Category:

American Food

Darlene’s Broccoli Salad

by jughandle January 15, 2018

written by jughandle

Darlene’s Broccoli Salad recipe is an adaptation of a Paula Deen recipe which originally had a cup of mayo instead of the yogurt. Her recipe had over 440 calories per serving. Darlene’s has only 305. It is also high in vitamin A and has over 126 % of your daily allowance of vitamin C.

Darlene often substitutes nuts like pecans or walnuts for the sunflowers seeds when they are hard to find. Feel free to sub other ingredients out as you like. np of mayo instead of the yogurt. Her recipe had over 440 calories per serving. This one has only 250. It is also high in vitamin A and has over 126 % of your daily allowance of vitamin C.

Broccoli Salad

Low calorie adaptation of a Paula Deen recipe.

Course Lunch, Salad

Cuisine American

Keyword Broccoli Salad

Protein bacon

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Lunch, Salad

Cuisine American

Keyword Broccoli Salad

Protein bacon

Cooking Method fresh chopping

Hot/Cold Dish Cold

Servings 8 servings

Author jughandle

Ingredients

1 lb Broccoli Florets cut into bite sized pieces
6 slices Bacon cooked crispy and crumbled
1/2 Cup Vidalia Onions Or red onions chopped
1/2 Cup Raisins
1/4 cup dried cranberries
1/4 Cup Sunflower seeds
8 oz Cheddar cheese diced into 1/4 inch pieces
1 Cup cherry tomatoes halved

For the Dressing

1 Cup Plain Greek Yogurt
1 Tbsp apple cider vinegar
3 Tbsp sugar or to taste
1 tsp kosher salt or to taste
1/2 tsp black pepper or to taste

Instructions

Cut the washed broccoli florets into bite size pieces.
Chop the Vidalia or red onion
Cut the cherry tomatoes in half
Cut the cheddar cheese in to 1/4-3/8" cubes
Add the veggies to a bowl along with raisins, cranberries, sunflower seeds and crumbled bacon.
Mix yogurt, vinegar together with (put vinegar in 1 T at a time and check flavor), sugar, salt & pepper in separate bowl, mixing well.
Pour over veggies and toss.
Adjust seasonings
Chill in refrigerator before serving.

Nutrition Facts

Broccoli Salad

Amount Per Serving

Calories 305 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g50%

Cholesterol 42mg14%

Sodium 610mg27%

Potassium 429mg12%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 10g11%

Protein 15g30%

Vitamin A 728IU15%

Vitamin C 56mg68%

Calcium 268mg27%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

January 15, 2018 3 comments

American Food Baking Bread James Beard Vegetarian

Basic White Bread – Recipe by James Beard

by jughandle December 1, 2011

written by jughandle

Basic White Bread – Recipe by James Beard

This recipe is James Beard’s classic white bread recipe. Once you master it you are good to go for bread. I did cut down the salt from 3 tsps to 1. – Jughandle

James Beard's Basic White Bread

Makes 1 large loaf or 2 small loaves This recipe called originally for 3 tsp of salt. A reader pointed out that 3 tsp is way too much so I cut it to 1 tsp. - jughandle

Course Bread

Cuisine American

Keyword Basic Bread

Cooking Method Baking

Hot/Cold Dish Cold

Course Bread

Cuisine American

Keyword Basic Bread

Cooking Method Baking

Hot/Cold Dish Cold

Rising Time 3

Servings 12 Servings

Author James Beard

Ingredients

INGREDIENTS

1 yeast package active dry
2 C water Warm to 100-115 degrees F
2 tsp sugar granulated
4 C all purpose flour approx. 1 lb
1 Tbsp salt
2 Tbsp butter Softened for buttering bowl and pan

Instructions

In a small bowl mix the yeast and the 1/4 cup warm water; add the sugar, stir well, and set aside until proofed.
It is proofed when fermentation is apparent: the mixture will swell and small bubbles appear on the surface. (If it doesn't proof at all, it means the yeast is not fresh or it is dead.)
In a small saucepan heat the milk with the salt and stir in the butter until it melts. Set aside to cool until it is no warmer than the yeast mixture.
Put 2 cups of the flour in a large mixing bowl and stir in the milk mixture. Beat well with a wooden spatula, add the yeast mixture, and continue beating the dough until it is smooth, adding an additional cup of flour to make a firm dough.
Turn the dough out onto a floured work surface and begin the kneading process, which evenly distributes the fermenting yeast cells through the dough.
There are several kneading methods, but the basic one is to flour the dough and your hand lightly, then push the heel of your hand down into the dough and away from you. Fold the dough over, give it a quarter turn, and push down again. Repeat pushing, folding and turning until the motion becomes rhythmic.
Knead for about 10 minutes, kneading in additional flour as necessary, until the dough is smooth and no longer sticky, and blisters form on the surface.
To test whether the dough has been kneaded enough make an indention in it with your fingers; it should spring back. If blisters form on the surface of the dough and break, this is another sign that the kneading is sufficient.
* Note: If you have a heavy-duty electric mixer with a dough-hook attachment, knead the dough with the hook and finish it off on the board.
Butter a large bowl, transfer the dough to it, and turn the bowl until the dough is well coated with butter on all sides. Cover the dough with a dish towel and let it rise in a warm, draft-free place for 1 to 1-1/2 hours, until it is doubled in bulk. A good, warm, draft-free place is inside your room temperature oven.
To test further if the dough has risen properly, make an indentation in it with two fingers: if the dough does not spring back, then it is ready.
Butter a 9x5x3 inch loaf pan, or two pans that are about 8x4x2 inches. Punch the dough down with your fist to deflate it; transfer it to a floured board and knead it well for about 3 minutes. Pat it into a smooth round or oval shape and let it rest for 4 to 5 minutes.
Then form into 1 large or two small loaves, by shaping the dough into an oval the length of your bread pan, then gently stretching, rounding, and plumping it in the palms of your hands, tucking the edges underneath and pinching them together.
Lift carefully; drop the dough into the pan or pans and smooth out. Cover the dough with a towel and let it rise again in a warm draft-free place for about 45 minutes to 1 hour, until it is double in bulk.
Preheat the oven to 400 d F. Brush the egg wash over the top of the dough.
Bake in the center of the oven for 20 minutes; reduce the heat to 350 d F and bake for 20 to 25 minutes longer, until the crust is well browned and the bread sounds hollow when removed from the pan and tapped on the bottom with the knuckles.
If you like a crusty loaf, remove it from the pan about 5 to 10 minutes before the end of the baking time and let it finish baking on the oven rack. It will get brown and crusty all over.

Notes

* Note: If you have a heavy-duty electric mixer with a dough-hook attachment, knead the dough with the hook and finish it off on the board. Remove the bread from the oven and let it cool on a rack before slicing.The bread may be stored in a plastic bag in the refrigerator after it has cooled. If you seal it in a bag before it is completely cooled, the crust will become soft. Stored bread will keep about 1 week. It also freezes well if wrapped tightly in plastic wrap and sealed in a plastic bag and can be kept for up to 3 months.

Nutrition Facts

James Beard's Basic White Bread

Amount Per Serving

Calories 171 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 601mg26%

Potassium 44mg1%

Carbohydrates 32g11%

Fiber 1g4%

Protein 4g8%

Vitamin A 60IU1%

Calcium 8mg1%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

December 1, 2011 0 comments

American Food Baking Combination Side Dishes Dinner/Supper Lunch Onion Potato Vegetables Vegetarian

Upside Down Potato and Onion Tart – Recipe

by jughandle November 6, 2011

written by jughandle

My Upside Down Potato and Onion Tart is my most popular recipe. I guess it’s the combination of onions and potatoes baked in butter and oil that just sounds tasty. The dish presents well at the table and pairs extremely well with just about any meat. You have to try it with my Pork Loin. It makes a killer combination.- Jughandle

Upside Down Potato and Onion Tart Recipe

This is a very popular side dish that is quick to put together and can cook while you prepare other parts of the meal. It goes great with just about any meat, but especially with pork. -jughandle

Course Side Dish

Cuisine American

Keyword Upside Down Potato and Onion Tart

Cooking Method Baking

Hot/Cold Dish Hot

Course Side Dish

Cuisine American

Keyword Upside Down Potato and Onion Tart

Cooking Method Baking

Hot/Cold Dish Hot

Servings 8 Servings

Author jughandle

Ingredients

1 lb Red Potatoes washed and sliced to match the onions
1 Whole Vidalia Onion Large Sliced 1/8 - 1/4 inch slices
2 1/2 Tbsp Butter
3 Tbsp Olive oil
1/2 C Gruyere cheese grated
1/2 C Feta Cheese crumbled
1 C Mozzarella cheese grated
10 Sprigs Thyme pull the leaves off stems and discard stems
1/4 tsp oregano dry or fresh
1 tsp Tabasco sauce
1 tsp worcestershire sauce
Salt and Pepper to taste

Instructions

Prep:

Grate the Gruyere and Mozzarella cheeses
Crumble the Feta Cheese
Slice the onion into thin rings, rinse with water, dry and reserve
Slice the potato into thin disks to match the onions, rinse with water, dry and reserve
De-stem the Thyme and reserve

Cook:

Preheat oven to 400°.
Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is best) over medium heat on the stove top.
Sprinkle in the thyme and spread the onion on the bottom of the pan to saute for 5 minutes. Stir or jiggle the pan gently, don't break up the onions when you stir. Cover the pan for a couple of minutes to cook the onions more evenly.
Place the potato, olive oil, cheeses, Tabasco, worcestershire salt and pepper in a bowl and toss to combine. Coat the potatoes with the mixture.
Spread the sauteing onion evenly in the pan and top with the potato mixture. Remember that the bottom will be the top when you serve it so arrange the onions neatly.
Put the whole thing in the oven and bake for 45 minutes or until golden brown and cooked through. The potatoes will be the last thing to cook, check them. They should be fork tender.
Drain off accumulating liquid about 3/4 of the way through the bake to get a more crispy result
Use a knife to cut around the tart in the pan to loosen it. Turn upside down onto a serving dish for presentation. Put a sprig or two of thyme on top for garnish.

Notes

Note: you could change the flavor profile and texture by using different onions and/or potatoes. The onion is the most decorative part so you could mix in a few red onions too. I use red potatoes because they are firm and hold up well during the bake. Yukon Gold would also work.

Nutrition Facts

Upside Down Potato and Onion Tart Recipe

Amount Per Serving

Calories 221 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Cholesterol 38mg13%

Sodium 285mg12%

Potassium 295mg8%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 385IU8%

Vitamin C 7.3mg9%

Calcium 211mg21%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Variations and Complimentary recipes:

You could change the flavor profile and texture by using different onions and/or potatoes. The onion is the most decorative part so you could mix in a few red onions too. I use red potatoes because they are firm and hold up well during the bake. Yukon Gold would also work.

Jughandle’s Oven Roasted Pork with Root Vegetables

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November 6, 2011 0 comments

American Food Carbohydrates Jerry Wooden Oven Roasting Potato Vegetables Vegetarian

Roasted Potato Stacks – Recipe

by jughandle November 6, 2011

written by jughandle

Roasted potato stacks with crisp baked cheese are the perfect comfort food. These little treats are easy to make and can be served with anything you’d normally have potatoes with, only fancier.

Roasted Potato Stacks Recipe

Simple easy to make or make ahead and pop in the oven recipe. Sometimes you just need comfort food.

Course appetizer, hors d'oeuvre, Side Dish

Cuisine American

Keyword Potato Stacks

Cooking Method oven roasted

Hot/Cold Dish Hot

Course appetizer, hors d'oeuvre, Side Dish

Cuisine American

Keyword Potato Stacks

Cooking Method oven roasted

Hot/Cold Dish Hot

Resting/draining time 20

Servings 12 servings

Author jughandle

Ingredients

2 lbs red potatoes Yukon gold or Russet works well too
4 cloves garlic sliced or crushed
1 tsp kosher salt more or less to taste
1/2 tsp black pepper more or less to taste
1 tsp Italian seasoning Sprinkle on top before roasting
3 Tbsps olive oil or butter
1 Cup Cheese any kind will work, grated.

Instructions

Preheat the oven to 375 °F

To make the garlic oil:

combine the olive oil and crushed garlic cloves in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown.
Remove from the heat and set aside to cool down a bit.

For the Stacks:

Use any type of potato that you like, some people even like sweet potatoes, but it is easier if you select potatoes roughly the size of the muffin tin.
Clean and Peel the potatoes or use them with skin on. Slice potatoes as thin as possible by hand or with a mandolin.
Brush or spray a 12 hole muffin tin with the garlic oil or baking spray using a pastry brush, spray can or paper towel.
The easiest way to arrange the slices would be to put the slices in a large bowl and toss with the oil mixture until coated.
Mix in grated cheese. Then start stacking the slices in the muffin tins.
You can be as fancy as you want to be. Some people arrange them like rose petals. Some just jam them into the tin. It all eats the same.
Season with salt and pepper. Sprinkle the potato stacks with the fresh thyme leaves.
Roast the potato stacks in the preheated oven for 45 minutes to an hour or until the potatoes are golden brown and cooked through. The thicker your slices the longer they will take to cook.
Serve immediately with any main entrees.

Notes

Get creative, change up your seasonings and try different potato types.

Nutrition Facts

Roasted Potato Stacks Recipe

Amount Per Serving (1 Stack)

Calories 124 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 266mg12%

Potassium 357mg10%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 100IU2%

Vitamin C 7mg8%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

November 6, 2011 11 comments

Bread Chicken Ella Ween Myer Southern American

Fried Chicken and Cornbread

by jughandle October 30, 2011

written by jughandle

Fried Chicken and Cornbread, doesn’t that sound good? Since I’ve now been a flexa-vegan-tarian for 5 weeks now and counting, the fried chicken is making my mouth water like all get out. I thought I’d treat the crowd who isn’t beating themselves with a stick (read going on a diet) with a couple of great recipes from my mother-in-law and sister-in-law. These are consistently the best pan fried chicken and corn bread I’ve ever eaten. The down side to these recipes is that like all great cooks, Beverly and Ella Ween don’t use a recipe, but cook by “feel” instead. I’ll do my best to provide you with repeatable recipes.

Cornbread

Beverly’s corn bread is crisp on the outside and soft and juicy on the inside. It smells great and is good with just about anything or nothing at all but a little butter. She insists on using self-rising Martha White brand flour and self-rising White Lily brand corn meal and who can argue with perfection. She coats the 9″ cast iron skillet with a heavy helping of Crisco shortening, but I bet lard would be good too. The batter is a mixture of white flour and Corn meal but is heavily weighted to the corn meal side using 3 cups. The wet ingredients are 2 eggs and a cup of buttermilk. She cooks it hot at 425-450 and it comes out with a crispy crust because of the Crisco in the skillet.

Click here for the full recipe

Pan Fried Chicken

Considering my new status as a non-meat eater, it is going to be hard to get through this post. My mouth is already watering from the memories of crispy, tender, succulent fried chicken… …Ok, I’m back now. This chicken that my mother-in-law, Ella Ween makes is hard to describe, except to say I could easily eat a whole bird, piece by delectable, scrumptious, luscious piece. Ella Ween achieves a great piece of chicken by removing the skin. Then generously seasons the pieces with salt and pepper before dredging in a wet mix of egg and buttermilk. The dredge is followed by a dry coating of seasoned self-rising flour. “I’ve seen that or done that before”, you might be thinking. Yeah, you might have, but did you use self-rising flour? Or follow that by browning the chicken on both sides in the hot oil? Then did you lower the temperature and cover the pan while simultaneously frying and steaming the bird? I didn’t think so. People, this is seriously good chicken.

click here for the complete recipe

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October 30, 2011 2 comments

Beverly Myer Naugher Bread Brent Naugher Southern American Vegetarian

Beverly’s Southern Cornbread Recipe

by jughandle October 30, 2011

written by jughandle

I am a lucky guy to have married into a family of hard working, strong willed Alabama women. They all have a list of talents and constantly surprise. Beverly, my wife’s younger middle sister makes a bunch of great stuff. Her cornbread is tops on my list. You have to try all the variations. I’d have a hard time picking a favorite. – Jughandle

Beverly and her husband Brent

This is my sister-in-law Beverly’s Southern Cornbread Recipe and it is the best I’ve ever had. Like most people who are really good at something, Beverly doesn’t measure, but just knows how much to use. This recipe is as close as I could get to measurements. – jug

Southern Cornbread Recipe

My sister-in-law makes the best cornbread I've ever had. I'll be shocked if you don't think so too. - jughandle

Course Bread

Cuisine Southern American

Keyword Southern Corn Bread

Protein Egg

Cooking Method Pan Fried in Oven

Hot/Cold Dish Hot

Course Bread

Cuisine Southern American

Keyword Southern Corn Bread

Protein Egg

Cooking Method Pan Fried in Oven

Hot/Cold Dish Hot

Servings 8 servings

Author Beverly Myer Naugher

Ingredients

What You Will Need:

9 inch cast iron skillet
1/4 Cup Crisco shortening
3 Cups Self-rising CornMeal Martha White "Hot rise"
1/2 Cup Self-rising Flour White lily brand only
1 Cup Buttermilk
2 Eggs large eggs

Instructions

Method:

Preheat oven to 425-450F.
Heavily coat a cold 9-inch cast iron skillet with 1/4 cup of Crisco shortening – coat heavily because the batter kind of fries in the shortening
Put greased skillet into hot oven and remove when shortening is melted
Add cornmeal and flour together in a large bowl.
Mix the eggs and buttermilk in a separate bowl
Add the liquid mixture to the dry ingredients to form a batter.
Pour the batter into the pre-heated and greased 9-inch skillet.
Bake in oven for 15-20 minutes, or until it is lightly browned around the edges,

Optional Ingredients:

Onions, jalapenos, corn and/or cheese to taste

Notes

Note: Beverly likes her’s crispy, or until a fork stuck into the center of the pan comes out clean.
Serve hot.

Notes: Only fill the skillet halfway with the batter. It seems to be very important to use self-rising cornmeal and flour for this recipe and Beverly swears by White Lily self-rising flour and Martha White “Hot Rise” corn meal. – jug

Nutrition Facts

Southern Cornbread Recipe

Amount Per Serving

Calories 348 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 44mg15%

Sodium 50mg2%

Potassium 255mg7%

Carbohydrates 51g17%

Fiber 6g25%

Sugar 2g2%

Protein 9g18%

Vitamin A 110IU2%

Calcium 44mg4%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

October 30, 2011 1 comment

American Food Chicken Hors d'oeuvres Pork Snack Southern American

Bacon-Wrapped Jalapeno Chicken Bites – Recipe

by jughandle October 27, 2011

written by jughandle

Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender.
Sprinkle a 1/4 teaspoon of peppers over cream cheese. Adjust for the amount of heat you like.
Fold or roll chicken to enclose cream cheese mixture.
Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides.
Be sure to remove your hands from the plate quickly, these are going to move fast!

Note: try using a zip lock bag to pound your chicken, it will contain all of the mess – jug

Recipe and pictures are from Salad-in-a-jar.com – http://www.salad-in-a-jar.com/family-recipes/bacon-wrapped-jalapeno-chicken-bites

Bacon-Wrapped Jalapeno Chicken Bites - Recipe

Author jughandle

October 27, 2011 2 comments

Bacon Brent Naugher Naugher Family Oven Roasting Southern American

Brent’s Stuffed Jalapeno Peppers

by jughandle September 12, 2011

written by jughandle

I would again like to thank Brent for this great recipe for his Stuffed Jalapeno Peppers and thank Brent and Beverly for taking the fantastic in-progress shots for the blog.

clean and slice 2 dozen, or more, med to large jalapeno Peppers length wise. Remove the seeds and white pith

soften the cream cheese in the microwave for 30 sec. to make it easier to spread

fill the halves of the peppers with the cream cheese
lay your bacon on the table and wrap each suffed pepper in a strip of bacon

A tooth pick can be inserted through the bacon and pepper to help hold the bacon, but probably won’t be necessary
Lay out the wrapped peppers on a sheet pan
Sprinkle all of the peppers with Brent’s Rub mixture

Cook on 400 ° F until crispy
Carefully pour off bacon grease

Plate and serve
Apologize to your guests for not making enough

Brent's Stuffed Jalapeno Peppers

Author jughandle

September 12, 2011 6 comments

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