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Mom's New Years Pigs Feet
This pigs feet recipe has been passed down over time in my family. These delicious "trotters" are a relatively inexpensive African-American dish we made every New Year's Eve to ring in the new year. They're even better the next day, and they freeze well. Sprinkle them with a little more vinegar or hot sauce to taste and serve with homemade potato salad, Southern-style greens, candied yams, and cornbread.
Heavenly Hot Dog Sauce
This is my family's favorite hot dog sauce recipe. It originates from West Virginia. We like it with a bite, but you can adjust it to your taste. We top our hot dogs with ketchup, mustard, this hot dog sauce, and finally some chopped onions — yum! This recipe makes a good amount, so you can freeze some and use it later.
Chicken Bog
Chicken bog is a cross between a casserole and a stew. It's chock-full of chicken, sausage, rice, and onions, and it's great comfort food when it's cold outside. When you're feeling "bogged" down, make some chicken bog to cheer yourself up! This recipe is what's called "Lowcountry cooking," a term used in the coastal regions of South Carolina, where chicken bog is often served in restaurants.
Slow Cooker BBQ Chicken Thighs
These slow cooker BBQ chicken thighs deliver a taste of the South. Just toss BBQ flavors into the slow cooker with Tyson boneless, skinless chicken thighs for an easy-to-make meal with melt-in-your-mouth tenderness.
Pan-Fried Whole Trout
This fried trout recipe is the best way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.
Country Cooking Slow Cooker Neck Bones
This is a country, budget-friendly recipe for neck bones that everyone will enjoy. Serve over rice with a side of green beans.
Creole Chitterlings (Chitlins)
There are some recipes for chitlins that are called Southern; however, the Creole and Cajun culture cooks chitterlings a bit differently than the rest of the South. I believe this simple recipe does the heritage justice. Serve with your favorite side dishes and store any leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
Cajun Boudin
This recipe for boudin (boo-dahn) is made with pork, rice, and seasonings. Boudin is a wonderfully scrumptious dish that's normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat if desired.
Southern-Style Pig Tails
Pig tails are used in a lot of different cuisines. They are great as a meat dish with turnip greens, blackeye peas, or boiled cabbage. My recipe cooks the tails twice, and the result is a crispy crackling covering the tail that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.
Slow Cooker Carolina BBQ
A perfect Carolina pulled pork recipe. Just find yourself a slow cooker, a big pork shoulder, some cider vinegar, and get cooking! While ground and crushed red pepper will provide the basic heat, go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.
Bison and Brown Rice Stuffed Peppers
In this recipe, green bell peppers are stuffed with ground bison, cooked brown rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-style seasoning.
Stuffed Peppers Italian Style
These Italian stuffed peppers with bread stuffing are delicious. Anchovies are an essential ingredient for flavor; do not substitute them. Make with extra sauce to serve over pasta.
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