Top 5 Steakhouse Chain Restaurants

August 25, 2022 by Ronnie Williams Leave a Comment

It is no secret that Americans love their steak. In America, Steak used to be a food that was consumed on a special occasion to celebrate a milestone or achievement. Now, many restaurants serve steak and it is consumed on a regular basis. With that being said, we are going to look at the Top 5 Steakhouse Chain Restaurants.

Most families in the South were hunters and gathers and consumed wild game meat as their protein source.

With the rise in industrialization, families went to work and sold off their land. They traded hunting and gathering for manufacturing jobs.

Meanwhile, commercial meat consumption started to rise. This brought the price of a steak down so most families can enjoy it more than on special occasions now. Above all, this brought about the modern restaurant. Presently, a Steakhouse restaurant can now be found in most towns. This is the Top 5 Steakhouse Chains in America.

Our List of the Top 5 Steakhouse Chain Restaurants

Longhorn Steakhouse

The first chain restaurant on our list is Longhorn Steakhouse Restaurant. Longhorn was founded in 1981 in Atlanta, GA. Darden Restaurants bought the Longhorn restaurant chain in 2007. Darden is the same family of restaurants that owns Olive Garden and Red Lobster.

There are many things to love about Longhorn from the bread they bring to the table to their grilled steaks.

This restaurant features a western ranch theme now with a full menu of mouth-watering steaks and appetizers.

For those not wanting steak, they have other options to choose from like their red rock shrimp and parmesan-crusted chicken. Check them and I think you will agree that they should be included in our top 5 steakhouse chain Restaurants.

Outback Steakhouse

Next on our list of the top 5 steakhouse chain restaurants is Outback Steakhouse. According to their website, Outback Steakhouse was started in Tampa, FL in 1988.

Outback Steakhouse has an Australian theme with separates it from the vast majority of steakhouse chain restaurants that feature some type of Western theme in their restaurant.

Ultimately, what sets them apart is the bold spices that flavor their steaks. It has heat and savory all rolled into one making them very flavorful and delectable.

Besides the steaks, one of their more popular items on the menu has to be the bloomin' onion. The Bloomin' onion is a huge onion that has been cored, sliced, and dredged in a batter. Finally, it is then deep-fried to a golden brown color. Tear it apart and dip it in their secret bloomin' onion sauce for an out-of-this-world taste.

Make sure you try Outback Steakhouse out and let us know what you think. We love to hear from you.

Logans Roadhouse

Moving on down the list of top 5 steakhouse chain restaurants we have Logan's Roadhouse. In addition, they are headquartered in Nashville, TN, and can be found across 23 states.

As soon as you walk in the door at Logan's you are greeted by a huge barrel of roasted peanuts. Meanwhile, as you wait you can munch on the peanuts and pick out a steak in the steak cooler.

They have an open view of the kitchen where you can see the steaks being cooked to perfection. The steaks at Logan's Roadhouse are tender and flavorful.

First and foremost they are known for their delicious steaks, but they also have other choices that are popular too. One of those choices has to be their ribs.

In any case, make sure you stop in and try them out and I am sure you will agree that they should make our list of top 5 steakhouse chain restaurants.

Texas Roadhouse

Next to last on our list of top 5 steakhouse chain restaurants is Texas Roadhouse. Have you ever tried to get into a Texas Roadhouse Restaurant on a Friday or Saturday night? Let me forewarn you to be prepared to wait a while. Their food is so good that they always have a wait.

I was there around 4:30 in the afternoon and it was still packed.

What is surprising to find out is that Texas Roadhouse is headquartered in Clarksville, Indiana. Being that their name is Texas, you would think the headquarters is in Texas. They do have locations in every state across the US.

The rolls and cinnamon butter are one of our favorite things at Texas Roadhouse. They come out hot and fresh and are simply delicious. Try not to eat too many of them so you can save room for their steaks.

Their steaks have to be one of the best out of the steakhouse chain restaurants.

Furthermore, their burgers are one of the best around too. The burgers have an awesome seasoning on them. No doubt, one bite and you will be hooked.

Check out Texas Roadhouse next time you are close by one and let us know what you think.

Firebirds Wood Fired Grill

Finally, our list of top 5 steakhouse chain restaurants ends with a restaurant you may or may not have heard of before. Firebirds Wood Fired Grill started in Charlotte, NC but has quietly spread across the US. They can be found in 18 states from North Carolina to as far away as Arizona.

This restaurant is very good. Also, it is the restaurant that I chose to take my wife to on our very first date.

If you are in the mood for steaks this is the place to go. The steaks are cooked to perfection on their wood-fired grilled. The steaks have a hint of smokiness and are fork-tender. Arguably one of the best steaks to come from a chain steakhouse in my opinion.

If steaks are not your thing they have extensive seafood and chicken options that I am sure will please your palate.

Make sure you give Firebirds a try if you have one in your area.

Pinterest photo for top five steakhouse chains.

We hope you enjoyed our list of top 5 steakhouse chain restaurants. Although you may disagree some, we hope we have hit the mark on most of these restaurants.
If you agree or disagree let us know what your favorite steakhouse chain is. Drop us a comment below and tell us, but please be nice as this is simply our opinion. Thanks for following along and please subscribe to our blog to stay up to date with our post. You are also free to share this post.
-Ronnie | Let's Get Food Junked

While you are here, check out these other restaurants we have visited!

Joey's Pancake House Maggie Valley, NC

August 25, 2022 by Ronnie Williams 4 Comments

Every year we make the trip up to Maggie Valley in the fall. It has become an annual tradition in our family. One of the main reasons we love going there is that the area is so low-key. Most of the businesses there are owned by locals. This includes most of all of the restaurants in town. One of our favorites is Joey's Pancake House.

Every year we see new attendants in the old buildings. They come and go. There is one, though, that has stood the test of time, Joey's Pancake House.

Joey's Pancake house has been doing things right since 1966. They have a huge following and this can be seen on any morning you are in Maggie Valley by the wait of the line to get into the place.

Photo from Joey's Pancake House Facebook Page

Others Come and Go, but Joey's Pancake House Is Still there

It stands true, though, like I have said before, that if you are on vacation get there before 8:00 AM. You stand a good chance of walking in and sitting down to eat.

Joey's has been around a while even in a town that has passed its heyday. Maggie Valley, NC is still a great place to visit even though it does not have the attractions of nearby Pigeon Forge. What it does have are locals that treat you right. Joey's is a fine example of that.

Next time you are in the area make sure you stop in to try some of the best breakfasts served up in Western North Carolina. Trip Advisor has them ranked at number 1 in Maggie Valley and I tend to agree with that ranking.

When you walk in the door you are greeted by the nicest lady you will ever meet and you will be offered coffee while you wait. You simply can not beat that!

The Best Grists in Maggie Valley, NC

I have mentioned this before but many years ago I was eating at Joey's Pancake house and I asked the waitress "How do you get your grits so creamy?" I thought maybe they added cream to it but that was not the answer she offered. She simply said that they stir it a lot. Wow, I was blown away.

Once I got home, I tried it myself and sure enough it worked. If you check out my grits recipe and watch my YouTube video on it, I make a point about stirring the grits. They make them so creamy simply by continuing to stir them.

After Eating, Enjoy Other Things to do in Maggie Valley, NC

Maggie Valley is home to many fun activities whether you want to play golf, fish, hike, or shop. I am going to share with you a few of our favorite things to do while we visit Maggie Valley, North Carolina besides just the obvious (Eating at Joey's Pancake House).

Cataloochee Valley

We love to visit Cataloochee Valley. The trip up to Cataloochee Valley can be quite rough as part of it is a dirt road, but once you get inside the Great Smoky Mountain Park, it is so worth the ride.

Cataloochee is home to the Elk that was reintroduced in the early 2000s and this is the main reason why we go here. We sometimes stop in town and buy a sandwich to take up here and have a picnic.

The Caldwell House located across the creek in Cataloochee Valley, NC.

There are many old buildings and houses located here. It will take you back in time to a place when things were simpler but a hard way of living. Go early morning or late evening to see the elk, bear, or turkeys.

Visit Nearby Waynesville, NC

When we visit Maggie Valley, we always have to visit nearby Waynesville, NC. Not only do they have awesome shops but also dining. I have compiled a list of my favorite 7 restaurants from that area. I also have to visit the Mast General Store every time I go.

Clyde's Dinner decorated for fall — Clyde's dinner in Waynesville, NC decorated for fall

Golfing in Maggie Valley, North Carolina

Maggie Valley is home to one of the prettiest golf courses I have ever seen. Although I have not played here yet, this is on my list of things to do one day. I have ridden around it and also stayed on it in the past and the course is so pretty.

Lake Junaluska

Lake Junaluska is located in Waynesville, North Carolina as well but it is very close to Maggie Valley, and Joey's Pancake House. I love to visit here.

If you ride around the loop, about halfway through, there is a parking lot that overlooks the lake. There is a huge cross here and it is just so peaceful to get out of your vehicle and just sit and look.

Picture at the overlook at Lake Junaluska in Waynesville, NC — Overlook at Lake Junaluska

There are also a few shops located back in Lake Junaluska Retreat Center and there are also places to stay here.

Soco Falls

If you dive up Highway 19, headed towards Cherokee, North Carolina there is a pull-off on the left-hand side of the road where you can visit Soco Falls. If you are not careful, you will ride right past it. There is a little tiny sign that lets you know about it but it is hard to see. The parking is in a sharp curve and there isn't much room for many cars.

The trail to the waterfall is very short but also it is very steep. Just take your time and you can do it. Be careful if you go in the wintertime as the overspray from the waterfall will make the rocks and bridge icy and slick. Ask me how I know haha.

Visit Haywood Community College

You may be thinking why visit a community college in the first place? The first time I visited this place, it was to play disc golf. They have a challenging but beautiful course.

Disc Golf course at Haywood Community College

Not only is the course beautiful, but the campus is as well. They have a horticulture program here so the grounds look great.

Closeup of a Zinnia at the Haywood Community College Zinnia Garden. — Zinnia at Haywood Community College Zinnia Garden

There is a grist mill that the students built on site and there is Zinnia Garden too. There is a nice walking trail that goes around the campus if you want to get out and walk without hiking up mountains. I recommend this place.

Grist mill at the Haywood Community Collage.

Other Activities

Although these activities listed are some of my favorite ones or ones I want to try, there are many other things to do in Maggie Valley, NC such as visiting the Stompin' Grounds, trout fishing, carpet golf, riding the train in nearby Bryson City, NC, visit Wheels Through Time museum.

For more information, check out 19 Things to Do in Maggie Vally North Carolina.

Conclusion

In the heart of the picturesque Maggie Valley, North Carolina lies a true gem for breakfast enthusiasts - Joey's Pancake House. As we've explored in this blog post, Joey's Pancake House isn't just a place to grab a delicious meal; it's an experience that transports you to a simpler time when hearty, homemade breakfasts were savored with family and friends. From their mouthwatering pancakes, made with secret family recipes, to the warm and welcoming atmosphere that envelops you the moment you step inside, Joey's Pancake House is a testament to the enduring tradition of Southern hospitality and culinary excellence.

Visiting Joey's Pancake House isn't just about filling your belly; it's about creating lasting memories with loved ones and enjoying the authentic flavors of the region. Whether you're a local looking for your regular breakfast fix or a traveler seeking a taste of the South, Joey's Pancake House will leave you craving more.

As we conclude our journey through this delightful breakfast haven, we encourage you to pay a visit to Joey's Pancake House next time you are in Maggie Valley. It's not just a restaurant; it's a testament to the enduring appeal of a well-made pancake, a warm smile, and the simple joys of life.

So, the next time you find yourself in Maggie Valley, make sure Joey's Pancake House is on your list of must-visit places – it's a delicious slice of Southern hospitality you won't want to miss.

Joey's Pancake House
4309 Soco Rd. (Hwy 19)
Maggie Valley, NC

Click the video below to watch our review of Joey's Pancake House:

pinterest picture of joeys pancake house in Maggie Valley, NC.

Thanks for stopping by Southern Food Junkie. It is our hope that you enjoy this recipe sharing it with friends, family, and coworkers. Make sure to take time to give thanks to the creator, God, by which all blessings flow.
John 6:35
-Ronnie | Let's Get Food Junked

What is good to eat at Joey's Pancake House?

They have many items to choose from on their breakfast menu, some of my favorites are the Blueberry pancakes, the grits, eggs, and sausage, I also love the corned beef hash.

What is the best breakfast restaurant in Maggie Valley, NC?

Hands down the best breakfast in Maggie Valley, NC is Joey's pancake house.

What is Joey's Pancake House known for?

Joey's Pancake House is renowned for its delicious homemade pancakes, which are made using secret family recipes and served in a cozy, family-friendly atmosphere.

What are the operating hours of Joey's Pancake House?

Monday 7:00 am - 1:00 pm
Tuesday 7:00 am - 1:00 pm
Wednesday Closed
Thursday 7:00 am - 1:00 pm
Friday 7:00 am - 1:00 pm
Saturday 7:00 am - 1:00 pm
Sunday 7:00 am - 1:00 pm

Do I need to make a reservation at Joey's Pancake House?

Joey's Pancake House operates on a first-come, first-served basis, and reservations are not usually required. However, during peak tourist seasons, there may be wait times, so arriving early can help you secure a table more quickly.

Is Joey's Pancake House cash-only, or do they accept credit cards?

Joey's Pancake House typically accepts both cash and major credit cards, making it convenient for most customers. However, it's always a good idea to check their payment options in advance, as policies can change.

Is there parking available at Joey's Pancake House?

Yes, Joey's Pancake House usually provides parking facilities for its customers. However, parking availability may vary depending on the time of day and the season, so plan accordingly.

Clyde's Restaurant Waynesville, NC

August 25, 2022 by Ronnie Williams 3 Comments

According to the menu located in the restaurant, this is "where the home folks eat. These are the places we love going to. Clyde's Restaurant looked like an awesome place to try out and they made us feel like home folks too.

Clyde's restaurant decorated for fall — Clyde's Restaurant in Waynesville, NC decorated for fall

Clyde's Restaurant is located in the downtown portion of Waynesville, NC right across the street from Walmart and best buy.

It is surrounded by beautiful mountains as a backdrop. Clyde's Restaurant has that nostalgic '70s diner feel to it when you pull up in the parking lot.

Photo from Clyde's Restaurant Facebook Page

It just looks like it would have good food. When we showed up it was fall and they had the outside decorated to a tee for fall, I could not wait to get inside to try it out.

Trying out a new restaurant brings out a lot of mixed emotions. It can make you excited and nervous at the same time. You never know if it will be good or bad.

In this case, though, Clyde's Restaurant was really good. I am actually excited about eating there again the next time we visit. Make sure you watch our video below to see our experience once we were inside

On this trip to Clyde's, it was fall time. We were visiting Maggie Valley, NC which is just a few short miles away. We always tend to gravitate to the quaint and beautiful town of Waynesville, NC. Every time we come, we try to find something new and different to try. Check out this post on the 7 Must-Try Restaurants in Waynesville, NC!

While on this trip, we decided to check out Clyde's since we were on this side of town shopping.

Walking in the door is like taking a step back in time. I love the look and feel of the Diner.

It was time to order and I ordered the open-faced roast beef sandwich that came with a side of mashed potatoes. They also brought out these delicious rolls with our food. I really enjoyed the food and would definitely recommend them.

If you are in the area of Waynesville, NC, be sure to stop by Clyde's Restaurant to check out where the local people eat. I am sure you will agree with me that it is delicious too! While you are there grab one of their shirts, I hear they are popular, I know I grabbed one.

Clyde's Restaurant
2107 S Main St.
Waynesville, NC

Thanks for checking out this restaurant review on Clyde's Restaurant. We hope that you found it informative and interesting. Please leave us a comment below!
-Ronnie

While you are here, check out these other posts that I feel you will like as well:

7 Must-Try Restaurants in Waynesville, NC

August 25, 2022 by Ronnie Williams 48 Comments

Waynesville, NC, nestled in the heart of the Great Smoky Mountains, offers a charming blend of natural beauty and culinary delights. Whether you're a local or just passing through, these 7 must-try restaurants in Waynesville promise to satisfy your taste buds with their unique flavors and inviting atmospheres.

map highlighting western NC — Photo showing Western NC. Photo from nctripping.com

I have stated many times that Western North Carolina is one of my favorite places to visit. There is something about that part of the Smoky Mountains that has a special place in my heart.

It could be the childhood memories that I have experienced there. Or like a close friend of mine said when talking about a restaurant we both have been going to since childhood: "It is not really about the food for me but about the atmosphere, tradition, and memories."

Either way, the food, and places we visit as a child hold special places in our hearts. It is a way of connecting those memories with the past. Even if the food or place is not as good as we remember, you still like to visit it for memories.

Each time I visited Maggie Valley, NC, we also visited nearby Waynesville. Waynesville is similar in style to Asheville, NC, but on a smaller scale.

There are many cool and unique shops located in downtown Waynesville. There are just as many awesome restaurants throughout the town too. That is why I am sharing this list of 7 Must-Try Restaurants in Waynesville, NC.

After exploring these 7 must-try restaurants, consider taking a short trip to Core 450 in Travelers Rest, SC, for another exceptional dining experience.

#7 Ammons Drive-In & Dairy Bar

To start the list off, we check out a restaurant located at the intersection of Hwy 19 (Dellwood Rd) and Hwy 276, Ammons Drive-In is serving up your classic Drive meals.

Photo From Ammons Drive Inn Facebook Page

The last time I visited I ordered the Hamburger Steak and it was awesome. You can come in and sit down or pull up for the curb service.

They serve all your classic drive-in meals like cheeseburgers, hamburgers, hot dogs, fish sandwiches, and chicken strips.

After your meal, you can opt for a milkshake or a banana split. Ammons has to be included in our list of 7 Must-Try Restaurants in Waynesville, NC.

Ammons Drive-In and Dairy Bar
1451 Dellwood Rd
Waynesville, NC

#6 Fat Buddies Ribs and BBQ

Next, we have a BBQ joint on the list. Fat Buddies is your typical southern BBQ restaurant. They have two locations, one in Franklin, NC, and one in Waynesville, NC. It is located in the Waynesville Plaza right off Hwy 276. They are serving up some of Western NC's best BBQ and ribs.

They have all your normal BBQ offerings and a few unique ones like fried pickles and fried green beans.

Fat Buddies is certainly worth being on the list of 7 Must-Try Restaurants in Waynesville, NC.

Fat Buddies Ribs and BBQ
193 Waynesville Plaza
Waynesville, NC

#5 Frog's Leap Public House

Note: FLPH has since closed and is only open for private events. The owners have decided to semi-retire.

Frog's Leap Public House is a unique restaurant on its own. They are located in Downtown Waynesville in one of the old historical buildings. They did an awesome job dressing up the building and showcasing the building's natural and unique features.

Photo from Frog's Leap Public House Website

It has that industrial-modern feel on the inside of the
building with really high ceilings and lots of exposed brick. I like what they have done with it.

The food there is just as great. When I stopped in I had a hamburger and it had a homemade sauce that was out of this world. They have a very eclectic menu that matches their style.

Burger from Frogs Leap Public House Burger — Photo from Frog's Leap Public House Website

Frogs Leap Public House-Chicken — Photo from Frog's Leap Public House Website

Many of their dishes look as if they were cooked in a fancy New York City restaurant. The kicker is that you don't pay the New York City Prices. Most of their ingredients are locally sourced and are extremely fresh. Try it out, I think you will love it too. We had to include Frogs Leap on our 7 Must-Try Restaurants in Waynesville, NC.

Frogs Leap Public House
44 Church St.
Waynesville, NC

#4 Jukebox Junction Canton, NC

Jukebox Junction is located off the beaten path but it is not that far from downtown Waynesville. We love this restaurant and thought why not include it in the 7 Must-Try Restaurants in Waynesville?

We found this place by accident one year while visiting a pumpkin patch just around the corner from Jukebox Junction.

Jukebox Junction made our list of 7 Must-Try Restaurants in Waynesville, NC for the awesome food and staff that run the place.

The food is great and the people working there are extremely nice. I recommend the club sandwich here. It is awesome.

Stop by and check them out just remember to bring your GPS because you may need it to find them. It is definitely off the beaten path and one of the local's favorite places.

Jukebox Junction
6306 Pigeon Rd
Canton, NC

#3 Clyde's Restaurant

We just visited Clyde's Restaurant a few weeks back. I love the way Clyde's Restaurant looks. It has that old dinner feel to it.

They have it decorated to a tee for the fall season and I imagine they continue that theme throughout the different seasons.

I also love their sign. Very few places have their original sign left but this appears to be one of them. It has that iconic diner shape and design to it.

The food there was really good. I had the open-face sandwich and that gravy on it was to die for. I also want to mention those homemade rolls, mmm mmm good. My kids had chicken tenders and you could tell they were hand-cut and breaded. It is worth the trip to stop by Clyde's Restaurant. We simply had to include it in our 7 Must-Try Restaurants in Waynesville, NC.

Clyde's Restaurant
2107 S Maint St
Waynesville, NC

#2 Sweet Onion

Sweet Onion is located in downtown Waynesville just on the opposite block from Frog's Leap. Every time I go downtown, park, and walk around, I can smell the fumes wafting from the kitchen of Sweet Onion.

sweet onion waynesville, nc — Photo from Sweet Onion Facebook Page

It makes my mouth water every time. After all, it has a high score on Trip Advisor sometimes being number 1. The food here is simply amazing.

Every time I mention going to Waynesville, people always say try out Sweet Onion. We did and we loved it. We ate here for lunch and as I mentioned above it was amazing. This is why Sweet Onion is number 2 on our 7 Must-Try Restaurants in Waynesville, NC.

#1 Bogarts

Finally, drum roll, please...We love Bogarts. We have eaten here a few times and it has always been right on cue. Most of the time this is a dinner place we eat so we have steaks. They are always flavorful, tender, and juicy.

Just the way a steak should be. On Trip Advisor, they are always near the top like Sweet Onion's, and are sometimes number 1 too. I have never had a bad meal here and would recommend this to anyone.

Bogart's is one restaurant you must try and that is why we made it number 1 on our 7 Must-Try Restaurants in Waynesville, NC.

Bogarts
303 S Maint St
Waynesville, NC

While you are visiting the area, make sure to check out our list of 19 things to do while in Maggie Valley, NC. I think you will find there is something for everyone!

Conclusion

In conclusion, Waynesville, North Carolina boasts a delightful culinary scene that caters to a variety of tastes and preferences. From mouthwatering barbecue to American cuisine, these seven must-try restaurants offer a diverse range of dining experiences that showcase the town's culinary excellence.

Whether you're a resident or a visitor passing through, exploring these culinary gems is a culinary journey well worth embarking on. With their unique flavors, welcoming atmospheres, and exceptional service, these restaurants have undoubtedly earned their place on any food lover's list of must-visit destinations in Waynesville. So, don't miss the opportunity to savor the delectable dishes and create unforgettable memories at these culinary hotspots in this charming North Carolina town.

Thanks for stopping by Southern Food Junkie. It is our hope that you enjoy this recipe sharing it with friends, family, and coworkers. Make sure to take time to give thanks to the creator, God, by which all blessings flow.
John 6:35
-Ronnie | Let's Get Food Junked

While you are here, check out these other posts that I feel you will like as well:

FAQ's

Do you have a list of restaurants you have visited in North Carolina?

Yes, here is a list of all the places I have visited in North Carolina.

What is Waynesville, NC Known for?

Known as a fun place to visit, I compare it to a smaller Asheville, NC. It is a quiet, small town, but has many cool shops and excellent dining options.

How far is Waynesville, NC from Asheville, NC?

Waynesville, NC is roughly 26 miles west of Asheville, North Carolina.

Why visit Waynesville, NC?

Waynesville North Carolina is very close to the eastern side of the Great Smoky Mountains National Park. There are lots of outdoor activities to do in and around this area. Located just minutes from Maggie Valley, NC, and Cataloochee Valley where Elk was reintroduced in the early 2000s. You can visit this area, hike, see the Elk, Visit nearby Cherokee, and ride the train in Bryson City, among other things. It is a great central location to do many things to keep you occupied. Also, Waynesville has awesome shops such as the Mast General store and food options.

Authentic Southern Recipe for Low Country Boil

August 22, 2022 by Ronnie Williams 2 Comments

A low Country boil is a traditional dish that has been enjoyed by South Carolinians for ages. It combines fresh shrimp, sweet corn, red potatoes, and smoked sausage for an all-in-one dish that is sure to be a hit at your next party. It is an iconic classic Southern recipe that you are sure to enjoy and this recipe will show you how to make an authentic Southern Low Country Boil.

What is A Low Country Boil?

A low country boil is a dish combining smoked sausage, corn on the cob, red potatoes, and fresh seafood such as shrimp. Some folks also add blue crab to their dish. You can add or take away what you like and still have an awesome meal.

Low Country Boil goes by a few other names such as Shrimp Boil, Beaufort Boil, Beaufort Stew, Charleston Stew, Seafood Boil, and even Frogmore Stew.

Why is it Called Low Country Boil or Frogmore Stew

Picture this: down in Charleston, they whip up this amazing seafood boil. It's what they call a Low Country boil here. But get this, it's not just Charleston that's famous for it.

There's this little spot called Frogmore in South Carolina that claims to be the birthplace of this deliciousness. Frogmore sits right by the coast on St. Helena Island, just south of Charleston.

That's why some folks call it Frogmore Stew. But let me tell you, whether you're in Charleston or Frogmore, it's pretty much the same mouthwatering dish.

It's just like how different places have their names for it, like Charleston Stew or Shrimp Boil. But no matter what you call it, it's all about that tasty Low Country food.

Closeup of the low country boil coming out of the pot.

Equally important, this area is home to the Gullah Culture which was part of the first slaves sent here to the US from West Africa. This sad part of US history is where many of the Southern dishes that we know and love today came from.

Frogmore Stew is A Meal for Large Crowds and Gatherings

A Low Country Boil is meant to be enjoyed as a gathering meal. Parties, family reunions, weddings, family gatherings, and other such events serve a Low Country Boil(Shrimp Boil) because it feeds a large crowd and is an epic one-pot meal.

Once cooked, the stew is drained and then poured out on a long table. Sometimes the table is covered in brown paper, aluminum foil, and even newspaper.

Whether you want a low country boil for 50 or 25, it is meant to feed a crowd and for the crowd to gather around and enjoy conversation and good Southern food.

Closeup picture of what Frogmore Stew looks like.

In addition, guests gather around to feast on the smorgasbord. Scroll to the bottom for a printable version of the recipe and make sure to watch our how-to video on how to make this one-of-a-kind awesome dish!

What You'll Need to Make This Recipe

Ingredients for Low Country Boil

Old Bay Seasoning-Old Bay seasoning is what makes a low country boil different from a Shrimp boil or seafood boil as they have in Louisiana. In a Cajun Shrimp boil, they tend to use spicier seafood seasoning such as Zatarains Shrimp and Crab boil seasoning.

Old Bay Seasoning | Photo from McCormick

Buy It

Old Bay is not quite as spicy as Zatarains Crab Boil. If you want to make yours a little spicier, you can add in some cayenne pepper and black pepper. To me, Old Bay is perfect though. You will 2 tablespoons per quart of water.

Sweet Corn-I like to use fresh sweet corn on the cob for this recipe. If you cannot find it fresh, buy the super sweet mini cobs that are in the freezer section of your grocery store.

If you have fresh corn, cut the cobs into 3-inch sections. You will need roughly 6 ears of corn.

Red Potatoes- I like to use red potatoes in this recipe. They may also go by the name of new potatoes.

You will need to cut them in half or into quarters if they are really large. You will need about 3 pounds of red potatoes.

Fresh Shrimp-Here in South Carolina, you can get fresh shrimp 6 or 7 months out of the year. You can find people selling it on the roadside. If you can get fresh shrimp, that is best, but if not you can use frozen. You will need roughly 2-3 lbs of shrimp.

Smoked Sausage- Smoked sausage is one of most people's favorite parts of this dish. I like to use Hillshire Farms smoked sausage but many people use various brands. If you want to kick it up a little, try adding spicy sausage! You will need 1 to 2 pounds of smoked sausage for this recipe.

Optional Ingredients

There are many variations to this recipe from many other Southerners. Onions are one ingredient that many folks add. I prefer a sweet onion like Vidalia onions. Cut them in half and drop them in the boiling water. I also will add a few lemons cut in half.

Celery is another great option to add in and it is really tasty to eat once it has been boiled in the seasoning. Many people are now adding in eggs and once they are boiled, you have an old bay-seasoned boiled egg. Butter is another ingredient that I like to add. I will add one stick of real, salted butter.

Blue crabs or crab legs are often added to seafood boils and the low country boil is no different. You can add or omit ingredients as you see fit. Some people will also add in bay leaves.

Equipment You'll Need

Bayou Cooker and Large Stock Pot- I like this kit. It is stainless steel and has the burner and pot all in one.
Large Stock Pot- If you already have a burner, you can just use a big stock pot.
Skimmer- This will be used to dip the low country boil out if you don't want to pour it out of the pot. Bayou Classic Skimmer is the exact brand and length I use.
Instant Read Thermometer- prefer to use ThermoWorks Thermapen for the best Instant Read Thermometers.

How To Make Low Country Boil

Step-by-step instructions

Step 1

Start with a large stock pot. You will want a pot large enough that once you put your water in it, it will not fill it up more than halfway. Measure out the number of quarts of water you use so you know how much seasoning you will need.

Step 2

Bring the water up to a rolling boil, once it is up to a boil, add in your Old Bay Seasoning.

Step 3

Next, add the potatoes and cook for 15 minutes.

Step 4

Add in the smoked sausage and the corn on the cob.

Step 5

After 10 minutes, add in your shrimp.

Step 6

Cut the burner off and allow the boil to cool off for about 20 minutes. This cooling-off process allows the ingredients to soak up the seasoning as it cools.

Pro Tip: I like to use the boil boss to cool the Shrimp Boil down to the optimum range, then allow it to soak for 20 minutes. In this video, I am using the Boil Boss. The Boil Boss works by cooling down the stew to stop the cooking process without watering it down the way ice would normally do. This allows the stew to get into the optimum range for the best seasoning absorption

Traditionally, Low Country Boil is poured out on a long table or picnic table covered with brown craft paper, aluminum foil, or newspaper. If you do not have that, you can serve out of the pot or on a big platter if you prefer.

What To Serve It With?

Cocktail Sauce
Melted Butter
Extra Old Bay Seasoning to Sprinkle on top
Hot Sauce
Lemon Wedge

Side Dishes for Low Country Boil

Potato Salad
Irresistible Spaghetti Pasta Salad
Side Salad
Green Salad
Loaf of Bread (White Bread) or Sourdough Bread

FAQ's

Can I Cook A Low Country Boil In my Slow Cooker?

Yes, you can cook it in your slow cooker. The times will change on how long to cook it though. You will also cook the potatoes and seasoning together for a few hours before adding the other ingredients.

How Do I Store It?

You can store the remaining low country boil in an airtight container in the refrigerator. It is great to eat the next day as well.

How Long Can I Store it?

You can safely store it for 3 to 4 days in the refrigerator.

Do you have any other Stew Recipes?

Yes, if you like this stew, you will love our Brunswick Stew Recipe.

Thanks for checking out this easy to make low country boil recipe. It truly is a classic southern dish that is the king of Lowcountry cuisine. I am sure you will love it as much as my family does. If you like it, please leave us a comment below letting us know!
-Ronnie | Let's Get Food Junked!

8 People

How to make a traditional South Carolina Dish called Low Country Boil

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Low Country boil is a traditional dish that has been enjoyed by South Carolinans for ages. It combines fresh shrimp, sweet corn, red potatoes, and smoked sausage for an all in one dish that is sure to be a hit of your next party.

Ingredients

2 teaspoon Old Bay Seasoning, Per quart of water
6 Ears Sweet Corn, Cut into 3 inch sections
3 Lbs Red Potatoes, Cut into quarters
2-3 Lbs Fresh Shrimp, Leave in shell. Can use Frozen if you can't get fresh
1-2 Lbs Smoked Sausage

Instructions

Step 1 Start by filling up a large stock pot with cold water till its half full.
Step 2 Bring to a boil and add in Old Bay Seasoning.
Step 3 Once water is boiling, add in potatoes and cook for 15 minutes.
Step 4 Add in the smoked sausage and the corn on the cob.
Step 5 After 10 minutes, add in your Shrimp.
Step 6 Cut the burner off and allow the boil to cool off for about 15 to 20 minutes. This cooling off process allows the ingredients to soak up the seasoning as it cools.
Traditionally, Low Country Boil is poured out on a long table covered with brown craft paper or newspaper but you can serve out of the pot if you prefer.

Notes

You can substitute or add other ingredients if you prefer. Some folks add blue crab to their Low Country Boil. There is not set amount of how much to add really except for the seasoning. You can put more or less of each ingredients depending on how many you are trying to serve. Also, put in the desired amount of seasoning and make sure to test for the taste before continuing. Enjoy!

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

The Great Scrape Ultimate BBQ Cleaning Tool

August 21, 2022 by Ronnie Williams 4 Comments

Are you worried about getting metal bristles in your food from cleaning your grill? Great Scrape has solved that issue for you! There have been a lot of news reports about metal bristles getting into people's food when they clean their grills with old-fashioned metal bristle brushes. I had the opportunity to review a great product that will take care of this issue for you. It is called the Great Scrape.

The Great Scrape is called the Ulitmate BBQ grill cleaner for a reason. It works. The Great Scrape is a wooden paddle that is tapered on the end. Once the paddle has been "broken in", cleaning is as simple as turning your grill on and running the grill cleaner across your grill grate.

The unique thing about this grill cleaner is that it forms your grill grates. It gets into the crevices and cleans just as well if not better than the bristle brushes without the worry of getting the metal pieces in your food.

Click to check price on Amazon

To use the Great Scrape, you turn your grill as high as it will go. Once your grill has reached top temperature, at least 500 degrees, you will run the grill cleaner up and down your grill grates until grooves have formed into the wooden paddle.

Once this is done, that is all you need to do. To maintain it, just add a coat of mineral oil every once in a while and it should last you at least a few years.

If you love cooking out and tailgating, check out the Great Plate for your next tailgating adventure.

Check out our video review we made on Great Scrape and see for yourself. Thanks for stopping by Southern Food Junkie, we hope you enjoy our content. If you do, leave us a comment below.
-Ronnie | Let's Get Food Junked

How Long Does It Take to Cook a Steak on the George Foreman Grill?

August 16, 2022 by Ronnie Williams Leave a Comment

I think we can all agree that most of the as seen on TV products you see are gimmicks. Every once in a while there is one that comes along that changes things. Enter the George Foreman Grill. Cooking on it can be easy and fast but sometimes it is nice to know the shortcuts. Today we are going to look at how long it takes to cook a steak on the George Foreman Grill.

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The George Foreman is arguably the most successful small appliance that was ever invented. With well over 100 million of them sold, many households have them, and for good reason, they are simple and work great.

One of the main draws of this small appliance is if you like cooking on an outdoor grill but do not have the time or the weather is bad, you can have similar results by cooking on this indoor grill. It also creates a healthier version of a grilled steak once the fat drips away. The fat is then collected into the included drip tray.

Cooking venison on a George Foreman grill is a convenient and flavorful way to enjoy this lean meat. If you rather cook on an outdoor grill though and are looking for an interesting recipe, try the super easy grilled backstrap recipe that ensures tender, juicy results every time.

How The George Foreman Works

The George Foreman is an indoor grill that has two grill plates with both having heating elements. One is on the top and one on the bottom. The clamshell design is similar to a panini press.

This allows it to cook the top and bottom of food at the same time and to have dual contact with the food that is cooking. This direct contact cooks the food faster because of the grilling surfaces.

The grill is slightly tilted and has grooves on the surfaces. This allows fat to drip off and flow into the included drip tray. It works like a convection cooker and keeps the heat along with moisture trapped in between the plates.

This helps to retain the moisture in the meat even though the fat is dripping away. It is simply a brilliant invention that creates a slightly healthier version of grilled food.

The George Foreman Grill only has one temperature setting. Once you plug it in, there is an off-and-on button on the back side of the gill. All that is needed is to cut it on and let it preheat for about 5 minutes. Make sure to close the lid to allow it to heat up faster.

There is an indicator light on top of the grill that lets you know the unit is on and that it is heating. Once it reaches its predetermined temperature, the indicator light turns off.

Indicator Light on top of the George Foreman

On the newer models, there are two lights. One is green and the other orange or red. The green light turns on when it is ready to use or has reached its optimal temperature.

It will keep its temperature within a range and as it cycles off and on to keep up the temperature, the light will turn on and off to indicate when it is heating.

Enough about that, How Long Does it Take to Grill A Steak on the George Foreman?

There are a few things to take into account before we can consider the recommended grilling times on the George Foreman.

First, how thick is the steak that we are grilling? The thicker the steak, the longer it will take to cook it.

Second, what cut of steak are we grilling? If you have a lean cut of meat, you will need to cook it for a shorter period or it will get dry.

Lastly, did the steak come right out of the refrigerator, or did you let it set out for 10 to 20 minutes to come up to room temperature?

These variables can greatly affect the time it takes to grill a steak on the George Foreman.

Cuts of Steak to Consider

The George Foreman does a great job of moving fat away from the meat. In this case, cooking a lean steak such as a sirloin in the George Foreman can leave you with a dry and tough steak. I recommend buying a cut of meat that has a little fat. As the fat melts away, it flavors the meat and keeps it tender.

A few of my favorite steaks are t-bone steaks, ribeye steaks, and the New York Strip steaks. All three have great marbling which will return a juicy steak.

Preparing the Steak

I recommend setting the steak out for 10 to 20 minutes to allow the meat to come up to room temperature. This will give you the most accurate time for cooking the meat and will return the perfect steak.

Do not fret if you do not have time to do this though, you can still get great results by cooking the steak right out of the refrigerator.

Pat the meat dry with a paper towel to remove any excess moisture. At this point, I like to coat the steak with olive oil or another neutral-tasting oil that has a high smoke point.

Coating the steak with olive oil helps sear the meat as it cooks in the George Foreman. This along with a good amount of salt gives the steak and nice crust and seals in the juices.

Season the steak the way you like it. At the very basic, put a liberal amount of sea salt or kosher salt on it. Then add some ground black pepper. As stated above, the salt will give it a nice flavor, it also builds a crust on the outside of the meat.

You can also put a little Worcestershire sauce or soy sauce on the steak and let it marinate for about 20 minutes while the meat is coming up to room temperature.

Another secret ingredient to bring flavor to a steak is to make compound butter and top the steak with it once it has finished cooking!

Recommended Grilling Times for The George Foreman

As stated above, grilling times can be very subjective. I recommend getting an instant-read thermometer as the best gauge to judge when a steak is at the right temperature or doneness. You want a fast-reading thermometer such as the ThermoWorks Thermapen which is trusted by many chefs.

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Again, these times for how long to cook a steak on the George Foreman are to be used as a gauge, your thermometer is truly your friend for the best results.

How to Cook A Steak On The George Foreman: Grill Temperature

Cooking Time and Internal Temperature for a Steak that is 1 ½ Inch Thick:
Rare steak = 120°F or 50°C 4-6 minutes
Medium-Rare steak = 130°F or 54°C 5-7 minutes
Medium steak = 140°F or 60°C 6-8 minutes
Medium-well steak = 150°F or 66°C 7-9 minutes
Well done steak = 160°F or 70°C 8-10 minutes

The information in this blog post will be your general rule of thumb. If your steak is thicker, your times will be slightly longer. If you have thin steaks, the times will be slightly shorter.

How long to Cook Steak on the George Foreman Grill

Place steaks on the nonstick grilling surfaces and close the lid. Look at the chart above to see what doneness you desire and check the grilling time. Once it gets close to that time, use an instant-read thermometer to check the internal temperature of the steaks.

Once your steak is within 5 degrees of the target temperature that you desire, remove the steak from the heat and let the steak rest for 5 to 10 minutes.

Resting Steak that is cooked at Medium Doneness (140F°/60°C)

If you wait until the steak hits the desired temperature and then remove it, your steak with not hit the correct doneness that you are seeking. This is because the meat will continue to cook for a few minutes after you remove it from the heat.

Instead, remove the steak from the grill when it hits about 5 degrees before your target temp. This will ensure you have the perfect cooked steak that you desire.

Infographic showing How Long To Cook A Steak On The George Foreman

FAQs

How Do I Adjust the Temperature of My George Foreman Grill?

The George Foreman does not have a temperature setting. It is internally controlled. Throughout the grilling process, you will see it cut on and off to keep the preprogrammed temperature.

What Else Can I Cook on the George Foreman?

There are a variety of foods that can be cooked on the George Foreman indoor grill such as hot dogs, ground beef hamburgers, and chicken breasts. You can even use it as a panini press for sandwiches.

Can I Reheat Steak that Has Been Cooked on the George Foreman?

Yes, you can reheat the steak that was cooked on the George Foreman but this will affect the doneness of the steak. Reheating will further cook it. It will still be good but maybe not quite as tender.

How Do I Store Steak that was Cooked?

You can store the steak in an airtight container for 3 to 4 days.

How Can I Use Leftover Steak?

There are many ways to use leftover steak. A few ideas are to make a steak sandwich, add it to a salad, or top your baked potato with it.

How to Clean the George Foreman

This small appliance is fairly simple to clean. The nonstick surfaces allow food to come off easily. I like to use warm soapy water and a dish rag or tea towel to wipe the surfaces clean.

Do not place the appliance in water or submerge it. For best results wipe it clean. Once you wipe it clean, you can turn it back on to burn off the water and dry off the surfaces.

Do I Need to Use Nonstick Cooking Spray?

You can use nonstick cooking spray if you want to. The oil that you coat the steak with along with the nonstick surfaces of the George Foreman does a great job of keeping the food from sticking.

If you are cooking a sandwich, the nonstick spray may be useful and will also give the sandwich a nice crust.

Another idea is to use a long piece of aluminum foil across the grill grates to keep food from sticking in the cooking process.

Sides that Go well with Steak:

Looking for a Dipping sauce for your steak? Try this homemade Southern Tarter Sauce Recipe

Thanks for taking the time to read this blog post. It is my desire that it will help you achieve better results when cooking on your George Foreman. Figuring out how long it takes to grill a steak on the George Foreman will take less effort if you follow this guideline.
-Thanks Ronnie

Incredibly Easy Southern Tartar Sauce Recipe

July 21, 2022 by Ronnie Williams Leave a Comment

Whether you are eating fish and chips, fish sticks, baked salmon, or even deep-fried catfish, tartar sauce is a classic condiment that compliments them all. There are a few versions of tartar sauce but our favorite is this incredibly easy southern tartar sauce recipe that you are going to love.

Not only is Southern Tartar sauce an incredibly easy recipe to make, but it is cheap to make as well. Once you make your tartar sauce you may never buy the bottled or jarred stuff ever again.

It only takes a few simple ingredients mixed and you are ready to go. It truly is one of the best tartar sauce recipes you will find. Next time you are cooking up your favorite fish recipe, make sure to throw this southern tartar sauce recipe together.

What is Tartar Sauce?

Tartar sauce is a condiment that is made with a creamy base, usually from mayonnaise or an aioli base.

It is a thick condiment of a rough texture. It is mainly used with seafood dishes. Folks in the south like to dip their fish in it. There are many tarter sauce recipes from ones that are sweeter and use sweet dill relish, to a twangier version that uses lemon juice and dill pickles.

According to The Food Dictator, Tartar sauce may have made its appearance in the mid-1800s. Either way, it is a very popular condiment that is enjoyed throughout the Deep South and beyond. It would be hard-pressed to go to a fish fry and not see this very popular condiment there.

What Do you Eat Southern Tartar Sauce on?

In the south, tartar sauce is mostly enjoyed on fried fish. However, this is not the only way to enjoy the sauce. It is indeed great with most fish dishes such as grilled salmon, baked salmon, fish sticks, seafood dishes, crab cakes, Salmon burgers, shrimp dishes, and fish fillet sandwiches.

This is a short list but some other items are great with southern tartar sauce as well such as fresh vegetables. It is also great on roasted vegetables too. It is also used to top steak tartare and used in that dish as well.

How to make Southern Tartar Sauce

What Ingredients Do I Need?

ingredient list to make southern tartar sauce recipe.

Mayonnaise

Tartar sauce can be either an oil base or a Mayo base. Since we are making a southern tartar sauce, this version will be mayo-based. Let's talk about the mayo now. Mayo is very subjective depending on where you grew up and what your relatives used.

Some use Hellman's mayo or even Miracle Whip to make tartar sauce.

Throughout the south, Dukes Mayonnaise is very popular. Duke mayonnaise is tangier than other mayos you will find. Another great thing about Duke's mayo is it originated right in my home state of South Carolina!

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It is about the only Mayo many Southerners will use and it is what we are going to use in this recipe. Don't fret though If you cannot find it in your area you can use what you have. But if you can, I suggest using it. You will need 1 cup of mayonnaise.

Pickles

Again with tartar sauce, the pickles that are used are very subjective. Some recipes call for a sweet relish or dill pickle relish, sweet pickles or dill pickles. Many recipes call for capers or even olives. We like our southern tartar sauce on the savory side so we are using Dill Pickles. You will need ¼ cup of dill pickles, roughly chopped.

Mustard

Mustard gives the Southern tartar sauce a clean, bright flavor. It adds a little bite to the dish and pairs well with the lemon juice we will be adding in as well. You can use whatever type of mustard you like but I tend to lean towards Dijon mustard for this southern-style tartar sauce.

Tartar sauce originated from France and using Dijon pays homage to its French roots, but that isn’t the only reason we think that Dijon is so great in this dish. The brown mustard seeds and the white wine that make Dijon mustard add a lot of depth to the Southern tartar sauce recipe. You will need 1 teaspoon of Dijon mustard

Lemon Juice

I love adding lemon juice to this condiment recipe. Lemon juice adds freshness and acidity. The acid helps to cut through the fat of the mayo and helps round out the dish. Lemon is often added to fish to help mellow out the fishiness of the seafood and it can be a digestive aid. I prefer to use fresh lemon juice but you can use the bottled variety in a pinch. You will need 1 teaspoon of lemon juice.

Worcestershire Sauce

Worcestershire sauce hits that fifth taste sense called umami. It is one of the 5 basic tastes. It is savory and usually comes from sauces or meats. There isn’t much Worcestershire sauce in this recipe but it does not take much to make a difference. You will need ½ teaspoon of Worcestershire sauce.

Dill Weed

Anytime you can add fresh herbs, it brings a lot of flavors. Fresh Dill is one of the keynotes known in tartar sauce. Dill not only brings a ton of flavor, but it also adds a bit of color contrast. We all know that food that looks good is more appealing. If you do not have fresh you can also use dried dill weed. You will need 1 tablespoon of dill weed.

Garlic

What is a condiment without fresh garlic in it? I like to add 1 clove of fresh minced garlic to my tartar sauce.

Hot Sauce

Hot sauce adds a little bit of heat to the sauce by giving it a little kick. I like to add ½ teaspoon of Hot Sauce. I prefer Texas Pete or Franks Hot Sauce.

Kosher or Sea Salt

Use sea salt or kosher salt if you can. Normal table salt has iodine in it and can give an off-taste. You will need ¼ teaspoon of salt.

Pepper

I love the taste of pepper in this sauce. I think white pepper looks better in the dish but if you do not have it, or cannot find it, just use black pepper. You will need ¼ teaspoon of pepper.

Optional Ingredients: I love to add in some old bay seasoning or some cajun seasoning. Both can really elevate this condiment. You can also add in capers or even olives. Most recipes will also call for sweet onion or shallot. If you want to make it a thicker sauce with tangy flavors, add in some sour cream or even Greek Yogurt. Feel free to add in other herbs such as fresh chives or parsley.

Directions

Step 1: Add the mayonnaise into a small bowl.

Step 2: Next, add in the rest of the ingredients.

Step 3: If you have a hand mixer or food processor, these can work well to mix this condiment up. If not, just use a whisk or spoon, and mix the ingredients well until you get that perfect consistency.

Step 4: Refrigerate for a few hours before serving.

FAQ’s

How can I Store Southern Tartar Sauce?

Store tartar sauce in an airtight container, such as a half-pint size or pint-size mason jar. It will last for up to six months in an airtight container.

Southern Tartar Sauce Stored in a Mason Jar

How Do I Use Tartar Sauce?

Tartar sauce is used as a dipping sauce for fish, seafood, or vegetables. It is also used as a spread on fish sandwiches.

Do I Have to Use Dill Pickles?

No. There are many options that you can use in place of Dill pickles. You can use sweet relish, sweet pickles, capers, or olives. Or you can use a combination of all of these. In my southern Tartar sauce recipe, I prefer the dill pickles but you can play around with different combinations to see what suits you.

What is Tartar Sauce Usually Made Of?

Tartar sauce is usually made of a mayonnaise base or aioli base along with pickles, lemon juice, and fresh herbs.

Is Tartar Sauce Just for Fish?

Tartar sauce is great as a dip for fresh or roasted veggies. Also, you can dip your french fries or tater wedges in them.

Why Is It Called Tartar Sauce?

Tartar sauce origins come from France. It was named after a region and the people that lived there named the Tartars.

What Can I Use if I Don’t Have Tartar Sauce?

If you are looking for a dip for your fish, there are a few alternatives. At the very basic, ketchup can be used as a dip. Also, you can use a cocktail sauce as well. Some people will use honey mustard, ranch, buffalo sauce, or even BBQ sauce.

Is Tartar sauce the same as Horseradish?

In some areas, horseradish is added to tartar sauce but horseradish alone is not tartar sauce. It is only an ingredient that is sometimes added.

Thanks for checking out this easy-to-make southern Tatar sauce recipe. I am sure you will love it as much as my family does. If you like it, please leave us a comment below letting us know!
-Ronnie

Incredible Easy Southern Tartar Sauce Recipe

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

1 cup mayonnaise
¼ cup dill pickles
1 teaspoon dijon mustard
1 teaspoon lemon juice
½ teaspoon worcestershire sauce
1 tablespoon dill weed, Use fresh dill if you can find it. If not just use dried dill weed.
1 clove minced garlic
½ teaspoon hot sauce, I prefer to use Texas Pete or Franks Red Hot
¼ teaspoon sea salt or kosher salt
¼ teaspoon pepper

Instructions

Step 1: Add the mayonnaise into a small bowl.
Step 2: Add in the rest of the ingredients.
Step 3: If you have a hand mixer or food processor, these can work well to mix this condiment up. If not, just use a whisk or spoon, and mix the ingredients well until you get that perfect consistency.
Step 4: Refrigerate for a few hours before serving.

Notes

Optional Ingredients:

I love to add in some old bay seasoning or some cajun seasoning. Both can really elevate this condiment. You can also add in capers or even olives. Most recipes will also call for sweet onion or shallot. If you want to make it a thicker sauce with tangy flavors, add in some sour cream or even Greek Yogurt. Feel free to add in other herbs such as fresh chives or parsley.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Check out these other recipes that I am sure you will love as well!

Homemade Crispy Dill Pickles (Canning Recipe)

July 14, 2022 by Ronnie Williams Leave a Comment

Crunchy, tangy, and oh-so-satisfying! These homemade dill pickles are the perfect combination of fresh cucumbers, aromatic dill, and zesty spices. Whether you enjoy them as a snack or as a condiment to your favorite sandwiches, these homemade dill pickles are a crowd-pleaser that will leave your taste buds singing. Try this easy recipe and impress your friends and family with your homemade pickle-making skills!

homemade crispy dill pickles canning recipe — Homemade Crispy Dill Pickles Canning Recipe

Homemade Dill Pickles are A Solution For An Abundance of Cucumbers

Recently, my father-in-law planted a garden. You know, the usual, tomatoes, squash, and cucumbers. In South Carolina, once you get into July, you have an abundance of all of those vegetables. The big question is, what to do with them all?

One of our favorite ways to preserve veggies, especially cucumbers is by pickling them. I just love making homemade dill pickles by using this homemade crispy dill pickles canning recipe.

Homemade Dill Pickles Taste Better

According to Cision, 86% of Americans enjoy this salty, crunchy snack. But why do they like it so much? Well just as people crave sugar, they crave salt as well. Pickles or pickled food can also be good for you.

Making your own pickles not only tastes better, but it is very rewarding as well. They will taste way better than any pickle you have had from the grocery store. Canning pickles can be so easy and simple, you just need a quick and easy canning recipe. I really like this Homemade Crispy Dill Pickles Canning Recipe. To me, it is the best crisp dill pickle recipe.

History of Pickles

Pickles have been around for a long time. When something is pickled, it is soaked in vinegar and salt brine to preserve it. So making pickles was a way of preserving veggies so they would last longer. It is said that pickles have been around as far back as 2040 BC when cucumbers were pickled in the Tigris Valley.

What Exactly Makes a Dill Pickle?

Crisp Dill Pickles are made by packing Cucumbers in a jar and then submerging them in vinegar and salt brine solution. Fresh Dill or Dill seeds are added for flavoring as well as garlic cloves. The homemade dill pickles are canned in a water bath canner and let sit for a few weeks before they are enjoyed. Making homemade dill pickles is easy if you have the right canning recipe!

How To Make Homemade Crispy Dill Pickles

Tools You Will Need

Water Bath Canner and Canning rack

Using a water bath canner to make homemade dill pickles. — Water Bath Canner

To make the Crispy Dill Pickles canning recipe, you will need a water bath canner. Once all the ingredients are placed into the canning jars, the brine is added, and the lids are placed on them, you will need to put them in the water bath canner. Do not fret, this is different than a pressure cooker. You do not have to worry about exploding jars. This is just hot boiling water. This helps the jars to seal.

Canning Tool Kit

The tools in this canning tool kit will make life so much easier. The jar lifter will help you get the jar into and out of the boiling water bath canner. The jar funnel in this kit allows you to pour the hot brine into the jars when filling them up. The headspace tool and bubble remover help you measure the right amount of liquid that is in the jars and get the bubbles out.

Canning Jars

I prefer Ball Glass Jars. You will need 2-pint size jars for this recipe. If you want to can more, simply double or triple the recipe. This simple recipe is great, especially for when you are just getting a few cucumbers off the vine.

Canning Lids and Rings

As with the Ball jars, I prefer the ball-brand lids too. There are some cheaper brands, but they sometimes fail. It is best to bite the bullet and buy the name brand when it comes to food safety in my opinion.

Ingredients-makes 2 Pint Jars

Cucumbers

The first thing you will need is fresh cucumbers. To start with you need freshly picked, small cucumbers. Certain types of cucumbers are bred to be pickled. What makes a great cucumber is a small firm cucumber. If you do not have that variety or cannot find them, your normal cucumber will do. Try to buy from a farmers market though as the store-bought ones are sometimes coated in wax to help preserve them and make them look shiny.

A few varieties to use are Kirby, Boston Pickling, Busy, Parisian, Burpee Pickler, and Fresh Pickles. You can use pretty much any variety if you have them, they may not be quite as crisp though.

Pickling Brine

The pickling brine is made from water, vinegar, and salt for this dill pickles canning recipe. If you can find canning salt, that is best to use. If not, try to find Kosher salt. Do not use Iodine salt. Use white or apple cider vinegar. I find that the apple cider vinegar has a nice fruity, mellow taste versus the sharp neutral flavor of white distilled vinegar.

Adding Apple Cider Vinegar to make Brine for dill pickles. — Apple Cider Vinegar

Apple cider vinegar will alter the color of the veggies you are pickling whereas white vinegar will not. They can be used interchangeably though. We will mix equal parts of water and vinegar to make our brine solution. You will need 1 cup of water and 1 cup of apple cider vinegar.

Herbs and Seasonings

Dill

What is a dill pickle recipe without dill? If you can find fresh dill, that is best to use in my opinion. I dehydrated all of mine that I grew so I am using dill seed for this recipe. Feel free to add in both.

Garlic

We are using whole garlic cloves for this recipe. Peel the garlic cloves and leave them whole. You can smash them a little if you want to open up the flavor more. I recommend using 2 to 3 cloves per pint jar.

Optional Spices

You can play around with different spices. Some extra that you might want to consider are celery seeds, mustard seeds, Black Peppercorns, and red chili flakes. You could also get a pickling spice that includes many of these spices in the blend.

Making The Easy Homemade Crispy Dill Pickles

Prepare the Jars, lids, and Rings

Step 1: Fill your water bath canner or large pot with water, making sure to keep the rack inside the canner.
Step 2: Add in jars and turn the stove on high heat to bring water up to a rolling boil.

mason jars sterilizing in a water bath canner that will be used to make dill pickles.

Step 3: While the water bath canner is going, get a saucepan or medium-sized pot and fill it up with water.

lids and rings sterlizing in a saucepan for canning purposes. — Lids and Ring Sterilizing

Step 4: Add in the lids and rings. Bring water to a boil. Once this starts to boil, you can turn the heat down to low and leave it on the stove for the entire time you are canning.

lids in warm water waiting to be used for cannin. — Lid Sitting in Warm Water

Step 5: Once the water bath canner has started to boil, the jars are ready to use. Remove them from the water bath canner and place them on a tea towel, dish cloth, or some other covering to protect your countertops.

Preparing the Brine

Step 1: In a medium pot or saucepan, add 1 cup of Apple Cider Vinegar, 1 cup of water, and 1 ½ tablespoons of pickling salt or Kosher salt. Turn the burner on to medium-high heat.

Adding Apple Cider Vinegar to make Brine

Step 2: Bring to a boil. Once the brine has started boiling, it is ready to use.

Preparing the cucumbers and Spices

Step 1: Wash and dry the cucumbers. Trim both ends off and cut the cucumbers into quarters (Spears). If you want dill chips, just slice them into ¼-inch pieces

cucumber spears prepared to be turned into dill pickle spears.

Step 2: Add your spices to the bottom of the jar. You will add 2 cloves of garlic and 1 teaspoon of dill seed per pint jar.
Step 3: Pack the Cucumber Spears or Chips into the jars. Make sure they are not more than ½ below the top of the jar. If they are sticking up, trim them so they fit.

over head view of cucumber spears packed into ball canning jar.

packing cucumber spears in mason pint size jars to be canned.

Step 4: Next, Pour the pickling liquid or boiling brine into the jars leaving ¼ of headspace.
Step 5: Using your bubble tool or a wooden dowel rod, move the cucumbers around in the jar to allow the bubbles to escape.
Step 6: With a clean tea towel, wipe the rim of the jars clean.
Step 7: Place a hot lid out of the warm water onto the top of the jar and add a ring. Hand tightens the ring.
Step 8: Place jars into the water bath canner. Once the water has come back up to a boil, process them for 10 minutes.
Step 9: Remove jars from the water bath canner after the allotted amount of time. Place them on a tea towel, drying rack, etc.
Step 10: As the jars cool, the center of the lids should suck in. Some might make a popping sound.

For best results, store the pickles for at least one month before enjoying them. This will result in the best flavor.

Note: Double-check the Ball Safety Canning Guide before following any canning recipe! Altering the brine can result in a failed or unsafe product. Also, If the center does not sink in, you will need to place that jar in the refrigerator and eat them first. They will not be shelf stable if the lid does not sink.

Simple Tip: There are a few tricks to having crunchy Homemade Dill Pickles. One item that Ball makes is called Pickle Crisp. This is Calcium Chloride and is considered a firming agent. I highly recommend using this. A more natural alternative from some older recipes calls for adding in a couple of grape leaves. I have not tested this myself but supposedly the tannins in the grape leaf help keep the pickles crisp. I have also read about how using oak leaves works as well. All of these are said to keep from having mushy pickles.

FAQ’s

Can I Use Fresh Dill instead of Dill Seed?

Yes. Add a few sprigs of Dill in place of the 1 teaspoon of dill seed per jar. I prefer fresh dill myself.

Can I Add Onions?

Yes, you can add onions. I love adding them to myself. Put a few rings in each jar before packing the cucumbers in.

How Long Will Canned Pickles Last?

Canned pickles should be good for up to a year on the shelf.

How Long will open pickles be good for?

Once you open a jar of canned pickles, they should be good for up to 4 weeks in the refrigerator. If you decide not to can your jars, you can enjoy the refrigerator pickles after they sit a few days in the brine in the refrigerator.

Can This Recipe Be Used For Pickle Slices?

This can be used for pickle slices or Dill Chips. This recipe can also work for other veggies such as okra and green beans.

What Other Vegetables Can I Use This Recipe For?

You can use this recipe for okra, Jalapenos, and green beans among a few others.

Can I Add Hot Peppers to this recipe?

Yes, you can add in hot peppers. Adding in hot peppers is a great way to make spicy pickles.

How Many Jars of Pickles Will This Recipe Make?

This recipe will make 2 pint-size jars of pickles.

Homemade Crispy Dill Pickles Canning Recipe picture for pinterest.

Thanks so much for stopping by Southern Food Junkie. We truly hope you enjoy this easy-to-make Homemade Crispy Dill Pickles Canning Recipe. If you made this consider leaving us a comment below to tell us about your experience. Until next time.
-Ronnie | Let's Get Food Junked

2 pint size jars

Homemade Crispy Dill Pickles (Canning Recipe)

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Recently, my father-in-law planted a garden. You know, tomatoes, squash, Cucumbers. In South Carolina, once you get into July, you have an abundance of all of those vegetables. The big question is, what to do with them all? One of our favorite ways to preserve veggies, especially cucumbers is by making homemade dill pickles by using this easy homemade crispy dill pickles canning recipe.

Ingredients

1 ½ - 2 pounds Cucumber (Boston, Kirby)
2 teaspoons dill seed
1 cup apple cider vinegar
1 ½ tablespoon Canning or kosher salt
4 cloves garlic

Instructions

Prepare the Jars, Lids, and Rings

Step 1: Fill your water bath canner or large pot up with water about halfway, making sure to keep the rack inside the canner.
Step 2: Add in jars and turn the stove on high heat to bring water up to a rolling boil. Make sure that the water covers the jars by at least an inch.
Step 3: While the water bath canner is going, get a saucepan or medium size pot and fill it up with water.
Step 4: Add in the lids and rings. Bring water to a boil. Once this starts to boil, you can turn the heat down to low and leave it on the stove for the entire time you are canning.
Step 5: Once the water bath canner has started to boil, the jars are ready to use. Remove them from the water bath canner and place them on a tea towel, dish cloth, or some other covering to protect your countertops.

Preparing the Brine

Step 1: In a medium pot or saucepan, add 1 cup of Apple Cider Vinegar, 1 cup of water, and 1 ½ tablespoon of pickling salt or Kosher salt. Turn the burner on medium-high heat.
Step 2: Bring to a boil. Once the brine has started boiling, it is ready to use.

Preparing the cucumbers and Spices

Step 1: Wash and dry the cucumbers. Trim both ends off and cut the cucumbers into quarters (Spears). If you want dill chips, just slice them into ¼-inch pieces
Step 2: Add your spices to the bottom of the jar. You will add 2 cloves of garlic and 1 teaspoon of dill seed per pint jar.
Step 3: Pack the Cucumber Spears or Chips into the jars. Make sure they are not more than ½ below the top of the jar. If they are sticking up, trim them so they fit.
Step 4: Pour the pickling liquid or boiling brine into the jars leaving ¼ of headspace.
Step 5: Using your bubble tool or a wooden dowel rod, move the cucumbers around in the jar to allow the bubbles to escape.
Step 6: Using a clean tea towel, wipe the rim of the jars clean.
Step 7: Place a hot lid out of the warm water onto the top of the jar and add a ring. Hand tightens the ring.
Step 8: Place jars into the water bath canner. Once the water has come back up to a boil, process them for 10 minutes.
Step 9: Remove jars from the water bath canner after the allotted amount of time. Place them on a tea towel, drying rack, etc.
Step 10: As the jars cool, the center of the lids should suck in. Some might make a popping sound.
For best results, store the pickles for at least one month before enjoying them. This will result in the best flavor.

Notes

Note: Double-check the Ball Safety Canning Guide before following any canning recipe! Altering the brine can result in a failed or unsafe product. Also, If the center does not sink in, you will need to place that jar in the refrigerator and eat them first. They will not be shelf stable if the lid does not sink.

Simple Tip: There are a few tricks to having crunchy pickles. One item that Ball makes is called Pickle Crisp. This is Calcium Chloride and is considered a firming agent. I highly recommend using this. A more natural alternative from some older recipes calls for adding in a couple of grape leaves. I have not tested this myself but supposedly the tannins in the grape leaf help keep the pickles crisp. I have also read about using oak leaves as well. All of these are said to keep from having mushy pickles.

How To Make The Perfect Southern Sweet Tea (Recipe)

July 12, 2022 by Ronnie Williams 10 Comments

Being a native of South Carolina, I have drank Southern Sweet Tea all my life. I cannot remember a time when there was not a pitcher of sweet tea in the refrigerator. It is one of my favorite all-time drinks and that is why I am sharing how to make the perfect southern sweet tea recipe.

ball wide mouth canning jar full of iced southern sweet tea — Southern Sweet Ice Tea

One time when I was in my early 20’s, I went to Chicago, IL. While there I went to a restaurant at the Navy Pier. The waitress asked me what I wanted to drink, of course, I said Tea.

What she brought me back was not what I was looking for or asking for. I took that first sip and realized It had no sugar in it! This was my first experience of learning that people outside of the South do not drink Sweet Tea.

You see back home when ordering tea, you simply ask for tea at the restaurants and they know what you want. If you wanted tea with no sugar, you would simply have to ask for unsweetened tea.

History of Southern Sweet Tea

As stated before, I was born and raised in South Carolina. Some of the very first tea plantations were right here in the Palmetto State. Not only was South Carolina the first place to plant and raise tea, but it is also thought to have been the only state to grow tea commercially.

Many also say that sweet tea was born right here in our state of South Carolina as well. Check out this article from Southern Living that tells of how South Carolina was the birthplace of Sweet Tea.

What is Southern Sweet Tea?

Southern Sweet Tea is a black tea that has been steeped in hot water. The tea steeps for 5 to 15 minutes. The hot tea solution is then mixed with sugar so the sugar can be dissolved. It is then poured into the cool water. After that, It is then chilled and poured over ice. It is drunk as a cold drink at dinners or enjoyed anytime you want a refreshing drink.

Let me reiterate that sweet tea is not made unsweet and then you add sugar. You add the sugar while the tea is hot. It doesn't taste the same if you make unsweetened tea, then try to add in sugar. The only way to make it taste similar is to make a simple syrup and then add that to the unsweetened tea.

If you love Southern Sweet Tea, you are going to love this Peach Iced Tea Recipe.

When to Drink Sweet Tea?

Southern Sweet Tea is a drink that is enjoyed by the gallons year-round in the South. We drink it at meals when we have been outside and are hot and sweaty, as well as sipping it on our front porches.

Nothing quenches your thirst on a hot day like sweet iced tea! Dolly Parton even coined the phrase "House Wine of the South" in the movie Steel Magnolias!

But just as with food recipes that have been passed down from generation to generation, there are many variances and sweet tea is no different. It can be very subjective depending on who you ask.

With that being said this southern sweet tea recipe I am sharing has been passed down to me by my mom which was passed to her by her mom. To me, this is the perfect iced tea recipe

For a complete list of refreshing iced tea recipes, check out this post here. [25 Refreshing Iced Tea Recipes].

What You Need to Make This Recipe

You'll find a detailed ingredient list and step-by-step instructions in the recipe card at the bottom of the post, but let's go over the basics:

Ingredients Southern Sweet Tea:

Black Tea Bags:

The first thing you will need to make this recipe is the tea. Most Southern sweet tea is made from Black tea. You can use loose-leaf black tea but most Southerners buy tea bags.

Two popular brands are Lipton and Luzianne tea bags. There is also a lesser-known brand called Tetley Tea. I recently came across another brand of tea bags called Southern Sweet Tea Company which seems to be a great product as well.

black tea bags ingredients for southern sweet tea. — Family Size Tea Bags

To a Southerner, the brand of tea bags you use is like siding with your favorite peanut butter brand or truck brand. You are either like one brand or the other.

Sugar

If you look up how much sugar for 1 gallon of sweet tea, you will find that the amount is different for each recipe. This is very subjective just like the brand of tea bags you use.

Water

This will be used to steep the tea bags. Then you will need roughly 14 cups of cold water to fill your gallon pitcher the rest of the way up. Tap water is ok to use but if you have a water filter, that will produce the best taste.

Secret Ingredient-Baking Soda

Baking Soda in tea is the secret ingredient to making smooth Southern sweet tea. My mom always added this to her tea, she called it tempering, of course, this was passed down from generation but it is known by most Southerners.

baking soda-ingredients for southern sweet tea. — Baking Soda

Black tea has tannins in it. That is what makes the color of the tea dark. The more tea bags you use, the longer you steep them, and the hotter the water, which will all result in more tannins being released.

Adding baking soda takes out the bitterness of the tannins as it is thought to neutralize the tannic acid.

Adding baking soda will also cause your tea to get darker in color. It will have that nice rich brown tint.

You only need a pinch of baking soda, approximately ¼ of a teaspoon.

My Go-To Sweet Tea Recipe- How to Make it:

Step-by-step instructions

Step 1. Start with a small pot or small saucepan. Add two cups of water.

Step 2. Add in your tea bags. I like to tie the strings together as it makes it easier to get them out later on.

Step 3. Bring water to a boil, then remove the pan from the heat.

Step 4. Let the tea bags steep for 5 to 15 minutes. The longer it steeps the stronger it will be.

Tea steeping on the stove. — Let tea bags steep for 5 to 15 minutes

Step 5. Add your sugar to the heat-safe pitcher that you are using.

adding sugar into tea pitcher to make southern sweet tea — Adding Sugar to Pitcher

Step 6. After the tea has steeped, pour hot tea over the sugar. Give the bags a gentle squeeze. Remove tea bags and add them to your compost bucket or toss them in the trash. Stir well until the sugar has dissolved.

Pouring tea into tea pitcher. — Adding steeped tea to the sugar

mixing hot tea in tea pitcher to dissolve sugar. — Stir well to dissolve

Step 7. Fill the picture up the remaining way with cool water.

filling up tea pitcher with water to make southern sweet tea.

Step 8. Refrigerate the tea to get it cold. Once it has chilled, pour a glass of Southern sweet tea over ice, add a few lemon wedges, and enjoy!

Note: Some Southerners recommend not boiling the water, bring the water up to temp just before it starts to boil then add in the tea bags. I personally have done it both ways and cannot tell a difference.

How To Serve

Serve Sweet tea over a chilled glass full of ice for best results. Also, If you let the tea refrigerate for a few hours or even come back the next day, it will darken up and have a stronger flavor. If you try it right after you make it, it will be very light in color and taste. Just remember it will get stronger and darker the next day.

Simple Tip: Do not throw those tea bags out. Place them in a kitchen compost bin. Then add to your compost pile outside. They are great for the compost or the worm bin.

adding tea bags to compost bin. — Adding Tea Bags into the Kitchen Compost Bin

FAQ’s

How much tea will this make?

This Southern Sweet Tea recipe makes 1 gallon.

Can I use a glass Pitcher?

Yes. you can use a glass pitcher but be careful putting hot liquid in a cold glass pitcher when you are making southern sweet tea. It can shatter on you sending shards of glass everywhere. Make sure to use a heat-safe glass pitcher.

If you don’t have a heat-safe pitcher, you may need to mix the sugar in the pot with the tea. Then add your cold water to the glass pitcher before pouring in the tea/sugar mixture. You just make this recipe in reverse.

How do I keep the iced sweet tea from watering down in my glass?

One trick to keep your tea from watering down is to freeze the tea in ice trays. Then use the sweet tea ice cubes as your ice!

Can I use a substitute for white granulated Sugar?

Yes. There are many alternatives you can use as a sugar substitute. Here are a few: Honey, Agave nectar, Splenda, Stevia, and raw cane sugar.

Can I Add in Fresh Mint?

Yes. Some Southerners will add a sprig of mint to their glass of iced sweet tea.

Is Sweet Tea Better for You Than Soda?

Sweet tea can be considered a better option than soda for those seeking a beverage with potentially fewer additives, as it can be prepared with natural ingredients like tea leaves and water. Soda often contains artificial flavors, colors, and high-fructose corn syrup.

Additionally, sweet tea may offer some antioxidant benefits from the tea leaves, making it a slightly healthier option for those looking to reduce their intake of sugary beverages. Finally, making sweet tea at home allows you to adjust the sugar content to a lower or lesser amount.

Southern Sweet Tea picture to pin for Pinterest.

Thanks for checking out our southern sweet tea recipe. We feel this is the best way to make the best sweet tea just like mama made it. Sweet tea uses very simple ingredients to make an awesome drink. Simple is the southern way!
-Ronnie

How To Make The Perfect Southern Tea (Recipe)

Cook Time: 5 minutes

Total Time: 5 minutes

Being a native of South Carolina, I have drank sweet tea all my life. I cannot remember a time when there was not a pitcher of sweet tea in the refrigerator. It is one of my favorite all-time drinks and that is why I am sharing how to make the perfect southern sweet tea recipe.

Ingredients

3 family size Black tea bags, or 5 to 6 regular size tea bags
1 ½ cups white granulated sugar
16 cups water
¼ teaspoon baking soda

Instructions

Step 1: Start with a small pot or small saucepan. Add in two cups of water.
Step 2: Add in your tea bags. I like to tie the strings together as it makes it easier to get them out later on.
Step 3: Bring water to a boil, then remove the pan from the heat.
Step 4: Let the tea bags steep for 5 to 15 minutes. The longer it steeps the stronger it will be.
Step 5: Add your sugar to your heat-safe pitcher that you are using.
Step 6: After the tea has steeped, pour hot tea over the sugar. Give the bags a gentle squeeze. Remove tea bags and add to your compost pal or toss in the trash. Stir well until the sugar has dissolved.
Step 7: Fill the picture up the remaining way with cool water.
Step 8: Refrigerate the tea to get it cold. Once it has chilled, pour a glass of southern sweet tea over ice, add a few lemon wedges and enjoy!

Notes

Note: Some Southerners recommend not boiling the water, bring the water up to temp just before it starts to boil then add in the tea bags. I personally have done it both ways and cannot tell a difference.

Also, If you let the tea refrigerate for a few hours or even come back the next day, it will darken up and have a stronger flavor. If you try it right after you make it, it will be very light in color and taste. Just remember it will get stronger and darker the next day.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Check out these other recipes that I am sure you will love as well!

10 Easy Ways to Keep Cornbread Moist

July 6, 2022 by Ronnie Williams Leave a Comment

Have you ever had cornbread so dry that you felt like you were going to choke on it while eating it? Have you given up hope on making cornbread because it is always so dry and crumbly? Try these 10 Easy Ways to Keep Cornbread Moist to up your cornbread game.

With these 10 easy tips, you will be making moist, flavorful cornbread in no time! Let's jump right into it, shall we?

1. Don’t overcook it.

Over-cooking cornbread is possibly the number one reason why your cornbread is dry. Any type of bread, just like a good steak, should be taken out just before it is done and allowed to rest.

Any type of food that is in the process of cooking, will continue to cook as it is cooling off. This is the reason you should remove it just shy of it being done.

One old trick to tell if it is done is by sticking a toothpick in the center. I like to remove my cornbread when the toothpick comes out with just a slight bit of residue on it from the center of the cornbread.

Another way is to check the temperature. Ovens vary a lot as well as altitude. For this reason, it is always best to cook by temperature versus time. Time should just be a guideline to use, not to know when something is done or not. I like to use an instant-read thermometer to check the temperature.

The internal temperature of cornbread should be 190 to 195 Fahrenheit. I would remove it once it hits 190, then let it cool off.

2. Don’t over-mix it.

When you over-mix your cornmeal batter, you cause it to release more glutens which can break down the structure of the batter. This will result in a loose, crumbly cornbread that can be dry and brittle.

When mixing the cornmeal batter get all the ingredients wet until they all are mixed up. You do not have to mix all the lumps out. Actually, some are desirable as they add in air pockets and help keep the cornbread hydrated.

Mixing by hand is the best-case scenario as it keeps you from overmixing.

3. Add in some Flour

Cornbread recipes vary by region and are very subjective. If you use straight cornmeal, it will tend to be dryer. Adding in flour will help to keep the cornbread moist.

I like to use a 50/50 ratio of cornmeal to flour in my recipe. I feel this gives a moist and fluffier texture.

As mentioned though, this is a very subjective topic as some feel traditional southern cornbread made in a cast-iron skillet should be 100% cornmeal. Others feel it should be 25% flour up to 75% flour.

The main point is, that if you add in some flour, it will help lighten up the cornbread and help it stay hydrated while cooking.

4. Use Buttermilk instead of regular milk

Buttermilk works behind the scenes breaking down the glutens in bread. This helps to soften it up and keep it moist.

Buttermilk was traditionally the liquid that came off when making or churning butter. That liquid was left to ferment which makes it thicker and tangy tasting. It is very thick and rich. Think of Yogurt.

The thickness of buttermilk along with the extra liquid helps to keep cornbread moist.

Rich, thick, buttermilk being poured into a glass.

5. Add in some oil

Adding in oil will help to keep the cornbread moist as well. The extra oil and fat help to keep the cornbread hydrated while it is cooking, therefore, giving an extra moist cornbread when it is done.

6. Add in some sour cream

Just like the buttermilk, sour cream can be added to help cornbread stay moist. Just like buttermilk is fermented milk left over from making butter, sour cream is fermented cream. It is actually thicker than buttermilk and has more tang to it.

Sour cream can give your cornbread a deeper, more complex flavor while at the same time helping your Jiffy cornbread mix or cast iron skillet cornbread to stay moist.

7. Add in an extra egg

Adding in an extra egg is another trick to helping your Jiffy cornbread stay moist. Eggs act as a binder in baking, holding ingredients together. It also gives structure to the dish and provides the protein that the cornbread will need. The extra moisture is sure to help the cornbread stay moist.

An Extra egg will tend to make a firmer, more cakelike texture to your cornbread. This may make it less of a traditional cornbread and less likely to crumble.

This may or may not be desirable as mentioned before, food is very subjective from area to area, and person to person.

8. Add Corn to the batter

Adding in corn or creamed corn can help the cornbread stay moist. The corn itself has lots of moisture that is released during the baking process.

This is one of my favorite tricks for making yummy cornbread. Some Southerners make little balls out of the batter, then deep fry them similar to hushpuppies. You want to talk about delicious.

Adding in corn will help to keep your Jiffy cornbread or traditional skillet cornbread from drying out.

9. Add in some cheese

I love adding cheese to my cornbread. Whether it is Classic southern cornbread or you are using Jiffy cornbread mix. Adding in cheese can complement either one and give a great moist texture to it.

Cheese has fats and oils in it that help to moisten the cornbread. It also adds texture as it helps to hold the ingredients together.

Try adding a little cheese corn, and jalapenos together to make Mexican cornbread for the ultimate cornbread that is moist and flavorful.

10. Top it with butter

Is there anything better than butter-topped cornbread? Once that cornbread cake comes out of the oven, cover it with butter and let it seep down into the crunchy surface of the cornbread for a rich and moist texture.

This will cut back on some of the crunchiness if you do this ahead of time but in my opinion, it is worth it for the moist and flavorful outcome you get.

Protip: In my opinion, Southern-style cornbread is the best version of cornbread to make. What makes Southern-style cornbread different is it typically does not have sugar or it has very little. Also, the process by which it is cooked is different.

Southern-style cornbread is cooked in a cast iron skillet instead of a muffin pan or cake pan. Using a cast iron skillet is important because it helps to develop that thick, crunchy, golden crust that is synonymous with Southern-style cornbread.

How often do you need to season a cast iron skillet?

Intentionally making dry cornbread

There may be a time when you want to intentionally make dry cornbread, such as using it in a recipe. If you are making Southern Cornbread Dressing, having stale or dry cornbread actually helps create the perfect texture for this dish.

Just know if your cornbread turns out dry, you can always use it to make this recipe or cornbread and milk, which is another way that Southerners eat Old Fashioned Buttermilk Cornbread.

Conclusion

We hope these 10 tips to keep cornbread moist will help keep your cornbread moist and delicious.

Thanks for stopping by Southern Food Junkie. It is our hope that you enjoy this recipe and share it with friends, family, and coworkers. Make sure to take time to give thanks to the creator, God, by which all blessings flow.
John 6:35
-Ronnie | Let's Get Food Junked!

10 easy ways to keep cornbread moist infographic

While you are here check out these delicious recipes as well:

Old Fashioned Buttermilk Cornbread (Cooked in the Iron Skillet)
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
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Counting Down the Best Bread for Grilled Cheese Sandwiches (Top 5)

July 5, 2022 by Ronnie Williams Leave a Comment

Nothing is more iconic in America than the plain ole Grilled Cheese Sandwich. What seems so simplistic, is craved by millions of Americans. That Decadent gooey cheese and that buttery crust sandwich just somehow hits the spot. Today we are counting down the best bread for grilled cheese sandwiches (Top 5).

crispy golden brown grilled cheese — Crispy Golden Brown Grilled Cheese

Grilled cheese started out as a staple during The Great Depression times as a means for an inexpensive meal, now it has become a sort of a gourmet dish.

Traditionally, grilled cheese was made from just plain ole white bread and processed cheese. Now, there are restaurants dedicated to making gourmet grilled cheese sandwiches with any type of cheese you can imagine and all of the best breads.

They include other ingredients from Garlic butter to thick slices of bacon to caramelized onions. The Classic Grilled Cheese Sandwich isn’t so plain anymore.

Why The Bread is Important

In our opinion, the bread is the star of this dish. The bread makes up 50% of the ingredients in this dish. That is why it is so important to have the best bread for grilled cheese sandwiches.

Fresh bread is the best but stale bread can work as well since you are grilling it.

Top 5 Best Bread For Grilled Cheese Sandwiches-Starting with Number 5

5- White Sandwich Bread

White bread has to be included in the best bread for a grilled cheese sandwich. After all, that is where it all started. I would dare to say that everyone that has tried a grilled cheese sandwich has had a grilled cheese sandwich made with white bread at least once in their life.

White Sandwich Bread-best bread for grilled cheese. — White Sandwich Bread

This is the classic sandwich that as a kid, you would dip in your tomato soup.

I like to use American Cheese with white bread as this is the classic combo!

4- Texas Toast

Coming in hot at number 4 is Texas Toast. Texas Toast is just a thicker version of white bread. I love that it has that crusty outside and a soft chewy inside.

It is the perfect amount of bread to cheese ratio. Especially if you Stack a few slices of cheese (American cheese is best) between the slices of bread. Now you have yourself a match made in grilled cheese heaven.

If you want a secret tip from a fast-food restaurant, check this one out. Next time you are near a Zaxby's, ask them for a grilled cheese sandwich with bacon. Look for the grilled cheese sandwich on the kid's menu.

They make their grilled cheese sandwich with Texas toast. Both sides are buttered, then two slices of cheese are added. You can order this sandwich and add bacon to it. Adding the bacon is a no-brainer, it is such a great combo.

I like to use American or Cheddar cheese with Texas Toast

3-Multigrain Bread

I know this may not be a fan favorite of everyone but hear me out. The texture and structure of Multigrain bread add a lot of depth to this dish. It makes for a crustier surface once it has been grilled in butter.

It also holds up better when dipping in soups like broccoli cheese soup or Potato soup.

multigrain bread-best bread for grilled cheese — Multigrain Bread

I suggest using Cheddar, Monterey Jack Cheese, Muenster, or Mozzarella with Multigrain bread

2- Brioche Bread

This bread may not be the easiest to find but it is so worth it. It has a soft and tender texture that once it is grilled, creates a nice texture of crunchy on the outside and soft on the inside. It has a slightly sweeter taste and the saltiness of the cheese balances this out.

Brioche bread-best bread for grilled cheese? — Brioche Bread

I would suggest sharp cheddar cheese and Swiss cheese with brioche bread.

1- Sourdough Bread

Coming in at number one is sourdough bread.

I am splitting this into two types of sourdough bread, tradition and Sourdough Bread made using a potato flake starter.

The traditional is tangy sourdough bread with a chewy texture and a nice crust outside of the bread. It is more of an artisan bread that has a sour taste but it makes an excellent bread for a grilled cheese sandwich. It is one of my favorite kinds of bread.

Traditional Sourdough Bread-best bread for grilled cheese — Traditional Sourdough Bread

I would suggest Swiss or cheddar cheese

The second sourdough bread we are talking about is a Sourdough bread made using a potato flake starter. This bread is softer in texture, slightly sour, and a bit sweeter. It is closer to traditional white bread but with all the benefits of sourdough bread. It is hard to beat homemade bread and this is such an easy bread to make that anyone can do it. It makes you feel good to make your own bread as well.

sourdough bread made with a potato flake starter. — Sourdough Bread made from Potato Flake Starter

I would suggest Pepper Jack Cheese, Goat cheese, muenster, or sharp cheddar cheese.

Honorable mentions:

Potato bread

I left this one off because it is so similar to the sourdough bread made using a Potato Flake starter. Anytime I can have something homemade and bread that is good for you, I am going to do it.

Pullman Bread

Pullman Bread is essentially the same thing as white bread, just baked into a square loaf pan. Since it is very similar to regular white sandwich bread, I left this one off the main list. Also, It is harder to find unless baked homemade.

Rye Bread

I do not like Rye bread as grilled cheese. I think it needs some richness from meat such as pastrami or corned beef. That is why the Rueben sandwich works so well on it. Food is very subjective though.

English Muffin

I think the English Muffin is like the Rye Bread. It would make a good grilled cheese but I think it is better with other ingredients on it such as a poached or fried egg and bacon!

FAQ’s

What is the Best Option for a Healthy Grilled Cheese Sandwich?

To make a grilled cheese sandwich, I would suggest using multigrain bread and Muenster, swiss cheese or Mozzarella Cheese, or a combination of the two or three. Skip the butter or Mayonaise and opt for a healthier fat to fry it in, like olive oil.

How Do I Make A Grilled Cheese Sandwich?

Start with a cast-iron skillet or non-stick large skillet on medium heat to medium-high heat. Add in some butter. Lay down one slice of bread, then add your different cheeses. Next, add the other slice of bread. Cook the first side until the outside of the sandwich is golden brown. Flip over and cook the other side until it is golden brown and the cheese melts. Now you have a perfect grilled cheese sandwich.

crispy golden brown grilled cheese stacked on a plate

Can I Use Mayonasie on the Outside of the Bread?

Yes. Some people swear by this and say it is better than using butter. If you use Mayo, skip adding the butter to the pan.

What Soups Would You Recommend Serving a Grilled Cheese With?

A few of my favorites would be tomato, Broccoli Cheese, and Potato Soup.

What is the Best Cheese to Use?

I think the best cheese is determined by the type of bread you are using. It is hard to beat American Cheese or Cheddar Cheese though if you can't decide. They will pair well with most breads. Stack a few slices on or try a few different combinations of cheeses and get to cooking. The main thing is you want a good melting cheese on your grilled cheese sandwich.

Thanks so much for checking out this article. It is our hope that you enjoy reading and responding to our food blog. We loved sharing our thoughts on what we feel is the best bread for grilled cheese sandwiches.
Do you have a favorite bread that you like to use for grilled cheese sandwiches? Leave us a comment below and tell us about it.
Thanks again!
-Ronnie

Also, try these delicious recipes as well:

Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

Easy to Make Sourdough Bread using a Potato Flake Starter

June 30, 2022 by Ronnie Williams 54 Comments

When I was young, My mom made sourdough bread using this easy to make sourdough bread using a potato flake starter recipe. She would sell the loaves to friends and family members to raise money for Christmas. It was so good and everyone seemed to love it.

Fast forward about 30 years and mom no longer had any starter left. I began asking her about the recipe and we couldn’t find ours that was in the family for so long. She scoured the internet and we ultimately adapted ours from the bread recipe on The Southern Lady Cooks.

What is Sourdough Bread?

Sourdough Bread is made from a natural leavening agent. The leavening agent is fermented which gives the bread its sour flavor.

This is also the reason why sourdough bread is a healthier option because the fermented starter is full of probiotics, natural wild yeasts, and good bacteria.

Traditional Sourdough starters use flour and water to ferment. Wild yeasts and bacteria grow on this and this is what causes the bread to rise.

In this case, we are using an easy-to-make sourdough bread using a potato flake starter which starts with a commercial yeast called active dry yeast to get it started, but then wild yeast takes over after it has fermented.

Making sourdough bread at home is a rewarding experience, yielding delicious, tangy loaves with a perfect crust. For the perfect pairing, explore ideas on what to serve sourdough bread with to elevate your culinary experience.

What Does Sourdough Bread Taste Like?

As the name describes, sourdough is typically sour. The longer you let the starter ferment, the stronger the taste it has. By using the easy-to-make potato flake starter, the bread will have a mild flavor.

It is not quite as sour as traditional sourdough bread and it has a pleasantly sweet taste that most people love. In my opinion is the perfect bread. By using the Potato Flakes (dehydrated Potatoes) it gives the bread a much softer texture and sweeter flavor.

The results will be similar to traditional white bread but will have all the great benefits of sourdough bread. I often use this recipe to make sandwich bread, bread rolls, or even these awesome Sourdough Cinnamon Rolls!

Old Fashioned Sourdough Cinnamon Rolls made using this bread recipe.

How To Make it

What Ingredients Do I Need?

Active Sourdough Starter

Before you can make Sourdough bread using a potato flake starter, you must first have the starter. The starter takes a few days to make but once it is put together once, you just maintain it by feeding it every few days, then remove the starter you need to make your bread.

You will need 1 cup of starter

Active Sourdough Starter Using Potato Flakes

Warm Water

You will need 1 ½ cups of water that is lukewarm. This should have a temperature range of 95 to 115 degrees Fahrenheit. I like to use my instant-read thermometer to check the temperature.

Salt

Try to use sea salt or Kosher salt if you can. Normal table salt has iodine in it and can give an off-taste. You will need 1 ½ teaspoons of salt

Sugar

You will need ½ cup of White Granulated Sugar. I often use organic cane sugar if I have it on hand.

Vegetable Oil

You will need ½ Cup of Vegetable oil. I typically use canola or corn oil. I have used Olive oil in the past with great results. If you use olive oil, make sure it is a Light Extra Virgin Olive oil, something with a light taste.

Flour

In order to make this recipe, you will need either bread flour or all-purpose flour. I like to use unbleached all-purpose flour when I make my bread. Bread flour is great to use as well.

Bread flour will give a little more structure to the bread because it has a slightly higher protein count than all-purpose flour. Most people have all-purpose on hand so that is why I recommend going with it. Any brand will do but I tend to like King Arthur flour. You will need 6 cups of flour.

Follow these steps to Make it

Step 1: In a large bowl, add 1 ½ cups of lukewarm water. Then add in 1 cup of starter and ½ cup of vegetable oil.

Adding Lukewarm Water to the Starter and Vegetable Oil

Step 2: Next, add the sugar and salt. Mix to dissolve the sugar and salt in the mixture.

Step 3: Add in the 6 cups of flour.

Step 4: Mix until all the flour has been incorporated and a ball is starting to form.

Ingredients mixed and ready to be dumped on the work Surface

Step 5: Turn the ball of dough out onto a floured work surface. If you have a pastry mat, that works well too.

Adding flour to a pastry mat so the dough does not stick

Step 6: Knead until you have a slightly smooth dough ball formed. It should be a little sticky but not too sticky. If you have a stand mixer, use the dough hook and this will make light work out of this step.

Step 7: Place the ball into a clean bowl. I like to add a little vegetable oil to the ball and smear it around. This helps to prevent the dough from sticking to the bowl. I also like to put a little bit of oil on top of the dough to keep it from drying out.

This is How Your Dough Ball Should Look Like

Step 8: Cover the bowl with plastic wrap, a tea towel, or Cheesecloth. You could also use parchment paper to cover it as well. Place in a warm place to let the dough rise for the first time. The rise time will vary but I let mine go overnight. Typically you want to a least let it double in size which should take 4 to 8 hours.

Step 9: The next day or after the dough has doubled in size, punch the dough down, then turn it out onto a floured surface again.

Step 10: Knead for several minutes, then divide the dough in half so both sections are equal amount.

Step 11: Place the dough into two baking loaf pans, seam side down. I will oil the sides of the pan with Crisco or vegetable oil to keep it from sticking. This will be the second rise. Let the loaves double in size.

This is What the Loaves Look Like after the Second Rise

Step 12: Preheat the oven to 350 degrees. Bake the loaves for 35 to 40 minutes bake time, or until golden brown.

Step 14: Remove from the oven and take out the pans immediately. Place the loaves on a cooling rack uncovered.

Let them cool down to room temperature before cutting into them. The crust on the bread has to be set and this cooling down process also lets the remaining moisture escape. This will cause your bread to remain fresher for longer.

Note: This recipe revolves around the feeding of the starter. If you feed the starter in the morning, you will mix the bread up in the evening and bake it the next day.

If you feed the starter at night, you will mix the bread up the next morning and then bake it that evening. You can do it however you wish and in whatever way, it works out best for you. The main thing is to plan it out.

Here is a Few of My Favorite ways to use this Bread:

Serve with Roasted Whole Chicken Breast Recipe [Juicy Cajun Style]
Sourdough Grilled Cheese Sandwich
Sourdough French Toast
Toasted with salted butter on top
Goes great as a side bread with any Southern meal

FAQ’s

How many Loaves will this recipe make?

This recipe will make two loaves of bread if you are using a 9 x 5 bread pan.

What Size Bread Pan Should I use?

I recommend using a 9 x 5 bread pan. I have used Wilton 9x5 nonstick loaf pans for many years with good success.

Can I Bake It in a Larger Loaf Pan?

Yes. You might not end up with two loaves that way, but rather one big loaf.

Can I Freeze The Bread After I Bake It?

Yes. I have personally tried this and it works great. Make sure to use a good-quality freezer bag to store it in. Make sure to let the bread cool all the way to room temperature before placing it in the bag. The taste is not quite as good as the day you made it but it will be close.

Thank you for choosing to read this post. We truly hope you enjoyed it. There are not many things better than fresh sourdough bread with butter on it! If you enjoyed this recipe, leave us a comment below. We would love to hear from you.
-Ronnie

Easy to Make Sourdough Bread using a Potato Flake Starter

As the name describes, sourdough is typically sour. The longer you let the starter ferment, the stronger the taste it has. By Using the easy to make potato flake starter, the bread will have a mild flavor. When I was young, My mom made sourdough bread using this easy to make sourdough bread using a potato flake starter. She would sell the loaves to friends and family members to raise money for Christmas. It was so good and everyone seemed to love it.

Ingredients

1 cup active sourdough starter, see recipe for easy to make sourdough starter from potato flake
1 ½ cup lukewarm water
½ cup vegetable oil
½ cup white granulated sugar
1 ½ teaspoon sea salt or Kosher salt
6 cups bread or all purpose flour

Instructions

Step 1: In a large bowl, add 1 ½ cups of lukewarm water. Then add in 1 cup of starter and ½ cup of vegetable oil.
Step 2: Next, add the sugar and salt. Mix to dissolve the sugar and salt in the mixture.
Step 3: Add in the 6 cups of flour.
Step 4: Mix until all the flour has been incorporated and a ball is starting to form.
Step 5: Turn the ball of dough out onto a floured work surface. If you have a pastry mat, that works well too.
Step 6: Knead until you have a slightly smooth dough ball formed. It should be a little sticky but not too sticky. If you have a stand mixer, use the dough hook and this will make light work out of this step.
Step 7: Place the ball into a clean bowl. I like to add a little vegetable oil to the ball and smear it around. This helps to prevent the dough from sticking to the bowl. I also like to put a little bit of oil on top of the dough to keep it from drying out.
Step 8: Cover the bowl with a plastic wrap, a tea towel, or a Cheesecloth. You could also use parchment paper to cover it as well. Place in a warm place to let the dough rise for the first time. The rise time will vary but I let mine go overnight. Typically you want to a least let it double in size which should take 4 to 8 hours.
Step 9: The next day or after the dough has doubled in size, punch the dough down, then turn it out onto a floured surface again.
Step 10: Knead for several minutes, then divide the dough in half so both sections are equal amount.
Step 11: Place the dough into two baking loaf pans, seam side down. I will oil the sides of the pan with Crisco or vegetable oil to keep it from sticking. This will be the second rise. Let the loaves double in size.
Step 12: Preheat the oven to 350 degrees. Bake the loaves for 35 to 40 minutes bake time, or until golden brown.
Step 14: Remove from the oven and take out of the pans immediately. Place the loaves on a cooling rack uncovered. Let them cool down to room temperature before cutting into them. The crust on the bread has to be set and this cooling down process also lets the remaining moisture escape. This will cause your bread to remain fresher longer.

Notes

Note: This recipe revolves around the feeding of the starter. If you feed the starter in the morning, you will mix the bread up in the evening and bake it the next day. If you feed the starter at night, you will mix the bread up the next morning and then bake it that evening. You can do it however you wish and whatever way it works out best for you. The main thing is to plan it out.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Also, try these delicious recipes as well:
Grandma's Best Zucchini Bread Recipe
Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

Easy to Make Sourdough Starter Using Potato Flakes

June 29, 2022 by Ronnie Williams 91 Comments

Making Homemade Sourdough Bread can sound intimidating. Having to make a Starter is the number-one reason some folks are hesitant to start making sourdough bread.

In reality, it can be very simple and easy. If this is your first time, don't sweat it. By using this easy-to-make sourdough starter using potato flakes recipe, you will be a pro in no time.

Why Do I Need a Sourdough Starter?

To make bread, you have to have a leavening agent. A leavening agent is simply the substance that causes bread to rise.

This happens when a gas called carbon dioxide is released either through a chemical reaction or when the yeast begins feeding on the sugars. This causes the dough to expand.

In this case, the sourdough starter is our leavening agent that causes our bread to rise.

What is a Sourdough Starter?

A sourdough starter uses wild yeast and bacteria that are grown in what is somewhat of a science project. A sourdough starter is fermented, which causes yeast and bacteria to grow.

We have all heard about how great fermented foods are for your body and gut, and sourdough bread is no different.

By taking water and flour, wild yeast and bacteria are grown in a symbiotic community. This creates a wholesome leavening agent to help the bread rise, and in the same sense, flavors the bread the same way that yogurt is by giving it that sour taste.

There are Different Types of sourdough starters

There are many different types of sourdough starters that all make great sourdough recipes.

The basic, more traditional way to make a sourdough starter starts with just flour and water.

Some starters are more sour, like a more familiar San Francisco-style starter. Some produce a sweeter, less sour bread similar to the one we are sharing today.

The Flavor and Texture of the Bread Made with A Sourdough Potato Flake Starter

This starter produces a very light and fluffy bread that is slightly sweeter and less sour than traditional sourdough bread.

The results will be similar to traditional white bread but will have all the great benefits of sourdough bread.

Sourdough bread made with sourdough starter using potato flakes. — Sourdough Bread made with a Sourdough Starter using Potato Flakes

This sourdough starter using potato flakes will be used to make our Easy To Make Sourdough Bread Using a Potato Flake Starter Bread Recipe, and you can also make these wonderful Sourdough Cinnamon Rolls from this starter as well.

old-fashioned-sourdough-cinnamon-rolls — Old-fashioned sourdough Cinnamon Rolls made from using this starter

In the steps below, this article will teach you how to create a robust sourdough starter infused with the rich flavor of potato flakes using yeast. This simple recipe combines the tangy essence of sourdough with the added depth of potato, resulting in a versatile starter that's perfect for a variety of breads and baked goods.

How to Make Potato Flake Starter for Bread

What You Need to Make This Recipe: Starter Ingredients

Instant Mash Potato Flakes

To make a fermented sourdough starter, you have to have something to ferment. In this case, we are using potato flakes to grow our yeast and bacteria. Any brand will do. I often use the Idahoan Potato Flake brand. You will need 3 tablespoons of potato flakes.

Potato Flakes Used to Make the Easy Sourdough Starter

White Sugar

White sugar is what feeds the yeast and bacteria. It is yeast's primary food. You will need 3 tablespoons of sugar.

Active Dry Yeast

In this recipe, we jump-start the yeast with a Commercial yeast packet that you can buy from the grocery store. We like to use active dry yeast.

This recipe starts with the commercial yeast, but after it gets going for a while, the wild yeast will take over. You will need 2 ¼ teaspoons of yeast.

Warm Water

You will need 1 cup of water that is lukewarm. This should have a temperature range of 95 to 115 degrees Fahrenheit. I like to use my instant-read thermometer to check the temperature.

Use an instant-read thermometer to check the temperature of the water

How To Make Sourdough Starter Using Potato Flakes

Follow these steps to cultivate your sourdough starter with yeast and potato flakes, and elevate your baking game with a unique twist.

Step-by-step instructions

Step 1: Start with a clean glass container or a large bowl. I like to use a mason jar.

Step 2: Add in the warm water, then add in your dry ingredients.

Step 3: Stir with a wooden spoon. Do not use metal because it can react with the ingredients. I am using the handle to stir because the mouth of the jar isn't wide enough for the spoon to fit in. You could also use a hard plastic straw.

Step 4: Cover the dish with a clean dishcloth or cheesecloth, something that it can breathe. Do not refrigerate this mixture at this point. Leave it in a warm place for 5 days at room temperature so the yeast and bacteria can go on a feeding frenzy.

Already made the starter on the left and the new starter on the right

Step 5: Stir the starter every day.

Step 6: On the morning of the 5th day, you will feed the starter. Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water.

Step 7: Stir this and continue to let it sit out at room temperature for at least 6-8 hours.

Step 8: After it has sat out at room temperature for 6 to 8 hours, remove 1 cup of the starter to make your bread. Make sure to stir the starter well before you remove the 1 cup of starter. You will then place the rest of the starter in the refrigerator.

Pro Tip: On the 5th day, you are ready to use the starter to make your bread so be prepared for this last step. You will use this to make bread every 5 days. You can make bread every day if you feed it each morning and then remove the 1 cup of starter at the end of the day to make the bread.

Feeding The Potato Flake Starter

Feed the starter every 3 to 5 days. Keep it refrigerated until the day you feed it.

Step 1: Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water.

Step 2: Stir this and continue to let it sit out at room temperature for at least 6-8 hours.

Step 3: After it has sat out at room temperature for 6 to 8 hours, remove 1 cup of the starter to make your bread. Make sure to stir the starter well before you remove the 1 cup of starter. You will then place the rest of the starter in the refrigerator.

If you are not going to make bread at least every 5 days, you can still feed the starter and then discard the 1 cup. There are also recipes that you can use the discard for as well.

Other Ways To Use the Discard Potato Flake Starter

Discard Pancakes
Cinnamon Rolls
Amish Friendship Bread
Sourdough Yeast Rolls
Give a Cup to a Friend

Give your friend 1 cup of starter. Then on the 5th day, they will start with steps 6-8. Print the recipe off and give it to them along with the 1 cup of starter.

FAQ’s

Once I make the starter, do I leave it sitting out or refrigerate it?

Once you make the starter, you will leave it sitting out on the counter for 5 days. You will feed the starter on the fifth day, and then 6 to 8 hours later, after feeding, you will take a cup of starter off to make bread with. The remaining starter in the container will then go in the refrigerator until you are ready to make bread again.

How Much Bread will this Sourdough Starter Using Potato Flakes make?

Once your starter has hit its maturation on the 5th day, you will remove 1 cup of starter. The 1 cup of starter will make two loaves of bread if you are using normal-sized loaf pans.

How Often Do I Have to Feed the Starter?

To keep the sourdough starter active, you will need to feed it every 3 to 5 days using steps 6 through 8.

How long will the starter last?

This starter will last for many years as long as it is taken care of. The current starter I am using is about 2 years old. I have read of people having it for over 30 years.

How Should I Store the Potato Flake Starter?

You can store the starter in a glass jar. Do not use a metal lid. You can use a lid off of an old mayonnaise jar and punch a few holes in it. You could also cover it with plastic wrap, cheesecloth, or even a paper towel.

I use a paper towel over the lid with a rubber band to hold it on. Do not use the metal lid and ring from the mason jar or aluminum foil.

Can I Use This Starter to Make Another Type of Bread?

Yes. You can make Amish Friendship Bread with this, as this is very similar to the Amish Friendship Bread Starter recipe.

What if I forget to feed it on the 5th day?

Feeding it on the 5th day is just a recommendation. I have skipped feeding it for a month, and it still turned out great. I would not make that a habit, but it should still be fine.

What Can I Do With the Discard?

You can make many great recipes with the discard. One popular one is pancakes. Another very awesome one is cinnamon rolls.

Can I Use a Plastic Container?

Yes, you can use a plastic container if you wish.

Does this sourdough starter make sour bread?

No. This starter makes lightly sour bread that has a sweet taste.

My Sourdough starter is liquid and not a paste like a traditional sourdough starter.

This is normal. This starter will be watery and will not get thick like your traditional sourdough starter.

I hope you enjoy this Easy to make Sourdough Starter using Potato Flakes. I am sure you will make lots of homemade sourdough bread with it. If you feed this sourdough starter on a regular basis, you will have a starter that will last a lifetime if you wish.
-Ronnie

Easy to Make Sourdough Starter Using Potato Flakes

Prep Time: 10 minutes

Total Time: 10 minutes

Making Homemade Sourdough Bread can sound intimidating. Having to make a Starter is the number one reason some folks are hesitant to begin making sourdough bread. In reality, it can be very simple and easy. If this is your first time, don't sweat it. By using this easy-to-make sourdough starter using potato flakes, you will be a pro in no time.

Ingredients

3 tablespoons Instant Mash Potatoes
3 tablespoons white sugar
2 ¼ teaspoons active dry yeast
1 cup water (lukewarm)

Instructions

Start with a clean glass container or a large bowl. I like to use a mason jar.
Add in the warm water, then add in your dry ingredients
Stir with a wooden spoon. Do not use metal because it can react with the ingredients.
Cover the dish with a clean dishcloth or cheesecloth, something where it can breathe. Do not refrigerate this mixture at this point. Leave it in a warm place for 5 days at room temperature so the yeast and bacteria can go on a feeding frenzy.
Stir the starter every day.
: On the morning of the 5th day, you will feed the starter. Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water.
Stir and let the starter remain for 6 to 8 hours before using it on the 5th day.
After 6 to 8 hours after the starter has been fed on the 5th day, remove 1 cup of the starter to make your bread. Make sure to stir the starter really well before you remove the 1-cup starter. You will then place the rest of the starter in the refrigerator.

Feeding The Starter

Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water.
Stir and let it sit out on the counter at room temperature for 6 to 8 hours.
Stir well then remove 1 cup of the starter to make your bread with. Place the remainder of the starter back in the refrigerator until you are ready to make bread again.

If you are not going to make bread at least every 5 days, you can still feed the starter and then discard the 1 cup of starter. There are also recipes that you can find to use the discard starter for as well.

Notes

On the 5th day, you are ready to use the starter to make your bread so be prepared for this last step. You will use this to make bread every 5 days. You can make bread every day if you feed it each morning and then remove the 1 cup of starter at the end of the day to make the bread.

If you are not going to make bread at least every 5 days, you can still feed the starter and then discard the 1 cup. There are also recipes that you can use the discard for as well.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Also, try these delicious recipes as well:

Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

Recipe adapted from The Southern Lady Cooks Website

What to Eat With Pasta Salad (10 Delicious Main Dishes to Serve Pasta Salad With)

June 27, 2022 by Ronnie Williams Leave a Comment

Pasta Salad is such a light and irresistible dish. It just screams summertime cookouts. Once summertime is here, it is at all the cookouts I go to and other gatherings. Sometimes it can be hard to figure out what to eat with pasta salad though. That is where this list will come in handy.

What is Pasta Salad?

Pasta Salad is a cold dish. The main ingredients are cooked then cooled pasta noodles and various other ingredients like fresh vegetables. There are several types that you can make that are separated by the type of dressing they use.

Some recipes call for an oil-based dressing such as Italian dressing or olive oil. Other recipes call for the use of a creamy dressing like ranch dressing or mayonnaise as the base.

Fresh herbs and vegetables are added such as fresh basil or dill weed, red onions, bell peppers, black olives, and juicy cherry tomatoes.

Sometimes cheese is added such as parmesan cheese or fresh mozzarella cheese.

Pasta Salad is such an easy dish to make. You can throw the ingredients together in a pinch the day before and store them in the refrigerator overnight. In my opinion, it is actually better to make it the day before. I find that it tastes better after it has marinated overnight.

My Favorite Pasta Salad to make is Spaghetti Pasta Salad

There are so many easy pasta salad recipes but my favorite is Spaghetti pasta salad. Spaghetti Pasta Salad is a cold pasta salad that is full of fresh veggies, Parmesan Cheese, and a zesty dressing mix that is to die for. One of the key ingredients in this dish is Salad Supreme Seasoning.

A few weeks back I posted a recipe for an irresistible Spaghetti Pasta Salad dish but that begs the question, what should I serve the pasta salad with? That is why I came up with this helpful list of what to eat with pasta salad [10 delicious main dishes to serve pasta salad with].

What To Eat With Pasta Salad [10 delicious main dishes to serve Pasta Salad With]

1- Roasted Whole Chicken Breast [Juicy Cajun Style]

There is nothing quite as flavorful as Roasted Whole Chicken breast if it is cooked right. One of my favorite ways to season it is by using a Cajun Seasoning rub on the chicken.

As it cooks, the juices transport the cajun seasoning and it penetrates the meat to make a juicy and flavorful combination. One tip I would like to add is before cooking any chicken dish, make sure to do a chicken brine the day before you make it. You will thank me later for that tip.

Cajun Roasted Whole Chicken Breast Recipe — Cajun Roasted whole chicken breast recipe. Step by Step on how to make this recipe.

The Cajun seasoning does add a bit of heat to it so I like to pair this Roasted Whole Chicken Breast recipe with a creamy pasta salad. The fat from the mayo or ranch dressing helps to cool the mouth from the spicy cajun seasoning on the Cajun Roasted Chicken Breast.

2- Hamburgers

Pasta salad makes an excellent side dish for hamburgers. Especially ones that have been cooked on the grill. Hamburgers are one of the first things you think about when it comes to Summertime cookouts and Pasta salad might be the second thing. Whenever you are struggling to decide what to eat with pasta salad, Hamburgers have to be at the top of the list right next to the next dish down below, hot dogs.

I like to serve Hamburgers with spaghetti pasta salad.

3- Hot Dogs

Another great option to serve pasta salad with is Hot Dogs or Bratwurst. Being at a cookout grilling dogs always begs for that cool pasta side dish. There is not much to say about one of America's favorite foods of all time. Hot Dogs are always a good choice.

I prefer spaghetti pasta salad or Italian Pasta Salad to pair with hot dogs.

4- Summer Soups

Summer soups are also another great idea to serve pasta salad with. Many times we only think of soups as wintertime dishes but there are many great summer soups that would pair with this dish such as Blackbean soup, tomato soup, or a Summer Corn Soup. Many of the summer soups are chilled so they make a great dish to eat with pasta salad.

Classic Pasta Salad or Spaghetti Pasta Salad would be my go-to for summer soups.

5- Fried Chicken

What says summertime in the South more than fried chicken? The hot crispy chicken and that cold pasta salad are a match made in food heaven. Fried chicken makes for a great main course meal to eat with pasta salad.

Since the fried chicken is rich and heavy from being fried, I prefer a Spaghetti or Classic Pasta Salad with Fried chicken. This will help lighten the meal a bit.

6- Sweet Baby Ray’s BBQ Crockpot Chicken

Sweet Baby Ray's BBQ Crockpot Chicken is a recipe that I came across a few years ago. I changed it up a little to better suit me. BBQ Chicken also goes great with Pasta Salad. I feel like there is a theme going on here, chicken haha.

I just love that sweet and tangy bbq sauce and then getting a bite of that zesty cold pasta salad. I think I am getting hungry thinking about it.

This recipe combines sweet baby ray bbq sauce with Apple cider vinegar, red pepper flakes or cayenne pepper, onion, bell pepper, brown sugar, Texas Pete, and garlic powder. The best part is you put it in the crockpot, set it, and forget it until it is done. It is hard to bet that. It is such an easy recipe to make and really doesn't take any time other than the passive time it takes to cook it.

Macaroni salad would be a great choice for a pasta salad to serve with bbq chicken.

7- Summer Potluck

If you are trying to think of something to bring to your church social or a summer potluck, you really can’t go wrong with pasta salad. I am sure no one is going to turn their nose up to it, as a matter of fact, I bet it will be a huge hit!

My favorite pasta salad to serve with a summer potluck would be the classic pasta salad.

8- Grilled Chicken Skewers

I just love to make Grilled chicken skewers. We also call them Chicken Kabobs. The way I cook mine is I cut up pineapple, red onion, and yellow, green, and red bell pepper. I then cut up chunks of boneless chicken breast.

I alternate them on the metal skewers then throw them on the grill. I like to use a thick teriyaki sauce to baste them in while they cook.

I like a creamy pasta salad with grilled chicken skewers. Since the protein is fairly light and not a very rich protein, the creaminess of the pasta salad adds some fat to the dish. It makes for a great side dish for grilled chicken skewers.

9- Meatball Subs

Meatball subs can be a very heavy meal. It is carbs and protein with a little bit of sauce, I wouldn’t really call that getting your vegetables. One way to lighten up the meal is to have a cold pasta salad as a side dish.

The Pasta Salad has all your vegetables in it such as fresh tomatoes, red onion, and bell pepper as well as other fresh vegetables. It is really a great rounded dish that would pair well with meatball subs.

My favorite pasta salad to serve with Meatball subs would be Spaghetti Pasta Salad

10- Steak

Nothing compliments the richness of a meaty-flavorful steak like that zesty cold pasta salad. It is the classic hot and cold combo that our taste buds die for. Whether you cook it on the grill, stovetop in a cast iron pan, or in the oven, steak is one of Americans' favorite foods to splurge on.

Pasta Salad makes a delicious side dish to pair with steak. All the different flavors from the pasta salad pair well with the steak. You can still eat your steak with a side salad or even serve fruity summer salads with it.

A great pasta salad to serve with steaks would be a Greek Pasta Salad. I also love serving this Marinated Cucumber Onion and Vinegar recipe with steaks and Spaghetti Pasta Salad.

Conclusion

Next time you have a cookout, family reunion, or whatever the case may be, make sure to take Pasta Salad with you to the meal. It is such a popular side dish that everyone will be raving over it. With this extensive list of popular main dishes, you will have an easier time deciding what to eat with pasta salad next time.

Thanks for stopping by Southern Food Junkie. It is our hope that you enjoy this recipe sharing it with friends, family, and coworkers. Make sure to take time to give thanks to the creator, God, by which all blessings flow.
John 6:35
-Ronnie | Let's Get Food Junked

Also, try these delicious recipes as well:

Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

100 Interesting Facts About Ice Cream (2026)

June 20, 2022 by Ronnie Williams Leave a Comment

I scream you scream, we all scream for ice cream! We have all heard this catchy phrase before right? What started out as a popular song in the 1920s has been used by many people and even companies to describe their enthusiasm for what some say is America’s Favorite dessert, ice cream. Come along as we discover 100 interesting facts about ice cream.

100- You Don’t Have To Have An Ice Cream Maker to Make Ice Cream

Ice Cream can be made in many different ways. You don’t have to have an ice cream maker to make it. While an ice cream maker might produce the best results, you can make it in something as simple as your blender. You can also use a plastic bag to make ice cream. There is even an Ice Cream Ball you can buy to make ice cream in. I am sure your kids will have fun rolling the ball around to make ice cream.

99- Americans love Ice Cream So Much That we Dedicated a Whole Month To Celebrating it

According to the IDFA website, in 1984 President Ronald Regan declared the whole month of July as National Ice Cream month. Along with this proclamation, he also declared the third Sunday of July as National Ice Cream Day. Americans love Ice cream so much that we have a whole.

98- National Ice Cream Day is on Sunday, July 16th, 2023

Not only do we have a whole month dedicated to Ice Cream, but we also have a day.

97- Americans Consume about 23 pounds of Ice Cream Per Year Per Person

23 pounds per average person? I was blown away by this statistic here. I am not sure if I eat that much even though I sure love some ice cream.

96- Most Ice Cream Companies are family owned

Here’s to all those small businesses still making it work. I was really surprised by this statistic but it makes me almost as happy as ice cream does!

95- The US Produces more than 6.4 Billion Pounds of Frozen Yogurt and Ice Cream Per Year!

You read that right, 6.4 billion pounds of ice cream per year. Wow, that is so surprising.

94- The World Record for the Tallest Ice Cream Cone was 3.08 meters

According to the Guinness book for world records, the tallest ice cream cone in the world was 3.08 m or 10ft 1.26 inches tall. This was completed by Hennig-Olsen and Trond L Woien from Norway at Kristiansand, Norway on July 26, 2015.

93- The Month of July has the Highest Ice Cream Sales

As summer reaches its peak, so do ice cream sales. According to Instacart, July is the peak for ice cream sales in the US.

92- Vanilla is by Far the Most Popular Flavor

Vanilla is the most basic flavor of ice cream. It is also the most boring but it accounts for more than a quarter of the sales. Vanilla is also used figuratively to describe something or someone as unexciting or boring. Maybe everyone knows they like vanilla and they want to try other flavors but can’t really decide so they just stick with what they like. Who knows the real reason but all we know is that it is the most popular flavor by far.

91- The average American eats 45.8 pints of Ice Cream Per Year

That is a lot of ice cream!

90- What Causes an Ice Cream Headache?

Have you ever had a brain freeze? Well according to the Cleveland Clinic, “When your body senses a sudden, extreme cold in the mouth or throat, it tries to react and warm up. Blood vessels throughout the head expand to let extra blood into the area for warmth. That quick change in blood vessel size causes sudden pain.”

89- Ice Cream Companies Really Help Support the US Economy

According to the IDFA website, ice cream companies pump more than 13 billion dollars into the economy each and every year. That is a lot of money!

88- What is Ice Cream?

According to Britannica, Ice cream is a frozen dairy food that is made from milk, sugar, cream, or butterfat and is often mixed with flavorings.

87- In order to make 1 gallon of Ice Cream, you need 3 gallons of milk

86- Ice Cream was served by many Presidents and First Ladies

Among the ones that served ice cream were George Washington, Thomas Jefferson, and Dolley Madison (First Lady).

85- Paris, France is credited with creating Cream ice which led to the creation of Ice Cream

84- The Ice Cream Cone was first introduced at the world fair in 1904

This was a cool invention(pun intended). It allowed for ice cream to be more portable and a handheld snack. It was first introduced at the world fair in St. Louis, Missouri.

83- The Most Popular Ice Cream Topping is Hot Fudge(or Chocolate Syrup)

82- Refrozen Ice Cream Loses its Texture

Have you ever noticed how ice cream does not have the same texture once you have put it in the freezer after it has slightly melted? When Ice cream is made, it has lots of tiny air bubbles. Once it starts to melt and then is refrozen, those tiny air bubbles are gone as well as that awesome texture we love.

81- The Average number of licks to finish a scoop of ice cream is 50

80- 90% of All US Households Eat Ice Cream

That is a pretty high percentage. Where do you fall in that category? Leave us a comment below.

79- The Largest Ice Cream Shop In The World is in the United Kingdom

Sitting at 851 Square Meters (9160.09 sqft), The Ice Cream Farm in Tattenhall, UK is listed as the largest Ice Cream Shop.

78- Chocolate Ice Cream was Invented Before Vanilla

77- There is an Ice Cream Flavor that tastes like Hot Dogs, Ewww

I personally do not like hot dogs and I know I would not love hot dog-flavored ice cream. I might have to try it though just to say I did. How about you?

76- The Very First place to Produce Ice Cream Commercially was Boston, MA

Boston, Massachusetts the first place where ice cream was produced commercially back in 1851.

75- The World Record Ice Cream Scoop weighed 3,010 lbs.

Photo from Guinness Book of World Records

The world record was set by Kemps, LLC in Cedarburg, Wisconsin back in June of 2014.

74- Ice Cream Became Very Popular During World War I

During the first World War, A German Officer was quoted as saying “ We do not fear that nation of ice cream eaters.” This sparked a huge response in the US to ice cream sales after his remarks were printed in Newspapers across America.

73- Food Historians say that ice cream started with ancient flavored Ice

72- The Largest Producer of Ice Cream in the US is California

71- The Largest Ice Cream Cake weighed 22,333.6 lbs.

That is a lot of cake and ice cream! The world record was broken by Dairy Queen of Toronto, Canada back on May 10, 2011.

70- The First Hand Crank Ice Cream Churn was invented by Nancy Johnson

The first-hand-cranked ice cream church was invented by Nancy Johnson. She filed for a patent on her design on September 9, 1843. This made ice cream in the home an easy and viable solution.

69- Ice Cream Sundaes were invented to increase sales of ice cream on Sunday

Although historians argue over the originator of the Ice Cream Sundae, one version states that back in 1890, a law was passed that prohibited the sale of soda water on Sundays. This affected the soda shops so they created the Sundae Ice Cream dessert to help increase sales on Sunday.

68- Distilleries Made Ice Cream During Prohibition

When prohibition was put into effect in the US, this affected Alcohol sales for distillers. Many switched to making ice cream and other items in order to stay afloat.

67- Immigrants tried the new American Food by Spreading it on Bread Like Butter

In the 1920’s Immigrants that were on Ellis Island were given food that was considered regular American food. What seemed like frozen butter to them was spread on their bread when they were given Ice Cream.

66- World Record for the Largest Ice Cream Sundae

The world's largest ice cream sundae weighed in at a whopping 24.91 metric tons or 54,917.15 lbs. Palm Dairies out of Edmonton, Canada currently holds that record.

65- Sunday is the Most Profitable Day for Ice Cream Sales

64- President Roosevelt Loved Ice Cream

President Franklin D. Roosevelt once admitted that he liked to have ice cream at least once a day.

63- A Regular Serving of Ice Cream has 7.26 Grams Of Fat in it

62- At the Macy’s Thanksgiving Parade, the world's Largest Ice Cream Cone was on Display

A large triple-decker ice cream cone that was filled with helium made its debut at the 1945 Macy’s Day Parade. At that time, it was considered the world’s largest cone.

61- According to Cornell University, 9% of the US Produced Milk is used to make Ice Cream

60- One Cow Produces Enough Milk in One Day to make Around 2 Gallons of Ice Cream

59- Most of the Vanilla that is used to make Ice Cream comes from Madagascar and Indonesia

58- The Largest Collection of Ice Cream Freezers is in Arkansas

Dr. Steven C. Wilson is credited with the Guinness book of world records for the largest collection of ice cream freezers. In 1998 had won the record with 132 individual ice cream freezers.

57- New Zealand Consumes the Most Ice Cream per Capita

New Zealand consumes approximately 7.5 gallons of ice cream per person per year.

56- The United States comes in second For Ice Cream Consumed per capita

The US consumes approximately 5.5 gallons per person each year.

55- The United States consumes the most Ice Cream Overall

Overall, the US consumes the most ice cream of any country. Followed by Australia than by Norway.

54- In Order to Make Ice Cream, Milk must have at least 10% Fat

53- Milk Must Also Contain 20% Milk Solids

52- Finished Ice Cream should Weigh roughly 4.5 lbs per Gallon of Finished Product

51- The Most Popular Ice Cream Flavors

Vanilla, Chocolate, Cookies ‘n Cream, Strawberry, and lastly Mint Chocolate Chip. Which one is your favorite?

50- The Very First Ice Cream Parlor Opened in New York City

The very first ice cream parlor was opened way back in 1776 in New York City.

49- Ancient Greeks enjoyed a dessert similar to Ice Cream

Back in the fifth century, BC Greeks were making a similar dessert. That is where the Ice Cream story begins.

48- An Early Creation of Ice Cream was brought to Europe by Marco Polo

47- When Ice Cream was first brought to the Americas, it was only Enjoyed By The Elite

Once ice cream reached America in the 1700s, only the fancy elite could enjoy this rich and decadent cold treat.

46- There are more than 1.4 Billion Gallons Of Ice Cream and Frozen Desserts produced in the US

More than 1.4 Billion gallons of ice cream and frozen desserts are produced each year in the US. That is a lot of ice cream and sorbet.

45- The Ice Cream Isn’t The Only Thing That is Rich

The Ice Cream industry is rich in more than milk fat, they are valued at more than 39 billion dollars just in the US alone.

44- If there is at least 1.4% Egg Yoke, Ice Cream Can Be Called a Custard or “French”

43- So What is Soft Serve Ice Cream?

Soft Serve Ice Cream is served straight from the ice cream machine (freezer) where the water in the ice cream isn’t in a solid state. In other words, it isn’t hardened off the way typical ice cream is. It is also made in a machine that infuses lots of tiny air bubbles in it. Which is your favorite? Soft Serve or Hand-Dipped hardened ice cream?

42- The Most Expensive Ice Cream Maker is?

The Guinness Book of World records for the most expensive ice cream machine maker is The G Series ice cream makers which are made by NitroCream LLC. These machines are customized and signed by the artist. The prices start at $75,000 dollars.

41- Ice Cream Testers Use Gold Spoons

The people that have the awesome job of testing out ice cream flavors are said to use gold spoons. This allows them to be able to taste the product without having any off-flavors from your typical ordinary metal spoons.

40- One Taste Tester Has His Tongue Insured for 1 Million Dollars

John Harrison, who is the taste tester for Dreyer’s ice cream, has been rumored to have had an insurance plan taken out for 1 million dollars on his tongue.

39- Thomas Jefferson's recipe for Vanilla Ice Cream is said to be the Oldest Recipe for Ice Cream in the United States

38- What is the Record for the Most Varieties of Ice Cream on Display?

The Department of Tourism in Abu Dhabi, UAE is said to have had the world record for the most varieties of Ice Cream on Display. This event took place on July 2, 2021. This begs the question, I wonder what all the flavors were.

37- 1 in 10 People Lick their Bowl Clean after Eating Ice Cream

36- 1 in 5 People Share their Ice Cream with their Pet

I love my Brownie Girl (our Boykin Spaniel), but I think that is where I would have to draw the line. Do you let your pet lick your ice cream? This is a no-judgment zone, haha.

35- What Is The Most Ice Cream Eaten in a Minute?

1 lb 12.43 oz was eaten in under a minute by Australia's Isaac Harding-Davis back on July 16, 2017. Can you say, Brain Freeze?

34- Ben and Jerry's Waffle cones each have 259 Little Squares

33- Ben and Jerry’s first Ice Cream Shop not only Sold Ice Cream

They also sold crepes, soup, and even pottery.

32- Most Ice Creams are Made From Milk

Although, there is a big trend in the last few years for dairy-free options.

31- On September 17, 2021, 288 People from Germany were Eating Ice Cream together Online

Covid taught us that we could do things together online such as work and school. But on September 17, 2021, over 288 people from Germany got together to break a Guinness book of world records for the most people online eating ice cream at the same time. Talk about interesting facts about ice cream.

30- A recent Study Claims that Eating Ice Cream in the Morning Helps one to be Alert

I am all for trying that one out. Who doesn’t love Ice Cream for Breakfast?

29- There are believed to be more than 1000 Ice Cream Flavors in the World

Which one is yours? Ever tried any unique flavors?

28- Although it is mentioned that Ice Cream Cones First Debuted at the World Fair in 1904, that Might not Be 100% True

Ice Cream Cones were mentioned in a cookbook by Mrs. Marshall back in 1888, 16 years before the world's Fair debut. Could it be that is where the idea came from originally? There are some who say that it may go back further than that but the world fair debut is what made it mainstream.

27- Ice Cream on a Stick AKA Ice Cream popsicle was first introduced in 1920

26- Once Refrigeration Became Mainstream, So Did Ice Cream

25- More than 3.3 Billion Gallons of Ice Cream are Consumed Worldwide Every Year

24- 3.3 Billion Gallons of Ice Cream is Enough Ice Cream to Fill Up over 5,000 Olympic Size Swimming Pools

23- Ice Cream Can Be Flavored in Many Ways

It is said that there are over 1000's flavors of Ice Cream but in reality, there is no limit on what flavor you could or can make. It is just up to you whether you would want to or not haha.

22- The Top 5 Most Liked Flavors are?

Vanilla is First, Chocolate is second, Butter Pecan is third, Strawberry is fourth, and Neapolitan rounds out the top 5.

21- Who Love Rocky Road Ice Cream?

Rocky Road is most enjoyed on the West Coast

20- Rocky Road Made its Debut in 1929

It was created by William Dreyer and Joseph Edy.

19- Rocky Road is one of the most widely Available Flavors

18- The Most Widely Available Flavors Are?

Vanilla, Chocolate, and Strawberry

17- Ice Cream Sundae Ingredients Are?

The Ice Cream Sundae Consists of vanilla ice cream that is then topped with a flavored sauce, usually chocolate syrup. It is then topped with Whipped cream and a single Maraschino cherry.

16- The Most Ice Cream Eaten in under 30 Seconds

The world record for the most ice cream eaten was 457 grams in under 30 seconds. Joel Hansen from Canada completed this on July 1, 2019.

15- Crazy Ice Cream Flavors from Around the World

Raw Horse Flesh, Foie Gras, Jelly Fish Flavor, Haggis, Roasted Garlic, Mint leaves with sea urchin meringues, mushy peas and fish, Octopus, Lobster, and Mamushi Snake.

14- The Most Expensive Ice Cream Dessert?

There is a Restaurant in New York City that has a dessert Called the Frozen Haute Chocolate Ice Cream Sundae. It cost a whopping $25,000 dollars. Wow, I bet that is a rich dessert, haha.

13- A Few Ice Cream Companies are Known for the Crazy Flavors they Offer

One such company is Ben and Jerry’s with fun and interesting flavors such as Cannoli. Van Leeuwen offers Kraft Macaroni and Cheese Flavor and Jeni’s Splendid Ice Cream offers Goat Cheese and Red Cherries.

12-Longest Career As A Ice Cream Man

Allan Ganz holds the record for the longest career as an Ice Cream man. He Ran an Ice Cream Truck Business for 67 Years.

11-Salt is Added to Ice To Make Homemade Ice Cream

The process is called Freezing-Point Depression. Salt lowers the point at which water can freeze. This allows the ice cream mixture to cool down extremely fast in order to freeze to make ice cream.

10- There are 11,028 Ice Cream Store businesses in the US

9- When asked What Nasa Astronauts Missed the Most, Ice Cream Was at the Top of the List

8- Most Scopes of Ice Cream Balanced on one Cone?

An Italian Ice Cream Fan named Dimitri Panciera balanced 121 Scoops of ice cream on one cone.

7- The Number of Ice Cream Stores has increased by 0.9% each year from 2017 to 2022 according to IBISWorld.

6- According to Taste of Home, Kemps Vanilla Ice Cream Sandwiches are the Best Classic Ice Cream Sandwich

5- Most ice Cream Scoops Thrown and Caught by Two People were 25 scoops

4- Blue Bunny Ice Cream Sandwiches have the most ice cream among the cookie sandwiches

3- It is said that Christopher Columbus Discovered Ice Cream more than 250 years before it was brought to America.

2- The World's Largest Ice Cream Dessert Was Nearly a Mile Long

Texas is home to the world's longest ice cream dessert. It measured 4,549ft and was 3.36 inches long.

1- Ice Cream can take many shapes and forms

Some of the types of ice cream are ice cream, frozen custard, sherbet, gelato, reduced-fat ice cream, frozen yogurt, and more.

I hope you enjoyed checking out this list of 100 interesting facts about ice cream. If you haven't yet, leave us a comment below, and while you are at it, check out some of these recipes.

Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

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Roasted Whole Chicken Breasts Recipe (Juicy Cajun Style)

June 13, 2022 by Ronnie Williams Leave a Comment

There is nothing quite as flavorful and juicy as roasted chicken breast if it is done right. One of my favorite seasoning blends that pair well with Roasted whole Chicken breasts has to be a Cajun Seasoning. The flavors of this seasoning blend just permeate the meat as it is roasted or baked. That is why this Roasted Whole Chicken Breasts Recipe is one of my favorite methods of cooking whole split chicken breast.

Brining is the Secret to Moist, Flavorful Chicken

White meat chicken tends to get dry if it is cooked too long or isn’t prepared in the right manner. Coating the chicken with butter or olive oil can help seal in that moisture.

Another great idea to help keep the chicken from getting dry is to brine the chicken for 12 to 24 hours before cooking. Brining is simply soaking the whole chicken breast in salt and/or sugar solution. This is simply the best way to get that juicy, melt-in-your-mouth flavor we all are looking for.

Baking Whole Chicken Breast is So Easy

One thing I love about roasted or baked chicken is how easy it is to prepare and make. Once you get the chicken prepared, you simply slide it into the oven, then come back and check on it later after the set cooking time. Put aluminum foil on your baking sheet or even parchment paper, and it makes for an easy-to-clean-up dish.

Side Dishes that Pair with Whole Chicken Breasts

This Cajun-style whole chicken breasts recipe pairs well with many side dishes. Here are just a few of my favorite side dishes:

Recipe Ingredients-What you will need to make this Whole Chicken Breasts recipe

4-6 Bone-in split whole chicken breast

I prefer to use bone-in whole chicken breasts for this recipe. I also like to keep the skin on as it helps to hold in the moisture of the chicken.

Olive Oil

I use olive oil to coat the skin of the chicken. This helps to add fat to otherwise lean meat. This also helps the seasoning stick to the whole chicken breast, and lastly, it helps the skin get a nice crispy and brown finish.

Cajun Seasoning

You can mix your own which I recommend because it is such a versatile and simple seasoning to make. By Mixing your own, you will avoid any preservatives that commercial mixes tend to have and the spices will be fresher. But don't fret, If you don’t have time or access to mix your own, a nice high-quality cajun seasoning mix will do just fine.

The base for cajun seasoning is smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, Kosher salt, and oregano.

Directions:

BBRRR Method

I like to follow the BBRRR method anytime I am baking or roasting in the oven. This method works great for poultry such as whole chicken, whole chicken breast, skinless boneless chicken breast, and thighs. It also works great for pork, beef, or any other type of lean meat.

Brine
Brush
Rub
Roast
Rest

Making a quick chicken brine — Brining Whole Split Chicken Breast

Note: Brining should take place the day before you cook your chicken. Brining is simply soaking the chicken in salt and/or sugar water solution for 12 to 24 hrs prior to cooking your whole chicken breast. Don’t skip this step as it makes the chicken so plump and juicy.

Brine: To Brine the chicken, fill up a big stockpot or plastic container with water. Add 1 cup of salt per gallon of water. Some like to add sugar to the brine as well. The sugar helps with the browning process. Add up to ½ cup of sugar per gallon of water. Add in your chicken pieces and allow to soak for 12-24 hours.

Completed recipe for Roasted Whole Chicken Breast (Juicy Cajun Style) Pinterest picture.

After brining, follow these steps:

Step 1. Wash all the chicken pieces and then pat dry with some paper towels.

Step 2. Brush- Coat the chicken breast with olive oil by brushing it on. You could also drizzle the olive oil and then rub it in as well.

Pouring Olive oil on whole split chicken breast to coat it before adding the Cajun seasoning. — Pour olive oil on whole split chicken breast to coat it before adding the cajun seasoning.

Step 3. Rub- Sprinkle the cajun seasoning liberally on all of the whole chicken breasts. I like to use one hand to sprinkle and the other hand to rub the season in thoroughly on the chicken breast.

This keeps you from cross-contaminating your spices. You could also mix the cajun seasoning with a little cornstarch before applying it to the chicken breast to give this dish extra crispy skin.

Whole Chicken Breast Recipe-Step 3 adding Cajun seasoning — Adding cajun seasoning to the whole split chicken breast to make the Whole Chicken Breast Recipe.

Step 4. Grab a sheet pan or baking pan and cover it with Aluminium foil or parchment paper. This allows for easier clean-up and also helps the chicken stay moist while the chicken bastes in the pan juices. Preheat your oven to 400 degrees Fahrenheit.

Step 5. Line the chicken breasts on the sheet pan so that they are not touching.

Step 6. Roast- Put the Split chicken breast in the oven and roast them for 25-30 minutes of cook time or until they reach an internal temperature of 165 degrees Fahrenheit. Check the internal temperature with an Instant Read Thermometer.

Upclose shot of the Whole Chicken Breast Recipe before it goes in the oven to be roasted. — Up close shot of the Whole Chicken Breast Recipe before it goes in the oven to be roasted.

For an Instant Read Thermometer, I like the Classic Thermapen. It is the best in the business and is trusted by top chefs and food bloggers alike.

Step 7. Rest- Remove the chicken pieces from the oven and allow the whole chicken breast to rest for 5 minutes before serving. This allows the chicken to re-absorb some of the moisture it has rendered out before you cut into the meat.

4 People

Whole Chicken Breasts Recipe (Juicy Cajun Style)

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

4 to 6 Whole Split Bone In Chicken Breast
Olive Oil
Cajun Seasoning

Instructions

Wash all the chicken pieces and then pat dry with some paper towels
Coat the chicken breast with olive oil.
Sprinkle the cajun seasoning liberally on all of the whole chicken breasts. I like to use one hand to sprinkle and the other hand to run the season in thoroughly on the chicken breast. This keeps you from cross-contamination of your spices. You could also mix the cajun seasoning with a little corn starch before applying it to the chicken breast to give this dish extra crispy skin
Grab a sheet pan or baking pan and cover it with Aluminium foil or parchment paper. This allows for easier clean-up and also helps the chicken stay moist while the chicken bastes in the pan juices. Preheat your oven to 400 degrees Fahrenheit
Line the chicken breast on the sheet pan so that they are not touching
Put the Split chicken breast in the oven and roast them for 20-25 minutes of cook time or until they reach an internal temperature of 165 degrees Fahrenheit.
Remove the chicken pieces from the oven and allow the whole chicken breast to rest for 5 minutes before serving. This allows the chicken to re-absorb some of the moisture it has rendered out before you cut into the meat.

Notes

Note: Brining should take place the day before you cook your chicken. Brining is simply soaking the chicken in salt and/or sugar water solution for 12 to 24 hrs prior to cooking your whole chicken breast. Don’t skip this step as it makes the chicken so plump and juicy.

To Brine the chicken, fill up a big stockpot or plastic container with water. Add in 1 cup of salt per gallon of water. Some like to add sugar to the brine as well. The sugar helps with the browning process. Add up to ½ cup of sugar per gallon of water. Add in your chicken pieces and allow to soak for 12-24 hours.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

FAQ’s

Can you use any other oil other than Olive Oil?

There are a few other choices that I would recommend using. Avocado oil is another healthy alternative to use. Also, if you want to elevate the richness and flavor of this dish, coating the whole chicken breast with butter is another option, although a less healthy one.

What Temperature Should I cook the whole chicken breast?

The internal temperature should be cooked to 165 degrees Fahrenheit. It is best to check this with an instant-read thermometer.

How Can I Store the Leftovers?

You can store the leftovers in an airtight container. Place it in the refrigerator for up to 4 days.

What can I use the leftover chicken for?

There are a few great dishes that can be made with the leftovers of this dish. Chicken Salad is one option. You could also pull the remaining chicken off of the bone and use it for Brunswick Stew. One last option is to use the chicken to make Chicken and broccoli Alfredo. Cajun Season pairs well with the Cheesy Alfredo sauce in that dish.

Can I use another cut of chicken for this dish?

You could use chicken thighs for this dish as well. Since chicken thighs are dark meat chicken, they tend to not dry out as much and would be a great alternative to use. Bake at 400 degrees for 30-40 minutes or until an internal temperature is reached 165 degrees Fahrenheit.

I hope you enjoy making this Whole Chicken Breasts recipe (Juicy Cajun Style). Please leave me feedback and let me know what you think!

Also, try these delicious recipes as well:

Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

Next time you are in the mood for a simple and easy-to-make dish, I hope you will give this one a try. This has to be one of my favorite whole chicken breast recipes and it makes the juiciest, best chicken. If you did enjoy it, leave us feedback at the bottom to tell us what you think!
-Ronnie | Let's Get Food Junked

Irresistible Spaghetti Pasta Salad Recipe (Easy)

June 6, 2022 by Ronnie Williams Leave a Comment

Growing up in the Bible Belt, if you were like me, you went to church every Sunday. We heard the Word of God preached but we also gathered together often. One thing that happens in churches in the South is you eat a lot. Anytime there is any special occasion, southern churches find a reason to eat.

After the service, tables will be lined with casserole dishes and all sorts of potluck. Once Memorial Day rolled around, the classic pasta salad would come out at the church potluck dinners. One thing my mom would always bring was a variation on a delicious pasta salad called Spaghetti Pasta Salad.

What is Spaghetti Pasta Salad?

If you are accustomed to Classic pasta salad, this is vastly different but similar all at the same time. As with most pasta salad recipes, this is an easy pasta salad recipe to make.

Why I Like This Cold Pasta Salad

The crisp cucumbers and the burst of sweetness from the cherry tomatoes along with the garlicky notes in the Italian dressing are the ingredients that marries all the flavors together.

Not only is spaghetti pasta salad a simple, easy dish to make, but the great thing about it is it's also a beautiful-looking dish as well. All the colors from the veggies contrast against the spaghetti noodles. We all know that food that looks good is more appetizing!

If you love this pasta salad, you are sure to love this Mexican Street Corn Pasta Salad!

Best Time To Serve It Spaghetti Pasta Salad

Spaghetti Pasta Salad is perfect year-round, but once Memorial Day rolls around is really when this dish shines. This dish is a great side dish to bring to that summertime cookout or BBQ. Bring this side dish and there is no doubt it will be a huge hit with everyone there.

What You Need to Make Spaghetti Pasta Salad

Spaghetti noodles

I like to use thin spaghetti noodles or Angel Hair Noodles.

Bell Peppers

I like to use red bell pepper and yellow bell pepper for that pop of color and extra sweetness

A Small Red Onion

Red onion brings a sharp biting note. You can soak the red onion in cold water for a few minutes to mellow it out slightly if you don’t prefer that flavor as much.

Black Olives

Black olives offer a slightly salty flavor and are quite mild in taste. They also offer a texture that is between the tenderness of the noodles and the crispness of the veggies.

Cucumber

I prefer garden fresh cucumbers for this dish. I like to peel them as they take away the bitterness and leave the crisp sweetness of the cucumber. To me, the cucumber is the star of this dish.

Zucchini

Once you get into Summertime, you are always looking for ways to use up summer squash. This is a great way to add in some extra texture and use up that bumper crop of summer squash

Salad Dressing

Salad Supreme Seasoning

This is a seasoning made by McCormick Seasoning Company. This is what makes this dish different from other cold pasta salad recipes

Italian Dressing

You can make your Italian dressing or use a good, high-quality store-bought one. The zesty garlic notes of Italian dressing complement the sweet notes of the cucumber and cherry tomatoes.

Parmesan Cheese

What is pasta salad without some type of cheese right? Parmesan gives this dish a creamy texture that is slightly fruity but nutty as well. Parmesan cheese is the main ingredient in dishes such as risottos and Alfredo sauce.

How To Make Spaghetti Pasta Salad

Step 1: Cook the pasta according to the package directions. After the noodles are al dente (Almost Done) drain, then rinse the spaghetti noodles with cold water.

Step 2: In a large mixing bowl, add the pasta, Bell Pepper, Red onion, Cherry Tomatoes, Zucchini, Black Olives, and Cucumbers. Mix veggies well with the pasta.

Step 3: In another small bowl, add the Italian dressing, Salad Supreme Seasoning, and Parmesan cheese. Whisk ingredients together until well combined.

Step 4: Pour the contents of the dressing onto the Spaghetti and veggies. Toss all the ingredients together until the dressing has thoroughly coated the noodles and veggies.

Adding dressing mixture to the spaghetti and veggies

Step 5: Cover the large bowl of Spaghetti Pasta Salad and place it in the refrigerator to chill for at least 2 hours. Once the Pasta salad has chilled, remove it from the refrigerator and sprinkle it with the remaining parmesan cheese before serving.

What To Serve Spaghetti Pasta Salad with

Roasted Whole Chicken Breast
Cucumber and Vinegar
Hamburgers and Hotdogs
Summertime Soups

For a more thorough list of What to Serve with Spaghetti Pasta Salad, check out this in-depth post here.

Conclusion

Next time you are heading to a cookout or summertime party, make sure you try out this easy spaghetti salad. It is such an easy recipe to make and can be whipped up in the nick of time

FAQ’s

Can I Use English Cucumbers instead?

Yes, you can use English Cucumbers. You can leave the peeling on with English Cucumbers as they tend to not be bitter.

Can I Use Homemade Italian Dressing?

Yes, you can use Homemade Italian Dressing. If you have time to make it, I prefer it to be store-bought. But if you don’t have time to make it, don’t sweat it, just use a high-quality store-bought brand.

How Can I Store It?

Store the leftover spaghetti Pasta Salad in an airtight container or cover a bowl with plastic wrap for up to 3 days in your refrigerator. Some say it is even better the next day!

Does this dish go by other names?

Some people call this dish California Spaghetti Salad.

Can I Substitue Vegtables?

Yes, if you don't have the color bell peppers listed you can use any of the ones that you have. The choices are red bell pepper, Green bell pepper, Yellow bell pepper, Orange Bell Pepper, etc. If you don't have cherry tomatoes, you can use grape tomatoes. Most of the veggies are interchangeable with other fresh vegetables. Feel free to make the Spaghetti Pasta Salad on your own by mixing and matching ingredients.

Can I Add in Any Herbs?

Yes. If I were adding in any herbs, I would recommend adding in some fresh parsley, Dill Weed, Green onions, or even some cilantro.

10 people

Irresistible Spaghetti Pasta Salad Recipe (Easy)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Spaghetti pasta salad is a cold pasta salad that is full of fresh veggies, Parmesan Cheese, and a zesty dressing mix that is to die for. One of the key ingredients in this dish is Salad Supreme Seasoning. If you are accustomed to Classic pasta salad, this is vastly different but similar all at the same time. As with most pasta salad recipes, this is an easy pasta salad recipe to make.

Ingredients

1 box thin or angel hair spaghetti noodles
1 red bell pepper
1 yellow bell pepper
1 small red onion, thinly sliced1
1 small can black olives
1 cucumber
1 zuchinni
1 pint cherry tomatoes

Dressing

1 16oz bottle Italian Dressing
⅓ cup parmesan cheese
2 tablespoons parmesan cheese, use this to sprinkle on top before serving.
2 ½ teaspoons McCormick Salad Supreme Seasoning

Instructions

Step 1: Cook the pasta according to the package directions. After noodles are al dente (Almost Done) drain, then rinse the spaghetti noodles with cold water.
Step 2: In a large mixing bowl, add the pasta, Bell Pepper, Red onion, Cherry Tomatoes, Zucchini, Black Olives, and Cucumbers. Mix veggies well with the pasta.
Step 3: In another small bowl, add the Italian dressing, Salad Supreme Seasoning, and Parmesan cheese. Whisk ingredients together until well combined.
Step 4: Pour the contents of the dressing onto the Spaghetti and veggies. Toss all the ingredients together until the dressing has thoroughly coated the noodles and veggies.
Step 5: Cover the large bowl of Spaghetti Pasta Salad and place it in the refrigerator to chill for at least 2 hours. Once the Pasta salad has chilled, remove it from the refrigerator and sprinkle it with the remaining parmesan cheese before serving.

Notes

After you have taken the Spaghetti Pasta Salad out of the refrigerator and before you serve it. Sprinkle a little extra parmesan cheese on top.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Thanks for stopping by Southern Food Junkie. It is our hope that you enjoy this recipe sharing it with friends, family, and coworkers. Make sure to take time to give thanks to the creator, God, by which all blessings flow.
John 6:35
-Ronnie | Let's Get Food Junked

How To Make a Quick Chicken Brine Recipe (Simple and Easy)

May 30, 2022 by Ronnie Williams Leave a Comment

Brining your poultry, whether it be chicken, turkey, or other types of lean meat has long been one of the secrets of top chefs and restaurants alike. Brining your lean meats is an excellent way to keep your poultry from drying out during the cooking process. A quick chicken brine also adds flavor, and moisture, and helps to tenderize your lean meats that are being baked, grilled, or even deep-fried.

What Is A Quick Chicken Brine?

At the very minimum, a brine is simply soaking your chicken or other poultry in a saltwater solution for up to 12 hours and some cases even longer. You can add fresh herbs such as rosemary, and bay leaves, and spices like black pepper or any other of your favorite seasonings.

You can even add a little sugar to the mixture. This is a great way to help the chicken have crispy skin. The cool part about this is when you do a wet brine solution with fresh herbs and spices, the chicken pieces or poultry you are brining absorb those flavors as well.

Why Should I Brine My Meat?

For best results, brining is a good practice to get into no matter what style of cooking you are doing. It creates a juicy, moist, and flavorful meat.

If you are baking, roasting, grilling, smoking, and even deep-frying, your poultry can benefit from a simple chicken brine. Brining also helps the muscle fibers to break down. As the chicken soaks, it helps create a more juicy tender chicken or piece of meat.

Take for instance this Roasted Whole Chicken Breasts recipe, I brined this chicken before roasting or baking it to create a juicy flavorful chicken that the whole family will love. It does not stop there though, this works for most types of meat, especially lean cuts.

There are two basic methods that you can use when brining poultry or any other lean meat:

Dry Brining: A dry brine is where you cover the meat in salt and herbs. Similar to how salt-cured ham is made.

Wet Brining: This is where you mix water and salt along with sugar, fresh herbs, and spices then soak the meat in this brine solution. This is the method we are going to be using in this quick chicken brine recipe.

In this recipe, we are covering wet brine and just sharing the very basic brine for chicken or salt brine. From there you can add fresh herbs spices, and even vegetables if wish.

What You Need to Make This Recipe

You'll find a detailed ingredient list and step-by-step instructions in the recipe card at the bottom of the post, but let's go over the basics:

Ingredients for a Quick Chicken Brine:

Salt- I recommend Kosher or Sea Salt. I would recommend staying away from Ionized salt as it may impart some other flavors you wouldn’t want. If you are concerned about your salt intake, you can always use less salt.
Water-If you have access to filtered, well, distilled, or spring water, that is the best to use. If you have chlorinated tap water, fill up your stock pot the night before and let it set out. This will allow the chlorine to evaporate out of the water since it is a gas and is lighter than the water.

If you don’t have time to do this or access the other mentioned ones, it isn’t a huge deal, but to get the best flavor possible, this is the best practice. Also, I suggest only filling your container up halfway this way once you add your meat in it doesn't overfill the container.

Equipment You'll Need

Large Container or Brining Bag: A food-safe, non-reactive container like a plastic or glass bowl, stockpot, or large brining bag. Ensure it's large enough to hold the bird and fully submerge it in the brine.
Cooler or Refrigerator Space: If using a container, it needs to be stored in the fridge to keep the poultry at a safe temperature (below 40°F). A dedicated cooler filled with ice packs can also work.
Measuring Cups and Spoons: To measure the salt, sugar, and any additional spices or flavorings for the brine.
Large Spoon or Tongs: For stirring the brine and handling the poultry.
Thermometer: A kitchen thermometer to monitor the temperature of the brine and ensure the poultry is kept cold during the brining process.
Heavy Plate or Weight: To keep the poultry fully submerged in the brine.
Clean Towels or Paper Towels: To pat the poultry dry after removing it from the brine before cooking.

For the brands I use and recommend, check out this list of essential kitchen tools.

Note: If you don't have a large pot, I found these brine bags that you can get from Amazon. What is neat about them is you can find a food-grade 2-gallon bucket and use the liner inside of it. A good place to get buckets for free or cheap is to check at your local grocery store or Sam's Club in the bakery section. Just ask them if they have any icing buckets. After a little cleaning, you have a nice food-grade bucket for brining or other food storage needs!

How to Make A Quick Chicken Brine:

Step-by-step Instructions

Step 1: Wash all of the chicken pieces or meat that you are going to brine.

Step 2: Fill up your pot about halfway with cold water, measuring the water as you put it in so you will know how much you have put in the pot. That way you will know how much salt to add.

Step 3: Add 1 cup of salt per gallon of water.

Step 4: Stir the salt in the water until it has dissolved. If you want a quick way to do this, you can add a few cups of water to a small pot. Heat it on medium heat until the salt has dissolved, then add it to the rest of the water in the larger container.

Step 5: Place the chicken pieces or other meat into the pot or container.

Step 6: Soak for up to 12 hours for best results.
Step 7: After the soak time, remove the brined chicken pieces or other meat from the container and pat dry with paper towels or allow to drip dry on a cooling rack over a sheet pan.

Note: Some methods will refer to soaking the chicken at room temperature. This may be ok but I tend to err on the side of caution. I always soak mine in the refrigerator and that is what I recommend.

Enhancing the Flavor of a Brined Chicken: Cooking and Serving Ideas

Once your chicken has brined, it is time to season it and cook it the way you wish. I like to season mine with this Homemade Chicken Seasoning recipe, then cook how I wish.

Another good way to cook the brined chicken after you have seasoned it is to put it in the Orion Cooker. A whole chicken only takes about 1 hour to cook and you will have the juiciest chicken you have ever tasted. Anytime you brine chicken for smoking it elevates the taste, flavor, and moisture retention of the bird.

Smoked, fried, or baked chicken goes great with the briny taste of homemade dill pickles!

FAQ's

Can I Use Table Salt?

Yes, you can use Table Salt. In my opinion, I would opt for Kosher salt or sea salt. Table salt has iodine in it and can affect the flavor of the dish.

How Long Does It Take for a Wet Brine?

At a minimum, you can soak the chicken in the quick chicken brine for up to 4 hours. If you are doing a whole chicken, I recommend 12 to 24 hours. A whole turkey can brine for 12 to 48 hours. A good rule of thumb is the larger the amount of meat, the longer you want to brine it.

Should I rinse off the meat after brining?

No, don't rinse off the meat. Instead, you can pat it dry with a paper towel, allow it to drip dry on a cooling rack, or place it in the refrigerator for a few minutes to allow it to dry. The main thing to remember is we want the surface of the chicken to be dry before cooking.

Can I reduce the amount of salt in the quick chicken brine recipe?

Yes, you can reduce the amount of salt.

Can I add fresh herbs and spices to the brine solution?

Yes, this is a great way to flavor the meat.

How many cups of water will I need?

This recipe calls for 1 cup of salt to 1 gallon of water. There are 16 cups in 1 gallon of water. Simply stated, you will need 16 cups for every cup of salt. If you are using a large container, you will likely need more than 1 gallon of water. My suggestion is to fill your container up half full, then add in your meat. This way it will not overfill.

Is This A Great Chicken Brine For Grilling?

Yes, this brine for chicken is perfect for any method of cooking chicken.

Want to see an awesome recipe where I use this quick chicken brine recipe? Try this Roasted Whole Chicken Breasts Recipe (Juicy Cajun Style).

Can I Use this Recipe for any cut of chicken?

Yes. You can use this brine recipe on chicken thighs, Chicken wings, Chicken tenders, whole chicken, chicken breast, or any other chicken parts. This brine also works well on other types of meat such as pork chops, beef roast, pork loin, or any other lean type of meat.

Also, try these delicious recipes as well:

Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

How To Make A Quick Chicken Brine Recipe (Simple and Easy)

Prep Time: 10 minutes

Total Time: 10 minutes

Brining your poultry, whether it be chicken, turkey, or other types of poultry has long been one of the top secrets of top chefs and restaurants. Brining your lean meats is an excellent way to keep your poultry from drying out during the cooking process

Ingredients

1 cup Salt, Kosher salt or Sea Salt is the best to use for this application
1 gallon water

Instructions

This quick chicken brine recipe calls for 1 cup of salt per gallon of water. You will most likly need more than 1 gallon of water. You want to cover your chicken pieces completely. If you use 4 gallons of water, you will use 4 cups of salt and so on.
Step 1: Wash all of the chicken pieces or meat that you are going to brine.
Step 2: Fill up your pot about halfway with cold water, measuring the water as you put it in so you will know how much you have put in the pot.
Step 3: Add 1 cup of salt per gallon of water.
Step 4: Step 4: Stir the salt in the water until it has dissolved. If you want a quick way to do this, you can add a few cups of water to a small pot. Heat it on medium heat until the salt has dissolved, then add it to the rest of the water in the larger container.
Step 5: Place the chicken pieces or other meat into the pot or container.
Step 6: Soak for up to 12 hours.
Step 7: After the soak time, remove the chicken pieces or other meat from the container and pat dry with paper towels or allow to drip dry on a cooling rack over a sheet pan.

Notes

Note: Some methods will refer to soaking the chicken at room temperature. This may be ok but I tend to err on the side of caution. I always soak mine in the refrigerator and that is what I recommend.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

The Best Chicken Seasoning Recipe: Cajun Seasoning

May 23, 2022 by Ronnie Williams Leave a Comment

Learning how to season chicken doesn’t have to be a struggle. Many times you stress out about what to put on your chicken or other protein to make it flavorful. The first step in seasoning your chicken, protein, or vegetables is starting with the perfect seasoning blend. In my opinion, Cajun Seasoning is the best all-purpose seasoning, it adds so much flavor and depth to the dish.

This Cajun seasoning mix is the perfect combination of fresh herbs and spices that makes an awesome all-purpose seasoning dry rub blend. I bet if you looked, you already have most of the ingredients in your pantry now.

The Versatility of Cajun Seasonings: Beyond Chicken

Cajun seasoning not only works great on any cut of chicken like boneless chicken breasts but also on lots of other types of meat and vegetables as well. It also works well on catfish, turkey, hamburgers, steaks, french fries, roasted, steamed, or baked veggies, and the list goes on.

It makes a great seasoning blend on a whole chicken or whole turkey that will be smoked or deep-fried as well. It is a key ingredient in many Cajun dishes such as Gumbo and Jambalaya. The savory and spicy blend pairs well with so many types of foods to give them that extra flavor boost.

Why You'll Love This Chicken Seasoning Recipe

Anytime I can make homemade seasoning mix, I try to. Even if you buy the dried herbs separately, and then mix them, it is better than buying a store-bought mix. Store-bought mixes tend to have anti-caking agents and other not-so-good stuff like monosodium glutamate mixed in their blends.

The best part about homemade spice blends is when you buy dried herbs and mix them yourself, it is not only cheaper, but it is better for you as well. If this is your first time making a seasoning mix, don’t fret, it is easy to do.

What You Will Need to Make This Recipe

Paprika

This spice is made from dried, then ground red peppers. The peppers used in paprika are often milder and sweeter than those of Ground Cayenne but are essentially the same peppers. The texture is also often finer than ground Caynee as well. Paprika is found in a few different forms: Hot Paprika, Sweet Paprika, Smoked Paprika, and Hungarian Paprika.

Garlic Powder

Garlic powder comes from the dried cloves of the Garlic plant. Garlic is a powerful spice that adds to the savory notes of this spice blend. Garlic is also known to have many beneficial health benefits.

This is a great spice that can be grown at home in containers. To make garlic powder, the vegetable must be sliced, dried (dehydrated), and ground up to a fine powder. In our recipe though, we are going to be using store-bought Garlic powder.

Dried Oregano

Oregano is a herb that is very easy to grow. If you have an AeroGarden, you can pretty much keep many of these herbs growing year-round right on your kitchen counter. Oregano is a savory spice that is known in many Italian dishes. It is the key herb that is in Italian seasoning and It is the main ingredient in spaghetti sauce.

Dried Thyme

Dried thyme is a robust savory spice that has an almost minty flavor. It will give this spice blend a slightly sweet and pepper profile. Thyme is a common spice used in many meat marinades. Thyme also has many health benefits.

Onion Powder

Onion powder is made similarly to garlic powder. It is sliced or cut up into smaller pieces, dried (dehydrated), then ground into a powder. It is a common ingredient in many spice blends as is garlic powder.

Kosher or Sea Salt

Salt is the star of just about every dish you make. Without salt, the dish is flat. We recommend using Kosher salt or Sea Salt. Regular table salt, also known as iodized salt, can be too salty and sometimes can affect the taste.

Salt is one of those things that is very subjective with people. Some like more or a little less. We will give you guidelines and you can adjust as you see fit. It is really about personal preference for salt.

Cayenne Pepper

Cayenne pepper is where this dish gets its heat from. Cayenne, which is similar to Paprika, uses the cayenne pepper, which is dried, and then ground. The amount in this recipe should make a medium-heat spice blend.

If you want medium-high heat, add in a little more. If you want a mild heat, add a little less. This can be adjusted to suit your and your family's taste.

Black Pepper

Like salt, Black pepper is one of the most common seasonings you will find in most dishes. Pepper carries some heat to it so if you don’t like a real spicy blend, you can back off of the cayenne and black pepper to suit your needs.

Using fresh black pepper is best. If you have a grinder and peppercorns, this adds so much more flavor than just using already-ground pepper. This seasoning is almost always bought from the grocery store.

Note: If you want to add a little sweetness to this blend, a nice alternative is to add in a small amount of brown sugar. This pairs well with a pork rub.

Equipment Needed

Small Bowl

You will need a small bowl to mix the ingredients in.

Airtight Container

If you plan on not using all of this mix, you will need an airtight container to store it in. A Mason Jar works great for storing spices and seasoning blends. You can keep this seasoning blend stored at room temperature for up to 3 years.

How To Make It

Here are the simple steps and ingredients that you will need to make this chicken seasoning:

Step 1: Measure out all of the ingredients into your small bowl.

Step 2: Mix the ingredients until they are all incorporated. The spice mixture should have a red tint to it once they are thoroughly mixed.

Step 3: Now the seasoning is ready to be used. Use what you will need then place the remaining seasoning in an airtight container. Store at room temperature for up to 3 years. I like to use mason jars for this purpose.

How to Season Chicken or Other Foods with this Marinade

Use this seasoning liberally. One method I like to use when seasoning my chicken pieces is to coat the chicken with a little olive oil or butter first. This allows the seasoning to stick to the poultry or food you are marinating.

Next, Sprinkle your chicken or other food with this seasoning. Rub it in to make sure it gets evenly coated. Make sure to use one hand for the seasoning and the other to rub the seasoning in. This keeps the seasoning from getting cross-contaminated.

Recipe Notes and Variations

This seasoning could be made into a liquid marinade as well. One reason you might want to do this is to inject the marinade into the meat and under the skin. This is usually done on a whole turkey or whole chicken but could also be done on whole bone-in chicken breast.

To do this, simply start by melting down the butter. Next, add your cajun seasoning to the melted butter. You could also mix it with a little olive oil as well. Suck up the liquid seasoning marinade in your syringe. Make sure you have a syringe that is made for this purpose, then inject your meat.

Conclusion

In conclusion, seasoning chicken and enhancing the flavor of your dishes doesn't have to be a daunting task. With the versatile and vibrant Cajun seasoning blend, you have a key to unlocking a world of culinary possibilities.

From chicken to vegetables, from grilling to roasting, this homemade spice mix offers a healthier and more flavorful alternative to store-bought options. Embrace the art of crafting your seasoning blends, and let your taste buds dance with the savory and spicy notes that Cajun seasoning brings. So, embark on this flavorful journey, experiment with your creations, and savor the delightful results in every bite.

FAQ’s

How Much Chicken Seasoning Should I Use?

The amount you use is simply up to you. I prefer to use it very liberally and coat the meat or food that I am putting it on.

What's The Difference Between Cajun and Blackened Seasoning?

They are both very similar. They use essentially the same spices, with Cajun being on the hotter or spicier side. This is adjusted by adding more or less Cayenne pepper.

There is also a difference in the technique used to marinade the protein. Where you might sprinkle cajun seasoning since it is hotter, Blackened seasoning is usually coated on the protein. This is what gives the protein its dark color which makes it appear to be burnt, but it is not.

How Long Can I Store This Seasoning For?

You can store this seasoning for up to 3 years in an airtight container. The seasoning isn’t going to hurt you if you use it and you have had it longer than that. It simply loses its flavor the older it gets.

Should I Dry the Chicken or Food Before Putting the Seasoning On It?

Yes, make sure to get the chicken dry first. Dry the surface of the chicken with paper towels, then put olive oil, butter, or any neutral oil on the chicken.

How Can I Use this Cajun Seasoning Blend On French Fries?

Once you have cooked your french fries, place them in a bowl. Sprinkle in the seasoning blend and toss the fries in the bowl a few times. The oil from the frying process will allow the seasoning blend to stick to the fries.

How Long Should I Marinate My Chicken?

Once you coat your chicken, place it in the refrigerator for at least an hour up to 6 hours for best results. This allows the blend to time to absorb into the meat or food. If you are pressed for time, you can use it right away but this will not give you the best results.

What Is Cajun Seasoning Made From?

This seasoning is made from Paprika, Cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper.

What Can I Use Cajun Seasoning on?

There are many different ways you can use this seasoning blend. Cajun seasoning is a very versatile but simple seasoning that goes great with most proteins such as Chicken, Steak, Hamburgers, Shrimp, Pork, and Fish. It also goes great on vegetables as well.

Some of my favorite vegetables are french fries, potatoes that are roasted in the oven, or fresh steamed veggies such as broccoli and cauliflower. Try it on corn on the cob that has been coated in butter then Cajun seasoning. Cajun seasoning is also the key ingredient in many Cajun foods such as gumbos and Jambalayas. The possibilities are endless.

Is Cajun Seasoning The Same As Taco Seasoning?

No. Taco Seasoning is quite a bit different from Cajun Seasoning. Taco Seasoning has a few other ingredients like ground cumin and Chili Powder.

Can I Use This Cajun Seasoning as a Pork Rub?

Yes, you can use it as a Pork Rub. You can also add a little brown sugar to the mix. Sweet and spicy is an awesome seasoning rub for Pork.

Thanks for stopping by Southern Food Junkie. It is our hope that you enjoy this recipe sharing it with friends, family, and coworkers. Make sure to take time to give thanks to the creator, God, by which all blessings flow.
John 6:35
- Ronnie | Let's Get Food Junked!

Also, check out one of these recipes:

Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

The Best Chicken Seasoning (How To Make Cajun Seasoning)

Prep Time: 10 minutes

Total Time: 10 minutes

Cajun seasoning mix is the perfect combination of fresh herbs and spices that makes a awesome all purpose seasoning dry rub blend. I bet if you looked, you already have most of the ingredients in your pantry now.

Ingredients

2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons dried Oregano
1 tablespoon dried Thyme
1 tablespoon onion powder
1 tablespoon kosher or sea salt
1 teaspoon ground cayenne pepper
1 teaspoon black pepper

Instructions

Measure out all of the ingredients into your small bowl.
Mix the ingredients together until they are all incorporated. The spice mixture should have a red tint to it once they are thoroughly mixed together.
Now the seasoning is ready to be used. Use what you will need then place the remaining seasoning in an airtight container. Store at room temperature for up to 3 years. I like to use mason jars for this purpose.

Notes

If you want a little sweetness, you could add 1 teaspoon of brown sugar. This would make a great pork rub.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Quick and Easy Chicken and Vegetable Stir Fry

April 14, 2022 by Ronnie Williams Leave a Comment

If you're looking for a quick and easy dinner that's packed with flavor and healthy vegetables, look no further than this chicken and vegetable stir fry. This recipe is perfect for busy weeknights when you don't have a lot of time to spend in the kitchen.

The stir fry is made with tender chicken breast and a colorful mix of veggies, all tossed in a savory and slightly sweet sauce that's sure to please your taste buds. Plus, it's a great way to use up any leftover veggies in your fridge. So grab your wok and let's get stir-frying!

Why I Love Chicken and Vegetable Stir Fry

Growing up in the South, I didn't eat many cuisines outside of what my mom made or your run-of-the-meal meat and potatoes type of meal at the local restaurants.

At some point, I was introduced to Japanese food and I simply loved it. Later on, after I got married, my wife's family who is partly Asian, opened my taste up to a whole new world of food for me.

Looking For a Quick and Easy Meal? I Got You Covered.

We all want a meal that is delicious and quick to make. Everyone needs a bank of recipes or that go-to recipe when they are pressed for time. Just because it is a quick meal doesn't mean it isn't good. That is where this quick and easy chicken vegetable stir fry idea came to light.

What you'll need to make it.

You can make Quick and Easy Chicken and Vegetable Stir fry with ingredients you already have on hand! It is so quick and easy.

Chicken and Vegetable stir fry is a very versatile meal. You can mix and match different vegetables that you like. In this recipe, I looked in the refrigerator and I saw a bag of broccoli, cauliflower, and some chopped red onions.

I looked in the chiller bin and saw some carrots. I went to the pantry and saw a can of canned white meat chicken. I thought about having some rice to mix in as well. I had one bag of Success rice left, you know the kind that you boil in the bag. This was enough to make the meal complete.

How To Make It

Here are the simple steps and ingredients that you will need to make this chicken and vegetable stir fry.

Ingredients

1 tablespoon of Olive oil
2 cups of Broccoli
1 cup of Cauliflower
1 cup of cut-up Asparagus tops
¼ cup of Soy Sauce
1 bag of Success white rice
1 can of canned White Meat Chicken
1 cup of Baby Carrots
½ cup of Chopped Red Onions

Instructions

Wash then dry the veggies
Heat a wok or frying pan over medium-high heat and add the Olive oil
Add in all of the veggies. Cook for about 5 minutes, turning often
While veggies are cooking, grab a stockpot and fill it up with about 1 quart of water. Bring to a boil and add your bag of rice. I like to add a little salt to it while it is cooking. This will need to cook for about 8 to 10 minutes.
Add half of the Soy Sauce to your veggies that are cooking.
Drain the canned chicken then add that in with the veggies.
Once the rice is done, drain it then add it to the veggies.
Once you have it all mixed together, you can add the remaining Soy Sauce to the dish.

FAQ's

Can you Use any Vegetables you want?

Yes, you could use any vegetable you desire. Here is a list of what I would use.

Broccoli
Carrots
Sugar Snap Peas
Baby Corn
Cauliflower
Mushrooms
Asparagus
Edamame
Onions
Garlic

Do I have to add salt?

No, you can omit that if you wish. You can also use a low sodium Soy Sauce if you wish.

I don't like Soy Sauce, can I use something else?

Another great sauce to use is Teriyaki Sauce. This is sweeter and not as salty.

What if I don't have Success Rice (Boil in the bag rice)?

If you don't have Success rice, you can use regular Long Grain Rice, Brown Rice, or whichever rice you have on hand. Just note that it may take slightly longer to prepare this dish.

Can I Substitute the Chicken?

You can substitute many different types of protein in this dish.

Here is a list of optional protein choices:

Beef
Pork
Vegetarian

4 people

Quick and Easy Chicken Vegetable Stir Fry

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This quick and Easy Stir Fry can be made in less than 30 mins tops!

Ingredients

1 tablespoon olive oil
2 cups broccoli, I bought pre-packaged, bagged broccoli
1 cup Calliflower, Pre-pacakged, bagged cauliflower
1 cup Asparagas tops
¼ cup Soy Sauce
1 bag Success White Rice
1 can Canned White Meat Chicken
1 Cup Baby Carrots
½ cup Chopped Red Oinons

Instructions

Wash veggies, then dry them as good as you can.
Heat up pan, in my case, I used my wok. I like to use medium high heat
Add in Olive oil
Add in all of the veggies. Cook for about 5 mins, turning often.
While veggies are cooking, grab a pot and put in 1 quart of water. Bring to a boil, then add in your Success Rice. This takes about 8 to 10 mins to cook. I like to add a little salt in the water to flavor the rice while it is cooking. I do not add much since the soy sauce has a good amount of sodium.
Next add in half of the soy sauce and let that cook for a min or to.
Add canned chicken to the veggie mixture.
After rice has finished cooking, remove from the water using a fork. Drain the pouch the pour contents of rice into the veggie and chicken mixture. I then add the remaining soy sauce.
Once I have mixed it up a few times, It is now ready to serve.

Notes

You can use your favorite vegetable to create your very own Stir Fry. I just used what I had in my refrigerator.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

I hope you really enjoy making this quick and easy stir fry. Please leave me feedback and let me know if you think this is the easiest chicken and vegetable stir fry you have made!

Try out another great recipe!

Bacon Herb-Roasted Summer Squash

June 23, 2021 by Ronnie Williams Leave a Comment

Every once in a while I have an idea that is just pure genius. Well, this is one of those times. A few weeks back I started thinking about how good it would be to drizzle hot bacon grease over a mixture of summer squash.

Well after thinking on it a while and mulling over different herbs to pair it with, this is what I came up with, Bacon Herb-Roasted Summer Squash!

I cooked it earlier in the week and it was so delicious. Everyone that tried it loved it so far. I am hoping that you will too. Let us know in the comments below if you tried it and liked it.

Ingredients to Make Bacon Herb-Roasted Summer Squash

Once the dead of summer gets here, the squash starts coming off the vines in masses. You can only eat so much fried or sauteed squash. This is a dish that gives you something unique and different to use that summer squash in.

The star of this dish is Summer squash. We use three types of squash, Yellow Squash, Patty Pan Squash, and Zucchini. Bell pepper and onions help round out the flavors. Next, we use Basil, thyme, and garlic to help add a punch to this Summer Squash side dish. The star of the show though is the bacon and the bacon grease the veggies are sautéed in.

Closeup picture of roasted Bacon Summer Squash for pintrest.

If you only have one type of squash, you can still make this recipe with just one variety. Don't fret if you only have Yellow Squash. You could make this dish one night, then try this Southern Fried Squash Fritters the next! This recipe is a family favorite of ours.

How To Make It Bacon Herb-Roasted Summer Squash

Here are the simple steps and ingredients you will need to make this delicious summer squash dish.

Ingredients:

1 Zucchini
1 Yellow Squash
1 Patty Pan Squash
1 Bell Pepper
1 Small Sweet Onion
½ cup of fresh chopped Basil
1 tablespoon of fresh thyme
3 cloves garlic minced or pressed
2 strips of bacon, cooked and then chopped
½ cup of bacon grease
Salt and pepper to taste

Instructions:

Bacon Herb Mixture:

Step 1. Start by putting the bacon grease in a bowl small bowl. Add in the chopped basil and thyme.

Step 2. Take your minced or pressed garlic and add that to the small bowl. Next, mix the ingredients in the small bowl and set to the side.

Main Instructions:

Step 1. Cut your squash up into small ½-inch size pieces. Chop up the bell pepper and onions. Add all the veggies into a bigger bowl.

Step 2. Take your bacon herb mixture and drizzle over the veggies in the bigger bowl. Add salt and pepper to taste. Give the veggies a few tosses to mix the ingredients well.

Step 3. Heat your oven to 425.

Step 4. Spread your veggie mixture out on a sheet pan. Once your oven has come up to temperature, put your veggies in the oven.

Step 5. Cook the dish for 20 mins. Check it about halfway through so you can stir the veggies around. This allows the dish to cook evenly.

Step 6. Once the dish has cooked, remove it from the oven and place it in a serving bowl.

Step 7. Chop up your bacon and sprinkle it over the dish. Mix it.

Note: To really elevate this recipe, try drizzling a balsamic reduction (Balsamic Glaze) over the warm summer squash mixture! The sweetness from this Balsamic glaze pairs perfectly with the richness of the bacon grease. The acid in the Balsamic reduction also helps to cut through the fat in the bacon grease.

FAQ's

What if I can't find Patty Pan Squash?

You can mix and match the vegetables in this dish. If you don't have Pattypan Squash, just Use Zucchini and Yellow Squash. Or if you only have Yellow squash, you can just use that.

Do I have to use Bacon Grease and/or what if I don't have Bacon Grease?

If you do not have bacon grease on hand, you are missing out! The bacon grease in my opinion makes this dish. But if you do not have bacon grease or prefer not to use it, my suggestion would be to use Olive oil as a substitute.

Where Do You Get Bacon Grease From?

If you ask most southern cooks, they keep bacon grease on hand. What most do, is use some sort of strainer to hold the grease. There are several ways you can do this. You can strain the grease while it is hot, then pour it into a mason jar and place it in the refrigerator. I leave mine out on the counter. There are many debates about this but I use the smell test. If it smells bad, I toss it out. If it smells like bacon grease, I keep it. I also keep mine in a grease strainer.

What is a Grease Strainer?

A Grease Strainer is a great device for storing and straining your bacon grease or any grease that you may have for that matter. I would say though if you are using this for bacon grease and want to re-use it for cooking, I would only put bacon grease in it and no other grease.

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Thanks for stopping by to check us out. We hope you liked this recipe. Leave us some feedback to let us know what you think.
-Ronnie | Let's Get Food Junked

8 people

Bacon Herb-Roasted Summer Squash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

The smokey and salty flavors of the bacon grease pair well with the bright and warm flavors of the Basil and Thyme. This makes an excellent side dish that your family is sure to enjoy. Make sure to add in a splash of Balsamic Vinegar at the end for that extra zip!

Ingredients

1 Zucchini, You can use any combination of squash you like. Feel free to add in other veggies as well
1 Yellow Squash
1 Patty Pan Squash
1 Bell Pepper/Green Pepper
1 small sweet onion
½ cup fresh chopped basil
1 tablespoon fresh thyme
3 cloves garlic minced or pressed
2 strips bacon cooked then chopped
½ cup bacon grease
Salt and Pepper to taste

Instructions

Bacon Herb Mixture

Start by putting the bacon grease in a bowl small bowl. Add in the chopped basil and thyme.
Take your minced or pressed garlic and add that to the small bowl. Next, mix the ingredients together in the small bowl and set to the side.

Main Instructions

Cut your squash up into small ½-inch size pieces. Chop up the bell pepper and onions. Add all the veggies into a bigger bowl.
Take your bacon herb mixture and drizzle over the veggies in the bigger bowl. Add salt and pepper to taste. Give the veggies a few tosses to mix the ingredients together well.
Heat your oven to 425 degrees farenheit
Spread your veggie mixture out on a sheet pan. Once your oven has come up to temperature, put your veggies in the oven.
Cook the dish for 20 mins. Check it about halfway through so you can stir the veggies around. This allows the dish to cook evenly.
Once the dish has cooked, remove it from the oven and place it in a serving bowl.
Chop up your bacon and sprinkle it over the dish. Mix it together.

Notes

Note: If you want to really elevate this recipe, try drizzling a balsamic reduction (Balsamic Glaze) over the warm summer squash mixture! The sweetness from this Balsamic glaze pairs perfectly with the richness of the bacon grease. The acid in the Balsamic reduction also helps to cut through the fat in the bacon grease.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Try out another great recipe!

Deviled Eggs

November 25, 2020 by Ronnie Williams 4 Comments

Deviled Eggs are a true southern classic side dish. I can't think of a time that it was not served at a Thanksgiving meal, Christmas Dinner, or dinner on Easter Sunday. You can also find these at church social gatherings etc. They are delicious and Deviled Eggs are so easy to make. Follow along as my wife and I share how easy it is to make Deviled Eggs.

To see how easy they are to make, watch the video below.

12 people

Deviled Eggs

Prep Time: 30 minutes

Total Time: 30 minutes

Deviled eggs combine boiled eggs and the center mixed with mayo and mustard that makes a filling that goes back in the center of the egg. They are a true Southern Classic that you should try!

Ingredients

6 boiled eggs
1 tablespoon Mayonnaise, We prefer Dukes but use what ever brand you prefer.
½ tablespoon Prepared Yellow Mustard
Salt an Pepper to taste
Garnish with Paprika

Instructions

Start by peeling 6 boiled eggs.
Cut them in half longways and remove the center. Place Centers in a bowl. If you have a Deviled egg tray, place your eggs in them. If not, place them on a flat tray or dish.
Add centers to a bowl and mash them up. A fork works great for this.
Add mayo and mustard to the bowl and mix well.
Add in salt and pepper to taste.
Add filling to each egg.

Notes

A few notes: You can add a little paprika on top for some color and presentation.
Also, you can place them in the refrigerator before serving as they are best served cold.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Old Fashioned Buttermilk Cornbread (Cooked in the Iron Skillet)

November 20, 2020 by Ronnie Williams 2 Comments

There is nothing that screams Southern like a cake of cast iron skillet cornbread. When you cut that first triangle slice, slater it with melted butter, and it hits your lips, you feel like you are in Heaven.

Southern Style Buttermilk Cornbread cooked in a Cast-iron skillet. — Cornbread fresh out of the oven

I sometimes like to drizzle a little honey on top of it. The sweetness from the honey, the saltiness from the butter, and that crunchy exterior combine to make one of my all-time favorite side dishes.

One thing about cooking cornbread, it can be easy to do if you just have the right tools and technique to do it with. To make Old Fashioned Buttermilk Cornbread right, you need a cast iron skillet that has been seasoned well. My mom keeps a dedicated cast iron pan just for this purpose, and dares anyone to use it for anything else!

How Often Do You Season a Cast Iron Skillet?

Southern-style cornbread is unique because of how it is cooked in a skillet. The skillet is preheated in the oven, or over the fire. Butter, Bacon grease, or other fat (oil) is added to the pan. Once you put the batter in the hot skillet, it causes the exterior to crisp up. This is what gives classic southern cornbread its crispy crust!

Old Fashioned buttermilk Cornbread is a great side dish/bread to have with many types of meals. Most people will have it with fried, smoked, or baked chicken. They will have it with beans, greens, soups, stews, or just with a good Southern meal as their bread. We also use it to make dressing at Thanksgiving time.

How to keep cornbread moist

Many times people struggle with keeping the cornbread moist. The main tip that I can share with you about keeping cornbread moist is not to overcook it. It is better to undercook it than to overcook it. I have curated a whole list of tips and tricks to use when cooking cornbread if you are looking for more ideas.

One reason for not having moist cornbread is when you are making Southern Cornbread Dressing. Typically when making this awesome Thanksgiving traditional dish you want dry, stale cornbread that has a crunch to it.

Letting the cornbread get stale is one way to get the texture right in the cornbread dressing but also using Southern-style cornbread. Southen-style cornbread is cooked in a cast iron skillet which gives the cornbread its thick crunchy texture that is synonymous with southern cornbread.

The rough texture of a lodge cast iron skillet.

Recipe Ingredients- What you will need to make Old Fashioned Buttermilk Cornbread.

Self-Rising Cornmeal

Two main types of cornmeal are used to make old-fashioned buttermilk cornbread, white cornmeal, and yellow cornmeal. It truly doesn't matter which you use as it is purely preference in my opinion.

I believe most classic southern cornbreads were made with white cornmeal, mainly because that was what was grown in the fields in the old days. I typically use self-rising flour but you can use regular cornmeal, note that you will have to add baking powder and salt to the mix.

Self-rising Flour

Self-rising flour is the next ingredient that you will need. Any brand will do but I prefer Southern biscuit self-rising flour. If you live outside of the South, it may be hard to find that brand so use whatever brand you have available to you.

Butter, Bacon Grease, or oil

This will be added to the cast iron pan and then placed in the oven. If you want a smokey salty flavor, save your bacon drippings the next time you are frying bacon and use that in place of the oil or butter. If you want the savory saltiness of butter, use that instead of the bacon grease or oil.

In the old South, bacon drippings were saved in a mason jar or other metal container and used to fry just about everything. It was also used to flavor greens, make salad dressings, and season their cast iron skillets! I store mine at room temperature but most people keep their bacon grease in the refrigerator.

Eggs

If you have fresh farm-raised eggs, those are best. If not you can use what you can buy at the grocery store.

Buttermilk

Buttermilk is the star of this side dish in my opinion. You can't have old-fashioned buttermilk cornbread without buttermilk, right? Well, it truly is not a deal-breaker if you only have regular milk on hand but if you can opt for buttermilk, do it.

There are some ways to make buttermilk by using vinegar. Also, you could substitute sour cream if you thinned it down by using milk. Buttermilk gives a tangy flavor to the cornbread. I also feel it helps it stay moist because it is thicker.

Vegetable or Canola Oil

This will be added to the wet ingredients in the mixing bowl before the dry ingredients go in. This too helps to keep the cornbread nice and moist.

Sugar

I know this ingredient is controversial when it comes to Southern Skillet Cornbread, but hear me out. This will not make the cornbread sweet like Northern cornbread is.

This recipe is for savory cornbread but the little bit of sugar in this recipe helps the top of the cornbread brown up faster before the inside gets dry.

If you prefer no sugar, you can leave this ingredient out. It is not a deal-breaker.

Directions

Preparing the Cast Iron Skillet

Step 1: The very first thing you want to do when making this dish is to preheat your oven to 350 degrees Fahrenheit.

Step 2: Grab your cast iron pan and put in the butter, bacon grease, or oil that you prefer. Slide the Cast iron pan into the oven to preheat.

This should take about 5 to 10 minutes depending on how fast your oven preheats. You want the butter or oil to be hot. The idea is to crisp up the batter as it drops into the cast iron pan.

Preparing the Cornbread Batter Mix

Step 1: In a medium bowl or large mixing bowl, mix together the wet ingredients first. To do this, add in your eggs and then whisk them until they are lightly beaten. Stir in the buttermilk and vegetable oil.

Step 2: Add the dry ingredients to the bowl. To do this, add in your cornmeal, flour, and sugar. Stir until all ingredients are mixed well and there are no lumps.

The batter should be of a pancake batter consistency and be easy to pour. If it is too thin, add a little cornmeal at a time. If too thick, add a little milk until it is of the right consistency.

Step 3: Grab the hot skillet out of the oven. Being very careful, pour your batter into the hot cast iron skillet.

Step 4: Bake in the oven for 20 to 25 minutes.

Step 5: When the top is golden brown, remove it from the oven. You can check the center with a toothpick to see if it is done. The toothpick should be removed without any batter on it.

What to Eat with Old Fashioned Buttermilk Cornbread?

Roasted Whole Chicken Breast
Soup
Brunswick Stew
Greens (Collards, Mustard, Spinach)
Fried Chicken
Smoked Chicken
Southern-Style Green Beans and Potatoes
Chili Beans

FAQ's

Does this make sweet cornbread:

No. This only has 1 tablespoon of sugar. This is a savory, classic southern-style cornbread. The little bit of sugar in this dish only helps to brown the top and cut some of the fat from the buttermilk and oil.

Which do I use, Yellow cornmeal or White Cornmeal?

The color of the cornmeal has no determination on the taste and/or outcome of this dish. This is strictly a preface.

Can Regular Milk be used in this recipe?

Yes. If you do not have access to buttermilk, then regular milk will do just fine. You can also make buttermilk by adding 1 tablespoon of white vinegar with enough regular milk to equal 1 cup. So add the tablespoon of vinegar to your measuring cup, then fill the measuring cup the rest of the way up with regular milk until you reach the 1-cup mark. Stir the mixture and let it sit for around 5 minutes.

Can I Use Sour Cream Instead of Buttermilk?

Yes. Sour cream is much thicker than buttermilk but is still similar in taste. You can use sour cream if you thin it down with some regular milk. It should be of a buttermilk consistency.

Can I use All-Purpose Flour?

Yes. If you use all-purpose flour, you will need to add in your leavening agents (baking powder and salt).

Can I use regular cornmeal instead of Self-rising cornmeal?

Yes. If you use regular Cornmeal, you will need to add in your leavening agents (baking powder and salt).

What Can I Do with the Leftover Cornbread?

Leftover cornbread? What is that? No, kidding aside, one thing that my dad did with leftover cornbread was made cornbread and milk as a snack. Usually, this was later that evening after we had supper (Dinner). You can use buttermilk as he did, or regular sweet milk (regular red top milk).

You could also use it to make cornbread stuffing or cornbread croutons. There is also the option to save it and eat it later with a little butter and some honey on it. I also like it with apple butter on top.

I hope you really enjoyed this article on how to make Old Fashioned Buttermilk Cornbread. Please leave me feedback and let me know what you think!

8 People

Old Fashioned Buttermilk Cornbread Recipe (Cooked in The Cast Iron Skillet)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

There is nothing that screams southern like a cake of cast iron skillet cornbread. When you cut that first triangle slice, slater it with melted butter, and it hits your lips, you feel like you are in Heaven. I sometimes even drizzle a little honey on top of it. The sweet from the honey, the salteness from the butter, and that crunchy exterior combine to make one of my all time favorite side dishes.

Ingredients

2 tablespoons Butter, Bacon Grease, or oil
2 Large eggs
1 cup buttermilk
1 cup Self-Rising flour
1 cup self-rising cornmeal , You can use Yellow or White. It is up to your preface.
¼ cup vegetable or canola oil
1 tablespoon sugar

Instructions

Preparing Skillet and The Oven

Start by preheating your oven to 350.
Add butter, bacon grease, or oil to an 8 to 10-inch cast-iron skillet.
Place cast-iron skillet in the oven while the oven preheats.

Cornbread Batter mix

In a medium-size mixing bowl, add in eggs and whisk. Stir in buttermilk and Vegetable oil.
Add in Cornmeal, flour, and sugar.
Mix until all ingredients are combined and there are no lumps.
The batter should be similar to a pancake batter. Thick but pourable. If it is too thin, add a little cornmeal at a time. If too thick, add in a little milk until it is to the right consistency.
Grab the hot cast iron pan from the oven. Tilt the pan back and forth to coat the bottom of the pan. Set the pan on a level surface.
Pour batter into the hot cast-iron skillet.
Bake in the oven for 20-25 minutes.
When Golden Brown, remove from oven. Flip cake of cornbread over on a plate, pan, or dish towel that is bigger than the cast iron skillet.
Slice and enjoy. Butter and honey go great on top of hot southern style cornbread!

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

If you have not yet, check out these other posts. I think you will love them just as much!

How to Make Catfish Stew

Chicken Bog | A Traditional South Carolina Dish

Low Country Boil

Marinade for Smoked Beef Jerky

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How To Make South Carolina Catfish Stew Recipe

September 29, 2020 by Ronnie Williams 10 Comments

As the months start to fade to fall, there are three things I look forward to. College Football, cooler weather, and soups and stews. Nothing warms you up like a nice pot of soup or a stew. I have many favorites that I like to make, but one of them has to be Catfish Stew.

Catfish Stew cooking in a Cast Iron Dutch Oven.

The abundant catfish that live in the southern lakes are a delicacy in the south. Most people recognize catfish as a Southern Delicacy when they are fried golden brown, but that is not the only way to have them. When we do make Crispy Southern Fried Catfish, we love to make our own Fail-Proof Seasoning.

Catfish is a moist, slightly sweet, and flaky texture. One of the main things on catfish fillets is taking out the bloodline before cooking them.

Me catfishing in a South Carolina lake. — Reeling in a Catfish from a South Carolina Lake

This darker red meat can have a strong fishy taste and removing it is the best practice. This is called the bloodline and it needs to be removed for the best flavor.

Picture showing what the bloodline is in a catfish filet. — Dark Red meat is strong and fishy tasting. This is called the Bloodline.

Once you do, you are left with pearly white fillets that are moist and delicate.

Where Did Catfish Stew Originate?

Considered by many as a South Carolina Traditional dish, Catfish stew combines tomatoes, bacon, potatoes, and Catfish filets to make a hearty and filling stew. Catfish stew was a staple along the banks of many fish camps back in the early days. Come along as I show you how to make catfish stew, South Carolina Style.

Catfish stew may go by a few different names such as South Carolina Catfish Stew, Charleston Catfish Stew, Lowcountry Catfish Stew, and Carolina Catfish Stew. So if you are looking the name up, just know it goes by different names sometimes.

In this Catfish stew recipe, the catfish breaks apart during the cooking process. You really don’t see much of it once it has cooked down to the consistency that I prefer. This is what makes a great southern catfish stew that is sure to please your taste buds!

What Does Catfish Stew Taste Like?

Catfish stew has a rich, comforting flavor that blends the mild, slightly sweet taste of catfish with a hearty tomato-based broth. The stew is often seasoned with onions, potatoes, and spices like cayenne, black pepper, and sometimes bacon for added smokiness.

The catfish itself is tender and flaky, it breaks apart when cooked and you barely see much of it once it has cooked down. It absorbs the flavors of the broth while still holding its own distinct, mild fish taste.

It's a Southern classic that's savory, a little spicy, and deeply satisfying—perfect for cooler days or when you're craving a down-home, rustic meal.

What You'll Need to Make South Carolina Catfish Stew

You'll find a detailed ingredient list and step-by-step instructions in the recipe card at the bottom of the post, but let's go over the basics:

Making South Carolina catfish stew is a delicious and comforting Southern dish. It only requires a few simple ingredients to make this awesome dish. Here is what you will need to make it:

Here are the most common species of catfish to use in this dish

Channel Catfish: These are the most common catfish that people eat. These are very tasty but stay away from larger ones. Larger fish tend to be a little stronger in taste. I like to keep catfish that are under 10 lbs for eating. Also, your larger fish is your breeder fish that helps replenish the water.

Blue Catfish: In my opinion, this is the best-eating catfish in the freshwaters. Again try to stay away from larger ones. Larger ones can be stronger and are also breeder fish.

Large Blue Catfish caught on Lake Wylie, SC

Flathead Catfish: These are very good-eating catfish as well. All of these species make great fried fish except for the Bullhead catfish.

Bullhead Catfish: In my opinion, this is not a good-eating catfish. You will also hear these called by the name of mudcat or mudfish.

Ingredients South Carolina Catfish Stew

Catfish Fillets
Potatoes: Red potatoes or Russet potatoes are best.
Onions: Dice the onions up into smaller pieces.
Bacon: Bacon is what really makes this dish. The smokey flavor of the bacon is really what sets this fish recipe apart from others. I like to use good quality thick-cut bacon to render out the fat. I cut the bacon into small pieces and I will place the bacon in a large pot with my heat on medium-high heat then cook the bacon until the fat renders out. This is how I start this catfish stew recipe.
Celery:
Garlic
Tomato Paste
Diced Tomatoes
Water

Seasonings:

Worcestershire sauce
Hot sauce: I like to use Texas Pete or Franks Red Hot for this Catfish Stew Recipe. . Furthermore, If you like it hotter, then you can use more. You can always let the individuals add more as they dip out their bowls when they are ready to eat it. Also, a little cayenne pepper can be added for additional heat.
Salt: I like to use sea salt or kosher salt. Regular table salt can give your dish an off-taste. I recommend adding in just a small amount of salt to start with. 1 teaspoon of salt should be a good starting point. Let it cook for a little while then taste it.
Black Pepper: I like to use black pepper in this dish. I do not add in too much since I add in hot sauce but Black pepper has a nice warm and woody flavor that adds depth to this dish. Start with 1 teaspoon.

How to Make Catfish Stew:

Step-by-step instructions

Render the fat from the bacon

Step 1: Start with a large heavy bottom pot or large Dutch oven.
Step 2: Cut up the bacon into small 1-inch pieces. Put in the Dutch oven and turn the heat on to medium-high heat. We want to start rendering out the fat of the bacon.

Saute' the Vegtables

Step 1: Once the bacon has started rendering the fat out, we will next put in our celery, onions, and garlic. Let them cook for about 3 to 5 minutes or until the celery and onions become translucent. Make sure to stir often so as not to burn the garlic and onions.

Add water, seasonings, potatoes, diced tomatoes, and tomato paste

Step 1: Add 8 cups water. Next, add the tomato paste and hot sauce. Add seasonings at this point. Bring the mixture to a boil and stir to incorporate the tomato paste.
Step 2: Add in the potatoes and diced tomatoes once the tomato paste has been incorporated, turn the heat down to medium heat.

Add in Catfish Fillets

Step 1: Add in the catfish fillets. As the catfish fillets are cooking, I like to use my wooden spoon to break the fillets up.
Step 2: I like to let the potatoes cook down really well. I will usually let this go on a simmer for roughly an hour and a half to two hours. This will cause the catfish stew to thicken up slightly as the potatoes cook down and the stew reduces. The total time will vary depending on how you like your stew. I like mine to thicken up a bit. Make sure to add a little water to it if it cooks down too much.

How to Serve Catfish Stew

Once it has gotten to the right consistency, it is time to serve it. Ladle out the stew into a bowl. Serve with saltine crackers or Oyster crackers and hot sauce.

FAQ’s

Can I Use Olive Oil or Vegetable oil instead of Bacon?

Yes. You Can use olive oil or vegetable oil instead of bacon if you are looking for a healthy alternative. I will say that bacon is part of what gives this Catfish Stew recipe its unique flavor.

Can I Add in Cajun Seasoning?

Yes, you could add in cajun seasoning as well. Check out this Homemade Cajun Seasoning recipe.

What Can I add to Make The Catfish Stew spicer?

If you want to make the catfish spicer, you could add in some red pepper flakes and cayenne pepper, or just add in some more hot sauce. If I am serving a large crowd or my family, I will let them add in more of the spicer ingredients if they wish when they get their bowl.

Can I Add Other Vegetables to this Dish?

Yes. You can add many other vegetables to this dish such as red bell peppers, green bell peppers, and okra to name a few. This catfish recipe is the basic recipe that is known for deep south cooking. From here you can make your recipe.

What other spices and seasonings can I use?

Some people like to add bay leaves, thyme leaves, Oregano leaves, and even a tablespoon of chili powder. Again, you can make this your recipe but I am giving you the starting point.

Side Dishes To Serve Catfish Stew With?

White Rice- Catfish Stew could be served over the top of the rice in a bowl for a real true South Carolina dish!
Marinated Cucumbers Onions & Vinegar (Cucumber Salad)
Corn Bread
Fried Green Tomatoes
Collard Greens
Saltine Crackers

I hope you really enjoyed this article on how to make catfish stew! Please leave me feedback and let me know what you think! Remember, Let's Get Food Junked!
-Ronnie | Let;s Get Food Junked

10 People

How To Make Catfish Stew (South Carolina Recipe)

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Catfish stew is a hearty and filling stew that combines Catfish fillets, potatoes, tomatoes, and bacon. It originated in South Carolina and is loved by many in this local region. This recipe will show you how to make catfish stew.

Ingredients

2 lbs Catfish Fillets
1 lb Thick Cut Bacon
2 medium Onions, Diced
2-3 cloves Minced Garlic
2-3 Stalks Celery
8 Potatoes, Diced into ½ inch cubes. Red or Russet potatoes
2 cans Diced tomatoes
2 Quarts Water
1 Can Tomato paste
2 Tablespoons worcestershire Sauce
2 Tablespoons Hot Sauce, Texas Pete or Franks Red Hot is what I prefer
1 teaspoon salt
1 teaspoon black pepper

Instructions

Start with a large heavy bottom pot or large Dutch oven.
Cut up the bacon into small 1-inch pieces. Put in the Dutch oven and turn the heat on to medium-high heat. We want to start rendering out the fat of the bacon.
Once the bacon has started rendering the fat out, we will next put in our celery, onions, and garlic. Let them cook for about 3 to 5 minutes or until the celery and onions become translucent. Make sure to stir often so as not to burn the garlic and onions.
Add in the water. Next, add the tomato paste and hot sauce. Add in the seasonings at this point too. Bring the mixture to a boil and stir to incorporate the tomato paste.
Add in the potatoes and diced tomatoes once the tomato paste has been incorporated, and turn the heat down to medium heat.
Add in the catfish fillets. As the catfish fillets are cooking, I like to use my wooden spoon to break the fillets up.
I like to let the potatoes cook down really well. I will usually let this go on a simmer for roughly an hour or two. This will cause the catfish stew to thicken up slightly as the potatoes cook down and the stew reduces. Make sure to add a little water to it if it cooks down too much.
Once it has gotten to the right consistency, it is time to serve it. Ladle out the stew into a bowl. Serve with saltine crackers and hot sauce.

Notes

I like to cook my stew until the potatoes start to fall apart. Normally 2-3 hours simmer on low heat. If you do not like your potatoes like this you can cook it for about an hour and it will still be great. The potatoes help to thicken it up a bit once they start to fall apart.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Also, check out one of these recipes:

Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

Maple Pancake Cupcakes

July 20, 2020 by Ronnie Williams Leave a Comment

My daughter had this idea a few weeks ago to make pancake batter and put it in a cupcake wrapper. I honestly thought it was genius so I said how about we add a Maple Cream Cheese icing on top? This is how we ended up with Maple Pancake Cupcakes.

That is how the Maple Pancake Cupcakes was born. Morgan wanted to make it all on her own so I let her make the video for my channel and a new Southern Food Junkie was born.

Moreover, I thought this was going to taste good but I was really taken aback by just how good these Maple Pancake Cupcakes really are. To taste one for the camera, we didn't want to wait till it cooled off completely so we put the icing on it still warm and I am telling you it was a match made in Heaven!

The icing was so creamy and buttery tasting with sweet back notes of the Maple Syrup kicking in. You got to try these Maple Pancake Cupcakes!

If you love this dessert, you are going to love this Easy Pineapple Cherry Dump Cake Recipe!

9 Cupcakes

Maple Pancake Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

Pancake Batter

1 ½ cups self rising flour
3 tablespoons melted butter
1 ¼ cup Milk

Maple Cream Cheese Icing

1 8oz package of softened cream cheese
4 oz pure maple syrup
1 cup confectioners Sugar
4 tablespoons melted butter

Instructions

Pancake Batter

Pre-heat oven to 350 degrees F.
Start with your wet ingredients first. Add in your milk and egg and then beat them together. Wait on the butter till the end.
Next, add in your flour and sugar and combine.
Next, add in the butter and mix together.
Grab a cupcake pan and place your cupcake wrappers in them. Pour your batter in each one until it is about ½ to ¾ full.
Bake in the oven for approximately 20 mins on 350 degrees. Once you can stick a toothpick in them and it comes out clear, and they are the desired color you want, you are good to take them out. They will not brown as much as regular cupcakes.

Maple Cream Cheese Icing

In a large mixing bowl, add in confectioners sugar, cream cheese, and butter. Using a hand mixer, mix until it is smooth.
Add in the maple Syrup, mix well until incorporated.
Once the cupcakes have cooled, you can add the icing. Add a little extra Maple Syrup on top for added effect.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

While you are here, check out these other posts that I feel you will like as well:

Southern Fried Squash Fritters

July 15, 2020 by Ronnie Williams 4 Comments

These simple Southern Fried Squash Fritters are basically like pancakes or what I like to call fritters that are cooked from grated yellow squash. Everyone seems to love these every time I make them, so I decided to share my recipe with you.

Squash Fritters Made From Abundance of Squash

For people who love to garden and love fresh vegetables out of the garden, there is no better time than Summertime. Summertime is a time for growing your vegetables and one of the most beloved vegetables is the squash.

One of the problems once squash becomes available is what to do with it. You can only eat it stewed, sautéed, and fried so many times before you become tired of it. That is where this Fried Squash Fritter recipe comes into play.

This is a spin on regular ole-fried squash. You are grating the squash, adding flour, egg, salt, and pepper, then you are frying them in patties.

Sounds good right? For the full-on recipe, drop it down below. You can also print it out for your recipe binder if you want. Don't forget to watch our video of us showing you how we made it.

If I am not using summer squash to make this awesome recipe here, I also love to make this Bacon Herb-Roasted Summer Squash Recipe. The flavors of the bacon and Balsamic Vinegar meld so well together.

10 fritters

Fried Squash Fritters

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yellow Squash is a staple in many southern gardens. As summertime moves on, it is hard to find other ways to prepare it that you have not already tried or done. This is a spin on one of my favorite ways to have squash, fried. Try these Fried Squash Fritters and see if you don't love them too.

Ingredients

2 cups Yellow squash, finley grated, Make sure to wash them first and drain them well. You may also squeeze the squash to get excess moisture out.
1 medium Onion finely chopped
1 egg beaten
1 teaspoon Salt
1 teaspoon pepper
½ cup All Purpose Flour
Vegtable/canola Vegtable or Canola oil, enough to fill ½ inch of the bottom of a frying pan

Instructions

In a large bowl, combine grated yellow squash, chopped onion, beaten egg, salt, and pepper.
Mix well
Stir in flour.
In a large skillet or frying pan, add in ½ inch of vegetable or canola oil and heat on medium to medium-high heat.
Using a tablespoon or an ice cream scooper, drop batter into the hot oil.
Cook time will be about 3 minutes per side or until they are golden brown.
Drain the patties on a paper towel or a draining rack once done.
Now they are ready to eat! Serve them with a side of ranch dressing to dip them in.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Epic Experience at The Cheesecake Factory in Charlotte, NC

July 1, 2020 by Ronnie Williams 2 Comments

My wife and I have been trying to eat at The Cheesecake Factory in Charlotte, NC for years. Every time we would try, there would be a long wait.

I am not talking about an hour wait, no we are talking about a two-hour wait. I was thinking, this place must be good.

On our visit, my wife and I were on a date and ended up in an area where The Cheesecake Factory is. It was early in the afternoon, around 4:00 PM, so we decided to give The Cheesecake Factory a try. We got lucky this time around.

We walked up and added our names to the list, It is going to be an hour wait the lady said. We stood up next to the wall and a nice couple walked up and handed us their pager. They said you will only have a five-minute wait. So we waited for about five minutes and sure enough, they called us back.

History of The Cheesecake Factory

According to The Cheesecake Factory Website, it all started in the 1940s when Evelyn Overton found a recipe in her local Detroit newspaper. This recipe inspired her to make the Original Cheesecake that we all know and love today.

Everyone loved her recipes so much that she decided to open a small bakery but after having kids, she had to shut it down. She moved all her equipment to her basement and began baking there.

Eventually, they moved to Los Angeles and gave the business one more shot. It was a success and she was now selling her famous cheesecakes to restaurants all over Los Angeles.

In 1978, their son decided to open a restaurant and the rest is history.

Inside of The Cheese Cake Factory

The Cheesecake Factory is a beautiful restaurant. It reminds me of pictures I have seen of restaurants and buildings in Italy. Very beautifully decorated.

Image Courtesy of The Cheesecake Factory

When you walk into the restaurant, it is truly breathtaking. I do not believe I have ever been to a more beautiful chain restaurant before.

What do they Serve Other Than Cheesecake at the Cheese Cake Factory?

The Cheesecake Factory doesn't just serve cheesecake. The menu is very diverse and should offer something to please even the strictest palate. Food items range from hamburgers to southern comfort food, to Asian-inspired dishes.

the cheesecake factory charlotte nc. — Chicken Madeira- Chee secake Factory in Charlotte, NC

For instance, I ordered Chicken Madeira, one of their specialty dishes. My wife ordered Orange Chicken, an Asian-inspired dish.

Dessert

Let's be honest here, most people come for dessert right? On the way out, they have a huge counter where you can order any type of cheesecake you can imagine. We both ordered two slices of cheesecake. I got Fresh Strawberry Cheesecake and my wife got Oreo Dream Extreme Cheesecake.

Fresh Strawberry Cheesecake Image courtesy of The Cheesecake Factory

Both were to die for. They really make the best cheesecake but I also have to say the food we ate beforehand was really good as well.

Thanks so much for checking out our review of the cheesecake factory in Charlotte, NC. We love sharing recipes, restaurants, and reviews with you and hope you enjoy them as well.
-Ronnie

While you are here, check out these reviews as well!

Buttermilk Onion Ring Recipe

May 27, 2020 by Ronnie Williams Leave a Comment

Prepare yer taste buds for a journey through the delectable realms of crispy perfection of homemade buttermilk onion rings. These homemade onion rings are a treat and very easy to make.

Fried onion rings are not just a snack; they're a crispy revelation that dances on the palate. So, gather 'round, ye seekers of culinary bliss, as we embark on this flavorful escapade into the realm of Buttermilk Onion Ring mastery! This will be your favorite onion ring recipe yet.

Buttermilk Onion Rings Made with Vidalia Onions

Now I want to clarify something, some trickery goes on with this from time to time. You will see onions labeled as Vidalia etc, but if they are not from Vidalia, GA, they are not true Vidalia onions.

Now they can be grown elsewhere, but there is something about getting them from that area that makes them the best. Anyway, watch this video to see how I managed to make these Buttermilk Onion Rings. I use a fish fry breading and I swear they taste just like an Outback Steakhouse Blooming Onion.

Crispy Buttermilk Onion Rings

The Buttermilk Onion Ring recipe promises a delightful journey into the realm of crispy, savory goodness. Starting with a simple yet essential list of ingredients, including onions, buttermilk, flour, and spices, the recipe unfolds with a systematic preparation process.

How To Cook

Sliced onions take a flavorful soak in buttermilk, before being coated in a seasoned flour and cornmeal mixture. The frying process is a crucial step, ensuring each ring achieves a golden brown perfection.

The final result is a platter of enticing Buttermilk Onion Rings, ready to be served with a dipping sauce of your choice. With practical tips and tricks along the way, this recipe is designed to elevate your culinary skills and deliver a satisfying, flavorful experience. Gather round, and let the crispy magic begin!

Ingredients

Onions (if you can find Vadalia, those will be the best)
Buttermilk
House of Autry Fish fry breading- Fish fry breading -I prefer to use this as it has a flour mixture that I prefer. It also has a little cornmeal added in as well as the seasoning.
Salt
Pepper

Preparation

Fill a pot or deep fryer with oil and begin preheating.
Start by peeling and then slicing the onions.
Slice the onion in slices about an inch thick.
Place them in a bowl, and season with salt and pepper. Then cover the onion rings with buttermilk until the onions are covered.
Let them soak for 1 to 2 hours before cooking. If you want to prepare ahead of time, you can let them soak overnight in the refrigerator.
Drain buttermilk by placing onions in a colander.
Add breading to a zip lock bag, flat pan, or breading bowl. Add in onion rings a little a a time and coat them with the breading. Allow the battered onion rings to sit for a few minutes before frying to allow the breading to adhere to them.

How to Deep Fry Onion Rings

Once your deep fryer or pot has reached a temperature of 350 degrees Fahrenheit, it is time to start frying.
Drop in the onion rings a little at a time. Once they begin to float and are brown, they are ready to take out.
Place in a dish or bowl with some paper towels to allow to drain.

Pro Tip: If you are looking for a healthier alternative to deep frying, try using the air fryer instead.

Serving

Arrange the golden buttermilk onion rings on a platter.

What to Serve Buttermilk Onion Rings with

Main Dish

Sides

Cucumbers and Vinegar
Homemade Dill Pickles
Cole Slaw
Potato Salad
Baked Beans

Optional: Garnish with fresh herbs or spices. Serve with a dipping sauce of choice (e.g., aioli, ketchup)

Conclusion

In conclusion, these Buttermilk Onion Rings are not just a snack; they're a crispy revelation that will captivate your taste buds. With a straightforward yet flavorful combination of ingredients and a meticulous preparation process, this recipe ensures each bite is a perfect balance of savory goodness.

The golden-brown rings, achieved through a careful frying process, are not only visually appealing but also a testament to the deliciousness that awaits. As you gather around the table to enjoy these delights, may the shared moments be as rich as the flavors themselves. So go ahead, savor each crispy bite, share with friends and family, and revel in the satisfaction of mastering the art of Buttermilk Onion Rings. Happy cooking!

6 People

Buttermilk Onion Ring Recipe

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes

These buttermilk onion rings will leave you thinking you just ate at Outback Steak house. They remind me of the crispy and flavorful Blooming onion.

Ingredients

4-6 Whole Vidalia Onions, When in season. Can use sweet onions if you can't find Vidalia.
½ to 1 Gallon Buttermilk, Just enough to cover the amount of rings in the bowl
1 package Fish Fry Breading, House of Autry or A Cajun Life brand is what I like
Dash of salt and pepper to taste
½ Gallon Peanut Oil, You can use what ever oil you have or prefer. I like Peanut although it is more expensive. Just use enough oil to fill up half of your pot. Don't over fill as it can cause it to over flood and cause a fire. Onions have lots of moisture so make sure you add them slowly and don't put too many in at once.

Instructions

Fill a pot or deep fryer with oil and begin preheating.
Start by peeling and then slicing the onions.
Place them in a bowl, and season with salt and pepper. Then cover the onion rings with buttermilk until the onions are covered.
Let them soak for 1 to 2 hours before cooking. If you want to prepare ahead of time, you can let them soak overnight in the refrigerator.
Drain buttermilk by placing onions in a colander.
Add breading to a zip lock bag, flat pan, or breading bowl. Add in onion rings a little a a time and coat them with the breading. Allow them to sit for a few minutes before frying to allow the breading to adhere to them.
Once your deep fryer or pot has reached a temperature of 350 degrees Fahrenheit, it is time to start frying.
Drop in the onion rings a little at a time. Once they begin to float and are brown, they are ready to take out.
Place in a dish or bowl with some paper towels to allow to drain.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Sweet Baby Ray's Crockpot Chicken

May 21, 2020 by Ronnie Williams 4 Comments

I recently came across this Sweet Baby Ray's Crockpot chicken recipe on Facebook. I decided to jazz it up a little, ya know, Southern Food Junkie Style. This sweet and tangy crockpot chicken recipe is so easy to make, I am sure you will be able to throw it together in a pinch and let it simmer till dinner time!

This image is a front view of a sandwich with sweet baby ray's crock pot chicken on a bun sitting on a plate with potato chips behind it.

Below is a result of said jazzing. Check it out and let me know what you think. There is a video down below of how to make it and if you scroll to the bottom of this page, there is a printable recipe! Make sure you share it with your friends and family.

4 People

Sweet Baby Ray's Crock Pot Chicken

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Sweet Baby Ray's Crock Pot Chicken is a tangy, sweet, and with a little heat. It is sure to satisfy your BBQ chicken cravings. It is so easy to make and the marinade cane be used for Pork as well.

Ingredients

4-6 Pieces Skinless, boneless Chicken breast, Chicken can be fresh or frozen
1 16 oz Sweet Baby Ray's BBQ Sauce
1 Medium Onion, Sliced
½ Half Bell Pepper/Green Pepper, Seeded
¼ Cup Apple Cider Vinegar
¼ Cup Brown Sugar
1 teaspoon Garlic Powder
1 teaspoon Red Pepper Flakes
1 Dash Texas Pete

Instructions

Mix BBQ sauce, apple cider vinegar, brown sugar, garlic powder, red pepper flakes, and Texas Pete in a bowl.
Place Chicken Breast in Crock pot and pour mixture over the top.
Add in Sliced onions and Bell Pepper.
Give the mixture, chicken, and Vegetables a good stir to coat everything.
Cook on low for 4-6 hours or until chicken is done.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Cuisinart Power Advantage 9-Speed Hand Mixer

October 15, 2019 by Ronnie Williams Leave a Comment

After reviewing hand mixer reviews online, I ordered a Kitchen Aid hand mixer. It did not live up to expectations so I ultimately settled on the Cuisinart Power Advantage 9-Speed Hand Mixer and here is why.

Cuisinart power advantage 9-speed hand mixer

Why I chose the Cuisinart Power Advantage Hand Mixer

As mentioned above, I previously ordered a Kitchen Aid hand mixer. After owning several small Kitchen-Aid appliances, I figured the quality was similar to the hand mixer.

So I found one I liked on Amazon that had great reviews and had it sent to my house. After using the Kitchen Aid mixer, it struggled to mix some items and it just seemed lacking in quality.

I sent it back and went back to researching what I would order next. That is when I came across the Cuisinart Power Advantage 9-Speed Hand Mixer.

After receiving the Cuisinart hand mixer, I quickly unboxed it. The first thing I noticed was how well-made it was. It seemed to be of better quality than that of the Kitchen Aid I tried before. It was much better than my original one as well.

Some of the features that I like about the Cuisinart Advantage 9-Speed Hand mixer are:

It has a caring case to put all the attachments in and the cord.
It has 9 speeds. This gives you plenty of range from slow mixing to whisking.
220 watts of power
Comes with two wire beaters, a dough hook, a chef's whisk, and a spatula.
LED digital readout
Swiveling electric cord.

Longevity of the Cuisinart Power Advantage

The Cuisinart Power Advantage 9-Speed mixer has performed flawlessly so far. Maybe the Kitchen-Aid blender was just a fluke and the rest are not like that. In my opinion, the Cuisinart seems like it is made better so I decided to stick with it. .

All in all, I am very happy with the purchase. It is going on a year now since I have had it and I have had nothing but great service from it.

If you would like to purchase one of these mixers and help grow our brand at no cost to you, click on this Amazon link here. Make sure to check out the other reviews that we have done here.

Southern Food Junkie's Pumpkin Squares

November 17, 2018 by Ronnie Williams 6 Comments

Join us as we embark on a delightful autumn culinary adventure with Southern Food Junkie's Pumpkin Squares. Once November gets here and the air turns crisp and leaves paint the landscape with warm hues, join us in crafting a delicious treat that encapsulates the essence of the season.

What Do Southern Food Junkie's Pumpkin Squares Taste Like?

These Pumpkin Squares, which are an alternative to the classic pumpkin roll, are adorned with cozy spices, rich pumpkin flavor, and a cream cheese frosting., They are a perfect companion to your fall festivities. Get ready to infuse your kitchen with the spirit of autumn as we guide you through this scrumptious recipe.

Nothing says fall like Pumpkin Spice. I have to be honest though, I am not a big fan of Pumpkin Spice, that is unless it combines cream cheese icing in a cake! Have you ever heard of a Pumpkin Roll Cake?

Well, I have taken the Pumpkin Roll recipe and adapted it to make it slightly easier for those who are nervous about making it. This is my recipe for Pumpkin Squares!

Why I Like These Pumpkin Squares

Growing up, every fall my mom would make Pumpkin Rolls. Now they are not that hard to make but I feel as if some people are hesitant about making them.

One night I had an idea pop into my head, why not bake the cake for a little longer and instead of making them into a roll, make them into squares? I hope this will ease the anxiety of making pumpkin rolls and you will give these Pumpkin Squares a try. Also, check out this recipe for Blueberry-Banana Cream Pie!

Why You Will Love These Homemade Pumpkin Roll Alternatives

Simple to make: They are much easier to make than a Pumpkin Roll with the same awesome taste
Fall Time Favorite: They are a hit around the Fall and Winter Seasons
Moist and Chewy Texture: The delicious pumpkin cake has a careful balance of ingredients to ensure a moist and chewy texture, creating a satisfying bite with every square.
Warm Spices: The infusion of warm spices like cinnamon and nutmeg adds layers of flavor that perfectly complement the rich pumpkin goodness.
Homemade Goodness: Skip the store-bought treats and savor the satisfaction of creating a homemade delight that's made with love and care.

What You Need to Make This Recipe

With just a handful of straightforward ingredients, you can whip up this delectable and flavorful recipe.

Ingredients

Pumpkin Cake

All Purpose Flour
Baking Powder
Baking Soda
Salt
Pumpkin Puree (Store bought or make your own)
Pumpkin Pie Spice
Eggs
White Granulated Sugar
Powder or Confectioners Sugar

Cream Cheese Icing

Cream Cheese (softened to room temperature).
Butter (softened to room temperature)
Vanilla Extract

Topping

Chopped Walnuts

Equipment Needed to Make this Recipe

How To Make Southern Food Junkie's Pumpkin Squares

Pre-heat oven to 375 degrees
Start by combing Flour, salt, baking soda, baking powder, and Pumpkin Spice in a bowl. Use a whisk to mix well together.
In a separate bowl, add eggs and granulated sugar. Use a mixer to mix until thick.
Add in Pumpkin Puree and mix until well combined
Add in half of the flour mixture to the egg, sugar, and pumpkin mixture. Mix until all the flour mixture is combined then add in the other half and mix that in.
Next, grease a 15 x 10 jelly roll pan and then add parchment paper to the top. I also like to grease the top of the parchment paper as well.
Pour your mixture onto the jelly roll pan and spread evenly. You can also hit the pan on your countertop to help make the mixture even and to pop any bubbles.
Bake in the oven for 12 to 15 minutes, until the cake is spongy in the middle and a toothpick comes out clean.
Flip the cake out onto a cooling rack. I like to put a towel down first so the cake won't settle into the groves of the drying rack.
Next, peel off the parchment paper from the cake.
Allow the cake to completely cool. After the cake has cooled, spread on cream cheese icing and then sprinkle with walnuts. You can then cut into even squares.

Cream cheese Icing

Add in the package of softened cream cheese, softened butter, vanilla extract, and powdered sugar. Mix until well incorporated.

Recipe Notes

While the cake is baking, make the cream cheese icing.
Make sure to allow the cake to cool to room temperature before spreading the icing on top.

Substitutions

Pecans can be substituted for walnuts

Related Recipes

FAQ's

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin instead of canned pumpkin puree.

What brand of canned pumpkin do you recommend?

I have always had good luck with Libby Pumpkin Puree.

How long do these Pumpkin Squares stay fresh?

These Pumpkin Squares actually stay fresh for a while. Since they have cream cheese icing, make sure to store them in an airtight container in the refrigerator. They will be good for 3 to 5 days.

Happy Baking!

Let me know how these Pumpkin Squares turn out for you in the comments below! I'd love to hear from you!

14 Servings

Southern Food Junkie's Pumpkin Squares

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Cream Cheese icing covers this delicious sponge-like Pumpkin Cake that is cut into easy to handle squares. This recipe is adapted from the ever so popular Pumpkin Roll.

Ingredients

Pumpkin Cake

¾ cup All Purpose Flour
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
¾ can Pumpkin Puree
1 teaspoon Pumpkin Spice
3 Large eggs
1 cup Granulated Sugar
1 cup Powder sugar

Cream Cheese Icing

1 Package Cream Cheese, softened
6 tbls butter, softened
1 teaspoon Vanilla Extract

Topping

1 Cup Chopped Walnuts

Instructions

Pre-heat oven to 375 degrees
Start by combing Flour, salt, baking soda, baking powder, and Pumpkin Spice in a bowl. Use a whisk to mix well together.
In a seperate bowl, add in 3 eggs and 1 cup of granulated sugar. Use a mixer to mix until thick.
Add in Pumpkin Puree and mix until well combined
Add in half of the flour mixture to the egg, sugar, and pumpkin mixture. Mix until all the flour mixture is combine then add in the other half and mix that in.
Next, grease a 15 x 10 jelly roll pan and then add parchment paper to the top. I also like to grease the top of the parchment paper as well.
Pour your mixture onto the jelly roll pan and spread evenly. You can also hit the pan on your counter top to help make the mixture even and to pop any bubbles.
Bake in oven for 12 to 15 minutes, until cake is spongie in the middle and a tooth pick comes out clean.
Flip cake out onto a cooling rack. I like to put a towel down first so the cake won't settle into the groves of the drying rack.
Next, peel off the parchment paper from the cake.
Allow cake to completely cool. After cake has cooled, spread on cream cheese icing and then sprinkle with walnuts. You can then cut into even squares.

Cream cheese Icing

Add in 1 package of softened cream cheese, 6 tbls of softened butter, 1 teaspoon of vanilla extract, and 1 cup of powdered sugar. Mix until well incorporated.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 179mgCarbohydrates: 37gFiber: 1gSugar: 30gProtein: 4g

Boylan Creamy Red Birch Beer (Soda) Review

October 3, 2018 by Ronnie Williams Leave a Comment

Today we are going to dive into the world of refreshment as we explore the delightful nuances of Boylan Creamy Red Birch Beer Soda in our latest blog post. From its unique flavor profile to the satisfying creamy texture, join us on a journey through every sip of this exceptional beverage. Discover why Boylan's Birch Beer deserves a spot in your list of favorite sodas. Quench your curiosity and thirst simultaneously!

Boylan Creamy Red Birch Beer (Soda)

Just like all things in life, moderation is key. Soda is the same way. I love to kick back and drink an ice-cold craft soda. I guess it is the same way that some people enjoy a beer and such. Soda is my vice.

Consequently, it is not something that I drink daily. I may enjoy one or two a week. One of my favorite types of soda is Root Beer.

A few years ago I came across a brand called Boylan and I fell in love with it. I even did a review on it last year. Speaking about this, I was shopping in Big Lots the other day and came across a type of soda I have never tried before Birch Beer.

I was immediately intrigued. Similarly, it is made by Boylan Bottling Company. With that being said, this is my take on Boylan Creamy Red Birch Beer (soda).

What is Birch Beer?

Birch beer is made from the bark or sap of birch trees. Historically, they would boil the wood or bark to extract the oils from the tree. Today it is commonplace for them to use essential oils to make the soda.

The essential oils are usually made from the sap and it is then mixed with a simple syrup as a carrier. There are a few other flavors that make it up. I could not find a reason why it was colored red. From what I read it is normally clear. The manufacturers either use brown or red food coloring, or either leave it clear.

If you love Birch Beer, I am sure you will love this Root Beer that I reviewed, It is one of my favorites so far.

What Does Boylan Creamy Red Birch Beer (soda) Taste Like?

I have read a few other reviews that talk about the complexity of the flavor of Birch Beer. When I tasted this Boylan Creamy Red Birch Beer, the main flavor I tasted was Vanilla.

The vanilla in this soda was strong. It reminded me of a cream soda and root beer mixed. In my opinion, I think Root Beer is more complex than this certain soda.

The carbonation is about a medium, not too strong where it burns going all the way down similar to Sam's cola, but just a slight burn. I think it hits the right amount. Boylan Creamy Red Birch Beer does come off as being slightly overly sweet for me. With all that being said, I did enjoy this soda.

All in all, this was a very good soda. Boylan is an excellent company that uses great ingredients. I do not think this will replace the Boylan Rootbeer as my favorite soda, but this could be a close runner-up.

This got me thinking about how popular this soda was. Have you ever tried Boylan Creamy Red Birch Beer? If so I would love to hear from you in the comments below. If not, tell us what your favorite soda is! As always we want to thank you for stopping by.

Marinade for Smoked Beef Jerky
Chicken Bog | A Traditional South Carolina Dish
Southern Food Junkie Chili
Brunswick Stew
Home

Wheel-In Restaurant Lancaster, SC

June 12, 2018 by Ronnie Williams 2 Comments

Notice: Since Covid hit, The Wheel-In is only open for take out. We hope that one day they will open their dining room back up.

When I first started Southern Food Junkie, I had two things in mind. To share the food that I love and grew up eating, and to share my experiences of trying food that I never tried. I love finding roadside restaurants, especially the ones that locals go to. The Wheel-In restaurant fits that bill.

The Southern Food Junkie Burger from the Wheel-In

The Wheel-In Restaurant in Lancaster, SC is one of those restaurants that I have come to love. The Wheel-In restaurant is located at 1751 Pageland Hwy, right across from the SC Highway Department. It is in a brick building with a paved parking lot.

The traffic is pretty busy at this location but do not let that deter you from stopping in. Once inside, the quaint restaurant feels like you just walked into your best friend's house.

There are two main seating areas one behind the salad bar and a smaller one once you walk into the door. Walking in is just like coming in the front door of your friend's house. You know, the friend that tells you to make yourself at home. Pick you a seat out and wait for the waiter/waitress.

The Wheel-In restaurant is a traditional short-order grill. They serve up burgers, hamburger steak, club sandwiches, hot dogs, corn dogs, and a variety of other dishes that include pork and chicken. There is something for everyone.

They have been around in the area for a long time and I have never had a bad meal here. One of my favorite things about the Wheel-In is the salad bar. Not many restaurants in the area have that option and I think it sets them apart.

There are many things that I have tried off the menu here, some of my favorites include the Hamburger Steak, The club sandwich, and The Chilli Cheeseburger (you have to ask for this one). I get my cheeseburger with Lettuce, tomato, onion, mustard, ketchup, and chili! I will go ahead and coin it the Southern Food Junkie Burger haha.

In addition to the above-mentioned, they have a roasted pork sandwich, Philly cheese steak, and chicken dishes as well.

If you are ever in the area, stop in and give them a try. I am sure you will find something on the menu that you will like. Meanwhile, make sure you check out the video that is posted down below and drop us a comment if you have ever been here before.

We love to read your comments. Thanks for all you do and remember, Let's Get Food Junked!

If you love the Wheel-In restaurant, you need to try the Little Country Kitchen in Monroe, NC, or Punky's Place in Lancaster, SC.

Homemade Strawberry Ice Cream

May 29, 2018 by Ronnie Williams Leave a Comment

Today we are sharing the homemade sweetness with our irresistible recipe for Homemade Strawberry Ice Cream. Get ready to elevate your dessert experience as we guide you through the simple steps to create a creamy, fruity masterpiece. Perfect for cooling down on warm days or satisfying your sweet tooth, this homemade treat brings the essence of fresh strawberries to your ice cream bowl.

Honoring Sacrifice and Celebrating Summer: Memorial Day Traditions

Memorial Day is a day of mourning for those who lost their lives serving in the armed forces. For that, I am truly grateful. It is also a time when families and friends across the United States gather together to celebrate the start of summer.

As families and friends grilled out, cooked dinners, and enjoyed each other's company, many could not do that.

Memorial Day also marks the start of grilling season. Many folks love to cook out and make a churn of homemade ice cream.

Why I love this Homemade Strawberry Ice Cream

In this recipe, I share with you an old recipe for making Homemade Strawberry Ice Cream that is so creamy, that you are going to fall in love with it.

As a kid, our families always made homemade ice cream. I never was a huge fan of it because I got sick one time as a kid. As you may know, many old-time recipes call for eggs.

The eggs are usually not cooked so there is a chance of salmonella poisoning. The other fact is, well, it just wasn't creamy, and honestly, I did not like it much.

Fast forward to about 7 or 8 years ago, I was in Pigeon Forge, TN, and went to a yard sale. They had an old Rival Ice Cream machine for ten bucks so I had to have it (Of course, I talked them down to five bucks).

It still had the recipe book in it, and I flipped through the pages to come across this ice cream recipe I am sharing with you today.

Once we made it, it was so delicious and creamy, almost like a Wendy's frosty but in vanilla. We made it again and added Strawberries to it, It was even better.

Over the years I have added different fruit to it and each time it is great.

Why You'll Love This Recipe

Creamy Texture: This Homemade Strawberry ice cream without condensed milk recipe is so creamy and thick. It Uses heavy cream, Half and half, and whole milk to make an epically rich Strawberry Ice Cream.
Customizable: You can omit the strawberries and make Vanilla Ice Cream with the same recipe
Perfect for Summertime: Whether it's a Memorial Day gathering, a summer barbecue, or a simple family treat, this strawberry ice cream adds a refreshing touch to your summer celebrations.

What You Need to Make This Dish

This recipe only requires eight simple ingredients.

Ingredients

Ice Cream Mixture

Whole Milk
Half and Half
Heavy Whipping Cream
White Granulated Sugar
Sea Salt
Ice Cream Salt (also known as Box Salt or Rock Salt)
Vanilla Extract (use SOUTHERNFOODJUNKIE for a 10% discount)
Ice
Fresh Strawberries

Note: See Recipe Card at the bottom of the post for amounts

Equipment You Will Need

How To Make This Recipe

Ice Cream Base

Start with a heavy-bottom saucepan. You will need at least a 6 or 8-quart pot.
Add in your milk products and cut the burner on medium-low.
At this point, we need to scald the milk. Milk is scalded when it reaches 180 degrees F. I like to use a quick-read thermometer to keep an eye on the temperature. Look for small bubbles to form around the edge and steam. Make sure to keep stirring the mixture as well. Once it reaches the temperature or is close to it, remove it. If the mixture gets too hot, it will erupt into a boiling mess and it will be ruined.
Next, add your sugar, salt, and vanilla flavoring. Stir well to incorporate and dissolve the sugar.
Pour your mixture into your ice cream canister. Add your mixer paddle and lid then place in the refrigerator or freezer. The mixture will need to chill before churning. Do not let it freeze. We are just looking for it to get cold.
Puree your strawberries and place them in a bowl in the refrigerator until your mixture is chilled.
Once your mixture is chilled you can remove it from the refrigerator or freezer and add in your strawberries.

Churning the Ice Cream

Place your canister into the churn bucket.
Add a layer of ice around the canister then a layer of salt. You will keep alternating the ice and salt till it reaches just below the hole in the ice cream bucket.
Install the motor on the ice cream bucket.
Before I start I like to add a towel under the bucket and wrap the bucket in a towel. This will help catch the sweat and help insulate the bucket. Just be sure not to cover the motor up or the top of it where the fan is.
Churn your ice cream until the motor stops. This time can vary. You will also need to keep a check on the ice and salt mixture as it will melt. You can pour the water off through the hole in the side of the bucket and keep adding more ice and salt till it is finished.

Hardening or ripening the ice cream

Once the motor stops, you will take the canister out of the ice cream bucket. Take it to the sink so that you can remove the mixer paddle inside.
Put the lid back on and stick the canister in the freezer for at least one hour to harden or ripen the ice cream.

Variations

This homemade ice cream recipe is very versatile. You can omit the fruit and make Vanilla Ice Cream. Also, you can put other fruits from many different fruits that you may enjoy such as:

Blackberries
Raspberries
Blueberries
Peaches
Banana
Figs
Cherry
Pawpaw
Mango
Papaya

Additionally, you can add candy bars such as Reese's Peanut Butter cups, Reese's Pieces, Heath Bar, and semi-sweet or milk chocolate chips.

Storing

This ice cream will be stored well once placed in an airtight, freezer-safe container. You can store it in the freezer for up to 3 months.

FAQ's

Can I use frozen strawberries instead of fresh strawberries?

Yes, you can use frozen strawberries but if you can find fresh ones, that will give you the best flavor and results.

Can I adjust the sweetness of this recipe?

Yes, you can adjust the sweetness by using less or more sugar in this recipe.

How long does it take to churn this ice cream?

There are a few factors that can determine how long to churn. One is how cold your custard mixture is before starting. Two is how big or small is your ice cream and how you layer the salt. It typically takes between 30 to 35 minutes to churn homemade ice cream.

How long will this Homemade Strawberry Ice Cream last in the freezer?

This homemade strawberry Ice Cream will last up to 3 months stored in an airtight freezer-safe container.

1 Gallon

Homemade Strawberry Ice Cream

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This thick and creamy Homemade Strawberry Ice Cream will be a hit at your next cookout! This recipe is for a 4 qt. ice cream churn.

Ingredients

2 cups Whole Milk
2 cups Half and Half
4 cups Whipping Cream
1 ¾ cups Sugar
½ teaspoon Sea Salt
1 tablespoon Vanilla Extract
16 lbs ice, this can vary depending on climate. Just make sure to have enough on hand.
1 box ice cream salt, You can use Rock Salt for this as well.
4 cups pureed Strawberries.

Instructions

Ice Cream Mixture

Start with a heavy-bottom saucepan. You will need at least a 6 or 8-quart pot.
Add in your milk products and cut the burner on medium-low.
At this point, we need to scald the milk. Milk is scalded when it reaches 180 degrees F. I like to use a quick-read thermometer to keep an eye on the temperature. Look for small bubbles to form around the edge and steam. Make sure to keep stirring the mixture as well. Once it reaches the temperature or is close to it, remove it. If the mixture gets too hot, it will erupt into a boiling mess and it will be ruined.
Next, add in your sugar, salt, and Vanilla flavoring. Stir well to incorporate and dissolve the sugar.
Pour your mixture into your ice cream canister. Add your mixer paddle and lid then place in the refrigerator or freezer. The mixture will need to chill before churning. Do not let it freeze. We are just looking for it to get cold.
Puree your strawberries and place them in a bowl in the refrigerator until your mixture is chilled.
Once your mixture is chilled you can remove it from the refrigerator or freezer and add in your strawberries.

Churning the Ice Cream

Place your canister into the churn bucket.
Add a layer of ice around the canister then a layer of salt. You will keep alternating the ice and salt till it reaches just below the hole in the ice cream bucket.
Install the motor on the ice cream bucket.
Before I start I like to add a towel under the bucket and wrap the bucket in a towel. This will help catch the sweat and help insulate the bucket. Just be sure not to cover the motor up or the top of it where the fan is.
Church your ice cream until the motor stops. This time can vary. You will also need to keep a check on the ice and salt mixture as it will melt. You can pour the water off through the hole in the side of the bucket and keep adding more ice and salt till it is finished.

Hardening or ripening the ice cream

Once the motor stops, you will take the canister out of the ice cream bucket. Take it to the sick so that you can remove the mixer paddle inside.
Put the lid back on and stick the canister in the freezer for at least one hour to harden or ripen the ice cream.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Hook and Ladder sandwich from Firehouse subs

May 2, 2018 by Ronnie Williams Leave a Comment

Today we embark on a flavorful journey as we unwrap the layers of Firehouse Subs' Hook and Ladder sandwich. In this review, we delve into the savory details, exploring the unique blend of ingredients that make this sandwich a standout choice. Get ready to elevate your sandwich experience with our in-depth analysis of one of Firehouse Subs' signature offerings

Why Firehouse Subs?

I have a huge weakness for fast food, particularly sub sandwiches. No, I do not love hamburgers or taco joints, but I love the sandwich shops.

Recently, our area had Firehouse Subs move into my general area where I work. Now, I have eaten at them before but there was not a restaurant close by, until now. Firehouse, why did you have to do that? Now I have to visit you at least once a week (crying sniff sniff).

Now, as the name implies, the gentlemen who started Firehouse Subs were once firemen themselves. According to their website, "Growing up in a family that is both entrepreneurial and built on decades of fire and police service, it seems we were destined to start Firehouse Subs®.

Of course, we tried other things along the way to our American Dream – rock ’n’ roll, real estate, and even Christmas tree farming. But everything we experienced on our path led us to Firehouse Subs" (Our Story, nd).

Fire House Subs Many Sauces

One cool thing is they even have their sauce named after them, Captain Sorensen's Datil Hot Pepper sauce. How cool is that? Their sauce is also one of my favorites! It is on the mild end of the scale and has a little sweetness to it. You should give it a try next time you are there!

Since we are talking about sauces, we might as well share about all the sauces they have there to choose from. They have, at the end of the ordering counter, countless numbers of hot sauces.

They give them all a range from 1 to 10 with 1 being mild and 10 being the hottest. I mentioned above that Captain Sorensen's Hot sauce was one of my favorites but another favorite of mine is Gator Hammock Gator sauce.

This tips the scale around 6 on the hotness but it packs an awesome flavor without being extremely hot. After you order your sandwich, grab your chips, then go pick out a hot sauce to try. You cannot go wrong there!

Fire House Subs Sandwiches (Subs)

Ok, let us talk about the sandwich because I know that is what you all want to know about. The sandwiches are so good here.

On this occasion, I ordered the Hook and Ladder sandwich. "The Hook and Ladder has smoked turkey breast, Virginia honey ham, and Melted Monterey Jack served Fully Involved.

What does Fully Involved Mean?

Fully Involved is loaded completely with mayo, deli mustard, lettuce, tomato, onion, and a pickle on the side (Firehousesubs.com, nd)." What makes their subs so good is they toast their bread and steam the meat and cheese in a special machine.

This creates soft bread that doesn't absorb the moisture from the steamed meat because of the toasting of the bread.

The deli mustard and the steamed meat offer a great combination. It is truly a glorious experience from Firehouse Subs!

While you are there, don't forget to grab a chocolate chip cookie, they are very good as well.

Chocolate Chip Cookie from Firehouse subs

Conclusion

In concluding our exploration of Firehouse Subs' Hook and Ladder sandwich, we've uncovered the savory details that make it a standout choice. The combination of smoked turkey, Virginia honey ham, and melted Monterey Jack, served Fully Involved, creates a taste sensation that elevates the sandwich experience.

Firehouse Subs, born from a family with a legacy of service, delivers not only on quality but also on a unique array of sauces, including their signature Captain Sorensen's Datil Hot Pepper sauce. The toasting and steaming process, along with delightful extras like the Gator Hammock Gator sauce, contribute to the glorious experience that is Firehouse Subs. Whether you're a regular or a first-time visitor, this sandwich haven is sure to leave you craving more.

Is Firehouse Subs your favorite sub shop? Or do you prefer Jersey Mike's? Check out my favorite sub by reading this post: "Jersey Mike's #16 Chicken Philly Sandwich.

References

Our Story. (n.d.). Retrieved from https://www.firehousesubs.com/find-out-our-story/. accessed May 2, 2018.

Marinade for Smoked Beef Jerky

November 28, 2017 by Ronnie Williams 14 Comments

Beef Jerky is one of my favorite snacks to make. It isn't too hard to do and you can make it with a few simple ingredients. I came up with this awesome marinade for smoked beef jerky that is a little different than others you will see.

I also like to smoke it on the smoker which gives it an awesome flavor. Give this marinade recipe a try and see what you think.

Why Smoked Beef Jerky

Smoked Beef Jerky has been enjoyed for a long time. According to the Hi-Country Snack foods website, The word Jerky comes from a South American Native tribe called the Quechua. They called it Ch'arki, which means to " burn (meat)."

Smoked Beef Jerky from Southern Food Junkie — Look at the beautiful color smoking the Beef Jerky provides

Beef Jerky Was a Great Way To Preserve Meat

Drying out meat is an age-old process that people used to preserve the meat. Natives and Cowboys dried meat so they could pack it with them and have something to consume in between hunts or herding cattle across the plains.

How To Make Smoked Beef Jerky

Today we are going to show you our marinade recipe and process to make Smoked Beef Jerky on an upright propane smoker.

This marinade recipe for Smoked Beef Jerky has a little heat, a little sweetness, and a little smoke. I hate to admit it but this 2lb beef roast that I turned into Smoked Jerky was all gone in 3 days. I think that most Americans agree that Jerky is a favorite snack food.

It can be good for you too. What makes this recipe so good or what I would call the star of the show is the Pineapple Juice that I use to marinate the meat in. I am telling you this stuff is good!

The recipe for the marinade I made is below. To find out how I smoked the meat, view the video above. If you try this method, please leave us a comment below to let us know what you thought. Thanks for watching and Let's Get Food Junked!

Marinade for Smoked Beef Jerky

Prep Time: 1 day

Cook Time: 4 hours

Total Time: 1 day 4 hours

This recipe for Smoked Beef Jerky has a little heat, a little sweet, and a little smoke.

Ingredients

1 2lb Roast, A lean cut of meat works best. For this recipe I used a Eye of Round Roast. You could use Sirloin Tip too.
1 Cup Pineapple Juice
½ Cup Brown Sugar
1 Cup Soy Sauce
½ Cup Teriyaki Sauce
1 Tbl Worchestershire Sauce
1 Tbl Red Pepper Flakes
3-4 Cloves Whole Peeled Garlic, If you prefer, you could mince the garlic

Optional

1 Tbl Minced Ginger, I did not use ginger in this recipe but it would be great addition.

Instructions

It is best to start with a roast that is slightly frozen but not completely frozen. To start, put your roast in the freezer for 1 to 2 hours until it is firm.
Next, trim off all the fat that is visible on your roast.
Slice your meat into ¼ inch slices. If you want your Jerky to be tender, slice across the grain. If you prefer it to be a bit chewy, slice with the grain.
After you have sliced your meat, go back and cut it into strips about two inches wide.
Add your meat to a bowl that has a lid or a zip lock bag. If you place your meat in a zip lock bag, you can lay the bag in a bowl and not have to worry about clean up.
Mix the remaing ingredients in a seperate bowl then pour over your meat.
Place a lid on the bowl or zip your bag up. Place in the refrigerator for 24 hours.

Notes

After you have marinaded your meat for 24 hours you are ready to smoke your meat. You can watch my video above on how to hang the meat in the smoker and tips and tricks for smoking the meat. I used Hickory wood chips for my smoke. I think the flavor profile was great and marries well with the other flavors. You could also use Apple chips. I would steer away from Mesquite unless you mix it with hickory or Applewood. It tends to be harsh or stronger and would not match well with the Pineapple juice that really sets this marinade off. Pecan might also be a great choice to use. This is something you can experiment with.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Reference

(n.d.). Retrieved November 28, 2017, from http://www.hicountry.com/from-the-field/history-of-jerky/

Maine Root All Natural Root Beer Review

November 20, 2017 by Ronnie Williams Leave a Comment

Welcome, soda enthusiasts! Today, we embark on a bubbly adventure as we delve into the world of Maine Root Beer. Renowned for its commitment to crafting exceptional beverages using natural and sustainable ingredients, Maine Root Beer has captured the hearts and taste buds of many.

In this blog post, we will dive deep into the effervescent depths of this beloved root beer, exploring its rich flavors, unique characteristics, and the story behind its creation. So, grab a frosty mug, sit back, and join us on a tantalizing journey through the frothy wonders of Maine Root Beer. Prepare to be captivated by its nostalgic charm and quenching delight!

How I found out about Maine Root Beer

Several years back, my uncle, who is known to most as an entrepreneur, turned me on to a soda he saw on TV. Papa Phil as I called him, was always a sucker for a good story about a company.

He saw the company owners on a TV show talking about starting up their business and trying to get distribution across the nation. The company was Maine Root.

At the time he was trying to get me to sell it and I actually did contact the company. It wasn't a good plan because I did not know anything about selling sodas, only drinking them. Fast forward to today, Maine Root Root Beer is still one of my favorite Root Beers that I have ever tried.

If you love Root Beer, you need to check out Tower Root Beer as well. Although I love Maine Root Beer better, this is still a solid choice as well.

Where did it get its start?

The Company was started by two brothers. According to Maine Root's website, One of the brothers was a boat builder by trade.

Maine Root Root Beer after it has been pour over Ice

He was helping build a big pizza oven in a Pizzeria in Portland, Maine when he notices the root beer that the restaurant was serving was not that appealing. He set out to brew his own and this is where Maine Root was born.

How does it taste?

Maine Root Root Beer is an all-natural soda that uses the best ingredients. This is one of the main reasons that it is one of my favorite sodas. It doesn't have all that bad stuff that other brands have.

It has a very smooth and rich flavor. The Anise (licorice Flavor) is what I notice first when I put the glass to my mouth. When tasting it, the Anise and the Wintergreen are what shine through the most.

The carbonation is not harsh as some of the more commercialized root beers can be. All in all, it is a great Root Beer. As far as flavor goes, I rank this #2 in the world of Root Beers that I have tried right behind Boylan Root Beer.

Conclusion

I recently found this at Aldi's Grocery store. In the past, it was only available at high-end whole food stores like Earth Fare and Whole Foods.

I am interested in seeing if you like it as well. Have you given it a try? Also, watch our video review of this awesome soda by clicking the video below. Be sure to subscribe to our channel so that you are notified of future videos.

Thanks for stopping by Southern Food Junkie. It is our hope that you enjoy this recipe sharing it with friends, family, and coworkers. Make sure to take time to give thanks to the creator, God, by which all blessings flow.
John 6:35
-Ronnie | Let's Get Food Junked

References

“Maine Root Handcrafted Beverages.” Maine Root Handcrafted Beverages, maineroot.com/.

Brunswick Stew

October 30, 2017 by Ronnie Williams 2 Comments

Imagine it is fall in the deep south. All of the leaves are at peak season, and colors of red, yellow, orange and brown fill the landscape. There is a coolness in the air, with the temperatures dipping into the low 40s.

It is misting raining and you want nothing more than a bowl of warm, delicious soup to hit the spot. That is where this recipe kicks in. There is nothing better on a cool, misty night than a bowl of this smoky goodness. You got to try this recipe for Brunswick Stew!

Brunswick Stew is basically a chicken stew, but with a smoky flavor. The history behind it is fascinating. Mention it to a few people from the South and you will find out. Some claim it originated in Brunswick, Georgia which would make sense. Others claim it came from North Carolina and even Virginia. We are not here to debate the origination, we are just simply sharing how we make it.

I like to make mine with leftover chicken that I smoked. The smoked chicken gives it a nice smoky flavor. If you do not have any smoked chicken, any chicken will do. You can also grill some chicken to help enhance the flavors.

Check out these two sauces that I prefer to use in my Brunswick Stew (Affiliate links). For this recipe, I used the Sticky Finger Carolina Sweet. This was not a sponsored recipe and I purchased the sauces myself.

8 Servings

Brunswick Stew

Prep Time: 30 minutes

Cook Time: 1 minute

Total Time: 31 minutes

This recipe is basically a chicken stew. It is best to use smoked chicken or at the least, grilled chicken. If you do not have either, any chicken will do. The added barbeque sauce also aids in the smoky flavor.

Ingredients

6 Cups water
1 tbls Worcestershire Sauce
1 can Stewed Tomatoes
1 cup Barbecue Sauce, I prefer Sweet Baby Rays or Stickey Fingers Carolina Sweet Sauce
4 oz Tomato paste
1-2 Cloves garlic, Minced
¼ teaspoon Cayenne Pepper
1 tablespoon Salt
½ tablespoon pepper
1-2 pds Smoked chicken
1 med Onion, Chopped
6-7 med Potatoes, Cubed
16 oz bag frozen Sweet Corn
16 oz bag frozen Lima beans

Instructions

Start with a large stock pot and add in all of your wet ingredients. Water, Worcestershire Sauce, Stewed Tomatoes with juice, Barbecue sauce, and tomato paste.
Turn your burner on high.
Next, add in the minced Garlic, Cayenne Pepper, Salt, and Pepper.
Stir well to combine all the ingredients before adding the remaining ingredients
Add in the remaining ingredients and bring to a boil.
Once your dish has reached a boil, turn burner down to a slow simmer.
Cook until vegetables are soft and tender.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Great Plate The Ultimate tailgating side kick

October 9, 2017 by Ronnie Williams Leave a Comment

The Great Plate is a plastic plate with curved sides. It has a center hole that accommodates your drink. Your food sits around the hole in the center. This works so well because the heaviest item, your drink, is in the center which helps to balance the plate.

According to their website, "The Great Plate™ was created in a flash of genius. One of our founders saw a precariously placed drink on the edge of the sofa and knew there had to be a solution to this everyday problem...and The Great Plate™ was born!

It is really a great idea if you think about it. The plastic is very sturdy, not bending very easily which allows it to hold a full plate of food and a drink. The Great Plates come in a variety of colors too. They are also dishwasher safe.

The Great Plate has many uses. Obviously, the main use is when you are tailgating or cooking out. They are perfect for that because you can stand around talking and have a place to put your drink and food at the same time.

They also are great when you are working on a project that has a lot of small parts or screws. You can store the screws or small parts in the larger part and your drink in the center.

Another cool feature about The Great Plate is they float!

The Great Plate sent us some samples to try out and we did a review on them. Check our review video below so you can get a feel for the quality and how they work. We are sure you are going to love them as much as we did.

As always, we like to thank you for stopping by and spending your time with us. If you have not done it yet, make sure to subscribe to our blog so you can get notified of our latest post. We also like to ask you to subscribe to our YouTube channel. Click on the video below and it will take you to their page.

If you love tailgating and cooking out, I am sure you will be in need to clean your grill. There is no better product I can think of to do that than Great Scrape Ultimate BBQ Cleaning Tool!

Little Country Kitchen Monroe, NC

September 5, 2017 by Ronnie Williams 2 Comments

When I first started my YouTube channel back in 2016, my goal was to show the world all of the local hidden gems in the South. You know, restaurants where the locals go. Just like the Cheers theme song says" You wanna go where everybody knows your name".

Sign out front on the Little Country Kitchen in Monroe, North Carolina. — The sign on the side front of the Little Country Kitchen | Monroe, NC

I wanted to curate a collection of these places so that when outsiders visit, they too can share my love of southern food from these local establishments. The local restaurants are the one that treats you like family.

Little Country Kitchen is a prime example of a restaurant that fits the mold. No one knew me here, but that did not matter. As soon as I walked in the door I felt welcomed. It was a joy to see the mix of people from different backgrounds mingling and talking over their morning coffee.

If you enjoy this restaurant, you are going to love the Wheel-in Restaurant in Lancaster, SC.

Location of the Little Country Kitchen

Little Country Kitchen is located on Old Charlotte Hwy in Monroe, NC. What used to be the main road, has now taken a back seat to the heavily traveled Hwy 74 (Independence Blvd). Of course, this is now considered a back road to some.

Even still, it is a heavily traveled road. You will need to be quick on your toes so you do not miss it because of a building that is just before it. It blocks the view of this building until you get right up on it. There is ample parking that surrounds the quaint little building. It has two entrances, but we chose the one that faces Old Charlotte Hwy.

Inside the Little Country Kitchen

Upon entering, we noticed the initial section was quite crowded with limited seating. However, upon further exploration, we discovered another area with more available seats.

Inside view of the Little Country Kitchen.

As we settled into our chosen spots, excitement filled the air as we eagerly scanned the menu. While seated, I couldn't help but notice a sign displaying the daily special: "Saturday's Special - 2 eggs, Country Ham, Hashbrowns or Grits, biscuits or toast for an unbelievable $5.95." Country ham alone was enough to entice me, but the price truly sealed the deal; there was no need to peruse the rest of the menu.

The chalkboard inside the little country kitchen showcases the daily specials.

The food came out quickly!

Following our order, we sipped our coffee and patiently awaited our meals. Remarkably, our food arrived in no more than 7 to 8 minutes.

Coffee from the little country kitchen in Monroe, North Carolina.

My wife opted for a classic bacon, egg, and cheese sandwich on toast, while I indulged in the chalkboard special. The coffee and cuisine proved to be delightful.

The grits, cooked to perfection, showcased an often underrated culinary skill, and Little Country Kitchen executed them flawlessly.

The grits were perfect from the little country kitchen.

The Country Ham, just as impressive, avoided the overcooking pitfall that some eateries stumble upon. Overall, it was a satisfying and memorable meal.

Country ham, grits, and fried eggs at the little country kitchen in Monroe, NC.

Next time I am in the area, I want to try out lunch at the Little Country Kitchen. I bet it is every bit as good as the breakfast was.

If you're passionate about discovering hidden gem restaurants and sharing my love for breakfast, I highly recommend exploring one of my personal breakfast favorites: Joey's Pancake House in the charming town of Maggie Valley, North Carolina.

We also have many other restaurants we have visited in North Carolina. If there is a place you like us to visit or if you love this review, leave us a comment below!

Little Country kitchen in Monroe, North Carolina pinterest picture.

Conclusion

In conclusion, our dining experience at Little Country Kitchen was nothing short of exceptional. From the moment we entered to the swift and attentive service, the restaurant delivered on all fronts.

The food, including a perfectly executed bacon, egg, and cheese sandwich and an enticing daily special, left our taste buds thoroughly satisfied. Notably, the grits were a standout, showcasing the kitchen's dedication to getting even the simplest dishes right.

The Country Ham, cooked to perfection, further underscored the chef's skill. Little Country Kitchen has clearly mastered the art of offering delicious, well-prepared comfort food at reasonable prices. It was a delightful meal that we won't soon forget, and we look forward to returning for more culinary delights.

Kyvan Foods | Sweet Potato BBQ Sauce and The Original Hot Sauce

August 15, 2017 by Ronnie Williams 2 Comments

Disclaimer: Kyvan Foods sent us these products to try out. As always we do not do reviews for the sake of saying a product is good or bad but rather we are just highlighting these products.

Growing up in the South, Southern Food has always been a staple in our home. Southern food roots came from Soul Food Cooking. It all goes back to the saying that if you love what you are doing you will put your heart and soul into it. That is what soul food is all about. Kyvan Foods is putting its heart and soul into its foods also, making awesome soul food selections.

History of Kyvan Foods

Kyvan Foods is the brainchild of former NFL tight end Reggie Kelly. Growing up in the South he too shares a passion for Southern Food as I do. Kyvan Foods has many great-looking items to choose from. Whether that be one of their many sauces, seasonings, salsas, or even their jams and jellies. One of their products that piqued our interest was a BBQ sauce they have. It is called Sweet Potato BBQ Sauce. Well, I love sweet potatoes and I thought I had to give this a try. Kyvan Foods and I decided to work together to showcase this product and one other one, their Original Hot Sauce.

Kyvan Sauces We Tried

We were able to try two of Kyvan's sauces on this occasion. The Kyvan Sweet Potato BBQ sauce, and the Kyvan Orignal Hot Sauce.

Kyvan Sweet Potato BBQ Sauce

Kyvan's Sweet Potato BBQ Sauce boasts a delightful blend of sweetness and smokiness, with discernible notes of molasses. While it offers a distinctive flavor profile, the presence of sweet potatoes may not be prominent. The sauce has a mild heat, subtly emerging towards the end, reminiscent of a hint of black pepper.

Check Price

Kyvan Orginal Hot Sauce

The Original Hot sauce we great as well. It reminded me of a mixture of Texas Pete and Tabasco. It had that aged flavor but strong on the vinegar. I would put it in a mild to medium heat range. It has a flavor all on its own but if I had to pin it down between two to give you an idea of what it tastes like the Tabasco/Texas Pete would be a good one.

This is a image of a bottle of Kyvan original hot sauce.

Check Price

Conclusion

In conclusion, revisiting both products during dinner proved to be a flavorful experience. The Sweet Potato BBQ Sauce added a delicious touch to my grilled chicken, while the hot sauce elevated the taste of oven-roasted potatoes. For a more in-depth understanding of these products, we invite you to watch our video. We appreciate your visit and thank you for joining us in celebrating our love for food!

Our List of the Top 5 Steakhouse Chain Restaurants

Longhorn Steakhouse

Outback Steakhouse

Logans Roadhouse

Texas Roadhouse

Firebirds Wood Fired Grill

Others Come and Go, but Joey's Pancake House Is Still there

The Best Grists in Maggie Valley, NC

After Eating, Enjoy Other Things to do in Maggie Valley, NC

Cataloochee Valley

Visit Nearby Waynesville, NC

Golfing in Maggie Valley, North Carolina

Lake Junaluska

Soco Falls

Visit Haywood Community College

Other Activities

Conclusion

#7 Ammons Drive-In & Dairy Bar

#6 Fat Buddies Ribs and BBQ

#5 Frog's Leap Public House

#4 Jukebox Junction Canton, NC

#3 Clyde's Restaurant

#2 Sweet Onion

#1 Bogarts

Conclusion

FAQ's

What is A Low Country Boil?

Why is it Called Low Country Boil or Frogmore Stew

Frogmore Stew is A Meal for Large Crowds and Gatherings

What You'll Need to Make This Recipe

Ingredients for Low Country Boil

Optional Ingredients

Equipment You'll Need

How To Make Low Country Boil

Step-by-step instructions

What To Serve It With?

Side Dishes for Low Country Boil

FAQ's

Can I Cook A Low Country Boil In my Slow Cooker?

How Do I Store It?

How Long Can I Store it?

Do you have any other Stew Recipes?

Ingredients

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

How The George Foreman Works

Enough about that, How Long Does it Take to Grill A Steak on the George Foreman?

Cuts of Steak to Consider

Preparing the Steak

Recommended Grilling Times for The George Foreman

How to Cook A Steak On The George Foreman: Grill Temperature

How long to Cook Steak on the George Foreman Grill

FAQs

How Do I Adjust the Temperature of My George Foreman Grill?

What Else Can I Cook on the George Foreman?

Can I Reheat Steak that Has Been Cooked on the George Foreman?

How Do I Store Steak that was Cooked?

How Can I Use Leftover Steak?

How to Clean the George Foreman

Do I Need to Use Nonstick Cooking Spray?

Sides that Go well with Steak:

What is Tartar Sauce?

What Do you Eat Southern Tartar Sauce on?

How to make Southern Tartar Sauce

What Ingredients Do I Need?

Mayonnaise

Pickles

Mustard

Lemon Juice

Worcestershire Sauce

Dill Weed

Garlic

Hot Sauce

Kosher or Sea Salt

Pepper

Directions