Slawesome Deviled Eggs

I was introduced to Slawsa over a year ago, and it has become a staple in my kitchen. From grilling, to sandwiches, to mixing it up in traditional recipes, Slawsa is a condiment I have no idea how people can live without! I've never been a big mayo, mustard, ketchup condiment person, but I put Slawsa on just about everything. And then I tried them in deviled eggs... and I'm telling yall... Wow!!! Best and easiest deviled eggs ever! They have only 3 ingredients and no chopping is required!!! If you live in Memphis, look for Slawsa in Kroger stores in the relish section. If you try this, you'll never make deviled eggs the same again... They'll always have Slawsa in them!!  Recipe from: http://www.slawsa.com

Grocery list: 

• 12 hard-boiled eggs, sliced in half lengthwise, yolks removed and set aside

• 3/4 cup Slawsa Spicy

• 1/4 cup mayonnaise

Directions: 

1. Mash together yolks in a bowl first, then throughly mix in Slawsa & mayo. 

2. Spoon generously into egg whites and garnish with paprika and/or parsley. 

Tip: For perfectly cooked and easy peel-able hard-boiled eggs, put 12 eggs in a saucepan. Cover 1 inch over eggs with water. Add 2 tsp of baking soda to water. Turn heat to high and bring eggs to a rolling boil for one minute, the cover, remove from the heat and let sit for 12 minutes. Remove eggs and place in ice bath to quickly cool before using. In addition to the baking soda trick, using older eggs also will make them easier to peel. 

CHEERS TO HAPPY EATING!!! 

Smoky Pimento Grilled Cheesies

Growing up in Knoxville, Tres was destined to be a Tennessee fan. He received his Undergrad and MBA degrees from there, and hasn’t stopped rooting for them since! When we started dating, I had no choice but to jump on the Vols bandwagon. We try to attend at least one game a year together, but if we aren’t in Knoxville, you can find us surrounded by friends at home watching the game. Usually it’s everyone in front of the TV and me cooking… exactly how I like it! I love little bite size snacks that go good with cold beers, and this smoky grilled cheese is such a winner!

SEE THE VIDEO HERE! 

Makes: 10 mini sandwiches

• 10 slices of pancetta (Italian style bacon)

• 3 oz cream cheese – room temperature

• 4 oz smoked cheddar cheese – freshly grated

• 4 oz Monterey Jack cheese – freshly grated

• 2 oz pimentos – drained and chopped small

• 2 tsp pickle relish

• 1/4 tsp garlic powder

• 1/4 tap smoked paprika

• 1/8 tap cayenne

• Kosher Salt

• 3 tbsp mayonnaise – plus extra if needed

• 20 slices of white bread

• Butter – room temperature

In a sauté pan over medium heat, fry the pancetta until extra crispy and set aside.

In a stand mixer or using a hand-held mixer and a bowl, add the cream cheese, smoked cheddar, Monterey Jack, pimentos, pickle relish, garlic powder, smoked paprika, cayenne, and a dash of kosher salt. Beat together on low until the mixture starts to come together. Then increase the speed to high and slowly add the mayo until it is the consistency you desire.

Heat a large sauté pan to medium-high. Using large biscuit cutters, cut out one round from each slice of bread. Build the sandwiches by adding a large spoonful of the pimento cheese mixture to 10 slices of the cut out bread. Top each with one slice of pancetta then close the sandwiches with the remaining 10 pieces of cut out bread.

Butter each side of the sandwiches and put into the sauté pan. Lightly smash the sandwiches down with a spatula as they cook. Flip after about 2-3 minutes or when the bread is light brown, toasty, and the cheese starts to melt. Cook on the other side for another 2-3 minutes. Put on a platter and serve!

Cheers to happy eating!!! 

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!!!

Drummies w/ White BBQ Sauce

Grocery list: 

• 20 drumettes

• Kosher salt

• Pepper

• 2 cups buttermilk

• Vegetable oil - for frying

• 1 cup flour

• 1 tbsp garlic powder

• 2 tsp paprika

• 3/4 cup mayonnaise

• 3 tbsp apple cider vinegar

• 1/2 lemon - juiced

• 1 tbsp Dijon mustard

• 1/2 tsp horseradish

• 1/2 tsp sugar

• 1/4 tsp liquid smoke (optional)

Directions: 

1. Salt and pepper the drumettes on all sides. Put them in a large bowl and cover with the buttermilk. Refrigerate for at least 1 hour. 

2. Pour about 2 inches of vegetable oil into a Dutch oven or cast iron skillet. Heat over medium until a thermometer reads 375 degrees. In a shallow bowl, whisk together the flour, garlic powder, and paprika. Remove the drumettes from the buttermilk and dredge in the flour mixture. Fry for about 7 minutes, 3-4 drumettes at a time, not overcrowding the pan. Let drain on a baking sheet lined with paper towels. Sprinkle lightly with salt when they come out of the oil. 

3. In a medium bowl, mix together the mayo, apple cider vinegar, lemon juice, Dijion mustard, horseradish, sugar, a dash of salt, and liquid smoke (if using). Before serving the drummies, drizzle them with the white BBQ sauce.

CHEERS TO FOOTBALL SEASON!! 

Muffaletta Crostini

Being so close to New Orleans, it's no surprise Muffalettas are a regular tailgate food at LSU games. When I travel to New Orleans, I always make sure to eat a Muffaletta at some point on the trip -- there's just nothing like a delicious olive salad stacked with some of the best meats that exist, squished in between two pieces of bread. I thought for gameday it may be fun to do Muffalettas with a twist. Small bites are great for tailgating and parties, so I took the well-known sandwich and turned it into bite sized crostinis! 

Grocery list: 

• 1 french loaf

• Olive oil

• 1 cup pimento stuffed olives - chopped

• 3/4 cup kalamata olives - chopped

• 1/2 cup pepperoncini - chopped

• 1/2 carrot - peeled and minced

• 1/2 celery stick - minced

• 2 garlic cloves - minced

• 1 1/2 tsp oregano

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 1/2 tsp kosher salt

• 1/4 tsp pepper

• 15 salami deli slices

• 15 proscuitto deli slices

• 8 slices provolone cheese

Directions: 

1. Heat oven to 400 degrees. Cut french bread into about 30 slices and place on a baking sheet. Brush bread with olive oil and bake for about 6-8 minutes. 

2. In a medium bowl, add the pimento stuffed olives, kalamata olives, pepperoncini, carrot, celery, garlic, oregano, olive oil, red wine vinegar, salt, and pepper. Mix together well. Refrigerate until ready to use - at least one hour to get full flavor. 

3. Cut the salami and proscuitto deli slices in half and cut the provolone slices into fourths - you should have 30 pieces of each. Take each crostini and top with the proscuitto, then the salami, then the provolone. Spoon some of the olive salad over the top and serve. 

CHEERS TO FOOTBALL FOOD!!! 

London Broil Potato Bites

Did yall know Virgina Tech is known for their outstanding food court on campus? They were ranked #3 in the country for Best Campus Food in the 2016 Princeton Review -- can you imagine a food court that good in college?! Pretty impressive! While there might be plenty of food for students to choose from, West Inn Market's London Broil with Garlic Mashed Potatoes happens to be one of the most popular dishes on campus. So with the VA Tech food court in mind, I recreated the recipe into something bite sized... Easy and fun for any Gameday party! 

Grocery List (4 dozen bites):

• 1 lb Flank steak

• 24 small new potatoes

• Olive oil

• Kosher salt

• Pepper

• 6 tbsp butter

• 5 garlic cloves - minced

• 1/4 cup sour cream

• 1/4 cup heavy cream

Directions: 

1. Take Flank steak out of the fridge and let it come to room temperature. Heat oven to 425 degrees. Toss the potatoes with olive oil, salt, and pepper on a sheet pan. Roast potatoes in the oven for about 25-30 minutes or until a knife easily pierces through them. 

2. While the potatoes are cooking, heat butter in a small saucepan over low-medium heat. Once melted, add the garlic and let cook for one minute, being careful not to burn the garlic. Set aside. 

3. Let potatoes cool slightly and slice each one in half. With the small end of a melon ball scooper, scoop out the middle of the potato and toss into a medium bowl, being careful to leave a small border around the sides and not break the skin. To  the bowl, add the garlic butter mixture, sour cream, heavy cream, 1 tsp salt, and 1/2 tsp pepper. Mash together with a potato masher or a fork until ingredients are mixed together and potatoes are smooth. Fill each empty potato with the mixture. Put back in the oven for about 4 to 5 minutes. 

4. Heat a grill pan over high heat. Brush olive oil and sprinkle a gracious amount of salt and pepper on each side of the Flank steak. Grill for about 3-4 minutes per side for medium rare. Set aside and let rest for at least 5 minutes. With a very sharp knife, slice very thin slices of the steak against the grain, until you have 48 pieces. If you run out of pieces and need more, cut each piece in half. Top each potato with a slice of steak. 

CHEERS TO A HAPPY FOOTBALL SEASON!!! 

Truffle Sliders

Once upon a time, I took Tres to the Pearl Jam concert at Wrigly Field in Chicago, and since then we have become Chicago summer regulars. In addition to an awesome concert scene and perfect weather, Chicago has easily become one of my favorite food cities. I had the best sliders of my entire life at Sable Kitchen and Bar in this great city! We found out about the place from a local, and the cocktails and food did not disappoint. When visiting a city with tons of great restaurants, we rarely go back to the same restaurant more than once, but we ended up at Sable three times for their truffle sliders!! So of course, I had to recreate them when I got home, and I have to say, mine are pretty close to the real thing! 

WATCH THE VIDEO HERE!!! 

• 2 tbsp olive oil

• 2 tbsp butter

• 2 onions - sliced thin

• 1 tbsp balsamic vinegar

• 2 tsp salt

• 1 tsp pepper

• 1 lb Ground Chuck (80 lean/20 fat)

• 3 oz truffle butter - room temperature

• 4 oz Taleggio or Havarti cheese

• 1 tbsp plus 1 tsp honey

• 10 mini burger buns or rolls

• 1/4 cup mayo

• 1 tsp truffle oil

Heat grill to medium-high. On your stovetop, heat olive oil and butter in a large sauté pan over medium-low. Add onions, balsamic vinegar, 1 tsp salt, and 1/2 tsp pepper. Put the lid over the pan and let onions cook, covered, for 10 minutes. Remove the lid and let onions continue to cook for about 30 minutes, stirring occasionally. When ready they should be soft, brown, and caramelized. 

While the onions cook, prep the sliders. In a medium bowl, add ground chuck, 2 oz truffle butter, 1 tsp salt, and 1/2 tsp pepper. Mix ingredients together lightly with a fork - just enough to combine. Be careful to not over mix or the meat will get tough. Using a 1/4 cup measuring cup, shape the meat into 10 patties. In the center of each patty, make an indention with your thumb (this will keep sliders from puffing up too much when grilling). 

Add 1 tbsp of honey to the leftover 1 oz truffle butter and mix together. Open each burger bun and spread the mixture on the inside of each bun. 

Place buns on the grill, cut side down and toast for about 1 minute. Grill sliders for about 2 minutes on each side. When you flip the burgers, top each one with a slice of cheese and close the lid the last minute. 

5) In a small bowl, add the mayo, truffle oil, and 1 tsp honey and mix together. Build burgers by spreading the mayo mixture on the buns. Top with the cheesy burger and the caramelized onions. 

CHEERS TO HAPPY EATING!!! 

Peach Salsa with Honey Rinds

Peaches and honey are a classic combination and a perfect one for summer. Because it's swimsuit season, I try to come up with new ways to eat healthy, low carb foods, and I've been turning to Southern Recipe pork rinds a lot. They're low in fat and calories, high in protein, and have zero carbs. I can't think of a healthier snack! So in honor of peach and honey season... Try my peach salsa with honey rinds!

Grocery List:

Honey Rinds:

1 bag Southern Recipe Original Pork Rinds

3 tbsp butter

2 tbsp honey

Salsa:

10 peaches - pitted, diced small

1 large jalapeño - seeded and minced

3 green onions - chopped

2 tbsp cilantro - minced

1 lemon - zested and juiced

2 tsp agave nectar

1 1/2 tsp Kosher salt

Directions:

1. Heat oven to 350 degrees. Spread pork rinds on a baking sheet lined with foil. Heat butter and honey together in a bowl until melted. Using a brush, brush each side of the pork rinds liberally with the honey butter. Bake honey rinds for 4-5 minutes until light brown and caramelized. Let cool.

2. In a medium size bowl, combine the peaches, jalapeño, green onions, cilantro, lemon zest and juice, agave nectar, and salt. Mix together until completely combined. Taste and add more salt or agave if needed.

3. Spoon salsa into a serving bowl and serve with honey rinds.

Unfried BBQ Pickles

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

Grocery List:

2 eggs - beaten

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

2 cups Southern Recipe BBQ Pork Rinds - finely crushed

1 16 oz jar sliced pickles

Directions:

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

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

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

Cream Taco Dip

This recipe will forever and ever go first on my game day snacks recommendation list. This dip is beyond the best dip that literally ever existed on earth. I don’t know how to more dramatically explain it in words. I’ll bluntly put it this way, if you’ve ever made a cheese dip, Velveeta dip, or chili cheese dip and thought it was fabulous, get rid of it and make this one. I promise it’s 100,000 times better than any dip you’ve ever made. You’ll never make another cheese dip recipe. People show up to my house hoping I have this on the stove or in the Crock Pot.

One year when I was a kid and out of school for the summer, I went to a pool party where I had the best meaty, spicy, creamy cheese dip of my life! I loved it so much, my mom got the recipe from the host. More than 20 years later, that recipe is still in our family and has been a staple for parties and summer get togethers ever since. I've turned up the volume a bit on the recipe, making it a little more zesty and fun! This is the perfect Memorial Day weekend or go-to summer party recipe! 

SEE THE VIDEO HERE!!!
Grocery List:

• 1 lb chorizo

• 1 10 oz can Rotel

• 1 15 oz can chili no beans

• 1 15 oz can ranch style beans

• 1 large package Velveeta cheese

• 1 cup heavy whipping cream

Directions: 

1. In a large pot or dutch oven, cook the chorizo over medium heat until done, breaking up the meat into small pieces as it cooks. Drain the fat from the pot.

2. Pour in the Rotel, chili, ranch style beans, and stir together. Cube the Velveeta and add to the pot. Stir everything together until melted.

3. Add the heavy whipping cream and stir to combine. Let the dip heat completely and serve with tortilla chips.

CHEERS TO HAPPY EATING!! 

Truffle Deviled Eggs with Candy Bacon

Easter was such a treat every year when I was a kid! Every Good Friday, me and my brother would dye eggs with my mom. On Easter Sunday, we would load up our bikes and drive to Coffeeville, MS where my great-grandmother, Grams, lived. I remember riding four wheelers, playing volleyball, and walking around looking at all the farm animals. The one thing about Easter I can never forget are my mom's famous deviled eggs. She made them every year. I've put a twist on the traditional southern eggs - a little cream cheese, a little truffle, and a little bacon! Happy Easter to all! 

SEE FULL VIDEO HERE!!!!! 

Grocery List: 

Eggs:

• 1 dozen large eggs

• 4 oz cream cheese

• 1/4 cup sour cream

• 2 tbsp mayo

• 2 tbsp truffle oil

• 1 tsp truffle salt (or Kosher)

• 1/2 tsp white pepper

Bacon:

• 3 strips thick cut bacon

• 2 tbsp Brown sugar

• 1 tbsp granulated sugar

• 1/2 tsp Chili powder

• 1/8 tsp Cayenne

Directions: 

1. 

Place eggs in one layer in a large pot with water that comes about an inch over them. Bring to a heavy boil for one minute. Turn the heat to the lowest simmer and cover the pot. Let sit for 12-15 minutes. Drain and rinse with cool water. To peel, crack each egg at the top and at the bottom (this is the best places to start peeling because air pockets get into them from here), use your fingers and pull apart the shells. If it gets tricky, dip the egg back into the cool water and continue peeling. 

2. Make the candy bacon. Heat oven to 375 degrees. Mix together the brown sugar, granulated sugar, chili powder, and cayenne in a small bowl. Take each strip of bacon and dip one side into the mixture and place them spice side down on top of a baking rack over a baking sheet lined with foil. Using a spoon, spread the leftover mixture thickly and evenly over the top of the bacon, pressing to adhere. Bake for 20-25 minutes until crispy. 

3. Make the egg filling. Cut eggs in half longways and scoop out the middle into a large bowl. Add cream cheese, sour cream, mayo, truffle oil, salt, and white pepper. Whip the mixture together until really smooth. 

4. Fill a piping bag (or Ziplock bag with a snipped corner) with the egg mixture. Pipe the mixture into the eggs. When bacon is cooled, cut into 1/2 inch strips and stick a piece into each egg. 

CHEERS TO HAPPY EATING!!! 

Buffalo Hot Wing Hummus

When I was in high school, I had a serious addiction to boneless hot wings... I ordered them everywhere I went! Today, I have a serious addiction to hummus. When I'm trying to eat healthy, I like to keep it around as a snack. I thought why not put the two together and create the best of both worlds?! This stuff is seriously good!

Grocery List:

• 1/3 cup sesame seeds

• 2-3 tbsp olive oil

• 1 can garbanzo beans - drained and rinsed

• 1 can cannellini beans - drained and rinsed, 1/3 cup liquid reserved

• 1 lemon - juiced

• 4 garlic cloves - roughly chopped

• 2 tsp red wine vinegar

• 1 1/2 tsp Kosher salt

• 1/3 cup Frank's buffalo wing sauce, plus extra for drizzling

• 1/4 cup Blue, Gorgonzola, or Feta cheese

Directions:

1. Make the Tahini paste. In a small pan over medium low heat, toast the sesame seeds until light brown. Put seeds in a food processor and add olive oil, blending until it comes together into a runny paste. It will make about 1/4 cup of paste.

2. To the food processor, add the paste, beans, bean liquid, lemon juice, garlic, vinegar, salt, and hot sauce. Blend all the ingredients together until smooth. If it's not smooth enough, add more liquid from the beans and lemon juice until it's to your desired consistency.

3. Taste for seasoning and add more salt if needed. Pour in a bowl and top with the cheese and a drizzle of the hot sauce. Serve with celery, carrots, cucumbers, or pita bread.

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!!!

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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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.