This comforting baked casserole brings together tender Gulf shrimp and crisp asparagus in a creamy, savory base enriched with onion, pimentos, and a touch of sour cream. Finished with melted cheese and a golden, buttery panko topping, it’s a vibrant dish that balances freshness with indulgence—perfect for a family dinner or a special gathering.

Shrimp and Asparagus Casserole

This casserole is based on a vintage recipe from the 70s, that was apparently very popular as it appears in every single community cookbook I have!

It used canned asparagus and almost always cream of mushroom. From there ingredients can vary widely, as every single recipe I researched was pretty different and seems to be personal from cook to cook.

Sometimes made with the addition of cream, milk or evaporated milk, sliced or chopped boiled eggs, sliced stuffed olives, peas, pimentos, water chestnuts, sometimes sliced almonds and topped with fresh breadcrumbs, cracker crumbs or even potato chips.

This rustic one-pan dish combines smoky sausage, tender cabbage, and sweet-tart tomatoes for a comforting Southern-style sauté. Enhanced with onion, seasoning blends, and optional touches like vinegar, brown sugar, or hot sauce, it’s a flavorful, flexible recipe perfect for weeknight dinners or hearty lunches.

Cabbage and Smoked Sausage with Tomatoes

I love cabbage and I make it as often as I can!

Problem? My husband, aka here as The Cajun, does not eat it.

If there's some cabbage that's in something, say soup for instance, he'll eat it, but something that's cabbage central?  He's not interested.

That means when I make a pot of cabbage, it's gonna be my meal for a week y'all! I really don't mind that too much to be honest though, because I actually do love it.

The bold, briny viral cousin of Southern pimento cheese, but made with Swiss and other white cheeses in its base, plus tangy pepperoncini, pickled jalapenos and green onion folded into mayo. It's a creamy scoopable sensation that takes on the appearance of a slaw and one that’s taken social media by storm.

Southern Cheese Slaw, My Way

When I first saw this across social media, I have to say I was certainly intrigued! I mean, who puts cheese in their coleslaw?

Turns out, apparently in the UK there is actually a cabbage coleslaw that contains shredded cheese and actually is called Cheese Slaw, but that's not the concept here.

Crispy, golden pork cutlets meet creamy, peppery gravy in this Southern comfort classic. Boneless ribeye chops are seasoned, dipped, dredged, and pan-fried, then topped with a rich milk-based gravy. Serve over mashed potatoes for a hearty, satisfying meal.

Chicken-Fried Pork Cutlets with Milk Gravy

One thing that I constantly hear from folks whenever I share any pork chop recipe on social media is "my pork chops are always so dry!" 

Back in the day pork was much fattier and could handle a longer cooking time, but today's pork is bred so much leaner that a dry chop is probably caused by overcooking. We just don't realize how quick they cook now!

But the cut can matter too.

I have been buying pork ribeyes for several years now, so I'm always trying different things with them, recipes that will all eventually make their way here. 

They do cost a little more and I love the texture and tenderness of the ribeye pork chops, but other than cost, what makes them different?

A bold, crunchy snack featuring oversized cheese crackers topped with tangy pickle slices, creamy pepper jack cheese, and a sprinkle of everything bagel seasoning. It’s a quick bite that balances salty, spicy, and savory flavors—perfect for party trays or an elevated snack fix.

Everything Cracker Pickle Bites

This time of year between fake fall and actual cooler weather is an odd time for a food blogger from the south.

Some bloggers jump right into fall foods even when soups and stews and nice hearty casseroles just don't quite fit yet for us. I'm telling y'all, it's hard for me to focus on fall and winter recipes when the heat is still on outside!

But... there's football in the fall, so that's where I tend to keep my focus, on snackable foods for game day viewing and recipes that fit no matter the season, at least until the weather actually cools off down here.

These sweet-and-spicy party bites bring the heat with a Southern twist! Frozen meatballs simmer low and slow in a bold blend of grape jelly, barbecue sauce, and Louisiana hot sauce until sticky, saucy, and irresistible. Perfect for game day, potlucks, or anytime you need a flavor-packed crowd-pleaser.

Sweet and Spicy Meatballs

My husband, aka The Cajun, loves meatballs. If there's a crockpot of meatballs at a party, you'll find him close by!

He also loves football, although that's a bit waning here lately with the performance of his favorite New Orleans Saints team, but... I regularly make meatballs and/or wings for him to enjoy over the college and NFL weekend.

Easy Mexican-style rice starts with toasted medium grain rice, then simmered with tomato sauce, aromatic spices, and a duo of bouillons for rich depth. A wedge of onion infuses subtle sweetness, while fresh cilantro offers a bright finish.

Easy Mexican-Style Rice

This vibrant, flavor-packed rice dish is a comforting staple inspired by classic Mexican home cooking and pairs beautifully with any Mexican or Tex-Mex main dish. 

I've made quite a few variations of this side dish based on the old school Spanish rice dish I've shared here on the website before, and this version is what I've settled on. It's not a heavily seasoned dish, so the flavor is subtle enough that it's really a great side dish for pretty much any meal.

Not your average queso, Velveeta and cream cheese bring the richness, taco-seasoned meat adds depth, and Rotel and jalapeño kicks up the heat. With a secret twist that keeps everyone guessing, it’s bold, creamy, and impossible to stop dipping.

Creamy Queso

I first learned about this recipe from an Oklahoma friend, Tommie. She and I met on a low carb board online many years ago and she's inspired quite a few recipes here on the website! (She's actually done a whole lot better with the low carb thing over all these years than I have, but I digress...)

Her family calls this one "The Greatest Queso That Ever Lived!"

I've since learned from social media that a few people have shared a similar secret ingredient queso, so I finally got around to trying Tommie's version, and I have to say... trust me on this. It's really delicious y'all!

Never would I ever have thought to use this ingredient in queso, even though it's actually a staple in my kitchen as it is in many other southern cooks' kitchens, but... who knew?!!

Viral Bacon Ranch Cheeseburger Sliders aka Crack Burgers

These irresistible Bacon Ranch Cheeseburger Sliders — often dubbed the viral 'Crack Burgers' — pack bold flavor into bite-sized patties. Made with seasoned ground beef, melty cheese, and a punch of ranch mix, they’re the ultimate crowd-pleaser for game day spreads and casual gatherings alike.

Bacon Ranch Cheeseburger Sliders

These cheeseburgers have been trending on social media for a while now, though they are actually a take of a recipe that's been around forever called Hidden Valley Original Ranch Burgers.

Originally made with just ground beef, ranch seasoning mix and cheese, the internet thought to enhance that a tad and it got the reputation of being called "crack" burgers.

Anything that tastes so good it's a bit addictive gets that designation in our modern world, though for the record, I really dislike that. But... the internet is what it is.

Beef chuck roast, generously seasoned with all-purpose seasoning, seared to a rich golden brown, then simmered with sweet onions and aromatic dried herbs in a hearty beef stock - all brought together effortlessly in the Instant Pot for a tender, comforting, flavor-packed finish.

Instant Pot Pot Roast

My favorite way to cook a pot roast is always going to be low and slow whether on the stovetop or in the oven. You just can't beat the result and the aroma while it's cooking is enticing.

When I'm in the mood for a roast but a little more short on time, I've become a big fan of using the Instant Pot for a pot roast too, but I've certainly learned one thing.

Even with the Instant Pot, you still can't rush the process.