American Classics

Our All-American girl, Hope, was finally able to make one of our Friday Night Dinners! We let her choose the theme and she went with American Classics. Everything was absolutely delicious.

We had such a great time catching up, laughing, telling stories; this is a seriously wonderful group of people. Hope and Steven even brought out their ukulele and guitar and serenaded us all with some beautiful music.

FNDs in the summertime are the best. We get to takeover local parks enjoying the sunshine and our beautiful city. You can get some pretty good people-watching in too 🙂


Drumsticks with Orange Mustard Sauce: 


  • 4 pounds chicken drumsticks
  • Salt and pepper, to taste
  • 6 tbsp. extra virgin olive oil, divided
  • 1/4 cup Dijon mustard
  • Zest of 2 oranges
  • 1 tsp. ground cumin
  • 1 tsp. ground fennel seeds
  • 1/4 cup chopped cilantro


  1. In a large dish arrange the chicken, pricked in several places with a fork, in one layer. Season with salt and pepper and brush with 2 tablespoons of the oil. Cover and refrigerator for 15 to 30 minutes.
  2. Meanwhile, in a small glass bowl, make the sauce by whisking together the remaining 1/4 cup oil, mustard, zest, cumin and fennel.
  3. Heat grill. Brush chicken with sauce, arrange on grates over moderate heat and cook, turning it often and brushing it with more of the sauce, for 16 to 18 minutes, or until cooked through.
  4. Transfer chicken to a platter as done and garnish with cilantro.
Drumsticks with Orange Mustard Sauce

Drumsticks with Orange Mustard Sauce

Southern Biscuits: 



  • 2 cups flour
  • 4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 2 tbsp. butter
  • 2 tbsp. shortening
  • 1 cup chilled buttermilk


  1. Preheat oven to 450°F.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.)
  3. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
  5. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Southern Biscuits

Southern Biscuits

Western Mac-N-Cheese:



  • 1 pkg. mac-n-cheese dinner
  • 1 lb. ground beef
  • 1/2 cup sliced celery
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped onion
  • 2 cups whole kernel corn, drained
  • 1 (6oz.) can tomato paste
  • 1/2 cup water
  • 1 tsp. salt
  • Pepper


  1. Prepare mac-n-cheese dinner as directed on box.
  2. Brown beef, celery, green pepper and onion; cook until tender. Stir in tomato paste, corn, water, salt and pepper. Mix well. Add the mac-n-cheese and mix again. Pour into a 2-quart casserole dish.
  3. Bake at 350°F for 15-20 minutes.
Western Mac-n-Cheese

Western Mac-n-Cheese

Pigs in a Blanket: 


  • Little smokies
  • Crescent rolls


  1. Preheat oven according to directions on crescent roll package.
  2. Unroll but leave intact 2 triangles of crescent rolls.
  3. Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips.
  4. Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil.
  5. Bake in oven for 10-15 minutes.
Pigs in a Blanket

Pigs in a Blanket

Corn on the Cob:


  • Corn!


  1. Bring a pan of water to the boil. Once boiling, put the corn in the pan. When the water starts boiling again, the corn is cooked. Remove from pan and serve with butter.
Corn on the Cob

Corn on the Cob

Macaroni Salad: 




  • 2 cups mayonnaise
  • 4 tbsp. vinegar
  • 2 tbsp. mustard
  • 2 tsp. sugar
  • 2 tsp. salt
  • 1/2 tsp. pepper


  • 1 lb. macaroni, cooked and drained
  • 2 cups sliced celery
  • 1 cup chopped green pepper
  • 1 cup chopped red pepper
  • 1 cup chopped green onion


  1. Combine dressing ingredients together.
  2. Stir into the salad ingredients.
  3. Cover and chill until ready to serve.
Macaroni Salad

Macaroni Salad

Baked Beans: 



  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 15 oz. can navy beans, drained
  • 2 tbsp. ketchup
  • 2 tbsp. molasses
  • 1 tsp. dijon mustard
  • 1 tbsp. low sodium soy sauce
  • 2-3 tbsp. pure maple syrup
  • Dash cayenne pepper (optional)
  • Salt and pepper, to taste


  1. Preheat oven to 300°F.
  2. Cook onion and garlic in 1/4 cup water over high heat until the onion is translucent, about 2 minutes. Add remaining ingredients and bring to a boil.
  3. Once boiling, remove from heat and transfer mixture to a casserole dish, cover with foil and bake for 30 minutes.
  4. Remove from oven and let beans rest for 15 minutes, allowing the sauce to thicken. Stir to incorporate just before serving.

Apple Pie: 

I haven’t got Hope’s recipe for her fabulous apple pie yet, but I can assure you it was absolutely delicious and I will share the recipe as soon as I get it! In the meantime, try not to drool over your computers while you look at the picture 🙂

Apple Pie

Apple Pie

Happy eating, everyone!


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One thought on “American Classics

  1. June 15, 2013 at 3:30 pm Reply

    Reblogged this on Get Your Daily Phil Here. and commented:
    great post , gave you a follow-

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