Tennessee Food Archives | Buy This Cook That

Spicy Three Bean Venison Chili

September 8, 2017

I almost messed up, ya’ll. This chili recipe was soooo close to being a two-bean venison chili, but then I remembered the third bean. The sneaky cans of Bean #3 hanging out in the back of the pantry. This is the kind of thing that keeps food bloggers up at night.

I mean, google two-bean chili. Go ahead.

Now google three-bean chili. TEN TIMES AS MANY PEOPLE WANT THREE BEANS IN THEIR CHILI. So there ya go. Bean math.

But the star of this rich, red venison chili is not the beans. It is the venison. Tender and lean chunks of last year’s deer slow simmered in chili spices. This is why the good Lord gave us spoons.

And bowls.

And deer.

And…beans.

Baked Goods, Desserts, Tennessee Food

Biscuit Peach Cobbler

July 6, 2017

I’m just gonna leave this dessert recipe for Biscuit Peach Cobbler right here.

Pretty sure there is nothing better than a peach cobbler.

Buttery homemade biscuits on top of sweet fresh peaches, baked in a cast iron skillet until bubbly and hot….topped with creamy vanilla ice cream.

Yes.

My Favorite Recipes, Southern Grill, Tennessee Food

Wild Blackberry BBQ Sauce

June 24, 2017

If you have ever spent a hot and humid afternoon picking through briars and brambles to get your hands on sweet-tart and juicy wild blackberries, then you know how precious this Wild Blackberry BBQ Sauce is.

Mixed with a little blood, sweat and tears (optional), we are sharing this amazing BBQ sauce recipe with you.

You can thank my husband for the idea.

If it were up to me, these little beauties would have been in a blackberry cobbler. This is definitely one of those times when I am glad I listened to him.

(Yeah, yeah, this is my way of saying he was right.)

My Favorite Recipes, Sides, Tennessee Food, Vegetarian

Okra Peppers and Vidalia

June 4, 2017

Fresh okra is at the top of my summer vegetable list. I love it breaded and fried, I love it stewed with tomatoes. And I especially love okra roasted with sweet bell peppers and Vidalia onions.

This easy and fresh side dish is full of flavor. Plus it is super-healthy.

Simply seasoned with olive oil, garlic, fresh lemon, salt and pepper, you will soon be addicted to this awesome summer side dish.

(We consumed this entire pan as an afternoon snack. True story!)

30 Minute or Less, Sandwiches & Sliders, Tennessee Food

Fried Green Tomato BLT

May 26, 2017

There are not enough words in the English language to tell you how much I love fried green tomatoes. Seriously. June in Tennessee means green tomatoes, and that makes me happy. And I am also the poster child for Bacon Addicts Anonymous. Thus, the Fried Green Tomato BLT Sandwich was born.

It was a miraculous yet surprisingly easy birth.

Do this. Make this sandwich. (And be sure to make our 5 Minute Tangy Remoulade to go with it.) Flavor explosion.

30 Minute or Less, Potatoes, Sides, Tennessee Food

Hot Sauce Potato Salad

May 15, 2017

My hand quivered slightly as I held the bottle of hot sauce over the bowl of potato salad. A bead of sweat slowly dripped down my forehead. The kitchen was dead silent. All you could hear was the sound of my tummy growling.

My husband said “No, don’t do it!”

I tilted my head in his direction, and I called his bluff. Hot Sauce is going in.

Why didn’t someone think of this before now? Tangy, spicy, pickle-y and wow. This potato salad recipe has it all. Potato salad with classic creaminess and crunch and a pop of big hot sauce flavor.

Not only did we use a generous amount of hot sauce, but we kicked up the heat with fresh jalapeno, ground black pepper, and cayenne, too.

Because some like it hot.

Essentials, Tennessee Food, Vegetarian

Dilly Pickled Onion Rings

May 13, 2017

A Southern kitchen is not complete without an array of pickles and relishes. Seriously, we will put just about anything into a jar with vinegar and sugar. Pickled onion, cucumber, okra, corn, green tomato, watermelon rind… You name it, we have tried it.

When I found this family recipe for easy Dilly Pickled Onion Rings, I had to give it a whirl. This recipe just feels like home. Sweet, sour and tangy, it doesn’t get any easier than this. Dump everything into a jar, shake and put it in the fridge.

My husband and I come from a long line of geniuses.

Humble brag. *Eats straight from the jar*

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