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Jan 21, 2010

Buttermilk Biscuits

2 cups self-rising flour

2 teaspoons sugar

1/2 cup vegetable shortening

2/3 cup buttermilk

Preheat the oven to 450ºF.

In a bowl, combine the flour and sugar. Using two knives, cut in the

shortening until it is thoroughly combined. You may also use a food

processor. Add the buttermilk all at onces and stir until it and the

flour are mixed. The dough will be very moist.

Use a floured board and floured fingertips, pat out the dough to a

1/2-inch thickness. Cut the dough into 12 biscuits with a sharp knife,

dipping th eknife in flour after each use to keep it from sticking.

Transfer the biscuits with a floured metal spatula to an ungreased baking

sheet and bake for 10 to 12 minutes, until the tops are lightly browned.

Serve warm.

Watermelon Salad with Mint Leaves

5 pounds watermelon

1 whole vidalia onion

1/4 cup red wine vinegar

1 1/2 teaspoons salt -- to taste

1 1/2 teaspoons pepper -- to taste

1/2 cup extra virgin olive oil

2 tablespoons fresh mint -- chopped

4 ounces feta cheese -- crumbled

6 whole mint sprigs

Cut the flesh from the melon and cut into bite size pieces, removing

and discarding the seeds, and set aside. Peel and slice the onion into


In a small bowl, combine the vinegar, salt, pepper, and whisk until

salt is dissolved. Slowly whisk in the olive oil, a few drops at a

time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing

over the melon mixture and toss gently until everything is coated and

evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint


Fried Chicken

Salt and pepper, for seasoning chicken

1 (2 1/2 pound) chicken, cut into pieces

Peanut oil, for frying

3 eggs

1/3 cup water

2 cups self-rising flour

1 teaspoon black pepper

Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight.

Heat peanut oil in a cast iron skillet to 350 degrees F.

Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

Tomatoes stuffed with Chicken Salad

6 large tomatoes

2 cups cooked and cubed chicken

1/2 cup minced red bell pepper

1/2 cup corn, drained

1 1/2 tablespoons minced red onion

1/4 cup plus 2 tablespoons olive oil

1/4 cup fresh lemon juice

1 tablespoon chopped fresh Italian flat-leaf parsley

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

1 teaspoon ground black pepper

1/2 teaspoon salt

Leaf lettuce or spinach leaves

Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes.

Turn tomatoes upside down on paper towels to drain.

In a medium bowl, combine chicken, bell pepper, corn, and onion.

In a small bowl, whisk together olive oil and next 6 ingredients.

Pour over chicken, tossing gently to coat.

Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken

salad evenly into tomatoes. Refrigerate or serve immediately.

Fruit Salad with Honey Dressing Recipe

1/3 cup honey

1/4 cup orange juice

1/4 cup canola oil

1/2 teaspoon fresh lemon juice, plus the juice 1 lemon

1 1/2 teaspoons poppy seeds

1/4 teaspoon salt

1/4 teaspoon prepared mustard

1 apple, cored and diced

1 banana, sliced

1 avocado, peeled and sliced

1 (11-ounce) can mandarin oranges, drained

1/4 cup raisins

1/4 cup chopped walnuts or pecans

For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon

lemon juice, poppy seeds, salt, and mustard in a jar with a tight

lid; cover and shake well. Toss the apple, banana, and avocado with

juice from 1 lemon to prevent the fruit from turning brown. Combine

the fruit, raisins, and nuts in a glass bowl. Add the dressing and

stir gently. Serve on red leaf lettuce.

Smoked Honey Pork Chops

4 Smithfield Boneless Smoked Pork Chops

1 1/2 cups honey

3 tablespoons Soy Sauce


Pour honey in a bowl. Slowly add soy sauce until sauce is syrupy.

Place chops in a bowl or a pan and cover with marinade. Marinate

pork chops in sauce for up to four hours.

Broil chops for 2 minutes on broiler pan or on the grill. Turn and

broil for 2 more minutes. Place any remaining marinade in small

saucepan over low heat. Brush marinade onto chops as needed.

Leftover sauce can be served with the finished chops.

Spicy Cinnamon Cake

1 (18-ounce) package spice cake mix

1 (4 serving) package instant vanilla pudding mix

1 cup sour cream

4 eggs, beaten

1/2 cup corn oil

5 tablespoons sugar

2 teaspoons ground cinnamon

1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.

Sour Cream Scones

2 cups all-purpose flour

3 tablespoons sugar

2 tablespoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons butter, cubed

1 cup sour cream

1 egg yolk

1/2 cup heavy cream

1/4 cup sugar in the raw

Preheat oven to 400 degrees F.

In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.

Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down into a 3/4 inch thick square shape. With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles.

Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw. This will create a shiny and crunchy top for the scones. Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

Pecan Pie Muffins

1/2 c. butter, softened

3/4 c. packed light brown sugar

2 eggs, beaten

1/2 c. all purpose flour

3/4 c. chopped pecans

Preheat oven to 350 degrees, grease and flour 8 muffin tin cups or use

paper liners. In a medium bowl, cream the butter and the sugar. Add the

eggs and mix well. Add the flour and stir until just combined. Stir in

the pecans. Spoon the batter into the prepared muffin cups, filling 2/3

full. Bake for 25 minutes. Serve warm with more butter