Bacon is beloved to many, and a favorite ingredient used in creative and innovative ways. This recipe is one that has a genius twist, as instead of relying on a bowl, tortilla shells or bread as a vessel for your food, you can use bacon! Here is how to make bacon cups.
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Not long ago, Amanda from High Heels to Hot Wheels was visiting Rosemary Beach, Florida on 30-A with her adorable family. Amanda is one of my blogging friends who lives in Nashville, and celebrates her family and love of food on her website, but today is a guest blogger on 30A EATS! A bean…
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I just returned from Atlanta to find my family facing Hurricane Issac. As I write this new post, the Gulf Coast is battening down its hatches, and we have been busy protecting our homes in Walton County and Pensacola, by putting up hurricane shutters and bringing everything out in. With that, Virtual Potluck was invited…
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This week Virtual Potluck has partnered with Bertolli Olive Oil, and is trying recipes by Chef Fabio Viviani; you may remember him from Top Chef. He is known for his sexy accent and how he says “hamburger”, but also for having two restaurants, Cafe Firenze and Fiernze Osteria! Chef Fabio is also the spokesperson for Bertolli, and is kicking…
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The New Orleans Jazz and Heritage Festival began in 1970, with 350 people in attendance. By 1975 and with many headliners, attendance grew to 80,000. I began going to the Jazz Fest in the early 1980’s. In the 1980s, Jazz Fest continued to experience a tremendous growth in popularity and began to gain wide…
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Not long ago I was admiring The Bonne Femme Cookbook by author Wini Moranville, when I was approached to review a copy by the good folks at The Harvard Common Press. Thrilled, I jumped at the chance, as I heard such wonderful news traveling through the airwaves about the content, and I love Provence as…
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Now could not be a better time to take the ‘Tasty and Healthy New Year Challenge’, and to reevaluate the brands you are using in your kitchen. California Olive Ranch (COR) and Bob’s Red Mill (BRM) have teamed up with our Virtual Potluck, to bring you the healthiest and most delicious recipes possible, along with fabulous…
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I was recently contacted by a company called Amelia’s Spicing Pecans, a product line from a small company located in Birmingham, Alabama. I am partial to Birmingham, since I have family there, and my husband was born and raised there as well. Good food certainly comes from in and around Birmingham, so the pecans just…
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Nothing says New Year’s Eve in the food world like enjoying a few briny bivalves, and we have an abundance of the oyster beauties here on the Gulf Coast. From New Orleans to Apalachicola, I have eaten my share of oysters dressed in a variety of fashions. At this time of year, one of my…
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Today is my daughters birthday, and her first away from home. Her sweet college roommate surprised her with a clean room and treats this morning which was really touching. I think I have had a more difficult time not being together on her birthday, so today was perfect for a cookbook review! When asked by…
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Summer is a fantastic time to make the cool refreshing dish of ceviche, but with the weather we have here on 30A and the Gulf Coast, I make it year round. Of course it varies depending on seasonal ingredients, but it never ceases to please a small group or crowd. Ceviche is especially transportable, and…
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I love onion rings. Fresh large cut beer battered onion rings. I have fond memories of Mike Anderson’s opening in Baton Rouge when I was attending college at LSU (telling of my age), and serving the biggest, baddest plate in town. Cooking with beer is also something I do quite a bit of, and when…
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