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”
Somehow, despite it being mid October we don’t have fall yet. To say I’m salty is a massive understatement. To bridge the gap between this weird fall one day summer the next weather I wanted to combine flavors that to me are quintessential to each season.
In the summer seafood is my favorite thing to make, and I’ve been on a huge salmon kick due to the health benefits. And then in the fall I’m all about decadent soups and curry. Then of course you have corn which is an ingredient that belongs to both seasons.
It may seem like a weird combo but it actually really works. I love the flavor of curry and salmon together, and then the corn adds nice little pops of sweet freshness.
Is it a fall or summer dish? Yes. Continue reading “Curried Corn and Salmon Chowder”
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”
The concept here is simple: We all love teriyaki, steak, and tacos. Why not combine all of the above in one dish?
A teriyaki marinade takes all of one minute to whip up, and is so much better and lighter on the palette than the bottled stuff. When you pair that blend of sweet and savory we all know and love with a spicy mayo and cool mirin slaw you have one of the most perfect bites of food.
And isn’t the whole point of a taco the hunt for the perfect bite? Continue reading “Teriyaki Steak Tacos”
Today we’re definitely putting the redneck in The Fancy Redneck. I mean what’s more country than putting a can of beer up a chicken’s butt, letting it just hang out in the oven for a while, and calling it dinner?
All horrendous visuals aside there is a method to this madness. The beer creates a nice steam inside the chicken that keeps it moist while cooking and gives a subtle eau de beer perfume to the meat. When paired with an ultra spiced compound butter for the baking the result is like a rotisserie chicken that your local grocery store could never.
Continue reading “Beer Can Chicken with Kickass Butter”
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”
You ever look at something and think, “why can’t you be pizza?” That’s essentially what happened with this dish. I wanted to take a classic French-inspired cheese course and make it a little more fun and approachable.
I topped the pizza crust off with caramelized shallots and thyme, mozzarella, boursin, brie, chèvre, and a rosemary red wine reduction. The end result was creamy, tangy, fun enough to go back for more, and fancy enough to make you feel like wearing a monocle. This would make a killer appetizer for a dinner or cocktail party. Continue reading “Cheese Course Pizza”
I’m going to keep it real with y’all. I’ve been all about going healthier lately and finding healthy substitutions for carb and fat heavy dishes. But when it comes to fries I say screw it. My hot take is that there is no perfect fry substitute. Sweet potato fries? Close, but they’re always kind of flacid. Zucchini chips/wedges? I’d eat it, but don’t give it to me and tell me it’s supposed to fill my fry craving. Those breaded cauliflower sticks in the freezer section? Bro, no.
Eating healthy is great and awesome, but sometimes you just need some potatoes and a pot of grease. To up the anty we’re also going to dunk these babies in a spiced beer batter for optimum crunch and flavor. Everything in moderation, right?
Continue reading “Beer-Battered Fries”
This recipe was born of two realizations: 1. The blog had a gross and negligent amount of both sweet and breakfast items, not to mention sweet breakfast items. 2. My life had a gross and negligent amount of churros in it.
So in other words, creating a recipe that encourages the flavors of churros and Mexican hot chocolate for breakfast, but with all the ease of French toast was my destiny.
For me this recipe 100% works even if you don’t have the biggest sweet tooth because the chocolate drizzle uses dark chocolate and enough spice to balance out the cinnamon sugar the toast is dipped in. This recipe was totally experimental for me, but seeing my boyfriend inhale 3 super-sized slices in one sitting told me everything I needed to know.
Continue reading “Churro French Toast with Chili Chocolate Drizzle”
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”