Modern Southern Cook

Well, for those of you familiar with my site, you know that pulled pork is an obsession in my household. We experiment with different sauces, cooking techniques, pork cuts, and dry rubs. One thing is for sure, no matter who we are entertaining, there is a pulled pork recipe for their taste! This recipe features a thick, tomato-based sauce with a hint of brown sugar and spice. Ingredients: 2 Pound Pork Loin 1/2 Cup Ketchup 1/4 Cup Yellow Mustard 1/4 Cup White Vinegar 3 Tablespoons Light Brown Sugar 1/2 teaspoon Red Pepper Flakes 1/4 teaspoon Black Pepper 1/2 teaspoon Paprika 1 teaspoon Garlic Salt 1 teaspoon Dried Onion Flakes 1/2 Cup Water 1. Place the pork loin in the slow cooker, fat side up. 2. In a large bowl, combine the remaining ingredients. 3. Pour the sauce over the loin making sure to completely coat the meat. 4. Place the lid on the slow cooker. 5. Cook on HIGH for 4 1/2 hours or on LOW for 7 hours. 6. After the meat has cooked, use a fork and

The cole slaw I grew up with was mayonnaise based and sweet. Although I do still use mayonnaise, I have cut back drastically from the traditional. Instead of being completed coated in a heavy sauce, this cole slaw is lighter but still retains all the flavor. You can use this side for fish, chicken, beef, or pulled pork or even as a condiment for your sandwiches! This recipe is so multi-purposed that the possibilities are endless. A great return for very few ingredients! Ingredients 2 Cups Shredded Cabbage 3 Tablespoons Mayonnaise 2 teaspoons White Vinegar 4 teaspoons Sugar 1/2 teaspoon Salt 1/4 teaspoon Black Pepper 1. Place the shredded cabbage in the bottom of the mixing bowl. 2. Add 2 Tablespoons Mayonnaise, 2 teaspoons White Vinegar, 3 teaspoons Sugar, 1/4 teaspoon Salt, 1/4 teaspoon Black Pepper to the cabbage. Thoroughly mix the ingredients. It will be dry to start with, however, do not add extra ingredients yet. Keep stirring and the slaw will start to come

Chicken casserole is a staple in my house. I do several variations, but my husband's is the most simplistic one there is! A lot of Southern cooks make casseroles with cream based soups, but I, personally, do not like cream soups. I think that once you try this recipe, you will understand the difference in flavor. This casserole is creamy, full of chicken, and topped with homemade stuffing on top, slightly crisp and golden brown. I made this actual casserole for my husband as I was having to go away on a work related trip so that he would have something delicious for dinner at night. This meal keeps well in the refrigerator and can even be made ahead and then baked on the night of serving. Ingredients: FOR THE CHICKEN 1 Roasting Chicken (3 Pounds) 6 Cups Water 1 Tablespoon Salt 1 teaspoon Black Pepper FOR THE CREAM FILLING 1/2 Cup Button Mushrooms, Chopped 4 Tablespoons Butter or Margarine 4 Tablespoons All Purpose Flour 2 Cups Chicken Broth 1 Cup Skim Milk 1/2 t

Last Thursday, I was privileged enough to be invited to a wonderful luncheon that I look forward to every year. This event is always catered and typically features chicken, various sides, and an assortment of homemade pies. Don't get me wrong, I LOVE CHICKEN, but this year, they mixed it up. Instead of the typical chicken lunch, we were treated to a tender, thinly sliced roast served with pan gravy and potatoes. When I took the first bite of the meat, I was taken back to my childhood. When I was growing up, I remember, very clearly, my nana's stewed beef piled high over a bed of creamy mashed potatoes. The meat was so tender that it literally fell apart. The gravy was flavorful, but simple. I loved this meal! Now, I will be honest, I have tried several times to replicate this meal over the past 4 years with no luck. So when I decided that I had to find out what I was doing wrong, I immediately picked up the phone and called my mother. Much to my surprise, my biggest mis

We love a good hamburger. When we really want to go all out, we go for the bacon, cheddar, and, if feeling really indulgent, a fried egg! However, lately, we have really been trying to cut back on the rich foods and revamp our favorites into lighter favorites. If you are like me, I am sure you are skeptical of a juicy burger from lean beef; however, the key is a slow, lower cooking method and the addition of finely minced onions for moisture. This recipe is definitely a winner for a lower fat burger. Ingredients: 1 Pound 93% Lean Ground Beef 4 Tablespoons Finely Minced Fresh Onion 1/2 teaspoon Salt 1/2 teaspoon Cracked Black Pepper 1 Tablespoon Worcestershire Sauce 2 Tablespoons Vegetable Oil 1. Place all ingredients, minus oil, in a large bowl. Using your hands, thoroughly combine without over working. 2. Press the burger mix flat and then use the side of your hand to evenly divide into quarters. 3. Pat each quarter into patties of desired thickness, using your

I think that when people think about potato wedges, they automatically assumed that they have to be fried in order to get the crisp coating. Here in my county, there is something called Holly Taters. These are fried potato wedges with a seasoned bread coating on the outside; these are staples at church gatherings! While I appreciate the heritage of the recipe, I find that the coating gets a little soggy and, if not eaten immediately, the potatoes taste greasy. This recipe is an adaptation from my standard oven baked wedges with an Italian twist. Your family will like these so much that you will want to make them all the time! Ingredients: 3 Large Baking Potatoes 4 Tablespoons Margarine 1 teaspoon Finely Minced Garlic 1/3 Cup All-Purpose Flour 1/4 Cup Grated Parmesan 1/2 teaspoon Salt 1/2 teaspoon Cracked Black Pepper 1/2 teaspoon Italian Seasoning 1. Peel the potatoes. Using a large knife, cut in half lengthwise and then each half into 4 wedges. Place the wedges in a l

My husband is a cheesecake fanatic! He loves all kinds of cheesecake.......chocolate chip, cherry, dutch apple........any kind! However, I will say that this recipe is truly close to our heart. Picking peaches from the family trees is an annual tradition for the two of us, and every year, we spend that evening peeling and canning the fruits of our harvest to last us throughout the year. The peaches used in this recipe come from a quart of our fresh peaches, preserved without additional sugar. You will love the creamy cool cheesecake paired with the sweet peaches. It is the South on a plate! FOR THE CRUST 3 Cups Graham Cracker Crumbs 1/2 teaspoon Cinnamon 1 Stick Butter, Melted FOR THE FILLING 1 Pound Cream Cheese, Softened 3 Eggs, Room Temperature 1 Cup Sugar 1 Pint Sour Cream 1 teaspoon Vanilla 1/2 Cup Peaches, Diced FOR THE TOPPING 1 Cup Peaches 1 1/2 Cup Peach Juice 1/4 Cup Sugar ADDITIONAL ITEMS 4 Cups Boiling Water Preheat Oven Temperature: 325 Degrees

I love sweet potatoes! However, I love the natural flavor and sweetness without all of the extra sugar. I am not saying that I do not appreciate a wonderfully gooey potato covered in cinnamon and brown sugar, but, when it comes to my wedges, I like them in their simplest form. This recipe only has 4 ingredients and is a great way to get your kids to eat their veggies because they are sweet, slightly salty, and baked! Ingredients: 4 Large Sweet Potatoes 2 Tablespoons Vegetable Oil 1 teaspoon Sea Salt 1/2 teaspoon Cracked Black Pepper 1. Preheat oven to 450 degrees. 2. Using a vegetable peeler, remove the skin from the potatoes. Cut each potato in half, lengthwise, and then cut into wedges. You should get 8 wedges per potato. 3. Place the wedges on a baking sheet. Drizzle with oil and then sprinkle with salt and pepper. 4. Bake for 17-20 minutes, turning once halfway through cooking. 5. Serve immediately!

So when springtime starts to roll around, it is time to break out of the kitchen and move outdoors to the grill. While hamburgers and chicken are great, tonight, we wanted something a little different. The use of cornish hens in this recipe allows for a quicker cook of whole hens, as compared to whole chickens, and is nice enough to entertain with at your next cookout. Imagine everyone's surprise when you serve them their own small hen half instead of the typical BBQ chicken pieces. Ingredients: 2 Cornish Hens, Butterflied 1/2 teaspoon Garlic Salt 1/4 teaspoon Red Pepper Flakes 1/4 teaspoon Paprika 1/4 teaspoon Cracked Black Pepper 2 Tablespoons BBQ Sauce 1. To butterfly the hens, remove the backbone from the chickens and then press down on the breastbone to flatten. Make sure to turn the legs out so the thighs rest on the breast. 2. Combine the seasoning in a small bowl. Sprinkle over the skin of the hens. Using your hands, rub the dry seasoning into the skin.

This recipe is a variation on a breakfast sandwich I typically enjoy at least one morning a week. I usually make the sandwich completely vegetarian. However, as you know, I have said that my husband is a true carnivore. So one morning, while making my husband's Bacon, Egg, and Cheddar Bagel, I could not control myself from stealing a couple of slices. The result is delicious! What I will say is that whether you make it with or without bacon, this is a great way to start your day! 2 Strips Thick Sliced Bacon 2 Egg Whites 1/2 Slice Mild Cheddar Cheese 1 1/2 Cups Baby Spinach Leaves Salt and Pepper 1 Everything Bagel Thin 1. In a large skillet, cook the 2 slices of bacon over medium heat until crisp, turning once. Remove from the pan and leave to drain on a paper towel. 2. If the pan has a large volume of grease, drain until just a thin layer of oil remains. Reduce heat to medium-low. 3. In a bowl, whisk the egg whites until slightly foaming. Pour into the egg whites

I often get asked if I cook full meals every night of the week; the truth is that most nights, I do. I personally find cooking to be an escape after a long day at work. However, as much I as love to cook dinner, some nights, there is just not the time or energy. Instead of rushing out to the local fast food restaurant  I like to pull from my stash of quick meals. Below is my top 5 go to make ahead dinners. With these on hand, you will be able to throw a dinner together any night of the week. 1. Meatball Lasagna :  Having my meatball lasagna frozen in individual servings is a great way to have quick dinners or packed lunches. The noodles are still moist and the cheese is creamy. Every time I reheat this recipe, it tastes just as fresh as the day it was made. 2. Eggrolls: About once every 6 months or so, I make homemade egg rolls. Since all the wrappers need to be used up at the same time, I make about 30 rolls at a time. After much practice, I have found the best way to preserve a

We eat so much chicken in my house that I have to find ways to make it something new for dinner. Oven roasted chicken is a standby for me, but tonight, I wanted something a little more elegant . I thought about romantic dinners we have shared and they all seemed to be filled with constructed food ; what I mean is that they involve a stacking of food for presentation, usually a creamy starch topped with sautéed vegetables and then the meat. This recipe is an ode to romantic nights and weeknight dinners. Your guests will be impressed! Ingredients: FOR THE CHICKEN 1 Whole Chicken (4 Pounds) 3 Tablespoons Butter, Melted 1/2 teaspoon Kosher Salt 1/2 teaspoon Freshly Cracked Black Pepper 1 teaspoon Mrs. Dash Table Blend FOR THE POTATOES 3 Cups Idaho Potatoes, Peeled 8 Cups Cold Water 1/3 Cup Milk 1 1/2 Tablespoons Butter 1 Tablespoon Sour Cream 1/4 teaspoon Salt 1/4 teaspoon Fresh Cracked Black Pepper FOR THE SPINACH 2 Tablespoons Butter 1 Clove Garlic, Sliced 4 Cups

In this household, if there are two things we love, it is crispy chicken wings and Asian food. This recipe combines them both perfectly. The great thing about my wing recipe is that they are baked, not fried. The baked wings allows for a much healthier version of the traditional wings and also requires much less active cooking than standing over a large pot of hot oil. We use this cooking method for wings all the time with variations on the sauces. This sauce recipe is sweet and spicy with a nice balance of flavors! Ingredients: 24 Wing Segments 2 Tablespoons Thai Chili Sauce 1 teaspoon Sriracha Hot Chili Sauce 2 teaspoon Soy Sauce 2 teaspoon Rice Vinegar Pinch of Salt Pinch of Garlic Powder 2 teaspoons Sesame Seeds 1. Preheat oven to 375 degrees. 2. Arrange the wing segments on a large baking sheet fitted with a wire rack that has been sprayed with  cooking oil. Place in the oven and bake for 1 hour. 3. In a measuring cup, combine the remaining ingredients, minus s