Monthly Archives: November 2013

My Favorite Holiday Recipes: Thanksgiving Edition



Happy pre-Thanksgiving!  We’re celebrating early, and these are a couple of the yumny desserts I prepared for our feast – 7-Up pound cake, Pumpkin pie, and Bourbon Pecan pie.  You can find the delicious recipes for each on the home page under the hyperlink titled respectively.

And don’t think we just stopped there. You can also find my specialty recipes for Homemade Macaroni N’ Cheese, Cornbread Dressing, Vegetarian greens, Honey Chipotle Sweet Potatoe Spears, along with tips to make your holiday cooking extraordinary.  Until then, feast your eyes on this…


Macaroni n’ Cheese, please! You know you want some…;-)

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Posted by on November 22, 2013 in Uncategorized


I dream of collard greens…

Ever woke up with a taste urge for something specific? Well that is what happened to me this morning. While charting the course of today’s events in my mind, (and thinking about that honey baked ham bone I forgot about in the deep freezer…Lol!), I could not escape my taste sensation for one of the “holy trinities” of soul food dinner: Collard greens, macaroni and cheese, and sweet potatoe pie. In translation for me, that will actually equate to me making collard greens, gluten free macaroni and cheese, and pumpkin pie.

Sunday dinner has just got real. I might take it all the way back and throw in some hot water cornbread, who knows. All I know is the clock is ticking and I need to run to the store so I can piece this meal together…hopefully by noon. See you in a few. In the meantime, what are you looking forward to for Sunday dinner?

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Posted by on November 10, 2013 in Uncategorized


Butternut Squash Risotto with Fried Sage Leaves


You have no idea how much this little dish makes me happy. Today was comfort food day at home with beef short ribs, Brussel sprouts, and butternut squash risotto. I started off by browning the fresh sage leaves in butter, then sautéing onion and garlic, toasting the risotto in the onion mixture, then deglazing the pot with white wine. I then slowly add chicken stock in increments, and once cooked down I add in the parmesan regianno, the sliced sage leaves, and roasted butternut squash. Stir to combine, and there you have it!

The only thing I am looking forward to is wrapping up in a warm blanket on the couch with a bowl of this to enjoy. Have some, will you?

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Posted by on November 5, 2013 in Uncategorized

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