Wednesday, February 24, 2010

Paulette's Southern Sweet Tea

Every southern woman knows how to make the perfect sweet tea. As a matter of fact, there is no need to call it "sweet Tea" in the south, as that's just what we would call NORMAL tea. Not that stuff my Yankee friends drink (In Connecticut, visiting a friend last summer, I about died when I poured a glass of tea and found it to be FLAVORED)


2 Luzianne Tea bags
8 cups of water
1 PINCH of Baking Soda
1 cup of sugar

1. Boil 2 cups of water

2. in a measuring cup, or glass cup, put 2 teabags and the pinch of baking soda

3. Pour the 2 cups of boiling water in with the teabags and baking soda and let "steep" (soak) for 15-20 minutes, depending on how dark you want your tea (I do 18 minutes)

4. In your tea pitcher, put 1 cup of sugar

5. Get excess water out of tea bags and pour steeped tea in pitcher with sugar and mix.

6. Add 1 cup of cold water to tea and mix thoroughly.

7. Add remaining 5 cups of water to tea pitcher along with ice, stiring. Place in fridge until ready to serve

Monday, February 15, 2010

Cheese Taquitos

  • Butter
  • shredded cheese
  • tortilla shells
1. Put a light layer of butter on one side of the tortilla shell (some people prefer using a butter spray)

2. On un-buttered side, fill with cheeses. I made this fast for Thumbelina, so it's just sharp, but use as many types as you like. Sharp, Monterrey, Mexican.

3. Roll up, pulling sides in first, and then rolling.

4. Fry in pan on medium high heat until browned on each side


Grilled Chicken Fajitas, American Style

This is my mothers recipe. Despite her faults, she could make some awesome meals.

  • 4 chicken breast
  • 2Tbsp LIGHT Brown Sugar
  • Worcestershire Sauce
  • Lime juice
  • Fiesta Lime seasoning
  • Cumin (just a sprinkle)
  • Tortilla shells
  • 1 Onion
  • 1 Green Pepper
  • 2 squirts Lemon juice
Optional Ingredients for putting together Fajitas:
  • Sour Cream
  • Shredded Cheese
  • Salsa
  • guacamole
  • (anything else you like! :) )
1. Marinate the chicken overnight in a lime juice and Worcestershire mix

2. Grill chicken

3. Slice grilled chicken into strips

4. Slice Onion and green pepper, seasoning with a Fiesta Lime seasoning

5. Start sauteing and sprinkle with a little bit of cumin

6. OPTIONAL STEP: While sauteing the vegetables, mix 1/3 cup of Worcestershire sauce, 2Tbsp of brown sugar, and two small squirts of lemon juice. This can be made to taste, so play around until you find what you like, or even leave out completely! Some people do not like this

7. Mix sliced chicken with sauteing veggies and (0ptional) add 2Tbsp of sauce mixture.

8. Line bowl with tinfoil, and scoop into tinfoil. Close tinfoil to retain heat

9. Heat each tortilla in pan, lightly browning. Place in Tortilla dish

10. Put together your fajitas!

Sunday, February 7, 2010

Southern Fried Chicken

6 cups Milk
1/2 cup Texas Pete hot sauce
12 Chicken Legs
3 cups SELF RISING Flour
fresh pepper
Paula Deen House Seasoning
3 egg Eggs
1/2 cup Lard

1. Mix milk and Texas Pete together and soak chicken over night in fridge

2. When you are ready to cook, remove chicken from mixture and place in bowl, setting to the side.

3. Heat lard to 350. lard (or oil if you prefer) should be deep enough to come up half way on the chicken.

4. Take 1 cups of the milk mixture and mix with 3 eggs in a separate bowl/dish for dipping

5. Mix flour with fresh cracked Pepper

6. Sprinkle House Seasoning on chicken ( I find it helpful to put some in a salt shaker and to use it this way)

7. Dip chicken in egg and milk mixture.

8. Dip in Flour mixture

9. Repeat steps 7 and 8

10. Place chicken in pan to fry, 10 minutes each side.

11. Drain chicken either on paper towels, or set on a cake rack to dry. (make sure to put paper towels under cake rack to catch drippings)

How to Make Ham Stock

  • Ham Bone w/some meat attached Photobucket
  • 1 small onion
  • 4 bay leaves
  • 12 whole peppercorns
  • Parsley flakes or sprigs
  • Enough water to cover the ham bone (in my pot, this is one gallon)
  • OPTIONAL ingredients: Carrots and celery

1. Put together your stock pot (or crock-pot. Whichever you are using) and add ALL ingredients

2. Bring stock to boil, slowly stirring

3. Reduce to simmer for 4 hours

4. Remove the bone, onion, peppercorn, and leaves
(this is all that should be left to cool)

5. Let cool until "skin" forms on top, then skim the fat off
Photobucket (nasty, isn't it?)

6. Pour into freezer safe Tupperware and mark with todays date. Good for 6 months!

This recipe makes 11 cups. I use it when I make Ham and Potato soup, and it comes out so much better with ham stock.

Hobo Veggie Soup

There is a story as to how I came up with this "recipe", but first, let's just say that it apparently tastes so great, that my 7 year old begs for more.

All you need for this recipe are a couple cans of vegetable, 4-6 cups of water, and 2 chicken bouillon cubes.

1. Drain your veggie cans of all juice and place in pot

2. Cover veggies with water, about an inch over.

3. Drop in bouillon cubes and bring to a quick boil to dissolve.

4. Serve with crackers

See why it's called hobo? It's the perfect quick and hot meal that is full of veggies. And it only takes about 5-8 minutes for prep and "cook". Use what ever canned veggies you have on hand. Corn, green beans, carrots... You can even throw in some fresh celery for an added crunch!

Now, how did I come up with this meal? We had some special treats hidden from the kids for special occasions. I happened to notice that a couple were missing. I asked Matt if he ate them, and he said no. It didn't take much to get Alice to admit to it. So, I had to counter act all that sugar! How else to do this than by vegetables! She likes them, so it's not a punishment, but it needed to be a full meal for lunch. So, I came up with the brain child above, and she liked it so much she begged for another bowl.

The mommy in me was happy to say yes. :-)
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