Making your own homemade pita bread is easy, fun and it tastes so much better than pita you buy in the grocery store. I like to make pita chips with my homemade pita bread. My secret? Olivelle Sweet Cream Butter Infused Olive Oil and Feta & Herb Dipper & Seasoning.
Looking for a quick weekday dinner or a casual weekend supper? Sheet Pan Nachos are the answer to a busy cook’s dream. Ready in less than 30 minutes and your family will love them!
Moscow Mules are the perfect blend of vodka, lime juice, simple syrup and spicy ginger beer served in a chilled copper mug. So refreshing! I like to add pureed fresh strawberries and strawberry simple syrup to my Moscow Mules to make them an even more spectacular treat!
I love to use Boursin Herb and Garlic cheese in my soup and white chicken chili recipes. It adds just the right amount of herby flavor and creaminess. I like to think of it as my secret ingredient. My white chicken chili recipe is so easy (done in less than
Frozen fruit margaritas are a favorite at my summer soirees. Fresh mango flavor gives my margaritas a fruity kick.
Tangerine juice is the perfect flavor for a frozen margarita. This juice is sweet, tangy and citrusy. I purchase my tangerine juice locally at Fresh Market. It is a little pricey, but well worth it when I add it to fresh lime juice and tequila to make this fabulous cocktail.
My cheese stuffed jumbo pasta shells have a secret ingredient – Olivelle Pizzaolio Infused Olive Oil. Tastes like pizza in a bottle! Tuscan olive oil with garlic, basil, rosemary, oregano and spicy chilies (for just a hint of spiciness). You know how sometimes pasta with meat sauce can be dry?
My husband love grits and would eat them for breakfast every morning if he had the opportunity. His mom always made grits for family breakfasts. I grew up in the south but my mom was from the north, so she did not serve grits for breakfast. I didn’t see the
Not your grandma’s spoonbread! This is much better! My “Gram” used to make delicious spoonbread, but she made it with yellow cornmeal, which tended to make it “gritty”. I make mine with a white cornmeal and flour mix that makes it velvety smooth. I could eat a whole pan of
Grab some bubbly and join me while I show you around. I can’t wait to share my love of southern food, cocktails and champagne with you.
