After a wonderful week at the beach for The World Food Championships (more coming about that later), Gail sent me home with a surplus of extra mushrooms. What to do with all those mushrooms? Make a creamy Mushroom Soup loaded with the savory flavors of parsley and thyme. Top with some crunchy croutons or crusty…Continue Reading “Mushroom Soup”
Roasted butternut squash with a southwest twist features a spicy, robust filling of peppers, kale, and beef. Topped with cheese and a squeeze of lime these squash are a fun twist on a traditional enchilada without all that guilt. RECIPE: SOUTHWESTERN BUTTERNUT SQUASH INGREDIENTS: serves 4-6 2-3 medium butternut squash 1 pound ground beef 1…Continue Reading “Southwestern Butternut Squash”
Venison is the star of this stew when brought together in holy matrimony with fall root vegetables like turnips, potatoes, and rutabagas. A blend of seasonings, herbs, and mushrooms exude an earthy depth while producing a delightful aroma. Substitute beef rather than venison if desired. Capturing the essence of fall for a dinner like no…Continue Reading “Hunter’s Stew”
Butternut squash soup is a fall staple at my house. I prefer to combine all of my ingredients in a one-pot wonder rather than roasting beforehand. The addition of heavy cream creates a smooth, velvety texture that warms the soul. So cozy up on a fall night with a big bowl and heavy pour. RECIPE:…Continue Reading “Butternut Squash Soup”
Looking for a super easy and versatile recipe for homemade bread that doesn’t require hours of rising or kneading? This super rustic take on crusty, french bread is the perfect complement to soups, stews, and pasta. Better yet, it can be done in under an hour. For even extra flavor add toppings like fresh herbs,…Continue Reading “Rustic Artisan Bread”
I have been making a ton of Eggplant Parmesan this summer and finally got the recipe just right for y’all! Eggplant parmesan is everything cheesy and good in the universe. Crispily fried eggplant layers with a variety of cheeses, and a rich meaty sauce. Meat, not your thing? Skip it all together and use a…Continue Reading “Eggplant Parmesan”
I am always on the hunt for new ways to stuff a pumpkin, and this year is no different. A delightful combo I’ve been digging lately is Southern in every possible way. A mix of seared collard greens mingles with sausage and of course, a little cream cheese. Small pumpkins are ideal for individual servings…Continue Reading “Collard Green & Sausage Stuffed Pumpkin”
I seriously love Chinese takeout and often have to ration myself on a number of times I order it in a month. One of the greatest aspects of Chinese takeout would be that it cures a hangover like instantly. Probably due to the fact, there’s enough sodium hidden away in these dishes to stock the…Continue Reading “Mongolian Beef”
Mini fairytale eggplants are such an adorable addition to any garden and are just too damn cute as a side dish when tossed with olive oil and herbs like thyme or mint. Roasting them in the oven preserves their shape. Serve alongside meats like braised duck, or roast chicken. Optionally grill them instead of roasting….Continue Reading “Roasted Eggplant”
My dear friend Bettie had a complete love for pecans. So much, in fact, she bought like 45 pounds at one time and shelled each of those little babes by hand. To honor her love of these little nut angels; throw them into the oven to toasted with flavor bombs of your choice. The result…Continue Reading “Toasted Pecans”