Category Recipes

The goods

White Chocolate Bread Pudding- Straight from DAK Catering Recipe Book

Carroll 2 Comments

I mentioned that I started my culinary career at Disney’s Animal Kingdom (DAK) Catering department.  It was a super small team- at most 7 people.  We got to be very close, and have always remained like family.  We executed amazing events that we surprised ourselves with.  Hundreds and thousands of guests were fed out of a tiny little kitchen and with a pretty green bunch of cooks.   Luckily we had a few veterans that led us, and gave us all a great culinary foundation.  

Full of good memories and full of amazing food!  My favorite recipe that I took away from “DAK Catering” is the White Chocolate Bread Pudding.  I love this- so perfectly sweetened, lots of rum and deliciously rich.   Loved it enough that when Sir Wes and I got married (he was one of the seven that worked with me); we served it at our wedding as a nod to where we met.

After 7 years of happiness, Sir Wes and I are still celebrating with it!  Happy Anniversary to the guy, that drove me crazy every day; and who later became my best friend and partner in life.
Ingrediants

  • 12 oz. loaf butter pound cake, few days old is perfect as it absorbs nicely
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup milk
  • ½ cup Myers Rum
  • ¾ cup sugar
  • 1 teaspoon ground cinnamon
  • 8- 1 oz. squares white chocolate, cut in large chunks
  • 8- 1 cup oven proof mini casserole dishes

Directions

Slice pound cake into 1 inch cubes and place evenly into mini casserole dishes.  In a mixing bowl, combine eggs, cream, milk, rum, sugar and cinnamon and blend well.  Pour even amounts into the casseroles, filling to almost the top.  Distribute the chocolate evenly around the casseroles, leaving a few pieces on the top of each dish.  Put the casseroles on a baking sheet in case they bubble over and bake for 45-50 minutes until center is set.   Best to serve right out of the oven as they soufflé up and look awesome with the rise.

Makes 8 servings. 

Putting the white chocolate on top lets it get nice and toasted- this is the best bite of the dish. 

I think to this day, we would all agree it was the best team we have worked with, and probably had the most pride in what was accomplished.  And this bread pudding is definitely the dish that has been most requested in my life. 

Cheers to a wonderful family born thru work, and a continued life time of happiness to my best friend.  Happy anniversary Sir Wes!

Spanish Turkey Meatball Stew

Carroll 3 Comments

The last few months of the year always seem to fly by for us and most people I know.  That school thing, all the holidays to celebrate, after school activities, birthdays, family visits, busy work seasons, ect, ect, ect…. This year is no different, so we try to come up with some dishes that can work with our busy schedules.   Soup is always a great option for quick and tasty meals, stews and chilies as well.  

I am not a big beef eater, but you could substitute your favorite meatball recipe if you like.  Change the tomatoes and chicken broth to low sodium and make it even healthier.  I never notice the change in flavor when using low sodium items, as long as you pack the dish with full flavor fresh veggies and herbs.

Inspired by Food Network Magazine, October Issue

  • 1 ¼ pound ground turkey meat
  • 1 jalapeño, seeds removed and chopped fine
  • 2 tablespoon diced onion
  • 1 egg
  • 1 green onion, sliced fine
  • 3 tablespoon breadcrumbs
  • Kosher salt
  • Ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2/3 cup diced yellow onion
  • 5 garlic cloves, minced
  • Kosher salt
  • 1 teaspoon smoked paprika
  • 1 cup sliced carrots
  • 2 14 ounce can of diced fire roasted tomatoes
  • 2 cups chicken broth
  • 1 15-ounce can chick peas, drained and rinsed
  • 1 15-ounce can hominy, drained and rinsed
  • ½ cup chopped cilantro

Start by forming the meatballs, by combining the turkey meat, jalapeño, 2 tablespoons of diced onions, egg, green onion, breadcrumbs and a dash of salt and pepper.  Mix very well and form into 2 ounce, quarter size meatballs.  Set aside and prepare stew.

Heat the olive oil in a large skillet over medium high heat.  Add the onions, garlic and a sprinkle of salt and sauté for a few minutes.   Add the paprika and carrots and sauté another minute.  Pour in tomatoes, chicken broth, chick peas, hominy and cilantro and bring to a gentle simmer.  Gently add the formed meatballs into the simmering stew and allow to cook thru- about 6-8 minutes, rotating half way thru. 

Serves 4 and reheats with even more flavor!

This stew is a great answer to late days on the job, afternoon soccer practices, Friday night football games and lazy Sundays!

Enjoy!

Pink and White Cookies to Kick Off National Breast Cancer Awareness Month- Pinktober

Carroll 1 Comment

By the time October starts the fall season is in full stride, leaves are turning, pumpkins are everywhere, costumes are being dreamt up and football is underway.  The big deal about October that sets it apart from the other autumn months is the focus on boobs.  October is National Breast Cancer Awareness Month, the time of year when the Pink Ribbon becomes as iconic as the Halloween Pumpkin.  The sweet little pink ribbon reaches millions, and unfortunately most people have their own story to share. 

I shared my story last year publicly for the first time.  It was a big deal for me to write about, and to open up about it.  I hate being in the spotlight, getting unwanted attention, especially considering my experience with breast cancer was so minimal compared to others. 

Since I told my story I have had several friends and strangers come to me with their experiences, or come and tell me that they always felt Breast Cancer was one of those, “can’t happen to me” things- and that reading my story taught them it can happen to them.  There is even been a sense of humor about it; High Fives to the Pink Ribbon Warriors, as if we were a club!  In the end of the day, I am glad that I was able to affect even just a handful of people. 

The last year I was blessed to avoid another occurrence, as I have had Phyllodes Tumors, which have the habit of regenerating, rather than spreading.  There was a long month that the doctors had found what might have been a reoccurrence, luckily it was discovered as benign.  The worst part of Phyllodes Tumors is that we are always waiting for a reoccurrence, but my family is getting pretty good at handling the stress of waiting.   

And while I am on my soapbox, here is a new twist on a New York favorite cookie-

Slightly modified recipe from Martha Stewart

Ingredients 

  •  1 cup all-purpose flour
  •  2/3 cup cake flour, not self-rising
  •  1/2 teaspoon baking powder
  •  1/4 teaspoon salt
  •  2 large eggs
  •  3/4 cup granulated sugar
  •  1/2 cup milk
  •  6 tablespoons unsalted butter, melted and cooled
  •  1/2 teaspoon pure vanilla extract
  •  1/2 teaspoon pure lemon extract
  •  2 cups confectioners’ sugar, sifted
  •  2 tablespoons light corn syrup, plus more if needed
  •  1 individual Raspberry Ice Crystal Light On The Go or Raspberry extract

Directions

  1. Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
  2. Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
  3. In a small bowl, combine confectioners’ sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
  4. Sprinkle Crystal Light Powder/Raspberry extract to remaining icing. Stir until smooth adding more until you reach desired shade of pink.  Add additional corn syrup to thin to desired consistency, if necessary. Spread pink icing over second half of each cookie. Allow cookies to set, about 10 minutes.

Check your breasts, don’t believe you’re invincible.  In the meantime, support Breast Cancer Awareness, take part in this important cause- raise money, talk to friends, volunteer, make cookies, feel boobs, wear pink!

Caramelized Apple Upside Down Cornbread Cake

Carroll 4 Comments

Yesterday was the first day of fall; did you know it didn’t start until 10:49 AM?  So those of you celebrating at Starbucks with your Pumpkin Lattes before…well, you cheated :).   I love the fall season and all the gifts it brings, even in Central Florida, where we seem to skip the refreshing cool, breezy days, you still see the harvest being celebrated despite the warm, sticky temperatures.

Pumpkins, apples, caramel, corn, root vegetables, and squashes are being turned out by women across the area, the same ladies that are forcing the jean and boot season to start as soon as the highs fall below 90.  I have learned after years of living in Central Florida to reluctantly join them, otherwise I’d miss the autumn season entirely. 

When I was at the College of Charleston I took a trip with friends to the mountains to see the leaves change colors.  We stopped at a road side market, where I insisted on buying some apples to make fresh apple sauce.  After the grill was going and happy hour had started I was able to coerce my friends into peeling apples; which I then chopped up and threw in a pot.  They simmered for about 8 hours, never getting to the point of apple sauce but they did become somewhat of a trip mascot.  We certainly did cheer them on!  I only pretended to know what I was doing in the kitchen when I was in college (sometimes I still do a little of that) but my love of apple baking was ignited.

This dessert is straight out of the South, right on Meeting Street, Charleston SC.   It was adapted from a recipe in The Local Palate, developed by Chef Frank Lee of SNOB and Maverick Restaurants. 

Ingredients

  • 8 ounces butter, split in ½
  • 1 & ¼ cup brown rice syrup
  • 3 Granny Smith apples, peeled, quartered and seeded
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • ½ teaspoon kosher salt
  • 1 cup self-rising flour

Method

Preheat oven to 325.  In a heavy bottom, oven ready sauté pan over medium high heat melt 4 ounces of butter and 1 cup of brown rice syrup.  Arrange apples in the sauté pan round side down and remove from heat.  In a mixing bowl, beat eggs, buttermilk, ¼ cup of brown rice syrup.   Mix in cornmeal and salt, followed by flour.  Blend until just mixed and pour evenly over apples.   Bake for 35-40 minutes and cool for 5 minutes.

When ready to serve, place a large plate over the sauté pan (one with a deep surface as there is quite a bit of sauce) and gently flip.  Slice into wedges and garnish with whip cream and fresh apples.

Serves 8-10, depending how hungry!

A scoop of Brown Butter Ice Cream would be perfect to serve with this dessert- or even some of Chef Matt’s bacon brittle.  I am not a bacon eater, but I won’t keep you from adding it!

I told Sir Wes, that this would be a great appetizer if you replace the first butter with bacon and remove the brown rice syrup from the cornbread.  Bake it in small individual dishes and serve warm- bacon, apples and cornbread, sounds like a good combination.

Cheers to the beginning of fall, and of course the start of jeans and boot season!

Newsworthy Ginger Pumpkin Soup

Carroll 2 Comments

I had dinner with a few clients last week that were not only interested in planning their potential event; they also loved food- what a great conversation we had!  One of the questions they asked was how all the food based reality shows affect us, as Chefs.  I told him that most of us love it; the rise in foodies is great, as we now have even more opportunity to talk about our trade, our passion!  Most Chefs love what they do; they have to love it to be ok with the lifestyle it provides and we are more than happy to talk food with anyone and everyone. 

Another question that was asked was what dish am I known for, as a chef.  I’m not sure if I was just nervous, or my mind went blank but I really struggled with this question.  I gave a few answers after stumbling for a couple moments, but the question stayed with me causing me to think about the years of my career that led me to where I am, and what dishes or events stood out to me as milestones. 

Way back in 2006, I was working at the Disney’s Contemporary Resort, which not only catered in the convention center, but Magic Kingdom, Fort Wilderness, Wilderness Lodge, Richard Petty, and the Polynesian as well.  And in some cases we also would travel to one off locations- Orlando Science Center, private homes, even to the trails of Disney’s Wilderness Preserves.   One event in particular that stands out to me is a backyard holiday party that we catered.  It was at a lovely private home in downtown Orlando, with a beautiful yard and the most gracious hosts.  We drove our huge truck thru the old narrow neighborhood streets, and unloaded a kitchen, bars and tables up thru the driveway into the backyard which was transformed into a gorgeous dining venue under the old oak trees. 

A few hours later as the guests arrived, we were filling the backyard with scents of seared lamb and grilled beef.  I was busy roasting mini pumpkins and filling them with the soup I had made, which the guest adored.  Seconds and thirds were donned out with such pleasure.  There is no better reward for a chef then to have someone comeback for more, especially when you are just in the beginning of your career.  After the party came to a close, we packed the trucks up and drove back to the resort to unload.  Sitting next to the chef on the way home, he put his hand on my shoulder and told me I had done an incredible job, that’s all I needed to hear to fuel the culinary passion. 

The next week came and Chef asked me to write down my recipe for the soup; there was a food writer at the event and they wanted to share the recipe with their readers.  After I was sent a copy of guidelines for published recipe writing, something I still use today, I quickly sent off the recipe.  When I saw the recipe here I was pleased as punch. 

I would say this is one of my first dishes that I have been known for, and the best part is that today, almost 6 years later it still is a timeless dish! 

 Ingredients

  • 8 mini pumpkins
  • 1 teaspoon minced shallots
  • ½ teaspoon olive oil
  • 2-3lb pumpkin peeled, seeded, and diced ¾ “pieces
  • ½ cup brandy 
  • 4 cups chicken broth
  • 1 ¼ cup unsweetened pumpkin puree
  • Salt and pepper to taste
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon white wine
  • 1 ¼ teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • 2 tablespoons mascarpone cheese

 

Method: 

  1. Cut small round in pumpkin and remove the top.  Clean out the seeds and pulp.  Brush with a bit of olive oil and place on a baking sheet.  Roast in the 400 oven for about 20-25 minutes before serving.
  2. Sweat the shallots in oil until translucent.  Add the fresh pumpkin and sweat until fork tender.  Add brandy and allow to cook, reducing volume by half.  Add chicken broth and pumpkin puree; simmer for 30 minutes.
  3. Puree the garlic and combine with the wine and set aside.  Puree soup with hand held blender in batches.  Adjust to desired consistency with more chicken broth or water.
  4. A ½ hour before serving add a couple of tablespoons of the ginger and wine combo, cinnamon and fresh grated nutmeg to reach desired flavor.
  5. Serve with a spoonful of mascarpone cheese on top.

 Serves 8

** Note:  Adding the ginger to early or using the powder form can result in a spicier soup. With the dry ginger the longer a soup cooks with it the more of a peppery flavor it gets.

 Serving the soup in a mini roasted pumpkin is not only a creative vessel; but the flesh of the pumpkin enriches the soup adding an earthy complexity.

 To answer the question of what dish am I known for, this may be one of them, but to me it is more of an accomplishment that encouraged me to continue the path I was on.  We all have points in our career that are highs and lows, I would like to think both the highs and lows are equally important as lessons. 

Welcome to pumpkin season!

Barbeque Chicken Cornbread Ebelskivers

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Ever had an Ebelskiver?  They are basically a stuffed pancake ball, think of a flapjack with your favorite topping turned into a popper.  The Danish are credited for this traditional sweet breakfast treat, originally stuffing them with sweet cinnamon apples.  While the original apple flavor is hard to beat the versatility is seemingly endless. 

In honor of professional football starting this weekend (Go Steelers), I thought I would try a tailgate friendly Ebelskiver.  BBQ chicken and cornbread are two common dishes found at these football celebrations, and both would be perfect for an Ebelskiver.  

BBQ Chicken Cornbread Ebelskiver

Toss the chicken, barbeque sauce and scallions together in small mixing bowl.  Place your Ebelskiver pan on medium low heat.  When it is warm, add a tablespoon of batter into a well.   Add a tablespoon of the chicken mix into the center of the batter filled well.  Allow to cook for a few minutes and carefully rotate with 2 wood skewers.  Allow to cook another 2-3 minutes.   Repeat with remaining batter and filling.  This recipe makes about 16 Ebelskivers.

Does anyone else have to throw out the first pancake they make?  The first Ebelskiver you make, might not be the prettiest, but by the end you fill find your “juju”.    You can make the Ebelskivers the day before and reheat them in the oven the next day, great for a busy Sunday. 

These little guys can be made sweet or savory, how about chocolate peanut butter or maple walnut?  Turn them into savory with ham and gruyere or even turkey and brie.  Use pancake batter for sweet and lesson the sugar for savory. 

These are a great answer to the tired slider.  The poor slider is getting a bad rap for overuse, but we just can’t let it go-

You can buy a pan here– I recommend this one as opposed to others – the nonstick is durable and I have had a lot of luck with mine over the last 3 years-

They are simple enough to get the kiddoes involved as well.   The one thing I would warn everyone is….never put them on menu for 100’s of people.  It is just not a good scene- Ebelskiver for 800 people anyone?  Never again!!! 

Here’s to an injury free and exciting football season!  And Go Steelers!!

Clay Roasted Herb Chicken

Carroll 1 Comment

With the Fall season fast approaching, evident in all the magazines that have apples or pumpkins on the covers, the football fever that is spreading like wild fire, and the mad race to get the first Pumpkin Latte from Starbucks- who wouldn’t be ready to break out the jeans and the indulge in the comforting fall food! 

One of my favorite dishes to cook thru these months is herb roasted chicken- I just love the way the scents fill the house.   Over the last winter holiday, I picked up a Roasting Clay Kit from William-Sonoma and decided to finally use it to kick off the first College Football Weekend with a roasted chicken.  Unfortunately- William-Sonoma no longer sells the kit, however, one of these will be a little easier and equally tasty, I am sure.  Just perhaps not as fun. 

We have a jungle of basil and rosemary growing in our back yard, which filled the bird quite well.   Add an onion, cracked black pepper, a few tablespoons of butter smeared over the chicken, a healthy dose of kosher salt and the bird is ready. 

Just wrap it with some butcher twine so it cooks evenly and you’re set.

We covered the chicken with parchment paper to protect it from the clay before we rolled the clay out.  The clay was treated like pie dough- stretching it out to cover and secure the chicken.   We clinched the edges tightly to prevent any tiny air pockets.  Now into a 425 oven for an hour and 20 minutes.

We pulled the chicken out and allowed it to rest 15 minutes before taking the mallet to it (clearly, this is the best part). 

Our clay roasted chicken came out very flavorful and tender.  The clay trapped the juices and heat into the bird, giving us the most succulent chicken I have had.  Hands down.

I quickly added a Clay Pot to my wish list, I recommend you follow suit! 

Happy Football Weekend!

Grilled Fruit Tailgate Sangria (aka- Steelers Sangria or Crimson Tide Sangria)

Carroll 1 Comment

I can smell the pigskin in the air…Football season is approaching swiftly and we are ready!   Tailgate food may possibly be my favorite cuisine.   In an effort to keep it light and not ruin a week of dieting, I’ll be mixing up some light sangria.  And to keep in theme of tailgate grilling, I will throw the fruit on the hot grill too!

Tailgate Sangria

I loved grilling the fruit for sangria, it really brought out the earthy flavors of the wine and cinnamon.   The char on the fruit pushed the drink into fall with its smokiness.  It also softens the booziness of the liquor, making it very drinkable…. Beware 🙂

  • 2 Granny Smith Apples, sliced in eighths
  • 1 Navel Orange, sliced in eighths
  • 2 Limes, sliced in eighths
  • 2 bottles red wine
  • 1 cup orange juice
  • 1 cup diet cranberry juice
  • ½ cup cherry brandy
  • ½ cup orange curacao
  • ¾ cup simple syrup
  • 1 cinnamon stick
  • 36 ounces diet ginger ale, 3 cans

Over a hot grill, arrange the wedges on the racks and cook until fruit is just beginning to char, about 3-4 minutes per side. 

In a large gallon pitcher, combine the wine, juices, liquors, simple syrup and cinnamon stick.  Add the sliced fruit and chill overnight, (or at least a couple hours). 

When ready to serve, add the diet ginger ale to the sangria and pour over ice.

Makes about 1 gallon

Grilled Fruit Sangria

When I am at the grocery and see deep sales on red wine that I am unfamiliar with; I grab it up knowing that it will be perfect for sangria, if nothing else.   Some wine connoisseurs may disagree, but I see no reason to spend a lot of money on sangria. 

Red Wine is soaking up the grill flavor!

Grilled fruit would work great with white sangria as well; charred stone fruit with white wine would draw out the oak flavors of the white wine.   I am not a big chardonnay fan, so this would be a perfect answer to the bottles sitting on my shelf collecting dust. 

Any fruit will work if it is in season!

Cheers to football season, may the best teams win! Here we go Steelers and Roll Tide!

Mediterranean Quinoa Salad

Carroll 5 Comments

Summer vacation has caught up with us, which is evident in the tightness of our pants.  Time to lighten up and hopefully we can knock these extra pounds off before football season starts.  With this goal, we really try to kick up the flavors in our dishes, which helps to satisfy the rumbles in the tummy that a diet brings. 

Lemon, Feta, Tomatoes, Basil…perfect blend of flavors!

For some people quinoa sounds a bit intimidating, even exotic, which may make it seem unapproachable.  The good news is that it is very simple to cook, almost as easy as rice.  It also is very versatile, and can be used in place of pasta or rice in many dishes; but gives you much more nutrients.   Read more about Quinoa here.

Ingredients

  • ½ cup raw quinoa
  • ½ teaspoon finely chopped rosemary
  • zest of 1 lemon
  • 2 tablespoon lemon juice
  • 1 tablespoon white balsamic vinegar
  • ½ tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon diced onion
  • 10 grape tomatoes, split in half
  • 1 tablespoon chiffonade, sliced basil
  • 2 tablespoon crumbled feta
  • 4 cups arugula or preferred greens

Method

Cook the quinoa according to the packaging.  While the grains are cooking prepare the vinaigrette.  Combine the lemon zest, juice, vinegar and mustard in a mixing bowl.  Whisk aggressively while slowly adding in the oil.  After the quinoa is cooked, transfer it to a shallow container and pour ½ of the vinaigrette over the grains, mixing well.  Adding the vinaigrette to the quinoa while it is still hot will help the flavor steep into the grains.  Add in the onions, tomatoes, basil and feta as well, giving the chance for all the flavors to mingle and blossom.   Cool the salad until ready to serve. 

When ready to serve, toss the greens with remaining vinaigrette and assemble the plate by putting the greens on the plate, followed by the quinoa salad.

Serves 2-4, depending how hungry everyone is!

Healthy and tasty summer dish!

My mom, Queenie, was the one that taught me to put vinaigrette onto the grains (potatoes, pasta, ect) when they came out of the pot.  This trick, in my opinion is the secret to any great cooked salad. (Queenie, thank you)

Mediterranean Quinoa Salad

Cheers to the fast approaching end of summer!  Enjoy!!

Silver Queen Corn Risotto

Carroll 1 Comment

My husband, Sir Wes, took a trip to his hometown recently, Fairhope, Alabama, AKA- LA.  He thoughtfully brought me back a sack of fresh Silver Queen corn from one of the local delicatessens of lower Alabama.   The roads of southern Alabama are filled with stands selling the local bounty, and I, along with the rest of Alabama just love it!  We had a few cobs before we had to head out of town so I cut the rest off the cob and stuck it in the freezer for another day.

Silver Queen Corn in all its glory!

While summer usually demands light and easy food, there are times when you crave a rich, comfort dish.  Making a risotto out of summer corn provides a little bit of both!

Alabama Risotto

Silver Queen Corn Risotto

  • 1 tablespoon olive oil
  • ¼ cup diced onion
  • 1 teaspoon chopped garlic
  • 2 ¼ cup Silver Queen Corn kernels, feel free to substitute your favorite local corn
  • ¼ cup white wine
  • 1 ¼ cup chicken stock
  • 1 tablespoon white corn meal, PAN is the brand I use
  • ¼ cup buttermilk
  • ¼ cup milk
  • ½ cup shredded parmesan
  • 2 tablespoon chopped basil
  • Kosher salt
  • Fresh ground black pepper

Mise en Place for a untraditional risotto!

Start by heating the olive oil in a medium pan and add the onions and chopped garlic.  Sauté over medium high heat for a few minutes until the onions become translucent.  Add corn kernels and sauté until slightly toasted, bringing out the natural corn sugars.   Add the wine and deglaze the pan.  Slowly add the chicken stock, ½ cup at a time simmering to release the starches from the corn.  Sprinkle the corn meal into the pan and stir continuously, while the broth starts to thicken.  Pour in both milks, simmering for a few minutes; afterwards adding in the parmesan and basil.   Season the risotto with salt and pepper.  Serve immediately.  Add in grilled shrimp or chicken to make a perfect meal!

Serves 2- 4 people.

Sweet and Cream Corn Riso!

Thanks to Sir Wes for this great gift from the Alabama farmers.  If you haven’t ever tried this variety of corn, you must!

Silver Queen Corn Risotto

Basil adds the perfect touch!

Cheers to long summer days, pool pruned fingers and the gifts from the cornfields!