April 2016 Recipes

Greg Dupree
Find all the recipes from the April 2016 issue of Southern Living.
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White Bean and Chorizo Soup

Greg Dupree

Recipe: White Bean and Chroizo Soup

Spice up your night by layering beans, sausage, potatoes, and seasonal veggies into one pot for a fix-and-forget soup. Serve with crusty bread to help soak up the spicy broth. Here’s a tip, straight from our Test Kitchen: Choose Mexican chorizo, which cooks like ground beef when casings are removed.

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Spinach-and-Vidalia Dip

Greg Dupree

Recipe: Spinach-and-Vidalia Dip

Take a moment to meet your new favorite appetizer. This twist on the classic spinach dip is sure to please even the most particular guests. Just like classic spinach dip, the recipe mixes together spinach, sour cream, and chives to achieve that cool, onion flavor with a kick.

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Salted Chocolate Matzo Madness Toffee

Greg Dupree

Recipe: Salted Chocolate Matzo Madness Toffee

Take a crack at this Southern spin on a traditional Passover treat. But it’s not only relegated to the holiday. In fact, you can make this sweet snack year-round using saltine crackers for a crispy, salty base that makes the chocolate and pecans pop in your mouth. So do yourself a favor and indulge!

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Cast-Iron Chicken Piccata

Greg Dupree

Recipe: Cast-Iron Chicken Piccata

The best part of this chicken piccata is it only requires one dish to make, and we recommend a cast-iron skillet. It will heat more evenly than a nonstick pan, yielding a delicious cutlet that’s tender with crisp skin.

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Lemon-Sautéed Green Beans

Greg Dupree

Recipe: Lemon-Sautéed Green Beans

These citrusy green beans are a perfect complement to the sweet and spicy Kickin’ Orange-Glazed Chicken. Best of all, they only take about twenty minutes to make, meaning you can focus on your main dish without forsaking a star side. Serve with a lemon slice for a little added zest.

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Kickin' Orange-Glazed Chicken

Greg Dupree

Recipe: Kickin' Orange-Glazed Chicken

Kick things up a notch with this spicy chicken dish. Red peppers add a nice dose of heat, which the sweet orange marmalade cuts through. But remember to resist the urge to apply the marmalade too early. The sugars in the glaze will burn before the chicken is fully cooked.

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Grilled Chicken and Toasted Couscous Salad with Lemon-Buttermilk Dressing

Greg Dupree

Recipe: Grilled Chicken and Toasted Couscous Salad with Lemon-Buttermilk Dressing

This hearty dish can take down the biggest of appetites. It begins with tender chicken marinated in olive oil, garlic, and lemon, which is then added to a tasty medley of fresh asparagus, couscous, and red onions. All of that is covered in a rich, lemony buttermilk dressing.

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Crispy Ramen-Crusted Chicken with Asian Salad

Greg Dupree

Recipe: Crispy Ramen-Crusted Chicken with Asian Salad

Buttermilk battered fried chicken might be a Southern classic (and deservedly so!), but it’s always fun to switch things up. Try this Asian-inspired dish that swaps classic batter for crushed ramen noodle pieces, which give these chicken cutlets a satisfying crunch. Complete the dish by pairing it with a citrusy Asian salad.

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Southwest Chicken Rice Bowl

Greg Dupree

Recipe: Southwest Chicken Rice Bowl

Spice up dinner with a Tex-Mex classic at home with this easy, warming Southwest chicken recipe, served on a bowl of flavorful rice and topped with a sprig of cilantro. Lime juice gives it a summery zest while cayenne and jalapeño pepper add a nice kick. Perfect for pairing with margaritas.

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Fettuccine Alfredo with Asparagus

Greg DuPree

Recipe: Fettuccine Alfredo with Asparagus

Fettuccine Alfredo probably isn’t the first dish you think of for a springtime supper or healthy eating. But this version, made with fresh, seasonal asparagus, is much lighter than the classic and just as delicious. With a bit of lemon to give it a citrus kick, it’s perfect for the warmer weather.

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SL's Stovetop Crawfish Boil

Greg DuPree

Recipe: SL's Stovetop Crawfish Boil

Nothing screams spring in New Orleans quite like a crawfish boil, but setting up the backyard—if you have one—can be an all-day affair. That’s why we’ve perfected the art of a stovetop crawfish boil. Experience the longtime tradition in the comfort of your own home, and have spicy boiled crawdads for dinner!

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Crawfish Dip

Greg DuPree

Recipe: Crawfish Dip

If you have some leftover crawfish tails but aren’t in the mood for an entrée, this is a unique (and easy!) way to use them. Filled with flavor from a variety of spices, guests will be wowed by the flavor of this simple dish that lets the slow cooker do most of the work. After making this dip, serve it in a slow cooker to keep it warm (and to avoid doing any extra dishes). Set this appetizer out with crackers or toasted baguette slices and watch it disappear at your next party. It also makes a great appetizer for a Derby party!

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Crawfish Bisque

Greg DuPree

Recipe: Crawfish Bisque

Bisque comes in many forms, but none are quite as delectable as when crawfish is added to the mix. This spicy soup begins with a buttery roux, which adds richness with every bite. And don’t forget to add sherry for an added kick. It’s the perfect start to a seafood dinner.

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Crawfish Étouffée

Greg DuPree

Recipe: Crawfish Étouffée

Étouffée is French for “smothered,” and this dish is the second-best thing about a crawfish boil. Many Louisianans look forward to having leftover tails to make this rich, flavorful meal. Just remember: Don’t scrimp when pouring this thick Cajun stew over rice. And don’t forget the hot sauce!

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"Crawdogs"

Greg DuPree

Recipe: “Crawdogs”

If you end up with leftover Crawfish Étouffée, then get creative. Try pouring it over grilled hot dogs for a tasty Cajun lunch that we’ve coined “Crawdogs.” And be sure to slather on some Creole mustard for an added kick from The Bayou State.

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Spring Polenta with Radishes and Garlic Scapes

Jack Mathews

Recipe: Spring Polenta with Radishes and Garlic Scapes

If you’re looking for something light, healthy, and easy, look no further. This simple, luscious main uses chickpeas in place of a more traditional protein. It’s perfect for a warm spring day, and we have to admit that the results are delicious.

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Miso-Braised Mustard Greens

Jack Mathews

Recipe: Miso-Braised Mustard Greens

Straight out of the first cookbook by Love & Lemons, the popular lifestyle blog by husband-and-wife duo Jack Mathews and Jeanine Donofrio, comes this simple, tasty, Asian-inspired recipe. It takes less than ten minutes to make, and it’s the perfect spring side—light and flavorful.

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Saffron Veal Stew

Laurey W. Glenn

Recipe: Saffron Veal Stew

This recipe from Julia Reed is perfect for springtime outdoor entertaining. Adding a bit more saffron results in a deeper color and a slightly more exotic flavor, which is sure to please all of your guests. Julia’s spring stew pairs well with a lavender-and-mint champagne cocktail.

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