Quick-Fix Southern Classics
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.
- Recipe: Shrimp and Grits
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.
- Recipe: Chicken Cobbler Casserole
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.
- Recipe: Crunchy Pan-Fried Chicken
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