In my recipe, the scallops cook in a nice lemon butter sauce, and are finished with fresh parsley
from the garden. The “breadcrumbs” are made from one of my favorite snack crackers – Italian
Herb crisps and mixed with melted butter.
Mother’s Day Lunch at Home
With many restaurants still closed and others who aren’t comfortable returning to dining out just yet, Mother’s Day on the town may not be the best option this year – but that doesn’t mean you can’t whip up a delicious dine in menu at home. Setting a beautiful table for mom isn’t hard. With some pretty flowers and a thoughtful home cooked meal, I can’t think of a gift more special. Continue reading “Mother’s Day Lunch at Home”
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Cookbook Feature Friday: Shrimp and Crawfish
Happy Friday! This week, we cooked with a new ingredient: CRAWFISH! I haven’t ever worked much with crawfish, but I really love it. This little creature, also known as a “creek lobster,” tastes like a cross between crab legs and shrimp. It’s slightly sweet and easy to break down.
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New in 2021: Cookbook Feature Friday
I’m excited to share a new endeavor in 2021: Cookbook Feature Friday!
I have a vast collection of cookbooks stacked around my house. These are a few of my favorite things! Vintage cookbooks and new releases fill my kitchen countertops and baker’s rack, adorn my coffee table and decorate my bookshelves. I love lazy weekends while sipping on coffee and flipping through their pages. With the energy of a new year, one of my goals for 2021 is to cook one recipe per week from my collection with my husband, Kurt. Continue reading “New in 2021: Cookbook Feature Friday”
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Pumpkin Walnut Pancakes
Pumpkin walnut pancakes remind me of trips to the Tennessee mountains as a child. Every fall my family would take a trip to see the changing leaves and we’d always stop at one of the many log cabin restaurants with signs flashing “Hot Flapjacks!” Make this fluffy stack of buttery, pumpkin spice flavored pancakes to welcome the changing of the seasons. Be sure to use a cast iron skillet for the most crispy edges. You’ll be glad you did! Continue reading “Pumpkin Walnut Pancakes”
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Easy Labor Day Dessert Round-Up
Labor Day is about taking a rest from the routine, and while that means something totally different in 2020, these easy desserts are still relevant. This Labor Day, you can catch me on TV baking one of these, which will complement any cookout. Tune in to WTOC Morning Break at 9 a.m. on Monday, Sept. 7 to see what I’m cooking up! Continue reading “Easy Labor Day Dessert Round-Up”
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Cinnamon Apple Crumb Pie
A follower recently reached out to ask me if I had any easy pie recipes for her daughter, who was set to have a baby soon. The first one that came to mind is this Cinnamon Apple Crumb Pie, along with Lime Cheesecake Pie. I bake this often when I have a bowl of apples on display that need to be used, or in the fall when apples are abundant. It’s crunchy topping is nutty and satisfying, and the sweet filling with the flaky crust are the perfect bite. This pie is also great when you don’t have two pie crusts handy. Continue reading “Cinnamon Apple Crumb Pie”
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Brown-Butter Bourbon Peach Cobbler
It’s officially summertime, and in Georgia, that can only mean one thing: It’s HOT y’all! And, well, two things: Peaches are ripe for the pickin’. On the first day of summer this June, I took myself to the farmers’ market, snagged a bag of fresh peaches, a head of cauliflower, a few small eggplants, some fresh plums and my favorite kettle corn, and made my way back home to put away all the goods. Continue reading “Brown-Butter Bourbon Peach Cobbler”
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Taco Pizza Pie
Here’s a fun take on taco night! All the flavors we love in tacos on a pizza. Just a few store-bought ingredients, plus refrigerator and pantry staples, like cheddar cheese and a taco seasoning packet, and you’re good to go. Have fun with the toppings – feel free to add olives, green onions, or even lettuce and serve with sour cream and guacamole. Continue reading “Taco Pizza Pie”
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Five Ways to Use Fresh Homegrown Tomatoes
Red, juicy vine-ripened tomatoes are in season now, and whether you grow your own tomatoes like me, or pick up a basketful at the farmers’ market or a roadside stand, here are five Some Kinda Good ways you can use them up:
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3-Ingredient Southern Buttermilk Biscuits
When I was growing up, there was never a supper without bread. I have wonderful memories of visiting my Grandma Dot, and seeing her come to the table with a basket of warm cat head biscuits. In the South, the term “cat head” describes biscuits so big, they resemble the size of a cat’s head. There’s nothing better when freshly baked biscuits are slathered with butter, local honey or homemade jam. Continue reading “3-Ingredient Southern Buttermilk Biscuits”
