Tuesday, October 18, 2016

Fried Okra

When you no longer live in the South and all you want is crispy fried okra.  You search 3 grocery stores for the breaded kind, but no one carries it. When you are out of luck, you just have to make it yourself. Even after these have cooled quite a bit, they are still delicious. Serve with ketchup or hot sauce, or eat them plain alongside blackened catfish, lima beans, and black eyed peas. Enjoy! 

3/4 cup cornmeal
3/4 cup flour
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk**
1 pound okra, cut in 1/2 inch pieces
Vegetable oil for frying

In a cast iron skillet or deep pan, heat the oil.

Place cut okra in buttermilk to soak for a couple minutes while you assemble the coating.

In a bowl, combine cornmeal, flour, and seasonings. Transfer okra to coating mixture and toss well to coat. Fry okra in hot oil. Do not over crowd the pan. Flip to cook evenly. Remove to paper towels to drain.

**To make buttermilk: Add 1 tablespoon vinegar to a measuring cup, fill with whole milk to make 1/2 cup total, let sit 5 minutes.

Source: adapted from Pinterest
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Monday, September 26, 2016

Sour Cream Banana Bread

Super moist and delicious and an easy recipe to throw together one Sunday afternoon. I was out of sour cream, so I substituted Greek whole milk yogurt and it turned out so good. I also have this recipe for brown butter banana bread that is fun to make.

1 stick butter (1/2 cup), softened
1 cup sugar
2 eggs, beaten
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
3 mashed bananas
1/2 cup sour cream
1 tsp. vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan. 

In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.

Whisk together the flour, baking soda, and salt; combine with the butter mixture. Add the sour cream, bananas, and vanilla; stir well. 

Pour into prepared pans and bake for 50 minutes. Cool for 10 minutes and then turn the loaf out onto a rack.

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Saturday, September 3, 2016

Sweet Potato Casserole

Loved this recipe of Ina's as I do most her recipes in general. But this one in particular really stood out because of the orange juice/zest that was added to the mix. It is a good recipe if you are not wanting something too sweet. Her recipe doesn't call for candied pecans, but how can you have sweet potato casserole without them? Try it now so you can be one step ahead of Thanksgiving day menu planning. It was a huge hit as well as the stuffing (recipe coming soon) when we had family over and had Thanksgiving in July. 

6 sweet potatoes
1/2 cup orange juice (zest half of orange before juicing)
1/2 cup heavy cream
1/2 stick unsalted melted butter
1/4 cup light brown sugar
1/2 tsp ground nutmeg
1 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
1 cup candied pecans

Thanksgiving in July

Preheat oven to 375 degrees. 

Scrub the potatoes, prick them several times with a knife, and bake for 1 hour or until soft.  

Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice and zest, heavy cream, melted butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

In the meantime, make the candied pecans. Melt some butter and brown sugar in a skillet and mix in the pecans. Stir to evenly coat and let brown for just a few minutes. Remove from heat and lay flat on wax or parchment paper to cool. Once the sweet potato casserole comes out of the oven, spread on top. 

Source:adapted from Ina Garten
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Friday, June 24, 2016

Raspberry Coconut Granola

I really loved this simple, not too sweet dessert. Tart berries are baked in a coconut and oat crust. I enjoyed it warm right out of the oven with vanilla ice cream. The second day I ate it over plain yogurt. Both were delicious, and this recipe is a keeper!

Serves 8

 for the berries:
2 1/2 cups fresh raspberries (blackberries would be delicious as well)
1/2 cup white sugar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp cornstarch

for the granola:
1 and 1/2 cups old fashioned quick 1-minute oats
1 cup sweetened shredded coconut
1 cup coconut flour (use all purpose if you want)
2/3 cups light brown sugar
1 and 1/2 sticks unsalted butter, melted

Preheat oven to 400 degrees. Line a casserole dish with parchment paper. 

Place the berries in a large bowl and sprinkle them with the white sugar, cinnamon, salt, and corn starch. Toss gently to coat. 

For the crust and topping: Stir together the oats, coconut, flour, brown sugar, and melted butter. Spread half the mixture in the parchment lined pan. Pour the berries over the crust and then spread the rest of the oat mixture on top of the berries. 

Bake for 30 minutes, until the crust is browned and the fruit is bubbling. Serve warm with vanilla ice cream. 

Source: adapted from Pinterest

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