A cozy one‑pan beef tenderloin tips dinner with pan‑sauteed vegetables, a splash of white wine, and just enough broth to bring everything together. Tender, flavorful, and ready in under 30 minutes, perfect for weeknights or entertaining.

Beef Tenderloin Tips with Vegetables

This dish, inspired by Jacques Pepin's Instant Beef Tenderloin Stew, isn't like the traditional, thick stew we think of in the South. This is more of a skillet meal, but with a stew vibe.

The focus stays on the beef tenderloin that cooks quickly and stays buttery‑soft, while the vegetables help it to feel hearty like a traditional stew, but without being overly heavy.

What comes out of the pan in the end, is tender beef tips, tossed with potatoes and carrots, earthy mushrooms, sweet peas, and just enough white wine and broth to pull everything together with a glossy, savory finish.

This easy baked ham gets a Southern‑style upgrade with a sweet‑tangy pineapple glaze, a touch of bourbon or whisky, and the bold kick of Creole mustard. Whole cloves perfume the smoked ham as it warms, while the quick stovetop sauce caramelizes it into a glossy finish that’s perfect for holiday tables or Sunday suppers.

Carver Ham with Tangy Heinz 57 Sauce

A boneless carver ham, is just a smaller, high-quality ham that's designed for easier slicing, making it a popular choice for gatherings, special occasions and perfect for holiday serving.

Online, Kansas City Steaks, Corky's and Rastelli's all sell carver hams, often with their own glazes which for this you'll reserve for another use.

You can usually find a carver ham right at your local grocery market or Walmart also and Frick's brand is a widely available carver ham. Bonus? Their pork is USA raised and typically sourced from Midwest states like Iowa, Missouri or Illinois.

A sheet pan meal of fish, shrimp and smoked sausage with broccoli and potatoes.

Sheet Pan Seafood Dinner

A few years back, sheet pan dinners were all the rage.

I never quite got into them to be honest, mainly because with a mix of proteins and different varieties of vegetables, cooking stages are often involved in order to cook everything evenly and not overcook others.

A simply seasoned ground beef and noodle casserole, tossed in a sauce made with condensed cream soups, finished with shredded cheese and baked.

Amish Country Casserole

Unlike some of you, I can't function in an online world with just a little handheld smart phone. Heck. I don't even know where my phone is half the time, but I watch my son, daughter-in-law and my grandchildren who do everything on their devices with such ease and I'm pretty amazed, but yeah. I still use a desktop, so I'm just Old School I guess!

Anyway... there's a start up page associated with desktop browsers that shows you headlines and featured articles for topics that you've chosen and since my life is so food centric, I often get recipe inspiration from something that appears there.

That's actually where this recipe originated and it popped up on my launch page so many times that I figured it was a sign to make it. Glad I did!

A fully cooked, bone-in, shank portion smoked ham, baked in an oven bag, then opened and finished with a root beer based glaze.

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Oven Bag Root Beer Glazed Ham

It's been quite a few years since I've used an oven cooking bag, though there was a time when they were pretty popular for home cooks. Considering they are still available today, apparently some folks continue to use them, most often I think for cooking holiday turkeys, since they are so easy to overcook otherwise and can be very dry. Better chances with an oven bag!

Initially I bought these to try one of Justin Wilson's recipes - he seemed to have used them quite a bit back in the day - but never got around to that recipe, so I thought why not try one with a ham since at the time of this writing, Easter is right around the corner! Ya gotta admit. That looks really good doesn't it?

A slow-stewed whole chicken finished with rolled buttermilk dumplings.

Chicken with Rolled Buttermilk Dumplings

I love chicken and dumplings but you know what? Although drop dumplings are and will always be my favorite, I'm not particularly married to chicken and dumplings done one way and one way only.

I'm just too adventurous for that!

There are so many different methods and even types of dumplings out there and I like trying them all. Hey, life is short, right?

One thing is for certain. A big bowl of stewed chicken with dumplings is comfort food 101.

A favorite dish of pasta with ground beef, tomatoes and chili seasonings, made easy using the Instant Pot!

Instant Pot Chili Mac

I love sauce and pasta dishes like this chili mac. It's so easy to throw together and gives you such a tasty dish that really most everyone loves and it's good any time of the year.

Besides a multitude of variations within the recipe itself that you can make by increasing and decreasing the chili seasonings and yes, even the cheese (or even leaving the cheese out), there are other ways to vary it too, just to give it a different flavor. Taco seasoned comes to mind as does a more mildly seasoned ground beef "helper" style of pasta and everything in between.

Italian sausage, sweet peppers and onions, slow baked with crushed and diced tomatoes, olive oil and seasonings, served here on buttered and toasted rolls.

Baked Italian Sausage and Peppers

I love Italian sausage and peppers, but it never occurred to me to cook it in the oven.

While I think that this dish is not really authentic Italian, but more of a fusion of Italian with American, Italians do cook a lot of sausages, though the kinds do vary by region. Typically when authentic Italian sausages are referenced, it means salamina or salame da sugo, cotechino, zampone, or capello del prete and not the typical sweet or hot Italian sausages in our markets here in the U.S.

I love eating this dish, especially on a good sturdy bun, but mostly prepared it in what I thought was the more traditional manner - whole sausages, browned off in a skillet of oil, set aside while sliced peppers and onions are sauteed in that same skillet, then everything combined together.

Catfish fillets rubbed with a blackening seasoning and cooked in the air fryer!

Air Fryer Blackened Catfish

If you love well seasoned fish, you're gonna love this blackened catfish and it's made a little easier with the air fryer!

Usually when I blacken anything, it requires a screaming hot cast iron pan and that creates an intense amount of smoke, so for me, it's relegated to cooking outside on the grill. It works great, but the heat has really kept me from being able to do outdoor cooking in the summer.

This method provides a beautiful and flavorful blackening and it's done right in the air fryer on the kitchen counter and minus the smoke.

My version of Johnny Marzetti, a well-loved baked casserole originating in Ohio, made with ground beef and pork, the trinity of southern cooking, tomato soup, mushrooms, egg noodles and cheese.

Johnny Marzetti Casserole - My Way

I know, I know... as I publish this, it's HOT! But this is one of my favorite casseroles to make, and I've made it twice here recently, so yeah, I'm sharing it, right in the heat of the summer.

Besides, it's a terrific potluck carry too that everybody enjoys.

There is something about the combination of textures and flavors here that make this an outstanding meal anytime of the year and perfect if you have a countertop oven (#ad), which is what I use the most these days anyway, especially in the summer.

My almost famous Super Creamy Special Occasion Macaroni and Cheese downsized and adapted for the slow cooker, shown here on my plated Christmas dinner.

Slow Cooker Mac and Cheese

If you've been around here any length of time, you probably already know about my Big Batch, No Calories Left Behind, Special Occasion Macaroni and Cheese. It's become a holiday favorite for so many of you over the years.

The one thing though?

It really is a "big batch," and you don't always need that much, so I published a smaller version for those not so huge gatherings too and y'all loved that just as much.

A simple spiral sliced ham, brushed with a brown sugar, mustard and pineapple juice glaze enhanced with optional holiday spices and baked.

Baked Spiral Sliced Ham

I have a pretty good collection of baked ham recipes here on the website, but you may have noticed that I haven't ever featured a spiral sliced ham here. Ever.

Until today.

There's a reason for that, and it's simply that I have never had a great amount of success in warming them through without it ending up dry. Until today.

I am happy to say that, as simple as this ham is, it turned out excellent!

Social Media Roundup FALL FAVORITES 4 - What You Missed!

Social Media Roundup FALL FAVORITES 4 - What You Missed:  Cajun Smothered Steak, Slow Cooker Potato Soup, Classic Homemade Beef Stew with Vegetables, Garlic Roasted Chicken with Vegetables, Smothered Stewed Potatoes, Crockpot Chicken Sauce Piquant, Corn Chowder with Shrimp and Crescent Apple Dumplings.

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Social Media Roundup FALL FAVORITES 4

Like most of you, we also got a little blast of winter going on here right now y'all!

Course... in  a few days, we'll be right back to the 70s, which frankly is a more normal November range for us here along the Gulf Coast, believe it or not. Yeah, we don't see much of a fall around here!

I've worked on a few new recipes to share here lately, so those will be forthcoming, but in the meantime I thought I'd bring you another roundup for some fall recipes that have been recently shared across social media platforms from Deep South Dish.

Social Media Roundup FALL FOOD 3 - What You Missed!

Social Media Roundup FALL 3 - What You Missed: Super Creamy Mac and Cheese, Crockpot Beef Tips, My Favorite Hamburger Soup, Fried Apple Pies, Old-Fashioned Homestyle Chicken and Noodles, Hamburger Steak with Creamy Onion Gravy, Instant Pot Great Northern White Beans, Grandma's Homemade Potato Soup, Instant Pot Pork Roast and Cabbage Casserole.

Social Media Roundup FALL FOOD 3

Well, the weather has certainly been wackadoodle here lately in the Deep South.

We are back to near summertime temperatures, or rather... what should be "normal" pleasant, but warm summertime temperatures that so many of you love and enjoy... not the oppressive, unbearable summertime heat we actually experience down here and frankly, are over!

In other words, it's warm, but it's not too bad, so, yeah... we're a little warmer right now than I would like, but it is fall, so fall focus continues our roundup today.

Besides, stay tuned. Winter is heading in next week I hear, yes, even here in the Deep South, though we probably won't see those freezing temps lots of others will.

Bone-in, skin-on chicken breasts, simply seasoned with salt, pepper and garlic powder, oven braised in a light sauce of chicken broth and wine, with vegetables.

Oven Braised Bone-in Chicken Breasts with Vegetables

This dish was inspired by a recipe in Frank Stitt's Southern Table, a cookbook he describes as Provençal-influenced southern food. In other words, fancier than me!

For this dish, essentially a coq au vin, he prepared a sauce made with the accumulated juices and both a white and Madeira wine that was reduced as a sauce. He served the chicken next to an Autumn Root Vegetable Puree made with boiled and pureed turnips, carrots, parsnip, sweet potato and rutabaga and a glazed ragout of Autumn vegetables, made with roasted beets and pan-sauteed cipollini and pearl onions and carrots, with apple wedges, quartered potatoes, turnips and slices of parsnip, served alongside.

Whew!

Chefs do tend to get a little fancy, but for little old home cook me, well, I needed something a bit more simplified.

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.

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!

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!

Million Dollar Baked Spaghetti (TikTok - My Way)

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.

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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 huge user of TikTok, or even necessarily a major fan, I have to admit it is kinda cool to see old recipes getting a revival with some younger folks.