Category Archives: Southern Recipes

Southern Kitchen – Georgia Peach Honey Preserves

breakfast

As we’ve noted before, ’tis the season for the farmer’s market.  It just feels right to get up Saturday morning and go buy fresh fruits and veggies from real people.  Problem is, sometimes I get carried away and buy a bit too much.  The tomatoes/peaches/cucumbers/etc are just too good to pass up when in season, and there’s only twenty one meals in a week.  The question naturally presents itself…..What am I gonna do with the twenty {insert produce here} I just came home with?   Answer- Invite a bunch of Hungry Southerner’s over to your house for a party…….or…..do a bit of canning, pickling, and preserving.

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Yankee Challenge: Chicken & Dumplings

recipe

I have been searching through my grandmother’s recipes,  look for some family heirlooms.  It just so happens our friend Ashley over at  Ice Milk Aprons has us looking for something special (Project: Preserve The Blog).  During my search, not only did I discovered my Great Grandfather’s Cafe Chicken & Dumpling recipe but also this month’s Yankee Challenge. It’s time to pass down a soulful family Southern dish to our favorite Yankee cook.

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Southern Kitchen – Watermelon Spring Salad

salad

Though Spring seems like a distant memory, the heat has caused me to seek out something light and fresh from the Southern garden.  I’ve managed to find some really great watermelons this season and I was inspired by a delicious dinner to make a cool summer salad.  I’m new to this whole salad game, since I’m the carnivore of the group, but the fresh, cool flavor of the watermelon and the zip of red onion was too good to pass up. I give you my Southern fresh Watermelon Spring Salad to take the edge off this heat.

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Southern Culture – The MoonPie

moonpie

There is a Mardi Gras tradition that you won’t find in New Orleans.  All along parade routes from Mobile,AL to Pass Christian, MS you’ll find krewes of revelers, riding floats, throwing beads and trinkets along with some delicious Southern sweets.  Of course I’m referring to the ubiquitous MoonPie.  A unique Southern food that has been enjoyed for a century, still made where it all began right here in the South.  Here’s a look at this wonderful, bite sized, sweet.

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Southern Kitchen – Buttermilk Pound Cake vs The Original

cake

As a stress cooker, I did my fair share of baking in college.  Most of my friends knew that an all night study session would inevitably be followed by an afternoon of baking stuff I couldn’t possibly eat, so they’d drop by after class got out to enjoy the spoils.  Most of the time I’d make some cookies, but after a really bad test, I needed cake.  Pound Cake, that is.  So easy, and so good.  Southern food made simple.

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Southern Kitchen – Bacon Lettuce Tomato & Onion Ring Sandwich

BLT

It’s finally tomato season in the South.  The farmers markets are bursting with the colors of every heirloom tomato imaginable and your home garden is probably over flowing with tomatoes of all sorts.  There is nothing like the season’s first BLT, the second BLT and third, until you’re  still looking at a pile of tomatoes and suddenly not so interested in another boring BLT.  Don’t get me wrong, there is nothing like a garden picked BLT where the star is some unknown heirloom exploding with its sweet acidic glory, but what if I could add some texture?  I give you my Southern food twist on the classic BLT – the “BLORT” Bacon Lettuce Onion Ring & Tomato Sandwich.

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Southern Kitchen – Pralines vs Pralines

pralines

One of the easiest ways to travel (through space and/or time) is through food.  The tie between memory and taste is one of the most wonderful things about eating.  Because we reminisce about our grandmother’s cooking or we miss certain dishes associated with our travels, we try to re-live those experiences in our kitchen. This was likely the reason that the French colonials living in New Orleans created the pecan praline.  Longing for the almond and sugar treat known as a prasline back in their homeland, yet lacking the skills or ingredients to truly produce it, they ended up creating a distinctly American treat (less healthy, bigger portion, diabetes inducing…..) now associated with the city of New Orleans.

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