Garden fresh corn, sweet bell peppers, tomatoes and some red onion, combine with a sweet and sour vinegar and oil dressing for a wonderful summer salad!

Fresh Corn Salad

Somebody slap me cuz I can't hardly believe it, but we actually finally got some nice heavy rain yesterday, yay!! Of course, it came along just as The Cajun and I happened to be out on the road making a run for garden dirt - go figure huh? Well, at least we got the truck loaded before the bottom fell out.

Man was it coming down hard there for a bit. I can clearly remember many commutes back and forth from work in that kind of blinding, pouring rain while on the interstate and having a death grip on the steering wheel literally till I turned into my driveway. Interstate highways are bad enough, but mix in some heavy rain, white out visuals, pooling water, and speeding 18-wheelers and it's a recipe for major stress!! I miss working, but I sure don't miss that.

As far as fresh veggies go, I've sure been enjoying my garden tomatoes I'm not gonna lie, but this is the first year that I've not had an abundance of fresh green beans and fresh peppers. The peppers are way behind thanks to those pesky aphids, and while a couple of them do have some blossoms, the heat is pretty rough on them here lately. Maybe now that July is here we'll start getting some more regular rain to help with that. I guess the trade off is that this year, unlike last year, I have had a lot of tomatoes and cucumbers, so I'm happy about that! Right now is the perfect time of the year to find some great super sweet corn at the farmer's market, or at the very least, in the grocery store, so by all means, use fresh!

You can grill it, roast it in the oven, or boil it, which is my most favorite way to eat it, slathered with pure butter or a nice compound butter blend, and of course, a nice sprinkle of kosher salt. But, why not enjoy it in a salad, in some Mississippi "Caviar," or better yet, as a salad, like here! Let it marinade for a couple of hours in the ever popular summer blend of sweet and sour dressing, and you've got a fresh, yummy, summer salad that's pretty healthy. Yeah, on occasion I do that.

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Prep time: 10 min |Inactive time: 2 hours |

Yield: About 4 to 6 servings

Recipe: Fresh Corn Salad

From the Kitchen of Deep South Dish

Ingredients

• 6 ears of corn, stripped of husks
• 1/4 cup of apple cider vinegar
• 1/4 cup of extra virgin olive oil
• 1/2 cup of sugar, or substitute
• 1 teaspoon kosher salt
• 15 turns of the pepper grinder
• Couple of dashes of crushed red pepper flakes, optional
• 1 medium red onion, chopped
• 1 medium red bell pepper, chopped
• 1/4 cup of fresh parsley, chopped
• 2 large tomatoes, seeded and chopped

Instructions

Bring a large pot of generously salted water to a boil and add the corn. Return to a boil and boil for about 6 minutes. Drain, return corn to pot and cover with cold water. Set aside.

In a large glass bowl, whisk together the vinegar, olive oil, sugar, salt, pepper and red pepper flakes until well blended. Remove the corn from the cob and add to the dressing. Top with the onion, bell pepper and parsley. Toss, taste and adjust seasonings, especially the salt. Refrigerate for a minimum of 2 hours, stirring occasionally. Just before serving, add the tomatoes and toss.

Shortcut This:  Local fresh corn is in season for various times of the year depending on where you live, but is at peak and at its best during the summer months. When not available, substitute 2 cans of whole kernel corn, drained. Can also use commercially bottled Italian dressing, if desired.

Source:  http://www.deepsouthdish.com

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More Stuff With Corn!

Posted by Mary on September 11, 2011

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All controversy aside on preferred ingredients for cornbread, in my mind there really is only one thing that truly  sets southern cornbread apart. It must be cooked in a screaming hot cast iron skillet.

Southern Skillet Cornbread

Southern Skillet Cornbread is a southern staple. Baked in a preheated, sizzling hot oiled cast iron skillet, it produces a beautiful crunchy crust on the bottom, and that is what makes it so unique. But cornbread in the south can certainly be cause for debate, that's for sure.

Mmmmmmmmm just look at that crunchy crust.

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The Great Southern Cornbread Debate

A Southern Born and Bred Southerner's Take on the Cornbread Debate

The truth is ... in my little ole humble opinion, the two things that make cornbread southern is 1) using a cast iron skillet to make it, and 2) pouring the batter into a very hot cast iron skillet that has been coated in some kind of fat. That's the secret that makes cornbread southern - that yummy, crunchy bottom. Believe it or not, it's less about the recipe than the method itself. Gasp! Did she really just say that??

Why yes, I did.

And listen, don't you go lettin' people tell you that it's not Authentic Southern Cornbread if it's got sugar in it. That's a myth and you know what I say about that?

Pooey!

If you like the texture flour adds, use it. If you like sugar, add it. If you don't, leave it out. If somebody tries to tell you that it's not "the real deal" with sugar, they are just being haughty, bless their hearts. Ignore them. It's just simply not true.

I can tell you that I know plenty of southern cooks from waaaaaay back that like at least a little bit of sugar in their cornbread, even if they don't tell anybody about it - and Jiffy cornbread mix, one of the best selling mixes in the south, absolutely has sugar in it - so just don't listen to the naysayers and add some sugar if you like. Personally I think it's just a myth that has been perpetuated over the generations, while all the while southern cooks were sneaking a bit of sugar in their cornbread when no other eyes were around.

Besides that, corn absolutely loves sugar, and cornmeal is no different. By the way, I'm not talking making cake here folks, so just a couple of teaspoons, maybe even a tablespoon, is plenty.

Likewise for those who say to be Authentic Southern Cornbread it must be made with white cornmeal, not yellow.

Pooey!

Most everybody - and possibly everybody I know - who has grown up, and lived their lives in the vicinity of the south where I am - which quite frankly is just about almost as far south as you can get - uses yellow cornmeal. Sometimes we use white if we ran out of yellow, or the store was out of yellow.

So in other words, if you are a southerner, don't be trying to throw down a SSC {that's Southern Shame Card} about what is or is not right. I get some southerners who have said to me that "a real southerner would [or wouldn't]..." do something that I have done in my recipes, as if I am not a 'real' southerner! Frankly I think it's just silly to waste energy gettin' all up in arms over things like that anyway, but for some reason certain myth keeps getting perpetuated across the generations and it's a silly fight, so let's just stop it, shall we? It's just food and cooking and your way is always the right way when it comes to your kitchen.

Frankly all that matters is finding the perfect for you cornbread, and the two biggest secrets to southern cornbread is 1) use a cast iron skillet and 2) pour the batter into hot oil, and, that, is what makes cornbread "Authentic Southern Cornbread."

So now, go make a skillet of cornbread - you can find a more classic savory version made with bacon fat, no flour and no sugar, or what I call a southern light version that has just a bit of flour and a tad bit of sugar, right here on my site. Why not try them both?
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Summer Squash Dressing

Here's another recipe you might want to consider for your squash bounty! It's really a basic run of the mill squash dressing that we all pretty much have, this one using fresh bread crumbs. I decided to add in a bit of Trinity and some Cajun seasoning, just to bump up the flavor a bit.

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Summer Squash Dressing
From the Kitchen of Deep South Dish

2 pounds of summer squash
4 slices of bread
1/4 cup (1/2 stick) of butter
1/2 cup of chopped Vidalia onion
1/4 cup of chopped green bell pepper, optional
1/8 cup of chopped celery
1/2 teaspoon of garlic, minced
1 can of condensed cream of chicken soup
2 eggs, beaten
Kosher salt and freshly cracked black pepper, to taste
Pinch of Cajun seasoning (like Slap Ya Mama), optional

Preheat oven to 350 degrees F. Butter or spray an 8 x 8 inch baking dish. Set aside.  Bring a medium pot of water to a boil. Slice the squash, add to the pot and bring the squash to a boil. Boil for about 5 minutes or until tender.  Meanwhile, toast the bread. Tear into pieces and pulse in the food processor until you have about 2 cups of crumbs; set aside.

Melt butter in a skillet and saute the onion, bell pepper and celery until softened, about 3 to 4 minutes. Add the garlic and cook another minute. Drain the squash, place into a large bowl and mash. Combine the soup and beaten egg; add to the squash mixture. Add salt, pepper and Cajun seasoning; mix well. Add the bread crumbs and mix. Turn out into prepared baking dish and bake at 350 degrees F, for about 40 to 45 minutes, or until bubbly and lightly browned.

Note: Any summer squash will work for this casserole. I used yellow crookneck squash - you'll need about 4 of them.

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Source: http://deepsouthdish.com

Check These Out Too!

Squash Fries
Summer Squash Casserole
Shrimp and Crab Stuffed Mirlitons

Images and Full Post Content including Recipe ©Deep South Dish. Do not repost elsewhere without explicit permission. All rights reserved.
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Weekend Cocktails - Whiskey Sour

I've always loved a whiskey sour - the combination of the sweet simple syrup with the tartness of the lemon juice is just so darned tasty - and just one does me fine.

Now, seeing as I'm not much of a drinker, most of the liquor I have is well, pretty old. I have cathedral ceilings in my family room that extends into the kitchen, so way up on top of the kitchen cabinets in the top of the ceiling is where whatever liquor we have lives. Most of that stuff has been up there since the early 2000s; some even longer. But the whiskey I used in this is found whiskey, so yep ... there's a story here!

Now I don't mean I picked up some bottle off the side of the road somewhere ... but, I guess I need to first backtrack a bit.

Several years ago, my son came home from college with all his "stuff," as college kids do. Well, he's since left, married, had a child and has another on the way, but there were still some things in my spare bedroom that he had left behind. I long ago noticed a bag full of papers - nothing that appeared important, mostly junk mail really, but being one who does not toss any papers without shredding them first - especially pre-approved credit applications, which ironically much of this was - nothing I'd want to just toss either.

Well that bag kept getting pushed back into the corner until not long ago, I got tired of moving that big bag around and decided to just go ahead and get it out of the way. Well lo and behold as I began to work myself through the bag and shred, I noticed that some of the papers were slightly wet and digging further, discovered one slightly leaking, but near full bottle of Jim Beam whiskey.

And another one, never opened. Oh the days of college and frat houses.

So I sat them aside and figured I'd give the bottles to him next time I saw him, but then I thought... maybe I'll just keep 'em! And so, I stuck them up there with the other "aged" liquor.

You'll need some whiskey, fresh lemon juice, simple syrup, a cocktail shaker or like me, a fancy shaker Mason jar, some ice for the shaker jar, and a cocktail glass with more ice. Oh, and some cherries are kinda nice, but totally optional.

Add the simple syrup, lemon juice and bourbon to the shaker jar.

Shake well and strain over a cocktail glass filled with fresh ice.

Top with a cherry. Enjoy! Don't drink and drive.

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Whiskey Sour
From the Kitchen of Deep South Dish

1 ounce of simple syrup
1 ounce of fresh lemon juice
2 ounces of bourbon whiskey
Handful of ice cubes, plus extra for the glass
Maraschino cherries, for garnish
Orange slices, for garnish

Place the ice in a shaker, or like me, one of those fancy Mason jars. Add the simple syrup, lemon juice and bourbon. Shake well and strain over a cocktail glass filled with fresh ice. Garnish with an orange slice and cherry and enjoy!

Source: http://deepsouthdish.com

More Weekend Cocktails

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How to Make Simple Syrup

This is for a medium thick simple syrup with a 2:1 ratio, which will cover most of your beverage needs - such as lemonade, iced tea, cocktails and coffee. You can also do a 1:1 ratio and a 3:1 ratio, depending on the thickness needed. A thicker ratio would be used in baking for glazes. A thinner ratio might be used for some cold drinks.

Microwave Simple Syrup

This is the one I use.  Combine 2 parts sugar with 1 part water in a microwave safe container. Stir together well and microwave on high until boiling, usually about 2-5 minutes, depending on amount. Stir, and return to microwave if needed, and continue boiling until sugar has dissolved and mixture is clear. Do not overboil or you will end up with candy! Stir and set aside to cool at room temperature. Store in refrigerator up to 2 months.


Boiled Simple Syrup

Combine 2 parts sugar with 1 part water in a saucepan and bring to a bring to a boil, stirring constantly and continue boiling until all the sugar dissolves and mixture is clear. Set aside to cool before using. Store in refrigerator up to 2 months.


Infused Simple Syrup

Combine 2 parts sugar with 1 part water and the infusion (such as mint leaves or hot peppers) in a saucepan and bring to a boil, stirring constantly and continue boiling until all the sugar dissolves and mixture is clear. Set aside for about 12 hours, occasionally stirring.


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Braised steak with vegetables - a meal in one casserole!

Meal-in-One Cajun Steak Casserole

I don't know about y'all, but The Cajun still expects MEALS around this house no matter whether it's hot as Hades or not. He is just not a cold salad, sandwich, wrap, fruit soup, cool food for supper kinda guy.

For this meal, I had removed some steaks from the freezer, but could not bring myself to stand outside in the heat and grill, and pan fried steaks are well, just okay, and then I remembered this steak casserole recipe from another time I made it, sans the veggies. It's from one of my many cookbooks called Cooking with Cajun Women, by Nicole Fontenot of Lake Charles, Louisiana. The author did not specify the type of steak, but you'll definitely want to use a braising steak for this recipe. My version has a few extra seasonings in it that the original recipe didn't have, and I thought this would be a good time to try out the Country Bob's sauce that I won recently too!

Let's get started.

Click Here to Read More & to Get Recipe »

A decadent buttery garlic French bread stuffed with gooey cheese and parsley. An indulgence for sure.

Cheesy Garlic Bread

Now, when I make this Cheesy Garlic Bread, I don't generally do the whole loaf, because, well... it's just me and The Cajun, and I would definitely eat the whole loaf! Besides being a book addict, I am also a lover of bread. All kinds. Especially freshly baked bread. And freshly baked French bread, most especially. And let me tell you. This bread is some kinda good. So if you're feedin' your family, or having a party, go right ahead and make the whole loaf. Since you have other folks to share it with and all.

You can use whatever cheese you like with this, but I'm most fond of the white cheeses here. Mozzarella is perfect, but I used white American cheese in this picture because that is what I had to use up. Feel free to use shredded mozzarella - just put a big pinch or so between each slice. You can also smoosh up some fresh garlic which is amazing - but sometimes that good old garlic powder just simplifies things, ya know?

Click Here to Read More & to Get Recipe »

Stuffed Crab

I so love stuffed crabs! My Mama almost always made these from freshly picked crabs and then stuffed the crab shells as I have here, but most folks would just make these into patties, or put them in those aluminum crab shells, which is perfectly acceptable! After coming home with a nice seafood 'to-go' bag that Mom & Dad sent us home with from all that yummy stuff we had for The Blessing of the Fleet well, I had some real crab shells, so I sure used them!

Just be sure if you're using real shells, to thoroughly clean the shells, cut off the eyes and antennae, rinse them with hot water and boil them for about 10-15 minutes, or bake at 350 for about 10 -15 minutes, to sterilize them. After I sterilized mine, I just stored them in the freezer until I needed them.

If you love crabmeat, but have never had stuffed crab, I do hope that you will try these. They are simply delicious.

This recipe is the standard crab mix that I use to make crab patties for po'boys, stuffed shrimp, stuffed flounder, stuffed mushrooms and of course, crab cakes. Add a nice mixed garden salad and a green veggie to round it out.

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Stuffed Crab
From the Kitchen of Deep South Dish

4 tablespoons of butter
1 medium onion, minced fine
1/4 cup of green bell pepper, minced fine
4 slices of white or white wheat bread, toasted
1 pound of fresh lump crabmeat
1 egg
Pinch of salt
6 turns of the pepper grinder
1/4 to 1/2 teaspoon of Slap Ya Mama
1/2 teaspoon of Old Bay seasoning
Couple shakes of dried parsley
Bread crumbs for topping, fresh or dried, optional
8 shells

Preheat oven to 400 degrees. Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.

Squeeze out the bread and break it up. Add the egg to the bread and mix.  Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab, mix gently and put into the crab shells or shape into 8 patties. Sprinkle with a small bit of bread crumbs, if desired.

Bake at 400 degrees for 20 to 30 minutes, checking at 20 minutes, or until the stuffing sizzles and the tops begin to brown.

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Source:  http://deepsouthdish.com

You Might Also Like:

Pan Fried Crab Cakes
Crab Stuffed Potatoes
Seafood & Eggplant Dressing

Images and Full Post Content including Recipe ©Deep South Dish. Do not repost elsewhere without explicit permission. All rights reserved.
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The First Tomato of the Season

While I confess, I have plucked a couple of the small Romas to toss in a salad here and there, and I did have a few Fried Green Tomatoes too, and I considered having a salad or sandwich with the first of the bigger tomatoes. But ... I could really think of no better way to honor the very first big tomato to ripen from my garden than to eat it, straight up, unadulterated, but for kosher salt, fresh cracked pepper and a dab of real mayo on the side.

Homegrown tomatoes simply put grocery store tomatoes to shame. The aroma and flavor is just amazing... so juicy, so tasty. There just ain't nothin' like it. Mm Mm Mmmmm. I sure hope y'all planted some this year!!


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A gravy made with chocolate is best served right over some hot biscuits!

Chocolate Gravy and Biscuits

Okay. Chocolate and gravy. Two words that you don't likely associate together, so I know this is a totally weird concept. I do!!  But hey, don't knock it till ya try it cuz I tell you what, there are lots of google searches that land here looking for this stuff.  Give it a try and I'm guessing you'll be sold too.

When you get ready to want some of these {and you will want some of these}, you certainly could make your biscuits from scratch, and of course that's the best way to go always when one has a choice, but if ya got a hankerin' for biscuits in a hurry, I highly advise that you should always have at least one can of whoompf biscuits on hand in the fridge. Course those kind of biscuits are the biscuit cans that you whoompf against the edge of the counter to pop open, in case you weren't sure about that! I don't care how many times in all my years of livin' that I've done that, the sound of that air poppin' out of those cans has always scared the beejeesus outta me!

Anyhoo... you use the whoompf kind of biscuits because you usually make this when you want chocolate, you want it now, and the only form of chocolate that you have in the house is cocoa in the pantry, so who has time for scratch biscuits under those circumstances?? We are in a hurry here!

Get those biscuits goin' in the oven and start makin' the chocolate gravy. Yep. Chocolate. Plus gravy. Chocolate Gravy. Sounds kinda weird doesn't it, but by now with all the great southern bloggers out there, her Majesty the Sweet Potato Queen {of Jackson, Mississippi I might add} herself, and the now widely famous southerner, Miss Paula Deen, you surely have seen this bit of heaven by now?

Well, now it's about time for you to experience it, I'd have to say!

Now, it's true. This so-called Chocolate Gravy is essentially just a Homemade Chocolate Pudding served hot, over hot-from-the-oven biscuits, we know that. But, we like to call it Chocolate Gravy because, well, it makes us feel like we've gone and gotten all clever and invented something special... so, just play along, 'k?

Click Here to Read More & to Get Recipe »

Spicy Orange Garlic Shrimp

A nice spicy main dish shrimp with a bit of citrus - very light and perfect for summer. Just delish!

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Spicy Orange Garlic Shrimp
From the Kitchen of Deep South Dish

1 pound of raw shrimp, peeled and deveined
2 cloves of garlic, sliced thin
3/4 cup orange juice
1/2 teaspoon of orange zest
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon of chipotle chili powder
1 teaspoon Old Bay seasoning
1/2 teaspoon of McCormick Far East Sesame
   Ginger seasoning, optional
1/4 teaspoon freshly grated ginger
2 tablespoons of olive oil
1 tablespoon of butter
Couple dashes of parsley, plus extra for garnish, optional

Peel and devein the shrimp; rinse and pat dry; set aside.

Combine the orange juice with the zest, Cajun seasoning, chili powder, Old Bay, Far East seasoning, and fresh ginger; set aside.

Heat the olive oil over medium heat in a large skillet. Toss in the shrimp and stir fry, just until slightly undercooked; remove the shrimp and set aside. Add the orange mixture and bring to a boil until slightly reduced. Stir in the butter until fully incorporated and then return the shrimp to the skillet, tossing to coat evenly. Stir until shrimp is thoroughly cooked and warmed through - but don't overcook! Stir in a couple shakes of dried parsley.

Serve over hot rice and garnish with a bit of parsley flakes.

Source:  http://deepsouthdish.com

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Check These Out Too!

Shrimp Creole
Shrimp and Macaroni Salad
Cajun Shrimp Spread/Dip


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Great Father's Day Meal Ideas

Photo Credit: The Daily Green

Need some ideas to put together a great Father's Day meal? Be sure to check my newest, updated list of great Father's Day recipes by clicking right here!

My Favorite Pot Roast

How about a roast? Do a Chuck Pot Roast on the stovetop, an Oven Braised Beef Eye of Round Roast with Pan Gravy or an Oven Roasted Beef Rump Roast with Mushroom Gravy instead. Add some fantastic Mashed Potatoes, Southern Style Creamed Peas, Southern Style Green Beans, or why not try a refreshing summer salad like Fire 'n Ice Summer Salad? What man would not be thrilled with this special dinner?

Backyard BBQ Chicken

Wanna keep it more casual? Take the grilling duties over and have a cook-out for dad with a Grilled Steak made with Cajun Steak Marinade and some Open Roasted Red Potatoes with Rosemary on the side. Or how about an Oven Braised Beef Brisket? Wanna just keep it simple? How about some delicious Crockpot Barbecue Beef, or Yummy Hamburger Sandwiches instead? Or grill up some Backyard BBQ Chicken, or an All American Burger, Country Bob's Cheese Stuffed Burger or Juicy Onion Burgers. Then add a Cold Baked Potato Salad, or a more traditional Southern Style Potato Salad, and maybe some Baked Beans on the side.

Roasted Vegetable Salad

Does the dad in your life love veggies? Try his favorite vegetables on a Roasted Summer Veggie & Spinach Salad with Warm Bacon Dressing, or if you have a lot of squash coming in, do some Squash Fries or a delicious Summer Squash Casserole with crookneck squash. Still waiting on those tomatoes to ripen? How about some Fried Green Tomatoes?

Southern Peach Ice Cream

Need some dessert ideas? There's a whole list of 'em right here, including Texas Sheet Cake, Homemade Southern Banana Pudding with Meringue Topping, Easy Homemade Southern Peach Ice Cream, Jimmy Carter Cake, the Best Brownies Ever, or maybe a Fresh Strawberry Pie to name a few!

Nothing appealing here? Just scan through my e-Cookbook or click on that "Past Post" archive in the upper right hand sidebar to browse the past recipe posts by date - you're bound to find something that strikes your fancy!

And later on in the evening, when things have settled down, why not give a Southern Iced Tea Cocktail, Mint Julep, Mojito, or one of my other adult beverages?

Hope you find something helpful and that you have a wonderful Dad's Day with the all of the fathers in your life!!

~

Weekend Cocktails - Frozen Pina Colada

Whew! It's soooooo hot down here it's insane. The heat index temperature with humidity factored in was 105 degrees today!

It's been awhile since we've seen a good rain - about a month or near about. I know, I know, back then I was complaining about there being too much rain after days and days in a row of the stuff. Well, seems there is never a happy medium with Mother Nature around here - she either withholds completely or she smothers us. Hmmmm..... sounds like a few relationships I've had before hahaha!

I have literally been having to water my larger containers that are in full sun - like the one with the watermelon - every, single day, and sometimes twice a day! Went out one day this week at about 2 o'clock to find it all drooping all over on the ground! I almost cried because I thought I had killed it! I quickly doused it down with several gallons of water and it recovered thankfully, but I don't want to end up with weird misshapen watermelons, so I've been much more careful to make sure that does not happen again!

Well, I don't care who ya are ... a nice, tall, icy drink really helps to cool things down quick on hot, hot days like we've been havin', when not much else will work, not even cold iced tea! This icy drink really fills the bill and if ya close your eyes you might imagine that you're sittin' on the beach down in Key West. Now I have some mighty fine memories that fit that just fine!

Make it non-alcoholic, or make the adult version ... just watch out for those 'ice cream' headaches!

Frozen Pina Colada
Posted at http://deepsouthdish.com/

1 can of pineapple chunks or slices, with juice
1/2 cup of cream of coconut
Juice of one lemon
1/4 cup of sugar
1/2 cup of rum, optional
Ice cubes
Cherry and/or wedge of pineapple for garnish, optional

Put pineapple into blender and process until pureed. Add the remaining ingredients filling the pitcher with ice cubs. Blend and pulse until smooth. Serve immediately.

Country Bob's Pepper Jack Stuffed Burgers

Burgers stuffed with Pepper Jack cheese and brushed with Country Bob's all purpose sauce.

Pepper Jack Stuffed Burgers

I got this idea from my Mother-in-Law, when she made some stuffed burgers that she had seen in an issue of Woman's World magazine. They were delicious! I had won a couple bottles of Country Bob's sauce, which I had never tried before, and the wheels started turning. I thought, "hey, I'll bet I can make something like this using some of that Country Bob's sauce!" So I took the general idea of that recipe and came up with this one. They turned out excellent and got a big thumb's up from The Cajun.

If you don't have Country Bob's available in your area, just substitute another all purpose sauce or regular bottled barbecue sauce.  I also used pepper jack, just for a bit of punch, but just about any kind of cheese would be fine, so use your favorite. I also like to stick my burger patties in the freezer for a bit, just because I think that they hold together better for that first sear on the grill.

Click Here to Read More & to Get Recipe »

Grilled or Roasted Vegetable Spinach Salad with Warm Bacon Dressing

This is the other salad I promised you the back when I posted those summer salads recently, and boy was it worth the wait. With the weather being so hot, I have been in the salad mode and was thinking that I had not posted a spinach salad. Then I thought... why not take some of the great summer vegetables that are beginning to come in right now - summer squash, corn, asparagus, peppers, green beans, and tomatoes, to name a few - and incorporate them into a classic-style spinach salad! And then, I thought... one of the best ways to bring out the flavors of vegetables is to roast them, and well, this salad was born. And, it did not disappoint.

Don't want to crank up the oven? Just do your veggies on the grill - that's perfect!  Use a grilling basket for the smaller veggies that might otherwise slip through the grate, and yes, while I did this salad in the midst of summer, it'll be a great one for those fall and winter veggies later on too.

I settled on corn - which I just roasted whole on the cob and then cut off, some asparagus, crookneck squash, red onion, a new potato and then I just tossed on a few slices of fresh Roma tomato just before serving. I also used the Dole Baby Spinach with Tender Reds which I love over just plain spinach.


This was so fresh and so good, that I can tell you I will definitely be revamping this salad when the fall veggies come around.

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Roasted Vegetable Spinach Salad
with Warm Bacon Dressing
From the Kitchen of Deep South Dish

Mixture of veggies*
1 large onion
3 cloves of garlic
2 tablespoons of extra virgin olive oil
2 sprigs of thyme
2 sprigs of rosemary
Pinch of kosher salt
5 turns of the pepper grinder
1 (16 ounce) bag of baby spinach
Warm Bacon Dressing
Crumbled bacon, to garnish

Preheat grill or oven to 425 degrees.

Cut any larger veggies and onion into chunks and roast those first. Add the smaller or more tender veggies - such as tomatoes, asparagus or corn off of the kernel - in the last 10 to 15 minutes of roasting, and if grilling, cook those in a vegetable basket.

Before roasting, add the garlic and toss all the veggies with olive oil until well covered. Strip one stem of thyme and rosemary and sprinkle over the veggies. Season with salt and pepper and toss the other stem of thyme and rosemary on the tray. Roast for about 20 to 30 minutes, stirring and turning occasionally. Add in the asparagus and cook an additional 10 to 15 minutes or until all the veggies reach the desired level of roasting you prefer.

Remove the garlic and snip off the end. Squeeze the garlic out into the skillet into the hot bacon dressing and whisk until it is blended in. Taste and adjust seasonings to your preference.

Lay out a bed of lettuce on each place. Distribute the roasted vegetables among each plate and drizzle generously with the warm bacon dressing.

Note: Don't want to crank up the oven? Just do your choice of veggies on the grill - that's perfect!

*Summer Veggie Ideas: New potatoes, carrots, red, yellow or green bell peppers, tomatoes, asparagus, summer squash, zucchini, corn, eggplant, mushrooms, green beans.

*Winter Veggie Ideas: Sweet potatoes, eggplant, yellow finn, yukon gold and russet potatoes, butternut squash, carrots, turnips, parsnips, onion, rutabaga, brussel sprouts

Source: http://deepsouthdish.com

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A basic warm bacon dressing, great for spinach salad, or just about any salad, anytime.

Warm Bacon Dressing

This is a great dressing for just about any salad, but perfect for my Roasted Summer Vegetable & Spinach Salad with Warm Bacon Dressing.

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Recipe:Warm Bacon Dressing

From the Kitchen of Deep South Dish

Cook time: 15 min |

Yield: About 2 servings

Ingredients

• 6 slices of bacon, reserving 2 slices
• 1/3 cup of red wine vinegar
• Juice of one orange
• 3 tablespoons of honey
• Pinch of kosher salt
• 6 turns of the pepper grinder

Instructions

Cook the bacon until crisp but not hard, remove and set aside. You will be reserving 2 slices for garnish. Add all of the remaining ingredients to the hot bacon fat. Cook and stir over medium heat until it is heated through; hold on low, stirring occasionally.

Roughly chop 4 slices of the bacon and add it into the skillet with the vinegar mixture. Chop the remaining two slices and set aside to reserve for a garnish for your salad.

Source: http://deepsouthdish.com

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Posted by Mary on June 17, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Do not repost elsewhere without explicit permission. All rights reserved.
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How to Easily Strip Corn off the Cob

This is the easiest way to strip corn off the cob, whether it's raw or cooked. The cob you see in the picture was roasted whole for my Roasted Summer Vegetable & Spinach Salad with Warm Bacon Dressing so it was hot when I stripped it, but this works just fine for when you are stripping down raw cobs for a recipe. If you're making a dish that needs the thickening of the starches from the corn, be sure to scrape the cob and extract all of those lovely juices!

Take a small bowl and turn it upside down into a larger bowl. You can also use an angel food cake pan or a bundt pan to set the corn on. The center hole holds it perfectly!

Cut the end of the cob so that it will be flat and even. Position the cob in the center of the upside down bowl, and hold the cob in place, using tongs if it's hot!
Then just carefully run a sharp knife down the cob.

Until all of the kernels are extracted.

Everything is in the bowl - and not all over the counter or on the floor!

Meatball and Stuffing Bake

Note: Frozen meatballs make this a breeze to throw together, but if you're wanting some great basic homemade meatballs, try my go-to recipe right here, make extra and put some up in the freezer today!

Well now, I'm here to tell you that there ain't a meat-lovin' man in this country that won't eat this up quicker than the blink of an eye. It's a real family pleaser and I promise that this dish will disappear so quick, you'll barely remember makin' it! It's a super delicious casserole dish and something different to do with those pre-cooked, frozen meatballs that are common to the Angel Food Ministries boxes. The Cajun absolutely loves this dish - meat and stuffing? What is not to love??

I think that I got the idea for this from one of those Kraft Food & Family magazines awhile back. For my recipe I used the bagged Pepperidge Farm Herbed Seasoned stuffing and added onion, celery and chicken stock, but you could substitute your own homemade stuffing recipe or even a box of good old Stove Top stuffing. Just follow the package directions and omit ingredients appropriately.

I usually do a half pan with only a single 1-pound package of meatballs, but this last time I made the full pan with 2 packages of meatballs and the leftovers were still gone in no time. You don't have to wait until Thanksgiving for stuffing ... though I guess technically since this isn't "stuffed" into anything, I suppose it's really more appropriately called dressing in this recipe. Oh who cares ... stuffing or dressing, or whatever you wanna call it, give this dish a spin and dig in. Truly kid and husband pleasin' ... it is really yummy!

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Meatball and Stuffing Bake
From the Kitchen of Deep South Dish

2 tablespoons of unsalted butter
1/2 of a medium onion, chopped
1/2 stalk of celery, chopped
1-1/4 cup of chicken stock
2-1/2 cups of Pepperidge Farm Herbed Seasoned Stuffing
2 cans of Campbell's cream of mushroom soup
1/2 cup of milk
2 (one pound) packages of frozen, pre-cooked meatballs
2 cups of frozen peas
1 cup of shredded cheddar cheese

Preheat oven to 400 degrees. Spray an oblong baking dish with non-stick spray and set aside.

Melt butter in a large saucepan and saute the onion and celery until soft, about 4 minutes. Remove from the heat and stir in the chicken stock. Add the stuffing and gently turn until fully coated with broth. Set aside.

In a medium sized bowl, whisk together the soup and milk.

Add the meatballs to the baking dish, top with the frozen peas, and pour the soup mix on top. Sprinkle with the shredded cheese, and top with the stuffing mixture. Cover and bake at 400 degrees for 45 minutes to an hour, or until casserole is well heated through and bubbly. If you prefer your stuffing to have a crunchy top, cook uncovered and check dish at about 30 minutes.

*Substitute a boxed stuffing, such as StoveTop stuffing and prepare according to package directions, if desired.

Source: http://deepsouthdish.com

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Cold Baked Potato Salad

Cold Baked Potato Salad Like The Shed

From the Kitchen of Deep South Dish
Published: June 15, 2009

I've already posted my just-like-Mama's southern style no-frills simple potato salad but this one here is also a big favorite of mine. It was my attempt to duplicate the potato salad at our local favorite barbecue hangout, The Shed. Don't you just love trying to deconstruct restaurant recipes?

While this one isn't quite identical to their version, it is close enough to be delicious for sure! Unlike my Creamy Southern Style Potato Salad, I prefer this one well chilled, so make it the day ahead and you'll be happy-happy. Hope you give it a try because I think you'll really like this one. Enjoy!

By the way, if you happen to be a Shed Head yourself, be sure to check out my copycat versions of their pasta salad, and my signature barbecue sauce that I think comes pretty close to theirs. 

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Cold Baked Potato Salad
From the Kitchen of Deep South Dish

3 pounds of red potatoes
Olive oil to drizzle
4 slices of bacon
1/4 cup of diced red onion
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 envelope Hidden Valley Ranch Dressing Mix
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama),
   or to taste, optional
2 pinches of kosher salt
8 turns of the pepper grinder
1 stalk of celery, chopped
3 hard cooked eggs, peeled and chopped
Dried parsley, optional for garnish

Preheat over to 475 degrees. Drizzle olive oil over potatoes and bake until cooked but still firm - about 30 minutes. Cooking times as always are approximate, as ovens vary, so test with a fork to see if they are tender. Remove, set aside and let cool.

Fry the bacon until it is crisp. Drain on paper towels and set aside.

In a large bowl, whisk together the mayo, vinegar, ranch dressing mix, Cajun seasoning, salt and pepper until well blended. Scoot the dressing mixture to the side. Slice the potatoes into 1/4 inch slices and add to the other side of the bowl. Chop the bacon and sprinkle over the potatoes. Add the onion, celery and eggs; gently toss to draw in the dressing, turning to mix well.

Sprinkle with parsley if desired. Refrigerate several hours or overnight.

Variation: Substitute J&D's bacon ranch dressing mix for the Hidden Valley Ranch mix.

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Source:  http://www.deepsouthdish.com

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Summer squash, sliced or cut into sticks, are tossed in buttermilk, then dredged into a lightly seasoned flour mixture, and quickly fried to crunchy goodness.

Squash Fries

Okay, yeah, I know... squash fries ain't exactly the healthiest way to eat a crookneck squash, but I've been pretty lucky so far with my squash plants {crosses fingers} and so, I'm trying to get a few different recipes up for summer squash. Maybe you shouldn't eat these every day, but I have to say, they sure are good enough to want to!

I highly recommend using a deep fryer instead of pan frying because it fries food faster and at more even temperatures, absorbing significantly less oil. These should come out of the deep fryer super-crunchy, and they are best eaten hot and right out of the fryer.

If you're serving these as a side, make it the last thing that you cook because if they sit too long they will mush up on ya ... though they don't sit still long enough around here for that business! The amounts listed are simply estimates to feed roughly 4 folks - adjust everything as needed! Enjoy.

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Deli Style Chicken Salad

Rotisserie chicken purchased from your local grocery store deli is a great quick meal for those rushed weekday dinners. Buy the larger one and you'll have some leftover chicken, perfect for this chicken salad. Otherwise, just boil up some chicken cuz this is one good sandwich! I prefer this chicken salad served on white wheat or just plain ole white bread.

For a touch of nostalgia, serve the sandwiches wrapped in butcher paper or waxed paper. Simply place the sandwich on the paper with the top edge folded under. Fold the bottom up, and tuck the sides around the back of the sandwich. Helps hold in the filling and so country chic!

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Deli Style Chicken Salad
From the Kitchen of Deep South Dish 

3 cups of cooked chicken, chopped
3 boiled eggs, peeled and chopped
1 cup celery, finely diced
1 cup of mayonnaise
1/4 cup of sweet pickle relish
1/2 teaspoon of poultry seasoning
Salt & pepper, to taste

In a suitable sized bowl, whisk together the mayonnaise, pickle relish, poultry seasoning, salt, and pepper. Add the chicken, eggs, and celery and toss. Chill for several hours so flavors can meld together.

Source:  http://deepsouthdish.com

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