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!

Thanksgiving Herb Dressing

Use a bread loaf with a bit of heartiness to it. I use half French loaf and half sourdough loaf. My local Kroger actually carries breads that have few ingredients and are super-delicious.

Use fresh herbs. The flavor and texture will be much better than using dried. This time of year of fall and winter, most grocery stores are beginning to carry more herbs than usual. Hopefully, you’ll be able to find them in your area. If not, ask a friend or someone you know that has an herb garden and ask if you can have some in exchange for some tasting of this awesome dressing!

I also use Butter Infused Olive Oil by Abingdon Olive Oil Company for the oil in this recipe. It is one of my “everyday” oils. Sauteing the veggies with oil and butter gives you tons of flavor with less chances of burning. I love the flavors of the two fats in this recipe.

The prep time is lengthy because of the dicing of the veggies and pulling the herbs from their stems, but the end result… you’ll be rewarded for your efforts!

Enjoy!

Au Gratin Potatoes

Prep Time: 20 minutes | Cook Time: 1 hour, 30 minutes | Stand Time: 15 – 30 minutes |Total Time: 2 hours, 10 minutes | Serves: 8

I am collaborating with The Spice and Tea Exchange in Blowing Rock, NC. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste as you browse. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.

There are some spices that have just stolen my heart. One of my absolute favorite products is Onion Obsession Spice Blend, and the name truly tells of its secret. You’ll become obsessed, too, on how many recipes you can add this super-flavor spice blend.

Au Gratin Potatoes are a great side dish for Thanksgiving, Christmas and Easter. Switch out your regular mashed potatoes for this cheesy and creamy potato side dish.

I won’t split hairs, well – maybe a little – that there are actual differences between “au gratin” and “scalloped” potatoes. From adding cheese to not adding cheese, to the thickness of the sliced potatoes, one dish does differ from the other. Thekitchn.com has this article full of info.

Mise en place is essential here. Have all things prepped… scrub the potatoes, dice the onion and garlic, shred cheeses, etc. Reading through the recipe thoroughly beforehand is always a good practice.

Higher fat dairy, such as heavy cream and whole milk are less likely to split and make your sauce look curdled. They also make your sauce richer and creamier, and who would not like that?

I would not bake these potatoes at a higher temperature than 350 degrees. Higher temps can cause your sauce to split and more oil to collect on the surface of the potatoes. Which, by the way, if you do have some oils that have surfaced, a folded paper towel can be gently dabbed to soak that up.

You are making gourmet Au Gratin Potatoes here. Please, I beg you, do not use Velveeta or a package of pre-shredded cheese in this recipe. Go for a gourmet melting cheese… Fontina, Gruyere, Parmesan, white extra-sharp cheddar, etc. Pre-shredded cheeses do not melt as well anyway, so buy a block of something awesome and shred it yourself. Gruyere is a classic in an Au Gratin dish.

(The photo with the blue dish is the recipe made with Russet potatoes.)

I have listed Gorgonzola cheese in the list of ingredients. It’s not a “must” in this recipe, but highly recommended (or I wouldn’t have put it there). There was a recipe on Epicurious decades ago called “Scalloped Potatoes with Three Cheeses” and this lovely blue was super delicious in it!

So, here’s your recipe for Au Gratin Potaoes… thinly sliced, cheesy, and perfectly baked. Yum. I dare you to take this to a potluck. You may be pressured the rest of your life to bring it for every occasion.

Enjoy!