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”
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:
Continue reading “Five Ways to Use Fresh Homegrown Tomatoes”
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”
I love it when dinner comes together quickly with basic pantry staples. I created this Lemon Thyme Linguine with Chicken and Broccoli using linguine and frozen broccoli in a delicious lemon butter sauce. The broccoli and pasta cook simultaneously to help save time. A fresh baguette from your local bread maker is a worthwhile accompaniment. Continue reading “Lemon Thyme Linguine with Chicken and Broccoli”
In the springtime, dishes that are lighter and easier to prepare are the way to go. Chicken Parmesan, usually served over pasta, can be lightened up by serving a breaded cutlet over arugula. Crispy, peppery and Some Kinda Good! Here’s how: Continue reading “Crispy Chicken Parmesan Over Arugula”
This Garden Vegetable Rotini with Chicken is a regular in our weeknight dinner rotation. Packed with good-for-you ingredients, it’s versatile and comes together quickly with ingredients you probably already have on hand. Don’t have snap peas? Use bell peppers instead. Shrimp is also delicious in place of chicken. Herbs de Provence is an Italian seasoning blend made with dried herbs such as lavendar and basil. If you don’t have it, feel free to use dried basil or dried oregano. They work just as well. Enjoy! Continue reading “Garden Vegetable Rotini with Chicken”
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