All posts filed under: Entrées

Oven Roasted Tomatoes & A Sweet Adieu.

I woke up this morning in our recently purchased home and decided to stop making excuses as to why I’m too busy to sit down and blog–because truth be told, I’m not. Though I do feel overwhelmed at times and all I want to do once I arrive home from work is wander aimlessly in my boxer shorts, turn the A/C down to some unbearable icy temperature and watch Netflix, it doesn’t make for the most efficient use of my time, but it’s what often happens. Time is a precious thing and to squander it on frivolous things often convicts this ol’ heart.  Not to mention, home-ownership requires more discipline than I ever thought I’d need to exhibit since being forced to stay in my seat during elementary arithmetic. I actually have to live with greater intent to accomplish tasks by specific times, times I didn’t have to allot for with apartment living. The summer has been good to us. We found our new home after a long and tedious search. I can’t tell you …

Cornbread Panzanella Salad

When we think of summer, we often equate it with being stress-free or being able to worry less. We’ve planned our family vacation to the lake house and the quiet Sunday picnic in the park. We enjoy a glass of wine on our patio and relish at the sight of our blossoming tomatoes. It’s the perfect time of year to brush up on those culinary skills with the local farmer’s markets overflowing with produce and there’s no shortage of recipes on the inter-webs. You might even try asking your local farmer’s what they enjoy making with their own produce. I’m sure you’ll encounter an endless sea of inspiration for your summer cooking. Oh, yes! While we were in the midst of discussing all this summer goodness, I forgot to share with you. I was selected as The Local Palate Magazine’s favorite blogger of the month which is the best form of flattery. TLP is a southern-based magazine that celebrates the food culture of the south. I delight in knowing there are people out there who enjoy my …

Summer Chicken Salad & “My Writing Process Blog Tour”

Summer time is the perfect time to get back to kitchen basics. Those recipes that mom made which are still your favorite, with a short ingredient list and lots of love. Well, this homemade summer chicken salad recipe is just that but first, lets talk about the “My Writing Process Blog Tour”. It is an opportunity for bloggers to get to know each other better and for you to share some of your favorite bloggers that you might follow. The tour is also a great way to share what you are currently working on as well as what inspires you to blog. I was asked to participate by Teresa Blackburn from foodonfifth.com. Teresa and I have become friends not only via blog but in person through our love for food, good writing and food photography. I’m always inspired after reading one of her posts and I absolutely love the ‘warm feeling’ captured in her food styling. So thanks Teresa for inviting me along on the “My Writing Process Blog Tour”. 1. What am I working …

Quick & Easy Chicken Noodle Soup

Dear Journal:                                                                                                            1.23.2014 It seems that this schizophrenic weather has clearly taken its toll on my immune system. breaking down my defenses and leaving me vulnerable and in a state of mere confusion. You know that if there is one thing I detest, it is being sick and yet, here we are. Despite the many hand washes and habitual usage of hand sanitizer, I was unable to escape the little germs from doing their sugarplum dance. And now, here we are hacking and coughing, watery-eyed and chilled to the bone, buried beneath the blankets and drowning in the Vernors ginger soda which I stumbled upon at the local Kroger. Score! I think I’ll swing by the store later and grab some items …

Sage Roasted Chicken with Israeli Cous Cous & Cabernet Mushroom Reduction

I enjoy trying a vast variety of foods, never limiting myself to one regional cuisine or the next. My roots will always be southern-based and you’ll typically find the traditional ingredients somehow incorporated. Last year, I taught a cooking class at Williams-Sonoma and one of the salads I prepared contained tri-color couscous. I am a lover of couscous and why no one is really clear as to where it originated, that doesn’t keep me from indulging whenever it’s in my presence. The general public may often confuse it for rice but it is not, but closer to a pasta of sorts. The tiny granules are actually bits of durum wheat, which is also the grain ground into semolina flour, which is commonly used for making pasta. Voila! I prefer the Israeli couscous, which is a larger granule with a fluffier texture. Today’s blog post was inspired by my desire for something hearty but not heavy and that was perfect for this ‘sweater weather’ we’ve been experiencing in Middle Tennessee. Brrr! So when scurrying through the …