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Vanilla Peach Panna Cotta

9 | July 22, 2014

Peach season in Texas is an event I look forward to all year. I know other states claim the peach as their own, but I have to say Texas peaches are severely overlooked. Sweet syrup running down your chin on a hot summer’s day is what summer’s all about. Until recently, I had yet to get my hands on a peach in the kitchen because every pound I buy seems to vanish in an instant. Fresh and juicy is my favorite way to eat these fuzzy gems but once I’ve had my fill of to the kitchen I go. Cooking

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I’m currently over looking a gorgeous site. Pristine cool waters, lush green mountains, and all sorts of wildlife surrounds me. Alaska is an amazing and breathtaking land that whispers mystery and captures my heart. Although I’ll be sad to leave tomorrow, I can’t wait to get back home and share all of my experiences and the sites from Cordova with you. For now, it’s raining and I’m forced to take some time for myself… and whats the first thing I do? Write a recipe. I should be sleeping as I’m not getting near enough with all of the excitement around

Whole Wheat Pumpkin Seed Waffles

Do you have a weekend staple breakfast — that recipe that everyone requests on Saturday morning? In our house it’s waffles. The resident 5-year-old is a waffle fanatic. Who could blame her? Waffles are magical crispy pillowy bites of amazingness. If I didn’t make them myself, I’d swear only pink unicorns with rainbow laser beam eyes could make such greatness. Even when I was a kid I loved waffles. My parents didn’t cook often and we certainly didn’t have a waffle maker so every Saturday morning, I’d sneak over to my neighbor’s house in my pjs for the best Belgian waffles

oven fried okra

Oven-Fried Okra

8 | July 14, 2014

  Sounds of a sizzling skillet always brought me into the kitchen as a child. Nothing was better than my RoRo’s cooking. Fried apricot pies, collard greens, black-eyed peas, and fried chicken — she did it all. RoRo was much more than a nanny, she was certainly family to us, and had a big part of influencing my love of cooking. One of her best dishes was fried okra and I could devour a whole pan full if no one was watching. Whenever I see or cook fried okra I think of us the kitchen, watching the Young and Restless

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Slobbery wetness tickles my hand while an old grumpy cry rattles in my ear. My eyes crack open to see that it’s 6am and there’s a big wide-eyed labradork with floppy ears staring at me while his brother, the phat cat (that’s fat with a ph because he’s uber cool), is stationed on my back demanding my attention like a bugler at summer camp. This is how I wake up every single morning. Every. Single. Morning. If they didn’t make me laugh on a constant basis with their awesomeness, I’d kick them out and make them sleep in the backyard so

rhubarb coconut popsicles

Rhubarb Coconut Popsicles

14 | July 10, 2014

This morning I shot these popsicles in bad lighting and in a crazy rush to get out of the kitchen before the crew came. I’m still in the middle of a kitchen nightmare remodel after the husband bought a washing machine that doesn’t fit in the spot it’s supposed to and we can’t return it. After a demolished pantry, a discovery of a hidden LIVE electrical box, a busted hot water heater, a recreation of a new pantry on the other side of the kitchen, and a depleted bank account, we are finally coming to an end. Thank goodness because

Smoked Chicken Tacos with Salsa Verde

Summer is officially here and it’s time to turn off the ovens and crank up the grills. Yes, it’s blazing-flipping hot outside and the thought of poking at a fire in 1,000°F heat instead of using an oven in the air conditioned house seems like bats in the belfry to some people but to us it’s what summer is made of. Nothing beats a tender, juicy, smoked piece of meat or vegetable when you’re having party. Good food, music, friends, family, and cold drinks are the intoxicating ingredients for perfect summer memories. Speaking of good food and BBQ, this Texas girl

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I have some exciting news friends! You’ve followed my Copper River Salmon addiction for a year now. We’ve roasted it, garlic poached it, glazed it with an Alaskan Amber maple reduction, cedar planked it, and even fried it into delicious fluffy bites of amazingness (see all CRS recipes) — and now after all of this time we’re going FISHING!!!! Join me as I take my camera and sock monkey slippers to Cordova, Alaska next week July 15-20, as we meet our favorite Copper River Salmon fishermen and women on the open waters. I’ll be fishing, hopefully seeing my first live salmon,

Blueberry Galette with Cornmeal Thyme Crust

This past weekend was filled with grills, smokers, and meat. I was developing two grilling recipes for a client, searing ribs for the hell of it (plus they were on sale at Whole Foods), and working on a post about smoked chicken tacos for Jamie Oliver. I was one hot mess of sweaty smelling smoke with a camera when I got the brilliant idea to add flame to the fire and bake a pie to go along with all of this glorious food. But with one look at the state of my kitchen, I knew that slaving in front of a dirty

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Years ago as a new mom defeated by dirty diapers and the Wonder Pets, I asked for one day of peaceful laziness to retain my sanity. To my surprise, I was granted that day by my amazing husband — a blissful Wonder Pets-free relaxing day complete with a lounge chair, margaritas, and ribs. I made it till around 5pm then passed out fell asleep outside on said lounge chair. It might have had something to do with the multiple margaritas but it was glorious. Before I nodded off into what I can only imagined looked like a lost college student on a

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The final day of the Tabasco Challenge is here! 5 recipes in 5 days using only 10 ingredients (Tabasco, basil/mint/cilantro, tuna/swordfish, cherry tomatoes, apple cider vinegar, eggplant, eggs, dark chocolate, and maple syrup) sounded like a fun challenge and it certainly was! Who knew Tabasco could spice up more than just my eggs in the morning? We started with Tuna Crudo with Pickled Eggplant (my favorite), then moved to Sea Salt and Vinegar Eggplant Fries, jumped to a tart Tomato Basil Picnic Salad, swooned over Grilled Swordfish with Cilantro-Mint Oil, and now we’re capping this week off with a devilish dessert.   Turns out

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Part 4 of the Tabasco Challenge is here and we’re celebrating with a little grilled swordfish straight of the grill! We’re coming close to the end of our week with Tabasco where I’ve been put to the test making 5 recipes in 5 days using only 10 ingredients (Tabasco, basil/mint/cilantro, tuna/swordfish, cherry tomatoes, apple cider vinegar, eggplant, eggs, dark chocolate, and maple syrup). Today’s recipe is inspired by the Argentinian favorite, chimichurri – a blend of parsley, oregano, garlic, vinegar and olive oil  – that’s fabulous on grilled meats. Because we have only a few herbs to work with, we’re giving this traditional