Southern/Cajun Cuisine

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Bourbon Flank Steak with Garlic-Chive Mashed Potatoes

Post  justmecookin on Thu Feb 26, 2009 2:51 pm

Bourbon Flank Steak with Garlic-Chive Mashed Potatoes

Steak:
1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2-pound) flank steak, trimmed
Cooking spray
1/2 teaspoon cornstarch

Potatoes:
3 pounds small red potatoes
6 garlic cloves, peeled
1/2 cup sour cream
1/3 cup milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives

Garnish:
8 fresh chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives.

Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired. Makes 8 servings

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Corn Chowder

Post  justmecookin on Thu Feb 26, 2009 2:56 pm

Corn Chowder

3/4 cup chopped onion
2 tablespoons butter
1 cup diced cooked peeled potatoes
1 cup diced fully cooked ham
2 cups fresh, frozen or canned sweet corn
1 cup cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
Salt and pepper to taste
1 tablespoon chopped fresh parsley

In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Makes 6-8 servings.

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Sausage Gravy

Post  justmecookin on Thu Feb 26, 2009 3:01 pm

Sausage Gravy

8 ounces pork sausage
1/4 cup all-purpose flour
2 1/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.

Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper. Makes 2 cups

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Turnip Greens Stew

Post  justmecookin on Thu Feb 26, 2009 3:05 pm

Turnip Greens Stew

2 cups chopped cooked ham
1 tablespoon vegetable oil
3 cups chicken broth
2 (16-ounce) packages frozen chopped turnip greens
1 (10-ounce) package frozen diced onion, red and green bell peppers, and celery
1 teaspoon sugar
1 teaspoon seasoned pepper

Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.

Collard 'n' Black-eyed Pea Stew: Substitute 1 (16-ounce) package frozen chopped collard greens for turnip greens. Prepare as directed, and cook for 15 minutes. Add 1 (16-ounce) can black-eyed peas, drained, and cook 10 more minutes.

Note: For testing purposes only, we used McKenzie's Seasoning Blend for frozen diced onion, red and green bell peppers, and celery. You may substitute 1 chopped onion, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped celery rib. Makes 6 to 8 servings

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Oven-Fried Chicken

Post  justmecookin on Thu Feb 26, 2009 5:20 pm

Oven-Fried Chicken

1/4 teaspoon salt
1/4 teaspoon white pepper
1 (3-pound) chicken, skinned and cut into 8 pieces
1 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground thyme
Cooking spray
1 tablespoon margarine, melted

Preheat oven to 400°. Sprinkle salt and pepper over chicken. Combine chicken, flour, garlic powder, paprika, and thyme in a large zip-top plastic bag; seal, and shake to coat chicken with flour mixture. Remove chicken from bag; discard flour mixture.

Place chicken on a jelly-roll pan coated with cooking spray. Drizzle margarine over chicken. Bake at 400° for 50 minutes or until done. Makes 6 servings

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Peanut Butter Praline Pie

Post  justmecookin on Thu Feb 26, 2009 5:27 pm

Peanut Butter Praline Pie

1-1/2 cups crushed vanilla wafers (about 45 wafers)
6 tablespoons baking cocoa
1/3 cup confectioners' sugar
1/4 cup butter, melted

Praline Layer:
1/4 cup packed brown sugar
2 tablespoons sugar
1 tablespoon cornstarch
1/3 cup butter, cubed
2 tablespoons water
1/2 cup chopped pecans

Filling:
1 package (3 ounces) cook-and-serve vanilla pudding mix
2 cups milk
1 package (10 or 11 ounces) peanut butter chips
1 cup whipped topping
Pecan halves and additional whipped topping

In a large bowl, combine the wafer crumbs, cocoa and confectioners' sugar; stir in butter. Press into a 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack.

In a large saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in pecans. Pour into crust; refrigerate.

Meanwhile, in a saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour.

Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping. Makes 6-8 servings.

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Chili-Barbecued Chicken

Post  justmecookin on Thu Feb 26, 2009 5:34 pm

Chili-Barbecued Chicken

2 cups hickory or mesquite wood chips
1/4 cup water
3 tablespoons ketchup
2 tablespoons butter or margarine, melted
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
2 teaspoons chili powder
1/4 teaspoon dried crushed red pepper
3 to 4 pounds chicken pieces

Soak wood chips in water to cover 30 minutes. Stir together 1/4 cup water and next 10 ingredients; set aside. Drain wood chips. Place in center of a large square of aluminum foil, and fold edges to seal. Punch several holes in the top of the packet.

Prepare fire by piling charcoal or lava rocks on sides of grill, leaving center empty. Place foil packet on 1 side of coals; place drip pan between coals. Coat food rack with vegetable cooking spray; place on grill.

Arrange chicken, skin side up, over drip pan; grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side. Brush chicken with sauce; grill 20 to 25 more minutes or until done, basting and turning frequently. Makes 4 to 6 servings

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Chicken and Dumplings

Post  justmecookin on Thu Feb 26, 2009 5:52 pm

Chicken and Dumplings

1 (2 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour
1/2 teaspoon poultry seasoning
1/3 cup shortening
2 teaspoons bacon drippings
1 cup milk

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.

Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces. Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes. Makes 8 servings

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Chicken-Fried Steak

Post  justmecookin on Thu Feb 26, 2009 6:00 pm

Chicken-Fried Steak

3/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
3/4 teaspoon hot sauce
1 pound beef cube steaks
1/4 cup plus 2 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Stir together first 3 ingredients in a shallow dish. Combine buttermilk and hot sauce in a bowl. Dredge steaks in flour mixture; dip into buttermilk mixture, and dip again in flour mixture.

Heat 1/4 cup oil in a large skillet over medium-high heat. Add steaks, and cook 5 minutes on each side. Remove from skillet. Drain steaks on paper towels.

Heat remaining 2 tablespoons oil in skillet; whisk in 2 tablespoons flour, and cook, whisking constantly, 5 minutes or until light golden brown. Gradually whisk in milk; cook, whisking constantly, over medium heat until thickened and bubbly (about 10 minutes). Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve over steaks. Makes 4 servings

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Hominy Stew

Post  justmecookin on Thu Feb 26, 2009 6:34 pm

Hominy Stew

2 teaspoons cumin seeds
1 tablespoon vegetable oil
1 cup chopped red onion
1 teaspoon sugar
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 garlic clove, minced
4 cups cubed peeled buttercup or other winter squash (about 2 pounds)
2 cups water
1 (15.5-ounce) can yellow hominy or whole-kernel corn, drained
1 (10 1/2-ounce) can beef broth
1/2 cup chopped green bell pepper
1/4 cup minced fresh cilantro

Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted. Remove seeds from pan. Heat oil in saucepan over medium heat until hot. Add 1 teaspoon toasted cumin seeds, chopped onion, and sugar; sauté 5 minutes or until onion is lightly browned.

Stir in flour, chili powder, and garlic. Add squash, water, hominy, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until squash is very tender and stew thickens. Stir in 1 teaspoon toasted cumin seeds, chopped bell pepper, and cilantro. Makes 4 servings

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Peach Cobbler Bread

Post  justmecookin on Thu Feb 26, 2009 6:50 pm

Peach Cobbler Bread

1/3 cup butter, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peeled peaches
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans

Topping:
2 tablespoons chopped pecans
2 tablespoons brown sugar

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans.

Pour into a greased 9-in. x 5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack. Makes 1 loaf.

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Cheddar-Succotash Wraps

Post  justmecookin on Thu Feb 26, 2009 7:11 pm

Cheddar-Succotash Wraps

2 cups cubed baking potato (about 1/2 pound)
2 cups frozen baby lima beans, thawed
1/4 cup water
1 teaspoon olive oil
Cooking spray
2 cups fresh corn kernels (about 4 ears)
1/2 cup chopped green bell pepper
3 garlic cloves, minced
1/2 cup milk
1/2 teaspoon salt
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
6 (8-inch) flour tortillas
3/4 cup sliced green onions
3/4 cup salsa

Combine first 3 ingredients in a bowl. Cover; microwave at high 3 minutes or until tender. Stir after 1 1/2 minutes. Drain. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, bell pepper, and garlic; sauté 5 minutes or until tender. Stir in potato mixture, milk, and salt. Add cheeses, stirring until cheeses melt.

Warm tortillas according to package directions. Divide corn mixture evenly down center of each tortilla; roll up. Top each serving with 2 tablespoons onions and 2 tablespoons salsa. Serve immediately. Makes 6 servings

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Chicken Pot Pie

Post  justmecookin on Thu Feb 26, 2009 7:19 pm

Chicken Pot Pie

1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts

Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat, and simmer mixture 1 1/2 hours or until chicken is done. Remove chicken, reserving 3 1/2 cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone, and cut into bite-size pieces.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon, and set aside.

Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender. Gradually whisk in flour until blended. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly. Stir in chicken, bacon, eggs, and next 5 ingredients.

Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust. Bake at 450° for 25 minutes or until golden and bubbly. Makes 6 to 8 servings

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Bacon-and-Herb Grit Cakes

Post  justmecookin on Thu Feb 26, 2009 7:23 pm

Bacon-and-Herb Grit Cakes

4 cups hot cooked instant grits
1/2 cup (2 ounces) shredded white cheddar cheese
1 teaspoon dried thyme
2 teaspoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 bacon slices, cooked and crumbled
Cooking spray

Combine first 7 ingredients in a large bowl; stir well. Pour the grits into a 10-inch square baking dish coated with cooking spray, spreading evenly. Cover and chill 1 hour or until completely cool.

Prepare grill. Invert grits onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles. Place grits triangles on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly browned and thoroughly heated. Makes 4 serving

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Squash Casserole

Post  justmecookin on Thu Feb 26, 2009 7:31 pm

Squash Casserole

4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole. Bake at 350° for 35 to 40 minutes or until set. Makes 8 to 10 servings

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Spiced Chicken with Black-Eyed Peas and Rice

Post  justmecookin on Thu Feb 26, 2009 7:34 pm

Spiced Chicken with Black-Eyed Peas and Rice

1 tablespoon olive oil, divided
1 teaspoon paprika
1 teaspoon Old Bay seasoning
1/2 teaspoon sugar
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 cup frozen chopped onion, thawed
1 teaspoon bottled minced garlic
1 1/2 cups cooked long-grain rice
1 teaspoon hot pepper sauce (such as Tabasco)
1 (15.8-ounce) can black-eyed peas, undrained
1/4 cup sliced green onions

Preheat oven to 350º. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Combine paprika, seasoning, sugar, and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to pan; cook 2 minutes on each side. Wrap handle of pan with foil. Place pan in oven. Bake at 350º for 6 minutes or until chicken is done. Cover and keep warm.

Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add frozen onion and garlic; sauté 3 minutes. Stir in rice, 1/4 teaspoon salt, hot pepper sauce, and black-eyed peas; cook 3 minutes or until thoroughly heated, stirring frequently. Spoon about 3/4 cup rice mixture into each of 4 bowls; top each serving with 1 chicken breast half. Sprinkle each serving with 1 tablespoon green onions. Makes 4 servings

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Corn Pie with Fresh Tomato Salsa

Post  justmecookin on Thu Feb 26, 2009 7:38 pm

Corn Pie with Fresh Tomato Salsa

Salsa:
2 1/2 cups chopped tomato
1/2 cup thinly sliced green onions
2 tablespoons chopped seeded jalapeño pepper
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper

Pie:
1 1/4 cups crushed saltine crackers (about 35 crackers)
3 tablespoons grated fresh Parmesan cheese
3 tablespoons butter, melted
1 large egg white, lightly beaten
Cooking spray
1 1/4 cups milk, divided
2 3/4 cups fresh corn kernels (about 5 ears)
1 teaspoon sugar
1/2 teaspoon onion salt
2 tablespoons all-purpose flour
1/2 cup thinly sliced green onions
3 tablespoons chopped ripe olives
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/8 teaspoon paprika

Preheat oven to 400°. To prepare the salsa, combine the first 7 ingredients in a medium bowl. To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl.

Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat.

Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika. Bake at 400° for 20 minutes or until the center is set. Makes 6 servings

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Turnip Greens

Post  justmecookin on Thu Feb 26, 2009 7:52 pm

Turnip Greens

1 bunch fresh turnip greens (about 4 1/2 pounds)
1 pound salt pork (streak of lean) or smoked pork shoulder
3 quarts water
1/4 teaspoon freshly ground pepper
2 teaspoons sugar (optional)

Remove and discard stems and discolored spots from greens. Wash greens thoroughly; drain and tear greens into pieces. Set aside. Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin.

Combine salt pork, 3 quarts water, pepper, and, if desired, sugar in a Dutch oven; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Add greens, and cook, uncovered, 30 to 35 minutes or until tender. Serve with a slotted spoon. Makes 4 to 6 servings

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Cheddar Grit Cakes with Roasted Peppers

Post  justmecookin on Thu Feb 26, 2009 8:02 pm

Cheddar Grit Cakes with Roasted Peppers

Grits:
1 cup milk
1 (14-ounce) can chicken broth
3/4 cup uncooked quick-cooking grits
2 teaspoons minced jalapeno pepper
1/2 cup (2 ounces) shredded extrasharp cheddar cheese
Cooking spray

Peppers:
3 medium red or orange bell peppers
2 teaspoons extravirgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon ground coriander
1/4 teaspoon salt

To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalapeño. Cover, reduce heat, and simmer 5 minutes or until thick. Stir in the cheese; cook until cheese melts. Spread grits into a 9-inch square baking pan coated with cooking spray; cover and refrigerate for 8 hours or until set.

To prepare peppers, cut the bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips. Combine peppers, oil, vinegar, coriander, and salt; toss well.

Invert grits onto a cutting board. Cut grits into 4 (4 1/2-inch) squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add triangles; cook 4 minutes on each side or until lightly browned. Serve pepper mixture over grit cakes. Makes 4 servings

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Corn Bread Salad

Post  justmecookin on Thu Feb 26, 2009 8:21 pm

Corn Bread Salad

1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese

Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Makes 12 servings.

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Peach Cobbler

Post  justmecookin on Thu Feb 26, 2009 8:25 pm

Peach Cobbler

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Melt butter in a 13- x 9-inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. Makes 10 servings

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Buttermilk Fried Chicken with Gravy

Post  justmecookin on Thu Feb 26, 2009 8:30 pm

Buttermilk Fried Chicken with Gravy

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying

Gravy:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.

Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.

Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Makes 6 servings.

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Angel Biscuits

Post  justmecookin on Thu Feb 26, 2009 8:39 pm

Angel Biscuits

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° - 115°)
2 cups warm buttermilk (110° - 115°)
5 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
Melted butter

Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large mixing bowl, combine flour, sugar, salt, baking powder and soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well.

Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll into a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1-1/2 hours. Bake at 450° for 8-10 minutes. Lightly brush tops with melted butter. Makes 2-1/2 dozen.

justmecookin

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Blackberry Tarts

Post  justmecookin on Thu Feb 26, 2009 8:52 pm

Blackberry Tarts

1 (15-ounce) package refrigerated piecrusts
1/3 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 pint fresh blackberries
1 (3-ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface. Cut piecrusts with a 2 1/2-inch star-shaped cutter, and fit into lightly greased miniature muffin pans.

Bake at 350° for 7 minutes or until golden. Remove from pans, and cool on wire racks. Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heat. Boil, stirring constantly, 1 minute; remove from heat.

Stir together cream cheese and next 3 ingredients. Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with additional powdered sugar, if desired. Makes 20 tarts

justmecookin

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Fried Okra and Potatoes

Post  justmecookin on Thu Feb 26, 2009 9:28 pm

Fried Okra and Potatoes

1/4 cup all-purpose flour
1 tablespoon cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound fresh okra, sliced
1/2 cup peeled, cubed potato (about 1 medium)
Vegetable oil

Combine first 4 ingredients in a small bowl; coat okra and potato in mixture.mPour vegetable oil to a depth of 1/2 inch into a large heavy skillet, and place over medium-high heat until hot.

Add okra and potato; reduce heat to medium. Cover and cook, turning often, 10 minutes or until potato is tender. Uncover and cook 3 more minutes or until browned. Serve immediately. Makes 4 to 6 servings

justmecookin

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Re: Southern/Cajun Cuisine

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