A true southerner's supper

Gin Lee

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Roast beef, American fried potatoes, with black-eyed peas, and cornbread/Gin Lee

A true southerner's supper

What did I make? Roast beef, American fried potatoes, with black-eyed peas, and yellow cornbread. It just can't get much more southern than that y'all!

Nobody's belly will be rumbling after eating this stick to your ribs supper. That's a guarantee!

So let me dive into the details of how I whipped this meal up.

First, I peeled five red potatoes, then I roughly diced them. (Meaning I diced them in different bite-sized shapes.)

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Frying American fried potatoes/Gin Lee

I added canola oil to my frying pan (skillet) and allowed the oil to become hot and bubbling.

Then I transferred the potatoes into the skillet, seasoned them with ground black pepper, seasoning salt, placed a lid over the top, and fried them for about fifteen to twenty minutes over high heat. I flipped the potatoes over midway so that all sides of the diced potatoes were cooked to a golden brown and crisp. Once the potatoes were completely cooked through, I used a slotted spatula and took the potatoes up out of the oil and onto a paper towel lined platter.

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Draining the potatoes on a platter lined with a paper towel/Gin Lee

Next, I just opened a can of roast beef, transferred it to another hot skillet with one teaspoon of oil. I added a sprinkle or two of fresh ground pepper and stirred the roast beef almost constantly until it was heated through.

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American fried potatoes with roast beef/Gin Lee

Then I transferred the roast beef, stirred it into the American fries. Then set it aside, while I was waiting for the cornbread to come out of the oven.

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Southern-Style yellow cornbread/Gin Lee

Southern-Style yellow cornbread

Ingredients:

  • ¼ cup of melted butter
  • 3 eggs
  • 1 cup of buttermilk or any other type of milk
  • 1 ¼ cups of yellow cornmeal
  • 1 cup self-rising flour
  • ½ cup granulated Splenda or sugar

Instructions:

Preheat the oven to 350 degrees F. Lightly grease a pan. Set aside.

In a medium-sized bowl, add the list of ingredients. Mix with a fork until all the ingredients are well incorporated.

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Pouring the cornbread batter in a prepared pan/Gin Lee

Pour the batter into the prepared pan, and bake for about thirty minutes or until the top and the bottom of the cornbread are golden.

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Cooking crock-pot black-eyed peas/Gin Lee

To complete this meal, I cooked a crock pot of black-eyed peas. The peas should be started earlier in the morning so that they'll be cooked in time for supper.

Crock-pot black-eyed peas

Ingredients:

  • 1 pound bag of dried black-eyed peas
  • 6-7 cups vegetable broth
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of dried onion flakes
  • 1 teaspoon of garlic powder
  • 2 tablespoons of butter

Instructions:

Add all the ingredients to a crock-pot, place the lid on and cook on the medium-high setting for about eight hours.

Serve as a side and enjoy!

Notes:

If you're making just the crock-pot black-eyed peas as a meal to itself, add three to four slices of cooked bacon, slices of cooked ham, and or a ham hock for extra flavorings.

I didn't add any extra meat with my crock-pot black-eyed peas for this meal, because I knew I would be making the American fried potatoes, roast beef, and cornbread this evening to go alongside the peas.

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It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

Hickory Ridge, AR
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