Southern Fried Shortcut

Hey Y’all!

Every now and then I need to go back home. Oh, not literally.

But with my Tongue Feelers. You know, Taste Buds?

Growing up throughout the south you get a hankering for something Deep Fried, Black-eyed, Field Picked, and Green.

And all the other fun stuff in between.

That is what I want to put here. I do hope to fill this page with some of my Old Southern Favorites that I miss so much. So, come on in and sit a spell while I whip us up some good ol’ home cooking.

Holler if ya need me!

Julie

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Southern Wild Rice with Pecans and Dried Cherries

Don’t Forget The Hot Sauce

Chicken Gizzard Po’ Girls, Corn on the Cob, Catfish, and a Leftover Bowl of Brunswick Stew

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The Star Food on this Table is the Southern Wild Rice

Sometimes It’s The Sides That Shine

(Recipe Down Below)

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Julie’s Corn Pepper Muffins

With a Side of Lightening Bugs 🙂

(My recreation anyway.)

(Recipe Down Below)

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My Pepper Butter

Before Left, and Buttered, Right!

With Tabasco

(Recipe Down Below)

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If You Would Like To Check Out My Brunswick Stew:

Click Here For: Brunswick Stew and Barbeque

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Southern Fried Recipes Start Right Here

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Southern Wild Rice with Pecans and Dried Cherries

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Ingredients:

1 1/2 Cups Wild Rice

2 Cups Water

2 1/4 Cups Vegetable Broth

1 T. Margarine or Butter

3/4 – 1 Cup Toasted Pecans

4 Garlic Cloves, Crushed

1 1/4 Cup Dried Cherries

3 T. Spicy Chili Onion Crisp

Table Salt and Pepper to Taste (This is the South after all, nothing fancy here.)

And, as much Fresh Parsley as you want.

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Gathering All My Utensils and Ingredients

You First Want To Rinse The Wild Rice Thoroughly, Then Allow To Drain

Place The Rice Into A Wok, or Large Sauce Pan, Add the Water, Vegetable Broth, and Butter.

Bring to a Boil over a Medium-High Heat.

When It Comes To A Boil, Turn Heat Down To Simmer

Cover, and Allow To Simmer for about 20-25 Minutes.

When the rice has absorbed all the water, keep it on a very low heat.

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Time To Crush The Garlic Cloves

Now, Add Them To The Rice

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The Pecans

Place the Pecans into a Skillet, and Toast them on a Medium Heat until a bit Browned, but not Burned.

The Pecans and the Rice

Time To Add Some Table Salt and Pepper to the Rice

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I Toasted The Pecans in my Cast Iron Skillet, Now I am Adding the Rice Overtop

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Time To Add The Dried Cherries, As Many As You Like

Now For The Spicy Chili Onion Crisp

Add As Much As You Like Per Your Personal Tastes

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Now It’s Time To Add The Fresh Parsley

And the Pepper Sauce (Hot Sauce)

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Beautiful Corn

I didn’t want anything fancy here. Just some delicious Corn on the Cob as a nice addition to this meal.

Just boil some water and add the corn. Cook on a medium-high heat until the cob is a bit tender. You can follow package instructions.

When Done, Remove From the Water, Pat Dry, Add Corn Holders and some Butter!

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Chicken Gizzard Po’Girls

In the south we do so love the Chicken Gizzards. You will even find them around the Salad Bars at some local restaurants. I had been craving my old Chicken Gizzards, that’s when I decided to make this sandwich. I really didn’t want to do any pickin’ or fryin’, so I visited a local restaurant that did all of that for me. I knew it was a good place to eat given the amount of African-Americans in the restaurant. They know Southern food!

My additions, are what goes into the Po’Girls.

Here We Go!

Ingredients:

You Will Need Some Sort of Hoagie Buns

Slaw, Raw or with the Fixin’s (Meaning, you can add Coleslaw plain, or with the dressing.)

Honey Dijon Dressing (Or any that you like to add over the top of the Po’Girl.)

Sliced Jalapeno Peppers

Chopped Pepper Salad

Fresh Chives, Snipped

Fresh Parsley, Over top

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Creating The Po’Girls With the Catfish on the Side

(The Catfish I also purchased at a local Southern restaurant here.)

Use a Bread Knife to Cut Out the Top of the Hoagie Buns

Now, Fill the Hoagie Buns with the Pepper Salad, and Raw Coleslaw

Then Add Your Chicken Gizzards, Chives, Jalapeno’s, and Dressing.

Top With Fresh Parsley

Look How Beautiful! And Delicious!

Git Ta Eatin!

DIG IN!

Julie Barefoot

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My Corn Pepper Muffins

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Ingredients:

Peppers!

I Used Jalapeno, Poblano, and Chilaca, use as Many as you Like

Making Corn Bread

Half of the ingredients that you see above are listed on the container of Corn Meal.

I am using that recipe to make my Cornbread, I’m just adding the additions that will make it my Corn Pepper Muffins.

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My Additions:

(The Peppers, Cleaned, Seeds Removed, and Cut into Short Strips)

Shallots, Chopped

1 Can of Mexicorn, Drained

Spices:

Tabasco Spicy Salt Blend

Onion Powder

Cajun’s Choice Blackened Seasoning

Cayenne Pepper

Chili Powder

Jalapeno Sea Salt

Freshly Ground Black Pepper

(The amounts really are up to you. I used about a 1/2 t. of each.)

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I Used Crisco To Grease My Large Muffin Tins

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Chopped All My Shallots Whether I Used All of Them or Not

(I will need them in the next recipe.)

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The Peppers

Slice each pepper, remove the seeds, rinse them out…

Like so…

Then you want to slice them into short strips.

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Making My Cornbread According to Package Directions.

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My Secret Ingredients:

Tabasco Spicy Salt, and Jalapeno Sea Salt

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Combining My Cornbread Ingredients:

The Dry Ingredients

The Wet Ingredients

Beating My Eggs

Adding Vegetable Oil…

Adding My Spices to the Cornbread Batter

Adding a Handful of my Shallots

Mix Together

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All My Beautiful Peppers

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Time For The Assembly

Turn Your Oven on 400F

I placed a few of my Peppers into the bottom of the large muffin tin.

I then added some of the Cornbread batter over them.

I then added more peppers over the top and pushed them down with my fingers to make sure they were covered with the batter. Although I wanted many of the peppers to be on the top.

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Into The Oven They Go!

These Actually Took Around 20 Minutes To Bake

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Fresh Out of the Oven and Cooling on the Racks

(You can insert a toothpick to make sure they are done. If the toothpick comes out clean, they are ready.)

I Love How They Look! It Is Exactly How I Envisioned!

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Out of the Tins and Cooling Further

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Add a Few Squirts of Tabasco 🙂

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Leftover Peppers for my Pepper Butter

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The Potatoes Here Are Some of What My Butter Will Go On

(I just need to bake them.)

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My Pepper Butter

Ingredients:

3, 8 oz. Unsalted Butter

My Leftover Peppers From the Recipe Above:

Jalapeno, Poblano, and Chilaca

5-6 Fresh Garlic Cloves

Chopped Shallots, About a Handful

Spices:

Tabasco Spicy Salt Blend, (About 30 Shakes)

Onion Powder

Cajun’s Choice Blackened Seasoning

Cayenne Pepper

Chili Powder

Jalapeno Sea Salt

(I used a teaspoon of all of the above spices.)

Fresh Cilantro, a Bunch

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My Unsalted Butter Had Been Softening For About 2 Hours

I Then Cut It Into Cubes and Placed It Into My Blender Here

I Used a Medium Setting on the Blender To Mix The Butter

I Then Added All of My Spices, And Blended More

My Peppers, Shallots, Garlic Cloves, and Cilantro

I Used Most of the Peppers you see Above, but not All. I did use all of the above Shallots.

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Adding My Garlic Cloves and Shallots

Blending Away, While Wiping Down the Sides with a Spatula

Time To Add The Green Stuff

(My Peppers and Cilantro)

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Looking so Good!

Decant Into A Bowl

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I Even Added Some Butter Into Jars To Freeze For Another Time

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I have to say that this is some of the best butter I have ever eaten! I kept spreading it onto mini toasts and I had to stop myself from eating it because after all, it is butter! I didn’t want a heart attack. 🙂 However, eaten in nice portions it is safe.