Sauteed Artichokes*

Who doesn’t love artichokes… honestly. I know I love them! The problem is, they’re scary looking. How is anyone suppose to get all that delicious artichoke out from those spikey leaves?! Have no fear. I will show you. Now, this really isn’t hard to do you just have to work fast. The artichokes turn brown very quickly after cutting them and even though it doesn’t affect the taste it makes it look ugly. I know that if I’m going to all t...

Sour Cream Potatoes*

One of my favorite things in the entire world would have to be mashed potatoes. Don't ask me why. I can literally eat just mashed potatoes for dinner. They're just so yummy. This recipe I can't take any credit for. Like a lot of my recipes on here this has been given to me by my grandmother, Gogo. Now, Gogo is one hell of a cook so if this is a recipe from her, you know you're going to like it. Her sour cream potatoes are always ...

Coconut Lime Cilantro Rice*

Who gets bored of the same old rice?... I do! This rice really has such amazing flavor that will really add a kick to your whole dinner! You get a subtle coconut flavor and the the freshness of the lime and cilantro make you want/need more. In a heavy pot over medium high heat add the coconut milk, water, and rice. Stir it all together. Let it come up to a boil and then turn it down to low. Put the cap on and let cook for about 15 minutes. Once t...

Lemon, Ricotta, and Thyme Spaetzle*

Not many people have heard of Spaetzle. In fact, I've never heard of it before I went to school and we made it there. I LOVED it! Its so delicate, delicious, and the flavor combinations are endless. I'm a huge fan of browned butter... it has this amazing nutty rich flavor that really compliments the lightness of the lemon thyme Spaetzle. First thing you want to do is heat up a pot of water over high heat until its boiling. In a bowl make the batt...

Caramelized Brussel Sprouts*

Ok, I know that in many households saying the word "brussel sprout" is equivalent to saying a curse word. Many people when they were younger were force-fed over cooked, mushy, no-flavored brussel sprouts as some sort of cruel and unusual punishment. Well, not anymore people!!!! This is such an amazing recipe that even the people that hate brussel sprouts will love this. Caramelizing them in the oven gives them the most delicious flavor, then mixi...

Roasted Corn with Parmesan and Lime*

Tired of boring old corn on the cob? Craving something new and delicious? This is the best corn recipe...ever. A must try! This is so easy and just packed with flavor. The first thing you want to do is preheat your oven to 450*F. Put the unhusked corn on a baking sheet and put in the oven to let roast for 15 minutes. Take out of the oven and let cool. Shuck the corn and cut the kernels from the cob. ( For a great tip on how to cut the kernels wat...

Black eyed peas*

Down here in the South, there's nothing better than some good luck black eyed peas on New Year's Day! So this is my tasty version. The first thing you're gonna want to do is preheat your pan to medium high heat. Add your diced pancetta and let cook until a pale golden brown, about 3-5 minutes. Once the pancetta is ready add your onions and let cook until they start to get translucent, another 5 minutes. You want to make sure to really scrape the ...

Collard Greens*

Collard greens are a New Year's Day must! They're good luck and this is my version. In a very large pot on medium high add the chopped bacon. Let cook until the fat starts to come out and the bacon starts to get cooked, about 5 minutes. Add the onion and garlic to the bacon fat and let cook, stirring for another 5 minutes. Once that is cooked, add the collard greens, 1 bag at a time with some of the chicken stock. When the collar...

Roasted Acorn Squash*

This is such a great dish for the holidays... or just whenever! Preheat your oven to 375*F and line a broiler pan or cookie sheet with foil, for easy cleaning of course. The hardest part of this recipe is cutting the acorn squash, but if you watch my video I show you cutting made easy... kind of! What you want to do is cut off the top where the stem is and the bottom to make it stable. Then with a sharp knife cut right down the middle. With a spo...

Grilled Pineapple*

Ok, this is reallllyyyyy easy ladies… you can’t screw this up I promise! So take the whole pineapple and cut on the top and bottom. Then, with your knife, cut down the sides to get all the peel off. Once you have it peeled, put it on it’s side and cut into thick slices and rub them with a little oil on either side. On your preheated grill to medium high heat, put the pineapple slices on and let cook for about 2 minutes, or until you see gri...