Month: May 2018 May 2018 - Lakes at Creekside %

Quick & Easy Southern Classic: Hush Puppies

Quick & Easy Southern Classic: Hush Puppies

INGREDIENTS

1 quart vegetable oil for frying, or as needed

1 cup buttermilk

1/4 cup vegetable oil

2 eggs

1 cup cornmeal

1 cup flour

1/4 cup white sugar

1/2 teaspoon baking soda

1/2 teaspoon sale

1/2 cup minced onion

4 green onions, minced

PROCESS

Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).

Preheat oven to 200 degrees F (95 degrees C).

Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.

Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.

Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.

Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

ENJOY!

AMAZING Southern Meatballs with RED CHILE SAUCE!

AMAZING Southern Meatballs with RED CHILE SAUCE!

How to Make It

Step 1

Preheat broiler with oven rack 5 inches from heat. Broil poblano pepper on an aluminum foil-lined baking sheet 6 to 8 minutes or until blistered, turning occasionally. Place poblano in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel poblano; remove and discard stem and seeds. Pulse poblano, onion, garlic, and cilantro in a food processor until finely chopped.

Step 2

Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in eggs, salt, pepper, and poblano mixture. Fold in beef. Shape into 35 (1 1/2-inch) meatballs (about 2 tablespoonfuls each). Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.

Step 3

Preheat oven to 400°. Bake 10 to 12 minutes or until browned. Transfer meatballs to a large Dutch oven; add enchilada sauce, chicken broth, and 1 Tbsp. sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer 15 to 20 minutes or until meatballs are cooked through and sauce is slightly thickened, turning meatballs halfway through.

Step 4

Meanwhile, whisk together sour cream, zest, and lime juice in a small bowl. Season with salt, and add desired amount of remaining sugar. Serve meatballs with sour cream mixture, tortillas, and toppings.

Step 5

MAKE IT AHEAD These meatballs freeze beautifully. Bake an extra batch (or two), freeze, and cook as instructed, adding 10 minutes to cooking time.

For more recipes like this one, visit Southern Living Magazine!

EASY Delicious Southern German Chocolate Cake

EASY Delicious Southern German Chocolate Cake

Ingredients

  • Parchment paper
  • 2 (4-oz.) packages sweet chocolate baking bars*
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Coconut-Pecan Frosting
  • Garnish: chocolate-dipped toasted pecan halves

How to Make It

Step 1

Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.

Step 2

Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.

Step 3

Combine flour and next 2 ingredients in a medium bowl.

Step 4

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Step 5

Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.

Step 6

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.

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