Winter Southern Comfort Foods

I can't believe winter is half over. Here in Virginia, we've had a mild winter and I'm definitely not going to complain. Since Virginia is considered a southern state and it's still considered wintertime, I thought I'd share with you some Southern comfort foods that I'm sure you will enjoy making. Even if you are in a warmer climate, I don't think you'd mind these recipes.

Homemade Buttermilk Biscuits

TOTAL TIME: Prep/Total Time: 30 min.YIELD: 8 biscuits.  

You know biscuits are traditionally made to eat at just about any meal. My favorite is eating it with butter and jam. Especially my mom's homemade strawberry jam.

Picture and recipe from Taste of Home

Ingredients

• 1/2 cup cold butter, cubed
• 2 cups self-rising flour
• 3/4 cup buttermilk
• Melted butter

Directions

1. In a large bowl, cut butter into the flour until the mixture resembles coarse crumbs. 
2. Stir in buttermilk just until moistened. 
3. Turn onto a lightly floured surface; knead 3-4 times. 
4. Pat or lightly roll to 3/4 in. thickness. 
5. Cut with a floured 2-1/2-in. biscuit cutter.
6. Place on a greased baking sheet. 
7. Bake at 425° until golden brown, 11-13 minutes. 
8. Brush tops with butter. Serve warm.

Best Sausage Gravy

TOTAL TIME: Prep/Total Time: 20 min.YIELD: 4 cups.

This gravy is a staple in southern cooking. It’s the best sausage gravy recipe, especially when served over fresh hot, biscuits. Don't forget the biscuits.

Picture and recipe from Taste of Home

Ingredients

• 1 pound sage-flavored bulk pork sausage
• 2 tablespoons finely chopped onion
• 6 tablespoons all-purpose flour
• 3 to 4 cups of whole milk
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Dash Worcestershire sauce
• Dash hot pepper sauce
• Biscuits

Directions

1. In a large saucepan over medium heat, cook sausage and onion until no longer pink, breaking into crumbles, 5-7 minutes. 
2. Drain, discarding all but 2 tablespoons of drippings. 
3. Stir in flour. Gradually stir in milk. Add seasonings. 
4. Bring to a boil; cook and stir until thickened 2-3 minutes. Serve over biscuits.

Grilled Pimiento Cheese Sandwiches

TOTAL TIME: Prep/Total Time: 20 min.YIELD: 2 servings

Rich and creamy pimiento cheese is a southern favorite. It makes this grilled pimiento cheese sandwich shine, especially when sweet hot pepper jelly is added.

Picture and recipe from Taste of Home

Ingredients

• 4 slices sourdough bread
• 1/4 cup butter, melted
• 1/2 cup refrigerated pimiento cheese
• 2 tablespoons pepper jelly
• 6 cooked thick-sliced bacon strips

Directions

1.  Brush 1 side of each bread slice with melted butter. In a large skillet, toast bread, buttered side down, over medium heat until golden brown, 3-4 minutes.
2. Remove from heat; place toasted side up. Spread cheese over toasted bread slices. Top 2 slices with jelly, then with bacon. Brush the outside of each sandwich with the remaining melted butter. Top with remaining bread slices, cheese facing inward. Cook until bread is golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.

Pecan Pie Cobbler

TOTAL TIME: Prep: 20 min. Bake: 30 min. + coolingYIELD: 12 servings.

Cobbler of any kind is delicious but this takes it over the moon with all the yummy flavors of a pecan pie.

Picture and recipe from Taste of Home

Ingredients

• 1/2 cup butter, cubed
• 1 cup plus 2 tablespoons all-purpose flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 cups coarsely chopped pecans
• 1 cup packed brown sugar
• 3/4 cup brickle toffee bits
• 1-1/2 cups boiling water
• Vanilla ice cream, optional

Directions

1. Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder, and salt. Stir in milk and vanilla until combined.
2. Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar, and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on a wire rack for 30 minutes (the cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

Grandma’s Southern Collard Greens

TOTAL TIME: Prep: 30 min. Cook: 2 hours YIELD: 6 servings.

Who remembers Grandma making good old fashion collard greens? As a kid, I didn't like them but now I'd have them all the time if I could.

Picture and recipe from Taste of Home

Ingredients

• 3 tablespoons lard or shortening, divided
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1-1/2 pounds smoked ham hocks
• 6 cups water
• 2 teaspoons seasoned salt
• 1 to 3 teaspoons crushed red pepper flakes
• 1/4 teaspoon sugar
• 1 large bunch of collard greens (about 2 pounds), coarsely chopped
• 1-1/2 cups white wine

Directions

1. In a 6-qt. stockpot, heat 1 tablespoon of lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes.
2. Add collard greens, wine, and the remaining lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop meat and return to pan. Discard bones. Serve with a slotted spoon.

Cinnamon Coffee Cake

TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD: 20 servings.

Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! 

Picture and recipe from Taste of Home

Ingredients

• 1 cup butter, softened
• 2-3/4 cups sugar, divided
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sour cream
• 2 tablespoons ground cinnamon
• 1/2 cup chopped walnuts

Directions

1. In a large bowl, cream butter and 2 cups sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep the batter smooth.
2. Spoon a third of the batter into a greased 10-in. tube pan. Combine cinnamon, nuts, and remaining 3/4 cup sugar; sprinkle one-third of the mixture over the batter in the pan. Repeat layers 2 more times. Bake at 350° until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 15 minutes before removing from the pan to a wire rack to cool completely.

Banana Pudding

TOTAL TIME: Prep: 35 min. + chilling YIELD: 9 servings.

Oh SO GOOD! If you don't believe me, just make it yourself. It's beautiful in a trifle dish.

Picture and recipe from Taste of Home

Ingredients

• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups 2% milk
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 8 ounces vanilla wafers (about 60 cookies), divided
• 4 large ripe bananas, cut into 1/4-inch slices

Directions

1. In a large saucepan, mix sugar, flour, and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat.
2. In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally.
3. In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices, and half of the pudding. Repeat layers.
4. Press plastic wrap onto the surface of the pudding. Refrigerate for 4 hours or overnight. Just before serving, remove the wrap; crush the remaining wafers and sprinkle over top.

Southern Shrimp and Grits
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 4 servings.

A southern specialty, sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. It’s down-home comfort food at its finest. 

Picture and recipe from Taste of Home

Ingredients

• 2 cups reduced-sodium chicken broth
• 2 cups 2% milk
• 1/3 cup butter, cubed
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup of uncooked old-fashioned grits
• 1 cup shredded cheddar cheeseSHRIMP8 thick-sliced bacon strips, chopped
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1 teaspoon Cajun or blackened seasoning
• 4 green onions, chopped

Directions

1. In a large saucepan, bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 15-20 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons of drippings. Saute the shrimp, garlic, and seasoning in drippings until the shrimp turn pink. Stir in reserved bacon; heat through. Serve with grits and sprinkle with onions.

Air-Fryer Nashville Hot Chicken
TOTAL TIME: Prep: 30 min. + marinating Cook: 10 min./batchYIELD: 6 servings

The secret's in the hot sauce and the breading. Nashville hot chicken is coated in spices and hot sauce before it's fried (or air-fried) and then covered in additional hot sauce. This Nashville hot chicken recipe gets its heat from hot pepper sauce, cayenne pepper, paprika, and chili powder.

Picture and recipe from Taste of Home

Ingredients

• 2 tablespoons dill pickle juice, divided
• 2 tablespoons hot pepper sauce, divided
• 1 teaspoon salt, divided
• 2 pounds of chicken tenderloins
• 1 cup all-purpose flour
• 1/2 teaspoon pepper
• 1 large egg
• 1/2 cup buttermilk
• Cooking spray
• 1/2 cup olive oil
• 2 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Dill pickle slices

Directions

1. In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce, and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, for at least 1 hour. Drain chicken, discarding any marinade.
2. Preheat the air fryer to 375°. In a shallow bowl, mix flour, the remaining 1/2 teaspoon salt, and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture.
3. In batches, arrange chicken in a single layer on a well-greased tray in the air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer.
4. Whisk together the next 6 ingredients; pour over hot chicken and toss to coat. Serve with pickles.

Southern Lane Cake

TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling YIELD: 12 servings.Ingredients

With pecans, cherries, and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better!

Picture and recipe from Taste of Home

Ingredients

• 6 large egg whites
• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup 2% milk

FILLING:

• 6 large egg yolks
• 1 cup sugar
• 1/2 cup butter, cubed
• 1/4 cup bourbon
• 1 tablespoon grated orange zest
• 1/4 teaspoon salt
• 3/4 cup raisins
• 3/4 cup sweetened shredded coconut
• 3/4 cup chopped pecans
• 3/4 cup coarsely chopped red candied cherries
• 1 cup heavy whipping cream, whipped and sweetened

Directions

1. Line bottoms of 3 greased 9-in. round baking pans with parchment. Grease parchment; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. In another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans.
3. Bake at 325° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks; remove the paper. Cool completely.
4. For filling, combine egg yolks and sugar in a large saucepan. Add butter; cook and stir over medium-low heat until sugar is dissolved and the mixture thickens (do not boil). Remove from the heat. Stir in bourbon, orange zest, and salt. Fold in the raisins, coconut, pecans, and cherries. Cool.
5. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Frost sides of cake with whipped cream. Refrigerate until serving.

Chicken Biscuit Potpie

TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD: 4 servings.

This hearty chicken potpie recipe with biscuits takes just 10 minutes to assemble before you can pop it into the oven.

Picture and recipe from Taste of Home

Ingredients

• 1-2/3 cups frozen mixed vegetables, thawed
• 1-1/2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/4 teaspoon dried thyme
• 1 cup biscuit/baking mix
• 1/2 cup 2% milk 
• 1 large egg

Directions

1. Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup, and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk, and egg; spoon over the chicken mixture.
2. Bake until the topping is golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.

I hope you make some of these recipes, you won't regret it. Are you a Southern cook? Do you like Southern dishes? Comment below and let us know.

Keep it sassy,

Kelly

from the Sassy Silver Sisters

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