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More about Me
I grew up in south Mississippi and moved to Memphis, Tn for college. I graduated from Memphis College of Art with a Bachelor's in Illustration in 2008.

After 14 years, I had to say good bye to Memphis. My husband and I were married in October 2009. Now, Nashville is my home. It's an exciting time of transition and discovery!

Butternut Squash Soup with 4 Cheese Ravioli

1. Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
2. Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
3. With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.

Blackened Fish Tacos with Mango-Cilantro Salsa

I found this recipe on allrecipes.com. Andy was sure he didn't like fish tacos. Guess what? He now requests this recipe at least once a week. It's spicy, so for those who like milder foods, you might try lessening the chipotle peppers and jalapeno.

Makes: 4 servings

Prep time: 1 hour
Cook time: 20 minutes

Ingredients
3 tablespoons chipotle chile powder
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon cracked black pepper
1 pound tilapia fillets, cut in half lengthwise
1 - 2 pats of butter

1 mango - peeled, seeded and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
1 clove garlic, minced
1 bunch cilantro, chopped
1 tablespoon lime juice

8 oz. light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1.4 teaspoon cumin
1.4 teaspoon chili powder
1/2 teaspoon seafood seasoning such as Old Bay
salt and pepper to taste

2 (15 ounce) cans black beans, rinsed and drained
2 cloves garlic, minced
1 pinch salt

3 cups hot cooked Spanish rice
8 (6 inch) whole wheat tortillas
1 (8.5 ounce) package coleslaw mix

Directions

1. Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Press fish into the spice mixture to coat, and set aside.
   
2. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside.
   
3. Make the aioli by stirring together the chipotle puree, sour cream, lime juice, zest, cumin, chili powder, seafood season. Add salt and pepper to taste. Refrigerate until needed.
   
4. Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, melt butter in a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
5. To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

Slight modifications made. Original recipe found on  www.allrecipes.com

February 02, 2010

Delicious Chicken Pot Pie

Makes: 6-8 servings

Prep time: 1 hour
Cook time: 1 hour 45 minutes

Ingredients
1/4 teaspoon thyme
1 tablespoon garlic
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 teaspoon herbs Provence
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

Directions

1. Preheat oven to 400 F
2. Saute onion, garlic, celery, carrots, and potatoes in butter for 10 minutes. Add thyme and herbs Provence.
3. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly.
4. Combine broth and half and half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt and pepper; add chicken and stir well.
8. Pour into shallow 2 quart casserole dish and top with pie shells.
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Nutrition facts per serving: 537 calories, 8.7g protein, 46.8g carbohydrate, 35.3 g fat (9.8g saturated), 4.2g fiber

I made a few modifications. Original recipe found on www.recipezaar.com

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January 22, 2010

Chipotle-Glazed Roast Chicken with Sweet Potatoes

 Makes: 6 servings

Prep time: 15 minutes
Cook time: 35 minutes

Ingredients
4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
Chopped cilantro, for garnish (optional)

Directions
1. Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.
3. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.

Nutrition facts per serving: 407 calories, 38g protein, 45g carbohydrate, 8g fat (1.3g saturated), 6g fiber

recipe found on www.fitnessmagazine.com

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January 22, 2010

Fresh Fruit Salad with Orange Mint Dressing

Makes: 6 servings

2 Cara Cara navel oranges, peeled and diced
1 Texas grapefruit, peeled and diced
1 mango, peeled, cored and diced
1 Pacific Rose or Jazz apple cored and diced
1 cup fresh blueberries
2-1/2 tablespoons finely chopped fresh mint
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons freshly squeezed lime juice

Directions: Wash all produce, combine the fruit and mint in a serving bowl. Toss with orange juice concentrate and lime juice. Serve immediately.

Tasted in Kroger. Yes, I tried it at a sample table and grabbed the ingredients and made it that day. www.MakeTheMost.com