Ultimate S’more

Nothing says summer like a gooey yummy s'more. It's time to take the s'more up a notch & enjoy it all year long!

8 graham crackers, crushed

1 cup unsalted butter, melted

4 dark chocolate pudding cups

1 cup dark chocolate chips

16 marshmallows

1 cup almond slices, toasted (optional)

strawberries (optional)

 

Preheat oven to 325°

Combine crushed graham crackers and melted butter in a medium mixing bowl. Divide cracker mixture evenly between 4 small ramekins. Press mixture into bottom of each ramekin to form a crust. Spoon 1 pudding cup into each ramekin. Spread evenly over crust. Sprinkle ¼ cup of chocolate chips into each ramekin. Place ramekins in oven. Bake for 10 minutes, until chocolate is melted. Remove ramekins. Heat oven to 500° (broil) (Optional: top with toasted almond slices) In a single layer top each dish with marshmallows. Place ramekins bake in oven, on top rack. Broil for 1 minute or until marshmallows or until golden brown. Serve with fresh strawberries (optional).

Serves 4

 

Summer Shrimp Pappardelle

Healthy has never tasted so good.
Perfect light and healthy meal for warm summer nights.

 

2 tbls. olive oil

3 Shallots, sliced

6 garlic cloves, minced

1/4 tsp. red pepper flakes

3/4 cup semi-sweet white wine

4 fresh basil leaves, chopped

2 fresh oregano sprigs, chopped

2lbs. shrimp, peeled and deveined

4 small kumasi tomatoes, 1 inch cubed

1 8oz. package pappardelle

1 bunch of fresh parsley, chopped (garnish)

Heat large saucepan over medium-high heat. Add olive oil. When oil is hot add shallots and garlic. Cook until translucent. Add red pepper flakes, wine, 1/2 basil and 1/2 oregano. Stir bringing to a boil. Add shrimp, cover until almost cooked, about 3 to 4 minutes. Toss in remaining herbs and tomatoes. Cook pasta according to directions. Pour shrimp and sauce over pasta, sprinkle fresh parsley and serve warm.

Serves 6

Thanksgiving Sides

Let your side dishes be the star of your Thanksgiving meal!

Let your side dishes be the star of your Thanksgiving meal!

 

Savory French Onion Dip

Savory French Onion Dip

2 tbls. butter

4 cloves garlic, minced

4 onions, sliced

4 shallots, sliced

1 tbls. rosemary

2 tsp. sage

nutmeg, grated to taste

¼ cup red wine, sweet

1 cup beef stock

2 tbls. flour

4 cups gruyere cheese, grate

 

Heat medium size saucepan over medium-high heat. Melt butter, add next 6 ingredients. Sauté until golden brown, about 15 minutes. Deglaze pan with wine. Add beef stock and stir. Once mixture is warm stir in flour. Reduce heat and simmer for about 10 minutes. Stir in cheese. Serve warm with toasted baguette or pita chips.

Serves 8

Bacon Bourbon Cranberries

Bacon Bourbon Cran

4 strips bacon

2 tbls. brown sugar

2 cups sugar

2 cups water

16 oz. fresh cranberries

¼ cup bourbon

1 orange, juiced and zested

2 apples, peeled and diced

 

Preheat oven to 350°. Place bacon on baking sheet. Sprinkle brown sugar over bacon. Bake for 15 minutes. When bacon is golden and crispy set aside and let cool. Heat medium saucepan over high heat. Bring sugar and water to a boil. Add cranberries, cover and reduce heat to simmer. Stir occasionally. Once berries pop open reduce heat to simmer. Add bourbon and orange juice. Cook for 30 minutes or until mixture has thickened slightly, stir often. Add apples and zest. Let simmer for 10 minutes, stir often. Place cranberry mixture into serving bowl. Crumble candied bacon over mixture. Serve warm.

Serves 8

Bacon Bourbon Brussel Sprouts

Bacon Bourbon Brussel Sprouts

3 tbls. roasted garlic olive oil

6 cups brussel sprouts, peeled and halved

8 garlic cloves, peeled

2 strips bacon, chopped

½ onion, diced

¼ cup bourbon balsamic vinegar

 

Preheat oven to 350. Mix all ingredients on a large sheet pan. Spread out ingredients so they lay evenly, in one layer, on the pan. Bake until soft, about 15 minutes. Serve warm.

Serves 8

We hope y’all have a wonderful Thanksgiving and that these delicious Thanksgiving Sides are a hit! Be sure to let us know your thoughts in the comments below. Enjoy, y’all!

Southern Gumbo

Southern Gumbo is gonna be your new comfort food. A touch of heat soothes the soul with a savory hug. Everybody needs a bit of Southern loving'

5 tbls. butter or bacon fat

½ lb. Andouille sausage, sliced

½ cup flour

1 large onion, chopped

6 cloves garlic, finely diced

2 Anaheim peppers, chopped (leave in seeds)

1 jalapeño, chopped (add seeds for desired heat)

3 stalks celery, chopped

1 cup dry red wine

¼ cup Worcestershire sauce

2 tbls. Cayenne pepper

Bunch of oregano, pineapple sage and basil

3 bay leaves

4 cups chicken stock

½ lb. smoked chicken, shredded or diced

14 oz. can fired roasted tomatoes, diced

2 cups frozen sliced okra

½ lb. shrimp

Southern Gumbo is gonna be your new comfort food. A touch of heat soothes the soul with a savory hug. Everybody needs a bit of Southern loving'

Heat the 2 tablespoons butter in a heavy bottomed Dutch oven over medium-high heat. Cook the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, Anaheim pepper, jalapeño pepper and celery, sprinkle salt and pepper to taste. Cook for 5 minutes. Add wine and let reduce for about 10 minutes. Add Worcestershire sauce, cayenne, salt and pepper, to taste, bay leaves and the bunch of herbs. Cook, while stirring frequently, for 10 minutes. Add 4 cups stock whisking constantly. Add the chicken and sausage.Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the shrimp. Pour over white cheddar creamy grits (follow grits recipe and add 1 pound white cheddar). Enjoy, y’all!

Serves 8

Let us know how y’all liked the Southern Gumbo in the comments below. Cheers!

 

Bourbon Steak & Cheese Croissant Sandwich

Perfect for a cool Fall day with some hot spiked cider!
Perfect for a cool Fall day with some hot spiked cider!

4 Shallots, sliced

2 tbs. Butter
1 tbs. Bacon and Onion Jelly
1 cup 1 tbs. Bourbon Balsamic Vinegar
4 Chop Steaks
4 Croissant Rolls
6 slices Swiss Cheese
Stone Ground Mustard as desired
Preheat oven to 350°.
Pound steaks and marinate in 1 cup of bourbon balsamic vinegar. The steaks only need to marinate for an hour or two. But feel free to add some serious flavor and marinate them for 24 hours.
Sauté caramelize shallots with 1 tbs. of butter on med-high. When the shallots will become an amber color add bacon and onion jelly and 1 tbs. of the bourbon balsamic vinegar. Reduce heat to low.
Place a large skillet on a med-high burner. Add remaining butter and sear each side of the steaks. Approximately 1 minute per side.
Slice croissants horizontally in half to make a sandwich top and bottom. Smear desired amount of mustard on croissants. Assemble your sandwich with the cheese, steak and caramelized shallots. Place in oven for 5 minutes or until cheese appears to have melted. Serve warm and enjoy!
Serves 4

Habanero-Lime Chicken Sandwich

Ignite your taste buds with this deliciously zesty chicken sandwich!
1 lb. Chicken Breast
½ cup Mayonnaise
6 tbls. Habanero Lime Olive Oil (Checkout LowCountry Olive Oil for their delicious flavors!)
¼ cup Canned Artichokes, diced
½ tsp. Garlic Powder
1 large Shallot, sliced
2 cloves Garlic, minced
3 tbls. White Wine
Italian Herb Olive oil
2 Ciabatta rolls, sliced in half
Arugula
Prosciutto
Mozzarella
Salt & Pepper, to taste
Preheat oven to 375.
Lightly pound chicken breasts and sprinkle with salt, pepper, to taste. Let rest.
In a medium bowl, combine mayonnaise, 3 tbls. habanero olive oil, artichokes, garlic powder and salt and pepper. Set aside.
Over medium heat, sauté garlic and shallots in 1 tbls. of habanero olive oil. Once shallots and garlic begin to become golden, reduce heat and add 3 tbls. of white wine. Cook until liquid is dissolved and shallots are caramelized. Set aside.
Sprinkle Italian herb olive oil on baking sheet. Place sliced ciabatta face down. Sprinkle remaining Italian oil over top of bread. Bake for 5 minutes, on each side.
Over medium heat, heat 2 tbls. of habanero olive oil. Cook chicken in oil for 5 minutes per side, or until golden brown and thoroughly cooked.
To make your sandwich, spread mayonnaise mixture on each slice of bread. Place arugula on bottom slice, followed by chicken, prosciutto, mozzarella and topped with shallots. Enjoy warm or cold!

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Bruschetta Gnocchi

Bruschetta Gnocchi
Perfect light meal for summer or fall.

1 lbs. basil gnocchi, frozen
1 tbls. ghee
3 cloves garlic, minced
½ cup onion, diced
½ cup balsamic vinegar
1 purple pepper
2 cups yellow heirloom tomatoes, diced
Garnish with fresh mozzarella and fresh minced basil

Cook gnocchi according to package. While the gnocchi cooks, melt ghee in a medium sauce pan, over medium heat. Sauté garlic and onions. When the garlic and onions are translucent add balsamic vinegar, bring to a boil. Once the balsamic vinegar has become a lightly thick sauce remove from heat. Toss in peppers, tomatoes and gnocchi. Serve with grated mozzarella and fresh basil.

Pulled Pork Two Ways!

What is better than one easy dinner? Two easy dinners from one main ingredient! Take pulled pork to a whole new level with these two yummy recipes.

Carolina Pulled Pork
5 lbs. Boston butt
1 head of garlic
16 oz. Carolina Mustard barbeque sauce (Sticky Fingers is a great option)
8 oz. beef stock
Tenderize your meat, and then make small slits randomly all over your meat. Place one clove of garlic in each slit. Pour half of the beef stock into the bottom of your crock-pot. Place meat into crock-pot, covering with remaining stock and Carolina mustard. Cook on low for 16 hours, or until fork tender. Drain. For pulled pork recipes keep reading!

Porky Tacos

Porky Tacos
Porky tacos are fun and messy! What could be better.

1 head boston lettuce
1 package coleslaw mix
8 oz. slaw dressing
½ of Carolina Pulled Pork
8 oz. Carolina Mustard barbeque sauce (Sticky Fingers is our favorite)
Mix your coleslaw mix and slaw dressing to your liking. Now just build your taco. Lettuce, Carolina Pulled Pork and slaw. Nothing is better than a quick and easy meal. Plus, your kids will love that they get to be a little messing while eating with their hands!

Southern Pizza
4 flat bread
8 oz. Carolina Mustard barbeque sauce (We used Sticky Fingers)
½ Carolina Pulled Pork
1 package cheddar cheese
Leftover coleslaw

Southern Pizza
This Southern Pizza is sure to take your taste-buds down home.

Preheat oven to 350°. Place flat breads into the oven (use a pizza stone or place directly on the oven racks). Cook flat breads for 5 minutes or until slightly brown. Now build your pizza, smear Carolina Mustard sauce on flat bread, sprinkle on Carolina Pulled Pork, and cook in oven for 5 minutes until pork is warm. Sprinkle your pizza with the desired amount of cheese. Continue to cook for 10 minutes or until cheese is golden and bubbly. Place your pizzas on a platter and when ready to serve cover with leftover coleslaw.

 

Mediterranean Fish

This meal pairs well with balsamic sautéed green beans and roasted red potatoes.
Mediterranean fish pairs well with balsamic sautéed green beans and roasted red potatoes.

2 mild fish steaks (cobia, cod)

Salt and pepper to taste

1 tbs. Olive oil

3 Garlic cloves, fine chop

1 Fennel top

5 or 6 Kalamata olives

8oz. Small artichoke hearts

1 tsp. Mediterranean oregano

1 tsp. Old world or Old Bay spice (Old World is from Penzeys Spice Co.)

Salt and pepper to taste

Preheat oven to 350 degrees. Salt both sides of steak, set aside. Turn stove burner to medium high to high heat. Lightly sauté garlic in olive oil. When garlic is soft and opulent place fish steak skin side down. You want to almost fry your skin to give it a crisp bottom. Make sure to shake the pan a bit to keep the fish from sticking. Once skin is crisp add fennel, olives, artichokes, oregano, Old World spice, salt and pepper. Place in oven (use an oven safe pan) for 15 – 20 minutes or until flaky. Serve immediately.

Serves 2

Southwest Tofu Quinoa Delight

Southwest Tofu Quinoa Delight
Southwest Delight

Ingredients

Tofu, firm

2 tbs. Olive oil

1 Lemon juice, fresh

¼ tsp. Cayenne pepper

1 tsp. Cumin

1 tsp. Turmeric

1 tsp. Thyme

Pinch of salt, to taste

2 cups Water

1 tsp. Olive oil

¼ cup Red Peppers, diced

¼ cup Onion, diced

1 cup Quinnoa

1 tsp. Cumin

1 tsp. Garlic, minced

½ cup Yellow squash, sliced

Slice tofu into 1 inch steaks. Set aside in a Ziploc bag. In a small bowl whisk together ½ of olive oil, lemon juice, cayenne pepper, cumin, turmeric, thyme, pinch of salt. Whisk until completely combined then pour into the bag with the tofu. Place in refrigerator overnight.

The next day, bring water and remaining olive oil to boil. Add red peppers, onions and quinoa, reduce heat and cover loosely. Cook for 15 minutes or until liquid has evaporated. Add yellow squash for the last 5 minutes. Stir occasionally.

Meanwhile, ignite grill to medium high. Grease grill with olive oil. Grill tofu steaks, 5 minutes on each side or until grill marks appear. Serve immediately.