Tag: southern

Shortcut Senate Bean Soup – Southern Plate by Gordon Ramsay

Shortcut Senate Bean Soup - Southern Plate


Senate Bean soup is a famous soup that is flavorful, filling, and comforting. But in my mind, it needed to be made a bit more accessible for folks who don’t have all day to cook their beans, so this is my shortcut recipe. Fortunately, it tastes every bit as good as the old fashioned version. 

You’ll need: 4 cans Navy beans, minced garlic, one onion, stick of butter or margarine, four chicken bullion cubes, 3 stalks celery, instant mashed potatoes, and a smoked turkey leg.

As far as instant mashed potatoes go, I didn’t even know such a thing existed until I was sixteen. I was invited to dinner at a friend’s house and her mom sent me into the pantry to get the potatoes. I went in there and looked all over the place trying to find the bag of potatoes and came out empty handed. She walked right in there and came out with a box. A box? I had to have that one explained to me and then went home and explained it to Mama! I love pretty much anything that makes life easier but I reserve instant potatoes for use as soup thickeners. They are really brilliant at that. 

*Smoked Turkey Legs are pretty easy to find when you’re looking. I usually get mine from Walmart, Sam’s, Costco, etc. Usually near the smoked hamhocks and such.

Place bullion cubes in pot with six cups water (you can sub straight chicken broth for this if you prefer). Add turkey leg. Cover and bring to a boil, reduce heat and simmer thirty minutes. Turkey leg does not have to be covered with water/broth.

Place butter in large skillet over medium heat. Add onion, celery, and garlic. Saute until lightly browned.

like this. 

Remove turkey leg from broth and dice up when cool. 

Add onion mixture, beans, and diced turkey. Stir in salt and pepper. Bring to a boil, stirring constantly, and reduce heat to simmer for thirty minutes before serving.

Oh my goodness, glorious comfort food on a chilly day!

I hope you get to make this soon!

This freezes VERY well. I took my leftovers and put them in a mason jar, leaving plenty of head space, and froze it to eat later.

“Later” ended up being the very next day but still…

Shortcut Senate Bean Soup and Mary Poppins Visits Bountiful

Ingredients

  • 4 15 ounce cans Navy Beans undrained
  • 3 stalks celery chopped
  • 1 teaspoon minced garlic
  • 1 onion chopped
  • 4 chicken bullion cubes or 6 cups chicken broth
  • 1 smoked turkey leg
  • 1 cup instant mashed potato flakes
  • Stick margarine or butter 1/2 C
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Place bullion cubes in pot with six cups water (you can sub straight chicken broth for this if you prefer). Add turkey leg. Cover and bring to a boil, reduce heat and simmer thirty minutes. Turkey leg does not have to be covered with water/broth.

  • Place butter in large skillet over medium heat. Add onion, celery, and garlic. Saute until lightly browned.

  • Remove turkey leg from broth and dice up when cool. Add instant potatoes to broth and stir. Add onion mixture, beans, and diced turkey. Stir in salt and pepper. Bring to a boil, stirring constantly, and reduce heat to simmer for thirty minutes before serving.

Gentle reminder: We don’t talk politics on any of my platforms. This post was originally published in 2010. I updated the photos and post in 2020.


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Jyl’s Italian Cream Cake – Southern Plate by Gordon Ramsay

Jyl


Jyl's Italian Cream Cake Recipe

Jyl’s Italian Cream Cake is the absolute best Italian Cream Cake I’ve ever tasted!

If you wanna hop right to the recipe, just click the red “jump to recipe” button at the top of this post, or scroll on down until you see the pictures start to see the prep. 

Italian Cream Cake is one of my favorite cakes in the world. I have my recipe here and my Mama and her friends swear by it, saying it is the best they have ever had. It’s from scratch, pretty easy, and really so so good. BUT, my own recipe was dethroned the moment I tasted Jyl’s. 

Right after I swallowed that first bite, Jyl and I started making plans. I immediately announced that I wanted her to make this cake for my fiftieth birthday. “Okay” she responded. I added, “But you’ll have to deliver it.” She agreed to that as well and asked, “So where are we having this party?”. I smiled big as a Cheshire Cat because all of this had been decided just the day before!  

As it turns out, just the day before I had visited the new Cook Museum of Natural Science in Decatur, Alabama. We had waited for a couple of years for this to open and the beautiful museum did not disappoint. I immediately declared to my friend, Stacey, that I wanted to have my fiftieth birthday party there. However, since the museum was SO beautiful, wonderful, and every other complimentary adjective I can think of, there is no way we could pay whatever the fee would be to have a party there so I decided that I’d just have my friends meet me there and we’d get together and have a mini party in the largest bathroom stall.

Stacey said that would be awkward for Him but, he would bring some decorations and hang around outside as the lookout during what we figure will be a ten minute affair, just long enough to sing a song, take some selfies, and cut a cake. (Obviously, we’ll want to do this first thing in the morning so the bathroom is at it’s most sanitary). So just the day before, we decided on a venue and decorations and here we are, the very next day and my cake is already ordered from an exclusive private cake baker! And to think, some folks say event planning is hard.

Y’all are welcome to join us in this bathroom stall, the party is not this year but it is soon, so stay tuned and join us at the entrance at opening time on my birthday as we nonchalantly make our way to the bathroom, with a tremendous cake, some balloons, and party hats, few being careful not to be conspicuous. 🙃🎈🎂

And now for this cake – not only is it the best Italian Cream Cake I’ve EVER tasted, but it is also HUGE. If you are making it for a big family gathering, go with the recipe as written. If you’re feeding slightly less than an army, feel free to divide the recipe in half. Just don’t ask me how many it serves. It serves however many a cake serves in your family. If you need to serve more, cut smaller pieces. 😉My daughter can cut a cake slice so thin you could read a newspaper through it. We’re more wedge folks in my family, especially when it comes to this cake.

Jyl's Italian Cream Cake Ingredients

This recipe is for a 9 inch, 3 layer cake and it feeds a crowd!

For the cake, you’ll need: 2 white cake mixes, Vanilla Pudding Mix, eggs, oil (amount called for on cake mix box), buttermilk, cream of coconut*, shredded sweetened coconut, and pecans.

*Cream of Coconut can be found near the mixed drinks area of your grocery store, it is non alcoholic. 

Jyl's Italian Cream Cake Batter

Place all cake ingredients except pecans and coconut in a large mixing bowl and beat with an electric mixer until well combined and fully incorporated, scraping down the sides as needed. 

Jyl's Italian Cream Cake Batter

Once well combined, beat one minute more. 

Jyl's Italian Cream Cake Mixing In Pecans

Add in pecans and coconut and mix until just incorporated. 

Jyl's Italian Cream Cake batter in pan

Divide batter evenly among three, well greased, 9″ cake pans. Bake at 350 for 35-40 minutes, or until toothpick inserted in center comes out clean. Once done, allow to cool ten minutes in the pan before turning out. 

Y’all, don’t try this with smaller pans, it’s a LOT of batter and that will not end well. If you have smaller pans or if you only want two layers, half the recipe. Trust me. And half a recipe is still a lot of cake! 

Once done, remove from oven and allow to sit for ten minutes in the cake pan before turning out. You can turn them out onto cooling racks but I usually just put a clean dish towel on the counter and some waxed paper on top and turn them out onto that. Allow to cool completely before icing. 

Jyl's Italian Cream Cake Icing Ingredients

For the icing, you’ll need: cream cheese, marshmallow cream, butter, powdered sugar, vanilla, and almond flavoring. 

Note: If you want to simply ice the cake, one recipe is enough. If you want to decorate it with swirls on top and a border on the bottom, doubling this is recommended.

Jyl's Italian Cream Cake Icing

Tip for the best icing: Make sure your butter and cream cheese are at room temp. I put mine on the counter before I go to bed and then make the cake in the morning. You don’t want to shortcut this by heating them in the microwave. We don’t want it warm, just room temp. 

To make icing:  Cream butter and cream cheese together with an electric mixer.

Jyl's Italian Cream Cake Icing

Add a cup of powdered sugar and beat that in as well.

Jyl's Italian Cream Cake

Add marshmallow cream and another cup of powdered sugar, vanilla, and almond extract. Mix again, adding in powdered sugar a cup at a time until fully incorporated, scraping down sides as needed. Mix in just enough powdered sugar until it tastes how you want and the peaks will stand up to make a good piping consistency.

*Amount of powdered sugar is going to vary based on your taste. I tend to use the lower amount called for in the recipe but you may prefer the higher amount. You can taste as you add it, bit by bit, and decide. 

Toast the remaining shredded coconut by spreading it out on a baking sheet and placing in a 350 degree oven for 8-10 minutes, keeping an eye on it to prevent burning. Allow to cool.Jyl's Italian Cream Cake

Our delicious finished icing! 
Jyl's Italian Cream Cake

Ice cake layers as you normally would. 
Jyl's Italian Cream Cake

This is pretty just like this! But let me show you how Jyl decorates hers so you can take it up a notch if you like. 
Decorating Jyl's Italian Cream Cake

Using clean hands, gently press toasted coconut into the bottom sides of the cake. 
Jyl's Italian Cream Cake

Fill an icing bag with icing. You can use a freezer grade zipper seal bag with the bottom corner cut off in a pinch if need be. 
Jyl's Italian Cream Cake

Pipe dollops all around the top and press a pecan half into each, ending with a large dollop in the center of the cake. 
Jyl's Italian Cream Cake

Like this.
Jyl's Italian Cream Cake

See how pretty? This is a beautiful cake for birthdays, special gatherings, and even weddings! 
Jyl's Italian Cream Cake

I like to refrigerate mine to get it chilled before serving but you don’t have to. 
Jyl's Italian Cream Cake

Now that is a slice of cake! 
Jyl's Italian Cream Cake

Enjoy!

Ingredients

  • 2 pkgs white cake mix each enough to make a 9×13 cake
  • 3.4 ounce instant vanilla pudding mix
  • 8 large eggs
  • Vegetable oil amount called for on both cake mix packages
  • 2 cups whole buttermilk low fat is fine
  • 1/2 cup cream of coconut
  • 12-14 ounce bag shredded sweetened coconut, reserve half for decorating
  • 1 cup chopped pecans

To make the icing

  • 8 ounces cream cheese room temp
  • 1 cup butter room temp
  • 8 ounce marshmallow cream
  • 7-8 cups powdered sugar more may be needed, see note.
  • 2 teaspoons vanilla
  • 1/8 teaspoon almond flavoring
  • 1 cup pecan halves, for decorating optional

Instructions

To make cake

  • Place all ingredients except pecans and coconut in a large mixing bowl and beat with an electric mixer until well combined and fully incorporated, scraping down the sides as needed. Once well combined, beat one minute more. 

  • Add in pecans and coconut and mix until just incorporated. Divide batter evenly among three, well greased, 9″ cake pans. Bake at 350 for 35-40 minutes, or until toothpick inserted in center comes out clean. Once done, allow to cool ten minutes in the pan before turning out. Allow to cool completely before frosting.

To make icing

  • Cream room temp butter and room temp cream cheese together with an electric mixer. Add a cup of powdered sugar and beat that in as well. 

  • Add marshmallow cream and another cup of powdered sugar, vanilla, and almond extract. Mix again, adding in powdered sugar a cup at a time until fully incorporated, scraping down sides as needed. Mix in just enough until icing pulls from the side and stiff peaks form when the mixer paddle/beater is pulled up.

  • Toast the remaining shredded coconut by spreading it out on a baking sheet and placing in a 350 degree oven for 8-10 minutes, keeping an eye on it to prevent burning. Allow to cool.

  • Ice cake layers as you normally would. Using clean hands, gently press toasted coconut into the bottom sides of the cake. 

  • Fill an icing bag with icing. Pipe dollops all around the top and press a pecan half into each, ending with a large dollop in the center of the cake.  I like to refrigerate mine to get it chilled before serving but you don’t have to. 

Notes

This makes a three layer, nine inch cake. It is about twice the amount of servings of a normal cake. 
*Amount of powdered sugar is going to vary based on your taste. I tend to use the lower amount called for in the recipe but you may prefer the higher amount. You can taste as you add it, bit by bit, and decide. 
8 Cups is a general guideline. However, if your house is warm, you may want to add an additional cup or two. Alternatively, you could refrigerate the completed icing for an hour or so and then use it, this will stiffen it up as well. Icing is done when it pulls away from the sides of the bowl while mixing and forms stiff peaks that remain when the mixing paddle is pulled up. 
*TO MAKE HALF A RECIPE, half all ingredients except the pudding mix, a 3.4 ounce box is fine for a whole and half recipe.

You might also enjoy this recipe:

Cream Cheese Banana Bread

 


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Meal Plan Monday #197 – Southern Plate by Gordon Ramsay

Meal Plan Monday 197


Meal Plan Monday 197

Welcome to this week’s edition of Meal Plan Monday – and to 2020! It’s the first Meal Plan Monday of not only the year, but the decade. Wow, that went by fast! Maybe you’ve resolved to meal plan this year? I know a few people who have done just that in order to cut back their grocery budget and reduce food waste. Checking out Meal Plan Monday every week is a great way to find some recipe inspiration!

Speaking of recipe inspiration, we have some excellent features this week! Below the features, you will find a whole treasure box of more delicious recipes shared by some of your favorite food bloggers.

Let’s get this party started!

First up in the featured recipes this week is this amazing looking Bacon BBQ Meatloaf from Wholesome Skillet.

Then there’s this Creamy Chicken Pot Pie Soup from Cooking with Carlee.

I can’t wait to make these Monte Crisco Party Sliders from South Your Mouth

Easy Vegetable Beef Soup
This week’s host featured recipe is this super easy and delicious Vegetable Beef Soup from Mrs Happy Homemaker – it can be made on the stovetop or in the crockpot!

You are invited to the Inlinkz link party!

Click here to enter


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