Sausage Kale Soup with Sage Chestnut Pesto

For those cozy nights in, this soup is hearty without all the heavy stuff. The fall flavors are a soup party in your mouth. And the leftovers are even better the next day. The pesto is herby and creamy and perfect for the season - make an extra batch for pasta or crostini! 

Pesto: 

1 1/2 cups stemmed, well-chopped Lucinato or Tuscan Kale

1/2 cup sage leaves

7 peeled, cooked chestnuts (you can find these during the season in the fridge section or canned)

2 tablespoons apple cider vinegar

Kosher salt, freshly cracked pepper

3 tablespoons good-quality extra virgin olive oil

1 tablespoon olive oil

1 onion chopped

1 1/2 cups sliced rainbow or regular carrots

Kosher salt, freshly cracked pepper

3 fully-cooked, spicy chicken sausage links - crumbled or chopped

1 tablespoon dried thyme 

1 teaspoon lemon pepper

7 cups chicken stock

1 (2 inch) Parmesan rind

1/4 pound Pipe pasta or similar

Make the pesto. Combine the kale, sage leaves,  chestnuts, vinegar, about 1/4 teaspoon salt and pepper, and olive oil in a food processor. Pulse until smooth. Refrigerate or set aside until ready to use.

Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and a heavy dash of salt and pepper and sauté until soft. Add the sausage, thyme, and lemon pepper and sauté another minute. Pour in the chicken stock and add the Parmesan rind and pasta. Bring to a boil then summer until pasta is cooked but al dente. Mix in the pesto, taste for seasoning, and add more salt and pepper if needed.

Chorizo Smoked Gouda Sausage Balls

Sausage balls ARE Christmas to me. Such an old school recipe that never actually gets old - I simply insist they're at every gathering! I wanted to amp them up a bit last year though, giving them the Cooktales twist, and this recipe was the big winner! Chorizo and Smoked Gouda... seriously y'all, just think about that for a second. Heaven. 

1 pound chorizo - room temperature 

1 pound Jimmy Dean hot sausage  - room temperature 

5 cups shredded Smoked Gouda - room temperature 

4 cups biscuit baking mix 

* This recipe makes an extra large batch, but balls can be cooked and frozen for a later use. For a frozen batch, just reheat for 8 to 10 minutes in a 400 degree oven. 

Preheat oven to 400 degrees. In a large bowl, mix together the room temperature chorizo, hot sausage, cheese, and baking mix until thoroughly combined. Using a miniature ice cream scoop (or a spoon) form sausage balls - they should be about 2 tablespoons in size. Place on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes or until golden in color. Serve warm or at room temperature.

11 Napa Worthy Trader Joe's Wines under $15

If you know anything about me and Tres, you know we love our Napa wines. We are serious Napa Valley regulars and have tasted our share of wines from the well-known wine travel destination. Now, I wouldn't call us "experts." We love wine with food and have been to multiple wine regions all over the world, so we have learned a bit about it over the years. But experts? We know what we like, we know how to pair it with food, and we typically like the good stuff. That's about it. 

Of all the wine regions we have visited Napa is our favorite, but wines from there tend to be quite pricy. I happen to think (aside from what a lot of people think are "Disney World For Adults" popularity destination prices) most of the wines are worth it. Of course, that can't be said about all the expensive ones - we've had extremely pricy pours that I couldn't POUR OUT quick enough - but the ones that are good are REAL good and worth every dime. 

Last time I was in Napa with my mom we met up with some well-traveled, wine savvy friends. When one of them started passionately talking about how delicious some of the Trader Joe's $4 wines are, I couldn't help but count down the days until the Memphis location opened so I could try them. Since the opening, I've taken it upon myself to find lower-priced wines somewhat comparable to the more expensive wines we love. When you share a bottle a night more often than not, this becomes very necessary. What I discovered downright shocked me. Some of these wines aren't only lower-priced but they're CHEAP - and they're GOOD!

I have now replaced my regular $25-30 a night bottles with $4-10 bottles - no joke. Here's my list with short descriptions. I hope you find it helpful and load up next time you visit Trader Joe's! Remember though, everyone has a different taste for different wines so feel free to venture out and find your own favorites. This list will give you a good starting point! 

$9.99

I had to include at least one fizzy on this list, and this one is solid. A product of France, it has that authentic champagne taste without the heavy authentic champagne price tag. 

$9.99

Since our trip to the south of France last year, I have been extra particular about white wine. As in, I rarely find crisp whites I like anymore unless they come from that region. I have no idea what region this wine comes from, but it is from France and it's my new favorite cheap white. It's so very similar to the crisp, clean whites I fell in love with in Nice, Cannes, and Provence. 

$12.99

I'm a chardonnay gal through and through, particularly in the fall and winter. There's nothing like a creamy, buttery chard cozied up fireside. But the cheap stuff doesn't cut it when it comes to this type of wine. As much as I love chardonnay, "wedding chardonnay" (as I call it) makes me cringe - if you've ever had a cheap, bad chard you know what I'm talking about. For awhile, I was so addicted to Rombauer Chardonnay but got tired of paying for it, so I started going to wine stores asking for lower priced copycats. Let me tell you, they're not easy to find. Most good chardonnay has a higher price tag. This Trader Joe's version comes from the Carneros region (where many delicious Napa Chardonnays are made) and it tastes like it - for a shocking $12.99! 

$7.99

Tres prefers sauvignon blanc when it comes to whites, and this one is Tres-approved. Citrusy, refreshing, bright and crisp - it would pair wonderfully with Thanksgiving turkey, chicken, or white fish. 

$3.99

My choice for a white table wine, a sangria, or a big party you want to buy decent wine for but don't want to pay too much. It's light and goes down easy. Not a to-die-for wine, but will do the job when you need something lower priced.  

$9.99

Fruit forward, smooth, a bit of berry and cream - this is my current top TJ's pick. It reminds me so much of some of my favorite easy-drinking, yet full body reds from Napa. It's also from Paso Robles, another California region of wine we tend to favor. When in doubt, I tend to choose wines from Paso - they rarely disappoint for the price. This one is so very good!!! 

$9.99

Another Paso pick, I've purchased this bottle almost every time I've made a TJ's trip. I just keep coming back to it because it's that good. It's deep, bold and oaky, but with some of that jam flavor I love in some of my favorite good cabs. 

$6.99

I love a good blend, and this one is the perfect example of a nice quality one for less money. Earthy, a bit peppery, with hints of deep fall fruit - this is a great wine for colder seasons. Use a wine aerator or let breathe for a bit before enjoying for the complete experience with this one. 

 $6.99

Light, easy to drink - your typical good pinot. Would be fabulous with deer meat and duck cooler months, great with light meats in warmer months. Don't be scared to chill this one in the fridge slightly during hot summer days. 

$3.99

This is my pick for red table wine or when you need red in abundance for large parties and entertaining, but truth be told this may be my #2 pick behind the Liberte - mainly because the price doesn't match how good the wine actually is. I have been opening bottles of this night after night on repeat, and I think it gets better every time I drink it. No, it's not the best red you'll ever drink but for the price, it'll become your favorite weeknight red to just plow through. 

$5.99

Newest find to the list. I randomly picked this bottle, put it in the wine fridge, forgot about it, and when we found it and started drinking it, Tres said, “Is this one of our good bottles?” I couldn’t answer him because I couldn’t remember where it came from. I finally came to the conclusion it wasn’t a travel bottle but then I started thinking maybe a friend brought it over. When I was at a TGs last week, I saw it for a whopping $5.99 and was thrilled! Now I can buy this wine to drink every night!!! I thought it was a $20+ bottle but it’s ceratinly not! Yay! 

5 Easy, Healthier Dishes for Your Holiday Table

Healthy and easy doesn't always mean "not as good." These 5 dishes are quick, easy, and beyond loaded with flavor. And they're not SO healthy that they're not Thanksgiving worthy. They also make fabulous dishes for easy weekday meals. 

Brown Butter and Crispy Sage Cauliflower Mash

Roasted Maple Creamed Corn 

 Smoky Autumn Salad

 Truffled Turkey Breast with Truffle Gravy 

 Sweet and Spicy Roasted Squash

Roasted Maple Creamed Corn

Can Thanksgiving be healthy without having to give up your favorites? It can definitely be HEALTHIER! This roasted cream corn is a great example, and it only takes about 5 minutes to make. Maple replaces sugar, lower fat products replace the cream and butter. The best part, it tastes as good as the full-fat version! 

2 tbsp reduced fat Irish butter - softened

1 lb bag frozen roasted corn - thawed (Trader Joes has a fabulous one)

2 tbsps maple syrup

1/2 cup light cream, plus more for thinning 

1/2 tsp kosher salt - to taste

1/2 tsp freshly ground black pepper

1 tbsp flour

1/4 cup Parmesan cheese

Parsely - optional

In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Transfer to a bowl. Top with Parmesan and parsley.  

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. Plus, it's a little healthy and you'd never know it! 

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 

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 - keep the skin on these! 

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.

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

Brown Butter and Crispy Sage Cauliflower Mash

Thanksgiving is typically a day where calories don't count, but it never hurts to have a few healthier dishes at your table. I'll be honest, when I eat this cauliflower mash, I don't even miss mashed potatoes. The brown butter and sage give it such a warm fall flavor, and the (fat free) cream cheese gives it such a fluffy, creamy texture. I love this cozy side dish - it'll be at my table all season. 

1/2 stick butter

1 tablespoon chopped sage + 7 whole leaves 

1 head cauliflower florets  

1 garlic clove - chopped 

4 ounces fat free cream cheese  

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly cracked black pepper  

Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks. 

Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a higher speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. When ready to serve, transfer to a bowl and top with the remaining brown butter and whole sage leaves. 

Smoky Autumn Salad

Weekly dinner table or Thanksgiving side, this salad is everything I love about fall and NEEDS to be on your table asap. Smoked Gouda, sweet potato, and smoked almonds... need I say more?! So many unique flavors going on here from sweet and salty to creamy and smoky -  complete with a hint of that cinnamon holiday flavor we all love so much. I can't put into words enough how great this is - I've had few salads I like more - I guess that sums it up? 

 Dressing:

3 tablespoons maple syrup

3 tablespoons olive oil

1 tablespoon Dijon mustard

½ teaspoon cinnamon

Kosher salt and freshly cracked pepper

Salad:

1 large sweet potato – peeled and cubed into 1/2-inch cubes

1 tablespoon olive oil

1 tablespoon maple syrup

½ teaspoon cinnamon

½ teaspoon kosher salt

¼ teaspoon freshly cracked pepper

4 cups spinach

4 cups arugula

1 cup smoked almonds – roughly chopped

1 cup smoked gouda – shredded

In a glass jar or plastic container with a lid, add the maple syrup, olive oil, Dijon, cinnamon, and a dash of salt and pepper. Shake together until combined.

Heat oven to 400 degrees. On a baking sheet covered in foil, toss together the sweet potato cubes with the olive oil, maple syrup, cinnamon, kosher salt, and pepper. Roast for 12 to 15 minutes or until slightly golden and tender. Set aside to cool.

In a salad bowl, mix together the spinach and arugula. Top with the cooked sweet potatoes, smoked almonds, and smoked gouda. Pour the dressing over the top and toss together.

Monster Meat Head

If you're going for the scariest meat board ​out there, this is it! I love this board particularly because it's little work for a huge impression. So easy and your guests will love it! Feel free to play around with the charcuterie used - it doesn't have to be exactly like mine. Be creative! 

​​What You'll Need: 

​A plastic or styrofoam skull head 

A dark or wooden board ​

12 to 16 ounces of prosciutto or similar meat

Pepperoni (as much as you need to fit on your board, feed your guests)

Salami (as much as you need to fit in your board, feed your guests) ​

Turkey, Ham, or both (​as much as you need to fit in your board, feed your guests)

Kalamata Olives ​

Banana Peppers ​

Petits Poivrons or cherry tomatoes 

Anything else you like with your meat

Place skull in the center of the board. Drape prosciutto over the skull head (make sure the head is clean before you begin). You may have to tear and stick meat together as you go. Assemble the rest of the meats with the accompanies however you please. Serve. 

How To Have a Halloween (or Fall) Picnic

A picnic can be as simple or extra as you want it to be. When I host picnics for friends or put together a picnic for me and Tres, I think of it as if I'm deciding where to go to dinner - quick, fast, casual, easy OR fancy, frou frou, elegant, and Instagram worthy. Both are fine by me, but a planned, picnic to a lovely setting with a beautiful spread will be relished much longer - my idea of a fabulous afternoon! 

So why a Halloween picnic? Because it's the most beautiful time of year consisting of sweater weather, gorgeous colors, and few bugs! Most people just prefer to be outside this time of year, and it won't be long before the temps drop too low to even think of a picnic. Halloween is simply one of the most fun holidays to celebrate so find a spooky, cozy backdrop and set your perfect picnic of lovely food, a few books, and wine! 

What To Eat: 

To me, a picnic is all about fancy meats and cheeses. Check out some of my Halloween meat and cheese boards for inspiration:  

- Witching Fruit Board

- Darling Pumpkin Board

- Spooky Sausage Board

Also a beautiful baguette from the bakery and any spreads (Fig, Apple Butter, Pumpkin Jelly) to go on it works as the perfect centerpiece of any picnic.  

What To Drink:  

A seasonal wine that really speaks "fall" is what I go for on a picnic. A deep red that's still light enough for the day time or a buttery chardonnay to warm you on the inside. I'm also all about an Oktoberfest or Pumpkin brewsky, so you decide!  

What to Pack: 

• A beautiful neutral colored blanket to act as a backdrop for your food. Food shows up better on neutral colors.

• A pretty picnic basket. I got one years ago and use it constantly. Plus it's so pretty in photos. If you can't find a picnic basket Michaels and Hobby Lobby has loads of cute little baskets with handles.

• Books! I prefer any type of campfire tale stories - The Scariest Stories You've Ever Heard and Scary Stories to Tell in the Dark are ideal!! Actually, they're life!!! If you didnt grow up reading these books, buy them for your children or future children!

• Platters or Cheese Boards and utensils for food

• Wine glasses - nothing beats the real thing. We always take glass wine glasses with us on picnics.

• Little hints of Halloween - a pumpkin, a skull, a skeleton dog - haha! It just brings it all to life.

Rufus?! Is that you?!

Where To Go: 

• Your favorite park

• Your backyard (no one said you have to leave home)

• A campground or the woods

• The drive in movie (new Halloween movie. anyone?)

• A cemetery (if you dare! Seriously though, some actually have picnic areas).

Witching Fruit Board

My pretties, THIS is the most witching cheese boards of all cheese boards: The Witching Fruit board.. #3 in the Top 5 Halloween Meat and Cheese Board Countdown (see the Darling Pumpkin Board and the Spooky Sausage Board)! It's complete with delicious creamy, light, crowd-pleasing cheeses and the most delightful fruit to pair. I can't even deal with how Halloween-glam this one is. How something can be stunningly elegant and disturbingly sinister at the same time, I don't know but this board does it!! I think the extra large antique-ish platter does it - I found it at Michael's! Have fun with this one - purple fruits, red fruits and all the best cheeses! 

​​Brie (bake at 350 degrees for 5 to 10 minutes)

​Pomegranate​ seeds 

​Balsamic syrup ​

​​Aged white cheddar

Gouda​

​​Any other white cheese you love 

​Cranberry Goat Cheese ​

​​Purple grapes

​Figs ​

​Blueberries ​

​Plums ​

​Dates

​Fig or Grape jam ​

​​Brown rice crackers

​​Place the baked brie in the middle of the board. Cover in pomegranate seeds and drizzle with balsamic syrup. Arange the other cheeses, fruits, jam, and crackers around the baked brie. Serve. 

Spooky Sausage Board

Introducing #2 of 5 Halloween Meat and Cheese Boards to inspire you to entertain this month: the Spooky Sausage Board happens to be one of my favorites! I make this one for our Halloween party every year because it feeds a lot of people at a lower cost - we've had close to 100 people at our Halloween party before so this big board of meat comes in handy. It's also a lot of fun for friends to get a "flight" of different sausages to sample. Plus, it's the perfect centerpiece for an erie Halloween table. Make sure you get all the props: skull heads, skeleton arms, and plastic spiders - all also low cost at any dollar store! 

What You'll Need: 

6 to 8 different sausages - you can get as creative as you like with the selection - I like: 

• Kielbasa

• Andouille

• Cheddar Bratwurst

• Chicken Apple

• Chorizo

• Mild, Spicy, or Sweet Italian - or all

• Another chicken variation

2 to 3 sauces - I like:  

• Good Quality BBQ Sauce

• Whole Grain Mustard

• Dijonnaise or Honey Mustard

Sliced Pickles

Small Bowls for Sauces  

Extra large wooden board or several small boards placed together 

Sticker labels (I like chalkboard because they're black and go with my tablescape)  

Glitter Skulls  (Dollar store)

Plastic skeleton arms or hands (Dollar store)

Plastic spiders (Dollar Store) 

Toothpicks

Grill all sausages until fully cooked. Place each kind together on a separate plate - make sure you label each plate so you don't forget which sausages are which. When cooled, slice each sausage into pieces and set aside on the same plate. Spoon sauces into small bowls. Place pickles into another small bowl. Line the bowls down the middle of the board or your table. Arrange sausages on the board or boards, keeping like sausage together. Label each sausage. Decorate with skulls, skeleton arms, and spiders. Add container of toothpicks to the side or on the board. 

Darling Pumpkin Cheese Board

The first of Five Halloween Meat and Cheese Boards I have coming to you this month! I particularly love this one because it's so dainty and beautiful. It could also be stretched on to use for Thanksgiving if you don't have a reason to make it for Halloween. Or make it for both! For crying out loud, it's ALL PUMPKIN!!! 

Pumpkin Baked Brie:

• Brie cheese wheel

• Pumpkin Butter

• Ground cinnamon

Nutty Pumpkin Goat Cheese: 

• Goat Cheese log

• Candied or Praline walnuts or pecans

• Pumpkin pie spice

Pumpkin Seed Smoked Gouda:  

• Smoked Gouda chunk or wheel

• Toasted pepitas

• Pure maple syrup

Pumpkin Mascarpone: 

• 4 ounces Mascarpone cheese

• 2 heaping tablespoons pumpkin puree

• 2 tablespoons (or to taste) maple syrup

• 1 teaspoon pumpkin pie spice

Other Accompanies: 

• Pumpkin trail mix (I got mine at Target)

• Pumpkin butter or jelly

• Candied ginger slices (nut and wellness aisle of the grocery store)

• Pitted dates

• Extra pepitas

• Extra candied/praline nuts

• Whole grain or Flax Seed crackers

• Cinnamon crackers (Blue Diamond Honey Nut Thins are to die for)

• Rosemary sprigs

• Mini pumpkins or gourds

Bake Brie for 5 to 10 minutes at 350 degrees until soft but not oozing. Top with a heavy dollop of pumpkin butter and sprinkle with cinnamon.  Set aside. 

Place Goat cheese on a plate. In a food processor combine about 1/4 cup of the candied nuts with about 1/2 teaspoon of pumpkin pie spice until it turns to a dusty crumble. Pour over the goat cheese and roll cheese in the nuts until completely covered. Set aside. 

Place Smoked Gouda in a plate, top with pumpkin seeds and drizzle with maple syrup. Set aside. 

In a bowl, stir together the Mascarpone, pumpkin purée, maple syrup, and pumpkin pie spice. Spoon into a small white, brown, or copper bowl and sprinkle with pumpkin pie spice. 

Put ingredients such as nuts, pepitas, and pumpkin butter in small bowls. Arrange cheeses and accompaniments on a marble, white, or copper platter - or a mixture of all - it's fun to stack and get creative. Add cheese knives and serve. 

Green Goddesses Chicken Salad with Apple and Avocado

Green Goddess dressing rarely gets a rap of being healthy but this one actually is. This is one of the best chicken salads I have ever made/eaten, and it's perfect for a summer party or picnic! The apple and avocado make it a little sweet, crunchy, creamy, and decadent - and in my opinion, it's what makes this salad over the top delicious! 

1 1/2 pounds boneless skinless chicken breasts 

1 tablespoon olive oil

Kosher salt and freshly cracked pepper

1 cup plain yogurt or Greek yogurt

3 tablespoons low-fat mayonnaise

1/2 cup parsley leaves

1/2 cup roughly chopped basil leaves

2 tablespoons tarragon

2 tablespoons chives

1 small garlic clove - peeled and chopped

2 teaspoons anchovy paste

1 large lemon - juiced

2 tablespoons extra virgin olive oil

1 large Granny Smith apple - diced small

1 large avocado - pitted and cubed

1 loaf sourdough bread - sliced and grilled

Arugula (optional)

Heat oven to 425. Rub chicken breasts on both sides with olive oil and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes or until cooked through. Let cool.

In a food processor, add the yogurt, mayonnaise, parsley, basil, tarragon, chives, garlic, anchovy paste, lemon juice and olive oil. Blend together until completely combined and creamy. Sauce should be slightly green - you may have to scrape the sides down and few times to get the right consistency.

Cube cooled chicken and place in a large bowl. Add the dressing and apple and mix together throughly. Lightly fold in the ripe avocado so they stay somewhat cubed. Serve on grilled sourdough with arugula if desired.

Healthy Baked "America" French Toast Minis

It's always necessary to splurge on any holiday, but in July, it's swimsuit season! We have a beach vacay coming up, so I'm doing everything I can to keep it together. Something about my healthy eating habits have resulted in me waking up every morning completely starving, and while I'm typically not a sweets person, I've been craving something sweet lately to go with my morning coffee. These are the perfect healthy breakfast or even dessert to have on Independence Day! As a matter of fact, I've made them every week for the past month! 

Nonstick spray

6 to 8 slices of whole grain bread - cubed or torn into pieces

8 strawberries - cubed small

3/4 cup blueberries

4 ounces fat-free cream cheese - cubed small

8 eggs

1/4 cup almond or cashew milk

3 tablespoons maple syrup, plus more for serving

1 teaspoon vanilla

1 teaspoon cinnamon  

1/4 teaspoon salt

Heat oven to 375 degrees. Spray an 8-cup mini loaf pan or a 12-cup muffin tin well. Evenly distribute the bread pieces, strawberries, blueberries, and cubes cream cheese in each tin. 

In a medium bowl, whisk together the eggs, milk, maple, vanilla, cinnamon, and salt. Pour evenly into each loaf or muffin cup. Bake for 15 to 25 minutes or until golden and cooked through. Time will vary depending on tin used - watch closely. Serve warm or room temperature with a drizzle of maple syrup or fat-free whipped cream. 

11 Places to Eat at Disney World Not in a Park

For a long while, Disney was not necessarily a food lover's dream. It was simply a place to park hop, grab a few bites on the go, and quickly find a pillow to get a few hours in before the next day. Today, I find it to be much more a place for food lovers to spend a few extra days just to chow down on some good eats. 

Two things: I love food (duh) and I know Disney like the back of my hand. Really though, I can't even count the number of times I've been to the home of Mickey and Minnie - if I had to guess I would say 50+. That's just a guess but I'm pretty sure it's not an overestimation. Not that I'm a crazy Disney fan or anything - I'm really not at all. To explain, I used to work for the cheerleading company, Varsity, that puts on all the ESPN shows broadcasted from Disney's Wide World of Sports. I would go anywhere from 5 to 6 times a year. That's not including the years I cheered. Not to mention, my husband also works for the company so he frequents Disney several times a year (and sometimes stays for 2 to 3 weeks). Just so I'm not home without him for that amount of time, I still jump on that Disney train occasionally - toot toot! 

So let's get down to business. Where do I eat when I go? I have some staples that have been there for years that I frequent but most of my favs are new joints. Here's my list... and none of it's in a park. 

Bonnet Creek

This is my favorite area in the Disney area. The hotels are fabulous and the restaurants in them are superb. They're a little more fancy so perfect for date night. 

La Luce

Hands down, favorite restaurant in the area. Sometimes I'm only in Orlando for like 48 hours but I always make sure this is in the food rotation. Fantastic Italian food - authentic but with fun modern flairs. Love can't even describe!  

Bull and Bear

Fancy-schmancy... I absolutely love this restaurant but it's definitely pricey. The atmosphere is very romantic, candle-lit, the menu is absolutely phenomenal and fun, and the food will knock your socks off. It's a good date-night spot if you're going without kids and really is worth the money.

Deep Blu

A seafood lover's dream with an open kitchen to a white tablecloth dining area. Amazing fresh fish dishes, delightful seafood towers, and crafted sushi rolls - this place has it all. If you love fresh seafood, this is your place. 

Disney Springs

Kind of a park? I don't think it's considered one but it's new, hip, happening, and in the middle of all Disney. If you went to Disney back in the day, you'll remember this as "Treasure Island." It's been completely redone and holds serious good eats. This is great for the kids, without the kids, or even alone (I had a blast here bopping around by myself last month)!  

Morimoto Asia

If I had one restaurant that's convenient to a typical Disney schedule, this would be it. I'm not even a huge Asian food fan and this restaurant is life... I'm obsessed. Get the steamed BBQ Pork Buns, the spare ribs, and the Morimoto Buri-Bop. You will go back for those 3 things. I promise. 

STK Orlando

Just a really fun restaurant with good steaks and sides. There are several STKs all over the country, so if you've been before, maybe you can skip it but if not, go! Be prepared for loud music... it's kind of like a restaurant inside of a club. Really fun with friends!  

Chef Art Smith's Homecomin'

Ok, so I've been here twice - once was over the weekend and the other was on a Monday. I'll say this, my weekend experience had me put this restaurant on the list. The weekday experience had me almost not. But here it is. If you like southern food, this is a gem - amazing friend chicken, mac and cheese, and literally perfect grits (if you know how I am about my grits, this is a huge statement from me... I hate grits almost everywhere but at my house). However, the second day I went was a little flat. I say take the chance and hope you have an experience like I did the first time! 

Jaleo

GO HERE!!!!! A José Andres restaurant, so you can’t go wrong but this one is a gem originally out of Vegas and beyond great! It’s one of the restaurants that made me fall in love with Vegas, and now I get to go in Orlando! Authentically delicious tapas and a menu you’ll need help reading, but it’s so much fun! Ask what to order.

Lake Buena Vista

This area is kind of the "town" of  Disney. It's where all the fast food and chain restaurants are - - and most importantly, the fantastic outlet mall. Aside from all the food joints you'll typically see at home and all over the country, there are 2 local places worth checking out.  

Johnnie's Hideaway

Great "Surf and Turf" style restaurant with fresh seafood. They're known for their stone crab and it's delicious. The back patio and bar is lively, fun, and reason to go all on it's own. 

Miller's Ale House

This place is a little nostalgic for me, as it was the first real restaurant I ever went to that wasn't a "Disney" restaurant. It's very casual, bar style food, but I just love it. It's a great place to watch a game and throw back a few beers. I love the zingers and the Cajun chicken pasta - I eat like a kid at this place. 

Celebration

Celebration is an adorable little community in the Disney area. It's like it's own little village with lots of little boutiques and local eating joints. The houses are lined close together, all so immaculate and with such detail. I had to spend the night at the hospital in Celebration once, as I was rushed there in an ambulance for a kidney stone. Unimaginable pain and possibly the worst situation of my life as I was supposed to be working all weekend, and instead I was hooked up to an IV in a hospital bed. But leave it to the cute town of Celebration to have a hospital that felt like the "happiest place on earth," complete with Disney character wallpaper. Probably not a necessary story to tell, but maybe it puts the charming little town of Celebration in perspective. 

Celebration Town Tavern 

The patio here is just great and the lobster roll is everything. You HAVE to get the lobster roll.  

Holler and Dash

I would normally never put a restaurant on my list I haven't visited myself, but this place has been on my list for awhile, as I've heard from numerous people it's absolutely delicious. It's a breakfast/brunch joint, and people rave about this place! Knowing another Orlando trip is always in my future, I'll be going here on my next visit. 

Pickled Peach Salad with Smoked Almonds and Cranberry Goat Cheese

Peaches are my go-to this time of year. If I'm at a farmer's market, I'm getting a whole lotta them. Since my Peach Buratta Salad from the cookbook, this is the best Peach Salad I've ever made!! Y'all, this is mind-blowing good and should be your new weeknight favorite! 

 4 servings 

Pickled Peaches:

4 peaches - core removed and cut into thick slices

1/2 small red onion- sliced thin

1 1/2 cups white vinegar

1 1/2 cups water

1/4 cup sugar

1/3 cup maple syrup

1 teaspoon Kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon pepper flake

Salad:

1/2 lemon - juiced

1 teaspoon honey

1/4 cup olive oil

Kosher salt and fresh cracked pepper

8 cups spinach arugula mix

1/2 cup cranberry goat cheese - crumbled

1/4 cup smoked almonds - roughly chopped

1/4 cup minced crystallized ginger

Place peach and onion slices into a large bowl. In a saucepan, bring water, vinegar, sugar, maple syrup, salt, cinnamon, and pepper flakes to a boil. Take off the heat and let cool slightly for about 10 minutes. Pour over the peach-onion mixture and let sit for about 30 minutes.

Drain and set the pickled peaches and onions aside, retaining 2 tablespoons of the liquid in the same large bowl. Add the lemon juice, honey, a dash of salt and pepper, and whisk in the olive oil until combined. Add the spinach arugula mixture and toss together until coated. Plate in a large salad bowl to share or on four separate plates with the cranberry goat cheese, smoked almonds, and crystallized ginger over the top.

CHEERS TO HAPPY EATING!!! 

Andrea's Cooktales: A Keepsake Cookbook Calendar

The official launch of my very first cookbook is underway! On May 10, the book will officially be released in stores and we will be celebrating with a Book Launch Party and Book Signing at Novel in East Memphis! I hope you can all make it!

Until then, I wanted to inform you all where Andrea's Cooktales can be purchased online. In addition, I wanted to include an events and book signings calendar. There are several book signings and appearances coming up, but I'll be adding to the calendar throughout the year so you all know where to find me! 

WHERE TO BUY

WHERE TO FIND ME 

April 28-30: Orlando, FL - ICU

ICU Cheer and Dance Worlds, I'll be around and have books - holler!!

May 3: Germantown, TN - Mozelle

Mozelle Boutique Spring Sip and Shop, buy some cute clothes and a cookbook! 6pm 

May 8: Memphis, TN  - Live at 9

I'll be doing a cooking demo and talking about the book - set your DVRs! 9am

May 10: Memphis, TN - Novel 

BOOK LAUNCH PARTY AND BOOK SIGNING!!! This is the official launch of the book - be there to celebrate with me, all the fabulous people behind the book, Novel, and Joes Wines! We will be pairing a wine with several appetizers from the book. There will be book signing, a cooking demo, and food giveaways!! 6pm

May 12: Hernando, MS - Farmer's Market  

Join me in my hometown for a cooking demo, sample from the book (a pasta dish inspired by the Hernando Farmers Market), and purchase the book! 9am to 12pm 

May 17: Memphis, TN - The Mighty Olive 

I'll be doing a cooking class, demoing recipes from the book and signing copies of the book! Plus, you'll get to sample it all! The book will be available here so if you can't make it to the class, but a copy when you pick up your olive oil! 

 May 25-27: Knoxville, TN

TBD

June 1-3: Atlanta, GA

TBD

OTHER POTENTIAL LOCATIONS THIS SUMMER: 

Cleveland, MS

Atlanta, GA - a couple of visits  

Nashville, TN  - a couple of visits 

Little Rock, AR

Oxford, MS

Jackson, MS

7 Places to Eat and Drink in Palm Springs

If y'all follow my story on Instagram, you know by the looks of last week, I'm obsessed with Palm Springs. It's honestly one of my favorite places on earth, and lucky enough, Tres and I have visited every year for nearly 10 years now. Every time I go back, it feels like home. It's small enough and so charming, it's easy to warm right up to it and feel like you live there. About two hours from LA, two hours from San Diego, and one and a half hours from Temecula Valley wine country, the day-trip possibilities are endless - not that you need the day trips though, Palm Springs is the perfect 3 day getaway all on its own! If you happen to visit LA or San Diego and want to change it up a bit, try a day trip here. It's pretty fantastic. Oh so worth it! I've eaten nearly everywhere in Palm Springs and you can see my full Palm Springs Guide here. But I wanted to narrow the food list down to absolute must-haves. 

 Cheekys 

 Breakfast/Brunch/Lunch

Every person who has been to Palm Springs or lives there will more than likely recommended this super-happening brunch spot before they recommended anything else. And it's for good reason. Get the bacon flight to make your life right. And anything on the brunch or lunch menu is just fabulous! You may want to go here for the brunch one day and lunch another. 

 Sherman's Deli & Bakery 

Breakfast

For an early breakfast to get the day started, you can't go wrong with Sherman's. It's a traditional breakfast diner, and the food is absolutely to die for great! If I want a hearty, good breakfast early in the morning, this is my first stop. 

 Azucar at La Serena Villas 

Lunch

Cute, adorable, and charming doesn't even do this place justice. It's simply beautiful, cozy, fun, and all the things I can think of!!! If anything, go here to just look at the beautiful decor, but honestly, the food is totally worth it too - the lunch menu is delicious and the blood orange margarita is everything. Plus, the pool view from the restaurant is just perfection.  

 Purple Palm at The Colony Palms Hotel 

Lunch

Poolside lunches are where it's at in PS, and this one is one of my favorites. The pool is gorgeous, the cocktails are fabulous, and the food is worth raving about. Whatever you do, get the burger with chorizo spread. I don't even know what to say besides that's probably the best burger I've ever had. 

Workshop Kitchen + Bar

Dinner

You'll walk in and not even be able to get over the decor in this place  - it's amazing and worth the dinner itself. I have said before, I think the atmosphere here is better than the food. I thought that until I had their fish special. I don't know if it'll be on the menu again, but whatever the special is, I recommend getting it. The cauliflower, Brussels sprouts, and duck are also fabulous. 

4 Saints

Dinner  

This is a new place and it's great for either cocktails or dinner - or both. The drinks are fantastic and the food is playful, unique, and so so good. This one's a little pricy but just YUM. Whatever the fish dish is called that comes out in a smoked dome - get that (in pic above)!!! 

 Bootlegger Tiki

Drinks 

I don't leave Palm Springs, period, without coming here for a cocktail or two. It opens late afternoon and stays open late night and it's just superb!!! The drink list is huge but get one of the staff to help you pick - they're great. And the atmosphere is everything. It's the perfect little hideaway! 

Easiest Mini Blueberry Galettes

Quick and easy for the perfect last course of any meal. These can be prepped ahead and refrigerated then popped in the oven right before the dessert course! 

6 servings  

  2 cups blueberries 

1/4 cup, plus 2 tablespoons granulated sugar

2 tablespoons corn starch

 1 tablespoon Marsala cooking wine

1 teaspoon vanilla paste  

1 package puff pastry  (2 sheets) - thawed 

Flour, for dusting  

1 egg - beaten  

Heat oven to 425 degrees. Mix together the blueberries, 1/4 cup sugar, Marsala, cornstarch, and vanilla paste. Let sit for at least 10 minutes 

Using a rolling pin, roll out the 2 sheets of puff pastry on a lightly floured surface until large enough to cut out 4 to 5 inch circles. Using a 4 or 5 inch round bowl, trace circles with a knife and cut out. Place circles on a baking sheet lined with parchment paper. 

Fill each center with some of the blueberry mixture and rustically fold ends over fairly tight. Brush with egg wash and sprinkle with remaining sugar. Bake for about 12 to 15 minutes or until golden. Serve with whipped cream.