The Ladys Cheesy Mac and Hot Dogs with Onion Relish

This was from dinner last night, just didn't get a chance to upload the pictures. Macaroni and cheese? YES PLEASE! There are two kinds of mac and cheese though. Theres the baked, somewhat solid version and theres the gooey-er mushy stirred up kind. Y'all get it right? ;) Well, I lean more towards the gooey stirred up kind and this was the baked. Was definitely good, though.

The Ladys Cheesy Mac Recipe

Well, it's onion relish.

Recipe:
3 cups chopped yellow onion
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 tablespoon tomato paste
1 tablespoon olive oil
1/2 teaspoon Worcestershire
Salt and black pepper

In a medium saucepan, stire together 1 1/2 cups water with all of the ingredients. Boil, then reduce to simmer and cook for about 20 minutes.


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Memphis Dry-Rub Ribs

Mmmmm mmm. These were GOOD! Something so simple, yet fall off the bone yummy.

Recipe:

2 racks baby back ribs

2 teaspoons salt

2 teaspoons light brown sugar

2 teaspoons paprika

1 1/2 teaspoons chili powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons ground cumin

1 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

Place the ribs in a large roasting pan. In a small bowl, combine all the ingredients to make the spice rub. Rub the spice mixture all over the ribs. Get in there real good and make sure you don't miss any spots. Wrap and refrigerate for at least 2 hours, or even overnight. 

By oven: Heat oven to 325 degrees and pour a few tablespoons of water into the bottom of the pan. Cover the pan and cook until the ribs are very tender, about 2 1/2 hours.

By grill: Adjust heat to low, indirect grillilng. Place the ribs in and cook, turning occasionally, until they are tender, about 3 to 3 1/2 hours long.

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South Georgia Caviar, Very Veggie Braised Greens and Best Ever Southern Fried Chicken

South Georgia Caviar

I do not favor black eyed peas. They don't have much taste so I am often unimpressed. Today, however, I made this starter that is amazing! It is by far the healthiest recipe I have made, and is one of my favorites. Another surprise that I wasn't expecting!

South Georgia Caviar Recipe

Very Veggie Braised Greens

Today was a whole day of "new" for me. It was my first time to make collard greens, and I had no idea the leaves started out so large. Make fun if you want, but I have to be completely honest through it all. Learned that you have to cut the "rib" off of them, then they were sauteed in some vegetable broth.

Very Veggie Braised Greens

Best Ever Southern Fried Chicken

This was very good! The recipe seemed oober simper, but was the best fried chicken I have ever made. I am standing proud after this one. It started as a whole chicken, I had to cut it up and clean it out, the whole deal. My first time ever!

Best Ever Southern Fried Chicken Recipe

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Florida Lemon Bars

First off, thank you to all of our brave service men and women. Your sacrifices and courage allow us all to live freely and enjoy life. Words are not enough, but THANK YOU!

After a while at the pool and this gosh darn Texas heat, lemon bars sounded just delightful. Overall I really enjoyed these, but my one critique would be that of the crust. While it tasted great, it was just a bit too thick. I would have enjoyed to have more lemon filling rather than the crust. Still great!

Crust Ingredients:
3 cups flour
1/2 cup granulated sugar
1/2 cup confectioners sugar
1 teaspoon finely grated orange zest
1/4 teaspoon salt
3 sticks butter (yeah, wowsers!), but into tablespoons

Filling Ingredients:
6 large eggs, lightly beaten
1 1/2 cups granulated sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
1/4 cup all purpose flour
pinch of salt
confectioners sugar for sprinkling

Preheat the oven to 325 degrees and lightly grease a 13x9 inch baking pan.

To make the crust: In a food processor, combine the flour, granulated sugar, confectioners sugar, orange zest and salt and toss to combine. Add the butter and pulse until a crumbly shortbread dough forms. Press the dough into the bottom of the pan and bake until it is golden around the edges, about 45 minutes.

While the crust is baking, make the filling by whisking together all of the ingredients.

When the crust is ready, remove it and increase the temperature to 350 degrees. Carefully pour the filling onto the crust and return to the oven. Bake until the filling is just set, about 20 minutes. Let cool thoroughly before cutting into squares. Dust with sugar before serving.

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The Journey so Far...

When I began my cooking on New Year's, I foresaw it as a Julie and Julia journey in which I would I would complete at least one recipe a day. Over time I realized it wasn't always going to be do-able. There was about a month there where I really slacked up, which you can probably see in the archives. Lately I have picked it back up and going full force.

Paula's Southern Cooking Bible has not only given me a hobby, but it has also allowed myself and Mark to try so many new things. Some things we have never tried, while others we have never even attempted to make on our own. I remember my Granny talking about how much she enjoyed Oxtail, and the rest of us just looked at her with an expression of disgust. I bet not one of us ever even took a taste. I know she was looking down at me when I made that slow cooker Oxtail Stew out of the book. She was probably saying "told you so."

I feel more and more comfortable in the kitchen with every recipe I accomplish. Before beginning this, Mark and I were not usually in the kitchen together. He was always the cook and had high expectations if I were to step up. He was, of course, critical at times which is understandable since I was not exactly what you would call a chef. Mark has worked in the cooking atmosphere off and on for years. This has definitely given me a bit more confidence.

So, you may all be thinking to yourselves, "I wonder how much weight they have gained...?" Well, a few. I am not going to completely lie. Up until about a week ago, I didn't even get out much. Once I realized how much this may start effecting me, I am outside getting some much needed exercise, and I already feel a ton better. It's all about balance, and I am learning that now.

What do I hope to accomplish from this? I have set a goal to complete every recipe by the end of the year. You have all heard how important it is for families to sit down at the table every day and have a meal together. It brings you closer, allows for you to have time to discuss life in general. The kitchen is a place of gathering, pretty much the center of your home. I want to be able to just walk in the kitchen, look in the pantry and just know what I can throw together. Cooking through Paula's book is familiarizing me with so many different items. We have found a lot of recipes that we will continue making from here on out, recipes that have shaped us this year. May sound cheesy, but there is a lot of cheese in some of these recipes, let's be honest.

Oh, and another accomplishment is to perhaps meet Paula in person one day. Far fetched, maybe, but it doesn't hurt to hope.

Kylie

Stewed Tomatoes

A simple, not too exciting recipe, but was definitely yum! We had some leftover diced tomatoes from the chili last night so I wanted to go ahead and put them to good use.

Recipe:

4 tablespoons (1/2 stick) butter

1 medium yellow onion, finely chopped

2 cloves garlic, finely chopped

4 cups peeled and chopped tomatoes, or 28 oz diced tomatoes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons sugar

3 tablespoons chopped fresh parsley

In a medium skillet, melt the butter over medium heat. Add the onion and cook until softened, about 10 minutes. Stir in the garlic and cook for 1 minute. Stir in the tomatoes, salt and pepper. Simmer, covered, over medium-low heat for 30 minutes.

Stir in the sugar and simmer, uncovered until the liquid reduces by about half. Stir in parsley just before serving.

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Cheesy Corn Pudding and Texas-Style Chili

I just LOVE me some corn! Hearing corn pudding doesn't always sound that appetizing, but it definitely wasn't anything like pudding. This is great!

Recipe:

1 box (8 1/2 oz) corn muffin mix

1 can (15 oz) cream-style corn

1 1/2 cups shredded Cheddar cheese

3/4 cup sour cream

1/2 cup finely chopped scallions

4 tablespoons (1/2 stick) butter, melted

2 large eggs, lightly beaten

1/4 teaspoon black pepper

Preheat oven to 400 degrees. Grease a 9 inch baking pan with oil or cooking spray.

In a large bowl, mix together the muffin mix, corn, 3/4 cup of the cheese, sour cream, scallions, melted butter, eggs and black pepper. Scrape the mixture into the prepared pan. Scatter the remaining cheese on top. Bake the pudding until golden and firm, approximately 25 minutes. Let it cool for 10 minutes before digging in!

I have realized lately that I am a big fan of creamy, thick soups. This chili, was a bit more brothy so it was one of my lesser favorites. It was good, just isn't one that made me say "wow!" ...and I live in Texas! I also forgot the sour cream at the end.

Recipe:

3 tablespoons vegetable oil

3 pounds beef stew meat, cut into 1 1/2 inch chunks

Salt and black pepper

1 large yellow onion, chopped

2 cloves garlic, finely chopped

1 fresh jalapeno pepper, finely chopped

3 tablespoons chili powder

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 can (28 oz) diced tomatoes

About 1/2 cup sour cream, for serving

In a dutch oven, heat the oil, good and hot. Lightly sprinkle the meat with salt and black pepper. Working in batches, cook the meat until well browned on all sides, about 10 minutes. Remove onto a paper towel lined plate to drain.

Add the onion, garlic and jalapeno to the pan and cook until softened, about 5 minutes. Stir in the chili powder, oregano, and cumin and cook for 1 minute. Add the tomatoes, 4 cups water and salt. Bring to a boil and then reduce to a simmer. Cook, uncovered, until the meat shreds, about 2 1/2 to 3 hours. While simmering, add water if the level lowers below the meat.

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Red Velvet (cup)Cake with Cream Cheese-Bourbon Frosting

Wowsers, was my kitchen a mess! I decided that in order to make it a bit simpler, I made this cake in cupcake form. This helps with transportation and sharing. I have something to admit, I am not a cream cheese fan. On top of that, I am not a bourbon fan. Therefore, I thoroughly enjoyed half of this recipe! The cake was very moist, the frosting was very light and soft. I was about a tablespoon short of red food coloring, but they still turned out beautifully!

Recipe: (a long one...)

Cake:

2 cups canola oil

2 1/4 cups granulated sugar

3 large eggs

3 oz red food coloring

2 teaspoons vanilla extract

3 1/2 cups cake flour

1/4 cup unsweetened cocoa powder, sifted

1 1/2 teaspoons salt

1 1/4 cups buttermilk

2 teaspoons baking soda

2 1/2 teaspoons white vinegar

Frosting: 

12 oz cream cheese, room temp

1 1/2 sticks butter, room temp

4 cups confectioners sugar

4 teaspoons bourbon (doesnt sound like a lot, but wow!)

Preheat the oven to 350 degrees. I used cupcake pans, but you can also grease three 9 inch cake pans and do it that way. 

To make the cake: In the bowl of an electric mixer, combine the oiil and granulated sugar and beat until well blended. Add the eggs, one at a time to combine. Turn the mixer to low and slowly add the red food coloring. In a separate large bowl, whisk together the flour, cocoa and salt. Beat one-third of the flour mixture into the egg mixture. Beat in half the buttermilk. Continue adding the mixtures alternately, ending with the flour mixture. Scrape down the bowl and beat just long enough to combine. In a small side dish, combine the baking soda and vinegar. With the mixer running, pour this into the batter. Bake for approximately 40 minutes for the cake, or it was about 20 minutes when I did them cupcake style.

The frosting:

In an electric mixer, combine the cream cheese and butter and beat until light and fluffy. At low speed, beat in the confectioners sugar, 1/2 cup at a time. Add the bourbon once all the sugar has been added. Refrigerate for 10 minutes if you'd like it thicker for icing.

Assemble your cake, layer by layer, or ice those cupcakes.

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Twice Baked Potatoes

Nom-nom! Who'd a' thunk that a baked potato without cheese would be so delicious!? We had these with a side of a meatloaf, that was a non-Paula recipe, and didn't turn out as well as I had hoped.

Recipe:

6 large potatoes

Vegetable oil, for coating

1 stick butter, cut into bits

2 cups sour cream

Salt and black pepper

1 teaspoon dried parsley flakes

Paprika

Preheat the oven to 350 degrees. Line a baking sheet with foil and prick the potatoes with a fork. Coat the potatoes with the vegetable oil and bake for 1 to 2 hours, until they are crisp on the outside and soft on the inside.

Drop the butter into a large bowl. Carefully, since the potatoes are very hot, spoon out the inside of thepotato and add it to the bowl. Using a masher, mash in the sour cream, salt and black pepper to taste. Stir in the parsley flakes, then scoop the mixture back into the skins. Sprinkle with paprika.

Pop back into the oven for about 20 minutes until they turn slightly brown on top.

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Apple Pie

It's been a while since I've knocked out another recipe, so I figured I would go big. This pie was definitely a task. It is not the prettiest I have accomplished, but it was really yum! Pie's are definitely a learning experience, but, they do say that imperfections just show that it is homemade!

Recipe:

3 tablespoons flour, plus extra for dusting

2 batches Paula's Flaky Piecrust Dough (or two prepared unbaked crusts)

6 apples, peeled, cored and thinly sliced

3/4 cup packed light brown sugar

2 teaspoons ground cinnamon

2 teaspoons grated nutmeg

2 teaspoons vanilla extract

1 teaspoon ground ginger

Pinch of salt

2 tablespoons cold butter, cut into small bits

Whole milk, for brushing

Cinnamon sugar, for sprinkling

Preheat the oven to 375 degrees and bake for about 20 minutes.

While the crust is cooking, prepare the filling. In a large bowl, combine the apples, brown sugar, flour, cinnamon, nutmeg, vanilla, ginger and salt. Use your hands to make sure those apples are well coated.

Take the crust out of the oven, but leave the oven on. Fill the crust with the apple mixture and dot it with the butter pieces. Cut the second, reserved dough, into strips and use it to make a lattice. Brush the lattice with the milk and sprinkle with cinnamon sugar. Bake for approximately 45 minutes. Let cool for 30 minutes before serving.

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Skillet Chicken and Sausage Jambalaya

Not the prettiest dish, but yum! My one critique is that my rice didn't seem to cook as quick, and I added a tad bit more chicken broth to help the process.

Recipe:

2 tablespoons vegetable oil

1 tablespoon butter

3/4 pound andouille sausage, cut into 1/4 in slices

1 large yellow onion, chopped

1 large green bell pepper, chopped

1 pound boneless, skinless chicken thighs, chopped

Salt and black pepper

1 clove garlic, chopped

1 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon celery seeds

2 bay leaves

3 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 1/2 cups long grain white rice

In a large skillet with lid, heat the oil and butter over medium-high heat. Add the sausage and cook until browned on both sides. Set aside in a bowl. Add the onion and pepper to skillet and cook until softens a bit.

Lightly sprinkle the chicken all over with salt and pepper. Add the chicken and garlic to the skillet. Cook until it loses raw color. Add the thyme, paprika, cayenne pepper, celery seeds, and bay leaves. Cook for a minute and then add the broth and tomatoes. Bring to a boil and taste for seasoning. Return the sausage to the pan with any accumulated juices and sprinkle in the rice, EVENLY!

Cover the pan, reduce heat to low, and cook until all the liquid has been absorbed and rice is tender, at least 15 minutes. Remove and discard bay leaves. Serve!

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Baked Egg Crisps

Over. Cooked. That's my fault! Oh well, its bound to happen from time to time. Aside from that, these were just okay. Not bad at all, but not nearly as good as the Ham N' Egg Cups that I made a few weeks back.

Recipe (for 1 ramekin):

1 slice bacon

1 slice bread, crust removed

Butter for bread

1 large egg (I used two, my ramekins are larger)

Salt and black pepper to taste

1/2 teaspoon parmesan cheese

Preheat the oven to 425 degrees.

In a skillet, cook the bacon until crisp. Meanwhile, spread one side of the bread with butter. Press the slice, butter side up into the ramekin. Bake until pale golden, about 8 minutes. Remove from the oven and reduce heat to 350 degrees.

Crack an egg into the ramekin and season with the salt and pepper to taste. Sprinkle the parmesan cheese on top and bake until the whites are set but the yolks are still runny (which I didn't accomplish), approximately 15-20 minutes. Serve topped with the crumbled up bacon.

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Savannah Crab Cakes and Southern-Style Green Beans with Bacon and Tomato

Savannah Crab Cakes with Southern-Style Green Beans with Bacon and Tomato

All around, delicious! Loved the crisp of the fresh green beans as well as the flavoring of the crab cakes. I wish I would have made mine slightly thinner, but I know that for next time.

Savannah Crab Cakes Recipe (thank goodness I don't have to type it all!):

Savannah Crab Cakes

Southern-Style Green Beans with Bacon and Tomato Recipe:

4 slices bacon

1 small yellow onion, finely chopped

1 pound green beans

2 medium tomatoes, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

In a large skillet, cook the bacon until crisp. Set the bacon on a paper towel-lined plate to drain.

Add the onion to the skillet and cook until very soft. Toss in the green beans, tomatoes, salt and black pepper. Reduce the heat to medium-low, cover, and cook, tossing occasionally, until the beans are very tender and tomatoes are falling apart, about 30 minutes. Serve with bacon crumbled all over the top.

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Fried Catfish and Catfish Po' Boys

The Fried Catfish was...well, fried catfish!

Recipe:
About 4 quarts peanut or vegetable oil
1 1/2 cups flour
1 1/2 cups cornmeal
1/2 teaspoon cayenne pepper
Catfish fillets
Paula Deens House Seasoning

Fill a pot with at about 3 inches of oil and heat until about 350 degrees on a fryer thermometer. I just used the flour drop tester...shhh!

In a wide, shallow bowl, combine the flour, cornmeal and cayenne. Sprinkle each side of the fillet with house seasoning, then toss in the dry mixture.
In batches, lower into the hot oil. Fry until golden, about 7-8 minutes.

I am not a big fried fish fan, so don't expect TOO much hype from me on this one. I will use Mark as a spokesman. He thought it was good, and tasty! We had ours with a nice serving of Zapps as well.

Recipe:

1/2 cup mayo

2 tablespoons chopped sweet pickles (my fave!)

1 1/2 teaspoons pickle juice

1/4 teaspoon Paula's House Seasoning

Dash of hot sauce

Baguettes (French bread)

Catfish Fillets (see other recipe just posted)

2 tomatoes

1 cup shredded iceberg lettuce

1 red onion, thinly sliced

Preheat the broiler.

In a small bowl, combine the first 5 ingredients.

Place the bread, open side up in the broiler until toasted, about a minute or so.

Spread the cut surface with homemade sauce, topped with the fish, tomato, lettuce and onion.

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Vidalia Onion Pie

The name of this recipe definitely threw me a curve ball. It honestly doesn't sound that good, BUT it surprised us. After reading all the directions, it began to sound more appetizing. I wouldn't change a thing about it. Although, it is a little bit sour creamy, so if you are not a fan, you may want to cut back on it.

Recipe:
1 1/2 cups Ritz crackers, crumbled
1 1/2 cup shredded cheddar cheese
7 tablespoons butter, melted
3 cups Vidalia onion, thinly sliced (approx 2 medium)
1 teaspoon salt, plus a pinch
Pinch of Paprika
3 tablespoons flour
2 large eggs
1 1/2 cups sour cream
1/2 cup whole milk

Preheat the oven to 350 degrees.

In a large bowl, combine the cracker crumbs, 1 cup of the cheddar and 4 tablespoons of the butter and mix until they form a moist, crumbly mixture. Press this into your pie pan to form a crust.

In another large bowl, whisk together the eggs and flour. Whisk in the sour cream, milk and the teaspoon of salt.

Pour the remaining butter into a large skillet and heat over medium-high. Add the onion and cook, tossing until very tender and golden. Season with the pinch of salt and paprika.

Pour the onions into your pie crust, then pour the sour cream mixture over the top of them. Add the last 1/2 cup of cheddar cheese to the top and then pop in the oven for 25-35 minutes. The pie will set and firm up, but may look almost like a custard. Enjoy!



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