Main Dish
Chef Steven Satterfield’s Savannah Red Rice
Cast-iron pots and pans have a long-standing tradition in American cookery, and Lodge Cast Iron has stood the test of time. I’m excited about a new project that I just completed with this great company, and will be sharing that information very soon. I did a promotion with Lodge Manufacturing Company last year for The [...]
Red Beans & Rice – Not Just For Washday Anymore!
Red Beans and Rice, a New Orleans Monday washday dish, is one I learned how to prepare at the age of fifteen when living in New Orleans. It is one of my all time favorite comfort foods. Perfect for football parties, Mardi Gras, or any large gathering, a pot of Red Beans can be made [...]
Gulf Coast Crab Cakes
Crab Cakes are a staple in many restaurants along the Gulf Coast often appearing on brunch menus topped with incredible delights. Prejean’s in Lafayette, Louisiana, a favorite old haunt I used to frequent when attending college at LSU-Baton Rouge, is known for their Crab Cake Napolean-a fried sweet potato cake, underneath a crab cake, topped [...]
Le Bistrot Paul Bert Steak Frites Recipe, “Best In Paris”
On my jaunt to Paris last May I was introduced to Bertrand Auboyneau, the owner of Le Bistro Paul Bert, whose incredible plating of steak frites is still etched in my mind. He uses an essential ingredient in the cream sauce for his steak frites which sends the dish over the top with customers naming it [...]
Hangover Bacon, Egg & Toast Cups
After a night on the town ringing in the New Year, you will want something delicious, quick, and easy to munch on come January 1st! These Bacon, Egg and Toast cups are a snap to throw together in just 10 minutes, baking for 20, and are perfect for one, six, or double the recipe for [...]
Better Than Taco Bell’s Mexican Pizza
If you or your kids like Taco Bell’s Mexican Pizza, then you need to try this tasty, healthy and easy version inspired by Trader Joe’s! Two crisp tortillas are filled with seasoned ground turkey, hearty beans, and then topped with chunky salsa, a three cheese blend, green onions, black olives, and diced ripe tomatoes.
Ham & Cheese in Puff Pastry
Ham & Cheese in Puff Pastry is an all-time favorite of mine and a delectable recipe for a quick and easy appetizer or main meal. You do have to thaw the puff pastry, but just follow the instructions on the package. The best way to let it thaw is in the refrigerator overnight, but thawing [...]
Convivial Cool Weather Cheese Fondue
It is a chilly morning in Northwest Florida, and today is the annual lighting of the Christmas Tree in Seaside, a few streets from our house. With both kids home from college, it is fun to relive childhood memories and delight in our family tradition of watching the Holiday Parade on 30-A, followed by the [...]
Comforting Chicken Pot Pie
Chicken potpie is an example of the best of American home cooking. A kind of culinary miracle worker, with a creamy sauce and a flaky pastry top that is guaranteed to calm even the most stressed nerves, Chicken Pot Pie is the ultimate comfort food. Both the pastry and the filling can be made ahead [...]
Twice Baked Sweet Potatoes & Della Rose Living
There are not too many food, travel & lifestyle bloggers in the Florida Panhandle other than myself at 30A EATS, Molly from Duchess of Fork, and Tara from Della Rose Living, and today Tara has a guest recipe post to share! If I have missed an Emerald Coast blogger, let me know by commenting below, as [...]
Emeril’s Sopressata & Genoa Salami Calzone
This post is my fourth in the #SeriousSandwich cookalong to celebrate the publication of Emeril Lagasse’s “Emeril’s Kicked-Up Sandwiches: Stacked with Flavor” (Morrow, $24.99) released today, Tuesday October 16, 2012. You can view my other delicious sandwich recipes here, here, and here.
Chicken Pecan Meuniere & Anolon Ultra Clad Skillet Giveaway!
With the kids now off to college I am learning all to fast about cutting recipes in half, and this week was on a roll. It still has been raining quite a bit in Northwest, Florida, which has given me the opportunity to throw myself into developing new recipes, as I set out on my [...]
