So as I may have mentioned a time or two, I’m married to a Southern man, and with those vows come love, cherish and enthusiastically eat shrimp and grits for as long as we both shall live. And I do love all of ’em — the shrimp, the grits and the Southern husband, so I’m always trying new variations of one of his favorite suppers, and shrimp and sausage with grits is one of our faves. Spicy sausage and sweet cooked cherry tomatoes join in the shrimp and grits deliciousness, and I say the more the merrier! So ready to jazz up your shrimp and grits? Let’s make it!
Oh, this barbecue chicken salad! Next to my all time favorite summer holiday supper (my dad’s AMAZING Coca-Cola Ribs, of course!) this is high on my list for Labor Day deliciousness. Tender and just the right amount of spicy grilled chicken, sweet corn and cherry tomatoes, creamy avocado, all tossed with ranch dressing and topped with some crushed tortilla chips for crunch. If we HAVE to celebrate the end of summer, this is the barbecue chicken salad to do it with. Ready for some summertime deliciousness? Let’s make it!
I named this recipe Summer’s End Pasta not to make us all sad that yes, summer is winding down (and I have to admit, I am looking forward to those first cool mornings of fall!) but to remind all of us that now is the time to take advantage of this glorious moment when the local corn, tomatoes and herbs are all in season all at the same time! Toss in some bacon and some creamy ricotta cheese and you have a summer pasta dish that you’ll remember all the way until next Memorial Day. Ready to put those summer veggies to work? Let’s make it!
The Southern husband likes nothing more than a good steak dinner (okay, maybe he likes shrimp and grits more, but that’s it!) and while I am always wanting to give him his heart’s desire, a steak and potato supper in the middle of the summer can be a little heavy. Give me a luscious steak with blue cheese and mashed potatoes on the side any day in February, but here in early August I am all about the salads. So proving that you can have your cake (or in this case steak!) and eat it too…may I present this recipe for easy steak and potato salad! Let’s make it!
Say hello to one of my very favorite salads, for so many reasons. It’s full of cheery, colorful fresh veggies, it features nutty, chewy barley, and it’s got tender shredded chicken to give it some healthy protein. It’s tossed with a zingy lemon dill dressing. And you can have it warm or (if it is one billion degrees outside the way it is right this second as I am writing), it’s delectable at room temperature.
Ready to fall in love with your new favorite chicken salad? Let’s make it!
This recipe is so quick and so easy and SO delicious, and it’s all about one of my favorite appliances. The food processor. Yep, as long as you can boil water and push the on button, you are all set with this one, and that’s my kind of dinner on a weeknight. And recently we had a weekday to end all weekdays (wedding update, hint hint!) so it was great to have a delicious and easy pasta recipe to come home to.
Ready to hear the latest wedding journey news, and to follow that up with some pasta with shrimp and feta cheese sauce? Let’s make it!