Sausage Kale Soup with Sage Chestnut Pesto

For those cozy nights in, this soup is hearty without all the heavy stuff. The fall flavors are a soup party in your mouth. And the leftovers are even better the next day. The pesto is herby and creamy and perfect for the season - make an extra batch for pasta or crostini! 

Pesto: 

1 1/2 cups stemmed, well-chopped Lucinato or Tuscan Kale

1/2 cup sage leaves

7 peeled, cooked chestnuts (you can find these during the season in the fridge section or canned)

2 tablespoons apple cider vinegar

Kosher salt, freshly cracked pepper

3 tablespoons good-quality extra virgin olive oil

1 tablespoon olive oil

1 onion chopped

1 1/2 cups sliced rainbow or regular carrots

Kosher salt, freshly cracked pepper

3 fully-cooked, spicy chicken sausage links - crumbled or chopped

1 tablespoon dried thyme 

1 teaspoon lemon pepper

7 cups chicken stock

1 (2 inch) Parmesan rind

1/4 pound Pipe pasta or similar

Make the pesto. Combine the kale, sage leaves,  chestnuts, vinegar, about 1/4 teaspoon salt and pepper, and olive oil in a food processor. Pulse until smooth. Refrigerate or set aside until ready to use.

Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and a heavy dash of salt and pepper and sauté until soft. Add the sausage, thyme, and lemon pepper and sauté another minute. Pour in the chicken stock and add the Parmesan rind and pasta. Bring to a boil then summer until pasta is cooked but al dente. Mix in the pesto, taste for seasoning, and add more salt and pepper if needed.

Chorizo Smoked Gouda Sausage Balls

Sausage balls ARE Christmas to me. Such an old school recipe that never actually gets old - I simply insist they're at every gathering! I wanted to amp them up a bit last year though, giving them the Cooktales twist, and this recipe was the big winner! Chorizo and Smoked Gouda... seriously y'all, just think about that for a second. Heaven. 

1 pound chorizo - room temperature 

1 pound Jimmy Dean hot sausage  - room temperature 

5 cups shredded Smoked Gouda - room temperature 

4 cups biscuit baking mix 

* This recipe makes an extra large batch, but balls can be cooked and frozen for a later use. For a frozen batch, just reheat for 8 to 10 minutes in a 400 degree oven. 

Preheat oven to 400 degrees. In a large bowl, mix together the room temperature chorizo, hot sausage, cheese, and baking mix until thoroughly combined. Using a miniature ice cream scoop (or a spoon) form sausage balls - they should be about 2 tablespoons in size. Place on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes or until golden in color. Serve warm or at room temperature.

Green Goddesses Chicken Salad with Apple and Avocado

Green Goddess dressing rarely gets a rap of being healthy but this one actually is. This is one of the best chicken salads I have ever made/eaten, and it's perfect for a summer party or picnic! The apple and avocado make it a little sweet, crunchy, creamy, and decadent - and in my opinion, it's what makes this salad over the top delicious! 

1 1/2 pounds boneless skinless chicken breasts 

1 tablespoon olive oil

Kosher salt and freshly cracked pepper

1 cup plain yogurt or Greek yogurt

3 tablespoons low-fat mayonnaise

1/2 cup parsley leaves

1/2 cup roughly chopped basil leaves

2 tablespoons tarragon

2 tablespoons chives

1 small garlic clove - peeled and chopped

2 teaspoons anchovy paste

1 large lemon - juiced

2 tablespoons extra virgin olive oil

1 large Granny Smith apple - diced small

1 large avocado - pitted and cubed

1 loaf sourdough bread - sliced and grilled

Arugula (optional)

Heat oven to 425. Rub chicken breasts on both sides with olive oil and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes or until cooked through. Let cool.

In a food processor, add the yogurt, mayonnaise, parsley, basil, tarragon, chives, garlic, anchovy paste, lemon juice and olive oil. Blend together until completely combined and creamy. Sauce should be slightly green - you may have to scrape the sides down and few times to get the right consistency.

Cube cooled chicken and place in a large bowl. Add the dressing and apple and mix together throughly. Lightly fold in the ripe avocado so they stay somewhat cubed. Serve on grilled sourdough with arugula if desired.

Broiled White Chicken Chili

I adore a good White Chicken Chili, and I also adore a good French Onion Soup. This is a fun little spin on both, and you can make this as healthy or cheese and cream filled as you'd like! 

2 cans great northern beans - drained and rinsed

1 tablespoon olive oil

1 large onion - diced

Kosher salt and freshly ground pepper

3 garlic cloves - minced

3 Serrano chili peppers - seeded and diced

1 tablespoon ground cumin

2 teaspoons dried sage

1 teaspoon ground coriander

4 cups low-sodium chicken stock

2 cans green chilies

1 rotisserie chicken - meat shredded, skin and bones discarded

1/2 cup fat-free or reduced-fat sour cream

1/4 cup heavy cream (optional but recommended)

1/4 teaspoon freshly ground nutmeg

Shredded Fontina cheese

Shredded Parmesan cheese

Preheat oven broiler to high.

Place half the beans in a food processor and purée until chunky - not smooth (you can also do this with a potato masher). Set aside.

In a soup pot, heat olive oil over medium heat. Add the onion with a dash of salt and pepper and cook until soft. Add the garlic, chili peppers, cumin, sage, and coriander. Stir together and cook for a few minutes. Add the chicken stock, canned green chilies, shredded chicken meat, sour cream, heavy cream, nutmeg, the puréed and whole beans, and about 1 teaspoon of salt. Stir together and let come to a slight boil. Taste for seasoning and add more salt and pepper if needed. Ladle soup into oven-proof soup bowls. Top with as much or as little cheese as you desire. Broil until cheese is melted, golden, and bubbly.

  CHEERS TO HAPPY EATING!!!

Chopped Cajun Chicken Salad with Bacon and Apple

I love a restaurant that chops their salads all together. The only thing that's ever bothered me about a loaded salad is, you can't get a bite of every ingredient on one forkful. But with a chopped salad, you can! This is one of my favorite versions. 

Dressing:

1/2 cup honey

1/2 cup Dijon mustard

2 lemons - juiced

2 tablespoons mayonnaise

Kosher salt and fresh cracked pepper

Salad:

1 tablespoon smoked paprika

1/2 tablespoon Italian seasoning

1 teaspoon creole salt

1 teaspoon lemon pepper seasoning

1/2 teaspoon granulated garlic

1/2 teaspoon white pepper

1/4 teaspoon cayenne

1 1/2 pounds chicken tenders - cubed

1/2 loaf french bread (or similar) - cubed

1 tablespoon olive oil

Kosher salt and freshly cracked pepper

6 slices bacon - chopped

8 cups mixed greens or spinach

2 Granny Smith apples - diced

1/2 cup goat cheese - crumbled

1/4 cup dried apricots- chopped (optional)

Make the dressing. In a small bowl, whisk together the honey, Dijon, lemon juice, mayo, and a dash of salt and pepper. Set aside.

Heat oven to 400 degrees. In a small bowl, mix together the paprika, Italian seasoning, creole salt, lemon pepper, granulated garlic, white pepper, and cayenne. On a sheet pan lined with foil, toss the cubed chicken with the spice mixture. On another sheet pan lined with foil, toss the bread cubes with olive oil, a sprinkle of kosher salt, and pepper. Place both sheet pans in the oven. Bake croutons for about 8 to 10 minutes or until golden. Roast chicken for about 10 to 12 minutes or until cooked through.

While chicken and croutons are in the oven, fry the chopped bacon. Drain and set aside. On a large chopping board or clean surface, pile together the lettuce, half the chicken, half the croutons, half the bacon, and half the apples. Drizzle half the dressing over the top. Using a large knife, chop the entire salad together until combined and all large pieces are small (* if your chopping board isn't big enough, you can do this for each salad separately). Scoop chopped salad into bowls or on plates. Top with the remaining chicken, croutons, bacon, apples, and dressing. Sprinkle goat cheese and apricots on top.

Low-Fat Poppyseed Chicken Quinoa Bowls

I was introduced to Poppyseed Chicken when I was in college at Delta State. Every Wednesday my sorority sisters and I gathered at the BSU for a great service and luncheon - it was a good mid-week pickmeup and the food beat the mess out of eating on campus. Poppyseed chicken day was always one of my favorites! This is a healthy spin on a classic! Low-fat, high-protein, and absolutely plate-scraping delicious! 

Grocery list (4 servings):  

• 1 whole smoked chicken (I love the ones from Whole Foods) - skin removed, meat shredded

• 1 cup cooked quinoa

• 1 tablespoon olive oil

• 1 shallot - sliced

• 3 cloves garlic - minced

• 2 (8 oz) packages mushrooms - sliced

• 1 teaspoon kosher salt, plus more to taste

• 2 tablespoons Marsala cooking wine

• 2 cans low-fat cream of mushroom soup

• 2/3 cup fat-free sour cream

• 2 tablespoons poppy seeds, plus more for topping

• Pepper - to taste

• 12 reduced fat butter-flavored crackers - crushed

• 1/2 tablespoon melted butter or olive oil

Directions:  

In a large bowl, mix together the shredded chicken and quinoa. Set aside. Heat a large saute pan with the olive oil over medium-low heat. Add the shallot, garlic, mushrooms and salt. Stir together until the mushrooms start to wilt. Add the marsala and saute a few more minutes until mushrooms are soft. 

Pour the mushroom mixture into the bowl with the chicken and quinoa. Add the cream of mushroom soup, sour cream, and poppyseed and stir together until completely combined. Taste and add salt and pepper to taste. Pour into 4 large ramekins and top with the cracker crumbs, butter or olive oil, and a sprinkle of the poppyseeds. Bake for 20 to 25 minutes or until golden and bubbly. 

CHEERS TO HAPPY EATING!!! 

Baked Califlower and Sausage Parmigiano

Traveling nearly every weekend has gotten me into a health slup that I need to escape. I have slowly been transitioning from winter dishes to dishes geared more towards spring. However with a slight chill still in the air, I can't break away from a few comfort dishes now and again. This one happens to be fairly healthy, so I'm allowing it! 

Grocery list: 

• 2 tbsp olive oil

• 1 small onion - diced

• Kosher salt

• Pepper

• 2 garlic cloves - minced

• 1 tsp fennel seeds

• 1 tsp Italian seasoning

• 1/4 tsp crushed red pepper flakes

• 1 head cauliflower - cut into small florets

• 1/2 lb hot or sweet Italian sausage - casings removed and crumbled

• 1 (14.5 oz) can of San Marzano crushed tomatoes

• 1 tbsp lemon zest

• 1/2 cup (part skim) ricotta cheese

• 1/2 cup freshly grated Parmesan

• 1/4 cup Panko bread crumbs

Directions:  

Heat oven to 425 degrees. In a large saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add the onion with a dash of salt and pepper and cook until soft. Add the garlic, fennel seed, Italian seasoning, and crushed red pepper flakes and cook for one minute.

Add the other tablespoon of olive oil, cauliflower florets, sausage, and cook until cauliflower is slightly browned and sausage is cooked through. Take off the heat and pour the tomatoes in and sprinkle the lemon zest. Stir together, taste, and add more salt and pepper if needed. 

Pour mixture evenly into 2 large (or 4 small) personalized baking dishes. Dollop ricotta evenly over the top of each. Sprinkle each with Parmesan and Panko. Bake for 10 to 15 minutes or until mixture is golden and bubbling. 

 CHEERS TO HAPPY EATING!!!  

Pork N Bean Stew

Do y'all remember Beanie Weenies in a can?! I'm about to gross y'all out, but when I was a kid, I was obsessed with them. I mean seriously, I could probably go pick some up right now and kill like three cans. Ok, now you're really grossed out, but what's true is true! Anyhow, this recipe is quite different but made me think of that canned goodness. There was a pork tenderloin I bought that we never ate, so I froze it before we left town for the holidays. Like the rest of the world, we have been on a health kick since we got home, so the pork tenderloin was ideal to put in our food plan this week. I wanted a stew because I knew snow was coming our way so I came up with this recipe. The only thing "unhealthy" is the bacon, and like momma always says, a little doesn't hurt! 

Grocery list: 

• 1 tbsp olive oil

• 4 slices thick bacon - cut into pieces

• 2 lbs pork tenderloin - trimmed, cut into bite sized pieces, about 1/2 inch

• Kosher salt

• Pepper

• 1 large onion - roughly chopped

• 2 sweet bell peppers - roughly chopped

• 4 garlic cloves - minced

• 1 tbsp smoked paprika

• 2 tsp oregano

• 2 bay leaves

• 1 cup apple cider

• 1 ( 28 oz) can whole fire roasted tomatoes

• 2 (4 oz) cans green chilies

• 2 cups (low sodium) beef broth

• 2 (14 oz) cans black beans - drained and rinsed

Directions:  

1. In a dutch oven or large pot, heat olive oil over medium heat. Fry bacon until crisp and set aside on a plate. Turn the heat to medium high, liberally salt and pepper the pork tenderloin pieces, and brown the meat in the bacon fat until cooked on all sides. Set aside on another plate. 

2. Turn the heat down to medium and saute the onion and bell pepper until translucent, about 8 minutes. Add the garlic, paprika, oregano, and bay leaves and saute one more minute. Pour in the apple cider and scrape up all the brown bits from the bottom of the pan. Let the cider reduce by half.

3. Add the tomatoes, green chilies, beef broth, beans, all the pork with its juices, and bacon. Bring to a slight boil then let simmer until ready to eat. All soups taste best simmered at least one hour, but it's ready to eat when you are! 

CHEERS TO HAPPY EATING!!! 

Truffled Turkey Breast with Truffle Gravy

While I'm not the biggest fan of Thanksgiving food, turkey is one part of it I always look forward to. When I was a kid my mom used to make me and my brother non-Thanksgiving dishes because we despised the traditional food so much. As a grown up, I've gotten over my pickiness, but it's still not my favorite, so I like to put a spin on the expected dishes to make them more fun but keep things classic. 

Some people like dark meat, others like white meat... The good news is, nowadays, you can buy them already separated for you and the cook time is quicker which means more time with the family! The truffle addition to this turkey makes it unique and the gravy makes it extra decadent. You could do this with any part of the turkey or the whole bird! 

 Grocery list: 

Turkey:  

• 1/2 cup truffle butter or lard

• 1 tbsp olive oil

• 2 tsp minced garlic

• 2 tsp kosher salt, plus more for sprinkling

• 1 tsp truffle salt

• 1 tsp pepper, plus more for sprinkling

• 1 (4 to 5 lb) whole, bone-in turkey breast

Truffle Gravy: 

• 1 tbsp truffle oil

• 3 tbsp all-purpose flour

• 1 1/2 to 2 cups chicken stock, plus more for thinning

• Kosher salt

• Pepper

Directions:

1. Preheat oven to 325 degrees. Combine the truffle butter or lard, olive oil, garlic, kosher salt, truffle salt, and pepper in a small bowl. Rinse the turkey well and pat dry. Turn the bird over and sprinkle kosher salt and pepper lightly all over the backside of the breast. Place skin side up, on a rack over a baking sheet.

2. Using your fingers, loosen the skin of the breast and smear half the butter mixture all over the inside of the breast. Smear the remaining butter over the skin evenly. Roast for 1 1/2 to 2 hours or until the thickest part of the breast reads 165 degrees. Tent with foil.

3. Heat a medium saucepan over medium high. Pour the turkey drippings from the bottom of the baking sheet and the truffle oil into the saucepan. Whisk in the flour and continue whisking for about 2 minutes until cooked. Slowly pour in the chicken stock, whisking constantly until thickened. Lower heat, add salt and pepper to taste and more stock to thin. Carve the turkey breast meat off the bone, slice into pieces, and serve warm gravy alongside. 

CHEERS TO HAPPY EATING!!! 

Apple Date Stuffed Pork Tenderloin

Grocery list:

• 6 tbsp butter - softened

• 1 shallot - sliced thin

• Kosher salt

• Pepper

• 1 large Apple - sliced thin

• 6 dates - seeded and chopped

• 1 tbsp brown sugar

• 1 tsp cinnamon

• 1/2 tsp cardamom

• 1 (3 to 4 pound) pork tenderloin

• 2 tbsp minced herbs (sage, rosemary, thyme)

• 2 tbsp whole grain mustard

• 1 tbsp Dijion mustard

• 4 oz prosciutto

Directions:  

1. Heat oven to 425 degrees. In a medium saucepan, melt 3 tbsp of the butter. Saute shallots with a dash of salt and pepper until soft. Add the apples and dates with another dash of salt and pepper and continue to cook until caramelized. Sprinkle in the brown sugar, cinnamon, and cardamom and cook one more minute. 

2. Butterfly the pork tenderloin by cutting down the middle on one side of the meat until the meat opens like a book. Be careful to not cut all the way through. Evenly distribute the apple mixture inside the pork and close tightly. Liberally salt and pepper the meat on all sides. 

3. In a bowl, mix together the remaining 3 tbsp of butter, minced herbs, whole grain mustard, and Dijion. Spread evenly on all sides of the tenderloin, being careful to not spill out any of the apple mixture. Place tenderloin on a baking sheet lined with parchment paper. Take each slice of prosciutto and wrap the tenderloin, letting the prosciutto act as a "tie" to secure the apple stuffing. Roast in the oven for 15 to 20 minutes or until pork is cooked through. Cover in foil and let rest for at least 10 minutes. Slice and serve. 

Chicken Chorizo Soup

It's my favorite time of year! Time to light a fire in the fireplace and cozy up with a big pot of soup. Honestly, I can eat soup all year - even when it's 200 degrees outside (yes, it feels like 200 degrees sometimes in Memphis). Soup is one of my favorite foods, but when it gets chilly, it's ideal and comforting. 

Grocery list:  

• 1 tbsp olive oil

• 1 lb boneless, skinless chicken tenders

• Kosher salt

• Pepper

• 1 lb chorizo

• 1 large onion - diced small

• 2 large or 3 small orange, yellow, or red bell peppers - diced small

• 2 medium zucchini - diced small

• 3 garlic cloves - minced

• 3 tsp ground cumin

• 1 1/2 tsp ground coriander

• 2 - 3 chipotle peppers in Adobo sauce - minced

• 1 (8 oz) can of tomato sauce

• 2 (14.5) cans of diced fire roasted tomatoes

• 4 cups chicken stock

• Tortilla Chips, Shredded Cheddar Cheese, Sour Cream, Cilantro - for serving

Directions:  

1. Heat olive oil over medium high heat in a Dutch oven or pot. Cut chicken tenders into small strips or cubes. Add to the pot and sprinkle liberally with salt and pepper. Add the chorizo to the pot. Cook for several minutes until the chicken and chorizo start to brown and is cooked through, breaking up the meat into small pieces as it cooks. 

2. Add the onion and bell pepper to the pot with a dash of salt and pepper. Let cook until softened. Add the zucchini and garlic with another dash of salt and pepper and let cook until fragrant and softened, about 3 minutes. Add the cumin and coriander, stir together and let cook for another minute. 

3. Add the chipotle peppers with some of their sauce, the tomato sauce, diced tomatoes, and chicken stock. Bring to a boil and let simmer. Before serving, taste for seasoning and add salt and pepper if needed. Serve with crumbed tortilla chips, cheese, and green onions on top. 

 CHEERS TO HAPPY EATING!!! 

Cheesiest Enchiladas

Grocery list:  

• 1 1/2 lbs fresh Hatch chilies

• 1 1/2 cups chicken broth

• Kosher salt

• Pepper

• 1 tbsp olive oil

• 5 garlic cloves - minced

• 2 shallots - minced

• 2 cooked chicken breasts - shredded

• 1/2 cup Panchos cheese dip or your favorite store bought cheese dip

• 4 oz cream cheese - softened

• 8 oz cheddar cheese - shredded

• 8 oz Monterey Jack cheese - shredded

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 10-12 corn tortillas

Directions:  

1. Preheat broiler and move oven rack to the top. Place chilies on a baking sheet and broil for 15 minutes. Let cool then cut the stems off, seed, and dice the chilies. Be sure to seed them completely. Hatch chilies are very spicy and if you don't, you'll be in trouble. In a medium saute pan, heat one cup of the chicken broth over low heat and add the chilies with a dash of salt and pepper to taste. Let the mixture simmer until broth is reduced by half. Move the rack in the oven to the middle and heat oven to 350. 

2. In a small saute pan, heat 1 tbsp of olive oil over low heat. Cook the shallots and garlic for two minutes. In a large bowl, mix together the shallot mixture, shredded chicken, Panchos dip, cream cheese, half of the cheddar, half of the Monterrey Jack, chili powder, smoked paprika. and about 1 tsp of salt and 1/2 tsp pepper. 

3. In a small saucepan, heat the other cup of chicken broth to simmer. In a baking dish, spoon half of the chile mixture into the bottom. Then, one at a time, dip each corn tortilla into the simmered broth, spoon a heaping amount of the chicken mixture inside the shell, fold together, and place in the baking dish. When all tortillas are filled and placed in the dish, spoon the rest of the chilie sauce evenly over the top and coat with the rest of the cheese. Bake for 20-25 minutes or until bubbly. 

Flank Steak with Chimichurri Sauce over Cauliflower Purée

The 2016 Olympic Games are winding down in Rio, but that doesn't mean you can't eat like a Brazilian! Tres and I visited Rio a few years ago, and we still to this day call it the best place we have ever traveled. We also brought home delicious new recipes, and Chimichurri sauce has become a staple in our kitchen. It's most delicious over flank steak, and I like to serve mine with  cauliflower purée. It's the perfect "meat and potatoes dish" without all the carbs! And if you're looking for the perfect vacation spot, I cannot recommend Rio enough times! 

Grocery list

Chimichurri Sauce:

• 1/2 cup parsley - chopped

• 1/2 cup cilantro - chopped

• 4 garlic cloves - chopped

• 1 tsp dried oregano

• 2 tsp ground cumin

• 1/2 tsp red pepper flake

• 1/2 tsp kosher salt

• 1/2 lemon - juiced

• 2 tbsp red wine vinegar

• 1/2 cup extra virgin olive oil

Cauliflower Purée:

• 1 small cauliflower head - cut into florets and steamed

• 1 garlic clove - chopped

• 1/4 cup Parmesan

• 2 tbsp fat free cream cheese

• 1 1/2 tbsp butter

• 1/2 tsp kosher salt

• 1/4 tsp pepper

Flank Steak:  

• 1 (2 to 2 1/2 lb) flank steak

• Olive oil

• Kosher salt

• Fresh cracked pepper

Directions

1. In a food processor, add the parsley, cilantro, garlic, oregano, cumin, red pepper flake, salt, lemon, and red wine vinegar. Blend until it all comes together, then stream in the olive oil until smooth. Set aside or refrigerate until ready to use.

2. In a blender or food processor, add the steamed cauliflower, garlic, Parmesan, cream cheese, butter, salt, and pepper. Blend on high until smooth and silky.

3. Heat a cast iron or grill pan to medium high heat. Brush flank steak on both sides with olive oil. Sprinkle liberally on both sides with salt and pepper. Pan sear or grill the steak for about 4 minutes on each side for medium rare. Cover in foil and set aside for at least 8 minutes to rest. Slice into thin strips across the grain.

4. Build plates by spreading a large spoonful of cauliflower the bottom of each plate. Top with the flank steak strips, then finish with a heaping spoonful of Chimichurri sauce.

CHEERS TO HAPPY EATING!!!

Spring Chicken

​When I think of my childhood, I think of growing up in the country. We lived on 10 acres of land in a small town in Mississippi, and I just remember spring being so bright and colorful and green. It was beautiful! This recipe takes me right back to being a kid. The bright herbs on this symbolize the bright green grass and the citrus zest makes me think of the bright colored wildflowers growing all over our yard. This chicken is extra juicy and oh so fresh!

Grocery list: 

• 4 tbsp butter, room temperature

• 1 tsp finely minced garlic

• 1 ½ tsp minced thyme

• Zest of 1 large lemon

• Zest of 1 large orange

• ⅓ cup minced dill

• ¼ cup minced chives

• 2 tbsp minced parsley

• 4 bone-in, skin-on chicken breasts

• Extra virgin olive oil

• Kosher salt

• Pepper

Directions:  

1. Heat oven to 350. Mix the butter, garlic, and thyme together in a small bowl. Set aside. In a larger bowl, mix the lemon zest, orange zest, dill, chives, and parsley together. Set aside.

2. Pat the chicken breasts dry on all sides using paper towels. Without tearing the skin off of the chicken, using your fingers, lift the skin up from the chicken and rub 1 tbsp of the butter mixture under the skin of each breast and the tops of the skin.

3. Liberally salt and pepper both sides of the chicken breasts and place on a baking sheet, skin side up. Lightly brush the skin on each chicken breast with olive oil and sprinkle about ¼ of the citrus-herb mixture over the top.. Bake for about 30-35 minutes until the thickest part of the breast reads 165 degrees. Turn your oven setting to broil, and broil the chicken for about 3-5 minutes until crispy. Plate and sprinkle with remaining citrus-herb mixture. Garnish with orange and lemon slices. 

CHEERS TO HAPPY EATING!!! 

Prosciutto Wrapped Pork Tenderloin with Fig Glaze

Pork on pork is never a bad thing, particularly when it's semi healthy. We love our pork in Memphis. This time of year, with Memphis in May BBQ Festival coming up, I often start testing new recipes with pork as the star of my dishes. Because it's always the beginning of swimsuit season, that can be tricky so I try to throw some healthy pork into our diet every now and then. Tres loves pork loin and I love prosciutto so I decided to put the two pig meats together! 

Grocery list: 

• 2 lbs pork tenderloin (1 large or 2 small)

• 2 tsp Kosher salt

• 1 tsp Pepper

• 2 tsp rosemary - minced

• 1 tsp thyme - minced

• 8 slices of Proscuitto

• 2 tbsp fig jam

• 1 tsp balsamic vinegar

• 1/2 tsp Dijon mustard

• Squeeze of lemon

 Directions:

1. Heat oven to 450 degrees. Rinse pork loins and pat dry with paper towels. If there's excess fat on the loins, trim it off and discard.

2. Line a baking sheet with parchment paper and place the loins on top. Sprinkle the loins on all sides with salt and pepper then rosemary and thyme, pressing to adhere. 

3. Working with one piece of prosciutto at a time, wrap the pork loins with each slice, starting at the end and working your way to the other end. I lay each slice over the top and tuck the ends under the loin.  

4. In a small bowl, mix together the fig jam, balsamic, Dijion, and lemon. Spoon over the top of the loin. Roast for about 15 to 20 minutes for 1 pound loins and 20 to 25 minutes for a 2 pound loin or until meat thermometer reads 145. Take out, cover in foil, and let rest for about 10 minutes before slicing. 

CHERRS TO HAPPY EATING!!  

Beef Stew Over Polenta

New traditions tend to start with changes in life! We moved into a new house a few weeks ago, and since we've been here I've noticed Sunday nights have turned into Sunday suppers. And because it's so chilly outside I am really inspired by comfort foods right now. I wrote this recipe last weekend and it was a hit! 

Grocery list (4 people): 

• 1 tbsp olive oil

• 2 lbs beef chuck or stew meat cut into 1 in pieces

• 3/4 cup flour

• 1/2 tbsp salt

• 1/2 tbsp pepper

• 6 oz thick cut bacon - cut into lardons

• 2 onions - chopped

• 2 small parsnips - peeled and chopped into 1 in pieces

• 4 large carrots - peeled and cut diagonally into 1 in pieces

• 1 cup sweet potatoes - chopped into 1 in cubes

• 8 oz white mushrooms - stems removed and sliced

• 3 garlic cloves - minced

• 1/4 cup brandy

• 1 bottle red wine

• 2 cups beef stock

• 2 tbsp Worcestershire sauce

• 2 sprigs Rosemary

• 1 bay leaf

• 1 cup polenta

• 1/2 cup freshly grated Parmesan

• 4 tbsp butter - room temperature

• Parsley (optional)

Directions: 

1. Preheat oven to 325 degrees. Heat olive oil over medium high heat in a large dutch oven. Pat stew meat dry with paper towels. Combine the flour, 1/2 tbsp kosher salt, and 1/2 tbsp of pepper in a bowl. Toss the meat into the mixture, shake off the excess, and sauté  the meat until well-browned. Set the remaining flour to the side. Transfer the browned meat to a plate. 

2. Over medium heat, sauté the bacon in the pot until crispy then transfer to the plate with the meat. Add the onions, parsnips, carrots, and sweet potatoes with 1/2 tsp of salt to the pot and cook for about 10-12 minutes or until softened. Add the mushrooms and garlic with another 1/2 tsp of salt and cook for about 2 minutes. Pour in the brandy to deglaze the pot, scraping up the brown bits off the bottom and let it reduce by half. Pour in the wine, beef stock, and Worchestershire sauce. Put the meat back in and add the rosemary and bay leaf. Turn heat to high and let come to a boil for one minute. Put the lid on and transfer to the oven. Let cook for 2 hours or until meat is tender and shreds easily. 

3. About 30 minutes before you take the stew out, make the polenta. Heat 4 cups of water and 1 tsp of kosher salt in a large saucepan over high heat. When the water comes to a boil, slowly whisk in the polenta. Let boil for 1-2 minutes, constantly whisking. Turn heat down to low, cover pot and let cook for 20-25 minutes, uncovering and whisking occasionally. Polenta should be a creamy (not too watery, not too dry) consistency. Take off the heat and stir in the Parmesan cheese and 2 tbsp of the butter. Taste and add more salt if needed. 

4. In a small bowl, combine the 2 tbsp of the remaining flour mixture and the 2 tbsp of remaining butter and stir the paste into the finished stew. To serve, ladle a small serving (about 1/4 cup) of polenta into a bowl and top with the stew. Garnish with parsley if desired. 

CHEERS TO HAPPY COOKING!!!

Brown Sugar Short Ribs

Everyone has their go-to holiday dish. I serve my Brown sugar short ribs for my family every Christmas. I also used this recipe to audition for MasterChef season 6, and just so happened to be good enough to get me into the top 100. I wrote this recipe several years ago and always come back to it when I entertain big groups for the holidays. I am extra proud of this dish, and it’s just hearty and decadent enough for the holidays.

SEE VIDEO WITH STEP BY STEP DIRECTIONS!!!

Grocery list (4 servings): 

• 2 tbsp olive oil

• Kosher Salt

• Pepper

• 4-5 lbs short ribs

• 1 large onion – chopped

• 4 garlic cloves – minced

• 1 ½ cup good red wine

• 2 cups beef stock

• 2 tbsp tomato paste

• 2 bay leaves

• 2 tsp rosemary

• 2 tsp thyme

• ½ cup brown sugar

Directions: 

1. Preheat oven to 350 degrees. Heat 2 tbsp of olive oil in a Dutch oven or cast iron pot over medium high heat. Sprinkle short ribs liberally with kosher salt and pepper. Sear all sides of the short ribs until browned and a nice crust is formed. Set ribs aside on a plate.

2. Turn the heat down to medium and add the onion. Cook until they start to brown then add the garlic and cook for one minute or until fragrant, just make sure to not burn the garlic. Deglaze the pan with the red wine and scrape up all the brown bits from the bottom. Let the wine reduce by half. Add the beef stock, tomato paste, and bay leaves  and stir together well.

3. Add the ribs back in, making sure they are almost covered in the liquid but you can still see the tops of them. If they need more liquid, add more stock. Sprinkle the rosemary, thyme and brown sugar over the top of the ribs. Roast in the oven for 2 ½ to 3 hours until tender and almost falling off the bone. Plate the ribs and blend the leftover liquid with a hand held blender. Serve gravy over the top of the ribs or on the side.  

Cheers to happy eating!!!

Halloween Chili

Everyone knows Halloween is my favorite holiday of all! The week of Halloween, I always make my famous Halloween chili and we have friends over to watch scary movies. This chili has been a Halloween specialty since I can remember!

SEE THE VIDEO HERE!!! 

Grocery list (8-10 people): 

• 1 lb ground beef

• 1 lb ground bison

• 1 lb ground chorizo

• 4 slices of bacon

• 2 tbsp butter

• 2 onions – chopped

• 2 Poblano peppers – seeded and chopped

• 1 Anaheim pepper – seeded and chopped

• 1 jalapeno pepper – seeded and chopped

• 1 green bell pepper - seeded and chopped

• 1 red bell pepper - seeded and chopped

• 6 cloves garlic – minced

• ¼ cup brown sugar

• 4 tbsp chili powder

• 2 tbsp Kosher salt – plus more to taste

• 1 tbsp oregano

• 1 tbsp garlic powder

• 1 tbsp cumin

• 2 tsp smoked paprika

• ½ tsp cayenne

• 2 chilis in adobo sauce - chopped, plus two tbsp. of the sauce

• 2 32 oz cans whole San Marzano tomatoes – broken up

• 1 can Rotel

• ½ can tomato paste (3 oz)

• ½ bottle chili sauce

• 2 cans kidney beans

• 2 cans mild chili beans

• 32 oz of chicken stock, plus more for thinner chili

Directions: 

1. In a large skillet, cook and drain the ground beef, ground bison, and chorizo. You can do these one at a time. Set all the cooked meat aside. Wipe the pan out and fry the bacon. Set bacon aside. Heat half of the bacon grease and 2 tbsp of butter over medium high heat. Add the chopped onions with a dash of salt and sauté for about 5 minutes or until they start to brown. Add the Poblano peppers, Anaheim pepper, jalapeno pepper, green bell pepper, and red bell pepper with a dash of salt and sauté until peppers are soft. Add the chopped garlic and sauté one more minute, stirring everything together well.

2. Transfer the veggie mixture and the meat to a very large soup pot over medium heat. Add the brown sugar, chili powder, Kosher salt, oregano, garlic powder, cumin, smoked paprika, and cayenne to the pot. Stir spices together well with the meat and veggies and let cook together for about 3-4 minutes.

3. Finally, add the chopped chilis and adobo sauce, San Marzano tomatoes (continuing to break the whole tomatoes up into pieces), Rotel, tomato paste, chili sauce, kidney beans, chili beans, and chicken stock. Stir together and let come to a slight bubble. Lower the heat and let simmer on the stove. Finally, add the chopped bacon bits and give it one final stir. Serve with cooked noodle shells, tortilla chips, sour cream, cheese, avocado, chopped onions, and whatever your heart desires!

CHEERS TO A HAPPY HALLOWEEN!!

Copycat Petro's Chili & Chips - University of Tennessee

Unless you've been to a Tennessee game, you probably have no idea that Petro's Chili and Chips are a gameday staple at Neyland Stadium. Being wife of a Tennessee alumni and a gal who never misses chili-covered anything, I get down with this classic treat every time I attend a UT game. Petro's, founded in Knoxville and remaining a local favorite, is known for their chili and chips, and at every home game you'll literally see every other person you pass with one of these famous bowls in their hands. If you ever make it to Knoxville for a game, I suggest you get one. But until then, make your own! 

Grocery list:

• 1 lb ground beef

• 1/2 lb chorizo

• 1 large white onion - chopped

• 4 cloves garlic - minced

• 2 tbsp chili powder

• 1 tbsp cumin

• 2 (15 oz) cans fire roasted tomatoes

• 1 (4 oz) can green chiles

• 2 (15 oz cans) chili beans in chili sauce

• Kosher salt

• Pepper

• 2 bags Fritos corn chips

• Cheddar cheese - grated

• Tomatoes - diced

• Green onion - chopped

• Sour cream

Directions: 

1. Brown and drain the ground beef and chorizo in a soup pot or dutch oven. Add the onion to the beef and saute for 5 minutes or until soft, then add the garlic, chili powder, and cumin and cook one more minute. Add the fire roasted tomatoes, green peppers, chili beans, and 1/2 cup water. Stir together and add salt and pepper to taste. 

2. In paper, plastic, or styrofoam cups, add about two inches of Fritos to cover the bottom. Top with a generous portion of the chili. Finally, top with the cheese, tomatoes, green onions, and sour cream - in that order. Stir all the ingredients together to eat. 

** this recipe should make anywhere from 10 to 20 Petros depending on the cup size used. 

CHEERS TO FOOTBALL SEASON!!!

Baked Skyline Chili - University of Cincinnati

Oddly enough right here in Memphis, we have a group of friends from Cincinnati, and it just so happens they all went to UC! It's become a tradition for us to tailgate together and attend the Memphis vs. UC games every other year when the Bearcats come to town. So this year, we will be eating my Baked Skyline Chili.  Thanks to these great friends, I was introduced to Skyline Chili a few years ago, and being a chili lover, I've been absolutely hooked ever since. So I thought I would try to replicate the recipe (I have to say it's pretty spot on), but I gave it a little makeover by baking it, casserole style. This makes it easy to transport and serve at tailgates and gameday. I promise, you don't have to be a Bearcat to fall in love with this dish! 

Grocery list: 

• 2 lbs ground beef (80/20)

• 1 tbsp olive oil

• 2 medium onions - finely chopped

• 3 garlic cloves - minced

• 4 cups beef stock

• 12 oz chili sauce

• 8 oz tomato sauce

• 2 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce

• 1/4 cup chili powder

• 3 tbsp unsweetened cocoa powder

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp kosher salt, plus more to taste

• 1/2 tsp cayenne

• 1/2 tsp all spice

• 2 bay leaves

• 1 lb spaghetti noodles

• 1 sweet onion- finely chopped

• 8 oz sharp cheddar - finely grated

Directions: 

1. Heat a large sauté pan over medium heat. One half pound at a time, finely ground the beef in a food processor or blender on low speed. When the meat is completely chopped, dump it into the sauté pan. Brown all meat and continue breaking up with a wooden spoon. Drain completely and set aside. 

2. Heat the olive oil over medium in a soup pot. Add the onion and garlic and sautee for about 3 minutes until translucent. Add the drained beef, beef stock, chili sauce, tomato sauce, apple cider vinegar, Worschestershire, chili powder, cocoa powder, cinnamon, cumin, salt, cayenne, all spice, and bay leaves. Stir to combine. Bring to a heavy boil then let simmer for 2-3 hours until it thickens. The consistency should be nice and thick. 

3. Boil the spaghetti noddles in a large pot of salted water for about 8 minutes or until al dente. Butter a large casserole dish and put the spaghetti in the bottom, top with the chili, the onions, and half the cheese. At this point, the dish can be refrigerated until ready to bake or baked immediately. 

4. When ready to bake, heat the oven to 400 degrees. Bake the Skyline for 15-20 minutes. Top with extra cheese when it comes out. 

CHEERS TO FOOTBALL SEASON!!!