Pork loin seasoned with bbq style dry rub. Then seared and finished in the oven with a bbq honey mustard glaze. Paired with baked macaroni and cheese and green beans.

Served with sausage crumbles, cheese grits, jalapeno slices, fried shrimp and Chrystal’s hot sauce

Hi. I come from a rural area of PA.

Mom used to do this with chicken or rabbit. She made a Dutch oven full of meat with a dark, almost bbq-like gravy and we would eat that with white rice. Delicious.

Any clues?

Fantasy football draft day fuel!!

Forgive my terrible picture taking skills.

My grandma would often put cornbread dumplings in her collards. We’d also fry some thin cornbread fritters and make collards sandwiches.

Recipe on how to make the dumplings:
Make sure the collards are done before you start making your dumplings.

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1. Start with one cup of cornmeal.

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1. Add a little salt.

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1. Separate a cup or so of the

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2. from the collards and let cool.

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1. Once cool, mix the cornmeal and

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2. together until you get a thick batter. Thick enough that you can form small dumplings with your hands.

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1. Place the dumplings on top of the collards, cover, and let steam for 20-25 minutes.

-Serve with your collards.

Fresh purple hull peas and collard greens cooked with ham hock over rice. Bacon bits for garnish.

Making the husband beef vegetable soup for lunch, iykyk 🤤

We made wheat/oatmeal pancakes for breakfast, and cornbread with the the spoiled milk.

Unfortunately I overbaked the fish.

We opened a pack of deer summer sausage and made gravy to go with the pancakes.

Extra buttery, cheddar, and peppery grits with over easy eggs and fried spam.

Protein chicken pot pie: 45 g per serving

Guys! I’m a pretty decent cook (great baker) however after a minor fried Oreo fire when I was 18 (I’m now 35) I chose not to fry ever again lol I did slowly start frying again recently and I have made fried chicken once before and it turnt out good but I need a good southern fried chicken (batter) recipe plz! Thanks :)

Ad slogan from my youth. Anyhow dinner tonight is pan seared roasted pork tenderloin with pork brown gravy paired with buttery rice and spinach and navy beans. Not pictured buttered dinner rolls and a glass of ice tea.

Are they as good as when they’re made day of?

We made a slight twist to the classic hot chicken sandwich by using catfish and kale slaw and it was a hit!