southern

In 2021, my little hobby blog, which had maybe (MAYBE) 100 people visit every month, slowly grew each month. Now, this blog is my career! To reflect on the past year, I will share my favorite blog post for each month, as well as some insight as to why it is my favorite!

Two years ago, I wrote about our family’s classic sausage balls recipe based on the original Bisquick recipe created in the 1970s. Every year, we make sausage balls to enjoy as finger food as we open presents and enjoy family time on Christmas morning. Nowadays, my husband and I are choosing to consume less meat than in the past for our health and to reduce our carbon footprint. As a result, I began testing sausage balls using vegan sausages and cheeses. While I’m not yet ready to publish a vegan variation, this vegetarian sausage balls recipe is perfect for those eliminating meat but not dairy! 

Welcome to December! It’s the season to be jolly! Have you started to prepare for the holidays by cooking and baking? This year, I’m starting the holiday season with chocolate bourbon sauce. This sauce is a versatile addition to your holiday cooking–you can use it to top ice cream, dip pretzels, mix with steamed milk to make hot chocolate, and more! 

Every year, our family would buy fresh local oysters from a store that would get them directly off the boat earlier that day. While they were the freshest oysters you could possibly get, they were not cleaned like those you would find in the grocery store. These oysters had all the bottom mud coated on them. Here, we will go through step-by-step instructions on how to properly clean oysters.

We love making Southern-Korean ‘grits bowls.’ Instead of the usual southern grits topping options such as ‘shrimp & grits’ or ‘breakfast grits,’ we top this Lowcountry southern comfort food with typical Korean flavors. Here, we give a recipe for one of our favorite fusion ‘grits bowls.’ We combine grits with some Korean marinated ground pork, soy sauce sauteed spinach, and friend kimchi!