Saturday, May 21, 2022

Cast Iron Skillet Southern Fried Potatoes

   


     Southern fried potatoes are my family’s favorite side dish.  I have loved it ever since I was a little girl.  They are easy to make and taste so darned delicious.  Golden fried yummy goodness that goes with about anything. 

 


 

Place the oil, butter and Italian seasoning into a well seasoned 10”-12” cast iron skillet.  Turn the heat onto medium-high and allow the butter to melt.  Once the butter is melted, add in the potatoes and onions into a single layer.  Allow the potatoes to cook for about 10 minutes with a lid.  If you do not have a lid, it is okay.  I just think they cook better and taste better if you cover them while they cook.  Do not stir the potatoes.  Just let them be.  Remove the lid, flip the potatoes and cook them a bit longer, this time without the lid. Once they are golden brown, use a spatula to remove the potatoes and place them on a paper towel lined plate.  Season them right away with the salt and pepper. 

 


     Serve these Southern fried potatoes with other Southern country dishes such as: Brisket, Chicken Fried Chicken, or with Fall-off-the-bone ribs

 


      If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post! Also, please leave me a comment and let me know you were here!  I love to hear from my readers. 

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Wednesday, May 18, 2022

Homemade Southern Fried Okra Recipe

    Southern fried okra is a crunchy, delicious, addicting southern staple.  It is the perfect side dish to any meal. The recipe is simple and can be thrown together and on the table within 30 minutes.  The okra turns out crunchy on the outside and soft (not slimy) on the inside.  Perfection!

 

 

  • 1 lb. fresh okra pods (or 1 lb. frozen)
  • 1 c. buttermilk
  • 1 c. fine, yellow cornmeal
  • ½ c. all-purpose flour
  • 2 tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. paprika
  • ½ tsp. salt
  • ½ tsp. pepper
  • Canola oil, for frying (or any neutral oil of your choosing)

Rinse the okra pods under cool water and pat dry. Slice into about ½” thick pieces.  If using frozen okra, allow okra to thaw before using.  Place the buttermilk into a shallow bowl or baggie that has a good seal. In another shallow bowl, or baggie, whisk together the cornmeal, flour, garlic powder, onion powder, paprika, salt and pepper.  Then dip the okra into the buttermilk and then coat each one with the cornmeal mixture.  If using baggies just seal and shake.

Fill a deep skillet with 1” of oil and heat it to about 375 degrees.  Fry the okra a few pieces at a time for about 1 ½-2 minutes per side or until they are golden brown.  Drain onto a paper towel lined plate and sprinkle on some additional salt and pepper.  Repeat until all the okra is cooked.  Serve and enjoy.  So good and it’s hard to resist eating them as they come out of the skillet.

A serving is about ¾ of a cup and each serving has about 20 carbs.

Tastes great on their own or try dipping them in ranch dressing.  Yum.

 

Southern Fried Okra makes a great side dish to a meal of chicken fried chicken, homemade mashed potatoes, homemade biscuits and a glass of homemade peach iced tea.  

 





  If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post! Also, please leave me a comment and let me know you were here!  I love to hear from my readers.

 

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Tuesday, May 17, 2022

Easy Grated Carrot Salad Recipe with Raisins

    This carrot salad recipe is a family favorite that is quick and easy to make and adds a nice touch of color, crunch, and acid to any meal.  

 


 

·        1 lb. carrots, peeled and grated

·        ½  c. raisins (can use golden raisins or dried cranberries if desired)

·        ¼ c. orange juice

·        ¼ c. olive oil or canola oil

·        ¼ c. cheese of your choice, optional

·        1 T. dried parsley

·        ½ tsp. oregano

·        ½ tsp. cumin

·        ¼ tsp. salt

·        ¼ tsp. pepper

 

Place all the ingredients together in a large salad (or serving) bowl.  Toss to coat the ingredients.  Place in the refrigerator until ready to serve.  It actually tastes better if you refrigerate for at least 2-3 hours to give the flavors a chance to develop. 

Serves 6-8.

     Be sure to try my other great salad recipes including: Classic Pea Salad, Colorful Mexican Street Corn Salad, Classic Grape Salad, and my Creamy Cauliflower Salad

 



      If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post! Also, please leave me a comment and let me know you were here!  I love to hear from my readers.

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Cast Iron Skillet Southern Fried Potatoes

           S outhern fried potatoes are my family’s favorite side dish.   I have loved it ever since I was a little girl.   They are easy ...