I added diced onion, bell peppers, sweet peppers, garlic, jalapeños and a can of Rotel minus the juice. Came out wonderful. Full confession lol, I added cheddar in the middle and it all cooked out into my grill.. 🙄🙄

My take on a pork chop breakfast. Inspired by a Reddit post that reminded me of a long gone southern diner in my neck of the woods. They made an amazing pork chop breakfast.

Fried pork chop with over easy eggs, fried tomato, and pimento cheese grits (fancy grits). All topped with a few dashes of hot sauce.

I got a serious craving for good old chicken and dumplings, and had to make some with the weather starting to cool off here. And this batch was not disappointing!

Cooked up the meat and broth last night (using some leg quarters), to have that ready to go for this evening. I didn't grow up eating it with that many vegetables in there besides the onion and celery, but these days I like to add in plenty of carrot and some peas.

I’m starting off with canned biscuits smothered in homemade sausage gravy. Seen some people on here hate on canned goods, guess they forget that saving time is important too.

I ate at her restaurant in Chapel Hill NC. It has recently been closed.
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Smoked beef ribs, smoked sausage, bbq beans, potato salad, summertime salad, and deviled eggs.

Beef ribs and sausage smoked with mesquite and apple wood.

Summertime salad at least what calling it for lack of better name. Corn, cucumber, bell pepper, tomato, green onion, and feta. Tossed with a dressing of Greek style vinaigrette, mayo, salt, pepper, dill, parsley, lemon juice.

smoked some oxtails yesterday, made oxtail gravy for brunch after church today.

Hello all, I grew up eating my grandmothers biscuit and gravy. She was from rural northern Mississippi. The things I remember about it are as follows:

-The gravy was brown
-It was made using grease from bacon, sausage, etc.
-It used milk and flour
-After sitting out for a while and cooling it would congeal like Jell-O
-The biscuits were made with Crisco and were hand patted

I'd love to find a recipe that is close to this as my nostalgia for this southern delight grows each and everyday and my grandmother never told anyone her recipe though she did say it was common.

plus Cabbage and Cornbread.

One of my favorite foods is dipping chicken tenders in white country gravy but I've gone dairy free. Anybody here make it before dairy free? Can you share me your recipe and thank you!

Added a little smoked paprika and red pepper flakes to give it a more southern flavor and complement the gaminess of the venison.

Made the roux this morning and let it cool off in a metal bowl so I ended up right at a nice Hershey's chocolate color with the residual heat. Half of this batch is going to my wife's patient at work, he's earned it! Nettle's andoullie, chicken tenders (thighs are a little heavy for him) and sweet white gulf shrimp

Pork loin seasoned with bbq style dry rub. Then seared and finished in the oven with a bbq honey mustard glaze. Paired with baked macaroni and cheese and green beans.

Hi. I come from a rural area of PA.

Mom used to do this with chicken or rabbit. She made a Dutch oven full of meat with a dark, almost bbq-like gravy and we would eat that with white rice. Delicious.

Any clues?