Southern Comfort!

Taylor, the co-founder of the PDX Friday Night Dinner group spent some time with her family in the south this past summer. We decided that while she was there we would have a southern comfort food themed dinner!

There are so many great southern dishes it was hard for us to narrow down what we wanted to bring! We ended up with some mac & cheese, mashed potatoes, cornbread and Creole green beans.

Mac & Cheese:

Ingredients:

  • 8 oz. macaroni
  • 4 tbsp. butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 cup half-and-half or light cream
  • 1 cup milk
  • 1 tsp. brown mustard
  • 2 1/2-3 cups shredded cheddar cheese
  • 1 cup soft breadcrumbs, tossed with 1 1/2 tbsp. melted butter
Directions:
  1. Heat oven to 375°. Grease a 2-quart baking dish.
  2. Cook macaroni following package directions. Drain in a colander and rinse with hot water.
  3. In a medium saucepan, melt the butter over a medium heat. Stir in flour until smooth and bubbly. Add the salt, pepper, cream, milk and cook, stirring constantly, until thickened. Add mustard and 2 cups of the cheese. Continue cooking, stirring, until the cheese has melted.
  4. Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining cheese. Scatter the breadcrumbs evenly over the cheese layer.
  5. Bake for about 25 minutes, until lightly browned and bubbly.
Mashed Potatoes:
Get some potatoes and mash them 🙂
Ingredients:
  • 6 medium russet potatoes, peeled and cubed
  • 1/2 cup warm milk
  •  1/4 cup butter or margarine
  • 3/4 tsp. salt
  • dash pepper
Directions:
  1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.
Cornbread (recipe from the Food Network):
Ingredients:
  • 5 tbsp. unsalted butter, plus more for the pan
  • 3/4 cups all-purpose flour
  • 3/4 cups yellow cornmeal
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup buttermilk (shake before measuring)
  • 2 large eggs
Directions:
  1. Preheat the oven to 425° and position a rack in the middle. Butter an 8-inch-square baking pan.
  2. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
  3. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
  4. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir until just combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick in the centre comes out clean, about 18-23 minutes. Cool for about 10 minutes before serving.
Creole Green Beans:
Ingredients:
  • 1 package (16 oz.) frozen cut green beans
  • 5 bacon strips, diced
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 tbsp. all-purpose flour
  • 2 tbsp. brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. ground mustard
  • 1 can diced tomatoes, undrained
Directions:
  1. Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over a medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon.
  2. Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes, until thickened. Drain beans and add to skillet. Stir in bacon mixture.
Hope you all like these recipes! Enjoy a dose of Southern comfort 🙂
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