This sheet pan mix of roasted potatoes with loads of vegetables and smoked sausage is an easy meal that's packed with flavor.

Roasted Potatoes with Sausage and Vegetables

You may remember a near viral recipe for a simple sheet pan roasted potatoes with onions and sweet peppers flashing across social media platforms the past year or so.

I'm old enough to remember when people just made these kinds of things with little to no fanfare, but hey, if social media can drum up some interest in cooking, well, anything... I'm happy about it!

Food, after all, isn't just about nourishment, although some would have you think so.

Chili Beans and Rice

A mix of kidney beans with white beans or pintos, chili seasonings and browned, smoked sausage, served over rice.

Chili Beans with Rice

Any kind of a beans and rice dish is a winner for me.

• It's hearty and filling.
• It's high in protein and fiber.
• It's inexpensive.
• If you use a brown rice and a turkey smoked sausage, it's pretty good nutrition.
• And, the most important thing. Done well, with a great blend of herbs, spices and seasonings, they are delicious!

A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.

Old-Fashioned Baked Pumpkin Pudding

There are a few pumpkin pudding recipes out there, but for the most part, they are just that. Pudding, with pumpkin puree, very often including a box of pudding mix, and usually prepared in individual custard cups.

This, is not that.

A tasty stew of southern-seasoned beans and greens with smoked sausage.

Easy Southern-Style Beans and Greens

Whenever I make a pot of white beans and greens close together, a stew of beans and greens are sure to follow.

I believe that Italians have a similar dish, possibly known by the name of Zuppa Di Scarola E Fagioli from what I found on the net, though I was not able to locate a recipe by that name in my copy of The Silver Spoon. They would likely use cannelloni beans and include escarole as the greens, but in the U.S. south, we all know what greens are king. Collards, turnip and mustard greens rule the south.

A classic spinach casserole based on Spinach Madeleine, made with spinach, sauteed vegetables and a simple, cheesy cream sauce.

Spinach Madeleine Bake - My Way

Known by a couple of names with some variations - Spinach Madeline, Calhoun's Spinach Maria, Spinach Supreme, Spinach Justine, Spinach Gratin, Spinach Pauline, Spinach Dorinne, or just simply Spinach Bake - if you enjoy spinach you're sure to like this.

It's really a basic skillet dish made of spinach, seasonings, some kind of cheese, half and half, milk, or heavy cream, sometimes eggs and is sometimes topped with cheese or buttered bread crumbs. Each recipe has its own unique twist and variation. I've even seen one recipe that uses phyllo! Spinach Madeline is a holiday favorite for sure - be sure to double the recipe!

Sweet potatoes, baked, split, mashed and combined with butter, spices and milk, stuffed back into the shell and rebaked. A delicious side dish anytime, but great for a holiday meal.

Twice-Baked Sweet Potatoes

I love twice-baked potatoes! Just the expanded flavor from the additions and fluffy texture of the potato after you baked it, mash it, mix it with all the goodies and then bake it, again... outstanding! 

Bet you didn't even think of sweet potatoes. Yep, they're good twice baked too!

Brown Sugar Orange Glazed Ham

A simple clove-studded baked ham, made with orange marmalade, spicy mustard and brown sugar, easy but full of flavor!

Monte's Brown Sugar Orange Glazed Ham

You may not have heard of Monte's Ham. It's been around awhile, dating back to 1995, when Monte Mathews developed it for, and it subsequently became, one of Saveur magazine's most popular recipes, earning the author a bit of fame back then.

I haven't seen much talk of it as Monte's ham these days, though to be honest, I'm thinking the origins just got lost in the shuffle, as the popularity of a ham glazed with some form of orange became more commonplace. I'm pretty sure that Mr. Monte drove that trend though.

A delicious corn casserole side dish, made with a good seasoning base of bacon and drippings with onion and bell pepper, a light roux, and just a touch of sour cream along with some Rotel diced tomatoes with green chilies.

Rotel Corn Casserole

I just love corn and I especially love the versatility of it!

Don't get me wrong - I love it pretty good right from the cob, unadorned, with the exception of some butter and salt, of course, and there are a lot of ways to prepare it just for that. One of my top favorites is the no-shuck, no silking, 4-minute microwave method, especially when I need just an ear or two for another dish.

Of course, fresh corn on the cob is best at its peak and in season, but it's now available year-round, and though you pay a little more for it, I still find it to be pretty tasty even though it's having to do a bit of traveling. I also enjoy both frozen and canned corn, and you'll find a wide variety of recipes using all of those right here on my website.

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!