Thursday, November 19, 2015

Café Shepherd



A few months ago I visited Pocellino's Craft Butcher in Memphis, TN and it has become a favorite of mine. On my first trip I discovered the "Café Shepherd". It is basically a Vietnamese style chicory coffee with sweetened condensed milk.

Since we live in Georgia, and my favorite coffee isn't easy to come by, I decided to make my own version. The only problem was finding chicory coffee. But after some research, and a quick purchase off Amazon, a box of Community Coffee New Orleans Blend with Chicory arrived at my door.

Café Shepherd

4 cups water
1/2 cup ground coffee
1/2 cup sweetened condensed milk
1 T. vanilla
ice cubes, as needed

Directions:
  • Brew coffee with water using your preferred technique. Pour coffee into pitcher. Stirring, add in the milk and vanilla. Serve hot or chilled with ice cubes.

Thursday, October 29, 2015

Soy & Brown Sugar Glazed Chicken Legs


When your husband says this one can go into the menu pool, you know its going to be featured on the blog... This dish was super simple to make. I paired it with brown rice and steamed green beans (would also be good with broccoli). I didn't add much seasoning to either side dish because the glaze packs a punch and is extremely flavorful. I also wanted to keep it somewhat healthy, using liquid aminos instead of soy sauce.

Soy & Brown Sugar Glazed Chicken Legs

3 lbs. chicken legs
coconut oil spray
1/2 cup liquid aminos
2 teaspoons toasted sesame oil
1 teaspoon minced garlic
1/2 teaspoon white vinegar
1/8 teaspoon black pepper
1 tablespoon cornstarch
1/4 cup water
1 tablespoon butter

Directions:
  • Preheat oven to 425 degrees and line sheet tray with aluminum foil. Place chicken legs on tray and spray each one with coconut oil. Season as desired.
  • Bake chicken legs for 30-45 minutes or until internal temperature reaches 165 degrees.
  • Meanwhile in a small saucepan, heat liquid aminos, sesame oil, garlic, vinegar, and pepper. Whisk constantly until it starts to boil.
  • Make a slurry with cornstarch and water. Add the slurry to the liquid amino mixture and continue whisking until thickened. Add butter to glaze and continue whisking.
  • Once chicken is fully cooked and the glaze is made, dip each chicken leg in glaze and place back on baking sheet. Broil on high for 3-5 minutes or until brown and bubbly.
  • Serve with brown rice or quinoa.
Additions to the glaze:
  • Add a touch of red pepper flakes for extra heat.
  • Fresh grated ginger for a fresh vibrant taste.

Sunday, October 18, 2015

Gluten, Dairy, & Sugar Free Pumpkin Bread

Gluten, Dairy, & Sugar Free Pumpkin Bread



Ingredients:

1/2 cup coconut oil
3/4 cup agave syrup
2 eggs
1 teaspoon vanilla
1 (15 oz.) can of pureed pumpkin
2 cups of gluten free flour (King Arthur)
1 teaspoon baking powder
1/2 teaspoon salt

Directions:
  • Preheat oven to 350 degrees.
  • Cream oil, agave syrup, eggs and vanilla in mixer, add in the pumpkin puree.
  • Add all the dry ingredients together in a bowl and combine with wet until just mixed. If you overwork the batter it will be become chewy after baked.
  • Bake in the oven for one hour or until crust is golden brown.
  • Serve warm as is, or can add powdered sugar for garnish. (However this makes it no longer sugar free...) ;)

Tuesday, September 15, 2015

Gluten-Free Sausage Balls

 
 



I have recently become gluten-free upon my doctor's request. And honestly, it hasn't phased me at all... There are so many alternatives and GF products out now that it doesn't even bother me to remove bread, pasta, cakes, cookies etc. from my diet. I was, however a little upset when I went over to a friend's house for football the other night and realized I couldn't eat the sausage balls they had made. I wanted them SO bad!

After a little research, (and several trips to the grocery store) I finally found a solution! They make Gluten-Free Bisquick! It definitely speeds up the process and you don't have to buy a ton of stuff like GF flour, almond flour, xanthan gum, baking powder, etc. They turned out amazing and I couldn't even tell they were gluten free! They will definitely be a staple around our house during football & with the holiday season approaching!

Gluten-Free Sausage Balls

Ingredients:

1 lb. mild sausage
3/4 cup gluten free Bisquick
1/2 cup milk
8 oz. sharp cheddar cheese
1 t. sage
1 t. minced garlic
1/2 t. salt & pepper

Directions:
  • Pre-heat oven to 375 degrees.
  • In a large bowl, combine all ingredients. Form into uniform balls and place on baking sheet.
  • Bake in preheated oven for 20-25 minutes, or until cooked thoroughly.

Tuesday, May 19, 2015

Spicy Pimento Cheese




Pimento cheese was always one of those dishes that appeared during family get-together's and was a staple in my Nana's refrigerator. As a kid, my picky palate won but over the years it has become one of my favorite things especially since my grandmother has passed away. Her recipe is a little bit different than mine. Okay, a lot different than mine. She adds sugar. But I think she would love this recipe, especially since she went through a bottle of hot sauce every two weeks. Literally like clock work. We started buying her bottles at Costco. I hope you love this as much as I do. It just signifies family, love and southern home cooking. Enjoy!

Pimento Cheese

Ingredients:

8 oz. sharp cheddar cheese
8 oz. pepper jack cheese
4 oz. diced pimentos, drained
1 cup mayonnaise
1/8 t. cayenne pepper
1/4 t. garlic powder
2 T. Worcestershire sauce
salt and pepper, to taste

Directions:
  • Shred cheese, add in diced pimentos and remaining ingredients. Stir and mix to combine. Refrigerate covered until ready to serve.
Tips:
  • I love to serve my pimento cheese on sliced brioche from our local bakery or with a couple slices of bacon.
  • Also great on tortilla chips as a dip or on Ritz crackers.

Tuesday, April 14, 2015

Kale+Brussels Sprouts=Kalettes

 
 

Have you heard about the latest super food? It is all the rage!
Kale + Brussels Sprouts = Kalettes
 
I recently picked up a bag at Whole Foods and needless to say, I'm ADDICTED! Since they were the first time I tried them, I kept the recipe really simple but I can't wait to experiment with them. I piled mine on a salad and the added crunch and was great with a balsamic dressing. I had some left over and ate them as a snack. #nomnom


Kalettes

Ingredients:
1 bag of Kalettes
1 T. extra virgin olive oil
1/4 t. garlic powder
1/2 t. salt
1/4 t. black pepper

Directions:
  • Preheat oven to 400 degrees. On a sheet tray open and disperse bag of Kalettes. Drizzle with olive oil and sprinkle with seasonings. Bake in oven for 10-15 minutes until tender but leaves are crunchy. Serve in bowl for snacking or as a side dish.

Thursday, April 9, 2015

Caprese Salad



I recently planted a garden in one of my back flower beds with 4 different varieties of tomatoes, basil, rosemary, parsley, mint, cilantro, kale, and radishes. Having fresh herbs on hand is a great way to keep dishes light and fresh. And if you ever have an abundance you can always pawn them off on your neighbors in hopes they will pet sit for you when you head to the beach this summer, either way its a win win. 

Speaking of which, I took this dish over to our neighbors house for a dinner party and it was literally a show stopper. It was great paired with the homemade pizzas our neighbors made. A perfect appetizer for an dinner al fresco and even better with copious amounts of wine. 

Caprese Salad with Balsamic Drizzle

Ingredients:
1 cup balsamic vinegar
16 oz. fresh mozzarella, sliced
2-3 large tomatoes
1 cup grape tomatoes, halved
2 T. fresh basil leaves, chiffonade
1/4 cup. extra virgin olive oil
1/2 t. kosher salt
1/4 t. black pepper

Directions:

  • Bring balsamic vinegar to a boil and reduce to a medium simmer. Continue cooking 10-15 minutes or until balsamic vinegar coats the back of a spoon (nappe) or is a syrup like consistency. Cool and transfer to squeeze bottle.
  • Alternate layering tomatoes and mozzarella cheese decoratively on a serving platter or cutting board. Drizzle with olive oil and balsamic reduction. Sprinkle with salt and pepper. Top with fresh basil. Serve. 

Tuesday, March 31, 2015

Hoppy Easter













Easter is my favorite holiday! To say I go all out would be an understatement of the year! I even decorate the bathrooms. . . I threw a small Easter brunch and wanted to keep things simple. White linens, baby blue gingham napkins, and my great grandmothers scalloped edged plates made the table setting complete. Throw in some festive party favors like this Bunny Bait and you are set. Bright colors, personal touches, and not making it too overwhelming is perfect for Spring! Hoppy Easter, y'all!


Bunny Bait
Ingredients:
1 Bag of Microwaved Buttered Popcorn
2 cups of Pretzel Sticks
1 1/2 cups Candy Melts (white)
1 cup Peanut M&M's (Easter colors)
1/4-1/2 cup Confetti Sprinkles

Optional:
Parchment Paper
Cooking Spray

Directions:
  • Coat cookie sheet with cooking spray or line with parchment paper before beginning for an easy clean up.
  • Measure out all ingredients before starting because recipe needs to be executed quickly.
  • Place bag of popcorn in microwave and cook according to packaged directions.
  • Pour popcorn out onto cookie sheet as well as the pretzel sticks.
  • Microwave candy melts according to packaged directions until completely melted and smooth.
  • Pour candy melts over popcorn and pretzels and stir to coat. Spread mixture out into single layer and coat liberally with desired amount of confetti sprinkles. Add peanut M&M's.
  • Let sit for 10-20 minutes to set and for candy melts to harden. Package into cute baggies or serve in a bowl. Great for party favors or just a snack!
Photos courtesy of Faison Anne Photography.  

Thursday, March 26, 2015

Caprese Egg Muffins

 
I made these for a breakfast playdate this week and even the kids gobbled these little egg muffins up. Easy to prepare and full of flavor, what's not to love. They are almost like pizza flavored eggs! Yum!

Caprese Egg Muffins

Ingredients:
8 eggs
1/4 cup milk
1/2 cup canned fire roasted tomatoes, crushed or diced
1/2 cup grated mozzarella cheese
1 T. fresh basil, chiffonade
a/n salt and pepper

Directions:
  • Preheat oven to 375 degrees.
  • Crack eggs into mixing bowl. Beat eggs and milk until combined and fluffy. Add in tomatoes, mozzarella, basil and seasonings.
  • Pour egg mixture into a greased muffin tin. Place in oven and bake for 20-25 minutes or until brown. Garnish with extra basil. Bon Appetite!  

Tuesday, March 24, 2015

Italian Breakfast with Pineapple


Looking to turn up the heat on a easy Saturday morning brunch party? This Italian Breakfast Bake is a perfect make a head item that you can throw in the oven at the last minute.

Italian Breakfast with Pineapple

Ingredients:
1 lb Italian Link Sausage
1 Red Bell Pepper
1 cup Fresh Pineapple
Extra Virgin Olive Oil
Salt & Pepper

Directions:
  • Cut Italian link sausage in to one inch pieces and throw into baking dish. Cut bell pepper and pineapple into similar sized pieces. 
  • Coat with olive to prevent sticking and season with salt.
  • Place in 450 degree oven for 25-30 minutes or until roasted and bell peppers are brown around the edges. Enjoy with warm crusty bread, biscuits or just how it is! 
Photos are curtesy of Faison Anne Photograhy

Monday, March 23, 2015

Whipped Cream & Spiked Root Beer

 
 
 
Whipped Cream & Spiked Root Beer

Ingredients:
12 oz. can root beer
1 1/2 oz. whipped cream vodka (shot sized)
a/n whipped cream
1 maraschino cherry (garnish)

Directions:
  • Pour root beer and vodka into mug or glass of choice, filled with ice. Top with whipped cream and maraschino cherry. Drink up!

Tuesday, March 10, 2015

Energy Bites

 
 
  
These salty sweet energy bites are made biweekly at our house. We keep them on hand for grab and go breakfast or as a snack. Having a healthy snack is essential for staying fueled for hours of keeping up with a walking one year old and also helps me put in a few miles around the track. These bites are also a delicious little desert that will make you feel like you have splurged without actually doing so!

Energy Bites

Ingredients:
2 cups oatmeal
1 cup flaxseed meal
1 cup natural peanut butter, melted
1/2 cup sliced almonds
1/2 cup dark chocolate chips
1/4 cup honey
1 T. vanilla extract
1/4 t. kosher salt

Directions:
  • Measure out all ingredients and combine together. Roll into balls and refrigerate for at least 30 minutes before serving to set. Store in cute mason jar on the counter.
Tips:
  • Also great with dried fruit like cranberries, cherries, dates, or raisins.
  • Add in some shredded coconut for extra sweetness.  

Tuesday, February 10, 2015

Gooey Butter Crinkle Cookies


Gooey Butter Crinkle Cookies

Ingredients:
1 stick melted butter
8 oz. block of cream cheese
1 egg
1 t. vanilla extract
1 box yellow cake mix
1/2 cup powdered sugar

Directions:
  • Preheat oven to 350 degrees. 
  • Combine melted butter, cream cheese, egg, and vanilla extract in mixer until light and fluffy.
  • Stir in yellow cake mix, until batter is smoothe but thick.
  • Pour powdered sugar into seperate bowl, set aside.
  • Portion cookie dough and roll into manageable balls, about the size of a half dollar. 
  • Once portioned and rolled, dip into powdered sugar until completely covered. 
  • Place on sheet tray and bake for 12-15 minutes. 
  • Top with excess powdered sugar for garnish. Enjoy!

Friday, January 30, 2015

Bacon Cheeseburger Queso Dip


Every year, we gather around the TV in honor of some sweaty dudes playing with a ball. A day where my husband guzzles beer by the truck load. I normally check Instagram a million times to see what everyone is eating, paint my finger nails, and try to talk my husband into some expensive designer handbag for Valentine's Day. Just to help my cause a little more, I may whip up some kind of appetizer. This is the one that is going to win me a new Tory Burch. Happy Footballing or in my case, shopping! #noshame

Bacon Cheeseburger Queso Dip

Ingredients:
1 lb. ground beef
1/2 medium yellow onion, diced
1/2 lb. bacon, chopped
4 oz. cream cheese
1 lb. Velveeta cheese
1/2 cup shredded cheddar cheese
1 cup milk
1 can diced tomatoes
1 t. minced garlic
1 t. hot sauce (optional)
salt and pepper, as needed

Directons:
  • Brown ground beef in skillet with a touch of salt and pepper. Drain and reserve. 
  • While ground beef is browning, chop onion and bacon. Add both to skillet (after beef has been removed). Cook until brown and crispy. Drain off fat and reserve.
  • In large sauce pan, add in cream cheese, Velveeta, cheddar cheese, and milk. Cook on medium high heat until melted and combined. Add in diced tomatoes, garlic, hot sauce, ground beef, and the onion bacon mixture. Stir to combine. Season as needed. Top with extra cheese or a little reserved bacon or ground beef.
  • Serve with corn or potato chips. Enjoy!
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