Fresh tomatoes in a pie crust somehow just doesn’t sound right does it?  Well, if you’ve never tried Tomato Pie, you are in for one more delicious treat.  You can use a store bought crust but we’re going to show you how to make your very own homemade pie crust from scratch that just takes this fresh Tomato Pie up to a whole new level.  Like me, I’m sure you’ll be wondering where this awesome dish has been all of your life.  Try it.

Fresh Tomato Pie Recipe with homemade pie crust:

It’s quick, easy and absolutely delicious.  You’ll find the step-by-step instructions below plus a printable recipe at the bottom.

Road Trip:  Not far from The Pier at Harris Lake, where I do all of my fishing, there’s a little roadside produce stand with some of the best tomatoes I’ve tasted since I was a kid.  They grow them right by their house along with some other fresh produce and I find myself stopping by on a pretty regular basis right now.

About every two months, one of my fishing buddies invites several of us over to his home for a Fish Fry.  Billy and his wife Jan are wonderful people that have made me feel right at home over the past year or two that I’ve known them.  I give Billy most all of the fish I catch, he takes them home and cleans them, then his wife Jan invites me over to enjoy them.  How much better can it be?

On my last visit a couple of days ago, Jan had some sliced tomatoes on a plate for us along with the fish and her other side dishes.  I’m not really one for eating tomatoes that aren’t between two slices of bread with some Duke’s Mayonnaise but, I went back for seconds on these.  As I told the group, “these are the best tomatoes I’ve tasted since I was a kid.”  It’s true, they tasted just like the one’s my mom and dad use to grow and like the one’s WE sold at our own roadside produce stand.  When I asked Jan where she got them, she told me they came from this produce stand.  It belongs to a family that attends their church and Billy had put me on to it last year so, I knew exactly where it was.  I wanted more fresh tomatoes.  I knew they would be just perfect for a ‘mater sandwich.  ( That’s Southern for Tomato. )

I love roadside produce stands and stop at just about every one that I see.  I love this one!  As the sign above says, it’s all self service and on the honor system.  You pick out your produce, weigh it on the “baby scales” and then drop your money into the locked money box and go on your merry way.  The sign leaning up against the tree has all of the prices and a large umbrella covers part of the stand.  Cool huh?

The selection was a bit low on this particular day.  It was late in the evening when I stopped by and the recent days of 100 plus degree heat and lack of rain has caused some shortages of fresh items from the garden.  Still, they had tomatoes and I knew I wanted to try them in my first ever Tomato Pie.

On this day, they had one Watermelon left, some Red Skin Potatoes, Tomatoes, a couple of jars of canned Pickles….and the cooler had some fresh picked cucumbers, squash and a dozen eggs…all on a plastic soda bottle of water that had been frozen and placed inside to keep things cool.  Several tomatoes and the fresh eggs went home with me but, I decided I’d wait on the watermelon.

I was told these are a variety known as “Celebrity” Tomatoes.  I looked it up and found they are a hybrid tomato but…whatever they are….they ARE delicious.  I picked a couple from the right side, third row down, weighed them, dropped the money in the box and headed home.

This is actually the very first Tomato Pie I’ve ever made.  And, to the best of my memory, it’s the first Tomato Pie I’ve ever tasted.  I don’t recall mama ever making one as I was growing up and don’t remember ever seeing them at the family reunions.  Maybe my family just wasn’t hip enough to something with tomatoes in it being called a pie.  Pie was suppose to be sweet and for dessert right?

You can make this with a store bought, pre-baked pie crust but I knew I wanted to make my own from scratch if I was going to try one.  I hope you’ll try it too and that just like me, you’ll kick yourself wondering where in the world this stuff has been all of your life.   It’s just that good.

What does it taste like?  Well, I thought it might taste a little like pizza with all the cheese and tomatoes but, what about the pie crust?  The pie crust part just wasn’t working with my taste buds in my mind about this.  It’s just that Southern thing about pies being for dessert I guess.  Not to fear though…it tasted wonderful.  I do hope you’ll give it a try and I’ve got all the photos below to show you how to create your own.  So, if you’re ready….Let’s Get Cooking!

Tomato Pie Recipe:  You’ll need these ingredients.

I highly suggest that you follow my recipe for a Basic Pie Crust and make your own crust from scratch.  It’s really easy and you will taste a big difference over those that you purchase at the grocery store.  This pie is all about fresh ingredients and making the crust homemade just seemed like the natural thing to do.  No, I didn’t make the cheese or the mayo but give me a little more time.  I might try making the cheese but that Duke’s Mayonnaise, well, there’s no reason to even try and top that stuff.  I’ve got a designated spot in the refrigerator that HAS to have Duke’s Mayo all the time.  And no again, they aren’t paying me to say that.  I just happen to really like the stuff.

Pre-heat your oven to 350º

Begin the work on the pie by first taking several leaves of fresh Basil and stacking them all together like this.

Roll the leaves up tightly.  I was going to say roll them up like you were making a little cigar but I doubt that many of us have ever done that before.  At least I haven’t.

Slice the basil.

I opted to use some Spring Onions that I had on hand.  I’m sure any variety of onion would work.  Just slice and dice them up into small pieces.

Slice up the tomatoes.  You can use the tomatoes in slices or….

….you can dice and cube them up like I did.

Whether you decide to just use the sliced tomatoes…or…the diced tomatoes, you’ll need to put them in a colander to drain.  You don’t want a bunch of juice to make the pie all soggy.

Place the colander in the sink or over a bowl to catch the juices that will soon be dripping away.  Go ahead and sprinkle on some Black Pepper, using it according to your taste preference for pepper.

Then, sprinkle the tomatoes with Salt.  The salt will not only be helping the flavor, it will also help pull juice out of the tomatoes.  It’s a needed part of the recipe…..getting the juice out that is.  Now, set it aside for a few minutes and let it drain.

In a separate bowl, add the grated Cheddar Cheese.  I’m using sharp cheddar.

Add in some grated Mozzarella Cheese.

Add in the Duke’s Mayonnaise.

If by any chance you are an “alien” that doesn’t like mayo…don’t worry about this addition.  You aren’t going to taste the mayo once the pie has been baked.  Of course, for me, it’s hard to imagine that anyone doesn’t like mayo.  Maybe we should talk.

Grab a spoon and stir it all together.  Stir it a little….stir it a lot…it doesn’t matter….it’s all going to melt together anyway.  Just saying.

Stir the tomatoes around a bit to help the juices drain out better.

Lets start assembling our pie.  Using a cooled and pre-baked pie crust, toss in the onions and spread them around over the bottom.

Add the chopped basil.  OK…so I didn’t get a picture of me adding the chopped basil to the pie.  There’s a really good reason for that.

I mean…a really good reason.  Like a really, really, really GOOD reason.

They say confession is good for the soul right?  Well the reason I don’t have the picture of me adding the basil to the recipe is…well…well….I accidentally somehow…just forgot…to ADD the basil to the recipe.  That’s right…whew, I feel better now that I’ve owned up to that.  I’m normal OK…I just somehow forgot to actually add the basil.  And of course, I purchased one of those little packs of fresh basil JUST for this recipe.  On the other hand, I can confidently tell you that THIS recipe is STILL awesome, even WITHOUT adding Basil.  Trust me on this one.  Let’s move on.

After you’ve drained as much juice from the tomatoes as possible, place them in the pie crust and spread them around evenly.

Gently spread the cheese mixture over the top of the tomatoes.  Doesn’t that look good already?

Tomato Juice anyone?  Look how much juice came out of these tomatoes.  It’s even salted and peppered.

Bake for about 30 minutes at 350º or, until the cheese has slightly browned.  Watch it carefully and don’t let it burn.

Remove from the oven and place on a rack to cool.

Our Tomato Pie will be best served warm.  I found however that trying to cut it while warm made it a bit difficult.  It was really delicious but…a little messy for presentation.  Instead, let the pie cool completely and then place it in the refrigerator for a couple of hours.  It will setup nicely after this time and it will be much easier to slice…and prettier.  Place a slice on a plate or serving dish and then pop it in the microwave for about 30 seconds.  You could also slice it and slip the dishes back in the oven for a few minutes to warm back up.  Just don’t heat it too much or it will turn all soft and runny on you again.

I’ve also placed a couple of slices in the freezer.  After letting them thaw completely, just a quick trip in the microwave and you can enjoy a slice of Tomato Pie any old time you want one.

Enjoy!!!

Lima Beans with Ham Hocks and Rice recipe – A one pot meal.

Years back, during those long, hard and cold winters, when all the fresh vegetables from the garden were long gone, folks relied on dry beans to get them through.

Times were tough, so they often had to get creative and turn an ordinary pot of dried beans into something a bit special. Either that, or they just needed to stretch out what little they had to feed a large family.

I think that’s how recipes like Lima Beans with Ham Hocks and Rice came into being, out of necessity more than anything. But, because of such times, the South has created some mighty tasty and long lasting dishes.

Combine all that into a one pot recipe, and you’ve got a meal that is not only delicious, but fills the tummy and the soul at the same time.

I use ham hocks, side meat, bacon or hog jowl for many of the vegetable recipes that I’ve made here on Taste of Southern. I try to keep some on hand most all of the time.

This may not be one of our prettiest dishes, but it certainly tastes good. I do hope you’ll give it a try.

My thanks to Kathryn R., one of the subscribers to our Newsletter for reminding me about this.

I’ve cooked it as a one pot meal, but folks will also often cook the beans with the ham hocks, then serve it over prepared rice. The choice is yours. It will taste great either way.

Ready to give it a try? Alright then, let’s head on out to the kitchen and… Let’s Get Cooking!

Lima Beans with Ham Hocks and Rice – You’ll need these ingredients.

Ham Hocks come either sliced or as a whole piece of meat. It’s often smoked and generally pretty salty. Its a Southern favorite for seasoning up a big pot of beans or greens. I’m using the sliced version because it was the only thing available from my grocer.

If you’re using dry Lima Beans, you will need to soak them in water overnight first.

Empty the dry beans into a large bowl, then sort through them to remove any discolored beans, rocks, or pieces of trash that might be in them. Since the beans were not picked by hand, its possible the machinery being used to pick them could have also picked up some small pieces of trash along the way.

Discard any bad beans, then cover them with a couple of inches of cold water. Let these sit overnight to re-hydrate the dry beans. If you’re in a hurry, you can also follow the directions generally found on most bags to get them up to speed much quicker.

Next Day: This is how they will look the following morning. As you can see, they have swollen up a good bit. We’ll let them stay in the water for a few more minutes, as we need to get our pot ready to start cooking them.

Please note that we will DRAIN the beans before we add them to the pot.

Grab a large pot and fill it a bit over half way with water. Place this on your stove top and set the heat to about Medium. Let the water come up to a boil, then drop the ham hock into the water.

If you’re watching your salt intake, you might want to rinse the ham hock, or even place it in a bowl of water and let it soak for an hour or so before you begin to cook it. They can be very salty some times so keep this in mind.

In the photo above, I let the ham hocks cook for about 15 minutes, then I scooped off the white foam that floated to the top. This is often referred to as some “impurities” and is generally scooped off and tossed.

After the ham hocks have cooked for about 20 minutes, add the drained Lima beans to the pot.

I left mine uncovered, and let them cook for an hour before testing them to see if they were any where near being done.

The cooking time on the beans will vary so you’ll need to check them after an hour or so. Some folks let them cook for 2 hours or longer. But, once they are getting soft and close to being done, let’s go ahead and add the remaining ingredients.

Add the black pepper.

Add the SUGAR. This is not salt. We’re actually not going to add any salt because the salt that is already in the ham hocks should be enough to add good flavor.

Mama always added a bit of sugar to most all of her vegetables. It just seems to enhance the flavor.

Before you add the rice, take a good look at the level of liquid in your pot. You might need to add a bit more if a lot of it has boiled away.

The rice is going to absorb a whole lot of liquid once it begins to cook. You’ll need to keep an eye on this so your beans don’t dry enough to where they could scorch or burn. Don’t ask me how I know this, just thank me later for this word of advice. Okay? Smile.

Stir everything together well.

Put a lid on the pot and let everything cook for about 15 more minutes.

It’s best to check the rice about 10 minutes after you put it in to be sure you still have enough liquid in the pot. You’ll be surprised at how quickly it can begin to dry up on you.

If you need to add more liquid, you can add some more warm water, or some chicken broth if you happen to have that on hand. Just enough to keep the beans and rice in a slightly moist state.

Cook the dish until the beans and the rice are done. As you can see, the ham hock was fully cooked and falling apart on me.

I had to add some more liquid to mine. The rice just soaked up the liquid in the pot once it started cooking. So, I added two cups of chicken broth to the pot once I removed the lid. Again, keep an eye on it so your beans don’t scorch and stick to the bottom of the pot.

You might should also stir the rice about 10 minutes after it goes into the pot. Rice has a tendency to sink to the bottom, so give it a quick stir.

Enjoy!

Just add some cornbread or hoe cakes, and you’ve got a meal. Unless of course you’d like to add some greens to go along with it. But, if you know me, I’m not much of a fan of the greens. Smile.

One of my neighbors introduced me to these Lamb Chops. They are so easy to prepare, especially in a cast iron skillet if you have one. Just add salt and pepper, then fry them. Dinner is done in about ten minutes.

I have a neighbor that has mentioned numerous times just how much she enjoys pan fried lamb chops. I have had to admit, that even at my age, I had never tried them.

With this pandemic of 2020, she started having problems finding them in our local grocery store. That’s part of the reason they kept coming up in our conversations I think. Apparently the grocery stores were having a problem getting and keeping them in stock.

When she finally found some, I decided to order a pack as well. I wanted to see what all the talk was about. Smile.

I’m glad that I did, because these chops turned out really delicious in my opinion. They are so simple to prepare, and all you do is just salt and pepper them to taste. Ten minutes or so later, you’ve got supper on the table. How cool is that?

They look like miniature T-Bone steaks, and they have a very nice steak taste once cooked. There’s just not a lot of meat on each one, maybe just a couple of good bites. So, you’ll need to plan ahead of time to be sure you have enough for everyone you plan to serve. You’ll need about 2 or 3 lamb chops per person for a good meal, more for larger appetites.

And, they might be a bit on the pricey side. They normally run about $11.00 per pound here, but we bought these on sale at $8.99 per pound when we purchased them.

All you’ll need is a good warm skillet, some salt and pepper, and you’ll be good to go. Pretty easy if you ask me.

They tasted very much like a good steak. I never noticed any type of “gamey” taste that I’ve read others have experienced. And, I used a digital thermometer to cook them to 145F degrees, to be sure I didn’t overcook them. They were very juicy and tender at that temperature, and I would call them cooked about Medium-Rare at that point.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

Pan Fried Lamb Chops – You’ll need these ingredients.

That’s right, just the lamb chops, and some salt and pepper. How much easier can it get?

This is 1-1/4th pounds of Lamb Chops. They look like mini T-Bone Steaks don’t they? And, take note of that bit of fat around the edges. We’re going to take advantage of that in just a moment.

We’re not going to rinse these at all. Wait… what?  So many sources these days advise against rinsing meats before cooking. It’s kind of hard for an old Southern boy to get use too, but we’re trying. They say washing meats causes cross contamination. Even if the meat seems a little slick on the surface, they recommend just patting it dry with a paper towel and move on to cooking. Learn something new everyday I reckon. Smile.

I took these out of the refrigerator and just let them sit on the counter for a good hour before I started cooking them. It’s best to let them come up to room temperature. That way, they cook more evenly.

Sprinkle the lamb chops with black pepper.

I gave them a liberal coat of the black pepper, then I added some salt. Just salt to your personal taste.

Flip them over and repeat the process on the other side.

Heat your skillet up to Medium heat on your stove top. Give it plenty of time to heat up, best not to rush things.

Now, don’t add any oil, we’re going to take advantage of that layer of fat around the edge of the chops.

Stand the lamb chops up on end, with the layer of fat touching the bottom of the pan. You might need to lean them against each other for support, but they stand up fairly easily.

Let them cook and render some of the fat out into the pan for about 2 to 3 minutes.

Once you have a little fat covering the bottom of the skillet, lay the chops over on their side.

Let them fry on this side for about 3 or 4 minutes.

Flip the chops over and let them cook on the other side until done. This will take another 4 to 5 minutes, maybe even slightly longer.

The lamb chops need to cook to an internal temperature of 145F degrees to be done. I like mine about Medium-Rare, so yours might need to cook a bit longer. A digital thermometer comes in great to test them to see if they are done. Just insert it into several parts of the meat, without touching a bone, to be sure they are fully cooked all over.

The meat right around the bone will take longer to cook than the rest of the meat. You don’t want to overcook them or they might be dry and tough.

They will continue to cook a few minutes longer even after you remove them from the pan.

When the lamb chops are done, remove them to a plate and let them rest for a good five minutes before serving. This lets the juices inside redistribute throughout the meat and will make for a much juicer and tender chop.

Enjoy!

Follow our complete, step-by-step, instructions to make this easy Pimento Cheese. I’m using old fashioned Hoop Cheese, but you can substitute with cheddar if you like.

Old fashioned style Pimento Cheese made with Hoop Cheese, an old Southern favorite. Great for sandwiches, as a dip, or spread it on crackers or celery sticks. You’ll love the flavor.

I’ve always been a big fan of Pimento Cheese. I love to spread it on thick between two slices of white loaf bread to make a sandwich. And, sometimes, I’ll place it in the skillet with a little butter to make it a grilled Pimento Cheese sandwich.

I must admit, I generally buy some already made in the grocery store as opposed to making it here at home. I’ve found that North Carolina has a couple of companies that make a pretty good brand of the stuff. It’s a little pricey, but it’s better than the cheaper stuff that’s also available.

You’ll find lots of recipes and versions for making Pimento Cheese if you search for them. Many include cream cheese, but I don’t use it in my recipe.

I wanted to go more “old fashioned” so I’m using another Southern favorite known as “Hoop Cheese.” I’ll explain more about it below. But, if you don’t have Hoop Cheese where you live, feel free to substitute a good cheddar cheese of your choice. You can go Mild or Sharp, whichever suits your fancy.

Our Pimento Cheese can be stored in the refrigerator for about 7-10 days, if it lasts that long. Smile.

I do hope you’ll try it. If you do, be sure to leave us a Comment in the section at the end of the recipe to let me know how it turns out for you.

It’s best served at room temperature in my opinion. It does harden back up a bit once refrigerated, so give it about 15 minutes out on the counter first, then use it for sandwiches, finger sandwiches, or as a dip or spread.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

Pimento Cheese, made with Hoop Cheese – You’ll need these ingredients.

This is a slice of Hoop Cheese.

You can use regular or sharp Cheddar Cheese if you can’t find the Hoop Cheese.

The red rind is used in the process of making the Hoop Cheese. It’s made of wax, easily removable, and not to be eaten. Just peel it off and throw it away when you’re ready to use your cheese.

Hoop cheese is made from cow’s milk. It’s usually made in a round “hoop” and is shipped in a round wooden box. You’ll find it in most any good General Store here in the South. It was really popular in the early to mid 1900’s, but it’s not as easy to find these days. Still, we old timers love to find it when we are in an old fashioned type store.

It’s generally cut right in front of you based on how much you order. Sometimes, smaller pieces are sliced and wrapped in clear plastic wrap and placed right next to the cash register. You’ll also find a small pack of saltine crackers to go with it when you make your purchase. It’s a snack I have to get almost any time I see it in a store.

Grate the slice of cheese. The red rind comes off really easy, then you just grate the cheese with a grater.

I always suggest that you grate your own cheese instead of using shredded cheese. They put some type of cellulose on the pre-grated cheese to keep it from sticking together. You’ll notice a nice difference if you grate your own cheese when needed. It only takes a couple of minutes, just take your time and your fingers should be safe. Smile.

Drain the liquid from the jar of Pimento’s. You don’t need to save the liquid, just toss it.

Place the grated cheese in a large bowl, then add 1 cup of Duke’s Mayonnaise. Duke’s is the favorite of Southern cooks. Just saying.

Add the jar of drained Pimento’s.

Add 1/2 teaspoon of Worcestershire Sauce.

Add 1/4 teaspoon of Onion Powder.

Add 1/2 teaspoon of Texas Pete Hot Sauce. Texas Pete is another great North Carolina made product despite it’s name. It doesn’t add much of a spicy hot taste in this amount, just flavor.

Add 1/4 teaspoon of Black Pepper. The pepper is more apt to add some heat, but this small amount doesn’t do that either.

Grab a heavy spoon and mix everything together well. At this point, you should taste your Pimento Cheese to determine if you’d like to add any more of the spice ingredients we’ve used to suit your taste.

The cheese is pretty spreadable at this point. You can add more mayonnaise if you’d like something a bit more on the creamy side. Make it your own. Whatever you add, do so in very small amounts at one time. You can always add more to get it tasting perfect for you.

If adding Salt, add it gradually in very small amounts.

Adding 1/2 teaspoon of Sugar is totally optional. Adding it doesn’t give it a sweet taste, but just enhances the flavor. I prefer adding just a bit.

I also like to add 1/2 teaspoon of Apple Cider Vinegar. This is also optional, but I like the slight tangy taste it can add. Totally your choice on the sugar and the vinegar. As we said, make it your own.

Mix everything well once again.

Place the completed Pimento Cheese in a container with a lid. Of course, it’s hard not to resist making at least half of a Pimento Cheese sandwich at this point. Go ahead, I want tell. Smile. Good stuff.

Cover your container and place it in the refrigerator overnight so the flavors can meld together. You should let it come back up to room temperature when making sandwiches or to use it as a dip or spread.

Pimento Cheese will keep refrigerated for 7-10 days, if it lasts that long. Smile.

Enjoy!

Pimento Cheese is great for making sandwiches, especially with white bread. Trim the edges and cut each sandwich into quarters to make finger sandwiches for you party, baby shower, or any type of get together.

It’s also good to use as a dip with crackers or to spread on pieces of celery. It’s very versatile. I hope you like it.

Follow our step-by-step, photo illustrated recipe for Grilled Vidalia Steaks with Sweet Italian Sausage.  We’re headed to the park to grill up some delicious Vidalia onions along with Sweet Italian Sausages.  Serve these thick sliced onions on a plate or, grab a bun and make up a sausage dog with onions that will have all the family begging for more.

Grilled Vidalia Steaks with Sweet Italian Sausage Recipe

Note:  This is the second in a series of step-by-step recipes that we created for the Our State Magazine website and their Our State Eats blog. Originally published on August 26, 2013.

Summer is a great time to pack up the family and head to the nearest park for a day of fun, games and just enjoying time with each other.  Today, I’m heading down to one of my favorite places, Harris Lake County Park, for some serious fishing on The Pier and some delicious Grilled Vidalia Steaks with Sweet Italian Sausage.

You could easily prep the onions at home first then, all you have to do is heat up the grill and start cooking once you arrive.  The kids will love the Sweet Italian Sausages placed in a hot dog bun to make sausage dogs and, the adults will love the sweet taste of the Vidalia Onions after they have been roasted on the grill.  Its a win win for everyone involved and, so simple to do.

Be sure to protect our parks and make sure you keep a close eye on the grill once it gets going.  I always carry a jug of water just in case things might get out of hand.  Better safe than sorry on that one.  And, be sure to clean up really good once you’re finished so the next person that comes along can have a great time with their family as well.

We have to hand it to those folks down in Georgia for growing some mighty fine onions.  I always look forward to the new crop coming in each year and even if you can’t find them, a good white onion will work just about as well.  So, if you’re ready, Let’s Get Cooking… make that Grilling!

Most parks will have a few grills available for cooking on.  Just remember to be cautious while using it.  This one at Harris Lake County Park is placed in a square filled with gravel but that pine straw isn’t so far away that a spark couldn’t get something bad going in just a minute or two.  Always keep a jug or two of water handy to prevent any problems.

You’ll want to clean the grill a bit before you add the charcoal and get a fire going.

Use a piece of crumpled up Aluminum Foil and give the grate a good scrubbing.  I use the same thing to clean old cast iron skillets when they have a buildup on them.

Grilled Vidalia Steaks with Sweet Italian Sausage Recipe:  You’ll need these ingredients.

Follow the instructions on your bag of charcoal to get the coals started.  Once they have ashed over, place the sausage links on the grill.

I’m using Johnsonville Sweet Italian Sausages for this recipe.  Since these are not pre-cooked, they will need to fully cook.  This will take about 20-30 minutes on average until they reach an internal temperature of 160ºF.  You’ll need to turn them a time or two as they cook in order to get them cooked evenly and without burning them on the outside.  Once they start cooking, go ahead and prep the onions.

Begin making the Vidalia Steaks by peeling and slicing the onions.  Remove the thin outside layer of the onion and discard it.  Use a sharp knife and carefully slice the onion into slices about 1/2 to 3/4 of an inch thick.

Wooden skewers need to be soaked in water for about 30 minutes prior to inserting them into the onions.  I soaked mine in the jug of water I had brought to keep on hand around the hot grill.  Carefully slide the skewer into the onion slice and push it all the way through.

Run skewers through all the slices of onion that you’ll be grilling.  You could trim off the excess if you have some snips of some type handy or, just leave them and have onions-on-a-stick.

Drizzle a little Olive Oil onto each slice.  Use a brush or, your fingers and, spread the oil evenly across the surface of the onion.  Flip the slice over and repeat on the other side.

Sprinkle on a little salt to taste.

Sprinkle on a little Black Pepper.

Be sure to keep an eye on the sausages and turn them as needed.

Once the sausages have cooked about halfway, lay the Vidalia Steaks on the grill.

Add a little butter to each steak slice.  Chances are your butter will be fairly soft after being out of refrigeration for awhile.  Just smear a big dab on each slice.

Sprinkle a little Worcestershire Sauce on each slice.

Let the Vidalia Steaks cook until they are tender and slightly translucent.  Use the skewer to gently lift them and make sure they aren’t burning on the bottom.  Flip them over about halfway through and let them cook until done.

Use a thermometer to be sure the sausage links are cooked to 160ºF.  These little pocket thermometers are used by chefs every where and only cost a couple of dollars to purchase.

Serve the Vidalia Steaks on a plate alongside the cooked Sausages or, place a sausage link in a bun and, top it with some mustard and some of the sliced up Vidalia Steaks for a great sausage dog treat everyone will love.  Enjoy!

Our easy Egg Salad recipe makes the perfect sandwich. Just toast your bread and spread on a nice layer of egg salad. Light and delicious.

Here’s a great way to use up those leftover Easter Eggs you might have. I’m actually putting this recipe together on Easter Sunday afternoon of 2021, so I might have Easter on my mind today.

It was always fun as a young kid to dye eggs for our Easter egg hunts at the church and at home around this time of year.

Mama would buy one of those PAAS Easter Egg Kits with the little tablets of color and help me dye our eggs each year. She never got fancy with any type of designs, but it’s one of my great memories of being in the kitchen with her as a youngster.

She made egg salad every now and then. And, she used her homemade pickles which always seemed to make all of her recipes that used pickle relish that much better.

As I mention below, there are hundreds of ways to boil and peel eggs. Just use the method that works best for you. I didn’t get into any of those here.

Egg Salad Sandwiches are great so I hope you’ll try our recipe soon.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

Egg Salad Recipe – You’ll need these ingredients.

Boil your eggs.

You’ll find 101 different BEST ways to boil and peel eggs if you start looking for them. I’m not going to get into any of those here. Just use the method that works best for you.

Peel your boiled eggs.

Same goes for the best way to peel those eggs. Lots of different opinions on how it should be done. So again, just use the way that works best for you. Smile.

Place all the eggs in a large bowl and chop them up as fine as you desire. I use a fork to mash them up.

Add 1/4 cup of sweet pickle relish.

Add 1/4th teaspoon of Salt.

Add 1/4th teaspoon of black pepper.

Add 1/2 cup of Duke’s Mayonnaise.

Gently stir everything together until well combined.

Taste the mixture to see if it needs any more of the salt, pepper, pickles or mayo. Adjust to suit your taste.

Enjoy!

Follow this step-by-step, photo illustrated recipe for making our Southern Fried Grits recipe.  If you’ve never tried them, I’m sure you’ll be just as surprised as I was the first time I ever tasted them.  It’s certainly not going to be what you think or expect….especially when you top them with syrup.  Grits and syrup?  Oh yes.  Perfect for breakfast as a main dish or just a side dish.  Go ahead….give them a try.

Southern Fried Grits Recipe:

I know what you’re thinking.  How in the world can you possibly think that frying grits and, topping them with maple syrup, can in any way taste good?  Not to worry, you really aren’t going to believe me until you actually give them a try yourself.  It’s “what to do,” the next time you have some leftover grits but, I bet you’ll soon be making EXTRA grits just so you can prepare them again.

It happens often, you make a pot of grits but end up with a little leftover at the end of the meal.  Don’t throw them away, save them following the instructions below and fry them up the next morning for a delicious side dish with some bacon and eggs.  You can serve them plain but, they’ll be even better when you drizzle some maple syrup over the top.

I had cooked up some grits one morning not too long ago for myself but made a little more than I could devour.  It’s not the first time, I just seem to do it often.  I hate to admit it but, normally I’d just scrape them out into the trash can and throw them away.  On this particular day though, I got busy with something else and the grits stayed in the pot on the top of the stove for a couple of hours.  Naturally, they hardened up into one big mass in the bottom.  I was using the last of some locally stone ground grits I had on hand and I hated to see them go to waste.

I wondered if they could be warmed up just like they were so, I stuck them in the refrigerator for the next day.  Afterwards, I searched the Internet and found that Fried Grits were an old southern tradition that I’d never been exposed to.  I’d never heard of them let alone tried them.  Then, I saw that they were often served fried with maple syrup poured over the top.  What….maple syrup?  It just didn’t sound appetizing at all.  I love grits but, I’m sorry, I just didn’t think they could be any good topped with syrup.  Boy, was I ever in for a surprise.

Next morning, I fried up my first batch of grits.  I just placed them in my skillet as I cooked breakfast but I couldn’t bring myself around to pouring the syrup over them.  I topped them with a pat of butter and found they were pretty good just like that.  At least I’d found a way to save leftover grits.  But then, I pulled out the bottle of pancake syrup and drizzled a little over the last couple of bites that remained.

Apparently, I must have liked them because, over the next couple of days, I tried them a few more times.  I found that dredging them in flour and a light egg wash would give them a crispier outside that just went well with the syrup.  It’s almost like eating regular pancakes.  Seriously.  Don’t take my word for it though, cook up a batch, have them for breakfast and you’ll see just what I’m talking about.  Ready to give them a try?  Alright then….Let’s Get Cooking!

Southern Fried Grits Recipe:  You’ll need some grits of course….some that have already been prepared.

You’ll start by making up some grits.  I used quick grits and I can’t wait to give them a try with some stone ground grits.  Just follow the directions on your package and fix them as directed.  While they’re warm, pour any that are leftover into a shallow type dish or baking pan.  I’m using a small plastic take out container to make mine.  The grits filled it about one inch up the side.  I’d suggest you not fill it more than 1/2 an inch thick though.  Thinner one’s will be a bit more crunchy overall and a little easier to handle.

When the grits are cool, wrap them with plastic wrap or aluminum foil and, refrigerate overnight so they can firm up.

Next morning, setup a simple dredging station to coat the grits in.  You’ll need about a cup of flour in one dish or a plate.  Then, crack an egg into a small bowl and stir it up good with a fork, pour that into a separate dish to make the egg wash.

Remove the grits from the refrigerator and flip them out onto a cutting board.  As mentioned, these are a little thicker than I’d actually recommend you make.

Slice the firmed up grits into sections.  You can make smaller slices, triangles or thick slices.  Just don’t slice them too thin or they will probably break apart.

The grits will probably be moist enough that you can just dip them into the flour as is.  Mine had released enough water that I actually had to pour the water out of the container they had been in while in the refrigerator.

Flip the sections over and coat both sides with flour.  You’ll also want to coat all of the ends.  Handle them gently so as not to break them.  They’re amazingly firm but, you don’t want to break them apart while you work with them.  As you finish each one, lay it on a plate until you’ve got them all coated.

Dip the floured pieces into the egg wash.

Coat the section in the egg wash, flipping it over to coat both sides.  Dip the ends to be sure all sides and edges are coated well.

Now, lay them back into the dish with the flour, working with them one at a time.

Just work them around with your fingers until you have coated both sides and all the ends and edges again.  Shake off any excess flour, place on a plate and let them dry for a few minutes.

You’ll need a frying pan placed over medium-low heat with about 1/4 inch of cooking oil in it.  I used my cast iron skillet to make these.  As I’ve already mentioned…three times now…..mine were a bit thick.  Make yours thinner and that way the oil should come up about half way on the sides of the sections as they are frying to be sure the ends get fried as well.  Frying them over a lower heat will help them brown better without burning them.

When you notice that the bottom edges and sides are starting to brown a bit, use a spatula and carefully flip them over.  It took about 5 minutes to cook the bottom sides.  Remember, the grits are already cooked, you’re just browning the coating at this point.  You may need more or less time on yours depending on how hot your frying pan actually is.

When the other side and edges are browned, remove them from the frying pan.  Place them on folded paper towels and let them drain for a minute or two.

You can serve them plain with some bacon and eggs……or……

Go for it…..cover them in some maple syrup and Enjoy!!!  You can thank me later.  Please leave us a comment and let me know if you like them.

Follow step-by-step, photo illustrated instructions for making not only some great cornbread, but a delicious new treat for breakfast.  This old mountain recipe combines leftover cornbread with scrambled eggs, all cooked together, and brings a whole new experience to the breakfast table.  First, we’ll make the cornbread, then we’ll show you how to mix it all together to create Cornbread and Eggs.  Printable recipe included.

Cornbread and Eggs Recipe:

I was given this recipe just a few weeks ago by some new friends I recently met up in the mountains. While talking with the lady of the house, I asked if she had some favorite recipe from her childhood that she might be willing to share with me.  I could see her eyes light up as a big smile spread across her face.  Without hesitation, she says, “Cornbread and Eggs.”  I told her I’d never heard of this combination and asked for some details.

“As a child,” she said, “My Mamaw Vines would make Cornbread and Eggs for me for breakfast.  I loved it, and now I make it for my family.”

I didn’t ask, but I suspect this was one of those recipes developed out of necessity, during poorer times, to help stretch the breakfast meal a little further for the family.  It’s also a great way to use up any leftover cornbread you might have.

A few days later, she Emailed the recipe she uses to make her cornbread, and told me again how to put it all together.  I jumped right in the kitchen the next morning and baked up the cornbread, let it cool, then made the Cornbread and Eggs.  I wasn’t sure if I had done it right, so I emailed a picture of my finished dish back to them just to be sure.  She had already given me permission to use the recipe, and I wanted to be sure I was doing it right.  “That’s just the way it’s suppose to look,” said her husband.

It’s a unique dish that turns out to be rather tasty.  She had stated that her husband really enjoyed adding some Tabasco to the finished product. Having now tried it, I can see where that might be a good addition, and I can also see where adding some sausage, bell peppers, onions,  or maybe some gravy would probably be pretty good in the recipe as well.

We’ve had several requests for how to make cornbread, so I’m happy to share this version with you.  Be warned though, it does contain a bit of sugar.  I’ve found that one thing that really stirs up some “Southern Comments,” is whether or not cornbread should be made using sugar.  I’ll be waiting to hear what you think about it.  So, ready to give our Cornbread and Eggs a try?  Alright then, Let’s Get Cooking!

First, we’re going to need to make up a pan of cornbread.  We’re baking it in our cast iron skillet just for this recipe, but this is a great way to use up any leftover cornbread you might have.  You could even freeze leftover cornbread and pull it out as needed later on.  We’ll bake the cornbread first, then we’ll show you how to put it all together to make the Cornbread and Eggs breakfast recipe.

Cornbread:  You’ll need these ingredients.

Place the cornmeal in a medium sized mixing bowl.  You’ll also want to go ahead and preheat your oven to 425º.

Add the flour.  Sifting it is optional.

Whisk it all together.

Oops… Let’s not forget the sugar.

Now, whisk it all together really well.

Add one egg.

Grab a fork and break up the egg by giving it a good stir.

Add the milk.  The actual amount needed will vary somewhat.  I used a little over 1 1/4 cups of milk. You’ll need to stir it as you’re pouring the milk in but try not to overwork it.  Add just enough milk to make a batter similar to the consistency of a cake batter.

Don’t worry about having a few lumps, they’ll bake out.  Again, you will want this to be about the consistency of a cake batter.

Melt about a Tablespoon of Lard or Shortening in your skillet.  I normally heat up the skillet on the stove top for a minute or two, then add whatever butter, lard or shortening that I need.  Swirl the melted oil around to fully coat the bottom of the skillet.

Pour the batter into the skillet.  If it’s a little thick, you might need to spread it out with a spoon.

Place the skillet in the oven and bake it at 425ºF for about 25-30 minutes, or until done.

Test the cornbread to be sure its done by sticking a toothpick in the center of the bread.  If the toothpick pulls out clean, it’s done.  If it pulls out with a few crumbs attached, you’ll need to bake it a little longer.  The cornbread should also pull away from the edges of the pan a bit when it’s fully baked.

Place the skillet on a wire rack, or folded towel, and let the cornbread cool for a few minutes before serving.  Some melted butter spread across the top just adds another good layer of flavor.

To make the Cornbread and Eggs:  Break about four eggs into a small bowl.

Whisk the eggs together well with a wire whisk or fork.  Add a dash of water or milk if desired.

Place the skillet over medium heat on your stove top.  Once the pan has started to warm up, add a couple of pats of butter and let it melt.

Crumble up a section of the cornbread and add it into the butter.  It will only take a piece about as big as a slice of pie to make a good sized serving.  Stir the cornbread around in the butter and let it warm up and brown just a little more.

Pour the whipped eggs into the skillet, spreading it out all around the pan.

Stir the eggs around, mixing it with the cornbread as the eggs cook.  The cornbread will absorb the eggs and then you’re basically scrambling it all together until the eggs have had a couple of minutes to cook.

Serve it up while it’s still warm and Enjoy!

Have you ever heard of Cornbread and Eggs?  Ever tried it, or think you might want to?  I’ll look forward to hearing your comments in the section below.  Let me know what you think of the recipe, and let me know if true Southern cornbread contains sugar.  This should prove interesting.

Be Blessed!!!
Steve

A step-by-step, photo illustrated recipe for making a yummy Collard Sandwich.  Serve it up with some Fried Fatback and a side of Black Eyed Peas.  It’s a great way to use up any leftover collards you might have.  Wait…is it even possible to have leftover collards?

Collard Sandwich Recipe:

Originally published January 07, 2013

New Years has just passed us, it’s now officially 2013.  While collards are available throughout the year, chances are you might have some leftover from your Official New Years Day Meal.  This is a great way to use up those collard greens.  It’s really very simple and it’s something that a few “very special” restaurants here in the South have on their menus during the winter months.

My niece served these up at her restaurant a few years back.  She makes some pretty good collards…according to those that actually “LIKE” collards.  As you may know, I’m not a fan of these healthy and good for you greens.  I’ve just never been able to acquire a taste for them.  I keep trying them on special occasions but, I still don’t find any that I can handle.  Growing up, everyone in my family enjoyed collard greens…except for me.  I figure if my own mama couldn’t cook them to where I liked them….no one else will ever be able to.

Still, I had to have at least a bite or two as part of my New Years Day Meal.  And, collards were the first thing I cooked and posted a recipe on, when I started Taste of Southern on January 1st of 2012.  I did it as a tribute to my mom and I think she would have been proud that I even tried.  You can find my recipe for collards and for the entire New Years Day Meal, right here on our site.

I’ll show you below, how to make the “hoe cakes” that you’ll need as the bread for your Collard Sandwich.  You’ll also need some cooked collards and a few pieces of fried fatback to go along with them.  Looks like having collards as my first recipe each year….could become tradition.  Ready to give them a try?  Let’s Get Cooking!

Collard Sandwich Recipe:  You’ll need these ingredients.

You’ll need these ingredients to make the cornbread hoe cake.  It’s really easy.  Hoe cakes are just simple pieces of fried cornbread.

Add the cornmeal to a medium size mixing bowl.

Crack one egg into a small dish, whisk it up with a fork.

Make a small well in the cornmeal.  Pour the egg in the cornmeal.

Add the salt.

Add the buttermilk.

Grab a fork and stir the mixture, just enough to incorporate all the ingredients.

This…is just a bit too dry.

Slowly add just a little more buttermilk, if needed.  Stir it a time or two as you go.

You’ll want your batter to look more like this.  It’s a little wet but not overly wet.  You want it to the right consistency so that you can pour it into the pan from a spoon or ladle.  Don’t worry if you have a few lumps, they’ll work out as it cooks.

Add enough oil to your skillet to cover it about 1/4″ deep in the bottom.  I just fried up the Fatback in this pan so it’s already warm…I just need a little more oil.  You should have your skillet pretty much warmed up with your cooking oil by the time you’ve mixed your batter.  The batter doesn’t need to sit out for long once it’s mixed, you need to cook it right away.

On my stove, medium heat will usually get the oil hot enough for frying when I’m using my cast iron skillet.  Your stove may vary.  You’ll want to heat up the pan and oil to a proper frying temperature.  You don’t want it smoking and overly hot as it could erupt into flames and cause a fire if it’s too hot.  Adjust the temperature as you go.

You can test your oil to see if it’s ready for frying in a couple of different ways.  A drop of cool water placed in the pan should start to sizzle, pop and dance over the oil.  It’s pretty much the same if you sprinkle a few grains of cornmeal into the pan.  If the cornmeal sizzles and dances over the top of the oil, you should be ready to start frying up your hoe cakes.

Use a large spoon and carefully drop some of the batter into the hot oil.  The amount placed in the pan each time will determine the size of the hoe cakes that you make.  You can probably get 3 or 4 smaller hoe cakes in the pan at the same time.  I decided to make one large sandwich so I’m adding a big spoonful of batter to the pan.

If the batter doesn’t spread out evenly, you can take the back of the spoon and gently spread it around.  You want a thin hoe cake as opposed to a thicker one.  That way, it has more “crunch appeal.”  Thicker hoe cakes will have more of the cornmeal taste and could even be a bit doughy in texture if not fully cooked.

Ah…the mystery of frying cornbread.  When is it done enough to flip it over?  You’ll need to watch the edges of your cornbread to determine when it’s time to flip it.  It’s pretty much like frying pancakes, you watch for the edges to start turning brown.  You may also see some bubbles starting to form around the edges or, even in the middle, it just depends on the thickness of your bread.  It will take a little practice if you’ve not fried hoe cakes before but, you’ll catch onto it really quick.  You can do it.

When the edges have browned, carefully flip the hoe cake over with your spatula.  Just watch for splatters of hot cooking oil when you do it.

You’ll need two hoe cakes for every sandwich you intend to make.

Heat up the collards….we’re getting close….and…your kitchen will smell funny.

Place a big old spoonful of collards between two of the hoe cakes and you’re ready to dive in.  Use a slotted spoon to dip the collards with.  Drain off as much of the pot juice as you can so it doesn’t make the cornbread hoe cakes all soggy.  You can cut the hard skin away from the fatback and place the meat (fat) on the sandwich itself or, just serve it alongside the sandwich.  Hot peppers are often served on the sandwich as well but, I didn’t have any.  I do suggest that you serve it up with some vinegar close by.  Most people like to add a little vinegar to their collards.

So, there you have it.  A real Collard Sandwich.  Enjoy!

Follow our step-by-step, photo illustrated recipe to make this super easy pizza dough. No kneading is required. It only takes a few minutes to mix up the dough and after a short rest, you can add your favorite toppings and enjoy your own delicious homemade pizza. Printable recipe included.

Quick and Easy Pizza Dough

I love pizza. It’s my favorite food, and I could eat it every day. Seriously, I really could.

My love of pizza began when I was a youngster in school. Pizza would be part of our school lunch menu about once a month, and I loved it from the first bite. I love the bread, I love the sauce, I love the cheese, I love the pepperoni.

Sometimes I like to have pizza with lots of toppings, but for the most part, just give me cheese and pepperoni and you’ll make me happy. Did I mention that I could eat it everyday?

My first attempt to make pizza at home came when we discovered the Chef Boyardee Pizza Kits. That was many years ago, but they still make them. When I get a bit nostalgic in the grocery store, I toss a box into my shopping cart.

Eventually I started experimenting with making pizza dough at home.

As is expected, I made some good dough and some not so good dough. That was back before this thing called the Internet, so our recipes usually came from the newspaper or a magazine. We didn’t have videos back then either to show you how things should be done. It was just trial and error. It was fun though.

I made pizza for my family and eventually thought that I should go into the pizza making business. That bug seems to hit many of us at least once in our lifetime. You know, everyone says your food is really good and that you should “open a restaurant.”

Eventually, I actually did. But, I never made one single pizza my entire time there. Go figure.

I haven’t made pizza at home in several years. I don’t even buy whole pizzas out any longer. If I order one or purchase one, I have a tendency to eat most of it. What’s left becomes breakfast the next day. These days, I try to just buy it by the slice, and I have several places locally that I visit about once a week.

When OXO offered to provide me with a Pizza Pan, Pizza Wheel, and Grate & Slice Set to make a pizza with, I jumped on it. OXO makes great kitchen tools, and I’ve been honored to have worked with them several times in the past here on Taste of Southern. You’ll find many of their tools in my kitchen.

I’m not going into lots of pizza dough or sauce detail here. I went for one of the easiest pizza dough recipes that I know of, so as to encourage you to try making your own at home if you’ve never been inclined to do so before.

The dough recipe is one I found years back over at www.thefreshloaf.com. It’s very easy, and doesn’t require that you knead the dough, which can sometimes work on your hands. They have the recipe, and one for a simple sauce posted under “The Pizza Primer.” I invite you to visit with them if you have an interest in making your own breads.

I do hope you’ll give our Easy Pizza Dough Recipe a try. Once you’ve got the basics down, you can move on to making the recipe your own, something we always encourage you to do.

Now that I’ve got this new non-stick pizza pan, I’m sure I’ll get back to my more serious attempts so watch for those in the future.

Ready to make pizza at home? Alright then, let’s get in the kitchen and… Let’s Get Cooking!

Easy Pizza Dough recipe:  You’ll need these ingredients.

Sponsored in part by our friends at OXO Tools.

OXO has provided me with the above items to use in making this recipe. Links to more information about these tools, and where you can purchase a set of your own are listed below.

• Non-Stick Pro Pizza Pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability.
• Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring.
• 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

While OXO provided me with this set of tools to try and review, all the comments regarding these tools are my own. I was not monetarily compensated for this post. Just saying.

First thing I do when making pizza, is prepare the yeast I’ll be using.

You need to follow the instructions on the particular package and brand of yeast that you will use as it may be different than mine.

My packet said I needed to use warm water, somewhere between 100F and 110F degrees.

I’ve said it many times, but having a digital thermometer in your kitchen is one of the best gadgets you’ll ever purchase. Here, I’m using tap water that has cooled down to 105F degrees, about the halfway mark of what the packet suggested.

If your yeast needs to be added to water, using the right temperature is crucial in achieving a proper rise from the dough. Too cool and it will not become active while too hot could possibly kill it.

Again, follow the directions for the yeast you will be using.

I added the yeast granules to the warm water, then stirred until the yeast was fully dissolved. After that, I just set it aside for the moment.

Get a large mixing bowl, and add the flour. Be sure to use level cups of flour.

We could get into a lot of discussion about which flour makes the best breads, but for now, let’s just keep making this easy.

Add the sugar.

Add the salt.

Add the olive oil.

Add the yeast.

Notice how it has thickened and has some bubbles in it. This particular packet of yeast turned out to be a bit out of date from sitting too long in my cabinet, but it’s still working fairly well.

Add ALMOST all of the water. Save a little, you can add it later if needed.

I’m using warm tap water here as well. It was holding at about 105F degrees at this point. I didn’t want to add cold or hot water as it could cause problems with the yeast.

Use a large wooden spoon and begin to stir the dough.

After a brief stirring, your dough should look something like this. It needs to be dry enough so it pulls away from the sides of the bowl, but still a bit more sticky than your average bread dough.

You could add more flour if it was too wet, or more of the reserved water if it’s too dry. Just add either gradually, it will not take much to change the consistency of your dough at this point.

It only took about a minute of stirring before it formed this ball.

After you get it mixed… LET THE DOUGH REST FOR FIVE MINUTES.

Then, stir it again for about 3 more minutes.

Divide the dough.

This recipe will make enough dough for 4 10-inch pizzas. Or, about 3 12-inch pizzas.

My new OXO Pizza Pan is 15 inches in diameter, so I’m dividing the dough into two parts.

Drizzle just a little olive oil on top of each piece.

Use your hands and rub the olive oil all over each section of dough.

Place each piece in a freezer bag.

At this point, you can freeze any dough you don’t plan to use today by placing it in your freezer. It should easily keep for a month once frozen.

If you want to use the dough today, it does need to rest for about six hours before use.

I make dough the day before I want to make pizzas. Then, I place the dough bags in the refrigerator and let them stay overnight.

Just be sure to remove the dough about two hours before you plan to add the toppings so it can warm back up to room temperature.

If you freeze the dough balls, you’ll want to move them from the freezer to your refrigerator the day before so they can thaw, then remove them from the refrigerator a couple of hours before needed so they can come back up to room temperature.

I placed both packages on a sheet pan and placed them in the refrigerator.

Again, it’s best if you refrigerate it overnight before using.

You want the dough to make a long slow rise, so it will have a chance to develop better flavor.

Can you see the difference a night in the refrigerator makes?

The dough has had a chance to slowly rise, and is now ready for shaping.

Sprinkle a little flour on your counter top, and remove the dough from the freezer bag.

Sprinkle just a little flour on the top of the dough.

This will help keep the dough from sticking while you spread it out.

I always like to sprinkle a little corn meal on my pizza pan.

This is the first non-stick pizza pan I’ve owned. Adding the cornmeal probably isn’t necessary with this pan, but I’m showing it here in case you just have a regular type pizza pan. Don’t have a round pan? You can also use a cookie sheet or bread pan to spread your dough.

I imagine most of the cornmeal is going to end up in the indentations in the micro-textured pattern of this pan. Can you see that in the photo above?

The pattern of the pan will help the pizza to bake more evenly. Cool huh?

After spreading the dough out a bit on the counter top, place the dough in your pizza pan.

Use your fingers to gently press the dough and work it out to the edges of the pan.

If you develop a tear in the dough, you can just pinch it back together and move on.  Depending on how much dough you have to work with, you can have a thin crust, or a thick crust. I like mine a little more on the thicker side personally.

So, how hard was that?  You’ve made a quick and easy pizza dough, spread it out in your pan, and now you’re ready to create your own style of pizza.

Let’s take a look at the other OXO tools I’m using, and work on getting this pizza ready for the oven.

You can make your own sauce, or use a ready made sauce, whichever you prefer.

While I did make a simple sauce for this pizza, I’m not including a recipe for it today. Perhaps we can get into that in another post later on.

Either way, use a ladle and place some sauce in the middle of your dough… just like the pros do it.

Spread the sauce out over the pizza dough, leaving just a bit of the crust exposed around the outer edge.

Yes, I know my dough isn’t shaped perfectly round, and yes I see the sauce running over the edge of the dough and onto the pan. You don’t have to be perfect, just have fun while doing it. Smile.

As it would happen, I was recently in Cuba, New York, home of the Cuba Cheese Company and their Cuba Cheese Shoppe. I purchased this piece of Mozzarella Cheese just for use in making this pizza.

This is the OXO Grate & Slice Set that I received. It includes coarse and medium grating, and straight and julienne slicing surfaces. These blades can be used over bowls or plates, or you can place them on top of the lid which works as a container for collecting and measuring what you’re grating.

All of the blades easily store inside the container with lid when not in use. Fits right into your cabinet.

I’m using the coarse grating blade to grate the Mozzarella Cheese.

As with any tool like this, be sure to watch your fingers.

In just a few seconds, I had grated up more cheese than I needed for just one pizza. Wait, can you actually have more cheese than you need? Is that really possible?  Smile.

It really was quick and easy, and I like that I had a container to catch the cheese in.

This is the slicing blade. I’m going to slice up a Roma Tomato with this one.

Again, it only took a couple of seconds to make these perfect slices. They even provide a guard for you to use when slicing vegetables so you don’t have to worry about slicing fingers instead of veggies.

I added the cheese on top of the sauce, then placed slices of Pepperoni across the top of that. I’m using pre-sliced Pepperoni because it was all I could find at the grocery store. I really wanted to see if my new slicer could handle slicing Pepperoni, but sadly didn’t get to find that out this time around.

Can you see how thin those slices are? And, did I mention it was really quick to slice them?

You want to pre-heat your oven way ahead of time to be sure it’s up to temperature. My oven goes up to 500F degrees, and you’ll want to get your oven as hot as it will go in order to bake your pizza.

Keep a close eye on the pizza as it bakes. You will probably smell it once it starts getting done, but you certainly don’t want to let it burn.

Your pizza will be ready when the cheese fully melts and the crust is lightly browned.

And here’s my pizza hot out of the oven.

I quickly noticed that the pizza was sliding around in the pan. Guess that non-stick part is working pretty good huh?

To double check that, I decided to slide the pizza out onto my cutting board. It slid right off without a problem. Didn’t stick to the pan anywhere.

This large 4 inch Pizza Wheel made quick work of cutting right through my thick crust. I like the easy to hold grips you’ll find on all of the OXO brand of kitchen tools. Of course, the plastic wheel of this cutter is made to not scratch up your non-stick pan, and the slick surface keeps the cheese from sticking to it. It just feels strong and sturdy in my hand, and worked great.

Would you care for a slice? I’ve got plenty.

I already love my new set of tools from OXO. I’ve got a feeling I might be making pizza at home more often now.

And, in case you’re wondering, the lettering you see on the pizza wheel that says “Safe for Non-Stick Pans,” is actually a sticker. It pulls right off. I just wanted you to see it. Smile.

Eat it while it’s hot and… Enjoy!

Did I mention that the pizza wheel/cutter is Safe For Non-Stick Pans?  It is.

Thank you once again to our friends at OXO for providing these great tools for making our pizza recipe. Taste of Southern is always proud to work with you.