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The Aromas Alone Are Enough To Make Your Mouth Water!

I can’t imagine a proper Southern meal without biscuits, and I know a lot of people who feel the same way. My husband says biscuits should always be served with gravy but I don’t necessarily agree. Of course, biscuits and gravy is a dish that’ll pick you up any day, any time, but I actually prefer serving biscuits with soups and stews!

When it comes to homemade biscuits, there’s only one way to go if you want to do it right. At least if you ask me. And that is to make them from scratch, using buttermilk. This recipe is exactly how I’ve made my biscuits ever since I first started baking (it’s been longer than I care to remember!)

If you don’t happen to have buttermilk at hand, you can still make these right away as long as you have milk and a little bit of lemon juice or vinegar. Sometimes I forget to buy buttermilk but I always have vinegar, so I can pretty much make these any time.

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Quick Tip: Serve with butter or your favorite jam.

This Side’s Got It All – It’s Easy, Inexpensive, Light And So Tasty You Can’t Resist It!

If you ask me, there are side dishes – and then there are side dishes. What does that even mean, you ask…

Well, it seems to me that some of the side dish recipes I’ve come across are really heavy and filling. You could almost have them as a meal on their own, or at least by adding a single ingredient. That’s perfectly fine if you like that sort of thing, especially if your entree is on the lighter side. But what if you are serving something rather heavy for dinner, and would still like to offer a nice side dish to go with it? Sometimes you want to prepare something nice, instead of just tossing a quick green salad on your plate.

This recipe right here is the perfect solution for you. It’s just as easy to put together as a green salad (maybe even easier), it’s cheap, it’s so light you don’t have to worry about feeling stuffed – and most importantly, it’s delicious! So delicious you’ll probably be addicted after your first bite.

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Quick Tip: If you want this to have more color, just wash the cucumbers thoroughly instead of peeling them.

Sometimes meals can seem repetitive, especially during the week.  It seems we’re always making the same things, because of time constraints.  Step outside the box, and try this quick and tender chicken dish.

This recipe serves 6 and is ready in under an hour, but is worth every minute.  The leftovers make for great sandwichs the next day, with a slice of Swiss cheese.

Recipe and photo courtesy of 12 Tomatoes

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I’m so thrilled every time I come across a new chicken recipe. I’m even more excited when the recipe seems completely different to the ones I’ve tried before. I do enjoy all the yummy, creamy ones and I’ve found some of my favorite recipes among them. But sometimes you get a bit tired of them – that’s when you know it’s time for a change.

When you want a dish chock full of flavor, but not laden with heavy creams or cheeses, a vinegar-based, tender chicken, drenched in mushrooms and a sweet reduction, is the perfect answer to your plight. This recipe makes quite the bit of helpings, so if you cook it up with a nice green, you can have left overs or work lunches, galore!  This braised chicken is sure to knock your socks off!

Recipe and photo courtesy of 12 Tomatoes

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Quick tip: Serve with oven baked potatoes.

Chicken makes for a great and generally easy to prepare main course, but if you stick with the same few recipes, it is easy to become bored with it.  This Braised Balsamic Chicken recipe is a great way to get out of that food rut.  It is chock full of savory herbs and spices, accentuated nicely by the balsamic vinegar flavor, and you can have it prepped and cooked in a little over half an hour.

I do cook chicken often, and there are some great ways to prepare it that I have come across in my time, but even I can fall into a bit of a rut, sometimes.  I hadn’t tried chicken this way before coming across this recipe and couldn’t resist giving it a try.  After all, I enjoy herb-rich dishes and the flavor of balsamic vinegar (I love a hearty salad with balsamic vinaigrette, now and then), and how can you beat half an hour of skillet cooking for ease and quickness?  Needless to say, I enjoyed this, and it made for great leftovers the next day.

Recipe and photos courtesy of  AllRecipes.com.

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Quick tip: My favorite way to serve this is with steamed vegetables.

How many recipes have you tried for buffalo wings? I don’t know about you but I’ve tried quite a few of them. They’ve all been “meh, okay” but when I tried these, wow was I surprised! These wings are really worth the small amount of extra effort in preparation.

After trying out all those recipes I went back to just using the Frank’s Louisiana Hot Sauce with some butter, and tossed the wings when they came out of the fryer. This is a more complex flavor profile – and totally worth these extra steps of prepping the wings with spices before cooking! Also my family likes medium wings so I lessened the Tabasco, but it really adds a great flavor to these wings. I also used some really chunky blue cheese dressing with ours; they where great.

Original Recipe 12tomatoes

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Quick Tip: Make sure you have enough wings because these disappear faster than you’d ever think!