Julia's Simply Southern: May 2014 >

Wednesday, May 28, 2014

Baking Soda - 112 Uses

Fluster Buster: Baking Soda - 112 Uses (WWII Series): Picture by: Get Rich Slowly Week after week I'm amazed at all of the uses for common household product. This list contains a lo...

Tuesday, May 27, 2014

A Southern Memorial Day Menu Idea

I wanted to share my menu for this Memorial Day get together. I tried to keep things "simple" and included items I could make ahead so the day of I just put the final touches on everything and had minimal cooking to do.


Hot Dogs with Southern Hot Dog Chili
Baby Red Potato Salad
Corn on the Cob
Berry/Peach Trifle
Sweet Tea

Julia's Southern Hot Dog Chili Sauce

I've loved hot dogs as long as I can remember. Hot dogs topped with good ole' fashioned chili sauce! Some even go so far as to top that chili with a helping of coleslaw too.

How do you prefer topping your hot dog? Typically for myself it is chili, mustard and onions. Sometimes slaw on top. If I'm just having a chili bun though, which is a thing, it's the bun with mayonnaise and chili.

Regardless of how you top them, hot dogs are a favorite for many.


Julia's Simple Coleslaw

1 Small Head of Cabbage or a bag of slaw salad mix
1/3 cup Dill Pickle Cubes
1/2 of a small-medium onion diced
1/4-1/2 cup Dukes Mayonnaise
Salt & Pepper to taste

I know that waves of shock will hit because I do not put sugar in my slaw. I do not like sweet slaw. There I've said it. 

Now that you've caught your breath here is how I make it:
Grate the cabbage. If you are using a bag mix I like to finely chop what comes out of the bag. I think the pieces are left too big otherwise. Add your Dill Pickles, onion and mayo to the cabbage and mix. Season with salt and pepper to taste. 

Simple and good.

Baby Red Potato Salad

  • 2  lbs. Red Potatoes
  • 1 c Cheddar Cheese, grated
  • 1/4  lb. Bacon, cooked & crumbled
  • 1/4 c Parsley, chopped
  • 1/4 c Green Olives, sliced
  • Salt and Pepper to taste
  • 1/4 c Mayonnaise, preferably Dukes
  • 1/4 c Garden Vegetable Spread Cream Cheese
  • 1/4 c Sour Cream
  • 1/4 c of Tri-Color Rotini Pasta, optional

I wanted to make something different than the traditional Julia's Southern Potato Salad that I make. I decided to do a baby red potato salad. I just happened to have an open box of tri color rotini on hand and added some to the potato salad. It was such fun - people didn't know whether to call it potato or pasta salad. It was delicious and everyone enjoyed it. Here is what I did:

Cut the potatoes into cubes and cover with water to boil. Just as the water is beginning to boil add the pasta. Cooking time is about 10 minutes as the baby reds cubed are small and do not take long at all to cook tender. 

While the potatoes cook or you can do this step ahead of time cut your bacon into pieces and brown until crispy. Place on a paper towel to drain. 

I combined the Dukes Mayonnaise, sour cream and garden vegetable cream cheese together to make the dressing. When the potatoes cool combine all ingredients together, salt and pepper to taste and add dressing mixture. Stir to combine.

Monday, May 19, 2014


Do you ever have bread that you just know is going to go bad if you don't use it fast? I do especially when I buy a fresh loaf from the bakery or bake my own bread. I also make my own bread crumbs. Items of convenience such as packaged bread crumbs or croutons are typically a little pricey. You can make your own for a lot less.

One of my favorite breads I pick up at the deli is an Everything Italian Loaf - and I can get it for $1.00. I enjoy slicing it for sandwiches and I use what's left before I think it will spoil to make croutons. Best thing it's already seasoned and it already has olive oil on the crust. All you have to do is cube it and bake it until golden brown. I do this by placing my bread cubes "croutons" on a cookie sheet and place into a preheated 300 degree oven. It only takes a few minutes so keep watch. Once the croutons are browned remove from the oven and let cool down completely. Place the croutons into a storage bag and you've got croutons on hand that are delicious and homemade.

You can also make croutons out of regular bread that has not been seasoned and you can customize the flavors you enjoy. to do this add your cubed bread to a mixing bowl and drizzle on 3 tbs of olive oil or melted butter and toss. Add your favorite seasonings and spices then place on a cookie sheet and bake.

Thursday, May 15, 2014

Southern Buttermilk Biscuits

  • 2 Cups of White Lily All Purpose Flour (yes it really does make a difference)
  • 1/4 tsp Baking Soda
  • 1 1/2  tbs Baking Powder
  • 1/4 tsp Salt
  • 2 tbs chilled cubed shortening
  • 4 tbs chilled cubed butter
  • 3/4 - 1 c Buttermilk
  • 2 tbs melted butter
Before you begin make sure that your shortening and butter is cubed and chilled well. I put the cubes on a small plate and put it in the freezer for a few minutes and then begin mixing the rest of my ingredients.

Preheat your oven to 425 degrees.

In a mixing bowl combine the flour, baking soda, baking powder and salt. Add the chilled shortening and butter and cut into the flour with a pastry cutter until it resembles a course cornmeal or mix in a food processor. Add the buttermilk and combine.

Pour the dough out onto a floured board and flour your rolling pin. You do not need to overwork this just roll a few times, fold the dough on itself and roll out again, fold over and roll once more.

Use a biscuit cutter (I prefer the metal cutters) and cut out the biscuits. Do not wist and grind the cutters while cutting the biscuits. Just dip the cutter in a little flour on the board to prevent sticking and push down cutting out the biscuit.

Place the biscuits on a baking sheet or inside a cast iron skillet. I place them nearly touching.

Place in the oven and bake 15-25 minutes depending on your oven. Once you remove the biscuits from the oven brush with melted butter and place in a bread basket lined with a bread towel and cover. Enjoy!

"All Southern chefs have their own idea of what makes the perfect biscuit. Light and fluffy or flaky and buttery, in the South, there are as many different recipes as there are chefs." - Taste of The South

Did you know that the flour that southerner's prefer is made from soft winter wheat?

"Old-Fashioned Buttermilk is Magic in a Bottle
One ingredient, endless applications. Every Southern kitchen needs a little buttermilk." - Sheri Castle

Sunday, May 11, 2014

Fried Green Tomatoes


1 Cup All Purpose Flour             1/4 Cup Corn Meal
1 tsp Paprika                                1/4 tsp Onion Powder
1/3 tsp Garlic Powder                 1/4-1/2 Cup Vegetable Oil
3/4 Cup Buttermilk                      1/4 tsp Cayenne Pepper
1/4 tsp Black Pepper                   1/4 tsp Salt
1 Egg

Start by slicing your green tomatoes into 1/4 inch slices. Layout on a plate covered with a paper towel and sprinkle with salt. Let stand for 15 to 30 minutes to remove the excess water. 

Blot the tomatoes and you're ready to prepare for frying. Preheat the vegetable oil in a skillet on medium high heat. 

Mix the flour, corn meal, and seasonings together in a bowl. In a separate bowl whisk the buttermilk and egg together. Take each slice of tomato and cover with the dry mixture, then dip in the wet mixture, then back and cover with the dry mixture. Add each covered slice to the heated oil and fry. Flip to ensure each side is a golden brown.

Remove the tomato slices to a plate lined with a paper towel or a cooling rack to remove excess oil. Enjoy as they are or with your favorite dipping sauce, such as this Red Remoulade Sauce.

See it at:
Weekend Potluck

Thursday, May 8, 2014

Julia's Southern Potato Salad

  • Russet Potatoes - 4-5 medium to large potatoes
  • Duke's Mayonnaise - about a cup
  • Boiled Eggs - 4
  • Small to medium yellow onion - 1 diced
  • Yellow Mustard - about a teaspoon mixed with mayonnaise
  • Dill Pickle Cubes - about half a small jar plus some of the juice
  • Salt- to taste
  • Pepper -to taste
  • Paprika - to garnish top
I always make my potato salad the day before to give all the flavors time to mingle . This is a simple recipe but so delicious.

Boil potatoes with the skins on and add a dash of salt to the water. Boil the potatoes until tender when a fork is inserted. Since the potatoes are whole this could take around 45 minutes. You can certainly short cut by cubing and boiling the potatoes. 

To boil my eggs I place the eggs in a pot and cover with water bring to a boil and turn down the heat to med-high and boil for 10 minutes. Remove the pot from the stove and cover with a lid and let them sit for 10 more minutes. Fill egg pot with cold water to cool down and the eggs are easy to peel. 

Once your potatoes are done, peel and cube. If you overcook your potatoes you'll end up with mashed potatoes. Add your diced potatoes and diced eggs to a large bowl with lots of room to mix the ingredients. Add the pickles and some of the juice. Add salt and pepper. Add the diced onion. Mix the mayonnaise and mustard together then add and combine all of the ingredients. I like to taste test to make sure the seasoning is just right. Add a few dashes of paprika to garnish, cover and refrigerate overnight. 

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