I saw a reader request for easy recipes, and I am all about a quick yet delicious meal. I loved the idea of a simple menu for when you have friends or family stopping by briefly, and you want to serve them a delightful lunch!
Luckily, my friend Paula Deen was delighted to share some of her favorite recipes from her book cookbook, At the Southern Table. As I flipped through the pages, I had big smile on my face. I just couldn’t help it! This book is so accurate to the heart of a truly Southern meal. Family and flavor is the name of the game in this collection of recipes!
For those of you who are not from the South, there is so much to be said about our cuisine. It’s simple, it’s delicious, and there’s a whole lot of love (and often decadence) behind it.
The recipes I’m sharing today are quick and simple; choosing them, however, was not! Among the 150 wonderful casseroles, nostalgic desserts, creative breakfast ideas, and more, choosing only a few nearly killed me! Every single recipe is absolutely crowd-worthy but could also be enjoyed around the dinner table on any week night.
So whether these dishes bring back childhood memories, or you are trying them for the first time, I hope you feel the comfort of a quintessentially Southern meal. Here’s what’s on the menu:
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 3½ cups chopped cooked chicken
- 1 cup diced celery
- ½ cup slivered almonds
- Sandwich bread
- Green leaf lettuce
- Sliced tomato
- In a medium bowl, stir together mayonnaise, lemon juice, and salt. Stir in chicken, celery, and almonds until well combined. Cover and refrigerate for up to 3 days. Serve on bread with lettuce and tomato.
- 2 cups white wine vinegar
- 1 cup rice vinegar
- ¼ cup sugar
- 2 tablespoons kosher salt
- 2 teaspoons mustard seeds
- 3 large cucumbers, scored and sliced about ¼ inch thick
- 1½ large Vidalia or other sweet onions, thinly sliced
- 6 dried red chiles
- 1 pint cherry or grape tomatoes, halved
- 2 medium tomatoes, quartered
- 1 teaspoon ground black pepper
- In a large bowl, whisk together vinegars, sugar, salt, and mustard seeds until sugar and salt are dissolved.
- Stir in cucumber, onion, and chiles until well combined. Cover and refrigerate overnight.
- Just before serving, stir in tomatoes and pepper. Serve with a slotted spoon.
- 1 cup unsalted butter, softened
- 1 (16-ounce) package extra-sharp Cheddar cheese, shredded
- 2½ cups all-purpose flour
- 1 tablespoon minced fresh rosemary
- ½ teaspoon salt
- Preheat oven to 300°. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Add cheese, beating until combined.
- In a medium bowl, whisk together flour, rosemary, and salt. Gradually add flour mixture to butter mixture, beating until combined. Using a cookie press or a pastry bag fitted with a large star tip, pipe cheese straws to desired length on prepared pans.
- Bake until bottom of straws are lightly browned, about 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week.
- 1 (15.25-ounce) box dark chocolate cake mix
- 3 large eggs, divided
- 1 cup butter, melted and divided
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (16-ounce) package confectioners’ sugar
- Garnish: confectioners’ sugar
- Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, beat cake mix, 1 egg, and ½ cup melted butter with a mixer at medium speed just until combined. Pat mixture into bottom of prepared pan.
- In another large bowl, beat cream cheese with a mixer at medium speed until smooth. Beat in vanilla and remaining 2 eggs. Reduce speed to low; beat in confectioners’ sugar until well combined. Slowly add remaining ½ cup melted butter, beating until well combined. Pour onto crust in prepared pan.
- Bake until center is just set and jiggles slightly when gently shaken, 40 to 50 minutes (do not overbake). Let cool completely on a wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 2 days.