Blueberry Cobbler

Oh. My. Goodness. That's all.

Recipe:

1 stick butter

1 cup sugar

3/4 cup self rising flour

Grated zest of 1 lemon

Pinch of salt

3/4 cup whole milk

2 cans (14 oz each) blueberry pie filling

Preheat oven to 350 degrees.

Put the butter in an 11x7 baking dish and place in the oven to melt. Tilt the pan and swirl the butter around to coat all sides.

In a medium bowl, whisk together the sugar, flour, lemon zest and salt. Whisk in the milk slowly, to prevent clumping. Pour the batter evenly over the melted butter in the baking dish, but do not stir. Spoon the pie filling evenly over the batter. The batter will rise to the top during baking.

Bake until the cobbler is lightly browned and firm to the touch, 40 to 50 minutes. Serve warm, or at room temperature.

98 down.

Low Country Boil and Jalapeno Hush Puppies

In the words of Mark, "this is the chicken fried steak of North Carolina." He said that was just as good, if not better than what he has tried. Not going to lie, we added the crab in addition to the recipe, it did not actually call for the crab. I really enjoyed it! Not too much spice, but just enough.

Low Country Boil Recipe

A little, "eh." A nice edition to the Low Country Boil, but I believe they were a bit overdone, by my part. They seemed like they could have used a little something extra, but were good with the overall meal.

Recipe:
Vegetable oil
1 cup yellow cornmeal
1 cup flour
1 tablespoon sugar
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1/4 cup finely chopped jalapeno pepper

In a deep pot, heat 3 inches of oil.

While the oil is heating, in a medium bowl, whisk together all of the dry ingredients. In a separate bowl, mix together the remaining 3 ingredients. Combine all together.

97 down.

Southern Eggs Benedict with Tasso Hollandaise

Another first: poached eggs! I have never done this, and it definitely took some concentration. A few of you may think that is funny, but I was determined to get it PERFECT. This is one of Mark's favorite breakfasts, actually, probably THE favorite. I would like to say I was quite successful. Although, this was definitely too much lemon. I would cut that at least in half, or even just 1 tablespoon. Ain't it purdy?

Recipe:

2 ounces tasso (or andouille sausage)

4 slices canadian bacon

1 stick butter, room temperature

3 large egg yolks

3 tablespoons fresh lemon juice

1/4 teaspoon salt

1 tablespoon distilled white vinegar

4 large eggs

2 english muffins, split and toasted

Preheat the oven to 350 degrees. Place the sliced canadian bacon and diced andouille sausage in a baking pan and cook about 10 minutes. If this finishes before rest of recipe, just turn oven off and leave inside to keep warm.

In a small saucepan, combine the butter, egg yolks, lemon juice and salt. Cook over low heat, stirring constantly until the sauce coats the back of a spoon, about 4 to 5 minutes. Turn off heat and continue whisking, sauce will keep cooking as long as its warm.

Fill a small, shallow saucepan with 2 inches water and the vinegar and bring to a simmer. Break one of the eggs into a small cup and slide the egg into the water, stirring the water very gently with a spoon. Repeat immediately with other eggs and cook until whites are firm, about 3 minutes. Remove the eggs with a slotted spoon and place on paper towel to drain.

Top each English muffin half with a slice of bacon, followed by one poached egg. Stir the sausage into the sauce and spoon over the tops of the eggs.

95 down.

Cajun Popcorn Royale

Well, my sweetcheeks (Mark) is working a bit late tonight, so the boys and I are making it "veg out" out night on the couch. Thunder in the distance, So You Think You Can Dance, and some yummy popcorn! This turned out great. Lately I have been a big popcorn fan. This was a good balance between cheese and spice. The boys agree.

Recipe:

2 tablespoons vegetable oil

1/3 cup popcorn kernels

2 tablespoons (1/4 stick) butter

1 teaspoon Cajun seasoning

1/3 cup grated Parmesan cheese

In a large skillet with lid, heat the oil over medium-high heat. Add 2 kernels and cover. Once they pop, pour in the rest, cover, and shake until the popping stops. Transfer to a bowl.

In a separate small bowl/cup, melt the butter and stir in seasoning. Toss into the popcorn, then toss in the parmesan.

94 down.

Down-Home Grits Pie

Wow, wow, wow! Maybe its the little, simple things that I enjoy. This was delicious! I have pretty much, mastered her pie crust recipe, but at the same time I have learned that my pie pan is somewhat larger than your average. I am going to have to start adjusting the recipes or buy an average pie pan. However, I took a picture of the crust in the pan, yet you can see that the crust toppled over after cutting the piece since the pie filling wasn't quite high enough. The crust is oober delicate and "melt in your mouth" at the same time though. This reminded me of the vanilla pie I made earlier this year, but better! Added a few strawberries at the end...

http://www.foodnetwork.com/recipes/paula-deen/grits-pie-recipe/index.html

93 down.

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.


92 down.

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.

90 down.