Monday, March 19, 2018

Corned Beef Hash


Corned Beef! I really love corned beef and we have it at least once every year for St. Patrick's Day, cooked with cabbage, potatoes, onions and carrots my family calls a New England Boiled Dinner.

I have never really figured out why we don't have it more often, because we all love it, but one thing leads to another, and the next thing I know another year has gone by ... isn't it funny how that happens?

Anyway, when we have corned beef that one time every year, I almost always make two. That way I have an extra one to slice for Reuben's or this awesome Corned Beef Hash.

This is a great weekend breakfast treat, and a good one to enjoy for Sunday brunch. Served with a fried egg over top, or scrambled eggs on the side with biscuits, jam and jelly, it's hearty and delicious.

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Thursday, March 15, 2018

Chocolate Cinnamon Whisky Cake


Chocolate Cinnamon Whisky Cake, let that sink in just a minute. Oh my goodness! Dark, decadent, delicious, rich and moist, it is an amazing cake. This cake received amazing reviews from all my taste testers! It's definitely a "keeper" recipe in our house.

The coffee, black pepper, cloves, and chocolate work well together, then the cinnamon whisky compliments those flavors, elevating it all to a whole new level.

This deeply rich and moist chocolate cake makes it an excellent choice to serve to guests, or simply enjoy with your family.

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Monday, March 12, 2018

French Onion Soup Meatballs


My friend, Alice, from Ally's Kitchen, is totally my inspiration for this dish. She recently posted her French Onion Lamb Meatballs, and that got me thinking, what if I made meatballs with ground beef, and added French Onion Soup and cheese to it? Hmmmm?

And so the adventure began! Grass fed beef, some seasonings, French Onion soup, lots of cheese and voila' a new recipe was born. It's delicious, it's cheesy, it's everything I hoped it would be. Better yet, it's quick and easy; simple enough for a weeknight meal, but worthy of serving to guests as well.

Serve it over slices of toasted crusty bread for a take on baked French Onion soup, or top it on noodles, rice or mashed potatoes; the possibilities are endless.

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Thursday, March 8, 2018

One Pan Roasted Asparagus, Potatoes and Smoked Sausage


Asparagus is my favorite Spring vegetable and guilty pleasure. I love it steamed, grilled, roasted, in Pickled Asparagus, or Asparagus and Tomato Pasta SaladHowever it's prepared I love it. So much so I even Freeze Asparagus for use later in the year. See, I'm addicted to it!

It should come as no surprise to you then when asparagus is fresh and in season here in South Carolina, I stock up on it. I love purchasing it directly from Monetta Asparagus Farm, or at my local farmers markets. So fresh the stalks just snap! It's delicious.

I also really, really love easy, one dish meals, and this one is every bit easy! One dish, a few ingredients, and you have an awesome dinner for yourself and your family.

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Thursday, February 15, 2018

Southern Potlikker Soup


Potlikker is the delicious, highly concentrated, vitamin-filled soup that develops as sturdy, leafy greens simmer in well-seasoned cooking liquid. Or, as one connoisseur put it, “Potlikker is the residue that remains from the commingling, heating, and evaporation - anyway, it is in the bottom of the pot.” (source:

This Potlikker Soup is nutritious and delicious, as this one time Yankee gal was soon to discover. I was very fortunate to be able to use some local heirloom collards from the Bradford family, which are naturally sweet and tender, so much so I have used them raw in my Bradford Collard Slaw and Bradford Collard Salad w/ Peanut Vinaigrette.

You can use any, preferably organic, collard greens you can find. It's best if you find them at a local farm or farmers market, since those will be the freshest, but grocery store organic collards will work.

Be sure to serve this Southern Potlikker Soup with some nice cornbread to sop up all the liquid. It's so darn delicious you won't want to miss a single drop!

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Sunday, February 11, 2018

Bradford Collard Salad w/ Peanut Vinaigrette


The end of 2017 was the first time Bradford collards were sold outside the family in generations of cultivation. Quickly after their release to the public, they became very much in demand, becoming prized possessions in many chef's kitchens all around the state. I'm so happy I'm one of the lucky ones who've been able to try these tender, sweet and delicious collards. Thanks Bradford Family!

First I used them in a collard slaw and now this delicious collard salad. Who would have ever guessed collards could be so tender you could eat them raw? I know I never would have until now.

Fresh heirloom Bradford Collards and Carolina African Runner Peanut Vinaigrette is just a match made in heaven. Here collard greens are served fresh and raw, dressed with the peanut vinaigrette, topped with carrot ribbons, and garnished with farm fresh hard boiled egg quarters.

Serve this salad with a side of Anson Mills Black Skillet Cornbread, and you have an awesome lunch or main meal side dish; so delicious and satisfying.

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Tuesday, February 6, 2018

Bradford Collard Slaw


Organically grown Heirloom Bradford Collards are like no other I have ever tasted. The collards are sweet and the stems tender. You can literally wash them up, trim the stem pieces a bit, and use them all in any dish; stir fried, steamed, in wraps, in salads or as this delicious Bradford Collard Slaw.

This amazing heirloom landrace crop has been grown by the Bradford family for more than 100 years, but was released to the public for the first time this year. As soon as I heard from owner, Nat Bradford, they were available, I was madly waving my hand in the air, me, me, me, me!!

Finally I was able to get some of these beauties this past weekend, and making this Bradford Collard Slaw was first on my list of ways I wanted to use them in recipes.

Just wait until you taste it. Sweet and tangy from the brine, this Bradford Collard Slaw is delicious served cold or at room temperature.

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