These recipes deliver the authentic Southern flavor of their labor-intensive counterparts with super short prep time.
Red pepper and garlic seal the flavor of the cornbread mixture that coats these catfish fillets. For an extra-crispy crust,
use stone-ground yellow cornmeal.
Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of classic chicken and dumplings.
Make this iconic Southern chicken-fried steak recipe and savor every bite of this simple and delicious dish. Serve with green
beans, mashed potatoes, and plenty of gravy.
This dish mixes flavor-packed shrimp, bacon, mushrooms, green onion, and garlic with creamy cheese grits. It’s perfect for
brunch or for dinner. The original recipe for this hearty shrimp and grits dish is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.
Nothing is more comforting than a big bowl of hearty Brunswick stew. Sop up every flavorful last bit with crusty bread or
crispy cornbread crackers.
The sweet and spicy pepper jelly sauce creates a beautiful glaze on the pork chop and keeps the meat moist and tender.
Cajun seasonings make the flavor of this gumbo complex, but the prep work is easy enough for a weeknight dinner. The gumbo
and our Okra Pilau can be ready in 48 minutes. This easy chicken gumbo calls for a flavorful roux made by cooking flour in hot oil.
This dish combines the robust flavors and cheesy bread topping of French onion soup with chicken pot pie. It’s so quick and
easy to make you’ll hardly notice it requires ten ingredients. Substitute an equal amount of buttermilk for wine, if desired.
Serve with a green salad tossed with fresh citrus, sliced avocados, toasted pecans, and bottled raspberry vinaigrette.
For a hot weeknight supper, bake Chicken-and-Artichoke Salad spread on thick-sliced Texas toast and topped with shredded Colby-Jack
This beef recipe makes the most of your busy weeknights. You can make the patties ahead, then simply thaw in the fridge overnight
Seasoned breadcrumbs and self-rising cornmeal give Crunchy Pan-Fried Chicken a crisp golden-brown crust without a skillet
full of extra oil. This crispy coating is also terrific on skinned and boned chicken thighs or pork chops.
Make your favorite creamy coleslaw to serve with or on this barbecue sandwich. Freeze any leftover meat for up to one month.
Frozen vegetables provide a shortcut to making this savory stew. Sautéed ham and chicken broth give the greens plenty of flavor.
Spread homemade Bacon Pimiento Cheese on whole wheat bread with lettuce and tomato. Use leftover spread on crackers or celery
for a snack.
You only need five ingredients to make these old-fashioned fried pork chops. Serve with turnip greens, mashed potatoes or
grits and biscuits for a down-home dinner.
For these Cajun-flavored fried shrimp, peel the shrimp but leave the tails on and coat the shrimp in fish fry mix to get a
crispy brown coating.
Update your chicken pot pie with this recipe that includes buttermilk biscuits for the crust and sauteed mushrooms and baby
peas. A family-size rotisserie chicken yields the perfect amount of chopped cooked chicken for this recipe.