southern

you will love this southern potato salad.

September 14, 2021 by Becky Spoon

Just looking at this picture you can see all the deliciousness that is in the Southern Potato Salad. Just because that potato salad is a side dish doesn’t mean it can’t be the star of your meal or the best side dish ever. When I was growing up there was never a family reunion, picnic or BBQ that we didn’t have potato salad.

Mom made delicious potato salad. It was basic and I’ve just worked on this recipe forever, tweaking it along the way. For example, I add a little Old Bay. Unlike the jar of pimento that is traditional in Potato Salad, I made this recipe with the addition of red bell pepper and green bell pepper.

Are you familiar with Old Bay? It is so versatile and can be used in so many different Southern recipes. https://amzn.to/3AcFnql

Here’s some tips to making this potato salad:

As soon as you’re able to handle the potatoes, peel the potatoes. If you leave skin on, that’s ok.
Add the potatoes to a bowl, chop into medium size chunks and douse with a good amount of apple cider vinegar or red wine vinegar and salt and pepper. Toss a little and let them sit for about 30 minutes to absorb the vinegar. You don’t want enough for the vinegar to stand in the bowl, just enough that will be absorbed.

you will love this southern potato salad.

I served this with my pulled pork sandwich the other day. It’s the absolute best side dish for bbq!

here’s the recipe for the pulled pork sandwich ! love these! best texas pulled pork sandwich.

Southern Potato salad

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Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

7-8 whole Youkan Gold Potatoes
2 tbsp red wine vinegar or apple cider vinegar
4 hard boiled eggs, diced
1/4-1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1-2 celery stalks, thinly sliced
2-3 tbsp dill relish (depends on your preference)
1 tsp sweet relish
1 tsp fresh dill, chopped or a pinch of dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Old Bay (optional)
pinch of cayenne (optional)
pinch of smoked paprika
1/2 tsp yellow mustard
quality mayonnaise like Hellman's or Dukes
salt and pepper to taste

Instructions

Add the potatoes whole, skin on to a pot of salted water. Cook until fork tender. When done, drain and place the potatoes in a large bowl that you can easily mix your ingredients. When the potatoes are cool enough to handle, yet still warm, remove the skin. If you leave some of the skin on that's fine.
Dice your eggs and add to your potatoes that you have allowed to sit with the vinegar and a little salt and pepper. Add your onions, bell peppers, celery and your dill and sweet relish. Add your seasonings, your mustard, and start with a little mayonnaise at a time until you reach the creaminess you desire. Check for salt and pepper.
Place your potato salad in a serving dish and sprinkle with a little smoked paprika. Chill until ready to serve.

Keyword easy side dish, picnic, potato salad, potatoes, salad, side dish, southern, southern potato salad, youkon gold potatoes

love this crispy fried okra.

August 7, 2021 by Becky Spoon

Stuffed peppers, Field Peas with Tomatoes and Feta, Fried Okra, Creamed New Potatoes and Jalapeno Cornbread

This is a little different breading than you would normally have on Southern fried okra as it does not contain cornmeal. The breading is rice flour and cornstarch with a little cajun seasoning! This is a really light batter and stays on the okra because you dredge it in a little egg first, then into the flour/cornstarch mixture!

This was fresh okra from a friends garden (thank you). Instead of the small rounds we are used to I just halved each piece of okra down the middle. I like it that way!

I fried the okra in peanut oil. Another need to know, this recipe does not result in slimy okra!

love this crispy fried okra.

I buy Bob’s Red Mill rice flour because I can easily find it. Here’s a link if your are not familiar with it. https://amzn.to/3rXHtag.

I have made this same recipe with all purpose flour and it works as well. Rice flour is gluten free if you’re looking for that, and it is used in Japanese food for that light and crispy tempura batters they make.

Here is another recipe for fried okra that I also make: Super Southern Fried Okra with Creamy Buttermilk Dip.

And, this Gumbo with Okra is delicious! Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top.

here’s the recipe!

This is a perfect side dish or it can be the perfect appetizer. I served it alongside stuffed peppers! Delicious! Hope you try the recipe! I’m buying okra my next trip to the grocery store so I can make this again.

love this fried okra!

Print Recipe Pin Recipe

Course Appetizer, easy side dish, Side Dish

Cuisine American, Southern

Servings 4 servings

Ingredients

1 lb fresh okra, sliced down the long side in half
2 eggs
1 cup cornstarch
1 cup rice flour
1 tbsp creole seasoning
peanut oil

Instructions

Add beaten eggs to a large bowl with a pinch of salt.
Place the cut okra into the bowl and toss to completely cover. Allow to sit for a couple of minutes.
In a separate container, large enough to toss the okra, add the dry ingredients and combine and combine. Add the okra a few at a time and toss in the dry ingredients until completely coated. Place on a sheet pan and continue to coat until all is coated.
Meanwhile, add enough oil to a skillet, about an inch and heat to about 350 degrees. Cook the okra in batches to make sure you aren't crowding the pan. When the okra is crisp and golden brown remove and drain on a wire rack. Repeat until all okra has been cooked.
Serve immediately.

Keyword fried okra, okra, southern, summer okra

Super Southern Fried Okra with Creamy Buttermilk Dip

July 5, 2019 by Becky Spoon

Do ya’ll like Fried Okra? Yes I said ya’ll! I guess posting this Southern recipe really brings out the “South” in me! LOL! I saw this recipe in one of Emeril’s cookbooks and I’ve made it many times!

I love the foods of the South I grew up eating. I love this okra! It’s crispy and the buttermilk dressing is so yummy and it can be used for so many other fried things or even for a crudité platter! Salad Dressing? Yes, it’d be great! Oh, and it’d be a great dip for potato chips!

I like to just spit the okra down the middle for presentation purposes, but I think most are more familiar with the sliced in about a 1/2 inch thick round. So, either way works, whatever is your particular preference.

I have a few different ways I fry okra. For one, you can just toss in some seasoned flour and fry. Another way I cook fried okra is to have a batter station set up with flour, beaten eggs, then seasoned cornmeal. I coat each piece in flour, then the beaten eggs and then seasoned cornmeal. It’s really good, very similar to this, but this recipe has fewer steps and is really easy.

Super Southern Fried Okra with Creamy Buttermilk Dip

Before I start the recipe let’s talk ingredients, specifically the buttermilk. I have made this buttermilk dressing with a low-fat readily available brand, but it just seemed so thin, resulting in a watery consistency. I want thicker buttermilk for this dip. I mean, it’s a dip! You don’t want a thin coating from a watery dip, you want a dollop of dip!

With all that said, use whole buttermilk, not low-fat. I only use whole milk even if it’s not buttermilk. It’s like using the real thing, like butter. The real thing is healthier in the long run because it is more natural, it doesn’t have a lot of “stuff” to change its character. My philosophy is always “everything in moderation”. And, honestly, how can the “real” stuff as it is intended to be, be bad for you? I don’t want to lead you wrong so here’s a link that will give you certain health benefits of both. https://healthyeating.sfgate.com/whole-vs-lowfat-buttermilk-1947.html.

I just love Fried Okra. I guess I just love okra! I love okra as in Okra and Tomatoes. I love okra fried with potatoes and onions. Oh, and in Gumbo. Absolutely one of my favorite uses for okra! So, the other day my have to have meat hubby was gone so I made Macaroni and tomatoes from my garden and I made this along with it. Here’s that link because you need that recipe too! https://the2spoons.com/macaroni-with-fresh-tomatoes/.

Super Southern Fried Okra with Creamy Buttermilk Dip

Here’s the super easy recipe! Hope you try this!

Southern Fried Okra

Print Recipe

Course Appetizer, Side Dish

Cuisine American

Servings 4 servngs

Ingredients

For the Okra

vegetable oil for frying
1 cup buttermilk
1 egg
2 tbsp Louisiana hot sauce or your favorite
1 cup all purpose flour
1 cup yellow cornmeal
2 tsp. cayenne pepper (omit if you don't like the heat or reduce the amount)
2 tsp garlic powder or granulated garlic
1 tbsp salt plus more for seasoning
1 tsp black pepper
2 lbs okra, either sliced into 1/2 inch thick rounds or sliced down the middle like I did)

For the Buttermilk Dip

3/4 cup buttermilk, not low fat
1/2 cup mayonaise
1/4 cup sour cream
1/2 tsp cayenne pepper (optional)
1 tsp minced garlic
1 tbsp green onion tops
salt to taste

Instructions

For the Okra

Heat the oil in a deep-fryer to 360°F or in a heavy iron dutch oven, or similar.
In a small bowl, whisk the buttermilk, egg, and hot sauce to combine. In a second bowl, combine the flour, cornmeal, cayenne, granulated garlic, the 1 tablespoon salt, and the black pepper.
Working in batches, dredge the okra first in the buttermilk mixture, allowing any excess to drip off, then in the flour mixture. Shake to remove any extra breading. Repeat until all of the okra is breaded.
Fry the okra, in batches, in the hot oil, turning it as necessary, until lightly golden, about 5 minutes. Transfer the fried okra to paper towels to drain, and season lightly with salt. Repeat with the remaining okra.
Serve the okra hot, with the Creamy Buttermilk Dip on the side for dipping.

For the Buttermilk Dip

Combine the buttermilk, mayonnaise, sour cream, cayenne, garlic, and chives in a small bowl, and stir to mix well. Add salt to taste. Serve immediately, or cover and refrigerate until ready to serve (up to 1 day in advance).

Keyword appetizer, easy side dish, fried okra, okra, side dish, southern food, southern fried okra

Southern Fried Okra
Macaroni and Tomatoes

Effortless Southern Creamed Corn Recipe

March 21, 2019 by Becky Spoon

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I love this Southern Creamed Corn. Granny and Granny Teakell made this creamed corn. Fresh corn cut off the cob cooked in a little bacon drippings, heavy cream, and a little sugar? Oh, my gosh! So good! It is creamy and a little sweet, still with texture from the corn kernels.

I made this Sunday with my Oven Fried Chicken and a few other Southern dishes. Allen loved it. And the great thing is I had a little left that I’ll add to Jalapeño Cornbread. Or what about Creamed Corn Fritters? Delish. I don’t have a link for them on my site YET, but I will. Here’s a link from Deep South for Cream Corn Fritters that sounds yummy: https://www.deepsouthdish.com/2011/08/corn-fritters.html

Effortless Southern Creamed Corn Recipe

This recipe is perfect with my Oven Fried Chicken:

Southern Creamed Corn

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish, Vegetable

Cuisine American

Ingredients

2 tbsp bacon drippings
1 cup heavy cream
1 tsp cornstarch
6 ears of fresh corn, shucked, stripped and scraped You could substitute a 32 ounce bag frozen
1 tsp granulated sugar
salt and pepper to taste
2-3 tbsp butter

Instructions

Melt the bacon drippings in a stainless or cast iron skillet on slightly over medium heat. Combine in a bowl the cream, whisk in the cornstarch, then add the corn, sugar and stir together. Pour into the hot bacon drippings and cook for about 20 minutes, or until reduced and thickened, stirring frequently and mashing the corn. Season with salt and pepper to taste and combine. Stir in 2 to 3 tablespoons of butter to finish.

Keyword Southern Creamed Corn

Best Texas Chicken Fried Steak Fingers

January 2, 2019 by Becky Spoon

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If you grew up in Texas, sometimes you just have to have Texas Chicken Fried Steak! In this case, I made Chicken Fried Steak fingers. Yum! Love them! Dipped in cream gravy, they are Texas Southern Food at it’s best!

If you’re going all out to make this classic Texas dish you need some good french fries! Hand cut, not the frozen kind.

I don’t make Chicken Fried Steak that often , maybe a couple of times a year, but sometimes when you want Southern comfort food, like on New Years with the blackeyed peas and cabbage, you want a main course that just speaks Southern and Chicken Fried Steak does just that!

Texas Chicken Fried Steak Fingers

In Grady Spears cookbook “Texas Cowboy Kitchen” says the Chicken Fried Steak was born on the cattle-driving trail, known as poor folks’ food. The Longhorn was a tough beef so the chuck wagon “coosie” pounded it until tender with whatever tools he could find. Then he dredged it in flour and fried it up in a Dutch oven and the gravy spread the meal even further which was important during the Depression. Here’s the link for Grady’s cookbook for more Texas recipes! https://amzn.to/39wlEnB

When I was growing up Chicken Fried Steak was a staple in our house and there were 7 in our family. My Mom would buy round steak and she would pound it out with the side of a saucer…..beating over and over until tender!

So, you want to cook a very Southern meal, add some Chicken Fried Steak. Everyone always loves it! Pass the Cream Gravy and Homemade Biscuits!

Another southern favorite is my Southern Fried Chicken on the blog. Here’s the link for that recipe which is delicious:https://the2spoons.com/essential-southern-fried-chicken/.

Don’t forget Homemade Biscuits! Here’s the link for those: https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/

Best Texas Chicken Fried Steak Fingers

Here’s the recipe! Enjoy!

Chicken Fried Steak Fingers with Cream Gravy

Print Recipe

Prep Time 10

Total Time 30

Course dinner, Lunch, Main Course

Cuisine American

Servings 2 Servings

Ingredients

For the Gravy

2 tbsp Canola oil or similar
2 heaping tbsp flour
salt and pepper to taste
3 cups whole milk, more if you want a thinner gravy

For the Chicken Fried Steak Fingers

1 lb cube steak or tenderized round steak, cut into one inch strips Cube steak is traditional
2 cups All purpose flour
1/2 tsp salt
1/4 tsp cayenne
1/8 tsp garlic powder
1/4 tsp onion powder
2 eggs, beaten
splash of water plus a pinch of flour
vegetable oil for frying

Instructions

Place the flour in a container. Add the seasonings and whisk. Add your eggs, a splash of water and a big pinch of flour in another pan and whisk until the egg and flour are combined completely.
Cut your cube steak or tenderized round steak into 1 inch strips Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same.
Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry.
Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan or on paper towel. Continue until all have been cooked reserving some of the oil and crumbles in the bottom for cream gravy.

For the Gravy

In a separate skillet add the 2 tablespoons oil and heat to medium , not smoking. Add the flour. Allow the flour to cook a minute or two, stirring constantly. Add the milk a little at a time, whisking to prevent the flour Salt and pepper to taste. I don't like a too thick gravy, so just add milk as you go to reach your desired consistency.

Keyword chicken fried steak, chicken fried steak fingers, southern food, steak, steak fingers, Texas, Texas Chicken Fried Steak

Giblet Gravy

November 19, 2018 by Becky Spoon

Giblet Gravy is another of those recipes that is a family tradition. Most of us in Texas not only put giblets in the gravy buy we add sliced boiled eggs. Of course you can leave these two things out and have a delicious gravy, just omit the part about cooking the giblets and the final adding the hard boiled eggs!! You will love it and you have to have gravy for the dressing, mashed potatoes, turkey?

This recipe is based on 6-8 servings but it is easily doubled. The prep time is after you have your giblets cooked, so I'll add the instructions on cooking your giblets and boiled eggs first.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Side Dish

Cuisine American

Ingredients

For the Giblets

1 package giblets (hearts and gizzards) plus the neck and heart and gizzard from your turkey
1 stalk celery
1/2 onion, quartered
1 carrot
6-8 cups water
1-2 cubes bullion (I like Knorr)
1 bay leaf

Hard boiled gs

4 eggs
water to cover

For the Gravy

Giblets that have been sliced, with the cartlidged removed
4-6 cups chicken stock left from the giblets or store bought is fine
1/4 cup pan drippings or vegetable oil
4 1/2 tbsp all purpose flour
2 tbsp dressing
4 eggs cooled and sliced

Instructions

For the Giblets

Add the giblets to a stock pan and add 6-8 cups water. Add a stalk of celery, the onions, carrot, the bullion cubes and bay leaf. An alternative to the bullion cubes would be to cook the giblets in stock, but if you are like me I always seems to run out of stock for my gravy and dressing, so I like to make this additional stock that you can strain and use in your gravy.
Bring to a boil, reduce to simmer to medium heat and cook until the giblets are tender. An Alternative is to do this in your Instant Pot and set it for 30 minutes.
Once your giblets are tender, strain the broth and pick out your cooked giblets from the vegetables, discarding your vegetables. Slice the gizzards removing the cartridge part...just keep the meat part, shred the meat off the neck, slice the heart and set aside. Save the broth to be used in making your gravy.

Boiled eggs

I know we can all boil eggs, but I'll go ahead and give you the instructions of how I do them. Place the eggs in a pan and cover with water. Bring to a boil and reduce the heat just a little. Once they start to boil, start timing 10 minutes. Remove from the heat at this time and submerge in ice water to stop the cooking and to insure you have a lovely yellow yolk. Tap the ends on the counter and roll your egg for easy pealing. An alternative given to me by a friend is to put your eggs in an Instant Pot with one cup water and set the timer for 4 minutes. When the timer goes off...release the steam and remove to the ice water....follow above instructons from here.

For the Gravy

Add the 1/4 cup pan drippinngs from your turkey or vegetable oil to a pan and heat to medium heat. Add the flour, using a whisk stir and cook for about a minute. Still whisking, add your stock, bring back to a boil, then reduce the heat and cook until thickened. Be careful as the gravy will easily boil over, so reduce the heat as soon as it starts to boil. (At this point your gravy is ready to serve if you do not want to add the giblets and eggs)
Go ahead and add your giblets and keep the gravy warm until ready to serve. When ready to serve add your dressing and lightly stir to combine, then add your boiled eggs, just stir to combine.