The Pursuit of Southern Cooking as told by a Yank-Part One

Southern Fried Chicken with Pan Gravy

Where's the mashed potatoes, you ask? Well, I am out of them. Any other of the 364 days of the year, you will find potatoes here. For some reason, I ran out without noticing....Hmmph! Then I thought, I should have made grits! Just showing my true Northern colors, once again. Grits would have been so good with this. Cheesy grits, with tons of butter... The key, I believe, to making proper Southern Fried Chicken is seasoning the chicken. Typically, this would be fried in shortening, but I used canola oil. You can use bone in chicken or boneless, such as breasts. The result is a crunchy, light crust, and tender chicken on the inside.

Preheat oven 275 degrees

1 c. buttermilk-seasoned with salt and pepper, in a separate dish
2 c. self-rising flour- seasoned with 1t. garlic salt, 1t. paprika, 1/2t. onion powder, 1t. black pepper, in a separate dish
3 large eggs-whisk in 2 T. water
Chicken pieces, bone-in, or- I used 5 boneless, skinless, chicken breast halves
Season both sides of chicken with salt and pepper. Add chicken first to buttermilk, then dredge into flour- shaking off excess, then into the egg bath, then again into the flour mixture. Set aside on platter until all pieces completed. Use enough canola oil (or shortening) in a large skillet until about 1 inch in pan. Heat oil over medium-ish heat until a splatter of water from your hand into oil starts to make a crackling noise. Add pieces of chicken to oil and adjust heat, if too high. With metal spatula, gently loosen chicken, if needed without turning. When underside is a light golden brown, gently turn over with spatula (do not use a fork, you will lose the juices this way). You should only have to turn chicken over once. This took me about 4-5 minutes per each side. When other side also a light golden brown, transfer pieces of chicken to cookie sheet. Bake in 275 degree oven for 30 minutes.

Pan Gravy

Discard all but 2 T. of the oil, reserving browned bits in pan. Return skillet to a medium-high heat and whisk in 2 T. all purpose flour. Cook for at least 3 minutes to remove flour taste. Add 1 c. chicken broth, and whisk constantly! You may notice it becomes lumpy when you add the broth, don't panic, but keep whisking until smooth. Add salt and pepper to taste, I like alot of pepper in this gravy. Continue to cook another 2 minutes while whisking. If it's too thick, add a little more broth until you've reached desired consistency. Serve over chicken. Pure Southern bliss...

The Pursuit of Southern Cooking as told by a Yank-Part Two

Buttermilk Biscuits

On what seems, a never-ending quest to improve my baking skills, these biscuits were in a word, delicious. Not as high as I would have liked them, but I sincerely believe it was due to a lack of owning a pastry cutter. Sound like a good enough excuse? Instead, I once again, improvised with the tines of a fork, and it was quite an effort. If you do make this recipe, please have a pastry cutter handy to make life a little easier. They were still flaky, buttery, and scrumptious. Since buttermilk isn't exactly a staple here, you can easily make your own (see recipe). While it's snowing here, visions of hot buttermilk biscuits transform me to another place, where it's warm AND sunny, where I find peace and solace (if only for a moment). Alright now, preheat your oven to 425 degrees...

1/3 c. cold butter-cut into cubes
2 c. self-rising flour
3/4 c. buttermilk (to make your own mix 1T. white vinegar into 1c. milk-let stand for 15 minutes)
Melted butter
Cut butter into flour with pastry cutter until mix is crumbly in appearence. Add buttermilk, stirring until dry ingredients are moistened. Turn dough onto lightly floured surface and gently roll out to 3/4 in. thickness. Cut with round cutter and assemble onto a cookie sheet. Bake for 12-14 minutes until golden brown. Brush tops with melted butter.

The Pursuit of Southern Cooking as told by a Yank-Part Three

Blueberry Cobbler

Nothing says Southern as a warm Peach Cobbler does. And NOTHING says love more than a fresh, ripe and juicy peach. But alas, the peaches offered at this time of year, come from Malaysia, or something like that, and are tasteless, and dry. You could substitute a 28 oz. can of sliced peaches in this recipe, but I opted for fresh blueberries, since they are readily available and delicious. This recipe is adapted from Paula Deen's, Savannah Country Cookbook, and it doesn't get anymore Southern than that.

Preheat oven to 350 degrees- use 8x8, 9x9, or 2 quart baking dish

1 stick of butter (would we have it any other way?)
2 c. white sugar
3/4 c. self-rising flour
3/4 c. milk
1 c. water (warm if your a Yank)
2 c. fresh blueberries washed and stems removed
Put butter in baking dish and place in oven to melt. In a separate bowl combine blueberries, 1 c. sugar, and 1c. water, stir until sugar melted. In another bowl combine flour, and remaining 1 c. sugar. Add milk slowly, while whisking mix to prevent clumps. Pour flour mixture over melted butter. Spoon fruit on top of batter and gently pour remaining liquid in. Do NOT STIR! Bake for approx. 45 minutes until golden brown crust and bubbly. When you remove from oven it will appear very runny, but I found if you let it cool for awhile (if you can wait that long), the berries become more congealed and easier to dish out. Serves 4 very happy people. PLEASE serve this with fresh whipped cream! Super easy...
Fresh Whipped Cream
1 c. heavy whipping cream
1/2 c. sugar
1 t. vanilla extract
Whip with electic hand mixer for about 5 minutes until soft peaks form.

The Pursuit of Southern Cooking as told by a Yank- Part Four

Sweet Tea

Just saying those words makes my mouth water. Typically down South, it is served heavily sweetened, no lemon. Up North, it's sometimes sweetened, diet, fruit flavored, and almost always served with a lemon. Southerners brew theirs in large containers and sit them in the sun. Up here, in Antarctica (just kidding), we don't have sun from October through April, so we have to improvise.

yields 1 gallon
Start with quart sized saucepan and fill halfway with cold water.
Add 13 regular sized teabags or 3 large teabags

Bring to a boil, then turn down heat to simmer and let teabags become concentrated in simmering water for about 15 minutes. Add 1 and 1/2 c. white sugar and stir to dissolve. Pour contents of this into gallon sized pitcher (sans teabags), and add cold water to fill the rest of the pitcher. Stir to blend. To garnish or not garnish? I prefer mine with lemon, but while I'm in the South, I follow the protocol...usually. Fresh mint would really bring this to a very Southern level.

Some things I Ponder about Food and Cooking

In a reflective mode, I ponder life's little mysteries in the kitchen 'Arena', such as the following:

1. When I eat an exceptionally healthy meal, why do I have an urge to follow up with something salty, sugary, or deep-fried (or all of the above)?
2. Why is it that when I'm looking for a particular, specific food item...I can't find it. And when I'm not looking, there it is, usually in bulk?
3. Sometimes recipe's just don't work, That's what "tweeking" means. Like making soft pretzels from scratch, and not boiling them in a PH rich, baking soda bath, prior to baking. A complete waste of yeast and flour.
4. Why does Summer last, like 3 weeks ( in northeast minds), and Winter lasts 8 months (in northeast minds)? Even potatoes and apples get old.
5. What did I ever do to deserve a sister in law, that GAVE me a Global Knife, without any written contracts, addendum's, or attachments. That knife is my most treasured, of all tools, in my kitchen.
6. Why do I get super excited when I find pretty, frilly, bamboo, fun, toothpicks at the Dollar store? I must admit, I bought 8 packs of them today.
7. Why do I have a set list at the grocery store, see one item that inspires me, and the list is completely changed at that moment?
8. And why is it, almost every time I go out to eat, I get an upset stomach, heartburn, and feel bloated?
9. I don't eat to survive, I cook for the pleasure...and love to share, and eat, said pleasure. Is that a bad thing?
10. I have yet to find a frozen, pre-made (convenience) meal I like and would recommend. Even the previously frozen veggies, in faux meal, are soggy and limp. It's like they're SCREAMING, "this just isn't right!"

Skinny Chicken Tortilla Soup

Skinny, meaning low fat, loaded with nutrients, and packed with flavor, without tons of fat grams and calories. It's about time I post a recipe without butter. I got this recipe from one of my lovely daughters, Rosebud. It's my adapted version of Weight Watchers Chicken Tortilla Soup, keeping it low fat, and keeping it real. I could not wait for it to finish and I'm not ashamed to admit I ate three bowls in one sitting! The flavors of cumin, cilantro, lemon, and lime brought this to a level of...WOW! Speaking of cilantro, I'm sort of funny about cilantro. I love it's pungent, earthy flavor, but I think too much cilantro can completely overpower a dish. In this recipe, it really was the high point of flavors that made this soup irresistible. It looks like a lot of ingredients, but I swear the recipe is super easy, and fast, to make. Thank you Babygirl for this little gem!

Ingredients: (yields approx. 12 cups)

1 T. olive oil
1 onion chopped
1 green pepper chopped
3 garlic cloves minced
1 T. ground cumin
3 bay leaves
fresh ground pepper- to taste
3 boneless, skinless chicken breasts-trimmed of fat and stuff
8 c. low sodium chicken broth
1 can corn drained (I used shoepeg)
1-15oz. can black beans drained and rinsed
1-15.5oz can cannelini beans drained and rinsed (original recipe calls for a can of white hominy)
1- 4oz. can chopped green chili's
1/2 t. chili powder
3 T. lemon juice
2 T. lime juice
1 T. Franks Red hot sauce
2 tomatoes chopped
1/4 red onion chopped
1/4 c. FRESH chopped cilantro
In a large pot or dutch oven, add oil to pan and heat. Add green peppers and onion and saute 5 minutes, until soft. Add garlic, cumin, and bay leaves and saute 1 minute. Add chicken breasts to pot, and then pour in chicken broth and pepper. Bring to a boil over high heat uncovered. Once at a boil, reduce heat to low and cover with lid to cook/poach chicken, about 20 minutes. Remove chicken to cutting board, allowing to cool, then shred chicken and return to soup pot. Add and stir in the rest of the ingredients, 10-19 into the pot. Bring back up to a boil on high heat, then reduce heat to low and simmer for 30 minutes. Enjoy.
Garnish suggestions: Baked Tortilla strips, fat free sour cream, chopped avocado, reduced fat shredded cheddar.

Lemon-Herb Shrimp Pasta

This pasta dish includes an herb butter compound prepared prior to making this dish, or ahead, depending on your schedule. It's a delicious blend of fresh herbs, garlic, wine, and of course, butter. When you mix the fresh herbs into the butter, in a food processor, it turns into a beautiful pastel green color, which reminds me of Spring. Speaking of Spring.....WHERE ARE YOU SPRING??!! I digress...back to the recipe. Still trying to use up that opened bottle of white wine that was barely touched this last visit with family. Perhaps it was the screw top? You will have leftover herb butter, which you could slather on a steak, grilled chicken breast, or a loaf of crusty Italian bread, sliced lengthwise, and toasted under the broiler. Enjoy.

Herb Butter:
1/2 c. butter (2 sticks)-softened at room temp.
1 T. extra virgin olive oil
4 garlic cloves
Splash of white wine
1/4 c. fresh chives-roughly chopped
1/2 c. fresh basil-torn in half
Combine all ingredients in food processor until well blended, stopping halfway to scrape down sides. Refrigerate. Can be made days ahead.
Pasta:
2 T. extra virgin olive oil
Herb butter
1 lb. Fettuccine (or whatever you have on hand)
1 lb shrimp-thawed
2 Roma tomatoes-chopped
3 green onions-sliced into thin rounds
Juice of half of a lemon
Fresh shredded Parmesan cheese
Start the pasta water, and cook according to package directions. Drain pasta. In a large skillet, add olive oil and 3 T. herb butter until melted over med heat. Add tomatoes, shrimp, and green onions. Stir frequently, tossing shrimp mixture to coat evenly with butter, about 3-5 min. until shrimp are cooked. Add lemon juice and 3 T. more herb butter and continue to coat all shrimp. Return pasta to pot and pour shrimp mixture over pasta, and toss to blend. Pour pasta into a large pasta bowl, and sprinkle with Parmesan cheese, and serve with remaining lemon wedges. Yields 4 main dish servings.

Chicken Piccatta

There's this Italian restaurant that was close to my former place of employment, and occasionally we would order from them. My absolute favorite dish on their menu was "Chicken Frankie." It is essentially Chicken Piccatta with this lovely, velvety sauce that I would literally lick out of the "to-go" container it came in. This was...oh....10 plus years ago. Since then I have spent, literally, years perfecting this recipe, and I have finally nailed it. I still lick my plate every time I make this. This is my interpretation of "Chicken Frankie," and dare I say...it's better. GASP!
The restaurant, Ciccanti's, is still going strong with delicious, homemade Italian food. If you're in the Pittsburgh area, it's worth the visit. http://www.ciccanti.com/index.html

Step One:
5 boneless, skinless chicken breasts-trimmed of fat and stuff
flour for dredging
salt/pepper
What you need to do here is prepare the chicken first. Cut breasts into two pieces (if the breasts are huge, cut into thirds). Mix salt and pepper into flour, set aside. Pound chicken breast pieces between plastic wrap until about 1/2 in.thick. Dredge in flour and shake off excess. Set aside, and continue with the rest of the chicken.
Step Two:
2 lemons-both juiced, one zested
4 oz. Capers-drained
1 c. pitted black olives-halved lengthwise
12 oz. jar roasted red peppers-drained and chopped into bite size pieces
1-1/2c. dry white wine
Prepare these ingredients ahead, prior to cooking the chicken. Juice your lemons, you'll only have to zest one of them! Slice your olives, red peppers, drain your capers, and throw them all together into a happy bowl and set aside. Measure your wine, and prepare for a magical moment.
Step Three:
3 T. extra virgin olive oil
3 T. salted butter
In a large skillet, melt butter in oil over a gentle medium heat and add chicken breasts. Do not overcrowd the pan, you'll have to do this in batches. Gently saute breasts until light golden brown and GENTLY turn over to cook other side, you should only flip the chicken once. Transfer chicken to platter, and continue to cook the rest of the chicken in batches until completed.
The Finale:
1 stick of salted butter
2 T. fresh, chopped parsley
There should be lovely, browned bits of heaven at the bottom of your skillet now! With all the chicken removed from skillet, waiting patiently on the platter, it's time to make the sauce. Over med-high heat add the lemon juice and use a whisk to scrape off those bits off the bottom. When the lemon juice comes to a boil, add the white wine. Bring to a boil and whisk occasionally until sauce reduces by half. Once the sauce has reduced add a whole stick of butter and whisk away! You will notice a lovely, velvety sauce appear before your very eyes. Add the lemon zest and whisk. Carefully add your chicken back into the sauce, and all the peppers, capers, and olives. At this point, reduce the heat to a low simmer, cover with lid, and cook for at least 5 minutes. Right before serving, sprinkle some fresh, chopped parsley on top.
Serving suggestion: I HAVE to make a side dish of angel hair with a fresh marinara alongside, it's perfect, like peanut butter and jelly....

Super Quick Spinach and Mushroom Side dish

Yum. I LOVE fresh spinach, and I LOVE mushrooms. This recipe could easily double as a side dish or as a platform for a grilled chicken breast, or a pork chop, or a savory plank of salmon. Either way, it provides a delicious, and nutritious addition to the menu, and brightens with a simple note of pungent garlic, and a sweet addition of shallots. I don't care what any chef says regarding the cleaning of mushrooms, I would rather have a clean, soggy mushroom, as opposed to a dirty, dry mushroom. WASH THOSE MUSHROOMS UNDER WATER! Once they're in the skillet, they will become one with the recipe...

Ingredients:
2 T. extra virgin olive oil
2 cloves garlic chopped
1 shallot minced
8 oz. sliced mushrooms (I used straight up mushrooms)
1 bag (11 0z.) triple washed fresh spinach leaves
1 t. kosher salt
1/2 t. fresh ground pepper

In a large skillet, saute oil with garlic and shallots until softened over low heat. Add 1/2 bag of spinach and saute, while turning with tongs until softened. Add second half of spinach bag, and keep turning until remaining leaves are wilted. Turn off heat and transfer into bowl.

Mexican Fiesta at home-Part One

Kate's Black Bean and Corn Salsa-licious

This is my super secret recipe that I have decided to reluctantly share. It is quite addictive and worth sharing, but I must advise whomever makes this, you must follow the steps and use fresh ingredients, or it will not be the same. For instance, part of the recipe includes, not only the juice of a lime and half of a lemon, but the zest. If your feeling lazy and omit the zest, it will not yield the same delicious result. If you don't have a zester, use the fine grate of a cheese grater, for God's sake! This recipe has quite a few ingredients but I guarantee, you will love it if your a fan of salsa.

Ingredients:
15 oz. can black beans-drained and rinsed well
11 oz. can white shoepeg corn-drained (I recommend Green Giant)
3 Roma tomatoes chopped
1 medium red onion chopped
Small jalapeno-minced fine (omit seeds if you don't like it spicy)
Juice AND zest of one lime
Juice AND zest of 1/2 lemon
1 T. garlic salt
1/ t. ground cumin
1/4 t. cayenne pepper
1/2 t. red pepper flakes
1/2 t. fresh ground pepper
1 heaping T. chopped fresh cilantro
2 heaping T. chopped fresh basil
1/2 c. light olive oil or canola oil

Blend all ingredients. Serve with tortilla chips, I recommend the Tostito's Scoops to hold in all the goodness.

Mexican Fiesta at home-Part Two

Chicken Enchiladas (yields 6-8 servings)

This is my version of Chicken Enchiladas complete with a quick homemade Enchilada sauce (see part three). Enjoy.

(pre-heat oven 350 degrees)
Ingredients:

4 cooked boneless, skinless chicken breasts (or a whole store bought rotisserie chicken de-boned)
4 oz. cream cheese- softened
1/2 c. enchilada sauce
1-16oz. can refried beans (warmed in microwave)
4 oz. chopped green chiles
8 oz. shredded sharp cheddar
8 oz. shredded white cheddar
10 flour tortilla shells

Chop or shred chicken into a large bowl. Add softened cream cheese, enchilada sauce, warmed refried beans, and green chiles. Mix well. Blend orange and white cheddar in separate bowl and add 1/2 the cheese to chicken mixture. Roll mixture into tortilla shells, dividing among 10 shells, and place seam side down into well greased casserole pan. lightly coat enchiladas with more enchilada sauce and bake uncovered for 30 minutes. Top casserole with remaining shredded cheese and bake 10 additional minutes until melted. Serve with sour cream, guacamole, or salsa...as desired.

Mexican Fiesta at home-Part Three

Enchilada Sauce (yields approx. 3 c.)

A quick homemade version that is oh so easy! You could substitute store bought, but this recipe is so easy. Use leftover sauce over nachos or freeze for another time.

3 T. vegetable or canola oil
2 cloves minced garlic
1 T. flour
1/4 c. chili powder
2-1/2c. beef stock
10 oz. tomato paste
1 t. dried oregano
1 t. ground cumin
1/2 t. cayenne (optional if you like a little heat)
1 t. salt
1/2 t. pepper
In a medium saucepan heat oil and garlic, do not brown garlic. Add flour, stirring with a whisk until lumps are worked out, cook for one minute. Add chili powder and cook for thirty seconds. Add stock, tomato paste, oregano, cumin and cayenne. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes with lid on. The sauce will thicken, adjust with more beef stock if too thick, add salt and pepper to taste.

Mexican Fiesta at home-Part Four

Mexican Rice

 As a warm, inviting side dish, this classic pairs well with Enchiladas, Tacos or Quesadillas. I tweaked the original recipe using beef broth instead of chicken broth. I like the heartier flavor during the cold months, but you could use whatever you have on hand, water would even work.

 Ingredients: (yields 6 hearty side servings)
2 T. oil
2 cloves minced garlic
1 medium onion diced
1 med. green pepper diced
1-28 oz. can diced or whole tomatoes,  (crush whole tomatoes)
1 c. beef broth
3/4 c. uncooked long grain rice
1 T. chili powder
1 t. cumin
salt and pepper to taste
 In a large skillet, add oil and saute garlic, onions, and green pepper until crisp-tender. Add tomatoes with juice, broth, rice, and seasonings. Stir well and bring to a boil. Reduce heat to a simmer and cover with lid. Cook 20-25 minutes until rice is cooked through, stirring occasionally. If you desire, serve garnished with sour cream and green onions.

Mexican Fiesta at home-part five

Triple Berry Margaritas (yield 2 drinks)

Call it dessert if you like. You could even reason with yourself that with all the berries in this drink, it's loaded with antioxidants and is part of some sort of New Year's Resolution....a stretch. But with all this delicious Mexican food, I felt compelled to create this at home version of a Margarita.

In a blender combine the following:
6 ice cubes
2 shots tequila
1/2 of a 16 oz. bag of frozen triple berry blend mix (I used raspberry/blackberry/blueberry blend)
1/4 of a lime juiced
2 t. white sugar
1/2 c. Mountain Dew or sours mix
Pulse ingredients in blender until well blended and ice is crushed. You may have to add a splash of Mountain Dew/sours mix to thin. Use a lime wedge around rim of margarita glass and dip in sugar. Serve with a garnish of lime. Ole'.