Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

My Low-Carb Diet

I've been on a low-carb diet for years, off and on. My weight has gone up and down somewhat, but I have been able to keep off over 100 pounds for 20 years, thanks to low-carb eating.

The biggest problem with this eating plan is that I love carbs! In fact, I think I'm addicted to them. My body does not love carbohydrates, however. Just a small amount of carbs raises my blood glucose and my weight, and my joints feel achier. Physically, I feel much better when I'm following a very low-carb diet, but mentally, I often find myself daydreaming about breads, rice, corn, potatoes, and ice cream.

I find if I'm able to eat low-carb foods that are high in taste appeal, it's easier to forego the carbs. I don't count calories, protein grams, or fat grams; I count only carb grams. This really works for me, especially because there are still a lot of tasty foods I can enjoy, like the pepper poppers I describe here.

Low Carb vs. Keto: What's the Difference?

A lot of people get low-carb diets confused with the keto diet. While both are very low in carbohydrates, there are some differences. Typically, a low-carb diet is low carb, high protein, and moderate fat. A keto diet, on the other hand, is low carb, moderate protein, and high fat.

The low-carb diet works better for me than does the keto diet. For one thing, I don't want to consume so much fat. For another, I like the freedom of eating lean meats and not having to eat a certain number of fat grams each day. I'd rather eat more protein than fat. To me, low carb is just a lot easier and tastier. I can enjoy lots of chicken, turkey, fish, and other lean sources of protein. Before I had an allergic reaction to shellfish, shrimp, lobster, and crab made up a large part of my low-carb meals.

Creating Low-Carb Recipes

I'm often creating low-carb recipes. I love to cook, and I'm a very creative person, so I find figuring out dishes on my own to be enjoyable and rewarding. As I mentioned, I try to keep my daily carb count low, but I still like to eat yummy foods. Sometimes it's quite a challenge, but I've come up with some low-carb recipes that usually satisfy my cravings.

These pepper poppers are low-carb and keto-friendly. Each popper has less than one gram of net carbs, and because they contain fat and protein, they're very filling and satiating. They work well as a snack, an appetizer, and a party food—but sometimes I make an entire meal of them.

How to Prepare the Jalapeño Peppers

First of all, choose peppers that are bright dark green and shiny, with no blemishes. For this recipe, I like to use jalapeños that are about 2 1/2 inches long. Rinse the peppers well in cool water and drain on paper towels. Put on plastic gloves! Handling hot peppers can give you a condition known as “pepper hands,” which can make your hands and fingers burn and tingle for days. It's not fun; I've had it.

Slice peppers in half, lengthwise, leaving on the stem. The attached stem will make a nice little handle. Use a teaspoon to scrape out seeds and interior membrane.

Cook Time

Ingredients

• butter-flavored cooking spray
• 20 jalapeño peppers, halved, lengthwise
• 1 (8-oz) carton Walmart cream cheese spread, onion and chive or garden vegetable
• 20 Hillshire Farms Lit'l Smokies, halved, lengthwise
• 14 slices bacon, cut into thirds

Instructions

1. Line a large baking sheet with foil. Spray lightly with butter-flavored cooking spray.
2. Place prepared peppers on baking sheet, cut side up.
3. Using a butter knife or spoon, spread about 1 teaspoon cream cheese spread inside each pepper.
4. Press ½ a sausage into the cream cheese on each pepper.
5. Stretching a bacon strip, wrap each filled pepper. Make sure the seam is on the bottom of the pepper.
6. Place the baking sheet in a cold oven and set the oven to bake at 350 degrees.
7. Bake for 50 to 60 minutes.
8. Serve with your favorite low-carb dressing as a dipping sauce. Buttermilk ranch is perfect!

© 2021 Holle Abee

Comments

Brian from Kuala Lumpur Malaysia on July 24, 2021:

Going Keto certainly has its' perks. ;) Love me some delicious baked pepper poppers and your recipe seems easy, Holle. The wait time is worth it when you sink your teeth into the crunchy poppers.

Bill Holland from Olympia, WA on July 23, 2021:

Sure, why not? The hotter the better, right? :)

My family and I are avid anglers, with a special affinity for saltwater fishing.

Saltwater Fishing

My family and I are avid anglers, with a special affinity for saltwater fishing. We make trips to the coast just for fishing, and we spent much of our beach vacations fishing. We've fished the Atlantic from North Carolina to Florida, and we've fished all along Florida's Gulf coast. We mostly ply the waters of bays, tidal rivers, and estuaries in search of inshore species.

I also love to cook, and I really enjoy cooking fish. My family likes eating fish, too. Eating fish that's super fresh is a real treat—much, much better than fish you purchase. Sweet, mild flesh, straight out of the water, is nothing less than amazing! We don't like the taste of “fishy” fish or oily fish. With that in mind, below are my top 10 choices for the tastiest inshore species.

1. Grouper

I know what some of you are thinking: grouper isn't an inshore species. Well, where we fish a lot, in Southwest Florida, it is caught inshore. In my opinion, grouper is the most delicious fish in the world. The flesh is mild, firm, and flaky. It doesn't dry out during cooking like many fish do. Grouper are thick, stocky fish, so the fillets are thick enough to stand up to grilling. It's also good broiled and baked, and smaller fillets or “fingers” are good when battered and fried.

2. Flounder

Flounder is a close second to grouper. The flesh is white and flaky, and it's extremely mild in flavor. It's not as firm as grouper. With a flounder, you get four fillets—two thicker ones from the top side, and two thinner ones from the bottom. These can easily fall apart while grilling, so it's better to batter-fry or broil them. Whole flounder are wonderful when stuffed whole with crabmeat and baked, too. Flounder can dry out pretty easily, so be careful not to overcook it.

3. Pompano

Pompano is highly valued by chefs because of its unique flavor and its firm, cream-colored flesh. Most cooks choose preparations that leave on the skin, which is edible. The flesh has a little more fat than the other species discussed here, but it doesn't usually have a strong fishy taste. The fish are on the smaller side and often cooked whole, after entrails have been removed. A great way to cook pompano is to saute it in a mixture of butter and olive oil and to drizzle it with lemon juice or white wine. Herbs and spices will complement the flavor, but don't overdo it. You might want to try minced ginger, dill, chili powder, garlic, thyme, celery salt, or turmeric.

4. Mangrove Snapper

These tasty snapper don't get very big, but they have a wonderful flavor. To me, they have a milder flavor than their more popular relatives, red snapper. The pale pink flesh is sweet and firm and can be cooked in a variety of ways: fried whole, filleted and fried, pan broiled, or baked. Our favorite way to cook mangrove snapper is to remove the entrails and scales, stuff the body cavity with crabmeat, and grill it over moderately hot coals. Drizzle it with melted butter and sprinkle with your favorite spices.

5. Sheepshead

Sheepshead was always my dad's favorite fish to eat. The flesh is white, mild, moist, and firm. Because of the sheepie's diet, the meat tastes somewhat like crustaceans. In fact, sheepshead are often referred to as “poor man's lobster.” I like to broil the fillets in the oven with butter, lemon juice, lemon pepper, and Old Bay Seasoning. It really does taste a lot like lobster! Of course, the fish can also be fried, sauteed, baked, or grilled.

6. Spotted Seatrout

Also referred to as speckled trout or specks, spotted seatrout are delicious! The flesh is mild and delicate, and it breaks down quickly after the fish is landed. It's best to get these fish cleaned and on ice as soon as possible. We like to fillet the trout, dip them in a beer-egg wash, flour them, and fry them in hot oil. They can also be grilled whole or broiled. They're especially good drizzled with lime juice.

7. Redfish

You've probably heard of blackened redfish, but there are other great ways to cook these fish. A legal-sized fish will be plenty large enough to fillet. The firm flesh can stand up to grilling and to strong spices like cayenne pepper, chili pepper, and Tabasco sauce. If you prefer, leave the fish whole, fill it with stuffing, and bake it. It's a lean fish, so you'll need to add some butter or oil when baking, grilling, or broiling. For a really savory sensation, try cooking redfish in hot bacon grease!

8. Whiting

Whiting are vastly underrated. They're numerous, they're easy to catch, and they're quite tasty. Sure, most of them are small, but these little ones are great headed, gutted, scaled, and batter-fried. Sometimes you'll catch a larger fish, called a “bull whiting,” and these are large enough to fillet. Again, batter frying is the best way to cook them, but you might also saute them in butter. Another idea is to steam the cleaned fish and flake the meat into a bowl. Add an egg, mayonnaise, dry breadcrumbs, minced onion, minced bell pepper, and seafood seasoning. Form into patties and brown in butter to have yummy fish cakes!

9. Puppy Drum

Puppy drum are small black drum, usually under five pounds. Most people don't like eating larger black drum because they often contain worms and because the flesh isn't very flavorful. Smaller black drum have finely textured flesh with a mild, almost sweet, flavor. Cook these whole or fillet them. We like them fried, but they're also good on the grill. Another way to prepare black drum is to cut it into chunks, cook it, and use it in tacos.

10. Shark

You might be surprised to see shark on this list, but when prepared properly, shark meat is delicious! It's lean and has a mild flavor, somewhat like chicken or pork chops. First of all, you need to get it from the water to the kitchen as quickly as possible. Remove the skin, as it contains ammonia. Cut the meat into steaks or fillets. The flesh can be rubbery, so pound it with a meat mallet. Next, marinate the meat for several hours. If you're going to grill or broil the shark, soak it in Italian dressing. If you're going to batter-fry the fillets, soak them in buttermilk. Our favorite way to eat shark is to batter it and deep-fry it in peanut oil.

Experiment!

If you bring home a fresh catch, don't be afraid to experiment! If you have enough fish, you might want to try two or three different cooking methods at the same time. Fry some of the smaller fillets, throw some larger fillets on the grill, and bake a whole fish. Try different seasonings, too. Some you might wish to try are curry, lemon pepper, garlic, soy sauce, onions, peppers, fresh dill, celery, thyme, sage, ginger, citrus juices, basil, paprika, Italian parsley, and tarragon.

© 2021 Holle Abee

Comments

Nyesha Pagnou MPH from USA on May 25, 2021:

This is an interesting hub. Thanks for sharing the information!

My ancestors lived in Charleston and other parts of South Carolina's Lowcountry. This is a wonderful old recipe for shrimp creole.

Charleston Cuisine

My ancestors, for several generations, lived in Charleston and other parts of South Carolina's Lowcountry, as well as nearby Savannah, Georgia. The cooks in the family followed the traditions of Lowcountry cuisine and Charleston cuisine, which were established by those who settled and lived in the area: Native Americans, wealthy British landowners, Huguenots from France, settlers from the Caribbean, and slaves from West Africa.

The newcomers brought with them their own cooking methods, foods, and spices, and because Charleston was an important port, many spices and other foreign goods were made available to her residents. The spices and cooking methods were adapted to local foods such as tomatoes, corn, peppers, greens, okra, sweet potatoes, shrimp, crabs, fishes, pork, chicken, and wild game.

Perhaps the most important food staple of all was locally grown rice, which was produced on large plantations. My great-grandmother cooked rice three times a day, to be served with every meal. Sometimes the rice was mixed with other foods, sometimes it was served as a side dish, sometimes it was made into a dessert, and sometimes another dish was served over the rice. Such is the case with shrimp creole.

Leftover Boiled Shrimp

Do you ever have leftover boiled shrimp? Do you find yourself wondering about how to put them to good use? Using them in a good shrimp creole recipe is a tasty decision! We had a big shrimp boil on Christmas Eve, and I put about two pounds of the cooked shrimp in the freezer. I froze them with the shells on, which helps protect the delicate flesh. After thawing them, I peeled and deveined them, so they'd be ready to add to my tomato base. My shrimp were already flavorful because I boiled them in a brew of water, salt, beer, vinegar, lemon juice, and lots of spices and herbs.

I like my shrimp creole to be brimming with shrimp. I've had the dish in some restaurants that were very stingy with the shrimp, and those versions weren't nearly as good as mine. I like for there to be just enough of the tomato base to cling to each shrimp. In other words, I think the shrimp should be the star of any shrimp creole. That being said, you don't have to use an exact amount of shrimp. You might prefer more sauce and fewer shrimp.

Shrimp Creole

I know what you're thinking: Hey, that's a New Orleans dish! Indeed, it is, but it's also a popular dish in Charleston. In fact, with a little research, you'll discover that many Lowcountry or Charleston dishes are very similar to those associated with New Orleans, although they might be called by a different name.

When you think about it, this food fact shouldn't be surprising. Both cities were heavily influenced by basically the same ethnic groups, and the main ingredients for shrimp creole were locally produced in both regions.

In general, Charleston shrimp creole is a little sweeter than its New Orleans cousin. Another slight variation I've noticed is that Charlestonians sometimes add a little curry powder to their shrimp creole. The same goes for okra. If you don't like the taste of curry or of okra, you can omit them from the recipe. By the way, I often omit celery from my recipe because my husband doesn't like it. Leaving it out doesn't diminish the rich flavor of this dish.

Please rate my recipe! Thanks!

Cook Time

Ingredients

• 4 slices thick bacon, chopped
• 1 small to medium yellow onion, chopped
• 1 green bell pepper, diced
• 1/3 cup celery, finely diced
• 2 teaspoons minced garlic
• 2 cans (15 ounces each) crushed tomatoes
• 2 cans (14.5 ounces each) diced tomatoes, with liquid
• 1 can (14.5 ounces) sliced okra, drained
• 1/2 teaspoon ground red pepper
• 2 tablespoons sugar
• 1 tablespoon apple cider vinegar
• 1-2 teaspoons Tabasco sauce
• 1/2 teaspoon curry powder
• 2 bay leaves
• 1 pound boiled, peeled, deveined shrimp, tails removed
• salt and pepper, to taste

Instructions

1. In a Dutch oven or stock pot, sauté bacon, onion, bell pepper, and celery until bacon is cooked and veggies are soft. Drain off all but one tablespoon bacon fat.
2. Add garlic and continue cooking for 1 minute.
3. Add tomatoes, okra, red pepper, sugar, vinegar, Tabasco sauce, curry powder, and the bay leaves.
4. Cover and simmer mixture for 40 minutes, stirring often. Remove bay leaves.
5. Add shrimp and cook for an additional 15 minutes.
6. Add salt and pepper, to taste.
7. For a thicker mixture, simmer without lid until desired consistency is reached.
8. Serve over rice.

Comments

Holle Abee (author) from Georgia on July 17, 2019:

Thanks, Kenneth! We LOVE seafood, and I have a ton of shrimp recipes.

Kenneth Avery from Hamilton, Alabama on July 16, 2019:

Hey, Holle . . .Wow, what a delicious hub. No pun intended. I must be honest. Anytime that someone tells about shrimp . . .my antenna goes up and I have to know about a new shrimp-based recipe.

These are tremendous. Keep up the fine work.

ryan phillips on March 12, 2019:

this food looks mug 3/10

Jo Miller from Tennessee on January 10, 2019:

Looks yummy. I can't wait to try it.

Barbara Bethard from Tucson, Az on January 07, 2019:

Just the meal for mid winter! this looks/sounds just like the recipe my mom made!

Holle Abee (author) from Georgia on January 07, 2019:

Howdy, Peggy! Thanks so much for reading!

Holle Abee (author) from Georgia on January 07, 2019:

Hi! It's much easier than it sounds and looks. Just fly on over, and you can dine with us!

De Greek from UK on January 05, 2019:

I started reading this full of hope, because my wife is away and I must learn to cook. However, this is too complicated for me :D

Peggy Woods from Houston, Texas on January 04, 2019:

Oh yum! I am going to pin this recipe and cook it soon! I will be substituting frozen okra for the canned since I have it in the freezer. Cannot wait to eat some of this. Thanks for your recipe.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

British Foods

As a retired teacher of British Literature, I’m quite an Anglophile. I’m also a dedicated “foodie,” so I suppose it’s only natural for me to be interested in traditional English or British foods. Now, I’m not curious about such dishes as kidney pie or blood puddings (or God forbid, haggis), but I have tried my hand at preparing several other traditional foods of Great Britain. Lately, I’ve been wanting to tweak my Yorkshire puddings, which isn’t a pudding at all, in the American sense. These puddings are much more like what we yanks refer to as “popovers.” Since I’m making a roast beef dinner for our big Sunday meal, I thought Yorkshire puddings would be the perfect accompaniment. They turned out great! You’ll find my recipe below.

Preparing Yorkshire Puddings

I don’t own a traditional Yorkshire pudding tin, so I chose to use a tin made for large muffins. I found it at Walmart, and I think it was under $6. Of course, you can also use a regular-size muffin tin, or you can buy a flatter tin made especially for the English puddings. I wanted my puddings to be really tall, however, which is the main reason I use the deep muffin pan.

Traditionally, Yorkshire puddings are made with beef fat, but I didn’t have enough beef tallow on hand. Since I was going to prepare a roast beef, however, I chose a fatty cut and used the fat to my advantage. I drizzled my old black iron skillet with cooking oil and browned the roast on both sides before putting it in the over to roast. After browning the meat, I set aside the skillet to cool.

Once I had my Yorkshire pudding batter ready, I heated the oil and beef drippings from the roast over medium-high heat, just to the smoking point. That’s what I used as my fat in the recipe. There were some tiny bits of browned beef in the oil, but I think that just added to the flavor of the puddings! If you don’t have any beef drippings, you can use cooking oil or butter fat.

Secrets to Big, Puffy Yorkshire Puddings

This is actually a pretty simple dish with just a few ingredients, but there are a few secrets to getting perfect, puffy puddings. One is to incorporate a lot of air bubbles into the batter. I used an immersion blender for this, and it worked like a charm. Another tip is to chill the batter. I placed mine in the fridge for about an hour. Also, you need to make sure your oil or fat is piping hot. When you pour the cold batter into the muffin cups, the batter should sizzle.

Lastly, DO NOT OPEN THE OVEN DOOR! For at least the first 20 minutes of cooking, don’t open the oven door. If you do, your puddings will fall, and that’s not what you want. You want your Yorkshire puddings to be soft and airy, with an almost custard-like consistency.

Please rate my quick and easy recipe! Thanks!

Easy Yorkshire Pudding Recipe

• 1 1/2 cups all-purpose flour
• 3/4 cups whole milk
• 3/4 cups water
• 1 1/2 cups eggs, slightly beaten
• Lawry's garlic salt, to taste
• black pepper, to taste
• oil or fat

Instructions

1. Sift flour into a large bowl. Gradually add liquid and eggs, a little at a time. Alternate between the two. Add seasonings. Stir until combined.
2. With an immersion blender or wand blender, mix batter until smooth. Mix from top to bottom to get air into the batter.
3. Chill batter, covered, for an hour in the refrigerator.
4. When you’re ready to bake your puddings, preheat your oven to 425 degrees.
5. Heat oil or fat over medium-high heat just until it begins to smoke. Cover bottoms of muffin cups with hot oil.
6. Give the batter a few more strokes of mixing. Working quickly, add batter to tin. Fill each cup almost to the top.
7. Bake for 10 minutes. Reduce heat to 400 degrees and continue baking for 25-30 minutes. Again, don’t open the oven door for the first 20 minutes!
8. Remove Yorkshire puddings from oven and serve as soon as possible. These are great with butter and jam, and they’re also quite tasty when drizzled with gravy!

Easy Recipe for Yorkshire Puddings!

Yes, this is an easy recipe for Yorkshire puddings. If you’ll follow my tips and suggestions, your puddings should turn out perfectly! They should be crisp on the outside and airy and creamy on the inside. They’re wonderful with roast beef, roast chicken, fresh pork, and smoked ham. You can even use the puddings as “holders” for desserts! Just top them with fresh berries and whipped cream. Next time you’re in a British sort of mood, give these Yorkshire puddings a try!

Comments

Holle Abee (author) from Georgia on March 13, 2017:

Eric, I'm not sure they would rise enough. Good to see you!

Eric Dierker from Spring Valley, CA. U.S.A. on March 13, 2017:

Interesting, I don't think I have had them outside of London. Thanks I think I will give this a try. I am limiting wheat these days, could you use one of those funny flours?

Peggy Woods from Houston, Texas on March 12, 2017:

I made Yorkshire pudding (popovers) many years ago and forgot about how light and lovely they are. Thanks for the reminder! Will have to give them a try again thanks to you.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Grilled Lobster

I LOVE lobster! It’s my favorite food in the whole world. In addition to being scrumptious, this crustacean is actually pretty darn healthy for you. A whole cup has just 130 calories, 28 grams of protein, and almost no fat. Lobster meat contains no carbs, and it’s a good source of copper, B12, selenium, and magnesium.

Because it’s pretty expensive, we don’t eat this dish often, so when we do, I make sure it’s going to be delicious. It’s good to eat lobster in a restaurant, provided the chef knows what he’s doing, but you can get a better dish and save some money by cooking lobster at home. It’s actually quick and easy!

When our local Publix has lobster tails on sale, I usually buy several and enjoy a lobster feast. As part of our New Year’s celebration last month, we had grilled lobster tails along with filet mignon. I attacked the tails and gave my steak to my husband. They were amazing! If you want to try grilling your own lobster tails, follow my methods and recipe, found below.

Cook Time

Ingredients

• 2 lobster tails, prepared per instructions below
• extra virgin olive oil
• lime juice
• Old Bay seasoning

How to Prepare a Lobster Tail for Grilling

There are several ways to prepare this particular crustacean tail for cooking. From my experience, the best way is to butterfly the tail. Scroll down to find photos showing each step.

1. First, rinse and dry the tails and place the tails on a cutting board, back side up.
2. Using a knife, kitchen shears, or a stout pair of scissors, split the shell down the center of the back, starting at the open end. Cut almost to the fanned-out part of the tail, leaving the end of the meat still attached.
3. Spread out the shell a little and slip your fingers under the meat. Pull it up so that the bottom is exposed but still attached.
4. Oil and season the underside of the tail. Place the meat back in the shell, and oil and season the top part of the lobster meat.
5. To butterfly the lobster, place a knife blade into the cut you made. Rock it back and forth, cutting through the meat. Do not cut into the belly shell. Remove the intestine, and discard it.
6. Spread out the shell with both hands, but do so carefully. You don’t want to break off the shell because it helps keep the lobster from drying out and holds in the seasonings you’re using.

How to Grill Lobster Tails

1. Make sure your grill grate is clean. Heat to medium-high heat.
2. Prepare lobster tails as explained above. Spread top and bottom of tail meat with olive oil. Sprinkle with lime juice and Old Bay.
3. Place seasoned tails on grill, open side up.
4. Close lid and cook for 10 minutes.
5. Turn lobster tails over, close grill lid, and cook for 2 more minutes.
6. Remove lobsters from grill and serve with melted butter, lime or lemon juice, and Old Bay or other spices.

Please rate my recipe for grilled lobster!

See Below for Pictures and More Detailed Instructions

Maine Lobster vs. Spiny Lobster

My old pal from Newfoundland and I used to argue this point quite often: Which is better the better lobster: Maine or spiny? He thinks the Maine is superior, but I disagree. In my opinion, spiny lobster, which we refer to as “Florida lobster,” is sweeter and not as tough. It just has more flavor, in my opinion, along with a better texture. I need to add here that I’ve never eaten a California, or Pacific, spiny lobster.

You might know the spiny lobster as “rock lobster.” The main thing you notice in its appearance is that it lacks the large claws Maine lobsters have. With a spiny one, most people eat only the tail, although there is a little meat in the body and in the legs.

A Maine lobster, or “American lobster,” lives in cold water and has large edible claws. Many diners think the best meat on a Maine lobster is in the claws. Ounce for ounce, a spiny lobster generally has more tail meat than a Maine lobster has in its tail.

Because I love lobster so much, I’ll eat either type with pleasure! Both are succulent. When I have the choice, however, I’ll choose a Florida tail any day over a Maine one. This could very easy be because I live near Florida, so the spiny lobsters here are fresher than Maine ones, which have to be shipped in. As for the live ones in tanks, I read that they lose weight in captivity. I suppose I should hold my final judgment until I’ve eaten a truly fresh Maine lobster.

Quick and Easy Recipe!

I'm not sure why, but some people are intimidated by the thought of grilling lobster. In truth, however, it's pretty hard to make a mistake. Just be sure not to overcook the tails, which will cause the meat to dry out. Other than paying close attention to cooking time, this is a super quick and easy recipe for grilled lobster! It's better than the lobster you'd find in most restaurants, and it's significantly cheaper. Give it a try!

Comments

Holle Abee (author) from Georgia on March 12, 2017:

Thanks, Rachel!

Rachel L Alba from Every Day Cooking and Baking on March 12, 2017:

I agree, lobster is the most delicious food I could every eat. I love it by itself or with anything else. I cook just like you do in your recipe. I love lobster mac and cheese too. Thanks for sharing the information about the differences with Rock and Main lobsters.

Peggy Woods from Houston, Texas on March 12, 2017:

That is good to know Holle. I will have to give your recipe a try. I tried 3 times to reply to your comment on my hub but could not. It keeps zipping up to the top of the page. Must be a glitch. Glad you liked my recipe.

Holle Abee (author) from Georgia on March 12, 2017:

Peggy, many stores remove the intestine before you purchase the tails. Thanks for reading. Good to see you!

Peggy Woods from Houston, Texas on March 12, 2017:

I have never prepared lobster at home. I did not realize that if you purchase just the tails that they still have the intestines attached. Your instructions say to not cut through the belly shell. Too bad we are not neighbors. Would love to see this personally done. I would be afraid that I would cut into the intestine by mistake.

A steak and lobster meal sounds great!

Holle Abee (author) from Georgia on March 12, 2017:

Dr. M, thanks so much for reading and leaving a comment!

Holle Abee (author) from Georgia on March 12, 2017:

Thanks, Eric! I haven't tried Pacific lobster, but I'm sure I'd love it!

Dr Kulsum Mehmood from Nagpur, India on March 11, 2017:

Very nice mouth - watering recipe ..... well - written and properly illustrated ..... I do intend to try it out . Thanks for sharing .

Eric Dierker from Spring Valley, CA. U.S.A. on March 11, 2017:

Whahoo this was great. I confess we will go out for Pacific Lobster tonight. Anniversary dinner. I am all in on all lobster but prefer our kind of tough Pacific. My wife grew up with it "Saigon Style". So when she tasted ours she fell in love. Thank you for sharing this great article.

Holle loves to cook. BBQ and BBQ sauce is something she and others in the Deep South take seriously.

Why Make Homemade BBQ Sauce Recipes

I make my own homemade BBQ sauce all the time. Rarely does a week pass without my family members cooking some type of meat on the grill or meat smoker. Actually, it’s not unusual for us to grill two or three times a week, weather permitting. We’re a family of grillers and smokers, and we almost always use homemade sauces. I’m not saying we never use commercially bottled sauce—we do sometimes when we’re especially pressed for time. Otherwise, we make our own, and some of them are pretty unique. In other words, they’re not usually ones you’d find in supermarkets or even in specialty grocery stores.

Sometimes, some of our taste combinations might seem a little strange to some individuals, but sounds, like looks, can be deceiving. In fact, some of our strangest-sounding sauces have been real crowd-pleasers! Yep, we do a lot of entertaining, and some type of BBQ is often the star of the events. Now, after reading this article, I hope you’re inspired enough to try making your own homemade BBQ sauce!

1. Basic Barbecue Sauce

Everyone needs a good basic BBQ sauce recipe, in my opinion. I’m talking about a go-to sauce you can mix up in a hurry by memory whenever you crave BBQ chicken, beef, pork, venison, or some other meat. Also in my opinion, a barbecue sauce should be thick enough to cling to the meat. Thin, runny sauces don’t stick, so what’s the point in using them?

Speaking of thick sauces, you might want to consider cooking your BBQ sauce before using it on the meat. Some recipes don’t require cooking, but when you take the time to simmer the sauce, it gets thicker, and the flavors become more enhanced. It’s not like you have to cook it all day. In most cases, just a few minutes on the stove will suffice.

Another good thing about having a good basic barbecue sauce recipe is that you can tweak it to make lots of different versions. With that in mind, you probably want to keep your basic sauce…basic. You don’t want it to be too sweet, too spicy, or too overpowering. You can easily turn a bland sauce into something fiery, exotic, or sweet. Below is a good recipe for basic BBQ sauce.

Ingredients

• 1 cup Heinz ketchup
• 1/2 cup brown sugar, packed
• 3 tablespoons prepared mustard
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Liquid Smoke hickory flavor
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt, to taste

Directions

Combine all ingredients and add to a saucepan. Bring to a slow boil and immediately lower heat. Simmer, uncovered, for about 30 minutes, stirring occasionally. Store leftover sauce in a covered container in the refrigerator. The sauce will keep for 10 days to two weeks.

2. Orange-Tangerine BBQ Sauce

I sort of created this BBQ sauce recipe by accident. By that, I mean I didn’t plan it in advance. My son-in-law was going to grill some chicken one Sunday afternoon, and we were out of store-bought sauce. We had just received a big box of oranges and tangerines as a Christmas gift, and I knew there was no way we’d eat all the fruit before it spoiled. I decided to incorporate some of the citrus fruits in a homemade barbecue sauce.

It was awesome! My son-in-law is an expert on the grill, and he proclaimed this the best BBQ sauce he’d ever eaten. My husband agreed. I loved it, too, but I still think my candy applesauce is my favorite. This one is a very close second, however, and it might be my favorite for BBQ chicken, and it's a great wing sauce. The candy apple sauce is better suited for ribs.

Cook Time

Ingredients

• 2 large navel oranges
• 4 tangerines
• 1/4 cup apple cider vinegar
• 1 cup Heinz ketcup
• 1/2 cup packed brown sugar
• 2 tablespoons prepared mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon powdered ginger
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper
• 1 teaspoon Lawry's garlic salt
• hot sauce, to taste

Instructions

1. Peel fruits and remove seeds. Break into sections. Place flesh in blender and add cider vinegar. Pulse until pulp is smooth, and then liquefy.
2. While blending slowly, add remaining ingredients. Process until smooth.
3. Pour contents of blender into heavy saucepan. Bring to a slow boil, while stirring.
4. Reduce heat and simmer, uncovered, for twenty minutes, stirring occasionally.

Rate My Homemade BBQ Sauce!

3. Teriyaki-Peach BBQ Sauce

We love making this sauce when we have juicy fresh peaches on hand. It's great as a grilling sauce, and it also makes a wonderful dipping sauce. I think the grandkids would eat it on just about anything. Whenever they have chicken nuggets, for example, they always hope to find some leftover sauce in the fridge to dip their nuggets in.

Ingredients

• 1 recipe for Basic BBQ Sauce
• 2 ripe peaches
• 1 cup peach nectar
• 1/4 cup teriyaki sauce (thin kind)
• 1 teaspoon powdered ginger

Directions

1. Make a batch of Basic BBQ sauce using the recipe in this article, but do not cook it yet.
2. Peel, pit, and chop the peaches.
3. Place peaches, peach nectar, teriyaki sauce, and ginger in a blender and puree. Blend in the basic sauce until the mixture is smooth.
4. Bring to a slow boil and reduce heat. Simmer, uncovered, for about 30 minutes, stirring occasionally.

It's great on chicken and pork, and adds a wonderful component to grilled shrimp, scallops, and fish!

4. Cherry-Chipotle BBQ Sauce

This is often my go-to recipe for bone-in pork loin, and for visual effect, I leave a few of the cherries whole. It's also good on chicken, lean ribs, pork chops, and ham. If you're using it on a cured ham, I recommend that you don't include salt in the recipe.

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped green onion (white part only)
• 1 teaspoon minced garlic
• 1 1/2 cups Heinz ketchup
• 1 cup fresh or frozen (thawed) pitted cherries
• 1/2 cup brown sugar, packed
• 1/4 cup prepared mustard
• 1/4 cup apple juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 2 teaspoons chipotle powder
• 2 teaspoons hot sauce
• 1 teaspoon black pepper
• 1 teaspoon salt

Directions

Melt butter is a small pan. Add onion and sauté until almost soft. Add minced garlic and cook for one minute longer. Pour contents of the pan into a blender. Add remaining ingredients and puree until smooth. Pour contents into a saucepan and bring to a slow boil. Reduce heat. Simmer, uncovered, for 20 to 40 minutes, until desired consistency is reached. Stir occasionally.

5. White BBQ Sauce

The first time I was served white barbecue sauce, I wasn't sure what to expect. After all, I was used to red or brown sauce, so I wasn't at all convinced I'd like the white version. That very first time, I had it on Cornish hens, and it was delicious! Since then, we often use it on grilled chicken, and it's a tasty dipping sauce for wings. Give it a try!

Ingredients

• 1 jar (10 ounces) Durkee Famous Sandwich and Salad Sauce
• 1 cup mayonnaise
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 tablespoon grated horseradish
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grated white onion
• 2 teaspoons melted butter
• 2 teaspoons black pepper
• 1 teaspoon lemon pepper
• 1 teaspoon minced garlic
• Salt to taste

Directions

Blend all ingredients until smooth. Store in fridge until ready to use. This is a great sauce for chicken, turkey, quail, doves, and Cornish hens. Believe it or not, it’s tasty on prime rib, too!

6. Mesquite BBQ Sauce for Beef

My gang and I usually prefer a sweet-hot BBQ sauce for chicken and pork, but for beef, we prefer a more savory sauce. One with the smoky flavor of mesquite is even better. In my opinion, mesquite and grilled or smoked beef go hand in hand.

Ingredients

• 1 batch of Basic BBQ Sauce Recipe (reduce brown sugar to ¼ cup)
• 2 tablespoons butter
• 1 yellow onion, diced
• 1 teaspoon ground cumin
• 1 teaspoon cayenne
• 1/2 to 1 teaspoon Liquid Smoke, mesquite flavor
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme

Directions

Make basic barbecue sauce, with reduced amount of brown sugar. Set aside. Melt butter and sauté onion until tender. Add to blender and puree. Add remaining ingredients and liquefy. Pour mixture into saucepan and bring to a slow boil. Reduce heat. Simmer, uncovered, for about 30 minutes, stirring occasionally. Use on steaks, brisket, beef ribs, roast beef, or hamburgers.

Have Fun Making Your Own BBQ Sauce

There’s no reason in the world you can’t make your own homemade BBQ sauce that’s tasty and inexpensive. Furthermore, nothing could be much easier—seriously! There’s really no way to mess up. Just taste frequently as you go. If the sauce gets too sweet, too tangy, or too spicy, you can always adjust the ingredients. If it gets too thick, you can thin it with some water, fruit juice, soft drink, or vinegar. If the sauce needs to be thicker, you can simmer it on the stove until it reaches the consistency you’re trying to achieve.

If the sauce tastes delicious to you, that’s all that matters, so don’t get the idea that a barbecue sauce recipe you made or created is a total disaster. In almost every case, the concoction can be saved, so don’t be afraid to do some experiments on your own. It’s easy to make your own BBQ sauce. Feel free to borrow the BBQ sauce recipes I’ve included here, and don’t be scared to add some of your own favorite ingredients to create your own signature homemade BBQ sauce!

Comments

USMC66'- on March 06, 2020:

No one should use Heinz ketchup. It is filled with preservatives. Use ONLY HUNTS.....no preservatives 100% pure ketchup.

John White on January 10, 2020:

Love the article, gonna put it to work.

Holle Abee (author) from Georgia on August 14, 2016:

Chris, that recipe is on bestamericanfood.net

Chris on August 13, 2016:

Where can I find the candy apple sauce recipe??

Rachel L Alba from Every Day Cooking and Baking on September 12, 2015:

Hi Hollee, Your pictures are mouth watering and look so good. I make my own barbecue sauce also and it is similar to yours. I am going to pin your so I can refer back to them. Thanks for sharing. I gave it 4 stars because the 5th one didn't show up.

Blessings to you.

Holle Abee (author) from Georgia on December 30, 2014:

Mary, I hope you had a wonderful Christmas. Happy New Year!

Mary Hyatt from Florida on December 30, 2014:

All of your recipes for BBQ sauce sounds great to me! We Barbecue a lot at my place, with my SIL doing the honors. I never heard of a white BBQ sauce, but it sounds pretty good.

I have bookmarked your recipes for future use!

Voted UP, etc. and shared.

Holle Abee (author) from Georgia on December 18, 2014:

Hi, pals! If you're going to try just one of these sauces, I strongly recommend the orange-tangerine sauce. It is truly an amazing BBQ sauce!!

Thanks to everyone for reading and commenting!

MaryBeth Walz from Maine on December 17, 2014:

Wow, they all look awesome, but I think I like the sound of the Cherry - Chipotle BBQ Sauce the best!!

Barb Schindel from Wisconsin on December 15, 2014:

Everyone of the recipes sounds great. We use the sauce on the ribs most of the time, occasionally chicken. But surely these are good ones to try to use. Thanks for sharing

prasetio30 from malang-indonesia on December 15, 2014:

Wow...I have several choices of barbeque sauce now. Great hub, Habee. Thanks for writing and sharing with us. Just looking at the pictures makes me hungry. Voted up and have a good day!

Prasetio

Eric Dierker from Spring Valley, CA. U.S.A. on December 15, 2014:

Would you please just drop on by anytime and make me a bottle of each. Fantastic recipes. I really appreciate how well you write these recipes up. Each has a story and I like that a lot. Thank you.

rebekahELLE from Tampa Bay on December 15, 2014:

Thanks Habee. These look and sound delicious. We also love to grill and try different sauces. I'll pass these on! I hope all is well with you and your family. Enjoy the holiday season!

Vespa Woolf from Peru, South America on December 15, 2014:

I also make my own BBQ sauce, but these really are unique and sound delicious. I like the idea of the citrus sauce with chicken. Thank you for sharing!

Joyfulcrown on December 15, 2014:

I'm going to have to try these recipes!

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Pork Loin Roast

I bought a pork loin roast yesterday morning, as they were on sale at a local supermarket. What I got was a bone-in pork loin—not a pork tenderloin or a boneless pork loin. I much prefer this cut of pork over the two other pork roasts I’ve mentioned. They’re a heck of a lot cheaper, for one thing. Regardless of the price, in my opinion, the bone-in loin is far superior in taste. It doesn’t dry out like a pork tenderloin does because it has more fat. I prefer it to a boneless pork loin because the bone-in version includes some of the back ribs, which are actually my favorite part. This pork loin recipe includes a pork marinade and a rub recipe, so you get incredible flavor. My pork loin roast can be baked in the oven, but it’s better on the smoker. We smoked the loin on our Brinkmann electric meat smoker over pecan wood. Of course, you might want to use some other type of BBQ wood, but from our experience, pecan wood is great for pork, chicken, and turkey. To find out how to make my rosemary pork loin roast, read on!

Bone-In Pork Loin:

Brining Pork

I often use marinades for meats, including pork, beef, chicken, turkey, and wild game. The pork marinade I used with this recipe functions as a brine. The ratio of liquid to salt is the same as you’ll find in most brine recipes. Brining pork is definitely worth the effort. It’s easy to do, and it helps make the meat very tender and juicy. Brining meat can also help carry flavors into the muscle tissue. Don’t leave the meat in the solution for too long, though. If you do, the meat could wind up too salty to eat. For large cuts of meat like a pork loin roast, allowing the meat to marinate overnight shouldn’t be a problem.

Pork Loin Marinade – Brine

My brine recipe for pork worked out great. The cooked pork roast had undertones of sherry, apple, onion, and garlic, with just a hint of black pepper. This is the first time I’ve ever used this recipe, but I’ll definitely be using it again. I don’t normally use sherry with pork that’s going on the meat smoker, but just happened to have had some on hand, so I decided to do some experimenting. The flavor was awesome!

Ingredients:

• 2 cups apple juice or apple-cherry juice
• 1 cup sherry
• 1/3 cup diced onion
• 3 tablespoons sugar
• 3 tablespoons salt
• 1 teaspoon minced garlic
• 1/2 teaspoon black peppercorns

Directions: Combine all ingredients in a large pot and heat over medium-low setting. Stir until salt and sugar dissolve. Do not allow to boil. Cool marinade before pouring over meat.

Basic Brine for Meats:

Pork Rub Recipe

Whenever we smoke meats, I almost always use BBQ rubs. Rarely do I buy ready-made rubs, as I prefer creating my own. Sometimes I use dry rubs, and sometimes I use wet rubs. Since the loin I purchased was lean for a pork roast, I decided on a wet rub so that I could add a little oil to the meat. You’ll also see that I used vinegar in the wet rub. Because vinegar is so acidic, it helps the seasonings penetrate the meat and get deeper into the muscle tissue. I’m never stingy with my rubs for pork and chicken. I try to apply as much as the meat will hold. Here’s the pork rub recipe I used on the pork loin recipe:

Ingredients:

• 1/2 cup brown sugar
• 5 teaspoons apple cider vinegar
• 1 tablespoon oil
• 2 teaspoons dried rosemary
• 2 teaspoons onion powder
• 2 teaspoons Lawry’s garlic salt with parsley
• 1 teaspoon black pepper

Directions: Combine all ingredients to make a thick paste. Massage the paste into the meat. If the pork loin roast isn’t nicely coated, make another batch of wet rub and apply it, too.

Another Recipe for Smoked Pork Loin:

Pork Loin Recipe

If you like the wonderful taste combination of rosemary and pork, please give this pork loin recipe a try. It’s large enough to feed 10 or 12 adults, so it would be great on Thanksgiving menus and Christmas menus. I think it would be a nice change from turkey and ham.

Rate my pork loin recipe! Thanks!

Cook Time

Ingredients

• 5-6 pound pork loin roast
• pork marinade-brine recipe (above)
• pork rub recipe (above)

Instructions

1. Rinse pork loin and pat dry with paper towels. If silver skin is present on the rib side of the roast, peel it off, if you wish. Place pork in a large zippered food bag or non-reactive vessel.
2. Pour marinade over meat and refrigerate for at least four hours. I marinated my loin overnight in a large plastic bowl. Since the meat wasn’t covered with the brining solution, I had to turn the roast occasionally.
3. Remove pork from marinade and allow excess liquid to drip away. Rinse briefly under cool water and pat dry. Rub pork all over with wet rub. Allow rubbed pork loin to stand at room temperature for 30 minutes.
4. While the meat is resting, get the smoker ready. Place your choice of BBQ wood on the smoker and fill the pan with water or fruit juice. We like the flavor we get from using apple juice, by the way. When the smoker is smoking and the heat is up to around 225-250 degrees, place the pork loin on the top rack. It’s up to you whether you place it fat-side up or rib-side up. This time, hubby did ours rib-side up.
5. Smoke the rosemary pork loin roast until internal temperature reaches 150-155 degrees. Smoking will take several hours. Remove pork roast from the meat smoker and wrap tightly in two layers of foil. Allow the roast to rest at room temperature for ten minutes. If the pork isn’t brown enough to suit your taste when it comes off the smoker, preheat the oven to 500 degrees and place the roast on a baking pan. Heat, uncovered, until the meat is brown. To serve, slice crosswise, against the grain of the meat. I usually remove the rib section first and then cut the roast into chops. Like I’ve mentioned, that’s my favorite part of the roast. This pork loin roast is great with yellow rice, wild rice, white potatoes, sweet potatoes, garden peas, steamed broccoli, and asparagus!

Comments

Holle Abee (author) from Georgia on December 15, 2019:

Thanks, Wandaful! I'm so glad you and your group enjoyed the pork loin!

Wandaful on December 15, 2019:

I used this recipe over Thanksgiving this year. I had a 4 rib organic pork loin roast. I marinated it for ten hours, but used enough juice to cover the roast (different than the recipe), and less salt than it calls for as I didn't want it too salty. After the marinade, I cut long slices in the meat along the length of the roast through the fat layer, against the direction of the ribs, and applied a thick layer of the rub to the entire roast. I roasted it at the recommended 350 for about an hour. The roast came out so unbelievably tender, and the flavor was all the way through the roast. Everyone raved about the flavor and tenderness of the meat, and ate the entire roast. I highly recommend this recipe, with a few alterations!

Mary Norton from Ontario, Canada on June 06, 2015:

That marinade recipe is one I'd like to use. The sherry is a great addition.

Beth Perry from Tennesee on June 06, 2015:

I saw this article was Hub of the Day and that mouth-watering photo just drew me in! I have got to try this recipe!

Steve Dowell from East Central Indiana on June 06, 2015:

I'm definitely going to try out the pork loin roast, my mouth is watering right now! Thanks for this and congrats for "Hub of the Day".

Nira Perkins on June 06, 2015:

I can honestly say that those pictures are amazing. Food looks nice to me sometimes but this really makes me want to eat it. This is really well done and totally worthy of Hub of the Day. Congrats!

poetryman6969 on June 06, 2015:

Voted up. Any meat this well prepared has got to be good!

Thelma Alberts from Germany on June 06, 2015:

Oh my! I´m getting hungry looking at the photos. I love pork loin roast. I would love to try this soon. Thanks for sharing the recipe. Congratulations on the HOTD!

Susan Deppner from Arkansas USA on June 06, 2015:

Mmm, I love pork roast and this one looks and smells awesome! Okay, I can't really smell it, but between the pictures and the descriptions of the flavors, my mind thinks I can. Congrats on HOTD!

Rachelle Williams from Tempe, AZ on June 06, 2015:

Thorough and interesting - most recipes are cut and dry, this one is fascinating. And of course, the pork loin looks delicious! You should think about starting a YouTube Cooking Channel...

Kristen Howe from Northeast Ohio on June 06, 2015:

Congrats on HOTD! This looks like a hearty meal for pork lovers. Voted up for useful!

Chazz from New York on June 06, 2015:

Looks Delicious! Will definitely try this one.

Akriti Mattu from Shimla, India on June 06, 2015:

Excellent recipe.

Holle Abee (author) from Georgia on September 17, 2013:

Yeah! Bones are good! lol

carol stanley from Arizona on September 17, 2013:

I guess you might say my mouth is watering.. This looks so yummy and I love the bones to chew on later. Delicious..

Holle Abee (author) from Georgia on September 12, 2013:

teaches, so true about brining. It works especially well with turkey.

Dianna Mendez on September 12, 2013:

Great recipe idea and one that I will definitely use for a home cooked meal soon. Brining is one technique that really makes the meat tender and gives it extra flavor.

Holle Abee (author) from Georgia on September 12, 2013:

Doc, I don't think you're old enough yet for a drool cup, are you? lol

Holle Abee (author) from Georgia on September 12, 2013:

hatter, you're very welcome!

Holle Abee (author) from Georgia on September 12, 2013:

random, when cooked right, a pork loin roast is awesome!

drbj and sherry from south Florida on September 12, 2013:

I knew I should not have looked at these graphic pork roast images before lunch. Now I am drooling - all over the keyboard. Can't wait to try this magnificent pork roast recipe. Thank you, Holle.

Martin Kloess from San Francisco on September 10, 2013:

Thank you for this recipe.

Rose Clearfield from Milwaukee, Wisconsin on September 09, 2013:

I learn so much from your recipe articles! I have never made a pork loin roast, but I might have to give it a shot now.

Holle is a retired English teacher. She loves to cook and share recipes with others.

Southern Food

I just took a batch of tea cakes out of the oven. Two of the grandsons are here with me, and they could hardly wait for the delicious morsels to get cool enough to eat. It’s all I could do to keep them from devouring the two dozen tea cakes I made. Poor hubby is at work today, and I had to save a few for him. After all, like the rest of my family, he’s a big fan of Southern food. If you’ve been reading my recipes, you know that Southern recipes are near and dear to me. Oh, I cook and eat all sorts of cuisines, but Southern dishes will always be my favorite. Of course, I grew up on Southern food, but even if I hadn’t, I’m sure I would have discovered it sooner or later. And lately, I’ve been making some old-fashioned Southern recipes and sharing them with the grandkids. I want them to experience different foods from their family history. As I’m compiling the cookbook I’m writing, I’ve been rediscovering lots of heirloom recipes that I’d all but forgotten. Tea cakes are one of them.

Tea Cakes

If you’re not a Southerner, you might not be familiar with tea cakes. I grew up on them. At my grandmother’s house, we had them while lots of other kids were munching on Oreos or chocolate chip cookies. What are tea cakes, exactly? They’re sort of a cross between a small cake and a cookie. They’re very soft and light, while the outer edges are crisp. The sweetness level ranges from cook to cook. Granny’s weren’t quite as sweet as mine are, but some cooks make super-sweet versions that contain more sugar than I use. I guess mine are sort of a “middle of the road” version.

In my opinion, a good tea cake has a nicely browned bottom and browned edges, but most of the top part of the cakes should be very light colored. How do I achieve this? I get these results from using a dark metal baking pan—my trusty old biscuit pan! It’s also important to bake at the right temperature and for the right amount of time. I’ve found that 350 degrees is perfect for my recipe, and that 13 minutes is just the right amount of baking time.

We like our tea cakes while they’re still warm from the oven, with coffee, hot tea, or a glass of cold milk. If you want to get fancy, you can ice or frost your tea cakes or sprinkle them with colored sugar. If you decide to do that, you might want to cut down on the amount of sugar you use in the recipe.

Old Fashioned Recipe

This is an old fashioned recipe. In fact, I searched all my cookbooks and was unable to find a single tea cake recipe. I tried some online recipes, but they didn’t turn out exactly as I wanted mine to, so I had to do some experimenting. Some of the recipes I tried made hard cakes that were like brittle cookies. Some were so soft that they were more like biscuits than tea cakes. I think, however, after trial and error, I finally hit upon the right ratio of all the ingredients.

My grandmother made these all the time. She was a genteel Southern lady from Charleston, South Carolina. Of course, her upbringing had a huge influence on her cooking, and tea cakes were among her specialties. She always used nutmeg in hers, but since I’m not a big fan of nutmeg, I prefer to use ground cinnamon instead.

It seems to me that making tea cakes is a lost art. I have lots of friends who are excellent cooks, with southern cooks among them, but I don’t know of anyone outside my family who still makes homemade tea cakes. I suppose it’s a lot easier to buy cookies and snack cakes from a supermarket, but the taste is nowhere near the same. Not to mention the wonderful aroma that drifts through the house when I bake. You certainly can’t buy that in a store!

Tea Cake Recipe

Remember to use a dark metal pan for the best tea cakes results. Place your oven rack in the top third of your oven. Don’t put in the tea cakes until the oven has been properly preheated. Also, use real butter—not margarine. Feel free to adjust the amount of sugar to suit your own taste.

Rate my recipe. Thanks!

Cook Time

Ingredients

• 1/2 cup sugar
• 1 stick butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups self-rising flour, plus more for kneading
• 1/2 teaspoon nutmeg OR cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees and lightly grease a baking pan or cookie sheet.
2. Cream sugar and butter together until fluffy. Add an egg and beat well. Add the other egg and beat again. Stir in the vanilla flavoring.
3. Whisk together flour, nutmeg or cinnamon, and salt. Add to butter mixture until a moist dough forms.
4. Turn dough onto a floured surface. Sprinkle more flour on top of the dough. Knead dough three or four times. If the dough is still too sticky, add just enough flour to make it stiff enough to handle.
5. Roll out dough with a rolling pin, or pat it out with your palms. The dough should be about 1/3-inch thick. Flour a two-inch round cutter and cut out circles. Place tea cakes on prepared pan, about ½ -1 inch apart.
6. Bake for 13 minutes and remove from the oven. After cooling for about one minute, the cakes can be transferred to a plate or platter. Use a spatula to move the cookies. You can frost the cakes once they cool, but they’re great just as they are. Try them with a cup of hot coffee or spiced tea. Pour the kids a big glass of milk to go with their tea cakes.

Questions & Answers

Question: My tea cake dough is way too sticky; what did I do wrong?

Answer: You probably need to add just a little flour.

Comments

Destiny on January 13, 2020:

Awesome

mscampbell2000@gmail.com on May 18, 2019:

Tea cakes we're my favorite..my daughter use to make them after school.. my daughters best friend in high school made them for us one day and for a good six months we ate tea cakes almost everyday..now .and I make them for my grandkids and have just taught my granddaughter, 13,bhow to make them. .yum yum

Holle Abee (author) from Georgia on July 27, 2013:

Great to hear, Deb! My new cookbook should be released soon, also. We're doing okay.

Elder DeBorrah K Ogans on July 26, 2013:

Habee, Just wonderful! Luv your recipe for the Tea Cakes! I am in the process of releasing my new book! Check it out when you can! How are You?

Holle Abee (author) from Georgia on July 26, 2013:

Deb, it's great to see you! How have you been?

Holle Abee (author) from Georgia on July 26, 2013:

Silva, I'm so glad you enjoyed the tea cakes!

Elder DeBorrah K Ogans on July 26, 2013:

Habee, Marvelous! I grew up with my Mother making Tea Cakes. They are great! Thank you for reminding me! Peace & Blessings!

Silva Hayes from Spicewood, Texas on June 23, 2013:

They just came out of the oven. So delicious! (I didn't have self-rising flour on hand, so I used regular flour and a half-teaspoon baking powder and they are perfect -- not too sweet.)

Holle Abee (author) from Georgia on June 12, 2013:

carter, thanks for that. The tea cakes really are pretty simple to make, and they're yummy!

Holle Abee (author) from Georgia on June 12, 2013:

easylearning, thanks for stopping by!

Mary from Cronulla NSW on June 11, 2013:

These look great habee and deliciously simple..thanks for sharing the recipe..cheers

Amelia Griggs from U.S. on June 09, 2013:

Sounds good, Habee, best wishes!

Holle Abee (author) from Georgia on June 09, 2013:

Thanks, easy! Actually, I am working on a cookbook!

Amelia Griggs from U.S. on June 09, 2013:

Hi Habee,

Your teacakes look very interesting and delicious. The closest thing that I have ever seen and eaten growing up is tea biscuits. My mother used to slice them sideways and we would put them in the toaster and eat them with butter for breakfast.

Thanks for sharing your recipe. You should write a cookbook!

Regards,

Easylearningweb

Holle Abee (author) from Georgia on June 08, 2013:

Many thanks, Cook Book!

Dil Vil from India on June 08, 2013:

Hey habee, good hub and well written.

Holle Abee (author) from Georgia on June 07, 2013:

Wow, Sis, those were some BIG tea cakes! Granny's were a little larger than mine, but we prefer the smaller ones. Good to see you!

Holle Abee (author) from Georgia on June 07, 2013:

Thanks, random! I'm really surprised more folks don't make tea cakes.

Angela Blair from Central Texas on June 07, 2013:

Wow -- like you, I didn't think anyone else in the world made tea cakes --- my Granny did and her recipe came down through a gadzillion good Greer cooks before it got to her. She made the thin, very crispy kind with the browned edges. Her big difference was she cut them with the lid of the old one pound coffee can (doubt there'll be many among us who remember those) and they made humongous cookies. I still make them for my brother and when I do he guards them like they're pure gold! Wonderful Hub, my dear! Best/Sis

Rose Clearfield from Milwaukee, Wisconsin on June 07, 2013:

How awesome to re-create such a classic recipe! Thanks!

Holle Abee (author) from Georgia on June 07, 2013:

Toni, good to hear someone else is keeping the tea cakes tradition alive! lol

Holle Abee (author) from Georgia on June 07, 2013:

Hendrika, I think it's 113.5 grams.

Holle Abee (author) from Georgia on June 07, 2013:

Thanks a bunch, Ceres!

Tonette Fornillos from The City of Generals on June 07, 2013:

Tea cakes, very nice! These are some of the most special treats I grew up with. I have cousins making old-fashioned tea cakes until now which I/we enjoy very much. I just loved them!

I am bookmarking this Habee. I'll find time make them myself. From the sound, looks and feel of it -- they're a MUST-try. :=)Thank you for this. Blessings! -Tonette

Hendrika from Pretoria, South Africa on June 07, 2013:

WOW, they do sound delicious, does anyone know how much a stick of butter is in grams?

Holle Abee (author) from Georgia on June 07, 2013:

Doc, that seems to be the part that everyone likes the most. Hope you have a great Friday!

Holle Abee (author) from Georgia on June 07, 2013:

So true, Kalmiya. In most cultures, the preparing and sharing of foods is important. Thanks!

Dora Weithers from The Caribbean on June 07, 2013:

Habee, if I lived near you, I would have invited myself. Lucky grandsons! Your cooking always look so good. Thanks for the recipe. Voted Up!

Ceres Schwarz on June 07, 2013:

This looks like a good recipe for tea cakes. The image of the tea cakes looks really delicious and tasty. Now I want to try some. Your many other images were also very helpful in showing how to make this recipe.

drbj and sherry from south Florida on June 06, 2013:

The crunchy, browned part of the tea cake is the part I enjoy the most, Holle. Thanks for the recipe.

Kalmiya from North America on June 06, 2013:

It's interesting how our family traditions shape the things we love to eat! Thanks for your hub on southern traditions and yummies :)

Holle Abee (author) from Georgia on June 06, 2013:

Yep, Johnny speaks fondly of your mom's liver. Wait...that didn't sound right! lol

Randy Godwin from Southern Georgia on June 06, 2013:

I'm quite sure she would proud to fry some yard bird with you, Hollie. Her fried chicken is something wonderful. I think Johnny likes her smother fried beef liver and turnip greens. I'm hungry now just thinking about it.

Holle Abee (author) from Georgia on June 06, 2013:

Marlene, I sooooo agree! The crisp edges paired with the soft cake...yum!!

Holle Abee (author) from Georgia on June 06, 2013:

lol, RD. I'm not at all surprised that a great old southern cook like your mom has a tea cake recipe - I've just never heard you mention them. I honestly can't think of anyone else I personally know (other than my family members and your mom) who still makes tea cakes.

I made a batch this morning, and I think there's one left. I had two, and Johnny and the two Crow boys devoured the rest!

BTW, think your Mom will let me fry chicken with her one day? I've heard hers is awesome!!

Marlene Bertrand from USA on June 06, 2013:

A friend treated me to tea one day and the tea house served tea cakes. I looked around to see if I was actually in heaven. The crunchy edges is what takes them over the top. Thank you for your fabulous recipe.

Randy Godwin from Southern Georgia on June 06, 2013:

Gir! You didn't think my Mom had a recipe for tea cakes? Whatchoo thankin' bout, Willis? lol! She uses an old recipe handed down from my great-grandmother on Dad's side of the family. I think the original recipe called for cane syrup as it was used as a sugar substitute because cane syrup was always in abundance on the farm.

Mom just made a batch a week or so ago, but sadly, they didn't last long. I can almost smell the aroma of hot tea cakes now. :)

Holle Abee (author) from Georgia on June 06, 2013:

BB, you weren't reared in the South, were you? If not, I'm not at all surprised you're not familiar with tea cakes. They're big southern secrets! LOL

Holle Abee (author) from Georgia on June 06, 2013:

Well, Silva, you must have been reared in the South! lol

Holle Abee (author) from Georgia on June 06, 2013:

Thanks, Firdousia!

Bill Holland from Olympia, WA on June 06, 2013:

Okay, I feel a little foolish because I have never heard of these. Thanks for the food education. We just might try these.

Silva Hayes from Spicewood, Texas on June 06, 2013:

I love that house your grandmother grew up in. I too was raised on tea cakes, soft in the middle, crispy on the edges, not too sweet. No nutmeg, just a breath of cinnamon. Voted Up and Interesting.

Firdousia Sudheer from Dammam, Saudi Arabia on June 06, 2013:

voted up...interesting

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

I’m sharing a wonderful biscuit recipe with you here, and I think you’ll really like it. We certainly do. I love biscuits. In fact, they might just be my number one food weakness. It’s not really my fault. I inherited it from a long line of biscuit lovers—on both sides of my family. My maternal grandfather always said there was no such thing as a bad biscuit, and my dad never met a biscuit he didn’t like. I sometimes think that biscuits are ambrosia for the southern soul. Think about it—they go with practically everything. They can be eaten with breakfast, stuffed with ham for a sandwich, or smeared with jelly or jam as a simple dessert. And, of course, they’re the perfect bread to serve with traditional southern food: fried chicken, country fried steak and gravy, pork chops, turnip greens, etc. When my brother and I were kids, we used to crumble up a couple of homemade biscuits and cover them with melted butter and syrup. Who needs cake or pie when you have scrumptious biscuits? Anyway, stay tuned for a great biscuit recipe!

Homemade Biscuits

I’ve always felt that there was something extremely homey and cozy about making homemade biscuits. Maybe that’s just the nurturing “earth mother” side of me. I don’t make biscuits every day as my grandmother did, nor do I make them several times a week as my mother did, but sometimes I feel an overwhelming urge to go to the kitchen and make a pan of homemade biscuits! I feel right at home with flour up to my elbows, on the counter, and dusting the kitchen floor. Oh, and the aroma—it’s utterly tantalizing. Even if you’re not particularly hungry, a biscuit fan will have the sudden urge to make a dash for the butter and jelly when he or she gets a nose full of the delicious smell of homemade biscuits.

How to Make Biscuits

If you were to ask ten different cooks how to make biscuits, you’d probably get ten different biscuit recipes. Basically, a good basic biscuit recipe includes flour, some type of shortening or oil, some type of milk or cream, and baking powder and/or baking soda. The ingredients are no big secret. What’s important is the ratio of ingredients, the handling of the dough, and the baking. For example, if too much shortening is added, the biscuits will be too hard. If not enough is used, the results could be dry and tasteless. If the biscuits are baked too long, they’ll be too dry, and if they’re not cooked long enough, they won’t be golden brown. If the dough is handled too much, the results could be tough and chewy. See? How to make biscuits isn’t as simple as you might have assumed. We southerners take biscuit making seriously!

Okay, back to some specifics on how to make biscuits. First, find a good biscuit recipe and gather all your ingredients together. Go ahead and preheat your oven to the required temperature. Grease a biscuit pan with solid vegetable shortening, like Crisco, for example. I prefer to use a dark pan for my biscuit making. Why? Because the bottoms of the biscuits brown better on a dark pan.

Next, you’ll probably be instructed to place the flour in a bowl. Based on my experience, White Lily is the best flour for biscuits. If you’re using all-purpose flour, you’ll be told to mix or sift the dry ingredients together, including baking powder, baking soda, and/or salt. I never use the sifter for biscuits. Instead, I combine the dry ingredients with a wire whisk. Next, you’ll be told to cut in the shortening with a pastry cutter. I rarely use such a device. I do it first with a fork, and then I use my fingers to break up the clumps of shortening so they’ll blend better with the flour. At this point, the mixture should resemble a coarse meal.

The milk comes next. You can use practically any type of milk, but whole milk or whole buttermilk works best, in my opinion. You want to add the milk gradually as you mix it with the flour, until a dough begins to form and all the ingredients are moist. Don’t work the dough any more than you have to.

Next, sprinkle your kitchen counter lightly with flour. If the dough sticks to your hands, dust some flour on top of the dough. Knead the dough three or four times, gently, folding it over onto itself in the process. Dust a rolling pin with flour and roll the dough to the desired thickness. You can use your hands to pat out the dough, instead, if you wish. In fact, you don’t have to roll or pat the dough at all. You can pull off pieces of the dough and shape them with your hands.

I usually place my biscuits close together on the greased pan, just barely touching or almost touching. Most biscuit recipes require baking at a fairly high oven temperature, between 400 and 450 degrees. If you’ve used the correct temperature, your homemade biscuits will be golden brown on top and bottom, and soft and tender on the inside. Once I take my biscuits out of the oven, I cover them with a dish towel or place them in a bowl, basket, or colander and cover them with a cloth or several paper towels to stay warm. The steam rising from the biscuits is trapped, which helps keep the bread soft and moist.

Yeast Biscuits

Most biscuit recipes use self-rising flour, or they use all-purpose flour and add baking powder and/or baking soda to make the dough rise. Yeast biscuits are different. They use active dry yeast, often along with baking powder or baking soda. In fact, some biscuit recipes use all three, and the results are usually light, incredibly fluffy biscuits. In my opinion, they’re the perfect combination of flour, shortening, buttermilk, and yeast. If yeast rolls and good southern biscuits were to get married and have offspring, they’d be yeast biscuits. If you’ve never sampled these glorious examples of biscuitdom, you don’t know what you’re missing! I mean, I love regular ol’ biscuits, especially buttermilk biscuits, but the yeast versions are really something special. Give my biscuit recipe a try, and I think you’ll understand what I mean.

Angel Biscuits

Like most older southerners, my mom always referred to her yeast biscuits as angel biscuits. And believe me—her angel biscuits were heavenly! Throughout a normal week, mom would make traditional southern biscuits with whole milk or buttermilk, but for special occasions, she’d make her awesome angel biscuits. They were reserved mostly for holidays or for times we had company for dinner.

Mom lost her ability to make homemade biscuits after she developed Alzheimer’s. I still remember the last batch she made. They were terrible. In fact, we couldn’t eat them. I think even my biscuit-worshipping grandfather would have agreed. Something Mom had done automatically for decades, thousands and thousands of times, was lost. Unfortunately, for some reason, she never taught me how to make her angel biscuits.

I tried numerous times to replicate her biscuits, but until recently, I was unsuccessful. I searched and searched the internet, cookbooks, and Youtube videos for biscuit recipes, and I can’t tell you many I tried. Some resulted in very good biscuits, but they didn’t have the exact same taste and texture as Mom’s. I remember standing in the kitchen with Mom as she made her angel biscuits, and I recall butter being somewhere in the equation. I tried using butter instead of shortening, but that didn’t turn out too well. I found several biscuit recipes that used yeast, shortening, and butter, but the butter was melted and used to brush the cooked biscuit tops. No, that wasn’t it, so I kept experimenting. Finally, I had a eureka moment—a biscuit epiphany, if you will. I decided to try using shortening and cold butter in the dough, and I figured out I was on the right track. Then I just had to experiment with different ratios, and I found it. I was utterly amazed at what a difference such a small dab of butter could make!

Angel Biscuit Recipe

I used my angel biscuit recipe today. My husband isn’t a large man, but he ate eleven! Even my daughter, a skinny little thing who eats like a bird, had four. In my honest opinion, these are the best biscuits in the world, seriously!

Cook Time

Ingredients

• 1/4 cup warm water (110–112 degrees)
• 1 envelope active dry yeast (.25 ounce)
• 5 cups White Lily all purpose flour
• 5 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup Crisco solid vegetable shortening
• 2 tablespoons cold salted butter
• 1 1/2 cups whole buttermilk, at room temperature

Instructions

1. Pour warm water in a small bowl and sprinkle yeast on top. Let stand at room temperature for about 5 minutes, stirring once. Mixture should be foamy.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add Crisco and butter. Cut in with a pastry cutter, a fork, or your fingers. Stop mixing when the mixture looks like very coarse meal. Add the yeast and water. Gradually add the buttermilk while mixing gently. Combine just until a soft dough forms. If dough is too dry, add a little more buttermilk.
3. Place dough on a floured counter and knead about four times. Pat or roll into ½-inch thickness. Use a small floured biscuit cutter, about a two-inch size, to make biscuits. Grease a dark metal pan with Crisco. Place biscuits on a greased pan, about ½ inch apart. Cover pan with a dish towel and place in a warm spot for the biscuits to rise. I usually turn on my oven to low heat and then turn it off. When it gets to around 85-90 degrees, I put in the biscuits. The dough needs to double in size. This usually takes about one hour or one and one-half hours.
4. Preheat oven to 425 degrees. Place pan on the top rack and bake for 11 minutes. Remove biscuits from the oven and cover with a dish towel. Serve your homemade biscuits with butter, jam, jelly, preserves, or syrup.

Rate my biscuit recipe! Thanks!

Questions & Answers

Question: Can you cook biscuits in a toaster oven?

Answer: I've never tried that, but if the oven has a thermostat and a "bake" setting, it should work fine.

Comments

Linda Todd from Charleston on December 14, 2019:

Yes, you can cook biscuits in a toaster oven. How do I know? Just recently my wall oven died. I have a toaster oven that bakes, broils, etc. I took my frozen biscuits out of the frig, put them in the microwave to thaw just a bit, and cooked them in the toaster oven. No problem.

At least it worked for me!!!

Komang Setiabudi from Jakarta Selatan on July 26, 2015:

I love coffee, so I need nice biscuits. Can you send me some biscuits for me? Anyway, I love your article. Please write more.

peachy from Home Sweet Home on June 23, 2015:

oh i have never bake biscuits, I sure want to try this recipe, thanks

Ravi and Swastha from London, Canada on June 21, 2015:

I have never tried making biscuits. This hub page looks so inspiring to try. Thanks for all your biscuit recipes :) in one single page. Thumps up ! Voted up !

Lynn Weisen from South Amboy on June 17, 2015:

What I want is Hardee's biscuit recipe... smile... just cruised your hubs and other social networking site... I have a lot of reading ahead of me... loved your article on Richard III, don't know why I missed reading it, thought I had... excellent article, I'm going to reread it when I am not rushed, so I can truly enjoy the experience... somehow, hubpages put notification to me, thought I was on my own hub... oops... clicking took me to the bottom where the comments are... oh, well... thought evabe was commenting on my article... as they say in MS, I may be suffering from "old-timer's disease..."

Dan on May 20, 2015:

Hello Habee. My name is Dan and I am a founder of Easy Fast Recipes website. Many thanks for this lovely Biscuits recipe! Simple and affordable ingredients, easy to follow step by step instructions. This is yummy easy fast recipe and it's surely going into my bookmark list.

Keep up the good work. I am looking forward for more easy food recipes in the future.

Betti on August 05, 2013:

That's a posting full of insgthi!

Brenda from Springfield, MO on June 22, 2013:

This looks a lot like my grandmothers recipe, I hope it turns out just as good. I will be making them soon.

Holle Abee (author) from Georgia on June 06, 2013:

lol, ketage. Thanks for reading!

ketage from Croatia on June 06, 2013:

Hi habee, these look good. I might just try making them.

World's best, who can resist :) thanks for the recipe.

Holle Abee (author) from Georgia on June 05, 2013:

azrestoexp, thanks for stopping by!

Holle Abee (author) from Georgia on June 05, 2013:

tl, like most southerners, I think I've used bacon grease for just about everything! lol

Holle Abee (author) from Georgia on June 05, 2013:

Mhatter, I hope you give them a try!

Holle Abee (author) from Georgia on June 05, 2013:

Carter, if you like yeast rolls and biscuits, you'll love this biscuit recipe!

Holle Abee (author) from Georgia on June 05, 2013:

Doc, no hyperbole here! lol. These really are the best biscuits in the world, IMO, of course.

Arizona's Restoration Experts, LLC on June 05, 2013:

Can't wait to try these - have been looking for a good recipe for a long time and these do look great. THANKS.

Holle Abee (author) from Georgia on June 05, 2013:

Fox, I def think the pics make it more interesting. Thanks!

Holle Abee (author) from Georgia on June 05, 2013:

Thanks, Vacation! Nice to see another lover of biscuits here.

Tammy from USA on June 04, 2013:

Have you ever tried using bacon grease to make your biscuits?

I once was running low on shortening and didn't have any butter. All that I had on hand at the time was bacon grease and a house full of company. So without anyone noticing, I added the bacon grease as the remainder of the shortening. The biscuits turned out amazing, to my surprise, and my mother-in-law asked me for the recipe. I am still trying to work on the gravy though that my grandmother use to make. I have never tried to make yeast biscuits before. After reading this delicious hub I may have to give it a whirl this week. Thanks for sharing it and your helpful photos.

Martin Kloess from San Francisco on June 03, 2013:

Whether or not these are the best, I do like the way they're prepared. thank you

Holle Abee (author) from Georgia on June 03, 2013:

random, great to see you!

Mary from Cronulla NSW on June 03, 2013:

Easy recipe to follow with great photos thanks so much Habbee..have never made biscuits with yeast before..They look delicious..cheers

drbj and sherry from south Florida on June 03, 2013:

The world's best biscuits, Holle? Nice to see you are not using hyperbole. Because I believe you, m'dear. Thanks for the recipe and the beautiful photos.

Writer Fox from the wadi near the little river on June 03, 2013:

Great job with this recipe. Your pictures add so much!

Susan from India on June 03, 2013:

I love and enjoy making biscuits and your recipe is awesome and your step by step pics have made the biscuit making procedure more clear. Thank you Habee for sharing this hub. Voted up.

Rose Clearfield from Milwaukee, Wisconsin on June 03, 2013:

A good biscuit is the perfect compliment for so many meals! Thanks for the great recipe.

Holle Abee (author) from Georgia on June 03, 2013:

Mama could do the same with her "everyday" biscuits, but these take more time. They're worth it, though!

Mom used to make biscuits every day, three times a day. That was for a family of 10. It was really sad when she got to the point where she couldn't remember how.

Randy Godwin from Southern Georgia on June 03, 2013:

I really need to learn how to make biscuits. I keep saying I'm gonna film Mom making a batch cause she can whip them up so quickly. I'd like to know how many she has baked in her 92 years on this earth.

Holle Abee (author) from Georgia on June 03, 2013:

lol, MsDora. Really, I can't imagine anyone not loving these biscuits! I just had a couple with my coffee. They're even great cold.

Dora Weithers from The Caribbean on June 03, 2013:

Habee, you make any food sound and look good. You're a real pro. Thanks for another good recipe.

Holle Abee (author) from Georgia on June 03, 2013:

walker, I totally agree with you about homemade biscuits!!

europewalker on June 03, 2013:

There is just something about homemade biscuits, I can't eat just one! It is so easy to eat a plate full of hot biscuits with butter and jam. I will have to try your recipe. Voted up.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Pork Loin Roast

I cooked a pork loin roast Saturday night. Actually, hubby did the cooking, but I did all the prep work. This was a bone-in pork loin roast, which is my favorite type of pork loin. In the opinion of my taste buds, it has more flavor than a tenderloin has. Of course, it’s also a lot bigger, so it will feed more people. Such a pork loin roast provides three different cuts, all in the same piece of meat. It’s like a roast, chops, and baby back ribs all rolled deliciously into one hunk of meat. I love the ribs that are attached to a bone-in pork loin roast! That’s actually my favorite part. This works out well for us because the old man doesn’t care much for pork ribs, so he can eat the meatier parts of the roast. This was a hefty roast, weighing in at around seven pounds, so we had a lot of leftovers. I had some good leftover recipes, but I wanted to try something new. My youngest daughter and her family had invited themselves to dinner, and I wanted to “wow” them without going to a lot of trouble. Keep reading to find out how I deliciously prepared the leftovers!

Pork Loin Recipe

For the initial pork loin recipe, I made a wet rub with prepared mustard, salt, brown sugar, cayenne, black pepper, onion powder, garlic powder, cinnamon, and just a little bit of ground cloves. I packed the paste all over the loin, wrapped it up tightly, and let it rest in the refrigerator all day. That evening, hubby got the smoker going. He filled the water pan with apple juice and placed some wet pecan wood on the burner for a wonderful smoke flavor.

The pork loin cooked low and slow on our electric smoker all night. We checked the internal temperature at around noon, and the thermometer read 155 degrees, which was perfect. The safe temperature for pork was 165 degrees for years, but the USDA changed that to 145 degrees for several cuts, including that for pork loin roast. Still, I prefer to cook my pork loin to a slightly higher temperature. If we take the roast off the smoker when it reaches 155 degrees and wrap it in foil and let it rest at room temperature for a few minutes, the meat is perfect for us. It’s moist, tender, and very flavorful.

Yesterday, we had leftover pork loin, which is somewhat of a rarity at our house. When hubby fires up the smoker, the kids usually come running. Two of our daughters and their families live in our neighborhood, and I think the delicious aromas from the smoker must drift over to their houses, ringing the dinner bell. Maybe since it was Mother’s Day, they didn’t want to intrude as uninvited guests. Whatever the reason, I was going to have to think up some uses for these leftovers.

Make Pulled Pork

One of the easiest recipes is to shred or chop the meat and combine it with BBQ sauce for pulled pork. You can eat the pulled pork as is, make it into pulled pork sandwiches, or use it in Brunswick stew.

Put It in a Stir-Fry

If barbecue or stew doesn’t sound good, you can slice the pork into strips and add it to quick stir-fries. Sauté veggies in a little olive oil, and add the pork last. Since it’s already cooked, it just needs to be reheated and browned around the edges. For such leftover pork loin recipes, I often use onions, bell peppers, yellow squash, and broccoli florets, and for seasonings, I use garlic, ginger, and soy sauce.

Make Chops

Here’s another idea: Cut the roast into slices, about ½ to ¾-inch thick. Cut across the grain, creating individual chops. Drizzle a little oil in a large skillet and brown the meat on both sides, over medium-high heat. Remove the pork from the pan and add a cup of water, a can of cream of mushroom soup, a tablespoon of Worcestershire sauce, and salt and pepper. Simmer the gravy to desired thickness and return the meat to the pan with the gravy to reheat. Serve over rice or with mashed potatoes.

Pork Loin With Orange Sauce

This recipe is quick and easy to make, and it’s really delicious! It’s good enough to serve guests, and they’ll never have to know you made the dish with leftover pork loin. To make this especially attractive, arrange the sliced pork over a bed of yellow rice and garnish with orange slices.

Rate My Pork Loin Recipe!

Cook Time

Ingredients

• 5-6 slices cooked leftover pork loin
• cooking spray
• 12 ounce jar orange marmalade
• 2 tablespoons pineapple juice
• 2 tablespoons cider vinegar
• 1 tablespoon soy sauce
• 2 teaspoons butter
• 1-2 teaspoons minced garlic

Instructions

1. Preheat oven to broil. Place oven rack as close to broiler unit as possible.
2. Line a shallow metal baking pan with foil and spray foil with cooking spray. Arrange pork slices on foil and spray the top side of the meat with cooking spray. Broil until meat is brown, about three minutes.
3. While pork is browning, combine remaining ingredients and cook in microwave until soft and liquid, about one minute. Stir.
4. Remove browned meat from oven and brush with sauce. Return to oven and broil for one or two minutes.
5. Remove and arrange pork on platter. Drizzle with remaining sauce.
6. Pork loin roast is awesome prepared this way! And since the meat is already cooked, recreating it is easy to do, and it changes the overall taste considerably. This leftover pork loin is great with just about any type of rice. I especially like to use yellow rice or curried rice here, and I like to spoon some of the orange sauce over the rice once I make my plate. In fact, I sometimes make extra sauce especially for this purpose. Adding a little parsley to the rice will provide some color and a little extra flavor, by the way. Of course, the pork loin roast also goes well with mashed potatoes or sweet potatoes and practically any vegetable.

Comments

BJQ on January 31, 2020:

Making it tonight...can't wait. Sounds delicious. I'll get back with a "review". Thank you, Holle.

poetryman6969 on May 05, 2015:

Voted up. The other white meat looks very tasty.

Susan Zutautas from Ontario, Canada on May 05, 2015:

I have 1/2 a pork loin roast leftover from last night and I was looking for something new to try with the leftovers tonight for dinner. You're recipe will be on my table tonight. Thanks!

drbj and sherry from south Florida on May 26, 2013:

A pork loin roast is my favorite cut of pork, too, Holle, but I seldom have leftovers - it all gets eaten the first time it's served. From now on, I will buy a larger roast so it will last longer. Promise.

cookie512 on May 14, 2013:

this looks soooooooooooooo tasty! If you are interested in cooking I would advise looking at this blogger who seems to LOVE cooking and sharing some of her information! http://forthetongue.webs.com/

Holle Abee (author) from Georgia on May 14, 2013:

You're welcome, random. The pork loin roast was a big hit...twice! lol

Rose Clearfield from Milwaukee, Wisconsin on May 14, 2013:

The orange sauce looks delicious! What a simple option for pork leftovers. Thanks for the great recipes as always.

Holle loves to cook. BBQ and BBQ sauce is something she and others in the Deep South take seriously.

How to Make Brunswick Stew

I use several different versions of this recipe, but I’d have to say that the one I include in this article is my all-time favorite. We eat this every week without getting tired of it. According to my taste buds, it has just the right amount of sweetness, heat, spiciness, and savory flavors. It’s got lots of meat in it, too, so you can easily make a meal of it.

I’m actually simmering a big pot of the tasty stew now, as I type. We’ve been having some cold, dreary weather, so I’ve been using a lot of my soup recipes. I acquired a taste for Brunswick stew after becoming an adult. Believe me–you’ll have a hard time finding a more rib-sticking, warming, and satisfying soup or stew. I love soup recipes, so I’m not sure why it took me so long to appreciate this hearty, homemade soup...or stew.

• What’s the difference in soup and stew? I suppose it depends on how thick the mixture is, as stews are generally thicker and heartier than soups are. With Brunswick stew, it could go either way. Most of us southerners like ours thick, but it’s easy to turn it into soup by adding more liquid.
• What kind of meat should I use? This is a great opportunity to use leftover meats. You can use practically any type of meat or poultry, or even wild game (in fact, that’s what the original version contained). Most modern versions, however, use pulled pork, ground beef, and/or chicken. In my opinion, you need to include barbecued or smoked pork – and lots of it. That’s what really “makes” the stew. The ground beef and the shredded chicken make nice additions, but it’s the pulled pork and the barbecue sauce that provide the signature flavor.
• This dish is easy! Even easier if you use meats that are already cooked and canned or frozen veggies.

Your tastes are most likely different than mine, but making my version will give you a good idea about how to get started. Once you taste the results, you can tweak the ingredients so the stew will be more to your liking. Of course, I think it’s perfect already!

Rate my recipe. Thanks a bunch!

Cook Time

Ingredients

• 2 pounds lean ground beef
• 1 large onion, chopped or diced
• 2 teaspoons minced garlic
• 2 cups chicken broth
• 15-ounce can petite diced tomatoes, with liquid
• 15-ounce can tomato sauce
• 1 cup bottled barbecue sauce
• 1/4 cup apple cider vinegar
• 1/4 cup Louisiana hot sauce, (use more or less)
• 1/4 cup butter
• 2 tablespoons prepared mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon Liquid Smoke
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 15-ounce can Leseur tiny green peas, with liquid
• 20-ounce tube frozen McKenzie's creamed white corn, thawed
• 15-ounce can green baby limas, with liquid
• 15-ounce can whole kernel corn, with liquid
• 1 - 2 cups cooked diced potatoes
• 2 pounds pulled pork barbecue
• 1 cup shredded cooked chicken
• salt, to taste

Instructions

1. Cook ground beef and onion in a large pot or Dutch oven over medium heat until almost done. Add garlic and cook for one minute longer.
2. Stir in chicken broth, diced tomatoes, tomato sauce, BBQ sauce, vinegar, hot sauce, butter, mustard, Worcestershire sauce, brown sugar, Liquid Smoke, black pepper, and paprika. Stir until smooth. Cover, reduce heat, and simmer for 10 minutes.
3. Add remaining ingredients and stir. Taste for salt.
4. Simmer for 30 minutes or longer. Actually, I sometimes simmer my Brunswick stew for several hours!

The Origin of This Recipe

No one is exactly sure about the origin of this stew, as both Virginia and Georgia have laid claim to it. I’ve always lived in the state of Georgia, so I’m backing her claims. They make more sense to me, anyway. The original version was sort of a hunter’s concoction made with whatever wild game and game birds were on hand. The islands off the coast of the Peach State were important hunting grounds in days past, so it seems to me that the Georgia origin story has more credence. I chose to believe that the stew was first made in Brunswick, GA, in 1898. There’s even a pot there with a plaque commemorating the occasion! How can you argue with that kind of hard evidence?

The stew is a really big deal here. Practically every barbecue joint in the state has its own version. You can even buy it ready to eat in most of our grocery stores, too, especially the small privately owned stores. You can hardly toss a cat around here without its landing in a bowl of Brunswick stew, to coin an old southern expression. Okay, that’s an exaggeration, but it’s not much of one. You get the picture.

A "Usual" Bowl

Most standard recipes use a tomato base. It can be made from tomato sauce, BBQ sauce, canned diced tomatoes, or ketchup. Oftentimes, one or more of these are used. Vinegar and/or vinegar-based hot sauces are usually added, sometimes along with Worcestershire sauce and/or liquid smoke. Chicken stock or broth is often used, too.

When it comes to meats, each cook has his or her own ideas what works best in their Brunswick stew recipes, but chicken, ground round or chuck, and shredded smoked pork are pretty traditional. On the other hand, some cooks make chicken-only versions, while others might prefer pulled pork-only versions. Culinary purists might prefer sticking to the old fashioned recipe by using meat from deer, wild boar, rabbits, squirrels, quail, ducks, and/or doves.

There are also some variations when it comes to adding vegetables, grains, and root crops. The most common include lima beans (or butter beans), whole kernel corn, creamed corn, garden peas, potatoes, and onions. Some cooks might add any or all the following, too: okra, rice, celery, field peas, black-eyed peas, bell peppers, or hot peppers.

Comments

Catherine Dean from Milledgeville, Georgia on March 06, 2013:

As a Georgian myself, I love Brunswick stew. I make it with pork and chicken. It is so good with a big piece of cornbread on a cold winter's day. I make it during the summer months too. I voted up!

Vespa Woolf from Peru, South America on March 05, 2013:

I can't wait to try this! Our Midwest upbringing means we love BBQ, and my Southern grandmother would highly approve of this Brunswich stew. I'll have to make a few substitutions according to the ingredients we can find here in Peru, but I'm sure we can pull it off. : ) Thanks so much for a tasty recipe.

carol stanley from Arizona on March 04, 2013:

though there are many ingredients I believe the soup is well worth it. It looks wonderful and after I gather I will make this delicious soup. Voting and pinning.

Holle Abee (author) from Georgia on March 03, 2013:

Austin, I think you'll like it. It's very "southern." lol

Holle Abee (author) from Georgia on March 03, 2013:

Mhatter, I'll have to check out your recipe for Brunswick stew! Great minds...lol

Nellieanna Hay from TEXAS on March 03, 2013:

I never met a soup/stew I didn't like. I'll save this recipe to try. It has some ingredients I don't always have on hand, so it will require planning ahead. But it looks well worth it! Thank you!

summerberrie on March 03, 2013:

Giving it a try. I love this stew, but never made it myself. Hope you and your family are on the mends :)

Lela from Somewhere near the heart of Texas on March 03, 2013:

Wow, never heard of this. But it definitely looks awesome. Looks a lot like making Texas Chili. But different.

I am bookmarking this to try real soon.

Martin Kloess from San Francisco on March 02, 2013:

Thank you for this. Very similar to my recipe. But yous sounds better.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Homemade Cornbread

I just made the best Mexican cornbread I’ve ever tasted! Hubby said the same thing, too. I’m serious—I’d put this crackling bread up against any in the entire world.

Originally, I was planning to make regular crackling cornbread, but I decided to turn it into Mexican cornbread, instead. I wanted to make some homemade bread to go with my homemade Brunswick stew. I didn’t have enough time for the yeast rolls I often make with that stew to rise, so I needed a different type of quick bread. I thought about biscuits, but for some reason, I was craving cornbread. Boy howdy, am I glad I followed my cravings!

What is it about homemade bread that makes it so appealing? It’s definitely my biggest weakness when it comes to food. Just smelling any type of bread baking in the oven makes me salivate in the anticipation of that first delicious bite—especially when it’s slathered with real butter. I know I’m not alone here. Practically everyone I know feels the same way about warm bread and butter. If you’re with me on this, try this recipe for cornbread. You can forget the butter, though. There’s plenty of fat with the cracklings, so you won’t need butter with this bread!

Cook Time

Ingredients

• Corn oil
• 3 tablespoons chopped onion
• 2 tablespoons chopped jalapeño peppers
• 1 tablespoon butter
• 1 cup self-rising cornmeal, preferably buttermilk cornmeal
• 1 cup self-rising flour
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons sugar
• 2 teaspoons black pepper
• 2 teaspoons Lawry's garlic salt with parsley
• 1 teaspoon cayenne
• 1 pound pork cracklings

Instructions

1. Preheat the oven to 400 degrees.
2. Generously oil the bottom and sides of a black iron skillet.
3. Add onion, jalapeño, and butter to a microwave-safe bowl and heat until veggies are soft. Set aside to cool.
4. In a large bowl, combine cornmeal, flour, milk, and egg. Add sugar, black pepper, garlic salt, and cayenne. Stir until a batter forms.
5. Add onion, jalapeños, melted butter, and cracklings. Stir to distribute.
6. Turn out the batter into the skillet and bake for about 35 minutes, until the top is brown. Allow the cornbread to cool for a few minutes before serving.

Serving Suggestions

I make Mexican cornbread pretty often. We like it with chili con carne, homemade soups and stews, greens and ham, lima beans, pinto beans, and lots of other dishes.

Ingredient Variations

You can add some south-of-the-border flavors to just about any basic cornbread recipe. I change up ingredients, depending on my mood and on what ingredients I might have on hand when the homemade bread mood hits me.

Some of the ingredients I’ve used in my Mexican cornbread recipes include whole kernel corn, creamed corn, onions, scallions, bell peppers, jalapeño peppers, garlic, ground beef, and sausage. Today, I included pork cracklings—a lot of them. In fact, I used a whole pound. The crackling bread ended up being more crackling than bread, but that was okay with us. There was just enough cornbread to hold the tasty morsels of pork together. The top, sides, and bottom were brown and crusty, and the cracklings were soft but chewy, except for those near the surface. They were wonderfully crunchy!

More About Cracklings

If you don’t like cracklings, you won’t like this recipe. You might want to use less cracklings than I used. If you do, use about half a one-pound bag. Oh, and buy the cracklings that you find in the meat case—not those dry cracklings. You want moist cracklings with visible fat covering the individual pieces. I never claimed this was a low-fat recipe!

Recipe Notes

• Black iron skillet: First of all, you need a black iron skillet if you want a nice crust to form on your cornbread. The skillet needs to be greased with vegetable shortening, corn oil, canola oil, or vegetable oil. Some people heat the oiled skillet in the oven or on top of the stove before pouring in the batter, but I don’t always do that. Even so, my recipes for cornbread always turn out with a great crust.
• Buttermilk cornmeal: If you can’t find it in your neck of the woods, use regular self-rising cornmeal. I like to make my cornbread with a mixture of meal and flour. I think it gives the bread a better flavor and a better texture. Notice that I use the self-rising version of both the flour and the meal. I don’t have to worry with baking powder or baking soda that way. Anyway, combine 2 cups of the cornmeal, a cup of flour, a teaspoon of salt, and ½ teaspoon black pepper. If you like slightly sweet cornbread, add about 3 tablespoons sugar. To the dry mix, add 1 3/4 cups milk or buttermilk and a large egg. Stir in 1/3 cup oil or melted shortening. Pour the batter in the oiled skillet and bake at 400 degrees for 30-40 minutes, until the bread has a brown top.
• Muffin variation: Of course, you can also make cornbread muffins from the basic recipe.

Final Thoughts

You can take this easy cornbread recipe and create lots of other cornbread recipes with it. Stir in some pork cracklings for crackling bread, add chopped jalapeños for jalapeño cornbread, or include some red or green bell peppers, minced garlic, cooked and crumbled bacon, corn, onion, cumin, paprika, chili powder, cayenne, or green chilies.

Feel free to call this recipe for Mexican cornbread anything you like—crackling cornbread, jalapeno cornbread, crackling bread—it won’t bother me at all. If you decide to make this, please let me know how you liked it. I just can’t get over how awesome this stuff is. Healthy, it’s not, but it’s definitely worth a splurge once in a while!

Rate My Cornbread! Thanks!

Questions & Answers

Question: I hate pork fat that isn't cooked completely. Is it necessary for Mexican cornbread?

Answer: If you don't like it, don't use it. Try canola oil, instead.

Question: What are pork cracklings?

Answer: Skin and fat from a pig's hide that has been fried.

Question: Can this recipe be made into muffins instead of in a skillet?

Answer: I've never tried that, but I'm sure it would work. Muffins shouldn't require as much time in the oven, so be sure to keep an eye on them.

Comments

Lavericia copeland on October 14, 2019:

My grandmother taught me how to make cornbread in an iron skillet. Tried this recipe and my family enjoyed it. Thanks for sharing.

Mary Norton from Ontario, Canada on June 09, 2015:

The use of crackling is genius. Will definitely try this.

Holle Abee (author) from Georgia on April 21, 2013:

Torri, thanks for the read and the comment!

platinumOwl4 on April 21, 2013:

The presentation of this recipe cause me to salivate like a crazed canine. However I am curious as to why you used self-rising flour and cornmeal?

Mrs Frugal from United States on April 20, 2013:

That looks wonderful! One of my favorite breads is a yeast jalapeno and cheese bread from Piggly Wiggly. I don't buy it much because it's so good!

I've never used cracklings before in a recipe. Is it just pieces of fat? My northern half is showing here....Lol.. :) Hope your night is lovely~

Insightful Tiger on March 05, 2013:

I'm jumping hubs looking for inspiration for tomorrow's dinner. I think I just found it! Thanks for sharing. Pinned for later!

d.william from Somewhere in the south on March 03, 2013:

I should not have read your hub. I used to love corn bread and always made it regularly. But since the government has allowed genetically modified corn to be sold in this country, i have not eaten anything that i knew has corn products in it, including high fructose corn syrup, and corn starch. So my shopping has not become a major pain in the corn cob for me, but worth it when i start cooking. I even changed my pet foods to those that have no corn products in them.

The French did a study on modified corn, by feeding it to rats, and they all developed huge tumors within 5-6 months of ingesting it.

drbj and sherry from south Florida on March 03, 2013:

Gracias, amiga, for this interesting cornbread recipe. Will try it manana.

Ishwaryaa Dhandapani from Chennai, India on March 03, 2013:

An engaging recipe hub with clear instructions and all. I am fond of cornbread as well as Mexican cuisine. Pinned your recipe for near-future reference. Would like to try your tasty recipe. Well-done!

Thanks for SHARING. Useful & Interesting. Voted up

Pamela Oglesby from Sunny Florida on March 03, 2013:

This corn bread looks delicious. You are obviously such a good cook. I love all your recipes and this one is no exception.

Annie Messeri from Spain on March 03, 2013:

Sounds great - I love Jalapenos.

WillStarr from Phoenix, Arizona on March 02, 2013:

This sound just outstanding! You might want to try Hatch green chilis and Chicharróns. In fact, I will try it!

L.L. Woodard from Oklahoma City on March 02, 2013:

This may be a calorie-laden bread, but as you say, it's worth the splurge. Very hearty and Southern, along with Mexican flavors. Yep, I've passed this on and can't wait to try it myself.

Thanks for sharing your cooking "experiment": Voted up and Shared.

torrilynn on March 02, 2013:

Hi habee,

I found your recipe for mexican

cornbread simple and all around great

I love jalapeños and corn

The fact that you use pork cracklings

in your cornbread was new and very interesting to me. Thanks.

Voted up.

Holle loves to cook. BBQ and BBQ sauce is something she and others in the Deep South take seriously.

Product Review of Lloyd's BBQ Ribs

I have a love affair with barbecue ribs, especially baby back ribs. I don’t usually write product reviews, but when I find something that I find especially good, useful, or handy, I want to share the information. Just recently, I discovered just such an item. Believe it or not, it’s barbecue ribs made by Lloyd's BBQ.

I’m almost ashamed to admit it, but these were pretty darn good, and they were super quick and easy. Hubby and I are old hands at smoking and grilling, so it sort of goes against my natural inclinations to buy refrigerated barbecue that was created by someone else, but you won’t believe how easy these BBQ ribs are!

Pros

Easy to Cook

They come precooked and already covered in sauce. You can cook them (frozen or thawed) on the grill, in the oven, or even in the microwave. I strongly suggest cooking them fully thawed, in the oven or on the grill. In the oven, the ribs take about 30 minutes to cook.

Inexpensive

Another great thing about Lloyd’s is the price: a rack of baby back ribs for under $7! Each slab weighs well over a pound, and the ribs are pretty meaty, with small bones.

Easy to Modify

They’re great just warmed up and browned, but adding different flavors is easy, too. You can add more sauce if you like, or you can add your favorite herbs and spices. For hot ribs, douse them with hot sauce. For a smokier flavor, sprinkle on some chipotle sauce. I sometimes combine some hot sauce and Liquid Smoke and brush the meat with the mixture.

Quick to Make

I created the best baby back ribs recipe in the world—in my opinion, of course. I call them candy apple ribs. The problem is that I spend hours on them. Are they worth it? Heck, yes! But I don’t always have the time to spare, and I guess that’s what prompted me to try Lloyd’s ribs.

They are an acceptable substitute for when we want BBQ ribs in a hurry, and they’re actually as good as or better than some homemade ribs I’ve eaten. I was pleasantly surprised and decided they were worth a product review.

Easy Rib Recipe

This is a super easy rib recipe that will be ready to eat and delicious in about thirty minutes. Yep, I said thirty minutes! As I’ve already mentioned, these are good just baked in the oven, but you might want to add your own special touches. I made one slab according to the package directions, along with another slab of with spicy teriyaki flavor. That’s the one I describe below.

Cook Time

Ingredients

• 1 rack Lloyd's baby back ribs
• 2 tablespoons pineapple juice
• 1/2 cup thick teriyaki sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger

Instructions

1. Preheat oven to 375°F.
2. Place ribs in foil and set on a cookie sheet. Drizzle pineapple juice over pork and close foil. Bake for 15 minutes.
3. While the ribs are baking, combine teriyaki sauce, garlic, and ginger.
4. Remove ribs from oven and unwrap. Brush with teriyaki sauce mixture.
5. Return ribs to oven and bake, uncovered, for 15 to 20 minutes, until ribs are brown.

Rate My Barbecue Ribs! Thanks a Bunch!

Cooking Tips

Cooking instructions for the ribs are on the back of the package, but I’ll give you a couple of tips:

• For softer flesh, wrap the ribs tightly in foil before baking them in the oven or heating them on the grill.
• Before closing the foil, add about two tablespoons liquid: water, apple juice, hot sauce, pineapple juice, or orange juice.
• For browner, chewier ribs, don’t wrap the meat. Actually, I usually prefer sort of a half-and-half method—I wrap the pork for part of the cooking time and then unwrap them to get them nice and brown.

About Lloyd's BBQ

Lloyd's BBQ was founded in 1978. The company has several products on the market, including different flavors of pulled pork, BBQ chicken, BBQ beef ribs, shredded beef brisket, baby back ribs, and pork spareribs. Some of the products even come in single-serving sizes. The meats are already smoked and cooked, so all you have to do is to heat them.

We like Lloyd’s products. We’ve bought the pulled pork for years, as it’s a quick and easy way to make sandwiches—not as good as the ones we make from our own rubbed and slow-smoked pork butts, but certainly tasty and well worth the price. And theirs takes just minutes to heat in the microwave. It’s great to keep on hand just in case unexpected guests drop by around mealtime, or when you want something yummy and rib-sticking but don’t have time to cook.

Questions & Answers

Question: Is there a way to cook these baby backs in a slow cooker then keep them warm for a buffet dinner?

Answer: Sure. Just add a little liquid and turn the cooker on "warm."

Question: Can I cook these ribs in a crock pot?

Answer: Yes, but just long enough to warm them up.

Question: Could I freeze Lloyd's BBQ Baby Back Ribs?

Answer: Yes, you can, as long as they weren't frozen previously.

Question: Can ribs be used after the date on the package?

Answer: I wouldn't eat ribs long after the expiration date. One or two days is probably safe.

Question: Where are Lloyd's BBQ Baby Back Ribs sold?

Answer: I found them at Winn Dixie.

Comments

Diane Kathryn Kelly on June 18, 2020:

These ribswere awful.Still have another package in fridge but would never buy them again. Meat was scarce and tough.

Sandy on May 24, 2020:

No luck with the ribs for me. Following instructions for heating frozen ribs really over cooked them. They were completely tasteless. Never had any rib with no taste at all. Will not buy again.

Nelson Rebecchi on April 09, 2020:

Hi any coupons available for Lloyd ribs / products? .

I love your products

Eileen on December 29, 2019:

They were awful not baby backs as I expected. More like eating

pork chops. I threw them out, after having one.

Holle Abee (author) from Georgia on October 03, 2019:

Shari, several people have told me the quality isn't what it used to be. Shame.

Shari on October 03, 2019:

I have purchased Lloyd's ribs for 5 or 6 years now and found them to be very good, but I just bought a package of baby back ribs 2 I/2 lb. found they had the biggest bones, not small like you find one baby back, but as large as beef rib bones--- what is going on?

Karen ohanesian on August 10, 2019:

What happened to Lloyd's bequest chicken breasts. They were wonderful

sharon on July 04, 2019:

how long in the slow cooker?

Anne on February 18, 2019:

We love Lloyd's ribs and always get them at BJ's. Only 2 of us so I split the package and freeze them. Never a problem with the taste, delish! But would love a tip on how to unpack them without getting covered with that yummy, plentiful barbecue sauce they come in!

Ray on February 08, 2019:

They are HORMEL ribs, no longer Lloyd's. Less smoking, older pigs, and the "baby backs" must have come from a Bigfoot steer. They aren't bad ribs, just not true Lloyd's (Lloyd sold the company).

Diane on September 08, 2018:

i bought lloyds ribs cooked as directed sauce tasted like ketchup ribs tuff. Never again

Dorothea Rubin on July 16, 2018:

The best ribs ever. I agree, 30 minutes, not 45 keeps them moist, juicy, and fall off the bone. Use to make my own, from scratch, but these are just as good. Will try the above recipe.

Laura on May 22, 2018:

I love the ribs but for that price you need to take the layer of fat of the back so you can eat the meat. That vein or fat is tough.

cdub on April 26, 2018:

I have been Grilling on the BBQ for the best of 30 years. A year ago, I bought a Green Mountain Smoker. So been doing a lot of smoking as well. Baby Back ribs have always been one of my favorites. I am not the type that like to bite into it and have it just fall off the bone onto your plate. I do like to bite into it but don't want to have to pull it away from the bone if you know what I mean. I want my ribs to be moist.

Baby Back ribs need to be cooked at a very low heat for a long time, 3 to 4 hours minimum. I was skeptical of these ribs but as I had worked a long day, I thought I would try them. After all, the reviews were great.

What I found as the BBQ sauce to be very bland. Needs much more seasoning. I also found the meat to be very dry. They were not tender at all. More like cooking them too fast and then reheating them up the next day.

I will say, those peeps that said there was a lot of gristle on their ribs, I did not find that to be true.

For peeps that don't know how to BBQ or Smoke, this may be a good option for them. For those that do, I would say you will very disappointed.

Holle Abee (author) from Georgia on March 17, 2018:

Larry, I'm glad you had a great experience with the BBQ ribs!

Larry Price on March 16, 2018:

I do not ribs that often, not that I don’t look or them I just never have any luck getting any that aren’t full of fat. It has probably been a year since I have had any.

Well, I tried my luck again and purchased a 3lb rack of baby back packed in BBQ Sauce from my local BJ’s Club in Garner NC.

I put them on the oven and I have to honestly say. The Best Darn Ribs I have ever had...in my 62 years on Gods earth. All Lean and the sauce was outstanding. So good I had to call my sister in WV and tell her to look for them. Good Job! From the pork selector to the Butcher to the Sauce marker to the Packers. I didn’t read any other reviews- didn’t need to.

Keep up the Good Work at Lloyd’s

Holle Abee (author) from Georgia on March 10, 2017:

Okay, guys, I guess I lucked up on a good batch of BBQ ribs! lol

acathell on March 09, 2017:

We bought them and they were horrible! No meat and mostly gristle. Will never buy them again. I had bought them before and found them okay but not this time and never again.

Debbie R on November 17, 2015:

Both my husband and I have loved Lloyds BBQ Ribs until now. Whenever they would go on sale we would make sure we bought extra. We recently purchase 6 packages from Menards, at a great price. Never again, they were full of grisle we could not even chew them and the bbq sauce even tasted weird. wish we could get a refund. They were not like they use to be! Sad.

Rose Clearfield from Milwaukee, Wisconsin on February 06, 2013:

BBQ is one of my favorites! Thanks for the detailed review. I hope to give this a try sometime.

CarNoobz from USA on February 06, 2013:

This may be heresy in your neck of the woods, but for me, ANY baby back ribs are good. I don't think I've ever eaten bbq ribs that didn't light up my smile. =D

If I saw Lloyd's ribs here in our supermarket, I'd get 'em. Shoot, I even like those ribs at Costco. You know, the ones that are ready to eat, keeping warm under the heat lamp. lol

prasetio30 from malang-indonesia on February 05, 2013:

Hi, Habee....How are you today? I hope you always fine and healthy...amen. I love the recipe you gave to us. Just looking at the picture makes me hungry. Thanks for writing and I never disappointed to give my VOTE to you.

Best wishes, Prasetio

Audrey Hunt from Idyllwild Ca. on February 05, 2013:

Your photo showing the teriyaki ribs makes my mouth water. Thanks for sharing your recipe Holle. Appreciate it and voted up with 5* -

alwaysamber on February 05, 2013:

This hub made me so hungry! LOL-I cooked some boneless short ribs over the weekend. I tried a recipe called "Cola Ribs." I didn't care for it too much. Can't beat BBQ ribs, in my opinion. Those are the best!

Nellieanna Hay from TEXAS on February 05, 2013:

They must be good to tempt & please a seasoned BBQer to use them, too, Habee! If I'm considering serving bbq, I'll check out Lloyds.

I eat very little bbq or pork but my favorite commercial bbq is @ the original Underwoods in Brownwood. Try it if you're ever through there. I began eating it when traveling through there & they were just in a tiny building with no seating, just the bbq hut & a serving window; - back in the 50s. Now it's a going concern.

drbj and sherry from south Florida on February 05, 2013:

I've seen these Lloyds ribs in the market, Holle, and wondered how good they might be. Thanks for this added info since BBQ baby backs are my favorites.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

I’ve been experimenting with spareribs today by making fried ribs. Yes, I can hear my arteries clogging as I type. Pork ribs were on sale, so I bought two pounds of trimmed spareribs and two pounds of baby back ribs.

I always thought it was sort of a sacrilege to cook baby back ribs with any method other than grilling or smoking, but I changed my mind some time back. Still, I’d really rather use pork spare ribs for frying and save the baby backs for something else. Not that deep-fried pork ribs aren’t like the most awesome culinary awesomeness ever! I’m serious. Have you heard the old saying that when food is amazingly tasty, it’s good enough to make you slap your grandma? Well, these recipes for spare ribs that I’m sharing with you here today are spectacular enough to make you want to slap your grandma, her doctor, her mailman, and her dog!

If you’ve never experienced the culinary glory of deep-fried pork ribs, you don’t know what you’re missing. This ain’t health food, my friend. This is a “heart attack on a plate” that should be a rare treat. That’s okay—it just makes the fried ribs all the more special!

How To Cook Spare Ribs

So. . .you’re wondering how to cook spare ribs. You’ve heard a lot about them, and maybe you’ve eaten them in restaurants, but you haven’t tried cooking them yourself. A slab of pork ribs can look pretty intimidating. It’s big, and it’s full of bones. If it hasn’t been trimmed, the bones go in two different directions, and there can be “flaps” of flesh that you’re not sure how to handle.

I suggest making it easy on yourself by purchasing rib fingers for your spare ribs recipe. These are individual ribs. The racks have been trimmed and sliced into single rib bones, and they’re ready to marinate, rub, or cook.

How to cook spare ribs depends on what type of results you want and how fast you want them. It also depends on how much trouble you’re willing to go to.

• Oven: The easiest way to cook spareribs is probably in the oven, and that’s also one of the quickest ways.
• Grill: Pork ribs on the grill can be tricky, and if you don’t what you’re doing, you can ruin a perfectly good slab.
• Crockpot: Ribs in the crockpot are easy and practically foolproof, but they take hours to get done.
• Fryer: What are the quickest recipes for spare ribs? Fried ribs! Fried pork ribs can be done and ready to eat in less than twenty minutes.

Recipes for Spare Ribs

Below are four recipes for spare ribs. Actually, you can turn these pork recipes into lots more dishes by tweaking them. For example, the last recipe in this article can be used to create some super appetizers, party foods, and snacks. Get creative and have some culinary fun by making your own rib sauces!

To me, pork flesh willingly accepts other flavors, and the meat is adaptable enough that it goes well with scores of different ingredients. Perhaps the following table will give you some ideas!

Ingredients for Recipes and Sauces

Pork Rib Rub Recipe

Do you ever use a pork rib rub when grilling or smoking spareribs? You do? Well, a rub for pork ribs that are going to be fried works just as well. I actually experimented with several different rib rubs before I found just the right combination of sweet, salty, hot, and savory.

Remember, though, it’s the right blend for me—it might not be for you. I found that if I left the rub on the ribs for several hours, the flavors would survive the frying process. All the rib rubs I used were dry rubs, and this one turned out to be my favorite for fried ribs.

Ingredients:

• 1/2 cup brown sugar
• 4 teaspoons salt
• 1 tablespoon paprika
• 1 tablespoon black pepper
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon ground cinnamon

Directions:

1. Mix everything together and use it as a rub for pork ribs, Boston butts, pork chops, or pork loins. Double, triple, or quadruple the recipe, as needed.

Pork Rib Marinade

Why use a marinade for pork ribs? A pork rib marinade can impart practically any flavor or flavors you choose into the meat. It can also tenderize tough muscle tissue and whip it into juicy, tender submission.

Just be sure your marinade includes some acidic liquid. Also, if the meat you’re marinating is lean, you’ll need to add some oil to the marinade. Because ribs are fatty, your pork rib marinade won’t need extra fat.

Ingredients:

• 1 cup orange juice
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1/4 cup chopped green onion
• 1/4 cup apple cider vinegar
• 1 tablespoon lime juice
• 2 teaspoons fresh ginger
• 2 teaspoons minced garlic
• 1 teaspoon black peppercorns
• 1 teaspoon cayenne

Directions:

1. Combine all ingredients, and pour over spareribs or baby back ribs.
2. Use a plastic bowl or bag or a glass container for marinating.
3. Leave pork ribs in the marinade for at least four hours. I sometimes let my spareribs marinate all night.

Simple Fried Pork Ribs

These fried pork ribs are sort of like the “plain jane” version. They’re easy to make since they don’t require a rub or a marinade. This is so simple that it doesn’t need to be written in actual recipe form. I’ll just tell you, instead.

1. Cut the ribs into individual bone sections.
2. Sprinkle or rub the meat with salt and pepper, along with any other dry seasonings you like.
3. Shake or roll the ribs in plain or self-rising flour.
4. Fry in about one-half inch of oil, over medium heat. For softer, less crispy ribs, place the lid on the pan for part of the cooking time.
5. Turn the ribs frequently to ensure even cooking and browning.
6. Check a rib for doneness after about 15 minutes.
7. Drain on paper towels or racks.
8. Use some of the cooking greases to make pan gravy, if you like. When the gravy has thickened, add the ribs back to the pan. Put the lid back on and simmer until ribs reach desired tenderness.

Deep-Fried Pork Ribs

These deep-fried pork ribs are rubbed and breaded. Of the four recipes for spare ribs included here, this one is my favorite! Seriously, these deep-fried ribs are “off the chain,” as my students liked to say. I mean, really—what more could you ask of a humble food? These succulent fingers are a little sweet, a little hot, a little salty, and a little chewy. They’re crunchy on the outside and juicy on the inside—just as fried foods should be!

Cook Time

Ingredients

• 2 pounds trimmed spareribs
• Rub for pork ribs (from above)
• Self-rising flour
• Oil for frying

Instructions

1. Rinse ribs and pat dry. Remove silver skin from backs of ribs and cut into individual bones or fingers.
2. Make the rib rub from the recipe I included above. Cover all sides of each pork finger with the rub. Place rubbed ribs in a rectangular glass dish. Cover and refrigerate for at least two hours for the best results. If you don’t have time to wait, you’ll still get some awesome fried ribs!
3. Pour flour into a bowl or bag. Dredge seasoned ribs in flour and set on a plate or dish, not touching each other.
4. Pour about two inches of oil in a Dutch oven and heat to 360 degrees.
5. When ribs begin to look “pasty,” dredge them again and fry in the hot oil. Don’t crowd.
6. Fry until ribs are brown and crisp, about 15-20 minutes.
7. Drain on paper towels.

Naked Fried Ribs

For this recipe, the ribs are fried naked—without any type of dredging or breading. I did, however, use the pork rib rub recipe from above. The sugar content resulted in some wonderfully sticky ribs!

I cut the ribs into fingers and rubbed them with the seasoning mixture. Okay, I know what you’re thinking here: It would be easier to rub the ribs before slicing them. Easier, yes, but not as tasty. The sliced ribs have four sides, while the ribs in the slab have just two sides. Four sides mean more yummy rub sticks to the rib! I left the rubbed ribs in the fridge for less than an hour.

Heat about one inch of oil in a large iron skillet or Dutch oven. 360 degrees is about the right temperature for frying pork ribs, in my opinion. When the oil is hot, add a few ribs and fry until brown. Drain on wire racks. As I discovered, the sticky ribs will stick to paper towels.

Marinated and Deep-Fried Pork Ribs

This fried ribs recipe is really tasty. It has sort of an Asian flavor, due to the marinade. The longer you leave the ribs in the marinade, the more pronounced the marinade flavor will be. You might want to try leaving the pork in the liquid for just an hour until you find out whether or not you like the flavors.

Ingredients:

• 2 pounds spare ribs
• Pork rib marinade recipe (from above)
• 2 cups self-rising flour
• 2 tablespoons cornstarch
• Oil for frying

Directions:

1. Slice ribs into fingers and place them in a large plastic food bag. Pour rib marinade over meat and leave in the fridge for up to six or eight hours.
2. When you’re ready to fry the ribs, pour about two inches of oil into a large, heavy pot. You want the oil to reach around 360 degrees before adding the ribs.
3. As the oil heats, remove ribs from marinade and allow excess to drip away. Shake or roll ribs in the flour-cornstarch mixture. Fry until golden brown and crisp, around 15-18 minutes. Drain on paper towels or racks.

For an even yummier version of these fried ribs, toss the fried and drained pork fingers in a sauce. This version is perfect for serving at parties, by the way. You can use regular ketchup-based barbecue sauce, honey mustard, or sweet and sour sauce. The thick type of teriyaki sauce works well, also. You can make your own sauce or glaze, too, if you like. In fact, use the pork rib marinade as the start of a great rib sauce. Just omit the peppercorns and increase the amount of brown sugar. Add the ingredients to a small pot or pan and bring to a boil. Boil for one minute, while stirring. Reduce heat and simmer until sauce reaches desired thickness. Place pork in a bowl or dish and drizzle with sauce. Toss to coat. This works best if your bowl has a tight-fitting lid. When all the pork has a nice coating of the sauce, the fried ribs are ready to serve.

Comments

JS Matthew from Massachusetts, USA on February 04, 2014:

I have been marinating my pork ribs all day in a thick liquid Ah-So Spare Rib Sauce. (I cheated because I didn't have the time or the ingredients for a rub). I first searched HubPages for a deep fried pork rib recipe and yours came out on top. I went to the store and came back to do a Google search for a "Deep Fried Rib Recipe". Guess what; this Hub was on the first page! That's awesome!

I am now heating the cast iron dutch oven (using Corn Oil) and I will be dipping the ribs in flour (I don't have corn starch, only tapioca starch and I am scared to ruin this recipe) and will deep fry very soon. Thanks for this! I have never tried this before except on the grill.

I want deep fried Chinese style spare ribs and this is the best way I have found so far. So glad that after all my research Google led me back here. That is a true testament to this recipe Hub as the best! Up and shared...and soon to enjoy!

JSMatthew~

alwaysamber on January 31, 2013:

@habee-I will have to! Sounds too yummy to pass up

Holle Abee (author) from Georgia on January 31, 2013:

Amber, I think I could eat pork ribs cooked any old way! Give these a try!

Holle Abee (author) from Georgia on January 31, 2013:

Doc, I still prefer BBQ ribs, but the fried ribs are a nice change.

Holle Abee (author) from Georgia on January 31, 2013:

View, I hope you like the fried ribs!

Holle Abee (author) from Georgia on January 31, 2013:

Tireless, I think it's mostly a "southern thang." lol

alwaysamber on January 31, 2013:

I didn't know abou the fried pork ribs, either! That's an awesome idea! I usually put them in my crock pot, with my own special sauce. That recipe gets old, so I'm always looking for new ones. Thanks!

drbj and sherry from south Florida on January 28, 2013:

Never knew you could fry pork ribs, Holle. What a fantastic revelation. You know how I love spareribs. Thanks for making my day - and dinner - a delight with these recipes, m'dear.

viewfinders from India on January 25, 2013:

great recipe,like to make with the help of my mom

Judy Specht from California on January 24, 2013:

Love to cook ribs. Never dreamed you could fry them. Thanks for the enlightenment.

Holle Abee (author) from Georgia on January 24, 2013:

Carol, fried pork ribs are definitely a splurge, so we have them only rarely. Thanks for stopping by!

carol stanley from Arizona on January 24, 2013:

These are definitely decadent and why not indulge once in a while Not so healthy but so delicious. Thanks for the great mouthwatering photos.

Holle Abee (author) from Georgia on January 23, 2013:

Hi, SB! So glad you liked the biscuit ideas. Hope you like the fried ribs just as much!

summerberrie on January 23, 2013:

I've been making cherry and chocolate turnovers fried from your hub "Things to do with canned biscuits" I actually made them over the holidays for breakfast sprinkled with powdered sugar. They are sooooo good! Now I'm going to try some of your ideas for pork ribs!

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

The Low-Carb Diet

The subject today is squash recipes. If you’ve been reading my articles about low-carb recipes, you know that I’m trying to stick to a low-carb diet. I eat a lot of eggs, chicken, beef, pork, turkey, shrimp, crabmeat, and finned fish, and I also try to include low-carb veggies. Yellow squash is one of my faves.

Year-Round Yellow Squash

Thanks to modern farming methods and transportation of produce, we can now enjoy summer squash all year in the United States. I love the flavor of fresh squash in just about any recipe I can think of. In fact, sometimes I eat it raw in salads to add interesting texture, color, and taste to a green salad made with raw spinach or lettuce. Sometimes I eat raw squash by dicing it and combining it with diced onion, diced cucumber, diced fresh tomatoes, oil, vinegar, and herbs and spices.

When it comes to how to cook yellow squash, I have a veritable arsenal of squash recipes, and I’m sharing a few with you here. One is a detailed recipe for sautéed squash, while the others are more in the idea category. In other words, you don’t need hard specifics on those—just some guidelines. Next time you see some attractive summer squash at the supermarket or vegetable stand, pick up a few and try a couple of my squash recipes!

Recipes for Yellow Squash

I’ve created numerous recipes for yellow squash. That’s because I like it and because we used to grow lots of it in our gardens over the years. If you’ve had experience growing summer squash, you know that once the plants start producing, they’ll continue to do so up until a hard frost, as long as they’re cared for properly. That means bushels of squash! Also, you can use zucchini in practically all the same recipes, too.

My squash recipes include stewed squash, fried squash, squash soup, squash fritters, squash pancakes, baked squash, stir-fried squash, stuffed squash, pan grilled squash, grilled squash, pickles, sautéed squash, and casseroles. (I have more than one type of squash casserole, by the way.) As you can see from the variety of my squash recipes, it’s a pretty adaptable vegetable, and it’s low in carbs. Let me clarify that—yellow squash recipes can be low in carbs. Winter squashes are higher in carbohydrates.

Watch out for Carb-Laden Ingredients

Recipes for yellow squash can be high in carbs, too, if you add carb-laden ingredients. For example, deep-fried squash that has a batter made from white flour wouldn’t be a very good dish for a low-carb diet. The same goes for squash casseroles and stuffed baked squash that include crushed crackers or bread crumbs. Rest assured that the dishes I’m sharing here are all made with low-carb recipes.

How to Cook Yellow Squash

The best methods for cooking yellow squash are somewhat limited to the squash itself, especially on the tenderness factor.

• Older, larger squash are usually going to be harder and tougher, and so are the seeds within the fruits.
• Small, immature fruits are great steamed or boiled, but they’re not really large enough to use for fried squash or grilled squash.

Obviously, how to cook yellow squash also depends whether or not you’re preparing foods for a low carb-diet. The veggie itself is okay, but you have to be careful about which ingredients you add.

For most of my recipes for yellow squash, I prefer to use fruits that are about five inches in total length. The fruits should be firm but not hard. They should be a pale yellow color instead of being a deep yellow or gold shade. Before cooking yellow squash, I wash the fruits well in cool water and remove any blemishes from the skin with a knife. In most cases, I also remove both ends of the fruits.

Sautéed Squash Recipe

This sautéed squash is wonderful! When I’m following a low-carb diet, I often have it as a meal. It’s filling and satisfying, and it’s a good way for me to add some calcium without getting all the carbs and sugars in milk. If you have a Vidalia onion, use that here. If not, use any type of yellow onion.

Cook Time

Ingredients

• 4 strips bacon
• 4 yellow squash, cut into 1/4-inch slices
• 1/2 onion, sliced, diced, or chopped
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• salt and pepper, to taste
• grated cheddar cheese

Instructions

1. In a black iron skillet, fry bacon until just crisp. Remove and drain on paper towels.
2. Cook squash and onion in bacon grease over medium heat. Stir until squash begins to brown.
3. Add garlic, salt, and pepper. Cover skillet with heavy lid and cook to desired tenderness, stirring occasionally, for 10 minutes or so. Crumble or tear bacon and add to squash.
4. Line a plate with paper towels and place squash on plate. Quickly transfer squash to another plate and sprinkle with grated cheese. If cheese doesn’t get “melty” enough, heat squash briefly in microwave or oven.

Photo Guide

Rate My Recipe. Thanks!

Baked Squash

Baked squash is super easy to make! In fact, you don’t need a recipe. When the old man or dinner guests come over for grilled steak, BBQ chicken, or smoked pork shoulder, I often make baked potatoes in the oven while the meat is cooking outdoors on the grill or smoker. I make a baked squash or two for myself in lieu of the potatoes.

• In the Oven: I simply wash and dry the squash and bake it on a cookie sheet with the spuds.
• In the Microwave: If you’re not baking potatoes for others, you can cook squash in the microwave. Again, I just rinse off the squash, remove any bad spots, and nuke it until it’s tender. I then split it open or cut it into chunks and add butter and garlic salt. Sometimes I might sprinkle on some Parmesan, grated cheddar, or shredded mozzarella.

Fried Squash

Think fried squash can’t be part of a low-carb diet? Think again! The secret it to leave off the white wheat flour and use soy flour, instead. The only problem with this low-carb fried squash recipe is that soy flour cooks and browns quicker than regular white flour does, so you have to make sure the squash itself gets done at the same time the batter does. You have to slice your squash very thinly.

Instructions

1. Make an egg wash with an egg and a little milk or buttermilk.
2. Add some soy flour to a bag and season it with salt or garlic salt, onion powder, and/or black pepper. For some extra zip, you might want to add some cayenne, chili powder, paprika, or chipotle.
3. Heat at least two inches of oil to 360°F.
4. Dip the sliced squash in the egg and milk, and then shake it in the seasoned soy flour. Fry the dredged slices in the oil a few at a time, until the squash is golden brown.
5. Drain the fried squash on wire racks or on paper napkins or towels.

Fried Zucchini

You can make a low-carb version of fried zucchini using the same method I describe above for fried squash.

With Parmesan

You can also change it up a bit by adding some grated Parmesan cheese. When I do this, I sometimes just add the Parm to the soy flour, but sometimes I do it a little differently by dipping the squash in the egg, then in the flour, then back into the egg again, and then into the grated cheese.

With Mozzarella

Another way to make fried zucchini is to first stuff the fruits with a square slice of mozzarella cheese. You might want to use one of those round cheese string sticks. Then slice the zucchini into thin slices and follow the recipe for low-carb fried squash from that point. To make the recipe healthier, you can add some flaxseed meal to the soy flour.

Leave your feedback!

Comments

Dr. Elizabeth Hezekiah on August 14, 2020:

I tried the recipe for zucchini squash bread with crushed pineapple and raisins. Great!

Jesse L on January 13, 2020:

Pan fried texmex with garlic, onions and a thinly sliced chile , fried in a butter olive oil mixture until lightly browned is my favorite way to eat them.

Linda Rogers from Minnesota on July 03, 2019:

I love Squash & Zucchini & am so excited to try these recipes. I really like your recipe for a squash salad- cutting up onions, tomato, cucumber, oil, vinegar, herbs & spices. It reminds me a little of my cucumber salad recipe.

Petra Newman on January 12, 2013:

Hollee; I bookmarked this page. I love squash and the recipes you have shared are fantastic. I tweeted and liked it on fb.

Thanks for the great hub.

Connie Smith from Tampa Bay, Florida on January 12, 2013:

No, Holle, I have not. She had a birthday and turned five in December. She is having an MRI on Monday. At the last one, they thought the tumor had grown very slightly and she started on a different chemo. However, we had some experts look and they didn't think it really had grown. This MRI should be interesting. Praying as always. She is still trying very hard to sit. She can, but lacks balance. She is now getting PT again, so hoping they can help with that. On a sweet note, just yesterday, her mommy asked Lexi to give her hugs and she tried to put her arms around her mommy!

Holle Abee (author) from Georgia on January 12, 2013:

vocal, thanks so much for your kind words!

Audrey Hunt from Idyllwild Ca. on January 12, 2013:

Like Karen I'm a vegetarian and diabetic and always on the lookout for new recipes. Squash is my favorite, especially yellow. So glad I found your hub and it's so beautiful with the photos and easy step-by-step instructions. A healthy thank you habee!

Holle Abee (author) from Georgia on January 12, 2013:

lrc, hope you enjoy the results of the squash recipes! It's one of my favorite veggies, too. I think I could eat it every day.

Holle Abee (author) from Georgia on January 12, 2013:

Karen, I think high fiber foods like legumes keep you full for a long time. At least, they do for me. Thanks for stopping by!

Linda Crist from Central Virginia on January 12, 2013:

A great hub about one of my favorite veggies. As a Type II diabetic, I also try to follow a low carb diet. I usually stir fry or bake squash. I'll give some of your tips a try. Thank you for keeping it simple and healthy.

Karen Ellis from Central Oregon on January 12, 2013:

Great recipes. I'm vegetarian, but also diabetic, so I try to eat as healthfuly as possible. I'm not vegan yet, but working on it. I still add parmasan, cheddar and string cheese (some butter and eggs) to my diet. Interestingly, since I have added high fiber foods, such as dry beans, lentils, peas and brown rice to my diet weight seems to be coming off on its own (although slowly).

Holle Abee (author) from Georgia on January 12, 2013:

Hi, Bill. Never tried it over pasta, but I could try it over some zero-calorie Miracle Noodles and still stick to my low carb diet. Thanks for the idea!

Holle Abee (author) from Georgia on January 12, 2013:

Carol, you're always so supportive. Thanks!

Bill De Giulio from Massachusetts on January 12, 2013:

That sauteed squash, onions and bacon over pasta looks really, really good. May have to try that one. Love it grilled also. Great ideas Holle. voting up and sharing.

carol stanley from Arizona on January 12, 2013:

Love these squash recipes...So versatile. We love squash...Voting up and pinning for others to enjoy.

Holle Abee (author) from Georgia on January 11, 2013:

PS, you're certainly welcome. Glad you enjoyed the hub!

Holle Abee (author) from Georgia on January 11, 2013:

Lol, Hatter. You're a good husband!

Patricia Scott from North Central Florida on January 11, 2013:

Squash are a deliteful veggie and can be prepared in so many ways. thank you for this sampling of squash recipes. :) ps

Martin Kloess from San Francisco on January 11, 2013:

On behave of my wife, squash lover extraordinaire, thank you for this.

Holle Abee (author) from Georgia on January 11, 2013:

Hi, Connie! Have you posted any updates on Lexi lately?

Connie Smith from Tampa Bay, Florida on January 11, 2013:

We eat a lot of squash at our house too, Holle. I love it fried, but normally, just sauteed with some onion. I never thought of putting cheese on it. I am going to try it.

Holle Abee (author) from Georgia on January 11, 2013:

Amber, glad you liked my squash recipes! I find them to be good substitutes for corn, rice, and potatoes for my low carb diet. Glad you stopped by!

alwaysamber on January 11, 2013:

Thank you for posting these recipes! I have recently been trying to eat healthier and was running out of things to cook. I am definitely going to try some of these yummy recipes!

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Dipped Fruit

When did chocolate dipped strawberries become so popular? I don’t remember any type of dipped fruit being around when I was a kid. We usually had chocolate covered fruit, especially cherries, at Christmas, but that’s not quite the same thing. I guess the first time I had chocolate strawberries was maybe about five or six years ago, when a friend bought a small box of them in a gourmet candy shop while she was on vacation. The berries were huge, and some were covered in dark chocolate, some in milk chocolate, and some in white chocolate. She offered the box to me to try one, and when I noticed the price tag, I wouldn’t take more than one. I was shocked at how expensive they were! Oh, they were yummy—strawberries dipped in chocolate…what’s not to love! They were decorated to be very attractive, too, but I still couldn’t see paying so much for dipped fruit. I decided to try making my own and figured, “How hard can it be?” Making chocolate strawberries isn’t really hard, but there are a few tips and guidelines you need to follow. I’m sharing my experience with you here, along with a few chocolate dipped strawberries ideas.

Candy Coating

There are several types of candy coating you can use. You can make your own with semisweet chocolate or with white chocolate, if you like. You’ll need to chop the chocolate and melt it in the microwave or in a double boiler over water. You can even use chocolate chips for the coating. Just melt one pound of chocolate chips together with two tablespoons of Crisco or some other solid vegetable shortening. Use a double boiler for melting.

I often like quick and easy, so I usually use the microwaveable candy coating. You can find it in just about any supermarket, and it’s super easy to use. All you have to do is break off the amount you think you’ll need, place it in a microwave-safe bowl, and heat it until it’s melted. Be extremely careful not to overcook the coating. I’ll give you more tips and information about that later in this article.

Some cooks like to melt colored candy coating for dipped fruit. I haven’t tried that yet, though. If you want to add some color to your berries, you might want to consider coloring the white chocolate. If you do, use special candy coloring or an oil-based food color. A water-based food coloring will ruin your coating.

Tips for Dipped Strawberries

If you follow some general guidelines for dipped strawberries, you shouldn’t have any major problems. First of all, firm berries work best. Larger berries are easier to work with, so you might want to take that into consideration, too. Another important point about the fruits is that they need to be completely dry. Even a tiny amount of water can ruin a batch of melted coating. Of course, you’ll want to rinse the berries first, but let them air dry on paper towels for a while before dipping them.

Now, for the coating. Carefully read the heating directions on the package, and follow them to a tee. In fact, you might want to use a slightly shorter cooking time than the one that’s suggested. I melt my coating in the microwave. I cook it for about 45 seconds before checking it. I continue cooking in 10-15 second increments, until the coating has almost completely melted. If one “chunk” is still in a square block shape, it will usually finish melting when you stir the coating. It’s much better to undercook than to overcook. You can always heat for a few more seconds, but once the coating is overcooked, there’s no going back.

I like to heat my candy coating in small batches. It starts to harden pretty quickly, and if you keep reheating it, it will eventually overcook and be useless. Oh, I almost forgot. Make sure the bowl you use for melting the coating is completely dry.

Work quickly and have everything ready. Have a sheet of waxed paper ready to receive the dipped fruit. To dip the berries in the coating, hold them by the stem or insert a toothpick into the top. I sometimes use a wooden skewer like the ones used for grilling shish-kabobs. When a berry has been dipped, hold it over the bowl of coating and allow it to drip.

Chocolate Dipped Strawberries

For chocolate dipped strawberries, I like to use a milk chocolate candy coating. Sometimes this is sold as “almond bark.” The type I like to use comes in a slab that’s divided into small blocks. Actually, it’s not completely divided. It’s still attached at the bottom, but it’s scored deeply. You have to separate the blocks with a knife or some other kitchen tool. You’ll need to decide whether you want to use dark chocolate, milk chocolate, or both. Then you’ll need to choose a brand. I’ve tried numerous brands of chocolate coating, ranging from cheap generic brands to more expensive name brands, and I honestly can’t tell the difference—in taste, in texture, or in performance.

White Chocolate Dipped Strawberries

White chocolate strawberries are made the same way choc covered strawberries are made. There are two different coatings you can try. One type is called “white chocolate,” and the other is called “vanilla candy coating.” I’ve tried both, and I honestly can’t tell any difference in taste or texture. The one very slight difference I’ve noticed is in color. The vanilla is a whiter white, while the white chocolate has a hint of cream color in it.

I told you that I couldn’t tell a difference in the cheap and more expensive brands of the chocolate coating, but I can with the white chocolate or vanilla coating. I have no idea why this is true, but the cheaper versions don’t seem to have the same consistency. Here, the popular name brands work better. They seem to be a little thicker, so the melted coating does a better job of covering the dipped fruit.

Gourmet Strawberries

I checked the prices for chocolate dipped strawberries on a popular website. Nine gourmet strawberries cost $20. That’s more than two bucks per berry. You can buy a whole carton of strawberries for about that same price, and if they’re medium to large in size, you’ll get about fifteen berries or more. Figure in about two more dollars for the coating, and your total cost will be $4 for 15 dipped strawberries. That comes out to less than 27 cents per berry. Had you rather pay $2 for a dipped strawberry, or does $0.27 sound better?

Okay, you’re probably thinking something like, “But the chocolate strawberries you buy are so pretty. I could never do that at home.” Yes, you can. Okay, they might not be quite as pretty, but they can be darn close. The expensive ones definitely aren’t ten times as pretty, as the price would almost indicate. If you can write and roll, you can make your own gourmet strawberries in your own kitchen and save a bundle. Dipped strawberries make great party food, and they’re perfect for gift giving. Even people on your list who are hard to buy for usually appreciate homemade goodies.

Tuxedo Strawberries

I think tuxedo strawberries are super cute, and they’re perfect for more formal events. To make them, you’ll need dark chocolate or milk chocolate coating, along with white chocolate or vanilla candy coating. Obviously, you’ll need some fresh strawberries, too.

Once your berries have been rinsed and are completely dry, melt a small amount of white chocolate or vanilla coating. Working quickly, dip just the front section of each berry in the coating. Let any excess drip away, and place the dipped strawberries on a sheet of waxed paper. Once the coating has hardened, melt the chocolate.

Holding a berry by the stem, angle each berry sideways and immerse it into the milk or dark chocolate, coating just one side. When that firms slightly, repeat the process with the other side. When both sides of the “tuxedo” have hardened, use a toothpick dipped in the darker coating to make a bowtie and buttons.

Tuxedo Strawberries:

Dipped Strawberries Ideas

Now for the fun part—some dipped strawberries ideas! Some of these are super easy, while others require a little more skill. Honestly, though, none of these ideas are difficult. Just remember that if you want to roll or sprinkle the berries, you’ll need to do so while the coating is still wet and sticky. The same is true if you want to attach things like tiny candies to the strawberries dipped in chocolate. On the other hand, if you’re decorating your chocolate dipped strawberries with icing, you’ll need to wait until the coating has hardened.

Consider rolling your dipped strawberries in crushed pecans, almonds, or pistachio nuts. You might also like rolling your berries in cookie crumbs. For holiday treats, finely crush some peppermint candies and roll white chocolate dipped strawberries in the peppermint. Miniature M&Ms also work well on dipped strawberries. Of course, you can also use chocolate and vanilla or white chocolate coating on the same berry. You can dip half the berry in one and the other half in the other. You can completely dip a berry in one coating and drizzle it with the other. Sometimes I make double-dipped strawberries, and the grandkids love them. I dip the berries in melted chocolate coating first. When it completely hardens, I then dip the berries in white chocolate or vanilla coating. Sometimes I do it the other way around.

Another easy way to decorate your coated strawberries is with things you can sprinkle onto the still-wet coating. These include silver sugar, gold sugar, edible glitter, candy sprinkles, chocolate sprinkles, or colored sugar. When I made my dipped strawberries today, I used writing icing on some of them. This type of icing comes in small tubes, and all you have to do is to write with it. Wait until the candy coating is hard before you use the writing icing. On one dipped strawberry, I made a little Christmas tree with green icing and put red dots on it with red icing for the ornaments. I also made initials on some of the choc covered strawberries. I think these would be great for parties, or as a gift. You could pipe the recipient’s initial on all the chocolate strawberries! The giftee will most likely think you spent a small fortune. I’ll bet than once you get started, you’ll come up with all sorts of ideas for your chocolate dipped strawberries!

Decorating Ideas:

Leave your feedback!

Comments

Marcy Goodfleisch from Planet Earth on October 25, 2012:

Your Christmas-look decorated versions are awesome! Strawberries, chocolate, cute & adorable - what's not to love about these! I've been afraid to try dipping my own strawberries, but I may try it now.

Voted up and up!

filipinofoods from Philippines on October 21, 2012:

Wow! Looks yummy. Nice hub! :)

Martin Kloess from San Francisco on October 20, 2012:

These and a bad or old movie and my wife is in heaven. Thank you.

drbj and sherry from south Florida on October 20, 2012:

I tried dipping strawberries in dark chocolate once, Holle, but every time I finished rinsing and drying the berries, somehow the chocolate had all disappeared! Guess I had a senior (hungry) moment.

tamron on October 20, 2012:

Strawberries and "Dark" chocolate is good for you. If you eat in moderation. http://my.clevelandclinic.org/heart/prevention/nut... This article is about how chocolate benefits your heart.

Lela from Somewhere near the heart of Texas on October 20, 2012:

We have a store in Austin known for its chocolate covered strawberries. They are the best in the world I think. I only buy them for very special occasions (like my anniversary).

If I made my own, I would be too tempted to eat a lot of them, so I cannot follow these excellent suggestions. Just call me a coward.

carol stanley from Arizona on October 20, 2012:

These are gorgeous and I know delicious. I love all the creativity you have shown with these wonderful strawberries. I can tell it is a lot of work, but worth it. GOing to bookmark, vote up and share. Thanks again for this delicious hub.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Saltwater Fish

Wondering about how to cook flounder fish? I have several good recipes for flounder, and I’m sharing a couple of them with you here. We enjoy eating fish, especially saltwater fish. Several family members and I are avid anglers, and while we do some freshwater fishing occasionally, we much prefer casting a line in the ocean, bays, tidal creeks, and estuaries of the Atlantic and the Gulf of Mexico. We usually eat what we catch, as there’s nothing quite like really fresh, straight-from-the-sea fish and seafood. We like cooking fish like shark, whiting, sea trout, pompano, redfish, snapper, puppy drum, and sheepshead, but our two favorites for eating are grouper and flounder. To be honest, we don’t catch a lot of grouper because most of our angling is done in shore or near shore, but we do catch a lot of flounder. Flounder is delicious! Flounder fish aren’t the most attractive species, but their flesh is white, mild, and flaky. The fish is flat, with both eyes on the top side, and they have a large mouth with several sharp teeth. Don’t judge this “book” by its cover, however. The delicate flesh is excellent in a number of fish recipes. Below, I’ll tell you how to cook flounder in several different flounder recipes. They can also be used with other saltwater fish or freshwater fish that are lean and mild.

How to Cook Fish

My ideas on how to cook fish are for lean, non-oily fish with a mild flavor. I don’t like oily, “fishy-tasting” fish, so don’t try these fish recipes with salmon, mackerel, or rainbow trout. Some of the recipes might be good for such species, but they were created especially with lean fish in mind. Some freshwater fish you might want to try here include catfish, bass, and crappie. Some saltwater fish you might want to try with these recipes for fish are spotted sea trout, red drum, small black drum, sheepshead, grouper, snapper, whiting, croaker, shark, halibut, and, of course, flounder. They also work well with tilapia.

When you’re learning how to cook fish, pay very careful attention to the cooking time. The flesh cooks quickly, and if you don’t pay attention, your fish will be overcooked. Lean species like flounder fish are done when the flesh turns white, opaque, and flakes easily with a fork. Undercooked fish will still have some flesh that’s somewhat clear and translucent. The individual flakes won’t separate easily, either. When you’re cooking a recipe for baked fish that still has a backbone, the flesh will start pulling away from the bone when the fish is done.

Flounder Recipes

My favorite flounder recipes are for fried ones, but there are other good ways to cook fluke. It’s good baked, broiled, stuffed, sautéed, and pan-broiled. With thicker fillets, blackening is also a good option. I know some cooks who like to poach flounder, but I don’t care for that at all. Flounder can be cooked on an outdoor grill, too, if you take a few precautionary steps.

If you catch your own flounder, you’ll have to clean or dress it before cooking, of course. You can do this several ways, partially depending on what types of recipes you want to use. Flounder have a top side and a bottom side. The spine runs along the center of the fish, so if you fillet the fish, you’ll get four fillets. The two from the top side will be thicker and heftier than the two fillets that come from the bottom side. For large fish, you might want to cut the big fillets into smaller sections. This is especially true for fried recipes.

If you’re buying this fish at a supermarket or fish market, you might have a choice of fillets, a whole one, or fish with the heads and entrails removed. The skin is usually removed from the fillets, but occasionally, the skin is left on the flesh. This can be a plus for grilling, as the skin will help keep the flesh intact. Even if you wish to cook a whole fish with the head still attached, the fish will need to be gutted and scaled first, and the gills need to be removed.

So…which cuts of flounder are best for which recipes? For frying, I like to use fillets without the skin. On the other hand, hubby likes to fry small flounder whole, with just the head and innards removed. For baked recipes, whole fish or thick fillets can be used. For stuffed recipes, you can use a whole fish split down the middle and place the stuffing inside, or you can use a long, thin fillet and wrap it around the stuffing. Pan broiling works well with fillets—with or without the skin—as does sautéing. For grilled fish recipes, use thick fillets with the skin left on. Whole flounder are also great for the barbecue. Just remove the entrails, scales, and gills. Leave the head off or on, as you prefer.

How to Fry Fish

How to fry fish is a big deal in the South, where I’ve always lived. The two most important aspects are the batter or coating and the temperature of the oil that’s used for frying. A wet batter needs to be the right consistency to remain on the fish, and a dry coating needs to “stick” well to the flesh. Keep a close eye on your oil, too. It needs to be clean, fresh, and the right temperature. If the oil is too hot, the fish will burn, or the outside will cook to a nice brown while the interior remains undercooked. If the oil isn’t hot enough, you’ll wind up with greasy, soggy fish.

We know how to fry fish here in the Deep South. In fact, we’ll fry just about anything! Even so, few cooks agree on which fried fish recipes are the best. Most of the disagreement comes about in the choice of coating. Traditionally, southern fried fish is dipped, rolled, or shaken in cornmeal before being added to the fryer. The meal is usually seasoned with salt and pepper, but other seasonings are sometimes included, like cayenne, lemon pepper, paprika, celery salt, onion powder, garlic powder, or white pepper. Personally, I don’t like to use cornmeal as a coating for fish recipes—at least, not by itself. From my cooking experience, it’s a much better idea to combine some self-rising flour with the cornmeal, in about a half-and-half ratio.

Some cooks just like to slightly dampen the fish before shaking them in a dry coating, but I like to give the fish a little help. I usually dip the fish in beaten eggs, milk, or buttermilk, or in a mixture of eggs and milk or buttermilk. This really helps the flour and meal adhere to the fish’s exterior. Other dry coatings you might want to try include dry bread crumbs, finely crushed cracker crumbs, panko, or a commercial seafood coating mix, some of which are already seasoned with spices. Instead of a dry coating, you might wish to dip your flounder in some type of batter. Such a batter might include flour, cornmeal, pancake mix, Bisquick, milk, buttermilk, eggs, beer, or water.

Now, for the oil. The best oil for cooking fish is peanut oil, in my opinion. Why? It’s because peanut oil has a high smoke point and a nice flavor. My second choice for frying fish is canola oil. The oil needs to be hot when you add the fish, and it needs to stay at a hot, consistent temperature throughout the frying process. At what temperature should the oil be? 350 degrees is a good general rule of thumb. If you’re frying thin fillets, I suggest raising the temperature of the oil to 360. For thick fillets or whole fish, you’ll want the oil to be between 340 and 350 degrees before adding the fish.

Remember that it’s important to keep the oil at the right temperature, too. When you add cold foods to hot oil, the temperature can drop quickly, so it’s best to fry in small batches. Add just a few pieces at the time, and be careful not to crowd the pot or pan. Each piece of fish needs to have some room. When the fish are golden brown on both sides, they’re ready to be removed from the oil. Use a slotted spoon or fry basket for this. Drain the cooked fish on paper bags, napkins, paper towels, or wire racks. Keep the cooked fish warm in the oven while you’re frying the remainder.

Fried Flounder

I have lots of fried flounder recipes, but this is probably my favorite one of all. It’s not complicated, and the results are really yummy. Fried flounder is great with homemade tartar sauce, coleslaw, hushpuppies, and French fries.

Rate my recipe for fried flounder!

Cook Time

Ingredients

• 1 pound flounder fillets
• 3 cups self-rising flour
• 1 cup buttermilk cornmeal, (or white cornmeal)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon cayenne
• 2 eggs
• 1/4 cup milk
• peanut oil

Instructions

1. Rinse flounder fillets and lay on paper towels to dry.
2. Place 1 ½ cups flour in a large paper bag or in a large Ziploc bag.
3. Combine remaining flour, cornmeal, salt, black pepper, lemon pepper, and cayenne in a large bag.
4. Whisk together eggs and milk until frothy.
5. Pour several inches of oil in a large pot or Dutch oven and heat to 350 degrees.
6. When oil is almost ready, shake fillets in flour, dip in egg mixture, and shake in flour-cornmeal. Gently shake fish to remove excess coating. Place fish in oil and fry until both sides are golden brown.
7. Drain on paper towels or wire racks.

Recipe For Baked Fish

This recipe for baked fish can be used with any lean, mild fish fillets, and it works great for baked flounder. I like to make a crabmeat stuffing for my stuffed flounder, but you might prefer using a bread stuffing, instead. Boxed mixes work pretty well here, although I usually add a little more butter than what’s suggested in the directions on the box, along with an egg.

Stuffed Flounder

Ingredients:

• 4 long, thin flounder fillets without skin
• Crabmeat stuffing (recipe below)
• Melted butter
• Salt and pepper
• Paprika

Directions:

1. Rinse and dry fillets and place on a tray or platter. Place ¼ crabmeat stuffing at the wide end of each fillet. Fold narrow end over stuffing and tuck underneath.
2. Using a spatula, place stuffed flounder fillets in a buttered baking dish and brush or drizzle with melted butter. Sprinkle with paprika, salt, and pepper.
3. Bake at 350 degrees for 25-30 minutes.

Crabmeat Stuffing

• 1 cup crabmeat
• ½ cup Ritz cracker crumbs
• 2 tablespoons mayonnaise
• 1 tablespoon Worcestershire sauce
• 2 teaspoons lime juice
• 1 beaten egg
• 1 teaspoon paprika
• 1 teaspoon Lawry’s garlic salt
• 1/2 teaspoon cayenne

Directions:

1. Flake crabmeat and check for pieces of shell and cartilage. Place crabmeat in several thicknesses of paper towels and squeeze gently to remove moisture.
2. Combine crab with remaining ingredients allow to sit at room temperature for about 5-10 minutes for cracker crumbs to soften.

Grilled Fish Recipes

We really like grilled fish recipes, but cooking fish on a barbecue can be tricky. Because of the delicate flesh, cooking fish like flounder on the grill can be especially tricky—but not impossible. First of all, consider the thickness of the fillets—if you’re using fillets. Thicker cuts work better on the grill, and they work even better if you leave the skin on. Another option is to place the fillets in a grilling basket. Fillets can be cooked in foil, too, but they don’t get that nice browning that a grill provides. You might also want to consider grilling a whole flounder.

How to cook flounder—on a grill? Choose thick fillets, as I’ve already suggested. Measure the thickness of the fish and adjust your cooking time accordingly. A good rule of thumb is to allow ten minutes of grilling time for every inch of thickness. That would be five minutes per side. If you use a basket for grilling, it will take a little longer for the fish to cook through.

When you’re using grilled fish recipes for lean fish like flounder, the flesh tends to stick to the grilling grates. When trying to turn or remove the fish from the grill, the sticking can cause the flesh to literally fall apart. To help avoid this, you need to make sure the grate is extremely clean, and then it needs to be oiled. This is true whether you’re grilling fish in the round or fillets. Yet another option is to use a wire basket made for grilling. If you’re not using a grill basket, be very careful when turning the fish. It’s a good idea to use a metal spatula.

Some sort of fat will need to be added to the fish, as well as to the grill grate. The choice is up to you. You can use olive oil, canola oil, corn oil, butter, or some other type of fat. We’ve also grilled fish with bacon wrapped around them, and they were awesome! If you decide to go the bacon route, you won’t need to use any other type of fat or oil on the fish. You might want to use a marinade for fish before grilling. If so, don’t leave the fish in the marinade for too long. Enjoy the following grilled fish recipes!

Teriyaki Grilled Flounder

Ingredients:

• 4 thick flounder fillets
• Pineapple juice
• 3 tablespoons brown sugar
• 2 tablespoons oil
• 2 tablespoons butter
• 1 tablespoon soy sauce
• ½ teaspoon ground ginger

Directions:

1. Rinse fillets and pat dry. Place fish in a plastic bowl or food bag.
2. Combine ½ cup pineapple juice with oil and pour over fish. Refrigerate and marinate for 30 minutes.
3. Heat grill to medium-high. Make sure grate is clean and oiled. While the grill is heating, make the brushing sauce. Combine 3 tablespoons pineapple juice, brown sugar, soy sauce, and ginger in a small microwave-safe bowl. Heat for about one minute, or until brown sugar dissolves.
4. Remove fillets from marinade and place on grill. Brush sauce on fish. Cook on each side until fillets have brown grill marks. It should take about 8-10 minutes total grilling time for the fish to be cooked through, depending on their thickness.

Spicy Grilled Flounder Recipe

Ingredients:

• 4 thick flounder fillets
• ½ cup oil
• ¼ cup lime juice
• 1 tablespoon paprika
• 1 tablespoon Tabasco
• 2 teaspoons cayenne
• 2 teaspoons minced garlic
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried basil

Directions:

1. Rinse fish and pat dry. Place in a single layer in a glass dish. Combine remaining ingredients and pour over fillets. Cover and marinate in the fridge for about an hour.
2. Oil grilling grates and heat coals to medium-high. Remove fish from marinade and place on hot grill. Grill each side for about 4 minutes, or until flesh is white and flaky.

Comments

Marcy Goodfleisch from Planet Earth on October 25, 2012:

Your photo of the fried flounder looks so tempting - the color is just right, and it has exactly the crispy coating I love! I don't know how many tries it would take for me to get this technique down, but you've given me a goal to aim for. Voted up!

Deborah Brooks Langford from Brownsville,TX on October 16, 2012:

I love Flounder better than I do catfish.. and I love these recipes.. thank you I am sharing this too

Debbie

Dianna Mendez on October 15, 2012:

I love fish and flounder is one of my favorites. Your photo of the fried fish has my wanting some right now. I am glad you also gave instruction on how to fry fish. Very helpful.

carol stanley from Arizona on October 15, 2012:

how good does it get? Of course all fish that are fresh have a head start. Love the crab stuffing and the fish pictures look absolutely devine!!! This is a great hub with lots of really helpful information. Voting UP++++ And sharing.

John Rose from Southern Georgia, USA on October 14, 2012:

I will have to second you on the fried flounder. I love it and wish I could eat it more often. Thanks for all of the recipes.

John

Peggy Woods from Houston, Texas on October 14, 2012:

OK now Holle...when is dinner? You won't have to ask twice! Ha! All of your recipes look and sound delicious. I would be very happy with any one of them. We do not deep fry but often pan fry or sauté our fish. I'll bet that your flavorings would be just as good with our preferred cooking method. Gave this a 5 star rating plus up and useful votes. Sharing!

Sheila Brown from Southern Oklahoma on October 14, 2012:

You are making me sooo hungry! I love fish, especially fried. We have 2 ponds and I cook a lot of bass and catfish. I'll bet most of your recipes here will work with either one. Your stuffed flouder sounds wonderful! I should try to grill some of the larger catfish fillets. I am definitely trying several of these recipes! Voting up and very useful! Pinning also. :)

Holle is a retired English teacher. She loves to cook and share recipes with others.

Best Smoked Ham Ever!

This is the recipe for my smoked ham. You wouldn’t believe how awesome it is—seriously! Some recipes make me want to claw through my computer screen to get to them, and this is one of those recipes.

Cook Time

Ingredients

• 1/2 cured or smoked ham
• 1 quart apple juice
• 1 quart pineapple juice
• 1/3 cup cherry juice concentrate + more for drizzling or syrup
• 1 cup brown sugar + more for coating
• 2 tablespoons whole cloves

Instructions

1. Trim tough skin or hide from ham. Do not remove any more fat than you have to. Place the meat in a bucket, a cooler, a large bowl, or a plastic bag.
2. Combine fruit juices and cherry syrup, and pour them over the ham. Marinate, chilled, over night, turning occasionally. Remove ham from marinade and allow excess to drip away. Drizzle with cherry syrup and pack brown sugar on ham. Let ham sit at room temperature for thirty minutes or so.
3. Get the electric smoker ready by filling the water pan with apple juice. Place the BBQ wood on the burner at the bottom of the smoker. Plug the smoker in.
4. Once the wood is making smoke, the smoker is ready. Place the ham on the top rack of smoker, fat-side up. Place lid on smoker.
5. After four or five hours, open the smoker to check the water pan and wood. Add more wood and/or more liquid, if needed.
6. Continue cooking until internal temperature of meat reaches 160 degrees.

Making the Ham Glaze

Once your ham reaches an internal temp of 160°F, it’s almost ready to serve. Before that, though, you need to coat it with a delicious ham glaze, or perhaps you prefer a crunchy ham glaze. You’ll already have a light coating from the cherry syrup and brown sugar you put on the ham before cooking it, but now you want a more pronounced glaze, right? Anyway, the ham will need to cook in the oven just a little more. The recommended internal temperature is 165 degrees. Take the ham off the smoker when it reaches 160. Place it on a foil-lined baking pan.

Ingredients

• 1 cup brown sugar
• ¼ cup pineapple juice
• 2 teaspoons butter
• 2 teaspoons ground cloves

Instructions

1. Combine one cup brown sugar, ¼ cup pineapple juice, two teaspoons butter, and two teaspoons ground cloves in a small pot.
2. Bring mixture to a slow boil while stirring, then reduce heat to simmer, and cook for about 10 minutes. For a crunchy ham glaze, boil the mixture for a longer amount of time.
3. Brush on ham.
4. Place ham in 350-degree oven.
5. After 15 minutes, add another layer of glaze.
6. Continue baking and glazing until ham reaches an internal temperature of 165-170 degrees. You might need to make another batch of ham glaze—we like a lot of glaze.
7. Remove ham from oven, and coat with one last layer of glaze. Allow ham to sit at room temperature for 30 minutes before slicing.

Tips and Tricks for Smoking Ham

My mouth is already watering for some of my special smoked ham. We eat ham pretty regularly, but for the holidays, I go through the extra trouble of making my holiday ham: my best smoked ham. You wouldn’t believe how awesome it is—seriously! The inside is tender, flavorful, and juicy, and the outside is sweet. The aroma is also simply amazing. The combination of smells from the pork, the smoke, the fruit juices, and the ground cloves will have everyone within nose-distance drooling. Oh, how I wish we had a “scratch and sniff” button on this article! If you want to really impress your holiday guests, or if you just want to please your family, try my smoked ham recipe.

Topics in This Article

• How to Pick the Best Ham
• How to Best Cook Your Ham
• Smoked or Regularly Cooked Ham?
• The Best Smoker for Smoking Ham (hint: it's an electric one)
• BBQ Wood
• Smoking the Ham
• FAQ

What's the Best Ham for Smoking?

You can find smoked hams for sale in practically any supermarket in the United States. "Ham" is the name given to the thigh and rear leg portion of a pig. In the United States, hams are usually smoked, cured, or both. The curing process involves nitrates and nitrites, salt, or sugar. For the smoked ham recipe I’m sharing with you here today, shop carefully for your ham, as you’ll encounter several versions.

What to Look For

• A Cured Ham: Look, instead, for a cured ham, smoked ham, or sugar-cured ham. You’ll probably see low-sodium smoked versions for sale, too, but I don’t like to use them for this recipe. Ham is supposed to be salty, and when I marinate or soak mine, some of the salt leaches out. For me and my family, a low-sodium ham isn’t quite salty enough after being soaked in liquid all night. Of course, if you’re on a salt-restricted diet, you might prefer using a lower-sodium version.
• A Half Ham: The size of the ham is important, too. We’ve found that a half ham works best for this recipe because it has more surface area. If a shank or butt portion won’t supply enough meat for your crowd, buy a whole ham and have it sliced in half by the butcher. Place the butt half on the bottom rack of the electric smoker and the shank portion on the top rack.

What to Avoid

• A Smoke-Flavored Ham (Smoked Doesn't Always Mean Smoked): Smoked hams might have actually been slow smoked over a wood fire, but this can be tricky. Some aren’t actually “smoked,” at all. They might have been sprayed or injected with smoke-flavored liquid.
• A Country Ham: Be sure not to buy a “country ham.” These are the super salty hams that usually don’t require refrigeration.
• A Fully Cooked Ham: You’ll also need to be careful not to purchase a fully cooked ham, so read the label carefully.

What's the Best Way to Cook a Ham?

There are a couple of methods for cooking smoked ham.

• Thin-Sliced: If the ham is sliced thin, it can be fried in a skillet.
• Thick Steaks: Thicker ham steaks can be baked in the oven and are often accompanied by some sort of glaze or sauce.
• Whole: Whole smoked hams are often sold in halves—the butt portion and the shank portion. The butt half is meatier and usually costs a little more. The shank half includes the large leg bone. Whole and half hams are often baked in the oven, usually at around 325°F. A whole ham should be baked for 16-18 minutes per pound, and a half cut needs to bake for 20-22 minutes per pound. In both cases, the internal temperature should reach 160 degrees.

Adding Flavor While You Cook

When cooking this dish, many cooks like to add more flavor. This can be done by injection or marination, but the most common method is by adding a glaze or coating to the meat. Glazes are often sweet in nature and can be made with honey, molasses, jellies, jams, fruit syrups, sugar, maple syrup, or brown sugar. Fruit juices, butter, and spices are sometimes added, too. The most popular fruit juices for this purpose are apple juice, cherry juice, orange juice, and pineapple juice. Some cooks also like to use carbonated soft drinks, especially colas.

Does Smoked Ham Taste Better?

We prefer to cook our meat in a smoker. I would bet that if you tasted my best smoked ham and compared it to an oven-baked one, you’d much prefer my version. If you’re a ham fan, you might go right out and buy a smoker—if you didn’t already have one—just so you could experience this superb flavor whenever you had a craving for it.

If you’re not experienced with smoking meat, don’t go crazy with the amount of wood you use. You don’t want the flesh to wind up tasting like a lump of charcoal. You want the smoke to enhance the pork's natural flavor, not to cover it up completely. Not enough smoke is much better than too much smoke. Before you try your hand at a ham, you might want to experiment with a whole chicken or two. That will give you some idea of the amount of BBQ wood you’ll need.

Not enough smoke is much better than too much smoke.

How Do You Smoke a Ham in an Electric Smoker?

We’ve used several different types of smokers over the decades, including charcoal smokers, homemade smokers, smoking pits, and electric smokers. Of all these different types, we like an electric smoker best of all. Why? Because it’s the easiest to use, and it provides more consistency in cooking temperature.

We’re currently using a Brinkmann electric smoker, and we love it! We’ve been using it for years, and we’re completely satisfied with the results we get. We use it for pork ribs, beef ribs, beef brisket, beef roasts, crown roasts of pork, prime rib, whole turkeys, turkey breast, pork loins, pork tenderloins, venison roasts, whole chickens, fresh hams, and—obviously—for smoked hams. We’ve even smoked a wild goose or two on our electric smoker, and it was yummy. In fact, that’s the only way I like goose. The most frequent “visitors” to our Brinkmann electric smoker are hams and fresh pork shoulders. Yeah, we really love BBQ pork and pulled pork sandwiches!

Most smokers have some sort of water pan, and that’s important. Cooking with moist heat is a lot better than cooking with dry heat, especially for larger cuts of meat. Our smoker has a water pan at the bottom of the device. We fill it with water, beer, wine, or fruit juice. Sometimes we might add a little vinegar or bourbon, or some spices and herbs. Just make sure the water pan doesn’t get completely empty when you’re making this smoked ham recipe.

Now for the cooking temperature. Our smoker doesn’t have a way for us to set the heat, but according to the information that came with the smoker, it cooks at around 220-225 degrees Fahrenheit. From our experience, however, extreme weather conditions can slightly affect the heat. That’s why the meat thermometer and the water pan are your friends. Moist heat, made by using the water pan, is pretty forgiving, so you don’t need to be to-the-minute exact with cooking times. The best way to tell when your meat is ready to come off the smoker is with a meat thermometer. You should be much more concerned with the internal temp than you are with the cooking time.

If you love good food that’s been slow cooked with smoke, a good-quality smoker will be one of the best investments you’ll ever make. You’ll probably find that you use it all the time. We do! We use our smoker several times a month, especially on the weekends. They’re an absolute must for us during the holidays when we’re feeding a crowd. We have a lot of cookouts and pool parties in the summer months, and the smoker produces some awesome BBQ pork shoulders. At Thanksgiving, we always smoke a ham and a turkey. We place the turkey on the bottom rack of the smoker and the ham on the top rack. As the fat and juices drip from the ham, they automatically baste the turkey. Yum!

How Do I Get My Meat to Taste Smoky?

BBQ wood, also known as wood chips, is what provides the smoky flavor to the meat you’re going to smoke, and your wood choices are numerous. Many people who do a lot of smoking and grilling have their own favorite wood “flavors,” sometimes a different wood for each type of meat they cook. Such cooks have probably experimented with several different woods to discover their favorite smoky additions.

We’ve tried several types of BBQ wood for smoked ham, including oak, apple, peach, and pecan. They all produced good results, but our favorite is pecan. Pecan wood is pretty mild, and it gives the meat a fairly subtle nutty flavor. It also imparts a tantalizing aroma to pork and poultry. We don’t use it just with ham. We also use pecan for pork ribs, pork shoulders, chicken, and turkey. And, by the way, we don’t have to buy wood for smoking. Hubby just trims a few small twigs of wood from local pecan trees from branches that have fallen to the ground.

Hubby tries to find twigs that are about ½ inch in diameter, but if those aren’t available, he saws larger branches into discs. He cuts the pecan twigs into pieces that are three inches in length. Obviously, since he used wind-fallen wood, it’s not green, but it’s not super dry, either. He soaks the wood in water, beer, or juice before using it on the smoker. The drier the wood is, the longer he soaks it. In most cases, the soaking time is around one hour.

What Kinds of Wood Can I Smoke With, and What Do They Taste Like?

Different woods will taste different. Like I mentioned, my favorite for ham is pecan. If you'd like more information, BBQer's Delight has put together a splendid, simple guide to the various woods you can get and what they taste like.

Some Advice Before You Get Started

Learning how to smoke a ham isn’t difficult, but it is time consuming. It takes hours of smoking at a low temperature for the meat to cook all the way through without drying out. Fortunately, the smoking process doesn’t require much tending, so you can be doing other things as the meat cooks. You’ll really need to check things only once or twice during the process.

You can get a good smoked ham by just placing the ham on the smoker, filling the water pan, and placing some BBQ wood on the burner. That’s for a good ham. For a great smoked ham, you’ll need to go to more trouble. But hey, I’ve gone through this process many, many times, and I’ve never once doubted that the results were worth the effort. Hopefully, you’ll agree!

Cooking times for smoked hams vary, depending on a few factors. We’ve had smoked hams on the smoker for anywhere from eight hours to more than twelve hours. Remember: the internal temperature of the meat is what’s important.

I urge you to try my recipe just once. Read this article carefully and follow all the directions and advice on how to smoke a ham. Soak the ham overnight, as instructed, and add the ham glaze. I can’t promise you that this will be the best smoked ham you’ll ever eat because everyone has different taste buds. If you don’t love this ham, however, you must not be a ham aficionado. Everyone who’s ever sampled this dish—friends, family members, dinner guests, party attendees—loved it. We get many requests for it, too.

How Long Do I Smoke My Uncooked Ham For?

FAQs

Can you smoke a ham that's already cooked?

You can. It's perhaps not the best idea though. You risk adding next to no flavor and/or just drying out your ham.

Can you smoke a ham in an oven?

Nope. If you cook a ham in the oven, you're baking it. There's no way to get the smoked flavor naturally that way. You could, theoretically, buy a pre-smoked ham and bake it in the oven, inject the ham with smoke flavoring, or add smoke flavoring to your glaze—but this wouldn't taste the same as cooking your meat in a smoker.

Can you smoke a spiral ham?

"Spiral ham" refers to a way that a ham is cut, not a way that it's cooked. So, you could smoke a ham, and then spiral cut it.

What should the internal temperature of my smoked ham be?

Your smoked ham is done when its internal temperature is between 165-170 degrees. It's okay if it's slightly below that when you take it out because the meat will continue to cook (and the internal temperature will continue to raise) for a few minutes after it's removed from the oven.

Do I need aluminum foil to smoke a ham?

You don't need tin foil to smoke a ham. Using tin foil will change the flavor and texture of the meat because it effects how much of the smoke permeates the meat and the way the fat cooks. Using tin foil is likely to result in a less smokey-flavored but more moist end result. Not using it is likely to result in a robust, smokey flavor and meat that's still tender. I recommend experimenting with and without, and deciding what makes your palette happier!

Should I brine my ham before I smoke it?

It's up to you and your palette. Some people like to brine it before; some people don't. You should cook your meat the way you like it! The purpose of brining meat is to help the cut retain moisture as it cooks. Brining means you're more likely to have a succulent, moist cut of meat.

This Is a Fantastic Video About How to Smoke a Ham

Thanks for rating my smoked ham recipe!

Questions & Answers

Question: In the section telling what you DO want, you say, “ A Cured Ham:Look, instead, for a cured ham, SMOKED HAM , or sugar-cured ham.” Then in the section saying what you DON’T want, you say, “ A Smoked Ham." I’m confused! Can you use a pre-smoked ham or not?

Answer: Sorry for the confusion! Don't use a smoke-flavored ham. One that's been smoked over real wood is fine - unless it's fully cooked.

Question: Where do you find cherry juice concentrate or syrup?

Answer: Try using the juice from a jar of sweet cherries.

Comments

Danny DeLong on July 04, 2019:

Going to try this, would like to print it, but don't see where I can.

Paul H Blanchard on December 18, 2017:

Have you ever made one just using pork butt and curing it yourself?

Holle Abee (author) from Georgia on March 24, 2014:

Thanks, Leslie!

lesliebyars on March 24, 2014:

My mouth was watering while looking at these pictures and reading this hub. A ham is something that I always imagine is a labor of love. Your recipe and hub make this sound really easy. I voted up and awesome and pinned to pinterest as well.

Holle Abee (author) from Georgia on November 14, 2013:

Thanks a bunch, ECR!

Chantele and Julie from Wales on November 14, 2013:

I love a good ham and this looks amazing!

Holle Abee (author) from Georgia on June 05, 2013:

Hi, Sid! Thanks for your kind words.

Holle Abee (author) from Georgia on June 05, 2013:

Ken, recipe hubs have that effect on me, too. lol

Holle Abee (author) from Georgia on June 05, 2013:

Casey, I hope you like the results you get from my smoked ham recipe!

Holle Abee (author) from Georgia on June 05, 2013:

Marcy, we need a "sniff button"!!

Holle Abee (author) from Georgia on June 05, 2013:

Julia, we LOVE smoked ham, too!

Sid Kemp from Boca Raton, Florida (near Miami and Palm Beach) on June 05, 2013:

Wow! You've raised smoking ham to a fine art! I especially like the idea of vinegar smoking, and I'm a big fan of hickory wood!

Kenneth C Agudo from Tiwi, Philippines on May 28, 2013:

Now, I am hungry. I love it ;-)

Casey Martin on April 25, 2013:

Can't wait to try you recipe...it sounds and looks so good!

Marcy Goodfleisch from Planet Earth on October 25, 2012:

I can almost smell and taste this from the pictures and instructions! I don't even eat ham now, but you made me very hungry!

Blurter of Indiscretions from Clinton CT on October 08, 2012:

Yummy! I love ham so much..especially around the holidays.

Holle Abee (author) from Georgia on October 08, 2012:

Okay...you're invited! We'd love to have you!

Robie Benve from Ohio on October 08, 2012:

Mouth watering does not even begin to describe! Great hub, made me wish I was invited to your Thanksgiving dinner, yum!

And gorgeous photos!

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Pork Recipes

As a traditional cook of the Deep South, I’m expected to have lots of pork recipes. It just sort of “goes with the turf,” so to speak. My entire family, along with all our friends, enjoys pork, so I have no problem meeting expectations. I used to be married to a pork producer, too, so I had to come up with lots of pork recipes for our constant supply of homegrown meat. I can’t think of a single traditional cut of pork that we don’t like—and that doesn’t include the internal organs. We don’t care for those, but we like ham, bacon, pork cracklings, side meat, spareribs, baby back ribs, country style ribs, sausage, pork chops, pork loin, pork steaks, and pork tenderloin. I often use smoked ham hocks for seasoning vegetables, too. Of all the pig cuts, pork shoulder is one of our favorites, especially for feeding a crowd. Also called “pork butt” or “Boston butt,” this is a wonderful cut for a BBQ pork recipe. It’s pretty inexpensive, and when it’s shredded into pulled pork and combined with sauce, it’ll feed a group of folks. Following is a great BBQ pork shoulder recipe, a pork marinade recipe, a BBQ rub recipe, and a recipe for BBQ sauce made with beer.

BBQ Pork Recipe

This is a great BBQ pork recipe with which I experimented over the weekend. We had some out-of-town friends over for the weekend, and they clamored for some smoked pork shoulder, which is one of hubby’s “specialties.” Actually, it’s a team effort. I always do the marinating and/or rubbing and make the BBQ sauce, while hubby usually does the cooking. I think he does the easy part, but I get to enjoy being creative with mine.

As I think I’ve already mentioned, I used pork shoulders for this recipe. The meat was marinated for several hours and then dried and rubbed. After the rub was applied, the pork was left in the refrigerator overnight. The meat was then smoked on an electric smoker with pecan wood. Once it was done, I pulled the pork and stirred in a hefty portion of BBQ sauce. The seven-pound Boston butt made enough pulled pork sandwiches for four adults and two teenagers, and we used less than half the meat. The kids will come over this evening for round two.

Pork Marinade

The pork marinade I used with this BBQ pork recipe added an incredible flavor to the meat. The main ingredient in the marinating liquid is beer. I don’t even like beer, but it sure worked well here! I’ve used beer marinade with chicken several times, and it provided excellent results, so I figured it would work with smoked pork shoulder, too. I wasn’t at all disappointed with my beer marinade, and it was easy, too! The hardest part was wrestling a beer away from one of the guys.

Pork Marinade Recipe

• 2 cups beer
• 1/3 cup apple cider vinegar
• 1 tablespoon black peppercorns
• 1 teaspoon crushed red pepper

BBQ Rub

A big part of the yumminess of this BBQ pork recipe is the BBQ rub. After the pork shoulder sits in the marinade for several hours, I rub it all over and generously with a mixture of brown sugar and spices. Sometimes I use a dry rub, and sometimes I prefer a wet BBQ rub. In this case, I made a wet rub that was paste-like in consistency. Either will work fine, but if you use vinegar with the sugar and spices, more of the flavor will penetrate the pork.

BBQ Rub Recipe

• 1 pound brown sugar
• 1/3 cup salt
• ¼ cup paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon black pepper
• 1 tablespoon cayenne
• 1 tablespoon chili powder
• 2 teaspoons cumin
• Apple cider vinegar

Directions: Combine all dry ingredients in a small bowl. Add just enough vinegar to make a stiff paste. This makes enough BBQ rub for two large pork shoulders.

Rate my BBQ Pork Recipe! Thanks a bunch!

Cook Time

Ingredients

• 6-8 pound pork shoulder
• pork marinade
• BBQ rub
• hot sauce (optional)
• apple juice
• wood for smoking

Instructions

1. Rinse pork shoulder and pat dry with paper towels. If the meat has a fat cap, leave it on—you can remove it later. Place the pork in a large plastic bowl and pour the marinade over it. Cover the bowl and place it in the fridge. Marinate the meat for several hours, turning it over several times during the process. I marinated this hunk of pork for about four hours.
2. After the shoulder has spent sufficient time in the pork marinade, remove it and dry the meat by blotting it with paper towels. Make the BBQ rub from the recipe above. Coat the pork with the rub mixture and wrap it tightly in foil or food wrap. Leave it in the fridge to cure for several hours or overnight.
3. Decide what type of wood you want to use on your smoker and soak it in beer, apple juice, or water for about an hour before cooking. Place the wood on the burner and fill the water pan with a combination of half beer and half apple juice. If your smoker has a thermostat setting, set it to 225 degrees. Start the smoker.
4. When the smoker is emitting some smoke, place the pork shoulder on the top rack. We had two shoulders to smoke this time, so we put one on the top rack and one on the bottom. We usually place the meat fat-side up, but this time we did it fat-side down. I don’t think the flesh was quite as juicy as it is with the fat-side up method, but choose either.
5. Place the lid on the smoker and leave it alone for several hours. After around four or five hours, check the water pan, as it might need to be refilled. Use a meat thermometer to tell when the pork is done. 165 degrees is a safe temperature. If you want to make pulled pork, however, you’ll want the internal temp to be higher. We let ours get to 180 degrees or so. Take the pork shoulder off the smoker and cover it with foil. Let it sit for about five or ten minutes. Slice or pull the pork, as you wish.

Recipe for BBQ Sauce

This recipe for BBQ sauce is perfect with the BBQ pork shoulder recipe I’m providing here. It’s sweet and hot, which I love, and it has several different layers of flavors. If you have a sensitive palate, as I do, you’ll be able to pick out the subtle flavors of the bell pepper, the garlic, and the cumin. Of course, you’ll have no problem picking up on the onion flavor, so if you’re not an onion fan, you might want to reduce the amount in the recipe.

I like to simmer by sauce on the stove for thirty minutes or so, but you don’t have to follow this step. The sauce will be good without any stove-top cooking. I just think cooking it results in a richer flavor, and it also causes the sauce to thicken. I usually cook the veggies in the microwave, but they can be sautéed in a skillet, too. You might prefer cooking the veggies in a Dutch oven, and then cooking the sauce in the same vessel.

BBQ Sauce Ingredients

• 2 tablespoons butter
• ½ medium onion, chopped
• 1 jalapeno pepper (or more)
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, chopped
• 1 cup brown sugar
• 1 cup beer
• 2/3 cup ketchup
• 1 small can tomato paste
• ¼ cup prepared mustard
• ¼ cup cider vinegar
• 1 tablespoon paprika
• 1 tablespoon Liquid Smoke
• 2 teaspoons cayenne
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

How to Make BBQ Sauce

Now I’ll tell you how to make BBQ sauce from the ingredients above. Place the butter and the onion in a medium to large microwave-safe bowl. Remove the stems from the jalapeno peppers, but leave the seeds in. Roughly chop the jalapenos and add them to the bowl, along with the red bell pepper and the garlic. Cook in microwave until soft. Add remaining ingredients and stir. Run through blender or food processor to liquefy.

Pour smooth mixture into a sauce pot. Simmer over low for about 30-40 minutes, stirring occasionally. For a thicker sauce, cook longer. For a thinner sauce, add a little more beer. The sauce can be served hot, warm, or cold. We’ve used it with several pork recipes, including chops, ribs, pork steaks, and, of course, smoked pork shoulder. It’s also good with grilled chicken. For a hotter sauce, you can always use more jalapenos or add some hot sauce.

Pulled Pork Recipe

If you want to make pulled pork from the BBQ pork recipe above, the meat needs to reach an internal temperature of 180-185 degrees. That makes the meat easier to shred. Once the pork reaches the right temperature, remove it from the smoker and place it in a covered roaster. Trim off the fat cap, if you wish. Let it sit for five minutes at room temperature. Cut the pork into big chunks and remove the big blade bone. Use forks to shred the meat. To do this, I hold a chunk with one fork while shredding it with the other fork. Start at the opposite end of where you’re holding the meat and begin shredding the flesh.

Once all the smoked pork shoulder is shredded, I sometimes like to moisten it with a light sauce. In this case, I combined ¼ cup beer, 2 tablespoons cider vinegar, and one tablespoon brown sugar. Pour it over the meat and toss. Place the lid on the roaster and let it sit for 5-10 minutes. Next, combine the pulled pork with the beer BBQ sauce. I use my hands for this, making sure all the muscle fibers come in contact with the BBQ sauce.

This pulled pork recipe is perfect for sandwiches. Pile the meat on onion rolls, Kaiser rolls, hamburger buns, or plain sliced bread. Toast the buns or rolls first, if you like. I use enough BBQ sauce in my pulled pork so that no extra sauce is needed on the sandwiches. Even so, some folks like the spread their bread with mayonnaise before adding the pork. My “Tarheel” husband likes to eat his pulled pork sandwiches with coleslaw on top of the meat, but I don’t. I think that’s a North Carolina thing. For a really wonderful sandwich, try topping the meat with a couple of super crisp and crunchy green tomato pickles. Don’t have any such pickles and don’t know where to find them? No problem—this pulled pork recipe is so flavorful, it really doesn’t need any assistance!

Comments

Dale on August 21, 2020:

Please tell me about how much vinegar to put in the rub. I splashed too much in and it was soupy but I soaked it overnight anyway in foil. It’s on the smoker now with my fingers crossed.

Holle Abee (author) from Georgia on August 21, 2018:

Thanks a bunch, Mike!

Mike on August 21, 2018:

It's a great recipe. I've used it several times. Thanks

Holle Abee (author) from Georgia on December 31, 2014:

Kile, I used lager. Thanks for reading!

Kile Taylor from Roanoke, VA on December 31, 2014:

This looks like a great recipe. What type of beer did you use? Light, Lager, amber? I usually drink darker beer. I wasn't sure if you have used different kinds and if it really mattered. Great article, I really enjoyed it.

Big Dan on July 31, 2014:

Wow that looks good. We had a smoker and used it until it fell apart. Your article makes me want to get another one and start again. Thanks for the great recipes.

Ellie Shay on February 07, 2014:

This sounds AMAZING! I can't wait to try it! Thanks for sharing!

Holle Abee (author) from Georgia on May 31, 2013:

Funny, Hatter. Can't you type quietly??

Holle Abee (author) from Georgia on May 31, 2013:

You go, Trish!

Holle Abee (author) from Georgia on May 31, 2013:

Thanks, Sandi! Ain't it good? lol

Marcy Goodfleisch from Planet Earth on October 25, 2012:

I may try to vary this by using shredded chicken (I don't eat pork). I know, probably not the same - but the recipe looks so tempting!

Martin Kloess from San Francisco on October 07, 2012:

This I didn't need. because I LOVE IT, LOVE IT, LOVE IT.

See what you have done? My typing has woke the neighbors. But I love it.

Brenda from Springfield, MO on October 07, 2012:

This look really good I'm going to have to make it soon. Being from Texas I love good BBQ

sandi on October 07, 2012:

we made this for supper ton, night and it was the best I have ever had everyone really needs to make this you will love it

Today I’m sharing with you an iced green tea recipe. Actually, I’m posting several iced tea recipes, all using green tea. As a native southerner, it’s required by law for me to possess a certain number of iced tea recipes, although green tea recipes aren’t required—I did that all on my own.

I have to use the traditional iced tea recipes so often, too, based on my age and the number of people in my household. If I don’t comply, I’m charged a special tax. And you thought those patriots in Boston did away with the tea tax, didn’t you? Being Southern can sometimes be tough, but I’m not complaining about the iced tea recipes part of it. We love iced tea! We drink it all year, but it’s especially refreshing in the hot, sauna-like summer months of the Deep South. Nothing quenches your thirst quite like a tall, chilled glass of sweet iced tea.

Notice that I said “sweet.” Yep, most Southerners like really sweet tea. In fact, traditional Southern sweet iced tea is usually a little too sweet for my tastes. In my opinion, iced tea shouldn’t be a viable substitute for maple syrup. Please keep that in mind when you read my iced green tea recipe, along with my other green tea recipes.

I began drinking green tea a couple of years ago. I’d heard and read a lot of the healthy benefits of green tea, so I had to give it a shot. I began drinking it hot, but I wasn’t too fond of it. Most older Southerners don’t usually care much for hot tea, and I’m one of those. I liked the iced green tea much better.

Green Tea Origins

Green tea is native to China and has been consumed in Asia for thousands of years. It’s been used as a drink, as a medicine, and as a part of ceremonies. The Chinese have long touted the benefits of green tea, and some important books were written a few hundred years ago on the subject. These old manuscripts claim that green tea can do everything from curing indigestion to increasing brain function. These claims might sound a little farfetched, but modern scientific research backs up some of the claims.

Nutritional Information and Uses

Green tea contains catechins, flavonoids that can help reduce the effects of inflammation, allergic reactions, and diarrhea. Flavonoids may also help the body fight cancer. Studies also suggest that green tea might be able to reduce kidney stones and cardiovascular disease. It’s even been associated with reduced dental cavities and can help improve blood pressure. Green tea might also improve brain function and bone density.

Even aside from the scientific studies' findings, green tea has lots of “good stuff.” It provides antioxidants like vitamin C, along with selenium, chromium, zinc, and manganese—all important minerals. Regardless of all the health benefits, green tea is delicious!

Powdered Green Tea: Konacha

Powdered green tea can be made from several different varieties of tea, but the one most commonly used is konacha. It’s probably the powdered green tea that most Americans are familiar with, as it’s often the type served in sushi bars. Most of the time, the green tea powder made from konacha is sealed in tea bags, but it’s also available in loose form.

Konacha is considered to be inferior to matcha green tea powder. It’s produced from the “leftovers” of the processing procedures of more expensive types of green tea, like gyokuro and sencha. For konacha, the tiny tea leaves, the buds, and even the remaining particles of dust are used. In color, it’s dark green, and it has a strong flavor that’s somewhat astringent in nature.

Matcha

Matcha green tea powder is made from pulverized or ground green tea. It’s usually very expensive and is made using only tencha tea. Tencha is shielded from direct sunlight for a specified period just before it’s harvested. The shading process usually begins in mid-spring. In Japan, matcha green tea powder is held in high esteem and is used in the tea ceremony. It’s also served in most Japanese tea houses. The tea leaves are powdered and imbibed, without being strained.

Matcha green tea powder is best made with the traditional Japanese method, using a special bowl, a bamboo whisk, a bamboo scoop, a special sieve, and a linen cloth. The green tea powder is often pushed through a strainer or sieve first in order to pulverize any clumps that might be present. The tea bowl needs to be preheated, and the water has to be in just the right temperature range, around 165 degrees.

How much water you use depends on the type of matcha you want—thick or thin. For thick matcha, called “koicha,” the powdered green tea and water are whisked together slowly, up and down and around and around. When the tea thickens, it’s ready to drink. For thin matcha, called “usucha,” the water and green tea powder are whisked together quickly, creating lots of frothy bubbles.

Lipton Tea

Most Americans are probably familiar with Lipton green tea. It’s available in tea bags and in ready-to-drink plastic bottles. The tea bags come in a wide choice of flavors, including green tea with:

• Purple acai and blueberry
• Cranberry pomegranate
• Citrus
• Honey
• White mangosteen and peach
• Lemon ginseng
• Mandarin orange
• Orange, passionfruit, and jasmine
• Mixed berry
• Acai, dragonfruit, and melon
• Black currant and vanilla
• Passionfruit and coconut
• Red goji and raspberry
• Blackberry and pomegranate

Of course, you might prefer Lipton green tea without any additional flavors, all by itself. For my green tea recipes, I use the regular tea bags and sometimes add my own favorite flavors. If you’re looking for the decaf tea bags, they’re available, too – plain, with blackberry and pomegranate, or with honey and lemon flavors.

If you prefer the bottled Lipton green tea, you’ll have several choices there, too. You can choose from among green tea with citrus, or with passionfruit and mango. The bottled green tea is also available in diet versions, with watermelon, with strawberry and kiwi, with citrus, and with mixed berry.

My favorite is the diet green tea with citrus. The diet green tea flavors are sweetened with aspartame and have zero calories. I just checked the label on my citrus-flavored diet green tea, and it has 100% of the RDA for vitamin C. I keep several bottles of this stuff chilled in the fridge at all times, but just in case I should run out, I also have the Lipton green tea in tea bag form as a backup.

1. Iced Green Tea Recipe

This green tea recipe is served very cold, preferably over ice. If you prefer to make a diet green iced tea recipe, just substitute granulated Splenda or another sugar substitute for the regular sugar. I use tea bags here, and I sometimes have to strain the liquid, as some of the particles often escape the bags. If a few dregs don’t bother you, however, you can avoid the strainer. By the way, I make my iced green tea just a tad stronger than the recommendations on the box. That way, it doesn’t get too watered down when I add ice. I like lots of ice.

Ingredients:

• 9 Lipton green tea bags
• 2 quarts water
• 1 cup sugar

Directions:

• Remove the tea bags from paper envelopes and place them in a large bowl.
• Bring 2 quarts water to a full boil and pour it over the tea bags.
• Allow the tea to steep for 5 to 10 minutes, depending on how strong you want the brew to be.
• Strain the tea into a 2-quart pitcher. While still hot, add sugar and stir until the sugar dissolves.
• Cover the pitcher and chill in the fridge.

2. Peach Iced Tea Recipe

Okay, here’s another little known fact about living in Georgia. We’re expected to eat lots of peaches, but that’s not a problem for me, as I really, really like peaches! And yes, I even have a peach tea recipe for you, made with fresh Georgia peaches. Don’t worry—if you can’t get peaches from the Peach State, you can use fruits from somewhere else in this peach iced tea recipe.

Ingredients:

• 8 green tea bags
• 1 sprig fresh mint
• 7 cups boiling water
• 3/4 to 1 cup sugar, depending on how sweet you want your peach tea to be
• 1 cup fresh peaches, peeled and diced
• 1 tablespoon lime juice

Directions:

• Place the tea bags in a large bowl. Crush the mint leaves and add them to the bowl.
• Cover the bowl ingredients with 7 cups boiling water and steep for about 7 minutes.
• Strain the tea and stir in the sugar, in a 2-quart pitcher or bottle.
• Store the tea in the fridge until slightly cool.
• Puree diced peaches in a blender or food processor until smooth. Add them to the tea.
• Stir in the lime juice. Stir well before serving.

3. Green Iced Tea Recipe With Mint

This green iced tea recipe echoes the old Southern tradition of adding fresh mint leaves to tea. The aroma is wonderful, and the addition of mint makes the tea especially refreshing. If you want to increase the minty flavor, break or crush a few of the mint leaves, but be careful here—you don’t want too much mint flavor. Try this green iced tea recipe on a very hot day, and you’ll see what I mean about it being super refreshing!

Ingredients:

• 1 bunch fresh mint leaves (about a cup)
• 9 bags Lipton green tea
• 2 quarts boiling water
• 1 cup sugar

Directions:

• Rinse the mint leaves and shake them gently. Place the leaves in a large bowl.
• Add the tea bags to the bowl.
• Pour 2 quarts boiling water over the mint and tea bags.
• Steep for 5-7 minutes.
• Strain into a 2-quart pitcher.
• Add the sugar and stir until dissolved.
• Cover and store in the refrigerator until cold.

4. Diet Green Tea With Citrus

This green iced tea recipe is awesome! It’s sweet, tart, and amazingly refreshing. This is a little stronger than most of my other green tea recipes. I’ve tried different strengths of tea, but I found that it’s pretty easy for the tea flavor to get lost among the citrus flavors. That’s why I steep the bags longer for this iced green tea recipe.

Ingredients:

• 8 bags Lipton green tea
• 1 1/2 quarts water
• 1 1/2 cups granulated Splenda
• 1 1/2 cups orange juice
• 1/4 cup lemon juice
• 1/4 cup lime juice

Directions:

• Remove tea bags from the paper and place in a large bowl.
• Bring water to a rolling bowl and pour it over the tea bags.
• Cover the bowl with a lid and allow the tea to steep for about 10 minutes.
• Strain the tea into a 2-quart pitcher.
• Stir in Splenda. Cover the pitcher and place it in the refrigerator.
• When the tea is cool, add fruit juices and stir.
• Serve over crushed ice and garnish with a slice of lemon, lime, or orange.

Comments

Stacy Goodwin on March 03, 2017:

I simply just love green teas..

Marcy Goodfleisch from Planet Earth on September 26, 2012:

Green tea is so rich in antioxidants - and I'm sure it would be tasty as an iced drink! Good ideas here! Voted up!

dinkan53 from India on September 15, 2012:

I love to drink green tea in hot form. One of these days I’ll give these a try. Thanks for the recipe and directions. Voted and shared.

drbj and sherry from south Florida on September 14, 2012:

Thank you, Holle, for enhancing my knowledge of green tea. Up to now, I always thought green tea is green tea is green tea. Now I know it is infinite in its variety thanks to you.

Sonia Sood from Mumbai on September 13, 2012:

I would love an iced green tea anytime! Those are some great recipes... Thanks for sharing!

Martin Kloess from San Francisco on September 13, 2012:

Thank you for these ideas. If you want them to taste better, add air (subtle but true). A stirring spoon will work.

His princesz on September 13, 2012:

That is just so good to know. I love hot tea and cold teas ;) Healthy and refreshing delight ;) Thanks habee ;)

Angela Blair from Central Texas on September 13, 2012:

In Texas "sweet tea" is a staple -- will definitely give these delightful recipes a try! Best/Sis

Rose Clearfield from Milwaukee, Wisconsin on September 13, 2012:

My husband and I both enjoy a wide variety of tea and are always looking for new options. Thanks for the great recipes!

prasetio30 from malang-indonesia on September 13, 2012:

I felt thirsty after reading this hub and I'll try to make it soon. Habee, I really enjoy your recipe. Thanks for share with us. Voted up! Cheers...

Prasetio

Stephanie Marie Severson from Atlanta, GA on September 13, 2012:

I love green tea for the health benefits. You've made it look so much more tasty. Thanks!

Marlene Bertrand from USA on September 13, 2012:

I'm not accustomed to drinking sweet tea, but I think I'll try your recipes. I like the recipe with citrus, but my absolute favorite green tea recipe is the peach tea.

carol stanley from Arizona on September 13, 2012:

You are making green tea really sound great. I keep thinking I should drink it..Maybe this is the beginning. Thanks for sharing all these wonderful ideas. Voting UP.

LA Elsen from Chicago, IL on September 13, 2012:

These look really refreshing. I recently gave up diet soda pop and I am looking for an alternative to the fizz that I am still addicted to. I love ice tea. The peach tea looks scrumptious. Thanks for writing.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Seafood Recipes

We use a lot of seafood recipes at my house. Well, seafood recipes might be a bit of a stretch. I seldom follow a recipe because I usually come up with my own creations. When I concoct something that’s a hit, I have to write down the ingredients and the amounts. I do that so I can share my recipes with my readers and so that I can remember them myself. Even when I come up with a recipe the whole family loves, I might tweak it the next time I make it, depending on what ingredients I have on hand and who I’m cooking for. For example, if my recipe is extra hot and spicy, I might tone it down a bit if I know some of my dinner or party guests aren’t crazy about the heat element. I make all sorts of recipes with finned fishes, oysters, shrimp, scallops, and crab meat. On rare occasions, I cook clams, although we’re not as fond of clams as we are of other types of seafood. In this article, I’m focusing on seafood recipes made with crab meat. Below are 10 great crab recipes that I hope you enjoy!

Fresh Seafood

As seafood lovers, my family and I are extremely fortunate when it comes to fresh seafood. We’re just a couple of hours away from the Gulf of Mexico and from the Atlantic Ocean, and we make the drives whenever we get the chance. It’s not unusual for us to make day trips just for fishing, crabbing, or pulling a beach seine. If our activities aren’t productive, we always have the option to purchase fresh seafood while we’re at the coast. We always take several coolers with us, so we just ice down the locally caught seafood and bring it home with us.

There’s just nothing like fresh seafood! If you don’t have access to fresh, fresh-frozen is an acceptable alternative. Just avoid the non-refrigerated canned versions, including canned shrimp, canned oysters, and canned crab meat. Believe me—you’ll definitely be able to tell a big difference. If you’re going to use inferior ingredients, why even bother to go to the trouble to make seafood recipes at all?

Crab Meat

Obviously, the main ingredient in crab recipes is the crab meat—or it should be. I’ve eaten crab cakes in restaurants that contained more cake than crab. I’ll bet you’ve had the same experience. I love crab meat, so I think it should be the dominant ingredient in crab recipes. If you think so, too, you should like my crab recipes.

Let’s talk about crabmeat for just a moment. As you might have guessed, since I prefer fresh seafood, I really like using crabmeat from the blue crabs we catch ourselves. Picking the meat from the crabs is a tedious process, but it’s incredibly delicious, and even better—it’s free! Okay, I realize that not everyone has the time or the opportunity to catch their own crabs, but if you’re buying crab meat for recipes, please avoid canned crab meat—the kind that comes in flat cans that’s found on the shelves at most supermarkets. A much better alternative is the refrigerated canned crab meat. Of course, if you have leftover crab meat from king crab legs or snow crab legs, by all means use it in your crab recipes.

Canned Crab Meat

Okay, let’s say you purchased canned crab meat from the refrigerated section of the grocery store or seafood market, as I suggested. What do you do with it once you get it home? First, check the expiration date that’s printed on the container. Most refrigerated canned crab meat is ultra-pasteurized, so it has a long life in the fridge. Once that’s taken care of, you’ll need to drain the crabmeat extra well. If you don’t, your crab recipes will be too watery. I drain away the liquid as much as possible, then I place the meat in several layers of paper towels and give it a few gentle squeezes. If you’re using lump crab meat, be extra gentle. You don’t want to break up those nice big lumps that you paid extra for!

Blue Crabs

We often catch our own blue crabs. A lot of chefs around the world think that blue crabs are the most flavorful crabs of all the edible species. I’m not claiming to have sampled every type of crab on the planet, but I can attest to the fact that I’ve tried most of the crabs caught in the United States, including king crab, snow crab, Dungeness crab, stone crab, and, of course, blue crabs. And, by the way, we also catch our own stone crabs from time to time. Stone crab claws are yummy, but I still think the blues have a sweeter, more delicate flavor. I also like the texture of the blue crabmeat better, especially in crab recipes. If you’re careful when picking the cooked crabs, you can get lump crab meat from the claws.

Steamed Blue Crabs

Steamed blue crabs are awesome! We can eat ourselves silly when we bring in a big haul of blue crabs. If you buy live blue crabs, make sure they’re actually alive. You don’t want to cook crabs that have died before you buy them. In fact, it’s best if the live blue crabs are still pretty active.

Lots of folks boil live blue crabs while the crabs are still kicking, but I don’t. I don’t like cooking critters while they’re still alive. To kill the crabs quickly, I turn them over on their backs and pierce the bottom of the shell with a sharp knife point or an ice pick. This should be done about halfway between the point of the apron and the edge of the shell near the “head” or “face.” The apron on male blue crabs is shaped like the Washington Monument, and on females, it’s shaped like the U.S Capitol. On young female blue crabs, the apron is more of a triangle shape. Either way, you won’t have any trouble located the point. To make the crabs easier to handle, you might first want to place them in the freezer for a few minutes.

While you’re killing the crabs, get your water boiling. You’ll need a large pot with a tight-fitting lid and a rack. Add a can of beer, 2 cups apple cider vinegar, 2 bay leaves, and 2 tablespoons hot sauce to the pot. Add enough water to raise the level of liquid to just beneath the steamer rack. Bring pot to a rolling boil. Place a layer of crabs in the rack and sprinkle them generously with your favorite seafood seasoning. Sometimes we use Old Bay, but oftentimes, I make my own. Continue layering and seasoning the crabs and place the rack over the boiling water. Close the lid and continue boiling until the crabs are done. Blue crabs become red when they’re done. This will take about 25-30 minutes, depending on how many crabs you’re steaming and on how large the crabs are.

Crab Casserole Recipes

I have several crab casserole recipes. They’re great for dinner parties, and sometimes I even serve them at Thanksgiving along with my ham and turkeys. Crab casserole recipes are really pretty easy to make. The crab meat is already cooked, so you don’t have to worry about getting it done. Basically, most crab casseroles include lots of crabmeat, a thickener or filler, some type of sauce, and herbs and spices. They might also contain cheese and vegetables. Some cooks like to put the cheese on top, while others prefer to mix it with the crab and other ingredients before baking. Personally, I usually prefer combining my cheese with the other ingredients and using a topping made of crushed crackers. In my opinion, Ritz crackers serve this purpose well. Below are some ingredients for crab casserole recipes that might give you some ideas.

Crab Casserole Recipes: Ideas for Ingredients

Crab Casserole Recipe

This crab casserole recipe is extremely rich! I usually serve it over rice, but it’s also good over toast points or all by itself.

Rate my recipe—Thanks!

Cook Time

Ingredients

• 1 pound flaked crabmeat, drained
• 1 cup mayonnaise
• 2 cups soft bread cubes, without crusts
• 2 large eggs, beaten
• 1 cup cream
• 1 cup shredded cheddar cheese
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon black pepper
• 1 teaspoon salt
• crushed potato chips

Instructions

1. Preheat oven to 350 degrees and butter a 2-quart casserole dish.
2. Examine crabmeat for shell and cartilage. Drain well! Add crab meat to a large mixing bowl and flake with a fork.
3. Add mayonnaise, bread, eggs, and cream. Allow to rest for five minutes.
4. Fold in cheese, veggies, and spices.
5. Turn into the baking dish. Top with crushed chips.
6. Bake for 40 minutes, or until casserole is set.

Crab Cakes Recipes

Perhaps the most popular of all crab recipes are crab cake recipes. Just about every cook has his or her own special recipe, and they can be incredibly varied. If you’ve only eaten the crab cakes made in restaurants—especially in cheaper restaurants—you haven’t enjoyed real crab cakes!

The main star in crab cakes recipes should be crabmeat—not breading. Of course, you’ll need a small amount of some type of breading, but don’t overdo it. As far as seasoning goes, be careful not to overdo it here, either. Crabmeat has a wonderful flavor all on its own, so it really doesn’t require a lot of help. That being said, I often like my crab cakes a little spicy, but not everyone does. I think I’ve “killed” some of my taste buds by eating large amounts of hot peppers and spices found in Mexican food and Cajun food.

How to Make Crab Cakes

Do you know how to make crab cakes? The best crab cakes are the ones that have just enough fillers to hold the crab meat together. Also, I think most crab lovers would agree that the best crab cakes include lump crab meat, as opposed to flaked crab meat. It’s nice to sink your teeth into a tasty chunk of crab as you’re happily munching away.

Obviously, when it comes to how to make crab cakes, ingredients vary, based on personal preferences. Some people like to add veggies like chopped onion, chopped bell pepper, chopped celery, or chopped jalapenos. As for seasonings, minced garlic is a popular addition, along with herbs, spices, or seafood seasoning blends. Some type of binder is needed, too, and most cooks add some type of breading, although it’s not always necessary.

Cooking methods vary somewhat, too. Crab cakes can be fried in butter or cooking oil, or if you want less fat in your crab cakes, you can spray a non-stick skillet with cooking spray. In fact, I’ve cooked crab cakes before in a skillet with no fat at all, but I’ll admit, they weren’t as tasty as those fried in butter or oil. At times, I might even bake my crab cakes in the oven or broil them, in individual serving-size dishes or ramekins.

Crab Cakes Recipes: Ingredient Ideas

Maryland Style Crab Cakes

Maryland crab cakes are often touted to be the best crab cakes in the world. I don’t know if this is true or not, as I’ve never been to Maryland. I have, however, made and consumed Maryland style crab cakes. What’s so special about Maryland crab cakes? Supposedly, it’s the crab meat itself—blue crabs from the Chesapeake Bay. I’m here to tell you, though—I don’t see how Maryland blue crabs could be any better than those caught in the Southeast!

Did you know that there are two kinds of Maryland crab cakes? The Boardwalk crab cakes might contain flaked crabmeat with a larger amount of breading and fillers. The other type of Maryland crab cakes are the gourmet version, and they contain very little breading. In fact, they might not contain any breading at all. The gourmet crab cakes are made with lump crab meat instead of flaked, too, so they’re more expensive. Below is my version of Maryland style crab cakes.

Gourmet Crab Cakes

These gourmet crab cakes are awesome—the best crab cakes I’ve ever tasted. You have two options with this gourmet crab cake recipe. You can include the bread crumbs or leave them out completely. If you decide to omit the bread crumbs, it’s going to be almost impossible to keep the cakes in one piece while frying, so you might prefer broiling them on a cookie sheet. Honestly, the fried version is better, in my opinion. Although it contains some filler, the lump crab meat is far more voluminous.

Ingredients:

• 2 medium eggs, beaten
• 2 tablespoons mayonnaise
• 2 teaspoons fresh chopped parsley
• 1 teaspoon prepared yellow mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon cayenne
• 1 teaspoon black pepper
• ½ teaspoon garlic salt
• ½ cup soft bread cubes
• 2 tablespoons grated onion
• 1 pound lump crab meat
• Oil for frying

Directions: In a large bowl, combine eggs, parsley, mayonnaise, mustard, Worcestershire sauce, cayenne, black pepper, garlic salt, and bread cubes. Let sit for five minutes. Add grated onion. “Squish” mixture with your hands. Gently fold in lump crab meat. Refrigerate mixture for about 30 minutes, until firm. Form mixture into round cakes.

Drizzle a non-stick skillet with oil and heat over medium. Add crab cakes and fry until golden brown on both sides, 3-4 minutes per side.

Crab Pie

Ingredients:

• 1/2 pound flaked or lump crab meat, drained
• 4 tablespoons chopped onion
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 frozen pie shell, thawed
• 1 cup shredded pepper jack cheese
• 1 cup whipping cream
• 3 large eggs
• Ritz cracker crumbs

Directions: Preheat oven to 325 degrees. Combine crab meat, onion, mayonnaise, salt, and pepper. Spoon into pie crust. Cover crab mixture with grated cheese. With a wire whisk, combine cream and eggs. Pour over crab and cheese. Sprinkle top with cracker crumbs.

Bake for about 45 minutes.

Crab Meat Appetizers

Crab meat appetizers are great for parties. When we have a big Christmas party, I always serve at least one or two crab meat appetizers. These might be in the form of crab dip, hot crab dip, crab spread, mini crab cakes, fried crab claws, or other crab recipes. By the way, you can also use crab salad as an appetizer. Just spoon the salad into small phyllo cups or with savory crackers. It’s also good served on toast rounds.

Although many people love crab meat appetizers, everyone doesn’t. Some people are allergic to crab and other shellfish, and some of your guests might very well fall into this category. Because of that, be sure to let your guests know which appetizers and other foods contain shellfish. You certainly don’t want to be responsible for any allergic reactions. One way to alert guests is to find some plastic picks that display the likeness of a crab, and stick a pick in the center of the dish.

Crab Salad

Ingredients:

• 1 pound flaked crab meat
• 3 tablespoons mayonnaise
• 2 tablespoons chopped or thinly sliced green onions
• 2 tablespoons chopped celery
• 2 tablespoons chopped bell pepper
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon sugar

Directions: Combine all ingredients. Cover and refrigerate until ready to serve. Sprinkle with more paprika, if desired.

Crab Dip

This is an easy crab dip recipe that my family loves, and most of us make our own version. For me, using an entire packet of the onion soup mix makes the crab dip too salty, but others prefer using an entire package. Use your own judgment. Once everything’s mixed together, you’ll need to leave the dip in the fridge for a couple of hours in order for the dried onions in the soup mix to soften. I like to add chopped green olives, too.

Ingredients:

• 1 pound flaked crabmeat, drained
• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons chopped green olives
• ½ - 1 package Lipton onion soup mix
• 2 teaspoons lemon or lime juice
• 1 teaspoon minced garlic

Directions: Combine all ingredients and place in a covered container. Chill in fridge.

Crab Spread

This crab spread is one of my most popular crab meat appetizers. Not only is it tasty—it’s also very attractive. The crab spread is quick and easy to make, but if you decide to create a really visually appealing dish, you’ll need a little patience. Of course, you can always just place the spread in a serving dish, as is.

Ingredients:

• 1 pound flaked crab meat, drained
• 2 packages cream cheese (8 ounces each), softened
• ¼ cup chopped green onion (white part only)
• 2 teaspoons paprika
• 2 teaspoons cayenne
• 1 teaspoon curry powder
• 1 teaspoon black pepper
• Salt, to taste

Directions: Combine all ingredients and chill until firm.

To make the crab spread into a fish shape, the spread has to be firm enough to hold its shape. Using your hands, mold the mixture into a simple fish shape. Use a sliver of red bell pepper for the gill. Use green bell pepper to make fins and a tail. Accent the tail and fins with strips of green onion tops. Overlap thinly sliced cucumbers for the scales. Make an eye with an olive or olive slice.

Hot Crab Dip

Ingredients:

• 2 tablespoons butter
• ½ onion, chopped
• 2 teaspoons minced garlic
• 1 pound flaked crab meat, drained
• 1 package cream cheese (8 ounces), softened
• ½ cup mayonnaise
• ½ cup grated parmesan cheese
• Salt and pepper, to taste
• Hot sauce, to taste

Directions: Add butter, onion, and garlic to a microwave-safe dish. Heat until onion is soft.

Add remaining ingredients and mix well. Bake in the oven at 350 degrees until hot and bubbly. For a party, keep hot crab spread warm in a chafing dish.

Serve with crackers, pita chips, or toast rounds.

Easy Crab Bites

Ingredients:

• 1 pound flaked crab meat, drained
• ½ cup mayonnaise
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon Lawry’s garlic salt
• 1 teaspoon black pepper
• Tostados
• Grated pepper jack cheese

Directions: Combine crab meat, mayonnaise, paprika, cayenne, garlic salt, and black pepper. Fill the Tostados with the crab mixture. Top with grated cheese and broil until cheese melts.

Fried Crab Claws

I’ve included my fried crab claws with my crab meat appetizers, but if you make enough of them, you can easily serve them as a main dish. Serve your fried crab claws warm, with some sauces on the side for dipping. You might want to use tartar sauce, cocktail sauce, remoulade sauce, horseradish sauce, or your own creation.

Ingredients:

• 1 pound blue crab claws, cleaned and cooked
• 1 cup flour plus more flour for dredging
• 1 cup milk
• 1 beaten egg
• 1 teaspoon garlic salt
• ½ teaspoon black pepper
• Peanut oil

Directions: Dry crab claws on paper towels. Combine 1 cup flour, milk, egg, garlic salt, and black pepper in a bowl. Pour more flour into a paper bag. Heat 2-3 inches of oil to 360 degrees. Shake claws in flour then dip in batter. Fry claws in small batches, until golden brown. Drain on paper towels.

Comments

Holle Abee (author) from Georgia on August 14, 2016:

JDigit, I LOVE Old Bay! But some of my family members don't. What the heck is wrong with them? lol

JDigit on August 14, 2016:

You need to get to Maryland to have real crab cakes! A major ingredient you are missing is Old Bay seasoning.

Holle Abee (author) from Georgia on May 07, 2013:

lol, SB. The grandkids LOVE those turnovers. I, on the other hand, would take any of these crab recipes, instead. I'll have to try marinating crab claws in the dressing. Sounds good to me!

summerberrie on May 07, 2013:

Okay, I came here looking for your FL crabbing hub and this one stopped me! I'm going to give the crab casserole and the fried crab claws a try. I've marinated crab claws in Italian dressing before~ that's pretty tasty, too. Oh, I'm going to try the crab casserole, too. My son's friend is here from college and he asked me to make THOSE turnovers~you know the ones you taught me how to do using refrigerated biscuits. :)

Marcy Goodfleisch from Planet Earth on September 26, 2012:

I love crab, but I haven't learned to cook with it too much, so I am glad to get these tips and recipes. I especially like the idea of your casserole dishes! Gonna try these! Voted up!

dinkan53 from India on September 13, 2012:

Great work habee. The contents are masterpiece. you’ve performed an excellent task in this topic! One day I’ll have to give them a try.

breakfastpop on September 10, 2012:

Each one of these recipes looks marvelous. I love crab and my personal favorite is King Crab. At $30 pound I had better love it!

Peter from New York on September 09, 2012:

What a great Hub! Love crab and I must say that the crab pie intrigues me. I am a somewhat of a purist in that I prefer the lump meat or claw meat. HA!

carol stanley from Arizona on September 09, 2012:

A 1001 ways to enjoy crab. I am feeling overwhelmed but love it. I love the crab mold. I am going to make this next time for company. I have had a few cans of crab in the pantry unused..Not anymore. Great hub and you really put a ton of work into this. Voting big Up and also sharing. almost forgot..a bookmark.

Holle Abee (author) from Georgia on September 08, 2012:

I'm intrigued! lol

Martin Kloess from San Francisco on September 08, 2012:

Great recipes. Thanks. Never ever, ever, ever, etc. talk to Peter Kloess (my son) about crabs. It is a story best left untold.

Holle loves to cook. BBQ and BBQ sauce is something she and others in the Deep South take seriously.

How much do you know about barbecue sauce? Go down the condiments aisle of any large supermarket, and you’ll be faced with all types of sauce. You’ll find sweet, hot and spicy, sweet heat, mustard-based, vinegar-based, and honey barbecue sauces as well as brisket sauce, sauce for barbecue ribs, and more. You’ll probably find sauces that contain special ingredients like Vidalia onions, raspberries, chipotle peppers, whiskey, bourbon, peaches, or apples, too.

Without opening all the bottles and sampling the sauces, how do you know which one you’ll like best? And, by the way, don’t try this—the store management frowns upon such practices. Seriously, even reading the list of ingredients on the labels might not be a lot of help. How much of each was used? The best solution to the barbecue sauce dilemma is to make your own homemade BBQ sauce! Here are 10 recipes for you to try:

10 Incredible Barbecue Sauce Recipes

1. Easy Barbecue Sauce
2. Honey Barbecue Sauce
3. Carolina Barbecue Sauce
4. Sugar-Free BBQ Sauce Recipe
5. Honey Mustard BBQ Sauce
6. Jack Daniel's BBQ Sauce
7. Apple BBQ Sauce
8. Jamaican Jerk Sauce
9. Barbecue Ribs
10. Beef Brisket

Why Homemade BBQ Sauce Spurs Competition

Homemade BBQ sauce is extremely popular here in the Deep South. When we folks get together for an outdoor barbecue, it usually involves pork, and several of the guests are bound to bring their own sauce creations. These cooks usually encourage or insist that the party guests try their own special recipe. Of course, each one is totally convinced that his is the best the world has ever known. Yep, I said “his” because most of these good-natured braggarts are men. A casual cookout can quickly escalate into a serious battle with the guests caught in the middle.

As you can probably tell, homemade sauce is serious business in my neck of the woods, and the most popular type around here is the tomato-based sauces. In the South, barbecue sauce is often a regional thing, and in fact, some states might have several different signature sauces for different areas of the state. Of course, it doesn’t matter what everyone else likes. What’s important is what you like. There isn’t one best recipe that everyone can agree on. With homemade recipes, however, you can create the best sauce for you by using your favorite ingredients.

Different Styles, Flavors, and Ingredients

I have lots of recipes for barbecue sauce, and I use different sauces for different meats. I also use different recipes for different circumstances. For example, if kids are going to be eating, I won’t make a super fiery sauce, or if I do, I’ll also make a milder sauce as a choice for the kids and for wimpy adults. Okay, that was a joke, but I think you understand what I’m trying to say here. I have sort of a generic sauce that I often use when we’re feeding a crowd, one that doesn’t go too far in any direction—not too sweet, not too spicy, and not too hot.

Recipes for barbecue sauce can include a whole world of different ingredients. And the great thing about homemade sauce is that you can taste it as you make it and adjust the ingredients accordingly. If you’ve never made your own sauce before, you might not be sure how to begin. Allow me to explain. You’ll need a base or main ingredient, spices, and other ingredients. If you prefer a sweet sauce, you’ll need to add sugar or other sweeteners. The same goes for heat. I created a table of BBQ sauce ingredients to give you some ideas.

BBQ Sauce Ingredients

1. Easy Barbecue Sauce

This easy barbecue sauce requires no cooking, so you can mix it up in just a couple of minutes. Of course, you can always add your favorite spices, too. By slightly altering this easy recipe, you can make your own special version.

Ingredients

• 2 cups ketchup
• 1/2 cup brown sugar
• 1/2 cup prepared mustard
• 1 tablespoon lemon juice
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• Salt, to taste

Directions

Combine ingredients and stir until brown sugar is dissolved. For a “twangier” sauce, add one tablespoon vinegar. Store covered, in fridge, until ready to use.

2. Honey Barbecue Sauce

I really like honey barbecue sauce because it’s sweet and sticky, so it adheres well to the meat. This is a good sauce for ribs, pork chops, and chicken.

Ingredients

• 1 cup honey
• 1/2 cup ketchup
• 1 tablespoon prepared mustard
• 1 tablespoon butter
• 1 tablespoon Worcestershire sauce
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1/2 teaspoon minced garlic
• 1/2 teaspoon ground ginger
• Salt, to taste
• Brown sugar, optional

Directions

Combine all ingredients in a microwave-safe bowl. Cook on high for one minute. Stir. Cook for one more minute. Taste the sauce. If it’s not sweet enough, add brown sugar, to taste.

3. Carolina Barbecue Sauce

Carolina barbecue sauce can get confusing. Different parts of the Carolinas prefer different types of sauces. My husband is from North Carolina, and he likes a mustard-based sauce, so that’s what I included here.

Ingredients

• 1 1/2 cups prepared mustard
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon butter
• 1 tablespoon lemon or lime juice
• 2 teaspoons onion powder
• 1 teaspoon Lawry’s garlic salt
• 1 teaspoon hot sauce
• 1 teaspoon black pepper

Directions

Combine all ingredients in a small saucepan. Simmer on low for 25-30 minutes, stirring occasionally. When cool, store in refrigerator in a covered container.

4. Sugar-Free BBQ Sauce

I was diagnosed with type 2 diabetes last year, but I was able to reverse it through diet, exercise, and weight loss. Because we eat so much barbecue, I had to come up with a sugar-free BBQ sauce. Honestly, this low carb BBQ sauce recipe is really good! If you can find Ideal Brown brown sugar substitute, use it instead of the Splenda in the recipe, as it provides a better flavor. It’s the best brown sugar substitute I’ve found. Unfortunately, I can no longer find it in stores, so I have to order it online.

Ingredients

• 1 cup Heinz reduced sugar Ketchup
• 1/3 cup brown sugar substitute OR Splenda
• 2 tablespoons prepared mustard
• 1 tablespoon Liquid Smoke
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon cayenne
• Pinch ground cloves

Directions

Combine all ingredients and microwave until very hot. Stir well. Cover and store in fridge until ready to use.

5. Honey Mustard BBQ Sauce

If you like the taste of honey mustard, you’ll probably like honey mustard BBQ sauce. It’s sweet and tangy, and I think it’s great on chicken. Some people really like it on pork, too.

Ingredients

• 3 tablespoons chopped yellow onion
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1/2 cup prepared mustard
• 1/3 cup honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• Hot sauce, to taste

Directions

Place butter and onion in a small microwave-safe bowl. Cook until onion is almost soft. Add garlic and microwave for one minute on high. Add remaining ingredients and return to the microwave. Heat for one minute. Liquefy sauce in blender or food processor.

6. Jack Daniel's BBQ Sauce

As the name implies, Jack Daniels BBQ sauce contains whiskey. You can buy this as a ready-made commercially bottled sauce, but you can make your own at home, too. Try this recipe:

Ingredients

• 1 tablespoon butter
• 3 tablespoons chopped onion
• 1 teaspoon minced garlic
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup Jack Daniel's
• 2 tablespoons vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Liquid Smoke
• 1 teaspoon black pepper
• 1 teaspoon mustard powder
• 1/2 teaspoon cayenne
• Salt, to taste

Directions

Melt butter in a medium saucepan. Cook onion over medium heat until soft. Add garlic and cook for one minute longer. Add remaining ingredients and lower heat. Simmer for 20 to 30 minutes, stirring occasionally. For a smoother BBQ sauce, run the mixture through the blender or food processor.

7. Apple BBQ Sauce

I love, love, love apple BBQ sauce with pork, especially with barbecue ribs! My homemade BBQ sauce contains apple butter, so you don’t have to peel and dice apples. I use this on my baby back ribs that I call Candy Apple Ribs. Click the link for that recipe—it’s awesome!

Ingredients

• 2/3 cup ketchup
• 2/3 cup apple butter
• 3 tablespoons brown sugar
• 3 tablespoons apple cider vinegar
• 2 tablespoons hot sauce
• 1 tablespoon butter
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt, to taste

Directions

Combine all ingredients and simmer over low heat for about 30 minutes. For a sweeter sauce, use more brown sugar.

8. Jamaican Jerk Sauce

Jamaican jerk sauce brings the taste of the islands right to your kitchen! This sauce is hot and spicy, but if you like less heat, you can tweak the recipe. We like Jamaican jerk sauce on chicken and on all cuts of pork, and many southerners like it on barbecue goat, too. Wear plastic gloves when handling these peppers!

Cook Time

Ingredients

• 2 tablespoons cooking oil
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon chopped Scotch bonnet pepper
• 1/2 cup chicken broth
• 1/2 cup ketchup
• 1/2 cup vinegar
• 1/2 cup packed brown sugar
• 2 tablespoons molasses
• 2 tablespoons soy sauce
• 2 teaspoons ground allspice
• 2 teaspoons black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground thyme
• 1 teaspoon ground ginger
• 1 teaspoon chili powder
• 1 teaspoon curry powder
• 1/2 teaspoon ground cloves
• salt, to taste

Instructions

1. Heat oil in a heavy saucepan. Cook onion, garlic, and pepper until soft.
2. Add remaining ingredients and simmer until thick, stirring frequently.
3. When sauce has cooled enough. Process it in the food processor or blender.

Rate My Recipe!

9. Barbecue Ribs

In the South, there’s an old adage that says eating barbecue ribs is just a great excuse to eat barbecue sauce. This, of course, is based on the small amount of flesh on spareribs. Baby back ribs are meatier, but you’ll still need a great rib sauce.

Ingredients

• 1 tablespoon cooking oil
• 1 teaspoon minced garlic
• 1 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon paprika
• 1 tablespoon lemon juice
• 2 teaspoons onion powder
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 teaspoon cayenne

Directions

Heat cooking oil over medium heat. Add garlic and cook for one minute. Add remaining ingredients and reduce heat to simmer. Cook until desired thickness is reached.

10. Beef Brisket

We don’t eat a lot of beef brisket, but when we do, I usually prefer a thinner brisket sauce to use on the meat. Also, I don’t like a too-sweet brisket BBQ sauce, so I came up with the following recipe. Instead of ketchup as the base, I use spaghetti sauce. It might sound strange, but it’s really good on beef brisket!

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped onion
• 1 cup spaghetti sauce
• 1/3 cup apple cider vinegar
• 3 tablespoons brown sugar
• 2 tablespoons Dale’s liquid steak seasoning
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Liquid Smoke
• 2 teaspoons chipotle powder
• 1 teaspoon cumin
• 1/2 teaspoon ground cinnamon

Directions

In a heavy sauce pot, cook butter and onion until onion is soft. Add remaining ingredients. Simmer over low heat, stirring occasionally, until sauce has reached desired thickness.

Comments

Marva on January 12, 2020:

I would love to make my own bbq sauce looks delious

Holle Abee (author) from Georgia on April 08, 2013:

Hi, Carol. Glad you enjoyed the hub!

naniesmam on April 08, 2013:

I tried the easy bbq sauce. Took only 5 minutes to make however I modified a little I used half the mustard as I detest highly and replaced with Horseradish sauce and added splash of cider vinegar and Frank's hot sauce.My family loved it so much they asked me to make more for next time.

Marcy Goodfleisch from Planet Earth on September 26, 2012:

I love the way your recipes include information about base flavors - it's almost like we are in a cooking school here! I have found some ideas in this hub that I will put on my list of 'must try it' tips!

Voted up!

carol stanley from Arizona on September 04, 2012:

Lots of great recipes for barbecue sauce. I like making my own because I know what is in it. I am going to bookmark and vote up. Great ideas and thanks for sharing.

Holle is a retired English and creative writing teacher. She is a professional freelance writer and contributes to Horseman Magazine.

Today, let’s talk about hot dog chili. You know, that hearty, tasty concoction that makes plain old hot dogs something special and rib sticking. We go through a lot of hot dogs at our house. I like them, hubby likes them, my daughters and sons-in-law like them, and the grandkids love them!

Hot dog buns never have a chance to go stale here. Oftentimes, when I give the kids a choice of entrees for lunch or dinner, they choose hot dogs, which is fine by me, so I try to keep a pack or two of wieners in the fridge at all times, with another pack in the freezer to serve as backup. Hot dogs are inexpensive, and they’re quick and easy to make.

Most of the grandchildren like their dogs plain, but the adults who dine here often prefer theirs with chili sauce. I have lots of hot dog chili recipes, and I usually choose the one I use at a specific time according to what I have on hand and on the mood I’m in. That being said, my go-to version is my best hot dog chili, and I’m sharing it with you here today.

Chili really dresses up a hot dog. Let’s face it – hot dogs are often made from meat scraps and fillers, generally speaking. If you were presented the ingredients by themselves, you probably wouldn’t find them very appealing. But when these less-than-savory ingredients are processed into hot dogs, they somehow transform into a delectable sausage that Americans just can’t seem to get enough of.

Even if your dogs aren’t top quality, your hot dog chili can be. In fact, I think it should be. Unless you’re using low fat wieners, you’ll get plenty of fat, so if that’s a concern, you don’t need to have a chili recipe for hot dogs that’s high in fat content. There are several ways to go about this. You can use extra-lean ground beef, or you can rinse your cooked and crumbled ground beef in very hot water before combining it with your other ingredients.

You might also consider using ground turkey in place of ground beef, although I much prefer beef in chili sauce for hot dogs. In fact, you might want to leave meat out, completely. Instead, you could use refried beans, pureed beans, or soy crumbles.

Homemade vs. Store-bought

Homemade hot dog chili is so much better than the canned stuff. Of course, some canned versions are better than others, but most are pretty skimpy on the beef, and in my opinion, it’s the beef that makes or breaks the chili. Some canned brands have a slight metallic taste to me, too, and most are full of fat. For a cooking shortcut, I’ve sometimes used canned chili as my base, adding meat and other ingredients to improve the flavor.

And speaking of meat, you can make homemade chili with leftovers. I’ve used leftover hamburgers, leftover meatloaf, leftover sloppy joe sauce, and even leftover spaghetti sauce, all with great results. In turn, you can use the leftover chili in lots of recipes – soup, chili with beans, spaghetti sauce, tacos, and casseroles.

I like to take the leftovers and spoon it over tortilla chips. I then sprinkle on the grated cheese and slip the loaded chips under the broiler, just until the cheese melts. Take them out of the oven and top with salsa, black olives, and sour cream, if you wish.

How to Make Hot Dog Chili

If you don’t know how to make hot dog chili, stay tuned. I’m going to provide you with several recipes, and you can decide which one sounds like it best fits your individual tastes. Of course, you can make the recipes your own by tweaking – adding, subtracting, increasing amounts, or decreasing amounts of ingredients.

If you decide to use ground beef, you need to cook and crumble it first. I’ve seen lots of recipes for hot dog chili sauce where the ground beef wasn’t cooked before combining it with the other ingredients, and they didn’t sound good to me. Nevertheless, I tried a couple of those recipes, and my suspicions were confirmed. I didn’t care for them at all!

No matter what ingredients you use, and no matter which recipe you follow, don’t allow the mixture to get too thin. You want everything to “stick together,” and you want your chili to be thick enough to cling to the franks. It’s also important for you to sample the sauce after each step. That way, you can adjust ingredients and amounts accordingly.

The Basics

There are hundreds of hot dog chili recipes. The basic ingredients in most recipes for chili sauce for hot dogs include ground beef and some form of tomato sauce – ketchup, sloppy joe sauce, barbecue sauce, or canned tomato sauce. Some recipes might use a different meat than ground beef, or they might not use meat at all. Some cooks like to add ground up franks to their chili. For my best chili, I use ground sirloin.

To this base, there are lots of ingredients you can add. You might want to I include some veggies like bell peppers, onions, or jalapeños. You might want to add cooked dried beans to your chili recipe for hot dogs – chili beans, pinto beans, red beans, or black beans. I’ve created a table below for some ingredients you might want to consider for your chili.

Ideas for Ingredients:

This recipe includes mustard, a taste that goes great with franks. You can use plain yellow mustard, spicy ground mustard, or Dijon mustard, but I think plain ol’ prepared yellow mustard works best here.

Ingredients

• 1 pound ground beef
• ¼ cup water
• 3 tablespoons prepared mustard
• 1 tablespoon ketchup
• 1 tablespoon sugar
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon minced garlic
• Salt and pepper, to taste

Directions

Brown and crumbled ground beef and drain on paper towels. Beef should be in very small pieces. Rinse out skillet and add water. Return beef to pan and stir in remaining ingredients. Simmer to desired consistency.

This recipe has a sweet, smoky BBQ taste. I actually got the idea from my grandson, Tristan, who likes barbecue sauce on his dogs. No ketchup, no mustard – just barbecue sauce.

Ingredients:

• 1 pound ground beef
• ½ cup diced onion
• ½ cup bottled barbecue sauce
• 2 tablespoons water
• 1 tablespoon apple cider vinegar
• 2 teaspoons Liquid Smoke
• 1 teaspoon black pepper
• Salt, to taste

Directions

Cook ground beef and onion together until both are done. Drain away fat and finely crumble beef. Add remaining ingredients. Simmer for 30 minutes, stirring occasionally. Add water, if needed.

This is a good recipe for vegans and vegetarians. Instead of ground beef, soy crumbles are used. I’ve made this recipe for vegetarian chili many times, and my hubby has never figured out that it doesn’t contain real meat!

Ingredients:

• 1 bag Morning Star Farms Meal Starters
• 2 teaspoons oil
• 1 small onion, chopped
• ¼ cup tomato sauce
• 3 tablespoons water
• 1 tablespoons Worcestershire sauce or Dale’s liquid seasoning
• 1 tablespoon prepared mustard
• 1 tablespoon sugar
• 1 tablespoon chili powder
• 1 teaspoon garlic salt
• ½ teaspoon black pepper

Directions

• Dump soy crumbles in a large strainer and hold under hot running water until thawed. Squeeze crumbles in paper towels to dry. Set aside.
• Pour oil into a microwave safe dish and add onion. Microwave until onion is soft.
• Place soy crumbles and onion, along with oil, in a pot. Stir in remaining ingredients. Simmer over low heat until mixture thickens. Spoon over vegetarian hot dogs.

Ingredients:

• 1 ½ pounds ground beef
• ½ cup diced onion
• 1 jalapeno pepper, seeded and chopped
• 1 small tomato, diced
• ½ cup water
• ¼ cup tomato sauce
• ¼ cup ketchup
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 can black beans drained
• ½ cup frozen whole kernel corn thawed
• 1 tablespoon chili powder
• 1 teaspoon chipotle powder
• 1 teaspoon minced garlic
• ½ teaspoon red pepper flakes

Directions

• Saute ground beef, onion, and jalapeno in a Dutch oven.Brown and crumble beef. Pour contents of pot into a colander and rinse with hot water.
• Return ingredients to pot and stir in remaining ingredients. Simmer for 30 minutes. If chili becomes too thick, thin with tomato sauce.

This is the best hot dog chili I’ve ever eaten. I start with lean ground sirloin, and this chili has a kick, so be warned. Of course, you can always omit the jalapeno peppers or use bell peppers, instead.

Cook Time

Ingredients

• 1 pound lean ground sirloin
• 1/2 medium onion, chopped
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup water
• 1/4 cup ketchup
• 1/4 cup bottled BBQ sauce
• 1 tablespoon Dale's seasoning
• 1 tablespoon prepared mustard
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Lawry's garlic salt, to taste

Instructions

1. Place ground sirloin, onion, and jalapeno peppers in a Dutch oven with a tight fitting lid. Sauté over medium heat, until beef is brown and veggies are soft. Break up any clumps of meat with a wooden spoon. Drain away fat.
2. Add remaining ingredients and stir. Place lid on Dutch oven and reduce heat to simmer. Cook for 30-40 minutes, stirring occasionally. If chili gets too thick, thin with a mixture of water and ketchup or barbecue sauce. If too thin, remove lid for steam to escape. Spoon over hot dogs, sausage dogs, or hamburgers. Keep leftovers in the freezer to add to vegetable-beef soup, nachos, tacos, burritos, or Brunswick stew. It’s also very good added to baked beans. Of all my hot dog chili recipes, this is my all around favorite. It’s hearty, it’s lean, it’s spicy, it’s smoky, and it has just the right amount of sweetness and heat for my taste buds. Of course, you might prefer a different type. In my opinion, however, this is the best hot dog chili!

Comments

David on July 04, 2018:

I tried the mustard based chili... it’s horrible

carol stanley from Arizona on August 24, 2012:

Wow when you write a recipe hub you don't leave much out. I am commenting on this for my husband as he loves hotdogs and chile. This is a great hub and you get a big Vote Up.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Why I Started Creating Diabetic Recipes

I made some tasty low-carb crackers yesterday—one of my diabetic recipes. If you’re a frequent reader of my articles or my cooking website, you know that I’ve created a lot of diabetic-friendly, low-carb recipes that have helped me reverse diabetes.

I was diagnosed with type 2 diabetes last fall, but I was able to normalize my blood sugar readings and my A1C by changing my eating habits and engaging in some regular exercise. This major change in eating habits hasn’t been as painful as you might think, even though I love food. I attribute much of this to my culinary creativity, but some of it has been achieved through sheer desperation on my part.

I mean, as a foodie, I simply had to come up with some healthy substitutions that were flavorful. That’s how I ended up making many of my diabetic recipes, including these low-carb crackers.

Zero Net Carbs

This low-carb cracker recipe has zero net carbs. The crackers are hearty, satisfying, tasty, and healthy. They’re also pretty darn easy to make! The following is a fairly basic recipe. You can change the seasonings in order to make your own version of these. You might want to use Parmesan cheese, Cajun spices, or different herbs than the ones I used. Next time I make these, I’m adding sesame seeds.

Cook Time

Ingredients

• 2 cups flax meal
• 1 cup + 1 tablespoon water
• 2 tablespoons Splenda
• 1 tablespoon oil
• 2 teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 to 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Line a rimmed cookie or baking sheet with heavy foil. Spray foil generously with cooking spray.
2. In a large bowl, combine all ingredients. I used my hands for this. Allow mixture to rest at room temp for five minutes.
3. Thinly spread mixture onto cookie sheet with slightly wet hands. Press all the way to edges. Score into individual crackers with a sharp knife.
4. Bake crackers for 27 minutes. At that point, turn off oven, but leave crackers in for another five minutes to get crisp. If they’re not as crispy as you’d like them to be, leave them in the warm oven a few more minutes. Remove crackers from oven and allow to cool. Break into individual pieces and store in an airtight container. Enjoy your creation as stand-alone snacks, or serve your crackers with sliced cheese, pepperoni, cream cheese, dips, or spreads.

Photo Guide

Rate My Recipe. Thanks!

Low-Carb Recipes

Basically, most low-carb recipes qualify as diabetic recipes. People with diabetes can’t handle a lot of carbohydrates because either their bodies don’t produce enough insulin, or because they’ve become insulin-resistant. In other words, the insulin just isn’t working like it should. When you consume carbohydrates—especially simple ones—your body goes to work breaking them down into sugars that can be used as energy. With diabetes, the system is overloaded with a big dump of carbs, resulting in an unhealthy spike in blood glucose.

Low-carb recipes are obviously lower in carbs, so they’re easier for diabetic bodies to handle. They don’t cause the rapid rise in blood sugar, nor do they result in the “low” that often follows the “high.” Eating the right foods can help folks with type 2 diabetes stabilize their blood sugar, and in some cases, they can reverse diabetes completely, as long as they stick religiously to the new healthy lifestyle. Without flax seed, I don’t think I would have ever been successful in reversing diabetes or in losing weight. Yep, I’ve lost seventy pounds in seven months, and I’m still losing!

Flax Seed and Flax Meal

Flax seed and flax meal—ground flax seed—have been real saviors for me. Before being diagnosed with type 2 diabetes, I’d never tried the stuff. Sure, I’d heard that it was a “super food,” but I didn’t really know a lot about it. I made it my business to find out, though. Flax seed is extremely healthy, as it contains lots of fiber and omega-3 fats, which are essential to cardiovascular health.

Disappointment

I began searching for low-carb recipes and diabetic recipes that included flax meal, and I found several that sounded good. I made several of the flax seed recipes at home, per the recipes’ instructions. Honestly, I was pretty disappointed in most of them, so I began experimenting with my own ideas.

The big problem I had with flax seed and flax meal was the distinct taste of the flax itself. It can be somewhat overpowering, which I sought to remedy. Through trial and error, I found out that I have to somewhat mask the inherent taste of the flax seed by using more herbs, spices, and other seasonings than I would normally use.

Experimentation and Improvement

I also discovered that by adding Splenda, the flax seed taste was somewhat neutralized. Even when I’m using flax meal for a recipe that’s not supposed to be sweet, a little Splenda improved the flavor. As you can see above, I added a little Splenda to my low-carb crackers, even though the dominant flavor is savory instead of sweet.

Low-Carb Snacks

Throughout my diabetic recipes journey, I found that my two biggest problem areas were low-carb snacks and breads. Sweets are a major hurdle for many diabetics, but it hasn’t been for me. I can easily find sugar-free candies, puddings, yogurt, ice cream, and cheesecake. My snacking preference is for salty foods—not so much for sweets. Unfortunately, low-carb snacks in the salty category aren’t so easy to come by. I’m referring here to potato chips, cheese curls, pretzels, popcorn, and crackers—my faves.

I first turned to low-carb snacks like pork rinds and nuts, a mixed bag of health. Pork rinds are usually carb-free snacks, but they’re high in fat and sodium. To tell you the truth, I got pretty “burnt out” on pork skins, anyway. Nuts are a much better option, but they don’t provide quite as much “health punch” as flax seed. Besides, nuts contain net carbs, and when you’re strict with your carb count, every gram counts.

Flax meal, on the other hand, contains NO net carbs! One serving has four grams of carbs, along with four grams of fiber, so the net carb count is zero.

Low-Carb Crackers

I’ve purchased several different brands of low-carb crackers from supermarkets, and they were all tasty. My problem with these snacks wasn’t the flavor—it was the carb count. Even so-called low-carb crackers aren’t all that low in carbs. Sure, they might be better than regular crackers, but they still contain carbohydrates. Depending on the brand, the carb count can actually be pretty healthy. That’s because the main ingredient is usually wheat flour.

I try to stay away from wheat flour as much as possible. Instead, I turn to flax meal, soy flour, or a combination of both to serve in the place of wheat flour. As you might imagine, results vary. Flax meal doesn’t bake up all nice and fluffy like wheat flour does, but I decided this wouldn’t be a big issue in a low-carb cracker recipe, as crackers should be crunchy, anyway.

Comments

Holle Abee (author) from Georgia on May 29, 2017:

Hi, Peggy! Nice to "see" you!

Peggy Woods from Houston, Texas on May 29, 2017:

Thanks for sharing your recipe. It really sounds tasty and it would definitely be a healthy cracker version.

Holle Abee (author) from Georgia on May 29, 2017:

Thanks for the comment! These low carb crackers are one of my favorite diabetic recipes. Adding sesame seeds makes them even tastier!

scaramouche on May 29, 2017:

Holle,

Thanks for this recipe. I used olive oil, stevia instead of Splenda, and a little bit different group of spices. The recipe turned out great and will be a staple.

I also didn't have aluminum foil so I just made sure to spray enough oil on the cookie sheet. I was expecting at least some stickiness but was pleasantly surprised that all the crackers came up with ease.

I accidentally gave it a 3 star recipe thinking I was clicking to only view the ratings. That was before finishing the recipe and trying it. Now I can't update to the 5 STARS it deserves.

Your readers can find the flax meal at Smart n Final in the bin section. I paid $1.49 a pound which sure beats the price of pre-packaged offerings.

Thanks again!

vicki on October 17, 2013:

can you let us know serving size and carbs per serving? This would help.

rapel625 on July 06, 2013:

I just found these and made them. They were delicious. We added parmesian and left them in the oven (after turning it off) somewhat longer. My husband and I have eaten lower carb for the last five years. Sweets and bread have been the hardest to over come. Now we do not have to with the breads! Thank you so much and looking forward to trying some of your other recipes. Blessings...

Holle Abee (author) from Georgia on November 18, 2012:

Kit, mine were crunchy, even after a few days of being stored in an airtight container. Hint: They're better when you add sesame seeds!

kitkat1141 from Ontario, Canada on November 18, 2012:

I agree with you, when eating low carb- I crave the savory things like bread and crackers. This looks like a great recipe, and healthy! Do they get fairly crisp, like a cracker? Do they soften up while stored, or are they best eaten right away? Thanks for the inspiration.

Marcy Goodfleisch from Planet Earth on July 28, 2012:

I need to try these - I can go overboard with snack items such as crackers and spreads, and this would be a great resource to help avoid some of the downside! Voted up and up!

Dora Weithers from The Caribbean on July 24, 2012:

I admire you for taking control of your health, and sharing your discoveries in the process. Good pictures. Voted up and useful.

Angela Blair from Central Texas on July 23, 2012:

Sounds like a good one to me and I'll certainly give it a try. Best/Sis

breakfastpop on July 23, 2012:

I am definitely going to try this recipe. You have accomplished so much. Congratulations!

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Cheap Dinner Ideas

I’m all about some cheap dinner ideas, especially when I’m feeding the grandkids. Even though they’re young, they often eat as much as Hubby and I do. Sometimes we treat the kids to something special, but more often, my meal ideas include cheap recipes. As any good southerner knows, cheap meals don’t have to be bland and boring. Use some creative seasonings and a tasty cooking method or two to turn cheap recipes into delicious, nutritious, and inexpensive meals for your family. Be sure to take advantage of local sales and discounts, too. I search for bargains at butcher shops, supermarkets, and local farmers’ markets. Try out these cheap dinner ideas the next time you want to keep your family and your pocketbook happy!

Oven-Frying Over Conventional Frying

Practically everyone in the South loves fried chicken, but fried foods don’t often qualify as easy recipes for dinner. But what if you can have the same flavor of fried chicken without standing over a stove? The solution is to try out some oven fried chicken recipes. I’ve tried several, and the one I’m sharing here is one of my faves. The chicken turns out tender and juicy on the inside and crisp on the outside.

Hubby loves French fries, but when I think of easy recipes for dinner, I think more along the lines of oven roasted potatoes. When seasoned and cooked properly, they’re incredibly yummy, and like my oven fried chicken, no skillet-tending is required. It’s also convenient that the chicken and potatoes can cook at the same oven setting and for the same amount of time. When it comes to easy cheap meals, this one is hard to beat!

Oven Fried Chicken and Roasted Potatoes

With the right timing, the recipe for oven roasted potatoes, oven fried chicken, and green beans will all be done at the same time. If you want to add a little spicy heat to the recipe for oven roasted potatoes, include some cayenne or chili powder in the seasoned oil coating. Follow the steps I include to make the most of your time.

Cook Time

Ingredients

• 2 pounds chicken thighs or legs
• 1/2 cup flour
• 1 cup dry bread crumbs
• 1 teaspoon mild paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 2 pounds russet potatoes, scrubbed and dried
• 1/2 cup oil
• 1-2 teaspoons Lawry's garlic salt with parsley
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary, powdered
• 1/3 cup butter
• 1 egg
• 1/4 cup milk

Instructions

1. Preheat oven to 400 degrees.
2. Line a large baking pan with foil. I make two sections with the foil – one for the chicken and one for the potatoes.
3. Rinse chicken in cool water and blot dry with paper towels.
4. Place flour in a Ziploc bag.
5. Combine bread crumbs, paprika, salt, black pepper, garlic powder, thyme, and sage in a pie plate. Set aside.
6. Shake chicken parts in flour, then allow to sit at room temperature while you cut the potatoes.
7. Cut potatoes into wedges and place in large bowl.
8. Cover potatoes with oil, garlic salt, onion powder, and rosemary. Toss well to coat.
9. Arrange potato wedges in a single layer on baking pan.
10. Place butter in a microwave-safe container and heat until butter sizzles. This took 45 seconds in my microwave.
11. While the butter heats, whisk together egg and milk in a small bowl.
12. Remove butter from microwave and pour into section of pan for chicken.
13. Dip floured chicken parts in egg wash. Roll pieces in seasoned bread crumbs.
14. Place skin-side down in butter. Bake for 25 minutes, along with potatoes.
15. Remove pan from oven. Turn chicken over, stir potatoes, and continue baking for 20 minutes longer, or until chicken juices run clear. Use this time to cook the green beans.
16. Drain chicken on wire racks or paper towels. Serve with roasted potatoes, green beans, and sliced tomatoes.

Southern Green Beans

Ingredients

• 2 cans green beans
• Ham, bacon, OR 1 packet jamon powdered ham flavoring
• Diced onion, onion flakes, or onion powder, to taste
• 2 teaspoons sugar or Splenda
• 1 teaspoon minced garlic
• Salt and pepper, to taste

Instructions

1. Drain beans and pour liquid into a large pot.
2. Add small pieces of ham, bacon, or ham seasoning to pot.
3. If you use the powdered jamon, add a tablespoon of oil or butter.
4. Bring pot to a rolling boil and add onion and sugar.
5. Add beans and salt and pepper.
6. Cover pot and reduce heat to low.
7. Simmer for 15-20 minutes.

Coming Up With Your Own Cheap Dinner Ideas

How do you come up with cheap dinner ideas? I pour over the weekly circulars from the local supermarkets. I find out which meats are the best value, and I find items on sale that can be used as sides. When I saw chicken thighs and drumsticks on sale this week, I thought about what would go well with chicken. A different store had ten-pound bags of potatoes for $2.99, so I grabbed a bag. That’s only 29 cents a pound! The same store had their brand of green beans for two for a dollar, and their fresh tomatoes were $1.69 a pound, so I purchased almost a pound, which was two medium tomatoes. I was all set to make some cheap recipes!

I was able to make a great meal for four for less than $5. Here’s the breakdown of my budget-friendly meal:

• 2 pounds chicken thighs or legs...$1.98
• 2 pounds russet potatoes………...$0.58
• 2 cans green beans..……………...$1.00
• 2 medium tomatoes………………..$1.30

Chicken Is a Wonderful, Cheap Protein

Many of us have to create meals on a budget. Even so, we want the entire family to enjoy the meal ideas we come up with, and we want to make sure the meals are nutritious. My typical meals include a meat, a starch, and a vegetable. The most expensive part of any meal is usually the meat or other protein, but there’s a huge range of prices for these items, and high prices don’t always mean high quality.

Take chicken, for example. Boneless, skinless breasts are often about four bucks a pound, while bone-in breasts with skin attached are usually about two dollars per pound. Legs and thighs are even cheaper, yet they provide the same quality protein as the more expensive chicken parts. If you don’t want the added fat of the skin, remove it yourself.

When compared to most other flesh, chicken is perfect for meals on a budget. Since poultry is so adaptable, you can make lots of different cheap meals with chicken. These might include baked chicken, grilled chicken, broiled chicken, stewed chicken, chicken and rice, chicken and dumplings, chicken and dressing, barbecued chicken, stir fries, casseroles, and fried chicken. I make all these inexpensive meals on a regular basis.

How cheap is chicken in your neck of the woods? This week, one of our local stores had legs and thighs on sale for 99 cents a pound. If you want to save even more money, buy a bag of leg quarters and cut them apart yourself. I can usually find a large bag of leg quarters for 69 cents per pound. When I get them home, I separate them into meal-size portions and freeze them.

Rate my recipe! Thanks!

Comments

Kathy Andres from Lansing, Michigan on April 08, 2013:

Thank you! That's my kinda cooking! The little guy looked like he was enjoying dinner too!

Holle Abee (author) from Georgia on February 21, 2013:

That's cool, Papa. Hope you enjoy my cheap recipes!

Holle Abee (author) from Georgia on February 21, 2013:

@Pamela, such kind words - thanks!

Holle Abee (author) from Georgia on February 21, 2013:

Old Firm, great to see you again!

Holle Abee (author) from Georgia on February 21, 2013:

Many, many thanks, Deborah!

Holle Abee (author) from Georgia on February 21, 2013:

Bpop, is it yummy in your tummy? lol

Holle Abee (author) from Georgia on February 21, 2013:

Scribe, the thigh is my favorite piece of the chicken. Hubby is a breast man, and the grandkids like the drumsticks, so it works out well.

Holle Abee (author) from Georgia on February 21, 2013:

Many thanks, Prasetio!

Coolpapa from Florida on February 21, 2013:

Wow, my mouth is watering! I love creative cooking with a variety of spices. I am going to try this dish over the weekend. Thanks!

Pamela Oglesby from Sunny Florida on June 30, 2012:

I don't know why, but I never got an email for this hub and I checked; I am still a follower. This is a really great meal for the price and it has all the Holly know how. It is good to read one of your hubs again. Rated up and awesome.

The Old Firm from Waikato/Bay Of Plenty, New Zealand on June 28, 2012:

Another one for me to save Holle, - and I can adapt it to cook while camping.

Cheers,

TOF

Deborah Neyens from Iowa on June 27, 2012:

I could eat chicken and roasted potatoes every night of the week! Thanks for sharing your recipes. They sound delicious and the pictures are great.

breakfastpop on June 27, 2012:

Yummy, yummy, yummy!

Maggie Griess from Ontario, Canada on June 27, 2012:

Yum. Chicken thighs are so good and economical. Sausage,beans and rice are also a tasty treat...I have used both extensively when watching my budget and felt just as satisfied as with any other treats!

Great Hub for those needing to find ways to economize without sacrificing quality!

prasetio30 from malang-indonesia on June 26, 2012:

I love your recipe, habee. It sound delicous as well. Thanks for writing and share the step by step pictures with us. Voted up :-)

Prasetio

Holle Abee (author) from Georgia on June 26, 2012:

Thanks, Hubert, for the kind words!

Hubert Williams on June 26, 2012:

Holle, you always have such great recipes, thanks for sharing them.

Holle Abee (author) from Georgia on June 26, 2012:

Lol, Billy. My hubby isn't much into foo-foo recipes. I make them occasionally, but for the most part, we like simple southern cookin'.

Holle Abee (author) from Georgia on June 26, 2012:

Thanks, Doc. Good to see ya!

Holle Abee (author) from Georgia on June 26, 2012:

Marlene, I like time savers! It also makes cleanup a snap. Thanks for reading!

Holle Abee (author) from Georgia on June 26, 2012:

Mary, I have done the Lipton soup thing - it's delish! Have you tried using dry ranch dressing mix? It's good, too.

Holle Abee (author) from Georgia on June 26, 2012:

Thanks a bunch, Dink!

Bill Holland from Olympia, WA on June 26, 2012:

Now that's a meal I would eat! Beats the heck out of some of these foo-foo recipes I have seen this month. Well done my friend!

drbj and sherry from south Florida on June 26, 2012:

Thank you, Holle, for these delicious recipes at great prices. Your photos are neat, too.

Marlene Bertrand from USA on June 26, 2012:

I absolutely love the idea of baking the chicken along with the baked potato wedges. What a time saver! Now, I'm hungry for some chicken and potatoes. Great hub.

Mary Hyatt from Florida on June 26, 2012:

I know better than to read one of your recipes right before suppertime! Makes my mouth water. Have you ever mixed a package of Lipton Onion Soup with a little oil to do roasted potatoes. That's good, too.

Great Hub, I voted it UP, etc. and gave me lots of stars.

dinkan53 from India on June 26, 2012:

Enjoyed the way you presented the hub. The pictures are really wonderful, especially the plate with fried brownish chicken thighs. Really mouth watering and made me hungry too. I love this recipe, an economical one. Rated up and interesting.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Mexican Recipes

I’ve learned a lot about Mexican recipes from two of our friends, Jonas and Julia, both of whom are from Mexico. They own and operate two Mexican restaurants where they make everything from scratch—from their salsas to their mole, which involves hours of cooking.

It’s funny, but I was never a big fan of Mexican cuisine until I had the pleasure of enjoying some authentic Mexican food. Now, I’m pretty much hooked. In fact, I’ve turned several Mexican dishes into low-carb recipes and diabetic-friendly recipes.

I’ve found that when I add spices, herbs, and other flavorings, I really don’t miss the carbs and fat so much. Mexican recipes are certainly highly flavored, and I enjoy how the spices play the bongos on my taste buds. Traditional seasonings for Mexican foods include chipotle, cumin, black pepper, cayenne, onion, garlic, chili powder, paprika, cinnamon, and cilantro.

Cook Time

Ingredients

• 1 pound lean sirloin
• 1 tablespoon Ideal Brown brown sugar substitute
• 2 teaspoons chipotle powder
• 1 teaspoon meat tenderizer
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1/2 cup lime juice
• 1 green onion, sliced
• 1 teaspoon minced garlic
• 1 cup red onion strips
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 2 jalapeños, sliced
• cooking spray
• salt, to taste
• 1 (14-ounce) bag frozen broccoli, thawed
• 1/4 cup chopped fresh cilantro
• Lawry's garlic salt, to taste
• mild paprika, to taste
• 2 thin slices pepper jack cheese

Instructions

1. Trim all fat from the steak.
2. Combine brown sugar substitute, chipotle, meat tenderizer, cumin, and black pepper to make a dry rub. Rub both sides of meat with the steak rub.
3. Roll steak up from long side and slice into strips. Place steak in a large Ziploc bag and add lime juice, green onion, and minced garlic. Refrigerate for at least 4 hours.
4. Place onion, bell pepper strips, and sliced jalapenos in a bowl.
5. Remove meat from steak marinade and pat dry with paper towels.
6. Empty broccoli onto several layers of paper towels to drain while the steak cooks.
7. Spray a non-stick skillet with cooking spray and heat over medium-high. Add steak strips, onion, bell pepper, and jalapenos. Stir-fry until steak is brown and veggies are soft. Sprinkle with salt and transfer to a warm plate.
8. Spray same skillet with more cooking spray. Add broccoli and cilantro and sprinkle with garlic salt and paprika. Cook over medium heat until broccoli is just tender.
9. Cover broccoli with pepper jack slices and reduce heat to low. When cheese is melted, broccoli is ready.
10. Serve steak and broccoli together on a large plate or platter.

Mexican Spices, Herbs, and Other Seasonings

Diabetic-Friendly and Low-Carb Recipes

My diabetic-friendly meals usually consist of some type of flesh, along with at least one low-carb vegetable. I really try to include at least one cruciferous veggie every day in my healthy recipes, and broccoli fills the bill nicely. Broccoli is very low in carbs, and it contains fiber, vitamins, and minerals. Beef steak, by the way, has no carbohydrates.

I usually try to make my diabetic meals as healthy as possible. I also want my foods to taste good and be rib-stickingly satisfying, and you’ll see that my Mexican recipes for steak and broccoli are no exception. The entire meal is very low in carbs and contains calcium, fiber, and lots of protein. The whole meal contains just six grams of net carbs. Oh, and by the way, it’s also low in fat and calories!

Low-Fat Recipes

Some people prefer low-fat recipes to low-carb recipes. But what if you can reap the benefits of both with the same great foods? With diabetic meals like this one, you can. Believe it or not, beef can be low in calories and in fat, as long as you use the right cut and the right grade.

The USDA grades beef on several factors, including marbling. Marbling is the fat deposits within the muscle. Generally speaking, choice beef has more marbling—and therefore more fat—than does select beef. And when it comes to steak, sirloin is low in fat. A three-ounce serving of lean sirloin has just 5 grams of fat and 160 calories.

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Comments

Mary Gaines from Oak Harbor on Whidbey Island, Washington on June 11, 2020:

My husband is diabetic and I am always looking for great low carb recipes, thank you for sharing I can't wait go try this one. Cheers!

nicediabetes from Australia on June 04, 2014:

Looks delicious, may try it myself

Simone Haruko Smith from San Francisco on June 08, 2012:

Heck, I could make a meal out of just the broccoli part! This looks delicious.

Marcy Goodfleisch from Planet Earth on June 06, 2012:

I like the mix of seasonings you've used here - this would be a very tasty dish! I wonder if you could do this with chicken, too? Habee, you are such an incredible chef - I learn from you every time I click on one of your hubs!

Voted up and up!

Gloria Siess from Wrightwood, California on June 05, 2012:

I have made this before and have learned some good tips from this/it looks wonderful. Awesome HUB!!

Lela from Somewhere near the heart of Texas on June 05, 2012:

You are so right, Holle. Authentic Mexican food is the real deal for taste and nutrition. Even though I grew up eating TexMex, when I went to Mexico and learned what REAL Mexican cuisine was I came back and started making my own. This is a great recipe for steak. Thanks!

Holle Abee (author) from Georgia on June 05, 2012:

Thanks, Suki!

Barbara C from Andalucia, Spain on June 05, 2012:

Lovely recipe - one I'll definitely try!

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Easy Recipes for Diabetics

If you’ve been following my articles, you’ve seen a lot of diabetic recipes in the past few months. After I was diagnosed with type 2 diabetes, I was determined to reverse the condition with diet and exercise without going on medication. Thank goodness I’ve been successful, and I've dropped 56 pounds!

Through trial and error, I’ve been able to create lots of tasty diabetic recipes for everything from breads to casseroles to desserts. My diabetic meals are hearty and delicious, so I feel satisfied while following a diabetic diet. I use lots of spices, herbs, and some pretty creative substitutions, and one area I’ve concentrated on is sauces.

Sauces can really add a lot of pizzazz to practically any dish. Unfortunately, most sauces are high in calories, sugar, simple carbs, and/or fat. With these easy diabetic recipes, however, you can add another flavorful component to your healthy recipes without wrecking your diet.

10 Healthy Low-Carb Recipes for Diabetics

1. BBQ Sauce
2. Tartar Sauce
3. Prime Rib Sauce
4. Cocktail Sauce
5. Steak Sauce
6. Sloppy Joe Sauce
7. Chocolate Dipping Sauce
8. Yum Yum Sauce
9. Honey Mustard Sauce
10. Sweet and Sour Sauce

What Makes a Recipe Healthy?

With healthy recipes, the word “healthy” can be relative. For my specific diet plan, “healthy” means low carb. I eat lots of lean meats, fish, poultry, and non-starchy vegetables. As long as I consume low carb recipes, my blood sugar stays within normal limits. For some people, however, healthy recipes are synonymous with low-fat recipes.

All the diabetic recipes I’ve posted here are low-carb recipes, but you can also turn them into low-fat recipes with a substitution or two. I’ll tell you how. Believe me—I’ve taste-tested all these diabetic recipes, and they pass with flying colors. I’m a dedicated “foodie,” and I don’t eat food that doesn’t taste good!

1. Low-Carb BBQ Sauce

For this recipe for barbecue sauce, you’ll need either Heinz reduced sugar ketchup or Walden Farms zero-calorie ketchup. The Heinz has one carb per tablespoon, while the Walden Farms version contains no carbs. You’ll get a thicker, richer sauce with the Heinz, by the way.

Ingredients

• 1/2 cup ketchup (see above)
• 1/4 cup Ideal Brown brown sugar substitute
• 2 tablespoons prepared mustard
• 1 tablespoon apple cider vinegar
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 2 teaspoons liquid smoke
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne

Directions

Combine all ingredients and store in a covered container in the fridge until ready to use.

2. Low-Carb Tartar Sauce

If you’re not interested in low-fat recipes, use regular mayonnaise for this tartar sauce recipe. For low-fat tartar sauce, use reduced-fat mayo, and for no-fat tartar sauce, use Walden Farms zero-calorie mayonnaise.

Ingredients

• 1 cup mayonnaise
• 3 tablespoons sugar-free sweet pickle relish
• 2 tablespoons lemon juice
• 2 tablespoons grated onion
• 1 tablespoon prepared mustard
• 1 tablespoon granulated Splenda
• 1 teaspoon dried dill
• 1/2 teaspoon Lowry garlic salt with parsley
• 1/2 teaspoon black pepper

Directions

Combine all ingredients, making sure Splenda completely dissolves. Store covered in the refrigerator for up to four days.

3. Low-Carb Prime Rib Sauce

What’s a nice serving of prime rib without a zesty prime rib sauce? For a low fat version of this recipe, use reduced-fat sour cream and mayo.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons grated horseradish
• 2 tablespoons granulated Splenda
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Lawry’s garlic salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder

Directions

Combine all ingredients. Serve chilled or at room temperature, with prime rib, steak, or roast beef.

4. Low-Carb Cocktail Sauce

A tasty cocktail sauce can turn ho-hum healthy recipes like broiled fish into delicious meals. Of course, it’s also great with boiled shrimp, steamed crabs, crab cakes, oysters, and grilled scallops. As with my recipe for barbecue sauce, you can use reduced-sugar ketchup or calorie-free ketchup.

Ingredients

• 1 cup ketchup
• 3 tablespoons grated horseradish
• 2 tablespoons lime juice
• 2 tablespoons granulated Splenda
• 1/2 teaspoon Louisiana hot sauce

Directions

Blend all ingredients and store, covered, in fridge.

5. Low-Carb Steak Sauce

This is a really good steak sauce. In fact, my hubby loves it. He’s not on any special diet, and he doesn’t even know that he’s eating one of my diabetic recipes!

Ingredients

• 1/2 cup ketchup (reduced sugar or zero-carb)
• 2 tablespoons grated onion
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Ideal Brown brown sugar substitute
• 2 teaspoons minced garlic
• 2 teaspoons Liquid Smoke
• 1 teaspoon black pepper
• 1/2 teaspoon allspice
• Salt, to taste

Directions

Add all ingredients to blender or food processor. Puree until smooth. Serve on steaks, burgers, or pork chops.

6. Low-Carb Sloppy Joe Sauce

Traditional sloppy joe sauce is loaded with carbs and simple sugars, even if no sugar is added. The problem is the tomato sauce, which might contain over eighteen grams of carbohydrates per cup. On the other hand, a cup of Contadina crushed tomatoes has zero carbs.

Ingredients

• 1 small onion, diced
• 1 green bell pepper, diced
• 1 cup crushed tomatoes (canned)
• 2 tablespoons Splenda
• 1 tablespoon vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh minced basil or 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cloves
• Salt, to taste

Directions

Microwave diced onion and pepper until soft. Add remaining ingredients and stir well. Use sauce with ground beef to make sloppy joes, or add to one pound of cooked and crumbled ground beef for a low carb spaghetti sauce.

7. Low-Carb Chocolate Dipping Sauce

The main ingredient in this low carb chocolate dipping sauce is sugar-free chocolate syrup. I’ve found that such chocolate syrups, regardless of the brand, have a slight bitter taste. That’s why I tweaked the syrups into something that tastes better.

Ingredients

• 1/2 cup sugar-free chocolate syrup
• 1 tablespoon butter
• 1 tablespoon granulated Splenda
• Pinch cinnamon

Directions

Place chocolate syrup and butter into a microwave-safe dish. Microwave until the butter has almost completely melted—about 30 seconds. Remove from microwave and stir immediately. When the butter has melted, stir in Splenda and cinnamon.

8. Low-Carb Yum Yum Sauce

Yum yum sauce is that pale pink sauce you’ve probably enjoyed in Japanese steak houses. Use it as a dipping sauce for seafood, steak, or chicken, or serve it over rice. I like it with stir-fried veggies, too.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons granulated Splenda
• 1 tablespoon rice vinegar
• 1 tablespoon mild paprika
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne

Directions

Combine all ingredients. Cover and refrigerate overnight. Bring to room temperature before serving.

9. Low-Carb Honey Mustard Sauce

This honey mustard sauce doesn’t actually contain honey. Instead, I use zero-calorie pancake syrup. I like the maple undertones in this sauce. I use my low carb honey mustard sauce on sandwiches and as a dipping sauce.

Ingredients

• 1/2 cup prepared mustard
• 1/4 cup sugar-free maple pancake syrup
• 2 tablespoons mayonnaise
• 1 tablespoon granulated Splenda

Directions

Mix together all ingredients. Cover and refrigerate for several hours before serving.

10. Sweet and Sour Sauce

I saved the best original recipe for last. Of all my diabetic recipes and low carb recipes, this one is near the top of the list. Seriously—I think I could drink this stuff! A low carb recipe for sweet and sour sauce was pretty tricky. Using a sugar substitute in a traditional sweet and sour sauce concoction ended up as a watery mess, so I had to do some experimenting. I came up with the following, and it’s awesome!

Cook Time

Ingredients

• 1/2 cup Smucker's sugar-free orange marmalade
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon minced garlic
• pinch salt
• pinch ground ginger
• 2 tablespoons Ideal Brown brown sugar substitute
• 2 tablespoons diet fruit punch

Instructions

1. Combine the first seven ingredients in a glass or plastic bowl. Microwave until liquefied—about 30 seconds.
2. Remove from microwave and stir in Ideal Brown and fruit punch.
3. Serve warm.

Questions & Answers

Question: Where can I find Idea brown sugar? If I substitute stevia for Splenda, should I use the same amount?

Answer: I found Idea brown sugar on Amazon. As for stevia, there are different strengths and concentrations.

Comments

Joy Helweg on September 09, 2018:

Wonderful tasteful sauces

Holle Abee (author) from Georgia on September 29, 2017:

Melanie, try Diet Hawaiian Punch. It comes in gallon jugs and provides lots of vitamin C. I buy mine at Walmart. Thanks for reading!

Melanie on September 27, 2017:

Can u tell me what the sugar free fruit punch is is it a dry packet or a soda ???

Ole on October 29, 2016:

You should opt for Stevia instead, as Splenda being Synthetic, it is the 6th in the Sythetic line of Sugars, which is a NeuroToxin!

Sucralose is marketed as Splenda whose ads say “Made from Sugar so it tastes like Sugar.”

What the ads don’t tell you is that sucralose (Splenda) is sugar bonded to Chlorine, making it a Toxic Chlorocarbon.

And there’s a long list of common Neurological side effects including Headaches, Migraines, Dizziness, Brain Fog, Anxiety, Depression, and Tinnitus.

Another side effect is weight gain which rather defeats the purpose of this additive.

A surprising side effect of Sucralose is that it prevents Nutrient absorption and reduces the amount of good bacteria in your intestines by up to 50%...

Think carefully, before using any on the products, on the Synthetic NeuroToxin list:

Acesulfame K, Aspartame, Cyclamate, Neohesperidin, Saccharine, Sucralose (Splenda)!!!

PDGreenwell from Kentucky on December 10, 2013:

You have some recipes I've never tried here. I'm pretty excited about trying the Sweet and Sour sauce for instance! I have all the ingredients already! Thank you for these recipes!

Gloria Siess from Wrightwood, California on June 05, 2012:

Your sauces sound and look wonderful. I am diabetic and want to try these. Awesome Hub!!

Holle Abee (author) from Georgia on June 05, 2012:

Many thanks, prektjr! I bet your dad will enjoy some of these diabetic recipes. I sure do!

Holle Abee (author) from Georgia on June 05, 2012:

Hi, Marcy! Sauces are one of my "specialties." lol

Debbie Carey from Riverton, KS, USA on June 04, 2012:

Wonderful ideas and information! Thank you for sharing these with us! I look forward to giving them a try! My father is a diabetic and it is often a challenge cooking for him, but you make it look easy! Voted up, useful and interesting!

Marcy Goodfleisch from Planet Earth on June 04, 2012:

You are like an encyclopedia of cooking information. I seldom make my own sauces, but I know I'm missing out on some great tastes by relying on store-bought versions. Thanks for these ideas and the recipe information!

I’ve hosted hundreds of parties over the years, and I always enjoy preparing food for them.

Most people really enjoy party food. In fact, tasty foods are often a big part of any get-together. I’ve hosted hundreds of parties over the years, and I always enjoy preparing food for them. I think one reason for this is because I always include a lot of easy foods, so I’m not stressed out before the event even gets started. Don’t get me wrong, I always include some more complicated dishes too, but easy food items are great for “filling in the gaps.”

Just recently, I got some easy food ideas from my best pal, and one of them was a neat recipe for spicy crackers, called “firecrackers.” Of course, I had to do some experimenting of my own, so I created Cajun firecrackers with seasonings usually associated with Cajun recipes. If you’re searching for easy party food ideas, give this one a try!

Cajun Firecracker Recipe

If you like Cajun recipes and party food, these crackers are a perfect marriage. They’re hot, savory, and very addictive.

I thought for sure the crackers would be soggy after adding so much oil, but they weren’t. They turn out crispy, believe it or not. And if you turn the bags often enough, each saltine will get a nice coating of seasoning.

You can make this entire recipe in just one big bag, but it works better if you divide the crackers and seasoned oil into two bags. I’ve tried it both ways, and while both methods worked, the seasonings were more evenly distributed with the two-bag method.

If you want, add a bit of dried thyme to your recipe. Also, if you think these crackers will be too hot for you, your family, or guests, reduce the amount of cayenne and red pepper flakes.

Cook Time

Ingredients

• 1 box multigrain saltine crackers
• 1 1/2 cups oil
• 2 packs dry ranch dressing mix, (one ounce size)
• 3 tablespoons red pepper flakes
• 1 teaspoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon cayenne
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

Instructions

1. Place two sleeves of saltines in a one-gallon Ziploc food bag. Place the other two sleeves in another one-gallon Ziploc. Place each bag inside another gallon bag to prevent leaking.
2. Use two mixing bowls to divide the remaining ingredients. Into each bowl, add ¾ cup oil, 1 envelope ranch dressing mix, 1 ½ tablespoons red pepper flakes, ½ teaspoon Cajun seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon dried parsley, ½ teaspoon cayenne, ½ teaspoon paprika, ¼ teaspoon dried oregano, and ¼ teaspoon dried basil. Whisk to combine well.
3. Pour the contents of one bowl over one bag of crackers. Do the same with the other oil mixture and the other bag of crackers. Seal all bags and gently shake.
4. Every couple of hours, shake the bags again and reposition. The firecrackers will be ready to eat as soon as the oil is absorbed, but they’re much better the next day.

Rate the Recipe! Thanks!

Different Ways to Eat Firecrackers

• Firecrackers are great with cheeses, especially mild, creamy cheeses like mozzarella, provolone, and mild cheddar. I like them with pepper jack cheese, too.
• Try them with cream cheese spreads, cheese balls, and dips.
• For a real treat, serve the firecrackers with a shrimp, crawfish, or crab spread.

These crackers would also be perfect for a 4th of July party! They’d be great for picnics because they’re so portable. They’d also be perfect for munching on at a cookout while guests are awaiting the grilled hamburgers, hot dogs, BBQ chicken, or ribs.

Other Cajun Food Ideas

My family members are all die-hard southerners, and we love Cajun recipes. Even most of the grandkids like hot, spicy foods, and they loved the firecrackers I made for our Memorial Day cookout. I often use Cajun recipes for meals, but they work just as well for party foods. Most Cajun recipes are highly seasoned, and many are downright hot. Popular seasonings include cayenne, red pepper flakes, onion, garlic, oregano, paprika, black pepper, basil, and thyme.

Some of our favorite Cajun meals include:

• red beans and rice with sausage
• jambalaya
• shrimp etouffee

Some of our favorite party foods with a Cajun flair include:

• beignets
• steamed crawfish
• spicy shrimp
• crab claws

Finger Foods

Finger foods are always a good idea for just about any event. Even if you’re serving a buffet or sit-down meal, finger foods can serve as appetizers. Since knives, forks, and spoons aren’t required, your guests can mix and mingle while munching on easy-to-eat nibbles. They also won’t have to worry about trying to balance a plate on their laps while using cutlery.

Finger foods should be small, and it’s best if they’re not too messy. Guests should be able to pick them up easily and be able to enjoy them as they walk around. Crackers and spreads, small sandwiches, nuts, cookies, berries, chicken wings, petit fours, boiled shrimp, and chicken nuggets are all good examples of finger foods.

What Other Kinds of Easy Party Foods Could You Make?

Easy food ideas will give you the chance to relax and actually enjoy your event. Whenever I host a party, I like to use as many make-ahead foods as I can. This gives me more time to spend on decorations, more complicated food, and last-minute details. Once my guests arrive, I’m ready to have fun!

There are all kinds of easy food ideas you can incorporate, depending on the type of shindig you’re throwing and when the event takes place. For example, in the colder months, you might prefer serving some warm foods like hot spreads or dips, meatballs, or wings. In the summer months, I like to serve a lot of cold foods, and I also take advantage of fresh locally grown produce.

Easy party food ideas can also include pre-made or pre-cooked items from the deli. Even frozen foods from the grocery store can work nicely, especially with some tweaking and imagination on your part. Some examples are frozen phyllo cups that can be filled with fruits, custard, cheesecake filling, or chicken salad. Another option is frozen cream puffs. I like to drizzle them with melted chocolate before serving.

Comments

Holle Abee (author) from Georgia on February 25, 2013:

Tal, the firecracker crackers would be perfect for a New Year's Eve party! I made a big batch this past weekend for an oyster roast.

talfonso from Tampa Bay, FL on February 25, 2013:

This recipe is so easy to make - and firecrackers are also appropriate to make when I'm bringing something for a New Years Eve potluck! Some states like mine allow residents to light up fireworks provided that they follow safety rules and do it in open spaces. So that's a good party food for that!

Holle Abee (author) from Georgia on February 21, 2013:

Marcy, hope you like it!

Holle Abee (author) from Georgia on February 21, 2013:

Doc, I sure hope you give my firecrackers recipe a chance!

Holle Abee (author) from Georgia on February 21, 2013:

Well, BB, I guess you'll have to make your own Cajun food, huh?

sandi on July 08, 2012:

these crackers are the est I have ever tasted and so easy

Angela Brummer from Lincoln, Nebraska on June 06, 2012:

This is an amazing food... almost a cookbook, one I would want on my shelf!I shared this!

Simone Haruko Smith from San Francisco on June 05, 2012:

Woooow! I really need to eat more Cajun food!!!

Tonette Fornillos from The City of Generals on June 03, 2012:

Cajun-cooking is number one. Can't forget that fried scampi made by a famous chef from Louisiana, forgive me I forgot the name. These recipes will surely hit my list. Haven't tried Cajun-spiced beignets! Cheers for this hub!

mts1098 on June 03, 2012:

I cannot wait to make these...like you said firecrackers on the 4th of July (perfect together)...the best part of this hub is I could taste the food just be reading...cheers

anglnwu on June 02, 2012:

I love hot and spicy and your recipe has many interesting herbs and spices. VOted up.

kelleyward on June 02, 2012:

Wow I love Cajun food and thanks for sharing this recipe. I'm bookmarking it to try soon! Voted up and shared! Take care, Kelley

Lela from Somewhere near the heart of Texas on June 02, 2012:

I make spicy crackers too. I don't use all of the great seasonings here, but I will the next time I make them.

Marcy Goodfleisch from Planet Earth on June 02, 2012:

Wow - I'm with Billy - you hooked me just on the combination of tastes! Another excellent recipe, Habee! Thanks for sharing it!

drbj and sherry from south Florida on June 02, 2012:

A great recipe that doesn't need to be cooked, Holle? That's my kind of simple, easy preparation. Thank you, m'dear. It looks crackin' good.

Bill Holland from Olympia, WA on June 02, 2012:

If it's hot and it's spicy then I am all over it with both hands. Love these recipes. We just don't see cajun food here in Washington and that's too bad since I love it. Great pics of your family.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Cheesy Beer Bread Recipe

You can use any type of cheese in this recipe for low-carb bread. I prefer a mix of cheddar and Colby Jack. You can also use any type of beer, but for fewer grams of total carbs, you might want to use a low-carb beer.

This cheesy beer bread is great with coffee, and I often have it for breakfast. I also use it for low-carb sandwiches with meat and sliced tomatoes. If you’re going to use the bread for sandwiches, I suggest you make the bread about 1/2-inch thick and reduce cooking time to 25 minutes.

Cook Time

Ingredients

• 1 1/2 cups flaxseed meal
• 1/2 cup soy flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup beer
• 1/3 cup + 1 tablespoon cooking oil
• 1/4 cup Splenda
• 1 teaspoon garlic salt
• 1 teaspoon dried basil
• 5 eggs, beaten
• 1 1/2 cups grated cheese

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine flaxseed meal, soy flour, baking powder, and baking soda.
3. Slowly stir in beer and 1/3 cup of oil.
4. Add garlic salt and basil.
5. Slowly add eggs and stir in cheese.
6. Line a baking sheet with foil. Rub foil with 1 tablespoon oil. Spread batter on foil to about 3/4-inch thickness.
7. Bake for 35 minutes. When cool, cut into squares.

My Low-Carb Recipes

The mainstay of my day-to-day diet is low-carb food, from which I create lots of low-carb recipes. When I first began with low-carb dieting, my biggest challenge was giving up bread. It wasn’t hard for me to give up sweets. Anyway, even on low-carb diets, you can have sugar-free Jell-o, sugar-free pudding, sugar-free cheesecake, and other low-carb desserts. I’m not even having too much difficulty cutting potatoes and rice from my diet, but bread is a different story.

The Quest for Bread

I love bread in just about any form: toast, muffins, biscuits, sandwiches, etc. Of course, I just had to find some low-carb bread! A diabetic friend of mine had been on the quest for bread that matched this description before I began my diet. She found a few loaves you could order online and told me it was the best she’d been able to find. I decided against it, however, when I discovered the price. With shipping, the bread was around $10 a loaf!

There was no way I was going to pay that much just to have toast and sandwiches. I set out to learn to make my own low-carb bread, and I’m sharing that with you here.

What Is Low-Carb Food?

What’s low-carb food? Obviously, this particular subset of food includes items that contain few or no grams of carbohydrates. Eating too many simple carbs is unhealthy because the carbohydrates are easily converted to sugar in the body, elevating your blood glucose level. When that spikes, you might feel good for a little while, but the spike is always followed by a crash, which makes you feel pretty lousy.

What Are Some Examples?

Proteins and fats don’t elevate your blood sugar, and they help you stay less hungry for longer periods of time. Complex carbs are also healthier than simple carbs because you don’t get the roller-coaster effect from them that you get from simple carbs.

Examples of low-carb foods include:

• meats,
• poultry,
• fish,
• mayonnaise,
• mustard,
• butter,
• oil, and
• non-starchy vegetables.

Whole grains and other high-fiber foods are also lower in carbs due to their grams of fiber. The body can’t digest fiber, so those calories and carbs are passed through the body without calories. Nuts, for example, are high in fiber and can be considered a low-carb food.

How Did You Make This Bread Low-Carb?

Since most breads are made from wheat flour, it’s sometimes hard to imagine low-carb bread. It really does exist, however. Low-carb breads aren’t going to be as light and fluffy as white wheat bread, but they’re much healthier—and, in some cases, the low-carb bread can have a lot more taste than its bland cousin. Low-carb bread often has more substance to it, so it’s also more filling.

The main ingredient of my breads is flaxseed meal. Sometimes I also add soy flour, which improves the texture of the flax version. I also add Splenda, even when I’m making savory bread. Why? I do so because to me, flaxseed meal can have a slightly bitter taste. Using Splenda in the bread recipe helps to neutralize the bitterness.

What Is Flax Seed?

Flax seed has been touted for the past few years because of its health benefits, but do you really know: What is flax seed? Flax is an ancient plant that was used by humans more than 7,000 years ago. It was probably the first plant that humans learned to domesticate. Its fibers were made into fabric for clothing. Flax fibers are still used to make linen.

Flax seed is also used by mankind. The seeds are encased in the plants’ fruits, and they closely resemble apple seeds. Flaxseed is often used in cattle feed, and the oil is used to produce linseed oil, a common ingredient found in varnishes and paint. According to the Mayo Clinic, humans get more health benefits from ground flaxseed than they do from whole flax seed.

What Is Flaxseed Meal?

Flaxseed meal is a coarse flour-like ingredient made from ground flax seeds. It’s carbohydrate neutral. In other words, a two tablespoon serving of flaxseed meal contains four grams of carbs, but it also contains four grams of fiber. A single serving also packs 2,600 milligrams of healthy Omega-3 fats. Flaxseed meal contains no cholesterol, no trans fats, no salt, no sugar, and no gluten.

You can add it to cold cereals, fruit smoothies, casseroles, yogurt, oatmeal, and pancake batter. Of course, you can also use it for making low-carb bread.

What Are the Benefits of Flax Oil?

I’m sure you’ve heard of flax oil. In fact, you might even take flax oil supplements, as I do. Flax oil is produced by pressing flaxseed. The oil contains Omega-3 and Omega-6 fats, and it’s important to get a good balance of both types of fatty acids. For most of us, the problem is that we don’t get enough Omega-3s, and flax oil can help with that.

Flax oil has been studied extensively. There’s evidence that it can help reduce LDL cholesterol—the bad stuff that can accumulate on arteries. It might also be able to help raise HDL cholesterol—the good kind—and lower blood pressure. There’s evidence that flax oil helps to inhibit inflammation in the body, and some patients state that the oil helps relieve pain from arthritis and gout. Some studies even suggest that flax oil might play a role in protecting humans from certain types of cancer—especially breast cancer.

More About Beer Bread

Have you ever eaten beer bread? Beer can be added to many bread recipes, including yeast breads and quick breads. I often use beer in breads, including cornbread. My hushpuppies just wouldn’t be the same without adding some suds. I guess the yeast in the beer is what helps make the fried cornbread so light and fluffy.

Beer bread has a wonderful yeasty flavor. It’s usually moist, too, but if you don’t use some type of leavening in beer bread, the resulting loaf can be heavy and dense. With the beer bread recipe I’m sharing here, I use baking powder and baking soda to take care of the leavening. Beer bread goes great with lots of dishes, but we especially like it with homemade chili.

You can add other flavoring ingredients to your beer bread recipe, including cayenne, dill, chives, garlic, sundried tomatoes, jalapeno peppers, chopped onion, or sweet bell peppers. In this beer bread recipe, I use grated cheese, garlic, onion, and basil to create a savory low-carb bread.

Rate My Recipe! Thanks!

Comments

Beer Goggles Reviews on November 23, 2012:

I have diabetes and often need to use up excess beer from my reviews. I will look into these ingredients to see if they'll work for me but it sounds like my old bread maker is gonna have the dust brushed from it and is gonna see some action again.

Rest assured I won't be using Bud Light though.

Cheers!!

Carolee Samuda from Jamaica on May 04, 2012:

Habee, this one is different and I know I would love it but the man he ain't gonna eat that. He hates healthy food. I would have to trick him somehow. What I have been doing is slowly increasing the better ingredients like adding a little more whole wheat and reducing plain flour to stuff so as to gradually break him in.

breakfastpop on May 04, 2012:

This recipe interests me. I love bread, but often feel too guilty to eat it!

Bill Holland from Olympia, WA on May 04, 2012:

Well, I can't do the beer thing but the rest of it looked great! Sharing with my wife!

Holle Abee (author) from Georgia on May 04, 2012:

I'm sure you can figure out something! lol

mts1098 on May 04, 2012:

I am a bread guy and would love to try this recipe. My question is what do you do with the excess beer :)

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Pork Tenderloin Recipes

If you’ve visited my articles or my cooking site, you know that I love cooking! I especially like to experiment with different foods and make up my own recipes. Fortunately, I have plenty of family members and friends who are usually more than willing to try out my creations. After all, what are friends for, right?

I cook a wide variety of meats, fish, veggies, fruits, breads, pastries, and desserts—often based on what I find on sale at the time. When pork tenderloin goes on sale at our local stores, I always purchase a couple. In this article, I’m going to discuss how to cook it, and I’m also including recipes and a great marinade.

What Is Pork Tenderloin?

Before we get into how to cook this delicious cut of meat and specific recipes, let’s make sure you understand what a pork tenderloin is. A pork tenderloin is the filet mignon of the pig. The tenderloins are the muscles that run along either side of the backbone. Since these muscles aren’t used for moving, they’re the most tender part of the critter. In grocery stores and butcher shops, the tenderloins are often sold in pairs. They usually weigh between one and two pounds each.

This particular cut of meat is usually fairly expensive when compared to other cuts of pork, but they have little waste, so they’re practically all edible meat. Some might have a small amount of fat or fascia on the outside, but these can be easily removed.

There Are Many Ways to Cook This Dish

Pork tenderloin can be prepared in a variety of ways. The flavor and texture you want will inform how you want to prepare and cook the cut. The loin can be cooked whole, as most cooks prefer, or it can be sliced into medallions before cooking. The medallions cook quickly, so if you’re in a hurry, you might like to try this method. If you want to set the meat and forget it, you might prefer cooking it in the crock pot.

It can also be cooked in the oven, on the grill, or on a smoker. If the meat is sliced first, it can be sautéed or fried in a skillet. The pork can be cooked with an herb rub, with a glaze, with fruit or vegetables, or with a sauce. In the South, barbecue sauce is often the sauce of choice. Another way to cook it is to stuff the pork tenderloin. For this, I use a bread stuffing, cranberries, and walnuts and bake the meat in the oven.

How Long Do I Cook It For?

How long you'll need to cook the meat depends on the cooking method, of course. Obviously, medallions will cook more quickly than an entire cut will, and cooking in a slow cooker or Crock-Pot is going to take a lot longer than a grill or oven because the heat is much lower. The same holds true for most smokers.

The key to cooking your pork perfectly is the internal temperature. Because the meat can cook quickly, it’s easy to overcook. When it overcooks, it dries out and loses flavor. It can also become tough. The best way to judge its doneness is to cook it until the internal temperature reaches 155-160 degrees. According to the National Pork Board, pork should be at least 160 degrees in order to be safe. Remember, though, that the meat will continue to cook a little after it’s been removed from the heat source.

Marinade Recipe

This is an awesome marinade, and it can be used for cuts that are going to be cooked in the oven, on the grill, or on a smoker. The best pork tenderloin marinade should include an acidic ingredient, like vinegar, wine, or citrus juice, along with oil to help keep the meat moist. Feel free to add your own favorite seasonings, such as herbs and spices.

Ingredients

• 1 cup orange juice
• ½ cup oil
• 2 green onions, sliced thin
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon chopped ginger
• 2 teaspoons black pepper

Directions

1. Combine all ingredients in a large zippered plastic food bag.
2. Add 1 or 2 tenderloins to the bag and place in the fridge.
3. Let the meat marinate overnight.
4. Every 2 hours or so, turn the bag to rearrange the tenderloins.
5. Cook your meat and enjoy!

1. Oven-Baked Tenderloin With Orange Mustard Glaze

Cooking pork tenderloin in the oven is a popular way to cook the meat. Many cooks like to brown the tenderloin in a skillet before roasting in the oven, while others don’t. This step isn’t a must, but it will provide a nice brown exterior.

Ingredients

• 1 pork loin
• salt and pepper
• 1 cup orange marmalade
• 2 tablespoons butter
• 2 tablespoons prepared mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced garlic

Directions

1. Rub the tenderloin with salt and pepper.
2. Place the loin in a baking pan and cover with foil.
3. Bake at 350 degrees for 20 minutes.
4. While the pork is cooking, make the glaze. Combine marmalade, butter, mustard, Worcestershire sauce, and garlic in a microwave-safe bowl. Cook until marmalade is soft.
5. After pork has cooked for 20 minutes, remove it from the oven.
6. Spoon the glaze over the tenderloin.
7. Continue baking, uncovered, for 20 more minutes.
8. Add any remaining glaze to the cooked loin.

2. Fried Tenderloin

This is a dish I first enjoyed at a friend’s home. She uses it for sandwiches, and they’re wonderful! Once the pork is fried, she serves it on warm rolls with lettuce, tomato, and dressing. Some people prefer Thousand Island dressing on their tenderloin sandwiches, but I like ranch dressing with it. Hubby, a typical Southerner, likes barbecue sauce on his.

Ingredients

• 1 pork tenderloin
• Self-rising flour
• 1 cup buttermilk
• 2 eggs
• Salt and pepper
• Cooking oil

Directions

1. Cut tenderloin into 1-inch cross-sections.
2. Use a meat mallet to pound the slices to ½-inch thick. Dredge the slices in flour and set aside.
3. Whisk the buttermilk and eggs together. Dip the floured pork into the wash. Dredge in flour again and season with salt and pepper.
4. Fry pork slices in ½ inch of oil over medium heat, about 3 minutes per side, or until golden brown. Drain on wire racks or paper towels.

3. Slow Cooker Tenderloin

Slow cooker or Crock-Pot cooking is handy for a couple of reasons. One is that you can put it on in the morning and forget about it until it’s ready. Another is that you can add veggies and potatoes in with the pork and have a complete meal that cooks together.

Ingredients

• 1 pork tenderloin
• 3 carrots, sliced
• 2 baking potatoes, cut into chunks
• 1 small yellow onion, sliced
• 1 can beef broth
• 1 teaspoon dried thyme
• 1 teaspoon minced garlic
• ½ teaspoon black pepper
• Salt, to taste

Directions

1. Place tenderloin in slow cooker or Crock-Pot. Arrange vegetables around pork. Combine remaining ingredients and pour over meat and vegetables.
2. Cover and cook on low setting for 4 to 6 hours.

4. Grilled Tenderloin With Honey Wine Sauce

Grilled pork tenderloin recipes are amazing! From my experience, using a good marinade is important here. When grilling this meat, it’s easy to overcook, so be careful. You’ll also need to make sure your grill is clean so that the pork won’t stick to the grill. Charcoal gives the pork a wonderful flavor and a tantalizing aroma.

Ingredients

• 1 pork loin
• 1 bottle Italian salad dressing
• ¼ cup lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper

Directions

1. Remove fascia from tenderloin, if needed.
2. Combine salad dressing, lemon juice, salt, and pepper. Pour 1 cup of mixture into a large Ziploc bag to use as a marinade. If you prefer, use my orange pork tenderloin marinade (above). Marinate pork in the refrigerator for 4 hours or more.
3. When charcoal is ready, oil the grilling grate. Place tenderloin on grill and close lid. Cook for about 15-18 minutes over medium coals, turning frequently.
4. Remove when the internal temperature gets to around 150-155 degrees. Remove tenderloin from grill and wrap tightly in two layers of foil.
5. Wait 10 minutes before serving meat.

5. Smoked Tenderloin

My favorite pork tenderloin recipes are cooked on the smoker. We have an electric smoker that we use all the time. Smoking a cut of meat is actually pretty simple.

1. I like to make a wet rub with vinegar, oil, brown sugar, salt, cayenne, garlic powder, onion powder, and paprika.
2. After applying the wet rub to the meat, wrap it with bacon slices and secure the slices with toothpicks. We use chunks or twigs of pecan wood that have been soaked in water for a few hours.
3. When the smoker reaches 220 to 225 degrees and the water pan is filled, place the tenderloins on the top rack and smoke them for about 3 hours.
4. Remove the tenderloins when the internal temperature reaches 155 degrees. Wrap them in foil and allow them to “rest” for about 10 minutes before serving.

Southwestern Recipe

Kentucky Burbon BBQ Recipe

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Comments

Boby on August 02, 2013:

Now I know why I can't cook, I don't think about what we are going to eat until 30 minutes broefe it's time to eat. 2 hours of prep is so much work.But the avocado salads look delightful!

Mmargie1966 from Gainesville, GA on April 21, 2012:

YUMMMMMMMY! I LOVE Pork Tenderloin! I'm a crock pot girl, so that will be the recipe I use. I salivated the entire time I was on this hub!

Voted up and across! I can't wait to try a couple of these recipes!

tryevth on April 20, 2012:

This is such a great recipe....I have never heard of pork Tenderloin. And here you not only have introduced me, but have given the steps to cook a wonderful dish. A new recipe for my family, yay!....and pictures are telling how delicious it will taste! Thank you for sharing. Voted up, interesting and useful!

jenubouka on April 20, 2012:

Awesome and incredibly thorough Habee. I envy your beast of a smoker that looks like fun. The recipes here for pork tenderloin are invaluable you have given some great ideas and techniques for pork. Working in a restaurant we would have guests temp their pork, some medium rare, it can be eaten this way; especially with high end cuts, but I would silently cringe serving anything less done than medium well. Great hub!

Holle Abee (author) from Georgia on April 19, 2012:

Teaches, it's really tasty on the smoker, but be careful not to let it get too dry. Thanks for reading!

Holle Abee (author) from Georgia on April 19, 2012:

Cupcake, hope you like it!

Holle Abee (author) from Georgia on April 19, 2012:

Doc, I love me some ribs!

Holle Abee (author) from Georgia on April 19, 2012:

Bpop, thanks a bunch - great to see you!

Holle Abee (author) from Georgia on April 19, 2012:

Pookie, thanks for visiting! Hope you like the pork tenderloin recipes!

Holle Abee (author) from Georgia on April 19, 2012:

Leah, your Hawaiian pork tenderloin recipe sounds awesome! Could you mail me slice or two? lol

Dianna Mendez on April 19, 2012:

Pork tenderlion is a favorite of mine. I love the taste and the fact that it is a lean choice of meat. I would love to have piece of each of the recipes you posted! I will have to try it on the smoker next time we have it for dinner. Great ideas.

smokingcupcake from Dayton, OH on April 19, 2012:

I can't wait to try the slow cooker recipe!

drbj and sherry from south Florida on April 19, 2012:

Pork tenderloin, Holle, is one of my favorite cuts of pork - next to spare ribs, that is. Thank you for all these different ways to cook it. Looks delish.

breakfastpop on April 19, 2012:

Thanks for the nice selection of recipes. I love pork tenderloin, so I am anxious to try these.

pookiebear00 on April 19, 2012:

This looks good I may have to try it soon. I love pork tenderlion, but I never culd really cook it to where it is moist. So, I will diffently try this. Thanks!

Leah Lefler from Western New York on April 19, 2012:

I absolutely love pork tenderloin. We put ours in a "Hawaiian" sauce (pineapple juice, soy sauce, brown sugar, etc.) and then grill it - it is so delicious! I am definitely trying out some of the other recipes. This makes me hungry!

Holle loves to cook. BBQ and BBQ sauce is something she and others in the Deep South take seriously.

Ingredients

• 4 – 6 pork chops, about ½-inch thick
• Lawry’s garlic salt
• Black pepper
• Ground red pepper
• Flour – plain or self-rising
• ½ stick butter, melted
• Cooking spray

Directions

• Preheat your oven to 400 degrees and line a shallow baking pan with foil.
• Rinse pork chops and shake to dry. You want to leave just a little dampness on the chops.
• Sprinkle the chops on both sides with garlic salt, black pepper, and red pepper. Rub the seasonings into the meat, then shake the seasoned chops in flour. Set them on a plate to rest.
• Pour the melted butter in the baking pan and tilt the pan to make sure the entire cooking surface is coated.
• Shake the pork chops in the flour again. Arrange the chops in the baking pan and bake for 20 minutes.
• Remove pan from oven and spray the upturned side of the chops with baking spray.
• Turn chops over and continue to bake for about 20 more minutes, or until meat is no longer pink.

I made some great oven fried pork chops tonight!

We were having guests for dinner, so I was cooking twelve of them. I wanted to fry them, but they were big, and I didn’t want to have to stand over my skillet forever.

I decided to fry some of the chops in the traditional way and fry the rest of them in the oven. I was very surprised to discover that the oven-fried ones were actually better than the ones I made traditionally. They were super tender and juicy, with a wonderful flavor. I may never fry pork chops again!

I’ve used Bisquick for this recipe before, but I think I like the flour better. Tonight, I used self-rising flour on the chops, but I’ve also used all-purpose flour before, too, and I really can’t tell much difference.

You might want to adjust the seasonings by adding, subtracting, or substituting. Other herbs and spices you might want to try include:

• Onion powder
• Garlic powder
• Paprika
• White pepper
• Rosemary
• Seasoned salt
• Chili powder
• Chipotle powder

Dousing the pork chops with hot sauce before coating them in flour is also tasty.

One more thing: I used regular aluminum foil for lining the pan, and one of the chops wanted to stick to the foil. I think next time I’ll use quick-release foil.

Questions & Answers

Question: Can I use margarine for this pork chop recipe?

Answer: Yes!

Question: Does the butter splatter in the oven when making this pork chop recipe?

Answer: I've never had a problem with that.

Comments

Abby Slutsky from America on July 08, 2020:

Your photos make the dish look yummy. I love that the recipe looks easy to make. A love of cooking combined with my desire to look at your writing style inspired me to read this one. Thanks for sharing.

Chef Regina on February 27, 2020:

I made this recipe pretty much exactly as written with one exception, I used my copperchef non stick skillet...no foil. Awesome!

CitiKitti on March 10, 2019:

I use Mrs. Dash and these are fabulously. I also use this same method for chicken. Very simple.

Ed Mercor on November 06, 2018:

There are a few different kind of pork chops. Which is the best cut ??

Pat on August 17, 2018:

Someone told me to fry in iron skillet then bake for 3 1/2 hours. But I missed the details. Bake at what temp and do you cover the chops? The pork chops she served were so fork tender they fell apart. Any thoughts on my question?

Holle Abee (author) from Georgia on March 07, 2018:

No, Nelly. You don't need to cover the pork chops with foil.

habee on March 07, 2018:

No, Nelly. You don't need to cover the pork chops with foil.

Nelly on March 05, 2018:

Do you need to cover with foil?

Holle Abee (author) from Georgia on January 17, 2018:

Robbie, thanks so much for your kind words. They gave me a big smile!

Robbie on January 17, 2018:

I just made these today and they are the most moist pork chops I have ever pulled out of my oven. Simple ingredients but big time flavor!! Thank You!!

Holle Abee (author) from Georgia on January 03, 2018:

KMylz, so glad you enjoyed the fried pork chops! Thanks for letting me know!

K. Mylz on January 02, 2018:

So east...and thank you for the comment about the foil. Great Chops, easy prep and Delicious!

Holle Abee (author) from Georgia on November 02, 2017:

Thanks, Renita! Glad you enjoyed the oven fried pork chops!

Renita on November 02, 2017:

Made this for dinner tonight very tender and juicy. I marinated for an in hot sauce and added dry ranch to my flour excellent will make again.

Teresa D. Canady on February 01, 2017:

Looks wonderful & delicious!!

jmollice on June 12, 2016:

I HAVE TO SAY THESE WERE VERY DELICIOUS AND VERY TENDER PORK CHOPS. WILL BE MAKING THIS AGAIN.AND WON'T BE FRYING EITHER

Jen on February 17, 2016:

I have made these twice now and we are just in love with the way these turn out! Thank you for the share!

Susan Hazelton from Summerfield, Florida on December 21, 2015:

Those pork chops look so delicious. I will be trying them.

Pam on November 03, 2015:

I am going to try these tonight! We are tired of my husbands(of 25 yrs) "bachelor" pork chop recipe smothered in mushroom soup with onions and mushrooms! Can't wait to try these..... Found you on Pinterest!

Vivian Taylor Briggs on October 13, 2015:

These pork chops are awesome!!!

A.Wit on October 05, 2015:

Question do you cover the pork chops with foil too?

Holle Abee (author) from Georgia on September 28, 2015:

Angie, that's awesome! Glad you can once again make great pork chops.

Holle Abee (author) from Georgia on September 28, 2015:

davina, I sure hope you enjoy this pork chop recipe!!

Angie on September 28, 2015:

I have struggled for years to make a pork chop that's not dry!!! This recipe nailed it; my son said why don't you make them like this every time. I used bacon grease instead of butter. It was amazing, I've been saved to cook pork chops again..TY

davina on August 30, 2015:

They are in the oven now!! I Can't wait to see how they turn out! Crossing my fingers that they look as good as yours! Will let you know how they turn out!

Holle Abee (author) from Georgia on August 15, 2015:

Kimberly, I always use foil, but if you have a non-stick sheet and grease it first, I think it would be okay.

kimberly on August 15, 2015:

DO YOU HAVE TO HAVE TIN FOIL FOR THIS? Can I just put them in a greased baking pan?

Dyanna on July 30, 2015:

Fantastic I have found a recipe that makes my taste buds happy. This will be my go to recipe for oven fried Pork Chops!

Shawndra on April 26, 2015:

I'm making them tonight! Can't wait...I'll let you know how they turned out!

Holle Abee (author) from Georgia on March 16, 2015:

Great, April! Hope you like them!

April_blvd on March 16, 2015:

Looks amazing, I've got them in the oven as we speak. I'll pop back in after the family's reaction.

Holle Abee (author) from Georgia on February 02, 2015:

Deirdre, I'm so glad the recipe worked out for you! And thanks so much for your kind comment!

Deirdre on February 02, 2015:

I made these two weeks ago because my husband ended up needing me to cook pork chops he had planned on cooking, but even after 25 years I still can't fry pork chops right (they're either burnt or still raw somewhere!) I was hoping a baked recipe would work for me and yours did! I found the recipe on Pinterest. They were such a hit that my husband just asked for the recipe so he could cook them again.

Tricia on November 12, 2014:

I am making these tonight!!

Holle Abee (author) from Georgia on September 25, 2014:

Teresa, that's great! I made them last night. Thanks!

Teresa on September 25, 2014:

Just made these for dinner. I will never fry pork chops again. My husband licked em' clean!

Tammi on April 28, 2014:

I just made these for supper and they were a huge hit! Not only were they delicious, they looked beautiful too. Golden brown, crispy. Yum! I added all of the spices mentioned as we like our food a little on the hot side. Will be making these again real soon!

Holle Abee (author) from Georgia on June 03, 2013:

Kelsey, are you leaving the pork chops a little damp before dredging in flour? Try that. Once the flour gets a little pasty on the meat, you might want to give them a second dredging, too. As you can see from my photos, I don't have that problem.

Kelsey on June 03, 2013:

I have made these multiple times and I keep having trouble with the flour just falling off the pork and I end up with plain baked pork chops. If you could help me I would appreciate it!! Thanks!!

Holle Abee (author) from Georgia on April 21, 2013:

Chris, I'm happy your family enjoyed the oven fried pork chops!

Chris on April 21, 2013:

OMFG! These were delicious. My kids absolutely loved them!

Holle Abee (author) from Georgia on November 18, 2012:

Glad you figured it out, Darrick!

Darrick on November 14, 2012:

Disregard last question..I see where it says to flip them over..silly me! This is why I need your help for cooking...ty!

Darrick on November 14, 2012:

The flour on top doesn't seem to be cooking for me? Should I move the pan to the broiler?

Arlene on May 03, 2012:

We LOVE this recipe!!! Thank you soooo much!

Holle Abee (author) from Georgia on April 26, 2012:

Mrs. Hawkins, you're making me hungry! That sounds awesome!

Mrs Hawkins on April 26, 2012:

Love pork chops and love this recipe. I took it a step further and smothered them.. Fabulous...¡!!!!!!!!

Holle Abee (author) from Georgia on November 19, 2011:

That's great, abrofford! Hope you like them!

abrofford on November 19, 2011:

Mine are cooking in the oven. I hope they look as yummy as your pics do.

Holle Abee (author) from Georgia on November 07, 2011:

Cool, TR! Glad you enjoyed them!

Holle Abee (author) from Georgia on November 07, 2011:

jenu, lots of us in the South use lard for frying!

Holle Abee (author) from Georgia on November 07, 2011:

Missin, if you make the pork chop recipe, let me know how it goes!

Holle Abee (author) from Georgia on November 07, 2011:

Many thanks, random!

Holle Abee (author) from Georgia on November 05, 2011:

Getin, awesome! I've used bread crumbs before with this pork chop recipe, too, and the chops were great. Thanks for letting me know!

Holle Abee (author) from Georgia on November 05, 2011:

Great, Clover! Let me know how you like the oven fried pork chops.

Holle Abee (author) from Georgia on November 05, 2011:

Lol, Mike. I used to make a huge mess in the kitchen while I was cooking, but as I got older, I learned to clean up as I went.

Holle Abee (author) from Georgia on November 05, 2011:

Thanks for stopping by, Cardisa!

ThomasRydder on November 05, 2011:

These turned out so good, I was half expecting the police to bash down my door. Wow! Added to my home made cookbook. :)TR

jenubouka on November 04, 2011:

Great alternative for fried, and they do look easy too. But I love the fact they looked fried, very cool...I am a bad bad pork cooker when it comes to chops..I fry them in manteca (pork lard).

Melissa from Canada on November 03, 2011:

These porkchops look very yummy. I'm going to have to make them sometime. voted up.

Rose Clearfield from Milwaukee, Wisconsin on November 03, 2011:

You have such great recipes! My husband and I love pork chops, and I enjoy experimenting with different ways to cook them. I'll have to give this a try sometime. Thanks!

GetInTheKnow on November 03, 2011:

Just had to stop back in and let you know that I made this recipe tonight(had to substitute bread crumbs for the flour, as I didn't have any) and it turned out really good... Thanks again for this easy recipe!

Cloverleaf from Calgary, AB, Canada on November 03, 2011:

Hi habee, my hubby is a huge fan of pork chops and I think he'd love this recipe. I'll surprise him and make these at the weekend. Thanks so much for posting this.

Mike Teddleton from Midwest USA on November 03, 2011:

Woo wee, oven fried pork chops, makes me think about homemade applesauce, corn on the cob, green beans and mashed potatoes. Oh, let's not forget the homemade pecan ice cream and red velvet cake.

Shoot, look out freezer here I come, the kitchen will be a mess before I'm done.

Thanks for wetting my taste buds.

Oh shoot, I almost forgot the sweet tea, now that would be a crime.

Best wishes and happy cooking. Mike

Carolee Samuda from Jamaica on November 03, 2011:

I love pork chops and now I am hungry. Looks delicious.

Holle Abee (author) from Georgia on November 03, 2011:

Great, TR! Let me know how you like the pork chops.

Holle Abee (author) from Georgia on November 03, 2011:

cmontijo, thanks! Don't you just hate it when you get those late-night cravings?

ThomasRydder on November 03, 2011:

Whoa...this sounds great Habee..it so happens I have some chops in the frig I was going to do tonight. Gonna give it a shot....thanks!! :)TR

cmontijo from Somewhere in the World on November 02, 2011:

O my that looks delicious and it's 1AM here and I'm so hungry :O!!!! Delicious Hub, keep up the good work habee

Holle Abee (author) from Georgia on November 02, 2011:

Lol, rwelton! I got used to keeping a camera in the kitchen when I started my cooking website.

Holle Abee (author) from Georgia on November 02, 2011:

Thanks a bunch, getin!

Holle Abee (author) from Georgia on November 02, 2011:

HI, Rochelle! Think I'm going to go warm up one of those pork chops for a midnight snack!

Holle Abee (author) from Georgia on November 02, 2011:

Lo, Netlexis! Thanks for stopping by.

Holle Abee (author) from Georgia on November 02, 2011:

Sorry, Mary - my mama taught me not to allow anything around me to be hungry, and that includes people and animals!

Holle Abee (author) from Georgia on November 02, 2011:

drbj, hope you like my pork chops recipe!

rwelton from Sacramento CA on November 02, 2011:

Should I now keep a camera in the kitchen...? I already keep a laptop to replace (all but the flour fingerprinted favorites)my cookbooks ... that were optioned to my son's kitchens..

I resolve to not read your hubs before dinner.. ha. voted up ...

thnx

rlw

GetInTheKnow on November 02, 2011:

This sounds so good. I know what's for dinner tonight - thanks for another great recipe!

Rochelle Frank from California Gold Country on November 02, 2011:

They DO look good-- and I'll bet they are less caloric than fried.

Katherine Koch from Southern California on November 02, 2011:

Even though I just had dinner, those still look mighty good.

Mary Hyatt from Florida on November 02, 2011:

Habee, there should be a law against you writing these Hubs where the food looks so good! These pork chops are actually sizzling! I've done "shake and bake" pork chops, and they're fairly good, but I just know yours are better. Do me a favor, and stick to writing about dogs like Prince, etc. until I lose a little weight, OK? Your Georgia friend, Mary

drbj and sherry from south Florida on November 02, 2011:

Oooh, Holle, pork chops are my favorite food - next to ribs of course. This seems to be an easy recipe so I will give it a try. Will let you know the results.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Smoked pork is a big favorite with most lovers of Southern food, and hubby and I make it quite often. I usually include it in my Thanksgiving recipes. We enjoy a variety of pork cuts on our meat smoker, including pork shoulders, fresh and cured hams, spareribs, baby back ribs, pork tenderloins, pork chops, pork steaks, and bone-in pork loins. I do any seasoning that’s required, which might include a marinade, a wet rub, or a dry rub. Johnny is in charge of the actual smoking. He uses a Brinkmann electric smoker for the job. With electric smokers, there’s little mess or bother, so the job is really easy. The results are practically foolproof, too, and they’re mouthwatering!

Hang with me, and I’ll share our process for how to cook pork loin on a BBQ smoker. I suggest, however, that you make the BBQ rub recipe your own. If you don’t like one of the spices I use, leave it off. If I haven’t used one of your favorite herbs or spices in my wet rub, add it! We like to use a bone-in pork loin for this smoked pork recipe because I love the section of baby back ribs attached to the roast. In fact, that’s my favorite part. Another reason we prefer a bone-in loin roast is because of the price. The one we enjoyed today was just $1.69 per pound.

How to Cook Pork Loin on an Electric Smoker

Holle’s Southern-Style Smoked Pork Loin recipe

What you’ll need:

• Bone-in pork loin
• 2 tablespoons apple cider vinegar
• 1 tablespoon cooking oil
• 1 tablespoon Lawry’s garlic salt
• 1 tablespoon paprika
• 2 teaspoons black pepper
• 2 teaspoons onion powder
• 2 teaspoons Louisiana hot sauce
• 1 teaspoon cayenne
• 1 teaspoon cinnamon
• Pecan wood
• Apple juice
• Molasses

Directions:

1. Rinse pork loin and pat dry. Combine vinegar, oil, garlic salt, paprika, black pepper, onion powder, hot sauce, cayenne, and cinnamon in a small bowl. This will serve as the BBQ rub, and it’s a wet rub, obviously. The apple cider vinegar will help the spices to soak into the meat more. Rub the BBQ rub all over the meat. Place the rubbed pork loin in a shallow baking pan and cover it loosely with plastic food wrap. Leave the meat in the fridge overnight.
2. Take your pecan chips, pecan twigs, or pecan chunks and place them in a small bucket. Add enough water and apple juice—a half and half mixture—to cover the wood. Put a heavy plate on the wood to keep it under water/apple juice. Allow the pecan wood to soak for several hours or overnight.
3. When you’re ready to start the meat smoker, fill the water pan and place the pecan wood on the burner. Plug in the BBQ smoker and let it heat for about 30 minutes.
4. Remove the pork loin from the fridge and drizzle it with molasses. Rub the molasses all over the meat. Place the pork on the top rack of the meat smoker, fat side-down, with the rib bones up. Close the smoker lid and go find something else to do.
5. After six hours, check the water pan and the wood supply. Add more if needed. Close the smoker lid again and go find something else to entertain yourself for about 5-6 more hours. The pork loin should be done by then.
6. Remove the meat from the BBQ smoker and allow it to rest at room temperature for about 15-20 minutes before carving. If you’re the one doing the slicing, be sure to cut off and hide a section of ribs for yourself!

This pork loin recipe is one of our faves! It’s so good, that you might not even want to use any kind of sauce on the smoked pork. If you do, try a sweet and tangy tomato-based BBQ sauce, a mustard-based BBQ sauce, a vinegar-based sauce, or sweet-and-sour sauce.

Questions & Answers

Question: What temperature do you set the smoker on for smoking meats?

Answer: Around 225 degrees for most meats.

Comments

Holle Abee (author) from Georgia on June 27, 2016:

Big Daddy, our smoker doesn't have a thermometer, but I think it cooks at around 225 degrees. Best of luck with your Southern BBQ!

BigDaddy on June 27, 2016:

At what temp am I cooking this wonderful hunk a chunk? Looks delicious.

Holle Abee (author) from Georgia on November 28, 2011:

Clover and HH, thanks to both of you for reading about how to cook a pork loin - southern style!

Holle Abee (author) from Georgia on November 28, 2011:

Random, is it legal there not to have a smoker?? It's required by law in the Deep South! lol

Hello, hello, from London, UK on October 24, 2011:

That looks absolutely delicious. You are super and thank you for sharing.

Cloverleaf from Calgary, AB, Canada on October 23, 2011:

Right, that's it. I've got to buy an electric smoker!!!

I just showed my hubby your pictures and I think I've convinced him that we simply have to try this! I'm bookmarking and adding to my recipe collection. Voted up!

Rose Clearfield from Milwaukee, Wisconsin on October 23, 2011:

This sounds like a great recipe! Whenever I've had meat cooked on someone's smoker at home, it's always been amazing. Maybe someday we'll get one!

Holle Abee (author) from Georgia on October 23, 2011:

Mary, we smoke a ham and a turkey for Thanksgiving, with the ham over the turkey. Both are awesome!

Holle Abee (author) from Georgia on October 23, 2011:

jenu, I do a cherry ham, too! I soak the ham overnight in cherry and/or apple juice before we put it on the smoker.

Holle Abee (author) from Georgia on October 23, 2011:

Hi, John! You could always invite some friends over. lol

Mary Hyatt from Florida on October 23, 2011:

Being an ole Southern gal, we love our pork! I do turkey in the smoker, but never tried pork. Sounds great for something a little different for Thanksgiving. Thanks.

jenubouka on October 23, 2011:

Oh, yea. I prefer doing any kind of hams myself so I can control the sodium and flavor, I tend to get crazy with it. I did a cherry infused ham, that was awesome!!!!

Hmrjmr1 from Georgia, USA on October 23, 2011:

Great Recipe Habee! Got me hungry just looking at the pics, but alas without family to do this stuff for, I have to limit myself to what I know I can eat in one or (if its really good) two sittings. I loved our smoker when I had a good reason to use it. Great stuff I do like your rub!

Holle Abee (author) from Georgia on October 23, 2011:

jenu, aren't electric smokers "da bomb"?? We absolutely love ours. Have you ever tried a cured ham on the smoker?

Holle Abee (author) from Georgia on October 23, 2011:

Hi, LL! How do you survive without an electric smoker?? lol. Seriously, we use ours all the time. It's especially helpful at Thanksgiving and Christmas because it frees up my oven for cooking other dishes.

Holle Abee (author) from Georgia on October 23, 2011:

Thanks, Samantha!

jenubouka on October 23, 2011:

What a good looking piece of meat, and the pork looks good too! I do have an electric smoker probably used by cavemen, but still works. The molasses must give this a killer flavor and seal in the moisture, I have a black walnut tree, so I am going to use that. Have you ever used oak wine barrels for smoking? Pretty good.

L.L. Woodard from Oklahoma City on October 22, 2011:

I'm printing this recipe out to accompany the roasted potatoes with rosemary recipe. We don't have a smoker yet, but still going to give this a try, slow-cooked in the oven. It might just be on the table this holiday season. Thanks for sharing.

samanthamsmith from Small Town USA on October 22, 2011:

Looks so good.

I’ve hosted hundreds of parties over the years, and I always enjoy preparing food for them.

I Like Low-Carb Recipes. Do You?

I like low-carb diets, and I make a lot of my own recipes. I really enjoy tortilla chips, but the regular kind are super high in carbs, so I try to avoid them. Unfortunately, I haven’t been able to find tasty low-carb tortilla chips made commercially, so I decided I’d just have to make my own! I use tortillas that are low in carbs and high in fiber.

What tortilla brand should I use?

I’ve used several different brands of low carb tortillas in my low carb recipes, but be careful when you’re purchasing tortillas that are labeled as “low carb.” Some of the products aren’t very low carb at all!

• Xtreme Wellness Low-Carb Tortillas (from Walmart): These have five net carbs each.
• La Tortilla Factory Low-Carb Tortillas (from Amazon): These have three net carbs each.

Both brands can usually be found in different flavors. I’ve never tried the Tumaro tortillas from Amazon, but I’ve heard good things about them as well. You can easily get eight nice-sized chips from one of the La Tortilla Factory tortillas, which is a good serving size. That means you’ll get a serving of low-carb tortilla chips for just three grams of carbohydrates.

What You'll Need

• Low-carb tortillas
• Vegetable oil
• Seasonings, to taste

Instructions

1. Use your kitchen scissors to cut the tortillas into triangle shapes—this will help them look more like chips.
2. Fill a Dutch oven with about two inches of vegetable oil and heat the oil over medium-high heat until it’s good and hot.
3. When the oil is ready, place a handful of the cut tortillas in the hot oil. I’ve found that the chips will get crisper if I don’t crowd them during the frying process. They take only a few minutes to cook.
4. When they’re golden brown and crunchy, remove them from the oil and drain them on several layers of paper towels.
5. While the tortilla chips are still hot, sprinkle them with seasonings. I like to use Lawry’s garlic salt, but you might also like to use spices such as black pepper, red pepper, onion powder, chili powder, paprika, or chipotle powder.

These homemade tortilla chips are great! Believe it or not, when we visit our favorite Mexican restaurant, I take my own low-carb tortilla chips with me!

Comments

Dave on August 08, 2020:

We fry ours in olive oil -- healthier than vegetable oil and it works great. We use it for all our deep frying.

Vinnie on October 21, 2019:

Made these today using Mission Low Carb Tortillas. Delicious.

GrasshopperCraig on September 26, 2017:

Any brand of LC tortillas that comes close to corn. Wheat ones just don’t cut it for hard shell tacos.

Holle Abee (author) from Georgia on July 29, 2017:

Angie, I'm sure coconut oil would be fine. Thanks for reading!

Angie on July 29, 2017:

Do you know if you can use coconut oil instead of vegetable? Ive rewd recently that vegetable oil is bad for a low carb diet? Thanks

Holle Abee (author) from Georgia on April 17, 2017:

The fried low carb chips are definitely tastier than the baked ones!

Vickie on April 17, 2017:

mine turned out tough, I used the la tortilla factory brand

laladabagladyonfb on July 25, 2013:

Sorry I have to be honest, the bake low carb tortillas taste HORRIBLE, I found that frying them is more tolerable, I seasoned with garlic powder, cumin and accent, used with the wholly guacamole 100 calorie snack packs and it satisfied the craving...good luck guys

Robin Edmondson from San Francisco on September 28, 2011:

I've made tortilla chips before but not low carb ones. I recently tried baking the tortillas instead of frying them. I know, they aren't even close to as good as the fried ones, but I thought they were pretty good with homemade salsa. Thanks for the low-carb idea!

slaffery from Kansas, USA on September 28, 2011:

I am just starting a low carb diet due to insulin resistance. They wanted me to try the Duke university one or just limit to 20 carbs a day. That is INSANE!! I am willing to do the low carb one and I LOVE tortilla chips and my homemade salsa SO... I will have to definitely try these. Thank YOU :) Voted up

breakfastpop on September 28, 2011:

Love the idea of making my own chips that are low carb. Thanks so much.

Holle Abee (author) from Georgia on September 28, 2011:

You're very welcome, random. Glad you stopped by!

Holle Abee (author) from Georgia on September 28, 2011:

Thanks, Pink. They're prolly higher in fat, but most people on low carb diets aren't so worried about fat grams.

Rose Clearfield from Milwaukee, Wisconsin on September 27, 2011:

I have seen tortilla chips made in restaurants before, but have never attempted it myself. Thanks for the information!

Sarah Carlsley from Minnesota on September 27, 2011:

I've heard of it, but I've never made my own. It seems like a good idea if they're so low in carbs but I wonder if the vegetable oil cancels out the semi-healthiness of it? lol either way, they look delicious. Great hub!

Holle Abee (author) from Georgia on September 26, 2011:

Hi, Dusty. I think the tortillas must contain some soy flour, which is naturally lower in carbs. Guess I need to check the label! lol

We have some pals from Mexico who use some great pulled pork in some of their dishes, too.

50 Caliber from Arizona on September 26, 2011:

Holle, interesting article. I make my own tortillas and have an oak press I made for the purpose of making either corn or flour tortillas from 6 to 12 inch. After a while you get used to the right sized ball of dough to get the size your after. Now I have to look and see about a flour that is considered low carb. I'm diabetic so this could help on how big the shot I take after a bowl of salsa or leche con queso with different spices, I don't care for mushrooms so I go with Mexican white cheese with a bit of milk to make it fluid enough for a dip. Much of my cooking was taught to me by a "Sonoran" woman and I eat like a Mexican most of the time and crossing southern smoked pork into many recipes. Grinding shelled corn for flour to make these chips, I wonder if "low carb corn" is a man made mutation? I use white corn in my grinder.

I find that cooking these chips or corn tortillas to bend taco shells pretty amazing how they seem to separate into two layers as you fry them kind of cool, I just don't get how it works LOL the great tortilla mystery.

Peace, dust

Holle is a retired English and creative writing teacher. She is a professional freelance writer and contributes to Horseman Magazine.

Pulled pork is a favorite southern food. My family loves it, so hubby and I make it often, as a joint effort, even though we each have our own favorite pulled pork recipe. I concoct the wet rub or dry rub recipe and rub the meat, and he tends to the smoker.

Really good pulled pork is an all-day job. If you cure the pork in the refrigerator the night before, it’s an even longer job. You can find recipes that are done more quickly, but you won’t find any better than ours.

What Is It?

If you don’t know what pulled pork is, I’m very sorry. You’ve missed out on one of the most wonderful dishes ever dreamed up by mankind. Traditional southern-style pulled pork is made from pork shoulder roasts, which are often called “Boston butts,” “pork butts,” or simply “butts.” The pork is smoked for long hours over hickory, oak, pecan, or some other type of barbecue wood.

To get the best pulled pork, the temperature on the smoker has to be right, and it needs to stay that way throughout the smoking process. The ideal temperature is 225 degrees, but if you can keep the heat between 200 and 250 degrees, you’ll still have an awesome result.

Once the meat is super tender and completely cooked, you pull it. That means that the meat is shredded into fibers, through the use of forks, your hands, or bear paws. Once the meat has been pulled, sauce can be mixed in with the meat. Because the meat has been shredded, there’s a lot of surface area, so the pulled pork will hold onto a lot of tasty sauce.

Why Use Pork Shoulder?

Pork butts seem to have been especially created for pulled pork. The shoulder inherently has large amounts of fat and collagen, and when cooked properly, these dissolve into a wonderful texture and flavor.

Another reason a pork butt is the perfect choice for pulled pork is that it’s usually just the right size to fit on a small smoker. Pork shoulders are also relatively inexpensive, and a smoked pork shoulder will feed several people.

Rubs

Most folks like to rub their pork butts when they’re making pulled pork. This gives the meat a lot of flavor, and if you use a wet rub with an acidic liquid, the rub can also help tenderize the butt.

A dry rub is made with herbs and spices, and a wet rub is made of the same herbs and spices, along with a liquid.

I usually prefer using a wet butt rub for a pulled pork recipe because the liquid helps to release the flavors in the herbs and spices, and because it helps to deliver the flavors deeper into the pork.

Ingredients

• 1 Boston butt pork shoulder, about 5 pounds
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper
• ½ teaspoon cinnamon
• 2 tablespoons oil
• 1 tablespoon apple cider vinegar

Directions

1. Rinse butt and pat dry.
2. Only remove some of the fat if there’s really a lot of fat. I’ve rarely had to do this.
3. Combine all the dry seasonings and mix with vinegar and oil to create a wet rub.
4. Rub the pork roast all over with the mixture.
5. Place it in the fridge, uncovered, and leave it for about an hour.
6. At that point, wrap the butt in plastic and leave it in the refrigerator overnight.
7. If you’re using an electric smoker, you’ll need to add some wood for flavor. We use pecan wood. We soak the wood for a couple of hours in water or apple juice before cooking. Fill the water pan with apple juice and bring the smoker to 225 degrees.
8. Unwrap the pork shoulder and place it on the smoker. Our smoker has two racks, and when we smoke just one or two butts, we put them on the top rack to smoke.
9. Put the lid on the smoker and cook the meat for around 5 hours. Add more wood and re-fill the water pan.
10. Continue smoking for about 5 more hours. The general rule of thumb is two hours per pound of butt at 225 degrees.
11. After ten hours, check the internal temperature of the smoked pork shoulder.
12. It’s safe to eat at 165 degrees, but it’ll be more tender and easier to pull if you wait until the meat reaches around 190 degrees.
13. Remove the meat from the smoker and place it in a metal roaster. When the pork is cool enough to handle, pull out the bone, and cut the meat into several large chunks.
14. Use two forks, bear paws, or your hands to pull the pork, separating the muscle fibers.
15. Once all the pork is pulled, you can mix in your favorite BBQ sauce.

For pulled pork sandwiches, serve your pulled pork on hamburger buns, onion rolls, Kaiser rolls, or sliced barbecue bread.

Since some folks don’t like the sauce mixed in with the pulled pork, you might want to leave some of the meat plain. Honestly, if you’ve used a good pulled pork recipe, the smoked pork shoulder can stand on its own.

Rate my pulled pork recipe! Thanks!

How to Smoke a Pork Butt

How to Pull Pork pt. 1

How to Pull Pork pt. 2

Comments

Renate Chadwick on September 04, 2017:

I havent made the pork recipe yet but it sounds great, and i will use it .Thanks

Disappointed on July 07, 2017:

I tried this recipe a couple weeks ago, smelled fabulous cooking, followed everything to a tee. One big problem....190 degrees?!?! 190 degrees completely dried it out, complete waste, is that a typo? It has to be, I should have listened to my gut and pulled it at 165...

Toni on September 27, 2014:

Do you soak the wood chips if using and electric smoker ?

Holle Abee (author) from Georgia on August 11, 2014:

Sue, thanks for trying my pulled pork recipe!

Sue J on August 10, 2014:

OMGness. Used your recipe. And its in the smoker. I smells heavenly. Only a couple more hrs. Thank you so much for sharing your recipe.

Holle Abee (author) from Georgia on May 10, 2012:

Thanks, hi friend and Sandi!

hi friend from India on May 09, 2012:

great hub

hi friend from India on May 08, 2012:

iteresting

Holle Abee (author) from Georgia on January 01, 2012:

That's great, Mike! Glad you enjoyed our southern pulled pork recipe. I feel honored that you trusted your butt with my recipe! lol

Mike on January 01, 2012:

We used this recipe last night.....awesome! Happy New Year. mike

Holle Abee (author) from Georgia on September 22, 2011:

Okay, mocrow - I'm going to go check out your pulled pork recipe now!

mocrow from Georgia on September 17, 2011:

Me again. Just wanted to let you know I'm working on our pulled pork recipe and should be posting it in a day or so. Thanks!

Holle Abee (author) from Georgia on September 14, 2011:

Lol, dallas. We southern folk know how to cook and eat, right? Thanks for reading!

Dallas W Thompson from Bakersfield, CA on September 12, 2011:

You can tell who are the "Southerners!" I too enjoy "pulled pork!" Great article and flag up!

Holle Abee (author) from Georgia on September 11, 2011:

Mocrow, is your pulled pork recipe on HP? I'd like to read it. If it's not, please post it!

Holle Abee (author) from Georgia on September 11, 2011:

Howdy, Anglnwu! That depends on the beef. Some beef doesn't have enough fat it in it to smoke this way. We sometimes do briskets in a similar fashion, though.

Holle Abee (author) from Georgia on September 11, 2011:

Random, use my pulled pork recipe and make you some pulled pork! It's really not difficult. Oh, and I second the sweet tater fries, but grilled sweet taters are tasty, too!

Holle Abee (author) from Georgia on September 11, 2011:

Drbj, no dress code at my house! I like for folks to be comfy. You're welcome to sit at my table any time. We'll make some pulled pork sandwiches, Georgia-style!

Holle Abee (author) from Georgia on September 11, 2011:

Dusty, we froze some smoked butt a couple of weeks ago, and I ate some last night. It was good, but not as good as just cooked, of course. When I'm going to freeze it, I usually cut it into large chunks instead of pulling it. I freeze it without sauce, too. I just pop it in the microwave for a minute or so.

Holle Abee (author) from Georgia on September 11, 2011:

Cardisa, some people here chop their smoked butts instead of shredding them. I prefer the pulled pork because there's more surface area.

Holle Abee (author) from Georgia on September 11, 2011:

Clover, I don't think we could live without our smoker! We have a Brinkmamm electric smoker, and we use it for pulled pork, hams, pork loins, ribs, and turkeys. It's really easy!

Holle Abee (author) from Georgia on September 11, 2011:

Ronald, why not make your own with my pulled pork recipe? You can use a charcoal grill if you don't have a smoker. Just use indirect heat.

mocrow from Georgia on September 11, 2011:

I'm loving your pulled pork recipe! It's similar to ours, but we use a dry rub instead of a wet rub. the wet rub makes more sense, like you say. We'll be trying that method next time.

anglnwu on September 11, 2011:

I always wanted to make pulled pork and now, you've offered a true and tired recipe. Will this method works for beef? Rated up.

Rose Clearfield from Milwaukee, Wisconsin on September 11, 2011:

I love pulled pork as well. I second the comment that it is excellent with sweet potato fries. I have never attempted it at home from scratch, but it is amazing that way.

drbj and sherry from south Florida on September 11, 2011:

I can smell the wonderful aroma of that pork butt cooking in the smoker from here, Holle. Pulled pork sandwiches (on soft hamburger rolls) are one of my all-time favorites especially when accompanied by sweet potato fries. This is a scrumptious-looking recipe.

Do I need to dress for dinner?

50 Caliber from Arizona on September 11, 2011:

Holle, I love the southern pulled pork and the butts are the stuff, when I smoke I generally do two at a time with my rub and at 200 to 220 degrees in the smoker, at about 7 hours when they have a good smoke ring and are pulling away from the bone, I wrap them in foil and move them to the oven at 200 degrees and go to bed. I take them out in the morning after right at 14 hours of cook time and let them rest before pulling due to being to hot on the fingers, but wild or Sams, they just fall off the bone and come apart. I found freezing it ruins it after it's pulled it turns to mush on thawing, so I carry it to friends to share fresh.

Have you had any luck trying to store it cooked? I think canning would just finish it to paste as well. I make tamales and wrapped in corn husks in dozens, it thaws and steams back to life for good tamales, I generally get about 60 tamales to a shoulder and they don't last but about 6 months 'cuz they are a treat to eat so I can't say past that.

dust

Carolee Samuda from Jamaica on September 11, 2011:

I have never had pulled pork. The method of cooking is similar to our jerk pork but we don't shred ours we cut them into bite sized pieces.

Cloverleaf from Calgary, AB, Canada on September 11, 2011:

Hi habee, this looks delicious, I just love pulled pork! We may have to buy a smoker soon because I would like to give this a try...great job!

Cloverleaf.

ronaldoh from England on September 11, 2011:

A favorite of mine when i visit US, wish you could get it in the uk.Great and informative hub.

Holle Abee (author) from Georgia on September 11, 2011:

Hi, Lily! I actually enjoy making this pulled pork recipe. Part of the process includes getting to smell the heavenly smoky aroma as the pork cooks. Believe me, after being tantalized by the smell for hours, you're ready to dive into that butt!

Holle Abee (author) from Georgia on September 11, 2011:

Rob - of course a good ol' Gerogia boy knows what good eatin' is! Thanks a bunch for visiting and leaving a comment!

Holle Abee (author) from Georgia on September 11, 2011:

Brian, we love pulled pork, too. Most folks in the South have their own favorite pulled pork recipe, and we sometimes vary ours. This one, however, is practically foolproof - especially on an electric smoker.

Holle Abee (author) from Georgia on September 11, 2011:

Sensiva, please give my pulled pork recipe a try. If you like smoked pork, I can't imagine your not loving this!

Holle Abee (author) from Georgia on September 11, 2011:

Moma, I don't think I know a single southerner who doesn't love pulled pork!

Lily Rose from A Coast on September 11, 2011:

Me, too - I love pulled pork! I especially love when it's made by someone else, though, and I happily recently discovered a local restaurant that makes THE BEST pulled pork and I'm hooked! I honestly don't know if I would like it as much if I made it myself ... I'm not good with raw meat. :-/

Rob Benson on September 11, 2011:

I love me some pulled pork.. "ain't" nothing BETTER!!!!

Brian Anderson from United States on September 11, 2011:

Man that sounds good... Love pulled pork barbecue.. Thanks for sharing!

sensiva on September 11, 2011:

Sounds great. I've never heard of it. I enjoy smoking meat and will definitely try this recipe over the next weekend that I don't have to work.

Valerie Washington from Tempe, Arizona on September 11, 2011:

yummy!!! I love pulled pork!!!

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

American Recipes for Corn

Fresh corn-on-the-cob is a summertime favorite with American recipes, and it’s often a welcome guest at picnics, low-country boils, and cookouts. In fact, many people eat this treat all year, or whenever they can get it! In the colder months, we corn lovers usually have to settle for the frozen version, which is certainly preferable to no corn at all.

The directions for cooking frozen corn are plainly printed on the package, but what about the fresh ears? How about leftover cooked ears? I've grown, cooked, and eaten corn-on-the-cob for decades, and I've done a bit of experimenting. There's no telling how I might prepare my ears of corn—it largely depends on what else I'm cooking. Below are some great ways for cooking corn-on-the-cob, including some traditional methods and some not-so-traditional methods. Oh, and before we go any further, here in the South, the outside coverings of an ear of corn are "shucks"—not "husks"!

Flavorings to Use

Flavorings that compliment or enhance the taste of corn include basil, garlic, nutmeg, oregano, marjoram, cilantro, bacon, chives, horseradish, parmesan, rosemary, honey, and onion. If you want to add some heat to your corn, try chipotle powder, chili powder, ground red pepper, diced jalapeños, tabasco sauce, or cayenne. My personal favorite is a compound butter I make with lime juice and chipotle.

Be creative! Experiment with different flavor combinations for your corn. It won't take you long to discover your favorites.

Pan Fried

Pan frying is a great way to warm leftover corn that has already been cooked. It also works well with thawed corn from the freezer.

To pan-fry ears of corn, heat butter in a large pan over medium heat and add the ears of corn. Sprinkle with your favorite seasonings and cook until corn is hot, turning ears frequently.

If you want to do this the old-fashioned Southern way, use bacon drippings—or as we say here in Georgia, "bacon grease"—instead of butter.

Deep Fried

This is an easy way to cook corn when you’re deep frying other foods. Simply lower the shucked, clean ears of corn in the hot oil and cook until brown. The fried kernels will be crispy on the outside and tender on the inside.

Batter-Fried Corn

Can you get any more Southern than this? This is almost overkill when it comes to deliciousness!

Clean, damp ears of corn can be rolled in flour and seasoned before deep frying. If you want more coating, dip the ears in milk or an egg wash before flouring. Drop into hot peanut or canola oil and fry until corn is golden brown.

Boiled Corn-on-the-Cob

Boiling is an easy, time-honored method for cooking ears of corn. Shuck and remove silks from corn ears and drop into boiling water. Cover and cook until desired tenderness. If you want soft, tender ears, cooking time is about 7 minutes.

To add flavor and make your corn more interesting, try adding a bag of shrimp and crab boil to the water! Be careful about adding salt, however, as too much can make the kernels tough.

Steamed Corn

Steamed corn-on-the-cob will be crisp yet tender if done correctly. Place clean corn ears in a steamer basket and simmer. Cover and steam for 15-20 minutes. You'll know the corn is ready to eat when a gently pressed kernel erupts in liquid.

Corn in the Microwave

Corn can be cooked in the microwave in or out of the shucks. If you prefer to cook shucked corn, wrap each ear in moist paper towels. Microwave on high, turning the corn about halfway through cooking. Cooking time depends on how many ears you’re cooking at the time and on your microwave’s power. A single ear usually takes around 5 minutes, while several ears might take as long as 15 minutes.

For another delicious way to cook corn in the microwave, view the video below:

Grilled in the Shucks

Grilling corn in the shucks helps the ears retain their fresh, "corny" taste. Soak ears in cold water for an hour before cooking. Place a heavy plate on top of the corn to keep it under water.

Place the corn on a medium grill and cook for about 15 minutes, turning ears frequently to allow for even cooking. You'll know the corn is done when the shucks begin to pull away from the tip of the ear.

More Tips for Grilling Corn

Grilled Naked

If you prefer a chewier texture, try grilling the corn naked. Don’t remove your clothes before grilling—it’s the corn that’s “naked.” Remove shucks and silks and soak corn in cold water for an hour before cooking. Place the ears on a slow grill and cook for about 10 minutes, turning occasionally. For a smokier flavor, lower the grill lid as the corn cooks.

This method can also be used for leftover corn that was boiled or steamed. Simply place the ears on a hot grill and cook until thoroughly heated.

Grilled in Foil

This is a great way to cook corn on the grill because butter and seasonings can be added before cooking. The corn steams in the air-tight foil, so it turns out tender and juicy.

For this cooking method, remove shucks and silks and wrap each ear tightly in aluminum foil. Salt, pepper, butter, and other flavors can be added before closing each pouch. Grill for about 15-20 minutes.

Slow-Cooked on a Smoker

For a delicious smoky corn flavor, soak whole ears of corn in cold water for 4-5 hours, shucks and all. Rub the outside of the ears with canola or olive oil and place on the smoker. Fill the smoker’s water pan with water and smoke ears for about 2 hours.

This is a great way to cook ears of corn when you already have the smoker fired up for other foods, like meats. Add a foil pouch of mixed veggies, and you can cook your entire meal at the same time!

Baked in the Oven

Baking corn in the oven is perfect for times when you're cooking too many ears to fit into a boiling pot or on the grill.

Remove shucks and silks from the ears. Place several ears on heavy aluminum foil. I’ve found that packs of 4 ears or less are easier to handle. You might want to wrap each ear individually, instead. Add butter, salt, pepper, or other flavorings and seal the ears carefully in foil packs. Place the packets on a baking sheet and cook at 425-450 degrees for 20-30 minutes, depending on the size of the ears.

Roasted in the Oven

Roasting corn in the shucks results in a sweet, garden-fresh taste. Some cooks prefer roasting the ears in their full shucks, but I usually modify the fresh ears a bit so that they take up less room in the oven.

For my method, remove both ends of each ear of corn with a sharp knife. Pull off the outermost layer of shucks and the silks. Soak the ears in water for an hour. Place the corn directly on the top rack of a preheated 350-degree oven and cook for about 30 minutes

Comments

Shinkicker from Scotland on July 09, 2015:

I was preparing tuna pasta with salad but no tins of sweetcorn left. Tragedy!! But low and behold there were 2 corn cobs in the fridge.

"How do I cook them I thought? "

Well! Thanks for the answer Habee. :-)

Ravi on August 08, 2013:

Because as much as I love my home of Asheviile NC, daily swimming in a human sea of feelce and capilene makes one feel the need to stand out and make waves with a Channel Marker Plaid Sport Shirt or a classic Skipjack.And I basically love Greenville. ;)

Riyuke on August 05, 2013:

Chere Kenza, vous avez un bon blog, je suis tres content parce que je suis ton foellwor...Je te remercie pour une fois encore pour sa commentaire, vous etes tres douce. Merci... Enfin, il y a un translation pour mes amies etrangers,(=translate) alors, a bientot a ton blog!!!

franceshd on July 18, 2012:

YUMMY !

Corn (especially on the cob) is my FAVE veggie!

about 6 years ago I first heard about cooking it in the microwave. I was skepical, but once I tried it - WOW ! Have never gone back to any other way.

I have a 1200 watt micro so it doesn't take very long and heats up the house less than boiling.

talfonso from Tampa Bay, FL on May 17, 2012:

My mouth is really watering. Our family uses the boiling method a lot, and healthfulness isn't the only reason. I better try pan-frying, but with Smart Balance! LOL!!!

sheila on October 20, 2011:

yeah we definitely deep fry it here in new orleans as well as grill n boil but thanks for the other ideas im definitely going to give them a try

Holle Abee (author) from Georgia on July 10, 2010:

Prolly find the fried only in the South, Jenny! lol

Jenny Wolf from Point Pleasant, New Jersey on July 08, 2010:

I have seen many of these, but PAN FRIED!!! That was a first for me, now I have to actually try it and get back here with a review. Thanks again Habee for the killer Hubs!!!

Jenny

Holle Abee (author) from Georgia on June 19, 2010:

Wow, thanks, Anglnwu!

Holle Abee (author) from Georgia on June 19, 2010:

Thanks, strutzas!

Oh, Maita, you always say the sweetest things!

anglnwu on June 17, 2010:

Congrats, habee--totally well deserved with such great illustrations and plenty of methods. I would love to live in your family--such a great creative cook!

prettydarkhorse from US on June 17, 2010:

Hi habee, Congratulations, I am humbled to be fitted with you, cos you are the best cook hehe, truly deserving, Maita

strutzas from Kualapuu, Hawaii on June 16, 2010:

I was impressed with this different methods of cooking corn.

Holle Abee (author) from Georgia on June 16, 2010:

Thanks, MG! Congrats to you, too! Great set of hubs this week!

Money Glitch from Texas on June 16, 2010:

Yummie, as a kid, corn was my favorite vegetable. Although, I'm a contender as well, I wanted to stop by and offer congrats, my friend, on being selected as one of the nominees in the Hubalicious contest this week. :)

Holle Abee (author) from Georgia on June 16, 2010:

Nancy, I think all Georgians love corn!

Holle Abee (author) from Georgia on June 16, 2010:

Lis, I really appreciate your support!

Holle Abee (author) from Georgia on June 16, 2010:

Sorry, Ocean! c'mon' over and make youself a plate!

Holle Abee (author) from Georgia on June 16, 2010:

Blades, your kind words are much appreciated!

Holle Abee (author) from Georgia on June 16, 2010:

tony, isn't it funny how so many of our memories are joged by foods? thanks, pal!

Holle Abee (author) from Georgia on June 16, 2010:

I am, too, Bpop!

Holle Abee (author) from Georgia on June 16, 2010:

Thanks for stopping by, Anamika!

Holle Abee (author) from Georgia on June 16, 2010:

Me, too, Pam! I had some last night!

nancy_30 from Georgia on June 15, 2010:

Thanks for sharing all these wonderful ways to fix corn. I've boiled, grilled and baked corn but I've never tried frying it.

liswilliams from South Africa on June 15, 2010:

looks like another winner, habee! ps. well done on crossing the 600 hub mark, I don't know how you do it! :)

Paula from The Midwest, USA on June 15, 2010:

Looking good Habee, love your pictures more and more! Not liking that you making me hungry again thoug, jk! haha. Great hub.

bladesofgrass from The Fields of Iowa on June 14, 2010:

Oh my gosh! I did not know you could cook corn on the cob so many different ways. Definitely going to tried the deep fried method..looks delicious. Thank you for a great Hub! :)

Tony McGregor from South Africa on June 14, 2010:

Wonderful ideas here, Holle, thanks os much for sharing them. In my childhood in the rural Transkei area of South Africa one of my favourites was what we called "umbona ukoja" (the isiXhosa for roasted mealies, as we call corn). Which we then Anglicised to "ojaed mealies"! Such corn cobs are still sold in the urban areas on many a street corner by vendors, usually middle-aged women, whoc do a roaring trade at lunch times.

Thanks again for the memory jogger!

Love and peace

Tony

breakfastpop on June 13, 2010:

Habee, thanks so much. I absolutely am wild about corn!

Anamika S Jain from Mumbai - Maharashtra, India on June 11, 2010:

Marvelous Hub habee! We get fresh corn here and i love to use corn in many of my recipes. But i have not tried many of your techniques. Thanks for the share.

Pamela Oglesby from Sunny Florida on June 11, 2010:

Habee, I wanted to congratulate you on you win! I love this particular hub because I love fresh corn. Those fabulous pictures made my mouth water! I like it anyway you can cook it and am glad it is finally in season.

Holle Abee (author) from Georgia on June 11, 2010:

Research, it's almost too much of a good thing!

Holle Abee (author) from Georgia on June 11, 2010:

charlie, you can always make me smile!

Holle Abee (author) from Georgia on June 11, 2010:

Quildon, we'll fry anything here in the Deep South! lol

Holle Abee (author) from Georgia on June 11, 2010:

Thanks for reading, Sandy!

Holle Abee (author) from Georgia on June 11, 2010:

Thanks, Lizzy!

Holle Abee (author) from Georgia on June 11, 2010:

Anne, let me know how you like them!

Holle Abee (author) from Georgia on June 11, 2010:

Charlie, Randy's Silver Queen is ready now. Can't wait to bite into an ear!

Holle Abee (author) from Georgia on June 11, 2010:

UH, thanks for your support!

Research Analyst on June 11, 2010:

wow, battered fried corn sounds cool.

Holle Abee (author) from Georgia on June 11, 2010:

Wendy, I like it that way, too!

Holle Abee (author) from Georgia on June 11, 2010:

Sally, I linked your hub to mine, too!

Holle Abee (author) from Georgia on June 11, 2010:

cold, Herbi? Is that legal??

Holle Abee (author) from Georgia on June 11, 2010:

You're welcome, Jill!

Holle Abee (author) from Georgia on June 11, 2010:

Totally agree, Blake!

Holle Abee (author) from Georgia on June 11, 2010:

Many thanks, BP!

Holle Abee (author) from Georgia on June 11, 2010:

chris, you might be surprised!

Holle Abee (author) from Georgia on June 11, 2010:

Gramarye, give 'em a try!

Holle Abee (author) from Georgia on June 11, 2010:

Hi, Katie! Good to see ya!

Holle Abee (author) from Georgia on June 11, 2010:

drbj, thanks a bushel! lol

Holle Abee (author) from Georgia on June 11, 2010:

Seakay, I cook corn all different ways - depends on my mood and what else I'm cooking!

Holle Abee (author) from Georgia on June 11, 2010:

Thanks, Linda! See? We Southern gals know what we're talking about! lol

Holle Abee (author) from Georgia on June 11, 2010:

HH, my arms aren't long enough!

Holle Abee (author) from Georgia on June 11, 2010:

Good to see you, HP!

Holle Abee (author) from Georgia on June 11, 2010:

Wow, Al! Thanks a bunch!

Holle Abee (author) from Georgia on June 11, 2010:

Lis, thanks for stopping by!

Holle Abee (author) from Georgia on June 11, 2010:

Thanks for reading, Sheila! You get an A in my online cooking school!

ralwus on June 11, 2010:

LOL why bad? I can't help it the ground was so saturated and muddy.

Holle Abee (author) from Georgia on June 11, 2010:

Ewww, Charlie! Bad boy!

ralwus on June 11, 2010:

I got my Peaches and Cream planted finally, rain delays. Now it will be the first of Sept. for my crop, will be worth the wait. You have been humping on this contest girl, good luck to you. x

Holle Abee (author) from Georgia on June 11, 2010:

Thanks, Buckie! Randy Godwin is supposed to bring me some SIlver Queen. If you were closer, I'd share with you!

Holle Abee (author) from Georgia on June 11, 2010:

50, "torture corn." Love it! Your method sounds great, too!

Angela Joseph from Florida on June 11, 2010:

Fried corn? Who would have thought it?

Sandy Mertens from Wisconsin, USA on June 10, 2010:

Thanks for all the techniques for corn on the cob.

Liz Elias from Oakley, CA on June 10, 2010:

Wow! Who knew there were so many ways besides boiled and grilled in husks?!! Great info!

msannec from Mississippi (The Delta) on June 10, 2010:

All right Habee, now you're talking! I absolutely love corn on the cob. Boiled and grilled are my favorite ways, now I have some new techniques to try. Thanks for sharing.

Ultimate Hubber on June 10, 2010:

Habee, this hub is either going to be the judges pick or going to be voted number one by the readers. A delicious hub!!!

Wendy Henderson from Cape Coral on June 10, 2010:

I love corn on the cob. I usually boil mine on the stove but for a barbaque we grill it in the Shucks. We just soak it in water for a few minutes first.

Sherri from Southeastern Pennsylvania on June 10, 2010:

Super cooking ideas, some of which I never heard of, like the batter-fried cob. I added a link to here from my Hub on keeping the sweet in summer's sweet corn. Thumbs up!

theherbivorehippi from Holly, MI on June 10, 2010:

I didn't know I could cook corn on the cob in the microwave! lol I usually boil it and then eat it the next day. I like it cold and plain. Maybe I'll have to be adventurous and try some flavoring! lol

jill of alltrades from Philippines on June 10, 2010:

I love corn on the cob. I usually eat it plain - boiled, steamed, or grilled. Now you have given me new ideas!

Thanks very much for these new yummy treats Habee!

blake4d on June 09, 2010:

Corn on the cob rocks. Blake4d

blondepoet from australia on June 09, 2010:

Omg you always get my tastebuds going like you would not believe. I just adoreeeeeeeeeeeeeee corn on the cob. What a beauty.

carolina muscle from Charlotte, North Carolina on June 09, 2010:

I never had deep fried corn... that's probably not gonna be a favorite, but I love it grilled!!

gramarye from Adelaide - Australia on June 09, 2010:

Great hub! I love corn and had never thought of some of these cooking methods.

Katie McMurray from Ohio on June 09, 2010:

Corn On the Cobb, now your talking... :)

drbj and sherry from south Florida on June 09, 2010:

This was my favorite vegetable hub so far.

drbj and sherry from south Florida on June 09, 2010:

Never dreamed, habee, there were so many different ways to cook corn, my favorite vegetable. I used to just boil them in water but now wrap each ear in a moist paper towel and heat on high in the microwave for about 3 minutes. Tastes much better than the boiled version.

Thanks for this meaningful hub and the beautiful graphics.

Seakay from Florida on June 09, 2010:

Great ideas, Habee. Definitely a "little corny"! LOL

Thanks for sharing. I usually just throw it in a pot and boil!

Linda Todd from Charleston on June 09, 2010:

Habee, I am a from the south also and yes they are shucks...We love boiled corn on cob and I did not know the many other ways to cook this stuff. I will have to try some of these. I have had the battered and fried corn before and it is delicious.

I will bookmark this page..really good hub. Thanks for sharing. Linda

Hello, hello, from London, UK on June 09, 2010:

Do you know how to cook corn? hahaha Don't you dare hit me.

H P Roychoudhury from Guwahati, India on June 09, 2010:

I was amazed by the different methods of cooking corn.

Mystique1957 from Caracas-Venezuela on June 09, 2010:

Holle...

Great hub, mouth watering! Did you know that thanks to our aborigine ancestors, our diet here in South America contains corn and corn foods? Not only the cob style, but also, white, yellow and toasted corn flour. The techniques sound delicious indeed. Rated up, useful and awesome.

Warmest hugs and infinite heavenly blessings,

Al

liswilliams from South Africa on June 09, 2010:

wow, quite a list you have there, habee, will try some more original ways cause I'm finding the old mielie(s.african) a bit boring in the the microwave now :)

sheila b. on June 09, 2010:

I never would have dreamed there are so many ways to cook corn, and they all sound terrific!

ralwus on June 09, 2010:

Hmmm. don't like it boiled anymore unless it is with crawfish and potatoes. Love it steamed and grilled or cooked in the belly of a pig. You have learned me some new things to try, but it seems to always come out the same way in the toilet.

Audrey Kirchner from Washington on June 09, 2010:

Who knew there were so dang many ways to cook it? I love corn and now I'm starving for some! Probably the only thing I haven't bought to cook in the next 4 days so now I'll have to make a corn run.....great job!

50 Caliber from Arizona on June 09, 2010:

Habee, some new ways to torture corn, is always welcome here. I liked the idea of the microwave in a bag, looked tasty. I've got hands on forest of Mesquite wood here so I've built a small smoker out of a 500 gallon propane tank. So I load that dude up with at least 175 pounds of meat. It rolls along at 195-210 degrees at rack height.

I know this sounds like an insult to "fresh corn" but, I take it with all the shucks on and freeze it, and before I load the rack I throw 10 or 20 full ears still frozen in the bottom of the smoker, the temp is about 120 down there. The fire is in a separate area at one end and cross drafts out the top of a smoke stack at the opposite end. Any who, the corn gets to stay down there about 6 hours and it turns out awfully good. I've tried soaking it overnight, and while it is good, I find it is better this way. No such thing as bad corn. I don't know if the freezing opens up the corn as the moisture crystallizes or what but it seems to draw in much more of the flavors of the dripping fat and wood. 50

I’ve spent years catching and cooking crab here in the South. I've come up with some great recipes, too.

Succulent and Versatile

Crabmeat is one of the most succulent and delicious of all types of flesh. In fact, it’s near the very top of my list, and I’ve spent years catching and cooking the shelled critters! I've come up with some great crab recipes, too. Many of us in the South, who live near the coast, make the cooking and eating of crabs sort of a ritual in some of our Southern food feasts. We get together often for crab boils and crab roasts whenever someone returns from the beach with a cooler full of jimmies and sooks—“crab speak” for male and female blue crabs. An immature female is called a “sally.”

Crabs are much more versatile than most people realize. They can be steamed or boiled of course, or made into crab cakes. However, they’re also great in soups, chowders, stews, casseroles, and other wonderful dishes. Soft-shell crabs can be battered and fried whole, and crabs and crab legs are amazing on the grill, too.

Crabs are high in protein and are also a good source of niacin, vitamin B12, chromium, selenium, iron, zinc, calcium, potassium, phosphorus, and magnesium. Crabmeat is very low in saturated fat, but it’s high in cholesterol.

With all the crab varieties on the market, sometimes it’s hard to know exactly what to buy. Which variety is best? Should you buy live crabs, crab legs, crab claws, or crabmeat? Below is some information that might help!

Blue Crabs

Blue crabs are in the Atlantic Ocean, from Maine to Florida, and in the Gulf of Mexico. They’re caught with dredges, traps, and bottom trawls, and also as a by-catch on shrimp boats. These crabs are incredibly sweet—and many aficionados prefer them to any other type of crab. They’re sold live, cooked whole, frozen, and as picked meat. Blue crab claws are also available.

Soft-Shell Crabs

Soft-shell crabs are blue crabs that have molted. In order to grow larger, crabs have to shed their old shell and form a new one. During this process, the crabs are without their hard covering for only a few days, and they’re only truly soft-shells for a few hours. Soft-shell crabs are a delicacy and are eaten whole after minimal cleaning.

Dungeness Crabs

These delicious crabs are found in the Pacific, from Alaska to central California. They’re caught in nets, traps, pots, and on hook and line. Only adult males are kept. Dungeness crabs are very meaty. They’re sold live, as whole cooked crabs, and as picked meat.

Jonah Crabs

The Jonah crab is the Atlantic’s answer to the Dungeness. They’re found off the coast of North Carolina, up to Maine, and are caught with traps, pots, hook and line, and bottom trawls. The meat is sweet and flaky, and the claws are very meaty. They’re sold in clusters, as legs only, and as claws.

King Crabs

King crabs are caught in Alaskan waters with trawls, traps, and nets. The average crab harvested weighs about six pounds, but they can grow much larger. King crab is sold in legs and claws. The flesh is delicate and deteriorates quickly. If you purchase it frozen, keep it frozen until ready to cook.

Snow Crabs

Snow crabs are found in the coastal waters of Alaska and Maine, and are harvested with the use of traps and pots. They have a sweet and delicate flavor. Snow crab is typically sold in leg and claw clusters, with some meat from their body attached to it.

Southern Tanner Crabs

This crab is found starting in Alaska and all the way down to Oregon. They’re caught in pots and traps, and have a sweet and very flaky meat. Tanner crabs are usually sold in leg clusters and as lump crabmeat.

Stone Crabs

Stone crabs are found in the Atlantic—from North Carolina to Florida, and in the Gulf of Mexico. Generally, only the claws are eaten. Crabbers remove one claw and return the crabs to the water, where they’ll regenerate a new claw. Stone crabs are caught in traps, and their meat is sweet and succulent.

Tips for How to Choose Crabs and Crabmeat

When buying crab legs and claws, inspect them and consider these qualities:

• Individual pieces: It's better to choose your own individual pieces instead of buying pre-packaged frozen ones. Not only will you get to inspect the crab for freshness—you can also pick the best parts.
• Size: Choose the largest legs and claws possible from the display.
• Smell: If they have an ammonia odor, don’t buy them.
• Weight: Pick up the pieces. Meaty crab legs will feel heavy for their size.
• Color: They should be a bright red color.
• Joints: The joints should be fully intact.

Refrigerated crabmeat is also available and is a great choice if you don’t want to go to the trouble of picking your meat from the shells. It’s available in lump (backfin) and claw meat, with the lump crabmeat being more expensive.

Live Crabs

If you’re buying live crabs, make sure they’re alive and active. The shells should be brightly colored and intact, as should all the legs. The crabs should be heavy for their size.

Soft-Shell Crabs

Soft-shell crabs are available as live, fresh, and frozen. These crabs are very delicate and often die during shipment, yet are still sold as “fresh” soft-shells. They’re still good to eat as long as they don’t have an ammonia smell. If the fresh crabs come wrapped in plastic, then they were previously frozen. If you have the opportunity to buy live soft-shells, all their legs and claws should be intact, and the crabs should be very soft. “Papershells” are crabs that have already begun to re-grow their shells, and they won’t be nearly as good as true soft-shells. Soft-shell crabs are available live and fresh from May through September.

How to Store Crabs and Crabmeat

Stores purchase most crab legs in frozen form. Once they’ve thawed, they need to be eaten within two days. If you buy unfrozen crab legs, ask the clerk when they were thawed. If the legs you buy are still frozen and you plan on keeping them in your freezer, get them there as soon as possible. By wrapping the package in foil or paper, you’ll reduce the chance for freezer burn. Crab legs will keep in the freezer for up to six months. Once crab legs have thawed, don’t refreeze them.

Most refrigerated picked crabmeat is ultra-pasteurized and will keep unopened in the coldest part of the refrigerator for months. You’ll find an expiration date on the can or package. Once it’s been opened, use it within five days.

Live crabs need to be kept alive until you’re ready to cook them. It’s best to cook them immediately after purchase, but if this isn’t possible, place them in a pan of water and cover them with a wet cloth. Then place them in the coldest section of your refrigerator, where they’ll keep for up to two days. To freeze whole crabs, cook them first. When done, plunge them into ice water, dry quickly, place in freezer bags, and remove the air. They'll keep for up to six months.

Soft-shell crabs will keep up to five days after they die, but they must be kept in moist paper towels or newspapers and stored in the coldest part of your refrigerator. Keep in mind that the five-day rule includes shipping time. To freeze soft-shells, clean them first, then place them in air-tight freezer bags. They’ll keep for three months in the freezer. For cleaning instructions, watch the video below.

If you have leftover crabmeat, remove it from the shell and store it in the fridge for up to two days. The meat can also be stored in the freezer in plastic bags from which the air has been removed. The crabmeat will keep in the freezer for up to four months.

Catch Your Own Crabs!

If you live near the East Coast or the Gulf Coast, or if you’re planning to visit these areas, you can easily catch your own crabs! This is a great activity for the entire family, and you’ll love the flavor of just-from-the-water crabmeat. You’ll find articles with videos below that will teach you how to catch, kill, clean, cook, and eat the crabs.

For more information about crabs and crabbing, take a look at the following videos.

How to Clean Soft-Shell Crabs

How to Cook Whole Crabs

Learn to Catch Your Own Blue Crabs

• How to Catch Blue Crabs, with Videos
  The meat of the blue crab is considered by many to be the sweetest and best tasting of all crabs. You won't get the large sections of meat that you get from the king crab or the snow crab, but the flesh...

Questions & Answers

Question: Which crabs have the most meat?

Answer: Stone crabs have a lot of meat in their claws.

Question: Is there a specific crab you would recommend for a boil?

Answer: Whole blue crabs, blue crab claws, snow crab legs, or king crab legs.

Comments

Glen Rix from UK on July 19, 2017:

Love the images of your grandson searching for crab. I used to take my children fishing for crab off the pier when we were on holiday but sadly they never had any success. I love crab but they are a bit of a seasonal luxury here in the UK and usually available ready boiled (thank goodness).

Julianne on May 06, 2017:

The King Crab is my favourite!! The claw (in my opinion) is the BEST!!! So delish I don't even need melted butter! YUM

Holle Abee (author) from Georgia on July 21, 2016:

We've eaten blue crabs from the Gulf of Mexico and have never gotten sick. But we only eat them a few times a year.

Linda on July 09, 2016:

I eat crabs every week in Savannah, Ga!!

vivian hanson on May 14, 2016:

Hi...I have heard that you should not eat any crab that comes from the Gulf in Florida because people have dumped thousands of batteries into the Gulf, and therefore has become feeding grounds for the crab..I would like to know if this is the case.

Donna on March 26, 2016:

I'm from Louisiana. Spcifically Cajun country. Seafood is a common staple around here, both fresh water and salt water. We love to catch our own and then have a good ole' Cajun boil. As I travel around the country I have tried many different types of crabs. I have not had any crab better than a blue crab. However, most places have no idea how to cook them the way Cajuns. Everyone should have the opportunity to try them. Ca' cest bon!

Jelena from Florida on June 12, 2015:

Very useful since i love eating crab and always wanted to catch my own. Thanks for the article i will use it for future references.

Laverne Lockhart on April 07, 2015:

I am from the Bahamas we catch crab in the Exuma's Andros Island and Eleuthera's are our crabs considered Stone Crabs. They are bigger and sometimes smaller and blacker than the ones I see in Florida. Do you know and what are our crabs called. We boil, cook in rice and backcrabs?

I love it.

Kristen Howe from Northeast Ohio on March 05, 2015:

Great hub on crabs. My cousin had a dungeness crab for a pet, long time ago. I love crab meat melts and crabcakes. I would love to make my own crab cake someday. Very informative, Hollie. Lovely pics! Voted up!

FullOfLoveSites from United States on November 26, 2013:

Very interesting hub about different kinds of crabs. I wondered why only the legs and claws are sold, until (as I was reading on), the crabs are sent back to the water to regenerate -- I didn't know that before. Thanks for your interesting information. :)

Natasha from Hawaii on May 20, 2012:

I love the photos! (And eating crabs.) I really enjoy taking pictures of blue crabs because they frequently turn out great. Luckily, I see blue crabs several days a week. Unfortunately, I am not allowed to catch the crabs I see.

Voted awesome!

Holle Abee (author) from Georgia on March 11, 2011:

Thanks, Nifty! I could eat crab legs just about any time!

nifty@50 on March 09, 2011:

Wow! So much crab, pass the butter! Thanks for sharing habee, some really great information!

Holle Abee (author) from Georgia on December 17, 2010:

Hostage, your crab soup sounds awesome!

5cows, Apalachicola crabs are wonderful, too!

Five One Cows from Moo Town on December 16, 2010:

Blue crabs are the beast, right out of the Chesapeake Bay. Blue crabs rock!

SJ on December 16, 2010:

Great hub, habee! I just made my mother's cream of crab soup for some friends and it was so good I wanted to write about it. I received two marriage proposals one from a male, one from a female for that soup. I only made the stuff because she said I couldn't. It was ridiculous, and if I knew how to measure when cooking I'd make it into a hub. My Maryland blood celebrates all things crab, and I love this hub.

Holle Abee (author) from Georgia on September 07, 2010:

Wander, I love all types of seafood, too!

Holle Abee (author) from Georgia on September 07, 2010:

Miscook, try placing them in the freezer first to stun them!

Wanderlust from New York City on September 06, 2010:

I love crabs! Blue crabs, softshell crabs, stone crabs - love all of them. I used to catch them vacationing in British Columbia - a lot of fun! Well, I actually love all seafood, just published a hub about lobsters. Writing about lobsters and reading about crabs made me very hungry :)

MisCook on September 04, 2010:

Wow! I'm hungry. I love cooking crabs as well but the hardest part is when you bought live crabs and getting them clean first. They always caught my fingers.

Holle Abee (author) from Georgia on July 10, 2010:

Buzz, that should be fine. What time are we eating?? lol

Buzz101 on July 08, 2010:

I bought lump crab meat from whole foods. it wasn't frozen but i made crabcake patties and put them in the fridge at home. will they be ok to cook for tomorrow at dinner?

Holle Abee (author) from Georgia on June 16, 2010:

Nancy, I have a hub about how to catch crabs. It's really fun!

nancy_30 from Georgia on June 09, 2010:

I really learned a lot from this hub. I loved all the pictures. I would love to try to catch crabs. It looks very interesting.

Holle Abee (author) from Georgia on June 08, 2010:

There are few things I like better, Granny!

Granny's House from Older and Hopefully Wiser Time on June 07, 2010:

Great hub! We buy King Crab and Snowcrab all the time. Love it!

Holle Abee (author) from Georgia on June 06, 2010:

Buckie, I got sick eating crab once, but it wasn't the quality that was the problem - it was the QUANTITY!

Holle Abee (author) from Georgia on June 06, 2010:

Anne, I like the imitation in salad, but that's about it. It can't hold a candle to real crabmeat!

Holle Abee (author) from Georgia on June 06, 2010:

Dolores, don't you hate it when that happens??

Holle Abee (author) from Georgia on June 06, 2010:

Andy, they seem to have that effect on many!

Holle Abee (author) from Georgia on June 06, 2010:

Yes, HH! I'll stone you with stone crab claws!

Holle Abee (author) from Georgia on June 06, 2010:

It's ALL good, It'sjustme!

Holle Abee (author) from Georgia on June 06, 2010:

Austin, we catch our own, too! Even the kids love it!

Holle Abee (author) from Georgia on June 06, 2010:

Drbj, when that happens, do you feast on crabs??

Holle Abee (author) from Georgia on June 06, 2010:

sheila - ugly but delicious!

Holle Abee (author) from Georgia on June 06, 2010:

Sam, how does one survive YEARS without crabs??

Holle Abee (author) from Georgia on June 06, 2010:

Pick some up for me, too, V!

Holle Abee (author) from Georgia on June 06, 2010:

Wendy, we love 'em down here, too!

Audrey Kirchner from Washington on June 05, 2010:

Holy cow, girl - your arms must be ready to fall off! Very thorough and I think you covered crabs...I have to try them again though seriously. I got sick twice eating King crab and not sure if it was how my brother-in-law prepared it or didn't prepare it so maybe I'll give it another whirl. It looks SO good - now I'm hungry!

msannec from Mississippi (The Delta) on June 05, 2010:

Great hub, Habee! Question: what's your take on imitation crab meat? I'm not well versed on crab, but I'd like to try the real thing (I've had the imitation).

Dolores Monet from East Coast, United States on June 05, 2010:

habee - being from Maryland, I love crabs and last week made the best crab cakes I had ever made. As I rarely use recipes, I am not exactly sure how I did it! My son was visiting from Boston and was dying for crab cakes. Now I am hungry. And I've fixed chicken for dinner. I will be very disappointed.

Ign Andy from Green Home Office on June 05, 2010:

habee your hubs always make me hungry.

Hello, hello, from London, UK on June 05, 2010:

Sorry, but I had crab twice and wasn't impressed. Will I be stoned now?

It's just me from Alaska on June 05, 2010:

I absolutely love crab my fave are the Dungeness and snow crab, coming from an Alaskan that might sound a little weird since we're so famous for our King crab LOL

Lela from Somewhere near the heart of Texas on June 04, 2010:

I used to catch crabs when I was a kid. Loved em' I used a string with some bacon tied to it and then when the crab came up to get the bacon, I slipped a net under it's delicious shell! Oh, the memories of the Texas coastline.

drbj and sherry from south Florida on June 04, 2010:

Here in south Florida, if you live near the ocean during certain times of the year you can see the blue crabs migrate from higher land to the ocean. There are so many of them that the road closest to the ocean looks like it is blue because so many of these critters are literally covering the entire pavement. Quite a sight to see.

sheila b. on June 04, 2010:

Your pictures were so good! No, I'd never seen a picture of a kind crab before. Actually, it looked more like a sea monster to me; if I'd ever seen one at the beach, that's what I would have thought.

samboiam from Texas on June 04, 2010:

I love crabs. I haven't had any in years. This hub sure has made my mouth water.

Veronica Allen from Georgia on June 04, 2010:

I'm hungry now Habee. I haven't had crabs in a while. I think I will be dropping by my local seafood shop very soon!

Wendy Henderson from Cape Coral on June 04, 2010:

We love crabs here in Maryland. Lovely Hub!

Holle loves to cook. BBQ and BBQ sauce is something she and others in the Deep South take seriously.

Welcome to my online cooking and culinary arts school. Today’s technique is how to tenderize meat, especially for BBQ cooking. Learning to do this properly can save you major bucks on your grocery bills. You can easily turn cheap cuts of meats into tender, juicy servings at a fraction of the cost!

There are actually several methods for tenderizing meat. One is to use a chemical powder that’s made from papaya or pineapple. Other methods involve baking soda, salt, or marinades, including grilling marinades. Tough muscle fibers can also be broken down manually.

5 Ways to Tenderize Meat

• baking soda
• salt
• powdered tenderizers
• manual methods
• marinades

Each method is described fully below.

How to Use Baking Soda as a Meat Tenderizer

Baking soda is how Chinese restaurants get that velvet texture in stir-fries. This method is best for thinly sliced meat, seafood, or poultry that’s used in dishes like stir-fries and fajitas.

• Thinly slice the meat across the grain. This is important! The slicing alone will help make the meat more tender because you’re doing away with the long muscle fibers.
• Next, work the baking soda into the meat, using your hands. Use about one teaspoon of baking soda for each pound of meat.
• Let the meat sit for about 20 minutes, then rinse thoroughly. Place the strips of meat or poultry between layers of paper towel and press firmly to remove all the water. Cook as desired.

How to Use Salt as a Meat Tenderizer

This method works great for thick steaks and chops, especially on the grill. The salt draws water from the meat, then some of the salt is absorbed into the meat. Salt relaxes the muscle fibers, causing the meat to become more tender. The salty protein cells also tend to trap fat, making the meat juicier.

• To use this method, coat – don’t sprinkle – the meat or poultry with salt. Let it rest for 20-60 minutes, but no more. Rinse the meat thoroughly and pat it completely dry with paper towels. Grill until desired doneness.
• For even more flavor, add crushed garlic to the salt. As the salt enters the muscle fibers, it will take the garlic with it.

Using Powdered Meat Tenderizers

Some cooks think they can just sprinkle the powder on the surface of the meat and voila – their job is done. Wrong! The tenderizer has to get into the meat in order to work. If it just sits on the surface, the surface will get “mushy,” and the inside of the cut will still be tough.

To get it right, pierce the steak, chop, or fillet with a sharp knife or fork all over, then coat that side with the powder. Sprinkle on some liquid to help the powder reach the inside of the meat. You can use water, but to add flavor, you might want to use fruit juice, Worcestershire sauce, soy sauce, teriyaki, vinegar, or wine.

When you’ve treated one side of the meat, turn it over and repeat the process with the other side.

How to Manually Tenderize Meat

One of the best ways to break up tough muscle fibers is by using a meat mallet. These are usually made of wood or metal, but I like the metal ones because they’re so much heavier. Simply pound both sides of the meat with the mallet. If you don’t have one, the opening of a two-liter soda bottle makes a decent substitute.

Of course, when you pound the meat, it’s going to be flattened, so you probably don’t want to do this to a steak that’s going on the grill. For these, break up the muscle fibers with a fork or the point of a sharp knife.

Which Marinades Will Make Meat More Tender?

Any acidic liquid will help tenderize meat and also infuse flavor. This include wine, vinegar, and acidic fruit juice like pineapple, lemon, lime, and orange. You can also add other flavors like minced garlic, rosemary, basil, or sliced onions.

Just cover the meat with the marinade and place in the fridge for a couple of hours to overnight. The tougher the cut, the longer it needs to marinate.

For tough cuts of beef for the grill, I often use the powdered tenderizer method and a marinade. Here are some of the grilling marinades I use:

• White wine (chicken, fish, shrimp)
• Red wine (beef)
• Pineapple juice (chicken, pork)
• Orange juice (chicken, pork)
• Teriyaki or soy sauce (chicken, beef, shrimp, pork)
• Lemon juice (shrimp, fish)
• Lime juice (shrimp, fish, chicken)
• Vinegar (game, large pork roasts)
• Italian dressing (chicken, wild game)

Also, experiment with mixing liquids together for great marinades. Try Italian dressing and pineapple juice for chicken wings, vinegar and orange juice for pork roasts, and white wine and line juice for shrimp. Be creative!

Questions & Answers

Question: Which marinade would you choose for top sirloin?

Answer: Red wine, oil, red onion, garlic, and peppercorns.

Question: What marinade do you use for a bottom round roast?

Answer: I like oil, red wine, onion, garlic, and pepper. Rub the roast with meat tenderizer first.

Question: How long ahead of time should the powdered tenderizer be mixed into a marinade and be used before cooking beef?

Answer: I usually marinate beef overnight, in the refrigerator.

Question: Do I need to wash the powdered meat tenderizer off the beef before cooking?

Answer: No.

Question: Is Pepsi good to tenderize meat?

Answer: My results for using cola to tenderize meats has been hit or miss. It does enhance flavor, however.

Question: If I'm adding meat tenderizer powder in a marinade, how long does the meat have to sit in the marinade and then how to cook it?

Answer: It depends on the meat. For tough cuts of beef, I usually let them marinate overnight.

Question: Can I substitute pineapple juice for orange juice as a meat tenderizer?

Answer: Yes.

Comments

Joebelle Baldovin on July 25, 2020:

If I marinade beef add pitch of baking soda and soysouce refigarated it in 5 hours and cook it's its bad will I be poison

Joe yerg on July 05, 2020:

How does papaya juice work on tough stks?

Donna on January 16, 2020:

Whats best way to tenderize n marinate angus beef for stew?

Scott on August 01, 2018:

A long you keep me tonight there on a stake

Tina Pasamihalis on May 28, 2017:

Holle, Thank you for the great information and tips. Your article on tenderizing meat and marinades is presented in a comprehensive way and answered a lot of my questions. I really look forward to applying the techniques you provided when cooking indoor or on the grill.

Ariel on January 09, 2017:

I use red wine for beef.

OK. Would it work the same for pork?

Dana Minaty on May 15, 2015:

Why does meat tenderize taste so salty?

Won't the steak taste like it's been over salted after grilling?

Can I marinade it in something mildly acidic after putting the meat tenderizer on and in the steak for a couple of hours?

kalai on February 10, 2015:

Sir the things you have narrated will be suitable for poultry chicken but how to tender country chicken used in south india

hi on May 31, 2013:

Nice post. I appreciate the way you gave several solutions to marinating without wasting money on ready-made store-bought bottled junk!!!

Mary from Washington on April 02, 2012:

I think cheap, tough cuts have better flavor. I appreciate learning how to better tenderize my tough cuts.

Addyson on March 02, 2012:

I came to ask for help. I've tried the baking soda method twice. Both times I rinsed everything thoroughly. However both times, the entire thing began to smell terrible when I started cooking it. It was slimy, and the sauce tasted like seawater. A suggestion of what could have gone wrong would be very helpful. Thanks in advance :)

Corey on December 18, 2011:

I wanted to add something to your suggestion of using pineapple juice as a marinade. Pineapple contains bromelain, a natural meat tenderizer. Unfortunately, bromelain is deactivated by heat and commercial pineapple juice is pasteurized so the bromelain is inactive. Try throwing some fresh pineapple in a blender and use that in a marinade, you'll be amazed by how tender your meat comes out, be careful though, it is such a potent marinade that it has the ability to overtenderize the meat and make it mushy.

TravelinAsia from Thailand/Southeast Asia on April 06, 2011:

Habee, what about BEER? I am sure you have heard of Beer Can Chicken? Beer also works well as a marinade to tenderize meats.

Holle Abee (author) from Georgia on March 01, 2011:

I usually let meats soak in marinades for much longer than recipes suggest!

loves2cook from Portland, OR on February 22, 2011:

Thanks for this hub! I learned a lot, and now I'm not as leery to go and get those tough cuts of meat. My problem was that I wasn't letting them marinate long enough. I'm also anxious to try baking soda with stir fry beef. Fascinating. Thanks!

Holle Abee (author) from Georgia on October 26, 2010:

Mulberry, hope you get great results!

Christine Mulberry on October 08, 2010:

This could be the answer to my prayers. I'm going to try these...I hate tough meat and my results are spotty at best right now.

Holle Abee (author) from Georgia on June 06, 2010:

Glad the info was useful, Chevy!

tchevyman39 on June 06, 2010:

Huh..Didn't know about the baking soda tenderizing! Nice job.

Holle Abee (author) from Georgia on June 01, 2010:

Thanks, Nancy!

nancy_30 from Georgia on May 29, 2010:

Thank you for sharing these really great tips. They were very useful.

Holle Abee (author) from Georgia on May 29, 2010:

Great! I give both Patricias an A+ in my online cooking school!

2patricias from Sussex by the Sea on May 29, 2010:

You've given us a whole list of new ideas! Pat tends to marinade meat, usually with a lot of seasoning. Tricia has several food sensitivities and needs to be very careful, so we will try some of your suggestions. Thanks for such a useful hub - we're rating it up.

Holle Abee (author) from Georgia on May 27, 2010:

Teddle, maybe you're cooking it at too high a temp? Johnny usually slow cooks ours on an electric smoker over pecan twigs, and it's awesome! I wrote a hub about using an electric smoker.

Mike Teddleton from Midwest USA on May 27, 2010:

Culinary Arts: How to Tenderize Meats Like a Pro! Great hub, thanks for the info. Every time I grill a pork loin the thing ends up like an old boot, leathery. I am looking foreward to using the marinades you discussed and the baking powder tenderizer method. Wish me luck...

Holle Abee (author) from Georgia on May 27, 2010:

Thanks, Pam!

Holle Abee (author) from Georgia on May 27, 2010:

Aud, you should have offered her some "barbecue"!! Ha!

Pamela Oglesby from Sunny Florida on May 26, 2010:

Habee, Some of those meat tenderizers sound great. Good hub.

Audrey Kirchner from Washington on May 25, 2010:

Ya never know! Thanks for the tip! I seriously think the lady thought I was mincing up someone and putting him or her in the freezer! She did not look happy with my explanation....go figure!

Holle Abee (author) from Georgia on May 25, 2010:

Audrey, next time try the opening of an empty 2-liter soda bottle! Of course, I don't think it would prove effective on Bob's head!

Holle Abee (author) from Georgia on May 25, 2010:

Thanks, Jen. I hope to do a lot more online cooking classes!

Holle Abee (author) from Georgia on May 25, 2010:

Give it a try, HH! See what you can learn in my online cooking classes? lol

Holle Abee (author) from Georgia on May 25, 2010:

Right, Msorennson; pineapple serves the same purpose. Thanks for visiting!

Holle Abee (author) from Georgia on May 25, 2010:

Try, try again, FP!

Holle Abee (author) from Georgia on May 25, 2010:

Sambo, you are so good for my ego! I always love reading your comments!

Holle Abee (author) from Georgia on May 25, 2010:

Let me know how you like it, Sheila!

Holle Abee (author) from Georgia on May 25, 2010:

Thanks, Bpop! I'm headed over now for a late breakfast!

Audrey Kirchner from Washington on May 25, 2010:

I personally like the meat mallet - I seem to enjoy pounding the living heck out of meat or chicken. I once substituted (on vacation) a heavy pan because I did not want to spend the money at the trendy little store in town and buy another meat mallet when I had 2 at home already. We were staying in a condo and the next door neighbor actually came over to see 'what was wrong' when she heard the pounding - too hilarious. I met her at the door with the pan in hand and told her I was just whacking my husband! (She did look at me a little funny and paled a bit) Yikes...ah well - I digress. Wonderful tips!

JenDobson27 on May 25, 2010:

Those sound like some great tips. I think I'll have to give one of those tenderizing methods a try this week! Keep the cooking tips coming :)

Hello, hello, from London, UK on May 25, 2010:

Thank you, habee, for such a lot of good tips. I never knew about baking soda.

msorensson on May 25, 2010:

Thank you, habee. The main ingredient in meat tenderizers is the enzyme found in papaya skins. It is called papain. In the countries where papaya grows, the people knew this so they used papaya together with the meat, without knowing the enzyme there.

I am glad I learned more methods to tenderize meat. Thank you!!

Feline Prophet on May 24, 2010:

This was most informative, habee. I'm always wary about coking red meat because I'm scared it will remain tough. Maybe I should give it another try! :)

Holle Abee (author) from Georgia on May 24, 2010:

Glad you enjoyed my online cooking classes, Jen!

Holle Abee (author) from Georgia on May 24, 2010:

Many thanks, Veronica! Since I couldn't have a real culinary school, I started my own online culinary school!

Holle Abee (author) from Georgia on May 24, 2010:

Prasetio, you're already part of my online cooking school!

samboiam from Texas on May 24, 2010:

habee, thanks for such a helpful hub. I have bookmarked this so I can go back later and share it with my wife. Voted it up. You are simply amazing.

sheila b. on May 24, 2010:

I particularly like your suggestions for marinades. I'm going to try a fruit juice and see how I like it.

breakfastpop on May 24, 2010:

Thanks habee. I really needed to learn more about this subject. Just the other day I was pulverizing a piece of meat wondering if I really was accomplishing anything.

Jen's Solitude from Delaware on May 24, 2010:

Thanks for the great info. I especially appreciated the baking soda moisturizing tip.

Veronica Allen from Georgia on May 24, 2010:

I love your introduction Habee!

I nominate you as our hubpages online culinary director of fine southern cuisine. :)

I have rated it up and bookmarked it.

prasetio30 from malang-indonesia on May 24, 2010:

It would be fun join this school. Actually I liked something about education and you also educated me well. Thanks for share about this, good topic. Two thumbs up for you.

Prasetio

Holle is a retired English and creative writing teacher. She is a professional freelance writer and contributes to Horseman Magazine.

Rate my crackling bread! Thanks

Homemade Cornbread

If you’re looking for a good crackling bread recipe, you’ve come to the right place. Ready for some homemade cornbread? Today's culinary arts entry is bread—a very special Southern cornbread. This is a recipe for a traditional old Southern food favorite—crackling bread or cracking corn bread. It’s also high on the list of favorites in the soul food category. It’s definitely delicious and addictive, but healthy, it ain’t! We refer to it as “heart attack on a plate” and eat it only a few times a year. Crackling cornbread is the perfect accompaniment to greens cooked with ham hock, and we also enjoy it with a big pot of homemade soup. Heck, hubby can made a meal from just about any southern cornbread and a tall glass of milk. When the kids hear that I’m making my crackling bread recipe, they all come running!

Cook Time

Ingredients

• 1 cup self-rising buttermilk cornbread
• 1 cup self-rising flour
• 1 1/2 cups buttermilk
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup pork cracklings
• 1/4 cup oil

Instructions

1. In a large bowl, mix together the flour, the meal, the buttermilk, the egg, the salt, and the pepper. Stir until moistened.
2. Add the cracklings and stir.
3. Pour the cooking oil into the black iron skillet and heat on medium-high on the stove. Tilt the pan to make sure the sides are coated.
4. When the pan is good and hot, pour in the cornbread mixture.
5. Bake at 450 degrees for about 30-40 minutes.

Pork Cracklins

First of all, you need to understand what cracklings are. Some of you poor ol’ Yankees, city slickers, and other of my online cooking school students might not be familiar with the term pork cracklins. Cracklins, or cracklings, are pieces of pig skin that’s produced when the fat of the hog is boiled and rendered into lard. People “cook out” the cracklings. It’s cut into small pieces and is used in cooking. The cracklings are soft and chewy after being cooked in dishes like cornbread recipes. Cracklings are found in the meat section of most grocery stores. Pork cracklings usually come in a clear plastic bag, but sometimes they’re on a white Styrofoam tray, covered with plastic wrap.

Cornbread Recipes

We use a lot of cornbread recipes here in the Deep South. Okay, that might be a bit misleading. I’ll change that to say a lot of cornbread recipes are available down here. Most experienced southern cooks don’t follow recipes for cornbread. They’ve made it so often that they know what ingredients to use, and they know when the batter “looks right.”

The main ingredient in cornbread recipes is cornmeal. That’s pretty obvious, right? Whether you use regular cornmeal or self-rising cornmeal is up to you, but I prefer using the self-rising version. Some cooks use all cornmeal in their homemade cornbread, while others prefer to use a mixture of cornmeal and flour. As with the cornmeal, the flour can be all purpose or self-rising. If you use plain cornmeal and plain flour, you’ll need to add some baking powder, of course, so that the bread will rise.

In addition to the basics, there are lots of different ingredients you might want to try in your cornbread recipes. Be a little adventurous! I’ve made a table of suggestions, below. It might provide you with some ideas for your homemade cornbread.

Recipes for Cornbread—Ideas

How to Make Cornbread

Like many of my recipes, you have to have a black iron skillet to make this crackling bread recipe correctly! The hot skillet creates a brown crispy crust on the top and sides of the cornbread, while the inside of the bread stays soft and moist. In fact, I use my trusty old skillet for practically all my recipes for cornbread.

As I’ve mentioned already, I like to use a mixture of cornmeal and flour in my homemade cornbread. Flour makes the bread lighter and not as “grainy.” I usually use about a 50-50 ratio of flour and meal, and I follow that combination when making crackling bread. If you prefer a “cornier” taste, use 75% cornmeal and 25% white wheat flour. By the way, if buttermilk cornmeal is available in your area, please give it a try!

Of course, you’ll also need some type of milk in your recipes for cornbread. This is my personal opinion. I know some folks who make their homemade cornbread with water, but I don’t think it’s as tasty. The type of milk you use is up to you. You can use whole milk, skim milk, low fat milk, or buttermilk. I vote for buttermilk!

Cornbread batter needs to be stiff, and it needs to contain at least one egg – in my humble opinion. You’ll also need to decide if you want a thin cornbread or a thicker version. For thicker cornbread, the batter will need to be stiffer than it is for thin, crisp cornbread. Personally, I usually like a thick, fluffy cornbread – one that’s brown and crusty on the top and sides. That’s why I use an iron skillet. Before pouring the batter into the pan, I often add the oil to the skillet and heat in the oven or on the stove first. This method will give your homemade cornbread some extra crust. Now that you know how to make cornbread, ready to get started?

Comments

Jeri Whittaker on December 29, 2019:

My mother made cracklin cornbread as far back as I can remember. A wonderful treat! Of course the cracklins were homemade. But I buy skinless cracklins at a specifis grocery store in Watkinsville, Georgia and they are terrific and never rancid. Can't wait for New Year day, fresh collard greens, blackeye peas and cracklin cornbread!!!!!

Chan Bell on November 25, 2019:

Made the mistake of not writing my Mama's recipes down. Now she is gone and I had stroke that affected my memory. This recipe is the closest to hers that I can remember. Write your family recipes down before they are lost forever. Might only be a few key ingredients because they never measured anything but you can figure out the rest together.

Rhonda on August 21, 2019:

I will be making this recipe real soon! It looks delicious,and my mother n law will love it with my homemade chili With beans. I will. Post a pic as soon as I do!

Maid of Mull on February 05, 2012:

When I was 10 yrs old my Mom's uncle had died of a heart attack while plowing on a hot day behind his mule...he was 106 years old! He loved crackling cornbread! I can no longer find pork cracklings in Central Florida or to buy online! Can anyone help? I want cracklings, not fried pork rinds or chicarrones.

Hildi on November 28, 2011:

Has anyone ever made or tasted cracklin pie crust using the rendered cracklin instead of lard. My mom used to do this - it was very crunchy crust??

Holle Abee (author) from Georgia on January 25, 2010:

Good idea, De! Might want to throw in some krill oil, too!

Delaney Boling on January 25, 2010:

"Heart-attack on a plate" - I love it! I'm going to have to try this one for sure! I'll make sure to wash it down with some fish oil and nitrates though...

Holle Abee (author) from Georgia on January 18, 2010:

Hi, Eth. Ugh on the pork scratchings! We eat chrackling bread only a handful of times a year because of the cholesterol.

Holle Abee (author) from Georgia on January 18, 2010:

It's really tasty, Bpop!

Holle Abee (author) from Georgia on January 18, 2010:

Brenda Rose, thanks so much for stopping by!

Holle Abee (author) from Georgia on January 18, 2010:

Good, IV. Bet he'll like it!

Ethel Smith from Kingston-Upon-Hull on January 18, 2010:

Yes we have pork crackling here. It is not fashionable in these cholesterol obsessed days. Yoyu can also buy pork scratchings which is supposed to be cold pork crackling. Looks more like toe nail clippings

breakfastpop on January 18, 2010:

Sounds to good to pass up. I will give this one a try. Thanks!

Brenda Rose on January 17, 2010:

I'll get my husband to try this recipe. Souds delicious---never had cracklin' cornbread before.

Sylvia Van Velzer from Hawaii on January 17, 2010:

Looks like an easy one to make. I love corn bread, and i'm going to try 'crackling' this one for my hubby! YUM!

Holle Abee (author) from Georgia on January 17, 2010:

Prolly due to the amount of exercise they got. Thanks for readin, Sabre!

sabrebIade from Pennsylvania on January 17, 2010:

“heart attack on a plate”...LOL

You know...I wonder why my parents, grand-parents, great-grand parents etc lived into their 80s and 90s eating this kinda stuff.

Heck, I have an uncle that's in his 70s that works in the fields on his farm every day and I know he eats stuff like this everyday.

Holle is a retired English teacher. She loves to cook and share recipes with others.

I love crabmeat! One of my favorite ways to eat it is in the form of crab cakes. This is a good way to cook crabs you’ve caught and picked.

Just about every region in the United States has its own version of the crab cake, and they're all a little different. Maryland has a version, Florida has a version, Louisiana has a version, and so on. I suggest you begin with a fairly basic recipe and then tweak it to your own liking. Season them with red pepper, cayenne, black pepper, or a seasoning blend.

If you don’t have access to crab, no problem. You can purchase crab meat that’s already been picked. I don’t recommend using the flat cans from the grocery store shelf unless you have no other choice—they don't have as much taste. It is better than nothing, however, and I actually like to keep it on hand in case company drops in unexpectedly. If you can, use the kind that’s refrigerated. Most of it is ultra-pasteurized and will keep a long time in the fridge. It can also be frozen.

These crab cakes are delicious! Eat them by themselves, with cocktail sauce, or with my homemade remoulade sauce.

How to Make Holle's Can't-Fail Crab Cakes

Ingredients:

• 1 pound crab meat (refrigerated or fresh)
• 1/4 cup mayonnaise
• ¼ cup finely chopped onion
• ¼ cup finely chopped bell pepper
• 1 teaspoon garlic salt (I use Lowry’s)
• 1 egg
• 1 teaspoon Cajun or Old Bay seasoning (or more, to taste)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1/3 cup finely crushed buttery crackers (like Waverly or Ritz) OR breadcrumbs
• Peanut oil
• Flour

Instructions:

1. Pick through crab meat and remove any shell and cartilage. Combine crab meat with the next four ingredients.
2. In another bowl, beat egg. Add Worcestershire sauce, lemon juice, and Cajun or Old Bay seasoning. Mix in crumbs and allow them to soften for 10 minutes.
3. Add the cracker mixture to the crab meat mixture and blend together well. Form into cakes and dredge in flour.
4. Fry in ¼ inch of peanut oil, over medium heat. Cook each side for 4 to 5 minutes, until brown. Handle the cakes gently!

Simple Remoulade Sauce Recipe

Ingredients:

• ½ cup mayonnaise
• 2 tablespoons finely diced white onion
• 1 tablespoon finely chopped parsley
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon finely minced garlic
• 2 heaping tablespoons sweet pickle relish, with juice
• 1 teaspoon (or more) Cajun seasoning
• 1 teaspoon sugar or Splenda

Instructions:

1. Mix together all ingredients.
2. Refrigerate for two hours to allow flavors to mingle.

Simply spoon a dollop of remoulade on the top of each piping-hot crab cake and enjoy!

If you're feeling extra adventurous, you can catch your own crabs and cook them yourself.

© 2009 Holle Abee

Comments

Holle Abee (author) from Georgia on January 02, 2010:

HH, a very Happy New Year to you!

Bear, can I come over for dinner??

bearclawmedia from Mining Planet Earth on December 31, 2009:

Let the flavours mingle, That is the key! Your hubs are a bit like that, they kinda simmer along while the flavour minglers are mingling. Thanks babe, I know what I am having for dinner tonight. Lucky for me, I caught some blue swimmer crabs yesterday. I will serve some fresh, some mornay and some cakes thanks to your recipe. You must have known. Bearclaw

Hello, hello, from London, UK on December 31, 2009:

Thanks for the recipe and all the best for the New Year.

Holle Abee (author) from Georgia on December 30, 2009:

Wow, Tattoo! That's a GREAT comment! Many thanks!

Hi, Dohn - sorry, didn't see you at first, I was so bowled over by Tattoo's comment! Thanks for reading!

Happy New Year to you, too, Kaie!!

Kaie Arwen on December 30, 2009:

Happy New Year.......... thank you for the recipe!

TattoGuy on December 30, 2009:

Being honest I dont give a crap about crabs, I just popped in to wish you a Happy New Year cause yer lovely xox

dohn121 from Hudson Valley, New York on December 30, 2009:

Who doesn't like crab cakes? My vegetarian girlfriend, that's who! Oh well, more for me :D Thanks again, habee. You know I'm bookmarking this one too!

Holle Abee (author) from Georgia on December 30, 2009:

Wow! Now if you could just turn crab into a breakfast recipe...

breakfastpop on December 30, 2009:

Thanks for the recipe. I love crab. Yesterday I had crab cake with a buerre blanc sauce for lunch and King Crab legs for dinner!

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Blue crabs are abundant in my region, and it's a real delicacy and an important ingredient in Southern food, especially in Lowcountry recipes. My family and I love crabbing, and even the grandkids learned how to catch them at an early age. Blue crabs can be easily caught with just a little patience and a little know-how. Next time you're on the coast, maybe you'll even try catching your own! Once you catch your crabs, you'll definitely want to cook them and eat them—eating this crustacean is some of the finest dining you’ll ever do. Before cooking, however, there are some steps you need to take to make sure your crabs are safe to eat. When they are, you might enjoy reading a couple of the recipes I've included.

Many chefs around the world consider blue crabs to be the most flavorful of all crab species. I agree with this assertion. I’ve eaten Dungeness, snow, and king crab legs, but blue crabmeat is my favorite, even though it’s harder to “get to.” That’s mostly due to the fact that blue crabs are smaller than most other edible crabs. Snow and Alaskan king crabs have lots of meat in their legs, but this isn’t the case with blue crabs. With them, the meat is in the claws and in the body—not in the legs.

Blue crabs are found mostly on the western side of the Atlantic and in the entire Gulf of Mexico. The species, however, has been accidentally introduced into many other parts of the globe. Their size is measured at the carapace—the points that stick out on either side of the shell. Although these crustaceans can grow to a carapace-width of nine inches, it’s pretty rare to find one this big. When we catch seven-inch crabs, we consider them to be large.

Crabmeat

The meat from blue crabs is delicate, and it falls apart easily. Their meat has a different texture than other species you might have eaten. The flesh isn’t as tough, but it has a slightly sweeter flavor. The meat you get from the body will be flaky. It often separates into individual muscle fibers. If you’re careful retrieving the meat from the claws, you can get larger pieces of crabmeat, which some people prefer in their blue crab recipes.

Tips for Cooking With Crab

• Get the tiny bits out: If you're using the meat in other recipes, be sure to go through it first. It’s easy to overlook tiny bits of shell and cartilage.
• Mix gently: You might want to be careful mixing the ingredients gently so that the lumps aren’t broken up.
• Easy on the seasoning: Crabmeat is mild in flavor, and it doesn’t need a lot of heavy seasonings. Use a light hand until you have some experience with making crab cakes.

Only Eat Live Crab

If you’ve visited the Eastern coast of the U.S., you might have noticed fishermen on the side of the road selling live blue crabs. The “live” is sometimes highlighted. Have you ever wondered what the big deal is? Blue crabs should be alive when you buy them. If you catch your own, make sure all your crabs are still alive at prep time. Discard any dead ones—you want to consume only live ones. Well, obviously, you don’t want to eat the critters alive, but you want them to be alive immediately before they’ve been cleaned and cooked. Once the crab dies, the flesh immediately begins to deteriorate. Actually, you might want to keep the dead ones for fish bait. Cut a crab into sections to catch some large predatory fish species.

How to Kill Crabs

Before killing the crabs, place them in the sink. Scrub the critters with a brush, especially the backs. Rinse them really well in clean running water. Crabs resist this procedure vehemently—I strongly suggest wearing a pair of heavy gloves while doing this. Before the scrubbing, many crabbers place the crustaceans in the freezer for a few minutes. This slows them down considerably and de-sensitizes them. Once your crabs are nice and clean, it’s time to kill them as quickly as possible.

There are basically three ways to kill a crab:

1. Cut its "head" off. As the name suggests, you cut the “head” off, right behind the eyes
2. Stick a pick in its apron. Turn the crab on its back and locate the apron. That’s the part that is somewhat triangle-shaped, coming to a sharp point. Halfway between this point and the edge of the shell where the crab’s eyes are, forcefully insert an ice pick.
3. Just cut it in half. To do this, place the crab on its back. Place the blade of a sharp chef’s knife or cleaver against the crab’s abdomen, and use a quick mallet blow to the top edge of the blade. This can also be accomplished with a small hatchet.

I’ve experimented with all three methods, and I prefer to cut the crabs in half. I’ve found that this makes the crab easier to clean before cooking and easier to pick after cooking.

I prefer to kill crabs by cutting them in half. It seems to be the quickest and cleanest method.

The Piercing Method:

The Halving Method:

How to Clean Crabs

Learning how to clean crabs properly is important.

1. When the crustacean is dead, remove the gills—the little rubbery-looking things just under the leg flaps that are often called "dead men's fingers."
2. Now, lift the apron, and tear it off.
3. Rinse the crab under cool water, making sure to remove all the mustard.

Inside blue crabs is a yellowish substance often referred to as “mustard.” This mustard often contains PCBs—dangerous toxins. If you cook the crabs whole, the PCBs can leach into the water. Even if you remove it before eating, there could still be enough in the juices to be harmful. Besides, I don’t like the idea of boiling something alive!

How to Steam Crabs to Include Them in Other Dishes

Even if you’re going to use the crabmeat in other recipes, you need to start with steamed blue crabs.

1. To do that, you’ll need water that has the same salinity as ocean water. You can approximate this by adding ¾ cup of salt to every gallon of fresh water. Add crab boil or other seasoning to the pot. I like to also add some vinegar and some beer.
2. Bring the water to a rolling boil, and add the crabs.
3. Depending on the size of the crabs, they’ll be done in six-ten minutes.
4. When cooked, the crabs will turn a bright red.

There Are a Myriad of Ways to Prepare This Sea Creature

I’ve used numerous blue crab recipes over the years. Of course, lots of folks enjoy simple steamed blue crabs with some melted butter, cocktail sauce, or a seafood seasoning mix like Old Bay. This is a wonderful way to enjoy this crustacean, but there are lots of other recipes you might like to try. Crab cakes would have to be near the top of the list with most folks, and practically every crabmeat-lover has his own ideas about what makes the best crab cakes.

Other recipes I’ve prepared include:

• stew,
• corn and crab chowder,
• soup,
• salad,
• deviled crab,
• crab dip,
• crab spread,
• casserole,
• nachos,
• and soufflé—all with crab.

Blue crabmeat can also be used in a stuffing for fish, shrimp, and chicken breasts.

How to Prepare and Eat Crab Claws

Tips for Preparing Crab Claws

• Meat from different areas has different consistencies. The meat from the claws has a slightly different texture than body meat. It’s a tad more tough. The flesh from the claws “holds together” much better.
• Cut the claws at the joint. Once your blue crabs have been cleaned and cooked, you might want to save the claws for other recipes, like sautéed crab fingers or crab cocktails. If you are going to use the claws, you'll want to break them off at the first joint.
• Leave the point intact. To prepare these blue crab recipes, leave the point of the claw intact, and remove the rest of the shell from the claws. This piece will function as a handle for the eater to hold as they strip the meat from the rest of the claw with their teeth—at least, that’s the way we eat claws down South.
• Crack the claw; don't obliterate it. When you’re cracking the claws, be careful not to disturb the meat. You want to crack the shell—not obliterate the flesh. It might take a little practice for you to get this right, but after cracking a few claws, you’ll get the hang of it.

Fried Crab Claws

Ingredients:

• Crabs
• One egg
• 1/2 cup of milk
• 1 cup flour
• ¼ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne

Instructions:

1. Break the claws off before cooking.
2. Remove the shell, leaving the longest part of the claw.
3. Whisk one egg and 1/2 cup milk together in a small bowl.
4. In another bowl, combine 1 cup flour, ¼ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne.
5. Shake or roll the claws in the flour.
6. Holding the crab claws by the claw shell, dip the meaty part into the egg wash, and then dredge them in the flour again.
7. Fry claws in two or three inches of oil at around 365-375 degrees.
8. When claws brown, remove from oil and drain on paper towels.

Get Creative With Crab Cakes

I sometimes think I could eat my weight in crab cakes! Crab cakes are pretty easy to make, yet some people are afraid their “crabbie patties” won’t turn out well. I think it’s sort of hard to mess them up, actually. A basic recipe has just a few ingredients: crabmeat, an egg, a binder, and some type of breading. Of course, most people add other ingredients to make their cakes tastier. Below are some ingredient ideas.

Ingredients

• Crab
• Breading
• Whatever else tickles your fancy

Instructions

1. Add only enough breading to the other ingredients to hold everything together. You want more crab than cake.
2. Once you’ve combined all the ingredients, place the uncovered mixture in the fridge until it’s firm.
3. Form into patties. At this point, some cooks like to dust the crab cakes with flour, while others don’t.
4. Fry the crab cakes in a little butter or oil at medium heat.
5. When the first side is golden brown, turn the patties over, and brown the second side.
6. Serve with cocktail sauce, tartar sauce, mustard sauce, or remoulade.

Ideas for Crab Cakes

Comments

C. Cruz on July 06, 2020:

Your instructions are very clearly written.

David Nance on October 25, 2016:

I have lived in the Lowcountry area for two years now. Have done some fishing, love catching redfish. But caught a few blue crab today, didn't keep them because only a couple, but I am trying my hand very soon at crabbing! I do love crab meat, looking forward to seeing how I do. Any tips on places to go around Savannah Georgia area?

nick on September 08, 2016:

try crab gravy with spag

Holle Abee (author) from Georgia on January 01, 2012:

You're welcome, jamie! Are you ready now to pick some crabs and create some great Lowcountry recipes?

jamiesweeney from Philadelphia, PA on September 14, 2011:

Very useful article, Thanks for the information habee.

Holle Abee (author) from Georgia on June 29, 2011:

True, Paco, but I don't like to boil critters alive!

paco on May 30, 2011:

You don't have to do all of that . Prepare the water and throw them in.

Holle Abee (author) from Georgia on November 19, 2009:

I have a hub about how to make a great crab stew. Always good to see you, Charlie!

ralwus on November 19, 2009:

OOo, Gigi loves me too. Crab is good. Nevah had it in soup. LOL

Holle Abee (author) from Georgia on November 19, 2009:

Hi, Charlie. I like soft shells, hard shells, grilled, fried, steamed, crab cakes, crab stew, crab claws, crab soup...I LOVE crabmeat!! Love you, too, CC! Thanks for visiting!

ralwus on November 19, 2009:

Good hub Gigi. As I think I told you, we like our fried whole, soft.

Holle Abee (author) from Georgia on November 17, 2009:

Funny, HH. Sorry you can't go crabbing in the Thames! Thanks for commenting.

Hello, hello, from London, UK on November 17, 2009:

You will go on those killing expedition. Lucky you. It's no good going down to the Thames. Those pictures and your detailed writing makes my mouth water. At least reduce my agony and don't show these lovely pictures.

Holle Abee (author) from Georgia on November 17, 2009:

Stay tuned, Zsuzsy - next we're going to pick 'em! Thanks for reading!

Zsuzsy Bee from Ontario/Canada on November 17, 2009:

Might as well teach me the works Habee. When I'm going to get around to catching them I better know how to kill them to.

Thanks for sharing.

regards Zsuzsy

Holle Abee (author) from Georgia on November 17, 2009:

Thanks, cheeky. It's not hard once you get the hang of it. Thanks for reading and commenting!

Cheeky Chick on November 17, 2009:

Habee, well done! Your instructions and descriptions are so thorough and clear that anyone could learn how to kill, clean, and cook a blue crab!

I think I'd leave the killing and the "Mustard" extraction to my hubby, though.

XOXO

Cheeky

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

Old-Fashioned, Southern-Style, Gummy Cornbread Dressing

Welcome to my online cooking school for American recipes! Today's lesson involves two Southern food favorites: cornbread and dressing. This recipe is an integral part of Southern culinary arts. You don't have to attend culinary school to learn to make it, however.

This is an old recipe for real old-fashioned Southern cornbread dressing–the dressing my mother and grandmother always made at Thanksgiving and Christmas. If you’re searching for a low-calorie or low-fat recipe, THIS AIN’T IT! This is one of those twice-a-year splurges that's full of fat and calories and rich in savory, tantalizing tastes and aromas–one of the best American recipes of all.

The first thing you need to do is to make your cornbread. You’ll need an old-fashioned 12-inch iron skillet to get the right crust. Oil the skillet with about ¼ cup of vegetable oil (I like to use corn oil for this) and pre-heat it in the oven to 400 degrees until it’s good and hot before you add your batter. (You can also do this on the stovetop on high for 2-3 minutes.) This will make your cornbread crustier. While the skillet is pre-heating, mix your cornbread. DO NOT use packaged cornbread mix. That's one of my cooking no-nos!

Southern Cornbread Recipe

Ingredients:

• 2 cups self-rising buttermilk cornmeal
• 2 cups self-rising flour
• Pinch of salt
• Pepper to taste
• 2 beaten eggs
• ¼ cup of vegetable oil
• 3 ½ or 4 cups whole buttermilk

Instructions:

1. While your skillet is pre-heating, mix together the dry ingredients.
2. Mix the eggs, buttermilk, and oil together in a separate bowl, and add to the dry ingredients slowly, mixing as you do so.
3. Remove the skillet from the heat and tilt it around to coat the sides with the oil.
4. Add the cornbread batter and bake at 400 degrees until it's a nice golden brown–about 50 minutes.

Old Fashioned Southern Cornbread Dressing Recipe

Ingredients:

• The cornbread you made
• A large onion
• At least six cups of chicken stock (see below)
• ½-1 cup of diced celery
• ¼ cup of real butter
• 2 large eggs
• sage, salt, and black pepper to taste

A Note About Chicken Stock:

You’ll need to make your chicken stock first. Sure, you can use canned chicken broth, but it won’t be nearly as good! You’ll need about 7 or 8 cups of stock for the dressing. From my experience, the best, richest stock is made from chicken backs. Place 5 or 6 backs in 10 cups of water. Add salt and pepper and boil, covered, until chicken is done. I always add a little granulated chicken bouillon to my stock for even more flavor. When the stock is done, let it cool. Remove any meat and discard the skin and bones.

Instructions:

1. Crumble your cornbread into a greased metal casserole pan. Don’t use pyrex – most of it is safe to only 350 degrees, and I cook my dressing at 400 degrees. I like a crusty outside and a soft inside.
2. Chop a large onion and sauté it with ½ to 1 cup of diced celery in ¼ cup of real butter. Cook until soft. Add the entire ingredients of the pan to the cornbread crumbs, butter and all.
3. Now add your stock. Start off with 6 cups. Mix it well with the other ingredients and let it rest for 10 minutes. Add another cup of stock and mix well. Also, add the chicken meat you got from the backs. This will add extra flavor to your dressing.
4. Beat two large eggs and add to the mixture. Mix well again.
5. Add two teaspoons of poultry seasoning, one teaspoon sage, one teaspoon of salt, and ½-one teaspoon black pepper, depending on your taste preference.
6. You don’t want your dressing mix to be too stiff. If it is, add more stock or canned chicken broth. If it gets too soupy, don’t panic. Just add some crushed saltine crackers to the mix.
7. Bake at 400 degrees for about 40-50 minutes. The edges should be brown, but the dressing should be soft.
8. To save time, you can make your cornbread ahead of time and freeze it in an air-tight bag. Just thaw it before making your cornbread dressing.

If you have any stock left over, use it for your giblet gravy or freeze it for soups, rice, or chicken and dumplings.

Hope you enjoy my Southern cornbread dressing!!

Please rate my dressing!

Questions & Answers

Question: I made southern cornbread, and it was moist, but also it was crumbly. What did I do wrong?

Answer: It could be that there wasn't enough gluten in the flour.

Comments

jimmy on December 23, 2017:

I like to add a 12 ounce pack of crawfish tails to my mine.. some people add sausage but I like mine this way.. I chop them up real good and it adds just the right amount of Louisiana flavour to it..

Rose on November 18, 2017:

Salted or unsalted butter in you dressing?

Kristen Howe from Northeast Ohio on November 27, 2015:

Holly, I've been craving southern food lately--grits, crab cakes, corn bread and hush puppies. No wonder this is a popular recipe hub. Very easy and useful to make. I'll keep this in mind for next month or January and give it a try.

Karina on August 08, 2013:

Gorgeous photos and a goeorgus couple. It's funny how you think you love them, but as you mature and grow together you discover there is much more. Happy Anniversary![] Reply:March 4th, 2012 at 2:23 pmThat's very true Melissa. Thank you![]

Tebriz on August 05, 2013:

My anniversary is in two weeks and we will have been maerrid for 23 years! I also love my husband more now than I did back then Happy Anniversary Katrina and cheers to the many many wonderful years ahead. xxSomething Gorgeous recently posted..[] Reply:March 4th, 2012 at 2:22 pmThat's lovely! Thanks so much.[]

sandy on April 24, 2013:

can cornbread dressing be canned in a pressure cooker

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anndavis25 from Clearwater, Fl. on March 22, 2012:

I just found you on here. I'm from Tennessee. I make almost the same recipe as you. I use the basic cornbread and the iron skillet, but I use variations of ingredients.

Nice informative hub.

bama-baby on December 25, 2011:

I made this dish for Thanksgiving & Christmas & it was delicious!!! Thanks for sharing

Onusonus on November 22, 2011:

nice.

bichonmama@mindspring.com Dorothy Grosse on November 16, 2011:

I want to try your real old fashioned southern cornbread dressing. It says to use 2 cups of SELF-RISING BUTTERMILK CORNMEAL. I cannot find this anywhere. Is this a mix or what. I have seen Martha White's self-rising cornbread mix,but it did not included buttermilk. Can I use this. Please respond because I want to make for Thanksgiving. Thank you kindly.

amber on November 05, 2011:

did you only make one pan of cornbread? I have a big family so I need a to make two pans of cornbread then double on the dressing?

Holle Abee (author) from Georgia on May 17, 2011:

Hope you like it, Cloverleaf!

Cloverleaf from Calgary, AB, Canada on May 11, 2011:

What a great side dish for my BBQ Ribs! It made my mouth water. I'm going to try this recipe, thanks for sharing it.

Holle Abee (author) from Georgia on December 16, 2010:

Lati, you need self rising cornmeal - or you can add a little baking powder to regular cornmeal.

lati4f on December 16, 2010:

Karen 3 weeks ago

Hi habee, my mom made the best dressing ever. She used a little white bag. I know she had to add flour. But not sure about the baking powder. Last night, I came home with two things--before I read this---Quaker yellow corn meal, and I guess what you're talking about--ez bake white self rising cornmeal mix. You only have to add egg oil and milk. The other you have to add flour, baking powder, eggs, etc. So the ez bake is not good.....

I have the cast iron skillet! I make chicken for my dogs--I boil the breasts, and save it and then use it again, and again all week. So I have broth from that I will use. There was another recipe that had way more onions than yours calls for, and it seemed ridiculous, so I am following yours. My sister helped me with the dressing before, and it was awesome. Anyway, I guess you're saying that I use the yellow corn meal? It is just yellow corn meal period! Thank you for your help!

Holle Abee (author) from Georgia on November 27, 2010:

SJKSJK, hope it turned out great - mine did!

Thanks a bunch, Payday!

Timon, you're very welcome!

timonweller on November 26, 2010:

I will have to try this recipe next time, thanks for the share. :)

Payday loan on November 26, 2010:

I like the comments on Southern culinary arts that you have discussed in your blog. All the facts are quite knowledgeable and excellent.

SJKSJK from delray beach, florida on November 25, 2010:

Just getting ready to make my Thanksgiving Dinnr, will use your recipe.

Holle Abee (author) from Georgia on November 21, 2010:

Thanks, Craig!

Karen, use the self-rising cornmeal - not a cornbread mix. Happy Thanksgiving!

Karen on November 21, 2010:

Hi habee, my mom made the best dressing ever. She used a little white bag. I know she had to add flour. But not sure about the baking powder. Last night, I came home with two things--before I read this---Quaker yellow corn meal, and I guess what you're talking about--ez bake white self rising cornmeal mix. You only have to add egg oil and milk. The other you have to add flour, baking powder, eggs, etc. So the ez bake is not good.....

I have the cast iron skillet! I make chicken for my dogs--I boil the breasts, and save it and then use it again, and again all week. So I have broth from that I will use. There was another recipe that had way more onions than yours calls for, and it seemed ridiculous, so I am following yours. My sister helped me with the dressing before, and it was awesome. Anyway, I guess you're saying that I use the yellow corn meal? It is just yellow corn meal period! Thank you for your help!

craigb182 from Glasgow, Scotland on November 19, 2010:

Sonds fantastic I can't wait to ty some good American soul food!

Holle Abee (author) from Georgia on November 14, 2010:

Joe, the dressing recipe is in the hub!

joe w bennett from Clinton, MS, US of A on November 03, 2010:

thanks for all the wonderful Dixie-fied recipes...you make your cornbread much like my grandmother did; she taught me when I was 16 and I still have her cast-iron skillet (for cornbread only!)...did I miss your recipe for dressing?

Holle Abee (author) from Georgia on August 15, 2010:

Katie, I'm ready for some good ol' Southern cornbread dressing!

Katie McMurray from Ohio on August 14, 2010:

Oh how did I ever miss this? Cornbread is my all time favorite thing to eat and I make a killer cornbread. Your recipe aint bad. The only way to bake it is in cast iron! I have a collection of the good stuff, love the corncob pans...for corn bread. Anyway I make a double batch of cornbread because I start eating it fresh out of the oven after the stick of REAL butter I melt on the top has dissapeared man oh man I'm hungry for corn bread now...

Holle Abee (author) from Georgia on April 25, 2010:

What's a "first hubber of the week"? Glad you visited!

Renee S from Virginia on April 25, 2010:

I haven't read my first Hubber of the week in a while. Hope you're doing well. This recipe sounds delish!

Holle Abee (author) from Georgia on April 14, 2010:

Kay, it is awesome! Thanks for reading!

Kay Creates from Ohio on April 14, 2010:

It sounds so good.

Holle Abee (author) from Georgia on March 25, 2010:

It is really awesome, Michael!

Michael Shane from Gadsden, Alabama on March 25, 2010:

Got it bookmarked for later! Sounds delicious Habee!

tedsdfscdkkid on January 14, 2010:

Manolo says, 09 Ugg Boots behold, Dapper Dan the Hat Man.

Holle Abee (author) from Georgia on January 03, 2010:

Oh, Lorlie - it'll make you slap your grandma! lol! Thanks for visiting!

Laurel Rogers from Bishop, Ca on January 03, 2010:

Thanks for this link-I must have missed it before...sounds scrumputous!

Holle Abee (author) from Georgia on January 03, 2010:

Thanks, Salt - for reading, commenting, and for the congrats!

salt from australia on January 03, 2010:

Im australian and haven't tried much of the USA foods, except those beans, refried beans, which we actually love. So Ill try this one and see if I can make it right.

We make something not completely dissimilar, with flour and water, but thats more for outback cooking.. over an open fire called damper..

and congratulations, on the awards... if I am not mistaken.

Holle Abee (author) from Georgia on December 27, 2009:

Wouldn't it be funny if we use the same biscuit recipe?? I wish I could find Mom's recipe for her angel biscuits. They were the best I've ever had. But knowing her, she prolly didn't even use a recipe!

bearclawmedia from Mining Planet Earth on December 27, 2009:

Biscuits Babe, of course. I publish my Buttermilk recipe this week!

Love your hubs. Bearclaw

Holle Abee (author) from Georgia on December 27, 2009:

Thanks for reading, Jeffrey. Love your pic!

OK, Bear, I guess we'll have to have a rematch since you cheated with the booze!! So what's it goona be - fried shrimp? Hushpuppies? Biscuits?

bearclawmedia from Mining Planet Earth on December 26, 2009:

Hey, hey, Ha Bee, don't sting me for saying so but I put your recipe up against my Indian Fry bread today at lunch. My fry bread won, it was close and it cost me a lot to get all the judges drunk, but I am counting it as a win never the less. Loved your recipe, don't tell anyone. Your fan Bearclaw

Jeffrey84 from Chattanooga on December 26, 2009:

Oh! my mom do like that)

Holle Abee (author) from Georgia on December 26, 2009:

Kathy, try it - you'll love it! My husband can make a meal with cornbread and a big glass of milk! Thanks for reading!

Kathy Rimel on December 26, 2009:

I haven't ever heard of this kind of cornbread before, but it sure sounds like I should give it a try. Thanks for the receipe

Holle Abee (author) from Georgia on December 25, 2009:

Hi, Jason. I'm so glad you liked it! Thanks for letting me know!

jason angeli on December 25, 2009:

This was a great dish I tried for my wifey. She loved it. I will be adding this to my arsenal of side dishes. Thanks for the recipe.

6inchboot on December 19, 2009:

I like it,thank you for sharing.www.6inchboot.com

Holle Abee (author) from Georgia on December 17, 2009:

Hi, Albert. Nice pic! lol. Thanks for reading and leaving a comment!

Albertttt on December 17, 2009:

That turkey is making me hungry.

Nice hub.

Albert

Holle Abee (author) from Georgia on December 16, 2009:

Lol! I wish I had some of that food right now - I don't want to cook dinner tonight! Thanks so much for visiting.

NaomiR from New York on December 16, 2009:

I'm not surprised this hub earned a 100. Just looking at that photo is enough to make my mouth water...

Holle Abee (author) from Georgia on December 02, 2009:

You sure can! You'd love playing with my Great Danes.

Leelin on December 01, 2009:

Wow, can I come over to your house for dinner some time? I love southern cook'in!!

Holle Abee (author) from Georgia on December 01, 2009:

Sorry I made you hungry, but I'm glad you took time to read the hub!

giimasterone on December 01, 2009:

i feel hungry

Holle Abee (author) from Georgia on November 29, 2009:

Thanks, Kiwi and Zuroc for reading and commenting!

zuroc on November 26, 2009:

great

kiwi gal on November 25, 2009:

This is great. Love cooking real good food so will be trying this out this coming weekend with a few friends. You may want to check this out.

http://tipdrop.com/ref/lightning?u=/tipsheet/how_to_get_people_to_link_to_your_web_page

Holle Abee (author) from Georgia on November 25, 2009:

Great, Fete! I'm sure it will be a hit!

Mjj - noting like Southern cookin', is there? Thanks for reading.

Anna, let me know how it turns out. Thanks for stopping by!

Owl, sometimes I add a little "extra" flavor to the stock to make it richer. Welcome to HP!

platinumOwl4 on November 25, 2009:

If you are making stock from scratch then why use bullion cube? Sounds great. Just asking. Oh! by the way I am new to the hub but look for my tomato sandwich.

AnnaFaith on November 25, 2009:

So glad to find this hub...this recipe is exactly what I was looking for!

mjjdcbannan from Arizona on November 25, 2009:

This looks excellent! Being from South Texas myself, I love southern cookin', and can't wait to try this receipe! Thanks! :)

fete des peres on November 24, 2009:

Hi...

Thank you for sharing such a nice recipe. I would love this item. I am giving a party to my friends this weekend at my farmhouse. I was wondering about some new item to treat my friends with. I will surely try this and let you know.

Holle Abee (author) from Georgia on November 24, 2009:

I just chopped all my onions. I made my cornbread last night. Tomorrow I'll cook the chicken backs and put everything together, then let it sit in the fridge overnight for the flavors to mingle. Thursday morning, I'll bake it.

Thanks for reading!

heydave on November 24, 2009:

I'll have to see if my wife can try and make it.

Holle Abee (author) from Georgia on November 24, 2009:

Yep, it's not exactly health food, but it is yummy! Thanks for reading!

lilolladystuff on November 24, 2009:

Wow, sounds delicious and well satisfying we will say. Okay, filling, but who cares at this time of year. Thanks for writng this article.

Holle Abee (author) from Georgia on November 23, 2009:

Hi, Marty. Try it - you'll like it! Thanks for reading!

Motorola, I agree with you 110%!! Thanks for visiting!

Stiramesh, Thanks for the tip. I'll check it out.

MArrie, Thanks for the support and for reading.

Marrie_D on November 23, 2009:

This is really an interesting recipe. With all the healthy tips it has to offer like low fat recipe, my family would be very interested much on this,and for sure they'll really like it..I think you can put up your own business, a restaurant maybe, It would a real instant money for you.I think you have the passion and love for cooking.I hope you continue to share your knowledge about cooking and your recipes.

stlramesh from Calgary, Canada on November 23, 2009:

You write so well, why dont you try this out. You can be of help to lot of people by answering questions at a support forum. This is full of new comers who find it very difficult to understand this particular online venture, who post their questions on this forum and you can help them out with your good writing skills and knowledge to make few bucks at the same time. http://tinyurl.com/apsforum

motorolafans on November 23, 2009:

Baked turkey is great, smoked turkey is amazingly wonderful, but deep-fried turkey is super-dooper delicious! I'm almost ashamed to admit this, bu

martycraigs on November 23, 2009:

That sounds way better than the standard brown gravy my Mom makes.

Holle Abee (author) from Georgia on November 23, 2009:

Hi, Johnboy. Your secret is safe with me! Happy Thanksgiving!

johnnyco12 from Pascagoula, Ms on November 23, 2009:

Sounds woniful, woniful! I always make the dressing but it somehow never turns out quite right it's usually gummy, so "shhhhh" this year I decided to turn to my hubfamily for help. you won't tell, will ya? I'll letcha know how it turns out.

Love ya, Johnny

Holle Abee (author) from Georgia on November 22, 2009:

Naomi - toss that boxed stuff in the trash! Thanks for reading.

Divamom, you'll like this SO much better. Let me know how it turns out. And thanks for stopping by!

Divamommy from divamomonhubp-20 on November 22, 2009:

I'm Loving it...i will try this. The Boxed stuff is just so sweet. Cant wait for the Family to try Thursday. Thanks

NaomiR from New York on November 21, 2009:

Sounds delicious! I usually just make the boxed stuff...

Holle Abee (author) from Georgia on November 19, 2009:

It really is wonderful, Sweetie. I look forward to the couple of times a year I make it. Thanks for visiting!

sweetie1 from India on November 19, 2009:

This is a wonderful dish..thanks for sharing

Holle Abee (author) from Georgia on November 18, 2009:

Thanks, Akirch! Good to see you!

Audrey Kirchner from Washington on November 18, 2009:

Awesome - need to make some cornbread for my stuffing - getting close! Great recipe.

Holle Abee (author) from Georgia on November 18, 2009:

Nope, Khmoshin, just a good ol' Southern cook! Thanks for reading!

Hi, Laura! Nice to meet you, and thanks for visiting!

Laura A. Bethuy on November 18, 2009:

Yum! I just love southern cooking and with Thanksgiving just around the corner, I'll have a good excuse to make this even if it has real butter!

Thanks habee, great hub. I'm new here and I'm learning from reading other's hubs. I especially like the hyper-links to more of your hubs.

khmohsin on November 18, 2009:

hmmm...it looks spicy thanks dear for your great recipe are you a Sheff?...

Holle Abee (author) from Georgia on November 17, 2009:

Glad you stopped by, Melbel!

Melanie Shebel from Midwest, USA on November 17, 2009:

Wow, this sounds absolutely wonderful. I will have to try this, thanks!

jim on November 16, 2009:

Your words are so good.My pleasure to introduce uggs to you.

Holle Abee (author) from Georgia on November 16, 2009:

Thanks, Soci and Vizey. Nice of you to read and comment!

Vizey on November 16, 2009:

Hey Habee, nice recipe ya! I simply love corns and so do my gf :) thanks for shring sweetheart :)

Vizey on November 16, 2009:

Hey Habee, nice recipe ya! I simply love corns and so do my gf :) thanks for shring sweetheart :)

Holle Abee (author) from Georgia on November 15, 2009:

Thanks, Deborrah! Yep, I cook Southern and eat Southern - that's why I'm fat. lol

Elder DeBorrah K Ogans on November 15, 2009:

Habee, This makes for terrific stuffing! I can tell you do cook Southern. Thank you for sharing, Blessings

ugg on November 15, 2009:

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Holle Abee (author) from Georgia on November 14, 2009:

Yay! Another GA girl here on HP! Great to meet ya, and thanks for visiting!

The Righteous One on November 14, 2009:

Hi,

Want you to know this is the best dressing...I too am a Ga Girl from Augusta,but now live in Missouri...I still cook Southern and my in-laws love it...They request this dressing from me to do for our Thanksgiving and Christmas get togethers.Your site is cool and I like it... You go Ga Girl!!!!

Holle Abee (author) from Georgia on November 14, 2009:

You're more than welcome, Suzanne! Hope you give it a try. Thanks for reading!

Suzanne Alicie on November 14, 2009:

What a wonderful southern recipe! Thanks for the step by step!

Holle Abee (author) from Georgia on November 14, 2009:

Thanks, Rope, for adding that! I had no idea about the maize meal.

The Rope from SE US on November 14, 2009:

For our UK friends: when we say cornmeal you need to think maize meal or polenta. To make "habee"'s dressing use two parts maize meal and one part flour (if you can't get self-rising flour, you can use regular flour but check the internet for the additions you will need to use like salt & baking powder). Hope this works. I haven't tried to make it with maize meal but I'm sure it will work.

My ancestors lived in Charleston and other parts of South Carolina's Low Country. We've hosted many Low Country Boils over the years.

What Is a Low Country Boil?

Perhaps you've attended a Low Country Boil, or maybe you've just heard of them. They’re very popular here in the South—they're our answer to the New England clambake. Like the clambake, a Low Country Boil is a great way to enjoy having friends over for a casual meal of freshly caught seafood.

My family has hosted numerous Low Country Boils over the years, and I'm not sure I've used the same seafood or recipe more than a couple of times. One of the great things about this dish is that not only is it delicious, but it's designed for no-fuss entertaining. You can spend time with your guests instead of scurrying around the kitchen. And since everything is cooked in the same big pot, cleaning up after the gathering is a cinch. A Low Country Boil should be super-casual, laid-back, relaxing, and fun for everyone—including the hosts!

Music, Drinks, Atmosphere!

When you call your pals to invite them to the party, tell them to wear their jeans or shorts. This is definitely not a fancy affair!

Put some 1960s beach tunes or some Jimmy Buffett on the outdoor stereo, and crank it up. Get two of those big inflatable palm trees—the ones that have a cooler at the base—and fill one with ice and beer and the other with ice and soft drinks. Put the palms in a central location so that everyone can help themselves to an icy beverage. If you want to serve wine with the meal, choose pinot blanc, chardonnay, vinho verde, or chenin blanc.

Setup Tips

• Cooking equipment: You’ll need a gas cooker and a large pot with a lid. You’ll also need a large basket for the cooker. A fish fryer or a turkey fryer will also work (though you’ll be using water instead of oil for cooking). The cooker should be placed on cement, concrete, or stone. Don’t use it on a wooden deck!
• Tables and chairs: Set up enough outdoor tables and chairs to seat everyone, and cover the tables with several layers of newspapers.
• Tableware: The name of this game is easy—so set out paper plates and plastic forks.
• Paper towels and wipes: Take a cue from oyster bars and place a roll of paper towels in the center of each table. You might also want to add a box of moist towelettes or baby wipes so your guests can clean their hands after eating without having to go inside for hand washing.
• Condiments: Each table should have salt and pepper, garlic salt, cocktail sauce, Louisiana hot sauce, horseradish, some melted butter, and a basket of saltines.
• Food waste: Next to the tables, place buckets or trash pails for shells and corn cobs.

Low Country Boil Recipe

Don’t start cooking until everyone gets there. Part of the fun is standing around and watching the pot boil! (Only sort of kidding.)

Ingredients

• 4 pounds small red potatoes
• 5 quarts water
• 1 pint apple cider vinegar
• 1 quart beer
• 5 tablespoons seafood seasoning
• 3 whole bay leaves
• 2 tablespoons salt
• 2 tablespoons red pepper
• 4 limes, quartered
• 4 lemons, quartered
• 3 pounds smoked hot sausage, cut into 3-inch lengths
• 12 ears corn, shucked, silked, and cut in half
• 5 pounds large raw shrimp, with shells on and heads removed

Instructions

1. Place the potatoes in the basket and lower it into the cooker.
2. Add the water, vinegar, beer, seafood seasoning, bay leaves, salt, red pepper, and lime and lemon slices. Bring to a rolling boil and place the lid on the pot. Boil for 7 minutes or until potatoes are just beginning to get soft on the edges.
3. Add the sausages and corn, and cook for 13 more minutes with the lid on.
4. Add the shrimp carefully and stir. Cover and cook for 5 or 6 more minutes, until the shrimp turn pink.
5. Using a glove or an oven mitt, remove the basket from the water and divide the food evenly among the tables, right onto the newspapers. No serving platters needed!

Yield: 12 servings (If you’re feeding more than 12 people, cook a second batch.)

Additional Ingredient Options

You can add other ingredients to the boil, too: crab legs, crab claws, lobster tails, whole crabs, or broccoli are all great options. Just remember that you’ll need plenty of shrimp—at least one-third of a pound for each guest, plus a little extra.

Dessert Suggestions

A great traditional dessert for any seafood meal is key lime pie. Options that work really well with boiled shrimp in particular include lemon meringue pie, lemon squares, lime squares, and lemon icebox pie. If the weather is warm, a tart lemon or lime sorbet would also be a good choice.

Cleanup and Leftovers

When everyone has finally finished eating, just refrigerate any leftovers (should there be any), gather up the newspapers, and wipe down the tables with Clorox wipes. Throw the soiled newspapers in a trash can lined with a plastic bag. Close the bag and secure it with a twist tie. You won’t like the aroma the next day.

Learn More About Low Country Cooking

• Why Lowcountry Boil Is a Quintessential Charleston Experience | Charleston Magazine
  This is Lowcountry cooking: a simple, yet flavorful, one-pot meal that combines fresh local shrimp, corn on the cob, red or new potatoes, and smoked sausage.
• Charleston-Style Shrimp Creole
  This is a wonderful old recipe for shrimp creole, made in the tradition of Lowcountry cuisine, in Charleston, South Carolina. Easy instructions and photos are included.
• Old-Fashioned Southern Tea Cakes Recipe
  This is a wonderful, old-fashioned recipe for Southern tea cakes. Photos and easy instructions included!

Comments

Holle Abee (author) from Georgia on February 02, 2011:

Filly, a low country boil is a hoot!

Fill Your Heart Edible Memories from USA on January 26, 2011:

What a fun idea! I have a big family and this would go over big. Thanks!

Holle Abee (author) from Georgia on October 04, 2010:

Come on down, Patricia!

Patricia Rae from Crystal Beach, Ontario, Canada on September 25, 2010:

Oh, habee.....that sound so good. I live in Canada, but vacation down south and love eating that "Low Country" food.....Can't wait to try your recipe.

Thanks for writing.

Holle Abee (author) from Georgia on July 10, 2010:

MM, fried turkey is a winner, for sure! but the Low Country boil is, too!

Make Money from Ontario on July 06, 2010:

Once in a while my brother has a wild life dinner at his place. This could include venison stew, fried duck with onions and peppers, venison sausage, a moose roast or venison or moose steaks. Always more than enough with a good variety. But my favorite is wild turkey cooked in oil in one of those same gas cookers. It's excellent. The moistest best tasting turkey I ever had. I don't think he's used his gas cooker for anything other than wild turkey, so I'll have to tell him about this Low Country Boil. Thanks habee. Mike