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.
This comforting one-dish dinner is sure to fill the kids up after a long school day and it’s also a snap to prepare. Don’t
worry about sneaking in the fresh-cut carrots and celery--the rich and creamy broth topped with warm oven-baked biscuits is
so velvety and delicious that the kids won’t even realize they’re eating their veggies!
Saltine cracker crumbs make a simple, salty breading for this classic meat dish. Serve it with our white cream 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 recipe came 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.
Minced jalapeño pepper adds a subtle kick to these skillet-cooked pork chops.
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
A savory gravy dresses up these quick, skillet-cooked hamburger steaks. Eliminate prep time by keeping prepared beef patties
in the freezer for up to three months.
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 make savory Turnip Greens Stew. Sautéed ham and chicken broth give the greens plenty
Spread homemade Bacon Pimiento Cheese on whole wheat bread with lettuce and tomato. Use leftover spread on crackers or celery
for a snack.
Wafer-thin boneless pork chops can be pan-fried and ready to serve in less than ten minutes. Add seasonings from your cabinet
for a made-to-order breading flavor.
It doesn’t get much easier than barbecue chicken on the grill. Simply set the meat on the grill and baste with barbecue sauce
during the last 10 minutes. Use store-bought sauce to save time.
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.
Recipe: Stovetop Chicken Pie