Everyone loves a good barbecue, and weddings in warmer months can really be a hit if you serve up a little Southern hospitality. When I think of fun wedding food ideas, homemade hits of the south mac n’ cheese, pork barbecues, cole slaw, black eyed peas, and fried green tomatoes come to mind. The best thing about a wedding bar is that you don’t have to go all in with your money to go all out with decadent food. With cake and drinks I find a full five course meal super-filling, and when it comes to Southern food a little can go a long way.
Oh, mac n’ cheese. I don’t know anyone who doesn’t love some mac n’ cheese. Kid friendly, comfort food, your guests will love these little mini mac n’ cheese cups.
You can find the recipe at The Curvy Carrot.
Top with tomato chutney
Use rice pasta for a gluten-free option
This easy recipe cooks right in your crock pot for a one pot dish that will have your guests’ mouths watering.
Find the recipe at tablefortwoblog.com.
Add a couple dashes of Liquid Smoke for a smoke pit flavor
For extra heat put a dash of crushed red pepper in while the pork is cooking
My Southern Slaw recipe was handed down by my grandmother, and it’s so simple you will want to make it for just about every occasion that requires a little salad. It’s also the perfect topping to a spicy barbecue or as a sweet little something on the side.
- 1 medium cabbage
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 2 tablespoons tarragon or champagne vinegar (apple cider vinegar if you don’t have those)
- 1 teaspoon prepared mustard
- 1/2 cup mayonnaise
Grate cabbage. Combine the rest of the ingredients to make dressing and pour over cabbage. Stir until well mixed. Refrigerate before serving.
Fried Green Tomato Tacos with Black Eyed Pea Salsa
No joke, this is simply out of this world. All you need to do is follow a simple fried green tomato recipe, pack them into a soft corn tortilla shell and top them with my favorite Southern Salsa. The trick with the green tomatoes is to use Jiffy Corn Muffin Mix in place of any kind of corn meal the recipe calls for. *wink, wink.
For the salsa: You need one can of black eyed peas (drained), one cup chopped tomato, ¼ cup chopped cilantro, one lime (juiced), one teaspoon of Splenda or sugar. Combine in a bowl and refrigerate overnight.
Article by Brittany McComas