Name: Spicy Hush Puppies
Prep time: 2 h
Cook time: 6 min
Total time: 2 h 6 min
Yield: Yields 18-24 pieces
Ingredients: 3/4 cup corn meal; 1/4 cup all purpose flour; 2 TBS sugar; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp cayenne pepper; 1 tsp creole seasoning; 1/4 tsp sea salt; 1/2 bunch green onions; 1 egg; 1/2 cup buttermilk

July 1, 2019July 1, 2019

Spicy Hush Puppies

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

When we fried up our catfish, I looked into what sides commonly got paired with deep fried seafood in the south. I saw coleslaw, greens, and hush puppies – which intrigued me. I had never had hush puppies, but Lexi and her family love them.

Of course, I couldn’t just make hush puppies. I added my own twist, adding just a touch of spice that gives your throat a tickle without overwhelming you. They paired great with the catfish, and are amazing on their own as well!

Spicy Hush Puppies

2 hours

Cook Time: 6 minutes

Total Time: 2 hours, 6 minutes

Appetizer, Comfort Foods, Dinner, Freezer, Fried, Meals for a Crowd, Sides, Southern, Spicy, Vegetarian

Yields 18-24 pieces

Spicy Hush Puppies

Ingredients

3/4 cup corn meal
1/4 cup all purpose flour
2 TBS sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cayenne pepper
1 tsp creole seasoning
1/4 tsp sea salt
1/2 bunch green onions
1 egg
1/2 cup buttermilk

Instructions

In a large bowl, combine corn meal, flour, sugar, baking powder, baking soda, cayenne, creole, and salt. Mix until well combined.
Thinly slice green onions. Add to a medium mixing bowl with egg and buttermilk. Mix thoroughly.
Add wet ingredients to dry ingredients. Mix until just combined – do not over mix.
Lightly grease a mini muffin tin. Spoon batter into tin, filling each cup about halfway. Place tin into freezer for about 1.5-2 hours. (See notes for long term storage.)
Heat deep fryer to 375 degrees Fahrenheit.
Place frozen hush puppies into fryer in small batches. Fry for 3 minutes, then roll and flip. Cook for an additional 3 minutes. Remove from oil and drain on paper towels.

Notes

Frozen hush puppies can be stored in the freezer in an air tight container for up to 6 months.

Want to pair your Southern soul food with something else? Maybe try our homemade french fries or a salad instead!

June 27, 2019

Deep Fried Catfish Nuggets

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Fishing season is here, and its one of my favorites! Fishing is my therapy. Getting out into nature, listening to birds and the water, while a cool breeze stirs up the hot summer air – almost nothing calms my spirit more.

Of course, I love reaping the benefits of fishing as well. Fresh fish can be spendy, but if I combine it with my favorite hobby then it seems almost free. Over the weekend I hit up a local pond and got my limit of catfish. I cleaned them there, then took them home and filleted them.

Fresh fish is so flaky, and the best way to serve up catfish – in my opinion – is deep fried! Served with your favorite hot sauce (or better yet, our Lemon Basil sauce), you just can’t go wrong!

Deep Fried Catfish Nuggets

Comfort Foods, Dinner, Fish, Freezer, Fried, Meat, Seafood, Southern, Summer

Deep Fried Catfish Nuggets

Deep fried delicious flaky catfish! Serve with hot sauce and fried sides for the ultimate southern comfort food!

Ingredients

1 lb fresh catfish fillets
2 cups buttermilk, separated
1 cup corn meal
1 cup flour
2 tsp powdered cayenne
3 tsp creole seasoning

Instructions

Slice the catfish fillets into 1″ nugget like pieces.
Place the nuggets into a zip top bag with 1 cup of buttermilk. Seal and marinate in fridge for at least 2 hours and up to 24 hours.
In a large bowl, combine corn meal, flour, cayenne and creole seasoning. In another bowl, pour in marinated fish and buttermilk along with 1 additional cup of buttermilk. Prepare a baking sheet, lining it with parchment paper.
Remove fish one piece at a time, carefully shaking off excess buttermilk. Coat in breading mixture, making sure to coat entirely. Place pieces on the prepared baking sheet, layering with more parchment paper as needed.
Place breaded fish in the freezer for at least 2 hours to freeze. (See Notes)
Heat deep fryer to 375 degrees Fahrenheit. In batches of 5 – 6 pieces, deep fry the nuggets for about 5 minutes or until golden brown and cooked through.
Remove from oil and drain on paper towels. Serve hot.

Notes

To store frozen fish pieces, place pieces in airtight container and keep in the freezer for up to 6 months. Prepare as stated above.

Want another Southern fried comfort food? Our Spicy Hush Puppies recipe is coming soon!

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June 24, 2019June 24, 2019

Grilled Corn on the Cob

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Corn during the summer is a great go to when you’re grilling! Its cheap and easy – exactly what you need when you’re taking the time to grill up some amazing ribs (like these ones.)

Grilled Corn on the Cob

Barbecue, Comfort, Comfort Foods, Dinner, Meals for a Crowd, Sides, Summer, Vegetarian

Grilled Corn on the Cob

Ingredients

Whole corn cobs
Tinfoil
Butter and salt to taste

Instructions

Husk corn cobs and cut in half.
Preheat barbecue to 425 degrees Fahrenheit.
Wrap corn halves individually in a single layer of tinfoil, shiny side in.
Place wrapped corn on grill. Cook for 10 minutes, then roll to another side.
Cook for an additional 10 minutes and roll again. Cook for the last ten minutes and remove from grill.
Allow corn to cool to handling temperature. Unwrap, and add butter and salt to taste.

June 20, 2019June 20, 2019

Hickory Barbecue Ribs

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

We’ve been grilling up a storm this summer! I made these ribs most recently to enter an online contest…fingers crossed! Even if I don’t win, though, my wife says these are the best ribs I’ve made yet – maybe even the best she’s ever had!

She took some to work and they stayed tender even after microwaving, and the flavor is so savory with just the right amount of heat. This is definitely one we’ll be making for years to come!

You’ll need to find a great hickory barbecue sauce. We typically use Kraft. Its usually one of the cheaper options, but the flavor is great! Below is a link for a variety pack of their most popular flavors. We love love love their Hickory and Mesquite!

Hickory Barbecue Ribs

Barbecue, Comfort Foods, Dinner, Meals for a Crowd, Meat, Summer, Uncategorized

Hickory Barbecue Ribs

Ingredients

1 rack of ribs
2 tsp creole seasoning
1 TBS Kamado Joe Warm Spice
1 TBS onion powder
1 TBS garlic powder
1 tsp black pepper
Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning to taste
35 oz Hickory Barbecue Sauce

Instructions

Preheat grill to 425 degrees Fahrenheit.
If frozen before, make sure ribs are completely thawed. Place rack of ribs onto baking sheet.
In a small bowl, combine spices. Rub half of spice mixture onto one side of ribs. Flip, and rub remaining spices onto other side.
Place meat on preheated grill. Cook on first side for 25 minutes. Flip the ribs and coat upside with barbecue sauce. Grill for an additional 20 minutes and flip again, coating new side with sauce. Flip and coat again after another 10 minutes, and then again after 5 minutes, removing from grill after the fourth coat of sauce. (Total grill time – 1 hour. 4 coats of barbecue sauce)
Allow ribs to rest for at least 5 minutes. Slice and serve.

New rib recipes coming soon, not to mention the juicy grilled corn you can see with our ribs above! Don’t forget to Subscribe so you don’t miss a thing!

What is your favorite barbecue recipe to make during the summer? Comment below!

June 17, 2019June 17, 2019

Roasted Red Potatoes

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Summer parties are coming, and you’ll need a variety of sides in your repertoire for the potlucks. You could bring potato salad or a green salad, or you can mix it up with these delicious roasted red potatoes!

These are so easy, and so delicious! Everyone will beg you for the recipe – make sure to send them our way. 😉

Roasted Red Potatoes

Comfort Foods, Dinner, Meals for a Crowd, Potatoes, Sides, Vegetarian

Roasted Red Potatoes

Ingredients

10 red potatoes
Olive Oil
1/2 TBS creole seasoning
1 tsp black pepper
1/4 cup Italian seasoning
1/2 tsp sea salt

Instructions

Preheat oven to 400 degrees Fahrenheit.
Wash potatoes and cut into 1 inch cubes. Pat potatoes dry and place into a large bowl or freezer bag.
Toss potatoes with enough oil to coat.
In a separate bowl, combine the seasonings. Sprinkle seasonings over prepared potatoes and toss to coat.
Place potatoes on a baking sheet place in the oven. Cook for 40 minutes.
Remove potatoes from oven. Stir and flip, making sure every piece has moved. Place back in oven for 10 to 15 minutes or until golden brown and crispy.

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June 13, 2019June 13, 2019

Crispy Chicken Taco Salad

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Mark this down as one of my biggest kitchen wins!

Taco salad is a staple in our house. Its easy to throw together and relatively cheap. You can customize it to fit your tastes and if you’re missing an ingredient or two its not the end of the world.

However, this week we made one of my wife’s new favorites. We’ve combined crispy, zesty fried chicken with our traditional taco salad mix ins. Add a bit of our Tomatillo Salad Dressing on top and BOOM! This hearty salad keeps you full for hours without making you feel heavy.

The secret to the extra crunchy chicken is crushed cornflakes. This is the first time I’ve breaded anything with them, and I must admit I liked it more than I thought. You can’t taste the cornflakes and it gives them an extra crispy texture we all love!

Crispy Chicken Taco Salad

Chicken, Dinner, Fried, Meals for a Crowd, Mexican, Non-Traditional, Salad, Sauce, Summer

Crispy Chicken Taco Salad

Ingredients

For the Chicken

2 lbs boneless skinless chicken thighs
1 cup buttermilk
8 cups crushed cornflakes
4 cups flour
1/2 cup garlic powder
1/2 cup onion powder
3/4 cup taco seasoning
1/2 cup black pepper
10 eggs
1/4 cup of milk

For the Salad

1 head of lettuce
2 orange bell peppers
1 red bell pepper
1 large tomato
1 can black beans
1 can corn
Tomatillo Salad Dressing

Instructions

Slice the chicken thighs into 2-3 thin strips each.
Place chicken and buttermilk in large ziplock bag or bowl. Remove as much air as possible, and place in the fridge. Marinate for at least 2 hours. You can keep it in the fridge for up to 24 hours.
In a large bowl, combine flour, garlic powder, onion powder, taco seasoning, and pepper. In a shallow dish, beat eggs and milk together. Place cornflakes in a third bowl or dish.
To bread chicken, shake buttermilk off each piece and then dredge in flour mixture. Shake off excess flour and dredge in egg mixture. Dredge in flour and eggs again, then bread in crushed corn flakes.
Place breaded chicken on baking sheet lined with parchment paper. As pan fills, layer more parchment paper and chicken as needed. Place baking sheet in freezer for at least 2 hours, allowing breading to adhere to chicken.**
Preheat deep fryer to 375 degrees Fahrenheit. Place chicken in oil and fry for 3-4 minutes or until golden brown. Place on pan lined with paper towels to drain excess oil.
Chop up lettuce, bell peppers, and tomato. Drain and rinse black beans. Drain corn. Toss veggies in a large bowl.
Slice the chicken into bite size strips. Place chicken on top of salad and serve with Tomatillo Dressing.

Notes

**You can freeze the chicken to keep on hand. After chicken is fully frozen, place pieces in an air tight container and place back into the freezer. Cook as described above. Chicken can be kept in the freezer for up to 3 months.

Made this recipe and loved it as much as we did? Let us know! We’d love to hear from you!

June 10, 2019

Tomatillo Salad Dressing

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Our first subscriber request! This one goes out to you CL!

This copy cat dressing from one of America’s favorite Mexican restaurants is to DIE FOR! Its smooth, tangy, savory, and light – meaning you can smother your salad in it and not feel guilty.

Its an easy dump and blend recipe. Anyone can do it! Especially when you have the power of a Ninja blender to back you up.

You’ll need to start with a ranch dressing base. You can either make your own, or use the store bought stuff. I HIGHLY recommend the homemade kind. It has a stronger, fresher flavor, and free of chemicals and preservatives the stuff from the store has.

Tomatillo Salad Dressing

Dinner, Jalapeno, Meals for a Crowd, Mexican, Salad, Sauce, Sides, Spicy, Summer

Tomatillo Salad Dressing

Ingredients

2 cups of buttermilk ranch OR 1 1/2 cups of homemade ranch (see ingredients below)
4 cups of loosely packed cilantro
5 small tomatillos
1/2 tsp minced garlic
2 TBS fresh lime juice
1 jalapeno

For the Homemade Ranch

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tsp dried dill weed
1/2 tsp dried parsley
1/2 tsp dried chives
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp fine sea salt
1/4 tsp black pepper
1 TBS fresh lemon juice

Instructions

Quarter the tomatillos. Slice jalapeno in half and remove seeds and inner membrane.
Place everything in the blender. Blend until smooth and well combined.
Keep in an air tight container for up to 1 week.

This week we’re going to try this on a Crispy Chicken Taco salad. I will link it as soon as we’ve tried it out!

Thanks again to our subscriber for suggesting this recipe! Want to see your favorite recipe on our blog, or want to see us try something you’ve been eyeing? Drop it in our suggestion box at the bottom of the page!

June 7, 2019

White Meat Burgers

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Grilling is one of my favorite things – being out in the open air with the smell of food wafting around you while your family hangs out in the shade nearby (I live with a couple of vampires). There are not many things better.

What is not great is when you have to pay high hamburger prices to make up delicious juicy burgers – not to mention red meat is not exactly the best for you. Our family usually doesn’t buy hamburger, and have actually lost a lot of our taste for it. (Don’t get me wrong, we still love a good burger!) So when I grill, I mix it up by grinding our own burger and making it out of a combination of pork and chicken.

These burgers come with all the hearty, juicy flavor you expect from a burger without making you feel heavy. Not to mention its much easier on the wallet.

We recently made this for a family party and everyone loved them! Even though they are half pound burgers(!), almost everyone had a second one.

We grind our own meat, but you can always get ground meat from the grocery store. We do highly recommend grinding your own meat. You can save a lot of money and the grind is always fresh!

White Meat Burgers

Barbecue, Chicken, Comfort Foods, Dinner, Meals for a Crowd, Meat, Non-Traditional, Pork, Summer

White Meat Burgers

Ingredients

4 pounds ground pork
2 pounds ground chicken dark meat
1/2 pound ground chicken skin
1/2 cup onion powder
1/4 cup garlic powder
Salt to taste
Minced garlic to taste
Red pepper flakes to taste

Instructions

In a large bowl, combine pork, chicken, and skin with your hands, blending well.
Add seasonings and mix with hands.
Using a burger press or your hand measure out desired size patties and make them as round as possible. This recipe yields 13 half pounders or 26 quarter pounders.
Using your thumb, lightly depress center of eat patty.
Allow patties to rest in the fridge from one hour to overnight.
Heat grill to 425 degrees Fahrenheit.
Grill patties until cooked through. Cooking times will vary by grill – ours took 6 minutes on each side. Check temperature to determine when they are done. The USDA recommends meat to be cooked to 165 degrees Fahrenheit.
Remove from grill. Allow patties to rest for 5 minutes before serving.
Top with your favorite burger toppings!

May 31, 2019May 31, 2019

Strawberry Summer Salad

Summer time is the perfect time to fill up your plate with a healthy hearty salad! My wife loves to smother hers in ranch, but I like something a little lighter.

I’ve been experimenting with vinaigrettes lately, and I love how this Blackberry Vinaigrette ended up. I knew I had to make a salad to fit it. This one turned out so beautifully! My wife was swooning over how easy it was to make this look good with its pop of vibrant colors against the dark green of the spinach.

Eating this salad as a side or on its own will make you feel healthy without sacrificing taste!

Strawberry Summer Salad

Appetizer, Cheese, Fruit, Salad, Sauce, Sides, Summer, Vegetarian

Strawberry Summer Salad

Ingredients

1 bunch of spinach
1 lb fresh strawberries
1 15oz can of mandarin oranges
8 oz crumbled feta cheese
Blackberry vinaigrette

Instructions

Remove stems from spinach. Loosely chop the spinach into bite size pieces and add to a large bowl.
Remove stems and slice strawberries. Add to the bowl.
Drain can of mandarin oranges. Place oranges on a baking sheet or plate lined with paper towels and lightly dab to remove excess liquid. Add to the bowl.
Serve, sprinkling feta cheese and light dressing over individual servings to taste.

Notes

Please note the dressing has a very strong flavor. Use lightly or it may overpower other flavors.

Next week we’re publishing our first subscriber suggestion post! What recipes do you want to see on our site? Please submit all requests through the form on the bottom of this page and we’d love to write a post about them! (While you’re at it, don’t forget to subscribe! )

May 30, 2019

Blackberry Vinaigrette

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

I grew up on the Oregon coast, where green forests meet the wide Pacific Ocean. A big memory of mine growing up in this woodland paradise is going out with my big sisters and picking blackberries. The bushes were EVERYWHERE! They grow like weeds out there and if the bush was on public land it was up for grabs. We had to watch out for spiders, but we’d come home with buckets of berries. I’ve always loved them!

I’ve been experimenting with salad dressings lately, and this one has taken the cake! I found a similar recipe online but it didn’t seem quite right. So I added my own twist to it. I was not disappointed! Its tangy with just the right hint of sweet that pairs perfectly with spinach (like a salad we made over the weekend, link coming soon!) and other dark greens!

Blackberry Vinaigrette

Salad, Sauce, Sides, Summer, Vegetarian

Ingredients

6 ounces of blackberries (fresh or frozen and thawed in the fridge overnight)
1 cup balsamic vinegar
1 cup plain yogurt
3 TBS honey

Instructions

Put all ingredients in blender, blackberries first.
Pulse a few times, then blend thoroughly until fully combined and smooth.
Vinaigrette can be stored in the refrigerator in an airtight container for up to 2 weeks. Shake if separation occurs.

Notes

Please note this dressing has a very strong flavor. Use lightly or it may overpower other flavors.

Want another berry style dressing? Try out this Strawberry Vinaigrette over a summer salad!