Category Archives: What’s For Dinner

Sweet and Spicy Pumpkin Soup

Sweet and Spicy Pumpkin Soup

When the crisp fall temperatures make you hungry for soup, this is a fast and festive way to make pumpkin soup. It begins with canned pumpkin, but the added flavors of brown sugar, onion, and The Old Mill Devil’s Backbone Seasoning really crank it up a notch. It’s perfect dinner party food, too, and best of all, it can be made ahead and reheated just before serving.
Makes 6 to 8 servings
Prep: 20 minutes
Cook: 25 to 30 minutes
Ingredients:
3 tablespoons olive or vegetable oil
1/2 cup chopped onion
2 cups chopped, peeled raw potatoes
1 cup coconut milk
1 cup cooked, mashed fresh or canned pumpkin
3 tablespoons light brown sugar
3/4 teaspoon The Old Mill Devil’s Backbone Seasoning (or your favorite hot pepper seasoning blend)
2 cups chicken or vegetable broth
Garnish:
1/4 cup sour cream or plain yogurt
2 tablespoons chopped fresh parsley or cilantro
Directions:
1. Place the oil in a 3-quart saucepan or soup pot over medium heat. Add the onions, and stir and cook until the onions are soft and lightly browned around the edges, 4 to 5 minutes. Add the potatoes, coconut milk, pumpkin, brown sugar, Devil’s Backbone seasoning, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let the mixture simmer until the potatoes are soft, about 25 minutes. Turn off the heat and uncover the pan.
2. When the mixture has cooled slightly, transfer half of it to a food processor fitted with a steel blade or to a blender. Purée in pulses until smooth. Turn the pureed soup into a bowl, and then puree the remaining half. Return all the pureed soup to the original saucepan. Taste the seasoning and adjust if needed, adding more salt or pepper if needed. Add a little more brown sugar if you like it sweeter.
3. To serve, reheat the soup over low heat just to a simmer. Ladle into serving bowls, and garnish with a small dollop of sour cream or plain yogurt. Sprinkle chopped parsley or cilantro over the top.

Pimiento Cheese Baked Grits

Grits are a staple of Southern fare and can be enjoyed with any meal from breakfast to supper! Paring it with another Southern staple, pimento cheese just takes it to another level. We know you will certainly enjoy it!

Pimiento Cheese Baked Grits

This is a great make-ahead dish. Prepare through step 2; cover and chill overnight. Let grits stand at room temperature while preheating your oven.

Yield/ Number of Servings: 6-8

Hands on time: 35 min

Total time: 1 hour 35 min

Ingredients:

1 tsp. salt

1 cup Old Mill Yellow Grits

1 cup half and half

¼ tsp. cayenne

3 cups (12 oz) shredded sharp cheddar cheese

1 (4 oz) jar diced pimientos, drained

1/3 cup chopped green onion

2 large eggs, lightly beaten

 

  1. Bring 4 cups of water and 1 teaspoon salt to a boil in a large saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to medium and cook, stirring often, 30 minutes or until grits are thickened and tender. Remove from heat.
  2. Add half and half, cayenne, cheese, pimientos, and green onion to grits, stirring until cheese melts. Stir in eggs. Pour grits into a lightly greased 2-quart baking dish.
  3. Preheat oven to 350F. Bake 50-55 minutes or until golden brown and edges are set. Let cool 10 minutes before serving. Sprinkle with additional chopped green onion, if desired.

Easy Hushpuppies for Your Next Fish Fry

As summer winds down, weekends become even more important for gatherings for family and friends. A weekend spent fishing can reel in more than just a good catch. Around here, we have lots of favorite fishing spots, but you don’t have to catch it to enjoy it. As a matter of fact, the conversations in the kitchen and around the table make it all taste better anyway. We love a good fish fry and we like to experiment with flavors, so we’ve taken inspiration from our Corn Fritters and added corn to the hushpuppies. It’s a great savory treat with just a hint of sweetness from the corn.

Easy Hushpuppies

Ingredients:
1 large egg
1/2 cup buttermilk
3 tablespoons fresh corn kernels
1 tablespoon finely chopped jalapeno or bell pepper
1 tablespoon finely chopped onion, if desired
Vegetable oil for frying
Directions:
Place the hushpuppy mix, egg, and buttermilk in a mixing bowl. Stir with a fork just to combine. Fold in the corn, pepper, and onion, if desired. Set aside.
Place enough oil in a large, heavy skillet or pot to measure 2 inches deep. Heat over medium-high until the oil is hot, 365 degrees on a thermometer. Scoop or spoon generous tablespoons into the hot oil. Cook, turning once, until golden brown, about 3 minutes.
Makes 12 hush puppies.
We also have a great Catfish Breading, so stock up on both!

The Best Watermelon Salad

Labor Day picnics and family reunions beg something wonderful to bring. If you want to wow everyone, make a watermelon salad. And it’s just so easy! The following adaptable, changeable recipe is based on three of our favorite summer flavors – watermelon, peaches, and ripe tomatoes. Combined in this salad, they speak end of summer and celebration. You salt the watermelon and tomatoes first. Just before serving, add the peaches, and pile the fruit on top of your favorite lettuce, and sprinkle with oil, vinegar, and fresh herbs. Garnish with feta and almonds. You can serve on individual plates, or pile onto a large platter to feed 8. If you don’t have the basil or mint, use dill or parsley. And if you don’t have feta, use cubes of fresh mozzarella. In a hurry? Drizzle with one of our Old Mill favorite salad dressings.

The Best Watermelon Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 6 cups seedless watermelon chunks, cut into 1-inch chunks
  • 4 cups good, ripe heirloom tomatoes, cut into 1-inch chunks
  • ½ to 1 teaspoon kosher salt
  • 2 cups sliced, peeled ripe peaches
  • 6 cups fresh arugula or your favorite salad greens
  • 4 tablespoons extra virgin olive oil
  • 1½ tablespoons white or red wine vinegar
  • 3 tablespoons chopped fresh mint or basil, or a combination
  • ½ cup crumbled feta cheese
  • 2 tablespoons toasted sliced almonds
Instructions
  1. Place the watermelon and tomatoes in a mixing bowl and season with salt. Toss to coat, and let the fruit sit for 30 minutes. Drain well.
  2. Fold the peaches into the watermelon and tomato mixture. To serve, spoon the fruit on top of the salad greens. Drizzle with oil and vinegar. Garnish the top with chopped fresh herbs, feta cheese, and toasted almonds.