Julia's Simply Southern: March 2015 >

Tuesday, March 31, 2015

Pineapple Pudding


Pineapple Pudding is an easy variation to the old fashioned banana pudding recipe. Basically, you just use pineapple tidbits instead of bananas. Voila, a different dessert. Easy to make and the best part is you can make it the day ahead. It's just as wonderful cold as it is warm. While banana pudding will always be #1 in my heart, I certainly never refused to eat pineapple pudding when my mother made it growing up.

Ingredients:

Monday, March 30, 2015

Refrigerator Pickles

For many home cooks, the notion of preserving is daunting. The thought of handling hot jars and achieving proper seals can cause folks to raise their hands in surrender. Luckily, there’s a compromise between the science of canning and settling for store-bought staples—the quick refrigerator pickle.
Photo: Taste of the South

Recipe from : Taste of the South
Unlike proper “putting up,” which requires careful attention to temperature and acidity levels to ensure food safety, making quick pickles is blissfully simple. Just pick your produce, heat your pickling mixture, combine everything, and let it cool. The refrigerator shoulders the responsibility of keeping your creations safe to eat (about 1 month for most recipes), freeing you up to relax and play with flavor combinations.
Think beyond dill pickle spears—you can quick-pickle just about any non-leafy vegetable. Simply add your favorite fresh herbs and any vinegar that suits your fancy.
While canning is a precise science, like baking, making refrigerator pickles is more like home cooking; you can add a little of this and a little of that until it tastes just right.
So when summer blesses you with a bumper crop of vegetables that you need to use up in a hurry, consider trying your hand at quick pickles. They make flavorful additions to sandwiches, salads, and relish trays, but they’re best enjoyed simply—cold and crisp, right out of the jar.
Browse our quick-and-easy recipes for refrigerator pickles.

Saturday, March 28, 2015

Southern Easter Dinner




Easter brings family and friends together at my house. I enjoy making a dinner that everyone will love. I'm sharing some of the traditional favorites we enjoy at my house and have included the recipe links. At the end of the post I've also included links for other Southern Style Easter Recipes from some of my favorite bloggers. 

Baked Ham - I use a regular smoked ham or country ham. I don't mind a glaze but my family does not care for it so I never make one. Most hams are easy enough to bake in a 375 degree oven for 15 minutes per pound. You may prefer a crown roast or lamb for your main entree. All are good options for your Easter dinner.








Try My Tip for Easy Peel Boiled Eggs  




























Here are some links to some of my favorite Southern Food Blogs to give you more ideas:















Wednesday, March 18, 2015

Simply Southern Ham Salad



Ingredients
  • 1 - 16 oz package Diced Cooked Ham
  • 1 small Yellow Onion, finely chopped
  • 1 Jalapeno Pepper, veined and seeded, finely chopped
  • 2 tbs Dill Pickle Cubes
  • 1/4 c Mayonnaise, preferably Duke's Mayonnaise
  • 1/4 tsp Salt
  • Black Pepper to taste



Add the cubed ham to a small pot, covered with water and boil  for about 30 minutes. The cubed ham is pre-cooked, boiling helps aid in texture. Drain the ham and allow to cool a few minutes, then add to a food processor. Pulse the ham 6-8 times. While the ham was cooling, chop a small yellow onion and a jalapeno pepper. Remove the seeds and ribs from the jalapeno unless you prefer the extra heat. Add the chopped onion and pepper to  a mixing bowl with the dill pickle cubes. Add the ham, mayonnaise, and seasonings and mix until combined. Serve as a sandwich spread or as a dip with crackers.









See it at the Weekend Potluck




Berry Berry Salad


Strawberry season has begun here in South Carolina. Click the link for some Strawberry Facts you may not know about.  Summer is the time some of the other berries come into season here. Of course these days you can get fresh berries anytime of year at your local grocery stores. That is why I am not calling this salad a Summer berry salad. It's Berry, Berry Salad....well because it has lots of berries in it. It's a fresh plate of yummy and it looks pretty too. It's so easy to put this one together too. I serve this one with a Raspberry Vinaigrette dressing.

The Salad

Monday, March 16, 2015

Southern Pear Salad



One evening I said "Do y'all remember the pear salad we used to have at school?", and of course everyone did. We kind of giggled, then I said "But I liked it", and it turns out so did everyone else. I remember my grandmother making pear salad and I wanted nothing to do with it. Being in school though, everyone else was eating it, so I tried it. I've liked it ever since. I don't know if they still serve this in schools and you don't see this classic served often anymore. It is one of the easiest things to make. If you've never had it, you have to try it. I made it and served prior to tonight's supper and I'll be serving this old fashioned classic at Easter this year.

Ingredients:

  • 1 16 oz can of pear halves, drained
  • Lettuce Leaves
  • Shredded Cheddar
  • Mayonnaise, preferably Dukes
  • Maraschino Cherries (optional)
Lay out a lettuce leaf and place pear half on top. Add about 1 tsp to the top of each pear and sprinkle on cheddar cheese over the mayonnaise. I've seen recipes where people will top it with a cherry, but I don't care for the cherry. Its so fresh and delicious. I haven't tried this yet but I bet it might even be good with a dollop of pimento cheese if you wanted to use that instead of the mayonnaise and cheese. 

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Ham Salad - 3 Ways




A few days ago I saw a post on Facebook from Mandy Rivers for her South Your Mouth - Ham Salad
I looked at her recipe and it's the wonderful, classic ham salad recipe, so I shared it with my Facebook followers at Julia's Simply Southern Facebook . A little while later I received a comment, from Susan,  on the shared recipe posts suggesting that I try a modification of the recipe and was intrigued. Susan is a great cook and soon to be a member of our family. Her suggestion sounded so good I had to get her recipe to share with you all. I tried it and loved it and Susan's Ham Salad went quickly. That got me to thinking, again,  so I had to to a variation on both recipes and came up with a new one. The variation brought together parts of both recipes I loved and was necessary because at this point, I had run out of leftover baked ham. Yikes. I wasn't going to bake a ham just to make ham salad knowing that Easter is right around the corner and I would have leftover ham then. I had to come up with something easy and using what I had on hand.

Susan's Ham Salad:
1 cup Ham, chopped, recommends using 3/4 country ham and 1/4 regular ham if you've got it
2-3 tbs Red Onion, finely chopped
1 Jalapeno Pepper, chopped with seeds and ribs removed
2 tbs Duke's Mayonnaise , more if needed

Off to the store I went to get cubed ham and a jalapeno pepper to see what I could come up with. I took the cubed ham out of the package and put it in a small pot, covered with water and boiled it for about 30 minutes. The cubed ham was pre-cooked but I wanted to boil it to heat it up, and to break down the texture a bit more. Drain the ham and allow to cool a few minutes, then add to a food processor. Pulse the ham 6-8 times to give it the consistency you need. Don't pulverize it! Haha, just 6-8 times will do the trick.
While the ham was cooling I chopped a small yellow onion, which I had on hand, and a jalapeno pepper. Remove the seeds and ribs from the jalapeno unless you want it to be fired up spicy. I added this to a mixing bowl with some dill pickle cubes while the ham cooled.
Then add your ham, mayonnaise, and seasonings and combine. It turned out great and everyone loved it. Serve with crackers as a dip or make a sandwich out of it. I tried both so I know they are both good. Below is the recipe I came up with after being inspired by two great recipes. I hope you enjoy it.  Please note that the only reason I've added salt in my recipe is because I'm not using leftover baked ham which is typically salty enough.

Julia's Ham Salad:
1 - 16 oz package Diced Cooked Ham
1 small Yellow Onion, finely chopped
2 tbs Dill Pickle Cubes
1/4 tsp Salt
Black Pepper to taste




Sunday, March 15, 2015

Corned Beef and Cabbage


There are many recipes out there for cooking Corned Beef and Cabbage. I do not take credit for this one, mostly because the only thing I do besides follow the manufacturer's directions, which are great, is to add some peppercorns to the cooking water. The cabbage however is my recipe, but I'm offering an alternative cabbage recipe as well from Serenity Cove. My serving suggestion with the corned beef and cabbage would be pan fried potatoes and a side of corn bread.

The Corned Beef I use is Grobbel's Corned Beef  and the cooking instructions are simple to follow and works perfect. Below you will find links to some cooking videos you may want to check out.

3 LB Corned Beef Brisket - Flat Cut
Cover with Water
Add Spiced Packet that is included with the Corned Beef Brisket
1 tsp Peppercorns
Bring water to a boil, turn down the heat and simmer for 3 hours

If you want to home cure your corned beef, check out this recipe from Mary Marshall at Cooking With Mary and Friends .



Julia's Cooked Cabbage

Shepherd's Pie


Serenity Cove Baked Cabbage Wedges

Grobbel Recipes and Cooking Videos 

Wednesday, March 11, 2015

Pork Cabbage Rolls


Ingredients

1 Medium Head Cabbage
1 Pound Ground Pork
4 oz Ground Breakfast Sausage, such as Neese's Southern Style Country
1 cup Cooked Rice
1 medium Onion, chopped
1 - 14oz can of Diced Tomatoes
1 - 4 oz can of Tomato Sauce
2 tbs Butter
1 Garlic Glove, minced
1 1/2 tsp Salt
1/4 tsp Black Pepper
1 tbs Worcestershire Sauce
1 tbs Brown Sugar, light or dark
1 Bell Pepper, chopped



In a large pot cook cabbage in boiling water until outer leaves are tender, about 10 minutes. Drain and put into an ice bath to cool. Remove 10 of the larger outer leaves and set aside. Chop half of the remaining head of cabbage and add to a mixing bowl.

In a saucepan add 2 tbs of butter and saute the chopped onion, bell pepper and garlic. When the onion becomes translucent add the ground pork and sausage and cook until done. Add the seasonings, brown sugar and Worcestershire sauce and mix in the cooked rice. Add the chopped cabbage set aside from mixing bowl.

Add about 1/2 cup of the meat, rice and vegetable mixture to each cabbage leaf. Turn in the edges and roll up until enclosed. Place each cabbage roll in a large skillet. When all rolls are in the skillet top with tomato sauce and diced tomatoes.

Cover and cook over medium low heat for 1 1/2 hours.




Classic Southern Tomato Sandwich




The classic southern tomato sandwich, also known as "Mater" Sandwich. Southerners anxiously await tomato season for this sandwich. When you're in the heat of summer in the south and it's just too darn hot to cook inside, a cool sandwich is ideal.
2 slices soft white bread
1 to 4 tablespoons  mayonnaise, preferably Dukes depending on how "mayonnaisy" you like it
1 medium to large tomato, cored and thickly sliced - garden tomatoes or large Beefsteak are usually a favorite
Salt and Black Pepper to taste
Thinly sliced onion - optional
Spread the mayonnaise on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Season the tomatoes with salt and pepper. Cut the sandwich in half and eat.
I recommend serving with a glass of Sweet Tea, of course.

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