EEEeeeeek! This is how happy blue crab makes me.. And this is how happy pasta makes Bowen Toss them together with some heavy cream and fresh tomatoes and you’ve got ...
It’s been a minute since I’ve sat down to post this recipe! I have been in the bake shop all week churning out some cute creations.
When I am not in the bakeshop you can usually find me down at the water running and most of the time its pretty early–it gets hot quick here in south Alabama! I’ve been looking for a quick breakfast on the go but haven’t found the perfect thing, until now. These carrot breakfast muffins are the perfect “eat in the car” fuel before my run and a great afternoon snack with some pb and banana. Hope you enjoy!
- 3 eggs
- 1/4 c coconut oil, melted
- 1/4 c honey
- 1 TB maple syrup extract *can sub vanilla
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 c coconut flour**
- 1 c carrots, shredded
- 1/4 cup chopped walnuts
- Preheat the oven to 350 degrees and line 12 small muffin cups with liners. In a mixing bowl, combine eggs, oil, honey and maple syrup extract. In a separate bowl, mix together coconut flour, salt, baking soda and cinnamon. Add dry ingredients to wet ingredients. If your batter is too wet add a little more coconut flour then gently fold in walnuts and carrots. Pour batter into muffin liners and bake for 20 minutes or until done!
Good morning Monday! I feel like I’ve had a full day and my work hasn’t even started yet. I hit a milestone this morning, I ran 10 miles by myself for the first time. I have always had a buddy break up some of the miles with me until today.
Everything was going smoothly until I got caught in a thunderstorm mile 7, I couldn’t even look at my phone in my ziplock it was storming so hard. Luckily Bowen found me and I rode out the rain with him then finished the last three…Two hours later and one VERY LARGE wheat grass smoothie and some avocado toast I am feeling ready for the day..again!
I do have a recipe for you today that is not a smoothie..I bet some of you are happy to hear that Since I started Weir Delicious last fall, I don’t know that I have cooked a really good meal for Bowen.
I basically cook to survive these days instead of cooking for fun. I get all my creativity out in the cookie room and by the time supper rolls around I am looking for something easy and good for us (I am embarrassed to admit I made grain bowls three nights in a row last week.) But Saturday night after a day of naps and errands, I decided to make one of my favorite cooking class recipes for Bowen, Roasted rack of lamb with demi glace, pureed sweet potatoes and charred okra. He loved it!
- Herb-Crusted Rack of Lamb
- 2 8-bone racks of lamb (2 to 2 1/4 pounds each), with the bone end cleaned, or “frenched”
- Kosher salt and freshly ground black pepper
- Canola oil
- 1/4 cup Dijon mustard
- 6 tablespoons unsalted butter, at room temperature
- 4 cloves garlic, pureed in small food processor
- 1 1/2 cups dried bread crumbs or ground panko crumbs
- 3 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon minced rosemary
- Heat some canola oil in a large frying pan over medium-high heat until it shimmers. Put 1 rack fat side down in the pan and sear until golden brown, 1 1/2 to 2 minutes; carefully move the lamb as it sears to brown as much of the fat as possible. (It is best to sauté 1 rack at a time, so the temperature of the pan doesn’t drop dramatically.)
- Transfer the lamb to the roasting rack, meat side up. Drain off the fat, reheat the pan, adding fresh oil, and sear the remaining rack. Combine the butter, garlic, herbs and breadcrumbs in a small food processor and purée until smooth. Brush the mustard mixture over the fat and meat (do not coat the underside of the racks). Spread the bread crumbs evenly over the racks, pressing gently and patting them so the crumbs adhere. (The lamb can be refrigerated, on the rack in the roasting pan, for up to 6 hours; remove it from the refrigerator 30 minutes before roasting it.)
- Position an oven rack in the bottom third of the oven and preheat the oven to 400ºF.
- Put the lamb in the oven, with the meat side toward the back, and roast for 25 to 35 minutes, until the temperature in the center of the meat registers 128ºF to 130ºF. Let the racks rest on the rack in a warm place for about 20 minutes for medium-rare.
- wash and dry enough okra for two people, slice lengthwise with knife and place on a sheet tray. Toss okra with olive oil, kosher salt and cracked pepper and roast in a 450 degree oven for 15 minutes.
Happy Friday! Just wanted to pop in and say welcome to the week and what a glorious Friday it is! I got to go on a three day vacay to Rosemary Beach with a sweet friend at the start of the week and worked like crazy at the end of this week
Since Bowen and I have been home this week, we have been eating a LOT of grain bowls. I love this supper because its so good for you, filling and yummy. This week I made black forbidden rice to go along with our veggie-centric grain bowls.
We also have been logging a lot of running miles this week! Bowen and I ran four together yesterday and then I did an additional three, we are gearing up for the Houston half in a couple of months. This weekend we plan our planning a delicious night in–rack of lamb is on the menu so stay tuned! Here’s some pics to go along with this quick update:)
Oh yeah, I have been having a wheat grass smoothie just about everyday…It’s a love/hate relationship. I love the benefits of the wheatgrass but it’s a little more “earthy” than I am used to..anyone want the recipe??
Happy Monday morning everybody! We have been lucky enough to spend lots of time at home this summer, it’s such a treat to be with family–I’ve almost felt like it’s summer break and now it’s time to head back to school.
Bowen and I went home this past weekend for a family pool party, we ate burgers and swam and ate brownies and swam and ate pizza and lemon meringue pie and did some more swimming
You know you love your niece when you get in the pool with your clothes on
Today has been all about getting back into routine for me. I went on a LONG ten mile run this am.. Bowen and I ran 3 miles together at 6 then came home and he got ready for the day and I ran another 3 to the gym then did four on the treadmill.
Bowen and I listened to Harvest’s sermon live yesterday (our Memphis church) and then I just had to listen to it again on my run today..IT’S AWESOME. Here’s the link–if you have 1 hour in the car, exercising, working whatever, it is worth every single second. “Since Christ received what we deserve, we receive what he accomplished..Salvation!”-Kennon
After my run I made a HUGE acai berry smoothie bowl (recipe below)..this should be called “fill the tank back up” breakfast because it did just that.
I found these Acai berry smoothie packs at Publix in the frozen fruit aisle.
Acai berry is a superfood that has TONS of health benefits–Açaí pulp contains:
- A remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants than red grapes and 10 to 30 times the anthocyanins of red wine.
- A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and digestive health.
- An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration.
The fatty acid content in açaí resembles that of olive oil, and is rich in monounsaturated oleic acid. Oleic acid is important for a number of reasons. It helps omega-3 fish oils penetrate the cell membrane; together they help make cell membranes more supple. By keeping the cell membrane supple, all hormones, neurotransmitter and insulin receptors function more efficiently. This is particularly important because high insulin levels create an inflammatory state, and we know, inflammation causes aging. (SOURCE)
- 1 packet Acai Berry super superfruit pack
- 1/4 cup almond milk
- 1 cup frozen blueberries
- 1 banana (maybe just half if you don't want your bowl too sweet)
- 1 handful organic spinach
- top with granola
- Blend together berry pack, fruit, milk and spinach until creamy, top with granola
We’ve been working on bettering our “inside” task here at the Weir household..i.e Bowen’s been helping me when he can with things like cleaning up the kitchen, sweeping etc. Now that the cookie business has become full time, a girl needs a little help, right? Bowen is a master at 2 things inside: cleaning our shower with his boat brush and making Nora’s quesadillas.
Nobody makes a better quesadilla than Bowen. He says Nora can ( the Weir’s housekeeper of more than 30 years i.e second mom) but I’ve yet to taste her’s (can you believe it Beck?)
We are also trying to eat more wholesome at our house. I would say 75% of the time we eat “whole” foods but when the weekend rolls around we find ourselves eating out more times than not. I hate this because with Bowen on the road so much we need to be using our time at home to fill ourselves with whole foods. OKAY back to the recipe…
- 1 Ezekiel brand sprouted grain tortilla*
- 2 chicken tenders, grilled and sliced
- 1 red/green bell pepper, sliced thin
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 onion, sliced thin
- 2 T monterey jack cheese
- 1/2 avocado, sliced
- salsa of your choosing
- smart balance butter
- side salad: 1 cup romaine
- 1 carrot, sliced
- sautéed peppers and onions
- 2 T ponchos vinaigrette (the Weir's bring us ponchos and rendezvous overtime they visit but you can order online!)
- Grill or saute chicken tenders seasoned with kosher salt, cracked pepper, cumin and chili powder then set aside. Sauté onions and bell peppers together until soft and slightly charred, set aside. Heat skillet until warm over medium high heat, add smart balance and tortilla, let the tortilla crisp up (Bowen says this is key), then butter the top and flip tortilla. Next, place sliced chicken, peppers and onions, cheese and avocado on tortilla and quickly fold and FLIP. We then use a bacon press to hold down quesadilla until cheese is melted. Serve with side salad :)
- *Bowen makes his using flour tortillas and lots of cheese, this is my portion:)
- *Ezekiel sprouted grain tortillas are a great alternative to flour tortillas, they are a complete source of protein, contain 18 amino acids, help with increased digestibility, increased absorption of minerals, they are organic and use absolutely no flour or refined sugars!!
Here’s a pic of Bowen’s supper:
Daily update: Last night’s supper really helped fuel me for today’s long run. I ran a LONG 9 miles this am–Bowen did three with me which helped ALOT We are currently en route to New Orleans to stay the night, I brought my camera so stay tuned for a NOLA blog post!
This is going to turn into the smoothie blog because I’ve basically had one every day since June. I thought it was really hot here in Fairhope in June..I was wrong. It’s REALLY hot here at the end of July and I am cooling off/refreshing/refueling with a smoothie every.single.day.
I told Bowen today that lately, I have been flat-out ravenous. The only thing I can attribute this crazy afternoon hunger to is my morning runs. I really think running in this heat makes me burn a whole lot more energy and calories thus leaving me starving all day Any body else feel this way??Today I ran 7 miles, 4 on the treadmill and three outside. Anybody else running in this heat? *leave a comment below
This peach mango smoothie is my favorite to date. I keep buying peaches in bulk at the farmers market and then stare at them until they are almost too ripe, i.e. PERFECT for smoothies.. or peach cobbler, but who’s got time for that when your running a cookie business, amiright?
- 1 peach, peeled and chopped
- 3/4 cup frozen mango
- 1/2 frozen banana
- 1/2 orange, juiced
- 1 cup almond milk
- **taste just like a frozen cocktail minus the rum ;)
- Blueberry Bonanza Smoothie
- 1 cup blueberries
- 1/2 frozen banana
- 2 tsp macha powder
- 1 cup coconut water
- 1/2 cup blueberry greek yogurt
- *thin with water or almond milk
- Blend together!
And last but not least: Weir Delicious is running an AWESOME giveaway with Skyros Designs that ends tomorrow! We are giving away this Cantaria Center Piece and some decorated sugar cookies! To enter: follow @skyrosdesigns on instagram, like my @weirdelicious photo and tag 2 friends
There are SO many things I can see about this granola. I really can go on and on.. everybody who tastes it LOVES it.
This is my mother in laws granola she makes for my father in law, doc. Everytime I am in Memphis I look forward to breakfast– yogurt and docs granola! Beck brought me some granola last time they visited and then mailed me atleast 5 pounds a week after they got home.
Well, my granola ran out and I decided I did go to culinary school, I could probably make this granola. Im sharing the recipe with you because it is the very best granola. I haven’t quit mastered it but it’s better than anything store bought that is for sure. I like mine with almond milk and topped with summer peaches..taste like peach crisp for breakfast!
Good morning Monday! I may be shamed for admitting it but I LOVE MONDAYS. I always have. I love a new morning (thank you Jesus your mercies are new each morning) and I love the start of a new week, new sheets, clean house, clean bakeshop =happy girl.
pancakes from this weekend⇑
Last night we had a delicious healthy supper.One of our favorite places to eat in Fairhope is Windmill Market. Bowen eats here 3x a week so you know he loves it. At sweet olive in windmill market, everything is made from scratch and is local/seasonal and I am pretty sure organic. Our favorite thing on the menu is their grain bowl–so this was my attempt to recreate it at home. Bowen and I went fishing Saturday and caught some redfish and a sheepshead, this is my favorite way to enjoy the fruits of our labor
- 2 redfish filet, seasoned with kosher salt & cracked pepper
- 1 1/2 cups rice or grain of your choice
- 3 T soy sauce + 3 T rice wine vinegar (or white vinegar) (mixed together)
- 1 cup broccoli
- 1 red pepper, sliced
- 1 squash, sliced
- 1 zucchini, sliced
- butter to saute
- 1/2 cup mayo
- 1-2 T sirrachi or chili paste
- 1 tsp soy sauce
- 1 tsp vinegar
- Several hours before supper, make spicy mayo. Combine mayo and soy, vinegar and chili paste.
- For the vegetables, bring a pot of water to a boil and season with salt. Add broccoli and blanch for five minutes or until tender, remove and set aside. Add pepper and squash and zucchini to boiling water and blanch for 5 minutes or until fork tender then remove and set aside. For the red fish, heat a medium saute pan over medium high heat and add butter, when butter is bubbling, add seasoned fish filet and let sear 2-3 min or until crust form, flip fish and cook on other side for 2 minutes or until cooked through (use a fork to check doneness). Prepare rice or grain according to package directions. Assemble: Place rice on bottom of shallow bowl and add soy/vinegar mixture, next add vegetables then top with fish and spicy mayo. enjoy!
In other news: I had a really
nice hot run today in 100 degree heat! I am hoping to run in a 1/2 marathon in a month so I’ve been planning on bumping up my long run days each week, today was supposed to be 8..I barely made it 7 And my momma just got here! My favorite cookie helper is in town to help me decorate 15 dozen cookies this week (woohoo!)… I finally made a cookie room out of our spare bedroom. It’s like a real bakeshop in here:) Maybe one day we will move up to a store, stay tuned!
How was everyone’s fourth of July?
We got rained out ALL weekend long, my favorite holiday slightly disappointed us this year.. I was so looking forward to a nice long four days in the sun.
Instead, we spent four days eating and cooking! Bowen got to fish in the mornings and enjoy the fruits of our labor in the afternoon so I think he thoroughly enjoyed this rainy fourth. I did love getting to be with my family and am excited to have my sis and baby niece come stay with me for the week! On the menu this week is ground chicken taco salads–recipe coming soon!
In the meantime please enjoy this photo collage of our eats from the weekend. Leave a comment below if you’d like to see any of these recipes!
The first night we were all home, mom and I fried shrimp and soft shell crab!! (our favorite)
Breakfast everyday was some sort of summer tomato sammy↓
Most enjoyed meal–Summer vegetables and fried chicken..my mom makes the best fried chicken in the world, she brines it for 24 hours then fries it my mimi’s cast iron. Can you beat that? We had our fried chicken with my homemade buttermilk cornbread, butterbeans, summer squash, creamed field corn and fresh hulled green beans.
As you can see we thoroughly enjoyed ourselves this weekend. I had to run everyday to fit in all these delicious meals and had to do a 7 miler this am. I may finally be back on track
Stay tuned for Healthy recipes!
There’s nothing more American than a backyard barbecue, am I right? With fourth of July right around the corner (2 days away woo!) I thought what better time than now to share my favorite potato salad recipe.
I never make potato salad unlesss its summer and we are having bbq and then I can’t live without it. We’ve got plans this weekend to celebrate the fourth with my family–eating good food and enjoying the water!
I hope you have a happy 4th and enjoy this recipe as much as my bo does!
- 1 lb new potatoes (plus 2 T crab boil)
- 1 medium rib celery, chopped fine
- 1/2 green pepper, chopped fine
- 2 tablespoons minced onion
- 3 tablespoons sweet pickle relish
- 1/2 cup mayonnaise
- 1 T mustard
- 2 tablespoons minced fresh parsley leaves
- 1/4 teaspoon ground black pepper
- 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes
- Place potatoes in large saucepan and add water to cover and add 2 T crab boil. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer until tender.
- Drain potatoes and quarter. Meanwhile, in a large bowl, stir together celery, onion, bell pepper, pickle relish, mayonnaise, mustard, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently stir. Add potatoes to mixture while warm and toss in eggs. Cover with plastic wrap and refrigerate until chilled.
I must say, I’m a creature of habit. I get on a kick with ingredients or snacks and basically eat the same thing everyday–it’s not great for my blogging hobby Beets are one of those foods I’ve been on a roll with lately, I’ve even gotten Bowen to love beets.
My favorite way to eat them is roasted on 400 degrees for 1 hour, until the sugar in the beets caramelize and they get all sweet & delicious. I love placing them atop leafy greens when they are still warm–it makes a delicious summer salad. Here’s the two salads I’ve been loving lately: berry almond salad & Roasted beets and balsamic cauliflower salad.
- 1 beet, peeled and sliced in rounds
- 2 handfuls mixed leafy greens
- 2 T parmesan, grated
- 1/2 cup cauliflower, chopped
- 1 T olive oil
- 2 tsp balsamic vinegar
- kosher salt & cracked pepper to taste
- Roast beets in a tin foil pouch with olive oil, kosher salt & cracked pepper for 1 hour on 400 degrees. Toss cauliflower in olive oil and balsamic and roast on 400 for 20 minutes. When the veggies are tender, mix together vinaigrette and toss lettuces, add roasted veggies and grated parmesan.
- For the summer salad, substitute 1/4 cup blueberries & strawberries for veggies and sub 2 T chopped almonds for parmesan. Enjoy!
I love an afternoon pick me up..usually something sweet. I was actually reaching for peanut m &m’s right before I made this smoothie. Bowen and I have a battle match of tennis planned for this afternoon so I knew I needed something more than chocolate to
play win. I love a snack that satisfies my sweet tooth and gives me energy and added nutrients.
Lately, I’ve been on a Matcha powder kick. Matcha is green tea powder that contains 100 times more antioxidants than green tea, it’s alkalizing, energizing, detoxifying and it makes a (weir) DELICIOUS smoothie. It’s also dairy-free, soy-free, gluten-free and vegan. I found the powder at my local health food store but I know you can order online HERE.
- 1/2-3/4 cup "hint of honey" Almond Milk
- 2 tsp Matcha Powder
- 1cup chopped frozen strawberries
- 1/2 banana
- 1/4 avocado
- 1 tsp honey
- 1 T granola (of your choosing)
- In a blender, pulse together matcha powder, strawberries, banana, avocado and almond milk until smooth and creamy. Add in honey to taste and top with granola for added crunch. Enjoy!
There are three things I need in the morning..my fuel: Very first and most important, the living Word of God. I want to plug in to the source of all life first thing in the morning and recieve His truth..I cherish this time and I am so thankful the Lord changes our hearts and stirs our affections for Him through his mighty Word. “Let the word of Christ dwell in you richly in all wisdom; teaching and admonishing one another in psalms and hymns and spiritual songs, singing with grace in your hearts to the Lord.” Colossians 3:16
The second thing I need in the morning is my long runs. This time alone for me is a time of worship and reflection. I went one week without running in the am and it has been PAINFUL. One of my favorite things to do is to be outside and I’ve really enjoyed getting to listen to our Memphis’ church’s sermons during my runs–this message from two weekends ago is INCREDIBLE. If you have an extra hour to spend out and soak in this word, DO IT!! Click HERE to listen
And lastly, I need my food fuel. I love this breakfast so much. If you aren’t an oatmeal fan, I understand why. I used to suffer through mushy quaker oats just because I knew they were a healthy option in the mornings and are very filling. I have recently discovered steel cut oats and there is no comparison! They are chewy and delicious. They do take a little time to cook but are well worth the wait..here are the health benefits of steel cut vs rolled oats from Prevention.com.
- 1/4 cup steel cut oats
- 1 cup water
- 1/2 cup almond milk
- pinch of kosher salt
- 2 teaspoons honey
- 1/4 cup sliced strawberries
- 1/2 banana
- 2 T chopped almonds
- pinch of cinnamon
- Place oats and liquids and kosher salt in a boiler over medium heat, simmer covered for 20-25 minutes until almost all the liquid is absorbed. Take off heat and smash in bananas. Pour oatmeal in a bowl and top with honey, strawberries, almond and cinnamon. enjoy!
OH my, it’s been so long since I last posted. Now that Weir Delicious is focusing on JUST cookies and cooking classes I don’t feel so bad sharing all my recipes! I’ve been a bit under the weather this week so I decided soup for supper was just thing. Soup in June needs to be light and vibrant..at least for me. My favorite recipes are those that are packed with nutrients yet still delicious
enough for Bowen. I chose my mom’s asparagus soup recipe to combat my cold I’ve been fighting this week.
Benefits of Asparagus puree from Eating Well
- It’s loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
- This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
- Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process.
- Asparagus Soup with Shrimp2015-06-03 09:54:32Yields 4Healthy and delicious, this asparagus soup is a subtle mix of vibrant flavors and sweet, delicate Gulf shrimpIngredients
- 1 medium onion, coarsely diced
- 3 cups chicken stock (preferably homemade)
- 1 cup heavy cream ( I am currently eating dairy free so I did not add cream)
- 1 lb asparagus
- 1 T olive oil
- 1/2 lb peeled deveined shrimp
Mississippi Made http://www.mississippi-made.com/
- Heat olive oil in saucepan, add onion and cook slowly until soft, add chicken stock. Bring to a boil and simmer 5 min. Add heavy cream and simmer for 10 minutes. Blanch 1 lb asparagus (5 minutes) Then drain. Place soup base in blender and puree 4-5 minute then strain. Meanwhile, sauté shrimp in 1/2 T olive oil until cooked through, season with kosher salt and cracked pepper to taste. Serve soup with shrimp atop.
I just LOVE a birthday, don’t you? We like to celebrate a birthday all week around here. Since Bowen is on the road a lot this week, we had his birthday supper last night. Today’s his actually 28th birthday, 28!!!!
Bowen’s favorite foods are meat and pizza and pizza and meat. He LOVES a meat lovers pizza, me..not so much. I am cheese type of girl if you must know. He also LOVES sugar cookies and ben and jerry’s cookie dough ice cream. I figured since it was HIS birthday we would have his favorite things.
This supper is super easy and was a bit hit for the b day boy. All you need is a few quality ingredients and little love and care. Leftover pizza makes for a delicious breakfast too. For breakfast, I had cold pizza and Bowen had an Italian frittata with sausage, mozzarella, basil and pepporoni..a.k.a pizza topping frittata.
- 1 ball pizza dough, we got ours from Ravenite pizza in downtown Fairhope
- 8 oz mozerella
- 1 package sweet italian sausage, cooked and crumbled
- 1/4 package pepperonis
- 1 bunch basil, torn
- 1 cup marinara*
- 1 cup button mushrooms, thinly sliced
- heat a small charcoal green or green egg to 400 degrees. Oil a sheet tray (or quarter sheet tray) upside down. Buy pizza dough from your local pizzeria, whole foods or publix. Get your favorite toppings and..GO!
- First flour your hands, then stretch and stretch your pizza dough (if your favorite part of pizza is the bubbles in the dough like me), stretching the gluten creates the elasticity that forms the bubbles and chewiness in pizza. Next oil a quarter sheet tray and place pizza down on tray upside down. Place sauce on dough, then sausage, mushrooms, pepperonis and mozzarella. Cook on grill on sheet tray for 7 minutes or until golden brown and cheese is melted. Top with torn basil and enjoy!
- *I used Scarpetta marina sauce for our pizzas-it is so delicious and made my prep super easy. This sauce is also good for you-gluten free, no sugar added and no preservatives- I will be ordering this from here on!
- 3 eggs
- 1 egg white
- 1 T heavy cream
- 2 T chopped basil
- 1/4 cup crumbled italian sausage, cooked
- 2 oz mozzarella, chopped
- 3 pepperoni slices, chopped
- 1/4 cup sliced mushrooms, cooked
- kosher salt and cracked pepper to taste
- Heat a small non stick skillet over medium heat and add 1 T olive oil. Mix together eggs and heavy cream and season with salt and pepper. Next, stir in pizza toppings and pour mixture into non stick skillet, let cook until the edges begin to set (3-4 min), finish cooking in an oven set to broil -500 on the bottom rack (1-2 minutes). Once the frittata is set, remove from oven and top with basil and parmesan cheese.
I love this crisp as much as apple pie, maybe more. There is something so delicious about gooey caramel, warm and crumbly crisp and vanilla ice cream.
Oh yeah, and the fruit.
The fruit is really just a vehicle for the crumb topping and ice cream in my opinion. Although, I do love the addition of asian pears to a traditional apple crisp, the texture is softer and just a tad sweeter than your typical tangy apple bite.
I also added half of the crumble mixture to the fruit portion of the dessert. I love getting bite of chewy, sweet oatmeal topping in every spoonful.
If you have some fall apples or pears that didn’t get cooked or you have a hankering for your house to smell like FALL-cinnamon, sugar and everything sweet, you must make this dish.
I cannot wait for Bowen to get home and try this dessert, I think it’s one of my favorites to date. Serve this for your friends in individual ramekins or make this for your family thanksgiving, you won’t be disappointed!
- Topping Mixture (divided in half)
- 5 tablespoons unbleached all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon all spice
- 1/4 teaspoon table salt
- 1 cup rolled oats
- 5 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 2 cups apples (apples have been cored, and cut into small chunks)
- 2 1/2 cups asian pears (peeled, cored and cut into small chunks)
- 1/4 cup granulated sugar
- 1 1/2 tablespoons lemon juice
- 1/2 the topping mixture
- For the Topping: Mix flour, brown sugar, granulated sugar, cinnamon, oats, all spice and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Next, toss cut apples, pears, sugar, lemon juice in medium bowl and add part of the topping mixture to fruit.
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square baking pan and distribute topping evenly over fruit; bake for 40 minutes. Bake until fruit is bubbling and topping is deep golden brown, if topping begins to burn, cover with foil. Serve warm with vanilla ice cream
This supper was a request from Bowen. He LOVES Gambino’s Italian in Fairhope, then again Bowen loves any and every chicken parmesan he can get his hands on.
His favorite thing at Gambino’s is shrimp parmesan and after a long day on the road this was his
one first request.
I’ve been waiting for a good opportunity to share my mom’s meat sauce recipe with you because we love it and eat it on EVERYTHING…over zucchini squash noodles, lasagna, spaghetti and this shrimp parmesan.
Let me know if you make this recipe! Instagram and tag me @weirdelicious.
- 1 cup green bell pepper, small dice
- 1 1/2 cup onion, small dice
- 4 celery stalks, small dice
- 5-6 garlic cloves, minced
- 1 package ground beef
- 1 package sweet italian sausage
- 2 cup beef or chicken stock
- 1 bunch basil
- 1 bunch oregano, chopped
- 2 tsp granulated garlic
- 1 T granulated sugar
- 28 oz Cento crushed tomatoes
- 2 T olive oil
- kosher salt & cracked pepper to taste
- In a large heavy bottom pot or pan, brown ground beef and sausage and break up into very small pieces with flat wooden spoon. Once browned, remove from pan and set aside. Next, sauté onion, celery, green peppers in olive oil and season with kosher salt and cracked pepper. Once onions are translucent add back in ground beef mixture and then add crushed tomatoes and one cup of stock. Add in fresh herbs, granulated garlic, sugar and bring to simmer. Add more stock if needed. Taste and adjust seasoning. Cook uncovered for at least an hour.
- 1 lb gulf shrimp (16-20 count)
- 2 cups flour, divided
- 1/2 corn meal
- 1/4 cup parmesan
- 2 eggs
- 2 T milk
- kosher salt & cracked pepper
- vegetable sauce
- Peel and devein shrimp and butterfly shrimp. Set up three step breading station: 1 plate of 1 cup flour, 1 bowl of two eggs and milk whisked and one plate of 1 cup flour & 1/2 cup of corn flour & grated parmesan. Dredge each shrimp through flour, then egg wash, then flour/corn meal mixture. Next, pour vegetable oil into a large skillet 1/4 way up and heat over medium heat. Once oil is rippling, place shrimp in oil and cook until golden brown, flip over and cook other side until golden brown. Remove shrimp and place on paper towel and season with kosher salt and grated parmesan. Serve over spaghetti & bolognese sauce.
One thing I really miss about Memphis is the Whole Foods Salad Bar. I really, really enjoyed a salad
several times a week from Whole Foods–the best part for me was always the Kale & Quinoa salad. I never could quite achieve the flavor burst from my kale like those whole foodians.
When I went to brainstorming for my “healthy lifestyles” cooking class I’ve got on the books for the week after next, I kept coming back to my Whole Food’s favorite. Everybody needs a good kale and quinoa recipe in their life right? When it came time to master the quinoa cooking I turned to a trusty favorite, Cook’s Illustrated.
Cook’s Illustrated calls for half the water most recipes do (including the recipe on the back of the packet) which ensure an “al dente” grain and a more nutty flavor that comes from toasting the quinoa first. I made two recipes, one that involved sautéing the kale and one that involved massaging. And the winner is…the raw kale salad.
I like the flavor and texture of the fresh kale over the wilted. If you add your quinoa to the raw kale while still warm then your kale gets all the wilting it could possibly need for a cold salad.
The vinaigrette is the perfect dressing for the flavor punch I’ve been looking for, thanks to minced garlic, fresh herbs and a sprinkle of green onion. Enjoy!
- 1 T grain mustard
- 2 cloves garlic minced
- ¼ white balsamic vinegar/ lemon/apple cider vinegar
- ¾ cup salad oil (or ½ cup salad oil and ¼ cup olive oil)
- 1 T chopped parsley
- 2 tsp brown sugar
- Kosher salt & cracked pepper to taste
- Mix together mustard, garlic, vinegar, salt/pepper, brown sugar and herbs. Slowly drizzle in oil until well incorporated.
- Kale & Quinoa Salad
- 1 T olive oil
- 1 ½ cup quinoa
- 1 ¾ cup chicken stock
- 5 cups kale, massaged
- 1/4 cup cranberries
- 2 T pumpkin seeds
- 2 T sliced green onion
- 5-6 T vinaigrette (above recipe)
- 1 T grated parmesan
- Massage the Kale with a tablespoon of oil and a pinch of kosher salt for five minutes or until the leaves begin to wilt. Directions: Toast quinoa in saucepan over medium high heat, stirring frequently, until quinoa is very fragrant and smells nutty(5-7 minutes). Season with pinch of kosher salt and cracked pepper. Next add chicken stock and bring to a simmer, cover and reduce heat to low and simmer for 18-20 minutes or until liquid is absorbed, stirring once halfway through cooking. Remove pan from heat & stir in cranberries, kale, pumpkinseeds, parmesan and 5-6 T vinaigrette.
Happy Friday everybody! I’ve had some friends asking about Friday favorites and don’t worry they will be back, I just don’t post ‘em if I haven’t had anything jump out at me and lately I’ve been stuck on the same favorites as usual.
For example, I buy two boxes of Kimberley’s granola from Sam’s a week, Bowen thinks it’s getting out of hand but what can I say? I am a creature of habit. Friday favorites will be back though, as soon as I find some things I absolutely love you’ll be the first I share them with. In the meantime, please enjoy the cutest cookies around.
Mom’s been making these cookies my whole life, they have recently hit the social media scene and I see iced sugar cookies all over the place. With bridal parties and showers being a weekly event in my life right now (and maybe yours) these sugar cookies have made a comeback from my childhood. I recently made these with mom for a dear friend’s bachelorette party, I think we had more fun decorating them then we should have Next time you need a party favor or a treat to bring to bride’s bash try these cookies out!
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup granulated sugar
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 large egg
- 1 T vanilla extract
- 1/4 tsp kosher salt
- Royal Icing
- adapted from Alton Brown
- 3 ounces pasteurized egg whites
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or ziplock bag (and snick corner) and pipe as desired.
- Sift together dry ingredients,
- In a separate bowl whisk together egg and vanilla extract, set aside. In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl and mix until light and fluffy. Gradually add vanilla egg mixture, beating anywhere from 30 seconds to minute until well mixed in. Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl and beat just until flour is combined. Transfer the cookie dough into a large bowl, and using your hands knead the cookie dough for about 30 to 60 seconds, until dough comes together.Wrap the dough in a plastic wrap and refrigerate overnight(8hours) or minimum 4hours.
- Preheat oven to 375F and then divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick, between 2 pieces of parchment paper using rolling guides on each side of the dough. Cut out as many cookies as you can-I got the bikini mold from a Fairhope soap company and the mold for the wedding dress was a heart shaped cookie cutter. Place the cookies on a light colored baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 15 minutes, or in the freezer 8 minutes.
- Bake for 9minutes or until cookies are cooked through. Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack. Once cooled, decorate away with royal icing! All I did was outline the cookies and let that icing then go back and fill in the shape I outline with a piping bag. Have fun!
Even though its still well into the nineties where I live, I am already dreaming of football and fall weather. Something about September has me wishing for comfort food, hearty soups and game day chili.
I dreamed up this fall salad on my run this morning, crisp apple, warm bacon and sharp cheddar tossed with lightly dressed spinach are ingredients that are full of fall flavor.
I eat salad for lunch just about everyday, tuna salad, chicken salad, spinach salad, caprese salad—what can I say? I am a creature of habit. I am going to try and post a salad a week this fall for the Mississippi-Made Fall Salad Series. There are so many kale, quinoa salads I want to try, it’s time to jump in and give them a go.
- Brown Sugar Vinaigrette
- 2 T white vinegar
- 3 T olive oil
- 1 garlic clove, minced
- 1 T brown sugar
- 1 T whole grain mustard
- kosher salt and cracked pepper to taste
- 3 cups spinach
- 1 honey crisp apple, sliced
- 2 pieces of bacon, cooked
- handful of sliced almonds
- 2 oz sharp white cheddar
- Whisk together ground mustard, vinegar, salt, pepper and garlic. Add in oil and continue whisking, add in brown sugar and combine. Taste for seasoning. To assemble salad, combine spinach, apples, bacon and cheddar. Slowly drizzle over vinaigrette until leaves are lightly coating. Finish with cracked pepper and gobble up
- This salad is the perfect balance between sweet from the apples and brown sugar to salty and crunchy from the bacon and almonds, I love that I am getting a full serving of greens in such a delicious way. Turn this lunch idea into supper by doubling ingredients and adding grilled chicken breast.
UPDATE*** For supper, I made this EXACT same salad again except I added roasted brussels sprouts. Roast brussels in a 400 degree oven for tender minutes or until tender then place a top the spinach while still warm, this step helps wilt the spinach and transforms this dish to a refreshing lunch to a warm, hearty dinner. Swap out the cheddar for blue cheese for a delicious twist on this recipe. If you make this dish take a picture and instagram or post to facebook and hashtag mississippi-made so I can find it, thanks!
This is a SUPER simple recipe, almost too easy and that’s exactly what I was looking for last night. We had a big time with company this weekend but on Monday nights we like to be easy and semi-healthy.
Bowen and I LOVE our Mexican but not in our town. We have yet find an El Mezcal of our area so this means Mexican at home. This is a very quick supper for those busy weeknights when you need something quick, filling and semi healthy. I hope this recipe helps you out one night this week, if you make this dish instagram it and tag me–I would love to see!
- 3-4 thin sliced (4 oz) chicken breast
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 yellow onion, julienned
- 1 T garlic, minced
- 1 T cumin
- 2 tsp chili powder
- 2 tsp garlic powder
- kosher salt & cracked pepper to taste
- 6-8 corn tortilla, wrapped in foil & warmed in oven
- avocado, salsa and sour crean for serving
- 2 T vegetable oil, divided
- First, slice chicken breast 1/2 thick and season with cumin, garlic powder, chili powder, kosher salt and crack pepper. Heat cast iron skillet over high heat and add in 1 T vegetable oil. When the cast iron is smoking and in chicken breast and don't know, when you are able to easily flip chicken strips they are ready to be turn (2-3 minutes), once the other side is golden brown, set chicken aside. Add in 1 T vegetable oil to cat iron (if needed), then place in bell peppers and onion and season with kosher salt, stir quickly until tender (2-3 minutes), toss in garlic and stir until fragrant. Finally, add back in chicken and take off heat. We like our fajitas with avocado, salsa and sour cream. Enjoy!
Hey there! How was everyone’s weekend? It still feels like the weekend for me because mom’s in town and we are having a big time
Bowen and I were in Jackson this weekend celebrating one of my oldest and bestest friend’s engagement–what a wonderful time we had! Mom drove me back on Monday while Bowen hit the road for work. I got an early Christmas present on the way back–a SEWING MACHINE! Mom’s been teaching me and we’ve also been doing a lot of cooking and healthful eating.
This is literally my favorite meal right now, it might be my favorite meal of all time, the kicker is-it’s the easiest thing to make that I can think of!
It’s a one pot meal but it’s packed with more flavor than you can imagine. I also think this braised chicken dish is elegant enough to serve for company too.
Garlic and white wine, tarragon and cherry tomatoes are just about all you need to send your taste buds soaring. Enjoy! Please let me know if you make this dish–leave a comment below I would LOVE to hear what you think.
- 1whole chicken, rinsed and dried
- 4 whole garlic cloves
- 1 bunch of fresh tarragon
- 1 pint of cherry tomatoes
- 1 large onion sliced thin
- 1 fresh lemon, halved
- kosher salt/fresh ground pepper
- 1 cup of good Chardonnay
- Preheat oven to 450 degrees, next coat the bottom of heavy dutch oven pan with olive oil, add sliced onion, whole garlic cloves, cherry tomatoes,tarragon and thyme,s/p, and white wine, now add the whole chicken to pan that has been stuffed with lemon, garlic, tarragon, salt/pepper and cook at 450 degrees covered with tight fitting lid for 45 minutes. Remove lid and cook for 20 to 30 more minutes or till internal temperature is 165 degrees and golden brown.
- The most delicious part of this dish is the broth the roasting creates, you will need a spoon I promise! To make a sauce from this liquid, ladle 1 cup of liquid into a sauté pan and reduce by half on medium heat, strain and pour over chicken.
How’s everyone doing on this Friday afternoon?? We are minutes away from going out on the boat with Bowen’s mom and dad who are here for the weekend– a pretty good start to the weekend!
My First Friday Favorite is something I will be using most everyday I work. I love this tubberware for salads. It has a special container for salad dressing and comes with a reusable plastic fork and knife, how cute is this? Find this container at World Market or online.
Favorite Sweet : I am a self professed sugar addict. I love anything chocolate and sweet. These gluten free chocolate chip cookies are so delicious and flour-free too!
Favorite Drink: I try to incorporate probiotics into by diet regularly. This KeVita drink makes healthy living a whole lot more delicious, it reminds me of a mojito with lots of mint. YUM-find this drink and more flavors at Whole Foods and Fresh Market. “Experience a mojito mocktail with no added sugar and just ten calories per bottle. KeVita Mojita is a great way to enjoy this classic flavor. Every bottle is full of revitalizing flavor, probiotics and ocean minerals, minus the rum! KeVita Mojita is certified organic and non-GMO, low calorie, vegan, and dairy, lactose, and gluten free. Stevia sweetened. Contains no added sugar – See more at: http://kevita.com/product-family/mojita/#sthash.tYpFJP2T.dpuf
Favorite Blogger: I was recently asked in an interview my favorite website..without hesitation I said “Iowa Girl Eats”. I have been reading this blog for YEARS, Kristen at IGE cooks gluten free suppers for her family that are drool-worthy. Check her out HERE.
Favorite Podcast: I have been on a roll listening to Timothy Keller’s podcast, Tim Keller is the preacher of Redeemer Presbyterian in NYC, I can remember visiting his church when I lived there but I am telling you what, everyone of his sermons are AWESOME. Check them out HERE.
It was taco Tuesday at the Weir house last night. Bowen caught a redfish this weekend and we’ve already enjoyed two redfish recipes this week. Monday night I made pan fried red fish with a cream sauce and last night I used the leftovers for my take on fish tacos. My favorite part of this recipe is the asian slaw, I actually saved myself a
hefty portion of this salad for lunch today–is it noon yet?
2 red fish filets, dusted lightly in flour and pan-fried
4 corn tortillas, warmed through
asian slaw* recipe below
spicy aioli* recipe below
1/2 purple cabbage, rough chopped
2 carrots, peeled or julienned
1 red pepper, julienned
1 T soy sauce
1 T white vinegar
1/2 tsp honey
1 T mayo
1 tsp chili paste or sirrachi
What you do: combine soy, vinegar, honey, mayo and chili paste in a bowl, add vegetables and refrigerate.
1/2 cup mayo
2 tsp chili paste or sirrachi
1/2 lime, juice
combine above ingredients
To assemble: For the redfish, I lightly dusted in flour then shallow fried in vegetable oil until both sides were golden brown then cooked through in a 350 degree oven. Last night I flaked fish into bite size pieces then re-heated in a skillet with a pat of butter. Place reddish in a warm corn tortilla and top with slaw and sauce. Enjoy this easy supper!
We sure finished off mom and dad’s trip with a bang last night. I guess we saved the best for last because this was the dish of the weekend for me! Crispy fried eggplant is stuffed with sautéed Gulf shrimp & tossed in a creamy veloute sauce made with diced peppers and onion. The textures and flavor combinations in this dish are hard to beat. Frying the eggplant takes a little effort but you’ll see in every bite–it’s worth it.
Shrimp Stuffed Fried Eggplant
aka: Shrimp Pirogue
1 large eggplant, peeled and cut in thirds lengthwise
1 c. all-purpose flour (+4 T flour)
1 1/2 cups fine dry bread crumbs
4 tablespoons plus 1 teaspoon Creole seasoning
1-1/2 cup chicken stock
5 tablespoons unsalted butter
1/2 cup finely chopped onion, diced
1/4 cup finely chopped green bell pepper, diced
1/4 cup celery, diced
1 teaspoon minced garlic
1/2 cup heavy cream
Vegetable oil, for frying
3/4 pound medium shrimp, peeled and deveined
1/4 cup dry white wine
1 tablespoon finely chopped fresh parsley leaves
What you do: Cut each eggplant into thirds lengthwise, using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell. Set aside. Place eggplant in salt water to remove any bitterness.
In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the creole seasoning. In a second shallow bowl combine the bread crumbs with 1 tablespoon of creole seasoning. In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of creole seasoning. Season the eggplant pirogues with 2 teaspoons of the creole seasoning. Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs. Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.
In a medium saucepan melt 4 tablespoons of the butter over medium high heat. Add the onions, green bell pepper, celery and 1/2 teaspoon of creole seasoning and cook until the onions are soft, about 4 minutes. Add the garlic and cook for 1 to 2 minutes, or until fragrant. Add the remaining 4 tablespoons of flour and cook, stirring, for 1 minute. Deglaze pan with white wine and add 1-1/12 cups chicken stock- whisking continuously, and bring the sauce to a boil. Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes. Remove from the heat and add kosher salt and cracked pepper to taste.
In a large skillet melt a pat of butter and when hot, add the shrimp (season with kosher salt and cracked pepper) and cook until the shrimp are pink, about 1 minute. Add a splash of wine and reduce, taste and adjust seasoning if necessary.
In a large, cast iron or saute pan, heat several inches of oil to 350 degrees F.Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes. Drain on rack. Next, strain sauce through a strainer and place back on heat until simmering, place shrimp in sauce until heated through. To serve, lay the fried eggplant boats on a serving plate and spoon about 3/4 cup of the hot seafood filling onto the top of each. Garnish with fresh parsley and serve immediately.
I just love it when company comes to town! We are pretty booked up through August with visitors and nothing makes me happier. Mom’s currently in the kitchen prepping our seafood supper. The boys have been on the water fishing since 6 this morning and luckily they weren’t too tired to swing by Billy’s in Bon Secour for shrimp and oysters!
Mom has taken me all over south Alabama today, I started my Friday bright and early with a long run, then fresh fruit and then shopping. We are just walking in the door with all of our finds–barstools being among my favorite
Now off to my Friday favorites! Oh, AND I have a GIVEAWAY!!!!!! To be included in this giveaway all you need to do is subscribe to mississippi-made and share my Facebook post of the Friday Favorites. On Monday I will draw from the new followers and the winner will receive a package of my top 5 favorites! Make sure to share this post so I can send you a private Facebook message if you won. Among the goodies in the gift box will be bear naked granola, skinny pop, ocean potion sunscreen and Hawaiian coconut syrup!
Weekend Favorite: My family being in town makes me a very happy girl, we’ve got lots of fun things planned but mostly cooking and enjoying each other.
Favorite Drink: Oh my goodness. This is the best fruit juice I’ve ever had. It taste JUST like a ripe watermelon with a tiny hint of sweet and tart. I think this would make the funnest cocktail, don’t you just love this pink? Find it at Fresh Market.
Favorite Treat: Dark Chocolate Coconut Bars from TJ MAXX are the best thing at the store. If you ever see them at the checkout you have to snatch them up quick because they aren’t easy to find. These bars are full of creamy coconut and covered in rich dark chocolate, gluten-free too.
Favorite Clean: I love these wipes for so many reasons. They are just so practical. I keep them in my car for easy access. After my runs in the morning (on non-work days) I like to knock out my errands. These cleansing wipes help me make myself presentable to run around town. They smell so sweet and aren’t drying or sticky.
Favorite Crunch: My mom always kept bear naked granola in the pantry but I never loved it as much as my parents…until I tried the MAPLE-ICIOUS PECAN. It is delicious! Who doesn’t want praline pecans in their morning granola? I’ve added this bear naked to the givewaway because I want you to try it, I know you’ll love it
I can’t wait to find out the winner! Please subscribe and share on facebook, thanks for reading & have a good weekend!
my favorite part of baking is the tasting.. AND the final counter wipe when the kitchen is shiny clean and back to working order. For some reason when I bake I make the BIGGEST mess, I usually have flour covering me head to toe-so much so that I need to hose off.
I am normally extremely organized in the kitchen, I guess it’s the culinary school coming out in me but I like to have a place for everything and everything in its place. The satisfaction I get from cleaning the kitchen after I’ve destroyed it with cupcake batter is strange but wonderful.
My reward today: Magnolia Bakery cupcakes. My FAVORITE thing in the WHOLE world. I fell in love with Magnolia Bakery before I moved to New York and when I lived there I made a point to go often. Everytime I had company in town or any time I was having a sad day I would walk over to Bleeker street and get myself a vanilla cupcake and all would be well.
Bowen’s never had Magnolia but he is OBSESSED with Muddy’s in Memphis and I think the plain jane cupcake is extremely similar. So these are for Bowen and my parents who are coming in town this weekend. Mom loves Muddy’s too and I love pink, so there you have it.
Magnolia Bakery Vanilla Cupcakes
(recipe adapted from Martha Stewart site)
1 1/2 c. self rising flour
1 1/4 c. all purpose flour
2 sticks unsalted butter, softened
2 c. sugar
4 large eggs, room temp
1 cup milk (I used 1/2 c. cream & 1/2 c. water-I didn’t have milk!)
1 tsp vanilla extract
Magnolia Bakery Buttercream (see below)
cupcake batter ↑
What You Do: Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
(adapting from Martha)
2 stick unsalted butter, softened
6 cups powdered sugar
1/2 c milk ( I used half water, half cream)
2 tsp vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
Please subscribe to mississippi-made by entering your email on the right→ I’ve got 2 giveaways coming up soon you don’t want to miss!!
I‘ve got to share this side dish with y’all, it’s one of Bowen’s favorite things to eat and mine too. I know you will LOVE it, then again who doesn’t love cheesy potatoes? I think mom brought this recipe back from Italy last summer–creamy cheesy potatoes are tossed with fresh herbs and pan roasted until golden brown. MMM my mouth is now watering..on to the recipe.
Crisp Rosti Potatoes
1 lb boiled new potatoes
4 T unsalted butter
2 T garlic cloves, minced
1/4 onion, diced
1/2 c. grated parmesan
1 bunch parsley, chopped
kosher salt and cracked pepper to taste
What you do: Heat butter in non stick skillet until melted, add in garlic and cook until fragrant, add in cooked new potatoes, season with kosher salt and cracked p and flatten with meat mallet or metal spatula until potatoes are smashed into one layer. Let potatoes cook over medium heat until golden crust forms, using a plate flip over skillet onto plate so that the potatoes come out in one layer, place plate back into skillet so the other side can get crispy. Top potatoes with parmesan and pop into 400 degree oven for 10 minutes or until golden brown. Finish with fresh herbs and
I love a productive Sunday–there is nothing better than finally getting unpacked and settled before the week starts. I feel like I can breath a sigh of relief knowing that there aren’t overflowing boxes packed away in our guest closet. We also finished putting together a couple of more rooms after church yesterday which makes me a very happy girl.
Bowen needed a good supper after all his labor but neither of us really felt like messing up the kitchen. Off to the grill we went! I fixed our whole supper on the grill last night–this couldn’t be easier for a quick summer supper. Grilled chicken, glazed carrots and grilled romaine.
I shared my glazed carrots recipe a few post ago. Click here for the recipe. The only change to make is place the carrots in a foil packet on the grill for 20 minutes then finish them by grilling on each side.
2 head romaine lettuce, halved lengthwise
1 T olive oil
kosher salt and cracked pepper
grape tomates, quartered
dressing of your choice*
What you do: While grill is heating, rinse halved romaine and let dry on paper towel, brush each side with olive oil and season with kosher salt and cracked pepper. Place on hot grill for no longer than 30 seconds to a minute (just long enough to get grill marks and warm). Flip and repeat. Enjoy with tomatoes, parmesan and dressing.
* I think all this salad needs is a squeeze of lemon. The grill flavor and olive oil create a perfectly moist lettuce–no dressing needed! Bowen disagrees…
This dish is in desperate need of something green, I never thought I’d say this but I miss those green peas I forgot to add. Other than that one mis-step this dish is DELICIOUS. Braised chicken thighs in white wine, garlic and chicken stock makes the most delicious sauce–it’s the perfect coating for parmesan risotto.
Here’w how I did it. The only changes I have for this recipe is to add fresh herbs like parsley or thyme (mine have taken a turn for the worst) and toss in fresh peas at the end of the cooking off the heat.
Braised Chicken Thighs with White Wine
2 T olive oil
6 boneless, skinless chicken thighs
1/2 c. white wine
1-1/2 c. chicken stock (or enough to cover chicken)
4 cloves garlic, minced
1/2 yellow onion, chopped
kosher salt and cracked pepper
3 T butter
What you do: Liberally season chicken thighs with kosher salt and cracked pepper. Heat a large sauté pan or dutch oven over medium high heat & add olive oil. Once the oil gives off a ripple effect (right before oil begins to smoke), place in thighs and don’t touch until the thighs release easily with tongs. Once they are golden brown and have a nice crust they will be easy to turn. Turn and brown other side of chicken. Add in onion and garlic and let soften until translucent. After a couple of minutes, deglaze with white wine. Let the wine reduce by half. Add in chicken stock and cover, place in 375 degree oven for 40 minutes. The chicken thighs should be tender and the sauce fragrant.
Place chicken thighs on a plate and put the sauté pan back on medium high heat. Let sauce reduce by half and turn off heat then add in butter and whisk, now would be the time to add in those yummy herbs and peas. Serve over risotto and enjoy!
It’s Friday, Friday! I had every intention of posting some recipes this week, then work happened. I do have some of my favorite finds YET to share with you! Maybe it’s the clothes or the chocolate but I hope you love these treats as much as me
I’ll be back tomorrow with a recipe, in the meantime enjoy my Friday Finds and have a bright & beautiful weekend!!!
Favorite Sweet: Let’s start with the good stuff–ice cream. I stumbled across this Publix limited edition ice cream this week at the store and I am so happy about it. The packaging is what really sucked me in but the pie crust crumbles in the ice cream will get me back for more.
Favorite Salad: This salad is the perfect on the go lunch. Sometimes I run out of my lettuce for salads mid-week and need a healthy alternative. This asian salad mix is the sister to the super foods salads in my last (or two last) Friday favorites.
Favorite Pick-Me-Up: I can always count on my mom to have chocolate covered coffee beans at home. When I lived with my parents before Bowen and I got married, mom and I would run around town, knocking things off our to-do list with fuel from snacking on chocolate covered coffee beans. I found the BEST beans ever! They are MINI! A friend at work brought them in and I love them more than the espresso beans, they are espresso bits.
Outfit of the Week: I love this brand I just discovered on Shopbop–JOA. It’s adorable and VERY reasonably priced–I want every single piece in the line. I found this top for $30 and it might be my favorite look ever. Check JOA out HERE and on shop bop HERE!
If you know me, you know how much I love popcorn..to me, this is the best alternative to freshly popped AND it’s supper low-cal and high in fiber. Enjoy!
Nothing screams summer like peach pie right?
Well, nothing besides this peach ice cream
Peach pie is one of my favorite desserts anytime of year, then again I love most all desserts and anything sweet.
My favorite part of peach pie is right when it comes out of the oven, warm and gooey with a
big ol’ scoop dollop of ice cream on top to melt into the pastry crevices–you can’t beat it!
Mom and I both turn to Cook’s Illustrated whenever we need a no-fail recipe and once again this pie recipe does not disappoint, eat your heart out
Fresh Peach Pie
recipe from Cook’s Illustrated
- 3pounds peaches, peeled, quartered, and pitted, each quarter cut into thirds
- 1/2cup (3 1/2 ounces) plus 3 tablespoons sugar
- 1teaspoon grated lemon zest plus 1 tablespoon juice
- 1/8teaspoon salt
- 2 tablespoons low- or no-sugar-needed fruit pectin
- 1/4teaspoon ground cinnamon
- Pinch ground nutmeg
- 1recipe Pie Dough for Lattice-Top Pie (see related content)
- 1tablespoon cornstarch
What you do:
1. Toss peaches, ½ cup sugar, lemon zest and juice, and salt in medium bowl. Let stand at room temperature for at least 30 minutes or up to 1 hour. Combine pectin, cinnamon, nutmeg, and 2 tablespoons sugar in small bowl and set aside.
2. Remove dough from refrigerator. Before rolling out dough, let it sit on counter to soften slightly, about 10 minutes. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Transfer to parchment paper–lined baking sheet. With pizza wheel, fluted pastry wheel, or paring knife, cut round into ten 1¼-inch-wide strips. Freeze strips on sheet until firm, about 30 minutes.
3. Adjust oven rack to lowest position and heat oven to 425 degrees. Roll other disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.
4. Meanwhile, transfer 1 cup peach mixture to small bowl and mash with fork until coarse paste forms. Drain remaining peach mixture through colander set in large bowl. Transfer peach juice to liquid measuring cup (you should have about ½ cup liquid; if liquid measures more than ½ cup, discard remainder). Return peach pieces to bowl and toss with cornstarch. Transfer peach juice to 12-inch skillet, add pectin mixture, and whisk until combined. Cook over medium heat, stirring occasionally, until slightly thickened and pectin is dissolved (liquid should become less cloudy), 3 to 5 minutes. Remove skillet from heat, add peach pieces and peach paste, and toss to combine.
5. Transfer peach mixture to dough-lined pie plate. Remove dough strips from freezer; if too stiff to be workable, let stand at room temperature until malleable and softened slightly but still very cold. Lay 2 longest strips across center of pie perpendicular to each other. Using 4 shortest strips, lay 2 strips across pie parallel to 1 center strip and 2 strips parallel to other center strip, near edges of pie; you should have 6 strips in place. Using remaining 4 strips, lay each one across pie parallel and equidistant from center and edge strips. If dough becomes too soft to work with, refrigerate pie and dough strips until dough firms up.
6. Trim overhang to 1/2 inch beyond lip of pie plate. Press edges of bottom crust and lattice strips together and fold under. Folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Using spray bottle, evenly mist lattice with water and sprinkle with remaining 1 tablespoon sugar.
7. Place pie on rimmed baking sheet and bake until crust is set and begins to brown, about 25 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue to bake until crust is deep golden brown and filling is bubbly at center, 30 to 40 minutes longer. Let cool on wire rack for 3 hours before serving.
Who doesn’t like fried shrimp?
This one sure does↓
In my family, fried shrimp is a staple. I may be biased, but I think my mom makes the best fried shrimp in the world. I’ve stood by her many a time in the kitchen watching and helping but somehow hers always tastes a little more delicious. Maybe it’s something about your momma’s cooking that will always be the best to you. Here’s her recipe and mine now, we also fried the crab claws from our blue crab the night before. After you peel, de-vein and butterfly the shrimp this supper couldn’t be more simple. Enjoy!
Fried Shrimp with Spicy Cocktail Sauce
serves 6-8 people
45 each or 3 lb Gulf shrimp (10-15 ct shrimp, meaning the size is 10-15 shrimp per pound)
1 1/2 c all-purpose flour
1 1/2 c cornmeal
1 tsp kosher salt
1/2 tsp cracked pepper
big pinch of old bay
2 eggs, beaten
1/4 c. whole milk or cream
oil for shallow frying
What you do: Combine flour, cornmeal, kosher salt, pepper and old bay in a plate or baking dish (for dredging), mix eggs and milk in a separate bowl. After shrimp have been peeled, de-veined and butterflied (see video HERE for “butterfly” tip), coat in egg wash then coat in flour/cornmeal mixture. Repeat process until all shrimp are coated in egg wash and flour mixture. Place enough oil in large sauté pan to shallow fry shrimp, not totally submerge them in oil.
Once oil is hot (test with a pinch of flour, if it rises to the top it’s ready), drop in enough shrimp to fill pan (but don’t overcrowd). Once golden brown flip and cook until the other side is golden brown. Place on paper plate with paper bowl and season with kosher salt. Serve with tartar sauce and cocktail sauce!
Keith’s Cocktail Sauce
2 cups of ketchup
2 T horseradish
1 lemon, juiced
2 tsp kosher salt
20 grinds of pepper
1 T of worsheshire
It’s hard to believe our family beach trip has come and gone. I’ve definitely got the Monday blues missing my family, the beach and oyster po-boys. BUT the Bachelorette home town dates is tonight AND I ran my longest run yet this a.m so things are looking up
Five Favorite Finds
Sorry these favorites are coming in a few days late, I left my charger at work and am just now getting up and running.
First Favorite: My first favorite is our church in Memphis, we miss it so so so much. I listen to the sermons while I run and just about every time I want to fall on my knees in praise and in WOW’s–my heart is always rocked after listening–check out Kennon’s sermon from Sunday HERE. He covers Romans 5-Justification, the security of believer. It’s a CAN’T MISS message!
Favorite Summer Sun Screen: I mentioned Alba sunscreen a few favorites ago and I still love it, but not quite as much as this Ocean Potion Paraben Free–it smells like a tropical cocktail! This sunscreen is fortified with Vitamin D3, oxybenzone free, water resistant, SPF 50 and has Vitamins A, C & E!!!
Favorite Sweet: I first had this coconut syrup when I was little in Hawaii, it’s still one of my favorite things. You can order it online or buy it from World Market. If you ever see this coconut syrup in stores, buy a few bottles–you will LOVE it!!! It’s best served over macadamia nut pancakes, but plain works too
Favorite Healthy Treat: I am on my second box of this stuff. It is ADDICTING and good for you!! This all-natural granola taste just like an oatmeal cookie. Mom got it from Sam’s and brought it to the beach–it was gone after the first day! I bought some yesterday and had it for snack and mixed in my vanilla ice cream after supper. Kimberley’s Bakeshoppe Granola is all-natural, here’s the ingredients list: cranberries, raisins, almonds, walnuts, cashews, pumpkin seeds, sunflower seeds, flax seeds, crunchy rice, oats and honey.
Favorite Food: Maybe of all time. BURRATA, meaning “buttery” in Italian is a fresh cheese made from a mix of mozzarella and cream. I love it so much–if you have followed this blog for any length of time then you have seen me cook with this cheese over and over again. It’s really easy to find in the summer and never around in the winter, plus it is best enjoyed with a fresh, summer tomato. Enjoy!
Mom and dad brought red fish they caught in Venice, LA a few days before the trip–I’ll be sharing the sauce recipe this week. Along with fresh blue crab and shrimp pasta recipe, oyster po-boys and more. Stay tuned!
Here’s my Five Favorite Finds for the week:
Weekend Favorite: Heading to the beach with my family for our annual Fort Morgan trip! Cannot wait for a week of relaxation, fellowship and fun–AND yummy seafood. I will be posting LOTS of our eats from the trip so stay tuned And I’ve got a sweet friend coming in town tonight I can’t wait to see!
Beauty Favorite: Lush face cleanser. I LOVE the Lush store in New Orleans, I am one of those people that gets sucked in and feels the need to buy every product that promises the impossible. I’ve tried a few of the face scrubs and find they break me out, but I really like this unique cleanser. It’s not a foamy face wash but a beeswax based cream you swipe on then wipe off..how easy is that? So far my face feels more moisturized and “balanced”
Here’s the product description and link to the site: “ultra bland” lush cleanser
A hugely popular cult product, Ultrabland is a thick, rich emulsion of essential oils, honey and beeswax to take off any make up or residue that has built up on your face throughout the day. Unlike most make up removers, Ultrabland leaves your skin feeling soft and nourished, thanks to soothing rosewater and iris flower extract
Favorite Organic: My family has been using Dr. Bronner’s soaps FOREVER. This is the best soap, it lathers up more than any soap I’ve used and leaves your skin feeling squeaky clean and oh-so-soft. All the scents I’ve tried are delicious! We love the lavender best.
Favorite Sweet: From skin health to ice cream. Ben and Jerry’s Fro-yo, it’s almost better than the real thing. I always get cherry garcia at the b&J store in Memphis. Bowen and I have resorted to making our own ice cream treats in Fairhope since we don’t have a Ben & Jerry’s or Brusters. You have got to try this fro-you, its not overly sweet but sweet enough and has a wonderfully creamy texture. Even if it wasn’t “lower fat” I think I would still pick this over the real thing.
Favorite Salad: I mentioned this super foods salad earlier in the week, it’s definitely one of my favorite weekly lunches. I’ve only ever seen this mix in Costco in Memphis until this week when I stumbled upon a smaller portion bag at Publix, yes! The Kale Vegetable Salad Kit includes broccoli, brussel sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds and poppyseed dressing.
Well, we got a bit sidetracked from our Mexican supper last night. I had big plans to make tacos and taco salads with a twist but Bowen and I didn’t get home from our water adventure until late. I also had loads of veggies I needed to cook up before we head out-of-town for the week so I got to cooking this quick supper.
I LOVE this side dish, after tasting a bite, Bowen said “we could eat just THIS” Oh how I wish that were true. Last night, we had a fresh summer salad with juicy local tomatoes and a homemade vinaigrette with roasted vegetables and pasta for Bowen. We declared this side dish our new staple, I hope I remember to whip these roasted carrots up next I am looking for a quick veggie
I love to do a What I Wednesday but sometimes Wednesdays don’t work for my normal eating schedule. Bowen and I are going fishing bright and early Wednesday am so how about a What I ate Tuesday? Thanks for hosting this post Jenn–it’s always lots of fun!
My morning started off with a quick breakfast of key lime greek yogurt, not the most healthy and filling but delicious nonetheless ! I am DIGGING this key lime flavor–it reminds me of that delicious key lime bread pudding from The Wash House I mentioned a few post back.
I’m pretty religious about having an apple a day around 10 o’clock, this morning was no different. I enjoyed a big ol’ honey crisp apple with a hot cup of joe. Speaking of hot, it’s blazing down here in Fairhope–I mean it’s really hot people. I usually make a salad on Sunday of romaine and red leaf lettuce for the week but I just got tired of it. Today, I had the most delicious Seven Superfood Salad from Publix. This mix contains broccoli, brussels sprouts, kale, cabbage, cranberries and pumpkin seeds.
Supper was super simple. I almost hate to post this recipe because it’s so easy but on those summer nights when you don’t feel like turning on the oven or heating up the stove–this dish is perfectly, satisfying. Tuna salad stuffed tomato is hard to beat in the summertime. I hope everyone has an awesome week. I’ll be back with my five favorites and a mexican dish in a couple of days!
Tuna Salad Stuffed Tomatoes
1 local, ripe tomato peeled and quartered
5 oz albacore tuna
1/4 c. onion, minced
2 T sweet pickle relish
1 T mustard
1/2 c. low fat mayo
1/4 c. full fat mayo
2 hard boiled eggs, chopped
kosher salt and cracked pepper to taste
For the hard boiled eggs, cover 2 eggs with water and bring to boil, cover and turn off heat for 12-15 minutes. peel and chop eggs. Combine tuna, onion, relish, mustard, mayo, salt and pepper. cover and refrigerate until ready for supper. There is nothing better than a ripe, summer tomato-it’s the perfect compliment to this tuna salad. Enjoy!
I pretty much eat a little dessert every night but I don’t want to spoil my favorites for the week. Stay tuned!
Here’s my Favorite Five Finds for the week–they’re almost under $5! Enjoy and have a great weekend!
Favorite Local: I love honey in the summertime, it’s so light and floral. I’ve been enjoying this local Kitrell’s honey in my coffee and oatmeal in the mornings. Order online HERE.
Favorite Dup: I have been using Bobbi Brown gel liner for as long as I can remember but recently I’ve had a hard time applying the liner because of fall out, it’s actually a mess and I’ve quit using it. As of late, I have been OBSESSED with watching beauty youtube videos (google Missglamorazzi & Jaclyn Hill)–I’ve been getting lots of good tips from these gals. My favorite tip of all is a DUPLICATE for the Bobbi Brown eyeliner. It’s maybelline gel liner and it literally is just as good if not better than Bobbi’s formula I love the application brush too, check it out next time your in need of eyeliner
Weekend Favorite: Freeby..seeing my family briefly this weekend–I cannot wait! Pac and Brit are finding out boy or girl this weekend and I about about to burst! Also excited to see our Memphis friends finally!!!
Favorite Sweet: I LOVE this biscotti! I feel like I say this a lot but I didn’t really like biscotti until I tried this salted caramel yumminess at Kim’s. It’s the perfect afternoon “pick-me-up” with a cup of coffee! This week I recently wrapped a few of these salty cookies in a cellophane bag for a new friend I had coffee with, they are the perfect two-bite treat. We don’t have a Costco in Fairhope but you CAN Amazon these HERE!!
Favorite Splurge: Well, not really a splurge..just $20. I love Nico & LaLa-they did our Christmas card this year and I am constantly checking their site for personalized gifts. I LOVE this stationary, what a fun wedding gift or happy for someone Check out Nico and LaLa HERE.
I‘ve decided this is the perfect breakfast for entertaining weekend guests. At first thought, I figured Bowen and I would enjoy this as our nightly dessert, after a drizzle of syrup and a sprinkle of powdered sugar I’ve had a change of heart. I made this dish several days ago and baked it off this am, the longer it sits the better it gets. Fluffy is the only words I have to describe this pudding, sweet & fluffy.
It’s perfect for entertaining because it can be made three days in advance, all you need to do on Saturday morning is pop it in a 350 degree oven for 20 minutes and your ready to enjoy! This bread pudding puffed up like a soufflé–to be so decadent it’s actually quite light. I didn’t add any sugar whatsoever so it’s not all overly sweet if you can believe that. Fresh vanilla bean makes a big difference in this dish– a little bit of luxury to your Krispy Kreme’s.
Krispy Kreme Donut Bread Pudding
1 dozen donuts, sliced in half and horizontally
4 eggs, whisked together
1/2 c. whole milk
splash of heavy cream or half and half
1 vanilla bean, sliced & seeds removed (substitute 1 T vanilla extract)
What you do: Whisk together the eggs, milk, cream and vanilla beans seeds. Next, layer sliced halves of donuts and pour over custard. Cover and refrigerate for up to 3 days. To bake: pre heat oven to 350 degrees. Cover dish with aluminum foil and let bake for 20 or so minutes (until pudding is puffed up and golden brown on top). Serve with warm syrup and powdered sugar. Must have glass of milk to wash down
Hello! I hope everyone had a wonderful weekend–we sure enjoyed our visit with the Weirs.
After two runs and lots of lettuce, I am just now starting to come out of my food coma. We really enjoyed ourselves and made sure to dine at our favorite places this weekend (including Krispy Kreme). One of our favorites places to eat is the Wash House, they have the BEST key lime bread pudding in the world. I don’t even like bread pudding and this might be my all time favorite dessert –I ate an entire plate by myself
To satisfy my craving, I’ve got a bread pudding recipe using Krispy Kreme donuts you don’t want to miss this week.
My day off has been a day full of farmer’s markets, sun and water. I have been trying to get back on my green eats and this salad was just the ticket! I LOVE this dressing. It’s my favorite recipe I’ve made, mom asked me how come this was my favorite and I have decided it’s the ingredients–local honey from the farmer’s market, fresh herbs from my yard, white balsamic vinegar and whole grain mustard. I hope you enjoy this recipe and it gets you back on track too!
White Balsamic Herb Vinaigrette
1 T whole grain mustard
1 clove garlic
1 bunch basil
1 bunch parsley
2-3 sprigs fresh oregano
2 tsp honey
1/4 c. white balsamic vinegar
1/2 salad oil (vegetable oil)
salt and pepper to taste
Pulse ingredients in food processor until combined. Easy huh?
Warm Salad with Seared Tuna
1 6 oz tuna filet
1 T soy
1 T olive oil
1-2 tsp brown sugar
1 bunch asparagus, roasted on 400 for 10 minutes
1 cup red leaf lettuce
1/2 cherry tomatoes, halved
2 T white balsamic vinaigrette
I very quickly marinated fish (no longer than 15 minutes)..Heat sauté pan with 1 T coconut oil (or olive oil) on medium high heat until smoking then add fish and sear on all sides. Take off heat. In the meantime, combine lettuce, roasted asparagus, tomatoes and vinaigrette. Place seared tuna on bed of lettuce and enjoy!
It’s that time again..time for the weekend and for Five under $5
First Favorite: My first favorite is this new yogurt, well new to me, Liberte. Beck Weir bought it when they were here moving us in. It’s really more like dessert (do not look at the
9% fat content whatever you do), it’s made with cream and oh so good. Go ahead…treat yourself.
Weekend Favorite: Okay. This is a cheat, it’s free but it’s on this week’s favorites list. Bowen’s parents are coming for the weekend and I am ecstatic! We have big plans ahead–the Art Walk Friday, deep-sea fishing, our favorite sushi.. I can’t wait to see them and will be sure to post pics next week.
Favorite Sweet: Chocolate Covered Gummy Bears. These are the bomb. I first had these little tiny sweets at a candy store in Rosemary Beach. Assuming no where in Fairhope carried this unique treat, I starting making my own by dipping gummy bears in chocolate and letting them harden. Yesterday I found a bag at Walgreens–yes! Do yourself a favor and try these!
Favorite Pour: I’ve been making a homemade dressing every week for salad but this Sunday an asian style vinaigrette caught my eye at the store and I caved. YUM! Annie’s Naturals Gingerly dressing is very similar to a typical house ginger dressing from an Asian restaurant. It’s only been 4 days and I’ve made quite the dent in this dressing.
Favorite summer product: Alba sunscreen was sent to me for consideration while I was at At Home and I just got around to using it. I am surprised to say this is my favorite screen ever. It’s very thick but non greasy, doesn’t clog pores, has no fragrance and is very protective. I have been putting it on my face since we got here and it’s keeping my freckles at bay pretty nicely.
I hope y’all get out and enjoy this beautiful, warm weather we are having!! Happy summer friends
I love this meal, so much so that I ate it twice! It’s easy and quick to prepare–perfect for a work day meal. This skirt steak is just as delicious over salad (the next day) as it was in stir fry. A few nights ago Bowen and I enjoyed this supper of grilled skirt steak over stir fried peppers and rice. I came home at lunch to marinate meat and by 6 we were ready to grill.
Skirt Steak Marinade
per 1 lb beef
2 T soy sauce
2 T brown sugar
2 T olive oil
2 cloves crushed garlic
Place ingredients in ziplock bag and let marinate for up to six hours.
Stir Fry Peppers
1/2 onion, julienned
1 red bell pepper, julienned
2 cloves garlic, minced
2 tsp coconut oil
1/4 c. chicken stock
1 T brown sugar
1 soy sauce
pinch red pepper
Heat wok with oil until just smoking, add in peppers and onions until slightly soft, add in garlic, crushed red pepper, soy sauce, brown sugar and chicken stock, stir for a minute or two and turn off heat. Serve over rice.
I keep stumbling upon new products/food-related items that I can’t live without it and I think its time I share a weekly favorites roundup with you all!
Everyone week I’ll try and share a few of my favorite things, let’s call it five under $5
Hope you enjoy!
I don’t think you’ll miss the common theme here–coconut. I don’t know if it’s summer or Fairhope that’s brought out the
coconutty in me but I can’t get enough:)
My first favorite has made an appearance here before, coconut cream fruit bars. YUM. These are so delicious–creamy, sweet and a little chewy from the coconut pieces in these bars. If you like a pina colada, you will LOVE these.
I discovered this coconut milk this week actually. I have been buying coconut almond milk but by accident I bought straight coconut milk (silk brand) and it is TO DIE FOR. It is literally thick and creamy and decadent. This coconut
cream milk makes the absolute best oatmeal, no extra sweetener needed! I also love this milk as the liquid portion of my smoothie. 1/2 c. coconut milk, 1/2 banana, handful of frozen peaches, handful of spinach, a splash of water and you have the best summer pick me up ever. The only issue is there is a quite a lot of fat in this milk, I may need to ease up on my usage, my carton is almost empty
“Bring a little paradise to your everyday routine. Silk®Original Coconutmilk adds a creamy, tropical taste to smoothies, works like a dream in recipes and delivers pure yum straight up in a glass. Each serving provides 50% more calcium than dairy milk,1 for a delicious 80 calories a cup (and 5 grams of fat..oopsie)
Has anyone else heard of oil “pulling”? I guess the product here would be coconut oil. I have been using coconut oil for everything from hair conditioner to wrinkle cream and now to “pulling”–I’m only on my third day of this so I can’t give you any clear results from my findings but so far I think my teeth feel cleaner? Oil pulling means to swish coconut oil in your mouth for twenty or so minutes–according to Gwyneth (real reliable source, right?) “it’s supposed to be great for oral health and making your teeth white. It’s supposed to clear up your skin, as well”.
price: Walmart has the most reasonably priced coconut oil- $5.98-$6.98
My next favorite is only sold in Memphis but I know you can order it! This product was sent to me for consideration for the magazine when I was at At Home. Oh my gosh it’s the best (healthiest) waffle mix. It’s very cinnamon-y which I love. And its gluten-free, soy-free and dairy free. What I love most about this waffle mix is the energy it gives me! Healthy carbs=long runs!
so this product is actually $10 but per waffle it’s really much less. I made at least 10 waffles from this mix and froze all but two so I had breakfast ready every morning for over a week!
Ingredients: organic buckwheat flour, organic coconut flour, arrowroot, organic almond flour, xylitol, organic flax seed flour, organic coconut palm sugar, baking powder, pysllium husk powder, salt, ground nutmeg, organic ground cinnamon
and my last favorite is my favorite magazine..the June issue of AT HOME is out!!! I sure miss being editor but love looking through at how awesome the magazine looks!! Check out my article on Fairhope in the latest issue HERE
Hey friends, hope y’all had a wonderful holiday weekend celebrating with lots of yummy food and friends and family.
We got to go to the beach this weekend and see some Memphis friends and some college friends so we were quite the happy pair! Yesterday we grilled burgers, fried french fries and had corn and salad. I like to make a HUGE salad on Sunday, spin my lettuce, make my dressing and portion out all my toppings so that I have lunch all week and sometimes supper (when Bowen is gone).
My herbs are getting out of control so I decided to make an herb vinaigrette for my weekly dressing. This dressing is man–approved too, Bowen never wants a salad with his burger but he did yesterday after tasting this tangy, vinaigrette.
1 bunch basil
1 bunch parsley
2 cloves garlic
2 tsp ground mustard
2 T apple cider vinegar
5 T salad oil (I used 2 T olive oil and 3 T vegetable oil)
2 tsp brown sugar
kosher salt and cracked pepper to taste
The best part about this dressing is there is no chopping involved. I used my food processor and just blended away. Enjoy!
And how about a french fry recipe to go along with your salad? Its all about balance, right?
Crispy Seasoned Waffle Fries
3 russet potatoes, sliced on the mandolin
1/4 c. flour
1 tsp kosher salt, 1/2 tsp cracked pepper
big pinch of red pepper
oil to cover, 2 inches up a dutch oven
Slice potatoes on waffle setting of a mandolin, heat oil. Let potatoes sit in cold water (to remove starches). Dry potatoes and toss in zip lock with flour and seasonings. Fry potatoes in batches until crispy and golden, drain on paper towels and season with salt.
We are getting really close to 90 degrees down here in Fairhope which is slightly scary because it’s only May. But if you know me, you know I love it!
What is more perfect in the summertime than homemade ice cream?
Homemade ice cream reminds me of being at my Aunt Lee lea’s house with all my cousins celebrating a birthday or just celebrating summer. If family is coming and it’s summer we usually have ice cream–I’ll never forget the homemade ice cream we had at our house right before I left for school in New York with my cousins and family, so maybe this ice cream is extra special because it reminds me of my family or maybe its just that good!
Hope you enjoy this recipe–we did!
Homemade Vanilla Ice Cream
(recipe adapted from cook’s illustrated)
what you need:
1 3/4 cups heavy cream
1 1/4 cups whole milk
1/2 cup plus 2 tablespoons sugar
1/3 cup light corn syrup
1/4 teaspoon salt
What you do:
Cut vanilla bean in half lengthwise. Using knife, scrape out vanilla seeds. Combine vanilla bean, seeds, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily (for five to ten minutes).
Meanwhile, while cream mixture heats, whisk yolks and remaining 1/4 cup sugar in bowl until smooth, about 30 seconds. Slowly (very slowly) whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes.
We got our ice cream maker from good ‘ol Walmart for no more than 20 dollars last summer and its still working just fine. Place cooled custard into ice-cream maker for 20 or so minutes until thick and creamy.
this is slate’s “please give me some of whatever that goodness is face”–be back soon!
I have so much to catch y’all up on! I am back in the working world now so that tends to put my blog on hold for a bit. Once I get in the swing of things I’ll get back in my normal routine so bear with me please! I do have one recipe to share with you thats very close to my heart. This is a simple recipe but one of my all-time favorites.
My mom has been making these brownies for me (and my friends) since we were little. I know my childhood friends reading will remember these brownies with me. Every summer a group of girls would come to my house for the weekend and we would go out on the boat and to the water park Saturday, the one constant for this yearly tradition was caramel brownies.
For our last small group of the year (tonight) I’m bringing chocolate caramel brownies (and homemade ice-cream). Bowen and I have only been in our new group for a few weeks but we are so blessed and thankful for these friends opening their arms to us new kids.
Mom was here this week with me so of course she had the idea of making homemade ice cream and caramel brownies. We also enjoyed ourselves some blue crab Wednesday night–our absolute favorite. We went to Billy’s Seafood–a place in Bon Secour my mom has been going to with her mom since I was born (maybe even before), and now I live just 3o minutes from our favorite beach stop.
1 box german chocolate cake mix
14 oz package Kraft caramels, unwrapped
1 -5 oz can evaporated milk, divided
1 stick butter, melted
12 oz semi sweet chocolate chips
½ cup chopped pecans, toasted
What you do:
It’s been a great day down here in fun city. Before we moved or even starting thinking of moving, we called Fairhope fun city. Now that we live here it’s pretty fitting for our new town.
My day started at Bible Study Fellowship this morning which I cannot get enough of–I sure will miss meeting when we break for summer. I am so thankful for this time of transition, although change is always a challenge I see God working in my life and have a deeper desire to know Him more and there’s nothing sweeter than feeling Jesus’ presence.
After an afternoon spent at Starbucks working on a couple magazine articles and a VERY long run at the water I came home to start on one of Bowen’s childhood favorites, Meatloaf.
I have to admit I had never had meatloaf until a couple of weeks ago. My mom didn’t make it that I can remember and I’m not that much of a beef eater. Well, have I ever been a changed woman after tasting Beck’s meatloaf! We had a bite of the leftovers from the fridge the last time we were in Memphis and OH MY GOSH. So moist! So flavorful! I couldn’t believe my taste buds.
I had to have the recipe and I had to make this for
myself Bowen so we could enjoy a whole dish of this deliciousness. I can’t say it was as good as his mom’s but he enjoyed it and so did I, here’s the recipe that was shared with me. The topping is my favorite part–I like a little bit of the caramelized top on every bite.
Changes to the above recipe: Add tomato sauce to the beef mixture (instead of the top) and bake thirty minutes then add a mixture of 1/2 ketchup and 1/2 brown sugar to the top–bake another 10-15 minutes.
We finished our night at the lake–Bowen fished..
and I cheered them both on
Lemon squares are one of my favorite spring-time desserts. Except I don’t love it when a lemon bar is too lemon-y if you know what I mean? I like the flavor to be more sweet and subtle then tart and tangy.
For this recipe, I cut back the amount of lemon just and cranked up the lemon zest portion of the recipe. That did the trick for me! If you like your lemon bars on the tart side I would follow the recipe as is!
I hope everyone had a wonderful Easter Sunday yesterday! We sure enjoyed our time with my brother and sister-in-law and look forward to many more holidays celebrated with them!
(recipe from Williams-Sonoma Essentials of Baking)
What you do:
Pastry Crust: Using a food processor, combine the flour, powdered sugar and salt and pulse three times or until blended. Add the butter and pulse 6-8 times or until the mixture forms large, coarse crumbs the size of small peas. To make by hand: stir together flour, sugar and salt then using two knives, cut in the butter until mixture forms large coarse crumbs.
Press the crumb mixture into the bottom of prepared pan. Bake crust (in 150 degree oven) until golden brown and the top feels firm when lightly touched, 15-20 minutes. Set aside and reduced heat to 325 degrees.
Lemon Filling: In the top of a double boiler (or a large metal bowl over a pot of simmering water) whisk together the whole eggs, yolks, lemon juice and granulated sugar until sugar dissolves. Next add butter pieces. Using a whisk, stir constantly until butter melts and mixture is thick enough to coat the back of a spoon (about 12 minutes)–make sure water is simmering not boiling and not touching the bottom of your bowl. Strain mixture through mesh sieve and add zest. Allow mixture to cool for ten minutes then pour into baked crust. Bake until center is set-13-17 minutes.
Add powdered sugar and enjoy!
Happy Saturday! And happy almost Easter
Tomorrow is the day The Lord has risen! I no longer live but Christ lives in me!! What an AWESOME day we celebrate, what an AWESOME God we serve!
I picked up an incredible book last night that I took from my parents at some point years ago. After reading just the beginning of this book last night I just say WOW. My world has just been rocked..order this book HERE and read with me if you want to hear some TRUTH! -The Integrity of God by R.B Thieme
Bowen and I have been on the road so much we decided to stay put this weekend in our new home. My brother and sister and law are coming from Columbia tomorrow to worship and fellowship together–this will be Bowen and my first Easter together and our first Easter hosting lunch
I’ve been a busy bee in the kitchen this weekend. I’m making my family’s favorites: deviled eggs, my Aunt Lee Lea’s cheesy garlic bread along with scalloped potatoes, roasted pork tenderloin and lemon squares.
I’ll be posting the recipes throughout the week so check back soon. Happy Easter to you and yours!
Oh and I’ve got to share our breakfast this morning–we had a pretty perfect first Saturday in Fairhope..
Just add water pancakes–I can’t take credit for these beauties, Bowen did the flipping and the syrupin’
and then this happened which was a LONG one for me but with the gorgeous weather and awesome views I couldn’t quit
I came home to hydrangeas Bo bought as our house-warming gift from his Nora
We rode our bikes around town and by the water and enjoyed the Earth day festival on the water–sno cones and music followed by mexican and fishing
Bowen and I had a big weekend grilling out Friday at home and celebrating friends in Jackson Saturday night. Since we’ve been home I have made this recipe AGAIN–it’s so easy and delicious. Every time I make pork tenderloin I use this marinade–it’s a no fail delicious mix and I can’t seem to try another new. The brown sugar in the marinade caramelizes and creates a nice crust while the soy and garlic add a savory, salty element to the tenderloin.
After a day at the beach Bowen fired up the grill for the first time this year–we made roasted potatoes, broccoli and grilled pork tenderloin. A couple of days later I made a portion of pork tenderloin for one along with smashed potatoes (the easy way).
Pork Tenderloin Marinade & recipe
1/4 c. soy sauce
1/4 c. brown sugar
3 cloves garlic, minced
1/4 c. olive oil
Mix ingredients together and cover 1 pork tenderloin for up to 6 hours. Grill or roast on 400 for 10 minutes on each side or until internal temperature reaches 140 degrees (let rest for 10 minutes and temp should rise to 145 degrees)
Easy Smashed Potatoes (for one)
2 yukon gold potatoes
3 T half and half or milk, warm
1-2 T butter
kosher salt and cracked pepper to taste
What you do: Cover potatoes in foil and roast at 400 degrees until tender. Place in bowl with milk, butter and salt and pepper. Smash and enjoy!
For the roasted tenderloin for one, I used the same marinade and roasted the pork at 400 for twenty minutes or until the internal temp was 140 degrees. I glazed mine the last five minutes of cooking with raspberry chiptotle sauce. For the sauce, click HERE
This dish is easy, delicious (pretty healthy) and ready in under 15 minutes! It’s also a “use what you have” dinner–you can sub any vegetables/protein and the end result should be equally tasty!
Today I’ll be participating in WIAW (hosted by Peas and Carrots)… I LOVE reading these post and since I’ve got some free time on my hands while looking for a job ..why not?
Today breakfast was yogurt on the go. This morning I went to Bible Study Fellowship (which is awesome) and on the way I enjoyed a peach chobani and Fiji apple.
Lunch came before a long run so I know I needed FUEL. Today was a salad filled with spinach, broccoli roasted chicken and a store-bought vinaigrette. I also enjoyed some sour gummy worms on the way to the water.
My favorite part of living in Fairhope so far is the view (and the warm weather), I am fully taking advantage of having my afternoons off my spending lots of time outside–during which I am catching up on Harvest sermons. Walking outside and worshipping is my heart. If you have an hour go listen to Kennon’s sermom HERE “The Cost of Discipleship” it is one of the most awesome messages I’ve ever listened to.
This afternoon I juiced a beet, apple and celery and had a flourless fudge cookie for my snack.
And for supper….
Creamy Chicken Pasta with Spinach
8 oz chicken breast, cooked and cut into bite size*
pasta of your choice, gf pictured here
1/2 onion, chopped
3 cloves garlic, minced
1 handful spinach, chopped
1 c. mushrooms, sliced
1/2 c. chicken stock
2 T caramelized onion (still using these from mom)
1 T flour/gf flour
2 T heavy cream
1/4 c. parmesan
*Beck sous vide chicken and froze them–Bowen and I got to take a few home:)
What you do: Saute onion and garlic until fragrant in 1 T oil-seaons with kosher salt and cracked p. Add mushrooms and sauté then add flour and stir for a couple of minutes until raw flour taste is cooked off. Add chicken stock and reduce until thickened, add in chicken and spinach and combine. Lastly, add in pasta, heavy cream and parmesan to taste.
Oh and Slate and I shared a flourless fudge cookie for dessert
I confess I am addicted to Chai Lattes from Starbucks..I’ve tried to make chai tea at home and add milk but nothing compares to an afternoon trip to my favorite coffee stop. I realize what a waste of money this
everyday weekly treat is and luckily (for Bowen) theres not a Starbucks in Fairhope. I have a solution though! If you like chai lattes or a sweet afternoon pickup you have got to try this sugar free mix I picked up from World Market–IT IS THE BEST. If you don’t leave near a World Market you can order the mix HERE. ”
Now on to more hearty things like supper.. Bowen and I have been trying not to spend so much money at the grocery. I’ve been known to spend my whole paycheck on groceries–I once told a family friend while I was in culinary school that “I was a chef and that justified my grocery bill,” HA! Bowen didn’t let that one fly and since our move we have been getting creative in the kitchen. Luckily this weekend my mom and Beck both sent us home with LOTS of frozen meats and meals. Last night mom made us delicious roasted chicken, rice pilaf and green beans. Tonight I made a chicken florentine casserole with the leftovers and it is to.die.for. I swear.
I don’t love casseroles. I despise cream of mushroom soup and since every casserole I have ever tried to make calls for a can of cream of (insert vegetable here), I tend to avoid them all together. Well, this is delicious and I think I love this so much because of the caramelized onions. Mom sent back a portion of caramelized onions she made and I added them to the spinach mixture. This recipe also contains a “homemade” cream of mushroom soup. Hope you enjoy this quick, easy and delicious supper. Oh, and for those of you wondering, it’s gluten free and semi healthy
Chicken Florentine Casserole
14 oz chicken, cooked and shredded (I used a thigh, leg and breast)
1/2 onion, chopped
3 cloves garlic, minced
3 c. spinach, chopped
10-12 button mushrooms, sliced
1/2 parmesan, grated
corn tortilla chips, crushed*
1/4 c. caramelized onion (to caramelize onion cook low and slow for 1-2 add,
add in dash of sugar and salt and P)
1/2 c. whole milk
2-3 T heavy cream
1 T GF flour
*we had these on hand, use any bread/chip/crunchy topping you would like
What you do: Sauté onion and garlic in 1 T butter until fragrant, add spinach and sauté until wilted. Next, add sliced mushrooms and sauté until soft. Season with cracked pepper and kosher salt. Add in 1 T gluten free (or AP) flour and stir, pour in milk and creak and let thicken. Lastly, add in the chicken and parmesan and stir together. Bake dish at 375 for 20-25 minutes or until bubbly and Voilia! Dinner is done!
Hey friends, I wanted to pop in (from Starbucks) and say a quick hello!
Bowen and I are all settled in down here in Fairhope-our parents were the biggest blessings getting us moved in and organized. I called it the dream team because every box but a few were unloaded and unpacked, it is very hard to believe in just one week our whole lives moved from Memphis to the bay.
morning fuel↑oatmeal with blueberries, bananas, almonds and coconut syrup
So far we are adjusting to life in utopia wonderfully and with lots of grace. Bowen and I both know how important this transition time is to keep our eyes on Jesus and keep running hard after Him. We hope this move will glorify His name and we will come to know Jesus more and more.
Normal life really has picked right back up, I had an interview Monday and another tomorrow, I also started Bible Study Fellowship this morning which I am certain will be one of the many ways I see more of Jesus down here in Fairhope. Bowen hit the road this week back to El Dorado headquarters yesterday and will be home tonight–whoopee! For now I will leave you with some pictures of mom and my trip to Rosemary Beach a week or so ago and some shots of our new home. I fully intend on blogging ALL THE TIME from my new kitchen. Please stay tuned for lots of recipes and less of re-caps
Well I am home again, home again! Bowen has already started focusing his time in Baton Rouge and New Orleans (i.e-one main reason we are moving further south) so with yesterday being my last day of work, I came home to be with my family and I get to see Bowen tonight which is exciting. I will be very thankful when he doesnt have to drive back to Memphis from so far south week after week. As sad as I am to leave Memphis and our home, I am very excited for more time with Bowen–and the beach
I am also so happy to see my family and get back in the kitchen! Our favoritest restaurant in Jackson is Walker’s. Mom and I are in love with the miso-glazed sea bass dish that we so often order. Mom “bribed” me to get home sooner she says, with sea bass. By the time I got home yesterday, mom had already called Walker’s and gotten the recipe for miso-glazed sea bass, forbidden black rice and red curry coconut broth. YES! and now I am sharing it with you..
Does anybody remember how obsessed I was with Antica Posta in Atlanta (see post here)–the sea bass from the first night of our honeymoon? Well, I said it was the best I had every had and that was true until last night. This was the moistest, most delicious sea bass/fish I have ever put in my mouth. AND it took three minutes to cook! I broiled the sea bass in a 500 degree oven for 2 minutes on one side, flip and one minute on the other. Hope you enjoy this wonderfully fragrant dish!
Miso-Glazed Sea Bass
Ingredients for miso marinade-let sit for 3 hours-or over night.
What you do: Boil above ingredients and cool down.
To broil sea bass: Place in a saute pan with 1 T butter, add sea bass and broil in 500 degree oven for 2 minutes for 1 inch thick sea bass. Flip and broil for 1 minute, serve with black rice and coconut curry broth.
Red Coconut Curry Broth (recipe adapted from Ellie Krieger)
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 tablespoons red curry paste
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
What you do:
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
*note to self-our broth reduced a little too long, we made it earlier in the day and re-heated for supper and the sauce somewhat broke. So, make this right before service
Forbidden Black Rice (makes 2 1/2 cups)
Makes about 2 1/2 cups
1 cup forbidden rice, rinse with cool water
Combine 1 part rice with 2 parts water in a heavy pot with a tight-fitting lid. Bring to a boil, cover, reduce heat to low, and simmer gently until rice is tender and most grains are slightly split, 25 to 40 minutes. Drain excess liquid if necessary. Stir and serve with coconut curry broth.
And y’all check out the latest issue of At Home HERE, I dont like to pick favorites but I think it is my most favoritest yet.
Well, I am not sorry to say we are still stuck on our sous-vide machine. I will do a post soon, very soon on something other than sous-vide (enter protein here) but until then we can’t get enough of our little thermometer that could.
Blakeney and Jake came over Friday night for a “grilling” night, except we sous-vide then seared for maybe two minutes on the grill. I also made roasted potato wedges and a sour cream dipping sauce.
When entertaining, I like to cook things that don’t need my attention all night! These roasted potatoes took care of themselves in the oven and the sour cream sauce can be made several days ahead.
Bowen’s mom brought us back my two FAVORITE cheeses from San Diego–Burrata and humboldt fog (thanks Hallie and Mary Louise!!). Of course we had to have Burrato and tomatoes (I used heirloom since vine tomatoes are not yet in season) and humboldt fogs with fig jam. Here’s some pics of what we served up this weekend.
Cooking these days while showing our house is limited, I feel a raw foods diet coming on quickly but stay tuned, once we get in our new kitchen I will be pumping out lots of new recipes. Happy Monday everyone–hooray for sunshine!!
Sour Cream Chive Dipping Sauce:
3/4 cup sour cream
1/2 lemon, juice and zest
2 T chives, minced
2 cloves garlic, minced
kosher salt and cracked pepper to taste
Combine ingredients and serve. The longer it sits, the better it gets
Sous Vide Steaks
Season steaks with kosher salt and cracked p, add butter and herbs and steaks to vacuum seal bag or ziploc and seal airtight. Set water bath temp to 124 degrees, for 1 hour (for 2 inch thick steaks), thicker steaks will stay in water bath longer (use google for a guide)..take steaks out of sous vide bags and sear in skillet on both sides with 1 T heated oil..
I am getting pretty good at making salad bowls for lunch these days..with spring just around the corner I always like to jump start my diet with lots of green veggies and the easiest way for me to do this is at lunch with a salad. When Bowen is home, he likes our green vegetable to be an afterthought–not the main show, so lunch for me is when I get my green in. I have been making extra veggies at night so that I can add lots of goodies to my salad the next day. By now we have all heard of the green machine smoothie/juice–here it is in salad form along with a semi healthy vinaigrette I have been making weekly.
Lemon & Garlic Vinaigrette
4-5 garlic cloves, minced
1-2 T ground mustard
1/4 c. white vinegar
1/4 c. lemon
1 cup salad oil
kosher salt and pepper to taste, fresh herbs (optional)
whisk together garlic ground mustard, vinegar lemon and salt and pepper. Slowly drizzle in oil until emulsified.
Green Machine Salad
1 bunch of asparagus, roasted and chopped
1/2 avocado, chopped
1 handful spinach
1 handful green leaf lettuce (I salad spin a head of lettuce Monday and eat on this for a week)
1 c. broccoli
toss veggies together with lemon & garlic vinaigrette
By the way! Here’s a peek at our kitchen–I can’t wait to get in there and get cooking
Enjoy your green machine–this gives me energy all day long, now off to work I go!
I think Valentine’s is one of my favorite holidays. If you know me you know, I love hearts and I love pink.
I cannot believe Osso Buco night was a success. I was very hesitant to recreate mom’s dish because she is the best cook I know and this was one of the best dishes she has ever made. I followed her recipe (cooks illustrated) to the “t” and I can promise you it was identical, the only change mom made was using veal stock instead of chicken (definitely a must).
So if you want to recreate this at your house it’s as easy as 1,2,3- only a few steps are needed and a few hours of slow roasting and you will be set. Enjoy!
- 7tablespoons vegetable oil
- 6veal shanks (8 to 10 ounces and 1 1/2 inches thick each), tied around equator with butcher’s twine
- 2 1/2cups dry white wine
- 2medium onions, chopped medium
- 2medium carrots, peeled and chopped medium
- 2medium celery ribs, chopped medium
- 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 2cups low-sodium chicken broth
- 2bay leaves
- 1(14.5-ounce) can diced tomatoes, drained
- 3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 2teaspoons minced lemon zest (see note)
- 1/4cup minced fresh parsley leaves
1. FOR THE OSSO BUCO: Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. Heat 2 tablespoons of oil in large ovenproof Dutch oven over medium-high heat until smoking. Meanwhile, dry shanks thoroughly with paper towels, then season generously with salt and pepper. Place 3 shanks in single layer in Dutch oven and cook until golden brown on one side, about 5 minutes. Flip shanks and cook on second side until golden brown, about 5 minutes longer. Transfer shanks to bowl and set aside. Off heat, add 1/2 cup of wine to Dutch oven, scraping bottom with wooden spoon to loosen any browned bits. Pour liquid into bowl with flavorful browned shanks. Return pot to medium-high heat, add 3 more tablespoons oil, and heat until shimmering. Brown remaining shanks, about 5 minutes for each side. Transfer shanks to bowl with other shanks. Off heat, add 1 more cup wine to pot, scraping bottom to loosen browned bits. Pour liquid into bowl with shanks.
3. Set pot over medium heat. Add remaining 2 tablespoons oil and heat until shimmering. Add onions, carrots, and celery and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add garlic and cook until lightly browned, about 1 minute longer. Increase heat to high and stir in broth, remaining cup wine, juices from veal shanks, and bay leaves. Add tomatoes and veal shanks to pot (liquid should just cover shanks). Cover pot, bring to simmer with lid slightly ajar, and place pot in oven. Cook shanks until meat is easily pierced with fork, but not falling off bone, about 2 hours.
**DONT SKIP THIS__the best part!!! 4. FOR THE GREMOLATA: Combine garlic, lemon zest, and parsley in small bowl. Stir half of gremolata into pot, reserving rest for garnish. Season with salt and pepper to taste. Let osso buco stand, uncovered, for 5 minutes.
5. Remove shanks from Dutch oven, cut off and discard butcher’s twine, and place 1 veal shank in each serving bowl. Discard bay leaves. Ladle some braising liquid over each shank and sprinkle with portion of remaining gremolata. Serve immediately.
Saffron Risotto (Cook’s Illustrated)
SERVES 6 AS A FIRST COURSE OR SIDE DISH
Don’t fret if you have broth left over once the rice is finished cooking; different brands of rice cook differently, and we prefer to err on the side of slightly too much broth rather than too little. If you do use all the broth and the rice has not finished cooking, add hot water.
1. Bring broth and water to simmer in medium saucepan over medium-high heat. Reduce heat to lowest possible setting to keep broth warm
2. Melt butter in 4-quart saucepan over medium heat; add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is very soft and translucent, about 9 minutes. Add rice and crumble saffron threads with fingers into pot. Cook, stirring frequently, until edges of rice grains are transparent, about 4 minutes. Add wine and cook, stirring frequently, until wine is completely absorbed by rice, about 2 minutes. Add 3 cups warm broth and, stirring infrequently (about every 3 minutes), simmer until liquid is absorbed and bottom of pan is dry, 10 to 12 minutes.
3. Add more broth, 1/2 cup at a time, as needed to keep pan bottom from drying out (every 3 to 4 minutes), and cook, stirring frequently, until grains of rice are cooked through but still somewhat firm in center, 10 to 12 minutes. Stir in Parmesan cheese, season with salt and pepper to taste, and serve immediately in warmed shallow bowls.
I got a juicer for Valentine’s day and I am IN LOVE. Bowen is slightly concerned about our grocery bill. I have already cleaned out our produce once and been back to fresh market for more vibrant veggies. I know with a blender and a strainer you can get similar results at home. It’s been done before at this house
1 beet, 4 celery stalks, handful of parsley, lemon and 1 apple–be back next week with more recipes, enjoy your weekend!
Well friends I have BIG news! We are MOVING!!!
After LOTS and LOTS and LOTS more prayer Bowen and I are moving to Fairhope, Al. We are just so excited we could pop–we have always loved Fairhope and with Bowen’s territory being focused in the area, the opportunity arose.
Last weekend the Weirs and the Giffins headed to Fairhope to see our new home, explore the town and visit a church (we loved). Friday night we all met in Jackson and mom made the most delicious supper-Osso Bucco with saffron risotto and homemade tiramisu.
I am recreating this for Valentine’s Day tomorrow so stay tuned for a recipe. We will miss our Memphis family and friends so much I can hardly stand it but we are looking forward with great expectations and full joy for what the Lord has for us
We know that Slate will have no problem adjusting–there is a cute little lake in our new ‘hood
1 teaspoon baking soda
1/2 teaspoon salt
BRRRRRRR. IT IS FREEEEEZING in Memphis, freezing. So, how about an ice cream sandwich recipe?
This one came to me in the middle of the night..Bowen and I eat a scoop or two of ice cream just about every night, we usually like a cookie to accompany our cream. Bowen makes sugar cookies and I make gluten-free chocolate chip, you know that ridiculously good, ridiculously expensive Pillsbury kind? I love it but it’s kind of silly to spend that much money on cookies every week. So I looked up a recipe and made my own. This recipe made a TON, I froze at least half of the dough–that way I can just cut a pinch off for my nightly desserts.
The cookies were different from the kind I buy, these didn’t fluff up like my store-bought ( I omitted the xanthum gum in the recipe-probably why), but they were delightfully crisp and chewy at the same time–wafer like and perfect for ice cream sandwiches.
Gluten Free Chocolate Chip Cookies
recipe adapted from King Arthur Flour
1 cup butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 teaspoons gluten-free vanilla extract
1 teaspoon salt
2 large eggs
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups chocolate chips
1 1/2 cups chopped nuts, optional
*See recipe for this blend below.
1) Beat the butter, sugars, vanilla and salt till fluffy.
2) Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.
3) Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda.
4) Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.
5) Cover the bowl and refrigerate for 1 hour, or for up to 2 days.
6) Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.
7) Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread.
8) Bake the cookies for 9 to 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.
Yield: 3 dozen cookies
Nutritional Info!! Serving Size: 1 cookie without nut Servings Per Batch:36 Amount Per Serving: Calories: 161 Calories from Fat: 71 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g . Cholesterol: 24mg Sodium: 119mg Total Carbohydrate:23g Dietary Fiber: 1g Sugars: 13g Protein: 2g.
How cute would these be for a summer birthday party? Make mini versions and freeze ahead, how easy and how cute!
OH YEAH!! It’s the last day to get your e-books from Harvest your health!! Don’t miss this awesome offer y’all.
It’s finally here!!! Today is the day!!
Honestly, I’ve never been so fired up about books! I love cookbooks so much, to me there as good as sitting down with a magazine and entertaining yourself four hours–it’s my way of checking out and relaxing. Harvest Your Health couldn’t come at a better time–every one one of these books offer information on getting healthy, organizing you life and staying fit.
My favorites among the 52 are “Paleo Recipes for Every Day”–food to keep you fueled all day long, Detoxifying- “21 day Paleo Cleanse”–a great way to start out your journey to healthy eating, “Natural Cleaning” and “Children’s Health” will be extra helpful one day and lastly “Run with No Pain”-easy and practical step-by-step exercise routine for treating low back pain in athletes and includes over 30 exercise videos that teach you exactly how to implement each section of the program.Phew. Okay so these couple of books would be well worth $34, except you get 52 E BOOKs for that price–it is 95% off. I hope y’all find these as helpful as me! Be back this weekend with recipes-Bo is going out of town and mom is coming so expect lots of cooking!
To purchase the bundle just click the link below, scroll down and you will be directed to a paypal checkout, easy-peasy
Hello! I know I am super late on a Christmas update but here goes nothing! We had a nice long break for Christmas and NYE which made getting up and moving today extra hard
We did LOTS of cooking over the holiday as usual and continued our cookie decorating tradition. This is a great recipe for sugar cookies and icing (for any season)! I will be using this cookie and icing recipe for the new year and years to come. We finished off the last of the Christmas cookies last night–until next year!
On Christmas day we had this beautiful prime rib…
and this sunset
I also opened up one of my favorite Christmas presents, straight off of iron chef…a sous vide temperature controller! We are using our crock pot as the “water bath”, with this little controller we can sous vide just about anything–stay tuned for lots of recipes (and experiments)!!
Don’t forgot Harvest Your Health Bundle sale starts TOMORROW!! Kick start your way to a healthy new year with cookbooks, e-books, diet plans and more
This is a supper I’ve been enjoying my whole life. Mom says she has been making this cranberry orange sauce since before I was born. I can also remember having cornish game hens growing up. I just love them, they are adorable and delicious (and $2.50 a piece).
I’ve never made cornish game hens for Bowen and he had never had them until yesterday–I do believe the little birds will be in our weekly meal rotation from here on..here’s the recipe I’ll be using. Hope you enjoy!
Roasted Cornish Game Hens (recipe for 2)
Rinse and dry hens after salt water bath. Place 1 T minced garlic, olive oil, salt and pepper in the inside of the bird. Do the exact same to the outside (1 T garlic, olive oil, salt and pepper). Roast birds in a 450 degree over until internal tempature reaches 160. If the birds begin to brown, cover with foil. Once cooking is almost complete (birds are turning golden brown), pour cranberry, orange glaze on hens. (see recipe below)
If you aren’t caught up, we had family over yesterday for early Christmas celebration. We also made my mimi’s strawberry conjealed salad, squash dressing, green beans and homemade rolls. Merry Christmas Eve everyone!!!!! I will be back tomorrow or the day after Christmas with some cookie and icing fun!
Merry Christmas! We just got back from an AWESOME service at Pinelake-always. We sure do love and miss our church, check out the sermon online HERE.
Since we’ve been home we have been eating and making Christmas candy. Mom made chocolate caramels, fudge, haystacks (or hayballs as Bo says) and chocolate covered cherries. Mom and I are decorating Christmas cookies tomorrow–along with helping set the Christmas table, its one of my favorite things!
Lucky Bo got to help this year
Family is coming over today for a lunch of butternut squash, cornish game hens, squash casserole and mom’s homemade rolls. I’ll be back with recipes tomorrow-I hope everyone is enjoying family and friends and the joy of the season today
Remember last week when I mentioned I had a HUGE sale/giveaway coming to this little blog soon? Well, it is ALMOST here!!! I am so excited about this deal, I can hardly stand it. I would like to give you every tiny detail but I am not quite sure how much info I need to give away yet..so for now I’ll give you a quick run down. I am partnering with Harvest Your Health for a MAJOR e books and magazine sale. Harvest your health bundle sale launches on January 3 at 6:00 am EST and ends on January 6 at 11:59 pm EST. During these few days, you have a chance to own
5 meal plans
1 private kitchen community membership
3 ONLINE magazines
1 ONLINE fitness plan (1 month for 1 penny)
20+ discount code
Total value is $849.79!!!!!! We are offereing this HUGE bundle FOR UNDER $40!! You will flip out when you see these amazing books, personally I would look into this just for the three magazines. Here is a sneak peek at some of the books being offered.
Hey friends-I figure I am WAY over due for a “What I ate Wednesday “(or Tuesday).. This has been my standard breakfast/ lunch this week. Supper for tonight will be baked chicken thighs, rice pilaf and a green veggie– I bet Bo is happy he’s on his own for supper
Breakfast lately has been a BIG smoothie. This morning I made a green berry smoothie with spinach (frozen), GF quick oats, greek yogurt and berries. This usually last me until an apple around noon.
For a snack I am loving salty edamame, followed by sour straws (not pictured). I made a big batch of salad Sunday in my salad spinner–romaine, carrots, tomatoes and green onions (helpful hint: don’t cut your tomatoes until right before lunch, your lettuce will brown)
AND, I thought it would be fun to share a video my mom sent me a couple of weeks ago. I was on my own this year for our tree-not wanting to spend a lot of money I used burlap ribbon we had to make a bow as my tree topper. My mom is THE QUEEN of tying bows. As much as a try I cant quite master her technique, this video has helped IMMENSELY. After watching a few times I am actually enjoying wrapping and tying bows this year (see below)
Mom’s bows–I’ve got a ways to go, but if your like me and want to learn-I hope you enjoy this video!
Thinking about how much I love icing and sugar got me thinking about a sweet and salty snack I could make this week. For Christmas happies this year I am making one of my favorite treats. I first tried this snack at Persnickety in Madison, MS.
I sent a picture of the popcorn to Bowen and said PLEASE buy me a bulk size bag of this stuff for Christmas. Well of course my mom knew it could be whipped in no time in our very own kitchen, we made it for Kim’s party (see HERE) and now I am making for my friends for Christmas. Hope you enjoy!
White Chocolate Peppermint Popcorn
1 bag buttered popcorn (you need the salty to counteract the sweet, trust me)
1 container almond bark (white or vanilla flavored)
1/2 c. crushed peppermint
Pop popcorn according to directions, lay cooked popcorn on sheet tray. In the meantime, melt white chocolate in glass bowl in 30 second increments until almost melted (not all the way!!), continue to stir until smooth and drizzle over popcorn. Now hurry and toss your peppermint pieces on the popcorn chocolate mixture before the white chocolate hardens. Enjoy or give away to enjoy!
Raise your hand if your favorite part of cinnamon rolls is the icing!! It’s definitely the best part for me, I do love the ooey-gooey center but I could honestly just spoon frosting and cinnamon drippings into my mouth and be perfectly happy. Mom made homemade cinnamon rolls over Thanksgiving that were to die for. We also have a cinnamon roll variation in the magazine for the January issue (coming soon!!) I won’t spoil the secret shortcut in the recipe our chef shares, but I will share with you mom’s soon-to-be-famous cinnamon rolls and my frosting recipe.
Mom’s Cinnamon Rolls
*note from mom: make sure to melt shortening
*to make cinnamon rolls from roll recipe: roll out dough into even layer, sprinkle with cinnamon sugar, roll tightly and slice cylinder (using a serrated knife) into one inch rounds
My Favorite Icing
2 c. powdered sugar
1/2 cup heavy cream
1-2 tsp real vanilla
Whisk together until smooth, don’t worry if the frosting looks too thick, once it reaches those warm rolls it will melt right in. MMMMMmm!!!
Tomorrow on the blog I’ve got the perfect Christmas treat for friends and family. I love this so much that I asked for it for Christmas…. Don’t miss this post! Be sure to follow Mississippi-Made, I also have a giveaway in January you won’t want to miss
Can y’all believe we are in December and Christmas is on its way!? Bo and I are getting pretty excited about our first Christmas
It has been FOREVER since I have posted a recipe!!! I KNOW. I KNOW. The time change really throws a wrench in my photography gears. I admit I can only photograph our eats in the daylight. I try at night but the photos never turn out looking appetizing..
Since Bowen and I don’t eat supper at 5 o clock its hard to snap photos of anything yummy. However.. I do get some sunshine in the morning. This isn’t much of a recipe but it’s what I’ve been eating non-stop. I got on an oatmeal kick before the wedding and it hasn’t stopped! This meal does not fit into Mississippi-made apparently. I asked my mom last time she was in Memphis if she would fix me some oatmeal before work she said, I don’t fix oatmeal I make grits. (for mom’s grit recipe click HERE).
Oatmeal and fixings
1 c greek yogurt
1/2 c GF oats (toasted)
cherries, (de frosted)
When its really chilly I eliminate the yogurt and make almond cherrie oatmeal, so yummy and good for you:)
I have been OBSESSED with Missglamorazzi vlog lately-ask Bowen it is driving him crazy She posts you tube beauty videos that are really informative and entertaining, she also does recipes and crafts–check out Ingrid’s apple crisp oatmeal recipe here.
If you haven’t already noticed, I really love my Skyros dishes ↑ If you live around Memphis go checkout the Skyros Designs Warehouse Sale that’s happening right now! I went by yesterday and was blown away at all the beautiful dishes at extremely marked down prices (bowls for $6!!)! There are SOOO many great gifts for Christmas (and weddings)! Stop by for shopping Thursday 12/5 – 10am – 6pm, Friday 12/6 – 10am – 6pm and Saturday 12/7 – 10am – 1pm
Whelp. I feel like I’ve skipped right over Thanksgiving and jumped into Christmas season with two feet! Working on the December issue of At Home will do that to a girl I guess. Last week we shot the Vesta Christmas Home for the magazine and a fabulous entertaining article for Christmas.
Pickering Boxwood ↑
I’ve also helped mom cook for Kim’s show last week (See Kim’s fabulous table above)! We were also side by side in the kitchen through the weekend-I had a BIG catering event this past weekend! Can’t wait to share photos and recipes with you all!
Well isn’t this fitting. My first Mississippi made post is a chicken pot pie, totally unplanned but I’ll take it.
My mom made Bowen and I a chicken pot pie this summer that was out of this world. With fall weather creeping in, I’ve been craving comfort food. Mom makes her own homemade chicken stock for this dish and I can tell you it makes all the difference in the world–so I did too.
From that chicken stock she makes a veloute sauce–something I learned how to do in school that’s now a staple in my kitchen. Sauté veggies, add 3 T of butter and 3 T of flour, coat vegetables in flour mixture then add 2 cups of homemade stock, simmer until thickened and finish with cream and fresh tarragon. Our filling is done! I cheated and bought a pie crust but nonetheless, I think Bowen was pleased–I sure was!
**SIDE NOTE After hours of simmering my homemade chicken stock on Sunday night I went to strain the liquid into the largest glass bowl I owned and then POP!!!!! It burst while I was mid pour, I do not know how I did not get sliced open-thank you Jesus for your protection! I lost over half my stock and had to re-do one of the potpies, moral of the story..NEVER pour hot liquid into a glass bowl, ever.
Homemade Chicken Stock
1 whole fryer chicken
6-8 stalks of celery, chopped
1 onion, chopped
4 cloves garlic, smashed
2 carrots, chopped
1 tsp peppercorns
1 bay leaf
What you do: Add all ingredients to a stock (NO SALT!) and bring to a simmer, cover and simmer until chicken is cooked through-do not boil. remove chicken from bone-set aside and add back bones, simmer on low for 2 hours.
And, I am so disappointed I didn’t have my camera card while making this dish. I did snap some iPhone photos, i promise it taste way better than these photos look.
Chicken Pot Pie
2 pie crust, store bought or homemade
1 whole fryer chicken (see above), pulled
1/2 onion, small diced
2 celery stalks, small diced
1/2 c. carrot, small diced
2 cloves garlic, minced
3 T butter
3 T flour
2 c. homemade stock
1 bunch fresh tarragon, chopped
What you do: Heat sauté pan with 3 T butter. Sauté onion, carrot and celery until fragrant, add garlic sauté for another minute (or until fragrant) in butter. Add 3 T of flour and coat vegetables, stir for 1-2 minutes. Add 2 cups chicken stock and simmer until thickened (1-2 minutes). Add fresh herbs and take off heat. Meanwhile blind bake (bottom layer) pie crust, then place filling in bottom pie crust and top with remaining pie crust. Egg wash top and bake on 375 for 30-40 minutes or until golden brown.
Please bear with me as SPICE site is still under construction–you should be re-directed to mississippi-made.com soon and all the pictures should be up and working in 24 hours, thanks for your support!
Finally! My little blog that could is up and running. However, you will see a few changes in the next couple of days to SPICE. My little blog title was born from a magazine I created while at Ole Miss. This blog was initially an extension of that food magazine prototype. I do feel like SPICE needs to be tucked away though–nothing about this blog will change except the title, which is pretty self-explanatory, I think.
Most everything I make comes from growing up in the kitchen with my mom and family, lots of these recipes and (a love for cooking) are passed down from her mom, my mimi. I just think its only fitting now that I’ve been out of college for a couple of years to move on from SPICE the magazine and into the next chapter of this blog. Mississippi Made was the first cookbook my mom ever owned, given to her by my dad on their very first Christmas married. My mom passed it down to my cousin when she was first married and then it was given to me. It was also my wedding registry book and I would say it’s one of the precious things I own. Here’s to more cooking and creating through Mississippi Made!
Good morning, GOOOD MORNING! So happy to visit with y’all this Friday morning! I started my day with a sugary, sweet treat. We had apples for supper, dessert and now breakfast. I added a variety of berries to my individual crisp this morning for an added boost of fruit.
Apple crisp reminds me of my Aunt Penny. I can remember staying in D.C with my Aunt and Uncle Buddy when I lived in New York. I always got fed well on my visits here, fed with scripture and with sweets!
I remember Aunt Penny letting me make an apple crisp on one of my weekend stays, she let me do the whole thing by myself because she knew how much I loved cooking–this is one of the times in my life I was really in search of what I wanted to do with my life and I can remember thinking how happy cooking made me and what a passion I had for this hobby of mine.
Anyways..what a special time this was and what a special sweet this is. I hope you enjoy as much as me
8-10 honey-crisp apples, sliced thin
1/4 c. sugar (more for tart apples)
2 T flour
2 T lemon juice
1 tsp cinnamon
pinch of kosher salt
For the topping:
1 c. flour (I used gluten free)
1. c. brown sugar
1/2 c. rolled oats (I used more)
1 tsp cinnamon
pinch of sugar
1/2 stick cold butter cubed (I used a little less)
What you do:
Dice or slice apples (skin on or off-mine were a bit bruised so I peeled them), then add lemon juice, salt, flour, cinnamon and sugar-toss and set aside. For the topping, Combine brown sugar, flour, oats, cinnamon and salt, then mix butter in by hand until incorporated. Butter raminkins or pie dish, add apples then topping. Bake on 375 for 60 minutes or until apples are tender.
Do yall know what one of my favorite things has been lately? Coming up with toppings from what we have at home. It’s just so exciting. For example, don’t have flour? How bout whizzing up some toasted bread in the food processor for your crumble- or cookies, crackers even cereal! I just think it is so neat you can make a fabulous dessert from fruit you already have, a little sugar and a “create your own” topping.
And lastly I hate these pictures are so awful because this sandwich was divine! We used a nine-grain loaf of bread (just like the kind you can get a publix!!!! But from Target, thanks mom) and a honey-glazed ham Bowen brought home from Huntsville, Alabama. For my Panini I combined a sharp cheese, ham, fig spread and honey crisp apple, on gluten free bread. SO, so yummy!
Along with this recipe, I’ll share a verse I learned while on one of my stays with Aunt Penny & Uncle Buddy-
“And the God of all grace, who calls you to His eternal glory in Christ, after you have suffered for a little will RESTORE you and make you strong, firm and steadfast”
1 Peter 5:10
W help, we stuffed ourselves on butternut squash pasta-bake last night. Not the mini butternut’s but the older sibling of the mini’s This dish screamed fall for me, I think Bo even liked the addition of a vegetable to his traditional mac&cheese. This dish was super easy, and super versatile. Like mom and I the night before, Bowen and I also spent supper thinking of all the variations you could make with this mac&cheese–the possibilities are endless! Here’s how I made ours..
Roasted Butternut Squash Pasta-Bake
3 small butternut squash, peeled/halved/cubed
1 lb pasta, any kind (we used Orecchiette)
1/4 c. hard, salty cheese (such as parmigiana,we used the last little bit of hard cheese the Weir’s brought us from Italy)
1/2 c. shredded mozzarella (what we had)
1/4 c. cream cheese
3/4 c. whole milk
1/2 onion, diced
3 cloves garlic, minced
parsley, parmesan and bread crumbs (or crackers) to top
This recipe is super easy because there is no béchamel sauce. I usually like to make a béchamel for mac& cheese (roux, add milk and cheese off heat), but honestly, I forgot! Here is a super simple substitute for a creamy cheese sauce..
What you do:
Season cubed squash with 1 T olive oil, kosher salt and cracked pepper. Roast on 400 until tender (20 minutes or so), in the meantime, boil pasta in salty water until al dente ( or more under-will cook more in oven). Then saute garlic and onion (don’t forgot kosher salt and crack pepper here) in sauce pot until translucent, add milk and reduce until pasta is ready. Then drain pasta, turn heat off sauce pot and whisk in cheeses. Combine roasted squash, cream sauce and pasta in a casserole dish. I crushed Stacy’s pita chips into breadcrumb constancy and added parmesan and parsley for my topping. Bake on 400 for 10 minutes then broil until golden brow.
Check out my favorite mac&cheese recipe HERE! Be back soon with a sweet, honeycrisp apple recipe!
Hey there! I have missed y’all–and my kitchen! When Bowen is home on the weekends we are usually busy running around, seeing friends or out-of-town so I don’t get to do much cooking unless it’s for myself (kind of boring). BUT, Bowen has been trying to get home on Wednesday for the week so we spend our morning chatting back and forth about what would be a delicious welcome-home supper.
Tonight, we decided on Chicken scallopini (pounded thin, barely floured and lightly fried), butternut squash pasta bake (wait till you see these baby butternut’s), and a tomato basil salad (because the tomatoes mom got from the farmer’s market are better than anything we’ve had all summer)!
That leads me to my next thought-mom and dad have been visiting, bow season started and cow island is right here in Memphis, so when Bo headed to work this week I got visitors Last night we grilled steaks and roasted the cutest butternut squashes you ever saw. Mom and I spent the entire supper (literally) discussing all the different ways you could use the mini’s-roasted, stuffed, thanksgiving starter, a centerpiece and on and on. If you can find these at your farmer’s market I highly suggest trying em’ out.
Speaking of the farmer’s market, I bought some honeycrisp apples today on sale (woo!), then realized they are a bit bruised. I am going to use them all though–either with a pie, an apple butter, apple crumble or apple streusel muffins. Post a comment below for your top pick!
Roasted Baby Butternut Squash:
Peel and cut in half lengthways. Season with olive oil, kosher salt and cracked pepper. Roast for twenty minutes on 400 or until tender, we also glazed ours with a fig spread while in oven
One more thing to catch you up on, I recently did a blog post for Dishfolio on how to use up your summer herbs. Mine were actually on their way out so I grabbed a chunk of my basil and other herbs for this grilled chicken dish. Click here for the recipe and post.
I cannot believe this week has come and gone! This press trip has been one of the funnest things I have ever done, my expectations were blown out of the water.
We had a group of twelve people from all over the country, plus a Canadian who I adore! It was really interesting to get to know these people, which I did spending time with them from 7 am to 9 pm everyday. I learned about photography and different aspects of the magazine business from new friends as well as an experienced an entirely different side to Orange Beach I did’t know existed.
We ate and ate and ate some more. Our dining experience was different than any I have had in Orange Beach. For one, the owner of the restaurant whether it be Lucy Buffett or Bob Baumhower spent time with us or dined with us which really opened my eyes to the concept behind the restaurant, where the food comes from and the importance of local foods at every place we ate. More to come in the magazine, but here is a sneak peek! I’ll will be back with recipe soon, once I recover from my food coma.
Hey friends Coming to you live from Pensacola Florida! I’m here for the weekend visiting a friend then off to Orange Beach for my very first press trip/ first business trip and I couldn’t be more excited/nervous. Anyone who knows me knows how much I love the beach! I know this trip involves several outdoor activities–I hope that includes beach time and good eats, I will keep you guys posted.
It has been a busy couple of weeks. Isn’t that the way it goes? Get back into blogging and then BAM! The magazine goes to press, the catering calls come and time just seems to get away from me. Well I do have a couple of recipes for you today, I did two dips for the Grove this weekend for a catering job and had a ball getting back in the kitchen. I made a roasted corn, tomato and mozzarella salsa with fresh herb vinaigrette (thanks mom for the recipe help) AND a buffalo chicken dip with oven roasted chicken, garlic and blue cheese. MMmm!
Roasted Corn, Tomato and Herb Salsa
4 ears corn, roasted
2 containers cherry tomatoes, quartered
1 container bocconcini, quartered
For the vinaigrette
2 T lime juice
1/2 c. olive oil
3 cloves garlic
1 bunch basil
1 bunch parsley
1/4 c. green onion sliced
BLEND and be amazed. I LOVE THIS!
To assemble: The night I made the vinaigrette I also poked holes in the whole cherry tomatoes (before quartered) and poured over vinaigrette and combined the roasted corn. Combine with mozzarella and serve with tortilla chips.
I hate that I don’t have a great picture of this Buffalo dip, I know it will be delicious hot and bubbly but I am leaving the final cooking to the new owner of this dip-she will bake the dip in her dish she is taking to grove so for now this picture will have to do.
Roasted Chicken Buffalo Dip
1 Raw Whole Chicken
1 bunch rosemary
2 T kosher salt
2 T olive oil
Buffalo Chicken Dip
2 block cream cheese
3 cloves garlic, minced
1/2 shallot, minced
1/2 c. Frank’s hot sauce
1/2 c. blue cheese
To roast chicken, take the insides out, rinse and dry chicken. Season the inside liberally with most of the salt, both lemons and rosemary. Coat outside of chicken with olive oil and remaining salt. Roast in 375 degree oven until temperature reaches 165. I used an oven thermometer that beeps:) My moms take 40 minutes, mine took FOREVER. Once cool, shred chicken. Next sauté garlic and shallot until translucent, combine remaining ingredients and bake in 400 degree oven for 20 minutes or until bubbly.
And lastly, can I tell you about my new favorite breakfast? If you’ve ever read SPICE, you must know I love almond butter and Nutella and I love it for breakfast. Well, this weekend I needed to bring some fruit into my diet and we didn’t have anything at the house but frozen berries ( and banana) so I heated a sauté pan and made my own berry jam. So easy, so delicious.
1 c. frozen berries
1 T brown sugar
saute until thawed and bubbly, mash with fork-enjoy! You could also do a whole batch of frozen fruit and jar, or since berries are still in season how but fresh berry jam!
I finally found one of my FAVORITE things. I have been searching high and low all summer unsuccessfully, until yesterday.
Burrata!!!! You guessed it didn’t you?
Burrata is a fresh Italian cheese, made from mozzarella and cream and I adore it. Bowen wasn’t as thrilled and still wanted a goat cheese salad we had planned earlier-which I enjoyed too! I hear some of the best recipes are born out of simple kitchen mistakes, like this one. I thought I had panko bread crumbs, I knew I had goat cheese, craisins and all the ingredients for my favorite vinaigrette.
Just as I cracked my eggs for my dipping station I couldn’t find any panko or any breadcrumbs. Luckily we had some ritz crackers which I now prefer for breading. I like the richness of the buttery crackers with the tangy goat cheese, they also hold up nicely for a quick pan fry.
Goat Cheese Spinach Salad
1 bunch of spinach
1/4 c. craisins
1/4 c. sliced almonds or walnuts (omitted for Bo)
1/2 log goat cheese
for the vinaigrette:
(the same ratio always 3:1– oil to an acid)
2 teaspoons grain mustard
1 tablespoon red wine vinegar
3 tablespoon extra virgin olive oil
1 teaspoon honey
1 teaspoon minced garlic
1 tsp minced chives
1 tsp minced tarragon (FRESH)
kosher salt and cracked pepper to taste
Combine grain mustard, vinegar, garlic, honey slowly whisk in oil until emulsified, fold in herbs, season with salt and pepper.
for the breading:
1 egg and 2 T milk or water, whisked in bowl
1 c. crushed ritz crackers
Dip goat cheese round into egg wash then crushed crackers, then back in egg wash and back in crackers. Repeat until you run out of goat cheese and pop in freezer until ready to fry. Coat saute pan with 1/4 olive oil, heat until you see a ripple in the oil, add rounds until golden, flip and remove. Serve immediately on lightly dressed salad.
We also had grilled, bacon-wrapped shrimp but ate too fast to photograph! I peeled and de-veined shrimp, marinated them in brown sugar, chili pasta, soy and olive oil then wrapped in Wright’s bacon. Bo did the grilled and we devoured.
Then enjoyed some B&J ice cream, as usual.
Ijust love it when I have all the ingredients to make a dish I hadn’t planned on making. Bo was home last night which meant I got to cook and set the table and play house. I reminded Bowen of the shrimp he brought back from the beach we had frozen–it didn’t take him long to request shrimp and grits. On hand I had bacon, sausage, onion, garlic, shrimp, stock, fresh herbs and milk and different cheeses for the grits portion of the dish–we were set.
I got to peeling and de-veining the shrimp, reserving the shells to make stock for the dish and then realized we didn’t have any grits, darnit. A quick trip to Highpoint grocery and the problem was solved. Bowen thinks this is his favorite meal that I have ever made. I thought it was one of my finer culinary moments but he says that sentence at least once a month Hope you enjoy this recipe, we sure did.
Shrimp and Grits
For the Shrimp and sauce:
12 shrimp, peeled and de-veined (shells reserved)
4 garlic cloves, minced
1/2 onion, minced
1 link sausage, sliced (we used deer sausage)
1 bunch chives, chopped
1 bunch parsley, chopped
1 T oil, for sauté
3 T butter for finishing sauce
1/2 c. shrimp stock
1 T bacon lardons
-to make shrimp stock, combine shrimp shells with 1 c. water and 1/2 c. chicken stock, one smashed garlic clove and 1/2 onion, simmer until reduced by 1/2.
What you do:
Saute bacon, remove. Then drain off most of bacon fat, sauté onion and garlic in olive oil, add sausage and brown. Next, add shrimp-flipping once then add shrimp stock to deglaze. I let the shrimp cook in the broth until cooked through then removed. Add more stock and reduce. Turn off heat then whisk in butter, add back shrimp and bacon and add fresh herbs.
For the grits:
I used two cups milk and two cups chicken stock and 1 T garlic, minced, bring to boil then whisk in 1.5 c. grits, cover and simmer until done. Off the heat whisk in cheddar cheese.
We are still taking advantage of summer tomatoes as often as possible. For our salad: boccocini, basil and tomatoes.
And lastly, some things I miss most about being home, besides being with my family, cooking with my momma…
Frying bream caught at the cabin is my one of my favorite things about summer and these tomatoes. Mom has found a new farmer’s market that is an hour drive but apparently the best she has ever seen. She has been making jams, canning, shelling, shucking and baking for the two farmer’s who run the market. How I wish I could be a part of this!
Well, a week at the beach has come and gone again. Even though it rained for three straight days, we went about our trip as if it were any other 4th of July—ate too much, slept a lot and spent time together.
My favorite meal (always) is our blue crab supper the first night. Would you believe we didn’t finish all of our crab and had leftovers—a first for us.
So, mom and dad spent a whole morning picking blue crab for almost two containers of crab claws and lump crab meat, which we used for crab cakes and a topping for our steaks the last night, and fried crab claws, of course.
Here’s a look at our eats from the week ill be back with recipes soon!
Last night, I stopped through Jackson to stay the night before waking up at the crack of dawn for my last leg back. We just couldn’t resist one more night of vacation. After a late afternoon swim, my mom and I got cooking. We fried oysters, dad made the cocktail sauce and we had a fresh heirloom tomato salad with aged balsamic mom and dad brought home from Italy—sorry Bo missed it!
Sometimes you just need some comfort food—a taste of home. I just read in my book today, “southerners have been doing “farm to table”—mostly by necessity—since long before the phrase was taken up by every foodie in the land. How true is this?
My brother reminded us today of all the hours he spent shucking field corn and how our vegetable and fried chicken lunch reminded us of our Mimi and our dad coming home for this very lunch in the summertime. Paxton and I would be running around in our swimsuits only coming inside when we were called in for this vegetable lunch.
Well its been raining here at the beach for two days and we needed a taste of home—some comfort food. The food we grew up eating–fried chicken, dipped in buttermilk and friend golden brown, creamed corn, butter beans, summer tomatoes, Mexican cornbread and tomato gravy.
First, mom brined her chicken in a salt-water solution for a couple of hours. She then patted dry the chicken and seasoned both sides with kosher salt and cracked pepper, then coated in flour and shallow fried in peanut oil (with a lid on) for twenty minutes or so or until the temperature reaches 160.
I‘ve been inspired. Mom and I shared green chile enchiladas at Las Delicias twice–in one week. That’ll tell you how good these spicy, corn tortilla bundles taste. Las Delicias is a favorite in Memphis, it’s one of the first places Bowen took me and remains my all time favorite Mexican–it’s authentic deliciousness. You won’t find any ground beef hard tacos at this joint, only the real stuff and these enchiladas are just that.
We know because our sweet Veronica, who is from Mexico brings us enchiladas verde every holiday and they were identical to Las Delicias! Anyways, I had to re-create these at home. I used my own recipe based off tips mom shared from Veronica, Bobby Flay and a blog I stumbled upon but can’t find anymore. Here’s how I did it.
What you need:
2 poblano peppers, roasted and seeded
1 bunch of cilantro, chopped
2 T garlic
1 fresh jalapeño (de-seeded) or 2 T pickled
1 rotisserie chicken, shredded
1/2 c. sharp cheddar, shredded
2 tsp cumin
2 tsp ground oregano
avocado, sour cream, salsa to garnish
What you do:
Preheat oven to 400, roast poblanos, onion and garlic in oven for 10 minutes or until peppers start to brown (I added in garlic at the last-minute to prevent burning), in the meantime shred chicken, add spices (I would also add any a creamy element at this time if you have something on hand, such as cream cheese or mexican creme–I didn’t and they were still delicias).
Once peppers are done, cover with Saran and sweat, then peel of skin. Combine peppers, bunch of cilantro, onion and garlic in blender or food processor until smooth. VOILA! You now have your verde. In a baking dish, spread 2 T verde on bottom of pan. Place chicken filling in tortilla, roll and place in dish..repeat until your casserole dish is full! Lastly, pour over verde sauce, cheese. Bake in 350 degree oven for twenty minutes. Finish with cilantro, avocado and enjoy.
I‘ve been thinking about my new position as editor of At Home and how similar it is to my role as editor of this blog. Focus on a topic, something timely and interesting (in this case delicious), gather photographs, text, put together and send off. Isn’t that neat? Well, as much as I love At Home, I have been missing my SPICE so bad! I dream about this blog, I have all these wonderful things I want to share and then life happens and I miss the moment.
We are headed to the beach tomorrow and I cannot wait! I am bringing my camera and mom is bringing the groceries–along with seafood from Billy’s, of course. While trying to pack for both Bowen and I, mom reminded me we do not need anything but knock around clothes, because we will be cooking–no long lines for us, just fresh seafood, shrimp, blue crab, oysters–remember this goodness?
For now, I’ll leave you with a look at the past week or so.. I have been so thankful to have my Bo home on the weekends, we went home Thursday to surprise my dad who will no longer being “going to the salt mines”, then spent the Saturday at the lake house and our night at Ben and Jerry’s, Sunday sharing breakfast, church and tennis–a pretty perfect weekend. Check back soon for beach eats, you won’t want to miss it!