Category: Carolina Country

Hot n’Honey Dill Pickled Mustard Seeds

Hot n'Honey Pickled Mustard Seeds

This one might sound a bit odd, but do give them a try. They add a fun little pickled crunch to deviled eggs, sandwiches, meats, salads and dips.

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Roasted Veggies & Shrimp Skewers

Buttermilk Citrus Green Goddess Dressing

High temperatures paired with abundant vegetables make for healthy nibbles or a light meal. Roasting brings out the natural sugars in your vegetables that caramelize for a sweet zing. Exact measurements are not needed — make as much as you need for your crew. Dollop with Buttermilk Green Goddess Dressing and you’ll never look at vegetables the same way again.

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Buttermilk Citrus Green Goddess Dressing (and roasted vegetables & shrimp skewers)

Buttermilk Citrus Green Goddess Dressing

Here’s an old dressing with a bright twist thanks to some citrus alternatives to the standard lemon. Super simple to throw together, it’s free of preservatives and packed with vibrant flavor. Use as a sandwich spread, veggie dip, topping for meat and fish or a pasta sauce  — the possibilities are endless!

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Strawberry Vanilla Simple Syrup

Strawberry Vanilla Simple Syrup

Simple syrups are just that — simple to make. But you can use them in so many ways. Visit a local farm, pick some fresh strawberries and prep this syrup. We also subbed local honey for part of the sugar to make our syrup sing with flavor!

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Crispy Churro Cake Bites with chocolate hazelnut dip

Crispy Churro Cake Bites with chocolate hazelnut dip

Look no further for a fun, finger food dessert to put smiles on faces! Keep cake pieces on hand in a freezer bag to fry in a flash for when you need “just a bite of something sweet.”

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Sweet ’n’ Spicy Chili Vinaigrette with pickle juice

Sweet ’n’ Spicy Chili Vinaigrette With pickle juice

Drizzle this sweet n’hot chili vinaigrette over a simple salad along with my Carnitas Enchiladas Suiza, or put it to work in a shredded cabbage slaw. Need a quick marinade for chicken or shrimp? This is your go-to! Keeps in the fridge for about a month.

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Carnitas Enchiladas Suiza

Carnitas Enchiladas Suiza

This one needs a bit of planning ahead to cook the pork, but using one large butt yields lots of meat to freeze to make several batches of these easy, creamy Carnita Enchiladas Suiza. Olé!

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Salted Butterscotch Crème Brûlée

Salted Butterscotch Crème Brûlée

Turning sugar, butter and cream into this browned, decadent custard is only made better by devouring it fireside in the dead of winter. Can be made up to four days ahead. Salted Butterscotch Crème Brûlée all around please!

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Creamy Rosemary Parmesan Grits

Creamy Rosemary Parmesan Grits

Many long-lived mills here in North Carolina still stone grind the best grits. Slow cooked creamy grits pair well with so many dishes (and stand alone quite nicely, too). Seasoned with fresh rosemary and salty parmesan, enjoy them alongside my Savory Oxtail Stew.

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Savory Braised Oxtail Stew with Herbs and Prunes

Savory Braised Oxtail Stew with herbs and prunes

Chilly winter days make us want to throw something hearty and comforting in a big ol’ pot and let it slowly simmer for hours, filling the house with the enticing smell of what’s to come. This stew is a bit spicy, subtly sweetened by the prunes, with many layers of flavor.

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Woolworth’s Café Cheesecake With Gingersnap Crust

Woolworth's Café Cheesecake with Gingersnap Crust

Take a nostalgic trip back with this vintage Woolworth’s Cafe Cheesecake. Staying true to the original recipe… only a couple of tweaks! Like the gingersnap crust… and dollop of egg nog whipped cream!

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Egg Nog Chess Pie with bananas and cream…

Egg Nog Chess Pie with bananas and cream

It seems fittin’ to use up that last bit of holiday eggnog in a good old southern chess pie. ‘Nog and bananas go together like mac and cheese, so partake of pie while toasting toes in front of a cozy fire as you settle into the New Year.

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