Saturday, April 4, 2020

Garlic Butter Shrimp with Pasta

Shrimp and vegetables, sauteed in a garlic butter sauce and tossed with pasta.
Shrimp and vegetables, sauteed in a garlic butter sauce and tossed with pasta.

Garlic Butter Shrimp with Pasta

Recipes like this one have been widely shared on social media the past few years, typically made on its own without pasta. That's pretty good for a snack or party food, but I'm all about the main dish, so of course I had to write my version to include pasta!

It's pretty similar to a shrimp scampi actually, with some subtle differences, enough so that it sets it apart for me to consider it as a separate post from my scampi, plus I've included some additional variations in this one too.


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Sunday, March 29, 2020

One Pot Italian-Style Chicken Stew

A hearty, one-pot Italian-style meal, made with bone-in chicken thighs, Cajun andouille, potatoes, tomatoes and white beans.
A hearty, one-pot Italian-style meal, made with bone-in chicken thighs, Cajun andouille, potatoes, tomatoes and white beans.

One Pot Italian-Style Chicken Stew

This is a good and hearty, one-pot, Italian style stew, though "stew" is really a loose interpretation here. It's hearty, but not thick and rich as we think of stews to be, but rather a bit lighter, making it fully appropriate any time of the year.

I based my recipe on a bit of a combination of MarkCharles Misilli's One Pot Italian Chicken from the cookbook Easy Everyday Favorites and Jacques Pépin's Chicken Bouillabaisse in his cookbook Fast Food My Way {affil links}, since I find them to be strikingly similar.


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Thursday, March 19, 2020

Baked Reuben Casserole

A casserole of cubed rye bread, shredded corned beef, sauerkraut and Swiss cheese finished with a savory egg custard.

Baked Reuben Casserole

I know that some of you make a New England Boiled Dinner of cabbage, root vegetables and a full corned beef brisket for holidays like St. Patrick's Day, but I'm a cheater. The Cajun doesn't care much for any of that stuff, so I take a shortcut to get the corned beef and cabbage I want, and he eats leftovers. I've been making it that way for years, using shredded deli corned beef or the canned stuff, and I love it, so it suits me just fine.

That said, I'm guessing some of you have been consuming Reuben sandwiches from the St. Patrick's Day leftovers, something that I also enjoy occasionally, but my husband can also do without. This casserole is yet another way to use some of that leftover corned beef. Almost a strata, except that it's tossed instead of layered, and sometimes referred to as a savory bread pudding, it's apparently a pretty common recipe around the net, though I hadn't made it myself before. The recipe that I patterned it after is from the Taste of Home cookbook, 201 Recipes You'll Make Forever. {affil link}


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Saturday, March 14, 2020

Stuffed Cabbage Rolls

Classic American-style stuffed cabbage leaves.

Stuffed Cabbage Rolls

I don't really know when it was that I fell in love with cabbage, but I do love it. I can't recall one single instance where my Mama ever even fixed it, but I've certainly made it plenty myself! My favorite way to eat it is what we in the south call fried cabbage, though it's not really "fried," at least not in the sense of the word that folks automatically think of as fried in the south. It's more of a saute and braise, or even smothered really. I love it!

Cabbage rolls though? Well, let's just say since my Mama never made them, I didn't really have a pattern to start with, so it took multiple attempts and I was never fully pleased with the outcome. As I do, I tended to overthink them also, and came to discover that simplicity was the key.


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Tuesday, March 10, 2020

Skillet Jambalaya

A smaller batch of classic jambalaya, made with the trinity, rice, shrimp and smoked sausage.
A smaller batch of classic jambalaya, made with the trinity, rice, shrimp and smoked sausage.

Skillet Jambalaya

There are rice with protein dishes in just about every region of the country. Chicken Bog, Red Rice and Pilaf are some of the top southern favorites, but in my part of the south, it's all about jambalaya. Whatever version you know, they all involve rice, vegetables, protein - and often a variety of proteins - and mostly made in huge batches, intended to feed a crowd, making it perfect for Mardi Gras.

Sometimes a gal just wants some jambalya for herself! I usually make this version with smaller raw gumbo shrimp, somewhere around a 71-90 count, but I happened to be digging around in the deep freeze the other day and a plastic container of jumbo shrimp fell out and the container cracked, so I went ahead and thawed it out. I had no idea what I wanted to do with them, but thawed seafood waits for nobody and must be cooked!


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Saturday, February 29, 2020

Pasta with Peas

A simple dish of lightly seasoned pasta with potatoes, onions and peas. Simple, filling, comfort food and one of my year-round favorites, but a great option for Lent too.
A simple dish of lightly seasoned pasta with potatoes, onions and peas. Simple, filling, comfort food and one of my year-round favorites, but a great option for Lent too.

Pasta with Peas

Lent has arrived, so I'll be sharing some very simple, non-recipe "recipes" over the next couple weeks to add to my list of Lent-friendly meal ideas. Some you will likely be familiar with already for Lent, others may be a reminder of recipes you've forgotten about. Most of them actually come from the Depression era, when meals were simple, cheap, filling and meat free. They are actually meals that I eat throughout the year, especially if I'm on my own for dinner.

I hope that you enjoy this addition to the recipe selection here on Deep South Dish website, but please remember that if you aren't observing Lent, you can find the more typical recipes that you are looking for anytime, by browsing through my Recipe Index, where you'll find my roundup collections of Classic Southern recipes, Gulf Coast Favorites, Cajun and Creole recipes, Casseroles, Skillet Meals and much, much more!


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Thursday, February 20, 2020

Poulet de France - Chicken and Dressing Casserole

This chicken and dressing casserole is an old school well loved dish in the South. It goes by many names - Poulet de France, Poulet de Normandy, Poulet Chicken or simply Poulet - made with cooked chicken, stuffing mix, milk sauce, topped with cream soup, and finished with cheese.
This chicken and dressing casserole is an old school well-loved dish in the South. It goes by many names - Poulet de France, Poulet de Normandy, Poulet Chicken or simply Poulet - made with cooked chicken, stuffing mix, milk sauce, topped with cream soup, and finished with cheese.

Poulet de France

I have mentioned here before that once upon a time I did the Once a Month Cooking (OAMC) system {affil link} where you spend one weekend essentially cooking meals to freeze for the month. I did it with a small upright refrigerator freezer too and I loved it. The internet was a different place back then and nothing like it is now, so everything occurred on bulletin boards and forums.

Anybody else remember when AOL, Prodigy and CompuServe were the top three ways to the internet and you could only access them with a dial up connection, meaning that you had to tie up your home phone line? There was no such thing as a smartphone in those days. Boy oh boy am I datin' muhself there. It really is funny to think back now to how the internet and technology has changed so much over the years - more slowly back then, but at lightning speed these days. You barely buy a new device these days before the next generation is already out!


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Monday, February 10, 2020

Instant Pot Large Lima Beans

Inexpensive, filling and belly warmin', large lima beans have always been a favorite bean in the south, and now, they are made easy with the Instant Pot!
Inexpensive, filling and belly warmin', large lima beans have always been a favorite bean in the south, and now, they are made easy with the Instant Pot!

Instant Pot Large Lima Beans

Beans are a popular meal down here, and we eat them year round in the south. Heck, red beans and rice dinners are practically a religion down here along the Gulf Coast, and a diner staple every single Monday of the year, all year long.

Even with slow stewing on the stovetop, these beans don't require a lot of tending to, but factor in the Instant Pot, or whatever electronic or stovetop pressure cooker you favor, and they are done with little prep and in no time. I don't even saute the veggies - though you certainly can.


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Saturday, February 1, 2020

Deviled Chicken Wings

Chicken wings with a zing! Meaty chicken wings, coated with a lightly spicy rub and marinated in the fridge for an hour or up to overnight, baked and tossed with a simple, classic buttery hot sauce or a wing glaze.
Chicken wings with a zing! Meaty chicken wings, coated with a lightly spicy rub and marinated in the fridge for an hour or up to overnight, baked and tossed with a simple, classic buttery hot sauce or tossed in a wing glaze.

Deviled Chicken Wings

I love chicken wings! I'm constantly playing around with them, trying different seasonings and different cooking methods - baked, air fried, smoked, grilled, slow cooker, and yes, even in one of those microwave Rangemate grills! {affil link} Each of them provides a little different feel and texture and benefits, but I've yet to run across a wing I didn't like.


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Sunday, January 19, 2020

Butter Bean Soup

A simple soup, made from tiny butter beans, lightly seasoned with onion and celery, thickened with a puree and finished with a sprinkle of sliced green onions. Easy and delicious!
A simple soup, made from tiny butter beans, lightly seasoned with onion and celery, thickened with a puree and finished with a sprinkle of sliced green onions. Easy and delicious!

Butter Bean Soup

Among the varieties of southern beans and peas, butter beans are right at the top. In addition to their creamy buttery texture and taste, they are a powerhouse source of low fat, high protein fiber, rich in iron and B vitamins too.

They're certainly popular in the south and a lot of folks start planting them in the early spring for a plentiful summer crop. I hope that you put some up in the freezer, because this soup is fantastic! No worries if you didn't though, because they're widely available year round in both dried and frozen forms too.


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Wednesday, January 15, 2020

Braised Turkey Breast

A bone-in turkey breast, oven-braised in chicken stock with aromatics, in a covered pot and pictured here with a baked sweet potato and my Super Creamy Macaroni and Cheese.

Braised Turkey Breast

It's rare that I will cook a turkey or chicken without brining it first. Although I use an in oven thermometer {affil link} these days, there has been many a time that I thought I had that timing down perfect, only to result in an overcooked, tasteless and dry bird. It's not hard to do given how poultry is bred today. Those thermometers are a godsend, especially with roasting any meat.

A brine gives a little extra insurance against that, whether you're using a thermometer or not, as well as infusing some salty goodness into the meat. That said, since this turkey breast was going to be cooked with a braising method, I decided to give it a try without either. The braising process does wonders to meat and I was delighted with the result!


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Sunday, January 5, 2020

Heaven on a Cracker - Bacon Cream Cheese Dip

A super easy dip, made with cream cheese, Monterey Jack cheese and mayonnaise with green onions, finished with a bacon and Ritz cracker topping and warmed in the microwave. Simple and divine!
A super easy dip, made with cream cheese, Monterey Jack cheese and mayonnaise with green onions, finished with a bacon and Ritz cracker topping and warmed in the microwave. Simple and divine!

Heaven on a Cracker - Bacon Cream Cheese Dip

New Year's Day food is just about played out in the house. I made both my black-eyed peas and the cabbage with sausage and tomatoes, plus the rice of course, in my Instant Pot! Well, Instant Pots because I had three of them going!

Yesterday though, The Cajun and I were enjoying the opening of NFL playoffs (quite exciting they were), so I thought I would make a dip I've been wanting to try forever and kept forgetting about. It's a variation of a recipe from one of the Sweet Potato Queen's books {affil link}, that she calls Heaven on a Cracker, and it is rich and delicious.


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