Southern Bite http://southernbite.com Stacey Little's Southern Food & Recipe Blog Thu, 02 Jul 2015 14:37:40 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Roasted Garlic Ranch Chicken Bake http://southernbite.com/2015/07/02/roasted-garlic-ranch-chicken-bake/ http://southernbite.com/2015/07/02/roasted-garlic-ranch-chicken-bake/#comments Thu, 02 Jul 2015 14:37:40 +0000 http://southernbite.com/?p=7445 With our busy summer schedule, I’m always looking for quick and easy meal ideas.  I love just being able to throw ingredients in a dish and let it cook.  This is one of those dishes. …read more »

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This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

With our busy summer schedule, I’m always looking for quick and easy meal ideas.  I love just being able to throw ingredients in a dish and let it cook.  This is one of those dishes.  You just kinda throw it all in a 9×13 and bake it – and it turns out amazing!

2015-06-28 13.42.34

The folks at Hidden Valley have launched a host of great new flavors like Avocado Ranch, Cucumber Ranch, Sweet Chili Ranch, and Roasted Garlic Ranch.  So I ventured to my local Walmart to check them out.  I knew the Roasted Garlic would be my favorite and of course it was.  Having seen the success of similar meals that all bake together in the oven, I wondered what might happen if I used the Roasted Garlic Ranch as the seasoning and sauce for a one pan meal.  The result… quite tasty!  The chicken turned out flavorful and juicy and of course the beans and potatoes were fantastic with the Roasted Garlic Ranch flavor!  I can imagine the Sweet Chili being really good used this way, too!

Get $1.00 off any 1 Hidden Valley Flavored Ranch Dressing at Walmart! 

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

The prep is super simple! Wash, peel, and slice 4 medium russet potatoes no more than 1/4 inch thick.  Then place them in a greased 9×13 pan.  Season with salt and pepper.

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

The top with 3 or 4 large chicken breasts and season with salt and pepper.

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

Add the fresh green beans around the chicken.

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

Top with the Roasted Garlic Ranch dressing and wrap tightly with foil.  Bake at 350°F for 40 minutes, then remove the foil and bake for 20 to 30 minutes more, or until the chicken is cooked through and the potatoes are tender.  See how simple that is?

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!  Get $1.00 off any 1 Hidden Valley Flavored Ranch Dressing at Walmart! 

Roasted Garlic Ranch Chicken Bake
 
Prep time
Cook time
Total time
 
Serves: About 4 servings
Ingredients
  • 4 medium Russet potatoes
  • 3 to 4 large skinless chicken breasts
  • 12 to 16 ounces (1 lb) fresh green beans, washed and trimmed
  • salt and pepper
  • ¾ cup Roasted Garlic Hidden Valley Ranch Dressing
Instructions
  1. Preheat the oven to 350°F and spray a 9x13 baking dish with nonstick cooking spray.
  2. Wash, peel, and slice the potatoes in half lengthwise, then slice them into slices no wider than ¼ inch. Place them int eh bottom of the dish and add salt and pepper.
  3. Place the chicken breasts on top of the potatoes and season with salt and pepper.
  4. Place the green beans around the chicken and drizzle ranch dressing over the entire dish. Cover tightly with foil and bake for 40 minutes. Remove the foil and continue baking for 20 to 30 minutes or until the chicken is cooked through and the potatoes are tender.

This post is sponsored by Hidden Valley Ranch and DataRank, but the opinions herein are my own.

 

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Baked Ham and Pimento Cheese Egg Cups http://southernbite.com/2015/06/30/baked-ham-and-pimento-cheese-egg-cups/ http://southernbite.com/2015/06/30/baked-ham-and-pimento-cheese-egg-cups/#comments Tue, 30 Jun 2015 14:27:57 +0000 http://southernbite.com/?p=7430 Y’all, these Baked Ham and Pimento Cheese Cups are so good and so easy!  I just love how the salty ham gets a bit crispy aroudn the edges and then you’ve got the gooey cheese,…read more »

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These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!Y’all, these Baked Ham and Pimento Cheese Cups are so good and so easy!  I just love how the salty ham gets a bit crispy aroudn the edges and then you’ve got the gooey cheese, they’re just delicious.  And they’re easy enough for a busy weekday morning, but fancy-looking enough for company.

These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!

To start, you’ll need some thinly sliced ham, some prepared pimento cheese (I like the Palmetto Cheese brand), some eggs, and some salt and pepper.  Now, you can make as many of these as you need.  I usually make two for each person, so I made 6 in this batch.  You lightly spray a muffin pan with nonstick cooking spray then place a slice of ham in each cup.

Baked Ham & Pimento Cheese Egg Cups

Next place about 1 tablespoon of the pimento cheese in each cup.  Press it with the back of a spoon to get it all the way down in there and spread evenly.

Baked Ham & Pimento These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!Egg Cups

Next, crack a small egg into each cup.  For those of you who prefer scrambled eggs, you can simply crack the egg into a small bowl and scramble it before you pour it into the cup.

These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!

Top each with a little salt and pepper and then bake them in a 350°F oven for 15 to 20 minutes, depending on how you like your eggs.  See, there you go.  Easy-peasy, lemon-squeezy!  Breakfast is served!  Y’all enjoy!

These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!

Baked Ham and Pimento Cheese Egg Cups
 
Ingredients
  • thinly sliced ham
  • prepared pimento cheese (I like to use Palmetto Cheese)
  • small eggs
  • salt
  • pepper
Instructions
  1. Preheat the oven to 350°F. Lightly spray the cups of a muffin tin. Carefully place a slice of ham into each cup, ensuring it covers the sides. There will be some overlap. Scoop 1 tablespoon of pimento cheese into each cup and gently press it into the bottom. Crack an egg into each cup over the pimento cheese. You can also crack the egg into a small bowl and scramble it and then pour it onto the cup if that's more your speed. Sprinkle with salt and pepper and bake for 15 to 20 minutes, or until the egg is done to your liking - shorter for runny yolk, longer for firm yolk. Serve immediately.

 

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No-Bake S’mores Cheesecake and What We Expect from Our Children http://southernbite.com/2015/06/23/no-bake-smores-cheesecake-and-what-we-expect-from-our-children/ http://southernbite.com/2015/06/23/no-bake-smores-cheesecake-and-what-we-expect-from-our-children/#comments Tue, 23 Jun 2015 14:51:17 +0000 http://southernbite.com/?p=7418 Last week, I was at a local restaurant for lunch when I overheard a conversation between and father and his little boy – who seemed to be about 5 or so.  The father was begging…read more »

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No-Bake S'mores Cheesecake

Last week, I was at a local restaurant for lunch when I overheard a conversation between and father and his little boy – who seemed to be about 5 or so.  The father was begging the little boy to eat and used the old “there are starving children in Africa” bit to try to convince him.  I laughed it off and considered the number of times I had heard that same line growing up.  But the more I got to thinking about it, the more I wondered if that little boy even understood what that meant.  I’ve often talked about perspective on the blog and my thoughts led me to that idea again.  So here’s what I’m wondering… Are we expecting too much from our children?

No-Bake S'mores Cheesecake

My thoughts took me back a week or so to a conversation I had with Jack in the car.  Rain had cancelled baseball practice for the second day in a row and he was in full on melt down mode – tears and all.  I remember telling him that it wasn’t a big deal and that he needed to stop being so upset about it.  But the more I thought about this conversation, the more I realized how wrong I was to tell him that.  If we as parents do our jobs, our kids not getting to go to baseball practice (or whatever it may be) should literally be the worst thing that has ever happened to them.  Our job is to protect our children from the bad things in the world.  They shouldn’t have an in dept understanding of the atrocities that are occurring around the world.  Now, don’t get me wrong, I think our kids should all have an age appropriate understanding of the hardships in life, but should my 6-year-old understand famine in Africa?  I say, no.

No-Bake S'mores Cheesecake

And while it’s easy to dismiss the tears when a favorite toy breaks as trivial, for our kids it really is one of the worst things that has happened to them.  Or at least it should be.  As I said, it’s our job to protect them and ensure they don’t experience pain and hardship.  And I think sometimes, we as parents, expect a little too much from our children.  What we see as “little things” they see as big things.  So I think it’s important to keep that perspective in mind.  Do we cater and pander to bad behavior, absolutely not.  But I think being able to understand what our kids are going through might make us better able to relate to them.  I think being able to relate to our kids makes us better parents.  But that’s just me…

No-Bake S'mores Cheesecake

Y’all this No-Bake S’mores Cheesecake is ridiculous!  It’s so easy and so delicious.  That topping with the Cool Whip and marshmallow creme is amazing.  I would eat that mess on a cracker if I could.  I just can’t wait for y’all to try it!

No-Bake S'mores Cheesecake

No-Bake S'mores Cheesecake and What We Expect from Our Children
 
Prep time
Total time
 
Serves: 8 to 10
Ingredients
  • 20 sheets of graham crackers (4 crackers each sheet)
  • ½ cup (1 stick) butter, melted
  • 2 (8-ounce) containers frozen whipped topping, thawed
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3.56-ounce to 3.8-ounce) box dark chocolate instant pudding mix
  • 1 (7-ounce) jar marshmallow creme (or marshmallow fluff)
Instructions
  1. Crush 15 of the crackers well and combine them in a bowl with the melted butter. Firmly press the mixture into the bottom of a 9-inch spring form pan that has been coated lightly with nonstick cooking spray. Refrigerate the crust while you prepare the other layers.
  2. In a stand mixer or using a hand mixer, combine 1 container of the whipped topping and the cream cheese and blend until smooth. Add the pudding mix powder and mix well. Spread this layer over the crust evenly.
  3. To make the topping, combine the other container of whipped topping and the jar of marshmallow creme in a stand mixer or with a hand mixer and blend until smooth. Spread it over the top of the chocolate mixture. Crush the remaining 5 graham crackers by hand and sprinkle them over the top. Cover and refrigerate for at least 3 hours to allow the layers to set.

 

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BBQ Chicken Tostadas and July 4th Giveaway http://southernbite.com/2015/06/19/bbq-chicken-tostadas-and-july-4th-giveaway/ http://southernbite.com/2015/06/19/bbq-chicken-tostadas-and-july-4th-giveaway/#comments Fri, 19 Jun 2015 14:38:09 +0000 http://southernbite.com/?p=7400 **Be sure to scroll down for details on the July 4th Prize Pack Giveaway… July 4th will be here before we know it and we’ll all be searching for the perfect BBQ recipes to help…read more »

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**Be sure to scroll down for details on the July 4th Prize Pack Giveaway…

Smokehouse BBQ Chicken Tostadas

July 4th will be here before we know it and we’ll all be searching for the perfect BBQ recipes to help celebrate our country’s birth!  But thanks to the folks at Farm Rich, you don’t have to have a smoker or even a grill to enjoy amazing BBQ.  Seriously!FarmRich

Their delicious new Smokehouse line includes a variety of delicious pork, beef, and chicken products that give you all of that great smokehouse flavor with absolutely none of the work!  FR_Smokehouse_BBQ PulledChicken

These BBQ Chicken Tostadas are the perfect way to take that delicious pulled chicken BBQ and kick it up a notch.  Whether you’re serving these for your July 4th celebration or just for a simple weeknight meal, you just can’t beat the convenience of the Farm Rich products!Farm RichPicnic Prize Pack

And the amazing folks at Farm Rich are going to make your July 4th a little better with an incredible July 4th Prize Pack containing:

Deluxe Floating Pool Cooler
Red, White and Blue Horseshoe Set
Red/Blue Checkered Table Runner
Outdoor Burlap Fourth of July Party Banner
Farm Rich Smokehouse BBQ aprons, tongs, mitt
And we can’t forget coupons for free Farm Rich Smokehouse BBQ products to complete your July 4th meal!

You have two easy ways to enter!  Simply leave a comment below with your favorite 4th of July recipe or sign up for the Southern Bite email newsletter.  You have until June 26th at 11:59 pm CDT to enter.

Find more delicious Farm Rich Smokehouse recipes here and be sure to follow them on Facebook, Pinterest, Twitter, YouTube, and Instagram for even more.

BBQ Chicken Tostadas
 
Serves: 4 servings
Ingredients
  • 1 carton Farm Rich Smokehouse Pulled Chicken BBQ
  • 12 corn tortillas
  • Vegetable oil for frying
  • Kosher salt
  • 2 (15-ounce) cans refried black beans
  • ½ head iceberg lettuce, sliced thin and seasoned with salt and a little vinegar
  • 2 medium tomatoes, chopped
  • 8 ounces queso fresco, crumbled (or substitute shredded Monterey jack cheese)
  • 2 limes, sliced
Instructions
  1. Prepare Pulled Chicken BBQ according to package directions and keep warm.
  2. In a small saucepan, stir together the refried beans and 2 tablespoons water. Cook over low heat until warmed through. Keep warm adding more water if necessary for a thick paste like consistency.
  3. Pour enough oil into a frying pan so that you have a ½-inch layer of oil. Heat on medium high heat until sizzling but not smoking. Have a tray lined with paper towels ready.
  4. Working with one tortilla at a time, slide it into the hot oil and cook until golden brown on both sides. Remove with tongs to the paper towels and sprinkle with salt. Repeat with the remaining tortillas.
  5. To assemble tostadas: Spread a layer of refried beans on each tortilla. Top each with BBQ chicken, lettuce, tomatoes and queso fresco. Serve warm with lime wedges to squeeze over before eating.

 

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The Best Bread Pudding http://southernbite.com/2015/06/16/the-best-bread-pudding/ http://southernbite.com/2015/06/16/the-best-bread-pudding/#comments Tue, 16 Jun 2015 13:00:40 +0000 http://southernbite.com/?p=7381 A few weeks ago, I had the great honor of joining my friend Christy Jordan from Southern Plate and the amazing folks from AllSouth Appliance on a road trip to Louisville, Kentucky to the GE…read more »

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The Best Bread Pudding

A few weeks ago, I had the great honor of joining my friend Christy Jordan from Southern Plate and the amazing folks from AllSouth Appliance on a road trip to Louisville, Kentucky to the GE Monogram Experience Center to learn all about the AMAZING GE Monogram appliances.  Now, I’ll be the first to admit that when I think luxury appliances, my mind doesn’t automatically go to GE, but boy did this trip change that.  I’ve got tons to share with you about the trip and about the awesome Monogram appliances – especially the ridiculous Advantium oven – but that will be in another post.  Seriously, have y’all heard about this Advantium oven?  It is the coolest thing I’ve seen in appliances in a long time.  It’s a speed cooking oven that uses 4 different heat sources to quickly and deliciously cook nearly anything.  We tested frozen chicken fingers and pizza, grilled cheeses, and even filet mignon in this baby.  I was skeptical about the grilled cheese and the filet, but was absolutely amazed.  My personal option is that the only way to cook a filet is on the grill, but it was as near perfection as possible.  And that grilled cheese was the perfect gooey and toasted to perfection!  Y’all it was amazing!  But more on that later…The Best Bread Pudding While we were there, the chefs Joe and Brian at the Monogram Center cooked for us several times and one night for dessert they made this bread pudding.  Now, I’m not a bread pudding fan.  It’s just not my thing.  But THIS bread pudding blew my mind – and that’s hard to do.  This is THE BEST bread pudding I have ever had in my life.  Seriously.  The best.  Now, it’s loaded with fat, sugar, and calories, but it’s totally worth that extra time at the gym.  I promise.  The Best Bread Pudding

You start with two French baguettes.  Now, these are real deal baguettes – not just French bread.  I used 2 (10-ounce) baguettes.The Best Bread Pudding  You make this super thick and rich pudding out of tons of cream and butter and soak the diced bread in it overnight.  The Best Bread Pudding

Strain the bread out of the liquid and place it into a greased dish.  You’ll want some liquid in the dish, but not much.  The Best Bread Pudding

Then you top it with some more sugar – brown sugar this time – and bake it to golden deliciousness.  The Best Bread Pudding

Then you use some more cream, butter, and sugar to create a decadent caramel sauce for the topping.  Y’all, I’m serious.  This stuff is crazy.  Try it.  The Best Bread Pudding

The Best Bread Pudding
 
Ingredients
  • 1 quart (4 cups) heavy cream
  • 15 eggs
  • 1½ cups white sugar
  • 2 tablespoons cinnamon
  • 1 tablespoons vanilla extract
  • 1½ cups firmly packed brown sugar
  • 2 French baguettes
Sauce:
  • 2 cups heavy cream
  • 1 cup (2 sticks) butter
  • 2 cups brown sugar
Instructions
  1. Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl.
  2. Slice the baguettes lengthwise then cut into 1" pieces.
  3. Soak the bread in the cream mixture in the refrigerator overnight, covered.
  4. Spray a 9x13 casserole dish with pan spray or coat with butter.
  5. Layer in the soaked bread but not all the cream mixture. Discard the remaining cream mixture.
  6. Leave the bread about ½" from the top so it has room to rise when baking.
  7. Cover the top with brown sugar and bake at 325 for 45 minutes, then start checking and remove when center is set.
For the Sauce:
  1. Melt butter then add brown sugar and bring to a boil.
  2. Add the cream and stir very well then set aside.
  3. When the bread pudding is ready let it cool for 15 minutes then pour the sauce over the top so it can soak in. You may not need all of the sauce.

 

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Amaretto Peanut Butter Cup Pie http://southernbite.com/2015/06/03/amaretto-peanut-butter-cup-pie/ http://southernbite.com/2015/06/03/amaretto-peanut-butter-cup-pie/#comments Wed, 03 Jun 2015 15:42:14 +0000 http://southernbite.com/?p=7371 Growing up we had a Cold Stone Creamery not too far and I just loved going in there.  For those of you not familiar with Cold Stone, it’s one of those places where you pick…read more »

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Amaretto Peanut Butter Cup Pie

Growing up we had a Cold Stone Creamery not too far and I just loved going in there.  For those of you not familiar with Cold Stone, it’s one of those places where you pick your ice cream and mix-ins and they mix it all together with paddles on a frozen stone right in front of you.  Without fail, I ALWAYS got their delicious amaretto ice cream and had them mix in Reese’s peanut butter cups.  It was a near obsession.  When the place closed, I was lost without it.  Now any time we’re traveling, I always scope things out in advance to see if they have a Cold Stone.  Of course, if they do, we have to make a stop so I can get my fix.  :)Amaretto Peanut Butter Cup Pie

The other night I was craving my Cold Stone when I had a stroke of genius.  I got in the kitchen and turned my Mom’s classic cream cheese pie into something with all the great flavor of my favorite ice cream and mix-in.   My Amaretto Peanut Butter Cup Pie was born.   Now, if you’re not a huge fan of almond flavoring, you probably won’t like this.  But, feel free to just leave it out if it’s not your thing.  You might also try starting with less flavoring and add more until you get to a flavor you like.  (Hint – it’s also great with other candy bars like Heath Bars and Snickers.)  Y’all enjoy!

Amaretto Peanut Butter Cup Pie

Amaretto Peanut Butter Cup Pie
 
Prep time
Total time
 
Serves: about 8 servings
Ingredients
  • 1 (8-ounce) block cream cheese, softened
  • ½ cup powdered sugar
  • 2 teaspoons almond extract
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 12 Reese's peanut butter cups, coarsely chopped
  • 1 pre-made regular chocolate or Oreo crust
  • chocolate syrup for drizzle (optional)
Instructions
  1. Combine the cream cheese, powdered sugar, and almond extract in a large bowl with a hand mixer or in a stand mixer. Blend until smooth. Add the whipped topping and mix until combined, but be cautious to not over-mix. Fold in the peanut butter cups, reserving some to sprinkle on the top. Spread the mixture in the pie crust, top with remaining chopped peanut butter cups, and refrigerate for a few hours before serving. Drizzle with chocolate syrup if desired.
Notes
Not a fan of almond flavoring? Use less or simply leave it out.

 

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Vlog Every Day in June Challenge http://southernbite.com/2015/06/01/vlog-every-day-in-june-challenge/ http://southernbite.com/2015/06/01/vlog-every-day-in-june-challenge/#comments Mon, 01 Jun 2015 23:02:47 +0000 http://southernbite.com/?p=7366 I’m joining Christy from Southern Plate and food bloggers from across the country for the Vlog Every Day in June Challenge.  Each day, I’ll post a video blog answering questions to help you get to…read more »

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Vlog Challenge

I’m joining Christy from Southern Plate and food bloggers from across the country for the Vlog Every Day in June Challenge.  Each day, I’ll post a video blog answering questions to help you get to know me, my family, and Southern Bite a little bit better!

June 1 & 2: 
How long have you been blogging? What prompted you to start?
What was the first recipe you ever posted on your blog and what made you choose that one?

June 3: 
Who taught you how to cook?  Tell us about them.

June 4: 
Have you ever had a major food fail?

June 5,8,9,10,11,12,15,& 16: 
What was the first thing you remember cooking? How old were you?
What food trend do you see as utterly ridiculous?
What dishes do your family and friends beg you to make for them?
You’ve just come home from a week away, an entire week without any home cooked food. What is the first thing you make?
Is there a special dessert you like for your birthday?
What would your last meal be?
Describe a typical meal (or meals) that your family had while growing up.
Do you remember the pattern of dishes you ate on as a child? Are there any special dishes your family uses today?

Yes, I’m behind. Yes, I’m playing catch up. Yes, I’m wearing the same shirt as the last video, but I promise it was more than a week apart and the shirt was clean. :)

June 16, 18, 19: 
What did you drink with meals growing up? What does your family drink with meals today?
If you were to have your own tv show what would it be about? Describe an episode.
What was the last book you read?

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Cooking Lesson: How to Cut Up a Whole Chicken http://southernbite.com/2015/05/14/cooking-lesson-how-to-cut-up-a-whole-chicken/ http://southernbite.com/2015/05/14/cooking-lesson-how-to-cut-up-a-whole-chicken/#respond Thu, 14 May 2015 13:58:48 +0000 http://southernbite.com/?p=7359 Buying a whole chicken and cutting it up yourself can save a lot of money.  In this video, I show you how to easily cut up a whole chicken.

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Buying a whole chicken and cutting it up yourself can save a lot of money.  In this video, I show you how to easily cut up a whole chicken.

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Slow Cooker Meatballs http://southernbite.com/2015/05/12/slow-cooker-meatballs/ http://southernbite.com/2015/05/12/slow-cooker-meatballs/#comments Tue, 12 May 2015 14:17:33 +0000 http://southernbite.com/?p=7340 Schedules are growing more hectic in the Little household with the arrival of the warmer weather.  So, once again, I’m turning to my trusty sidekick – the slow cooker – to help with dinner.  Lots…read more »

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Slow Cooker Meatballs

Schedules are growing more hectic in the Little household with the arrival of the warmer weather.  So, once again, I’m turning to my trusty sidekick – the slow cooker – to help with dinner.  Lots of folks think of the slow cooker as a cool weather appliance, but I love it for the ease of getting meals ready during the busy time of the year and love that it doesn’t heat up the whole house when it’s so warm outside.  These Slow Cooker Meatballs are a great way to do just that.  Pop them in the slow cooker in the morning and when you get home all you’ve got to do is boil some pasta and make a salad.  You can even use these to make amazing meatballs sandwiches.

Slow Cooker MeatballsSo let’s get to making some meatballs, shall we?  Here we have all our ingredients in one big bowl.

Slow Cooker Meatballs

Now, the first instinct is to just dive right in there and start squishing around.  But, I’ve found that using a fork to “stir” everything together works better because it keeps the mixture from getting overworked.  You’ll just need to make sure it’s all mixed well.

Slow Cooker Meatballs

Scoop out about 1/4 cup of the meat mixture and roll it into a ball.  I like to use a 1/4 cup cookie scoop for this.  It’s keeps them all the same size.

Slow Cooker MeatballsSlow Cooker Meatballs

We’ve got one jar of the sauce in the slow cooker (that’s been sprayed with nonstick cooking spray -you’ll thank me when it’s clean-up time).  Put the meatballs all in there and then top with the other jar of sauce.  Then put the lid on it and cook on low for about 5 hours.

Slow Cooker Meatballs

There you have it!  Delicious and EASY Slow Cooker Meatballs.  These are great served over pasta or even in a meatball sandwich!

Slow Cooker Meatballs

Slow Cooker Meatballs
 
Prep time
Cook time
Total time
 
Serves: About 12 meatballs
Ingredients
  • 2 (24-ounce) jars spaghetti sauce
  • 1½ pounds ground beef
  • 1 egg, lightly beaten
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup seasoned bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Lightly spray the crock of a slow cooker with nonstick cooking spray. Pour one jar of the sauce in the slow cooker.
  2. In a large bowl, combine the ground beef, egg, garlic powder, onion powder, bread crumbs, salt and black pepper. (I like to use a fork for this. It gets everything blended without overworking the mixture.) Scoop about ¼ cup of the meat mixture and roll it into a ball. Place the meatball into the slow cooker on top of the sauce and repeat until all of the meat mixture has been formed into balls. Top with the other jar of sauce and cook covered on low for about 5 hours.

Slow Cooker Meatballs

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Strawberries and Cream Biscuits and the Biscuits Cookbook http://southernbite.com/2015/05/06/strawberries-and-cream-biscuits-and-the-biscuits-cookbook/ http://southernbite.com/2015/05/06/strawberries-and-cream-biscuits-and-the-biscuits-cookbook/#comments Wed, 06 May 2015 14:38:01 +0000 http://southernbite.com/?p=7305 I’m super excited to share this new recipe with y’all. It comes from my pal Jackie’s new cookbook – Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen!  You probably recognize her name from…read more »

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Strawberries and Cream BiscuitsI’m super excited to share this new recipe with y’all. It comes from my pal Jackie’s new cookbook – Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen!  You probably recognize her name from her popular blog over at Syrup and Biscuits.  She’s always serving up good eats over there and now she sharing her heritage and family biscuits recipes in her new book!

I’m so excited for Jackie and this beautiful book that released yesterday!  If you love biscuits (and who doesn’t) then you’ll love this book!  It’s filled with amazing recipes that will certainly get you thinking outside of regular buttermilk biscuits.  With recipes that range from these delicious Strawberries and Cream Biscuits to an amazing Pepperoni Skillet Pizza with a biscuit crust, there’s truly something for everyone in here!

Strawberries and Cream Biscuits I made these Strawberries and Cream Biscuits and my family went wild over them!  I often try recipes out of books and end up never using the recipes again, but I’ve already had requests for these again, so I’ve got a sneaking suspicion that these will be added to the regular rotation at our house.  Y’all enjoy!

Get the book here: Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen

Strawberries and Cream Biscuits and the Biscuits Cookbook
 
Prep time
Cook time
Total time
 
Serves: 12 to 15 biscuits
Ingredients
  • 2 cups self-rising flour
  • 1 tablespoon sugar
  • ½ cup unsalted butter
  • 1 cup fresh diced strawberries
  • 1 cup plus 1 tablespoon heavy cream
  • cooking oil and granulated sugar for tops
Instructions
  1. Place flour and sugar in a large bowl. Cut or rub in butter until flour resembles coarse meal.
  2. Add strawberries and heavy cream. Stir until dough is wet and sticky.
  3. Turn out onto a well-floured surface. Sprinkle dough with flour and gently knead, adding additional flour as needed until dough in no longer sticky.
  4. Roll out to 1 inch thick. Cut with with a 2½-inch biscuit cutter dipped in flour. Place on a baking sheet oiled or covered in a baking mat.
  5. Brush tops of biscuits with cooking oil. Sprinkle with granulated sugar.
  6. Bake in preheated 450° oven for 15 minutes or until tops are golden brown.

 

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