Recent Posts

Classic Coconut Cake

Coconut Cake

Classic Coconut Cake.

It’s all kinds of classy. I’m going to start off telling you that I’m not normally a big fan of coconut cake. If I see it on the menu It’s not high on my ordering list. I know, gasp. I might lose my Southern card. Before you write me off, it’s only because I’ve had a few absolutely mind blowingly delicious pieces of coconut cake in my life (Peninsula Grill in Charleston SC) and I compare all others to those quasi perfect slices. Most of the time they fall short and I’m disappointed, so I go for the sure dessert bet instead. But this cake, in all it’s coconut glory, I am a fan of. If you’re going to eat dessert it should be good right. It needs to be worth those extra miles I’m going to have to put in. This one is worth it.

read more

Apricot Bourbon Glazed Ham

Apricot Bourbon Glazed Ham

Apricot Bourbon Glazed Ham.

Are you ready for some HAM? I’m wondering how many hams are prepared on Easter Sunday? Do you know? It has to be a ridiculously large number. I wonder if it comes close to the number of turkeys basted and stuffed on Thanksgiving? Which one takes the holiday table tiara? These are the burning questions that sear my brain. I would ask Siri but she’s just hateful and doesn’t recognize my accent 99% of the time so I avoid the frustration of slamming my phone into the ground and just ponder useless information.

Not useless is this glaze. Did you catch BOURBON in the title? It always gets my attention too.

read more

Easter Bread

Easter Bread

Easter Bread.

I’m a fan of all things homemade bread. Especially sweet bread. But not sweetbreads. Let’s just be clear, that’s a WHOLE different thing and really should be called something different because one could easily be fooled into thinking that’s something it’s not. Anywho, I’ll jump out of that rabbit hole and get back to this Easter Bread, you can google it up if you’re not familiar with it.

I came to learn about and love Easter Bread while I was living in Italy. It’s traditionally made for Italian and Greek Easter celebrations, though others have adopted the tradition as well. It can be made into one large loaf (obviously you’ll need to adjust the cooking time for larger loaves) or several smaller loaves. I’ve seen it braided or twisted, and made with or without eggs. I liked the smaller ones even though it’s a little more work.

read more

White Wine Braised Chicken with Bacon and Mushrooms

White Wine Braised Chicken with Bacon and Mushrooms

White Wine Braised Chicken with Mushrooms and Bacon.

The saying that bacon makes everything better is really true for me. I will put bacon on all the things and not feel bad about it. I only feel bad when I don’t have bacon to put on all the things. I also have to always cook twice as much as I need, because snacking on bacon is mandatory. It just seems to disappear right before my eyes.

Bacon is not only a crunchy blissful garnish in this recipe it’s how we’ll crisp the chicken skin before popping it into the oven for braising. Yes, we’ll brown the chicken in the bacon grease. Not only does it cut back on dishes (y’all know how I feel about those), it adds a helluva lot of flavor to the chicken.

read more

Blood Orange Margaritas

Blood Orange Margarita
Blood Orange Margaritas.

I wish I had a grove of citrus trees in my backyard. Where I could look down over my deck in the morning, legs dangling on the railing, sipping my coffee and smell those wonderfully fresh citrus smells. Besides smelling like angel’s breath (yes I imagine that angels have citrus breath, totally normal), they just look like happiness. Greens, yellows and orange colors bursting from beneath the leaves.

Living where I do, it’s a pipe dream, but it’s a good dream. Until then I’ll grow my tomato and herb garden and be content scooping up as much citrus as I can while they’re in season.

read more

Herb Roasted Leg of Lamb

Herb Roasted Leg of Lamb

Herb Roasted Leg of Lamb.

I’m a fan of lamb. I’m not sure why it’s not more wildly popular than it is because it’s sensationally succulent. It also happens to be a staple at my table on Easter. Which ehem, is right around the corner. No need to panic. We’re going to be sharing all kinds of easy and elegant options to help you create an effortless Easter table.

Starting with this boneless herb roasted leg of lamb. It’s as simple as applying a rub and putting it into the oven until it reaches your desired level of done ness. For me, that’s rare (135 degrees) or medium (145 degrees). Use a digital thermometer to monitor internal temps.

read more