Cold and Creamy Grape Salad

Some Kinda Good Grape Salad combines brown sugar, cream cheese and pecans for a delicious brunch or holiday side dish.

Who doesn’t love cream cheese and graham crackers? Beware–the cold and juicy grapes in this crowd-pleaser are addictive. Thanks to my Aunt Susan for introducing me to such a fabulous recipe! Continue reading “Cold and Creamy Grape Salad”

How to Cook and What to Eat During a Hurricane

Living on the Georgia coast, I’ve learned more than ever the importance of being prepared when natural disasters strike. In 2016, during Hurricane Matthew, we lost power for about 48 hours with no indication of when it would return. Outside, harsh winds ripped through the neighborhood, uprooting age old oak trees, snapping tall pine trees in half and wreaking havoc. In 2017, we evacuated Savannah during Hurricane Irma, and thankfully came home to minimal damage. 
Continue reading “How to Cook and What to Eat During a Hurricane”

Georgia Peanut Pesto

Georgia Peanut Pesto makes a great sandwich spread, pasta or pizza sauce.

Georgia Peanut Pesto
My Georgia Peanut Pesto is Some Kinda Good tossed with pasta, spread on sandwiches, used in place of marinara for pizza sauce or as a dip! Freezes well and keeps in the refrigerator.  

Basil bouquet, anyone? When you have an abundance of garden fresh basil…you make pesto!

Ingredients

  • 5 cups loosely packed fresh basil
  • 4 cloves of garlic
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup peanuts, toasted
  • 2 Tablespoons of lemon juice
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of pepper
  • 3/4 cup extra virgin olive oil

Combine basil, garlic, cheese, peanuts, lemon, salt and pepper in a food processor. Pulse in batches to combine. Add the oil and purée to combine. Taste. Adjust with more salt, lemon or oil to taste.

This recipes has only 6 ingredients + seasoning. Easy and delicious.

Watch my Facebook live video to see how quickly it comes together and be sure to like the Some Kinda Good Facebook page:

Summer in Casserole: Squash, Zucchini and Corn

What’s that old adage, “Anything worth having is worth working for?” That truth most definitely applies to the big news I’m sharing today and the recipe. I usually enjoy simple meals that don’t require a lot of steps and a ton of ingredients, but there are a few exceptions. With a little time and patience comes reward. 

Continue reading “Summer in Casserole: Squash, Zucchini and Corn”

Introducing My Debut Memoir: I’m Officially an Author!

Some Kinda Good will be available globally as a hard copy print and eBook, in more than 39,000 bookstores, including Amazon and Barnes & Noble, online retailers, libraries and schools.

Guys…I have some big news! This summer, I’m releasing my debut memoir. Check out all the details over on my website, and tune in to the video below for my official announcement. If you’re in Savannah or surrounding areas, I’m having a book launch party and you’re invited. So, mark your calendars now and I can’t wait to meet you there!

Continue reading “Introducing My Debut Memoir: I’m Officially an Author!”

A Garden Bounty with Homegrown Tomatoes

I’ve never considered myself a green thumb, but by the looks of my garden this summer, you’d never know it! Over the past few years, my husband and I have really taken a liking to gardening, and it all started with a few empty terracotta pots we found in the backyard.

Continue reading “A Garden Bounty with Homegrown Tomatoes”

Charred Garden Fresh Salsa

Some Kinda Good Charred Garden Fresh Salsa is a celebration of summertime.

This salsa combines all of my garden goodness into one dish and celebrates the beauty and art of a red vine-ripened tomato. Charring the vegetables adds an earthy depth of flavor and the juice and zest wakes everything up. Enjoy! Continue reading “Charred Garden Fresh Salsa”

Spatchcock Chicken with Herb Roasted Vegetables

The lemon herb oil in this recipe coats the chicken, potatoes and vegetables, for a delectably juicy and flavorful dinner.

Using a 4-pound chicken allows this meal to cook up quickly, and with everything on one sheet pan, clean-up is easy. You’ll be amazed at the flavor of the vegetables — the lemon juice and olive oil combined with garden fresh herbs is such a complimentary accompaniment to the pan juices of the chicken. Be sure to season everything well with plenty of kosher salt and black pepper.  Continue reading “Spatchcock Chicken with Herb Roasted Vegetables”

From the Pond to the Pan – Here’s to You Dad

I’ve often been called “a chip off the ol’ block.” I am my father’s daughter, there’s no doubt about it. We’re built just alike. I have his eyes and his exact feet, only mine are prettier. I get my trademark curly hair from Daddy. We love a classic country song and the Georgia coast. We like good eatin’, going fishing and front porch rockin’ among the pine trees on our home place in Middle Georgia. We love pickin’ and grinnin’ and spending time singing Southern Baptist hymns and 1990’s Alan Jackson hits. We’re a lot alike, my Daddy and me. On this Father’s Day, I honor you, Joe W. Faulk III. Continue reading “From the Pond to the Pan – Here’s to You Dad”

Bow Tie Pasta with Italian Chicken and Fresh Herbs

Pasta dinners are my go-to for busy weeknights. This dish combines summer squash with garden fresh herbs and jalapeños for a spicy, bright and quick one-dish dinner. Pairs well with cold and crisp white wine, such as Sauvignon Blanc or Pinot Grigio. Continue reading “Bow Tie Pasta with Italian Chicken and Fresh Herbs”