Showing posts with label Diner Food. Show all posts
Showing posts with label Diner Food. Show all posts

Saturday, February 9, 2019

Meatloaf Patty Melt

Meatloaf mix, shaped into thin, bun-sized, oval patties, pan fried and sandwiched on soft hoagie rolls with caramelized onions, cheese and a meatloaf glaze, wrapped and baked in the oven.
Meatloaf mix, shaped into thin, bun-sized, oval patties, pan fried and sandwiched on soft hoagie rolls with caramelized onions, cheese and a meatloaf glaze, wrapped and baked in the oven.

Meatloaf Patty Melt


I am a big fan of meatloaf. Always have been! And let's be frank here, who out there doesn't enjoy that next day meatloaf sandwich?

For some folks it's actually their favorite part of meatloaf, so how about we make those sandwiches intentionally to begin with, and,.. how about we make them in the form of one of my favorite hamburger sandwiches? A patty melt, yes indeed!

Thursday, October 20, 2016

Southern Style Meatloaf

Southern style meatloaf, made with ground chuck, onion and sweet bell pepper and finished with a brown sugar ketchup glaze.
Southern style meatloaf, made with ground chuck, onion and sweet bell pepper and finished with a brown sugar ketchup glaze.

Southern Style Meatloaf


Y'all know how I feel about labeling recipes or methods of cooking as "real" or "true" southern. I say it all the time, and I will continue to repeat it as long as I'm sharing recipes here on my blog, that one true reality I have learned in my now about ten years of blogging about southern food, is that there is no one "true" way to cook in the south. We sometimes do things a little bit different from one another.

Truth is, it rests solely on two things - the region of the south where you grew up, and what your own mama did - which was likely drawn from what her mama did. I am a southerner, born and raised, but my way of cooking some things may be potentially far different from your way, though it doesn't make either one better or more "right" than the other.

Thursday, October 18, 2012

Slow Cooker Meatloaf

A moist meatloaf made with lean ground beef, onion, bell pepper, garlic and a crushed saltine binder, cooked in the crockpot. Served here with everyday mashed potatoes and southern green beans.
A moist meatloaf made with lean ground beef, onion, bell pepper, garlic and a crushed saltine binder, cooked in the crockpot. Served here with everyday mashed potatoes and southern green beans.

Slow Cooker Meatloaf

I know that meatloaf sometimes gets a bad rap, mostly I would venture a guess that it's usually based on past experiences with a dry, tasteless glob of meat. On the other hand, I actually enjoy a good meatloaf myself and so does The Cajun, and I've discovered that using the slow cooker is a great way to get it on the table, when you've got a busy day.

Thursday, May 31, 2012

Spicy Tuna Melt

A classic, open-faced tuna melt sandwich of tuna, celery, sweet onion and tarragon and dressed with mayonnaise, gets a spicy kick from Cajun seasoning, hot sauce and jalapeno and is served on a toasted English muffin, topped with fresh, sliced tomato and melted cheese. 
A classic, open-faced tuna melt sandwich of tuna, celery, sweet onion and tarragon and dressed with mayonnaise, gets a spicy kick from Cajun seasoning, hot sauce and jalapeno and is served on a toasted English muffin, topped with fresh, sliced tomato and melted cheese.

Spicy Tuna Melt


Okay, so yes. It's a simple open-faced tuna melt sandwich.

But a reader recently asked me how I made mine, which of course gave me a craving for one, so I made them and I'm sharing it with y'all, because that is what a blogger of food does!

Besides. It's too darned hot to cook much, or at least often, and when is the last time you had one yourself anyway? I think it's time!

Wednesday, September 29, 2010

Salisbury Steak with Mushroom Gravy

A diner classic and a long-held family favorite, Salisbury steaks made from ground beef and a few seasonings, takes a shortcut with mushroom soup for gravy.
A diner classic and a long-held family favorite, Salisbury steaks made from ground beef and a few seasonings, takes a shortcut with mushroom soup for gravy.

Salisbury Steak with Mushroom Gravy

Salisbury steak is another one of those classic, old fashioned, dishes that we Southerners love and is comfort food at it's best. This recipe is one that has been around my kitchen for a very long time.

Yes, y'all. It utilizes our good old southern béchamel {that's Campbell's Condensed Cream of Mushroom soup for those of y'all with a more sophisticated palate}, but of course, if you like, simply substitute a gravy mix, onion soup mix, or make up your own homemade version of cream soup or gravy - with or without the mushrooms - just please quit yakking about it to those of us who are endeared to our cream soups, alright?

Thursday, September 16, 2010

Basic Meatloaf

My meatloaf standard, made with lean ground beef and finely minced veggies. Shown here baked with slices of bacon on top and finished with a brown sugar and tomato glaze.

Basic Meatloaf

Don't believe for a minute that you cannot get a nice, moist meatloaf without using a high fat ground beef like ground chuck. I love ground chuck and use it exclusively in burgers for the best flavor, or in recipes where I can drain off the excess fat. Is it tasty and delicious? Yes! But, let's face it.

Tuesday, July 27, 2010

Classic Turkey Club Sandwich with Cajun Mayonnaise

A classic turkey club sandwich with deli turkey, crisp bacon, garden fresh tomatoes, romaine lettuce and finished with a spicy Cajun mayonnaise.

Classic Turkey Club Sandwich

Recently we were having a discussion on the Facebook page about what to eat when it's too hot to cook and two of the most popular responses were tomato sandwiches and BLTs - both of which I love. I couldn't help but think of an old fashioned club sandwich though, so the next time I cooked some bacon, you know I planned a few extra slices to have ready for one! Sliced turkey breast, crisp bacon, garden fresh tomatoes and lettuce, sandwiched between lightly toasted bread with a bit of mayo - what a great summer sandwich! Be sure to sprinkle just a bit of salt and pepper on those tomatoes too to really bring out their garden fresh flavor.

Sunday, July 25, 2010

Classic Patty Melt

A diner classic, Patty Melts are made with very thin, oval shaped burger patties, and served on thin grilled rye bread, with caramelized onion, and Swiss cheese. Just amazingly delicious!

Classic Patty Melt

Patty melts have been around forever and are a classic diner food, but I don't hear much about them anymore. I happen to love them though and what's not to love? A thin burger - read that again, thin burger - on grilled rye with caramelized onion, sandwiched between melted cheese - it's pretty much good ole comfort food.  When's the last time you had one?

Friday, July 16, 2010

Classic Old Fashioned Soda Fountain Banana Split

A classic, old fashioned soda fountain banana split, made with a banana, pineapple, strawberry and chocolate syrup toppings, one scoop each of vanilla, chocolate and strawberry ice cream, whipped topping, chopped nuts and a cherry garnish.

I pondered a bit on what kind of creative and unusual foodie banana split I could come up with, but you know what? To me, there is really only one banana split. A classic, old fashioned, soda fountain banana split. Let's face it, I'm a simple, country cook and no foodie gourmet, so what else would you expect from Deep South Dish?

Friday, May 21, 2010

Homemade Mini Burger Beef Sliders


Delicious little mini burgers made with very thin meat patties, melted cheese and real minced onion.

Homemade Mini Burger Beef Sliders


These aren't an authentic copycat of the original White Castle sliders, because I haven't actually ever had a White Castle slider. They weren't a part of my south, though we did have Krystal's little yummy burgers. They sure were a favorite late night after-party snack after a long night of dancing back in the days of disco.

Yes, y'all... I am that old. In the craziness of the world we currently live in, I actually kinda miss those days a bit.

Tuesday, May 11, 2010

Classic Southern Fried Chicken

Southern fried chicken can certainly be challenging - it just takes practice to be honest! If you're new to frying chicken, try frying only dark or white meat your first time. I also like to brine the chicken first - it really helps to keep the breast meat nice and tender.
Southern fried chicken can certainly be challenging - it just takes practice to be honest! If you're new to frying chicken, try frying only dark or white meat your first time. I also like to brine the chicken first - it really helps to keep the breast meat nice and tender.

Classic Southern Fried Chicken


Good ol' southern fried chicken. I don't eat it often, but I can't imagine living without it!

Admittedly, fried chicken is not an easy dish to get down right without practice - and unfortunately, not something we can eat regularly enough to get that practice - and... frankly, it's a mess.

It's a mess to prep, it's a mess to cook, it's a mess to clean up, and then there's all that oil to contend with afterward too.

Given the fact that we have KFC and Popeye's these days, it's not surprising it really isn't made much at home anymore, but... it is so good, that it is something we Southerners certainly deem worthy of all that trouble - at least on occasion. Besides that... have you seen the price of take out chicken today? 

Sunday, March 28, 2010

The Grilled All-American Burger

The good ole classic All American Burger to me means a good ground chuck beef burger, pickles, tomato, grilled onion, mayo, mustard and ketchup on a toasted bun & topped with bacon and cheese, if you like.
The good ole classic All-American Burger to me means a good ground chuck beef burger, pickles, tomato, grilled onion, mayo, mustard and ketchup on a toasted bun & topped with bacon and cheese, if you like. 

Grilled All-American Burger

Saturday was a gardening day so supper had to be simple. Grilled burgers and southern style potato saladGrilled corn on the cob would be good too, but we just had that the night before {and yeah, I know, that's a lot of starches} so I settled on the burger and tater salad and it was plenty.

Oh, well, there might have been a bit of leftover banana pudding involved there too. 

Sunday, March 7, 2010

Dirty Fried Eggs

Dirty fried eggs is the name I gave them - eggs fried in bacon drippings that gives them that speckled look from all the bacon yum-yums gathered on the bottom of the skillet.

Okay, yeah, it's just fried eggs, but indulge me for a bit would ya? I love eggs. I love all kinds of eggs. Deviled eggs, scrambled eggs, omelets, poached eggs, just plain old boiled eggs, egg salad with shrimp, with ham, and with tuna, eggs on huevos, in quiche, in a hash, as migas, in a breakfast casserole, a quesadilla, on a BLT, and yeah, even on a po'boy! Yep. I do love eggs.

But, this post here - this is just about fried eggs and specifically Dirty Fried Eggs. Aw, heck. Might as well make this post a minor 101 about fried eggs, and then show y'all how we do a proper dirty fried egg down here in The Deep South! After all there are folks who pass through here that are just learnin' to cook, right?

Thursday, February 11, 2010

Creole Smothered Swiss Steak

Cube steaks or tenderized round steak in a nicely seasoned Creole sauce of tomatoes, onions and peppers with rosemary and thyme - and a secret ingredient!
Cube steaks or tenderized round steak in a nicely seasoned Creole sauce of tomatoes, onions and peppers with rosemary and thyme - and a secret ingredient!

Creole Smothered Swiss Steak


A stepped-up version of Swiss Steak, Creole Smothered Steak can use either cube steaks, which have already been tenderized, or other beef steaks such as chuck or round steak which is generally less expensive, but also leaner cuts of beef and definitely needing tenderizing.

Be sure not to skip that step!

Thursday, February 4, 2010

Creole Meatloaf with Tomato Gravy

A tender and tasty meatloaf, infused with the trinity, seared and cooked in a roux based tomato gravy.

Creole Meatloaf with Tomato Gravy

When you have a little time on your hands, I hope that you'll give this meatloaf a try. It's totally different from your mama's meatloaf, has a few additional steps you don't usually see in a meatloaf, so it takes a bit of time to come together, but it is so worth it! Searing creates a tender and juicy meatloaf that thanks to our famous Trinity, just full of flavor. Don't expect any leftovers to last long.

Monday, December 28, 2009

Custardy French Toast

Thick slices of leftover bread, soaked in an egg, milk, sugar, salt and vanilla mixture and dusted with cinnamon sugar, pan fried for a crispy outer coating.
Thick slices of leftover bread, soaked in an egg, milk, sugar, salt and vanilla mixture and dusted with cinnamon sugar, pan fried for a crispy outer coating.

Custardy French Toast


Pain Perdu (or Lost Bread) is a classic French dish that is intended to use up leftover, stale loaves of bread so that it is not "lost." Pain Perdu is usually served with a generous sprinkling of powdered sugar.

Sunday, December 27, 2009

Breakfast Po'Boy (Denver)


What Exactly IS a Po'Boy Anyway?

Ever heard of a Western Omelet Po'boy? Well, read on!

I grew up in Biloxi, Mississippi, and back before the casinos became central to tourism here it was a beach and resort party town, and back in the day the primary focus of weekends was centered around all night dancing and cocktails with friends at the clubs. It was pretty standard that we'd all end up in the wee hours of the morning at either the Waffle House or Mary Mahoney's Le Cafe (now gone thanks to Katrina) for coffee and a bite to eat before heading to the house.

Sunday, November 29, 2009

Made from Scratch Homemade Buttermilk Pancakes

My personal recipe for more than 30 years, these make simply perfect homemade buttermilk pancakes that I know you'll love.
My personal recipe for more than 30 years, these make simply perfect homemade buttermilk pancakes that I know you'll love.

Homemade Buttermilk Pancakes


Besides tweaking the baking powder and baking soda, I've been making my homemade pancakes this way for more than 30 years, and I think they've stood the test of time.

Don't get me wrong - I do realize that just adding water to a pre-packaged mix sure makes things a bit easier in this hurry-up world we live in, but honestly it doesn't take any time to mix up a fresh batch of pancake batter and no worries over weird ingredients or preservatives lurking in there either because you know what went in it.

Tuesday, October 13, 2009

Hamburger Steak with Creamy Onion Gravy

A diner classic and a southern favorite, seasoned ground beef patties cooked with caramelized onion and gravy is a belly-pleaser.
A diner classic and a southern favorite, seasoned ground beef patties cooked with caramelized onion and gravy is a belly-pleaser.

Hamburger Steak with Creamy Onion Gravy

Hamburger steak should be in everybody's go-to recipe box and this recipe is a perfect combination of flavors. It always gets a boatload of compliments, and isn't that what we're all after in this anyway?

Wednesday, August 5, 2009

Smothered Pork Chops with Cream Gravy

Pork chops smothered in a cream gravy with sauteed peppers and onion and slow simmered on the stovetop.
Pork chops smothered in a cream gravy with sauteed peppers and onion and slow simmered on the stovetop.

Smothered Pork Chops with Cream Gravy

We love our smothered foods in the south. Course, we southerners get accused all the time of either frying everything or else giving it a heavy dousin' of gravy. Well, they are both true - to a degree.

Frying we'll have to address at another time. Today it's all about smothering some chops in a delicious cream gravy. These are certainly an indulgent and incredibly delicious way to serve pork chops, and truly southern to the core. Some like to dredge their chops in flour before browning them, but I prefer the simple sear of the naked meat.

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