sharing love for not only food but all things heavenly

I love sleeping in on Saturdays, and I love college football games.

Can you smell it? Cool mornings, pumpkin spice coffee, football games with best friends, fall fairs and yummy recipes for the upcoming holidays are among us and I am thrilled. I always look forward to this time of year, but more so than ever I am ready for a new season to unfold.  And how can we forget The Dixie Classic Fair?!? Get ready!





Sufferin’ succotash.

I recently had some AMAZING succotash at Bin 33 in Greensboro so I’ve been wanting to try it. Thanks to many pins and boards on Pinterest I think I have found a winner and I’m going to make it for Chad and I tonight. I mean let’s be honest, the name of the site is Deep South Dish, it can’t be bad. Wish me luck, here is the recipe if you are feeling frisky.


  • 1/2 pound of frozen baby lima beans
  • 1 tablespoon of olive oil
  • 1/2 cup of chopped ham or smoked turkey,optional
  • 2 tablespoons of unsalted butter
  • 1/4 cup of chopped Vidalia or other sweet onion
  • 1/4 cup of chopped green bell pepper
  • 2 ears of corn
  • 1-1/2 cups of sliced fresh or frozen okra
  • 1 can of Rotel tomatoes, drained, optional
  • 1/2 tablespoon of granulated sugar
  • 1 large tomato, peeled, seeded and chopped
  • 1/4 cup of heavy cream
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper,or to taste


Cook the lima beans according to the package directions; drain and set aside.

Meanwhile, in a large stainless heavy skillet, heat the olive oil on medium. Cook the ham until browned; add the butter to the skillet. Add the onion and bell pepper and cook over medium until softened, about 3 minutes. While that is cooking, cut the corn off of the cob and use the dull edge of the knife to scrape down the milk; set aside.

Add the okra to the onion and bell pepper; cook over medium for about 3 minutes, stirring occasionally. Add the drained Rotel, corn, and sugar; cook and stir on medium for about 5 minutes. Add the fresh chopped tomato, lima beans and cream, reduce heat to medium low and cook for about 10 minutes or until heated through; stirring occasionally. Season with salt and pepper; taste and adjust seasonings as needed.

Sweet Summertime

We had dinner at The Full Moon Oyster Bar in Clemmons last night. It had been a while since I’ve been there, I don’t know why. I love that place. The food, the atmosphere, the service,  most importantly the smells. (If you haven’t been, go check them out http://www.fullmoonoysterbar.com) It is heavenly. Last night was all you can eat crab legs. Immediately as I walk in I’m taken back to a place as a kid with the smell of these amazing crab legs. It took me back to Oak Island, NC where  Heather and I spent every summer growing up. I miss that excitement of waking up knowing we are heading out on the boat for the day. If you have ever been crabbing, you know there is an art to it. We would use whole chicken backs with a hook and a long string wrapped around a small wooden peg. Those were the days when you would catch buckets and buckets of beautiful large blue crabs, come home and have one amazing crab boil. I can’t wait for warmer weather and all the wonderful foods and smells that come a long with it. Cheers to summer!


Let’s Mango

I’ve come to love Sunday’s even more because it truly is the only full day Chad & I get to spend together with his work schedule.  I impressed myself yesterday with this dish I must say. Chad had a Brisket in his freezer and I felt the need to make something delicious with it on Easter and Masters Sunday. The secret truly was in this sauce, I could have eaten it with a spoon. We both agreed this would go great on just about anything, not just the Brisket so I urge you to try this out sometime.  Here is a link to the recipe: http://www.jasonandshawnda.com/foodiebride/archives/579


Pass the wet-naps

Finally getting around to posting on our 1st Annual Rib-Off. Well I must say, this was a total fail for me. I used a thin vinegar based sauce that had a really great taste, I just felt like it needed more consistency to it. Mine looks much worst than it tasted (picture Christmas vacation turkey). I got some really good compliments, but they were probably just being nice. It was a great time needless to say. It was a lesson learned and I will be more prepared and do things differently next time. We didn’t ever vote to have an official winner, but I’m pretty sure there is one person who thinks she won, not mentioning any names, she at least won best in show 😉 Now when does Harris Teeter have those ribs on sale again?


I want my baby back baby back

Sunday night over dinner with friends we decided to have a “Rib Off.” I’ll be searching for the best rub recipes and possibly make up my own for the 1st Annual Rib Off. I’d love to hear your favorite recipes.  Nom Nom.



You know I like my chicken fried.

My co-worker and I got into a deep conversation about fried chicken. He tried Zaxby’s for the first time this past weekend. I’d like to take a poll on how you rate these. When you are craving chicken fingers, where do you go? I think sauce makes a world of difference too. Mmmm.

Bojangles, Chick-fil-a or Zaxby’s?


Brisket: Texas style

Chad’s boss gave them all brisket’s for Christmas and its sitting in his freezer. I came across this recipe that I am going to try in a few weeks on a Sunday when the Masters are on. My mouth is already watering. Nothing like golf & tacos right?

Grilling season is here, sans a grill.

I was craving kabobs last week for some reason. Lucky me we had it twice this week. I cooked it Friday night and Donna & Dave made it for us and  friends last night. We didn’t have a grill, so this is just as good in the pan, even without the sticks. Timeless, always yummy.



I found this idea on The Vintage Lemon blog via Pinterest. Being that Chad and I are from two different places I really like the concept of this so I gave it a try.  Yes it is cheesy.

I love The Vintage Lemon blog, check it out.  http://thevintagelemon.blogspot.com/

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