We all have those busy nights when the fridge is sparse and we don’t have time to pick up fresh ingredients for dinner. My Pantry Pasta dish is the perfect meal to make during those moments. It takes less than 15 minutes to prepare, giving you more time to relax at the end of the day.
This pizza is the perfect use for leftover ham, and if you smoke your ham it is even better. The combination of salty ham with caramelized pineapple from the grill and spicy arugula is a new take on this Hawaiian classic. Grilling the thin pizza dough creates a crispy crust that is similar to a flatbread.
Growing up in the south, field peas were a staple in our house and they will always be one of my favorite vegetables. This dish brings back childhood memories of family potlucks with tables full of farm-fresh vegetables for supper and homemade pies for dessert. We might have had fried catfish with our field peas back then, but I’ve lighted things up with my Grilled Tilapia and Field Pea Succotash recipe.
Cabbage and egg sound like an odd combination, but trust me on this one. This dynamic duo is unbelievably delicious with an added taste of Mexico that will make you want to turn on the Mariachi music. For a real south of the border experience, pair this breakfast dish with Mexican spiced coffee.
The inspiration for this recipe came from a strawberry jalapeño jam, which is my new food obsession. The combination of sweet strawberries with a slight peppery heat is a perfect pairing that will delight your taste buds. I added a little citrus to my new favorite duo for a unique take on fruit salad that’s tangy, sweet and spicy all in one bite.
Say hello to spring with grilled pizza! This technique takes homemade pizza pie to the next level, giving you a restaurant-quality meal at home. The thin and crispy grilled crust is similar to a flatbread and cooks so quickly it’s a great meal for busy nights or laid back evenings, giving you more time to relax after enjoying your delicious meal.
Say goodbye to winter with roasted seasonal vegetables on top of a thin crust pizza. At the end of the season, I love to eat my favorite vegetables and wear my favorite outfits before the next season arrives. I have enjoyed some delicious local sweet potatoes and kale over the past few months and this meal is all about two of my two favorite winter vegetables. Turnips, leeks, thyme and sorghum compliment the sweet potato and kale, creating an earthy pizza pie with the perfect sweet and savory combination.
Pinto beans and sautéed greens are two of my favorite southern sides, and they also make a great combination in this easy, no-fuss meal. This is a bowl of comfort food that will provide warmth on a cold winter night. Add a hot skillet of cornbread, just like your grandmother made, and you have a delicious meal that’s worth writing home about.
This spread is a unique take on pimento and cheese made with piquante peppers, which give it a sweet heat kick. These cherry tomato shaped peppers are often labeled under the brand name Peppadew® and are commonly found in the olive bar section of grocery stores.
There is something about eating a burger with a knife and a fork that makes it seem more classy than something you would order at a burger dive. And who can resist the freshly made bread these turkey burgers sit on. This recipe will elevate your next backyard cookout.
I love the way the leaves fall off Brussels sprouts when you quarter them, resembling flower petals and creating a beautiful centerpiece for your plate. This cooking method caramelizes the vegetable, bringing out its natural sweetness. If your family members don’t love Brussels sprouts, this recipe may just change their mind.
Enjoy the flavors of a stuffed baked potato with this dish, but with the velvety smoothness of mashed potatoes. These creamy spuds are topped with baked salmon, farm-fresh kale, grated Parmesan cheese and crunchy bacon.