Grilled Asparagus and Green Onions with Shallot Yogurt and Toasted Walnuts

I'm always trying to create new things to throw on the grill as the meat or fish is coming off.  This recipe is something quick and easy but has tons of flavor!  The combination of asparagus with whole green onions topped with this cool, luscious, shallot yogurt and crunchy walnuts made this weeknight meal a shining star.

You don’t have to use walnuts! Pine nuts or pistachios would be great too!
— Carrie

You'll Need

  • 2 bunches asparagus, rinsed and trimmed
  • 2 bunches green onions, rinsed and peeled
  • 1 cup plain Greek yogurt
  • ½ medium sized shallot, minced
  • Salt and Pepper to taste
  • ½ cup walnuts, roasted (roast on 350 for 6-7 minutes)
  • 4 tablespoons olive oil; divided
  • 1/3 cup fresh parsley for garnish

How To

  1. Heat your grill to medium heat.
  2. In a small bowl mix together the yogurt, minced shallot, 1 tablespoon olive oil, salt and pepper to taste.  Let sit on the counter and allow the flavors to marinate until ready to serve.
  3. Drizzle 3 tablespoons of olive oil on the asparagus and green onions.  Sprinkle with salt and pepper.
  4. Grill the vegetables for 10 minutes or until cooked through and slightly charred.
  5. Serve the vegetables on a platter and top with the shallot yogurt, roasted walnuts and fresh parsley. 
  6. Eat immediately and enjoy!
Now that summer is in full swing, our family meal goal is to avoid using the oven. Dishes like this make it possible!
— Carrie

Rosé Spiked Berry Crostada

Summertime means rosé time. If you are anything like me, I'm always trying to figure out how to not drink an entire bottle myself!  This recipe helps me manage my "portions" properly.  Hee hee! 

My family and I are in Idaho for The Fourth of July. I love our traditions of decorating bikes for the Victor parade and eating a family meal that consists of my mother-in-law's cowboy beans!  I always bring the dessert and it's in my nature to do my best to make it somewhat themed for the holiday. This Crostata is so delish with a shortcake pie crust, fresh berries, and a quick rosé soak!

You'll Need

  • 6 ounces fresh blackberries
  • 16 ounces fresh strawberries, sliced
  • 1/3 cup rosé, I recommend Hogwash
  • 1/3 cup + 2 tablespoons sugar, divided
  • 1 package Callie’s Buttermilk Biscuit Mix
  • 8 tablespoon unsalted butter, room temperature
  • 1/3 cup + 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons salted butter, melted
  • 3 tablespoons turbinado sugar

How To

  1. Preheat oven to 350ºF.  Line a baking sheet with parchment paper and set aside.
  2. In a large bowl mix together Callie’s Buttermilk Biscuit Mix, 1/3 cup sugar and 8 tablespoons of butter.  Working with your hands, mix quickly together until mixture resembles coarse crumbs.
  3. Mix together the milk and vanilla.  Add it to the biscuit mixture.  Mix quickly with your hands.  If mixture seems too dry add in another tablespoon of milk.  Work dough into a ball. Wrap dough in plastic wrap and freeze for 30 minutes.
  4. While the dough is chilling, macerate the berries.  In a small bowl add the berries, rosé and 2 tablespoons of sugar. Let the berries sit for 30 minutes.
  5. Lightly flour your working surface.  After the dough has chilled for 30 minutes, roll the dough out carefully; pinching off a piece of dough to use as ribbon on top. Roll dough out to 10-12 inches in diameter and 1/8 inch thin.  Roll the reserved dough out to 1/8 inch thin.  Using a pasta cutter or knife, cut dough into 3 ribbons; set aside.
  6. Drain the berries.  Place the blackberries in the left upper corner of the dough.  Then place the sliced strawberries all around the blackberries and the center of the dough, leaving about an inch or so around the edge.  You want the fruit to resemble the American flag.
  7. Gently fold the edges of the dough over the berries, pinching together any open seams.  Add the reserved 3 ribbons on top.
  8. Brush 2 tablespoons of melted butter all over the dough and sprinkle with turbinado sugar.
  9. Bake for 30-35 minutes or until dough is golden brown.
  10. Serve with vanilla ice cream and ENJOY!
Use whatever berries you like! I mixed it up with blackberries and strawberries instead of blueberries this time.
— Carrie

Lime Zest Grilled Shrimp

This May, Charleston Magazine featured my family and a handful of our favorite summer recipes in an article titled "Kneading Tradition." We touched on the importance of family bonding at the supper table and, of course, a good Southern meal. If there are fresh, local ingredients available--use them! When we crave a shrimp dish, I'll send the girls up to the Magwood Dock to pick up a pound or two fresh off the shrimp boat. This lime zest grilled shrimp is a flavor packed way to serve shrimp and the Charleston Magazine article has a few more recipes to make a perfect summer meal. 

For the Cilantro Pesto

  • 1 bunch cilantro, washed and stems removed
  • 2 cloves garlic, minced
  • 1/4 cup of roasted salted pepitas
  • 1/4 cup chopped white onion
  • 1 Tbs. white wine vinegar
  • 1 Tbs. fresh lime juice
  • 1/8 cup crumbled Cotija cheese 
  • 1/4 tsp. cayenne pepper
  • 1/4 cup olive oil
  • Salt and pepper to taste

For the Shrimp

  • 1 Tbs. lime zest
  • 1 Tbs. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1½ lbs. shrimp, peeled and deveined

For the Avocado Salsa

  • 2 ripe avocados
  • 1 pt. fresh pico de gallo

Lime Zest Grilled Shrimp

  1. Soak wooden skewers in water for 30 minutes.
  2. Make a marinade by combining the lime zest, olive oil, salt, and pepper in a bowl. Add the shrimp and let marinate for 30 minutes at room temperature.
  3. Heat your grill to 500ºF.
  4. Skewer the shrimp and place on the grill. Grill for one to two minutes per side, until the shrimp have turned pink and are lightly charred. Remove and serve with cilantro pesto and avocado salsa.

Cilantro Pesto

  1. Combine the cilantro, garlic, pepitas, onion, vinegar, lime juice, Cotija cheese, and cayenne pepper in a food processor and process until fine.
  2. With the motor running, slowly stream in the olive oil.
  3. Remove to a bowl and season with the salt and pepper to taste.

Avocado Salsa

  1. Peel, slice, and chop the avocados and mix them into the fresh pico de gallo. 
If you have leftover Cilantro Pesto or Avocado Salsa, not to worry! Put it in an airtight container and refrigerate for up to one week.
— Carrie

Head over to the Charleston Magazine "Kneading Tradition" article for Cumin-Roasted Okra, Cheesy Poblano Corn and Rice Bake, and for dessert, a Biscuit Berry Nest. 

Mealtimes aren’t just about feeding yourself, but about feeding your soul.
— Carrie

These beautiful pictures were captured by the late Christopher Shane.  We are thankful for the time that we spent with this talented soul.

Blueberry Shortcake Trifle

When the Atlanta Journal-Constitution calls and asks for a story and recipe, you say yes immediately. We were lucky enough to be featured in May talking all things biscuits. One of the questions they asked was what to do with extra biscuit dough and leftover biscuits. This, of course, is one of my favorite topics so I jumped at the chance to write a few recipes showing my go-to creations. You can find all three of our recipes at myajc.com but here is my family's new favorite summer dessert-Blueberry Shortcake Trifle With Lemon Curd, Whipped Cream and Shortcake Croutons

For the Trifle

  • 4 cups fresh blueberries, rinsed and drained
  • 16 ounces whipped cream
  • 20 ounces lemon curd
  • 1 dozen of Callie's shortcake biscuits
  • 4 tablespoons butter, melted
  • 1 tablespoon vanilla
  • 1 tablespoon turbinado sugar

Optional Sugared Blueberries

  • 2 egg whites
  • ½ cup fresh blueberries
  • ¼ cup sugar
This dessert is a great way to get the kids involved in the meal. They can make this recipe from start to finish... less work for you more fun for them.
— Carrie

Blueberry Shortcake Trifle with Lemon Curd, Whipped Cream and Shortcake Croutons

  1. Preheat oven to 350°.
  2. Crumble the shortcakes onto a parchment paper lined baking sheet.  Toss with the melted butter, vanilla and turbinado sugar. 
  3. Bake for 10-15 minutes or until lightly golden brown and crisp. Remove from oven and let cool completely. Reserving ¼ cup for garnish.
  4. In a trifle bowl, layer 1/3 of the crumbled shortcakes, 1/3 of the lemon curd, 1/3 of the blueberries and 1/3 of the whipped cream.  Repeat layers twice.  Finishing with whipped cream. 
  5. Garnish with reserved crumbled shortcakes, sugared blueberries and lemon zest if desired.  Cover and chill until ready to serve.

For the Sugared Blueberries

  1. In a small bowl, beat egg whites with a fork until foamy. 
  2. Brush the blueberries with the egg whites. 
  3. Roll them in sugar and lay them on parchment paper to dry for at least 20 minutes. 

In the Atlanta Journal-Constitution article, you can find the recipe for strawberry shortcakes and our buttermilk biscuit bowls.

Click here for the full article and enjoy!

Roasted Tomato and Zucchini Tart

Zucchini Tart Final.png

If you are anything like me, I'm always trying to figure out sneaky ways to get my girls and husband to eat more veggies. I've realized that if I nestle vegetables amongst their favorite things, it becomes less of a struggle. This simple, colorful, and absolutely flavor packed savory tart has done the trick! The next time my girls tell me they don't like zucchini, I'll remind them of that time when they licked this plate clean!

You'll Need

  • 3 cups zucchini, rinsed and sliced thin (about 3 zucchini)
  • 3 cups mixed medley cherry tomatoes, rinsed and cut in half
  • 2 garlic cloves, minced
  • 2 green onions, diced
  • 2 tablespoons olive oil
  • Salt and Pepper to taste
  • 3 ounces Boursin cheese
  • 1 tablespoon butter, melted
  • 1 tablespoon flour, divided
  • 2 tablespoons shelled pistachios, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 sheet puff pastry, thawed

  1. Preheat oven to 400. Line a baking sheet with parchment paper and set aside. 
  2. In a large bowl, mix together the zucchini, tomatoes, garlic, green onions, olive oil, salt and pepper.  Pour onto the parchment lined baking sheet.
  3. Roast vegetables in the oven for 10-15 minutes.
  4. Remove vegetables from oven and place into a colander to drain off the excess water.  Let drain for 10 minutes, shaking off excess water.
  5. Sprinkle half of the flour onto a sheet of parchment paper.  Lay puff pastry onto the parchment paper.  Sprinkle the other half of the flour on top of the pastry; so your rolling pin won’t stick.  Roll out the puff pastry into a 10 x 12 rectangle.  Carefully transfer the parchment paper and puff pastry onto a baking sheet.
  6. Layer the zucchini and tomatoes onto the puff pastry, leaving a 1 to 2 inch border of pastry all the way around.
  7. Pinch off pieces of Boursin cheese and scatter them around the zucchini and tomatoes. 
  8. Gently fold up the edges of the pastry all the way around.
  9. Brush the edges of the pastry with melted butter and cracked fresh pepper all over the edges.
  10. Bake for 30-35 minutes until the tart is golden brown and crisp.
  11. Remove from oven and garnish with chopped pistachios and mint. 
  12. Serve immediately and enjoy.
P.S. When my girls asked me what the green round things were, I told them cucumbers. Hah! The things we do to nourish our children.
— Carrie

Salmon Salad

Salmon Salad Inspired by the Nuns

I have a guilty pleasure when I'm staying in a hotel room. It might sound silly, but I love to blow dry my hair in bed. I get back in the bed after my shower, put on the tv, and blow dry my hair because I'm allowed to be lazy! While on our family vacation in Mexico, I was drying my hair and watching the local cooking channel. It happened to be a show about nuns who cook. Since I don't speak Spanish, and the dryer was loud, there wasn't any sound. That didn't stop my mouth from watering as I watched this nun create a delicious meal. I just had to recreate it once we came home. This salad happened to be just what we needed after a week of sun, surf, chips, salsa, and margaritas a plenty.

The nun had fresh salmon, so her salad was made with raw salmon. We can't get that here in Charleston, South Carolina and Whole Foods did not have sashimi grade tuna. I opted for the freshest fish I could get and gave it a quick 2 minutes per side sear.  She also used chives and dill in her yogurt sauce, but Whole Foods had ramps and when in ramp season, use ramps! I also added the lettuce, lime, and pepitas to make it my own.

This is a layered salad with such simplicity, but has lots of depth in flavor! It is perfect for a weeknight dish and can be elevated for your most discerning dinner guests!
Watch the videos for instructions.

You'll Need

  • 2 lbs of salmon seared and cut into 1-inch cubes
  • 4 medium potatoes boiled, cooled, and sliced 1/2-inch thick
  • 2 avocados sliced (with a squeeze of 1/2 lime)
  • 1 head of butter lettuce (hydroponic) chopped
  • 1/3 cup of roasted salted pepitas (pumpkin seeds)
  • Olive oil to be drizzled on the bottom of the platter
  • Salt and pepper to taste for seasoning the filet and liberally as you are layering the salad

For the Yogurt Sauce

  • 2 cups Greek yogurt
  • 4 ramps washed, trimmed, and finely chopped
  • 1/3 cup fresh dill washed and chopped
  • 1 lime

Mix the above ingredients together with the juice of 1 lime.

  

I think it’s best to soak your ramps in a sink of water for at least 20 minutes. They are dirty!
— Carrie

Season the salmon filet and then give a quick two minute sear per side.

Time to dress our serving platter.

When I serve this dish again, I think I will finish the potatoes in the cast iron, maybe a quick fry in some fat to crisp them up!
— Carrie

The sofi™ Award

Specialty Outstanding Food Innovation

The Specialty Food Association has been honoring the best products in the industry since 1972. Receiving a sofi™ award is a huge honor. Winning a sofi™ gives your product brand credibility and respect within the industry. The Winter and Summer Fancy Food Shows are an opportunity for companies to showcase their creations and share what they love with distributors, specialty food stores, the press, and many more. In the past, the summer show opened with the sofi™ award show. Of course, the winners display their trophies with pride!

We won our first sofi™ in 2008 with our Cheese and Chive biscuit.  Since then, we have received four more golds, twelve silvers, and one best new product (a new category this year). One of my favorite parts of the show is seeing (and tasting) all of the fabulous products. I love seeing other local flares make their mark in the industry. It makes me incredibly proud of the South. Shout out to Bittermilk for their multiple wins this year! Here is a list of this year's winners. Congrats y'all!

All my best,

Carrie

Dark Chocolate Peanut Butter Balls

You may know by now, I love being in the kitchen, and I especially love being in the kitchen with my family. These dark chocolate peanut butter balls are a fun activity to do with your kids. Plus, adding sprinkles will make them festive, just in time for Easter!

How To

  1. Mix the pulverized cookies, softened butter, and peanut butter together.

  2. Slowly incorporate the powdered sugar.

  3. Form the mixture into balls. Harden in the refrigerator for about 30 minutes.

  4. Dip the balls in the melted chocolate.

  5. Top with sprinkles.

  6. Cool and enjoy!

You'll Need

  • 14 shortbread cookies, pulverized

  • 1 cup softened butter

  • 1 cup peanut butter

  • 3 cups of powdered sugar

  • 3 cups chocolate chips, melted

  • Sprinkles

Charleston Wine + Food Festival

After the festival

Stories From Her Kitchen: This was such a lovely luncheon provided by a few Southern girl bosses! Ashley Christensen, Vivian Howard, Jessica Grossman, and myself joined Kerry Diamond, Ruth Reichl, and Ellen Bennett for a great conversation with the guests after the delicious lunch.

Pecha Kucha: Germaine Jenkins of Fresh Future Farm, Shuai Wang + Corrie Wang of Short Grain, Ellen Bennett of Hedley & Bennett, Weston Fennell of Limehouse Produce, Ben Towill of The Fat Radish, Stephanie Burt of The Southern Fork, and myself each gave 6 minutes and 40 second long speeches to share our stories and inspire others with Chris Winn of Tradesman Brewing Co. as emcee. I had such a great experience and am so thankful for all of the support. Oh and we biscuit bombed the audience after my speech! 

Battle of the Biscuit: Saturday we headed to the Culinary Village to just the Battle of the Biscuit. It was so fun to see the different methods of biscuit making!

The Gospel Brunch: This year the brunch took place at The Gibbes Museum of Art and we debuted our Iced Blueberry Biscuits and Sharp Cheddar Biscuits. The weather couldn't have been better and the music was delightful. Keep on the lookout for these new products soon!

Cheers to a wonderful weekend and looking forward to next years festival!


One of our favorite weekends of the year is back! 

Friday:

Stories From Her Kitchen at the William Aiken House: Carrie will be serving up pimento cheese stuffed fried okra as well as black pepper cheddar biscuits with Edwards sliced country ham, mustard butter, and Callie's famous permanent slaw. Lunch starts at noon.

Pecha Kucha: Carrie will be one of the speakers Friday night at Pecha Kucha in The Cedar Room above Mercantile and Mash. Food and drinks start at 6:30. 

Saturday:

Culinary Village: Carrie will be a judge for the Biscuit Smackdown at 1 o'clock!

Sunday:

The Gospel Brunch at the Gibbes Museum of Art: We will be debuting our two new biscuits, Iced Blueberry and Sharp Cheddar. The biscuits will be made by hand on site and brunch starts at 11.

Get those tickets now because they're selling out fast. Find more information here. See y'all this weekend for some food, wine, and fun!

Bennett Brunch and an Egg in a Biscuit Nest

Last week, Tasting Table posted an article sharing ideas of what to do with the biscuit dough that is left over once you've stamped enough biscuits for your tray. I was honored to include the Callie's method of the "snake." Tasting Table suggested using the left over dough as a tray for gravy. Inspired by the idea, I couldn't wait to try it my own way. 

This past Sunday, I went to Los Angeles for my friend and founder of Hedley & Bennett, Ellen Bennett's, for her famous brunch event. The #BennettBrunches have become quite the tasty function. I decided to test my biscuit tray idea at the brunch. I like to call it the Egg in a Biscuit Nest! Follow the buttermilk biscuit recipe and everyone will get a biscuit and an egg in the nest.

For a Dozen Biscuits,

  1. Preheat the over to 450°F.
  2. Place 2 cups of the mix into a large bowl.
  3. Cut 4 tablespoons butter and cream cheese into small cubes, and then incorporate until the mixture looks like grated parmesan cheese.
  4. Make a well in the center of the dough, add buttermilk and combine until the dough is wet and sticky.
  5. Dust the dough, rolling surface, rolling pin, and a 2-inch biscuit cutter very liberally with the remaining biscuit mix.
  6. Dump the dough onto a floured surface. Roll dough to ½-inch thick. Using the floured biscuit cutter, cute straight down into the dough, starting from the outside edge of the dough and working in.
  7. Place biscuits on a parchment lined baking sheet with sides. The biscuits should touch each other on the pan.
  8. Brush with 2 tablespoons butter.
  9. Bake for 16-18 minutes, turning the pan halfway through continuing to bake until the tops are a light golden brown.

For the Biscuit Nest,

  1. Place the left over biscuit dough onto a parchment lined baking sheet once all twelve biscuits have been stamped out. You now have your "nest."
  2. Brush the nest with butter and bake for 12 minutes at 400°F.
  3. Pull the biscuit nest out of the oven and crack an egg inside each biscuit cut out.
  4. Bake for additional 7 minutes or until the egg reaches your preference.
  5. Finally, brush with butter, sprinkle with fresh cracked pepper and salt, and serve.
Add shredded cheese and bacon before the eggs for a savory variation!
— Carrie

For the Tasting Table article, click here!

Ellen and I will be participating in the Charleston Wine + Food Festival March 2nd through the 5th. Catch Ellen at Pecha Kucha and Stories From Her Kitchen. I'll be at both of those events as well as Battle of the Biscuit event in the Culinary Village on Saturday and The Gospel Brunch on Sunday. Get your tickets before they sell out!

Meeting Street Crab Dip

In honor of the Super Bowl this Sunday and my love for entertaining, I give you the Meeting Street Crab Dip. During our days baking on Meeting Street, my mom and I served Kathie Lee and Hoda our crab dip on the Today Show and had a phenomenal response. Serve this up along with biscuits, bloodys, and pimento cheese and you'll win the Super Bowl of entertaining!

Instructions

  1. Melt the butter.
  2. Whisk in the flour and let cook until golden – add the mustard, cayenne, and salt and pepper.
  3. In a separate pan, melt the tablespoon of butter and sauté the shallots.
  4. Slowly whisk in the warm cream on low heat. Then add the sherry/marsala.
  5. Remove from heat and add crabmeat.
  6. Add minced shallot and 1 cup of cheddar cheese, saving a 1/4 cup for the top.
  7. Add the chives, saving a few for the top.
  8. Put the mixture in a generously buttered casserole dish and top with breadcrumbs mixed with cheddar and chives.
  9. Drizzle with butter on top and bake at 375º until golden brown and bubbling.

You'll Need

  • 1 pound lump crabmeat, picked over all shells gone
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 2 cups of cream
  • 1 teaspoon of dried mustard
  • 1/2 teaspoon of cayenne
  • 1/2 cup of chives
  • 3 shallots minced + 1 tablespoon of butter
  • 1 teaspoon of Worcestershire
  • 5 tablespoons of dry Marsala or Sherry
  • A very generous cup of grated cheddar cheese
  • Salt and pepper
  • Fresh breadcrumbs
While making this crab dip, double or triple the recipe and make a few extras to freeze! They make a great party hors d’ouevres or a last minute hostess gift to take or serve.
— Carrie

Cream Cheese Pie

I recently found this recipe tucked in one of my old books that was discovered during the move. I guess I had been using this recipe as a bookmark! There is something so nostalgic about seeing my Grandmother's, Mama as we called her, handwriting. I'd been meaning to make this for a while. Of course I started thinking, "How can I make this my own?" 

I decided to use shortcakes for the pie crust and it was sinful. While researching other cream cheese pies, I noticed many of them called for a topping, this sour cream topping from Food Network was exactly what I was looking for. A couple of changes were added but the final is a perfect holiday, or anytime, dessert!

Shortcake Pie Crust

  • 4 leftover biscuits pulsed in food processor, approximately 1 1/2 cups of crumbs
  • Combine with 6 tablespoons of melted butter
  • Healthy sprinkle of cinnamon
  • Splash of vanilla
  1. Mix above together with a fork then mold into a pie dish.
  2. Bake at 375° for 10 minutes.
  3. Let cool completely before adding the filling

Pie Filling

  • 9 ounces cream cheese
  • 1/4 cup cream
  • 3 eggs
  • 1 cup of sugar
  • Juice if one lemon
  • Sprinkle of salt
  • Splash of vanilla
  1. Mix above together in an electric mixer for 3-4 minutes until whipped and smooth
  2. Pour into cooled shortcake pie crust and bake at 350° for 20 minutes
  3. Refrigerated for 3 hours 

Sour Cream Topping

  • 1 cup sour cream
  • 3 tablespoons granulated sugar
  • Healthy splash of Vanilla
  1. Whip all ingredients together with an electric mixer.
  2. Top the pie before serving.
I love how Mama’s recipes were simply jotted down, no real recipe, just ingredients!
— Carrie

Kitchen Sink Pan-Fried Pork Chops

My California-born husband claims not to like fried food. Please. He gobbles up these pork chops every time, and when I've gone a while without making them, he makes sure to head to one of our favorite local restaurants where on Tuesdays the special is pork chops. The lunch plate comes with two chops, and he eats one at lunch and brings the other one home. I'd like to think he eats the one and brings the other home to share with me, but that's never the case. He inhales it before I even have a chance-every time.

This recipe was created out of pure desperation. I'd hosted an oyster roast the night before, and let's say I was feeling just a little bit peaked from the hostessing duties, and the only cure was fried pork chops. All the meat-and-threes were closed on Sunday, and we were completely out of flour because I'd made a bunch of biscuits a few days before. All we had that I could think of using for breading was the saltine crackers left over from serving the oysters the night before. They say necessity is the mother of invention, and she did not let me down on this one!

You'll Need

  • 4 bone-in 1-inch thick pork chops
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 sleeve saltine crackers
  • 1 tablespoon mince fresh sage
  • 1 tablespoon minced fresh thyme
  • 2 cups grated Parmesan cheese
  • 2 large eggs
  • Vegetable Oil, for frying
  • 4 cloves garlic, cut in half
  • 4 green onions, thinly sliced (both white and green parts)

 

  1. Season the pork chops with 1 teaspoon of the salt and 1/2 teaspoon of the pepper
  2. Place the saltines in a resealable plastic bag and use a rolling pin to crush them. Add the sage, thyme, and the remaining 1/4 teaspoon pepper.
  3. Set up a breading station with three shallow bowls: Put the cheese in one. Beat the eggs with the remaining 1/2 teaspoon salt in the second. Pour the saltine crumbs into the third. Set up one cooling rack over waxed paper and another over a baking sheet.
  4. Coat the pork chops in the cheese, then the eggs (allow the excess egg to drip back into the bowl), and finally the saltines. Place the chops on the rack over the waxed paper and allow to set for 8 to 10 minutes.
  5. Heat a cast-iron skillet on medium-high heat. Pour in enough oil to come up 1/4 inch. Add the garlic and cook 3 minutes, or until fragrant. Remove and discard the garlic. Add the chops and fry for 4 minutes per side, until crisp and brown on the outside and barely pink on the inside.
  6. Remove to the clean rack to drain briefly. Serve topped with green onions.
I made pork chops for the cast of Top Chef this summer and used this recipe as inspiration. Hey, I had to show them a good, Southern home cooked supper!
— Carrie

Parsley Mint Gremolata

What a terrific Thanksgiving we had! This staycation was filled with eating, drinking, and totally enjoying every opportunity to indulge. I definitely needed a week of work, water, and weening!

After eating one too many pieces of pie, I always try to drink a lot of lemon water and eat mostly salads and fish. This is my way of detoxing if you will! I love this super quick weeknight meal, because it is packed with flavor, but takes only minutes to prepare. In fact, this could be your next dinner party secret weapon!

For the Parsley Mint Gremolata, You'll Need

  • 5 tablespoons of parsley, minced
  • 3 tablespoons of mint, minced
  • 3 garlic cloves, minced
  • 2 tablespoons of drained capers
  • 4 green onions, minced
  • 1/2 lemon, juiced
  • 1 cup quartered cherry tomatoes
  • Crushed red pepper to taste
  • Salt and pepper to taste
  • 1/3 cup olive oil

Mix the above ingredients together and let sit for an hour before serving.

Serve a healthy dollop a top your favorite seared fish and enjoy!
— Carrie

Turkey Salad

Turkey Salad is an inspiration from my Nantucket days and being nostalgic for Something Natural sandwiches. I used the turkey meat from my batch of stock and now have lunch for the week!

You'll Need

  • chopped turkey breast meat
  • mayo
  • dijon mustard
  • roasted and toasted pumpkin seeds (because I ran out of roasted sunflower seeds)
  • chopped dill pickle
  • chopped celery
  • chopped onion
  • salt and pepper

Mix together all of the above ingredients and enjoy!

Turkey salad is great for sandwiches and on top of a bed of greens.
— Carrie

Asian Turkey Noodle Soup

We're putting all that turkey meat to use with this tasty Asian turkey noodle soup. This recipe is super easy. Take the strained stock and add the below ingredients and let it simmer. Perfect for warming up on a chill evening.

You'll Need

  • Turkey stock and turkey meat
  • A healthy measure of: 
    • Fish sauce
    • Soy sauce
  • Fresh ginger, minced
  • Green onions, chopped
  • Juice of one lime
  • Mushrooms, any type will work
  • Bean sprouts
  • Bok choy
  • Rice noodles

Instructions

  1. Place the turkey stock and above ingredients into a pot, leaving the meat aside.
  2. Bring to a boil and then cut down to simmer for 30 minutes.
  3. Add the shredded or chopped turkey breast meat for the final 10 minutes of the simmer
  4. Serve with freshly torn cilantro, mint, and lime wedges

Turkey Stock

My favorite holiday is here-Thanksgiving! This weekend I went ahead and made a batch of turkey stock. You might be asking, "What does she use all that stock for?" Well, I use to make my cornbread dressing (enough for 26 people). I steam my rice in it. I make gravy with it. I always cook my green beans in it. The flavor that the turkey stock adds is phenomenal. Try it, I know you'll love it.

You'll Need

  • Turkey breast with rib in tact
  • 2 carrots, chopped
  • 6 cloves of garlic
  • 3 stalks of celery
  • 1 white onion
  • 3 tablespoons of black peppercorns
  • 4 bay leaves
  • A few leaves of fresh sage
  • One lemon, sliced
  • Salt and pepper
  • A large stock pot of water

Instructions

  1. Fill a large stock pot with water and the ingredients listed above. Bring to a boil.
  2. Simmer for one hour.
  3. Remove the turkey and strain the vegetables and herbs out of the stock.
  4. Refrigerate overnight.
  5. Skim the fat off the top and strain again into plastic containers.

Hot Tip: Freeze any stock that you don't use! 

Hold on to all of that turkey meat! I have two tasty recipes coming your way.
— Carrie

Briny Hounds

TGIF Y’all! What better way to kick off the weekend than with a tasty cocktail? This refreshing drink is perfect for a day of tailgating and hanging with your friends. Enjoy!
— Carrie

Mint Simple Syrup

  • 1 cup of sugar
  • 1 cup of water
  • 1/2 cup of torn mint leaves
  • Zest of half a lime
  1. Place all ingredients above into a saucepan and bring to a simmer over medium heat. 
  2. Stir for a few minutes until the sugar is dissolved and then remove from the heat. 
  3. Store in an air tight container in the fridge and use for 1 week.

Sweet and Spicy Rim

  • 4 tbsp  sugar
  • 4 tsp fine sea salt
  • 1/5 tsp ground cayenne 
  • 1 teaspoon smoked paprika

Briny Hounds

  • 1/3 cup of freshly squeezed grapefruit juice
  • 1/8 cup of freshly squeezed lemon juice
  • 1/3 cup soda water
  • 1 jigger of vodka
  • 1 tbsp of mint simple syrup
  • Sweet and Spicy Rim Mixture
  • Lime wedges
  1. Fill a glass with ice and combine all ingredients above.
  2. Use a second glass to mix the cocktail. 
  3. Rim the edge of the first glass with a lime wedge then dip the edge in the spicy rim mixture. 
  4. Pour the drink into the rimmed glass and serve.

Pimento Cheese Queso Olé

When I think of food to serve while entertaining, the first dish that comes to mind is a dip. There are so many variations of dips out there! One of our favorites is cheese dip, pimento cheese dip to be exact. This Pimento Cheese Queso Olé is the second recipe of our tailgating series and is guaranteed to please. Check out the recipe and more fabulous tailgating tips on the Draper James Love, Reese blog.

You'll Need

  • 15 ounces of pimento cheese
  • 1/4 lb of Chorizo Mexican sausage, crumbled and cooked
  • 3 green onions, chopped
  • 1 lb of tomatoes, peeled, chopped, and drained
  • 1 tbsp of your favorite hot sauce
  • 1 tsp cayenne pepper
  1. Preheat oven to 350 degrees. 
  2. Mix all the above ingredients together an put into a 9 inch cast iron skillet. 
  3. Place in preheated oven and bake for 15 minutes or until bubbly. 
  4. Serve with tortilla chips.
Pimento Cheese Queso Olé is always a crowd pleaser at our tailgate spot!
— Carrie

Ham Pleasures

The Ham Pleasure Biscuit Sandwich is the first recipe of our October Tailgating Series. When you live in the South, football is a part of life! We teamed up with Draper James for an ultimate tailgating guide, and I wanted to share the recipes with you here as well.

You'll Need

  • 3 dozen thawed buttermilk biscuits
  • 2 sticks of softened salted butter
  • 3 tbsp Dijon mustard
  • 3 tbsp of poppy seeds
  • 2 tsp Worcestershire sauce
  • 3 green onions, minced
  • 1 tbsp honey
  • 1 lb Swiss cheese, medium sliced
  • 1 lb smoked ham, medium sliced

To Prepare:

  • Preheat oven to 400°.
  • Cream together the butter, mustard, poppy seeds, onions, honey and Worcestershire sauce. 
  • Slice the biscuits down the middle and spread the butter mixture on both the center and liberally on the tops. 
  • Place cheese and ham in the center and place the tops back on. Hint: I use two slices for every six biscuits. 
  • Wrap the biscuits completely in foil and place on a sheet pan. 
  • Heat in the oven for 12-15 minutes.

Head over to the Love, Reese Draper James blog for more Southern tips. It was so much fun collaborating with Draper James for all things tailgating. And how adorable are their tailgating dishes!