150 Calorie Caliente Breakfast Sandwich

I love simple, healthy, low-cal, grab and go breakfasts in the morning. These sandwiches can be pre-made, refrigerated, and reheated in the morning. This recipe makes 4, so you'll have one Monday through Thursday. However, they take right under 10 minutes to make, so if you want them fresh, it won't ruin your morning.

Grocery list (4 sandwiches): 

• 4 English muffins

• Nonstick spray

• 1 cup egg whites

• 1 cup baby spinach - chopped fine

• Kosher salt and pepper

• 1/2 avocado - sliced thin

• Sriracha or hot sauce, to taste

Directions:  

Cut English muffins in half. Using your hands, scoop out and discard some of the bread on the inside (this is not compeletely necessary but will save you calories and carbs). Toast the muffins in a toaster until golden.

Heat a small nonstick pan over low heat and coat with nonstick spray. Add 1/4 cup egg white at a time and sprinkle the spinach (if using) over top with a dash of salt and pepper. Let cook until almost cooked through and flip with a spatula. Cook for about 30 more seconds. *You can also do this in a larger pan and pour in the entire cup of egg whites then when finished cooking, cut eggs into 4 equal servings.

Place eggs on the English muffins, folding over to fit the sandwich, if needed. Top with the avocado and sriracha or hot sauce.

CHEERS TO HAPPY EATING!!!

Low-Fat Poppyseed Chicken Quinoa Bowls

I was introduced to Poppyseed Chicken when I was in college at Delta State. Every Wednesday my sorority sisters and I gathered at the BSU for a great service and luncheon - it was a good mid-week pickmeup and the food beat the mess out of eating on campus. Poppyseed chicken day was always one of my favorites! This is a healthy spin on a classic! Low-fat, high-protein, and absolutely plate-scraping delicious! 

Grocery list (4 servings):  

• 1 whole smoked chicken (I love the ones from Whole Foods) - skin removed, meat shredded

• 1 cup cooked quinoa

• 1 tablespoon olive oil

• 1 shallot - sliced

• 3 cloves garlic - minced

• 2 (8 oz) packages mushrooms - sliced

• 1 teaspoon kosher salt, plus more to taste

• 2 tablespoons Marsala cooking wine

• 2 cans low-fat cream of mushroom soup

• 2/3 cup fat-free sour cream

• 2 tablespoons poppy seeds, plus more for topping

• Pepper - to taste

• 12 reduced fat butter-flavored crackers - crushed

• 1/2 tablespoon melted butter or olive oil

Directions:  

In a large bowl, mix together the shredded chicken and quinoa. Set aside. Heat a large saute pan with the olive oil over medium-low heat. Add the shallot, garlic, mushrooms and salt. Stir together until the mushrooms start to wilt. Add the marsala and saute a few more minutes until mushrooms are soft. 

Pour the mushroom mixture into the bowl with the chicken and quinoa. Add the cream of mushroom soup, sour cream, and poppyseed and stir together until completely combined. Taste and add salt and pepper to taste. Pour into 4 large ramekins and top with the cracker crumbs, butter or olive oil, and a sprinkle of the poppyseeds. Bake for 20 to 25 minutes or until golden and bubbly. 

CHEERS TO HAPPY EATING!!! 

Lavender Cocktail: 2 Ways

While it's the perfect herb for baking and cooking, lavender is a lovely flavor to put in various cocktails. This light, low-sugar lavender honey simple syrup can be made ahead of time, bottled, and stored in your fridge. It's great in coffee, tea, or in a pinch when friends come over and want a cold beverage. These two fruity, fresh drinks give you the option to have a cocktail or mocktail. Just close your eyes, sip, and imagine yourself in the middle of a lavender field in the south of France!

Lavender Honey Simple Syrup

Ingredients:

1 cup honey

2 cups water

4 fresh lavender sprigs

Directions:

In a medium saucepan, bring the honey, water, and lavender to a boil. Take off the heat, letting the liquid steep and cool for at least 15 minutes. Take the lavender out before the liquid changes color drastically. Bottle the syrup and store in the fridge to use at a later time or make these drinks.

French Lavender Sangria

Ingredients:

1/2 cup of strawberries - sliced

1/2 cup of Rainier cherries - pitted and halved

1/2 cup red raspberries

1 lemon

1 cup lavender honey simple syrup

1 cup rose Lillet - chilled

1 bottle sparkling rose - chilled

Directions:

Add the strawberries, cherries, and raspberries to a pitcher. Slice a lemon in half, and juice one half into the pitcher. Cut the other half into small pieces and add with the berries. Pour in the simple syrup, Lillet, and sparkling rose. Stir and serve.

Fig Lavender Spritzer

Ingredients:

5 large figs - quartered

1 cup lavender honey simple syrup

4 cups grape juice

1 large bottle Pellegrino

Lavender sprigs - for garnish

Directions:

Add the figs to a pitcher and pour in the simple syrup, grape juice, and Pellegrino. Stir and serve with lavender sprigs.

Vanilla Bean Whisky French Toast with Cream Maple Syrup

French toast was the first thing I ever learned to cook as a kid. With a lot of practice and tweeking over the years, I've created the best French toast ever: this recipe.  

Grocery list:  

Syrup  

• 1/4 cup maple syrup

• 1/2 cup sugar

• 3 tablespoons butter

• 1/4 cup heavy cream

Toast

• 1 loaf challah bread

• 3 tablespoons flour

• 3 eggs, plus 2 yolks

• 3/4 cup half and half

• 1/4 cup heavy cream

• 1 tablespoon honey bourbon or regular bourbon

• 2 teaspoons vanilla paste

• 1 tablespoon sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon kosher salt

Directions: 

Make the syrup in a small saucepan by whisking together the maple syrup, sugar, butter, and cream until smooth. Keep warm.  

Heat a cast iron skillet over medium. Slice bread into 8 - 1/2 inch pieces. In a large shallow bowl, whisk together the flour, eggs, half and half, heavy cream, bourbon, vanilla paste, sugar, cinnamon, and salt until smooth. 

Dip bread pieces in the mixture and turn, completely soaking on both sides. The pieces should be completely soaked - I let mine sit in the mixture for about 10 minutes. Butter the skillet and cook the bread for about 2 to 3 minutes on each side or until golden but stil slightly squishy soft in the middle. Serve with the cream syrup. 

Memorial Day Recipes

It's a holiday weekend! Get your party pants on and plan your menu! Hopefully these recipes will help with every part of your long weekend.

Get up early, cook breakfast: 

BERRY VANILLA FRENCH TOAST

FLUFFIEST RICOTTA PANCAKES

BEST SCRAMBLED EGGS OF YOUR LIFE

Eat healthy: 

CITRUS PANZANELLA

BLT CHICKEN

TOMATO OLIVE SALAD

Have a party: 

PETROS CHILI AND CHIPS

TUNA SKEWERS

SLAWESOME DEVILED EGGS

PEACH SALSA WITH HONEY RINDS

UNFRIED, NO CARB BBQ PICKLES 

Sunday supper:

CHESSIEST ENCHILADAS

SEAFOOD PASTA WITH SMOKED OYSTERS

HOMEMADE TRUFFLE GNOCCHI 

Easy Tips for the Perfect Deviled Eggs

No matter how many times you've made them, I would bet you dread peeling hard-boiled eggs every, single, time. I mean... Am I right?! Even for a southerner who has made more deviled eggs in my time than I can even begin to imagine, I always dread when it's time to peel them.

Luckily, I've had enough experience doing it (my TRUFFLE DEVILED EGGS WITH CANDY BACON are a top seller with my clients) that I've picked up a few must-do tips along the way. Follow these rules on The Perfect Deviled Eggs, and you'll dread making them a little less this Easter. 

To make:

• Completely submerge in water, place over high heat on the stove, bring to a roaring boil for one minute, take off the heat, cover with lid, and wait 12 minutes.

• Transfer to an ice bath to slightly cool.

• Place them back into the pot with no water and shake the pot back and forth, cracking the eggs in several places.

• Begin peeling.

To peel:

• For the easiest to peel eggs: USE OLDER EGGS before boiling them. I cannot emphasize this enough, people. I have made thousands of deviled eggs in my life, and this is the #1 tip I can give for an easy-to-peel egg. Buy the eggs you plan to use a week or two before Easter. Nothing will ruin your holiday like buying eggs to boil the day before you make them. Trust me.

• Before beginning to peel each egg, tap the tops and the bottoms of them, then start peeling there - this is where you'll find the air pockets.

• Run your fingers along the air pocket once you find it. At this point, the shell should slide right off in one whole piece or a few large pieces.

• If the shell gets tricky to peel, dip the egg back into cool water and continue peeling (again, if you use older eggs, this shouldn't happen).

To prep: 

• For the smoothest smashed yolks, use a fork, and don't add any other ingredients until yolks are well-smashed.

• Rinse the egg whites and pat dry once yolks are removed. This makes for a cleaner, prettier deviled egg.

• Use a hand-held or stand mixer for an extra-smooth filling. Whip ingredients together until smooth.

• Make life easier by boiling the eggs and making the filling the day before, then refrigerate. I like to store my whites in an air-tight plastic container and my filling in a piping bag or plastic bag. On Easter Day, all I have to do is pipe the mixture into the egg - easy peasy!

Dont forget to try my famous Truffle Deviled Eggs with Candy Bacon! And for more traditional eggs, try these: 

SLAWESOME DEVILED EGGS

MOMMA'S DEVILED EGGS  

Leprechaun Beer Shandy

I say it all the time, but I love any excuse for a party, and St. Patrick’s Day is no exception. I have always throughly enjoyed green beer - not for it's taste, as I'm pretty certain most of the beer used for green beer I would never drink any other day - but because it's festive! I remember the St. Patty's Day my senior year of college. I'd gone through surgery less than a week before and wasn't fully recovered but insisted I could not miss out on a green beer. So I met some of my friends and had one! This recipe is a cleaner, lighter, and more flavorful version, and you'll love serving it to your friends. St. Patrick's Day falls on a Friday this year so there’s no excuse to skip out on celebrating! 

Ingredients (4 drinks):

• 2 bottles ginger beer

• 2 bottles (Golden, Blonde, or Wheat) beer

• Green food coloring

• 4 large mint leaves, plus more for garnish

Directions:

Several hours before serving, chill 4 beer glasses in the freezer. At an angle, pour equal parts ginger beer and regular beer into the glasses. Squeeze in 4 to 6 drops of food coloring into each glass – depending on how green you desire your beers – and stir to combine. Take each sprig of mint into your palm, one at a time, and smack it with your other hand, like you’re clapping. This releases the herb’s oils and will bring out the mint flavor in the drink. Place a leaf into each of the glasses. Garnish each with another sprig of mint. Serve and keep ‘em coming!

CHEERS TO HAPPY DRINKING!!! 

Baked Califlower and Sausage Parmigiano

Traveling nearly every weekend has gotten me into a health slup that I need to escape. I have slowly been transitioning from winter dishes to dishes geared more towards spring. However with a slight chill still in the air, I can't break away from a few comfort dishes now and again. This one happens to be fairly healthy, so I'm allowing it! 

Grocery list: 

• 2 tbsp olive oil

• 1 small onion - diced

• Kosher salt

• Pepper

• 2 garlic cloves - minced

• 1 tsp fennel seeds

• 1 tsp Italian seasoning

• 1/4 tsp crushed red pepper flakes

• 1 head cauliflower - cut into small florets

• 1/2 lb hot or sweet Italian sausage - casings removed and crumbled

• 1 (14.5 oz) can of San Marzano crushed tomatoes

• 1 tbsp lemon zest

• 1/2 cup (part skim) ricotta cheese

• 1/2 cup freshly grated Parmesan

• 1/4 cup Panko bread crumbs

Directions:  

Heat oven to 425 degrees. In a large saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add the onion with a dash of salt and pepper and cook until soft. Add the garlic, fennel seed, Italian seasoning, and crushed red pepper flakes and cook for one minute.

Add the other tablespoon of olive oil, cauliflower florets, sausage, and cook until cauliflower is slightly browned and sausage is cooked through. Take off the heat and pour the tomatoes in and sprinkle the lemon zest. Stir together, taste, and add more salt and pepper if needed. 

Pour mixture evenly into 2 large (or 4 small) personalized baking dishes. Dollop ricotta evenly over the top of each. Sprinkle each with Parmesan and Panko. Bake for 10 to 15 minutes or until mixture is golden and bubbling. 

 CHEERS TO HAPPY EATING!!!  

Vintage 901

One of the best food and wine events in Memphis takes place this weekend, and if you don't have your tickets to Vintage 901 yet, it's time to get them! Last, week I attended a preview of this event and can tell you, it's going to be a blast. Vintage 901, Memphis’ first-ever intimate wine event, kicks off March 10-12 and is the perfect weekend event for foodies and wine lovers. Even better, it takes place over three days, with three different locations, and three different price points – so there’s something for everyone!

Here’s a breakdown of what you can expect each day at each event:

Friday, March 10: Open Toast and Perfect Pairings

·Time: 6:00pm – 10:00pm

·Place: Halloran Center for Performing Arts

·Price: $225.00

·Experience: Grand Sommelier, Laurie Forster, presents an opening toast. A 3-course dinner, provided by Restaurant Iris, will be served with perfect pairings. Jazz sensation, Monty Alexander will perform.

Saturday, March 11: Grand Tasting

·Time: 1:00pm – 5:00pm

·Place: Creative Arts Building on Tiger Lane

·Price: $50.00

·Experience: An afternoon wine tasting with sections by Grand Sommelier, Laurie Forster and food to pair with it, Impressive local food vendors and food demonstrations, an antipasti station with various meats, cheeses, and accompanies, and local vendors selling everything from food to bath products.

Sunday, March 12: Sparkling Brunch

·Time: 12:00pm – 2:00pm

·Place: FedEx Event Center at Shelby Farms Park

·Price: $87.50

·Experience: A delicious brunch with food by Jimmy Gentry of Paradox Catering, paired with four sparkling wines, and a performance by Memphis Stax Academy Jazz Instructor, Stephen Lee.

6 At-Home Valentine's Menus for Every Couple

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

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

Sappy - Romantic  

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

1st Course: Citrus Panzanella 

2nd Course: Spaghetti with Gouda Mornay and Toasted Crunchies  

3rd Course: Cherry Almond White Hot Chocolate

Fun - Adventurous  

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

1st Course: Truffle Duck Fat Fries

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

3rd Course: Rose Shortbread Cookies  

Netflix - Chill 

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

Course 1: Drummies with White BBQ Sauce 

Course 2: Pizza Trio  

Course 3: Boozy Lavender Purple Cows 

Fancy - Schmancy  

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

Course 1: Pumpkin Beer Soup with Bacon and Dates

Course 2: Coffee Rubbed Filet Mignon  

Course 3: Easy (but elegant) Mini Blueberry Galettes

Healthy - Fit 

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

Course 1: Triple Tomato and Olive Salad

Course 2: Roasted Red Snapper with White Balsamic Tomatoes  

Course 3: Vanilla Berry Shortcake

Galentines  

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

Course 1: Tuna Skewers with Mojito Sauce

Course 2: Loaded Mushroom Truffle Lasagna 

Course 3: Lou Lou's Bourbon Pound Cake  

Mexican Restaurant Soup - Sopa Pollo

I'll be the first to admit, when recipe writing, some already-created recipes evolve over the years. This is one that I've posted before in detox form (my Southwestern Detox Soup). When I created that recipe, I had Sopa Pollo - the most delicious soup in the world that me and my parents always get at Mexican restaurants - on the mind. I've changed it up a bit to be less of a detox and more of a Mexican chicken soup. I've worked on Thai recipes and made changes for about a year now. The good news is, I finally perfected it enough to share with all of you!

I can't express enough how good this soup is - and healthy too! I always tell people it's perfect for dieting/healthy eating, and it's even better for a cold or if you're sick and just want some chicken soup! So make extra and freeze it for those days! 

Grocery list (4 to 6 servings):

1 tbsp olive oil
2 (1 lb) chicken breasts – bone in, skin on
Kosher salt
Pepper
2 white onions
3 garlic cloves – peeled and smashed
1 green bell pepper – seeded and chopped
2 small jalapeno peppers – seeded and chopped
1 tbsp chili powder
½ tbsp cumin

1 tsp dried oregano

2 bay leaves

2 tbsp tomato paste
3 celery sticks – roughly chopped
3 carrots – roughly chopped
1 handful (about 1 cup) fresh cilantro, plus ½ cup - chopped
10 cups low-sodium chicken broth
3 (10 oz) cans diced tomatoes and green chilies
Avocado – cubed (optional)

Limes – quartered (optional)

Green onions - sliced (optional)

Directions:

1. Heat olive oil over medium high heat in a large Dutch oven or pot. Salt and pepper the chicken breasts on both sides. Place chicken in the heated oil and lightly brown on all sides, about 5 minutes. Put on a plate and set aside.

2. Roughly chop one of the onions and finely chop the other one. Add the roughly chopped onion, garlic cloves, bell pepper, and jalapeno to the pot with a dash of salt and pepper. Sauté for about 5 minutes, until onions and peppers are soft. Add the chili powder, cumin, dried oregano, and bay leaves, stir together and let cook for another 2 to 3 minutes. Add the tomato paste, celery, carrots, cilantro, browned chicken breasts, and chicken broth to the pot. Bring to a boil for about 2 minutes and simmer for 1 hour.

3. Take the chicken out and let cool. Strain all the veggies out of the pot and discard until left with just broth. Once the chicken is cool enough to handle, shred the chicken breast into pieces, discarding the skin and bones. Put the shredded chicken, diced tomatoes, and finely chopped onion in the pot with the broth and cook on low for 10 more minutes. Add chopped cilantro and salt to taste. Serve with avocado and lime if desired.

CHEERS TO HAPPY EATING!!! 

Pork N Bean Stew

Do y'all remember Beanie Weenies in a can?! I'm about to gross y'all out, but when I was a kid, I was obsessed with them. I mean seriously, I could probably go pick some up right now and kill like three cans. Ok, now you're really grossed out, but what's true is true! Anyhow, this recipe is quite different but made me think of that canned goodness. There was a pork tenderloin I bought that we never ate, so I froze it before we left town for the holidays. Like the rest of the world, we have been on a health kick since we got home, so the pork tenderloin was ideal to put in our food plan this week. I wanted a stew because I knew snow was coming our way so I came up with this recipe. The only thing "unhealthy" is the bacon, and like momma always says, a little doesn't hurt! 

Grocery list: 

• 1 tbsp olive oil

• 4 slices thick bacon - cut into pieces

• 2 lbs pork tenderloin - trimmed, cut into bite sized pieces, about 1/2 inch

• Kosher salt

• Pepper

• 1 large onion - roughly chopped

• 2 sweet bell peppers - roughly chopped

• 4 garlic cloves - minced

• 1 tbsp smoked paprika

• 2 tsp oregano

• 2 bay leaves

• 1 cup apple cider

• 1 ( 28 oz) can whole fire roasted tomatoes

• 2 (4 oz) cans green chilies

• 2 cups (low sodium) beef broth

• 2 (14 oz) cans black beans - drained and rinsed

Directions:  

1. In a dutch oven or large pot, heat olive oil over medium heat. Fry bacon until crisp and set aside on a plate. Turn the heat to medium high, liberally salt and pepper the pork tenderloin pieces, and brown the meat in the bacon fat until cooked on all sides. Set aside on another plate. 

2. Turn the heat down to medium and saute the onion and bell pepper until translucent, about 8 minutes. Add the garlic, paprika, oregano, and bay leaves and saute one more minute. Pour in the apple cider and scrape up all the brown bits from the bottom of the pan. Let the cider reduce by half.

3. Add the tomatoes, green chilies, beef broth, beans, all the pork with its juices, and bacon. Bring to a slight boil then let simmer until ready to eat. All soups taste best simmered at least one hour, but it's ready to eat when you are! 

CHEERS TO HAPPY EATING!!! 

Tuna Skewers with Mojito Sauce

Many of you may have tried the full dinner portion of one of my most popular dishes: Caribbean Seared Tuna with Mojito Sauce. For a few of my holiday parties, I had cocktail platters including fish requested. Since this dish is absolutely TO DIE FOR (no joke y'all... It's ridiculous and super healthy!), I turned it into a cocktail platter and everyone went wild! This is easy, elegant, and would be a perfect New Years Eve dish! 

Grocery list (makes 25 to 30 pieces): 

• 1 tbsp olive oil

• 2 (6 oz) good quality tuna steaks

• 2 tsp Kosher salt

• 2 tbsp Jamaican Jerk seasoning

• 1 tbsp smoked paprika

• ½ tsp granulated garlic

• ¼ tsp cinnamon

• 1 large ripe mango or papaya – core removed and chopped

• 1/3 cup vanilla or plain greek yogurt

• 1/4 cup honey

• 1 lime – zested and juiced

• 1 large handful of mint – chopped, plus more for garnish

Directions:

1. Add olive oil to a sauté pan and heat over medium high heat. Combine the salt, Jamaican Jerk seasoning, paprika, garlic, and cinnamon in a small bowl. Cut tuna steaks in bite sized, square pieces. Cover the top and bottom of each tuna steak piece liberally with the mixture, pressing to adhere. Let sit until they come to room temperature and the pan is hot. 

2. Make the mojito sauce by combining the mango or papaya, yogurt, honey, lime zest and juice, mint, and salt together in a blender. Blend at high speed until smooth.

3. Sear each tuna steak piece for 20 seconds on each side for rare. They should form a crust on each side and be pink in the middle. Transfer to a plate and stick a decorative toothpick through the top of each square. Pour half the sauce into a small bowl and decorate the platter you plan to serve on with the remainder sauce, spooning it where you plan to line the skewers. Line the skewers on the plate and refrigerate until ready to serve. 

CHEERS TO A HAPPY NEW YEAR!!! 

Christmas Tree Pizza Bar

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

Grocery list (makes 24 trees):

• 3 pizza dough balls (store bought or homemade)

• Vodka Sauce

• Marinara

• Basil pesto

• Shredded Mozzarella

• Freshly grated Parmesan

• Crumbled Goat cheese

• Shredded Smoked Gouda

• Pepperoni

• Proscuitto

• Cooked ground sausage or mini meatballs

• Cooked bacon - crumbled

• Sun dried tomatoes - chopped

• Banana peppers - chopped

• Roasted red pepper - chopped

• Basil - chopped

• Jalapeno - sliced

• Extra Virgin Olive Oil

• Balsamic vinegar

• Solid wrapping paper or table cloth - optional

• White or black paint pen or Sharpie - optional

Directions:  

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

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

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

 CHEERS TO A HAPPY CHRISTMAS!!! 

Lou Lou's Bourbon Pound Cake

This recipe comes from the grandmother of one of my best college girlfriends, Sara. She called her Lou Lou. A couple of years ago, Sara shared some recipes with me from her grandmothers cookbook that was passed to her, and this one was one of my favorites because it's beautiful and delicious. I wish I could express to you guys in words how unique and special this cookbook is. Every time she sends me a new recipe or something her grandmother wrote to her from it, I am in complete awe. A lot of the book is hand written and some of the recipes are ​unlike anything I have ever heard of or seen in all my cooking years - and I mean that in the best way. I told her the other day that I hope she has it locked in a fire-proof safe because this cookbook, y'all, is ANTIQUE GOLD! I am grateful for Sara's long time friendship and these recipes she shares with me. I hope she continues to send me treasures from this piece of family history! 

Grocery list: ​

• 1 lb butter or margarine ​

• 3 cups sugar ​

• 8 eggs - separated ​

• 1/3 cup bourbon ​

• 3 cups flour - sifted ​

• 2 tsp vanilla ​

• 2 tsp almond extract ​

• 1/2 cup chopped pecans ​

Directions: ​

Cream butter and 2 cups of sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Add flour, alternating with bourbon and flavorings, mixing until smooth. After each addition, stir in nuts. Beat eggs whites until foamy; gradually. Add remaining sugar, beating until stiff peaks form. Fold egg whites into egg yolk mixture. Pour batter into well greased 10 inch bundt or tube pan. Bake at 350 degrees, 1 hour & 20 minutes or until ​cake pulls away from pan. Cool 10 minutes, remove from pan, sprinkle with powdered sugar of desired. 

​CHEERS TO A HAPPY CHRISTMAS! 

Christmas Fettuccine

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

Grocery list (4 servings):  

Pasta  

• 2 cups all-purpose flour

• 1 cup semolina flour

• 2 whole eggs

• 3 egg yolks

• 1 tsp olive oil

• Dash of Kosher salt

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

Sauce  

• 1/2 stick butter

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

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

• 1/2 tsp freshly grated nutmeg

• 1/4 tsp all-spice

• Kosher salt

• Pepper

• 1 cup Parmesan

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

Directions:  

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

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

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

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

CHEERS TO A HAPPY CHRISTMAS!  

A Thanksgiving Feast: Recipes to Inspire you

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

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

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

Main Dishes 

Truffled Turkey with Truffle Gravy

Apple Date Stuffed Pork Tenderloin  

Creamy Butternut Lasagna 

Proscuitto Wrapped Pork Tenderloin with Fig Glaze  

Homemade Truffle Gnocchi 

Homemade Ricotta Raviloi with Brown Butter Sage Sauce  

Starters and Sides  

Pumpkin Beer Soup with Bacon and Dates  

Butternut Squash Soup with Apple Relish

Crispy Brussel and Spinach Salad

Very Merry Salad  

Dirty Cajun Basmati Rice  

Sweet and Spicy Roasted Squash  

Sweet Treats

Nenne's Famous Pecan Pie  

Vanilla Chai Coffee

Bourbon Peach (or Pear) Pecan Galette  

Pumpkin Dumplings  

Death by Chocolate Cake: Two Ways  

Apple Crumble Tart with Butter Brickle Ice Cream  

Cherry Almond White Hot Chocolate  

CHEERS TO HAPPY EATING AND A HAPPY THANKSGIVING!!!  

A Fuss-Free, Fancy Thanksgiving: Tips from a Personal Chef

​Turkey Day always seems to sneak up on us. November rolls around and Thanksgiving is immediately on your mind, you have nearly a month to plan the perfect dinner, but the next thing you know, the big day is just right around the corner. It all sounds so stressful, but the good news is, it doesn’t have to be. It only takes a few days to plan a lovely, enjoyable Thanksgiving celebration. All it takes are simple details and plan-ahead organization. As a personal chef, most weeks feel like the week of Thanksgiving for me. These tips that I use every week to plan my dinners and events will put you right on track to being the host with the most on Thanksgiving Day.

Fuss-Free

Plan Ahead and Make Ahead

-Grocery shop over several days. Three to four days before, buy all items that store easily over time. One to two days before, buy items you want to serve at their freshest.

-Use a “lists” app to grocery shop. Write out your menu then create a different grocery list for each dish you plan to make. Check off each ingredient as you go.

-Clean your refrigerator out before you go grocery shopping. It’s great to start the holidays with a clean, organized fridge, plus you’ll need plenty of room for all the ingredients you bring home.

-Make ahead as much as possible. It may surprise you what all can be made a stored in plastic containers days before – dressings, sauces, even some veggies can be chopped a day or two before. When storing, label containers by using tape and a marker. Reheat or finish day-of.

-Write out an organization sheet. It should include days of the week and what you plan to make and store on what day. Highlight and cross off as you go.

Don’t Overcomplicate the Menu

-Make dishes with few ingredients. This will help your grocery trips flow and your days in the kitchen quick and easy.

-Don’t insist on having all the traditional Thanksgiving dishes. If it helps, narrow it down by taking a poll and choose the most requested dishes.

-Know it’s ok to have a simplified dinner. One main dish and two to three sides never hurt anyone’s feelings. As long as the food is really delicious, everyone will be happy.

-Ask your guests to be responsible for the appetizers or desserts. That takes one course off your back and will make you feel more at ease when in the kitchen.

Fancy

Entertain with Organization

-When guests arrive, they will immediately ask if they can help with anything. Give them a glass of wine and put them to work. It helps to already have a list of what each person can do.

-Have simple appetizers out when guests arrive. It doesn’t have to be anything complicated, just a few little nibbles for everyone to snack on before the big dinner.

-Scatter appetizers on different tables and in different rooms. This gets guests mingling and keeps them out of the kitchen while you work.

-Set up a drink station away from the kitchen. Consider having one simple signature cocktail, wine, beer, water, and various non-alcoholic beverages. Everyone can serve themselves – it keeps them occupied and you don’t have to worry with asking what every guest wants to drink when they arrive.

Make the Day an Event

-Don’t just have a dinner party. Have a party! Be prepped for guests to come early and spread each course out. It’s also fun to pair wine or cocktails with each course then have coffee, espresso, or cappuccinos with dessert.

-Set a beautiful table. Include your nicest dishes and a floral or DIY centerpiece. It doesn’t have to be anything expensive, just make the effort. Also, consider setting the table the day or night before - less to worry about on Thanksgiving Day.

- Speaking of centerpieces, this Darling Pumpkin Cheese Board doubles as a centerpiece and a fabulous start to the meal!  

-Ask everyone to dress up. Seriously, what ever happened to the days when people dressed up for dinner? It’s Thanksgiving – it only comes once a year – dressing nicely is a must!

-Have plenty of entertainment. Football on in one room, music playing at dinner, and maybe a holiday movie to end the night. There should be something for everyone.

Very Merry Salad

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

Grocery list (serves 6 to 8):

• 1/4 cup extra virgin olive oil

• 3 tbsp apple cider vinegar

• 1 1/2 tbsp maple syrup

• 1 tsp ground cinnamon

• 1 tsp Dijion mustard

• 1/2 tsp Kosher salt

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

• 1 cup walnuts - toasted

• 1 pomegranate - seeded

• 1/2 cup dried cranberries

Directions:

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

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

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

CHEERS TO HAPPY EATING!!!  

Truffled Turkey Breast with Truffle Gravy

While I'm not the biggest fan of Thanksgiving food, turkey is one part of it I always look forward to. When I was a kid my mom used to make me and my brother non-Thanksgiving dishes because we despised the traditional food so much. As a grown up, I've gotten over my pickiness, but it's still not my favorite, so I like to put a spin on the expected dishes to make them more fun but keep things classic. 

Some people like dark meat, others like white meat... The good news is, nowadays, you can buy them already separated for you and the cook time is quicker which means more time with the family! The truffle addition to this turkey makes it unique and the gravy makes it extra decadent. You could do this with any part of the turkey or the whole bird! 

 Grocery list: 

Turkey:  

• 1/2 cup truffle butter or lard

• 1 tbsp olive oil

• 2 tsp minced garlic

• 2 tsp kosher salt, plus more for sprinkling

• 1 tsp truffle salt

• 1 tsp pepper, plus more for sprinkling

• 1 (4 to 5 lb) whole, bone-in turkey breast

Truffle Gravy: 

• 1 tbsp truffle oil

• 3 tbsp all-purpose flour

• 1 1/2 to 2 cups chicken stock, plus more for thinning

• Kosher salt

• Pepper

Directions:

1. Preheat oven to 325 degrees. Combine the truffle butter or lard, olive oil, garlic, kosher salt, truffle salt, and pepper in a small bowl. Rinse the turkey well and pat dry. Turn the bird over and sprinkle kosher salt and pepper lightly all over the backside of the breast. Place skin side up, on a rack over a baking sheet.

2. Using your fingers, loosen the skin of the breast and smear half the butter mixture all over the inside of the breast. Smear the remaining butter over the skin evenly. Roast for 1 1/2 to 2 hours or until the thickest part of the breast reads 165 degrees. Tent with foil.

3. Heat a medium saucepan over medium high. Pour the turkey drippings from the bottom of the baking sheet and the truffle oil into the saucepan. Whisk in the flour and continue whisking for about 2 minutes until cooked. Slowly pour in the chicken stock, whisking constantly until thickened. Lower heat, add salt and pepper to taste and more stock to thin. Carve the turkey breast meat off the bone, slice into pieces, and serve warm gravy alongside. 

CHEERS TO HAPPY EATING!!!