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”
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My First Time in New York City
In mid-July, I experienced a lot of firsts. I traveled to New York City for the very first time in my 35 years of life. What a different world! There was so much to see and do, and most importantly to eat. I was amazed by the bumper-to-bumper traffic, the millions of people and constant sounds of sirens and honking horns. I was so fortunate to have a native New Yorker to show me around the city, to guide taxi drivers to my next destination and to introduce me to all the things. The culture, the languages, the pizza, the bagels, my first arancini, oh my! I have so much to tell you about. Continue reading “My First Time in New York City”
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Food Network Star Diaries
Rebekah Lingenfelser is a food enthusiast, writer and top ten finalist on Season 14 of Food Network Star. Catch her episode and recipe recaps below and tune in to Food Network on Sundays at 9 PM to watch her in action! Check back here for updates as the season continues. For business or media inquires, email SKGFoodBlog@gmail.com or visit RebekahLingenfelser.com. Continue reading “Food Network Star Diaries”
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Wild Georgia Shrimp & Corn Chowder
Wild Georgia Shrimp & Grits
Shrimp Creole
Jambalaya
Shrimp Scampi
Wild Georgia Shrimp Recipe Round-Up
Today is an exciting day in coastal Georgia. It’s finally shrimp season! My style of cooking is Southern coastal cuisine with a focus on local, seasonal ingredients, so naturally, I love cooking with wild Georgia shrimp and I would be crazy not to. Continue reading “Wild Georgia Shrimp Recipe Round-Up”
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Country Fried Venison with Onion Gravy
Grilled Venison Back Strap with Hoppin’ John
Venison Rigatoni comes together quickly with a good quality jarred tomato sauce, freshly grated Parmesan cheese and basil.
Venison Stew
Venison Chili
Tasty Ways to Cook with Venison
Deer season ended in early January, and thanks to the hunting skills of my good looking husband, Kurt, we’ve got a freezer full of venison: ground and stew meat, cubed steak and sausage. Continue reading “Tasty Ways to Cook with Venison”
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Thyme
My new herb garden!
Flat leaf parsley, Italian Oregano
Mint
A Saturday Project with great ROI.
Basil
Three Practical Ways to Cook with Fresh Herbs
One Saturday afternoon recently while cleaning out the shed, my husband and I came across several Terra Cotta clay pots left behind by the previous dwellers of our new Savannah home. I’ve never been one to plant or garden, but I knew if I used them for anything, I would want to plant something I could cook with, something that would enhance the flavor of food. Continue reading “Three Practical Ways to Cook with Fresh Herbs”
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Deer Turned Dinner: Vegetable Venison Lasagna
My husband, Kurt, got his first deer this year: a 125-pound Middle Georgia doe, which yielded about 40 pounds of meat. Continue reading “Deer Turned Dinner: Vegetable Venison Lasagna”
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Warm bread + homemade jam is a win-win!
White Chocolate Peppermint Bark makes a delicious and easy Christmas gift.
Buy this book for a friend and get an extra copy for yourself. You’re sure to love it!
Double-Drizzle Pecan Cookies offer chocolate, caramel and crunch!
Last Minute Gift Ideas for the Foodie in Your Life
The Christmas holidays are a special time for giving, but the best gifts don’t always come from a department store. Give the gift of food! Today, I’ve rounded up three gift ideas from my kitchen that can be prettily packaged + a spectacular book recommendation authored by my friend, meditation and wellness teacher, Cassandra Bodzack. These thoughtful presents are Some Kinda Good, and are sure to be well received. Continue reading “Last Minute Gift Ideas for the Foodie in Your Life”
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Climbing the step ladder to stir 18 gallons of tomato bisque.
Scrapping the bottom of the pot to keep the soup from scorching.
Had to have an extra long spoon!
Finals and Finishing Strong
I have just one week of finals to go before I complete my second semester of culinary school. Finals week marks the end of the most rigorous 16-week schedule I’ve experienced yet, and come December 9, it will be time to celebrate! Continue reading “Finals and Finishing Strong”
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Here’s what the kitchen looks like freshly cleaned.
The dishwasher and drying area stands on one wall with spices and a coffee machine.
Large ovens for baking breads, pizza and more.
Hotel size pots and pans, along with flour stored under the butcher block table.
Cooking & Baking My Way Through Culinary School
My second semester of culinary school is moving at an exciting pace. I’m finally beginning to feel comfortable in the professional kitchen, getting my bearings and learning how to use the large scale equipment. Continue reading “Cooking & Baking My Way Through Culinary School”
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