Episode 4 of SKG-TV: Grilled Panzanella Salad

Grilled Panzanella is an Italian salad that celebrates summer’s garden bounty. 

Continue reading “Episode 4 of SKG-TV: Grilled Panzanella Salad”


Recipe Spotlight: Parmesan Herb Potatoes

Crispy Parmesan Herb Potatoes make an excellent side dish, especially for weeknight meals.

These crispy Parmesan herb potatoes are packed with flavor and easy to pop in the oven when you’ve got something else cooking on the stove top. Continue reading “Recipe Spotlight: Parmesan Herb Potatoes”

Wake Up Dinner with Chili-Lime Jalapeno Corn

When certain fresh vegetables are not in season, frozen ones are the next best thing – and March just so happens to be National Frozen Food Month. Today, I’m taking this opportunity to share my favorite side dish: Chili-Lime Jalapeno Corn. Continue reading “Wake Up Dinner with Chili-Lime Jalapeno Corn”

Hearty Hamburger Soup for the Soul

Have you ever been in a ground beef rut? I found myself there recently when the ultimate question came up: What’s for dinner? In my mind, I thought through all my usual go-to recipes to possibly make my 1-pound package of ground beef shine – Penne casserole, spaghetti, stir-fry, hamburgers. None of those whet my whistle. I wanted something more. So, I took stock of my kitchen. Beef broth, check. Onion, garlic, check. Carrots, check. I knew where this was going. The true kicker? I had an unfinished can of tomato paste on the top shelf of my ‘fridge. Suddenly it was clear – Hamburger Soup!

All over the Southeast this winter, it’s been unusually warm. Soup made perfect sense on the first January day temperatures reached the 30’s. With a nice chill in the air, I set about chopping vegetables. I’ll be the first to tell you, I live to use my food processor – I do love a shortcut! But, there are times when nothing can replace the relaxing notion of knife-to-cutting-board. Exhibit A.

Exhibit A: Diced tri-color bell peppers and carrots wait patiently for their moment in the sun.

As easy as it is, this recipe requires a good deal of chopping. With red potatoes, carrots, bell peppers, celery, onions and garlic, it’s hearty and satisfying.

Step 1.

Brown the ground beef with celery, garlic and onion. I used lean ground beef, so there was very little fat to drain. If you’re using a ground chuck with more fat, such as 80/20, it’s very important to drain the meat before moving on. The very act of using a wooden spoon and a big stock pot together gets me excited.

Step 2.

Look how colorful and pretty this soup becomes! Toss in all your remaining chopped vegetables – the bell pepper and carrots, then add a can of whole tomatoes including the juice. Use the wooden spoon to crush everything up.

Step 3.

Next up: Herbs and seasonings! Fresh parsley and thyme add a fragrant and bright note. I also threw in some dried oregano and a few bay leaves. Season with sea salt, black pepper and a dash of cayenne pepper for extra kick! The house really begins to smell scrumptious at this point.

Step 4.

Add in the potatoes ( I almost forgot them!), then cover everything with beef stock. You’ll need about three cups to start, and more if you like it real soupy. You can also use water if you don’t have enough beef stock to go around. I used 2 cups beef stock and 1 cup of water. Add in the tomato paste to help the soup thicken up.

This is the moment I felt like Remy from my favorite Disney movie, Ratatouille. A little of this, a little of that…give it a good stir!

Step 5: Serve and EAT!

Bring the soup to a boil. Turn the heat down to low and let the soup simmer for about 25-30 minutes until the potatoes are tender and the flavors have married. The warm beef stock coupled with the soft vegetables and flavorful ground beef are the ultimate comfort.

Hearty Hamburger Soup for the Soul

Garnish with parsley and a little freshly grated Parmesan cheese. Serve with crusty bread, or in my case, leftover Red Lobster biscuits. Dig in!

Recipe Recap
I took a page out of The Pioneer Woman’s book for this recipe! I used mostly fresh herbs and less ground beef, because it’s what I had on hand. Thanks, Ree!

Hamburger Soup

  • 1 pound Lean Ground Beef
  • 1 whole Large Onion, Diced
  • 2 stalks Celery, Diced
  • 3 cloves Garlic, Minced
  • 1 can (14.5 Ounce) Can Whole Tomatoes
  • 3 cups Beef Stock, Plus More As Needed
  • 1 whole Yellow Bell Pepper, Seeded And Diced
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 1 whole Orange Bell Pepper, Seeded And Diced
  • 2 whole Carrots, Peeled And Sliced On The Diagonal
  • 5 whole Red Potatoes, Cut Into Chunks
  • 3 Tablespoons Tomato Paste
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Fresh Parsley
  • 2 teaspoons Fresh Thyme
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Cayenne Pepper

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 20-30 more minutes, until potatoes are tender.
Taste and adjust seasonings, adding more salt if needed. Enjoy!

Simple Recipes Tailored for Summer Entertaining

Hosted by myself and Chad (left) of The Stylish Steed, "Nibble & Nosh and Everything Posh!" was held on Thursday, May 15  at the Gadsden State Cherokee Arena.
Hosted by myself and Chad (right) of The Stylish Steed, “Nibble & Nosh and Everything Posh!” was held on Thursday, May 15 at the Gadsden State Cherokee Arena.

As many of you know, I had the opportunity to headline a food and style event recently in Centre, Alabama with my good friend, Chad. It’s been one week ago today, and as promised, I’m sharing the recipes served during the event right here on Some Kinda Good. Whether you attended the event or just happened across my food blog, these refreshing grilled desserts, appetizers and warm weather-friendly beverages are tailored for summer entertaining and don’t even require heating up an oven. They’re simple, yet elevated and certainly Some Kinda Good!

Bacon, Lettuce and Fried Green Tomato Sliders with Spicy Pimento Cheese

Bacon, Lettuce and Fried Green Tomato Sliders
Serves 12
Prep Time: 30 Minutes


  • 1 12-Pack of Dinner Rolls, such as King’s Hawaiian
  • 1 Package of Spring Mix Lettuce
  • 6-8 Slices of Hardwood Smoked Bacon, Cooked Crispy
Bacon, Lettuce and Fried Green Tomato Sliders with Spicy Pimento Cheese
Bacon, Lettuce and Fried Green Tomato Sliders with Spicy Pimento Cheese

Spicy Pimento Cheese

  • 2 Jalapeno Peppers, seeded and diced
  • 1/2 Large Sweet Onion, such as Vidalia, diced
  • 2 Cloves Fresh Garlic, minced
  • 2 4-oz. Jars of Diced Pimento Peppers, drained
  • 1/2 of an 8-oz block of Pepper Jack Cheese, grated
  • 1/2 of an 8 oz block of Sharp Cheddar Cheese, grated
  • 1/2 of an 8 oz block of Cream Cheese, softened
  • 3 – 4 tablespoons of Dukes Mayonnaise
  • Salt, Pepper and Old Bay Seasoning to taste

In a medium bowl, blend all ingredients together with a hand mixer. To assemble a slider, spread pimento cheese onto dinner roll. Top with spring mix lettuce, one fried green tomato and crispy bacon.

Fried Green Tomatoes

  • 3 Large Green Tomatoes
  • ½ cup Cornmeal
  • ½ cup Self-Rising Flour
  • 2 Teaspoons Old Bay Seasoning
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • Vegetable Oil + Bacon Grease for frying

Slice tomatoes about ¼ of an inch thick. Place them on a flat surface and season with salt. Transfer the tomatoes to a colander and allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water. In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. Dredge the tomatoes in the flour mixture on each side. Roll the sides of the tomato in the flour mixture too, to ensure an even coating. Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomato slices until golden brown, turning once during cooking.  Remove them from the oil and drain on paper towels.

Pineapple-Mango Salsa

  • 1 whole Pineapple, Cored, Peeled and Diced
  • 1 whole Mango, Diced
  • 1/2 of a Medium Red Onion, Finely Diced
  • 1 whole Jalapeno, Seeded and Diced
  • Fresh Cilantro, Chopped
  • 1 whole Lime, Juiced
  • Dash Kosher Salt

Combine all ingredients together in a mixing bowl. Serve with tortilla chips. This salsa is also refreshing alongside or atop grilled meats such as chicken or fish.

Samples of Honey Vanilla Pound Cake served with fresh macerated berries.
Samples of Honey Vanilla Pound Cake served with fresh macerated berries.

Grilled Pound Cake Served with Macerated Berries 

  • Store-Bought or Homemade Pound Cake
  • 1-2 Pints of Strawberries or a combination of Mixed Berries
  • 1/4 cup of Sugar or more to taste

Remove stems from strawberries. Slice lengthwise. Pour sugar over berries and mix until coated. Set aside and let stand at least 30 minutes. Slice pound cake. Lay on an oiled grill grate just until heated through and grill marks appear. Serve macerated berries over cake. For major indulgence, dollop with fresh, sweetened whipped cream. Any combination of fresh berries can be substituted. Blackberries or blueberries would work marvelously! Always use what’s in season and available.


Grilled Panzanella is a Tuscan salad of fresh, seasonal vegetables, and grilled Italian bread.
Grilled Panzanella is a Tuscan salad of fresh, seasonal vegetables, and grilled Italian bread.
Samples of Grilled Panzanella
Samples of Grilled Panzanella

Grilled Panzanella

  • 2 large bell peppers (any color), quartered
  • 1 medium zucchini, halved lengthwise
  • 1 Medium Onion, cut in half
  • 1 cucumber, sliced into half-moon pieces
  • 3 medium tomatoes, halved
  • 1 loaf of ciabatta or Italian bread, halved lengthwise
  • 1/2 cup torn fresh basil
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Lemon Juice
  • Kosher Salt
  • Freshly Ground Black Pepper

Brush grill with olive oil, season vegetables with kosher salt and black pepper. Grill bell peppers, zucchini and onion for about 4-5 minutes, turning once until grill marks are visible. Chop the grilled vegetables into bite size pieces and place them in a large mixing bowl. Meanwhile, drizzle the bread with olive oil and grill over medium-high heat for 3-4 minutes. Add the chopped tomatoes and cucumber into the same bowl. Remove bread from grill, cut into cubes and toss together with the vegetables. Drizzle the mixture with equal parts of balsamic vinegar and olive oil, just enough to dress the salad lightly, and season with more salt and pepper. Squeeze about 2 Tablespoons of lemon juice over the mixture. Toss in fresh basil. Devour!

Watermelon Refresher

  •  4 cups of sliced seedless watermelon, rind removed
  • 1 16-oz carton of Lemon Sorbet
  • The Zest of 1 Lemon
  • 1 1/2 cups cold water
  • Watermelon wedges and mint, for garnish

In a blender, combine the first four ingredients until smooth. Pour over ice and serve immediately or refrigerate for at least 2 hours. Garnish with fresh mint and a wedge of watermelon. If you’d like to make this recipe a cocktail, vodka is a great addition. Recipe inspired by Paula Deen.

 Watermelon Skewers
Serves 25
Prep Time: 30 Minutes

  • Seedless Watermelon
  • Feta Cheese
  • Fresh Basil
  • Balsamic Vinegar

Using a small melon baller, scoop out 25 balls of fresh watermelon. Cut feta cheese into medium size cubes (You don’t want them too small because they will crumble when skewered). Pick 25 small basil leaves from a basil plant. Skewer ingredients on wooden skewers in this order: watermelon, feta, basil. Pour about 1/4 cup of balsamic vinegar into a small bowl. With a grill brush, dip the brush into the balsamic vinegar and gingerly brush the skewers with it. If the feta cheese gets too damp, it will crumble and fall off the skewer. Serve in a tall flower or frog vase for an interesting display! 

A special thanks to all who attended “Nibble & Nosh and Everything Posh!” If you make these dishes at home, please let me know how they turn out. To see photos from the event, visit Some Kinda Good on Facebook.  Now you’re set on the menu for your summer party, but don’t forget to check out The Stylish Steed for tips on what to wear and how to decorate!

Cheers…to good food and good company.

Roasted Winter Fruit Brings A Pop of Color To Your Thanksgiving Table

Not dressing up the meal with color is like sending someone out of the house without clothes” – Japanese proverb 

With Thanksgiving less than a week away, dreams of green bean casserole, sweet potato souffle and pumpkin pie have been dancing in my head. I’m always looking for an unexpected, colorful side dish to add to the table though, and my Honey-Roasted Butternut Squash dish fits the bill. Often pureed for soups and casseroles, butternut squash is a winter squash with a sweet, nutty taste similar to its cousin pumpkin. The hardest part about this recipe is peeling and dicing the squash, which really isn’t hard at all.

You’ll need a sharp knife and a vegetable peeler.

Remove the peel from the hour-glass shaped gourd.

Then scoop out the pulp. The butternut squash has a yellow skin and an orange, fleshy pulp. The squash becomes sweeter and richer as it ripens.

Dice the squash into 1-inch cubes and place in a single layer on a baking sheet.

Drizzle the squash with extra virgin olive oil and honey, then sprinkle with kosher salt and freshly ground black pepper. Also, throw in a few unpeeled cloves of garlic for added flavor.

Roast the squash at 450 degrees for 30 minutes. Serve it up by adding a little butter, then finish the dish with a sprinkle of kosher salt. My Honey-Roasted Butternut Squash is sure to melt in your mouth and provide a nice pop of color for your plate!

Check out the health benefits of eating this power food from Whole Living.