Chicken and Dumplings [RECIPE]

Chicken and Dumplings (Photo by Jathan Fink, Jadeworks Entertainment)

Chicken and dumplings are a Southern staple. They’re one of those dishes that is pure, classic comfort food and there are loads of different methods to make them out there. I think we even have a couple recipes for them on this site already.

Funnily enough, this isn’t a dish I grew up eating because my mom never made it once. (I called and checked!) But growing up in the South, there were plenty of other places to find it, including local restaurants and friends’ kitchens, so I get a hankering for it now and then.

When I put this one together last night, Heather and I both agreed that I’d achieved greatness. Or as one of our friends back in Ohio always says, I put my foot in it ! I hope your family loves it as much as we do. Happy eating, y’all!

Read more of this post

Make New Memories with Twists on Old Recipes in Southern Living’s ‘Recipe Revival’ [REVIEW]

Southern Living's RECIPE REVIVAL

Southern Living puts a new twist on classic recipes with Recipe Revival. (Photo by Jathan Fink, Jadeworks Entertainment)

We have been Southern Living readers for decades, although neither of us were born when the magazine debuted in 1966. We’ve also collected their cookbooks for years, and they are among some of the most dogeared volumes in our culinary library. That’s why we are always delighted when one of their new cooking titles hits bookstore shelves, because we know that it is going to be filled with tried-and-true recipes we can’t wait to make ourselves. Their latest addition, Recipe Revival, is no different.  Read more of this post

Citrus Glazed Sweet Potatoes

Citrus Glazed Sweet Potatoes

A sweet addition to a savory meal, our Citrus Glazed Sweet Potatoes are like nature's candy, pairing the flavors of tart citrus with cinnamon and brown sugar.

When the weather turns cold, we start eating a lot more root vegetables like carrots, parsnips and our favorite, sweet potatoes. Rather than making the candied yams with marshmallow topping that many families like, which is usually for too sweet for our tastes, we prefer to enhance the sweetness of these vegetables naturally. Here, we add lemon and orange juice, cinnamon, and brown sugar to make a tasty treat that goes perfectly with turkey, roasts, and any combination of sautéed greens.

PREP: 10 minutes
COOK: 1 hour


  • 1 1/2 pounds sweet potatoes
  • 1/3 cup butter, melted
  • 1/2 cup brown sugar
  • 1 cinnamon stick
  • 1 tablespoon lemon juice
  • 1/2 cup orange juice
  • 2 teaspoons grated lemon zest


  1. Peel sweet potatoes and cut into ½-inch thick rounds. Arrange in a 1 1/2-quart casserole and pour melted butter over top.
  2. Add sugar, lemon juice, orange juice and cinnamon stick.
  3. Cover with a lid or aluminum foil. Bake at 350°F for 30 minutes or until tender. Uncover and discard cinnamon stick; stir. Sprinkle with lemon zest. Cook, uncovered, 15-30 minutes, or until top is crisp.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Southern Style Baby Back Ribs

Southern Style Baby Back Ribs

Our Southern Style Baby Back Ribs are infused with flavor from a spicy sweet rub containing brown sugar, cayenne pepper and a blend of two paprikas.

Growing up down South, I had access to some of the best barbecue available. Whether served in a full-service restaurant or at a roadside stand, everyone seemed to have their own secret recipe. Upon moving to Cincinnati, I discovered that places like Montgomery Inn dish up a sweeter sauce, which I’m still getting accustomed to. Our Southern Style Baby Back Ribs, however, is reminiscent of the spicy ribs I always get in places like Memphis, Dallas, and New Orleans. Be sure to allow enough time for the rub to permeate the meat, and the longer it can sit the better. The result is full bodied flavor and an aroma that is out of this world.

PREP: 5 minutes + 2 – 24 hours to marinate
COOK: 2 1/2 hours


  • 2 racks baby back ribs (4 pounds total) or pork spareribs
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons Hungarian paprika
  • 1/2 teaspoon Spanish paprika
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, 90 heat unit (if available)
  • 2 tablespoons dark brown sugar
  • 1 cup favorite barbecue sauce
  • 2 limes, cut into wedges (optional)


  1. Sprinkle the ribs generously with salt and pepper. In a small bowl, combine the Hungarian and Spanish paprika, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and place in a resealable plastic bag in the refrigerator for at least two hours, but overnight if possible.
  2. Temper meat at room temperature for 30 minutes prior to cooking.
  3. Preheat oven to 300°F. Line a baking sheet with foil. Place ribs on baking sheet and roast for 2 to 2 1/2 hours, turning every half hour to cook evenly. If using spareribs, cook an additional half hour. Serve with barbecue sauce and lime wedges on the side, if desired.

TIPS: Serve ribs with a cole slaw or potato salad, slow-cooked baked bean medley and Texas toast for a true Southern meal.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Sausage Gravy and Biscuits

Sausage Gravy and Biscuits

Our Sausage Gravy and Biscuits is a big, delicious breakfast guaranteed to satisfy a man-sized appetite.

Whenever we go out to eat for breakfast, whether it is to Cracker Barrel or an intimate mom and pop restaurant, Jathan loves a hearty meal of flaky biscuits smothered in sausage gravy. There’s just something warm and comforting about it. Growing up in the South, he dined on his share of this dish, but it wasn’t until we took a trip to Jackson Hole, Wyoming that I experienced the best version of this meal I’d ever had. The biscuits were huge, the gravy meaty, perfectly seasoned and amazingly delicious. So here is our spin on this classic breakfast that never fails to satisfy a man-sized appetite.

COOK: 15 minutes


  • 1 pound ground sage-seasoned pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half or milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 recipe Buttermilk Biscuits


  1. Brown sausage in a large heavy skillet, stirring until it crumbles. Drain sausage on paper towels, reserving 1/2 cup drippings in skillet.
  2. Whisk flour into sausage drippings until smooth. Cook over medium-high heat, whisking constantly, about 3 minutes or until browned.
  3. Stir in sausage. Gradually add half-and-half, cook over medium heat, stirring constantly until thick and bubbly. Stir in salt and pepper. Serve gravy over split buttermilk biscuits.

YIELDS: 3 cups gravy, about 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.