Parma Ham, Fig & Gruyère

Through Honest Cooking I have had the opportunity to work on several campaigns, and this time I’m focusing on Prosciutto di Parma for the  Pass the Prosciutto-Gluten Free Holiday Entertaining campaign.  They did not have to twist my arm for this one! The Consorzio del Prosciutto di Parma (the organization that certifies this ham from the hills around Parma, Italy and gives the brand of…

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Red Clam Soup With Saltine Crumb Garnish

Please scroll to the bottom for the Rafflecopter giveaway A Dutch oven is the most versatile pot that one can have in their kitchen. It is my go to pot for braising, soups, gumbo, you name it. Author and French food authority, Hillary Davis, reached out to me and asked if I’d take a look at her new…

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Spinach & Ricotta Rolls

Here is an easy weeknight dinner recipe from the pages of Le Creuset. Spinach and Ricotta Rolls Need: Le Creuset Braising pan or similar Ingredients For the filling: 6 cups of fresh chopped spinach sauteed in 1 teaspoon olive oil until cooked, and then squeezed of excess liquid 2 cups ricotta cheese 1/4 cup grated parmesan 2 cloves garlic,…

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Farmer Profile: Big Creek Farm in Laurel Hill, Florida

Living high on the hog is an understatement for the beasts that roam the over 1200 acres of Mark and Kasia Fortune’s family farm in Laurel Hill, Florida, dating back to the 1800’s. Mark says, “Though the property has been in my family for many generations, Big Creek Farm was just a seed planted fifty…

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Lionfish Nachos

You may have heard the terms “bycatch” or “trash fish”, and that Lionfish is an invasive species that’s threatening the ecosystem and stability of our Gulf Coast. We need to spear as many of them as we can, and thankfully, Lionfish are quite tasty, so they won’t go to waste. Talk to your local chefs that serve Lionfish to…

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BBQ Oysters

Though oysters are available year round, fall for me is the perfect time to consume them. Fried, steamed, grilled, baked or stewed, I’m all in. This weekend both of the kids were home for fall break. One is post grad nursing school, while the other sees the light at the end of the tunnel, but…

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The Best Beef Tenderloin

  The holiday season has already begun at our home, and I’m cooking for my husbands wine group this evening. The guys gather in our guest house out back, tell jokes and sip on different vintages in a blind tasting, while noshing on a couple of charcuterie trays I put together, along with something in…

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Loaded Idaho® Potato Bites

From weekend tailgate parties at home or at the game, to using your leftover Idaho® mashed potatoes post Thanksgiving festivities, these Loaded Idaho® Potato Bites score a touchdown every time, and will please your crowd no matter what the age, or whose team is winning. I used parmesan and cheddar cheeses, garlic, chives, and little…

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Jalapeño Cheese Grits

  My dream breakfast is time spent around the family table with a big pot of cheese grits at the heart of the meal. From then, hot biscuits are pulled from the oven, country ham from the skillet, and farm eggs are cooked to order. Local produce, like seasonal Creole tomatoes and fresh fruit round out…

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The Best Boiled Peanuts

  It is National Grandparents Day, and if you have been following my blog, then you know that my grandparents were peanut farmers in Statesboro, Georgia, so it was bred in me early on to have a love for the legume, especially boiled. As a child living in Charleston, my family would pack up on…

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