I kissed a lot of cornbread frogs before I landed on this perfect Jalapeño Cheddar Cornbread. This cornbread has crispy edges, a super moist crumb, flavorful (thanks to the cheese, cornmeal and jalapeño), it’s a teeny bit sweet and is delicious for days after. Continue Reading
Even though I was born in the South (hi Fulton county), my love for biscuits didn’t begin until I went to high school and would leave my four hour tennis practices depleted and hungry. Luckily there was a Popeyes right by the courts, but I never wanted to ruin my dinner completely so instead of getting chicken and a whole plate, I’d just order two biscuits with a side of butter and honey. Oh man, they were SO good. I couldn’t be more excited to share these Flaky Buttermilk Biscuits!
That experience turned me into a hardcore biscuit-loving human. I love biscuits of all kinds but to be honest, ones made with shortening are it! And guess what, I’ve never baked them. I’ve always opted for full butter. And yes, they’re good, delicious even, but they’re not like this. I’m here to say that if you’re shy to bake with shortening, so was I but we’re here together, let’s do it!!
Last week I had the pleasure of going to lunch with Carla Hall and she was so amazing. We talked for a few hours about all sorts of things. I’m not gonna lie, I was a little nervous before, but once I sat down I was like, why was I so stressed?! She’s such a beautiful person, even better in person than what you see and know from TV.
I’m currently battling the worst summer thing ever: the summer cold. Is there anything worse? Yes, there is. But this sucks. All I want to do is lay in bed right now and wrap myself in covers but then I get hot and frustrated and want some iced tea. Weird predicament.
This carrot cake comes from earlier this week when I was psycho enough to turn on the oven. I actually turn on the oven all the time because it’s sort of my job, but you get the idea! My mantra is this: don’t turn on the oven for anything that isn’t fun to eat.
I miss the south sometimes. A lot of times actually. I miss the summer rains, the golden leaves in fall, the beautiful flowers blooming in spring and the biscuits. Oh man, the flakey biscuits. Whenever I don’t know what to cook, I’ll usually think of something super boring and then give it a southern twist.
I like to think that this is a dish a southern girl would make after she spent the summer backpacking through Europe. Maybe she spent a few weeks in Switzerland, maybe she had a fling with a Swiss dude (think Before Sunrise-like) and during that fling she ate at a restaurant and was introduced to the wonderfulness that is raclette.
This isn’t the “right way” to eat raclette. It’s usually cheese that’s cooked over an open fire, the cheese gets super melty and then the cheese is scraped onto awesome things like a variety of meats, vegetables and carbs.
A few ex-boyfriends ago, I learned an incredibly valuable less: how to properly make a tomato sandwich. I am forever grateful.
During the summers we’d drive to Virginia to his family’s lake house. It was there where I’d buy big-ass tomatoes from old men who sold them out of their pick-up trucks parked alongside the road. They were beautiful and warm from the sun (the tomatoes not the old men). There’s something about a southern tomato that’s just really special. They’re kinda magical.
The first step to a glorious tomato sandwich is salting the tomatoes and allowing them to sit and drain on a few paper towels. This makes it so the tomato sandwich doesn’t end up being soggy. NO SOG ZONE.
I learned that tomato sandwiches MUST be eaten on white bread.