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C rn

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recipes for the spicy, sweet, and southern


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C rn

m r a h


Welcome to Spicy Southern Kitchen where we like the food Southern and

the attitude spicy. My name is Christin and trying new foods and experimenting in the kitchen are my greatest passions. I live in South Carolina, just south of Charlotte, with my 2 teenage kids. I get my love of cooking from my grandfather and my great-grandmother. I have fond memories of standing by her side in the kitchen, watching her use her impressive forearm strength to whip up meringue for her out of this world chocolate meringue pie. I was so young my eyes were probably about counter height. My grandfather also loved to cook and he was probably one of the few people in the town of Monroe, North Carolina to have a subscription to Bon Appetit magazine in the 70s. He died in 1986 and I often think of how he would have been in his glory with all the specialty foods available today. If he saw something new, he always had to try it. I’ve been cooking and collecting recipes for as long as I can remember. I cherish my collection of recipes more than any of my other possessions. In fact, I think I might like to be buried with them. Seriously. Because I have the attention span of a gnat who has consumed a case of Mountain Dew, I rarely cook the same thing twice. If I know how a recipe is going to turn out, it becomes a repetitive task and there’s nothing I abhor more. Housework? Forget about it. To me cooking is best when it is an outlet for creativity. It’s like being a kid again when you get to explore and use your imagination.

-Christin,

creator of spicysouthernkitchen


Table of Contents


appetizers three ingredient buttermilk biscuits

9

buffalo chicken jalapeno poppers

11

stuffed crust pizza snacks

13

crawfish cornbread 15

entrees deviled shrimp 17 crockpot creamy mississippi chicken

19

sloppy joe tater tot casserole

21

desserts crockpot cinnamon roll casserole

23

peach praline upside down cake

25

banana pudding cake

27


Three Ingredient Buttermilk Biscuits prep 5 minutes cook cook 10 minutes serves serves 5

2 cups  self – rising flour (white lily is best) ¼  cup  vegetable shortening or butter ¾ cup  buttermilk

1.  Preheat oven to 450°. Lightly grease a rimmed baking sheet or a cast iron pan with shortening or butter. Or you can line a baking sheet with parchment paper. 2.  Place flour in a large bowl. Add shortening or butter and cut it in with a pastry blender or 2 forks or 2 knives. You don’t want any pieces bigger than a small pea. 3.  Slowly pour buttermilk in, stirring gently as you pour. Keep gently stirring until flour is moistened but do not overmix. 4.  Transfer dough to a lightly floured piece of parchment paper. Gently pat it out until it is ½" thickness. 5.  Cut out biscuits using a 2" floured biscuit cutter. Do not twist the cutter as you press it down. Just use a straight up and down motion. 6.  Press together the scraps and cut one more biscuit. 7.  Place biscuits so they are just barely touching each other on the baking sheet. 8.  Bake for 10 to 12 minutes. Brush with melted butter and serve.

bakers notes:


appetizers | three ingredient buttermilk biscuits

9


bakers notes:


11

Buffalo Chicken Jalapeno Poppers prep 15 minutes cook cook 30 minutes serves serves 15

¹⁄³ cup buffalo wing sauce ¹⁄³  cup blue cheese dressing, plus extra for serving ½  teaspoon garlic powder 1 cup finely diced cooked chicken 2  green onions, sliced ½  cup shredded sharp cheddar cheese 15 fresh jalapenos

1.  Preheat the oven to 325°. In a large bowl, beat cream cheese until smooth with an electric mixer. 2.  Add Buffalo wing sauce, blue cheese dressing, and garlic powder and beat until smooth. 3.  Mix in chicken, green onions, and garlic powder. Set aside. 4.  Cut each jalapeno in half and scoop out the seeds and membranes. 5.  Stuff each pepper half and place on a baking sheet. 6.  Bake for 30 minutes. Serve with extra blue cheese dressing.

appetizers | buffalo chicken jalapeno poppers

8 ounces cream cheese, softened


13

Stuffed Crust Pizza Snacks prep 10 minutes cook cook 18 minutes serves serves 18

1 can Pillsbury refrigerated pizza crust

1. Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray.

6 ounces mozzarella cheese, cut into 18 pieces

2. Unroll dough and stretch it to form an evenly shaped rectangle. Cut into 18 squares.

¹⁄³ cup pizza sauce, plus extra for serving

3. Place a cheese cube in the middle of each piece of dough.

54 pepperoni slices 2  tablespoons olive oil 1  teaspoon dried Italian seasoning

4. Spoon about 1 teaspoon of sauce on top of each piece of cheese. 5. Top each pizza sauce covered cheese piece with 3 slices pepperoni. 6. Wrap dough around the filling, pinching to seal the seams.

¼ teaspoon garlic powder

7. Place seam side down on the baking sheet.

1 tablespoon grated Parmesan cheese

8. In a small bowl combine olive oil, Italian seasoning, garlic powder, and Parmesan. Brush over the top of the pizza dough.

bakers notes:

appetizers |stuffed crust pizza snacks

9. Bake for 18 to 22 minutes. Serve with extra sauce.


Crawfish Cornbread ¼ cup butter 1

cup diced yellow or sweet onion

½ cup chopped red bell pepper ¼  cup chopped green onion 2  jalapenos, chopped ½  teaspoon Creole seasoning 1  pound frozen crawfish tails, thawed 2  cups yellow cornmeal 1  tablespoon baking powder 1  teaspoon salt ½ teaspoon baking soda 1½  cups shredded cheddar cheese 1  (15 – ounce) can creamstyle corn 1  cup milk ½ cup vegetable oil 3  large eggs, lightly beaten


15 prep 15 minutes cook cook 40 minutes serves serves 12 1. Preheat oven to 400°. Place the butter in a large nonstick pan and heat over medium-high heat. 2. When melted, add onion and bell pepper. 3. Cook 3 minutes and then add green onion and jalapeno. 4. Cook another few minutes or until onions and peppers are soft. 5. Drain any liquid from crawfish and add to pan along with creole seasoning. 6. Remove from heat and set aside. In a large bowl, whisk together cornmeal, baking powder, salt, and baking soda. 7. Add cheddar cheese, canned corn, milk, oil, and eggs. 8. Add onion and crawfish mixture. Stir to mix well. 9. Transfer mixture to a greased 10-inch cast iron skillet.

bakers notes:

appetizers | crawfish cornbread

10. Bake for 35 to 45 minutes, or until golden on top and set in the middle.


Deviled Shrimp prep 8 minutes cook cook 12 minutes serves serves 4

4 tablespoons butter 1 

cup diced onion

4

garlic cloves, minced

1½ pounds large shrimp, peeled and deveined 2  tablespoons tomato paste 14

oz. can fire-roasted

tomatoes, drained

½

can chipotle peppers in adobo, finely chopped or processed in a mini food processor

¼

cup fresh orange juice

1 teaspoon cholula hot sauce chopped cilantro for garnish


17 1. Melt butter over medium heat in a large skillet.

6. Add tomato paste to the skillet and stir it into the onion.

2. Add onion and cook for 2 minutes.

7. Add diced tomatoes, chipotle peppers, orange juice, and hot sauce and cook for about 5 minutes.

3. Add garlic and cook 1 minute. 4. Add shrimp and cook for 2 to 3 minutes, just until they turn pink. You want them a little undercooked at this point because they will finish cooking later.Â

8. Return shrimp to skillet and stir to coat in sauce. 9. Continue to cook for about 2 minutes. Serve with cilantro.

bakers notes:

entrees | deviled shrimp

5. Remove shrimp with a slotted spoon and set aside. Leave as much of the onion and garlic in the pan as possible, but it’s ok if some is stuck to the shrimp.


Crock Pot Mississippi Chicken

prep 20 minutes cook cook 20 minutes serves serves 10 2½ – 3 pounds boneless, skinless chicken breasts

1.  Place chicken in a slow cooker. A 4 to 6-quart slow cooker works fine.

1

packet Ranch seasoning

1

packet Au Jus gravy mix

2.  Sprinkle ranch and Au Jus on top of chicken. Add the pepperoncini juice and peppers.

¹⁄³

cup pepperoncini juice

3.  Cover and cook on LOW for 5 to 6 hours.

10

pepperoncini peppers

1

(8 – ounce) package cream cheese,  softened

4.  Cut cream cheese into pieces and add to crock pot. Place lid back on for 5 minutes.

bakers notes:

5.  Shred chicken with 2 forks and stir to mix the cream cheese in.


entrees | crock pot mississippi chicken

19


1

pound lean ground beef

½ medium yellow or sweet onion, diced ½ green bell pepper diced 1

(8 – ounce) can tomato sauce

½ cup ketchup 1½  tablespoons packed brown sugar 1 

tablespoon dijon mustard

1

tablespoon worcestershire sauce

½ teaspoon garlic powder ¼

teaspoon black pepper

1

(8 – ounce) package sharp cheddar cheese, shredded

1

(30 – ounce) package frozen tater tots

bakers notes:


21

Sloppy Joe Tater Tot Casserole prep 5 minutes cook cook 5 hours serves serves 6 1.  Preheat oven to 450° and lightly grease a 9" x 13" baking dish. 2.  Add ground beef, onion, and bell pepper to a large nonstick skillet. 3.  Cook, breaking apart ground beef with a wooden spoon, until it is cooked through and onions and peppers are soft. Drain any fat. 4.  Add tomato sauce, ketchup, brown sugar, mustard, Worcestershire sauce, garlic powder, and pepper. Stir to mix. 5.  Bring to a simmer for 3 to 5 minutes.

7.  Sprinkle a little more than half the cheese on top of the sloppy joe mixture. 8.  Sprinkle tater tots (using about ²3⁄ of the bag) on top and sprinkle remaining cheese on top of them. 9.  Bake for about 25 minutes, or until tater tots are golden brown.

entrees | sloppy joe tater tot casserole

6.  Remove from heat. Spread mixture in bottom of prepared baking dish.


Crock Pot Cinnamon Roll Casserole prep 10 minutes cook cook 2 hours & 30 minutes serves serves 8

2 (12 – ounce) tubes cinnamon roll dough, each one cut in quarters

1.  Spray a 6 – quart crock pot with cooking spray. Place cinnamon roll quarters evenly in crock pot.

3 eggs

2.  In a medium bowl, whisk together eggs, half – and – half, maple syrup, vanilla, cinnamon, and nutmeg. Slowly pour on top of cinnamon rolls. 6.  Once done, turn crock pot off and spoon second container 3.  Sprinkle pecans on top. of icing on top. Serve warm.

½ cup half–and–half or whipping cream 3  tablespoons maple syrup 2  teaspoons vanilla extract 1  teaspoon cinnamon

4.  Spoon one of the containers of icing that came with the cinnamon rolls on top.

½ teaspoon nutmeg ¹⁄³ cup chopped pecans, optional

bakers notes:

5.  Place lid on crock pot and cook on low for 2 ½ to 3 hours. If your crock pot runs hot, check after 3 hours. Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.


desserts | crock pot cinnamon roll casserole

23


Peach Praline Upside Down Cake prep 15 minutes cook cook 40 minutes serves serves 8 1. Preheat oven to 350°. Pour melted butter into a 9" cake pan. Swirl the pan to evenly coat it. 2. Combine brown sugar, cinnamon, ginger, and pecans in a small bowl. Sprinkle evenly over melted butter. 3. Arrange the peach slices in a circle around the perimeter of the pan and then fill the center with peach slices. 4. Using an electric mixer, beat softened butter and granulated sugar until creamy. 5. Add egg and vanilla and beat until mixed in. Scrape down the sides of the bowl to make sure it is evenly mixed.

bakers notes:

6. In a medium bowl, whisk together flour, baking powder, and salt. 7. Add to mixing bowl, alternating with milk. Mix just until incorporated. 8. Spoon batter over peaches. 9. Bake for 40 to 45 minutes or until it feels firm when you press gently on the top. 10. Let cool 10 minutes and then invert onto a serving plate. Do not let it cool longer than 10 minutes or it will stick to the pan. Slice and serve with vanilla ice cream.


½

cup salted butter, softened

¾

cup granulated sugar

25

cake batter 1 large egg 1 

teaspoon vanilla extract

1¼ cups all-purpose flour 1¼  teaspoons baking powder ¼  teaspoon salt ½ 

cup whole milk

vanilla ice cream for serving

praline topping ¼

cup melted butter

½

cup packed light brown sugar

¼

teaspoon ground ginger

½

cup chopped pecans

2 – 3 medium peaches, peeled and sliced

desserts | peach praline upside down cake

½ teaspoon cinnamon


Banana Pudding Cake prep 25 minutes cook cook 25 minutes  serves 20 serves

cake 3

cups all – purpose flour

1¾ cups sugar 1 

teaspoon baking soda

1 teaspoon salt 1 

cup vegetable oil

½ cup buttermilk 3 

large eggs

1

teaspoon vanilla extract

2

cups mashed ripe banana

1

(3.4 – ounce) box instant vanilla pudding mix

1

(8 – ounce) package cream cheese, softened

1½ cups heavy whipping cream 1 

box nilla wafers

4

medium bananas, thinly sliced

frosting 1

cup salted butter, softened

5

cups confectioners’ sugar

1

(8 – ounce) container frozen whipped topping, thawed


10. Arrange about 15 to 18 vanilla wafers on top of one of the cake layers.

2.  In a large mixing bowl, combine flour, sugar, baking soda, and salt.

11. Use a spatula to spread half of the pudding mixture on top of the wafers. Top with ½ of the banana slices placed in a single layer.

3.  Add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed with an electric mixer until smooth. 4.  Beat in mashed banana. 5.  Pour batter into prepared pans doing your best to fill them with equal amounts. 6.  Place in oven and bake for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. 7.  Let cakes cool in pans for 10 minutes and then remove to wire racks to cool completely. 8.  Place pudding mix and cream cheese in a medium bowl and beat with a mixer set to low speed until smooth.

27

1.  Preheat oven to 350°. Spray 3 (9") round cake pans with baking spray with flour.

12. Place a second layer of cake on top of bananas, and repeat layers: vanilla wafers, pudding mixture, and bananas. Top with final layer of cake. 13. Make frosting. beat butter in a large bowl until creamy. 14. Slowly add confectioners’ sugar, beating until smooth. 15. Add whipped topping and beat until evenly mixed in. 16. Spread frosting over top and sides of cake. 17. Decorate with vanilla wafers. 18. Cover with plastic wrap and refrigerate up to 3 days.

bakers notes:

desserts | banana pudding cake

9.  Gradually add in cream and beat until mixture is very thick.


B

G baking powder – 15, 25 baking soda – 15, 27 banana – 27 beef, ground – 21 bell pepper, green – 21 red – 15 blue cheese– 11 brown sugar – 21, 25 buffalo wing sauce – 11 butter – 9, 13, 17, 25, 27 buttermilk – 9, 27

garlic, 17 powder – 11, 13, 21 ginger – 25 gravy mix, au jus – 19

H half – and – half – 23 hot sauce – 17

I

C cheddar cheese – 11, 15, 21 chicken – 11, 19 chipotle peppers – 17 cilantro – 17 cinnamon – 23, 25 cinnamon roll dough – 23 cream cheese – 11, 19, 27 creole seasoning – 15 crawfish – 15 corn, cream-style – 15 cornmeal, yellow – 15

E

ice cream, vanilla – 25 italian seasoning – 13

J jalapenos – 11, 15

K ketchup – 21

egg – 15, 23, 25, 27

F flour – 9, 25, 27

M maple syrup – 23 milk – 15, 25 mozzarella cheese – 13 mustard, dijon – 21


N

T

nila wafers – 27 nutmeg – 23

tater tots – 21 tomato, fire-roasted – 17 paste – 17 sauce – 21

O olive oil – 13 orange juice – 17 onion, 17 green – 11, 15 sweet – 15, 21 yellow – 15, 21

V

P

W

parmesan cheese – 13 peaches – 25 pecans – 19, 25 pepperoni – 13 pepperoncini peppers – 19 Pillsbury pizza crust – 13 pizza sauce – 13 pudding mix, vanilla – 27

vanilla extract – 23, 25, 27 vegetable oil – 15, 27 vegetable shortening – 9

whipping cream – 23, 27 whipped topping – 27 worcestershire sauce – 21

R ranch seasoning – 19

S

index

shrimp – 17 sugar, granulated – 25, 27 confectioners – 27


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