Quick Small Batch Refrigerator Corn Relish
Deep South Dish
by Mary | Deep South Dish
2y ago
Whether you serve as a condiment alongside grilled meats, or a simple snack with tortilla or corn chips, this small batch, quick refrigerator corn relish will be a refreshing addition to the menu. Quick Refrigerator Corn Relish I had a craving for some corn relish, but didn't want a huge batch made for canning. I wanted more of a snack-sized, easy version to enjoy right away! Click Here to Continue Reading ..read more
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Instant Pot Chicken Bog
Deep South Dish
by Mary | Deep South Dish
2y ago
A simple one pot chicken, sausage and rice dish, regional to South Carolina and one that dates back to the 1700s, using a whole chicken and made super easy with the Instant Pot. Instant Pot Chicken Bog I was a bit intrigued when I first heard about bog. It's not something that is known much around here as far as I know. It's more of a regional dish born in South Carolina. Every region seems to have some sort of chicken and rice dish like this though, and of course in my area of the Deep South, it's all about jambalaya! So... what is the base difference between a Deep South jambalaya and bog ..read more
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Veracruz Hot Corn Dip
Deep South Dish
by Mary | Deep South Dish
2y ago
A hot corn dish, Veracruz Corn may be served as either a side dish, great alongside your barbecue, or as a hot corn appetizer with crisp tortilla chips. Filled with goodness of fresh, off the cob corn, marinated in a fiery blend of Southwestern seasonings, tossed with veggies and then dressed with a chipotle aïoli and cheese, and passed under the broiler. Veracruz Hot Corn Dip I based this corn dish off of one that I saw in Eva Longoria's cookbook, Eva's Kitchen: Cooking with Love for Family and Friends. It sounded a little like maque choux, but with some spicy flair, which it most certainly ..read more
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Piggy Mac Pulled Pork Mac and Cheese
Deep South Dish
by Mary | Deep South Dish
2y ago
Piggy Mac and Cheese made with leftover pulled pork, elbow noodles, a little onion, Rotel diced tomatoes with green chilies and shredded cheese. Piggy Mac and Cheese Like everybody else, I love a slow-smoked pork butt that has been lovingly tended to and watched over for hours and hours... usually by somebody else in my case! Let's face it. Most of us home cooks aren't going to be die hard Q'ers who spend all afternoon bent over a smoker for the perfection of slow-smoked meat, but we sure will enjoy it when somebody else does! Click Here to Continue Reading ..read more
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Shrimp Salsa
Deep South Dish
by Mary | Deep South Dish
2y ago
A fresh salsa of tomatoes, red onion, jalapeño, cilantro and lime, tossed with freshly poached wild American shrimp. Serve as a garnish to grilled foods, fish, on tacos, as a topping or as an appetizer with some sturdy tortilla chips. Shrimp Salsa You may have seen something like this around the net or social media referred to as shrimp ceviche. I guess that's okay, though a tad bit misleading, since ceviche is usually made using a raw fish marinated in heavy citrus juices. This one, while it begins with raw shrimp, for this recipe, the shrimp is first poached, though it is an excellent sals ..read more
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Southern-Style Fried Chicken Livers
Deep South Dish
by Mary | Deep South Dish
2y ago
Crispy on the outside, tender on the inside, these fried chicken livers get the classic southern fried chicken treatment, with a hot sauce enhanced buttermilk marinade, followed by a dredge in nicely seasoned flour and deep fried. Southern-Style Fried Chicken Livers I know that some of you ran the other way when you saw the title of this post, but y'all... just like a good beef liver and onions, I love fried chicken livers. But I do understand. The Cajun won't touch those either. So let's just say that this post is only intended for the common lovers of fried chicken livers. The rest of y ..read more
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Sensation Salad
Deep South Dish
by Mary | Deep South Dish
3y ago
A mixed garden salad made with romaine and iceberg lettuces, fresh parsley, Romano and bleu cheeses, lot of freshly cracked black pepper and a tangy, lemon-garlic vinaigrette. Sensation Salad This salad is a slight revision of the well-loved salad found in the Junior League of Baton Rouge's River Roads Recipes II cookbook. While it became more widely known across Louisiana and her sister states from the cookbook, it actually originated as a creation of a now closed, Baton Rouge restaurant called Bob and Jake's, and soon took on a viral life of its own among other local area restaurants ..read more
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Ham and White Bean Skillet
Deep South Dish
by Mary | Deep South Dish
3y ago
A quick skillet version of white beans and rice with ham, made with canned beans, the Trinity of vegetables and rice. Ham and White Bean Skillet Beans and rice are a big deal in the south, always have been really. Back in the day, they were an important part of the dietary needs of the people, because families were large and relatively poor, so any kind of bean was an inexpensive, nutritious and filling dish. Mostly our beans are slow cooked from dried beans, on the top of the stove, and that's really the way I still love them best to this day. Don't get me wrong. Electronic pressure cookers ..read more
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Egg Biscuits
Deep South Dish
by Mary | Deep South Dish
3y ago
A tender, fluffy and light classic buttermilk biscuit, made with the addition of an egg. Egg Biscuits So, as if I needed yet another entertainment source to distract me, I subscribed to Discovery+ and I have to say, I really enjoy the channel. One of the first things that I did, was to binge watch one of the new featured shows, Magnolia Table, after which I felt compelled to pick up Joanna Gaines cookbooks. Now, a confession. Click Here to Continue Reading ..read more
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Sour Cream Avocado Potato Salad
Deep South Dish
by Mary | Deep South Dish
3y ago
Potato salad, made with red and green onions, celery, jalapeno, cilantro and boiled eggs, tossed with a sour cream and avocado dressing. Sour Cream Avocado Potato Salad I am a big fan of potato salad, and while I make the more classic, southern-style potato salad most often, I love all different kinds, and I love experimenting too. Well, except mustard potato salad. And when I say mustard I mean like heavy mustard based, and not the little dab of mustard that I do like to include in mine. For some reason, that heavy mustard just doesn't appeal to my taste buds at all, though I know some fol ..read more
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