Sugar & Spice by Celeste

Gracious, this summer has been busy!  How are these warm, summer days going for your family? We've had an ABUNDANCE of rain...there have even been a few days where I wondered if it would ever stop.  My veggie garden has mostly loved all the rain, but even a garden doesn't like too much.  Alas, powdery mildew and early blight usually make an appearance at some point in my backyard garden, but for right now, it's still going strong! This year, my cucumbers have done much better.  Last year they did okay but not great.  I built a trellis out of bamboo stakes this year, and they really seem to like their new spot.  I grow them mainly for one reason...pickles! My family LOVES them, and homemade pickles are SOOOOOO much better than store-bought.  Have you ever tried making your own?   It's easy-peasy!  Really! Slice your cucumbers, place them into a jar and pour a hot mixture of vinegar, water, garlic and salt over the top.  Place the lid...

A fragrant, flavorful bowl of Hot and Sour Soup is just what you need right about now, on these cold winter days.  It's so easy to make this at home, and when paired with my Homemade Fried Wonton Strips , you'll have a delicious dinner to warm your soul. We loved the fresh ginger in this.  It smelled beautiful and tasted just as good.  Subtle, but there.  I was also able to go grab some fresh green onion out of my veggie garden to use in this.  My green onions and kale have been the only things to hold on for dear life during the cold weather.   Grab a bowl of this soup and enjoy! Hot and Sour Soup Adapted from: Everyday Food: Great Food Fast cookbook, from the kitchens of Martha Stewart Living Ingredients: 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 Tbsp soy sauce 1/4 to 1/2 teaspoon crushed red pepper 8 ounces fresh shiitake or white button mushrooms (about 4 cups), stemmed, caps thinly sliced 3 to 4 Tbsp rice vinegar 2 Tbsp cor...

Simple weeknight meals are something that I'm always on the lookout for.  After all, it's way too easy to get in a routine of making the same old things every week (I'm totally guilty of this!).  This meal from Whole Foods Market is a great example...It's one of their highest rated recipes on their website, plus it looked super easy.  So, I decided to give it a try. I'm a big fan of kale lately, so it's no surprise I was drawn to this recipe.  I jokingly say that I'm going to turn green one day from eating it so much.  I mean, it IS healthy!  :)  I love it, because it's pretty versatile and has a great flavor.  The ingredients for this meal are also inexpensive, and I ended up with LOTS of extra kale from the 32oz bag to use in other recipes. This dish did indeed  come together quickly.  It's as simple as sauting a skillet full of mushrooms, sun-dried tomatoes, garlic and kale.  Then, slices of polenta are quickly sauted ...

Zucchini and yellow squash are veggies that I cook often, but I'm definitely guilty of slicing them into boring little pieces and cooking them the same old way time after time.  Never had I sliced them into pretty, thin ribbons as this recipes calls for.  It takes a wee bit of extra effort, but the resulting dish is fun and delicious. A good vegetable peeler is key here.  Also, the thinner the zucchini/squash, the easier they are to slice. For this healthy side, the squash ribbons are tossed with either baby spinach or fresh arugula, parsley, a squirt of vibrant lemon juice, and olive oil.  It's the perfect flavor-filled side dish to make while summer is winding down.  Plus, there's no cooking or heat involved! Bon Appetit, my friends! Squash Ribbon Salad Adapted from:  Southern Living magazine, August 2013 Ingredients: 1 pound zucchini 1 pound ...

After an impromptu trip to the farmer's market last weekend, I had a bag full of gorgeous heirloom tomatoes, grape tomatoes, fresh okra, and a few additional yummy findings.  Okra and Tomatoes is one of my very favorite summer side dishes, and this recipe from Southern Living was a fresh take on a classic, plus the perfect way to utilize my farmer's market loot. The original recipe called for 1 large green tomato, but I substituted with 2 medium heirloom tomatoes instead.  I absolutely adore heirloom tomatoes...they are so hard (if not impossible) to beat! This version is packed with great flavors, which are complemented by fragrant basil and parsley.  I'm trying to use up as much of this delicious summer produce as I can...while it lasts!  Are you doing the same? Bon Appetit, my friends! Okra and Tomatoes Adapted from:  Southern Living magazine, August 2013 Ingredients: 8 ounces fresh okra ...

This is an EASY-CHICK-PEASY , light and fresh side for those last sweltering weeks of summer.  There's no heat involved with the preparation of this dish, which is always a blessing when its nearly 100 degrees outside. The flavors are bountiful and fresh - chickpeas, red bell peppers, fresh herbs and feta are the stars of this show.  They are brightened up with a spritz of fresh lemon juice, a drizzle of olive oil and a dash of salt.  A little minced shallot also makes an appearance. If you're looking for a healthy and easy side that's flawless for summer, look no more.   Bon Appetit, my foodie friends! Chickpea & Feta Salad Adapted from:  Southern Living magazine, August 2013 Ingredients: 1 (15.5 oz.) can chickpeas, drained and rinsed 2 red bell peppers, diced 1 small shallot, minced 2 tablespoons f...

What do you say we celebrate this beautiful first day of spring with a beautiful, fresh recipe?  Seriously, I'm obsessed with this salad.  After delighting in my very first bite of this exquisite meal, I proclaimed "This might be the best salad I've ever had in my life!" Friends, I'm not exaggerating. The inspiration for this meal came when I acquired a gorgeous bag of freshly foraged watercress from my new friend, Tim Pfizer from Herb Inc. in Birmingham, AL.  I went into The Fish Market here in town to purchase some Cobia for a photo shoot for the gulf seafood cookbook I've been working on, and met Tim in the process.  He gave me a bag of watercress to try, and my mind went to work figuring out how to put it to good use. The solution?  Beatrice Peltre had the perfect recipe in her cookbook, La Tartine Gourmande, Recipes for an Inspired Life .  I changed it a bit to suit my tastes, and the results were mouth-watering.  I've included my chan...

My awesome mom-in-law, Carol, makes the most amazing Greek Salad...It's the stuff of dreams.  She makes it often for big family gatherings, and I always save a special spot on my plate for a generous helping.  It's fresh, vibrant flavors are incredible, and you know what?  It couldn't be any easier to make. Simply chop up all the ingredients, throw them into a large bowl along with a dash of freshly ground black pepper, a little dressing, feta cheese and VIOLA!   The great thing about this salad is that the longer it sits all cozy and cool in the fridge, the better it gets.  That gives all those wonderful flavors time to meld together into a symphony of Greek deliciousness.   Doesn't that sound fabulous?!? Because of that, this is the perfect make-ahead side dish for your next gathering.  Make it the night before and have one less thing to worry with the day of your party.  But don't thank me, thank Carol.  :) Bon Appet...

Soup and sandwich combos don't get much more classic than a comforting bowl of tomato soup with a toa sty g rilled cheese o n the side .   So, when I received the October 2012 issue of Food Network magazine in the mail recently with this yummy dish gracing the cover, I was anxious to try it. Now, I don't have a fancy pan ini press, but that didn't stop me.  I whipped out my trusty skillet and simply made the sandwiches the old-fashione d way.  After a quick trip to the cutting board, they were cut into neat little squares and ready to go. Oh!  And did I mention that the grilled cheese is made with melty, ooey, gooey, amazing gruyere cheese ?  Oh , my...my f avorite...! The saffron threads add a depth of flavor that only saffron can, and the combinat ion of cream and just enough orzo make this soup decadent and mouthwateringly tasty .  The soup is super easy, but the f lavor is great and perfect for the chilly nights ahead.  That's anot...

*** So, if you haven't noticed lately, I am seriously in love with Thomas Keller's Ad Hoc at Home cookbook. I hope you're not getting tired of the Ad Hoc postings...there are certainly a few more recipes that I can't wait to share with you! This Tomato & Mozzarella Salad caught my eye because it looked so fresh and delicious...Plus, I love, love, love caprese salad. We ate a caprese salad in Rome, Italy that was especially wonderful. The flavors were vibrant...the tomatoes were fresh...and the mozzarella was perfectly soft. This particular recipe makes a gorgeous presentation, and it just gets better after the first day...once the flavors really have time to meld together. Mr. Keller recommends serving the mozzarella on the side of this salad, but I mixed mine right in. Thomas also includes instructions for making your own mozzarella. While this is something that I definitely plan to tackle one day, I did go ahead and use store-bought mozzarella this time around. S...

***In my opinion, side dishes don't get much better or certainly...comforting!...than a cheesy casserole. This recipe has comfort food written all over it...After all, what Paula Deen recipe doesn't? Plus, this dish is super easy! Squash is one of Brad's favorite veggies, and we recently came across some beautiful, fresh squash at a local store. I couldn't help but grab some up! I found this recipe by Paula online, and I knew it sounded fabulous. I didn't have the exact ingredients on-hand, but I made some substitutes that ended up being perfect (my changes are in orange below). For example, instead of sour cream, I used mayonnaise...Plus, I changed the amounts and varieties of cheeses just a little bit. One of my favorite cheeses recently is a scrumptious Gruyere...I have yet to taste something with Gruyere in it that I didn't love. It added a wonderful taste to this casserole and a divine depth of flavor. This recipe is sure to remind you of your Grandmothe...

*** Broccoli...it's one of those veggies that you probably hated as a kid. I know that I did! My tastes have changed so much...even within the last 2 years! Ingredients that I never really liked before are finding their way into my grocery cart and then eventually onto my dinner plate. Two examples: mushrooms and olives! I know....now these are two of my favorite ingredients! Broccoli is also now one of my favorite veggies. It's loaded with tons of vitamins and nutrients, and there's just so many ways that you can incorporate it into a recipe. You can add it to pasta, bake it into a yummy casserole...or simply roast it like I did here. This side dish is a wonderfully easy recipe! I baked some chicken breasts tonight, with tomatoes and mushrooms, and this broccoli made a perfect addition. I saw Melissa d'Arabian make this on a recent episode of Ten Dollar Dinners with Melissa d'Arabian . Like all of her other recipes, it is easy, delicious and cheap! Roasting the bro...

***After making this Athenian Orzo recently, I was inspired to try another orzo dish. Every once in a while, I'll get a little more creative than usual in the kitchen and attempt something completely new without using a recipe. This Creamy Orzo with Asparagus & Parmesan was my reward! This turned out way better than I expected. Brad and I both loved this side dish! The creamy orzo pairs perfectly with the yummy crunch of the asparagus...and of course, parmesan makes everything better! This dish pairs perfectly with a variety of main courses...chicken, steak or seafood. Next time, I may even add a little prosciutto or bacon to this. With that addition, it would even make a great meal in inself! Because it's been a few days since I made this, I am going to guesstimate at the quantities of the ingredients. Please feel free to adjust the quantities to your own liking. You can't mess this dish up...it's super easy!*** Creamy Orzo with Asparagus & Parmes...

***Okay, so I do realize that there's an infinite amount of other things in this world that are incredibly more exciting than Brussel sprouts. Trust me. Maybe you could take up basket-weaving, learn to play the bagpipes, or maybe even learn to juggle. All kidding aside, the term "Brussel sprouts" has never really inspired a lot of excitement in me. "Dear, you have to eat your vegetables before you can go play." We all heard this growing up. Many of those not-so-yummy veggies have become some of my favorite things...broccoli, spinach and asparagus all come to mind. Brussel sprouts however, have never been a favorite of mine. As it turns out though, this particular recipe just so happens to be Amy Adams' (you know...the actress who plays Julie Powell in the new movie Julie & Julia ) favorite recipe from Mastering the Art of French Cooking Volume I . Check it out here: http://www.lhj.com/recipes/easy/chicken/meryl-streeps-amy-adams-julia-child-recipes/ Brad...

***Here's another wonderfully easy recipe from Martha Stewart. I served this with a delicious recipe - "Steak with Kalamata Olive Chimichurri", which I'll post tomorrow. These green beans had a great little "kick" from the fresh lemon juice and tasted perfect. Enjoy!*** Lemon-Thyme Green Beans Martha Stewart Source: Everyday Food: Great Food Fast Ingredients: Serves 4 Coarse salt and ground pepper 1 1/2 pounds green beans, ends trimmed 3 tablespoons freshly squeezed lemon juice (from about 1 lemon) 2 tablespoons butter 1 teaspoon fresh thyme leaves, plus more for garnish (optional) Directions: In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously. Add green beans; reduce to a simmer, and cover skillet. Steam beans, tossing occasionally, until crisp-tender, 6 to 10 minutes. Pull lid back slightly, and tilt skillet to drain water from green beans; add lemon juice, butter, and thyme. Season with salt and pepper, and toss ...

***This month's Daring Bakers Challenge was a great one. I was happy to see that we had a savory dish for a change...you won't find any buttercream, ganache, or cake in this post! This month's hosts were Natalie from Gluten a Go Go and Shelly from Musings From the Fishbowl . Thanks ladies for a wonderful challenge! This month, we had to come up with a vegetarian spread/dip to go along with the lavash crackers. We were given complete creative liberty when it came to the spread, as long as it was vegan. When given the option, there are 3 ingredients that I love incorporating into recipes: Chocolate, Coffee, and Sun-Dried Tomatoes! So naturally, I thought fresh basil and sun-dried tomatoes would make an awesome combination here. I added chopped fresh basil to the cracker dough after the 90 minute rise...I simply kneaded it into the dough. Once I had the crackers ready to go into the oven, I brushed the tops with sun-dried tomato infused olive oil from the jar, and topped them...

***I've always been a huge fan of Southern Living magazine...I was even fortunate enough to land 2 consecutive, very competitive internships in the SL Marketing Deparment. I also love their recipes...they never disappoint! This is probably one of the easiest dinners that I've made in a while. Going by the name, you'd think it would be complicated, but that's just not the case! It's packed with flavor, too. I think it would even be good with chicken added.*** Ingredients: 1 (20 oz) package refrigerated 4-cheese ravioli 1 (16 oz) jar Sun-Dried Tomato Alfredo sauce 2 Tbsp. White Wine 2 Medium Fresh Tomatoes, chopped 1/2 cup chopped fresh Basil 1/3 cup Parmesean Cheese, shredded (I used freshly grated Parmigiano Reggiano cheese) Directions: Prepare pasta according to package directions. Pour alfredo sauce into saucepan. Pour white wine into jar, cover tightly and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil. Cook ov...