Pumpkin & Short Rib Chili

I smelled it today... The smell of fall. All it takes is stepping outside in 60-70 degree weather, a small breeze blowing, pumpkins displayed at markets and grocery stores, and chili in the Crock-Pot. As a young girl, I remember my mom making the best chili ever. Chili always meant fall. Fall is a comin, and while I'm certain there are plenty more chili recipes I'll create this fall, I put a little spin on the typical Crock-Pot chili - pumpkin, short ribs, and Red Gold tomatoes! No matter how you make yours or what recipes you try out, Red Gold tomatoes are THE way to bring out the true flavor of your chili. Sweet, crisp, and fresh, you would never know these tomatoes came directly from a can. The Red Gold Diced tomatoes are perfectly chopped, so all you have to do is dump them into your crock pot - no knife skills necessary! And the Red Gold Petite Diced tomatoes with Green Chilis give your chili a tiny amount of heat without over powering it!

For a rundown of the recipe and complete review of Red Gold tomatoes, watch the video!

Grocery list (4-6 people):

2-3 lbs short ribs

2 bottles pumpkin beer

Kosher salt

Pepper

2 tbsp olive oil

1 large onion - chopped

2 garlic cloves - minced

1 orange bell pepper - chopped

3 chipotle peppers in adobo sauce - chopped 2 tbsp chili powder

1 tbsp cumin

1 tsp oregano

2 tbsp brown sugar

1/4 cup maple syrup

1 (14.5 oz) can of RED GOLD DICED TOMATOES

1 (14.5 oz) can of RED GOLD PETITE DICED TOMATOES WITH GREEN CHILIS

2 cups beef broth

1 can pumpkin purée

1 can black beans - drained 

4 cloves

1 1/4 tsp cinnamon

Green onions - chopped (for garnish)

Sour cream - optional

Directions:

Step 1:

Prepare the ribs (to save time, I do this the night before). In a large pot, combine beers and 2 cups water. Bring to a boil and add short ribs. Simmer and let the ribs sit for 10 minutes. Drain and pat dry to remove some of the fat from the ribs. Heat olive oil in a pot over medium heat. Salt and pepper all sides of the short ribs and brown the ribs in batches - about 5 minutes for each batch. Set ribs aside.

Step 2:

In the same pot, add onions, garlic, bell pepper, and a pinch of salt. Cook veggies until soft. Add chipotle peppers, chili powder, cumin, oregano, and brown sugar. Stir together and let cook for about 2 minutes. Step 3:

Dump cooked veggies into slow cooker. Add maple syrup, diced tomatoes, petite tomatoes, beef broth, pumpkin purée, black beans and stir to combine.

Add short ribs into the liquid. Add cloves at the very top so you can find them to discard later. Cover and cook on low for 6-8 hours.

Step 4:

Uncover the cooked chili and discard cloves. Transfer short ribs onto a plate or cutting board. Remove the bones and fat and discard. Shred the short rib meat into small pieces with two forks or your hands. Skim the surface of the chili to remove any extra fat that floated to the top. Add the shredded meat back into the slow cooker and stir to combine. Stir in the cinnamon. Taste the chili and add 1/4-1/2 tsp of salt if needed. Serve in bowls and top with green onions and sour cream if desired.

CHEERS TO HAPPY EATING!!!

Berry Vanilla French Toast

French toast is one of the first meals I ever remember cooking. I've always heard that most kids learn to cook for the first time by making breakfast, and in my case, this proves to be true. French toast was always one of my favorite make-at-home breakfasts, and I remember when I got old enough, it was just the easiest thing in the world to jump in the kitchen early in the morning, mix up some eggs with milk, add a splash of vanilla, some sugar, some cinnamon, and dip whatever bread we had in the pantry into the mix and fry it up in butter. That was the quickest, easiest way to make French toast, and as a youngun, I always felt like such a great cook making this meal! Here's a fancier version of one of the simplest breakfasts in the world: Berry Vanilla French Toast. Fruity and fabulous.

Grocery list (4 people):

1/3 cup blueberries

1/3 cup blackberries

2 tbsp sugar

5 eggs

1/2 cup cream

1 tsp vanilla

1 vanilla bean scraped

1/4 tsp ground ginger

1 tbsp honey

1/4 tsp salt

1/2 cup maple syrup

1 loaf Challah bread

Step 1:

Mash the blueberries and blackberries in a bowl with a fork or potato masher, add sugar and stir together. Set aside.

Step 2:

In a shallow bowl or pan, lightly whisk together the eggs, cream, vanilla extract, vanilla bean, ginger, honey, and salt. Add half of the berry mixture and whisk until combined.

Step 3:

Make the syrup. In a small saucepan, add the reserved mashed berries, maple syrup, and a pinch of salt. Bring to a boil and simmer over low heat.

Step 4:

Heat butter in a skillet over medium heat. Cut bread into 1/2 inch slices. Dip bread into the egg mixture on each side. Make sure each slice has plenty of egg mixture on it. Fry slices until golden brown on each side. Top with the warm berry syrup.

CHEERS TO HAPPY EATING!!!

Balsamic BBQ Meatballs with Rudolph's Pork Rinds

These one of a kind meatballs are my final recipe that was featured on Local Memphis Live last week. A sweet and tangy balsamic BBQ sauce gives these meatballs a fun twist, but it's really the pork rinds that make this recipe stand out. Pork rinds in meatballs?!?!?! What in the world?! Well, traditionally breadcrumbs are featured in meatballs, and we've all had a BBQ flavored meatball so put the two together and you have quite a unique meatball! Pork rinds were a fun subject for me to discuss on the Local Memphis Live segment because it immediately brought back a childhood memory. When I think or pork rinds I think of being a kid on a road trip. When I was a kid, we would go on summer trips to the beach, and what I remember most were the gas station stops. We would make pit stops and stock up on snacks for the car. As strange as it may sound, pork rinds were always a family favorite. I've grown up eating pork rinds, so cooking with them made a lot of sense!

Grocery list (makes about 20 meatballs):

Sauce:

1/3 cup ketchup

1/3 cup balsamic

2 tbsp brown sugar

2 tbsp Dijon

1 tbsp apple cider vinegar

1/2 tbsp Worcestershire

1/2 tsp garlic powder

1/4 tsp salt

Meatballs:

1/2 lb pork

1/2 lb ground beef

1/3 cup grated onion

1 garlic clove minced

1/4 cup parm

1 tbsp cream or milk

1 egg - beaten

2 tbsp basil - minced

1 tsp salt

1 cup Rudolph's Original Pork Rinds (or breadcrumbs) 

Directions:

Step 1:

Start by making the sauce. In a small saucepan, whisk together the ketchup, balsamic, brown sugar, Dijon, apple cider vinegar, Worcestershire, garlic power, and salt. Set over low heat and whisk until smooth.

Step 2:

Heat oven to 350 degrees.

Make the meatball mixture. In a mixing bowl, combine the pork, beef, onion, garlic, parm, cream, beaten egg, basil, and salt with a fork. Don't over mix. In a plastic bag, crush your pork rinds into very fine crumbs. You can also do this in a food processor. Add the crushed pork rinds and combine the mixture with your hands. Again, don't over mix. Just mix together until well combined.

Step 3:

Make your balls. You can use your hands but I like to use a small ice cream scoop so they're all the same size. Place meatballs on a baking sheet and spoon a small amount of the Balsamic BBQ sauce over each ball. Bake for 35-40 minutes. Serve extra sauce alongside for dipping.

CHEERS TO HAPPY EATING!!!

Pork Rind BBQ Nachos

To continue my recipes from the Local Memphis Live TV segment on Tuesday, today I'm posting recipe #2: Pork Rind BBQ Nachos. This is a low carb version of the real thing. And I have to say, using pork rinds instead of tortillas may just give the original recipe a run for it's money. If you live in Memphis, you know that BBQ nachos are a staple around here. If you don't live in Memphis and you come to Memphis, the first thing you should eat is BBQ Nachos. I'm not joking. Do it.

This fun snack will always remind me of Redbirds and Grizzlies games. Yeah sure, we love watching the games, love the atmosphere, and love all the fun that comes along with the 'Birds and Grizz, but I have to admit, half the reason me and Tres go to the games are for the BBQ Nachos! We can't be in our seats for more than 5 minutes without getting an order of BBQ Nachos and a beer. It never fails and never will! Now we can make them at home -- low carb!

Grocery List:

1 bag Rudolph's BBQ Pork Rinds

32 oz pulled pork (I like to use leftovers from sandwiches the night before or you can find it in the freezer section of your grocery store)

1 cup cheddar cheese - grated

1/2 cup (or more) BBQ sauce

1 jalapeño - chopped into rounds (optional)

Parsley - for garnish

Directions:

Step 1:

On a large platter, spread out the pork rinds directly from the bag.

Step 2:

Top the rinds with the pulled pork, then the cheese, and finally the BBQ sauce (you can add as much or little of any of these as you like).

Step 3:

If you like a little spice, add the chopped jalapeño. Garnish with parsley.

CHEERS TO HAPPY EATING!!!

Smoky Goat Cheese Stuffed Dates

Some "cooktales" are a little more special than others. Last weekend, I cooked for a very special occasion: my brother'a wedding. It was my first catering job of sorts, and the food got rave reviews which made me more than happy. This recipe happened to be the hit of the wedding food spread. It's one of the quickest, easiest recipes I've ever created, and people will think you spent hours making it taste so great!

Grocery List:

20-30 dates - pit removed and sliced in half Smoked salt

8-10 oz goat cheese - room temperature

1/4 cup milk

40-60 whole pecans - roasted

Balsamic glaze - for drizzling

Directions:

Step 1

Heat a grill pan to high heat and brush the pan with olive oil. Lightly salt each date half with the smoked salt (they look like little bugs... Don't be alarmed. Haha!)

 Step 2

When grill pan is hot, grill the dates. Start cut side down and grill for one minute on each side or until dates have dark char marks. Set dates aside and let cool.

Step 3

Mix the milk and goat cheese together until smooth. Fill each date with about 1 tsp of the goat cheese mixture.

Step 4

Lightly sprinkle more smoked salt over the goat cheese. Top each date half with one roasted pecan and drizzle with balsamic glaze.

CHEERS TO HAPPY EATING!!!

Bacon Wrapped Date Flight

How many of you go out to dinner and can't ever make up your mind what to order off the menu? I tend to sit down and drive myself crazy with a decision on what to order every time I go out to dinner. I consider myself a "little of this and a bite of that" type of gal. I want to try a few bites of EVERYTHING. I mean, what if I order the wrong thing? As I've told my husband before, "my taste buds get bored... I want it all." It's not uncommon for me to go to a restaurant (sometimes even alone) and order several apps and a dinner entree, particularly when I'm traveling. After all, what if I never get to eat at that restaurant again, and I miss something unforgettable? There's no denying different foods, flavors, and variety is important to me when it comes to my meals. That's why I respect the ever-living heck out of the Spanish. A little thing called tapas exists because of these fine folks, and we are finally picking up on it in the US. That's why I love the concept of a "small plates" or a "bites" menu when I walk into a restaurant. I don't need 100 bites of the same thing... I need 100 bites of several things. I'd like to tell every restaurant out there: GIVE ME ALL YOU HAVE BUT NOT A LOT OF IT! Besides, a "tasting" menu is just so fun.

There's something festive about sitting with a group of friends trying little bites with wine sips in between and debating on which bite or plate was the best. Because bacon wrapped dates have become so popular, I decided it'd be fun to have a "flight" of them - Maple Espresso, Cinnamon Sugar, Lemon Rosemary, Chipotle, and Balsamic Honey. This is so much fun for small get togethers or parties, and you could even have everyone vote at the end. Y'all do this at your next party and let me know which date wins!

Grocery List (serves 4 people 5 dates):

For all the dates:

5 small bowls

5 spoons

5 pieces of foil - cut approximately 12 inches and folded around the edges to make a wall around each edge

10 slices of bacon - cut in half

10 dates - pitted and cut in half

For the Maple Espresso dates:

1 tbsp espresso

2 tbsp brown sugar

1/4 cup maple syrup

For the Cinnamon Sugar dates:

2 tbsp sugar

1 tsp cinnamon

For the Lemon Rosemary dates:

2 lemons - zested

1 tsp rosemary

For the Chipotle dates:

1 chipotle peppers in adobo sauce

2 tbsp adobo sauce

1 tsp chili powder

1/2 tsp cumin

1 pinch cayenne

For the Balsamic Honey dates:

2 tbsp balsamic vinegar

2 tbsp honey

1/4 tsp vanilla extract

Directions:

Step 1:

Heat oven to 400 degrees.

Make the mix for each date flavor. In the first bowl, mix together the espresso, brown sugar, and maple. In the second bowl, mix together the cinnamon and sugar. In the third bowl, mix together the lemon and rosemary. In the forth bowl mix together the chipotle, chili powder, cumin, and cayenne. In the fifth bowl mix together the balsamic, honey, and vanilla.

Step 2:

Wrap the dates. You should have 20 date halves and 20 bacon halves. Wrap each date, and if necessary, you can secure with a toothpick. Step 3: Working with one mix at a time, dip 5 bacon wrapped dates into each mix. Completely cover each date, using as much of the mix as possible. Wash hands in between dipping dates into each flavor so they don't mix with the others. Place each flavored date on a piece of foil keeping like flavors together.

Step 4:

Place foil sheets on two baking sheets - two on one baking sheet, three on the other. It's important that the foil pieces have a wall around each edge so flavors don't mix (it also makes for easy cleanup). Bake until bacon is crisp, about 15 minutes. I like the plate these individually so everyone has a "flight." Or you can just use five small plates or one large plate with the dates piled. Labels would be fun or you could play a guessing game and have guests guess the flavors in each!

CHEERS TO HAPPY EATING!!!!

French Inspired Sangria

Everything about the French life and culture inspires my cooking daily. Because of the French, we now understand and love food in America the way the French have for years. Thanks to the likes of food-obsessed Americans such as Julia Child, M.F.K. Fischer, and James Beard who lived in France and brought French food culture to the US, we now have a country full of "foodies." Every self-proclaimed foodie must spend time in France. It's completely necessary to even get the slightest glimpse of what food is really all about.

This recipe comes inspired by mine and Tres' trip to The champagne region of France last year. There's nothing quite like "champagne country" because guess what?! There's only ONE!!! If you've ever wondered why champagne is so rare and so expensive, it's because champagne is only made in one place: France. You see, champagne can only be made here because the terrain, soil, and climate are absolutely perfect to get the distinct flavor and consistency that is champagne. It's pretty spectacular when you think about it.

As special and fancy as champagne may be, throwing $70+ dollars into a Saturday afternoon cocktail is not always my style. Actually, it's never my style. I would prefer that amount of money to be drank solo... No need to mix it up and wash it down with simple syrup. So, in this case, I cheated a little bit. You don't need champagne for this drink. A sparkling wine, Cava, or Prosecco rose will do just the trick! Rose Lillet, a French aperitif, is added for a zip and sweetness, and something about the fresh honey and berries give this drink a very "French countryside" feel. I want to be in Provence looking at Lavender fields when I drink this. 

Grocery List:

• 1/2 cup honey

• 1 cup water

• 1 lemon

• 3/4 cup of strawberries - sliced

• 3/4 cup of Rainier cherries - pitted and halved

• 3/4 cup red raspberries

• 1 cup rose Lillet - chilled

• 1 bottle sparkling rose - chilled

Directions: 

Step 1: 

Make the berry-honey syrup. In a saucepan, bring the honey, water, and 1/4 cup each of the strawberries, cherries, and raspberries to a boil. Slightly mash the berries in the syrup and set aside to cool. 

Step 2:

Add the remainder of the berries to a pitcher. Slice a lemon in half. Juice one half into the pitcher and slice the other half into small pieces and add with the berries.

Step 3:

 Strain the berry-honey syrup into the pitcher and discard the mashed berries. Add the Lillet and the bottle of sparkling rose into the pitcher. Stir and serve!

CHEERS TO HAPPY DRINKING!!

Fig Toast

One of my favorite things to do on a Saturday or Sunday morning is tip-toe out of bed without waking Tres and have breakfast made for him before he gets up. I make my coffee, pull out whatever ingredients I picked up from the market during the week, and create something with whatever I have on hand. I never turn on the TV or listen to the radio. I just simply enjoy the silence I have in the kitchen. It's so relaxing. I did this very thing yesterday and loved the recipe I made so I wanted to share it with you. We've all heard of Avocado Toast but for a much "sweeter" version, try Fig Toast!

Grocery List (for 2):

2 pieces thick cut bread

2 tbsp butter

4 ripe figs - chopped

1 tbsp honey

1/2 tsp cinnamon

1/8 tsp salt

1 inch honeycomb (or more honey)

Balsamic vinegar

Directions:

Step 1:

Toast and butter the bread.

Step 2:

With a fork, smash the figs together in a bowl with the honey, cinnamon, and salt. Spread the mixture thickly and evenly over the bread.

Step 3:

Slice and crumble the honeycomb over top of the mixture. If you don't have honeycomb, no problem! Just drizzle a little more honey over the top.

Step 4:

Drizzle the toast with balsamic.

CHEERS TO HAPPY EATING!!!

Coffee Rubbed Filet Mignon

I decided I loved to cook a couple of years ago when I was in between jobs and had not much else to do except be a housewife, and because that requires cooking, I did a lot of cooking TV watching. I was in graduate school at the time, so I kept busy with that, but I got so infatuated with watching cooking shows that when I wasn't studying or writing a paper, I was watching "my friends," on Food Network and Cooking Channel. These random people on TV led me to this life and love of cooking. In between cooking shows, I would google recipes, read cookbooks and cooking magazines, and soon enough, I started writing my own recipes. It's the watching, reading, and studying about food that inspires me, and from several years of having food overload on my brain I've gotten kind of decent at this. It probably doesn't hurt that not only do I read cookbooks as if they're novels, but I actually enjoy it. This recipe reminds me of the beginning of my cooking obsession because I was inspired to write this recipe when I saw something similar on a few cooking shows. Sometimes it just takes inspiration from a few recipe to create your own. That's what I did with this one.

Grocery List (4 people):

4 (1 1/2 inch thick) filet mignons

2 tbsp butter - melted

1/2 cup brown sugar

1/4 cup coffee grind

1 tbsp smoked salt (or Kosher)

2 tsp granulated garlic

2 tsp paprika

2 tsp red chili pepper

1 tsp cinnamon

1/2 tsp black pepper

Directions: Step 1:

Take steaks out of the fridge and let come to room temperature for about 15-20 minutes.

Step 2:

Make the dry rub by mixing together the brown sugar, coffee grind, salt, garlic, paprika, chili pepper, cinnamon, and black pepper.

Step 3:

Brush the steaks lightly with the melted butter and generously rub them with the coffee mixture. I like them to have a thick layer of the rub on all sides.

Step 4:

Grill the steaks on high heat for about 6 minutes per side (or 135 degrees with a meat thermometer) for medium-rare steaks.

When finished grilling, set steaks aside with foil tented over the top of them for 10 minutes before cutting into them. Serve with duck fat fries or any side you wish! 

CHEERS TO HAPPY EATING!!!

BLT Chicken

I can't lay my eyes on a tomato without thinking of my great-grandmother, aka Grams. As a kid, I remember visiting her in Coffeeville, Mississippi, a little town off of I-55 that isn't bigger than a minute (that's about how long it takes to drive through it). Grams always ate tomato sandwiches. That's one of the first things I think of when reminisce about visiting her... Tomato sandwiches. Sometimes I think she must have eaten them for breakfast, lunch, and dinner. Plain white bread, fresh tomatoes from the garden, and mayo... How can you not like her style?! I mean, that's perfection! Not to mention, she was a tiny little lady, so they must not have an effect on the waistline either! Back then, I wasn't real fond of tomatoes, but today, I call that an absolutely delicious, flawless meal. I loved visiting my Grams in that little town, and I can see her in my mind now, sitting at the little kitchen table in her house eating tomato sandwiches. Tomatoes are my life in the summer... And they should be all of yours too! It' the most extravagant fruit of all time, and they're only perfect this very season! Hence, y'all are gonna see me posting a lot of recipes with tomatoes in the next several weeks... Particularly BLTs. In the summer months, I eat BLTs like bacon and tomatoes will never exist again. It's totally necessary. Here's a fun version of a BLT... Plenty more where this one came from.

Grocery List (for two):

2 skinless boneless chicken breasts

2 tbsp mayo 1

lemon - zested and juiced

2 tsp chives - chopped

2 small tomato - cut into 4 thick slices and dried with paper towels

4 slices of thick cut bacon

8 oz shredded lettuce

1 tbsp creamy Dijon mustard (you can buy this in the bottle, but if you can't find it, use regular Dijon and add 1 tsp of mayo)

2 tbsp olive oil

Avocado (optional)

Kosher Salt

Pepper

Toothpicks

Directions

Step 1:

Heat oven to 400 degrees. Lightly salt and pepper both side of the chicken breasts. Set aside.

Step 2:

Prepare the mayo spread. Mix together the mayo with chives, lemon zest, 2 tsp of lemon juice, and 1/4 tsp of salt and 1/4 tsp of pepper.

Step 3:

Spread 1 tbsp of mayo on top of each chicken breast.

Top each with two slices of the dried off tomato slices. Wrap bacon around the chicken and secure with a toothpick on top of each tomato (the bacon should help hold the tomato slices into place). Place each prepared breast on a baking sheet lined with foil and bake for 35 to 40 minutes or until bacon is crispy. 

Step 4:

Prepare the salad. Mix together the mustard with a dash of salt and pepper. Whisk in olive oil slowly. Put shredded lettuce in a bowl and toss with the dressing (do this right before serving so the lettuce doesn't get soggy).

Split the salad in half and make a "bed" on each plate. Top the salad with the prepared chicken. Top the chicken with avocado if desired.

CHEERS TO HAPPY EATING!!!

Fried Green Tomatoes with Herb Goat Cheese

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A few several Saturdays ago, me and a couple of my "steel magnolias" made a batch of "fried green tomatoes." It was a long Saturday of being in the kitchen, drinking cocktails, laughing, telling stories, and just enjoying each other's company - a rare thing for us these days. I'll never forget going into college thinking I'd never find friends as strong and fantastic as the ones from high school. My mom assured me that in every stage of my life I would make new friends and they would be "just as fabulous" as the ones before. I have to say though, my college group of gals is and will always be "my most fabulous friends." They are my best friends, as time goes on, I realize more than ever that it's going to take more than being in different cities, busy work and family lives, and finding less and less time to get together to break the close bond we created in college and have sustained as adults. It's crazy to think I've known these girls for over 10 years now, and near or far, we do the best we can to get together at least a few times a year (the constant 24/7 group text we've had going for several years now doesn't hurt either). These southern gals are my magnolias, and this fried green tomato recipe is dedicated to y'all... I hope we make them together for another 50 years!

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Grocery list:

Peanut oil - for frying

5 oz goat cheese - room temperature

1/2 lemon - juiced

2 tbsp basil - chopped

1 tbsp parsley - chopped

1 tbsp chives - chopped

Kosher Salt

Pepper

1 cup flour

1 cup buttermilk

1 1/2 cup yellow cornmeal

1 tbsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne

4-5 green tomatoes

Step 1

Heat peanut oil to 350 degrees in a fryer or on your stovetop.

Make the herb goat cheese. Mix together goat cheese, lemon juice, herbs, and a dash of salt and pepper. Set aside.

Step 2

Whisk 1 cup flour and 1 cup buttermilk together in a bowl. In another more shallow bowl, mix together the cornmeal, garlic powder, cayenne, and paprika.

Step 3

Slice tomatoes 1/4 inches thick. Dry the tomatoes with paper towels. Salt and pepper them on both sides.

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Dip tomatoes in buttermilk mixture and then coat them in the cornmeal mixture.

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Step 4 Fry coated tomatoes until golden brown. Plate the fried tomatoes and dollop with goat cheese. Serve warm or at room temperature.

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CHEERS TO HAPPY EATING!!! AND BEST GIRLFRIENDS!!!

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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!!!

Truffle Duck Fat Fries

There was a time in my life when the thought of eating duck was not at the top of my list. But today, I'll take the fat and all of it. This recipe reminds me of parties. I love to throw them and I do often. I've made these duck fat fries a number of times for get togethers, tweeking the recipe along the way. I've learned it's also a great side for burgers or a nice juicy steak. We had it the other night with coffee rubbed filets, and I plan to share that recipe with you all very soon! I think I finally nailed the perfect duck fat fry, and this is the recipe I want to share with you!

Grocery List (4 people):

4 russet potatoes

4 tbsp duck fat (find it jarred at specialty food stores)

Truffle salt

Pepper

1 tbsp truffle oil

1 tsp garlic - minced

1 tsp rosemary - minced

1 tbsp truffle honey or regular honey

1/2 cup mayo

Fresh parmesan

Directions:

Step 1

Roughly peel the potatoes. You will want to leave some skin on.

Cut potatoes in thick logs. You should get about 16 from each potato.

Soak logs in water for about 1 hour. This will get extra starch out and make them crispy.

Drain potatoes and pat dry with paper towels.

Step 2

Heat 2 tbsp of duck fat in a sautée pan over medium high heat (keep the duck fat close by, halfway through you may have to add another tablespoon or two).

In batches, sautée potato logs for about 1-2 minute on each side in the duck fat. Place sautéed logs onto a baking sheet lined with foil. Sprinkle lightly with truffle salt and pepper.

Roast potatoes at 400 degrees for 20-25 minutes. The last 5 minutes, change the stove setting to broil. This will get them nice and brown and extra crispy.

Step 3

While the potatoes are roasting, make the truffle mayo. Heat truffle oil over low heat. Add minced garlic and minced rosemary. Heat for 2 minutes and set aside to cool.

When cooled, add olive oil mixture along with honey and 1/4 tsp of truffle salt (to taste) to the mayo. Mix together and taste. Add more salt if needed.

Step 4

When potatoes come out of the oven, immediately sprinkle them with truffle salt and freshly grated Parmesan cheese. Serve with mayo along side.

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!!!

Pork 'N Peaches (or Pears)

I wonder if every chef remembers the very first recipe they ever created all on their own. I do, and that’s the recipe and cooktale I’m sharing with you today. Pork ‘n Peaches. A classic meat and an essential summer fruit, and not to mention, butter, brown sugar, and roasted pecans. It sounds like a little southern dash of goodness doesn’t it? Well, let me tell ya’ll… IT IS! After about a year of doing nothing but watching Food Network, reading cook books cover to cover, studying recipes as if I had a test on them the next day and following them word by word with every measuring cup and measuring spoon I had in my cabinets, I decided to give up my fear of “a little of this and a dash of that” and boycott following recipes word for word. I mean, I could cook really well when I followed a recipe. It seemed everyone always loved what I cooked, and I had decent enough knowledge of food to give my family and friends tips regularly, so why couldn’t I just start making up my own recipes?

A Saturday morning at the farmer’s market and a sack full of peaches later, I walked in the kitchen and just downright went for it. I was scared. But I wanted to do it. I loved to cook, and I loved the challenge of a difficult recipe, so I thought it was time to start getting creative in the kitchen. In July 2012, my very own version of Pork ‘n Peaches was created, and that same day, my kitchen confidence went sky high. That was the day I went from “cook” to “chef.” I think this can happen for anyone who loves to cook. Don’t be afraid to get creative by taking ingredients you already have and just go for it! Does it always turn out perfectly? Heck no. But you learn and you move on to the next one. In the meantime, I’m happy for you all to follow my recipes, and hopefully I can teach you something along the way!

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Grocery List (4 people):

Pork:

• 2 lbs pork loin with fat trimmed

• 2 tbsp olive oil

• 1 orange (zest and juice)

• 2 lemons (zest of one, juice of both)

• 2 limes (zest of one, juice of both)

• 1 tbsp fresh grated ginger

• ¼ cup of brown sugar

• 1 tbsp fresh thyme – chopped

• 3 garlic cloves – minced

• 2 tsp Kosher salt

• 1 tsp pepper

Peaches or Pears (whatever is in season):

• 4 peaches or pears (or one for each person) – halved, core or seeds scooped out

• 2-3 tbsp of melted butter (or more if more fruit is used)

• 1 tsp brown sugar for each peach/pear half

Dressing:

• 1 lemon – juiced

• 1/3 cup honey

• 1 tbsp red wine vinegar

• ¼ cup of mint – minced (plus some whole leaves for garnish)

• Goat cheese – for topping

• Pecans – for topping (recipe below)

Pecans:

• ¼ cup whole pecans

• 1 tsp olive oil

• 1 tsp brown sugar

• 1/4 tsp ground cinnamon

• 1/8 tsp ground ginger

• Pinch of cayenne

• Pinch of salt

Directions:

Step 1:

Pork:

Start by making the marinade. Combine all the ingredients in a plastic Ziploc bag. Put pork in the bag and make sure it’s covered in the marinade. Let the marinated porksit in the fridge for at least an hour or more.

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Grill on medium heat, turning every 5 minutes (and basting with remaining marinade as you turn) for 30 minutes or until the thickest part of the loin is heated to 155-160 degrees. It can be grilled indoors on a grill pan or on an outdoor grill. I prefer an outdoor grill’s flavor for this dish.

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 Once the meat is the correct temperature, take off the grill and set aside. Tent the meat with foil and let rest for about 10 minutes.

To serve, slice meat in ½ inch pieces at an angle and top with chives for garnish. Serve alongside the peaches.

Step 2:

Peaches (these can be prepared when the pork is marinating):

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Brush peach (or pear) halves with melted butter, liberally and sprinkle with the brown sugar. Set aside until ready to grill with the pork.

Grill for 3 minutes, cut side down. Flip, and grill for 2 more minutes on the other side.

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For the dressing: combine the honey, lemon juice, vinegar, and chopped mint in a small sauce pan and whisk. Bring to a boil and let simmer for 5-10 minutes. Take off the heat to thicken.

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Top grilled peaches (or pears) with dressing, goat cheese crumbles, and pecans.

Step 3:

Pecans (these can also be prepared when the pork is marinating):

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Heat oven to 350. Toss pecans with olive oil, sugar, and spices. Roast for 12-15 minutes.

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!!!

Mimosa with Fresh OJ and Citrus Sugar Rim

Mimosa... the simple drink that can create a million stories in a lifetime. It's the happy place every Saturday and Sunday for every brunching human out there. It's bliss. And it's two ingredients: sparkling wine (or champagne if you get really fancy) and OJ. Big brunch restaurants have spiced this drink up thousands of different ways, and I've maybe tried 100 different versions. I have to say though, the original is my sunshine in a glass. You just simply don't have to do too much to this drink to make it "the best mimosa ever." However, I've found fresh orange juice never hurts. And a little sweetness can make any little lady (or dude with a sweet tooth) happy. Here's a fun version that will present beautifully at any brunch party or morning gathering!

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Grocery List:

• 8-10 large oranges

• 1 bottle of sparkling wine, cava, prosecco, or champagne

• 1/4 cup of sugar

• zest from one orange

Directions:

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Step 1

Juice your oranges. You can do this by hand or with whatever juicing tool you have on hand. I simply juice mine right into a measuring cup by hand

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Step 2

Pour sugar on a small plate. Zest orange into the sugar. Stir together.

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Step 3:

Take an orange slice and "rim your glass" with the juice from the orange. Dip your class in the sugar-orange mixture

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Step 4

Fill glass 3/4 way with the sparkling and after the bubbles settle add fresh OJ.

Easy-peasy!!!

CHEERS TO HAPPY DRINKING!!!