Foodbuzz 24, 24, 24: Brunch In the Heart Of Dixie

As an Amazon Associate I earn from qualifying purchases.

I’ve had quite a time keeping this secret under wraps, but a few weeks ago I found out that Southern Plate had been chosen as one of the participants in the Foodbuzz 24,24,24 event! Foodbuzz is going to feature 24 meals, in 24 hours, on 24 different blogs around the world!

I wrote up a formal proposal complete with menu, writing samples, and type of coverage I would provide along with why my voice would be a unique one to include in this event and you could have knocked me over with a feather when my proposal was accepted! If you’d like to learn a little more about me and my history with Southern food, settle in and sit a spell or just click here!

Lets get us some good food cookin’! In the South, we love breakfast. We love it any time of the day, too! Many restaurants feature breakfast bars at dinner or even full breakfast menus throughout the day. When a large family gathers together, what could be more pleasing than our favorite traditional breakfast dishes served up with a glass of iced tea?

We gathered at my parent’s house on the banks of the Tennessee River. With my two grandmothers, adopted Aunt and Uncle, siblings, children, and nephews, there were a total of nine people sitting at my mother’s expansive dinner table, with overflow in the sunroom.

 

 
Brunch In The Heart Of Dixie Menu
Oatmeal
(with traditional add ins)

Apple Butter

If you’d like to know how to prepare any dish featured on our menu, simply click the name for a full, step by step photographic tutorial! Each week we add more tutorials to Southern Plate with almost a hundred so far and growing every day!

Click “read more” To see individual photos and learn a little more about each dish!
Southerners are known for our buttermilk biscuits.
We have them with just about everything and even use the leftovers in bread puddings and dressings. Back in the day, flour was a staple affordable and readily available. Biscuits were a great way to stretch a meal and fill up hungry men coming in from the fields when there was very little or no meat available.
We serve them filled with country meats, butter, sorghum molasses, eggs, cheese, home canned apple butter, and homemade preserves. They are also delicious when covered with our special chocolate gravy or milk gravy!
This particular recipe introduces a great “no fail” method for anyone whose attempted biscuits in the past and ended up with something resembling a hockey puck!

Pecan Pie muffins combine all of the wonderful flavors of our traditional Pecan Pie into a moist and dense muffin.

Fatback is an inexpensive, salty cut of meat which became very popular in the South during the great depression. We eat it throughout the year, but it is a must at our traditional New Year’s Day dinner.
Country ham is yet another southern favorite!
Our restaurants serve it alongside large servings of in season vegetables or sandwiched between the layers of a fluffy biscuit.
Fried Potatoes are often served with breakfast as well as other meals. Many folks cook them up with onions but we kept ours plain to appease the wee ones! If you’ve never tasted fried potatoes, you’ve never tasted potatoes!
Fried apples are an ingenious way to include a taste of dessert in with the main meal!
Simple and quick to prepare, these are a must have when autumn’s chill hits the air and orchards bring forth their spoils!
Cheesy Scrambled Eggs are loved by everyone and an easy way to cook eggs for a crowd!

Slow Cooked Oatmeal is topped with an assortment of fixin’s, including brown sugar, raisins, and chopped pecans!

A southern breakfast could never be complete without a serving of grits.
How folks prepare theirs varies greatly.
Some people like to crumble up bacon and sprinkle cheese over them.
I prefer mine with a bit of butter and splenda.
In the top left of this photo are the jars of home canned apple butter and peach preserves.
Both are easy to make and make great Christmas gifts when canned using the water bath method demonstrated in Southern Plate’s Canning Tutorial!
What do we drink with our brunch? Sweet Tea, of course!

It’s ready, Y’all come and eat!
 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Be sure to join my email list in the top right corner of this page to receive a FREE eCookbook of Southern Plate Reader’s Favorite Slow Cooker Recipes as well an email of printer friendly versions of each recipe featured on Southern Plate that week!

Southern Plate Downloadable goodies may be found here.
Wanna win a slow cooker? Click here for details on how you can!
Thank you for reading Southern Plate!
Gratefully,
Christy
My mother, Janice, and I after the big meal.

A sampling of kiddies at the second table!
Thank you, Foodbuzz!

If you write a food blog and are not already signed up with Foodbuzz, what are you waiting for? Sign up here! It PAYS to sign up with Foodbuzz!

(I would greatly appreciate you listing Southern Plate as your referral!)

Similar Posts

76 Comments

  1. Christy, I’m so glad I found your blog. I have made more of your recipes, than any other food blog I read.
    So far, my favorites are: Chicken Planks (my son and I love these), Chicken Stew and Dixie Cornbread.
    Good luck, and keep the good recipes coming!
    Diane

  2. This is definitely a meal I love! Breakfast is one of my favorites. In fact, almost every week I have oatmeal for supper on Wednesday and frequently have omelets as a quick meal when I don’t feel like cooking. Great recipes. I need to try the biscuits.

  3. Congratulations Christy! Have been lovin’ reading your recipes and the slow cooker ones have given me a few ideas. Always look forward to reading your blog – and the fact that you personally answered one of my emails made me feel very welcome! Still haven’t made the coconut pie tho – will get to it soon. Thanks, Myella

  4. You’re always giving me a taste of home! Thanks for another great slew of recipes, I’m in LOVE with this site!

  5. Congrats on being selected. Just reading your recipes and comments have brought back so many memories for me. Thank you, Cathy

  6. Congratulations on the whole idea and keeping a secret! What an awesome honor and great recipes. I too am looking forward to the 24-24-24!

Leave a Reply

Your email address will not be published. Required fields are marked *