A virtual recipe swap with dozens of new recipes from some of the TOP recipe
creators online and on Pinterest!
Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to
see all the NEW recipes this week!
A virtual recipe swap with dozens of new recipes from some of the TOP recipe
creators online and on Pinterest!
Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to
see all the NEW recipes this week!
One of my very favorite recipes is one that surprises a lot of people.
I guess because it's not "southern" food but here's the thing about us
Southerners... we don't just eat fried chicken and biscuits!
The dish I'm talking about is
Mediterranean Chickpea Rice. It's a one-pan wonder with rice and garbanzo beans cooked with bacon,
tomatoes, Mediterranean herbs and spices and I could eat it by the
bucket!
I love it so much I decided to make a similar recipe with Italian sausage and
spinach! I left out the chickpeas, changed up the spices and hit it with some
freshly grated parmesan at the end and it is spectacular!
It makes sense to me that I would like both of these recipes because they have
one major thing in common with my favorite kind of food: RICE!
I've said this before, but my neck of the South leans toward the Lowcountry
(the area roughly between and around Charleston and Savannah) so we eat a ton
of rice. Way more so than potatoes or pasta.
Both this recipe and the Mediterranean version are cooked much like some of
our Southern favorites like Dirty Rice and Red Rice. The flavors are different
but they all start with seasoned meat that produces a lot of pan drippings and
aromatics like celery, onions and garlic.
A FEW COOKING NOTES:
Use fresh baby spinach leaves, chopped fresh spinach, or frozen chopped
spinach (or you can leave it out all together).
Fresh kale can used in place of spinach if you prefer.
I almost always use hot Italian sausage but mild is great too. I've never
tried this with sweet Italian sausage as I think the flavors may not play
well together.
It's important to leave the lid on tight while cooking to ensure the rice
cooks properly. If things look a little dry 15 minutes in, stir in 1/2 cup
water.
MORE MAIN DISH RICE RECIPES TO TRY
CHARLESTON RED RICE
- A Lowcountry recipe made from rice cooked with bacon and a tomato broth
seasoned with peppers and onions perfected by the Gullah and Geechee.
BETTER-THAN-BOJANGLES DIRTY RICE
- A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage
and a favorite throughout the Southeast.
MEDITERRANEAN CHICKPEA RICE
- A hearty rice recipe with chickpeas (garbanzo beans) flavored with bacon,
tomatoes, onion and garlic perfect served on the side or as a main dish that
easily converts to a meatless meal.
CAROLINA CHICKEN BOG
- A one-pot recipe of rice, chicken and smoked sausage cooked in a flavorful
stock made from slow-cooked chicken.
HIBACHI CHICKEN & RICE SKILLET MEAL
- A one-pan family-sized meal with hibachi chicken and rice that uses everyday
ingredients and way less expensive than take-out hibachi bowls.
Recipe for Italian Sausage Rice Skillet Meal
Italian Sausage & Rice Skillet Meal
Yield: 6 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A 30-minute meal with hearty sausage cooked with rice, tomatoes and Italian spices finished with fresh spinach and parmesan cheese.
Ingredients
1.25 lbs Italian Sausage
1 onion, chopped
1 tablespoon minced garlic
1 cup extra long-grain white rice
1 15-oz can petite diced tomatoes
2 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
2 cups spinach (see notes)
1/2 cup grated parmesan cheese
Instructions
Remove casings from sausage (if applicable) then add to a wide, shallow pan or large skillet (choose a pan that has a tight-fitting lid). Add onions then cook over medium-high heat, breaking up sausage while cooking. Cook until sausage is nicely browned and cooked through. 1.25 lbs sausage, 1 onion, chopped
Add garlic then continue cooking 2-3 minutes or until garlic is fragrant. 1 Tbsp minced garlic
Add rice, tomatoes (undrained – with juice), broth, salt, pepper and oregano. Increase heat to high then bring to a boil, stirring occasionally. 1 c. rice, 1 can tomatoes, 2 c. broth, 1 tsp each salt, pepper and oregano
Reduce heat to low, cover with a tight-fitting lid then cook for 20-25 minutes or until rice is done. Stir once or twice with a fork to ensure the rice isn’t sticking to the bottom.
Stir in spinach. Sprinkle parmesan cheese on top then cover with lid and allow dish to rest 5-10 minutes before serving. 2 c. spinach, 1/2 c. parmesan
Notes
Use fresh baby spinach leaves, chopped fresh spinach, or frozen chopped spinach (or you can leave it out all together).
Fresh kale can used in place of spinach if you prefer.
I almost always use hot Italian sausage but mild is great too. I've never tried this with sweet Italian sausage as I think the flavors may not play well together.
It's important to leave the lid on tight while cooking to ensure the rice cooks properly. If things look a little dry 15 minutes in, stir in 1/2 cup water.
There were two meals we ate when I was growing up that we always had stewed
tomatoes and rice with. One was
Salmon Patties
and the other was pan-fried smoked sausage. And I loved them both!
It makes sense that tomato gravy would go with salmon patties. When not served
alongside tomato gravy, folks often eat salmon patties with ketchup. So there
must be something about salmon patties that just goes with the acidic,
slightly sweet characteristics of tomatoes.
When we'd serve stewed tomatoes with smoked sausage, I'm sure it was to take
advantage of the seasoned oil left in the pan from cooking the sausage. In
this case, you wouldn't need bacon grease listed in the recipe below, you'd
just start the gravy in the pan after the sausage was done.
3 TYPES OF TOMATO GRAVY
Depending on which part of the South you're from, you'll likely make yours a
little different. There are three types of Southern tomato gravy that I'm
aware of (and there may be more!).
STEWED TOMATO GRAVY: This one - the only kind I ever knew and the one
pictured - is the simplest. Tomatoes are cooked down with onions until they're
are super soft and the juices reduce and thicken. It is usually served over
rice.
CREAMY TOMATO GRAVY: This version involves using a little flour to make
a roux so that the gravy finishes off creamier. This creamier tomato gravy is
typically served over biscuits.
BREADED TOMATO GRAVY: Sometimes called scalloped tomato gravy, this
version is much like the simple stewed tomato recipe but bread or bread crumbs
are added. Leftover biscuits, toast, cornbread or sliced bread is cut into
chunks then added to the stewed tomatoes. Bread crumbs are also used. This
version can also be poured into a baking dish and finished like a casserole.
SUGAR & SPICE?
I'm of the opinion that less is more when it comes to tomato gravy. Most
old-fashioned Southern recipes are very rustic and basic and lean more on
cured/salted meat drippings for flavor.
I don't put garlic or herbs in mine because it starts to lean Italian and this
isn't supposed to taste like spaghetti sauce. At all. For this same
reason, I don't add bell peppers to mine.
Some recipes are noticeably sweet. How much sugar you put in yours is entirely
up to you. Just don't omit it. You'll need at least 1/2 teaspoon to balance
the acidity of the tomatoes. I've seen some recipes with as much as 3-4
tablespoons for the same amount of tomatoes. I'd start with 1/2 teaspoon then
add more - little by little - until you're happy.
HOW TO SERVE STEWED TOMATO GRAVY
We always and only serve tomato gravy over plain white rice but t can also be
spooned over biscuits, grits, toast, cornbread and potatoes (boiled or fried).
Once plated, I like to stir the tomatoes completely into the rice and if
there's a hunk of cornbread nearby, it usually gets crumbled and mixed in too.
If we're having some sort of Southern peas (black-eyed, crowder, etc.), I love
to stir a few into the pile too.
When we're done with supper, I stir any leftover rice and stewed tomatoes
together (keeping it about equal parts) then serve it as sort of a tomato
pilau side dish later in the week. Any leftover fried smoked sausage can get
diced up and stirred into the mixture too!
A FEW RECIPE NOTES
The amount of sugar you use is up to you. You'll need to use at least 1/2
teaspoon to cut the acidity but some folks use PLENTY more.
Feel free to add bell pepper in with the onion in Step 1. I didn't grow up
eating it with bell pepper but you can certainly add some if you'd like!
Use olive oil in place of bacon grease if needed.
For the creamier version add 2 tablespoons flour to the onions after they've
cooked in Step 1 then stir and cook two minutes before moving to Step 2. Add
1/2 cup water with the tomatoes then stir until flour is incorporated into
liquid.
The gravy shown in the photos here is a little thicker than usual. I left it
to rest a little too long before I was ready to take pictures. I probably
should have added a little water and cooked it more but I didn't realize how
thick it had gotten until I spooned it over the rice.
MORE RICE & TOMATO RECIPES TO TRY!
CHARLESTON RED RICE
- A Lowcountry recipe popular from Charleston to Savannah, made from rice
cooked with bacon and a tomato broth seasoned with peppers and onions.
MEXICAN RESTAURANT-STYLE RICE
- A simple recipe with just a few ingredients just like the rice at our
favorite Mexican restaurant.
MEDITERRANEAN CHICKPEA RICE
- A hearty rice recipe with chickpeas (garbanzo beans) flavored with bacon,
tomatoes, onion and garlic.
Recipe for How to Cook Stewed Tomato Gravy
Stewed Tomato Gravy
Yield: 6 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A Southern-style recipe for stewed tomatoes, simmered with onion and bacon drippings until thickened, then served over white rice.
Ingredients
1/2 onion, finely diced
2 tablespoons bacon grease
1 teaspoon salt
1/2 teaspoon pepper
1 28-oz can diced tomatoes
1/2 teaspoon sugar (see notes)
2 tablespoons butter
Instructions
Sauté onion in bacon grease over medium heat 5 minutes or until soft.
Add tomatoes (with juice), salt and pepper. Cover and simmer tomatoes over medium heat 20 minutes.
Using a fork, pastry cutter or whatever else gets the job done, chop/mash tomatoes into small, pea-sized pieces.
Add sugar then continue cooking, uncovered, 5 minutes.
Stir in butter until melted then serve over white rice.
Notes
Making this batch, half the onion I used yielded 2/3 cup diced onions.
The amount of sugar you use is up to you. You'll need to use at least 1/2 teaspoon to cut the acidity but some folks use PLENTY more.
Feel free to add bell pepper in with the onion in Step 1. I didn't grow up eating it with bell pepper but you can certainly add some if you'd like!
Use olive oil in place of bacon grease if needed.
For the creamier version (see notes above recipe card) add 2 tablespoons flour to the onions after they've cooked in Step 1 then stir and cook 2 minutes before moving to Step 2. Add 1/2 cup water with the tomatoes then stir until flour is incorporated into liquid.
A virtual recipe swap with dozens of new recipes from some of the TOP recipe
creators online and on Pinterest!
Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to
see all the NEW recipes this week!
A virtual recipe swap with dozens of new recipes from some of the TOP recipe
creators online and on Pinterest!
Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to
see all the NEW recipes this week!
A classic recipe for the traditional creamy gravy made with leftover
chicken or turkey served over toast, biscuits or rice that cooks up perfect every time.
Families have funny names for food. My Pa called ice cream tunkey. To
this day, nobody can tell me why.
Not long after Mama and Daddy were engaged, they and my grandparents went to
town to run some errands and Pa asked, “Does anybody want some tunkey?”
Without hesitation, my mama (a Yankee transplant from Maryland) said, “I DO!”
Daddy leaned over and whispered, “Carol, do you even know what tunkey is?” To
which she replied, “No, but I’ve never heard of half of what you eat down here,
and I haven’t tasted anything I didn’t like yet so YES, I want some tunkey!”
Husband’s family calls Chicken à la King, Chicken à la Flin Flan. But I
do know where this name came from.
My mother-in-law, with a family of eight to feed, never let anything go to
waste and often made leftovers into other meals (as do I). Leftover chicken
and turkey most often became Chicken or Turkey à la King and she must have made it a lot
because the kids would gripe and complain that they were having it again.
One night she told them it was something NEW! That they would love it! That it
was Chicken à la Flin Flan! I don’t know if they took to it
better, but I do know the whole entire family still calls it Chicken à la Flin
Flan some forty years later!
I think everybody makes this a little different. When I called my MIL the
other day to ask if she used fresh bell peppers in hers or jarred pimientos
(she uses fresh btw), she pulled out her old recipe and read it to me.
I love reading old recipes with ingredients like oleo and
scalded milk so when she said, “1 Oxo cube”, I smiled because I figured
that must mean a bullion cube.
Her recipe also has curry powder and an unholy amount of nutmeg. My point
being, there’s no right way to make this. So long as you end up with
chicken or turkey in a creamy sauce that has either bell peppers or pimientos
in there somewhere, you’re in the right ballpark.
8 FAQ ABOUT CHICKEN A LA KING
1. Doesn’t it have peas? Not the recipe I grew up with but you can certainly add them if you’d
like! I’d use about 1 cup frozen peas and stir them in with the chicken.
Actually, that’s not true… I’d never use English peas because I hate them but
that’s my best guess!
2. Can I use pimientos instead of red bell pepper? Yep! I definitely prefer using fresh red bell pepper in this but you
can substitute with pimientos if you’d like.
3. How many chicken breasts do I need for 2 cups cubed chicken? One fresh large boneless, skinless chicken breast yields about 2 cups. Frozen chicken breasts are usually smaller so you’d likely need two.
4. Can I use leftover turkey? Heck yes, you can! Turkey à la King is perfect to make with leftover
turkey!
5. Is canned chicken OK with this recipe? I’ve never tried it, but I bet it would be great! They’ve come a long
way with canned chicken (white meat, at least) and I think it would work great
with this recipe.
6. Do I have to use onion and celery? I’m of the opinion that any great creamed sauce starts with the
classic Mirepoix (onion, celery and carrots) or the
Holy Trinity (onion, celery and bell pepper) so I think the onion and
celery are important but if you’re out of either, just season with onion
powder and/or celery salt or celery seed.
7. Can I add corn, mushrooms or carrots? You can put whatever you want in your Chicken à la King, girl. You do
you! If using carrots, I’d finely dice them and sauté with the other
vegetables. Mushrooms, I'd add halfway through sautéing the other vegetables. If adding corn, just drain then stir it in with the cooked
chicken.
8. Can I use green, yellow or orange bell peppers instead of red? Sure! Two things, though… 1) green bell peppers have a stronger taste
than the others so you may want to use a little less and 2) the red bell
peppers (or red pimientos) are hallmarks of classic Chicken à la King.
HOW DO YOU SERVE CHICKEN A LA KING?
Chicken à la King is a thick, chunky creamed sauce so it’s perfect to ladle
over something. It’s too thick to eat like a soup and too saucy to serve
alone.
Chicken à la King is typically served over the following:
Toast (my favorite!)
Biscuits
Rice
Noodles
Puff Pastry Bowls
Recipe for How to Cook Chicken à la King
Chicken à la King
Yield: 6 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A classic recipe for the traditional homemade creamy gravy made with leftover chicken or turkey served over toast, biscuits, rice or noodles.
Ingredients
2 cups cooked chicken, cubed
1 cup diced onion
1 red bell pepper, diced
1 cup finely diced celery
1/3 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon nutmeg
Pinch of cayenne pepper
1/3 cup flour
2 cups chicken broth
1.5 cups milk
Instructions
Sauté onion, red pepper and celery with butter in a large skillet over medium heat for 10 minutes or until vegetables are very tender. 1 c. onion, 1 red pepper, 1 c. celery, 1/3 c. butter
Stir in salt, remaining spices and flour then continue cooking and stirring for 5 minutes. 1 tsp salt, 1/2 tsp pepper, 1/4 tsp thyme, 1/8 tsp nutmeg, Pinch cayenne, 1/3 c. flour
Add chicken broth then stir well, making sure to scrape the bottom of the skillet. When broth starts to bubble, stir in milk. 2 c. broth, 1.5 c. milk
Cook and stir 5 minutes or until thickened per your preference.
Stir in cooked chicken then continue cooking 5 minutes. If necessary, add more milk, 1/4 cup at a time, if sauce thickens more than a pourable gravy would be. 2 c. cooked chicken
Serve over toast, biscuits, noodles or rice.
Notes
I definitely prefer using fresh red bell pepper in this but you can substitute with pimientos if you’d like. Stir in 8 ounces drained, diced pimientos with the chicken in Step 5.
Use all-purpose or self-rising flour (either is fine).
Any questions you may have are likely answered in the FAQ section above the recipe card.
