Southern Modified

By Denise Boutté and Jernard Wells

When Mississippi born Chef Jernard Wells met Louisiana farm girl turned actress, Denise Boutt, they knew it was the start of something special. In sharing their treasured love for their spouses, endearing stories of parenting and simple yet rich upbringings, their mutual fascination with everything food was yet another common denominator. Countless talks reminiscing over the Rich, Savory, Comforting Southern dishes from their childhood, often evolved into how theyd managed to maintain flavor, while opting forhealthier, alternative ingredients The inspiration,for Southern Modified.

Each of these renovated dishes is rooted in the Southern cuisines that form the cornerstone of Chef Jernard and Denises savory palates. Healthier eating habits, in no way requiresacrificing taste! Deliciously healthy and simple to prepare, these recipes welcome everyone back tothe table to enjoy one of lifes simplest of pleasures. So lets stir up some nostalgic, flavor-filled meals, satisfy those cravings and nourishyour Body, Mind and Spirit.

• Language: English
• Publisher: AuthorHouse
• Release date: Apr 13, 2018
• ISBN: 9781546231240

Book preview

© 2017 Jernard Wells, Sr. and Denise Boutté. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

Published by AuthorHouse 04/12/2018

ISBN: 978-1-5462-3125-7 (sc)

ISBN: 978-1-5462-3123-3 (hc)

ISBN: 978-1-5462-3124-0 (e)

Library of Congress Control Number: 2018902559

Any people depicted in stock imagery provided by Getty Images are models,

and such images are being used for illustrative purposes only.

Certain stock imagery © Getty Images.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Table of Contents

Nard and Neesie’s Ultimate Veggie Burger

Denise’s Modified Faves

SOUTHERN SIGNATURES

Weeziana Girl Gumbo

Weeziana Girl Rotisserie Chicken Pot Pie

Weeziana Girl Shrimp Creole

Nanny Reesa’s Smothered Okra

Momma Betty’s Cabbage Rolls

SLOW COOKER FAVES

Rotisserie Tortilla Soup with Chipotle

Split Pea Soup, Slow-Cooker Style

Camera-Ready Cabbage Cleanse

SUPER SALADS

Sesame Mardi Gras Slaw with Rotisserie Chicken

Savory Field Greens with Goat Cheese and Candied Pecans

Kale Salad with Peanut Vinaigrette

FEATURED EXTRAS… SNACKS!

Chili Avocado Salmon Stacks

Weeziana Girl’s Krunchy Kale Chips

Strawberry Raspberry Nice Cream

Fresh Fruity Pops

SHOW-STOPPING MAIN COURSES

Sesame Seared Shrimp

Pasta d’Asperges

Grilled Honey-Sesame Marinated Chicken

Chilean Tea Bass over Sautéed Spinach

Hoisin and Ginger Glazed Salmon

SCENE-STEALING VEGGIES

Zydeco Shuffle

Corn Macque Choux

Cheesy Spinach and Garlic Orangetti Squash

VIP SMOOTHIES

Orange Radiance

Lotta Colada

Purple Serenity

Peach Pastry

Allana’s Faithful Fuel-Up

Green Goddess with Ginger

Sweet Potato Sunset

Chef Jernard’s Vegan Lifestyle

Roasted Butternut Squash and Spinach (VEGAN)

Chardonnay Beans and Tomatoes (VEGAN)

Smokey Chickpea Pepper Soup with Quinoa (VEGAN)

Sesame Micro Green Salad (VEGAN)

VEGETARIAN DELIGHT

Lemon Parmesan Roasted Brussels Sprouts (Vegetarian)

Roasted Tomato Eggplant Parmesan (Vegetarian)

Spaghetti Squash with Basil Marinara (Vegetarian)

Smoked Gouda and Poblano Twice-Baked Potatoes (Vegetarian)

Twice-Baked Fajita Sweet Potatoes (Vegetarian)

Carrot, Pepper, Black Bean Tacos (Vegetarian)

Barbecue Pulled Jackfruit Sandwich (Vegetarian)

WEEKEND DELIGHTS

Chef of Love’s Oven-Roasted Coconut Hot Wings

Wet ‘n’ Wild Fig Watermelon Salad

Smoked Chicken Salad Lettuce Cups

Mississippi Blackened Catfish Po’boys

No-Bread-Crumbs Crab Cakes

STRESS-FREE COOKING

Crock Pot Jambalaya

Lemon Garlic Shrimp

Sweet and Spicy Slow Cooker Chicken Legs

Turkey Cabbage Rolls

SUNDAY DELIGHTS

Sweet Baby Collard Greens

Grilled Citrus Chicken

High Country Boil

Chipotle Toasted Okra

Country Tea Marinated Steak

MISSISSIPPI COMFORT

Dirty South Green Beans

Creole Shrimp Stew

Agave-Glazed Ribs

Lemon Pepper Parmesan Baked Fried Chicken

CHEF OF LOVE SWEET TREATS

Frozen Margarita Pie

Old-Fashioned Banana Pudding

Carrot Cake of Love

Chocolate Silk Cake

Mississippi joins forces with Louisiana!

When Chef Wells and I were brainstorming the perfect dish to join forces on, low and behold it was the infamous veggie burger that appeared on both our lists. While I appreciate the attempts of chefs past, this trendy menu item had yet to please my palate… That is, until Chef Jernard and I developed the Ultimate Modified Veggie Burger. You may have tried veggie burgers in the past, but this beauty goes Far beyond just being healthy. The elusive pursuit of the perfect veggie burger, Stops Here!

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Nard and Neesie’s Ultimate Veggie Burger

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Ingredients

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Burger

1 (15-ounce) can chickpeas

1/2 cup chopped red onion

1 tablespoon minced garlic

10 minced baby bella mushrooms

2 tablespoons finely chopped cilantro

2 tablespoons barbecue sauce

1 teaspoon Thai chili sauce

2 tablespoons roasted red-pepper hummus

1 packet gumbo seasoning

1 teaspoon garlic powder

1 teaspoon ground black pepper

1/2 teaspoon sea salt

1 cup seasoned breadcrumbs

1 tablespoon extra-virgin olive oil

pretzel buns or baked portobello mushroom caps

Optional Toppings

Grilled onions

Avocado, sliced

Lime wedge

Bibb lettuce

Tomato

Pickles

Condiments

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Directions

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• Drain and then rinse chickpeas. Pour into bowl and mash with fork. Set aside.

• In food processor, combine onion, garlic, mushrooms, cilantro, barbecue sauce, chili sauce, hummus, gumbo seasoning, garlic powder, black pepper, sea salt, bread crumbs and olive oil. Pulse until smooth.

• Add mixture to bowl with chickpeas. Mix and combine thoroughly with hands.

• Form ball then pat to flatten into patty about 3/4-inch thick. Will yield 6–8 patties.

• Heat skillet or grill to 350 degrees F. Cook patties for 10 minutes on each side.

• As patties cook, grill split, pretzel buns, cut-side down for a total of 3 minutes; For mushroom buns, clean inside of Portobello mushroom caps, rub with oil on both sides, and grill