Modern Southern Cook

Over the past two years, I have developed a fondness for a cut of meat called the Beef Shank. The meat requires slow roasting to develop the melt-in-your-mouth tenderness that it is capable of, but the wait is definitely worth it. This recipe was actually inspired after watching an episode of a television cooking show in which the chef created a delectable stewed beef over mashed potatoes. Seeing the mouth-watering meal made me want to recreate the recipe with what I had on hand in my pantry. If you happen to not have beef shanks available to you, this meal can be made with regular stewed beef but I think the wonderful flavor imparted by the bone-in meat will be missing; however, the results will still be amazing! Additionally, you can use baby portobello or white button mushrooms. I actually used a combination of the two and it was perfect. 1 Tablespoon Canola Oil 2 Pounds Beef Shanks 1/3 Cup Flour 1/4 teaspoon Salt 1/4 teaspoon Black Pepper 4 Cloves Garlic, Sliced

This recipe was developed out of a necessity to use up leftover mashed potatoes that were just sitting in the refrigerator, taking up space and mocking me every time I looked at them. Okay, maybe they were not really mocking me, but it sure felt like it. Reheated potatoes are not what I believe anyone would call a delicious side dish, however, you also don't want to be wasteful and throw them away. So what do you do? A common use for leftover mashed potatoes in the South are to make potato cakes. However, although both my husband and I grew up with this dish, neither of us enjoyed them. The typical potato cake from our childhood was just a lump of mashed potatoes mixed with some sliced onions and fried into a bland, bread-like mass. I know plenty of people that enjoy them, but I am not one of them. So, in an effort to reinvent this dish, I drew on the inspiration of a platter of loaded cheese fries. By adding bacon and cheese while also cutting down on the flour, these cakes are

So this recipe is for a roasted pork butt in a spicy dry rub. If you follow my blog, you know that my husband and I have a major pulled pork obsession. While my husband is a big fan of a sauced barbecue, I happen to love the flavor of a perfectly cooked, dry rubbed shredded pork with additional dry seasonings for a little zip! Adding sauce to the finished product is completely optional and allows for everyone to customize to their taste. I made this pork butt in the slow cooker. You can definitely use the same recipe with a low oven temperature method or even in your outdoor smoker and the results will be amazing. The great thing about the slow cooker method is that you allow the meat to marinade overnight and then just have to place it in the slow cooker in the morning. The meat cooks while you are away and then you come home to a hot, delicious meal just in time to feed the hungry crowd. 9 Pound Pork Butt 2 Tablespoons Yellow Mustard FOR THE  DRY RUB 2 Tablespoons Dark B

After all of the rich and hearty foods of the holiday season, I find myself longing for a warm bowl of oatmeal to help get my body back in balance. While I am guilty of reaching for the microwave packets every now-and-then, my favorite oatmeal is made the old fashioned way. It is still quick and easy, but the texture of the oats is very different. Additionally, by making your meal from scratch, you are able to control the sodium and sugar as well as make unique flavor combinations that just do not come from a store bought box. This is method that works for any flavor you desire. Simply change up the ingredients and you have a brand new recipe! 1 cup Milk 1/2 cup Quick Cook Oats 1 teaspoon Light Brown Sugar 2 Tablespoons Chopped Walnuts 1 Tablespoon Raisins 1/4 teaspoon Cinnamon 1/2 Banana, sliced 1. In a small saucepan, heat the milk over medium heat until just getting ready to boil. Add remain ingredients, except bananas, and whisk continually. Reduce heat to m