Last year John and I were on vacation in Jacksonville Beach, Florida and on a day trip to St. Augustine we stopped at a local restaurant called Caps on the Water and I had the most amazing watermelon salad! It was sweet and refreshing and hit the spot after a long day in the humid […]
Watermelon Salad with Avocado & Cucumber View Recipe »
Morel mushrooms are a wonderful treat the Inland Northwest gets to enjoy every spring. Some years, the hunt is more bountiful than others. But even if you come home with a small handful, they’re worth foraging. It’s always advised that if you’re inexperienced in hunting certain species of mushrooms, you have someone with knowledge you
Clean & Store Morel Mushrooms View Recipe »
Spring time in the Inland Northwest can be temperamental. One day it’s 50 degrees outside and you’re warming up with clam chowder after completing chores around the house and the next day it’s almost 90 and you’re craving a bountiful salad to keep you cool. After a snowy winter, I definitely prefer the latter and
Fennel Salad with Sweet Peas and Avocado View Recipe »
Sometimes all you need is a steak. And when you do, the only way to do it is to slather a big, juicy, cast-iron-kissed rib eye with herb-infused butter and eating it with sweet cayenne frites. My favorite steak cut is, and will always be, the rib eye (I like to get my hands on
Cast-Iron Rib Eye Steak View Recipe »
Chicken Florentine has always been a favorite, go-to meal for me since I was fresh out of high school. Over the years, the recipe has evolved quite a bit but, for the most part, remains the same. This dish features three of my favorite ingredients: butter, shallots and white wine. The white, creamy sauce is
Chicken Florentine with Basil & Lemon View Recipe »
It took me years before finally deciding to brine meat. Honestly, I have no idea why because it is a great way to have consistent flavor every dish. Brining poultry is wonderful because you’re almost always guaranteed a juicy, flavorful bird! My favorite chicken dish to brine is Applewood Spring Chicken! I like to keep
All-Purpose Brine View Recipe »
Surf tacos have always been a favorite! My preference is to use roasted tilapia as opposed to a breaded, fried fish. It’s fresh and pairs amazingly with grapefruit pico and sriracha sauce. There’s a lot of steps when it comes to making the cabbage pico, grapefruit pico, guac and tacos. Always start with the dips.
Surf Tacos with Grapefruit Pico de Gallo View Recipe »
Cast-iron skillets are one of the most versatile objects in the kitchen. They’re timeless workhorses; made to last. Since the 60’s there has been a consistent influx of miscellaneous kitchen gadgets. As a result, this has put many home cooks on the prowl for coated pans, convenient appliances or shiny new utensils to speed up
A Seasoned Love Affair /// Cast-Iron: the little black dress of the kitchen… View Recipe »
Rule #1 of a dive bar margarita: the blender is broken. And nobody is sorry about it. This is about as easy as a margarita can come with tequila and sour mix and a splash of triple sec if you’re lucky, but they always hit the spot! No need to fuss over them at home
Dive Bar Margarita View Recipe »
Cedar Plank Salmon might as well be our mascot dish. In the Northwest we enjoy our fish nice and smoky. The flavor form a grill or cedar plank help to keep seasoning easy – traditional salt and pepper. When using a cedar plank, soak it overnight or if you’re on a time crunch giving it
Cedar Plank Salmon View Recipe »
I’m a sucker for sweet-hot fries dipped in ketchup. I had some fries at Paragon Brewery in Coeur d’Alene, Idaho years ago that were to die for. Seasoned with brown sugar and cayenne pepper – I have made them this way at home ever since! I don’t have a fryer and to be honest, when
Sweet Cayenne Fries View Recipe »
A Greyhound is one of my year-round favorites, especially with brunch! You can use either gin or vodka in this drink, my preference is vodka. Especially with Tito’s! The nice thing about a two-ingredient cocktail is that you can order it just about anywhere that serves liquor. It’s a classic and well-known cocktail that you
Greyhound Cocktail View Recipe »
Applewood Spring Chicken has become a staple in our home. It is the first recipe where I’ve brined a chicken and I don’t think I’ll ever go back! This chicken really hits the spot. It’s savory from the brine, sweet from the maple butter, and smoky from being finished off on the Traeger. It has
Applewood Spring Chicken View Recipe »
These biscuits are perfect to have in the mornings for breakfast, especially with homemade sausage gravy! They’re an easy-to-make buttermilk drop biscuit and can be dressed up with cheeses and herbs to serve as an appetizer or with dinner. The processes for making these biscuits is simple and is fun to have your kids help
Sunday Morning Biscuits View Recipe »
One of my favorite things about spring is that it’s the beginning of halibut season! This is my version of the southern French classic niçoise. It’s a simple recipe that brings bold flavors to the table. You’ll want to start off by first making the shallot vinaigrette. This will ensure you give the shallots enough
Roasted Halibut Niçoise View Recipe »
Kumamoto Oysters Nothing beats Kumamoto oysters! Kumies have a fresh, melon flavor and don’t need much dressing up and are perfect served with mignonette. Seafood always makes for a special treat when it comes to dining out, especially oysters. In our area, we didn’t always have access to the freshest fish. I’m happy to report
Northwest Oysters View Recipe »