Julia's Simply Southern: June 2014 >

Sunday, June 29, 2014

Perfect Easy Peel Boiled Eggs

Place you eggs into a pot and fill with water covering eggs 1". Add 1/2 tsp salt to the water. Place pot on burner and turn on high. Once the eggs come to a full boil turn the heat down to medium high and set your timer for 10 minutes. 
When the timer rings remove the eggs from the burner and cover with a lid and set the timer for 10 more minutes. When the time ends pour out the hot water and run cold water into the pot and let run for about 3-4 minutes until eggs have cooled down. Peel the eggs immediately for easy peeling. Eggs peel perfect every time. 

Easy Chicken Fajitas


  • 1 - Boneless/Skinless Chicken Breast
  • 2 - Bell Peppers - 1 red, 1 green
  • 1- Yellow Onion
  • 2 - tsp dried Cilantro or fresh if you have it
  • 1 1/2 - tsp Chili Powder
  • 1/4 - tsp Onion Powder
  • 1/4 - tsp Black Pepper
  • 1 - tsp Salt or to taste
  • 1 - tsp Worcestershire Sauce
  • 1 - c Shredded Cheese
  • 3 - tbs Cooking Oil
  • Flour Tortilla Shells

I tend to prep in advance when possible. Earlier in the day I cubed the chicken into small bite size pieces, sliced the peppers and onions. Store in the fridge until later when you're ready to cook dinner. One large chicken breasts can feed 2-4 people in this dish so it's also economical. 

In a large skillet heat 3 tbs of cooking oil until hot. Add the chicken and turn to cook pieces thoroughly.

Once the chicken starts to brown add the peppers, onions, cilantro, Worcestershire sauce and seasonings to the skillet. Keep turning to cook until the vegetables reach desired tenderness about 15 minutes.

You want to cook on a higher temperature for a few minutes because you want that hint of charring to the fajita mix.

Time to assemble. Take a tortilla shell, add some of the fajita mix, shredded cheese and other toppings you favor (sour cream, guacamole, jalapenos) and fold up. Dinner is served. One large tortilla makes the fajita enough that one is plenty per person especially if served with a side dish, such as Spanish rice. 

You may also be interested in: Oven Baked Burrito 'Chiladas

Monday, June 23, 2014

Turkey Burgers

Turkey Burgers

1 lb ground Turkey
1/4 c Bread Crumbs - Plain or Seasoned
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
Salt & Pepper to taste
1/4 tsp Chili Powder
1 Egg, lightly beaten

Combine all ingredients and form into patties. I usually get 3 patties out of this mixture. Grill until completely done, about 20 minutes. Use your favorite burger toppings.

After I've formed the patties I usually sprinkle with a little more chili powder for a little extra spiciness and it gives the turkey burgers a nice color during cooking.

Sunday, June 22, 2014

Cooked Cabbage


  • 1 Head of Cabbage
  • 1/2 c Chicken Stock
  • 3 tbs Butter
  • 1 tsp Bacon Fat a.k.a. Bacon Grease
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 2 small slices of County Ham chopped 

Start by cutting up your cabbage.

Add bacon fat and butter to a large pot and heat until the melted.

Add the cabbage and stir to coat the cabbage. Add the seasonings and chicken broth. Cover and cook over medium heat until desired tenderness 20-30 minutes.

Thursday, June 19, 2014



  • 1/2 c Self Rising Flour
  • 1 1/2 c Self Rising Cornmeal - Yellow or White
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 small Yellow Onion, minced
  • 3/4 c Buttermilk or Milk if you prefer
  • 1 Egg, lightly beaten
  • Oil for Frying

Preheat cooking oil until it's hot.

Combine all ingredients together, mix well.

Drop by the teaspoon full into the oil and fry until golden brown, rotating slightly during cooking. Cook in batches so their is plenty of room for cooking. When golden brown remove to a paper towel lined sheet pan or plate to drain excess oil.

Make plenty, they disappear fast.

Monday, June 16, 2014

Cheeseburger Pie

This recipe was inspired by a Betty Crocker recipe. I found myself looking for something to put together for dinner one evening after a long day. It needed to be quick, easy and work with the ingredients I had on hand. I had everything for burgers, except the buns. Now I have been known to serve a low carb meal of burgers with no buns on occasion but thought I would try something a bit different. So Cheeseburger Pie it is! Served alongside pan fried potatoes and a side salad was a delicious meal. Very filling too! I'm sure kids would love this too.

  • 1 - 1.5 lbs Ground Beef

Dried Beef Cheese Ball


• 5 oz. jar of dried beef, chopped
• 8 oz. packages cream cheese, softened
• 1 small onion, chopped (optional)
• 2 Tbsp Worcestershire sauce
• Salt & Pepper to taste

Combine all ingredients and mix well. Form into a ball and chill at least 1 hour. This one was made for a Super Bowl party so I formed it into a football shape and used a couple of strips of dried beef I held back to garnish for that football look.

Delicious and easy, serve with crackers. Always a favorite among guests.

See it at:
Meal Plan Monday

Friday, June 13, 2014

Grilled Bread

While you're cooking out, why not grill your bread too. 

1 -  French Loaf - or a loaf of your favorite bread
1/2  - stick softened Butter

Slice your bread on the diagonal into 3/4 inch slices. Spread on softened butter. If you like you can add any seasonings to the bread - such as garlic, onion powder, cracked pepper.

Place on the grill - 2 minutes per side

Thursday, June 12, 2014

Tasty Brussels Sprouts with Bacon & Garden Veggies

  • 1 lb of Brussels Sprouts, sliced in half
  • 3-4 strips of Bacon
  • 1 Orange Bell Pepper, or whatever color pepper you have on hand
  • 1 Green Bell Pepper
  • 1 small Yellow Onion
  • 2 tbs Olive Oil
  • 1/4 tsp Garlic Powder
  • Salt & Pepper to taste

Brown bacon in a skillet until crispy over medium heat. When the bacon reaches desired crispiness, remove from skillet and place on a paper towel lined plate. Once the bacon is cool, chop into pieces. 

Add the olive oil to the bacon drippings in the skillet. Add your Brussels Sprouts and saute along with the other vegetables until tender.

 Add salt and pepper to taste.

Add cooked bacon pieces before serving.

Wednesday, June 11, 2014

Spicy BBQ Pork Chops with Mango Chutney

I love to grill dinner during the warmer months. I made this delicious dinner for friends. This was so easy because I used some pre-packaged items (rub blend, barbecue, and chutney) but you can certainly make your own.

4 Boneless Thick Cut Pork Chops
1 Packet of McCormick Grill Mates - Memphis Pit BBQ Rub
1/4 cup of a vinegar based bbq sauce
1/4 cup of a thick bbq sauce - an original or spicy
Salt and Pepper to taste
Pinch of Red Pepper Flakes
1/4 tsp of onion powder
1/4 tsp of garlic powder
3 Cups of Mango Chutney 

Begin by covering all sides of the pork chops with the Memphis rub mix - dry right out of the package. Preheat you grill on high while the chops sit a few minutes. When the grill is hot turn the heat down to low and place the chops on - not over the flame. Cooking time will take about 20 minutes. Cook about 7-8 minutes per side and turn for those beautiful grill marks. While the chops are cooking combine your wet bbq sauces and add salt, pepper, onion powder, and garlic powder. 5 minutes before the chops are are ready to be removed from the grill brush on the wet sauce and let cook the remaining 5 minutes. Remove from the grill and let rest for 5 minutes. Serve with the mango chutney. The sweet and spicy match perfectly for a delicious meal. I used a mango chutney I found in the produce aisle it was fresh and good. You can certainly make your own and here is how:

Mango Chutney Recipe

1 large mango, peeled, pitted and diced
1/2 small seedless cucumber, peeled and diced
1 small red bell pepper, diced
1/2 medium yellow onion, diced
1 jalapeno seeded and diced - optional
1/2 tsp lemon, juiced
1/2 cup cilantro, chopped
salt and pepper, to taste

Combine all ingredients in a bowl. Add salt and pepper to taste.

Tuesday, June 3, 2014

Southern Butter Beans


  • 1 pound bag Large Lima or Butter Beans
  • 1 tablespoon of Bacon fat or Butter 
  • 1/2 cup of chopped onion
  • 1/4 teaspoon of freshly cracked black pepper 
  • 1 ham bone, ham hock, or a few pieces of country ham bit pieces
  • 1  carton of chicken stock
  • 4-6 cups of water
  • Kosher salt or sea salt to taste

  • Begin by Rinsing and sorting the beans, place into a glass bowl and cover with half of the chicken stock and water to cover the beans. Leave them to soak for two hours. I will typically cover them in the glass bowl and allow them to soak overnight. A Quick soak method -  place beans into a stockpot with water to cover them, plus about an inch. Bring to a boil, cover and turn off the burner. Let soak covered for one hour, drain and set aside.

    After soaking place the beans back into your stock pot with the bacon fat and ham bone, hock, or pieces. Add the remaining chicken stock and water to cover the beans about 2" above the beans. Add the onion and seasoning and bring to a boil. Reduce to simmer and cook for 1 1/2 - 2 hours on low simmer. The bean soup will become thick and creamy and beans tender when done. Reserve some of the fresh chopped onion for garnish.

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