The Loving Kitchen: Downright Delicious Southern Recipes to Share with Family, Friends, and Neighbors

by LeAnn Rice

Overview

The Loving Kitchen is a collection of comforting recipes straight from the kitchen of popular food blogger LeAnn Rice.

You know the feeling you get when you’re an overnight guest in someone’s home and awaken to a hot breakfast? Or when a coworker brings in a pan of her famous brownies to celebrate your recent promotion? Doesn’t it feel great when dinner at the neighbors’ house includes multiple courses and conversation that lingers beyond dessert?

LeAnn Rice has a heart for welcoming the neighbor, nurturing the family, and feeding the community. To her, cooking is so much more than food but instead about inviting others to share your table.

For many of us, these are the moments in which we feel most loved. That’s the idea behind The Loving Kitchen. It is an invitation for you to pull up a chair at LeAnn’s table.

In The Loving Kitchen, you’ll find scrumptious recipes including: 

• Pumpkin Spice Pancakes
• Almond Coconut Granola and yogurt
• Hot Sausage and Spinach Dip
• Grilled Chicken and Berry Salad
• Stuffed Pork Tenderloin with Orange Cranberry Glaze and more! 

The Loving Kitchen is filled with meal ideas that are perfect to celebrate any milestone. It also features seasonal dishes and recipes you can serve on holidays and other special occasions.

LeAnn’s sunny narrative and ideas for bringing people together will remind you that the best meal you’ll ever cook is the one you prepare as an act of love.

Product Details

ISBN-13:	9781401605377
Publisher:	HarperCollins Christian Publishing
Publication date:	12/19/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	260
File size:	35 MB
Note:	This product may take a few minutes to download.

About the Author

President and CEO of Johnson Publishing, Linda Johnson Rice was born in Chicago, Illinois, on March 22, 1958. Her father, the late John H. Johnson, was founder of Johnson Publishing Company, and her mother, the late Eunice Johnson, was producer and director of the Ebony Fashion Fair.

Rice began her career with the family business, traveling with her mother to fashion shows in Paris starting at the age of six. While a student at the University of Southern California, where she earned her degree in journalism in 1980, she spent her summers as an intern with Johnson Publishing.

In 1981, after graduating from USC, Rice made her first solo business trip to Europe to purchase clothing for the Ebony Fashion Fair. Her knack for predicting fashion trends led to her becoming the vice president and fashion coordinator for Ebony magazine, and later vice president and assistant to the publisher. During this time, Rice enrolled in Northwestern University’s Kellogg Graduate School of Management and earned her MBA in 1987. Immediately following her graduation, Rice was promoted to president and chief operating officer of Johnson Publishing, a job she held until being promoted in 2002 to president and CEO. In this role, Rice increased domestic and international sales and launched Fashion Fair Cosmetics, which quickly became the number one selling makeup and skin care product line for women of color in the world. After leaving JPC in 2010, she agreed to return as chairwoman and CEO once again in 2017, to help lead the publishing entity into the opportunities and challenges of magazine periodicals in the twenty-first century.

Rice has served on the board of directors at Tesla since July 13, 2017. In addition to this prestigious position, she also served or formerly served such prestigious organizations as the National Museum of African American History and Culture, National Underground Railroad Freedom Center, Magazine Publishers Association, Kimberly-Clark Corporation, the United Negro College Fund, Quaker Oats Company, Bausch & Lomb, National Association of Black Journalists.

She also is president of the Chicago Public Library Board of Directors. She serves on the advisory board of The Woman’s Board of The Art Institute of Chicago. In recognition of her leadership and achievements, the Chicago Sun-Times named her among Chicago’s 100 Most Powerful Women and the Top 10 Women in Media. She has received the Women of Power Award from the National Urban League, The Trumpet Award from Turner Broadcasting, the Alumni Merit Award from the University of Southern California, and the Alumni of the Year Award from Kellogg Graduate School of Management of Northwestern University.

Read an Excerpt

The loving kitchen

Downright Delicious Southern Recipes to Share with Family, Friends, and Neighbors

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By Leann Rice

Thomas Nelson

Copyright © 2014 LeAnn G. Rice
All rights reserved.
ISBN: 978-1-4016-0526-1

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CHAPTER 1

MORNING FARE

BREAKFAST AND BRUNCH RECIPES FROM YOUR OVEN, GRIDDLE, AND SKILLET

Nobody can go back and start a new beginning, but anyone can start today and make a new ending. —MARIA ROBINSON

A satisfying, well-balanced breakfast gives us energy to make the most of our day, but on hurried weekday mornings, my family struggles to find enough time to sit down for a bowl of cereal.

When Nick was in elementary school, I made him a peanut butter sandwich with frozen whole grain waffles almost every morning. It was fast, healthier than toaster pastries, and he could eat in the car on the way to school. Oh, how I wish I had slowed down and taken more time to encourage him before running out the door to face whatever the day before us held.

Sweet conversations over perfectly crisp bacon and fluffy pancakes dripping with melted butter and pure maple syrup are usually reserved for weekends. But what if we took just one weekday morning and actually planned family breakfast? It doesn't have to be elaborate. You don't have to wake up at 4:00 a.m. to get started. In fact, you will find several make-ahead breakfasts in this section. Make family breakfast something everyone looks forward to. Just one extra day a week. One.

From the Oven

Overnight Breakfast Casserole
Baked Eggs in a Cradle
Roasted Breakfast Potatoes and Bacon
Sugared Bacon
Ham and Egg Enchiladas
Almond-Coconut Granola
Baked Fruit
Baked Oatmeal

From the Griddle

Peanut Butter and Jelly French Toast
Eggnog French Toast
Buttermilk Pancakes
Pumpkin Spice Pancakes

From the Skillet

Maple-Glazed Breakfast Sausage
Grilled Bacon, Egg, and Cheese Sandwich
Swedish Pancakes

OVERNIGHT BREAKFAST CASSEROLE

Special mornings should be spent with those you love, not laboring in the kitchen, so I love a dish that can be prepared the night before. This easy casserole is one of my absolute favorites. The aroma of cinnamon will fill your home and beckon family and overnight guests to the breakfast table.

MAKES 8 SERVINGS.

1 (16-ounce) loaf cinnamon swirl
or brown sugar cinnamon bread,
cut into 1-inch cubes
1 (12-ounce) package maple
sausage links, cooked and cut
into bite-size pieces
6 large eggs
2 cups half-and-half
1 cup milk
2 teaspoons vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (1 stick) butter, softened
1 cup firmly packed light brown
sugar
2 tablespoons pure maple syrup,
plus more for serving
1 cup chopped pecans
Confectioners' sugar for serving

Spray a 2-quart casserole dish with nonstick cooking spray. Arrange bread cubes in bottom of baking dish and top with sausage.

In a medium bowl whisk together the eggs, half-and-half, milk, vanilla, cinnamon, and nutmeg, and pour over bread and sausage in the casserole dish. Cover tightly with aluminum foil or plastic wrap and refrigerate overnight.

In the morning, preheat the oven to 350 degrees and uncover the casserole.

In a small bowl stir the butter, brown sugar, maple syrup, and pecans together and drop by the spoonful all over the top of casserole. Bake for 40 to 50 minutes or until the center of the casserole is set. Remove from the oven and let sit for 15 minutes.

Serve with a drizzle of maple syrup and a dusting of confectioners' sugar ... not because it needs it, but just because it looks pretty!

BAKED EGGS IN A CRADLE

Baking eggs is a great way to cook several eggs at the same time, and they make a beautiful presentation. Try baking them in hollowed-out peppers or in muffin tins lined with Canadian bacon or prosciutto.

MAKES 1 SERVING.

1 large crusty dinner roll or mini brioche
1 tablespoon butter, melted
1 large egg
1 teaspoon heavy cream
Salt and black pepper to taste
Scant teaspoon chopped fresh chives or parsley
1 tablespoon shredded or grated Parmesan cheese

Preheat oven to 350 degrees. Slice the top off the roll or brioche, and carefully remove enough bread from the bottom portion of the roll until you have it hollowed out enough to hold the egg. Place on a cookie sheet.

Brush the inside of the hollowed-out roll and the cut side of the top that was removed with melted butter. Crack the egg into the hollow. Add cream and sprinkle with salt and pepper, herbs, and Parmesan cheese.

Bake for 10 minutes, and then place the top half of roll on the cookie sheet, cut side up. Bake an additional 10 minutes or until egg is set and bread is golden. Remove from the oven and place the top onto the roll or tilt to the side. Serve immediately.

ROASTED BREAKFAST POTATOES AND BACON

As the bacon cooks, the grease flavors the potatoes and onions. There really is nothing more to say, is there?

MAKES 6 SERVINGS.

3 large russet potatoes, cut into
1-inch cubes
1 small onion, chopped
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
12 slices bacon

Preheat the oven to 400 degrees. Spray a 15 x 10-inch jellyroll pan with nonstick cooking spray.

In a large bowl combine the potatoes and onion. Drizzle with olive oil and sprinkle with salt and pepper. Arrange bacon slices around the edge of the jelly-roll pan, and then arrange potatoes and onions in a single layer in the center of the pan.

Bake for 20 minutes. Turn the bacon slices over and stir the potatoes. Continue baking for 20 to 25 minutes or until bacon is crispy and potatoes are tender and golden.

SUGARED BACON

Oh my! This stuff is like candy. Please make double or triple the amount you think you need. Trust me on this.

MAKES 4 TO 6 SERVINGS. (WHO AM I KIDDING ... YOU'LL BE LUCKY IF IT SERVES 2!)

1 cup firmly packed light brown
sugar
1 pound center-cut sliced bacon

Place oven rack one position above the center. Preheat the oven to 400 degrees.

Line a 15 x 10-inch jelly-roll pan with foil. Place a large rack on the lined jelly-roll pan and spray with nonstick cooking spray.

Spread brown sugar on the bottom of a shallow dish. Coat each strip of bacon by laying it in the brown sugar and turning it over, pressing sugar into each side. Arrange on the rack.

Bake for 20 to 25 minutes or until bacon is crisp.

HAM AND EGG ENCHILADAS

This breakfast casserole is very easy and very filling. You assemble it the night before, then cover and refrigerate it overnight before baking it in the morning. It's also very delicious!

Makes 6 servings.

8 (8-inch) flour tortillas
2 cups cubed cooked ham
3 green onions, sliced
3 cups shredded Cheddar cheese,
divided
6 large eggs
2 cups half-and-half
1 tablespoon all-purpose flour
1 (4.5-ounce) can mild chopped
green chilies
¼ teaspoon salt
¼ teaspoon black pepper
Salsa for serving, optional

Spray a 9 x 13-inch casserole dish with nonstick cooking spray.

Lay each tortilla on a clean countertop or on a cutting board. Divide the ham and green onions among the 8 tortillas. Top each with 2 to 3 tablespoons of Cheddar. Roll up the tortillas and place them seam side down in the casserole dish.

In a large bowl beat the eggs and then whisk in half-and-half, flour, chilies, salt, and pepper. Pour over the tortillas. Cover and refrigerate overnight.

Remove from the refrigerator about a half hour before baking. Preheat the oven to 350 degrees.

Bake covered for 30 minutes. Uncover and top with remaining cheese. Return to the oven and continue baking uncovered for 15 to 20 minutes or until cheese is melted. Remove from the oven and let stand for 15 minutes to set up. Serve with salsa (if desired).

ALMOND-COCONUT GRANOLA

This homemade granola has just a touch of sweetness. It's a yummy (and quite addictive) snack on its own, and it stays crunchy in milk. Use it to make yogurt parfaits by layering it with fresh fruit and yogurt, or sprinkle on baked fruit for a crunchy topping.

Makes 5 cups.

¼ cup (½ stick) butter, melted
¼ cup honey
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon
2 cups rolled oats
1 cup sliced almonds
1 cup flaked coconut
1 cup raisins or dried cranberries

Preheat the oven to 325 degrees. Spray a 15 x 10-inch jelly-roll pan with nonstick cooking spray.

In a small bowl mix the melted butter and honey. In another small bowl combine the brown sugar and cinnamon. In a large, shallow bowl combine the rolled oats and almonds. Pour the butter mixture over the oat mixture and stir to mix well. Sprinkle with the brown sugar and cinnamon and stir to coat well. Spread in a single layer on the jelly-roll pan.

Bake for 15 minutes. Remove from the oven and mix in the coconut. Return to oven and bake until golden, approximately 5 to 10 minutes. Remove from the oven and stir in the raisins or cranberries. Cool completely, stirring occasionally. The granola will crisp as it cools. Store in an airtight container.

BAKED FRUIT

You can use any combination of fruit in this dish. Top it with homemade granola and serve it as part of a brunch buffet.

Makes 8 servings.

4 apples, peeled and cut into thin
wedges
2 pears, peeled and cut into thin
wedges
2 cups raspberries, blackberries, or
blueberries (or any combination)
2/3 cup firmly packed light brown
sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
1/8 teaspoon ground cloves
6 tablespoons butter, melted
Almond-Coconut Granola (recipe on page 9)

Preheat the oven to 350 degrees. Spray a 9 x 13-inch casserole dish with nonstick cooking spray.

Combine the apples, pears, and berries in a large bowl.

In a medium bowl whisk together the brown sugar, flour, cinnamon, allspice, and cloves. Stir in the melted butter, pour mixture over the fruit, and toss to coat. Transfer to the casserole dish.

Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking for 30 minutes or until fruit is tender. Remove from the oven and let sit for 15 minutes. Top with Almond-Coconut Granola right before serving.

BAKED OATMEAL

Baked oatmeal is the perfect breakfast any day, but especially on cold winter mornings. It reheats well in the microwave, so it's a great dish to make on Sunday to serve throughout the week when you don't have as much time to prepare a nutritious breakfast. It will warm your tummy!

Makes 6 to 8 servings.

¼ cup (½ stick) butter, plus extra for preparing pan
4 cups milk
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Dash or two of ground nutmeg
1 teaspoon salt
2 cups old-fashioned rolled oats
1 cup chopped apples
1 cup raisins
1 cup chopped almonds
Pure maple syrup for serving

Preheat oven to 350 degrees. Butter a 2-quart casserole dish.

Combine butter, milk, brown sugar, cinnamon, nutmeg, and salt in a saucepan and bring to a boil over medium-high heat. Stir often to keep from scorching. As soon as the mixture comes to a boil, remove from heat.

In a large bowl combine oats, apples, raisins, and almonds. Pour the hot milk mixture over the oat mixture and stir to combine. Pour into the casserole dish. Bake uncovered for 35 minutes.

Spoon servings into bowls, and then drizzle with maple syrup so the oatmeal sits in a little pool of maple goodness.

Note: If it's a special occasion and you aren't concerned about the extra calories and sugar, dot the top with butter and then sprinkle with a little brown sugar and cinnamon. The baked oatmeal is absolutely delicious without this extra step, but it does make a lovely presentation when you are serving guests.

PEANUT BUTTER AND JELLY FRENCH TOAST

I've never met a kid (of any age) who didn't love these. They are delicious! You can use this same technique with different fillings. Try strawberry cream cheese with fresh sliced strawberries or chocolate hazelnut spread with sliced bananas. Pineapple cream cheese with toasted coconut would also make a great combination. Or brie with thinly sliced pears for something a little more savory. My mind is reeling with possibilities!

Makes 4 servings.

8 slices sandwich bread
Peanut butter
Favorite flavor jam, preserves, or jelly
3 large eggs, beaten
¼ cup milk
¼ teaspoon vanilla extract
Dash of ground cinnamon
Butter for griddle or skillet
Confectioners' sugar for serving
Pure maple syrup for serving

Spread four slices of bread with peanut butter and four slices with jam. Put together to make four peanut butter and jelly sandwiches.

In a flat dish combine the eggs, milk, vanilla, and cinnamon.

Heat a griddle or skillet over medium heat. Melt enough butter to coat the bottom. Gently place one sandwich in the egg mixture, turning over to coat both sides. Transfer to the griddle or skillet. Repeat with the remaining sandwiches. Cook for approximately 4 minutes per side or until golden brown.

To serve, cut each sandwich in half diagonally into triangles. Sprinkle with confectioners' sugar and serve with a little drizzle of maple syrup.

EGGNOG FRENCH TOAST

This is a great recipe for using up any leftover eggnog you may have in the back of your refrigerator after the holidays. Even friends who are not eggnog fans love this French toast. It's easy and delicious, and it kicks up your everyday French toast into something special!

Makes 6 servings.

Butter for griddle or skillet
3 large eggs
2 cups eggnog
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pound loaf French bread (not
too fresh), sliced into 1-inch thick
slices
Confectioners' sugar for serving
Butter for serving
Pure maple syrup for serving

Heat a griddle or skillet over medium heat. Coat the surface with butter.

In a shallow bowl whisk the eggs and then add the eggnog, cinnamon, and nutmeg. Dip the bread slices into the egg mixture and turn to coat (do not let them soak). Carefully transfer the slices to the griddle.

Cook for approximately 3 to 4 minutes per side or until golden brown and cooked through.

Remove to a serving platter and dust with sifted confectioners' sugar. Serve with butter and maple syrup.

BUTTERMILK PANCAKES

This is my favorite basic buttermilk pancake recipe. It produces a tender and light pancake. If you use butter on your griddle, you will end up with delightful, crisp, buttery edges. Sometimes I add blueberries, thinly sliced peaches, or crumbled bacon to the uncooked side before flipping the pancakes. I stack three on a plate and top with butter and maple syrup. Then I stare at the wondrous sight of the butter melting into the syrup from the warmth of the pancakes . . . for about two seconds. Then I gobble them up!

Makes 10 to 12 pancakes.

2 cups all-purpose flour
4 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
¼ cup (½ stick) butter, melted
2 cups buttermilk
1 large egg
½ teaspoon vanilla
Butter for griddle, plus extra for
serving
Pure maple syrup for serving

Preheat the oven to 200 degrees. Place a cooling rack on top of a cookie sheet and place in the oven.

In a medium bowl combine the flour, sugar, salt, and baking powder with a whisk. In another medium bowl whisk the butter, buttermilk, egg, and vanilla to combine. Stir the egg mixture into the flour mixture until smooth but do not overmix. Let sit for 5 minutes.

Preheat a griddle and melt the butter to generously coat.

Use a 1/3 cup ladle to spoon out the batter onto the buttered griddle. Flip after about 3 minutes, or when bottom is golden and top is beginning to look a little dry. Cook other side for about 2 minutes or until golden. Remove and place on rack in the oven to keep warm while you continue with remaining batter.

Serve warm with butter and maple syrup.

(Continues...)

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Excerpted from The loving kitchen by Leann Rice. Copyright © 2014 LeAnn G. Rice. Excerpted by permission of Thomas Nelson.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Introduction: Welcome to My Table, ix,
Notes and Tips from My Kitchen to Yours, xi,
MORNING FARE, 1,
Breakfast and Brunch Recipes from Your Oven, Griddle, and Skillet,
BOUNTIFUL BREADS, 23,
Sweet and Savory Baked Love,
STARTERS AND SALADS, 47,
Dips, Tiny Morsels, and Fresh Salads,
SOUPS AND SANDWICHES, 75,
Cozy Comfort,
ENTRÉES, 99,
Meat, Chicken, Seafood, Casseroles, Pasta, and Meatless Mains,
VEGETABLES AND SIDES, 151,
Homestyle Side Dishes,
DESSERTS, 185,
Sweet Endings,
REACHING OUT AND GATHERING IN, 233,
IDEAS FOR REACHING OUT TO THOSE IN NEED AND GATHERING IN WITH THOSE YOU LOVE,
Reaching Out,
Gathering In,
Heartfelt Thanks, 239,
Index, 241,
About LeAnn Rice, 259,