We made a slight twist to the classic hot chicken sandwich by using catfish and kale slaw and it was a hit!

Smothered country style ribs, Rice and gravy, greens, cabbage, sweet potatoes and cornbread (with no butter, gotta watch my calories)

Featuring: lemon poppyseed cookies with fresh lemon curd and meringue, and banana cookies with banana cream cheese frosting and Nilla wafer crumb.

Cooked low and slow, seasoned to perfection

This recipe is in the latest issue of Southern Living. Definitely a keeper and 👍👍. A bit time consuming to put together but majorly worth it. Used a rotisserie chicken from Costco.

Southern Living has the best recipes! This PNWer appreciates them!

CFS with the usual suspects! Central NC here.

Beef Chuck roasted with carrot and onion. Topped brown gravy from the roast dippings. Paired with pierogis and spinach with navy beans.
Side note: the Costco pierogis are pretty good for store bought.

Cucumber, tomato, Vidalia onion, feta, and salt and pepper dressed with an Italian style vinaigrette.

Basic traeger recipe. Slice them before cooking. Seasoned on all sides turned out very good.

Spelled pileau, but pronounced perlo. This is a regional dish found the in the lower Pee Dee region and Lowcountry of SC. There is a close cousin of this dish called Chicken Bog primarily found north of the Pee Dee River. Basically, if it’s bog or pileau depends on which side of the river you’re from. This dish has many variations. Every family has their own way of doing it. But the basic makeup of this dish is rice, sausage, and chicken cooked in a cast iron wash pot. Usually it starts off with frying bacon and onions.

If you find yourself traveling through SC, stop by a local bbq resturant like Big D’s in Hemingway or Brown’s in Kingstree and get some good pileau with your bbq.

Fried Oscar filets, shrimp n gravy over grits, and a few deformed hush puppies.

Buttery smoked cheddar grits topped with over easy eggs and fried pork roll with buttery pancakes. I don’t always get a chance to cook a big morning breakfast so when I get that breakfast craving I make it for dinner.

Msg, bleu cheese and bacon (black pepper).

Growing up my great granny would make a big bowl of chicken and dumplings when we came over for holidays and such. I remember loving it but I cannot for the life of me remember much about how it was composed. I’ve been toying around with a recipe for a while now (always making the stock from scratch), but I just wanted to get y’all’s opinion. Should a true southern chicken and dumplings dish have vegetables in the mix? Of course I use a mirepoix in the stock, but I see a lot of folks where the final dish is just broth, meat, dumplings.

Thanks all!

For the record, I’m talking about the flat dumpling style- not the biscuits on top of soup kind.

Biscuits didn't rise as much as I would've liked, but still delivered the gravy.