Follow our Step-by-step, photo illustrated instructions for making Old Fashioned Buttermilk Pancakes.  A deliciously easy, made from scratch recipe for equally delicious pancakes.  We’re cooking these in our cast iron griddle but any frying pan or griddle will work.  Just top with butter and syrup for a quick and easy breakfast meal that you can say you made all by yourself.

Old Fashioned Buttermilk Pancakes Recipe:

This is my Cousin Curtis.  Recently, Curtis and his wife Francis, invited several members of the family and some friends over to his house for his World Famous Homemade Brunswick Stew.  I was going to say it’s not really world famous but by the time this has been on the Internet for a little while, it will at least be KNOWN around the world.  We get visitors to our site from all around the globe you know…and thank you for that.

Curtis is holding an old cast iron griddle that he was giving to me.  Seems he had heard me talking on my radio program, back during the summer, about how my mama use to bake cornbread and hoe cakes in her cast iron skillets and griddle.  Now, I have my mama’s skillet but I didn’t have a griddle and I must have mentioned this on the air that day.  Cousin Curtis, being the super nice fellow that he is, saw this one at a Yard Sale and decided he’d pick it up and gift it to me.  He had it wrapped up in a plastic bag and started telling me how both his mom and my mom use to prepare cornbread on a griddle just like this one.

I gratefully accepted the griddle and thanked him for it.  That turned into a discussion on how to restore the pan and I began telling Curtis how I had cleaned Mama’s skillet by scrubbing it with Aluminum Foil.  “It really works,” I told him.  And, considering this one was in pretty decent shape, I brought it on home and gave it a good scrubbing.  It just cleaned right up.

Thank you again Curtis for the griddle.  Look for it here on Taste of Southern for many recipes to come.  And Curtis, don’t forget that I’m still waiting for that Brunswick Stew Recipe….only…..I don’t think I’ll really be making as much as you did.

Did I mention that Curtis has been making his stew for years and started out actually cooking it in an old cast iron wash pot?  Sure enough, he did.  But, Cousin Curtis has moved into the more modern days and ways of doing things.  He had a very, very large stockpot sitting over a gas burner and, he stirred it with what almost looked like a boat paddle.  And, when he started reeling off the ingredients to me, he was talking in gallons of tomatoes, 20lb bags of potatoes, 3 types of meat and bunches of other stuff.  It was absolutely delicious and it’s always good anytime family and friends can gather together around the table.

I scrubbed up the griddle and decided these Buttermilk Pancakes would be a great way to start seasoning up the pan.  So, if you’re ready for some made from scratch pancakes…..Let’s Get Cooking!

Buttermilk Pancakes Recipe:  You’ll need just a few ingredients.

See how well the Aluminum Foil worked.  One day, I’ll do a full post on how to clean up and season your cast iron.  Since the one Curtis gave me was in pretty good shape, it didn’t require much elbow grease to get it clean.  I just balled up a bit of Aluminum Foil and used it as a scrubbing pad to remove the old rust and any baked on food stuff.  Once the pan was cleaned, I washed, dried and seasoned it up.  I think it turned out pretty good….let’s just see how well it cooks.

Begin by placing the griddle on your burner and turning the heat just a notch or so below Medium.  The griddle needs to warm up completely before you pour the batter in.  We’ll mix the batter, then I’ll show you one way to test the griddle to be sure it’s hot enough to begin cooking in.

It’s not necessary but, I also made up this small Salt Bag.  It’s just a piece of Cheesecloth about 6 inches square that I’ve added a couple of Tablespoons of regular table salt too and tied up the ends.  What’s it for you ask?  Keep reading…you’ll see a little later down the page.

Grab a medium sized mixing bowl and your sifter.  Measure out the flour and place it in the sifter.  If you don’t happen to own a sifter, just place all the following ingredients in the mixing bowl and then whisk them together with a fork or wire type whisk.

Add the Baking Powder.

Add the Salt.

Add the Sugar.

Sift the ingredients together…..then…..set them aside.

Grab another smaller bowl and add the Lard or shortening.

Crack open an Egg, balance it in your left hand and, take a picture of it all with your right hand holding the camera.  Or, just break the egg without taking a picture of it, whichever is easiest for you.  Smile.

Add the Buttermilk.

Grab a fork and mix up the wet ingredients.  Use the fork to breakup the Lard or Shortening as you go.  A few lumps aren’t going to matter.

After you have the dry ingredients mixed and then the wet ingredients mixed, it’s time to test the griddle and be sure it’s hot enough to add the batter.  You can do this easily by dropping a few drops of water into the pan.  If the water starts to sizzle and dance around, the griddle is hot enough to begin making the pancakes.  You want to make sure the griddle is good and warm before you add the batter.

Once the griddle is hot….add a few drops of cooking oil or maybe a little bit of the lard or shortening.  You can use a paper towel to brush it all around the surface of the griddle but just remember….it’s HOT…so watch your fingers.

When the griddle is hot enough, take the wet ingredients and pour them into the bowl of dry ingredients.

Give the ingredients a quick stir, just enough to incorporate them all together.  Scrape down the bowl as you go.  Don’t stir it but just a little, just mix it all together and don’t worry about any lumps in the batter.  They’re OK.

Use a large spoon, ladle, or measuring cup and add about 1/2 cup of the batter to the greased griddle or pan.  Use the back of the spoon to gently spread out the batter if it’s thick and doesn’t spread out quickly.  We’re making big pancakes as you can see.  You could also make smaller ones by adding about 1/4th cup of batter at a time.  That way, you could probably fit two or three smaller pancakes on the griddle at one time.  I just prefer the big one’s myself.  Think BIG….DREAM BIG.

Watch the edges of your pancakes as they cook.  The edges will start out all shiny and glossy in the beginning.  As it cooks, the edges will begin to dry, bubbles will form and burst and, then the bottom edge will start to turn brown.  You can see this browning in the left side of the photo above.  Once this happens, it’s time to turn them over.  This may take 2 -3 minutes or longer.  It really depends on how hot the pan is.

Take a spatula and gently lift up one edge of the pancake.  It should come up easily from the pan without any sticking….if it’s starting to cook sufficiently.  Slip the spatula under the pancake and gently flip it over with a quick flip of the wrist.

Even with just a little browning showing around the bottom edges, my pancake had started to overcook in some spots.  I seem to have a bit of a hot spot on the burner.  And, I’m cooking this on one of my smaller burners instead of the larger one.  It’s just easier for me to take pictures from the left side of my stove.  You may not experience any problems with yours.  It will take a little practice to figure out when they need to be turned but after making a few, it gets easier.  Flipping them also gets easier….I think….ummm….maybe not.  Of course it will.  Think positive.

This is why it’s important to smooth the batter around when you first place it in the pan.  You don’t want a bunch of batter piled up in the middle of the pan and then thinning out towards the edges.  The edges will brown quickly and then it will be difficult to flip the lesser cooked batter in the middle over without making a big mess or even breaking the pancake.  Practice, practice, practice.  At least you get to eat the results either way.

Also, keep in mind that the second side will cook in about HALF the time it took to cook the first side.  Watch it closely and don’t let them burn.

Remove the pancake and sit it on a plate.  If any part of it stuck to your griddle, take the salt bag and lightly rub it around the surface of the griddle.  Do this ONLY with a cast iron griddle.  You don’t want to do this if you’re using a Teflon coated pan as you’ll ruin the finish.  It’s just an old timers trick to clean the griddle a bit.  Be very careful though…that griddle is hot and you could easily burn your fingers if you aren’t paying attention.  Then, add a little more shortening or cooking oil to the pan.

Repeat the process again until you’ve used up the batter.  This recipe made 3 very large pancakes, each one about the size of the griddle itself.

Stack your pancakes up on a plate, add some butter if you like and of course….add some of your favorite Syrup.  Aunt Jemima or Log Cabin Syrup are just a few choices that come to mind….unless you live in Vermont and can get some real Maple Syrup…or…maybe at least KNOW someone in Vermont that would be a really good friend and send you a bottle.  Just saying.

Serve warm and 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 our step-by-step, photo illustrated recipe for making Sausage Gravy from scratch.  Just a few simple ingredients are all you’ll need to prepare a delicious breakfast of Sausage Gravy and Biscuits.  This quick and easy pan gravy is sure to please all the family.

Sausage Gravy Recipe:

NOTE:  This recipe originally appeared here on Taste of Southern on January 28, 2013.  Cooler weather has started to return to the heart of North Carolina and this is a great way to start your day.  I hope you’ll give this recipe a try.  When you do, be sure to leave us a comment or two in the section at the bottom of this page and let me know how it turns out for you.  I’ll be waiting to hear from you. 

Are you looking for something quick and easy to fix for breakfast for the family?  I think you’ll really enjoy topping some, fresh out of the oven,  hot biscuits, with our Sausage Gravy Recipe.  It’s really quick and easy to make and, you can do it all right in one skillet.

When you need something to warm you up on a cool winter morning or, something fast on a warm summer morning, this will surely become one of your favorite things to make.  Of course, if you’re like me, sometimes breakfast-for-supper is just as good.  Either way, I do hope you’ll give our Sausage Gravy recipe a try.

If you don’t make your own biscuits from scratch, there are some pretty good ready-made biscuits in the refrigerator case of your favorite grocery store.  They’ll work just about as good and, if you don’t tell…I’m not going to tell.

I can only imagine what a big old pan of hot biscuits must have smelled and tasted like after being pulled from an old fashioned wood stove oven.  I’ve had some delicious brick oven pizza that was fired with wood and, it just gives a little smokey taste to that…so….imagine what a pan of biscuits would have tasted like baked in a wood stove oven.  It’s my dream one day, when I have the room for it, to have a wood stove of my very own.  My family had one in the early days of my youth but I really don’t have any memory of it.  Of course, daddy made his own sausage too.

You just need a pound of sausage and a few other items to stir up a big old pan of hot Sausage Gravy.  Open up a biscuit or two, ladle on a great big spoonful of gravy and….you’re in for a real treat.  You can buy all the gravy mixes you want but, go ahead and learn how to make your own, you’ll never be disappointed.  Ready to give it a go?  Then….Let’s Get Cooking!!!

Sausage Gravy Recipe:  You’ll need these ingredients.  Simple huh?

Open up your package of sausage and place it in a skillet set to medium heat.  As it begins to brown, use a spatula or spoon and, start to break up the meat.  Spread it around in the pan so it can cook evenly.

Continue to stir the sausage around and crumble it as it cooks.  You’ll need to let it brown just to the point of where it’s fully cooked.

Once the sausage is cooked, use a slotted spoon and remove it from the pan.  Place it in a small bowl and set aside.

You’ll need to remove most of the excess fat from the pan.  I used a spoon to skim it out but, you could just pour it out as well.  You DO want to leave all of the brown bits and any smaller pieces of sausage that might be in the pan.  We’re going to need all the flavor from those.  Don’t remove all of the fat, leave a couple of Tablespoons in the skillet.  We’ll need that to begin making the roux for our gravy.

Toss in a couple of Tablespoons of butter and stir it around as it begins to melt.  The butter should melt slowly and, not start to brown or burn.  Adjust the heat of your pan accordingly if it’s cooking too fast.

We’re using 4 Tablespoons of Flour for our roux.  You always want to have an equal amount of fat and flour in the pan when making a roux.  So, we had a couple of Tablespoons of fat from the sausage and, we’ve added a couple of Tablespoons of butter as well.  Start slowly by adding about half of the flour.  Sprinkle it around the pan as opposed to just dumping it all in one spot.

Grab a spoon and begin to stir the flour into the liquids.  You’ll need to constantly stir this as you go.  It shouldn’t just dry up right away and get thick.  If it does, your pan is probably too hot so, reduce the heat.  Let it slowly blend together as you stir.

Add more of the flour and just keep stirring.  Continue to sprinkle in the flour until it’s all in the pan.

Keep stirring and let the mixture cook for a minute or so.  You have to let it cook a little so it loses the taste of just flour.  Also, the longer it cooks, the more brown it becomes and, that determines whether you have a light gravy or dark gravy in the end.  If you happen to see any lumps, try breaking them up with your spoon and continue to stir them until they’re all gone.

Gradually begin adding the milk.  You will need to add just a little at a time and work it into the mix.  Don’t get in a rush or you’ll be disappointed with the final results.  Just let it happen…but keep stirring the whole time.

This is what it looks like when it starts getting too thick…too fast.  This is where you’ll start to see lumps that you can’t stir away if you aren’t careful.  I stepped away for a minute to adjust the camera and almost messed up.  Fortunately, I was able to stir it out and continued to add the milk until I had it all incorporated into the skillet.  Whew.

Just keep stirring to avoid any lumps as it begins to thicken.

Add the remaining milk as you stir.  Then, add a little salt.  Start out lightly with the salt though and, then you can taste it later to see if it needs more.  Don’t forget there is salt in the sausage and we’re going to add that back into the pan shortly.

Then, add some pepper.  I know you’re thinking this looks like a lot but…I may like a little pepper.  Of course, if you have White Pepper, all the better.  White Pepper doesn’t show up as little black specks in the finished product.  Reminder to self….add White Pepper to the shopping list.

Place the cooked sausage back in the pan.  Give it all a good stir.

Let the gravy simmer on a low heat for a few minutes.  Basically, we just need to warm the sausage back up but, it also helps to bring all the flavors together.  Time to get those biscuits ready.

Split open a couple of biscuits and ladle on a big spoonful or two of your Sausage Gravy.  Enjoy!

The gravy can be refrigerated for a couple of days if you have any leftover.  It’ll be a little thicker but still tasty.  I’m sure you could even add a little more milk and heat it up in a saucepan if you had a bigger amount leftover.

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

Follow our easy, step-by-step, photo illustrated recipe to make this delicious breakfast treat and served up all in one bowl. We’re using some leftover rice to expand this quick and easy breakfast dish into a great way to start your morning. Or, how about just for supper? That will work. Printable recipe included.

Sausage, Egg, Cheese – Rice Bowl Recipe

Disclaimer: This post is sponsored by OXO Good Grips and their line of over 800 award winning cooking tools and houseware products. OXO provided me with three of their products for testing in exchange for my honest review of the items used. I was not compensated financially for this post, and all comments and opinions expressed are totally my own.

I’m always excited when the fine folks over at OXO invite me to test and review their products.

Several of the recipes posted here on Taste of Southern have been created in conjunction with OXO and I invite you to check those out as well.

This time, OXO suggested a recipe featuring the current craze of food “bowls.” You’ll find many such recipes here on the Internet, and when OXO offered to send me several of their products to test out with a bowl recipe, I quickly asked to join the fun.

Now, I must admit that I haven’t actually jumped on the bandwagon with all the latest food bowls, but I have often made a couple of similar type things for my breakfast meals. I knew right away what I would prepare.

Breakfast is usually pretty simple around Taste of Southern. I’ll often fix up some grits and top that with a couple of hard boiled eggs in a bowl. I call that my “King’s Breakfast.” It’s a long story that I’ll save for later, but let’s just say it goes back to some tough financial times when I thought eating a couple of eggs and a bowl of grits was eating like a King.

It’s the same with this rice bowl. Rice was often a main ingredient during those times because it could stretch a simple meal out into something more hearty. Besides, rice is so versatile. Right?

I’ve remained extremely thankful for God bringing me through some kind of tough days, and it helps me to always remember just how blessed I truly am. I can eat boiled eggs and grits for breakfast any day.

This dish is a little more “extravagant” than just eggs and grits however. It actually has “meat.” (Smile)

So, if you’re ready to check out our breakfast bowl, and ready to see some great new kitchen items from OXO, then let’s get in the kitchen… and Let’s Get Cooking.

Sausage, Egg and Cheese, Rice Bowl recipe.  You’ll need these ingredients.

These are the OXO brand tools used in this recipe. You can click the links below to learn more about them on the OXO website.

Rice & Grains Washing Colander

Adjustable Hand-Held Mandoline Slicer

Grape & Tomato Cutter

Start by rinsing the rice. You do rinse your rice first don’t you?

I felt this was the perfect opportunity to also test out another way of cooking rice. I don’t normally rinse my rice prior to cooking, and have always used the pretty basic method of preparing rice on the stove top. You know, the directions on the back of the bag or box.

This time, I’m going to boil the rice in a large amount of water, just to see if it keeps it from being so sticky as rice often turns out to be. Will it be different?  Let’s see.

The new OXO Rice and Grains Washing Colander was perfect for this.

Unlike your typical colander with large holes, the OXO Grain Washing Colander has much smaller “square” holes. It’s perfect for rinsing grains, pasta, rice, anything small that normally slips through those larger holes on your old kitchen colander.

Just rinse the rice well under cold running water.

Here’s a closer look at the drain holes in the pouring spout area of the colander. Just tilt the colander and drain the rice. No more holding your hand over the rice trying to keep it out of the sink.

See the spout area down in the bottom left corner of this photo?  I also liked the grips on the handles of the colander as well.

But, what was really cool was that the bottom of the colander has a raised ridge bottom. It may not work out for everyone, but this ridge slipped right down inside the drain of my garbage disposal which kept the colander firmly seated while I rinsed the rice.

Bet OXO didn’t even realize they added that feature. (Smile)

After rinsing the rice really well, I let all the water drain off.

Then, I placed the fully rinsed rice in another bowl, and covered the rice with lots of clean cool water.

Set this aside, and just let the rice SOAK for 30 minutes.

This step is suppose to allow the rice plenty of room to swell as it absorbs water and will hopefully make for larger, fluffier grains of rice.

After 30 minutes soaking, pour the rice back through your colander.

You still can’t actually see it, but that rim around the bottom of the colander is sitting down inside my drain. Look real close at the bottom to see it.

To cook the rice: Fill a large sauce pot about half full of cool water. You want to have plenty of water to boil the rice as it cooks.

I know this is a bit more work than the regular old way of cooking rice, but let’s see if it works.

Add the salt.

NOTE: I added one teaspoon of salt while making the rice. After it cooked, I could hardly taste any of the salt flavor in the rice… which I like. In the printable recipe, I’ve adjusted this to say ONE TABLESPOON. I think you’ll like that better.

The rice will absorb some of the salt while it cooks, but not all of it. We’ll be draining it again before we serve it.

Rice needs some salt for flavor in my personal opinion. You just can’t ever get it to taste right for me if you have to try and add more later. Don’t hold that against me… okay?

Add the vinegar.

Vinegar is suppose to also help rinse the starch from the rice as it cooks which in turn helps keep the rice from sticking together as it cools. It’s also said it will help keep the grains from breaking.

Give this a slight stir and place the pot on your stove top with the heat set to Medium-High.

Just as soon as you start to see some bubbles begin appearing in the water as it heats, add the drained rice.

Give everything a stir.

Cover the pot and let the water return to a boil.

The rice needs to boil for about 8-10 minutes when preparing it this way. You’ll need to stir it about every 3 minutes during that time.

As you can see, there is plenty of water in the pot to fully cover the rice.

That’s the purpose of preparing the rice in this manner. We’re going to boil it, but not until all of the water evaporates out of the pot like in the recipe on the back of the bag or box.

This method is suppose to eliminate any chance of your rice sticking to the bottom of the pot, and all the water allows the rice to “swim free” and expand to it’s fullest. Again, making for fuller and fluffier grains of rice.

Test a few grains of rice to be sure it’s almost done. You’ll want to remove it from the heat while it still has just a bit of a “bite” when you bite into it. It will continue to cook once it’s removed from heat.

Use your OXO Rice and Grains Washer once again to drain the cooked rice. Pour it into the colander and let all the hot water drain off into your sink. Just set the rice aside until you’re ready to use it.

Cooked rice is best when served right away. If you intend to let it cool and refrigerate it, add a little oil or butter and give it a good stir before it cools down.

I always like to add a little butter to my rice after cooking, but didn’t this time.

The rice turned out pretty good cooked this way. There was no worry about it sticking to the bottom of the pot, and it did indeed turn out to be light and fluffy. I was well pleased with the cooking method. I was however disappointed that it didn’t have enough salt in it for my taste. Guess I should have stirred in a pat of butter after all.

Again, I’ve adjusted the printed recipe to add more salt into the water while boiling the rice. Always use your own judgement based on your personal tastes and sodium restrictions or needs.

OXO Good Grips Grape and Tomato Cutter in action.

It’s time to start assembling our breakfast bowl. This part was super easy with this little gadget.

You insert a grape tomato into the well of the cutter first.

Press the plunger at the top…

Watch the quartered tomatoes pop out the bottom. How cool is that?

The plunger pushes the tomatoes through the cutting blades that are in a fixed position in the bottom of the unit. In just a couple of seconds, I had quartered about 10 of these little grape tomatoes for the recipe.

I really hadn’t expected much from this little tool, but the only slow thing about it was me loading more tomatoes into the bottom. As fast as I could load it and squeeze the plunger, the nicely sliced and quartered tomatoes popped out the bottom.

This would be perfect to quarter grapes, grape tomatoes, even pitted olives in one easy motion. It would be great for chicken salad, or regular salads. Just think of all the uses for it.

The unit twists apart for cleaning, and it’s dishwasher safe. It even has a cover that snaps on over the chamber for safe storage and to protect the serrated cutting blades.

Next, toss the ground sausage into your favorite skillet and brown it. You know me, I’m using mama’s old cast iron skillet for this.

Once the sausage was done, I just tossed in the quartered tomatoes for a minute or so. I wanted them to just heat up a bit and not fully cook.

The last tool that OXO provided was this Large Hand-held Mandoline Slicer.

I must admit, I’ve always been a little intimidated by these type of slicers. I’ve owned one or two in the past, and I’ve read the horror stories that can happen if you use one improperly.

PROPER USE MEANS JUST THIS:  USE THE FOOD HOLDER WHEN WORKING WITH IT.

Follow the proper directions for using your Mandoline Slicer, and you’ll be good.

As you can see, this unit has a dial adjustment on the side of the slicer. This will allow you to select the thickness of the slice you prefer. You’ve got 7 choices to select from.

You can hold the slicer on a cutting board and let the slices fall to the board, or you can place the slicer on top of a bowl and use the non slip notches on the bottom to let the slices fall directly into a bowl.

This Roma Tomato was pretty ripe, but the Hand-held Mandoline Slicer stainless steel blades sliced it smoothly and evenly for the most part, even on one of the thinner settings.

The nice part is that the unit is wide enough to accept a variety of fruits and vegetables.

Clean up is simple, just be careful around the fixed cutting blade. It’s also dishwasher safe.

The food saver “cap” attaches to the bottom of the unit for easy storage.

Always use this piece anytime you’re slicing vegetables on your mandoline slicer. It was made to protect those fingers while making quick, even slices of many types of veggies.

This will come in real handy when it’s time to slice up cucumbers for making pickles. Oh yeah!

I can’t recommend using your slicer this way, but I used it to slice off some pieces of this leftover hunk of hoop cheese. I didn’t need a lot, but it worked.

Enjoy!

To assemble the bowl, place a cup or so of rice in a small bowl. Add the cooked sausage and the warmed tomatoes. Top this with an egg cooked to your liking. I personally think leaving the yolk a little “runny” is best. That way, you can break the yolk and stir it into the rice. Yum… good!

Top it with some cheese and you’ve got a really quick and easy breakfast bowl.

Of course, if you’re like me, you might like it for supper as well. I often have a breakfast dish for a late meal. How about you?

While I cooked rice just for this recipe, I typically make a breakfast bowl from leftover rice that has been hanging around in the fridge for a day or two. It’s a great way to use up leftovers. Add anything else you might like and have on hand. Make it your own and let me know what you create.

Special thanks to our friends over at OXO for trusting my opinions of their products. They have no idea how I’ll report on them when they make they offer. But, they know they have great products, so I doubt that really have any need to worry.

My collection of OXO Good Grip tools is growing. Here’s to hoping we can work together again.

And, here are the links to all the products that we tested. Check them out on the OXO website.

Rice & Grains Washing Colander

Adjustable Hand-Held Mandoline Slicer

Grape & Tomato Cutter

I highly recommend them all and really enjoy how well built they are, and how they always work as OXO states they will. These are my personal thoughts and comments on them, and I’m sticking to them.

I hope you’ll build your own breakfast bowl real soon. I look forward to hearing about it in the Comments section below.

Be Blessed!!!
Steve

Follow our super easy, step-by-step, instructions to make these two ingredient Pumpkin Spice Muffins. All you’ll need is cake mix and canned pumpkin. It really doesn’t get much easier than this to make muffins. Printable recipe included.

Two Ingredient Pumpkin Spice Muffins Recipe

To date, this is without a doubt the simplest recipe that you’ll find here on Taste of Southern. It’s hardly worth a step-by-step, photo illustrated recipe because it’s so simple, but I couldn’t resist.

It’s also not one of those good old Southern recipes that my Mama taught me. She never made these that I can recall. But, I’m sure she would have had she known about them.

These are surprisingly tasty muffins, and they stay super moist for days. Perfect for a quick breakfast muffin and they can be made in less than 30 minutes start to finish.

I made these with a spice cake mix, but you could use a plain yellow cake mix if you don’t prefer the taste of the spices. I think it just made them that much better though, and I think you’ll like them should you decide to try them.

When I first saw the recipe, I knew I wanted to try it. Besides, I’ve been looking for another recipe that would let me use my OXO Non-stick PRO 12 Cup Muffin Pan. So, I figured if I was going to make them, I might as well take the photos and share the recipe with you.

Serve them while they’re warm, or anytime you’re looking for a quick snack.

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

Easy Two Ingredient Pumpkin Spice Muffins: You’ll need these ingredients.

That’s right, you only need two ingredients to make these muffins. Be sure you get pumpkin puree and not Pumpkin Pie Filling. You just want plain pumpkin in a can.

You could also use yellow cake mix if you don’t care for the spice taste.

Grab a large mixing bowl and empty the box of cake mix into the bowl.

Add the canned pumpkin.

Mix it up really well. Watch for any small lumps that might be in the batter and mix them in.

You can do this with a large spoon, or use a hand mixer. Choice is yours.

Lightly grease or spray your muffin pan.

I used a baking spray on my OXO Muffin Pan.

Scoop the batter into the muffin pan.

I used an ice cream scoop to make the job easier, but a spoon will work just as well.

Fill each cup just over halfway full.

Place the pan in your oven that has been pre-heated to 350F degrees.

Let them bake for about 15 to 20 minutes, or until they test to be done. Oven temperatures will vary,
so watch them closely and don’t let them burn.

Insert a wooden toothpick into the middle of one of the muffins. If the toothpick pulls out clean, your muffins are done. If it pulls out with a few crumbs on it, you need to bake them a little longer.

Just let them cool in the muffin pan once you remove them from the oven.

Enjoy!

Ingredient

One 15 oz can of Pumpkin Puree ( not pumpkin pie )
One box Yellow or Spice Flavored Cake Mix
Pam Spray
Muffin Pan

Follow our complete, step-by-step, photo illustrated recipe to make this Hog Jowl and Turnip Greens recipe. Adapted from an old slave cabin cooking recipe, this recipe is most often served at breakfast with poached eggs. Printable recipe included.

Hog Jowl with Turnip Greens Recipe

I tell most everyone that the recipes I post here on Taste of Southern are recipes that “I grew up – and grew out with, recipes my Mama taught me.”

That just means that I ate most of this stuff all of my life so far, and some of it is responsible for me being the big guy that I am today. Some of it, not all of it. Smile.

If you know anything about me, you probably know that “greens” are not one of my favorite foods. I know I should eat them, I know they are suppose to be good for me, I just know that I really don’t care for them.

I posted a very similar recipe here on Taste of Southern that uses cooked turnip greens, turnips, and seasoning pork. You can click this link for my Turnip Greens with Diced Turnips recipe.

However, this recipe uses Hog Jowl for seasoning and I just might like some good Hog Jowl. When I saw the recipe, I knew I had to cook it. I hope you’ll enjoy it.

The recipe, as much as it was a recipe, came from a booklet I picked up on my travels entitled “Plantation Row – Slave Cabin Cooking.” I just liked the fact that it used Hog Jowl, and was intrigued by the mention of serving it for breakfast with poached eggs.

Seems it was an old Virginia recipe that was served up in the spring of the year according to the book. It stated that the “jowl and salad should always be served with fresh poached eggs.”

I decided that I’d pass on the “Hog Maw Salad” recipe… for now. Maw is the stomach of a pig in this case and they claim the dish tastes like chicken salad, but it wasn’t enough to convince me to try it. Smile.

So, hog jowl it is.

I really do enjoy the taste of jowl meat. It’s very similar to bacon but with a lighter “bacon” taste. I much prefer to use it for seasoning than a ham hock in most cases.

If you’re ready to give our dish a try, then let’s head to the kitchen, and… Let’s Get Cooking.

Hog Jowl with Turnip Greens recipe, you’ll need these ingredients.

Fresh turnips and greens are best if you can find them. Hog Jowl can be found in most butcher shops if you don’t find them in your grocery store.

Rinse the hog jowl under cold running water.

Place the jowl in a large sauce pot and fill it about 3/4ths full with water.

Place this over medium heat on your stove top. Bring this to a low boil and let this boil uncovered for one hour or until the jowl reaches an internal temperature of at least 165F degrees.

While the jowl is cooking, go ahead and prepare the turnips and greens.

I prefer to cut away the thicker stems in the greens. It’s not necessary, but they don’t always cook up tender. Just cut them out and discard them, saving the leafy greens and smaller stems.

Place the greens in your sink and fill it with water.

Swish the greens around and wash them really good to remove any dirt or even bugs that might be on the leaves. Remove the greens and drain the water. Rinse out the sink.

You will probably need to do this about three times in order to get them truly clean.

It will mostly depend on where you acquire your greens in the first place. Many sellers at farmers markets will have already washed most of the dirt off. If you grow your own, you’ll need to wash them more of course to get them good and clean.

Check the jowl after it’s boiled for about an hour. The internal temperature needs to reach at least 165F degrees to be considered done. Remove it from the pot of water and just set it aside to cool.

Place the greens in the remaining liquid in the sauce pot.

You will probably have to add the greens in several batches. They will quickly begin to wilt down when they are placed in the water. Just keep adding them until you have them all in the pot.

Use a good paring knife or vegetable peeler to peel the turnips.

Cut the turnips into small cubes.

Add the turnips to the greens in the sauce pot.

Add the sugar.

The sugar helps cut some of the sharp taste of the turnips and greens. I’ve mentioned it numerous times, but Mama added a bit of sugar to just about all the vegetables she cooked. I just carry on that tradition.

Let the greens and the turnips cook for about 30 minutes or until they are tender.

I cook them uncovered and usually test the cubed turnips with a fork to make sure they are tender.

Use a slotted spoon to remove the greens from your sauce pot and place them in another bowl.

Chop the greens into smaller more bite sized pieces. Most of the turnips will settle in the bottom of the pot, so just scoop out the greens. I used a vegetable chopper to chop mine.

Once you have them chopped, add the remaining cubes of turnips to the greens and serve them.

Save the liquid or “pot-likker” as it’s called, that’s left in the pot. Many folks enjoy dunking a biscuit or some cornbread into the liquid and make a meal out of that on it’s own.

Add salt and pepper to taste if desired.

Enjoy!

Slice up the hog jowl and place it on a plate with a serving of the turnips and greens. Serve it with a couple of poached eggs for a breakfast just like folks did way back when.

Fresh bread or cornbread goes really well with this.

You might enjoy the booklet we mentioned earlier. It’s called “Plantation Row – Slave Cabin Cooking” and at the time of this writing, it could be ordered on Amazon. It’s only about 37 pages, but I found it interesting reading, hope you do too.

Follow our easy, step-by-step, photo illustrated recipe on how to make Pork Tenderloin Biscuits. These are an old Southern favorite, and so quick and easy to make. Have some for breakfast, freeze some for later. Printable recipe included.

Southern Pork Tenderloin Biscuits Recipe

Pork Tenderloin Biscuits have long been an old Southern favorite for breakfast.  While the fast food places of today don’t seem to carry them, the local Mom & Pops Restaurants know they are a good seller.

A hot and buttery Buttermilk Biscuit with a good sized portion of fried pork tenderloin is a great way to start the day. You really don’t need anything else to go with it, unless you require a morning cup of coffee.

Growing up, we raised a few hogs many years. I remember we kept several in a pig pen down by the edge of the woods on the back side of our garden plot. The further away from the house the better it seems. Something about the aroma of the pen I think. Smile.

If the weather was going to be good and cold on Thanksgiving, Daddy would plan for the “hog killing” that would be bad news for the pigs but it meant we would have a good amount of pork in the freezer for the coming cold months of winter. We were always grateful.

The process would start out early in the morning, with several neighbors helping out along with the family. I could give you a rundown of the day, but I’ll save that for later.

Mama would get the tenderloin once Daddy had removed it, and would head to the kitchen to prepare a mid-morning treat for those involved in the days work.

Biting into one of her homemade Buttermilk Biscuits with a piece of that just fried tenderloin on the inside was something that made you forget how cold it was, or how hard the grownups had been working that morning. It was just a special treat to a long workday, and the first of many meals from the mornings work that would be enjoyed for months to come.

Thankfully, Mama did teach me how to make her biscuits, but we no longer have to go through all that work to be able to enjoy a good hot tenderloin biscuit. I can ride across town and purchase one, or if I’m more inclined, I can whip up a pan of biscuits and fry up my own tenderloin in just a few minutes.

I’ll enjoy one or two while they’re good and hot, then I’ll wrap the rest and place them in the freezer for a quick breakfast biscuit later on. And, I’ll always think about how it was when we got them as fresh as you could get them.

Tenderloins are readily available in grocery stores throughout the South. It’s quick and easy to prepare, but it can go wrong real fast if you overcook it. It’s a great meal to share with family and friends.

So, if you’re ready to give it a try, check out my recipe for Mama’s Buttermilk Biscuits here on Taste of Southern, head on over to the kitchen, and… Let’s Get Cooking!

How To Make Pork Tenderloin Biscuits: You’ll need these ingredients.

Before we move forward, let me share a few thoughts with you on fresh pork tenderloin.

There is a distinct difference between “Pork Loin” and “Tenderloin” when shopping for it at your favorite grocery store. Tenderloins usually come two to a cry-o-vac style package with each tenderloin weighing about one pound a piece. Pork Loin on the other hand will be much larger, weighing 3 to 5 pounds each.

Pork Loins make for a good “pork chop biscuit” but tenderloins are what we’re working with in this particular recipe.

You may also see several single tenderloins in packages that have been marinated or flavored. While those are very good, we’re working with a plain tenderloin here. Thank you for listening.

To begin, rinse the tenderloin under some cool running water. I’ve got both here, but I will only be using one in this recipe for tenderloin biscuits. I’ve posted another recipe using the other tenderloin here on Taste of Southern. You might like that one as well.

Roasted Pork Tenderloin with Apples Recipe.

I also have a recipe that uses the larger “Pork Loin.” You can view that one at the link below.

Pork Roast with Gravy Recipe

Carefully cut away the thin silver skin with a sharp knife.

This is best done with a dry tenderloin on a cutting board. The silver skin is a thin layer, silver looking in color. Just slip the point of your knife under one end of the silver skin, then slide the blade underneath, cutting it away without cutting into the tenderloin itself.

You’ll also want to cut away the thicker “sinew” that will usually be at one end of the tenderloin. This piece is tough and would be difficult to chew. It also will shrivel while cooking and cause the tenderloin to shrivel up.

Do the same thing here, slip the point of your knife under one end of the sinew, push the knife away from you as you slide the blade underneath the layer of sinew and remove it.

Here’s the trimmed and ready to slice tenderloin. Notice the right end is thinner than the left in this photo. If you were going to roast this, or even brown it in a skillet, it’s best to tuck the thin end under itself and secure it with kitchen twine. This would allow both ends to be about the same thickness and would help it to cook more evenly.

But, we’re going to pan fry this one.

With a sharp knife, slice the tenderloin into pieces that are about 1 to 1 1/2 inch thick.

Place a couple of slices of the tenderloin between pieces of plastic wrap, or get that ziploc type bag that has been hanging around on your counter for the past several days and finally put it to some good use. I totally forgot why I had this bag out, but it came in handy. Smile.

We want to flatten the slices. I found my measuring cup to be good and sturdy, so I used the bottom of it to pound the tenderloin medallions into much thinner pieces. The edge of a heavy saucer, or bottom of a sturdy coffee cup will also work. Wait… What? They have a “meat mallet” that can be used for this? Who knew?  No, I don’t have one of those in my kitchen. Use it if you have one. Smile.

The slices need to end up being just about 1/2 inch thick or slightly thinner. The thinner they are, the easier they are to chew when cooked.

Place about 1/2 cup of flour, doesn’t really matter if it’s plain or self-rising, in a small bowl or on a plate.

Place a slice of tenderloin on the flour.

Add a dash of black pepper to taste.

Add a dash of salt to taste.

Coat both sides of the tenderloin in the flour, then shake off any excess flour.

You’ll need a skillet, with about 1/4 inch of cooking oil just under Medium heat.

Carefully place the slice of tenderloin in the hot skillet.

You can easily get a couple of slices in the skillet at one time. Just don’t over crowd the pan.

Fry the tenderloin on each side for about 2 to 3 minutes. The thinner you have it, the quicker it will cook.

Turn the slices over and let the other side fry for 2 to 3 minutes.

When the bubbling starts slowing down and gets quieter, the slices are probably done.

Repeat this process until you have fried up all the slices. When done, remove them from the pan and let them drain on a plate that has been lined with a couple of layers of paper towel.

Enjoy!

Place a piece of fried tenderloin, or maybe even two, between a sliced Buttermilk Biscuit.

I must admit, I like mine with just a little bit of Duke’s Mayonnaise. That’s some mighty good eating in my book. While you could add a fried egg, maybe some cheese, I prefer to enjoy mine just like you see them pictured above. I might have even enjoyed two of them after all the pictures were taken. Just saying. Smile.

Southern style Home Fries are perfect for breakfast, but good at any meal. Made with fresh potatoes and browned in a cast iron skillet, these potatoes will have you asking for seconds.

My wife use to make the best breakfast meals. It was just one of her specialties and something we looked forward to, especially on Saturday. Since the kids were in school and we both worked through the week, being able to just sit down together and relax over a big breakfast couldn’t help but start the weekend off right.

Her biggest specialty was scrambled eggs, and try as I may, I cannot seem to duplicate her technique. And while I do enjoy scrambled eggs, I really prefer them “over-medium” with just a bit of the yolk still runny.

Don’t get me wrong on this part either. Grits are good, but Home Fries are a step or two better. Agree?

If I’m eating out, I’ll order home fries over the grits any day once I find out they are made fresh in the restaurant. They are just so good for some reason.

At home, I like to use boiled and cooled potatoes to make home fries as it takes less time in the morning for them to cook and brown. So, when I’m boiling potatoes for mashed potatoes, I throw a couple extra in the pot, then refrigerate them overnight so they’re ready to cube up and cook the next morning.

I prefer them with the flavor of garlic, and those onions and potatoes frying in the pan will wake you up from a deep sleep if you’re fortunate enough to have someone else preparing breakfast for you. Smile.

So, if you’re ready to make some of your own, then let’s head on out to the kitchen, and… Let’s Get Cooking!

Southern Home Fries Recipe, you’ll need these ingredients.

Please note that I’m using boiled potatoes to make these. You could certainly use raw potatoes, but this helps cut down on the cooking time some, especially since I had extra boiled potatoes left over from making mashed potatoes. Smile.

Cube the potatoes. As mentioned, these are boiled potatoes that I cooled overnight in the refrigerator. Generally, I slice them the long way, then cut across the lengths to make small cubes. Just try to keep them all about the same size so they will cook more evenly.

Remove the skin from the onion, then slice it into small pieces.

Place a skillet over Medium heat on your stove top. When the skillet warms up, add the bacon grease and let it melt. Bacon Grease is full of flavor and perfect for our home fries. If you don’t have it, or don’t use it, add a small amount of oil and a Tablespoon of butter instead.

Add the sliced onions to the skillet.

Add the potatoes.

Add the garlic powder. As little, or as much, as you prefer.

Sprinkle a good coating of black pepper over the top.

Then add a bit of salt to taste.

Stir everything around in the skillet and let it cook until the onions are translucent and the potatoes are lightly browned. This takes about 8-10 minutes, but times will vary of course.

When the onions and potatoes are done to your approval, top it with a bit of ketchup. Doesn’t take a lot, and you could add more as you go, so go gently to begin with.

Stir the ketchup into the potatoes and let this continue to brown the potatoes for just a minute or two more.

Enjoy!

Serve these Home Fries with a couple of eggs cooked just the way you like them along with some ham, bacon, or wieners. YES, those are frankfurters on my plate. YES, they were really good. Smile.

Zucchini Quiche may not be a real Southern style dish, but it’s too good not to enjoy it. Perfect for breakfast or any time of the day. Serve it with some fresh fruit for a complete meal.

Here’s a quick and easy recipe for breakfast, or any time of the day actually. It only takes a few minutes to assemble, then about 40 minutes to bake. Perfect for a Saturday or Sunday morning breakfast at home.

My cousin Thelma Kay shared this recipe with me recently and said it was a favorite from her kitchen.

Cousin Kay has been the main organizer for our annual Cousins Reunions that we’ve been having for the past number of years. She coordinates everything together, sends out the Newsletters and updates to remind everyone about the event, then shows up first to get everything set up for the day. She’s also usually the last one to leave. We’d never have a Cousins Reunion without all of her hard work. Thank you Cuz.

I doubt my Mother ever even heard of quiche let alone made one. I certainly don’t have any early childhood memories of such. But, change it’s French name of quiche to something like “egg bake,” and we could easily call it Southern I suppose. Smile.

To my own knowledge, this was actually the first time I’d ever tasted a quiche, let alone bake one myself. I’d certainly read a lot about them, but I’d never made one. I can see lots of possibilities for such a dish though. Lots of opportunities to add in some of your favorites, like sausage, cheese, and bacon. Sound good?

So, Thank You to my Cousin Kay for sharing her recipe.

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

Zucchini Quiche Recipe – You’ll need these ingredients.

PLUS, you’ll also need one deep dish pie crust. You can make your own, or use store bought. We’re actually keeping it simple with this recipe and using a store bought crust.

Let’s get started by prepping our veggies. Begin by chopping your basil.

Dice the onions.

Grate the zucchini. I did this right on top of a paper towel.

We want to remove as much water as possible from the zucchini. Spread it out over the paper towel.

Place another layer of paper towels on the top, then press firmly to remove the water.

I ended up rolling the paper towels together and squeezing the zucchini between both hands. You’ll be surprised how much water comes out. Just be sure you don’t leave any paper mixed in with the squash when you open the towels. Smile.

Place a skillet over Medium heat on your stove top. Add the drained zucchini and the diced onions to the pan.

Stirring often, let this cook until the onions are tender. Remove from heat and let cool.

Place the five eggs in a mixing bowl. Lightly beat the eggs.

Add the cream to the lightly beaten eggs. Mix again to combine.

Add the chopped basil to the mixture.

Add the paprika.

Add just a pinch or so of the nutmeg.

Add a dash of salt. Stir well.

Add the cooled zucchini and onions to the bowl. Stir again until fully combined.

Prepare your crust.

Most pie crusts that will be accepting a very wet mix or filling are usually pre-baked before adding the filling. Cousin Kay’s recipe didn’t call for doing that, so I just proceeded with the recipe.

Pre-baking will keep the bottom of the crust from being soggy. If you’re concerned about that, check the packaging for your crust. They usually include instructions for how to do such.

Add the filling to the pie crust.

Being careful not to spill the ingredients, place your quiche in an oven that has been pre-heated to 350F degrees.

Let the quiche bake for about 20 minutes, then place a pie shield over the crust to keep the edges from burning. If you don’t have a store bought pie shield, use strips of aluminum foil lightly placed around the edges of the crust.

It’s an extra step, but the results of not having a burned crust will be well worth it. Smile.

Let the quiche bake for a total of 40-45 minutes, or until done. As you would do with most pies, you can insert a wooden toothpick into the center. If it pulls out dry and without crumbs, your pie/quiche is done. If it’s a bit wet, let the pie/quiche bake for a few minutes longer.

When it’s done, remove the quiche from the oven and place on a wire rack to cool for about 10-15 minutes prior to serving.

Mine had risen a good bit in the middle, but it settled down as it cooled.

Enjoy!

Quiche can be served warm or cold, but I think you’ll enjoy this one best if it’s slightly warm. Serve it with some fresh fruit for a very nice and light breakfast, or enjoy it any old time of the day.