Sweet and Spicy Roasted Squash

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

Grocery list:  

• 1 large butternut squash

• 2 medium acorn squash

• Olive oil

• Kosher salt

• Pepper

• 3 tbsp maple syrup

• 1 tsp cinnamon

• Pinch red pepper flake, to taste

Directions:  

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

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

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

Apple Date Stuffed Pork Tenderloin

Grocery list:

• 6 tbsp butter - softened

• 1 shallot - sliced thin

• Kosher salt

• Pepper

• 1 large Apple - sliced thin

• 6 dates - seeded and chopped

• 1 tbsp brown sugar

• 1 tsp cinnamon

• 1/2 tsp cardamom

• 1 (3 to 4 pound) pork tenderloin

• 2 tbsp minced herbs (sage, rosemary, thyme)

• 2 tbsp whole grain mustard

• 1 tbsp Dijion mustard

• 4 oz prosciutto

Directions:  

1. Heat oven to 425 degrees. In a medium saucepan, melt 3 tbsp of the butter. Saute shallots with a dash of salt and pepper until soft. Add the apples and dates with another dash of salt and pepper and continue to cook until caramelized. Sprinkle in the brown sugar, cinnamon, and cardamom and cook one more minute. 

2. Butterfly the pork tenderloin by cutting down the middle on one side of the meat until the meat opens like a book. Be careful to not cut all the way through. Evenly distribute the apple mixture inside the pork and close tightly. Liberally salt and pepper the meat on all sides. 

3. In a bowl, mix together the remaining 3 tbsp of butter, minced herbs, whole grain mustard, and Dijion. Spread evenly on all sides of the tenderloin, being careful to not spill out any of the apple mixture. Place tenderloin on a baking sheet lined with parchment paper. Take each slice of prosciutto and wrap the tenderloin, letting the prosciutto act as a "tie" to secure the apple stuffing. Roast in the oven for 15 to 20 minutes or until pork is cooked through. Cover in foil and let rest for at least 10 minutes. Slice and serve. 

Chicken Chorizo Soup

It's my favorite time of year! Time to light a fire in the fireplace and cozy up with a big pot of soup. Honestly, I can eat soup all year - even when it's 200 degrees outside (yes, it feels like 200 degrees sometimes in Memphis). Soup is one of my favorite foods, but when it gets chilly, it's ideal and comforting. 

Grocery list:  

• 1 tbsp olive oil

• 1 lb boneless, skinless chicken tenders

• Kosher salt

• Pepper

• 1 lb chorizo

• 1 large onion - diced small

• 2 large or 3 small orange, yellow, or red bell peppers - diced small

• 2 medium zucchini - diced small

• 3 garlic cloves - minced

• 3 tsp ground cumin

• 1 1/2 tsp ground coriander

• 2 - 3 chipotle peppers in Adobo sauce - minced

• 1 (8 oz) can of tomato sauce

• 2 (14.5) cans of diced fire roasted tomatoes

• 4 cups chicken stock

• Tortilla Chips, Shredded Cheddar Cheese, Sour Cream, Cilantro - for serving

Directions:  

1. Heat olive oil over medium high heat in a Dutch oven or pot. Cut chicken tenders into small strips or cubes. Add to the pot and sprinkle liberally with salt and pepper. Add the chorizo to the pot. Cook for several minutes until the chicken and chorizo start to brown and is cooked through, breaking up the meat into small pieces as it cooks. 

2. Add the onion and bell pepper to the pot with a dash of salt and pepper. Let cook until softened. Add the zucchini and garlic with another dash of salt and pepper and let cook until fragrant and softened, about 3 minutes. Add the cumin and coriander, stir together and let cook for another minute. 

3. Add the chipotle peppers with some of their sauce, the tomato sauce, diced tomatoes, and chicken stock. Bring to a boil and let simmer. Before serving, taste for seasoning and add salt and pepper if needed. Serve with crumbed tortilla chips, cheese, and green onions on top. 

 CHEERS TO HAPPY EATING!!! 

Pumpkin Spice Simple Syrup

Every Saturday and Sunday I get up and go sit in our courtyard with a big cup of coffee. It's the perfect, most relaxing way to start the weekend days. I often read my food magazines, a book, or scroll through social media, but this month, I've been planning our Halloween party. Almost every morning, I've put together new ideas for food, decor, and drink. Today it occurred to me that a pumpkin cocktail will be a must at the party. To get ahead of schedule, I decided a pumpkin simple syrup needed to be created this morning. Plus, I'll have it on hand to put in my coffee every morning until Halloween! It stores perfectly in the fridge. 

Directions:  

• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar  
• 1/4 cup pumpkin purée  
• 1 tbsp, plus 1 tsp pumpkin pie spice  
• 2 tsp vanilla extract  

Directions:  

In a medium saucepan, add 2 cups of water, the granulated sugar, brown sugar, pumpkin purée, pumpkin pie spice, and vanilla extract. Heat on the stove over high heat. As it starts to bubble, whisk the pumpkin purée and sugars until dissolved. Let come to a boil for several minutes. Take off the heat, and let cool. Store in a bottle or mason jar in the fridge. 

CHEERS TO HAPPY DRINKING!!!

Best Scrambled Eggs of your Life

We are headed to Shelby Farms this morning for a bike ride so I decided we needed some fuel! We are also sitting here watching Cast Away and Wilson just floated away. I literally can't take it... That's one of the saddest scenes in a movie ever. I told Tres to turn it off because I get my feelings hurt so bad but he's torturing me.

Anyway, back to the eggs... There's nothing like scrambled eggs for great protein! I've mastered the perfect way to cook them, and I think you should give it a try. Let me know what you think! 

Grocery list (4 people):  

• 2 tbsp butter

• 8 large eggs

• 2 tbsp heavy cream

• Kosher salt

• Pepper

• Freshly grated Parmesan cheese

• Chopped herbs

Directions:  

1. Heat butter over low heat. While butter is melting, beat eggs and heavy cream together with a fork in a large bowl. Beat well and for several minutes until eggs are well combined, fluffy, and light yellow in color. 

2. Pour eggs into pan and sprinkle with about 1 tsp of salt and 1/2 tsp pepper. As the eggs cook, gather from the sides with a nonstick spatula and push into the middle of the pan. Let them cook low and slow like this, continuing to push cooked eggs into the middle of the pan, until eggs are cooked and fluffy. 

3. Plate and sprinkle liberally with Parmesan cheese and herbs.

CHEERS TO HAPPY EATING!!! 

Pumpkin Beer Soup with Bacon and Dates

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

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

Grocery list:  

• 4 to 5 lbs pie pumpkins - seeded and quartered

• Olive oil

• Kosher salt

• Pepper

• 7 slices bacon - sliced into thin strips

• 15 dates - seeded and chopped

• 3 tbsp butter

• 3 large shallots - chopped

• 2 garlic cloves - minced

• 1/2 tsp ground cinnamon

• 1/4 tsp all spice

• 1/4 tsp red pepper flake

• 1/8 tsp ground ginger

• 3 tbsp maple syrup

• 1 bottle pumpkin beer

• 3 cups chicken broth

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

Directions:  

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

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

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

CHEERS TO HAPPY EATING!!!  

Scary Movies to Watch Every Day of Halloween Month

Just call me Scream Queen!  As everyone already knows, I have an abnormal obsession with Halloween. But what you may not know is I've been watching horror movies since I was a kid. When we were just wee-little ones, my brother and I practically lived in the horror section at the movie store. As a matter of fact, we spent so much time wandering that section, I could probably win a "name the movie" trivia game only being shown the front cover of each movie. Those old local video stores - you know, the ones before Netflix and Redbox - always had a 5 for 5 for 5 deal. Five videos, five days, for five dollars. Me and my brother would rent 5 scary movies on the regular. 

I've seen a lot of them in my time, and when Halloween rolls around, I have a tendency to re-watch all of my favorites (sometimes more than once). When the clock strikes October 1st, Tres knows every day he will come home to a TV screen projecting the same scary movie notes he's heard a million times, the same men in masks, and the same screaming, dumb girls running for their lives. It's inevitable. But I always tell him, at least I don't watch them year-round.

So the entire month of October, I tend to look a bit like this: 

Without further ado, here are my favorite spooky films. By the way, my horror movie expert brother approved of this list so they're 2 for 2. One for all 31 days of Halloween!

1. Halloween (1978)

2. The Shining

3. The Texas Chainsaw Massacre (1974)

4. Halloween 4

5. Halloween 5

6.  Carrie (1976)

7. The Exorcist

8. Nightmare on Elm Street (1984)

9. Creepshow

10. Trilogy of Terror

11. Amityville Horror (1979 and 2005)

12. Scream

13. The Strangers

14. Night of the Living Dead remake (1990)

15. Friday the 13th

16. Sinister

17. Trick or Treat

18. Monster Squad

19. Pet Semetary

20. IT (1990)

21. Nightmare on Elm Street 3: Dream Warrors

22. Return to Horror High (1987)

23. April Fools Day

24. An American Warewolf in London

25. Silver Bullet

26. Nightmare on Elm Street 4: Dream Master

27. Hocus Pocus (not scary but worth being on the list)

28. The Omen (1976 and 2006)

29. I Spit on your Grave

30. People Under the Stairs

31. Silence of the Lambs

Fluffiest Ricotta Pancakes

Fall makes me want all the comfort foods, and nothing says comfort like a batch of fluffy pancakes! Tomorrow I'll be judging the second annual Breakfest Championship competition here in Memphis where teams compete for best breakfast foods. I did it last year, and I never left more stuffed and happy from a delicious breakfast. Pancakes are one of my favorites, so I thought in honor of the fun festival tomorrow I'd give y'all my secret recipe! 

Grocery list:

• 3/4 cup buttermilk, plus more for thinning

• 1 cup ricotta cheese

• 2 eggs

• 1/2 stick melted butter

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 2 tbsp granulated sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 stick of cold butter

Directions: 

1. Heat oven to 190 degrees and place a glass baking dish on the top rack. In a medium bowl, whisk the buttermilk, ricotta, eggs, and vanilla together until smooth. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk together until smooth. Add more milk if batter seems too thick.

2. Heat a large skillet over medium heat. Using the half stick of butter, coat the bottom of the skillet. When butter is bubbling, spoon about 1/4 batter into skillet for each pancake. When the top of the cakes begin to bubble, flip them and continue cooking until other side is golden and they're cooked through. Continue coating the skillet with butter in between each batch.

3. As each batch of cakes are cooked, using the spatula, place them into the baking dish in the oven to keep warm until all the cakes are cooked. Serve stacked with warm maple syrup and extra butter, if desired. 

CHEERS TO HAPPY EATING!!! 

Cheesiest Enchiladas

Grocery list:  

• 1 1/2 lbs fresh Hatch chilies

• 1 1/2 cups chicken broth

• Kosher salt

• Pepper

• 1 tbsp olive oil

• 5 garlic cloves - minced

• 2 shallots - minced

• 2 cooked chicken breasts - shredded

• 1/2 cup Panchos cheese dip or your favorite store bought cheese dip

• 4 oz cream cheese - softened

• 8 oz cheddar cheese - shredded

• 8 oz Monterey Jack cheese - shredded

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 10-12 corn tortillas

Directions:  

1. Preheat broiler and move oven rack to the top. Place chilies on a baking sheet and broil for 15 minutes. Let cool then cut the stems off, seed, and dice the chilies. Be sure to seed them completely. Hatch chilies are very spicy and if you don't, you'll be in trouble. In a medium saute pan, heat one cup of the chicken broth over low heat and add the chilies with a dash of salt and pepper to taste. Let the mixture simmer until broth is reduced by half. Move the rack in the oven to the middle and heat oven to 350. 

2. In a small saute pan, heat 1 tbsp of olive oil over low heat. Cook the shallots and garlic for two minutes. In a large bowl, mix together the shallot mixture, shredded chicken, Panchos dip, cream cheese, half of the cheddar, half of the Monterrey Jack, chili powder, smoked paprika. and about 1 tsp of salt and 1/2 tsp pepper. 

3. In a small saucepan, heat the other cup of chicken broth to simmer. In a baking dish, spoon half of the chile mixture into the bottom. Then, one at a time, dip each corn tortilla into the simmered broth, spoon a heaping amount of the chicken mixture inside the shell, fold together, and place in the baking dish. When all tortillas are filled and placed in the dish, spoon the rest of the chilie sauce evenly over the top and coat with the rest of the cheese. Bake for 20-25 minutes or until bubbly. 

Triple Tomato and Olive Salad

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

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

Grocery list:

• 1/4 cup extra virgin olive oil

• 1 garlic clove - peeled and smashed

• 1 tsp fresh oregano - minced

• 1/2 tsp fresh thyme - minced

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

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

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

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

• 3/4 cup thinly sliced pepperoncini

• 2 lemons - zested

• 3 tsp kosher salt

• 6 oz feta cheese (optional)

Directions:  

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

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

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

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

CHEERS TO HAPPY EATING!!!  

Cooking Demos at Best Memphis Burger Fest 2016

Best Memphis Burger Fest has been one of my favorite Memphis events since it's first year. It was especially my favorite event this year because I was asked to participate. Last Sunday, I had the honor of hosting two slider cooking demos thanks to the Pigs Gone Wild group. They invited me to their tent and helped me launch the first-ever cooking demo at Best Memphis Burger Fest. The first class focused on my famous Truffle Sliders, how to not over-mix meat when adding flavor, and how caramelized onions and truffle mayo can make a burger fabulous! For the second class, I made my South in your Mouth Burger (coming to Andrea's Cooktales soon) - Slider style and explained how salt and pepper is all you need to season a burger with fantastic toppings. 

Me and the best sous chef ever... My sweet! Making sliders for lots of folks! 

A crowd forming for my second demo  

It was quite possibly the hottest day this entire summer and standing over a hot grill flipping burgers didn't help, but it was well-worth the sweat and sunburn! The crowds were great at both demos, and I had many folks approach me after each class to tell me they actually learned something. When I am teaching a cooking class, nothing makes me happier!

Thank you to the best team, Pigs Gone Wild! 

By the way... can we all talk about why summer is "grilling season?" How on God's green earth does that make sense? I mean seriously, summer is the last season I want to even be outside, much less, standing over a hot grill. Thanks, but I'll wave summer bye in a couple of weeks and THEN start grilling. Haha! Anyway, watch my cooking demo videos and make sure you come to Best Memphis Burger Fest next year!!! It's the absolute best!

The end of a long, hot day! 

*** A BIG THANK YOU to Jim Lord for having this idea and getting everything organized for me, and to Bill Ahern for making the best announcements that gathered people to the tent for the demos, and to Randall Audrain, Zach Kennedy, Ryan Graves, Brandon Becker, and everyone at the Pigs Gone Wild tent... yall rock!!! And a HUGE THANK YOU to Seth Agranov, one of the founders of this great event - there would be no Best Memphis Burger Fest without him!! 

Back to School Recipes: American Cheerleader Magazine

This month, American Cheerleader magazine launched their fall issue complete with back to school articles and tips. One of those articles happened to be mine, and I was super excited to be part of such a great publication. American Cheerleader is a magazine I have read since I was a youngin doing toe touches and back handsprings all over the Hernando Middle School gym. Cheerleading has always been such a big part of my life (still is... thanks to my husband's line of work), and writing recipes for American Cheerleader has added to the long list of "chef jobs" that makes me so happy to wake up every day and do what I love. Here's a sneak peek at the recipes I included in the issue! They're perfect for your little ones. Send them off to school with a healthy lunch that they'll actually look forward to!

Healthy Pizza: 2 Ways

Banana, Date, and Almond Pizza

Grocery list (1 serving):

• 2 tbsp almond butter
• 1 whole-wheat pita or flatbread
• 1/2 banana - sliced
• 1 large date - pitted and chopped

• 1 tbsp toasted almond slices

Directions:

Spread almond butter evenly over the top of the pita or flatbread. Top with the sliced bananas, chopped dates, and toasted almonds.

Prosciutto Salad Pizza

Grocery list (1 serving):

• 1 multi grain English muffin

• 2 tbsp pizza sauce

• 3 tbsp shredded Parmesan

• 2 slices prosciutto or thinly sliced ham

• 1/2 cup mixed greens - chopped

• 1/2 tbsp olive oil

• 1/2 tsp lemon juice

• Kosher salt

• Pepper

Directions:

Preheat oven to broil. Split open English muffin and place on a baking sheet. Broil for 2 to 3 minutes until toasted. Spread 1 tablespoon of pizza sauce on each muffin slice. Sprinkle each with 1 tablespoon of Parmesan, top each with one slice of prosciutto, then sprinkle the remaining cheese on top. Put back in the oven for about 3 minutes until prosciutto is crispy and cheese is melted. In a small bowl, combine the greens with the olive oil, lemon juice, and a dash of salt and pepper. Toss together and top each pizza with some of the salad. 

 

Flank Steak with Chimichurri Sauce over Cauliflower Purée

The 2016 Olympic Games are winding down in Rio, but that doesn't mean you can't eat like a Brazilian! Tres and I visited Rio a few years ago, and we still to this day call it the best place we have ever traveled. We also brought home delicious new recipes, and Chimichurri sauce has become a staple in our kitchen. It's most delicious over flank steak, and I like to serve mine with  cauliflower purée. It's the perfect "meat and potatoes dish" without all the carbs! And if you're looking for the perfect vacation spot, I cannot recommend Rio enough times! 

Grocery list

Chimichurri Sauce:

• 1/2 cup parsley - chopped

• 1/2 cup cilantro - chopped

• 4 garlic cloves - chopped

• 1 tsp dried oregano

• 2 tsp ground cumin

• 1/2 tsp red pepper flake

• 1/2 tsp kosher salt

• 1/2 lemon - juiced

• 2 tbsp red wine vinegar

• 1/2 cup extra virgin olive oil

Cauliflower Purée:

• 1 small cauliflower head - cut into florets and steamed

• 1 garlic clove - chopped

• 1/4 cup Parmesan

• 2 tbsp fat free cream cheese

• 1 1/2 tbsp butter

• 1/2 tsp kosher salt

• 1/4 tsp pepper

Flank Steak:  

• 1 (2 to 2 1/2 lb) flank steak

• Olive oil

• Kosher salt

• Fresh cracked pepper

Directions

1. In a food processor, add the parsley, cilantro, garlic, oregano, cumin, red pepper flake, salt, lemon, and red wine vinegar. Blend until it all comes together, then stream in the olive oil until smooth. Set aside or refrigerate until ready to use.

2. In a blender or food processor, add the steamed cauliflower, garlic, Parmesan, cream cheese, butter, salt, and pepper. Blend on high until smooth and silky.

3. Heat a cast iron or grill pan to medium high heat. Brush flank steak on both sides with olive oil. Sprinkle liberally on both sides with salt and pepper. Pan sear or grill the steak for about 4 minutes on each side for medium rare. Cover in foil and set aside for at least 8 minutes to rest. Slice into thin strips across the grain.

4. Build plates by spreading a large spoonful of cauliflower the bottom of each plate. Top with the flank steak strips, then finish with a heaping spoonful of Chimichurri sauce.

CHEERS TO HAPPY EATING!!!

Southern Ceviche

People are always shocked to hear that when I met Tres, I was the pickiest eater on earth. Literally, about the only things I ate were fast food, chicken, steak, pasta, and pizza. I thought I hated seafood and refused to try anything new. When I started dating Tres, that all changed. He encouraged me to try new foods and all of those things I “thought” I didn’t like, became some of my favorite foods. Take seafood for instance, because I had never tried good-quality seafood, I thought it was “fishy” and disgusting. I can say now, seafood is one of my favorite foods, and if I could describe the flavor in any word, it would call it “fresh and clean” which is indeed the opposite of fishy. Even for the experienced seafood eater, ceviche may be alarming because the fish is cooked only by acid, but as someone who used to be picky, all I can say is, you have to try these things or you may never know if you like them. My Southern Ceviche recipe is healthy, fresh, and with each bite, you feel like you’re on a beach somewhere.

WATCH FULL VIDEO HERE!  

Grocery list (4 servings):

• 4 corn tortillas - cut into eighths

• Olive oil

• Kosher salt
  

• ½ lb calamari tubes - thinly sliced

• ½ lb peeled and deveined shrimp - tails off and cut into thirds

• ½ lb Ahi tuna steak - cut into small cubes

• 2 limes - zest of one, juice of both

• 2 lemons - zest of one, juice of both

• 2 oranges - zest of one, juice of both

• 1 can black eyed peas - drained and rinsed

• ½ cup minced bell pepper (yellow or orange)

• 2 serrano chili peppers - seeded and minced

• 1 jalapeno - seeded and minced

• 4 green onions - thinly sliced

• 2 tbsp minced cilantro

• 1 avocado - cubed (optional)
  
  Directions:

1. Heat oven to 375 degrees. Line a baking sheet with foil. Spread tortilla pieces on the baking sheet, brush each side with olive oil, and sprinkle liberally with salt. Bake for about 10-12 minutes, rotating the pan once, until light brown and crispy. Set aside until ready to serve.

2. Bring a medium saucepan halfway filled with water to a simmer. When it starts to bubble, add the calamari slices. Let poach for about one minute then add the shrimp. Let the shrimp poach for about 30 seconds or until they just turn a very light pink. Drain, rinse, and pat the seafood dry.

3. Add the dried calamari and shrimp to a large bowl with the cubed tuna, lime zest and juice, lemon zest and juice, orange zest and juice, black eyed peas, corn, bell pepper, serrano pepper, jalapeno, green onion, cilantro and about 2 tsp of salt. Stir together until all the seafood is coated with the juice. Cover and put in the fridge for at least 3 hours, stirring every hour.

4. When the ceviche is ready, the tuna will be transparent and no longer pink in color. If you desire, stir in cubed avocado. Serve in martini glasses and garnish with homemade tortilla chips.

Heartfelt Celebration: Why I Love What I Do

My job as a personal chef brings different celebrations week upon week, but some are just more heartfelt and meaningful than others. Of course, y'all know my philosophy that "any excuse for a party is a good one," yet, when it comes to a celebration of love, it just makes it feel more special. 

Several weeks ago, I had the absolute honor of cooking for a 50th Wedding Anniversary Dinner Party of about 20 people. My sweet friend and favorite photographer (who has taken many of the pictures on the front of my website and is talented beyond words.. look her up -  314 Productions), Nicole Cole, asked me to be the chef of her grandparent's "50 years of marriage party," and I could not have been more excited. I work so hard every week to make sure my clients are happy and my food is perfect, but when it's a friend and a party of such significance, the pressure is on even more than normal. 

Nicole was hosting the party at her home and sent me some photos of how she wanted it to look. I admire this gal's style and taste so much, and when she sent me the pictures, I knew it wasn't only going to be a fun party but a beautiful one. I took the pictures she sent me and starting designing sample menus that would go along with the theme of the party. I saw it as very "backyard summer elegance," so I used that as a guide for menu creation . I then did as I do for all my dinner parties and emailed Nicole three (3 course) sample menus to either choose one menu or create her own from each course. She did as most people do and created her own, choosing one item from each course. It always makes me happy when people do that because then I know they're getting exactly what they want. 

The menu looked like this:

• First Course: Super Southern Salad with Apples, Cranberries, Crumbled Cream Cheese, Grit Croutons, and Maple Vinaigrette

• Second Course: Lemon Spaghetti with Summer Herb Roasted Chicken Breast

• Third Course: Mini Blueberry Pies with Honey Whipped Cream

The food turned out divine, just as I had hoped, and Nicole nailed it with the theme. The decor was Pinterest Heaven (you can see her post about it on her blog, here) - complete with a long white tablecloth covered table, floral printed menus, and beautiful fresh flowers. When her family arrived, you truly could feel the love. 50 years of marriage - that's what every person on earth hopes for one day, and her sweet grandparents got to celebrate just that.

There's a reason I wanted to stop my full-time 9 to 5 where I made fantastic money and dedicate my world to cooking. This... celebrations like this are the reason. This is what I love most about my job, and why I named my blog "COOKTALES." Parties and celebrations are a time for friends and family to come together over food, laughter, and love. There truly is a story behind every recipe because it's impossible to celebrate anything without food as the centerpiece. A few weeks ago, I saw that more than ever in Nicole's backyard where the word "Cooktales" was alive and well. 

Photography by: Nicole Cole - Check her out at 314 Productions and on her beautiful, inspirational, Christ-centered blog

Food by: Me! If you live in Memphis, book your dinner party, cocktail party, or event now!!!

Cooking and Eating Fish: The Fear & How to Get Over It

From cooking it to eating it, I have people tell me constantly they have a fear of fish. And no matter how many times I hear it, I always go wide-eyed when someone utters the words, "Cooking fish seems too difficult" or "Fish grosses me out." Lets get two things straight: 1) Fish is easier to cook than any other meat. For instance, the most popular cooked meat - chicken - often has a long cook time, can be over or under cooked very easily, and has to be overly seasoned to even have flavor and 2) Fish is the cleanest, freshest of all meats. If you can eat slimy, grimy, often over-processed chicken, believe me, you can eat fish. Think about it: a lot of chicken comes from dirty, smelly, over-populated farms, whereas fish comes from large, clear, open water. Not to mention, it's the source that makes up the majority of the earth and our bodies, so it only makes sense to eat what comes from water! Now, I'm not trying to dis chicken or say it's not worth cooking. I just think fish is cleaner, purer, healthier, and because it can be simply seasoned and cooks quickly, it makes life easier. 

Raw fish is sometimes the best fish!

You may be shaking your head right now thinking, what does she know about being a beginner cook or a picky eater? I'm here to tell you, not too long ago I was both. The first time I cooked fish I will never forget thinking, wow - that was the quickest, easiest meal I have ever made! As a recipe writer, the one question I get asked most is: What are the quickest, easiest recipes? My answer is and will always be: fish. It does not require a long cook time, plus it's already fresh with tons of clean flavor so salt, pepper, and olive oil are usually all that's required to cook it. 

As for picky eating, it's something I am now somewhat ashamed of and also something I currently have a lower tolerance for. When someone tells me they don't like fish, the first thing I am going to ask them is: Have you tried good-quality, fresh fish and have you tried every type of fish in the world? When I personally "didn't like fish," it was because I had never had a fresh, well-cooked piece and had only ever been exposed to low-quality types. As a recovered picky eater, I'm a strong believer that you're not allowed to say you don't like something unless you've tried it, and my guess would be 99% of people who claim to not like fish haven't tried them all. Hell, I haven't even tried them all. But I can say, I have broadened my horizons. Close-minded thinking gets us nowhere in life.

Smoked salmon can be bought whole and already done and ready to eat! Just put it over your favorite veggie or dish! Here I have it over an egg scramble for a great brunch!

Ok, enough lecturing, lets talk fish!!!

Choose your Swimmers Wisely

If you aren't fond of fish, it's important for your first experience to be the freshest. And lets be real, if you are fond of fish, it's still a must to always shop for good quality, fresh creatures so you never have an off-putting experience so you'll continue to love it. 

Caviar... Don't be scared. It's absolutely delicious if you find the really good quality stuff. It pairs perfect with champagne of course!

• Shop local or stores known for fresh food - I prefer my fish to be from a local store or farmer's market. However, if that's not an option, I hit up Whole Foods or Fresh Market.

• Be mindful of where your fish came from - Most good stores will have each fish's origin labeled. If they don't, ask the fishmonger.

• Don't be afraid to ask questions - Ask when the fish was delivered and how long it's been there. There is no harm in that, and you're buying it, so you have a right to know. Most stores will have certain days and times when special, unique fish are delivered. Ask what days different types of fish are available.

• Be observant - One thing I know for sure is that most of the time, all you have to do is look at and smell a piece fish to know if it's fresh or not. Don't go to the store with a certain type of fish in mind. Look at them first, and choose the one that looks the freshest.

Get to Know your Swimmers

There are more fish in the world that I can discuss in one post, so I'm going to avoid boring you (and pretending I know what I'm talking about) and just cut to the chase. These are the most popular fish, the ones you'll most likely be able to find, and my personal favorites. 

Branzino - If you have never eaten fish in your life because "you don't think you like it," this is the number one fish I recommend to warm yourself up. Branzino is a European or Mediterranean sea bass, and in my opinion, the best fish on God's green and blue earth. You will often find it at authentic Italian restaurants as it's a very popular dish in Italy. It's not easy to find because it comes from way across the ocean, but Whole Foods has a shipment once a week so check your local stores. This fish is best roasted whole, stuffed with citrus and herbs, sprinkled with salt and pepper and drizzled with olive oil. Ask your fishmonger to fillet it if you don't wish to deal with bones. For a filleted branzino, I recommend roasting or grilling it with the skin on. Hands down, though, my favorite way to cook this fish is to simply roast it with a sprinkle of olive oil, salt, pepper, and a fresh herb like thyme. And in true Italian form, before serving, drizzle the baked fish with more olive oil. Melt. In. Your. Mouth. Delicious! Try my Lemon Herb Branzino over Wine Balsamic Collards!
 

Tuna - This is another fish for people who are scared of eating anything from the sea. But don't go overcooking it, thinking that taking the pink rawness out will make it better. Tuna should be served rare - seared over high heat for one minute on each side. Did you know overcooking fish actually makes it taste fishier? Well, now you do, and tuna is at the top of that list. When most unseasoned fish eaters think of tuna, they think of what's in the can. No sir, no mam, please don't say that ever again. A good quality tuna filet will not smell fishy and it won't have a strong flavor. It will quite actually have the cleanest, softest, subtle flavor. I've always said to people, you know something is clean and good for you if your breath doesn't stink after eating it. Your breath will feel so fresh and so clean clean after eating tuna. That's how pure it is. Try my Tuna with Mojito Sauce and see for yourself!  
 

Trout - There are several different types of trout you may see when you're fish shopping, and you may notice several different colors: pink, white, and orange. But in my experience, they all taste fairly similar. The best way to describe trout is a mix between salmon and char. The flavor of trout is buttery, nutty, and delicate. I always say, if you like salmon, you'll like trout. The only difference  is salmon typically has more body and thickness and is not quite as delicate as trout. Trout is great cooked various ways but best smoked, pan seared, roasted with butter, and my personal favorite, blackened. 

Salmon - It's not for everyone, but I have to admit, it's one of my favorite types of fish for numerous reasons. It's easy to find, extremely versatile when it comes to serving with different sauces and sides, and most importantly, it's easy to cook restaurant style. I have mastered the absolute best way to cook salmon, and because it's so perfectly cooked and delicious, we eat it sometimes twice a week. I'm very passionate about this cooking method, and I promise if you cook it this way, you will never cook it any other way. Try my Balsamic Salmon with Tomato and Avocado Salad for the perfect technique and a pretty delicious side to go with it! 
 

Sea Bass - Just because a person lectures people on how to like fish doesn't mean they have to love them all. While I like sea bass, it's certainly not my favorite, but I must be the crazy one because it's one of the most popular and more expensive types of fish. There are many types of sea bass - black sea bass and striped sea bass being the two most common. You may see Chilean sea bass on fancy restaurant menus, but you'll pay for it and you're actually eating a Patagonian toothfish. Anyway, before I start talking too much about something I only know a little about, a sea bass is a firm fish that becomes flaky and someone oily when cooked and has a buttery, mouth-coating, rich flavor. It's best cooked pan-seared or baked in the oven. 

Snapper - Red snapper is another one of my favorite types of fish. Seriously, if you ever go to the Gulf (Destin, Orange Beach, Seaside, etc) on holiday, I highly recommend staying in a condo and cooking fresh Gulf red snapper for dinner one night. There are fish markets galore where you can buy it, and you won't find it fresher! The flavor or red snapper is mild and clean and the texture is thin and flaky. My favorite way to cook snapper is to roast it. Try my Roasted Red Snapper with White Balsamic Tomatoes recipe! 
 

Catfish - Here in the south, catfish is as common as fried chicken and BBQ. It's not always the most appealing fish and can even be somewhat to blame for all the close-minded, fish haters out there, but if cooked correctly and not eaten at a fast food joint, you will probably like it. Catfish can often have a slightly fishy flavor and some have even described it as tasting mucky or dirty, which is why the stuff is often fried. However, a good quality piece of catfish will also have a very minimal, smooth flavor. I always recommend frying catfish and serving it over a bed of greens or grits but it's also great grilled or blackened. 
 

Halibut - Halibut was one of the first fish dishes that helped me overcome the fear of eating sea creatures, so I always highly recommend it for picky eaters. It's a firm, lean, white fish that becomes soft and flaky when cooked. It has a very light, simple, sweet flavor when cooked correctly. That's one negative of halibut, it can be easily overcooked so you have to watch it closely. Another negative is it can sometimes be quite expensive; however, it's one of the easiest eating pieces of fish so for first-time fish cookers, I say go for it. My favorite way to cook halibut is by marinating it with light ingredients such as lemon, olive oil, and herbs then searing it, grilling it, or roasting it and serving with lemon butter and olives, and capers. Or try my Mango Salsa Halibut with Pink Peppercorn Brussel Salad, and bonus: read more about my picky eating habits on this post. 
 

Haddock - I was most recently introduced to haddock while on a trip to Ireland, Scotland, and England. While I had seen and heard of the fish before, I had never really given it a try, but fell in love with it across the pond. Haddock is found in the North Atlantic Ocean (hence eating it in the UK), and the texture is similar to cod, yet finer and more tender when cooked. It has a simple, delicate, and someone sweet flavor similar to cod but more interesting. You can do just about everything with haddock that you can do with cod. The best ways we had it were smoked, roasted, fried for fish and chips, and baked in a fish pie. 
 

Cod - Cod may be one of the most versatile fish types to cook because it's a blank slate when you get it and you can do just about anything with it. It's white, meaty and also has a reputation for being uber healthy. Cod is very mild and simple, so it can sometimes be bland unless seasoned properly. One way to overcome that is to salt and pepper it well and roast with loads of herbs like thyme, oregano, and parsley. And don't forget a drizzle of olive oil at the end. If any of your fish dishes lack flavor at the end, a drizzle of olive oil over the top will put you right back on track. Try my version: Roasted Lemon Cod with Olive Salad. Cod also the most common fish used for frying up fish and chips, and in my opinion, it's the best fish used for just that. 
 

Swordfish - Swordfish is large and meaty, almost like a steak. It's moist and sweet in flavor with a higher fat content than most fish. You may notice when shopping for it that it's color can vary. Don't be alarmed, if it's orange, white, or pink, it will still taste the same. Because it's so large and meaty, it's usually recommend to cook on the grill and that's the only way I have ever cooked it! 
 

Grouper - When I think of grouper, I think of momma. She cooks it a lot and loves it. Grouper is a lean and firm fish with an easy going, mild flavor. This is a fish that's not fishy and easy to eat. If you like it, move on to halibut or bass. It's similar to those two fish. Momma has a great grouper recipe that I'll get from her soon to share with y'all! 

Now, get out and cook and eat some fish y'all!! Quit being little scaredy cats! Cats aren't even scared of fish... They love it! And so will you! 

CHEERS TO HAPPY FISH EATING!!!  

Lemon Herb Branzino over Wine Balsamic Collards

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

Grocery list (4 people):  

• 1 tbsp olive oil, plus more for brushing

• 6 garlic cloves - minced

• 1/2 tsp red pepper flake

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

• Kosher salt

• Pepper

• 1 cup white wine

• 1/4 cup balsamic vinegar

• 1 1/2 tbsp maple syrup

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

• Lemon - zested and sliced

• 1/2 tsp oregano

• 1 tsp thyme - minced

• 8 Branzino filets (from 4 fish)

Directions:  

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

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

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

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

 CHEERS TO HAPPY EATING!!! 

Boozy Lavender Purple Cows

I made these lovelies for Live at the Garden's Heart concert, and they were a huge hit! If you live in Memphis and have never been to one of these concerts, buy tickets for the next one now. They are an absolute blast. You can read more about what Live in the Garden is all about in my last blog post.

And when you go, I highly recommend making and bringing this cocktail. I decided to take the traditional Purple Cow Float and kick it up a notch - chic, adult style. Blackberries, blueberries, lavender simple syrup, and vanilla vodka are blended together, put in a to-go bottle, and packed up with ice cream and sparkling water, so it's perfect for any outdoor gathering or picnic. I used Yarnell's Ice Cream because it is absolutely delicious and makes all the difference with the perfect amount of sweet and creamy - exactly what you want from ice cream. Even better, it's now available in most Memphis Krogers and Walmarts so you can pick some up on your next trip to the grocery store. This is the perfect summer treat!

Grocery list (4 to 6 drinks): 

• 1/2 cup sugar
• 3 sprigs lavender, plus more for garnish
• 12 oz blackberries
• 12 oz frozen blueberries  
• 1 cup vanilla vodka
• Yarnell's homemade Vanilla Ice Cream
• Sparkling water 

Directions:   

1. In a small saucepan, bring 1/2 cup of water to a boil with the sugar and lavender. Set aside and let cool and steep for at least 10 minutes. Take out the lavender. 

2. In a Vitamix or blender, blend together the simple syrup, blackberries, blueberries, and vodka. Transfer to a pitcher or bottle.

3. When ready to serve, pour about 1/4 cup of the purple cow mix into each glass. Add one or two scoops of ice cream and top with the sparkling water. Garnish with lavender stems. 

Live at the Garden: Heart Edition

Seriously Memphians, if you have never been to a Live at the Garden concert at the Botanical Gardens, you're missing out on the definition of "summer vibes." We are lucky to have such fun summer events and activities in Memphis​, but I have to say, Live at the Garden tops them all. I look forward to this series every summer and the line-up this year does not disappoint. 

Last night me and my best friend, Ginger​, met up with my momma and her best friend, Kat to see Heart. Even better, a couple more of momma's friends joined us, so we had a fun little gals picnic party. A best friends night with momma was perfect for this concert because literally every song reminded me of my childhood! I remember momma jamming out to Heart when I was a kid, and it was no different last night. Well kind of different... We are much older and there was wine involved.. Ha! It was too much fun! 

While the music is always grand at Live at the Garden, how they really set the bar is they let you bring a picnic spread as big as you wish! People stroll in with gigantic coolers on wheels, blankets, chairs - the works. I swear to y'all, one year I saw someone fold out a huge picnic table that was about an inch off the ground and pull her entire kitchen out of a cooler - literally, I think she brought everything in her fridge and pantry. But man, it looked like a party I wanted to join! That's what's so neat about Live at the Garden. Everyone has their own little picnic party going on, and it's fun to walk around and see each one. Not to mention, getting to enjoy awesome music, food, and wine on the gorgeous Memphis Botanical Garden grounds. Its a set up of serenity, beauty, and down-right fun! 

When you go, I recommend bringing a picnic and wine. Get there about an hour before to enjoy the spread of food and have a little miniature "cocktail hour." It's grand as a date night but even more fun with a huge group of friends or family, so bring your crew! 

I also recommend packing up a refreshing cocktail to beat the heat. As the sun goes down, it cools off a lot but my Boozy Lavender Purple Cow float will bring the heat down even more. I'm telling you, this drink is a serious winner! I've always been obsessed with Coke floats of any kind... This one is adulted-up with vanilla vodka, fresh fruit,  lavender simple syrup, and Yarnell's Ice Cream... I die!! If Yarnell's ice cream isn't your go-to ice cream brand now, after you try this float, it will be. It's now available in most Krogers and Walmarts in the Memphis area, too, so you can get it any time. Make a batch of these floats and get your tail to the next Live at the Garden! You won't be sorry! 

Citrus Panzanella

Sometimes life just has to center around what you enjoy the very most. Not work. Not stress. Not working out. Not finances. Not relationships. Sometimes you just have to stop and enjoy life. Tres would say I do this quite too often, which I find very healthy but he doesn't think it's the most natural.

Here's the conclusion I've come to: stress and worrying turns to an unhealthy lifestyle and can eventually lead to death so why let it happen in your life? Before I was a full-time chef/blogger, I was in pharmaceutical sales. I sold 8 different drugs for 6 different types of disease states, some that eventually cause death. Guess how many of those diseases/conditions can be caused by stress? Every. Single. One. I know it's easier said than done but... Please, stop the stress! It's not worth your life and quite frankly, not worth your time. Your time on this earth should be spent having fun! 

My ideal day of leisure is sitting on a sunny patio ​with Tres or surrounded by my favorite people with a bottle of wine (or champagne) and a fresh, in-season dish or cheese plate at the center of the table between us chatting, laughing, and soaking it all in. That's what I enjoy most. Sometimes in these actual scenarios, I literally stop, close my eyes and breathe it all in because that's how much I love life. Panzanella salad remind me of days like this because it's Italian and "taking it all in" is something Italians do daily. Europeans statistically live longer than Americans, and I'm convinced this is why. Don't ever take for granted what you enjoy the most. Do it often. And stop stressing. 

 Grocery list (4 folks): 

• 3 tbsp, plus 1/3 cup extra virgin olive oil and more for drizzling
• 1 small loaf French bread - cubed  
• Kosher salt
• Fresh cracked pepper
• 2 large firm heirloom tomatoes - cubed  
• 2 blood oranges - peeled and segmented  
• 1 large naval orange - peeled and segmented 
• 1/2 cup basil - roughly chopped, plus more for garnish
• 1 tbsp red wine vinegar
• 1 tsp honey  

Directions: 

1. Heat 3 tablespoons of olive oil in a large sauté pan over medium high heat. Toss in the bread and a sprinke of salt and pepper. Stir and flip until bread is browned and toasty on all sides. Set aside. 

2. To a large bowl, add the tomatoes, blood orange segments, orange segments, and basil. Sprinkle with about 1/2 tsp of salt and stir together. 

3. In a small bowl, squeeze about 2 tbsp of the leftover juice from the blood orange and orange. Add the red wine vinegar, honey, and remaining olive oil and whisk together. Add the bread cubes to the tomato mixture, pour the dressing over, and toss together. When serving, drizzle with more olive oil and top with more basil leaves. 

 CHEERS TO HAPPY EATING!!!