Author Archive


I like being out of my comfort zone. For me it’s always a chance to learn and grow or in the least have an amazing experience (like traveling in a run-down school bus up steep mountainous roads only to nearly plummet off the side of a cliff to find a tiny house in Mexico just to have some of the best tequila my soul has ever experienced — but that’s a story for another day). So when Jamie Oliver asked me to write up a recipe with a Costa Rican feel for the World Cup, I jumped on it. After a little

Grilled Firecracker Shrimp

Light the grill, summer is here! Speaking of grills, we’re living off of one at the moment. My amazing husband thought it would be a fabulous idea to buy a top of the line fancy washer and dryer that was on sale when our dryer died last week. This would be a fabulous and thoughtful gift but the amazing wonderful husband didn’t bother to measure to see if they would fit in our 1950′s house. Because who needs measurements, right? Now we have a massive washer and dryer that doesn’t even come close to fitting in the washer closet in

farro cherry salad

Summer’s here and it’s time to break out the fruit! With their luscious sweet juicy flavors, berries and stone fruit are just coming into season and it’s the perfect time to take advantage. As far as fruit goes, I’m a berry/cherry/peach with a grapefruit thrown in for good measure kinda girl. So, you can imagine how delighted I was when I saw this beautiful Farro, Cherry, Walnut Salad in the June issue of Cooking Light. The good news is, as a Cooking Light blogger, I get to share this fabulous recipe with you! Delicious healthy farro, sweet juicy cherries, crunchy

espresso almonds 1_web

My days are crazy full lately and there’s no end in site for weeks. Ever have one of those days when your head hits the pillow at 1am and you realize that you’re still fully clothed complete with shoes on your feet? That’s what’s going on here. I just finished a major campaign for a client and now I’m smack dab in the middle of another campaign with a rush job due in 3 days. Honestly, I couldn’t tell you what my middle name is as my brain is full of recipes and to-do lists. I’m not complaining though. Years

Roasted Chicken with Baby Artichokes and Olives

The other day I turned 34. I’ve never been one to dread birthdays or getting older, even if I’m dying my grey hair faster than I drive these days. 34 was the quietest birthday I’ve ever had and it was actually nice. I even had time to pour a bourbon (an experimental Buffalo Trace Hot Box Toasted Barrel) I had been saving for the occasion and reflect on what 34 years has taught me. At this time, I would like to share with you those life lessons… because you never know you, just might need them. 34 life lessons for 34

onion handpies

Recently, I perfected my southern drawl in Georgia. As a Texan, we have our own twang to the way we talk but nothing like our friends to the east and I was crazy excited to get a chance to visit Georgia and get my deep south on. I was there to witness the famous Vidalia Onion harvest, thanks to the Vidalia Onion Committee, and was it ever an experience. I’ve been on quite a few farm tours and I have to say, it was a treat to have such fabulous hospitality and open arms as we found from the farmers in

ricotta toasts

I’ve got to keep my words short today as we’re coming into the recipe development busy season and my days are beyond full. Can you believe it, we’re already working on recipes for back to school, Halloween and the holidays — I just saw my first candy cane, people! I’m so busy in fact, that my own mother is cleaning out my closet as we speak because even she can’t handle what a mess I’ve become. Seriously, it’s embarrassing but I just can’t stop her. Before the days over she’ll probably hit my pantry too and turn it into an organized

mustard rabbit

Last weekend, my daughter and I were at our local farmer’s market, White Rock Local Market, and nearly knocked down a crowd to reach the vendor with a sign for rabbit. I had never seen rabbit before at the market and was excited. I’ve decided, and they might not know it, but JuHa Ranch is now my new best friend. I’ve been looking for a source for humanely raised quality rabbit ever since I moved back home and now I found it. Be on the lookout for more rabbit recipes popping up here because it’s just one of my favorite meats

tortellini soup

There are those days when you just have a just few minutes for dinner and have to grab whatever’s in the fridge. A day in the week when I completely forget to cook or I’ve been cooking all day for a someone else and don’t want to sit over the stove for another hour. Things happen — as moms we know this– and when they do I rely on my stash of supper easy and fresh recipes like this one, Tortellini Soup with Sausage and Spinach. I always have homemade chicken stock on hand, it’s truly a lifesaver and makes your dollar go

ricotta cornbread

My feet hit the pavement as fast as they could after school when I knew my nanny, RoRo, was going to be cooking. Smells of stewed green beans, sweet black-eyed peas, and chicken hung heavier in the air the closer I got to the house. My excitement grew with every step because I knew that she had saved the best recipe for last: her cornbread! The moment I got home, I’d sling my backpack off my shoulders not caring where it would land, wash my hands, and grab a spoon to help her create the most delicious cornbread in the

bacon fava egg_web

Fava Beans. There’s two things that inevitably comes to mind when I think of fava beans; chianti and Hannibal Lecter, the scariest fictional character of all time. I know the poor fava/broad bean has gotten a bad rap over the years becasue of this eerie character but I can’t help it — that book and movie scared every cell in my body and I will always think of Anthony Hopkins when I eat a fava bean. Of course, that doesn’t deter me from doing so in the least. Spring to early summer is the window for fava beans and it’s one of

Lavender Lemonade

Lavender Lemonade

10 | May 8, 2014

Not too long ago, my family’s world was turned upside down when my husband left his career when the company he worked for was, how do I put this nicely, was no longer a moral company to work for. Since then he has been pursing his passion for the restaurant business and beverage service — more directly to become a sommelier. Got to say, I’m proud of him that he knows it’s never too late to change your path. Of course, every closet in my house is filled with craft beer and wines from all over and I can’t ever seem