One day my kitchen will be like……


Catch yourself thinking of what would be in your dream kitchen every time you are in your kitchen?  Or maybe you have a tiny apartment size stove so why bother cooking anything real?  Or there is no counter space so you only do simple 3 ingredient recipes.

Feels like there are so many excuses about why people choose not to cook to the level they want to because the kitchen just isn’t up to par, no gas 6 burner stove, no granite counter tops.  19 is when I got my very own kitchen in my first apartment that was the tiniest apartment and kitchen, in the top of an old victorian house with no ac.  Since then I have had around 10 more kitchens, all with their perks and faults. There is one thing I have realized in all these kitchens… can make 5 star food no matter the kitchen.

This made me decide I wanted to de-mystify the idea that to make great food you need a big fancy kitchen.  I have, for 14 years, made 100s of raviolis, roasted turkeys, ducks and chickens, baked french pastries, and infused enough booze to run my own distillery all in kitchens that have been used and abused by tons of renters.  If you want to cook great food you can do it anywhere.

In the next few months I’m going to feature tiny, small kitchens that produce meals worthy of bon appetite on a weekly basis.  These home chefs have come to realize the same thing that I have….if you want to cook you can work with whatever you have. With each kitchen feature there will also be a recipe to their favorite item to cook.  Because if they cook it in there kitchen you can too no matter your kitchen.

Kicking it off is my own kitchen.  Its lacking in counter space, was not thrilled by the glass top electric stove, and digging for the right pots and pans is a rubic’s cube puzzle every time.  But I’ve baked breads, made homemade pasta, pan-fried dove breasts and did a small stint with cooking authentic indian cuisine.

My favorite dish so far in this kitchen has been Penne Pasta with Cream and Smoked Salmon….trust me make it your kitchen can handle it!


serves 4


3 c dried penne pasta

4 oz thinly sliced smoked salmon

1 tsp fresh thyme

2/3 c extra thick creme

salt and pepper to taste

  • cook penne pasta till tender
  • while pasta is cooking slice salmon into thin strips
  • melt butter in a pan, stir in cream with a quarter of the salmon and thyme, heat gently for 3-4 minutes stirring constantly
  • drain pasta, toss in cream & salmon. top with remaining salmon and thyme serve immediately











Strawberry-Fresh Basil and Feta Scones


Having spent 2 and 1/2 years where every Saturday morning I got up and baked bread, I still sometimes savior the fact that Saturday mornings can now be lazy.  I love the option of getting up early hitting the farmers market, or going for a bike ride or maybe just drinking coffee till noon in pjs reading magazines and the newspaper.  And then some Saturdays there is still the need to bake.  I know I have written now so much about how mixing flour and kneading dough is the best form of zen therapy ever, but its so true.

Having the need for a little baking therapy the other Saturday there were just the right combination to make scones that will blow any tea party out of the water.  Its summer and sweet basil with strawberries you can’t quite get enough of. Oh but wait you need something a little savior to balance off all that sweetness, the answer came from the cheese drawer….feta.  The best smell is when the strawberries start warming up in the oven filling up the whole house with sweet summer baked smells. These have been awesome for breakfast all week but I also recommend eating them with chicken salad or a savior caesar salad.


12 Scones


2 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

4 tbsp butter –  melted

3/4 c milk

1/3 c feta

1/2 chopped strawberries

1 tbsp fresh basil


In a large bowl sift together flour, baking powder, and salt together, toss in strawberries, feta and basil.  Add butter mix, and in milk need till forms a dough.  Roll dough out till 1/2 inch thick, cut scones into traditional triangles. Bake at 400F for 15 minutes.









Every Kitchen Needs a Bit of Character


Every kitchen needs just a little bit of character.  The last 3 years my kitchen as slowly turned into my artistic studio.  My actual artist studio got packaged up and my creative career went down a new path. When some christmas lights went up in my last kitchen and then inspirational clippings started appearing on the walls I realized my kitchen was no longer just a kitchen it was a my new studio.

My Louisiana kitchen has morphed and changed these last 2 years.  Starting off mimicking my kitchen in the Ozarks to make a little bit of home in a new environment. Then a drastic simplification, and then each appliance slowly crapping out in the last 6 months.

2 weeks ago my landlord showed up with a brand new fridge for me.  The clean white surface was my blank canvas and thus began the placement of the magnets.  Now the collection of magnets started years ago.  My inspiration came from my aunt’s fridge. Since my birth her fridge has been a masterpiece of magnets, newspaper clippings, old photos.  It was and still is a fascinating living timeline of our family.  When I began my magnet collection I made the conscious decision only to have magnets on the fridge.  My favorite magnets to collect are museum magnets with my favorite pieces of art from that museum.  Not shocking since the magnets collected, has been friends that bring me back magnets from their own journeys…Cape Cod, Spain, Asheville, Seattle and on.

Sometimes I think maybe I’d want one of those clean crisp modern looking kitchens, but then I imagine my fridge without its magnets or the aprons not on the wall and I have that overwhelming feeling that the kitchen would feel lonely without all my creative inspiration, it would feel neglected no longer the creative nexus of my home.  It maybe a little cluttered, maybe a little crazy but its mine and me, my family and my friends wouldn’t have my kitchen any other way.



Sometimes I just need to take it easy.

I think all of us who love to cook and cook well, sometimes find it a little hard to say, take the easy route.  The frozen skillet dinners, the precooked mashed potatoes or oh lord soup from a can; why eat them when we know we can cook something so much better.

A realization I have had to make is:  working a full time day job and operating your own non-profit in your “free time”  and not wanting to eat dinner at 9pm means sometimes you got to cook the easy way.  And you know what there ain’t no shame in it.  The balance I have been working on developing in my kitchen is to take it easy during the week, plus eat up leftovers, while on the weekends I get my culinary fix and COOK, COOK, COOK.

Some of these easy dishes have turned out looking not so easy.  The latest one was a BBQ Pineapple Chicken Fried Rice. That honestly after I looked down thought “what did I just make?!”  But it was yum!


BBQ Chicken Pineapple Fried Rice

Serves 6


1 bag Trader Joes Frozen Jasmine Rice

1 bag Trader Joes Frozen BBQ Teriyaki Chicken

1 Fresh Pineapple

1/4 cup chopped green onions

1/4 cup chopped cashews

1/4 cup shredded carrots

2 tbsp coconut oil

  1. Heat up coconut oil over med-high heat in a skillet.  Add in frozen chicken slowly cooking till chicken becomes tender.
  2.  While chicken is cooking halve the pineapple, dice up and scoop out inside pineapple chunks. Forming pineapple bowls
  3. Add green onions, pineapple, carrots, and cashews to chicken.  Stir.  Add bag of jasmine rice, cook till rice is tender.
  4. Stir in BBQ sauce packets, allow for pineapple fried rice to heat another 10 minutes.
  5. Evenly place BBQ Chicken Pineapple Fried Rice into halved pineapple bowls.
  6. Serve to company and let them oooohhh and ahhhh at your culinary greatness.





Getting my Brunch on


Lately I have been getting some serious Brunch on at my house.  Sundays traditionally I don’t like to leave my house at all.  Its a day for chilling and relaxing and getting caught up on life.  And now brunch has worked its way into the weekly Sunday Agenda.

So what’s been on the menu?  Well…..

Firstly I’m not a huge fan of mimosas I like to go with a pinosetta aka red grapefruit juice with champagne.  Try it you won’t regret it.

Last Sunday I did scrambled eggs with onions, peppers, and topped with goat cheese, fruit and everything bagels with cream cheese and smoked salmon.

Week before that was one of my favs Eggs BanditO. My tex mex version of eggs Benedict.  I take an english muffin top it with avocado and tomato, a poached egg and for the sauce a goat cheese chorizo sauce.  mmmm hmmmm.  Paired this one with some sweet potato fires.

And the meal that started it all was corn-cakes that had goat cheese brie, salmon and fresh thyme in them.  Served with maple chicken sausage, yeah it was good.

Years ago I used to host a weekly Monday dinner ….. I’m now seeing this Brunch thing turn into a regular gathering.


Smothered Dove Breasts

Screen Shot 2017-05-23 at 3.01.52 PMOne I’m trying to be a more adventurous cook and two its hard to turn down free food. These two situations created what I referred  as “My super medieval dinner” the other night.  Branching out my recipe selection and being offered up some free game from a friend, I found myself browning dove breasts.  After browning the breasts I sautéed onions, apples, and mushrooms together, putting the breasts back in I created a gravy with red wine and sage and let them simmer till tender.  To serve them up I made herbed wild rice.  As I sat down to eat I felt my plate was worthy enough for Eleanor of Aquitaine to join my table and share a goblet of wine.




Its that time of year, time for SLUSH

Screen Shot 2017-05-23 at 2.56.10 PM

There comes a moment every summer when it is time to make SLUSH.  What is SLUSH you may ask?  You have perhaps heard whisperings of it before on Hearty Eaters.  It is a drink that we always preface with…..”Its the one alcoholic beverage our mom drinks because its that good!”

Notoriously throughout our childhood our mother would and is a die-hard teetotaler until summer time arrived and she would whip up a batch of SLUSH.  In her eyes it was so good she felt she couldn’t deprive us children. There were attempts at virgin versions but the alcohol is what makes this frozen drink work.  It prevents all the other ingredients from freezing solid creating that slushy quality.   So mom would shockingly take pity on us and let us take tiny sips occasionally.  Now of course as soon as we are home for visits in the summer, she looks at us and goes “time for a slush!?”

Just last week we had one of those already too hot to stand early summer days in Louisiana.  All I wanted was a SLUSH when I got home and sadly none had been made yet.  I called my mother to get pity for this situation.  She was more shocked I hadn’t made up a batch in the last couple of years …. “What you haven’t made any since you lived in Tennessee!”  and was even more appalled that I seemed to have misplaced the recipe.  Raise your hand if you are shocked to find out that she already had the ingredients handy and ready to read off… one?

So my friends as I prepare for a weekend that involves both pool and beach, SLUSH is chilling to perfection in my freezer as we speak.  And no worries I’m about to supply you with the recipe as well. Lord knows we don’t want to misplace it again….mom would be so disappointed in us.



makes enough to last all summer

1 small can frozen lemonade – thawed

1 small can frozen orange juice – thawed

46 oz pineapple juice

46 oz apricot juice (or something similar, this can be hard to find)

1 cup vodka

1 cup apricot brandy

fresca or 7up

mix the first 6 ingredients together.  put into a freezable container, and leave in the freezer overnight.  to make the drink put 2 scoops of slush into a glass and mix with equal parts fresca or 7up, mix well, drink and enjoy summer.






The secret is in the sauce…….

Homemade pizza is one of my true weaknesses.   I love making them, smelly them back and then almost always burn my mouth because I’m so excited to try my latest pizza pie.  Lately I’ve been on a Greek Pizza kick, which is a hard one to come off of.  How can you not stop making things with Feta, Black Olives, Artichoke Hearts, Tomatoes, Garlic, Onions…..How?  Yet lately I’ve taken it to a new level of love for the Greek Pizza, the secret is the sauce.  No longer will my Greek Pizza pies have tomato sauce or even alfredo, no the only sauce and here’s my secret is Tahini.  Enjoy my friends, enjoy and think of me when you make your next Greek Pizza.

Screen Shot 2017-05-23 at 4.04.48 PM

Let’s Market!

The beauty of living in the south is that you have almost a year round farmers market with fresh produce.  However, I enjoy a market that can offer me up lots of variety. Currently my favorite finds include but are not limited to: goat cheese, gelato, berries and more berries, flowers, chickens, tea, herbs to plant and of course grabbing some breakfast at the crepe stand!  When I make some truly beautiful purchases I do just have to share them. Yep hipster food farmers market pics on Instagram….guilty as charged.

Here are my most favorite finds of late!  Ready to go find some of your own?  Check out the top 101 farmers markets from 2016 to find one near you!