Fresh chicken seasoned and fried to golden perfection. A mouth watering southern classic thats quick and easy to follow.
Easy Southern Classic Ham all year around. My Mother feels that the coco cola pulls some of the salt off and tenderizes the inside of the ham. It also gives it a wonderful caramelization on the outside.
Onion scallion beef – tender beef stir-fry in yummy Chinese brown sauce. Super easy recipe that takes only 20 mins.
This is a dish that has become a staple at our holiday meals. My husband's aunt began making corn pudding for us several years ago and we've been hooked ever since. I went to make corn pudding a few weeks ago and didn't have her recipe on hand so I found this one from The Red Apple Inn that uses fresh corn and what a difference it makes! I also added a bit of thyme for more depth of flavor and cooked it to perfection in my cast iron skillet. Do you have any side dishes that always make appearances at the holidays? tablespoons unsalted butter 1/2 cup all-purpose flour 1 1/2 teaspoons sugar 1 teaspoon salt 1 3/4 cups whole milk 4 cups fresh corn kernels (from 8 medium ears of corn) 3 large eggs 1 tsp. fresh thyme, chopped Preheat the oven to 375°. In a medium saucepan, melt 5 tablespoons of the butter. Add the flour, sugar and salt and cook over moderately high heat for 1 minute, whisking constantly. Gradually whisk in the milk and cook over moderately high heat, whisking, until the sauce thickens, about 5 minutes. In a large nonstick skillet, melt the remaining 1 tablespoon of butter. Add the corn and cook over moderately high heat until crisp-tender, about 4 minutes. In a medium bowl, beat the eggs. Gradually whisk in the hot white sauce. Add the corn and fresh thyme. Lightly grease a 9-inch cast-iron skillet and heat on the stovetop. Pour in the corn mixture and bake for about 30 minutes, or until the pudding is cooked through and golden. Let cool slightly. MAKE AHEAD The corn pudding can be baked earlier in the day and reheated in a 325° oven.
New Orleans chef John Besh dishes up a plate of Southern comfort featuring his grandmother's fried chicken and red beans with rice.
My husband came home from a meeting at the school last week telling me that a student group at the seminary is discussing having an International night this semester. One of the cultures represented? Southern. I didn't quite know that we were international, but you know, I love talking about the South so much that I might just go as an ambassador! Of course, we started discussing just what we might offer if we were to represent sweet Dixie. We both agreed would have to go with something that most people associate with the south. I came across a "Southern" food stand at a market up here which offered the exact thing I am talking about. What is Southern food (to a Yankee)? It is fried! Chicken, catfish, okra, cornbread, take your pick. The fried offerings at that market represent the world's (or the North's) conceptions of everything Southern. Don't get me wrong, there is plenty of fried food to go around in the South, but there's more to the south than that. So we kept thinking; what else is as closely associated with the South as fried chicken? Bingo, there are casseroles! And these are not just any casseroles, they are made with cans of condensed soup. The problem is, apart from a very few exceptions, I don't make can of soup casseroles. Also, I have never made fried chicken, or anything else that required a large vat of oil, in my house! It's just not me. I have an identity crisis; can I call myself Southern? Well, if you have been reading here for any time at all, or if you are from the South yourself, you know there is more to Southern food than fried chicken and can of soup casseroles. So, what would you have represent the South? Me? I am thinking that shrimp and grits and a taste of real, homemade banana pudding gives a great feel for the comfort food kingdom. Or maybe I would have BBQ chicken and cornbread, and bread pudding for dessert. So, hypothetically, if you were asked to make a Southern meal at an International celebration, how would you represent Dixie? Let me hear from you! In the meanwhile, I'm going to leave you with one of my few dishes that does use a can of condensed soup (or two!). It's Curry Chicken, Southern style! This meal is so fast, and the recipe can easily be multiplied to feed a crowd. It is one of my go-to recipes when we are entertaining large groups of people for lunch or supper. Quick Curry Chicken 1 cup green onions, chopped 2 tablespoons butter 1 can cream of celery soup 1 can cream of chicken soup 2 cups sour cream 1 1/2 teaspoons red curry powder 1/2 teaspoon paprika 1 teaspoon nutmeg 1 teaspoon ginger juice of 1/2 lemon 2 1/2 cups cooked chicken Cook the onion in butter until tender, but not brown. Add the soup; heat and stir until smooth. Stir in sour cream, spices, and lemon juice. Add the chicken and heat through. Serve over hot rice. Sprinkle condiments over curry as desired. Condiments: flaked sweetened coconut, chopped roasted peanuts, chutney, chopped green onion, chopped hard boiled eggs, crumbled bacon.
Satisfy your cravings with these can't-go-wrong classics.
Time for some old fashioned comfort food. Farmstyle... When I was a little girl my mom and dad would drive across country from California to a little town in Oklahoma to visit relatives. My Grandmother lived in a little one main street town with a small population. I recall that she had chickens and geese that would chase you, and a cellar out back in the ground for tornadoes. Just like the Wizard of Oz. Every visit we would go to another town to visit my Mom's Aunt Grace. They lived on a lot of property. Sort of a ranch I guess. They visits would be full of family coming from all over Oklahoma and lots of stories and of course food. Seems so long ago and a world away from today. The other day I was going through my mom's recipes and found a recipe written in Aunt Grace's handwriting. How special these old recipes are. Family treasures to be sure. This one was for what she called Farmstyle Buttermilk Pancakes. I love pancakes. I think they may be my favorite weekend breakfast food! The recipe looked so straight forward that I had to try them to see how they would turn out. Would they be tall and fluffy? Tender, and a little tangy? Oh boy are they! This is my new go to recipe for pancakes. So much that we had them twice in one week. For breakfast on the weekend, and again for dinner during the middle of the week. They are that good. Imagine with my aunt's own fresh eggs, and milk. They would be even more heavenly. Try them for yourselves and see. Enjoy! Farmstyle Buttermilk Pancakes By Aunt Grace 1 c flour 2 T sugar 1 t baking powder 1/2 t baking soda 1/2 t salt 1 c buttermilk 2 T vegetable oil 1 egg In a medium bowl, add flour, sugar, baking powder, baking soda, and salt. Stir to combine. Make a well in the middle and add the oil. In another bowl whisk together buttermilk and egg. Add to dry ingredients and mix together until just moistened. Batter will be lumpy. On a pre-heated cast iron skillet, ladle batter onto skillet for each pancake. Cook until golden brown and holes begin to appear on top. Turn on the second side and cook until golden brown.
Sweets and sarcasm, that's what you'll find here.
Phu Yen is a province in southern Vietnam that is known for its stunning beaches, lush green mountains, and delicious food. If you're looking for an amazing travel destination that offers something for everyone, then
It's delicious. A spiral ham is a must, and the glaze... oh the glaze. It truly is wonderful.
The ultimate baby back barbecued ribs, smoky barbeque sauce, slow roasted inside! Delish!
Mauritian boulette chouchou recipe. Mauritian chokos dim sum recipe. Mauritian food recipes. Easy homemade dumplings recipes.
Looking for beef recipes? Find the best hamburger, steak, & other beef ideas on Food & Wine with recipes that are fast & easy.
These Southern style pinto beans only take 4 ingredients and cost less than $5 to make! They are perfect eaten plain or rolled up in a soft flour tortilla.
This is a very simple cake from the Mekong Delta. Not just popular in southern Vietnam but also in Cambodia. They're named for their ...
A sweet and slightly tangy glaze covering a juicy ham that everyone is sure to enjoy!
With 2012 less than 24 hours away, I thought it would be fun to write a post about traditional, lucky foods associated with the New Years ...
These slow cooked collard greens greens are made with a ham hock and a dash of hot sauce. They are a delicious side dish for BBQ or chicken dishes.
This Southern Smothered Chicken is a family favorite at our winter family gatherings. This dish is so comforting, it warms the body and th...
2 cups Corn Meal 2 T baking powder 1 teaspoon soda 1 cup sour milk or buttermilk 3 eggs (beaten) 1/2 Cup wesson oil. 1 Cup Sour Cream (commercial) Mix together — add milk to right consistency…
This chicken has a fancy bourbon sauce, but aside from the sauce it's your just basic, delicious, oven fried chicken.
This Southern Corn Bread is the one that the 1997 edition of Joy of Cooking recommends for their Corn Bread Stuffing. It is so easy to make, and so good! Joy of Cooking recommends using bacon fat, …
This seasoning is used for Emeril's Yellowfin Tuna with Grilled Pineapple Salsa, Simple Turkey Meatloaf, Chicken Cordon Bleu, Southern-Style Pan-Fried Catfish, Corn Cakes with Christmas Caviar, and Creole-Spiced Fried Chicken.
This Ultimate Southern Fried Chicken is no joke. When you're craving fried chicken with a thick, crunchy coating, this is the recipe to reach for. Now get ready for some...
This fool proof oven method delivers a juicy bird with crispy skin every time.
Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.
