But these recipes endure, and I’m sure they’ll find a special place in your May menu line-up!
Check out my recipe for my Sunday Best Burger to see just what happiness is made from! If you don’t want to grind the beef yourself, ask your butcher to do the grinding for you. Most grocery store meat departments will be happy to do this for no extra charge.
These sliders are bite-sized and couch PERFECT. Use sharp cheddar and do NOT forget the pickles. Oh, and good news, the recipe a mountain of pimento cheese, suitable for savoring with burgers, nachos, you name it!
My veggie burgers are filled with fiber and offer a delicious alternative to the more caloric beef burger. This is your go-to recipe for a basic veggie burger that most condiments and giant bun can make extra delicious. I like that you can make it in a skillet just like you would a grilled cheese.
It’s Mother’s Day, and I have just the (fool-proof!) plan for your at-home celebrations. These dishes don’t skimp on thoughtful details but are quick and easy to prepare with all of the kiddos!
No matter what they call you (or how many times they shout your name), when they call for mom, they are calling out of need. “Mom, where’s this…” “Mom, can you believe she did that?” “Mom, tell him to stop touching me!!!” “Mom, I can’t find……………..” Well, on this one Sunday in May, we Moms don’t need to have all of the answers. In fact, it may be the only day of the year when you can reply, “Ask your father,” without ending your marriage in the process.
Let me help get your Mother’s Day morning (or noon or Saturday before!) inspired with a few of my favorite recipes that are easy enough to prepare, absolutely perfect to share, and will definitely show your care. Ask your family to whip these up or make it a group activity!
When life gives you lemons…..Make lemon curd! You can spread lemon curd on your English muffin, swirl it in the center of a pound cake, whip it into a mousse, transform it into ice cream or make lemon curd parfaits for a light, airy, and bright spring dessert.
This is the recipe for the famous Camp Greystoneopening day scones. The campers are greeted with these on the first day of camp. The parents are given some to take on the trip home and then hustled out the door. It’s a camp tradition that has met with success for generations, and one I am always excited to recreate with my granddaughter.
Say, “Hello” to DOUGHNUT Muffins! Get everyone into the act when making these delicious treats. My grandson Sammy LOVES donuts and has got in on the fun: Little ones can brush the warm butter and sprinkle the toppings and the older kids can stir the ingredients together and wash up the bowls!
There are so many savory breakfast classics, but this one is something special. In Spain, it’s just a tapa, but in my house, it can be breakfast, brunch, and even dinner! Try this potato torte and pair it with sangria for an authentic experience. 😉
The Kentucky Derby is this weekend and it’s time to prepare your party provisions! Share these on Saturday in a small backyard soiree or savor them television side with the hubby.
We all know and love the term, “Spring is in the air,” but imagine, too, the divine way it smells, beckoning us to our backyards with the promise of barbeque with the fixin’s….And with Kentucky Derby right around the corner, we can really pull out the Southern stops for a safe and delicious outdoor gathering. Whether you’re setting an elegant table or wearing a Kentucky Derby hat as you graze an outdoor buffet, consider these your go-to Kentucky Derby party plans:
The Kentucky Derby doesn’t have to be a marathon if you play host this weekend. A simple charcuterie board elevated with Southern-style taste and ingredients will come to the rescue! This board’s arranged with deviled eggs, spiced crackers, pimento spread, pickled okra, millionaire’s bacon, my special cilantro shrimp recipe, and an assortment of turkey and ham roll-ups. Serve with Kentucky Derby’s infamous Mint Juleps and you’ll have yourself a party: The Savoy Cocktail Book, Harry Craddock, 1930
4 sprigs fresh mint
½ tbls powdered sugar
1 glass bourbon, rye, or Canadian whisky
Use a long tumbler and crush mint leaves and dissolved sugar lightly together. Add spirits and fill glass with cracked ice. Stir gently until glass is frosted. Decorate on top with 3 sprigs of mint.
From family to family, here in the South, there is debate about how to make a traditional hand pie. But one thing is for sure: This recipe makes for a delicious peach pie! This recipe yields a pie that looks like a puffy, jelly doughnut and is over-the-top delicious. Top with confectioners’ sugar and cinnamon and serve with vanilla ice cream for a delicious Southern treat.
This Southern recipe was made from my Farmer’s Market opening day bounty and pulls together a few of my favorite farmer’s market finds: Tender collard greens, paired with rich pork belly. This dish is perfect if you’ve just had a stash of your greens in your drawer that you’ve been looking to work into a dish or perhaps bought a bushel too much from your local farmer’s market trip. This dish makes for a lovely first course or a wonderful side dish.
My chilled soup adds farm-fresh sweet strawberries for a cool and refreshing treat.This recipe features both ways of making a gazpacho – you have the option to seed the tomatoes or you don’t. Either way, you’ll still have a great batch of gazpacho!
Like pickles? You’ll love this recipe, and you’ll be delighted to discover that there are so many ways to create a delicious batter for your fried pickles. I personally like the combination of seasoned flour and buttermilk for a tangy topping. You can fry them whole or sliced, fried in vegetable or peanut oil – Whatever floats your boat! The comeback sauce featured in this recipe is definitely to die for.
I’ve always considered that my recipe for hush puppies is TOO GOOD…Try it and you be the judge. This recipe is my own version of that South Carolina fisherman’s special recipe. The great thing about it is that you don’t have to follow it precisely to get a tasty result. If you’re looking for a recipe that you can get creative with, this is it! Pick and choose your add-ins and sauces.
The secret to entertaining and still having a good time?
Steal my very best springtime entertaining ideas that will guarantee you have just as much fun as your guests with these main course salad ideas!
While March isn’t quite marching away from winter, I feel Spring in the air. Easter is right around the corner and with vaccinations occurring rapidly, families and friends may start gathering to celebrate a new season.
I have a theory about entertaining. I like to keep my eye on the prize of enjoying my party as much as my guests do.I must admit that I usually accomplish this goal! The secret to making it all happen is to plan, plan, plan. If you spend the time preparing before-hand, when it comes to party time, everything will be ready!
Putting these two ideas together, I have a party plan to share with you for your right-around-the-corner Spring get-together. My book,“At Home Entertaining”(If you don’t find it on your shelf, you can still find it on Amazon), contains a plan for a Sunset Picnic Supper. This party plan was one that our catering company created when we were asked to design a party to go with a groundbreaking ceremony on the lot that would eventually house a four-story office building. The lot was vacant, so we erected a tent and set each place at multiple tables with individual picnic baskets that held the guest’s china, linen napkins, glassware, and even a stem vase with a single fresh flower. The meal was presented family-style with servers offering platters of main course salads. We prepared all of the pieces of each salad in advance and keep them refrigerated, assembled the dishes on-site, right before serving. The party was a hit and I’ve served these main dish salads again and again over the years. I used that party plan to create one for this year. It includes these dishes:
Grilled Flank Steak With Roasted Onions, Sliced Tomatoes, Blue Cheese and Poblano Pepper Vinaigrette
Here’s how: The day before I’ll pound the flank steaks with the rough side of a meat mallet and place them in marinade overnight. I’ll roast the poblano peppers and add them and a handful of spinach leaves to my favorite vinaigrette recipe to create a deeply colored, subtly spiced sauce. This I’ll chill in the fridge.
I’ll roast small (palm-size) white onions, cut into quarters, in the oven until they are golden and syrupy, and store these in the fridge as well. On the day of the party, I’ll grill the steaks to just medium-rare. I’ll wrap them in foil and refrigerate until about an hour before the party. Removing the steaks, vinaigrette, and onions from the fridge, about an hour before gives me the time I need to bring everything to room temperature. (I like the way food tastes at room temperature instead of chilled from the fridge.) To assemble the salad, I cut ripe, beefsteak tomatoes into slices and lay them around the outside of a large platter. Then I’ll top these with chunks of blue cheese. I’ll lay the onions inside the ring of tomatoes. Then I’ll slice the steaks into thin strips and pile them high into the center of the dish. I’ll drizzle some of the vinaigrette over the top of the salad and serve the rest on the side. And I’ll do all of this before the first guest arrives! The salad will be good-to-go for several hours.
Poached Chicken In Tuna Sauce
This is a dish based loosely on a dish called Vitello Tonnato (veal with tuna-caper sauce) and is perfect for this party because it is made the day ahead. Whole chicken breasts are poached in wine and broth with veggies and herbs. Then these are sliced and layered onto a platter and covered in a rich sauce made with tuna, anchovies, capers, lemon juice, and mayo. I’ll refrigerate the dish overnight which allows the slices of chicken to absorb all the flavors of the sauce. All I have to do is remove the platter from the fridge and garnish with lemon slices, capers, and fresh parsley. I’ll add a ring of baby artichokes around the edge of the platter…. just because I can!
Roasted Salmon In the Grass With Cucumber Mint Sauce
This is the secret to perfectly roasted salmon….Shhhhhhh… don’t tell! ….It’s brown sugar. Yup, I spice my salmon with brown sugar. I mix the sugar with everything else in my spice drawer and then rub it all over the salmon. Twenty minutes of roasting in a hot oven and you have the most delish salmon that you can easily serve at room temperature. I’ll lay the salmon over barely sauteed spinach (the grass) and drizzle it with a sauce made from fresh cucumbers, sour cream, and fresh mint. Oh boy!
If you are choosing a Halloween costume and moving on from your sweats and pj’s you may have turned a corner during this crazy 2020. Bawdy parades and close-quarter parties of the past may not be in vogue this year, but, hey masks are all the rage… right.
I’ve seen all sorts of socially distanced candy transfers and in-car Halloween parade plans. Some neighborhoods are allowing door-to-door tricking while others are suggesting at-home treats.
I for one, feel the young moms out there need some sort of normalcy in the first holiday of this upcoming season. I hope you get it.
Whether you’re socially distanced, staying at home, or just driving around the neighborhood, I do have an easy, delicious treat for you and the kiddos.
These simple cookies are easy to make, FUN to decorate, and easily packable for handing out.
Make the best of this Halloween weekend. And enjoy the treats of the seasons!
Pumpkin Spiced Melt-a-Ways
These cookies are so much fun to make that you will want to make them for any and all occasions. Just vary the spices in the dough, the flavor of the sugar and the color of the sprinkles to make them your holiday go-to!
4 ½ cups unbleached all-purpose flour
1 ½ cups cornstarch
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground cloves
3 pounds unsalted butter, at room temperature (that’s a whopping 12 sticks!)
1 ½ cups confectioners’ sugar
Sanding sugar (I used Apple Pie Spiced)
Fancy Halloween Sprinkles
Makes: 4 dozen 3-inch cookies
Time: 30-Minute Cuisine
Preheat the oven to 300°. Line baking sheets with parchment paper. Use a 2-inch ice cream scoop to portion out balls of dough. Place the balls onto the parchment paper about 3-inches apart. Use the tines of a fork to flatten the balls into circles. Sprinkle each cookie first with sugar and then with sprinkles.
Bake until the cookies are firm to the touch and just beginning to turn golden on the bottom about 20 to 25 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
Mix and match your guests’ favorite meats, treats, and cheeses and never be bored with your charcuterie board! Start with these Tuna Nachos, perfect for tailgating at home. Click to skip to the recipe
There are lots of reasons to entertain family and friends these days, as long as your family and friends have maintained their social distance while trying to live their lives amid craziness! We’re all living in our reduced social circles these days, but that still leaves us room to gather safely. And gather, we do!
One of my favorite ways to entertain is to set out individual bites onto a lovely charcuterie board. Now, by its very definition, a charcuterie board is made up of prepared, cured meats (usually pork) and varieties of cheeses. The very word charcuterie comes from the French words chair (flesh) and cuit (cooked).
But meat and cheese can be boring, so I veer towards combining charcuterie with an antipasti platter. Olives and pickled veggies are so yum. But then I have a couple of crudité tray ideas and well, before you no it, I create a board full of appetizers that is unlike any other. Just like I like it!
My recent board was created for my fellow book club pals. It was packed full of individual appys that by themselves would be perfect for a first-course nibble, but when combined could serve a crowd for a cocktail party or game day (stay-at-home) tailgate party.
The appys assembled on my board included roasted shrimp on a stick, chunks of Parmesan cheese, whole roasted garlic, salami and cream cheese “flowers”, margarita sausage on baguettes with lime mustard, gouda and sun-dried tomato “pimento” cheese with candied bacon, hummus and Parmesan stuffed tomatoes and the fan-favorite, seared tuna nachos with roasted garlic cream.
Whew! Sounds like a lot and it was…..but it was also FUN to prepare and wonderful to watch as they were devoured in no time.
Whether you prepare your own fan-favorite appys or arrange store-bought (and there are tons of them) items on your board, the secret is to be surprising. Mix and match your favorites and be creative with your choices. After all, you never want to be bored with your board!!
Seared Tuna Nachos with Roasted Garlic Cream
These nachos are a big hit. You can easily make them in advance, and they look divine on your appy board.
1 (8-ounce) tuna steak:
½ cup rice wine vinegar
4 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon sesame oil
2 medium cloves garlic, minced (about 1 teaspoon)
4 green onions, thinly sliced (about ¼ cup)
1 (1-inch piece) ginger, grated
1 tablespoon olive oil
For roasted garlic cream:
Cloves from 2 whole heads roasted garlic, about ¼ cup, mashed
½ cup sour cream
¼ cup heavy cream
Juice of 1 medium lemon (about 2 tablespoons)
1 teaspoon salt
½ teaspoon coarse black pepper
Large, sturdy tortilla chips
2 cups tender green leave, washed, dried and thinly julienned (I used frisee, baby kale and butter lettuce leaves)
Serves: A Crowd
Time: 60-Minute Cuisine
Place the tuna steaks into a shallow dish. Whisk together the rice wine vinegar, soy sauce, sugar, sesame oil, garlic, onion, and ginger. Reserve 2 tablespoons of the marinade. Pour the rest over the tuna steak. Marinate for at least 30 minutes and up to 2 hours in the fridge.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Remove the tuna from the marinade. Shake off the excess. Sear the tuna in the skillet turning once, about 2 to 3 minutes per side for very rare. Remove the tuna to the freezer and chill for 5 to 10 minutes.
Place the roasted garlic cloves, sour cream, heavy cream, and lemon juice in the bowl of a food processor. Pulse to combine into a smooth thick cream. Season with salt and pepper. The cream should be thin enough to drizzle. Pour into a squeeze bottle and set aside.
Place the tortilla chips on a platter. Toss the greens with the reserved marinade. Place several shreds of lettuce over the tortilla chips.
Remove the tuna from the freezer. Use a very sharp knife to cut very thin slices (across the grain) of seared tuna. Place 1 to 2 slices (depending on how thin you can cut) onto each chip. Drizzle with garlic cream.