|Gumbo potato salad generally has no eggs or pickles in it and is mostly mashed. It's perfect for eating with gumbo, whether you scoop it right into the gumbo bowl, or serve it on the side.|
Monday, February 28, 2011
Friday, February 25, 2011
|Southern Iced Tea made with the addition of pineapple, orange & lemon juices.|
Southern Fruit Iced TeaThis is a spring and summer take on our fabulous Southern Iced Tea, made with the addition of pineapple juice, orange juice and lemon juice - and a touch of cherry juice, if you're so inclined. Now if that doesn't scream spring, I don't know what does! Okay, yeah. I know I'm a little early. And, I know we are technically still in the winter season, yes, even down here, but this little taste of spring weather that we have experienced in the past couple of weeks has had me in the mood for ushering in springtime. It's a short lived season down here anyway, but one of my favorite times of the year.
Wednesday, February 23, 2011
|Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. Served with a drizzle of creamy milk gravy made from some of the pan drippings, it is truly good ole comfort food.|
Chicken Fried ChickenSounds a little silly doesn't it? I mean fried chicken is just, well, fried chicken, how could it be a chicken fried chicken? Right?
A Facebook reader posed that very oddity when I mentioned I was making Chicken Fried Chicken for Sunday supper. It really just refers to the preparation - a method similar to chicken fried steak - and, what sets it apart from traditional bone-in fried chicken. For this dish, a boneless, skinless chicken breast is pounded flat, sort of like a schnitzel, then dredged in flour and fried. Then, like it's kissing cousin, it is served with a drizzle of creamy milk gravy made from some of the pan drippings. Good ole southern comfort indeed.
Monday, February 21, 2011
|A wonderful popcorn treat that is delicious made fresh at home - popcorn tossed in a buttery caramel toffee coating with your favorite nuts, what is not to love about that?!|
Homemade Crunch and MunchWay more than Cracker Jack, way more than dark Caramel Corn, Butter Toffee Popcorn - or more specifically Crunch and Munch - has always been my love. What sets Butter Toffee apart from Caramel Corn? I don't really know! I know a lot of people simply call this Caramel Corn, but to me Caramel Corn has a much deeper, richer molasses flavor and is darker in color. Butter Toffee popcorn, is more brown sugar buttery, and lighter in color than Caramel Corn to me. But, that's just me, because The Cajun just calls this Caramel Corn. I can tell you one thing that we agree on about it. It is addictive!
Friday, February 18, 2011
|Shrimp and Sausage cooked in a spicy tomato, roux and trinity enhanced sauce, and served on a bed of Garlic Cheese Grits.|
Gulf Coast Shrimp and GritsGrits are a southern dish for sure, and though classic Shrimp and Grits is more of a Lowcountry Southern dish, than it is a Deep South Coastal dish - don't y'all know we sure took it up down here too!
Grits are a perfect southern side dish with eggs for breakfast no doubt, but we certainly bring them out of pantry for other meals down here too. Eggs in Purgatory makes a perfectly good dish for brunch or even for supper, as does Grits and Grillades and here, Shrimp and Grits.
Tuesday, February 15, 2011
|A creamy chicken soup that uses strips of flour tortillas as a dumpling.|
Chicken Dumplin' SoupHow can you not love a soup that is called Chicken Dumplin' Soup? I mean really!
When we were chatting one day over on the Facebook page about Chicken and Dumplings, or more specifically, drop dumplings versus rolled dumplings, one of the readers there mentioned using tortillas as her dumplings. When I ran across this recipe for soup and saw that it used tortillas for dumplings, I knew I had to try it. Boy am I glad that I did. It is downright yummy y'all!
Sunday, February 13, 2011
|A collection of main dish favorites, sides and desserts for Sunday dinner from Deep South Dish.|
Friday, February 11, 2011
|Sriracha Hot Chicken wings glazed with Steen's pure cane syrup and sriracha hot chili sauce.|
Cane Syrup Glazed Hot WingsY'all must know by now how much I love my wings, so they certainly were destined for the Super Bowl menu this past weekend. I decided I wanted to try something a little different though and pulled together this Cane Syrup Glazed Sriracha Hot Wings recipe. I wanted something with a sweet and spicy mix to it, so decided to try some pure cane syrup with Sriracha sauce, instead of Louisiana hot sauce. Don't be frightened by the 1/4 cup of Sriracha. Though these wings absolutely have some heat to them, the sweetness of the pure cane syrup really does help to balance it out. You can also certainly substitute any favorite hot sauce here.
Wednesday, February 9, 2011
|Pretzel S'mores with Valentine's Sprinkles.|
Pretzel S'moresI wish I could say that this idea for Pretzel S'mores was my brainchild, and though the recipe method is mine and completely different from the original, the idea came from a Rold Gold pretzel ad I saw while thumbing through a copy of Sunset Magazine in a waiting room.
Since mini pretzel twists are kind of like little heart shapes, I thought these would make the cutest Valentine's Day project for the kids too, so just like the Rolo Pretzel Turtles, grab your little sous chefs to help with making these treats. Though you will want to handle topping these when they come out of the oven, they can certainly help with unwrapping chocolates, counting out or lining up pretzels, setting up the mini marshmallows, and even adding the sprinkles at the end.
Monday, February 7, 2011
|Dianne's Italian Sausage and Peppers|
While Deep South Dish has been centered primarily around sharing my own southern recipes, I also want to honor our members and bring some of their recipes outside of the pages of Facebook and email. I decided to start a feature honoring you and your recipes, because bottom line, this site and it's sister Facebook page, are really all about you and us sharing recipes with each other, so that they continue to live on. If you're a reader here or a Facebook fan and would be interested in being a featured reader here on Deep South Dish, please email me for the details. Really all it requires, is your recipe, a couple of pictures and a bit about you and how the recipe came to be a favorite. That's it! Dianne Ledet has offered to join us here as our first reader feature. Enjoy!
Hi! My name is Dianne and I am a lifelong Houstonian, having been born and raised in Houston, Texas, where I still live with my retired Cajun husband. I have three grown children and three beautiful granddaughters. My husband and I are big sports fans, who love the Houston Astros, Rockets and Texans, and... Auburn football!
I still work full time and while I do love to cook and I enjoy the recipes here at Deep South Dish, I also love recipes with shortcuts – like this one – that I can fix in a snap when I get home after a long day at work. This recipe for Italian Sausage and Peppers is a re-creation of a favorite from a local Italian restaurant in my hometown. It's one of those incredibly tasty, but super easy recipes, that can be put together quickly.
I use two packages of Italian sausage links and prefer to use one sweet Italian sausage and one hot Italian sausage.
Slice the sausage links about 1/2-inch thick, and place them in a large skillet. Cook, stirring often, until sausage is evenly browned. Add 1 to 2 medium onions cut into strips, using however much you like, and cook until they are translucent.
Stir in three cups Marinara sauce. I like to use the Buitoni fresh marinara sauce found in the refrigerated section, but Paul Newman’s marinara sauce is also great.
Bring the mixture to a boil and then lower heat to simmer, cover and cook for 30 minutes. Stir in four large green bell peppers, that have been cored, seeded, and cut in strips. Cook for an additional 10 minutes and that folks, is it!
Serve with crusty Italian or French bread. Pillsbury makes a good one that is usually found in the store next to the biscuits and dinner rolls.
Dianne's Italian Sausage and Peppers
From the Kitchen of Dianne Diffey Ledet
2 packages link Italian sausage (one sweet, one hot)
1-2 medium onions, cut in strips
4 large green bell peppers, cored, seeded, cut in strips
3 cups Marinara sauce
Loaf of crusty Italian or French bread
Slice sausage links about 1/2-inch thick. Place sausage in a large skillet and cook, stirring often, until sausage is evenly browned. Add onion strips and cook until onions are translucent.
Stir in marinara, bring to a boil and then lower heat to simmer, cover and cook for 30 minutes. Stir in peppers and cook for an additional 10 minutes. Serve with crusty bread.
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Check These Out Too!
Sausage with Rigatoni in Tomato Cream Sauce
Southern Beef and Sausage Goulash
Southernized Baked Ziti
Thank you Dianne for sharing your delicious recipe and your beautiful photographs, and for agreeing to be our first Reader Feature!
Sunday, February 6, 2011
|Boneless, skinless chicken breasts, cut into thin tenders, then pounded and stuffed with a cream cheese, cheddar cheese, jalapeno popper blend and rolled, dabbed with barbecue sauce, wrapped in bacon and finished with a sprinkle of brown sugar.|
Jalapeno Chicken PopperIf you're looking for the ultimate appetizer, I think that you'll love these Bacon Wrapped Chicken Poppers. They are a bit labor intensive, but simply delicious and a fantastic finger food addition for your party. Inspired by Warren's Chicken Bites in Trisha Yearwood's cookbook Home Cooking, I decided to take bacon wrapped chicken a little bit further. Basically, I married my Fried Jalapeno Poppers with my Spicy Sweet Bacon Wrapped Chicken to create this Jalapeno Chicken Popper.
Thursday, February 3, 2011
|Make Meal #1 of this 3 Envelope Roast a traditional supper of roast & mashed potatoes and Meal #2 can feature these yummy sliders made with caramelized onion and Swiss cheese on toasted buns.|
Three Envelope Crockpot Roast BeefA well loved recipe, this Three Envelope Roast could possibly be the easiest roast recipe ever. Made with one envelope of dry onion soup mix, one envelope of dry Italian dressing mix, and one envelope of dry brown gravy mix and a little bit of water - dump it all in a crockpot and that, folks, is it!
|Charleston Cheese Dip, made with cream cheese, cheddar and swiss cheeses, bacon, jalapeno, green onion, and topped with panko and bacon.|
Charleston Cheese DipI was poking around in my Trisha Yearwood Home Cooking cookbook again, and ran across this recipe for her Charleston Cheese Dip. Trisha said it was her take on a dip she had while on tour one year with a stop in Charleston.
Tuesday, February 1, 2011
|Ingredients have varied over the years, often using chicken or like here, leftover pork, but one thing is certain, and that is, no matter the region of The South, Brunswick Stew is a southern favorite.|
BBQ Pork Brunswick StewThis Barbecue Pork Brunswick Stew was one of the recipes I had in mind when I bought that 9-pound pork shoulder recently. I started with a wonderful Spicy BBQ Crockpot Pulled Pork, but already had a couple of planned leftovers meals in mind from that one meal, and this was one of them. Now before I start, let me say I don't lay any claim to this being an "authentic" version of Brunswick stew. I'm not from the Brunswick area, so it's just my interpretation.
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