Below you will find pages that utilize the taxonomy term “Southern”

Recipes

Sweet Tea Brined Turkey

Ingredients

  • 1 whole turkey (10–14 lbs)
  • 1 bottle (about 6 oz) dry brine seasoning (or ¾ cup kosher salt blend)
  • 2 gallons sweet tea (or liquid of choice)
  • Large brining bag or container

Instructions

  1. Place turkey in large container with brine bag. Add dry brine and sweet tea until turkey is submerged.
  2. Seal and refrigerate for 12–24 hours.
  3. Remove from brine, pat dry, and roast as desired.
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Recipes

Mississippi Meatballs (Crock Pot)

Ingredients

  • 18 homemade or frozen meatballs (~2 oz each)
  • 1 packet au jus gravy mix
  • ½ packet ranch dressing mix
  • 2 cups low sodium beef broth
  • ¼ cup pepperoncini juice
  • 6 pepperoncini peppers (optional)
  • 1 tbsp cornstarch + 2 tbsp water (slurry)
  • 2 tbsp heavy cream

Instructions

  1. Brown meatballs in a skillet for 5 minutes. Transfer to crock pot.
  2. Mix au jus, ranch, broth, and pepperoncini juice. Pour over meatballs. Add whole peppers if desired.
  3. Cook on high 2–3 hrs or low 3–4 hrs.
  4. Remove meatballs and peppers. Stir in slurry and heavy cream to thicken sauce.
  5. Return meatballs and stir to coat. Serve with mashed potatoes or noodles.
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Recipes

The Bominator Cocktail

Ingredients

  • 5 oz sweet tea
  • 5 oz lemonade
  • 3 oz Crown Royal Peach whiskey
  • Crushed ice
  • Lime wheel (for garnish)

Instructions

  1. Fill a mason jar with crushed ice.
  2. Add sweet tea, lemonade, and Crown Peach to the jar.
  3. Seal and shake vigorously.
  4. Garnish with a lime wheel. Serve cold.
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Recipes

Louisiana Red Beans and Rice

Ingredients

  • 1 lb andouille sausage, sliced
  • 1 large onion, diced
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 2 tbsp flour
  • 2 tsp Creole seasoning
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 lb dry red beans, soaked overnight
  • 1 smoked turkey leg (optional)
  • Salt and pepper, to taste
  • Green onions and parsley, for garnish
  • Cooked white rice, for serving

Instructions

  1. In a large pot, brown the sliced andouille sausage. Remove and set aside.
  2. Add butter to the same pan, then sauté onion, garlic, celery, and bell pepper until softened.
  3. Stir in flour and cook for 1–2 minutes.
  4. Season with Creole seasoning, paprika, thyme, salt, and pepper.
  5. Add chicken broth, bay leaves, soaked beans, and optional turkey leg. Bring to a boil.
  6. Reduce heat, cover, and simmer on low for 2 hours, until beans are tender and creamy.
  7. Return sausage to the pot, discard bay leaves and turkey bones if used.
  8. Serve hot over white rice, garnished with green onions and parsley.
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Recipes

Southern Pinto Beans with Pork Neck Bones

Ingredients

  • 1 lb pinto beans
  • 2½ lbs smoked pork neck bones
  • 1 whole onion
  • Morton’s Nature Seasons or seasoning of choice
  • Chicken broth (to cover beans)

Instructions

  1. Soak beans overnight. Drain and rinse next morning.
  2. Add pork bones to crock pot, then beans and onion.
  3. Season generously, cover with broth, cook on high 7 hours.
  4. Remove bones, shred meat, and serve with cornbread.
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Recipes

Mama’s Appalachian Cat Head Biscuits

Ingredients

  • 2 cups self-rising flour
  • 1 tbsp sugar
  • ⅓ cup shortening
  • 1½ cups whole buttermilk
  • Extra shortening (melted, for tops)

Instructions

  1. Stir flour and sugar. Cut in shortening until crumbly.
  2. Add buttermilk, mix gently. Don’t overmix.
  3. Grease skillet, flour hands, shape 6 biscuits by hand.
  4. Brush tops with melted shortening.
  5. Bake at 450°F for 15–20 mins. Remove from skillet to cool.
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Recipes

Texas-Style Smoked Chili

Ingredients

  • 3 red onions (diced)
  • 8 cloves garlic
  • 1 can chipotle peppers in adobo (7 oz)
  • 1 lb chuck roast (browned)
  • 2 lbs ground beef
  • 1 lb breakfast sausage
  • 4 cans fire roasted tomatoes
  • 28 oz tomato sauce
  • 5 tbsp Texas chili seasoning
  • 1 can beer
  • Salt and pepper
  • Optional toppings: Fritos, jalapeños, onions, cheese, sour cream

Instructions

  1. Sauté onions, garlic, chipotles for 10 minutes. Brown chuck roast, set aside.
  2. Brown beef and sausage. Drain fat, combine meats and aromatics.
  3. Add tomatoes, sauce, chili seasoning, and beer. Stir to combine.
  4. Smoke on a Traeger at 225°F for 8 hours with pecan wood.
  5. Serve with desired toppings.
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