Showing posts with label Southern Home Cooking Recipes. Show all posts
Showing posts with label Southern Home Cooking Recipes. Show all posts
Eggplant Parmesan Recipe
If you love eggplant, this is one of those eggplant recipes you will have to try. We especially like the short cut by baking the eggplant slices instead of pan frying them, batch, after batch, after batch....
Healthy dinner recipes always start with something fresh from the market. Southerners love their vegetables, the more, the merrier! And summer eggplants are just plain beautiful when they are in season. Even if you do not like eggplant, this recipe may be the one that converts you.
Good Southern Ingredients
2 Tablespoons all purpose flour
1 large or 2 medium eggplant, about 1-1/2 lbs
1 egg, well beaten
2 Tablespoons 2% milk
2/3 cup bread crumbs, plain or Italian style
vegetable cooking spray
Marinara sauce, about 1 quart
1 cup mozzarella cheese, shredded
2 Tablespoons Parmesan cheese
Good Southern Cooking Instructions
Preheat the oven to 400 degrees.
Warm the marinara sauce on the stove or microwave is fine.
Spray two baking sheets and a 9 x 12 baking dish with the vegetable spray.
Put the flour into a large ziplock plastic bag. Set aside.
Beat the egg in a shallow bowl, set aside
Place the breadcrumbs also in a shallow bowl. Set aside.
Peel the eggplant with a vegetable peeler or small knife.
Then slice into 1/2" slices.
The first step is to coat each slice with flour. Place several slices in the plastic bag and shake to coat.
Then dip each slice in the egg, coating both sides.
Then press each slice into the breadcrumbs, also both sides.
Place the slices in a single layer on the baking sheets.
Continue until all the slices are coated.
Bake for 10-12 minutes, turning once, until the slices are ever so slightly browned.
To assemble, place half of the eggplant slices in the bottom of the baking dish, overlapping the slices.
Pour half of the marinara sauce over the slices.
Then sprinkle with half of the mozzarella cheese.
Add another layer of eggplant slices, then more tomato sauce and the rest of the mozzarella.
Sprinkle with the Parmesan cheese.
Bake uncovered for 10-12 minutes or until all the cheese has melted.
Allow to sit a few minutes before serving.
Poppy Seed Cake Recipe
Ingredients
1 cup of butter, softened
1 1/2 cups granulated white sugar
1 12-1/2 oz can of Solo poppy seed filling
4 large eggs, yolks and whites separated
1 teaspoon pure vanilla extract
1 cup sour cream
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
confectioners sugar for dusting
Southern Cooking Instructions
Preheat the oven to 350 degrees.
Butter a bundt pan and dust with flour.
In a large bowl, cream the butter with the sugar until light and fluffy, using an electric mixer.
Add the can of poppy seed and mix until well incorporated.
Beat in the egg yolks, one at a time. Mixing well after each yolk.
Add the vanilla and sour cream. Stir just until combined.
Sift together the flour, baking soda and salt.
Gradually add to the batter until well mixed.
In a separate bowl with clean beaters, beat the egg whites until they form stiff peaks.
Fold these into the batter until you can no longer see any egg whites.
Carefully spoon the batter into the prepared baking pan.
Bake in the center of the oven for 1 hour to 1 hour 15 minutes.
It is done when a cake tester, inserted in the center part, comes out clean.
When removed from the oven, place it on a wire rack and allow to cool for 10 minutes.
The cake must still be warm to release itself from the pan.
Place a plate on top of the cake, and flip it upside down, using oven mitts.
It may not release immediately, allow to cool a bit more if not separating.
Once it has dropped, flip the cake once more onto wire rack.
It should now be right side up. Allow to cool completely before serving.
Southern Cornbread Cake Recipe
The funny thing about this cake recipe is that there is absolutely no cornbread in it. It doesn't make much sense, but the French never heard of French toast. Go figure. We first found this cake in the office cafeteria. It was always a big hit and created a buzz whenever it appeared on the food line. You will love this Southern favorite that is also high is protein.
Ingredients
1 cup of granulated sugar
1 cup of light brown sugar
4 eggs, beaten
1 cup canola oil
1 1/2 cups self-rising flour
1 teaspoon pure vanilla extract
2 cups pecans, chopped very fine
whipping cream
Southern Cooking Instructions
Preheat oven to 350 degrees.
Lightly grease and flour a 9 x 13 baking dish.
In a medium bowl, combine both sugars, eggs and oil until smooth.
Stir in the flour and vanilla until well combined.
Fold in the pecans until evenly mixed.
Spoon into the prepared baking pan and spread to all sides.
Tamp the pan on the counter to remove any bubbles in the batter.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool on a baking rack.
Serve with a dollop of whipping cream on each serving.
Baked Winter Squash with Sausage Recipe
Ingredients
1 whole winter squash
1 lb reduced fat breakfast bulk sausage, medium heat
Southern Cooking Instructions
Preheat the oven to 350 degrees.
Cut the squash in half and scrape out the seeds with a spoon.
Fill the center with the sausage by spoonfuls.
Bake for an hour.
If there is any excess fat after baking, just sop it up with a paper towel.
Cucumbers with Sour Cream Recipe
This is always a refreshing side to any meal. It is so simple, use southern or locally grown cucumbers if you have access to them. Serve with barbeque chicken to complement it's tangy sauce.Ingredients
2 cucumbers
1/2 cup reduced fat sour cream
2 Tablespoons red wine vinegar
1/3 cup onions, finely sliced
1 teaspoon chives or parsley, finely chopped
freshly ground black pepper
Southern Cooking Instructions
Peel the cucumbers and slice thinly.
In a medium bowl, combine the sour cream with the vinegar.
Whisk until well blended.
Add the onions and cucumber slices, toss carefully.
Refrigerate 1-2 hours.
Before serving, top with chives and a few grinds of black pepper.
Fruit Dessert Recipe
Make it simple. Make it easy. Make it fruit! Eating whatever is in season is a Southern tradition. When melons are at their peak they make the refreshing dessert for a summer meal.
Ingredients
1 half cantaloupe melon, sliced in wedges
1 quarter of a honey dew melon, sliced in wedges
1 cup of grapes, each sliced in half
Southern Cooking Instructions
Chill your serving plates ahead of time.
Cut the wedges in bite size chunks.
Arrange the fruit on each plate. Top with mint if you have some.
Upside Down Fig Cake Recipe
We are not sure why this one is not more popular. When figs are available, this will become one more reason to look forward to them. The fig season is so short, but it is so wonderful to eat the local southern produce as it arrives in the markets. If you can locate honey from your area, it is even better.
Ingredients
10-12 fresh figs, depending on their size
1/2 cup honey
1 9-oz box Jiffy Golden Yellow cake mix
1 whole egg
1/2 cup cold water
cooking spray
Southern Cooking Instructions
Gently wash and dry the figs. Use only those that are soft and ripe.
Trim any hard stem portion from the top if necessary.
Slice each fig in half lengthwise and place in a small bowl.
Drizzle the honey over the fig halves. Toss very tenderly.
Preheat your oven to 350 degrees.
Spray a 9 inch baking dish with cooking spray.
Arrange the figs, face down in the dish. Filling the bottom completely.
Scrape any residual honey from the bowl on top of the figs.
In a medium bowl, place the cake mix, egg and water.
Mix by hand for about 30 seconds to moisten the batter.
With a electric mixer, continue beating for 3 minutes until light and fluffy. Best to use a timer here.
Pour the batter over the figs.
To remove any air bubbles from the batter, lift the dish from your counter a few inches and drop it flat on the counter, slamming the dish will make the bubbles rise to the top of the batter and burst.
Place in the center rack of the oven and bake 20-25 minutes.
Test with a toothpick placed in the center of the cake, there should be no moist batter on it.
Allow to cool on a rack for about 10 minutes.
The cake may fall apart if you try to flip while too warm. If you allow the honey to cool too much, the figs will not release from the pan.
Run a knife along the edge of the dish to loosen the cake.
Place your serving plate, face down on the baking dish.
Keep your oven mitts on, holding both plates together, grab the edges, making sure your thumbs are on the top plate.
Say a small prayer and flip the plates in one motion towards yourself.
The cake and the figs should release onto your serving plate.
If a few stubborn figs remain in the baking dish, carefully place on the cake while everything is still warm.
You can do some decent patching while the honey is pliable.
Cottage Cheese with Mango Recipe
You probably grew up with cottage cheese and canned peaches on the southern lunch menu. It is a favorite, but now it is time to upgrade. The many nutrients in fresh mangos will bump up this lunch staple a few notches. Once you try it, you won't go back.
Ingredients
Small curd cottage cheese
1 fresh mango
Southern Cooking Instructions
To cut the mango, there is a slight trick handling it.
Think of the fruit as having three sections: two flesh side sections and one center pit section.
The pit is large and somewhat flattened in shape. It is not round.
Stand the mango up with the large end on your cutting board.
You are trying to follow the edge of the large flattened pit that is in the center.
Position your knife so you are parallel to one of the flat sides of the pit.
Place your knife at the top of the fruit and gently move down the length of it with a sawing motion.
This will be similar to filleting a fish.
Continue down the side to release your first section of flesh.
Place the knife at the top on the other side and do the same motion.
You should now have your two fruit sections and the pit section. Toss the pit section.
Pick up one section and run your knife all around the edge near the skin without piercing it.
Next run your knife across the flesh and again lengthwise to create cubes, also being careful not to pierce the skin.
Now take the section and turn it " inside out " to release the cubes, use your knife for any stubborn chunks.
Repeat with the other section.
Place your cottage cheese on a plate.
Top with the mango cubes.
Basic BLT Sandwich Recipe
Ingredients
2 slices of whole wheat bread
1-2 lettuce leaves
1 large slice of fresh tomato
3-4 slices of bacon
1 Tablespoon mayonanise
Southern Cooking Instructions
Place the bacon strips in a cold frying pan and cook over medium heat, uncovered.
Turning the bacon frequently, fry until bacon is crisp and thoroughly cooked.
Place on paper towels to drain.
Toast the bread and spread with the mayonnaise.
Assemble the sandwich: toast, lettuce, tomato, bacon, and top with the other slice of toast.
Green Beans with Fresh Herbs Recipe
The addition of fresh mint along with some fresh basil really liven up plain green beans. This old southern recipe can be served warm or cold.
Ingredients
2 lbs green beans, ends trimmed
1 clove garlic, minced
1/2 red sweet bell pepper, cut into strips and in half again
1/3 cup fresh mint, coarsely chopped
1/2 cup fresh basil, coarsley chopped
2 Tablespoons extra virgin olive oil
1/2 teaspoon salt
Healthy Cooking Instructions
Place the beans in a saucepan with a cup of water. Bring to a boil.
Reduce the heat, keeping a slow boil. Cover and continue cooking for 6 minutes.
Add the garlic to the beans and cook one more minute.
Drain in a colander.
While the beans are cooking, place the peppers, mint and basil in a medium bowl.
Add the olive oil and salt to the bowl and toss to coat well.
While the beans are still warm, add to the bowl and toss again.
Yellow Squash with Tomatoes Recipe
When the summer brings fresh produce from the garden, we are always looking for good southern recipes that are quick and easy to make. This one tastes best when the ingredients are straight from the garden.Ingredients
1 Tablespoon olive oil
1 Tablespoon minced garlic
2 cups of yellow squash, sliced
1 1/2 cups fresh tomatoes, peeled and cut into chunks, careful to save any juices
1 Tablespoon fresh oregano, coarsely chopped
1 Tablespoon fresh basil, cut into fine strips
salt and pepper if needed
Southern Cooking Instructions
Heat oil in saucepan over medium heat.
Add garlic and saute for about 1 minute. Do not allow to brown.
Add the squash, tomatoes, and oregano.
Stir to combine well, increase to medium high heat.
When the tomatoes come to a boil, reduce to medium low heat.
Cover and allow to simmer 30-40 minutes. Stirring occasionally.
Taste prior to adding salt or pepper. If the veggies are really fresh, you may not need to add any.
Baked Beans Recipe
A great source of fiber, this nutritious recipe is easy to take to a barbeque.
Ingredients
2 1-lb cans of kidney beans, rinsed and drained
1 1-lb can of butter beans, rinsed and drained
1 1-lb can of lima beans, rinsed and drained
1 2-lb can of pork and beans, do not drain
3/4 cup of brown sugar
1 teaspoon of garlic powder or garlic salt
1 teaspoon of dry mustard
8 slices of peppered bacon
4 large yellow onions, sliced in rings
1/2 cup of white vinegar
Southern Cooking Instructions
Fry bacon until crisp in a large pan, remove and set aside.
Add the onion rings to the bacon grease and saute until soft.
Add the brown sugar, garlic, mustard and vinegar.
Cover and simmer about 20 minutes.
Preheat the oven to 350 degrees.
Place all the beans in a 3 quart casserole.
Pour the onion mixture over the beans.
Crumble the bacon over the top.
Bake for 1/2 hour covered and then an additional 1/2 hour uncovered.
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