Christmas Fettuccine

If you've seen the movie The Holiday, you know the story behind this recipe. If not, you should see it, but I'll tell you anyway. In the Christmas Eve scene, Kate Winslet's character insists her and Jack Black have "Christmas Fettuccine" to cheer them up. I have no idea if "Christmas Fettuccine" was ever a thing before that movie, but it certainly is now! I have a deep love for that movie (easily top 3 holiday movies ever), and I have a great love for pasta, so I just had to recreate the dish. You don't have to homemake the pasta, but it's Christmas and everything has to be extra special so I think you should! 

Grocery list (4 servings):  

Pasta  

• 2 cups all-purpose flour

• 1 cup semolina flour

• 2 whole eggs

• 3 egg yolks

• 1 tsp olive oil

• Dash of Kosher salt

* Semolina flour is recommended but not necessary (the semolina flour helps the texture of the noodle feel more “pasta-like” and al dente). You can replace the semolina with all-purpose if needed!

Sauce  

• 1/2 stick butter

• 1 cup heavy cream or half and half, plus more for thinning the sauce

• 3 garlic cloves - sliced thin by mandoline (about 1/8 in thick)

• 1/2 tsp freshly grated nutmeg

• 1/4 tsp all-spice

• Kosher salt

• Pepper

• 1 cup Parmesan

• 1/4 cup chopped mint, plus more for garnish

Directions:  

1. Make the pasta. Dump the all-purpose flour and semolina flour on a clean work surface in a mound. Make a hole in the center with your hand. Crack the whole eggs and egg yolks into the center and add the olive oil and salt. Beat the eggs, olive oil, and salt together with a fork until smooth. Using the fork, slowly start adding flour to the wet mixture. The dough will start to get dry, add a few tablespoons of water to help it come together then begin kneading. Knead for 5 to 8 minutes or until dough becomes smooth. Wrap in plastic and refrigerate for at least 30 minutes. 

2. When ready to roll out, cut dough into quarters. You can use a rolling pin if you don't have a pasta machine - roll the dough out as thin as you can, in a rectangular shape then use a sharp knife to cut noodles into strips. Flour a sheet pan and place noodles on the pan until ready to boil. 

3. Make the sauce. Melt the butter and heavy cream or half and half together in a saute pan over medium low heat. Add the garlic, nutmeg, all spice and salt and pepper to taste. Let cook for at least one minute then keep warm over low heat. It will thicken and can get lumpy. If it does, add more cream or half and half and whisk together until smooth.

4. Boil the pasta for 2 minutes then immediately transfer to the heated sauce. Don't be afraid to add a little pasta water in with the sauce (at least 1/4 cup). Add the mint and toss everything together. Serve with a sprinkle more of chopped mint. 

CHEERS TO A HAPPY CHRISTMAS!  

Very Merry Salad

This Very Merry Salad isn't just for Christmas...  Have it at Thanksgiving, and I promise after, you'll want to have it at least once a week for lunch or dinner! I came up with this recipe because I was inspired to use pomegranates because they're totally in season right now. I've been using the red jewels a lot lately - they're so bright and create a lovely finish and delicious fruity crunch to any dish. The beautiful green color of the kale make this salad beautiful and perfect for the holidays! 

Grocery list (serves 6 to 8):

• 1/4 cup extra virgin olive oil

• 3 tbsp apple cider vinegar

• 1 1/2 tbsp maple syrup

• 1 tsp ground cinnamon

• 1 tsp Dijion mustard

• 1/2 tsp Kosher salt

• 2 bunches kale - rinsed, dried, stems removed, chopped

• 1 cup walnuts - toasted

• 1 pomegranate - seeded

• 1/2 cup dried cranberries

Directions:

1. Add the olive oil, vinegar, maple syrup, cinnamon, Dijon, and salt to a mason jar. Close the lid and shake well to combine.

2. Put the chopped kale in a large salad bowl, pour the dressing over, and toss until all greens are covered in dressing.

3. Sprinkle the walnuts, pomegranate seeds, and dried cranberries over the top. Serve immediately or refrigerate for up to one day.

CHEERS TO HAPPY EATING!!!  

Truffled Turkey Breast with Truffle Gravy

While I'm not the biggest fan of Thanksgiving food, turkey is one part of it I always look forward to. When I was a kid my mom used to make me and my brother non-Thanksgiving dishes because we despised the traditional food so much. As a grown up, I've gotten over my pickiness, but it's still not my favorite, so I like to put a spin on the expected dishes to make them more fun but keep things classic. 

Some people like dark meat, others like white meat... The good news is, nowadays, you can buy them already separated for you and the cook time is quicker which means more time with the family! The truffle addition to this turkey makes it unique and the gravy makes it extra decadent. You could do this with any part of the turkey or the whole bird! 

 Grocery list: 

Turkey:  

• 1/2 cup truffle butter or lard

• 1 tbsp olive oil

• 2 tsp minced garlic

• 2 tsp kosher salt, plus more for sprinkling

• 1 tsp truffle salt

• 1 tsp pepper, plus more for sprinkling

• 1 (4 to 5 lb) whole, bone-in turkey breast

Truffle Gravy: 

• 1 tbsp truffle oil

• 3 tbsp all-purpose flour

• 1 1/2 to 2 cups chicken stock, plus more for thinning

• Kosher salt

• Pepper

Directions:

1. Preheat oven to 325 degrees. Combine the truffle butter or lard, olive oil, garlic, kosher salt, truffle salt, and pepper in a small bowl. Rinse the turkey well and pat dry. Turn the bird over and sprinkle kosher salt and pepper lightly all over the backside of the breast. Place skin side up, on a rack over a baking sheet.

2. Using your fingers, loosen the skin of the breast and smear half the butter mixture all over the inside of the breast. Smear the remaining butter over the skin evenly. Roast for 1 1/2 to 2 hours or until the thickest part of the breast reads 165 degrees. Tent with foil.

3. Heat a medium saucepan over medium high. Pour the turkey drippings from the bottom of the baking sheet and the truffle oil into the saucepan. Whisk in the flour and continue whisking for about 2 minutes until cooked. Slowly pour in the chicken stock, whisking constantly until thickened. Lower heat, add salt and pepper to taste and more stock to thin. Carve the turkey breast meat off the bone, slice into pieces, and serve warm gravy alongside. 

CHEERS TO HAPPY EATING!!! 

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. I talk about having a not-so-traditional Thanksgiving in 4Memphis Magazine this month. Go pick one up if you live in Memphis. If not, check out the story here:  

Grocery list:  

• 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

Directions:  

1. 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. 

2. 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. 

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

Apple Date Stuffed Pork Tenderloin

Grocery list:

• 6 tbsp butter - softened

• 1 shallot - sliced thin

• Kosher salt

• Pepper

• 1 large Apple - sliced thin

• 6 dates - seeded and chopped

• 1 tbsp brown sugar

• 1 tsp cinnamon

• 1/2 tsp cardamom

• 1 (3 to 4 pound) pork tenderloin

• 2 tbsp minced herbs (sage, rosemary, thyme)

• 2 tbsp whole grain mustard

• 1 tbsp Dijion mustard

• 4 oz prosciutto

Directions:  

1. Heat oven to 425 degrees. In a medium saucepan, melt 3 tbsp of the butter. Saute shallots with a dash of salt and pepper until soft. Add the apples and dates with another dash of salt and pepper and continue to cook until caramelized. Sprinkle in the brown sugar, cinnamon, and cardamom and cook one more minute. 

2. Butterfly the pork tenderloin by cutting down the middle on one side of the meat until the meat opens like a book. Be careful to not cut all the way through. Evenly distribute the apple mixture inside the pork and close tightly. Liberally salt and pepper the meat on all sides. 

3. In a bowl, mix together the remaining 3 tbsp of butter, minced herbs, whole grain mustard, and Dijion. Spread evenly on all sides of the tenderloin, being careful to not spill out any of the apple mixture. Place tenderloin on a baking sheet lined with parchment paper. Take each slice of prosciutto and wrap the tenderloin, letting the prosciutto act as a "tie" to secure the apple stuffing. Roast in the oven for 15 to 20 minutes or until pork is cooked through. Cover in foil and let rest for at least 10 minutes. Slice and serve. 

Chicken Chorizo Soup

It's my favorite time of year! Time to light a fire in the fireplace and cozy up with a big pot of soup. Honestly, I can eat soup all year - even when it's 200 degrees outside (yes, it feels like 200 degrees sometimes in Memphis). Soup is one of my favorite foods, but when it gets chilly, it's ideal and comforting. 

Grocery list:  

• 1 tbsp olive oil

• 1 lb boneless, skinless chicken tenders

• Kosher salt

• Pepper

• 1 lb chorizo

• 1 large onion - diced small

• 2 large or 3 small orange, yellow, or red bell peppers - diced small

• 2 medium zucchini - diced small

• 3 garlic cloves - minced

• 3 tsp ground cumin

• 1 1/2 tsp ground coriander

• 2 - 3 chipotle peppers in Adobo sauce - minced

• 1 (8 oz) can of tomato sauce

• 2 (14.5) cans of diced fire roasted tomatoes

• 4 cups chicken stock

• Tortilla Chips, Shredded Cheddar Cheese, Sour Cream, Cilantro - for serving

Directions:  

1. Heat olive oil over medium high heat in a Dutch oven or pot. Cut chicken tenders into small strips or cubes. Add to the pot and sprinkle liberally with salt and pepper. Add the chorizo to the pot. Cook for several minutes until the chicken and chorizo start to brown and is cooked through, breaking up the meat into small pieces as it cooks. 

2. Add the onion and bell pepper to the pot with a dash of salt and pepper. Let cook until softened. Add the zucchini and garlic with another dash of salt and pepper and let cook until fragrant and softened, about 3 minutes. Add the cumin and coriander, stir together and let cook for another minute. 

3. Add the chipotle peppers with some of their sauce, the tomato sauce, diced tomatoes, and chicken stock. Bring to a boil and let simmer. Before serving, taste for seasoning and add salt and pepper if needed. Serve with crumbed tortilla chips, cheese, and green onions on top. 

 CHEERS TO HAPPY EATING!!! 

Best Scrambled Eggs of your Life

We are headed to Shelby Farms this morning for a bike ride so I decided we needed some fuel! We are also sitting here watching Cast Away and Wilson just floated away. I literally can't take it... That's one of the saddest scenes in a movie ever. I told Tres to turn it off because I get my feelings hurt so bad but he's torturing me.

Anyway, back to the eggs... There's nothing like scrambled eggs for great protein! I've mastered the perfect way to cook them, and I think you should give it a try. Let me know what you think! 

Grocery list (4 people):  

• 2 tbsp butter

• 8 large eggs

• 2 tbsp heavy cream

• Kosher salt

• Pepper

• Freshly grated Parmesan cheese

• Chopped herbs

Directions:  

1. Heat butter over low heat. While butter is melting, beat eggs and heavy cream together with a fork in a large bowl. Beat well and for several minutes until eggs are well combined, fluffy, and light yellow in color. 

2. Pour eggs into pan and sprinkle with about 1 tsp of salt and 1/2 tsp pepper. As the eggs cook, gather from the sides with a nonstick spatula and push into the middle of the pan. Let them cook low and slow like this, continuing to push cooked eggs into the middle of the pan, until eggs are cooked and fluffy. 

3. Plate and sprinkle liberally with Parmesan cheese and herbs.

CHEERS TO HAPPY EATING!!! 

Pumpkin Beer Soup with Bacon and Dates

I love getting weekend traditions going and every other Sunday or so, we have been having our friends over for Sunday Suppers! Football and beer for the boys, cocktails in the courtyard for the gals, and a great dinner for all of us has been the perfect way to end a great weekend.

What's funny about these traditions is I know they never last forever. I can remember so many times in my life when there was always a tradition, and at the time, it seemed as if it would always be one forever - McDonald's meet ups before the big Friday night football game in high school, Tipsey Tuesday nights in college, Thursday night girls night dinners after college, the list goes on and on - but somewhere along the way they stopped. You never know why or how these things stop but they can never last forever. Sunday Suppers may not last forever, but we can always remember them by making this pumpkin soup I cooked last Sunday. This is one of the most delicious soup concoctions I have ever created, and you'll love it this fall! 

Grocery list:  

• 4 to 5 lbs pie pumpkins - seeded and quartered

• Olive oil

• Kosher salt

• Pepper

• 7 slices bacon - sliced into thin strips

• 15 dates - seeded and chopped

• 3 tbsp butter

• 3 large shallots - chopped

• 2 garlic cloves - minced

• 1/2 tsp ground cinnamon

• 1/4 tsp all spice

• 1/4 tsp red pepper flake

• 1/8 tsp ground ginger

• 3 tbsp maple syrup

• 1 bottle pumpkin beer

• 3 cups chicken broth

• 1/4 to 1/2 cup heavy cream, plus more for drizzling

Directions:  

1. Heat oven to 400 degrees. Place the pumpkin quarters on a baking sheet, rub with olive oil, and sprinkle with salt and pepper. Place the bacon pieces on another baking sheet lined with parchment paper. Put both the pumpkin and bacon in the oven. Take bacon out after about 10 to 15 minutes or until crispy - be careful not to burn. Bake the pumpkin for about 25 to 30 minutes or until soft. Let both cool. When bacon is cool, mix together in a medium bowl with the dates and set aside. 

2. While pumpkins are roasting, heat butter in a Dutch oven or large pot over medium low. Saute the shallots and garlic for about a minute or until shallots are soft. Add the cinnamon, all spice, red pepper flake, and ground ginger and saute for another minute. Add the maple syrup and beer and let beer reduce by half. 

3. Peel the skin off the pumpkin then add to the pot, breaking the pumpkin into pieces. Add the chicken stock and heavy cream, stir together, then ladle soup into a blender - you may have to do this in batches. Blend at high speed until smooth. Pour the soup back into the pot over medium heat. If the soup is too thick, add more chicken stock. If it's too dark, add more cream. Taste for seasoning. Let soup heat up then ladle into bowls and top with the bacon-date mixture and more cream if desired. 

CHEERS TO HAPPY EATING!!!  

Fluffiest Ricotta Pancakes

Fall makes me want all the comfort foods, and nothing says comfort like a batch of fluffy pancakes! Tomorrow I'll be judging the second annual Breakfest Championship competition here in Memphis where teams compete for best breakfast foods. I did it last year, and I never left more stuffed and happy from a delicious breakfast. Pancakes are one of my favorites, so I thought in honor of the fun festival tomorrow I'd give y'all my secret recipe! 

Grocery list:

• 3/4 cup buttermilk, plus more for thinning

• 1 cup ricotta cheese

• 2 eggs

• 1/2 stick melted butter

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 2 tbsp granulated sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 stick of cold butter

Directions: 

1. Heat oven to 190 degrees and place a glass baking dish on the top rack. In a medium bowl, whisk the buttermilk, ricotta, eggs, and vanilla together until smooth. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk together until smooth. Add more milk if batter seems too thick.

2. Heat a large skillet over medium heat. Using the half stick of butter, coat the bottom of the skillet. When butter is bubbling, spoon about 1/4 batter into skillet for each pancake. When the top of the cakes begin to bubble, flip them and continue cooking until other side is golden and they're cooked through. Continue coating the skillet with butter in between each batch.

3. As each batch of cakes are cooked, using the spatula, place them into the baking dish in the oven to keep warm until all the cakes are cooked. Serve stacked with warm maple syrup and extra butter, if desired. 

CHEERS TO HAPPY EATING!!! 

Cheesiest Enchiladas

Grocery list:  

• 1 1/2 lbs fresh Hatch chilies

• 1 1/2 cups chicken broth

• Kosher salt

• Pepper

• 1 tbsp olive oil

• 5 garlic cloves - minced

• 2 shallots - minced

• 2 cooked chicken breasts - shredded

• 1/2 cup Panchos cheese dip or your favorite store bought cheese dip

• 4 oz cream cheese - softened

• 8 oz cheddar cheese - shredded

• 8 oz Monterey Jack cheese - shredded

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 10-12 corn tortillas

Directions:  

1. Preheat broiler and move oven rack to the top. Place chilies on a baking sheet and broil for 15 minutes. Let cool then cut the stems off, seed, and dice the chilies. Be sure to seed them completely. Hatch chilies are very spicy and if you don't, you'll be in trouble. In a medium saute pan, heat one cup of the chicken broth over low heat and add the chilies with a dash of salt and pepper to taste. Let the mixture simmer until broth is reduced by half. Move the rack in the oven to the middle and heat oven to 350. 

2. In a small saute pan, heat 1 tbsp of olive oil over low heat. Cook the shallots and garlic for two minutes. In a large bowl, mix together the shallot mixture, shredded chicken, Panchos dip, cream cheese, half of the cheddar, half of the Monterrey Jack, chili powder, smoked paprika. and about 1 tsp of salt and 1/2 tsp pepper. 

3. In a small saucepan, heat the other cup of chicken broth to simmer. In a baking dish, spoon half of the chile mixture into the bottom. Then, one at a time, dip each corn tortilla into the simmered broth, spoon a heaping amount of the chicken mixture inside the shell, fold together, and place in the baking dish. When all tortillas are filled and placed in the dish, spoon the rest of the chilie sauce evenly over the top and coat with the rest of the cheese. Bake for 20-25 minutes or until bubbly. 

Triple Tomato and Olive Salad

 I used to think I didn't like olives. I say "used to think" because I never gave them a chance. That's the thing about a picky eater... They seem to think they don't like lots of things - until they try them. I know this because I used to be one. Luckily, or maybe unluckily, (I haven't decided which one yet after a wee-thicker waist-line) I don't have that problem anymore.

We were in Paris a few years ago, and any time you have drinks in Paris, they always seem to put a bowl of olives on the table. At first, I passed them up. But one afternoon I was starving and started eating them. Soon enough, the bowl was empty, and I was asking for more. That's when I fell in love with olives and now I'm addicted to all shapes, colors, and sizes. This salad is a perfect mix of two lovely ingredients with a few subtle hints of flavor that merry the two together perfectly. Plus, it's super low-calorie and healthy! 

Grocery list:

• 1/4 cup extra virgin olive oil

• 1 garlic clove - peeled and smashed

• 1 tsp fresh oregano - minced

• 1/2 tsp fresh thyme - minced

• 3 pints of various grape or cherry tomatoes - sliced in half

• 1/2 cup Kalamata olives - pitted and sliced in half

• 1/2 cup Castelvetrano olives - pitted and sliced in half

• 1/2 cup black olives - pitted and sliced in half

• 3/4 cup thinly sliced pepperoncini

• 2 lemons - zested

• 3 tsp kosher salt

• 6 oz feta cheese (optional)

Directions:  

1. Heat the olive oil, garlic, oregano, and thyme over low heat. When it starts to slightly bubble, take it off and let steep. 

2. In a large bowl, mix together all the tomatoes and olives with the pepperoncini, lemon zest, and salt.  

3. When the olive oil is slightly cooled, pour it over the tomato mixture and toss together until well combined. Add the cheese if desired. 

*** This is the perfect side dish for fish. Use the extra olive oil-liquid mixture as a sauce for the fish! 

CHEERS TO HAPPY EATING!!!  

Flank Steak with Chimichurri Sauce over Cauliflower Purée

The 2016 Olympic Games are winding down in Rio, but that doesn't mean you can't eat like a Brazilian! Tres and I visited Rio a few years ago, and we still to this day call it the best place we have ever traveled. We also brought home delicious new recipes, and Chimichurri sauce has become a staple in our kitchen. It's most delicious over flank steak, and I like to serve mine with  cauliflower purée. It's the perfect "meat and potatoes dish" without all the carbs! And if you're looking for the perfect vacation spot, I cannot recommend Rio enough times! 

Grocery list

Chimichurri Sauce:

• 1/2 cup parsley - chopped

• 1/2 cup cilantro - chopped

• 4 garlic cloves - chopped

• 1 tsp dried oregano

• 2 tsp ground cumin

• 1/2 tsp red pepper flake

• 1/2 tsp kosher salt

• 1/2 lemon - juiced

• 2 tbsp red wine vinegar

• 1/2 cup extra virgin olive oil

Cauliflower Purée:

• 1 small cauliflower head - cut into florets and steamed

• 1 garlic clove - chopped

• 1/4 cup Parmesan

• 2 tbsp fat free cream cheese

• 1 1/2 tbsp butter

• 1/2 tsp kosher salt

• 1/4 tsp pepper

Flank Steak:  

• 1 (2 to 2 1/2 lb) flank steak

• Olive oil

• Kosher salt

• Fresh cracked pepper

Directions

1. In a food processor, add the parsley, cilantro, garlic, oregano, cumin, red pepper flake, salt, lemon, and red wine vinegar. Blend until it all comes together, then stream in the olive oil until smooth. Set aside or refrigerate until ready to use.

2. In a blender or food processor, add the steamed cauliflower, garlic, Parmesan, cream cheese, butter, salt, and pepper. Blend on high until smooth and silky.

3. Heat a cast iron or grill pan to medium high heat. Brush flank steak on both sides with olive oil. Sprinkle liberally on both sides with salt and pepper. Pan sear or grill the steak for about 4 minutes on each side for medium rare. Cover in foil and set aside for at least 8 minutes to rest. Slice into thin strips across the grain.

4. Build plates by spreading a large spoonful of cauliflower the bottom of each plate. Top with the flank steak strips, then finish with a heaping spoonful of Chimichurri sauce.

CHEERS TO HAPPY EATING!!!

Lemon Herb Branzino over Wine Balsamic Collards

Branzino has easily become my favorite fish. I had it a bazillion times in Italy, a bazillion more at Italian restaurants, and now I make it at home regularly. It's delicious whole, but for this recipe I have the fishmonger at Whole Foods filet it for me. Y'all... It's to die for, and the collards put a little southern spin on it. Italy, meet Mississippi! Mississippi, meet Italy! 

Grocery list (4 people):  

• 1 tbsp olive oil, plus more for brushing

• 6 garlic cloves - minced

• 1/2 tsp red pepper flake

• 3 bunches collards - stems removed, sliced into thin strips

• Kosher salt

• Pepper

• 1 cup white wine

• 1/4 cup balsamic vinegar

• 1 1/2 tbsp maple syrup

• 1/4 cup good quality, fruity extra virgin olive oil

• Lemon - zested and sliced

• 1/2 tsp oregano

• 1 tsp thyme - minced

• 8 Branzino filets (from 4 fish)

Directions:  

1. Heat olive oil in a large saute pan. Add garlic and red pepper flake and cook for one minute. Add the collards with about 2 tsp of salt and 1 tsp pepper. Cook until slightly wilted. Pour in the wine, balsamic, and maple syrup. Bring to a boil then simmer and cover. Let cook for 20 minutes or until liquid is absorbed and collards are tender. Taste and add more salt if needed. 

2. Preheat oven to 425 and heat an ovenproof saute pan over high heat. In a small bowl, mix together the extra virgin olive oil, lemon zest, oregano, and thyme. Set aside. 

3. Brush filets well with olive oil on both sides and sprinkle with salt and pepper. When the pan is smoking, add filets skin side down. Cook for 90 seconds, top fish with lemon slices, and transfer to the oven. Cook for 8 to 10 minutes or until fish is cooked through. 

4. Plate by laying down a bed of collards. Place the fish on top and spoon the lemon herb oil over the fish.  

 CHEERS TO HAPPY EATING!!! 

Boozy Lavender Purple Cows

I made these lovelies for Live at the Garden's Heart concert, and they were a huge hit! If you live in Memphis and have never been to one of these concerts, buy tickets for the next one now. They are an absolute blast. You can read more about what Live in the Garden is all about in my last blog post.

And when you go, I highly recommend making and bringing this cocktail. I decided to take the traditional Purple Cow Float and kick it up a notch - chic, adult style. Blackberries, blueberries, lavender simple syrup, and vanilla vodka are blended together, put in a to-go bottle, and packed up with ice cream and sparkling water, so it's perfect for any outdoor gathering or picnic. I used Yarnell's Ice Cream because it is absolutely delicious and makes all the difference with the perfect amount of sweet and creamy - exactly what you want from ice cream. Even better, it's now available in most Memphis Krogers and Walmarts so you can pick some up on your next trip to the grocery store. This is the perfect summer treat!

Grocery list (4 to 6 drinks): 

• 1/2 cup sugar
• 3 sprigs lavender, plus more for garnish
• 12 oz blackberries
• 12 oz frozen blueberries  
• 1 cup vanilla vodka
• Yarnell's homemade Vanilla Ice Cream
• Sparkling water 

Directions:   

1. In a small saucepan, bring 1/2 cup of water to a boil with the sugar and lavender. Set aside and let cool and steep for at least 10 minutes. Take out the lavender. 

2. In a Vitamix or blender, blend together the simple syrup, blackberries, blueberries, and vodka. Transfer to a pitcher or bottle.

3. When ready to serve, pour about 1/4 cup of the purple cow mix into each glass. Add one or two scoops of ice cream and top with the sparkling water. Garnish with lavender stems. 

Citrus Panzanella

Sometimes life just has to center around what you enjoy the very most. Not work. Not stress. Not working out. Not finances. Not relationships. Sometimes you just have to stop and enjoy life. Tres would say I do this quite too often, which I find very healthy but he doesn't think it's the most natural.

Here's the conclusion I've come to: stress and worrying turns to an unhealthy lifestyle and can eventually lead to death so why let it happen in your life? Before I was a full-time chef/blogger, I was in pharmaceutical sales. I sold 8 different drugs for 6 different types of disease states, some that eventually cause death. Guess how many of those diseases/conditions can be caused by stress? Every. Single. One. I know it's easier said than done but... Please, stop the stress! It's not worth your life and quite frankly, not worth your time. Your time on this earth should be spent having fun! 

My ideal day of leisure is sitting on a sunny patio ​with Tres or surrounded by my favorite people with a bottle of wine (or champagne) and a fresh, in-season dish or cheese plate at the center of the table between us chatting, laughing, and soaking it all in. That's what I enjoy most. Sometimes in these actual scenarios, I literally stop, close my eyes and breathe it all in because that's how much I love life. Panzanella salad remind me of days like this because it's Italian and "taking it all in" is something Italians do daily. Europeans statistically live longer than Americans, and I'm convinced this is why. Don't ever take for granted what you enjoy the most. Do it often. And stop stressing. 

 Grocery list (4 folks): 

• 3 tbsp, plus 1/3 cup extra virgin olive oil and more for drizzling
• 1 small loaf French bread - cubed  
• Kosher salt
• Fresh cracked pepper
• 2 large firm heirloom tomatoes - cubed  
• 2 blood oranges - peeled and segmented  
• 1 large naval orange - peeled and segmented 
• 1/2 cup basil - roughly chopped, plus more for garnish
• 1 tbsp red wine vinegar
• 1 tsp honey  

Directions: 

1. Heat 3 tablespoons of olive oil in a large sauté pan over medium high heat. Toss in the bread and a sprinke of salt and pepper. Stir and flip until bread is browned and toasty on all sides. Set aside. 

2. To a large bowl, add the tomatoes, blood orange segments, orange segments, and basil. Sprinkle with about 1/2 tsp of salt and stir together. 

3. In a small bowl, squeeze about 2 tbsp of the leftover juice from the blood orange and orange. Add the red wine vinegar, honey, and remaining olive oil and whisk together. Add the bread cubes to the tomato mixture, pour the dressing over, and toss together. When serving, drizzle with more olive oil and top with more basil leaves. 

 CHEERS TO HAPPY EATING!!!

Andrea's Cooktales - Series 3 - Preview

Series 3 of Andrea's Cooktales kicked off this week! This series is complete with a new set, new style, lots of entertainment, and mouthwatering recipes! We will be uploading a new video at the beginning of each month, so check out this preview and subscribe to be the first to know when a new video goes up! SUBSCRIBE Y'ALL!!!!!! 

Dirty Cajun Basmati Rice

For Mother's Day this year, I asked mom what her top 3 favorite foods were. She said a good steak, Mexican, and Cajun. So I combined the three and made her a delicious meal: Steak with Chimichuri Sauce over Dirty Cajiun Basmati Rice. Plus, Garden Sparkling Cocktails and a Strawberry Basil Galette for dessert! I could never repay my mom for all she's done for me, but I can promise to cook her delicious meals forever!

Read my story on why I think she's the best momma. 

Grocery list: 

• 2 slices applewood smoked bacon - finely chopped

• 1/2 lb pork sausage

• 1/2 lb andouille sausage - thinly sliced

• 1 yellow onion - chopped

• 1 orange bell pepper - chopped

• 2 stalks celery - chopped

• Kosher salt

• Pepper

• 4 garlic cloves - minced

• 1 tbsp butter

• 1 lb Basmati rice

• 1 1/2 tsp smoked paprika

• 1 tsp oregano

• 1/4 tsp cayenne

• 2 bay leaves

• 1 tsp Worcestershire

• 2 1/2 cups of low-sodium chicken stock, plus more if needed

• 4 green onions - sliced

• 2 tbsp fresh parsley

Directions: 

1. Heat a large cast iron pot or Dutch oven over medium heat. Add the bacon, pork sausage, and andouille to the pot. Cook for about 7 to 8 minutes or until browned, breaking up the pork sausage into small pieces.

2. Add the onion, bell pepper, celery, and a healthy pinch of kosher salt and pepper. Cook for about 6 minutes or until slightly browned. Add the garlic and cook for another minute or until fragrant.

3. Add the butter and rice to the pot, tossing together for 2 minutes or until rice is fragrant (It has a beautiful, toasty smell that you can't miss!). Add the paprika, oregano, cayenne, and bay leaves and cook for 2 more minutes.

4. Pour in the Worcestershire, stock, and 1 tsp of salt. Bring to a slight boil, simmer, and cover the pot for 15 to 20 minutes or until rice is cooked through and stock is aborbed. Taste the rice and add more salt and pepper if needed. Stir in green onions and parsley.

CHEERS TO HAPPY EATING!!! 

Strawberry Beer Margaritas

When I was in college, I remember me and my girlfriends making such a big deal about Cinco de Mayo. Any excuse to party, right?! Well, in the good ole Delta of Cleveland, Mississippi, we had two Mexican restaurants: Guadalajara and La Cabana. What's funny is, everyone had their own opinion about which one was better so there was often a debate when we decided where to eat Mexican food - particularly for Cinco de Mayo. Usually whoever got out voted lost, but because we all just wanted to be together, no one ever really cared where we went. If you happened to be the one that got out voted that day, you just threw on some heels, fluffed up your hair, and said, "ok whatever, let's go get margaritas!" Because in the end, it wasn't about the food or the drinks, it was about being together! 

Grocery list:  

• 16 oz frozen strawberries

• 4 cups ice

• 1 cup white tequila

• 1 cup triple sec

• 3/4 cup fresh squeezed lime juice

• 1 lemon - juiced

• 1/2 cup agave

• Dash of salt

• 3 bottles Abita Strawberry beers

Directions: 

1. Pour the strawberries, ice, tequila, triple sec, lime juice, lemon juice, agave, and salt into a blender. Blend on high until it all comes together. 

2. Pour the mixture into a large punch bowl. Open the strawberry beer bottles and turn them upside down, directly into the ice mixture.  

3. Serve in salt rimmed glasses. 

CHEERS TO HAPPY DRINKING!!! 

Shrimp Puttanesca w/ Angel Hair

Who was a picky eater as a kid and will eat just about anything now? That practically sums me up as a human. And some days I can't decide if that's a good thing or a bad thing. Aside from the garlic and pasta in this dish, as a kid, I pretty much would eat zero of these ingredients. Nowadays, I eat it all, I eat it with a smile, and it's hard to convince me to stop! Happy National Garlic Day y'all! 

 Grocery list (4 people):  

• 1/2 cup extra virgin olive oil, plus more for drizzling

• 8 garlic cloves - minced

• 2 tsp oregano

• 1 tsp red pepper flake

• 20 oz (2 bags) fresh mini San Marzano tomatoes or grape tomatoes - sliced in half longways

• 1/2 cup Kalamata olives - sliced in half longways

• 3 tbsp capers

• 1 lb shrimp - peeled, deveined, tails off

• Kosher salt

• Pepper

• Angel Hair pasta

• 1 tbsp chopped basil

• 1 tbsp chopped mint

Directions:

1. In a large saute pan, heat olive oil over low heat. When warm add garlic, oregano, and red pepper flake. Cook for about one minute or until fragrant being careful to not burn the garlic.  

2. Turn heat up to medium and add the sliced tomatoes, sliced olives, capers, and shrimp with 1 tsp of salt and a 1/2 tsp of pepper. Saute for about 5 minutes or until tomatoes start to burst and shrimp is slightly pink. Turn heat back to low to keep warm.

3. Add a handful of salt to a large pot of water and bring to a boil. Cook Angel Hair pasta according to package directions (usually about 2 minutes) or until al dente. Using tongs, put the pasta directly into the pan with the shrimp mixture. Add about 2 tablespoons of pasta water to create a sauce and mix together well. Taste for seasoning and add more salt if needed. Top with basil, mint, and a drizzle of olive oil. 

CHEERS TO HAPPY EATING!!! 

Prosciutto Wrapped Pork Tenderloin with Fig Glaze

Pork on pork is never a bad thing, particularly when it's semi healthy. We love our pork in Memphis. This time of year, with Memphis in May BBQ Festival coming up, I often start testing new recipes with pork as the star of my dishes. Because it's always the beginning of swimsuit season, that can be tricky so I try to throw some healthy pork into our diet every now and then. Tres loves pork loin and I love prosciutto so I decided to put the two pig meats together! 

Grocery list: 

• 2 lbs pork tenderloin (1 large or 2 small)

• 2 tsp Kosher salt

• 1 tsp Pepper

• 2 tsp rosemary - minced

• 1 tsp thyme - minced

• 8 slices of Proscuitto

• 2 tbsp fig jam

• 1 tsp balsamic vinegar

• 1/2 tsp Dijon mustard

• Squeeze of lemon

 Directions:

1. Heat oven to 450 degrees. Rinse pork loins and pat dry with paper towels. If there's excess fat on the loins, trim it off and discard.

2. Line a baking sheet with parchment paper and place the loins on top. Sprinkle the loins on all sides with salt and pepper then rosemary and thyme, pressing to adhere. 

3. Working with one piece of prosciutto at a time, wrap the pork loins with each slice, starting at the end and working your way to the other end. I lay each slice over the top and tuck the ends under the loin.  

4. In a small bowl, mix together the fig jam, balsamic, Dijion, and lemon. Spoon over the top of the loin. Roast for about 15 to 20 minutes for 1 pound loins and 20 to 25 minutes for a 2 pound loin or until meat thermometer reads 145. Take out, cover in foil, and let rest for about 10 minutes before slicing. 

CHERRS TO HAPPY EATING!!