Orange Spiced Pecans


This recipe came from a place of necessity. A baby shower was held to celebrate our return to the U.S., and I needed six thank you gifts for the wonderful women who threw it. What is great about this recipe is its simplicity and its shelf stability. They won’t keep fresh forever, but definitely long enough to get them in the mail! Recipe makes six even bags which should be about four serving each.

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Thanksgiving Turkey


My family had served deep fried turkey at Thanksgiving for several years until I made this. (You know, the method that causes so many house fires every year.) This recipe is just as good if not better than fried turkey (in my opinion), and you don’t even need a fire extinguisher. The brine makes it super juicy and tender, but the most important thing is to use a meat thermometer and keep an eye on it. The secret to a juicy, tender turkey is to not overcook it!!

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Chicken and dumplings


Chicken and dumplings is the ultimate soul food in my opinion. Absolutely nothing reminds me of southern home cooking more than a warm bowl of chicken and dumplings. But when you think of its structure, it’s only biscuit dough, broth, and chunks of chicken. How simple is that? The only part that might be intimidating is the biscuit dough, but believe me, anyone can perfect it. If it’s too dry, add milk. If it’s too wet, add flour. Should be sticky as hell. A fork to mix is best because it saves a lot of hand washing.

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Onion Gravy


It took me several years to master the art of gravy. I think this was mostly due to the fact that I was stubborn. I kept thinking if gravy is just fat, starch, and liquid, I can make it in any order I want. WRONG. Gravy making is an art, but at its core it is a science. Meaning, there is a very rigid formula. Equal parts flour and fat, then however much liquid is needed to reach your desired thickness. As long as you’re not trying to go off this course, you can add gravy to any of your meals in under 15 minutes! Onion gravy is my favorite because it is delicious and the onion adds nutrition to an otherwise fatty indulgence. I also use stock cubes instead of liquid broth or stock because they are CHEAP and take up very little space in my already tiny pantry. And it totally doesn’t matter in this recipe because the gravy is so strongly flavored from the onion!

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