Tag: southern

Southern Bologna Burgers

My wife got me hooked on thick-cut bologna burgers and sandwiches. They are like the grown-up versions of the bologna sandwiches I had as a kid. I get the deli to cut chub bologna 1/2″ thick and then either fry, grill, or smoke it. Then I slather the bologna with Ross’ Pool Room sauce and serve it on buns topped with onion and pimento cheese. Yeah, that’s a Southern bologna burger right there!

Southern Bologna Burgers

Any pimento cheese will work on these southern bologna burgers. I didn’t go crazy making one of my more complicated versions. Simple is just fine. For a bit of a kick substitute pepper jack cheese for the Colby or add a minced seeded jalapeno pepper.

You can make these delicious burgers with Ross’ Pool Room bologna sauce or my hot bologna sauce.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Get the real stuff.

Southern Bologna Burgers
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5 from 1 vote

Southern Bologna Burgers

I slather the bologna with Ross’ Pool Room sauce and serve it on buns topped with onion and pimento cheese. Yeah, that’s a Southern bologna burger right there!
Course Main
Cuisine American
Keyword bologna, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 640kcal
Author Mike

Ingredients

For the burgers

For the pimento cheese topping

Instructions

For the burgers

  • Make a 1″ cut in the bologna from and edge towards the center.
  • Heat a large skillet over medium-high heat or fire up a grill for direct cooking.
  • Fry or grill the bologna, brushing with the sauce as it cooks. You want to get a light char on he bologna.
  • Toast the buns if desired.
  • Assemble the burgers by placing the bologna on the bun bottoms. Add the pimento cheese and bun top and serve.

For the pimento cheese topping

  • Combine all ingredients.

Nutrition

Calories: 640kcal | Carbohydrates: 24g | Protein: 24g | Fat: 49g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1036mg | Potassium: 218mg | Fiber: 1g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 530mg | Iron: 2mg

Nutritional values are approximate.

Southern Reuben Sandwich

For years and years and years I made my Reuben sandwiches pretty ‘normal’. Russian or Thousand Island dressing. A little (or a lot) of corned beef or pastrami. Warmed sauerkraut. And plenty of Swiss cheese. Then along came this southern take on a Reuben sandwich. I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.

Southern Reuben Sandwich

I prefer pastrami on my southern Reuben sandwich. I like the extra kick of the peppery flavoring. And when it comes to pastrami, my hands-down favorite is my homemade version. Sure, I’m biased, but for good reason. I’ve never heard anything but high praise for my pastrami. I can never make enough.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Southern Reuben Sandwich
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5 from 1 vote

Southern Reuben Sandwich

 I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.
Course Main
Cuisine American
Keyword corned beef, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 754kcal

Ingredients

For the sauce mixture

For the slaw mixture

  • ½ cup sauce mixture from above
  • 3 cups coleslaw mix

For the sandwich

  • Sauce and slaw mixtures from above
  • 8 slices rye bread
  • 4 slices Swiss cheese
  • 1 pound pastrami or corned beef, sliced thin

Instructions

For the sauce mixture

  • Combine all ingredients.

For the slaw mixture

  • Combine all ingredients.

For the sandwich

  • Note: If desired you can toast the sandwich in the oven in a 350 F oven for 10-15 minutes.
  • Slather one side of each slice of bread with 1 tablespoon of the sauce mixture.
  • Divide cheese, meat and slaw mixture between 4 slices of the bread.
  • Top with remaining bread and serve.

Nutrition

Calories: 754kcal | Carbohydrates: 42g | Protein: 34g | Fat: 50g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 2095mg | Potassium: 529mg | Fiber: 5g | Sugar: 10g | Vitamin A: 408IU | Vitamin C: 59mg | Calcium: 220mg | Iron: 5mg

Nutritional values are approximate.

Bread Machine Southern Biscuits

Only 1 in every 5 of my attempts to bake from scratch comes out successful. That’s up from 1 out of 6 a few years ago, but still not anything to brag about. So, the more I can use my bread machine, the better. And it’s even better when what I make comes out fantastic, like these bread machine southern biscuits. They have a great buttery flavor, light texture and smell absolutely divine. Now, they aren’t super light and flaky like dough you’d make by hand (if you weren’t me that is) but they are a great substitute for those biscuits you get in a tube, that’s for sure!

Bread Machine Southern Biscuits

You can substitute maple syrup for the honey and end up with the perfect biscuit for a sausage breakfast sandwich. And of course, bread machine southern biscuits are perfect for the best thing ever made, deep fried biscuits. Oh yes!

Slather these bad boys with some bacon jam and you’ll be in for a real treat!

Bread Machine Southern Biscuits
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2.73 from 18 votes

Bread Machine Southern Biscuits

The more I can use my bread machine, the better. And it’s even better when what I make comes out fantastic, like these southern biscuits. 
Course Bread
Cuisine American
Keyword biscuits, bread machine
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 12
Calories 213kcal

Ingredients

Instructions

  • Place in the ingredients into your bread machine in the order suggested by the manufacturer. For mine, I begin with the wet ingredients and then add the dry.
  • Process on the dough cycle until done.
  • Remove dough from bread machine and roll out until 1/2″ thick. Try to not over-work the dough.
  • Cut into desired sizes and transfer to a buttered sheet pan.
  • Let rise in a warm place until doubled, about an hour.
  • Preheat oven to 425 F.
  • Bake biscuits for 15 minutes or until lightly golden in color.

Nutrition

Calories: 213kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 263mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

Southern Fried Shrimp

These southern fried shrimp are darned good shrimp. I love shrimp, cooked any way you can imagine. Fried or boiled are my favorites. One of my favorite ways to devour shrimp is on a po boy sandwich. Tender with just a bit of coating and plenty of spicy flavor, I cannot stop devouring them shrimp after shrimp. I was already a borderline shrimp addict before these came along.

Southern Fried Shrimp

If you can’t find Tony Cachere’s fish fry in your grocery store you can use other fish fry mixes or just substitute all-purpose flour that has been seasoned with salt and pepper. You want the good stuff for these southern fried shrimp.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, coconut fried shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Southern Fried Shrimp
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5 from 1 vote

Southern Fried Shrimp

These southern fried shrimp are darned good shrimp. I love shrimp, cooked any way you can imagine.
Course Appetizer
Cuisine American
Keyword crispy, deep-fried, shirmp, southern
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 3 pounds
Calories 563kcal
Author Mike

Ingredients

Instructions

  • Place shrimp into a resealable container or baggie.
  • In a large bowl whisk together the buttermilk and mustard.
  • Pour mixture in with the shrimp, seal, and shake gently to coat.
  • Refrigerate for 1 hour.
  • Whisk together the fish fry mix and cayenne.
  • Heat 3″ of oil in a Dutch oven to 325 F.
  • Working in batches, remove shrimp from container. Shake off excess marinade then transfer to the fry mix. Roll and coat. Shake off an excess coating and place in hot oil.
  • Fry shrimp 1 1/2 minutes per side then transfer to a wire rack or paper towel-lined plate to drain and cool.
  • Serve with your favorite dipping sauce or on a po boy.

Nutrition

Calories: 563kcal | Carbohydrates: 9g | Protein: 98g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1161mg | Sodium: 3750mg | Potassium: 613mg | Fiber: 1g | Sugar: 8g | Vitamin A: 822IU | Vitamin C: 20mg | Calcium: 847mg | Iron: 10mg

Nutritional values are approximate.

Delta Dippin’ Sauce

I’m always on the lookout for a good sauce for dippin’. Ya know, dippin’ chicken tenders… or fries… or onion rings… or corn dogs… or shrimp! Something with some kick. Like this Delta dippin’ sauce.

This sauce is nice and creamy smooth. Not too thick so you don’t get a big gloppy mess on whatever you’re dippin’. It’s a little thin for burgers, but so tasty, so if you want to make a batch for burgers (and you will want to), leave out some if not all of the vegetable oil.

Delta Dippin' Sauce

This Delta Dippin’ sauce is a copycat of a sauce by the same name that was available at Popeye’s, but it was discontinued back in 2011 (it was a regional thing). I wouldn’t have taken it off the menu, that’s for sure!

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my mango basil dipping sauce.

Delta Dippin' Sauce
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4 from 2 votes

Delta Dippin’ Sauce

I’m always on the lookout for a good sauce for dippin’. Ya know, dippin’ chicken tenders… or fries… or onion rings… or corn dogs… or shrimp! Something with some kick. Like this Delta dippin’ sauce.
Course Sauce
Cuisine American
Keyword Cajun, dipping sauce
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 cups
Calories 697kcal
Author Mike

Ingredients

Instructions

  • Combine all ingredients. Whisk until smooth. Refrigerate one hour before serving.

Nutrition

Calories: 697kcal | Carbohydrates: 18g | Protein: 2g | Fat: 69g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1182mg | Potassium: 293mg | Fiber: 3g | Sugar: 12g | Vitamin A: 471IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

Southern Fried Okra

I grew up eating a lot of okra. My dad is from Arkansas, and okra is quite popular in our family. It was almost always prepared the same way: into a frying pan with oil, cornmeal, salt and pepper. No dredging, just into the pan. And it came out crunchy good. I loved it. So, I was a little skeptical when I ran across this recipe for southern fried okra. It uses flour instead of cornmeal. I was thinking there might not be as much crunch as I remembered from all those times make okra. Well, I have to say my skepticism was completely unwarranted.

Southern Fried Okra

This southern fried okra came out absolutely fantastic. Light, crunchy, delicious. I served it as a side, but it was better than fried pickles so I’d not hesitate to serve it as an appetizer (with a nice southwestern dipping sauce, perhaps).

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I also love my okra grilled. Just brush them with a bit of oil and sprinkle with salt and pepper and toss them onto the grill until done!

Southern Fried Okra
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5 from 1 vote

Southern Fried Okra

This southern fried okra came out absolutely fantastic. Light, crunchy, delicious. I served it as a side, but it was better than fried pickles so I’d not hesitate to serve it as an appetizer.
Course Side
Cuisine American
Keyword deep-fried, okra, southern
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 179kcal
Author Based on a recipe from Spicy Southern Kitchen

Ingredients

Instructions

  • In a pie plate, combine the flour and seasoning.
  • In another pie plate, whisk the egg with the milk.
  • Heat 1″ of oil in a Dutch oven or cast iron skillet to 375 F.
  • Working in batches, place okra into the egg mixture and stir to coat well.
  • Shake off excess batter and place okra in flour mixture. Toss to coat well.
  • Shake off excess flour and add okra to oil. Do not overcrowd.
  • Let cook until golden brown on one side. Flip and cook until browned on the other side.
  • Remove to a paper towel-lined plate and continue cooking remaining okra.
  • Serve warm.

Nutrition

Calories: 179kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 33mg | Potassium: 418mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1088IU | Vitamin C: 26mg | Calcium: 122mg | Iron: 2mg

Nutritional values are approximate.

Southern Green Beans

There’s no way to go wrong with these southern green beans. Sure, they’re decadent. They’re supposed to be. They’re sweet, smoky, and tender (and with a little kick if you opt to add a bit of red pepper flake). They aren’t meant to be super-duper healthy. You start out with a lot and you end up with very little. Or none.

Southern Green Beans

These are what baby green beans want to be when they grow up. They want to be surrounded by tasty, smoky bacon. Packed with flavor, I love these southern green beans. Also try my potato and green bean salad.

I like to use my good ole trusty Dutch oven to make these beans and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Southern Green Beans
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5 from 1 vote

Southern Green Beans

There’s no way to go wrong with these southern green beans. Sure, they’re decadent. They’re supposed to be.
Course Side
Cuisine American
Keyword green beans, southern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 110kcal
Author Based on a recipe from In A Southern Kitchen

Ingredients

Instructions

  • Heat a large Dutch oven over medium-high heat.
  • Add the bacon and cook until done (but not crisped). Remove to a paper towel-lined plate.
  • Remove all but two tablespoons of the bacon drippings.
  • Add the beans and stir to coat. Cook for about a minute.
  • Add the bacon back to the pot, along with the broth, garlic powder, salt and pepper, and red pepper (if desired).
  • Bring to a boil, then reduce heat to a simmer and continue simmering until the beans are tender, about 30 minutes.
  • Add butter and stir until melted.
  • Serve hot.

Nutrition

Calories: 110kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1527mg | Potassium: 416mg | Fiber: 3g | Sugar: 4g | Vitamin A: 967IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 2mg

Nutritional values are approximate.

Southern Toasted Pecans

I’m mighty partial to my dad’s pecans. They’re the best in the world as far as I’m concerned. I’m always ready to dig into a bowl of them.

Southern Toasted Pecans

This recipe for southern toasted pecans is a little different than your usual sweet or hot pecans. These are quite savory, and highly addicting to boot. If you have fleur de sel on hand I recommend using it over large-grained kosher salt – the flavor boost is amazing.

Prefer walnuts instead of pecans? Try my cheddar walnuts and my sweet, spicy and salty candied pecans.

Southern Toasted Pecans
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4 from 1 vote

Southern Toasted Pecans

I’m mighty partial to my dad’s pecans. They’re the best in the world as far as I’m concerned. I’m always ready to dig into a bowl of them.
Course Appetizer
Cuisine American
Keyword pecans, roasted, southern
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 447kcal
Author Mike

Ingredients

Instructions

  • Heat oven to 300 F.
  • Combine the butter, Worcestershire, kosher salt, and seasoning in a medium bowl.
  • Add in the nuts and toss to coat.
  • Pour nuts out onto a sheet pan. Bake for 30 minutes, stirring and flipping every 10 minutes.
  • Remove from oven and sprinkle with fleur de sel.

Nutrition

Calories: 447kcal | Carbohydrates: 9g | Protein: 5g | Fat: 46g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 281mg | Potassium: 286mg | Fiber: 5g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

Nutritional values are approximate.