Category: Some Kinda Good

Pepperoni Ciabatta Bread

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Some Kinda Good Pepperoni Ciabatta Bread is made on a sheet pan with just a few ingredients and can also be prepared in a toaster oven or on the grill.

Summertime is in full swing now, and I hope you all had a wonderful 4th of July. My family and I traveled down to Amelia Island on the Florida coast and enjoyed the long weekend on Fernandina Beach. We had the best time eating delicious food, often overlooking the ocean, and shopping in the downtown area, albeit a little bit of rain. We watched the fireworks from the beach, and at night time where the dark sky meets the sea, the explosions of color were truly spectacular.

As I write this, Tropical Storm Elsa has just passed through our area. We lost power for a few hours and had a large downed tree limb in the backyard, but are otherwise OK. 

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Ingredient Spotlight: Tomatillos

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Salsa Verde, or green sauce, can be used as a dip, tossed with pasta, or as a sauce to accompany a variety of dishes.

Being a food writer definitely has its advantages. Through my partnership with Southern Soil magazine, I was recently introduced to Local Farm Bag Savannah, a food delivery service that essentially brings the farmers’ market to your front door step. I received the most amazing bag of local food grown by Georgia farmers featuring what’s in season now, and it was like Christmas in June. If you follow me on social media, you probably saw my unbagging video – we opened the delivery together and found a fresh loaf of ciabatta, mangos, melons, romaine lettuce, Corno di Toro red peppers, corn on the cob, peaches, and my favorite: a bag full of little green tomatillos.

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Baked Bay Scallops with Breadcrumbs

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Baked Bay Scallops with Breadcrumbs is Some Kinda Good served over hot cooked grits.

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.

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Bake Your Own King Cake for Mardi Gras

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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. 

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Cookbook Feature Friday: Lemon Bars

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Paula Deen’s Southern Baking Cookbook includes this delicious lemon bar recipe.

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.

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Cookbook Feature Friday: Shrimp and Crawfish

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Shrimp and Crawfish from The VeryVera Cookbook

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

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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

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Pumpkin Walnut Pancakes are Some Kinda Good served with maple sausage and warm syrup.

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” →

Easy Labor Day Dessert Round-Up

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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” →

Cinnamon Apple Crumb Pie

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Some Kinda Good Cinnamon Apple Crumb Pie is made with Granny Smith Apples and a crunchy pecan crumble topping.

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” →