Wednesday, May 25, 2011

Southern Cornbread

Today we are making the soup or salad portion of our meal. So, lets make cornbread!. I don't know why I keep calling it soup or salad. I am going to have to change the name, but for today, let's go with it. I am trying to think of what to call this part of the meal~maybe side #1? OK! I will give it more thought, and get back to you by Sunday, when I post the recipe for next week. No pressure here!!



Here's your recipe for:
Southern Cornbread
( adapted from Betty Crocker Cookbook 1989)

1 1/2  cups  CornMeal
1/2 cup all purpose Flour
1/4 cup Bacon Fat or Shortening
1 1/2 cups Buttermilk
2 teaspoons Baking Powder
1 teaspoon Sugar
1 teaspoon Salt
2 Eggs
1/2 teaspoon Baking Soda

Heat your oven to 450 degrees.
Mix the flour and corn meal together in a bowl.
Add  Bacon Fat
Add Buttermilk
Add Baking Powder, Sugar, Salt, Baking Soda & Eggs
Mix all together and pour into an 8" X 11" baking pan.
Bake for 20 minutes, then check for doneness by
putting a toothpick in the bread.
Let bread cool. When cooled, cut into pieces.

Enjoy with butter and honey!

Tomorrow we will make the entree for the week~Baked Chicken!
This will make a great family meal, or perhaps a holiday weekend 
picnic meal~lots of possibilities

Thanks for joining me today.
See you tomorrow!


Tuesday, May 24, 2011

Red, White & Blue Crudite' w/ Dried Herb Ranch Dip

Today's appetizer has a holiday flair. I used the blue nacho chips, and the white dip, so I wanted red vegetables. Simple? Right? No!! I had a hard time finding the right red veggies. I know!!! I thought it would be easy. But I did find grape tomatoes, radishes, and red peppers; and I think they worked just find.
Here is what you need:

Blue Nacho Chips
Fresh Radishes
Fresh Grape Tomatoes
Fresh Red Pepper

Dried Herb Ranch Dip Recipe:
(makes 3 cups)
2 cups Sour Cream
1/2 cup Milk
1 tablespoon Buttermilk Powder
1 tablespoon dried Parsley
2 teaspoon dried Chives
1 teaspoon dried Oregano
1/2 teaspoon dried Tarragon
1 teaspoon Garlic Salt
1 teaspoon Lemon Pepper

The first thing to do is to make the Dried Herb Ranch Dip. 
It should be refrigerated for at least 2 hours before serving.
Whisk together the sour cream, milk, and buttermilk powder.
Add all the spices.
Whisk together and refrigerate for at least 2 hours
before serving. It can be kept for up to 4 days.
Cut your radishes from the greens, and wash thoroughly.
Chop the ends off of your radishes.
Then cut the radishes in half.
Now we are going to roast the red pepper.
Wash the pepper, and raise the rack in your oven to right below
the top. Set your oven to broil on high. As the pepper begins to roast,
you will hear a couple popping sounds. Check the pepper
constantly, and as it gets dark and blackens on the top, turn 
the pepper around so that another side can be roasted. When
it is roasted all the way around, remove it from the oven,
and place it in a bowl.
It should look like this.
Immediately cover the bowl with plastic. The plastic wrap
will make it easier to get the skin off of the pepper when it is time.
Let the pepper sit for about 30 minutes.
After about 30 minutes, the skin of the pepper will
release itself from the pepper.
Pull the skin off of the pepper and throw it away.
It should look clean, like this.
Cut off the top and bottom of the pepper, then
cut into quarters.
Start slicing down the pepper into small thin strips.
Chop the thin strips into about 1" to 1 1/2" pieces.
Put your plate together like above. 
Red, White & Blue!
Enjoy!

You could make a few changes if you would like:
Chop up the tomatoes. The chips dunked in the dip, topped with a couple 
pieces of roasted pepper & chopped tomatoes ~delicious.

Red onions would taste great, and go with the color scheme.

Plate the appetizer on a holiday plate with some red, white & blue on it.

If you are not concerned with the red, white & blue, 
add pulled chicken & shredded cheddar. It is delicious.

Thanks for joining me today. 
Tomorrow we will make southern cornbread 
to go with our roasted chicken.

See you then!


Monday, May 23, 2011

Goin' to the Grocery!

This week we will be making a meal that is in celebration of the Memorial Day weekend. You can serve this meal if you are celebrating at home, or take all or part of the meal with you to celebrate at a friend or family's house. This is a fun meal!  Have a fun weekend!

HERE'S YOUR MENU

Crudite' w/ Dried Herb Ranch Dip
Southern Cornbread
Roasted Chicken
Cowboy Beans & Cole Slaw
Strawberry Shortcake

Here is what you need: 

Appetizer~Crudite' w/ Dried Herb Ranch Dip                                   
                  grape tomatoes
                  red peppers                                                                   
                  radishes                                                                  Soup/Salad~Southern Cornbread
                  blue nacho chips                                                              self rising cornmeal
                  sour cream                                                                       lemon juice
                  milk                                                                                 2 eggs
                  buttermilk powder                                                            baking soda
                  dried parsley                                                           4 tablespoons bacon drippings

                  dried oregano                                                            
                  dried chives
                  dried tarragon                
                  garlic salt
                  lemon pepper         
                                                                                                    Coleslaw
                                                                                         bag of shredded cole slaw mix
                                                                                            mayo
Entree~Roasted Chicken                                                                 sugar
                      1   4 or 5pound roasting chicken                            white vinegar
                      salt
                      pepper
                      medium onion
                      4 ribs celery
                      4 carrots
                       butter
                       dried thyme                                                           Cowboy Ranch Beans
                       dried sage                                                             2 cups dried pinto beans
                       chicken broth                                                        vegetable or canola oil
                                                                                                   4 slices bacon
                                                                                                   1-2 jalapenos
                                                                                                   onion
                                                                                                   2 garlic cloves
                                                                                                   salt
                    Strawberry Shortcake                                             ground cumin
                       strawberries                                                          fresh cilantro
                       butter
                       sugar
                       flour

                       eggs
                       vanilla

That is everything you need to for this week. 
See you tomorrow for our appetizer of the week!!
Thanks for reading this post!