Hoe Cakes (Paula Deen’s Recipe)

Paula Deen’s Hoe Cake Recipe makes the most delicious hoe cakes you will ever taste!  My husband and I first had these hoe cakes when we visited Paula Deen’s Buffet in Tunica, MS years ago.  The cooks were constantly at the grill cooking up these yummy delights to keep up with all of the guests.  They are great hot off the griddle with soft butter and a little syrup as a side with your lunch or dinner.

Ingredients

1 cup self-rising flour

1 cup self-rising cornmeal

2 eggs

1 tablespoon granulated sugar

3/4 cup buttermilk

1/3 cup water

1/4 cup vegetable oil (or bacon grease)

Butter, (or oil) for frying and more for spreading

Directions

STEP 1

Mix all ingredients together (except for frying oil and butter for spreading).

STEP 2

Heat oil in a large cast iron skillet over medium heat. Drop mixture 3 tablespoons at a time into hot skillet. Brown until crisp; turn and brown on other side. Drain on paper towels. Serve with butter, for spreading. Leftover batter will keep in refrigerator for up to 2 days.

NUTRITION (PER SERVING): 123 calories, 10g fat

 

 

Sweet Tea Pie

Sweet Tea Pie

Ingredients

6 oz cream cheese, softened

2 cups unsalted butter, softened and divided

2 1/2 cups unbleached all-purpose flour, plus 2 tablespoons

2 cups sugar

8 large egg yolks

3/4 cup strong steeped orange pekoe tea, cooled

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 1/2 teaspoons cornmeal

1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

For the crust:

In a medium bowl, with an electric mixer, beat the cream cheese and 1 cup butter until well combined. Add 2 1/2 cup flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.

For the filling:

In a medium bowl, with an electric mixer, beat 1 cup butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the 2 tablespoons flour, cornmeal, and salt and mix well.

Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.

Italian Pasta Salad for Summer

Italian-Summer-Pasta-Salad-print

 

Ingredients

3 cups short pasta (uncooked, such as penne, rotini, or radiatore)

1 lb asparagus (tough ends removed, then cut into 1-inch pieces)

11/2 cups cherry tomatoes (cut in half)

1/4 cup pine nuts

2 stalks scallions (diced)

1/2 cup shredded parmesan cheese

1/2 cup Italian salad dressing (homemade or store bought)

Directions

Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 2 minutes before done, add the asparagus to boiling water and continue cooking. Drain the pasta and asparagus under cold water.

Transfer pasta and asparagus to a large bowl. Stir in the tomatoes, pine nuts, scallions, and Parmesan. Pour the dressing over the mixture and gently toss to combine.

Serve right away at room temperature or refrigerate for a few hours to meld the flavors. Serve with extra Parmesan, if desired.

Broccoli Cheese Soup

BroccoliCheeseSoup

 

Ingredients

1 tablespoon melted butter

½ medium chopped onions

¼ cup melted butter

¼ cup flour

2 cups half-and-half cream

2 cups chicken stock

½ lb fresh broccoli (about 1 cup)

1 cup chopped up carrots

¼ teaspoon nutmeg

8 ounces grated sharp cheddar cheese

Salt and pepper to taste

 

Directions

Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25

minutes until the broccoli and carrots are tender.

Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender.

Lobster Rolls

lobster-rolls

Ingredients

3- 1 ½ pound Lobsters

2 tsp Tarragon

2 stalks Celery diced

Juice of one Lemon, plus wedges for serving

½ cup Mayonnaise

6 New England style split top rolls

Salt and Pepper to taste

Salted Butter softened

1 Tbsp Fresh Chives chopped

Directions

Fill a large bowl with ice and water.  Steam the Lobsters until bright pink.  Immediately put the lobsters into the ice water to shock.  Remove the tail and claw meat, chop up.

Mix the chopped lobster and all ingredients except chives, mayonnaise and the butter in a bowl.  Fold in the mayonnaise until combined.

Brush the rolls with the softened butter and toast until brown.  Fill each roll with lobster mixture and top with the chives.  Serve with the lemon wedges.

Creamy Potato Salad with Bacon

Creamy Potato Salad with Bacon

 

Ingredients

3 pounds small red new potatoes (about 24)

kosher salt and black pepper

8 slices bacon

1/2 cup mayonnaise

1/4 cup sour cream

3 tablespoons white wine vinegar

4 stalks celery, thinly sliced

1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh tarragon

Directions

Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.

In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.

Kentucky Hot Browns Recipes

Kentucky Hot Brown

The History of Kentucky Hot Browns  In the 1920s, dinner dances at Louisville’s Brown Hotel drew more than 1,000 guests. During band breaks, hungry revelers refueled on chef Fred Schmidt’s late-night eats. His signature? The Kentucky Hot Brown, a pillowy cushion of toasted bread topped with sliced turkey and an avalanche of Mornay sauce—all broiled until golden brown. Crisp bacon strips and tomato added the final flourish.

Hot Brown Variations Because of the popularity of Kentucky Hot Browns, numerous variations of this Southern dish have been made. Including more Southern classics like cheese grits, cornbread, and biscuits, these are all must-try hot brown recipes.

Cheese Sauce used in some of the recipes listed

Cheese Sauce 

Ingredients

1/2 cup butter or margarine

1/3 cup all-purpose flour

3 1/2 cups milk

1/2 cup shredded Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Melt butter in a 3-quart saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in cheese, salt, and pepper. Remove from heat.

 Kentucky Hot Brown Tart 

hot-brown-tart-sl-x

 

Ingredients

1 (14.1-oz.) package refrigerated piecrusts

1 1/2 cups chopped cooked turkey

2 cups (8 oz.) shredded white Cheddar cheese

1/4 cup finely chopped fresh chives

6 bacon slices, cooked and crumbled

1 1/2 cups half-and-half

4 large eggs

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 plum tomatoes cut into 1/4-inch-thick slices

1/2 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.   Layer turkey and next 3 ingredients in tart shell on baking sheet.  Whisk together half-and-half and next 3 ingredients; pour over turkey.  Bake at 350° for 30 to 40 minutes or until set.  Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange over top of tart, and sprinkle with Parmesan cheese. Bake 10 to 15 minutes or until cheese is melted. Cool on baking sheet on wire rack 15 minutes.

Hot Browns with Fried Cheese Grits

kentucky-hot-browns-mBakedGCGrits2

 

Ingredients

1 cup regular grits

4 slices thick bread

1 cup (4 ounces) extra-sharp Cheddar cheese

4 tablespoons vegetable oil, divided

2 large sweet onions

1 tablespoon sugar

1 pound roasted turkey slices

8 slices cooked bacon

Cheese Sauce – see recipe above

1 cup shredded Parmesan cheese

1 sliced tomato

Directions

Prepare 1 cup regular grits according to package directions. Stir in 1 cup (4 ounces) shredded extra-sharp Cheddar cheese until melted. Pour hot cooked grits into a greased 9-inch square pan. Cover and chill 8 hours or until firm. Invert onto a cutting board, and cut into 4 squares. Cut each square into 4 triangles. Fry grits, in batches, in 2 tablespoons hot vegetable oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Remove from pan, and set aside. Cook 2 large diced sweet onions and 1 tablespoon sugar in 2 tablespoons hot oil in skillet over medium-high heat, stirring constantly, 20 minutes or until deep golden brown. In a lightly greased individual baking dish; layer bread and top with turkey, sautèed onion, and Cheese Sauce. Repeat with remaining turkey, onion, and Cheese Sauce.

Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately.

Kentucky Hot Brown Cornbread Skillet

Ingredients

1 (6-oz.) package Cornbread Mix

1/2 cup canned French fried onions

1/2 cup milk

1 large egg, lightly beaten

1/4 cup butter

3 tablespoons all-purpose flour

2 cups milk

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon (Cayenne) Red Pepper

1/4 teaspoon freshly ground Black Peppercorns

1 1/2 cups freshly grated Parmesan cheese, divided

2 cups chopped cooked turkey

1 cup Real Bacon Pieces, divided

1 large tomato, sliced

Chopped fresh parsley (optional)

Freshly grated Parmesan cheese (optional)

Directions

Generously grease a 10-inch cast-iron skillet; heat in a 425° oven 5 minutes.  Stir together cornbread mix and next 3 ingredients, and spoon evenly into hot skillet.

Bake at 425° for 8 to 10 minutes or just until light golden brown and set.

Melt butter in a medium saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk, and cook, whisking constantly, 3 to 5 minutes or until mixture is smooth and thickened. Stir in Worcestershire sauce, next 3 ingredients, and 1/2 cup grated Parmesan cheese until blended. Remove from heat, and keep warm.  Spoon turkey evenly over cooked cornbread mixture.  Top with warm Parmesan sauce. Sprinkle with remaining 1 cup Parmesan cheese and 1/2 cup bacon pieces.

Bake at 425° for 8 to 12 minutes or until bubbly and lightly browned. Top with tomato slices and remaining 1/2 cup bacon pieces. Sprinkle with parsley and Parmesan cheese, if desired. Serve immediately.

Biscuits Hot Brown 

Biscuit Hot Brown

 

Ingredients

4 large frozen biscuits

1 pound roasted turkey slices

Cheese Sauce see recipe above

1 cup shredded Parmesan cheese

8 bacon slices, cooked

2 large tomatoes, sliced and halved

Directions

Bake 4 large frozen biscuits according to package directions. Split biscuits in half, and toast.

Arrange 2 halves of biscuits in each of 4 lightly greased individual baking dishes. Top biscuits evenly with turkey. Pour hot Cheese Sauce evenly over turkey, and sprinkle with Parmesan cheese.

Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately

Tomato Soup

tomato soup

Ingredients

1 medium white or yellow onion

6 tablespoons (3/4 stick) butter

Two 14.5-ounce cans diced tomatoes

One 46-ounce bottle or can tomato juice

3 to 6 tablespoons sugar

1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes

Freshly ground black pepper

1 cup sherry, optional

1 1/2 cups heavy cream

1/4 cup chopped fresh basil

1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine. Add the tomato juice. Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (add 6 tablespoons of sugar.) Next, add 1 or 2 tablespoons chicken base to the pot. Add lots of freshly ground black pepper. Stir to combine; heat almost to a boil. Then turn off the heat. Stir in the cream. Add the basil and parsley and stir. Serve the soup warm!

Berry Salad with Roasted Walnuts, Goat Cheese, and Orange Vinaigrette

 Berry Salad with goat cheese

Ingredients

6 cups mixed baby greens and spinach

6 ounces blueberries

1 pint strawberries, sliced

½ cup chopped walnuts

4 oz. goat cheese, crumbled

For the vinaigrette 

4 Tablespoons white wine vinaigrette

2 Tablespoons olive oil

2 Tablespoons sugar

Juice of one orange

Directions

Preheat the oven to 350 degrees. Place walnuts on an aluminum pan. Bake in the preheated oven about 10 minutes, tossing halfway through. Remove and allow to cool.

Toss greens, sliced strawberries, blueberries, walnuts, and goat cheese in a large bowl.

In a mason jar, combine all the vinaigrette ingredients and shake them up until well combined. Store in the fridge until ready to serve or pour directly over the salad. Give it a good shake before pouring.