Red Beans And Rice

rbrice

Red Beans and Rice is  one of our favorite recipes when the weather starts to cool. This is one my ‘ seat of the pants’ recipes so feel free to adjust to your own personal tastes. This one is guaranteed to be one of your favorites too.  You won’t need to ‘guard’ the stove as this one takes some time, but I”ll promise the results beat any packaged variety you’ll find. Grab a print and let me know how your recipe works out!

red-kidney-beans

I recommend using only the dried  red beans, not canned, for this recipe. The canned beans would end up as mush because of the cooking time necessary for the other flavors to blend. Its worth  every ounce of effort and really one of those super simple recipes once you have all your ingredients  assembled…. 

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Snake Bite Chili

This time of year we love a hearty dinner. Something warm and comforting after a day of full on rain or snow. This Snake Bite Chili recipe is a perfect middle of the week dinner! But mind you, like my friend Lori says, “Chili isn’t a last minute meal”. It truly is an all day or 2 day deal. (its always better the second day as any Chili afficanado will tell you!) Cooking this in the crockpot insures you don’t have to ‘watch and stir’ or risk burning, but you can cook this in a large soup pot on the stove.

snakebitechili

For Christmas this year, I got a deep freezer. Complete with bow. I love it, its what I asked for and now keeping a freezer larder is even easier. This recipe makes a huge pot and unless you’re a family of 10 or more, you’ll have plenty to store back for another meal. It freezes beautifully! And its versatile. Make it mild or hot or somewhere in-between  The choice is yours (no mixes or packets involved here!)  Serve this bowl of deliciousness with a slice of cornbread or some crispy tortilla chips and you’ve got a hearty meal that your family will love!

Grab a print and give this one a try! Let me know how you like YOUR chili!

4.6 from 5 reviews

Snake Bite Chili
 
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Homemade high protein and easy!
Author:
Recipe type: Main
Cuisine: Southern
Serves: 12
Ingredients
  • 1 pound dried mixed beans (pinto, red, black (use your favs)) rinsed and picked over, and soaked.
  • ⅛ tsp baking soda
  • 3 tablespoons extra-virgin olive oil
  • 1 lean ground beef rough ground
  • Salt and freshly ground pepper
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ tsp cinnamon
  • 1 tablespoon chopped fresh oregano leaves or 1 tsp dried
  • 2 cans chopped tomatoes (diced canned are fine; don’t bother to drain)
  • 1 can Rotel
  • 1 or 2 fresh or dried hot chilies, seeded and minced (wear gloves)(optional)
  • 1 bottle amber beer
Instructions
  1. Drain soaked beans and rinse again
  2. Add 6 cups water and ⅛ tsp baking soda to beans in large crock-pot.
  3. Cook on high 4 hours or until soft.
  4. Meanwhile brown ground beef in olive oil and drain well.
  5. To the meat now add onion, garlic, chili powder, cumin and oregano leaves.
  6. Add meat mixture to cooked beans (don’t drain off the water from the beans).
  7. Stir in tomatoes and Rotel.
  8. Add Dried Chiles and stir well.
  9. Pour in beer and stir again well. (all the alcohol cooks out so its family friendly)
  10. Reduce heat on crock pot to low and allow to cook until beans are at desired softness and mixture has thickened slightly.
  11. Sprinkle on Cinnamon and stir well.
  12. Garnish with your favorite cheddar, sourcream, guacamole or crispy tortilla strips.
Notes
If cooking for the family, optionally use Rotel mild and omit the chili peppers.
**The baking soda is a neat trick I learned to take the ‘gas’ out of the beans. Makes them easy to digest.

 

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
 
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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
 
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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

 

Southern Shrimp and Grits

Grits are a must in southern cooking and this Southern Shrimp and Grits Recipe is no exception! We love our grits in the south and they’re not just for breakfast! If you’ve never been south of the Mason Dixon line, odds on you’ve never truly enjoyed these yummy bites of deliciousness. For those of you familiar with polenta (basically its yellow grits and a few more things) you’ll love the creaminess of this grits recipe.  Alton Brown of Food Network fame had a whole show on Good Eats dedicated to grits and polenta and the differences. I can tell ‘ya though the whole family will find something they love about this dish! Grab a print and  try this for dinner this weekend!

5.0 from 1 reviews

Shrimp and Grits
 
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A true Southern Creole classic made family friendly.
Author:
Recipe type: Main
Cuisine: Southern
Serves: 6
Ingredients
  • 2 pounds large raw shrimp, peeled and deveined
  • 2 cups milk
  • 1 cup uncooked regular grits
  • 1 tablespoon Creole seasoning
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ¾ cup chopped green onions
  • 1 tablespoon lemon zest
  • 2 teaspoons Asian type Sriracha hot chili sauce (optional)
  • 1 cup shredded Gouda cheese (or sharp cheddar if you prefer)
  • 2 tablespoons KerryGold pure Irish light-butter
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • sliced lemon wedges for garnish
Instructions
  1. Bring milk and 1½ cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits.
  2. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
  3. Remove from heat, cover and set aside.
  4. Meanwhile, sprinkle Creole seasoning over shrimp and set aside.
  5. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds.(watch closely garlic burns easily)
  6. Add shrimp, and until shrimp are almost pink.
  7. Add green onions, lemon zest, and hot sauce and sauté 3 minutes stirring constantly.
  8. Stir cheese, butter, salt and pepper into hot grits.
  9. Spoon shrimp mixture over warm grits to serve.
  10. Garnish if you like with fresh chives or cilantro and a lemon wedge.
Notes
We love the flavor of Gouda Cheese, if you prefer you can substitute sharp cheddar. Sriracha sauce can be omitted and a little hungarian sweet paprika substituted.

 

White Bean Chicken Chili

Football season brings on the tailgate classics. This White Bean Chicken Chili Recipe has been a favorite of ours for years. I find I’m partial to it over traditional chili because of its freshness with the lime juice being added at the end.  I’m a brand loyalist when it comes to canned beans so I always use Bush’s White Cannellini Beans. Feel free to substitute if you wish, but using them always guarantees the taste and consistency we love!

Serve up with a side of homemade cornbread and you’ve got a game winner every time!

5.0 from 1 reviews

White Bean Chicken Chili
 
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A Hearty White Chili that’s heart healthy
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 8 skinned and boned chicken breast halves, cut into bite-size pieces
  • 3 cups water
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
  • 1 (14½-ounce) can chicken broth
  • Lime Juice
Instructions
  1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
  2. Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned.
  3. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
  4. Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
  5. Stir bean pureé, remaining 2 cans of beans, in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

I am in no way affiliated with Bush’s Beans at this time. We use them and love them.

Deb’s Best Rib Sauce Recipe

Thick or thin? Spicy or Sweet? Red or White?  Southern barbeque and rib sauces are as varied as the people who use them. Here’s the lowdown on ‘the secret’ sauce and seasoning rubs.

  • White Sauce: An Alabama favorite, developed by Bob Gibson almost 80 years ago, served with smoked chicken, its a mayonnaise-vinegar sauce, creamy and delish!
  • Yellow Sauce: South Carolina’s claim to fame, brought to them back in the 1700′s when the Germans settled there. (Makes a great marinade for ribs too!)
  • Red Sauce: Tomato based and can range from deep dark brown to rusty red in color. The most common variety, but only came to prominence after the invention of Ketchup back in the early 1900′s. Texas folks love a thick red, sweet sauce on brisket. That is if they sauce that brisket at all! Folks in Memphis who love ‘wet’ ribs slather on the red stuff. Obviously, Ketchup and vinegar form the base, the addition of things like molasses, Worcestershire sauce or chili sauce, change the flavor and color.
  • Clear Sauce:  Peppery, vinegar type sauces are mostly found in areas like the OBX of North Carolina, the shores of South Carolina and Georgia and Virginia.  Red pepper gives this its zing!
  • Black Sauce: Perhaps the least known of any sauce, only found (that I know of ) in Kentucky. Used as a dipping sauce for mutton barbecue , this one is traditionally made with vinegar, brown sugar and Worcestershire sauce.

And for the purists… Rubs take the spotlight!… 

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Simple Sloppy Joe Thursday

Midweek meals always seem to be a challenge. Growing up, Thursday dinners usually were sandwich nights, tuna salad reigned supreme. It was easy to make, fed a crowd, and it didn’t matter what time the crew sat down to eat.

My favorite sandwich, however, was the Sloppy Joe. And though, the folks at Hunt’s have made a mint off of  Manwich Sauce, I still like the original homemade variety better. Plus, now I use my own organic ingredients and they’re just that much better and healthy too! Serve ‘em up with the kid-favorite  ‘tater tots’ and you’ve got dinner! All in less than an hour.  Win Win !

Sloppy Joes
 
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Easy Mid-week Family Pleaser
Recipe type: Main Course
Serves: 4
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 Organic green bell pepper, diced
  • 1 Organic red bell pepper, diced
  • 1 stalk Organic celery, diced
  • 1 small yellow Organic onion, diced finely
  • 2 garlic cloves, diced finely
  • Salt and freshly ground black pepper
  • 2 pounds lean Organic ground beef
  • 1 (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup barbecue sauce (bottled or homemade)
  • 1 teaspoon hot sauce (original Tabasco)(optional)
  • 4 warmed burger buns
Instructions
  1. Heat oil in a large iron skillet or heavy skillet with straight sides.
  2. Add the bell peppers, celery, onion and garlic. Saute until tender, about 3 minutes. Season with salt and pepper.
  3. Add the ground beef to the vegetables.
  4. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked.
  5. Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet.
  6. Stir until mixed well.
  7. Simmer until thickened, about 10 minutes.
  8. Serve on hamburger bun with extra sauce.
Notes
Dicing the peppers, onions and celery will ‘hide’ the veggies from picky eaters. If you prefer, chop them to your own preferred size and add some crunch to your sandwich. I choose organic meats and veggies. Its a personal choice, I recommend these ingredients highly. This recipe is easily doubled or tripled depending on your needs. Little kids love little sandwiches. Use slider buns for the little ones.

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
 
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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

 

Prize Winning Fajitas!

Flank or Skirt Steak marinated just right with a mouthwatering kick.  Even Paula Deen would be envious of how wonderful these taste!

Carne Asada Marinade

[print_link]

Summary: Traditional With A Southern Kick

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 limes squeezed
  • 2 oranges squeezed
  • 2 tablespoons fresh garlic crushed
  • 1 small texas sweet yellow onion
  • 1 tablespoon pepper
  • salt to taste
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • small bunch cilantro chopped (no stems)
  • 2 small jalapenos chopped
  • 2 or 3 splashes Tabasco® Brand Green sauce
  • 1 7oz can Herdez® Brand Salsa Casera

Instructions

  1. Squeeze citrus and remove meat from peels
  2. Combine the juice and citrus meats with remaining ingredients in blender
  3. Process on high for 1 to 2 minutes
  4. Use as marinade for skirt or flank steak

Variations

We like the spicier kick of Herdez© Casera Hot, but you can use any of their casera varieties. I recommend only Herdez brand for Authentic taste.

Preparation time: 15 minute(s)

Copyright © Simple Plate 2004-2011.

This makes  enough marinade for several flank steaks reserve off enough for the quantity of steak you are cooking and refrigerate the remaining.

Pour this marinade on top of  room temperature skirt or flank steak  in a covered container or zip-loc bag for at least 1 hour. (longer is better as it allows the flavors to truly shine through. I generally marinate for at least 4 hours)

 Fajitas

Ingredients

  • 2 pounds skirt or flank steak (marinated in above recipe)
  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 8 (8-inch) flour tortillas
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Sour cream, for topping
  • Herdez® Salsa Verde , for topping
  • Guacamole, for topping
  • Pico de  gallo, for topping
  • Cheddar cheese, shredded, for topping
  • Additional Limes for finish

Instructions

  1. Wrap tortillas loosely in foil
  2. Toss sliced onion and bellpeppers with olive oil and juice of 1 lime.
  3. Preheat a ridged cast iron grill pan on high heat.
  4. Remove steak from marinade
  5. Discard marinade
  6. Lightly oil grill pan (do not use spray)
  7. Grill the steak over medium-high heat
  8. Cook for 4 minutes on each side
  9. Transfer to a cutting board and let rest
  10. Place wrapped tortillas in 350 degree oven
  11. Add onions and bell peppers to grill pan
  12. Cook until tender crisp (7-8 minutes)
  13. Remove tortillas from oven and place in tortilla warmer.
  14. Thinly slice steak against grain
  15. Assemble with Sour Cream, Salsa Verde, Pico degallo, Guacamole and Cheese
  16. Lightly spritz with lime juice

Quick notes

If you want your fajitas to sizzle to the table. Heat lightly oiled flat skillets in 400 degree oven, for about 4 minutes. You can do this as you assemble the condiments to bring to the table. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Top with a spritz of lime juice and you’ll have those ‘restaurant’ sizzling fajitas at your own table.

Preparation time: 20 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (Southwestern)

Copyright © Simple Plate 2004-2011.

 

Cook’s note:

I ONLY make my tortillas from scratch now (thanks Lori) Here’s a great video  and recipe on how to make em! EZPZ too!   And Casera and Salsa Verde are from Herdez® the ONLY brand I’ll ever use.. These little tweaks make these fajitas  extra delicious!