Get A Taste Of Tennessee When You Try These Recipes

A beautiful slice of cherry pie on a table

Everyone has their go-to dishes, and home cooks across Tennessee have offered their favorites for this appetizing list of recipes. Check them out to see what’s cooking in kitchens across the state.

Starters and Sides

While a full meal will include more than bread alone, it’s a great place to start, and the confetti cornbread tempers its lively cayenne pepper heat with tasty cheddar cheese. You can also flavor it up with chopped green chile peppers as well as pimiento strips, which all add colorful character to its appearance and taste. The sausage cheese muffins serve as an appealing appetizer, savory side, or suitable snack any time of day. The recipe calls for spicy pork sausage, but you can substitute any sort of sausage you want to compliment that sage and cheddar cheese.

The Main Event

For a hearty entrée, nothing tops a substantial steak, and the cube steaks with gravy are sure to satisfy with tenderized beef and a rich brown sauce. You can add onions and mushrooms to impart extra flavor into the gravy, and a little flour will give it a roux-like consistency. Naturally, potatoes pair well with this dish, while the zucchini and cheese roulades would be an interesting and stylish change of pace. If you’re a fan of fish, consider the salmon with dill sauce and lemon risotto. The sauce is delightfully easy to make, and it can chill in the fridge while you prepare the salmon and side. Risotto has a reputation for being tricky to master, but patience is key to serving up a creamy, rich plate that goes far beyond the typical rice dish. Make sure you use short-grain rice like arborio or carnaroli, and be careful not to stir too much or cook too long. The salmon can be cooked entirely on the stovetop, and a light dredging in flour can help prevent it from sticking to the pan.

Something Sweet

End dinner on a high note with a delicious dessert like the rhubarb cherry pie. You can use fresh or frozen rhubarb for this recipe, allowing this dessert to span the seasons. The crunchy stalks blend with tart, pitted cherries for a mouth-watering ruby-red hue, and a little tapioca adds body to the filling.

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