Macaroni and tomatoes have remained a long-held nostalgic food favorite dating back to the Depression and that comes together quickly using the Instant Pot!

Instant Pot Macaroni and Tomatoes

Macaroni and tomatoes made the social circuit rounds not long ago, but the truth is it's actually a Depression era recipe that was a common household meal because it's not only inexpensive and filling, but easy. The Instant Pot makes that process even faster!

In its purist form, the dish includes pasta, usually elbow macaroni and tomatoes, most often home canned tomatoes. Basic seasonings of salt and pepper are typical and sometimes a pinch of sugar is included to counter the acidity of the tomatoes. A nob of butter is usually added. Very simple.

Catch of the Gulf: Top Favorite Shrimp Recipes You’ll Crave

Celebrating the flavor and tradition of Wild American Gulf shrimp with a collection of my top favorites from Deep South Dish website!

Top Favorite Shrimp Recipes You’ll Crave

There’s nothing quite like the flavor of Wild American shrimp, especially those harvested from the Gulf of America! Y'all already know how I feel about that.

Sweet, tender, and brimming with the taste of the sea, Gulf shrimp have long been a staple of Southern kitchens and coastal gatherings. They’re the heart of so many beloved dishes—whether fried golden and crunchy, simmered in a spicy Creole sauce, or tucked into a comforting casserole.

Cooking with Gulf shrimp isn’t just about the food; it’s about honoring a tradition that connects family tables, shrimp boats, and the rich waters of the American South.

Quick Smothered Greens

Quick Southern-style smothered greens with bacon, butter, and bold flavor—ready in under 30 minutes for easy weeknight comfort.

Smothered Greens: Quick and Flavorful

I'm pretty sure that I am one of the few, if not the only person in my immediate family who absolutely loves greens. The reason that I say that is because I can't recall a single time that they've showed up at a family gathering.

If I toss a small amount in a soup, The Cajun might eat them, but otherwise he's not much interested. You know what though?

That doesn't stop me from making them just for me!

I can make a meal out of them honestly and well... he can eat leftovers - or a sandwich.

Giada's Borlotti (Cranberry) Beans

Borlotti beans embody rustic Italian cucina povera—nutty, creamy, protein-rich, antioxidant-packed, wholesome, and deeply satisfying.

Borlotti (Cranberry) Beans

You've probably noticed that Southern influencers who video their recipes for social media tend to be pretty heavy-handed on the seasoning. Honestly? I gotta admit, it kinda freaks me out sometimes just how much they use!

I try to keep my published recipes with a lighter hand, with the understanding that everybody can choose to omit, reduce or increase certain seasonings to their own tastes.

Measure with your heart as they say!

Still, there are some things that just taste good out of the simplicity of them.

Smoked Traeger turkey infused with citrus, herbs, and aromatics—juicy, flavorful, and perfect for holiday gatherings.

Wood Pellet Smoke Roasted Turkey

Now I understand that if you aren't a pellet grill user, this post might not appeal to you, but for me, this worked out so well I need to hold onto it for future use! Yes, you can, of course, also roast this turkey in your oven if you don't have a pellet grill.

I have a Traeger (#ad) and while I'm not a weekend warrior with it, I do really enjoy using mine, even in the summer, since it doesn't require standing over it, and during busy holiday seasons it can act as a second oven as well!

Dad’s skillet dressing starts with classic cornbread dressing ingredients, with layers of flavor built the way Cajun cooks do best: bold seasoning, tender chicken, and a skillet that never left the stovetop. Moist, savory, and full of family memories, this dressing carries the spirit of his kitchen straight to the table.

Dad's Cajun Skillet Chicken and Cornbread Dressing

In the season of classic dressing recipes, there are so many different ways out there to make this coveted dish, but I thought I would share one with you that you likely haven't seen before or even ever thought of!

My in-laws are gone now, but when Dad wasn't traveling with the oil business, which he did a lot to all sort of places I'll never see, he did a lot of the cooking at home. He actually enjoyed it, but I think it was something that he naturally picked up as a kid growing up with folks from Cajun Country.

I'm sure my mother-in-law didn't mind one bit. Wish my husband had picked up on that!

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?