Stop… Don’t throw that watermelon rind away! Throw this together… Bogue Sound Watermelon Rind drizzled with Carolina Gold Oil! Great for nibblin, appetize’n… or on top of your tacos, hot dogs, salads and more.
This gluten-free Mandarin Orange Upside Down Cake is the perfect citrus dessert for a savory Asian meal, but it’s also the ideal pairing with a cup of tea or coffee. And if you’re a breakfast cake eater, this is IT.
Published in Carolina Country Magazine July 2020 Who has time or desire to do much cooking during the lazy hazy hot days of North Carolina summer? Not me! Y’all, this seafood cocktail is light… so full of flavor with just a hint of fresh citrus, and only a little bit of fuss when it comes… Continue reading Spicy Citrus Seafood Cocktail With NC wild-caught shrimp
This light and velvety asparagus casserole will be a favorite with the cheese lovers in your crowd for Easter brunch, or anytime. Other vegetables can be substituted or added, and have fun trying other cheeses too. You can even add in diced ham or bacon. Use this recipe as a base and spiff up to make it your own.
While recipe developer and food stylist at Our State Magazine, I was asked to give a classic deviled egg a North Carolina twist. These recipes inspired by our culture are fun to make and good to eat.
Fifteen minutes, a few pantry items, and a North Carolina wine are all it takes to make these bite-size treats. They’re almost as easy to make as they are to eat.
Pull out your cast iron skillet for this one to get a nice little “crunch” on the patties. Making sausage to suit your own taste is really easy to do, and making a big batch at the time is too since you can freeze and take out a few patties as needed. You can make this recipe with ground pork, but we love the moistness from using ground chicken. And if you like maple sausage, make some with a hint of syrup drizzled in also. This makes a great “breakfast for supper!”
…this rustic hash features your favorite breakfast sausage and good old North Carolina Sweet Potatoes!
Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs
Many of us have made traditional “fire and ice” pickles using store-bought dill pickles. Our twist is a fast way to use those summer peppers that seem to come from every which way all at once … no processing, just refrigerate, eat and share. This recipe doesn’t require exact amounts, so you can make brine and use any amount of peppers (or other vegetables) you have.
Cheesy gluten and carb free bagels… with a kick of cayenne and a dusting of crispy everything bagel dust!
Arnold Palmers are a refreshing treat on a hot summer’s day. The lemon and tea pairs so well, I created a version for these deelish wings. Tailgate friendly, too!