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Red Wine and Berries Lemonade

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*Disclaimer, I received this product for free. This post is not sponsored by Zach & Zoe. All opinions are true and of my own.

An easy recipe for red wine and berries lemonade.  Red wine and  fresh berries lemonade is a refreshing cocktail perfect for gatherings. Red wine lemonade is like my version of sangria but without all the fuss. One of the ingredients in this “signature drink” is delicious wildflower raspberry raw honey! Perfect with creamy macaroni salad. and southern buttermilk fried chicken.

Red wine and berries lemonade

Red Wine and Berries Lemonade

Do you have a sweet red wine laying around? Or maybe you want to try something new with your red wine? If so, you can turn it into a delicious lemonade, of course! There’s not a lot of alcohol in this drink, so it’s great to sip while you’re outside on the grill, watching your kids play outside, enjoying a good book or gossiping with your girls on the deck. Feel free to add more wine if you like.

My family and I are moving to Kansas for a year in late June (for work reasons) and I cannot wait until we are settled into our new place. Once we are settled we’ll be able to enjoy the nice weather while sipping on this lemonade wine cocktail more often!

Red Wine and Berries Lemonade

So let’s talk about how easy it is to make this easy red wine lemonade cocktail/wannabee sangria cocktail. It’s so easy to make. All you need is lemonade obviously. Homemade is my preferred choice but I definitely understand if you decide to use a store brand, just make sure it’s a good quality lemonade.  The other two ingredients are sweet red wine (you can also use Moscato), honey if you like and mixed berries or you can use blackberries, strawberries or raspberries.

Add all the ingredient to a pitcher and mix well. Add a couple of berries into a glass. Add some ice the pour in the cocktail. Top with more berries and garnish with lemon and mint. So delicious!

Red Wine and Berries LemonadeRed Wine and Berries Lemonade

My friends over at Zach & Zoe sent me their wildflower with raspberry raw honey to try out. I’m so glad they sent it to me because it’s so freaking delicious. The huge jar is practically empty! I couldn’t stop eating it.  I ate it straight from the spoon. It’s that good! I can’t wait to try out their other flavors. Zach & Zoe honey is perfect for cocktails of course, non alcoholic drinks, tea, biscuits, cakes, pancakes and more.

I don’t boast about a product unless I truly love it and I truly love this honey! I bet you’ll eat it straight from the spoon too!  I should also mention that all of Zach & Zoe products are GMO free.

You can find out more about Zach & Zoe amazing rich honey flavors on their website.

Don’t forget to save and share this adult version red wine lemonade cocktail!  Summer gatherings will be here soon. You’re going to want to make this lemonade cocktail. Your guest will love this drink!

Red Wine and Berries Lemonade

Red Wine and Berries Lemonade
5 from 2 votes
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Red Wine and Berries Lemonade

An easy recipe for red wine and berries lemonade.  Red wine and  fresh berries lemonade is a perfect refreshing cocktail perfect for gatherings. Red wine lemonade is like my version of sangria but without all the fuss. One of the ingredients in this "signature drink" is delicious wildflower raspberry raw honey!
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Author April

Ingredients

  • 7-8 cups lemonade
  • 1/4 - 1 cup sweet red wine(or Moscato)
  • 1/4 cup Zach & Zoe wildflower raspberry honey add more for taste if you like
  • lemon slices for garnish optional
  • mint for garnish optional

Instructions

  1. If the raspberry honey is too thick, microwave it in 5 second increments.  Add the honey to the lemonade with wine and mix well. Add berries to the pitcher if you like. 

  2. To serve, add couple berries to each glass. Add ice then add the red wine lemonade. top with a couple more berries if you like. Garnish with lemon and mint (optional). 




Recipe Notes

This drink is perfect with creamy macaroni salad. 

Red wine and berries lemonade

Red wine and berries lemonade

Asparagus Beef Roll-Ups Recipe

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Beef roll-ups and fresh mozzarella and asparagus. Keto friendly and they’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

You may also like these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs just use keto Italian dressing).

Asparagus Beef Roll-Ups Recipe
Asparagus Beef Roll-Ups Recipe

It’s a New year and some people are trying to eat healthier so I wanted to share my inexpensive but healthy delicious and cute beef roll-ups but you don’t have to be on a diet to enjoy these. I love them and nope, I’m not on any special diet.

These steak roll-ups may look hard to make, but they are simple and they cook up in a blast. They’re perfect for date night dinner with the bae and a nice cocktail, perfect for summer bbq’s, picnics, and parties. If you’re like me then you’ll make them anytime. To make these quickly, purchase your choice of thin steaks or you check with your butcher, who should be able to cut them thin for you. You will also need toothpicks or kitchen twine to secure the roll-ups.

I usually use a very thin sirloin steak as I did with my cheesy steak rolls, but this time I used a cut of beef called milanesa. It’s cheaper than sirloin steak and it gets the job done because it’s nice and thin, however, some of the packages of milanesa beef aren’t perfectly round so if you’re a perfectionist, you may want to trim them real quick. If you don’t care about perfection then just roll and tuck the excess steak.

Asparagus Beef Roll-Ups Recipe

The idea behind these beef roll-ups actually started when I was making my quick cheesy crusted spinach and mushroom steak rolls. One evening, as I was making my steak rolls, I forgot that I had some frozen asparagus. I always blanch my asparagus then freeze them because they used to always go bad in the fridge. I hated when my veggies went bad. These days, just to be on the safe side,  if I’m not sure if I’m using my vegetables right away, I prep them then into the freezer.

Asparagus Beef Roll-Ups Recipe

Anyway, I remembered watching Tia Mowry at Home. She made her own version of Asian style beef wraps.  I ended up making my cheesy steak rolls and the asparagus beef roll-ups at the same time. The more steak for dinner, the better. My family loves steak so they’re always waiting impatiently for me to hurry up with the food.Asparagus Beef Roll-Ups Recipe

I wanted to add cheese to my roll-ups so I used some fresh diced mozzarella cheese that I had leftover from a previous recipe. Once the beef roll-ups were done, I covered each roll-up in marinara sauce. FYI, As with a lot of recipes involving steak, the outside of the steak will be more cooked than the inside.

Beef roll-ups and fresh mozzarella and asparagus. They’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

Don’t forget to check out these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs just use keto Italian dressing).

Beef roll-ups with fresh mozzarella and asparagus. They're simple to make, delicious and make excellent party appetizers or great anytime. These asparagus beef roll-ups can be eaten as is or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.
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Beef Roll-Ups

Beef roll-ups with fresh mozzarella and asparagus. They're simple to make, delicious and make excellent party appetizers or great anytime. These asparagus beef roll-ups can be eaten as is or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.
Course Appetizer, Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Author April

Ingredients

  • 1 1/2 lb very thin steak I used milanesa thin steak
  • 1 bunch asparagus
  • 8 oz fresh mozzarella cheese or one cup or more for taste or use your favorite cheese
  • salt and pepper for taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 tbs vegetable oil or more as needed
  • Your choice of a quality brand sauce. I use marinara or my Parmesan sauce recipe. Parmesan sauce recipe linked below

Instructions

  1. If you are using fresh asparagus, In a saucepan, add water to reach about 1 inches. Don't forget to add salt the water until boiling then add the asparagus and cook about 5 minutes then rinse and pat dry. 

    If you are using frozen asparagus, add to boiling water and cook until tender. 


  2. Cut the steak into slices (I was able to get 5 slices out of my steak) then season each steak slice with the seasonings, or you can seasoning the steak first then cut it.

    Place about 3-4 asparagus on each steak and then sprinkle fresh mozzarella all over the length of the steak. Tightly roll the steak up around the asparagus and cheese. Secure the steak with kitchen twine or toothpicks.


  3. Add vegetable oil to a large cast iron or frying pan over medium-high. When the pan is hot heat add the beef roll-ups. Cook each side for about 2-3 minutes on each side or to desired doneness. Serve immediately with your choice of sauce. I used marinara sauce or Parmesan sauce 

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Southern Buttermilk Brined Fried Chicken

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This southern buttermilk fried chicken is crunchy, juicy tender and golden. It’s finger-licking good (thanks to the brine and buttermilk). Serve this fried chicken with creamy macaroni salad and red wine with berries lemonade. So delicious!

This post may contain affiliate links. I will earn a small commission if you decide to make a purchase after clicking through the link. I will only refer you to products that I use that work well, are helpful and useful.buttermilk fried chicken

buttermilk fried chicken

Southern buttermilk fried chicken is one my favorite ultimate comfort foods. I’ve had my share of dry, greasy, burnt chicken but when it’s made correctly, it’s so darn good! I’m going to show you how I make my ultimate fried chicken. You will be sinking your teeth into some flavorful juicy fried chicken in no time.

I’ve been making buttermilk fried chicken using minimal ingredients since I was a kid. We didn’t brine our chicken. We used to let the chicken soak in buttermilk for a couple hours or overnight. These days I brine it in a buttermilk marinade. I also add more seasonings to the chicken. This fried chicken is so good and seasoned just right. My family loves it!  What do I love about this chicken?  It’s jammed packed with flavor, tender, seasoned just right and I just love the golden crust.

I brine the chicken in a buttermilk marinade for 4 hours then I coat it with seasoned flour then I dip the chicken into whisked egg. Lastly, I put the chicken back into the flour, shake off the excess flour and let it sit for a while before I fry it. I love to serve my buttermilk fried chicken with macaroni salad with cucumber and egg. It may sound weird, I thought the same thing but it’s actually very good!

When I was a kid my mom and southern grandmother showed me how to fry chicken.  We used a brown paper bag. We would add the chicken pieces to the bag and shake the bag to coat the chicken with the flour. Once the oil was hot enough, I slowly slid the chicken into the hot oil. I used to be afraid of the hot bubbling oil bit with practice,  I became a  frying chicken pro.

We didn’t use a  meat thermometer. These days, I still use my brown paper bag, Ziploc or a large plastic container with a lid and I always use my thermometer. I use it religiously. A thermometer will take all the guesswork away. My tip is to try to keep the temperature of the oil at 300 F.

buttermilk fried chicken

How to make southern buttermilk fried chicken:
I’ve broken down the steps and added some tips below. These tips will help anyone make delicious buttermilk fried chicken. Even beginner cooks will be able to make it. 

How to brine the chicken for frying? I always use buttermilk when I brine the chicken. Soaking the chicken in buttermilk helps tenderize it and it will keep the chicken nice and tender while it is frying. The brine is simple. It consists of salt and sugar and buttermilk. The sugar will not make the chicken sweet. I brine the same day I make fried chicken. Do not brine for too long/overnight because the chicken may end up too salty.

I’ve brined chicken pieces overnight once and the chicken ended up being way too salty. I had to throw it out. I used 1/4 cup of salt, I think that much salt was too much for an overnight brine. One tablespoon of salt would probably work if you brine the chicken overnight, but I can’t say for sure since I have not tried it yet.

If you have time, ONLY brine the chicken for 3-4 hours AND use 1/4 cup of salt and sugar. If you are short on time then only 2 hours. I can’t recommend brining the chicken in buttermilk enough though. It will make the best-fried chicken so don’t skip out on it.

Fried chicken seasoning: Let the chicken sit at room temperature for 30-60 minutes. Please do not fry chicken cold. Season both the flour and the chicken before you fry it. To achieve a nice golden color and crunch add cornstarch to the all-purpose flour. It makes the chicken crunchy and gives the chicken a nice golden color. You want to make sure you season everything. Making fried chicken is a bit of work so you want to make sure your hard work results in flavorful chicken.

Egg or not? After I discard the buttermilk and brine marinade and pat the chicken dry, I always coat the chicken in flour first then dip it in egg then back into the flour. The egg helps in making super crunchy chicken.

What is the best oil to use when frying chicken?
A  lot of recipes say to use canola oil or peanut oil.  Canola oil doesn’t seem to work with this recipe. The chicken ends up way too dark with burnt spots even when I flipped the chicken. Peanut oil works well but I usually use vegetable oil.  Whatever oil you choose, make sure it’s a very high smoke point oil. Vegetable oil or peanut oils makes perfect fried chicken.

buttermilk fried chicken

Frying the chicken: After you coat the chicken in the seasoned flour, shake off the excess flour and leave the coated chicken alone for 10-15 minutes so that the flour can absorb some. Do not overcrowd the dutch oven or deep fryer. Overcrowding the dutch oven/deep fryer will reduce the oil temperature and your chicken will end up greasy and soggy. Fry the chicken flipping occasionally to prevent dark spots until golden brown for 15-20 minutes or the meat temperature reads 165 F on a thermometer. Fyi, smaller chicken pieces will cook faster.

Cast Iron, Dutch oven or a deep fryer? I love dutch oven fried chicken. Cast iron fried chicken is delicious but frying chicken it in a cast iron is tricky.  I noticed that every time I fried the chicken in a cast iron skillet it resulted in a dark chicken with a lot of burnt spots.  Now that I think about it, next time I fry chicken, I will try the cast iron again but I’ll keep the oil steady at 275 F.  For now, my trusty 6-quart dutch oven gets the job done.  If you want to use your dutch oven make sure you fill it with 2 1/2 quarts of vegetable oil. Deep fryers are great too if you don’t have a dutch oven then use a deep fryer. Refer to your deep fryer manufacture manual for frying information.

buttermilk fried chicken

Thermometer: While the buttermilk fried chicken is frying, I always check the temperature of the oil every 3-5 minutes. If you don’t have a meat thermometer then please purchase one.   I use mine religiously. It works perfectly. Use it to maintain and track the oil temperature. You will know exactly what the oil temperature is. You’ll also know when your chicken is done. Nobody wants raw fried chicken. No need to play the guessing game when you have a thermometer. If you are a pro at frying chicken then you probably already know whether your chicken is done or not, but it’s still good to use one. I’ve been frying chicken for years and I still use a meat thermometer.

buttermilk fried chicken

Oil temperature:
Adjust the heat every now and then to maintain the temperature. Keep the oil temperature at 300 F. If you happen to check the meat and it’s higher than 300 F, reduce the heat immediately then once you get the oil temperature at 300 F check it a couple minutes later because you may need to adjust the heat again to a higher temperature.  The key is to try to keep the heat to at least 300 F.

Cooling the buttermilk fried chicken:

Do not drain on paper towels or the chicken will end up soggy. To keep the chicken crunchy and crisp, drain the chicken over a wire rack set over a baking sheet for about 10 minutes. If cooking the chicken in batches preheat the oven to 200 and place the wire rack set over the baking sheet into the oven. Place the cooked chicken on the rack in the oven until you are finished frying all of the chicken.

So there you have it, follow these tips and you will have crunchy perfectly golden southern buttermilk fried chicken.

I hope you enjoy this recipe! It’s my families favorite! Don’t forget to save this recipe to your Pinterest board!

If you like this recipe you may also like, these chicken and beef recipes:

 crispy but tender smothered chicken with bok choy and mushrooms or maybe, chicken in creamy arugula lemon Parmesan sauce, or 7 ingredient (or less) Italian dressing baked chicken with roasted tomatoes

so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist,cheesy spinach steak rolls, or beef asparagus rolls,or

Save this Buttermilk Brined Fried Chicken Recipe to your Pinterest Board and let’s be friends on Pinterest I’m always sharing mouth-watering recipes. You can also share to your Facebook to save this recipe!

SOUTHERN BUTTERMILK BRINED FRIED CHICKEN
5 from 12 votes
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Southern Buttermilk Brined Fried Chicken

This southern buttermilk fried chicken is golden with a crunchy crust and juicy and tender. It’s finger-licking good (thanks to the brine and buttermilk).

Course Dinner, Fried Chicken, Lunch
Cuisine soul food, Southern, Southern American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author April

Ingredients

Brine

  • 5 lb whole chicken cut up into 10 pieces
  • 3 cups buttermilk
  • 1/4 cup salt
  • 1/4 cup sugar

Seasoned Flour

  • 1 1/4 tsp garlic powder
  • 2 tsp onion powder
  • 1 1/4 tsp red pepper
  • 1 1/4 tsp chili powder
  • 1 1/2 tsp black pepper
  • 1 1/4 tsp paprika
  • 3 tbsp cornstarch
  • 2 cups all-purpose flour

For the chicken pieces

  • 1 1/2 tsp salt plus an additional 1/4 teaspoon

Instructions

  1. To a large Ziploc bag add buttermilk, salt, and sugar.  Gently mix well. Add the chicken pieces. Refrigerate for 2- 4 hours.*See notes. Line a rimmed baking sheet with foil or parchment paper. 

  2. Remove the chicken from the brine. Pour the brine down the drain. Pat the chicken dry then place the chicken on a parchment or foil-lined baking sheet.

  3. To a large brown bag or Ziploc add 1/2 tsp of pepper to the flour and the rest (except for the salt) of the flour ingredients. Mix the flour and seasonings together. Season the chicken with the leftover salt.

  4. To a bowl, add 3 eggs and whisk. Add the chicken pieces to the flour and shake the bag to coat the chicken. Remove the chicken and place it the chicken into the egg mixture then flip the chicken to coat the other side in the egg mixture.

  5. Place the chicken back into the flour and shake to coat again then place it on the parchment lined bake tray. Let the chicken sit to absorb the flour for 10-15 minutes. 

  6. To a Dutch oven over medium-high heat add the oil. The oil is ready once the temperature reaches 300 F. Use a thermometer to maintain and track the temp.  Add the chicken pieces to the dutch oven but do not overcrowd it. Flip the chicken a couple times as it cooks. Fry the chicken for 12-15 minutes or until golden brown and the temperature of the chicken reaches 165 F. Fyi, smaller pieces of chicken will cook faster. 

  7. To keep the buttermilk fried chicken crunchy and crisp, drain the chicken over a wire rack set over a rimmed baking sheet for about 10 minutes. To prevent soggy chicken, do not drain on paper towels. 

Recipe Notes

How to brine the chicken for frying? I always use buttermilk when I brine the chicken. Soaking the chicken in buttermilk helps tenderize it and it will keep the chicken nice and tender while it is frying. The brine is simple. It consists of salt and sugar and buttermilk. The sugar will not make the chicken sweet. I brine the same day I make fried chicken. Do not brine for too long/overnight because the chicken may end up too salty.

I've brined chicken pieces overnight once and the chicken ended up being way too salty. I had to throw it out. I used 1/4 cup of salt, I think that much salt was too much for an overnight brine. One tablespoon of salt would probably work if you brine the chicken overnight, but I can't say for sure since I have not tried it yet.

If you have time, ONLY brine the chicken for 3-4 hours AND use 1/4 cup of salt and sugar. If you are short on time then only 2 hours. I can't recommend brining the chicken in buttermilk enough though. It will make the best-fried chicken so don't skip out on it.

Fried chicken seasoning: Let the chicken sit at room temperature for 30-60 minutes. Please do not fry chicken cold. Season both the flour and the chicken before you fry it. To achieve a nice golden color and crunch add cornstarch to the all-purpose flour. It makes the chicken crunchy and gives the chicken a nice golden color. You want to make sure you season everything. Making fried chicken is a bit of work so you want to make sure your hard work results in flavorful chicken.

Egg or not? After I discard the buttermilk and brine marinade and pat the chicken dry, I always coat the chicken in flour first then dip it in egg then back into the flour. The egg helps in making super crunchy chicken.

What is the best oil to use when frying chicken?
A  lot of recipes say to use canola oil or peanut oil.  Canola oil doesn't seem to work with this recipe. The chicken ends up way too dark with burnt spots even when I flipped the chicken. Peanut oil works well but I usually use vegetable oil.  Whatever oil you choose, make sure it's a very high smoke point oil. Vegetable oil or peanut oils makes perfect fried chicken.

Frying the chicken: After you coat the chicken in the seasoned flour, shake off the excess flour and leave the coated chicken alone for 10-15 minutes so that the flour can absorb some. Do not overcrowd the dutch oven or deep fryer. Overcrowding the dutch oven/deep fryer will reduce the oil temperature and your chicken will end up greasy and soggy. Fry the chicken flipping occasionally to prevent dark spots until golden brown for 15-20 minutes or the meat temperature reads 165 F on a thermometer. Fyi, smaller chicken pieces will cook faster.

Cast Iron, Dutch oven or a deep fryer? I love dutch oven fried chicken. Cast iron fried chicken is delicious but frying chicken it in a cast iron is tricky.  I noticed that every time I fried the chicken in a cast iron skillet it resulted in a dark chicken with a lot of burnt spots.  Now that I think about it, next time I fry chicken, I will try the cast iron again but I'll keep the oil steady at 275 F.  For now, my trusty 6-quart dutch oven gets the job done.  If you want to use your dutch oven make sure you fill it with 2 1/2 quarts of vegetable oil. Deep fryers are great too if you don't have a dutch oven then use a deep fryer. Refer to your deep fryer manufacture manual for frying information.

Thermometer: While the chicken parts are frying, I always check the temperature of the oil every 3-5 minutes. If you don't have a meat thermometer then please purchase one.   I use mine religiously. It works perfectly. Use it to maintain and track the oil temperature. You will know exactly what the oil temperature is. You'll also know when your chicken is done. Nobody wants raw fried chicken. No need to play the guessing game when you have a thermometer.

If you are a pro at frying chicken then you probably already know whether your chicken is done or not, but it's still good to use one. I've been frying chicken for years and I still use a meat thermometer.

Oil temperature:
Adjust the heat every now and then to maintain the temperature. Keep the oil temperature at 300 F. If you happen to check the meat and it's higher than 300 F, reduce the heat immediately then once you get the oil temperature at 300 F check it a couple minutes later because you may need to adjust the heat again to a higher temperature.  The key is to try to keep the heat to at least 300 F.

Cooling the fried chicken:

Do not drain on paper towels or the chicken will end up soggy. To keep the chicken crunchy and crisp, drain the chicken over a wire rack set over a baking sheet for about 10 minutes. If cooking the chicken in batches preheat the oven to 200 and place the wire rack set over the baking sheet into the oven. Place the cooked chicken on the rack in the oven until you are finished frying all of the chicken.

 


This post may contain affiliate links. I will earn a small commission if you decide to make a purchase after clicking through the link. I will only refer you to products that I use that work well, are helpful and useful.

SOUTHERN BUTTERMILK BRINED FRIED CHICKEN SOUTHERN BUTTERMILK BRINED FRIED CHICKENSOUTHERN BUTTERMILK BRINED FRIED CHICKEN

Southern Fried Fish (Whiting Fish Recipe)

by 43 Comments

Classic southern fried fish is lightly seasoned and fried until golden then served with bright homemade tartar sauce. Tender, flaky and soft but crisp. So delicious!
Fried Fish

Fried Fish

Southern fried fish is so underrated. I don’t hear about it often. I will never forget about fried fish. I can’t forget anything I  grew up eating.  Heirloom recipes make me feel some kind of way. I love them.  I used to get so happy when I came home from playing with my friends to the scent of frying fish. I used to wait anxiously to eat.

My little brother, well,  he used to be so greedy. Every couple minutes he’d check to see if the fried fish was done. He REALLY couldn’t wait to eat his fried fish.  When he scarfed his down, he would immediately ask me or our other siblings, “you gonna eat that?” He should’ve known better. Who wouldn’t want their fried fish? We didn’t want to share. We never had leftovers on fish fry nights.

When I didn’t have homemade southern fried fish I used to walk down the street to this tiny and I mean tiny restaurant. It was basically a takeout spot. They had a small menu. I remember seeing only fried fish sandwiches, burgers, and fries or other fried seafood. I don’t remember eating anything but their fried fish sandwiches with a side of fries and lots of ketchup. Those were the good old days.

 

Fried fish is one of my guilty pleasures for sure. When my mom or grandmother made fried fish, they only used a handful of ingredients, no milk or egg or in the batter, just cornmeal a bit of flour or sometimes all cornmeal and a couple seasonings. That’s really all you need oh, and a heavy duty cast iron skillet. We prefer to use whiting fish, but feel free to use your favorite kind of fish. I suggested a couple of different fish that’s perfect for frying below.

Fried Fish

Fried fish

Optional but I love tartar sauce. Make your own quick tartar sauce or buy a quality one and let’s not forget about wheat bread.  Slather the tartar sauce over each slice of wheat bread (or your choice of bread). I always add tartar sauce onto both sides, a bit more on one side and minimal tartar sauce on the other slice of bread. Add the fried crispy fish on top of the tartar sauce with bread then drizzle on the hot sauce.

Hmmm, I love a good fried fish sandwich. I’m telling you if you haven’t tried fried fish, nows your chance. Homemade fried fish is just so good! It’s nothing like them frozen breaded store-bought microwave fish you heat up for a couple minutes in the microwave. I don’t know about you but I’d rather make fried fish that’s crispy, tender and not soggy like the store brands. Homemade fried fish is HEAVENLY! It’s the best.

I can eat a couple of fried fish sandwiches back to back easily. If you’re on a special diet or want fewer carbs then eliminate the bread. To make the fish gluten-free, eliminate the all-purpose flour and make sure you the cornmeal doesn’t include wheat as an ingredient.

Quick tips:

  • Use your choice of fish. Tilapia, whiting, cod or catfish.
  • Make sure all of the bones are removed from the fish.
  • To make this gluten-free, eliminate the flour.
  • Pat the fish dry.
  • Season the fish lightly with salt and pepper.
  • Gently press the breading onto the fish and shake off excess flour before you add it to the oil.
  • Coat the fish then leave it alone for 10 minutes. This will help keep the coating from falling off.
  • Use a good quality non-stick pan or cast iron skillet.
  • Do not fill the skillet more than halfway with oil.
  • Make sure the hot oil is, @ the correct temperature (350 degrees F) before the fish is added to the skillet.

I don’t know what it is about southern fried fish sandwiches. Maybe it’s the taste of the crunchy salty exterior and the soft hot flaky interior, as it breaks apart easily with each bite. Or maybe it’s the hints of the bright tartar, the kick from the spicy hot sauce or the soft, nutty, earthy wheat bread. To make it more fulfilling, add lettuce and tomatoes if you like.

Whatever it is, I’d take southern fried fish over cheeseburgers any day!

In the future, I’ll post another fried fish sandwich using milk and eggs, but for now, I’ll leave you with this simple, quick fish fry recipe because I know sometimes you want something fast and now with minimal ingredients. How do you make your fried fish?

Fried Fish (Whiting Fish Recipe)

Fried Fish
5 from 6 votes
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Southern Fried Fish Sandwich

Classic southern fried fish is lightly seasoned and fried until golden then served with bright tartar sauce. So tender, flaky and soft but crisp. So delicious!

Course Dinner, Lunch
Cuisine Fried Seafood, Seafood, soul food, Southern, Southern American, Whiting Fish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author April Ronnecke

Ingredients

  • 2 lb Fish Fillet (I used whiting) whiting, cod, catfish
  • pepper for taste vegetable oil for frying

Breading

  • 1/2 cup cornmeal
  • 1 1/2 tbsp all purpose flour
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper

Tartar Sauce (optional)

  • 1/2 cup mayonnaise
  • 1/4 tsp dried dill add more for taste
  • 2 tsp sugar optional or add more for taste
  • 2 tbsp lemon juice add more or less for taste
  • 1 tbsp sweet relish

Instructions

  1. Lightly season with salt and pepper. Set aside.  In a large bowl, combine the flours and all of the seasonings. Heat oil in a large skillet over medium heat to 350 degrees Fahrenheit. Fill the skillet with the vegetable oil halfway. 

  2. Dredge the fillets in the breading mixture one at a time. Fry the fillets in batches, 4 minutes on each side. Drain on a paper towel. Serve right away with your choice of bread, tartar sauce and hot sauce. 


Tartar Sauce

  1. In a small bowl add all of the tartar sauce ingredients. Mix well. Serve with the fried fish. 

Recipe Notes

  • Use your choice of fish, whiting, cod, catfish.
  • Make sure all the bones are removed from the fish. 
  • To make this gluten free, eliminate the flour.
  • Pat the fish dry.
  • Season the fish lightly with salt and pepper. 
  • Gently press the breading into the fish and shake off excess flour before you add it to the oil. 
  • Coat the fish then leave it alone for 10 minutes. This will help keep the coating from falling off. 
  • Use a good quality non-stick pan or cast iron skillet to fry your fish.
  • Do not fill the skillet more than halfway with oil.
  • Make sure the hot oil is @ the correct temperature (350 degrees F) before the fish is added to the skillet. 

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Herby Garlic Butter Salmon
Flaky, tender, buttery,  melt in your mouth herby garlic butter salmon fillet.

Southern Fried Fish (Whiting Fish Recipe)

Salmon with Rhubarb Sweet Chili Sauce
Spicy, sweet, and savory, this glazed salmon is a perfect quick and easy weekday dinner! Swap the rhubarb for cranberries.

Fried Fish

Cranberry Cream Cheese bread pudding/french toast
If you have fresh cranberries this would be great for breakfast, plus you can use stale sandwich bread without cutting it into cubes.
Cranberries and rich sweet cream cheese smothered in a custardy creamy bread pudding.

fried fish

 

Southern Fried Fish (Whiting Fish Recipe)

Quick Hoppin John

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Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot.  My quick version uses, smoked fast cook sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less.
Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less.Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less. a picture of Black-eyed peas and rice with vegetables

I hope you had a safe and Merry Christmas! Of all the days this year, I ended up spending Christmas sick with a cold and flu. My teen was sick last week so I guess he gave me his germs. I’m still sick but I feel a somewhat better. I hope to be back to normal in a couple days. Please read the entire post for recipe ideas and tips.

Inexpensive, delicious, hearty, filling dish Hoppin’ John recipe is found in most southern states, but it is mainly associated with the Carolinas, Gullah or Low Country. Black-eyed peas, were introduced to America via the transatlantic slave trade. Historically this dish is all about using what you have on hand.  African slaves made due with what they were given.

During slavery, they were only given scraps from pigs etc, so I doubt that they were given bacon. This could be the reason why a lot of people prefer to use ham hocks in their pea/bean dishes. My family is also from South Carolina, so it’s only right to post this delicious super simple filling quick recipe.

I’ve modernized this Hoppin John by adding not so traditional vegetables and different color bell peppers for color.  Hamhocks take a while to cook so I swapped them out for quick cooking kielbasa smoky sausages. You only need 2  and a half cups of black-eyed peas. For the rice, use 2 cups raw rice.

I love peas. I grew up eating all kinds of them. You name it, I probably ate it.  When I was a kid my grandmother ALWAYS  had a bowl of soaking peas/beans. For this recipe, feel free to use dried cooked peas or frozen peas if you like. If you want to use canned black-eyed peas, cook them just until warmed through. Add the canned beans about 8 minutes before the rice is done. If you don’t have black-eyed peas you could use any kind of beans/peas you have.

Hoppin John is traditionally served with collard greens but I also love to eat this with buttered cornbread.

Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less.

Off subject but I think it may help someone. Did I tell you that my 3-year-old actually ate grapes and blueberries recently?  I’m still in shock. If you read my blog then you know that Josiah is a super picky eater. He doesn’t like  A LOT of foods. This kid did not like grapes or blueberries or any other fruit besides bananas.  Each time I’d try to give him fruit other than bananas he’d  frown and push it away.

How did I get him to eat the grapes and blueberries? I read an article online about how to get your toddler to eat more vegetables. The writer mentioned that it’s a good idea to leave vegetables out where kids can reach and snack on them. I didn’t try it with vegetables yet, but as you already know, the technique worked with the blueberries and grapes. I’ll need to search for the article again and bookmark the site. I can’t wait to try vegetables.

I think I’m going to try carrots first. Fingers crossed. I’ll let you know what happens. Do you have a picky eater? What tips or tricks do you use to get your kids to eat more? Do they like rice and peas? Let me know in the comments. I’m all ears or should I say “eyes.”

Okay, I posted some tips/ideas to make this recipe your own in the recipe notes and below. Like I said initially, this recipe is all about what you have on hand. Use your favorite veggies and meats or whatever beans you currently have. Make it your own.

If you want to make this Hoppin John recipe your own there are tons of options. Here are some ideas/tips:

  • You can saute the vegetables and sausages then serve over hot rice or cook the vegetables and beef with the rice.
  • Add your choice of meat: ham hocks, bacon bits, smoked turkey, lamb, diced ham. I’ve made this with oxtails, roast beef and of course sausage so far. If you are going to use ham hocks and canned beans make sure you add the beans right before the rice is done. Canned beans should only cook until warmed through.If they are cooked for too long they will turn mushy. Frozen beans will work better if you want to cook them with the rice and the other vegetables. You could also use diced ham instead of ham hocks with the canned peas.
  • If you don’t have black-eyed peas/beans use whatever beans you have.
  • For veggies, use your choice of vegetables like spinach, jalapenos for a little kick, kale, tomatoes. For a colorful dish, use a mixture of bell peppers and sweet mini peppers. I used red and orange bell peppers.
  • Traditionally this dish is served with collard greens. I love to serve it with cornbread as well.

I hope you can try this Hoppin John recipe this New Year!

Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less.

Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less.
5 from 7 votes
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Quick Hoppin John

Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less.

Course Dinner
Cuisine soul food, Southern, Southern American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 people
Author April

Ingredients

  • 12 oz kielbasa smoked sausages or your choice of meat *see notes*
  • 1 cup onions diced
  • 1 bell pepper diced your choice of bell peppers
  • 1/4 cup celery sliced thinly
  • 1 1/2 cups broccoli florets optional
  • 2 cups frozen black-eyed peas dried cooked or canned *see notes*
  • 2 cups rice
  • 1/8 tsp crushed red pepper optional
  • 2 1/2 cups rice
  • 3 cups chicken broth
  • 2 tbsp vegetable oil
  • salt and pepper for taste
  • couple pinches onion powder

Instructions

  1. Add vegetable oil to a large frying pan over medium-high heat . Once the oil is hot cook the sausage over medium-high heat until browned. Saute vegetables (except for the broccoli and garlic) in a large frying pan over medium heat until softened and translucent about 5-8 minutes. Add the garlic on top of the vegetables. Cook garlic until fragrant.

  2. In a medium pot over high heat add the rice, frozen peas and the sauteed vegetables and beef (you can add the broccoli at this point too if you like). Stir constantly for about a minute then add 3 cups of chicken broth and bring to a simmer. Simmer until the water is reduced and rice is done. If you want more bite to the broccoli, add it 8 minutes before the rice is done. Serve immediately. This dish is usually served with collard greens. 

Recipe Notes

If you want to make this Hoppin John recipe your own there are tons of options. Here are some ideas/tips:

  • You can either cook the vegetables/beef separately and then serve over hot rice or cook them together with the rice.
  • Add your choice of meat: ham hocks, bacon bits, smoked turkey, lamb, diced ham. I've made this with oxtails, roast beef and of course sausage so far. If you are going to use ham hocks and canned beans make sure you add the beans right before the rice is done. Canned beans should only cook until warmed through. If you want to make this quick then use bacon bits, diced ham or smoked sausages. 

    If the black-eyed peas cook too long they may become mushy. Frozen beans will work better if you want to cook them with the rice and the other vegetables. You could also use diced ham instead of ham hocks with the canned peas. 

  • If you don't have black-eyed peas/beans use whatever beans you have. 
  • For veggies, use your choice of vegetables like spinach, jalapenos for a little kick, kale, tomatoes. For a colorful dish, use a mixture of peppers. I used red and orange peppers. 
  • Traditionally this dish is served with collard greens. I love to serve it with cornbread as well. 

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here and here.

Peruvian Fried Rice

Arroz Chaufa is Peruvian's version of Chinese fried rice. It is influenced by the influx of Chinese immigrants to Peru. Peru's fried rice version consists of rice, sweet peppers, green onions, onions, garlic, soy sauce, scrambled eggs chicken and a dash of sesame oil, ginger and cumin. Amazingly delicious and you probably already have all the ingredients to make this!

Braised Short Ribs With Black Eyed Peas and Cannellini Beans In A Chipotle Beef Gravy

Braised short ribs, black eyed peas and cannellini beans slow cooked in beef broth, onions and chipotle in adobe sauce, until tender and falling off the bones. The braised ribs cook down to a nice rich and flavorful spicy chipotle beef gravy. These quick prep braised short ribs are so simple to make. Start your slow cooker the night before or early in the morning. Cook on low for 8hours...then come home from work and enjoy a delicious hearty, protein-filled comforting meal! Serve with hot buttered cornbread. The perfect meal for the cold weeknights ahead!

Teriyaki Crispy Chicken Legs: 

This Teriyaki crispy chicken is a perfect plan B recipe. This easy teriyaki sauce cooks up in minutes and the crispy chicken legs are simple too and much healthier than fried chicken. Just a couple of steps to prep the chicken and then pop it into the oven and let it bake until it's crispy, tender and juicy then slather on the sweet sticky savory teriyaki sauce!  

Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less. Black-eyed peas with rice
Traditional Hoppin John is a staple New Year's day dinner in the south. It's supposed to bring good luck and prosperity to anyone who eats it.  Classic Hoppin John is made with ham hocks or bacon and cooked in one pot.  My version uses, smoked sausages and healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers, It's quicker, more veggies and it's  still delicious. An easy hearty dish ready in about 30 minutes or less.
Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less.

Grillades and Grits

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Grillades and grits pronounced (/ɡree-yahds/) is a popular southern New Orleans brunch/lunch.  The meat, usually beef, (pork or veal is also used)  is slow cooked in a rich and flavorful beef gravy made up of diced tomatoes, onions, red wine, beef broth, peppers, celery etc, served over cheesy Parmesan grits. Grits and grillades are perfect for Christmas brunch! So delicious!

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Grits and grillades prounouced (/ɡree-yahds/) is a popular southern New Orleans brunch/lunch usually served over grits. The meat, usually beef, (pork or veal is also used) is slow cooked in a rich and flavorful beef gravy made up of diced tomatoes, onions, red wine, beef broth, peppers, celery etc and served over cheesy Parmesan grits. Grits and grillades is perfect for Christmas brunch! So delicious!

I hope you had a pleasant, great food filled Thanksgiving! I can’t believe it’s almost December already. The weather is getting colder and colder and you know cold weather calls for delicious comfort food! I’m a big fan of comfort food, especially in the winter. What’s not to love about comfort food? It’s fulfilling, warms the heart and nostalgic.Grits and grillades bring back so many memories.

Grits and grillades may sound fancy, but they are actually very easy to make. I’m all about easy recipes. There are several ingredients but this savory grits recipe comes together pretty fast. Once you’re finish chopping your vegetables, everything else is effortless.

If you don’t want to cut up fresh tomatoes, you can speed up things by using canned tomatoes. You can also save time by using jarred minced garlic. I keep jarred minced garlic handy when I don’t have fresh garlic, or I’ll grab it when I’m in a rush.

The only other fresh ingredients you will need to make these grits and grillades are celery, peppers and onion. I think those are pretty quick and easy to dice up. Almost forgot, if you don’t have all of the fresh ingredients, feel free to use dry seasonings instead. For instance,  if you don’t have fresh onions you can use onion powder, celery seasoning etc. Got it? Okay great!

To make the grits tips:
To make the grits, feel free to use quick 5 minute cooking grits or stone ground grits. If you can’t find them  in the store, it’s okay to use the quick cooking grits, or you could order them online. If want to order them online, or maybe you are on a special diet, Amazon carries gluten and non gluten free stone ground grits.

Follow the directions on the package. The package ingredients always say to use water but I suggest using milk.  Also, add about 2-3 tablespoons of unsalted butter then a bit of salt and pepper for taste. This recipe can serve about 3-4 people so make sure you make enough grits for 3-4 people as well.

Grits and grillades prounouced (/ɡree-yahds/) is a popular southern New Orleans brunch/lunch usually served over grits. The meat, usually beef, (pork or veal is also used) is slow cooked in a rich and flavorful beef gravy made up of diced tomatoes, onions, red wine, beef broth, peppers, celery etc and served over cheesy Parmesan grits. Grits and grillades is perfect for Christmas brunch! So delicious!

Parmesan cheese: I used about 1/2 cup of Parmesan cheese in my grits.   I can’t really taste the Parmesan cheese if I use less than half a cup, so I always add more. Feel free to add more or less for taste. Once the meat is done cooking add the grits to each bowl and then add the beef and then the gravy. Top with thinly sliced green onions (optional) or parsley (optional) and shaved Parmesan cheese.

I’ve made these grits and grillade two different ways. I love to use chuck short  ribs. They just seem to have so much more flavor and so tender. I don’t mind slow cooking them longer than beef rounds.  I think I see a New Orleans trip in the near future. I seriously want to go just for the food.  I hope you enjoy this recipe!

If you are a food blogger, we would love for your to join our social networking group on Facebook. If you aren’t a food blogger, you can still join our recipe groups here and here.

Grits and grillades prounouced (/ɡree-yahds/) is a popular southern New Orleans brunch/lunch usually served over grits. The meat, usually beef, (pork or veal is also used) is slow cooked in a rich and flavorful beef gravy made up of diced tomatoes, onions, red wine, beef broth, peppers, celery etc and served over cheesy Parmesan grits. Grits and grillades is perfect for Christmas brunch! So delicious!
5 from 5 votes
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Grillades and Grits Two Ways

Grillades and grits prounouced (/ɡree-yahds/) is a very popular southern New Orleans brunch/lunch usually served over grits. The meat, usually beef, (pork or veal is also used) is slow cooked in a rich and flavorful beef gravy made up of diced tomatoes, onions, red wine, beef broth, peppers, celery etc and served over cheesy Parmesan grits. Grits and grillades is perfect for Christmas brunch! So delicious!

Course Breakfast, Brunch, Dinner
Cuisine American, Cajun, Creole, New Orleans, Southern
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Author April

Ingredients

  • 2 lbs beef chuck short ribs (bone on) or beef round steak pound beef round steaks thin then cut into 2.5 inch square pieces
  • vegetable oil
  • 1/2 cup flour
  • 1/2 heaping cup red onion diced
  • 1/2 cup diced celery
  • 1/2 cup mini sweet peppers
  • 2 tsp minced garlic
  • 1 tbsp Cajun seasoning
  • 1 tsp Oregano
  • 1 tsp onion powder
  • salt and pepper for taste
  • 2-3 thinly sliced green onions for garnishment (optional)
  • Parsley for garnishment (optional)

Grits

  • make enough buttered grits for 4 people See package cooking instructions
  • 1/2 cup Parmesan cheese (add more for taste) Use additional parmean for garnishment
  • salt and pepper for taste
  • 3 cups beef broth add more if needed

Instructions

  1. If using beef round, cut the meat into 3-inch squares. Season with salt and pepper then dredge in 1/4 cup flour and shake off excess. Heat 2 tbsp of vegetable oil in large skillet over medium high heat. Brown the meat on each sides for about 2 minutes. Transfer to a plate and set to the side. See notes or below if you would like to make this using short ribs (my fav).


  2. Add the celery, sweet peppers and onions and cook until softened about 3 minutes. Add the garlic cook until fragrant. Remove the vegetables with a slotted spoon and set them to the side.


  3. To make the roux: Add 3 tablespoons of oil in the same skillet over medium heat If you already have about 3 tablespoons of oil in the pan (from cooking the veggies and meats) then no need to add more.  Add 1/4 cup of flour stirring constantly until it’s a rich dark brown. Add the rest of the ingredients (except the grits). Sir and bring to a boil then simmer until the mixture thickens, about 15 minutes.


  4. Return the meat to the pan, cover the skillet and cook until tender, about 1 -1 1/2 hours or until falling off the bone and you can easily pull the meat apart with easily with a fork. Serve the grillades and sauce with hot buttered Parmesan grits.

    Make sure you are occasionally checking the liquid level. Add more water or broth if the liquids gets too low. 


  5. If you are using short ribs (my favorite) no need to cut them and skip the roux steps if you like. I skip the roux steps when I use ribs because the longer cook time results in a thick sauce anyway. Follow the same steps as above but slow cook the short ribs longer, about 2 hours or until falling off the bone and you can easily pull the meat apart with easily with a fork.  Season with salt and pepper for taste. 

    Make sure you are occasionally checking the short ribs liquid level. Add more water or broth if the liquids gets too low. 



  6. Add Parmesan cheese to your grits. Season with salt and pepper. Mix well and serve the beef and sauce over the grits. Top with green onions and more shaved Parmesan cheese if you like. 

Recipe Notes

For the short ribs: (my favorite) no need to cut them and skip the roux steps if you like. I skip the roux steps when I use ribs because the longer cook time results in a thick sauce anyway. Follow the same steps as above but slow cook the short ribs longer, about 2 hours or until falling off the bone and you can easily pull the meat apart with easily with a fork. Make sure you are occasionally checking the short ribs liquid level. Add more water or broth if the liquids gets too low. 

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Grillades and grits pronounced (/ɡree-yahds/) is a popular southern New Orleans brunch/lunch. The meat, usually beef, (pork or veal is also used) is slow cooked in a rich and flavorful beef gravy made up of diced tomatoes, onions, red wine, beef broth, peppers, celery etc, served over cheesy Parmesan grits. Grits and grillades are perfect for Christmas brunch! So delicious!

Green Beans and Potatoes With Bacon

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Fresh green beans cooked in a skillet with onions, potatoes and bacon.  So delicious, yet so simple to make.  Perfect as a Thanksgiving side dish. 

Fresh green beans cooked in a skillet with onions, potatoes and bacon.  So delicious, yet so simple to make. Perfect as a Thanksgiving side dish.

I grew up eating lots of fresh green beans and other fresh vegetables because my grandmother grew everything in her garden. I loved most of the vegetable the she grew except for tomatoes and a couple other vegetable. These days, I love tomatoes! If you love tomatoes then you have to try my baked tomato Parmesan, or my  7 ingredient Italian dressing chicken with roasted grape tomatoes.

One of  my favorite vegetables was and still is, string beans/green beans. Back then it was my duty to trim the string beans. I didn’t mind it at all because I enjoyed my every minute of my grandmothers company. Today, string beans are  now called green beans because the strings was bred out of them over 30 years ago.

My grandmother and my mother made their traditional southern style green beans. They were pretty darn good. Back then, my grandmother only used water, butter, sauteed onions and salt and pepper to make her green beans and potatoes. She cooked her green beans and potatoes  longer than I normally would.

My recipe is simple and not much different than my grandmothers.  I love a bit of heat,  so I always add a pinch or two of Cajun seasoning, a bit of balsamic vinegar, a teaspoon or two  of sugar (to balance out the flavors) red onions and beef broth (instead of water) , salt and pepper (lots of  pepper is  great on string beans)  and bacon crumbled on top.

I prefer my green beans a bit firm,  so I cook them for about 10-15 minutes. Plus, less cooking helps to retain nutrients.  Depending on your preference, you may want to cook your green beans and  potatoes for a shorter period of time or longer. Once my potatoes and green beans are done, I add my seasonings.

Fresh green beans cooked in a skillet with onions, potatoes and bacon.  So delicious, yet so simple to make. Perfect as a Thanksgiving side dish.

Ingredients:
1 lb green beans ends trimmed
1 lb red potatoes or creamer potatoes quartered or halved or diced
6 slices of cooked bacon crumbled (pork or beef bacon. I used beef)
2 tbsp unsalted butter
1/4 cup diced red diced
1 cup beef or chicken broth (I used Better Than Bouillon Beef Base)
2 tbsp of reserved bacon fat ( do not get rid of all the fat from the bacon you cooked)
pinch or two of cajun seasoning (optional)
1-2 tsp of balsamic vinegar (optional)
1-2 tsp white sugar (optional but if you are adding the balsamic vinegar sugar will help balance out the flavors)
salt for taste
pepper for taste

Directions:
Cook the onions in the 2 tablespoons of reserved bacon fat and butter until softened about 2 minutes. Add the potatoes, balsamic vinegar and beef broth. Let it come to a boil then cover and simmer for 15-20 minutes or until desired tenderness.  Add the string beans, cover and simmer for 15-20 longer or until desired doneness, stirring ocassionally. Add all of the seasonings and mix. Add more seasonings for taste if needed.  Add crumbled bacon on top. Serve with cornbread.

Note: You can use canned green beans if that is all you have. Although they are still good, canned green beans will not taste the same as fresh green beans.  Once the potatoes are done, add the canned green beans and cook until the green beans are heated through.

 

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Fresh green beans cooked in a skillet with onions, potatoes and bacon.  So delicious, yet so simple to make. Perfect as a Thanksgiving side dish.
5 from 1 vote
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Pan Fried Green Beans and Potatoes With Bacon

Fresh green beans cooked in a skillet with onions, potatoes and bacon.  So delicious, yet so simple to make.  Perfect as a Thanksgiving side dish. 
Course Dinner, Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author April

Ingredients

  • 1 lb green beans ends trimmed
  • 1 lb red potatoes or creamer potatoes quartered or halved or diced 
  • 6 slices of cooked bacon crumbled pork or beef bacon. I used beef
  • 2 tbsp unsalted butter 
  • 1/4 cup diced red diced
  • 1 cup beef or chicken broth I used Better Than Bouillon Beef Base
  • 2 tbsp of reserved bacon fat do not get rid of all the fat from the bacon you cooked
  • pinch or two of cajun seasoning optional
  • 1-2 tsp of balsamic vinegar optional
  • 1-2 tsp white sugar optional but if you are adding the balsamic vinegar sugar will help balance out the flavors
  • salt for taste 
  • pepper for taste

Instructions

  1. Cook the onions in the 2 tablespoons of reserved bacon fat and butter until softened about 2 minutes. Add the potatoes, balsamic vinegar and beef broth. Let it come to a boil then cover and simmer for 15-20 minutes or until desired tenderness.  Add the string beans, cover and simmer for 15-20 longer or until desired doneness, stirring ocassionally. Add all of the seasoning and mix. Add more seasonings for taste if needed.  Add crumbled bacon on top. Serve with cornbread. 
  2. *See notes below

Recipe Notes

Note: You can use canned green beans if that is all you have. Although they are still good, canned green beans will not taste the same as fresh green beans.  Once the potatoes are done, add the canned green beans and cook until the green beans are heated through.  I prefer my green beans a bit firm,  so I cook them for about 10-15 minutes. Plus, less cooking helps to retain the green beans nutrients.  Depending on your preference, you may want to cook your green Omit the sugar if you like, but it does help balance out the flavors.

 

If you are a food blogger, we would love for your to join our social networking group on Facebook. If you aren’t a food blogger, you can still join our recipe groups here and here.

Fresh green beans cooked in a skillet with onions, potatoes and bacon.  So delicious, yet so simple to make. Perfect as a Thanksgiving side dish.

Fresh green beans cooked in a skillet with onions, potatoes and bacon.  So delicious, yet so simple to make. Perfect as a Thanksgiving side dish.

Short Ribs & Black Eyed Peas w/ Cannellini Beans & Chipotle Gravy

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Braised short ribs, black-eyed peas, and cannellini beans slow cooked in beef broth, onions and chipotle in adobo sauce, until tender and falling off the bones. The braised short ribs cook down to a nice rich and flavorful spicy chipotle beef gravy. So darn melt in your mouth delicious! This hearty short rib dinner is some serious comfort food. 
Short Ribs

short ribs

This slow cooker braised short ribs is so simple to make. Start your slow cooker the night before or early in the morning. Cook on low for 8 hours…then come home from work and enjoy a delicious hearty, protein-filled comforting meal! Serve with hot buttered cornbread.

I can never say no to a meal with short ribs and gravy. Can you blame me? I mean hello, gravy, short ribs, and beans slow cooked for hours in rich chipotle beefy gravy. Just the name of this dish makes me hungry! I think this is one of my favorite comfort foods. My other favorite comfort food is my best chili. If you haven’t had short ribs made this way, now is your chance.

short ribs

I love cooking ribs.  Back in the day, my grandmother used to make beefy meals with beans all the time but I didn’t care for them. I know. I know….. She loved cooking with black-eyed peas, cannellini beans, butter beans, lima beans.  Every day there was a bowl of soaking beans in the kitchen. I wish I could go back in time and eat everything I disliked as a kid! These days, I’ll eat black-eyed peas and cannellini beans any time.

Have you ever used chipotle in adobo to make gravy? I wish you can taste it…well you can taste it, if you make this recipe. You are going to be in for a treat if you do. It’s so darn good! Short ribs, gravy and chipotle go so well together.

short ribs

How do you make braised short ribs?

Short ribs both bone-in or boneless are braised the same way. First, you season then sear all sides of the short ribs over high heat.  For cooking in the oven or stove, depending on what you are making, fill the skillet partially with water or broth. Cover and slow cook for 2.5-3 hours or until the meat is tender and falling off the bone.  To make short ribs in the slow cooker, remove the ribs from the skillet and put them in the slow cooker. Add the liquids and slow cook for 6-8 hours or until the meat is fall off the bone tender.

In this recipe, I also seared my onions and garlic. I used a beef broth base. Then add the onions to the skillet or slow cooker. The chipotle really brings this dish over the top.  It brings out so much flavor in the beef gravy.  The beans bring everything together.  Such a healthy comfort meal. You need to make this asap.

What do I serve with braised short ribs?

Short ribs taste fantastic with mashed potatoes, baked potato, cornbread, broccoli, roasted vegetables, corn on the cob. For a healthier choice try for cauliflower mash.

What wine to serve with braised short ribs?

I did a little research and per Food & Wine,  Southern French Reds, Chilean Cabernet Sauvignon, and Sangiovese from Tuscany pair well with ribs. You can read more about these great wine suggestions on the Food & Wine website. 

short ribs

I can’t get enough of it. Omg, These ribs are fantastic. I love to serve these short ribs with homemade cornbread which ain’t on the blog yet but if you subscribe, you’ll be the first to know when the post is up!

short ribs

 

Just look at all that rib and bean DELICIOUSNESS! Mouth-watering. I love saying mouth-watering. If you see me say mouth-watering or in this case, write it, then you need to know it is an amazing dish. I’m just being honest!

short ribs

 

Quick tips

  1. If the sauce/gravy is too thick you can thin it out with a bit of water or add more beef broth.
  2. If you are using a broth which already contains salt, do not overdo it with salt when seasoning your short ribs. I used Better Than Bouillon Base which already contains salt, so I ended up only using 2 tsp salt to season the short ribs. You can always add more salt once the short ribs are done.
  3. If you would like to cook the ribs on the stove. Cover and cook on low for 3 hours or until the meat falls off the bone and checking the liquid occasionally. Add more liquid if needed.
  4. If you would like to slow cook in the oven. Cook on 350 for 2-3 hours. Add the beans an hour before the meat is done checking liquids and add more liquid if needed.
  5. Feel free to omit the chipotle in adobo sauce if you prefer. The below is a picture of beef short ribs with black-eyed peas and white beans instead of the cannellini beans and no chipotle. I also slow cooked it in the oven instead of the slow cooker.
short ribs

Here, I used black eyed peas with white beans, no chipotle in adobo sauce. Slow cooked in the oven instead of the slow cooker.

If you love this recipe then you may also love these delicious beef comfort meals:
Best Ever Chili, my super tender Beef and Broccoli with a Twist to die for Meatloaf, easy sheet pan Beef Quesadilla or Salisbury Steak with Onion Gravy 

If you liked this post I would love if you could save this Short Rib recipe to your Pinterest Board or share to your Facebook to save this recipe! Let’s be friends on Pinterest . I love sharing mouthwatering delicious food.  See ya there! 

 

Short ribs
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Short Ribs & Black Eyed Peas w/ Cannellini Beans & Chipotle Gravy

Braised short ribs, black-eyed peas, and cannellini beans slow cooked in rich chipotle beef gravy, until tender and falling off the bones. 

Course classic dinner
Cuisine American, Southern
Keyword classic dinner, comfort food, Winter food
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 3
Author April

Ingredients

  • 3 lbs bone in beef short ribs
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper for taste see notes
  • 1 large onion thinly sliced
  • 5 cups beef broth I use Better Than Bouillon Beef Base
  • 3 chipotle in adobo sauce peppers optional
  • 2 15 oz cans of drained rinsed beans I used a combo of black eye peas canellini

Slurry

  • 1/4 cup flour
  • 1/4 cup water

Instructions

  1. Season the short ribs with the salt pepper, garlic powder, onion powder and celery salt
  2. In a very hot large skillet with oil over medium high heat, cook the short ribs on all sides for about 50 seconds. Set stove to medium heat and add the onions around the short ribs.
  3. Cook the onions until softened about 3-5 minutes around the short ribs. Add the short ribs and onions to the slow cooker then add the chipotle peppers, beans and beef broth and slurry. 
  4. Mix carefully. Put the lid on and cook on low for 8 hours or high for 4-5 hours or until the meat is tender and falling off the bone. Skim off any fat. Season with salt and pepper for taste.
  5. Serve with hot buttered cornbread.

Recipe Notes

1. If you are using a broth which already contains salt,do not overdo it with salt when seasoning your short ribs. I used Better Than Bouillon Base which already contains salt, so I ended up only using 2 tsp salt to season the short ribs. You can always add more salt once the short ribs are done.

2. If you would like to cook the ribs on the stove. Cover and cook on low for 3 hours or until the meat falls off the bone and checking the liquid occasionally. Add more liquid if needed.

4. If you would like to slow cook in the oven. Cook on 350 for 2-3 hours. Add the beans an hour before the meat is done checking liquids and add more liquid if needed.

5. If the sauce is too thick, thin it out with a bit of water or add more beef broth.

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short ribs
Braised Short Ribs with mixed beans
Braised short ribs

One Pan Apple Cider Glazed Roasted Butterflied Chicken With Rice

by 23 Comments

This post is sponsored by Better Than Bouillon and Swiss Diamond.
I only review  products I truly love and believe in.

I just had to post another apple cider chicken recipe. This one is just as amazing as my last recipe.
One pan is all it takes to make this seared juicy and moist Apple Cider Roasted Butterflied Chicken and Rice Bake.
The rice gets its delicious flavor from the chicken juices and a chicken base.
Once done, the chicken is glazed with a delicious apple cider thyme white wine glaze.

butterflied-roasted-chicken-and-rice-bake-with-apple-cider-thym-white-wine-glaze-2That glaze!

Growing up, my grandmother would make our big family one pan meals all the time.  One of my favorite meals was her one pan chicken and rice bake. She baked that rice right underneath the chicken pieces. She would mix garlic, herbs and melted butter and drizzle that goodness all over the chicken. As the chicken baked, the juices from the chicken would seep into the rice which made the rice taste so rich and flavorful! MMMmm. It was such a delicious fulfilling meal. I’m getting hungry just thinking about it!  My other favorite meal was her grits cheese eggs and bacon. I’ve came up with my own version and it’s delicious! Stay tuned for that recipe.

butterflied-roasted-chicken-and-rice-bake-with-apple-cider-thym-white-wine-glaze_-copy

                                                                                                  

Back then, my grandmother didn’t use chicken broth to cook her rice, she used plain ole water. But if you tasted it, you would think she used broth. I guess, in a way, it was a self brothing type recipe, since the juices from the chicken DID flavor the rice right??

Thanks to my grandmother, these days, I am always coming  up with new delicious, improved and  simplified ways to make my meals. That’s why I was very pleased when I was contacted by Better Than Bouillon to come up with a recipe using their products. I put on my thinking cap and came up with this amazing one pan butterflied chicken rice bake. The instructions on the jar mentioned only 1 tsp is needed per 8 oz,  however, you can adjust the taste to your liking. I used about two cups of water for the rice  then added 2 and 1/4 teaspoon of chicken broth. I used a bit of their broth in the apple cider brine, then about 2 1/4 tsp in the rice water and EVEN in the Apple Cider Thyme White Wine Glaze!  Results: Full of FLAVOR!

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Two main ingredients include chicken meat and it’s natural juices.  I am no longer going to haul heavy boxes of chicken broth from the grocery store all the time. I am going to stick with the Premium Better Than Bouillon Roasted Chicken Base from now on.  It’s high quality and a thick base. You don’t need to use a lot of the chicken base. A little goes a a long way and it will last you months, so you don’t have to worry about spending too much on chicken broth anymore. It tastes and looks very close to homemade chicken broth too! I love homemade chicken broth but I don’t always have time to make it.  I’m already picturing myself in the future reaching for Better Than Bouillon products instead of boxed chicken broth now.

One pan is all it takes to make this seared juicy and moist Apple Cider Roasted Butterflied Chicken Rice Bake. The rice gets its delicious flavor from the chicken juices and a chicken base. Once done, the chicken is glazed with a delicious apple cider thyme white wine glaze.

You don’ have to restrict yourself to only soup, as you can see in my recipe. You can use it to add depth to all types of foods like, sauces, glaze (as I did), marinades, seasonings,  and more! I love their premium chicken base but if you are looking for other bases, Better Than Bouillon has many other delicious flavors to satisfy everyone’s taste-buds. If you are trying to eat healthier or if you are a vegan you can use their vegetarian options here and here.

 I also received a Swiss Diamond Nonstick Square Casserole with Lid. I figured my butterflied chicken and rice bake would be perfect for this review because I was able to use the cookware on the stove and in the oven. I tried a couple other recipes as well.  The Swiss Diamond Nonstick Square Casserole is definitely NON-STICK guys!  Everything I cooked in this pan came out perfectly. As I sauteed the mushrooms, they  were literally sliding all over the pan. When I removed the chicken after searing it, the pan still looked great. Then I popped it into the oven. The Swiss Diamond Nonstick Square Casserole Pan cooked everything evenly. Doesn’t it look delicious?

 I just knew clean up was going to be a breeze.  I added a bit of detergent and rinsed with warm water and literally only used paper towel to wipe it clean. I was right. Super easy clean up. If only all my pots and pans cleaned as quick and easy as the Swiss Diamond  cookware, I’d love to wash dishes!

butterflied-roasted-chicken-and-rice-bake-with-apple-cider-thym-white-wine-glaze_-2-copy

Per Swiss Diamond,
“Swiss Diamond is changing the way home chefs cook every day. The Nonstick Square Casserole with Lid is no exception. Its square shape allows for a larger 5.3-qt cooking capacity, as well as easily fitting next to other pans in the oven. This pan is perfect for that big Thanksgiving meal where you already have enough to wash: take this casserole dish from the stove top to the oven (safe up to 500 F) to the dinner table for serving. Once dinner is done, Swiss Diamond‘s patented diamond-reinforced nonstick coating helps with the cleanup too. Simply use warm water and soap and the pan comes clean with ease. Use the included heat tempered lid to control the moisture level in and out of the oven.”

butterflied-roasted-chicken-and-rice-bake-with-apple-cider-thym-white-wine-glaze_-3-copy

The reviews for both of these products are excellent. Better Than Bouillon products are high quality, flavorful  and a little goes a long way. The Swiss Diamond Nonstick Square Casserole With Lid is high quality as well, durable, cooks food evenly, easy and quick clean up and will last you years. I’m pretty excited to have received these items. Christmas is just around the corner. Swiss Diamond’s cookware would be a perfect gift for you or a loved one this holiday.

I hope you and your family have a very Happy Thanksgiving!

butterflied-roasted-chicken-and-rice-bake-with-apple-cider-thym-white-wine-glaze-2

This post is sponsored by Better Than Bouillon and Swiss Diamond. Thanks so much for reading my blog and supporting the companies I believe in and love. By supporting the companies I review, it allows me to create unique recipes for you. All opinions are always my own.

Serves 5-6 people

Apple Cider Butterflied Chicken With Apple Cider Thyme White Wine Glaze

I just had to post another apple cider chicken recipe. This one is just as amazing as my last recipe. One pan is all it takes to make this seared juicy and moist butterflied chicken with rice. The rice gets its delicious flavor from the the chicken juices and a chicken base. Once done, the chicken is glazed with a delicious apple cider thyme white wine glaze. By April Ronnecke Boller

24 hrPrep Time

40 minCook Time

24 hr, 40 Total Time

Save RecipeSave Recipe
Print Recipe

Ingredients

Instructions

  1. Preheat oven to 425 degrees F.
    2. For the Brine
  2. Place one sprig of thyme under the skin of each breast and thigh. Add all the brine ingredients to a large bowl big enough to fit the butterflied chicken. Mix and add the butterflied chicken. Brine for 24 hours.
    3. Cooking steps
  3. Remove chicken from brine. Discard Brine. With paper towel pat the chicken dry. Add all the softened butter under the skin of each chicken breast and thighs.
  4. Add 1 tsp of oil to a Swiss Diamond Nonstick Casserole or a stove to oven pan that's big enough for the chicken over medium high heat then immediately add the mushrooms. Cook mushrooms for about 1 minute. Remove the mushrooms and set to the side.
  5. Add 1 tbs of oil to the same pan. Place butterflied chicken skin side down. Sear for about 3-4 minutes on each side. If chicken is browning too fast reduce the heat. Remove chicken carefully and set to the side.
  6. Remove most of the oil from the pan. Add the water and the Premium Better Than Bouillon Roasted Chicken Base and just a bit of salt for taste. Pour the rice, carrots and sun dried tomatoes into the pan and spread it evenly. Place the chicken back into the pan over the rice. Place the lid or foil on. Bake for 35 to 40 minutes or when the thickets part of the thigh is cut and juice runs clear.
    7. For the Glaze
  7. Add all the ingredients into a small sauce pan over high heat until boiling. Reduce and simmer to 1/4 cup about 20 -30 minutes.
  8. *optional. Once the chicken is finished baking remove the lid or foil and set oven to broil for about 2-3 minutes.
  9. Remove pan and brush the glaze all over the chicken.
7.6.7
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One pan is all it takes to make this seared juicy and moist Apple Cider Roasted Butterflied Chicken Rice Bake. The rice gets its delicious flavor from the chicken juices and a chicken base. Once done, the chicken is glazed with a delicious apple cider thyme white wine glaze.

*Amazon Associates Disclosure*

*Amazon Associates Disclosure* April is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
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