19 Southern Meal Ideas Recipe Experience Flavor Like Never Before!

1. Fried Green Tomatoes with Remoulade Sauce

Ingredients:

• 4 green tomatoes, sliced
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko bread crumbs
• 1/4 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp salt
• 1/4 tsp cayenne pepper
• Olive oil for frying

Instructions:

1. In a shallow dish, mix together the flour, garlic powder, paprika, onion powder, salt, and cayenne pepper.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, mix together the panko bread crumbs and parmesan cheese.
4. Dip each tomato slice in the flour mixture, then the eggs, and finally the panko mixture.
5. Heat olive oil in a large skillet over medium-high heat. Fry the coated tomato slices for 3-4 minutes on each side, until golden brown.
6. Remove from skillet and place on a paper towel-lined plate to absorb excess oil.
7. Serve with remoulade sauce, made by mixing together mayonnaise, Dijon mustard, chopped dill pickles, hot sauce, and lemon juice.

2. Southern Baked Chicken with Collard Greens and Sweet Potato Mash

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chopped collard greens
• 2 cloves minced garlic
• 1/4 cup chicken broth
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Marinate chicken breasts in buttermilk for at least 1 hour.
2. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. Remove chicken from buttermilk and coat in the flour mixture.
4. Bake in a preheated 375 degree oven for 25-30 minutes, until chicken is cooked through.
5. In a large pot, sauté garlic in olive oil until fragrant. Add in collard greens and chicken broth. Cook until greens are wilted and tender.
6. In a separate pot, boil sweet potatoes until soft. Drain and mash with butter, brown sugar, cinnamon, and salt and pepper to taste.
7. Serve chicken with collard greens and sweet potato mash.

3. Shrimp and Grits with Andouille Sausage

Ingredients:

• 1 lb peeled and deveined shrimp
• 1 lb Andouille sausage, sliced
• 1 green bell pepper, diced
• 1 onion, diced
• 2 cloves minced garlic
• 1/4 cup chicken broth
• 1 cup grits
• 2 cups milk
• 2 cups water
• 1/2 cup shredded cheddar cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. In a large skillet, cook Andouille sausage over medium-high heat until browned. Remove from skillet and set aside.
2. In the same skillet, sauté green bell pepper and onion until softened. Add in garlic and cook for an additional minute.
3. Add in shrimp and cook until pink. Pour in chicken broth and let simmer for a few minutes.
4. In a separate pot, bring milk and water to a boil. Slowly stir in grits and reduce heat to low. Cook for 20-25 minutes, stirring occasionally.
5. Remove grits from heat and stir in cheese, butter, salt, and pepper.
6. Serve shrimp and Andouille mixture over a bed of cheesy grits.