How To Make Homemade Mayonnaise

homemade mayonnaise

My journey towards learning how to make homemade mayonnaise started a little over 30 days ago, when the Southern husband and I started out on the Whole 30 eating plan (and more on that later), but let me just say this right now: among the many other benefits of this past month, having to make my own mayo was a game-changer.  As someone who routinely makes her own ricotta cheese, butter and jam (and all of these are both ridiculously easy and one million times better than the store bought variety), you'd think at some point it would have dawned on me that mayo might fall into that category.  But no, I've only figured out a few weeks ago that eggs, olive oil, mustard powder, salt and lemon juice, my handy immersion blender and 5 minutes are the only things standing in between me and mayo that leaves the jarred stuff in the dust. Read More & Get the Recipe

Tomato Peach Salad

tomato peach salad

This tomato peach salad is as close as I am ever going to get to actually reproducing the month of August on a plate.  Right now we are at the pinnacle of local tomatoes and local peaches, and the teeny mint leaves in the picture are about as local as you can get, seeing as they are growing right outside my back door.   A heap of those good things, a drizzle of sherry vinaigrette and you have the prettiest, easiest salad in town.  Which is almost enough to make you forget all those back to school ads and other harbingers of, yep, FALL.  So gather up some peaches and tomatoes and let's make beautiful salad together! Read More & Get the Recipe

Chicken Salad with Goat Cheese Dressing

chicken salad with goat cheese dressing

Before I get started on telling you about this delectable chicken salad with goat cheese dressing, let me tell you about one of the cardinal rules of my kitchen, which is this: if we are grilling chicken, we make extra. I have an entire collection of recipes that call for cooked chicken as one of the ingredients, and pretty much no matter what it is, if the chicken is grilled it is twice as good.The ever-helpful Southern husband grilled chicken early in the week, so I had a nice supply of the extra in the fridge. Note: this only works if you say in a very firm voice, "I am using the leftover chicken for another supper in a few days, so please don't EAT it." I speak from experience. Read More & Get the Recipe

Pineapple Shrimp Gazpacho

pineapple cucumber shrimp gazpacho

This cool and easy pineapple shrimp gazpacho may just have ruined all other gazpachos for me, at least for the time being.  One pineapple, one cucumber, some chopped shrimp, a few other things and about 10 minutes is all that stands between you and a sweet and spicy bowl of summer soup deliciousness.  The first time I made this I couldn't even wait for the chilling down in the fridge part...we proceeded right to the eating (and it's pretty wonderful at room temperature too, I'm here to tell you!).  The second time I exercised extreme patience and let it hang out in the fridge for a few hours first, and the only thing better than freshly made pineapple gazpacho is cold pineapple gazpacho.  Let's get to making it! Read More & Get the Recipe

Chicken Parmesan Pasta

chicken parmesan pasta

You know how sometimes you go to a restaurant and you are helpless in the face of the Chicken Parmesan on the menu, so you order it and the server asks if you would like pasta on the side, and of course you say YES and then you have a giant plate of chicken parm and a giant plate of pasta and you momentarily don't know which to dive into first?  This recipe for chicken parmesan pasta solves that issue for you.  Yes, we are talking about chicken, cheese, pasta, tomato and a little fresh basil in every happy bite.  I KNOW.  Let's make some! Read More & Get the Recipe

Cold Corn and Shrimp Soup

cold corn chowder

This cold corn and shrimp soup is one of my very favorites, because not only is it  full of delicious summertime flavors, it also fits in perfectly with my in and out of the kitchen mantra.  My goal during the week is to get in the door and go from walking into the kitchen to dinner on the table in 30 minutes or less. It's a personal challenge for me (and I have to admit I cut corners a little bit by leaving the recipe out in the mornings, because most days the adorable Southern husband gets out the ingredients and stacks them on the counter for me. Did I mention he also cleans up the kitchen afterwords? Yes, I do know how very, very good I have it.) Read More & Get the Recipe