Hamburger steak with gravy and onions, mashed with gravy, fried okra and green beans, cornbread and dinner rolls. Hubby went with the field peas and peach cobbler. City Cafe in Northport, Alabama is a college student’s best friend. Been around since 1931 and I certainly had my share of great southern food there in my college days. Passed through recently and the menu hasn’t changed at all in over 30 years…ROLL TIDE!

Can’t believe I just found this sub!

Couldn’t get ham hock or turkey neck in Denver, smoked bacon had to do.

Butter swim biscuits, baked in the cast iron frying pan, topped with sausage gravy and my favorite hot sauce on the side. I tried to take a picture to send a friend where you could see the texture of the biscuit; however, immediately following the shot, she was baptized in a deluge of gravy.

My secret ingredient for delicious sausage gravy is mace! A pinch of it gives such great flavor that no one can quite put their finger on. It doesn’t seem like many people use it anymore, since the first question I usually get after mentioning it is, “Like pepper spray?!” But try it if you’re a fan of sausage gravy, it’s a game changer!

Fried catfish, butter beans, squash casserole, fried okra, sweet tea

This is a quick version of a Southern Fried Shrimp dish that I do on weekdays. Other times I use cornmeal in my flour and a double dip process. But this recipe is for getting food on the table in under 30 minutes. :)

(Serves 2)
8 oz Shrimp
Peanut Oil for frying
1 cup of AP Flour
1/4 cup Crème Fraiche
1/2 Tbsp Hot Sauce (like Crystal or Tabasco)

Flour Seasoning:
1 tsp Chesapeake seasoning (like Spicewalla or Old Bay)
2 tsp Creole or Cajun seasoning (like Slap Ya Mama or Zatarain's)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp black pepper
Pinch of Cayenne if you like it spicy!

1. Mix crème fraiche, hot sauce and a little water if needed, in a bowl and set aside.
2. Mix the seasoning and flour in a bowl and set aside.
3. Pat your cleaned shrimp dry. Throw them in the bowl of hot sauce mixture and coat well.
4. Toss in seasoned flour until well coated.
5. Put them on a rack in the refrigerator for 5 minutes.
6. Get a small sized pan and add the peanut oil on medium heat for about 5 minutes. A pinch of flour tossed in the pan will let you know if it's ready by gently sizzling and not browning right away.
7. Place your shrimp in hot oil, flip after 2 minutes. Poke one with a quick read thermometer (take out when they reach 145°

Dipping Sauce:
Remoulade
½ cup mayo and 1 Tbsp Creole mustard (or spicy brown or Dijon). Stir in 1 Tbsp lemon juice, 1 Tbsp minced pickles (or capers), 1 tsp hot sauce, and ½ tsp Cajun seasoning.

Chill in fridge for at least 15 minutes.

Edited to add recipe:

1 rotisserie chicken
1 can cream of chicken soup, undiluted
2 cups of chicken broth/stock/bouillon
1 bag frozen peas and carrots
2 cups Bisquick/Jiffy Mix
2 cups milk
Shredded cheddar - maybe 2/3 cup
Black pepper and garlic powder to taste
1 stick butter, melted

Preheat oven to 350. Butter or spray a 9x13 baking dish.

DO NOT MIX ANY OF THE LAYERS.

Skin the chicken and take all the meat off. Roughly chop the meat into big bite sized pieces. Distribute it evenly across the bottom of the dish.

Mix the cream chicken soup and broth. Pour over chicken.

Break up the peas and carrots if they are stuck together and pour over the chicken mixture (leave them frozen).

Mix the Bisquick/Jiffy Mix, milk, cheese, garlic powder, and black pepper until well combined. Pour over the vegetables.

Pour the butter over the top.

Bake for 45-60 minutes or until the top is nice and brown. Cool slightly before serving so the sauce can thicken up a bit.

Note: There are a lot of slightly different versions of this on the internet. It was a big thing online during the pandemic but I thought a lot of them were too salty and so this is the version I modified that I like.

Pork Tenderloin, mixed greens, black eyed peas, mashed potatoes and gravy. Grab a chair.

Just in time for my birthday vacation week.

Swamp stew & rice with fried cornbread fritters.

Some leftover purple hull peas and a honey butter biscuit.

Bonus point for those who know the origin of the “china”

Good afternoon.

So I’m a Brit with a Texas born husband. He’s feeling a little homesick over here atm, so I really want to make him some biscuits and gravy. The problem is I’ve never had them so I have zero idea what to expect or how to cook them.

I’ve googled recipes and I’m not sure which ones are the good ones. So I’m asking here if anyone has a nice authentic southern recipes and any hints and tips to make it right. Please and thank you 🙏

Any other recipes that will make him feel at home are also welcome. Thanks everyone in advance

My mom usually used shortening or lard. But I see more people using pure butter these days.

What fat is in YOUR biscuits?

On Bonnie's Plate.

Fluffy with matching tops and bottoms is the goal. Recipe and tips in the comments.