A Southern Foodie

Valentine's Day

2012-02-13T14:39:00.000-05:00

Yesterday our little girl turned 7 months old! It is so hard for me to wrap my mind around. I think I resonate with other moms when I say that it feels like YESTERDAY that I was 9 months pregnant with my feet up, head in the freezer and waiting on the little one to get here. She started crawling yesterday too-it was so neat! William and I were both home to see it-I even got it recorded on video. She would take a few "steps" with her hands and knees and fall. But then she kept doing it over and over! Development is such a neat thing.

Tomorrow is Valentine's Day. I'm a pretty big fan of this holiday mainly because I know I will sit down to a fancy, home-cooked dinner just the two of us once WB goes to sleep. I don't do it very often but I LOVE to cook fancy! I am so excited about what I'm making!

Pork chops with garlic and red wine
Stuffed mushrooms
Maple roasted Brussels sprouts with a balsamic reduction
Rosemary rolls
Chocolate stout cake

Can we say mmmmm!?? I'll let you know how it turns out!

I'm attaching a picture of Valentine's Day a few years ago when I transformed our kitchen into an "Italian Trattoria". That will go down as one fun experience! I had the checkered table cloth, the dessert was served in martini glasses and I used champagne to make risotto! So cool! If your into that sort of thing....haha. I do realize some people aren't! Happy Valentine's Day everyone!

Happy 2012

2012-01-10T22:58:00.000-05:00

New beginnings are among us. New ambitions, new dreams, new opportunities, new vices. Have you made a resolution? I made several but my favorites are "live small" and "live simple". I'll tell you how I came to those resolutes. I have always loved food. Duh. We know that. I love to cook, bake, eat, and grocery shop. The latter of those is what got me in trouble. I was always one of those peeps who just went to the store every week and dumped everything and anything in the cart. I mean, if I already had it when I got home-then it was no big deal. I knew I would end up using it right? WRONG. Our pantry, freezer and fridge were stock full of just so many items. So many items in fact it was just flat out ridiculous. 3 cans of spaghetti sauce, 7 cans of different kinds of beans, 6 different dry pastas and the list goes on and on. And I started to feel a teensy bit convicted over it. Plus there was no reason I should be spending an OUTRAGEOUS amount of money per month on food. I'm one of those that think you save money by not eating out. Well, we could have saved money had we JUST eaten out-haha. Anyways. All that to say. I took stock of everything we had. It only took about an hour, but I wrote everything down and decided I would try and make meals ONY with what I already had on had.

It had to work. It just had too. And for two weeks I didn't go to the store (well, I went to get milk-William has to have his special oatmeal concoction in the AM) and it was awesome!!! I made do with what we had. And it turned out awesome! I discovered that items such as celery, carrots, onion and garlic were pretty economical b/c you can use them in so many different meals. And that pastas go such a long way! And that beans are full of fiber and protein so they could suffice for meat a couple times. I kind of got a little excited about my endeavor-saved a bunch of money and made myself proud! The cost of food has risen dramatically (and is only going to rise more!) however I still believe you should eat as healthy as you can. Whole foods, whole grains, REAL food and not food products. But it's hard! I totally get that! And to eat well is a big investment. So if I can save a little money just by eating what we already have-and get creative by making meals that might not go together but good for you then that makes me happy! Some other random things that make me happy:

my new homemade (cheapo-depo) vinegar/water/peppermint oil counter spray. It makes my house smell like winter.
A new monthly calendar. I admit it, I'm a calendar snob. I can't do the daily ones and the hourly ones make me want to hyperventilate. I'm a monthly desk girl. And that's it and that's all.
Starting a new bible study next week.
This candle. It smells heavenly.
And finally-last but certainly not least my little Willa Bleu turns 6 months old on Thursday. Exactly 6 months ago tonight I went into labor. My oh my how our lives have changed only for the better b/c of that sweet girl. How we love her so much!

Merry Christmas!

2011-12-21T20:33:00.003-05:00

Merry Christmas on the week of! Today is the first day of old man Winter and the longest night of the year. To celebrate I have chipotle cheddar biscuits in the oven and a large pot of chili on the stove simmering away. My house smells of cinnamon and I have sprigs of rosemary, eucalytpus and holly berries in mason jars. Even though it doesn't feel like it outside-the quietness of winter has come to our house.

I've always deemed it important to have lots of options when it comes to food around the holidays and buy stuff that I normally wouldn't buy any other time of the year. For about a week I've been perusing through all my food mags, Pinterest, blogs, recipe books and everything else in between while making my grocery lists of items to have on hand to bake goodies this week! Today I went to all the stores and checked every item off my list! I have promised myself not to darken the doorway of another grocery store until after Christmas! This week I'm making:
fudge
sugar cookies with amaretto icing
sausage balls
pumpkin bread
chips/homemade salsa
cinnamon rolls for Christmas morning
brownies
....and maybe a couple of pies??
All courtesy of Pinterest.
I love this time of year! It's when we celebrate Advent and the birth of Christ. We are celebrating Christmas day locally with William's family and I'm in charge of a dessert or two. Still not 100% sure of all what I'm making however I will be making this chocolate cream pie for sure. It's so good! I made it for Thanksgiving and it was a big hit! I also might make this because of my recent obsessions with citrus right now. All things green, yellow and orange! It has always fascinated me that in the dead of winter a bright fruit is in season. So today I bought an array of oranges for clementine cider or an orange spiced cake. Maybe even an orange torte. Who knows what I will come up with!

My little Christmas arrangement. It smells so good!

Our Christmas card corner!

Sidenote-can I just tell you how much I have LOVED Christmas this year with our sweet Willa Bleu. She is such a special gift. I love the way she adores the lights of Christmas, how she's discovered and loves the crinkly sound of wrapping paper, and kicks her legs to Christmas music dancing with her daddy every night in the kitchen. She's rolling all over the place and starting to sit up on her own. Oh! and most importantly starting to sleep through the night! Thank you Jesus! Haha! She laughs all the time and is such a joy!
I hope everyone has a very merry Christmas with family, friends and food. May you make new memories and go along with old traditions. And may we all remember the REAL reason we celebrate Christmas. "A prison cell, in which one waits, hopes ... and is completely dependent on the fact that the door of freedom has to be opened from the outside, is not a bad picture of Advent."

- Dietrich Bonhoeffer

Phone Dump of December

2011-12-13T10:19:00.000-05:00

This morning I was going through the pictures on my phone and thought I would do an infamous phone dump. I think you can learn a lot about somebody and the pictures that they take.

A mean green surprise for my husband. No more cold coffee on the road.

Cutest little polar bear ever!

Christmas time has arrived! I love how cozy our small house is this time of year.

Spray painted leftover Thanksgiving decorations to make outdoor Christmas decorations!

Ready to bake Oatmeal Crispies logs in the fridge. A hot commodity this time of year.

Sugarplums!

Cinnamon roll dough ready to roll up!

Pioneer Woman Cinnamon Rolls

Roast Beef and December

2011-12-06T13:20:00.000-05:00

December is here. It is a month of all things glitter, frosted windows, and the hope of Advent. I feel like I've read and heard so many people say how they dread winter and wish Spring would quickly arrive. I am quite the opposite. Give me the sweats, soup, and scarves. I think it's fascinating how biologically we are reminded and forced throughout the winter season to SLOW DOWN. Don't get me wrong-in the summertime I love staying in my garden till 9:00 at night with the lightening bugs and frogs, and there is nothing like a muggy evening on a patio with the one you love and a big glass of sweet tea. However-I appreciate that just like the animals we are forced to go inside early and stay there for a couple of months. I've always been an early bird. And lately I have appreciated the sunrise with the bare branches in the skyline. There's just something about a quiet, frozen morning that I love. Toasty but frozen. I feel like I'm at my best in the dark hours when no one is up except me and a hot cup of coffee. I study, pray, shower, clean, catch up on bills and things that need to be done online. Basically it's 'my' time before Willa Bleu wakes up. I feel like I owe it to her to have "my stuff" done so she will have my full attention when she wakes up. I've totally done the whole sleeping till she wakes (if I've been up all night!) but it makes me feel rushed for the rest of the day. So it's been good for me to rise a couple of hours before she does. I also use that time to prepare meals for the upcoming week or that night for supper. Two mornings ago I made this amazing grass-fed chuck roast I bought at Earth Fare. I just looooove that place. I genuinely appreciate the food that they carry, and especially their selection of meat. Have you ever seen it? It's a beautiful spread! I've told you before how we don't eat that much meat so when we do I'll generally splurge and buy a local or grass fed/organic piece. Of course you don't have to use grass fed-you can use a feed-lot roast but you won't get the good omegas. And think about it-cows were meant to eat grass right? Not corn. Corn makes them fat and that's why you'll have a fatty piece of steak. Generally-grass fed beef is much, much, much leaner and the fats that it does carry are GOOD for you! Either way make this roast! It makes for great leftovers which I had this afternoon while my little one was sleeping (which by the way she's been down for 3 hours and she's sleeping through the night!-Yea!). I made a broiled open-faced roast beef melt and it was SO GOOD! I'll give you the recipes below.
*okay and side note-I've always called this dish simply "Roast".... if someone asks me what we are having for supper I just say "roast". Is that right?? What do you call it??

Roast
1 grass fed Chuck Roast
4 stalk of celery
1 clove of garlic thinly sliced into 4 pieces
3 carrots
1 onion roughly chopped in big pieces
1 cup of merlot or any red wine
water
salt/pepper
flour
olive oil
1/4 cup of olive oil

Begin by heating up your oil in a cast iron pan. We are searing the meat and putting a crust on it so it needs to be blazing hot. Watch it carefully. Start by patting your roast dry and then coat it with a thin layer of flour on all sides. Place in hot oil and stand back. Don't move it! You want to sear it. Do this on all sides and then place on a plate and let rest. Turn the heat down and pour your wine in and scrape all the bits off the bottom of the pan. Let this bubble for 5-10 minutes. If you haven't already preheated your oven do that now to 350 degrees. Place all the veggies on the bottom of the pan-you're not going to eat these, this simply acts as a bed so the flavors will go up through the roast. To your roast-cut 4 big slits on the top and place the garlic slices inside. Place the roast on top of the veggies and add 1-2 cups of water. Put a lid on it and place in the oven for 4 hours and then lower the oven temp to 250 for another 4 hours. You can also do this in a crock pot, I just find the flavor to be better when I do it this way. When it is done, take out of the pan and let rest for 20 minutes. Thinly slice the meat and add all of the juice on the bottom of the pan to the roast. I served mine with a baked sweet potato and a side of kale. It was awesome!

courtesy of The Pioneer Woman

Broiled Open-Faced Roast Beef Melt (this is fast and makes for a easy weeknight meal)
makes 1
1 TBSP of Mayo
2 tsp of prepared horseradish
2 tsp of chili sauce
1 slice of any kind of bread
leftover roast beef that has been re-heated
1 slice of fontina cheese

Preheat broiler to HOT. My oven says 500 degrees. Mix first 3 ingredients together and slather on a piece of bread. Add roast beef and cheese slice. Watch VERY carefully under the broiler-it only takes a few minutes!

Blackened Chicken Potpie

2011-11-08T15:23:00.005-05:00

Blackened Chicken Potpie? Yep-that's why you're here isn't it?

It got your curiosity.

You want the recipe.

It sounds delicious right?

Not so fast though. I had to ask myself the question why in tarnation would one mess with a perfectly smart, comforting, OLD FASHIONED staple in the kitchen. Take the normal chicken potpie and tweak it? Turn it around? Make it a little more modern? I guess I had to ask the question b/c I like to think of myself as pretty old fashioned. Examples: I think I'm the only person left in the world who enjoys her coffee from a hot pot that brews than an individualized K-cup serving. I adore anything in print, fancy vocabulary, read newspapers religiously and vying with friends to learn to knit. I also believe that a home should be a retreat for my husband and family - doing laundry, making beds, and cooking meals all come happily on a daily basis (not sure if that's "old fashioned" but I know a lot of women would disagree on some level).

There are also little things not by choice that make me FEEL old fashioned. For our entire marriage we have never had a dishwasher. I FOR ONE didn't think I could do it. But I have and let me tell you-it makes me a little more thankful for the meals I prepare each day. And some of our best conversations have taken place over the sink. :)

But back to the chicken. I made this pie last night and it was by far the best chicken potpie I've ever put in my mouth. Ridiculous. So good. Husband loved it. I loved it. You will love it. It comes from a tee-tiny restaurant in Asheville, North Carolina. They came out with a cookbook last year and it's one of the greats in my opinion. So great that I try and get it into the hands of everyone I love. If you don't have it-do yourself a favor and get it. Ask for it for Christmas-or get it as a gift for someone. For now here is the recipe. And it makes 2 pies. One to keep and one to give away. :)

Don't laugh-I didn't have any more pie pans clean. Oops.

Blackened Chicken Potpie

makes 2 pies/8 servings

recipe courtesy of Tupelo Honey Cafe

4 (6-ounce) boneless, skinless chicken breasts

1/4 cup plus 2 tbsp canola oil

4 tbsp blackening spice (recipe below)

Combine 1 tbsp of each: sugar, sea salt, smoked paprika and 1 tsp of each: freshly ground black pepper cayenne pepper, powdered onion, powdered garlic and dried thyme. Finally add 1/2 tsp of dried oregano.

2 cups chopped Vidalia onion (about 2 large)

2 cups chopped celery (about 8 celery ribs)

2 cups peeled and chopped carrots (about 4 large carrots) 1 cup diced poblano pepper (about 2 large peppers)
2 cups peeled and chopped red potatoes (about 3 large potatoes)

2/3 cup all purpose flour

2 cups chicken stock

3/4 cup coconut milk

2 tbsp minced hot cherry peppers

2 tbsp Worcestershire sauce

1 teaspoon fresh thyme

1 1/4 tsp of sea salt

1 tsp of freshly ground black pepper

Pie Dough (please follow recipe in book)***

Preheat a cast iron skillet on high heat. Rub the chicken breast with 2 tbsp of the canola oil. Coat the breasts with the spice mixture. Place the chicken in the hot skillet and cook quickly, 4 to 5 minutes per side. Remove the chicken from the skillet and transfer to a bowl to cool.

Preheat the oven to 400 degrees. Heat the remaining 1/4 cup canola oil in a large heavy bottomed pan over high heat. Add the onion, celery, potatoes, carrots and poblano pepper and cook, stirring occasionally for 15-20 minutes. Decrease the heat to medium and stir in the flour until well combined, cooking for about 3 minutes, or until just thickened. Add the stock, coconut milk, cherry peppers, Worcestershire, thyme, salt and pepper and cook for about 10 minutes, or until the mixture is thickened. Cut the chicken into 1 inch pieces and add to the the filling mixture, along with any chicken juices left in the bowl. Mix all ingredients until well combined.

Butter 2 deep dish pie pans. Roll out 4 (10 inch) crusts. Place a crust in each pan. Pour the chicken mixture into the plans and top each with another round of dough. Crimp the edges of the pies with a fork. Bake for 45-50 minutes or until golden brown.

I made this a one pot dish. I thought the meal would benefit from all the flavor left on the bottom of the pan from the chicken cooking so after I cooked my chicken-I took it out and then proceeded on using the same pan.

***Also-I only used two store bought pie crusts for two pies. I don't happen to like the bottom crust- so I only made mine with the top in tact. But feel free to do it however you like.

Russian Tea

2011-10-28T12:06:00.000-04:00

The Northeast is supposed to get snow this weekend, and while I won't be in the NE this weekend it's supposed to get quite cold here! Already-the temps have been dropping steadily all day and it. is. cold. And rainy! So while my little one was down for a nap this morning I decided to make a big pot of Russian Tea to have on hand for the weekend. I got this recipe from my mother-in-law who makes it every Thanksgiving and Christmas. I drank quite a bit of it last year due to my lack of caffeine consumption-and currently still love it. It makes a wonderful addition to any cold day. And it makes A LOT! A whole stockpot full. It's perfect for large crowds and parties. Plus it will make your house smell so good! I've been known to leave it on the stove all day. Hope you enjoy!

Russian Tea

16 cups of water

4 bags of family size tea bags

15-20 whole cloves

1 cup of sugar

2 cups of orange juice

2 cups of pineapple or cranberry juice (cranberry is pretty for Christmas)

1/3 cup of fresh squeezed lemon juice (2 large lemons)

In one pot bring 8 cups of water to a boil, steep tea bags and whole cloves at least 5 minutes or more. In a large stockpot (while tea is steeping) pour juices, 8 remaining cups of water and sugar together; then mix tea with juices. You'll need a strainer to catch the whole cloves when you pour. Keep on the stove warm. This will last in your refrigerator for 1-2 weeks. Enjoy!

Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese

2011-10-25T20:00:00.002-04:00

My love affair with food started when I was a wee little freshman in college. That particular time period was before the trends of food blogs and The Cooking Channel took prime zeal in the interests of others. It wasn't exactly COOL to have the quiet appreciation for truffle oil, mascarpone cheese or a zester. But I did. I respected the art of cooking and turned my kitchen into an culinary experiment lab every evening. Each day after class (or after work) I would come home and turn on The Food Network. At exactly 4:30 PM a show called Everyday Italian starring a young Italian woman named Giada Di Laurentiis would come on and she would teach me all I needed to know about the particular dish she was cooking. It was not uncommon for me to hop in the car, head to the grocery store, pick up the ingredients and attempt to make the meal she had previously made that afternoon. I loved how passionate she was about food. The textures, colors, and flavors were so exciting to her. I soon was on my way to cooking every night for myself, friends, neighbors, landlords and family. I even cooked for my didn't-know-it then-husband and his friends. He says that's when he started to take notice in me. Ha. I've heard a way to a man's heart is through his stomach. Grin. One of the particular dishes I made frequently in college was this recipe. It is so satisfying and makes WONDERFUL leftovers-something a college girl can appreciate. I made it the other night and each time I make it it always takes me back to a tiny little kitchen in Candlelight Apartments on Gregg Avenue. Do you have food memories? I hope you make some. There is a powerful correlation between food and the mind. In the meantime make this recipe! It's so good!

Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese

1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss Chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

* If you can't find Swiss Chard-or it's too expensive where you live, you can absolutely use spinach in place of it.

** Also, I think what makes this dish are the garnishes. So try not and skimp there. I know that stuff isn't cheap but the way I justify it-is you can freeze the nuts and cheese to make them last and olives are in a brine which keeps them fresh! So you can use them over time!

Beans and Cornbread

2011-10-20T16:39:00.000-04:00

I'm a serious planner. Anyone that knows me knows this is soooo stick to your ribs true. I so wish I could be one of those flouncy, fly by the seat of my pants, spontaneous women. But no-I would be lying if I said that was me. I plan outfits, trips, even my days have somewhat of a plan (mostly for Willa Bleu's sake of the schedule we are trying to attain). That planning also goes into the kitchen with me. Each Sunday night or Monday morning I am scrambling through recipe books and food blogs planning my supper menu for the week and the grocery list that goes with it. I always check my friend KB's blog for her Meal Plan Monday post to get ideas. This week I stole one from her with pinto beans and cornbread. We love this meal at our house. It's a staple in the fall/winter being one of the BEST comfort meals to eat on those cold nights. It's healthy, easy and CHEAP!

Crock Pot Pinto Beans:
1 pound of dry pinto beans
3 slices of bacon
2 tsp of pepper
1 tsp of salt
1 tsp of chili powder
1 tsp of oregano
onion-for garnish
chow-chow-for garnish

Soak beans overnight in water.
Put the drained and rinsed beans in a crock pot or slow cooker set on high. Chop bacon in one inch pieces and put on top of beans. Add spices and stir. Cook on high for 8 hours. Top with onion and chow chow. Serve with cornbread.

You can find the cornbread recipe here. It's my go to recipe every time. Simple and easy. This bread is very dense which I looooove. I make it with traditional whole wheat flour which adds some extra fiber and texture. Also, if you don't have a small cast iron skillet for cornbread do yourself a favor and get one. The secret according to my grandmother (and which I still follow to this day) is to put your grease in the pan (I'm sorry you were expecting a little more healthy right? Did the whole wheat throw you off?) and stick it in the oven while you assemble your ingredients. Once assembled, take the pan out and immediately pour the batter in. You will hear a wonderful sizzle and that sizzle means a wonderful crust is being formed. I tried taking a picture of my cornbread the other night-this is all I could come up with:

Veggie Bowls

2011-10-18T15:23:00.003-04:00

Currently, my little one is down for a nap and I was perusing on my google reader and thought I would say a quick hello. I hope you're well wherever you are. Fall finally arrived in our city with colors on the leaves in bright oranges, yellows, and reds. The air is cool and it's noticeably darker in the mornings and late afternoons. I admit I'm the one who runs both the a/c and heat in one day. It's just that time of year. Willa is growing like crazy. She's already 3 months old and has almost doubled her birth weight. A sheer joy. I have become quite the master at getting ready in the mornings with her in the Moby, driving with one hand while digging back in the car seat for the pacifier, and QUEEN of multi-tasking. My famous line to my husband is "honey-you have a WINDOW of time and that's it' in regards to bottle making, cleaning up, bath time, ect. I'm sure all you moms are nodding.

Yes, lots of changes have taken place in our house over the last year or so. One of those changes has been the decision to not eat as much meat in our daily diets. I say 'as MUCH meat' because we were at a point before we had Willa where we ate meat almost every night for supper and then probably had leftovers for lunch. So we were having LOTS. And then suddenly when I was pregnant I couldn't stomach the sight of raw meat or the taste of meat in my meal so we stopped eating it and sort of never went back to it. Our #1 reason for cutting back was we wanted to be healthier. #2-it was costing us a fortune. I try and buy as much organic/local food as possible, and buying organic meat isn't cheap. So now when we decide to have meat in a meal-it's a treat! And we love it! However, for the most part now we eat rice, beans, lentils, eggs (yes, I know technically this is a meat-just work with me!) and LOTS of vegetables. Lately I've been on a kick with veggie bowls. Originally I was introduced to them at Tupelo Honey a few years ago. Their's had pinto beans, kale, beets, fried okra, salsa and maybe a couple more things??? It was so good!! Every time I went I had to have the veggie bowl! So a few months ago-I started to explore that idea in my own kitchen and now at least once a week we have it. The best part is you can make it seasonal and it's a pretty cheap meal! Here is an easy recipe you can adapt to make however you like. Hope you enjoy!

Veggie Bowls: makes 4

*a good amount of sauteed greens

1 can of pinto beans rinsed and drained heated up in a pan

**1 can of corn with a pat of butter

1 bag of Success Ready Made whole grain rice

***roasted beets

4 fried eggs

*I rinse and dry my greens and then put them in a little olive oil in a hot pan. Stir constantly until wilted. Dab a little balsamic vinegar over the top.

**Put corn and butter in pan and 'fry' until corn is caramelized.

*** Scrub and dry beets. Drizzle olive oil over the top. Put in a 350 degree oven in a pan with a lid/or you can use foil. Roast for 2 hours. Take skins off using paper towel. Cut into quarters. Drizzle with balsamic vinegar. Return to oven for 10 minutes.

Once I get everything assembled I put equal portions in a bowl and top with the fried egg. Salt and pepper it and then if you want put some hot sauce on it or do like my husband does and drown it in chow chow. This really is what you make it. In the summer time try fried okra or instead of kale try collards or spinach. Try everything and once you get it how you like it this will be something you can come back to over and over!

Checking in!

2011-08-22T17:58:00.001-04:00

WARNING: THIS POST WILL PROBABLY HAVE VERY LITTLE TO DO WITH FOOD AND EVERYTHING TO DO WITH BEING THE MOMMY OF A 6 WEEK OLD.

My little Willa Bleu has been asleep now for 3 hours. She takes loooong 3 hour naps in the afternoon and still sleeps between 7-9 hours a night. We had our first all nighter last week. She slept for seven hours the first night and then eight the next. It was CRA-CRA! I didn't know whether to high five her or cry. She is the sweetest baby ever. A pure delight and so much fun. So alert and active. Kicks her legs and punches the air almost every minute she's awake. She can already hold her head up, smile and coo. What are they putting in the prenatals these days?! She was 11 pounds 11 ounces at the doctor today which for a grand total has gained three pounds since birth. She's a social butterfly who takes to anyone, but the personality of an old soul. She's a vocal eater (yes!) and already I can tell somewhat of a drama queen. I love her so much sometimes I think my heart might explode. William and I have asked ourselves so many times lately "what did we do before her??" However, I'm not going to lie and say things have been P-E-R-F-E-C-T. Hormones are very real and not talked about nearly enough when it comes to postpartum. There have been lots of overwhelming moments for this girl but none that couldn't be mastered. Speaking of- poor William had to endure those crazy hormonal days and was such a champ through it all. He is such a good daddy and husband. He loves his little Willa Bleu that much I know! Changes diapers, feeds her, puts her to bed, swaddles her, plays with her...he's awesome. Hands. On. Daddy. *But also the kind of person that would die if he knew I was bragging on him like this but will never read this so I can do it.
Well, I hear a little one waking up-just wanted to check in and let you know how we were doing. I'll be up and back at this blog in no time. I have lots of yummy recipes waiting in the wings to share with you. For now here is one I made last night. Oh. My. Word. So good-we had these brought to us right when we had Willa and I swore I had never had anything better in my life and wanted to make them myself. They are DELISH. Here is the link to Pioneer Woman White Chicken Enchiladas. ENJOY!!!!

She's here!

2011-07-27T21:46:00.000-04:00

Miss Willa Bleu was born on the morning of July 12 after a long 24+ hour labor. We are all doing great and adjusting well. Her daddy and I are just smitten with her. We just can't get enough....seriously....I've never kissed someone so much in my life. I will be back to the blog in no time-however we have meals being brought to us for the next two weeks so I'm not cooking! Or even thinking about cooking! Woohoo!

All I want to do is snuggle with my girl. And that's exactly what I'm going to do! :)

Perfect Peach Pie

2011-07-08T13:54:00.000-04:00

If you have peaches that you need to use up like I did this week-please make this pie. Or if you need something quick and SO EASY that tastes like summer on a plate-Please. Make. This. Pie. It's sooooo good!!! And perfect every time. You can't mess it up. Plump, tart peaches with a little sugar to sweeten and a little flour to thicken this is one of those desserts I make all the time. However, I only make it with one pie crust that lays on top instead of the 1 on bottom/1 on top pie that most people are used too. I find I get more fruit in my bite and fruit flavor with just one, but if you like 2 crusts-by all means make it the way you want it!

Perfect Peach Pie

Sliced peaches -I used about 7 or 8

1/2 cup of sugar

1/4 cup of flour

1 store bought pie crust (DON'T JUDGE ME!-I'm 40 weeks pregnant.)

butter

Mix peaches, sugar and flour together. Pour into a greased pie pan. Dot with bits of butter on top. Place crust on top and bake in a 350 degree until crust is light brown and filling is bubbling and hot (-maybe an hour? I didn't watch the clock!). Enjoy!

Southern Strawberry Cake

2011-07-02T18:15:00.006-04:00

I have been on a MAJOR dessert/sweet tooth kick lately. Before I got pregnant (actually even up until recently) I could turn my head pretty easily when offered sweets. I would much rather have salty potato chips, or something savory in it's place.
Until the last few weeks.
I may or may not have a log of homemade chocolate chip cookie dough in my fridge that I make cookies from nightly.
And just look at my Pinterest recipe box. Holy smokes-it's all sweets. Sweets for breakfast, lunch and dinner.
And even last night, William took me out for dessert to this dessert bar called Crave. If your in Charlotte you must try it. It is so good! I had a piece of pie called PB & C-which stands for-you guessed it-Peanut Butter & Chocolate. Oooooooh mama ate the whole thing plus some of William's Strawberry Shortcake. It was nothing short of amazing.
Anyways-all that to say I've had sweets on the brain. So when I needed to use up some strawberries today and it being the 4th of July weekend and all, I immediately knew I wanted to make a strawberry cake. However I wasn't smitten with any of the recipes that I was reading so I attempted to make my own and think it came out pretty well.

Southern Strawberry Cake
For the cake:
1 box of white cake mix (bake accordingly)

For the glaze:
1 cup sugar

3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
Strawberry icing:
1 block of cream cheese, soft
1 stick unsalted butter
1 pound of powdered sugar
1 teaspoon vanilla
1 pound strawberries
3 tbsp of sugar

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, take the strawberries and chop them finely in a mini food processor.

How to make the strawberry glaze:
While your cake is baking stir together sugar, cornstarch, gelatin and water in a heavy bottom sauce pan over medium high heat. Let it come to a boiling point, stirring constantly. Stir until thick and the mixture coats the back of a spoon. Take off the heat. Fold half of the strawberries into the glaze mixture. You will reserve the other half of the strawberries for the strawberry icing.

Once cake has been pulled from the oven and STILL WARM, poke several holes throughout using a fork. REALLY poke it. I made around 30-40 pokes. Pour the strawberry glaze all over the cake allowing it to seep down into the holes and all throughout the cake. Allow to cake to come to room temp. I even went so far as to stick it in the fridge while I made the icing because I really wanted the glaze to harden up before I put the icing on it.

To make strawberry icing:

Combine cream cheese, 1 stick of butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until light and fluffy. You can use either a hand mixer or stand mixer-just make sure to attach the wire whisk. Fold other half of pureed strawberries into frosting. (When I poured my strawberries in-the liquid from the strawberries made my icing a little deflated, maybe next time I'll strain them first).

Being careful not to mess up the strawberry glaze-pour icing on top and spread out evenly. Pop into the fridge and let set up for at least 2 hours. You want to serve this cold to allow the frosting and glaze to set up. And who doesn't love cold cake?

Happy 4th of July! I'm so thankful to live in America and have the heritage that we do. We are a nation made up of thinkers, revolutionaries, war heroes and pioneers that have paved the way for opportunities and freedoms. May we never forget what others have sacrificed for our freedom.

"The second day of July, 1776, will be the most memorable epoch in the history of America. I am apt to believe that it will be celebrated by succeeding generations as the great anniversary festival. It ought to be commemorated as the day of deliverance, by solemn acts of devotion to God Almighty. It ought to be solemnized with pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations, from one end of this continent to the other, from this time forward forever more." -John Adams

Adams's prediction was off by two days. From the outset, Americans celebrated independence on July 4, the date shown on the much-publicized Declaration of Independence, rather than on July 2, the date the resolution of independence was approved in a closed session of Congress. - Taken from Wikipedia

Mornings at the market

2011-06-27T11:32:00.001-04:00

On Saturday mornings, I can usually be found strolling around our city's farmer's markets. This past Saturday was no different and I left with my bags full and my mind spinning with what I would be making for this week. Usually on Saturday nights we have what I call "Market Pasta" and it's usually made with whatever I've picked up that morning. I like to make it with handfuls of fresh basil and arugula, homemade pork sausage with sage, fresh tomatoes, squash, zucchini, sheets of Amish pasta and whatever kind of local artisan cheese I can get my hands on. It's a feast in itself along with some crusty bread and good olive oil. It's never a failure. One of my favorite meals of the week.
This past Saturday was no different-however we had plans with our good friends The Maynor's Saturday night so I moved our 'market meal' to this morning and decided on omelets. They were made with local eggs stuffed with squash, zucchini, mushrooms, and local cheese. It was so good!

Summertime Omelet:
Makes 1 omelet

Brush your saute pan with good olive oil and let it get good and hot.

* I roast my veggies for this dish: Take whatever cut up veggies your using (asparagus, mushrooms, squash, ect) and sprinkle olive oil, salt and pepper evenly and roast in a 400 degree oven for around 20-30 minutes. I always take them out halfway and flip over.

Mix two eggs with a splash of milk and salt and pepper to taste in a small bowl. Once pan is hot, pour in egg mixture and allow sides to get good and done. Make omelet according to taste. (I say that b/c some people like theirs kind of runny in which you wouldn't flip it to get the other side done, I however CAN'T STAND runny eggs so I flip mine and get it good and done!)
Once egg is cooked through, fill it with veggies, cheese and cooked bacon. Top it with avocado, salsa, Texas Pete (for all you North Carolinians!) or whatever you want.

Have a wonderful start to your week! We are taking it easy today and tomorrow tying up loose ends with Willa's room and yard work that needs to be done. If we hurry and finish we may make it to the pool. Yay!

The Looking Glass

2011-06-23T16:51:00.000-04:00

A few weeks ago-several of my close friends and my sisters in law gave me quite the baby shower. It was gorgeous. Everything from the colors, to the tissue balls hanging from the ceiling, to the AMAZING food all the way down to the nostalgic mason jars we drank watermelon spritzers out of. But I'd have to say (and I think everyone would agree!) out of the entire shazam the best part of the afternoon was the CAKE. Oh my goodness-it was beautiful and tasted amazing.

Strawberry cream cheese filling? Um-hello love.

Three layers? Oh, well then yes please-I'll take two slices!

The cake's creator put it on her blog today and I thought you may want to take a gander on over and check it out yourselves. And if your in the Charlotte Metro area-check her out. You know how big of a freak I am about supporting locals and their businesses. Give her your business! She is AWESOME!

Here's the link to The Looking Glass.

Dirty dishes

2011-06-22T16:55:00.000-04:00

Without a doubt one of my favorite things to do is cook. However, since our home was built in the 30's it didn't come with a dishwasher and we've never put one in. It's never been that big of a deal-when William and I clean up after dinner our best conversations are usually held over the kitchen sink with him washing and me drying. But now we're about to have a baby. With bottles. And bottles. And more bottles. It's okay...we'll manage. We've gone this far without one-what's a little while longer? All that to say-I love to cook, but sometimes I hold back with EVERYTHING I want to cook because I know cleanup will be daunting. But let me tell you how far I've come. When we first got married (like within the first month) I made pork chops- breaded and fried. Well if you've ever made those (or fried squash, zucchini, okra) you know the battering part isn't a one bowl deal. After all was said and done I had 5 mixing bowls, a couple pans, measuring spoons, and anything else my kitchen had in it-in the kitchen sink dirty-ready to be washed. Haha. It was hilarious. You should have seen William's face. And the funny thing was I didn't understand what the big deal was. Now I've become pretty good at figuring out how to combine steps in a recipe to one bowl, and I love a good one pot meal! Do you have appliances in your kitchen that you can't live without? Are you without something that you thought you couldn't manage but have done pretty well without it? It's pretty neat how we just adapt to our circumstances if we're forced too.
Well-I smell potatoes in the oven. I'm taking dinner to a sweet friend this afternoon who just had a baby. Miss Bellamy Reece was due on the SAME DAY as Willa Bleu but her lucky momma delivered this past weekend. I'm so excited for them!!! So I decided to make the The Pioneer Woman's meatballs and mashed potatoes. Comfort food at it's finest. I'm kind of wishing I made a double batch and had this ready for our dinner tonight. Oh well.

First Day of Summer

2011-06-21T16:04:00.000-04:00

“How did it get so late so soon?
Its night before its afternoon.
December is here before its June.
My goodness how the time has flewn.
How did it get so late so soon?”
- Dr. Seuss

Happy first day of Summer! Wait, was my previous post really on the first of Spring? Oh my LAAWWWW.....forgive me.

I'm 9 months, 1 week and two days pregnant.

Any time now our little Willa Bleu will be making her grand appearance. To say I'm excited to meet her would be an understatement. To say it's hotter than the blue blazes outside would be even more of one. When they said "your due date is in July"- I thought "that ain't that bad! At least I don't have to go all summer!" Well. North Carolina has had RECORD HIGH TEMPS since May. So, since I'm no longer working- my recent days have been spent by the pool, and at the beach. Or in my house with the AC blasting and my head in the freezer. Never in my life have I been so thankful for AC.

Willa Bleu's room is done, the hospital bags are packed, there are meals in the freezer and now we're just waiting on our little girl to get here. It's so weird with me not working. I'm very much a homebody but not one of those people who stays home if there's nothing to do at home....like laundry and cleaning. It's been done folks. The nesting stage? Yea, I'm in it. I lay awake at night thinking of cleaning baseboards with a toothbrush. It's sick. So it's been very interesting to MAKE MYSELF stay home and be off my feet in these temperatures. So here I am writing a letter to you!!! Better late than never right? This blog has been staring me in the face for the last 3 months-(while I've continued to work full time). I've wanted to write, but no time!!! No energy! However, that's what I'm learning through all of this-it's okay to say no. And I've just had to say no for awhile.

Did you had a good Spring? Is it hot where you are? Are you cooking? Baking? Gardening? Our garden is doing so well! We are getting mass quantities of squash, green beans and cucumbers out of the earth right now along with a random pumpkin vine attached to a gigantic pumpkin coming out of our compost pile. I also dug up all of my garlic last week. It has to dry out for a few more weeks and then we'll have fresh garlic!

I hope to bring you more recipes sooner than later. I have been on a VERY LARGE veggie kick throughout this pregnancy. I eat meat if we go out to a restaurant but I haven't been able to cook it. One thing we've been having every single week it seems like is black bean burgers loaded with avocado and tomatoes with a simple side dish of sweet potato fries. I found the recipe by perusing through Gwyneth Paltrow's book "My Father's Daughter" . Do you have this cookbook? It's turned into be one of my favorites. Meandering and thoughtful, she takes a very unique approach combining food, family and the memories that are acquired through each that I just love. The black bean burger on page 100 is to die for. She uses whole grain rice as the binder instead of oats. It's so easy, and healthy-you should make them! I double batch it and then have them on hand in the fridge for the week if I want a quick lunch.

Have a wonderful 'longest day of the year' today! I leave you with some pictures that just make me happy. Happy Summer to you!

The birds love the sunflowers.

Wise words

Summertime potato salad with lots of dill and parsley.

I'll never get over the first bite of a summertime tomato that you grew yourself. Everyone should have that experience.

Taken a few months ago when I went home for my Pa-Pas funeral. It's a field in Oklahoma that takes my breath away every time I drive past it.

Me in the process of decorating Willa Bleu's nursery at 35 weeks. So happy.

Vanilla Milk Steamer

2011-03-20T18:43:00.002-04:00

Today is the first day of Spring! It has been SO gorgeous this weekend. We were outside all day yesterday and I came in last night with the first sunburn of the season. OUCH. Today has been filled with worship, family, movies and Mexican food. Currently I'm cleaning my DVR out and on my fourth episode of Barefoot Contessa who is just about to motivate me to get off the couch and start dinner. Before starting that endeavor I wanted to share this itty bitty recipe (if you can call it that) with you. In high school ~~on most days~~ every single day my good friend Lauren and I would venture over to this little coffee house that served up these amazing vanilla steamers and treat ourselves to one. And they ruined me for life. Have you ever let yourself have a steamer? The idea is simple....warm milk with an added flavor of your choice. It's one of the most comforting things I've ever put in my body and every so often I really want one. That opportunity came this afternoon when it was a tad bit chilly inside the house with the windows open while soft damp clouds loomed outside. This is something I could find myself drinking in place of coffee in the mornings or right before bedtime. Enjoy!

Vanilla Milk Steamer

2 cups of organic milk
1/4 cup of sugar
*The beans scraped from 1/2 bourbon vanilla bean pod

Blend everything together by whisk over medium high heat. Once frothy and steaming pour into mug and enjoy.
*Also, if you don't have vanilla beans, you can use 1 tsp of high quality real vanilla extract. However, I've ordered a LOT of vanilla beans and try to use them up when I can!

A few of my favorite things...

2011-02-24T07:08:00.000-05:00

Good morning world! I've currently been busy with all things baby GIRL! We found out a couple weeks ago and are over the moon excited! Now that this baby has a gender and a name we are up to our eyeballs in baby stuff. And I never thought I'd say this, but it's So. Much. Fun. A little overwhelming in that you have to do your research but overall (with lots of help from friends) it's smooth sailing. I'm still not cooking or baking much. On Monday of this week, I cooked lots of collards, baked beans, roasted veggies, and fried potatoes and we've been eating on that all week. Oh and my husband's famous firehouse slaw. That's an entirely different blog post. Those firemen are serious about their slaw. Anyways-I just thought I'd let you in on what's become some of my favorite things in the last few months of pregnancy. I tend to be curious about the people behind their blog so in honor of that here is what makes my world go round these days:

Kashi Go Lean

I eat this stuff like crazy. Morning, noon and night. I eat it with lots of blackberries swimming in cold, cold milk. I think it has like 9 grams of protein in one cup which makes this girl happy because protein means the feeling of full.

Dunkin Donuts Iced Coffee-French Vanilla with milk and sugar.

Hot beverages have completely been a turn off in the last few months. Since I was an avid coffee drinker but lost my taste for hot coffee, I would swing by Chick-Fil-A (YUM!) every morning and get a sweet tea. And now it's turned to this. These are so good. And yes, I'm watching my caffeine! I only have this once a day and nothing else besides water for the rest!

The Civil Wars

Ahhh....be still my beating heart. I'm obsessed with these two. Get their music NOW.

Paul McDonald

So American Idol is AMAZING this year. I was kind of nervous with the judges and it just being the tenth season...yada...yada....but whoa. The talent is ridiculous this year and this cutie patootie is one of my early on favorites. He's from Nashville and I think he's just precious. His voice is amazing.

Ina May Gaskin

Love, love, love this woman. She is the original midwife that put midwivery on the boards. This book sits on my coffee table and I've been reading bits and pieces every night. Yes, I will be having a midwife in a hospital and am so excited about it. I think every mother-to-be should read it. It's taking the fear of the unknown away slowly but surely.

L'Occitane Almond Supple Skin Oil

This stuff smells so good! It's a treat every time I put it on. And it's GREAT for preventing stretch marks!

Also, I've found some really great mommy blogs out there for anyone interested in reading. My favorite (given to my hairstylist Stephanie the other day) is BluebirdVintage. Another great one is BohoBabybump and Dearbaby. They're delightful reads with adorable children, fun vintagey fashion and everyday mommy stories.

Well, I must get to work (but not before a stop to DD!). Have a lovely day! It's almost the weekend!!!

Chicken Pot Pie

2011-02-01T09:34:00.002-05:00

I think I've been cold for 4 months straight. I'm not a winter person. As soon as I get to work I turn on my heater under my desk. As soon as I get home from work in the evenings I take a forever long hot shower. While I'm at home I wrap up in a fleece moo-moo and could care less of how ridiculous I look. I sleep in fleece socks and under 5 different blankets. I'm ready for Spring. Warmth. Long days. Fresh veggies.
I can't tell you how many times this winter I've come home and not cooked a thing for dinner. I can't decide if it's the sheer exhaustion from the pregnancy, the lack of fresh foods to cook with or the fact that it will have been dark for three hours by the time we're done eating and the kitchen is cleaned. Sorry.... just being honest. Life has definitely changed in our household. Our grocery bill has been on the decline and I cook things that are alot more simple and take a lot less time. I think the good ole days of making pastry dough from scratch, simmering sauces on the stove for hours and trying new recipes out will eventually make their way back into my kitchen but for now we'll settle with easy and no stress meals. Like this one. Sure you could make everything in it from scratch and a year ago I probably would have but not this time. There are shortcuts to be made and you won't miss any of the flavor. This is so good. William told me it was one of the best things I've ever made *blush* Ultimate comfort food. Warm and satisfying. So try it out-shortuct or no shortcuts this will make your belly happy and full.

Chicken Pot Pie

2 rotisserie chicken breasts*
1 shallot chopped **
1 purple onion chopped**
1 10 oz bag of frozen mixed veggies (carrots, peas, green beans, corn)
4 cups of low sodium chicken broth
1 stick of organic butter
¾ cup all-purpose flour
¼ cup of milk
2 thawed premade pie crusts rolled out to fit a 10 inch pie plate

Preheat oven to 375 degrees F

Begin by removing the two breasts from a rotisserie chicken. Cut and cube chicken into bite sized pieces. Should have about 2 cups.

In a small saucepan, heat the chicken stock to almost boiling. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for one more minute, stirring, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and milk. Add cubed chicken and frozen mixed veggies. Mix well.

Place first pie crust into pie plate. Cut off any excess. Place chicken/veggie mixture into the pie plate and put enough in there until it’s almost overflowing. Then place the second pie crust on top. Here you can flute the edges if you want to be fancy. I just let mine overhang in a rustic sort of way. Cut three slits in the center to let the steam escape. Place in hot oven for 1 hour until filling is bubbling and crust is golden brown.

*If you want to roast your own chicken breasts, simply take 2 boneless, skinless breasts and coat in olive oil and salt and pepper. Roast in a 350 degree oven for 35 to 40 minutes.

** This was all I had on hand. Of course you can use whatever you've got as well. Yellow, purple, white, pearl, vidalia....use whatever. Just try and get 2 cups out of whatever your using.

photo courtesy of Google Images....b/c it's dark where I live at supper time and I have no good light to take pictures in.

Snow Day!

2011-01-10T13:45:00.006-05:00

Currently, the South is getting slammed with a major winter storm. Snow, sleet, ice....ah, we southerners don't have the slightest clue what to do when an inch falls. As I write, it is snowing outside my window and there a million birds outside looking for food (and no-we don't have any bird feed, we are those people...sorry). It has been snowing for 12 hours, and it's supposed to get pretty nasty this afternoon with ice coming to top the snow. GREAT. Hope those power lines hold up to that. It is one of those days where work was out of the question, and getting out of my pajamas was questionable. The house is clean, the laundry is put away and the dogs are napping. It is day for comfort. Warmth. And on days like today I crave simple comfort food. Like most of you know, I have been severely sick the last 3 1/2 months with pregnancy sick. The undeniable saving grace in my life has been pasta. Pasta for lunch, pasta for date night, pasta all the time. I made a pasta dish the other night that was supposed to be enough for leftovers to freeze for a night when I didn't feel like cooking. However, we ate the entire pan. It was that good. And I want to share it with you! Its chock full of veggies, carbs and comfort. I think you will love it! I combined several recipes and added my own smidgeon of stuff to make a baked pasta with a bubbling, hot, tomato-cheese goodness. It is so comforting and warm especially for a day like today. You should try it. And if you're in the path of this snowy/ice/sleet mess I hope you stay safe, full and warm!

Baked Penne Pasta

4 tablespoons of olive oil
1 pound of whole wheat penne

1 pound of grass fed ground hamburger meat

1 onion, diced

3 cloves garlic, minced

1 28-ounce can of organic crushed tomatoes

1 carrot grated

1 8-ounce container of mascarpone
1 tablespoon red wine vinegar
1 box/bag of fresh organic spinach cooked and chopped*

1 tsp of red pepper flakes (optional)

1 tsp of fresh thyme

1 ball of fresh mozzarella (approximately 8 to 10 ounces), thinly sliced or torn into shredded-like pieces

Preheat the oven to 350 degrees.Grease a baking dish (a 9 x 13-inch pan, 2 quart baking dish or similarly-sized dish will work). Bring a large pot of water to a boil. Add a couple big pinches of salt to the water, add the penne and boil until the pasta is just shy of being done. Drain the pasta, return it to the pot and set aside.
In a large saute pan, heat 2 tablespoons of oil. Add the onion and red pepper flakes and cook until the onions for about 20 minutes. Add the carrot, thyme, and garlic. Cook for an additional 2 minutes. Add the tomatoes and bring to a boil. Add the mascarpone and vinegar to the tomato sauce, stirring until the cheese has completely melted. Add the spinach to the pan. Reduce to a simmer, cover, and cook for about 25 minutes.
Heat the remaining oil in a skillet over medium heat. Add the beef, crumbling it into the skillet. Cook, stirring occasionally, until it is browned. Drain, and set aside.
In a large bowl, combine pasta, tomato sauce mixture and beef stirring until everything is in incorporated. Transfer the pasta to the prepared pan, spreading the pasta evenly in the pan. Top with the mozzarella, scattering the mozzarella evenly over the pasta.
Bake the pasta covered with foil for 25 to 30 minutes. In the last few minutes-uncover the pasta until the sauce is bubbling a bit at the edges and the cheese is golden brown. Let cool in the pan for 5 minutes or so before serving.
*I sauteed my spinach in a couple tbsp of olive oil over high heat in a small saute pan. You only are left with about a cup!

Here a few pics snapped today! Doesn't the first picture remind you of the top of a funnel cake?!

Hoppin' John

2010-12-31T14:17:00.001-05:00

Happy New Year's Eve! I STILL cannot wrap my itty bitty brain around the fact that 2010 is almost gone and the first decade of the 21st Century is almost behind us. Its crazy to think this time eleven years ago that Y2K was the big, bad and scary thing everyone talked about. I'm sure everyone still remembers where they were when the year 2000 finally hit midnight. I was a junior in high school who had made my way to Dallas, TX (with my entire family) to watch my beloved Arkansas Razorbacks in the Cotton Bowl on January 1. I remember being so irritated that my dad wouldn't let me stay home in Arkansas and celebrate "the biggest New Year's ever" with my friends. Instead I was stuck in a hotel room watching Dick Clark asleep by 10:30. Ugh. No resentment there. Grin.

However, on that New Year's Day after the Hogs beat the Longhorns (Wooo PIG!) I sat down to my first plate of New Year's Day black eyed peas. It's a tradition in the South to eat black eyed peas on New Year's Day for good luck in the year ahead. Back then we would only eat peas, maybe collards and corn bread but now that I'm older and have my own kitchen I like to make what is known as "Hoppin John". Try it. It will bring you good luck, a good attitude, Prince Charming, lots of babies, contentment and maybe a take win on that lottery. I kid....but seriously, it's a pretty darn good meal if I say so myself. Happy New Year! See you in 2011!

HOPPIN' JOHN
Adapted from Edible Piedmont
Serves: 4 – 5

3 slices bacon, diced
1 small sweet onion, small diced
2 cups cooked or frozen black eyed peas or cow peas
32 ounces low sodium chicken broth or chicken stock
2 cups long grain rice
Salt and freshly ground pepper
Your favorite hot sauce

Render out bacon slowly, and pull from pan once crispy. Once bacon is rendered, add onions and sweat until translucent. Add bacon, peas, and stock and bring to a boil. Add rice, stir, cover pot with a lid, and reduce flame to low. Cook covered for 30 minutes or until rice is done. Do not constantly stir rice while the lid is on. Leaving the lid on the pot, move pot completely off the heat and set for 10 minutes. Season with salt, freshly ground pepper, and hot sauce.

*photo courtesy of Google Images

Freezing

2010-12-19T16:41:00.001-05:00

Hey you! Remember me? We were friends back in the day and we talked every week about cobblers, jams, fruits and veggies. I know what your thinking. That I've fallen off the face of God's green earth....but...I'm back!!! Wait-what?! I missed Fall!? And Thanksgiving!? And what's that you say??! Christmas is next week!!! Long pause. Can we just pretend that none of this time lapse between us ever happened? Can we just go back to how it used to be? And talk till the wee hours of the morning and pore over long recipes and ancient stories together.
No?
Hmm..
What if I give you a recipe that entials bacon?
Maybe?
What if I tell you really BIG good news?
Yes?
Really?
Yes?
OK.
I'm pregnant! Yes I know! Oh, we are so excited! Yes, yes, thank you!
However- the women in my life forgot to mention to me that when you get pregnant-you get tired. Like whoa. The kind of tired that will floor you. The kind of tired that gives the word lazy a whole new meaning. The kind of tired that makes blogging look like an iron man competetion. And let's not even talk about ~~morning sickness~~. Or in my case.....all day, prescription needing, fluids given, toilet hugging sick. Everything is different! I lost my taste for coffee! Gasp! I can't look at an onion without gagging! And forget cooking. Fuh-get-about-it. I know, sheer tragedy. BUT FOLKS. THERE IS HOPE. I feel like I'm beginning to see the light at the end of the tunnel. Hopefully what 'they' say about morning sickness and lethargic behavior ending in the first trimester is true. Fingers and toes crossed.
Can we please be friends again? Will you accept me back into the cooking blogosphere? And have no fear. I'm not turning this into a baby blog. SouthernFoodie cannot be about babies, it has to be about, well, southern food. I have motivation like Robin over at A Chow Life who is 39 weeks pregnant (WHAT) and still baking up cakes and cooking delicasies. I love it!

Whew! So we got that out of the way. And you're still hanging around for a recipe? Great! Because I do want to share one with you that I have loved having over these last couple months. I don't how it is where you live but we're freezing our rumps off on the East Coast. I can't remember a Fall that's ever been so frigid.
So here's my hat off to this Tuesday, the first day of Winter. Make a cup of this and you'll be sittin' pretty!

Hot Chocolate
Serves 1

2 ounces of at least 70% cacao bittersweet finely chopped chocolate
2 tbsp of white chocolate chips
1 cup of heavy cream or whole milk (I do half milk, half cream)

In a small saucepan, gently heat cream over low heat. Whisk often so the cream doesn’t burn.

While the cream is heating, bring a medium saucepan with two inches of water to a boil. Place a heat-proof bowl with chocolate pieces over the simmering water. Make sure the bottom of the bowl does not touch the simmering water. You’re creating a double boiler. Heat until the chocolate melts. Slowly whisk in the warm cream mixture and continue whisking until smooth and creamy looking. Serve with a marshmallow if desired.

Stuffed Collard Greens

2010-11-21T20:54:00.000-05:00

I love collard greens! I love that they're good for you, their color and that they go with almost everything. We eat a lot of greens this time of year whether it be kale, broccoli, brussel sprouts, or collards. With the abundance of these wonderful vegetables I am always looking for new recipes to try. I came across this recipe from fiveandspice and knew I had to try it right away! At first glance, you may think it sounds complicated, but it's not. Just make it with ease and you will be surprised at how easy it is. The couscous is to die for. The spices at first sound like they wouldn't go together, but they do. It's so good! A definite keeper!

Couscous Stuffed Collards (serves 2-3)

Adapted from Five and Spice

For stuffed leaves:

1 bunch collards (about 12 leaves)

1 10-oz. box couscous

2 cups chicken broth

1 Tbs. butter

1 Tbs. ground ginger

1 tsp. turmeric

1/2 tsp. ground cinnamon

1/2 tsp. ground cumin

1 tsp. salt

1 small roasted red pepper, diced

1/2 cup crumbled feta

For sauce:

1 jar tomato sauce

1 Tbs. olive oil

*1/2 lb. ground beef, optional

1 medium onion, chopped

2 garlic cloves, minced

1 tsp. each cinnamon, cumin, coriander, and cardamom

1/4 tsp. cayenne

salt and pepper to taste

In a small pot, bring the chicken broth to a boil, with the butter, ginger, turmeric, cinnamon, cumin, and salt. Once it is boiling, stir in the couscous, turn off the heat, and let it sit covered for 5 minutes. Uncover, fluff the couscous and stir in the feta and roasted pepper. Set aside.

Wash the collard greens and cut off their stems. Bring a large pot of water to a boil, add the collards and cook for 5 minutes. Drain and run cold water over the leaves to stop the cooking. Set aside on a towel to dry while you prepare the sauce. In a large frying pan, heat the olive oil, then add the onion and garlic and cook for about 3-5 minutes, until the onion is softened. If using the ground beef, add this and cook it, breaking it into chunks, until it is completely brown, about another 5 minutes. Stir in the sauce spices and cook one minute, until fragrant. Then, stir in the tomato sauce and cook for about 5 more minutes over medium.

Heat your oven to 350F. Spread a thin layer of sauce in the bottom of a 9X13 baking pan. Lay out the collard leaves, one at a time, put a large scoop of the filling towards the end of the leaf, then roll up the leaf, tucking in the sides. The spine of the leaf should be like a band down the middle. Put each leaf bundle, with the ends tucked under, into the baking pan. Repeat with all the leaves (you may have some filling leftover at the end), then spread the rest of the sauce over the leaves. Cover the pan with foil and bake for 45 minutes until hot and bubbling.

Banana Butter

2010-11-07T20:09:00.002-05:00

If you're like me and have bananas all over your kitchen that are going to waste than have I got a recipe for you! Banana. Butter. Sure you're heard of apple butter, but have you heard of banana butter? Serve it with some homemade scones or biscuits at your next brunch and everyone will be asking for the recipe!

Banana Butter

adapted from Cooking Light Magazine

3/4 cup brown sugar

1/2 cup granulated sugar

1/4 cup fresh lime juice

zest of one lime

3 medium, over ripe bananas

2 TB unsalted butter, room temperature

pinch of salt

Put brown sugar, sugar, lime zest and lime juice in a small sauce pan. Bring to a boil.

Add the smashed bananas and reduce heat to medium low.

Cook uncovered for 45 minutes, breaking up the bananas from time to time.

Remove from heat and add the butter and a pinch salt. Stir until butter melts.

The mixture thickens as it cools.

Place in a ball jar and store in the fridge.

Tastespotting

2010-10-26T10:18:00.002-04:00

Have you been to the website TasteSpotting yet? Oh, you must go. Now. Make a new tab in your computer window and type in w-w-w-.-t-a-s-t-e-s-p-o-t-t-i-n-g-.c-o-m. And dwell there for a while. What is it you ask? Well I wouldn't have known either if Gwyenth Paltrow didn't turn me on to it. It's a plethora of information anything and everything food-wise. You will say 'whoa' when you see it. It makes me want to jump up and down in excitement. And go splash in the rain and jump in leaves or make lots of lots of whoopie pies. For example, say that I want to make chili. I might go to someone's blog and spend a few minutes on it searching it out to see if they have ever made chili in the history of that blog. No? Well, then I go to another blog and search it. Still no? Hmm...so see? It takes awhile to find what I'm looking for. Introducing...drumroll pleeeeeeeease........tastespotting.com.

There's 991 recipes on chili (as of now) pulled from different blogs. Go check it out here if you don't believe me.

It's updated every few hours on the best of the best in the culinary blogospehere for that day and you can create a profile and save the recipes you like. It's seasonal which means that everything and anything pumpkin, apple, fig, banana, st-oup, comfort foods is making it's way onto the pages now. So go on over and take a look. You'll be surprised at how much you like it!

Beef Stew with Mushrooms

2010-10-21T09:39:00.002-04:00

Comfort food is my main squeeze. There's something about coming home on a cool Friday night after working all week and chowing down on something warm and hearty that takes little to no effort. This was our Friday night one week ago. After I finished making it, I left it for a good two hours cooking very low on the stove because we were outside working in the yard. I was cutting back perennials, and William was digging out anything dead and brown in the garden. Before we knew it, it was dark and our noses were telling us it was time to go in and eat. Our kitchen windows were open and we could literally smell the goodness inside. So you must make this soon. Here's a secret, the longer you let this go on the stove the better it is. Trust me.

And for all you visual learners, I'm sorry that I don't have a picture to go along with this recipe. Forgive me. I have been so busy lately that it's a sheer miracle I can actually put together a meal and get it on the table!

Beef Stew with Mushrooms
adapted from The Pioneer Woman

2 pounds Beef Stew Meat (I used Trader Joe's Kosher Beef Stew Meat)
2 tablespoons flour
4 tablespoons butter
2 tablespoons olive oil
1 whole onion chopped
3 cloves garlic, minced
8 ounces of mushrooms
½ cups red wine (I used pomegranate)
½ cans beef consomme
Salt And Pepper, to taste
1 bag of wide egg noodle pasta - cooked and drained
2 sprigs fresh rosemary
2 tablespoons corn starch

Sprinkle flour over meat. Toss to coat.

Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; remove to a plate when brown. It will still be red in the middle and juicy.

Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat.

Add mushrooms and cook for 2 minutes.

Pour in wine and consomme (and add an extra half can of water at this time as well.) Then add salt and pepper to taste, and stir.

Bring to a boil, then add back into the mix the browned meat. Reduce heat to low. Add rosemary to pot.

Cover and simmer for 30 to 45 minutes. (This is where I let it go for two hours.)

After that time, mix 2 tablespoons corn starch with a little water and pour into the stew. Allow to cook and thicken for ten more minutes. Turn off heat and allow stew to sit before serving.

Serve over egg noodles.

Wax Poetic

2010-10-18T20:42:00.000-04:00

It was an Indian Summer kind of afternoon today. The late sky was blue, the air was cool and the sun was going down which meant I needed to be outside. I took to the yard and spent some time cutting back perennials, planting garlic and shelling dry peas. There's just something about this time of year. The air smells smokey. The afternoon is shorter. Relief. Excitement for the days ahead. Expandable fleece pants and warm pumpkin bread. Crock pots that have been on all day. Cinnamon candles. French press coffee and apple pie. For breakfast.

The secret to contentment and real joy?

Find beauty every single day.

..and I promise I am going to give you a recipe this week. Bear with me.

A is for Apple!

2010-10-17T21:08:00.003-04:00

I finally caved and turned our heater on last night. I had just woke up from a glorious late afternoon/early evening nap and I was cold. I had been cold since the alarm went off at 5:40 AM. I'm not usually known for setting an alarm on Saturday morning, much less at 5:40 in the morning, but we had been planning a quick, little day trip to the North Carolina Mountains to see the fall foliage and gander around the tiny town's streets. So while it was early morning dark we grabbed our coats and a cup of coffee and got in the car to venture west. Our plan succeeded and we arrived two hours later at Tupelo Honey Cafe for breakfast right on time.

Be still my beating heart.

This may have been the one and ONLY thing that could have gotten me out of bed on a cold Saturday morning to drive two hours west. (That, and seeing the sun peek through the mountains and the early morning fog over the river, it was beautiful.) Yours truly had the sweet potato pancake loaded with granola, pecans and whipped peach butter. Slathered and messy with maple syrup. Oh, mercy.

After breakfast we headed to an apple orchard and left with fresh pressed cider, 3 bags of apples, and an apple pie (still warm!).

Our good friends, Chad and Kristy (and new friends, Jonathan and Emily) met us for lunch and then we headed back home. It was such a beautiful day, a very good day. It's so good to get away sometimes, even if it's just for a few hours away and in our case, just for the day. Its good to leave behind the familiar and venture to new places.

Anybody that knows me knows that I'm a creature of habit. I'm not a fan of change, unfamiliar territory or mixed up schedules. I should be living in the 1950's-I'm so old fashioned it's not even funny. It's comical because my life is a mess of change. It's hilarious actually. God made the way I am, but made my life totally different. My husband never has the same schedule, our days and nights are all mixed up and I find myself filling our calendar up for the month ahead when the current one hasn't even ended.

The only thing that stays the same is change.

I even take that familiarity with me into the kitchen. If I'm not comfortable baking it, then it won't be baked. For this reason tart tatins, breads, fancy schmancy dinners and all things deemed complicated have all gone to 'another day' because of sheer intimidation. I'm slowly conquering it...very slllloooowwwwlllyyy.

Since I'm a creature of habit I'll leave you with an amazing apple bread recipe I'm crazy for, and that I'm making this very moment. Does anyone have any other ideas for apples? I have my eye set on making this, this and maybe this. For sure this!

Happy Fall Ya'll!

2010-10-10T15:52:00.004-04:00

The temperature has finally dropped and I think it's safe to say we're well into Fall. If you know me at all, you know that Fall is my favorite season. I have many memories associated with it as I'm sure many of you do too. Fall brings back so many memories of home...not this home, but home home back in Arkansas. When I was younger, Fall was spent at Friday night football games, bonfires, four wheeling in the woods, baking pies in the middle of night, wearing Z. Cavaricci, and poreing over a Banana Republic catalog dreaming of the day when I would be older....and now I am. And I think that's why Fall has crept up on me this year. I don't get to see it as often as I once used too. Now, I sit at a desk in an office running to the grocery store and dry cleaners all while trying to be a responsible adult. Don't get me wrong- I love that I'm older now and hope to never be one of those who lament the day they turn a number. But it does make me contemplate how quick time really does pass and to use that quickness to be grateful for the season of now.

Speaking of now:

Apples

Cabbage

Carrots

Wild Mushrooms

Plums

Leafy Greens

Cauliflower

Figs

Pecans

Spinach

Kale

Turnips

Artichokes

Leeks

Garlic

Cucumbers

Grapes

Pumpkins

Sweet Potatoes

Broccoli

Butternut/Acorn Squash

Brussel Sprouts

This is in season where I live. If you want to know what's in season to eat now where you live go here. Yesterday at Trader Joe's, I picked up some lovely brussel sprouts on the stalk. If you ever see them like that, grab them! It's unbelievable value! I cut off nearly a GALLON of sprouts. Yep- a gallon. They're sitting patiently in my fridge until this week when I use them up!

Have a wonderful rest of your weekend! We are laying low watching football, and I am making a Chocolate Banana Loaf and reading the current issue of Fine Cooking and Bon Appetit. Have you seen these issues? They're insane. I am making a list of everything I want to make starting with this cake.

Baked Oatmeal

2010-10-07T16:40:00.001-04:00

Breakfast is the most important meal of the day. Lucky for me, it's also my favorite meal. I have been known to whip up pancakes at 9:00 PM, or eat an egg sandwich for supper. All in the name of breakfast food. I'm one of those fortunate people who can't start her day without it or else I feel weird....and feeling weird is never good at 8:00 AM while sitting at my desk. So, being that it's a crisp October morning I bring to you oatmeal. Oh...but it's not just any kind of oatmeal- it's b-a-k-e-d. With brown sugar. And cinnamon. And butter. Topped with cranberries, and nuts. Whoa Nelly. It's also quick. If I can make this before work-and put my makeup on while it bakes then you can too.
Go on over here to see the recipe.

Ham Delights...of course!

2010-10-03T15:48:00.003-04:00

My favorite time to eat is at church. I know, I know it sounds awful but I think more would agree with me. Maybe it has something do with being Southern, being a woman and being a Baptist. Or maybe I'm just hungry ~~most~~ all the time. For some reason around the eleven o'clock hour when breakfast has almost worn off and good church patrons are coming in with their good smelling potluck I get a little hungry. There's just something about seeing a crock pot plugged in, hand held insulated bags with casseroles inside and gallons of sweet tea sitting on tables. Is that your mouth watering or mine?. If you know me, you know I'm a sucker for a potluck. Today we had a church picnic on the grounds after church and I've been excited about it for a month. Now, of course they had ticketed meals you could buy but of course I couldn't JUST eat the 'pre made' lunches I had to make my own. And of course...I couldn't just make simple bread and meat sandwiches, I made Ham Delights. Have you ever had a Ham Delight? Ham Delights are simple and well....delightful. Watch out-you may eat ten of them in one sitting. These are one of my favorite things to eat while watching football games on the weekends! We also have them at parties, potlucks and (like today) at good ole fashioned church picnics. They go quickly as they are hearty, warm, gooey and bite sized. Trust me-you'll be glad you made these. They are SO GOOD. Who wouldn't love a roll slathered with butter, poppy seeds, cheese and onions filled with thinly sliced ham, then warmed in a hot oven? Make these soon.

Ham Delights

1 lb ham shaved thin (from your local deli)
1 stick melted butter
1/2 lb Swiss cheese shredded
3 TBSP prepared mustard
3 TBSP poppy seeds
1tsp Worcestershire sauce
1 small white onion chopped
1 package of Sister Schubert rolls

Preheat your oven to 325 degrees.

Slice the rolls in half, I usually just slice all them where they are all facing up.

Mix butter, mustard, poppy seeds, Worcestershire and chopped onion into a thick paste.

Spread mixture evenly on the tops and bottoms of rolls.

Place shredded ham evenly on bottom of rolls and sprinkle ham with shredded cheese. Place tops and bottoms back together.

Place in the oven (on a cookie sheet lined with parchment paper) and bake at 325 for-7-10 minutes until rolls have browned and cheese is melted.

If you're making a big batch of these for the next day-just warm them in a 200 degree oven for 20 minutes covered when ready to serve. The idea is not let the bread dry out, you want them moist and warm.

Serve warm!!

Apple Cider Braised Chicken

2010-09-20T20:36:00.000-04:00

2 onions sliced
4 cloves of garlic
2 chicken breasts
1 cup of fresh, organic (local!) apple cider
1/2 cup of organic-low sodium chicken stock
2 TBSP of corn starch
olive oil

Preheat the oven to 400 degrees. Heat oil in a large oven proof pan. Season the chicken with salt and pepper. Add the chicken to the skillet, skin side down, and cook over moderately high heat until the skin is crisp and browned, about 8 minutes. Turn and cook 3 minutes longer. Take chicken out of the pan and place on a plate, cover with foil. Put onions and garlic in and stir around. Add salt and pepper to taste. Sweat them out until they are caramelized then pour in cider and stock. Take a wooden spool and scrape up all the brown bits on the bottom of the pan...this is where the flavor lies! Place the chicken back in the pan along with all of it's juices, cover with a lid and place in a 400 degree preheated oven for 30-45 minutes. Once the chicken is done, take the pan out of the oven and take 1 cup of liquid out leaving the onions in the pan. Take the 1 cup of cider iquid and put in a sauce pan, add 2 TBSP of cornstarch and whisk it completely for 5-10 minutes until all the lumps disappear. Some people add cornstarch to cold water first and then add it to the hot liquid. This is a fool proof way to eliminate clumps, but I didn't have time. Bring to a boil-and continue to whisk until all clumps disappear. Serve the cider gravy over the chicken and onions!

What I'm doing tonight....

2010-09-12T21:15:00.004-04:00

....I'm organizing all of my recipes into a giant notebook...all of the chicken scratch, all of the post its, all of the print outs, all of the family recipes....It's. All. Getting. Organized. I have pieces of paper in my kitchen that are older than my marriage. I've found recipes that needed to be trashed a long time ago along with old familiar ones that I can't seem to let go of. I realize you're probably thinking I could do all of this online, stick it a folder and call it a day. Yes, I know all of that. But I'm a hands on kind of girl. Concrete. Call me old fashioned...stubborn.....a creature of habit.

I've poured myself a cup of coffee and I'm in good company with the likes of Ray LaMontage, a three hole punch and my favorite pumpkin candle. It's going to be a good night.

The In-Between

2010-09-08T22:06:00.004-04:00

I'm beginning to see the makings of Fall. My black eyed susans are slowly surrendering the last of their leaves to the ground, the mornings are a bit cooler and the days are ending a little bit faster. It doesn't hurt to breathe anymore either. It makes me excited to know that seasons are changing. Before we know it we'll be in the thick of winter, burrowed down waiting for Spring to make her grand entrance. These are my favorite times of the year. At the end of one season right before we slip into the next one. I adore the in between.

Lunch Counter

2010-08-31T08:42:00.006-04:00

I have the luxury each day to come home for lunch on my lunch hour. Yes, I realize in a city where it's not unheard of to commute for an hour one way to work-it's a complete luxury to come home for lunch. I tend to make things in the beginning of the week that will last throughout the remainder and can be put together quickly since I have a short amount of time.
On Sunday night after I got home from the grocery store I placed myself in the kitchen and made homemade pimento cheese, egg salad and black bean salad for this week's lunches. Each one is full of protein and fiber that will keep me full for the day. Here are the easy, peasy recipes if you want to try these for yourself. Also these would go great for a quick weeknight dinner as well!

Pimento Cheese:

2 cups of sharp cheddar cheese
1 cup of mayo
1/4 cup of pimentos chopped
a dash of sugar

Mix all together in a bowl and refrigerate overnight. Good with chips or spread on bread for a quick sandwich.

Egg Salad
Most people will argue with me, but I am a big fan of mustard based egg salad-if you like more mayo, you can flip it to add more mayo and less mustard. Do what YOU like.

6 eggs hardboiled, peeled and chopped
*1/4 cup of mustard
*2 TBSP of Mayo
a dash of hot sauce

Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time. Taste, and adjust the seasoning - adding more salt and pepper if needed. Add hot sauce (I'm partial to Texas Pete) accordingly. I like to eat this between two slices of soft white bread, but you could toast it, I even know people who add lettuce to it.

Black Bean Salad
Okay, this beauty is a summer staple in our refrigerator. The recipe comes from mother in law who is a natural in the kitchen, and makes all things good.

2 cans of black beans (rinsed and drained)
1 can of corn (rinsed and drained)
1 green bell pepper seeded and chopped
3-4 green onions (white parts only)
avocodo
1/4 cup of balsamic vinegar
3/4 cup of olive oil

Mix all together (except avocado) and let it marinate in the refrigerator overnight. Once it's ready to eat, slice up avocado and add in. Eat it straight out of the bowl, wrapped up in a pita or alone with chips!

Shrimp and Grits

2010-08-22T19:36:00.004-04:00

Good Sunday afternoon! Has it really been 15 days since I've last seen you? I have been so busy since we got back from vacation! Vacation (since you asked) was wonderful! Full of sunshine, sand, bike rides, porch sitting, hammock laying, SPF 30, Keurig coffee, family, fun and full tummies! Vacations are wonderful aren't they?

Since the beach and the East Coast are still on my mind, I am giving you a favorite that the locals on the beaches of the Carolinas know very well, Shrimp and Grits. Have you ever had them? If you haven't, I strongly suggest you whippin' out the cast iron pan and making a big bowl of these. We had them Friday night and I can promise you there were no leftovers!

4 cups water

1 cup stone ground grits (also known as polenta)

salt and pepper

3 Tablespoons unsalted butter

1 cup extra sharp cheddar cheese, shredded

1 pound shrimp, peeled and deveined without the tails

6 slices bacon

4 teaspoons fresh lemon juice

2 Tablespoons parsley, chopped

1/2 cup thinly sliced scallions

1 large garlic clove, minced

1/4 cup all-purpose flour

2 cups chicken stock

2 to 3 bay leaves

Texas Pete, adjust to personal preferance

Pinch cayenne pepper, adjust to personal preference

Bring water to a boil. Add grits to the boiling water while whisking to prevent clumps. Add a bit of salt and pepper. Lower heat, bring to simmer and cover until water is absorbed. Follow the directions on your box of grits or polenta. Cooking times vary. Once thick, remove from heat and stir in butter and shredded cheese.

Rinse and pat shrimp dry. Fry the bacon in a large skillet. Remove bacon and add the onions and garlic to the hot grease. Cook for 2-3 minutes. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Top with bacon. Serve immediately.

Summertime and the Livin's Easy

2010-08-07T11:48:00.006-04:00

Today is a day I've thought about all year long. It's the day our beach vacation starts. Every year, our little (keeps growing!) family goes to Ocean Isle beach for one, solid, glorious week. It is always so much fun!!!! It always passes way too quickly and we always eat way too much. Just this morning, I talked to my sweet in laws who were on their way and taking an entire carload filled with food (they are too good to all of us). PLUS each couple makes a meal one night. William and I decided for our night we will make tacos for the infamous Taco Bar we have at our house once a week. We love tacos! With all the fixins! Guac, cheese dip, peach salsa, sour cream....yum!

Ok-I need to get! I have to get to baking before we leave! I am making frozen chocolate covered cookie dough balls, berry cobbler bars, and oatmeal crispies. What? I already told you! We like to eat at the beach! Ya'll don't look at me weird when I come back as big as a horse!

...goodbye till next week, and just for kicks here's a family pic from last year's beach trip! Oh, we are blessed. So thankful for family!

Fried Sage Potatoes

2010-08-01T19:22:00.004-04:00

We eat potatoes a lot in our little family. *Please see post below this....the one about the mashed potatoes. Just the other day after buying a bag of little red ones and another bag of yukon golds I thought to myself " I wish they made whole wheat potatoes". Whhhhaaaaaat? I know 'they' don't make whole wheat spuds-but still it would have been a good idea. With as many starches we eat at least I can control it with whole wheat pasta, whole wheat bread, crackers, ect. Potatoes not so much. But here is a batch of summertime potato goodness you can serve to your family, your neighbor or yourself while sitting in front of the TV watching The Bachelorette tomorrow night.

Fried Sage Potatoes

2 cups of peanut oil
A handful of fresh sage leaves
Little Red potatoes

salt/pepper to taste

Begin with cutting your potatoes bite sized and putting them in a bowl of cold water. After soaking for 20-30 minutes rinse potatoes and pat very dry. This removes excess starch. Heat up your oil in a heavy bottomed pan, cast irons work great here. Once hot, throw sage leaves into hot oil to fry. Once crispy, remove them and put them on a paper towel to drain. Drop potatoes in oil to fry. Make sure they are fried in small batches because if you crowd the pan, you risk lowering the temperature and therefore won't get a crispy potato! Once fried, place potatoes on paper towels to drain. Drizzle salt and pepper over them. Take fried sage leaves and crumble them and place them all over the potatoes as well.

Buttermilk Ranch Dressing

2010-07-25T15:53:00.003-04:00

I'm sorry that it's been over a week without a post. It's just been too hot. Yes, too hot to do anything. Too hot to cook, too hot to bake, to hot to sit at a computer even. Is it hot where you are? The heat index was 115 yesterday. One. Hundred. And. FIFTEEN. In honor of the heat I'm posting a no-bake/no-oven/no-standing in a hot kitchen sweating recipe today. It's ranch dressing made with fresh herbs and buttermilk all mixed together in one bowl that takes no time at all. Our house loves ranch dressing. We dip our pizza in it, put it all over salads, make dips out of it and on occasions like tonight add it to mashed potatoes. Did I mention this dressing is laced with dill? Dill and potatoes just go together. Kind of like peanut butter and jelly or basil and tomatoes. Dill and potatoes were meant to be together. So when I make mashed potatoes I like to add this dressing in at the end. Just a little bit. It shimmies the taters, adds some sparkle and makes them shine. This ranch stays in my fridge year round. When I run out I just make a new batch and keep it in the side drawer. Try it on a wedge salad with some bacon. Now that will make for a good sumer day.

Buttermilk Ranch Dressing
adapted from The Pioneer Woman

2 cloves of Garlic
Salt To Taste
¼ cups Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives
1 cup (real) Mayonnaise
½ cups Sour Cream
1 cup of Buttermilk (as Needed To Desired Consistency)
1/2 tsp of White Vinegar (optional, To Taste)
1/2 tsp Worcestershire Sauce (optional, To Taste)
2 Tablespoons of Fresh Dill (optional, To Taste)
1/8 tsp Cayenne Pepper (optional, To Taste)
1/4 tsp of Paprika (optional, To Taste)
Fresh Oregano (optional, To Taste)
Tabasco (optional, To Taste)

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving. The finished dressing is actually quite thick (which I like) but if you'd like it thinner just add some milk to desired consistency.

*When I'm finished mixing it together, I store mine in a mason jar in the fridge where it will keep for a couple weeks.
*Also, I've made this with dried herbs before and it turns out just fine.

Purple Hull Peas

2010-07-14T21:07:00.008-04:00

Tell me you've heard of this particular pea before. Tell me I'm not the only one who has discovered this Southern jewel. I could understand why you wouldn't know what they are because they're kind of hard to find at your local grocery store. These are primarily found only in the summertime at your local farmer's markets and backyard gardens (like mine). These summertime beauties are called Purple Hull Peas and they are simply a delight. They look like black eyes in shape and size, but differ in color -- kind of lavender with a little pistachio green mixed in, even a wee bit of pink around the eye.
They're much sweeter than black eyes yet so tender. I have the graces of growing these in my garden right now and every evening I go out and pick the few that have produced that day. Let me just make something very clear: these peas are not eaten with their shell. You don't want the shell, it's hard and in my opinion not edible. These are field peas that you shell, boil and eat. I had to make that clear because at the Farmer's Market last Saturday after asking a vendor how she fixed her PH peas she told me to cut them up like green beans (yes, she did) and stick them in stir fry.
I just looked at her.
For awhile.
In disbelief.
She then proceeded to give me a recipe printout from the Food Network proving her point (which by the way was an Emeril recipe that used snap peas, am I the only one who knows the difference?). I knew the second I'd tell my mother on her, she would holler, stomp her feet, say "Ida Clair!" and tell me every reason under the sun why that sweet misinformed lady was wrong. Maybe she's not wrong and it's just a difference of opinion. And there's nothing wrong with that. Until you cross territory and try and convert my way of peas to your way of peas. I'm just saying... :)

Whichever side of the Mason Dixon you belong to, try these peas if you can find them. If you can't, I'll send you some and you can plant your own next year! Just email me! You will love them!

You simply cover the peas in water, and let them simmer on the stove very low for 30-45 minutes creating a sweet pot licker. Drain off the water. Serve dusted with salt and pepper. I even know people who drizzle a little olive oil on top.
Serve this with a tomato sandwich and collards and it might be my most favorite summertime meal. Ever.

Molasses Baked Beans

2010-07-11T07:55:00.006-04:00

I don't have much to say about this post because I simply want you to make this recipe. I mean, who doesn't love baked beans in the summer time? Two kinds of meat, molasses and brown sugar make this covered dish a wonderful addition to any meal. Try these! You will love them!

1 large can of baked beans (I know, this is cheating, but I was in a hurry!...don't judge me)
1 pound of ground chuck
4 slices of thick, hickory smoked bacon
1 yellow onion chopped
1/2 cup of molasses
2 TB of brown sugar
1 tsp of dry mustard
1 tsp of sweet paprika
Salt and pepper to taste

Preheat oven to 350 degrees. Brown hamburger meat and set aside. Sprinkle with salt and pepper to taste. Put bacon in a large nonstick skillet and cook until crispy. Take bacon out of of grease and let drain on paper towels. Take the chopped onion and drop it into the hot bacon grease and sprinkle the onions with salt. While waiting for the onion to caramelize, chop bacon up and place with hamburger meat. Empty the beans into a large bowl. Add molasses, brown sugar, mustard and paprika. Mix everything up very gently. Pour in hamburger meat and bacon. Once onions brown, mix onions into bean mixture along with the remaining bacon grease. Mix well. Dump all ingredients into a greased casserole dish with a glass lid. Place in oven and bake for 2 hours stirring every so often.

(photo courtesy of showmevegan.blogspot.com)

4th of July

2010-07-06T20:51:00.004-04:00

Happy Summer. It seems that summer is going by way too fast. Was the 4th of July really this past weekend? Really? Yes, I remember now. I remember going to Trader Joe's Friday afternoon with all of the South East stocking up for each to his own patriotic cookout. I remember going to the lake. I remember the smell of burgers on the grill and the sound of corn husks being shucked quickly in an attempt to butter it while the cob was still steaming hot. I remember the red table cloth on the picnic table, and the blueberry pie/nightmare that turned into a soupy blueberry topping on ice cream. I remember frying okra in two types of oil for a friend who has allergies and friends who do not. I remember Rice Krispies Treats. Ketchup. Old Crow Medicine Show (get on iTunes and download NOW). SPF 6. Raspberry Lemonade. Fried green tomatoes. Jalapeno Pepper Poppers (glory!). Organic hot dogs. Cantaloupe and watermelon. Ice chests. Rafts. Good conversation and tummies that hurt from laughing too much. But most of all I remember freedom, the feeling of liberty and friends and family engaging over some good, honest food. You can't get much more American than that.

Fabulous K

2010-07-06T18:37:00.006-04:00

Welcome to my newly designed blog! Isn't it just the cutest thing you ever did see? I surely think so (I love that Cash made the cut on the header)! Kelly at Fabulous K did it and did such a great job! She's in the middle of re-vamping her own site, but go on over and take a look and if you ever need a website or blog design contact her and get signed up!

Tupelo Article

2010-06-29T21:16:00.001-04:00

To get a background on this post- click here

There..now I feel like we can go on.

I stumbled across this today and thought I would post it because it is well worth the trip over to read it! Many of you know I live and play in North Carolina leaving me with the mountains on one side and the beach on the other. We tend to take turns in where we vacate (we're going to the beach next month!) but the mountains are where my culinary/inner chef/trough eater comes out. You want to see this girl eat-take her on vacation, particularly Asheville, NC. Asheville is one of my favorite places to go! Among the most wonderful restaurants within a ten mile radius there lies a little restaurant called Tupelo Honey Café where we usually land like little kids on Christmas Day. We adore it so much we've been known to go for breakfast, lunch and dinner in one day. Yes, the servers look at us weird but in all honesty, it’s exactly the kind of restaurant I would love to have one day. Farm to fork. Provision by local vendors. I love it. If you are EVER within reach of going to this AMAZING restaurant please do yourself a favor and go. I’m going to let this article explain everything about it but here’s the best part- the chef hands out recipes in the article. Yep-the blueberry sauce that graces tabletops with their famous biscuits-yep, it’s in there. Along with other culinary delights such as Blueberry Maple Pork Sausage Balls and Blueberry Granola Crisp. I’m not making this up people. I printed it off so fast thinking the writer made a mistake and surely would have pulled it within the hour. But ssssshhh, I just checked and it’s still there. And why so many blueberry dishes you might ask? Ohhh…because that’s what’s in season, and they believe with a strong conviction in serving customers only the very best in its own season.

Here is the article. Enjoy!

P.S....Here is one more! Ever wonder what the best of the best in the South is? Garden and Gun Magazine did too and posted this wonderful selection of the best Southern restaurants in the June issue. Why am I even surprised Tupelo Honey Cafe made the cut. Go here to read the article.

Random-Homolies

2010-06-20T18:11:00.000-04:00

Hello friends. Tomorrow is the first day of summer. Does it feel like it to you? I know here in North Carolina it felt like summer time arrived back in May. I looked at the weather this afternoon and here is what it told me: (Please look at the four day forecast).

Wowzers! I'm not going to complain, because I've wanted this weather since January. But this is the kind of weather one would expect in August. But oh well.
With all the warm weather, I've been spending lots of time in my garden with my squash and zucchini taking up most of my time. Anyone who has been around me in the last few weeks have heard all but too much about my dislike for squash bugs. Hold the phone for a minute....I know this is a food blog and squash bugs really don't fit into it ANYWHERE but I'm keepin it real for you. Just. Keepin. It. Real. Squash bugs have taken over my life. Literally. Seriously. SHAMEFULLY. Who are they and where do they come from? And why have they visited my garden two years in a row? A garden that's organic and doesn't believe in pesticides and (probably the only thing that works) Sevin Dust. I've tried everything from sprinkling all purpose flour on them, spraying Dawn mixed with water, Organocide and plain ole pickin' em off myself (with gardening gloves on of course). So, if you've gotten veggies from me this summer or you think you might have (I have been known to drop off bagfuls of produce on driveways and run!) know that the veggie was grown in pure organic love. Okay, enough about the bugs.

We have a new farmer's market in town. It's called Atherton Market and it's a pure delight. William and I went last week and we left with homemade pimento cheese, dill pickles, farm raised eggs, local honey, and homemade bread. You can read about the market here.

And for no reason at all, here are a few random-homolies.

I've been chompin' at the bit to make a homemade deep dish blueberry pie.

My sunflowers are 7 feet tall.

I bought sunflowers today to put on my kitchen table.

I realize that doesn't make a whole lot of sense.

I am obsessed with strawberry jam and cinnamon raisin toast together. Forever.

I got my bangs chopped off yesterday. As soon as Stephanie did it, I thought "I look like an exact replicate of my mother". I love them.

I caught my rowdy dogs eating green tomatos straight from the vine the other day when I came home for lunch.

I made succotash this week for supper and it was oh so good. Inspired by one I'd had at Crepe Cellar last weekend when we took our lovely celebrity friend out for supper. Our celebrity friend (the sarcasm is heavy here), Dan just made his premier on Design Star last Sunday night which we all got to watch together. All three of us. Ha. I kept thinking "we should have had a Design Star party!" but we didn't. We did celebrate with Chocolate Cobbler though, I guess that was enough? :) We are so proud of Dan and his accomplishments. It was a little weird watching that boy on TV with him sitting in our recliner across the room. But it's just Dan. And we sure do love him. While he was here Dan and William surprised me with an amazing coffee table. Dan, if your reading this that table has changed the Tadlock marriage. Haha.
You can read all about Dan's business, 'Capsule Furniture' here and read his blog here. Follow it, love it and vote for Dan on HGTV! If he wins, he can have his own online show. You can vote up to ten times a day!

... Enjoy the first day of summer tomorrow to the very end. It's the longest day of the year! And just because I love you I'm going to leave you with a drink that is quickly becoming my favorite summer drink to keep on hand for hot days.

Summer Savory Spiced Soda
adapted from here

Ingredients:
4 whole star anise
1 tablespoon pink peppercorns, plus more for garnish
1 teaspoon whole allspice
2 cups water
1 cup sugar
1/2 bunch fresh thyme
1 (2-inch) strip lemon zest
Ice cubes
1 liter chilled club soda

Directions
Heat a stainless steel saucepan over medium-high heat. Add the spices and stir to toast for 2 minutes. Add the water and sugar. Stir to dissolve the sugar. Add the thyme and lemon peel, cover, reduce the heat, and let simmer for 5 minutes. After 5 minutes remove from the heat, let steep and come to room temperature. Chill before using.

To serve, fill glasses with ice. Add 1/4 cup spiced simple syrup to each glass. Top with club soda.

Ming Makes Cupcakes

2010-06-11T09:47:00.000-04:00

I love cupcakes. Did you know that? I do. Much more than cake itself. If I had to do it all over again, I would've had my cake designer, Miss Shelby Lynn change my fabulous 3 tiered Italian wedding cake (with hummingbird filling...glory!) to cupcakes. Cupcakes for everyone. Cupcakes just make sense. It used to be donut shops on every corner, now the corner belongs to the cupcakes. Seriously, everywhere I go there are cupcake shops. And cupcakes are ruling the baking industry with this, and oh this! And loving this too! Cupcakes have worlds of possibilites. If you don't like one, you can move on to the next flavor. It's not a committed relationship. The boundaries are flexible. With all of that being said and the very reason I am writing this to you today is I stumbled upon a website called Ming Makes Cupcakes. I don't know Ming, or anything about Ming. All I know is Ming can make some good looking cupcakes. And cookies. And savouries. If you like cupcakes, this is the database for you. It would be fun to try and make all of them sort of like a Julie and Julia (or was it Julia and Julie?) episode. Take a gander over to the website and take a look. Take a looooong look. And it's okay if you salivate all over your keyboard like I did. And just for the record, my favorites (besides all of them) are Cupcake 27, Cupcake 6, and Savoury 2.

(photo courtesy of Martha Stewart)

Roasted Veggie Pizza with Chicken

2010-06-03T21:29:00.001-04:00

Soooo....yea, I think summertime has made her entrance into the South. I know it isn't 'officially' on the calendar yet but it has been very warm here. Muggy, hot, and damp. It's rained every day for the last two weeks. There haven't been complete wash outs, but there have been showers, drizzles and thunderstorms that occurred in the middle of the night that I swore were mild hurricanes. With all of this warm weather it has really dilapidated my use for the stove and I admit I may tend to stay outside until dark because I'm playing in my garden. And tonight was no exception. Enter my new obsession. Drumroll please.......homemade pizza. Whoa. Did that make you nervous? You really didn't think I made my own pizza dough did you? I may very well do that SOMEDAY but not today. And you may have thought I stewed my own tomato sauce over the stove for hours. Nah, we'll save that for the dough day as well. (Yes, I may be pulling a Semi-Homemade today, Sandra Lee would be proud!) Actually I used a pre-made/store-bought, fresh dough (it's pizza dough, sold in a plastic bag in the refrigerated section) and this amazing Red Pepper Spread from Trader Joe's. If you are in the vicinity of a TJ's go get this stuff. Whoa. Someone should have warned me. So what if I ate half the jar with chips before the pizza was ready? Maybe this pizza isn't all the way 'homemade' but the pie itself is assembled in my very own kitchen with my very own hands and eaten on my very own table and that's good enough for me. And by the way it's oh so very GOOD! My new favorite. I have a feeling this will be a summer staple in our house. Quick and easy. Serve with a salad or just dig in and eat the whole pie by itself like we did.

Roasted Veggie Pizza with Chicken

Fresh pizza dough (I used 1 bag of whole wheat pizza dough from Trader Joe's)
1 chicken breast
1 jar of Red Pepper Spread (an olive tapenade would be great here too if you can't find this stuff)
1 purple onion sliced
5 cloves of garlic roughly chopped
1/2 cup of sliced black olives
1/2 cup shaved parm reggiano
1 head of broccoli florets
1 yellow bell pepper
2 TBSP of olive oil
salt/pepper

Crank oven to broil and set temp at 500. Once preheated place yellow bell pepper on cookie sheet and place in oven. Watch it very carefully. I keep my oven cracked to let the steam out plus so I can keep an eye on it. Trust me if you keep the door shut and then open it you could be BURNED by the steam when you open the door. So remember to crack the oven when you do this. Pepper should look charred on all sides. Takes about 20 minutes. Once roasted, place pepper in a glass bowl. Cover with saran wrap. This helps loosen the skin to come off the pepper. Place bowl aside for about 15 minutes. (You could totally go a quicker route here and buy roasted peppers sold in the jar but I just think these taste so much better!). Lower oven to 450 degrees and spray a nonstick flat pan to put your pizza in. Place aside.

Heat a grill pan over medium high heat with olive oil. Once searing hot, place chicken in the pan smeared with oil. Don't move it around. Allow it to get good grill marks all over it. Once browned (about 10 minutes) turn the chicken over. Once the chick has browned on all sides, take it out of the pan and let it rest on a plate. Place sliced onion and garlic in the pan. Sprinkle salt over it. Salt helps draw moisture out of the onions and allows them to caramelize faster. Once tender (about 10 minutes) take them out and let them rest. Next, place broccoli florets in the oil. Saute them for about 10 minutes. During this time, slice your chicken. Also, take the skin off your roasted pepper that has been sitting in the covered bowl and slice the pepper. Take the broccoli out of the pan and place all of your assembling ingredients together on the counter. Take your dough and roll out on a floured surface. I rolled mine out rectangular because that was the shape of the pan I used. Because I don't have any fancy -schmancy circular pizza stones! Ha. Once rolled out, transfer to baking sheet and brush with olive oil.
Spread the roasted red pepper spread evenly on dough surface. Next sprinkle cheese over the surface followed by onions/garlic, chicken, broccoli, olives and roasted pepper in that order. Place in a preheated 450 degree oven for 15 minutes. Allow to cool. Sprinkle with more parm cheese if desired. Enjoy!

Sangria

2010-05-30T15:44:00.000-04:00

I know, I know, I have been MIA for the last couple of weeks. The truth is I was on vacation! Yes, me and the husband took a little vacation to the Eastern seaboard where we ate, slept, used expired sunscreen, got burned, broke out in food allergies (WHAT?!) missed our dogs, turned our phones off and laid in a horizontal position on the beach for way too long.

When I go to the beach I tend to eat way too much. You would think it would be just the opposite. As a woman on the beach or anywhere for that matter in a teeny, weeny bikini is about as vulnerable as you're every going to get me. But for some reason being out in the sun and on the sand I want a good burger. And maybe some of those potato chips with the ripples in them. And maybe if I'm feeling really rebellious some of that french onion dip to dip those babies in. Another thing I love at the beach is sangria. Always the red sangria, none of that white wine stuff. Yick. I like my sangria to be sweet, tart but not too wine-y with fruit that I'll actually eat after I finish my drink. This was a drink I made up in the aisles of the grocery store ten minutes before they closed on our first night of vacation. Running around, hands full, thinking in my head this actually might work. Here is the recipe. I think it's fabulous. Tweak away if you want to change some things though, it could be made with nearly anything your heart desires.

1 can (46 oz) pineapple juice
1 qt (46 oz) Apricot Nectar (I used Kerns)
1 bottle of red wine ( I used 2 buck Chuck Shiraz from Trader Joes)
Sprite
2 green apples
1 lime thinly sliced
1 orange thinly sliced
1 lemon thinly sliced

Pour pineapple juice and apricot nectar in a large pitcher and mix well. Pour in wine. Stir to combine. Place fruit on top and stick the entire pitcher in the fridge for 2 hours or up to 12 (you can do this the night before). Once the flavors have introduced themselves to each other for a couple hours, it's ready to drink. Pour in a glass filled with ice and top with a float of Sprite. Enjoy!

Spring Veggies

2010-05-17T19:49:00.000-04:00

Hello spring veggies! I am so happy to see you!

I had loads of spinach this spring, sadly I had to dig it up and compost it tonight. It bolted last week due to the high temperatures the Carolinas have had. I incorporated it into many meals this spring including spinach salad, spinach enchiladas, spinach queso, spinach pesto - and finally froze a ton of it. I'll miss you, I can't wait until next year spinach!

This is the beginning of a squash plant. In about a month we'll be frying these babies up and eating them like candy. Fried squash = summertime on a plate.

I know we're almost out of asparagus season, so this crop won't produce anything from it because I planted it late. (I waited until the roots went on sale at Lowes!) But asparagus is one of the easiest things to grow. You buy the roots and plant them and that's it. They will grow forever. No mulching, no re-planting, nada. Zilch. It's done the day you plant it. So hopefully next year my asparagus bed will be plenty full of yummy asparagus.

Yep, that's my man. Brush-hogging. Or is it bush-hogging?

Dilly Casserole Bread

2010-05-15T21:00:00.000-04:00

When I get an idea for a recipe or I read a recipe that I really like-I tend to obsess over it until I've tried it. Are you like that? For some reason I just can't get it out of my head until I try it. Like last weekend I saw a recipe for Sugared Cardamom Pears and died. I couldn't wait to try it. In the last few months I've seen plenty of recipes calling for this ancient Eastern spice but I've been hesitant to buy it because of it's high dollar price. Every time I walk by it in the store, I look at it, hold it and allllllmost buy it but then remember the Gilt.com purchase I made a few days ago and put it back. Until last weekend I couldn't take it anymore and bought the sucker.

This isn't food related but another thing I'm obsessing over now right now is peonies. I love them. I loved them so much I planted them a few months ago but the stinkers never bloomed. I've heard they can take a couple years to get started. So in my obsession I've been going to the farmer's market every Saturday and buying them in bulk. These are last Saturday's flowers, they were begging for a picture. Aren't they beautiful?

Among other things today I kept thinking about P Dub's Ranch Dressing (it just sounded amazing), her Baked French Toast she blogged about on Monday, stone ground grits (I know, random) and this amazing Dilly Casserole Bread that my friend Jaime emailed to me a few months ago. This bread is one of those recipes that just by reading it I was smitten. Every day since then this bread has been on my mind. So today I decided I was going to do something about it! Along with the ranch, the baked french toast and stone ground grits I attempted this DC bread. Yes, I know that none of it goes together but I was in the mood to cook. I'm eating the grits (mixed with cheese) for supper, saving the ranch for lunch tomorrow (ranch goes with everything right?) and baking the french toast off tomorrow morning. And this bread.....oh this bread.....

This would be great to take to a dinner, lunch, party or to your living room while Grey's Anatomy is on. It's amazing. Everything I thought it would be x infinity. I might eat the whole thing before the night is over. I am going to give you Jaime's recipe verbatim including all of her wonderful tips so I don't mess it up.
Jaime, start a food blog. Now. Seriously.

Dilly Casserole Bread
Via Jaime P

2 -2 and 2/3 cups (two- two and two thirds) all purpose or unbleached flour
2 tablespoons sugar
3 teaspoons dried minced onion
2-3 teaspoons fresh dill
1 teaspoon salt
1/4 teaspoon baking soda
1 package active dry yeast ( I use the regular old Fleischman's in the yellow and maroon package- just do NOT use rapid rise)
8 oz. carton (1 cup) cottage cheese (small or large curd will work)
1/4 cup water
1 Tablespoon butter
1 egg

Topping:
Butter, melted
Coarse salt, if desired

Generously grease 1 1/2 or 2 quart casserole dish. Lightly spoon the flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, onion, dill seed, salt, baking soda and yeast; blend well.
In a small saucepan heat the cottage cheese, water and 1 T butter until very warm (120-130 degrees- **do NOT boil or get TOO hot or it will kill the yeast when you add it to the flour mixture in the next step- just warm enough so a touch to your wrist feels quite warm). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; and then beat for 3 minutes at medium speed.
By hand, stir in remaining 1- 1 and 2/3 cups flour and form a stiff batter. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place (80-85 degrees) until light and doubled in size, about 45-60 minutes. (*** Another tip- just let rise in your warm kitchen. Don't place in sunlight or anything like that. You could put a bowl of hot water in the oven and also put the bread in the oven. Do NOT turn the oven on - the bowl of hot water alone will "heat" up the oven a bit and help the bread rise.) After the 45-60 minutes has passed and the bread has risen you stir down the dough (***just take a wooden spoon and when you stir it will fall).
Place in prepared casserole dish. Cover; let rise again in warm place until light and doubled in size, about 30-45 minutes).
Heat oven to 350. Bake 30-40 minutes or until deep golden brown. Immediately remove from casserole dish and place loaf on a wire rack. Brush warm loaf with melted butter and sprinkle with coarse salt. Cool completely. Makes a 20 oz loaf.

The Pioneer Woman

2010-05-08T21:07:00.001-04:00

Hi friends! I had the privilege of meeting Miss Ree Drummond AKA The Pioneer Woman last night. To say I was excited to meet her was a little understatement. I haven't had that much of an excited feeling since I got married! (Yes, I'm dramatic-I know) But I really feel like I know her! I've made almost every recipe in her book, I read her blog daily and she's from Oklahoma! We're practically neighbors when I go home to see my family. Ha. With all that said my friend Erin and I told her how much we loved her and how much our husbands loved us more because of her cookbook. It's true. Last night was so much fun! I can't wait for her book "Black Heels" to come out. The rumor mill is that her book is already being turned into a movie with...are you ready....Reece Witherspoon playing Ree! Ahhh!

This is her talking to the 500+ women (and men) gathered below. Erin and I were in the bistro (thank you to the zoom on my camera) stuffing our faces with Ree's Artichoke Dip.

Of course I got VIP-duh. It's The Pioneer Woman.

What we devoured at the Bistro while we waited:

Here we are! Isn't she lovely? The box in my lap is the Anthropologie red butter dish I had brought for her as a gift. She has the same love for butter as I do. Perhaps it will make it on the blog someday? :)

She LOVED Erin's hair. Erin is too humble and would never tell you this but Miss Ree took pictures from all directions-I have a feeling this time next year every woman in America will have "The Erin" thanks to Ree maybe putting this on her blog in the near future.

Pardon our facial expressions-I think this is when we were telling her how the three of our husbands would be great friends.

The End!

Sugar cookies and sleepovers

2010-05-03T09:26:00.000-04:00

Here we are. BFF's for life. Beside me are six tiny feet attached to three little people on one stool making sugar cookies. The four of us + husband had a sleepless sleepover Friday night.

And yes, the little women brought their very own aprons to their Aunt Jennifer's house. Girls after my own heart.

Sugar Cookies
From: Honey and Jam

ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

New York Cheesecake

2010-04-26T21:38:00.000-04:00

I told you a couple weeks ago that my mom came in town and it was her birthday week. I surprised her the second she rolled into town with her favorite thing in the entire world to eat. Cheesecake. But it wasn't just any ole cheesecake, it was a New York Style Cheesecake made with 5 bars of cream cheese standing four inches tall covered in homemade blueberry sauce. It was surely a sight to see. She made me take a picture of it for my friends in the blogosphere world. Just for you. She knew you would want to see it. I feel like I'm bragging about this cake. I'm really not, it's more of an accomplishment more than anything. This wasn't a whip up in a hurry kind of cake, it took some serious time to bake, sit, and refrigerate. But oh....can I tell you how that first bite was worth it all? If you like cheesecake you will have to try this recipe. You can change out the topping with cherries or ganache, or completely omit it. Also you can change up the crust by using amaretto cookies instead of the grahams. Enjoy it!

NEW YORK CHEESECAKE
Adapted from Smitten Kitchen who adapted it from Gourmet Magazine

Crumb crust
8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker)
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt

Very tall cheesecake filling:
5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla

Blueberry topping
2 cups of berries (fresh or frozen work just fine)
2 tablespoons lemon juice
1/4 cup sugar
1 tablespoon cornstarch (I added more b/c I like my sauce on the thicker side)
1/2 cup water

Make crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling.

Make very tall cheesecake filling: Preheat oven to 550 degrees (yes, this is correct). Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions.

Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. I had to take my cake out of the oven completely b/c it was browning at a fast rate. Reduce the temperature to 200 degrees and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.

Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours. I left mine in the refrigerator overnight.

Make berry topping (optional): Place all ingredients together in a medium saucepan. Bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely.

Remove side of pan and transfer cake to a plate. If you had any wonky baking issues you might need to trim the cake flat. I promise not to tell anyone what happened to those scraps, okay?

Spread topping (if using) over chilled cheesecake. The original recipe says to bring this to room temperature before serving, but I never have!

Do ahead: Cheesecake keeps, covered and chilled, 2 weeks.

2010-04-23T07:00:00.000-04:00

I have held on to this delicious beverage for a week now. And no, it's not the milk. I'm waiting for that right moment where I have nothing to do but enjoy it. I'm a big savor-er (Webster just told me that wasn't a word- well, it is in my world). However, my husband is not. When something delicious arrives on my table I take a minute to appreciate it. I look at it, I smell it, I enjoy it, I think about all the time it took to create it. Not my husband, nope. He can eat Crab Legs in 30.4 seconds. Maybe not that fast, but as we are to other things we're very different in that area. Even last night we stopped at Coldstone creamery to get some ice cream, he got the big size and I got the small size. And no lie that boy was done before we even walked ten steps down the street. Now I do understand a lot of that has to do with just being a firefighter. It's a superhuman kind of fast. I've seen them all at one table. I haven't even placed my napkin in my lap and they're already up washing dishes. But that's an entirely different story. All of that brings me to this. I'm going to savor this weekend and drink it up slowly starting with an impromptu Mexican Friday night tonight with the Mr. filled with lots of cerveza, limes and Mexican Lasagna. Tomorrow I'll be making trips to the farmers market, The Bradford Store and hopefully the hospital. We're crossing our fingers for Baby C to be delivered. My very good friend Kristi is three days past her due date and trying every trick of the trade to go into labor. Tonight I talked to her and she was at some fancy schmancy Italian restaurant with her man eating eggplant parm because her midwife told her too. Something about the way it metabolizes blood sugar and yada yada. I think it was just a good excuse to eat some good Italian. I want that woman to be my midwife or maybe just my friend at the dinner table.

Friend take it easy this weekend. Buy yourself some fresh flowers or have an afternoon date with some sweet tea and your front porch. I love weekends.

No Salt Campaign

2010-04-20T15:07:00.000-04:00

Today 'The Washington Post' along with the major news networks came out with a story on how the FDA is 'this close' to limiting the amount of salt/sodium companies that can be put in processed foods. This is a giant leap in the right direction and could start the food revolution that America SO desperately needs. If you get the chance, go here and read it. If passed this law could put sodium regulations on major food companies (Kraft, Sara Lee, ect) which research shows could prevent up to 100,000 heart attacks a year. All because salt leads to hypertension and heart problems. Did you know many children in this generation of children will not outlive their parents due to obesity and diabetes? Read that line again. This is the first time in history. Um, hello heath care crisis.

Also here is another good read that was on my Google Reader List:
Are school lunches a national security threat?

Eat. Garden. Eat. (Repeat the next day).

2010-04-08T06:52:00.000-04:00

Spring is in full force! Halle-haley-lujah! And today is a very special day! It's my momma's birthday! In honor of her I am posting about two of her favorite subjects: gardening and food. She came to spend some time with us this week and the two of us have spent the last 5 days feet first in the dirt. We planted a total of four flower gardens, three window boxes, two hydrangea bushes, one asparagus bed and a partridge in a pear tree. Woooo-deep BREATH! And yes, I'm s-o-r-e. This woman personally DUG up her own flowers (no worries-she has plenty of them left in her own gardens) and brought them with her from Arkansas! She made the 16 hour trek with ferns, hostas, lillies, hydrangeas, holly-hocks, astilbes, and flowers that this Southern gal can't even pronounce. We had an amazing time completed with food trips to Trader Joes and meals straight out of my cozy kitchen. I'm proud to say I cooked every meal she ate while she was in the Queen City (not sure if she was completely satisfied but I was). From Hawaiian Chicken and Cheese Grits to Lemon Infused Salmon to a Taco Bar. It was southern cuisine at its fiiiiinest (I'm channeling Miss Dixie Carter -R.I.P- when I say fiiiine). Anyways now that the days are getting longer, a wee bit warmer and you don't want a big mess to clean up b/c you're in your garden until 9:00 at night...yes, maybe I'm talking to myself....here is a recipe that is filling and quick and GOOD! It was created on a whim of what I had in my pantry and freezer....and I'll let you in on a little secret-it's really not even a recipe because you can use whatever you have on hand.

1 Rotisserie Chicken (skinned and shredded)
1 bag of frozen artichoke hearts
olive oil
salt/pepper
lemons
a handful of whole pitted kalamata olives

Mix shredded chicken, artichokes and olives in the bottom of a small pan. Drizzle olive oil all over it and mix it with your hands to make sure the veggies and chicken are completely covered. Cut one or two lemons in half and squeeze juice into pan leaving lemons on top of the chicken. Salt and pepper evenly. Cover with foil. Put into a 350 degree oven for 20-30 minutes. Once it's done, discard lemons. You can serve this over some whole wheat spaghetti or serve with a salad. Either way it's done in a small amount of time leaving time for other things like your garden, or laundry or Grey's Anatomy. I'm just saying...

Apple Walnut Flaxseed Bread

2010-04-08T06:45:00.000-04:00

Breads and I have a love/hate relationship. I love them with my whole heart, but my backside does not. TMI? Sorry, let's try this one. I love eating them, but I hate (maybe I'm just intimidated) making them. There seems to be a paradox with bread. The beatings every hour. The covering of the bowl in a warm place...yada yada... it all seems so time consuming. I tend to venture for the bread recipes that don't involve all that. Yes, I know. Good bread involves time. And yes, I believe that...to an extent.
But here's a recipe that is plain goodness in a bread pan, involves no beatings or coverings and doesn't take half the day to make it. And that makes me a happy girl. I like that this recipe calls for a combination of grated apple and chopped apple. The grated apple gives amazing moisture to the batter (almost like zucchini bread) while the chopped apple is just fun to eat and look at. I like it best for breakfast served warm topped with jam or butter. Enjoy!

Apple Walnut Flaxseed Bread
From: Joy the Baker

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
1 tablespoon flax seeds
3/4 cup coarsely chopped walnuts, divided
cinnamon and sugar for sprinkling

Preheat oven to 350 degrees F.
Grease and flour a 9×5x3-inch loaf pan and set aside.
In a medium bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.
Mix the wet ingredients into the dry ingredients. Add the grated apples, chopped apples flax seeds and half of the chopped walnuts. Fold to incorporate thoroughly.
Spoon batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts.
Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.
Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping.

Creamy Wild-Rice Soup with Smoked Turkey

2010-03-28T19:21:00.000-04:00

I've noticed that most of what I make in the kitchen has to do with the weather outside. Right? Or am I the only one who correlates warm weather with cookouts? Or snowy days spent inside with hot chocolate? Conversations alike are made about the weather. That's always the first thing my mom asks me when we get on the phone...."How's the weather there?" Currently there are tornado warnings in every direction and the dogs and I are hunkered down in the kitchen. Well they're asleep on my feet and I'm writing letters to you.
With all that said it was a windy and damp day today. Not too chilly, but enough to make it a stay inside and make a big pot of soup day (oooooh and a big loaf of Apple Walnut Flaxseed Bread, but we’ll get to that later!) After my lovely trip to Trader Joe’s (don't you love that place?) this afternoon I came home and knew exactly what I wanted for lunch and supper. Creamy Wild-Rice with Smoked Turkey soup. Oh yes, friends. It’s delightful. Creamy, light, satisfying and warm. Perfection in a bowl. I had made this a couple months back and ate it in its entirety throughout the week. It makes the best leftovers. And don’t we all love great leftovers?
However I kind of ~~modified~~ completely revamped it because I didn’t have what it called for (and yes, I know- I just confessed I went to the store right before I started making it...please don't judge me).

THIS IS THE ORIGINAL RECIPE:

Creamy Wild-Rice Soup with Smoked Turkey 
Recipe taken from: The Kitchen Sink Recipes via Cooking Light

Ingredients: 
2 teaspoons butter or stick margarine* 
1 cup chopped carrot **
1 cup chopped onion (I used purple) 
1 cup chopped green onions**
 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
 1/4 teaspoon black pepper 
3 garlic cloves, minced
 2 (16-ounce) cans fat-free, less-sodium chicken broth
 1 1/2 cups chopped smoked turkey breast (1/2 pound) – Trader Joe’s had a wonderful selection of thick carving turkey slices that I just chopped up.
1 cup uncooked wild rice 
1/3 cup all-purpose flour***
 2 3/4 cups 2% reduced-fat milk
 2 tablespoons dry sherry****
1/2 teaspoon salt

Instructions: 
Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.

*I will always use butter. I will never use margarine. Ick.
** This is one of the many ingredients I didn’t have and completely omitted it. I instead used chopped asparagus in place of the carrots and frozen corn kernels in place of the green onion.
***I used Whole Wheat Flour and it worked fantabulous.
**** Didn’t have it, didn’t use it!

Tupelo Honey Cafe

2010-03-24T18:40:00.000-04:00

I've boycotted coats. So if you see me in the mornings outside getting the paper or driving to work underneath a frosted windshield all without a coat, forgive me. It's just that I'm sick of winter. That mean Ole Man Winter who showed his ugly face around here for way too long is going back to where he came from and that big ball of orange is back in his sky. Glorious. This past weekend was simply gorgeous. It was a windows open, winter white feet in flip flops, lay on a blanket in a park kind of weekend. Two of my girlfriends and I got on 77 N and ventured to Asheville for a couple days. Asheville is one of my favorite places on God's green earth to go to and it's only a couple hours away from where we live! It's nestled in the mountains of NC and it has lovely shops, unique antiques, The Biltmore Estate, and lots and lots of fun places to eat. The people watching is great too. Yours truly could plop down on a bench and watch people all day. My husband says I'm quite obvious about it. I don't mean to be, but yes, I guess it's true. Yet when this girl goes on vacation, she's got one thing on her mind.

F-O-O-D.

Lucky for me so did my friends. And I couldn't wait to take them to my favorite restaurant in Asheville called Tupelo Honey Cafe. It's quaint and simple, the ingredients for a perfect meal. THC is one of those gems you find in a city that everyone knows about except you. They serve fresh and local produce, cage free chicken, grass fed beef, (for those of you that know me, you know this is music to my ears) and the best biscuits and jam you will EVER PUT IN YOUR MOUTH. No joking here folks. When the biscuit basket arrived at the table we toasted our biscuits. Yes, as in we raised them up and made a toast to the biscuits.. They are that good. My dreams are made of these biscuits. And you know what the funny thing is? They "ask" you if you want them. Um yea. Thanks. Maybe five.

Both days I got the Veggie Bowl. Pretty sure I'm going to try and re-create this someday. (However, rumor is...THC is coming out with a cookbook.) It consisted of pinto beans with goat cheese grits (Amen to that) fried okra, greens and a salsa made up of tomatoes and cucumbers. Yummy-yummy. I also got a side of beet salad, and cauliflower mash.
Yes I spent $767,013 on food this weekend. Haha. Not really. Maybe. :) But that's how I vacate. I eat.

Go to the website and shop. They have the biscuit mix, the jams, the t-shirts! Support them, love them and if you're ever in Asheville go try them out. They'll be so happy you came!

Irish food

2010-03-18T20:45:00.000-04:00

“A cabin with plenty of food is better than a hungry castle” - Irish Saying

I always loved St. Patty's day growing up. My mom would always make the cupcakes with green frosting and we would have a St. Patty's day party at school. You had better wear green that day or you'd be pinched! Now that I'm older I'm still fond of wearing green and making a big deal about March 17. It always falls right around when the flowers are blooming, the days are getting longer and that glimmer of Spring's hope is right around the corner. This year was no different. We had Turkey Reuben Sandwiches, mashed potatoes mixed with melted butter and cream and Chocolate Guinness Cake for dessert to wash it all down with. It was a good meal. You have to try this cake out that Deb from Smitten Kitchen shares with the world on her blog. AMAZING. I justified eating it with every reason in the good book. I tried to convince my husband that "'we didn't have to feel bad about eating it, because we don't even eat dessert when we go out to eat". He didn't buy it, but he did indulge. And for that I was grateful. Yes- we celebrated our Irish day well.
Before I started dinner, in the 'green' sprit that I was- I planted my herbs in containers. I always plant them this way before I stick them in the ground, for some reason they just do better this way. I'll stick them in the ground in a few weeks. Cash even wanted to help!

A few of my favorite things...

2010-03-09T20:22:00.000-05:00

It was 74 degrees today. Seventy. Four.

Can I share a little secret with you? I checked on my garden twice today. When I came home for lunch and when I came after work. You know, just a leisurely stroll. Passers-by probably thought it was a little strange I was staring at dirt, but yours truly could have cared less. I just knew the sun was going to make my garden grow. And it did. The five o'clock shadow showed my garlic to be a little taller and my sad spinach to be a little more lush. My lonely winter garden that was so brutalized by an extremely cold winter, ice, sleet and rain. Don't even get me started on the rain. Buckets upon buckets of rain. Our yard will be soft until the end of October. The garden I so proudly planted by SEED (with visions of beets, onions and winter squash coming out of the earth in mass quantities) stood proud today. Smile. Maybe I'm itching a little too much for Spring? Nah- I'll take what I can get.

Today I am showing you a few of my favorite things that make me very happy starting with a picture taken last summer of my garden.

I like Mason jars a lot. And this time of year, we have an overabundance of them floating around the kitchen. I also like the way the light shines through glass, it's just pretty.

My weekly Chai Latte date with American Idol:
1 Chai tea bag; 1 cup of milk- (I also add 1/2 cup of almond milk here, but you surely don't have to); a couple grates of fresh nutmeg; a cinnamon stick; star anise if you have it
Whisk everything but the tea bag together on the stove over medium high heat till it's frothy. Usually about ten minutes. Turn off the heat. Add the tea bag and steep for a few minutes. Pour in a big oversize mug and stick some cinnamon in there for good measure. Slurp and enjoy.

Ole Mr. Kale. You must know that you're one of my favorite things right now. You are best when you are simple. Washed well, and stuck in a hot pan wilted down with olive oil, fresh garlic, a squeeze of lemon and finished off with balsamic vinegar. Yes, you remember Mr. Kale. Of how you had me over the stove eating out of the pan after dinner was over. How embarrassing. Since then we've met often in my kitchen and I've spoken very highly of you to others. I hope we remain friends for a long time.

Olivier 25 year Barrel Aged Balsamic Vinegar from Williams Sonoma. Yes, I'm totally going to advertise here for a second. My sister in-law who works there got me this prized jewel/liquid gold for Christmas -Hallelujah, you heard that right. I have kin that works at one of the best stores on earth. This stuff is SO GOOD that I have been known to turn my salad bowl upside down at the table to get the remains. You have to get some of this. I always used to buy whatever was an economical choice b/c hello- who doesn't? But I've started to realize when a recipe only calls for a few ingredients (like a salad dressing) you want to use the best ingredients you can afford. Get this stuff- it is totally ridiculous and will change your life. *Did you know the Italians reduce this stuff to the consistency of a chocolate sauce to pour over fresh berries? It's actually quite tasty. Try it. I dare you.

One of my favorite places on earth is Ocean Isle Beach. We are planning a quick trip in a couple months and it's all I've been able to think about. I took this picture of the Ocean Isle bridge on the back of the boat last summer. I love this picture. It brings back memories of time spent with family and a full stomach-because that's what our family does when we're beachin' it - is eat!

What are some of your favorite things?

A Reason To Eat Carbs

2010-03-04T21:58:00.000-05:00

My mantra will always be "you eat with your eyes first". I will slay the first person that disagrees with me on that. It's true. Our parents did it to us as children. Make it look good, and we'll eat it. With that being said, I have a bad habit of making things in the kitchen that aren't really 'satisfying'...they're more like eye candy. Like blood orange segments with a reduced balsamic cream. Or crostini with a sun dried tomato jam with goat cheese (which makes my husband want to gag). And don't even get me started on the Tuna Puttanesca. The brine, the wine, the T-I-M-E....don't look at me like that...I can feel the judgement. Ouch. I finally realized that it doesn't have to sound expensive or look like it's out of Gourmet Magazine (rest in peace) to be good. In my quaint little experience of being here on earth and seeing the expression people get out of food, I've noticed one thing: people just want good food. And generally people like the same good southern things. Thus begins my ever loving obsession with the beloved Pioneer Woman. Yes I know...I talk about her ALL the time but I am a woman after her Oklahoma heart and will sing her praises as long as I live. She has this little blog, you may have heard of it. And she was also on a little morning show this week called Good Morning America. Yes, she is getting America back in the kitchen and I love it. Anyway, one of my favorite parts about her blog and her cookbook involve a section called Cowboy Food .

You sat up a little straighter when you saw those words didn't you?

Don't lie. I saw you.

Cowboy food is the kind of food that's supposed to please a man - hence Cowboy. And in my house, the hardest question I ponder is 'Will the man like it?"

Three words and they don't make sense when you say them. Crash. Hot. Potatoes. I can promise you this, you will be galley vanting back to the kitchen to steal every one of these precious little taters and keeping it for yourself. Wa-lah!!!- and this is my reason to eat salty, crispy, soft in the middle potatoes slathered with good for your heart olive oil and baked in a H-O-T oven! I mean have you ever heard of such a thing. Boiled, mashed, brushed and baked...Oh My Lawwwwwwd......make these soon. Promise me. Go to her website and get this recipe. For those of you who don't click on highlighted words in blogs (I love you mom) here is the website:
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Happy eating!

Salmon for the soul

2010-02-25T20:31:00.000-05:00

I've had fish on the brain lately. I recently discovered the joys of fresh, never been frozen, Carolina ocean waters fish. Each week it is hand delivered (as in they go to the shore, fish and bring the wonderfulness back) to the Queen City by a group of men who love to eat fresh fish. On their website they call themselves 'foodies'...no wonder I like them. The name of their company is called Hattie's Fresh Market. They have a fish market in Davidson, but they sell it at the lovely Bradford Store on Saturday mornings! Bring cash, and the man with the wild sailor hair will hand over the best tasting fish you'll ever eat. Ever. Period. We've had the flounder, and the salmon (flown in fresh from Canada) and I plan on getting crab and scallops this weekend. Last night I fixed salmon that had been waiting patiently all week in my fridge. When I got him home on Saturday, I left Mr. Salmon in the plastic bag, and put the bag over ice in a bowl and a towel over the bowl. An actual refrigerator temperature is not cold enough but a freezer is too cold. Fresh fish need a happy medium, therefore being in the fridge over ice I guess is a good guess. *If your ice melts like mine did after a few days, just hit the ice button again on the side door of your freezer and refill the bowl. Quickly introduce your fish back into the fridge. After I got him out, I cut him into two 6-7 oz pieces and laid each piece on a sheet of wax paper. After that...a magical thing happened that only included two ingrediants: olive oil and lemons. I brushed the oil all over the top of the fish skin side down, and placed the lemons on top overlapping one another. (Here you could add a sprig of thyme, rosemary, pepper, ect. The possibilities are up to you.)

Take the paper and fold it over, making a little pouch for the fish to steam in.

Bake 20-25 minutes at 400 degrees. The lemons infuse the fish with freshness and the oil makes it incredibly moist. The fish will steam itself by using the wax paper pouch you created! To your discretion when it's done baking, cut the paper off and serve! Note * The skin will most likely stick to the paper, (mine did!) so just run a spatula under the fish getting the meat and discard the skin along with the paper. Actually that part is kind of up to you, some people like the skin. Me...not so much.

Have a happy Friday and a happy weekend at that! A high priority of ours this weekend is a breakfast at Toast Cafe as the doors to the original Toast are being closed this Sunday. No worries, they are just moving across the street but it's still very bittersweet and I'm taking it kind of personal. Ha. I am so excited for a local small restaurant to have 'outgrown' their teeny tiny humble abode but at the same time that was one of the first places I ever became familiar with when I first moved to this city. I knew where two things were. My home and Toast. And they both reminded me of each other. I am a creature of habit can you tell?

Page 98

2010-02-21T15:55:00.000-05:00

I'm so excited to bring you this today. I received this cookbook when my husband and I got married. It's a local church cookbook with everything and anything Southern in it. In my opinion one of the best, I refer to it ALL THE TIME. (Have you ever noticed that church cookbooks have the best recipes in them? Your friend here is a serious collector). But in this cookbook there's a recipe on page 98 called Hawaiian Chicken. Hawaiian Chicken is one of those recipes I can recite from memory. I've probably even told YOU about it. Yes, you. The first time I ever made it, my husband and I were ruined. If anyone ever asks for a really good recipe, this is the one I pull from memory. The ingredients combined make up almost a sweet- sticky like jam when baked and did I mention it's easy with a capital E. Here are the steps:

You mix it all together in a bowl and then pour it over the chicken. Be liberal. Drown the chicken.

That's it. Would I lie to you?

It's so good and so satisfying.

Take my word. Run to your kitchen and make this.

This can also be put in the crock pot and left on low all day. It's ready for you when you step in the door.

*For health modifications you can substitute low sodium onion soup and soy sauce. Also, if you have the time you can even make your own own Russian Dressing by using low fat mayo and ketchup/chili sauce -combing the two, refrigerate until ready to use.

Blueberry Cobbler

2010-02-13T16:03:00.001-05:00

Dear blog, I've been meaning to love on you for the last couple weeks but things just happened along the way. Busy bee here can't sit still long enough to lay out what's going in her head onto the avenue of a keyboard. But here I am. Don't worry, I still thought of you every day thinking of all the yummy recipes I could fill you up with. I made Drip Beef sandwiches for the Super Bowl that were oooooh so good, and sinful. And I sauteed up this kale last week that was dripping with balsamic vinegar, garlic and meyer lemon juice that literally had me over the stove eating out of the pan after dinner. But we'll save that for another day. Know that you, my blog are very important to me.
Love,
Me
Okay, now we got that out of the way. Today it's all about the cobbler. A bright and cheery blueberry cobbler. I realize we're in the middle of winter and there's snow on the ground, but the sky was a beautiful blue today....blue, blue, blue. Look, I even took a picture when W and I were driving to the Bradford Store after our lovely Eggs Benedict breakfast at Toast.

We're going over to our very dear friends house tonight for supper. When it comes to us and them we have many things in common, but the best thing of all is we love to eat. Seriously, the majority of our musings happen over good food. We get excited about it. Especially Erin and I. So I wanted to make a good, rustic dessert since she was fixing the main course. I came up with Martha Hall Foose's "Silent Shade Cobbler" (inspired by the blue sky, I made blueberry cobbler). This cobbler is one of those old, familiar friends that comes by in the summertime and you both sit outside under the trees with some sweet tea in hand. It's one of the best southern recipes in my book. I'm sure you have Mrs. Foose's book? No, then you better get it. I have bought it for numerous people because it's that good. Maybe you'll get lucky one day and I'll buy it for you. For now, scoot on over here and get the recipe and make this delightful dish. You'll make friends because of it, that is if you don't eat the whole thing.

2010-01-29T21:54:00.000-05:00

It's snowing. And sleeting. And all things are right with the world. I'm sorry, is that weird? Forgive me it's just I have been looking forward to this weekend. There were rumors of snow at the beginning of the week, but we all know how that goes. 'Winter Storm' means cold rain. But the look in the weather man's eye was different yesterday. So I believed him. I loooove to be holed up and held captive by my icy driveway and made up mind. When the weather man comes on and says 'don't attempt to drive' it's like the ultimate doctor's note for me giving me the right to stay home all the live long day. And like I said, all is right with the world. So what to do when it's snowing...hmmm....that's a hard one. Crosswords...nah. Read....nope. Catch up on DVR...maybe. Bake...well, duh. However, tonight the dukes went up and it was a battle on what to bake. I decided between The Pioneer Woman's Molasses Cookies or her Oatmeal Crispies which are a-mazing and suaved me into buying her cookbook to begin with. In the end, I ended up going with the Molasses Cookies and if they taste anything like they smell, I'd say it's going to be a good snowed in weekend. So if you're in the southeast, southwest, northeast, or anywhere thats cold and snowy, be safe, be full, and be warm. And maybe bake something special and indulge b/c it's the weekend and it's a snowy weekend at that.

And who cares if I'm drinking chocolate milk in a wine glass while I'm waiting for these cookies to get out of the oven. I'm just saying...

Garlic

2010-01-19T20:30:00.000-05:00

I'm on a garlic rant so get ready. If you don't like it, then maybe I'll persuade you to feel different, sway, or straddle the fence after you read this post.

Garlic. My favorite vegetable. I am really fond of this little guy. Not the refrigerated, (gasp! -oh the blasphemy!), pickled, or dried powder form. I'm talking about the garlic you find in the produce section with the tomatoes, avocados, and onions. It's white with a twist on the top...kind of like the wrapper on a Hershey's kiss. I'v been thinking a lot about garlic lately because I did a 'garlic lesson' with my mother in-law on Saturday morning (she was just a little intimidated with the whole smashing it to pieces on the cutting board, and I felt the need to help her overcome that fear) and then I planted two rows of it on Saturday afternoon. Yes, I know I planted it late, here's to hoping it comes up in early summer before it gets too hot. I planted some in early November but last month my grandmother gave me garlic heads that came out of her own garden. This is special because her garden is 1000 miles away in Oklahoma. I just realized I have heirloom garlic. Cool. I figured since I bought this little guy every time I darkened the doors of Harris Teeter I might as well just plant it and be done with it (the check out man thinks I'm the crazy garlic lady). Anyway, the smell of garlic finds his way into our kitchen on a weekly, if not daily basis. It goes into pretty much everything you can eat with a fork. Oh, and did I mention that he's great for your heart as well?? Yes, I have great admiration for this little guy. Have you ever roasted it? Smeared it on hot bread? Or forced it with some good olive oil and fresh veggies? All I have to say is y-u-m. If you're just not a fan of eating it but like the flavor, throw a whole clove in to whatever your making and then discard it when you're through. That way it flavors it but you don't actually eat it. It's yummy, good for you and Michael Pollan swears by it.

Winter time blues

2010-01-12T20:11:00.000-05:00

I'm at the point where I'm 'good and done' with winter. I've had my yearly fix of comfort foods, flannel sheets and defrosting my car every morning before work. I yearn for spring. I think that's what makes a season so enticing, is we actually have to WAIT for it. In this information-era there are few things we actually wait for. With Google, iPhone, email, even my automatic kitchen timer that hangs on my refrigerator -I can make it 'ding!' if I want it to. I'm so convinced that's what makes Spring and Fall so worth the wait. We wait all year for it.....and anticipate it's arrival with great expectations.

...so for now I'll dream up ripe, juicy, red tomatoes that come out of my garden...while I burrow down in the cold and wait for Spring.

Baked Potato Soup

2010-01-04T18:16:00.000-05:00

If you live in the US, chances are you are having bitter cold weather right now. Being in the Carolinas, we get somewhat milder weather, but Ole Man Winter has come full force and we’ve been in the teens at night. So last night, I submitted to my desires and went feet first into all things good. I needed something warm, comforting, and satisfying. All I had in my pantry were potatoes. Lots and lots of potatoes. So I searched high and low for a recipe and finally combined several to make this wonderful, bubbling pot of Baked Potato Soup. This soup is easy and yet oh so hearty. You first make the soup as smooth or chunky as you like and then serve it in individual bowls that have been ladled with soup and topped with bacon, cheese and a big slab of sourdough bread. After they've been put under the broiler for a few minutes they come out bubbly and brown. Make sure to serve this with a big spoon!

Serves 4

4 slices of bacon
2 leeks
1 onion
Salt
Pepper
1 qt. of Chicken Stock
4 or 5 medium size potatoes (I used Russetts b/c that was all I had)
1 cup of milk or heavy cream

Garnish - optional
Cheese
Sour Cream
Sourdough bread
Green Onions

Begin by frying your bacon in a large stock pot. After the bacon is brown, take it out and let it drain on paper towels.(You have the option to drain some of the grease off but you’ll need some to fry your onions in). Chop your onions and leeks. *Cut tops of leeks off, (you’ll only use the white part) make sure to rinse them well, they grow upward and dirt will get caught between the leaves. Put your leeks and onions in the grease and sweat them out just for a few minutes. Add chopped potatoes and stock. Bring to a boil and then put the lid on it and simmer for 45 minutes. When fork tender, you can either mash them or use an immersion blender and blend until it’s the consistency you want. Pour your milk or cream in and stir. Ladle soup in an ovenproof bowl. Top with cheese, and sourdough bread. Place under a broiler until bubbling and brown. *a few mins is more than enough. Once you take it out of the oven top with scallions, bacon and sour cream.

Eat Your Greens

2009-12-30T22:03:00.000-05:00

For those of you that know me, you know two things. One, that I won't touch a stick of margarine with a ten foot pole and two, I NEVER use store-bought salad dressing. There's just too much 'stuff' in it....I don't know,.... it's something personal. With that being said, when I'm in the mood for a good salad I make a simple balsamic vinaigrette....I can't ever spell that word I always want to type 'vinegar' and then 'rette'....I always have to google it. Anyways, this salad 'accessory' is so worth you trying it. It's rich-dark molassesy color, with bits of garlic floating in it make it irresistible. I could drink this dressing, it's that good. Sop it up with some crusty bread and it's a meal in itself. It's very simple, with few ingredients. Enjoy.

Simple Balsamic Vinaigrette

2 garlic cloves minced
A small handful of brown sugar
1 tsp. freshly ground black pepper
1 tsp. salt (I always use Kosher)
1/4 cup of balsamic vinegar
3/4 cup of extra virgin-olive oil

Toss everything in a mason jar and shake very well.

This blog...

2009-12-27T13:45:00.000-05:00

After months of excercising the excuse of "I couldn't start a blog without a cool name!" I finally bit the bullet and started a food blog. My months of thinking of a world-class/'nobody's thought of it'/unique name turned into asouthernfoodie.blogspot.com. Ha. Nope, it's not revolutionary, but it's what the majority of my musings will be about. I had a teeny-tiny blog about a year ago for just friends and family to read but I found it really vain just to write about me....me...me...me...me...me...YUCK. (Sorry, I just did.) So, I closed up shop but continued to read other's blogs and while doing so I stumbled upon a whole new world. Food blogs, cooking blogs and eatery blogs. These women ate, baked, cooked and loved it and wanted to share and teach all of this goodness with the rest of us. These people were my people. Inspiring me to inspire others to discover food. Therefore, I am confidant I will love this blog more than anyone who will ever read it. The recipes I share on *southernfoodie* are ones that I have recently discovered, heirlooms that were passed down, and some random: made from chicken scratch on Post-its when I get an idea. But one thing is for sure: food is what sustains us, and I refuse to eat just to live.