Showing posts with label Tailgate. Show all posts

Tuesday, September 8, 2015

BBQ Sketti - Pulled Pork Spaghetti

BBQ Sketti, a spaghetti made with leftover pulled BBQ pork, chicken or beef.

BBQ Sketti - Pulled Pork Spaghetti

How was your long holiday weekend? Although we had stormy weather, there were enough breaks here and there to sneak in some fun. I have to say it's been a pretty fab week overall really, beginning with our family reunion last weekend, a baby's first birthday, a delicious family birthday dinner for my sister at Half Shell Oyster House, a Biloxi Shuckers baseball game and a nice firework show afterward, in-between a bit of blog and magazine work, and ending with a cookout at home yesterday with the typical goodies - burgers, dogs, pulled pork, smoked sausage, baked beans and potato salad - and that we managed to get in just before the last downpour.

Click Here to Continue Reading »

Thursday, July 2, 2015

Hot BBQ Pulled Pork Dip

A hot pork BBQ dip, made easy with leftover pulled pork.

Hot BBQ Pulled Pork Dip

Summer means BBQ and one of the biggest BBQ holidays of the summer is just around the corner - Independence Day! It's one of my favorite holidays with time spent with friends and family and festivals galore along the Gulf Coast the entire weekend.

For those of us who live here, it often means time spent on the boat out and on the barrier islands, followed by backyard cookouts with all of our favorite summertime foods and songs like Lee Greenwood's classic "God Bless the U.S.A.," droning in the background.

Click Here to Continue Reading »

Thursday, January 5, 2012

Cheddar Bacon Dip

Referred to by some tailgaters as "crack dip" because they find it irresistible, this sour cream and mayonnaise dip, made with Ranch dressing mix, shredded cheddar and bacon, is a sure winner.

Cheddar Bacon Dip

Now y'all know I love my my dips, though I'm probably a bit more endeared to hot dips than I am cold ones, but with The Big Game coming up, I thought it'd be nice to get this favorite up on the site.

Click Here to Continue Reading »

Friday, October 22, 2010

Sausage and Cheese Bread

Thawed frozen bread dough or refrigerated pizza dough, makes this appetizer bread stuffed with seasoned hot sausage and cheese super easy.

Sausage and Cheese Bread

A perfect appetizer for any party, this Sausage and Cheese Bread made from homemade or refrigerated pizza dough or thawed frozen bread dough is a definite crowd favorite.

Regular Italian sausage works great for this, but I prefer to use the hot version of Jimmy Dean breakfast sausage and add shredded pepper jack cheese for the extra kick they both give. Together with the onion and bell pepper, that is really all the seasoning you need. If you're making it for tailgating, bake it, let it cool, wrap it in foil and warm it up on the grill before slicing.

Click Here to Continue Reading »

Thursday, October 7, 2010

Ain't No Thing Chicken

A combination of chili sauce and hot sauce with cider vinegar, garlic, ginger & Cajun seasoning, makes for a nice spicy kick in these chicken drumsticks. Try it on wings too!

A combination of chili sauce and hot sauce with cider vinegar, garlic, ginger and Cajun seasoning, makes for a nice spicy kick in these chicken drumsticks. Try it on wings too!

Ain't No Thing Chicken Drumsticks

These drumsticks were inspired by the Ain't No Thing Chicken Wing recipe from fellow native Mississippian, Miss Martha Foose. She's been called Mississippi's Martha, and she's the author of the cookbook Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook {affil limk}and her newest one, A Southerly Course.

If you're the kind of person who likes to collect and read cookbooks, you'll love both of these because they are just beautiful cookbooks. Foose currently teaches gourmet cooking class at Viking Cooking School, the home of dream Viking ovens and stoves to pine over. Yes! My dream oven, and Mississippi made.

Click Here to Continue Reading »

Monday, September 20, 2010

Oven Baked Louisiana Hot Wings

Oven baked hot wings made with a buttery Louisiana hot sauce and garnished with sliced green onion and chopped jalapenos.

Oven Baked Louisiana Hot Wings

This hot wing recipe came about when I happened to have a couple pounds of wings to use but wanted to do something different.

I remembered back around St. Patrick's Day flipping through my copy of Food Network Magazine and seeing a St. Patrick's Day wing recipe. I know ... Wings? St. Patrick's Day?

Not exactly associated with one another in my opinion, but in my opinion, wings are great anytime, and though their wings were done with a green hot sauce for the upcoming holiday, I thought why can't I do a hot wing in the oven with regular ole Louisiana hot sauce? This was the result!

Click Here to Continue Reading »

Saturday, September 11, 2010

Mississippi Sin Dip

Another fabulous dip made with cream cheese, sour cream, cheddar cheese, ham, green onion, jalapenos and green chilies.

Mississippi Sin Dip

As far as I know, this Mississippi Sin Dip recipe got its start just being called plain ole Mississippi Sin because of it's cheesy richness, but along the way, it apparently became a tailgate favorite of the fans of Mississippi State Bulldogs and has since become known as Mississippi State Sin.

I notice a few other states seem to have picked it up over time and renamed it as their own, but as far as I know it originated right here in some kitchen in my home state. Far as I know, this is pretty true to the original recipe with the exception of jalapenos, which I added.

Click Here to Continue Reading »

Wednesday, September 8, 2010

Spicy Marinated Shrimp Appetizer

A spicy marinade of chili sauce, hot sauce, citrus vodka, horseradish, celery, garlic, sweet onion, and Cajun seasoning, tossed with shrimp for a fantastic appetizer.

Spicy Marinated Shrimp Appetizer

This Spicy Marinated Shrimp Appetizer recipe is another great adult appetizer for a party, where you can serve it in tall shooter glasses, on a bed of lettuce in martini glasses as pictured above, or simply scoop it over crackers for yourself. If you tailgate with it, or serve it at a party, just be sure that you are clear with your guests that it contains vodka! As always, consume responsibly.

Click Here to Continue Reading »

Friday, September 3, 2010

Cookout and Party Food Menu Ideas

Your favorite menu ideas, cookout and BBQ recipes from Deep South Dish for Labor Day, Memorial Day, 4th of July or for any day, all in one place!

Here's my collection of Best of the Best from Deep South Dish cookout and party food recipes, all tried and true, just in case you're still looking for some menu ideas. Some of these are outdoor recipes, some are "cheater" style crockpot and some are for the oven. There are beverages & cocktails, appetizers and dips, salads of all kinds, chicken, pork, a little seafood and even steaks, and of course there's always room for dessert. I hope you find some inspiration here - enjoy!

My classic barbecue menu - get all the recipes right here on the blog - just click on the links! Grilled ribs, classic southern potato salad, southern baked beans, corn on the cob, marinated tomatoes and old fashioned macaroni salad. Yum y'all!

Cookout Recipes

Beverages

Southern Sweet Iced Tea

No Calorie (Milo's Copycat) Diet Iced Tea

Southern Fruit Iced Tea

Click Here to Continue Reading »

Sunday, May 23, 2010

Bacon Wrapped Lit’l Smokies Stuffed Jalapenos

A delicious party appetizer, these bacon wrapped, smoked sausage and cheese stuffed jalapenos are a true crowd pleaser.

Bacon Wrapped Lit’l Smokies Stuffed Jalapenos

Bacon wrapped stuffed jalapenos, like its deep fried cousin, are such a tasty little popper, that although this recipe is written for roughly 24 of these bite size jewels, you'll probably want to make up many more. People do these all sorts of ways and cook them as many. I imagine that smoked they must be killer, but y'all know how I feel about that time commitment, so I usually just bake mine.

Click Here to Continue Reading »

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.

Click Here to Continue Reading »

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.

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?

Click Here to Continue Reading »

Saturday, April 24, 2010

Sausage and Cheese White Rotel Dip

A spicy sausage dip made with Monterey Jack cheese, cream cheese, and Rotel tomatoes.

Sausage and Cheese White Rotel Dip

This is another great dip for keeping your guests at bay while you cook out, for football night, your next party, or simply for movie night in with the family.

It's simple, only four ingredients and comes together quick. Keep it warm in the crockpot and scoop out single servings into small custard bowls with tortilla chips or corn chips on the side.

Click Here to Continue Reading »

Tuesday, April 20, 2010

Skillet Hot Dog Chili Sauce

A skillet chili, made for hot dogs and with a Cajun-flair, made with ground beef, seasoned with Worcestershire, yellow mustard, onion, hot sauce, Cajun and other flavorful seasonings.

Skillet Hot Dog Chili Sauce

I love hot dogs. Love, love, love. I don't care how they are made, or what's in them, or the scary stories, nope, just don't even want to hear about all that, because I. Love. Hot. Dogs. And guess what?

I've tried just about every brand and kind there is out there and I like the cheap ones the best. I'll eat them boiled, microwaved or pan fried, though for me, they really are best cooked on the grill in my humble opinion, and this yummy hot dog chili sauce only makes the experience that much better. Here's how to make my hot dog chili sauce.

Click Here to Continue Reading »

Monday, April 12, 2010

Hot Corn Dip

Hot Corn Dip made with Mexicorn, green chilies, jalapenos, Monterey Jack and Parmesan cheeses, and red pepper flakes, is terrific served with corn chips or tortilla chips.

Hot Corn Dip

This Hot Corn Dip recipe from Trisha Yearwood, is one of the most popular posts on my site since I posted it. And for good reason - it is downright yummy! Y'all might have read my previous post where I got a craving for Trisha Yearwood's Hot Corn Dip when Trisha made an appearance on The View to promote her newest cookbook, Home Cooking with Trisha Yearwood {affil link}

Click Here to Continue Reading »

Saturday, April 10, 2010

Warm Feta and Artichoke Dip

A warm dip made with artichoke hearts, mayo, feta cheese and Parmesan.

Another great recipe from Trisha Yearwood, this warm dip is made with artichoke hearts, mayo, feta cheese and Parmesan.

Warm Feta and Artichoke Dip

You've probably tried the old standby Spinach and Artichoke Dip at some point, this is just a bit of a different take on that idea. We ate some of it with white corn tortilla chips, but I also had French bread in the house from the Homemade Roast Beef Po'Boys. I sliced off some of the tip end, buttered and then toasted the slices. Flipped them over, buttered and toasted the other side, and then top them off with some of the hot dip. Yum. Here's how to make it.

Click Here to Continue Reading »

Wednesday, February 24, 2010

Buffalo Chicken Dip with Bacon

My version of Buffalo Chicken Dip uses fresh cooked chicken, Louisiana hot sauce, ranch instead of bleu cheese dressing, bacon, and a mixture of cheddar and mozzarella cheeses.

Buffalo Chicken Dip with Bacon

Y'all likely know this dip as Frank's Famous Red Hot Buffalo Chicken Dip, or just plain ole Buffalo Chicken Dip, some of you may even know it as Crack Dip, but I made some changes to the standard recipe and I really think it's the best chicken dip you could ask for!

Click Here to Continue Reading »

Sunday, February 7, 2010

Awesome Jalapeno Popper Dip

Like a deconstructed jalapeno popper, this dip is made with jalapenos, green chilies, cream cheese, parmesan and cheddar, and topped with a buttery bread crumb.

Awesome Jalapeno Popper Dip

Okay. I know that saying this is an "awesome" dip is a pretty bold statement but I think it's pretty awesome. A layered, deconstructed version of a jalapeno popper in a dip, that I've never seen done quite this way, and since I didn't have outside influences, I'm claiming it as my own original recipe.

Click Here to Continue Reading »

Tuesday, February 2, 2010

Classic 70s 7-Layer Mexican Dip

A retro throw-back to the 70s and still popular today, 7-layer dip is made with seasoned refried beans, avocado or guacamole spread, sour cream, shredded cheese, tomatoes, black olives and green onion, and is still a party favorite.

Classic 70s 7-Layer Mexican Dip

I adore this dip. In fact, I have been known to buy those itty bitty and pricey containers of it from the deli, just because I had a taste for it.

I have loved this dip since the first time that I saw it being delivered to a party back in the late 70s. With Super Bowl coming up, I thought I would blog it, but really, I just wanted an excuse to make it.

Click Here to Continue Reading »

Tuesday, January 5, 2010

Creole Jambalaya with Chicken, Smoked Sausage and Shrimp

A big batch, oven-baked, Creole-style jambalaya containing chicken, shrimp and andouille smoked sausage.

Creole Jambalaya

Jambalaya, often made in this way with chicken, andouille sausage and shrimp, is a very common dish here in The Deep South and we tend to have it regularly, though every recipe you'll run across is probably a little bit different from the one before it.

Different methods, different ingredients, different seasonings. It's a very versatile dish and there isn't any one way that is the only way.

Click Here to Continue Reading »

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.

© Copyright 2008-2025 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.

Email Subscription DSD Feed