Chicken salad, made with cooked chicken and classic seasonings, with the addition of pineapple.

Pineapple Chicken Salad

I love a good chicken salad!

I make one that is a basic deli-style chicken salad the most often, but I've ventured out to try some new things over the years of blogging about food and recipes.

I have about a half dozen full recipe posts for different chicken salads, though some of those have multiple variations in the notes that I've also tried over the years, and yet more in drafting stages.

May 2023 Wrap-Up: What You May Have Missed!

May 2023 Wrap-Up: Small Batch Fresh Tomato Relish, Creamy Cajun Shrimp and Sausage with Noodles, Buttermilk Banana Snack Cake, Ranch Oyster Crackers and Mulitas - Chicken Tortilla Sandwiches - did you miss anything?

May 2023 Wrap-Up

Whew y'all! May sure did fly by.

Did you catch all of the new recipes that posted up on Deep South Dish during the month?

Here's a quick round-up, in case you missed anything!

Small Batch Fresh Tomato Relish

This easy to make fresh tomato relish adds a great punch of bright flavor to so many dishes, you'll want to have some in your refrigerator all summer long!

Fresh Tomato Relish

With summer tomatoes heading in soon, I thought it would be a great time to introduce this fresh tomato relish. Of course, it's good even with hot house tomatoes throughout the year, but you just really can't beat the superior flavor that comes from backyard or otherwise locally grown fresh tomatoes.

What exactly is a fresh tomato relish?

It's a little like a pico, minus the lime and cilantro, but made with a dressing that is much like the well-loved tomato salads we consume here in the south all summer long - a little sour, a little sweet.

A quick skillet meal of shrimp and smoked sausage with wide egg noodles in a creamy sauce.

Creamy Cajun Shrimp and Sausage with Noodles

We are so blessed with fresh seafood and Gulf shrimp is available year round, very often fresh off the boat which is my preferred method of purchase. 

I'm always fooling around with different shrimp and pasta combinations to try different things and this is one of those instances. As a recipe writer and owner of a food-related website, there's a lot of experimenting and often it takes multiple tries to get a recipe just right.

At least that's my philosophy as a food blogger, because one thing I can guarantee and that is when a recipe appears on my website, it has been well-tested to meet my approval.

A light and tender snack cake made with buttermilk and bananas.

Buttermilk Banana Snack Cake

I am not a baker. Y'all pretty much know that if you've been hanging around this blog any length of time.

I'm much more of a savory home cook and baking has just never been my thing so I don't bake much and really, you kind of have to bake regularly in order to build experience in it!

So funny though, but I broke all of the known rules of cake making with this snack cake, which is probably why I'm not much of a baker!

Oyster crackers get transformed into a terrific snack or salad topper when infused with salad oil, ranch seasoning, a few common seasonings and then lightly baked.

Ranch Oyster Crackers

I think that pretty much everybody is now familiar with the seasoned snack crackers marinated in a blend of oil, dry ranch seasoning and a few flavor enhancements.

They often start with saltines these days like my Firecracker Saltines, but did you know that they actually originated with oyster crackers? Yes! Oyster crackers are not just for oyster stew or soups. They make a nice, crunchy, comforting snack too.

Folks have moved on even further to include a wider variety of crackers and forms of seasonings, bumping it up with red pepper flakes and a little cayenne, lemon pepper, Creole or Cajun seasoning, even Worcestershire. 

Known as Mulitas in Mexican culture, highly seasoned chicken is sandwiched between homemade corn tortillas with shredded cheese and finished with guacamole or avocado, sour cream, pico de gallo or salsa, or whatever your favorite toppings are.

Chicken Tortilla Sandwiches (Mulitas)

I don't remember where I first heard about mulitas, and, in fact, when I first did, I mistakenly assumed it was just another name for a quesadilla!

The reason for that is that I usually make my quesadillas the same way as these mulitas.

Although both can have very similar fillings, some of the differences I've seen between quesadillas and mulitas include:

The flavors you love in a saucy and cheesy baked ziti, made one pot easy using uncooked pasta in an Instant Pot! Round out the meal with sweet tea, a mixed garden salad and some hot garlic bread.

Instant Pot Ziti

To say that I love pasta would be an understatement.

Thankfully so does my hubby, aka The Cajun, so we eat some sort of pasta dish regularly and one of my favorite ways to make pasta is in the Instant Pot!

Now, to clarify, just in case you're happening on my website for the first time, first, welcome! Second, come join us over on our Facebook page because I feature a lot of my past recipes there every day, and third, when I speak of the "Instant Pot," it is often in the context of using it as an electronic pressure cooker, though technically speaking it is a multi-function pot, and it is only one brand of said families of multi-pots. There are many others out there, all of which work with the recipes here designated as "Instant Pot," when used with the pressure cook function.

A creamy tomato-based stew with shrimp, crawfish and crab and served over hot, steamed rice.

Seafood Pan Roast

Several years back, I was looking through a Martha Foose cookbook, Screen Doors and Sweet Tea, that contained a recipe for what was called a seafood pan roast. Since The Cajun and I don't eat out much, this was an unfamiliar dish for me.

At the time, I couldn't find much about it around the internet either and even today there still isn't much out there. I went ahead and made it, but with no photos to let me know if I was anywhere on track let's just say mine didn't turn out quite right. With the cost of seafood, I abandoned it to experiment a bit more thoroughly another time.

Fresh green beans, slow stewed Southern-style all day, with fatback, salt pork or bacon and potatoes, prepared in the slow cooker.

Slow Cooker Fresh Green Beans

I love green beans!

Well, truth is I love vegetables in general really, but green beans are my number one most prepared side dish, because they're an easy, tasty side dish and thank goodness my veggie adverse husband eats them too.

They are my in a hurry go-to side when I need to add something green to a plate of protein and carbs and they're much quicker than whipping up a garden salad, although in reality, my hubby thinks a plate of torn up iceberg lettuce qualifies as a salad!

A classic spaghetti salad, dressed with Italian dressing and dried herbs and tossed with stuffed green olives, pitted medium black olives, marinated artichoke hearts, fresh broccoli florets, grape tomatoes and cucumber.

Cold Spaghetti Salad with Shrimp

Maybe the original "pasta" salad, spaghetti salad has been around for a long time.

Starting pretty basic in its beginnings, the base recipe was just good ole Italian dressing or a simple blend of olive oil and vinegar, poured over a bed of cooked spaghetti noodles, tossed with fresh tomatoes and chilled.

Of course, as always, people have added their own touches to even that salad over the years.

A bone-in shank portion hardwood smoked ham is heated through and finished with a cherry bourbon glaze.

Cherry Bourbon Glazed Ham

Got another one for the baked ham collection y'all! 

This glaze idea came from Terry, one of our Facebook family members, when he mentioned and shared a cherry glaze he makes for the holidays, so I decided to give it a run with my own twists, of course!

I'm so far behind in getting this posted - it's just been one of those weeks - that I've no time to share the usual tips and such, so if you're cooking a ham for the first time, click through those previous hams I've posted to pick up on those.

This vintage pie recipe originated with Pillsbury and begins with a batter and apple pie filling. Once baked, the batter surrounds the apples and forms its own crust, making for a super easy pie that is outstanding!

Easy Crazy Crust Apple Pie

Apparently Crazy Crust Apple Pie originated with the Pillsbury company, likely sometime back around the late 60s to early 70s - yes y'all. That was more than 50 years ago.

I believe that qualifies this as a vintage recipe!

Folks tend to associate "vintage" recipes to those from the 50s and earlier and forget how long ago those 60s are now. Trust me I get it. It seems like it was yesterday, but nope. It's been a pretty long time now!

Garlic and Herb Grilled Ribeyes - Ninja Foodi Grill

Beef ribeye steaks, marinated in an olive oil, garlic and herb blend and grilled, shown here with my air-fryer roasted potatoes and quick fix green beans.

Garlic and Herb Grilled Ribeyes

If you've been around this website for any length of time, you know I don't post a lot of steak "recipes," because, well, I prefer ribeyes and while I may change up methods, I really just don't fool around with those much!

Usually just a quick 30-minute marinade in some Dale's, Country Bob's, maybe a little Hoover sauce from The Mississippi Delta, when I have it or most often, just plain ole Worcestershire sauce, and that's about it.

A shrimp gumbo, made with a roux and the trinity, and the addition of boiled eggs to stretch the meal and add additional protein for the Lenten season. Eggs may be omitted if you prefer.

Lenten Shrimp and Egg Gumbo

Egg most often appears throughout the year in a gumbo made from a hen or chicken, quail eggs in everything else often, though during Lent it's seafood. The egg stretches the meal and adds extra protein.

I based my version on a recipe from Best of the Best from Louisiana cookbook, which did not include okra, so I left it out, though certainly use some if you prefer. Some folks will argue with you that it's not a gumbo without it because they probably read that somewhere.

A bread-based dressing with the classic vegetable seasonings and the addition of mashed potatoes.

Bread and Potato Dressing

Let's see. A bread-based dressing with the classic vegetable seasonings, and the addition of mashed potatoes?

I'm not at all mad at it!

In fact, I cannot believe this isn't already something in the South for heaven's sake.

Nicely seasoned whole catfish fillets, pan seared, then smothered in an etouffée gravy and served over rice, noodles, mashed potatoes or grits.

Smothered Catfish Etouffée

Can you take another etouffée? Oh my goodness, yes. We do "smother" a lot of different foods down south!

• The most commonly known smothered dish is probably, Crawfish Etouffée. Even folks visiting our area are probably most familiar with this dish. Delish and great served with a nice blackened catfish too.
• Lesser known but popular locally is this shortcut Shrimp Etouffee, and let's just say I was very surprised when a friend from Louisiana shared this little shortcut secret!

Of course, seafood isn't the only thing we smother!

Boneless pork chops, topped with a sweet and tangy mustard layer and finished with crispy, browned panko breadcrumbs, makes for a tender and juicy chop, shown here with my Supreme Pasta Salad.

Deviled Pork Chops

The idea for these came from an episode of America's Test Kitchen that I caught on antenna television one day. The ideas were so clever and the pork chops looked amazing!

Of course, I had to put my own little spin on things, though there were some very significant guidance points that I did include in my version.

Tiny pasta shells cooked in a nicely seasoned tomato soup and milk-based sauce and finished with shredded cheese.

Cheesy Tomato Shells

We all have a least one of those simple foods that brings back memories and this is one of mine. Another one of those sinfully simple recipes that deserves a mention especially since it makes a great Lenten meal.

When I was a young gal, I used to hang out and spend the night at my cousins' house every once in awhile. Debra was close to my age and Patty wasn't all that far behind us, and we all got along and had a good time. It was nice to get out of the house and hang with them.

Russet potatoes, slow cooked with onion, celery and chicken broth and finished with cream, prepared in your slow cooker.

Slow Cooker Potato Soup

Potato soup is a long-held favorite of many of you, from simple and classic, to fully loaded and dressed up, to easy, shortcut versions, most folks just seem to love it.

Featured on this website, are several versions in case you've missed them:

Homemade kettle style popcorn, popped stovetop in a sugared oil and butter blend and tossed with Cajun seasoning, mixed with seasoned salt and cinnamon.

Homemade Cajun Kettle Corn

I am not a big fan of microwave kettle corn - it's either not very flavorful, or just too overly sweet for me. But Homemade Kettle Corn with spicy Cajun seasoning?

Count me in!

I was watching Food Network once when Melissa d'Arabian's show came on and she happened to be making some kettle corn.

When I noticed she added in cinnamon, I was intrigued!

A New Orleans restaurant favorite, seasoned oysters and bacon are threaded on skewers, passed in a buttermilk egg wash and dredged in flour and fried. Serve with a lemon butter sauce, toast points and lemon wedges.

Oysters en Brochette

It is thought that this dish originated at Galatoire’s restaurant in New Orleans, initially believed to have come from a Réveillon Christmas Eve dinner menu, though don't quote me on that! It may just be that Galatoire's is the only restaurant left that still serves it. Does make sense though as it's a bit fancy looking, isn't it? 

This Boston butt begins with an overnight dry rub marinade, then cooks low and slow in your oven, producing a roasted exterior crusting with a beautifully tender pork. It's perfect to pull for sandwiches, or to use in other recipes like Piggy Mac, hot pork dips and pulled pork spaghetti.

Oven Roasted Pulled Pork

I reckon nothing makes a proQ'er crazier than home cook versions of pulled pork. Can't blame them really. A quality, authentic wood-smoked pulled pork takes a lot of time, love and attention. The finished product is certainly worthy of praise.

I'm pretty sure that I can speak for many of us home cooks when I say we would gladly take a plate of delicious pulled pork and burnt ends that someone slaved over and carefully monitored in a wood fired smoker all day long. We would be ultra-thrilled, but for us home cooks, as the saying goes ain't nobody got time (or patience) for that!

Okay, well some of you might. But I do not.

A rich baked spaghetti that includes spaghetti noodles mixed with sour cream, cottage cheese, eggs and cheese, topped with a meat sauce and finished with a layer of Cheddar, mozzarella and Parmesan cheeses.

Million Dollar Baked Spaghetti

Million Dollar Spaghetti is another one of those baked casseroles that has been around for a long time, although, it's gotten some recent viral attention on TikTok in the last year.

Like I said in a previous post, with social media, all things old become new again!

Although I am not a TikTok user, or even a fan, I have to admit it is kinda cool to see old recipes getting a revival with some younger folks.

Great Northern beans, made easy cooked in the Instant Pot, seasoned with the trinity of southern vegetables and a little bacon for flavor, and served with pan seared or air fried smoked sausage.

Instant Pot Great Northern White Beans

Once upon a time, I didn't think I needed an air fryer. Until I got one.

And, I didn't think I wanted a pressure cooker either.

Like many of you, I had witnessed a disaster with one of those old-school, scary stovetop pressure cookers, when our dinner ended up on the ceiling instead of in our bellies, and boy was my Mama mad!

Nope. Never had an interest in going there.

So, I wasn't a whole lot interested in these newfangled ones either.

A long-held and well-loved casserole, made with chopped cabbage, onions, salt and pepper, and a classic southern combo of mayo and cream soup, topped with a buttery, cheesy cracker finish.

Cabbage Casserole

Any of y'all who have been around Deep South Dish for any length of time, know how much I love cabbage. I especially love the boiled or fried versions, which frankly, is what I make the most, even when my original intention when I bought a new head of cabbage was to write something new for the website!

What can I say?!

A hot bean dip made with blackeye peas, cheese, andouille sausage, tomatoes, onion and chopped pickled jalapeno in a cream cheese and sour cream base.

Cheesy Hot Black-eyed Pea Dip

When you say Black-eyed Pea Dip, most folks think about Texas Caviar, or what I call Southern Caviar because all across the south, we tend to have our own versions, like my Mississippi Style Texas Caviar. It's a type of bean salsa, usually made using some form of an Italian dressing as a base.

This is not that.

This is more of a basic bean dip but made with black-eye peas instead of the more often used pintos or white beans.