# data[].attributes.body
HOME

# data[].attributes.attachment_link.description
Find your newest favorite cajun dish with recipes from Louisiana Crawfish Company. Bookmark the page and check back soon for great new ideas. See More!

# data[].attributes.body
SOUPS

# data[].attributes.attachment_link.readable_text
If you're into spicy food, try bumping up the cayenne a bit! We'd suggest a teaspoon at a time so you don't overdo it. If you do overdo it, we suggest a blackberry mojito to cool you down. 😁

Advertisement - Continue Reading Below

Freshly ground black pepper

Cooked white rice, for serving

1. In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6 to 8 minutes.

2. Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.

3. In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Delish: Eat Like Every Day's the Weekend

Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

# data[].attributes.attachment_link.title
BRB, Eating This Entire Skillet Of Shrimp Creole

# data[].attributes.attachment_link.description
If you're into spicy food, try bumping up the cayenne a bit! We'd suggest a teaspoon at a time so you don't overdo it. If you do overdo it, we suggest a blackberry mojito to cool you down. 😁 Advertisement - Continue Reading Below Freshly ground black pepper Cooked white rice, for serving In a large skillet over medium heat, melt butter.

# data[].attributes.attachment_link.readable_text
1. 8 bottled artichoke bottoms*

2. 8 lemon slices

3. 1 teaspoon kosher salt

4. 1 tablespoon distilled white vinegar

5. 8 large eggs

6. 8 (1⁄4-inch-thick) ham slices, pan fried

7. Creamed Spinach (recipe follows)

8. Hollandaise Sauce (recipe follows)

9. 8 peeled and deveined boiled large shrimp

1. In a large saucepan, place artichoke bottoms, lemon slices, and salt. Cover with water by 1⁄2 inch, and heat over low heat. Keep warm until ready to use.

2. Fill a straight-sided skillet two- thirds full with water; bring to a boil over medium-high heat. Reduce heat, and stir in vinegar.

3. Using the handle of a wooden spoon, swirl water in one direction to create a whirlpool. Gently crack 1 egg into a small ramekin, and slowly add to center of whirlpool. Cook for 3 to 4 minutes or to desired degree of doneness. Using a slotted spoon, gently remove egg from skillet, and let drain on paper towels. Repeat with remaining eggs, maintaining water temperature at just below a simmer.

4. On each serving plate, place 2 artichoke bottoms. Top each with a slice of ham, a generous layer of Creamed Spinach, and a poached egg. Finish with Hollandaise Sauce, and top with boiled shrimp.

*Artichoke heart quarters may be substituted. Do not use marinated artichoke hearts.

Adapted from Kevin Belton's Big Flavors of New Orleans by Kevin Belton (Gibbs Smith, 2016)

Adapted from Kevin Belton's Big Flavors of New Orleans by Kevin Belton (Gibbs Smith, 2016)

Louisiana Cookin https://www.louisianacookin.com/

1. 1⁄4 cup unsalted butter

2. 1⁄4 cup minced onion

3. 2 tablespoons minced garlic

4. 1⁄4 cup all-purpose flour

5. 2 cups whole milk*

6. 10 ounces fresh baby spinach, chopped

7. 1 teaspoon ground white pepper

8. 1⁄2 teaspoon kosher salt

9. 1⁄8 teaspoon ground nutmeg

In a medium saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Slowly whisk in flour, reducing heat, if necessary. (The flour should not be browned.) Add milk, and whisk until creamy and beginning to thicken. Stir in spinach; cook until thickened, 3 to 4 minutes. Stir in pepper, salt, and nutmeg. Taste and adjust seasonings, if necessary.

*Heavy whipping cream or half-and- half may be substituted for a creamier result.

Louisiana Cookin https://www.louisianacookin.com/

1. 4 large egg yolks

2. 2 tablespoons fresh lemon juice

3. 1 cup butter, melted

4. 1⁄4 teaspoon salt

5. Dash cayenne pepper

In the top of a double boiler, whisk together egg yolks and lemon juice. Over simmering water, gradually whisk in melted butter, 1⁄4 cup at a time, whisking until smooth after each addition. Whisk in salt and cayenne. Cook, whisking constantly, until mixture registers 160° on a candy thermometer and is thickened. Serve immediately, or keep warm until serving.

Louisiana Cookin https://www.louisianacookin.com/
Get more great Cajun and Creole recipes in Louisiana Cookin's January/February 2017 issue. Now on newsstands!

# data[].attributes.attachment_link.description
8 bottled artichoke bottoms* 8 lemon slices 1 teaspoon kosher salt 1 tablespoon distilled white vinegar 8 large eggs 8 (1⁄4-inch-thick) ham slices, pan fried Creamed Spinach (recipe follows) Hollandaise Sauce (recipe follows) 8 peeled and deveined boiled large shrimp In a large saucepan, place artichoke bottoms, lemon slices, and salt.

# data[].attributes.attachment_link.readable_text
Celebrated Gullah chef Benjamin Dennis is certain about two things: Culture is the defining characteristic of a cuisine, and the roots of Southern fare run deeper than chicken fried to a perfect crisp accompanied with mac'n'cheese. "Charleston would be nothing without the Gullah-Geechee culture-period," Dennis says.

As he taste-tests a Gullah-style pasta salad made with freshly caught shrimp and in-season sweet peas in his Charleston catering kitchen, the Charleston native explains that Southern cuisine was shaped largely by the hands of enslaved Africans stirring the pots in colonists' homes as early as the 1700s.

"We took the rustic soul of the African hands and the Native American [style of cooking] and made this special mash-up," Dennis says, reflecting on how Charleston's cuisine took shape. Typically, Gullah-Geechee food is defined as a fusion of West and Central African cooking techniques and Lowcountry ingredients, with dishes ranging from crab rice to okra soup. What sets it apart from more widely known Southern food like grits and collard greens, says Dennis, who is of Gullah descent, is seasonality and seafood. It has influenced classic Charleston dishes like shrimp'n'grits and she-crab soup.

Although Dennis, who's made it his mission to promote Gullah-Geechee cooking and has become one of the cuisine's most prominent figures, notes that representations of Gullah culture died down in recent years, he is seeing a renaissance. It's a cuisine that's currently experiencing renewed attention as the Southern city works to preserve its past.

"Word's been getting out," Dennis says. "People are starting to realize how much they're related to this culture and the roots."

Over the past few years, Charleston has honed in on its history while an influx of settlers look to capitalize on the city's growing popularity, simultaneously threatening to disturb its cultural identity. As developers rush to accommodate all the new people, there's concern that some relics won't survive.

"There's a great fear that with more development and more people coming in that the land is going to be bought up and essentially displace a lot of the Gullah people and that that culture is at risk," says Ivy Farr McIntyre, Ph.D., director of communications for the South Carolina Historical Society. (In general, South Carolinians who claim this heritage refer to themselves as Gullah, whereas those from the Georgia region call themselves Geechee.)

Efforts to preserve the creole language spoken by the Gullah-Geechee community have even made it to the Ivy League-Harvard added a course to its African Language program in late 2017. At Charleston's South Carolina Historical Society Museum, which opened in 2018, a Gullah-focused gallery showcases a dictionary that reveals words with Gullah roots-gumbo, for example, comes from the Gullah word for okra.

The popularity of Gullah-Geechee cuisine is picking up, too-it's even found its way into the hands of local brewers: Revelry Brewing 's Cream Ale is brewed with grits grown by Geechee Boy Mill.

Southern cuisine had its beginnings in western Africa, where okra went with everything and rice was a way of life. The Gullah-Geechee, descendants of enslaved Africans brought to South Carolina's Lowcountry and the Sea Islands of Georgia from places like Sierra Leone and Liberia for their knowledge of rice cultivation, were practicing farm-to-table cooking long before it was hip.

Photo by Serge Skiba/Shutterstock

"Seasonality, especially for those who still live in the countryside, is important because it makes the cuisine special," says Dennis, who cooks Carolina blue crab when he can get it from James Island's Louie the crab man. Louie, who Dennis describes as "an old-school Gullah dude" doesn't have a storefront, but if you find him after he's caught something, you're in business. "It comes straight out the creek, straight to your hand."

These trips around Charleston to source fresh fare for Gullah-Geechee meals are rich and rooted in tradition-a fact that the city's French Quarter Inn capitalized on a few years ago.

A lack of mainstream availability for Gullah-Geechee cuisine led the boutique hotel in Charleston's Historic District to launch an immersive culinary experience in 2018, during which chef Dennis took interested parties through his process and shared a lesson in both culture and cooking. (The tours were put on hold in March 2020 because of the pandemic.)

"Although some restaurants do incorporate touches of Gullah cuisine and cooking techniques into their meals, we noticed there were no Gullah-specific restaurants," says Carlo Carroccia, dual hotel manager of French Quarter Inn and the Spectator Hotel, explaining that the dishes often make up just a small section of a menu.

Those who joined Dennis for the hotel's culinary excursion got to tag along while he sourced okra for his personal favorite Gullah dish, okra soup. It's a melee of ingredients that can shape-shift depending on the time of year.

Courtesy of Shutterstock/Fanfo

The excursion started with a 20-minute drive out of downtown Charleston, past the grand oak trees and Spanish moss of local postcard fame, to Joseph Fields Farm on John's Island. From Fields, a Gullah farmer whose family has owned the land since the 1850s, guests gathered fresh okra, butter beans, corn, and tomatoes for the soup. Next, they went to a local heritage farm for sustainably made smoked pork neckbone and to the docks for fresh shrimp from a boat called Miss Lady.

Dinner was served following a private cooking lesson with Dennis at a local Charleston home. Traditionally, a perfect Gullah meal-both today and 100 years back-would be sandwiched between two distinct phrases: " E time ta eat," when supper is served, followed by " Boi dat ting bussin, " if it hit the spot.

While more mom-and-pop than mainstream, some Gullah-run restaurants remain, with several handed down African-origin recipes on the menu. Hannibal's Kitchen is known for its crab rice, while Bertha's Kitchen is where Dennis finds his favorite red rice-a Charleston classic made with tomato paste and bacon.

Gullah-Geechee food is flavor without the frills. All it takes Dennis to work up a taste nearly as rich and layered as the people who nurtured it, is salt, pepper, and thyme. "The most important thing to the cuisine is proper seasoning and the right person stirring the pot," confirms Gullah-Geechee Nation spokesperson Marquetta Goodwine, who goes by Queen Quet.

That the cuisine, while easily among the oldest to have shaped Charleston's culinary identity, is finally getting the recognition it's earned isn't lost on Goodwine. "The world is now seeing our strength and wants to taste our cuisine, but they don't realize all the healing and empowering energy that is within the pots," she says. "This has kept us and our culture alive-and it will continue to do so."

Where to try Gullah dishes in Charleston

Hannibal's Kitchen: Though its name may not immediately conjure warm and fuzzy feelings, that's precisely what those who seek out the Southern-food staple go for. This finery-free, family-owned restaurant in Charleston's Eastside neighborhood says it's been "feeding the soul of the city" for more than 40 years. As anyone will tell you, go there for the crab rice.

Bertha's Kitchen: Having forgone frills to focus on good homestyle Southern cooking, Bertha's Kitchen in North Charleston calls many both inside and out of the Gullah-Geechee community to sample its favored food. It has been named an American Classic by the James Beard Foundation, and the fried fish and red rice are must-tastes.

My Three Sons of Charleston: Located in a nondescript strip mall in North Charleston, My Three Sons is a favorite for down-home fare like okra soup, fried chicken, and crispy bone-in catfish. Whatever you order, be sure it pair it with a side of the Gullah rice, made here with tilapia, sausage, and shrimp.

This article was originally published on November 20, 2018; it was updated on August 12, 2021, with current information.

Next: Eating in the South's Next Great Food Destination

# data[].attributes.attachment_link.title
Gullah-Geechee Cuisine Is Finally Getting Its Due in Charleston

# data[].attributes.attachment_link.description
Celebrated Gullah chef Benjamin Dennis is certain about two things: Culture is the defining characteristic of a cuisine, and the roots of Southern fare run deeper than chicken fried to a perfect crisp accompanied with mac'n'cheese. "Charleston would be nothing without the Gullah-Geechee culture-period," Dennis says.

# data[].attributes.attachment_caption
La Médiatrice (peacemaker): shrimps & oysters Po' Boy

# data[].attributes.attachment_link.readable_text
Cutting the okra lengthwise brings a heartier mouthfeel than the more traditional slices. The brightness of the pickle aioli adds some much-needed acidity to the savory okra.

We prefer Texas Pete hot sauce and Duke's Mayonnaise in this recipe.

Serves: 4

Hands On Time: 30 minutes

Total Time: 30 minutes

Ingredients
Pickle Aioli
1/2 cup mayonnaise

2 tablespoons chopped dill pickles, plus 2 tablespoons pickle juice

2 tablespoons chopped fresh dill

2 tablespoons finely chopped fresh chives

Kosher salt and freshly ground black pepper
Okra
Vegetable oil, for frying

1 cup buttermilk

1 tablespoon hot sauce

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1 tablespoon Old Bay Seasoning

Kosher salt

1 pound okra, halved lengthwise

Instructions

To make the pickle aioli: In a medium bowl, stir together the mayonnaise, pickles, pickle juice, dill and chives. Season to taste with salt and pepper.

To make the okra: In a large Dutch oven or other heavy-bottomed pot, heat 2 inches of the oil to 350 degrees over medium-high heat. Alternatively, heat the oil to 350 degrees in a deep fryer following the manufacturer's directions. Line a large plate with paper towels.

While the oil is heating, whisk together the buttermilk and hot sauce in a large bowl. In a separate large bowl, whisk together the flour, cornmeal, Old Bay, and 1 tablespoon salt.

Add the okra to the buttermilk mixture and toss to coat. Transfer to the flour mixture and toss to thoroughly coat.

When the oil is hot, remove the okra from the flour mixture, shaking off any excess, and fry the okra in two batches until golden brown and crisp, about 5 minutes. Use a slotted spoon to transfer to the prepared plate and season lightly with salt. Repeat with the remaining okra.

Serve hot with the pickle aioli.

# data[].attributes.attachment_link.description
Cutting the okra lengthwise brings a heartier mouthfeel than the more traditional slices. The brightness of the pickle aioli adds some much-needed acidity to the savory okra. We prefer Texas Pete hot sauce and Duke's Mayonnaise in this recipe.

# data[].attributes.attachment_caption
[JP] 猫の言葉は「ニャ・アー・オゥ」ニャンて言ってるの？★猫語を理解する方法

# data[].attributes.attachment_link.title
猫の言葉は「ニャ・アー・オゥ」ニャンて言ってるの？★猫語を理解する方法

# data[].attributes.attachment_link.description
猫の言葉は「ニャ・アー・オゥ」を理解すれば分る！ニャンて言ってるのか猫語を理解する方法とは

# data[].attributes.attachment_link.description
Made with a homemade spice rub, rich butter, caramelized onions and a hint of maple, my Auntie Rose’s Southern Baked Chicken recipe is tender, juicy and chock-full of flavor!

# data[].attributes.body
HISTORY & TRADITIONS

# data[].attributes.attachment_link.title
Gullah Foodways & Traditions | Charleston’s African American Heritage

# data[].attributes.attachment_link.description
Gullah food is one of the oldest world traditions being practiced in America today. It is about ancestral ties and American living, adaptability, and creativity. It is rooted in the crops and preparation methods brought here from Africa and further evolved from a history of poverty and learning to “…

# data[].attributes.attachment_link.readable_text
Credit: Caitlin Bensel, Food Styling: Emily Nabors Hall, Prop Styling: Audrey Davis

Southerners are able to think up delicious casserole recipes all year long, but they truly shine in the winter months. When it's cold outside, all we crave is classic comfort food, and there's nothing more comforting than a casserole. These winter casserole recipes are the food equivalent of a hug, and when we need an extra big squeeze, we rely on vintage casseroles like Mama used to make. Old-school tuna noodle casserole, lasagna, and chicken spaghetti are in our lineup of cozy winter casseroles. But you're not the only one who will be thrilled with the dinner selection; the kids will go crazy over our mac and cheese with bacon, pizza casserole, and chicken enchiladas. With these winter casseroles, you'll be dishing out comfort all season long.

# data[].attributes.attachment_link.title
9x13 Winter Casserole Recipes for Cozy Nights In

# data[].attributes.attachment_link.description
These winter casserole recipes are the food equivalent of a hug, and when we need an extra big squeeze, we rely on vintage casseroles like Mama used to make. With these winter casseroles, you'll be dishing out comfort all season long.

# data[].attributes.attachment_link.readable_text
I think it's universally known that Patti LaBelle is not only a musical legend, but also an amazing cook. Patti LaBelle recipes like this potato salad and her famous sweet potato pie are from LaBelle Cuisine, one of her many cookbooks. This potato salad is "auntie" approved and the ultimate Black cookout food. I adapted her original recipe by clarifying the instructions and adding tips to make it easier for all levels of cooks to make at home.

Why Make Patti LaBelle Potato Salad

Simple & easy: this recipe requires just a few common ingredients that you need to stir . The most involved part of the process is boiling the potatoes, which isn't much at all.

See what the hype is about: maybe you watched Oprah talk about it or you just know that this red potato salad is famous, but making this is the only way to see what the hype is all about!

Ingredients Needed

Red Potatoes: I got a big bag of red potatoes. These work better in potato salad because they tend to keep their shape even after being boiled.

Eggs: these are hard boiled. You can boil this the traditional way or make boiled eggs in an air fryer

Red Onion, Bell Pepper and Celery: If you're like me and don't care to bite into big chunks of raw onion, bell peppers or celery, finely chop and dice these. The official Patti LaBelle potato salad recipe says medium-sized, but since that's not really measurable, I'm suggesting one cup of each.

Celery Seed

Mayonnaise: I recommend brands like Hellmans, Dukes or Best Foods.

Sweet Relish:

Salt and Pepper: this recipe calls for adding salt and pepper to taste. You'll find my suggestion in the recipe card.

How to Make Patti LaBelle Potato Salad

1. Boil your potatoes until tender in salted water

2. Peel the potatoes and dice them into bite-sized chunks

3. Add the potatoes to a bowl with the remaining ingredients

4. Stir to combine the potato salad. Top with the remaining eggs and a few dashes of paprika.

Top Cooking Tips & FAQs

Make sure the potatoes are cooked: Boil your potatoes until they are tender. The skin should almost fall off when you peel it.

Add more mayo for a creamier finish: I personally prefer to have a creamy potato salad. If that's the same for you, then you might want to add more mayo.

Salt and pepper to taste: just like you can add more mayo to fit your preference, you can also add as much or as little salt and pepper. I give suggestions in the recipe card below.

The toppings are optional: this recipe includes a few dashes of paprika and hard boiled eggs as toppings. These are mostly for presentation and not really flavor. So, you can omit those if you wish.

Recipes to Enjoy this with

Patti LaBelle's Potato Salad

# data[].attributes.attachment_link.description
I think it's universally known that Patti LaBelle is not only a musical legend, but also an amazing cook. Patti LaBelle recipes like this potato salad and her famous sweet potato pie are from LaBelle Cuisine, one of her many cookbooks. This potato salad is "auntie" approved and the ultimate Black cookout food.

# data[].attributes.attachment_link.readable_text
This Southern Fried Catfish is golden brown on the outside and flaky and delicious on the inside. Seasoned through and through, it's the perfect recipe for when you want a good piece of fried fish.

This post contains affiliate links. Please read our full disclosure here.
Fried fish is a staple among the Black community in the United States and it's a vital part of African-American culinary traditions. Many celebrations call for a fish fry where pieces of fish are seasoned and deep-fried until golden brown. Not only does this tradition calls for some delicious piping hot fish to be served, but there is also a form of unity and connection that comes along with it.

Now when it comes to catfish, Black folks like to season their catfish and deep fry it, resulting in the most delicious and crispy filets. For this recipe, I use a technique that is common in frying any piece of fish. Season the fish, use seasoned cornmeal mix in the coating, and fry the fish until it's golden brown. Following those basic steps will lead to some pretty darn good Southern fried fish.

Ingredients Needed for Southern Fried Catfish

Catfish filets - In the South, it would be common for fishermen to bring home catches of catfish to fry. Catfish will range in size. Larger wild-caught catfish can sometimes have a "muddy" taste and are sometimes soaked in milk or buttermilk to remove that aftertaste. Farm-raised catfish do not tend to have this aftertaste and can skip the buttermilk soak.

Buttermilk or milk (optional) - If you have a larger wild-caught catfish filet, you may want to soak it to remove the muddy aftertaste. Smaller catfish and farm-raised catfish tend not have this issue and don't need the buttermilk soak.

Hot sauce - this is used to add seasoning to the catfish before dredging. A tip I learned from my mother-in-law and one I love to add to many golden fried types of meat and seafood.

Cornmeal and Flour - cornmeal gives the catfish a nice crispy golden layer. Adding the flour to the mix lightens the grittiness of the cornmeal. If you can find it, use very fine cornmeal to cut down on the grittiness of cornmeal.

Seasoning - you can use whatever you like I like a mix of Old Bay Seasoning, salt and black pepper, and paprika. Additional salt and pepper can also be used to season the fish after it's fried. It really makes every single piece of fried fish pop.

How to make Southern Fried Catfish

If soaking your catfish filets, start by adding the filets to a flat container and covering them with buttermilk or milk. Allow the filets to soak for 45 minutes to an hour. This is an optional step but one I've been stuck on using for my field-caught catfish.

Next, add about 4-5 inches of oil to a heavy-bottomed pot and heat over medium-high heat until the temperature of the oil reaches 350 degrees Fahrenheit. You will want to use a deep-frying thermometer to monitor the temperature of the oil.

While the oil is heating, create a dredging station. In one shallow bowl, add the hot sauce. In another shallow bowl, add cornmeal, flour, Old Bay Seasoning, paprika, salt, and pepper, and whisk to combine.

Remove the filets from the milk mixture and shake off any excess buttermilk. Dip the fillets into the hot sauce mixture and then into the seasoned cornmeal mixture, shaking off any excess cornmeal. Place fillets on a plate until the oil has reached the desired temperature.

Once the oil has reached the correct temperature, gently drop the catfish fillets into the hot oil. Be careful not to cause any oil splatter. Fry each filet for about 3-4 minutes until the fillets are golden brown.

Remove the filets with a slotted spoon and lay them on a wire rack or paper towels.

Serve the filets as is or season with additional salt and pepper.

Enjoy.

What does catfish taste like?

Catfish should taste mild and slightly sweet with a flaky and moist interior when cooked.

How to keep the catfish warm

When frying lots of catfish, you can keep the batches warm by placing them in an oven that has been preheated to 250 degrees Fahrenheit.

What do people eat with fried fish?

Coleslaw! That's a must, in my opinion. You could also serve the fish with varying sauces like tartar sauce, cocktail sauce, hot sauce, and remoulade sauce.

Some people like to eat fried fish with spaghetti too.

How to reheat catfish filets?

It's uncommon to have leftovers but sometimes it happens. If you have leftover fish, reheat them by adding them to a preheated oven of 350 degrees Fahrenheit and allow them to cook for about 10-15 minutes.

Can I make this healthier?

Absolutely! This Air Fryer catfish recipe is a great healthy option if you'd rather skip the frying.

Notes

Larger wild-caught catfish will sometimes have a muddy aftertaste. Soak those filets in milk or buttermilk to remove the muddy taste.

Do not overcrowd the pot when frying. Fry only 2-3 fillets at a time.

Related Recipes

Southern Fried Catfish

# data[].attributes.attachment_link.description
This Southern Fried Catfish is golden brown on the outside and flaky and delicious on the inside. Seasoned through and through, it's the perfect recipe for when you want a good piece of fried fish. This post contains affiliate links. Please read our full disclosure here .

# data[].attributes.attachment_link.description
Easy layers of chicken, cheese, enchilada sauce, and zingy green chiles make up this weeknight warrior.

# data[].attributes.attachment_link.description
A tater tot casserole for breakfast? Sign us up. Slice up something the kids and adults are sure to agree upon this morning. Serve the tater tot casserole for breakfast or brunch with a simple side of fresh fruit.

# data[].attributes.attachment_link.description
This make-ahead recipe is ideal for a brunch or holiday breakfast. Prepare the grits the night prior to serving, and then bake the casseroles before everyone arrives. Ramekins in pastel hues help dress up this recipe for your Easter table. Plus, the single-serving portions feel more formal than a regular casserole dish.

# data[].attributes.headline
Cat language 🐱 explained in different human languages

# data[].attributes.subject
Cat language 🐱 explained in different human languages

# data[].attributes.attachment_caption
[NL] Hoe u uw kat kunt laten zien dat u van hem houdt - Matou Miaou

# data[].attributes.attachment_link.readable_text
U wilt de band van genegenheid die u met uw kat heeft versterken en die u wilt weten hoe u uw kat kunt laten zien dat u van haar houdt. Je weet het niet hoe u weet of uw kat u leuk vindt of niet, hoe je je kat leuk kunt maken en hoe kun je hem bewijzen dat hij in je hart is?

En het is waar dat ondanks hun afstandelijke, koude en soms eenzame houding, de katten zijn sociale dieren die graag genegenheid geven en ontvangen.

Maar voordat je ernaar kijkt laat je kat zien dat je van haar houdt, is het beter om ervoor te zorgen dat er een band van genegenheid is tussen u en uw kat. Hier zijn de vragen die je jezelf moet stellen:

Houdt mijn kat van mij?

Hoe weet ik of mijn kat mij niet mag?

Hoe zorg ik ervoor dat mijn kat van me houdt?

Hoe kan ik mijn kat laten zien dat ik van haar hou?

De taal van katten is echter niet altijd gemakkelijk te begrijpen en te ontcijferen ... Daarom zal ik je hieronder mijn kleine tips geven voor Zoek uit of je kat je leuk vindt of niet, hoe u door uw kat kunt worden bemind en hoe het mogelijk is laat je kat zien dat je van haar houdt.

Hoe weten we of onze kat van ons houdt?

Om te weten of een kat van je houdt, moet je observeren en kijken of hij gedrag vertoont dat aantoont dat hij om je geeft:

Een kat die van je houdt, spint: Een kat gaat niet spinnen alleen omdat hij van je houdt. Er zijn veel andere redenen waarom katten spinnen. Als uw kat echter op uw schoot ligt en begint te spinnen, lijdt het geen twijfel dat hij blij is om bij u te zijn en dat hij zijn voldoening laat zien.

Een kat die van je houdt "kneedt" je met zijn poten : Het is een veelvuldig gebaar dat katten tegen je doen als ze te gezond zijn en dat ze reproduceren wat ze met hun moeder deden toen ze kittens waren.

Een kat die van je houdt, wrijft zijn hoofd tegen de jouwe: Als uw kat, wanneer u hem draagt ​​of wanneer hij dicht bij u ligt, zijn kop tegen de uwe wrijft, is dit een teken van tederheid. Wanneer de kat deze tederheid naar u toe toont, zendt hij feromonen uit. Dit bewijst dat hij volledig zelfverzekerd en veilig bij u is.

Een kat die van je houdt, zuigt op je: Kenmerkend voor kittens die te vroeg worden gespeend, a kat jou t zomer ook om u zijn genegenheid te tonen.

Een kat die van je houdt lik je gezicht : Als uw kat aan uw haar of uw oren likt, kunt u er zeker van zijn dat het een gebaar van genegenheid is. In feite maakt de kat door jou te likken zijn "toilet" voor jou en bewijst daarmee voor jou dat hij gewoon van je houdt!

Een kat die van je houdt knabbelen : Een kat die van je houdt, zal je niet bijten, maar hij zal je zachtjes bijten zoals hij deed met zijn moeder toen het een kitten was.

Een kat die van je houdt, biedt je zijn buik aan : Als uw kat op zijn rug ligt en u zijn buik aanbiedt voor mogelijke strelingen, is dat omdat hij zich buitengewoon goed voelt en u al zijn vertrouwen en genegenheid toont.

Een kat die van je houdt, slaapt met je mee : Omdat hij 's nachts warmte nodig heeft maar ook omdat hij zich bij u in de buurt gerustgesteld zal voelen, slaapt uw ​​kat graag bij u en' s nachts dicht bij u. De dag is anders, maar 's nachts is het een teken dat een kat van je houdt!

Een kat die van je houdt, zal met je komen spelen : Omdat het spel belangrijk is voor de kat, als hij met jou speelt, is dat omdat hij een moment van geluk, vreugde, opwinding of zelfs jagen met jou wil uitwisselen en delen!

Hoe weet ik of mijn kat mij niet mag?

Een kat kan je niet haten. Als je denkt dat je kat je niet mag, komt dat waarschijnlijk omdat ze bepaalde situaties waarin je ze hebt geplaatst niet leuk vindt.

Plots stuurt uw kat u tekenen als reactie:

Mijn kat ontwijkt me, rent van me weg of verstopt zich als hij me ziet;

ma kat miauwt luid, gromt of spuugt;

Mijn kat valt me ​​aan ue, krabt of bijt me;

Mijn kat weigert mijn liefkozingen;

Mijn kat wil niet met me spelen.

In feite, alsvotre kat is agressief, angstig en afstandelijk, het is niet omdat hij je niet mag. Het is inderdaad eerder een teken dat hij een gedragsprobleem heeft dat waarschijnlijk verband houdt met:

mogelijke slechte ervaringen die hem zouden hebben 'getraumatiseerd',

slechte socialisatie (wilde kat, verlaten of slecht gespeend),

een gezondheidsprobleem (zie hoe te weten of een kat ziek is).

Hoe zorg ik ervoor dat mijn kat van me houdt?

Omdat een relatie elke dag wordt opgebouwd, is het met de tijd en veel geduld dat je een diepe emotionele band met je kat kunt opbouwen. Hier zijn enkele tips om er te komen:

Wees geliefd bij uw kat - Besteed er tijd aan

Zorg zo vaak mogelijk voor uw kat. Het is inderdaad moeilijk om uw kat genegenheid te tonen als u nooit bij hem bent. Dit is vaak het geval wanneer u de hele dag werkt en uw kat alleen thuis laat. Neem in dit geval 's avonds de tijd om te knuffelen en vooral om met uw kat te spelen. Door deze gebaren elke nacht te herhalen, zal uw kat ongeduldig op u wachten en zal uw band van genegenheid na verloop van tijd sterker worden!

Zorg ervoor dat je kat van jezelf houdt - Praat met hem

Praat met uw kat zodra hij in uw aanwezigheid is zelfs als je met iets anders bezig bent (koken, je klaarmaken in de badkamer...). Dus zelfs als uw kat niet begrijpt wat u tegen hem zegt, begrijpt hij de intonatie van uw stem die aanhankelijk moet zijn. Dus vaak praten met je kat zal voor extra interactie met hem zorgen.

Zorg dat je kat van je houdt - Laat jezelf aan hem zien

Breng jezelf binnen handbereik: Als uw kat niet naar u toe komt, om knuffels, spelletjes, berichten uit te wisselen, verlaag uzelf dan naar de lengte van uw kat. Ga voor je kat zitten of hurken, zodat je niet domineert of naar beneden kijkt!

Zorg dat je kat van jezelf houdt - aai hem

Aai, knuffel en masseer je kat : Er is streling en streling. Katten vinden het zelfs heerlijk om gemasseerd te worden. Boek dus een paar massagesessies voor hem door hem stevig maar langzaam over de achterkant van de snuit tot aan de staart te strelen. Nooit in tegengestelde richting of tegen de nerf in!

Wees geliefd bij je kat - Speel met hem

Speel met je kat : Tijd doorbrengen om plezier te hebben met uw kat is een teken van genegenheid die hij zal begrijpen en waarderen. En aangezien katten graag spelen, is dit misschien wel de beste manier om een ​​band met je kat te krijgen, vooral als je regelmatig met hem speelt. zien Hoe speel je met je kat?

Zorg dat je kat van jezelf houdt - Treats

Bied hem lekkers aan als je thuiskomt van je werk: Dus je kat zal blij zijn je te zien aankomen, hij zal begrijpen dat je hem gelukkig wilt maken. Probeer de traktaties te variëren om uw kat niet te dik te maken (klein stukje kaas, lichte traktaties, mini-beloningen...).

Zorg ervoor dat je kat van jezelf houdt - respecteer hem

Respecteer je kat als hij niet wil spelen, als hij niet geaaid wil worden ...

Stoor hem niet als hij rust of slaapt ...

Schold hem nooit uit (noch afranselingen, noch straffen) omdat de kat niet begrijpt waarom je hem uitscheldt of slaat. Hij kan daarentegen bang zijn voor u, u wantrouwen en zich agressief jegens u gedragen.

Hoe laat je je kat zien dat je van haar houdt?

Je kat laten zien dat je van haar houdt is: Doe er alles aan om hem van je te laten houden (zie hierboven) maar het is ook laat hem weten dat je van hem houdt en tenslotte is het doe er alles aan om uw kat blij te maken ! Pas echter op dat u niet in het tegenovergestelde overschot vervalt, want een nauwe relatie met uw kat brengt gevaren met zich mee (zie Mijn kat houdt teveel van mij).

En om te slagen in uw emotionele relatie met uw kat in beide richtingen, moet u hem goed kennen, begrijpen, weten wat hij leuk vindt en wat hij haat, waar hij bang voor is, wat hem kan storen. , enzovoort ...

Samengevat, om je kat te laten zien dat we van hem houden, is het noodzakelijk hem de beste zorg en een omgeving te bieden die goed is aangepast aan zijn persoonlijkheid:

1. Breng hem een kwaliteitsvoedsel en altijd vers water;

2. Reserveer hiervoor een veilige omgeving in uw huis en daarbuiten;

3. Bescherm het tegen het risico van ziekte, infectie van chips of ongevallen;

4. Bied hem aandacht en veel liefde;

5. Bied hem de best mogelijke hygiëne bij hem, in uw huis en wat betreft zijn uitrusting (strooisel, mand, kommen...);

6. Zorg voor een stimulerende, vermakelijke en speelvriendelijke omgeving wanneer u laat hem overdag met rust ;

7. Bied hem de zorg die nodig is voor zijn gezondheid (vaccins, ontworming, enz.);

8. Laat hem niet te lang alleen ;

9. Stoor hem niet als hij slaapt, rust of weg wil blijven;

10. Straf of beledig hem nooit;

11. Leid hem op een positieve manier op door middel van prikkels en beloningen.

Zie ook " Een kitten van 3 maanden oud opvoeden "

# data[].attributes.attachment_link.title
Hoe u uw kat kunt laten zien dat u van hem houdt - Matou Miaou

# data[].attributes.attachment_link.description
U wilt de band van genegenheid die u met uw kat heeft versterken en die u wilt weten hoe u uw kat kunt laten zien dat u van haar houdt. Je weet het niet hoe u weet of uw kat u leuk vindt of niet, hoe je je kat leuk kunt maken en hoe kun je hem bewijzen dat hij in je hart is?

# data[].attributes.attachment_link.description
This skillet apple pie only takes a few minutes to put together, and it has a few unique characteristics and ingredients that make the taste unforgettable.

# data[].attributes.attachment_link.title
Lilies: How to Grow and Care with Success

# data[].attributes.attachment_link.description
Lilies: Majestic flowers with a variety of vibrant colors and enchanting fragrances, perfect for any garden or special occasion

# data[].attributes.attachment_link.readable_text
Fertilizer does not need to be the high-tech, complicated thing that synthetic fertilizer brands would have you believe. Real talk: the very best fertilizer is the kind you make yourself, using simple food stuffs you can find in your pantry, garbage can or yard. This article will walk you through how to turn your kitchen scraps and your pantry extras into an incredible long-lasting fertilizer for your plants (potted, or otherwise). Note: Wanna become an epic gardener? Check out our friend Kevin at Epic Gardening for some phenomenal knowledge, inspiration and epic gardening tips!

Chapter One: Why NPK Is NTK (Need-To-Know)

Even if you’re just a beginner gardener, you’ve probably heard of the abbreviation NPK held up as a holy relic by veteran green-thumbs. NPK stands for Nitrogen, Phosphorus and Potassium. While your garden requires a host of micronutrients to thrive, these three are the most important macronutrients to ensure a healthy and bountiful garden. When you’re looking at an NPK ratio (which would appear on a bag of synthetic or organic fertilizer as something in the realm of 16-5-5) it essentially means the ratio of Nitrogen to Phosphorus to Potassium. In 16-5-5 example, that means that there are 16 pounds of nitrogen, 5 pounds of phosphorus and 5 pounds of potassium.

Nitrogen is most useful for increasing plant yield and speeding plant growth.

Phosphorus is beneficial for “bulking up” plants, such as fruit and flower growth, and creating bushy leaves and sturdy roots.

Potassium is an all-around soil conditioner, helping your plants retain water, resist pests and disease, and produce the necessary proteins for growth.

1.

Coffee grinds are an excellent source of cheap n’ easy nitrogen. They are also a pest-repellent and a decent material for mulching. * Warning: If you have pets, mix the coffee grounds into the soil to avoid your critters getting a toxic caffeine rush.

2.

That’s right - not only are those chicken bones great for making a broth full of healthful nutrients for your body, they’re quite the power-packed addition to your soil! * Warning: If you have pets, make sure to completely and absolutely pulverize those bones and mix the powder into the soil to avoid a pricey trip to the vet. Note: Don’t have a blender, but want to pulverize those bones to the nth degree? Try this method.

3.

Ah, potassium. The best excuse to eat bananas we’ve ever known. Both the fruit and the peels of bananas are chock-full of potassium. While you may not want to waste a tasty ‘naner on your garden, you probably also don’t want to chew on the peel for the next thirty minutes. Luckily, there’s a happy medium for both you and your garden. There are multiple ways you can extract the nutrients from a banana peel. You can blend it up and dig it into your soil; you can soak it for a few days to create a “tea” to spray on your plants; or, you can just dig a peel into your garden near the roots of the plants you’re trying to nourish. However, for the most well-rounded application, we do recommend drying and grinding, both to avoid unwanted visitors (flies, raccoons, possums) and to quickly and efficiently deliver the desired nutrients to your plants’ root systems. Note: If your compost, green bin or homemade fertilizer is attracting pests, you may want to learn these three tricks to minimize “home invasions”.   Warning: Too much phosphorus might lead to deficiencies in other nutrients, as it can stop your plants from absorbing these elements (like zinc, iron or calcium) even if these elements are already present in the soil.

Chapter Two: Micronutrients Need Love Too!

While synthetic fertilizers and a good number of organic fertilizers focus undue attention on NPK ratios, the micronutrients required by your plants can sometimes be left by the wayside. Too much of one thing might very well lead in a deficiency in another (or a few others) and might mean you need to spend time and energy reinforcing your garden with a host of other amendments just to keep it up to scratch. Here are some of the easiest ways to ensure that your garden gets all of the 11 elements it requires for continued health and bounty.

4.

Next time you make an omelette, save those shells for your garden. By drying and grinding the shells into a fine powder, you’re ensuring that your garden gets all the calcium it could possibly need with the scraps from breakfast - not a bad tradeoff!

5.

The more the merrier! If you have any powdered milk in your pantry that you purchased that one time two years ago, well, put it to work!

6.

Epsom salts are the primary source of magnesium sulfate, an important mineral for both the body and the soil. Magnesium has various roles, but the primary one is to assist in the creation of chlorophyll during photosynthesis. Warning: Don’t oversalt! Too much magnesium might lead to a deficiency in calcium or potassium, and might also acidify your soil beyond healthy acidity levels.

7.

If you have fish you’ve probably noticed that, once in a while, that water gets a little gnarly. Sure, that means you’re going to have to clean it at some point soon, but it also means that your fish are giving you a phenomenal fertilizer, free of charge. Thanks guys! Aquarium water is an amazing all-around fertilizer, and can be spritzed directly onto your plants, or poured into the soil via watering can.

8.

While Borax is bad news for ants (just Google “ant problem” and you’ll get a host of results with borax in the title), it’s actually quite good for your soil - in limited amounts. Boron deficiencies are hard to pinpoint, as it’s such a small percentage of your overall soil nutrient make-up. Chlorosis (yellowing of leaves) is a symptom of insufficient boron, as is a large ratio of spindly, brittle stems.

9.

Remember a few years ago, when everyone was munching away on kelp snacks? Dried seaweed is an all-around great addition to your soil. Further, seaweed is plant matter that doesn’t need to decompose in your soil, so you won’t run the risk of critters being attracted by the smell. Plus, you get a pretty tasty snack in the bargain!

10.

Molasses is a product of sugar-beets, which are rich in nutrients (thank goodness, because molasses on toast is pure bliss). Almost every house has molasses sitting somewhere in a dusty corner. It’s just one of those household staples that you end up forgetting about. Might as well make use of it!

11.

You’ve probably heard about the wonders of tea on human health. Well, it ain’t too shabby for your plants, either. Tea leaves are full of antioxidants. They also contain tannic acid which helps make your soil a much more fertile environment for your plants. Also, as an organic material, they help build the texture of the soil so that your plants get the water and the nutrients they need, easier.

Chapter 3: pH Problems

To keep things simple: if your soil is balanced (or as close to pH neutral as possible), your garden will be much healthier overall than if your soil teeters one way or the other. Your soil pH is measured on a spectrum of 1 -14, with 7 being perfectly neutral. As a benchmark, remember that proper compost is measured as 7 on the pH scale - or at least very, very close. If you don’t want to risk your garden’s health while you wait the few weeks for your compost to cure, there are a couple of stop-gap measures to bring the soil back to neutral territory.

12.

So, acid is not technically a specific nutrient in your soil, but it is massively important for your garden to have a balanced pH. Acid-loving plants such as blueberries, tomatoes, rhododendrons, roses and other big n’ bright types will really benefit from a spritz of vinegar.

13.

As a contrast to acid-producing fertilizers, you may want to think about guiding your soil to a more alkaline pH. This is prudent if you’re trying to grow asparagus or artichoke (among a host of other alkali-loving plants) with little success. Wood ash is an easy replacement for lime, which is a common fertilizer in agriculture and helps balance pH in soil, while adding magnesium and sulfur. Note: If you happen to be Canadian, and you happen to have the legally allotted amount of marijuana plants in your home - these can be useful too! Use the old stalks as an easy homemade mulch, perfect for when it's time to bid those old plants goodbye. Easy-peasy!

A Healthy Balance

Here’s the thing: you can supplement your soil with fertilizer all you want, but it still won’t offer your garden the same benefit as simply starting a compost pile or using an indoor electric composter and using the nutrient-rich by-product as a soil amendment. Fertilizer are supplements for quick-release nutrients. Compost provides a more long-lasting and holistic - albeit slower - form of nutrient release. This is because the food in the compost is still undergoing the break-down process, and will continue to break down in the soil once added to your garden, therefore releasing nutrients over time. Compost also has a nearly perfectly balanced pH, which will help balance your soil, and make it much easier to grow a bountiful garden. That being said, if you’d rather not wait around for your compost to cure, you can always use the above fertilizer recipes to perk up your plant babies in a pinch. Note:Want the best of both? An electric composter might be the way to go. You can turn all food scraps into a nutrient-rich soil amendment, all within a few hours.

# data[].attributes.attachment_link.title
Homemade Fertilizer: 13 Organic Recipes for your Garden

# data[].attributes.attachment_link.description
Fertilizer does not need to be the high-tech, complicated thing that synthetic fertilizer brands would have you believe. Real talk: the very best fertilizer is the kind you make yourself, using simple food stuffs you can find in your pantry, garbage can or yard. This article will walk you throug…

# data[].attributes.attachment_caption
[ITA] Come dire ai gatti che gli vogliamo bene nella loro lingua

# data[].attributes.attachment_link.readable_text
28 Marzo 2018

I gatti riescono a dimostrarci il loro affetto in mille modi. E ormai siamo tutti più o meno bravi nell’interpretare questi segnali: le fusa, i cat kiss (se non sai cosa sono leggi qui), lo strusciarsi alle nostre gambe, camminarci a fianco con la coda eretta.

Ma noi come possiamo fare per fargli sapere che il sentimento è reciproco? ma soprattutto: come potremmo riuscire a farlo nella loro lingua?

Gli studiosi hanno individuato 5 modi principali:

1- Rispondendo al loro cat kiss.

Il cat kiss è il bacio che i gatti ci inviano quando stanno bene con noi. Quando ce ne accorgiamo potremmo provare a ricambiarlo, rispecchiando il loro comportamento, guardandoli e socchiudendo gli occhi, come se fossimo assonnati.

2- Un dito sotto il naso.

Secondo la comportamentista Krieger allungare il dito indice al livello del naso del micio può essere una buona strategia di approccio felino, sia con i gatti che non conosciamo, sia con i nostri mici di casa. Se il gatto ne ha voglia infatti annuserà il nostro dito e deciderà di strusciare la sua guancia alla nostra mano. Facendo così, il nostro odore  si mischierà con il suo e verrà interpretato come un vero segno di amicizia e fiducia.

3- Fare a testatine

Sempre la Krieger suggerisce di non sottovalutare questo comportamento. Quando il nostro gatto vuole strusciare la sua testa contro la nostra è importante partecipare attivamente non tirandosi indietro. E’ davvero un’opportunità rara per fargli sapere quanto lo amiamo. La studiosa però sconsiglia di prendere l’iniziativa. In questo caso non possiamo iniziare noi, deve decidere il micio come e quando!

4- Parla con lui

Sull’importanza di vocalizzare al proprio gatto ne ho parlato tantissime volte (ciao sono Elena, quelle che parla con i propri gatti). Anche se molti studiosi sostengono che sia importante rispondere ai miagolii dei propri gatti con suoni simili (tipo altri miagolii) io credo che vada benissimo anche rispondere nella nostra lingua. Anzi. Risulteremo sicuramente meno fittizzi e innaturali. In pratica quando il nostro gatto ci fa miao dovremmo sempre rispondere “amore dimmi”. Semplice no?

5- Farsi leccare

Se il nostro gatto decide di leccarci dovremmo sicuramente assecondarlo e lasciarlo fare. E’ il suo modo per dirci che tiene a noi.  Potrebbe essere una grande manifestazione d’amore da parte nostra poter ricambiare. Ovviamente non con la lingua come fa lui! potremmo usare un panno leggermente inumidito con acqua calda, oppure con la spazzola che lui ama, oppure semplicemente accarezzandolo in maniera lenta e delicata.

# data[].attributes.attachment_link.title
Come dire ai gatti che gli vogliamo bene nella loro lingua

# data[].attributes.attachment_link.description
I gatti riescono a dimostrarci il loro affetto in mille modi. E ormai siamo tutti più o meno bravi nell'interpretare questi segnali: le fusa, i cat kiss (se non sai cosa sono leggi qui), lo strusciarsi alle nostre gambe, camminarci a fianco con la coda eretta.

# data[].attributes.attachment_link.readable_text
We're getting into the gardening season. If you're into that sort of thing, one of the prettiest and most popular seeds to sow around this time is that of the Morning Glory flower, with its bright hues and soft shape. But, if you start to get bored turning the soil, don't chew on their seeds, because they contain a powerful hallucinogenic compound. Chewing them unlocks the drug inside and you're likely to puke.

For the science community - as well as the community of those who practice native Central American religions - this isn't exactly news.

Morning Glory Seeds Get You High Because They Contain LSA

The average gardener may not know that they're actually burying seeds that contain a potent alternative to LSD. It's known as "D-lysergic acid amide" (that's LSA to you) and it's what's known as a precursor chemical to LSD. LSA induces psychedelic effects not too dissimilar from that trippy drug you already know and love.
See Also: Morning Glory Seeds From Home Depot Are a Good Proxy for LSD (Until You Vomit)

The LSA chemical was discovered by Albert Hoffman, who also discovered LSD, when he - you guessed it - chewed the seeds. It's classed as a Schedule III substance by the DEA, with a "moderate to low potential for physical and psychological dependence." Other drugs in the same classification family are codeine and ketamine, although the Morning Glory flower is much easier and much less sketchy to obtain.

But before you go following in his footsteps and popping Morning Glory like it's sunflower seeds, there are some crucial differences between LSA and LSD that are important to know going into it.

The Side-Effects of Chewing Morning Glory Seeds

Unlike it's more refined cousin, LSA can trigger a high degree of discomfort in the user. That discomfort can come in the form of cramping, extreme nausea, other stomach pains, and even vomiting. It's an unpleasant slew of experiences to be confronted with when all you're looking for is a good trip.

People who have tried LSA for themselves expand on their experiences on BlueLight, a drug forum. One poster wrote "You'll find LSA just really puts you in that drealike state with a slightly introspective mindset. LSD completely blows that open in my opinion, LSA is comparable to a real low dose of acid with nausea."

Another reported that they took LSA with alcohol and had to be sent to the hospital. In May of 2016, a Boston teen was hospitalized after consuming morning glory seeds.

Still, other users have reported more pleasant - or at least not unpleasant - experiences, often commenting on how the dosage and any other drugs taken at the same time can alter the effects. "LSA is amazing. Very visual, very beautiful, very dreamy," writes one user. "With LSAs I feel like having a strong body high and it can be pretty weird," said another.

One YouTube user took the opportunity to describe her own LSA process and trip in great detail. "I started getting cramps behind my knees," she said. She said the trip began roughly two hours after chewing the seeds and "things started the look like they were growing."

She said she was reminded of a previous acid trip, a comparison in line with what the forums on BlueLight had to say.

Munching on some Morning Glory seeds could prove to be a surprising way to spice up your gardening. But much caution is required, because those pretty flowers can just as easily lay you out for the duration of the day.

You May Also Like:

On Bicycle Day," Albert Hofmann Took the First LSD Trip Morning Glory Seeds From Home Depot Are a Good Proxy for LSD (Until You Vomit)Morning Glory Could Be One of the First Crops on Mars

# data[].attributes.attachment_link.title
Why Chewing Morning Glory Seeds Gets You High

# data[].attributes.attachment_link.description
We're getting into the gardening season. If you're into that sort of thing, one of the prettiest and most popular seeds to sow around this time is that of the Morning Glory flower, with its bright hues and soft shape.

# data[].attributes.attachment_link.readable_text
Field & Stream Online Editors

The big man on the rickety front porch of Taylor Grocery in Taylor, Mississippi (population 280, more or less), can tell you many things: about an old man so tough he never wore shoes, even when it snowed, and who once, legend has it, punched a mule unconscious; about a high-speed police chase that came to a brief pause in the middle of downtown Taylor because a dog was sleeping in the road; and, perhaps most important, about the secrets of the world's best fried catfish. As the proprietor of Taylor Grocery, a legendary catfish-and-barbecue joint in the cotton-tufted Yocona River bottomlands 8 miles southeast of Oxford, Mississippi, Lynn Hewlett is the official keeper of that deep-fried lore. Since the early 1970s, when the circa-1880s building was converted to a weekend catfish house, Taylor Grocery has been serving hot heaps of fried catfish-whole or fillets, encased in a sandy-colored sleeve of breading as crisp as a plucked banjo note-to legions of locals and savvy visitors, most of whom have left their signatures or sated sentiments on the restaurant's graffiti-coated walls. Hewlett runs the place as if it's his living room, roaming through the crowds on the front porch with his Styrofoam cup of whiskey in hand, backslapping, hollering out to passing motorists, stomping his foot to the bluegrass and blues played by local musicians on the bed of a flatbed truck, and talking catfish.

"Oh man, I've been cooking fish since I was a kid," Hewlett says, "back when we'd go fishing down on the riverbank for blue cats, yellow cats. We'd go camping and hardly take nothing along-a little salt, some meal and oil, that's about it. Sometimes we'd get into someone's corn patch and sneak a few ears-just a few, you know, and no one really minded. As we got older we might've brought along a little corn whiskey to wash it all down with. Those were some fine meals."

Whether it's fried singly over a riverbank campfire, or cooked in great batches in the Taylor Grocery kitchen, the first key to the recipe lies with the fish itself. "If you're catching them wild, the thing you need to keep in mind is that fish are like a deer or anything else-the way you handle them from the time they're killed is very important. Get the entrails out, get the thing in a cooler, and get some ice on it. Show some respect." Hewlett thaws the frozen catfish he uses-pond-raised fish from the Mississippi Delta, and nothing else, thanks-by steadily running cold water over them for half an hour, taking great pains to make sure that no bits of skin remain ("Nothing worse than that," he cautions).

The breading, he says, is crucial-but subjective. "You have to experiment. The breading is what adds the zing to it. What we use here is a little spicier than what other folks might do, but that's easy to adjust." The main secrets to Taylor Grocery catfish, however, lie in the frying process. For starters, Hewlett is loyal to peanut oil-partly because, unlike most vegetable oils, it can be steadily reused (if cooled and then carefully strained through cheesecloth or a coffee filter, and stored in a dim place, peanut oil can last indefinitely), but also because of peanut oil's clean, faintly nutty taste. But here's the essential kicker: Hewlett fries his fish in 325-degree oil, not the standard 350. "Twenty-five degrees, that's not a hell of a lot of difference," he says, "but it's a difference. I like a crisp piece of fish, but not one with a hard crust. A lot of people cook their fish at too high a temperature, so that the outside is overdone before the inside is done. Down here we do it a little lower and a little slower, and I'm biased, but I think it comes out just right."

A little lower, a little slower: the Taylor Grocery secret to perfectly fried catfish, true, but also a fair summation of life as it's lived on the restaurant's funky porch and in the surrounding shotgun houses. Kicking back on the porch's bench, near a defunnct gasoline pump and a sign that reads Eat or We Both Starve, Hewlett chews on the end of a cigar, the twilight settling upon Taylor with the slowness of a catfish working the mud of a riverbottom. When the subject of fried foods versus a so-called healthy diet arises, Hewlett waves it off. "I think," he says, "stress kills a whole lot more people than french fries."

[BRACKET "RECIPE "] Whole Fried Catfish with Green Onions and "Dickey Sauce"

This, folks, is the real deal: deep-fried catfish as it's served at Taylor Grocery. "Dickey sauce" is nothing more than tartar sauce, but some Oxford locals privately renamed it in memory of the late poet and novelist James Dickey (Deliverance), who once dined at Taylor Grocery. When small bowls of tartar sauce were brought to the table, Dickey-famed for his formidable whiskey consumption-grabbed a spoon and lapped up all the sauce in his bowl. "That," he announced, putting down his spoon, "was the best soup I've ever eaten."

Serves four
4 Mississippi pond-raised or wild catfish, skinned and deheaded (about 11/2 pounds each) - 2 eggs - dash of Worcestershire sauce - dash of hot sauce -21/2 cups milk - **1 cup yellow cornmeal **-1/3 cup all-purpose flour -salt and freshly ground pepper, to taste - **1 teaspoon lemon pepper **- **2 quarts peanut oil **- 8 scallions-3/4 cup Miracle Whip - 1/2 cup mayonnaise - 1/4 cup pickle relish - **1/4 cup finely chopped onion **- 3 tablespoons fresh lemon juice

[BRACKET "Dickey Sauce"] In a medium bowl, fold together the Miracle Whip, mayonnaise, relish, onion, and lemon juice. Cover and refrigerate it until ready to use.

[BRACKET "Catfish"] Combine the eggs, Worcestershire, hot sauce, and milk together in a large bowl and beat it until frothy. In a shallow dish large enough to contain the fish, whisk together the cornmeal, flour, salt, pepper, and lemon pepper.

With a small knife, score both sides of the catfish four times across, deeply, about 11/2 inches apart. Dip the catfish into the egg wash, then dredge it completely with the cornmeal mixture, evenly coating the fish; set it aside.

In a large pot or deep fryer, heat the oil to 325 degrees. Add the fish-one at a time for whole fish (if using fillets, two at a time)-and cook 7Â¿Â¿Â¿8 minutes, or until golden brown and crisp. Remove and place on paper towels to drain. Serve with scallions and Dickey sauce.

# data[].attributes.attachment_link.description
The big man on the rickety front porch of Taylor Grocery in Taylor, Mississippi (population 280, more or less), can tell you many things: about an old man so tough he never wore shoes, even when it snowed, and who once, legend has it, punched a mule unconscious; about a high-speed police chase that came to a brief pause in the middle of downtown Taylor because a dog was sleeping in the road; and, perhaps most important, about the secrets of the world's best fried catfish.

# data[].attributes.attachment_link.readable_text
Have you ever wondered what cats think about? Cats spend a lot of their time lying around, relaxing, and snoozing. What do cats think about (or dream about) when they're lying like lumps in a patch of autumn sunshine? What about when your cat is sitting on your chest and staring at you with those mysterious eyes? Outside of the typical meandering around the house, strolling to check out the food bowl, and a few bursts of intense activity (evening zoomies are always entertaining), cat don't do much most of the day.

They must be thinking about something all day, but what?

Studies About Cat Cognition

Though there is still a lot to learn about how cats think, a number of studies have explored cat behavior and feline cognition, including memory, how cats perceive things, how well they understand human social cues, attachment bonds, and more. We know that our cats love us and feel comfortable with us. For instance, cats respond more to their owner's familiar voice than that of a stranger, and cats even look to us for reassurance when they are worried or unsure about something new.

What Your Cat Thinks About You

As it turns out, cats might view us humans as clumsy, oversized cats who don't always act the way cats might expect. John Bradshaw, who wrote the book Cat Sense: How the New Feline Science Can Make You a Better Friend to Your Pet (2013), came up with this theory.

Bradshaw, who has extensively studied the history of domesticated cats, as well as the interactions between people and animals, says in his book that cats' behavior toward humans is indistinguishable from their behavior toward other cats. For instance, cats will walk toward their owners with their tails straight up in the air and rub up against us, exactly in the same manner as a cat would approach another cat in a friendly greeting. Cats even lick their humans to groom them, much like they do with other cats.

In short, your cat sees you as a huge cat-like creature who walks on two legs, inexplicably wears clothing, and often does odd things. Your cat could be wondering what strange and entertaining thing you might do next.

Cat Facial Expression and Body Language

We might never know exactly what a cat is thinking, but it's possible to get a pretty good idea of what they are feeling by learning to read feline facial expressions. Unfortunately, a recent study found that reading cat facial expressions is pretty hard for most people to do. If you're wondering how you might do, take a cat faces interactive quiz here.)

Learning to read cat body language is another skill you can employ to try to get inside your cat's head. This is somewhat easier than learning to read cat facial expressions. Understanding what certain feline postures and body movements mean can shed a lot of light on what's going on inside your cat's head.

For example, some of the signs that a cat is feeling calm and at peace include a relaxed body, ears in a relaxed and neutral position (not drawn back), and whiskers in a relaxed position, with the pupils of the eyes appearing as small slits. Signs that a cat is feeling mildly stressed include a stiff body, head turned away, body leaning back or crouched low to the ground, whiskers extended forward, and pupils slightly dilated.

Body language that indicates a very stressed, anxious or frightened cat include: ears turned backward or folded flat against the head, tail low, body crouched very flat to the ground, hair standing up on the body and tail (possibly with an arched back), and the pupils of the eyes very dilated. A very scared or aggressive cat may also hiss, spit, growl, and swat with her claws.

Get Inside Your Cat's Head

Even if you never know for sure what your cat is thinking about, it can be fun to envision what might be going on inside its mysterious mind. The next time you see your cat, take note of its facial expression and body language, and try to imagine what it might be thinking. For all you know, your cat simply thinking about how much it loves you.

# data[].attributes.attachment_link.description
Have you ever wondered what cats think about? Cats spend a lot of their time lying around, relaxing, and snoozing. What do cats think about (or dream about) when they're lying like lumps in a patch of autumn sunshine? What about when your cat is sitting on your chest and staring at you with those mysterious eyes?

# data[].attributes.attachment_caption
Taking Care of Rosemary Shrubs | Essential Guide

# data[].attributes.attachment_link.readable_text
Family: Lamiaceae | Genus: ROSMARINUS officinalis

type : Evergreen, Shrubs

sun exposure : Full Sun

water : Drought Tolerant, Moderate Water

planting zones : US (Upper South) / Zone 6, MS (Middle South) / Zone 7, LS (Lower South) / Zone 8, CS (Coastal South) / Zone 9, TS (Tropical South) / Zone 10, TS (Tropical South) / Zone 11

Plant Details

Rosmarinus means dew of the sea, reflecting the plant's native habitat on seaside cliffs in the Mediterranean region. Tough and versatile, rosemary grows most luxuriantly just above the tide line, braving wind and salt spraybut it will thrive inland, even enduring blistering sun and poor alkaline soil, if given moderate water and infrequent light feeding.

The many forms of rosemary vary in habit from stiff, erect types through rounded shrubs and squat, dense tufts to rock-hugging creepers. Height ranges from as low as 1 feet to as tall as 6 feet or more. Plants are thickly clothed in narrow, typically 1- to 1 inches-long, resinous, aromatic leaves that are usually glossy dark green above, grayish white beneath. Small clusters of - to inches blossoms in various shades of blue (rarely pink or white) bloom through winter and spring; bloom occasionally repeats in fall. Leaves are widely used as a seasoning. Flowers also are edible; add them to salads or use as a garnish. Blossoms attract birds, butterflies, and bees and are the source of excellent honey. Deer leave rosemary alone.

Use taller types of rosemary as clipped or informal hedges or in dry borders with native and gray-leafed plants. Lower kinds are good ground or bank covers, useful in erosion control. Set container-grown plants or rooted cuttings 2 feet apart for moderately quick cover. Foliage of most types has culinary uses, but flavor and fragrance vary; the best have a mildly pungent flavor and a complex aroma with sweet as well as resinous notes. Rosemary is also an ingredient in medicines, cosmetics, potpourri, and moth repellents.

Rosemary plants sold without names are frequently seedlings, which lack the uniformity of cutting-grown, named selections. Unfortunately, selection names are often confused, and many have synonyms; but named plants are still a better bet than nameless ones.

Albus

('Albiflorus').

Semi-upright grower, eventually reaching 6 feet tall and wide.

White flowers veined in pale lavender.

Hardy to 0F.

Arp

One of the hardiest selections, taking temperatures as low as 10F.

Discovered in Arp, Texas.

Open grower to 4 feet tall and wide; best with frequent pruning.

Dark green foliage has a grayish tinge.

Bright, medium blue flowers.

Barbecue

Grows 5 feet tall, 23 feet wide, has excellent fragrance for cooking; blue flowers.

Blue Boy

Young plant makes a dense, symmetrical mound 812 inches high, 1418 inches across, reminiscent of a dwarf spruce (Picea).

Leaves are just inches long; flowers are light blue.

Plant creeps with age, but habit becomes irregular; shear to maintain domed appearance.

Good in rock gardens, pots.

Pleasant fragrance and flavor.

Tender.

Blue Spires

Strong vertical grower, to 56 feet tall and as wide or wider with age; can be pruned for narrower form.

Deep blue flowers.

Superb landscape plant; makes tight sheared hedge.

Excellent for seasoning.

Chef's Choice'. Compact, mounding to 1218 inches tall and 12 inches wide. Selected for higher oil content and spicy flavor. Hardy to 10F.

Hill's Hardy'. Compact, bushy plant grows semiupright to 5 feet high and wide. Stiff foliage. Light blue flowers; repeat bloom in fall. Pleasant, light fragrance. Discovered by the late Madalene Hill of Round Top, Texas. Hardy to 10F.

Huntington Carpet

('Huntington Blue').

To 1 feet high; spreads quickly yet maintains a dense center.

Pale blue flowers.

Best selection for ground or bank cover.

Irene

('Renzel's', 'Renzel's Irene').

Vigorous spreader that covers 23 feet or more per year, mounding to 11 feet high.

Deep lavender-blue flowers.

Reputedly one of the most cold-hardy prostrate selections.

Lockwood de Forest

('Santa Barbara', 'Lockwoodii', 'Forestii').

Resembles 'Prostratus' but mounds up to 2 feet or more; has lighter, brighter green foliage and bluer flowers.

Majorca Pink

Initially erect to 24 feet tall and 12 feet wide; eventually twists into picturesque shape under the weight of its heavy seed crop, flopping to 34 feet wide.

Lilac-pink flowers.

Slightly fruity fragrance.

Prostratus

To 2 feet tall, with 4- to 8 feet spread.

Will trail straight down over wall or edge of raised bed to make a green curtain.

Pale lavender-blue flowers come in waves from fall into spring.

With age, tends to mound up and become woody and bare in center (except at seashore, where it remains lush throughout).

Effective in hanging containers.

Tender.

Salem

Dependable old selection with dense, erect growth to 3 feet high and wide; lavender-blue flowers.

Fairly cold hardy.

Spice Islands

Upright growth reaches 68 feet., making this a good screen or background.

Large blue flowers, good fragrance.

Once grown for commercial seasoning production.

Tuscan Blue

Vita Sackville-West's original, brought to England from Tuscany, had relatively broad (to inches-wide), 1- to 1 inches-long leaves, deep violet-blue flowers, and upright habit to 67 feet tall and 12 feet wide.

A plant long sold as 'Tuscan Blue' in the U.S. fits this general description but has light blue flowers; with age, it becomes woody and bare at the base.

Some nurseries sell 'Blue Spires' under this name.

Good drainage is essential; lighten heavy soils with plenty of organic matter. Heavy feeding and too much water result in rank growth, subsequent woodiness. Control growth by frequent tip-pinching when plants are small. Prune older plants frequently but lightly; cut to side branch or shear. If plants become woody and bare in center, cut back selected branches by half so plant will fill in with new growth (be sure to cut into leafy wood; plants will not regrow from bare wood). Or discard plant and start over with a new one. Branches root wherever they touch the ground; creeping types will spread indefinitely, forming extensive colonies. To get new plants, root tip cuttings or dig and replant layered branches.

Cold hardiness varies considerably, depending on selection. In general, upright types are hardier, while prostrate ones (native to Majorca and Corsica) are more tender, suffering damage at 20F or even higher. In the Upper and Middle South, choose the hardiest types and shelter them from winter winds. Note that even the hardiest types can succumb to cold if they have wet feet. Beyond hardiness range, grow rosemary in pots and winter indoors on a sunny windowsill; or treat as an annual.

Search by Plant Name

# data[].attributes.attachment_link.description
Get expert gardening tips on the ROSEMARY. How much sun, shade, water and care does it need? Read on to find out.

# data[].attributes.attachment_link.readable_text
Credit: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Kathleen Varner

There's nothing more fun than summer in the South, but there's also nothing hotter. When the temperature starts to spike, the last thing you want to do is stand over a hot stovetop and heat up the entire kitchen at dinnertime. But sticky summers are inevitable, and dinner still needs to be made. To keep your house cool, your wallet safe from endless dinners out, and your life on track, we rounded up the best summertime cold dinners for hotter-than-hot days.

These recipes take minimal effort, make use of time-saving kitchen hacks, and taste like a family favorite waiting to happen. There's twists on old classics and introductions to new recipes that are bursting with summer's best ingredients. With refreshing shrimp-topped salads, no-fuss pita sandwiches, slow-cooker spectaculars, and sheet pan dupes for grill classics, you won't need to touch that stovetop. Dinner tonight? Done! Here are our favorite dinner ideas for hot summer days that taste great hot or cold.

# data[].attributes.attachment_link.title
Quick and Easy Summer Dinner Ideas for When It's Too Hot for the Stovetop

# data[].attributes.attachment_link.description
Credit: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Kathleen Varner There's nothing more fun than summer in the South, but there's also nothing hotter. When the temperature starts to spike, the last thing you want to do is stand over a hot stovetop and heat up the entire kitchen at dinnertime.

# data[].attributes.attachment_link.readable_text
Do Not Sell My Personal Information

Opt out of sharing your name, email address, and other personal information with third parties.

Manage Consent Preferences

Strictly Necessary Cookies

Always Active

Strictly Necessary Cookies

These cookies are necessary for the website to function and cannot be switched off in our systems. They are usually only set in response to actions made by you which amount to a request for services, such as setting your privacy preferences, logging in or filling in forms.    You can set your browser to block or alert you about these cookies, but some parts of the site will not then work.

Performance Cookies

These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site. They help us to know which pages are the most and least popular and see how visitors move around the site. If you do not allow these cookies we will not know when you have visited our site, and will not be able to monitor its performance.

Functional Cookies

These cookies enable the website to provide enhanced functionality and personalisation. They may be set by us or by third party providers whose services we have added to our pages.    If you do not allow these cookies then some or all of these services may not function properly.

Opt Out of Targeting Cookies

Opt Out of Targeting Cookies

Turn off use of cookies for targeted advertising on this website. When the button is green, targeting cookies are on. When the button is red, the targeting cookies we have identified have been turned off. Please note that you’ll need to click “confirm my choices” in order to save your preferences. Note that you will need to renew this choice on every Meredith site you visit and each time you clear your cookies or use a new browser or device. You can also update your browser settings or visit www.aboutads.info/choices to opt-out of certain uses of cookies for advertising purposes.

# data[].attributes.attachment_link.description
Prep: 10 min., Broil: 12 min. This recipe is great paired with the Rémoulade Sauce from the recipe.

# data[].attributes.attachment_link.readable_text
Does your cat's behavior confuse and frustrate you, making you think you are the only one with such a crazy cat? You are not the only one, and surprisingly your cat might be considered completely normal. Learn about 22 weird cat behaviors, why cats do them, and how you can learn to live with them-or even enjoy your quirky kitty's antics.

Chattering and Chirping

A cat vocalizes in many ways. You've probably heard it chittering and chattering, most likely when your cat is looking out the window at birds or other potential prey. If you have multiple cats, you may have caught them chirping with each other during what looks like a kitty coffee klatch. Chirping and chattering are sounds of conversation and excitement over the thrill of the hunt it senses outside.

Knocking Things Over

Cats love to knock things over-and watch them break. Though not the most endearing behavior, it's probably your pet's way of telling you it's bored, needs attention, and wants to play. As you probably already know, scolding your cat won't help to eliminate this problem. To minimize this frustrating behavior, it helps to enrich your cat's day with more interactive toys and puzzle feeding dishes to make your kitty work for its kibble.

Zooming Around the House

The midnight crazies, otherwise known as cat zoomies, is a typical behavior that rarely needs attention. Your kitty may race across your home like it's being chased, literally bounce off the walls, and meow like it's yelping. Most likely, it's just entertaining behavior for your cat's enjoyment. Remember, your cat is a natural hunter and without the need to hunt down its prey, your pet has a lot of pent-up energy. Sometimes, though, your cat is acting wild to help itself feel better from a case of fleas or if your cat is old, perhaps it's a bit senile and reliving its kittenhood. Watch your cat during this behavior and if you see any physical evidence of bothersome bugs or other problems, call the vet for a visit.

Cats can be so squeaky clean and graceful that when they fart, we often tend to laugh at such unexpected behavior from our fastidious felines. Though sometimes comedic, farting is a behavior that you may need to have some concern about if it becomes a chronic problem. Cats can have flatulence for a variety of reasons:

It's anxious or scared.

It's allergic, sensitive, or having a reaction to its food or dietary change.

It has parasites in its digestive tract (time for the vet).

If you suspect your pet is sick, call your vet immediately. For health-related questions, always consult your veterinarian, as they have examined your pet, know the pet's health history, and can make the best recommendations for your pet.

# data[].attributes.attachment_link.description
Does your cat's behavior confuse and frustrate you, making you think you are the only one with such a crazy cat? You are not the only one, and surprisingly your cat might be considered completely normal. Learn about 22 weird cat behaviors, why cats do them, and how you can learn to live with them-or even enjoy your quirky kitty's antics.

# data[].attributes.attachment_link.readable_text
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian.
As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients. This gumbo is no exception, and if you like this then I know you'll love Jambalaya and Instant Pot Red Beans and Rice.

We had a really fun neighbor growing up who was from New Orleans and made a fantastic homemade Gumbo! I'm so thankful my Mom took him up on his offer to teach her how to make a true, authentic Gumbo! Decades later it is a beloved recipe that has become a staple in our family and we have made it hundreds of times! It is definitely in my top favorite meals of all time! Nothing tastes better on a cold winter day.

Gumbo vs. jambalaya:

Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end result are completely different. Here is my favorite Jambalaya recipe!

The key to this recipe is the Roux!

A "roux" is made with two ingredients; flour and oil, and it's the key to any great gumbo recipe! The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough. The roux is what adds the deep, rich flavor to the gumbo, and it gives it it's thick texture. Make a good roux is a labor of love, but but one that totally pays off, and you can make it ahead of time!

Step-by-step Authentic Gumbo:

1. Make the roux. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. You have to be careful to stir it constantly, on medium low heat, so that you don't burn it. It's easy, but takes patience. The darker the roux, the richer the flavor!

2. Chop the veggies. When you're ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley. I love the freshness from the green bell pepper, onion, celery and parsley. You can also add okra, if you want. Add it at the same time as the other vegetables.

3. Brown the sausage. Spread the sausage in a single layer on a hot, large skillet. Once browned, flip each one over individually, to make sure they all get nice and brown on both sides.

4. Add to large pot. Add chicken broth veggies, parsley, and roux to the pot and stir well. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.

5. Add meat. Add chicken, sausage, and shrimp and taste. Add more seasonings to your liking-salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth-until you reach the perfect flavor.

6. Serve warm over hot cooked rice. This recipe tastes even better the next day as the flavors have a chance to blend. If you're really wanting to go all out, serve it with a side of homemade potato salad!

Make ahead, Storing and Freezing Instructions:

Store Gumbo covered in the refrigerator for 3-4 days. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.

This recipe makes quite a lot but it also freezes really well. To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Consider trying these similar recipes:

Recipe

Authentic New Orleans Style Gumbo

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.

For the Gumbo:

Roux: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.

Cajun seasoning: My preferred brand is Joe's Stuff Cajun Seasoning but I can usually only find it online. You could use any brand, but may need to adjust the amount added, to taste. You can also make your own cajun seasoning.

Chicken and broth:The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth. You can use store-bought chicken broth, but homemade is way better! Here's a tutorial for making it from scratch.

Storing Instructions: Store Gumbo covered in the refrigerator for 3-4 days.

Freezing Instructions: This recipe makes quite a lot, so save leftovers for another day! To freeze gumbo, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.

Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.

Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.

Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.

Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.

Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

RATE and COMMENT below! I would love to hear your experience.

*This post may contain affiliate links!
I originally shared this recipe in 2015 but updated it in November 2017 and again in December 2019 with process photos and step-by-step instructions. This post contains affiliate links.

# data[].attributes.attachment_link.description
This AMAZING New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. It's packed with flavor!

# data[].attributes.attachment_caption
The Authentic Florida Key Lime Pie (No-Bake) 

# data[].attributes.attachment_link.readable_text
You'll be pleased to know this Key Lime Pie isn't a pastry pie, it's made with a biscuit crust. Some Key Lime Pies are pastry-held, which taste lovely, but fishermen and labourers that settled on Key West wouldn't have been skilled pastry-makers. Being a tropical climate, pastry would have been almost impossible to make without refrigeration. The lack of refrigeration also meant fresh dairy spoiled easily. The only form of dairy available to Key Westers were cans of condensed milk.

This Key Lime Pie also isn't a baked pie! Most recipes you find for Key Lime Pie would contain egg yolks and it would be baked for about 15 minutes to set it. Being created at such a primitive time in Key West's development, domestic ovens would have been hard-come by, and given the tropical climate, people avoided that kind of heat. In fact, Key Lime Pie cooks itself. By mixing condensed milk and lime juice, the reaction causes the mixture instantly seize and thicken on its own - no baking required!

Finally, it is good to add a bulking ingredient, and this is where I find the most debate. Some people use cream cheese, some people use whipped double cream, I personally use soured cream. It's not sure whether these products would have been easily stored back then, I imagine they would have thrown in anything they could get their hands on. So you're at liberty to use any - whatever *you* can get your hands on.

KEY LIME PIE

300g Digestive Biscuits/Graham Crackers

100g Butter

5 Limes (or 150ml of Key Lime Juice)

400g can of Condensed Milk

300ml Soured Cream/Cream Cheese

300ml Double Cream

2 teaspoons caster sugar

1/2 teaspoon Vanilla Extract

1. Let's start with the crust. Take your 300g of Digestives and crush them to crumbs. You can use a food processor or a freezer bag and a rolling pin. Melt your 100g of butter until liquid and pour into your biscuit crumbs. Stir until you have something like damp sand, that you can press together into clumps. Tip into a pie dish, something roughly 10 inches wide all around. Set in the refrigerator to allow it to set.

2. Take a large mixing bowl and add your cream cheese or soured cream and beat gently to get rid of any lumps. Pour in your 400g can of condensed milk and stir until combined.

3. Take your 5 limes and zest only 3 of them into the mixing bowl. Then take all of the limes and juice them until you have approximately 150ml of juice. If using bottled Key Lime Juice, simply pour into the mixture. Stir the lime juice into the dairy mixture - you will notice it begin to seize and thicken immediately to a yoghurt-like consistency. Taste the mixture to see how it tastes: it may require some more lime juice if your limes were weak, or a little bit of caster sugar if your limes were very strong and the mixture is too sour. If you're happy with how it tastes, pour into your biscuit-lined pie dish and place in the fridge to set for 3 hours.

4. After 3 hours, the pie should be children through and well-set. Take 300ml of double cream and pour it to a mixing bowl. Add two teaspoons of caster sugar and a half-teaspoon of vanilla, then beat it all together until you have soft peaks, like Greek yoghurt. You can simply spread this over the top of the pie, or fill a piping bag and pip swirls around the pie. Whichever way you do it, garnished with slices of lime, slice it up and serve it to your hungries!

# data[].attributes.attachment_link.title
The Authentic Florida Key Lime Pie (No-Bake) - ANTHONYSHOCK

# data[].attributes.attachment_link.description
A few weeks ago I visited the Florida Keys, home of the Key Lime Pie. It such an enormously famous dessert now that its hard to imagine its humble beginnings on a little island off the coast of Florida. Key Lime Pie is indeed a creamy, lime-flavoured pie.

# data[].attributes.attachment_link.title
How to Make Moonshine: A Distillers Guide Corn Moonshine

# data[].attributes.attachment_link.description
How to Make Moonshine: A Distillers Guide For Corn Moonshine In this post, we are going to walk you through how to make your own moonshine from mixing your corn mash recipe through jarring. All of the supplies you'll need can be found in our

# data[].attributes.attachment_link.readable_text
This delicious red velvet cheesecake is a wonderful treat for Valentine's Day, or any time of the year! Flavored with cocoa powder with a ginger cookie crust, this pressure cooker cheesecake comes out wonderfully light and fluffy.

This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Do you have any plans for Valentine's Day? We are pretty low key on the day, but that doesn't mean I won't be enjoying this delicious red dessert!

This red velvet cheesecake is all kinds of delicious. It has a decadent and rich chocolate flavor and the ginger snap crust is to die for.

This cheesecake recipe is cooked in the Instant Pot and is totally foolproof. This method ensures the fluffiest and creamiest cheesecake you'll ever make!

For more cheesecake recipes, be sure to try my Instant Pot Carrot Cake Cheesecake!

How to make a red velvet cheesecake

Place cookie crumbs, sugar, and unsalted butter in a medium sized bowl and stir until combined.

Place in the bottom of a greased 7 inch springform pan. Set aside.

Place cream cheese, granulated sugar, and salt in a large bowl. Using a hand mixer, beat the cream cheese and sugar on medium speed until combined. Add sour cream, egg, vanilla extract, and vinegar and beat on medium speed until well blended. Remove about ¼ cup of the batter mixture and set aside.

Add cocoa powder and food coloring to the bowl and beat until incorporated.

Pour this mixture into the prepared springform pan and smooth the top.

Place the ¼ cup of set aside batter mixture on top of the cheesecake.

Cover springform pan with foil paper.

Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.

Cover and cook on high pressure for 35 minutes, allowing for natural release for 10 minutes.

Remove cake and allow to cool on the counter, then transfer to the fridge. Refrigerate 2-24 hours, the longer the better.

How do you stop the cheesecake from cracking?

Cheesecakes can crack for two main reasons.

1. If the cake batter is over mixed, this can cause cracking. If you whip too much air into it, the cake can rise and then collapse, causing the cracks.

2. Cheesecakes also crack when the cool too quickly, so be sure to naturally release the pressure in your Instant Pot rather than a quick release.

How long does it keep?

Once your cheesecake has cooled in the fridge, cover it loosely with plastic wrap or foil. It's best within the first couple of days, but will keep well for 4 to 5.

Can you freeze it?

Yes, cheesecake freezes well, and you can freeze it in slices or whole. If freezing whole, I like to keep it in the springform pan. Wrap several times in plastic wrap and foil and it will keep for up to a month. For individual slices, it's best to freeze them solid on a baking sheet before wrapping and placing in a container or freezer bag.

Thaw frozen cheesecake in the fridge overnight before enjoying.

Recipe Notes and Tips

Take care not to over mix the batter.

Natural release the pressure for the Instant Pot so that the cheesecake doesn't cool too quickly.

Red Velvet Cheesecake

# data[].attributes.attachment_link.title
Red Velvet Cheesecake (Pressure Cooker Recipe)

# data[].attributes.attachment_link.description
This delicious red velvet cheesecake is a wonderful treat for Valentine's Day, or any time of the year! Flavored with cocoa powder with a ginger cookie crust, this pressure cooker cheesecake comes out wonderfully light and fluffy. This post contains affiliate links, please read my full disclaimer here.

# data[].attributes.attachment_caption
Louisiana Style Homemade Remoulade Sauce

# data[].attributes.attachment_link.readable_text
This homemade remoulade sauce recipe is so delicious, creamy, and flavorful and it's the perfect addition to your favorite seafood, like crab cakes. Wonderfully tangy, it's made for dipping! Ready to use in minutes, this is sure to become a family favorite!

This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Remoulade sauce, oh how I love thee! It's a sauce that I would eat a lot of in restaurants, especially when I ordered crab cakes. Thing is, now that I make crab cakes at home, I found that I needed to learn how to make the sauce at home or find one that I loved in the stores.

This remoulade sauce is the Louisiana-style remoulade, made with a creamy mayonnaise base with additional flavorings of sweet relish, paprika, creole seasoning, and horseradish.

It's a sauce loved by Southerns and generally served alongside seafood dishes as well as fried dishes. I typically find it paired along with my favorite appetizers when we go out to eat.

I'm a huge fan of homemade sauces and played around with ingredients until I found a remoulade I fell in love with. The flavor combination is complex, in a good way, resulting in a tangy and bright creamy sauce.

Be sure to try my Vinegar BBQ Sauce and Chimichurri Sauce too!

How to make homemade remoulade sauce

Whisk ingredients in a bowl. Serve and enjoy. Keep refrigerated.

How long does it keep?

Once you have made up your remoulade sauce, you can use it straight away, or transfer it to a sealable glass jar or bottle and it will keep well for up to a week. Because it's made with mayonnaise it's not freezable and it's best not to leave it out at room temperature for more than a couple of hours.

Can you make it spicy?

This sauce is full of amazing flavors, but I prefer to not make it spicy so that it's more family friendly. If you prefer a bit more of a kick with your sauce you can easily amp it up my mixing in some cayenne pepper or chili flakes to suit your tastes.

Can you make it healthier?

When it comes to mayonnaise based dips, I much prefer the texture and flavor of full fat, but you can use a reduced fat one if you prefer. To reduce calories and fat, you could also swap some of the mayo for Greek yogurt so that you don't loose that creaminess.

What do you serve with it?

This homemade remoulade sauce is made for dipping, drizzling, and sharing! It's great with seafood and fried foods and it's a definite must-have for your next game day!

Hope you enjoy this remoulade sauce as much as we do!

Recipe Notes and Tips

For best results, use fresh lemon juice in this recipe. It's so much zingier than bottled and will give the sauce a fresh tang.

Use a whisk to combine the ingredients together. It will be quicker and result in a smoother sauce than if you used a spoon.

Keep covered and refrigerated for up to a week.

More Homemade Sauces

Homemade Remoulade Sauce

This post was updated on 4/13/2022 with additional photos and helpful information.

# data[].attributes.attachment_link.description
This homemade remoulade sauce recipe is so delicious, creamy, and flavorful and it's the perfect addition to your favorite seafood, like crab cakes. Wonderfully tangy, it's made for dipping! Ready to use in minutes, this is sure to become a family favorite! This post contains affiliate links, please read my full disclaimer here.

# data[].attributes.attachment_link.readable_text
Alabama Fire Crackers, soaked through with butter, red pepper, and hot sauce are always a hit at parties and perfect with salads and soups.
Perk up your favorite soup or chili with these flavor-filled spicy Alabama Fire Crackers. This fiery, buttery combination of very ordinary ingredients is always a hit at parties and perfect alongside salads and soups.
Crackers are one of those items that are always present on appetizer trays, alongside charcuterie, on the buffet, and with soups and chili, aren't they? Just there in a supporting role. Never the main attraction.

That stops with this recipe! This easy Alabama Fire Crackers recipe takes plain crackers over the top! And all you'll do is melt some butter, add the spices, pour it over the crackers, and bake. That's it.

Fire Crackers are a great example of recipes that show up in community, church, and Junior League cookbooks all across the south. They're the result of cooks taking the most basic, budget-friendly ingredients and turning them into something tantalizing.

Around here, fire crackers normally make their appearance next to the meatballs, pimiento cheese, buffalo wings, and veggie trays. Gameday just wouldn't be the same without a platter of these to snack on along with a nice big glass of cold sweet tea to go with them!

Get a Free Cookbook!

Subscribe now to receive our FREE Favorite Recipes digital cookbook with 10 amazing recipes inside!

Do be careful, though. As the old commercial said, "you can't eat just one!" You'll need to have some willpower to stop yourself from devouring the whole batch.

These delicious spicy Fire Crackers are an easy party appetizer that you'll turn to again and again. Give them a try for your next birthday party, shower, retirement party, family get-together, or work carry-in, and see how fast they disappear!

Easy to make - just a few ingredients and no difficult preparation.

You can make them ahead of time - an airtight container will keep your crackers fresh for a few days.

Budget-friendly recipe for a group - you won't break the bank making a snack for a large crowd.

Personalize the ingredients to your liking - add or remove ingredients to make this recipe your own.

About the Ingredients

You may already have everything you need in your pantry. But, if not, these simple ingredients are readily available at any nearby grocery store.

Saltine Crackers - Saltines (either regular saltine crackers or multi-grain saltine crackers) are the ideal texture and flavor to use in this recipe, but Club or Ritz are great, too. You'll need a one-pound box, or 4 sleeves of crackers. Oyster crackers make a really nice snack size!

Ranch Dressing Mix - For this recipe, you'll need a packet of Ranch dressing mix. This is the envelope of powdered seasoning mix, not bottled Ranch dressing.

Crushed Red Pepper Flakes - The major source of heat in the recipe. Adjust the amount according to your taste. The recipe, as written, is on the high end of medium heat.

Garlic Powder - Adds just a touch of sweet garlic flavor that works perfectly with the other ingredients. Simply leave it out if you don't like garlic.

Hot Sauce - Provides an additional layer and flavor of heat. Again, adjust the amount to suit your personal taste. I always choose Tabasco for my hot sauce, but Cholula, Louisiana Crystal, and Frank's Red Hot are great as well.)

You'll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Fire Crackers

Let's Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.

Melt the butter and whisk in the ranch dressing mix, red pepper, garlic powder, and hot sauce until well combined.

In a large container with a lid (or two large zip-top bags), line up the sleeves of crackers standing on end (see photo) in rows.

Drizzle the butter mixture over the crackers making sure to get in between them to coat each one well.

Close the container and set it in a warm spot. Let the crackers soak in the butter for an hour, turning the container over every ten minutes so that they soak evenly.

COOK'S TIP
Place the sealed container in a warm part of the kitchen while the crackers sit in the butter mixture. If your kitchen tends to be cool, substitute half the butter with canola, vegetable, or olive oil to prevent it from solidifying while it sits.

Preheat the oven to 300F°

Line two baking sheets with parchment paper or aluminum foil (optional for easy cleanup).

Lay the crackers out in a single layer on each baking sheet.

Place in the preheated oven and bake for 15 minutes.

Remove from the oven and allow to cool completely.

Store in an airtight container or resealable bag for up to seven days.

Variations, Options, and Add-ins

Use olive oil, vegetable oil, or canola oil instead of butter.

Substitute 1/2 teaspoon onion powder for the garlic powder.

Add parmesan cheese, Italian dressing mix (or other favorite spice mix), dried dill weed, or other dried herbs.

Use a half teaspoon of liquid smoke to change the flavor profile.

Use a zesty ranch dressing mix, or combine taco seasoning and ranch seasoning to have an even spicier ranch flavor.

Recipe Tips

After the crackers sit in the butter mixture they will appear very wet, but they crisp right up during baking.

If serving children, you can leave out the spicy ingredients and add some grated parmesan cheese to make cheesy ranch crackers without the heat.

Make sure your container is left in a warm place during the soaking time, otherwise the butter may become too solid to allow the mixture to absorb.

If you don't have a large, sealable container, use two large (gallon size) zip-top bags. Place the crackers in the bags, pour in the butter mixture, then turn and flip the bag to coat the crackers.

For a more smoky flavor, use chipotle hot sauce.

To make a less spicy version, leave out the red pepper flakes and substitute 1 teaspoon of ground black pepper.

Storage

All you need to do is keep your finished Fire Crackers fresh is to store them in an air-tight container or gallon zip bag. They'll keep at room temperature for up to a week.

How to Make Ahead

This is a great recipe to make ahead giving you more time to focus on other party snacks. Make them days ahead and store until you're ready to serve.

Frequently Asked Questions

Can I make a smaller batch?

Yes, you can easily cut this recipe in half. For the ranch dressing mix - a whole packet contains about three tablespoons, so you'd use 1.5 tablespoons for a half recipe.

How do I keep the butter and spice mixture liquid during the soaking time?

Place the container of crackers in a warm area of the kitchen, or substitute half the amount of butter with cooking oil (1 stick butter and 1/2 cup oil). If your container is microwaveable, you can microwave it for 30 seconds if the butter solidifies before you're ready to bake.

Recipe

Melt the butter and whisk in the ranch dressing mix, red pepper, garlic powder, and hot sauce until well combined.

In a large container with a lid (or two large zip-top bags), line up the sleeves of crackers standing on end so that you have rows of crackers.

Drizzle the butter mixture over the crackers making sure to get in between the crackers to coat each one well.

Close the container and set it in a warm spot. Let the crackers soak up the butter for an hour, turning the container over every ten minutes so that they soak evenly.

Line two baking sheets with parchment paper or aluminum foil (optional for ease of cleanup).

Lay the crackers out in a single layer on each baking sheet.

Place in the preheated oven and bake for 15 minutes.

Remove from the oven and allow to cool completely.

Store the baked crackers in an airtight container or resealable bag for up to seven days.

Storage: Store in an air-tight container or gallon zip bag. They'll keep at room temperature for up to a week.

Recipe Tips:

If making a half recipe, the ranch dressing mix packet contains about three tablespoons, so you'd use 1.5 tablespoons.

Make sure your container is left in a warm place while the crackers soak, otherwise the butter may become too solid to allow the mixture to absorb.

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

# data[].attributes.attachment_link.description
Alabama Fire Crackers, soaked through with butter, red pepper, and hot sauce are always a hit at parties and perfect with salads and soups. Perk up your favorite soup or chili with these flavor-filled spicy Alabama Fire Crackers. This fiery, buttery combination of very ordinary ingredients is always a hit at parties and perfect alongside salads and soups.

# data[].attributes.body
SAUCES

# data[].attributes.attachment_link.description
Alabama White Sauce has set itself apart from the other BBQ sauces with one particular change-rather than ketchup, this sauce is made from a mayonnaise base, then spiked with lots of vinegar.

# data[].attributes.attachment_link.description
A Cajun recipe for Blend of the Bayou. A unique blend of cream cheese, butter, shrimp, rice and more.

# data[].attributes.attachment_link.readable_text
5 tablespoons unsalted butter, divided

10 cups ¼-inch-sliced yellow squash (about 2¾ pounds)

½ teaspoon kosher salt

1 cup diced red onion

1 cup chopped red bell pepper

3 cloves garlic, minced

2 cups shredded Colby-Jack cheese, divided

¾ cup sour cream

½ cup freshly grated Parmesan cheese

2 tablespoons chopped green onion

1 teaspoon hot sauce*

½ teaspoon Cajun seasoning*

½ teaspoon smoked paprika

1½ cups lightly crushed Zapp's Voodoo Kettle Style Potato Chips

Garnish: chopped green onion

1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.

2. In a large Dutch oven, heat 3 tablespoons butter over medium-high heat. Add squash, and sprinkle with salt; cover and cook, stirring occasionally, until squash is just tender, 12 to 15 minutes. Uncover and cook until most of liquid has evaporated, about 5 minutes. Transfer squash to a colander set over a large bowl; let drain for 5 minutes. Discard any liquid.

3. In same pot, melt remaining 2 tablespoons butter over medium-high heat. Add red onion and bell pepper; cook, stirring frequently, until softened, about 3 minutes. Add garlic; cook, stirring frequently, for 1 minute.

4. In a large bowl, stir together ¾ cupColby-Jack, sour cream, Parmesan, green onion, hot sauce, Cajun seasoning, and paprika. Stir in squash and red onion mixture. Transfer mixture to prepared pan; sprinkle with remaining 1¼ cups Colby-Jack.

5. Bake until cheese is melted and filling is bubbly, about 20 minutes. Top with potato chips. Garnish with green onion, if desired.

*We used Crystal Hot Sauce and Slap Ya Mama Original Cajun Seasoning.

# data[].attributes.attachment_link.title
Cajun Squash Casserole - Louisiana Cookin

# data[].attributes.attachment_link.description
We made this classic casserole even more irresistible by topping it with crushed potato chips. Save Recipe Print Cajun Squash Casserole Makes 6 to 8 servings Ingredients 5 tablespoons unsalted butter, divided 10 cups ¼-inch-sliced yellow squash (about 2¾ pounds) ½ teaspoon kosher salt 1 cup diced red onion 1 cup chopped red bell ...

# data[].attributes.headline
Four-Cheese Ravioli & Crawfish in Sherry Butter Sauce

# data[].attributes.subject
Four-Cheese Ravioli & Crawfish in Sherry Butter Sauce

# data[].attributes.attachment_link.title
Four-Cheese Ravioli and Crawfish in Sherry Butter Sauce - Louisiana Cookin

# data[].attributes.attachment_link.description
Refrigerated ravioli makes this recipe a breeze, and a sherry butter sauce with garlic and shallot gives it big flavor. Save Recipe Print Four-Cheese Ravioli and Crawfish in Sherry Butter Sauce Makes 5 to 6 Servings Ingredients 10 cups water 3 tablespoons plus 1 teaspoon kosher salt, divided 1 (20-ounce) package refrigerated four-cheese ravioli ...

# data[].attributes.attachment_link.description
The world famous Pat O’s hurricane can be made right at home with this New Orleans signature drink recipe

# data[].attributes.attachment_link.readable_text
The best (and easiest) Texas Sheet Cake is an amazing chocolate cake recipe made in a jelly roll pan and covered in warm chocolate frosting. It the easiest chocolate cake to make, and perfect for a party or potluck.
The BEST Texas Sheet Cake

This Texas Sheet Cake recipe comes from my amazing mother-in-law and trust me, there is no better recipe out there! I've tried several sheet cakes and this onecompletely surpasses them all! Texas sheet cake is my husband's favorite recipe and it's beloved by everyone in my family.

Why is it called Texas Sheet Cake?

It's not known why chocolate sheet cake is often referred to as "Texas sheet cake." I like to think it's because it's a cake the size of Texas. 🙂

This chocolate cake recipe is made in a sheet cake pan, which is where it gets the name, "sheet cake." A sheet cake is any cake that is made in a large rectangular pan known as a sheet pan or jelly roll pan.

What size pan to make sheet cake:

Texas sheet cake recipes usually bake in a baker's half-sheet pan that's 18×13" inch. I prefer this type of pan because it results in a thinner cake with a thin layer of chocolate frosting, and it's perfect for feeding a crowd.

You can bake Texas sheet cake in a 9×13" pan, but increase the baking time to about 30-35 minutes.

What's the difference between Sheet Cake and Regular Cake?

The primary difference between sheet cake and regular cake is the size of the cake pan. Sheet cake is made in a sheet cake pan which is a shallow, large pan. Regular cake is usually made in a 9×13 baking dish or, for a double layer cake, it's made in two 8-9" round pans.

How to make Texas Sheet Cake:

Add to saucepan: water, butter, and cocoa powder and bring mixture to a boil.

In a bowl: mix together the flour, sugar, baking soda, and salt.

In another bowl: mix together the sour cream, eggs and vanilla. Add sour cream/egg mixture to the flour mixture and mix until combined.

Combine the batter. Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.

Pour into sheet pan. Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.

Bake. at 350°F for 15-20 minutes or until set (mine is usually done around 15 minutes).

How to make Sheet Cake Frosting:

In a saucepan: Add milk, cocoa and butter; bring mixture to a boil.

Stir in: powdered sugar. I like to beat the mixture with my hand-held mixer to get rid of any lumps.

Pour over cake. Pour the hot mixture right over the hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.

Do you need to refrigerate Texas Sheet Cake?

You don't have to, but it will last better and longer if stored, covered, in the refrigerator. If you live somewhere warm and humid, it's especially best to store it in the fridge.

Consider trying these popular Dessert Recipes:

Recipe

The BEST Texas Sheet Cake

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe September 2011. Updated May 2019.

# data[].attributes.attachment_link.description
The best (and easiest) Texas Sheet Cake is an amazing chocolate cake recipe made in a jelly roll pan and covered in warm chocolate frosting. It the easiest chocolate cake to make, and perfect for a party or potluck.

# data[].attributes.attachment_link.description
Here's a spin on the beloved chocolate Texas Sheet Cake. To serve as large triangles, cut cake into 5- x 5-inch squares, and then cut squares corner to corner.

# data[].attributes.attachment_link.description
If you like nuts, this dessert is for you. Meet our traditional Texas Pecan Cake, an easy recipe that guarantees pecan fans will leave satisfied.

# data[].attributes.attachment_link.description
Use no-sugar-added pomegranate juice and dry sparkling wine so the punch won't be too sweet. Freshly squeezed lime juice is best. Float frozen cranberries and an ice ring in the punch bowl for a festive chill.

# data[].attributes.body
STEWS

# data[].attributes.attachment_link.readable_text
Mississippi Pot Roast - The most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

I am very excited about today's recipe. I have literally made it four times since getting the recipe from my mother-in-law just a few weeks ago. It is hands-down the BEST roast I have EVER eaten!

Seriously, y'all, I am in love with this pot roast and so is the rest of my family!

Like I said, I cannot take credit for creating this Mississippi Pot Roast recipe. It is just one of the many amazingly yummy recipes I have gotten from my mother-in-law over the years. Her homemade spaghetti sauce is one of the most popular recipes on my site, and it's also one of my personal favorites.

Mississippi Pot Roast is a combination of five simple ingredients that all cook together in your slow cooker. It's typically made with a chuck roast, which is inexpensive and easy to find at most grocery stores. You can also makes this with other cuts of meat, like I have with Mississippi Pulled Pork.

Cooking a chuck roast over low heat in your crock pot yields incredibly tender results, and the other ingredients added to this roast give it incredible flavor!

Now I have no answer for you as to why this is called a Mississippi Pot Roast. But if all food that comes out of Mississippi tastes as good as this, then I might have to pack my bags and head over there! It's the south, so it's automatically an awesome state, I say.

The simplicity of this Mississippi Pot Roast is where its try beauty lies.

What do you need to make Mississippi Pot Roast?

Here's the beauty of this roast. It's so simple! You'll need:

a chuck roast

ranch dressing mix

au jus gravy mix

butter

jarred pepperoncini peppers

All of this comes together to make the tastiest, tenderest, most delicious pot roast ever.

How do you make Mississippi Pot Roast?

This style of recipe is one of my favorites because it's so easy. It's a great dump and go kind of recipe. All you do is:

Place the chuck roast in the bottom of your crock pot.

Sprinkle the ranch and au jus mixes over the top of the roast.

Add the butter and pepperoncini peppers.

Place the lid on top and cook over low heat for 8 hours or more.

We've eaten this over rice and mashed potatoes and I loved it both ways. My mother-in-law also suggested it for sandwiches, so we might try that next!

How do you make Mississippi Pot Roast in the Instant Pot?

I get this question all the time! All you need to do is add your ingredients to your Instant Pot, add about 1 cup of beef broth, then cook over manual high pressure for one hour. Let the pressure release naturally and you are good to go.

NOW, having said all of that, I MUCH prefer to make my roast in the crockpot. The flavors and texture are just better overall in my opinion.

Is Mississippi Pot Roast Keto?

Yes! If you're following a Keto plan, you are in luck! This recipe is very low in carbs, so it will fit right in with your diet. My one suggestion would be to serve it with some delicious low carb sides like mashed cauliflower, cauliflower rice, or garlic roasted asparagus.

If you like this Mississippi Pot Roast, you might also like....
If you share this Mississippi Pot Roast or any other recipe from my site on Instagram, tag #belleofthekitchen so I can see what you've made! And follow me @thebelleofthekitchen, too!

# data[].attributes.attachment_link.title
Mississippi Pot Roast {The BEST Pot Roast EVER}

# data[].attributes.attachment_link.description
Mississippi Pot Roast - The most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this! I am very excited about today's recipe.

# data[].attributes.attachment_link.title
21 Savory Southern Pie Recipes That Are Like Comfort In a Crust

# data[].attributes.attachment_link.description
Bring on the tomato pie, tamale pie, macaroni pie, and Frito pie.

# data[].attributes.attachment_link.title
HOW TO MAKE “OLE SKOOL” SOUTHERN BAKED MAC N CHEESE!!!

# data[].attributes.attachment_link.readable_text
This Southern Sweet Tea recipe is smooth, sweet, and delicious! It includes tried-and-true tips for how to make sweet tea that everyone loves! Includes Sweet Tea Concentrate!

There are so many drinks that are perfect to enjoy from lemonade, to strawberry lemonade, to our favorite limeade recipe. But there is just nothing like a glass of great Southern sweet tea.

If you have ever been fortunate enough to enjoy an ice-cold glass of Southern sweet tea, then friends, you will know what I'm talking about when I say that there is good tea and then there is great tea. My Grandmother Verdie made the absolute best sweet tea that I have ever tasted. After years of watching and asking her a million questions, she taught me her secrets for how to make the best sweet tea. I haven't looked back since.

Southern Sweet Tea Recipe

There are a few tips and tricks that you'll need to know for making this tea.

Use tea specially blended for iced tea. Southern sweet tea is an iced tea, meaning that it is tea made to be served over ice. Some brands that are preferred for iced tea are Red Diamond, Luzianne, Lipton and Tetley. Look for markings on the package to say that it is specially made for iced tea.

Don't burn your tea. Here's what that means. You should bring your water to boil, remove it from the heat and then add your tea bags. This prevents the tea from burning and becoming bitter.

Steeping matters. Allow your tea to steep for 15 minutes.

Add a little baking soda. This can be controversial. But, hear me out. The baking soda prevents the tea from becoming cloudy and bitter. If you know that you will be drinking a gallon of tea in one day, you can skip the baking soda. If you think you'll have some leftover to refrigerate, then definitely try it with the baking soda. It makes all the difference.

How to Make Southern Sweet Tea

Sweet Tea Ingredients

Step-by-Step Instructions

1. Boil. Bring 1 quart of water to a boil in a medium saucepan or a tea kettle over medium heat.

2. Steep. Remove from the heat and drop the tea bags into the water. Allow the tea bags to steep for 15 minutes.

3. Sweeten. As your tea is steeping, add your sugar to your pitcher. Remove the tea bags from the saucepan or kettle and press them against the side of the saucepan or kettle to press out as much of the tea as possible before discarding them. Pour half of the tea into the pitcher over the sugar. Stir to dissolve the sugar and then pour in the remaining tea.

4. Stir in the baking soda and then fill the pitcher the rest of the way with fresh, cold water. Serve immediately or store in the refrigerator.

How to Make Sweet Tea Concentrate

Similar to my lemonade concentrate, I love to make sweet tea concentrate! The concentrate requires less room in my refrigerator, is easier to transport when when traveling, and is great to make ahead and keep on hand! My Grandmother Verdie would have LOVED this for her taking to reunions, church suppers and family dinners!

Boil. Bring 1 quart of water to a boil in a medium saucepan set over medium heat. Remove the pan from the heat and drop in tea bags.

Steep. Let steep for 15 minutes.

Sweeten. Add your sugar to a 1-quart, large-mouth Mason jar or similar container. Remove the tea bags, carefully pressing the bags against the side of the saucepan before discarding. Pour a little of the tea into the Mason jar and stir to dissolve the sugar. Pour in the remaining tea.

Stir. Add in the baking soda and stir well to combine.

Store. Tighten the lid onto the Mason jar and store in the refrigerator for up to two weeks.

How to Serve from Concentrate

One recipe makes 16 individual servings or is enough for a gallon of tea!

Single serving. Add ¼ cup of concentrate to a glass. Top with ice and ¾ cup of cold water. Stir to combine.

Gallon. Pour all of the concentrate into a gallon pitcher and fill with cold water. Stir to combine.

Here's my Southern Sweet Tea recipe. I hope you love it as much as my family always has.

Enjoy!
Robyn xo

# data[].attributes.attachment_link.description
This Southern Sweet Tea recipe is smooth, sweet, and delicious! It includes tried-and-true tips for how to make sweet tea that everyone loves! Includes Sweet Tea Concentrate! There are so many drinks that are perfect to enjoy from lemonade, to strawberry lemonade, to our favorite limeade recipe.

# data[].attributes.body
Wasps and spiders provide pest control. Be smart.

# data[].attributes.attachment_link.title
Wasps: why I love them, and why you should too

# data[].attributes.attachment_link.description
We value bees for the jobs they do for the environment and us – why is the same not true of wasps?

# data[].attributes.attachment_link.readable_text
Learn about the mutualism shared between wasps and figs.

Fig trees, plants in the genuses and are well known for their delicious fruits, which we bake into all manner of dishes. There's one biological aspect of the plants' lives, though, that surprised us when we learned about it. During their lifespans, figs undergo what Martine Hossaert-McKey and Judith L. Bronstein describe in The American Journal of Botany (2001) as "highly specialized pollination mutualism with agaonid wasps." While many figs we now plant are self-pollinating, some figs still rely on wasps for pollination.

Native Fig Species That Rely on Wasps

What we know as fig fruits are actually inverted flowers. According to the U.S. Forest Service, "The crunchy little things that you notice when eating a fig are the seeds, each corresponding to one flower. Such a unique flower requires a unique pollinator." These insects (also known as fig wasps) play an integral role in the life of the fig. The U.S. Forest Service continues, "Fig trees are tropical plants with numerous species around the world. There are just two species native to the United States: the Florida strangler fig (Ficus aurea) and the shortleaf fig also called giant bearded fig or wild banyan tree ( Ficus citrifolia). Each requires the services of one species of wasps." Lured in by the fragrance of the plant, female wasps make their way inside the fig via a small opening, laying eggs and spreading pollen as they go.

How Fig-Wasp Pollination Works

The wasp usually struggles to get in, often losing its wings as it goes. Once the wasp breaches the fruit, the U.S. Forest Service describes, "It runs around the interior of the fruit visiting many flowers, laying its eggs inside the future seeds that will nourish its progeny and also spreading the pollen collected from the previous fig where it was born. This pollen will allow all seeds to grow, not just the ones where it has deposited eggs." The eggs grow, the wasps emerge, and more fig fruits form from the pollinated eggs-biological mutualism in action!

Most Figs We Eat and Grow Are Self-Pollinators

If the thought of wasps in your figs makes you shiver, there's no need to worry. According to The New Southern Living Garden Book, "The type of figs generally grown in the South do not require pollination." Self-pollinating figs of the species Ficus carica (The Garden Book describes it as "a traditional favorite fruit tree of the Deep South") are the ones you're likely to find in garden stores; these wasp-less species are the ones that provide the delicious varieties of figs we cook with.

Are figs one of your favorite ingredients to use in the kitchen? Do you have any fig trees growing in your garden?

# data[].attributes.attachment_link.title
Figs and Wasps Rely on Each Other to Thrive

# data[].attributes.attachment_link.description
Learn about the mutualism shared between wasps and figs. Fig trees, plants in the genuses and are well known for their delicious fruits, which we bake into all manner of dishes. There's one biological aspect of the plants' lives, though, that surprised us when we learned about it.

# data[].attributes.attachment_link.readable_text
Southern stewed okra and tomatoes, also called smothered okra or okra gumbo, is an old fashioned Southern classic combo. Okra and tomatoes go together like mashed potatoes and gravy. The perfect match for a signature Southern dish.

Okra and tomatoes may be served as a side dish, as a topping for cooked rice, or become the main meal with the addition of sausage - smoked sausage that is.

One thing that I've found is people either love okra or hate okra. One of the main reasons I hear that folks don't like okra is that it's slimy. Yes, okra does make slime, called mucilage, but that doesn't mean that all okra recipes create a slimy mess. The mucilage of okra has an advantage when stewing, making soups or gumbo, because it acts as a natural thickening agent.

Southern okra and tomatoes have a great flavor and texture and I can assure you - not slimy. The mister says he could eat okra and tomatoes every day, with a dash of Tobasco® of course.

"What grows together, goes together"

Here's a tip to cut the slime on okra - choose fresh small pods. Yes, you want the little ones. The bigger the okra pods are, they get tough and woody.....and more slimy. You'll know when you get one that's one the woody side because slicing it will not be easy. I go ahead and discard those pods.

Southern Okra & Tomatoes

The key to this dish is to keep it simple. It is simple ingredients with just the right seasonings cooked to perfection. By the way....don't cook it to death. I know it's "stewed" but there's a limit to everything before turning it to mush.

Here's what you'll need: fresh okra, canned tomatoes and yes fresh are fine too, a Vidalia onion, bacon, some chicken or veggie stock and a few seasonings. Some folks like to add celery and bell pepper too. I didn't have any on hand and it's good without it too.

How to Make Classic Okra and Tomatoes with Bacon

Step 1: Cut bacon into pieces and saute until cooked through over medium heat. Remove the bacon pieces and reserve for later.

Step 2: Next, add the diced onion to the bacon fat rendered and sauté until tender. See those brown bits from cooking the bacon stuck on the bottom of the pan? Those are flavor bits! As the onion cooks and releases moisture, scrape those bits from the pan to incorporate into the dish.

Tomatoes and Okra Southern Style

Step 3: Next, add the canned tomatoes (or fresh diced if you have them) and the sliced okra to the skillet. Stir to mix everything together. If you're adding other diced vegetables such as bell pepper and celery, add those in now too. Add the stock and seasonings. Bring to a simmer, cover, and cook for 20-30 minutes.

Cook's Note: I used a large stainless pan to prepare this dish. A coated dutch oven or similar would also work great. I recommend that you not use cast iron. The acidity of the tomatoes is not a good match for your cast iron cookware.

Classic Country Cooking Okra and Tomatoes

You may also be interested in: Southern Skillet Fried Okra
Let's make Southern Stewed Okra & Tomatoes!
Recipe shared at the Weekend Potluck

Check out the Latest Recipe Posts

Thank you so much for stopping by! I am so happy that you did. I know you'll love this classic summer side just as much as we do.

Be sure to subscribe to my email list while you are here. Email subscribers receive a newsletter each week with the latest recipes and news here on the blog so that you never miss a thing.
Until next time, Love and Happy Cooking, Friend!

# data[].attributes.attachment_link.description
Southern stewed okra and tomatoes, also called smothered okra or okra gumbo, is an old fashioned Southern classic combo. Okra and tomatoes go together like mashed potatoes and gravy. The perfect match for a signature Southern dish.

# data[].attributes.body
SIDE AND SALADS

# data[].attributes.attachment_link.readable_text
I love salad-a lot. I actually love it so much that I started a newsletter about it, " The Department of Salad: Official Bulletin." I'm so obsessed that I'm constitutionally incapable of truly disliking it in any form. So it always hurts my feelings if someone disparages one.

As a Southerner, however, I would like to request that the rest of the country stop blaming the South for congealed/gelatin salads. I may prefer a nice tomato-and-cucumber salad with a bit of red onion, but I'm not ashamed to say I have a nostalgic affection for those outlandish contrivances full of nuts and fruit and shredded vegetables. This explains why I get upset at Thanksgiving if I don't see at least one on the table. ("Hey, where's the Lime-Cabbage-Pecan-Marshmallow Surprise? No, I don't want to eat any. I'm just making sure it's here.")

Contrary to what so many of my dog-eared, spiral-bound Junior League and vintage Southern cookbooks imply with their abundant "Fluffs" and "Delights," we did not invent the trick of suspending food in jiggling gelatin. That practice can be traced to ancient savory aspics-some historians claim they date to medieval France, and others say as far back as 10th-century Arabic cooking. Instead, blame food manufacturers' marketing campaigns for the early- to mid-century explosion of congealed salads.

If you travel further back into our culinary past, salads reflect the produce grown here much more than the rise of convenience foods. We grow almost every single vegetable found throughout the rest of the United States, as the great Southern journalist John Egerton pointed out in his 1987 classic Southern Food: At Home, On the Road, In History. He referred to our region as America's "primary and perennial orchard grove and truck garden."

So back in 1824, when Mary Randolph published The Virginia Housewife (considered to be the country's first real cookbook), she included many ways to prepare artichokes, asparagus, eggplant, sea kale, sorrel, spinach, sugar beans, turnips, and peas. She also gave instructions for dressing a salad that are so bossy and up-to-the-minute that they could have been written yesterday-by me. ("To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. [sic] should be gathered early in the morning, nicely picked, washed, and laid in cold water, which will be improved by adding ice...") The Williamsburg Art of Cookery, a collection of recipes from Virginia households in the 18th and early 19th centuries, has a section called "Garden Stuff and Salads." And The Carolina Housewife, published in 1847, has a tomato salad, of course.

Southerners were salad people almost a hundred years before the "garden salad" became ubiquitous at home and in restaurants. But here's the thing: We've never crowed about our salads. Unlike the Caesar, the Cobb, the Waldorf, the Niçoise, and other famous ones named after chefs, restaurants, or cities, our recipes grew out of the everyday eating habits of gardeners and home cooks.

The five following recipes could be considered our lost salads, but the truth is that we have them memorized. They're as second nature to us as putting on a pot of beans or making a pan of cornbread.

# data[].attributes.attachment_link.description
I love salad-a lot. I actually love it so much that I started a newsletter about it, " The Department of Salad: Official Bulletin." I'm so obsessed that I'm constitutionally incapable of truly disliking it in any form. So it always hurts my feelings if someone disparages one.

# data[].attributes.body
DESSERTS

# data[].attributes.attachment_link.readable_text
This post is sponsored by my friends at Riveridge Produce, but the opinions expressed are all mine, just as always. Thanks so much for supporting the brands that support me.

We love salads at our house. They're a relatively quick and easy way to put a delicious side on the table and can make a seriously delicious main course some night's too! And while Jack could eat lettuce and ranch every night, we like to mix things up a bit.

Years back we started adding apples, blue cheese, and a tangy dressing to our salads and really loved the sweet and sour combo, so we often find that kind of salad on the table these days still.

Now in case y'all haven't bought apples in the grocery store lately, there are quite a few options these days. I'll admit that my most recent favorite was the Honeycrisp. It's so bright, tangy, and crisp. But man can they be expensive! They're also pretty delicate and don't last very long. And then I found the EverCrisp. ~cue the angelic sounds~

The EverCrisp is a newer apple that's a cross between a Honeycrisp and a Fuji. It's got the crispness and effervescent flavor of the Honeycrisp, but the sturdiness of the Fuji. It's perfect to be eaten fresh, all by itself, or to be put into fresh applications like this salad.

It is 100% our new favorite apple. And my entire family agrees. In fact, every single person I've shared them with has been super impressed with the flavor and texture.

And they're available right now at your local Publix. Just be sure to grab enough for this salad and a few extra for snacking. You'll thank me later.

So let's talk about this salad...

Making the vinaigrette is as simple as whisking the ingredients together. This dressing recipe might have a few more ingredients than you typically see in my work, but I promise you it is 100% worth the extra little effort.

Plus, this is going to make enough dressing for more than one salad. So, you can store it in the fridge for another one, or just use it to dip more of those delicious EverCrisp apples in as a snack like I do.

The candied pecans are an extra step, too. But I've made them as easy as possible. You'll have these ready in less than 15 minutes.

You can certainly buy some candied pecans at the grocery store to save a little time, too.

Both the dressing and the pecans can also be made in advance, if you're pressed for time. Simply store the pecans at room temp in an airtight container. The dressing will keep in the fridge in a jar, or another airtight container, for a week or so.

The sweet and zesty dressing is the perfect complement to the mild lettuces and the sharp blue cheese. And of course, I had to throw some pecans in there.

Y'all are going to seriously love this salad and all the delicious flavor packed in it. And you're going to love those apples, too!

Apple Pecan Salad with Apple Cider Vinaigrette

Author: Stacey Little | Southern Bite

# data[].attributes.attachment_link.title
Apple Pecan Salad with Apple Cider Vinaigrette

# data[].attributes.attachment_link.description
This post is sponsored by my friends at Riveridge Produce, but the opinions expressed are all mine, just as always. Thanks so much for supporting the brands that support me. We love salads at our house. They're a relatively quick and easy way to put a delicious side on the table and can make a seriously delicious main course some night's too!

# data[].attributes.attachment_link.readable_text
I've got the perfect snack/appetizer to add to your Halloween party spread! Turn my hugely popular Ranch Chicken Cheese Ball into this fun and festive Cheese Ball Goblin!

This cheese ball has tons of great flavor and is a family favorite. My mom has been making this for as long as I can remember. It's one of those things that everyone asks for us to bring to family events. If you've not tried it, this is your opportunity. And turning it into a spooky goblin is super easy!

The star of this recipe is the Borden Finely Shredded Cheddar Cheese. Did you know that Borden was the first dairy producer to distribute milk in those timeless glass bottles? How cool is that?!? We use Borden all the time and it's so cool to know that little fact about them.

Once you get the cheese ball made, turning it into a spooky goblin is super easy. You can do nearly anything, but this is the way I do mine. I use chives for the hair, green olives for the nose and some cupcake topper eyes that we found a few years ago. I also found these great gummy eyes at Walmart last week which would also work perfectly. Just stick a toothpick in each one and stick them on there.

Let your imagination run. You can add ears from slices of bell pepper or even cut teeth out of the same pepper and place them for even more scary details. The options are endless. Get the kids involved and enjoy spending time creating something ghoulish together! Happy Halloween, y'all!

Cheese Ball Goblin

Author: Stacey Little | Southern Bite

This post is sponsored by my friends at Borden. All the thoughts and opinions expressed are my own... just as always. 🙂

# data[].attributes.attachment_link.description
I've got the perfect snack/appetizer to add to your Halloween party spread! Turn my hugely popular Ranch Chicken Cheese Ball into this fun and festive Cheese Ball Goblin! This cheese ball has tons of great flavor and is a family favorite. My mom has been making this for as long as I can remember.

# data[].attributes.attachment_link.title
How to Decode What Your Cat Is Trying to Say

# data[].attributes.attachment_link.description
Cats use a variety of non-verbal language to communicate. Learn to understand cat purrs, meows, and body language to decode your feline’s messages.

# data[].attributes.body
APPETIZERS

# data[].attributes.attachment_link.readable_text
I just love deviled eggs, but for whatever reason, I don't make them very often. But when Easter rolls around, it's always the perfect way to use up those leftover colorful eggs.
You know, recipes like this are funny because everyone has their own way of making them. Oddly enough, every recipe I've seen and all the eggs I've seen that other that other people have made have paprika on them as a garnish, but I never once saw my mom make deviled eggs with paprika. Not once.

Now, I always say that the way your mama did it was the right way, so I'm showing them both ways here - some with paprika and some without.

The other thing I like in mine that's a little different is that I prefer dill relish to the much more popular sweet relish. This recipe works with both, but I've just never been a huge fan of sweet relish. In fact, when I was a kid, mom would make potato salad for me separately and chop up dill pickles in it rather than sweet ones like everyone else's. Wasn't she sweet to do that?

I see all these pretty photos where folks have piped their filling into their eggs so daintily. I never once saw my mom do that either. She just spooned it into the white. If you've got the time and energy and want to make them look special, you just go on with ya bad self. I'll be over here spooning it into mine because I'm just ready to eat. 🙂

The other thing worth mentioning is how to get these eggs cooked. Boiling them is the traditional method, but I'm gonna flip that theory on its ear for a minute.

The big hassle for me when making hard cooked eggs is peeling them. Now, I've seen (and tried) all the tips and tricks to try to make them easier to peel - using older eggs, adding vinegar to the water, add baking soda to the water, starting with cold water in the pot, etc., etc. For me, none of those work consistently. But you know what does? Cooking the eggs in an electric pressure cooker. While they're virtually the same thing, I've had an electric pressure cooker for years before folks knew anything about an Instant Pot. Pressure cooking the eggs on low pressure for about 8 minutes with a manual pressure release will deliver perfect hard cooked eggs every time and the shell will peel right off. Now, why does this work? Well, the theory is that the steam causes the membrane inside the egg to pull away from the shell making them easier to peel. And that makes sense.

But realizing that not everyone has an electric pressure cooker, I found this egg steaming recipe from my friend Elise Bauer over at Simply Recipes. She confirmed that steaming them is the reason they peel so easily. Testing it myself yielded virtually the same results as the pressure cooker method.

SO! I wrote this recipe to include the method of steaming the eggs. Give it a try and let me know how it works for you. Feel free to click that link to follow Elise's recipe as she has much more detail in her instructions. Enjoy!

Classic Southern Deviled Eggs

Author: Stacey Little | Southern Bite

# data[].attributes.attachment_link.description
I just love deviled eggs, but for whatever reason, I don't make them very often. But when Easter rolls around, it's always the perfect way to use up those leftover colorful eggs. You know, recipes like this are funny because everyone has their own way of making them.

# data[].attributes.attachment_link.readable_text
This post is sponsored by my friends at Tony Chachere's, but all opinions expressed are my own - just as always. Thanks for supporting the brands that support me and my family.
Beef stew has always been one of my most favorite comfort foods. There's just something about that rich, savory gravy that tastes like home.

I remember mom making beef stew often. Stew meat was relatively cheap and that, combined with the other inexpensive ingredients, made it an affordable way to feed the family. But it never tasted like the frugal meal it was. It always seemed like so much more.

Mom always pulled out the slow cooker for this dish. Slow cooking is the perfect method to get that fall-apart tender beef and decadent gravy.

The one disadvantage to using a slow cooker is that often the gravy doesn't turn out as thick as you'd like. It's because the slow cooker traps all the moisture inside. That's great for the meat and veggies, but not great for the gravy. Fortunately, there's a relatively easy fix for that. It works great in this case and in most cases where your gravy is a bit on the thin side when slow cooking, so be sure to check out the notes section of the recipe below.

This version is a touch different than mom used to make - with the addition of some green pepper, tomatoes with green chilis, and some Tony Chachere's Creole Seasoning. I really love the extra flavor that's packed into this one.

And despite the fact that mom never put tomatoes in hers, I think those might be my favorite part. The creole seasoning adds a hearty boost of flavor without adding a ton of heat. It's also great because it takes the place of the salt, pepper, and other seasonings you'd have to use in this recipe.

So grab the slow cooker and get ready to whip up some of my Hot Water Cornbread to go on the side, because while the weather is still a bit chilly, we're making beef stew! Y'all enjoy!

Slow Cooker Creole Beef Stew

Author: Stacey Little | Southern Bite

# data[].attributes.attachment_link.description
This post is sponsored by my friends at Tony Chachere's, but all opinions expressed are my own - just as always. Thanks for supporting the brands that support me and my family. Beef stew has always been one of my most favorite comfort foods. There's just something about that rich, savory gravy that tastes like home.

# data[].attributes.attachment_link.readable_text
Sometimes, the key to throwing an exceptional Southern party is simple: Create a delicious punch that guests will love. This formula works for parties of all occasions, from baby showers to bridal brunches, birthday parties, and beyond.

No matter the event you're hosting, we collected our most refreshing non-alcoholic punch recipes that serve as the ultimate festive sippers. From zesty and fruity sparklers like Cherry Limeade to festive and spiced punches like our Mulled Cranberry version, we've got all the non-alcoholic punches you'll ever need on this list. These drinks are so easy to make that even the busiest host can become a skilled mixologist. Believe us when we say that these flavorful mocktails taste even better than alcoholic cocktails and are far more refreshing.

Half of the beauty of these punches are in the presentation-so break out your cocktail coupes and vintage punch bowls that Granny gifted you and get to mixing.

# data[].attributes.attachment_link.title
25 Non-Alcoholic Punch Recipes That Are Perfect for Every Party

# data[].attributes.attachment_link.description
We believe that the key to throwing an exceptional Southern party is to create a delicious punch that will leave a lasting impression on guests. We collected our most refreshing non-alcoholic punch recipes that serve as the ultimate festive sippers.

# data[].attributes.body
DRINKS

# data[].attributes.attachment_link.description
There's nothing better than Southern cornbread made in your own skillet. Our Southern Skillet Cornbread recipe is so good, your friends and family will eat every last crumb,.

# data[].attributes.body
BREAD & SANDWICHES

# data[].attributes.body
POT & CASSEROLE

# data[].attributes.body
CATS & GARDEN

# data[].attributes.attachment_link.description
Complete Guide to Southern Cooking! Get easy Southern food recipes like Southern Fried Chicken, history and different cuisines.

# data[].attributes.attachment_link.readable_text
You guys! YOU GUYS! THIS PIE! This rich, heavenly, unbelievably chocolaty, creamy, made from scratch Mississippi Mud Pie is simply amazing!

This Mississippi Mud Pie is a rich and indulgent dessert made with Flourless Chocolate Cake filling topped with whipped cream in a buttery chocolate graham cracker crust - lord have mercy on our waistlines.

I honestly don't think it gets any better than this. I'm just going to stop all future baking right now because this pie is the only thing I'll ever need. Kidding, what would I do if I didn't bake! However, it is giving Banoffee Pie a run for its money as my favorite dessert of all time! It's THAT good!

🥧 So What Exactly Is It?

It's NOT the kind of mud pies you made in the backyard as a kid!

And it's CRAZY good!

Oh, you want more than that?

Well, Mississippi Mud Pie has a million recipe variations, and they all almost always include a crust, a chocolate layer (or three), and a creamy whipped topping - whipped cream, cool whip, marshmallow fluff, or meringue.

This recipe begins with a delicious chocolate graham cracker crust! Then it's filled with a thick and rich chocolate filling that's like a cross between brownie batter and flourless chocolate cake (drooling yet?)! Finally, it's topped with a simple homemade whipped cream and big chocolate flakes or curls.
Ready to join me on the Mississippi Mud Pie bandwagon?
If yes - wise choice!

If no, fine - more for me!

🍫 What's In It?

This recipe is made completely from scratch. Okay, I didn't bake the graham crackers myself, but you get the idea. The crust is made with chocolate graham crackers ( you could use honey), brown sugar, and butter.

The filling is made with melted chocolate chips, granulated sugar, light brown sugar, melted butter, eggs, vanilla bean paste (extract could be used instead), salt, water, espresso powder, and Dutch-processed cocoa powder (unsweetened cocoa may also be used).

The delicious dessert is finished off with a fluffy homemade whipped cream made with heavy cream, vanilla bean paste, and powdered sugar.

👩‍🍳 How To Make It

Crust: Prepare your pie crust by adding the graham crackers to a food processor and blending, then mix with sugar and melted butter. Add the mixture to the pan and make sure to pack it well with a glass into the springform pan and then prebake the crust before adding the filling ( Frame 1).

Filling: The filling needs to be prepared in steps, so make sure you follow the directions closely as not everything gets added at once (Frame 2). Once you've fully mixed your filling, add the chocolate mixture to the prebaked crust and bake (Frame 3).

Once baked, the filling will have risen up and should look fairly level across the top (Frame 4). Let it cool completely, the center of the filling will sink, it's supposed to so don't freak out (Frame 5).

Whipped Cream: Once the cake has cooled, you can prepare your whipped cream and spread it over the top of the cake (Frame 6). I recommend adding the whipped cream and chocolate toppings just before serving.

🎂 Recipe Variations

Boozy: Use Kahlua in place of the water and espresso powder in the filling and top with my Kahlua Whipped Cream for a sinful dessert!

Extra Chocolate: After baking, top the pie with my Cool Whip Ganache recipe, then add 2 tablespoons of instant chocolate pudding to the whipped cream mixture when you're making it.

Fruity: Make my Raspberry Filling and add it to the top of the baked pie, then add whipped cream. Top with fresh raspberries and chocolate curls.

📃 Important Notes About This Recipe!

When this recipe was originally published back in 2014, the filling and method were slightly different. While some readers had great success with the original recipe, some did not. So I redeveloped and tested it a ton to make sure it was perfect. The original recipe is in the recipe notes.

This recipe is still very close to the original and tastes almost exactly the same with a similar texture.

The biggest change from the original recipe is the addition of espresso powder to heighten the chocolate flavor, however, it can be omitted entirely, if desired.

This recipe takes a few hours to prepare. A lot of that time is hands-off (baking and cooling) but you should make sure to account for it and not rush the process.

Because this is a graham cracker crust, each one may have a different thickness or height depending on how each individual person presses the crust into the pan.

The filling will rise up but will sink during the cooling process, this is supposed to happen.

More Delicious Chocolate Recipes!

Mississippi Mud Pie

Pin It For Later

Click the button above to save this delicious recipe to your board!

👋 Let's Connect!

If you've tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don't forget to tag me - @sugarandsoulco - on Instagram and Pinterest with your photos!

Mississippi Mud Pie

# data[].attributes.attachment_link.description
You guys! YOU GUYS! THIS PIE! This rich, heavenly, unbelievably chocolaty, creamy, made from scratch Mississippi Mud Pie is simply amazing! This Mississippi Mud Pie is a rich and indulgent dessert made with Flourless Chocolate Cake filling topped with whipped cream in a buttery chocolate graham cracker crust - lord have mercy on our waistlines.

# data[].attributes.attachment_link.description
Wondering if your beautiful blooming roses are toxic to your cat? Here’s what you should know about these spring and summer blooms.

# data[].attributes.attachment_link.title
If You Want the Boldest Blue Hydrangeas, the Secret is in Your Coffee Grounds

# data[].attributes.attachment_link.description
Hues so blue, your yard will be the talk of the neighborhood.

# data[].attributes.attachment_caption
Aunt Jane's Kentucky Bourbon Balls Recipe 

# data[].attributes.attachment_link.readable_text
Photo by James Ransom

Ingredients

8 ounces Nilla Wafers cookies

4 ounces shelled pecans

6 ounces semisweet chocolate (64% cacao)

¹/₃ cup granulated sugar, plus more for coating

2 tablespoons light corn syrup

6 tablespoons bourbon

Directions

1. In a food processor, reduce the Nilla wafers to fine crumbs and transfer to a large mixing bowl. Chop the pecans fine and add them to the bowl. Set aside.

2. Melt the chocolate in a heatproof bowl set over a pot of over hot, but not boiling water. Stir in the sugar, corn syrup, and bourbon. Add this mixture to the crumb mixture. Blend by hand until well combined.

3. Form tablespoon-sized lumps of the mixture unto balls, rolling between the palms of your hands. Drop the balls in a bowl of sugar and toss to coat. Transfer to an airtight container, arranging the balls in single layers separated by parchment. Store the bourbon balls tightly sealed at room temperature. They get better (mellower, and with a smoother texture) as they age.

# data[].attributes.attachment_link.title
Aunt Jane's Kentucky Bourbon Balls Recipe on Food52

# data[].attributes.attachment_link.description
Photo by James Ransom Ingredients 8 ounces Nilla Wafers cookies 4 ounces shelled pecans 6 ounces semisweet chocolate (64% cacao) 1/3 cup granulated sugar, plus more for coating 2 tablespoons light corn syrup 6 tablespoons bourbon Directions In a food processor, reduce the Nilla wafers to fine crumbs and transfer to a large mixing bowl.

# data[].attributes.body
Red Velvet vs. Devil's Food: know the difference.

# data[].attributes.attachment_link.readable_text
This sinfully delicious Devil's Food Cake is made with rich cocoa powder, tangy sour cream and fresh, bittersweet coffee. This obscenely fudge like chocolate cake takes dessert to a whole new level of decadent goodness! If you love this cake, you will also love my Black Forest Cake, favorite Ultimate Chocolate Cake or this German Chocolate Cake!
As you can probably tell from the name of this blog, I love cake! I spent most of my formative years in my Big Mama's kitchen baking. Our favorite recipes were that of rich, sweet cakes baked in bundt pans or cut into thick layers. Our cakes were drizzled with fruity glazes or coated in sugar-ey frostings. The slices of homemade cake we shared at her table are the best I've ever had.

Though Big Mama is no longer with us (and boy, do I miss her), her memory is kept alive in the recipes she entrusted to me. Devil's Food cake was one of our favorite cakes to make together and it's one that I continue to make regularly.

Never too sweet, always fudgy, crazy good Devil's Food cake is a classic recipe that is sure to please. Treat your family, friends or neighbors to this irresistibly wicked treat!

WHY IS IT CALLED DEVIL'S FOOD CAKE?

In the 18th century, the term "deviled"was used to reference food that was described as dark, rich, spicy or chocolatey. A chocolate cake as rich as this one was deemed almost "sinful" and therefore, it earned the name Devil's Food.

So how did the cake we know and love become so well-known?

Devil's Food cake was an incredibly popular dessert in the 1900's! In 1902, the recipe made its first published appearance in an American cookbook called Mrs.Rorer's New Cookbook. Sarah Tyson Rorer's recipe made its way across the country and became a staple recipe in homes everywhere!

DEVIL'S FOOD VS. RED VELVET

Many people question the difference between a Devil's Food Cake and it's chocolatey counterpart, Red Velvet. Both cakes were invented during the Victorian-era; they were made with cocoa powder and sweetened with red beets. The beets also imparted their coloring which made for that famous red hue.

Modern versions of both cakes use the same flour, leaveners and sweeteners but their differences can be found in the cocoa powder and liquids.
Cocoa Powder: Devil's food cake calls for Dutch-process cocoa powder for a richer chocolate flavor. Red velvet uses a more natural cocoa to enhance its color. Liquid: Red Velvet is known for its tangy flavoring which comes from the added buttermilk and vinegar. Devil's food is made using fresh coffee, sour cream and boiling water.
HOW TO MAKE DEVIL'S FOOD CAKE

All cakes follow the same ingredient guideline: flour, sugar, leavener, butter or oil (maybe both), salt, flavoring and some form of liquid. The difference in cake recipes come from varying ingredient ratios and creative, delicious flavorings.

Even the slightest differences make for unique outcomes! It's important to take a close look at any recipe before putting on your apron.

So let's take a look together:

Unsalted Butter & Oil

When it comes to chocolate cakes, I prefer a balanced texture: creamy, light, dense and fluffy. To achieve the ideal consistency, I use a mixture of both butter and oil. The combination ensures a medium-height cake with a small crumb and a rich bite.

Cocoa Powder

Cocoa powder is made by fermenting, drying and roasting whole cocoa beans. The beans are then broken up into nibs and pressed to remove 75% of their cocoa butter. The chocolate liquor that is left over is then dried and ground into powder. Interesting, huh?

Devil's Food cake relies on cocoa powder to create a deeply rich chocolate flavor. I would suggest using a powder that dissolves easily into liquid which makes for a cake darker in color and mellow in flavor. Dutch-processed cocoa works best!

Room Temperature Eggs

At room temperature, egg yolks break more easily which allows them to mix more evenly with the eggs whites and the other ingredients.

Hot Brewed Coffee
TIP: If you forgot to pull out the eggs ahead of time, all hope is not lost. Simply fill a bowl with lukewarm water and allow the eggs to sit until they reach room temperature. It should only take as long as it takes to mix up your dry ingredients.
On its own, cocoa powder is a bit bitter with hints of fruit and spice. Coffee has these same flavor elements and the addition of a fresh brewed cup can enhance its chocolatey friend. The flavor of the coffee doesn't actually come through! Instead, you're just left with a more flavorful dessert!

Sour Cream

Sour cream is the perfect way to add moisture to any cake without thinning the batter. This tangy, fatty cream can also help to control browning and activate baking soda.

SHOULD THE CAKE HAVE A REDDISH TINT?

Most Devil's Food cakes have a reddish tint similar to that of a red velvet cake. Both cakes achieve their coloring from a chemical reaction that occurs during the baking process. Recipes for Devil's Food cake include more baking soda than a typical chocolate cake, which raises the pH level and gives the cake a beautifully deep mahogany color.

So why are the colors of Red Velvet cake and a Devil's Food cake so different now? These days, folks use red food coloring to create that vibrant red due we all attribute to red velvet.

FROSTING OPTIONS

Typically, Devil's Food Cake is frosted with a 7-minute frosting or a meringue buttercream. Here I used my favorite Swiss Meringue Buttercream! It makes a ton so you just need to make half. Both are delicious options but you're welcome to use any frosting that you would like.

A simple chocolate, vanilla or even cream cheese buttercream are all great choices. I'd even encourage you to experiment a bit; try out a coffee merengue, a caramel buttercream or a dark chocolate ganache. Yum!

GRANDBABY CAKES' BEST CHOCOLATE CAKE RECIPES

It seems like I am ALWAYS craving chocolate! If you feel me then you need to try out a few of Grandbaby Cakes' BEST chocolate cakes:

# data[].attributes.attachment_link.description
This sinfully delicious Devil's Food Cake is made with rich cocoa powder, tangy sour cream and fresh, bittersweet coffee. This obscenely fudge like chocolate cake takes dessert to a whole new level of decadent goodness! If you love this cake, you will also love my Black Forest Cake, favorite Ultimate Chocolate Cake or this German Chocolate Cake!

# data[].attributes.attachment_link.readable_text
This is the ultimate Nashville Hot Chicken Recipe!! Spicy and crispy golden brown fried chicken gets an extra coating of hot spiced glaze taking it over the top. This tastes just as delicious as the Best Hot chicken in Nashville! Serve with Collard Greens or Mustard Greens and Baked Mac and Cheese for the best Nashville meal ever!
The Most Irresistible Nashville Hot Chicken Recipe Online!

I love me some Hot Chicken. I have tried everything from Prince's Hot Chicken to Hattie B's, so I feel pretty comfortable saying that this Nashville Hot Chicken recipe is awesome.

This seriously tastes like the real thing, and it is beyond addictive y'all. Just warning you upfront!

What Is Nashville Hot Chicken?

Nashville Hot Chicken begins with fried chicken. It is the base of the recipe and needs to be fabulous on its own to hold up to the sauce.

Once the hot chicken is fried, it is then topped with a sauce created with several different spices.

For almost 70 years, hot chicken was made and sold primarily in Nashville's Black communities. Over the last decade or so, not only has the production and sales of this recipe risen but the story of its invention has become a part of local mythology.

In the 1930's, at the height of the Great Depression, there was a man named Thornton Prince. Thornton was a handsome man but he was also a womanizer. After years of his cheating ways, one of his women became fed up.

One morning, after Thornton had spent a night out, his woman had decided on making a very special breakfast. She set out to make fried chicken using the spiciest ingredients she could get her hands on. When Thornton took his first bite he disappointed his scorned lover by falling in love with the chicken.

The woman, upset by this surprising reaction, left. But Thornton went around sharing the chicken with his brothers who loved it too. Prince's Chicken Shack, which was founded about 80 years ago, still stands as the original home of Nashville's Hot Chicken.

Now, people come far and wide to enjoy Nashville's famous delicacy. But what if you could partake in the craze from your own home? I'm here to make that possible.

How to Make Nashville Fried Chicken

To make incredible fried chicken, I believe you must begin with a marinade. This chicken recipe is based on this Fried Chicken that I make a ton! The marinade will add flavor throughout the chicken making sure that every bite is injected with deliciousness.

The base of this marinade is:

Buttermilk always adds incredible tang to the chicken and also because of the acids, it helps to break it down and tenderize it. The hot sauce adds salt and heat that also injects into the chicken.

Next the flour mixture is crucial for making sure that the crispy breading is filled with flavor as well. My key ingredients for making the very best fried chicken breading are:

I use all purpose flour but sometimes I will vary it up and use Self Rising Flour to give the chicken breading a bit of a lift.

Cornstarch is a key ingredient in creating a delicious crunch for my chicken. It adds such a wonderful texture and is crucial to this breading.

While this chicken is already going to have a wonderful kick of spice from the sauce, I also add cayenne, black pepper and paprika to the breading. It is sensational.

The onion powder and garlic powder round out the flavors even more creating something a bit more nuanced.

This Nashville Hot Chicken recipe all started a couple of weeks ago when I had the insane pleasure of having breakfast with one of my role models Carla Hall, Top Chef alum and co-host of the hit daytime ABC food show, The Chew. She gave me a lot of advice on how to make amazing Nashville Hot Chicken.

How to Make Nashville Hot Chicken Recipe Sauce!

The sauce for this Nashville Hot Chicken is what is most important! Nailing this will take an already great recipe to a higher level of incredible flavor. The key ingredients for my sauce are the following:

Cayenne Pepper (the heat is necessary for hot chicken!)

Chili Powder (more heat but provides a different flavor profile)

Brown Sugar (a lovely sweet balance to the heat)

Garlic Powder (everything tastes better with garlic)

Smoked Paprika (I love the essence of smoke here! It really changes the flavors a bit making it a hint more nuanced)

Final Tips for Making Nashville Chicken!

This chicken has a double dredge to ensure that the crust is insanely crunchy and crispy. It is one of the most important parts of making this recipe.

Once you have breaded your chicken, allow it to sit for a bit. This allows the breading to really stick to the chicken.

Prop Tip: Stick the chicken in the refrigerator to really let the coating stick really well to the chicken.

Don't start breading your chicken straight from the fridge. Placing cold chicken in the fryer will drop the temperature of the oil and prevent the chicken from frying evenly. Let your chicken sit out at room temperature for about 30 minutes. Then you're ready to go!
Rest Your Chicken!

Using oil with a low smoke point will ultimately result in burnt chicken and the annoying sound of smoke alarms going off all over the house. Go for a neutral-tasting oil with a high smoke point, like canola, vegetable or peanut oil. Be sure to use a thermometer to maintain the temperature of the oil, 350 degrees is perfect.
Don't Fry Fridge-Cold Chicken

One of the best parts of Nashville Hot Chicken is the crispy exterior of the chicken. In order to ensure your chicken is fried crispy, it must start with hot oil.

Old School Tip: Dribble sprinkles of water or even flour in the oil, once it begins to dance, it is time to fry some chicken.

Use Oil with A High Smoke Point Make Sure Your Oil Is Ready!
I'm not sure how authentic this is but it sure did taste amazing. I can't wait to sample the real thing, especially at Carla's new restaurant!

Find more Fried Chicken recipes HERE

# data[].attributes.attachment_link.title
The BEST Nashville Hot Chicken Recipe ONLINE!

# data[].attributes.attachment_link.description
This is the ultimate Nashville Hot Chicken Recipe!! Spicy and crispy golden brown fried chicken gets an extra coating of hot spiced glaze taking it over the top. This tastes just as delicious as the Best Hot chicken in Nashville! Serve with Collard Greens or Mustard Greens and Baked Mac and Cheese for the best Nashville meal ever!

# data[].attributes.attachment_link.readable_text
This Southern Red Velvet Cake recipe is a classic dessert that's perfect for any special occasion. From birthdays to Christmas, no one can resist the beautiful red layer cake with a moist, fluffy, and buttery inside that's finished with a decadent cream cheese frosting!

Red Velvet Cake Recipe

This is my go-to cake when I want an indulgent treat that turns any meal into a festive celebration. In fact, I bake myself this cake each year on my birthday (there's no better gift!), and the vibrant red-and-white dessert also makes a regular appearance on our Christmas buffet. It's timeless, old-fashioned, and always well-received. Best of all, the homemade red velvet cake is actually really simple to prepare!

What is Red Velvet Cake?​​​​​​​

Red Velvet Cake is not just a chocolate cake that's tinted with red food coloring. Instead, this traditional Southern dessert has a very unique taste that's hard to pinpoint or describe. The layer cake is flavored with a small amount of cocoa, but don't expect a chocolate cake. The combination of buttermilk, butter, oil, cocoa, vinegar, and flour yields a moist, tender cake with a velvet-like texture. The complex flavor is a perfect combination of buttery vanilla cake with a hint of cocoa and tang. It's typically finished with a thick layer of cream cheese frosting, but some recipes use a buttercream frosting instead.​​​​​​​​​​​​​​

What makes Red Velvet Cake different?

The unique combination of ingredients that you don't often find in other cake recipes gives red velvet cake its special color and texture. Modern recipes use red food coloring to really emphasize the cake's vibrant red color; however, many experts believe that red velvet cake's special hue comes from a chemical reaction in the ingredients. Natural cocoa powder contains anthocyanin, a compound found in fruits that creates dark-colored pigments. When anthocyanin interacts with an acid, like the vinegar and buttermilk found in red velvet cake, its color becomes reddish.

The cocoa, buttermilk and vinegar also contribute to the cake's unusual "velvety" texture. These ingredients break down the protein in flour, resulting in a smooth and silky cake. With one bite you'll quickly realize that this is no ordinary cake!

How to Make Red Velvet Cake from Scratch

Thought to have originated sometime in the Victorian era, Red Velvet Cake was initially a fancy dessert reserved for the elite or special occasions. Its soft, velvety crumb set it apart from the more common coarser-crumb cakes of the time. And while it certainly looks impressive, this easy red velvet cake recipe is actually quite simple to prepare. Skip the boxed mix and make it from scratch -- you're worthy of an "elite" dessert, too!

Ingredients for Homemade Red Velvet Cake

Butter: gives the red velvet cake its classic buttery flavor

Sugar: sweetness

Oil: for moisture. The butter gives you the flavor, but the oil helps to prevent a dry cake.

Eggs: structure

Red food coloring: two 1-ounce bottles of liquid food coloring give this cake a beautiful, vibrant red color.

Vinegar: a traditional ingredient in this cake, the vinegar helps brighten the red hue and tenderizes the crumb. You can't actually taste the vinegar itself.

Vanilla extract: for flavor

Cake flour: While you can sub with all-purpose flour in a pinch, the cake flour has a lighter texture, which creates a softer, lighter cake with that hallmark "velvet" consistency.

Unsweetened cocoa powder: contributes to the red color and adds a very subtle hint of chocolate in the background. If you prefer a slightly more prominent chocolate flavor, increase the cocoa powder to 2 tablespoons.

Salt: for flavor

Baking soda: leavening that helps the cake rise

Buttermilk: use thick, whole buttermilk if possible. It's creamy, tangy, and adds moisture to the cake. The buttermilk also reacts with the baking soda to help the cake rise.

Cream cheese: for a rich, creamy frosting. Use blocks of cream cheese (not tubs).

Confectioners' sugar: to sweeten the frosting

Step 1: Mix the Batter

This simple batter comes together quickly. Just cream together the wet ingredients, add the sifted dry ingredients alternately with the buttermilk, and beat until well-blended.

Step 2: Bake

Divide the batter between two 9-inch round cake pans and bake in a 350 degree F oven for 25-30 minutes.

Step 3: Cool

Make sure that the cakes are completely cool before frosting. This will take at least 1 hour, maybe longer.

Red Velvet Cake Frosting

Old-fashioned red velvet cake was iced with ermine icing (a French-style butter roux icing). Today, Southern Red Velvet Cake recipes call for easier-to-prepare cream cheese frosting (shown here) or buttercream frosting.

Spread the frosting between the two cake layers, and then on the top and sides of the cake.

The frosting will be soft at room temperature, but will firm up in the refrigerator.

Decoration Ideas

There are endless ways to decorate a red velvet cake. I opted for a rim of red sprinkles around the top edge of the cake to keep it very simple! Other good decorating ideas:

Use the extra red cake crumbs after you cut off the rounded domes of your cakes to sprinkle around the top edge of your frosted cake.

Garnish the top of the cake with finely-chopped walnuts or pecans for some rich added crunch.

Use extra cream cheese frosting to pipe a design around the top and bottom edges of the cake. Before piping, you may need to refrigerate the frosting for about 30 minutes to give it time to firm up.

Garnish the top of the cake with sugared cranberries and fresh greens for a Christmas dessert.

Add sliced strawberries on top for a bright, colorful addition.

Make Ahead

Bake the cake ahead of time, cool, and wrap tightly. Store the cake at room temperature overnight, and then frost before serving. You can also freeze the unfrosted cake layers for up to 2 months.

Make the frosting in advance and store it in the refrigerator overnight. The frosting will need to sit at room temperature to soften for about 30 minutes before you spread it on the cake.

Storage

Store the cake covered in the refrigerator for up to 4 days. You can also freeze the frosted cake for up to 2 months. Just make sure that it's wrapped tightly to prevent freezer burn. Thaw in the refrigerator overnight.

Tips for the Best Red Velvet Cake Recipe

Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly.

Use thick, whole, real buttermilk if possible. This is the liquid that runs off a batch of fresh butter, not to be confused with the cultured milk that's often labeled as buttermilk in grocery stores.

Refrigerate the cake for at least 1 hour before slicing and serving. The cream cheese frosting will be quite soft when first spread, so you'll have a cleaner cut if you give the cake time to firm up.

For a three-layer cake, divide the batter between three 9-inch round cake pans instead of two. Bake the thinner cake layers for about 22-25 minutes. You should have enough frosting for that extra layer, too.

Sift the confectioners' sugar to avoid any lumps in your frosting.

Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.

More Cake Recipes to Try

Southern Red Velvet Cake

# data[].attributes.attachment_link.title
Southern Red Velvet Cake Recipe - The Seasoned Mom

# data[].attributes.attachment_link.description
This Southern Red Velvet Cake recipe is a classic dessert that's perfect for any special occasion. From birthdays to Christmas, no one can resist the beautiful red layer cake with a moist, fluffy, and buttery inside that's finished with a decadent cream cheese frosting!

# data[].attributes.attachment_link.title
The Only Recipe You’ll Need for National Blueberry Pancake Day

# data[].attributes.attachment_link.description
Hip hip hooray! It’s National Blueberry Pancake Day!

# data[].attributes.attachment_caption
The authentic Louisiana Jambalaya recipe - Cafe Delites

# data[].attributes.attachment_link.readable_text
Jambalaya is a quintessential one pot recipe with chicken, sausage, shrimp and rice! Coming to you from New Orleans!

An easy Jambalaya recipe is pure comfort food filled to the brim with flavour. The aromatic trinity of Cajun/Creole cooking: onion, celery, and bell peppers (capsicums), sautéed in andouille drippings with garlic, herbs and Cajun spices! Adding chicken and shrimp to this pot of tomato rice makes this one amazing meal in the comfort of your own homes!

Authentic Jambalaya Recipe

What is in a Jambalaya

Louisiana's favourite one-pot dish varies from kitchen to kitchen, depending on the cook and the recipes passed down from older generations. Jambalaya traditionally contains any of the following meats:

Chicken or pork

Sausage - andouille, chorizo or smoked sausage.

Seafoods - crawfish or shrimp are the favourite choices.

A soffritto-like trinity of onion, bell peppers and celery are also included, along with rice, chili's, seasonings and broth. Everything usually cooks together in the one pot until the rice is done.

There are two kinds of Jambalaya: Creole and Cajun. This recipe is the tomato-based Creole version.

What is a good substitute for andouille sausage?

Mexican chorizo sausage (comes close to andouille in flavour, but not in texture)

Kielbasa

Any Polish smoked sausage

Cajun vs Creole Jambalaya

Creole cooks make a 'red jambalaya' including tomatoes in their recipe, whereas Cajun cooks do not. Another difference is the order in which the ingredients are prepared. Trying both while testing, I combined a little of both in this final recipe, choosing to sauté the sausage first to release drippings into the pot for the 'soffritto'. We found doing this created the best flavour!

What is the difference between paella and jambalaya?

Even though Jambalaya is very similar to a Paella and includes pretty much the same list of main ingredients, the spices and seasonings change. Saffron is the main spice component in Paella, and Paella is milder than Jambalaya in the heat department.

What is the difference between a gumbo and jambalaya?

Gumbo is a stew or soup usually made with a roux to thicken it, whereas Jambalaya is a rice based dish. Okra is normally used in Gumbo to help thicken the stew and add a wonderful flavour to it. I use it in this Jambalaya recipe for the same reason! If you don't like okra, you can use File Powder.

Best rice for Jambalaya

I use both long grain and short grain white rice. You could also use brown rice, but you will need to add more liquid and cook it longer than white.

Best wines with Jambalaya

Sides that go with Jambalaya

Jambalaya is THE perfect one-pot meal full of ingredients, you really don't need to serve it with anything other than cornbread, or fresh baguettes, plus a salad with a simple dressing to not over-power all of the spices in this Jambalaya.

Love one pot meals? Try these!
Cajun Steak Bites One Pan Tomato Basil Chicken & Rice One Pot Ravioli in a Creamy Tomato Beef Sauce Tuscan Chicken Mac And Cheese
Refrigerate any leftovers for up to 3 days.

Sliced green onions and chopped parsley, to garnish

Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.

Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.

Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).

Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.

Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.

Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).

Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

# data[].attributes.attachment_link.description
An easy Jambalaya recipe is pure comfort food filled to the brim with flavour. The aromatic trinity of Cajun/Creole cooking: onion, celery, and bell peppers (capsicums), sautéed in andouille drippings with garlic, herbs and Cajun spices! Adding chicken and shrimp to this pot of tomato rice makes this one amazing meal in the comfort of your own homes!

# data[].attributes.attachment_link.title
This is The Easiest Blueberry Dessert Ever

# data[].attributes.attachment_link.description
This beautiful blueberry galette makes an extra-special dessert, especially during blueberry season. And the recipe is much easier than you might think-there's no dough making required!

# data[].attributes.attachment_link.readable_text
This Authentic New Orleans Shrimp Po' Boy with Creole Remoulade Sauce will knock your socks off! Crispy cajun fried shrimp are piled on a french baguette and topped with a creole inspired creamy remoulade sauce creating the most delicious and authentic po'boy you will ever taste outside of NOLA! Serve with my New Orleans Beignets , Seafood Gumbo or Shrimp Etouffee for a truly creole inspired meal! Thank you to Demetra of Sweet Savant for this incredible recipe!
The best sandwich I ever had was a shrimp po'boy in New Orleans from a small cash-only restaurant in The French Quarter. What made that sandwich so good? Maybe it was the plump, crispy fried shrimp that tasted so fresh it must have been swimming in the Gulf of Mexico that morning. It might have been the fresh New Orleans French bread made by a local baker and brought to the restaurant just after sunrise. It may possibly have been the impossibly juicy, ripe tomato that was grown just a few miles up the road. I think what really made it special was that I was enjoying an authentic shrimp po'boy in New Orleans for the first time with my husband and kids, sharing the delicious experience with teens who would be off to college in a just few short years. I was savoring the moment and that amazing sandwich.

What is a Po'Boy?

You can get just about any filling on your po'boy from roast beef and gravy to fried catfish. The sandwich was created in the early 1900s to feed striking streetcar workers and was probably filled with fried potatoes and beef gravy. Fried oysters are another popular filling. A po'boy with half fried shrimp and half fried oysters is called a "peacemaker" (one of those would certainly shut me up for quite a while!)

While you don't have to get dressed up to get a po'boy (most of the sandwich shops are casual joints) you can get your sandwich "dressed". A "dressed" po'boy is topped with lettuce, tomatoes, sliced dill pickle rounds, and mayo.

Let's dig a little deeper into each of the components for a shrimp po'boy sandwich.

What Kind of Shrimp Should You Buy?

You want plump shrimp you can eat in one bite. If your shrimp are too big they make your sandwich difficult to eat, too small and well, it just doesn't give you that satisfying bite. Look for size 16/20 shrimp meaning there are about sixteen to twenty shrimp per pound. Buy shrimp that are peeled and deveined with the tails off, you don't want any shells getting in the way of this dining experience. Frozen shrimp is a great choice as are "fresh" shrimp found on ice in the fish case. Unless you live in a coastal area these "fresh" shrimp were probably once frozen then thawed before sale. Most shrimp are frozen at sea to keep them fresh longer as shrimp deteriorate quickly after being caught.

How to DRESS Your Shrimp Po'Boy

Iceberg lettuce is really the only way to go for the cool, crisp crunch an authentic po'boy needs. No fancy, frilly lettuce is needed here. Shred the iceberg lettuce thin and pile it on.

No fancy tomatoes either. Use a plump, ripe, juicy and locally grown beefsteak tomato if you can get one. Locally grown tomatoes tend to have a longer time to ripen on the vine since they don't have to travel across a country or two to get to your plate.Dill pickle slices add the perfect slightly sour tang to balance the sweetness of the shrimp.

What's The Best Bread for a Po'Boy

The bread for a shrimp po'boy sandwich is nearly as important as the shrimp. It will be difficult to find the French bread loaves used in New Orleans because it doesn't travel well. Look for French bread loaves with thin, crisp crusts and fluffy interiors. Split the bread down the middle then fill them with shrimpy goodness!

Best Shrimp Po'Boy Sauce : Remoulade Sauce!

Plain mayonnaise is the classic condiment for a shrimp po'boy but to really take your sandwich to the next level I like to mix up a batch of remoulade sauce. A remoulade sauce is a jazzed up mayo that brings a little more heat and spice to the party. Start with mayonnaise, then add hot sauce, a squeeze of lemon juice and some Creole mustard (you can substitute Dijon mustard in a pinch). Season the remoulade sauce with salt, smashed garlic and Worcestershire sauce. Slather the remoulade onto the cut side of the bread, then start to build your sandwich.

How Do I Cook The Shrimp for the Po'boy

I prefer a light coating of breading on the fried shrimp. You don't want to hide the delicate flavor of the shrimp underneath a thick coating. Bathe the shrimp in buttermilk mixed with a dash of hot sauce. Then lightly dredge them in a combination of seasoned flour and cornmeal. You can double dredge the shrimp for a more substantial cornmeal coating if you like. Let the shrimp rest in the refrigerator for 20 minutes before frying. This helps the coating to stick to the shrimp better. You don't want all of your delicious, crispy coating falling off the shrimp as you fry them. Fry the shrimp just before you are ready to serve the sandwiches. All of your fixin's should be waiting for the shrimp to arrive.

For the Fried Shrimp

For the Po'Boy Assembly

For the Remoulade Sauce

Mix everything together and chill in the refrigerator until you are finished frying the shrimp

For the Fried Shrimp

Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half

Season the shrimp with half of the spice mixture

Mix the flour, cornmeal and the rest of the spice mixture together in a bowl

In a separate bowl, mix the buttermilk and hot sauce together

Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes.

Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit

Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.

To Assemble Po'Boy

Build your sandwich with on the French bread with mayonnaise or Remoulade, dress your sandwich with lettuce, tomato, and pickles then pile on the shrimp.

# data[].attributes.attachment_link.title
Authentic New Orleans Shrimp Po' Boy with Creole Remoulade Sauce

# data[].attributes.attachment_link.description
This Authentic New Orleans Shrimp Po' Boy with Creole Remoulade Sauce will knock your socks off! Crispy cajun fried shrimp are piled on a french baguette and topped with a creole inspired creamy remoulade sauce creating the most delicious and authentic po'boy you will ever taste outside of NOLA!

# data[].attributes.attachment_link.readable_text
From church socials and neighborhood parties to holidays like Christmas and Easter, coconut cake is a Southern mainstay. Providing comfort and delight whenever it appears, coconut cake's ethereal flakes and towering layers are never overlooked on a dessert table, or on a dessert menu, for that matter. Want to find the perfect slice? Check out some of our picks for the best coconut cake around the South.

The Blackbird - Asheville, North Carolina

The modern minimalist atmosphere of The Blackbird in downtown Asheville is warmed by locally made, hand-crafted furniture and décor, like pecan-wood tables and blown- glass light fixtures. Luckily, as much craft goes into the menu as the surroundings, especially when it comes to their coconut cake. Their old-world recipe creates a three-layer cream cake, filled with coconut custard and covered in cream cheese frosting and toasted coconut. Can't finish the whole slice? Don't worry: the leftovers are great for breakfast the next day!

Wren Bistro & Bar - Beaufort, South Carolina

The coconut cake at Wren Bistro & Bar is tried and true-owner Anne Sergent was raised on it. The cake has made an easy transition from family staple to customer favorite. At Wren, you'll find yellow cake layers topped with vanilla bean cream cheese frosting and toasted coconut flakes. Perfectly moist, but not too dense, the coconut cake has been a top seller since they opened. Anne likes to keep it simple and keep the flavor of the cake pure. Located in an old Coca-Cola factory, this Southern-inspired bistro always has coconut cake on the menu, but the cakes are freshest on Tuesdays, Thursdays, and Saturdays when they bake them.

210 Carteret St.
843.524.9463

Chez Fonfon - Birmingham, Alabama

Bathed in warm lighting and the quiet hum of conversation and clinking wine glasses, this French bistro is settled in the bustling Five Points area of Birmingham. At Chez Fonfon the dessert list is curated by pastry chef Dolester Miles, and the Coconut Pecan Cake is a perennial favorite. (Find the recipe on page 86.) This masterpiece features four layers that are brushed with simple syrup, layered with coconut custard, and frosted with whipped cream and toasted coconut. The moist, decadent cake is always on the menu, and they've learned not to vary the recipe- customers demand the perfection of the original.

2007 11th Ave. S
205.939.3221
fonfonbham.com

Cake Café & Bakery - New Orleans, Louisiana

This New Orleans hotspot bakes a down-home cake like your grandmother used to make. Featuring coconut milk instead of regular milk, the cake's subtle flavor lingers on your palate. Cake Café offers their coconut cake in 6-,9-, and 10-inch sizes as well as cupcakes. This simple cake is the classic fulfillment of the cherished dessert, full of love and flavor. Located in the Marigny, the second oldest neighborhood in New Orleans, the Cake Café is a community bakery, bringing people together over desserts. If you stop by, leave your laptop at home-they've found the lack of internet access brings their community closer together. And, being off the regular tourist track, this is the perfect place to get to know the locals.

2440 Chartres St.
504.943.0010
nolacakes.com

Adele's - Nashville, Tennessee

Located in the Gulch, just one of the Nashville neighborhoods experiencing a restaurant boom, Adele's has that Nashvillian way of taking an old tire store and turning it into the place to be. We think this is due in part to their Southern Coconut Cake, a dessert that's compounded in coconut flavor. Pastry chef Betsy Johnson is responsible for the cake's flavor profile, tweaking her basic recipe into the rich, pudding-like treat it is today. With three layers of cake soaked in coconut milk, a reduced coconut milk icing, and coconut extract, this cake does not shy away from its name. Served with lime sorbet and fresh lime zest to cut the richness, this dessert balances a Southern background with tropical flare. Though the cake was initially intended to be on the menu only a short time, it has quickly become a mainstay.

Brick Street Café - Greenville, South Carolina

Delve into this renovated west-end downtown Greenville café with all of your senses. Sarah Wilson, owner of the Brick Street Café and its music-shop neighbor, views the café as an artistic endeavor. Her coconut cake recipe was handed down from an old Southern neighbor, and she has never deviated from the original. This homey, comfort- food cake is made from wholesome ingredients, with which the bakers are generous. The café is known for the size of its slices, and the bakers maintain a philosophy of wanting to give customers "just a little bit more." With the coconut cake going for a mere $4.95 a slice, customers wonder how Sarah stays in business, to which she replies, "Just eat the cake." Don't miss the portrait of Becky, the recipe-sharing neighbor, hanging in the bakery-watching to make sure each coconut cake is made just right.

Honey Bee Bakery - Oxford, Mississippi

At Oxford's Honey Bee Bakery, Christmastime calls for a special bakery menu, including an upgraded coconut cake. Their recipe for this traditional cake calls for an old-fashioned method of making your own coconut milk by shredding fresh coconut and soaking it in water or milk. It is then added to the cake mixture where the traditional recipe calls for regular milk. The remaining shredded coconut is drained, toasted, and used to top their Italian meringue buttercream icing. When you stop by to pick up your Christmas coconut cake, do some shopping, too-with pieces from local artists decorating the walls and mugs and creamers created by local potters, Honey Bee Bakery loves to help
new artists get their start. Originally a potter by trade herself, owner and baker, Shannon Adams, says she now shapes baked goods instead of clay.

Canoe - Atlanta, Georgia

Canoe's pastry chef, Sarah Koob, creates a moist, textured coconut
cake that is not overly sweet, but shines with a clean coconut flavor. Three layers of cake are divided by toasted coconut and a rich coconut buttercream, while the outside of the cake is kept a pristine white. While the coconut cake is not on their menu every day, their takes on the classic dessert with seasonal variations, like the addition of passion fruit and pineapple, are worth the wait. Tucked away on the bank of the Chattahoochee River, Canoe is a tranquil spot that's the perfect setting for this perfect dessert.

4199 Paces Ferry Rd. SE
770.432.2663
canoeatl.com

Martin's Bar-B-Que Joint - Nolensville, Tennessee

Pat Martin, owner of Martin's Bar-B-Que Joint, credits his mother, Pam "Kitty" Martin, with the finest coconut cake recipe around. The only sheet cake on our list, this recipe deviates heavily in other areas as well. After the cake is baked, a fork is used to pierce the top multiple times, which allows the coconut milk and condensed milk mixture to soak deeply into the cake. (To many, this type of dessert is known as a "poke cake.") After being covered with Cool Whip, it's topped with thawed frozen shredded coconut (the Martin family swears by frozen coconut from El Salvador, specifically). Customers buy the decadent cake by the slice and by the pan, and the restaurant often runs out by lunchtime. Made only on Saturdays, this coconut cake is in great demand, so get there early!

# data[].attributes.attachment_link.title
South's Best Coconut Cake - Taste of the South

# data[].attributes.attachment_link.description
From church socials and neighborhood parties to holidays like Christmas and Easter, coconut cake is a Southern mainstay. Providing comfort and delight whenever it appears, coconut cake's ethereal flakes and towering layers are never overlooked on a dessert table, or on a dessert menu, for that matter. Want to find the perfect slice?