Hi all! Everyone asked for this recipe after our party at Tracery last night. I called Jeff Dungan of Dungan Nequette Architects because he always has good cocktail recipe up his sleeve. He suggested this and it was so delish!

I made a big version for the party. Main thing is there is equal parts alcohol to cranberry juice plus the other ingredients.

Make simple syrup
2 cups water
6 cups sugar

Dissolve the sugar in the water over medium heat. Then muddle in two large pieces of Rosemary.

In a large container mix in
1- 1.75 millimeters of grand mariner
1-1.75 millimeters of Gentlemen’s Jack
2- 64 oz bottles of cranberry juice
3 cups of freshly squeezed lemon juice
Simple syrup and rosemary mixture

Make it ahead of time and let the Rosemary really flavor the drink. Serve over ice!

XO,

Paige

Truffle Butter and Herb turkey

A 10-14 pound Turkey(I have read and figured it out once on my own that over a 14 lb Turkey does not cook evenly)

Sage

Thyme

Sea Salt

Fresh Ground Pepper

2 sticks of salted butter

truffle oil

1/2 bottle of chardoney

2 red apples

1 white onion

aluminum foil

Preheat the oven to 350 degrees.  First make sure the turkey is fully defrosted, this is really important.  Read the directions on the package of your turkey.  I like to buy an organic free range turkey but whatever you buy most turkeys have thawing directions. (If you have never cooked a turkey… it takes several days or at least overnight)  Take 1 stick of butter (at room temperature) and whip with a few drops of truffle oil (to taste).  Set aside.  Then take fresh sage and thyme and chop finely.  About 4 stems of each.  Mix with the truffle butter.  Set aside.  Take the turkey.  Tuck the wings under the turkey.  Turkey should be breast side up.  salt and pepper the entire outside of the turkey.  Then take the other stick of butter and coat the outside of the turkey.  Chop the apples and onion.  Stuff the turkey with both the apples and onions.  Then take the truffle butter, sage, and thyme  and rub under the skin of the turkey.  Take the aluminum foil and cover the breast only.  Bake at 350 degrees for 2 hours and remove from oven, remove aluminum foil, and pour the half bottle of wine over the turkey and return to the oven for an additional 1 and 45 mintues to 2 hours.  The total cooking time is approximately 3 hours and 45 minutes to 4 hours.  Always use a meat thermometer for your turkey.  The internal temperature must reach 180 degrees.  After the turkey is finished let it stand 10-15 minutes prior to carving.

Enjoy your turkey.

XO,

Paige

I went to the farmer’s market Saturday to pick up some of our Thanksgiving veggies.  Sweet potatoes are a Thanksgiving must.  Here is my simple sweet potato casserole. 

Ingredients:

8 Sweet potatoes

1 stick of butter

3 TBSP of honey (use local honey if you can)

1/2 cup brown sugar

 1/2 cup heavy cream

Preheat your oven to 400 degrees.  Wash the potatoes and place on a cookie sheet.  Bake the potatoes for approx 1 hour (until the potatoes are soft) and mushy.  Let the potatoes cool.  Scoop out the inside of the potatoes.  Mix with all other ingredients with a mixer on low for 2 minutes.  Place in a casserole dish.  Bake for 30 min on 375 to warm before serving.

Here are the potatoes last Thanksgiving along side the mashed potatoes, gravy, and turkey.

XO,

Paige

Here it is…. straight up and simple.

Roasted Chicken

1 chicken (I prefer organic)

Olive Oil

kosher salt

pepper

garlic salt

thyme

Preheat Oven to 375

Coat the chicken with salt, pepper, garlic salt, thyme.  Place in a 9×13 casserole dish.  Drizzle olive oil over the the chicken.  Place the chicken in the oven for 55-65 minutes (make sure it is completely done… because it is chicken)  Always check the temp per the directions with a meat thermometer.

Let it sit for a few minutes.  Slice and serve

Enjoy!

XO,

Paige

Definitely will be serving these soon!

XO,

Paige

Last year we went to Austin on vacation to visit our friends Stuart and Tony.  We had a great time and had A LOT of great food.  One item stands out above all others from our trip.  It was the fried avacado tacos.  Yep, you read it right.  Fried Avacado.

OK. So how do you get to this photo above?

Slice the avocado.  In a bowl mix one egg and approx 3/4 cup of milk.  On a plate to the side mix 1 part all purpose flour and 1 part fine white cornmeal.  Dip the avocado in the milk/egg mixture then dredge in the flour/cornmeal mixture.  Fry in canola oil turning once until golden brown.  Place on paper towel and sprinkle with salt.

Let me tell you… it is really good.

Enjoy in a taco or as a side.  A little twist to your average Mexican Night!

XO,

Paige

Ingredients:

1-1.5 lbs of ground turkey

1 egg

italian bread crumbs

cilantro

Step by Step process:

In a bowl add the turkey, 3/4 cup of italian bread crumbs, 1 egg, chopped cilantro, 2 pinches of salt, and ground pepper to taste.  Mix together with your hands.

Create patties and place in pan.

Brown on both sides until cooked thoroughly.

Serve and enjoy!

XO,

Paige

Ingredients

1 head of cauliflower

1/2 stick of butter

salt

pepper

Cut the cauliflower into large chunks.  Throw away the large center stem.  Place in pot of boiling water.

Add 1/2 teaspoon of salt to water.  Boil for approx 10 minutes.

Drain the water.   Add 1/4 cup of butter.  Sprinkle with sea salt and fresh ground pepper. Then MASH!  Use a potato masher of if you don’t have one use 2 large forks.

I served the mashed cauliflower with turkey burgers and cabbage.  Yum.

I am actually making this for dinner tonight here in Seagrove Beach.  Have a great Sunday!

XO,

Paige

I loved my grandmother.  She was a great southern cook.  My grandmother was a wife, mother, teacher and a farmer’s daughter.  This is her cornbread recipe.  Ask anyone that has had a piece of this cornbread and they will tell you that it is addictive.  One of my favorite things about it.  It is simple.

Ingredients:

Extra Fine Cornmeal

Water

Olive Oil

Salt

Recipe:

OK… here I have to admit.  I don’t really measure.  If you have questions please email me.  Preheat Oven to 375.  In an iron skillet or 2 (I usually make 2 pans at once).  Add enough olive oil to just cover the bottom of the skillet.  JUST is the main word.  The oil needs to barely cover the bottom of the skillet.  Place your skillet(s) in the oven.  Leave in oven for approx 4-5 minutes.  While oil is heating mix extra fine corn meal with water and salt.  Start with about 1 cup of cornmeal.  Add water until slightly soupy.  It can not be thick but not to thin.  Like pancake batter.  With about 1 cup of cornmeal add 1 teaspoon of salt.  Remove heated oil from oven.  Spoon cornmeal mixture into 2-3  cakes in the skillet.  The mix will sizzle when you add it to the oil.  Place pans back in oven.  Bake approximately 15 minutes.  Once crispy and light brown on edges remove from oven.

This is so easy and great because the ingredients are always in your kitchen.  Try it a few times.  you will get the hang of it.  It is a favorite among our family and friends.

XO,

Paige

This is a very simple dish.  But sometimes that is best!

First sautee one white onion until it becomes translucent.

Then add approximately 1.5 lbs of groud italian sausage or ground turkey.  I do both depending on what looks good when I grocery shop.  Sautee the onions and meat together.  Add 1 tsp of kosher salt and 1 tsp of black pepper. 

When meat is mostly cooked (approx. 5 min).  Add sliced white mushrooms.  Sautee an additional 2 minutes. 

Add sauce a cook until it is bubbling.

Then serve! 

Enjoy!

XO,

Paige