Peas and dumplings – Artofit

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Peas and Dumplings

👩‍🍳Peas and Dumplings… A unique, southern side that goes with anything! 👚: Chico's Off The Rack
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🍑Peaches are in season in SC. This is a scrumptious way to use them! Make these easy Peach Dumplings for a treat… with a surprise ingredient! 😋...

Mimi
MeMe's Chicken Pie

Mimi
Chicken Wrapped in Bacon

cooking/baking
Salmon Patties and Grits | 😍Salmon patties & grits— a family favorite! | By MeMe’s Recipes | Welcome to Mimi's Kitchen. It's been a beautiful day in South Carolina and I've actually worked today. I work part time as you know. And so this is not my normal day to work. I work Tuesday, Wednesday, Thursday. But Thursday I'm going down to the coast where we have a a home on the water. And so I've got to go down there and get it all opened up for the summer. So I traded some time with one of the girls and she's going to work for me Thursday and I worked for her today. So, that kind of cut me a little short on my time but anyway, I'm ready. So, tonight we're going to have salmon patties and grits and biscuits and scrambled eggs and some sliced tomatoes and then stuff to go with our biscuits. Now, we've already done grits one time but we're going to do it again tonight just as a refresher. So, I have my water in my pot I Salt it good. And get it turned on. Now, I'm sure you'll remember that what we do is we kind of wait until this water kind of bubbles a little bit before we actually put our grits in there and just so that you know, I use Jim Dandy Grits and the way you can remember that when you go to the store is Jim Dandy to the rescue that's an old song y'all but anyway that that's the kind of grits I use I really like it best that it says five minutes but I'm going to tell you the longer you cook it the better it gets and so we're going to start here you have to be a little bit careful with your water because once it starts boiling then Sometimes it will pop out on you. So, I have my grits measured here. I have 11 cups of water in here. So that means I need about two and a/ 2 cups of grits. It's four cups of grits. I mean I'm sorry. Four cups of water. The one cup of grits. So and this is something you need to stir as you're pouring it in. Because it will lump. You have to be very careful and just pour it a little bit at the time. And just keep stirring it to keep it from lumping up on you. I don't know if you have ever been somewhere and got grits and it had lumps in it. Well, that is terrible tasting. So, Alright. So, we're going to let that cook there a minute. Imma turn our temperature down just a little bit and let's let it start boiling now. As you can see there, it's beginning to. See the little bubbles that are coming up. Okay. That's when you have to watch out because it'll pop out on you. So, just continue to stir it and let it getting thick. And we're going to stir it here for a few minutes and we'll be right back. Okay, we've been going about two or three minutes and as you can see, this is popping pretty good. So, we're going to put a top on it and I did add a half a stick of butter to it so that keeps it from maybe frothing up and running out of your out of your pot. So now, the next thing we're going to do, we're going to mix our salmon patties. Now, I want to show you two things. This is Chicken of the Sea salmon. I don't know why they put a L in it because we don't even pronounce it but anyway, that's the whole salmon in there. You can also buy it and these little pouches like this and this is already cleaned and ready to use. Now, if it grosses you out to have to pick all the bones out of this and pick all that black stuff, the the skin off of it, then go with this. It's not that much more expensive and the what I am using tonight. Now, I'm feeding eleven people's supper tonight and so what I'm using, I'm using five packages of this and it is five ounces in each package and the reason I did that is because I'm a little crunch for time. So, this is the the salmon as you can see and see it's already ready for you. So, you don't have a whole lot you going to have to do to it. I have already beaten up. Three eggs to go in this and it's better to beat them before you add them to your salmon because then they mix a lot easier. So, we put that in there I'll put a little bit of pepper. Black pepper. Just enough to season it. Okay, I'm going to put just a little bit of salt. Okay. Now, we mix this around really good. Look how salmon just to be sure that that egg gets down in there with and coats all of the salmon because that's really what kind of helps it to hold together when we start making our patties Imma add just a little bit of buttermilk cornmeal mix. I really like to use just plain cornmeal but I don't have any. So, Imma mix just a little bit of this which that's about less than a/ 3 of a cup and then I'm going to put some flour in it about the same thing and then we go mix it and see if that's enough. So, we'll get that all mixed up and then we'll be right back and see if we can pat these things out. I added about another two tablespoons of flour to this. And then that's about a little over a half a cup of onions chopped up. And I know you don't need to watch me chop onions. Everybody knows how to do that. So we going to get those in there and get these ingredients liking each other. So you can see that's That's kind of let's just lift up. That's just kind of the consistency you want. And you pat them out just about about the size of a biscuit. So we'll be back in just a minute and get our oil on and get started. We're back. We got our salmon patties all finished mixing up. I have put our pan here, our skillet on the stove and put just I guess about a quarter of an inch of oil. So, we're going to pat these out. I don't make my salmon patties real big. Just about the size of a nice size biscuit. Let's see here how many we can get out of this. Okay, they're browning pretty fast. So, we're going to turn this over. I have my eye on about five because you don't want to cook on these too fast. That was the last one to go in this. I will wait and turn it last. I didn't do too good a job of keeping that one together. And then I just kind of give em a nice little pat while let em finish cooking on that side. So, we'll be right back. Just been a couple of minutes. So, what we're going to do, we go take up this round, put em here on a paper towel so that they can let it absorb that little bit of grease that's on there Oh, these look good and y'all they smell so good. I know y'all can't smell em but they do smell good and Carolina and I were just talking. This is very much like you make crab cakes and so this summer, when we are down at the coast, I'm going to show you how to make the pan the crab cakes and oh you'll love them. So, we'll be right back. I'm just going to start the second pan. It's just like we did the first pan. Okay. Also, is ready now. So, I just wanted to show you exactly what we're having. This is our grits and we like cheese on our grits and of course, butter. Then, I added some sausage. These are just smoked sausage, brown just cooked in the oven. Here's our salmon patties. We have scrambled eggs. We have biscuits complimentary of mister Pillsbury tonight and everybody likes different things on their biscuits. We've got brown sugar We've got our homemade strawberry jam that we did a couple of weeks ago and of course butter for em and then in the south, we like tomatoes with our grits and so these tomatoes here. Now, I was told they were from Tennessee when I bought em at our local produce market. We have one of those little open-air markets and so I went down Saturday to get these tomatoes and she said, oh you must try these from Tennessee. So, you folks that from Tennessee. Y'all can let me know if that's really the truth or not. Now, I want to introduce you to our taste testers tonight. So, these are our taste testers tonight. Now, you're not going to believe it. This is the daddy and this is the baby. Can you say hey? Neither one of em have ever had salmon patties. So, tonight is going to be the true test for salmon patties. So, next week, I will let you know whether we passed or whether we fail and so this is James and this is Collins and he's just about 14 months old and he has been our joy during the pandemic. So, I hope you have a good rest of the evening and a rest of the week and of course, I'm going to have a good week so I hope you will too and everybody, shine for Jesus.

Mimi
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Ham Salad | Leftover ham? Here’s an idea you and your family will LOVE! Ham Salad! 😋 | By MeMe’s Recipes | Welcome to Mimi's Kitchen. Y'all today, we're going to get right to it. I'm going to show you what you can do with your leftover ham. If you have any leftover ham. I do and so today, I'm looking for something to do with my leftover ham. In Sunday lunch at Mimi's, there's a recipe on page eight and it is the ham salad and y'all it is a wonderful way to use your leftover ham. Now, if you don't want to make salad, there's also recipe on page fifty that shows you how to cook it with rice and it's called ham perlo but today, we're going to make the ham salad. Alright, the first thing that you do and y'all when you see how much leftover ham I've got, you will think, good grief, what in world is to cook a ham. This is how much leftover ham I have. Now, I'm not going to use all of this in this ham salad. I mean, we have enough to feed my whole neighborhood. So, I'm going to run this through my food processor. So, we're going to chop our ham up and then we'll be right back. Okay, y'all this is my last little bit and I did do that on high. Because you really want, this is going to be a spread. So, you don't want it chunky. I want to show you all what I have left now. This, see, I used about half of the ham that I had and this is ground up. I'm guessing that's probably five or six cups ground up pan and then the next thing that we're going to do is to chop our eggs up. Now, if you want to, you can you can put your eggs through the food processor. I just prefer to chop mine up because I because I do. That's just that. That's just the reason because I do. So, I will chop these up and we'll be right back. Okay, the eggs are chopped. You can call me weird or whatever but I like to chop my eggs. Uh huh. I think I just enjoy doing it. That's what it is. Alright. We're going to put these right in here. Y'all this is just so easy and it'll give you something to use now for several days. Alright, the next thing we add is our mayonnaise. I use Duke's of course. Uh huh. You use your of choice. What? But if you can find Duke's, it sure is good with Duke's. And then I use the dill relish. It's chopped so fine y'all that it just it makes it so much better. So I'm just going to I tell you I'm just going to use that whole jar because we've got a lot of and that is a eight ounce jar. So that'll help you to know. Alright now. Y'all my sister Christine gave me this recipe years ago. She said Diane I know how your children love all kind of stuff like that. And she said I make it and we just love it. Well I made it. We fell in love with it too. So, it's been ham salad ever since. So, when we have ham, we look forward to two things. Either ham salad or ham prolope. Either one is good. Okay. Alright, y'all. That's been about I would say two cups of mayonnaise. Now, you'll have to judge according to the amount of ham that you have as to how much mayonnaise you need. You just want this so that it's spreadable and doesn't dry out because after it sits for a day or two, that ham does absorb that mayonnaise and it will get kind of Okay, see that's that's still not enough. So, I guess now we're going on probably Two and 1half cups. Let's look at the consistency now. Y'all this you want it so that it's easy enough to spread either on on your bread or however you're going to use it. And so we're going to show you several ways that's just really easy to use. And Kaylene pointed out Duke's mayonnaise is sugar free. So this is a good low carb snack. I know y'all are wondering why in the world I had so much leftover ham. Well I'm going to tell you two ago when they first started putting hams out I bought my ham for Easter because that wasn't something I wanted to wait to do well of course I bought a big ham because I have a big family so as the time drew near I found out one was carrying was going on a delayed honeymoon one is an educator and it's spring break they were taking a trip and then you know we have to share and sometime it's kind of hard to share your children and your grandchildren but mostly your grandchildren. So they have spouses. And so there were occasions that they needed to be with the spouse's family. So y'all that's just the way it happened. I mean you know it's just one of those unusual years and so we were left with just the original tribe. And that was my three children and their spouses and myself. So you know what? We had a good time. But it didn't bother me having the leftover ham because y'all I always have something to do with it. I could've cooked ham Perlo which my family loves. I could do a ham salad like we did today. I did give a bunch of them ham to take home. They could have ham sandwiches this week. So, y'all it's always something to do with leftover ham. Now, I want to show you some of the ways that you can serve this. This would make just a delightful addition to any meal or if you were having a brunch or anything, all of these things could be used for brunch or a shower, anything. You could fix the little These are just little crust. I punched them in my little pan and made the crust and then this is just a dip or a spread however you want to use it. Crackers. This could also go on bell pepper or celery if you wanted to set that up and then oh my goodness. What beats a good old sandwich? I think you will really love this ham salad. And if you have leftover ham and you don't want to make a ham salad right now, freeze your ham and then when you get ready to make your ham salad, all you gotta do is throw it out and cook it I mean and then fix it just like we did. Now, I did use five eggs with this much with this much ham and I think we ended up using probably about two and a half maybe to three cups of mayonnaise and then the pickles, the relish, the dill relish. If you don't like dill, you could use the sweet relish. The taste wouldn't be quite the same but you would never know the difference. That's for sure if you like sweet relish. So which whatever way you decide to do it. It's a wonderful thing to have on hand. And this can stay in the refrigerator probably for at least a week. And you could eat off of it. Have sandwiches. Whatever you you know whatever you desire. Just a snack or whatever. I hope you have a wonderful week. Thank you so much for watching. And everybody shine for Jesus.

cooking/baking