low carb

fresh okra roasted and dusted with smoked paprika, crunchy salt and drizzled with hot cinnamon honey

Smoky Okra Fries with Cinnamon Honey Drizzle

Fries and a burger, ho hum. Flip a switch on those boring fries by serving okra! Easy to make and best when hot, these smoky okra fries are still tasty at room temperature. Add the sweet and savory honey drizzle over these crispy fries—woo hoo!

Crunchy Everything Pork smash burgers with toasty hoop cheese on buttery grilled inside out buns

Everything Pork Smash Burgers with Toasty Hoop Cheese

Published in Carolina Country Magazine May 2015 Smashburgers!  or Smash Burgers?  No matter which you way you prefer, they’re everywhere these days… but do you know what that actually means?   My definition is a good old ground meat burger,  smashed somehow or other, and cooked so that you get a nice, uneven edge from “smashing” …

Everything Pork Smash Burgers with Toasty Hoop Cheese …keep reading »

Buttermilk Citrus Green Goddess Dressing

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

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!

Reuben Deviled Eggs

Dilled Reuben Deviled Eggs

I don’t know about you, but I don’t recall ever meeting a deviled egg I didn’t like.  I’m not particularly fond of the white part… and either eat just the part of that holding the deviled part… or just the deviled itself!  It’s a texture thing for me… egg whites remind me of jello, which …

Dilled Reuben Deviled Eggs …keep reading »

Buttered Wilted Cabbage with Pepper & Caraway Seed

Buttered Wilted Cabbage with Pepper & Caraway Seed

Featured in Carolina Country Magazine November 2020 I.Love.Cabbage. I cannot think of one way I do not love me some cabbage!  It’s so versatile and it such a great side dish for most anything.  It’s quick to prepare… and budget friendly too.   With cabbage, usually “less is more.” It brings so much of its own …

Buttered Wilted Cabbage with Pepper & Caraway Seed …keep reading »

Smokey Spiced Grilled Turkey Legs

No fair? No fair! … so cook yourself some turkey legs at home!

Published in Carolina Country Magazine November 2017 Well 2020 just keeps giving us disappointment on top of disappointment.  Some of us look real forward to our NC State Fair each year, each for our own reasons.  I will miss going there several mornings to judge the daily cooking contests… one of my favorite fall culinary …

No fair? No fair! … so cook yourself some turkey legs at home! …keep reading »

Spicy Citrus NC Seafood Cocktail

Spicy Citrus Seafood Cocktail With NC wild-caught shrimp

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 …

Spicy Citrus Seafood Cocktail With NC wild-caught shrimp …keep reading »

Easter Asparagus Brunch Casserole

Easter Brunch Asparagus Casserole

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.

Anytime is Deviled Egg time!

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.

Chicken Breakfast Sausage

Chicken Breakfast Sausage

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!”

State Fair Stoup

State Fair Stoup

Published in Carolina Country Magazine  October 2019 Thank you Jesus… I can feel fall in the air!  My favorite time of year… when we can stop sweating and turn to cook’n.  Tailgate pot lucks… comfort foods… and goodies like chowders, soups and stews.   We work months ahead for the magazine (just covered an event Saturday …

State Fair Stoup …keep reading »

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