Category Archives: Southern Cook’n

A collection of southern dishes.

Aside

In the midst of packing and moving so this post is a short one!  Last night I made one of my favorites for dinner – Lamb Chops on the grill! I know, lamb is not nearly as popular here in … Continue reading

Get Spicy with Spicy Remoulade & Spicy ‘Slaw


I’m starting this post out with an apology for the delay between posts – you know how it goes – sometimes life just gets away from you!  But have no fear I am back (do you hear and ominous voice in your head  saying “Be afraid – be very afraid”?) and ready to blog so lets get to it!

As some of my readers know I love southern food, one of the classic things I like about summer – southern food is Spicy Slaw (Coleslaw).  This recipe is my favorite – in fact my 7 year old and I had a argument about who was getting the last bit of slaw when we had it last!  My version features spicy version of classic Remoulade classic southern sauce) mixed  with shredded cabbage, carrots and onion, but also is great as a chip dip or dip for Fish Cakes, such as my Catfish Cakes.

We eat everything quite spicy, and this sauce is no exception, however you can play with the heat level by reducing the hot sauce added.  Pictured with the only Gluten Free Beer I have found that actually tastes like a lager and is GOOD!  (Thank you Bard’s!)

Spicy Slaw

spicy slaw served with fishcakes

  • Shredded Cabbage, Carrot s & Onion (or use broccoli slaw)
  • Remoulade Sauce

 

 

 

 

 

Remoulade Sauce

remoulade ingredients

  • 1/2 cup mayo
  • 1 tsp Horseradish (we use hot)
  • 1-2 tsp hot sauce (Franks or Louisiana Sauce)
  • 2 TB Creole Mustard
  • 1 tsp minced garlic
  • 1 – 2 TB (kosher is better) dill pickle juice (or vinegar)
  • 1-2 tsp Andy Roo’s Creole Seasonings

Now first off, if you look at my photo carefully (sorry was taken with my phone – seem to have misplaced my camera) I actually used Dijon mustard – on account of I was out of creole mustard (better place an order with Mississippi Queen Foods yikes!) but still wanted spicy slaw.   In any case, add all ingredients to a small bowl, and combine (I use a mini whisk) and refrigerate for a min of 30 min to let the flavours come together.  Add generously to the cabbage/carrots and serve.  P.S. this is awesome to dip your french fries into as well!

This will keep in the fridge for up to a week – but good luck making it last that long.   enJoy!

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No Noodles about it – this Chicken & Noodle Casserole is Gluten Free


I love casseroles, I love comfort food, I don’t love gluten (or rather it doesn’t love me). Here’s my gluten free cheesy chicken & noodle casserole recipe.  I have to admit that I started off making this as a tuna casserole – which I love but the rest of my family does not  – I was on my own for supper so I thought I would take advantage of it.  Unfortunately, once I started boiling the noodles and making the white sauce, I realized I had no tuna – so to fridge for the remaining roast chicken left overs it was!  It turned out awesome and as a bonus – I got to clear the fridge of misc leftovers too!

chicken and noddle casserole individual serving

Cheesy, Chicken & Noodle Casserole

  •   1/2 bag of Gluten Free (Rice) Noodles (I used mini shells)
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced orange peppers
  • 1 cup chopped roasted chicken (leftovers work great!)

chicken and noddle casserole cooked

  •   about 2 cup white sauce (recipe below) * you can also use a can of undiluted cream of chicken soup – but read the ingredients if you are looking for gluten free – there is wheat in most of them.
  • 1/4 cup chopped red onion
  • 1/2 tomato – chopped
  • 1/2 cup frozen peas
  • ** any other veggie you want to throw in! (use up leftovers here too! Broccoli  is great)
  • 1/4 cup GF bread crumbs (I use a multi-grain that I get from The Gluten Free Cookery, (available at select gourmet and butcher shops)
  • 1/4 cup shredded mozzarella cheese

White Sauce

  • 2-3TB margarine or butter
  • 1/4 cup all purpose Gluten Free Flour (mine is a rice blend)
  • 1c- 1.5c milk
  • 1/2 – 1 tsp black pepper (to taste)
  • dash salt
  • 1/2 – 1 1/5 tsp Dijon Mustard (I go heavy on the Dijon because I really like it) or use 1 tsp dry mustard

White Sauce:  Heat saucepan over med high heat, melt butter/margarine, add flour and stir to form “paste” , add Dijon mustard, add pepper & salt, add milk slowly a little at a time stirring constantly until you get a thickened mixture.   You can add the shredded cheddar here – and keep stirring but I like to add the cheddar to the mixture after – this is the same way you’d made a cheese sauce for broccoli or scalloped potatoes…..

Casserole:  Preheat oven to 425 degrees C. Cook pasta according to instructions, when done, drain & rinse with cold water (this stops them from cooking any more and getting mushy and gross).  While pasta is cooking, place peppers and onions in a bowl covered in plastic wrap and microwave for 2 min (or saute).  Assemble all ingredients except bread crumbs and mozzarella cheese, in a bowl, mix.  Add noodles & white sauce.  Mix, pour into a greased casserole dish top with bread crumbs, then mozzarella cheese.  Bake uncovered  for 20 minutes (10-15 min longer if you have assembled this ahead of time and everything has cooled down – you want it to be hot (a min of 74 degree C).   enJoy.

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Aside

Ok, so my jambalaya isn’t really haunted – I just ran out of green peppers so substituted orange peppers in – and seeing as Halloween is a few days away – it turned into Haunted Jambalaya.  (Cheesy but whatever). This … Continue reading

Holy Fishcakes its Friday!… or Tues…Weds..Thurs..


Fishcake Friday … ok, so its not Friday but these are great to make ahead of time and freeze, and serve with a salad for a nice light supper, or make into smaller fishcakes and serve as app’s at your next get together (or movie night with the family!).    I started off using this recipe and morphed it to our tastes and what I had on hand.  The result was delish! Next time I would add a little Dijon Mustard as well.   If you don’t care for catfish or basa, you can pretty much substitute any mild fish, salmon, or crab meat into this recipe.  These were way easy to make and will now be a “go to” for easy peasy appy dinners!

Cajun Fishcakes

Ingredients

Boil potatoes in slightly salted water. While the potatoes are boiling, heat a deep frying pan to med high (heat it first before adding ingredients – this will allow your food to cook more evenly).

Add a bit of oil and the fish, cook for 3-4 min per side or until done.

Remove fish from pan, add to bowl, break up with fork.  Add bread crumbs, add seasonings.  Potatoes should be finished boiling – turn off burner, drain potatoes, put back into hot pan to burn off any excess water.  Mash potatoes, add milk (may need a little more),- this is where I would add  some Dijon Mustard next time – add egg to potatoes and stir until blended.

Add to fish mixture. Stir. Heat the fry pan again. Add a little bit of oil for frying. Form into balls and flatten a little, add to hot oil, fry for 2-3 min per side until golden brown. Drain or pat with paper towel.  You can also try spritzing the balls with oil, then broiling or baking (450) instead of frying.  We serve drizzled in remaining 1/2 lemon’s jucie, topped with slices of lemon (or try fancy’n it up with some lemon zest inside or on top of the cakes!), a big salad and homemade tartar sauce.  enJOY.

In-A-Minute Tartar Sauce

  • 1/4  cup mayo
  • 2-3 tsp green relish (hamburger relish)

Mix and let sit for 5 minutes. Serve with fish.

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Aside

Yahoo! Yeahaw! Wahoo!  I’m over he moon! I made some buttermilk cornbread today – ok, so no big deal right? HA! I made it gluten free! Woot Woot!  Let me tell you how much I miss buttermilk cornbread since I … Continue reading

Last Minute Red Beans & Rice


You know those days that you take something out of the freezer to thaw – and think – I’ll figure out a plan later then all of a sudden its 3:45pm and you have no idea what to do with it?  … or is that just me? In any case – that was my situation yesterday afternoon.  At about 3:30pm I realized I had thawed the chorizo (a Spanish sausage) and had no inspiration, and no peppers in the house. Sausage, peppers, onion and potato bake is my “go to” when I am feeling uninspired to come up with something – also a family favourite so at least it works out.  I did what any idea-less foodie would do – I called upon (tweeted) to a few of my foodie friends for suggestions!   @hotpinkapron tweeted back that she was making some red beans and rice with Portuguese sausage – and I though – YUP thats what I want! Obviously from my past posts – you’ve caught on that I really really like southern foods (see my gumbo recipe).   However – I was making dinner for  6pm or so – and didn’t have time to soak my beans and simmer them the way you should (I know I know sacrilege @MSQueenFoods)so I though – what the heck – lets do this the o’ol fashion – hmmm what have I got in the cupboard to make these with?  I gotta say – these were some of the best red beans I’ve made!  Hubby and I each had  servings, my  year old practically licked her plate and my 4 year old – ate most of his (he’s not a big dinner eater – unless its Spaghetti & Mommy’s Meatballs, Mommy’s Taco’s or Mommy’s Pizza …. go figure) . (recipes to  be posted shortly!)

The “Joy” of Red Beans and Rice – southern style – Joy-ified 🙂

 Ingredients:

  •  8 cups of canned kidney beans (rinsed & drained)
  • (this is equivalent to a large commercial 100 oz sized can of kidney beans )
  • 1 1/4LB (approx 500g) Chorizo (chopped)
  • 1 cup chicken stock

  • 1/2 c tomato sauce (I had some leftover homemade so I threw it in – you could just use tomatoes)
  •  1TB minced garlic
  • 2 Tsp HOT Cayenne Pepper Sauce (like Lousianna Sauce)
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

  •  3-4 small (2 large) bay leaves
  • 2 TB dried parsley
  • 2 tsp cumin
  • 1/2 LB onion diced
  • white parboiled rice
  • optional:  Additional hot sauce like the Gator sauces line or Melinda’s  to add at the table.

Method:
In a large saucepan saute the garlic and onion in EVOO (extra virgin olive oil) for a few minutes until onions are soft, add parsley and bayleaf, add chorizo and cook until no longer pink.

Add beans, chicken stock, and the rest of the spices (except optional additional hot sauces). Simmer stirring occasionally for 45 min- an hour.   Cook rice, serve red beans over rice (some people like the rice added in and some like it over the top.  I added steamed asparagus for a veggie.

Enjoy!  From My Kitchen to Yours – Happy & Healthy Eating!