Julia's Simply Southern: November 2014 >

Monday, November 24, 2014

Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate~
recipe courtesy of Southern Lady Magazine

  1. 6 cups whole milk
  2. 1 (11 .75-ounce) jar hot-fudge topping
  3. 1⁄ 2 cup sweetened ground chocolate*
  4. 1⁄ 2 cup creamy peanut butter
  5. 1⁄ 4 cup sugar
  6. Garnish: whipped cream, chopped chocolate-covered peanut butter cups, sweetened ground chocolate
  1. In a medium saucepan, bring milk to a simmer over medium heat; do not boil. Whisk in hot-fudge topping, ground chocolate, peanut butter, and sugar, whisking until smooth. Garnish with whipped cream, peanut butter cups, and sweetened ground chocolate, if desired.
  1. *For testing purposes, we used Ghirardelli sweetened ground chocolate.

Saturday, November 15, 2014

Carolina Shrimp and Grits Cornbread

Every Southern kitchen needs a Cast Iron Skillet. Try this recipe for Shrimp & Grits Cornbread from Lodge Cast Iron

Carolina Shrimp and Grits Cornbread

Friday, November 14, 2014

Orange Rosemary Biscuits

Orange Rosemary Biscuits
Recipe Courtesy ~ Duke's Mayonnaise 

Orange and rosemary make an elegant holiday flavor combination. This recipe is as simple as classic dinner rolls, but way more interesting.


½ cup Duke's Mayonnaise
1 cup milk
Zest of 1 orange
2 Tbsp. orange juice
2 tsp. Sauer's Rosemary
2 cups self rising flour

Preheat the oven to 400°F. Combine the Duke's, milk, orange zest, orange juice, and rosemary. Add the flour and stir until combined. Divide the dough into 12 biscuits and place on a baking sheet about 2 inches apart or in a muffin tin. Bake 10-15 minutes or until golden brown.                   

Wednesday, November 12, 2014

Pan Fried Pork Chops

Pan Fried Pork Chops. In the summer months I do grill quite a bit more, so us southerners don't fry everything all of the time. Let's face it though - Fried Food is Southern and it is good. Fried Pork Chops are delicious. Let me tell y'all how I do it.

  • 4-6 Bone In or Boneless Pork Chops 
  • 2 c all purpose Flour
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1 Egg
  • 1/4 c Buttermilk
  • 2 tsp Water
  • Vegetable Oil for frying

In one bowl combine flour, salt, pepper, paprika, and onion powder.

In another bowl beat the egg, water and buttermilk together. The water just helps ensure the wet mixture is not too thick.

In a skillet heat enough oil for frying over medium heat.

Take each pork chop and dredge in the flour mixture, then dip in the wet mixture, then back to the flour mixture. 

Add the pork chops to the heated oil and until golden brown on each side. Cooking time may vary according to the thickness of the pork chops.

Remove from oil and allow to drain on a paper towel covered plate to remove the excess oil. 

See it at Meal Plan Monday

Sunday, November 9, 2014

Easy ~ Southern Style Chicken N Dumplings

Chicken N Dumplings are so good during the cooler months time of year. I am going to give you a super easy recipe that saves you from the work of rolling out dumplings. Yes, you read that right. Easy recipe, saves work! Here is what you will need.

  • 2 Boneless Skinless Chicken Breasts
  • 1 Package of Anne's Dumplings
  • 1 Stalk of Celery
  • 1 Large Carrot
  • 1 Onion
  • 1 Sprig of Fresh Thyme
  • Poultry Seasoning
  • Salt
  • Black Pepper
  • 1 Carton of Chicken Broth (32oz or 4 cups)
  • Heavy Cream

Pour 1 carton of chicken broth into a large stock pot with 3 cups of water. Cut the celery, carrot and peeled onion in half and add to the pot. Add salt and pepper to taste, and a dash of poultry seasoning. Add the two boneless, skinless chicken breasts. Partially cover and bring to a boil.

Once boiling, reduce temperature to a simmer. Let simmer until the chicken breasts are cooked.

Remove the chicken breasts to a cutting board and allow to cool. With a slotted spoon remove all of the vegetables and herbs from the liquid and discard.

Once the chicken has cooled enough to handle, shred or dice the chicken. Bring the stock liquid to a boil. Break the dumplings apart and add to the boiling stock. TIP: Do not use the entire box of dumplings - you don't need them and it will thicken the liquid too much.

I promise you cannot get any better of a shortcut than using Anne's Dumplings. They are frozen dumplings just like you would roll out at home.

Once you've added your dumplings allow to simmer - about 20 - 30 minutes on a medium-low simmer.

Add the chicken back to the pot with the dumplings and continue to simmer for another 20 minutes.

At the end of cooking add 1/4 cup of heavy cream and mix to combine.

Serve and enjoy. These Chicken N Dumplings are absolutely delicious.

See it at:

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