Ziti a la Vodka

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When me and my brother were kids, we hated traditional Thanksgiving and Christmas food. No turkey, ham, dressing, or green bean casserole for us... We wanted pasta!!! So every year, my sweet mama made sure we had a delicious, cheesy, bubbly dish of comforting baked pasta. She usually cooked lasagna but there were a few times baked ziti was on the menu, and I absolutely loved the dish! Here I have taken the traditional vodka sauce and put it into another form.. Baked ziti! A perfect dish for Christmas or any of these cold days! Every time I eat baked pasta, I can't help but think of it as Christmas food.

Grocery List:

• 1 tbsp olive oil

• 1 tbsp butter

• 1/2 cup shallot

• 3 garlic cloves

• 1 tsp Italian seasoning

• 1/2 tsp red pepper flakes

• 1/2 cup vodka

• 26.46 oz Dei Fratelli Finely chopped tomatoes

• 2 cup cream

• 1/3 cup chopped basil

• 1 tbsp salt

• 8 oz mozzarella

• 4 oz Parmesan

• 1 lb penne pasta or similar

• 1 tbsp good, fruity olive oil

Directions:

Step 1:

Heat oven to 375 degrees.

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Heat olive oil and butter in a large sautée pan over medium heat. Sautée shallots until they begin to brown. Add garlic, seasoning, and red pepper and sautée for one minute or until fragrant.

Step 2: Add vodka and scrape up brown bits off the bottom of the pan. Let vodka reduce by half. Stir in tomatoes, cream, basil, and salt. Let sauce cook over low heat for 15-20 minutes.

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Step 3: Bring a large pot of water with a handful of Kosher salt to a boil. Add pasta and cook until almost al dente but not quite (about 1-2 minutes less than package says). Drain pasta and set aside.

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Step 4: Add mozzarella and pasta to the sauce mixture and stir to combine. Transfer to a casserole or baking dish. Top with Parmesan and olive oil. Bake for 20-25 minutes until cheese is melty and bubbly. Top with more basil if desired.

CHEERS TO HAPPY EATING!!!

Apple, Fennel, & Arugula Salad with Roasted Shrimp

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

Grocery list (2 people) :

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

• 1 fennel stalk

• 1 Fuji Apple

• 2 cups arugula

• 1 lemon

• 1 tbsp fresh ginger - grated

• 1/2 tsp garlic - minced

• 1 tbsp honey or agave

• 1/4 cup plus 1 tbsp olive oil

• Kosher salt

• Pepper

Directions:

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Step 1:

Heat oven to 400.

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

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Step 2:

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

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Step 3:

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

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Step 4:

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

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

CHEERS TO HAPPY EATING!!

Andrea's Cooktales - Episode 3 - Butternut Squash Soup with Apple Relish

Butternut Squash Soup with Apple Relish

Fall is by far my favorite time of year for one reason: Halloween! I live life for this holiday. I look forward to October 31 all year, and aside from my brother's birthday being on November 1, I think that is the worst day of the year (my husband claims it's his favorite day of the year but I can't imagine why? :) My obsession with Halloween goes back to childhood memories. My family always welcomed fall with such open arms, and my dad made a huge deal out of Halloween. We would go to the extremes with decorations - making scarecrows and monsters out of old flannel shirts, hay, and scary masks. Pumpkins and hay bells would always be at the end of our driveway, complete with monsters hanging in trees and scarecrows sitting in chairs. My dad and my Nenne were both big on dressing up, and they always had such memorable costumes! My dad loved to buy a new scary mask every year and play tricks on people with it.

Looking back, I feel like we celebrated Halloween the entire month of October. I can remember being just a little girl, and telling my mom, "There's something extra special about fall.. It's the only season I can smell." That stands true today. I can smell fall when it's coming, and starting October 1, our house smells of pumpkin, chili is often on the stove, our television plays only movies in the scary genre, and I insist on buying at least 20 gigantic pumpkins and squash to decorate with. I get chills just thinking about it.

This soup is special to me because we do a Halloween dinner party every year, and this was the first fall soup I ever created for it. It was a huge hit, so I make a batch (or three) every fall.

SEE THE VIDEO HERE!!!

Grocery List:

Soup:

2 large butternut squash - peeled and chopped into 1 in pieces

1 sweet potato - peeled and chopped into 1 in pieces

1 carrot - peeled and chopped into 1 in pieces

3 tbsp olive oil

Kosher salt

Pepper

1 small onion - chopped

1 stalk of celery - chopped

2 tbsp garlic - chopped

2 tbsp shallot - chopped

2 tbsp apple cider vinegar or apple liquor

6 cups chicken stock

2 tbsp maple syrup

1 tbsp sage

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cayenne

Relish:

1 Fuji Apple - finely chopped

1/4 cup walnuts - toasted and finely chopped

1/4 cup red onion - finely chopped

1/4 cup dried cranberries or cherries - finely chopped

2 tbsp maple syrup

1 tbsp - apple juice

4 small acorn squash (optional)

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Directions:

Step 1:

Preheat oven to 425 degrees.

Toss squash, potato, and carrot with 2 tbsp of olive oil, salt, and pepper on a baking sheet. Roast veggies for 35 minutes or until soft.

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Step 2:

While veggies are roasting, heat 1 tbsp of olive oil in a Dutch oven or large pot over medium heat. Sautée onion and celery with a dash of salt until translucent. Add garlic and shallot to the pot with a dash of salt and cook for one minute. Add the vinegar or liquor, stock, maple syrup, spices, and roasted veggies to the pot. Stir to combine. 

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Step 3:

Using a hand blender (or transfer soup to an electric blender working in batches) blend soup together until smooth. Let the soup sit over low heat for 30 minutes or longer (the longer it sits the better it tastes).

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Step 4:

Make the relish. In a bowl, stir together the apple, walnuts, red onion, cranberries, maple syrup, apple juice, and about 1/8 tsp salt. Make the squash bowls by cutting off the corner of the bottom (this makes a flat surface for it to sit on). Then, cut off about 1 inch of the top. Using a spoon, scoop out the seeds and insides until smooth and in the shape of a bowl. Taste soup before serving and add more salt if needed. Ladle soup into the squash bowls and top with apple relish.

CHEERS TO HAPPY EATING!!!

Shrimp, Grits, 'N Collards

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This dish simply reminds me of growing up in the south. As everyone knows, shrimp and grits are everything in the south. And you can't go to Mississippi and not find greens on the menu. Most kids grow up hating greens but I always adored them. They're still one of my favorite sides to order, next to grits of course. This recipe combines the two southern staples, making it one great, big country dish!

Grocery list (4 people):

Collards:

• 4 strips of bacon

• 3 cloves of garlic - minced

• 1 tsp red pepper flake

• 4 bunches of fresh collard greens - leaves only, stems discarded

• 1 tsp sugar

• 2 tsp Kosher salt

• 1 tsp pepper

• 1 cup chicken broth

• 1 cup apple juice

Grits:

• 2 cups water

• 2 cups milk

• 1 cup stone ground grits

• 4 tsp Kosher salt

• 2 tsp pepper

• 4 tbsp butter

• 1/3 cup mascarpone cheese

Shrimp:

• 1 lb shrimp - peeled, deveined, tails on

• 2 tsp fresh tarragon - chopped

• 1 tsp fresh thyme - chopped

• 4 tbsp butter - melted

• 2 tsp fresh lemon juice

• 1 tsp salt

• 1/2 tsp pepper

• Fresh parsley - for garnish

Directions:

Collards:

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Fry the bacon and set aside. Using the bacon grease, over medium low heat, sautée the garlic and the red pepper flake for 1 minute. Add the greens, sugar, salt, and pepper and let cook down for 2-3 minutes. Add the chicken broth and apple juice. Bring to a boil and simmer covered for 30-45 minutes. Crumble the bacon into the greens and stir to combine. Taste and add salt if needed.

Grits:

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Add water and milk to a large saucepan. Over medium low heat, whisk in the grits. Continue whisking and bring grits to a slight boil for one minute. Simmer and whisk occasionally. You want these to cook slowly (watch them attentively and stir often, the way you would risotto). If the grits get dry, add more milk. Cook until creamy. Add the salt, pepper, butter and mascarpone. Stir to combine. Taste and add salt if needed. Shrimp:

Preheat oven to 400 degrees.

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Stir together the fresh herbs, butter, lemon juice, salt, and pepper. Toss the shrimp with the herb mixture on a roasting pan. Roast for about 6 minutes or until the shrimp just turn pink. Plate the dish. In a shallow bowl add grits, top with a nice portion of greens, then add shrimp. Garnish with torn parsley.

CHEERS TO HAPPY EATING!!!

Andrea's Cooktales - Episode 2 - Farmer's Market Pasta

GET THE FULL RECIPE HERE! 

Farmer's Market Pasta

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Any cooking story with mama is a great one. I love being in the kitchen with my mom. It can be the middle of summer, and for some reason cooking with mama makes it seem like it's Thanksgiving or Christmas. It's just so festive and fun. My earliest cooking memories with her were right around the holidays so a day in the kitchen with her always seems like a special occasion. We often go to the farmer's market together on Saturday mornings. One Saturday last summer, we went and I told her whatever we found, I'd make up a recipe with it when we got home. We just so happened to find the most beautiful and unique zucchini, squash, and eggplant - such odd colors and shapes - so when we got home I cooked up a pasta for my parents. They said it was the best pasta they ever had, so I wrote down the recipe and called it my Farmer's Market Pasta!

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 SEE THE VIDEO HERE! 

Grocery list:

• 2-3 cups of fresh veggies (any will work but I use eggplant, squash, zucchini, tomatoes)

• 4 slices of bacon + the bacon grease

• 1 tbsp olive oil 3 garlic cloves - minced

• 1 1/2 tsp Kosher salt

• 1 tsp pepper

• 1/2 cup Parmesan cheese - fresh grated

• 1 lb penne pasta (or any bite sized pasta)

• Basil - chopped

Dressing:

• 1 tbsp garlic - minced

• 1/2 a lemon - juiced

• 1/4 cup red wine vinegar

• 2 tbsp Dijon mustard

• 1/2 tsp Kosher salt

• 1/4 tsp pepper

• 1/2 cup good, fruity olive oil

Directions:

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Step 1:

Heat oven to 450.

Fry bacon and set aside the bacon strips and the grease.

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Step 2:

Cut the veggies into 1 inch cubes and place on a baking sheet. Toss together with bacon grease, olive oil, minced garlic, Kosher salt, and pepper. Roast in the oven for 15-20 minutes.

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Step 3:

Boil pasta in a large pot with water and a handful of salt. Boil for 6-7 minutes or until al dente. While pasta boils, make dressing. Combine the garlic, lemon juice, vinegar, and Dijon mustard in a bowl. Whisk in the olive oil.

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Step 4:

Put cooked pasta directly into a serving bowl with about 1/4 cup of pasta water. Crumble bacon directly into the pasta. Add Parmesan, roasted veggies and all their juices, and dressing. Toss together to combine. Top with more Parmesan and chopped basil.

CHEERS TO HAPPY EATING!!!

Quick & Easy Pumpkin French Toast

I always love to wake up on a weekend morning, make myself a cup of coffee, and sit outside on the balcony and enjoy the day. Sometimes, I like to make myself a quick breakfast before. This morning was one of those mornings. I woke up starving, but I didn't want to waste the beautiful day away cooking for hours. I found a few things in the pantry and created something I think we can all agree to like this time of year: Pumpkin French Toast! Y'all, this took 15 minutes and the enjoyment it gave me will last me all day!

Grocery list (2 people):

3 eggs

3 tbsp cream

1 tsp pumpkin pie spice

1/2 tsp vanilla extract

1 tbsp honey

2 heaping tbsp canned pumpkin

Pinch of salt

Butter Bread (I like a fresh loaf but you can use any you have on hand)

Directions:

Step 1:

In a shallow dish combine the eggs, cream, spice, vanilla, honey, pumpkin, and salt with a fork until smooth.

Step 2:

Over medium heat, add butter to a griddle or pan.

Dip sliced bread into egg mixture.

Step 3:

Fry bread for 2-3 minutes on each side or until golden.

CHEERS TO HAPPY EATING!!!

Pumpkin Caramel Salmon

Long before Pumpkin Spice Lattes and pumpkin everything, I have awaited fall the very day it ended. It's my season, and it has been since I was a little girl. I could always smell fall before it came. I remember asking my mom when I was very little, "How come I can smell fall coming? I can't smell any other season." I remember her saying, "Probably because it's you're favorite season. People can smell their favorite season." Whether or not she meant it or was making it up, I don't know (if Mama doesn't know the answer to a question asked, she often makes something up and is known to be right on more than one occasion). But I do know, fall is the only season I can smell, and it happens to be my favorite.

Grocery List:

Caramel sauce:

2/3 cup sugar

1/4 cup water

1/3 cup heavy cream

1 tbsp Kahlua Pumpkin Spice Liquor

1/4 tsp pumpkin pie spice

1/8 tsp salt

Salmon:

4 salmon center-cut filets - skin off

Olive oil

Kosher salt

Pepper

Pecans - toasted and roughly chopped

Directions:

Step 1:

Heat oven to 400 degrees.

Make the sauce. Over high heat, combine sugar and water in a large saucepan. Stir once and let sit until it starts to bubble and turn light brown color (do not stir when it boils). Use a candy thermometer, and when the sauce gets to 230-250 degrees, turn the heat down to medium. Let the sauce sit until it's amber in color. Remove from heat and add the heavy cream (stand back when you do this, the sauce will come to an extreme bubble). Add the liquor, pumpkin spice, and salt. Stir to combine. As it sits off the heat, the sauce will harden. To keep it smooth and warm, simmer.

Step 2:

Heat a pan with a splash of olive oil to the highest heat (like you're going to boil something) until the oil smokes.

Prepare salmon by brushing on about 1 tsp of olive oil and sprinkling 1/2 tsp salt and 1/4 tsp pepper on each filet. When oil is smoking, put salmon face down in the pan and don't move for 2-3 minutes (this creates a perfect crust). Flip salmon and let cook on the stovetop for 1 more minute. Put pan in the oven for 3-4 minutes (If you don't have an oven safe pan, transfer salmon to a baking sheet).

Step 3:

Plate the salmon. Put one filet down on each plate and top with caramel sauce and chopped pecans. Serve with mashed sweet potatoes or roasted pumpkin!

CHEERS TO HAPPY EATING!

Dr. Frank's Famous Okra & Tomatoes

You know that recipe a family member gave to you long ago? Everyone has one. It's usually written down on a piece of paper with faded pen-marks, maybe even ripped and worn on the sides. Those are the recipes that you hold on to for dear life because you can never quite remember the exact measurements, and you cherish it because it's delicious and it came from family. I have several of these, but this one specifically was given to Tres by his dad. Tres usually cooks this dish, and I help him. It's a fun excuse to spend time in the kitchen together. Long before I knew how to cook worth a darn, I tasted Tres' dad's cooking. It was at Frank's house that I learned you don't have to be a chef to cook like one. Let me tell ya, he's one of the best home cooks I've ever come across, and his okra and tomatoes prove just that. Very few simple, fresh ingredients make this not only an easy meal or side dish, but it's recipes like this one that prove 1,000 ingredients aren't necessary to make a perfect dish. It's the freshness that matters! And speaking of Frank, the last time we made this dish, the okra came straight from his garden.

Grocery list:

1 lb fresh okra - chopped into 1/2 inch pieces 2 large fresh tomatoes - chopped into 1/2 inch cubes

1/2 onion - chopped

2 slices of bacon - chopped (we love Applewood Smoked from Fresh Market)

1/2 cup water

2 tsp salt

1 tsp pepper

1/2 tsp Accent

Directions:

Step 1:

Heat large sautée pan to high heat.

Throw all the chopped ingredients into the pan with water, salt, pepper, and Accent.

Step 2:

Stir all ingredients together to combine. Step 3:

Cook over high heat for about 15-20 minutes, stirring often. For crunchier okra, cook less, for softer okra cook more.

Step 4:

Add to a bowl and serve with cornbread or add as a side dish to roasted chicken or anything you wish!

CHEERS TO HAPPY EATING!!!

Best Memphis Burger Fest -- Fun to be a Judge

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One thing I've learned about having a cooking blog... There are definitely perks. And in "perks" I'm talking about free food tasting! This past weekend, I had the honor of judging the third annual Best Memphis Burger Fest, and I've never eaten so many delicious burgers in my life! The burger festival was held in the parking lot of Minglewood Hall with more than 20-something tents and fired-up grills. When I stepped out of the car, there was no denying burgers were being cooked as their juicy, charred smell filled the air. The categories of the burger fest included Best Burger, Best Bloody Mary, Best Veggie Burger, and Best Anything-But (Beef) Burger. I judged the Anything-But category, and loved it! It was so much fun to see how creative people got with the challenge of creating a burger NOT made of typical beef. As judges, we were given four boxes with one whole burger for each of us. That means, we each got one whole burger to ourselves (x4). Nothing wrong with having four burgers to eat! We judged the burgers on appearance, taste, and tenderness. I have to say, being a burger-taster was one of the more fun jobs I've had in life!

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But you don't have to be a judge to enjoy delicious burgers at this festival! If you live in Memphis, and you didn't attend the burger fest this year, you should most definitely attend next! You pay a small fee to get in the gate, and for a small donation, you try different burgers from the contestants all day long! The best part?! The proceeds went to the Tunica Humane Society, the Streetdog Foundation, and the Fayette County Animal Rescue, so a small fee was paid to eat burgers all day and help sweet whittle babies! What an amazing event!! I also must give a huge shout-out to my friends, Pigs Gone Wild (aka PGW), who absolutely killed it in their very first year entering Memphis Burger Fest! They took home 10th PLACE in the Best Bloody Mary category and 6th PLACE in Best Burger. I saw the magic that went into their burger making and know their honors were WELL deserved! Congrats guys!!!!

CHEERS TO HAPPY BURGER EATING & ANIMAL RESCUE!!!

BLGGT - Bacon, Lettuce, & Grilled Green Tomato Sandwich

I will always think of my great-grandmother, Grams, when I eat tomatoes. When I was a little girl, I would visit her home in a tiny little town in Mississippi called Coffeeville, and what I remember so clearly is having tomato sandwiches for lunch. Grams was always eating tomato sandwiches! We would sit in her kitchen or on her front porch eating tomato sandwiches, talking, and laughing. I remember laughing a lot around Grams. She was a tiny little thing, feisty, funny, and fun! We sure miss her, but I always remember her when I eat a BLT. This recipe comes inspired by Grams with a little spin on it: a BLGGT aka a Bacon, Lettuce, and Grilled Green Tomato sandwich!

WATCH THE VIDEO HERE!

Grocery List (2 sandwiches):

4 slices thick cut bacon

Olive oil

Salt

Pepper

1 green tomato - cut into 4 (1/4 inch slices)

1 loaf country bread - cut into 4 thick slices

2 tbsp butter

1/4 cup mayo

1/4 cup finely minced herbs (basil, parsley, chives)

1/2 lemon juiced

1 heirloom tomato - cut into 4 (1/4 inch slices)

2 large lettuce leaves

Directions:

Step 1:

Fry bacon until crisp. Set aside.

Step 2:

Grill tomatoes. Set a grill pan to high heat. Brush sliced green tomatoes with olive oil and sprinkle with salt and pepper on both sides. Grill a few minutes on each side until charred with grill marks. Set aside. Grill bread. Brush each side of bread with butter and grill on each side for a few minutes until each side has nice grill marks.

Step 3:

Prepare mayo. Add mayo and minced herbs to a bowl. Sprinkle with salt and a dash of pepper and juice lemon in the mixture. Stir to combine.

Slice the heirloom tomatoes and salt and pepper both sides lightly.

Step 4:

Build sandwich. Add mayo to each slice. Top each sandwich with one lettuce leaf. On top of the lettuce, add two heirloom tomatoes, then top with grilled green tomatoes and bacon. Close sandwich and cut in half to serve.

CHEERS TO HAPPY EATING!!!

Andrea's Cooktales - Episode 1 - BLGGT- Bacon, Lettuce, & Grilled Green Tomato Sandwich

GET FULL RECIPE HERE!

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!!!

Jalapeño Cheese Grits w/ Rudolph's Hot & Spicy Pork Rinds

My second live TV segment aired today on Local Memphis Live on Channel 24! It's been so much fun cooking on TV and sharing fun recipes with local Memphians. Today I cooked with Rudolph's famous Pork Rinds. I shared three recipes on the segment but I'm going to start by sharing the grits on the blog. These grits are extra creamy with a hint of crunch from the pork rinds. The combination may sound strange but creamy and crunchy together are quite the match! Grits remind me of the time Tres and I went with two of our good friends to Charleston. It was Tres' 30th birthday, and since he was born in Charleston, I planned a surprise trip for him. He was ecstatic and we had the best time. And guess what?! I decided on that trip that I really liked grits! I think I'd like to dare someone to eat grits and not think of Charleston. It'd be impossible.. The two go hand in hand.

Stay tuned for more of my "Rudolph's Pork Rind" recipes this week!

Grocery List (4 people):

1 cup of Stone Ground Grits

3 cups milk

1 cup cream

1 1/2 tsp salt - or to taste

1 large jalapeño - seeded and chopped

1 tbsp olive oil

1/2 cup Gouda cheese - grated

1 cup Rudolph's Hot & Spicy Pork Rinds - crumbled

Directions:

Step 1:

Heat milk and cream in a large saucer pan over medium high heat. When the liquid starts to get hot, pour in the grits. Whisk grits together with the liquid. When the grits start to bubble, turn down the heat to low.

Let the grits cook on low for about 8-10 minutes, stirring every 1-2 minutes.

Step 2:

While the grits are cooking, sautée your chopped jalapeño over medium heat until soft.

Step 3:

Stir the sautéed jalapeños and the cheese into the grits. Taste and add more salt if needed.

**Note: if the grits start to get hard, add more milk to the mixture and stir. There's nothing worse than "un-creamy" grits, and it's very easy for grits to get hard, as they soak up any liquid put in them very quickly.

Step 4:

Serve grits by putting in a family size bowl or small separate bowls and top with the crumbled Rudolph's Hot and Spicy Pork Rinds and parsley for garnish.

CHEERS TO HAPPY EATING!!!

Bratwurst with Caramelized Apples & Onions - Topped with Slawsa

Every recipe does have a story. And this one is from my very first TV segment! Local Memphis on New Channel 24... Thank you for having me on the show!

Grocery list (4 people):

For the bratwurst:

3 12 oz bottles Hefeweizen beer (or your favorite beer, chicken stock, or water - whatever you prefer)

1 Granny Smith Apple - roughly chopped

1 yellow onion - roughly chopped

1 tbsp crystallized ginger

1 tsp peppercorns

1 small bunch of thyme - stem on

1 1/2 tsp salt

4 uncooked bratwurst

Canola oil - for the grill panand brushing the brats

4 pretzel buns (or your favorite brat bun) - buttered and grilled

For the topping:

2 tbsp butter

1 yellow onion - thinly sliced

1 Granny Smith apple - thinly sliced

Salt

Pepper

1 orange - juiced

2 tbsp brown sugar

Slawsa - for the perfect topping

Directions:

Step 1:

Start by combining the beer, apple, onion, crystallized ginger, peppercorns, thyme, and salt into a Dutch oven or large pot. Heat the pot to medium high heat and let the ingredients slightly come to a boil for about 5 minutes. Bring the stove to high heat and add the bratwurst. Let the liquid come to a more rapid boil and immediately simmer. Once simmering, cover the pot and let the brats braise for about 10-12 minutes.

Step 2:

Brush a grill pan with canola oil and preheat to high heat.

Take the brats out of the liquid, place them on paper towels, and lightly pat them dry. Brush the brats with canola oil. Place the brats on the hot grill and cook for 6-8 minutes or until all sides are charred and crispy. You will want to turn the brats every other minute, so each side is cooked evenly.

Step 3:

Place each brat inside the buttered and toasted pretzel buns. Top with the apple onion mixture (recipe follows) and Slawsa. Garnish with any other toppings you like.

Apple Onion mixture:

Heat butter over medium heat. Add the onions and the apples. Stir together and add a dash of salt to help the apples and onions wilt down. Squeeze in the orange juice and add the brown sugar. Stir together and let cook completely down until brown and caramelized. It should take 10-12 minutes. Add salt to taste.

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!!!