Monday, October 6, 2014

Slow Cooker Pepperoncini Beef Sandwiches


Oh man, my apologies for the delay in posting this. I made this for the first time LAST fall. This recipe was so ridiculously simple, I really didn’t think it could taste all that good. But we knew within first bite this one was a definite keeper. It’s amazing to me, that despite a slight change in my work scheduling allowing me a little more time at home, there are STILL not enough hours in the day & week to get everything done, and a home cooked meal on the table every day. The crockpot certainly comes in handy, and I have a feeling it might become a permanent fixture on our counter once Baby W-2 arrives. At least during the early weeks & months. (Uhhh… I think I forgot to mention this new addition on here. Sorry!)

You really can’t beat the simplicity of this. You literally plop the meat in the slow cooker, pour over the jar of pepperoncinis, add in a little more water, and turn that thing on. I do like to add some salt & pepper to the meat. You can brown the meat if you want to, but if you don’t have time you can totally skip that step. You can add in a packet of au jus mix, or some garlic cloves if you want, but it’s just as tasty without. I’ll post the simplest version, and you can decide how much you want to alter it.

(Click Read more for the recipe!)

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Sunday, July 20, 2014

Unique Nashville Biscuits

Friends, I think I have found my new life-mantra “Life is better with biscuits.” My second guest post for the Music City Food + Wine Festival features some of my favorite unique biscuit offerings in town. I chose to highlight some of the dishes around town that are beyond your basic biscuit sandwich. Nashville has tons of places that serve biscuits in traditional ways, but there are also quite a few places where you can get something truly unique. With toppings likes caramelized banana jam, spicy remoulade, smoked Duke’s mayonnaise, or shredded smoked chicken, surely your taste buds are curious. Check out my post to learn more about these amazing biscuit specialties!

Monday, July 14, 2014

Buttermilk Biscuits


I’ve had biscuits on my mind a lot these days. You see, I was asked again this year to be a Blog Ambassador for the Music City Food + Wine Festival (formerly the Music City Eats Festival), and they wanted me to contribute a post to their blog. The topic was of my choosing. Last year I wrote about my favorite coffee shops, and it stretched into two posts. Somehow I got it in my head to write about biscuits. While I have a plentiful breakfast tag here on the blog, with a handful of scone recipes, I’ve never posted a biscuit recipe. That’s because I have been searching, baking, testing biscuits recipes for a couple years now. I wanted to be sure when I posted a biscuit recipe, it was THE biscuit recipe. Well, I’m not sure this is the FINAL biscuit recipe, but it’s the final-for-now biscuit recipe, as it’s the one I’ve been making for over a year now.

If you already have your favorite biscuit recipe, please share with me! And be sure to head over to the Music City Food + Wine Festival blog to see my discussion about what to put on your biscuit. Perhaps I have suggestions you’ve never heard of! (Like maybe sorghum!)


This biscuit recipe I came across via Smitten Kitchen. I find it funny that she scaled back a recipe 3/4, and I have taken to doubling it. I do a couple things different than her. First, I combine the dry ingredients and cut in the butter in the food processor (partly because I’m lazy, and because I am doubling it). Second, I never ever ever make these biscuits in the morning before eating them. NOPE. Ain’t nobody got time for that. Now that Elliott actually sleeps in until 7am or sometimes even 8am in the morning, I choose to sleep as well. What I do is make these biscuits when I have a free afternoon, or while he is napping. I often make 2 double batches back to back. I roll out the dough, and cut out all the biscuits. *I DO NOT BAKE THEM!*  Then I put them on cookie sheets and pop them into the freezer. Once they are frozen I put them in an airtight container. This way, we can have biscuits on demand whenever we want. Weekend mornings we roll out of bed, turn on the oven, walk the dog, make our coffee, and put the biscuits in. Because the biscuits are being cooked from a frozen state, I add an extra 3 minutes or so to the baking time. This gives us just enough time to fry up some country ham, or of my dad’s homemade sausage or bacon, and fry a few eggs as well.

I’m telling you, once you start making biscuits in advance & freezing them you’ll never ever go back, and you’ll always have fresh, hot, homemade biscuits ready in under 30 minutes, depending on how long it takes your oven to preheat. 😉

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Saturday, June 21, 2014

Peach Caprese Salad


We are officially in Peach Truck season ’round here. If you’re not from the Nashville area, or are unfamiliar with the Peach Truck, it’s a company that brings up freestone Georgia peaches and sells them in brown paper bags. They have an adorable story on the about page of their website. I fell in love with them last year, buying a bag a week. Elliott loved them last year, and again this year, just gobbling them up! I’ve bought other peaches from the Farmer’s Market, but they just aren’t quite as juicy and delicious as the Peach Truck. (Lemme go ahead and stop right here and say this is NOT a sponsored post! The Peach Truck doesn’t know I’m writing this post, nor have they given me free peaches. I just love the peaches, and from what I know, think it’s a great little company.) As soon as I heard they were back for the season, I’ve bought 4 bags in the past 3 weeks.

I decided to find a non-dessert recipe to use some peaches for a summer grill out get-together and settled upon this Peach, Mozzarella, and Basil Salad via Real Simple. Real Simple is a source I turn to often because their recipes really do tend to be simple. Sometimes they are simple, and amazingly delicious. Sometimes though they can be simple and kind of bland, or lacking oomph. Luckily this was a simple, delicious recipe. The flavors combined nicely, and it was a wonderful take on the simple caprese salad I often enjoy throughout the summer. I love a dish that is pretty & colorful too! So if you’re a Peach Truck addict like me this is a great recipe to add to your repertoire, and a great way to use up basil if you’ve got a plentiful plant.


Click more for the recipe…

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