Peeling the red peppers (the most tedious part of this whole recipe) and using an immersion blender are key — both make all the difference. Once you’ve peeled the peppers, the recipe is pretty much a straight shot from there! An immersion blender is a MUST in my kitchen. It makes soup-making super quick. This soup blends directly in the stockpot, then it’s ready to serve.
Shrimp Over Rice
Black History Month is finally upon us and I’m celebrating with one of my FAVES. I do always say that, but honestly this one brings all the Lowcountry and southern vibes. Shrimp over Rice is exactly how it sounds. Simple…
Moules Frites (Mussels and Fries)
“I will never forget the day I went to the train station with no destination in mind and randomly bought a ticket to a nearby town called Dieppe . . . where I had the best steamed mussels I have…
Maple Butter Sea Scallops with Pumpkin Risotto
As a summer baby, fall has always been my second favorite season. If I can’t soak up all of the sun by somebody’s pool or on somebody’s beach, then I’ll gladly take all of the cinnamon, caramel, apple, maple, pumpkin…
cider smothered pork chops
sweet potato cake with brown butter cream cheese frosting
Miso Braised Short Ribs with Mashed Murasaki Sweet Potatoes
Braised Short Ribs Selecting Short Ribs While I typically prefer bone-in cuts of meat, I’m not super picky when it comes to short ribs. Bone-in short ribs will likely give you a healthy source of collagen and added flavor from…
red pepper arrabbiata pasta with cheesy breadcrumbs
life is not complete without pasta. i always have and always will feel that strongly about pasta and all things carb loading. every once in a while i treat myself to a bowl full of my favorite pasta especially in the…
classic chicken + dumplings.
gluten free apple cider donuts
number one missed opportunity by working from home : no free donuts.
Steamed Mussels in a Creamy Garlic White Wine Sauce
the key to good mussels is in the sauce / broth that you cook them in. these mussels sit in a slightly creamy white wine sauce. first, shallots and garlic are sautéed in butter and evoo. the alcohol in the wine is simmered out leaving only the flavor of the wine. a touch of chicken broth and cream is added to make a richer and creamier broth. then the mussels are added, tossed in the broth, and steamed for about 5 minutes until they open. serve with a lemon wedge + buttery crispy bread for dipping in the broth.
sweet potato cornbread.
a Jubilee twist on the classic buttermilk cornbread