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!!! 

Dirty Cajun Basmati Rice

For Mother's Day this year, I asked mom what her top 3 favorite foods were. She said a good steak, Mexican, and Cajun. So I combined the three and made her a delicious meal: Steak with Chimichuri Sauce over Dirty Cajiun Basmati Rice. Plus, Garden Sparkling Cocktails and a Strawberry Basil Galette for dessert! I could never repay my mom for all she's done for me, but I can promise to cook her delicious meals forever!

Read my story on why I think she's the best momma. 

Grocery list: 

• 2 slices applewood smoked bacon - finely chopped

• 1/2 lb pork sausage

• 1/2 lb andouille sausage - thinly sliced

• 1 yellow onion - chopped

• 1 orange bell pepper - chopped

• 2 stalks celery - chopped

• Kosher salt

• Pepper

• 4 garlic cloves - minced

• 1 tbsp butter

• 1 lb Basmati rice

• 1 1/2 tsp smoked paprika

• 1 tsp oregano

• 1/4 tsp cayenne

• 2 bay leaves

• 1 tsp Worcestershire

• 2 1/2 cups of low-sodium chicken stock, plus more if needed

• 4 green onions - sliced

• 2 tbsp fresh parsley

Directions: 

1. Heat a large cast iron pot or Dutch oven over medium heat. Add the bacon, pork sausage, and andouille to the pot. Cook for about 7 to 8 minutes or until browned, breaking up the pork sausage into small pieces.

2. Add the onion, bell pepper, celery, and a healthy pinch of kosher salt and pepper. Cook for about 6 minutes or until slightly browned. Add the garlic and cook for another minute or until fragrant.

3. Add the butter and rice to the pot, tossing together for 2 minutes or until rice is fragrant (It has a beautiful, toasty smell that you can't miss!). Add the paprika, oregano, cayenne, and bay leaves and cook for 2 more minutes.

4. Pour in the Worcestershire, stock, and 1 tsp of salt. Bring to a slight boil, simmer, and cover the pot for 15 to 20 minutes or until rice is cooked through and stock is aborbed. Taste the rice and add more salt and pepper if needed. Stir in green onions and parsley.

CHEERS TO HAPPY EATING!!! 

Shrimp Puttanesca w/ Angel Hair

Who was a picky eater as a kid and will eat just about anything now? That practically sums me up as a human. And some days I can't decide if that's a good thing or a bad thing. Aside from the garlic and pasta in this dish, as a kid, I pretty much would eat zero of these ingredients. Nowadays, I eat it all, I eat it with a smile, and it's hard to convince me to stop! Happy National Garlic Day y'all! 

 Grocery list (4 people):  

• 1/2 cup extra virgin olive oil, plus more for drizzling

• 8 garlic cloves - minced

• 2 tsp oregano

• 1 tsp red pepper flake

• 20 oz (2 bags) fresh mini San Marzano tomatoes or grape tomatoes - sliced in half longways

• 1/2 cup Kalamata olives - sliced in half longways

• 3 tbsp capers

• 1 lb shrimp - peeled, deveined, tails off

• Kosher salt

• Pepper

• Angel Hair pasta

• 1 tbsp chopped basil

• 1 tbsp chopped mint

Directions:

1. In a large saute pan, heat olive oil over low heat. When warm add garlic, oregano, and red pepper flake. Cook for about one minute or until fragrant being careful to not burn the garlic.  

2. Turn heat up to medium and add the sliced tomatoes, sliced olives, capers, and shrimp with 1 tsp of salt and a 1/2 tsp of pepper. Saute for about 5 minutes or until tomatoes start to burst and shrimp is slightly pink. Turn heat back to low to keep warm.

3. Add a handful of salt to a large pot of water and bring to a boil. Cook Angel Hair pasta according to package directions (usually about 2 minutes) or until al dente. Using tongs, put the pasta directly into the pan with the shrimp mixture. Add about 2 tablespoons of pasta water to create a sauce and mix together well. Taste for seasoning and add more salt if needed. Top with basil, mint, and a drizzle of olive oil. 

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!!  

Lemon Linguine with Burrata

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is Burrata! 

Entertaining is everything to me, and I love having dinner parties that include pasta. It's easy to throw together and rarely does anyone turn down pasta! Since we moved into our new house, Saturday nights have become more dinner party focused than restaurant going and bar hopping. It's just so much more fun to have our closest friends over than to go out and fight crowds! I wrote this recipe last weekend for a dinner party and our friends thought it was a perfect spring dish. 

Grocery list: 

• Kosher salt

• 1 lb fresh Linguine (usually found in the refrigerated section near cheese)

• 1 1/2 cup freshly grated Parmesan

• 1/2 cup good quality, fruity olive oil

• 2 Meyer lemons - zested and juiced

• 1 tsp fresh cracked pepper, plus more for Burrata

• 1/4 cup chopped basil, plus more for garnish

• 2 balls of Burrata cheese - cut in half

Directions:  

1. Heat water in a large pot on high heat and add a handful of salt. When waer comes to a boil, add the pasta and cook for 3 to 4 minutes or according to package directions. 

2. While pasta is boiling, in a large bowl, stir together the Parmesan, olive oil, lemon zest and juice, 1 tsp salt, and pepper. When the pasta is ready, add it directly to the bowl of the mixture with a few tablespoons of pasta water to help create a sauce. Add the fresh basil and stir together until combined.

3. Split evenly on 4 plates. Top each serving with Burrata, fresh cracked pepper, and extra basil. 

CHEERS TO HAPPY EATING!!!  

Spicy Honeycomb Glazed Chicken Tenders

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is honeycomb!

Grocery list:

• 1 1/2 pound chicken tenderloins
• Kosher salt
• Pepper
• 2 eggs
• 1 tbsp hot sauce
• 1 1/4 cup Panko bread crumbs
• 2 tsp garlic powder
• 1/4 tsp cayenne
• 1/4 cup honey
• 2 tbsp melted butter
• 1 tsp lemon
• 1/2 tsp red pepper flake
• Honeycomb - cut into small pieces

Directions:  

1. Preheat oven to 425 degrees. Sprinkle chicken tenderloins liberally with salt and pepper on both sides.

2. In a shallow bowl, whisk together the eggs and hot sauce. In another shallow bowl, mix together the Panko, garlic powder, and cayenne. Dip each tenderloin into the egg mixture, then into the Panko, covering both sides well with the mixture. Place on a baking sheet lined with parchment paper. Bake for about 15 minutes or until cooked through. 

3. While chicken is baking, make the glaze. In a bowl, mix together the honey, melted butter, lemon juice, and red pepper flake. To serve, put chicken on plates and drizzle the glaze over the top. then sprinkle pieces of honeycomb.

CHEERS TO HAPPY EATING!!!

Seafood Pasta with Smoked Oysters

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is honeycomb!

Continuing my "What Do You Do with That?" post on Smoked Oysters, I wrote this recipe a long time ago, but this time I added smoked oysters. We had this for dinner last night and all I have to say is... Oh. My. Gosh.!!!!! This recipe is to die for!!! The smoked flavor from the oysters is soaked up by the pasta and comes out in every bite! Adding smoked oysters is a thrifty ($2 a can) way to add more seafood to your pasta without breaking the bank, and it makes it taste even better! 

Grocery list: 

• 1 pound fettuccine

• Kosher salt

• 1/4 cup olive oil

• 2 large shallots - sliced

• Pepper

• 3 large garlic cloves - mined

• 1 tsp red pepper flake

• 1/2 tsp thyme - minced

• 1 cup white wine

• 1 pound shrimp - peeled, deveined, tails off

• 1 pound clams

• 3 oz can smoked oysters - drained and rinsed

• 1 lemon - juiced

• 1 tbsp butter

• 1/2 cup parsley - chopped

Directions: 

1. Boil fettuccine in a pot of salted water, using the package directions as a guide, until the pasta is al dente. Drain and reserve at least one cup of the pasta water. Set aside. 

2. In a large sauté pan heat olive oil over medium low. Add the shallots with a dash of salt and pepper and let cook for 1 to 2 minutes or until translucent. Add the garlic, red pepper flake, and thyme and cook for one more minute. 

3. Pour in the wine and add the shrimp and clams. Bring to a boil, cover, and then simmer for 3 to 4 minutes until clams open and shrimp is pink. Add the smoked oysters, lemon juice, butter, parsley, fettuccine, and about 1/4 cup of reserved pasta water (add more pasta water as needed). Stir together, let cook for about one more minute, and serve. 

CHEERS TO HAPPY COOKING!!!

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!!!

Caribbean Seared Tuna with Mojito Sauce

Last year Tres and I went with a big group of friends to St. Barts. Aside from being one of the best vacations we have ever been on, I also found of my favorite dishes of all time and I’ve decided to recreate it – Caribbean Tuna is fresh and healthy and will make you want to hit up some warmer weather. St. Barts is one of the most unique caribean islands. It’s so tiny, you have to take a hopper jet over, but the flight in alone is worth taking the trip. The scenery is beautiful and the island is full of great food! What makes it so unique is it’s a French colony, so the people speak French and the food is very French, with a slight island influence. What’s so cool about St Barts is it’s known to be the #1 destination place for celebrities so on this new year with everyone sick of the cold weather, I thought why not take you back to St Barts with me by making my favorite dish from there! Plus, it’s a new year, and we all have resolutions to watch what we eat… This is a healthy dish to keep you right on your diet track!

SEE VIDEO FOR STEP BY STEP INSTRUCTIONS!!!

Grocery list (4 people):

• 1 tbsp olive oil

• 4 (4-6 oz) good quality tuna steaks

• Kosher salt

• 2 tbsp Jamaican Jerk seasoning

• 1 tbsp smoked paprika

• ½ tsp granulated garlic

• ¼ tsp cinnamon

• 2 medium ripe mangos or papayas – chopped

• 1/3 cup plain greek yogurt

• 1/4 cup honey

• 1 lime – zested and juiced

• 1 large handful of mint – chopped, plus more for garnish

Directions:

1. Add olive oil to a sauté pan and heat over medium high heat. Season tuna with Kosher salt. Combine the Jamaican Jerk seasoning, paprika, garlic, and cinnamon in a small bowl and stir together. Cover each tuna steak liberally with the mixture, pressing to adhere. Let Tuna steaks sit for at least 20 minutes or until they come to room temperature.

2. Make the mojito sauce by combining the mango or papaya, yogurt, honey, lime zest and juice, mint, and salt together in a blender. Blend at high speed until smooth.

3. Sear each tuna steak for 1-2 minutes on each side for rare. They should form a crust on each side. Transfer the tuna to a cutting board and slice thin. Cover a plate with a thin layer of the mojito sauce, top with the sliced tuna and a sprig of mint.

CHEERS TO HAPPY EATING!!!

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!!!

Andrea's Cooktales - Series 2, Episode 18 - Homemade Ricotta Ravioli w/ Butter Sage Sauce

FULL RECIPES HERE:

Homemade Pasta Dough 

Homemade Ricotta

Homemade Pasta Dough

I started making pasta dough just a little over a year ago... Now I have no idea why I didn't start sooner! Eat homemade pasta and you'll never want to go back to store-bought! I use this for homemade lasagna, spaghetti, linguine, and my absolute favorite: my Homemade Ricotta Raviolis with Brown Butter Sage Sauce. 

WATCH VIDEO MAKING HOMEMADE PASTA DOUGH!  

Grocery list:

• 1 cup cake flour
• 1 cup all-purpose flour
• 3 large egg yolks 
• ¼ tsp kosher salt
• ¼ cup extra virgin olive oil

Directions: 

1. On a large cutting board or clean countertop, dump the cake flour and all-purpose flour together into a mound. Make a well in the middle and add the egg yolks, salt, and olive oil. Beat the egg yolks, salt, and oil together with a fork until smooth. 

2. With about 1/3 cup of water near, slowly begin bringing the flour into the egg mixture, adding 1 tsp of water at a time to moisten the dough. Continue to bring the flour into the dough, adding water as needed. Once all the flour is somewhat mixed in, bring the dough together with your hands and begin kneading it together. If the dough is too wet, add more flour. If it’s too dry, add more water. Once it forms into a rough ball, begin kneading for 6 to 8 minutes or until the dough is smooth and elastic. 

3. Completely cover in plastic wrap and put in the refrigerator at least 30 minutes. When ready to use, cut the dough ball into four equal parts. Working with each piece of dough one at a time, form into a thin, rectangular disk then run through a pasta rolling machine, starting with the thickest setting. Continue to run the dough through several times, adjusting the setting each time until the pasta is about 1/8 to 1/16 inch thick. From here, you can make the ravioli or have sheets of pasta for lasagna. If you want spaghetti or linguine, use a machine to cut the pasta out. 

* Homemade pasta only takes a couple of minutes to cook. Boil in salted water for 1-2 minutes. 

Homemade Truffle Gnocchi

This year Tres and I took a trip to Italy with our friends Ginger and James. While we were there, we went truffle hunting, and a sweet little dog, Nebia, found us 5 truffles! We took them back and the wife of the truffle hunter taught us how to make authentic Italian Gnocchi, and we used the truffles to shave right over the dish... Omg it was amazing! Honestly, it was one of the most authentic experiences we have ever had in another country, and I brought the recipe back with me! 

SEE THE VIDEO HERE!!! 

Grocery list (4-6 servings)–

• 1 lb russet potatoes (about 4 potatoes)

• Kosher salt

• 2 eggs – lightly beaten

• ½ tsp kosher salt

• ¼ tsp pepper

• 1 ½ all-purpose flour – plus extra for dusting and rolling

• 2 tbsp truffle butter

• ½ cup heavy cream

• ½ tsp truffle salt (or Kosher)

• ½ cup parmesan – freshly grated, plus more for serving

• 1 tsp corn starch – optional

• Fresh truffles or truffle oil – optional

Directions: 

1. Preheat oven to 400 degrees. Poke small holes all over the potatoes with a fork and place them on a baking sheet, lightly covered with Kosher salt. Bake for 45 minutes to 1 hour or until slightly overdone. Let cool then cut in half longways. If you have a ricer, you can push the potatoes through the ricer. If not, using a cheese grater, grate the potato on the smallest grating side until the entire potato, aside from the skin, has been pushed through the grater. Discard the skin or any rough part of the potato. The texture of the grated potato should be fluffy.

2. Pour the egg mixture over the grated potatoes, and sprinkle with the salt and pepper. Cover the potato mixture with about ¾ cup of the flour and start to combine lightly with your hands (the key to fluffy gnocchi is lightly handling the dough and not overworking it). Once combined and as the dough becomes sticky or sticks to the board, add more flour. Continue to add more flour as you lightly mix it together. You will know when it’s finished when it holds together and is not too dry or not too sticky.

3. Cut the dough into 4 even pieces and roll each of the 4 pieces into a ½ inch rope, lightly flouring the pieces as needed. Cut the dough into ½ inch piece gnocchi, flouring the dough as you cut them and keeping the gnocchi on a floured baking sheet or work surface.

4. When ready to cook, bring a large pot of water to a boil and add salt. Begin to prepare the truffle sauce by heating a sauté pan over medium heat. Add the butter and let melt. Add the cream and salt, and let come to a slight boil. Simmer the sauce until it thickens. For thicker sauce, whisk in the corn starch. Add the grated parmesan and grated fresh truffles if using them.

5. Boil the gnocchi for about 2 minutes or until they float to the top of the pot. Using a pasta strainer, add them directly into the cream sauce and stir to combine. Add more parmesan to the top and fresh sliced truffles or truffle oil if desired.

CHEERS TO HAPPY EATING!!!

Creamy Butternut Lasagna

Something about a little chill in the air makes me want to eat comfort food like its going out of style. Soups, casseroles, hearty meats and veggies - I have been making it all. Traditional lasagna was always a Thanksgiving staple for my family every year, so I thought why not throw a whole lot of fall into it with a butternut squash sauce?! There's nothing more comforting than the combo! 

Grocery list: 

• 1 large butternut squash - peeled and cut into 1/2 inch cubes

• 3 tbsp olive oil

• Kosher salt

• Pepper

• 1 small onion - finely chopped

• 1 garlic clove - minced

• 2 tsp sage leaves - minced

• 1 tsp all spice

• 1/2 tsp red pepper flake

• 1/4 cup maple syrup

• 1 1/2 cups half and half

• 15 oz ricotta cheese

• 4 oz goat cheese

• 1 egg

• 1/4 tsp nutmeg

• Butter for greasing pan

• 2 cups freshly grated Parmesan cheese

• Store bought or Homemade lazagna noodles (recipe follows), boiled about one minute or until al dente

Directions: 

1. Heat oven to 425. On a large baking sheet, toss butternut squash pieces with 2 tbsp of the olive oil and a generous amount of salt and pepper. Roast for 30 minutes or until soft. While the squash is roasting, heat the other tbsp of olive oil in a large saute pan over medium-low heat. Add the onion and a dash of salt and pepper and cook until caramelized - about 15 minutes. Add the garlic, sage, all spice, and red pepper and cook for one more minute. Transfer the mixture to a blender, along with the cooked squash, maple syrup, and half and half. Blend until smooth. 

2. In a medium bowl, mix together the ricotta cheese, goat cheese, nutmeg, and a dash of salt and pepper until smooth. 

3. Turn oven temperature down to 400. Butter the bottom and sides of a large casserole dish. Ladle a layer of the butternut squash sauce into the bottom of the dish, covering the bottom. Layer noodles, butternut squash sauce, ricotta mixture, and Parmesan cheese in that order. Repeat three times. Finally, top with about 1/2 cup of the remaining Parmesan cheese. Drizzle olive oil over the cheese. Bake for 30-35 minutes or until golden and bubbly. 

Homemade Lasagna Noodles: 

Grocery list: 

• 1 cup cake flour

• 1 cup all-purpose flour

• 1/2 tsp Kosher salt

• 2 large eggs

• 2 tbsp olive oil

Directions: 

1. Pile the cake flour and all-purpose flour onto a clean work surface. Sprinkle salt over the top and make a hole in the center of the flour mixture with your hands. Add the eggs and olive oil to the center and beat together with a fork. 

2. Slowly, begin incorporating the flour from the sides into the egg mixture. Add a tbsp of water at a time, continuing to mix with the fork until the dough starts to come together. It will take approximately 1/4 to 1/3 cup of water to come together. 

3. When dough roughly comes together, begin kneading with your hands for 8 to 10 minutes. Add more flour if it's too wet, more water if it's too dry. The dough consistency will be smooth and elastic when it's ready. 

4. Cut into four pieces. Working with one piece at a time, flatten the dough out and run through a pasta machine about five times or until thin, about 1/8 inch. Cut each thinned piece in half, the shape of traditional lasagna noodles or to fit the casserole dish you are using. For this recipe, you'll have one of the four pieces of pasta dough leftover. Save and make another pasta dish. 

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!!

Perfect Lobster Rolls

The fall of our first anniversary, Tres and I visited New England, and I was introduced to what is now one of my favorite foods on earth: an authentic lobster roll! I'm a "when in Rome" kind of traveler, so whatever I'm supposed to eat, drink, or do in a city, I do it! We visited Portland, Cape Cod, Salem, Plymouth, and Boston. Between those five cities, I may have had 20 lobster rolls.. No joke! So I had to recreate it, and I tried to make it as authentic as possible! 

SEE THE VIDEO HERE!! 

Ingredients (makes 8 rolls)– 

Homemade Mayo:

• 2 large egg yolks

• 1 tbsp lemon juice

• 2 tbsp red wine vinegar

• 1 tbsp Dijon mustard

• Dash of salt

• Dash of sugar

• 1-1 ½ cups vegetable oil (or any oil neutral in flavor)

Rolls:

• 3 large lobsters – meat removed from tails and claws and chopped into large pieces

• 1/3 cup homemade mayo

• 2 stalks celery – diced small

• 2 tbsp fresh chives – minced, plus extra for garnish

• 1 tbsp fresh dill – minced

• ½ tsp salt (to taste)

• 8 hot dog buns

• ½ cup butter - melted

Directions:

1. Make the mayo. In a stand mixer with a whisk attachment, whisk together the eggs yolks, lemon juice, vinegar, Dijon, salt and sugar until thoroughly mixed. ON high speed, slowly drip the oil into the mixture, drop by drop. Once it starts to come together and become light in color, stream the rest of the oil in slowly. This does take a good bit of time, but it’s worth it in the end. When the mayo comes together and is light in color, spoon it into a container or jar and set aside on the counter. (Homemade mayo makes all the difference in this recipe)

2. In a large bowl, combine the lobster meat, homemade mayo, celery, chives, dill, and salt. Stir to combine. Taste for seasoning and add more salt if needed. (Cook’s note: I like to use live lobster for this recipe. You don’t have to but if your food is alive hours before you eat it, I promise it will taste better.)

3. Heat a grill pan to high heat. Brush the inside of the hot dog buns generously with the melted butter. Place on the grill cut side down for about 1-2 minutes or until charred. Fill each bun with the lobster mixture. Top with extra chives.

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!!!

Roasted Red Snapper w/ White Balsamic Tomatoes

Every year Tres and I take a trip to Destin with friends. Because we all stay on the same condo, one night becomes a big cook-fest. I plan a menu of fresh gulf fish paired with delicious produce and have some girlfriends come over to help me cook. This year I made this snapper, and it was a huge hit! 

WATCH FULL VIDEO HERE!!!

Grocery list: 

• 4 (4-6 oz) snapper filets

• Kosher salt

• Pepper

• 2 lbs plum tomatoes - chopped

• 2 cups basil - chopped, plus extra for garnish

• 1/4 cup white balsamic reduction

• 3 garlic cloves - minced

• 1/2 tsp red pepper flake

• 1/2 cup white wine

• 1/4 cup good quality extra virgin olive oil, plus more for drizzling

Directions: 

1. Heat oven to 400 degrees. Place each snapper filet on a large piece of aluminum foil. Season both sides with salt and pepper. Fold the sides of the foil up to make a shallow bowl around each filet. Place on a baking sheet. 

2. In a large bowl, combine the tomatoes, basil, balsamic reduction, garlic, red pepper flake, 1 tsp salt, and ½ tsp pepper. Mix together, taste, and add extra salt and pepper if needed. Spoon the tomato mixture over each filet, completely covering the fish. Add about 2 tbsp of white wine and drizzle 1 tbsp extra virgin olive oil to each filet. Fold the sides of the foil up to close, making a package but leaving a small opening in the top.

3. Roast fish for 15-20 minutes or until cooked through. Serve each filet on a plate with the tomato mixture and juices on top. Top each piece with extra basil and a drizzle of olive oil.

CHEERS TO HAPPY EATING!!! 

Pizza Trio

Pizza makes me think back to all times I've ever had friends over to play around in the kitchen with me. With pizza, you can mix and match ingredients and everyone can have fun coming up with their own pizza combos. I love having friends over for homemade pizza parties, and these three pizzas happen to be my favorite flavor combos I've discovered! 

CLICK HERE FOR THE FULL VIDEO!!!!! 

Grocery List (4-6 people for 3 pizzas)

Pizza Dough (makes 3 medium pizzas):

• ¼ cup dry white wine

• 2 packages of Pizza Crust yeast (no rise necessary)

• 1 tbsp honey

• 1 tsp Kosher salt

• 4 tbsp olive oil

• 3 ½ cups flour (plus extra for kneading)

Apple, Smoked Gouda, & Bacon Pizza:

• ¼ cup good quality extra virgin olive oil

• 1 small onion – sliced thin

• Kosher salt

• 1 small Granny Smith Apple – sliced thin

• 6 oz smoked gouda 5 slices bacon – fried and crumbled

Fig, Burrata, & Prosciutto Pizza:

• ¼ cup good quality extra virgin olive oil

• 10-12 dry black mission figs – chopped

• 8 oz burrata cheese (or mozzarella) – sliced

• 4 oz prosciutto – sliced

BLT pizza:

• 2 tbsp sour cream

• 1 tbsp mayo

• 1 lemon – juiced

• 1 tsp garlic - minced

• 2 tbsp chives – chopped

• Kosher Salt

• Pepper

• 2 medium Heirloom tomatoes – sliced ½ inch thick

• 8 slices of bacon – fried

• 2 cups arugula

• 2 tbsp olive oil

Directions:

Pizza Dough:

1. Combine the wine with 1 cup of water and heat in a microwave until it’s 100-110 degrees. Add it to a stand mixer with the yeast, honey, salt, and 3 tbsp of the olive oil. Stir with your hand to combine.

2. With a dough hook attached begin mixing at medium-high speed, slowly adding 1 cup of flour at a time until dough begins to form and is slightly sticky. If it’s too sticky, add more flour. (Cook’s Note: You don’t have to use a stand mixer to make pizza dough. You can just as easily do it manually by putting the wet ingredients into a bowl and slowly incorporating the flour with a wooden spoon until it all comes together).

3. On a well-floured surface, bring dough together in a ball and knead for about 3-4 minutes or until smooth and elastic, adding flour to the board if it sticks. Pour the remaining 1 tbsp of olive oil into a bowl and spread around with your fingers so the oil completely covers the inside of the bowl. Put the ball of dough in the bowl and roll around, covering in olive oil. Cover with plastic wrap and set aside until ready to use.

4. When ready to use, flour your board again so dough doesn’t stick. Cut the dough into three even pieces. One at a time, using a rolling pin, roll each piece out into an oval/rectangle shape and place on a baking sheet covered with a thin layer of olive oil. Get ready to build your pizzas! (Cook’s note: you should have your ingredients ready to go once you roll your dough out. If dough sits in open air too long, it can become dry and crack).

Apple, Smoked Gouda, & Bacon Pizza:

Heat oven to 475 degrees. Heat olive oil over medium heat in a sauté pan. and sauté onions with a sprinkle of salt until soft and light brown in color. Pour olive oil mixture over prepared pizza dough and spread evenly. Top with smoked gouda, apples, and bacon. Bake for 10-12 minutes until crust is light brown and crisp.

Fig, Burrata, & Prosciutto Pizza:

Spread olive oil evenly over prepared pizza dough. Top with figs, burrata, and prosciutto. Bake for 10-12 minutes until crust is light brown and crisp.

BLT Pizza:

In a small bowl, mix together the sour cream, mayo, juice of half the lemon, garlic, chives, and a sprinkle of salt and pepper, and spread evenly over prepared pizza dough. Top with sliced tomatoes. Sprinkle the tomatoes with salt and pepper. Bake for 10-12 minutes until crust is light brown and crisp. Toss arugula in a medium bowl with the juice of the other lemon half, olive oil, and a dash of salt and pepper. Top cooked pizza with arugula salad.