Chicken and Dumplings is a well known southern delicacy. It’s just as good during the week as it is for Sunday supper. Dumplings don’t just go with chicken though. Another southern favorite, at least ’round my parts, is peas and dumplings. But we don’t use the slick dumplings for our peas & dumplings recipe. Instead, we use something called drop dumplings. Now, drop dumplings are more of a biscuit than a dumpling but they’re made mostly the same way. The biggest difference is you don’t need to roll them out or cut them.
This is the way Granny makes her peas and dumplings and it’s one of the best comfort foods I’ve had. Sick in bed? Peas & dumplings (as long as there’s no fever)! Just got dumped? Peas & dumplings! There wasn’t much growing up that a big bowl of peas and dumplings couldn’t fix. The beauty of Peas & Dumplings is they can be a meal on their own or act as a side dish – totally up to you. We had them the other night with some rosemary baked pork chops.
Fried food in the south is pretty much commonplace. If it’s edible chances are we’ve fried it at least once. If you live or have visited the south you know this is true. One of my favorite sides as a kid was my moms corn fritters. She’d serve them up in a basket with syrup as a dipping sauce. Fritters are pretty common around here – oyster fritters, clam fritters… so corn fritters fit in with our lifestyle.
This is the corn fritters recipe my mom taught me when I first moved out on my own. Kids love them because when you dip them in syrup they’re almost dessert sweet. Adults love them because they’re simple and we can call them healthy since they’re filled with corn. *Note* they’re not actually healthy – we just make ourselves feel better by calling them that.
This recipe can easily be transformed to savory with the addition of onion, jalapenos, scallions or other savory ingredients. I like them just the way they are though! They make a great side dish to pretty much any southern meal. They’re also wonderful as an appetizer or just a snack – versatility at its best – booyah!
The ingredients for your basic corn fritters are pretty modest and chances are you already have them on hand. They take only minutes to prep and cook so I’m sure you see why these are so popular around here!
Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, Hot cross buns! If you have no daughters, Give them to your sons…
I love, love, love me some hot cross buns. Waking up on Easter morning, running into the kitchen to see Hot Cross Buns in the oven was life altering. Something so simple and easy yet so irresistibly good – how could they not change lives?!
Of course we always had them on Good Friday, but us kids didn’t really understand what that was. But boy, when we got tucked in and told we were having Hot Cross Buns in the morning it was like Christmas Eve.
You remember that anticipation that kept you from closing your eyes for more than a few minutes at a time.
I love that my son gets to embrace this tradition today, and I imagine he’ll share it with his children too. Or at least marry someone who will. Everyone has their own way of making hot cross buns, and I’ve added a little twist to mine. My mom used to use raisins her mom used currants, I use white chocolate chips. Don’t judge me, they’re soo good!
I make my Hot Cross Buns pretty big, but we like ’em big. Truth be told, they would probably bake better if they were smaller. We’ve never had enough leftovers to need to freeze them, but I imagine they would keep for a couple days at least. What do you think?
Frittata’s are so versatile. You can enjoy them for breakfast, brunch, lunch or even dinner. What I love most about them is I can make them for dinner and serve the leftover’s for breakfast. It saves me a ton of time and puts a smile on everyone’s face. This frittata is packed with flavor and is so simple. Serve it with the butternut squash hash browns and you have everything you need to make a complete meal.
This Frittata has amazing layers of flavor. The sharp cheddar cheese, sweet gala apples and the bacon take turns dancing on your pallet. And like I said before, it’s great reheated in the morning so you stretch your food and your time!
The Butternut Squash Hash Browns are the perfect replacement for the starchy counterpart. While not comparable to potatoes, the crispness of the squash delivers what is wanted from a popular morning offering. The hint of garlic powder gives these a delicious flavor that takes away the awkwardness for some that eating squash brings.
You know how every now and then (not very often around here) you need something lighter than what you’ve been eating? Especially when it comes to carbohydrates! Carbs make up a big part of our meals and after a while we feel it. You know, that sluggish “ugh, I’m not getting out of bed this week” feeling. I’m feeling that way this week so I’m trying to lighten up our meals for at least a few nights. Tonight I did this by replacing our traditional mashed taters with some savory mashed cauliflower.
It took me a long – and I do mean long – time to work up the courage to bring cauliflower into my home. I was tortured with them as a little girl; that happens when you have 3 brothers (at least that’s what my therapist told me!) Anyway – they used to chase me around the house with these telling me they were brains and that when I ate them I would turn into whoever “wore” the brains last. I had such horrible nightmares and went to bed hungry any time they were on the table.
Tonight I broke down and made the savory mashed cauliflower and I’m so glad I did! This whips up so fast it’s crazy and is truly a savory side dish. If you need to lighten up your meals this is a great choice and very easy to make. Using a mixer would make these more creamy but I like my taters with some texture, so that’s how I made this mashed cauliflower.