Tasting Alabama: 4 Iconic State Ingredients and Betty Sims’ Delicious Recipes
Bringing Alabama’s Flavors to Your Table
Alabama’s culinary legacy is as rich and diverse as its landscape, with miles of fertile farmland producing some of the South’s most iconic ingredients. From the earthy sweetness of sweet potatoes to the nutty richness of pecans, Alabama’s state foods appear in a variety of Southern dishes that have won the hearts of families across the country.
Decatur author Betty Sims expertly showcases these beloved ingredients in her line of cookbooks, Southern Scrumptious—pecans, blackberries, sweet potatoes, and peanuts—transforming them into dishes that elevate simple staples into extraordinary meals. Whether you're hosting a Southern dinner party, preparing a comforting family feast, or craving a delicious dessert, these recipes bring the timeless flavors of Alabama to your table.
Alabama's Official Nut: Pecan
Pecans are more than just a snack in Alabama—they’re a signature ingredient in many Southern dishes. Grown throughout the state, pecans add a rich, nutty flavor and texture to everything from savory meals to decadent desserts. Alabama’s warm climate provides the perfect conditions for growing these prized nuts, making them a staple in local kitchens.
One of Betty Sims’ standout recipes from Southern Scrumptious Entertains is her Southern Pecan Chicken.
Alabama's Official Fruit: Blackberry
Blackberries are abundant in Alabama, thriving in the state's warm, humid climate. These vibrant berries are a favorite for both sweet and savory dishes, from pies to sauces and jams. They’re also a perfect addition to everything from grilled meats to tangy chutneys, making them an essential part of Southern cooking.
In Southern Scrumptious Favorites, Betty Sims takes advantage of Alabama’s blackberry bounty with her Blackberry Chutney Sauce.
Alabama's Official Vegetable: Sweet Potato
Sweet potatoes are a Southern classic, and Alabama’s fertile soil produces some of the best. With their natural sweetness and smooth texture, sweet potatoes are the perfect base for both savory and sweet dishes. Whether mashed, roasted, or baked, they make an appearance at nearly every Southern table.
Betty Sims’ Sweet Potato Casserole from Southern Scrumptious Entertains is a quintessential Southern dish that will make your taste buds sing.
Alabama's Official Legume: Peanut
Peanuts are an agricultural staple in Alabama, where they’re grown in abundance across the state. They’re a versatile legume, used in everything from snacks to savory stews, and of course, in the classic Southern peanut butter. Alabama’s farmers take pride in their peanut crops, which have earned the state recognition as a top producer.
In Southern Scrumptious Entertains, Betty Sims turns peanuts into a delightful dessert with her Devil’s Fudge with Peanuts.
Below, you’ll find the mouthwatering recipes for Betty Sims’ delicious Southern meals that showcase Alabama’s iconic ingredients. We hope you’ll try these recipes and share them with your loved ones, bringing a taste of Alabama’s culinary heritage into your own home.
Southern Pecan Chicken
2 pounds boneless skinless chicken breasts or chicken fingers
1½ cups buttermilk
2 cups pecan pieces
1½ cups flour
1½ teaspoons salt
½ teaspoon pepper Canola oil for frying
Cut each chicken breast into 4 equal strips.
Place the chicken strips in a bowl and cover with the buttermilk. Marinate, covered, in the refrigerator for 30 minutes. Combine the pecans, flour, salt and pepper in a food processor and pulse until the pecans are coarsely chopped. Remove the mixture to a bowl. Drain the chicken, discarding the buttermilk. Dip each chicken strip in the pecan mixture, pressing to coat. Refrigerate, covered, for 30 minutes. Heat the canola oil in a deep fryer or cast-iron skillet over high heat until very hot. Drop the chicken strips carefully into the hot oil. Cook for 8 minutes, turning once halfway through the cooking time. Drain on paper towels. Serve at room temperature.
Yield: 6 to 8 servings
Recipe from "Southern Scrumptious Entertains" by Betty Sims
Blackberry Chutney Sauce
1 cup minced shallot
1 cup chopped onion
1 tablespoon
unsalted butter
2 cups fresh or frozen blackberries
4 cup sugar
1/ cup blackberry preserves
2 tablespoons apple cider vinegar
1 tablespoon
cracked pepper
1 tablespoon minced garlic
1 cinnamon stick
Cook the shallot and onion in the butter in a 11/2-quart heavy saucepan over moderate heat for 3 to 5 minutes or until golden brown, stirring occasionally.
Stir in the remaining ingredients. Simmer for 20 minutes or until the berries burst and the sauce is thickened. Strain through a fine mesh sieve or metal strainer into a bowl, discarding the solids. Let cool to room temperature.
Yield: about 4 cups
Recipe from "Southern Scrumptious Favorites" by Betty Sims
Sweet Potato Casserole
1 cup chopped pecans
Melted butter
8 sweet potatoes, stewed
1 cup (2 sticks) butter or margarine, softened
2 1/4 cups sugar
1 cup milk
6 eggs, lightly beaten
1/2 cup frozen orange juice concentrate, thawed
Grated zest of 1 orange 1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground doves
Combine the pecans and a small amount of melted butter in a small bowl and mix well.
Peel and mash the potatoes while hot with an electric mixer. Add 1 cup butter, the sugar, milk, eggs, orange juice concentrate, orange zest, vanilla, cinnamon, nutmeg and cloves and mix well. Spoon into a buttered casserole.
Sprinkle evenly with the pecan mixture. Bake at 350 degrees for 30 to 45 minutes.
Yield: 10 to 12 servings
Recipe from "Southern Scrumptious Entertains" by Betty Sims
Devil's Fudge
2 cups sugar
3/4 cup evaporated milk
2 tablespoons margarine
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
1 cup salted cocktail peanuts
Combine the sugar, evaporated milk and margarine in a saucepan and mix well. Bring to a full boil, stirring constantly. Boil for 3 minutes, stirring constantly. Remove from the heat. Add the chocolate chips and stir until melted and smooth. Stir in the vanilla and peanuts. Spread in a lightly greased 8x8-inch baking pan. Chill until firm.
Yield: 10 to 12 servings
Recipe from "Southern Scrumptious Entertains" by Betty Sims
