Monday, October 20, 2014

BBQ Red Slaw

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Anyone who's ever been to a North Carolina restaurant, shack or BBQ joint knows about red slaw.  Finely chopped cabbage, tangy apple cider vinegar, sweet heat from sugar, pepper along with a dash of hot sauce make this one special dish that's unique to our part of the country.  I've been making this slaw for years to serve with one of my most requested recipes, Slow Cooker Pulled Pork and y'all it's a match made in heaven.
Then there's another story about my slaw… the BIG BATCH recipe!  A couple of years ago, a couple of sweet wonderful men called and asked if I had a recipe for BBQ slaw.  Well, of course, I told them and then all I heard was "could you, would you, please Mrs. A Southern Soul, do this for the kids?"  Yes, I said (with a little eye rolling) and so for the past 2 years along with the help of my "Slaw Slinging" team we make  about 650 pints of slaw to go along with pulled pork for a Boy Scouts of America fundraiser.  I'm tired just thinking about it...
This easy recipe is perfect to make ahead when you've got guests coming over or are heading out for tailgating.  Every single time I make this slaw I'm amazed at how wonderfully simple it is yet so delicious.
This recipe brings back memories of wonderful food served in my great home state.  Nothing fancy, no need to add something extra…it's a tradition that speaks for itself.

BBQ Red Slaw
4 cups cabbage - finely chopped
2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper
dash of hot sauce
  • Place chopped cabbage in a large bowl.
  • Whisk together ketchup, vinegar, sugar salt and pepper.
  • Pour dressing over cabbage and toss until well mixed.
  • Store in an airtight container in refrigerator until ready to serve.
  • Serve with pulled pork on rolls, ribs or BBQ chicken

Friday, October 17, 2014

Weekend Inspiration

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It's Friday and we are ready for a great weekend!  Foodball, some much needed down time and spending time with good friends is what's on our to-do list.   I thought you might like a little recipe inspiration along with a couple of household tips.  Wishing you a wonderful, inspired and happy weekend!

Need some dinner ideas?  Break out your slow cooker and try one of these recipes ~


Make something yummy with your kids this weekend ~ 


I can always use a tip or two to help with house keeping and organization ~

And of course, it's everything pumpkin time so go get 'em ya'll!

Tuesday, October 14, 2014

Jezebel Sauce

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This flavorful, easy to make sauce has long been a favorite at Southern cocktail parties dating back to the 1950's.  As an appetizer or snack before dinner, I serve it with cream cheese spread and crackers.  It's always fun when guests ask "what is this?" and I share the name!
A Southern Soul | Jezebel Sauce
  There's always grins, a smirk and a comment or two that it's named Jezebel - since it's sweet, spicy with a dose of heat that tends to remind one of that infamous woman from the book of Kings.  Over the past couple of years I've found a few new ways to serve up Jezebel sauce and oh my goodness, y'all have got to give it a try on burgers, as a glaze for ham or as a little something on the side with chicken or beef.  It's always fun when something old becomes new again.
A Southern Soul | Jezebel Sauce with Cream Cheese
Jezebel Sauce
1 12 ounce jar pineapple preserves
1 12 ounce jar apple jelly
1/2  cup prepared horseradish - drained
4 tablespoons dry mustard
1/4 teaspoon fresh cracked pepper
  • Whisk pineapple preserves, apple jelly, horseradish and mustard together in a small bowl until well blended.
  • Add cracked pepper.
  • Cover and refrigerate until ready to serve. 
  • Will keep refrigerated for up to 2 weeks.
Jezebel Sauce | A Southern Soul

Thursday, October 9, 2014

Barbecued Meatballs

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Meatballs are a favorite dish for many people, my family included but then there's the exception - my youngest son is crazy about them.  He request them when he gets home from a camping trip, after a Lacrosse game, when he does something exceptional in school and at least once a week.  I love that am honored that he finds my meatballs so yummy but goodness…sweet child, I just can't make the same thing every week!
A Southern Soul
Of course, over time he wore me down so I started coming up with different ways to make them and Barbecued Meatballs quickly became a favorite.  It may look like there's lots of ingredients but don't worry, this dish is really easy.  Just make your sauce, put it on the back burner and let it simmer while you make the meatballs.  Even better, get someone to help you roll those savory, little rounds (that's Hunter's job) and before you know it, dinner is served. 
A Southern Soul | Meatballs
I serve these meatballs over rice or mashed potatoes and the leftovers are great on a hoagie roll with a little melted cheese on top.  Maybe best of all, keep them warm in your slow cooker for game day or when entertaining.  Stay tuned, y'all because I think I'll probably have several more meatball recipes to share!
A Southern Soul | BBQ Meatballs
Barbecued Meatballs
Sauce
1 28 oz. bottle of prepared BBQ Sauce - I used Sweet Baby Rays
1/3 cup honey
1 8 oz. can tomato sauce
2 cups chicken stock
1 tablespoon red pepper jelly
1 teaspoon salt
1/2 teaspoon pepper
  • In a large stock pot or dutch oven, heat BBQ sauce on medium heat.
  • Stir in honey and tomato sauce.
  • Pour in chicken stock and bring sauce to a low simmer.
  • Add red pepper jelly and stir until melted.
  • Sprinkle in salt and pepper.  Reduce to low and simmer while meatballs are cooking.
Meatballs
2 pounds ground beef
1 cup Pepperidge Farms seasoned stuffing mix
1 cup sour cream
1 tablespoon parsley 
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
  • Heat oven to 400 degrees.  Prepare 1 large baking sheet with parchment paper.
  • Place ground beef in a large bowl.
  • Scoop stuffing mix into a plastic zip lock bag and pound any large pieces into fine crumbs.  Add to ground beef.
  • Add sour cream, parsley, salt and pepper to meat mixture.  
  • Using a wooden spoon or your hands, mix ingredients until blended but not over worked.
  • Scoop meat mixture with a ice cream scoop - I use a 1 and 1/2 tablespoon scoop.  Gently roll in palms of hands and place on parchment.
  • Cook meatballs for approximately 20 minutes until lightly browned on top.
  • Drain off any dripping and add meatballs to sauce.
  • Simmer for 15 to 20 minutes.
  • Serve with rice, pasta, mashed potatoes or on crusty bread as a meatball sub.  
A Southern Soul | Meatballs

Tuesday, October 7, 2014

Caramel Sauce

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Friends, if you all are like me and are always in need of a little something to help you out in a pinch, this Caramel Sauce might just be the answer.
It's easy to make and I am sure you have everything in your pantry & fridge for this recipe.
A Southern Soul | Caramel Sauce
I always need something for my guy as an after school snack and since it's apple season, this is going to be a special treat for him.
Caramel Sauce
This recipe makes enough that I'll have some left over to serve as a little snack before dinner so that Mr. A Southern Soul can have a little something to much on with his pretzels.
A Southern Soul | Caramel Dip
Hold on though…this sauce is wonderful served over ice cream, apple pie, a brownie or popcorn.  Really, who am I kidding, caramel sauce is good on just about anything!

Caramel Sauce
1 cup granulated sugar
1/4 cup water
3/4 cup half and half
4 tablespoons unsalted butter
1 teaspoon sea salt
1/4 teaspoon cinnamon
  • Combine sugar and water in a medium size sauce pan on medium heat, until sugar has dissolved.
  • Increase heat to medium low and cook mixture until it turns a light amber color.
  • Take off of heat and slowly whisk in half and half.  NOTE:  use a long handled whisk or spoon since the syrup is very hot and will bubble up.
  • Add butter, salt and cinnamon, stirring until all mixed.
  • Let cool to serve as a dip.  Can be kept in refrigerator for up to 2 weeks.

Friday, September 26, 2014

Slow Cooker Buffalo Chicken

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When life gets busy and I feel pulled in 20 different directions, it's easy to get overwhelmed, especially with the age old question "what's for dinner" coming from a hungry family.  One of the ways I take back a little control of the craziness is with my slow cooker.  Most weeks, I use it for at least one meal and many times, my trusty helper gets used twice.
Slow Cooker Buffalo Chicken
This week I got a little inspiration from my buddy Stacey Little, blogger & writer of the cookbook, The Southern Bite.  I took a few of the ingredients from an appetizer recipe and turned it into something for the slow cooker…buffalo chicken!  I think this recipe has a few extra lives like turning it into a hot dip, nachos or served over a baked potato.  This is one easy dish that solves so many problems…mostly, just helping to keep this Southern Soul sane.
http://www.texaspete.com
Slow Cooker Buffalo Chicken
4- 5 boneless skinless chicken breasts
1 package ranch dressing
1 bottle buffalo hot sauce
1 heaping tablespoon sour cream
5 tablespoons butter cut into individual measurements
  • Put pats of butter in bottom of slow cooker and layer chicken on top.
  • Sprinkle ranch dressing on top of chicken.
  • Pour buffalo sauce over chicken and cook on low for 5 hours.
  • With two forks, shred chicken, add sour cream and mix well with sauce.
Slow Cooker Buffalo Chicken Sandwiches

Monday, September 22, 2014

Homemade Croutons~Soup & Salad

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Ah, the humble, unassuming crouton is crunchy, savory & buttery.  Coutons can change a warm bowl of soup into a new level of comfort or a salad into something unexpected.  Friends, I challenge you to get creative with dried or fresh herbs, cheeses, hot or mild peppers, butter and olive oil to make your own wonderful mix.  Here's my "go-to" recipe that is fast and easy…just add your own favorite flavors that mix beautifully with the dish you are serving.
Left over bread never tasted to good!
 Homemade Croutons
4 cups of cubed day old bread
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fresh thyme
1 tablespoon grated parmesan cheese
  • Heat butter and olive oil in cast iron skillet or pan on medium heat.
  • Once butter has melted, add salt, pepper, thyme & cheese.
  • Add bread cubes and toss to coat.  Turn burner down to medium low.
  • Continue to sauté, tossing bread until cubes are golden brown.
  • Taste and adjust salt and pepper.  
  • Serve either warm or let cool and store in an airtight container until ready to serve.
Here are few ideas to use homemade croutons…


Salad with my FAVORITE VINEGRETTE dressing


Rich broth Mushroom Soup