Southern Bite http://southernbite.com Stacey Little's Southern Food & Recipe Blog Mon, 21 Jul 2014 14:26:15 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 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.

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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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Peach Freezer Jamhttp://southernbite.com/2014/06/25/peach-freezer-jam/ http://southernbite.com/2014/06/25/peach-freezer-jam/#comments Wed, 25 Jun 2014 13:39:20 +0000 http://southernbite.com/?p=6490 Photography is not something I talk about a lot on the blog.  I guess I just take it for granted, but it’s such an important part of a food blog.  Photography is what people see…read more »

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Peach Freezer Jam 3

Photography is not something I talk about a lot on the blog.  I guess I just take it for granted, but it’s such an important part of a food blog.  Photography is what people see first.  The pictures have the important job of drawing people into a post which is not something that even a flashy recipe title can do.  It also gives people an expectation about what the recipe will look like when they cook it at home.  So, it really is an important part.  The photograph, in many cases, is just as important as the recipe.  And honestly, my images haven’t always been pretty like these of this delicious freezer jam.  In fact, some of them have been downright ugly.  Check out this comparison image of my Slow Cooker Chicken and Dumplings.  I recently re-shot the images and when I decided to show them both to y’all, I realized that I took these two pictures almost exactly two years apart.  Look how much things have changed in 730 days!

Chicken and Dumplings ComparisonNow, I’ll be the first to tell you that I am no expert.  When it comes to food photography, I am self-taught.  Despite a black and white photography class in college where I developed my own film and a short stint where I pretended to be a portrait photographer, my experience has been limited.  But I love food photography.  It’s nice to shoot things that (normally) don’t move and don’t even get me started on food styling.  That’s another thing that I’ve grown to love.   To me photos should be natural, beautiful, and mouth-watering.  The styling should also be natural.  You won’t find me using any fancy styling tricks when I shoot my food (or when we shot the images for the book).  Everything is the real food that I cooked myself.  I want your dish to turn out and look as closely to mine as possible, so I don’t use any of those tricks like using mashed potatoes for ice cream or putting lipstick on strawberries to make them look brighter.  My food is the real deal.

So, what got me started on this tangent about photography and styling?  These beautiful images of this freezer jam.  Now, my mama taught me not to brag, but dang aren’t these images pretty?  I just love how they turned out and couldn’t pick which ones to use, so I’ve got 5 or 6 here that I just had to include.  :)

Peach Freezer Jam - Pinterest

Now, about this freezer jam recipe…   Y’all absolutely have to try this.  There’s not any of that time consuming jar sterilizing, so it’s super easy.  And y’all know about me and easy.  It’s nothing like canning and because you don’t cook it, your fruit won’t lose any of delicious fresh taste.  I made 5 8-ounce jars in less than 1 hour and the flavor… it’s really fantastic.  I’m pretty sure I prefer this to jam and jelly canned the old fashioned way.  Several important things to keep in mind…  You need to use freezer safe jars that will allow for the cold temps and the expansion of the freezing jam – since the freezing part is what preserves it.  And you’ll need to make sure you’re using INSTANT pectin.  You should have no trouble finding it in your grocery store or a store like Wal-Mart or Target in the canning section.

I just had some of this for breakfast this morning and these pictures still make my mouth water.  It really is super delicious!Peach Freezer Jam 1  I told you there were too many pretty images to pick from, so here are some more…  :) Peach Freezer JamPeach Freezer Jam 2

Peach Freezer Jam

Rating: 51

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 5 (8-ounce) jars

Peach Freezer Jam

Ingredients

  • 2 1/2 pounds fresh, ripe peaches
  • 2 tablespoons lemon juice
  • 1 1/2 cups sugar
  • 5 tablespoons instant pectin

Instructions

Peel and coarsely chop the peaches. Place them in a bowl of a food processor and pulse until you reach a chunky puree. (Don't have a food processor? Simply use a potato masher to mash them up in a large bowl.) You should end up with about 3 1/2 cups of puree.

Pour the puree into a large bowl and add the lemon juice and stir well.

Add the sugar and stir until dissolved. Gradually add the pectin to prevent lumps and stir very, very well. (I like using a whisk here for this part.) Spoon the jam into clean jars with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Allow the jars to sit a room temperature for 30 to 45 minutes to set. Store the jam in the refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.

Notes

You can use any freezer-safe jar in any size for this. There are some really great plastic freezer jars available or you can use standard jelly jars with lids and bands like I did. If you don't think you'll go through 8 ounces of jelly in 3 weeks, just use the smaller 4 ounce jars and keep the rest in the freezer.

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Dill Pickle Dip with Vlasichttp://southernbite.com/2014/06/19/dill-pickle-dip-vlasic/ http://southernbite.com/2014/06/19/dill-pickle-dip-vlasic/#comments Thu, 19 Jun 2014 14:42:09 +0000 http://southernbite.com/?p=6471   Believe it or not, summer is upon us.  It doesn’t even seem possible, but July 4th will be here in no time.  The Fourth usually comes along to find us all in the midst…read more »

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Dill Pickle Dip

Believe it or not, summer is upon us.  It doesn’t even seem possible, but July 4th will be here in no time.  The Fourth usually comes along to find us all in the midst of maximizing our time outdoors.  Whether it’s time spent in the pool, at the lake or beach, or even just taking in the great outdoors, we all love summer.  And though it can be downright sweltering here in the deep south, we Southerners love a backyard barbecue.  It’s a time to fire up the grill and spend time with family and friends – and food!  One of my favorite foods to share at a barbecue is my Dill Pickle Dip.  This dip is cool and refreshing and filled with that great dill pickle flavor.  It’s great on chips, crackers, fresh veggies, a spoon… just about anything.  :)  I like to make mine with Vlasic’s new Farmer’s Garden Pickles.  Since I first saw them on the shelf in their vintage looking mason jar and lid, I  knew they had to be good.  These pickles are canned just like grandma used to do and are artisanal-quality, premium pickles, made with honest ingredients and no artificial flavors. Farmer’s Garden pickles are made with the finest, specially selected ingredients – deliciously ripe cucumbers, whole garlic cloves, slices of red bell pepper, rounds of carrots and fresh herbs and spices – harvested at the peak of freshness.  You can actually see all the chunks of peppers, carrots, and garlic right in the jar.  Any of their five delicious varieties (Zesty Garlic Chips, Bread & Butter Chips, Kosher Dill Spears, Kosher Dill Halves and Dill Chips) would work great in the recipe though I prefer using the Zesty Garlic Chips and the Dill Chips because I find them easier to chop.  :)

Dill Pickle Dip - Pinterest

YOU CAN WIN!  The great folks at Farmer’s Garden by Vlasic are giving you several ways to win!  First, you can visit their website and enter the Savor the Simplicity Sweepstakes to win a summer entertainment package valued at $1,500.  When you enter, you’ll also get a $1.00 off coupon for a jar of Farmer’s Garden pickles.  You can also leave a comment below telling me some of your favorite simple moments in life and I’ll randomly select 3 winners to receive a free jar of Farmer’s Garden.  Because of the summer season, I think about fun afternoons spent on the Slip ‘n’ Slide and grape popsicles when I think about Summer simple moments.  Be sure to use the hashtag #FarmToJar when you comment.

Be sure to check out Vlasic on thier blog, Twitter and Facebook to find out more about their great products!

Dill Pickle Dip

Rating: 51

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: About 2 cups

Dill Pickle Dip

Ingredients

  • 1 1/2 cups finely diced kosher dill pickles
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 to 4 tablespoons pickle juice

Instructions

In a medium bowl combine the pickles, cream cheese, garlic powder, and salt. Add the pickle juice gradually to get the mixture to dipping consistency. Refrigerate for at least 30 minutes, and then serve chilled alongside crackers, potato chips, or vegetables.

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Disclaimer: This is a sponsored post.  I was compensated for the post as well as provided with free product.  However, I only allow sponsored posts from products that I enjoy or use in my home already, so the thoughts expressed here are honest and my own.  Plus, these are seriously some really great pickles.  :)  

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Peach Dumplingshttp://southernbite.com/2014/06/17/peach-dumplings/ http://southernbite.com/2014/06/17/peach-dumplings/#comments Tue, 17 Jun 2014 15:13:33 +0000 http://southernbite.com/?p=6463 It’s peach season in my neck of the woods and I’ve been dying to give these a try!  Last fall when I was making some of my Apple Dumplings, I thought, “Hey, these would be…read more »

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Peach DumplingsIt’s peach season in my neck of the woods and I’ve been dying to give these a try!  Last fall when I was making some of my Apple Dumplings, I thought, “Hey, these would be good with peaches, too!”  Since then, I’ve been anxiously awaiting the arrival of some beautiful, sweet peaches to give it a try.  And I’ll admit, these babies are pretty dang good.  In fact, I might just like them even better than the apple version.  There’s just something weird about the way all these ingredients work so well together, but it’s amazing.  It’s a quick and easy way to get a delicious dessert on the table in less than 1 hour.  They are dynamite when served warm alongside some vanilla ice cream or fresh whipped cream.  Y’all enjoy!  Peach Dumplings 2Peach Dumplings Pinterest

Peach Dumplings

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 8 dumplings

Peach Dumplings

Ingredients

  • 1 large peach
  • 1 (8-ounce) 8-count tube of refrigerated crescent rolls
  • 1/2 cup butter (1 stick), melted
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup lemon-lime soda

Instructions

Preheat the oven to 350°F and lightly spray an 8x8 inch glass baking dish with nonstick cooking spray. Peel and slice the peach into eight wedges, discarding the pit.

Open the can of crescent rolls and unroll them. Place one peach slice on the wide end of one crescent and roll it up in the crescent. Place them in the baking dish. Continue with other rolls.

In a small bowl combine the melted butter, sugar, cinnamon, and flour and mix until just combined. Spoon the mixture over each crescent.

Pour the lemon-lime soda into the empty spaces between the dumplings being cautious not to pour it on top of the dumplings. Bake for 35 to 40 minutes or until crescents are golden brown. Serve warm with fresh whipped cream or vanilla ice cream.

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Ginger Sweet Tea Brined Pork Chopshttp://southernbite.com/2014/06/10/ginger-sweet-tea-brined-pork-chops/ http://southernbite.com/2014/06/10/ginger-sweet-tea-brined-pork-chops/#comments Tue, 10 Jun 2014 15:12:12 +0000 http://southernbite.com/?p=6456 If you grew up in the South, chances are you are no stranger to Milo’s Famous Sweet Tea.  Even if you aren’t lucky enough to be from here, there’s still a good chance that you…read more »

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Ginger Sweet Tea Brined Pork Chops

If you grew up in the South, chances are you are no stranger to Milo’s Famous Sweet Tea.  Even if you aren’t lucky enough to be from here, there’s still a good chance that you know Milo’s being that it’s now available in 38 states.  Their freshly brewed taste has always been a staple on Southern tables and ranks pretty closely with homemade – if you ask me.  In fact, they just launched 3 new flavors – decaf sweet tea, lemonade, and a sweet tea/lemonade blend.  These new flavors are great additions to their classic flavors – Famous Sweet Tea, Unsweetened Tea and No-Calorie Sweet Tea with Splenda.  One of the best parts about Milo’s is the fact that they don’t use any preservatives or additives, so you don’t have to worry about that compromising flavor.  Be sure to check out their website to see where you can find delicious Milo’s tea in your area.

These pork chops might seem like they require some extra work with the brine and all, but I promise they are worth it.  The brine helps to tenderize the meat and keep it juicy and filled with flavor.  And don’t worry, they aren’t crazy sweet.  The soy and salt balance out the sweetness and the ginger just gives it a flavor that I think is perfect with pork.  This brine would also work perfectly with a pork loin!  Y’all enjoy!

Ginger Sweet Tea Brined Pork Chops - Pinterest

Ginger Sweet Tea Brined Pork Chops

Rating: 51

Prep Time: 8 hours

Cook Time: 20 minutes

Total Time: 8 hours, 20 minutes

Yield: 4 to 6 pork chops

Ginger Sweet Tea Brined Pork Chops

Ingredients

  • 2 cups brewed sweet tea
  • 3 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon salt
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon ground ginger
  • 4 to 6 pork chops

Instructions

Combine the ingredients for the brine in a medium bowl and stir until the salt has dissolved. Place the pork chops in a thick zip-top bag or in a non reactive (plastic or glass) container with a lid and pour in the brine. Place in the refrigerator for at least 4 hours, but preferably overnight.

Preheat the grill, remove the pork chops, and discard the brine. Allow the pork chops to come to near room temperature then grill over medium heat until the meat reaches 145° when tested with a meat thermometer. Allow the meat to rest for at least 5 minute before serving.

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Disclaimer: Milo’s did provide me with samples of their products but the opinions here are my own. 

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Chocolate Mousse: The Loving Kitchen (& and Giveaway!)http://southernbite.com/2014/05/29/chocolate-mousse-loving-kitchen-giveaway/ http://southernbite.com/2014/05/29/chocolate-mousse-loving-kitchen-giveaway/#comments Thu, 29 May 2014 15:04:52 +0000 http://southernbite.com/?p=6421   You know how sometimes you meet someone and instantly you feel like you’ve known them your entire life.  LeAnn Rice is one of those people.  From the time I first met her several months…read more »

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Chocolate MousseYou know how sometimes you meet someone and instantly you feel like you’ve known them your entire life.  LeAnn Rice is one of those people.  From the time I first met her several months ago, I’ve felt like we had an instant connection.  So when I got the chance to read her cookbook when it came out last week, I felt like I was having a chat with an old friend.  I always say we Southerners express our love for one another by cooking for each other?  Well, LeAnn and I are kindred spirits in that belief.  Her new book, The Loving Kitchen, is about sharing the recipes that she uses to welcome in and love on her neighbors, family, and community.  She’s the delightful and inspiring voice behind the blog, LeAnn Cooks.

The book is filled with amazing recipes.  From her Chicken and Harvest Vegetable Soup and Sunday Pork Roast to her Hummingbird Cupcakes and Peanut Butter and Jelly Bars, it really has something for everyone.  And if the amazing food doesn’t get you, LeAnn’s approachable narrative and inspiration stories will.  She’s a wonderful person with a mouthwatering book – I just know it will be a welcome addition in your home.

lovingkitchen2The amazing folks at Nelson Books/Thomas Nelson are giving away 3 copies to lucky Southern Bite readers!  Scroll to the bottom of the post for entry details.

I’ve dogeared so many pages in this book it’s crazy.  There’s just so much good food.  In trying to find a recipe to share here on Southern Bite, I wanted it to be easy and not require a bunch of ingredients.  This Chocolate Mouse fits the bill perfectly.  Requiring only four ingredients you can have DELICIOUS Chocolate Mousse in no time.  There a no eggs in this recipe and there aren’t any fancy techniques or double boilers either.  If you can whip cream, you can make this Chocolate Mousse.  But this recipe doesn’t even begin to scratch the surface of all that is in the amazing book.  Try this recipe and get your copy today!

Chocolate Mousse

Chocolate Mousse

Rating: 51

Prep Time: 30 minutes

Yield: 6 to 8 servings

Chocolate Mousse

Ingredients

  • 2 cups heavy cream, divided
  • 1 cup dark chocolate chips
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar

Instructions

Heat 1/2 cup of the heavy cream in a microwave-safe cup and microwave on high for 1 minute or until very hot to the touch. Put the chocolate chips in a large bowl and pour the hot cream over the chips. Set aside for 5 minutes.

Pour the remaining 1 1/2 cups heavy cream into a large bowl. Add vanilla and confectioner's sugar and beat with a hand mixer or in a stand mixer until stiff peaks form.

Stir the chocolate cream mixture until you have a smooth and creamy mixture and set aside to cool for 20 minute4s. Now do your best not to eat the entire bowl with a spoon. It will be tempting, but don't do it. (Okay, maybe a little lick... just not the entire bowl.)

Gently fold one quarter of the whipped cream into the chocolate mixture. Add another quarter or the whipped cream and fold into the chocolate. Add the remaining whipped cream and fold until combined.

At this point you can put the mixture into a piping bag and pipe into chocolate shells or spoon the mixture into individual pudding cups or wine glasses. Cover and chill. Garnish with berries, whipped cream, chocolate curls, etc.

Now you can lick the bowl!

http://southernbite.com/2014/05/29/chocolate-mousse-loving-kitchen-giveaway/

a Rafflecopter giveaway

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Blueberry Yum Yumhttp://southernbite.com/2014/05/27/blueberry-yum-yum/ http://southernbite.com/2014/05/27/blueberry-yum-yum/#comments Tue, 27 May 2014 15:41:08 +0000 http://southernbite.com/?p=6426 I love a layered dessert in the summer time.  Wait, who am I kidding?  I love a layered dessert anytime!  Based on the huge success of my Oreo Delight and my Lemon Icebox Delight, I’m…read more »

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Blueberry Yum Yum

I love a layered dessert in the summer time.  Wait, who am I kidding?  I love a layered dessert anytime!  Based on the huge success of my Oreo Delight and my Lemon Icebox Delight, I’m bringing you a fun new layered dessert called Blueberry Yum Yum.  Actually, this is a variation on a recipe that has been around for years.  The original recipe calls for you to use raw egg whites in the middle layer, so I just updated it a bit.
Blueberry Yum Yum 2

This is a sweet and creamy dessert that would also be great with other pie fillings like peach and strawberry! And come on, this has crushed Lorna Doone cookies in it.  How can that be bad?  Face it.  It can’t.  Y’all enjoy!

Blueberry Yum Yum - Pinterest

 

Blueberry Yum Yum

Rating: 51

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 10 to 12 servings

Blueberry Yum Yum

Ingredients

  • 1 (10-ounce) package Lorna Doone Cookies
  • 1/4 cup butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 2 (8-ounce) container frozen whipped topping, thawed
  • 1 (12-ounce) can blueberry pie filling
  • 1 cup chopped pecans

Instructions

Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about 1/2 cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9x13-inch glass baking dish. Bake for 5 minutes and then cool completely.

In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the thawed whipped topping by stirring by hand. Once thoroughly mixed, spread the mixture over the cooled crust.

Drop dollops of the blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over the pie filling. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.

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