Introduction

Every Southern family seems to have one casserole that always finds its way onto the table. Around my house, it’s this easy Yellow Squash Casserole, creamy, cheesy, topped with buttery crackers, and most importantly—never soggy.

Summer is the perfect time to enjoy fresh yellow squash. Whether you’re picking it straight from your garden, bringing home a basket from the farmers’ market, or finding it on sale at the grocery store, yellow squash is one of the South’s favorite vegetables. It’s mild, versatile, inexpensive, and surprisingly nutritious.

Yellow squash can be grilled, roasted, sautéed, air-fried, or even enjoyed raw with your favorite dip. But if you ask me, nothing beats a warm, homemade squash casserole fresh from the oven.

Now I’ll admit something.

I have eaten plenty of squash casseroles over the years that tasted wonderful—but they were so watery they practically needed a spoon. Since yellow squash naturally contains a lot of water, that’s one of the biggest challenges when making a casserole.

After years of tweaking recipes, I finally found the combination that gives me everything I’m looking for: tender squash, creamy filling, melted cheese, and a buttery Ritz cracker topping with just the right amount of crunch. Best of all, every bite is rich and flavorful without becoming soggy.

If you’ve been searching for an easy yellow squash casserole recipe that’s perfect for family dinners, church potlucks, summer cookouts, or holiday meals, you’ve come to the right place. So grab your apron, and let’s head into the kitchen.

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Why You’ll Love This Yellow Squash Casserole

There are plenty of squash casserole recipes, but this one has earned a permanent place in my recipe collection.

Easy to Make

• Simple pantry-friendly ingredients
• Beginner-friendly recipe
• One of those “mix it together and bake” casseroles everyone can make.

Budget Friendly

• Uses inexpensive seasonal vegetables
• Great way to stretch fresh garden squash
• Feeds a crowd without stretching your grocery budget

Perfect for Every Occasion

This casserole fits almost any meal, including:

• Family dinners
• Sunday suppers
• Church potlucks
• Holiday gatherings
• Summer cookouts
• Neighborhood barbecues

Make-Ahead Friendly

Life gets busy, and I appreciate recipes that work around my schedule.

You can assemble this casserole ahead of time, refrigerate it overnight, and simply add the buttery cracker topping right before baking. It also freezes beautifully, making it perfect for busy weeks.

What Is Yellow Squash?

Yellow squash is one of summer’s most popular garden vegetables. It has bright yellow skin, tender flesh, and a mild, slightly sweet flavor that pairs well with just about everything.

Because it’s low in calories and naturally high in water, yellow squash is a healthy addition to many meals. It’s also a good source of fiber, vitamins A and C, and antioxidants.

One of my favorite things about yellow squash is how versatile it is. Besides casseroles, it’s delicious grilled, roasted, sautéed, added to soups, or sliced fresh for vegetable trays.

Yellow Squash vs. Zucchini

Although they’re close cousins, yellow squash and zucchini have a few differences.

Yellow Squash

• Bright yellow skin
• Slightly sweeter flavor
• Often has a curved neck
• Wonderful for casseroles

Zucchini

• Usually dark green
• Mild flavor
• Straight shape
• Excellent for baking and grilling

The good news is they’re interchangeable in many recipes, and I often use both together when my garden is overflowing.

How to Choose the Best Yellow Squash

For the best casserole, choose squash that are small to medium in size with smooth, glossy skin.

Look for squash that feel firm and heavy for their size. Smaller squash usually have fewer seeds and a sweeter flavor.

Avoid squash that have soft spots, wrinkled skin, bruises, or cuts. Fresh squash should feel solid with no signs of shriveling.

If you’re lucky enough to grow your own, harvest them while they’re still young and tender. They have the best texture and flavor.

Ingredients You’ll Need

For the Casserole

• Fresh yellow squash
• Onion
• Butter
• Stove Top Stuffing Mix
• Cream of Chicken Soup
• Sour cream
• Shredded cheese
• Seasonings

For the Topping

• Ritz crackers (or your favorite buttery crackers)
• Melted butter

Ingredient Notes

Cheese

Mild cheddar, sharp cheddar, Colby Jack, or even a Mexican cheese blend all work beautifully in this recipe.

Fresh vs. Frozen Squash

Fresh squash always gives the best texture, but frozen squash can be used when fresh isn’t available.

Optional Add-Ins

• Crumbled cooked bacon
• Diced jalapeños
• Fresh herbs
• Parmesan cheese sprinkled over the cracker topping

Remember, Southern cooks have always been masters at using what they have on hand.

Kitchen Tools You’ll Need to Make a Yellow Squash Casserole

One thing I love about this recipe is that it doesn’t require fancy equipment.

You’ll need:

• Large saucepan
• Colander
• Mixing spoon or large spatula
• Sharp knife
• Cutting board
• 9 x 13-inch or 10 x 10-inch casserole dish

How to Make Yellow Squash Casserole

Step 1 – Prepare the Vegetables

Wash the squash and slice it into pieces about ¼-inch thick. They don’t have to be perfect, but keeping the slices close to the same size helps everything cook evenly.

Roughly chop the onion.

Step 2 – Cook the Squash

Place the squash and onion in a large saucepan with water to cover and bring to a boil for about 12 minutes, or until the squash is just tender.

Drain thoroughly in a colander. Removing as much moisture as possible is one of the secrets to preventing a watery casserole.

Step 3 – Mix the Filling

Return the drained squash and onions to the saucepan.

Add the butter, stuffing mix, cream of chicken soup, sour cream, shredded cheese, and seasonings. Stir until everything is evenly combined.

Step 4 – Assemble the Casserole

Transfer the mixture into a prepared casserole dish.

Crush one sleeve of Ritz crackers into coarse crumbs. Stir the crackers together with the melted butter until evenly coated.

Sprinkle the buttery cracker topping evenly over the casserole.

Step 5 – Bake

Bake in a preheated 350°F oven until hot, bubbly, and beautifully golden brown on top. Suggested time is 35-40 minutes.

Step 6 – Let It Rest

Allow the casserole to rest for about 10 minutes before serving.

This short resting time helps everything set up nicely and makes serving much easier.

Tips for the Best Yellow Squash Casserole

Drain the Squash Well

Yellow squash contains a surprising amount of water. Draining it well after cooking is the easiest way to avoid a watery casserole.

Don’t Overcook the Squash

Set a kitchen timer and resist the temptation to cook it longer. Slightly tender squash will continue cooking in the oven.

Shred Your Own Cheese

Freshly shredded cheese melts more smoothly than pre-shredded cheese, which contains anti-caking agents that can affect the creamy texture.

Let It Rest Before Serving

Giving the casserole a few minutes to rest helps it hold together and makes serving much neater.

Even simple casseroles can go wrong if you rush a few important steps.

Avoid these common mistakes:

• Not draining the squash thoroughly
• Overcooking the squash before baking
• Using too much cracker topping
• Baking the casserole longer than necessary

Following these simple tips will reward you with a creamy, flavorful casserole every time.

My Favorite Yellow Squash Casserole Recipe

Now that you know all my favorite tips and tricks, it’s time for the best part.

Gather your ingredients, preheat the oven, and let’s make one of my favorite Southern comfort foods. You’ll find the complete printable recipe card below.

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My Favorite Squash Casserole

Looking for the best yellow squash casserole recipe? This creamy, cheesy recipe is easy to make, full of flavor, and topped with a buttery Ritz cracker crust everyone will love.

Course Side Dish

Cuisine American Southern

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 225kcal

Author Blissful Foods Plus

Equipment

• 1 large saucepan
• 1 10 x 10 casserole dish
• 1 sharp knife
• 1 large spatula
• 1 kitchen timer

Ingredients

• 4 medium yellow squash
• 1 medium sweet onion ( rough chop)
• 1 tsp kosher salt (added to boiling water)
• 2 cups shredded cheese
• 1 cup sour cream
• 1 10.5 oz cream of chicken soup
• 1 6 oz pkg. Stove Top chicken-flavored stuffing mix
• 1 sleeve Ritz crackers, crushed Or your favorite crackers
• 4 oz unsalted butter (melted)

Instructions

• Prep: Preheat oven to 350℉. Using cooking spray or butter, grease a 10 x 10 casserole dish and set aside. Take a medium-to-large saucepan and fill it half full with water, then add 1 teaspoon of kosher salt and set aside. For the casserole topping grab 1 sleeve of Ritz crackers (or your favorite cracker) place them in a resealable bag and give a rough crush. Melt ½ stick of butter in the microwave and let cool, then mix it into the crushed crackers, seal the bag, and massage butter into crackers. Set aside.
• Cook Squash: Slice the squash into approximately 1/4-inch-thick slices; precision isn't necessary. Take one small sweet onion and chop it roughly. Place the squash and chopped onion in a medium saucepan filled with salted water, adding more water if needed to cover the vegetables. Bring the water to a boil and cook for 12 minutes over medium heat. Start the timer when the water begins to boil. Use a kitchen timer to keep track. Be careful not to overcook the squash. After 12 minutes, quickly drain the mixture into a colander, then return the squash and onions to the saucepan. You can mix everything in the same pot.
• Combine Ingredients: In the same saucepan, add cream of chicken soup, 1 cup sour cream, 2 cups shredded cheddar cheese, and 1 package of Stove Top stuffing mix. Take a sturdy spatula and mix these ingredients well. Add drained cooked squash and onions, stirring just until coated and combined.
• Bake: Spoon squash mixture into the prepared casserole dish. Take crushed crackers and sprinkle evenly over the top of the casserole. Place in the preheated oven and bake for 30-40 minutes; check at 30 minutes. The top should be a light golden brown and bubbly on the sides. Note: I use a 10×10 baking dish; you can use a 9X13 casserole dish as well. Remember, adjust baking time accordingly. A deeper dish will need to cook a little longer than a shallow dish will.

Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

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Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 18g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 696mg | Potassium: 291mg | Fiber: 1g | Sugar: 5g | Iron: 1mg

Variations and Easy Substitutions

One of the things I love most about Southern cooking is that recipes are meant to be shared, adapted, and made your own. Don’t be afraid to use what you have in your refrigerator or pantry. Some of the best family recipes were created that way.

Add Bacon

If your family loves a little smoky flavor, sprinkle cooked, crumbled bacon over the buttery cracker topping before baking. It adds wonderful flavor and a little extra crunch.

Mix Yellow Squash and Zucchini

When my garden is producing both yellow squash and zucchini, I often combine them in this casserole. The zucchini adds beautiful color while the yellow squash brings its mild sweetness. It’s also a great way to use up extra garden vegetables.

Try Different Cheeses

While cheddar cheese is my favorite, don’t hesitate to experiment.

Some delicious options include:

• Colby Jack
• Monterey Jack
• Mexican cheese blend
• Sharp cheddar
• Pepper Jack for a little kick

Southern cooks have always believed in making do with what they have, and that’s part of the charm of home cooking.

Lighten It Up

If you’re looking for a lighter version, try a few simple substitutions.

• Use light sour cream or plain Greek yogurt.
• Choose reduced-fat cheese.
• Use reduced-fat cream of chicken soup.
• Replace the buttery cracker topping with seasoned Panko breadcrumbs.

The casserole will still be creamy and delicious while reducing the richness a little.

This casserole pairs beautifully with so many Southern favorites.

Main Dishes

• Southern Fried Chicken
• Meatloaf
• Baked Ham
• Fried Pork Chops
• Pulled Pork Barbecue
• Grilled Chicken

Southern Side Dishes

Complete your meal with a few classic sides.

• Green Beans
• Creamed Corn
• Homemade Cornbread
• Macaroni and Cheese
• Collard Greens
• Fresh Sliced Tomatoes

Whether you’re serving Sunday dinner or feeding a crowd at a church potluck, this casserole fits right in.

Looking for more recipe inspiration? Here are a few of my most popular recipes that complement this dish beautifully and make meal planning even easier.

Try Southern comfort food at it’s best with my Classic Comfort Foods for Every Season

Don’t forget dessert either by trying my recipe for the Best No-Cook Banana Pudding Recipe.

Learn how to make the one beverage that is at every Southern cook-out or get-together- Southern Sweet Iced Tea.

One of the many reasons I love this recipe is that leftovers taste just as good the next day.

Refrigerator

Store leftover casserole in an airtight container in the refrigerator for 3 to 5 days.

For the best flavor and texture, refrigerate the casserole within two hours after serving.

Freezer

This casserole freezes wonderfully.

When my garden is overflowing with yellow squash, I often make two casseroles. One goes straight to the dinner table, and the second goes into the freezer for another day.

You can freeze the casserole either before or after baking.

Allow it to cool completely, then wrap it tightly or store it in an airtight freezer-safe container. For the best quality, enjoy it within 3 to 4 months.

Reheating

For the best results, thaw frozen casserole overnight in the refrigerator.

Reheat in a 350°F oven until heated through. While the microwave works well for individual servings, reheating in the oven helps the cracker topping stay crisp.

Frequently Asked Questions

Can I make squash casserole ahead of time?

Absolutely.

Prepare the casserole the day before, cover it tightly, and refrigerate until you’re ready to bake.

I recommend waiting to add the buttery cracker topping until just before it goes into the oven so it stays nice and crisp.

Why is my squash casserole watery?

Yellow squash naturally contains a lot of moisture, so proper preparation makes all the difference.

To prevent a watery casserole:

• Don’t overcook the squash.
• Drain it thoroughly after boiling.
• Measure your ingredients carefully.
• Avoid adding extra liquid.

Following these simple steps will give you a creamy casserole with great texture every time.

Can I substitute zucchini for yellow squash?

Yes!

Yellow squash and zucchini are very similar and can usually be substituted for one another.

Just remember that zucchini may cook a little faster. I actually enjoy combining both vegetables when they’re in season for extra color and flavor.

What crackers work best for the topping?

Ritz crackers are my first choice because they add buttery flavor and bake up beautifully crisp.

Club crackers, butter crackers, saltines, or even seasoned Panko breadcrumbs also work well.

Now here’s a little Southern confession…

I keep a large zip-top bag in my pantry filled with leftover crackers that didn’t quite finish the box. Around here, throwing away perfectly good crackers simply isn’t allowed! Whenever I make a casserole, I grab a handful from my “cracker collection,” crush them up, and nobody has ever guessed they weren’t Ritz.

Can I make this recipe without sour cream?

Certainly.

You can substitute:

• Plain Greek yogurt
• Softened cream cheese mixed with a little milk
• Blended cottage cheese

Each option creates a creamy casserole while letting you adjust the recipe to suit your family’s tastes.

Final Thoughts

There’s something special about recipes that have been shared around Southern tables for generations, and yellow squash casserole is certainly one of them.

It’s simple, comforting, and made with everyday ingredients, yet it always seems to disappear quickly whenever it’s served. Whether you’re preparing Sunday supper, taking a dish to a church potluck, hosting a summer cookout, or planning your holiday menu, this casserole always feels right at home.

I hope this easy Yellow Squash Casserole becomes one of those recipes your family requests again and again.

If you give it a try, I’d love to hear how it turned out. Leave a comment below and let me know if you added your own special twist. After all, some of the very best family recipes begin with someone saying, “I changed just one little thing…”

Happy cooking, and as always, thank you for spending a little time in my kitchen today.

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The post Easy Yellow Squash Casserole Recipe: A Southern Family Favorite appeared first on Blissful Foods Plus.

Introduction

I’ve come across countless tales about how Southern hushpuppies got their quirky name. Some say it was nuns who coined it, while others claim it was fishermen, and still others insist that soldiers are to thank. The true origin may be lost to time, but there’s one thread all these stories share: the idea that “hushpuppies” came from a tradition of quieting hungry dogs.

Southern cooks, as the story goes, would toss bits of fried cornbread to their barking dogs to keep them quiet while the main meal was cooking. They’d say, “Hush, puppy!” to calm the eager canines, and over time these tasty little bites became known simply as hushpuppies.

These deep-fried cornmeal balls are a quintessential Southern side dish. Crispy on the outside and tender on the inside, hushpuppies are flavored with onions and seasonings, making them the perfect companion to fried fish, shrimp, and barbecue.

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What are Southern Hushpuppies?

Hushpuppies are deep-fried cornmeal balls that are popular at Southern fish fries, barbecues, family gatherings, and church suppers. They are typically made with cornmeal, flour, baking powder, and seasonings. The result is a bite-sized treat with a crispy exterior and a soft, fluffy interior.

Many recipes include chopped onions, while others add jalapeños for a little kick. Most Southerners would agree that a fish fry simply isn’t complete without a basket of hot hushpuppies. Their crunchy outside and tender center have made them a beloved comfort food throughout the South.

Ingredients Needed for Cooking Southern Hushpuppies

• Salt enhances the flavor.

• Finely chopped onion adds classic Southern flavor.
• Buttermilk or milk provides moisture. I’ve even used cold beer with great results.
• Eggs help bind the ingredients together.
• Optional additions include diced jalapeños for heat or chopped green peppers for a milder flavor.
• Oil for frying.

Needed Equipment to Make Your Southern Hushpuppies

• Mixing bowl for combining ingredients.
• Measuring cups and spoons for accurate measurements.
• Whisk or spatula for mixing the batter.
• Deep fryer or cast-iron fryer
• Slotted spoon for removing hushpuppies from the oil.
• Paper towels for draining excess oil.

How Do You Make Hushpuppies?

To make delicious Southern hushpuppies, follow these simple steps:

• In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
• Stir in the chopped onions and any additional seasonings. I like garlic powder, jalapeños, or chopped green peppers when I want a milder version.
• In a separate bowl, whisk together the milk and egg.
• Add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
• Heat vegetable oil in a deep fryer or heavy skillet to 375°F.
• Drop spoonfuls of batter into the hot oil.
• Fry until golden brown on all sides.
• Remove with a slotted spoon and drain on paper towels before serving.

Tips for Making the Best Southern Hushpuppies

Mastering hushpuppies is easy, and once you learn a few simple tricks, you’ll have a side dish that steals the spotlight at every fish fry.

• The secret to light, crispy hushpuppies is maintaining the proper oil temperature. Keep the oil at 375°F for the best results. A deep-frying thermometer is invaluable if you’re using a skillet or pot. Electric fryers usually have built-in temperature controls.
• Use a combination of cornmeal and flour for the perfect balance of texture.
• Add finely chopped onions or scallions for extra flavor.
• Buttermilk, milk, or even beer can be used to add moisture and richness. Buttermilk is my personal favorite.
• Avoid overcrowding the fryer, as this can lower oil temperature and lead to greasy hushpuppies.
• Drain on paper towels or a cooling rack to help keep them crisp.

What is the Best Way to Serve Southern Hushpuppies?

To truly enjoy hushpuppies, serve them alongside some Southern favorites:

• Fried fish or fried shrimp for a classic Southern meal.
• Barbecue, where they perfectly complement smoky meats.
• Collard greens for a traditional Southern pairing.
• Grits for a hearty comfort-food combination. Once you’ve mastered hushpuppies, give them a try with my Shrimp and Grits recipe.
• As an appetizer. Many Southern restaurants serve hushpuppies before the meal. I love dipping mine in ketchup, honey butter, or even baked beans.

A Southern Hushpuppy Recipe

Now that you know the history behind hushpuppies, the ingredients you’ll need, and a few tips for frying them perfectly, it’s time to make a batch of your own. Gather your ingredients, heat the oil, and get ready for a basket of golden-brown hushpuppies that are crispy on the outside and tender on the inside.

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Southern Hushpuppies

Southern Hushpuppies, crispy on the outside, tender and fluffy on the inside. These cornmeal gems are fried to perfection and bursting with that down-home flavor we all love. You will find this Southern gem at any Southern fish or shrimp fry get-together.

Course Lunch, Dinner

Cuisine American Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 dozen

Calories 68kcal

Equipment

• 1 Mixing bowl
• 1 large cast iron skillet

Ingredients

• 1 ½ cups cornmeal (fine or medium grind)
• ½ cup all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1½ tsp salt
• 1 tsp granulated sugar
• 1 cup buttermilk
• 1 large egg (slightly beaten)
• 1 small finely chopped onion
• 4-6 cups vegetable oil Size of cooking pot determines amount of oil needed.

Instructions

Mixing Hushpuppies

• Using a medium mixing bowl, stir together the dry ingredients. Feel free to add your favorite seasonings.
• In a small mixing bowl, beat the egg and buttermilk together. Add this mixture to the dry ingredients and mix until thoroughly mixed. Add the chopped onion and blend all ingredients well.
• Pour oil into your fry pan and heat to 375℉.

Fry Hushpuppies:

• Drop batter by the tablespoonful into hot oil and fry in batches for 3 minutes on each side, until golden brown. It is easier to drop hushpuppies if, after scooping the first hushpuppy and dropping it in the oil, you dip your spoon in a glass of water before scooping the next hushpuppy.
• Drain hushpuppies on a paper towel and serve immediately.

Variations:

• You can get creative here and make these to your personal taste. Try adding 2-3 tablespoons of seeded, diced jalapenos, corn, or scallions.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

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Nutrition

Serving: 1-hushpuppy | Calories: 68kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Cholesterol: 9mg | Sodium: 209mg | Potassium: 56mg

Tips for Storing and Reheating Leftover Hushpuppies

• Let hushpuppies cool completely before storing.
• Place them in an airtight container to prevent moisture loss.
• Refrigerate for up to 3 days for best freshness.
• For longer storage, freeze them in a freezer bag. Freeze them in a single layer first, then transfer them to a freezer bag.
• Reheat in the oven or air fryer to restore their crispy texture.

My personal preference is not to store leftover hushpuppies, just as I don’t usually save leftover French fries. To me, this is one of those foods that is best enjoyed fresh from the fryer. Since they’re so easy to make, I’d rather whip up a new batch than reheat yesterday’s.

Frequently Asked Questions

Why are hushpuppies called hushpuppies?

As the story goes, Southern cooks would toss bits of fried cornbread to their barking dogs to keep them quiet while the main meal was cooking. They’d say, “Hush, puppy!” to calm the eager canines, and over time these tasty little bites became known simply as hushpuppies. While no one knows for certain if the story is true, it’s the explanation most often shared throughout the South.

Can I make hushpuppies without buttermilk?

Absolutely! Regular milk works just fine, and I’ve even been known to use a cold beer from time to time. Buttermilk is still my first choice because it adds a rich flavor and helps create a tender texture.

Can hushpuppies be made ahead of time?

They can be, but trust me, hushpuppies are at their very best when served fresh from the fryer. If you do make them ahead, reheat them in the oven or air fryer to help restore their crispy exterior.

Why are my hushpuppies greasy?

Greasy hushpuppies usually result from oil that isn’t hot enough. When the oil temperature drops too low, the batter absorbs excess oil rather than forming a crispy crust quickly. Overcrowding the fryer can also lower the oil temperature, leading to greasy hushpuppies.

What is the best oil temperature and the best oil for frying hushpuppies?

Vegetable oil is one of the best choices for deep-frying hushpuppies because it has a high smoke point of approximately 400°F to 450°F and a neutral flavor that won’t overpower the cornmeal. For perfectly crispy hushpuppies, maintain the oil temperature at 375°F throughout frying.

Conclusion

Hushpuppies are a deliciously crispy Southern side dish that pairs perfectly with fried seafood, barbecue, and all your favorite comfort foods. If you’ve never made these golden-brown cornmeal bites at home, now is the perfect time to give them a try.

Easy to make and packed with flavor, hushpuppies are always a crowd-pleaser. Whether you’re planning a fish fry, backyard barbecue, or appetizer night at home, this recipe deserves a place in your collection.

After all, who couldn’t use another great comfort food recipe in the recipe box? Fry up a batch and see just how long these little hushpuppies stay quiet.

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The post Southern Hushpuppies: A Classic Southern Comfort Food appeared first on Blissful Foods Plus.

Introduction

If ever there were a Southern comfort-food hug for me, it would be Southern Tomato Gravy. This is one of those dishes that wraps its arms around you gently but firmly. It is simple to make, hearty enough to carry you through work or play, and filled with rich, old-fashioned flavor.

Southern Tomato Gravy is a creamy, savory gravy made with fresh or canned tomatoes and traditionally served over biscuits, grits, or rice. It is a classic dish rooted deep in the culinary traditions of the Southern United States, born from generations of cooks who knew how to turn humble pantry staples into satisfying meals.

You are about to discover how a handful of simple ingredients can create something rich, flavorful, and deeply comforting. Some recipes are fancy, but Southern Tomato Gravy is not one of them, and honestly, that is exactly why people love it.

What Is Southern Tomato Gravy?

Southern Tomato Gravy became popular during hard economic times because tomatoes were affordable, easy to grow, and readily available in Southern gardens. Many traditional Southern recipes were created out of necessity, using whatever ingredients families had on hand.

Southern Tomato Gravy has long been a staple across the South. When I was growing up, leftover tomatoes from supper often became tomato gravy over homemade biscuits the next morning, and that was just fine by me.

To better understand Southern Tomato Gravy, here are a few important things to know:

• Southern Tomato Gravy is a traditional Southern dish often served over homemade biscuits, rice, grits, or even mashed potatoes.
• It is typically made with tomatoes, flour, and fat. Bacon grease and butter are the most commonly used fats.
• The gravy is usually seasoned simply with salt and pepper, though many cooks add a pinch of sugar to balance the tomatoes’ acidity.
• Additional ingredients like onions, garlic, herbs, or sausage can be added for extra flavor.
• While tomato gravy is often served for breakfast, many Southern families enjoy it any time of day because it is pure comfort food.
• Every Southern cook has their own special version.

Now that you know the story behind this comforting Southern classic, let’s gather a few simple ingredients, a non-stick skillet, and get ready to make a rich, flavorful batch of Southern Tomato Gravy right in your own kitchen.

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Ingredients You Will Need

Some of the best Southern recipes were created from simple ingredients already sitting in the kitchen or growing in backyard gardens. Tomatoes thrive in the South, and Southern kitchens were rarely without salt, pepper, and bacon drippings for added flavor and richness.

This recipe may have a short ingredient list, but it is definitely not short on flavor.

• Tomatoes (fresh, canned, or stewed)
• Bacon grease or butter
• Flour
• Salt and pepper
• Optional additions: onions, garlic, cayenne pepper, or a pinch of sugar;
• Stir in a heavy cream or milk for a creamier gravy.
• Adding chicken broth creates an even richer, deeper flavor.

This recipe is proof that simple ingredients can create surprisingly big flavor.

How to Make Southern Tomato Gravy

As I mentioned earlier, every Southern cook has their own way of making tomato gravy. So let’s start with the basic version first. Once you master the original recipe, you can have fun experimenting with your own variations later.

Suggested Steps:

1. Fry the diced bacon in a skillet over medium heat until crispy.
2. Scoop the bacon from the skillet, leaving the drippings in the pan.
3. Reduce the heat to medium-low and stir in the flour, stirring often as you create a roux.  Cook until lightly golden.
4. Gradually whisk in the crushed or diced tomatoes, including their juices.
5. Add a pinch of sugar to balance acidity, then season with salt and pepper.
6. Add chicken broth or milk. I also like to you V-8 juice.
7. Simmer until thickened, then serve over biscuits, grits, rice, or mashed potatoes.

Helpful Tips:

• Gather all ingredients before you begin cooking.
• Stir constantly to help prevent lumps.
• Low heat prevents scorching. Simmer gently for about 10-15 minutes or until thickened.
• Adjust the thickness with a little milk for creaminess or chicken broth for a richer flavor
• This is one of those recipes you will quickly file under “easy and good.”

Simple, hearty, and full of old-fashioned Southern flavor, this Southern Tomato Gravy is the kind of comforting recipe that turns an ordinary meal into something warm, memorable, and worth sharing around the table.

Southern Tomato Gravy Recipe

If you are ready for a taste of true Southern comfort food, this easy Southern Tomato Gravy recipe comes together with simple pantry staples and delivers rich, savory flavor in every spoonful.

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Southern Tomato Gravy

Simple yet deeply satisfying, Southern tomato gravy is a rich, savory gravy made by simmering ripe tomatoes with a rich roux of flour and bacon drippings or butter, creating a velvety texture.

Course breakfast, brunch and dinner

Cuisine American Southern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 70kcal

Author Blissful Foods Plus

Equipment

• 1 12-inch cast iron skillet or
• 1 non-stick skillet
• 1 whisk

Ingredients

• 3 tbsp butter or bacon drippings (from 1/2 lb of sliced bacon cooked)
• ¼ cup onion (finely chopped)
• 1 – 28.0 oz. can of diced tomato (or 3 to 3½ cups fresh diced ripe tomatoes)
• 2 tbsp all-purpose flour
• 1 tsp sugar
• 1 tsp sea salt
• 1 Pinch black pepper
• 1 ½ cups chicken broth I also like to use V8 juice

Instructions

• Heat the bacon drippings or butter in a large skillet over medium heat. Add chopped onions, stirring often until the onions have softened,
• Add the flour and stir constantly until it turns a light caramel color. Make sure not to burn the roux. This takes a couple of minutes. Stir in the chicken broth and whisk vigorously until totally incorporated. Continue stirring until thickened,
• Add tomatoes, sugar, pepper, and salt. Bring to a boil over medium heat. Continue stirring, reducing the heat to a simmer, leaving uncovered. Cook another 5 minutes just to thicken.
• Once thickened, serve over split hot biscuits or grits. Sprinkle with chopped cooked bacon.

Feel free to add any seasonings you may prefer. This is a basic tomato gravy recipe. I encourage you to get creative with different flavor profiles.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1serving gravy | Calories: 70kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 468mg | Fiber: 1g | Sugar: 4g

Nothing pairs better with rich Southern Tomato Gravy than a pan of warm, buttery biscuits, so be sure to check out my homemade Southern Biscuit Recipe for the perfect finishing touch to this comforting meal

Best Ways to Serve Tomato Gravy

Well, I have already shared that this dish feels like a culinary hug to me. Once you make tomato gravy for the first time, you will probably start coming up with your own favorite ways to serve it, too.

Here are a few of mine, in no particular order:

• Over hot buttermilk biscuits
• Spooned over creamy grits
• With fried pork chops
• Alongside eggs and bacon
• Poured over rice or mashed potatoes

Personally, my favorite tomato gravy is made from the drippings left behind after frying pork chops. That extra flavor takes it to another level.

Many Southern families consider biscuits and tomato gravy the very definition of Southern comfort food.

Southern Tomato Gravy Tips and Variations

Once you make tomato gravy for the first time, it probably will not be your last. There are endless ways to customize this simple recipe.

Here are some of my favorite ideas:

• Add crumbled bacon upon serving.
• Use fresh garden tomatoes during the summer.
• Add your favorite fresh herbs.
• Stir in chopped green onions.
• Add extra black pepper for a little kick.
• Sprinkle cheddar cheese on top.
• For a spicy kick, add cayenne pepper or hot sauce.
• Use heavy cream for extra richness.
• Add chicken broth to deepen the flavor.

Tomato gravy is one of those forgiving recipes that welcomes creativity.

How to Store and Reheat Tomato Gravy

Tomato gravy stores beautifully, and when I make an especially good batch, I always save leftovers for later.

Here are a few simple storage tips:

• Allow the gravy to cool completely before refrigerating or freezing.
• Store in an airtight container in the refrigerator for up to 4–5 days.
• Tomato gravy freezes well and keeps its quality for up to 3 months.
• Reheat slowly and gently on the stovetop over medium-low heat until hot and bubbly.

Gravy may thicken during storage. Adding a splash of chicken broth while reheating will loosen it.

I have lived in the South my entire life, and when people ask me how I would describe it, I always think of simple living, warm hospitality, and meals made from what is fresh and available. Spring arrives in vibrant color, summers overflow with green fields and backyard gardens, and fruit trees grow heavy with sweet, fragrant fruit.

Southern Tomato Gravy still reflects those humble Southern roots today. It proves that simple ingredients can create memorable meals filled with comfort and tradition. It is easy to make, affordable, deeply satisfying, and just as welcome at breakfast as it is at supper.

So grab a few plump, ripe tomatoes and see what all the talk is about.

“One bite of warm biscuits covered in creamy tomato gravy, and suddenly the world feels a little softer.”

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The post Southern Tomato Gravy: Easy Southern Comfort Food appeared first on Blissful Foods Plus.

Introduction

The biggest food day of the year is about to land on our doorsteps, bringing families and friends together to celebrate every beloved, mouthwatering dish we hold dear. And yes, Holiday Crockpot Mac and Cheese will be right there on that table, stealing hearts one creamy scoop at a time. Down here in the South, it’s the day when all our family kitchen legends show off their best, and now and then, a brand-new holiday cooking star is born. So grab your spoon, settle in, and let’s make a version that might earn a spot on your table year after year.

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you

Mac and Cheese Comes to America

Before we all started scooping creamy mac and cheese onto our holiday plates, this beloved dish had quite a journey getting here. It’s an American story that begins with James Hemings, an incredibly talented chef who cooked in the kitchen of President Thomas Jefferson. Hemings, an enslaved Black man and the half-brother of Jefferson’s wife, traveled with Jefferson to Paris, where he trained under master French chefs. There, he learned to prepare a luxurious version of macaroni and cheese made with silky béchamel and rich Gruyère.

When he returned to Monticello, Hemings brought that recipe home, giving mac and cheese its very first foothold in America. And while Jefferson often gets the spotlight, it was Hemings’ remarkable skill that truly introduced this dish to the New World.

From those beginnings, mac and cheese slowly made its way from elegant tables to everyday kitchens. Black families, especially throughout the American South, became its devoted caretakers, passing it down through generations and adapting it with love, flavor, and family tradition.

Historical reference adapted from Food Republic

Comfort Food Supreme: Holiday Crockpot Mac and Cheese

Have you ever wondered why mac and cheese always lands in the top five most-loved comfort foods? Even in its simplest form, that creamy, cheesy goodness is soothing, satisfying, and downright comforting from the very first bite to the very last.

Mac and cheese come in all kinds of glorious forms. There’s the extra decadent holiday version, baked in the oven until the top is golden and the edges are bubbling with rich, melt-in-your-mouth flavor. And then there’s the stovetop classic — a quick swirl of noodles with butter, milk, and cheese, simple, speedy, and oh my stars always delicious.

No matter how it’s made, mac and cheese has a way of bringing pure joy to the table, and that’s precisely why we keep coming back for more.

And if you’re building a true Southern comfort spread, don’t miss my classic Southern Hashbrown Casserole—and be sure to check out my Surviving Holiday Cooking tips and tricks to keep the whole feast stress-free.

Holiday Mac and Cheese Super Hero: The Crockpot

But as much as we adore a beautiful baked mac and cheese, it does come with one big holiday hiccup — it just doesn’t travel well. It may come out of the oven looking picture-perfect, but by the time it reaches Grandma’s house or the church fellowship hall, those noodles have soaked up every last drop of that creamy goodness. The flavor is still there, but the moisture is not. Gone. And nobody wants dry mac and cheese on the biggest food day of the year.

That’s where my holiday hero steps in the Crockpot. It cooks low and slow, stays creamy for hours, travels like a dream, and shows up at the table just as warm, rich, and velvety as when you make it. Now that’s the kind of mac and cheese that makes everyone smile.

This Crockpot Macaroni and Cheese is the holiday side dish you’ll make year after year. It’s rich, creamy, and velvety-smooth, with that classic Southern comfort we all grew up loving, only easier. No babysitting the stove. No worrying about dry noodles. Just simple ingredients, a slow cooker, and a little patience that pays off most deliciously. It travels beautifully, stays warm for hours, and fits right in on any holiday table, from family dinners to potlucks and church gatherings. One spoonful, and everyone will swear you’ve been stirring over the stove all day, but your secret’s safe with me.

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No-Fail Holiday Crockpot Mac and Cheese Recipe

This Crockpot Mac and Cheese Recipe is your new holiday lifesaver.  It’s creamy, cozy, and unbelievably smooth. Delivering the kind of comfort food that brings everyone straight to the table.  Made low and slow, it stays velvety for hours and travels beautifully, making it perfect for family gatherings, church dinners, and the busy holidays: no oven, no fuss, no dry noodles, just pure, old-fashioned mac and cheese goodness.

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Holiday Crockpot Mac and Cheese

If you've ever wished your holiday mac and cheese would stay creamy from your kitchen to the car to the dinner table, then this crockpot version is your answer. It's rich, cheesy, and downright irresistible, with that slow-cooked magic that keeps every bite silky and comforting.

Course Dinner, Potlucks, Holiday gatherings, BBQ’s

Cuisine American Southern

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 16 servings

Calories 374kcal

Author Blissful Foods Plus

Equipment

• 1 8 Qt non-stick pot w/lid
• 1 5 Qt colander
• 1 6 Qt crockpot
• 1 grater

Ingredients

• 1 lb elbow macaroni noodles
• 1 lb sharp cheddar cheese (16 oz.)
• ½ lb sharp white cheddar (8 oz.)
• 3 oz cream cheese (cubed)
• 4 tbsp butter (cubed)
• 1 large egg
• 1 large egg yolk (whisk eggs together)
• 1½ cups whole milk
• 1 can evaporated milk (12 oz)
• 1 tsp ground black pepper
• 1 tsp garlic powder
• ½ tsp nutmeg

Instructions

Prep

• Spray the sides and bottom of your crockpot. Boil your macaroni noodles in a large pot of well-salted water. Only cook them for about 6-7 minutes, remove from the stove, and drain in a colander. Pour cold water over noodles to stop the cooking and rinse off starch, then set aside to drain.
• Shred both cheeses using a grater. While it may be more convenient to buy pre-shredded cheeses, keep in mind that they often have a wax coating that can interfere with melting. For an exceptional mac and cheese, it's best to shred your own cheese to achieve that smooth, creamy consistency we love. Cube 3 ounces of cream cheese and 4 tablespoons of butter, keeping them the same size for even melting. In a small mixing bowl, whisk together one whole egg and one egg yolk until thoroughly combined.

Assembly

• Pour all the elbow macaroni into the Crockpot. Add 1 ½ cups of whole milk and one 12-ounce can of evaporated milk. Scatter the cubes of butter and cream cheese over the noodles. Set aside about 1 ½ cups of shredded cheese for topping, and mix the remaining cheese into the noodle mixture, stirring until well combined.

Cook Mac and Cheese

• Set the crockpot to low and cook for 2 hours. At the 1-hour mark, check the ingredients and stir them. During the last 15 minutes of cooking, add the remaining 1½ cups of cheese as the top layer for the mac and cheese. If you prefer a crunchy topping, toast crushed crackers mixed with butter in the oven first, then sprinkle them over the reserved cheese during the final 15 minutes of cooking for added crispiness. If you have other topping ideas, like adding bacon bits, this would be the time to add them.

Tips

• Here are two important tips for cooking pasta:

  1. Properly salt your pasta water. Add enough salt until the water tastes like a salty broth—right on the verge of being too salty.

  2. Do not fully cook the elbow macaroni. Undercook the noodles so they don’t become mushy. I cook mine for about 7 minutes. Remember, they will finish cooking in the Crockpot. Immediately drain and rinse. If you don't, the noodles will continue to cook somewhat, and the starch from the noodles will thicken the mac and cheese.

  I really enjoy smoky mac and cheese with a crunchy topping. Switch to 8 ounces of Gruyère instead of sharp white cheddar, and definitely add toasted, buttery crushed crackers or breadcrumbs and chopped bacon.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 26g | Protein: 17g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 26mg | Sodium: 355mg | Potassium: 212mg | Fiber: 1g | Sugar: 4g

Conclusion

Why stress over a dry, less-than-perfect holiday mac and cheese when you can serve one that turns out dreamy every single time? This recipe truly changes the game. It’s an easy, no-fail way to bring one of the most beloved holiday sides to the table—warm, creamy, and crowd-ready from the moment you walk out the door. It travels beautifully, frees up precious oven space, and comes together with almost no effort. Honestly, it’s a win-win dish that delivers perfect results without the drama. So why wait? This is the mac and cheese solution you’ve been looking for.

Good food has a way of slowing us down, bringing us together, and making the simplest moments feel extraordinary.

The post Holiday Crockpot Mac and Cheese: Easy and Crowd-Pleasing appeared first on Blissful Foods Plus.

Introduction

The holidays are closing in fast, and as I sit here planning my menus, I can’t help but drift down memory lane. It always happens when I pull out my recipe for Southern Hashbrown Casserole. This dish is requested year-round, especially at Christmas, when the ham is the star of the table. It pairs beautifully with ham or just about any meat you can imagine.

So don’t think for a second that this casserole is just for the holidays. Oh no, it’s right at home at summer barbecues too. Creamy, cheesy, and perfectly savory, it’s one of those recipes that fills a crowd and wins hearts every single time.

No one’s entirely sure where it first came from, but my guess? Somewhere in the South, the land where casseroles are as typical as sweet tea and Sunday suppers. It really started showing up everywhere in the 1980s, especially at church potlucks. And once you taste it, you’ll understand why it’s been passed down and passed around ever since.

So grab your casserole dish, some frozen hashbrowns, a can of cream of chicken soup, a cup of sour cream, and a good handful or two of shredded cheese. Let’s stir up something rich, creamy, and oh-so comforting, the kind of dish that earns its place on your family’s “must-have” list.

Southern Traditions: What’s in a Recipe’s Name

I’ve lived my whole life in the South, and one thing that still makes me smile is our habit of naming recipes after people. Why do we do it? Because it’s our way of keeping family close, of honoring the hands that spent hours in the kitchen rolling and stirring, making sure to add that extra pinch of love into every dish so they can hear the delight of each person in attendance. It’s nostalgia, belonging, and storytelling all rolled into one.

We remember the shouts of “Where’s Grandmother’s Chicken and Dumplings, did Aunt Lois make turnip greens and fried cornbread?”. All this was not just for their taste, but also for the memories it evokes. The laughter, the holidays, the “remember when.” These names carry history — a tiny part of the person behind the plate.

These holiday meals turn into friendly debates around here. Everyone’s got a favorite dish, and nobody makes it quite like Aunt Pauline, Aunt Lois, or Aunt Glenda Faye, and they’ll tell you so! The younger cooks, wide-eyed and eager, sit and listen, hoping that one day someone will add their name to the family’s list of “signature dishes.”

And let’s not forget the planners.. The family generals who make sure every must-have recipe makes it to the table. They’ve got a list that’s been years in the making. A few phone calls, a little sweet talking, and suddenly the menu’s set with every beloved side dish known to humanity.

Then comes the best part, the arrival time. The door swings open, and in pour the family and friends, the casseroles, and the chaos. Following all that, there’s always a pack of “food scouts” — usually the younger adults or mischievous teens, making a plan, knowing where everything is so they can get there first, sneaking tastes, poking around in the kitchen, and pretending to panic if someone didn’t bring their favorite mac and cheese or mashed potatoes. It’s part tradition, part comedy show, and all heart. In the South, food isn’t just food; it’s family, laughter, and more memories than we can carry home in one trip.

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Holiday Comfort Food: Southern Hashbrown Casserole

This casserole is comfort food through and through. Creamy potatoes, melted cheese, and a buttery, golden cracker topping (or cornflakes) that adds the perfect crunch. Whether you’re cooking for a potluck, a family gathering, or a big holiday feast, this recipe never lets you down.

It’s simple to make, easy to customize, and always a crowd favorite. One taste, and you’ll know why it’s stood the test of time.

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Southern Hashbrown Casserole

Creamy, cheesy, and downright comforting, the Southern Hashbrown Casserole is the ultimate side dish for holidays, potlucks, or Sunday dinners, With a buttery ctunchy topping and rich flavor, it's a Southern favorite that never diasspoints.

Course Lunch, Dinner, Potlucks, Entertaining,

Cuisine American Southern

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 335kcal

Author Blissful Foods Plus

Equipment

• 1 large mixing bowl
• 1 large spoon
• 1 9×13-inch casserole dish

Ingredients

• 1 32 oz frozen diced/cubed hashbrown potatoes, thawed
• 1 10.5 oz can of condensed cream of chicken soup
• 1 8 oz container of sour cream
• 2 cups shredded cheddar cheese
• 1 cup butter (2 sticks) melted and divided
• ½ cup chopped onion
• ½ tsp salt
• ⅓ tsp black powder
• 1½ tsps garlic powder
• 1 cup cornflakes

Instructions

Prep

• Gather all ingredients and equipment. Spray the casserole dish with Pam and set it aside. Preheat oven to 350℉

Assembly

• In a large mixing bowl, mix the thawed hashbrowns, cheddar cheese, condensed cream of chicken soup, sour cream, ½ melted butter (1 stick), onion, salt, pepper, and garlic powder. Transfer the mixture into the prepared casserole dish. Sprinkle cornflakes over the top of the casserole. Drizzle the remaining melted butter over the Cornflakes. Place in the preheated oven and cook 60-80 minutes. Serve and enjoy!

Tips

• The original recipe that was passed down to me called for diced/cubed hashbrown potatoes. I have eaten the casserole made with shredded hashbrowns, and it was delicious, but I prefer diced/cubed hashbrown potatoes.
• Try some chopped cooked bacon on the cracker crust and enjoy an added smoky flavor.
• You can change the flavor by using mushroom or celery soup instead.
• Buttery crackers, like Ritz, can be used instead of Cornflakes. I usually have crackers on hand before I have Cornflakes, so I use crackers most of the time. Potato chips are another good alternative for a topping.
• For 24 servings, double each ingredient in the recipe and mix well. However, make sure to use a wider, longer casserole dish instead of a deeper 9 X 13 dish. This will allow the casserole to cook more evenly. When I double the recipe, I will also cook it 10-15 minutes longer.

Notes

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 17g | Protein: 1g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 70mg | Sodium: 520mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g

Variation Ideas for the Classic Southern Hashbrown Casserole

You can take this classic Southern Hashbrown Casserole and dress it up in all kinds of delicious ways. Add diced ham, crumbled bacon, or cooked sausage to turn it into a heartier main dish. Swap the cheddar for Colby Jack, pepper jack, or a smoky Gouda to change the flavor profile. You can even toss in chopped onions, green chiles, or a handful of diced peppers for a little extra color and crunch. And if you love a crispy topping, try panko breadcrumbs instead of crackers. Simple changes, big flavor, and plenty of room to make it your own.

Conclusion

So now you know — this Southern Hashbrown Casserole isn’t just a recipe, it’s a tradition. If your family loves cheese and potatoes (and who doesn’t?), you’re about to make a new favorite. It’s easy to use, travels well, and disappears fast.

Try it out before the holidays, and you might find it’s the dish everyone asks for next year. Go ahead and give it a stir — your new holiday classic is waiting.

If you’re planning your holiday feast and want to keep the joy high and the chaos low, be sure to check out my guide on surviving holiday cooking. It’s your friendly roadmap to mastering the madness!

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

The post Southern Hashbrown Casserole: A Cheesy Holiday Classic appeared first on Blissful Foods Plus.

Wanna keep the kitchen cool while serving great meals to everyone’s surprise?  Well, keep reading.  The upcoming recipe ideas will offer a more straightforward, cooler cooking method that is ideal for outdoor parties and weeknight dinners, with minimal heat in the kitchen.

Keep the Kitchen Cool with Summer’s Slow Cooker Secrets

Summer’s heat can turn the kitchen into a sauna. Who wants that? Here’s where slow cookers step in like culinary superheroes. Toss in your ingredients, set it, forget it, and let the magic happen while you sip lemonade on the porch or binge your favorite show. The aroma drifts through the house, teasing taste buds, while you stay calm and carefree. Simple. Delicious. No stress. Just slow, savory goodness.

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Slow Cooker Equipment List

Must-Have Essentials

Slow cooker with a removable crock and glass lid – choose a size and shape (oval vs. round) that suits your meal preferences.

Smart Accessories:

• Slow cooker liners – disposable or reusable silicone liners simplify cleanup by protecting the insert.
• Lid latch or silicone strap – keeps the lid securely in place during transport.
• Silicone roasting rack – helps elevate meat for even cooking and makes it easier to lift out.
• Reusable sealable freezer bags are excellent for “dump-and-go” meal prep. Prepare meals in advance, freeze them, and thaw and add them to the cooker as needed.
• Digital thermometer or probe – some models include this for precise meat doneness.
• Travel carrier bag (insulated) – for keeping dishes secure and hot when bringing them to a gathering.

Smart Slow Cooker Tips to Maximize Flavor and Cool

To make the most of your slow cooker strategy this season, consider these smart moves:

• Think “Low and Slow.” Cooking on low minimizes heat spikes, preserves flavors, and keeps you comfortable.
• Prep ahead. Even the night before. Have everything ready so when morning comes, you can start cooking without heating the whole house. Dinner will be prepared without the midday sweat.
• Resist lid-peeking. Heat escapes when you lift the lid, which extends your cooking time.  Trust the cooker.
• Slow cooker liners–easy cleanup. Less scrubbing, more lounging.
• Lean into energy savings.  Slow cookers use much less electricity than ovens or stovetops. Keeping your electric bill and the kitchen cooler.

Crowd-Worthy, Keep the Kitchen Cool, Recipes to Try

Ready to slow down without losing flavor?  Here are some recipe ideas you are going to love:

Garlic Herb Beef Roast

Add a 3-pound chuck roast to the slow cooker along with onions, carrots, celery, garlic, beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Cook low and slow (8–9 hours) until the meat is tender. Shred and serve with the veggies, mashed potatoes, and gravy.

Lemon Garlic Chicken Thighs

Sear bone-in chicken thighs, then layer them into the slow cooker with lemon slices, garlic, broth, paprika, oregano, salt, and pepper. Cook 6 hours on low. Finish with fresh parsley—perfect over rice or veggies.

Lasagna Pasta Casserole

Brown Italian sausage with onion and garlic, then stir in marinara sauce, water, and uncooked pasta. Drop ricotta on top, sprinkle with mozzarella and Parmesan. Cook for 4–5 hours on low, then finish with additional cheese before serving.

More Keep the Kitchen Cool Recipe Inspirations

• Weeknight Crowd Pleasers: Try Slow-Cooker Pepper Steak, Garlic Pork Roast, or Blackberry Pork Tenderloin.
• Light and Vibrant Summer Picks: Shrimp Tacos, Lemon-Pepper Chicken Thighs with Broccolini.
• Versatile Sides and Comfort Food: Corn Chowder, Minestrone, and Butter Chicken – robust dishes with effortless preparation.
• No-Fuss Crowd Favorites for Gatherings: Slow-Cooker Ranch Chicken Sandwiches, BBQ brisket sliders, or Buffalo Dip.

Can you see just how easy this can be?  It doesn’t take a complicated recipe; just a little planning and preparation, and you are on your way to serving one delicious meal after another.

Here’s a recipe for Slow Cooker Dr. Pepper Pulled Pork that’s sure to become a family favorite. Keep some buns handy, grab a side of chips, pasta salad, or coleslaw, and you’ve got a delicious meal with almost no effort. Perfect for game day, casual get-togethers, or anytime friends and family drop by. You’ll be the hero of the table without breaking a sweat!

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Slow Cooker Dr.Pepper Pulled Pork

Tender, fall-apart pulled pork meets a sweet and savory twist in this slow cooker favorite. Dr. Pepper adds a subtle caramelized sweetness that perfectly balances the rich, smoky flavor of the pork. It’s effortless to make, just set it and forget it, and comes out juicy, flavorful, and ready to pile onto buns, top nachos, or serve with your favorite sides. Perfect for game day, family dinners, or anytime comfort food cravings hit!

Course Lunch, Dinner, Potlucks, Entertaining,

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 8 servings

Calories 361kcal

Author Blissful Foods Plus

Equipment

• 1 6 qt slow cooker

Ingredients

• 3-4 pound pork shoulder or pork butt
• 1 tbsp paprika
• ½ tsp black pepper
• ¼ tsp cayenner pepper ( optional ) This is for added heat,
• ½ tsp garlic powder
• 1 large onion ( roughly chopped ) Place on bottom of slow cooker crock.
• 1 tsp kosher salt)
• 12 ounces Dr. Pepper
• 1 cup barbeque sauce Your favorite sauce

Instructions

Seasoning Pork:

• In a small mixing bowl, mix paprika, black pepper, cayenne pepper, garlic powder, onion powder, and salt.. Rub this dry mixture directly onto the meat on both sides.
• Lightly spray the slow cooker pot with cooking spray, or use a slowcooker crock liner. Place the rough-cut sliced onions on the bottom of the slow cooker pot and gently place the seasoned pork on top of the onions.
• Pour the 12 ounces of Dr Pepper over the top of the pork.. Set the slow cooker to low heat to cook for 8-9 hours or high heat for 4-5 hours.
• This pork will be so tender that all you need are two forks to shred the meat with. Leave the pork in its juices. If your pork has too much juice, remove some to reduce the moisture, then add your favorite BBQ sauce, and stir. After adding the BBQ sauce, you can continue to cook the pork another 30-40 minutes if you wish, or simply add BBQ sauce and serve.

Serving Suggestions:

• Serve on hamburger buns, Texas toast, or Hawaiian dinner rolls for sliders.
• Serve with chips, a cold salad, coleslaw, or pasta salad.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

The nutritional information is based on 1 serving of the 8 servings the pulled pork recipe renders.

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 20g | Protein: 39g | Fat: 11g | Cholesterol: 136mg | Sodium: 815mg | Fiber: 1g | Sugar: 18g

Serving Suggestions & Summertime Pairings for Keeping it Cool in the Kitchen

Here are a few suggestions for serving up your new beat-the-heat meals:

• Keep it Cool.  Pair warm dishes with cold, crisp side options, such as coleslaw, green salads, pasta salads, and chilled dips.
• Keep it Simple: As I said earlier, no complicated recipes needed here.  Let the slow cooker do its thing!
• Keep the Leftovers: Use them the next night.  Dr. Pepper Pulled Pork leftovers make some tasty nachos the next night.

Slow cookers make mealtimes a breeze, and baked potatoes are my personal favorite. Wash six potatoes, prick them with a fork. First, rub with olive oil, then generously with salt and pepper. Then, let the slow cooker do its magic on High for 2.½ to 3 hours. Top them with leftover pork or chili from the night before and let everyone create their own loaded masterpiece. Easy, fun, and a meal that brings the whole family together.  Give sweet potatoes a try, you’ll love them.

Another favorite recipe of mine is my Crockpot Lasagna. 

Conclusion: Keeping Your Cool

Whether you’re hosting summer gatherings or want a stress-free family meal, the slow cooker is your best ally.  They keep your kitchen cool, lower your energy bills, and lighten your lifestyle; all without sacrificing any flavor.

Now it’s your turn to pull out the slow cooker, plug it in, and pick a recipe that sings summer. Let the pot work its magic while you stay chilled.

What’s On Your Summer Slow Cooker Rotation?

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The post How to Keep the Kitchen Cool with Simple Slow Cooker Recipes appeared first on Blissful Foods Plus.

Introduction

There’s just something magical about breakfast down South. It doesn’t start—but arrives—on the back of a hot, golden biscuit. Light, fluffy, and crisp on the bottom as if it knows it’s showing off. From there, the possibilities are as vast as a Southern front porch. Eggs? Of course. Grits? Always. Ham, bacon, or maybe a slather of tomato gravy that tastes like Sunday morning. And now, stepping onto the plate with their own kind of magic: Pigs, Figs, and Biscuits.​

Here’s the real Southern twist: breakfast isn’t just for mornings. Nope. We’ll proudly serve it at supper, lunch, or whenever hunger taps you on the shoulder. It’s comfort food on call.

Some days, it’s pancakes and bacon, simple, sweet, and just enough. Other days, we go all in: grits, biscuits, eggs, meat, and maybe a little mischief. But let me tell you about one of my all-time favorites, Pigs, Figs, and Biscuits.

It’s a no-fuss, big-flavor breakfast that starts with biscuits (homemade or the good frozen kind you stash in the back of the freezer for mornings like this). Every respectable Southern kitchen has a jar of fig preserves hiding in the pantry. I’m lucky—there’s a fig tree out back that shows off every June. I turn those beauties into fig preserves, but don’t worry; the store’s got you covered if your backyard’s fig-less.

Now, all we’re missing is the pig. A petite pork tenderloin, sliced thin and fried just right. Juicy, savory, and perfect between those warm biscuits with a dollop of sweet fig.

So go ahead, settle in, pour yourself a cup of coffee, and stay awhile.

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The Inspiration Behind Pigs, Figs, and Biscuits

In the South, whether cooked indoors or outdoors, serving a hearty meal is a cherished tradition. I’m all about the outdoors, whether it’s casting a line, stalking deer, or just floating in the water. And absolutely nothing beats cooking outside. Why settle for a soggy sandwich when you can fry up fresh-caught fish right by the river? Add some crispy hushpuppies, creamy coleslaw, and potato salad, and you’ve got a feast.​

This particular breakfast idea was inspired by an article I read many years ago, likely in Southern Living, about a Southern family that hosted an annual dove hunt. This article immediately caught my attention because everything was set up to be cooked, served, and enjoyed outside on a beautiful fall morning—including the finest linens, china, table, and chairs. After the hunt, the hunters and their families would gather for an outdoor brunch, serving dishes that celebrated their shared experiences and memories. There were many recipes to sort through, but the one that caught my eye combined biscuits, pork, and fig preserves, a trio that resonated with my Southern roots. I could not wait to try it! Well, I absolutely loved the flavor combination!

The Star Ingredients of a Southern Breakfast Delight: Pigs, Figs, and Biscuits

Pigs, Figs, and Biscuits

• Biscuits: Homemade or quality store-bought frozen biscuits.
• Fig Preserves: Store-bought or homemade (see recipe below).
• Pork Tenderloin: Thinly sliced.
• Seasonings: Salt, pepper, and your favorite herbs.
• Flour or Cracker Meal: Something to dredge the sliced pork in.
• Cooking Oil: For frying

In today’s busy world, it’s totally okay to rely on time-saving helpers like a bag of frozen biscuits or a jar of store-bought fig preserves—your dish will still turn out delicious. Even with these shortcuts, you’ll end up with that 5-star, homemade-quality flavor that wows everyone. My favorite frozen biscuit is Walmart’s Great Value Southern Buttermilk Biscuits. Just in case you’re interested. So relax and enjoy the process; shortcuts help you get a great taste with less stress, and that’s something to feel great about.

A Southern Biscuit Delight

Whether you choose a frozen biscuit or make a homemade one, this biscuit will delight.

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Fried Peppered Pork Biscuit

Whether enjoyed as a breakfast staple or a brunch favorite, the Fried Peppered Pork Biscuit offers a delicious fusion of crispy, peppery pork and tender, flavorful biscuits, embodying the essence of Southern comfort food.

Course breakfast, brunch, lunch, dinner

Cuisine American Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 12 servings

Calories 281kcal

Author Blissful Foods Plus

Equipment

• 1 12-inch cast iron skillet
• 1 fried food spatula
• 2 shallow bowls

Ingredients

• 1 lb pork tenderloin
• 1 cup cracker meal
• 1½ tsp black pepper, freshly ground
• ½ tsp salt
• ½ cup milk
• ½ cup vegetable oil
• 12 frozen biscuits

Instructions

Prepare the Pork Tenderloin

• Remove silver skin from the pork tenderloin. Make sure to leave a thin layer of fat. Cut the tenderloin into ¼-inch thickness.

Prepare Dredge

• In a shallow bowl, stir together one cup of cracker meal, pepper, and ½ teaspoon of salt until well blended. In the second shallow bowl, pour the ½ cup of milk. Lightly salt the pork slices on both sides and dredge in flour mixture. Shake to remove any excess flour, then dip into the milk and dredge in the flour mixture again. Knock off excess flour and then repeat the process for all slices.

Bake the Biscuits

• Before I start frying the pork, I will place my favorite frozen biscuit into a preheated 425℉ oven to bake. Just follow the instructions on the package.

Fry the Pork

• Fry the pork slices in two batches in a 12-inch cast-iron skillet over medium heat for about 3 minutes per side or until golden brown. Drain on a wire rack placed over paper towels.

Serve

• Within minutes of frying the pork, the biscuits should be ready to come out of the oven. Split the biscuits, add the fried pork and spread on the Fig Onion Jam, recipe included, for a flavorful Pigs and Figs biscuit delight..

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

I prefer Cracker Meal for my fried food needs because of the extra crispness it delivers. If you don’t have Cracker Meal, use your favorite coating or substitute 3/4 cup of all-purpose flour plus 1/4 cup white cornmeal.

Nutrition

Serving: 1biscuit | Calories: 281kcal | Carbohydrates: 29g | Protein: 11g | Fat: 12g | Cholesterol: 44mg | Sodium: 776mg

A Sweet and Savory Fig Onion Jam Spread

Elevate your Southern biscuits with this semi-homemade Fig and Onion Jam, a delightful blend of sweet and savory flavors that brings a touch of gourmet to your table. Combining the natural sweetness of figs with the rich, caramelized depth of onions, this jam offers a harmonious balance that’s both comforting and sophisticated.​

Perfect for spreading on warm, buttery biscuits, this jam also pairs wonderfully with a variety of cheeses, making it an excellent addition to charcuterie boards. Its versatility extends to enhancing sandwiches, glazing roasted meats, or simply enjoying it by the spoonful.

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Fig and Onion Jam

Whether you're hosting a breakfast, brunch or seeking to add a special touch to your everyday meals, this Fig and Onion Jam is a flavorful companion that celebrates the essence of Southern hospitality.

Course breakfast, brunch, lunch, dinner

Cuisine American Southern

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1 cup

Calories 56kcal

Author Blissful Foods Plus

Equipment

• 1 medium saucepan
• 1 wooden spoon

Ingredients

• ½ cup chopped sweet onion
• 1 tsp olive oil
• ⅓ tsp dried rosemary
• ¼ tsp dried crushed red pepper
• 1- 11.5 oz jar fig preserves
• 1 tsp fresh lemon juice
• ¼ tsp kosher salt

Instructions

Fig Onion Jam

• Saute' chopped onion in hot olive oil in a medium saucepan over medium heat for 4 minutes. Add the rosemary and dried crushed red pepper flakes and saute' 1 minute. Stir in the fig preserves, lemon juice, and kosher salt. Cook, stirring often, for another minute.

Serve

• Serve warm with the Fried Pepper Pork Biscuits recipe included with this post.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1tablespoon | Calories: 56kcal | Carbohydrates: 14g | Protein: 0.73g | Fat: 0.28g | Fiber: 2.1g | Sugar: 10g

Serving Suggestions and Pairings

Pigs, Figs & Biscuits isn’t just breakfast; it’s a newfound Southern treasure on a plate. Light enough to keep you nimble, hearty enough to keep you happy. It’s a go-to for weekday mornings when you need a little extra cheer. But don’t stop there. This dish shines at holiday brunches, family gatherings, or anytime you want to impress without all the stress. Morning, noon, or night, it’s always the right time for a bite of Southern comfort.

Southern Tomato Gravy is another great choice to pair with the Fried Peppered Pork Biscuit.

Conclusion

So there you have it, Pigs, Figs & Biscuits: a Southern breakfast that’s as comforting as a porch swing on a lazy morning. Whether you’re feeding a crowd after a hunt or just treating yourself to something special, this dish brings incredible flavor to any table. It’s simple, satisfying, and steeped in tradition. Now, go on and give it a try! Discover the magic of Pigs, Figs, and Biscuits!

Happy Pigs & Figs!

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

The post Pigs, Figs and Biscuits: A Sweet and Savory Breakfast Surprise appeared first on Blissful Foods Plus.

Introduction

Southern greens aren’t just another veggie on the plate. No, down here, in the South, their tradition. Their heritage is wrapped in tender, leafy goodness. Whether it’s collards, turnips, kale, or mustard, each bite brings warmth straight to your soul. Simmered low and slow, or sauteed in a flash, these greens carry a history that’s as rich as their flavor.

Nothing is better than a big pot bubbling away on the stove, homegrown greens slowly breaking down, filling the air with the smell of comfort. And that flavorful broth, known as pot likker—oh, it’s treasured just as much as the greens themselves.
Many families have gathered around a table where stories are swapped, greens are devoured, and pot likker is savored with every crumb of cornbread. This is a meal that leaves you feeling full, satisfied, and genuinely grateful. That’s life in the South. Simple, soulful, and oh-so-delicious.

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Why Southern Greens Are a Comfort Food Staple

You know that feeling when you bite into something that’s not just food but a lasting memory? That’s Southern greens. Cooked low and slow, often with a savory hunk of ham hocks or smoked turkey, they wrap you in a blanket of flavor. It’s not just the nourishment; it’s the heartiness and warmth that stick with you, making these greens a staple. They evoke Sunday suppers, family gatherings, and cozy afternoons with loved ones. It’s more than just nourishment; it’s a taste you will find yourself craving throughout the year.

The Heritage Behind Collard, Turnips, Kale & Mustard in Southern Cooking

Southern greens in the South. Their roots stretch far and wide, back to Africa, over to Europe, and then blossom in the American South. African slaves brought their knowledge of greens with them, and with time, collard, mustard, and turnip greens became culinary cornerstones. These hardy greens thrived in the South. Today, these greens carry both a cultural legacy and a delicious one, connecting the past to the present with every bite.

What Makes These Greens So Special?

Each type of green has its own personality. Collards, big, bold, and earthy, crave a slow simmer. Turnip greens, they’ve got that tang, a little bite that keeps you coming back. Kale, the Southern superfood, is sweet, rich, and full-bodied. Then there are mustard greens, fiery and peppery, with a punch that wakes up the taste buds. When they’re all on the table, it’s a flavor party. Earthy, tangy, sweet, and spicy, every green brings something magical to the mix.

The Essentials: Getting to Know Your Greens

Collard Greens: Bold, Hearty, and Packed with Nutrients

Collards are the heavyweight champs of Southern greens. Thick, dark, and nutrient-packed, they love a long, slow cook. Rich in vitamins A, C, and K, their firm texture is ideal for absorbing smoky, savory broths. With collards, every bite feels like it’s hugging your soul.

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Southern Collard Greens w/ Ham Hocks

Bring a soulful taste of Southern greens to your table with this hearty and flavorful recipe, featuring collard greens with ham hocks.

Course Lunch, Dinner, Potlucks

Cuisine American, Southern

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8 servings

Calories 221kcal

Author Blissful Foods Plus

Equipment

• 1 – large cast iron Dutch oven with a lid or
• 1 – large stockpot with a lid

Ingredients

• 2-(1lb) pkgs fresh collards greens, washed and chopped for convenience buy pre-packaged in produce dept. @ supermarket
• 8 cups chicken broth
• 2 – 3/4 lb smoked ham hacks
• 1 tbsp BaconUp or use bacon drippings
• 1 tbsp onion powder 1 cup of chopped onion if you prefer
• ¾ tsp garlic powder 6 fresh chopped cloves if you prefer
• ¼ cup apple cider vinegar
• ¾ tbsp sugar
• ¾ tsp salt
• ½ tsp black pepper

Instructions

Prep:

• If using fresh collards from the garden, make sure they are cleaned by rinsing several times in cool water to remove all sand. Once collards are cleaned, cut the large stalk that runs through center of each leaf. Chop collards before cooking.

If using fresh chopped onion and garlic:

• Add your bacon drippings in a large Dutch oven or stock pot and heat. Add chopped onion to bacon drippings and saute' for six minutes or so. Add garlic and ham hocks to the onions and saute for 1 minute.
• Add remaining ingredients: chicken broth, collard greens, apple cider vinegar, sugar, salt, and pepper, and stir. Bring to a boil over medium heat. Stir & then add lid. Reduce heat to medium-low simmer for about 2 hours or until greens are tender. Remove ham hocks and pull meat from the bone. Add pulled meat back to the pot and stir. Taste and season to your taste preference.

If using onion and garlic powder:

• Add bacon drippings to a large Dutch oven or large stock pot and heat. Add ham hocks and saute for 1 minute or so.
• Add remaining ingredients: chicken broth, apple cider vinegar, sugar, onion powder, garlic powder, salt, and pepper then stir. Add collard greens and stir. Bring to a boil over medium heat. Stir then add lid. Reduce heat to a medium-low simmer for about 2 hours or until greens are tender. Remove ham hocks and pull meat from the bone. Add pulled meat back to the pot and stir. Taste and season to your taste preference.

You can overcook collards. Recommended cooking time is 2 hours. Start testing every 15 minutes after the 2 hour recommeded cooking time until desired tenderness is reached.

If you tried this recipe, don’t forget to scroll up and tapthose stars! I’d love to know how it turned out for you.”

Notes

As an Amazon Associate, I earn commissions from qualifying purchases at no additional cost to you.

Nutrition

Calories: 221kcal | Carbohydrates: 16.1g | Protein: 7.7g | Fat: 11.8g

Turnip Greens: A Tangy Twist with an Earthy Bite

Turnip roots & greens, the tangy rebels of the bunch, bring a sharper, more bitter flavor to the table. They are often cooked with a splash of vinegar and a dash of sugar. Their smaller, tender leaves make them quick to cook, perfect for a flash in the pan. Turnips are rich in calcium and folate, and add an earthy balance to any meal.

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Southern Turnip Greens

A satisfying pot of simmering turnips and greens cooked to Southern perfection with smoked ham hocks. Serve alone with cornbread as a meal or as a side dish.

Course Lunch, Dinner, Potlucks

Cuisine American, Southern

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Calories 189kcal

Author Blissful Foods Plus

Equipment

• 1 – large Dutch oven with a lid or
• 1 – Large stock pot with a lid

Ingredients

• 3 (1-lb) pkgs chopped turnip greens
• 6 medium turnip roots
• 2 smoked ham hocks or 2 smoked turkey wings aprroximately 1 lb
• 1 tbsp BaconUp or bacon drippings or olive oil
• 8 cups chicken broth
• 1 tbsp onion powder Can use 1 cup of chopped onion
• 1 tsp garlic powder Can use 6 cloves of garlic chopped
• ½ tsp salt
• ½ tsp black pepper
• 2 tsp sugar
• 1 tbsp apple cider vinegar

Instructions

Prep:

• If you are using fresh turnip roots and greens from the garden, start by cutting the greens from the roots. Remove any large stems from the greens. Wash the greens thoroughly. This may take several rinses in cool water to remove all the sand. Once greens are cleaned chop into smaller pieces. Next, wash, peel, then cut the turnip roots into cubes. You can find freshly pre-washed, cut greens in the supermarket, conveniently packaged for immediate use at home. However, it's important to note that turnip greens usually do not include turnip roots, but you can find them nearby and purchase them separately.

If using fresh chopped onion and garlic:

• Add bacon drippings to the Dutch oven and heat. Add chopped onions and saute' 6 minutes or so. Stir in garlic and ham hocks or smoked turkey wings and saute for 1 minute. Add chicken broth, salt, pepper, sugar and vinegar. Stir. Add turnip roots and greens and stir.
• Bring to a simmer over medium-high heat: then reduce to low heat. Cover and simmer undisturbed until the greens and turnip roots are tender, about 45 minutes. As the greens cook, the liquid will become more concentrated with flavor. In the South, this is what is called "pot likker."
• After the greens have finished cooking, remove the smoked ham hocks or smoked turkey wings and separate the meat from the bone. Put the pulled meat back into the pot with the greens. Stir & taste. Season with salt and pepper according to your taste preference. Serve as a side or as a meal with cornbread.

If using powdered onion and garlic powder:

• In a Dutch oven, add 6 cups of low-sodium chicken broth and stir in the onion powder, garlic powder, salt, sugar, vinegar, and black pepper. Add your greens and turnip roots, then add smoked ham hocks or smoked chicken wings and stir.
• Bring to a simmer over medium-high heat: then reduce to low heat. Cover and simmer undisturbed until the greens and turnip roots are tender, about 45 minutes. As the greens cook, the liquid will become more concentrated with flavor. In the South, this is what is called "pot likker."
• After the greens have finished cooking, remove the smoked ham hocks or smoked turkey wings and separate the meat from the bone. Put the pulled meat back into the pot with the greens. Stir & taste. Season with salt and pepper according to your taste preference. Serve as a side or as a meal with cornbread.
• Do not worry if all the greens don't fit in the pot. Turnips cook down quickly, so keep adding the greens, stirring as you go, until you can place the lid on the pot.

Use this recipe and instructions for cooking mustard greens, and kale also.

If you tried this recipe, don’t forget to scroll up and tapthose stars! I’d love to know how it turned out for you.”

Notes

As an Amazon Associate, I earn commissions from qualifying purchases at no additional cost to you.

Nutrition

Calories: 189kcal | Carbohydrates: 14g | Protein: 7.7g | Fat: 11.8g

Kale: The Southern Superfood with a Rich Flavor

Sure, Kale is trendy. However, kale has long been a Southern favorite, even before it gained popularity in the health-food spotlight. Kale is slightly sweet and packed with fiber and antioxidants, giving any dish a nutritious boost. Saute it, stew it, or bake it; its velvety texture adds richness and depth.

Mustard Greens: Spicy, Peppery, and Full of Zing

Looking for some zing? Mustard greens are your answer. Mustard greens have a sharp, peppery bite. They bring a feisty energy to the table. Full of vitamins C and K, they balance the heartier greens with their spicy flair. Mustard greens don’t just play nice; they bring the heat.

Spinach: The Southern Green with a Nutrient-Packed Twist

Spinach, while not as deeply rooted in Southern tradition as collards or mustard greens, has certainly earned its place at the table. This tender, mild-flavored green is versatile, quick to cook, and packed with nutrients. Spinach’s slightly sweet, earthy taste makes it a great addition to any Southern meal, whether sauteed with garlic or simmered in a rich broth. Its delicate leaves cook down quickly, soaking up every bit of flavor from spices, meats, or even a splash of vinegar. Additionally, it’s a nutritional powerhouse, rich in iron, vitamins, and antioxidants. Southern kitchens love it for its simplicity and its ability to complement heartier greens in any dish. Spinach is highly versatile and can be used in a variety of dishes, including soups, quiches, sandwiches, and salads. Check out my recipe for a Strawberry Spinach Salad with Feta & Walnuts.

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Sauteed Spinach

If you are new to cooking southern greens, this is a super easy, delicious recipe for sauteed spinach that takes less than 10 minutes to cook.

Course Lunch, Dinner

Cuisine American, Southern

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4 servings

Calories 56kcal

Author Blissful Foods Plus

Equipment

• 1 – 12-inch non stick skillet

Ingredients

• 1 – 16 oz pkg. Fresh spinach pre-washed clip and remove any large stems
• 1 tbsp olive oil
• ¼ tsp garlic powder 1/4 tsp powdered garlic = 2 cloves of fresh chopped or minced garlic, if you prefer
• ½ tsp salt

Instructions

Prep:

• Clip and remove any large stems from spinach leaves.

Cook:

• In a 12-inch non-stick skillet, add 1 tablespoon of olive oil and heat over medium heat. If using fresh garlic, add it at this time. Immediately add the spinach and stir and cook for 2-3 minutes, or until the spinach has wilted and is tender.
• Turn off the heat and add seasonings to your taste preferences. Stir & serve. My favorite combination is garlic powder, garlic salt, and pepper. Feel free to experiment and find your favorite. You can also enhance it by adding crispy cooked bacon pieces, balsamic vinegar, or even a light sprinkle of Parmesan cheese.

If you're new to cooking greens, start with spinach. It's the most versatile and easiest green to cook.

If you tried this recipe, don’t forget to scroll up and tapthose stars! I’d love to know how it turned out for you.”

Notes

As an Amazon Associate, I earn commissions from qualifying purchases at no additional cost to you.

Nutrition

Calories: 56kcal | Carbohydrates: 6.8g | Protein: 5.3g | Fat: 4g

Choosing the Best Greens for Southern Cooking

When it comes to selecting good greens, there are a few key things to consider. Deep, vibrant colors, crisp leaves, no yellowing, and no wilting are signs of freshness. Collards should be thick and firm, while turnip and mustard greens are soft and delicate. And if greens are harvested in the cooler months, that is even better. That’s when they’re at their sweetest.

Prepping Your Greens: Cleaning and Cutting Like a Pro

Greens grow close to the ground, so give them a thorough rinse, noting that it may sometimes require several rinses. For collards and kale, remove the thick stalk that grows down the middle of the leaves; it’s a bit too tough to eat. Mustard and turnip greens, most of the time, can be left whole, but if the stalk is thick, I will remove it before cooking. Once cleaned, your greens are ready to transform into something soul-soothing.

Southern Cooking Techniques for Flavorful Greens

The Classic Boil: Creating Tender, Flavorful Southern Greens

Bring to a boil, then simmer until tender. That’s the Southern way. Add some meat, such as ham hocks, smoked turkey, or bacon, and let the greens absorb all that savory goodness. You will be pleased with the result. Tender, melt-in-your-mouth greens packed with flavor. Bacon drippings are also added for additional flavor. If you don’t eat enough bacon to collect bacon drippings, you can purchase a product called BaconUp.

Adding Meat to Your Southern Greens for Extra Flavor

Meat makes the magic happen. Ham hocks, smoked turkey leg or neck, smoked pork chops, or crispy bacon infuse greens with smoky richness. The meat doesn’t just flavor the greens; it turns them into a meal you will savor all day.

Secret Ingredients for Southern Greens

Vinegar and Hot Sauce: The Tangy Southern Touch

Just when you think your greens are done, add a splash of vinegar or a dash of hot sauce. That acidity? It cuts through the richness, adding brightness and tang that elevate the whole dish.

Cooking Collard, Turnips, Kale & Mustard Together

Why settle for just one when you can have it all? Collards, mustard, kale, and turnips bring different textures and flavors, but together, they create a harmonious blend. Earthy, sweet, tangy, peppery – it’s as if they were made to blend. And when you take that first bite? It’s a symphony for your taste buds.
Southern greens aren’t just a dish; they’re a culinary tradition. They’re a legacy. From simmering pots to your plate, they carry stories, history, and an unbeatable depth of flavor that only the South can offer. Southern greens carry a lot of nostalgia. They’re a staple at most family gatherings year-round, especially during Thanksgiving and Christmas. But come New Year’s Day, they’re a must—if you want good luck and prosperity, that is. And trust me, in the South, we always do!

Tips for Southern Greens Success:

4 Essential Tips for Getting Collard Greens Just Right:

1. Rinse thoroughly – Collard greens tend to cling to dirt, so give them a good soak in cold water for about 10 minutes. Swish them around to loosen any grit, then rinse thoroughly. This will take several rinses. No one likes a gritty bite of greens!
2. Remove those tough stems – The stems can be a little too chewy for comfort. Fold each leaf in half and slice out the thick stem before chopping the leaves into manageable pieces. Trust me, it’s worth the extra minute.
3. Cook them low and slow – Collards shine when cooked gently over time. Let them simmer in broth or with some smoky ham hocks or turkey. The longer they cook, the richer and more tender they become. Patience pays off here! Can you overcook collards? Absolutely! The recommended cooking time is about 2 hours. Once you reach 2 hours, start taste-testing for tenderness every 15 minutes until you achieve the desired tenderness.
4. Don’t skimp on seasoning – Collards are like sponges for flavor. Go big with garlic, onions, a splash of vinegar, or even a touch of hot sauce. These greens deserve all the love and seasoning you can give them!

4 Essential Tips to Nail Turnip, Kale, and Mustard Greens:

1. Pick ‘em fresh – Look for bright, vibrant leaves. Whether it’s turnip greens with their slight bitterness, kale’s sweet richness, or mustard greens’ peppery kick, freshness is key. Avoid any yellowing or wilting leaves.
2. Don’t forget to wash thoroughly – Just like collards, these greens love dirt. Give them a good rinse and soak to remove any grit. Mustard greens, especially, can hold onto sand, so be thorough!
3. Quick cooking is your friend – Unlike collards, kale, mustard, and turnip greens don’t need hours to reach perfection. A quick saute or light simmer in broth keeps their flavors bold and their textures just right. They’re delicate, so treat them with care.
4. Play with flavors – These greens are bold and love to party with a variety of flavors. Add garlic, onions, or a splash of vinegar for tang, or toss in some crushed red pepper for a kick of heat. Kale’s sweetness, mustard’s bite, and turnip’s tang all come alive with the right seasoning!

4 Essential Tips to Get Spinach Just Right:

1. Choose fresh, tender leaves – Spinach should have bright, vibrant green leaves without any wilting or yellowing. Baby spinach is more delicate, while mature spinach offers a heartier texture—so pick based on your dish!
2. Wash thoroughly but gently – Spinach can hide dirt in its crinkly leaves, so give it a good rinse. Be gentle, though—those leaves are tender and can bruise easily. A quick soak and rinse will do the trick!
3. Quick cooking is key – Spinach cooks down fast, so don’t leave it on the heat for too long. A brief sauté, steam, or blanching will preserve its bright green color and retain its nutrients. In a matter of minutes, you have perfectly tender greens.
4. Versatility is your friend – Spinach works in just about anything! Toss it in soups, saute it with garlic, blend it into smoothies, or add it to pasta. Spinach plays well with flavors both bold and subtle, making it a kitchen favorite.

Don’t forget the seasoning – Spinach soaks up flavors beautifully. A pinch of salt, a dash of nutmeg, or a squeeze of lemon can elevate its natural sweetness. Spinach may be mild, but it can shine with the right touch of seasoning

Conclusion

These greens may have arrived in the South at different times, but it didn’t take long for them to settle in and become a staple on our tables. They’re packed with nutrition, bursting with flavor, and almost too good to be true. Growing up in the South, I didn’t stand a chance. I fell in love with Southern greens before I even knew it. But don’t just take my word for it—be bold. Give these greens a try. Whip up one of these recipes and let the flavors surprise you. Trust me, it’s a tasty surprise you won’t forget.

Happy Cooking!

^{As an Amazon Associate, I earn commissions from qualifying purchases at no additional cost to you.}

The post Southern Greens: A Soulful Culinary Symphony appeared first on Blissful Foods Plus.

Introduction

Everyone has a dish so warm, so soul-soothing, that it feels like a cozy hug with every bite. That’s the magic of comfort food. Whether it’s a steaming bowl of soup on a chilly winter night or a light, refreshing salad on a summer afternoon, comfort foods have a way of turning any meal into something special. They’re the edible link to our happiest memories. Their flavors make us feel at home, no matter where we are. Are you ready to take a trip into the delicious world of classic comfort foods? Let’s explore some of the top ten Classic Comfort Foods For Every Season.

What Makes Classic Comfort Foods Truly Special?

The Emotional and Physical Comfort They Bring

Comfort foods have a way of lifting our spirits and bringing us comfort. They go beyond meals, offering experiences filled with warmth and nostalgia. These dishes provide satisfaction and emotional solace, turning a day into something special. Whether it’s the indulgence of macaroni and cheese or the comforting embrace of a meatloaf, these familiar favorites hold a place in our hearts and homes. Their charm lies in their ability to turn ingredients into moments of joy, creating happiness with every bite.

Comfort foods are loved for their ability to create a sense of connection. They often evoke memories of family gatherings and childhood pleasures. The rich flavors and comforting textures offer a sense of security and happiness. These dishes not only provide comfort but also physical warmth. Their hearty nature embraces you like a cozy hug from within. Whether it’s the velvety macaroni and cheese or the savory meatloaf, comfort foods feel like an embrace that soothes both body and soul.

As a small child, there was nothing more comforting than the gentle presence of my mother when I was sick. Her mere presence was a balm to my young, ailing soul. Her tender care, wrapped in the simplicity of three foods, truly soothed me. I remember her bringing a bowl of warm, brothy chicken and rice soup, each spoonful a promise of comfort. The cold Welch’s white grape juice, diluted just right, half juice, half water, a concoction that cooled my fevered body. And for my spirit, iced cold Coca-Cola, bubbly, familiar, always within reach. Now that I am a grandmother, those three things are still my go-to remedies when I am sick. Cold and flu season finds my pantry stocked with them, ready to bring me back to that childhood comfort should I need it.

How Classic Comfort Foods Elevate an Ordinary Meal

Comfort foods have a way of transforming a meal into a delightful celebration. Comfort foods are often linked with feelings of relaxation and joy, providing a welcome respite from the pace of life. Preparing these meals, whether it’s stirring a simmering pot of stew or baking a pie, becomes a cherished ritual. Sharing comfort foods brings people together, creating moments of joy and celebration. They go beyond sustenance; they serve as a pathway to happiness and unity.

Timeless American Classic Comfort Food Favorites

When it comes to comfort foods, American favorites never fail to bring joy and warmth to the table. Each season has its own special treat. If you are craving an ultimate comfort experience, check out the top ten beloved American comfort foods:

Top Ten American Classic Comfort Foods

1. Macaroni and Cheese
2. Meatloaf
3. Chicken Pot Pie
4. Mashed Potatoes with Gravy
5. Beef Stroganoff
6. Biscuits and Gravy
7. Lasagna
8. Chili
9. Pot Roast
10. Apple Pie

When I started planning my next post, I already knew I wanted to write about comfort foods. As I researched, I was a bit surprised to find that the two comfort foods I chose were at the very top of the list. I knew they’d be there, but seeing them ranked so high still caught me off guard.

Classic Comfort Foods That Always Bring Pleasure

1. Macaroni & Cheese

A Brief History of Mac & Cheese

The history of Mac & Cheese dates back centuries. Its origins can be traced to the 13th century in Southern Italy, where a dish of pasta with cheese was first documented. However, the modern version we know and love today began to take shape in the 18th century. Thomas Jefferson, the third President of the United States, is often credited with popularizing the dish in America. After traveling to Europe, Jefferson brought back a pasta-and-cheese recipe, which he served at the President’s House (now the White House). The dish became even more iconic during the 20th century with the introduction of Kraft Macaroni & Cheese in 1937. The convenient, boxed version made macaroni and cheese accessible to families across the country, cementing its status as a classic comfort food.

A Warm and Creamy Delight

Macaroni and cheese ranks number one on the Top Ten list of comfort foods. This classic dish blends tender pasta with a rich cheese sauce to create a comforting, irresistible meal. Whether baked with a crispy topping or prepared creamy on the stovetop, macaroni and cheese remains a favorite that never fails to satisfy.

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Southern Macaraoni and Cheese

Tender elbow macaroni enveloped in a creamy, velvety sauce made from a blend of sharp cheddar and smooth Colby Jack cheese, with just the right hint of butter.

Course Lunch, Dinner, Potlucks

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Set time 10 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 579kcal

Author Blissful Foods Plus

Equipment

• 13 X 9 baking casserole dish

Ingredients

• 1 pound elbow macaroni noodles (cooked al a dente)
• 4 cups extra sharp cheddar cheese (freshly shredded is always best)
• 4 cups Colby Jack cheddar cheese (freshly shredded is always best)
• 3 large eggs
• ½ cup unsalted butter
• 1 – 12 ounce can evaporated milk
• Salt and pepper to taste

Instructions

• Preheat oven to 350℉. Grease a 13 x9 casserole baking dish and set aside.

Pasta

• Follow the packaged instructions for cooking the pasta. Always salt the pasta water sufficiently when cooking pasta. The water should taste like a pleasantly salted broth. Bring water to a boil, then add salt, stirring the water until the salt has dissolved. Next, add the pasta and cook it al dente. Remember not to overcook the pasta, as it will finish cooking in the oven in the cheese sauce.
• As soon as the pasta is al dente or a little under al dente, drain the pasta and rinse with cold water to stop the cooking. Set aside to finish cooling and draining.
• In a large mixing bowl, add pasta, salt, pepper, & melted butter and mix thoroughly. Slightly beat the 3 large eggs and combine with the pasta mixture, mixing until all ingredients are well combined.
• Add three cups of extra sharp cheddar cheese to your pasta mixture and mix.

Assembly

• In the greased casserole baking dish, pour and spread 1/2 of the macaroni mixture evenly over the bottom. Then sprinkle two cups of the Colby Jack cheese over the pasta, making sure the cheese is evenly distributed.
• Next, top this with the remaining macaroni mixture, spreading it out evenly. Then, take the can of evaporated milk and pour it over the pasta.
• Mix the remaining one cup of extra sharp cheddar cheese and the two cups of Colby Jack cheese together, then sprinkle over the top of the pasta'
• Bake covered with aluminum foil for 25-35 minutes. Take the dish out of the oven halfway through baking time and stir. Note: It should be jiggly when you take it out of the oven. Place the aluminum foil back on the dish, and return it to the oven to finish baking. At the end of the baking time, remove the dish from the oven and take off the aluminum foil. Turn your oven to broil and place the dish back in the oven watching closely until the top is a golden brown,
• The macaroni and cheese will firm up when it starts cooling.
• Let cool for about ten minutes, and then serve.
• Note: Macaroni and cheese is a versatile dish because it's easy to switch out cheeses and experiment with different flavors. Have fun experimenting until you find the one that becomes your family's favorite. My suggestion is to try half Gruyere and half Cheddar. Gruyere is creamy and has a nutty, earthy flavor that I particularly like.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Nutrition

Calories: 579kcal

In the recipe above, I shared some tips for great-tasting pasta. Want to make your time in the kitchen more enjoyable? In my blog post 50 Great Baking, Cooking Hacks I share more valuable tips and tricks for saving money and time in the kitchen.

2. Homemade Meatloaf

A Brief History of Meatloaf

Meatloaf’s history is both fascinating and varied. It is believed to have ancient roots, with early forms of ground meat dishes appearing in Roman and medieval cuisines.

In the 19th century, recipes for meatloaf began to emerge in American cookbooks, reflecting a blend of European influences and local ingredients. The dish gained popularity in the U.S. during the Great Depression due to its affordability and versatility.

Hearty and Fulfilling Meatloaf

Meatloaf embodies the essence of hearty, satisfying comfort cuisine. This dish features meat with fragrant vegetables and spices, offering a warm, hearty meal suitable for any occasion. Often accompanied by mashed potatoes or rich gravy, meatloaf is an enduring favorite that delivers a comforting taste of home.

For those looking to spruce up meatloaf, try some recipes with unexpected ingredients. Experiment with herbs and spices for a twist, or sneak in some veggies for extra nutrition. Adding cheese to the meatloaf or experimenting with glazes can give this meal a contemporary edge that is both satisfying and enticing.

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Classic Old-Fashioned Meatloaf

Indulge in this juicy and flavorful old-fashioned meatloaf recipe.

Course Dinner, Lunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Rest time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 420kcal

Author Blissful Foods Plus

Equipment

• 1 baking sheet

Ingredients

Meatloaf

• 1½ pounds ground beef
• 1 cup dried breadcrumbs
• 1 meduim onion – grated
• 1 clove garlic – minced
• 2 tbsps chopped parsley (optional)
• 2 large eggs – slightly beaten
• ¼ cup ketchup
• 1 Tbsp Worcestershire sauce
• 1½ tsps salt
• ½ tsp black pepper

Glaze

• ¼ cup ketchup
• 1 tsp Worcestershire sauce
• 2 tsps light brown sugar

Instructions

Meatloaf

• Preheat the oven to 350℉. Line a baking sheet with parchment paper or tin foil.
• Combine the ground beef, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1½ teaspoons salt, ½ teaspoon black pepper. Using your hands, mix until all ingredients are well combined.
• Transfer the meatloaf mixture to the baking sheet and form into a 9 x 5 loaf'
• Place meatloaf in the preheated oven and bake for 30 minutes.
• In a small bowl, combine 2 teaspoons of brown sugar, 1/4 cup ketchup, 1 teaspoon of Worcestershire sauce and mix until well blended.
• Remove the meatloaf from the oven after 30 minutes and brush the top and sides with the ketchup glaze. Place back in the oven to bake until the glaze starts to carmelize, approximately another 25 minutes, If you prefer, use a meat thermometer to test doneness. When the thermometer is placed in the center of the meatloaf it should register 160℉

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Nutrition

Calories: 420kcal

I’d be remiss if I didn’t mention that leftover meatloaf makes an absolutely fantastic sandwich the next day. Just spread some mayonnaise on two slices of bread, add the meatloaf, and sprinkle on some black pepper. It’s just another way to extend that comfort food experience a little further. Enjoy!

Indulge in Classic Comfort Foods Throughout the Seasons

Winter Delights: Cozy Soups and Stews

During winter, cozy up with comforting soups and stews that warm you from the inside out. Hearty options like beef stew, chicken noodle soup, or creamy bisques are perfect for combating cold days. These delicious dishes provide the warmth and comfort needed in the chillier months.

Spring Treats: Classic Comfort Foods for Every Season

With spring comes lighter, fresher comfort foods. Think of vibrant vegetable soups, citrus-infused salads, and dishes featuring herbs and greens. These springtime comfort foods offer a rejuvenating twist while delivering the satisfaction we seek.

Summer Serenity; Light. Fulfilling Recipes

In summer, relish in light yet satisfying meals for comfort. Delight in dishes like grilled chicken with vegetables and pasta. Chilled soups that strike a perfect balance between comfort and freshness.
These recipes are perfect for hot weather, offering the comfort of delicious dishes without feeling too heavy.

Autumn Delights: Tasty Meals Ideal for Chilly Days

Autumn brings a craving for hearty and comforting meals that complement the breeze. Indulge in classics such as pumpkin, apple, and creamy casseroles. These autumn favorites provide a mix of coziness and heartiness, making them just right for snuggling up on fall nights.

Simple and Convenient Comfort Meals

Speedy Cheese Ideas

Having an easy macaroni and cheese recipe is a lifesaver on hectic days. Choose stovetop variations that you can whip up in minutes or a one-pan dish to minimize cleanup time. These fast options let you savor the creamy, cheesy mac and cheese without spending ages in the kitchen.

Effortless and Tasty Meatloaf for Busy Evenings

Busy evenings call for effortless meatloaf recipes that deliver instant comfort. Use ground beef with ingredients like chopped veggies or quick-cooking oats to speed up the process. These dishes require some prep work but deliver satisfying results and are easy to fit into a busy schedule.

Conclusion

Comfort foods are more than just flavors. They’re the essence of coziness and joy, turning ordinary days into cherished occasions. These beloved dishes weave us into a tapestry of fond memories and enduring traditions. We all carry a story, much like the one I shared earlier, where a simple meal becomes a comforting embrace, a tie to a moment of solace. So, dive into the magic of comfort foods. Experiment, create, and craft meals that warm the heart. Whether you stick to time-honored favorites or explore new culinary adventures, these comforting dishes have unique powers.

I encourage you to sprinkle happiness into each day, one bite at a time. Happy Cooking!

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