A Hot Southern Mess™

These pulled pork stuffed potatoes are what I call a ‘Hot Southern Mess™’ because you get all the comfort of a slow cooked pull pork combined with a creamy coleslaw served over a piping hot slow baked potato. A real mess to look at but oh so temptingly tasty. Substitute a medium sized sweet potato and what’s not to love?

Here in the Heart of Dixie we love our barbeque. We don’t push that love to the side, just because the weather’s cooled off or the rain has set in for the weekend! Bring it indoors and love that barbeque anyway. Pulled pork is one of our favorites, any way you can do it.

The beauty of most of my recipes is that whenever there is some item that someone doesn’t like, I just leave it off. So, if you don’t care for coleslaw, skip it!  Prefer your baked potato without sour cream, no dollop for you!  Its all so easy, the kids like making their own and well the adults become kids when this meal hits the table. Use your favorite coleslaw  and baked bean recipes. And again… bring out that slow cooker for the easiest ever pulled pork; so tender it really doesn’t need to be ‘pulled’ just flake apart with a fork.

overstuffed baked potato 10.12

5.0 from 1 reviews

Hot Southern Mess™~Overstuffed Potato
 
Prep time
Cook time
Total time
 
A typically southern twist on the loaded baked potato.
Author:
Recipe type: Main
Cuisine: Southern
Serves: 6
Ingredients
Rub
  • ⅓ cup Spanish paprika
  • 3 tablespoons ground dried oregano
  • 3 tablespoons ground coriander
  • 3 tablespoons dry mustard
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
Pork
  • 1 cup water
  • 2 red onions, thinly sliced
  • Kosher salt and coarsely ground pepper
  • 1 boneless boston butt or shoulder pork roast, trimmed (about 4 lbs)
  • 1 cup Deb’s Best Rib Sauce or your favorite Barbeque Sauce
  • 6 baking potatoes
Instructions
  1. Combine the rub ingredients into a medium size mixing bowl.
  2. Use a wisk to combine throroughly.
  3. Rinse and pat dry the pork roast and place on foil covered baking pan
  4. Season on all sides with salt and pepper, then sprinkle rub seasonings onto the roast, rubbing into the meat thoroughly.
  5. Turn fat side up, cover with plastic wrap and refrigerate 4 hours or overnight
  6. Remove the pork from the refrigerator 30 minutes prior to cooking.
  7. Place into large crock pot or slow cooker
  8. Pour in 1 cup water
  9. Cover pork with sliced red onions
  10. Cook 8-10 hours on medium or low
  11. Remove pork from cooker and discard onions, as well as the fat layer from the meat and any water and grease that remains in the pot.
  12. When roast is cool enough to handle, use two forks or your hands to shred apart meat
  13. Return meat to slow cooker and add in sauce
  14. Cook for 1½ hours on low
  15. Meanwhile, scrub 6 good sized idaho baking potatoes
  16. Lightly oil and salt skins
  17. Wrap in foil and bake at 350 degrees (approximately 1 hour 15 min)
  18. Create a dotted line from end to end of each potato with a fork, then crack the spud open by squeezing the ends towards one another. (careful they’re hot)
  19. Top with pulled pork, your favorite creamy coleslaw, sour cream, cheese and chives.
Notes
Substitute medium sized sweet potatoes for the Idaho spuds for a taste treat! Don’t forget your favorite baked potato toppings: Grated cheddar cheese Sour Cream Chives (or chopped green onions) Crispy Bacon crumbled

 

Potato Corn Chicken Chowder

 Cool fall days. They’re finally here and so I get to whip out my best soup recipes. This weekend’s choice is my Potato Corn Chicken Chowder recipe. This my friends is true comfort food ! All the things you love from potatoes to bacon and then some. Garnish this tasty delight with  a sprinkle of crispy bacon and green onions and a little grated cheddar and you have a hearty, belly warming dinner, sure to please your hungry gang!  Dress this up for company by serving in a bread bowl if you like. Any way you do it, its gonna be good!  You could even cook this in a crock pot, just boil off the potatoes first and adjust your cooking times.

5.0 from 1 reviews

Potato Corn Chicken Chowder
 
Prep time
Cook time
Total time
 
Southern Comfort food at its finest!
Author:
Recipe type: Main
Cuisine: Southern
Serves: 4-6
Ingredients
  • 5 tablespoons butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups chicken stock
  • 1 cup whole milk
  • 2 large russet potatoes, peeled and chopped small
  • Dash Worcestershire
  • 2 fresh boneless chicken breasts (skin removed) chopped
  • 2 (11 oz cans) shoe peg corn
Instructions
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes.
  3. Sprinkle the flour into the pan and continue to stir for 2 minutes just enough to brown the flour.
  4. Add salt and pepper, to taste.
  5. Gradually whisk in the stock, then the milk.
  6. Stir in the potatoes and bring the soup to a boil.
  7. Reduce the heat and simmer the soup until the potato mashes easy with a fork, about 20 to 30 minutes.
  8. Meanwhile add 1 tablespoon of butter to a no stick skillet on med-high heat.
  9. When melted add in chopped chicken breast and saute until browned and no longer pink.
  10. Drain off well and set aside.
  11. Remove the soup mixture from heat and using a slotted spoon remove approximately ¼ of the potatoes to a blender canister and pulse several times and return to soup mixture.
  12. Stir in chicken and corn and return to heat for approximately 10 minutes or until at a rapid boil.
  13. Stir constantly during this period.
  14. Serve in individual bowls and garnish with your favorite toppings.
Notes

Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives or green onions, for topping
1 cups grated extra-sharp Cheddar (about 4 ounces), for topping

 

Blue Cheese Potato Salad

Southern women pride themselves on their cooking. And a memorable potato salad is but one of the jewels in the southern cook’s crown. I particularly love potato salad. And Spring brings on all sorts of occasions to show off my mad skills with my ‘tater salad’ recipes.

Recipes by the thousands can be found for potato salad, and most are copies of copies, passed down from mother to daughter, friend to friend and recipe book to cook. Most are good, all of them are loved through generations.

Occasionally I get a wild hair and want to try something a bit different. This Easter was NO exception. Along with the must cook ham, lamb, yams, asparagus, and yummy pies, I set out to strike a bit of a different note, with my potato salad. With  a hat tip to Bob’s Beachside Bar and Grill( in Gulf Shores, AL ),for the inspiration on the dressing,  I give you

Blue Cheese Potato Salad
 
Prep time
Cook time
Total time
 
An Uptown Twist On A Southern Favorite
Author:
Serves: 12
Ingredients
  • 3 Lb Red Potatoes (optionally peeled)
  • 2 Stalks Celery, diced
  • 1 yellow onion, diced finely
  • 1 table spoon finely diced sweet gherkin pickle (optional)
  • 3 slices crispy fried market bacon
  • salt and pepper to taste
  • 2 cups mayonnaise
  • ½ pound crumbled blue cheese
  • 1 teaspoon balsamic vinegar
  • ⅛ teaspoon coarsely ground black pepper
  • 1 pinch garlic powder
  • ¼ cup buttermilk
  • Extra Blue Cheese crumbles for salad topping
Instructions
  1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
  2. Add remaining ingredients to bowl
  3. Stir in Blue Cheese Dressing as follows
  4. In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving.
  5. Garnish with fresh parsley and a little paprika , blue cheese crumbles and crumbled bacon.
Notes
You can substitute Tiny Yukon Gold or Mixed Baby Potatoes found in your grocer’s organic veggie bin

 

Deb’s Home Made Baked Beans Easy

In the south, certain foods, just go together. Like peas and carrots. So when the hunter gatherer came home from a trip to the local Wal-Mart with a prize catch of Spare-ribs, I knew I had to cook baked beans to go with. This simple to follow recipe is one that’s been around forever, I think.  But its not only good, its frugal. A one pound  bag of navy beans (which is what’s in those cans you buy) is usually around 88 cents. The additional ingredients won’t run you much over a couple of bucks if you have to go out and buy anything. Odds on the items are on your shelf or in your larder now!

I add in a few things you might have questions about like baking soda (I never cook dry beans without it) and ginger and cinnamon. Sure you can make these beans without the two spices, but I’ll guarantee, once you’ve tasted the beans with the two you won’t ever go back to plain ole beans!
… 

Read More »