Picture it: Belton 2001. One day when the Marshall Primary School menu for the next week was released everyone’s attention was immediately captured by something we never heard of, bird dogs. None of the other kids knew what it was, and to add insult to injury none of the adults did either. Not even the lunch ladies!
What we got was a total game changer. Bird dogs consist of chicken fingers, bacon, honey mustard, and cheddar tucked into a hot dog bun. When I explain it to people who never lived in Anderson county, South Carolina they never seemed to get it, but honestly it’s so perfect. Somehow the hotdog bun proportions are so much more satisfying than the normal chicken sandwich and I will die on that hill.
Clearly I’m not the only one to think so because these little buns of glory became a cultural icon in my hometown. They worked their way into mom and pop restaurants, sleepovers, and I even went to a banquet where they were served!
If you ever wanted a super obscure southern dish that you can’t even find on Google that doubles as stoner food then look no further! I mean come on, look at that!
Continue reading “Bird Dogs”
Truth be told I’m not the best about eating breakfast. I’m really bad about opting to sleep every available second during the work week and end up running out the door in a rush. As sad as it is to say, a good breakfast has become a bit of a weekend indulgence for me.
For my latest indulgence I wanted to go full country and make a broke and southern staple, fried bologna. It’s a similar concept to fried ham steak or bacon in that it’s crispy, salty, meaty goodness, just a little more humble. Like any good breakfast sando we have plenty of melty cheese and an overeasy egg on top. And then because I can’t help myself and love a good condiment; we have maple-mustard mayo to cut through the richness and add a little kiss of sweetness, like any good morning should have.
Continue reading “Double Decker Fried Bologna Breakfast Sandwiches”
Sometimes life provides you with serendipity. On my blog’s Instagram page I posted a poll asking if my next post should be something healthy or naughty. Turns out about 70% of people wanted to see something decadent. Right after I posted this it was time to start planning what to make for the Fourth of July. And maybe it’s obvious, but a kickass burger felt like the only way to go.
To me Juicy Lucy’s are a special burger because it’s like the savory version of a Hostess cupcake and its hunt for the cream filling. But instead of chocolate and cream we have meat and cheese, and I’m not the slightest bit mad at that. Topped off with homemade pickles and a honey dijonnaise we have the perfect bite of meaty, cheesy, creamy, crunchy, and tangy. For a burger that creates a full on sensory experience look no further. Continue reading “Juicy Lucy”
I really struggled on if I wanted to post today, or even post a blog this week. Yesterday my grandma Margaret passed away and it’s left me with a lot of thoughts and emotions. I thought a lot about how delicious her cakes were, and how her macaroni and cheese pie was so phenomenal it set my brother on his own personal quest to make the perfect macaroni.
The more reality set in and I thought about it, the more I felt a need to cook the things she cooked. Maybe it was a way to honor her. Or maybe it was a way to feel close to her again after that privilege was taken from me.
Part of me even thought maybe it would be too hard to create something based in memories that come with a sepia-toned glow when all you’re facing in the present is a stark sense of grief. But as I spent the day making her rum cake recipe and doing my best to figure out how to make her macaroni pie I felt a sense of therapy.
Even though I never got the chance to know her exact macaroni recipe, as soon as I tasted the fruits of my guess work I had that moment in Ratatouille where the food critic immediately is warped to his childhood, and without realizing it, I smiled.
Continue reading “Macaroni for Margaret”
In an almost Garfield level consistency my boyfriend and I crave lasagna. Do I really need to explain why??? I’m no stranger in trying to find slight ways to “health up” lasagna. But I wanted to take it even farther. So I came up with this version that promises no carb bombs or meat sweats.
Instead of a classic bolognese I made a mushroom ragu to give that meaty texture and flavor, and swapped out noodles with layers of roasted eggplant. The end result is kind of like eggplant parm meets lasagna. And. Im. Am. Into. It. And the best part? Despite eating a bowlful I still feel ready to take on the world, or in this case my house cleaning.
Continue reading “Eggplant Lasagna with Mushroom Ragu”
Anyone who has attempted to be halfway healthy has learned that cauliflower is a miracle vegetable. Floating around the internet you can find recipes for cauliflower pizza crust, cauliflower bread, and other types of witchcraft. But did you know that you can use cauliflower as a thickening agent in sauces and gravys instead of a roux? Because you totally can!
That’s the magic to this recipe. You get all the warmth and gooiness of a bacon mac and cheese (cooking the cauliflower in bacon grease doesn’t hurt), but you’re also doubling down on the veggie goodness. Is it the healthiest thing on the planet? Not quite. But can you feel relatively guilt free about this? Of course! It makes an awesome side or main dish.
Continue reading “Cheesy Baked Bacon and Cauliflower”
When I was a kid my mom made lasagna pretty frequently. But something she never did was put meat in it. I didn’t even know meat in lasagna was the norm until I reached adulthood. Because of that classic meat lasagna feels a bit…superfluous.
Continue reading “Easy Extra Cheesy Spinach Lasagna”
I am about to share something very sacred with all of you. Do you recall your first food memory? Maybe something a parent, guardian, day care professional, or nanny made for you? That one special food that always just makes you feel warm, tingly, and loved? This is my version of that. Ever since I was three or four years old I remember my mom making her famous chicken parmesan.
Continue reading “My Mother’s Chicken Parmesan”
I think the best place to start talking about this dish is to describe the glory that is chicken cordon bleu. Imagine a hot ham and cheese sandwich. Got that image in your head? Good, now take away the bread and replace it with chicken. So this dish is already sounding insanely decadent and delicious.
Continue reading “Chicken Cordon Bleu with White Wine and Dijon Gravy”
As you probably already know my blog’s tagline is “where South Carolina meets the south of France.” I always felt like that was an accurate description of my food, soul food combined with rustic French and sometimes Italian cuisine. But what I am about to show you is all South Carolina. One of the most beloved dishes in the American regional south is casserole. Casseroles are great because the only rules to them is that they have to be goopy in the best kind of way, taste delicious, and make you feel warm and loved when you eat them. Outside of those three criteria you can do whatever you want and put whatever you want in your casserole.
Continue reading “Cooking With Love”