Tonight I’m frying up some squash to go with my pork and I made some big butter beans, dried butter beans. We will also be icing up our cupcakes SCROLL DOWN FOR RECIPE AND LINKS: WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAY PAL IS CHEAPER! AMAZON- HIGH SELL FEES!
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. She had a kitchen that was about 12×12 . She had a round table in the center. There was never a time when there wasn’t something on that round table that we could eat. She made a pan of biscuits every day and a pawn of cornbread. She grew almost everything she made in the garden and canned many of her foods. She had a smoke house and that is where she stored her sweet potatoes and her russet potatoes. Granddaddy took the corn (field corn) that they grew to the feed mill every year so she had her own homemade cornmeal. If you want to learn how to cook like this woman, all you have to do is watch my southern cooking tutorials and you will become one of the best Southern cooks around. Your family and friends will love everything you make, and you will have more company and more company means more love in your home and heart! Thank you so much for being a part of this dream of mine. I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We raised our own corn for feed so it was field corn. We also raised our own hogs for sausage and bacon, and of course our own beef. We fed our bulls feed before sending them to the butcher so the meat would be delicious. Not sure why everyone wants grass fed beef and free-range chickens. They really do not taste as good as those fed with feed. We had a large family and when I was young all of daddy’s brothers and sisters lived in the valley around his parents. It was a great place to grow up with lots of things to see and do all around. Country people like us love the smell, beauty and fruit of the land. Daddy coon hunted for fun, and we watched our tv together in the living room at night while mama watched her soap operas during the day. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Fried Summer Squash
1 LB OF FRESH SUMMER SQUASH
1/8 CUP WHOLE BUTTERMILK
1.5 CUPS SELF-RISING FLOUR
SALT & PEPPER
CHOPPED ONION IF DESIRED
Wash squash and snip off ends with a knife. Cut squash in 1/4-inch-thick pieces. Cut circle pieces in half. Place in a medium bowl and pour buttermilk on it and mix it well with your hands. Put 1/2 cup self-rising flour in the bottom of a pie plate. Add half of squash. Salt and pepper generously. Using a sifter coat squash well with self-rising flour. Pour in remaining squash and repeat by adding salt, pepper and flour.
IRON SKILLET, WOK, OR LARGE SKILLET
COOKING OIL (CANOLA OR VEGETABLE)
Put enough oil in skillet to be about 1” deep. Oil must be HOT. Put a breaded piece of squash in oil and once it floats and sizzles Well, your oil is hot and ready! It takes a good 20 minutes to fry up squash. Do Not Rush. Flip a maximum of three times. Let squash sit in hot grease until it is golden brown before turning it over. Add more oil after turning once. You may have to rotate okra from edges to middle, so all will brown. Fry until it is golden brown. Take out with large slotted spoon and place on a paper towel covered platter/plate.
hey y'all it's t me with color belly coots and tonight I'm gonna fry up some squash I have made some dried butter beans today and I just put in opponent uh my others telling me it's preheated I just put in a pound of cornbread for two because somebody asked me could I give them a recipe for a cornbread for two so it's in the oven we we actually be the audience separate because I don't have that video for that so I'm gonna show you all how to fry some good squash I know the last time I did it it kind of look like a mess so I thought I'd try to make it look a little easier on y'all and so that's what I'm gonna do right quick I'm just gonna start with a pie plate buttermilk I use a little short in when I fry up okra or squash because it just makes the batter look prettier you're gonna need a sector with some self-rising flour in it and of course you're gonna need some squash here's my squash and let me get me a paring knife and I also need to I want Kristen back to mean it you disappeared for some reason but I need to get out my skillet I'm gonna fry this squash up in my deep skillet so for right now let's just cut this squash up let me show you how to do it it's a little harder for me to see y'all view so don't don't be surprised if I get them here and look um I am going to take my squash and I always have my trash can handy and I'm gonna cut off the ends and I'm just gonna slice it up in this Chris I'm gonna need one more pie plate please baby every time you get out everything you think you need you don't have it now once I get down to this part of the squash its core to how many people I'm cooking for and I know that I mess up with some of y'all Minds because I think throw stuff away but look that's just life I cut it in half once it gets too big because it's harder to fry up really big pieces if a squash has to the seeds in it are too big and I don't like the way it looks oh I will actually just could cut the sides off of it instead of cutting up the part that has the seeds I'll give you an example on this one I would cut this part see it doesn't have seeds I would cut all the way up to where it was real CD then squashes seeds aren't bad so I don't have to do this but I'm gonna show you how to do it I would cut a few slices on this side then I would start cutting along the edge like this until I got to those big fat seeds and then once I got to those big fat seeds I wouldn't cut up the rest of it to fry because sometimes especially some that you grow if you let me get too big when you start frying that up if this it's just a bunch of seeds it's not it's not all that tasty anyway you see how much I can get off of that with just not even getting the seeds so that's playing squash to front for me and Chris so now the next step that I do Christmas watching because I can't see my view good with my new telephone this morning I made a video and had the dog come let's covered up with the tape so it was real blurry now this is better meal we're gonna cut our squash in buttermilk now we'll rinse my hands where's the little snifter thing now if you wanted to be real picky about it now somebody said today y'all can't hear me is good on this phone so I guess I need to yell a little bit more but anyway if you want to you can drain your squash before you put your flower on it just so that it don't get too sticky and yucky because the last time I made it it was just like really big hunks and you know I've been fry stuff for a long time so it's no big deal to me I can make it look pretty no matter what it's like I mean I just know how to fry food but for some of y'all it would have just turned out to be a big mess so today I thought well maybe I'll drain it for y'all it's still coated in buttermilk but it's not just swimming in it now y'all the key to it is to get enough oh-hoh is to get it dry enough before we fry it so what I'm gonna do is I'm gonna put surprising flour in the bottom of this I need to start my ol frying so y'all just watch me for a second do that okay this is big we're gonna go ahead and heat up some oil actually I'm just gonna heat up my pan and then we'll come back over here and put our oil in it when it's hot everybody be the smartest thing to do all right so now we got fire in the bottom of this we're gonna take half of our squash and they long y'all like why don't you just put it in ziplock bag and shake it you can but if you want to be real pretty do it this way it'll be prettier I'm just gonna set this here because I don't want to fall back down in my phone all right I hope ever it good and salt it can I see my hands okay now we're gonna flour it and put the rest on top you know you shake enough flour on the top of it fit when we lay this on the top it'll get flour on the bottom of these and on top of the others now we're going to pepper it I'll have to wind up having to sneeze and salty now we're gonna flower it okay now I'm gonna bring no over to the stove y'all can let me know if you can see or not can you say Chris can you see the skillet and Smosh we don't need to move it you can see everything all right this skillet should be getting hot oh it's just sit there we go so when I fried squash I use a little oil and low Crisco I just think Crisco that's gonna pop a little because I had had that spoon over here in my meat let me show you my meat while we're waiting on that to melt this is my pork I made in the crock pot the other day when your watched I still got it left over we've ate it once for barbecue sandwiches and we're gonna eat it with supper tonight it's pork that I made in the crock pot with that live video during the day that day that Monday I cleaned got refrigerator here this Saturday no Sunday we're eating it so today it's probably about the last thing we need to be eating on it but we ain't gonna let you go to waste and we've got some butter beans I'll show you all these real quick can I see that Chris a delay in wood oh there's my better bench all okay sorry Oh for my rambling but y'all said y'all like my mom stuff so anyway I'm gonna back him up for a minute we're gonna fix this because when I throw this in there I need to toss this just a little bit okay and so I'm tossing it a little bit and then we're gonna come back over here can they say it Eddie there's a delay again okay yeah this screen is kind of black the iPad I can see exactly where y'all can see what yo I could see what I was video is in this I can't so much so it's a little different now it's gonna take a minute to fright the squash y'all so I guess what we'll do and I don't want to put it all in there at one time if I do it ain't gonna Brown pretty some of the money since I got to do it in two sections I might take a few pieces out oh just see how I could all right that all will get it here I'll take this 2.2 now we're gonna let those sit in there and Brown we've already saved the dumb they got flour on them smartest thing you can do is let them cry and don't mess with them now I've got it own pretty much hot so I think what we'll do well this is getting brown so you could just kind of go to mobile make sure they're all kind of sitting on the bottom good someone you know and then walk off and leave it until they get good and brittle so I'm gonna bring you over here hit me a spatula daddy Wow I just hurt my foot and we're gonna us up some cupcakes let me say what ya'll said be you looks like gosh it's so hard for me to tell on this thing I could see this okay if I say that I guess I can see this Oh daddy put it out for me to say thank you that's what I mean okay so we are going to I make it TIA okay sorry y'all thought ahead of titling out so I'm gonna get my parchment paper real quick well my squashes run I'm gonna put a tip down the bottom and I'm gonna set these cupcakes chris is gonna make them you didn't go get that little thing for me did you I want you to carry oh man no all right I've been telling them about it predation hit showed it to him yet here's here's what I'm gonna do I'm just gonna ask these up now this is cream cheese icing Oh take that extra off the end this is cream cheese icing so it really don't I don't like for it to be overpowering myself I know something y'all do so I'm just gonna ice them a little bit because they're really really rich matter of fact when I made this the other night I put it too much sugar in it I put I'm supposed to put 1/2 3/4 cups of sugar in my red velvet cake I put in two and a half cups and I had to to cut half cups of flour so it worked I mean it's fine but it wouldn't have kind of failed if I had not put too much sugar in it I do stuff all the time especially when I'm live I get nervous and I'm not paying attention to what I'm doing because I'm talking it's harder than you think y'all now we're gonna ice up this cake alright I squash it starting to get a little bit Brown so it's take this I'm gonna use a pie plate cuz I gotta put this in the refrigerator when I flip this one out the other night y'all I've lived it out too soon so it kind of come apart on the bottom and I don't normally ask something I always ask in this direction but let's go flip our squash to see how moist it is y'all um let's go flip our squash we're gonna reach this okay let me get the water off of here it's compartment so it's getting kind of growing we're gonna flip it now you don't want to flip it till it's brown my iron skillets doing good even the middle parts getting Braille instead of it just getting brown around the edges we're gonna walk off and leave it again that's the key to frying that stuff is don't mess with it too much all right see if we got our view okay I should have moved it okay I think it's okay white didn't even make sure okay so let me get have a spatula no my being spatula that's a cake with everything's dirty y'all he didn't run the dishwasher today we didn't and I've been doing the paper for my birthday and I've had my head in the International Building Code and the International existing building code all day reading cuz it's been so boring so I haven't got the dishwasher to run sorry I just put my other uh we call it a free in the washer today Chris you might want to come look at my squash baby because it had the red velvet red food coloring all over it this morning Chris was like I think you might want to wash that apron now even with red velvet you don't have to get crumbs all in it if you take the icing and push it over the edge before you ice is it Briona Chris we got to go do our squash Oh Chris is getting it up I don't know if I can see you my heart it's pretty perfect pretty and perfect so we'll throw the rest of it isn't that right quick finish us on our cake when I'm in the kitchen I'm always multitasking that's one reason you know I don't always do live video but I guess I can start and just move you around Winnie because I've never just seen it in one spot I'm always moving around because while you're cooking there's always time to do something else whether it's cleaning up or icing a cake or whatever it is there's some pretty hot I'm gonna turn it down a medium cuz that longer it sits there the hotter it gets I think y'all can see my cake okay let's finish off in this sucker up but like I said you don't have to get the crumbs in there if you just push it over the edges when you a sit I just have so much cake batter that I made 12 plus 6 I made 18 cupcakes in this cake and still had to throw some batter out when I make my cat all my cake recipes have a lot of cake mix now sometimes when I make red velvet I'll toast bitcoins and put my awesome but I wasn't feeling that from you so we don't have those today but there we have it our beautiful little cake to eat for dessert okay let's see if it's even done or uh coorporate is vaping and it is done now this cornbread y'all I'm gonna yell over here and lunch I'll send me flip it out is a cornbread I made for two people I mixed it up and I put my my real cornmeal in the bottom instead of just my cornmeal mix so we'd be a little crunch here and it is crunchy but that's muck one braid for two and that will get over here and flip these four they burn a lot from baby Brown anyway plus I turned it down a little bit so we're gonna have this squash and we're gonna have these big butter beans which are my very favorite dried bean they are my favorite by far been Chris laksa but he don't like them as much as me and Amy do we love them I say that and watch her she probably been a teeny I told y'all they didn't even help me wash the dishes and they don't but they never even eat our food they very rarely come up here and eat what I could man Chris ate most the time box and they never eat they eat junk junk junk and more junk alright I am going to turn this on back on the back I let it heat up so that it's good and warm let me just let y'all see it and let y'all see it's good and done let me get it down in those juices that was an actual pork chop these were the ribs but I saved the fat in the broth that they cooked in so that they wouldn't be too dry like this side over here look it's got all the wet part this side over here looks dry we'll just eat this part mint Chris the kids probably eat anyway and then here's my beautiful butter beans that we made today I guess y'all gonna see those and they're just made with bullion oil and salt I need to put a little bit of pepper in them just to make them even better can they see that create I had to promise Chris if he made me a plate with a paper towel I wouldn't catch it on fire today so I'm doing good and I'm holding it up high trying to get away from a lot our delicious squash our delicious pork that was made while I was lounging Monday in the crock-pot and delicious big butter beans with homemade cornbread is a great supper on a Sunday it didn't take long at all y'all seen how fast it is to cook a good meal I already had my meat fixed which you can do all the time how fast it isn't even iced cupcakes with a tip and ice to cake in between y'all can do it thanks for watching and color valley cooks where we could like our moments death but i love y'all