We love country ham, and in our opinion, Red Eye Gravy has to go with it, served over warm biscuits. There is nothing better! This is a wonderful treat and one we love to enjoy during the holiday season and then we always question why we don’t have it more often! If you love country ham add this recipe to your list.
WHERE TO BUY COUNTRY HAM?
We usually get asked this question and we are lucky we haven’t had much problems finding it at our local grocery store. It’s normally in the center isle near the ham or on a rack in that area. It can be kind of expensive around the holidays, which is why we like to make it a “treat”.
DELICIOUS BISCUIT RECIPES:
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This delicious ham and gravy is a classic that never goes out of style. The gravy is super easy to make and one your family will love.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Breakfast
Cuisine American, southern
2 to 3large slices country ham
3/4cupwater
3/4cupcold coffee
Fry the ham in a skillet on top of the stove. Remove ham from pan, add water and coffee and bring to a boil for about 2 minutes. Serve over ham slices or biscuits. (Note: If the ham does not have much fat on it and is not making any drippings in the pan, add the water before removing the ham and let simmer for about 3 minutes, remove ham and add coffee to water so that the gravy will have a ham flavor).
Keyword Red Eye Gravy, Southern Biscuts, Country Ham and Red Eye Gravy
We choose this year’s winner of the Best Chicken Fried Steak.
Best Chicken Fried Steak: Killen’s
Bib Gourmand–awarded chef Ronnie Killen’s Southern comfort spot offers a chicken fried steak that’s as refined as it is nostalgic. Made with ribeye, it’s got that gorgeously golden, craggly crust, creamy mashed potatoes and a pour of velvety gravy that hits just right. With chef Ryan Hildebrand (FM Kitchen & Bar) recently joining as culinary director, this legacy only getting stronger.
We choose this year’s winner of the Best River Oaks Brunch.
Best Brunch – River Oaks: State of Grace
This River Oaks favorite continues to impress with its mix of polished Southern charm, Gulf Coast flavors and wood-fired finesse. At brunch, go for Gulf crab beignets, crawfish ettouffee eggs benny and crazy good griddle cakes with buttermilk syrup. With acclaimed Houston chef Ryan Lachaine now in the kitchen, expect even more hits, including the cult favorite butter burgers and caviar-topped tater tots from his former restaurant, Riel.
These delicious Southern Pecan Cookies are perfect for any occasion. We especially love them during the holiday season.
❤️WHY WE LOVE THIS RECIPE
These cookies have such a wonderful flavor and they are easy to make. The sour cream really gives them a soft center and the pecans are perfect. We love to make these during the holiday season but they are delicious year round. Add these to your dessert table anytime and they also make a great gift. If you like soft cookies, these are the ones to make!
SWAPS& ADDITIONS
If you are not a nut fan or have an allergy you can add mini chocolate chips to the batter. These would also be great with sprinkles on them or any decoration when you take them out of the oven.
⭐TIP
These keep very well in an air tight container and can definitely be made in advance. We make them for our gift bags each Christmas and they are always a hit!
OTHER DELICIOUS COOKIES
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Southern sour cream pecan cookies are good anytime and wonderful for the holidays.
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Course Cookies
Cuisine American
1/2cupoilI use Canola
2eggs
1cupsugar
1/2teaspoonvanilla flavoring
1/2cupsour cream
2 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
1/2teaspoonsalt
1/4teaspoonbaking soda
1cuppecan pieces
Topping
1/4cupsugar
1/4teaspooncinnamon
In a large mixing bowl whisk together the oil, eggs, sugar, vanilla and sour cream. Add flour, baking powder, salt, and soda and mix well with a large spoon. Fold in pecans. In a smaller bowl mix the sugar and cinnamon for the topping. Batter will look like cake batter.
Drop by tablespoon full onto a very lightly sprayed cookie sheet. Sprinkle a pinch of the sugar and cinnamon topping on each cookie. Bake in a preheated 350 degree oven 15 to 20 minutes. Makes about 2 1/2 dozen depending on the size you make the cookies.
These cookies make about 2.5 dozen, so I set the servings at 8 since most people have about 4 cookies.
After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
These Sausage Cheese Biscuits are always a good idea! Perfect way to start the day.
❤️WHY WE LOVE THIS RECIPE
We love these biscuits because they are a little different. Instead of serving a biscuit with sausage and cheese, we added it all to the batter. They turned out perfect and we all loved them and now make them often. They are delicious with grape jelly on them! They reheat well and are perfect to make on a Sunday and have for breakfast throughout the week.
SWAPS& ADDITIONS
We use buttermilk to make these biscuits and genuinely feel the extra fat gives them a wonderful flavor. You can use regular milk if you like. You can also add any spices to this recipe and switch out the cheese! Super versatile.
CAN I FREEZE THESE?
Yes, you can freeze these biscuits, and they also reheat well in the microwave. This recipe is one you can enjoy for just a few people, make them up, enjoy a few and freeze the rest!
A Childhood Full of Biscuits
“Certain recipes have a way of creeping into our minds and imprinting us with a nostalgia that lasts forever. I’m never sure quite what it is but when a food touches your soul, you know it. “
⭐TIP
I usually brush the tops of the biscuits with melted butter before cooking. We like the butter to soak in during the cooking process.
These easy sausage cheese biscuits will quickly become a family favorite! The sausge and cheese is baked right into the dough. They reheat well too and my family loves this combination.
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Total Time 27 minutesmins
Course biscuit, bread, Breakfast
Cuisine American
3cupsall-purpose flour
1tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1stick butter or margarinecut into small pieces or grated (8 tablespoons)
1poundpork sausagecooked, drained and crumbled
1/2cupshredded cheese of your choiceI used sharp cheddar
1 1/2cupsbuttermilkcan use regular milk
Cook sausage, drain and let cool. Mix together flour, baking powder, baking soda and salt with a whisk in a large bowl. Cut in butter until crumbly. Stir in cooled sausage and cheese.
Add milk until dough makes a ball without being sticky. Knead and roll out on floured surface. Cut about 1/2 inch thick with biscuit cutter or drop onto an ungreased baking sheet.
Bake in preheated 425 degree oven 12 to 15 minutes until done. Makes about 16 biscuits depending on the size you make them. Enjoy!
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We love pecan pie and we love the flavor of maple so this is the perfect combination! These bars are so good and come together with ease. They set up really well and we enjoyed them for a family gathering and everyone agreed they were great. They also keep well in an air tight container. This is a recipe you can make a day in advance; we actually thought they were better the next day.
SWAPS
We use rolled oats but you could use instant oats too. We also used 2 cups of all-purpose flour, but you could do 1 cup of whole wheat and 1 cup of all-purpose. We like the whole pecans but you could chop them up if you like.
⭐TIP
I did put these in the fridge to help them set and they set up perfect. I had to let them sit to room temperature to cut them. These were an immediate hit!
Maple Pecan Bars are the best treat! Super easy to make and wonderful addition to any occasion. Perfect for the holidays.
Prep Time 25 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr5 minutesmins
Course Dessert
Cuisine American
Crust:
1cupgraham cracker crumbsI put the crackers in a plastic bag and crush them with a rolling pin until I get a cup
2cupsall-purpose flourcould use 1 cup of all-purpose and 1 cup whole wheat
1/2cupold-fashioned rolled oatsuncooked (could use the minute or instant oats)
1/2cupbrown sugar
1 1/2sticks or 12 tablespoons or 3/4 cup buttersoftened
Topping for Crust:
1cupbrown sugar
1cupmaple syrup
4tablespoonsbuttermelted
2teaspoonsvanilla extract
1/4teaspoonsalt
3eggs
3 1/2cupspecan halves
In a mixing bowl combine the graham cracker crumbs, all-purpose flour, rolled oats and brown sugar. Whisk together with wire whisk. Cut in the butter until mixture is like coarse crumbs. Spray a 9 x 13 baking dish with cooking spray and press crust into bottom of dish. Bake in preheated 350 degree oven for 15 minutes. Remove and set aside,
Topping Instructions:
Combine brown sugar, maple syrup, melted butter, vanilla extract, and salt in a bowl and mix well with a spoon. Add in eggs and continue mixing with spoon. Add pecans and mix. Spread mixture over the crust. Bake in preheated 400 degree oven for 10 minutes, reduce heat to 350 and bake 30 more minutes until filling is set. Let cool before cutting in squares.
We set these in the fridge to help them set up. We also let them sit out for about 10 minutes to cut.
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Chicken Fried Steak and Gravy is the ultimate comfort food and is always a hit! Add some mashed potatoes and you have a delicious meal.
If you love delicious chicken recipes, you will want to try our No Peek Chicken! It’s a wonderful dish everyone loves.
❤️WHY WE LOVE THIS RECIPE
This dish is the ultimate comfort food and such a classic! You will find it in many diners and hole-in-the-wall places along the way, and it’s so good with gravy and a side of mashed potatoes! When I lived in Georgia, there was a little cabin restaurant that sold the best chicken fried steak on Wednesdays. It was such a treat!
🍴KEY INGREDIENTS
Cube Steak
All Purpose Flour
Salt
Black Pepper
Eggs
Cooking Oil
Milk
Cayenne (optional)
🍽️HOW TO MAKE
There are a few steps in this dish but you will love the outcome!
COOKING STEPS
Step 1 In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne. Whisk together. Break the 2 eggs into a separate bowl and beat till smooth.
Step 2 Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again). Make sure they are well coated with flour. In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles).
Step 3 Add steaks to hot oil being very careful since oil is so hot. Cook 4 to 6 minutes on each side until golden brown. Remove steaks to a plate and cover to keep warm.
Step 4 Add steaks to hot oil being very careful since oil is so hot. Cook 4 to 6 minutes on each side until golden brown. Remove steaks to a plate and cover to keep warm.
Step 5 Add 1 1/2 cups milk and cook to boiling. Remove when gravy gets to desired thickness. Pour gravy over cooked steaks and serve.
⭐TIP
Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.
POPULAR CHICKEN RECIPES
Chicken and Dumplings – This is a classic for a reason! Regardless if you are a fan of drop or flat dumplings, you will love this recipe.
Hearty Chicken Pot Pie – This is a hearty dish your family will love. Fantastic during the cold months.
French Onion Chicken Thighs – This dish is perfect for a busy night! It has wonderful reviews and it’s also delicious with mashed potatoes.
Crock Pot Chicken and Noodles – Only 4 ingredients and takes zero prep! Comfort food at it’s best and great with a side of cranberry sauce.
STORING, REHEATING & SERVING SIZE
We store this in the refrigerator, reheat in the microwave and it makes 4-6 servings depending on how many steaks you use.
This recipe for Chicken Fried Steak is a classic! Easy to make and one your family will love. Serve with mashed potatoes and green beans and you have the perfect meal!
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Course Main Course
Cuisine American, southern
4 to 6cubed steaks
2cupsall-purpose flour
1teaspoonsalt
1teaspoonblack pepper
1/2teaspoongarlic powder
PinchcayenneOptional
2eggs
Gravy Ingredients
1/4 to 1/2cupcooking oil
1 1/2cupsmilk
Chicken Fried Steak Instructions
In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne. Whisk together. Break the 2 eggs into a separate bowl and beat till smooth. Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again). Make sure they are well coated with flour.
In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles). Add steaks to hot oil being very careful since oil is so hot. Cook 4 to 6 minutes on each side until golden brown. Remove steaks to a plate and cover to keep warm
Gravy Instructions
Pour hot oil from skillet until you have only about 4 tablespoons remaining along with the browned crumbs and such in the pan. Add 3 to 4 tablespoons of the leftover flour to the drippings and stir to mix well. Add 1 1/2 cups milk and cook to boiling. Remove when gravy gets to desired thickness. Pour gravy over cooked steaks and serve.
Makes 4 to 6 servings.
Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.
Keyword chicken fried steak, chicken fried steak and gravy
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Southern Tomato Gravy is a staple in our house! This tomato based gravy is wonderful over biscuits, rice, or mashed potatoes.
If you are a fan of biscuits and gravy, you may also want to try this delicious Chocolate Gravy. It’s a classic for a reason and wonderful to enjoy on Christmas morning.
❤️WHY WE LOVE THIS RECIPE
Southern Tomato Gravy is a staple in our house and it’s such a versatile recipe. It’s wonderful over biscuits, rice, noodles or mashed potatoes. You can also use tomato gravy in hamburger dishes and it’s a great way to use those delicious garden tomatoes.
🍴KEY INGREDIENTS
Fresh tomatoes, peeled and chopped (can use a 14.5 ounce can of tomatoes)
Bacon drippings
All-purpose flour
Water (some prefer to use milk instead of water)
Sugar
Salt
Pepper
Garlic powder
SWAPS
You can add different seasonings to this dish to give it a different flavor. You could add basil, oregano, Italian seasonings, etc. Or you can add some dillweed, it’s super versatile but we love it just this way.
🍽️HOW TO MAKE
This is a very simple dish to make and you can throw it together quickly for breakfast or dinner. We love simple recipe and feel they are the best for a reason!
COOKING STEPS
Step 1 Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon. Put bacon drippings in a hot skillet on stove top.
Step 2 Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy. Serve over biscuits, rice, noodles or mashed potatoes.
⭐TIP
We feel the bacon grease really takes this gravy to the next level. You can always use vegetable oil, but it won’t be nearly as good as it will be with the bacon grease. You can also sprinkle cooked bacon on top of the gravy…. so good! This is also really good over meatloaf!
OTHER TOMATO RECIPES
Southern Tomato Pie – This is a southern staple and a must-make each summer with fresh garden tomatoes. It’s so good and always a hit!
Red Tomato Preserves – This is a great recipe for tomato preserves and we love it on biscuits! This recipe has been in our family for many many years.
Fresh Canned Salsa – This is another great recipe for fresh garden tomatoes! We love making our own salsa and this is a great one.
GRAVY & OTHER RECIPES
STORING, REHEATING & SERVING SIZE
We store this in the refrigerator, it will keep for a few days, reheat in the microwave and its about 6 servings.
Tomato Gravy is such a Southern dish served over biscuits for breakfast, rice for supper or mashed potatoes. Wonderful way to use fresh tomatoes from the garden but can use canned tomatoes.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Breakfast, Gravy, Sauce
Cuisine American, southern
2cupsfresh tomatoespeeled and chopped (can use a 14.5 ounce can of tomatoes)
5tablespoonsbacon drippings
5tablespoonsall-purpose flour
1 1/4cupswatersome prefer to use milk instead of water
1teaspoonsugar
1/2teaspoonsalt
1/4teaspoonpepper
1/4teaspoongarlic powder
Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon.
Put bacon drippings in a hot skillet on stove top. Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy. Serve over biscuits.
Woodford Pudding is a very old-fashioned dessert that dates back to the late 1800’s. It has a light texture and is a wonderful addition to any holiday gathering.
If you love old-fashioned recipes like this one, you must try this vintage Water Pie. It’s a depression-era pie, and it’s really good.
❤️WHY WE LOVE THIS RECIPE
Woodford Pudding is a wonderful dish to serve during the holidays, a derby dinner or anytime you have guests and family. This recipe for Woodford Pudding dates back to 1875. The spongy, spiced pudding is named after Woodford County in Kentucky. John Egerton speaks about Woodford Pudding in his book, “Southern Food”. This pudding is so good, and you won’t be able to leave it alone.
🍴KEY INGREDIENTS
Butter
Sugar
Eggs
Blackberry Jam
All Purpose Flour
Cinnamon
Allspice
Buttermilk
Baking Soda
Sauce ingredients listed in the recipe card.
SWAPS
I have swapped out raspberry jam in place of the blackberry and it was just as good. People often ask if you have to use buttermilk and I believe you do. Buttermilk adds a level of fat to the recipe and without it, it will not be the correct consistency.
🍽️HOW TO MAKE
This is a super simple recipe to make, which is one of the reasons we love it! Plus the combination of spices makes this pudding wonderful.
Step 1 Cream butter and sugar. Add eggs and blackberry jam. Mix well. Add flour, cinnamon, and allspice and continue mixing.
Step 2 Pour in buttermilk with soda added to the milk. Mix well and pour into a sprayed 9 x 13 baking dish or a sprayed 10 inch bundt pan. Bake in preheated 325 degree oven for 45 to 50 minutes.
Step 3 – Making the Sauce Combine sugar and flour in saucepan. Add boiling water and salt. Mix well with spoon or whisk. Bring to a boil on stove. Cook to desired thickness, about five or six minutes. If too thick add more boiling water. Remove from heat, add butter, milk and vanilla and stir. Serve pudding warm with sauce on top.
⭐TIP
You can make this in a 9 x 13 or in a bundt pan. I have found the temperature to be the same, and I cook it for the same amount of time, checking the center after about 40 minutes. This is a pudding, so it doesn’t rise like a cake.
OTHER OLD FASHIONED RECIPES
Old Fashioned Prune Cake – This cake has been around a very long time and it’s always a hit. The sauce on it is a wonderful addition.
Old Fashioned Snowball Cake – This cake is perfect for the holidays and it is a beautiful addition to any dessert table.
Southern Jam Cake – This is our favorite holiday cake and it’s a tradition in our family. If you love classics, this one is at the top of the list!
Old Fashioned Tomato Soup Cake – This cake was on the back of a campbells soup can many many years ago. It’s a spice cake and so good!
STORING, REHEATING & SERVING SIZE
We store this in a cool place. We like it hot or cold but the sauce on it warmed up is amazing. This makes about 8 servings.
Woodford Pudding is a wonderful dish to serve during the holidays, a derby dinner or anytime you have guests and family. This recipe for Woodford Pudding dates back to 1875 and is definitely and old fashioned recipe.
Prep Time 10 minutesmins
Cook Time 45 minutesmins
Total Time 55 minutesmins
Course Dessert
Cuisine American
1stick butter or margarinesoftened
1cupsugar
3eggs
1cupblackberry jam
1cupall-purpose flour
1teaspooncinnamon
1teaspoonallspice
1/2cupbuttermilk
1teaspoonbaking soda
Butterscotch Sauce
1 1/2cupsbrown sugar
1/4teaspoonsalt
1/4cupall-purpose flour
1cupboiling water
1/2stick butter or margarine
2tablespoonscream or evaporated milkI use evaporated milk
1teaspoonvanilla
Cream butter and sugar. Add eggs and blackberry jam. Mix well. Add flour, cinnamon, and allspice and continue mixing. Pour in buttermilk and add soda. Mix well and pour into a sprayed 9 x 13 baking dish or a 10 inch bundt pan. Bake in preheated 325 degree oven for 45 to 50 minutes.
Butterscotch Sauce Instructions
Combine sugar and flour in saucepan. Add boiling water and salt. Mix well with spoon or whisk. Bring to a boil on stove. Cook to desired thickness, about five or six minutes. If too thick add more boiling water. Remove from heat, add butter, milk and vanilla and stir. Serve pudding warm with sauce on top.
This Southern English pea salad is a refreshing and delicious side dish, perfect for any gathering. Made with peas, bacon, herbs, and a creamy dressing, it’s sure to be a hit at your next potluck or holiday dinner.
It’s the perfect side dish for Easter, 4th of July, Thanksgiving, or Christmas. I don’t know where English pea salad originated from, or why it’s so dang good considering it’s the world’s shortest list of ingredients, but I do know that any time someone shares a photo of a Southern Potluck or church spread, there’s that pea salad!
Last Fourth of July, we had Cade’s mom, brother, and his family and a friend over for a fun day of swimming and eating. Yes, I did wear a red bathing suit. Yes, I did get mistaken for the lifeguard 100 times. I have had the worst time trying to find a bathing suit that wasn’t cut crazy high or crazy low all year and this one I love, though I will watch where I wear it now.
Green pea salad is considered to be low-carb, gluten-free, and a slightly healthier option to pasta salad (though we have a pasta version of this recipe too if you prefer). But this doesn’t mean it’s straight up healthy — it contains bacon, cheese, and mayonnaise, after all.
What Ingredients Do I Need for This Salad Recipe?
Although English pea salad has a few different names, it’s all the exact same thing — cold pea salad. You may hear it called pea salad, English Pea Salad, Southern Pea Salad, Green Pea Salad, or, as we’ve called it, Southern English Pea Salad.
Here’s what goes into this easy potluck side dish recipe:
Cheese (Colby Jack or Cheddar Cheese is our favorite)
Some recipes also call for hard-boiled eggs, which we left out this time as I’m really enjoying it as a straight up pea salad lately. I’ve added it into the recipe as optional in case you want to add it, though.
For the exact measurements of each ingredient, keep scrolling to the recipe card at the end of the post.
How to Make This Salad with Peas
This easy potluck dish takes just 15 minutes to prep and can be served immediately. Here’s how to make this salad recipe in no time:
In a large bowl, mix up a little mayo, apple cider vinegar, salt, and pepper.
Add in peas, cheese cubes, chopped red onion, and hard-boiled eggs if you choose.
Gently fold everything together, then add the crumbled bacon, giving it one last fold to incorporate.
So simple, right? Keep in mind that you’ll need to slightly defrost the frozen peas before making this salad with bacon, so take that into account before making this recipe.
Can You Prepare This Salad Ahead of Time?
English pea salad can be prepared — but not assembled — ahead of time. No one wants soggy bacon or cheese!
Here’s how to prep this side dish recipe in advance:
Leave the peas in the freezer until an hour before assembly. Or even up to 3 hours before you can move them to the fridge.
Cook and chop the bacon and store in a bag in the fridge.
Cook, cool, and chop the eggs and store in the fridge.
Chop the cheese and, you guessed it, back in the fridge.
Ditto with the onion.
Mix the dressing and store in the large mixing bowl with saran wrap over it in the fridge.
When you’re ready, just toss everything together and serve immediately. If you must mix it ahead of time, still leave the bacon until you’re ready to serve.
How Long Does Pea Salad Last?
Because the mayonnaise breaks down the bacon and cheese we don’t much enjoy pea salad more than a day or two later, and it must be stored in an airtight container in the fridge.
Can You Freeze Pea Salad?
You cannot freeze this salad no matter how badly you want to keep it. The mayonnaise separates and the ingredients become tender and yucky from the freezer.
Do You Cook Frozen Peas for Pea Salad?
No, please don’t ever cook your peas for this salad. It’s meant to be a cold salad much like potato salad.
Can I Omit the Bacon in This Pea Salad?
Yes, if you’ll be serving vegetarians or simply prefer not to eat it, you’re welcome to omit the bacon. You could also serve the crumbled bacon on the side and let guests help themselves if they want to eat this pea salad with bacon. The flavor and texture of the bacon in this salad really sends it over the top for me!
Is There a Mayonnaise Substitute I Can Use?
Not that I’m aware of! Real mayo is a must for us in this recipe. However, you could always experiment with using part plain Greek yogurt (or sour cream) and part real mayo, or use all Miracle Whip. If you try a different variation of this recipe and like the results, please let us know in a comment below!
Tips for Making English Pea Salad
There’s a BIG FAT SECRET to making English pea salad. Do you know what it is? It tastes best with only slightly defrosted, never cooked frozen sweet peas. That’s right, grab your bag of peas and throw them into the fridge to defrost them a little, and when you pour them into the bowl you should hear them falling and they should have a small crunch to them as they are still a little frozen.
Also, when chopping the red onion we prefer to dice it into small bits and not slices as that’s more cumbersome to eat. Plus, crunching down on a huge bite of raw red onion makes my eyes water.
If you’re not a huge fan of raw onion, try running it under cold tap water for a few seconds to remove its bite. Remember to pat it dry before tossing it in the English pea salad.
Indulge in the fresh and vibrant flavors of the South with this delicious English pea salad recipe. Perfect as a side dish or a light lunch!
More Side Salad RECIPES:
Servings: 8servings
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
Looking for an Easter, 4th of July, Thanksgiving, or Christmas potluck dish? Look no further than this English Pea Salad with Bacon!
Prevent your screen from going dark
In a skillet over medium heat, add the bacon and cook until crisp, turning once to cook on both sides.
6 Slices Bacon
Remove to a paper towel lined plate.
Once cool, chop the bacon into small pieces.
In a large bowl, whisk together the mayonnaise, vinegar and salt and pepper.
1 Cup Mayonnaise, 1 teaspoon Apple Cider Vinegar, Salt and Pepper
Add the partially defrosted peas, red onion, eggs if desired, cheese and stir to combine.
16 Ounces Peas, 1/3 Cup Red Onion, 2 Hard Boiled eggs, 1 Cup Colby Jack Cheese
Add the bacon and season with salt and pepper if needed.
Course: America’s Best 4th of July Desserts, Recipes and Sides
Cuisine: American
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Chocolate Gravy is an old-fashioned recipe you will fall in love with and serve time and time again. It’s a delicious treat over biscuits, waffles, pancakes, etc. We love it over biscuits and have enjoyed it for many, many years.
We love this chocolate gravy on our cathead biscuits. They have hundreds of reviews and are a very popular recipe for a reason!
❤️WHY WE LOVE THIS RECIPE
This recipe was made by our Mother, and her Mother made it for her.. so it goes way back, which is one reason why we love it. Plus, it’s just delicious! I do have to laugh; every time I post this recipe on social media, someone confuses it with adding chocolate to sausage gravy. Not sure why that happens but this isn’t made with sausage gravy! This is a sweet chocolate sauce you pour over biscuits.
🍴KEY INGREDIENTS
Sugar
Cocoa
All-purpose flour
Carnation evaporated milk
Cinnamon
Salt
Vanilla
Butter
Nuts (optional)
SWAPS
Many people don’t add cinnamon, but it is how our family has made this recipe for many years, so we always use it. You can leave it out if you like, but it adds a great flavor. Nut’s are optional too.
🍽️HOW TO MAKE
This is a very simple recipe to make and only takes a little time. You can throw this together quickly on a weekend morning to enjoy with your biscuits.
COOKING STEPS
Step 1 In a medium saucepan, stir together sugar, cocoa, flour, and cinnamon and salt. With a wire whisk or spoon stir in milk a little at a time until ingredients are wet. Cook over medium heat, stirring constantly, until mixture thickens. (This will burn easily so be sure to stir)
Step 2 Remove from heat and stir in butter and vanilla until smooth. Pour into a bowl and top with nuts if desired. Serve over warm biscuits.
⭐TIP
Always keep stirring when making this chocolate gravy, it will burn or stick quickly. This is also wonderful on pound cake!
HOW TO SERVE CHOCOLATE GRAVY
This is wonderful on biscuits, it is our favorite way to enjoy this gravy. You can make our cathead biscuits or even use canned biscuits if you are in a hurry.
Great over pound cake, we like to warm it up and serve it over this old fashioned recipe.
Make our chocolate waffles and pour this delicious chocolate gravy over it for a great chocolate treat!
Would be a great dipping sauce for any fruit and poured over ice cream.
BISCUIT VARIATIONS
If you have followed our site for any amount of time, you know we LOVE our biscuits and have 30+ biscuit recipes. You may want to check out our biscuit Ebook. Here are a few easy recipes you may love:
❓FREQUENTLY ASKED QUESTIONS
Why is my chocolate gravy not thick?
You didn’t cook it long enough. You really need to cook it until it is thick, which depending on the heat you use (we suggest medium heat) will how long that will take.
Can I make chocolate gravy in advance?
Yes, you absolutely can and heat it up in the microwave or on a low heat when you are ready to serve it.
STORING
We store in the refrigerator for 3-4 days or you can freeze it for 3 months.
This recipe of Chocolate Gravy has been around for years. It’s perfect for a sweet breakfast. Delicious over biscuits, waffles, pancakes, pound cake, ice cream, etc.
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Course Breakfast
Cuisine American
3/4cupsugar
3tablespoonscocoa
1/4cupall-purpose flour
1 1/2cupscarnation evaporated milk
1/2teaspooncinnamon
1/4teaspoonsalt
1teaspoonvanilla
2tablespoonsbutter or margarine
Nutsoptional
In a medium saucepan, stir together sugar, cocoa, flour, and cinnamon and salt. With a wire whisk or spoon stir in milk a little at a time until ingredients are wet.
Cook over medium heat, stirring constantly, until mixture thickens. (This will burn easily so be sure to stir). Remove from heat and stir in butter and vanilla until smooth. Pour into a bowl and top with nuts if desired. Serve over warm biscuits.
This Rice Pudding recipe is made with minute rice and only a few ingredients. Simple to make and a wonderful side dish.
You may also want to try this delicious Kentucky Bread Pudding. It has a wonderful sauce over it and is always a great dessert.
❤️WHY WE LOVE THIS RECIPE
This recipe is super simple and it’s also an excellent way to use any leftover rice. It’s creamy and delicious and can be a side dish or a dessert. It’s made with minute rice so that will save you even more time!
🍴KEY INGREDIENTS
Instant white rice
Instant vanilla pudding
Raisins
Nutmeg
Milk or Evaporated Milk
SWAPS
If you are not a fan of raisins you can leave them out. You can switch out the nutmeg for cinnamon or another spice you like.
🍽️HOW TO MAKE
This recipe is very easy to make, the most consuming part is making the rice.
COOKING STEPS
Step 1 Prepare rice and set aside. Prepare pudding according to directions.
Step 2 In a large bowl mix the rice and pudding together. Add raisins and nutmeg. Let cool in the refrigerator for about 4 hours.
⭐TIP
I use evaporated milk in my pudding. You can use regular or 2%, too. I just think the evaporated milk makes the pudding richer and creamier.
RECIPE VARIATIONS
We love rice pudding and have a few different variations you may enjoy plus some great rice recipes.
SERVE THIS WITH
We think rice pudding goes great with just about any meal and can be a side dish or a dessert. It’s pretty popular during the holiday season. We love it with this delicious Crock Pot Ham and
❓FREQUENTLY ASKED QUESTIONS
Can I use cinnamon instead of nutmeg?
Yes, you absolutely can.
Can I use buttermilk to make the pudding?
Yes you can use it to make the pudding.
STORING AND REHEATING
We just store this in the refrigerator and love it served cold.
For years, Darnell Reed has pondered the future of Luella’s Southern Kitchen, the ode to his grandmother which opened in 2015 in Lincoln Square. Should he expand? Maybe it’s time to leave Chicago? For Reed, the father of two girls, being a family man has helped him make his decision.
“My goal is to spend more time with the family,” Reed says.
His lease is up in October and Reed says he’ll close Luella’s sometime that month. He’s in the process of searching for a new location that will serve brunch daily. He’d rather spend his nights with his family rather than offer dinner service. While some items could be holiday specials at the new restaurant, say goodbye to classics like Luella’s gumbo and cornbread. Shrimp and grits and chicken and waffles should make it over to the new place.
So why can’t he stay in Lincoln Square? Reed doesn’t feel the neighborhood could sustain a full-time brunch restaurant with morning and afternoon hours. He’s considering neighborhoods including Bronzeville, Lincoln Park, Logan Square, and suburban Oak Park. Reed says his staff has known for about a year that a change was coming. When he shared the news with the local chamber, they reacted as if Reed could change his mind over the next 10 months. Might as well give workers ample notice, unlike some restaurant owners who don’t give their employees that luxury.
It’s been a journey since opening. Luella’s would open a second restaurant, one that focused on fried chicken, but it closed in 2020, part of the first wave of shutters during COVID. Reed would also open a stall at Time Out Market Chicago, the food hall in Fulton Market. But as rent and expenses increased, Luella’s would depart. Luella’s has also enjoyed success selling food to Bears fans and others at Soldier Field. Reed is hopeful to expand operations next season in the stadium.
After spending 18 years working for Hilton Hotels, Reed reserves a special place for breakfast and brunch with hotel restaurants needing to serve those meals to hotel guests, especially during holidays. The lifestyle is different. Reed also has a bit of a chip on his shoulder. He feels hotel chefs get a bad rap, that they’re not considered as talented as restaurant chefs.
While he’s happy to prove that notion wrong, experience as a restaurant owner has mellowed him.
“It’s going to be a good brunch, and I’m content being with comparisons,” Reed says. “I’m going to give you great food, and if you think somebody else does it better? I think I’m good, and I’ll leave it at that.”
Luella’s 2.0 will be a bit of a departure, but he knows one thing: Grandma’s name will definitely be part of the new space’s name.
In the meantime, fans have a little less than 10 months to visit Reed in Lincoln Square.
Chelsea and Zach are back! They start the episode with a recap of and reaction to the second and final reunion episode of Southern Charm Season 10 (01:48). Within the recap, they give a quick update on the News of the Week (08:04). Then, they recap The Real Housewives of Miami Season 6, Episode 12 (19:32).
Host: Chelsea Stark-Jones Guest: Zack Peter Producer: Ashleigh Smith Theme Song: Devon Renaldo
Lima Beans, also known as Butter Beans, are delicious. This easy dish is comfort food at its best and a fantastic way to enjoy a hearty meal.
If you love this hearty dish, you will also love this delicious Pork Roast and White Beans. It’s one of our most popular crock pot dishes. Of course both require cornbread!
❤️WHY WE LOVE THIS RECIPE
We love easy recipes with lots of taste and won’t keep you in the kitchen for hours. This is one of those recipes, and it’s budget-friendly too. This Butter Bean recipe is perfect on a cold day and it reheats well too. This recipe can be made in the crock pot too!
ARE LIMA BEANS AND BUTTER BEANS THE SAME?
Yes, they are the same bean, but they are sometimes picked at different stages of maturity. They also go by different names depending on the region. In the South, they are known more as Butter Beans. (source)
🍴KEY INGREDIENTS
Bag of large dried lima beans
Ham hock with some meat still on the bone or 1 cup chopped ham of your choice
Onion, chopped
Minced garlic
Pepper
Salt
2 – 4 cups rice, cooked according to package directions depending on how many people you are serving (See Tip Section)
SWAPS
You could always use bacon as the meat source and add other seasonings your family likes. You can just eat these as soup beans and not serve them over rice, that is your decision.
🍽️HOW TO MAKE
This dish is very easy to make, the longest part of the process is soaking the beans, which we do overnight.
COOKING STEPS
Step 1 Rinse and sort beans and soak them overnight in a large pot of water. Next morning, drain the water and rinse the beans.
Step 2 Add six cups of fresh water, the chopped onion, garlic, pepper, and ham or ham hock. Simmer beans with lid tilted on pot for about 3 hours until tender, then add salt. (I always salt dried beans after they are done. They take longer to cook if you salt them during the cooking process.) If using a ham hock, remove it from pot and take the ham from the bone and add back to the beans. Serve over rice.
Step 3 – Crock Pot These beans can be cooked in the crock pot as well. Cook on high for 4 hours or low for about seven hours until tender.
⭐TIP
When making rice, 1 cup of uncooked rice, will make 2 cups cooked. So remember that when making rice for this dish. If you want 2 cups of cooked rice for this dish, then you will only need to make 1 cup of rice.
RECIPE VARIATIONS – SOUTHERN BUTTER BEANS
You can add different seasonings if you are a fan of heat, then add some Cajun seasoning to the pot. Here is our recipe for cajun seasoning.
You can use any meat you like: bacon, smoked sausage, andouille sausage (for spice)
You could also add in some vegetables to make it more soup/stew like. Celery is always a good addition or carrots, etc.
You could also cook the beans in broth, beef or chicken for added flavor.
SERVE THIS WITH
❓FREQUENTLY ASKED QUESTIONS
Do you rinse the beans in hot or cold water?
You rinse them in cold water.
How do you know when the beans are done?
Some people like their beans really cooked and others like them with less mush. It’s really up to you to find what you like best.
STORING AND REHEATING
We store these in a big pot in the fridge and reheat on the stove. If we made them in the crock pot, we just put them back on low until they are warm.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This makes around 8 servings and you can always stretch this meal with the rice.
Lima Beans also known as Butter Beans are so easy to make and wonderful comfort food. This hearty dish can be made in the crock pot too. We love it over rice!
Prep Time 1 dayd
Cook Time 3 hourshrs
Total Time 1 dayd3 hourshrs
Course Main Course
Cuisine American, southern
11 pound bag of large dried lima beans
1large ham hock with some meat still on the bone or 1 cup chopped ham of your choice
1medium onionchopped
1/2teaspoonminced garlic
1/2teaspoonpepper
1teaspoonsalt
2 – 4 cupsricecooked according to package directions depending on how many people you are serving
Rinse and sort beans, soak overnight in a large pot of water. Next morning, drain the water and rinse beans. Add six cups of fresh water, the chopped onion, garlic, pepper, and ham or ham hock.
Simmer beans with lid tilted on pot for about 3 hours until tender, then add salt. (I always salt dried beans after they are done. They take longer to cook if you salt them during the cooking process.)
If using a ham hock, remove it from pot and take the ham from the bone and add back to the beans. Serve over rice. These beans can be cooked in the crock pot as well. Cook on high for 4 hours or low about seven hours until tender.
