A super-easy, homemade, buttermilk batter biscuit, baked in a pool of butter. No kneading, no rolling pin and no cutting necessary! Just pour the batter in a baking dish, score into nine squares and bake.

Butter Swim Batter Biscuits

How can you just not be in love with a biscuit that has "butter swim" in the name? I mean seriously y'all!

These biscuits have been making the round on the internet for awhile now, so I thought I'd finally give them a try, well, my way. All I can say is they sure did not disappoint! Not one bit.

A baked rice dressing, made with freshly shucked Gulf oysters, with sautéed onion, green onion, bell pepper, celery, garlic, rice and seasonings, and always a holiday favorite here in the Deep South.

Oyster Rice Dressing

Rice stands in for bread and cornbread in this common dish here in the Deep South and is what we refer to as a rice dressing.

A mix of meats or seafood, or sometimes, as with this oyster rice dressing, a blend of them, along with onion, green onion, bell pepper and celery, rice and seasonings, it's very often offered as a side dish, though it is also used as a stuffing at times.

One thing is for sure. It's a favorite here in the Deep South year-round, and super popular for  Thanksgiving and Christmas dinner.

Wild-caught American shrimp, preferably Gulf shrimp, nicely seasoned and sautéed in butter with fresh basil and mushrooms, tossed in a sour cream sauce and served with parsley rice.

Shrimp Victoria

This is another one of those easy, yet superb, New Orleans restaurant shrimp dishes, once popular at both Brennan's restaurant and Commander's Palace. It became a classic New Orleans favorite and was, at one time, served in many homes here in the Deep South.

Once again, however, nobody seems to know how the name came to be!

A classic and simple Deep South version of fish stew, made with farm-raised, Mississippi catfish, and gently stewed in a trinity-enhanced, Creole tomato sauce with potatoes.

Catfish Stew

Unlike Cajun Coubion (aka Courtbouillon), in which the creole stew is prepared through and the fish, most often redfish or snapper, is laid out on top of the stew to poach near the end of cooking, this is prepared with the catfish stirred into the gently simmering stew, and allowed to lightly break down.

A classic pork roast, simply seasoned, cooked in the Instant Pot and served with gravy.

Instant Pot Pork Roast

This is a classic, very basic pork roast done in the Instant Pot, or whatever electronic pressure cooker you have.

I say that, because long before the Instant Pot craze, I had purchased three other cookers - two are QVC branded Cook's Essentials pots and the other a Power XL pressure cooker. They all did such a fine job, that I didn't get on the IP bandwagon for quite some time.

Y'all Sweet Tea comes in large pouches to make one full gallon of tea at a time. Made from a grandparent approved combination of an old family recipe, with a custom-blended black tea, their claim to fame is "One Glass 'n You'll Be Back!" They are correct!

Y'all Sweet Tea Review

As someone who has been blogging for a few years now, I occasionally get samples of cookbooks or products to review, and in turn, if I like it, and only if I like it, I share my review of said cookbook or product with y'all here on the Deep South Dish website.

This, actually, is not one of those times.

A delicious ground beef, macaroni and tomato meal made quick and easy using the Instant Pot.

Instant Pot American-Style Goulash

I have truly enjoyed having an Instant Pot. Even though, much like the whole air fryer thing, I was skeptical, I own several pots now and I use them all the time!

For plain rice, rice dishes and boiled eggs. Potatoes for both mashed potatoes and potato salad or just for a side. Fresh green beans and carrots and cabbage and dried beans, done in no time. Pork roasts and ribs and pulled pork. Soups and stews and chicken, especially good for chicken and dumplings. And, given enough time, it's great for a nice, tender pot roast too.

It sure is fantastic for a quick pasta meal!

Corn tortillas, stuffed with a seasoned, cooked shredded chicken or beef, rolled, fried to crisp and garnished with lettuce, tomatoes, sour cream and fresh cilantro.

Mexican-Style Rolled Chicken Tacos

Depending on who you're talking to, these are sometimes known as taquitos, Spanish for small tacos, flautas, which is Spanish for flute, or simply rolled tacos.

I have read that taquitos are generally smaller than flautas and usually made with corn tortillas, and flautas are longer and usually made with flour tortillas, though both are prepared much the same and sometimes one or the other of them are made with the other kind of tortilla!

All the flavors you love with a loaded baked potato, in a dip! Serve with sturdy potato chips or crispy cooked waffle fries.

Loaded Baked Potato Chip Dip

Dips are one of my most favorite appetizers! Well, that and wings. And cheese balls. Ah heck, just about any appetizer really... but dips are super easy to make and so tasty.

I especially love the dips that are intended to served cold, because you don't have to worry over keeping them heated up. Just set them out on a sidebar or the coffee table, and forget about it to enjoy the game, or the party!

Ribeye steak, lightly marinated, then air-fried, combined with a mix of air-fried sweet peppers and onions and served over rice.

Air-Fryer Marinated Ribeye Steak and Peppers

Okay. I'm not gonna lie. When I first thought to do a ribeye steak, my favorite cut of steak, in an air fryer, boy was I leery about it.

I mean a good ribeye steak, besides being my favorite, is not cheap, and I was so fearful of ruining it! When I cook steaks, they are grilled most of the time, whether it's outside or inside on a countertop grill. (I love my Ninja Foodie grill and use it multiple times a week!)

A small batch, quick and delicious soup made with cooked chicken and chicken stock, loads of vegetables, and tiny shell pasta.

Chicken and Vegetable Soup

We've had a nice, though likely temporary, reprieve from the heat and humidity these last couple of days. It's so nice when the oppressive heat goes away even for a bit and we can breathe a little easier, but... it is still September. We have lots of summer still to go around in the Deep South!

Hot water cornbread is a fried cornbread, tender on the inside, thanks to a precook of the cornmeal with boiling water, and crispy on the outside from a quick fry in a blazing hot cast iron skillet.

Hot Water Cornbread

What sets this fried cornbread apart from its cornbread cousins, is the boiling water, giving the meal a head start on cooking and resulting in an inner creamy texture, with an outside crunchy crust. Goes well with chili, beans and southern peas, though I'll be honest with you. I can make a meal from a plate of them!

Back in 2008 when I started blogging, there were only a very limited number of Southern recipe sites across the net. Now there are so many, I don't know how folks keep up with the ones that they really want to follow, but thanks to those of y'all who keep hanging in with mine! There are quite a few of you that have been here all along the way.

Fresh tomatoes, onion, jalapeno, fresh lime juice and cilantro make up this fresh salsa. Use it as a dip for tortilla chips, as a garnish for tacos, fajitas and quesadillas, or as a side condiment for grilled meats.

Pico de Gallo

Although we are nearing the end of backyard season, tomatoes, like most other once seasonally available vegetables, are actually now available year round.

Even still, you and I both know that winter tomatoes are picked early to survive their long travel path and just do not taste the same as our summer tomatoes, especially those backyard tomatoes, straight off the vine. Now is the perfect time to enjoy this fresh salsa as much as you can.

Thing is, with pico de gallo, there really is no "right" recipe. It's strictly personal.

A classic, southern-seasoned stewed chicken and gravy, made easy using the Instant Pot!

Instant Pot Stewed Chicken

I love my slow-stewed chicken, but it's just that - a bit of a timely process since the chicken slow simmers for awhile. Once I gave it a try in my Instant Pot, it was a game changer!

With whole chickens on sale regularly around here under $1 a pound, and a faster cooking process, it has become an easy, comfort meal to enjoy anytime.

A quick and easy skillet meal made with ground beef, fresh tomatoes, rice and summer squash and finished with shredded cheese.

Ground Beef and Squash Skillet

Y'all probably already know that I am into skillet meals. They're quicker than their more involved counterparts - like my skillet jambalaya, gumbolaya, skillet lasagna or ziti, and great for busy weeknights.

Like a lot of you, I also love summer squash, but mostly it gets pushed into being either a snack or a side, rather than a featured dish. This version makes it more main dish with the addition of ground beef and rice, though it's really a very versatile dish. Well drained canned or thawed frozen mixed vegetables or corn may also be added to expand it even further.