Sunday, May 8, 2022

The Dish Rewind Vol. 1 May 2022

I've been running this recipe website for almost 13 years now. It's really hard to believe that, and yes, I know that there are many of you who have been here with me all along. Thank you for your love and support.

Born out of losing my long-held corporate career to a storm named Katrina, I didn't anticipate how much it would grow. Over those years, I've published a lot of recipes!

Some of the older ones don't really get a lot of love today, so I've decided to do a periodic round up of some of my past recipes to highlight them and bring them back up to the forefront. My hope is that you'll find some new recipes that you may have missed in the past! 

This may be weekly, every other week or once a month, we'll see. Hope you enjoy this new feature! To visit and get more details for each recipe, just tap or click on the photo or the title. To view all of the Rewind Round-ups, tap or click on the link.

First up, classic chicken and rice. Simply seasoned, a whole, cut-up chicken or separated leg quarters is cooked covered tightly in foil and sometimes referred to as "no-peek" chicken. The oven steaming produces the most tender, juicy chicken, and with a ready side of bonus rice! Although it's not necessary, I like to uncover it toward the end of cooking to brown the top of the flavorful, but otherwise pale chicken.

Bone-in, skin-on, chicken thighs and legs, or a whole chicken, cut up, seasoned and baked with cream soup and rice for a flavorful, tender baked chicken.

I've seen sweet potato salads around, but truthfully, none of them every appealed to me much, until I ran across this one in a cookbook by Sherryl Woods of the Sweet Magnolias fame. This sweet potato salad is what she calls a tailgate salad, because it is a vinaigrette-based dressing instead of mayo-based and I thought that it'd just be a little something different to try. It was delicious!

A sweet potato salad, made with roasted sweet potatoes and marinated in an olive oil, apple cider and honey vinaigrette dressing.

Biscuits. Oh my goodness do I love them. Y'all, I swear that if I could get away with it, I'd make them a couple of times a day. A hot biscuit fresh out of the oven is just heaven. Though I make the classic 3-ingredient, rolled and cut biscuits the most, I love trying all kinds of different versions too. These are easy drop biscuits and they are made with both bacon drippings and chopped bacon. How can you go wrong?

Buttermilk drop biscuits, made with bacon drippings and crumbled, cooked bacon bits, cooked in a cast iron pan.

4. Summer Berry Cobbler

Okay, so technically it's not summer quite yet, though it's certainly feeling like it down here along the beautiful Gulf Coast already. It was a gorgeous day today, but hot! No matter whether it's actually summer or not, because I've already seen some nice berries available here lately and my blackberries are filling out nicely too, so the first round of those will be coming in soon.

The best of summer berries in a comforting cobbler. Serve warm with a scoop of vanilla ice cream for the perfect summer indulgence.


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