Mississippi Roast

June 25, 2018 § Leave a comment

Kenneth Bargers Mississippi RoastMississippi Roast

This is an old southern recipe that has come back to life with the resurgence of the crock pot popularity this past year. The beauty of this delicious roast is no mixing, no fuss, and will come out the same no matter how many times you make it. Great for Sunday suppers – Enjoy!

1 chuck roast, 3-4 lbs
1 ranch dressing mix package
1 au jus gravy mix package (McCormicks works well)
6 whole pepperoncini peppers
4 tabs butter (half stick)

In your crock pot (slow cooker) on low setting place in the following order – roast – on top of roast sprinkle ranch package, sprinkle au jus package, pepperoncini peppers, 4 tabs of butter. Cover and cook on low for 6-8 hours. Do not stir. Begin checking around the 6 hour mark to see if roast will pull with fork.

Notes:

  • Do not add water – will make its own gravy
  • Do not add salt at the beginning – packages will be sufficient, and you can add salt and pepper to taste when completed
  • Depending on your taste you can add more pepperoncini peppers – our family likes the tang and bite, so we always add more to the recipe

Kenneth Bargers

 

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Grilling Marinade

June 23, 2018 § Leave a comment

Kenneth Bargers Grilling MarinadeGrilling Marinade

½ cup olive oil
¼ cup Worcestershire sauce
1/3 cup soy sauce
1/3 cup lemon juice (fresh)
½ teaspoon red pepper flakes
2 tablespoons dried basil
2 tablespoons dried parsley flakes
1 tablespoon garlic powder
1 large clove garlic minced
1 teaspoon white pepper

This is a great go-to grilling marinade for beef, chicken and pork. Thoroughly whisk all ingredients. Marinade in glass covered dish or plastic food bag a minimum of 2 hours – best if meat is in marinade overnight.

Note:
Can be used for shrimp or scallops – delete the soy sauce and Worcestershire sauce from recipe – add 1 ½ teaspoons of salt – marinade for no more than 20-30 minutes as the lemon juice will cook the seafood.

Kenneth Bargers

Fried Green Tomatoes

June 22, 2018 § Leave a comment

FOTFGT01Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

A great southern favorite used as a side or appetizer during the summer months.

Recipe: Southern Living

Notes:

  • Add 2 tablespoons of bacon drippings to hot oil for depth of flavor
  • Fried green tomatoes are known for the acidic/tart taste – if you are a novice and do not like acidity in your food add a very small pinch of sugar to the salt and sprinkle on tomatoes before dredge (blot before dredging)
  • Fried green tomatoes are non-ripe tomatoes (green and hard/solid) – be sure not to use the species of mature green tomatoes (various green colors and soft).

Granny’s Buttermilk Pie

November 16, 2016 § Leave a comment

Granny’s Buttermilk Pie

buttermilkpierecipekb1 stick butter, room temperature
1 cup buttermilk
3 eggs
3 tablespoons flour
1 ½ cups sugar
1 teaspoon vanilla
1 unbaked pie shell, 9-inch

Preheat oven to 325 degrees. Cream in large mixing bowl the butter, flour and sugar. Add the remaining ingredients and mix until thoroughly combined. Add mixture to an unbaked pie shell and bake for 45-50 minutes. Pie will set as cools. A terrific and easy dessert for holidays or Sunday suppers.

Note: Depending on your oven – begin checking the pie after 45 minutes.

Source: Kenneth Bargers

Comforting White Chili

November 29, 2015 § Leave a comment

Comforting White Chili

Easy recipe to prepare  This is a great use for leftover Thanksgiving turkey or roasted chicken!

WhiteChili-25-6 cups white-meat turkey or chicken; large rough chopped
1/3 cup olive oil
1 large Vidalia or sweet onion, finely chopped
3 garlic cloves, minced
8 oz can chopped green chilies
1 fresh jalapeno, finely chopped, include seeds for heat if desired
1 tablespoon cumin
3 16 oz cans Great Northern Beans, rinsed and drained
32 oz chicken stock
Salt and pepper to taste

Suggested Optional Toppings
Cilantro, Queso Cheese, Monterey Jack Cheese, Pico De Gallo, Salsa

In large pot heat olive oil on medium heat. Add minced garlic and chopped onions and cook until onions are translucent. Add meat, green chilies, chopped jalapeno and stir to thoroughly heat. Add cumin, salt, pepper and cook on medium heat for 5 minutes. Incorporate white beans and chicken stock. Stir, cover and cook on medium low for minimum of two hours to meld and break-down the meat; stirring periodically. For those that prefer a tighter chili – a corn starch slurry may be needed to finish the pot.

This is a hearty white chili that can be served with cornbread and optional toppings.

by Kenneth Bargers

Hash Brown Casserole

November 24, 2015 § Leave a comment

HashBrownCasseroleHash Brown Casserole

2 pounds frozen hash brown potatoes, thawed
½ cup melted butter
1 teaspoon salt
1 teaspoon pepper
½ cup chopped onion
1 10-ounce can cream of chicken soup
1 pint sour cream
2 cups grated Cheddar cheese

Topping
¾ cup crushed cornflakes
¼ cup melted butter

Combine all but the last two ingredients in a casserole. Mix Cornflakes with butter and spread this mixture over the top. Bake at 350 degrees for 45 minutes. Serves 12.

NOTE: This freezes nicely. You can divide recipe and serve half and freeze half. Great for cookouts and family or church gatherings.

recipe by Valeria Ball; shared by Becky St. John

Coconut Cream Cheesecake

January 1, 2015 § Leave a comment

CoconutCreamCheeseCakeCoconut Cream Cheesecake

Filling
3 8-oz packages, cream cheese
3 eggs
1 can, coconut milk
1 can, sweetened condensed milk
1 cup, sour cream
1 packed cup, shredded coconut
1 package, coconut or vanilla instant pudding mix
1 tablespoon, corn starch

Crust
12, sugar cookies (or preferred choice of packaged cookies)
2 tablespoons, butter

Topping
2 cups, sour cream
2 tablespoons, sugar
1 teaspoon, vanilla or coconut extract
1 packed cup, shredded coconut

Prepare Crust: Combine ground cookies and melted butter; press in a spring form pan (9 inch) evenly while attempting to make an edge above the seal. Bake in a 350 degree preheated oven for 7-10 minutes, depending on your oven’s heat performance.

Prepare Filling: Blend together cream cheese, sweetened condensed milk, corn starch, and instant pudding mix until thoroughly combined; whisk eggs until incorporated, gently whisk in coconut milk, fold in sour cream, and then fold in coconut until incorporated throughout. (Note: after blending the first ingredients, do not overwork the filling.) Pour filling into prepared pan and place on a cookie sheet. (foiling the bottom of the pan is optional for easier cleaning of cookie sheet) Bake for 30 minutes at 340 degree preheated oven, turn up to 350 degree for the remaining 20 minutes (50 minutes total).

Prepare Topping: When the cheesecake is almost through baking – combine sour cream, sugar and extract. Place on the cheesecake as soon as the 50 minutes has finished and add the coconut flakes to the top of the sour cream mixture. Bake at 475 degrees for 5-7 minutes. Watch the cheesecake to be sure the coconut flakes do not over-brown.

Cool the cheesecake on a wire rack for a minimum of 2 hours before releasing the spring form. Keep the cheesecake refrigerated before serving. This is a terrific dessert for special occasions.

NOTES: Do not use a water-bath for this type of cheesecake. Soak knife in hot water for easier release of the cake.

By Kenneth Bargers

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