Traditional recipes

Shredded Barbecue Chicken Over Grits

Shredded Barbecue Chicken Over Grits

Sprinkle the chicken with pepper and place in a large nonstick skillet coated with cooking spray.

In a large bowl, combine 1 cup of the broth, barbecue sauce, molasses, chile pepper, and cinnamon and pour over the chicken. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until a meat thermometer inserted into the center of the chicken reads 170 degrees. Shred the meat with two forks and return to the skillet.

Meanwhile, in a large saucepan, bring the water and remaining broth to a boil. Slowly stir in the grits and pumpkin. Reduce the heat and cook, stirring, for 5-7 minutes or until thickened. Stir in the cheese until melted.

Divide the grits among 6 serving bowls and top each with ½ cup chicken mixture. Serve with tomatoes, sour cream, green onions, and cilantro.


Saucy Smothered Southern Chicken with Parmesan Grits

Saucy Smothered Southern Chicken with Parmesan Grits is a quick and mouthwatering, healthy yet decadent-tasting dinner!

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Thank you so much for all the anniversary well wishes! It still blows my mind that Ben and I have been hitched for 7 years. I swear just yesterday we were chasing each other around the playground. Oh right, I forgot to mention that we’ve known each other since Kindergarten (same class, even!) and were friends all throughout high school, but didn’t start dating until our senior year in college. As they say on Pinterest or wherever, the best things in life are worth waiting for, the rest is history, and time flies when you’re having fun.

Anyway! We usually head somewhere fun to celebrate – past years included Italy, New Orleans, Vegas (Vegaaas!) Jamaica, and Charleston, but this year we headed to Puerto Vallarta with friends about a month before our anniversary. It was all fun and games and until everyone else’s spring break photos started flooding my Instagram feed over the past two weeks and I came down with a serious case of vacation envy!

Of course we had a BLAST in Mexico, but the only problem with being the first ones to take a spring trip is having to watch everyone else go on theirs after you’re back. Several friends who were joy-posting from Charleston and Savannah nearly put me into an emotional tailspin (omg I am so dramatic!) and since I couldn’t join them, I decided to cook like I was there instead.

Saucy Smothered Southern Chicken with Parmesan Grits is soothing my soul AND stomach!

Cajun-spiced chicken is sauteed then smothered in a succulent veggie medley including green bell pepper, sweet onion and mushrooms then simmered in chicken broth to create a delicious yet simple pan sauce. Served over quick-cooking parmesan grits, this meal is absolutely mouthwatering. Like, full by the time you actually sit down to dinner because you’ve been nibbling and tasting your hunger away while it cooks!

Thai Sticky Chicken Fingers

If you’ve been reading IGE for a couple years then you know it practically takes an act of God for me to willingly eat, let alone cook and eat green bell peppers, but I totally love – make that ADORE – ’em when seared over super high heat then paired with caramelized onions and roasty toasty mushrooms. This southern veggie combo is a home run, especially when it’s smothering seasoned chicken under a bed of creamy, cheesy grits, which Ben and I both ate our weight in between our visits to NOLA, Charleston, and Savannah over the years. I swear part of my soul is Southern. Hollar if you hear me!

I started making parmesan grits a couple times a month after posting my Smoked Cheddar Shrimp and Grits Bites last fall. Quick-cooking grits are the perfect dinner side dish because they cook in 5 minutes (yes, FIVE) and are ridiculously comforting and creamy. Like I almost can’t even. But I do. And you absolutely should too. The parmesan cheese is really subtle too, so it’s perfect to pair with nearly anything.

This 30 minute skillet dinner is beyond fab, and if you’re looking for a taste of the south like I currently am, include this easy recipe in your meal plan ASAP. Oh, and those of you yet to take your spring break trips – take me with you?!

Start by generously seasoning 2 chicken breasts with Cajun or Creole seasoning and salt if the mix doesn’t have any. I used Tone’s Cajun seasoning but I also love Emeril’s Essence. Sear the chicken in a large cast iron skillet over high heat until golden brown, about 1-2 minutes a side. The chicken shouldn’t be cooked all the way through at this point. Remove the chicken to a plate then set aside. (FYI I cut my chicken breasts in half because they were enormous!)

Psst! While I adore my Le Creuset enameled cast iron skillet you can get the same size Lodge cast iron skillet for under $20 (really!) making it an awesome investment that you’ll use for decades!

Next heat 1 Tablespoon each butter and extra virgin olive oil in the skillet, still over high heat, then add 1 small sliced green bell pepper, 1/2 sliced jumbo sweet onion, and 4oz sliced mushrooms. Season with salt and pepper then saute until the vegetables are caramelized and tender, 7-8 minutes, stirring often. The high heat and little bit of butter flavor transform these raw veggies into something AMAZING. Your house will smell incredible for hours!

Once the vegetables are tender, add the chicken back into the skillet then top with the seared vegetables. Stream in 1-1/2 cups chicken broth then boil until the sauce has reduced by about half, and the chicken is cooked through. Thaaaz it!

While the broth is reducing, get to work on the parmesan grits. I used these gluten-free quick cooking grits. Gluten-free or not you’ll want to check the back of the package to make sure they cook in about 5 minutes. If you can get locally ground grits – go for it! I will never stop being puzzled that in Iowa, the largest producer of corn in the country, grits are pretty much a non-thing. So sad!

Stir 1/2 cup gluten-free grits into 1-1/2 cups chicken broth with a dash of salt then turn the heat down to medium low and cook, whisking often, for 3-4 minutes or until the grits are cooked but still creamy. Take the pan off the heat then stir in 1 Tablespoon butter and 1/2 cup freshly grated parmesan cheese. Say it with me – thaaz (also!) it. Pop a lid on top then set the grits off to the side to continue softening for a few minutes.

Last step is to scoop the grits into shallow bowls then top with the chicken and seared vegetables. Drizzle with luscious pan sauce then sprinkle chopped green onions on top and dive in!


Creole Chicken and Grits

To grit or not to grit, that is the question? Well I will tell you this, I love grits! Baked grits, cheese grits, fried grits, regular grits. If there creamy, buttery and fluffy, then I am eating them.

The dilemma often arises between quick cooking grits which have been processed and slow cooking grits which are well, slow to cook.

I have solved my dilemma, I don’t like slow cooking grits. I don’t like the texture or the flavor. I feel like no matter how much seasonings I add they still taste like well, grits, but uncooked. Don’t be fooled by that 5 minute mark on those grits, they lie, they lie!

Don’t think you’re getting off easy because I use quick cooking grits, I still cook them for about 30 minutes sometimes even longer than that. I know you’re wondering why?

I really have no answer but hey, my momma does it that way and they always turn out perfecto!


Creole Chicken and Grits

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings:4

4 boneless, skinless chicken breast
1 stick of butter
Extra virgin olive oil
1 c. chicken broth
1/2 c. heavy cream
1 c. flour
1 c. bread crumbs
1 bell pepper, diced
1 red onion, diced
1 stalk of celery, diced
3 cloves of garlic, minced
2 eggs
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. black pepper
1/4 tsp. cayenne pepper
Grits (recipe below)
green onins to garnish

Directions:

Cut chicken breast into cutlets about 3 per chicken breast and set aside. Get three bowls to create a dredging station. In bowl 1 put in 1 cup of flour and 1 teaspoon of creole seasoning.

In a bowl 2 put in 1 cup of bread crumbs and 1 teaspoon of creole seasoning. In bowl 3 crack two eggs and beat them well. Take chicken breast and season with 1 tablespoon of Creole seasoning, garlic powder, and onion powder. Add 1 teaspoon of black pepper. Mix chicken well and set aside.

Dredge chicken in flour, egg, then bread crumbs, repeat. Save the flour mixture it will be used to thicken the sauce. In a large skillet add olive oil and butter over medium heat. Saute chicken about 2-3 minutes on each side watching carefully so it does not burn. Place chicken on plate and set aside.

Add more olive oil and butter to pot, add all vegetables except garlic to pot and saute for about 5 minutes. Season vegetables with remaining seasonings. Add garlic and saute 1 more minute. Add about 2 tablespoons of flour and mix well for about 2 minutes.

Add chicken broth and mix well. Lower heat to medium low and add cream. Allow mixture to cook for about 5 minutes. Add chicken back to pan and allow to cook 2 minutes more. Serve over hot grits.

1 c. quick cooking grits
1 1/2 c. chicken broth+ extra if needed to thin grits
1 stick of butter, unsalted
1 c. water
1/2 c. heavy cream
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. creole seasoning

In a medium stock pot, heat broth, water, and heavy cream. Bring up to a boil, add seasonings and whisk well. Slowly add grits whisking constantly for about 2 minutes, this will allow the grits to pop open.

Reduce heat to low, cover grits with a lid and stir occasionally. Cook grits for about 20-30 minutes until they are no longer gritty. Add extra broth if needed to thin grits, add butter and whisk well.


How to Make It

Process half of the cauliflower in a food processor until very finely chopped. Transfer to a medium saucepan. Repeat with the remaining cauliflower. Add stock and cornmeal to pan bring to a boil over high. Cover and reduce heat to medium-low simmer, whisking often, until cauliflower is cooked and mixture is thickened, about 10 minutes. Remove from heat. Stir in cheese, pepper, and salt. Cover to keep warm.

Combine tomato sauce, 3 tablespoons water, mustard, ketchup, garlic powder, chile powder, and onion powder in a small saucepan. Bring to a simmer over medium. Simmer, stirring often, until slightly thickened, about 6 minutes. Stir in shredded chicken. Divide cauliflower mixture among 4 bowls. Top evenly with chicken mixture. Sprinkle with scallions.


SUBSTITUTIONS FOR SHREDDED BBQ CHICKEN MAC & CHEESE

I don&rsquot have chicken breasts on hand? Any substitutions? Yes! I&rsquove created a similar recipe using shrimp, it&rsquos just as good!

Do I have to use rigatoni? No. Rigatoni is what I prefer in this recipe. In detail, the large pasta is able to adhere to the cream sauce and a small amount, is extremely filling. Use whatever pasta you have on hand and follow the recipe instructions.

I&rsquom not into spicy foods, can I make this without spice? In this case, omit the green chilies, spicy pepper jack and sriracha ingredients to make this recipe less spicy.

I&rsquove never prepared pickled red onions before. What do they taste like and how do I make them? Pickled red onions are the new trend, you must try them! With that said, I know they can be a bit questionable if you&rsquove never tried them. If you like pickled veggies or dill flavored pickles, you&rsquoll love pickled red onions. For this dish, the onions provide a tangy and almost sweet note that completes the bbq flavored dish. Click here to learn how to make them and be sure to watch the recipe video as well!


Related Video

I was looking for a recipe that included chicken and mushrooms and I really wanted something different. Stumbled upon this recipe and I have to say OUTSTANDING! I did nto have shiitake or pancetta, but I had a feeling using baby bellas and thick bacon suffice and it did. I cannot wait to try this recipe using the recommended ingredients, because even with my few substitutes it instantly became a new favorite.

Delicious! I'm not going to rate it because I made major modifications due to dietary restrictions, but the actual recipe is probably even better (though Iɽ give my version 4 forks anyway). We used turkey bacon instead of pancetta and unsweetened almond milk instead of cream. One suggestion though is to lightly saute the sage in olive oil before adding to sauce.

The sauce for this dish is good, although not as good as the sauce in the Pan-Seared Tuna with Ginger-Shiitake Cream Sauce (yum!) which easily could be used for this recipe, with the very welcome addition of the pancetta. As for the chicken, I don't know if it's just my grill running too hot, but I ended up with a four-alarm blaze after putting my birds well-marinated in olive oil onto the BBQ. In retrospect, I kind of think that was predictable. Maybe next time I would do indirect medium high on the grill for 15 minutes or so to let the birds chill out before putting directly on the burners.

I also need to add: WORKING MOM approved with two thumbs up. Easy to make after work while hubby plays with the baby.

Unbelievable. Amazing. Incredible 5 STAR recipe. You cannot go wrong with this. Put over regular mashed potatoes and have some wine and green veggie on the side and you will eat every dreamy mouthful.

I was looking for a shitake mushroom sauce to serve over pasta and found this easy enough for a week night and delicious as written. (I suspect that the fresh sage is critical, though.)

Forgot to add that I used the full amount of pancetta and it was great not too salty for us! It's kinda hard to make into "matchstick" pieces, so i just sliced it up the best I could and threw it in. yummy!

The sauce for this dish is terrific tastes like it took much longer to make. I substituted half and half for the cream, and added some corn starch to get it thicker. Poured the sauce on brown rice rather than grits. White rice might even taste better, but I was being healthy!

Wonderful dish! The next time we make it, we'll be serving it with garlic mashed potatoes, which we think will actually go better with the dish than grits. Another reviewer mentioned using regular mushrooms which I think is a good call. Lastly, we realized that we used too much pancetta than the recipe called for, so that's a watchout for us next time since it imparts much saltiness.

This is a regular at our house. We never have anything leftover.It is so easy to make that I made it for our church one night and fed 85 people. I always use boneless chicken breasts. It is so much easier to eat with the creamy grits and not have to deal with the bones.

Really great! I doubled the sauce,thanks for the tip. Next time I make cream of portobella / mushroom soup. I am going to add white wine and the sage to it. Great flavor. Next time I do the grits for it, I am going to leave the broth out. Looking forward to leftovers tomorrow.

The chicken and sauce recipe was incredible - elegant enough for a gourmet dinner party! I doubled the sauce to have extra and then only used about 3oz of dried shitakes in the sauce. I also thickened the sauce with a just a touch of cornstarch mixed with broth. Served it over brown and wild rice and everyone raved about it. I will serve this time and again!

I fried up the chicken and then added to the sauce which was fantastic!! Next time I make this I will double the sauce, it didn't seem like enough. I served with bread dumplings because I couldn't seem to find quick-cooking grits. or grits of any sort to my disappointment :(

I made this a few weeks ago for a sit down dinner and the chicken was wonderful. But instead of using a whole chicken I used boneless and skinless breast of chicken. Also, I did not do the grits but instead served white rice. This chicken dish is very tasty and perfect. No need to change anything other than me following the suggestions of other readers and buying low sodium broth.

I've been making this dish for years and hadn't had it for awhile. After making it again tonight, I couldn't figure out why! Of the nundreds of recipes I've enjoyed from Epicurious, this is my all-time favorite. In my opinion, the recipe is perfect as is. I half large bone-in, skin on chicken breast halves and let them marinate overnight. Homemade chicken stock adds depth. The sauce takes about 30 minutes to reduce. The pancetta retains its delicious crispiness when added immediately before serving. Best grits recipe hands down -- only one I'll use.

This recipe rocked my world. After reading some reviews, I reduced the pancetta and sage, because I had some killer locally-grown shiitakes that I didn't want to overpower. It was AMAZING. My husband almost licked the pate clean. Yes, yes and yes.

This was very tasty, however a tip, if your using Minor's paste, watch the amount you use, mine came out SO salty, but that aside, it was just a fabulous meal!! Would make for company !!

This was amazing! I used chicken breasts instead of a fryer chicken and it was very quick to cook that way. Iɽ opt for regular mushrooms rather than the shiitake because the sauce is so flavorful it overpowers the subtle mushroom flavor. Exceptional dish, and fairly easy to make!

AMAZING!! A very special dish! Great for company. I made it with brown rice instead of the grits, and found that I had to watch the reduction of the sauce. I was juggling things that night and mine came out a bit salty for my taste. Even so, it was very delicious and I definitely will make it again.

I cooked this recipe exactly except I added more pancetta to the sauce. I also cooked the chicken rotisserie-style. The chicken was very tender and a meal by itseslf. However, the sauce was to die for! I made the mistake of sampling the sauce while I was cooking. then I couldn't stop! I will definitely make this again.

This was extraordinary. I don't have much luck with grilled chicken so I marinated bone-in chicken breasts with skin as directed and roasted them at 475 for 25 minutes--crisp and juicy. Then served with the sauce and the grits. We have used the grits recipe for years--absolutely the BEST grits. The shitake cream sauce was new to us--the combination of sauce, chicken and grits was wonderful. We will have this often. The cream sauce can be made ahead and refrigerated. I warmed it in a double boiler over hot water and it did fine.

The chicken was good, but just grilled chicken. Nothing too exciting. BUT the grits and mushroom sauce. WOW I could hardly plate it up. My husband kept sticking spoons in the pan to get more! I did thicken the sauce a smidge, and added some pecorino romano to the grits, just because I could. A family favorite that will be enjoyed for a long time.

We really LOVED this! The sauce was really delicious. I used a different recipe for the Chicken. I would definitely make the sauce and the grits again. I had to had about a 1/3 more chicken stock and cream to the grits to keep them creamy.

This was absolutely delicious! I used bone-in whole chicken legs for this, and brined them for about four hours before grilling, and they were perfect. The grits were so delicious, and the sauce decadent. I sauteed some shallots and garlic with the mushrooms and it really added something extra. The sage is a great addition to the sauce. I'll definitely make this again!

Really outstanding. I substituted low-fat evaporated milk for the whipping cream, but otherwise made this exactly like the recipe. YUM! Only change I would make next time is allowing more time for the sauce to reduce.


BBQ Shredded Chicken

  • wheat-free
  • shellfish-free
  • dairy-free
  • fish-free
  • alcohol-free
  • peanut-free
  • pork-free
  • gluten-free
  • egg-free
  • soy-free
  • tree-nut-free
  • red-meat-free
  • Calories 286
  • Fat 9.7 g (14.9%)
  • Saturated 2.2 g (10.9%)
  • Carbs 16.1 g (5.4%)
  • Fiber 0.9 g (3.6%)
  • Sugars 12.0 g
  • Protein 31.8 g (63.6%)
  • Sodium 501.4 mg (20.9%)

Ingredients

boneless skinless chicken thighs, or a mix of thighs and breasts

Freshly ground black pepper

(12 ounces) barbecue sauce, store-bought or homemade, plus more for serving

Instructions

Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.

In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprika and stir. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.

Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.

While you're shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.

Serve with buns, slaw, avocado, and extra barbecue sauce on the side. Refrigerate for up to 5 days or freeze for up to 3 months.

Recipe Notes

Slow-cooker instructions: Follow the recipe as written above, but instead of putting the chicken and sauce in the oven, pour it all into a slow cooker. Cook for 5 to 7 hours on LOW. If desired, you can lift out the chicken and reduce the sauce in a separate pan on the stovetop, but this may not be necessary it simply depends on your preference.


How to Bake Grits

Here’s another method for how to make grits that we default to all the time because it&aposs so good. Serve baked quick-cooking grits with eggs, bacon, or sausage for breakfast or as a dinner side dish alongside roast chicken, steak, or pork chops. It can also be a meatless entrພ. For a more basic version, swap water and ¼ teaspoon salt for the broth and omit the cheese, onion, tomato, and cilantro. The recipe makes four or five side-dish servings.

  • Preheat the oven to 325ଏ.
  • In a medium saucepan bring 2 cups of broth to boiling. Slowly add ½ cup quick-cooking grits, stirring constantly.
  • In a small bowl whisk 1 egg with a fork until lightly beaten. Gradually stir about ½ cup of the hot grits mixture into the egg. Return the egg mixture to the saucepan and stir to combine.
  • Remove the saucepan from the heat. Stir 1 cup shredded cheddar cheese 1 green onion, sliced and 1 tablespoon butter into the grits until the cheese and butter melt.
  • Pour the grits mixture into an ungreased 1-quart casserole. Bake 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. If desired, top with ½ cup chopped fresh tomato and 1 tablespoon snipped fresh cilantro.

Barbeque Shrimp with Cheese Grits – A Very Southern Tradition

This time of year always makes me think of North Carolina. My children were born there and in remembering I always recall that some of the most idyllic moments of my life were there, including their first Christmas. I moved to North Carolina from St Louis, MO when my then husband accepted a job offer and we lived there 10 years. The move from a large metropolitan city to one the size of Raleigh might have been difficult for many people but I loved it I liked the coziness, the slower pace and I grew to love the Y’alls.

Raleigh is in the heart of the ACC conference and we moved there in what I soon learned was college basketball season with North Carolina State, Wake Forest, Duke and the University of North Carolina within shouting distance of each other. But I was new and I had moved from a football and baseball city…so forgive me if I was confused. Everywhere the eye could see were signs to ‘Back the Pack’ and I won’t deny, I was flummoxed as to why this small southern city was so gungho for the Green Bay Packers. It’s true!

I soon learned the error of my ways and got on-board although not getting on-board would have been next to impossible. North Carolina State is smack in the middle of Raleigh, a city school, not one with huge sprawling campuses like Duke and UNC, and the population of Raleigh was fervent about their Wolfpack, to say the least. At that time you could not walk into a grocery store in the middle of a game and not have it being played over the loudspeakers…and not just grocery stores. Everywhere. Love’em or leave’em? Simply no way to leave so love’em I did!

Also integral to my memories of North Carolina are grits. My first experience? We had just arrived in Raleigh after 2 difficult days of driving. One of our vehicles was supposed to have been shipped but I guess we had more ‘stuff’ than the movers expected so we both ended up driving. I had the smaller car and my beloved Heather, our Irish Setter, was with me. And we had rain. And more rain. Rain the entire time we drove through the Smoky Mountains too. For someone who does not love to drive who is stressed at the thought of just a couple of hours of driving into the gorgeous mountains of Colorado on a beautiful and clear day…well, that was torture. We arrived in the morning exhausted, aching and famished so went for breakfast soon after checking into our hotel.

I forget what I ordered but I will never forget this. On the plate with what I’m betting was an omelet and some hash browns was a scoop of something that looked like cream of wheat. I signaled to the waitress thinking I had been given the wrong order and like it was yesterday I remember her saying, ‘No ma’am, thems just gree-itz.’ Like that helped. I checked the menu and only then noticed that gree-itz (grits) were served with every breakfast dish…and soon found that was no anomaly. Grits are a staple in the south and you would be hard-pressed to find a food more American than grits. Historians trace them back to the first Virginia colonists, who dined on the cracked grains with American Indians. While I never got to the point of having them each morning, I did learn to enjoy them and still do to this day. Of course, adding some cheese and butter never hurt!

When a dish has such a long history and is passed down from generation to generation, it’s not surprising that it has become a holiday tradition. Many Southerners eat shrimp and grits at Christmas or New Year’s maybe it’s just as simple as a desire to eat real comfort food and I can’t think of anything much more comforting than this dish. It’s a step away from the norm with the barbecue sauce but I just love it so I’m OK with changing tradition just a bit. We’re lucky too that Bob’s Red Mill has a selection of their grits at the nearby Sprouts market they might be from Oregon but their product is truly southern!

Though I’m steadfast about making a big pot of black eye peas each January 1st, I’ve long ago accepted that the notion of it bringing me good luck is a hoax. I would prefer to associate luck with this other staple of southern New Year’s plates. Though I’ve made other versions of shrimp and grits over the years, this recipe from Food and Wine magazine in 2008 stands out, head and shoulders. Rich, cheesy grits are topped with ‘shrimps’ (my homage to Forrest Gump) but not just any shrimps. Barbecue Shrimps. This barbecue sauce is divine. The two together are super divine. Just getting to eat it on New Years Day is luck enough for me. Join me?


10. Corn Pudding

Ok&hellip so corn on the cob is a classic but if you&rsquore looking to spoil your guests, serve them some homemade corn pudding. It&rsquos classic comfort food just like grandma used to make. You will be loved and cherished forever. Seriously&hellip it&rsquos that good.

Best of all, it&rsquos super easy to make. You just combine all the ingredients. Pour it into a casserole dish and bake it in the oven. This sweet, creamy corn pudding is sure to be a favorite at any get together.


Totally Customizable

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Besides choosing the dish that you want to use you can customize these apps many other ways:

  • Make however many you need – 10, 12, 40, 50 – you name it
  • The grits can be our Gouda Grits with Cajun Spice for an update on the classic
  • Or, for a more traditional base use the cheese grits recipe from our Shrimp and Grits (one of our top recipes)
  • Top with good old southern style smoked barbecue like ours
  • Or, barbecued chicken or beef (for you Texans) would be good too
  • Top with Unicoi Preserves Salted Caramel Peach Spread, or your favorite southern style preserve or jam
  • For a fun garnish we added a few sprigs of chives, but you could leave them off, or use your imagination

We gave ours an elegant twist with the silver tray and lace cloth, but it would also be fun to make them look country style. This wood serving tray is gorgeous and you will have the perfect tray of southern appetizers if you make yours in mini mason jars.

Now, we love our barbecue pork slow cooked on the Big Green Egg, but if you’re planning a party you may not have time for that. These apps would be a breeze to put together with barbecue picked up from your local joint.

If you’re looking for more southern style crowd-pleasing appetizers be sure to check out our version of Fried Green Tomatoes.

For ideas on making a charcuterie style board that’s uniquely southern be sure to check out Southern Appetizer Board. It’s got something for everybody!


Watch the video: Πως να σουβλίσετε την γαλοπούλα σας, στην ψησταριά υγραερίου της Broil King (December 2021).