Eggplant in Spicy Chiles

Prep Time: 45 minutes | Cook Time: 40 -50 minutes | Total Time: 1 hour, 25 minutes | Serves: 6

“Galaxy of Stars” eggplant is one of the most beautiful vegetables I have ever seen. Stunning. My husband and I found these at a semi-local Amish farmers’ market in Tellico Plains, Tennessee. It was a busy Saturday at Tellico Community Farmers Market so I was happy they had not sold out of this vegetable.

I love eggplant. I always have. My husband, not so much, but I was determined to win him over. Let’s add a lot of heat and smokiness.

I could’ve added chili powders, such as arbol and chipotle, but I wanted the real deal… dried chilies. Not to mention, I’m getting into a dried chilies kick right now. I have a refried bean recipe I am developing. Yummy. Hopefully that one will show its beautiful face here soon.

This recipe is not for the faint of heart. It. Is. Spicy. You want to serve with cold milk or some sour cream to cool the heat. Seriously. It’s pretty powerful, but sooo good!

Eggplants are keto/low carb! They contain some good amounts of potassium and fiber. Being high in antioxidants is a plus, too! (healthline.com) Did you know that eggplant is actually considered to be a large berry?

Other countries call eggplant an aubergine, so if you see recipes with this term, it’s your eggplant at the farmers’ markets and grocers. Choose eggplants with glossy, smooth skin.

Serve the spicy eggplant as is, or over rice, quinoa, lentils, etc. This is a vegetarian recipe, but you could certainly add a protein of sautéed chicken, salmon, or a hearty NY strip steak.

Super easy, SUPER delicious!!

You can substitute other veggies, such as cauliflower, for the eggplant. You may need to adjust cook time.

Love eggplant, too? Try my Hoisin Eggplant, Ratatouille, Best Veggie-Bacon Grilled Cheese, and Roasted Vegetable Panini.

Enjoy!

Mediterranean Rice Pilaf with Artichokes, Capers, and so much more!

Prep Time: 15 minutes | Cook Time: 15 – 20 minutes | Stand Time: 5 minutes | Total Time: 40 minutes | Serves: 6

The term “Mediterranean” in the food world covers a beaucoup of ingredients, flavors, and aromas. Labeling a recipe Mediterranean doesn’t really guide the reader very well; a title like that can give the wrong assumption or be misleading.

Adding only two of the flavorful ingredients into the title was enough to introduce you into a flavor profile that, I hope, will pique your taste buds’ interest.

Not an everyday spice in American cuisine, Sumac can turn more into a hunting expedition at the grocery store. (Then again, there are lots of spice companies online.) Sumac has a bit of a sour tanginess similar to lemon juice, which I guess is why I’m a fan. Plus, there’s an earthiness lingering within this spice. Use a freshly-opened bottle, or at least less than 6 months since opening, or it loses its potency. That’s the downside to this spice. Here are other recipes that I created that use the sumac spice to help you use up that bottle.

You have the option to cook your rice in a rice cooker. I love mine! It’s an earlier model of Zojirushi. Rice can be cooked according to the manufacturer’s instructions. Include the resting time if it is suggested. I have definitely found that rice cookers are pretty much fail-safe. Yay for a successful dinner. 

The rice is excellent on its own, cooked in that flavorful liquid, but combined with the veggies, it becomes outstanding!

Enjoy!

Simple Roasted Radishes

Prep Time: 20 minutes | Cook Time: 40 – 45 minutes | Total Time: 1 hour | Serves: 4 – 6

This underrated vegetable needs more attention. I believe most people use them raw, sliced on salads, and that “biting/spicy” flavor is all they know. But, if you roast them in the oven as you would any other veggie (just with oil, salt, and pepper), you’ll be amazed at the transformation… they’ll morph into a mellow, flavorful side dish.

This recipe sat in my drafts for about 8 months until I received a couple of pounds of fresh-from-the-garden radishes! What a gorgeous vegetable, and a motivation to bring this recipe back to life.

Radishes can be purchased already washed and trimmed in plastic bags in your produce section. I still scrub them even though the bag boasts “washed and ready.” They usually need a good rinsing and some extra trimming.

You might find radishes in bunches, with the green tops available as well. Look for them at farmers’ markets in March through November. These must be scrubbed and trimmed. Be sure, either way you buy them, that you cut out any splits. Dirt and germs can get down into those crevices. The leaves are edible, too. You can sauté them in a little bit of olive oil with salt and pepper until wilted. Or, if you own bunnies, they love the tops!

Radishes are packed with goodness. There is a long list of vitamins and nutrients packed into these beauties. And the health benefits are pretty impressive, too. Check out this informative article by herbazest.com. 

As you can see in the photos, the bright red color fades as they are roasted. They lose some of their bright color, and the thin skin wrinkles in the heat. But that’s only aesthetics. Radishes are rich in antioxidants, potassium, and vitamin C.

The radishes can be washed and trimmed up to 2 days in advance, which can help with time management when you’re making multiple dishes for a meal.

Next time you need a side dish and the usual potatoes or broccoli just aren’t exciting enough, roast radishes for a change-up that might become a weekly recipe!

Enjoy!

Sweet Potato Risotto with Rosemary and Gorgonzola

Prep Time: 1 hour | Cook Time: 1 hour, 45 minutes | Total Time: 2 hours, 45minutes | Serves: 6 – 8

This recipe is for the blue cheese lovers! I have listed Gorgonzola, a milder blue, but you may reach for the Roquefort instead. Blue cheeses are quite strong in large amounts, so don’t go gung-ho either. I threw in a third of a pound the first time I made this recipe. That was regretful. From there on, it’s been only about half an ounce for the blue I added. Taste the cheese prior to adding it to the dish, please.

This recipe was actually born from a shopping trip to HomeGoods. The lovely serving bowl was the inspiration for the following recipe. (I don’t do this very often, thankfully.)

Try your best to use unsalted or low-sodium stock/broth. The Gorgonzola cheese has an element of sodium, so you don’t want to overpower the risotto to the point of no return. Taste the Gorgonzola before you begin the recipe so that you’ll have an idea how to season from the get-go.

I suggest roasting the sweet potatoes in the oven for the best texture. You could do this in the air fryer if you want, or even in the slow cooker. Please, do not cook them in the microwave. I place a sheet of foil on a small baking sheet and bake them. The sweet potatoes can “weep” where they were pricked so the foil makes an easy cleanup!

My husband and I popped into a “plant sale” at the University of Tennessee Arboretum in Oak Ridge, TN recently and I found a fairly large plant of rosemary that is often used as “bushes/greenery,” but also certainly used for culinary uses. This recipe was in the back of my mind and as I chose this pretty and fragrant plant. I also realize I probably should have bought two. It may be half gone in a few months.

The combination of sweet potato, Gorgonzola and fresh rosemary is just scrumptious. Please, do not omit a flavor or substitute.

Enjoy!

Cowboy Beans

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Serves: 8 – 10

I came across an old recipe that had my scribbles of changes and notes that I had made and about a quarter of the paper torn off… probably to make more notes about something else. I laughed at myself, how 20 years later, some things stay the same…my note-taking and good food!

I jot down a lot of notes and on just about anything. There are recipe notes on napkins, on the backs of blank checks in my wallet, and some written on the back of sermon notes from my pastor’s message (I guess I just told on myself there, ha). There are some things that you hear or see that give you great ideas and you just don’t want to lose them.

My husband is always telling me to keep everything on my phone, and always have a backup of a backup. I should really follow his instructions…. I might not always be able to find that napkin.

Back to the “old recipe”… The title was for Cowboy Beans and I remember marking off ingredients and substituting others. But, the biggest change was the addition of ribeye steak, shredded and flavored throughout the thick stick-to-your-ribs beans.

These Cowboy Beans are a great addition to a backyard barbecue (or stovetop barbecue if you have an inch of ice and 6 inches of snow outside.) That was our weather this February and my Michigan-born husband grilled anyway, and it was worth it. Then my high school culinary son and I cooked steaks on the stovetop with the basting method using butter, oil, thyme, and garlic. Wow. Just Wow.

This dish may be a carb nightmare, but if you’re not watching your carb intake, these are just down-right enjoyable!

Feel free to change up your meat. As I mentioned before, I have used shredded ribeye steak (my fav) or slow-cooked beef short ribs. Here I used ground beef and Italian sausage since it would still be delicious and hearty, and it’s probably the most convenient. You could serve this meatless, but not at my house.

Enjoy!

Tomato Deviled Eggs

Prep Time: 20 minutes | Cook Time: 13 – 14 minutes | Chill Time: 15 minutes |Total Time: 50 minutes | Serves: 12

This is not an April Fool’s joke. Do not adjust your screen.

Tomato paste gives color, flavor, and slight flair to the traditional deviled eggs. But, there is so much more that elevates these to Wow.

Deviled eggs are a traditional Easter side dish or appetizer here in the United States. It seems to reflect spring, something we are happy to embrace after the cold, snowy days behind us and sunny skies, blooming flowers, and potlucks to look forward to.

Steaming the eggs instead of boiling them seems to bring more success of easy-peeling. If you have a method of making “easy-peel” hard-boiled eggs that works for you, by all means, continue to use it. The first time I saw the steaming method, it was on a video by America’s Test Kitchen. Now the recipe is everywhere online.

I have avocado mayonnaise listed in the ingredients. You are welcome to use regular mayo. My family has steered away from seed oils as much as possible, but you can certainly use regular mayo in this recipe. I recommend Duke’s Real Mayonnaise (with the yellow label).

Smoked paprika is not just smoked paprika. First of all, the fresher the product, the better the flavor and aroma. Second, brands matter. Small businesses that specialize in spices are marks above the “national brands.” You know, the ones with the red caps? I have been ordering spices from 3 spice-specialty stores that are just incredible. If you’re interested, message me, and I can pass those companies along to you.

I chose Hungarian Smoked Paprika due to its rich color and intensity of flavor. You can certainly use a more common smoked paprika. They can often be found at Home Goods stores.

The recipe comes together easily, especially if you’ve made deviled eggs before. There are steps, but nothing difficult. The recipe can be easily doubled.

Love deviled likes like I do?? Check out my other recipes with lots of flair! Thai Deviled Eggs, Greek Deviled Eggs, and Curried Deviled Eggs.

Enjoy!

Beet and Strawberry Salad with Balsamic Vinaigrette

Prep Time: 30 minutes | Cook Time: 1 hour – 1 hour, 30 minutes | Total Time: 2 hours | Serves: 6

Getting your hands on a Strawberry Balsamic Vinegar is not mandatory for this recipe, but, come on.. Why not?? There are many other uses for a delicious vinegar like this! Drizzle over ice cream, pair with an excellent-quality extra-virgin olive oil as a salad dressing, or combine with granulated sugar and fresh strawberries to macerate and serve atop strawberry shortcake! Those are just a handful of ideas.

I have been gifted a bottle of Strawberry Dark Balsamic Vinegar from Abingdon Olive Oil Company. This Beet and Strawberry Salad gets a double dose of the fruity flavor…fresh berries and a Strawberry Balsamic Vinaigrette in a mouthful of Wow.

The steps can be divided over a couple of days if necessary for your schedule, making this salad de-licious and convenient, not to mention beautiful.

Many homemade vinaigrette recipes call for a sweetener such as honey. I did not add that to this recipe because it allows the sweetness of the balsamic to shine!

The recipe calls for the vinaigrette to sit at room temp for an hour, then strain through a fine-mesh sieve to remove the solids. It is not a must to strain, if you want the tiny bits of shallot, garlic, and herb.

If your beet greens are healthy and not wilted, check out my recipe for Beet Greens! No waste.

Enjoy!

Jalapeno Garlic Cheese Grits

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Serves: 6

This recipe and its photos were in dire need of a makeover. This overdue update is super-delicious and easy! Jalapeno Garlic Cheese Grits are the perfect side dish to barbecue, chili, burgers, steaks, and more! Or just make them to eat as a midnight snack later.

The original recipe called for instant grits. Yes, that’s a convenience, but experience has taught me more about patience, flavor, and technique.

I discovered Southern City Flavors in my local Publix and was delighted to find out they are locally made in my state, in Franklin, Tennessee. They are family owned and operated and also offer jams, barbecue sauces, olives, salsa, and more!

I guess you could say that grits are definitely an iconic southern food. I grew up eating grits warm with butter. I can recall seeing them on menus as a kid. I’m pretty sure Cracker Barrel still has grits on their menu.

My husband, who is from Michigan, had never heard of them before moving to Tennessee. He told me his first impression was, “Why would anybody eat this stuff?” I have to admit, he was probably right because I remember many, many bland bowls of grits.

Roasting jalapenos in an oven gives a better flavor than throwing in fresh jalapenos. If you can char them over a smoking charcoal grill, that would be amazing! But, this recipe doesn’t call for quite that much planning and theatrics. Using your oven does a nice job of blistering and charring, but you do need to use a timer and keep watch.

I have extra-sharp white cheddar, (regular) cheddar, and Asiago cheeses in the ingredient list, but feel free to change those up. Gouda, Fontina, and other good-melting cheeses will do well for this recipe.

Enjoy!

Sweet Potato Galette with Thyme and Lemon

Prep Time: 2 hours | Cook Time: 45 – 55 minutes | Total Time: 3 hours | Serves: 8

Mmmmm… most people probably think of a fruit filling when they hear the word “galette,” but I really wanted to go a little beyond the traditional, something with flair. This French free-form pastry is simply composed with a crust and filling. The fillings can be sweet or savory, and are so versatile that you can make a galette into a side dish, appetizer, the main dish, or dessert. You can make them the sharable size that serves 8 (as this recipe instructs), or small enough to satisfy one.

They do take a little planning, but once you make a couple galettes, you’ll learn the process and will be able to whip them up for any occasion.

#1: Read through the recipe a couple of times. There’s a lot to this recipe, but it is so worth it.
#2: Mise en place: have as much prepped as you possibly can.
#3: be sure you have transferred the rolled dough on parchment before adding the sweet potatoes. It is a hassle to transfer the filled dough from your cutting board to parchment. (Please, just trust me. Don’t ask me how I know.)

I went on a short galette kick and made my Chipotle Sweet Potato Galette with Pepper and Parmesan Crust and this savory Sweet Potato Galette with Thyme and Lemon. Garlic and thyme come together in the filling, melded between layers of thinly sliced sweet potato. But it doesn’t stop with the filling. My crust had to have some personality, too. The crust adds a little zing from lemon zest, and freshly-cracked black pepper adds some “bite” and heat. It is a mouthful of WOW.

Just a few things beforehand… You’ll need to clear off some counter space for rolling out the dough (into 14 – 15” actually) and a microplane helps zest the lemon into fine flecks for the dough. Be sure to chill the dough before rolling it; it’s a very soft dough.

Don’t worry about making the dough perfectly round or the edges perfectly trimmed. A galette is a freeform wonder. Enjoy making it. Have fun with your food.

If you don’t have a mandoline, a very sharp knife and cutting board will work fine for slicing the sweet potatoes. Mandolins are super-handy, though.

I have used a combo of traditional orange sweet potatoes and purple sweet potatoes we found at an Amish Farmers’ Market in Englewood, TN. I used the purple in our Thanksgiving sweet potato casserole this year, and it was so fun! We found them to be slightly sweeter than the orange variety. You can use all orange sweet potatoes!

The dough can be halved and made into 2 smaller galettes.

Recipe and photos updated 12.13.2025.

Enjoy!

Fried Green Tomatoes with Remoulade

Another Lowcountry recipe inspired by a recent trip to Charleston, NC with my daughter. If you’ve never experienced Lowcountry cooking, just make the trip to the east coast! Fried Green Tomatoes make an appearance on almost every menu. So delicious! Experience crispy breading, slightly tart tomatoes, and (usually served with) a savory dip.

Mise en place is a must! Have all your ingredients prepped and ready to go. Even have the Remoulade made beforehand. The process for Fried Green Tomatoes moves quickly and requires your attention. This recipe does not do well having to wait on you in the middle of the process. Trust me.

Your oil temperature does matter. Probably every “fried green tomatoes” recipe you read will tell you to heat your oil to 350 degrees F. If the temperature of your oil is too low, the breading will become a soggy mess. If the temperature is too high, prepare for burning the breading. Goldilocks, aim for 350 degrees F. It’s just right.

Speaking of oil temps… an infrared (laser) thermometer is super-helpful for maintaining your oil temperature. It’s easier than a probe thermometer in this case. My husband has one due to his job, so we had one conveniently at the house. But, if you fry often, it may be a good investment. They’re not outrageously expensive if you’re going to get a lot of use out of it.

Old Bay is salty! Start with adding 1 teaspoon to the Remoulade, and tasting after combining all the ingredients. Add more, ½ teaspoon at a time, until desired tastes.

Green tomatoes are firm, a big tart, having not turned red and sweet yet. When you purchase your green tomatoes, you don’t have a long time before putting them through this recipe. They’ll start to turn yellow-ish and red-ish and begin to sweeten the longer they stay in the counter. You have a window, so keep that in mind.

Seriouseats.com has some wonderful information and guidelines for fried green tomatoes!

I love the brine from a jar of cherry peppers for the acid in this dish. Some other online recipes call for vinegar, lemon juice, caper brine, etc., but I prefer the cherry pepper’s brine. Banana pepper brine will work well, too, if that’s what you have in your fridge. I use cherry peppers in my Pimento Cheese, Russian Dressing, and Tangy Tuna Salad.

Enjoy!