57 Southern BBQ Recipes for Your Grill, Oven, Slow Cooker, Smoker & Instant Pot

Fifty-seven amazing Southern-style barbecue recipes for your grill, oven, slow cooker, smoker, and Instant Pot.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

Barbecue may not be the road to world peace, but it’s a start.

~ Anthony Bourdain

A few weeks ago, Mr B and I flew down to Tennessee to attend the retirement of one of his old Navy buddies after 37 years of service. (Just when he and I became old enough to have “old >< buddies” is beyond me!) While we were there, we got to attend a fancy Naval “Change of Command & Retirement Ceremony,” experience a little more of the South, and spend some quality time with Mr B’s best friends from his Navy days.

Have you ever met an entire group of people who immediately felt like old friends? I have.

Beverly’s {Super Easy} Slow Cooker Spicy BBQ Recipe

As part of the retirement festivities, Mr B and I were treated to healthy portions of both Southern hospitality and delicious barbecue. The barbecue was so good, in fact, that once we got home to Oregon, I took a big step out of my comfort zone. You see, many of my own family roots are in the South, and I am painfully aware and deeply respectful of how tightly some of those old family recipes are kept. But that barbecue…

So I sent a message to our hostess (who, as you may remember, I had only just met):

Hi Beverly – …I’m starting to get my travel posts together from our Tennessee trip, and decided to include a round-up of BBQ recipes. I’d love to headline it with your delicious slow-cooker Spicy BBQ, and I’m wondering if you would be willing to share the recipe with me. If it’s a secret family recipe, or you just aren’t up to sharing it for any reason at all, I totally understand…

After I hit send, I set back and crossed my fingers that my new friend wouldn’t think I was being too presumptuous. Here is her graciously candid reply:

Hi Renée – …confession is good for the soul lol. My sister cooked a Boston Butt roast overnight in the crockpot. Took it out in the morning, covered it and let it cool, cut it up and eliminated any excess fat and froze it. We took it out of the freezer bags, put it in the crockpot and added Corkys BBQ sauce.

That was it in a nutshell. Sis likes to add a bunch of other stuff like brown Sugar, green peppers, onion, pancake syrup and bbq sauce. I’m not a fan of sweet BBQ so chose not to add the sugar or syrup, just Corkys Spicy BBQ and Regular BBQ in two separate crock pots.

No secret recipe, but since it’s Corkys you can certainly feel free to give a Shout out to a Memphis tradition.

Well then, all I can say to that is: first, thanks to Beverly for her kindness, her sense of humor, her candor, and her recipe. And second – I am totally on board with the Corky’s Spicy BBQ!! Let’s hear it for Memphis tradition!!

[Click here to shop for Corky’s BBQ Sauce & other Corky’s products.]

Here are 56 more recipes to scratch your Southern BBQ itch.

Barbecue Round-up

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How to Pick a Perfect Watermelon {+ 101 Amazing Watermelon Ideas}

July 31 By Renée ♥ 10 Comments

Knowing how to pick a perfect watermelon isn’t a magic trick. Just remember: Girls are sweeter, size matters, and your Mama was probably right.

The picture above is one of my all time favorites. It was taken on a sweltering July night in the summer of 1995, in my Uncle Russel’s backyard in Maryville, Missouri. The little girl on the left looking straight into the camera grew up to be a dedicated, compassionate teacher, and her sister is now a talented photographer with a gift for capturing light. This image recalls one of my fondest memories from their childhood, and the second best watermelon I’ve ever eaten in my life.

For the record, the best watermelon I’ve ever eaten was on the shores of Spirit Lake in the shadow of Mount St. Helens, a few years before she blew her top. It was the first of my “coming-of-age” summers, and I still remember the boy I was sitting with. (His name was Shawn, and he was beautiful.)

Coincidentally, the third best watermelon I’ve ever eaten was, like the second, grown and eaten in Missouri… and even as I type that, it occurs to me that my summer memories are as entwined with the feels and flavors of ripe watermelon as a field of vines in the late summer sun.

How to Pick a Perfect Watermelon

Hey, remember that summer we had that mealy, grainy, flavorless watermelon? How ’bout we go find one just like it and relive the moment!
~ No One Ever

If you’re like me, eating watermelon isn’t always just about eating watermelon. Sometimes, one cool, juicy bite can take you back to times and places and loved ones long gone, and bring them into clear focus for a sweet moment. No one wants to a mealy, grainy, flavorless melon – it cheats you out of both the moment and the memory.

Here are a few easy tips to help you pick a perfect watermelon:

Check the “Field Spot.”

The yellow spot, known as the field spot, is the place where the watermelon rested on the ground as it was growing. The yellower the spot, the riper the melon. A ripe watermelon will have a creamy yellow or orange-yellow spot. If the field spot is white or very pale yellow, choose another melon.

Look for “Webbing.”

When you see weblike brown spots on the watermelon, it means that bees touched the pollinating parts of the flower many times. The more pollination, the sweeter the fruit.

Avoid bumps & blemishes.

Other than webbing, note any lumps, dents, soft spots, or other irregularities. If the melon you’re considering is covered with blemishes or bumps, choose another.

Girls are sweeter.

Did you know that there are male and female watermelons? Male watermelons are more elongated, usually bigger, and can have a flat, watery flavor. Female watermelons are usually rounder and sweeter.

Size matters.

Don’t go for the biggest or smallest melon in a group: try to choose an average sized melon that feels heavy for its size. A ripe watermelon will feel heavier than one that is less ripe. (I use this trick for choosing oranges, too.)

Check the tail.

If your melon still has its tail, check to be sure it has dried up. If it’s still green, it means the watermelon was picked too early. Similarly, the surface of the melon will turn from shiny to dull when the melon is ripe.

Thump it!

Your Mama knew what she was doing! Go ahead and give it a good knuckle-thump, and then take note of how it sounds. You want to hear a deep, hollow sound. If the sound is dull, the fruit likely isn’t quite ripe.

Now that you’ve picked out your perfect watermelon, here are 101 things you can do with it!

Beverages [Kid-Friendly]

Creamy Strawberry Watermelon Smoothie {Earth, Food & Fire}
Easy Creamy Watermelon Drink {Sarah’s Cucina Bella}
Fresh Watermelon Cucumber Mint Juice {Orchids & Sweet Tea}
Fresh Watermelon Strawberry Soda {Yay! For Food}
Non-alcoholic Watermelon Mojito {Watch What U Eat}
Mango Watermelon Frappé {The Organic Kitchen}
Otai (Polynesian Watermelon Drink) {The Good Hearted Woman}
Sparking Watermelon Mint Lemonade {Lively Table}
Strawberry Watermelon Punch {Delicious on a Dime}
Strawberry Watermelon Smoothie {Sidewalk Shoes}
Summer Cooling Watermelon Detox Water {Watch What U Eat}
Vegan Watermelon Slushy {Clean Eating Kitchen}
Virgin Frozen Watermelon Margarita {Coffee With Us 3}
Watermelon Agua Fresca {My Salad Daze}
Watermelon Berry Refresher {The Pretty Bee}
Watermelon Fireberry Tea {The Nutrition Adventure}
Watermelon Granita with a Hint of Mint {The Fare Sage}
Watermelon Kombucha Shake {Melissa Torio}
Watermelon Lemonade {Caroline’s Cooking}
Watermelon Mint Lemonade {Just a Little Bit of Bacon}
Watermelon Mint & Lime Slushie {Homemade Recipes}

Beverages [Adults only]

Caribbean Inspired Watermelon Rum Punch {Hearth & Vine}
Frosé (Frozen Rosé Wine Slushies) {Celebrating Sweets}
Grilled Watermelon Habanero Margarita {Easy Cooking with Molly}
Paleo Watermelon Margarita Slushies {What Great Grandma Ate}
Prince Harry’s Cookout – Ginger& Grilled Watermelon Cocktail {Ramshackle Pantry}
Refreshing Watermelon Mimosa (with Non-alcoholic Option) {Imagelicious}
Strawberry Watermelon Sangria Slushie {Flavour & Savour}
Tropical Watermelon Gin Slushies {Build Your Bite}
Watermelon Breeze Frosé {Sparkles of Yum}
Watermelon, Lime & Tequila Granita {Sidewalk Shoes}
Watermelon Margaritas {Certified Pastry Aficionado}
Watermelon Margarita Slush Bucket {3 Yummy Tummies}
Watermelon Mojito {The Missing Lokness}
Watermelon Mojitos {Celebrating Sweets}
Watermelon Mojito Coolers {Windy City Dinner Fairy}
Watermelon Sangria Light Summer Cocktail {2 Cookin’ Mamas}
Watermelon Thyme Sour {Renana’s Kitchen}
Watermelon White Wine Slushies {Build Your Bite}
Watermelon Wine Slush {Wanderlust & Wellness}

Frozen Treats

2-Ingredient Watermelon Gelato {Dreena Burton}
Coconut & Watermelon Popsicles {Raia’s Recipes}
Kiwi Watermelon Fruit Popsicles {Food with Feeling}
Strawberry Watermelon Popsicles {Home & Plate}
Spicy Watermelon Frozen Lemonade {The Gift Gabber}
Watermelon Ice Cream {Jonesin’ for Taste}
Watermelon Lime Italian Granita Ice {She Loves Biscotti}
Watermelon Margarita Popsicles (No Added Sugar) {Salt & Lavender}
Watermelon Mojito Popsicles {If You Give a Blonde a Kitchen}
Watermelon Popsicles {Ditch the Wheat}
Watermelon Sorbet {Beyond the Chicken Coop}

Salads

Basil Balsamic Ricotta Salata Grilled Watermelon {She Loves Biscotti}
Greek-Style Watermelon & Tomato Salad {Karen’s Kitchen Stories}
Grilled Watermelon Salad {Go Go Go Gourmet}
Kale, Chard, Watermelon & Avocado Salad {Fuss Free Flavors}
Kale, Feta & Watermelon Salad {Hungry Healthy Happy}
Mexican Watermelon Salad {Our Happy Mess}
Pineapple Melon Mint Salad {Served From Scratch}
Red, White and Blue Watermelon Blueberry Salad {Tasty Galaxy}
Refreshing Watermelon Mint Feta Salad {Delicious Table}
Spicy Arugula Watermelon Salad {Rhubarbarians}
Strawberry & Watermelon Salad with Mint & Feta {The Organic Kitchen}
Summer Watermelon Cherry Salad with Feta {Happy Food Tube}
Super Simple Summer Salad {Anne Smiles}
Ultimate Grilled Watermelon Salad {Don’t Go Bacon My Heart}
Watermelon Arugula Salad {Home & Plate}
Watermelon, Cucumber & Jicama Salad with Coconut Lime Dressing {The Rising Spoon}
Watermelon Blueberry Salad {Veggies Save the Day}
Watermelon & Arugula Salad with Feta {Pinch & Swirl}
Watermelon Caprese Salad {Insolence & Wine}
Watermelon, Feta & Arugula Grain Salad {Lively Table}
Watermelon, Feta & Mint Salad {Foodie Girl Chicago}
Watermelon & Feta Salad {Simply Stacie}
Watermelon Panzanella Salad {We Are Not Martha}
Watermelon Salad with Jalapeños & Bacon {The Food Blog}
Watermelon Tomato Basil Salad {Veggies Save the Day}

Salsas

5 Ingredient Watermelon Salsa {A Cedar Spoon}
Watermelon Blueberry Salsa {Chef Catherine Brown}
Watermelon Mango Salsa {A Cedar Spoon}
Watermelon Peach Salsa {Haute & Healthy Living}

Soups, Skewers & Savory Dishes

Chilled Watermelon Gazpacho {Grits & Pinecones}
Grilled Fruit Skewers {Food with Feeling}
Grilled Watermelon & Balsamic Chicken {The Creative Bite}
Sesame Chicken & Watermelon {Onion Rings & Things}
Sesame Miso Watermelon Poké {My Goodness Kitchen}
Watermelon Beer Babyback Ribs in the Instant Pot {We Are Not Martha}
Watermelon Gazpacho {Cilantro & Citronella}
Watermelon Gazpacho with Feta Crema {Mother Would Know}
Watermelon Vegan Poké Bowl {Veggie Society}
Spicy Harissa Shrimp & Watermelon Bites {Rhubabarians}
Take-Along Watermelon Skewers with Feta and Mint Pesto {Happy Kitchen. Rocks}
Watermelon-Jalapeno Gazpacho with Feta {Simple Nourished Living}

Watermelon Mix [Sweets, Party Food & Misc]

Easy Watermelon Cupcakes {Eats Amazing}
The Definitive Watermelon Herb & Spice Pairing Guide {Mother Would Know}
Homemade Watermelon Jam {Brooklyn Farm Girl}
How to Make a Watermelon Basket {Don’t go Bacon My Heart}
Mini Watermelon Cakes {Basil & Bubbly}
Tipsy Tequila Watermelon Wedges {Simple Seasonal}
Watermelon Brie Bites {My Suburban Kitchen}
Watermelon Pizza {A Side of Sweet}
Watermelon Pizza (Cooking with Kids) {The Gifted Gabber}

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Name: Cuban Black Bean Dip
Ingredients: 1 tablespoon unrefined coconut oil; 1/2 large onion (chopped); 1/2 red pepper (chopped); 2 cloves garlic (minced); 1/2 teaspoon cumin; 1/2 teaspoon sugar; 15 oz black beans (drained and rinsed); 1/4 cup vegetable broth (plus a little extra); 1-2 teaspoons lime juice; salt & pepper (to taste)

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

November 10 By Renée ♥ 5 Comments

In my last post, I introduced you to the Southern Oregon Artisan Corridor, a small alliance of artisan culinary shops in Central Point, Oregon, and shared our experiences at Lillie Belle Farms with Jeff Shepherd and his amazing chocolates. Today, it’s all about the Cheese.

Specifically, Blue Cheese…

… creamy, salty, savory, delicious, handcrafted, award-winning, internationally-acclaimed Rogue Creamery Blue Cheese.

For many years, I erroneously thought that blue cheese, Roquetfort, Gorgonzola and the like were distinctly different cheeses. And they are… but they aren’t. Like Swiss- and cheddar-style cheeses, there are a wide variety of blue cheeses, each with its own unique flavor and textures, but they can ofttimes be used interchangeably in recipes. So before we go any farther, let’s take a moment to discuss what blue cheese is.

Blue Cheese Basics

Blue cheese is most often made from cow, sheep, or goat milk.
Blue cheese is made by culturing milk with Penicillium, a type of mold.
Different blue cheeses are cultured in various ways, using unique strains of Penicullium, giving them their distinct flavor, texture, and aroma.
In the European Union, many blue cheeses (e.g., Roquefort, Gorgonzola and Stilton) are protected, and can bear their name only if they have been made in a particular region.

Some Popular Varieties of Blue Cheese

Cabrales – Traditionally made from mixing goat and sheep’s milk together, Cabrales has a strong, spicy flavor.
Danish Blue – This strong blue cheese is creamy, with a semi-soft texture.
Dorset Blue Vinney – This English blue cheese is made with unpasteurized, skimmed cow’s milk, and has a hard texture, a crusty outer layer, and a strong aroma and taste.
Gorgonzola – Made with either cow or goat’s milk (sometimes both), Gorgonzola is a firm, creamy cheese with a salty and often slightly sweet taste.
Roquefort – Famously green-veined, Roquefort has a tangy, salty flavor with sweet undertones.
Stilton – This semi-soft cheese is made from unpasteurized cow’s milk, and has a strong aroma and outstanding flavor.

A Trip Back in Time: Rogue Creamery {Est. 1933}

There’s something comforting and wonderful about the rustic feel of a real, honest-to-goodness (emphasis on the goodness!) cheese shop, and the Rogue Creamery is about as honest a cheese shop as they come. Founded in 1933 at the height of the depression, Rogue Creamery began producing blue cheese in 1954. Today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, and offer award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle.

Step inside to sample cheeses to your heart’s content. Hungry travelers can order one of their crazy-good panini-style grilled cheese sandwiches, prepared with more than a generous amount of cheese. A great place to pack a perfect picnic, Rogue Creamery also offers a carefully curated selection of deli items, crackers, fruit, beer, and wine, as well as local artisan jams, jellies and sauces. The staff at the shop is helpful and knowledgeable, and will be more than happy to help you with your selections.

PRO TIP: There are always samples available, but if something you want to try isn’t out, all you need to do it ask.

The poets have been mysteriously silent on the subject of cheese. {Gilbert K. Chesterton} Click To Tweet

Rogue Creamery Notes:

Smokey Blue: Referred to in-house as “Beginner Blue,” this smooth, smokey blue packs in all of the flavor (and then some) without the harsh, bitey quality of some blue cheeses. This classic Roquefort-style blue cheese is cold smoked sixteen hours with Oregon Hazelnut shells, resulting in a sweet, creamy, smoky flavor. It crumbles well, and is “easy to eat” as blue cheese goes, and pairs well with well-rounded “food” wines that are on the fruity side and lighter on tannins and acidity.
LaDiDa Lavender Cheddar: I know – it sounds weird, but Mr B and I both love this uniquely floral cheese. LaDiDa would be perfect on a dessert tray with chocolate or scones, and paired with a light dessert wine.
Caveman Blue: Full-bodied, buttery, and AMAZING! Rogue Creamery uses a unique aging environment to create this golden-hued blue that tastes of sweet, fresh buttermilk with hints of tropical fruit. Caveman’s earthy undertones pair well with a wide range of beverages, from bold reds to sweeter desert wines to full-flavored Stouts.
Blue Heaven (Powdered Cheese): Blue Heaven is a proprietary blend of Oregon Blue, Oregonzola, Crater Lake Blue and special reserve blue cheeses. Perfect for sprinkling on salads, breads, popcorn, nuts, and anything else you can think of.

PRO TIP: Not a fan of dry, tannin-rich red wines? Me either. But next time you have the chance, try some with a bite of blue cheese. You may be pleasantly surprised (as I was) to discover that the pairing opens up whole new venues to you. Tannins literally bind to the cheese’s protein and fat, measurably softening the astringent qualities of the tannins, and making the entire tasting experience smoother in the process.

BLUE CHEESE RECIPE ROUND-UP

Blue Cheese is an amazingly versatile cheese; equally perfect on a fruit and cheese plate or as a stand-out ingredient in your next meal. Here’s a little Blue Inspiration 😉 from some of my favorite bloggers.

** Recipes are pictured in order, clockwise from the top left corner of each image.

Main Dishes

Buffalo Shrimp & Blue Cheese Grits {Taste & See}
Chicken, Roasted Broccoli, and Blue Cheese Penne {Beyond Mere Sustenance}
Buffalo Chicken Meatballs {Taste & See}
Bourbon Blue Cheese Steak Sliders {Three Olives Branch}

Salads

Fig Spinach Salad {Dinner at the Zoo}
Pear Gorgonzola Salad with Candies Pecans {What a Girl Eats}
Italian Blue Salad with Apricot Dressing {Trail and Eater}
Buffalo Chicken Salad with Blue Cheese Dressing {Prepare & Nourish}

Sides

Spiralized Golden Beets with Toasted Walnuts, Blue Cheese, and Sage {Beyond Mere Sustenance}
Gorgonzola Mashed Potatoes {Lively Table}
Celeriac, Spinach & Blue Cheese Soup {Little Sugar Snaps}
Bacon & Blue Cheese Roasted Cauliflower Wedges {Joy Filled Eats}

Baked Goods

15-Minute Blue Cheese Garlic Bread {Sugar & Soul}
Bacon & Roquefort Cheese Muffins {Karen’s Kitchen Stories}
Blue Cheese, Watercress & Artichoke Tartlets {Little Sugar Snaps}
Blue Cheese Biscuits {The Live-in Kitchen}

Appetizers & Small Bites

Blue Cheese Fig Tart {Olivia’s Cuisine}
Baked Chicken Tenders with Buffalo Blue Cheese Sauce {Culinary Ginger}
Creamy Blue Cheese Puff Pastry Squares {Plating Pixels}
Grilled Steak Bites with Creamy Blue Cheese {The Spicy Apron}

Dressings, Sauces, Spreads & Dips

Gorgonzola Butter {Cooking with Curls}
Blue Cheese Pecan Cheese Ball {Suburban Simplicity}
Small Batch Homemade Blue Cheese Dressing {One Dish Kitchen}
Gorgonzola Cream Cheese Spread {Plated Cravings}

Disclosure: My first trip to the Southern Oregon Artisan Corridor was as part of the #TrailsToFeast Travel Oregon press trip. As always, all opinions and photos are my own.

Top 10 Best Roasted Pumpkin Seed Recipes {+ Halloween Memories}

October 27 By Renée ♥ 23 Comments

When the pumpkin is carved, there is another memory to make – Roasted Pumpkin Seeds!!

Pumpkin carving was always a BIG night for me. Dad would give me a piece of paper to work out the details on – mouth, eyes, nose – and then we would trace my drawing onto the front of the pumpkin. With a few sheets of the Oregon Journal covering our kitchen table, Dad would cut the top and pull it off, and then he and I would degut the pumpkin together while my mom watched. (She didn’t like the feel of pumpkin guts and left that part entirely to us.) Then Dad would help me carve the face, letting me hold the knife and showing me how to carefully cut each angle and line, all the while entertaining me with a steady string of his Halloween teacher-jokes. (What do ghosts put on their cereal? Booberries!)

I was four or five in this picture, and I have no idea what motivated me to draw a beard on my Jack-o-lantern, but there it is.

The scariest thing about Halloween “back in the day”? Trying to breathe under those masks!

I remember being so excited when our Jack-o-lantern was done! Mom would put some aluminum foil in the bottom of the pumpkin and set a white candle inside, and Dad used a long-handled match from our fireplace to reach down in and light the candle. Then he put the lid on and dimmed the lights and we would all stand back and watch the candle dance inside. That was the best, best, best part of Halloween. The trick-or-treating was fine, and the candy was great too, but that moment when we lit our pumpkin – that was Magic! Nowadays, a lot folks are painting their pumpkins or covering them with glitter and such, but not me. As long as I can manage it, there will be a Jack-o-Lantern on my porch – that little light shining out and the scent of warm pumpkin filling the air.

When the pumpkin is carved and lit, there is another memory to make: Pumpkin Seeds!!

PRO TIP – Quick, easy Pumpkin Seed Clean-up

1. Separate as much of the pulp as you can by hand. (“As much as you can” really means as long as you can stand it. For me, that’s about a minute. Pumpkin guts make my hands itch.)
2. Get a big bowl and fill it with water. Put the seeds in, pulp and all, and start squishing them around with your hands. The pulp will sink to the bottom, and the seeds will rise to the top. Easy peasy.

Once the pumpkin seeds are cleaned up, there are endless possibilities. Here are some ideas to get you started, courtesy of some of my favorite bloggers buddies:

Spiced Pumpkin Seeds {Flavour & Savour}
Crunchy Roasted Pumpkin Seeds {Living Sweet Moments}
Sweet & Salty Roasted Pumpkin Seeds {Sidewalk Shoes}
Sweet Salty Roasted Pumpkin Seeds {Nutmeg Nanny}
Chocolate Lovers Roasted Pumpkin Seeds {Perspective Portions}
Sweet Chili Roasted Pumpkin Seeds {Peter’s Food Adventures}
Cajun-Spiced Roasted Pumpkin Seeds {4 Sons “R” Us}
Sweet Pumpkin Seeds {Sugar Spun Run}
Salted Caramel Roasted Pumpkin Seeds {Garden in the Kitchen}
Pumpkin Spiced Pepitas {This is So Good}

Do you have a favorite Halloween memory? Please share it in the comments below!

Finger-lickin’ Down-home Southern Cooking {15 Recipes}

June 30 By Mr. B 29 Comments

Satisfy your belly and your soul with these delicious Southern classics.

When I think of Southern cooking, I think smoky, sweet, and smokin’ hot Comfort-with-a-capital-C. As Mr B says, “That’s what I’m talkin’ ’bout.”

Speaking of Smokin’ Hot…

If you like your fried chicken with a side of scandalous backstory, all served up on a slice of white bread with a pickle, Nashville Hot Chicken is right up your alley. This Easy Nashville Hot Chicken from Bacon is Magic uses another well-known southern ingredient to kick the heat up: Tabasco.

Easy Nashville Hot Chicken from Bacon is Magic

If you want to check out another Hot Chicken recipe, Mr B and I had some amazing Hot Chicken when we were in Nashville at a little chicken joint called Hattie B’s, a place famous for their hot chicken. The best part is, they freely share their recipe with the public! YES! You read that correctly!! You can find it here.

You can also read more about Nashville Hot Chicken’s rough and tumble past, and get some great recipes in the deal, check out Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville’s Beloved Bird [affiliate link].

Shrimp & Grits

I am totally in love with shrimp and cheesy grits; in fact, it may even be my new favorite thing! I can’t wait to make these Buffalo Shrimp and Blue Cheese Grits from Taste & See!

Shrimp and Grits may be the epitome of southern cuisine. So much so that some people refer to the south as the “Grits Belt.” It is a staple throughout much of the southern US and especially many “low country” coastal towns (think Charleston, New Orleans, or Jekyll Island, GA).

~Holly, Taste & See

Buffalo Shrimp and Blue Cheese Grits from Taste & See

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Here’s another spin – Cajun Shrimp and Kale Cheesy Polenta from Body Compass Discovery.

Shrimp & Polenta | The Good Hearted Woman

Cajun Shrimp and Kale Cheesy Polenta from Body Compass Discovery

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Vegetables (sort of) and More Grits

This Old Fashioned Southern Corn Pudding from Basil & Bubbly is even purported to have magical powers!

It’s the best kind of “secret weapon” dish. Delicious and requiring practically zero effort if you use canned corn, but absolutely sublime when you have the time to go through the trouble of using fresh cobs, this corn pudding will make you friends, clean your house, and increase your worldwide influence.

~ Marianne, Basil & Bubbly

Old Fashioned Southern Corn Pudding | The Good Hearted Woman

Old Fashioned Southern Corn Pudding from Basil & Bubbly

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Cheesy Grits Breakfast Bowls with Sausage, Scrambled Eggs & Spinach from Family Food on the Table are loaded with crumbled sausage, soft scrambled eggs and sautéed spinach for a hearty, delicious start to the day!

Cheesy Grits Breakfast Bowls with Sausage, Scrambled Eggs & Spinach from Family Food | The Good Hearted Woman

Cheesy Grits Breakfast Bowls from Family Food on the Table

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Southern Tomato Pie with Fried Onions from The View for Great Island is based on the classic Southern dish where thickly sliced ripe tomatoes are set into a single pie crust, covered in a slurry of mayo and grated cheese, and then baked into a bubbling cauldron of pure comfort.

Southern Tomato Pie with Fried Onions from The View for Great Island

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Teri, from Buy This Cook That is one of my favorite food bloggers. Here’s what she has to say about her Daddy Dale’s Tennessee Tomato Gravy recipe.

It doesn’t matter who you are or where you are from, Tomato Gravy is good Southern food… First and foremost, do NOT mistake this for tomato or pasta sauce. This is not an Italian-style tomato sauce. Although I would totally scarf this tomato gravy down on top of spaghetti. Just sayin’.

HINT: Try this over my Perfect Buttermilk Biscuits for a real stick-to-your-ribs meal.

Daddy Dale’s Tennessee Tomato Gravy from Buy this Cook That

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Pulled Pork & BBQ

I have to admit, I got an education when I was putting this round-up together. I knew that BBQ styles were regional, but I had no idea how tightly drawn those regional lines were. I have a feeling that if I actually lived in the South, I would discover places where the style differed from one town to another.

This North Carolina Pulled Pork recipe and tutorial comes to us from Simon, who walks us through a recipe from American pitmaster Steven Raichlen, well known for his BBQ television show “BBQ University.”

Pulled Pork is one of those recipes that can make you a BBQ legend among your friends. What most people don’t know is that it’s not as hard as it looks! Once your meat is smoking you barely need to do a thing to end up with a delicious piece of meat.

Simon, The BBQ Bastard

NC Pulled Pork from The BBQ Bastard | The Good Hearted Woman

North Carolina Pulled Pork from The BBQ Bastard

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Goodie Godmother offers a different take with the Godfather’s Eastern North Carolina Style Pork Shoulder with spicy vinegar sauce.

Eastern North Carolina Pulled Pork from Goodie Godmother

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While this next recipe may horrify BBQ traditionalists all over the South, there is definitely something to be said for the ease of using a slow cooker to do the job. With just 15 minutes of prep, Slow Cooker Carolina Pulled Pork from Cooking with Mamma C can be waiting for you after a long day. The tender meat has a nice vinegar kick and sweet heat.

Slow Cooker Carolina Pulled Pork from Cooking with Mamma C

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Simon the BBQ Bastard 😉 shares another entry from pitmaster Steven Raichlen, with Red Eye Ribs.

Red Eye Ribs from The BBQ Bastard

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In the Carolinas, vinegar based barbecue sauce and pulled pork go hand in hand. You can’t have one without the other. This Carolina Barbecue Sauce comes to us from Katie at A Fork’s Tale, who puts it succinctly: “Us Southerners are crazy over Sauce.”

Carolina BBQ Sauce from A Fork’s Tale

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Dessert

Lemon Chess Pie from Meg is Well is tart, fresh, and sweet – perfect for picnics or summer gatherings.

Lemon Chess Pie from Meg is Well

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This patriotic Miss American Flag Pie from Jenn’s Farm Table is the perfect way for Americans to celebrate Independence Day, or any patriotic holiday. I thought it was important to share the impetus behind it as well.

Miss American Flag Pie represents women’s perseverance to defend their rights. We shouldn’t have to fight for our rights again. It’s a reminder to get involved on any level and be proud to be a powerful woman in the land of the free.

~ Jenn, Jenn’s Farm Table

Miss American Flag Pie from Jenn’s Farm Table

* * *

Adult Beverages

These ice cold Blackberry-Lemon Mint Juleps from Striped Spatula are a fragrant and refreshing twist on a classic. Perfect for sipping on a warm day!

Blackberry-Lemon Mint Juleps from Striped Spatula

* * *

I’ll end this post in the same way that Mr B likes to end a hot summer day: with an ice cold mule. (OK, more often than not, he has a beer, but I do need to wrap this up and he does love a good mule on a hot day, so just go with it…) This Blackberry Sage Kentucky Mule from The Gastronom holds flavors of summer in a cold copper cup.

Blackberry Sage Kentucky Mule from The Gastronom

* * *

21 Tempting Pecan Recipes for Your Holiday Table

November 19 By Renée ♥ 6 Comments

Whether you say pee-can, peh-kahn, or peh-can, these pecan recipes will make your holiday table simply irresistible.

Pecan Recipe Roundup | The Good Hearted Woman

“Chopped Pecan” by Rebecca Sims [CC 2.0]

If I am ever on a game show and you are my partner, you might need to know this, so take note. If the question is, “What is Renée’s favorite holiday nut to bake with? the answer is pecans. However you say it. Pee-canz? Peh-kahnz? Peh-canz? (Pronunciation of this word is apparently a huge point of contention for some people, much like the ever popular Mi-zer-uh / Mi-zer-ee [Missouri] debate in our family.) Whatever you call them though, the only thing that makes pecans better is butter and sugar. Which leads me to pralines. Oh, pralines… mmmm…. (give me a minute…)

“Pralines” by Christina Castro [CC 2.0]

I distinctly remember the first (and only) time that I tasted a fresh, warm, still soft praline. It was in Savannah in the spring of 2005, and I was leading a week-long tour to the birthplace of Girl Scouting with my Senior Troop. As we walked down River Street along the Savannah River, a heady fog of sweet, caramelly perfection surrounded us and drew us into the iconic River Street Sweets shop. There, we sampled rich, buttery, nutty bites of heaven that seduced our senses and caressed our palates. We could not have escaped if we had wanted to. And we did not want to.

Unfortunately, pecans do not grow well in my corner of the world, so all of my other praline memories involve a box full of hard, overly sugared pecan pucks that tasted like last year’s stale leftovers. Nope. Having tasted the real thing, there is nothing left for me to do now except make them myself.

Pralines, however, are only one of the many delicious ways to enjoy pecans during the holiday season. Here’s some amazing pecan recipes gathered from some of my favorite food blogs. Enjoy!

{Anything But} Just Plain Nuts

Breakfast & Brunch

Sweet Treats

Little Slices of Heaven

Savory Bites

* Starred recipes are not included in the collages.

Unicorn Glitter & Mother’s Day Brunch Ideas

May 2 By Renée ♥ 8 Comments

Mother’s Day doesn’t have to be all unicorn glittery Hallmark magical perfection to make a perfect memory.

One of the best the best parts of Mother’s Day is the memories that it leaves with us. When our kiddos are small, it is all painted hand-prints and construction paper cards and crayon-scrawled “I love you” notes. You know, the stuff us Mamas fill our treasure boxes with.

And then there are those amazing, often entertaining Mother’s Day breakfasts…

I have such fond recollections of my girls filing into my bedroom every Mother’s Day morning, the oldest proudly balancing our biggest tray heaped high with their carefully prepared breakfast creations. After handing off the tray, they would all clamber up onto my bed and wiggle around like fresh puppies as they watched me eat every last bite. Some years (thanks in part to their father) it was all about the food; lovely little pancakes covered with warm syrup, plump berries, orange juice, cinnamon toast, and even a little vase of spring flowers on the side. Other years, let’s just say it was all about the love. And that’s what’s really important anyway.

However, lest you get the idea that Mother’s Day at our house was all unicorn glittery Hallmark magical perfection, let me reassure you that time has most definitely and conveniently smoothed over the rough edges of my memories. After a decade or two, I now only vaguely recall the major spills, and the passionate, heated arguments over who made what and who helped most, and the little sticky fingers stealing all the berries off my plate.

But, once again, it’s really all about the love. >If you are wondering how to read that last sentence, please refer to the little girl front left below.<

Mother's Day 1997 | The Good Hearted Woman

Mother’s Day 1997 – and yes, I made the girls’ dresses. (Except the oldest – she sewed that one herself. I was so proud of her. Still am.)

Many years have past since the days when my girls bounced their way across my bed and through my Mother’s Day Brunch. Most of them have grown up, moved out, and started lives of their own. One even has her own little ones now, who I imagine bring her an equally memorable Mother’s Day breakfast, complete with unicorn glitter (or in their case, sparkly Frozen snow). Luckily though, I still have a couple of my girls around, and they usually take the time to make me something truly wonderful.

Surprisingly, as my girls grow older, the effort means even more to me then it did when they were little. Last year, one of my daughters surprised me with these lovely strawberries-and-chocolate crepes. Not only were they beautiful but they were delicious too, and YES! You bet I bragged!

What food blogger kids make for Mother’s Day breakfast. #mothersday #mykidcooksbetterthanyours #mothersdaybreakfast #yum #yummy #amazing #sweet #chocolate #whippedcream #delish #foods #delicious #tasty #eat #eating #hungry #foodpics #sweettooth

A photo posted by The Good Hearted Woman (@thegoodheartedwoman) on May 10, 2015 at 10:55am PDT

If you’re wondering what to make mom this year for her special day, here are a few of my favorite Mother’s Day brunch ideas to inspire you:

{Are poached eggs still a mystery to you? Check my post on How to Make Perfectly Poached Eggs.}

My Super Easy Super Bowl Party Menu

February 5 By Renée ♥ 8 Comments

A different kind of Super Bowl Round-up {plus my 15-minute recipe for Cuban Black Bean Dip}.

This week, Super Bowl party food round-ups are popping up on food blogs like whack-a-moles at a carnival, but trust me – this one is different.

How is this one different? Because this is not a collection of recipes randomly chosen for their beautiful pictures or festive presentations – these are the foods that you will actually find being served up at my house this Sunday. (If the menu looks slim, don’t worry – we are having a pot luck, so there will be plenty of food a’comin’!)

I decided to focus my menu (very, very loosely) on a Cuban/Caribbean theme because it is super easy to prepare, lasts some time on the counter without refrigeration, and tastes fabulous at any temperature. I estimate the entire menu, start to finish, will take me no more than 1 1/2-2 hours of hands-on preparation time.

Here’s what I’m serving:

Cuban Sandwich Sliders {from Recipe for Perfection}
Tailgate Peach BBQ Sliders {from Sweet Tea Sweetie}
Caribbean Mango Salad
Cuban Black Bean Dip (Recipe below)
Mr. B’s Awesome Homemade Guacamole
Homemade Pico de Gallo
Corn Chips

In addition to the usual beverages, specialty drinks will include:

Homemade Ginger Ale {non-alcoholic}
Mr. B’s Whiskey Ginger

If you use canned beans, you can whip up this Cuban-Style Black Bean Dip in just a few minutes.

My Super Easy Super Bowl Party Menu | The Good Hearted Woman

Cuban Black Bean Dip

Course Snack

Ingredients

1 tablespoon unrefined coconut oil
1/2 large onion chopped
1/2 red pepper chopped
2 cloves garlic minced
1/2 teaspoon cumin
1/2 teaspoon sugar
15 oz black beans drained and rinsed
1/4 cup vegetable broth plus a little extra
1-2 teaspoons lime juice
salt & pepper to taste

Instructions

In a medium skillet over medium heat, saute onion and red pepper in olive oil until tender.
Add garlic and saute another minute.
Add cumin, sugar, vegetable broth, and beans and simmer until most of the liquid has been absorbed. Remove from heat.
Stir in lime juice.
Use a large mortar and pestle for this next step. Simply pour everything into the mortar bowl and use the pestle to mash it all together until it is creamy but still chunky. Add a little extra vegetable stock if necessary. Garnish with sliced limes and cilantro.

Cuban Black Bean DIp | The Good Hearted Woman

I call this one “Cat Uncropped #328.” (This is for all of my food blogger friends who have been here, done this.)

Winner, Winner, Shrimp for Dinner! {Hawaiian Kahuku-Style Shrimp Recipe Round-up}

July 29 By Renée ♥ 8 Comments

Make buttery, velvety, succulent A-MAZING Kahuku-Style Shrimp at home!

Oahu’s North Shore Kahuku-style Shrimp is easily one of the best things Mr B and I have ever eaten, and I can’t wait to try to make it at home. I’ve compiled a round-up of the most authentic sounding recipes I could find, which you can find at the end of this post.

But first, here’s our selection for the Best of the Best Oahu Cheap Eats is…

[drum-roll, please…]

Wait! Before I introduce you to the winner, just take a moment to appreciate these beauties!

I can wait.

Guess what? They taste even better than they look!

So where are they, you ask?

From Honolulu, take a drive up to Oahu’s North Shore, and you will eventually come upon a number of Kahuku-style shrimp vendors – Giovanni’s famous Shrimp Truck at the Kahuku food cart pod being the most notable. (If you can’t see it for all the signatures covering the truck, you may be able to recognize it by the long line of hungry tourists stretching endlessly from it.)

Keep driving.

Farther up the coastline, you will easily spot the red Romy’s Kahuku Prawns and Shrimp shack, with its equally long nightmare of a line.

Keep driving. (Just a couple more minutes, I promise.)

Soon you will see the sea-blue sided shrimp stand of Fumi’s Shrimp Farm – with a short line, plenty of parking, lots of covered picnic table seating, and AMAZING farm-fresh shrimp.

(Be sure to check out our countdown of the Best Oahu Cheap Eats Part 1 & Part 2!)

Fumi’s Shrimp Farm {Roadside Stand, Kahuku}

Mr. B and I both agreed that this was probably the best shrimp we’ve ever eaten – and we’ve eaten a lot of shrimp.

The first time we came here (yes, I said first, as in, we came here more than once), I ordered the Spicy Garlic Shrimp. My plate came with nine clean, fat prawns with the shells attached, and was served with two scoops of rice, a slice of fresh, cold pineapple, and a small tossed salad. (The pineapple slice and salad provided a nice complement, but felt mostly like a bow to social convention. I mean, you can’t really just serve a big plate of prawns and call it a plate lunch, can you?)

My shrimp was bathed in a buttery garlic sauce that brought out its sweet notes without overpowering them, and the bite was firm and tender. They were so perfect that I think I may have even teared up a little.

At $13 a plate, this was the best deal on the island, as far as I’m concerned.

Fumi's Shrimp Farm - Oahu Cheap Eats {Plus a Hawaiian Kahuku-Style Shrimp Truck Recipe Round-up}| The Good Hearted Woman

Hot & Spicy Shrimp (left), and Spicy Garlic Shrimp

Mr. B had the Hot & Spicy Shrimp, and in his words, “that buttery texture and the sauce on the outside was so good that I couldn’t help but suck off the juice before I peeled them.” Having tried them myself, I can tell you that they were quite spicy, but not overly so.

One thing we both noted was that the shrimp had an amazingly fresh flavor that you just can’t get from frozen shrimp. Taken directly from Fumi’s aquaculture farm out back, the shrimp we ate for lunch had been scuttling around just minutes before we arrived. (I have it on relatively good authority that same cannot be said of all the shrimp along the North Shore, as much of it comes from the Costco freezer case in Honolulu.)

The covered picnic are at Fumi’s offers a lot to see while you eat.

Finally, if you’ve read me for any length of time, you may know that I always check out the restroom at the places I review. If there is nothing to note, I don’t, but in this case, there is.

Powder Room Review: We stopped here after a long day of kayaking, and were very happy to find that Fumi’s had not only a cleaning station where you can wash up after eating those luscious crustaceans, but also a large, clean restroom that is perfect for changing.

The only drawback to eating shrimp at Fumi’s is that it will leave you wanting more. And more. And more.

I’m hopeful that someday I will be able to create a passable copycat recipe. Here are a few jumping off points:

Hawaiian “Kahuku-Style” Shrimp Recipe Round-up

Let’s make a deal: I haven’t had a chance to try any of these recipes yet, but when I do, I will be sure to leave an update. Your part of this deal is, if you try one (or find another one that’s better) be sure to come back and let me know about it. OK? Because we all really want to know the very best recipe for making these bad boys at home. Thanks a bunch!

Hawaiian Garlic Shrimp {The Gourmand Mom}
Kahuku-Style Shrimp {Cooking Hawaiian Style}
Garlic Chilie Shrimp {Cooking Hawaiian Style}
Hawaiian-Style Garlic Shrimp {The Recipe Critic}
Almost Kahuku Garlic Shrimp {Fix.Feast.Flair}
Raiatea Helms Kahuku Style Garlic Shrimp {Cooking Hawaiian Style}

Happy National Homemade Soup Day!

February 4 By Renée ♥ 17 Comments

Today is National Homemade Soup Day – let us all lift a spoon in celebration!

Many years ago, a dear friend told me this story and since then, whenever I make soup (particularly from leftovers) I think of her. Let’s call her Kate. (Note: It is possible that I have embellished this inside my head over the years, but I tried to stay as close to Kate’s original telling as possible.)

It seems that when Kate was newly married, her sweet husband came home one night from a long day at work. Sitting down at the table, he asked her what was for dinner. She replied, “We’re having soup.” As Kate tells it, the look that fell across his face when she uttered the word “soup” was somewhere between disgust and the acceptance of impending doom, but he said nothing, and just waited for his dinner like a man anticipating the flip of an electric chair switch.

When she set his bowl of soup down in front of him he barely looked at it, instead spooning in the first bite like an automaton. Kate looked on expectantly, unable to decode the strained expression that barely masked his revulsion.

And then something marvelous happened. As the soup hit his tongue, his taut expression softened immediately, widening into one of genuine surprise and pure satisfaction. After finishing his bowl and asking her for seconds, he explained why.

“When I was a kid, we were very poor, and we kept a little bucket in the refrigerator. After every meal, anything that didn’t get eaten got thrown into that bucket. Then, about once a week, Mom would dump the whole thing into a pot and add water, and that was soup. And that was what I was expecting.“

(Did anyone else just reflexively make a face? Because when I first heard this story, I sure did! Ewww! Refrigerator Bucket Soup is certainly not ever going to be on my menu!)

For the record, Kate and her sweetheart are still married, and I’m certain that she still makes him soup on a regular basis.

Here are a few of my favorite Soup recipes from posts past – none of which involve a bucket. Why not choose one and make some homemade soup tonight?

Stove to Table in 10 minutes:
Wonton Egg Drop Soup

Serve it up in 30 minutes:
Loaded Baked {Sweet} Potato Soup

Hungarian Mushroom Soup

Chili’s Chicken Enchilada Soup {Vegetarian-friendly}

Love takes time:
French Onion Soup

Pop’s Vegetable Soup

Curried Butternut Squash Soup

Share with us in the comments below! What’s your favorite homemade soup?

Fifty-seven amazing Southern-style barbecue recipes for your grill, oven, slow cooker, smoker, and Instant Pot.

Barbecue may not be the road to world peace, but it’s a start.

Beverly’s {Super Easy} Slow Cooker Spicy BBQ Recipe

Barbecue Round-up

Grill BBQ Recipes

Instant Pot BBQ Recipes

Oven BBQ Recipes

Slow Cooker BBQ Recipes

Smoker BBQ Recipes

Sauces & Rubs

Please Pin the Post!

Knowing how to pick a perfect watermelon isn’t a magic trick. Just remember: Girls are sweeter, size matters, and your Mama was probably right.

How to Pick a Perfect Watermelon

Here are a few easy tips to help you pick a perfect watermelon:

Check the “Field Spot.”

Look for “Webbing.”

Avoid bumps & blemishes.

Girls are sweeter.

Size matters.

Check the tail.

Thump it!

Now that you’ve picked out your perfect watermelon, here are 101 things you can do with it!

Beverages [Kid-Friendly]

Beverages [Adults only]

Frozen Treats

Salads

Salsas

Soups, Skewers & Savory Dishes

Watermelon Mix [Sweets, Party Food & Misc]

Pin this post!

Blue Cheese Basics

A Trip Back in Time: Rogue Creamery {Est. 1933}

Rogue Creamery Notes:

BLUE CHEESE RECIPE ROUND-UP

Main Dishes

Salads

Sides

Baked Goods

Appetizers & Small Bites

Dressings, Sauces, Spreads & Dips

When the pumpkin is carved, there is another memory to make – Roasted Pumpkin Seeds!!

When the pumpkin is carved and lit, there is another memory to make: Pumpkin Seeds!!

PRO TIP – Quick, easy Pumpkin Seed Clean-up

Once the pumpkin seeds are cleaned up, there are endless possibilities. Here are some ideas to get you started, courtesy of some of my favorite bloggers buddies:

Do you have a favorite Halloween memory? Please share it in the comments below!

Satisfy your belly and your soul with these delicious Southern classics.

Speaking of Smokin’ Hot…

Shrimp & Grits

Vegetables (sort of) and More Grits

Pulled Pork & BBQ

Dessert

Adult Beverages

Whether you say pee-can, peh-kahn, or peh-can, these pecan recipes will make your holiday table simply irresistible.

Mother’s Day doesn’t have to be all unicorn glittery Hallmark magical perfection to make a perfect memory.

A different kind of Super Bowl Round-up {plus my 15-minute recipe for Cuban Black Bean Dip}.

Cuban Black Bean Dip

Ingredients

Instructions

Make buttery, velvety, succulent A-MAZING Kahuku-Style Shrimp at home!

But first, here’s our selection for the Best of the Best Oahu Cheap Eats is…

[drum-roll, please…]

Fumi’s Shrimp Farm {Roadside Stand, Kahuku}

Hawaiian “Kahuku-Style” Shrimp Recipe Round-up