In early April, I went on vacation with two of my best friends of 25 years, including our families – kids, pets and all. We rented a beach house on St. Simons Island and spent the week eating to our hearts’ content, lounging on the beach and having jam sessions by the pool. It was the ideal vacation, complete with dolphin watching, strolling on the pier and working on our tans, but the most fun I had all week was when we rode our bikes to the pier for a little crabbing adventure. Continue reading “Aunt Adela’s Cold Georgia Blue Crab Dip”
Thumbprint cookies originated in Sweden. Known as Hallongrotta/hallongrottor in Swedish, the meaning literally translates, “raspberry cave.” I love these shortbread-style, buttery cookies because they’re so easy to make and can be customized to fit any occasion. They melt in your mouth! Continue reading “Old Fashioned Thumbprint Cookies”
Today’s post continues our countdown to St. Patrick’s Day in Savannah with my recipe for mini shepherd’s pies! Creamy, cheesy delights, the pie crust makes a delicious vehicle for these hearty handhelds. Meat and potatoes, what’s not to love? Continue reading “Mini Shepherd’s Pies Perfect for Picnics”
St. Patrick’s Day in Savannah is one of the most anticipated events of the year and I LOVE making festive food to celebrate. I recently had the opportunity to cook an Irish-inspired picnic for my co-workers, and this week, leading up to the biggest party of the year, I’ll be unpacking the recipes from our feast here on the blog. First up is my Chicken Salad Cabbage Cups!
Cooking with ground venison is much like cooking with ground beef. It can be
substituted for most any ground beef recipe. I make tons of Italian dishes with it,
like spaghetti, lasagna and venison rigatoni and love cooking up big batches of
venison chili and stew, like the recipe I’ll share today. Continue reading “Rainy Day Venison Stew”
Busy weekends or weekdays call for slow-cooker recipes! This Mexican Chicken Chili is so easy to put together and as flavorful as it gets. You don’t even have to brown the chicken first! Warm and comforting, the tender chicken, after cooking all day, literally falls apart with the touch of a fork. Topped with sour cream, sharp cheddar, crunchy tortilla chips and fresh parsley, this chili is light and satisfying. For a complete meal, serve with warm dinner rolls. Continue reading “Slow-Cooker Mexican Chicken Chili”
I met my husband Kurt in early November of 2012, just two months before Christmas. As we got to know each other, our shared love for good food became evident. Naturally, one of the first topics of conversation we ever discussed were our favorite foods. He told me of his love for cheesecake, and I noticed that he also really enjoyed desserts and drinks with mint flavor. So, for our first Christmas together, I combined two of his favorites into one and gifted him this festive and Some Kinda Good Peppermint Cheesecake. Continue reading “Peppermint Cheesecake to Seal the Deal”
Cinnamon-Sugar Pecan Twists are a sweet treat and an easy, 5-ingredient recipe to bake when you need something semi-homemade in a pinch. One 8 oz. can of crescent rolls will make about 20 twists, but don’t count on there being any leftovers! I made a batch this weekend, and packaged them up to give to my neighbors, along with a Christmas card. Food gifts make the best gifts. When you take the time to make something homemade, in my experience, folks are always appreciative. Enjoy! Continue reading “Cinnamon-Sugar Pecan Twists”
Decorating the Christmas tree has always been introspective for me. Aside from the standard ball ornaments, I have a special bag of sentimental ornaments I delicately wrap and unwrap each year, carefully peeling back the tissue paper to reveal the precious memories. Filled with stories of trips gone by and milestone occasions, the ornaments on my Christmas tree tell the stories of my life.
I’m already experiencing a fantastic Thanksgiving week! We celebrated turkey day at the office on Monday, and yours truly handled the piece de resistance. Today I’m sharing my recipe for Herb Roasted Turkey with you. Make this for the most moist, tender meat with the crispiest skin out there. Continue reading “Turkey Tips + How To Prep the Bird for Roasting”