Caramel Croutons: How To

Sunday afternoon we had some friends over to celebrate Easter.  I love Easter.  We start the day with sunrise service in the garden at our church.   It’s a beautiful setting.  After a quick breakfast and a nap, we spend the rest of the afternoon preparing a meal for friends.  Friday I shared my plans for Sunday Supper.  Then, I saw this Instagram post from Food and Wine about a dessert they made while testing new dishes.  There was no recipe.  There was only a photo and a short blurb.  I couldn’t get it off my mind.  It looked delicious and seemed too easy not to try.  Am I right?

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I can slice a strawberry and I know how to whip cream. The only thing I had to figure out was the croutons.  Enter my friend Google. I found a recipe for caramelized croutons and I they did not disappoint.  These were simple to make and could be made ahead of time.  I sliced some strawberries and topped it all off with homemade whipped cream.  Homemade whipped cream is one of the easiest things to make and one of the most impressive things to guests.  The dessert was light and tasty and reminded me of my mom’s strawberry shortcake but with half the hassle.  If you’re looking for an easy dessert for the summer and spring months, you’ve found it.  I have to imagine there’s a chocolate treat these would be a nice addition to as well. Maybe I’ll try it out and let you know how it goes.  In the meantime, caramelize those croutons and enjoy!

Weekend Getaway: Leiper's Fork

As I mentioned on Friday, this weekend Craig and I took a day trip to Leiper’s Fork on Saturday.  I fell in love.  Leiper’s Fork is small town living at its finest.  The town reminds you what life was like before we were always on our phones.  You’re reminded that there’s something nice to kicking your feet up and taking a break from your busy schedules.  Everywhere you go, a local tells you their story and wants to know yours.

Grab a sausage biscuit and coffee at Puckett’s.  Still acting as a grocery, Puckett’s sells all of the necessities a local would need to grab and go.  They also serve lunch and dinner.  If you time it right you might just catch some of the local live music.   

Once you have fueled up you can spend the morning or afternoon walking through the local shops enjoying artwork, antiques, and other goodies.  Along the way you can find plenty of spots to take in the beautiful scenery.  You can also take a break around one of the fire pits made locally at The Copper Fox Gallery.  Most of the local businesses have one on their property surrounded by rocking chairs complete with marshmallows and stakes for roasting.  These areas invite you to take a seat and take your mind off of everything else going on in the world.  

After shopping, Craig and I stopped in at Fly South for an appetizer and cocktail before heading back into town.  The food and atmosphere were as inviting as the rest of the town.  We spent our meal talking to the owner and not talking on our phones. The day trip was just a teaser and I plan to go back. Soon.  I can’t wait to stay the night at one of Shelter and Roost’s inviting accommodations. Just 8 miles south of Franklin, TN, Leiper’s Fork would be a great spot for a girls trip, somewhere for you and your spouse, or just a place to unplug.  Get here soon folks.

Sunday Supper: Easter Style

Happy Easter Weekend, friends!  I hope you and your family take some time to remember the meaning of the weekend.  Craig and I will be spending the weekend relaxing and enjoying times with friends.  This Saturday we’re heading to Liepers Fork.  I can’t wait to share more about this little jewel next week.  Of course we’ll be watching the game on Saturday evening with the rest of Big Blue Nation.  GO CATS!!  On Easter Sunday, Craig and I attend the sunrise service in our church garden.  It’s awesome to hear the birds chirping and enjoying God’s creation while remembering his Son died for us on the Cross. Around 3:00p, Craig will fire up the grill and our friends will head over for a mid afternoon Sunday Supper.  We will start with a sausage cheese plate before heading to the main course of mashed potatoes, salad, and Craig’s ribs.  The meal will end with my easy ice cream sandwiches.  There is something nice about an easy, no fuss gathering on Easter Sunday.  If you are looking for something to make for Easter outside of the traditional brunch food, I’m here to help.  Below I’m sharing my recipe for the sausage cheese plate and I’ve asked Craig to share his recipe for ribs. 

Sausage Cheese Plate: 

Ingredients: 

·       Smoked sausage (I prefer Hillshire Farm Beef Polska Kielbasa)

·       Cheddar Cheese Cubes – I buy pre-cubed, it makes serving time much easier

·       Saltine Crackers

·       Dill Pickle Spears

·       Rendezvous Dry Rub

·       Rendezvous BBQ Sauce

·       Toothpicks

Directions:

Grill the sausage until brown. While grilling, slice the pickle spears into thirds.  Place the pickle spears, crackers, and cheese onto serving plate.  Once sausage is grilled, slice into ½ inch slices.  Place the sausage onto the plate with the rest of the ingredients.  Sprinkle with dry rub. Serve with toothpicks and BBQ sauce for dipping.  Enjoy! This is one of my favorite easy appetizers and always makes enough for a crowd!

Ribs:

Ingredients:

DRY RUB

·       1 cup light brown sugar

·       1 cup sugar

·       1 cup paprika

·       6 tbs essence*

·       9 tbs salt

·       6 tbs onion pwdr

·       3 tbs garlic salt

·       3 tbs black pepper

·       3 tbs chili powder

·       3 tbs mustard (ground)

·       1 1/2 tsp ginger

·       3/4 tsp allspice

·       3/4 tsp cayenne

ESSENCE* (If you're pinched for time Emeril makes an Essence that will work as a substitue) 

·       2 1/2 tbs paprika

·       2 tbs salt

·       2 tbs garlic powder

·       1 tbs pepper

·       1 tbs onion powder

·       1 tbs cayenne

·       1 tbs oregano

·       1 tbs thyme

SAUCE

·       1 cup ketchup

·       1 cup apple cider vinegar

·       3 tbs brown sugar

·       splash Worcestershire

·       1 tbs cane syrup

·       2 tsp minced garlic

·       2 tsp onion

·       1/2 tsp salt

·       1/4 tsp black pepper

·       1/4 tsp ginger

·       1/4 tsp allspice

·       1/4 tsp mustard (ground)

·       1/4 tsp cayenne

Directions:  
dry rub both sides all over.  Place ribs bones down (meat up) on cooling racks placed on cookie sheet.  Aluminum foil tent over all.  Place in 175 degree oven for 4 hours.  After 4 hours, remove from oven, let rest (covered) for 20-30 minutes.  Apply thin layer of sauce with brush (brush lightly as to not brush the dry rub off).  Light grill, let get super hot, then bring down to low to medium-low.  Finish ribs on the grill over medium low heat until sauce starts to caramelize.  Watch them closely.  The rib grease will drip and could cause a flame up.  After nearly 5 hours of work, you don’t want burned and blackened ribs.  Serve and enjoy!  

Deviled Eggs: How To

According to my friend Ashley, there are 3 things any southern woman should know how to do.  Write a thank you note.  Drink good bourbon straight.  Make a solid deviled egg.  Y’all know I love a bourbon.  And thank you notes are a must.  Somehow I missed the life lesson on making deviled eggs. After sampling deviled eggs across town at several restaurants in Nashville, I was inspired. With Easter coming up I decided I needed to face this challenge head on and learn how to make a solid deviled egg.  I knew the perfect person to call.  Ashley, a foodie herself (and married to a chef) headed over last night to share her tips and tricks for making the perfect deviled egg.  She shared the details from our deviled egg extravaganza today on her blog.  It’s been over a year since she’s flexed her blog muscles but today she’s sharing her secrets on how to make a great deviled egg.  Head on over and check out all of her tasty recipes.  You can thank me later.  As for the deviled eggs, my personal favorites include a deviled egg with pimento cheese topped with bacon.  I was also a fan of the deviled egg with pickled okra in lieu of pickles.  Once you have the basics, possibilities are endless.  If you’re heading to a friend’s for Easter brunch, whip up a plate of deviled eggs, but think outside the box.  The various tastes of deviled eggs will be sure to be a conversation starter!