A Deep South fry bread, called Galettes, made from simply flour and whole milk, shaped into biscuits and fried in a skillet. Serve with butter, jam, jelly, preserves, honey or cane syrup.

Galettes Skillet Biscuits

These skillet biscuits, what we call galettes down here along the coastal south, are for those times when you just want a biscuit but don't feel like all the mixing, cutting in, rolling and baking. They are quick and delicious, whether it's with a dab of butter alone, or served with jam, jelly, preserves, honey or cane syrup.

The term galette can cover a lot of culinary territory from pies to flat pastries, to pancakes, to cakes, to biscuits. Just depends on the culture, I guess. For us, it comes from the French Gulf Coast population in the form of a hand shaped biscuit, fried in a skillet, like a fry bread.

Galettes are sometimes made into one big biscuit, as with my biscuit bread, but mostly they are like a fry bread or a fritter. In some places around the country, they are called flitters, or flitter bread. Pinches of dough are pulled off, rolled into balls and then flattened to about 1/4 inch thick. To avoid overcrowding skillet and chilling the oil, cook them in batches in hot oil until browned on both sides.

Chili cheese dogs made easy in a baked form, fork and knife required!

Fork and Knife Baked Chili Cheese Dogs

I. Love. Hotdogs. I do! I don't care about what's in them or how they're made. I don't even want to hear about it. If somebody on Team Food Police tries to lecture me about them, I just plug my ears like a child, and drown them out, lalalalalalala... because I love them.

Seasoned shrimp, smothered in a trinity enhanced brown gravy and best served over homemade mashed potatoes. Gravy pictured has a splash of Kitchen Bouquet added for richness.

Smothered Shrimp in Brown Gravy

Okay, you have probably not considered shrimp cooked in a brown, beef-based gravy, I'll give you that.

In a gumbo or stew form, shrimp is usually prepared with water, a shrimp stock, or maybe even chicken stock, but beef stock? Sounds a little odd for sure! This was not a dish my Mama ever made, and I remember thinking the very same thing first time I saw it, until... I tasted it. Fabulous!