A Deep South fry bread, called Galettes, made from simply flour and whole milk, shaped into biscuits and fried in a skillet. Serve with butter, jam, jelly, preserves, honey or cane syrup.

Galettes Skillet Biscuits

These skillet biscuits, what we call galettes down here along the coastal south, are for those times when you just want a biscuit but don't feel like all the mixing, cutting in, rolling and baking. They are quick and delicious, whether it's with a dab of butter alone, or served with jam, jelly, preserves, honey or cane syrup.

The term galette can cover a lot of culinary territory from pies to flat pastries, to pancakes, to cakes, to biscuits. Just depends on the culture, I guess. For us, it comes from the French Gulf Coast population in the form of a hand shaped biscuit, fried in a skillet, like a fry bread.

Galettes are sometimes made into one big biscuit, as with my biscuit bread, but mostly they are like a fry bread or a fritter. In some places around the country, they are called flitters, or flitter bread. Pinches of dough are pulled off, rolled into balls and then flattened to about 1/4 inch thick. To avoid overcrowding skillet and chilling the oil, cook them in batches in hot oil until browned on both sides.

Chili cheese dogs made easy in a baked form, fork and knife required!

Fork and Knife Baked Chili Cheese Dogs

I. Love. Hotdogs. I do! I don't care about what's in them or how they're made. I don't even want to hear about it. If somebody on Team Food Police tries to lecture me about them, I just plug my ears like a child, and drown them out, lalalalalalala... because I love them.

Seasoned shrimp, smothered in a trinity enhanced brown gravy and best served over homemade mashed potatoes. Gravy pictured has a splash of Kitchen Bouquet added for richness.

Smothered Shrimp in Brown Gravy

Okay, you have probably not considered shrimp cooked in a brown, beef-based gravy, I'll give you that.

In a gumbo or stew form, shrimp is usually prepared with water, a shrimp stock, or maybe even chicken stock, but beef stock? Sounds a little odd for sure! This was not a dish my Mama ever made, and I remember thinking the very same thing first time I saw it, until... I tasted it. Fabulous!

A smoked bone-in half ham, baked and finished with a glaze of Maker's Mark whisky, Creole mustard, pepper jelly and lemon juice.

Whiskey Glazed Baked Ham

My favorite baked ham, hands down, has always been what is probably the most classic southern baked ham - a brown sugar and mustard glazed ham with a Coca-Cola pan sauce. It is so good! Still, like everything else, I do enjoy mixing it up occasionally and this whiskey-glazed ham is a mighty fine version too!

Sliced whiskey-glazed baked ham, pictured here with cornbread from the recipe in my cookbook, purple hull peas from the freezer, and my favorite steamed broccoli recipe. {affil link}

A one pot spaghetti dish made with ground beef, tomatoes with green chilies, taco seasoning and shredded cheese.

Cheesy One-Pot Taco Spaghetti

Although most of the time when I make spaghetti, I use my favorite semi-homemade recipe. It's easy, it's reliable, it's tasty, and The Cajun absolutely loves it. That's really what counts the most, isn't it?

Still, spaghetti is so easy to make and delicious that I also like to mix it up a bit from time to time. In the summertime when the backyard tomatoes are in abundance, you just cannot beat a homemade, fresh tomato sauce and my big batch recipe is enough for two meals - spaghetti, usually followed by a lasagna or ziti. When the garden is overflowing with fresh vegetables, there's my veggie spaghetti, and my smaller batch fresh tomato pasta sauce is fabulous for those weeknight meals.

 

  A chicken stock based soup, made with a homemade cream sauce, sauteed vegetables and fresh mushrooms.

Homemade Cream of Mushroom Soup

Did you know that if you transfer mushrooms from the plastic wrapped, Styrofoam container they come in from the grocery market, to a plain brown paper bag, they will last longer? It's true, try it.

Unfortunately, they still won't last forever, and if you're like me, sometimes we buy them with the intention of making something in particular and then forget about them and end up with some mushrooms that need to be used up quick like!

Enter fresh mushroom soup.

Classic and basic tuna noodle casserole, made with a homemade cream sauce, tuna and peas and topped with kettle chips.

Old Fashioned Tuna Noodle Casserole

Canned tuna is always a good standby, anytime really, and definitely during Lent.

We eat it most often in its most basic forms, straight out of the can over white bread slathered with mayonnaise, or on a melt, in tuna and egg salad, tuna mac, or even a slightly more fancy tuna pasta salad.

And then, of course, there's this classic tuna noodle casserole to stretch it out into a full out meal.

Kielbasa sausage, braised with cabbage, onions and potatoes in chicken broth.

Braised Kielbasa and Cabbage

Between Alabama, Mississippi and Louisiana, there are some pretty awesome smoked sausages to be found down here. Distinctly Deep South, they are unique, highly spiced and incredibly flavorful, and the sausages we use the most in our cooking.

And then there's unassuming, simple and mild, soft-textured Polish kielbasa.

Very much different than Conecuh, Savoie's, Polk's or Country Pleasin', but we love it down here just as much as anywhere else in the country. There are times you just want something simple and basic. Something that's comforting and delicious.

This cabbage dish is just that and kielbasa is perfection here.

Garlic and butter scampi pasta with white wine, fresh herbs, lemon and red pepper flakes, tossed with seasoned, pan-seared shrimp.

Pan Seared Shrimp with Scampi Pasta

I always thought shrimp scampi was, well, just shrimp scampi. A very simple, but flavorful dish, and so satisfying for those of us who love shrimp with plenty of garlic and butter, tossed with some pasta. Accented with a little white wine, some fresh lemon and herbs, and a dash of red pepper flakes, it's a quick to the table dish and just delicious!

Apparently, the word scampi actually refers to the name of a pale pink crustacean called langoustines, or lobsterettes, according to my Italian cookbook The Silver Spoon {affil link}, which has a variety of recipes dedicated to using them... but oddly, nothing like this! Langoustines come from the North Sea, and look and taste similar to lobster, although it's far smaller. Reminds me of a pale pink version of our local crawfish, but with more slender claws. It is, apparently a very important part of European cuisine though. Who knew?

Photo Credit

Chili Collection

A collection of chili recipes from Deep South Dish blog.

Chili season has definitely been alive and well this winter season, so thought it'd be a good time to make a one page compilation of my collection of chili recipes here on Deep South Dish blog. Be sure to bookmark and come back as I add to the collection!