Tuesday, June 30, 2009

Marinated Corn Salad

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!

Marinated Corn Salad

As far as fresh veggies go, I've sure been enjoying my garden tomatoes This is the first year that I've not had an abundance of fresh green beans and fresh peppers though.

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, although canned works great, use fresh if you've got it!


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Monday, June 29, 2009

Southern Skillet Cornbread

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

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.



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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 Deep 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, but if you're from the part of the Deep South where I am from, you likely use a little flour, a pinch of sugar, and only yellow cornmeal - not white.

So in other words, if you are a Southerner, don't be trying to throw down a Southern Shame Card on me or any other Southerner 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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Saturday, June 27, 2009

Summer Squash Dressing

Summer squash is mixed with the Trinity of vegetables, cream soup, eggs and fresh bread, for a squash dressing.

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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Friday, June 26, 2009

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

Basic simple syrup mixture for beverages, cocktails and glazes.

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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Check out These Recipes Using simple Syrup!

Old Fashioned Homemade Fresh Lemonade
Pitcher Perfect Sweet Tea
Homemade Snowball Syrup
Cranberry Pomegranate Winter Sangria
Southern Iced Tea Cocktail
Apple Julep Sangria

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

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Thursday, June 25, 2009

Meal-in-One Cajun Steak Casserole

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.


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Wednesday, June 24, 2009

Hassleback Cheesy Garlic Bread

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

Hassleback 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.


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Tuesday, June 23, 2009

Stuffed Crab

Stuffed crab, made with fresh lump crabmeat, onion, and bell pepper, seasoned with Old Bay and Cajun seasoning and bound with egg and toasted bread crumbs and baked.

Stuffed Crab

I so love stuffed crabs! My Mama almost always made these from freshly picked crabs and then stuffed the cleaned and sterilized 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!



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Sunday, June 21, 2009

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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Chocolate Gravy and Biscuits

A gravy made with flour, cocoa, sugar, butter, vanilla and milk, is best served right over some piping hot biscuits... yes, even if they are straight out of the can!

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?


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Saturday, June 20, 2009

Spicy Orange Garlic Shrimp

A nice spicy main dish shrimp dish, with a touch of citrus.

Spicy Orange Garlic Shrimp

A nice spicy main dish shrimp dish with a bit of citrus and made in the skillet. Quick, light and just delish!


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Friday, June 19, 2009

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!


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?


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.


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?


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 Everor 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!!

~
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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.
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Thursday, June 18, 2009

Country Bob's Pepper Jack Stuffed Burgers

Burgers stuffed with Pepper Jack cheese and flavored with an all purpose sauce like Country Bob's.

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.


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Wednesday, June 17, 2009

Grilled or Roasted Vegetable Spinach Salad with Warm Bacon Dressing

Seasonal vegetables, roasted or grilled, make a perfect spinach salad when served with a warm bacon dressing.

Roasted Vegetable Spinach Salad

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.


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Warm Bacon Dressing

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.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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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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©Deep South Dish
Poppy Seed Mustard Vinaigrette
Homemade Comeback Thousand Island Dressing
Fire 'n Ice Salad Dressing

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Posted by on June 17, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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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!


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Tuesday, June 16, 2009

Meatball and Stuffing Bake

A casserole of meatballs, topped with green peas, a cream soup gravy and stuffing.

Meatball and Stuffing Bake

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. Well, at least that's the way it goes here at my house anyway.

It's a family pleasing meal 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 everybody loves having on hand. 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!
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!


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Meatball and Stuffing Bake

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 4 to 6 servings

Ingredients
  • 2 tablespoons of unsalted butter
  • 1/2 of a medium onion, chopped
  • 1/2 stalk (rib) of celery, chopped
  • 1-1/4 cup of chicken stock or broth
  • 2-1/2 cups of herbed seasoned stuffing (like Pepperidge Farm)
  • 2 cans of cream of mushroom soup
  • 1/2 cup of milk
  • 2 (one pound) packages of seasoned, frozen, pre-cooked meatballs, thawed
  • 2 cups of frozen peas
  • 1 cup of shredded cheddar cheese
  • Salt and pepper, to taste, only if needed
Instructions

Preheat oven to 400 degrees F. Butter or spray a 9 x 13 inch baking dish with non-stick spray; 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 mixture all over. Sprinkle with the shredded cheese, and top with the stuffing mixture. Cover tightly and bake at 400 degrees F for 45 minutes to 1 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.

Cook's Notes: For best flavor, be sure to use seasoned meatballs and seasoned stuffing mix. May substitute homemade meatballs and/or a boxed stuffing, such as StoveTop and prepare according to package directions.

Source: http://deepsouthdish.com

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©Deep South Dish
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Homemade Basic Meatballs
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Posted by on June 16, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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Monday, June 15, 2009

Cold Baked Potato Salad

Small red potatoes are first baked, then sliced and tossed in a mayonnaise, vinegar and ranch dressing seasoning.

Cold Baked Potato Salad

I've already shared my just-like-Mama's southern style no-frills simple potato salad but this one here is also a big favorite of mine. Initially, this was my attempt to duplicate a potato salad served at one of our local favorite barbecue hangouts, but since writing the recipe, they've changed their version which has no eggs, is much whiter in color and seems to be heavy in sour cream and mayonnaise.


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Sunday, June 14, 2009

Fried Squash and Squash Fries

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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Saturday, June 13, 2009

Deli Style Chicken Salad

Cooked chicken and boiled eggs, celery, mayonnaise and a little pickle relish, makes up a classic deli style chicken salad.

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.


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Friday, June 12, 2009

Weekend Cocktails - Frozen Watermelon or Strawberry Margaritas

Frozen chunks of watermelon stand in for ice cubes for this delightful frozen watermelon margarita. For a strawberry margarita, swap out the watermelon for frozen strawberries.

Frozen Watermelon Margaritas

Ahhh....it's the weekend and 5 o'clock somewhere. Oh, wait. It's 5 o'clock here!!

Remember those watermelon rind pickles from the other day? Well, if you don't feel like foolin' around with the sticky mess from eating that watermelon, here's a very adult way to use up that pulp. Just lay chunks of watermelon on a baking sheet and freeze them for several hours until firm, or overnight.


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Old Fashioned Pot Roast

This basic and old fashioned pot roast has been my favorite way to cook a chuck roast since I first started cooking. Even though you can do it in an oven or crockpot, there is something about that roast slow simmering on the top of the stove that just makes me feel all cozy.

Old Fashioned Pot Roast

A good old fashioned pot roast calls for a chuck roast in my eyes. Chuck is an economical cut of beef that is pretty tough and fatty, but very flavorful, and requires a low and slow braise for several hours in just a bit of liquid, making it a great roast to plan for Saturday or Sunday dinner for most of us. While you certainly can cook it in a slow cooker, and I have, I love letting it simmer nice and slow on the stove or in the oven the most.


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Thursday, June 11, 2009

Fire and Ice Summer Salad

One of my favorite southern salads for the summer, this spicy, sweet and sour Fire and Ice salad, gets it's name from the contrast between the red onion, green bell pepper, horseradish and jalapenos, and the cool crunchy cucumber and sweet tomatoes.

Fire and Ice Summer Salad

A great use for that summer harvest of garden fresh tomatoes, peppers, cucumbers and jalapenos, this is another southern favorite and certainly a personal favorite of my own. I can make a meal out of this salad alone on a hot summer day.


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Spicy, Sweet and Sour Cucumber Salad

A simple, but tasty southern favorite, this cucumber salad is made of very thinly sliced fresh cucumbers and is dressed with a boiled sweet and sour vinegar dressing.

Spicy, Sweet and Sour Cucumber Salad

Just as the name says, this is a spicy cucumber salad with a boiled sweet and sour dressing made with vinegar and sugar. If you prefer not to have the heat, just eliminate the red pepper flakes, and, if you like things more on the sweet side, just use equal parts vinegar and sugar, or adjust the sugar up according to your taste.


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Simple Summer Cucumber, Onion and Tomato Salad

A favorite simple salad in the summer featuring garden fresh cucumbers and tomatoes, red or sweet onion and dressed in a simple vinegar and olive oil dressing.

Simple Summer Cucumber, Onion and Tomato Salad

There is seriously nothing to this salad really, but with fresh tomatoes and cukes startin' to come in, it is definitely worth a quick mention. In fact, with this heat here lately salads are perfect for lunch, or even a light dinner when it's just too hot to think about food, but I get bored with just plain old garden salads. So, I've posted some of my favorite salads that utilize some of those fresh tomatoes and cucumbers that you'll be harvesting soon.


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