There are few things that I love more than a crisp, fresh salad and a ripe piece of fruit on a hot [read: humid] summer afternoon. A refreshing combination of both of those? To me- that really can’t be beat.

[well, aside from scoring a fabulous pair of designer heels on major markdown but that’s totally off topic now isn’t it…]

This sweet, salty and spicy summer salad has now been added to our grilling rotation [ie- throw protein on the grill and call it dinner] for the season.

Sweet, Salty & Spicy Watermelon Salad

The players:

• 1/4 cup fresh lime juice
• 1 tablespoon turbinado sugar
• 2 tablespoons fresh orange juice
• 1 jalapeño or 2 serrano peppers, seeded and minced
• 1/2 teaspoon sea or kosher salt
• 1/4 teaspoon dried crushed red pepper
• 1 small red onion, diced
• 1/2 cup coarsely chopped fresh cilantro
• 2 tablespoons coarsely chopped fresh mint
• 1 small seedless watermelon
• 1 small cantaloupe
• 2 English cucumbers
• 1 jicama
• 2 mangoes

The play-by-play:
1.Combine lime juice and next 5 ingredients.

2. Place red onion, cilantro, and mint in a large bowl. Dice watermelon and cantaloupe into 1-inch pieces; add to bowl. Peel and dice cucumbers, jicama, and mangoes; add to bowl. Stir in lime juice mixture. Cover and chill 20 minutes. Add salt and pepper to taste.

Happy eats, y’all!

[recipe and photo via]

I made Momma a beautiful strawberry shortcake for Mother’s Day. But do you want to know the best part? From start to finish- it took me a grand total of 15 minutes. My secret? Well, I guess I’ll tell you. You know- since we’re friends and all…

My secret was that I didn’t bake any of the cake. Tricky, right?! I headed right up to the grocery store, plopped a store bought angel-food cake into my cart, and proceeded to checkout. Why in God’s name would I want to spend an entire afternoon slaving over my oven when someone else had already done due dilligence in the kitchen for me?

After that move, I think I’m a pretty smart cookie!

A Semi-Homemade Mother’s Day Cake

The players:

• 1 store bought angel-food cake
• 2 pounds of strawberries; the riper, the better
• 2 cups of whipping cream
• juice from 1 lemon
• 1/4 cup of sugar
• 1/4 cup of powered sugar plus extra for dusting

The play-by-play:

Wash, core, and quarter (or fourth- depending on size) the strawberries. Add granulated sugar and the lemon juice, cover, and set aside to macerate. Make sure you don’t have one too many glasses of wine before you tell anyone about this recipe because they might misunderstand what your intentions are with the strawberries.

not that it’s happened to me or anything…

Now where was I? Oh yes- the cake.

Add 2 cups of whipping cream and 1/4 cup of powered sugar to a mixer. Beat on high until stiff peaks form in the cream. I cover the mixer with a dish towel while completing this step so I don’t end up with whipped topping across my kitchen cabinets but you can proceed as you see fit.

When ready to serve, cut angel-food cake in thirds around the middle. Set bottom on a cake stand. Top with 1/2 of the berry mixture, drizzle with the juice from the berries, and finish with 1/2 of the cream. Set middle portion of cake on top and repeat with berries, juice, and then cream. Top with the last piece of cake [the top portion] and dust with powdered sugar.

bon appetit!

I find it hard to eat a balanced meal when the days extend longer and the weather turns warmer. I have to make a conscious effort NOT to compile my meals entirely of raw fruits and veggies because- let’s be honest- no one wants to sit down over a heavy bowl of spaghetti bolognese when it’s 103 degrees out with 100% humidity.

[welcome to North Carolina in August, y’all]

This dish fits the bill quite nicely as it’s equal parts light and hearty. An editors note: throw in some cooked pancetta or spicy chicken sausage for an added kick.

Pappardelle with Baby Spinach, Herbs & Ricotta

The players:

• 8 ounces uncooked pappardelle (wide ribbon pasta)
• kosher salt to taste
• 1/3 cup whole-milk ricotta cheese
• 3 cups baby spinach leaves
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh dill
• 3 tablespoons grated fresh pecorino Romano cheese
• 2 tablespoons olive oil
• freshly ground black pepper to taste
• 1/4 teaspoon kosher salt

The play-by-play:

Cook pasta in salted water according to package directions. Drain in a colander over a bowl, and reserve 1 cup cooking liquid. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended. Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

[recipe and photo via]

Do you all have a go-to weeknight recipe that is equal parts healthy and scrumptious? We do!

blackened chicken, roasted tomato and corn salad, creamy avocado sauce

What’s that you ask? You want the recipe? [looking at you, V!] Oh sure— who am I to deny you this delicacy of deliciousness!

[don’t judge me but I’m fairly certain I just made up that foodie phrase all on my own]

For the chicken:

• 2 organic chicken breasts
• 1/2 teaspoon cayenne pepper
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp paprika
• 1/2 tsp garlic power
• 1/2 tsp red pepper flakes

Mix all in a small bowl. Rub 2 chicken breasts with spices and cook on the grill.

For the salsa:

• 2 ears of white corn
• 2 ears of yellow corn
• 1 pint of cherry tomatoes

Boil pot of water, add corn and cook until tender. Remove from water and once corn is cooled, cut kernels from the cob. Preheat oven to 550. Add tomatoes to a foil lined pan, place in oven and cook until the tomatoes are bursting and roasted. Add tomatoes and corn, salt and pepper and serve.

For the avocado cream:

• 1 avocado
• 2 tablespoons plain Greek yogurt

Slice avocado. Add avocado and yogurt to a food processor and blend until smooth. Flavor with salt and pepper and serve.

The sauce is actually really good drizzled over the chicken as well.

bon appetit, y’all!

I think I woke up at 6 am on Saturday morning in anticipation of our breakfast at Hominy Grill. It may have also had something to do with the champagne and red wine and beer I consumed the night before— but I’m calling this one on the butterflies in my stomach. I’ve heard great things about this place and I couldn’t WAIT to sink my teeth into their signature shrimp & grits.

pictured above: a mimosa at 10 am [what? it’s vacation!!!], Blake’s “Big Nasty” [biscuit, fried chicken, cheese and sausage gravy], my shrimp & grits

And because I so easily buy into fan-fare, I literally couldn’t leave without snagging a Hominy recipe book [signed by Chef Robert Stehling!] and- lucky for you all- the shrimp & grits is front and center in the book. Here’s the details…

Hominy Grill’s Shrimp & Grits

The players:

• 3 slices of bacon, chopped
• peanut oil (optional)
• 1 pound of shrimp, peeled
• 2 tablespoons of flour
• 1 1/4 cup of mushrooms
• 1 large garlic clove
• 2 teaspoons lemon joice
• 1/2 teaspoon tobasco
• 1/4 cup tinly sliced scallions

The play-by-play:

In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp. Drain the bacon on paper towels and reserve the bacon fat (and add peanut oil if necessary to give you about 1 1/2 tablespoons in the skillet).

Toss the shrimp with the flour until they are lightly coated, removing any excess flour. Over medium-high heat, cook the shrimp until they begin to turn pink (about 1 minute). Toss in the mushrooms and bacon, cook about another minute, press the garlic clove with a garlic press and toss into pan (but don’t let the garlic brown). Finish with the Tobasco, lemon juice, and green onions and take off of heat. Serve immediately over cheese grits [recipe available here].

Editor’s Note: I’ve been thinking that this is a perfect dish to serve at a dinner party as it’s fairly quick and easy. [gotta love dishes without any last minute complicated steps!] I’d have the grits made before the guests arrive so all that would remain is cooking the shrimp. And I’d serve alongside a simple garden salad and, perhaps, cornbread. Yum!

We all know that Saturday is Cinco de Mayo. But did you know that it’s also the 138th running of the Kentucky Derby.

And because my Southern roots run deep, I’ll be donning a wide-brim hat over a sombrero this weekend and placing my bet for Bob Baffert and his Arkansas Derby winner Bodemeister.

Oh, and there will also be mint juleps.

The Perfect Mint Julep

The players:

• mint
• 1 teaspoon sugar
• 2-3 ounces bourbon
• mint julep glasses

The play-by-play:

Place 5 or 6 leaves of mint in the bottom of a cocktail shaker. Add sugar and crush slightly with a muddler. Add 2-3 ounces of Kentucky bourbon and shake. Pack silver julep cup with finely cracked ice until overflowing.  Strain bourbon and mint mixture over the ice. Stir drink until outside of the cup frosts. Top with more ice, garnish with another sprig [or two] of mint and serve.

photo via

As I’ve been directed [thanks, doc] to eat more whole grains and full-fat dairy products,

these will be served for dinner this evening at the H house.

recipe and more photos [warning: they may induce stomach growling] are available via howsweeteats

Blood Orange Fizz

The players:

• 1 oz. Solerno Blood Orange Liqueur
• 1 oz. Grey Goose Vodka
• 1 oz. fresh lemon sour
• 1 oz. club soda
• 1/4 oz. Blood Orange Syrup [they recommend Monin]
• Whole fresh blood orange

The play-by-play:

Combine liqueur, vodka, syrup, and lemon sour in a cocktail shaker over ice. Shake and pour with ice into a high-ball glass and top with 1 oz. of club soda. Garnish with a fresh blood orange wheel.

*If you can’t get your paws on blood orange syrup, you can omit that and the club soda and sub sub blood orange soda ((Trader Joes, Whole Foods)).

[original recipe and photo credit to Fleming’s Prime Steakhouse and Wine Bar]