#southern buttermilk pie

[aditheursula]

Patti LaBelle put her whole gitchie gitchie ya ya into this pie. Cannot recommend enough.

[ghostradiodylan]

happy holidays! what do you think is each of the counselors' favorite type of pie? (i say this as i am scarfing down pecan pie like my life depends on it) also! optional -what's your favorite type of pie?

Happy Holidays Mothy! Thanks for the cute ask!

I freaking love pie and this is all going to be me completely grasping at straws to headcanon, but I’m here for it! 😂

Abi is my only fellow southerner in the bunch (Ariel Winter is from Virginia and you can pick up her accent from time to time in the game) and I feel like THE quintessential southern pie is pecan, though it’s eaten all over obviously. I would say Abi is either pecan pie or Derby pie (although your answer about Nick never having sweet potatoes almost made me pick sweet potato pie because that would be funny).

Speaking of Nick, I think he’s maybe not a big sweets guy and if you asked him he’d say his favorite was a traditional Aussie meat pie, but for dessert, maybe an apple tart, or something weird like one of those raisin pies.

Jacob is pumpkin pie. It’s a classic for a reason. But he’s also kind of a basic bitch. 😂 He likes it with a pile of canned whipped cream on top and also squirts a bunch of it directly into his mouth like an animal.

For sweet and tart Kaitlyn, lemon merengue. Graham cracker crust over pastry crust, because I said so.

Emma’s whole vibe is classic with a twist, so I’m guessing a lattice-top apple for her with the surprise twist of a little sharp cheddar cheese in the crust. She’ll tell you all about it on her channel.

Ryan’s grandma makes a mean buttermilk pie in P&W, but I think his favorite might be peanut butter. (This might actually be Jacob’s favorite too given his love for Peanut Butter Butterpops, but I couldn’t resist making him the basic one, and I wanted them all to be different.)

Something about my boy Dylan says cherry pie to me but I couldn’t even begin to tell you what. Preferably hot, with ice cream.

@itscomingupaces pegged Max as a cheesecake man in the baking ask and I agree. New York style, of course. Maybe with strawberry topping. Is that technically a pie or a cake? Well, it has a crust, so I think it counts.

Laura I almost wanted to give Saskatoon Berry because Siobahn is Canadian but Laura doesn’t really give her Canadian-ness away like Abi does Ariel’s southern-ness so let’s meet in the middle and say blueberry.

And I rarely meet a pie I don’t like (though I don’t like pumpkin that much, actually, too squishy) but my favorites are pecan, Derby, peanut butter, coconut cream, cherry, and key lime.

[chongoblog]

assumption: despite living in georgia, you don't enjoy a lot of classic southern foods

It's really on a case by case basis and what is defined as "classic southern food"

So I'm gonna be using this list I found online as basis saying "Yes" if I do enjoy and "No" if I do not (with varying degrees of commentary)

Deviled Eggs - No

Buttermilk Biscuits - Yes

Fried Chicken - YES

Peach Cobbler - Don't Love it like a lot of family and friends but Yes

Grits - No (but I haven't had em in a while so might be subject to change)

Banana Pudding- Yes (ESPECIALLY if you put some Nilla Wafers in that? So cash)

Chicken Pot Pie - Yes

Chicken and Dumplings - I don't know if I've had these, but judging by how they look, Yes

Blackened Catfish - No (Don't really like fish that much and I don't like blackened foods)

Coca-Cola Cake - What?

Salted Peanuts and Coke - Don't really like Nuts that much so No

Sweet Potato Pie - No, not huge on Sweet Potatoes

Collard Greens and Pot Liquor - Never had it

Creamed Corn - Yes

Fried Okra - YES (Underrated as hell tbh)

Pimento Cheese - Haven't had it in forever, but I feel like I'd like it if I had it now, so No with an asterisk

Sweet Tea - No

Hoppin' John - Never heard of it

Cornbread - Yes

Country Captain - Never heard of it, but looks pretty good

Sour Cream Pound Cake - Okay this author's gotta be making some of these up /s Never heard of it.

Skipping the next few because I've never heard of them

Boiled Peanuts - Nope (dont like nuts that much. It's the texture)

Pecan Pie - See above

Custard Pie - Yes

Giblet Gravy - Never heard of it

Barbecue - It varies, but for the most part yes, ribs are good as hell.

Red Velvet Cake - Yes

Chicken Fried Steak - YEEEEEES

Country Ham - Yes

Squash Casserole - BRO I WASNT AWARE THIS WAS A SOUTHERN THING I THOUGHT IT WAS JUST MY MOM DUDE THIS SHIT IS SO GOOD ESPECIALLY WITH THOSE RITZ CRACKERS

Red Rice - Yes

So hopefully this answers your question

[notsosaucystuff]

What's your favorite food and why?

Hope you have a nice day!

I love the gif lol

Black-eyed-peas and cornbread! My family has it every year at my Granny's house on New Year's. Next would probably be buttermilk or lemon pie.

I just realized that makes me sound so Southern...

What are yours? Have a nice day too <3

[tripthelightfandomtastic]

I’ve been thinking about Danny with a Southern SO, but it’s mainly because I wanna cook for him! Like, has he ever had chocolate gravy?! I need to make him some! Fried green tomatoes?! I’d make him some! Really good homemade blackberry pepper jelly?! No worries! I’ll make some! Point is, it’s my strongest urge as a southern woman to cook for that man. It’s a need

I FEEL THIS SO HARD! I'm making that man buttermilk pie, delicious sweet tea, cornbread, smoking out a big ass brisket and especially some good ass Tex-Mex. This man will be so fat and happy with me.

[bluenightcomedies]

so, i’m not sure if you’ve ever gotten this question before but

what are y’all’s favorite sweet treats? (Kinda fitting since this is Christmas ngl :] )

⭐i can make a very rich icebox pie (also known as no-bake cheesecake) and i just can't stop going back for seconds each time i make some! it's even better with dried fruits mixed in~ ~w~ 💠icecream! :D if u got an ice creaming machine @ home u can make homemade icecream w/ eggnog! v tasy! 🌙Hard to decide, but I noticed everything I like involves dark chocolate, so there's that. It's more of a snack, but I also like granny smith apple slices with peanut butter. 🗝️i really enjoy cake-like breads, such as zucchini bread or banana bread. c: there's also a spices-only variant called covenstead i ought try to bake again someday. the ice cream bread trick makes a nice shortcut on making them. c: 🗡️strawberry shortcake, the ol southern way wit buttermilk biscuits. if not that, fresh fruit will do, ain't too picky wit most. ❌energy drinks. ❤️aye, our partners~ aheheh, jokes aside, ain't really got th chance ta try much out, but been keen the refreshing ones like italian ice n' jello~

[gravedigginbbydoll]

Okay okay but like

Maybe being self indulgent

But imagining Eddie meeting Southern!Reader

Like they move to Hawkins for a change and they’re used to small towns but they miss the twang, the heat, the food.

Eddie meeting them at The Hideout, their slight accent clear as they order a drink.

He’s immediately smitten, teasing them and asking them to repeat certain words.

He melts at any pet name they use, the drawl caressing his ears and sounding smooth like honey.

“Darlin’”

“Honey”

“Baby”

“Stud”

“Beau”

He teases them over their phrases and customs, scrunching his nose at some of their protests about people in Hawkins.

He begs them to dress in little cowboy boots and a hat, fulfill his fantasy. He eventually talks them into it after promising he will learn how to make their old favorite sweets: buttermilk pie and pecan pie.

[hasufin]

I'm going to say something controversial. I may get death threats over this.

Here goes.

I don't think southerners actually know how to make biscuits.

Which is not to say they are unable to make biscuits, nor that their biscuits are bad. Rather, I mean they don't seem to know what it is they're doing.

Over and over I see some variation of "Help! I moved to New York from Georgia and tried making biscuits but they're all hockey pucks!" and the author will describe how they got their mother to send them a bag of Jim-Bob's Soft Wheat Self-Rising Flour" and that straightened them out.

Then a bunch of people try getting Jim-Bob's flour, which is only sold in 25-lb burlap sacks at the corner of Peachtree and Lee on alternating Sundays, but even with this mystical powder, no one can make a decent biscuit.

And honestly, I sometimes wonder if it's an enormous prank, but I think it's really just that they don't know why their biscuits come out well, so when they try to tell others how to do it they're completely wrong and they don't know why. Which is funny because it's not hard at all.

Joy of Cooking is not the end-all of cooking resources, but they get this one rather consistently right:

Ingredients:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 to 3/4 tsp salt

5-6 tbsp butter (chilled)

3/4 cup buttermilk

Preheat the oven to 450°F.

Combine the dry ingredients in a bowl; you may use a whisk but a wooden spoon or rubber spatula is fine.

Cut the butter into 1/2 tbsp pieces and then cut it into the dry ingredients. The more you cut in the butter the fluffier but less layered the biscuits. DO NOT let it form a paste. Don't overwork it.

With a wooden spoon or rubber spatula, mix in the buttermilk just until it's incorporated.

With your hands work the dough until it holds together.

Gently roll out the dough. With a biscuit cutter or the bottom of a glass and a sharp knife, cut out biscuits and place them on an ungreased baking sheet. Gather the remaining dough, working it as little as possible, roll it out, and repeat. Continue until you've used all the dough; be sure to not work the dough any more than you have to.

Brush the tops of the biscuits with milk and bake for 10-12 minutes.

Now, a few things I've learned:

You do not need any special flour. Maybe "soft wheat" flour would be a bit better, but it certainly won't change your hockey pucks into good biscuits. You're doing something wrong and the flour ain't the fix.

Do not use "self-rising" or "self-raising" flour. Do not imagine for a moment you will be able to replicate a recipe which calls for it. Self-rising flour is just flour with salt and leavening added. How much? Hahahahah, oh Sweet Summer Child. That's for no one to know and you to never find out. There is no such thing as "standard" self-rising flour, and companies may well change what they're doing between regions or based on what's cheapest.

The quality of your buttermilk is a pretty big factor here. You will get better biscuits with better buttermilk - but grocery store buttermilk will do the trick.

The quality of your butter is also important but in truth there's a lot of flexibility. I in fact use a soy-free margarine due to lactose intolerance and allergy to soy, and my biscuits are perfectly good.

I think the big one is, treat the biscuit dough like pie dough. The more you work it, the tougher it will get. If at any point you're kneading it like bread, you've lost it. The dough is not meant to be smooth. It is meant to hold together and that is all. (That said, some of the things people will tell you to make tender pie dough as equally dumb here: 45 minutes of poking the dough with frostbitten fingertips is no substitute for just working it 20 seconds and being done.)

[belladonnaboudreaux]

buttermilk biscuit and barbecue being in the lead in the southern usa food poll when fruit cobbler, fried chicken, sweet potato pie, gumbo, and jambalaya are all there and all better options......jail

[max--phillips]

So, my mom made chicken pot pie soup and brought me some last week, and it was so good, but I had some leftovers that was 99% just the liquid and not many of the ingredients, so I used the liquid to boil some pasta in there and 10/10 it was DELICIOUS.

The recipe for the soup came from Southern Living here, and while they say to just serve it with biscuits, I think it would be good with some potatoes thrown in & with dumplings (which are easy to make with flour, buttermilk, and baking soda, just look up dumplings for soup, or you can make what are essentially pasta dumplings and just mix eggs and flour). Also, rather than using two bone-in skin-on chicken breasts, my mom boiled a whole chicken for broth, and threw a good mix of both dark and white meat in the soup.

[dundealentnew]

Southern Soulful Cooking

By Macc Dundee December 7, 2023

Buy On Amazon

Index

- Chicken and Waffles - Gumbo - Shrimp and Grits - Collard Greens - Jambalaya - Red Beans and Rice - Chicken Fried Steak - Hot Water Cornbread - Sweet Potato Pie - Biscuits and Gravy

Introduction

Embark on a culinary journey through the heart of the Southern United States with "Southern Soulful Cooking." This cookbook is a celebration of the rich and diverse flavors that define Southern comfort food, offering a collection of 10 timeless and soulful recipes that capture the essence of Southern cuisine. Chicken and Waffles: Discover the perfect blend of crispy fried chicken and fluffy waffles, drizzled with maple syrup—a classic Southern comfort dish that brings together the best of savory and sweet. Gumbo: Indulge in the warmth of Louisiana with a rich and hearty gumbo, a flavorful stew that blends meats, shellfish, and aromatic spices for a comforting bowl of Creole goodness. Shrimp and Grits: Experience the iconic Southern dish featuring succulent shrimp served over creamy, buttery grits—a harmonious marriage of flavors that embodies true Southern hospitality. Collard Greens: Learn the art of slow-cooking collard greens seasoned with smoked ham hock or bacon, creating a side dish that's not just nutritious but also a soulful representation of Southern traditions. Jambalaya: Transport yourself to the bayous of Louisiana with a one-pot wonder—jambalaya. This dish, featuring a flavorful mix of rice, meats, and spices, is a culinary celebration of Creole and Cajun influences. Red Beans and Rice: Savor the heartiness of red beans and rice—a comforting dish that marries the earthiness of red kidney beans with flavorful sausage, creating a satisfying and soulful meal. Chicken Fried Steak: Experience the crispy delight of chicken fried steak, a Southern classic where tenderized and breaded steak is fried to golden perfection and served with creamy gravy. Cornbread: Master the art of making Southern cornbread—soft, crumbly, and slightly sweet—a versatile side that perfectly complements the heartier dishes in this cookbook. Sweet Potato Pie: Indulge in the rich and flavorful Southern dessert—sweet potato pie. With a velvety filling and warm spices, this pie is a sweet finale to any Southern meal. Biscuits and Gravy: Start your day with the ultimate Southern breakfast—biscuits and gravy. Flaky biscuits smothered in creamy sausage gravy create a comforting and hearty dish that epitomizes Southern hospitality. Conclusion: "Southern Soulful Cooking" is your passport to the warmth and tradition of Southern kitchens. Whether you're a seasoned cook or a novice in the kitchen, these recipes invite you to embrace the soulful essence of Southern cuisine and create memorable, comforting meals for yourself and your loved ones.

Chicken & Waffles

A classic Southern comfort dish that combines crispy fried chicken with fluffy waffles, often drizzled with maple syrup. Ingredients: For the Fried Chicken: - 2 pounds chicken pieces (legs, thighs, wings) - 2 cups buttermilk - 2 cups all-purpose flour - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - Salt and black pepper to taste - Vegetable oil for frying For the Waffles: - 2 cups all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 3/4 cups milk - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Instructions: 1. Marinate the Chicken: - Place the chicken pieces in a large bowl and pour buttermilk over them. Let them marinate for at least 1-2 hours or overnight in the refrigerator. 2. Preheat the Oven: - Preheat your oven to 200°F (to keep the cooked chicken warm while preparing the waffles). 3. Prepare the Dry Coating for Chicken: - In a shallow dish, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. 4. Bread the Chicken: - Heat vegetable oil in a deep skillet or Dutch oven over medium heat. - Take each marinated chicken piece, allowing excess buttermilk to drip off, and dredge it in the seasoned flour mixture, ensuring an even coating. 5. Fry the Chicken: - Fry the chicken pieces in the hot oil until they are golden brown and crispy. This usually takes about 15-20 minutes, depending on the size of the chicken pieces. Ensure that the internal temperature reaches 165°F (74°C). 6. Keep Chicken Warm: - Place the fried chicken on a wire rack on a baking sheet and keep it warm in the preheated oven while you make the waffles. 7. Prepare the Waffle Batter: - In a large bowl, whisk together flour, sugar, baking powder, and salt. - In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract. - Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. 8. Cook the Waffles: - Preheat your waffle iron and lightly grease it. - Pour the batter onto the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp. 9. Serve: - Place a crispy fried chicken piece on top of a waffle and drizzle with maple syrup. - You can add butter, hot sauce, or additional toppings according to your preference. 10. Enjoy: - Serve the chicken and waffles immediately while the chicken is still crispy and the waffles are warm. Enjoy this delicious and soulful combination of flavors and textures!

Gumbo

A rich and hearty stew originating from Louisiana, typically made with a strong-flavored stock, meat or shellfish, and vegetables such as celery, bell peppers, and onions. Ingredients: - 1 cup all-purpose flour - 1 cup vegetable oil - 1 large onion, finely chopped - 1 bell pepper, finely chopped - 2 celery stalks, finely chopped - 3 cloves garlic, minced - 1 pound andouille sausage, sliced - 1 whole chicken, cut into pieces (or 3-4 pounds of chicken thighs/drumsticks) - 8 cups chicken broth - 1 can (14 ounces) crushed tomatoes - 1 cup okra, sliced (fresh or frozen) - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - File powder (optional, for serving) - Cooked white rice for serving Instructions: - Prepare the Roux: - In a large, heavy-bottomed pot, combine the flour and vegetable oil over medium heat. - Stir continuously to prevent burning. - Keep cooking and stirring until the roux turns a dark chocolate brown color. This process may take about 20-30 minutes. Be patient; the color of the roux is crucial for the flavor of the gumbo. - Add Vegetables: - Once the roux reaches the desired color, add the chopped onion, bell pepper, celery, and minced garlic. - Cook the vegetables in the roux until they are softened, about 5-7 minutes. - Brown the Sausage and Chicken: - Add the sliced andouille sausage to the pot and cook until it starts to brown. - Brown the chicken pieces in the roux, turning them to sear on all sides. - Add Broth and Tomatoes: - Gradually add the chicken broth to the pot, stirring constantly to avoid lumps. - Add the crushed tomatoes, dried thyme, bay leaf, salt, and pepper. Stir well to combine. - Simmer: - Bring the gumbo to a boil, then reduce the heat to low and let it simmer uncovered for about 1 to 1.5 hours. Stir occasionally. - Add Okra: - About 30 minutes before serving, add the sliced okra to the gumbo. This helps to thicken the gumbo and adds a unique flavor. - Adjust Seasoning: - Taste the gumbo and adjust the seasoning as needed. Add more salt, pepper, or thyme if necessary. - Serve: - Remove the bay leaf before serving. - Serve the gumbo over a bed of cooked white rice. - Optionally, you can sprinkle file powder on individual servings for an extra layer of flavor. Enjoy your homemade Southern Gumbo! This dish often gets even better the next day as the flavors meld together.

Shrimp and Grits

Shrimp and grits is a classic Southern dish that combines creamy grits with savory and succulent shrimp. Ingredients: For the Grits: - 1 cup stone-ground grits - 4 cups chicken or vegetable broth - 1 cup milk - Salt and pepper to taste - 1/2 cup shredded cheddar cheese (optional) - 2 tablespoons unsalted butter For the Shrimp: - 1 pound large shrimp, peeled and deveined - 2 tablespoons Cajun seasoning (adjust to taste) - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup chicken broth - Juice of 1 lemon - Salt and pepper to taste - Fresh parsley for garnish Instructions: 1. Prepare the Grits: - In a medium saucepan, bring the broth and milk to a boil. - Gradually whisk in the grits, reduce heat to low, cover, and simmer, stirring occasionally, until the grits are thick and creamy. This may take about 20-25 minutes. - Stir in the shredded cheddar cheese (if using), butter, salt, and pepper. Keep warm. 2. Season and Cook the Shrimp: - In a bowl, toss the shrimp with Cajun seasoning, making sure they are well coated. - Heat olive oil in a large skillet over medium-high heat. - Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side or until they are opaque and cooked through. Remove the shrimp from the skillet and set aside. 3. Prepare the Sauce: - In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. - Add halved cherry tomatoes and cook for another 2 minutes. - Pour in chicken broth and lemon juice, scraping the bottom of the skillet to incorporate any flavorful bits. 4. Combine Shrimp and Sauce: - Return the cooked shrimp to the skillet, toss to coat them in the sauce, and let them heat through for another 2 minutes. - Season with salt and pepper to taste. 5. Serve: - Spoon a generous portion of the creamy grits onto plates. - Top the grits with the Cajun shrimp and sauce. - Garnish with fresh parsley. 6. Enjoy: - Serve immediately, and enjoy the delicious combination of creamy grits and flavorful shrimp! Feel free to customize the dish with additional ingredients like bacon, green onions, or a squeeze of extra lemon juice according to your taste preferences.

Collard Greens

Slow-cooked collard greens seasoned with smoked ham hock or bacon for a flavorful side dish that's a staple in Southern cuisine. Ingredients: - 2 bunches of collard greens - 1/2 pound smoked ham hock or bacon (optional for additional flavor) - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 to 2 teaspoons red pepper flakes (adjust to taste) - Salt and black pepper to taste - 2 tablespoons apple cider vinegar (optional) - 1 tablespoon sugar (optional, to balance bitterness) - Hot sauce for serving Instructions: 1. Prepare the Collard Greens: - Wash the collard greens thoroughly under cold water. Remove the tough stems and ribs, then stack the leaves and chop them into bite-sized pieces. 2. Cook the Smoked Ham Hock or Bacon: - If using smoked ham hock or bacon, cook it in a large pot over medium heat until it begins to render its fat and becomes slightly crispy. 3. Sauté Onions and Garlic: - Add the finely chopped onion to the pot and sauté until it becomes translucent. - Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. 4. Add Collard Greens: - Add the chopped collard greens to the pot in batches, allowing them to wilt slightly before adding more. Stir frequently to ensure even cooking. 5. Pour in Broth: - Pour in the chicken or vegetable broth to cover the collard greens. You can add more if needed. The liquid will help the collard greens cook down and become tender. 6. Season: - Season with red pepper flakes, salt, and black pepper to taste. Adjust the heat level based on your preference. 7. Simmer: - Bring the pot to a simmer, then reduce the heat to low. Cover the pot and let the collard greens simmer for about 45 minutes to 1 hour, or until they are tender. 8. Adjust Flavor: - Taste the collard greens and adjust the seasoning. If the collards are too bitter, you can add a tablespoon of sugar to balance the flavors. For a touch of acidity, add apple cider vinegar. 9. Serve: - Serve the collard greens hot, and drizzle with hot sauce if desired. Collard greens pair well with cornbread or rice. Enjoy this classic Southern side dish

Jambalaya

Jambalaya is a flavorful one-pot dish that originated from the Creole and Cajun cuisines of Louisiana. It typically consists of rice, meat (such as sausage, chicken, and sometimes seafood), and a mix of aromatic vegetables and spices. Ingredients: - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 pound Andouille sausage, sliced - 1 large onion, finely chopped - 1 bell pepper, finely chopped - 2 celery stalks, finely chopped - 3 cloves garlic, minced - 1 can (14 ounces) diced tomatoes - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 2 cups long-grain white rice - 4 cups chicken broth - Salt and black pepper to taste - Green onions and fresh parsley for garnish Instructions: 1. Sear the Chicken: - In a large, heavy-bottomed pot or Dutch oven, heat a bit of oil over medium-high heat. - Brown the chicken pieces on all sides until they develop a golden color. Remove the chicken from the pot and set it aside. 2. Sauté the Sausage and Vegetables: - In the same pot, add the sliced Andouille sausage and cook until it starts to brown. - Add chopped onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are softened. 3. Add Tomatoes and Spices: - Stir in the diced tomatoes, dried thyme, dried oregano, paprika, and cayenne pepper. Cook for a few minutes to allow the flavors to meld. 4. Add Rice: - Add the rice to the pot, stirring to coat it with the vegetable and spice mixture. 5. Incorporate Chicken and Broth: - Return the seared chicken to the pot. - Pour in the chicken broth, stirring well to combine. 6. Simmer: - Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. 7. Adjust Seasoning: - Taste the jambalaya and adjust the seasoning with salt, black pepper, and additional cayenne pepper if more heat is desired. 8. Finish and Serve: - Once the rice is cooked, fluff it with a fork. - Garnish the jambalaya with chopped green onions and fresh parsley. 9. Serve Hot: - Serve the jambalaya hot, and enjoy the rich and spicy flavors! Jambalaya is a versatile dish, so feel free to customize it by adding shrimp, crawfish, or other ingredients according to your taste preferences.

Red Beans & Rice

A comforting and hearty dish made with red kidney beans, sausage, and aromatic spices served over steamed white rice. Ingredients: - 1 pound dried red kidney beans - 1 pound Andouille sausage, sliced - 1 large onion, finely chopped - 1 bell pepper, finely chopped - 2 celery stalks, finely chopped - 3 cloves garlic, minced - 2 bay leaves - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste - 4 cups chicken broth - 4 cups water - Cooked white rice for serving - Chopped green onions and fresh parsley for garnish Instructions: 1. Prepare the Beans: - Rinse the dried red kidney beans under cold water and pick out any debris. - Soak the beans overnight in water or use the quick soak method by bringing them to a boil for 2 minutes, then letting them sit for 1 hour. 2. Sear the Sausage: - In a large pot or Dutch oven, brown the sliced Andouille sausage over medium heat until it releases its flavorful fat. 3. Sauté Vegetables: - Add chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened. 4. Add Beans and Spices: - Drain the soaked beans and add them to the pot. - Add bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir well. 5. Pour in Liquid: - Pour in the chicken broth and water, ensuring that the liquid covers the beans by at least an inch. 6. Simmer: - Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, or until the beans are tender. Stir occasionally. 7. Mash Some Beans: - To thicken the mixture, use the back of a spoon to mash some of the beans against the side of the pot. 8. Adjust Seasoning: - Taste and adjust the seasoning. Add more salt, pepper, or cayenne if needed. 9. Serve: - Serve the red beans over a bed of cooked white rice. - Garnish with chopped green onions and fresh parsley. 10. Enjoy: - Enjoy the rich and comforting flavors of Red Beans and Rice! This dish often gets better the next day as the flavors continue to meld. Read the full article

[afropuffsartstudios]

MY SOUTHERN HOLIDAY FEAST

Let me start off saying I don't celebrate Thanksgiving. I don't give thanks to colonizers and their violent, underhanded ways, I use this time to reflect on how I have and how I can better the world around me.

Also, I say "Southern" because that's my point of view of growing up in Mississippi (the Deep South of the USA). My holidays, dinner "must haves" might look a little different from those in the north, west, or even east of the rest of the US.

Anyway, here is a list of foods that I typically saw growing up and hope to make a few of these items this year.

Turkey and/or Honey-Glazed Ham or Cornish Game Hen (the hens were served when we didn't have money for turkey)

Gravy (different kinds)

Stuffing (this is dressing that's cooked inside the bird. Personally, this was rarely seen at our table, but it did happen from time to time)

Dressing (this is the one that is cooked outside the bird. This was much more popular in the South when I was growing up)

Green Bean Casserole or Potato Casserole or Broccoli Casserole or Sweet Potato Casserole (usually we had 2 of the 4. 1 sweet and 1 savory)

Baked Sweet Potatoes or Candied Sweet Potatoes/Yams

Mashed yam (this is a dish I learned how to make from a friend, and it was one of the dishes I made when I was still back home)

Mash potatoes or scalloped potatoes or Hasselback Potatos (usually had 2 of the 3)

Corn Pudding (we literally made this once, and it was a hit, but we just never made it again)

Cranberry Sauce (canned or fresh up to you)

Dinner Rolls or Cornbread or Buttermilk Biscuits (usually made all 3 as a larger family unit, but I typically make just 1)

Apple Pie, Pecan Pie, Pumpkin Pie, Sweet Potato Pie (we usually made the pecan and sweet potatoes and everything else was store brought but you can always cook up a storm for the holidays or just buy your heart out)

Deviled Eggs (it's not a real holiday without them)

Mac and Cheese (it just has to be there and be good)

Butter Beans (aka Lima Beans), green beans (not in casserole format), blackeyed peas

Red Beans and rice

Creamed Corn

Fried Okra

Roasted Vegetables

Glazed Carrots

Sweet Tea (every meal needs sweet tea in the south EVERY MEAL)

Limeade (I think this is something my family did)

Apple cider, apple juice

Banana pudding (my grandmother LOVED banana pudding, but I can't have bananas anymore, so I don't make it

Cookies and Cakes (honestly, any kind)

funnel cakes or elephant ears (it depended on if our out of state family came in which one was made, but if they told us they weren't coming, we didn't make it)

Eggnog (one year we made it and just never brought store brought again in my house)

Now, if I didn't add Gumbo, Jambalaya, Hushpuppied, Fried Catfish, and Beignets to this list people would think it's not a real "Southern" list but for our family those are considered "everyday" foods that we rarely made for autumn and winter holidays.

[leopreston]

Southern Style Creamy Buttermilk Slab Pie Foodness Gracious Indulge in the rich flavors of Southern Style Creamy Buttermilk Slab Pie - a true celebration of comfort food. Find the recipe on Foodness Gracious and transport your taste buds to the South.

[selahvibe]

Delicious Sweet Potato Pie Recipe This Southern sweet potato pie is fall on a plate and is a simple dessert that will be a hit at potlucks and winter holidays. 1/4 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons butter, 1 cup white sugar, 1 refrigerated pie crust, 1 tablespoon all-purpose flour, 1/2 cup buttermilk, 1 teaspoon pumpkin pie spice, 2 sweet potatoes peeled and cut into chunks, 2 eggs beaten, 1 teaspoon vanilla extract