I love love love fresh fried corn. It is worth every bit of the time spent shucking, silking, cutting, scraping, and cooking. I also love that frozen corn you get in the butter sauce, too. But sometimes I don’t have time to make creamed corn from scratch and buying that pre made stuff costs a fortune if you are feeding a crowd, that is when this recipe comes in. This is the perfect happy middle between the two. Super easy because you begin with frozen corn and it tastes like what those corn-in-butter-sauce people were trying to model theirs after. Oh have mercy, this stuff is so good!

I’ll bring you that recipe in a minute but while I’m here, HAPPY MONDAY Everyone! I had such a great weekend. I got to spend time with my family, which I always enjoy, but I also got to spend time with the Southern Plate Family in person, which is a special treat for me!

I had a speaking engagement at the Huntsville Public Library and I don’t know how many people were there but the room was full. I spoke for a bit on attitude, gratefulness, and other things on my heart, and then answered questions from family members before signing books. The talk started at 3:00 and was supposed to end at 5:00. Well, at 5:15 a person from the library came and told me the library had closed at 5:00 and asked if I could wrap it up within fifteen minutes.  She was a very nice lady and I know the folks who worked there wanted to get home to their families but as I looked up at the line still waiting I knew there was no way I could just sign books and not talk to people in order to be done in 15 minutes! So instead we all moved outside and let the good library folks close up and go home while we continued visiting and I finished signing books and meeting folks.

I met some of the most wonderful people!

I ended up leaving around 7:00 pm and it sure was a wonderful way to spend a Saturday afternoon. Thank you to everyone who came out and sat through my ramblings but I want to especially thank you for letting me have the honor of meeting you, hugging you, and connecting a face with so many names I have come to know so well. I’m not doing many engagements right now because Mama duties are so important and working on my website and next book take so much time as it is, so this was a treat I really treasured.

We have more in common than just food, my red shoes are on the right!

AND GUESS WHAT? Last week I mentioned my plans to adopt more nursing homes this year for Christmas and asked for help (click here to read that post). We ended up with 66 bottles of body wash being brought to this event! That is almost enough to adopt an entire nursing home right there! I’m so excited about this and feel confident that we’ll be able to adopt several nursing homes when the holidays roll around after such a great start. I’m hoping to find a local business (or two) in my area that will serve as a drop off point for anyone who wants to donate body wash to help and I’ll keep you posted on Facebook if I end up finding one. I don’t really have time to call around right now so if anyone reading this owns a business in North Alabama and would like to help please let me know in the comments on this post below.

Oh, I was supposed to be bringing you a recipe today, wasn’t I? Y’all know how I am. I have a tendency to go around the block to get to the mailbox, but if you’ll just stick with me, eventually I’ll bring you back home again.

Let’s make some reallllly good corn!

You’ll need: Frozen whole kernel corn (can use can if you like, I just prefer frozen), Heavy Whipping cream, butter, salt, and pepper.

I also like to have just a weeee but of sugar, one tablespoon will do.

Melt your stick of butter in a large skillet.

Look, I’m using real butter! Some of you will get excited over that. Most of you will also understand that you’ll probably see margarine next go around because it is so hard to bring myself to pay two or three dollars more! ~giggles~ I know some folks feel a very strong conviction to only use real butter but I also fully understand that many people just don’t have the money to be able to choose butter over margarine.

I talked about this Saturday at the book signing. When it comes to a family, what is the one area of our budget that we can get any wiggle room out of? The grocery money. You can’t tell your mortgage company “I’m gonna pay you $50 less this month because my kids have outgrown their shoes” or tell your car lender “I really need to short you $20 because I had to buy antibiotics for my baby’s ear infection”. So we have become masters at wiggling around the grocery list to squeeze money out here and there whenever we need it. And that is why I usually use margarine instead It’s just important to remember that sometimes it is a privilege to be able to follow our convictions. I always try to keep in mind that others may not have the same privilege of following theirs and I never look down on anyone for doing the best they can for their family…

Except for my friend, Jyl. I always look down on her. But that is because Jyl is a good twelve inches shorter than me. 

Add in your frozen corn.

Now I know I told you to melt your stick of butter but I have not got the patience for it so I just let it sit there until I get tired of waiting and then toss my frozen corn on top of it.

Stir that up and let it cook for a few minutes until the corn gets thawed a bit.

Pour in your cream.

Oh my goodness gracious alive, this stuff is heavenly.

Do you ever add whipping cream to your coffee? Pure dairy/java heaven. 

I like to add in just a tablespoon of sugar to really bring out the sweetness of the corn and cream. 

Season with salt and pepper according to your taste.

I like a good bit of salt but you may not.

Give that a good stir and continue cooking until the corn is cooked through and the mixture is thick. 

This is a blue pyrex bowl in a pattern called “Amish Butterprint”. It is one of the patterns my grandmother had when I was little. The handles on this bowl are what let you know it is from the “Cinderella” line of pyrex. Each handle is actually a different size and if you look closely you’ll see that the sides are raised slightly, making the handles serve double duty as spouts when pouring anything out of the bowl. Why don’t folks make clever things like that nowadays?

Do you have a favorite bowl, pattern, or dish?

I’d love to hear about it in the comments section below!

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Here are some other great corn recipes that my family enjoys:

• How to make fresh fried corn from start to finish (shucking, silking, cooking, freezing)       
• Basil Corn – and Your life through rainbow colored glasses 

Oh! If you’d like my FAVORITE recipe for Chicken Fingers, check this one out!

• Chicken Planks (Kinda like Chicken Fingers, only better!)      

“The grass is not, in fact, always greener on the other side of the fence.

No, not at all. Fences have nothing to do with it.

The grass is greenest where it is watered.

When crossing over fences, carry water with you and tend the grass wherever you may be.”

– Robert Fulghum

Submitted by Jenny (Thanks so much for all of the great quotes you give me Jenny!). If you’d like to add to our collection of positive and uplifting quotes, please click here to visit the Give A Penny Page. If you have a quote that has inspired you, it can inspire others, too!

Today I’m bringing you what is, in my mind, the perfect summer salad for a picnic or barbecue. It’s cool, refreshing, has a blend of great flavors that work together perfectly, and is a cinch to make. Don’t you just love recipes like that? I sure do!

But y’all know it is a rare thing for me to just go headlong right into a recipe. I like to take ya on a few trips around the block first and then we get down to the cooking biz.

Today’s post is no different.

Us. Without Kids. Away from home. First time in 13 years!

Recently, Ricky and I went away for a weekend together. Without kids. Away from home. For two whole nights! We have been married thirteen years next month and this is the first time we’ve been able to do something like that. We went to the WinShape retreat center in Rome, Georgia, on the campus of Berry College. This is a beautiful place staffed by truly wonderful people – no surprise then that it is owned by the Cathy family (the folks who own Chick Fil A). Our retreat was relaxing and wonderful but I may get around to going into that more in a future post. My purpose here is to tell you about a woman I learned of there, that I had never heard of before, who literally changed the world.

Martha Berry was an amazing woman, born to wealth in the old South. One Sunday, while reading her bible in a little log cabin on her parent’s property, she noticed some children looking in her window. She invited them in and said that they should be in school or Sunday School and they replied that there wasn’t one. So, she spent the afternoon telling them bible stories and before sending them on their way. Before they left though, she told them that if they came back the following Sunday and brought their siblings, she’d tell them some more stories.

They returned with more children each Sunday thereafter and soon her little cabin was overflowing with families. Martha’s father gave her some land and they began meeting weekly in a whitewashed cabin built just for them. Martha saw the need for education for the poorer families and set out to make a difference. She started her school by offering free education to the children in exchange for them providing neccesary labor to advance the school. Boys studying carpentry built buildings and furniture, those studying agriculture provided labor to produce products to feed and bring an income into the school, etc. Martha used common sense and called on the community to help build up the community, eventually founding Berry College.

Berry College is still a thriving and beautiful campus today in Rome, Georgia. Benefactors have included United States Presidents, Henry Ford, Vanderbilts, and Carnegies. Martha’s story spans a great deal of time and is so inspiring that I could never do it justice in a single blog post, or even a single blog, but I wanted to introduce you to her and hope that you’ll take the time to get to know this woman who went on to dedicate her life entirely to these children and their families. You can read a fuller version of Martha Berry’s story by clicking here, and trust me, my version was highly condensed!

She dedicated her entire life to these children, never marrying or having children of her own, and there is simply no telling how the world has been affected by this single person and her acts of selfless dedication to others.

We’ve been very fortunate in the past few years to be able to travel a little bit as a family and learn about amazing people in our country’s history. I’ve realized the importance of educating our kids on people like this, historical figures who changed the course of the world with their own honor and integrity. Even though school touches on a few of them, I think today’s history books tend to focus far more on events and far less on character. Events fill our kids minds with dates and data, but character education equips them with the tools to navigate life – so leaving out these great examples has proven to be a terrible loss.

The other night Ricky and I were talking about reality television and it’s effects on our society. We flipped through channels and saw a beautiful and wealthy young woman with an entire show based around x-raying part of her body to prove to her fans that it was real. An entire thirty minutes of national network time devoted to that. I have also seen shows entitled “Real housewives” that follow well-to-do women as they shop, have gossip sessions, and pick public (and loud) fights with one another. I’m sure these are lovely ladies but what we see portrayed on television is such a far cry from the selfless, loving, women I know who sacrifice each day to look after their families, some of them even working outside the home to boot. Now those are REAL housewives.

I’m glad they didn’t have television in Martha Berry’s time. We would’ve been a whole other country entirely. Nah, come to think of it, I doubt that would have effected Miss Berry. She was too busy looking after the needs of others to worry about whether someone she’d never met had all real body parts. When our hearts are on things of substance, we don’t have time to covet silicone.

Today I just wanted to tell you about Martha and assure you that people like this still exist. In fact, I’d be willing to wager that you’re one of them. People of honor, integrity, and selflessness by far outnumber selfminded folks you can see on television every day. They just don’t get the air time. But you know, they really should. You really should.

While you may not have your fifteen minutes of fame for looking after your parents, sacrificing to raise your kids, giving to your neighbor even when things may be tight for your family, letting that stressed out mom go ahead of you in the grocery store line, or just holding the door for whatever stranger happens to be entering the building behind you, I want you to know that you are seen and you are appreciated and you are making the world a better place.

And we don’t need x-ray proof to show that your heart is big, and it is most certainly real.

So thank you for what you are doing to make this world better for all of us. Yes, you. Reading this. You are appreciated. Stop blinking because I see you looking at the computer and you know I’m speaking directly to you.

I’m certain that Miss Martha Berry herself would be proud to call you friend.

Now go find someone to give you a hug for me and then come back here and make this corn salad!

You’ll need: Bottle Italian Dressing (you only need a cup), 2 cans whole kernel corn, small onion, bell pepper, and two tomatoes.

Note: Size of tomato or onion doesn’t really matter here.

You can use fresh or frozen corn but you’ll need to cook it in water until tender first.

Drain your corn, chop all your veggies, and toss it all in a bowl with a cup of that Italian dressing.

Stir well.

Isn’t this a beautiful bowl? It is pyrex and called “Sunflower”.

Now cover that and refrigerate it for several hours before serving.

Enjoy!

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Summer Corn Salad

Ingredients

• 2-15 ounce cans whole kernel corn, drained*
• 2 medium tomatoes, diced
• 1 bell pepper, seeded and diced
• 1 small onion, diced
• 1 Cup Italian Dressing (I use regular but you can use Zesty Italian if you like)

Instructions

1. Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate several hours.
2. Can be made up to two days ahead of time. This is delicious and the perfect side for a barbecue!
3. *If you'd like to use fresh or frozen corn just cook it in water until tender and drain well.

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“Be the change you wish to see in the world.”

-Ghandi

Submitted by Traci Watson. Submit your quote by clicking here.

I dearly love getting to hear the stories and memories of your childhood. Knowing how much recipes are a part of our heritage, when you share one of your treasured recipes with me I take it to heart and consider it a great honor to receive such a gift. Today’s recipe is from Julie Hutson, and it is one she shares by way of her dear Grandmother. I know you’ll enjoy the story and recipe as much as I did.

From time to time I send out a call for submissions to email subscribers with details on where and how to submit their family recipes. I have a great collection now but as I share more of those I’ll send out another call in a few months so if you’d like to be a part of the Heritage Recipe collection on SouthernPlate.com, make sure you’re subscribed and be thinking over what you’d like to share!

Gratefully,

Christy

Julie as a baby with her Grandmother

Julie Says:

My Nanny, Janet Thomas Joyce, was my inspiration, my mentor, my prayer warrior and my cheerleader. When she passed away a little over a year ago, she left me a legacy of recipes, family photos and many notes and journals written by her throughout her 85 years. Her bible is dotted on most every page with her thoughts and notes – it is a special item that I will treasure forever.

Do you have one of those recipes that the minute you smell it or taste it, you are suddenly transported back to your childhood? This recipe does it for me! My Nanny kept these in the “Fridgidare” all the time. Once the pickle jar was almost empty, she started a new batch! This pickle is tart, sweet, crunchy, and just plain delish! I love to eat these with salty fried catfish or southern fried chicken. I even chop up the pickle slices to use in place of relish in potato, chicken or tuna salads. It is as much a staple in my kitchen as the mayonnaise and butter is!

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Candied Dill Pickles

Ingredients

• One large jar (46 ounces) whole dill pickles (I use Vlasic)
• 3 cups sugar
• ½ cup white vinegar
• heaping tablespoon of pickling spice
• cheesecloth, cut into a 3“ x 3” square

Instructions

1. Drain off pickles into a large bowl, reserving about a half cup of pickle juice (save for later). Slice whole pickles into slices - I prefer thicker slices to thin.
2. Cover pickle slices with sugar and stir. Pour reserved pickle juice and half cup of vinegar over pickles. Stir thoroughly. Allow pickles to sit at room temperature for several hours, stirring occasionally, until sugar is dissolved.
3. Place the heaping tablespoon of pickling spice into the center of the cheesecloth square. Tie up corners, or secure with a piece of string.
4. Drop pickling spice bundle into the pickle jar and return pickles and juices back into the jar as well. Secure lid and place in the refrigerator. Pickles need to “sit” for about four days, turning the jar upside down every so often to mix the juices.
5. After 4-5 days, pickles are ready to enjoy!

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Julie also blogs! To visit her food blog, Southern Cooking Light, click here!

Julie and her Nanny shortly before she passed away.

I found a smile today. Every time I tried to give it away, someone would give it right back to me!

Submitted by Donna. Click here to submit your quote.

If you use Facebook, please “like” this post by clicking the button above. Thanks so much!

This morning as I was walking through the den going on my daily dirty clothes scavenger hunt, someone said the name “Sally Mae” on tv and I stopped and looked up in surprise just as if they’d said “Christy Jordan”. I chuckled at myself as the memories flooded back of all the times I’ve answered to Sally Mae in my life.

I have no idea who Sally Mae is but during my childhood, I must have looked an awful lot like her. “Come on in here, Sally Mae” Mama would sing out as she opened the door when I ran in from playing to grab a quick cup of Kool Aid. Or she’d call out to me after running my bath at the end of a long day of playing “Get on in here and get in the tub, Sally Mae”. I never questioned it, even though in retrospect I realize my sister answered to it just as willingly as I did.

I got to thinking about that nickname as I read an email from Elaine Wong who mentioned how her Grandpa used to call her “Lanie girl”. There is something about a nickname that shows an acceptance, familiarity, and its sort of a way of saying “You and I are special”. It’s like in Little House On The Prairie (I think everyone should be required to watch the entire run of Little House On The Prairie before they are allowed to be an adult). Did you notice how Laura, who had been called Laura all of her life, suddenly became “Beth” to Almonzo and Almonzo suddenly became “Manley” to Laura? They wanted a special connection and way of talking ot each other that set them apart and so called each other by their middle names instead of first. Surely we all know what Laura’s Pa called her, do you rememeber it? Half Pint. She was his little tagalong, his best helper, and calling her what everyone else did just wouldn’t do.  She was his Half Pint.

I received my most prominent nickname shortly after I was born, the one my dad still calls me to this day (I don’t know if I’ve ever heard him call me Christy) and wrote about the story behind it in my book (page 171). It’s funny because every now and then I’ll be out and someone I don’t know will call me that, I instantly know where they got it from!

I have so many nicknames for my kids it isn’t even funny but they willingly answer to each and every one. My favorite nickname for myself to date though is Ma, Mom, or Mama, whichever one the two of them feel like calling me on any given day. I’ll never forget though, about two years ago, when Katy Rose asked “Mama, when you were born, how come Grandmama named you ‘mama’?”

I’d love to hear about your nicknames in the comments below and especially the stories behind them! While we work on that, let me show you how to make some awfully good baked beans. This is how my mother has always made hers and I can make a meal out of the beans alone! They get rave reviews at any barbecue and would be the perfect addition to your fourth of July menu. They’re also a breeze to throw together, always a plus in my book ~grins~.

You’ll need: ground beef (cooked and drained), 28 ounce can baked beans (any kind you want), 2-15 ounce cans Navy beans, onion, barbecue sauce, mustard, worcestershire sauce, bacon, and salt and pepper.

*Instead of the 28 ounce can of baked beans you can use 2-15 ounce cans.

Now I have my ground beef already cooked and in the freezer but if yours isn’t you wanna go ahead and cook that before this step.

Place beans (liquid and all) and ground beef in a large mixing bowl.

This is the largest of a set of vintage Pyrex bowls called “New Dot”. This one was hard to come by but it completed my set. The others are blue, red, and yellow. Just in case you wanted to know that…

A lot of folks have asked me about my salt and pepper shakers. They came from Cracker Barrel and I got them on Clearance

I could chat all day but I guess you came here for a recipe so I’ll get on with it…

(~whispers~ but the plate below is a Corelle pattern called “Memphis”)

Chop up your onion

Add to the bowl all of your other ingredients except for the bacon.

Stir it all together really well.

Spray a 9×13 pan with cooking spray

And pour your bean mixture into the dish.

Top with 3-4 strips of uncooked bacon.

Place this in the oven at 350 for 45-60 minutes.

During that time your husband, who has repeatedly stated that he does not like baked beans, will ask you “Man, what are you cooking? That smells good!”. When you tell him it is baked beans he will say “Oh….really?” and look at you in disbelief. This scenario will repeat itself ever ten minutes or so until the beans are done and then your husband, who has repeatedly stated that he does not like baked beans, will magically appear in the kitchen with a bowl and a spoon.

At least that is how it goes down at my house

Enjoy!

Now pull up a chair while this is cooking and chat with me about your nicknames in the comments below!

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Beefed Up Baked Beans

Ingredients

• 28 ounce can baked beans, undrained (or 2-15 ounce cans)
• 2-15 ounce cans navy beans, undrained (or bean of your choice)
• 1 pound ground beef, cooked and drained (can substitute cooked shredded pork bbq if you like)
• 1 small onion, chopped
• 1 cup Barbecue sauce
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Yellow Mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 to 4 slices uncooked bacon

Instructions

1. Spray 9x13 baking dish with nonstick cooking spray. Stir together all ingredients except for the bacon. Spoon into baking dish. Top with strips of bacon. Place in 350 degree oven for 45-60 minutes.
2. This is a very forgiving recipe so feel free to use what you have on hand and modify it to suit your family's tastes.

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Get rich quick … Count your blessings!

Submitted by Debbie Strum. Submit your quote or read hundreds of others by clicking here. Don’t worry if you have a good quote and you think it may have already been submitted, that just lets me know that it bears repeating.

]]> http://www.southernplate.com/2011/06/beefed-up-baked-beans.html/feed 221 http://www.southernplate.com/2011/06/grannys-chow-chow-from-joyce-bacon.html http://www.southernplate.com/2011/06/grannys-chow-chow-from-joyce-bacon.html#comments Mon, 20 Jun 2011 14:51:03 +0000 Christy Jordan http://www.southernplate.com/?p=15216 Pin itFrom time to time I send out a call for submissions to email subscribers so that they can share their heritage recipes and stories with us. I sent out one a few weeks back and got so many wonderful submissions! I can’t wait to share them all with you but plan on doing it bit by bit so we have time to enjoy each one. Today’s Guest Kitchen recipe and story is from Joyce Bacon and I know you’ll enjoy it as much as I have. Thank you so much Joyce and all who read this for being such a great part of the Southern Plate Family!

Gratefully,

Christy

My maternal grandmother (Granny) was born in Alabama, moved to Kentucky as a young bride, eventually ending up in Southern West Virginia where she raised her 8 children. My paternal grandmother died when I was only 2 so growing Granny was the only grandmother I had. I loved her dearly and loved to be around her. I liked to stay for days on end at her house. Grandpa was a preacher and I liked going to church with him (especially revivals) and liked hanging out with Granny in the kitchen. I liked her story about how chow-chow came to be.

She was born on a farm and always had a garden. No matter which coal town they moved to, Granny always had a little garden patch. At the end of the growing season as the weather began to turn cold, there were leftovers and stragglers on the vines and plants….usually a few green tomatoes, some under-developed peppers, so they all were gathered up and with the addition of some onions and cabbage, used to make Chow-Chow……nothing ever wasted! Some people called it “end of season relish”.

I would help her by crawling under the porch and pulling out the bushel baskets of jars, all dusty and covered with cobwebs. I would squirt them down with the garden hose before bringing them into the kitchen where they would be thoroughly scrubbed before being boiled and set upside down on clean towels to wait for the finished Chow-Chow. How I loved to eat the Chow-Chow with her delicious pinto beans and corn bread (all crunchy around the edges)

When I became an adult I learned that in some areas it is called piccalili. In the Pennsylvania Dutch areas near where I now live, chow chow is made with large “chunks” of vegetables including carrots, celery, and green beans. It’s okay but it’s not what I grew up with.

I still make Chow-Chow for my family and I use Granny’s old 2 gallon crock churn to salt it down overnight. When the Chow-Chow is finished, I use my paternal grandmother’s glass canning funnel to fill the jars. It always gives me a good feeling that I am continuing family traditions. Neither of my daughter’s have shown an  interest in making Chow-Chow but I still have hope for my granddaughters.

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Granny’s Chow-Chow

Ingredients

• 12 medium onions (4 cups)
• 1 medium head of cabbage (4 cups)
• 10 green tomatoes (4 cups)
• 12 green bell peppers
• 6 sweet red bell peppers
• ½ cup coarse salt
• 6 cups granulated sugar
• 2 T mustard seed
• 1 T celery seed
• 1 ½ tsp. turmeric
• 4 cups white vinegar
• 2 cups water

Instructions

1. Chop vegetables finely using food processor or grinder. Place chopped vegetables in porcelain or glass container; sprinkle with the salt; cover and let stand overnight.
2. Place vegetables in large colander and rinse very well under cold running water. (divide into smaller batches if necessary)
3. Drain thoroughly and place in large stockpot. Combine remaining ingredients and pour over chopped vegetables. Heat to boiling and then boil 4 minutes. Ladle into clean pint jars which have been sterilized in boiling water. Seal with sterilized lids according to manufacturers instructions. Process in boiling water bath for 10 minutes.
4. Makes approx. 8 pints.

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Everything that is past is either a learning experience to grow on,

a beautiful memory to reflect on, or a motivating factor to act upon.

– Denis Waitley. Submitted by Jenny. Submit your positive or motivational quote by clicking here.

We just returned from a four day road trip to Kentucky. Ricky and I had agonized for months on where we should go or what we should do for our summer vacation. I started up entire sections on the Front Porch forum and Facebook just to get ideas.

We couldn’t afford to fly four people anywhere and we didn’t want to drive more than six hours from home, but the main thing is that all four of us really wanted to do something we’d never done before but that all of us would enjoy – which leaves out skydiving, ziplining, anything to do with Nascar (sorry Ricky), and even white water rafting since I made a promise to God last time I went down the Ocoee that if He would let me live I would never do that again. ~breathes~

Don’t you just love run on sentences? I know I sure do!

So one night, just two weeks ago, I turned to Brady and said “Do you have any ideas?” He replied “You know, what if we just went all through Kentucky? We’ve never done that before. We could just go exploring.” Ricky and I looked at each other and shrugged. Why not? For some reason, other than my occasional pilgrimage to the American Quilter’s Society in Paducah, we’ve never done anything in Kentucky, even though it is awfully close. So we circled a few days on the calendar and we set off to somewhere in Kentucky but nowhere in particular.

With our sole intent to connect with each other and just enjoy our family, and no agenda whatsoever, we ended up having a trip of a lifetime. We talked, we played little question games in the car, took turns deciding where we were going to eat and stay, stopped off at a few national parks, and laughed – a lot.

It was like a four day decompression retreat from the stresses of the world around us. Four days where nothing mattered beyond the most important people in our lives. Am I sounding like a Hallmark movie yet? Well, slap a “Movie – Of – The – Week” sticker on my forehead because thats just what it felt like.

Each day was filled with little miracle moments beginning with the very first day when the kids threw pennies in a fountain to make wishes. Katy turned around to us and said “You know what I wished for? I wished that Brady and I wouldn’t fight so much” Brady seemed to have a new awareness of his sister’s adoration after that. The next morning as Katy was standing looking out the window, I saw Brady walk over to her and put his arm around her to look out as well.

Yeah, the whole trip was like that. Well, except for the part where I tried Cincinnati Style Chili but we don’t need to discuss that one .

When we got back I called our friend Jason, who has been keeping Teaspoon (the kitten) for us. Jason and I go way back (He was editor of the literary magazine in high school and I was junior editor). Jason was asking how our trip went and I did my best to expain to him how four days in a car, going nowhere in particular could be so meaningful for us. I mean, our “best” vacations up until this point have always involved princesses, a mouse and various roller coasters.

I told him “I just can’t explain it but this trip really changed things for us. On the way home I pulled up a card with the question ‘What was your best vacation ever and why?’ One by one we each took our turn answering and one by one it came out that this road trip to nowhere in particular was the best vacation ever. No one could give a particular reason for it, but the look of joy and contentment on the faces of my family said it all.”

I tried to convey this to Jason by saying “I just don’t know. There was something about this trip. I mean, technically it was nothing special but it ended up being..”

Jason interrupted me and said “Sounds like it ended up being a trip that your kids are going to grow up and write about in their books.”

I know he couldn’t see me nod on the other end of the phone but that was all I could manage to do with the lump that had risen in my throat. I imagine Jason is right. Maybe this will be one of those memories they carry with them and eventually end up using as an example of how much we all loved each other. Maybe they will even write about it in a book someday. I bet they’re Mama will beat ‘em to it though… ~grins~

The back of our shirts read "Unplug to Connect Proverbs 22:6"

Today’s post is quick and easy and one I go to at least a few times a week when tomatoes are coming in. I make these as a side dish with supper sometimes but I also like them as an evening snack or a quick lunch when it’s just me here. They’re super easy, fuss free, and done in no time at all. Best yet, if you have a garden, chances are most of the ingredients are right outside your door!

You’ll need: Tomatoes, fresh mozzarella, basil (fresh or dried), and kosher salt (or table salt if that’s all you have).

I’m using Roma tomatoes but you can use garden tomatoes if you like.

You can also just use shredded mozzarella if that is what you have on hand.

I have basil growing in my sunroom right now but I wouldn’t think twice about using dried basil or dried Italian seasoning on these. Personally, I think I could just about get by with Italian seasoning as the only herb in my kitchen. I even get the stuff that is 50 cents to a dollar a bottle.

A lot of folks will tell you that fresh herbs are the only way to go but oftentimes you’ll find those are the folks who don’t know what it’s like to look at  grocery list of necessities  and have to find a way to trim off enough to be able to pay for diapers and baby food. You’ll often find them in fancy grocery stores bemoaning our “ignorance” for not buying all organic and completely overlooking the fact that we’re paying our bills, raising our kids, and living on a budget. I don’t know any mother who wouldn’t love to provide her family with all of the finest grocery stores have to offer, but I also don’t know many who can afford to pay double what they currently do for groceries. Yessiree,  A dollar bottle of dried Italian Seasoning tastes just as good now as it always has

Oh, I’m done with my rant now.

If using Roma tomatoes, slice them in half lengthwise. If using garden tomatoes, slice them 1/2-3/4 inches thick.

Place in metal pan and sprinkle tops with kosher salt.

Be sure you use a metal pan for this because we are going to be cooking it pretty rapidly under a very high heat and glass just isn’t designed to be cooked with in that way.

Place under the broiler on high and cook for anywhere from 3-5 minutes, watching carefully.

I cook mine until it gets lightly wrinkled on the skin.

You can just cook it just long enough to heat it through if you like though.

I love tomatoes in any cooked form but don’t care at all for raw tomatoes. I’m weird like that. Actually, I’m weird in many other ways too but today we’ll focus on my odd raw tomato aversion.

If you’d rather not cook it under the broiler like I do, you can just put it in a 500 degree oven for 5-7 minutes.

Remove tomatoes from oven and top with slices of fresh mozzarella and bits of torn basil.

(remember, you can also just sprinkle with some dried basil or dried italian seasoning)

Enjoy!

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Your attitude is the aroma of your heart. If your attitude stinks, it means you’re heart isn’t right.

~Facing The Giants film

]]> http://www.southernplate.com/2011/06/tomato-mozzarella-melts.html/feed 78 http://www.southernplate.com/2011/05/mamaspotatocakes.html http://www.southernplate.com/2011/05/mamaspotatocakes.html#comments Mon, 23 May 2011 15:30:58 +0000 Christy Jordan http://www.southernplate.com/?p=14863 Pin it

This is a recipe I’ve wanted to bring you for almost three years but am just now getting to it today. The reason I have waited so long for Mama to do this post is because nobody makes potato cakes like my Mama . These things are so good they’re almost sacred. Knowing how much I love hers, I wanted her to be able to show you how she does it. Here is what she says about them:

This was my Mama Reed’s recipe.  She was a wonderful grandmother who worked hard all day long and never let anything go to waste.  She must have made extra potatoes because I can’t see her having enough left over to feed 10 kids plus herself and Papa Reed.  Kids usually love these so I would think they would eat 3 or 4 at least and probably more since half the kids were boys and worked on the farm.  After my mama and daddy got divorced Mama Reed had me help her with supper everyday and then Daddy and I would eat there.  I see now that she was doing this in order to teach me how to cook and I am so grateful for it.

I have so many of her recipes in my head that I need to write down.  Now I am thinking about making roast beef hash like she showed me and ham hash like Granny made.  Guess I need to lay out that ham bone that had so much meat on it and start chopping ham! If y’all don’t mind, I’ll come back and do a post on those one of these days, too.

Note to Christy: Did you know that I learned how to cut up a whole chicken thanks to Mama Reed and if I was really hungry I could catch it and wring it’s neck, then pluck it and singe the little pin feathers off it!  Now that’s something not everyone knows how to do!!

You’ll need: Flour, Leftover cold mashed potatoes*, Eggs.

Whatever flour you have on hand (self rising or all purpose) is fine for this but you really really really really ~insert about ten more “really”‘s here~ need to use real mashed potatoes. Save those instant ones to thicken your stews with and use in the crust on my taco casserole recipe.

We gotta make these puppies up right!

To your mashed potatoes, add egg and mix up really well. Then add flour. Stir it up really well with a fork until well blended like this. It will be very thick and sticky.

You can also add some finely diced onion at this point as well if you like but Mama leaves that out because this is one of the grandkid’s favorite things to eat and they aren’t that big on onions. Kids are weird this way – give ‘em ten years or so and we think they’ll come around!

Heat just a little bit of oil (about two tablespoons, it doesn’t take much) in the bottom of a skillet and place over medium  heat for two to three minutes, or until hot.

This is important because if you don’t heat your oil first, your potato cakes will be greasy.

Scoop out heaping spoonfulls of potato mixture into the hot oil.

Dip the back of your spoon into the oil and then press down with it onto the potato cakes to flatten them a bit.

Fry until browned and then carefully flip them over and brown on the other side.

This photograph is a bit shaky but that is probably because a slew of grandkids ran through the kitchen as Mama was taking it. Between Austin, Jake, Lane, and Elle, her house stays hoppin’! On those occasions that we go to visit and throw our kids into the mix, it’s a wonder Mama’s walls are still standing!

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Mama’s Potato Cakes

Ingredients

• 2 cups cold leftover mashed potatoes
• 1 whole egg
• 1/4 cup flour (all purpose or self rising)
• 2 T. finely diced onions, optional

Instructions

1. Mix egg into mashed potatoes with a fork until well blended. Add flour and onions (if using onions) and mix well. Mixture will be very stiff.
2. Pour approximately 2 T. oil into skillet and heat over medium heat.
3. Scoop out heaping tablespoons of mixture into hot oil. Dip back of spoon into oil and mash potato mixture to flatten to about 1/4 inch thick. By dipping the back of the spoon into the oil, the spoon will not stick to potatoes making flattening them much easier. Fry until browned and then flip and continue to brown patty on other side.
4. Remove to paper towel lined plate to serve.
5. Note from Mama: I do not use onions in my potato cakes since my grandmother never did. It is strictly personal perference. But if you do, make sure to dice them fine so that they will cook in the short amount of time it takes for patties to brown.
6. *Makes about ten potato cakes

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To read more about Mama Reed, check out these posts:

For every Goliath… there is a stone.

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]]> http://www.southernplate.com/2011/05/mamaspotatocakes.html/feed 139 http://www.southernplate.com/2011/02/no-fuss-buffalo-chicken-dip.html http://www.southernplate.com/2011/02/no-fuss-buffalo-chicken-dip.html#comments Wed, 02 Feb 2011 15:56:34 +0000 Christy Jordan http://www.southernplate.com/?p=13562 Pin it

Up until about eight years ago my mother had never left the South in her life. Then Daddy got elected as president of our state Fraternal Order of Police and the traveling commenced. You see, the FOP has conferences throughout the year in different states and such and Mama and Daddy go to a great many of them as part of Daddy’s job.

Mama has seen places and done things in the past few years that I know I’ll never see. She’s seen deserts, the Grand Canyon, she’s sat directly in front of two different Presidents of the United States as they spoke, she’s been to Canada enough to tell you what restaurants she likes best, and to California enough to tell you who has the best price on groceries and where to get the best hamburger.

We’ve benefitted a lot from her travels in terms of neat souvenirs and interesting stories but today you’re going to benefit from a recipe Mama got at a police conference in Virginia Beach a few years back, Buffalo Chicken Dip. She took one bite of it and went to hunt down the caterer who graciously offered the recipe. This dip combines the best of both worlds with the taste of buffalo chicken wings, cheesy goodness, and none of those little annoying bones! Serve it up warm with your favorite chips and it will disappear like...umm…Okay, I’d really like to put a football analogy here but I’m not actually into football so it’ll disappear like umm…ok like a really good Buffalo Chicken dip!

You’ll need: Hot sauce (like Franks, Texas Pete, or generic- get whatever is cheapest), cream cheese, chicken, and cheddar cheese.

You can use chicken that you cooked but I had this on hand because I buy these cans at Sam’s and eat them as quick lunches from time to time.

I know, I’m wierd, but a little salt and oh my that stuff is good!

Okay, now I know you’re seeing hot sauce here and thinking this is going to be spicy but it’s really not. The hot sauce adds a lot of flavor but the cream cheese and other ingredients really cut out the zing and just leave you with a very flavorful dip that won’t scorch your mouth. It’s mild enough for everyone. Honest!

Place your cream cheese in a bowl and soften by putting it in the microwave for thirty seconds or so.

I just love a recipe that doesn’t require me to soften my cream cheese at room temp. I’m not into planning ahead like that anyway

In that same bowl, add your cheese and chicken.

Add in your hot sauce.

Seriously, I promise this isn’t going to be zingy hot.

Mix all of that up in a bowl with a fork or spoon.

Whichever one you happen to grab first, we’re not particular here.

Spread into your pan and bake at 350 for twenty minutes.

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Buffalo Chicken Dip

Ingredients

• 8 ounces Cream Cheese
• 1-1/2 cups cheddar cheese
• 3/4 cup Hot Sauce
• 1 chicken breast, cooked and shredded (or large can of chicken)

Instructions

1. In large bowl, soften cream cheese in the microwave for about thirty seconds or so. Add cheddar cheese, chicken, and hot sauce. Stir well to combine. Spread into 8x8 baking dish and bake at 350 for twenty minutes. Serve warm with pretzel chips, tortilla chips, or veggies.
2. *You can put all of this in the slow cooker on low until heated through (about an hour) and then keep on warm to serve

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In light of the snowstorm about to hit a bunch of y’all, I thought this would be a great quote for today.

When life gives you Lemons, you make Lemonade.

So when the Lord gives you snow…you build a snowman!!!

Submitted by Connecticut Vol. Add your quote to our collection or read over a few more by clicking here.

I added a new story time video for all of the Southern Plate folks who are young or young at heart! Click here to watch me read Giraffes Can’t Dance.

Someone asked me for a carrot recipe a week or so ago and I told them I’d get right on it, as soon as I had time to light somewhere and actually do a new post.

Did your mama ever tell you to “light somewhere” when you are a kid running around all over the place? I can’t count how many times I’ve heard “Christy, if you don’t light somewhere you’re gonna drive me crazy.” Sometimes it was said a little more bluntly “I’m fixin to get after you if you don’t light somewhere…” and then you found someplace to light pretty quick! It was a reference to how flies buzz all over the place and then finally land somewhere.

Anyway, today’s recipe is how we like to cook our baby carrots- God love it. That’s what my Grandmama says whenever she sees something cute or precious – be it a baby carrot or a newborn child. “Aww, ain’t it cute? God love it”.  So these cute little baby carrots -God love it- have just a hint of honeyed sweetness but are not overly sweet. I use baby carrots but you can take regular sized carrots and cut them into sticks or slices (like coins) if you like. Whatever cranks your tractor.

You can also alter this recipe as noted at the bottom to make them a bit sweeter if you like, depending on your taste. As always, I’m showing you how I do it but  I hope you’ll make it your own when you serve it at your table. Just remember, all recipes taste better if you make them for people you love , even baby carrots – God love it.

You probably have most of these ingredients on hand already: Brown Sugar, Margarine (or butter), little bit of salt, honey, and baby carrots. I love me some honey and buy local when I can but I’m not too proud to grab whatever I find on sale, too!

A few months back I found those little teddy bear shaped bottles for 1.50 a bottle and we had a whole legion of teddy bear honeys invade our house! I kept going and buying just a few more bottles here and there. They ended up needing their own shelf. But after I made peanut butter balls a few times (the kids eat them about as fast as I can make them) it was gone in no time at all.

Now some of you may have gotten that email going around a while back about how baby carrots are horrible because they begin as malformed carrots and are then tortured in the factories to yield these perfect little carrots and all that. I got the email. I filed it away where I put very important emails like that and then went on eating my baby carrots .

Place your carrots in a large sauce pot and cover with water.

Put on a stove eye over medium heat. Bring to a boil and then reduce heat and simmer, covered, until tender, about thirty minutes or so.

I have a lid to this pot somewhere in my cabinets but it’s just so dern easy to grab a plate…

I should have cleaned my stove top off before doing this tutorial but I’m just keepin’ it real here

After your carrots are tender, pour off about half of your water.

Add all of you other ingredients.

Stir it up a bit and then bring to a boil again. Reduce heat to simmer and cover once more.

Continue cooking for about ten minutes or until they are as tender as you like.

I like mine to still have a bit of life in them but some folks like to cook them til they cry uncle.

Go with how you like it here because this is your kitchen and your food and the only rules are the ones you make!

All done! Now you can serve it in this sauce or you can strain them out.

You won’t have quite as much liquid as I do because I had to cook these a little faster since folks were waiting.

If I had of had more time I would have cooked them down a bit.

I strained mine out for the photo. Yummm yumm!

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Candied Baby Carrots

Ingredients

• 2 pounds baby carrots
• 1 teaspoon salt
• 1/4 cup brown sugar
• 1/4 cup butter
• 1/4 - 1/2 cup honey (depending on how sweet you like them)

Instructions

1. Place carrots in pot and add enough water to cover them. Bring to a boil and reduce heat to simmering, cover and continue cooking for about thirty minutes, or until they can be easily pierced with a fork. Pour off half of the water and add all other ingredients. Cover again with lid and bring to a boil once more, then reduce heat and simmer ten to fifteen minutes

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]]> http://www.southernplate.com/2010/11/candied-baby-carrots-god-love-it.html/feed 46 http://www.southernplate.com/2010/08/bruschetta-with-a-texas-twist-video.html http://www.southernplate.com/2010/08/bruschetta-with-a-texas-twist-video.html#comments Tue, 10 Aug 2010 12:49:42 +0000 Christy Jordan http://www.southernplate.com/?p=10381 Pin it

This is a video from Goodbite.com for an interesting twist on Bruschetta. They did such a great job producing it but when I watched it I was immediately taken aback by the contrast of my Alabama accent compared to the hosts lovely, more “proper” accent. I can’t quite place hers but it is truly beautiful, and kept me laughing every time the camera cut back to me talking! I hope you enjoy the video and get to make this soon. For my original tutorial with step by step photos of how to make Texas Caviar, click here.

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Bruschetta with a Texas Twist

Ingredients

• 1 green onion, chopped
• 1/8 cup chopped fresh parsley
• 1 can black eyed peas (with jalapeno if available)
• 4 Roma tomatoes, diced
• 1 can whole kernel corn
• 1 cup zesty Italian dressing
• 1 french baguette, cut into 1/2 inch slices
• butter

Instructions

1. Set Bread and Butter aside. To make caviar, combine all ingredients in a large bowl and stir. Refrigerate for thirty minutes.
2. Spread butter evenly over slices of bread. Toast in 350 oven. Top toasted bread pieces with Texas Caviar and garnish with additional parsley, if desired.

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Note: There is a print link embedded within this post, please visit this post to print it.

As you slide down the banister of life, may the

splinters never point in the wrong direction.

Submitted by Cathie. Submit your quote by clicking here.

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