When I married my southern hubby, cornbread became more of a staple and less of a “oh you made cornbread” moment.  There are thousands of cornbread recipes out there...many that I have made and love...but, this is the one I was taught to make by my Grammy in her Wagner cast iron skillet (Oh I miss that skillet!!).  The best part, her cornbread is straightforward so the perfect base for me to add all sorts of stuff (fruit, cheese, herbs, aromatics, veggies, etc) to fancy it up.  

Snake Handler is one of my favorite brews from Birmingham local Good People Brewing Co. I hope you enjoy this amazing brisket! It didn’t last long in the Bevil household…

Ok. This is just simple, smashed red potatoes.  It will forever be “Pudge” because my husband ordered meatloaf and pudge on our first date (the Flying Biscuit, ATL).  He soon regretted that heavy decision as we enjoyed a concert at Chastain Park .  

My mom and grammy called this mandel bread, but I always heard mongrel bread which always caused snorts of laughter around the table.  Whatever you want to call it, this is a cup of coffee’s and a lazy morning’s best friend. This is a terrific recipe to make with your kids.  I still remember shaping the dough and getting flour everywhere!  There are many versions of this recipe, but here is the one I grew up with (we didn’t add chocolate chips but an easy add if desired).  

My son loves gyros and these lamb meatballs are the best substitute for traditional gyro meat (I don’t have a vertical spit.  Who does?).

I smash the meatballs on pita bread that has been spread with hummus and tzatziki sauce.  Some mixed greens and even pickled onions if I have them on hand.  

I make meatloaf quite a bit. Partly because it has a funny family history:  My Mom’s first home cooked meal for my Dad was meatloaf and it was inedible, but he smiled and CHEWED (and chewed).   He told me he loved her so much she was worth a life of eating poorly (she became a great cook and her meatloaf was fabulous).  On my first date with my husband, he ordered a huge dinner of meatloaf and mashed potatoes.   He overate and was absolutely miserable.  Mostly, I make meatloaf because its a dinner I bring to the table that everyone eats with no complaints.  Praise.  

Marrying a guy from a farm in north Alabama, I’ve heard a lot of “shelling peas” stories. After 21 years, this Yankee was finely brave enough to take on this storied, deeply rooted food memory!!  But not without help from those who have Southern roots as well: 

Classic Southern Lady Peas

Sadly, not the most popular red meat in the American diet.   But lamb, just an age classification, is packed with nutrients and an incredible source of heme iron, vitamins B and omega 3 fatty acids.