Family, friends and good food are the foundations of our lives. We celebrate with them, mourn with them and nothing can bring us comfort more than a steaming bowl of soup or a slice of chocolate cake except for the love of our family and friends...

Sunday, June 21, 2015

Farmers Market at Elko SC

Under the watchful eye of its director Jeanne Johnson this little farmers market has a lot to offer.

From fresh eggs and local produce to Goats Milk Soap handmade by Jeanne herself.

Sunday, June 7, 2015

My Dilly Day Is Done

Between my garden and the local Farmers market I ended up having over 10 pounds of green beans to process today.

Most of those I quickly blanched and frozen, but I saved a few to pickle.

Picked beans are something I've never tried but I just love Dill so I gave it a try.

2 1/2 cups white vinegar 
2 1/2 cups water
1/4 cup pickling salt
2 tsp Dill Seed
2 tsp Dried Dill Weed
4 cloves Garlic (optional)
2 pounds fresh Green Beans
4 pint jars

Trim beans to fit in jars and put them into jars.
Place all other ingredients  in a small pot and bring to boil. Remove garlic. PoUr brine over beans and then wipe and cap jars.

Process in boiling water bath for 10 minutes or keep in refrigerator for 3 weeks.

Thursday, May 21, 2015

A Few of My Favorite Things

Rosemary Chicken with roasted Lemons

Yield: 4 servings

Serve the chicken on a platter over arugula greens.


  1. 4 skin-on boneless chicken breasts, about 6 ounces each
  2. 1 ½ teaspoons kosher salt
  3. 2 lemons, cut in half
  4. A few sprigs rosemary


  1. Put the chicken breasts on a rimmed baking sheet – I use a 13 x 9 inch quarter sheet pan - and drizzle with some olive oil. Turn the chicken over to coat on both sides with the oil. 
  2. Season the chicken on both sides with the salt. Let the chicken sit at room temperature 25 minutes, skin-side up. Strip the rosemary leaves from their branches and chop finely; scatter over the top of the breasts and rub into the skin. Arrange the lemon halves flesh side down around the chicken.
  3. Meanwhile, heat the oven to 400 degrees. 
  4. Roast chicken 12 minutes; baste with some of the pan juices. Crank up the oven temperature to 475 degrees and roast and additional 15 minutes, until the skin is golden brown and the pan juices are bubbling and dark brown. If your breasts are larger than 6 ounces they might need a few minutes more. Don’t overcook! (please).
  5. Let the chicken rest about 5 minutes. Transfer to a serving plate and squeeze the lemons over the chicken (one half per breast). Add a teaspoon of water to the baking sheet if necessary and scrape up the pan juices. Pour over the chicken and serve.

Stuffed Baguette 

 I used my homemade Pimento Cheese in the above photo, but this filling is delicious!


  • Baguette about 14-inch long
  • 8 oz cream cheese, at room temperature
  • 4 oz fresh goat cheese
  • 1 large garlic clove, minced
  • ½ cup finely chopped red bell pepper (about 1 medium)
  • ½ cup finely chopped sun dried tomatoes in olive oil
  • 2 oz finely chopped spicy salami
  • About 2 tbsp minced Italian parsley
  • About 1 tsp minced fresh thyme
  • Freshly ground black pepper
  • Salt to taste (very unlikely since there’re plenty of salty ingredients)


Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

Basil Lime Chicken

  • 3 Limes (juice and zest) Divided 
  • 1lime sliced
  • 3 T Olive Oil
  • 1/4 Cup Extra Virgin Olive Oil 
  • 3 T Worcestershire Sauce 
  • 3 T Soy Sauce
  • 4 Cloves Garlic Minced Divided 
  • 2 T Chopped Basil
  • Salt and Pepper to taste 
  • 3 lbs Chicken Breasts


Combine the zest and juice of 2 limes, Olive Oil, Worcestershire, Soy, 2 garlic cloves salt and pepper and mix well. 

Place chicken in a large ziplock bag and pour the marinade over the chicken and marinate for 1 hour. 

Preheat grill and place chicken on grill and grill for 7 minutes, flip over and cook until done.

May also be cooked under the oven broiler for the same amount of time.

I have cooked this on the stove top, browning chicken then adding basil and lime slices and finishing it off in a 400 degree oven until chicken is done.

Wednesday, May 20, 2015

Rosemary Butter

Unsalted Butter
Fresh Rosemary
Ice cube tray, mini muffin pan or butter molds.

For every stick of butter you will need 2 tablespoons of finely minced Rosemary.

Bring butter to room temperature, place in mixer, add Rosemary and mix well.

Scoop into ice cube tray of other container and place in freezer until firm.

May be frozen in airtight container for several months.

Summer Melon Berry Salad

3 cups cubed watermelon
1 1/2 cups Blackberries 
2 Tablespoons fresh chopped Mint
Juice of one Lime

Gently toss all together, chill and serve.

Chocolate Covered Cherries

This past Christmas, my friend Marie came over with her mom's recipe for Chocolte Covered Cherries.

A favorite of my husband's I was eager to learn to make this sweet treat.

They are simple, easy to make and were a huge hit. I ended up making two more batches and used the same recipe minus the cherries to make homemade Coconut Candy Bar Bites by adding a cup of coconut to the mixture.