Good Eats – Page 5

Strawberry Honey Lemonade + Sunshine

I want it to be sunny. I want the snow to melt, the windshield of my Prius to unfreeze, and the clouds to part to reveal a glorious, warm stream of sunlight onto the city of Nashville.

However, the reality of our current situation is that it’s hovering around 30 degrees outside, two of my plans with my girlfriends have been cancelled due to inclement weather (and my lack of a 4-wheel drive vehicle), and I am suffering from small-space-affected-disorder. Well, that last phrase might have been a bit extreme. With all due respect to those suffering from a dread of small spaces, our current situation looks like this: me attempting to meet my New Year’s resolution of circuit workouts (aka doing jumping lunges and wobbly tricep dips) while my husband plays guitar and the heater is on.

Hot yoga has nothing on Kayla Itsines workouts in the loft.

So when my amazing creative friend Victoria of Prophet Hall invited me to be a part of her pop-up shop last Saturday I was GAME. Fresh air, new friends, and fabulous clothing were all I needed to hear in order to jump out the door and into the 35 degree sunshine.

This week’s recipe is one I made for the event, and comes from our amazing, The Nashville Cookbook. All you need is fresh lemons, local honey, a batch of strawberries and a little sugar, and you are well on your way to mid-winter refreshment. And a pseudo-springtime moment.

Ok y’all- so join me this week in pretending that it’s spring and bring a little Southern sunshine to your neighbor with a tall glass of lemonade. No need for ice, just leave it outside for a few minutes.

Strawberry Lemonade (adapted from “Lemonade” by Virginia Swoopes in The Nashville Cookbook)

This lemonade is so easy, only takes a few ingredients, and tastes better as it sits. Slice up some extra strawberries and lemon for a pretty garnish.

What You Will Need:

1 tablespoon sugar
6 strawberries, sliced, plus more for garnish
Juice of 4 lemons (about 1/2 cup fresh juice)
6 tablespoons local honey
6 cups water (spring water is great here)
6 thin slices lemon

What You Will Do:

In a small bowl, stir together sugar and strawberries. Mash together with a fork until a chunky paste forms, and let sit for about 15 minutes.
Whisk together honey and lemon juice until combined. Add strawberry mixture, then transfer to a pitcher. Stir together with water and lemon slices.
Add additional sliced strawberries and lemon slices as you feel! Pour into individual glasses and share the luv.

The Honeysuckle Is Sweet

Brown butter Grouper — *The Honeysuckle’s Gulf Grouper with Brown Butter Caper Emulsion*

The Honeysuckle is sweet.

Here at Luv Cooks, you know that we are all about loving people well with food. And I hope that as we continue on our blog journey we will learn how to do that better, with more intention, and with better results. I also want to introduce you to places in Nashville- and across the world- that do this well. That treat you like family and are totally Luv Cooks style. The Honeysuckle is one of those places.

I had the privilege of joining several other amazing food bloggers here in Nashville Monday night for one of the best welcome dinners to the city I’ve had. As part of a complimentary press dinner (y’all, I felt so special) our group of bloggers was treated to a several course dinner introducing us to all the restaurant had to offer.

And now, allow me interrupt this review to say something. Y’all- they served us Southern vegetables. That were delicious, and charred, and popped alongside flavorful sauces. The brussels and carrots and okra and cauliflower were the highlight of my meal. I love, love when you are dining out and alongside more traditional fare they offer local, fresh options. Winning!

As we ate, I learned that The Honeysuckle only uses direct source, “day-boat fish.” They dry age their steaks and cook their heirloom vegetables sous-vide style to keep things the most nutritious. Plus, their Executive Chef Josh Weekly is present at the restaurant (unlike some other places). Because they care about their customers and their experience, they make sure he is there. I think that shows some major Luv.

And the night really felt so warm; we were seated beside a crackling fireplace, snow fell softly outside, and tucked away in a corner we were served an array of Southern, heart-felt food. Oysters that were bright, almost floral; followed up by a beautiful charcuterie platter that was prepared in house (the tasso ham and fig preserves were my favorite). Then, then, the goat cheese shuffle was presented, drizzled with chive oil and served with wild mushrooms and charred tomato jam. The texture on these grits was superb, and the goat cheese kept the dish light, but satisfying.

Grits souffle — *Goat Cheese Grit Souffle*

Soon after arrived their gorgeous charred vegetables- roasted heirloom carrot, charred okra, caramelized brussels-arrived. Oh, and the roasted cauliflower with chive oil and spicy red pepper aioli. The color on that dish was fantastic (see above).

The entrees were not to be missed; my seared salmon with sour mash succotash and bacon-sorghum glaze was flakey and slightly crispy on the outside from the caramelized sorghum. The succotash was spot-on and hit that warm/Southern comfort craving. The pan-fired gulf grouper, with braised leeks, wild mushrooms and spinach, and brown butter caper emulsion, was delicious as well. Really, you had me at brown butter.

Salmon with Succotash — *Seared Salmon with Bacon-Sourghum Glaze*

Plus, they do this really cool technique at The Honeysuckle where they can serve your choice of ahi tuna, filet mignon, or sliced scallops on a Himalayan salt stone heated to 700 degrees. This technique was lovely and now I want to own one and serve meats cooked on it to you at my house. #dreams

In addition the the seafood, they also offer chicken-fried chicken, shrimp and grits, and a wild mushroom meatloaf that I hear is not to be missed.

The meal was beautiful; our waiter was lovely, and he explained everything in detail to us. I felt at home, which I believe is the feeling the restaurant hoped to evoke from the beginning.

Spiced Bundt Cake — *Spiced Apple Bundt Cake with Salted Caramel Sauce*

And to bring a “sweet finish” to our meal, we were brought an array of desserts. The spiced apple bundt cake (above) was drizzled with a salted caramel sauce, but my favorite item, oh y’all, was the honey orange biscuit (you can see it on the platter below). The chocolate ganache was good, especially swirled in the lava salt sprinkled near it. But y’all. I had to ask our waiter Michael to send me home with an extra box of them. And because it was The Honeysuckle, and they are incredibly generous, they did.

Dessert platter with the biscuits — *Please order these sweet biscuits (above). They are so good.*

So, the next time you are in Franklin (outside of Nashville), and you are looking for a wonderfully warm, fresh, generous, delicious dining experience- check out The Honeysuckle. I think your night will be sweeter because of it.

Restaurant info:

The Honeysuckle

1770 Galleria Blvd

Suite A

Franklin, TN 37067

website: The Honeysuckle

Tel: 615-771-2111 | Email: original@thehoneysuckle.com

Cinnamon Raisin French Toast Bake + Babette’s Feast

Have any of you ever seen Babette’s Feast?

If you haven’t, I need you to stop what you are doing right now and put it in your Netflix que.

Babette’s Feast is the story of two sisters who live in a tiny Danish sea village. Now, this village isn’t the type found in romantic fantasies; it is incredibly windy, cold, and seemingly full of dried fish.

Both of the sisters are raised by a very conservative, minister father who encourages them to stay at home and live the life of Godly, puritan women. Each has the chance to leave the village- one to marry a soldier, the other to be swept away as a performer in the Parisian opera house- but both choose to live at home and instead give their lives on behalf of the poor.

Danish music plays and winds sweep across the ocean. Scenes of boats. Women in long cloaks. And then…

Babette arrives. Perfectly on cue, she, amidst pain and suffering of her own, arrives on the scene and becomes the color to these precious womens’ meager kitchen. She swaps what appears to be cement-like brown stew for fresh rolls; clear broth dotted with dumplings and fresh herbs; bacon, and fresh fruits the townspeople had never laid eyes on, let alone tasted. The story continues and, without giving too much away (You must see this movie!!) Babette’s fortune changes as fast as a mail carrier can reach her. The rest, as they say, is movie- and food- magic.

I watched Babette’s Feast this afternoon with two beautiful, inspiring Creative women. Each has their own area of expertise- and is incredibly skilled and intelligent in their prospective realms- but, in their heart of hearts, is an artist. It expresses itself in the light in their eyes; the way Jan set our table for lunch, taking time to light the candles and tweak the Christmas greenery on the table runner; the way Ana beautifully whisked her own farm-raised basil sheep’s cheese into golden olive oil, berry red wine vinegar, maple syrup and a dash of dijon mustard to dress our greens salad.

There was such an artistry and experience and heart-felt loveliness to the afternoon. It was just what I needed after a busy holiday rush, tracking miles in our tiny Prius, to sit in a warm living room, the afternoon sun setting, snacking on peppermint ice cream and toasted pumpkin nut bread and Ana’s dark chocolate sheep’s cheese truffles.

It truly fed my soul, and echoed what Babette said- “An artist is never poor.”

You know- in my limited experience- I agree. When we do what we were brought on to this earth to do, just like Jan and Ana do, just like I attempt to do as a stylist and Creative mentor- it makes us come alive. It colors the world around us and brings what was once a gray environment alive and awake to the beauty of it’s Creator. It’s transcendent and generous and soul-stirring. It is true and loving and in the moment. It’s love and it’s food and it’s spiritual.

The reason I love this french toast is because it started off with an act of generosity, that also came from the heart of an artist. My husband and I ran into Vance, who owns Savage’s Bakery in Homewood, a few weeks ago during a Christmas open house near where we live. With a sparkle in his eye he shared about all they are baking these days, the history of his family’s recipes, and how important it was to him that every one of his customers experience all of the tastes and flavors that come from their ovens. I went in expectant to try a few things- and walked out with armloads of fresh rolls and a loaf of the best cinnamon raisin bread. It’s fantastic. Not too sweet, warm and soft on the inside, with cinnamon lacing around in swirls towards the thin crust, lightly glazed with icing. It’s perfection in a slice, and I knew I had to share it with you. I had to find a way to share the beauty of his generosity with you.

So, here is my spin on Smitten Kitchen’s Boozy French Toast, something I am calling Cinnamon Raisin French Toast Bake. The recipe calls for the mixture to sit overnight, but I’ve tried it both ways (sitting overnight and sitting for about 30 minutes) and each version is delicious. I think it just depends on what your schedule allows! But please do make this. Put it in your oven, pour some maple syrup in a small sauce pan to warm, and invite the people you love over to share it with you. Style your table however you like and create beauty how you see fit. Because those are the moments and memories, like Babette’s-like my afternoon- that last forever.

Cinnamon Raisin French Toast Bake (Adapted a bit from Smitten Kitchen’s Boozy French Toast)

You can either let this french toast sit overnight, or chill it in the fridge for at least 30 minutes. Both ways seem to work!

What You Will Need:

1 loaf Savage’s cinnamon raisin bread, cut into 1/4 inch slices
3 cups whole milk
3 eggs
3 tablespoons sugar
1/2 teaspoon salt
butter, for greasing baking dish
1/4 teaspoon ground nutmeg
maple syrup, warmed, for topping
powdered sugar, for topping

What You Will Do:

1. Generously grease a 9×13-inch baking dish with butter.
2. Arrange bread in one tightly-packed layer in the pan. If you have end pieces left from your slicing, I like to cut them in half and stick them in or around any gaps you see in the layer of bread. Also, feel free to snack on the extra scraps (just a hint of what you will be in for ).
3. Whisk milk, eggs, sugar, salt and nutmeg and pour over the bread.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
5. Bake at 425 for about 30 minutes, or until puffed and golden.
6. Cut into generous squares and top with warmed maple syrup, powdered sugar, or both.

Southern Grandmas & Chewy Molasses Cookies with Raspberry Jam

Y’all- there is nothing like Southern women. Those of you who know me know my deep love for the classic, Southern-drawl, all-out fabulous women of the South. But grandmothers in particular are my total favorite.

Yesterday I was on one of the most fun video shoots I’ve been on in a while, and it was entirely about Southern grandmothers. Their presence on camera was perfect. Open, ridiculously honest, hilarious, yet still maintaining the epitome of Southern charm (all the while sporting a host of fur-trimmed clothing items and pearled accessories) they were stunningly beautiful. I found myself praying that I would one day become like them- each had such a spark, a love, a vitality and joy to them.

But the thing that struck me the most about these women was their love for the food they cook and the people they cook it for. The majority of them grew up family farms and ate like queens. As in, fresh produce from the backyard, homemade cornbread, fresh milk at their disposal- hallelujah!

And as many of you know, there has never been a better time to be a Southern grandma than at Christmas. Glittery ribbon, sparkly Christmas sweaters, baked goods only they can make taste that fantastic- they rule the season with pizazz. Their love for celebrating all things life brings me a comfort that resonates with my spirit.

And speaking of spirit- this week has been a really sweet one for me. My precious mother in law gave me the She Reads Truth‘s advent calendar last month, and it has been my complete happy place. This study has kept me sane, praise the Lord!

But the coolest thing about the readings have been the constant reminder that this season happens because our Redeemer is indeed on His way. This promise fills my heart, and spirit, with joy. We celebrate Him- and the life He brings- above all else. That fact is truly miraculous and worth celebrating every moment.

And just as fate would have it, the holiday cookie recipe in the She Reads Truth study is called “Grandma Marlene’s Molasses Cookies.” So of course, I had to make them. And they were worth every minute (and baked and photographed for this post). They are so good, in fact, that a friend of mine said, and I quote, that “I can’t even tell you how much I loved them!”

Y’all. In this season, isn’t that what we are shooting for? To show people love on a day when the Ultimate Love was given? I leave you with this quote from She Reads Truth’s study I’ve been thinking a lot about:

“So now we pause. Still. Ponder. Hush. Wait…Wait for the coming of the God in the manger who makes Himself bread of run near starved. For the Savior in swaddlings who makes Himself the robe of righteousness for us worn out. For Jesus, who makes precisely what none of us can but all of us want: Christmas.”- Ann Voskamp

Coconut Milk Pumpkin Spice Lattes

Y’all- today is the day. The day I turn 30. The day to celebrate all things fun, sparkly, sugary, and swirled with peanut butter. I have a precious German friend with the best accent ever staying with us for the next three days while she is in the States; I get to spend the day tomorrow with another beautiful friend in Nashville. I mean, these are the rock-stars of long-distance friendships- so creative, inspiring, and lovely. I can’t wait. Life just seems to be humming, humming, humming by…

Yet, I woke up at 2:00 this morning in a panic. My husband spent the night, whooping-cough style, planted in the center of our bed, his lungs echoing reverberations to the top of our ceiling. I couldn’t sleep, so I moved to the sofa, only to be waken by throat pain that felt like the inside of a burlap bag. And, to be honest- the tiredness, and throat pangs, have gotten worse as they day has progressed.

So here we are, the day of all days, the golden birthday, and I feel like I got hit by a small moped then lightly tethered to a rusty Ford pick up and hung out to dry.

But- you know what? I couldn’t stop thinking about this blog post. How the last thing I want to do right now is type; how I want to lay in my bed and lament and have a pity party until I have to pick my friend up in a bit.

But, here is the deal- Luv Cooks means a lot to me. You, my readers, mean a lot to me. Yesterday as I drove home from a shoot I was thanking God for you, for your love of food and fun and for watching these videos and being a part of life with me. I was grateful for my husband, and my friendships, and all of the inspiring people that I encounter every day. For 30 years of laughter, tears, dancing (see below, what!), dreaming, and the moments that stir up such joy a knot forms in your throat. For every bit of thirty years lived in awe of the power of love and life and hope. For joy in the morning and dancing in the evening. For life, and breath, and food. Glorious food.

If there ever were consistent loves in my life- outside of the obvious- coffee is one of them. And this latte, this pumpkin spice latte, is the ultimate birthday indulgence. I adore espresso, but my budget, and time, don’t allow for the daily routine of a fancy green lady version you can purchase with an iPhone app.

This latte reminds me of bullet proof coffee- coffee blended with butter- but much tastier. The whole thing can be made dairy-free (just omit the whipped cream and substitute coconut oil for butter), and low sugar (substitute stevia for the maple syrup). The entire coconut milk mixture can be blended together on its own and used as coffee creamer. It’s healthy, has real pumpkin, coconut milk and cinnamon. Deliciousness.

So, ladies and gentleman, as I leave to pursue the rest of my 30th day on this planet, I once again want to say thank you. Thank you for being you, for making Luv Cooks happen, and even cooking a recipe or two. Thank you for making my birthday, and the years moving forward, so special.

I invite you to join me, pumpkin spice latte in hand, to a toast- to life, to luv, to food. Glorious food.

Coconut Milk Pumpkin Spice Latte

Recipe taken from Yahoo Health

What You Will Need:

1 (13.5-oz) can full-fat, unsweetened coconut milk
2-4 tbsp maple syrup, I used 2 tablespoons
2 tbsp pumpkin puree
2 tbsp butter, ghee, or coconut oil
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 cups hot, strongly brewed coffee or 4 espresso shots
4 oz whipped coconut cream or grass-fed heavy whipping cream, for garnish
Ground cinnamon, for garnish

What You Will Do:

Add the coconut milk, maple syrup, pumpkin puree, butter, vanilla extract, cinnamon and nutmeg to a blender. Blend until smooth.
Warm the pumpkin milk over medium-low heat for 10 minutes or until the milk starts to steam.
Meanwhile, prepare your coffee or espresso (I used two tablespoons coffee per cup of water in a drip maker).
Once your milk is hot, place it back into the blender and blend for about 10 seconds to froth the milk, making sure your hand is on the lid to avoid any messes.
Divide the hot coffee and milk between 4 cups. Put on a dollop of whipped cream (or go Luv Cooks style and bust out the Redi Whip), and cinnamon, and treat yo self!

For sticking with this recipe, I have a birthday surprise for you:

That’s right, Kerri Bunn and I don’t want no scrubs people.

Easy Dairy-Free Strawberry Frozen Yogurt

As a food stylist, you work hard all day to make the absolute best version of the food you are shooting come to life. There are times you end up on your hands and knees, using tweezers to remove stray thyme springs, spraying cilantro leaves with water, lifting pots to boil water; it’s that kind of physical and emotional investment.

I love food styling- and it’s super rewarding- but sometimes this feeling is also accompanied by a vow that you don’t want to see, or taste, or smell the ——- (pot roast, pot pie, slow cooker chicken casserole, etc.) for a while. Because frankly, you’ve worked with it for so many hours, bent over it with tweezers, and the dish made your hair greasy because you had to fry the chicken with metal pins in order for it to look good. Your back hurts… and you’re just tired.

Butter you up because you’re toast.

Stick a fork in you, you’re done.

I could go on, but you get the picture.

I don’t normally crave what I have been working on after I make for a shoot. Except for…well, minutes later when I am starving. I love to eat, and Luv Cooks is special to me, and you are special to me because you read these posts (thank you, thank you, thank you….) And you know what else is really special? Besides Julie Andrews? Five-minute strawberry yogurt.

On my way back from making prop returns this afternoon, the late-summer heat was getting to my psyche. New bangs plastered to my forehead and dying of thirst (well, maybe that’s a bit of an exaggeration), the air conditioner in my hybrid car was about as cold as dog breath and all I could think about was how I was sweating through my pants.

It was at that moment that I direly, passionately, wished I had some leftover strawberry yogurt in my freezer.

Too bad the hubs and I had already eaten it. Quickly after it was shot. Hopes=dashed.

But, I will say, this dire feeling gave way to an extra motivation to share this recipe with you. In the dire straits of early September in the South, when the vice grip of humid heat refuses to let go and make way for cooler breezes- everybody, I do mean evvrryybodddy, needs to eat something frozen. And refreshing. It does wonders for your mood; and ensuing hair styles.

So this Labor Day, bust out your food processor, whip up some fro-yo, and celebrate the end of summer, strawberries, and the sweet relief of an easy dessert. Cheers!

Easy Five Minute Frozen Yogurt (recipe altered to be dairy-free by Just a Taste. Her site and recipes are so pretty and inspiring!)

This recipe is super simple and requires very little prep aside from squeezing fresh lemon juice. A tip for easy lemon squeezing- just roll you lemon around on your countertop before you slice it in half. The liquid comes out easier that way!

What You Will Need

4 cups frozen strawberries
3 tablespoons honey (I like orange blossom honey for this)
1/2 cup dairy-free yogurt
1 tablespoon fresh lemon juice

What You Will Do

1. Add the frozen strawberries, honey, yogurt, and lemon juice to the bowl of a food processor.

2. Process until the mixture becomes creamy, which should take about 5 minutes.

3. Serve the frozen yogurt immediately or, if you can wait this long, you can transfer it to an airtight container and store it in the freezer for about a month.

The Alabama Tomato Festival and Grilled Tomato Salsa

Tomatoes always remind me of summer.

Even the way they feel-warm, with a thin, cherry red skin ready to burst- brings me back to a fruit stand near Opp, Alabama; my Uncle Honey’s garden behind his house in Jackson; my mom’s tangled green fruits on a vine by our driveway, baking in the scorching summer sun.

But somehow, some way- tomatoes survive. The temperatures rise- and the crop rises with it. Things get wet- they get juicy. Stomachs are hungry- and we toast bread, smear it in mayonnaise, and cut them thick, grind out some salt and pepper, and call it lunch. Tomatoes are a hallmark of summer, survival, even; and a reward for untangling their vines, setting them straight, and diligently watering until they bloom.

Saturday was a banner day for the thriving tomato. My friend Deborah Stone of Stone Hollow Farmstead in Harpersville hosted The Alabama Tomato Festival, a day to celebrate all that was, and is, tomatoes in the South. A fantastic list of the best of local food vendors (Revelator, Birmingham Bread Works, The Pantry, Good People Brewing Company, Chef U, Day Spring Dairy and a plethora of amazing farmers) arrived, served, sweated, and braved a stray afternoon thunderstorm to share their love of nature’s fruit in all of its creative implications. One of my favorites- the tomato lemonade– was an aperitif for a slew of soups, ratatouille, and sheep’s cheese (see the image of Day Spring Dairy’s black pepper fresca atop some of the South’s finest).

Over 30 varieties of heirloom tomatoes, including the Green Zebra, one of my favorites and a Thomas Wagner Seeds original- spread like a symphony of color and flavor at the festival, beckoning visitors to sample a bite. Each’s own notes were a backdrop to the live music and speakers who shared similar passions, namely Chris Bennett, a forager, writer, chef- who has combed the open fields of Alabama for edibles he gifts to Birmingham’s best and brightest chefs.

I think the point with all of this, though- is just what The Tomato Festival preaches- that life in the South is good, y’all. Even when it is 115 degrees outside, and the storm winds are blowing, and we run to the barn for cover. There’s something special here, a knowing, a kindness, a comraderie. That just like the tomato, we will all make it through July and thrive- ripely ready for what comes next.

Grilled Tomato Salsa

This salsa is fantastic, and works best with fresh, ripe tomatoes. Heirloom varieties work really well here, so if you don’t have access to a local farmer, ask your grocery store what they offer. You might be surprised by what you find!

What You Will Need:

Three large tomatoes, cut into thick slices (I got about three to four slices per tomato)
1 teaspoon extra virgin olive oil (plus more for drizzling)
pinch or two of salt
1/2 avocado, cut into cubes (generous 1/4 cup)
1/4 cup packed cilantro leaves
1/4 cup red onion, diced
1/2 tsp salt
1/4 tsp ancho chili powder
3/4 tsp cumin
Juice of one half lime

What You Will Do:

1. Drizzle 1 teaspoon olive oil and a pinch or two of salt over the tomato slices. Sir to coat and let sit in large bowl for about ten minutes.

2. Heat grill pan to medium heat, and drizzle the pan lightly with olive oil. Grill tomato slices for about two minutes per side, or until grill marks appear and tomatoes are softened.

3. Transfer tomatoes to a food processor, and pulse until chunky (about 10 pulses).

4. Pour the tomato mixure back into your large bowl. Put avocado, cilantro, red onion, salt, chili powder, and cumin in a food processor and pulse until combined and no large leaves remain.

5. Add avocado mixture to tomato mixture. Squeeze half of lime over salsa and stir until all ingredients are combined. Ole!

Gluten Free Peach Cobbler Ice Cream

I’d like to begin this post with an essay entitled, “Why Peach Ice Cream Matters.” Here I will prove the point that a summer without peach ice cream is like a beach trip without watermelon juice running down your chin, sand in your towel, and Celine Dion blaring from the speakers of a hot, sticky golf cart.

Why Peach Ice Cream Matters

Peach ice cream matters. It matters because it is the epitome of the Fourth of July and of summer: ripe, sweet peaches blended into cold cream, glorious cream, that’s churned and frozen in a freezer, smoky air blasting out as you open the door in the summer heat. Or, served soft-serve, like my mom always made it, after the hours of piercing, crushing ice-rock noise in the ice cream maker stilled, and her sweet fruit cream was ready. It’s family memories, friends around a huge wooden table while humid light pierced through the slits of a screened in porch, or making it on my own, twinging my toes with delight as my husband took his first bite. It’s the pay-off, the end celebration to a waiting for the perfect peach moment in July. It’s the goods, the glory, and the guarantee of a sweet downturn into fall, only a few months away.

And this recipe, my friends, is outrageously, fabulously, delicious. The most important element of this ice cream, is, of course, the peaches, and we pulled out all of the stops for this one. The Peach Truck in Nashville is the best source out there, and I’ve never had as sweet, dense, and red of a peach in my life. Grilling these peaches takes the sweetness and turns the flavor profile to caramel. It’s divine and once I tasted the grilled peaches we are all lucky they actually made it to the ice cream. Also, the gluten free pie crust recipe I used is from Authentic Foods. Y’aaalllll- oh my Lord this is so good in this ice cream. The pie crust has a sort of cinnamon flavor to it; it’s addictive and a perfect balance to the sweet peaches.

Also, as you can see in the fantastic video of our recipe below ***HUGE shout out to Stephen Devries Photo for helping Jake and I film this video at his incredible Studio 410! It is a beautiful space, and Stephen’s photo and video talents never cease to amaze me*** the key to success here is baking your pie crust, grilling your peaches, and letting your milk mixture chill in the fridge- ahead of time. That way you can get right to the fun part of bringing it all together in your ice cream maker.

To conclude with my essay-style post, July 4 is one of the best holidays we have the chance to celebrate as Americans. Let’s take this day to love the people around us and honor those who have sacrificed for our freedom. Let’s love people in a way that honors life itself- with laughter, joy, and food. Let’s be the people that our forefathers challenged us to be. And I can’t think of a better way to inspire that kind of life than with peach cobbler ice cream. God bless the USA!

Gluten Free Peach Cobbler Ice Cream

This recipe is adapted from several resources: shout out to GUB Life blog for the awesome ice cream base, and The Neely’s for the Grilled Peaches Technique! Just make sure you get all of your ingredients ready ahead of time to make the ice cream process easy.

For the Ice Cream Base

What You Will Need

1 1/2 cups heavy cream
1/2 cup of sweetened condensed milk
1 cup 2% milk
1/8 tsp salt
1/4 tsp cinnamon
1 tablespoon bourbon vanilla bean paste

What You Will Do

In a dish, whisk together heavy cream, condensed milk, 2% milk, salt, cinnamon, and bourbon vanilla paste (or vanilla extract).

For the Pie Crust**:

1. Prepare your favorite gluten-free pie crust dough. Some recipes call for chilling the dough after it is made to help it set; go for it if your recipe requires it.

2. Once back to room temperature, roll the dough to about a 12-inch diameter circle, then bake at 350 (or per recipe’s instructions). For this ice cream, I used Authentic Foods mix but I also love Serious Eats’ gluten-free pie crust.

3. Once cooled, tear your pie crust into bite-size pieces.

**If you can eat gluten, make this super easy by baking off a pre-made pie crust. Honestly, I can’t taste the difference in homemade and store bought!

For the Grilled Peaches

What You Will Need

4 ripe peaches, preferably from The Peach Truck, pitted and quartered
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

What You Will Do

1. Mix together your peaches, light brown sugar, vanilla and cinnamon.

2. Heat grill pan to medium heat.

3. Cook peaches on grill pan, turning after about 2-3 minutes per side (about when you see grill marks form).

4. Remove peaches from pan to cool. Once cool, chop into bite-size pieces.

Putting it All Together

1. Pour your chilled cream mixture into the base of an ice cream maker. Let it run for about 15 minutes, or until your ice cream is at a soft-serve consistency.

2. Fold in cooled, chopped peaches until throughly combined.

3. Fold in pie crust pieces until thoroughly combined.

4. Let churn for a few more minutes.

5. Voila! Enjoy at soft-serve stage, or you can pour the mixture into a freezer-safe container (I used a metal loaf pan) and let chill in the freezer for at least 3 hours. Happy eating!

Watermelon Mint Spritzer and Watermelon Banana Smoothie

This post reminds me a bit of what I would have written as a third grader in the heat of an Alabama summer at Vacation Bible School. Our prompt? Write about your favorite thing and then share it with the class during circle time.

“Dear God, thank you for watermelon. It is so good. Since all I really like are bologna and American cheese sandwiches, I am not sure what else I would eat without it. Amen.” (insert scribbled drawing of a watermelon slice here).

Alright- so my writing style might have changed a bit since then (Well, hah, you can be the judge of that) but my love for watermelon remains. Especially, frozen watermelon.

For those of you who may not have discovered the joys of frozen watermelon, you are missing out on one of the greatest things about watermelon. It’s like eating a cupcake without the icing- you’re kind of missing the whole flavor shebang. Not only does freezing watermelon make it taste like a watermelon popsicle (or, if you are my husband, a Krispy Kreme donut, what?) it makes a cup of watermelon last. It forces you (really, me) to pace myself, since I could eat a whole watermelon in two days.

Also, watermelon is 92% water, which means it’s super hydrating and replenishing for your body. PLUS it has Vitamin A and C (30% of your daily value) which is great for your skin (shout out to watermelon.org for those awesome facts!)

Frozen watermelon also adds a fabulous, frothy texture to cold drinks. I read a bit online about using frozen watermelon to make ice cream, which is genius, but I wanted to make something even easier. So, voila! A watermelon mint spritzer (ohhh this is good and super refreshing on a hot day) and a watermelon banana smoothie (excellent snack, creamy, with a subtle sweetness). Oh, and did I mention my new favorite way to incorporate dairy without making my stomach hurt? Fairlife milk. You could use the 2% variety in the smoothie like I have, or I would suggest plain soy milk. Nut-based milks gave the smoothie a bit of a unappealing flavor in my book, so I stay stick with the natural flavor of soy or dairy milk!

Alright y’all, thanks for hanging with me through this post where I a.) rehashed my childhood b.) potentially bored you with nutrition facts and c.) told you my husband thinks frozen watermelon tastes like a Krispy Kreme donut.

Whip out that blender, take your watermelon out of the freezer, and get sippin’!

Before I forget, tips for easy frozen watermelon:

1. Cut the watermelon like this video above: Brilliant!

2. Put your fruit chunks in freezer-safe plastic bags.

3. Allow at least six hours for your watermelon to freeze. I like to either slice mine up and freeze it over night, or slice it the minute I get home from the store in the a.m. and eat it post-dinner that night.

4. Also- take your watermelon out of the freezer, allot your portion, then put it immediately back in the freezer. If the fruit melts, it forms a sort of watermelon glacier that is hard to break up (yes, I have resorted to an ice pick like device before). Once out of the freezer, your watermelon chunks should take a few minutes to soften and then they will be at a great chomping consistency.

Watermelon Banana Smoothie

What you will need:

1 1/2 cups frozen watermelon, cut into chunks
1/2 fresh banana
1 cup Fairlife 2% milk (or plain soy milk)
1 teaspoon vanilla extract

What You Will Do:

1. Place all ingredients into a blender and blend until thick and frothy. Enjoy!

Watermelon Mint Spritzer (photo at start of post)

What you will need:

1 cup frozen watermelon, cut into chunks
1 cup seltzer water
8 mint leaves

What you will do:

1. Place all ingredients in a blender and blend until nice and slushy. Sip immediately!

Cauliflower Fried “Rice”

It’s a Farmer’s Market around my kitchen these days.

Let me explain- my husband loves produce. And not just in a “Oh, I think I’d like broccoli for dinner tonight” way. A “Callie! This tastes just like what a plum should be. Deeply sweet at first bite, then tart at the finish. Beautiful!” Yep, that’s my Jake.

He also loves to shop for produce, so I have relegated our weekly grocery trips to him. He has a knack of picking out the best of the best in fruits and vegetables. Last week he brought home these tiny little oranges that looked like flaming prunes, but tasted like heeeaavennnn. In another life, I think he would make a great farmer/produce guy/”Jackson” on Gilmore Girls.

Since he normally brings home ingredients I know what to do with- carrots, celery, peppers- I’d gotten into a comfort zone of rotating dishes with those as a base. But the other day, he brought home a bright, unexpected, creamy cauliflower with a sturdy green base. Don’t get me wrong, I will eat cauliflower if I am forced to, but my past experiences with the poorly cooked variety lingered in my mind. So, the prized produce sat on the first shelf of the refrigerator, slightly pushed back behind the carton of eggs and leftover Moroccan chicken (post coming soon; I can’t wait to share this with y’all!)

I neglected the cauliflower, ignored the cauliflower. Until our monthly budget came through and I realized that in order to save for our future, I had to suck it up and try my best to be Pioneer Woman. I needed to use up what we had. And that meant, you guessed it, digging out that cauliflower.

I’d heard of cauliflower fried rice before, but had yet to attempt it on my own. Y’all- this flipped my cauliflower experience around and could quickly become a new, rotating dish for me. It’s healthy, uses up all of those leftover veggies you have lying at the bottom of your crisper drawer, and tastes good. It doesn’t taste quite like rice- the texture is completely different- but it’s right up there in the “fried rice” flavor profile. Because the cauliflower is so neutral, it soaks up the flavors like a champ. And this recipe made a ton- I think we ate on it for at least four days. And I got to throw in those leftover radishes my personal produce guy may have picked out a while ago.

So, in the spirit of all things quick, easy, and good-for-you-but-tasty, try this recipe out y’all. I think you might dig it (and the leftover veggies you use up in the process).

Cauliflower Fried Rice, recipe inspired and adapted a bit by The Kitchn version here

This easy, quick weeknight staple is lightened up a bit in carbs but not in flavor. Use whatever leftover veggies you have in the stir-fry portion. I like frozen peas, chopped celery, radishes, frozen chargrilled corn, zucchini, squash, Vidalia onions…whatever your creative, cookin’ heart desires.

What You Will Need:

1 head cauliflower, washed and dried
2 tablespoons vegetable oil, divided
3 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 carrots, diced at about 1/2 inch (cut the carrot in half lengthwise, then each half in half again, then dice)
1/2 cup peas, fresh or frozen
3 to 5 radishes, thinly sliced
4 green onions, thinly sliced (plus extra for garnish)
1/4 almonds, roasted and tossed in a bit of olive oil and sea salt
2 to 3 tablespoons gluten-free soy sauce or Tamari (or you could use regular if you like)
Sriracha and extra chopped green onions, for topping

What You Will Do:

1. Cut the cauliflower into florets, making sure to discard most of the stems and inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.” I think mine took about three batches in a smaller food processor.

2. Heat 1 tablespoon oil over medium to medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs, or make a giant omelet. This can be incredibly satisfying; watching the eggs cook without stirring them. Not quite sure why. #weird Transfer the eggs to a cutting board and roughly chop into pieces.

3. Wipe the skillet clean and warm 1 tablespoon of vegetable oil over medium to medium-high heat. I give this leeway because our stove gets really hot so I use medium.

4. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. You should really be able to smell the garlic-ginger combo here. Stir in the carrots, peas, radishes, and the cauliflower “rice” into the pan, mixing the ingredients thoroughly with a spatula.

5. Lower the heat to medium (or medium-low), cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the chopped eggs, green onions, almonds, and 2 tablespoons of soy sauce. Taste and add more soy sauce to taste; I think we used about three tablespoons. Drizzle Sriracha festively on top if you like it spicy. Enjoy!