Unfried BBQ Pickles

I was invited to go on Local Memphis Live again this week and create more Southern Recipe Pork Rinds recipes! I have to say, this gets more and more fun every time. I love getting creative with the pork rinds and coming up with new, innovative recipes. I happen to love fried pickles, so I thought a healthy, high protein version would be perfect for summer!

Grocery List:

2 eggs - beaten

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

2 cups Southern Recipe BBQ Pork Rinds - finely crushed

1 16 oz jar sliced pickles

Directions:

1. Heat oven to high broil. Place oven rack in the middle of the stove. Beat the eggs, flour, salt and pepper together in a small bowl. In another small bowl, add the finely crushed pork rinds (I crush them with my hands).

2. Take the pickles out of the jar and lay on paper towels. Blot off all the liquid from the pickles. Dip each dry pickle into the egg mixture, then into the crushed pork rinds, pressing to adhere the crumbs to the pickles.

3. Lay "breaded" pickles onto a lightly greased baking sheet. Put in the oven for about 6-8 minutes. You want them to be brown and extra crispy when they come out! Serve with your favorite dipping sauce.

Apple, Fennel, & Arugula Salad with Roasted Shrimp

When it's cold outside and the holidays are upon us, comfort food consumes me. I want it heavy, I want it sweet, I want it creamy, I want it fatty, and I want a lot of it!! Mac and cheese, stews, pies, cookies, and let's not forget the extra large bottle of Baileys I buy around this time each year... These are a few of my favorite things. But sometimes I need a break from the heaviness of the holidays. After all, Christmas is just right around the corner, and I want a full appetite for the big day! With it's subtle holiday ingredients, this salad reminds me of Christmas without bringing all the calories and fat I'm used to having this time of year. The apples and ginger give this salad a little holiday sparkle, and something about the licorice flavor of the fennel makes me think of Santa and sleigh bells!

Grocery list (2 people) :

• 1/2 lb shrimp - peeled and deveined, tails on

• 1 fennel stalk

• 1 Fuji Apple

• 2 cups arugula

• 1 lemon

• 1 tbsp fresh ginger - grated

• 1/2 tsp garlic - minced

• 1 tbsp honey or agave

• 1/4 cup plus 1 tbsp olive oil

• Kosher salt

• Pepper

Directions:

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Step 1:

Heat oven to 400.

Toss shrimp with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast shrimp for 8-10 minutes or until they just turn pink.

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Step 2:

Thinly slice the bulb (bottom white part) of the fennel stalk. Cut about 1/4 cup of the fronds (herby green part) from the fennel and roughly chop. Core apple and cut into fourths. Using a mandolin, slice apples very thin (if you don't have a mandolin, just slice them with your knife as thinly as you can).

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Step 3:

In a salad bowl, toss the apples with the juice of half a lemon (this will keep apple from browning). Add the fennel and arugula and toss together.

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Step 4:

Make the dressing. In a small bowl, add juice from the other half of the lemon, ginger, garlic, honey, and a dash of salt and pepper. Drizzle in 1/4 cup olive oil while whisking to bring it all together. Taste and add more salt if needed.

Toss the dressing together with the salad. Top with the shrimp.

CHEERS TO HAPPY EATING!!

Fig and Prosciutto Salad with Mint Dressing

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Simple weeknight dinners are sometimes the best dinners. Easy salads on Monday nights make me think of two things: 1) little stress in the kitchen and 2) clean eating for an after weekend detox. After a long Monday at work, particularly a stressful one, nothing beats coming home, putting our feet up, watching TV, and eating a good meal. Sure, it's always great to do a more formal meal at the dining table or even a fun little wine dinner out on the patio every once in awhile during the week, but most Mondays call for sitting in front of the TV and vegging. Like most of the world, we have become Netflix binge watchers and it's what I love to do on Monday nights. A few hours of mindless TV is just simply something great to look forward to after being at work all day. And nothing makes it more special than doing it with the person I love the most, all while having a delightful meal sitting in between us and the TV. I came up with this simple salad recipe last night and couldn't wait another day to share it!

Grocery List (for two):

5 oz spinach and arugula salad mix 6 large figs (dates would also work if you can't find figs) 3 red radishes - thinly sliced 4 oz goat cheese 4 oz thinly sliced prosciutto 2 tbsp balsamic vinegar 1/2 lemon - juiced and zested 1/4 cup mint - minced 1 tsp honey 1/3 cup olive oil Salt Pepper

Directions:

Step 1

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Cut each fig in half and toss them all with a little olive oil, salt, and pepper. Set a grill pan to medium high heat. Grill the figs for 3 minutes cut side down. Flip them and grill another two minutes. Set aside to cool down then slice each half into two pieces. Step 2

Toss radishes with a little olive oil, salt, and pepper. Grill radishes slightly for about 1 minute per side. Set aside to cool.

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Step 3

Prep the salad dressing. Mix together balsamic, lemon juice and zest, mint, honey, and a dash of salt and pepper. Slowly stream in olive oil while whisking. Taste the dressing and add salt and pepper to desired taste.

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Step 4

Prep the salad. Toss greens into a bowl and add pieces of the sliced prosciutto on top. Crumble the goat cheese over the greens and prosciutto and add cooled radishes and figs. Add the dressing and toss together.

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CHEERS TO HAPPY EATING!!!

Summer Squash and Zucchini Tomato Bake

Tomatoes are to July and August as pumpkin is to October. It's the official start of summer, and for me that means being on the lookout for farmers markets anywhere, everywhere, and anytime. But sometimes, it doesn't take a farmers market to find the freshest produce around. I learned that as a kid, and I'm rediscovering it now. Growing up in a small town in Mississippi, I can remember regularly seeing people in blue overalls sitting on the side of the road in chairs with an old truck backed up to the street, tailgate down, and fresh produce spilling right off the back of the truck. That description may sound like I saw it in a painting in the Cracker Barrel and just decided to roll with it as a "childhood memory," but it is in fact the truth. Even today when I go back to my hometown, I see people in those same spots selling tomatoes, watermelons, and all the beauties of a farmer's summer garden. Because I now live in the city, it's rare to see random farm stands and trucks full of produce on the side of the road, but luckily, I travel to small towns for work and it's a lot of fun to keep an eye out for these little pop-up produce markets. This recipe comes inspired by a random market I found in one of the small towns I regularly visit. Similar to a ratatouille, this dish full of fresh, slowly baked veggies with a little surprise on the inside: cheese! And as for the newest random produce stand I found on the street, I'll just say as soon as I cut into the tomatoes, there was no question that they had just been picked that day. My kind of summer produce!

Grocery List (2 people):

• 4-5 large, even sized summer squash and zucchini

• Kosher salt

• 4 oz mascarpone cheese - room temperature

• 4 oz goat cheese - room temperature

• 3 tbsp. basil - minced

• 1 tbsp. parsley - minced

• 1 tsp garlic - minced

• Pepper

• 12 oz marinara

• 1 tsp red pepper flake (optional)

• 1 large tomato - sliced thick

• Fresh parmesan

• Olive oil

Directions:

1. Heat oven to 350 degrees and heat an oiled grill pan to high heat on the stove.

Cut the ends off of each squash and zucchini. One at a time, sit a squash upright with the cut side down so you have a flat, sturdy surface. Cutting downward, slice squash into long, thin pieces. Repeat with the zucchini. Avoid using the end pieces -- you only want the middle so each slice is even, thin, and easy to roll.

Place squash and zucchini pieces on a rack and sprinkle with salt on both sides. Let stand for 10 minutes so the moisture comes out of the veggies.

Lightly dry each squash and zucchini piece off with paper towels, trying not to remove all the salt from the veggies.

Grill each squash and zucchini piece 2-3 minutes on each side and set aside to cool.

2. While the veggies are cooling, prepare the filling by mixing together the mascarpone, goat cheese, basil, parsley, garlic, and a dash of salt and pepper.

Take one piece of squash and zucchini at a time, fill with about 1 tsp of cheese mixture, and roll up.

3. Lay each rollup down in a small baking dish (if you double up the recipe, use a large baking dish - 9 x 13 in). Cover the pieces with the marinara and sprinkle the top with red pepper flakes.

Top sauce with sliced tomatoes and grate fresh parmesan over the top.

4. Bake for 20-25 minutes. Top with more basil and serve immediately.

 CHEERS TO HAPPY EATING!!!

Berry Basil Mint Salad

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Strawberries, blueberries, raspberries, blackberries… berries of any kind make me think of Saturday morning summers at the farmer’s market. Over the last several years, farmer’s markets have become a universally popular weekend outing. A long time ago, it seemed as if farmer’s markets could only be reached in European countries and big US cities, but now it’s a common weekend event in just about any city and small town. The Memphis Farmer’s Market is downtown and just walking distance from where we live. Tres and I rarely miss a Saturday to pick up fresh produce and local meats to use for the upcoming week. If I do miss a weekend at the Memphis Farmer’s Market though, it’s because I’m with my mom in Hernando, Mississippi, the small town I grew up in, at their farmer’s market on the town square. It’s quite charming, and being in Mississippi, there’s plenty farming to go around to share with the community. The first time I made this berry salad came from a farmer’s market trip, and it continues to be a healthy staple in out house. Don’t forget strawberries and blueberries at the market this weekend!

Grocery List (enough for 2 large salads or 4 small salads):

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For the Salad: 5 oz spinach leaves 1 large bunch of basil (about ½ cup) 1 large bunch of mint (about ½ cup) 8-10 fresh strawberries  - quartered 1 cup fresh blueberries ¼ cup toasted almonds (toast over medium heat on the stove for about 5 minutes) 4 oz goat cheese 1 large avocado - cubed

Optional: 1 lb chicken tenders Olive oil Kosher salt Pepper 2 tsp fresh thyme – chopped

For the dressing: ¼ cup balsamic vinegar 2 tsbp honey 4 strawberries – chopped 1/2 lemon – zest and juice 1 clove garlic – chopped ½ cup good quality, sweet extra virgin olive oil ½  tsp Kosher salt

Directions:

Step 1:

Take the basil and mint off the stems. Wash, dry, and toss the spinach, basil, and mint together.

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Step 2 (optional):

If using chicken, heat a grill pan to high heat. Brush olive oil on chicken and sprinkle chicken with salt, pepper, and thyme. Grill 3-4 minutes on each side. Set aside and let cool. When ready to top salad with the chicken, cut each strip into 3-4 pieces at an angle.

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Step 3:

Make the dressing by throwing all the listed ingredients (except olive oil) into a food processer or blender and blend until strawberries are smooth. While the food processor is running, slowly add in the olive oil from the top until combined. Taste the dressing. Add salt and honey to taste.

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Step 4:

Add half of the salad dressing to the greens right before serving and toss together. Top the salad with chicken, strawberries, blueberries, goat cheese, almonds, and avocado. Drizzle the top with a little more dressing. Serve the rest of the dressing on the side. You may have plenty of dressing left over. It can be stored in the fridge for about one week.

CHEERS TO HAPPY EATING!!!

Southwestern Detox Soup

Never have I ever... Had too much to eat...? Pause. How would you answer? I’m assuming if this was a drinking game, everyone would be taking a swig right about now. We all have eaten too much at some point. Unfortunately, I think my answer to this question would be yes way too often. Between weekends, holidays, and traveling, I can't seem to get away from food. There just always seems to be a really good excuse to eat! However, there usually comes a time when I need to bring myself back down to reality of health, wellness, and quite frankly, weight. I finally decided last year, after weekends and weekends of constant travel and bad food, that my body was feeling off. I was feeling sluggish and heavy. Bad food can do that to you. Even if you haven't necessarily gained weight, it's inevitable to eventually start feeling gross on the inside. I've said it once and I will say it again and again, there is absolutely nothing wrong with bad food - fried everything, bread, pasta, cheese covered goodness - but only over a short period of time and only in moderation. Last year, I went through a whirlwind of these foods and just kept eating them. I had the holidays to blame as well as a lot of travel, but I finally decided to do something I had never done before: a cleanse. For about two weeks I drank juice, smoothies, ate small meals, and made this detox soup recipe my go-to. It got me right back on track to feeling good!

I still splurge on the weekends, holidays, special occasions, and travel, which is probably still too much, but when I'm feeling sluggish and like I've had more than enough food than my body can take, I turn to this soup as my “detox.” It’s simple, clean, and full of veggies.

This recipe in particular reminds me of one of my favorite food items and still one of my best food memories ever – Sopa De Pollo at Mexican restaurants with my family. As far back as I can remember, my family’s go-to restaurants have been Mexican joints. It’s simply one of our favorite foods. I can remember eating Mexican food sometimes a few times a week just because we liked it so much. When Tres and I started dating, he told me Mexican was his least favorite type of food... CRUSHING! However, he has warmed up to it, and when he’s traveling, which he does extremely often, I just meet my parents and we go eat Mexican food. It’s become quality time I spend with my parents, and I always look forward to it. We always order Sopa De Pollo, and if you have never had it at a Mexican restaurant, you should order it next time. It’s the best soup ever! This recipe is my “detox” version of it, and each spoonful reminds me of all the fun times I’ve had with my family over bowls of delicious soup!

Grocery List:

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3 sticks of celery – chopped 3 medium carrots – chopped 1 medium yellow onion – chopped 1 red bell pepper – chopped 3 jalapeno peppers – chopped (seeded if desired) 5 garlic cloves – whole 20 sprigs of fresh cilantro 2 bay leaves 1 tsp black peppercorns 1 tsp cumin seeds ½ tsp oregano 1 tbsp salt 4 cups low sodium chicken broth 4 cups water 2 limes - juiced 1 rotisserie chicken - breast meat (cubed or shredded) and skin only (you can save the dark meat for something else) 4 roma tomatoes – seeded and chopped 2 large green onions – chopped Avocado (optional)

Directions:

Step 1:

In a large stockpot, throw in the celery, carrots, yellow onion, cilantro, bell pepper, jalapenos, habaneros, garlic cloves, bay leaves, peppercorns, cumin seeds, oregano, salt, chicken broth, water, lime juice, and skin from the rotisserie chicken and stir. Bring the soup to a boil and simmer uncovered for at least one hour.

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Step 2:

Strain the veggies and spices from the broth. Return the broth to the stockpot over medium-low heat.

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If you wish, you can reserve some of the veggies and add them to the broth. I like the peppers, celery, and carrots, so I add about half back into my soup. Just make sure you don’t bring any of the chicken skin, garlic cloves, peppercorns, or cumin seeds back in there.

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Step 3:

Add the chicken breast pieces, tomatoes, and green onions. Let heat for about 1 minute. Taste to make sure the salt seasoning is to your liking. Ladle the soup into serving bowls and top with cilantro and avocado.

*** You can refrigerate this soup for several days or freeze it for up to 3 months. I freeze in small, one portion containers and just reheat it with whatever protein and veggies I have around the house (chicken, turkey, mushrooms, spinach, kale, tomatoes, etc) whenever I need a quick, healthy lunch or dinner.

CHEERS TO HAPPY EATING!!!

Mango Salsa Halibut with Pink Peppercorn Brussel Salad

As a self-proclaimed "chef," there are a lot of things I don't want y'all to know about me. But I'm going to tell ya anyway. One of those things is that I used to be an incredibly picky eater. Picky as in pepperoni pizza only, chicken strips with BBQ sauce only, hamburgers and hot dogs plain unless they were chili-cheese coated, no salads because I hated dressing, no sandwiches unless they were on "sub" bread because regular bread grossed me out as did mayo and mustard, no cheese unless it was on pizza, and never ever in a million years get fish of any kind near me - no, not even sushi.

Ew, ew, ew. That was my response to nearly everything. But there was a reason I was so picky. There's only ONE reason for a picky eater: they refuse to try anything new. They claim to "not like" certain foods, but I bet if you ask them if they've ever tried what they're claiming to "not like," I bet 99% of the time they haven’t. Ultimately, they shut themselves off from an incredible food society. I mean, I understand that we all go through a time in our lives - as children - that certain foods gross us out, but the reality is, if we never try new foods, we will never recover from the picky eater stage. I recovered. Thank goodness.

I have a low tolerance for picky eaters and I don’t feel bad about it because I used to be one. If you’ve tried it and you don’t like it, then “ewwwww” away! I realize as humans there will always be one or two or several foods all of our taste buds just don’t comprehend. Mine is blue cheese. I don’t care how much someone tells me I will love blue cheese one day, I know deep down inside of my soul it will never happen. However, if you say ew to something and I ask you if you’ve ever tried it and you say no, I have nothing for you.

The purpose of the cooktale and how it even relates to this recipe is that seven years ago, I would’ve turned my nose up to just about every ingredient in this dish, but thanks to my husband, I will now eat anything (except blue cheese). He, the non-picky eater that he is, encouraged me to try new foods and brought me to some of my very favorites that I never in a million years thought I would like. I’m talking escargot, bone marrow, duck liver, sweet breads… I mean, let’s get real, if a set of eye balls are on a platter, presented beautifully and someone tells me they’re delicious, I will at least try them. Trying these new, adventurous foods led me to discover my inner chef. I truly thank my sweet husband for helping me discover my love of food. In my opinion, he is responsible for every recipe I have ever created. He’s the reason I spend hours in the kitchen with a smile on my face because I can’t think of a happier place to be, and he’s the reason this blog even exists.

Grocery List:

Halibut:

• 1 small mango – cut into small cubes

• 1 small avocado – cut into small cubes

• 1 small jalapeno – seeded and chopped

• 1 green onion – chopped (white and green parts)

• 2 tbsp cilantro – chopped

• 1 lemon – zested and juiced

• Kosher salt

• Pepper

• 4 Halibut filets

• 2 tbsp olive oil

Brussels:

• 1 tbsp good quality, fruity olive oil

• 1 lb of brussel sprouts - sliced very thin

• Kosher salt

• Pepper

• 1 tsp of pink peppercorns – crushed (if you don’t have these, you can omit)

• ½ lemon – juiced

• 1 tbsp red wine vinegar

• 1 tsp agave nectar

Directions:

1. Make the salsa by adding all the chopped ingredients to a bowl. Then add the lemon zest, juice, 1 tsp salt, and 1/2 tsp pepper. Stir and set aside.

(Remember: Mangoes have a long flat seed in the middle, so you have to slice around it and also remove the skin. Also, avocados have a pit. The best way to cube these are to cut the avocado in half, take the pit out with your knife, then cut little rows in both directions of each half, creating squares, and scoop them all out with a spoon, directly into the bowl). 

2. Preheat oven to 400 degrees. Rub each side of the halibut with olive oil, then sprinkle with salt and pepper. Let bake for 10-12 minutes or until flaky.

3. Thinly slice the brussels. Heat olive oil in a pan over medium heat. Add brussels with a sprinkle of salt and pepper. Toss around and let cook for about 5-7 minutes or until a little bit brown on the edges. Set aside and let come to room temperature.

4. Make the dressing by crushing the peppercorns into a bowl. Then, add the lemon juice, vinegar, agave, salt, and pepper. Finally, whisk in the olive oil to combine.

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Once the brussels are cooled, add the dressing and toss together. At this point, taste the brussels. It’s important to never serve until you have tasted – you may need to add more salt.

To plate: Put the brussels down first, put the fish atop the brussels and top the fish with the salsa.

CHEERS TO HAPPY EATING!!!

Balsamic Salmon with Tomato Avocado Salad

I don't always come home exhausted and not willing to cook. Typically, cooking is what makes me happy and relaxes me after a long day. But there's a difference in having a long day and being down right exhausted. For the last couple of years, grad school has been my "after work activity" one or two days a week. Funny enough, I discovered my love for cooking about the same time I started grad school, and unfortunately, there wasn't always time to come home and cook a big elaborate meal when getting home at 9 pm on some nights. I was grateful to have a husband who would cook dinner or order takeout for us while I was in class and have it plated up and ready by the time I got home, but some nights, I just wanted to cook. It just helped me wind down. It did then, and it does now. On these nights I had to come up with something quick and easy to cook. I'm happy to say I have graduated with an MA in Journalism (yay), but that's not to say there still won't be nights I'll need a go-to, no-fuss meal. This is one of those meals... a meal that most people in the world will appreciate. 8 ingredients, 10 minutes... done!!! Thank you grad school for challenging me in this way!

Grocery List:

• 1/2 cup good quality balsamic vinegar

• Kosher salt

• Good quality olive oil - 1 tbsp for each filet, plus some for the pan

• 4 fresh salmon filets - skin off

• 4 tomatoes - firm to the touch

• 2 avocados

Directions:

1. Heat oven to 450 degrees. In a small saucepan, bring 1/4 cup of the balsamic and a pinch of salt to a boil and let simmer. Heat a saute pan with a splash of olive oil to the highest heat (like you're going to boil something) until olive oil is smoking. Sprinkle olive oil, salt, and pepper on each side of the salmon - about 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of pepper. 

2. When oil is smoking on the pan, place salmon on the pan face down and don't touch or move for 2 full minutes (not touching it creates an amazing crust... the kind you see on your salmon in restaurants). Flip salmon and let cook for 1 minute on the other side then put the salmon (pan and all) in the 400 degree oven for 3-4 minutes.

3. While salmon is cooking, cube the tomatoes and avocado, throw into a large bowl, and add the rest of the balsamic, 1 tsp of salt (or to taste), pepper, and stir together.

4. When the salmon is done, take out and set aside. To plate, put a serving of the tomato and avocado salad on a plate and top with the salmon. Spoon balsamic glaze over the fish and the salad.

CHEERS TO HAPPY EATING!!!