Hoppin' John - A Southern New Year's Day Tradition

This dish is traditionally served on New Year’s Day. The black eyed beans are thought to bring luck in the New Year. It is, however, popular year round…. and I would think the good luck will continue if you serve it after New Year’s day.

I find in interesting the differences in foods and traditions that different regional areas have. Many are influenced by the ethnic background of those in the area.

Hoppin’ John is no exception. A traditional Southern dish, Hoppin’ John has it’s roots in West Africa. It’s a version of beans and rice, typically made with black eyed peas, onions, peppers and either bacon or ham hocks, or smoked ham is also sometimes used. Ham hocks are usually used in Southern versions.

I made the pictured dish with ham hocks, being in the south, I wanted to stick to the southern version… I must tell you though… I prefer using smoked bacon or smoked ham. Ham hocks tend to be salty and although fairly inexpensive, the amount of usable meat on the bone is minimal and is more labor intensive than simply using smoked bacon and smoked ham makes it meatier. The choice is yours as to which one you use.

TIPS

There is some leeway with ingredients here…. as I mentioned…













You can choose between ham hocks, smoked ham or bacon.














Onions and celery are a must…. Chopped green and red bell peppers are not in all recipes .. although I highly recommend them, they add so much flavor.









And of course black eyed peas.



Some cooks use water instead of chicken broth… again.. I highly recommend the broth… it adds flavor.

Seasoning varies from recipe to recipe… I use my Cajun Seasoning.. for the recipe .. click the link… or you can use a commercially made Cajun Seasoning.

You can use dried beans, soaked overnight in water, then rinsed… or canned… which are drained and rinsed… I wrote the recipe to use canned… saves a bit of time and works just as well.

I used 1 full (32 oz.) container of chicken broth… but you may need a little more.. depending on how long you boil the dish and how hard it simmers… your broth may evaporate and you may need to add a little additional broth… so be prepared with more on hand than the 32 oz. container.

This recipe will make 4-6 servings

The dish is easy to make … doesn’t take long to put together and cook and is delicious to boot!






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Recipe: Hoppin’ John

All you need:

1 tablespoon olive oil
1 large or several small ham hocks or 5 strips smoked bacon (chopped)
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 ribs celery, chopped
2 large garlic cloves, chopped
1 (32 oz.) container chicken broth * you may need a little additional broth (SeeTIPS)
2 cans black eyed peas, drained and rinsed
1 bay leaf
2 teaspoons Cajun Seasoning
2 green onions (optional garnish)
Cooked rice

All you need to do:



Heat the oil over medium high heat in a large pot.

Add the ham hocks or bacon or smoked ham, whichever you have decided to use.




Sear the meat for about a minute… if using bacon, stir a few times and when it has started to render fat and start to curl…





Then add the chopped peppers, celery, onions and garlic. Stir well.








Add the beans and broth.

Add the bay leaf and Cajun Seasoning and bring to a boil.





Lower the heat and continue to simmer for about 1 ½ hours or until the peas are tender.

Remove the bay leaf.

If using ham hocks or smoked ham… remove the meat and allow to cool until you can handle it… remove the meat from the bone and chop. Add the meat back into the pot.

Serve over hot rice and garnish with chopped green onions (optional).

Spicy Cajun Seafood Pasta

Seafood always makes a great combination with pasta… this recipe is gloriously rich and with the cheeses, has a beautiful smooth flavor… the heat from the paprika, black or white pepper and the red pepper flakes makes a wonderful contrast in flavors.

I've had this recipe for a long time… I altered it slightly. I use far less crushed red pepper flakes than the original recipe called for. If you like things really spicy… do a taste test and add more until it has the right amount of heat for you.

TIPS

The original recipe called for raw shrimp… I find it easier to buy cooked shrimp… all I had to do is gently pull off the tails.

 I did buy raw scallops, they cook quickly and have no problem cooking in the sauce.

This recipe is rich, using heavy cream... you could substitute fat free half and half for the heavy cream.. it will have a thinner sauce but it will be fat free.

I use about 2 ½  tablespoons fresh chopped parsley in the actual sauce... reserving the rest for garnish when serving.  I always use fresh parsley... the dried stuff lacks flavor.  I updated this recipe to be a little clearer... it takes roughly 1 cup of parsley leaves to make about 3 tablespoons of finely chopped parsley.

I often use dried thyme..  if you use dried thyme ... use 1 teaspoon.

Fresh basil adds an awesome flavor to this dish... I highly recommend you use it and don't substitute dried basil.

The cayenne amount listed is spicy.... use half the amount.. then taste it and add more until you like the amount of heat... I use between 1/8 and a 1/4 teaspoon.

It takes about 3 green onions to get about 1 cup of chopped green onions.  Make sure you use both the white and green parts.

As you can see from the directions, this recipe comes together quickly... so I prepare the ingredients before I start.

Serve it in one big pasta bowl... or individual servings.... both make a very nice presentation.

This will easily serve 4... I serve it with a small salad and fresh bread.

This can be served with any type of pasta, I used fettuccine. It is absolutely delicious.  I hope you try it.







Spicy Cajun Seafood Pasta Recipe:

All you need:

2 cups heavy cream (whipping cream)
1 tablespoon fresh basil, chopped, divided
1 tablespoon fresh thyme, chopped * See Tips
2 teaspoons salt
2 teaspoons ground black or white pepper
½ teaspoon crushed red pepper flakes
½ teaspoon paprika
+ or - ¼ teaspoon cayenne ** See Tips
1 cup green onions, chopped
3 tablespoons fresh parsley, chopped
½ pound cooked shrimp, peeled and deveined
½ pound scallops
½ cup shredded Swiss cheese
½ cup Parmesan cheese
1 pound fettuccine, cooked according to package directions

All you have to do:

While you cook the fettuccine, you can start the sauce.

Pour the cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling.

Reduce heat and add herbs, salt, black pepper, red pepper flakes, paprika, cayenne, green onions and parsley.

Simmer for 7 to 8 minutes or until thickened.

Stir in the seafood and cook until the scallops are cooked… about 5 minutes.

Stir in the cheeses until well blended.

Pour sauce over pasta and toss to mix well and serve.

Crock Pot Southern Creamed Corn

Southern Creamed Corn in a Crock Pot..  delicious and easy... what could be better?

TIPS

Use a good brand of corn... some store brands are great.. others.. not so much... the sweeter the better!

You can use canned sweet corn.... or even throw a can of corn in as an "extra"... make sure you drain it before adding it into the pot.

The amount of corn is flexible... a little less.. a little more isn't going to be a problem... if you do add a significant amount... adjust the other ingredients also.

I used whole milk with this recipe... you can also use fat free half and half..

Shallots are great for these kinds of dishes... they give a light onion flavor without overwhelming the dish... if you don't have shallots.. a good substitute is a sweet onion .. a regular onion can also be used.. but I would only use a small onion.

Bacon... smoked bacon is best.... cook it until most of the fat is rendered and the bacon is cooked... not crisp... it's best for it to be still pliable.

If you like a little kick to your foods.. add a pinch of cayenne.

This side dish is perfect for BBQs... family gatherings.. even holidays.... it makes itself .. keeps warm... and allows you time and energy for making other menu items... try it.. you'll like it... for sure!

Recipe:  Crock Pot Southern Creamed Corn

All you need:

1 1/2 bags (16 oz size pkg) frozen corn

3 strips thick sliced smoked bacon, chopped

3 shallots, finely chopped

1 (8 oz pkg) cream cheese

1/4 cup whole milk

1 tablespoon sugar

3 tablespoons butter

salt and pepper to taste

All you need to do:

In a small skillet... cook the chopped bacon over medium high heat until cooked but still pliable.  Using a slotted spoon, remove the bacon from the skillet and add it to the crock pot.

Leave about 1 tablespoon of bacon grease in the skillet, add the chopped shallots and reduce the heat to medium.  Cook for about 2-3 minutes until the shallots are soft... be sure the shallots don't brown... if they start to brown... lower the heat a bit more.   Using a spatula, scrap the shallots into the crock pot.. you want any residual bacon grease to go with them into the crock pot.

Cut the cream cheese into small cubes and add them to the crock pot.  Add the remaining ingredients and cook on low for about 4 hours. Stir sometime during cooking after the cheese has a chance to melt.

Add salt and pepper to taste and serve.

Crock Pot Southern Pinto Beans

 

Southern Pinto Beans... simple and delicious.... a favorite on the menu at Cracker Barrel... it's a staple in many Southern kitchens ... and so easy to make.

Honestly.. this is Warren's favorite... not mine..  oh I'm a bean fan.. but I prefer mine with spice... but this is a great tried and true recipe... if you like Cracker Barrel's Pinto Beans.. then this recipe is for you.

TIPS

Not many tips here... keep it simple.. don't complicate it.. and you'll be just fine.

Use dried beans not canned.... healthier, no preservatives... and cheaper.. you can't beat that.

When you soak the beans overnight... most if not almost all the water will be absorbed into the beans... it's supposed to be like that.

Serve these with chopped raw onion and/or pickle relish and homemade cornbread on the side.

Recipe:  Crock Pot Southern Pinto Beans

All you need:

1 pound bag of dried pinto beans

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

1 pound country ham slice, diced

salt

water

All you need to do:

Put the beans in a large bowl and cover with water.  Allow to soak overnight.

In the morning, dump the beans into a crock pot.  Add the diced ham, garlic powder and onion powder. Add enough water to cover the beans.

Cook on low for 9 hours or about 4 hours on high or until beans are tender.

Add salt to taste if desired.

Serve with chopped onion and pickle relish.

Recipe: Southern Smothered Pork Chops

Southern Smothered Pork Chops are a delicious Southern favorite and is a nice change from other recipes... it really is a light creamy sauce... quick and easy to make.

TIPS
You can use bone in or boneless loin pork chops.

I dredge them in a seasoned flour about 1/2 cup of flour is all you need for 4 - 6 large chops and you probably will have a bit left.  Season the flour with a sprinkling of salt, pepper, garlic powder and onion powder.

I added sliced fresh mushrooms to the original recipe.. we like mushrooms.. you can leave them out if you prefer.

I season the sauce to taste with salt, pepper, onion powder and garlic powder.. and pinch of cayenne (optional)... a sprinkling is really all you need.

I bought thick chops and figure one chop per person.

This simple dish goes well with mashed potatoes, noodles or rice.

Recipe:   Southern Smothered Pork Chops

All you need:

Thick loin pork chops

1/2 cup flour, seasoned *See TIPS

2 tablespoons olive oil

2 tablespoons butter

1 pkg (8 oz.) fresh mushrooms, sliced

1 cup chicken broth

2 tablespoons flour

1/2  cup buttermilk

Garlic powder

Onion powder

Salt

Black pepper

Pinch of cayenne pepper (optional)

All you have to do:

Dredge the chops in the seasoned flour.  Discard any leftover flour.

In a large skillet heat the butter and olive oil over medium high heat.

Add the pork chops and sear on both sides.   Add the mushrooms and cook for about 3 minutes.

Meanwhile, in a large measuring cup whisk together the chicken broth and the 2 tablespoons of flour until no lumps appear.

Add the chicken broth mixture and the buttermilk and season to taste with additional salt, pepper, garlic powder and onion powder.  Stir well.

Cook at a low simmer for about 15 minutes or until the pork chops are fully cooked.  

Serve on a platter with sauce over it.

Recipe: Fried Apples

Another fantastic Southern tradition... Fried Apples.  I admit when I first heard about Fried Apples I turned my nose up... what??? Fry something that is good for you and ruin it??? Boy was I ever wrong!

First of all.. there is very little fat in frying apples...  it's more of a cross between chunky applesauce and pie filling... and mind you.. I am not complaining.. it's delicious!

TIPS

I used Golden Delicious apples... you can use Granny Smiths if you prefer it a little more tart.

The quantities are approximate.. you need to adjust them to your personal tastes.. use them as a guide.

I always have apple juice in a six-pack of small bottles.. I find they're the perfect size... I don't waste anything... and I always have juice on hand in case I run out of OJ.

You can use water instead of apple juice.

Whether or not you even need juice or water will depend on how much juice comes out of your apples.  You may not need it at all.

This is quick and easy... great as a side dish ... would be a wonderful side dish for a Thanksgiving meal... leftovers are great on waffles the next morning!

 

Recipe:  Fried Apples

All you need:

4 apples, peeled, cored and sliced

2 tablespoons butter

1/3 - 1/2 cup brown sugar

2 tablespoons apple juice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

All you have to do:

In a large skillet, melt the butter over medium high heat.

Add the apple slices and cook until soft but not mushy.

Add the apple juice (optional...see TIPS), brown sugar, cinnamon and nutmeg.  Stir well to evenly coat the apples.  Cook until the sugar melts.

Serve warm or cold.

Recipe: Southern Corn and Crab Chowder

I received this fantastic chowder recipe and decided to post another warm and wonderful soup recipe today… after all… you simply cannot have too many great soup recipes… especially in the winter.

This recipe for Southern Corn and Crab Chowder is packed with flavor… it’s from the wife of a friend of Warren’s…. Lynne Brooks... A big thank you for sending me this recipe and picture… it combines two of my favorite things… corn and crab!

This soup is all things southern… bacon, corn, onions, cream, butter and spices…. before you put your cardiologist on speed dial…. It isn’t quite as bad for you as it sounds… I do use fat free half and half… but undoubtedly the real thing was used in the original recipe…. it’s up to you which to use.

TIPS

The original recipe as written uses 4 ears of fresh corn… you can use frozen corn to cut out some of the work but you do miss out on that extra flavor from the corn cobs simmered in the chicken broth and the scraped corn milk off the cob when you cut the corn off the cob…

As I mentioned earlier… you can use fat free half and half instead of regular half and half or heavy cream.

No substitute for that fabulous bacon flavor… leave it in… it’s yummy!

The author suggested a peeled cubed potato or two as an additional add-in… which he did for the soup in his picture. Cook them in the soup until they’re cooked.

Serve in bowls garnished with reserved bacon, a salad, and crusty bread.

So without further delay… here is one terrific soup recipe!






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Recipe: Southern Fried Corn and Crab Chowder

All you need:

4 ears fresh corn
1 quart chicken broth
6 slices thick cut bacon
2 tbsp. Butter
1 onion, chopped
1 shallot chopped
2 cloves garlic minced
1 tsp dried thyme leaves
1 tsp Old Bay seasoning
5 dashes Tabasco (or to taste)
2 tbsp flour
1 (8 oz.) container Phillips Special crab meat
1 cup half and half or heavy cream
¼ cup dry sherry
Salt and pepper to taste
1 or 2 potatoes, peeled and cubed (optional)

All you have to do:

Shuck corn & cut kernels from cob into a bowl. Scrape cobs (for milk and remaining corn) into bowl with kernels and reserve.

Heat chicken stock in a large saucepan & add cobs. Simmer for 10 minutes.

While cobs are simmering, preheat a large soup pot to medium heat, cut bacon into small pieces and fry in pot until crispy.

Remove bacon from pan (you can reserve bacon for topping finished soup, if desired).

Put butter into soup pot with bacon drippings and when melted, add onion, shallot, and garlic.

Saute until onions are opaque.

Add thyme, Old Bay and Tabasco.

Sprinkle reserved corn with flour & stir to coat.

Add corn mixture to soup pot with other ingredients & sauté for 4-5 minutes, or until flour browns.

Remove cobs from stock and add to soup pot, stirring until combined and thickened. Be sure to scrap bottom of pot to pick up any browned bits.

Add cream and sherry, stirring until heated through then reduce heat to a simmer.

Check seasonings and add salt & pepper to taste. Chowder is ready to serve now, but the longer you simmer it, the better it gets.

Recipe: Hoppin’ John

I find in interesting the differences in foods and traditions that different regional areas have. Many are influenced by the ethnic background of those in the area.

Hoppin’ John is no exception. A traditional Southern dish, Hoppin’ John has it’s roots in West Africa. It’s a version of beans and rice, typically made with black eyed peas, onions, peppers and either bacon or ham hocks, or smoked ham is also sometimes used. Ham hocks are usually used in Southern versions.

This dish is traditionally served on New Year’s Day. The black eyed beans are thought to bring luck in the New Year. It is, however, popular year round…. and I would think the good luck will continue if you serve it after New Year’s day.

I made the pictured dish with ham hocks, being in the south, I wanted to stick to the southern version… I must tell you though… I prefer using smoked bacon or smoked ham. Ham hocks tend to be salty and although fairly inexpensive, the amount of usable meat on the bone is minimal and is more labor intensive than simply using smoked bacon and smoked ham makes it meatier. The choice is yours as to which one you use.

TIPS

There is some leeway with ingredients here…. as I mentioned…













You can choose between ham hocks, smoked ham or bacon.














Onions and celery are a must…. Chopped green and red bell peppers are not in all recipes .. although I highly recommend them, they add so much flavor.









And of course black eyed peas.



Some cooks use water instead of chicken broth… again.. I highly recommend the broth… it adds flavor.

Seasoning varies from recipe to recipe… I use my Cajun Seasoning.. for the recipe .. click the link… or you can use a commercially made Cajun Seasoning.

You can use dried beans, soaked overnight in water, then rinsed… or canned… which are drained and rinsed… I wrote the recipe to use canned… saves a bit of time and works just as well.

I used 1 full (32 oz.) container of chicken broth… but you may need a little more.. depending on how long you boil the dish and how hard it simmers… your broth may evaporate and you may need to add a little additional broth… so be prepared with more on hand than the 32 oz. container.

This recipe will make 4-6 servings

The dish is easy to make … doesn’t take long to put together and cook and is delicious to boot!






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Recipe: Hoppin’ John

All you need:

1 tablespoon olive oil
1 large or several small ham hocks or 5 strips smoked bacon (chopped)
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 ribs celery, chopped
2 large garlic cloves, chopped
1 (32 oz.) container chicken broth * you may need a little additional broth (SeeTIPS)
2 cans black eyed peas, drained and rinsed
1 bay leaf
2 teaspoons Cajun Seasoning
2 green onions (optional garnish)
Cooked rice

All you need to do:



Heat the oil over medium high heat in a large pot.

Add the ham hocks or bacon or smoked ham, whichever you have decided to use.




Sear the meat for about a minute… if using bacon, stir a few times and when it has started to render fat and start to curl…





Then add the chopped peppers, celery, onions and garlic. Stir well.








Add the beans and broth.

Add the bay leaf and Cajun Seasoning and bring to a boil.





Lower the heat and continue to simmer for about 1 ½ hours or until the peas are tender.

Remove the bay leaf.

If using ham hocks or smoked ham… remove the meat and allow to cool until you can handle it… remove the meat from the bone and chop. Add the meat back into the pot.

Serve over hot rice and garnish with chopped green onions (optional).

Recipe: BBQ Pork Sandwiches

This recipe for BBQ Pork Sandwiches is so easy… it practically makes itself… no kidding… and the end result is restaurant quality pulled pork … at a fraction of the cost it would be to take the family out..

I serve these delicious sandwiches with the pork piled high on rolls…. and with seasoned oven baked fries and coleslaw…. A delicious dinner!

Now for the easy part…. 3 ingredients… and a crock pot… seriously! … Warren made ours… it was so easy he didn’t mind… and what a treat to have a meal cooked for me!

TIPS

This recipe calls for boneless pork ribs… you can also use a Boston Butt… if you do use the Boston Butt.. plan on cooking it longer… 8-10 hours… or until it begins to fall apart.

The beef broth amount will vary with how many pounds of ribs you have… you want to have about 2/3 of your meat covered in broth.

You can make this over night and prepare the meat quickly in the morning. Refrigerate until that evening, all you have to do is reheat it in the microwave or the oven…

This recipe makes 6 servings.

You simply have to try this recipe!






Recipe: BBQ Pork Sandwiches

All you need:

3 pounds boneless pork ribs
1 ½ - 1 ¾ cups beef broth (see tips)
2 bottles BBQ sauce (your favorite)

All you have to do:

Put the pork ribs in the crock pot and add the beef broth. Set the pot on high and cook for about 6 hours or until the meat falls apart when poked with a spoon. Turn the meat once about halfway through cooking.

Allow to cool long enough to handle. Pull meat apart, discarding the fat.

Add about 1 ½ bottles of BBQ sauce to the meat and mix well… add more as needed.

Put in a microwaveable dish and microwave for 8-10 minutes on 80% or until heated through, stirring occasionally.

Recipe: Southern Apple Crumble

This recipe for Southern Apple Crumble is a quick and easy… shortcut…. Yes… I said that … it’s a shortcut version… and every bit as good as any other crumble recipe….

It goes together quickly … and all you have to do is wait until it comes out of the oven.. that’s the hard part… the waiting… as the aroma wafts through the house…. making the house smell oh so good… a perfect fall dessert.

This recipe is from the folks at Betty Crocker… and a total winner! …

TIPS

An easy way to cut the butter into small pieces…. cut the butter down the middle (the long way)… turn it one side over… cut again down the middle.. then slice into ¼ inch slices… resulting in 4 cubes per slice.

Be careful when serving this to guests… be sure no one has a food allergy to nuts or a health reason not to eat them. You can omit the nuts and simply bake it for 55-60 minutes.

This makes 9 servings.

Enjoy this dessert warm with vanilla ice cream or homemade Chantilly Cream… yummmm!






Recipe: Southern Apple Crumble

All you need:

For the Filling:

3 large apples, peeled and coarsely chopped
½ cup sugar
¼ cup packed brown sugar
1 teaspoon cinnamon
1 stick (1/4 cup) cold butter or margarine, cut into small cubes

For the Topping:

1 pouch (1 lb. 1.5 oz.) Betty Crocker oatmeal cookie mix
½ cup butter or margarine, melted
½ cup chopped pecans

All you have to do:

Preheat the oven to 300 degrees F.

Spray the bottom and sides of an 8 inch baking dish (2 quart size). Set aside.

In a large bowl, toss the filling ingredients with a spoon until well mixed.

Spread the filling on in the baking dish.

Using the same bowl, mix the melted butter and cookie mix until crumbly.

Sprinkle the topping over the apple mixture.

Bake for 40 minutes. remove from the oven and sprinkle with the chopped nuts. Bake for an additional 15-20 minutes or until topping is golden brown.

Serve warm or at room temperature.

Recipe: Crock Pot BBQ Ribs

This recipe for Crock Pot BBQ Ribs is such delicious timesaver… let the crock pot do the work for you… how great is a weeknight meal that all you have to do is make the sides? I don’t know about you.. but I love that kind of recipe. Sometimes you just don’t have time to BBQ on the grill or maybe the weather isn’t cooperating… this recipe is the answer!

The slow cooking makes the meat so tender it literally falls off the bone.

There is barely anything to this recipe… you can hardly call it a recipe!

TIPS

A lot of recipes skip the oven baking part… I highly recommend you do it… it’s quick enough and really does render the fat a bit so you don’t have a greasy meal.

I sprinkle my ribs with salt and pepper and garlic powder… you can leave the garlic powder off if you prefer… but I think it adds a little extra flavor.

I remove the membrane and cut the ribs into single or 2-3 rib sections, depending on how many people I’m feeding.. If it’s just two of us.. I cut them into singles.

You can use any BBQ sauce you like… I have a great BBQ Sauce posted… or use a commercial brand you like.

I left off quantities because they really don’t matter… just use enough BBQ sauce to have some in the bottom of the pot and have a good amount on top of the ribs to coat them.

If you use a commercial BBQ sauce, you will need a little less than a bottle for 4-6 ribs.

I served this with Loaded mashed Potatoes, Coleslaw and Corn Bread.

I hope you enjoy this great meal!






Recipe: Crock Pot BBQ Ribs

All you need:

Pork ribs
BBQ Sauce (homemade or commercial)
Salt
Pepper
Garlic powder

All you have to do:

Preheat the oven to 400 degrees F.

Lay the ribs on a foil lined baking pan.

Season lightly with salt, pepper and garlic powder.

Bake for 30 minutes, turning once.

Put about a cup of BBQ sauce in the bottom of a crock pot.

Remove the ribs from the oven and place in the crock pot.

Pour more BBQ sauce over the ribs.

Set the crock pot on low and cook for 8 hours.

Serve hot with additional BBQ Sauce.

Now how easy is that??

Here are some other great recipes you may want to try:




Loaded Mashed Potatoes








Coleslaw








Corn Bread

Recipe: Country Fried Steak

I may be a New Yorker at heart… but there are definite advantages to living in the south… well …the winter for one thing… weather down here is a tad better in the winter… assuming you’re not a snow bunny… and I’m not… and of course… the food too.

Oh .. I still am a salad and lots of veggies kinda gal… but then there are those times a little good ole home cooking does a girl good…

What better home cooking than Country Fried Steak. I have tried making it over the years … I used to use cubed steak.. and frankly.. I didn’t care for it.. tough as nails ..


So I headed to the meat department of my local grocery store… and lo and behold I found steaks labeled for cooking Country Fried Steak.. now how great is that??

The steaks were labeled…. Beef Round Eye Round Steak… so I grabbed a package and off I went.

I perused recipes and most were almost identical… so I settled on a seasoned flour and egg wash method… hot oil… not really much to the recipe…

Country Gravy is a must… along with mashed potatoes and corn or green beans… corn it was… and supper was planned.

TIPS

This recipe makes a tasty crust… but it will not make the batter type crust… so if that’s what you’re looking for.. you best keep looking for another recipe…

I tenderized the meat … aka … smacking the Cr@p out of it… I laid down a piece of waxed paper… put the meat on top… covered with another piece of waxed paper… and away I went… you can use a meat mallet if you have one.. or I used a heavy metal pasta server… worked like a charm.. the meat just spread out nicely.

Don’t plan on cooking this long… I cooked it probably a total of 4 minutes… make sure your oil is hot…

My 4 steaks were small and thin… it was enough for two servings.

Serve with Country Gravy.

So here goes… another Southern tradition… Country Fried Steak..






Recipe: Country Fried Steak

All you need:

About a pound of round steaks
½ cup of four
Salt and pepper
1 egg beaten with 2 tablespoons millk
Oil for frying (about 1 cup)
Country Gravy

All you need to do:

Place the meat between two sheets of waxed paper and smack it a few times with a mallet to tenderize it.

In a shallow bowl place the flour and season it with some salt and pepper.

In another shallow bowl, beat the egg and milk.

Dredge the meat in the flour, shake off excess.

Dip the floured meat in the egg mixture, let excess drip off.

Dredge the meat again in the flour, shake off the excess.

Heat the oil in a heavy skillet. (350 degrees F)

Cook the meat for about 4 minutes or until golden brown, turning once.

Drain on paper towels.

Recipe: Oven Baked BBQ Country Style Pork Ribs

This tasty little recipe for Country Style Pork Ribs is perfect for summer night meals. Sometimes you just don’t have the time to grill…. so oven baking is a perfect alternative. Serve it with a bun or on a plate… with fresh corn and potatoes… maybe some coleslaw… a perfect meal for sure!

It is easy but not quick… although you can make it in two parts to make it more “weeknight friendly”.

TIPS

I boil the ribs for an hour then bake them… if you don’t have that kind of time… boil them one night and store them in the fridge… then the next night all you have to do is bake them… literally … all you have to do slather (don’t you love that word?) them in your favorite BBQ sauce and bake them… nothing else.. that simple…. how great is that??

Use a foil lined pan and clean up is a snap.. just the kind of clean up for a busy night!

These are great for parties… prepare them by boiling them then pop them in the oven an hour before you need to serve them…

If you haven’t tried my BBQ Sauce (it’s a Neely recipe)… definitely try it… it’s one fabulous sauce..

If you use store bought sauce… you will need almost a complete bottle… for 6-8 ribs. Serve the ribs with extra sauce at the table.

I used boneless ribs.. you can use ribs on the bone if you want.

I wouldn’t recommend skipping the boiling.. it makes them very tender and it also infuses the light garlic flavor into the meat.

Try it … you’ll like it!






Recipe: Oven Baked BBQ Country Style Pork Ribs

All you need:

Country Style Pork Ribs
1 tablespoon garlic powder
1 teaspoon black pepper
2 teaspoons salt
Your favorite BBQ Sauce, homemade or store bought

All you need to do:

Place the ribs in a large pot and cover with water (about an inch above the meat). Add the garlic powder, black pepper and salt. Bring to a boil and then reduce the heat and simmer for 1 hour.

Remove the meat with tongs to a foil covered baking pan.

Pour a good amount of BBQ sauce over the ribs. Cover with foil.

Bake at 325 degrees F for 1 hour. Turn the ribs over and pour more BBQ sauce on them after 30 minutes.

After baking a total of 1 hour, remove to a platter. Drizzle a little more BBQ sauce on them if needed and serve.

Recipe: Perfect Peach Cobbler

This Peach Cobbler recipe is a favorite… it’s quick, easy and fool proof… yes… I said fool proof… totally and absolutely foolproof…

In the south, Peach Cobbler is a staple in almost every household… and however many households there are .. there are Cobbler recipes… with peaches so abundant this time of year.. I thought it a perfect time to post this fabulous recipe..

I adapted it slightly from a Paula Deen recipe… I halved the recipe so it would be 4 servings not 8… her recipe calls for self rising flour.. I used all purpose flour and made my own self rising flour. I also added cinnamon sugar to both the batter and the peaches…. but otherwise the recipe is hers… and it is definitely a keeper…

TIPS

The recipe is written calling for 2 cups peeled and sliced peaches… if you don’t have terrific fresh ones.. you can use frozen.. get the frozen ones that are flash frozen and not with any sugar..

If you decide to use self rising flour… omit the baking powder and salt.

This recipe is fool proof if you follow it exactly… pour the batter over the melted butter, and then carefully spoon the cooked peaches over the batter… DO NOT STIR… if you stir it .. it will fail… the reason it’s fool proof is that during baking, the weight of the fruit makes the peach slices sink and the batter rise above it and form a perfect crust.

Mix the batter well… use a wire whisk… I found that works the best …

Use the butter in this recipe.. it really makes a huge difference.. margarine just isn’t as good.

I have a cinnamon sugar mix …. you can make your own … just mix 1 tablespoon sugar and 1 teaspoon cinnamon in a small bowl…. I multiply it out to make enough to store and use periodically….store it in an airtight container to use as needed… it’s great on French Toast.

This makes 4 servings. Serve with whipped cream or vanilla ice cream.

Try this.. you won’t believe how easy and good it is!






Recipe: Perfect Peach Cobbler

All you need:

2 cups peeled and sliced peaches
1 cup sugar, divided
2 teaspoons cinnamon sugar, divided
¼ cup water
4 tablespoons butter
¾ cup all purpose flour
1 ¼ teaspoons baking powder
1/8 teaspoon salt
¾ cup milk

All you need to do:

Preheat the oven to 350 degrees F.

In a medium pot, combine the peaches, water, ½ cup sugar and 1 teaspoon cinnamon sugar.

Bring to a boil over medium high heat, then lower the heat and simmer for 10 minutes, stirring frequently. Remove from heat.

Put the butter in a 1 ½ quart baking dish.

Place in the oven and let the butter melt. Keep an eye on it otherwise the butter will brown.. mine did brown slightly, which is okay .. but you don’t want a burned taste and that can happen quickly.

Remove the baking dish from the oven and set aside.

In a bowl combine the flour, ½ cup sugar, baking powder and salt. Using a wire whisk.. whisk the flour mixture completely … you want the baking powder to be as evenly dispersed as possible.

Continue whisking as you pour a steady stream of milk into the flour mixture. Whisk constantly to prevent lumps… make sure the batter is smooth.

Pour the batter over the melted butter, some butter will rise to the top.. that’s okay.
Carefully spoon the peaches over the batter… DO NOT STIR.

Gently pour the peach syrup from the pot over the fruit.

Bake for 30 to 45 minutes. (I baked mine for 35 minutes).

Recipe: Southern Corn Cakes

Southern Corn Cakes… these little babies are true gems… if you like corn …. and most of the population does… you will love these. Corn is always in the top 10 favorite vegetables … and it’s no wonder why… the sweet taste of sweet corn… hmmmm… a summer tradition in most parts of the country.

I had corn cakes recently at Applebees with their BBQ chicken.. and decided to put the corn cakes on my “To Do” list of recipes to post.. while theirs were good… they just aren’t as good as homemade… but then again what is?

The recipe is short… the tips are long… do take a moment to read the tips.. I think it will be well worth your while.

TIPS

A number of things will contribute to the quality of the corn cakes… sweetness of the corn, the quality of the creamed corn used, the quality of the corn meal, the freshness of the baking powder and butter… I can’t forget to mention butter… I wouldn’t recommend substituting anything else… the butter taste with the sweet corn make the calories worth it…

You can use fresh or frozen corn… use sweet corn for the best taste. I cook it in the micro for about 5 minutes on high … I didn’t want to use raw corn… I don’t think it would matter, I just think it’s easier to digest that way… there isn’t a lot in the recipe… just enough to add a more definitive corn “presence” and texture.

You can use canned creamed corn or make your own… homemade is probably best… but adds considerably to the prep time… so maybe make creamed corn one night and save the leftovers.. trouble is.. I NEVER have leftover creamed corn… so buy a good quality creamed corn.. this isn’t the place to skimp since this will be the flavor of your cakes.

Use a good quality corn meal… I used Martha White Self Rising Corn Meal Mix which is their most popular corn meal. It already contains leavening in it, but I still added the baking powder… my cakes were nicely light. If you can’t find the Corn Meal Mix use a good quality corn meal available in your grocery store.

White or Yellow Corn Meal? … which to use? …. the short answer is … either one… just be aware there are slight differences in flavor between the two… I prefer yellow but will buy white if I can’t find yellow… I think the difference is negligible…

Baking Powder… I can’t emphasize this enough… make sure your baking powder is fresh… I have to admit I was very lax about replacing it when I still had quite a bit left in my container… but I learned the hard way… it can ruin your baked goods or in this case, corn cakes. Over time, my quick breads and pancakes seemed not to rise as much… a little at a time until one afternoon my banana bread came out pitiful… the culprit was old baking powder…

To test your baking powder see my post “How to Test the Effectiveness of Baking Powder and Baking Soda”.

You can fry these in butter or… you can do as I did… cut the fat a little and spray a non-stick griddle with cooking oil (Butter flavor preferred). I used my electric frying pan set on 375 degrees F. and they came out perfect.

This simple recipe is quick and easy and one that will become a family favorite… it has in my family!






Recipe: Southern Corn Cakes

All you need:

½ cup all-purpose flour
½ cup yellow corn meal
2 tablespoons sugar
1 teaspoon baking powder
1 can (14 ¾ oz.) Del Monte Creamed Corn
1 egg, slightly beaten
3 tablespoons butter, melted
½ cup whole milk
¼ cup fresh or frozen corn, partially cooked (see tips)
Cooking oil spray (Butter Flavor)

All you need to do:

Sift together the dry ingredients into a large bowl and set aside.

In medium bowl, beat the egg lightly with a fork.

Add the remaining wet ingredients and mix well.

Add the corn.

Pour the wet ingredients into the dry ingredients and mix well.

Cook corn cakes on a hot griddle, turning when bottom side is golden and bubbles appear all over the top side.

Serve hot.

Recipe: Gumbo

While researching various recipes for a series on Cajun food… I kept seeing recipes for Gumbo. I haven’t had Gumbo in years… so I decided to make Gumbo. I read probably dozens of recipes… all similar… some missing what I consider key ingredients.

As one reviewer of a recipe put it… it’s not Gumbo unless you have meat (chicken), sausage, fish (usually shrimp)and okra…. along with, in my opinion, tomato, onions, and garlic … they are the “must haves” of Gumbo.

I made a quick list of ingredients I felt needed to be included.. and armed with that information I went on a hunt for a recipe…I found one that mostly fit the bill… a recipe by Paula Dean. I did, however, change her recipe to fit my own recollection of a great Gumbo.

The first thing to be changed was the amount of grease (oil and margarine… by the way.. I almost fainted when I saw she used margarine not butter)… this was no big surprise… she routinely uses way too much fat in her recipes…. to follow Paula’s recipes you’d have to have a cardiologist on speed dial.

The next thing.. which again.. surprised me.. her recipe lacked spices.. true Cajun food is not bland and has some spices..and this Gumbo version is Cajun… so I added my Cajun Spice Mix.

I also changed the kind of tomatoes I used.. she uses stewed tomatoes.. I used Hunts Petite Cut Tomatoes.. also she uses beef bouillon cubes and water… I used beef broth… I saw no reason to use the bouillon in place of broth or stock… and bouillon, while not in significant amounts, has MSG in them (at least most brands), which I prefer to avoid if at all possible.

I also changed some of the cooking steps… some just didn’t make sense… namely when to add thickener (flour aka roux) and how to add it in… I think my method is easier and produces a better flavor since I cook the onions and garlic with the meats, rather than adding them after a roux is made. I make the roux and resulting thick sauce separately and then add it to the pot.

So with that all said… let’s get to making a great Gumbo.

TIPS

I bought cooked frozen shrimp, all I had to do was remove the tails…

I used a smoked beef sausage from Hillshire Farms.. you can use andouille sausage.. if you do use the andouille, then omit the spices and spice toward the end to your taste.

You can omit the spice if you prefer… the 1 tablespoon of my Cajun Spice Blend gives it a little kick.. not too much though… or you can use a commercially made Cajun Spice Blend that you like and use whatever quantity is to your tastes.

Use both the white and green parts of the green onion.

I served this with white rice and cornbread.

This recipe will easily feed 4-6 (6 if you serve white rice and cornbread with it).

We loved this dish… I hope you do too!






Recipe: Gumbo

All you need:

2 thick boneless skinless chicken breasts, cut into chunks
1 smoked sausage, cut into ¼ inch slices
2 tablespoons olive oil
1 large onion, diced
4 large garlic cloves, finely diced
1 green pepper, diced
2 stalks celery, sliced
4 cups of beef broth or stock, divided
2 tablespoons butter or margarine
2 tablespoons flour
¼ cup Worcestershire sauce
1 can Hunts Petite Cut Tomatoes (do not drain)
1 tablespoon Cajun Spice Blend (my recipe)
¼ cup fresh parsley, chopped
2 cups frozen sliced okra
½ pound cooked shrimp, deveined and tails removed
¼ cup green onion, sliced

All you need to do:

Add the olive oil to a large soup pot and heat over medium high heat.

Add the chicken chunks and sausage slices, stirring frequently. Cook until the meats start to brown. Remove about 1 tablespoon of the sausage grease that has accumulated in the pot and set it aside.

Add the onions, garlic, celery and green pepper, stirring frequently. Cook until the onions soften (about 3 minutes).

Add the Worcestershire sauce and tomatoes.

Add 3 cups of the beef broth or stock. Heat until it begins to boil, then reduce heat to medium.

Add the Cajun spice and cover. Simmer for about 15 minutes.

Meanwhile, in a small saucepan, over medium heat, melt 2 tablespoons butter and sausage grease you reserved earlier.

Add the flour and stir well with a cooking spoon. Cook for about 2 minutes (to cook off the flour taste).

Slowly add the remaining beef broth or stock, whisking constantly until you have a thick smooth “sauce”…

Add the “sauce” to the large pot stirring to completely incorporate it into the pot.

Add the okra and parsley, stir well.

Cover and simmer for 20 minutes, stirring periodically.

Add the shrimp and green onions. Lower the heat to low and cook for an additional 5 minutes.



Serve hot in bowls with white rice.