Thursday, July 29, 2010

Bottom of the Jar Gooey Baked Chicken

Baked chicken gets a jazzy sauce from those bottom of the jar jams, jellies and preserves lurking in the back of your fridge.

Bottom of the Jar Gooey Baked Chicken

Ever had a jar of preserves or jam that seems to just keep getting shoved aside in the fridge and ignored? Use it up to create a nice sauce to jazz up some plain ole chicken! Rachael Ray is the one who introduced me to the "bottom of the jar" theory, and I use it often since it's a great way to create a super-easy sauce, and add a punch of flavor to an otherwise plain baked or grilled chicken, and other meats.

Bookmark and Share

Tuesday, July 27, 2010

Classic Turkey Club Sandwich with Cajun Mayonnaise

A classic turkey club sandwich with deli turkey, crisp bacon, garden fresh tomatoes, romaine lettuce and finished with a spicy Cajun mayonnaise.

Classic Turkey Club Sandwich

Recently we were having a discussion on the Facebook page about what to eat when it's too hot to cook and two of the most popular responses were tomato sandwiches and BLTs - both of which I love. I couldn't help but think of an old fashioned club sandwich though, so the next time I cooked some bacon, you know I planned a few extra slices to have ready for one! Sliced turkey breast, crisp bacon, garden fresh tomatoes and lettuce, sandwiched between lightly toasted bread with a bit of mayo - what a great summer sandwich! Be sure to sprinkle just a bit of salt and pepper on those tomatoes too to really bring out their garden fresh flavor.

Bookmark and Share

Cajun Mayonnaise Recipe

A great all purpose mayonnaise with a Cajun kick, that goes great on just about any sandwich.  Try it on this Classic Turkey Club!

Cajun Mayonnaise
From the Kitchen of Deep South Dish

1 cup mayonnaise
1 tablespoon of chopped, fresh parsley
1 tablespoon of spicy mustard, like Emeril's
1/4 to 1/2 teaspoon of Zatarain's Big & Zesty Creole
   Seasoning, or your favorite Cajun/Creole
    seasoning, or to taste
Fresh cracked black pepper, to taste

Combine and refrigerate until needed.

More Sauces

Zatarain's Big & Zesty seasoning is a large flake seasoning that looks like this:

Bookmark and Share

Sunday, July 25, 2010

Classic Patty Melt

A diner classic, Patty Melts are made with very thin, oval shaped burger patties, and served on thin grilled rye bread, with caramelized onion, and Swiss cheese. Just amazingly delicious!

Classic Patty Melt

Patty melts have been around forever and are a classic diner food, but I don't hear much about them anymore. I happen to love them though and what's not to love? A thin burger - read that again, thin burger - on grilled rye with caramelized onion, sandwiched between melted cheese - it's pretty much good ole comfort food.  When's the last time you had one?

Bookmark and Share

Tuesday, July 20, 2010

Shrimp and Fettuccine

Shrimp and andouille sausage, cooked in a buttery sauce tossed with fettuccine, fresh herbs, artichokes and pimentos.

Shrimp and Fettuccine

This recipe for Shrimp and Fettuccine was in my Mama's collection and written in her hand which always makes me nostalgic and miss her even more than usual. She had written at the bottom of the recipe, "this dish will make them scream for more," which always makes me smile. Well, I don't know about all that, but I can say that this is definitely a restaurant quality pasta dish that, despite the inclusion of artichokes, The Cajun gobbles up and declares delicious! That's a winner to me.

Bookmark and Share

Sunday, July 18, 2010

Cowboy Burgers

To me a good Cowboy Burger should have a smoky element and a spicy element - Worcestershire, BBQ & steak sauce, just a dash of Liquid Smoke, and a bit of cayenne and chipotle chili powder. Top it with thick cut peppered bacon.

Cowboy Burgers

I love burgers on the grill and there are about a million ways to make them I suppose. Some people are burger purists - insisting that burgers must be meat and nothing more, putting all of the additional flavors on top of the cooked burger.  Others don't mind mixing flavor accents right into their burgers. I personally like burgers both ways, and this recipe is one of those mix-in types.

I have no idea how Cowboy Burgers came to be named, but I'm pretty sure it has nothing to do with football and everything to do with hard working ranch hands. They do usually involve some element of steak sauce and bacon at minimum.

Bookmark and Share

Friday, July 16, 2010

Classic Old Fashioned Soda Fountain Banana Split

A classic, old fashioned soda fountain banana split, made with a banana, pineapple, strawberry and chocolate syrup toppings, one scoop each of vanilla, chocolate and strawberry ice cream, whipped topping, chopped nuts and a cherry garnish.

I pondered a bit on what kind of creative and unusual foodie banana split I could come up with, but you know what? To me, there is really only one banana split. A classic, old fashioned, soda fountain banana split. Let's face it, I'm a simple, country cook and no foodie gourmet, so what else would you expect from Deep South Dish?

A fresh banana, split lengthwise, vanilla, strawberry and chocolate ice cream nestled between the slices, and finished with pineapple topping, strawberry topping, and chocolate syrup, whipped cream, a sprinkle of chopped nuts and of course, at least one cherry on top. It is, at least in my eyes, the perfect, ultimate banana split.


Classic Old Fashioned Soda Fountain Banana Split
From the Kitchen of Deep South Dish

  • 1 banana, split lengthwise
  • 1 scoop each of vanilla, chocolate and strawberry ice cream
  • Pineapple topping
  • Chocolate syrup
  • Strawberry topping
  • Whipped topping, like ReddiWip
  • Finely chopped nuts
  • Maraschino cherries, with the stem

Cut the banana in half, lengthwise. In an oblong dish or banana split boat, place the banana slices on the outside edges.  Place a scoop of vanilla, chocolate and strawberry ice cream in between the banana slices. Top the vanilla ice cream with the pineapple topping; the chocolate ice cream with the chocolate syrup, and the strawberry ice cream with the strawberry topping.  Squirt a dollop of whipped cream on top of each ice cream scoop, sprinkle nuts on top and place one cherry on the top of the center ice cream, or one cherry on each scoop!

Serve immediately.

Makes 1 serving.


Requires Adobe Reader - download it free!

Check These Out Too!

Southern Peach Ice Cream
Homemade Strawberry Buttermilk Sherbet
Watermelon Strawberry Granita

Images and Full Post Content including Recipe ©Deep South Dish. Do not repost elsewhere without explicit permission. All rights reserved.

Bookmark and Share

Thursday, July 15, 2010

Watermelon Strawberry Granita

A granita made from juiced watermelon and strawberries and frozen and scraped, for a tender, icy and cold treat perfect for summer.

Watermelon Strawberry Granita

I tell you what, the good Lord sure knew exactly what he was doing when he planned for ripe and juicy tomatoes, cucumbers and watermelons right in the midst of The Dog Days of Summer Down South. They are, every one, cooling foods, loaded with water and we've sure been eating our share of them here lately, no doubt. If you're heated up, I promise you that a big ole slice of ice cold watermelon will cool you down right quick and well, I thought, why not take some and turn it into a granita? Y'all, it's like instant air conditioning.

Bookmark and Share

Wednesday, July 14, 2010

Zesty Herbed Rolled Pastry Dumplings

A rolled pastry dumplings with an infusion of heat and herbs.

Zesty Herbed Rolled Pastry Dumplings

These rolled dumplings for chicken and dumplings came about during one of these rainy periods we'd been having lately when I was poking through this rather overloaded freezer of mine, when I ran across a few chicken carcasses, some homemade stock and some already cooked chicken ... all taking up far too much room. After a bit of discussion on Facebook between soup, stew or chicken and dumplings - well, chicken and dumplings won out. I guess rain or snow, sleet or hail, or even oppressive southern heat and humidity ... you just can't separate us southerners from our chicken and dumplings!

Since I had it pretty easy on the chicken part of this recipe, courtesy of my freezer, I thought it would be a great opportunity to put up a rolled dumpling recipe - which effectively made the dish I was making, Chicken and Pastry, rather than Chicken and Dumplings. Some people also call this style of dumpling "slick dumplings," and turns out that they do get kind of slick-like once those thin pastry dumplings soak up in the stewed chicken.

Now, I would never be so bold as to exclaim that there is only one way to make the best dumpling. Clearly there is not. I grew up with the bigger, soft and fluffy drop dumplings some of y'all refer to as "Yankee" dumplings, and personally I prefer those myself. Many other folks grew up with the thinner, rolled dumpling which is what they love and prefer. Neither way is better or easier than the other, they're just each a different kind of texture experience, so I say give them both fair time!

I did decide to experiment a bit with some seasonings and was thrilled with the outcome. Of course, you can simply omit the extra seasonings for a very basic rolled dumpling, if you prefer. These savory dumplings could also be used in a number of soups or stews as well, and by the way - they freeze great!

Whisk together the flour with the poultry seasoning, black pepper, Creole seasoning, sage, and parsley. Add the shortening and cut it into the flour until it forms pebbles.

Make a well in the center and add most of the buttermilk or milk; use a fork to draw the flour into the milk. Add the remaining buttermilk and mix; dough will be a bit shaggy.

Form mixture into a ball and turn out onto a lightly floured surface, kneading three or four times, then press flat into a disk.

Using a rolling pin, roll out the dough until very thin - about 1/8 inch or 1/4 inch if you prefer them a bit thicker. I went a bit thicker on mine. Use a pizza cutter or knife to cut into 1 inch squares or thin strips, as desired.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!


Recipe: Rolled Pastry Dumplings

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings

  • 2 cups of self rising flour
  • 1/2 teaspoon of poultry seasoning
  • Black pepper to taste
  • 1 teaspoon of Zatarain's Big & Zesty Garlic & Herb Creole Seasoning, or your favorite Creole seasoning, optional*
  • 1/4 teaspoon of dried sage
  • 1 tablespoon of chopped fresh parsley
  • 1/4 cup of shortening
  • 3/4 cup of buttermilk or whole milk
  • Stewed chicken

Whisk together the flour with the poultry seasoning, black pepper, Creole seasoning, sage, and parsley. Add the shortening and cut it into the flour until it forms pebbles. Make a well in the center and add most of the buttermilk or milk; use a fork to draw the flour into the milk. Add the remaining buttermilk and mix; dough will be a bit shaggy. Form mixture into a ball and turn out onto a lightly floured surface, kneading three or four times, then press flat into a disk. Using a rolling pin, roll out the dough until very thin - about 1/8 inch or 1/4 inch if you prefer them a bit thicker. Use a pizza cutter or knife to cut into 1 inch squares or thin strips, as desired. Drop into slow boiling broth, give a gentle stir to coat all of the dumplings, then cover and allow to cook about 5 minutes or until dumplings are cooked.

*Ingredients in Zatarain's Big & Zesty Garlic & Herb Creole Seasoning, contains in part, salt, red pepper, oregano, garlic, onion, sugar, and paprika.

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Old Fashioned Homestyle Chicken and Noodles
Southern Vegetable Beef Soup
Homemade Beef Stew

Posted by on July 14, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
Bookmark and Share

Monday, July 12, 2010

Cucumber Dill Tea Sandwiches

Cucumber dill cream cheese sandwiches are a classic southern finger food at parties, weddings, a ladies brunch, bridal and baby showers, but truthfully, they are just as wonderful just to enjoy anytime served with a side of sliced garden tomatoes for a light, cool lunch.

Cucumber Dill Tea Sandwiches

It sure is hot isn't it? And it's not only hot in The South, it's pretty much hot everywhere here lately it seems. Well, these little tea sandwiches are cool as a cucumber, literally!

Commonly found at weddings, bridal showers and parties of all kinds in The South, they are a delightful and cool lunch and a great way to use some of those summer cucumbers. Most often served on thin, white bread, crusts removed, and sliced into quarters, and honestly, a bit addictive.

In Kentucky, you'll often find a version of these cucumber sandwiches referred to as Benedictine Sandwiches, apparently named so after a caterer many years back and traditional fare at Kentucky Derby parties all across the South. Most often they are made with a few drops of green food coloring to give them a vibrant green shade.

Bookmark and Share

Friday, July 9, 2010

Batter Fried Shrimp

Fresh shrimp dipped in a batter, then in a seasoned flour, and fried to a golden, crispy crunch.

Batter Fried Shrimp

Fried shrimp is a Deep South favorite, no real surprises there. Batter fried shrimp is just another delicious alternative from classic southern fried shrimp that we enjoy in this area.

Bookmark and Share

Wednesday, July 7, 2010

Grilled Pimento Cheese Turkey Burger with POM Coca-Cola Glaze

A moist flavorful turkey burger, filled with sweet onion, apple, pepper jelly, fresh herbs, a touch of oatmeal and finished with a pomegranate glaze, pimento cheese and coleslaw.

Turkey Burger with POM-Cola Glaze

I represented POM Wonderful 100% Pomegranate Juice in the POM Wonderful Recipe Battle with a Take 2 rematch against another blogger representing Coach's Oats. The recipes were required to be both savory and summertime BBQ related, and make use of both products.

I have certainly shared my love of POM Wonderful, it's amazing antioxidant properties and great taste, both straight up out of the bottle and as an ingredient in beverages and cooking, but Coach's Oats were new to me. Well, I know that some of you are big fans of steel cut oats, so I tell ya, these are definitely worth a look y'all. Imagine a 100% whole grain oatmeal with the texture of steel cut, that is stovetop ready in 5 minutes, and can also be microwaved! Yep! Not 30 to 45 minutes - but only 5 minutes - thanks to a special process called Cracked n' Toasted™.

For the battle, I knew instantly I wanted to marry the two elements of POM and Coach's Oats in a turkey burger, but the challenge would be to create a turkey burger that is both moist and flavorful. Inspired by the Trump Bar and Grille's Mar-a-Lago burger, I sought to have each of the ingredients used to compliment the other – the apples and sweet onion in the burger, the tartness of the POM Wonderful glaze, the sweetness of the peppers in the pimento cheese, and the added texture from the crunch of the spicy coleslaw. It all came together beautifully.

The sweet onion and apple also helps to keep the burger moist and adds a bit of flavor and sweetness, while the Coach’s Oats adds a boost of tenderness, flavor and fiber. The lemon zest counters some of the sweetness and adds a bit of freshness - just a couple of passes over the microplane is really all you need. Dried herbs can be substituted for the fresh herbs by reducing them by half, and a mango chutney or apricot jam can be substituted for the pepper jelly. I used homemade pimento cheese and homemade coleslaw, both of which, together with the POM glaze, can be made ahead. For ease of preparation and to save time, you can certainly substitute store-bought on both.

Bookmark and Share

Monday, July 5, 2010

Southern Summer Succotash

Basic lima bean and corn succotash gets a boost from summer bounty with the addition of sweet Vidalia onions, fresh tomatoes, bell pepper, okra and some smoked meat.

Southern Summer Succotash

Hope everybody had a wonderful holiday weekend with friends and family, and an extra day off today to recover. All the carbs and meat of late have me in the mood for some veggies and what a great time to introduce some summer succotash!

To be honest, I love a simple succotash mixture of baby butter beans and corn, maybe with a bit of onion and garlic, always some butter, and sometimes just a splash of cream. You can make succotash using fresh, frozen or even canned vegetables, so it's pretty much a year round dish you can serve anytime.

Bookmark and Share

Friday, July 2, 2010

Strawberry Watermelon Mojito

Take lime and mint, the classics of the mojito, and combine them with strawberry and watermelon, for a cooling summer beverage.

Strawberry Watermelon Mojito

Just a quick fly-by since I promised to post this in the 4th of July recipes post.  My computer is runnin' slow as Moses tonight anyway. I'm pretty sure its memory is a bit sluggish and I know how it feels.

Hope everybody is having a great start to what is hopefully a long holiday weekend - Happy Independence Day!

A refreshing summer beverage, that borrows the classic lime and mint of the mojito, and marries it with strawberry and watermelon - a great adult cocktail for any summer celebration. Here's how to make one.

Bookmark and Share

Thursday, July 1, 2010

Root Beer Glazed Drumsticks

Grilled chicken is first brined in a salt water solution, then given a light rub, and finally glazed with a root beer reduction.

Root Beer Glazed Drumsticks

I have been wanting to get a root beer glaze up for awhile and finally got around to it - just in time for the 4th! You can use whatever chicken parts you prefer, drumsticks just happen to be my most favorite part of the chicken - so juicy, tender, and full of flavor, especially with a brine.

Bookmark and Share
Related Posts with Thumbnails