Cube steak is best floured and fried in a skillet. Tender and delicious, cube steak cooks quickly so it's perfect for a weeknight meal. This is Southern comfort food at its best! I had never heard of country fried steak or chicken fried steak until I moved to the city. If you live in the …
Southern Fried Chicken made the simple, old-fashioned way it used to be made. Just sprinkle the chicken with salt and pepper, dredge in flour, and fry! So easy! It should be common knowledge that my Granny made the best fried chicken ever. Certainly it was legendary in our family! And this recipe is exactly the …
Homemade Buttermilk Biscuits rise up flaky, soft, and so buttery every time. This recipe gives you easy step-by-step instructions to make the best biscuits with no rolling and no cutting required! With just three ingredients--flour, butter, and buttermilk--this simple recipe will help you get biscuits on the table in about 30 minutes! My family's method …
Red Velvet Cake with Cream Cheese Frosting made from an easy and moist recipe that will quickly become a family favorite! This cake is a classic for weddings, showers, and any event. What is Red Velvet Cake? Red velvet cake...is it a Southern classic or the product of a food coloring manufacturer's marketing scheme? No …
Blueberry breakfast cake made with fresh blueberries and lemon zest and super moist from buttermilk. It's quick and easy! We've had a busy summer already, and it's only half over. But it's all been the fun kind of busy so that makes it ok. We spent a weekend at Lake Blue Ridge at our friends' house. …
My husband is my biggest fan in the kitchen. He loves almost everything I cook, and when he doesn't love something he'll still eat it and say, "But I appreciate that you cooked it." However, he will not eat my cornbread. This is clear evidence that our taste buds are profoundly affected by memory and what we …
Classic fried green tomatoes made with cornmeal and buttermilk, and just a touch of cayenne for an extra boost of flavor. Do you ever wonder how certain things came to be? For example, why did someone decide one day that an unripened, hard, green tomato would taste good sliced, battered and fried? Who would have …