My Moment with the Queen of Southern Cuisine

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My good lookin’ fella and me at Paula Deen LIVE! Step back ladies, he’s taken.

The evening I met the Queen of Southern Cuisine began in true Savannah style with cold beverages from the bar – Pinot Grigio for me and a Yuengling for my handsome – and live music – a classic Ray Charles cover song, none other than “Georgia On My Mind,” performed by two talented guys with their guitars and perfect harmonies. The lights turned down in the Lucas Theatre and this is what we heard:

They played two more songs, The Allman Brother’s “Ramblin’ Man” and “Chicken Fried” by The Zac Brown Band…perfectly appropriate before Paula Deen took the stage.

Paula and Michael

And then, there she was. After all the years I’d watched her on TV and imagined her voice as I read her books, there she was not more than 125 feet standing in front of me. She and her husband Michael came out dancing. Her son, Jamie Deen tweeted this photo from backstage which read: “Seeing Mom dance makes me happy.” It did my heart good to see them too, resilient and carefree – A stark difference from what the media would have us to believe. He twirled her around on stage as the audience clapped, hooped and hollered. I must admit, I got a little teary eyed, and nearly patted my boyfriend’s kneecap off in excitement.

Jamie, Paula, Michael and Bobby at the Lucas Theatre in Savannah, Georgia on August 8.
Jamie, Paula, Michael and Bobby at the Lucas Theatre in Savannah, Georgia on August 8.

Her boys, Jamie and Bobby trickled out some time after that. I was so star struck, I don’t remember them entering the stage. Immediately, it was as if I was seeing an old friend, hanging out with Paula and her family in their living room. There was no formality, no script to the show. Paula was the exact same in person as she is on television. When she spoke, she began recognizing faces in the audience, pointing out her new daughter-in-law to us all (Congratulations Bobby!), and acknowledging other friends and relatives that had come to see her. She is the personable, warm and sweet spirited woman I have grown to know and love, oozing with Southern hospitality and authentic drawl. Right away, she told us what we could expect from the show, with a funny interjection from Michael. Throughout the night, the tugboat captain was like a Parakeet, chirping witty things whenever the moment struck:

The night was filled with great audience interaction. At one point, Paula called a Look-A-Like up on stage. We played “Deen There, Done That,” hosted by “Bobby Chewbanks” dressed in full costume, complete with a wig and an old-fashioned sport coat. Later, Bobby told us a funny story about his Grandma Paul (God rest her soul), who lived to be 91. He said she use to take her medicine with a pull-tab Budweiser Tall Boy.

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The Lucas Theatre filled up fast during Paula’s first stop in Savannah.

Paula spoke to a packed house. I don’t believe there was an empty seat in the Theatre. During the event, she cooked up three dishes with help from the family: a Georgia Peach Trifle, a Chicken Arugula Salad and Jambalaya. Next to meeting Paula, my favorite part of the show were the short video clips they shared. We got to see how Michael and Paula met and even got an inside look and mini tour of Paula’s beautiful home on Wilmington Island. Her rags-to-riches story was shared, including a look back at “The Bag Lady” days. Many audience members had eaten those first lunches.

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That’s me and Jamie, y’all!!!! How cool.

After the show, I got to meet and talk with Jamie and Michael. Jamie was as nice as he could be. He looked at my boyfriend Kurt who is born and raised in Savannah–and took a double take. “Don’t I know you?,” Jamie said. Kurt replied, “I’m from Savannah. You may have seen me around.” Then Jamie said, “Yeah, I’m pretty sure I’ve poured you a glass of sweet tea or two.” CLASSIC!! You can’t make this stuff up.

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Michael and me! Such a jolly guy.

Michael and Paula met because of Paula’s Shih Tzus, Sam and Otis. Me and Paula have even more in common than Southern, coastal cooking, y’all! I bet she’d love my sweet Shih Tzu, Ewok.

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Hopelessly waiting in line for an autograph.

The moment finally came when I would have my chance to meet Paula. I received no special treatment, it was every man for himself. About the time I approached the stage, I heard her bodyguard say, “Okay, last one folks. Paula’s got places to be.” Panic set in. I couldn’t be in the same room with Paula and not at least try to get a photo. This opportunity may never present itself again!

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If only I could have stood on stage beside her. Oh well, gotta do what you can!

Just before she walked off the stage, I managed to jump in and snap these three pitiful selfies. I also handed her a copy of “It Ain’t All About the Cooking,” and she quickly scribbled Paula on the inside cover. And just like that, she was gone. So close, but so far away. Will this lady ever know how much she’s influenced me in the kitchen? Will she ever know it’s my dream to cook with her? So much to say, so little time. I am a better cook because of you, Paula. Thanks for paving the way.

This T-Shirt was for sale in the lobby of the Lucas Theatre.
This T-Shirt was for sale in the lobby of the Lucas Theatre.

Paula, if you read this, know that your fans are so glad you’re “getting butter every day.” We never doubted you would.

Related Content
Some Kinda Good Teams Up with Paula Deen LIVE!

Some Kinda Good Teams Up with Paula Deen LIVE!

Paula

EXTRA! EXTRA! Read all about it!

I couldn’t be more excited to announce that the Paula Deen team contacted little ol’ me this week with some GREAT news! I’ve been invited to attend Paula Deen Live! in Savannah as a special guest on Friday, August 8 where I’ll be LIVE tweeting and posting about the show on Facebook from the historic Lucas Theatre!

The surprise came earlier this week when I checked my food blog’s email account. The subject line read, “The Heart of Home Cookin’ Coming to Savannah, GA!” It was Paula’s social media coordinator requesting my presence in the Hostess City. Be still my heart. As a life long fan of Paula’s, you can imagine my excitement when I read these words:

To get right to the point, we came across your blog, Some Kinda Good – and we love it! Paula is so excited about her LIVE event, and she wanted to invite some of her biggest fans and supporters, specifically Southern bloggers and influencers.

Do y’all know how many Southern bloggers there are in the world?? I am beside myself and honored that they chose me. Mama and them already purchased their seats!

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Join the conversation using #PDLIVE!

If you’d like to join the fun, check out Paula’s website for all the details or, follow me on Twitter and LIKE Some Kinda Good on Facebook so you don’t miss a thing. Join the conversation on social media using #PDLIVE. During the event, word also has it that there’ll be a few small surprises in store for you! Paula’s come back tour kicks off on Friday, August 1 with stops all over the country. Be sure to check back after the event for a follow-up post, too. I can’t wait to tell you all about it!

Here’s a sneak peek at the fun that awaits. Good times…See you soon PAULA!


Related Content:

My Inspiration
Not Your Average Hash Brown Casserole
Shrimp and Grits at Home
Paula Deen is Not a Racist Y’all

New Seafood Restaurant Brings “The Whole Nine Yards” to the ‘Boro

Image courtesy of boilingshrimpcajun.com.
Image courtesy of boilingshrimpcajun.com.

The Boiling Shrimp
Statesboro, Georgia

The earliest known use of the American phrase, “The Whole Nine Yards,” an expression meaning “all of it, the full measure,” dates back to 1907 in Southern Indiana, but for one new Statesboro seafood restaurant, the term is a business model by which everything from the food to the service is based around. The Boiling Shrimp opened just over three months ago on U.S. 301 South with a mission to make seafood work in Statesboro punctuated by an unconventional, Asian-influenced approach. After visiting for dinner recently, I caught up with Assistant Manager Adam Tsang to get the details on this restaurant’s unique spin on presentation, flavor and entertainment.

wpid-0620142058a.jpgTwo things that caught my attention immediately: 1) Customers place their order in a 3-step sequence and 2) Food ordered Low Country boil style, is presented in a clear, plastic bag. First, you choose your catch, next your flavor and lastly, determine how you’d like it prepared. “We found that if we served the food directly on the plate, the sauces and seasonings don’t stay on as well,” said Adam. On my visit, I ordered a 1/2 pound of boiled shrimp with Cajun sauce for $8 and washed it all down with a cold Blue Moon. Currently, the restaurant serves beer with future plans to offer wine.

wpid-0620142059.jpgOnce I got over the shock factor of the plastic bag on my plate,  I found its contents divine. The aroma of a Low Country boil hit me as soon as I untied the bag, and the size of the plump, succulent shrimp alongside a half ear of deliciously seasoned corn on the cob and juicy sausage was all I needed to feel right in my element. Fresh, good quality seafood in the coastal plains of Georgia? What more could one want?

Menu items also include soups, salads and po’ boy sandwiches. Adam says the Fried Shrimp Basket is one of their most popular dishes. So, just where does the Asian influence come in to play? Owned by longtime Statesboro residents Charles and Jean Hsu, the Taiwanese Americans created their sauces –your choice of chili pepper, lemon pepper, Cajun or garlic — based on influences from their travels and previous restaurant experiences. “The Whole Nine Yards” is both a sauce (a combination of all of the above) and a dish on the menu. Asian influences can be found in the tempura fry style and preparation of the batter.


With an open floor plan, the casual atmosphere feels like you’re dining on the coast, as if you could walk outside and be on the beach. Oars and ship wheels fill the walls, along with flat screen TVs. The restaurant is open for lunch and dinner Sunday – Thursday from 11 a.m. to 10 p.m., and Friday – Saturday until 11 p.m. Live music is offered during lunch Sunday – Thursday. “We’re tapping into local musicians,” Adam said. “Right now, we’re featuring light jazz with Andrew Brantley who plays with The Orange Constant band. They’re really good.”

wpid-0620142058.jpgSeafood restaurants in Statesboro don’t have the best track record. Carry Hilliard’s Restaurant closed after just two years and The Shell House, what is now The Mill House, didn’t survive the college town either. Adam says, at The Boiling Shrimp, they’ve learned from the mistakes restaurants who’ve gone before them have made. With more than 700 Facebook “Likes” and a lot of positive buzz surrounding them, they’re off to a great start. If you haven’t made your way over to see them yet, keep an open mind and give them a shot! If it’s good seafood you seek, you’ve come to the right place.

Related Content:
‘A Boiling Shrimp’ of Flavors in Statesboro


New to Some Kinda Good?
Thanks for stopping by! If you like this post, you may also be interested to read about a few of the other local restaurants and bakeries I’ve reviewed. As the Statesboro Herald food columnist and a Georgia Southern University alumna, the ‘Boro is a second home to me. Be sure to like Some Kinda Good on Facebook, or follow me on Twitter to keep up with all my latest, local food discoveries.

Boiling Shrimp on Urbanspoon

Celebrate Summer with Local Blackberry-Georgia Peach Crumble

wpid-0622142020b.jpgSummertime may be my absolute favorite time to visit the farmers’ market and fruit may be my absolute favorite thing to purchase. On Saturday morning, I scored a large package of plump blackberries and the season’s first Georgia peaches. You can imagine my excitement when I came across a delicious recipe for Peach-Berry Crumble in the latest edition of Southern Living. Sunday afternoon just got better.

Fruit from the fields of Screven County.
Fruit from the fields of Screven County.

I paid $5 for this huge container of blackberries. You can’t beat that! Well worth the money, especially knowing I’m supporting the local farming community. Thanks Ricardo from Poor Robin’s Produce! The peaches came from my friends at Jacob’s Produce. I snuck a few pieces while slicing them for the crumble. Irresistible, juicy and sweet.

Blackberry-Peach Crumble
Blackberry-Peach Crumble

Crumbles make the perfect summer dessert. Simple to throw together, they’re special enough for entertaining yet quick enough for a post-dinner weeknight treat.

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I substituted 1/2 cup of uncooked regular oats with Honey Bunches of Oats with Vanilla. It’s what I had on hand and it got the job done! Assembling this dessert is so much fun because it’s rustic and hands-on. Butter makes everything better.

wpid-0622141830a.jpgBake for 40-45 minutes at 375 degrees.

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The end result is a crunchy, buttery topping filled with warm, sweet fruit. Serve with cold vanilla ice cream or sweetened whipped cream. Garnish with fresh mint. Savor summertime!


 

wpid-0622142020b.jpgHere’s a quick glance at the recipe. Thanks Southern Living for the inspiration!

Peach-Berry Crumble
Serves: 6-8
Prep Time: 1 Hour, 20 Minutes

Ingredients

  • 3 cups fresh peach slices (about 3 medium)
  • 2 cups fresh blackberries
  • 1 large egg
  • 1 large egg yolk
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup uncooked regular oats
  • 1/4 teaspoon kosher salt
  • 1/2 cup butter, melted
  • Vanilla ice cream

Preparation

  1. Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.

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Rae’s Coastal Café: An Inland Island Hideaway

wpid-0530141929.jpgRae’s Coastal Cafe
Augusta, Georgia 

Two of my best friends recently took me to dinner at a place more than 153 miles inland from the Georgia Coast located in my hometown of Augusta, Georgia. They promised it would be “right up my alley” and said I should “be prepared to blog about it.” Though it’s been open since I was nine years old, that Friday night was the first time I’d ever heard of it or set foot through its doors. Tucked away in a small community at the west end of Walton Way, Rae’s Coastal Cafe transported me to the islands the moment I stepped inside, perpetuated only by the best Key Lime Pie Martini I’ve ever had, and a house salad that rivaled my go-to Caesar and sailed away with my heart.

wpid-0530141930b.jpgThe cafe touched on every indicator I consider noteworthy about a restaurant: 1) It’s independently owned, 2) The local, casual atmosphere was well done–coastal but not in an obnoxious way, 3) The food was excellent and 4) The service was informed.

Our waitress, April.
Our waitress, April.

Meet our waitress, April. Servers have the ability to make or break a dining experience and if they’re on point, nine times out of 10, your visit will be too. April was well-informed on the menu items, at the ready with refills, and intuitively aware of when to ask if we were ready for the next course or if she could take our empty plates. As a first time visitor, she sold me on the house salad when I routinely ordered a Caesar, and I’m so glad I took her word. Super friendly and seemingly happy to be at work, April enhanced our meal and represented Rae’s expertly well.

wpid-0530142028a.jpgThere on the table, much to my surprise sat a product from good ol’ Statesboro…Braswell’s Vidalia Onion Steak Sauce. That made this Statesboro food writer proud.


The meal began with fresh-baked rolls, served with spreadable butter, followed by Rae’s Famous House Salad, known as an Augusta favorite. A simple combination of fresh greens and tomatoes tossed in a homemade dressing, the salad is plated in a cold, pewter-like bowl and topped with crunchy croutons made in-house. It was everything one could hope for–light, tangy, crunchy and refreshing.

I ordered the Blackened Mahi-Mahi, a healthy 9 oz. fillet topped with Cajun spices, seared in a cast iron skillet and served with new potatoes. April informed me that Rae’s uses the same spices on the fish as in their famous Jamaican Jerk Chicken. The Mahi-Mahi had the perfect kick to it and together with the buttery potatoes, I was happy and satisfied. My friends shared the special that evening: Carolina Mountain Trout with crisp green beans and new potatoes. For dessert, we tackled a slice of Chocolate Cheesecake made with Kahlua and drizzled with raspberry syrup. Other tempting menu items included Coconut Fried Shrimp, the Crabmeat Sandwich (yes, that’s right. Not crab cake, crabMEAT!), the Dolphin Sandwich and Filet Mignon. Chicken, steak, seafood…they do it all!

wpid-0530142028.jpgIt’s a good thing that I no longer live in Augusta because I would have to have this drink in my life every day. Rimmed in a graham cracker crust, the Key Lime Pie Martini was the most balanced blend of sweet and tart I’ve ever experienced. It was like drinking pie. Move over Malibu Bay Breeze, there’s a new sheriff in town.

wpid-0530142134a.jpgDining at Rae’s Coastal Cafe felt like an episode of Cheers. The owner, Walter, makes his way through the restaurant greeting guests and shaking hands. You’re bound to run into someone you know there. It’s a comfortable place where people go to enjoy good food and good company…after all, that’s what it’s all about!

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My friends, Levi and Angela.

Special thanks to these two (who just celebrated their 10th wedding anniversary!) for a wonderful evening out. Y’all know me well.

 

Rae's Coastal Cafe on Urbanspoon

Zucchini Walnut Muffins with Citrus Rosemary Glaze

Zucchini Walnut Muffins with Citrus Rosemary Glaze
Zucchini Walnut Muffins with Citrus Rosemary Glaze

At the Statesboro Mainstreet Farmers’ Market last Saturday, I picked up a basket full of Screven County’s latest crop of zucchini. I’ve had some fun in my kitchen this week discovering fresh ways to prepare it. With a need for a grab-and-go breakfast, my Zucchini Walnut Muffins with a Citrus Rosemary Glaze fit the bill. Special thanks to my friendly neighbor, Ms. June, who allows me to use her backyard rosemary plant at my leisure.

Zucchini is 95% water. When shredded, it adds lost of moisture to baked goods.
Zucchini is 95% water. When shredded, it adds lots of moisture to baked goods.

Be sure to pick up a copy of this Sunday’s (June 1, 2014)  Statesboro Herald and read my food column, where I’ll dish on more fun facts about the summer squash and share inspired ways to eat it! No worries if you aren’t from around these parts. I’ll share my column on the Some Kinda Good Facebook page.

These sweet, nutty muffins make a delicious morning breakfast or afternoon snack with hot tea. The glaze is fragrant and simple to assemble.
These sweet, nutty muffins make a delicious morning breakfast or afternoon snack with hot tea. The glaze is fragrant and simple to assemble.

Zucchini Walnut Muffins with Citrus Rosemary Glaze

  • 1 cup of zucchini, grated
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½  cups all-purpose flour
  • ½  tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ¾  tsp salt
  • ½  tsp baking soda
  • ½  tsp baking powder
  • 1 cup walnuts, chopped

For the Glaze:

  • 1 cup of confectioners’ sugar
  • Freshly squeezed juice of ½ an orange
  • 2 teaspoons of orange zest
  • 1 tablespoon of fresh rosemary, chopped

Place a rack in the bottom third of the oven and preheat to 350 degrees.  Grease a 12-cup muffin pan with cooking spray.

In a large bowl, whisk together the zucchini, sugar, oil, eggs and vanilla.  In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking soda and baking powder. Using a rubber spatula, gently fold the flour mixture into the zucchini mixture just to combine.  Divide the batter evenly into muffin cups and gently drop muffin pan on the counter to remove any air.

Bake until a toothpick comes out clean and the top is golden brown, 35 – 40 minutes. Let cool in the pan on a wire rack for 10 minutes.  Meanwhile, in a small bowl, combine all ingredients for the glaze. Pop the muffins out of the pan and one by one, dip them into the glaze, in a circular motion. Place dipped muffins on a wire rack to cool and set. 

Living the Dream Through Cupcakes and Caffeine

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CAKE 
Statesboro, Georgia

It’s mid-morning on a sunny Saturday, after a satisfying brunch and visit to my local farmers’ market. Dressed completely casually with nowhere to be, I stroll along East Main Street in downtown Statesboro to find an inviting sidewalk chalkboard and the doors open wide at CAKE Bakery and Cool Beanz Espresso Bar. Upon entering, I discover much more than cupcakes and caffeine. Here two kindred spirits — one culinary artist and one head coffee geek — have joined forces to make their dreams a reality.

wpid-0407141733.jpgMeet David Hoyle, former senior project manager for a technology integration company, turned owner of Cool Beanz Espresso Bar. Here’s a guy who said, ‘It’s now or never,’ and dove head first into his passion–pure coffee, expertly brewed. He started down the path of coffee discovery after tasting his first cup of lightly roasted coffee on a business trip in Caracas, Venezuela. Before, David says he was a fan of triple grande, 3-pump skinny mochas. When it came to drinking coffee, he would disguise its bitter taste with heavy doses of cream and sugar, consuming what he calls “coffee-flavored sugar milk.” Curiosity led him to begin experimenting with various brewing methods which can alter and enhance the flavor profile of a coffee bean. Now, just over two months into his new business venture, he’s having the time of his life offering three different brewing techniques to Southeast Georgians everywhere: Pour-over, Immersion and Espresso. He prepares every single cup by hand. Armed with the finest local ingredients, he’s ready to rock your coffee world.

Two Statesboro-based coffee companies supply all David’s coffee beans: Three Tree Coffee Roasters and Iron Wedge. Java isn’t all he’s serving up. You can order hot chocolate, frozen chocolate shakes, chai tea lattes and milk. On my last visit, I ordered Three Tree’s Ethiopian coffee. Naturally bright and sweet with a hint of berries, every sip was smooth going down, not wanting for anything.

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Contributed Photo

This is Shannon Ward, bakery owner. A former registered radiologic technologist and sonographer, Shannon enjoyed her career in the medical field but needed a job that would allow her creative spirit to soar. After becoming a stay-at-home-mom, she began baking cake pops and cakes for extra income. She gained quite a following in Screven and Bulloch Counties, and with the support of many encouraging friends and family, gained the confidence to open CAKE. 

wpid-0509141720.jpgIn addition to those tried and true flavors like chocolate, birthday and red velvet cake, Shannon enjoys changing up the menu daily, offering creations like the baklava cupcake with all the essentials–lemon, honey and pistachios–or her maple and bacon cupcake. She says she loves the freedom of coming into her kitchen early in the morning, looking at what she has on hand and whipping up something unexpected and amazing. So far, I’ve tried the PB&J and Key Lime flavors. I also love her nod to all things local, from the ingredients she bakes with to the Georgia Southern-inspired True Blue cupcakes. Based on customer requests and her own inspiration, Forrest Gump might equate the ever-changing menu to a box of chocolates–you never know what you’re going to get. 

wpid-0407141728a.jpgFrench Macaroons are also offered daily, along with homemade quiche.  Birthday and other special occasion cakes are made to order. Tying the knot? Wedding cakes are available too.

wpid-0407141727.jpgCAKE is a small space with big impact. Chic and modern with exposed brick walls and quaint little tables, the atmosphere is inviting and cozy. The artwork hanging in the bakery is all for sale and painted by a local artist. Even the fresh flowers on each table are provided by a neighboring florist. Food is served on dinnerware with metal utensils. These small touches really enhance each visit. You get a happy and pleasant energy the moment you enter, and those kinds of details keep me coming back.

My Ethiopian coffee along with a Peanut Butter & Jelly cupcake.
My Ethiopian coffee along with a Peanut Butter & Jelly cupcake.

With a name like CAKE, what’s not to love?



New to Some Kinda Good?
Thanks for stopping by! If you like this post, you may also be interested to read about a few of the other local restaurants and bakeries I’ve reviewed. As the Statesboro Herald food columnist and a Georgia Southern University alumna, the ‘Boro is a second home to me. Be sure to like Some Kinda Good on Facebook, or follow me on Twitter, to keep up with all my latest, local food discoveries.

CAKE Bakery & Cool Beanz Espresso Bar on Urbanspoon

Nibble & Nosh and Everything Posh: A Food and Style Event You Don’t Want to Miss!

With the dog days of summer comes trips to the beach, picnics, grilling out with friends and family, baby showers, weddings, you name it! Summertime is entertaining time and I couldn’t be more excited to announce “Nibble & Nosh and Everything Posh!” a food and style event I’m hosting with my longtime friend Chad Steed, in his sweet home of Alabama.

SocialMedia
Tailored for entertaining, the event boasts Southern recipes and innovative style ideas for hosting the perfect summer soirée . I’ll share dishes you can prepare with minimal effort that are big on flavor and presentation! Guests will sample bites of my bacon, lettuce and fried green tomato sliders with spicy pimento cheese among other refreshing grilled desserts, appetizers and warm-weather-friendly beverages. In addition to my live cooking demonstrations, Chad of “The Stylish Steed” lifestyle blog, focused on living well for less, will bring his creative taste to the table teaching guests how to personalize parties with custom cloth table linens, unique lighting elements, painting techniques and easy floral arranging.

You may remember Chad from our brief appearance on The Dr. Oz Show. We met on the mission field in the summer of 2002 during college and have been the best of pals ever since. We always have a good time together and this event will be no exception. I’d like to personally invite you to join us as we sing, laugh and demonstrate how to entertain with ease on Thursday, May 15 at 6 p.m. at the Gadsden State Cherokee Arena. Admission is $5 in advance or $8 at the door. Tickets may be purchased at the Gadsden State Cherokee Campus.

This special event is sponsored by the Continuing Education Department at Gadsden State Community College.
 

Roasted Root Vegetables Reinvented

wpid-0416141949a.jpgIt may be springtime, but let’s face it: the weather can be crazy and unpredictable. For those not-so-springlike nights this season, I’ve got a recipe for Roasted Root Vegetable Soup with Homemade Thyme Croutons that’ll give you an excuse to transform leftovers and get the most out of your farmers’ market finds.

wpid-0415141945.jpgThis recipe is a classic example of technique. Once you master it, you can substitute whatever ingredients you choose. Roma tomatoes and onions would be absolutely fantastic with a grilled cheese sandwich. I made Roasted Root Vegetable Soup using leftover carrots and turnips that I’d made for Easter dinner with my Roasted Leg of Lamb and Mint Chutney. I seasoned the vegetables with salt and pepper, then tossed them in a good quality olive oil and roasted them at 425 degrees for 30 minutes. I love reinventing leftovers. It’s ultimately fun to create something totally new with the same ingredients from another dish.

wpid-0416141858.jpgIn a food processor or a blender, puree the vegetables until fluid, adding a little chicken broth or water to help the vegetables liquefy. You can also use an immersion blender, but that’s a fancy tool I’ve yet to acquire. If you’d like your soup to have a little texture, don’t puree them totally. Just pulse your blender a few times, leaving some of the vegetables chunky. I enjoy bites of carrot here and there, rather than pure creaminess, but it’s personal preference.

wpid-0416141944.jpgTransfer the pureed vegetables to a stock pot. Then add 3 – 4 cups of chicken broth. Season to taste with salt, pepper and dried oregano. Let simmer over medium-low heat for at least 30 minutes.

wpid-0416141944a.jpgI just so happened to have a french baguette on my counter top that was more than a few days old. What better way to give stale bread new life than to chop it into cubes and make crunchy croutons? I did just that. With the Holy Trinity of kosher salt, freshly ground black pepper and olive oil, I added dried thyme, and roasted them in the oven, also at 425 degrees, for 10-15 minutes until golden brown and fragrant.

wpid-0416141949b.jpgIf you look closely, you can see chunks of carrot adding texture to the soup. With a pop of green color from my carrot tops for garnish and the addition of my Homemade Thyme Croutons, soup never tasted better on a cool, springtime night.

Here’s a quick look at what you’ll need:

Roasted Root Vegetable Soup featuring Carrots and Turnips

  • 1 Bunch Carrots, peeled 
  • 3 Large Turnips, chopped 
  • 3-4 cups Chicken Broth
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Dried Oregano
  • Parsley or Green Carrot Tops for Garnish

Homemade Thyme Croutons

  • Day old bread or Stale Bread, such as a French or Italian baguette
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Dried Thyme
  • 3 Tablespoons of Olive Oil or enough to coat bread well

 

 

 

 

 

An Easter Feast of Roasted Leg of Lamb and Mint Chutney

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An Easter Feast featuring Roasted Leg of Lamb with Mint Chutney, Roasted Root Vegetables, Rosemary Mashed Potatoes and Blanched Snap Peas.

At my house, it wouldn’t be a dinner party without the smoke alarm sounding at least once or my Shih Tzu, Ewok howling to the top of his lungs and doing the happy dance each time a new guest arrives at the door. That was the scene on a rainy Tuesday night recently when I invited my boyfriend and two close friends over for an early Easter feast. It was an occasion special enough for fine china and the antique, linen seashell napkins my mother gave me. On the menu? Continue reading “An Easter Feast of Roasted Leg of Lamb and Mint Chutney”