Main Course

Winter Garden Salad

February 8, 2019

I’m sure many of you know this already, but I can’t tell you enough how rewarding it is to grow your own food. I know that it’s not always convenient to do it, I totally get it, BUT if you do have the time, space, and will, do it! I’ve always been fascinated with food in general and now that I have the time and space to work the kinks out a little, I’m taking full advantage. Hopefully, I’ll be able to bring a different angle to my channel with this new journey, but even if you don’t have the garden veggies for this salad, they’re VERY accessible in most grocery store nowadays. Try it out and let me know what you think!

Begin making a sherry & mustard vinaigrette by emulsifying 1/2 cup of olive oil with 1 tbsp of dijon mustard, 3-4 tbsp of sherry vinegar, 1 tbs of chopped thyme, 2 tbsp of chopped parsley, 1 tbsp of brown sugar (optional for sweetness), and 1 tbsp salt. Continue Reading…

Sides

Crispy Baby Potatoes, Roasted Brussel Sprouts, & Kale & Cabbage Salad

February 6, 2019

Hey everybody! Today I’d like you to meet an old chef buddy of mine that goes waaaayy back, Chris Builder! We worked in a few different kitchens a while back and have very similar pallets and attitudes toward food, so it was such a blast to film these recipes with him. He’s new to the social media world so go show him some love on his Instagram!

Begin making the crispy baby potatoes by bringing a pot of water to a simmer and adding 1 lb of baby potatoes. Cook until they are fork tender. Continue Reading…

Main Course

Crispy Shrimp

January 31, 2019

CRUNCH ALERT! These will work perfectly on just about any occasion and will easily replace the standard “shrimp cocktail” that nobody will miss…although I do like a good shrimp cocktail. Although, the shrimp do take a bit of time to prepare, so the bigger the shrimp the better, but they’ll be incredible no matter the size. Try em out! What’s your go-to party shrimp recipe?!

Start making the sweet chili sauce by getting a small pan on medium to high heat. Add 1 cup of rice wine vinegar, 2 tbsp of sugar or honey (or both), 1 tbsp of grated garlic, 1 tbsp of grated ginger, 2 tbsp of red chili flakes, and 1 tsp of tomato paste. Continue Reading…

Food Knowledge, Sides

Char Roasted Butternut Squash & Garlic Swiss Chard (Harvested)

January 14, 2019

It’s amazing to think that so many of the things we love to eat come from a big stinky pile of dirt for the most part. The last year or so I’ve had the privilege to be able to start my own compost pile and even got to grow a few ingredients with it! Radishes, squash, and Swiss chard are among the very few, but even with that, I’ve been able to learn a ridiculous amount about the ingredients and the process they go through to become a legitimate kitchen ready product. I hope you guys try these recipes out for your friends and family!

Using 2 bunches of multi-colored swiss chard, separate the leaves from the stocks. Continue Reading…

Main Course

Green Chile Bean Burrito

January 6, 2019

There’s nothing like kicking off the new than learning a new recipe that can last you and your family a lifetime! This “Green Chile Bean Burrito” will be a great new addition to the weekly menu. The green sauce can be used as a dipping salsa, the beans make a great leftover bean dip and its all very easy on the wallet. I hope y’all try it out and tell me what you think! HAPPY 2019!!

Slow soak 1 cup of pinto beans in 3 cups of water, for at least 8 hours or overnight. When the beans are done soaking, put a medium pot on high heat, add a drizzle of canola oil and begin lightly charring half a white onion, 1 garlic clove, 1 halved jalapeño, 4 tsp of ground cumin, and 2-3 tsp salt. Continue Reading…

Main Course

Farm Fresh Broccoli and Cheese Soup

December 13, 2018

Today we’re making broccoli cheese soup using fresh ingredients from my garden.  I’ve been working on my green thumb ever since we moved to our last home and now that my outdoor space has grown, I’m continuing to up my game.  One of the first things that were ready to harvest was some long stem broccoli that I knew would be perfect for a soup.  Really love the way this recipe and these flavors came together and I hope you enjoy too! Let’s dive in.

Begin making a roux by melting 3 tbsp of clarified butter in a saucepan over medium heat. Continue Reading…