So do you know that this is a thing in the south?

A dressing drink is standard when getting dressed for your evening outing. Today it’s known as “pre-game”. 🤣

This is one of my favorite drinks to make and was asked in one of my post comments!

What you’ll need:

1 part Ketel One Vodka

1 part cranberry juice

1 part Cointreau

Shake this in a shaker over ice for around 60 seconds. Strain into a martini glass or a coup.

Top with a lemon slice for garnish. This recipe yields 2 drinks in a large shaker

So honey, when I started going to this little restaurant outside of Myrtle Beach called ‘Wahoo’s’, I was inspired to create my own rendition of crab dip! Something that reminded me of the South. So I tried a few hands at it and just couldn’t get the taste right. So finally I said- let me add some heat!

Honey, I added a little bit of Louisiana hot sauce and that was all she wrote—that’s what it was missing.

This is perfect as an appetizer with some toasted bruschetta or pita chips (as pictured)! Chefs kiss I tell you! It’s super simple and can easily be thrown together in no time!

Ingredients:

1/2 lb lump crabmeat

8 oz cream cheese, softened

1/4 cup mayonnaise

1/2 tsp fresh chives, minced

1 tsp minced onion

1/8 tsp garlic

1 tbsp salt

1/4 tsp Worcestershire sauce

3 tbsp Louisiana hot sauce

2 tbsp milk

Directions:

Mix well together. Heat in a dish for 30 minutes!

Chicken bog is a cross between a casserole and a stew. It’s chock-full of chicken, sausage, rice, and onions, and it’s great comfort food when it’s cold outside. When you’re feeling “bogged” down, make some chicken bog to cheer yourself up! This recipe is what’s called “Lowcountry cooking,” a term used in the coastal regions of South Carolina, where chicken bog is often served in restaurants

Yields: ‘Enuff fo a famly of fo’ o’ fi’

• 6 1/2 cups water
• 1 (3 pound) whole chicken
• 1 medium onion, chopped
• 2 tablespoon salt
• ½ pound smoked sausage of your choice, sliced
• 1 cup long-grain white rice
• 2 tablespoons Cajun seasoning or to taste
• 2 cubes chicken bouillon
• Black Pepper to taste

Directions:

Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F

Transfer chicken to a cutting board to cool for 10 to 15 minutes.

Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid

Remove and discard chicken skin and bones. Chop meat into bite-sized pieces

Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.

When you hear the word Lowcountry, you think of quite a few things! When in Charleston, I think Jambalaya and vibes. I enjoy jambalaya at a little restaurant called LoLA’s! It’s in North Charleston, but honey this little place makes the absolute best jambalaya I’ve ever eaten! Clear your schedule to make this recipe! Every time I make it I find myself singing “Jambalaya” by Fats Domino!

Traditionally a creole recipe, this is inspired by Lowcountry cuisine.

Yields: Enough to feed ya family

INGREDIENTS

FOR THE CREOLE SEASONING:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne

FOR THE JAMBALAYA:

• 1 small yellow onion, diced (about 1 cup)
• 3 medium stalks celery, diced (about 1 cup)
• 1 medium green bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 12 ounces boneless, skinless chicken thighs, cut into bite-size pieces

• 1 (about 12-ounce) package andouille or smoked sausage, cut into 1/2-inch thick rounds
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons neutral oil, such as canola, divided
• 2 cups medium or long-grain white rice
• 2 1/2 cups water or low-sodium chicken broth
• 2 medium scallions, thinly sliced
• Vinegar-based hot sauce (I like Crystal), for serving (optional)

Directions:

Place 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne in a small bowl and stir to combine

Place 1 diced small yellow onion, 3 diced medium celery stalks, 1 diced medium green bell pepper, and 3 minced garlic cloves in a medium bowl.

Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning. Cut 1 (12-ounce) package andouille sausage into 1/2-inch thick rounds.

Heat 1 tablespoon of the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.

Add the remaining 1 tablespoon canola oil to the drippings in the pot. Add the chicken and cook until browned, 2 to 3 minutes per side. Using tongs, transfer the chicken to the plate with the sausage.

Add the vegetable mixture, remaining Creole seasoning, and remaining 1 1/2 teaspoon kosher salt. Cook, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the onions are translucent, about 2 minutes.

Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes

Pour in 2 1/2 cups water or chicken broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and give everything one good stir to mix together. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 20 to 30 minutes.

Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.

Once rice is at desired consistency, fluff and serve. Garnish with 2 thinly sliced scallions and a few dashes of vinegar-based hot sauce

Tips: the creole seasoning can be made up to 1 month ahead and stored in an airtight container.

This is a quick meal that is jam packed with flavor! I even add mushrooms to my sauce. It is one of the best sauces I’ve made yet!

Tender, juicy chicken smothered in a luxuriously creamy Boursin cheese sauce infused with garlic and herbs

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 1 wheel (5–6 oz) Boursin cheese, Garlic & Fine Herbs flavor
• 1 teaspoon Dijon mustard (optional, for depth)
• Fresh thyme or parsley, for garnish

Instructions:

1. Season chicken breasts on both sides with salt, pepper, and garlic powder.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the pan.
6. Stir in heavy cream and Dijon mustard (if using), then reduce heat to low.
7. Add Boursin cheese and stir until fully melted and smooth, forming a creamy sauce.
8. Return chicken to the skillet and spoon sauce over the top. Simmer gently for 3–5 minutes until chicken is coated and sauce thickens.
9. Garnish with fresh thyme or parsley and serve hot.

Pro Tip:
This sauce is incredible over mashed potatoes, rice, or pasta — and leftovers reheat beautifully with a splash of cream

Honey I don’t know about y’all, but a lemon pound cake is one of my go to items when I want something with lots of flavor and sweet.

This simple recipe can be used with other flavors as well, so it makes it a very versatile recipe! This is a “throw it together” recipe—that’s what makes it super simple.

Preheat your oven to 325

Ingredients:

3 cups granulated sugar

3 sticks unsalted butter

6 brown eggs

3 cups all-purpose flour

1/2 tsp baking powder

1 tsp lemon flavoring

1 tsp vanilla flavoring

1 cup milk

1/4 cup freshly squeezed lemon juice

1/2 tsp grated lemon zest

Cook on 325 for 1 hour and 30 minutes!

For glaze:
2 cups of granulated sugar blended for 2 mins
1/4 tsp lemon juice
1/4 tsp lemon flavor
2 tsp milk

What is it?

A brioche or sweet roll dough is braided, baked in a circle, and decorated with icing and purple, green and gold sugars. Kind of like a crown-shaped cinnamon roll all dressed up for a party. The shape of the King Cake, with its distinctive crown design, symbolizes the three wise men or kings who traveled to visit Jesus. The colors of the King Cake (also the traditional colors of Mardi Gras celebrations) are also symbolic, with purple symbolizing justice, green representing faith, and gold signifying power or prosperity.

These are some of the best cakes I’ve ever eaten that’s why I’m choosing to share it with you!

Ingredients:

• ▢ 1/3 cup granulated sugar
• ▢ 1 teaspoon salt
• ▢ 1/2 cup butter , melted
• ▢ 2 large eggs
• ▢ 1 cup milk (room temperature)
• ▢ 2 small packets of active dry yeast
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 tablespoon orange zest
• ▢ 1/2 tablespoon lemon zest
• ▢ 4 cups all-purpose flour
• ▢ 1/2 cup + 2 tablespoons canola oil
• ▢ 1/2 cup granulated sugar
• ▢ 1 1/2 teaspoons ground cinnamon

CREAM CHEESE FILLING

• ▢ 8 ounces cream cheese , softened
• ▢ 2 1/2 cups powdered sugar , sifted
• ▢ 2 tablespoons milk
• ▢ 1/2 teaspoon lemon zest

GLAZE

• ▢ 1 cup powdered sugar , sifted
• ▢ 2 tablespoons milk

SUGAR TOPPING

• ▢ 3 cups granulated sugar
• ▢ a few drops of each: purple, green, and yellow food coloring

• In an electric mixer fitted with a dough hook, combine 1/3 cup granulated sugar, salt and melted butter until well creamed.
• Add the eggs, one at a time, mixing after each addition and continue to cream.
• Pour the milk into a small bowl and add the packets of yeast. Stir and let sit for 5 minutes until dissolved. Set aside.
• Add in the vanilla, orange zest and lemon zest to the mixing bowl and blend.
• Pour in the the milk and dissolved yeast and blend.
• Add the flour and mix on low until the dough tightens. Increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball and climbs slightly up the dough hook.
• Remove the dough from the bowl. Coat the dough with 1/2 cup of canola oil. Return the dough to the bowl and cover the bowl with plastic wrap. Set in a warm, draft-free place, and let it rise until doubled in size, about 1 1/2 hours.
• While the dough is resting, mix your colored sugars. Place 1 cup of granulated sugar in a ziplock bag. Add in 2-3 drops of food coloring. Close the bag and shake and caress the sugar until it is completely colored. Add more food coloring if necessary. Repeat this process with each of the colors, using a separate ziplock bag for each. Set aside to use later
• After the dough has rested, turn the dough out onto a floured work surface. Knead the dough for 10 minutes.
  Roll the dough out into an oblong piece.
  Brush the dough with canola oil covering the entire piece.
• In a small bowl, mix together 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon. Sprinkle the cinnamon sugar liberally over the entire piece of dough.
• Once the dough is covered with the cinnamon sugar and oil, fold it in half lengthwise.
• Cut the dough into 3 long strips and lay the strips side-by-side. Press the edges to seal. Now it’s time to braid the dough.
  (Braiding dough is just like braiding hair)
• Grab the center of the right strand and cross it over the middle strand, drop it in the center.

So one of my favorite foods is Mexican—I know this is the basic side of me coming out. This dish however is anything but basic. I made this over my break from school and let me just tell you—the combination of flavors is absolutely insane!

So let’s whip z’em up!

Ingredients:

• 1 pound Neeses breakfast sausage (or any breakfast sausage)
• 3/4 cup chopped green onion
• 1 cup chopped red bell pepper
• 8 (8 inch) flour tortillas
• 3 1/2 cups shredded sharp Cheddar or Mexican blend cheese
• 5 large eggs
• 2 cups half-and-half
• 2 teaspoons Mexican hot sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon all-purpose flour
• 1 (10 ounce) can green enchilada sauce, divided
• toppings such as diced avocado and salsa (optional)

Directions:

Cook sausage in a skillet over medium heat until browned and crumbly, about 7 minutes. Reserve 2 tablespoons green onion for garnish. Stir in bell pepper and remaining onion and remove from heat

Lightly grease a 9×13-inch baking dish. Divide meat mixture among the tortillas and top evenly with about 2 cups shredded cheese. Roll each tortilla and place seam side down in the prepared dish

Whisk together eggs, half-and-half, hot sauce, salt, pepper, garlic powder, flour, and 1/4 cup enchilada sauce in a medium bowl until well blended. Pour mixture over tortillas and top with remaining enchilada sauce. Cover with foil and refrigerate at least 4 hours or overnight. 

Preheat the oven to 350 degrees F (180 degrees C).  

Bake casserole, covered, in the preheated oven for 30 minutes. Uncover and top with remaining cheese

Bake uncovered until cheese is melted and casserole is lightly browned and bubbly around the edges, 15 to 20 minutes more. Sprinkle with reserved green onions and serve with desired toppings.

When I was a kid, I remember my “beach” Granny making stewed potatoes! It was a classic dish that she made almost every time we visited. Every time I make stewed potatoes I think of her!

Add a little salt and pepper and it was on! The best potato for stewing is the Yukon gold potatoes or red potatoes. They both have less starch content compared to russet.

However, for this recipe you’ll want to use russet potatoes because they break down most easily.

Ingredients:

• 2 Tbsp. bacon grease
• 1 cup chopped onion
• 2 lb. russet potatoes, peeled and cubed
• 3 1/4 cups water, divided
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 Tbsp. all-purpose flour

Directions:

Heat bacon grease in a large saucepan over medium. Add onion to pan; cook until onion starts to soften, about 3 minutes, stirring occasionally

Stir in potatoes, 3 cups water, salt, and pepper.

Bring to a boil over high heat. Reduce heat to medium and boil steadily, uncovered, until potatoes are very tender, about 20 minutes

Whisk together flour and remaining 1/4 cup water in a small bowl.

Stir flour mixture into potato mixture; cook until sauce thickens, about 2 minutes. Remove pan from heat; let stand 5 minutes before serving