Italian Okra and Tomato Soup

It’s not quite soup season just yet, but everywhere I look it appears people are ready for fall. Autumn is my season - all year long I count the days to fall, so ringing it in a little early never hurts my feelings. I love taking the tail-end of fresh summer ingredients and making them a little more cozy to get a little preview of the best season there ever was and ever will be. This recipe is very summer meets fall, incorporating all the most delicious end-of-summer ingredients into a comforting bowl of soup.

1/4 cup extra virgin olive oil, plus more for drizzling 

1 onion - diced 

4 cloves garlic - chopped 

2 teaspoons Italian seasoning 

1/2 to 1 teaspoon red pepper flake - to taste 

Kosher salt and pepper 

1/2 pound okra - sliced thin

1 pint cherry tomatoes- chopped 

6 to 8 cups vegetable broth (depending on how chunky or brothy you like your soup)

1 can cannelleni beans - drained and rinsed 

2 cups short pasta like shells 

1/2 cup basil - chopped

Parmesan shavings, for serving 

Heat olive oil over medium-low in a Dutch oven or heavy bottom soup pot. Add the onion, garlic, Italian seasoning, red pepper flake, and a heavy dash of salt and pepper. Saute until the onions are translucent. Add the okra, tomatoes, vegetable broth, and another heavy dash of salt and pepper. Bring to a boil and simmer for 15 to 20 minutes or until okra is tender. Add the cannellini beans and pasta. Simmer for about 10 to 15 minutes or until pasta is al dente - it should be cooked through, not mushy. Stir in the basil. Spoon into bowls, top with Parmesan, and drizzle with olive oil.

What To Pack in Your Hospital Bag: Food Edition

I’m a chef. I love food. My life revolves around food. So the thought of being in a hospital for 48 hours or more without a good food lineup concerns me. Sure, there’s a good chance I’ll be in the process of doing what I came there to do (have a baby) most of the time there, but it doesn’t hurt to have a few legit snacks on hand that don’t just come out of a package to enjoy while going through one of the roughest/magical moments of life. 

I’ve said it a thousand times and I’ll say it again, I’m not high maintenance when it comes to most things - but when it comes to what I eat and drink, I’m pretty extra. So while I can’t fathom the thought of walking into the hospital with rolling luggage like I’m going on holiday, I do plan on bringing a cooler bag full of goodies. Priorities: good quality picnic food, champagne (we must have a proper toast to celebrate baby... duh), and one of our good bottles of wine from traveling (another toast for baby of course). 

Another reason for all this... with the Covid-19 situation, I’m not certain what the policy is on coming and leaving the hospital. So while I’ve heard of many people bringing in steak and lobster dinners post-baby, I don’t know what the situation will be given the 2020 chaos we are currently experiencing. So my cheese and charcuterie to-go plates are my backup plan. And if we are able to bring in a fancy meal too, that’s just a plus! 

* My biggest tip: don’t make your cheese and meat boards weeks early thinking your due date will be extra early. I made that mistake several weeks early and a few items didn’t last. Today is my due date and I’m still pregnant - haha! If you choose to do that, go with all dried fruits and meats and cheeses with long expiration dates.

How To Hospital Cheese Board

*These are just some ideas and some of what I packed. They could obviously change seasonally or with what you like, but just get creative and have fun with it. And make sure you pack things that store well in a cooler or at room temp for a couple of days. Hard cheeses, dried fruits, etc. 

Trader Joe’s Meyer Lemon Cookie Thins 

Any light cracker or cookie

Blueberry goat cheese

Any fruit goat cheese 

Honey goat cheese

Merlot cheese

Any nutty, hard cheese 

Fresh figs

Any fruit that stores well 

Dried hibiscus flowers

Any dried fruit 

Candied pecans or walnuts

Any nuts or flavored nuts 

Honey or honeycomb

Any fruit jelly or jam 

Disposable plastic container with lid - for storage 

Doilies or pretty napkins - for aesthetic plating

How To Hospital Charcuterie Board 

*Again, have fun with this and get creative. These are just ideas and what I packed. Just make sure everything you pack can be stored in a cooler or sit at room temperature for a couple of days - most charcuterie/cured meats are fine at room temp for a couple of days. 

Ritz Crackers 

Any buttered cracker or favorite cracker 

Already cooked sausage - sliced (I love Amylu brand and did the Apple Gouda flavor)

Turkey summer sausage 

Any summer sausage 

Salami or pepperoni sticks 

String cheese 

Salmi, pepperoni, prosciutto, or any cured meat you enjoy

Sliced cucumber 

Carrots or celery

Honey mustard, Dijon, or Spicy mustard 

BBQ sauce or favorite meat sauce  

Disposable plastic container with lid - for storage 

Doilies or pretty napkins - for aesthetic plating

Other fun foods and drinks to pack:

Drinks:

Bottle of champagne to toast baby

Favorite wine or a special bottle you’ve been saving 

Real wine glasses or like-real plastic wine glasses (no point in bringing champagne or a good bottle of wine if you don’t drink it out of the right glass - y’all know how I feel about this)

* My favorite plastic wine glasses come from Williams Sonoma and they look and feel so much like real wine glasses it’s hard to tell the difference. I also like the GoVino stemless brand if you want ones you can just dispose of when you’re done using them.

Cocktail kit of your favorite cocktail - I’m debating this one but an Aperol Spritz is my favorite and I’ve missed it so much all summer so I may be doing a DIY kit for this! 

Coconut water 

Canned cold brew coffee 

Fruit juice

Food:

Trader Joe’s Mini Croissants - baked and stored 

Any frozen or homemade muffins or bread recipes - baked and stored 

Peanut butter pretzels

RX Bars, Kind Bars, Luna Bars 

CheezIts or Chips

Favorite dried snacks 

Salt water taffy or gummies 

Favorite candies 

Gum or mints - for fresh breath when you can’t brush 

Salted Brown Butter Almond Rice Crispy Treats

I’ve been making my rice crispy treats like this for years. Just a few adjustments to the traditional recipe makes this one the best one yet. Y’all hear me talk all the time about how certain good-quality ingredients can change a common recipe, and this is a great example of just that. You don’t have to go wild or get weird with ingredients to make something over the top. The little addition of Kerry Gold butter, almond extract, and fleur de sel truly make all the difference here!

1 stick Kerry Gold butter

2 (10 or 12 ounce) packages marshmallows

1/2 teaspoon almond extract

8 1/2 cups rice crispy treat cereal

Fleur de Sel

Heat butter over medium heat until brown and toasty. Turn heat down to low and add the marshmallows slowly, stirring them in until melted and consistency is smooth. Don’t turn the heat up to rush this part - too high heat will make the crispy treats hard as rocks when they dry! Turn off the heat and stir in the almond extract. Stir in the cereal one cup at a time. Place parchment paper down in a 9x13 baking dish, pour in the mixture, and with another piece of parchment, press it down until even. Sprinkle heavily with Fleur de Sel - to salty taste preference… I go pretty heavy on this. Let cool for at least 30 minutes. Cut into squares.

Sweet Corn, Heirloom Tomato and Burrata Ravioli

Keeping my obsession going, turning simple Trader Joe’s meals into something restaurant quality. TJ’s corn, burrata, and basil ravioli is simple deliciousness on its own, but I amped it up a bit with a few fresh, creamy, herby additions to make it completely over the top. This is the epitome of summer in a bowl! 

4 servings 

Kosher salt 

3 packages Trader Joe’s Corn, Basil, Burrata Ravioli 

2 large heirloom tomatoes - chopped 

1 1/2 cups corn kernels (I like TJ’s frozen roasted corn - thawed)

Good quality extra virgin olive oil 

2 balls burrata cheese 

Basil leaves - julienned 

Bring a pot of very salted water to a boil and boil the ravioli according to package directions. In a large bowl, mix together the tomatoes, corn, and about 1 teaspoon salt and 1/4 cup olive oil - to taste. Drain the ravioli and plate with a heavy drizzle of olive oil over the top. Evenly top with the tomato/corn mixture. Finish with torn or sliced burrata cheese, basil leaves, another drizzle of olive oil, and a light sprinkle of salt.  

5 Delicious Recipes That *Might* Put You Into Labor

Since the day I found out I was pregnant, I started researching how to not be pregnant a full 10 months - safely of course. Yes, technically one is pregnant 10 months, not 9 - 40 weeks = 10 months. To be just blunt as I could ever be, I have always found this dreadful... almost a full year of being pregnant? Yikes! 

Here are a few things I’ve discovered along the way though: 1) It grows on you - I thought I would hate it and it’s been just fine. 2) Time flies - I’ve always taken note of this to be true but seriously can’t express it more now. Time flies even more when you’re growing a human in your body. 3) You don’t have to deprive yourself of everything because you’re pregnant - the “completely off limit” foods and drinks list has always crawled under my skin a bit. I knew there had to be more to it - after all, it’s half the reason I dreaded pregnancy to begin with. To be honest, I was about 3 months in before I even realized half the things on the “don’t do“ list were even on that list and that frustrated me even more. Over the years, it’s gotten out of hand - I mean, if my mom ate it in the 80’s and it was ok, why isn’t it now? With lots of research and plenty of discussions  with my doc, I discovered there are plenty of safe ways to enjoy what you like to enjoy throughout pregnancy. 

With all that being said, I never knew there was a “labor inducing foods” list and when I found out, I knew as soon as I was full-term, I was going to go to town on it! I decided to create (or dig up some oldies but goodies) around the list. These recipes are all perfection and pure delight - even if you’re not pregnant and trying to go into labor! 

Simple Spicy Spaghetti 

Spicy foods are at the tip top of the labor-inducing foods list, and this is one of my favorite spicy go-to pasta dishes! 

Bourbon Brown Sugar Grilled Pineapple with Honey Lime Creme Fraiche 

Pineapple supposedly softens the cervix and triggers contractions. Whether or not that’s something you care to do, this dish is a killer snack or dessert. You won’t be able to stop eating it. 

Banana Egg Pancakes with Dates Walnuts 

Dates dates dates! I’ve heard a thousand times these not only induce labor but prepare your body somehow for an easy delivery. Whether or not it’s true, this is a killer breakfast and takes under 10 minutes to make.

Balsamic Goat Cheese Dates 

This one’s a double whammy! Balsamic has been known to induce labor so much so there are certain restaurants that swear by their “maternity salads.” The trigger they claim? Balsamic vinegar. This recipe is balsamic AND dates so it’s got to be a winner! 

“Eggplant Baby” Eggplant Parmesan 

There’s a restaurant outside of Atlanta called Scalini's with over 300 testimonials from pregnant women who went into the restaurant to eat the Eggplant Parmesan and within a day or two were in labor. Full disclosure: I made this recipe and ate it for 5 days and I’m still pregnant. So it’s not going to work for everyone but I can testify: it is BEYOND delicious! Seriously, make this today. It’s not even my recipe - the only one on the list not but I urge you... DO IT!

Simple Spicy Spaghetti

A simple dish for the spice lover. I’m obsessed with effortless yet elegant olive oil based pasta dishes and because of the heat on this one, it takes the cake. It’s truly one of my favorite pastas to cook at home and if you have 10 minutes to spare, you can make it! With very few (mostly pantry) ingredients needed, keep these on hand and you’ll have this one on rotation! 

Kosher salt 

1 pound spaghetti 

1/2 cup good quality extra virgin olive oil 

4 garlic cloves - sliced thin 

3 to 4 Calabrian chilies in oil - sliced 

1 cup freshly grated Parmesan cheese, plus more for garnish

Trader Joe’s Chili Onion Crunch (optional)

Basil 

Bring a large pot of heavily salted water to a boil. Boil spaghetti until al dente. While spaghetti is boiling, heat olive oil in a large sauté pan over low heat and cook garlic and Calabrian chilies for about 1 minute or until fragrant - be careful not to burn. Take off the heat. When spaghetti is finished cooking, add directly into the olive oil mixture with the Parmesan and about 1/4 cup of pasta water. Toss together until combined and creamy. Add more pasta water if it gets dry. Serve topped with Chili Onion Crunch and basil leaves. 

Bourbon Brown Sugar Grilled Pineapple with Honey Lime Creme Fraiche

Grilled pineapple is the best summer staple. I always forget how much I love it until I’m at a barbecue and someone sets a plate of it in front of me and right away, I can’t stop eating it. This is an elegant take on the recipe with a little flavored creme fraiche and fresh herb! 

1 whole pineapple - sliced into 1/2 inch rounds, skin removed (you should get about 8 to 10 round slices) 

1 1/2 tablespoons bourbon

Kosher salt 

1/2 cup brown sugar 

1 (8 ounce) container creme fraiche

2 tablespoons honey 

1 lime - juiced 

Mint or basil sprigs 

Heat a grill or grill pan over medium high heat. Place pineapple slices on a baking sheet or large rimmed plate and drizzle bourbon evenly over the top of each. Lightly sprinkle salt and brown sugar evenly on both sides of each slice. When grill is hot, grill for about 2 to 3 minutes on each side or until caramelized and softened. Make the creme by whisking together the creme fraiche, honey, and lime juice. Plate the pineapple and drizzle the creme over the top, serve any extra on the side. Garnish with mint and/or basil. 

Pasta Paella

Spanish paella is a summer staple in our house, and I love making it various ways. On a recent trip to Miami we had José Andres’ famous paella at his restaurant Bazaar and flipped because the texture of the rice was more delicate and “angel-hair like” than regular paella rice. I decided a pasta paella needed to be recreated at home! This is light and simple - perfect for summer. And best of all, sits out at room temperature beautifully and still tastes great!

Paella:

1/4 cup extra virgin olive oil, plus more for drizzling 

2 large ripe tomatoes - chopped

1/2 yellow onion - chopped

4 large garlic cloves  - chopped 

1 1-2 teaspoons kosher salt 

1/2-1 teaspoon red pepper flake 

1 pound angel hair pasta 

Shrimp:

1 pound large shrimp - peeled, deveined 

1 tablespoon extra virgin olive oil 

1 teaspoon salt 

1/2 teaspoon pepper 

Parsley, for serving 

Preheat oven to 425 degrees. Heat a pasta pot full of heavily salted water over high heat for the pasta. Heat a paella or large shallow pan over low heat for the sauce. To a food processor, add the olive oil, tomatoes, onion, garlic, salt, and pepper flake. Combine together on high until smooth. Pour into the paella pan and cook for at least 10 minutes. Cut or tear the angel hair pasta into little rice pieces - should measure about 1/2 to 1 inch pieces and they don’t have to be perfect. When they’re all cut, boil for about 2 to 3 minutes or until al dente. Drain then add directly to the sauce. Stir together until combined then press down into the pan like traditional paella. 

On a foil-lined baking sheet, toss together the shrimp, olive oil, salt, and pepper. Cook for about 8 to 10 minutes until just pink. Arrange shrimp over the paella and garnish with parsley and a heavy drizzle of olive oil. 

Best Ever Pregnancy Cocktails

Pregnancy cocktails - aka mocktails - have gotten me through the last 9 months. I’ve played around with recipes, got some inspiration on ones to add to this list from our trip to Miami, and even ordered and tested some non-alcoholic spirits that have turned me into a fan.

Here, I’ve listed 9 of my favorite mocktails to make at home - with the option to add booze. Duh, I wouldn’t force booze-less drinks on you unless you want or need them! And I’ve added a few non-alcoholic spirits I’ve tried and liked. You can find more on my instagram’s “Mocktails” highlights - @andreas_cooktales. Happy sipping!

Limoncello Mint Creamsicle

Syrup:

1/2 cup sugar

1 cup water

1 handful mint 

Drink (1 serving): 

Ice 

2 tablespoons mint syrup

Limoncello La Croix or similar sparkling water

1 tablespoon heavy cream 

Fruit and mint - for garnish 

Make the syrup by bringing sugar and water to a boil. Take off the heat and add mint. Let steep and cool for several minutes. 

Fill a pretty stemmed glass with ice. Add the mint syrup and fill with flavored sparkling water. Stir in the heavy cream and garnish with fruit and mint. 

*May be made into a cocktail. I recommend 1 to 2 ounces of Limoncello or your favorite spirit. 

Watermelon Lemonade 

1 serving 

1 1/2 cups cubed watermelon 

1/2 cup ice

1-2 tablespoons honey or agave (depending on the sweetness level of the watermelon)

1 lemon juiced 

1 lemon slice (for garnish)

In a high-speed blender, add the watermelon, ice, honey or agave, and lemon juice. Blend together until an icy liquid is formed. Pour into a glass and garnish with the lemon slice. 

*May be made as a cocktail. Add 1 ounce of your favorite spirit. I recommend Limoncello or lemon vodka. 

Coconut Lime Colada 

1 serving 

1 cup coconut soda water, plus more for finishing (such as La Croix) 

2 ounces CoCo Real cream

1 lime 

In a cocktail shaker filled with ice, add the coconut soda water, Coco Real cream, and a squeeze of lime juice. Shake together until cold and combined. Strain into a short glass filled with ice. Add more sparkling water if needed. Garnish with a lime slice and top with lime zest. 

*May be made as a cocktail. Add 1 ounce of gin, vodka, or rum. 

Rose Water Spritzer 

1 serving

Ice

5 strawberry slices 

1 teaspoon rose water extract 

1 cup plain sparkling water 

Mint leaves 

Add ice, 2 strawberry slices, and rose water to a stemmed glass. Lightly muddle the berries and the rose water together. Top with sparkling water and add the extra berries and mint leaves. 

*Turn into a cocktail by replacing the sparkling water with cava, prosecco, or champagne. 

Virgin Pina Colada 

1 serving 

1 cup ice 

2 ounces CoCo Real cream

2 ounces pineapple juice

1.5 ounces milk of your choice 

Pineapple and cherry for garnish (optional)

Combine the ice, cream, pineapple juice and milk together in a blender until blended. Garnish with pineapple and cherry. 

*Turn into a cocktail with 1.5 ounces of rum. 

Spicy Key Lime Frozen Margarita 

4 to 6 servings 

3 cups Trader Joe’s Jalapeño Limeade

1 cup Key Lime La Croix 

4 to 5 cups of ice 

Limes 

Salt

Blend together the limeade, La Croix, and ice until smooth. Using a lime, rub the rim of 4 glasses. Pour salt onto a plate, then dip each glass in the salt. Pour the margaritas into glasses and garnish with a lime round. These can also be made on the rocks as seen in the picture above - just don’t blend and add ice at the end!

*Turn into a cocktail by replacing 1 cup of the limeade with 1 cup tequila. 

Sunset on South Beach 

1 serving 

1/2 cup coconut water

Mint sprigs 

1/2 cup mango juice 

Squeeze of lime

Ice 

Ginger beer - for topping 

Pour coconut water into a tall glass and add a few mint sprigs. Muddle together the coconut water and mint. Add mango juice, lime, and ice. Top with ginger beer, stir together, and serve with a sprig of mint. 

*Turn into a cocktail by adding 1 ounce of your favorite spirit.

Lavender Sage Delight

1 serving

Lavender simple syrup:

1/2 cup water

1/2 cup sugar

1 teaspoon lavender leaves

Drink:

2 ounces Monday non-alcoholic gin

1 ounce lavender simple syrup

1 egg white

Sage leaves

Lavender leaves

Bring the sugar, water, and lavender to a boil. Let cool and strain into a container. In a cocktail shaker filled with ice add the gin, lavender syrup, egg white, and a few sage leaves. Shake for 30 seconds. Strain into a coupe and serve with sage and lavender leaves.

Rosemary Non-Gin and Tonic

1 serving

2 ounces Monday non-alcoholic gin

Rosemary sprig

Juniper Berries (optional)

Soda water

Tonic water

Lime round (optional)

Fill a short glass with ice. Add the gin, rosemary sprig, and juniper berries if using. Top with equal parts soda and tonic. Garnish with rosemary and lime if you wish.

Some of my favorite non-alcoholic spirits:

Monday Gin (for year-round)

Seedlip Garden (for spring and summer)

Seedlip Spice (for fall and winter)

*See more and full explanations @andreas_cooktales on Instagram

Whipped Feta with Roasted Tomatoes and Herbs

A summer tapas that should be out at every table! This recipe takes about 10 minutes and is creamy, garden fresh, and delightful on so many levels!

1 baguette - cut into 1/2 inch slices 

Extra virgin olive oil 

2 pints cherry or grape tomatoes 

Kosher salt and pepper 

5 ounces feta cheese 

3 ounces cream cheese 

Handful dill sprigs

3 tablespoons chopped basil

2 tablespoons chopped parsley 

Heat oven to 400 degrees. Spread baguette slices on a baking sheet and brush the tops with olive oil to coat. On another baking sheet, toss together the tomatoes, 1 tablespoon olive oil, and a heavy sprinkle of salt and pepper. Put both the bread and tomatoes in the oven. Bake until the bread is toasted - about 6 to 8 minutes - and tomatoes are soft and slightly popped open - about 10 minutes. Set both aside to cool. In a stand mixer, add the feta, cream cheese, 1/4 cup olive oil, and a dash of salt and pepper. Beat together until smooth and feta is completely whipped. Transfer whipped feta to the middle of a bowl then add the roasted tomatoes around it. Top with the dill, basil, and parsley. Drizzle olive oil over the top and serve with crostini. 

11 Memorial Day Recipes You Can’t Live Without

I love Memorial Day, as I feel there’s nothing better than a day to honor such noble men and women who fought and died to make our country so great! I also like a good food line up on this day, as its kind of the unofficial kickoff of summer food. Picnic, BBQ, and all the freshest produce, these are some of my favorite recipes to eat on all summer long! Thank you to every man and woman who has risked everything to make the USA so great.

Cocoa Cola Baby Back Ribs

Corn Salad with Roasted Shrimp

Truffle Sliders

Green Goddess Chicken Salad

Heirloom Tomato and Smoky Quinoa Salad

Perfect Lobster Rolls

Creamy Feta Tomato Dip

Mediterranean Picnic Salad

Garlic Head-On Shrimp

Healthy “America” French Toast Minis

Easiest Mini Blueberry Galettes

Spiced French Toast with Balsamic Blackberries and Honey Whipped Goat Cheese

If y’all saw me on Supermarket Stakeout on Food Network last week, you also saw this French toast win the competition! I had so many messages with questions and requests for the recipe so I had to share with y’all. Here, I’m giving the recipe exactly how I made it on the show with a few notes at the end of how would’ve made it if I had all the ingredients I wanted on hand. The choice is yours... or just use whatever you have in your pantry and work around it! 

6 eggs 

2 tablespoons sugar

1 teaspoon cinnamon 

1/2 teaspoon ground ginger

1/4 teaspoon all spice 

Kosher salt 

8 slices whole wheat bread

1 cup blackberries 

1/4 cup honey, plus 2 tablespoons 

2 tablespoons balsamic vinegar

4 ounces goat cheese 

Heat a non-stick pan coated in butter over medium heat. In a shallow bowl or pan, whisk together the eggs, sugar, cinnamon, ginger, all spice, and a dash of salt. Soak the bread in the mixture for several minutes until completely drenched, flipping it every minute it so. In a small saucepan over high heat, add the blackberries, 1/4 cup honey, balsamic vinegar, and a dash of salt. Bring to a slight boil then simmer until ready to serve. In a stand mixer, add the goat cheese, 2 tablespoons honey, and a dash of salt. Paddle together until creamy and smooth. Cook the French toast until golden on both sides. Top with the blackberry syrup and whipped honey goat cheese. 

*A few notes of how I would’ve made this recipe better if I had the ingredients I wanted:

• to the egg mixture, I would’ve added 1/4 cup of heavy cream and a teaspoon of vanilla extract 

• to the blackberries, I would’ve added 2 tablespoons of butter 

• I would’ve switched the whole wheat bread out for Brioche or Challah

Salmon Apple Salad

10-minute healthy meals you’ll want to eat on repeat… these recipes are inspired by a cooking class I had with my mom and her friends in which they told me, “we just want to new prep really delicious food that doesn’t take long and we can eat on all week.” So these are my favorite breakfast, lunches and dinners that can be made in under 10 and store in the fridge all week!

This salmon salad is scrumptious! I make it constantly because it’s healthy, clean, fresh, and a little bit of sweet and savory!

4 servings

4 cooked salmon filets 

*sprinkle with salt and pepper, wrap in foil, cook for 15 minutes in a 400 degree oven, skin comes right off 

1 green apple - diced 

2 celery sticks - diced 

1/4 red onion - diced 

3 tablespoons drained capers 

1/4 cup good quality extra virgin olive oil 

2 tablespoons flavored balsamic vinegar of choice (I like honey bell orange, lemon, apple, or raspberry)

1 lemon - juiced 

Kosher salt and freshly cracked pepper to taste

Lettuce cups, pita, grilled bread, or crackers - to serve 

Shred salmon meat into a large bowl. Add the apple, celery, onion, capers, olive oil, vinegar, and lemon juice. Stir together. Stir in a good amount of salt and pepper then taste. Add more salt if needed. Serve in lettuce cups, pita, bread, or crackers. 

Watermelon Lemonade

I am super excited to announce my fabulous, oh-so fitting partnership with Southern Muse in Collierville, TN! As their first brand ambassador, I couldn’t be more thrilled to be joining such a lovely boutique and fun team that speaks to the Andrea’s Cooktales brand so beautifully. Southern muse has apparel and clothing focused on the modern southern woman, and when you walk in, it’s impossible not to want everything you lay your eyes upon. From the fashionable clothing to the gorgeous home decor, tabletop stemware and accents, Southern Muse speaks to my own personal style. And the best news?! You can get 10% off your entire purchase when you visit the store - just use the discount code: ACOOKTALES. Follow them on Instagram to get a dose of all the beauty @southern_muse. We hope to see you in the store very soon!

On my most recent trip to Palm Springs, I had a fresh squeezed watermelon lemonade for breakfast and couldn’t stop drinking it from the second it was sat down in front of me. When I got home, I couldn’t recreate it fast enough! This will be your perfect summer mocktail (or cocktail - tip on how to booze it up below)!

* Clothing and glassware - all Southern Muse

* Photos - http://www.kpfusion.com/, @kpfusion

1 serving 

1 1/2 cups cubed watermelon 

1/2 cup ice

1-2 tablespoons honey or agave (depending on the sweetness level of the watermelon)

1 lemon juiced 

1 lemon slice (for garnish)

In a high-speed blender, add the watermelon, ice, honey or agave, and lemon juice. Blend together until an icy liquid is formed. Pour into a glass and garnish with the lemon slice. 

* May also be made as a cocktail. Add 1 ounce lemon vodka or limoncello.

Brown Butter Maple & Winter Herb Chicken

Roast chicken can’t be beat when hosting a dinner party for several reasons. 1) It’s simple to make - you put it in the oven and forget about it for over an hour which gives you plenty of time to work on apps and sides. 2) Most people adore a roast chicken. 3) It presents beautifully - it’s almost like having a miniature version of Thanksgiving all over again. This particular roast chicken is a winter night’s dream! Roasty toasty brown butter, sweet maple, and all the hearty winter herbs - it truly is the perfect roast chicken for cold months.

I have attempted to no longer eat meat unless I know where it comes from. Yes, it can be tricky, but the mass production of chicken is out of hand these days, and I don’t want what goes into that meat being put into my body. So I found a local farmer in Memphis, Bailey Family Farm, who raises his chickens in the most humane way! It’s pretty unbelievable how these chickens are raised and you can read all about it here. If you live in Memphis, I highly recommend Bailey. If not, do you best to find your own local chicken farm - it’s so worth it.

4 to 6 servings 

5 tablespoons salted butter

2 tablespoons pure maple syrup

1 (4 to 5 pound) whole chicken - giblets removed 

Kosher salt and freshly cracked pepper

1 bunch thyme, plus 2 teaspoons minced 

1 bunch sage, plus 2 teaspoons minced 

Place butter in a pan over medium heat and don’t touch the butter or move the pan. Let it cook down until it’s brown and toasty - you’ll be able to smell it. Take off the heat and stir in the maple syrup. Transfer to a rimmed plate or shallow bowl and put in the fridge until it starts to harden but is still soft enough to spread - about 15 minutes. 

Preheat your oven to 400 degrees. Rinse the chicken inside and out and pat dry with paper towels. Place in a cast iron skillet and season the cavity liberally with salt and pepper then stuff with the thyme and sage bunches. Rub the chicken all over with the soft butter - leave about 2 tablespoons to put underneath the skin of the breasts. To do that, loosen the breast skin at the top with your fingers, pulling the skin away from the breast. Spoon the butter underneath the skin then squeeze all the way down. Salt and pepper the outside of the chicken liberally on all sides then sprinkle with herbs. Keeping the chicken breast side up, tuck the wings under and tie the legs together using kitchen string. 

Place the pan in the middle rack of your oven (too close to the top and the breast skin will burn). Roast for about 1 hour and 20 minutes or until the temperature reaches 165 degrees with a thermometer in the thickest part of the thigh. Let rest for at least 15 minutes then carve the chicken into pieces and slice the breast meat. Brush the chicken pieces with the all the melted butter in the bottom of the cast iron. Serve warm or at room temperature. 

Bread Lover’s Bouquet

Not everyone wants flowers for Valentine’s Day. And for the carb and bread lovers in your life, this could just maybe be the perfect bouquet! It’s simple and inexpensive to make and for the next few nights, pasta and soup can be on the dinner menu as you have the perfect dippers in all shapes and sizes! 

12 to 15 wooden skewers

1 refrigerated can (oven-ready) croissants, biscuits, or cinnamon rolls 

1 large beautiful loaf of bread (round or rectangular shaped - anything that would make a nice base/vase) 

An array of bakery fresh breads in different shapes and sizes, here’s what I used: 

• 5 miniature savory muffins

• 1 baguette - cut into large chunks

• 2 rosemary rolls

• 2 whole wheat rolls

• 2 croissants 

• 1 large pretzel 

*I got my breads at multiple different places. A good place to shop for these: local bakeries, Fresh Market, Whole Foods, Panera Bread.

*This bouquet could also be made sweet with an array of treats like muffins, cinnamon rolls, sweet croissants, donuts, donut holes, etc. 

Preheat oven to 350 degrees. Remove the refrigerated dough from the can and cut strips of dough out (you will have leftover dough - it should only take 2 to 3 rolls). Using your hands, roll out long, skinny pieces. Wrap the strips of dough around the middle of each skewer leaving plenty of room at the top and bottom - the bottom will stick into the bread bouquet and the bread pieces will be skewered on the top. Place in the oven for about 10 minutes or until dough is cooked through and golden. 

While the skewers are in the oven, make your vase. Find the bottom of the bread loaf, and cut a small, even bottom to flatten the loaf out so it stands upright. Cut the top off in a similar way and dig out about 1/2 inch of bread so it looks like the opening of a vase. 

When the skewers are cooled, stick them in multiple different places all over the bread loaf, making  sure they’re deep into the “vase” and secure. The deeper they’re skewered, the longer they’ll stay upright. Skewer the array of breads on the tops of each skewer. If the vase starts to lean to one side, skewer a heavier piece of bread on the opposite side. The softer the bread is, over time some of the skewers may start to fall. To prevent this, lean the bouquet on a wall to keep them in place. 

Chocolate Rubbed Steak with Red Wine Cherry Sauce

You could buy your sweetheart the traditional box of chocolate covered cherries for Valentines Day or you can take it up a notch and cook it - in steak form. This may seem like an odd flavor combo for a piece of meat but it works beautifully, and it’s ideal and oh so fun for Valentine’s Day dinner at home. Sirloin is used in this recipe to make it a little more lean and healthy but you can use any piece of meat you prefer (flank and ribeye are also perfection). The chocolate dry rub makes it extra luscious with a hint of sweetness and richness from the cherry wine sauce. Cook up some simple sides, open a bottle of special red wine, and you have the perfect romantic dinner. 

2 Servings

Steak: 

1 ( 1 to 1 1/2 pound, 1 to 1 1/2 inch thick) premium sirloin steak 

1 tablespoon good-quality cocoa powder 

1 tablespoon brown sugar

1 teaspoon kosher salt

1/2 teaspoon freshly cracked pepper 

2 tablespoons butter 

Fleur de Sel, for finishing

Sauce: 

1 shallot - peeled and thinly sliced 

1 garlic clove - smashed 

1 sprig rosemary 

3/4 cup red wine

1 teaspoon sugar

1 cup fresh or frozen cherries - pitted, plus more to garnish 

1 tablespoon butter 

Kosher salt and freshly cracked pepper 

Take the steak out of the refrigerator and using paper towels, completely pat it dry. On a large plate, mix together the cocoa powder and brown sugar. Sprinkle the meat evenly with the salt and pepper, pressing to adhere. Completely cover all sides of the steak in the dry rub. Let it sit at temperature for at least 30 minutes.

Place a large cast iron skillet in the oven and preheat to the highest temperature (480 to 500 degrees). Let the oven come to full temperature, then using an oven mitt, remove the pan and place over high heat on the stovetop for 2 to 3 minutes or until smoking. Place butter in the skillet, let melt, and swirl around to coat the bottom - continue using the oven mitt, the skillet will be extremely hot. 

Transfer the steak from the plate to the skillet, placing flat down, and don’t move. Let cook for one minute then flip and let cook another minute. Flip one more time and transfer the skillet to the oven. Let steak cook for 4 to 6 minutes (medium-rare to medium, depending on your preference). Remove the skillet from the oven. Transfer the steak to a cutting board and cover with foil until ready to cut and serve. 

Add the shallot to the pan drippings and cook over medium low heat until softened. Add the garlic clove, rosemary, wine, and sugar then lightly scrape the bottom of the pan with a wooden spoon, getting up some of the brown bits. Bring to a boil and let reduce to half - 5 to 7 minutes- adding the cherries halfway through. Take off the heat, swirl in the butter, and taste for seasoning. Add salt and pepper if needed. Slice the steak, place on a serving platter, and top with the cherry sauce and sprinkle with Fleur de Sel. Share and be cozy! 

Best Ever Super Bowl Snacks

You don’t need every game day food item in the world for a Super Bowl party. All you need are a few - best of the best - filling snack foods. A few unbelievably flavorful dips and a couple of hearty appetizers, and you’re good to go. Impress your guests with these tried and true game day recipes that my family, friends, and clients beg me to make again and again! Literally, every recipe on here will have your guests flipping… they’ll be at the food table, not watching the game.

Cream Taco Dip

This recipe will forever and ever go first on my game day snacks recommendation list. This dip is beyond the best dip that literally ever existed on earth. I don’t know how to more dramatically explain it in words. I’ll bluntly put it this way, if you’ve ever made a cheese dip, Velveeta dip, or chili cheese dip and thought it was fabulous, get rid of it and make this one. I promise it’s 100,000 times better than any dip you’ve ever made. You’ll never make another cheese dip recipe. People show up to my house hoping I have this on the stove or in the Crock Pot.

Truffle Duck Fat Fries

I mean, the name of the recipes explains it all - need I say more? The fries are crispy and salty, the dip is creamy and truffley. Your guests will flip over this one.

Creamy Feta Tomato Dip

Inspired by a dish we had in Santorini, this is a once you pop you can’t stop dip. Served with pita, it adds a little variety to the typical game day tortilla and ruffle chip and dips.

Buffalo Hot Wing Hummus

This dip is just like eating your favorite hot wings, without the extra calories and messy fingers. This hummus gives a vegetarian option to your party and can easily be vegan if you leave off the cheese.

Southwestern Tuna Dip

Another healthy dip to throw into the mix, I call this one: the tuna salad for people who think they hate canned tuna. I am NOT a canned tuna fan but after this creation, I now eat it for lunch several times a week!

Copycat Petro’s Chili and Chips

You don’t have to be a University of Tennessee fan to know corn chips layered with chili, cheese, and the works is one of the best game day snacks of all time. Adapted from the famous Knoxville staple, Petro’s, these mini chili cheese Mason jars are adorable and taste as good as they look.

Truffle Sliders

Think of the best slider you’ve ever had, then imagine this one: caramelized onions, sweet honey and truffle aioli, chunky truffle buttered meat. This may be your new favorite.

Smoky Pimento Grilled Cheesies

The cutest little bites of pimento cheese and Italian bacon grilled cheeses you’ll ever eat!

3 Trader Joe’s Almond Beverage Smoothie Recipes You Can’t Live Without

On my latest Trader Joe’s trip, I discovered the most delicious almond milk beverages. They can be enjoyed chilled with no frills of course, but I’ve been using them for everything from putting them in my coffee and cereal to making smoothies and overnight oats with them. They are simply delicious and I’ve compared them with other brands of “sweetened almond milk” and it appears they’re lower in sugar content too. These smoothies have been making a regular appearance at our house. They make the perfect breakfast, snack, and meal replacement for a cleanse! You can find a full video that includes my thoughts on each of these yummy beverages on Instagram @andreas_cooktales. Enjoy and please comment on Insta to let me know what you think! 

Each recipe: 2 servings 

Blueberry Lavender Smoothie 

1 cold banana 

1 cup cold blueberries 

1 handful raw cashews 

1/4 orange - juiced 

1 - 1 1/2 cups Trader Joe’s Blueberry Lavender Almond Beverage 

1 cup ice (optional) 

Place all ingredients in a high-speed blender, starting with 1 cup of milk. Blend on high speed until completely combined. Add extra milk to thin out if needed. 

Tropical Matcha Smoothie 

1 cold banana 

2 cups baby spinach or kale 

1/2 cup raw coconut flakes 

1/4 cup chopped mango 

1/4 cup macadamia nuts 

1 to 1/2 cups Trader Joe’s Matcha Almond Beverage 

2 teaspoons honey or sweetener (optional) 

1 cup ice (optional)

Place all ingredients in a high-speed blender, starting with 1 cup of milk. Blend on high speed until completely combined. Add extra milk to thin out if needed. 

Pumpkin Spice Date Smoothie 

1 cold banana 

5 dried dates - pitted and chopped 

1/4 cup raw walnuts 

1 to 1 1/2 cups Trader Joe’s Pumpkin Spice Beverage 

1 cup ice 

2 teaspoons maple syrup (optional)

Place all ingredients in a high-speed blender, starting with 1 cup of milk. Blend on high speed until completely combined. Add extra milk to thin out if needed. 

10-Minute Banana Egg Pancakes with Dates & Walnuts

These pancakes are super healthy and most importantly, the flavor is beyond. So quick to make, they can be whipped up before heading out the door in the morning. Better yet, they can also be made ahead, refrigerated, and heated for a few minutes in the microwave - make a double batch and have them several days in a row. You won’t get sick of them, I assure you! Creamy, nutty, and egg-y, with sweet little date surprises in every bite. Complete perfection! 

Serving size - 6 to 7 pancakes 

Cooking spray 

1 large ripe banana - mashed until smooth

2 large eggs 

1/2 teaspoon vanilla 

1/4 cup oat flour

1 1/2 teaspoons baking powder 

1/4 teaspoon salt 

4 pitted dates - finely chopped 

2 tablespoons chopped walnuts 

Heat a nonstick pan coated in cooking spray over medium heat. To a large bowl, add the mashed banana, eggs, vanilla, oat flour, baking powder, and salt. Whisk together until smooth. Stir in the dates and walnuts. Using a 1/4 measuring cup, spoon the pancakes on the hot pan. Flip when bubbling and cook one to two more minutes or until through. Serve with maple syrup.