Blog Posts by Southern Living

Always have a casserole ready to go in the freezer for an easy weeknight meal. They're a cinch to make, freeze perfectly, and your family will be sure to love them! Try this recipe for Baked Ziti or one of our other easy make-ahead casseroles.

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Savor every last morsel of watermelon with these creative recipes for salsas, salads, and cocktails.

Watermelon, Mâche, and Pecan SaladPhoto: William Dickey
























Ingredients
3/4 cup chopped pecans
5 cups seeded and cubed watermelon
1 (6-oz.) package mâche, thoroughly washed
Pepper Jelly Vinaigrette
1 cup crumbled Gorgonzola cheese

Pepper Jelly Vinaigrette
Whisk together 1/4 cup rice wine vinegar, 1/4 cup pepper jelly, 1 Tbsp. fresh lime juice, 1 Tbsp. grated onion, 1 tsp. salt, and 1/4 tsp. pepper. Gradually add 1/4 cup vegetable oil in a slow, steady stream, whisking until blended.

Preparation
Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.

Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.

Related: Our Favorite

Pop in this classic Southern movie and settle down with a plate of fried green tomatoes for a fun-filled movie night with the girls!

Classic Fried Green Tomatoes
Photo: Jennifer Davick























Ingredients
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup self-rising cornmeal mix
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch thick slices (about 1 1/4 lb.)
Vegetable oil

Preparation
Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

Related: Our Favorite Ways with Fresh Tomatoes

Grilled Green Tomatoes Caprese
Photo: Jennifer Davick























Ingredients
1/2 cup olive

Chicken salad doesn't have to be the plain chicken, mayonnaise, and celery combo most people associate with it. We've added fruit, nuts, and array of spices to make chicken salad exciting and irresistible.

Chicken-and-Wild Rice Salad
Photo: Jennifer Davick























Ingredients
1 cup chopped pecans
3 Tbsp. soy sauce
3 Tbsp. rice wine vinegar
2 Tbsp. sesame oil
1 (8.5-oz.) pouch ready-to-serve whole grain brown and wild rice mix
3 cups shredded cooked chicken
1 cup diced red bell pepper
1 cup coarsely chopped watercress
1/4 cup minced green onions
Pepper to taste

Preparation
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

Whisk together soy sauce, vinegar, and sesame oil in a large bowl.

Prepare brown and wild rice mix according to package directions. Stir chicken, next 3 ingredients, toasted pecans, and rice into soy sauce mixture. Add pepper.

Related: 13 Crowd-Pleasing Potato Salads

Waldorf Chicken Salad
Photo: Jennifer Davick

Pasta salad provides endless possibilities for new flavor combinations and ingredients. Try some of our favorite pasta salad recipes at your next summer cookout!

Summer Tortellini Salad
Photo: Ralph Anderson























Ingredients
1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup sliced green olives
1/4 cup sliced black olives
1/4 cup diced red bell pepper
2 Tbsp. chopped sweet onion
2 Tbsp. chopped fresh parsley
2 Tbsp. mayonnaise
1 Tbsp. red wine vinegar
1 tsp. dried Italian seasoning
1/4 cup canola oil
Salt to taste
Garnish: fresh parsley sprigs

Preparation
Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

Whisk together mayonnaise, red wine vinegar, and Italian seasoning. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25

Seeking freedom from party stress? Pledge allegiance to this no-fail festive menu, with liberty and potato salad for all.

Smoky Chicken Barbecue Kabobs
Photo: Jennifer Davick























Ingredients
2 pounds skinned and boned chicken breasts
1/2 large red onion, cut into fourths and separated into pieces
1 pt. cherry tomatoes
8 (8-inch) skewers
Smoky Barbecue Rub
White Barbecue Sauce

Smoky Barbecue Rub
Stir together 2 Tbsp. dark brown sugar, 2 tsp. garlic salt, 1 tsp. chipotle chile powder, 1/2 tsp. ground cumin, and 1/4 tsp. dried oregano.

White Barbecue Sauce
Stir together 1 1/2 cups mayonnaise, 1/3 cup white vinegar, 1 tsp. pepper, 1/2 tsp. salt, 1/2 tsp. sugar, and 1 pressed garlic clove.

Preparation
Preheat grill to 350° to 400° (medium-high) heat. Cut chicken into 1-inch cubes. Thread chicken, onion, and tomatoes alternately onto skewers, leaving 1 1/4-inch space between pieces. Sprinkle kabobs with Smoky Barbecue Rub.

Grill kabobs, covered with grill lid, 4 to 5 minutes on each side. Serve with White

The South is one of the most rewarding places in the world for food lovers to road trip. Sampling the flavors of barbecue region-by-region is one of the highlights. Here, we dish up what we consider to be perfect plates of barbecue in four major regional styles.

Photo: Chris M. Rogers

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Learn More About the 4 Regional BBQ Styles

• Carolina Style

• Texas Style

• Memphis Style

• Kansas City Style

Crisp, refreshing salads are perfect for a hot summer day, and are so easy to throw together! Try some of these salad recipes for a simple but complete meal.

Greek Chicken Salad























Ingredients
3 cups shredded romaine lettuce 2 cups chopped cooked chicken 1 cup garbanzo beans, drained 2 tomatoes, cut into wedges 3/4 cup kalamata olives, pitted Lemon-Herb Dressing 1 (4-oz.) package crumbled feta cheese
Lemon-Herb Dressing
Whisk together 3 Tbsp. lemon juice, 1/2 cup olive oil, 1 Tbsp. chopped fresh mint, 1 Tbsp. chopped fresh oregano, 1 Tbsp. chopped fresh parsley, 1/2 tsp. salt, and 1/2 tsp. pepper until well blended; chill.

Preparation
Combine first 5 ingredients in large bowl. Toss with Lemon-Herb Dressing; top with cheese, Serve with toasted pita bread triangles.

Related: 13 Perfect Potato Salad Recipes

Spicy Pork-and-Orange Chopped SaladPhoto: Jennifer Davick
























Ingredients
1 pound pork tenderloin, cut into 1/2-inch pieces
2 1/2 tsp. Szechwan seasoning blend
1/2 tsp. salt
1 Tbsp. olive oil
2 oranges