Recipes

Chimichanga Breakfast Burrito

Chimichanga Breakfast Burrito

Breakfastburritos are a staple of my weekend morning routine, and there’s not much thatcan improve upon them. Except this chimichanga. Because there’s no oil to makethe tortilla greasy, it air fries up super crispy, like a burrito wrapped in agiant tortilla chip. You can customize the filling to your taste, so feel freeto add cooked sausage, bacon, or ham to make these meat-friendly, or leftoverroasted vegetables for a healthier option. And if you’re really feeling up toit, make several burritos, wrap them in plastic, and freeze for up to 1 week soyou can have a crispy, hot breakfast chimichanga whenever the craving hits. (Toreheat the chimichanga from frozen, cook at 350°F for 15 minutes—no need tothaw.)
Couverts2
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Ingredients

  • 2 large 10- to 12-inch flour tortillas
  • ½ cup canned refried beans pinto or black work equally well
  • 4 large eggs cooked scrambled
  • 4 corn tortilla chips crushed
  • ½ cup grated pepper jack cheese
  • 12 pickled jalapeño slices
  • 1 tablespoon vegetable oil
  • Guacamole salsa, and sour cream, for serving (optional)

Instructions

  • Place the tortillas on a work surface and divide the refried beans between them, spreading them in a rough rectangle in the center of the tortillas.
  • Top the beans with the scrambled eggs, crushed chips, pepper jack, and jalapeños.
  • Fold one side over the fillings, then fold in each short side and roll up the rest of the way like a burrito.
  • Brush the outside of the burritos with the oil, then transfer to the air fryer, seam-side down.
  • Cook at 350°F until the tortillas are browned and crisp and the filling is warm throughout, about 10 minutes.
  • Transfer the chimichangas to plates and serve warm with guacamole, salsa, and sour cream, if you like.
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Course; Air fryer / Breakfast

Baked Eggs With Kale-Almond Pesto And Olives

Baked Eggs With Kale-Almond Pesto And Olives

Baked eggs are a luxury because they take more time and effort than a quick scramble or fried egg. But here, they’re just as quick to throw together and bake up with enough time to get the orange juice and coffee on the table and maybe even sit through a morning news segment. Feel free to use any store-bought or homemade pesto you have on hand for these eggs, but if you have the time, make this kale pesto to add an extra dose of greens to your morning.
Couverts2
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Ingredients

Instructions

  • In a small blender, puree the kale, olive oil, pecorino, almonds, garlic, and salt and pepper to taste until smooth.
  • Crack the eggs into a 7-inch round cake pan insert, metal cake pan, or foil pan, then spoon the kale pesto over the egg whites only, leaving the yolks exposed.
  • Drizzle the cream over the yolks and swirl into the pesto.
  • Cook at 300°F until the eggs are just set and browned on top, 10 to 12 minutes.
  • Sprinkle the olives over the eggs and serve hot with toast.

Notes & Wine Advice

If you don’t want to make the kale pesto for these eggs, simply substitute ¾ cup of your favorite homemade or store-bought pesto in its place and cook as stated in the recipe.
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Course; Air fryer / Eggs

Myron’s Mac ’N’ Cheese

Myron’s Mac ’N’ Cheese

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Ingredients

Makes 6 Side-Dish Servings

Instructions

  • Use 2 tablespoons of the butter to generously grease a 13 by 9-inch baking pan all over the bottom and sides.
  • Over medium-high heat, bring a large heavy pot of well-salted water—you want the water to be salty like the sea—to a boil.
  • Add the macaroni, lower the heat to a simmer, and cook according to the package directions for al dente.
  • When the pasta is finished cooking, drain it in a colander, run it under cold water to stop it from cooking any further, and set it aside.
  • In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
  • When the butter is just melted, sprinkle the flour into the pan and cook, whisking the flour into the butter, for about 1 minute, or until the butter and flour form a blond paste.
  • Slowly and little by little, whisk in the milk, taking plenty of time to whisk between additions of milk, until all the milk is whisked into the paste and a smooth sauce remains.
  • While whisking, bring the mixture up to a simmer so that it’s just beginning to bubble, then remove the saucepan from the heat and whisk in 2 cups of the shredded cheese.
  • When all the cheese has melted into the sauce, season with salt and pepper to taste.
  • Preheat the broiler.
  • Add the drained macaroni into the sauce and stir to combine.
  • Transfer the macaroni and cheese into the prepared pan.
  • Scatter the remaining shredded cheese over the top of the mac ’n’ cheese.
  • Put the pan in the broiler and cook until the cheese is golden brown on top, checking frequently, 3 to 5 minutes.
  • Remove the pan from the broiler and let stand for 10 minutes before serving.
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Course; Barbecue

Smoky Collard Greens

Smoky Collard Greens

Makes 6 To 8 Side-Dish Servings
You need to wash collard greens thoroughly before you cook them. Serve them with hot sauce, if you like. And if you have leftover collards, reheat a portion and then slide a poached or fried egg on top for a mighty fine breakfast.
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Equipment

  • Large pot

Ingredients

  • 1 ½-pound piece salt pork or meaty slab bacon, or jowl meat if you have it
  • 1 gallon water
  • 1 teaspoon garlic powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons ½ stick unsalted butter
  • 1 tablespoon Accent Flavor Enhancer or if you’re uncomfortable cooking with MSG, substitute seasoned salt or Bragg’s Liquid Amino Acids
  • 1 teaspoon smoked paprika
  • 3½ to 4 pounds collard greens stems discarded, leaves cut into 1-inch-long strips

Instructions

  • In a large pot, cook the bacon over moderately high heat, turning, until it is golden all over, about 4 minutes.
  • Add the water and bring to a boil.
  • Add garlic powder, salt, and pepper and simmer over low heat until the bacon is fork-tender, about 45 minutes.
  • Bring the liquid to a vigorous boil.
  • Stir in the butter, Accent, and paprika.
  • Add large handfuls of the collards at a time, allowing each batch to wilt slightly before adding more.
  • Return the liquid to a boil.
  • Reduce the heat and simmer the collards over moderate heat, stirring occasionally, until they are tender, about 30 minutes.
  • Transfer the bacon to a plate, then cut off and discard the skin and fat.
  • Using two forks, shred the meat and return it to the pot.
  • Using tongs, transfer the collards and bacon to bowls, dividing both evenly.
  • Spoon some of the liquid over the greens and serve.
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Course; Barbecue / Side Dish

Red Cabbage Slaw

Red Cabbage Slaw

Prepare this slaw one day in advance of serving, then drain it and season with more salt and pepper before bringing it to the table. Its sweet-and-savory bite pairs great with smoky meats.
Couverts10
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Ingredients

Instructions

  • In a bowl, whisk together all the ingredients except the cabbage.
  • When everything is well blended, add the cabbage and toss.
  • Cover the slaw and refrigerate overnight.
  • Drain before serving.
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Course; Barbecue / Side Dish

Classic Creamy Coleslaw

Classic Creamy Coleslaw

Makes 10 To 12 Side-Dish Servings
This is the slaw my mama made and is probably still my favorite. Creamy slaws like this are excellent with fried chicken or fried fish. This should be well chilled and served cold.
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Ingredients

Instructions

  • In a large bowl, combine all of the ingredients.
  • Toss thoroughly.
  • You should prepare this the day before or at least 6 hours before you plan to serve it.
  • Store it covered in the refrigerator.
  • When you’re ready to serve it, drain the slaw in a large colander.
  • Toss it again thoroughly and add more salt and pepper to taste.
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Course; Barbecue / Side Dish

Brunswick Stew

Brunswick stew combines tender chicken, tomatoes, sweet corn, lima beans, and savory broth into a rich Southern comfort food recipe packed with smoky hearty flavor. The slow simmering process creates deep savory richness while the vegetables add sweetness and texture throughout the stew.

This Southern stew recipe remains popular because it delivers warming comfort food flavor perfect for family dinners, barbecue gatherings, and colder evenings. The combination of chicken, tomatoes, corn, and lima beans creates classic Southern-style richness in every spoonful.

Slow simmering creates rich Southern comfort flavor

The popularity of Brunswick stew continues to grow because simmering the chicken slowly in broth and tomatoes creates deep savory flavor while keeping the meat tender and juicy. The cayenne pepper also adds subtle warmth without overpowering the stew.

Another reason this Southern chicken stew works so well is the balance between smoky richness and sweet vegetables. The tomatoes, corn, onions, and lima beans create comforting sweetness beside the savory chicken broth.

Chicken and vegetables create hearty stew texture

The tender chicken gives this Brunswick stew recipe hearty texture while the corn and lima beans create satisfying rustic richness throughout the dish. The lightly thickened broth also helps coat every ingredient beautifully.

If you enjoy hearty Southern comfort food recipes, you may also like our BBQ Sloppy Joe Soup, another warming recipe packed with rich barbecue flavor.

Texture plays an important role in this recipe. The chicken becomes tender while the vegetables stay soft and flavorful during simmering.

The thick savory broth also creates comforting richness while the tomatoes and corn help brighten the smoky Southern flavors throughout the stew.

Perfect Brunswick stew for family comfort dinners

This Brunswick stew works perfectly for family dinners, weekend meals, casual gatherings, and comfort food nights because the rich hearty ingredients create warming Southern flavor everyone enjoys.

The stew pairs beautifully with cornbread, biscuits, roasted potatoes, grilled vegetables, coleslaw, or warm crusty bread served on the side.

Proper food handling remains important whenever preparing chicken and reheating leftovers. Always cook chicken thoroughly and refrigerate leftovers promptly after serving. For additional food preparation and food safety guidance, visit the FDA.

Ultimately, Brunswick stew delivers tender chicken texture, rich savory broth, sweet vegetable flavor, and comforting Southern character in a hearty homemade stew recipe.

Brunswick stew and Southern chicken stew served on a rustic wooden table in a large bowl

Brunswick Stew

Hearty Southern chicken stew with tomatoes, corn, and lima beans.
Couverts4 servings
Preparation 20 minutes
Preparation time:1 hour 15 minutes
Total time 1 hour 35 minutes
estimated costs pp $5.95 per person
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Equipment

  • heavy pot
  • Whisk
  • Knife
  • Wooden spoon

Ingredients

Instructions

  • Pat the chicken pieces dry with paper towels.
  • Season the chicken with salt and black pepper.
  • Whisk together the flour and cayenne pepper in a shallow bowl.
  • Dredge the chicken pieces in the flour mixture.
  • Heat 2 tablespoons vegetable oil in a heavy pot over medium heat.
  • Brown half of the chicken pieces for about 10 minutes.
  • Transfer to a plate.
  • Repeat with the remaining chicken and oil.
  • Add the onion to the pot and cook until softened.
  • Add the bay leaf, chicken broth, tomatoes, and browned chicken pieces.
  • Bring to a simmer and cover.
  • Cook for 50 minutes.
  • Add the corn and lima beans.
  • Simmer uncovered for 15 to 20 minutes until slightly thickened.
  • Season to taste and remove the bay leaf before serving.

Notes & Wine Advice

Notes

Slow simmering helps develop deeper Southern flavor while keeping the chicken tender and juicy.

Serve Tip

Serve this Brunswick stew with cornbread, biscuits, crusty bread, or coleslaw for a comforting meal.

Variations

Add smoked sausage, pulled pork, potatoes, jalapeños, extra cayenne pepper, or barbecue sauce for extra smoky richness.

Wine Advice

A fruity Zinfandel pairs beautifully with the smoky Southern flavors of this stew.

Nutrition values

Calories: 520 kcal | koolhydraten: 28 g | Eiwitten: 42 g | Vet: 24 g | Verzadigd vet: 6 g | Natrium: 760 mg | Suiker: 7 g
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Course; Barbecue / Chicken / Comfort Food / Main Course / Stew
Cuisine; American
Season: Autumn
Diets; High-Protein
Occasions Family Dinner / Game Day / Weekend

Pitmaster-Style Deviled Eggs

Pitmaster-Style Deviled Eggs

Makes 1 Dozen Deviled Eggs
Every party I go to, there never seem to be enough deviled eggs. You might want to double up on this one.
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Ingredients

  • 6 large eggs
  • 1 teaspoon Dijon mustard
  • 1 to 2 dashes hot sauce
  • 1 tablespoon Jack’s Old South Original Rub or make your own plus more for dusting
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • ½ cup finely chopped smoked pork smoked brisket or smoked chicken)
  • ¼ cup mayonnaise
  • 1 tablespoon pickle relish optional

Instructions

  • Rinse the eggs with warm water and place in a small saucepan.
  • Cover with cold water, place the pan over medium-high heat, and bring to a boil.
  • Turn off the heat, cover, and let sit for 10 to 12 minutes.
  • Drain, rinse under cold water, and peel.
  • Cool in the refrigerator, loosely covered, for 15 minutes.
  • Halve the eggs lengthwise, and carefully scoop out the yolks.
  • Place the yolks in a bowl and mash with a fork.
  • Add the mustard, hot sauce, rub, salt, and pepper, and barbecue meat.
  • Stir to combine.
  • Finally, stir in the mayonnaise.
  • Fill each egg white with about 1½ teaspoons of the egg yolk mixture and dust the top with a little more rub.
  • Arrange in a spoke design on a platter or in a deviled egg plate.
  • Garnish with a dab of pickle relish, if you like.
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Course; Barbecue / Eggs

Low-Country Shrimp Boil

Low-Country Shrimp Boil

As many of my fans already know, I offer barbecue cooking classes at my compound in South Georgia. The events last all weekend and we prep and smoke all the major competition categories during that time. On Friday nights I have a casual meet-and-greet party so the students can mingle with one another and with me. This is almost always what I like to serve—it’s casual, it’s distinctly Southern (it’s a specialty of the Southeastern coast of the US, where it’s sometimes also called Frogmore Stew), and it’s damn tasty. I serve this with plenty of beer, coleslaw (this page), tartar sauce, and cocktail sauce. This recipe is easily adjusted to feed either more or fewer people.
Couverts8
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Ingredients

  • 2 pounds kielbasa or other smoked sausage
  • 3 gallons water
  • 1 cup Old Bay Seasoning
  • ½ cup fresh lemon juice
  • 2 teaspoons cayenne pepper
  • 2 tablespoons kosher salt
  • 4 heads garlic peeled
  • 16 to 20 small red new potatoes
  • 4 large ears corn husked and cut into thirds
  • 5 pounds fresh shrimp in the shell 36- to 40-count, heads removed (about 8 to 9 ounces per person)
  • 1 cup tartar sauce optional
  • 1 cup cocktail sauce optional
  • 3 lemons quartered (optional)

Instructions

  • Heat a large skillet over medium heat.
  • Slice the sausage into 2-inch cubes and add to the skillet.
  • Cook until well browned and cooked through, about 10 minutes.
  • Set aside.
  • Place the water, Old Bay, lemon juice, cayenne, and salt in a very large pot and bring to a boil over high heat.
  • Add the garlic and potatoes, return to a boil, reduce the heat, and simmer until the potatoes are tender, 10 to 15 minutes.
  • Toss in the corn.
  • Bring the liquid back to a boil, lower the heat, and simmer for 10 minutes.
  • Toss in the shrimp and boil for 2½ additional minutes, or until the shrimp are uniformly pink and cooked through.
  • Turn off the heat and stir in the sausage.
  • Drain immediately.
  • To serve, cover a table with newspapers and dump the mixture out onto it or pile it in a large bowl and let guests help themselves.
  • Serve with plenty of tartar sauce, cocktail sauce, and quartered fresh lemons, if you like.
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Course; Barbecue / Fish

Horseradish Sauce For Smoked Trout

Horseradish Sauce For Smoked Trout

Makes About 1 Cup Dip, Enough For 6 To 8 Servings With Fish
You can serve the smoked trout hot or at room temperature; it’s delicious either way. I like it with this horseradish sauce on the side. You can make the sauce a day in advance.
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Ingredients

Instructions

  • In a medium bowl using a whisk, whip the cream until stiff peaks form.
  • Fold in the chopped dill, vodka, and horseradish.
  • Season the sauce with salt and pepper to taste.
  • Cover and refrigerate until ready to serve.
  • Garnish with the dill sprigs, if you like.
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Course; Barbecue / Fish