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| A round-up collection of great recipes for your Labor Day party. |
Friday, August 29, 2014
Labor Day Recipe Roundup - Dips, Burgers, Ribs, Sides and More
Monday, August 25, 2014
Fresh Fruit Salad with Lime and Mint Dressing
Fresh Fruit Salad tossed with a lime and mint infused simple syrup.
Fresh Fruit Salad with Lime and Mint Dressing
Okay. I'm a gonna say it again. It is HOT y'all. Whew!
Magazines are arriving all decked out in the unmistakable colors of fall, loaded with fall baking recipes, chilis, soups and stews, and apple recipes are everywhere, even already with many bloggers. A Florida Sam's Club even has Christmas decorations out now. Yes. In August. I'm serious y'all!
Wednesday, August 20, 2014
Broccoli and Cauliflower Refrigerator Salad
Broccoli and cauliflower combined with chopped cabbage, carrot, bell pepper and red onion, tossed with a mayonnaise and vinegar dressing to make a fresh coleslaw that will last for days, making it a perfect refrigerator salad to have on hand.
Broccoli and Cauliflower Refrigerator Salad
Whew! It is hotter than hot here in the Deep South y'all. I'm still cooking... of course, we gotta eat no matter the heat, right?
And yes, like most Southerners, I really don't have a season for the occasional treat of any of our Southern Classic recipes, even during the heat of the summer, though I do tend to lean more toward simple food on the outside grill, sandwiches and a lot of veggies and salads - in case you hadn't noticed from my summer postings this year.
Sunday, August 10, 2014
Cold Corn Dip
A cold dip made with Mexicorn, cheese, green chilies, jalapenos, Rotel, mayo, sour cream, green onion and seasonings.
Cold Corn Dip
If y'all have been hanging around here any length of time, you pretty much know that any kind of dip - from that good old fashioned 7 layer dip that's been around forever, to my more delectable hot crab dip (and everything in between) - are party favorites for me. Though I do actually favor hot dips over cold, I have to say that this corn dip, served cold, is downright delicious and even a tiny bit addictive!Monday, July 28, 2014
Southern-Style Speckled Butter Beans
A summertime Southern favorite, fresh speckled butter beans are stewed down with a ham hock enhanced broth.
Southern Style Speckled Butter Beans
Somewhere in the dark recesses of my deep freeze, I have some ham hocks. But... The Cajun handled the transportation of our freezer from the old house to the new, along with the contents of it, all scattered about in massive coolers, and frankly, I just crammed it all back in there with no manner of organization once it arrived.
Needless to say, I now can't find a thing.
Monday, July 21, 2014
Slow Cooker Brown Sugar Chicken
Chicken thighs, simply seasoned and slow cooked in the crockpot with a mixture of pineapple juice, brown sugar and soy sauce, that is thickened and brushed on as a finishing glaze.
Slow Cooker Brown Sugar Chicken
It's become pretty clear that folks love the combination of savory meats with sweet brown sugar. I've used it to candy bacon, love it for ham, for rubs on ribs and steaks, it's amazing with chicken and I've even used it for fish. Here lately, I've been seeing brown sugar everywhere in these 2, 3 and 4 ingredient dishes you see pass via Facebook and Pinterest.
Thursday, July 17, 2014
Baked Fish
Fresh fish, trout pictured here, seasoned simply with salt, pepper, Cajun seasoning and Old Bay, drizzled with butter and dusted with lemon zest, baked and garnished with sliced green onion and fresh parsley. Works well with many fish. Served here with Southern style green beans and parslied potatoes.
Baked Fish
You'll notice that despite being a Mississippi Gulf Coast gal, you don't see a lot of recipes on here for fish. It's not because we don't eat it - we do! Every chance we get. While Mondays are always red beans and rice here in the Deep South, Fridays mean fish, or at least seafood of some kind, thanks to our heavy Catholic population and abundant access to it.
Heck, I'm not even above cleaning them, and the basic rule is that if you catch them, you clean them, and well... it's not a pretty job, though the end result is, of course, fabulous. If you're too skittish for all that, the local fishmongers will sell them to you already cleaned and filleted.
Tuesday, July 15, 2014
Steamed Okra
Whole okra, steamed, salted and dipped in butter.
Steamed Okra
Many, if not most of us of a certain age in the South, love our okra, but right up front y'all, there are true haters of okra out there.
The second you share something with okra on social media they show themselves for sure.
Those of you who are among them will certainly not be interested in this post at all, and really, those of us who love it really don't need you to let us know! We get it.
Friday, July 11, 2014
Southern Field Peas and Snaps
Southern Field Peas and Snaps - Field peas cooked with green beans and served here with grilled smoked andouille sausage and cornbread.
Southern Field Peas and Snaps
It can be a little bit confusing when a Southerner talks about field peas, because kinda like with butter beans or what we mean when we say "Coke," they might be referring to any one of literally hundreds of Southern field peas.
Field peas, or cowpeas as we also know them, aren't really peas at all. They are beans that grow very well in the South because they are heat and drought tolerant and grow in just about any soil. They're categorized generally in four groups - crowder, cream, black-eyed and field peas, and there are many varieties to be found in each of those categories.
Monday, July 7, 2014
South Your Mouth Cookbook Review
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| Mandy Rivers' debut cookbook, South Your Mouth, Tried & True Southern Recipes |
Update! Congratulations to Katherine Kelley who said:
Thank you for your great recipes! You've helped transform this former Yankee now loving life in Mississippi into a respectable Southern cook, and provided loads of laughter as well. My southern-born & bred & fed husband sure is happy!
Katherine, please contact me by Monday, July 14, 2014 at mary@deepsouthdish.com with your full name and mailing address so we can get your cookbook to you!
In the beginning there weren't that many of us blogging about food specifically, and most especially about Southern food. Facebook was new, Pinterest and Instagram didn't exist, but all that's certainly changed over the past six years, and I've met many different bloggers along the way through all of those mediums. Some became friends, others came and went, posting for a little while and then fading away, and others, well, you just seemed to connect to right away.
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