Living on the Georgia coast, I’ve eaten my fair share of seafood. In fact, in my house, we eat
mostly seafood and a good bit of chicken for its affordability and access. Weeknight dinners are
often made with shrimp and pasta, or pan-seared white fish with sautéed vegetables, such as
squash and zucchini. Not only is seafood delicious, but it’s so quick to cook and good for you.
Not too heavy and just right for springtime.
Mardi Gras means “Fat Tuesday” in French, and is the celebratory carnival that leads up to the beginning of Lent. The name “Fat Tuesday” refers to the practice of consuming all of the food forbidden while fasting during Lent, which begins on Ash Wednesday. This past week, I had fun celebrating this Louisiana holiday by baking my first King Cake at home.
Continue reading “Bake Your Own King Cake for Mardi Gras”
Happy Cookbook Feature Friday! Today’s post is all about the tart, cold and sugar-dusted lemon bar. Featuring one of Paula Deen’s latest cookbooks, Southern Baking, these bars are super easy to make and serve as the perfect treat when you want a little something sweet.
Continue reading “Cookbook Feature Friday: Lemon Bars”
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.
Continue reading “Cookbook Feature Friday: Shrimp and Crawfish”
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”
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”
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”
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”
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”
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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