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? Continue reading “Hearty Hamburger Soup for the Soul”

Simple Recipes Tailored for Summer Entertaining

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! Continue reading “Simple Recipes Tailored for Summer Entertaining”

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.