Southern Sundays

Welcome to Southern Sundays!

Sorry for bringing up the party late today...swamped with cooking some new an delicious dishes to share with you!

Before we get to the party I wanted to share some georgeous places around my hometown, Los Angeles.  Take a moment to enjoy the beauty!

A beautiful tree in bloom...

A peaceful waterfall...

Ah! Serenity! 

Now on to the party!

Last week was a blast. So may great dishes.  I hope you all found some that you enjoyed.  We had two that really stood out from the crowd, and one that I picked as a personal favorite.

Congratulations on your featured recipe!

Lemon Olive Oil Cake

by Katie-Kate's Kitchen

Herb Chicken

by Mimi's Magic Apron

And a personal favorite!

Noodleless Summer Squash Lasagna

by Little Kitchen big Flavors

Congratulations again!  

So let's party!  I can't wait to see what you all bring this week.  Make sure to tell all your friends so they can join the party as well!

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Link back to your specific recipe and not to your main site.
Link back to Southern Sundays either in your post, or grab my Southern Sundays Button located in the right side bar.
Please visit a few of the links in the post and say hello to your fellow bloggers!
Enjoy, have fun, cook lots of food, and relish your Southern Sunday!

Corn Cakes

Don't you just love summer!

All the fresh fruits and vegetables.  I'm in heaven!

Today is CORN day.  It's all about corn.  I love corn, sweet, ripe, plump kernals of corn.  I would eat it every day of the summer if I could.  This year the corn is juicy and sweet, but not so plentiful because of the lack of rain for the farms.  So make sure to buy your corn now while the farmer's markets and stores still have some available.  We may run short on it before the end of the season.

Corn is such a versatile item.  You can make it many ways and create so many different dishes with it.  I love grilled corn, corn salad, corn in my salad...I've even tried sweet corn ice cream!  Sounds funny, but it is so delishhh!  

Today we are going to make Corn Cakes.  A great summer side dish.  Typically Southern, but they are popping up every where.  Great served at a brunch with a little honey.  Another great idea is to add a little cheese, or turn them in to small appetizers and add a little latin flavor with some chopped peppers.  How ever you serve them they are fresh and wonderfully tasty.  

Below is a basic recipe, but feel free to add in your favorites flavors.  Enjoy some fresh corn dishes this summer!

Here are some other great recipes with corn:
Mom's Cornbread
Heirloom Tomato and Grilled Corn Salad
Cowboy Salad

Fresh Corn Cakes

serves 4-5

1 c fresh corn kernels (about 2 ears)

1/4 c chopped chives

4 T canola oil

2 large eggs, separated

1/4 c flour

1/4 c yellow cornmeal

1/2 t salt

1/4 t freshly ground black pepper

In a food processor, pulse corn and chives until chopped but not totally smooth. Transfer to bowl and stir in 2 T oil and the egg yolks.

In another large bowl, combine flour, cornmeal, salt, and pepper.   Add to corn mixture and mix well.

In another medium bowl, whisk egg whites until soft peaks form.  Fold into corn mixture.

In a large frying pan, heat 1 T of oil over medium-high heat.   Drop large spoonfuls of the corn mixture into pan (do not spread or flatten).   Cook until edges begin to set and the bottoms are brown, about 2 minutes.   Flip and cook until cakes are brown and cooked through.   Repeat with remaining batter, adding oil as necessary.  Serve hot with a dollop of sour cream or even yogurt mixed with a little chive.  

shared on :
The Weekend Potluck

Strawberry Freezer Jam

The last of the season's strawberries are among us.

I just went to the farmer's market and bought a HUGE amount of strawberries in order to make my love of them last.  How can it last?  By making freezer jam!

Have you made this yet?  This was my first attempt and I must say, it is easy to do.  Plus, it turned out great. The jam was chunky like I like it and not too sweet. (I cut down the sugar a bit, cause I like it a bit tart) Perfect on homemade biscuits, or on an English muffin, bagel, or toast.  

If you like jam this is perfect for you.  You can use this recipe with any fruit.  Just choose your favorite and cook away!  Next I think I'll make blackberry jam.  I spied a great source for blackberries at the farmer's market the other day.  Plus I love the tart flavor of blackberries.

What makes this easier than normal canning is the process.  You don't have to boil all the jars, and then fill and seal them in simmering water.  None of that.  Just cook the fruit, prepare the pectin, and mix them together.  Freezing your jam removes the need for the canning process.  So this is an easy take on canning.

I hope you enjoy some summer fruit by turning it into jam.  How great would it be to take a bit in January of some fresh strawberry goodness?  Pretty great, I'd say!

What's your favorite item to can?



Strawberry Freezer Jam

makes 5 (1 cup) containers

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
3 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin

Stem strawberries and place in a bowl.  Using a potato masher crush strawberries thoroughly.  Measure 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

In a small saucepan mix water and pectin.  Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved.

Fill 5 1/2 pint mason jars or freezer safe containers (1 cup containers) to within 1/2 inch from the top. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. It may be stored in the refrigerator up to 3 weeks or you may freeze up to 1 year. Thaw in refrigerator before using.