This is most definitely a Thursday night recipe, and here’s what I mean by that. It’s Thursday. The weekend is so close, but so far. You’ve made your way through MondayTuesdayWednesday with a fair amount of energy, but by the end of Thursday, you are, well, TIRED. And every Thursday, the folks in your house are still expecting dinner. Sure, you could just scramble up some eggs…or you could turn to this recipe, which is quick, delicious, super-easy comfort food and a whole new spin on eggs for supper. Ready for a simple and simply delicious supper? Let’s make it!
Two of the very favorite things in my kitchen are bacon and lemons – I am never without both of these. So I’m not sure why it took me so long to realize that the salty bacon and the tart taste of lemon would be heavenly together, but luckily I finally did…and in the form of the Southern husband’s all-time favorite pasta dish: the classic pasta carbonara. He is not a big pasta fan (I KNOW. MYSTERIOUS.) but he always makes an exception for silky, cheesy carbonara, and I’m happy to tell you that he gave this lemony version two Southern thumbs up.
Ready to give your pasta some lemony sass? Let’s make it!
It’s apple season! And when apple season rolls around, the Southern husband and I head to our very favorite apple orchard and pick way too many apples, because it is amazing how quickly two people can pick three pecks of apples even when they are trying to pick slowly and make it last. So three pecks of apples = lots of homemade applesauce, and lots of homemade applesauce = applesauce blender muffins.
This is hands down the easiest recipe in my repertoire of muffins recipes. Put everything in your blender, push the button, pour the batter into a muffin tin, bake and eat. And yes, you can use store-bought applesauce and they will turn out just fine. Let’s make them!
There is so much to love about this recipe for Mama’s Cream Cheese Pound Cake that I hardly know where to start! First and most importantly, it is coming to you not from my kitchen but from my friend Robyn’s…she is one of my best blogging friends and her beautiful Add A Pinch site has always been one of my inspirations. Second, it’s from her brand new, absolutely beautiful cookbook of delectable, easy Southern recipes, which I can’t stop reading over and over for all kinds of reasons (more on that below!). Third, I have three copies of this gorgeous, gorgeous cookbook to give away!
And last but certainly not least…this cake. Oh, this cake…a simple and simply scrumptious pound cake that was one of the first things Robyn learned to cook with her mama. It’s comfort food in cake form. It’s perfect. Let’s make it!
Ah, this easy and elegant shrimp and baby potato salad! Shrimp is constantly on the menu at our house. Besides the fact that they are Delicious and Nutritious, I’ve psychoanalyzed the reasons why they show up on my menu as much as they do and here’s what I’ve come up with. Along with this recipe of course…let’s make it!
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.