Perfect Mashed Potatoes
5 med. potatoes
8 oz. sour cream
4 oz. butter (1 stick)
1 c. shredded parmesan cheese
4 cloves garlic, minced
2 tsp. salt
¼ tsp. black pepper
Wash and cut potatoes into 1” chunks. Boil for 10 minutes or until tender all the way through. Strain and add all other ingredients. Mash to your favorite consistency.
Sometimes called Creole Rice or Cajun Rice, this Shame on You Dirty Rice blows all that other shit out the water.
Shame on You Dirty Rice
4 tbs. olive oil
1 lb. ground pork sausage
1 lb. chicken livers, diced
1 T garlic, minced
½ c. celery, diced
1 c. bell pepper, diced
1 c. sweet yellow onion, diced
4 T Cajun seasoning
1 tsp. salt
1 tsp. black pepper
2 c. chicken stock
6 c. cooked rice, chilled
½ c. fresh parsley, minced
Cook the pork and chicken livers in 2 tablespoons of oil until cooked through and break up into tiny pieces.
Add the remaining oil, vegetables, and seasonings (add Cajun seasoning 1 tablespoon at a time to taste).
Cook until vegetables are cooked through.
Add the chicken stock and bring to a boil. Turn heat down to medium for 5 minutes.
Stir in rice until mixed well and rice is warm. Turn off the heat and stir in parsley.
You can eat this as a meal or as a side for Fried Ribs (recipe to come!).
Cheddar Bay Biscuits
1 ¼ lbs. Bisquik
3 oz. shredded cheddar
11 oz. cold water
½ c. melted butter
1 tsp. garlic powder
¼ tsp. salt
1/8 tsp. onion powder
1/8 tsp. dried parsley
Preheat oven to 375 degrees. To cold water, blend in Bisquik and cheese until dough is firm. Using a small scoop, place the dough on a baking pan lined with parchment paper. Bake for 10 to 12 minutes or until
golden brown. Combine garlic spread ingredients and brush on top of warm biscuits.
If you live in the South, you know that vegetables should be fried. I got this amazing recipe from Charm of the Carolines Blog.
1 lb. asparagus, prepared
1 c. all-purpose flour
1 c. whole buttermilk
1 tbs. Tobasco
1 ½ c. cornmeal
2 tbs. Cajun seasoning
Oil for frying
Heat frying oil (2 inches deep) to about 365 degrees. Make three dipping stations. ONE: flour. TWO: buttermilk, egg, Tobasco, whisked. THREE: cornmeal, Cajun seasoning, mixed. Dredge damp asparagus in stations ONE, TWO, and THREE, then fry in oil for about 5 minutes or until golden. Drain on paper towels and serve hot. Goes great with Creole Mustard Sauce.
I don’t have any pictures of the sauce, but here’s the recipe…
Creole Mustard Sauce
1 c. sour cream
3 tbs. Creole mustard
2 tsp. dry Ranch dressing mix
½ lemon, juice
½ tsp. Creole seasoning
¼ tsp. onion powder
¼ tsp garlic powder
Whisk ingredients together until smooth.
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My friend, Rachael, gave me this recipe a few years ago. It’s great! She said that you can kick this up a bit by adding bacon, jalapenos, onions, or whatever. I have yet to try any additions. I don’t know what’s wrong with me.
1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz.) can cream-style corn
1 (8 oz.) package corn muffin mix
1 c. (8 oz.) sour cream
1/2 c. (1 stick) butter, melted
1 1/2 c. shredded cheddar cheese
Preheat oven to 350 degrees. In large bowl, stir together everything except the cheese. Pour into greased casserole dish. Bake for 45 minutes. Top with cheese and return to oven for 5 minutes. Serve warm.
Doesn’t the name just pull you in? This is almost a BLT and who doesn’t love BLT’s?
1 pkg. (16 oz.) coleslaw blend
1 c. Caesar dressing
1/2 c. grape tomatoes, halved
1 pkg. Real bacon bits
Green onion, chopped
Now read very carefully. I don’t want you to miss anything.
Combine all ingredients and eat.
You still with me? Good!
I’m not going to lie, this is fucking good, y’all.
Bronco Broccoli Salad
1 head broccoli, chopped (no stems)
1/2 red onion, diced
8 strips bacon, chopped
1 c. shredded cheddar cheese
1/2 c. Miracle Whip
1/4 c. sugar
2 tbsp. red wine vinegar
Combine all ingredients and marinate in refrigerator 4 to 6 hours.
This is a great recipe that cuts out a lot of the fluff that people put into their baked beans. Meaning, you can actually taste the beans with this recipe. I’m a total bean whore, so I don’t get off on baked beans that are so sweet or spicy that you can’t taste the beans. On with the show…
Bitchin’ Baked Beans
½ c. maple syrup
½ c. ketchup
¼ c. Dijon mustard
3 (15 oz.) cans navy beans, drained, rinsed
1 large onion, halved and sliced
4 slices bacon, diced
Preheat oven to 375 degrees. Combine syrup, ketchup, and mustard in a bowl. Stir in beans. Season with salt and pepper and pour into a 3 quart baking dish. Layer onions and then bacon slices on top of beans. Cover dish and bake for 30 minutes. Uncover and bake for another 40 minutes, until bacon is crispy.
I’ve made my cornbread a million different ways. This way is my favorite.
Corn Fed Cornbread
3 tbsp. left over bacon grease
2 (8.5 oz.) boxes Jiffy corn muffin mix
1 (14.5 oz.) can whole kernel sweet corn, drained
4 tbsp. sugar
2/3 c. milk
Throw the bacon grease in a cast iron skillet (if it’s not already in there<==you may have to be from the South to know what this means). Place skillet in the oven and preheat to 400 degrees. Mix all of the other ingredients in a bowl until smooth and let sit at room temp for 10 minutes.
Throw the cornbread mixture into the heated skillet and bake for 15-20 minutes.
The top isn’t golden because I used a 4″ deep cast iron stock pot. If you want it beautifully golden, use a 2″ tall cast iron skillet. Do the toothpick test to see if it’s done.
Flip cornbread over onto a cutting board, cut, serve.
Ducky couldn’t wait to eat it.
I served this with Crock Pot Beef Tips and Rice.
It also went great with read beans and rice.
A decent red beans and rice recipe is on the back of this box. Anybody got a good red beans and rice recipe I can have?
My sister-in-law gave me this recipe. She says her mother has made it for years. It’s the perfect dish for an outdoor barbecue. I think the cheese is the secret sauce to this recipe, so don’t forget to add the cheese.
I try to use ingredients I already have on hand. I had a lot of lunch cheeses left over from Eat My Meatloaf, so I chopped it up instead of using the Mexican cheese blend that this recipe calls for. Also, the sugar played hookie on picture day.
Mony Mony Macaroni Salad
1 sm. bag macaroni shells
1 cucumber (peeled and diced)
2 roma tomatoes (seeded and diced)
½ med onion (diced)
½ c. mayonnaise (no miracle whip!)
¼ c. sugar
¼ c. milk
1 clove garlic, minced
1 tbsp. season-all
2 c. shredded Mexican cheese blend
Boil the noodles, drain really well, refrigerate (you can boil the noodles a day ahead). Throw the diced veggies on top of the noodles. In a bowl, mix together the mayo, sugar, and just enough milk to make it ribbon (about ¼ cup). Mix garlic and season-all into the sauce. Gently fold the sauce into the noodles/veggies a little at a time until everything is thinly covered. Fold in the cheese. Chill for 2 hours.
I like Lawry’s seasoned salt, but “25% less sodium” means you have to add your own salt.
I was cooking for a crowd. This recipe will make half of what is pictured below.
I made this with some baby Pulled Porky’s sandwiches for a camping trip on the Guadalupe River. Here is the chow line, full of some very hungry River Rats: