Sheet Pan Stuffing with Pancetta

You know what’s super fun? Making it yourself when for years you only used the stuff in a box. I mean, I always “doctored” up the box stuffing, too. Added fresh onion, garlic and herbs with some additional seasoning. I still have a box in my pantry – which I am sure I will stillContinue reading “Sheet Pan Stuffing with Pancetta”

Bolognese Style Sloppy Joes

Sloppy Joes remind me of being a kid. Remember those “manwich’s” from a can, just add beef? On hamburger buns? This is a very grown up version, made with italian sausage, a slow simmering sauce and served on a quick homemade rosemary, garlic focaccia, with shaved parmesan cheese. I could eat it every week. It’sContinue reading “Bolognese Style Sloppy Joes”

So, you want to charcuterie?

Want to wow your friends? Impress your neighbors? Inspire your Facebook and instagram followers? Feel like you can’t “cook” but still want to do something more than order pizza when your family comes over? I have just the thing for you! First, don’t be intimidated by the word charcuterie (pronouced ‘shahr-ku-tuh-ree’). It really just meansContinue reading “So, you want to charcuterie?”

French Onion Soup

It is a difficult thing for me to not order the French Onion Soup every time I see it on a menu. There is something so comforting and satisfying about the delicious broth, perfectly softened onions, with a toasty crouton and gooey cheese… Who wouldn’t want to try every single different chef’s take on this?Continue reading “French Onion Soup”

Low-Country Chicken and Dumplings

My parents both spent most of their growing up years in or around the waters of South Carolina. Dad’s heart is in the marsh and Mom’s toes (literally and figuratively), the sand. Dad often says that God created the South Carolina low-country last, everything before that was just practice. Mom and Dad moved inland toContinue reading “Low-Country Chicken and Dumplings”

Three Meat, Three Cheese Lasagna

This lasagna is made by first putting together a slow cooking Ragu and then layering it with the noodles, cheese and a b├ęchamel sauce for extra creaminess. There is very little tomato in the Ragu so it’s not what you would expect to get in most Italian restaurants in Atlanta. My husband prefers that, becauseContinue reading “Three Meat, Three Cheese Lasagna”