Bottom of the Mayo Jar Cucumber Salad

A nostalgic Southern cucumber salad inspired by the old “mayo jar” method - crisp cucumbers, red onion, and a creamy, tangy dressing you shake right in the jar.

If you grew up in the South, you may remember seeing that one jar in the fridge - the mayonnaise jar that never quite got thrown out because Mama kept topping it off with sliced cucumbers, onions, and a splash of vinegar.

It hung out on one of the shelves in the fridge all summer long, getting refreshed every few days, and somehow always tasted better the longer it sat. It's already been a regular in my refrigerator this summer!

Taco Skillet (TikTok - My Way)

A cozy, one‑pan Taco Skillet inspired by the viral TikTok trend - but made the sensible, real‑kitchen way. Seasoned beef, peppers, tomatoes, green chilies, corn, and tender rice all simmer together and finish under a blanket of melty cheese.

If you love a one‑pan dinner that’s comforting, budget‑friendly, and big on flavor, this Taco Skillet is going to be a regular in your rotation. It's another one of those recipes inspired by TikTok.

TikTok is full of fun videos, including this one‑pan taco rice, and I’ll admit, they do very often catch my eye. The idea is solid, but the execution can sometimes seem a bit, well... chaotic.

So, I took the inspiration, kept the flavors, and made it my way!

Air Fryer Pickle Juice Wings

These Air Fryer Pickle Juice Wings are tangy, lightly sweet, and perfectly seasoned with layers of flavor from pickle brine, Italian dressing, and a blend of spices. They cook up crispy on the outside and juicy inside, with oven and grill options included so you can make them any time of year.

If you’ve been around here a minute, you already know I love a good wing night and I love preparing them in the air fryer. These Air Fryer Pickle Juice Wings are one of my new favorites!

They’re tangy from a splash of pickle juice, lightly spicy from hot sauce, and seasoned all the way through. The Italian dressing trick gives them that glossy, golden finish that tastes like you fussed - even though you didn’t.

Although I ran mine through the air fryer, I’ve included oven‑baked and grilled versions too, so you can make them year‑round. However you cook them, they come out juicy inside, crispy outside, and absolutely addictive.

Campfire Potatoes Casserole

Buttery, tender layers of sliced potatoes and onions baked just like the old campfire foil packets, only easier, oven‑ready, and perfect with any homestyle supper.

Campfire Potatoes at Home Easy!

If you grew up making foil‑packet potatoes over an open fire - buttery, steamy, a little smoky, and as campfire food, always the best part of camping - this casserole is going to feel like home. It’s the same simple layers of sliced potatoes, onions, butter, and seasoning… just baked in the oven so you can enjoy those campfire flavors any night of the week.

I hadn't really thought about them much until recently when I saw the sweetest lady in existence on TikTok, Mamaw Gail making them in this casserole form. I only have an account there so I can watch videos, not make them, and she is one of my most favorite soul-soothing people out there.

New York Deli-Style Creamy Cucumber Salad

A cool, creamy deli‑style cucumber salad with sour cream, dill, sweet‑tangy dressing, and thin‑sliced red onion. Easy, refreshing, and best made ahead.

The Creamy Version of New York Deli-Style Cucumber Salad

If you’ve ever stood at a New York deli counter eyeing those creamy, tangy cucumber salads piled high in the case, this is that salad, in its creamy version - cool, crisp, and just sweet enough. It’s the perfect make‑ahead side for summer plates, potlucks, sandwiches, or anything coming off the grill. Simple ingredients, big flavor, and it only gets better as it chills.

Sip and Feast is one of those food posts that passes on my desktop launch page pretty regularly. It's what prompted me to try that New York Deli Style Cucumber Salad and now, this creamy version.

I've had plenty of creamy cucumber salads over the years, but I really enjoyed this version. What primarily sets it apart from the ones I know and love, is the preparation of the cucumbers, leaving them super crunchy and with a great texture. Who knew?

Baked Beans Recipe Roundup

Here's a collection of some of my favorite baked bean recipes, each with its own personality, all in one place, all from the Deep South Dish website!

Some dishes just belong at a Southern table, and baked beans are one of them.

Whether you’re firing up the grill, feeding a crowd, or just want something hearty bubbling away while you handle the rest of the meal, a good pot of beans never lets you down. Over the years I’ve shared several versions from sweet, smoky, spicy, fruity, stovetop, slow‑cooked, and everything in between.

This little roundup brings together my favorite baked bean recipes, each with its own personality.

Chopped Beef and Cheese Sandwich (Not‑at‑All Authentic Chopped Cheese)

A cozy, home‑kitchen take on the classic chopped cheese of seasoned ground beef smashed and chopped on a hot griddle, mixed with melty American cheese, and piled into soft rolls with fresh lettuce and tomato. Simple, comforting, and full of big griddle flavor.

I’m calling this my Not‑at‑All Authentic Chopped Cheese Sandwich, and I say that with love.

I don't travel much and I’ve never actually been to New York City - not once - but I've sure enjoyed learning about and trying some of the unique foods from the folks that do live there, via the interweb!

So yeah, that means I’ve also never had a true, bodega‑made chopped cheese. What I have done is read, watched, tasted, and tinkered enough to understand why people adore it: it’s hot, messy, melty, fast, and deeply satisfying in that classic griddle‑sandwich way.

But... from what I can gather, there isn’t just one way to make a chopped cheese either.

Noodle Salad

A cool, refreshing pasta salad made with tender shell noodles, crisp cucumbers, juicy tomatoes, and a simple mayo‑Italian dressing.

A Cool, Creamy Pasta Salad Made with Simple Ingredients

This easy shell pasta salad comes together with just a few fresh vegetables and a quick mayo‑Italian dressing. It’s crisp, creamy, refreshing, and perfect for warm‑weather meals or make‑ahead lunches.

Sometimes you just want a cool, refreshing pasta salad, something that's easy, familiar, and made with just a handful of ingredients you already have on hand. This simple noodle salad is exactly that kind of recipe.

It’s built on small shell pasta, crisp cucumber, and juicy tomato, all tossed in a no‑fuss dressing of mayonnaise and Italian dressing. Nothing fancy, nothing complicated, just a bright, creamy, everyday pasta salad that tastes like summer.

Baked Smothered Chicken Thighs (TikTok – My Way)

These Baked Smothered Chicken Thighs are a cozy, family‑friendly dinner inspired by the viral TikTok version but rebuilt with real‑life cooking in mind. Tender chicken, hearty vegetables, and a silky gravy come together in one baking dish for a simple, comforting meal you’ll want to make again and again, anytime of the year.

Baked Smothered Chicken Thighs (Simple and Flavorful)

Every so often a recipe goes viral online, and while the idea is delicious, the method doesn’t always translate well to real‑life home cooking for me.

That was the case with the popular TikTok version of these smothered chicken thighs. The concept is wonderful - tender chicken, rustic vegetables, and a rich gravy - but some of the steps and seasoning amounts felt a little heavy for everyday kitchens.

So, I took the inspiration and reshaped it into a simpler, safer, and more balanced baked version that still delivers all the comfort you’re looking for.

Shrimp Fried Rice (Deep South Style)

This Shrimp Fried Rice is a true Deep South weeknight staple. It's quick, comforting, and perfect for using up the leftover rice we always seem to have in the fridge. With fresh shrimp, smoky bacon, and a simple egg‑and‑rice technique, it comes together fast and tastes like a skillet full of home.

A fast skillet supper for using up leftover rice - a true Gulf Coast habit

Down here along the Gulf Coast, we don’t just eat rice - we practically live with it.

Louisiana grows it, Mississippi cooks it for sure, and most of us have a container of leftover rice tucked in the fridge at all times. It shows up under gravies of course, and definitely red beans and rice, with smothered dishes, in casseroles, and especially in quick skillet meals when the day’s been long and supper needs to happen fast.

Fried rice is one of my personal favorite ways to use up that leftover rice.