Cornmeal Biscuits and Honey Butter

 

Hi, y’all. Sorry that it’s been a bit quiet around here for a while. I had company visiting and didn’t get around to getting up last week’s post. But things should be getting back to normal and on schedule now. I’ve got some recipes coming that I’m really excited to share in the coming week’s and today’s is one of them, so let’s just jump right into it.

Surprise!

Yet another biscuit post. You excited yet? You should be. Biscuits alone are exciting to me, but these especially since they feature one of my favorite ingredients to both bake and cook with: cornmeal.

I’ve said before that I have a mild obsession with cornmeal and the proof is in the amount of baked goods I’ve shared already on the blog. Take your pick, really. Cornbread. Yeast bread. Scones. Crackers. Some of it’s savory, some of it sweet. It’s a versatile ingredient and if you’re not familiar with it, allow me to strongly recommend you try to incorporate it into your baking routine. I think there are very few things that can’t be improved with a bit of cornmeal added to them.

I’ve shared a recipe for cornmeal biscuits on the blog before, but that one was also flavored with ginger and Chinese Five Spice to pair with some fried chicken that I also flavored with five spice. This time around, I decided to go with more ordinary, traditional flavors that would produce a biscuit that could go with any kind of meal.

So what’s the role that cornmeal plays in a biscuit? I’ve found that cornmeal (yellow cornmeal, that is) does two things to a biscuit: first it’s going to provide a contrast of texture that wouldn’t necessarily be in a biscuit made with just white flour. Don’t worry: it’s not at all going to be tough, but yellow cornmeal will make it slightly more grainy and chewy. Sounds weird, but I promise it’s marvelous. Second, yellow cornmeal has a natural savory flavor of its own. In the case of these biscuits, the cornmeal helps to further bring out the flavors of the salt and pepper in the dough.

Although these biscuits do lean on the savory side, I paired them with a smooth, honey butter spread that comes together in seconds. The butter brings a great balance between the savory & sweet of these biscuits as a dish and honestly, I could eat them all on their own without even needing to add them to a meal. If you try them yourself some time, you’ll understand why. Have a good week, everyone.

Sharing at this week’s Fiesta Friday #241, co-hosted this week by Zeba @ Food For The Soul and Debanita @ Canvassed Recipes.

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Cornmeal Biscuits and Honey Butter

Recipe Adapted from Country Living

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Ingredients

For Biscuits

  • 3 1/4 cups cake flour, spooned and level
  • 3/4 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking soda
  • 3/4 cup frozen butter
  • 1 1/2 cups buttermilk

For Honey Butter

  • 3/4 cup butter, softened
  • 1/4 cup honey

Directions

Preheat oven to 450 degrees Fahrenheit. Place a shallow pan of water on the bottom rack of the oven.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and pepper.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a 2 1/2-inch round cutter to cut biscuits, pressing and rolling the scraps together to make more biscuits two additional times. Discard the rest of the dough.  Place biscuits, slightly touching, on a baking sheet lined with parchment paper. Chill 15 minutes in the freezer.

Bake until golden brown, 15 to 20 minutes. (You may have to cover the biscuits with foil if they begin to brown too quickly.

For the Honey Butter: Use a fork to briskly stir the honey into the butter until it’s smooth. Store in the fridge.

Pickle Brined Chicken Tenders

Alright y’all, listen.

I know what you may be thinking, but before you say anything or just click away because you feel like this is just a bad idea, just stay for a few minutes hear me out.

Yes, I mean you too. Stay.

So, I too was skeptical when I first heard about this. Not gonna lie, I was even a tad bit grossed out. I like pickles on my sandwiches, but the idea of my chicken tasting like a pickle? Not so appetizing.

But fortunately, that’s not what’s going on here at all. Let me be clear: you are not going to take a bite of this and just taste pickle.

I promise, you won’t.

The whole purpose of brining in the first place is to flavor and tenderize the meat so that it stays juicy and doesn’t dry out while frying. Most times people do this by brining their chicken in buttermilk. I’ve brined chicken in both buttermilk and now, pickle juice.

Would you like to try and guess which one that I prefer?

Yep. The pickle juice. Seriously.

Normally when I did my buttermilk brines before, I would flavor the buttermilk with some spices, just to try and get some extra flavor infused into the meat. But this time, I didn’t have to bother; the pickle juice does all the work for me. All I did to prepare the chicken for the brine was throw it in a gallon size Ziploc bag, then pour the pickle juice over it, seal the bag, then put it in the fridge and walk away. That’s literally it. The spices in the pre-made pickle juices worked together to not only keep the meat moist, but they infused incredible flavor into it as well.

Once the chicken is taken out of the brine, it gets tossed into my tried & true flour mix & batter. This is the best fried chicken batter I’ve ever had or made, bar none. The crust is just out of this world. It crunches in your mouth. It’s full of flavor. It stays absolutely PUT. Even when it gets cold. Even after it’s been refrigerated, OVERNIGHT. Believe me, once you’ve made it this way, you will never go back to another fried chicken batter as long as you live.

I’m not worried about sharing this recipe with y’all because I know that once you put aside your doubts and just try this out, I’m going to make pickle brining believers out of all you. The results will speak for themselves. Your meat is going to be so tender and juicy, with just the *faintest* tang from the pickle juice. That tang is offset perfectly by the savory saltiness of the crust. It works– I was honestly surprised by how well it works.

You know how much I was won over by this? Every time we finish off a jar of pickles now, I keep the jar of juice in the back of my fridge, impatiently waiting until we go through enough of them to have enough juice to brine another batch of chicken so I can fry it up again. If that’s not dedication, I don’t know what it is. Sharing at this week’s Fiesta Friday #237, co-hosted this week by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

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Pickle Brined Chicken Tenders

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Ingredients

  • About 3-4 lbs of chicken tenderloins
  • Up to 3 cups of pickle juice (enough to fully submerge the chicken, but if you don’t have enough then supplement with buttermilk)
  • 2 cups all purpose flour
  • 1 heaping teaspoon of Lawry’s or other seasoning salt
  • 2 cups cornstarch
  • 1 cup rice flour
  • 1 tablespoon of your favorite mix of dry herbs (like basil, oregano, thyme, rosemary)
  • Plenty of seasoning salt & pepper
  • 1 3/4 cups water
  • 1 tablespoon of onion powder
  • Vegetable, Canola or Peanut oil for frying (4-6 cups)

Directions

Place the chicken inside gallon size resealable plastic bags, or a large shallow dish with a lid. Pour the pickle juice over the chicken, seal and refrigerate overnight.

In a medium size, shallow bowl/baking dish, combine the all purpose flour with the seasoning salt, pepper,  and dried herbs. Set aside.

In a large bowl, combine the cornstarch, rice flour, onion powder and water with a large whisk or flour until thoroughly combined (it’ll be thick, like tempura batter. If need be, you can thin it out with a few tablespoons of additional water).

Heat the oil in a large pot or Dutch oven to 350°. Line a baking sheet with wax paper or plastic wrap on the bottom, then place a wire rack on top.

Remove the chicken from the pickle juice and discard it. Dip each piece of chicken in the shallow dish of all purpose flour with a fork to get a light dusting on both sides, then dip it into batter, holding it up to allow some of the excess to drip off. Then, re dip it into the all purpose flour until the wet batter is sufficiently covered. Place the chicken on the wire rack to allow batter to set, about 2-3 minutes.

Working in batches of no more than 3 pieces at a time, fry the chicken in the oil. Turn it occasionally and monitor the temperature of the oil (a instant read thermometer works GREAT for this) as you work until it is golden brown on both sides, about 3-5 minutes per side. (It may look a little pale, but it browns more when you take it out, so don’t worry) When finished remove chicken to another sheet pan lined with paper towels and a wire rack to drain.

Baking Powder Biscuits

Baking Powder Biscuits7

What are some things you do to perk yourself up when you’re down?

For some of us, it may be a little thing called retail therapy. To some certain extent, I’m guilty too; buying new kitchen gadgets and appliances makes me happy. So do perfume & candles from Bath and Body Works and Victoria’s Secret. And cookbooks. I have an unhealthy obsession with collecting cookbooks. I also like oversize pajama shirts, wacky colored/printed socks, and hoodies.

Y’know. Just in case you guys felt like spoiling a chick.

Music, I think, is a go-to for most of us. I’ve got a playlist specially designated for mood-pick me ups.There are a handful of movies that I’ll watch when I’m feeling blue just because thus far, they’ve never failed to always lift my spirits up when they’ve sunk.

But because this is me, and because the subject of my blog is about cooking & baking I’m sure’ it’s pretty self-explanatory that the primary go-to way that I lift myself up is to get inside the kitchen and put something together.

There’s just something about baking that almost never fails to calm me down. I put on my headphones, preheat the oven, pull out my standing mixer, and just shut myself off to whatever else is going on in tedious real life. I think I’m drawn to it for several reasons: first, I’m focused on following a scientific process (which is what baking is, essentially) so my attention and thoughts are set on following the directions and not necessarily on something stressful that I can’t control.

My hands are usually kept busy measuring out ingredients, kneading dough, cutting, scraping, pouring, stirring or whatever the dish requires. Usually while the product is baking in the oven, I’m washing dishes and cleaning up the kitchen. Then by the time it’s cooled off, I’m basking in how good it smells in the house, how delicious is looks and tastes. I give myself a pat on the back for a job well done and feel at least tad bit better that I created something that gave me and someone else, some (and at times immense) satisfaction.

Today’s recipe was one of those times.

I woke up feeling sad. Well, actually I didn’t really sleep that well. I got maybe 3 hours of sleep tops that night and woke up very early in the morning. I felt restless. Frustrated. Tense. Bored. I tossed and turned several times and tried to fall back asleep. Didn’t happen. Finally, I just got tired of trying. I got out of bed, and went into the kitchen. I put on my headphones, preheat the oven and started getting out ingredients.

I was gonna bake myself out of this bad mood….with biscuits. Big, buttery, soft,  flaky biscuits.

I’m really proud of how far I’ve come on my biscuit-making journey. I used to be really awful at making them. But in the past two years I’ve made myself practice more and more and the practice combined with some handy tips I’ve picked up from reading some cookbooks and articles has really upped my Biscuit-game so to speak.

I make kick-ass biscuits. I just do.

And these? They’re good. REALLY good. What’s more, they take less than thirty minutes to put together.

I got up and out of bed just before the crack of dawn and started throwing together the dough for these. As the beautiful sun was rising outside over the trees, my beautiful biscuits were rising in the oven. It was glorious. And you know what? I started to feel better.

I cannot believe I’m about to say this but this recipe is RIGHT up there with the recipe I shared a while back for my Grandma’s Angel Biscuits. It’s not better. I can’t go that far (it’s my grandma’s recipe, after all) but…they can share a spotlight together. That’s how good these are. SOSOSOSO flaky and soft on the inside. Yet they’re sturdy enough to stand up to just about anything you want to do with them; sausage gravy, stew, breakfast sandwich bun, anything. They’re also just delicious to eat all by themselves; we switched between smearing them with butter and jam or butter drizzled with honey. Pure bliss, I’m telling you.

Linking this up to Fiesta Friday #170, co-hosted this week by Monika @ Everyday Healthy Recipes and Sue @ Birgerbird.

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Baking Powder Biscuits

Recipe Adapted from King Arthur Flour

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Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 4 tablespoons white sugar
  • 6 tablespoons unsalted butter, frozen, plus more for brushing
  • 1 cup buttermilk, plus more if necessary

 

Directions

Preheat the oven to 425°. In a large bowl, combine the flour, salt, baking powder and sugar with a fork.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to divide the rectangle in half, then divide the halves into thirds or fourths squares (depending on what size biscuits you want).

Line a sheet pan with parchment paper and place the cut biscuits on it. Freeze them for about 30 minutes. In the meantime, fill a shallow pan with water and place it on the bottom rack of the oven.

Brush the biscuits with melted butter, then bake in the oven on the middle rack for about 15-20 minutes, until they’re golden brown on top. Remove from oven to a wire rack. Serve warm, spread with butter, jam (or drizzled/dipped in syrup, how I like them).

Sweet Potato Spoon Bread

Sweet Potato Spoonbread1

There’s an outlet store just down the street from where I live that is really, really dangerous for me to go to.

Number one, it’s an outlet store, so that means that everything there is super marked down in price. The danger for me lies in the fact that they have a pretty large cook book section- and the cook books are actually REALLY nice, quality ones. I’ve walked out of there with cook books two or three inches thick FILLED with delicious recipes that I’ve gotten for under $10.00. It really is a good deal. It IS.

As much as I try to come up with new and original recipes for the blog, often I find myself suffering from ‘foodie guilt’ because of all the pre-written recipes I have sitting around in my embarrassingly large cookbook collection, as well as all the numerous binders I have of recipes I’ve cut out of food magazines and printed from offline.

Sweet Potato Spoonbread2

Here’s the thing: when I’m BUYING the cookbook or printing off the recipe, I will SWEAR to myself that I’m going to use it all the time, that I’m actually going to work through the entire book or cook the particular recipe every week. And when I catch myself not exactly following through with that I’ll go through a period where I’ll be gung-ho about trying to test out all of the recipes I’ve saved from the internet or bookmarked in my cookbooks.

Y’know, just to convince myself that I wasn’t wasting my money or printer ink- both of which I really can’t afford to waste like that.

The process usually boils down to me either first seeing what I have ahead of time in the house, or what’s on sale this week at the grocery store, then matching it against what I’ve bookmarked in the cookbooks or online.

Sweet Potato Spoonbread3

A week or so ago, I knew that I needed to put together a new recipe for the blog, but I was also having a bout of ‘foodie guilt’ and didn’t feel like trying to become inspired enough to write a new recipe. As it happens, I was also thumbing through one of my recipe binders when I came across a cut out from Better Home and Gardens magazine that caught my attention.

For some reason, I always seem to have one or two sweet potatoes on hand in the house. (‘Some reason’ really just meaning that I love them and would be really pissed off if I had a craving for one and suddenly couldn’t have any because we were out). But it worked out pretty well for that day because the recipe that I came across was for something called Sweet Potato Spoon Bread.

Sweet Potato Spoonbread5

Spoon bread is a dish that is pretty popular in Southern-style cooking, but interestingly enough, I’d never tried it before. I wasn’t even completely sure what it was or what it would taste like until I looked through the ingredients list and directions for this recipe. I had a day off work, and all the ingredients in the house and it did look pretty yummy in the magazine so I decided to take the plunge and give it a shot for myself.

I’d be willing to bet that I’m not the only person who’s not all that familiar with spoon bread, so just in case the pictures aren’t doing enough for you guys, I can go ahead and give you a rundown of what it tastes like.

Sweet Potato Spoonbread4

It’s probably pretty obvious, but this isn’t really bread in the sense that we would think of dough-like carbs, per se. I would actually describe spoon bread as a kind of savory style casserole-pudding. The eggs and egg whites give it a very fluffy, smooth texture and while it’s heavier than a souffle, it’s lighter than any kind of bread. Having said that, this recipe came out very well. The sweet potato flavor really comes through and is complimented nicely with the thyme. I especially liked the inclusion of cornmeal in this recipe, just to give it enough texture so the dish wasn’t too one-note. I topped this with homemade cranberry sauce and ate it as a side dish for dinner, but I could also see melted cheese working VERY well also.

See? My Foodie Guilt does yield good results after all.

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Sweet Potato Spoon Bread

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Recipe Courtesy of Better Homes & Gardens

Ingredients

  • 4 tbsp. unsalted butter (1/4 stick, melted)
  • 2 medium sweet potatoes (about 1 lb.)
  • 2 1/2 cups milk
  • 1 tbsp. fresh thyme
  • 1 tbsp. light brown sugar
  • 2 tsp. coarse sea salt
  • 1/2 tsp. fresh ground black pepper
  • 1 cup finely ground white or yellow cornmeal
  • 4 large eggs, separated
  • 2 tsp. baking powder

 Directions

1. Preheat oven to 400 degrees F. Generously grease 2-quart soufflé or casserole with 1 tbsp. butter.

2. Wrap potatoes with foil. Bake 45-55 minutes, until soft to the touch. Remove from oven. Discard foil; cool. When cool enough to handle, remove and discard peels. In large bowl, smash potatoes.

3. Reduce oven to 350 degrees F. In a large saucepan bring milk, thyme, sugar, salt and pepper to a boil over medium heat. In slow steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, 4 to 5 minutes until mixture is thick and pulls away from bottom of pan. Remove from heat, cool slightly. Add potatoes, egg yolks, remaining 3 tbsp. butter and baking powder to milk mixture; stir to thoroughly mix.

4. In large mixing bowl beat egg whites with electric mixer until soft peaks form. Gently fold whites into the potato mixture.

5. Spoon batter in a prepared dish. Bake 35 to 40 minutes, until internal temperature reaches 165 degrees F. Edges will be firm and the center a little soft. Remove from oven.

6. Let stand 10 minutes. Serve warm.

My Grandma’s Cornbread

Grandmas Cornbread2

There’s  a great and mighty war being fought in the United States right now.

No, not that one.

Nope, not that one either.

This one is about something different, something very complicated. The two sides have grappled, struggled and fought with each other for decades, maybe even over a hundred years. They just can’t reach an agreement over the issue at stake- not even a compromise. There’s no end in sight for this war. It could just go on forever.

You know what war I’m talking about, right?

Grandmas Cornbread3

The Cornbread War.

I’m serious, guys. No, really. I am.

Here’s the thing: there are typically 2 types of corn breads made in the US. The first type is thought of as ‘Northern’ cornbread; it’s made with a majority of flour with a small portion of cornmeal added to the batter so that it’s moist, soft and almost cakey in texture. It’s also pretty sweet. Then there’s ‘Southern’cornbread: this batter is almost completely cornmeal with just a little bit of flour added to it. The texture is therefore coarser and almost crumbly. It’s hardly ever sweet and in most cases, is actually on the salty side.

People who prefer Northern cornbread are adamant that theirs is better. Southern cornbread lovers are of the general opinion that their cornbread IS cornbread. Anything else is just an imposter.

Grandmas Cornbread4

Personally I have to admit: I am usually willing to be on either of the ‘sides’ in the Cornbread War. Both taste fine to me. However, I will say this: given the choice, any day, I will always always ALWAYS pick my Grandma’s cornbread.

And mu grandma’s cornbread is Southern to a T.

This is a recipe I’ve wanted to share on the blog for a while. It’s very important to our family, as this is something that I’ve literally been eating all my life. Hopefully I’ll be eating it right up to the day I die.  I can cook some pretty fancy stuff if I wanted to, but a hunk of this cornbread served with a big bowl of my grandma’s collard greens are really all I need for a satisfying meal. She’s made this bread so many times, she doesn’t even need to measure out the ingredients; she literally just pours them into a bowl, mixes it up and bakes it off without even paying that much attention.

And it still comes out perfect every time.

Grandmas Cornbread5

I wouldn’t share this recipe for anything less than a special occasion and today is certainly a VERY special occasion as it happens to be the One Year Anniversary of Fiesta Friday at The Novice Gardener. A great big HUGE congratulations to Angie on reaching this milestone- thanks for gathering together so many talented bloggers and letting them share all of their wonderful creations week after week at the parties. I also have to throw out a thank you to Nancy@FeastingwithFriends for being the one who first introduced me to the Fiesta Friday link up in the first place- I’m so glad she did. Let’s keep it rockin on, guys.

The Part 1 of our Anniversary party at the Fiesta is being hosted this week by  Hilda @Along The Grapevine and Julianna @Foodie On Board. Make sure you come on out and join us!

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My Grandma's Cornbread

Recipe Courtesy of Jess@CookingisMySport

Ingredients

  • 2 1/2 cups yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 tbsp. baking powder
  • 1 large egg, beaten well
  • 2 tbsp. sugar
  • 2 tbsp. liquid bacon grease/drippings
  • 1/4 cup butter, melted
  • 1 tsp. salt
  • 2 cups of Milk

Directions

Preheat oven to 400°. Spray an 8 or 9-inch round or square cake pan (or a cast iron skillet) with cooking spray.

Combine all of the dry ingredients in a bowl, stirring together with a fork.

Combine the egg with the melted butter and bacon drippings in a small bowl.

Make a well in the center of the bowl and add the egg-butter mixture. Pour the milk in, and stir briskly with a fork until batter is smooth. Pour into the cake pan.

Bake in the oven for 20-25 minutes, or until a toothpick comes out clean when inserted in the middle.

Sally Lunn Bread

Sally Lunn Bread1

I wonder just how exactly a person gets a food, dish or meal named after him or her.

I only bring up the subject because I think that it would be pretty cool. I mean, if there’s anything that’s stood the test of time, it’s food. It’s not going anywhere. People have always got to eat. So even if you don’t have any children to pass on your name to, if you have a food named in your honor that turns out to be pretty good, then you’ve got a good chance of standing the test of time so to speak, right?

Sure enough, I know of several famous foods with people’s names in them that have been around for a while. I also just Googled some. Cause why not?

Sally Lunn Bread2

According to Wikipedia (which y’know, is SUCH a reliable source, winkwink)General Tso Chicken was apparently named after a famous Chinese general during the Qing Dynasty from the Hunan province. Although apparently, the people from the actual place have never heard of it, and the real General Tso couldn’t have eaten it the way it’s prepared now anyway.

I bet you thought that the Caesar salad was named after the famous Roman emperor, right? WRONG! It actually got it’s name from a chef called Caesar Cardini from Mexico who came up with the salad  when the few basic ingredients were all that he had on hand.

Graham Crackers were first brought about by a Presbyterian minister named Sylvester Graham. He got the ‘brilliant’ idea in his head that coarsely ground wheat flour biscuits would subdue sexual urges. No comment on what I think about that.

Sally Lunn Bread3

The Margarita drink was brought about by a Dallas socialite named Margaret Sames who put together the flavor combinations while on a vacation in Mexico. I can’t personally say that I think she was successful as Margaritas really aren’t my thing, but no one asked me so moving on.

Salisbury Steak came from an American surgeon during the civil war that believed that vegetables and starches were health hazards; so he came up with the idea of mixing ground beef up with onions and prescribing it 3 times a day with hot water in order to flush out toxins.

The legend of Beef Welllington originated with the winning of the Battle of Waterloo by Duke of Wellington, Arthur Wellesley. The Duke’s chef made him the pastry wrapped beef in the shape of a Wellington boot.

Sally Lunn Bread4

Then there’s Sally Lunn Bread. This tradition got started with a young Huguenot refugee from France named Solange Lyon who immigrated to Bath in 1680 and found work in a bakery in Lilliput Alley. Solange eventually became famous for a delicious brioche style bread she would make, and as its fame spread, her name gradually took on the name Sally Lunn. Thus, the Sally Lunn bread was sensationalized.  It eventually made its way across the pond and into Southern cooking, which is how my grandma came to hear of it and make it as a breakfast bread for her daughters smeared with butter and jam.

This is one of my family’s favorite breads for me to make. It’s thick, spongy, chewy and slightly sweet. We eat it all on it’s own as a side for dinner but I think it would also make an excellent base for French Toast or stratas. Plus, it has a really cool name.

By the way, this post just begs the question: what do I have to do to get  someone to name a food after me?

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Sally Lunn Bread

  • Servings: 8-10
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Recipe Courtesy of Southern Living Magazine

Ingredients

  • 1 cup warm milk (100°-110°)
  • 2. Stir
  • 1 (1/4 oz.) envelope active dry yeast
  • 1 tsp sugar
  • 4 cups all purpose flour
  • 1/4 to 1/2 cup sugar
  • 1 tsp table salt
  • 3 large eggs, lightly beaten
  • 1/2 cup warm water (100°-110°)
  • 1/2 tsp baking soda
  • 1/2 cup butter, melted

Directions

1. Stir together first 3 ingredients in a 2-cup glass measuring cup and let stand 10 minutes, until yeast is proofed.

2. Stir together flour and next 2 ingredients in a large bowl. Stir in eggs until well blended. (Dough will look shaggy).

3. Stir together warm water and baking soda. Stir yeast mixture , soda mixture and melted butter into flour mixture until well blended.

4. Spoon batter into a well greased 10-inch (14 cup) tube pan, or split equally between 2 well greased loaf pans. Cover with plastic wrap, and let rise in a warm place (80°-85°), 45 minutes to 1 hour or until doubled in bulk.

5. Preheat oven to 400°. Carefully place pan(s) in oven. Don’t agitate the dough. Bake for 25-30 minutes, until a wooden stick inserted in center comes out clean and when internal temperature reaches 190°.

6.Wait ten minutes, then remove to a wire rack. Wait 30 minutes before slicing.

Bourbon Peach Cobbler

Peach Cobbler2

Picture this:

I’m sitting at my desk at work daydreaming about cooking, the blog and food (which, is pretty par for the course), and it suddenly dawns on me that the summer is winding down, and I haven’t made a single peach dessert. That’s like a crime, right? Pretty sure it’s probably illegal in some states. I immediately resolved to fix this error and bake something with peaches in it before summer was over and I missed my chance.

Peach Cobbler3

As I always do when I resolve to bake or cook something, I polled the family to see what it was they would be interested in eating with peaches in it. I was feeling gung ho about a peach pie, but the general consensus leaned more in the direction of a peach cobbler. Now in all honesty,  I’ve got nothing against cobblers. They’re fine, they taste good, but I’ve always half-thought that cobblers are really just pies that never quite got their act together and grew up. In a family of fruit dessert overachievers, the cobbler is the wayward rebel kid that’s really charming and suave, but didn’t go to college or get a job and can’t stay in a stable relationship.

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Jas and I got into a mini debate about this. She’s somehow under the impression that cobbler’s superior to pie because in pie there’s such a thing as “too much crust” that “overpowers” the fruit filling. She only needs the top crust that a cobbler provides.

Let me repeat: she thinks there’s such a thing as too.much.crust.

Yeah, I know. I’m definitely the smarter twin.

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But, you know, whatever. I can’t just cook for myself and to be honest peach cobbler is a world of a lot easier to make than peach pie. So I decided to go with the cobbler and save the pie for a day when I’m feeling selfish and have more time to make the crust from scratch. I had a recipe from Tyler Florence bookmarked in my Food Network recipe box for a very long time and that’s what I went with here. I did leave the bourbon out of the cobbler, so that it would be cool for my baby niece to eat, but I’m sure it adds a great compliment to the sweetness of the peaches. Rather than just throw it all in one of my glass baking dishes, I just baked it in the cast iron skillet I cooked the peaches in. It looks so much more homey and rustic, don’t you think?

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I also tried out a fool-proof method of peeling peaches that won’t result in you removing too much of the fruit while trying to get rid of the skin.  I’m sure some of you already know this, but for those that don’t, it’s really pretty simple: set a pot of water on the stove and bring to a boil. Fill another bowl with ice water. Drop the peaches into the boiling water, and leave them there for about 45-60 seconds. Fish them out and immediately drop them into the bowl of ice water. Let them sit for about 2-3 minutes then take out. The skins should literally come off just by rubbing your fingers over the peaches. Voila.

I’m taking this cobbler to the Fiesta Friday #33 party this week, hosted by Angie@TheNoviceGardener and co-hosted by Andrea @Cooking with a Wallflower and Sylvia @Superfoodista. It’s the freakin’ weekend, so go out and have yourself some fun alright? 😉

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 Bourbon Peach Cobbler

Recipe Courtesy of Tyler Florence

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 8 peaches, peeled and sliced, about 6 to 8 cups
  • 1/4 cup bourbon
  • 3/4 cup sugar
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (2 sticks) cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing
  • Turbinado sugar, for sprinkling

Directions

1. Heat the oven to 375 degrees F.

2. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

3. Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.

4. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes.

5. Brush the top with some heavy cream and sprinkle with some turbinado sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

My Grandma’s Collard Greens

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Happy Fiesta Friday #31, all! I’m super glad to be headed to today’s party hosted by Angie@TheNoviceGardener. I wanted to save this recipe for a Fiesta Friday because it’s not only one of the best things I’ve ever made, but also because it is very, VERY special to me and my family heritage. A few weeks back, I made a full-blown Southern Meal for my family with Triple Dipped Fried Chicken and Hushpuppies on the side- but as delicious as both the chicken and hushpuppies were, they just wouldn’t have been complete as a meal without this dish.My Grandma’s parents were farmers in Jefferson Davis County, Mississippi. I was too young to be able too be there in their hey-day and see the farm as it was when they weren’t older and infirm, but I’ve heard plenty of stories from my Grandma, Mom and Aunts.

Even though they all lived in Michigan, every summer my Grandpa would take my Grandma and their three daughters down to Mississippi for the summer to visit my Great-Grandparents on their farm. My mom didn’t really like it, for a number of reasons:

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First, she was a self-described “city girl”. My great-grandparents’ farm was literally a on a dirt road in the middle of nowhere. Because it was the summertime in the Deep South in the mid 70’s, there was (of course) no air conditioning, and the majority of the windows were left open at all hours of the day and night in order to allow the breeze to cool down the house. My mom (having just read In Cold Blood by Truman Capote) was convinced that a serial killer was going to break into the house and murder everyone and tells me that she used to walk around the house, checking and re-checking doors and windows for intruders.

Second, my mom couldn’t get into the whole ‘ farm experience’. My great-grandpa’s enormous hunting dogs on the porch frightened her by running up to the car and surrounding it every time they drove up to the house. Apparently the chickens were demon possessed and chased her around everywhere. Plus, a lot of the food that got served on the table at my great-grandparents’ house came from the farm itself- including the meat. My mom had a hard time eating the chicken that she saw get shot, decapitated, plucked, and butchered just a few hours ago.

One thing she consistently talks about, are the big ‘Meetins’ that they all used to attend. For those who aren’t Southern or aren’t familiar with the Baptist tradition, the big ‘Meetins’ (you have to say it just like that, no ‘g’s allowed) consisted of large gatherings of the local Churches where they would all hold one, long service that LITERALLY lasted all day long, then conclude with a pot-luck style feast composed of all the dishes that each of the women would make before hand and bring to share.

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At any true Southern church meetin, you’re guaranteed to find a pot of greens. They’re almost like a symbol of the South itself. When you eat them, you can practically taste all the history and soul that they come from with every bite.

My Grandma’s greens are the thing of legend. Collard Greens, Mustard Greens, Turnip Greens, and (my personal favorite) Cabbage Greens. She does them all, and she does them all perfectly. I’ve said it before on the blog, and I’m gonna say it again: her greens would be on the menu of foods I would have to eat if I was on Death Row and given a last meal to eat. Give me a big bowl of greens and two hunks of her cornbread, and I don’t even need meat. They’re really that good.

The greens that she makes for the family come straight out of her backyard garden, but I’ve also made this recipe with greens that I’ve bought at grocery stores and farmer’s markets- however, if you know someone who grows greens or can get to a farmer’s market, then I do strongly recommend that you get them that way. The quality of homegrown greens is so much better than the ones you get in the stores.

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My grandma usually uses whole ham hocks to flavor her greens, but because I know that not everyone can get their hands on those (and because depending on where you live, they can get pretty pricey), I adapted this recipe so that it’s do-able for just about anywhere using regular bacon (note: you CAN also use turkey bacon, or even smoked turkey instead of the pork). This recipe is also one where you’re going to have to use your personal taste-testing skills to judge how much or how little seasoning you add. I judge what to add or not add by tasting the liquid given off by the greens after they’ve been cooking half-way through or so (we call that stuff the Pot Likker in the South, and it’s friggin awesome). When they’re done, i do have to emphasize that cornbread with greens is a must- one hunk for dipping in the pot likker, and another hunk for crumbling over the greens themselves.Oh, and if you have access to some zesty, jarred Southern Cha Cha (some people call it Chow Chow), then you need to sprinkle some of that on top too. It’ll send your bowl of greens and cornbread over the edge and into the galaxies of awesomeness.

 I’ve got this down to a science, can’t you tell?

Try this dish, guys. I don’t care if you have so-called ‘picky eaters’ in your house- I was one of those people growing up too. And I STILL couldn’t get enough of these greens.

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My Grandma’s Collard Greens

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 6 bunches of collard greens, washed, stems removed, and sliced into about 1/2 inch thick strips
  • 1 medium sweet onion, diced
  • 16 oz. thick cut bacon
  • Onion powder
  • Sugar
  • Salt and black pepper
  • About 1 1/2—2 cups low sodium chicken broth

Directions

1. Preheat oven to 450°. Arrange bacon on a cookie sheet and bake for about 10-12 minutes. (The bacon is not supposed to be crispy– it’s okay if it’s still a little floppy or limp.)

2. Remove bacon from tray and roughly chop into lardons, or large chunks. Set aside.

3. Drain the remaining drippings and grease from the sheet pan into a bowl and set aside.

4. Place the greens in a large stockpot over medium heat. Add the chicken broth, onion and bacon and mix together. Season the greens with onion powder, sugar, salt and pepper to taste.

5. Cover and allow to cook until greens are tender and wilted, about 35-45minutres, depending on how tender or firm you like them. Make sure the liquid doesn’t get absorbed, or they’ll scorch!

6. Taste the juice the greens are cooking in and adjust for seasoning.

Triple Dipped Fried Chicken

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There are a select few places in my hometown to go if you want to get good fried chicken.

I hope I’m not stepping on anyone’s toes when I say this, but Kentucky Fried Chicken does not happen to be one of them. While I personally don’t think that their chicken is nasty per se, I don’t feel like it’s as good as it used to be in the early 90’s. Ever since KFC tried to ‘keep up’ with the other fast food chains and their ever evolving and growing menus and adding a bunch of other extraneous stuff, I feel like their chicken has suffered in quality. I understand that businesses want to keep up with the Joneses. However, when you’re good at one particular thing, sometimes you just need to stay in your lane, you know what I mean?

When I was a freshman in high school, my city got our first and only Popeyes Chicken- and you would have thought that the Pope had come to town. For two solid weeks, that place was absolutely packed to the max, with the line for the drive through going clear down the street. Not that it was unjustified- Popeyes chicken is  a major step up from KFC in terms of quality in general, and their biscuits are to die for. However, that furor died down and these days, while the chicken is still usually pretty good, there are some days that are largely hit and miss.

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There used to be two Ponderosas in my city as well, and while I’m not a huge fan of buffet food, I will say that their chicken wings/drumsticks were very delicious.However, they’ve both closed now so that point is kind of irrelevant at this point.

 We have a business down the street from my house that serves up chicken, gizzards and standard Southern sides. The food is pretty decent, however I was put off the last time that I went there this past winter and saw that the owner was so cheap that he didn’t turn the heat on and the employees were working in their coats just to stay warm. Not only does that strike me as unsanitary, but I was appalled at the idea of an owner that would force his employees to work in those conditions. Haven’t been back since, suffice to say.

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As decent as those other places are, everyone in my city knows that the best place to get fried chicken, is (rather ironically) a fish market. Inside, it’s a room of glass display cases filled with various fish to buy whole and fresh. In addition to the fish, they also for some reason have a whole array of Southern style food that they make to order in the back. The place is kinda small. And being a fish market, it stinks. However, it does serve the best chicken you’re going to get in the city. It’s so good, that nobody even calls it by it’s true name. It’s gained a catchy little nickname over the years instead: “Crack Chicken”.

Yep. I’m not kidding.

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Maybe I should have added a caveat to the beginning of this post: there a select few places to go in my city to get good  fried chicken if you’re going out to eat. If you want the best fried chicken period- well, not to blow my own horn or anything but…then you need to come to my house.

I make really, really REALLY good fried chicken, guys. It’s just the truth. I’m not a fan of how messy and greasy it can get sometimes, and it did take me a while to learn, but once I did, I really hit my stride.

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Good things come in 3’s, right? I don’t know anyone that would disagree with that when it comes to triple dipped fried chicken.The skin is the best part; the crispier the better. So with a triple dip, you better believe this chicken is the real deal when it comes to the crunch. I made this chicken for my family as part of an authentic Southern meal alongside these Hushpuppies. It was a hit. But c’mon: triple-dipped fried chicken? How can you go wrong there?

I’m taking these to Angie’s Fiesta Friday #30, party this week, co-hosted by Margy @La Petite Casserole . Hope to see you all there 😉

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Triple Dipped Fried Chicken

Recipe Courtesy of Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 3 cups all purpose flour
  • 1 1/2 tablespoons garlic salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon poultry seasoning
  • 1 1/3 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 egg yolks, beaten
  • 1 1/2 cups beer or water
  • 1 quart of vegetable oil, for frying
  • 3 pounds of boneless, skinless chicken breasts, cut into pieces

Directions

1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, smoked paprika and poultry seasoning.

2. In a separate bowl, stir together 1 1/3 cups flour, salt,1/4 teaspoon of pepper, egg yolks and beer. You may need to thin with additional beer if the batter is took thick.

3. Heat the oil in a deep-fryer to 350°.Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.

4. Carefully place chicken pieces in the hot oil. Fry for 15 t0 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

 

Hushpuppies

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Guys, guess what?

I just got a new computer. After four years, my old Acer finally had to buy the farm. See what had happened was, the power cord jack has been increasingly wearing out to the point where the cord couldn’t stay inside of it by itself.Because new laptops are expensive (and because I’m cheap) I put up with it for a while, just not plugging it in until I needed to, then being sure not to move the laptop too much (or so much as a inch at times). It was super annoying, but I still roughed it out.

But last week, I had myself a little scare. I needed to charge my laptop, so I plugged it in….and nothing happened. It didn’t pick up the signal from the wall charger. And my battery was running low.

Did I mention that all of my photos, documents, programs from the last five years are stored on my Acer laptop? No? They definitely are.

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So yeah, that resulted in a mini freak out on my part where I frantically plugged, unplugged, re-plugged, and re-unplugged my laptop- all while softly muttering prayers to Jesus that if he let my computer charge just one more time, I would promise  to finally stop being such a cheap skate and just get another one. I also may have swore to go serve in a leper colony somewhere for the rest of my life.

(Yes, I know that even if the computer had went dead, I’d be able to take it somewhere to recover the files off my hard drive. I’m not a complete idiot- I was just having a complete melt down and wasn’t thinking straight. Plus, weren’t you listening? I’m a cheapskate. Paying for a new computer AND paying someone to recover the files off my old laptop to transfer to the new one? Ain’t nobody got for that.)

Well, I don’t know which one those promises to Jesus did the trick, but the signal finally did connect between my old Acer and the charger. Crisis averted-temporarily anyway. Now I had to keep  my promise and buy a new laptop. (I’m choosing to assume that He knows my promise about the lepers was just Jessica being His usual, crazy, overeaacting Jessica. He knows I’d be useless in a leper colony, anyway)

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 I got my new laptop a couple of days later, and it’s pretty awesome. All my other laptops have been ‘economic’ purchases, where I bought something that would suit my purposes, but wasn’t the ‘one’ I wanted.

This HP ENVY x360- 15 Touch laptop, is definitely what I want. It’s not only beautiful, it also came with as much space as I could get on a laptop without being a desktop computer. I would definitely recommend it to anyone looking for a new laptop… and isn’t a Mac fan. Because I’m not. #TeamPC til the day I die.

Anyway, moving onto the food. I decided to put a real Southern meal on my family’s table and this was one of the things I made to go on the side with the rest of the food (other recipes from that meal to follow).

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Why are these things called hushpuppies? Do we have something against just calling them what they are (cornmeal fritters)? I was curious, so I did some research (meaning I just googled it) and found out that they get their name from the Civil War Era, where they were thrown to hunting dogs to keep them from scaring prey away, or at picnics/cookouts to make them  ‘hush’. True? Maybe, maybe not- but all I know is that just bout everyone seems to love them.

Hushpuppies are a staple of classic Southern food- they’ve got to be done right, and these don’t disappoint. The exterior is perfectly browned and crisp, with the inside soft and tender. I eat mine several different ways: doused in Frank’s Red Hot, crumbled over my greens, or even dipped in ketchup (it’s good, trust me).

These are an excellent side dish- or you could just eat them all on their own. I wouldn’t judge you.

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Hushpuppies

Recipe Courtesy of Pat and Gina Neely

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • Peanut oil, for frying
  • 1 cup yellow cornmeal
  • 3/4 cup self rising flour
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 small Vidalia onion, finely grated
  • 4 scallions, thinly sliced
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 1/4 cup grated cheddar cheese, optional

Directions

1. Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps.

2. Mix in the remaining ingredients, stirring well to combine.

3. Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness).

4. Remove and drain on a paper towel-lined baking sheet, seasoning with salt as they come out of the fryer.