Protein Egg Bites
family-friendly breakfast on the go
My kids are picky eaters, especially when it comes to breakfast. These cheesy egg bites are my go-to when we’re rushing out to school and don’t have time to cook. You can swap out the cheese for crumbled bacon bits or finely diced veggies. They pack easy and are both delicious and filling.
6 free-range eggs
1/2 cup Greek yogurt
1/4 cup half and half
1 cup Gruyere cheese, shredded
1/2 tsp salt
dash of cayenne pepper
Instructions
Preheat oven to 300 degrees. Pour 1/3 cup of water into a lipped baking dish & place on the bottom rack of oven while it preheats (this is important to getting a smooth and creamy texture).
Grease 12 cup muffin tin & set aside
In a high power blender add in eggs, Greek yogurt, half & half, shredded cheese, salt and cayenne pepper. Blend for 30-60 seconds until it is fully incorporated
Pour into a greased muffin tin, add with any of the toppings below then place in the preheated oven on the rack above. They’re ready when they start to pull away from the sides of the muffin tin & the middle has settled.
Let them sit for 3-5 minutes before taking out of tin
Peach Burrata Roasted Tomato Toast
late summer harvest on a plate
These late-summer appetizers are my favorite way to use up tomatoes that are on their last leg. Being from Charleston, I’m partial to our South Carolina peaches over our neighboring state that claims they’re the “Peach Capital of the World.”
1/3 cup extra virgin olive oil
2 cups small cherry tomatoes
4 cloves garlic, chopped finely
red pepper flakes
kosher salt and black pepper
2 tablespoons champagne vinegar
1 sourdough baguette, sliced
8 ounces burrata cheese, room temperature
2 ripe peaches, sliced
fresh basil, hand-torn
Instructions
You’ll want to make the vinaigrette first so it will have a chance to cool down. Heat a large skillet over medium heat. Add the olive oil, tomatoes, garlic, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst — about 10-12 minutes. Remove from the heat and let cool slightly, then stir in the vinegar.
Fire your grill up to a high heat or pre-heat your oven to 400° F.
Place the sourdough bread on a baking sheet and drizzle with olive oil on both sides of each slice, seasoning with salt. Put the bread on the grill and grill both sides for about 2-3 minutes, or lightly toast in the oven, then remove from heat.
Gently break the burrata over the bread, then top with the slice peaches. Spoon the juicy tomatoes and vinaigrette on sauce top, then garnish with as much fresh basil as you like. Serve warm or at room temperature.
Paul Prudhomme’s Chicken & Sausage Gumbo
a new orleans classic
Paul Prudhomme was a huge influence on me while growing up in the South. Filé powder, while not usually known outside of Louisiana, is a spice made from the leaves of a sassafras tree. It's not 100 percent necessary, but it adds an earthy, Creole quality to the dish that is hard to recreate.
1 chicken, 3 to 4 pounds, cut into serving pieces
Salt to taste if desired
1 teaspoon finely ground black pepper
1 ¼ teaspoons finely ground white pepper
1 teaspoon powdered mustard
1 ½ teaspoons cayenne pepper
1 ½ teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon filé powder, optional
1 ½ cups flour
2 ½ cups corn, peanut or vegetable oil
¾ cup finely chopped onion
¾ cup finely chopped celery
¾ cup finely chopped green pepper
9 cups chicken broth
1 ¾ cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
1 bay leaf
1 teaspoon finely minced fresh garlic
2 cups cooked rice
Instructions
Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
Meanwhile, bring the broth to a boil in a large saucepan.
Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
Lightened-Up Tomato Pie
an epic ode to summer tomatoes
When I need to use up a bunch of farmers market tomatoes, I invariably end up making a savory pie that’s just as good for breakfast as it is for dinner. With a light arugula salad on the side, this makes for a lovely light summer supper.
Dough
1 ⅓ cups all-purpose flour
2 tablespoons cornmeal
½ teaspoon fine salt
½ cup frozen unsalted butter, cubed
1 tablespoon apple cider vinegar
¼ cup ice water
Filling
1 (8 ounce) package soft goat cheese
1 egg yolk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons sliced fresh basil
3 cups cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1 egg, beaten
2 teaspoons water
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 teaspoon extra-virgin olive oil
sea salt to taste
Instructions
Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Mix tomatoes, olive oil, and Dijon mustard together in a bowl.
Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
Combine beaten egg and water in a small bowl; brush over crust. Sprinkle cheese over galette.
Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and Maldon sea salt. Serve room temperature or chilled.
Hummingbird Cupcakes
the classic southern wedding cake in bite-size portions
Trust me, do not skip the canned pineapples on this Southern gem of a recipe. It may sound old school, but it’s old school because it works! The oil and the canned juice keep the cake extra moist — and don’t forget to toast those pecans.
1 1/2 cups canola oil
1 1/2 cups all purpose flour
1 cup sugar
1/2 tablespoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup smashed banana (I used a potato masher or fork)
1/2 small can crushed pineapple (4oz)
1/2 cup roasted and chopped pecans
1 teaspoon vanilla
bakers joy spray *optional
Frosting
8 oz or 1 package cream cheese (room temperature)
2 sticks unsalted butter (room temperature)
5 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat oven to 325. In a large mixing bowl add flour, sugar, salt baking soda, cinnamon, and pecans. Whisk to combine. In another mixing bowl add pineapple, oil, eggs, banana, and vanilla, whisk to combine. Add the wet mixture to the dry mixture. Whisk to combine.
Line about 18 cupcake tins with cupcake liners. Lightly spray with baking spray (I like bakers joy). Fill the tins about 3/4 of the way up with batter. Cook on middle rack of oven for about 30 minutes or until a toothpick comes clean, rotating halfway through. Allow cupcakes to cool on a cooking rack before frosting.
For frosting
In the bowl of a stand mixer fitted with a paddle attachment add cream cheese, butter and vanilla. Mix on medium low speed for 3 minutes.
Turn the mixer to low and slowly add the confectioners sugar followed with the salt. Once all sugar is in, turn mixer to medium low and mix for 1 minute.
Pipe frosting onto cool cupcakes with piping bag or gallon Ziplock.
Chilled Vietnamese Salad with Sous Vide Strip Steak
a light and refreshing dinner for muggy charleston summer nights
Sometimes you want a steak without all the heaviness. This Vietnamese-influenced vermicelli dish can be made ahead of time, and is best eaten outside with a warm ocean breeze.
Dressing (nuoc cham)
1 tablespoon rice wine vinegar
1 teaspoon red pepper flakes
1 clove garlic, minced
1/4 cup sugar
3/4 cups water
1/4 cup fish sauce, preferably Red Boat
3 tablespoons lime juice, about 1 1/2-2 limes
In a microwave safe bowl, microwave the rice wine vinegar, red pepper flakes, and minced garlic on high for 30 seconds. Whisk the sugar to the vinegar mixture. Once dissolved, whisk in water, fish sauce, and lime juice. Store in the refrigerator until used. Best made a couple hours before or up to 3 days. Red pepper flakes can be subbed for a fresh jalapeño minced, to taste.
Sous Vide Strip Steak
3 tablespoons smooth peanut butter
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons lime juice, about 1 whole lime
2 teaspoons dried, ground ginger
2 teaspoons dark brown sugar
2 teaspoons sambol chile garlic paste
1 1/2 teaspoons fish sauce, preferably red boat
2 cloves minced garlic
1 steak tenderloin
Preheat sous vide to 131 degrees. Combine all ingredients in a bowl and whisk to make marinade
Place steak tenderloin in a vacuum sealed bag or zip lock and cover with marinade. Vacuum steak or squeeze as much air as possible out of the ziplock bag and seal.
When the water has reached temperature, cook steak for an hour an a half.
Line a baking sheet with aluminum foil. Take the tenderloin out of the bag and place on sheet tray, covering with marinade. Broil on high until the top side of the steak is beautifully charred.
Allow steak to rest for about 8 minutes before slicing.
Noodle Salad
1/4 pack of vermicelli rice noodles
1/4 english cucumber quartered long ways and sliced
1 package of kale slaw mix
fresh cilantro
fresh mint
toasted sesame seeds or toasted and unsalted peanuts
Instructions
Soak rice noodles in cold water for 30 minutes or until pleasantly tender (very important to taste here!). Drain noodles and store in fridge in a bowl with paper towel underneath to catch any excess moisture until ready to serve.
In a large bowl toss noodles and kale slaw mix. Slowly drizzle in nuoc cham dressing until noodles and slaw are appropriately coated to taste (also very important to taste your food on this step too people). Note: The dressing is really thin, but has lots of flavor. There won’t look like there is much on the there, but it will taste delicious.
Place noodle salad mixture in serving bowls. Top with sliced steak, freshly torn mint and cilantro, and sesame seeds and/or peanuts.
Cherry Soda Poached Beets
a little bit country…
Cheerwine is a regional soda that has a serious following. If you’re not lucky enough to have them in your area, grab a Dr. Browns instead.
9 medium red beets, washed and topped
2 cans cherry soda, such as Dr. Browns or Cheerwine
1 cup water
3 tablespoons salt
3 bay leaves, preferably fresh
1/4 cup canola oil
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 small shallot, minced
3 tablespoons of loosely picked dill
Maldon sea salt flakes, to taste
Instructions
In a large sauce pot add cherry soda, water, bay leaves, salt, and beets. Make sure beets are covered. If not, add more water.
Bring to a light simmer. Warning: you are going to want to keep a close eye on this. The soda is going to want to explode everywhere, don't let it.
Cook the beets until they can be poke with a paring knife with no resistance. Depending on the beet, this can take anywhere from 20 mins to 45 mins.
While the beets are cooking, in a small mixing bowl add shallots, dijon, and vinegar. Whisk vigorously and slowly drizzle in canola oil. Set aside.
Once beets are cooked, remove from heat, drain, and peel with a paper towel. Cut the beets into quarters or sixths depending on their size.
Place beets in large mixing bowl and toss with enough vinaigrette to coat. Once beets are coated, fold in dill. Serve while warm topped with Maldon sea salt to taste.
Grilled Broccoli Rabe with Feta
My favorite veggie to throw on the grill when we’re cooking outside
We’re lucky to have a pretty temperate climate down here in Charleston, which means I can get out of the hot kitchen and grill outside pretty often. These veggies can be a crudité before the main meal, or a nice addition to grilled proteins.
1 bunch broccoli rabe (about 1 lb.), trimmed to remove tough, thick lower stems
¼ cup extra-virgin olive oil
6 garlic cloves, sliced
1 teaspoon crushed red pepper
½ teaspoon kosher salt
¼ teaspoon black pepper
4 ounces (1 cup) crumbled feta cheese
Instructions
Heat grill to medium (350°F to 450°F). Soak broccoli rabe in cold water to cover, then drain. Grill broccoli rabe, uncovered, turning once, until florets are slightly charred and stems are tender-crisp, 3 to 4 minutes per side. Remove from grill and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium. Add garlic, and cook, stirring constantly, until light golden brown, about 1 minute.
Add crushed red pepper, and cook, stirring constantly, until fragrant, about 30 seconds.
Add broccoli rabe, and cook, stirring often, until warmed through, 1 to 2 minutes. Sprinkle with salt and black pepper, and transfer to a large platter.
Top with feta, and drizzle with remaining 2 tablespoons oil. Serve immediately.