Corn Nuggets

As I am writing this my tummy is growling. I spent the day going through my old laptop and finding recipes I had collected. Being that I am originally from up north I had never eaten these before. Then I had moved to Jacksonville. Oh the foods I ate and loved! One BBQ place we went to alot had these as their appetizer. Oh so good with ranch dressing. Yes you have to freeze these. DO NOT skip this step!! That's how they stay together when you fry them. Gives these a try and tell me how they came out.

CORN NUGGETS
Ingredients:
1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, drained
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying
Directions:
In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

Chicken And Dumplings Slow Cooker Style

Since today is really chilly and nasty out I think I will be making one of my family's favorites. Good ole chicken and dumplings. There are many different versions of this wonderful comfort food. So you can either make this one or one your mom or grandma made. It's all about comfort today and that's what counts.

Ingredients:

2 Tablespoons Butter
4 Boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 Cans of Cream of Chicken Soup
2 Small Packages Grands Jr Biscuits (10 biscuits) torn into pieces
Some Fresh Parsley
Some Flour

Directions
1. Place the chicken, butter, soup, and onion in your greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes. The last 10 mins throw in the parsley. Serve in the biggest bowls you can find because you are gonna wanna eat alot of this! Yummy! Enjoy!

Green Beans, Red Potatoes and Bacon

As a child I was not a veggie lover. I hated green beans..well any kind of beans. Same with peas. But as an adult I believe our tastes change. For Thanksgivings my Mom would make the famous Green Bean Casserole. Then years later I moved down to Florida and got a taste of these wonderful beans. Sorry Mom but these are so good. I dont have a measured recipe but hopefully you can follow how I make them.

Half a bag of frozen green beans. I use cut or whole. I dont use those thin fancy french cut beans. Those are too thin.
1/2 lb of bacon diced
5-6 small red ( new ) potatoes
dried mince onions about a tsp
powdered garlic about 1/2 tsp or minced about the same or 1 tsp depending on you love of garlic
1 or 2 T of chicken bullion
water to cover beans bacon and potatoes
black pepper to taste

In a pot with a lid saute bacon till bacon grease is rendered and bacon is cooked but not crisp. Then add your frozen green beans. Then add enough water to cover the beans. I had to put 4 cups of water and then later added about another cup. Add dried onions, garlic, chicken bullion and pepper. Bring to a boil then turn down and simmer till beans are tender. Then add 5 small new potatoes diced or sliced up and then bring back to a boil. Cook till potatoes are tender. Like i said you might have to add some more water while its cooking.

I serve these sometimes just by themselves with some homemade biscuits. Sop up the broth with bread or any other type of roll or biscuit.

Scalloped Corn

Holidays are coming and some of us go by traditional sides to go with the turkey or ham. Here is a southern dish that is very good and easy to make.

Scalloped Corn

1 can of corn drained
1 can of creamed corn
2 TBS of butter melted
3 eggs slightly beaten
1/2 can of milk ( just use one of the empty cans of corn )
1 sleeve of saltine crackers crushed
and salt and pepper to taste

Directions

Preheat your oven to 350 degrees. Grease a baking pan ( I used an 8x 8 square one )
In a large bowl mix all of the ingredients . Pour into the baking pan and bake for about 45 mins depending on your oven or until its lightly golden ontop.

Calico Beans

Here is one of those vintage recipes I found in some old recipes. This is the original recipe without anything changed.These beans are great for a potluck or bbq get together.

Ingredients

1	regular sized can pork and beans
1	can butter beans
1	can kidney beans
1/2 lb	lean burger or ground sirloin
1/2 lb	sliced bacon, diced
1 c	chopped onion
1/2 c	open pit barbecue sauce, original flavor, no substitutions
1/2 c	ketchup
1/2 c	sugar
1/2 c	packed brown sugar
2 Tbsp	prepared mustard
2 Tbsp	molasses
1/2 tsp	chili powder
	pepper to taste

Directions

In a large skillet, cook bacon, beef, and onion until browned. Transfer to a large bowl. Do not drain. Add remaining ingredients and stir well. Turn out into a greased 9x13 baking dish. Cover with aluminum foil. Bake 350 degrees for 50 minutes...until bubbly.

NOTE: Easily doubled. However, just add 1T more of molasses and prepared mustard instead of doubling those. Use a lasagna pan or one of those aluminum throw aways which holds a doubled recipe nicely.

Cajun Boiled Peanuts

Mmmm....boiled peanuts...love them..but why wait till summer to eat when you can make your very own. These are the hot Cajun kind. And they are sooo good...

Ingredients

1 lb	raw (green) peanuts in shell
1 pkg	(3 ounce) dry crab boil (such as zatarains's)
1/3 c	chopped jalapeno peppers (or use canned peppers with brine)
1/4 c	cajun seasoning
1/4 c	cayenne pepper
1/4 c	red pepper flakes
1 Tbsp	garlic powder
1/2 c	salt

Directions

Place the rinsed  peanuts in a slow cooker with all other ingredients.DO NOT SHELL THESE BEFORE YOU COOK THEM.

Add enough water to cover & stir.

Since the peanuts will float until they are cooked a bit, place a heavy saucer inside the slow cooker to weight them down for the first few hours.

Turn the slow cooker on low, cover and allow to cook. After 4 or 5 hours, remove the saucer and add water if needed.

Continue to cook for a total of 24 hrs or until the peanuts are soft. Drain, serve hot or room temperature. 

You can also put left overs in freezer zip lock baggies and freeze these too. Plus you can make any flavors you'd like. Add just garlic. Taco seasonings. Or just leave them plain with salt and vinegar.

Cheesy Corn Bread

Corn bread is another staple of down south. When made up north its more like a cake and a little dry. Down here its all about being moist. This is a wonderful twist to what northerners would call "corn bread" I know I love it and this is the only way I make it now.

Ingredients

2 pkg	corn muffin mix
1/2 c	sour cream
1/2 c	milk
2	egg, slightly beaten
1 can(s)	creamed corn
1/2 c	cheddar cheese, shredded

preheat oven 350

Directions

Mix all ingrediants and pour or spoon into a greased 9X13 baking pan. Bake 30 mins and then cool for about 10 minutes before serving. 

****IF YOU WANT IS MEXICAN STYLE ADD A SMALL CAN OF GREEN CHILIES AND MEXICAN SHREDDED CHEESE.

Sweet Tea..the nector of the south

Being from up north I never drank brewed tea unless I was sick or was dining at a fancy chinese restaurant. Then I moved to Florida. Hot Florida. Drinking soda just didnt quench my thirst anymore and water was flavorless. Going and eating out I would have unsweeten tea and that quenched my thirst. Until I moved in with Tim. He introduced me to sweet tea. Oh I didnt like it too much at first because it was too sweet. But it grew on me and then I just had to try and make it myself. With his approval I am posting this recipe for sweet tea.

                                            Sweet Tea

Ingredients:
 3 Family sized tea bags
a pinch baking soda* ( a very small pinch )
1 to 1 1/3 cups of sugar

Directions:
Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate.
*the soda takes out the bitterness and darkens the tea....this small amount doesnt change the taste. But you know if you have added too much when you can taste the baking soda.

Blackeyed Peas

New Years will be upon us soon. Boy the year flew by and I am so blessed that it turned out to be a pretty good one. Being from New York I have learned a few Southern traditions living down here in Florida and how to cook is one of them. Southern food is great! Blackeyed Peas are actually a New Years tradition down here served on New Years Day to bring good luck and good fortune to those who eat this dish. There are a few different ways to make. Here's mine.

1 bag of dried black eyed peas ( it come in a one pound bag )
*Ham ( I used a ham steak I had in the freezer but you can use bacon, smoked ham hocks, smoked turkey leg )
1 vidalia onion chopped ( about a cup)
black pepper and salt
chicken boulion cube
oil
1 teaspoon of minced garlic
water
* I added a little liquid smoke to give the peas a little smokey taste because I didnt have any smoked meat. Also I rough chopped the ham into pieces before adding.

These beans actually do no have to soak over night. They are a soft bean unlike the kidney and black beans. Open the bag of beans and empty into a colander. Rinse them and check for any discolored beans or small pebbles. Set aside.
Using a big pot add some oil and the onions and garlic and cook till just turning soft. Add the beans, meat, boullion cube and fill the pot till you have covered the beans and continue till its about an inch over them. You will be adding more water later.
Bring to a boil for 2 mins and then turn down the heat till its a simmer. Add your salt and pepper to taste and then  cook for an hour. Keep checking to see if you have to add more water. These are done when the peas are soft and the broth is a little thick. You can eat these plain as is or serve over rice.