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.

Healthier Chicken Noodle Soup

I keep chicken noodle soup in my freezer all winter long. It's perfect for cold nights, snow days, and when a cold sneaks up on you this time of year. During the week, Tres and I strive to make a few healthier changes to our diet, so by using chicken breasts (not the whole chicken), whole wheat noodles, and extra veggies, this soup is a little lighter but still just as comforting. 

Stock:

3 bone-in, skin-on chicken breasts (about 4 1/2 pounds)

2 roughly chopped carrots

1 celery head top cut off - with leafy greens

1 onion - chopped

5 cloves garlic - peeled and smashed

5 bay leaves

1 tablespoon lemongrass paste

3 teaspoons lemon pepper seasoning

2 teaspoons Italian seasoning

2 chicken bouillon cubes

Soup:

5 sliced carrots

5 sliced celery ribs

1 large Parmesan rind

3 cups whole wheat (or regular) egg noodles

1 cup Parmesan cheese

Juice of 2 lemons

4 tablespoons minced fresh parsley

3 tablespoons minced fresh basil

2 tablespoon minced fresh mint

Make the stock. In a large stock pot, add the chicken breasts, carrots, celery, onions, garlic, bay leaves, lemongrass paste, lemon pepper seasoning, Italian seasoning, and bouillon cubes. Cover with 4 quarts of water. Bring to a slight boil, then let simmer until the chicken is cooked through, about 40 to 45 minutes. Remove the chicken from the soup and set aside to cool. Strain the soup and add back into the pot.

Make the soup. Bring the stock to a boil and add the carrots, celery, and Parmesan rind. Cook for 8 to 10 minutes or until veggies are slightly soft. Bring to a high simmer. Add the noodles and cook until al dente. Shred the chicken meat into the pot, discarding the skin and bones. Add the lemon juice, parsley, basil and mint. Stir together and serve with crusty bread.

Cheers to happy eating!! 

Tuna Poke Noodle Bowls

I've fallen in love with Tuna Poke over the last several years, and to my surprise, I learned it's just like making ceviche but in soy sauce and other goodies. The sesame noodles make this delicious appetizer a complete dish. Tres raved and raved when we had this for dinner the other night, so it would only be the nice thing to do to share it with y'all! I promise, you want this in your dinner life! 

Grocery list:  

Tuna: 

• 1 pound tuna - cubed

• 1/2 cup low sodium soy sauce

• 1/2 cup chopped scallions, plus more to garnish

• 1 teaspoon sesame oil

• 3 tablespoons peanut sauce (found in the Asian aisle at Fresh Market)

• 1 tablespoon toasted sesame seed

• 1/2 teaspoon red pepper flake

• 1/4 cup chopped macadamia nuts

Noodles:  

• 12 ounces angel hair pasta

• 2 tablespoons sesame oil

• 1/4 cup peanut sauce

• 1/4 cup low sodium soy sauce

• 2 tablespoons peanut butter

• 1 tablespoon sugar

• 1 tablespoon rice wine or white wine vinegar

• 1 tablespoon sriracha

• 1 teaspoon fresh grated ginger

• 2 cups seeded and thinly sliced red, yellow, or orange bell pepper

Directions:  

In a large bowl, add the tuna, soy sauce, scallions, sesame oil, peanut sauce, sesame seeds, pepper flake, and macadamia nuts. Stir together and refrigerate for at least 2 hours. 

Cook angel hair pasta in boiling salty water until al dente. Drain, rinse, and let cool. In a large bowl, whisk together the sesame oil, peanut sauce, soy sauce, peanut butter, sugar, vinegar, sriracha, and ginger. Add the cooled noodles and sliced peppers and toss together until completely coated in the dressing.  

Plate in bowls with noodles on the bottom, tuna on the top, and garnished with scallions.  

CHEERS TO HAPPY COOKING!!! 

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!!!  

6 At-Home Valentine's Menus for Every Couple

Some go all-out, some choose to not celebrate at all, but there's one thing we can all agree on: any day with an excuse to eat is a good day! Tres is usually traveling on Valentine's Day, so we have never made much of a to-do about the holiday. But y'all know me, I cannot NOT acknowledge any excuse for a celebration, so there's typically wine and good food thrown somewhere in the mix when he gets home. Last year, we actually had a friends Valentine's Day where I created a 3 course menu and we dined on fluffy pillows at the coffee table... It was lovely! And to be honest, even between his travels, Tres has done some pretty special things for me on V-Day. But every couple celebrates different.

That's why I've created 5 fun menus for ANY type of couple (or group of friends). Pick the menu that suits you and your Valentine or mix and match - whatever you do, enjoy this day together celebrating food, wine, and love! 

Sappy - Romantic  

Lovey-Dovey couples need a meal that's sweet, shareable, and irresistible. The fresh, savory salad is the perfect starter. The spaghetti dish was created as a recipe for one so you can double it or make one serving and share it "Lady and the Tramp" style. And no romantic meal is complete without something extra sweet, this cherry almond hot chocolate is life.

1st Course: Citrus Panzanella 

2nd Course: Spaghetti with Gouda Mornay and Toasted Crunchies  

3rd Course: Cherry Almond White Hot Chocolate

Fun - Adventurous  

Fun couples enjoy adventurous restaurants, food, and ingredients. This couple probably travels a lot and will try even the oddest described dish on a menu. I would put me and and Tres in this category. While these dishes aren't terribly strange, lots of unique and fun ingredients are used. The combo of truffle and duck fat make this starter to-die-for. The steak dish was inspired by a trip to Rio de Janeiro. And if you have never cooked with rose water, start with these cookies!  

1st Course: Truffle Duck Fat Fries

2nd Course: Flank Steak with Chimichurri Sauce over Cauliflower Puree  

3rd Course: Rose Shortbread Cookies  

Netflix - Chill 

I think most of us can relate to this couple, but maybe you're the couple who wants to keep it casual even on Valentine's Day. If so, this TV spread is for you. Drummies with White BBQ Sauce is the perfect starter - even better, you won't have to move from the couch to eat it. Pizza Trio is casual but special because the ingredients on each pizza are remarkable - choose one or make all three because leftovers never hurt. And because ice cream is the best for lounging, this float is just what you need to finish this relaxed meal. 

Course 1: Drummies with White BBQ Sauce 

Course 2: Pizza Trio  

Course 3: Boozy Lavender Purple Cows 

Fancy - Schmancy  

I think even if you don't fall into this category, on Valentine's Day you may make an exception. This menu is inspired by a few extravagant restaurants where I've had the pleasure of dining. This pumpkin soup is decadent, sweet n smoky, and perfect to start a meal. No need to explain the filet - this cut of meat is fancy, fabulous, and this particular recipe may have you loving your meat more than your date (but don't tell them I said that). This dessert may be simple to make but it's a true luxury to eat. 

Course 1: Pumpkin Beer Soup with Bacon and Dates

Course 2: Coffee Rubbed Filet Mignon  

Course 3: Easy (but elegant) Mini Blueberry Galettes

Healthy - Fit 

My biggest rule is, if there's a holiday or special occasion, it's ok to break the diet. However, I realize not all couples feel that way. This menu will keep you and your sweet healthy and on track with a delicious salad, the most perfect fish dish you'll ever eat, and a light and fruity dessert! 

Course 1: Triple Tomato and Olive Salad

Course 2: Roasted Red Snapper with White Balsamic Tomatoes  

Course 3: Vanilla Berry Shortcake

Galentines  

 If you'd rather spend this love-filled holiday with your best girls, no one can blame you! This menu is fun, casual yet elegant, and feeds a crowd. The tuna skewers are a great mingling starter - serve with a cocktail and chat away while the truffle lasagna is in the oven. The cake can be made ahead of time for a fun, worry-free night! 

Course 1: Tuna Skewers with Mojito Sauce

Course 2: Loaded Mushroom Truffle Lasagna 

Course 3: Lou Lou's Bourbon Pound Cake  

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!!! 

Christmas Tree Pizza Bar

A few weeks ago, I was eating pizza when I looked down at one piece and a thought occurred to me that is never had before: upside down pizza looks like a Christmas tree. So of course, I had to turn it into a recipe. This is so much fun to do with friends and family, and I bet kids would love it! the toppings are all up to you, but I stuck to red and green ones to make it extra festive! Because this recipe is very freestyle, I've included plenty of pictures to inspire y'all! 

Grocery list (makes 24 trees):

• 3 pizza dough balls (store bought or homemade)

• Vodka Sauce

• Marinara

• Basil pesto

• Shredded Mozzarella

• Freshly grated Parmesan

• Crumbled Goat cheese

• Shredded Smoked Gouda

• Pepperoni

• Proscuitto

• Cooked ground sausage or mini meatballs

• Cooked bacon - crumbled

• Sun dried tomatoes - chopped

• Banana peppers - chopped

• Roasted red pepper - chopped

• Basil - chopped

• Jalapeno - sliced

• Extra Virgin Olive Oil

• Balsamic vinegar

• Solid wrapping paper or table cloth - optional

• White or black paint pen or Sharpie - optional

Directions:  

1. Heat oven to 450 degrees. Roll out each dough ball into a 12 inch circle. Slice each circle into halves, then fourths, then eighths to make 8 "tree shaped" triangles out of each circle. You should have exactly 24. Using a pairing knife, one tree at a time, cut 2 slits at the base and trim the extra dough to make a "trunk." Line the trees onto olive oil greased baking sheets and partially bake the trees for about 3 minutes. Place the trees on a platter or pizza peel to serve. 

2. Line a table, buffet, or bar with solid color wrapping paper or a plastic table cloth. Prep ingredients by placing each one in a bowl, glass, board, or platter - get creative, you can display them however you'd like. Place them on the lined table starting with the sauces, then the cheeses, then the meats, then the extras. 

3. Once they're all in the exact place you want to display them, label each ingredient by writing on the wrapping paper or tablecloth with the marker. Place the platter of pizzas at the start of the pizzas bar. Let everyone build their pizzas then place them back in the oven for about 4 more minutes. 

 CHEERS TO A HAPPY CHRISTMAS!!! 

Christmas Fettuccine

If you've seen the movie The Holiday, you know the story behind this recipe. If not, you should see it, but I'll tell you anyway. In the Christmas Eve scene, Kate Winslet's character insists her and Jack Black have "Christmas Fettuccine" to cheer them up. I have no idea if "Christmas Fettuccine" was ever a thing before that movie, but it certainly is now! I have a deep love for that movie (easily top 3 holiday movies ever), and I have a great love for pasta, so I just had to recreate the dish. You don't have to homemake the pasta, but it's Christmas and everything has to be extra special so I think you should! 

Grocery list (4 servings):  

Pasta  

• 2 cups all-purpose flour

• 1 cup semolina flour

• 2 whole eggs

• 3 egg yolks

• 1 tsp olive oil

• Dash of Kosher salt

* Semolina flour is recommended but not necessary (the semolina flour helps the texture of the noodle feel more “pasta-like” and al dente). You can replace the semolina with all-purpose if needed!

Sauce  

• 1/2 stick butter

• 1 cup heavy cream or half and half, plus more for thinning the sauce

• 3 garlic cloves - sliced thin by mandoline (about 1/8 in thick)

• 1/2 tsp freshly grated nutmeg

• 1/4 tsp all-spice

• Kosher salt

• Pepper

• 1 cup Parmesan

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

Directions:  

1. Make the pasta. Dump the all-purpose flour and semolina flour on a clean work surface in a mound. Make a hole in the center with your hand. Crack the whole eggs and egg yolks into the center and add the olive oil and salt. Beat the eggs, olive oil, and salt together with a fork until smooth. Using the fork, slowly start adding flour to the wet mixture. The dough will start to get dry, add a few tablespoons of water to help it come together then begin kneading. Knead for 5 to 8 minutes or until dough becomes smooth. Wrap in plastic and refrigerate for at least 30 minutes. 

2. When ready to roll out, cut dough into quarters. You can use a rolling pin if you don't have a pasta machine - roll the dough out as thin as you can, in a rectangular shape then use a sharp knife to cut noodles into strips. Flour a sheet pan and place noodles on the pan until ready to boil. 

3. Make the sauce. Melt the butter and heavy cream or half and half together in a saute pan over medium low heat. Add the garlic, nutmeg, all spice and salt and pepper to taste. Let cook for at least one minute then keep warm over low heat. It will thicken and can get lumpy. If it does, add more cream or half and half and whisk together until smooth.

4. Boil the pasta for 2 minutes then immediately transfer to the heated sauce. Don't be afraid to add a little pasta water in with the sauce (at least 1/4 cup). Add the mint and toss everything together. Serve with a sprinkle more of chopped mint. 

CHEERS TO A HAPPY CHRISTMAS!  

A Thanksgiving Feast: Recipes to Inspire you

Thanksgiving is upon us, and I have a list of recipes that will make your holiday extra yummy, decadent, and special. From the main course to sides and sweets, get inspired with my favorite fall recipes below... Picked out just for you! 

Also, if you're stressing out about the big day, I recently wrote an article for Click Magazine that includes my tips as a personal chef (every week is Thanksgiving around here) on how to get organized, plan ahead, prep days before, and have a stress-free holiday to enjoy with your family! I've recapped it here: A Fancy, Fuss-Free Thanksgiving.  Hope it helps!!

We typically travel the week of Thanksgiving, we have done everything from Paris to Argentina to Rio de Janeiro over the holiday, but this year we are changing it up a bit and going to actually have a traditional Thanksgiving. We will be spending this year's holiday with our good friends in Salt Lake City/Park City (hopefully having a white Thanksgiving... It snowed this week)! The menu is planned and are having an absolute FEAST! I can't wait to get in their kitchen and cook it up on Thursday. Everyone enjoy the fabulous holiday and eats lots of yummies! Happy Thanksgiving, y'all! Gobble Gobble! 🦃

Main Dishes 

Truffled Turkey with Truffle Gravy

Apple Date Stuffed Pork Tenderloin  

Creamy Butternut Lasagna 

Proscuitto Wrapped Pork Tenderloin with Fig Glaze  

Homemade Truffle Gnocchi 

Homemade Ricotta Raviloi with Brown Butter Sage Sauce  

Starters and Sides  

Pumpkin Beer Soup with Bacon and Dates  

Butternut Squash Soup with Apple Relish

Crispy Brussel and Spinach Salad

Very Merry Salad  

Dirty Cajun Basmati Rice  

Sweet and Spicy Roasted Squash  

Sweet Treats

Nenne's Famous Pecan Pie  

Vanilla Chai Coffee

Bourbon Peach (or Pear) Pecan Galette  

Pumpkin Dumplings  

Death by Chocolate Cake: Two Ways  

Apple Crumble Tart with Butter Brickle Ice Cream  

Cherry Almond White Hot Chocolate  

CHEERS TO HAPPY EATING AND A HAPPY THANKSGIVING!!!  

Very Merry Salad

This Very Merry Salad isn't just for Christmas...  Have it at Thanksgiving, and I promise after, you'll want to have it at least once a week for lunch or dinner! I came up with this recipe because I was inspired to use pomegranates because they're totally in season right now. I've been using the red jewels a lot lately - they're so bright and create a lovely finish and delicious fruity crunch to any dish. The beautiful green color of the kale make this salad beautiful and perfect for the holidays! 

Grocery list (serves 6 to 8):

• 1/4 cup extra virgin olive oil

• 3 tbsp apple cider vinegar

• 1 1/2 tbsp maple syrup

• 1 tsp ground cinnamon

• 1 tsp Dijion mustard

• 1/2 tsp Kosher salt

• 2 bunches kale - rinsed, dried, stems removed, chopped

• 1 cup walnuts - toasted

• 1 pomegranate - seeded

• 1/2 cup dried cranberries

Directions:

1. Add the olive oil, vinegar, maple syrup, cinnamon, Dijon, and salt to a mason jar. Close the lid and shake well to combine.

2. Put the chopped kale in a large salad bowl, pour the dressing over, and toss until all greens are covered in dressing.

3. Sprinkle the walnuts, pomegranate seeds, and dried cranberries over the top. Serve immediately or refrigerate for up to one day.

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!!! 

Sweet and Spicy Roasted Squash

Thanksgiving is upon us, and I can't think of anything more suitable than squash to serve with your turkey and ham for the big day! It's the perfect side dish without being uber-Thanksgiving traditional. I talk about having a not-so-traditional Thanksgiving in 4Memphis Magazine this month. Go pick one up if you live in Memphis. If not, check out the story here:  

Grocery list:  

• 1 large butternut squash

• 2 medium acorn squash

• Olive oil

• Kosher salt

• Pepper

• 3 tbsp maple syrup

• 1 tsp cinnamon

• Pinch red pepper flake, to taste

Directions:  

1. Heat oven to 450 degrees. Peel the butternut squash. Cut off the rough ends then cut in half lengthwise and scoop out the seeds with a spoon. Cut each half into two shorter halves then cut into 1 inch sticks and moons. Cut the ends off the acorn squash then cut in half lengthwise and scoop the seeds out with a spoon. Slice into 1 inch moons. 

2. Place all the squash on a large sheet pan lined with foil. Drizzle olive oil evenly over the squash then sprinkle with plenty of salt and pepper. Drizzle the maple syrup and sprinkle the cinnamon and red pepper flake. Toss together with your hands until all squash is covered in the oil and spices. 

3. Roast in the oven for 15 to 20 minutes or until the squash is slightly soft and caramelized.  

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!!! 

Pumpkin Beer Soup with Bacon and Dates

I love getting weekend traditions going and every other Sunday or so, we have been having our friends over for Sunday Suppers! Football and beer for the boys, cocktails in the courtyard for the gals, and a great dinner for all of us has been the perfect way to end a great weekend.

What's funny about these traditions is I know they never last forever. I can remember so many times in my life when there was always a tradition, and at the time, it seemed as if it would always be one forever - McDonald's meet ups before the big Friday night football game in high school, Tipsey Tuesday nights in college, Thursday night girls night dinners after college, the list goes on and on - but somewhere along the way they stopped. You never know why or how these things stop but they can never last forever. Sunday Suppers may not last forever, but we can always remember them by making this pumpkin soup I cooked last Sunday. This is one of the most delicious soup concoctions I have ever created, and you'll love it this fall! 

Grocery list:  

• 4 to 5 lbs pie pumpkins - seeded and quartered

• Olive oil

• Kosher salt

• Pepper

• 7 slices bacon - sliced into thin strips

• 15 dates - seeded and chopped

• 3 tbsp butter

• 3 large shallots - chopped

• 2 garlic cloves - minced

• 1/2 tsp ground cinnamon

• 1/4 tsp all spice

• 1/4 tsp red pepper flake

• 1/8 tsp ground ginger

• 3 tbsp maple syrup

• 1 bottle pumpkin beer

• 3 cups chicken broth

• 1/4 to 1/2 cup heavy cream, plus more for drizzling

Directions:  

1. Heat oven to 400 degrees. Place the pumpkin quarters on a baking sheet, rub with olive oil, and sprinkle with salt and pepper. Place the bacon pieces on another baking sheet lined with parchment paper. Put both the pumpkin and bacon in the oven. Take bacon out after about 10 to 15 minutes or until crispy - be careful not to burn. Bake the pumpkin for about 25 to 30 minutes or until soft. Let both cool. When bacon is cool, mix together in a medium bowl with the dates and set aside. 

2. While pumpkins are roasting, heat butter in a Dutch oven or large pot over medium low. Saute the shallots and garlic for about a minute or until shallots are soft. Add the cinnamon, all spice, red pepper flake, and ground ginger and saute for another minute. Add the maple syrup and beer and let beer reduce by half. 

3. Peel the skin off the pumpkin then add to the pot, breaking the pumpkin into pieces. Add the chicken stock and heavy cream, stir together, then ladle soup into a blender - you may have to do this in batches. Blend at high speed until smooth. Pour the soup back into the pot over medium heat. If the soup is too thick, add more chicken stock. If it's too dark, add more cream. Taste for seasoning. Let soup heat up then ladle into bowls and top with the bacon-date mixture and more cream if desired. 

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. 

Triple Tomato and Olive Salad

 I used to think I didn't like olives. I say "used to think" because I never gave them a chance. That's the thing about a picky eater... They seem to think they don't like lots of things - until they try them. I know this because I used to be one. Luckily, or maybe unluckily, (I haven't decided which one yet after a wee-thicker waist-line) I don't have that problem anymore.

We were in Paris a few years ago, and any time you have drinks in Paris, they always seem to put a bowl of olives on the table. At first, I passed them up. But one afternoon I was starving and started eating them. Soon enough, the bowl was empty, and I was asking for more. That's when I fell in love with olives and now I'm addicted to all shapes, colors, and sizes. This salad is a perfect mix of two lovely ingredients with a few subtle hints of flavor that merry the two together perfectly. Plus, it's super low-calorie and healthy! 

Grocery list:

• 1/4 cup extra virgin olive oil

• 1 garlic clove - peeled and smashed

• 1 tsp fresh oregano - minced

• 1/2 tsp fresh thyme - minced

• 3 pints of various grape or cherry tomatoes - sliced in half

• 1/2 cup Kalamata olives - pitted and sliced in half

• 1/2 cup Castelvetrano olives - pitted and sliced in half

• 1/2 cup black olives - pitted and sliced in half

• 3/4 cup thinly sliced pepperoncini

• 2 lemons - zested

• 3 tsp kosher salt

• 6 oz feta cheese (optional)

Directions:  

1. Heat the olive oil, garlic, oregano, and thyme over low heat. When it starts to slightly bubble, take it off and let steep. 

2. In a large bowl, mix together all the tomatoes and olives with the pepperoncini, lemon zest, and salt.  

3. When the olive oil is slightly cooled, pour it over the tomato mixture and toss together until well combined. Add the cheese if desired. 

*** This is the perfect side dish for fish. Use the extra olive oil-liquid mixture as a sauce for the fish! 

CHEERS TO HAPPY EATING!!!  

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!!!

Lemon Herb Branzino over Wine Balsamic Collards

Branzino has easily become my favorite fish. I had it a bazillion times in Italy, a bazillion more at Italian restaurants, and now I make it at home regularly. It's delicious whole, but for this recipe I have the fishmonger at Whole Foods filet it for me. Y'all... It's to die for, and the collards put a little southern spin on it. Italy, meet Mississippi! Mississippi, meet Italy! 

Grocery list (4 people):  

• 1 tbsp olive oil, plus more for brushing

• 6 garlic cloves - minced

• 1/2 tsp red pepper flake

• 3 bunches collards - stems removed, sliced into thin strips

• Kosher salt

• Pepper

• 1 cup white wine

• 1/4 cup balsamic vinegar

• 1 1/2 tbsp maple syrup

• 1/4 cup good quality, fruity extra virgin olive oil

• Lemon - zested and sliced

• 1/2 tsp oregano

• 1 tsp thyme - minced

• 8 Branzino filets (from 4 fish)

Directions:  

1. Heat olive oil in a large saute pan. Add garlic and red pepper flake and cook for one minute. Add the collards with about 2 tsp of salt and 1 tsp pepper. Cook until slightly wilted. Pour in the wine, balsamic, and maple syrup. Bring to a boil then simmer and cover. Let cook for 20 minutes or until liquid is absorbed and collards are tender. Taste and add more salt if needed. 

2. Preheat oven to 425 and heat an ovenproof saute pan over high heat. In a small bowl, mix together the extra virgin olive oil, lemon zest, oregano, and thyme. Set aside. 

3. Brush filets well with olive oil on both sides and sprinkle with salt and pepper. When the pan is smoking, add filets skin side down. Cook for 90 seconds, top fish with lemon slices, and transfer to the oven. Cook for 8 to 10 minutes or until fish is cooked through. 

4. Plate by laying down a bed of collards. Place the fish on top and spoon the lemon herb oil over the fish.  

 CHEERS TO HAPPY EATING!!!