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.

Shrimp Jambalaya Recipe

This jambalaya recipe is a great comfort food meal. It contains some unusual ingredients but they really add to the complexity of the southern flavor.  Make it hotter by increasing the amount of the hot pepper flakes. Serve with rice and don't forget to put the hot sauce on the table.

Ingredients

1/2 cup dried apricots, diced

1/3 cup brandy

1 Tablespoon fresh lemon juice

1 Tablespoon soy sauce

3 teaspoons cornstarch

1/4 teaspoon red pepper flakes

1/2 cup water

3 Tablespoons unsalted butter

1 Tablespoon canola oil

1 cup scallions, both white and green parts, sliced

1 clove garlic, minced

1 large green bell pepper, cut into strips

1 large red bell pepper, cut into strips

3/4 cup ham, 1/4" thick, cut in 3" inch strips

1 lb fresh shrimp, peeled and deveined

1 Tablespoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon dried basil

1/8 teaspoon white pepper

pinch of dried thyme

1/3 cup pimento, diced

1/4 cup silvered almonds, toasted slightly

Southern Cooking Instructions

Place the apricots in a small bowl.  Pour in the brandy.  Set aside and allow to sit at least 15 minutes.

In a separate bowl, combine the lemon juice, soy, cornstarch, red pepper flakes and water.
Stir with a fork to combine well, set aside.

In a large skillet, heat the oil along with the butter on medium high heat.
Add the garlic and stir for about 30 seconds. Add the scallions and stir for a minute or two.
Add both peppers strips and the ham.  Cook about 5 minutes more, stirring occasionally.
Add the shrimp, continue stirring. Cook 3-4 more minutes, until the shrimp turns pink.
Add the cornstarch mixture to the pan, stir carefully.
The jambalaya should start to thicken.
Add the spices and the pimento. Stir to combine well.
Cook another few minutes.  Add more water if too thick.
Top with the almonds when ready to serve.

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.

Cool before serving.

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

Nothing beats the classic bacon, lettuce and tomato sandwich for a southern summer lunch recipe. When the tomatoes are summer fresh, you can't beat the taste.  Switch to a peppered bacon or maybe try one of the local bacon varieties made in your area.


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.