Sunday, August 26, 2012

Simple Southern Peach Cobbler

Nothin' ends a good Southern dinner better than hot peach cobbler topped with ice cream. Being the simple cook that I am, I enjoy making this simple cobbler...sure beats doing it from scratch. This recipe can be easily modified by changing the fruit.

  • 1/2 cup butter
  • 1 cup sugar
  • 3/4 cup self-rising flour
  • 3/4 cup milk
  • 1 (29 oz.) can sliced peaches in light syrup
  1. Preheat oven to 350 degrees.
  2. Slice butter and place in deep 2-quart baking dish.
  3. Put baking dish in oven to melt butter.
  4. Mix sugar and flour together; then slowly stir in milk until all milk has been added.
  5. Gently pour sugar/flour/milk batter over melted butter.
  6. Carefully spoon peaches and syrup over batter.
  7. Bake in preheated oven 35-45 minutes until crust is puffed and golden.

Fried Pickles

There's nothin' like Southern fried pickles for an appetizer before a good home-cooked Southern dinner! Here is a simple, yet tasty recipe for fried pickles.

  • dill pickles
  • 1 cup flour
  • 1 envelope dry Hidden Valley Ranch Dressing mix
  • oil for frying (I prefer peanut oil.)
  • bottle of Hidden Valley Ranch Dressing for dipping sauce
  1. Heat oil on medium heat until it reaches 350 degrees. (I use an electric skillet, but I am sure a fryer/Fry Daddy would be fine.)
  2. Drain pickles.
  3. Mix flour & dry dressing mix in 1 gallon Ziploc bag.
  4. Shake several pickles in flour mixture until well coated.
  5. Drop coated pickles into hot oil. Try not to clump them together.
  6. Pickles are done when they float to top of oil.
  7. Drain on several paper towels before serving with ranch dipping sauce.

Pimento Cheese

This is my favorite pimento cheese spread because it has a little kick to it! Actually, it is Paula Deen's son's recipe (Bobby). I serve it as an appetizer with crackers...especially when I serve a Southern meal. Bill and I also enjoy pimento cheese sandwiches at work. I usually double this recipe....YUMMY!

  • 1 (3-ounce) package cream cheese, room temperature
  • 1 cup grated sharp cheddar
  • 1 cup grated Monterey Jack
  • 1/2 cup mayonnaise
  • 1/2 teaspoon House Seasoning, recipe follows
  • 2 to 3 tablespoons pimentos, smashed
  • 1 teaspoon grated onion
  • Cracked black pepper
  1. Using an electric mixer, beat cream cheese until smooth and fluffy.
  2. Add all of the remaining ingredients and beat until well blended.
House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Friday, August 10, 2012

Chicken Piccata

This recipe is good delicious and so hard easy to make. Everyone will think you are a gourmet cook...even if you're not.
  • 1 1/2 pounds boneless chicken breasts (I like to use five 5 oz. chicken breasts from Sam's Club because they are the perfect serving size already. They can be found in the freezer section.)
  • 2 tablespoons grated parmesan
  • 1/3 cup flour
  • salt & pepper to taste
  • 4 tablespoons olive oil
  • 5 tablespoons butter
  • 1 teaspoon minced garlic
  • 2 cups chicken stock
  • 3/4 cup lemon juice
  • dash red pepper flakes (optional)
  • 1/2 cup brined capers
  • 1/4 cup fresh chopped parsley (optional)
  • cooked angel hair pasta
  1. If using the 5 oz. chicken breasts......put them between two pieces of plastic wrap and pound with a meat hammer to 1/4 inch thickness.
  2. If using regular size chicken breasts......cut them horizontally, butterflying them open. Cut in half if chicken breast are still too large, and then put them between two pieces of plastic wrap and pound with a meat hammer to 1/4 inch thickness.
  3. Mix together grated parmesan, flour, salt & pepper.
  4. Rinse chicken pieces in water.
  5. Dredge rinsed chicken pieces thoroughly in flour mixture until completely coated.
  6. Heat olive oil and 2 tablespoons of butter in large skillet on medium high heat.
  7. Add half the chicken pieces. Do not crowd the pan.
  8. Brown well, approximately 3 minutes per side.
  9. Remove chicken from frying pan and cook the remaining chicken breasts.
  10. Place cooked chicken in dish covered with foil in warm oven while preparing the sauce.
  11. Add chicken stock, lemon juice and capers to the pan.
  12. Use a spatula to scrape up the brown bits.
  13. Reduce the sauce by half.
  14. Whisk in the remaining 3 tablespoons of butter.
  15. Serve chicken atop cooked angel hair pasta.
  16. Pour sauce over chicken.
  17. Sprinkle with parsley if desired.

Wednesday, August 8, 2012

Chili's Margarita Grilled Chicken

  1. Marinate chicken breasts in margarita mix for two hours. (I've been known to put frozen chicken breasts and marinade in a ziplock bag and put it in the refrigerator while at work ~ works fine for me! :o)
  2. When ready to grill, pepper each side of chicken breast, and grill or cook in skillet that has been sprayed with Pam.
  3. Serve chicken atop black beans. (Mexican rice is good on the side, of course.)