Southern Bite http://southernbite.com Stacey Little's Southern Food & Recipe Blog Wed, 27 Aug 2014 20:47:51 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Banana Pineapple Pound Cakehttp://southernbite.com/2014/08/27/banana-pineapple-cake/ http://southernbite.com/2014/08/27/banana-pineapple-cake/#comments Wed, 27 Aug 2014 14:27:48 +0000 http://southernbite.com/?p=6613 These first few weeks of kindergarten have proven to be a little more challenging than we expected at the Little household.  Our little guy is having some trouble adjusting to the schedule and has had…read more »

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Banana Pineapple Cake

These first few weeks of kindergarten have proven to be a little more challenging than we expected at the Little household.  Our little guy is having some trouble adjusting to the schedule and has had a few rough days in terms of behavior.  It’s not been anything serious, but we’re pretty strict about conduct when it comes to school.  Nonetheless, he had a great day yesterday and as we were sitting watching television last night he made a comment about how tired he was.  When we inquired about why he was so tired, his response was simply perfect.  “I wasn’t tired yesterday because I got in trouble.  Today I’m tired because I was good.  It’s hard work being good,” he said.  “It’s easy being bad.”  It was an amazing proclamation from my favorite five-year-old, especially being that it was an answer to something I’d been contemplating for the last few weeks.

Recently I seem to have been overwhelmed at the amazing amount of negativity on social media and just in general.  With the events in Ferguson, Missouri and the hype about the ALS Ice Bucket Challenge, I’ve seen lots of folks complaining and being incredibly critical of one another.  At what point did it become a problem that folks have differing opinions?  And why is it okay for us to verbally attack one another just for being different?  If you don’t feel like being a part of a fundraising effort, don’t be a part of it.  Why must we be critical of people for having convictions?  What happened to that famous idea of keeping your mouth shut if you don’t have anything nice to say?  It almost seems that our ability to be compassionate to one another is eroding over time.

My little boy, in his infinite wisdom, answered it all for me.  The truth is, it is easy to be negative.  The challenge of being nice means we sometimes have to censor ourselves, which isn’t easy.  But regardless of how difficult it is, it’s something we should do.  It’s something we MUST do.  We’ve got to learn to be kinder to one another.  It seems that for many folks, social media has eliminated the filter between their brains and their mouths.  They think it and post it – regardless of who it might hurt.  People obviously feel safe behind a keyboard.  But here’s my challenge for y’all:  If you wouldn’t say it to someone’s face, don’t say it anywhere else.  Make the effort… be nice.

Y’all this Banana Pineapple Cake is so delicious!  It’s perfect for dessert and works great for a quick breakfast, too!  I just know you’ll enjoy it just as much as my family does.

Banana Pineapple Cake

Banana Pineapple Pound Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Banana Pineapple Pound Cake

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 3 bananas diced
  • 1 (8-ounce) can crushed pineapple (with the juice)
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • For the icing:
  • 4 ounce cream cheese, softened
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar
  • 2 teaspoons (or more) milk or heavy cream

Instructions

Preheat the oven to 350° F. Grease and flour a Bundt pan.

In a large bowl, whisk the flour, baking soda, and salt together. Add the sugar and mix well. Add the bananas, pineapple with the juice, oil, eggs, and vanilla and stir until combined.

Pour into the prepared pan and bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Cool completely in the pan before removing.

For the icing:

Combine the softened cream cheese, vanilla, sugar, and 2 teaspoons of milk or heavy cream in a medium bowl. Stir until combined adding more milk or cream to get the icing to the consistency you want. It should be thick but pourable. Drizzle the icing on the cake once it has cooled and been removed from the baking pan.

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Tomato Pie and First Day Jittershttp://southernbite.com/2014/08/19/tomato-pie/ http://southernbite.com/2014/08/19/tomato-pie/#comments Tue, 19 Aug 2014 16:28:59 +0000 http://southernbite.com/?p=6598 By all accounts, yesterday was going to be a difficult day in the Little household.  It was the first day of kindergarten.  We had done everything to equip him with what we thought he would…read more »

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Tomato Pie

By all accounts, yesterday was going to be a difficult day in the Little household.  It was the first day of kindergarten.  We had done everything to equip him with what we thought he would need for that first big day.  He had new shoes, new clothes, and tote bag with his initials embroidered on it (they can’t use back packs yet).  We had taken special care in ensuring we got everything the teacher had requested on the supply list to the letter.  We had done our best to prepare him emotionally and mentally, too.  We had talked at length about how kindergarten would be different from preschool and about what a big boy he had to be.  Heather and I had gone through all the scenarios: what happens if he cries, what happens if she cries, what happens if we all cry.  We got up early to ensure to get those special “first-day-of-school” photos and to feed him a good breakfast.  Hand-in-hand we all walk into the school.  We greet the principal at the door and make our way down the hallway to the classroom.  I can almost feel the tension wafting through the air.  Parents are reluctantly ushering their children into a foreign rooms filled with other children they don’t know.  The tear-stained faces of kids and parents alike make it even harder.  I feel a lump build in my throat.  We reach the classroom and I look over and see the tears beginning to well up in Heather’s eyes.  I look away quickly, knowing that eye contact will only make it worse.  Jack greets his teacher who tells him to go find his name on a cubby and to put his bag away.  She shows him where his seat is and he turns to me, gives me knuckles, and walks away.  He never looked back.  There were no tears from him, just a nervous grin and we quickly exit the room after telling him to, “have a great day!”  And that was it.  It was so simple. I never imagined it would be that simple.

Isn’t it funny how we as parents sometimes make things worse than they have to be?  We were all geared up for a day filled with tears when there were barely none at all – at least not from Jack.  He was thrilled and so excited.  I’m sure he was scared, but he went in there with a brave face and ended up loving his first day.  Time will tell whether that excitement will continue, but I’m sure it will.  He absolutely loves his teacher already and I’m sure that love will grow as she inspires him to learn. Here’s wishing all the little ones out there an amazing first day!  Oh, and parents… y’all lighten up.  Your kid’s got this.  :)

Tomato Pie

This delicious tomato pie is a real favorite at our house.  The fresh basil really put it over the top, but the dried basil works just as well if you don’t have fresh.  Y’all enjoy!

Tomato Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 6 to 8 slices

Tomato Pie

Ingredients

  • 4 medium tomatoes
  • salt
  • 1 regular pie crust
  • 3/4 cup mayonnaise
  • 2 cups mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 3 garlic cloves, minced
  • 8 to 10 basil leaves, chopped (or 1 teaspoon dried basil)

Instructions

Thinly slice the tomatoes and salt them. Place them in a strainer or on a cooling rack to allow the salt to draw out some of the moisture.

Bake the pie crust per the instructions and cool.

Preheat the oven to 350° F.

In a medium bowl, combine the mayonnaise, mozzarella cheese, Parmesan cheese, and minced garlic. Stir well and set aside.

Return to the tomatoes and use paper towels to blot them well to remove the excess moisture. Layer the tomatoes and chopped basil in the pie crust. Spread the cheese mixture over the top. Bake for about 40 minutes or until the topping is golden brown. I recommend placing the pie on a rimmed baking pan (jelly roll pan) in case the pie spills over.

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Win a SPECIAL signed copy of The Southern Bite Cookbook!http://southernbite.com/2014/08/07/win-special-signed-copy-southern-bite-cookbook/ http://southernbite.com/2014/08/07/win-special-signed-copy-southern-bite-cookbook/#comments Thu, 07 Aug 2014 15:24:45 +0000 http://southernbite.com/?p=6590 I’ve got a fun and exclusive little giveaway for y’all today.  In the chaos, which I am grateful for, over the last few months after the book release, I realized that I haven’t given away…read more »

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FINAL FINAL COVERI’ve got a fun and exclusive little giveaway for y’all today.  In the chaos, which I am grateful for, over the last few months after the book release, I realized that I haven’t given away a copy of my own book!  How is that even possible?  There were lots of places where you could go win one right after the book came out, but I just didn’t have time to offer a giveaway on my own blog… until now.  And this giveaway couldn’t be just any old book giveaway, it had to be special.  So here’s the deal.  I’m giving away a copy of the book signed by a bunch of the folks that made it possible – my mother, grandmother, wife, and son… and me of course!  You’ve got 4 generations of family signatures in this book and there are only 5 copies like this in existence.  One could be yours!  See below for entry details.
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Biscoff Cream Cheese Piehttp://southernbite.com/2014/08/05/biscoff-cream-cheese-pie/ http://southernbite.com/2014/08/05/biscoff-cream-cheese-pie/#comments Tue, 05 Aug 2014 15:13:42 +0000 http://southernbite.com/?p=6579 I grew up eating this plain and simple cream cheese pie without the Biscoff.  It was a simple, sweet treat that was easy to make.  The other night, I had a nostalgic craving for the…read more »

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Biscoff Cream Cheese Pie

I grew up eating this plain and simple cream cheese pie without the Biscoff.  It was a simple, sweet treat that was easy to make.  The other night, I had a nostalgic craving for the stuff so I set out to make it.  When I went into the pantry to grab the sugar, I noticed the Biscoff spread sitting there and I thought, “Hey, this would be good in that pie.”  And sure enough, it is!  Now, you’re perfectly welcome to leave the Biscoff out if you don’t have any or just want the plain version.  Without the Biscoff it is great topped with fresh fruit or even your favorite pie filling.  Don’t know what I’m talking about with this Bioscoff spread stuff?  It’s an amazing cookie butter, much like peanut butter but with a totally different flavor.  It has the flavor of the buttery, brown sugar and spice cookies also called Speculoos.  I know this is getting complicated, so here… this is what it looks like.  You can find it in most grocery store near the peanut butter.  :)

Biscoff Spread

Biscoff Cream Cheese Pie

Biscoff Cream Cheese Pie

Rating: 51

Prep Time: 15 minutes

Total Time: 15 minutes

Biscoff Cream Cheese Pie

Ingredients

  • 1 (8-ounce) block cream cheese, softened
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 5 heaping tablespoons Biscoff spread
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 pre-made regular graham cracker crust

Instructions

Combine the cream cheese, lemon juice, sugar, and Biscoff spread 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. Spread the mixture in the pie crust and refrigerate for a few hours before serving.

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Okra and Tomatoes and Being Honest With Ourselveshttp://southernbite.com/2014/07/29/okra-tomatoes-honest/ http://southernbite.com/2014/07/29/okra-tomatoes-honest/#comments Tue, 29 Jul 2014 17:09:01 +0000 http://southernbite.com/?p=6572 A few days ago I was doing a magazine interview when the reporter asked me about my most embarrassing moment.  It took me a few seconds to scan through my brain – there are lots…read more »

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Okra & Tomatoes

A few days ago I was doing a magazine interview when the reporter asked me about my most embarrassing moment.  It took me a few seconds to scan through my brain – there are lots of those kinds of moments for me – when I arrived at a incident in the grocery store where one of my readers recognized me from the blog.  It was a few years ago and was one of the first times that I had been recognized like that.  The reason that it landed in that “most embarrassing moments” category is because of where I was in the grocery store and what I was doing.  There I was, a newly signed author working on my first cookbook, and I was standing in front of, you guessed it, the boxed dinner section holding a box of Hamburger Helper.  There was a long pause in my response and then when I started to tell the reporter about that moment, I started questioning myself.  I remember thinking how embarrassed I was after it happened, but as I was about recall the event for the reporter, I realized that that wasn’t something I should be ashamed of.  So yeah.  There.  I said it.  I feed my family Hamburger Helper.  And we kinda like it.  And yeah, I wrote a cookbook, too.  So what.  That is real life.  No, it doesn’t happen all the time.  Maybe not even once a month, but some days, after a long day at the office, or a tee ball game, I need something quick and easy.  And I’ve always argued that any home cooked meal is better than a drive-through one – in lots of ways.

You know, we need to be honest with ourselves.  We’re all guilty of making things seem better, or fancier, or more impressive and social media just drives that tendency even more.  But real life is real life.  And I think it was Annette Funicello who said, “Life doesn’t have to be perfect to be wonderful.”  I think that’s so true.  Sometimes, on the outside, our lives seem so perfect.  When on the inside, we know they aren’t.  It’s just like me and that danged Hamburger Helper.  I might even venture to say that I like Hamburger Helper, and maybe I shouldn’t say that being that I wrote a cookbook and all.  But liking Hamburger Helper is the truth.  And here are some other truths about me.  Though filled with love, my house isn’t always spotless.  I’m a bit overweight and I’m losing my hair – like REALLY losing my hair.   And contrary to popular belief, writing that cookbook didn’t make me rich – not even anywhere close – so we, like most families, struggle some months to pay bills.  And that’s okay with me.  And it should be okay with you too.  What do you need to be honest with yourself about?

This recipe for Okra and Tomatoes is one that can be found in my cookbook, but it’s so quick and so easy, that I just had to share it with y’all here.   It is also great because you can use frozen okra and a 14 1/2 ounce can of stewed tomatoes if you don’t have the fresh varieties available.  That way you can have okra and tomatoes any time of the year.  Okra & Tomatoes

Okra and Tomatoes

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

Okra and Tomatoes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound okra, cut (about 4 cups cut)
  • 3 ripe tomatoes, seeded and chopped
  • 1 cup chicken broth
  • Salt and black pepper

Instructions

Heat the oil in a large skillet over medium heat. Add the onions, and cook 7 to 8 minutes or until the onions are translucent. Add the garlic, and cook 2 minutes. Add the okra, tomatoes, and chicken broth. Bring to a boil, reduce the heat to a simmer, and add salt and pepper to taste. Cover and cook 15 to 20 minutes or until the okra is tender.

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Cabbage Creole and the Southern Food Blogger Retreathttp://southernbite.com/2014/07/23/cabbage-creole/ http://southernbite.com/2014/07/23/cabbage-creole/#comments Wed, 23 Jul 2014 15:50:37 +0000 http://southernbite.com/?p=6560 Y’all I’m so excited to announce the Southern Food Blogger Retreat!  If you are a  food blogger, no matter what stage in the process – beginner or expert, you’ll want to be a part of…read more »

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Cabbage Creole

Y’all I’m so excited to announce the Southern Food Blogger Retreat!  If you are a  food blogger, no matter what stage in the process – beginner or expert, you’ll want to be a part of this amazing event.  I’ll be speaking along with with some of my favorite blogging family like Christy from SouthernPlate.com, Brandie from TheCountryCook.net, the amazing Linda Carman from White Lily/Martha White and SouthernPantry.com, even my editor from Thomas Nelson will be there to talk with bloggers about writing a cookbook!  Want to make your food photography better?  Kim Box, my dear friend and photographer, will be there to show you how we achieved the stunning images in my cookbook.  It’s really shaping up to be a very worthwhile event!  Space is very limited though, so be sure to check out www.southernfoodbloggerretreat.com today to find out all the details and to see how to register.

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Quite often, I find that the simple things in life are the best – especially when it comes to food.  This Cabbage Creole is one of those things.  It’s easy, quick and is packed with flavor.  It’s a great way to use up some garden fresh veggies, too.  Cabbage Creole - Pinterest

Cabbage Creole

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: About 4 servings

Cabbage Creole

Ingredients

  • 2 tablespoons butter
  • 4 cups chopped cabbage (about 1/2 small head)
  • 1 bell pepper, seeded and chopped
  • 1 small onion, chopped
  • 2 tomatoes, diced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

In a large skillet or dutch oven, melt the butter over medium heat. Add the bell pepper and onion. Cook, stirring frequently, for 3 to 4 minutes. Add the cabbage and tomatoes and cook until the cabbage is tender to your liking. Add the salt and pepper and stir well.

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Better Baked Beans and the Dangers of Waitinghttp://southernbite.com/2014/07/16/better-baked-beans/ http://southernbite.com/2014/07/16/better-baked-beans/#comments Wed, 16 Jul 2014 15:37:24 +0000 http://southernbite.com/?p=6545 I see so many people around me waiting.  Waiting for 5:00pm, waiting for the weekend, waiting for vacation, waiting for a better life.  Think about waiting for a second.  How many times have you been…read more »

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Better Baked Beans

I see so many people around me waiting.  Waiting for 5:00pm, waiting for the weekend, waiting for vacation, waiting for a better life.  Think about waiting for a second.  How many times have you been waiting for a doctor’s appointment and thought, “Wow, this waiting thing is fun!”  I bet never.  How many times have you been standing in line at the grocery store or the DMV and thought to yourself… “Man, waiting is awesome.  I’ve got to do it more often.”  Waiting isn’t very gratifying, it’s not much fun, and it doesn’t really get us anywhere.  Yet, we are forced to wait a lot.  Now go back to that first sentence back up there.  Are you waiting for something?  Is it quitting time, a trip, your next paycheck, when you have enough money?  If you spend your whole life waiting, you’re going to look back and see a rather dull and empty path behind you.  We just established that waiting at the doctor’s office or in line is no fun, the same applies in waiting for your life.  Don’t spend your days waiting for the next one, you’ve got to make the best of the one you have.  At the end of all that waiting, you’ll find your kids grown, your bank account unchanged, and that many of those opportunities have passed you by.   Grab the day by the horns and do something fun and amazing.  Stop waiting.  Remember, life doesn’t have to be flashy and perfect to be wonderful.  Enjoy what you have.  A day will come when there won’t be anymore days left to wait.

This recipe is a quick and easy was to dress up canned baked beans and make them sing!  You show up with these at the next BBQ or potluck and folks will be asking for the recipe, I promise.  Best of all, it’s one of those stir and dump recipes I’ve become known for.  Y’all enjoy!Better Baked Beans - Pinterest

Better Baked Beans

Rating: 51

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 6 to 8 servings

Better Baked Beans

Ingredients

  • 1 (28-ounce) can baked beans
  • 1 (16-ounce) can dark red kidney beans, drained
  • 1/2 medium onion, finely chopped
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 2 tablespoons apple cider vinegar

Instructions

Preheat the oven to 350°F and lightly spray a 2-quart baking dish with non-stick cooking spray. . Combine the ingredients in a large bowl and pour the mixture into the baking dish. Bake uncovered for about 45 minutes or until the mixture is bubbly.

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Crusty Broiled Tomatoes – Southern Living Heirloom Recipe Cookbookhttp://southernbite.com/2014/07/10/crusty-broiled-tomatoes-southern-living-heirloom-recipe-cookbook/ http://southernbite.com/2014/07/10/crusty-broiled-tomatoes-southern-living-heirloom-recipe-cookbook/#comments Thu, 10 Jul 2014 15:19:05 +0000 http://southernbite.com/?p=6535 Y’all know how I feel about the importance of preserving recipes from those that have come before us, right?   Well, what happens if your parents and grandparents weren’t great cooks?  The folks at Southern Living…read more »

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CrustyTomatoes

Y’all know how I feel about the importance of preserving recipes from those that have come before us, right?   Well, what happens if your parents and grandparents weren’t great cooks?  The folks at Southern Living and Oxmoor House have you covered.  Their new cookbook, Southern Living Heirloom Recipe Cookbook: The Food We Love from the Times We Treasure, is filled with time honored recipes that could have come from any family. The “Memorable Mains” chapter is full of centerpiece dishes passed down and loved by generations of Southerners: have your chicken Dixie Fried or Barbequed, Kiev or A La King, or whip up Shrimp Destin or Crispy Fried Catfish. A bunch of one-dish favorites for family dinners and potlucks are featured in “Covered Dish Classics” like Cheesy Chicken Tetrazzini, Shepherd’s Pie, Crab Imperial, and of course no cookbook of Southern classics is complete without a foolproof recipe for Old-Fashioned Chicken and Dumplings topped with chopped hard-boiled egg and parsley.

Southern-Living-Heirloom-Recipe-Cookbook-836x1024

I especially love the”Larder” chapter at the end that is all about pickles, jams, jellies, and preserving the bounty of the Southern garden.  If you have a passion for Southern food, this is a great book to add to your collection.  It really is filled with a host of classic Southern recipes and old-fashioned treats.

Y’all know how good the Folks at Oxmoor House are to us, right?  Well, they’re going to give one lucky Southern Bite reader the chance to win a copy.  Scroll below this recipe for these delicious Crusty Broiled Tomatoes from the book for entry details.

Crusty Broiled Tomatoes – Southern Living Heirloom Recipe Cookbook

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Yield: 8 servings

Ingredients

  • 4 medium tomatoes
  • 1 tablespoon Dijon mustard
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1⁄8 teaspoon ground red pepper
  • 6 tablespoons butter, melted
  • 1 cup soft, fresh breadcrumbs
  • 1 cup freshly grated Parmesan cheese

Instructions

Preheat broiler with oven rack 51⁄2 inches from heat. Cut tomatoes in half. Spread cut sides with mustard; sprinkle with salt, black pepper, and red pepper.

Place tomato halves on oven rack. Combine butter, breadcrumbs, and cheese. Spoon crumb mixture on top of each tomato half.

Broil 2 minutes or until crumbs are golden brown and tomatoes are thoroughly heated.

Notes

To boost flavor, toss breadcrumbs with finely chopped fresh basil or your favorite fresh herb.

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Squash Frittershttp://southernbite.com/2014/07/08/squash-fritters/ http://southernbite.com/2014/07/08/squash-fritters/#comments Tue, 08 Jul 2014 16:09:38 +0000 http://southernbite.com/?p=6523 Yellow Squash is a staple in many Southern gardens.  It’s usually pretty easy to grow and rather prolific.  That means that there is usually some extra around.  If you’ve got some extra squash around, you…read more »

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Squash Fritters

Yellow Squash is a staple in many Southern gardens.  It’s usually pretty easy to grow and rather prolific.  That means that there is usually some extra around.  If you’ve got some extra squash around, you should really try these delicious Squash Fritters.  (Even if you don’t have any extra around, you can usually find it at the grocery store without any problem.)  These are light and crispy and incredibly easy to make.   If the plain version doesn’t suit your fancy, try adding about 1/2 teaspoon of curry powder to give them a kick.  I love them both ways!  Y’all enjoy!IMG_4480-2IMG_4487-2IMG_4488-2Squash Fritters Pinterest

Squash Fritters

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 20 fritters

Squash Fritters

Ingredients

  • 1 lb yellow summer squash
  • 1/2 medium sweet onion
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • vegetable oil

Instructions

Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.

Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.

Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.

Notes

For a different flavor, add about 1/2 teaspoon of curry powder to the batter when mixing it up.

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Fall-Off-The-Bone Slow Cooker Ribshttp://southernbite.com/2014/06/30/fall-bone-slow-cooker-ribs/ http://southernbite.com/2014/06/30/fall-bone-slow-cooker-ribs/#comments Mon, 30 Jun 2014 20:00:54 +0000 http://southernbite.com/?p=6512 You know, it’s easy to get caught up in life so much that we lose the perspective of seeing how blessed we each are.  Sure, we ALL have problems, but we each are offered blessings…read more »

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Slow Cooker Ribs 2You know, it’s easy to get caught up in life so much that we lose the perspective of seeing how blessed we each are.  Sure, we ALL have problems, but we each are offered blessings every single day – though they might not come packaged where we can see them as such.

Each day on my way to work, I pass a small church in an urban part of the city that is known to have higher instances of crime and poverty.  On Thursdays each week, they have a food pantry set up outside of the church with rows and rows of tables of food.  It seems every week that line gets longer and longer.   Last week, the line went through the parking lot of the church and down the street a good way.  For many, I would imagine this is there only source of groceries to feed their families.  While most people look at that as charity or a hand-out, those people look at it as blessing to be able to fill the stomachs and nourish the bodies of their families.  Putting food on the table is a luxury for many, but something so many of us take for granted.  We’re concerned with chicken or steak while others are begging for rice.

This weekend, Heather, Jack ,and I were meandering through the grocery store getting some things we needed.  A couple times Heather and I picked up something, but after a brief discussion about how expensive it was, we put it back – like most families, we’re on a budget.  It’s tough to look at something and decide that money is the reason you can’t have it.  But in that moment of feeling sorry for myself, I realized that I could be the one standing out in the heat in the long meandering line hoping and praying for the generosity of someone else.  Instead, I was pushing a cart around inside an air-conditioned store.  Sure, we can’t have it all, but if you’re lucky enough to be able to put food on the table for your family, you’re luckier than 842 million people in this world that go hungry every day.  Now that, is a blessing.

I encourage you to consider helping out where you can.  Please make a donation to your local food bank.  Every little bit helps.

Slow Cooker Ribs

I don’t have a smoker, so I’ve always made my ribs by braising them in liquid in the oven, then putting them on the grill right before I serve them to get them charred and crispy.  This method yields delicious, juicy ribs that simply fall off the bone.  The thing is, the whole braising process can be a little time consuming and messy.   Well, when my buddy Brandie over at The Country Cook posted her recipe for Crock Pot BBQ Ribs, I got to wondering about adapting my recipe for the slow cooker.  Man, am I glad I did!!!  These ribs turned out juicy and literally falling off the bone tender.  In fact, I had to try and put some of them back together to take the photo.  They are filled with flavor and that last few minutes on the grill, really makes them delicious.  Y’all just have to try these!  Slow Cooker Ribs - Pinterest

Fall-Off-The-Bone Slow Cooker Ribs

Rating: 51

Prep Time: 20 minutes

Cook Time: 4 hours, 15 minutes

Total Time: 4 hours, 35 minutes

Yield: 1 rack of ribs

Fall-Off-The-Bone Slow Cooker Ribs

Ingredients

  • About 3 pounds baby back ribs
  • rib rub
  • 1/2 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 1 1/2 tsp liquid smoke
  • barbecue sauce

Instructions

Trim the ribs and cut the rack into 4 sections. Rub the ribs generously with your favorite rib rub. If you don't have a rib rub, salt, pepper, and garlic powder will work just fine. Allowing the ribs to sit in the refrigerator a while (even overnight) will add more flavor, but it isn't required.

Mix the vinegar, soy sauce, and liquid smoke together and pour it into the bottom of the slow cooker. Add the rib sections, spreading them around the bowl of the slow cooker. Cook on low for 4 to 6 hours, or until tender and you can see the meat separating from the bone.

Preheat the grill to medium-high heat. Coat the ribs with the barbecue sauce and grill for 15 minutes, turning once, or until the barbecue sauce is charred a bit.

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