Wednesday, November 29, 2017
I love simple and Southern food. And today I am sharing a truly Southern and truly fantastic recipe: boiled cabbage. To many, it is the perfect cheap eat! If you cook it the way I do, it is NEVER bitter...only delicious.
Yes, cabbage is cheap but I never really liked it that is UNTIL I figured out a way to make it that makes the cabbage so flavorful and delicious. Now, I make it once a week and everyone in the family, including Ronny (my autistic son) eats it. I say this is "boiled" cabbage but in truth, it barely comes to a boil and then you simmer it. So technically it should be called Southern Simmered Cabbage but it just doesn't have the same ring to it. When done this way, your house doesn't get that harsh "cabbage" cooking smell either so it is a win-win situation. Follow my directions and get the most flavorful, tender tasting cabbage you have ever eaten!
Southern Boiled Cabbage
1 head of cabbage
2 c. chicken broth
2 T. butter
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Cut the cabbage into quarters and remove the hard stem. Now, slice each quarter in half and then in half again. In a large pot, add your butter, olive oil, salt, pepper, and cabbage. Add in the chicken broth and toss the cabbage. By looking at it, it really does not look like enough liquid but trust me, it is okay and it will turn out.
Bring the pot to a quick boil over medium-high heat and then cover the pot and reduce the heat to medium-low and simmer it for about 14 minutes, stirring occasionally. The cabbage should be tender but not soggy. Do not overcook it.
Makes a wonderful side dish to about any meal. We like it served along with Pulled Pork or Homemade Meatloaf.
Tuesday, November 28, 2017
This is my recipe for Old Fashioned Beef Stew. I have nurtured and tweaked this recipe over the past 30 years and have it perfected. It is hearty and delicious. Mmmmm. A true classic. Nothing is more inviting!
This makes a HUGE pot of stew. You can divide the recipe in half if you don't need as much. We like to make a big pot and eat it over the course of a few days.
Old-Fashioned Beef Stew
2 lbs. ground beef
8 lg. potatoes, diced
2 cans corn, drained
2 cans peas, drained
2 cans green beans, drained
2 cans tomato sauce
2 cans tomatoes, do NOT drain
1 can carrots, drained
1 sm. can tomato paste
1 box beef broth
2 beef bouillon
3 c. water
2 T. chopped onions
1 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
In a large pot, brown your ground beef with the chopped onions.
Parboil your potatoes. Parboiling is just partially cooking your potatoes. To parboil them, just peel the potatoes and dice them into bite-sized chunks. Fill a pot with water and add the potatoes. Bring them to a light boil. Boil the chunks for 8 minutes. After 8 minutes, turn off the heat and remove the potatoes from the pot and add them in with the cooked hamburger meat.
The next part is easy. Put all of the rest of the ingredients into the pot, stir and turn on the heat to medium-high.
Cook for 45 minutes, stirring occasionally. Serve. I like mine with homemade skillet corn bread.
Monday, November 27, 2017
In a recent post, I taught you how to freeze hamburger patties for future use. Besides just making hamburgers, I also use the frozen patties to make Salisbury Steak. It is a super easy meal to prepare and tastes delicious. It is one of Bub's favorite meals. In fact, no matter where we go out to eat, if they have Salisbury steak on the menu, he is going to order it. He raved on and on about how good these were and swore that they were the BEST Salisbury steaks he has EVER eaten.
1 1/2 cans of milk (use the empty cream of mushroom soup can)
2 sm. cans cream of mushroom soup
1 beef bouillon
Salt & pepper to taste
1 tsp. Worcestershire sauce
1 tsp. dehydrated chopped onion
Place a large skillet on the stove. Sear the frozen burgers on each side. You do not need to thaw the patties first. Sear them while they are still frozen. Also, you are not cooking them all the way through. You are just searing each side. Once seared, remove and place on a plate and set aside.
Whisk together the soups, milk, Worcestershire sauce, bouillon cube, salt, pepper and onions. Whisk it as you cook it and bring it to a boil, then turn the heat to low and simmer it for about 5 minutes.
Now, take the seared patties and put them into the gravy. Cover the pan with a lid and simmer on low for 20 minutes. Remove from the heat and serve.
These are great served over rice or mashed potatoes.
Saturday, November 18, 2017
This is a super easy cake to make and when it is done, it tastes like a giant honey bun. It is super moist and swirled with cinnamon and sugar. Everyone who has tasted it tells me how much they love it. It never fails to please.
For the cake:
For the icing:
- 2 c. powdered sugar
- 1/3 c. milk
- 1 tsp. vanilla
Preheat your oven to 325 degrees. Spray a 9"x13" cake pan with cooking spray and set aside.
Mix together the cake mix, sour cream and oil. Set aside. In another bowl, mix together the brown sugar and cinnamon. Stir well and set aside.
Pour half the cake batter into the cake pan. Take half of the brown mixture and cover the batter with it. Pour in the rest of the cake batter and sprinkle on the rest of the brown sugar mixture. Use a butter knife to swirl the batter around. Bake for 47 minutes or until an inserted toothpick comes out clean.
As the cake bakes, prepare the icing by mixing all the ingredients together. As soon as the cake is removed from the oven, pour the icing on top.
If you liked this cake, be sure to try out some of my other great and easy-to-make desserts such as: Cherry Dump Cake; Crock-Pot Apple Dump Cake or my fabulous Pumpkin Dump Cake!
Thursday, November 9, 2017
Whenever the air turns crisp and cool, I know it is time for me to start making this cool weather favorite. Not only does it taste delicious but it also fills your home with fragrance that is better than any scented candle or oil. It is perfect for parties and upcoming holidays.
Spiced Cranberry Apple Cider
64 oz. bottle of cranberry juice
64 oz. bottle of apple juice (or apple cider)
25 whole cloves
5 cinnamon sticks
Turn your crock pot onto low. Pour in the cranberry juice and the apple juice.
Slice your fruit into about 1/4" slices. Place the fruit slices into the crock pot.
Pour in the cloves. You can stick them into your fruit first but I don't. They are easy enough to skim out later so I just add them in directly.
Give the contents a quick stir and place the lid on the crock pot. Allow it to simmer all day. It is ready to drink after 8 hours on low or 2 hours on high. I personally think it tastes better after simmering all day. Enjoy!
Wednesday, November 8, 2017
These are the most tender, fall-of-off-the-bone ribs you will EVER taste. They are so easy to make also. Any kind of ribs work but I prefer to use country style ribs but baby back ribs will work too. These turn out absolutely fantastic and the recipe and how-to is basically fool-proof.
Cooking Ribs in the Crock Pot
7-8 lbs. pork ribs
32 oz. Barbecue Sauce
Salt & pepper
Preheat your oven to 400 degrees. Get a large cookie sheet and lay out a piece of foil onto the cookie sheet to prepare your ribs.
Sprinkle the ribs on one side with salt and pepper. Then take the brown sugar, garlic powder and onion powder and press some into each rib. Be sure to rub the spices and brown sugar into the ribs to coat them thoroughly. Turn the ribs over and repeat the process.
Place the ribs in the oven and cook for 15 minutes. Flip the ribs over and cook for another 15 minutes. As they cook, turn your crock pot onto high and let it heat up.
Once the time has elapsed on the timing of the ribs, place the ribs into the crock pot. Gently pour in 1/2 cup of water. Pour barbecue sauce (I use homemade) on over the ribs. Be sure to cover them all. Place the lid on the crock pot and cook the ribs for 4 hours. You can also cook them on low for 8 hours. Either way, they turn out delicious.
These ribs are great when served along some Baked Beans, Homemade potato salad and a glass of Southern Style Sun Iced Tea. Yum!
Thursday, November 2, 2017
I make several different flavors of "fluff" but this just might be the most decadent of them all. My hubby and boys totally love it; so much so, that I have to make a double batch each time just to keep them happy.
Rocky Road Fluff
1 1/2 c. miniature marshmallows
1 c. milk
1 c. chocolate chips
3/4 c. chopped nuts (pecans or walnuts)
3.9 oz. pkg. instant chocolate pudding mix
Whisk together the pudding and the milk in a large bowl. Stir until it begins to thicken (should take less than a minute or so).
Fold in the Cool whip; as you can see, using a generic brand is okay. It still turns out yummy.
Now fold in the marshmallows, nuts, and chocolate chips. Refrigerate for about an hour and then enjoy.
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