Simply Southern Supper

hey everybody it's Karen with food and family I'm getting ready to start my dinner I'm going to cook some dried baby llama beans in my insta pot and I wanted to use the ham bone to cook in them but I'm also going to bake some of the ham I cut off a big piece for our dinner tonight we won't eat all of that and I put the rest in this zipper bag and then I can seal it up in my food saver later so I put that ham bone in here I'm going to add my beans now this is one pound of baby lima beans I'm going to add water now this ham is going to be salty so I'm going to add a little bit of salt but not a whole lot so I want this water to come up about that far over the bangs between your first and second knuckle and I'm going to put just a tiny bit of salt seriously not much that's about a half a teaspoon because if they need some we can add it at the end I know some people say that um you've got to put salt in your beans when you're cooking them because it'll make them tough I've never had a tough vein I'm going to put a couple of tablespoons of butter you can use unsalted butter so you don't have to worry about the salt it's just going to give it a little added flavor and then I'm going to set my instant pot I'm going to just pressure cook it and I'm going to go an hour 55 minutes usually does it but I'm going to go ahead and say one hour leave it alone and it will start by itself just make sure it's sealed and it is who sit this out of the way [Music] now see it'll start itself okay so in this dish I'm going to put my ham that fits perfectly let's move this board out of the way you say I used a plastic board y'all know I do that when I'm doing dealing with meat and I know those are supposed to be cooked and basically all we're doing is heating it all the way through but I still wanted to put it on a plastic board nothing left to do to this ham I like to put black pepper on my ham we just like the taste of it now park Jones he'll be here smearing it in yellow mustard that's very good as well he does our holiday hams and that's what he does he likes the spicy like the deli style mustard that's what he likes to use got me a big piece of foil I'm going to put the tiniest bit of water maybe quarter of a cup and I'm going to seal this really good and get it in my oven my oven is heated to 375 and I'm Gonna Bake this this small piece is probably going to bake about an hour I'll take it out and look at it and see what I think you just want it hot good and hot all the way through so let me get this in the oven my beans are going and I'm going to come back and we're going to fry up some potatoes we're going to make some cornbread and some coleslaw see y'all stay with me okay okay so our beans are going and we have our ham in the oven so I'm gonna take a minute and I'm going to mix up some coleslaw and get it in the refrigerator I've just got the this is the bowl I'm going to keep it in I'm going to serve it in so I'm going to mix it in why mess up too many things that's just some more to clean up right this is just a store-bought coleslaw and yes I did cut up my own cabbage for coleslaw I just wanted to make it easy tonight and do this so I've got dill relish you can use sweet relish if you want to we like Dill and let me get a big spoon at using I love Duke's Mayonnaise y'all know that Dukes are Hellman's someone put some mayonnaise in and we'll have to eyeball how much that's the one how big was that pack this was 14 ounces of coleslaw and I put in that's almost half a cup let's put in a little more about a half a cup of mayonnaise and I'm gonna put my dill relish in I'm just gonna this is just uh a regular spoon and that is probably a tablespoon let's put another one two tablespoons we'll Stir It Up and see what we think we'll just do it until we we like it let's make it happy better and you know what I'm gonna do I'm going to add a little bit of salt and pepper not a lot that was not half teaspoon of salt I promise you stir it real good and this is gonna be so good with that ham now looky there that coleslaw is done I'm gonna cover it this lid I'm gonna pop it in the refrigerator and it's done that much is done out of the way Okay so let's clean this up move this out of the way okay let's make some cornbread I'm going to put it in with my ham you know normally I cook my cornbread y'all heard me say it so many times on 435 well I don't want to cut my ham on 435 so I'm going to put my cornbread in it'll just take it look a few minutes longer to cook but it'll cook just fine now I'm just doing a little Skillet of cornbread so we don't need a lot I've got one cup of white lily buttermilk mix and I'm putting I know it's got flour in it but I like to add just a little extra flour that might have been a tablespoon in a half maybe and I'm gonna put salt in it that was self-rising flour and the buttermilk mix and I know they both have salt but I like the extra it just makes it a delicious cornbread I make cornbread like my mama did I'm gonna get I've got my Skillet sitting here I'm just making a small pan and I'm gonna put more put about four tablespoons of butter in it makes it so good and we're gonna let that butter melt and let it get hot okay so let's stir that up now I want to add this is this is the low-fat buttermilk this is not the full fat buttermilk whole buttermilk because I couldn't find it so when you're using whole buttermilk it takes a little bit more than it does when you're using just regular low-fat buttermilk and I can't tell you exactly how much that was I have a video out where I made cornbread and the recipe is on that video and if I don't forget I will link it with this video so you'll have it I've probably used closer to a cup three quarters of the cup of milk buttermilk now if you're using whole fat like I said it takes more simply because it's thicker but look at that consistency you see that that's what you want so let's let this Skillet get hot get the butter melted and I'm going to come back and I'm gonna show you I'm gonna pour this in and we're going to put in the oven then I'm gonna see what it looks like this I like to let my corn bread mix it for a couple of minutes before I put it in the pan anyway so yeah give me a minute and I'll be back okay we're back our butter has melted and it's gotten nice and hot our cornbread mixture has set here and what it does it kind of Rises a little bit and then just stir it down and it's going to be some delicious and y'all know what I forgot I like to put a little bit of oil in my cornbread mixture keeps it moist inside that might have been a tablespoon you don't have to you can use um melted butter if you want to but you don't have to put any at all all right let's put this in there I don't know if you can hear it or not can you see it on the camera where it's bubbling up that butter has browned a little bit and all it's going to do is give it some good flavor if you have never had browned butter you don't know what you're missing and see how it's doing on the edges there oh my goodness this is going to be so good so I'm going to get that popped in the oven and we're going to get it bacon and I'm gonna come back we're going to slice up cut up some potatoes and get them ready to fry and we're going to cook them right here for you to see hold on be with me all right I'm back the sliced up peel and slice up some potatoes I've just now my potatoes are on the small side today um I got them at the local grocery store here but they were they were kind of small they looked good so you know what but in that case you just cut up an extra one if you need it okay so this is my last potato get it peeled and I'm gonna sit I'll step over here and rinse them real good you see I peeled my potatoes in this bag now all I have to do is pick it up and throw it away now I like to peel or cut my potatoes on the little on the thinner side when I'm frying them like this I want all this water out of here because I'm going to pour my potatoes straight from this into my skillet and we know it don't mix with water could you potato straight down the middle that's all I'm doing and then I'm slicing it you see how I'm doing that you just got a little Half Moon shapes are y'all liking this new angle let me know now I'm using my really sharp reading knife I also have a link to Raider everything's in the description box when you look at the description of the video the title you'll see more click on mower and it opens it up a description box the link to my Amazon store where you can if you're interested in anything I use you can look there there's a link to the Raider knife store and if if you don't have any Raider knives I promise you'll be happy if you get some they've got the silver handle they've got black handled ones now and they have rinse my hands a little bit so what I'm going to do next is I'm going to put a little bit of oil in this pan that I've had getting hot and I'm going to use some more butter it's going to be good frying those potatoes in it and I have an onion just a small onion I'm going to cut it up and we're going to fry it with those potatoes and it's so good all right yeah that is so hot can you hear it you see what I'm doing now I'll pour these in here that smells so good and I am going to cut my onion now I'm just going to do see if I can get over here where you can see me just like half the moons is what I'm doing and then I'm going to scatter it on top of these potatoes we're going to do the whole onion because that onion will cook down and there we go [Applause] these little bits now let's make it good we're gonna salt and pepper it it's not much salt and we're going to Pepper it and I think y'all I'm gonna do something a little different today I'm gonna sprinkle a little garlic powder [Applause] on top of those onions and I'm gonna sprinkle a little bit of pepper on it paprika somebody got on me for saying paprika that's how I've always said it [Applause] I'm gonna put my lid on it and we're gonna smother from that's what I call it all right y'all give me a minute and we'll be back and we're going to have this supper pulled together we already have our beans going we've got our ham and our cornbread our slaws made potatoes are fried that's all we're having I'm going to slice up some tomatoes and cucumbers and I've got some green onions in the refrigerator and we're going to have a good dinner tonight y'all stay with me and I'll be back okay we've got this supper pulled together and I want you to say who just come in the door I tell you what his timing is perfect hello you know when I have dinner done don't you oh that smells good yep so excuse us for a minute let's fix us a plate you ready look at this ham yeah this ham let's hold that up so they can see that okay it is it is so juicy still it's moist and it's not overcooked it's still got that little hint of pink yes I told them you usually coachers and mustard mustard sometimes spicy mustard but uh we didn't do I didn't do that so let me show you what I'm going to do with my cornbread I'm gonna open it up but I'm going to slather it in butter I'm gonna slather it in butter and I want it to get warm and melty in there that picture look at here I'm going to open this bread up I'm gonna put a little more butter and a little more and then look what I'm gonna do this is how we grew up eating yeah and there's bits of ham and these veins oh you can't buy this in restaurant lucky there we have tomatoes and I wash my hands thank you we have tomatoes that are sliced some cucumbers banana peppers this all came out of our garden except for the green onions they didn't that's the only thing that store-bought let's get what do you say you give this a try you're still fixing your plate I just took mine to the cornbread that was good yeah fluffy it's not grainy like you get a lot of times not that you get though yeah I know what you're saying I know what you're saying it's not uh grainy that's a good word for it so let's try this Sam I got a bean on here um are those tomatoes out of the garden yes good um Ham's tender to cut yes it is let's try it with the bed that was good now this is a Down Home Southern meal you don't get this in a lot of places this is what we how we grew up eating our mothers our grandmothers this is what they cooked and this just takes us back to those days that we were with them all right thanks everybody we appreciate each and every one of you and I'm so happy you're in the kitchen with us today please like share subscribe to our Channel and don't forget hit that little notification Bell so you'll know when we post our next video we're going to go have our dinner now you ready I'm ready all right we'll see you soon bye everybody good night

Channel: Karen Jones Food & Family

Views: 15,788

Keywords: #karenjonesfoodandfamily, #foodandfamily, #rada, #radaknives, #supper, #southern, #simple, #delicious, #easytomake, #cookathome

Id: CI105SYkOc8

Length: 21min 48sec (1308 seconds)

Published: Fri Jul 21 2023