BLT Sandwich Salad

I'm not a salad girl. Sure, I enjoy a good salad every once in a while, but they are not something I crave or get super excited about. Until now.

This BLT Sandwich Salad is featured in the latest issue of Food Network Magazine. I was kind of obsessed with this magazine when it first came out and was an inaugural subscriber but I have been disappointed the last year or so. So much so that I tried to cancel my subscription but apparently that's not allowed since I'm still receiving the magazines and the bill. But I'm kind of glad because this recipe alone is worth the cost of the subscription.

Love this salad! Love. But seriously, it has candied bacon. How can a person not love it?

A salad version of a BLT, it's really pretty simple. Romaine lettuce, tomatoes, bacon, croutons, and a mayo based dressing are the deconstructed elements. The chopped romaine was one of my favorite parts of the salad. The price of romaine hearts stopped my heart, so I improvised with a bag of chopped romaine that I chopped even finer.

I also loved the croutons. I took a sub roll that I had in the pantry, chopped it up, tossed in some butter, and then put in the oven under broil to toast up. Slightly crunchy, yet still soft, the croutons added so much texture. And the bacon, oh the bacon. I hadn't made candied bacon in a while and forgot how insanely good it is. Crunchy, crispy, sweet yet a tiny bit smokey from the paprika. Then there is the dressing, a combination of mayo and whole grain mustard, it was the perfect topping to this salad and would be a great sandwich spread too.

This really was like eating a BLT in a salad form. I even ate the tomatoes in it! A definite keeper!

Linking to:

These Chicks Cooked

Tastetastic Thursday

BLT Sandwich Salad

Food Network Magazine, October 2011

For the salad:

• 1 head romaine lettuce, thinly sliced (about 6 cups)
• 1/2 cup chopped red onion
• 2 Roma tomatoes, seeded and chopped
• 4 slices white bread
• 1 tablespoon unsalted butter

For the bacon:

• 1/4 cup packed light brown sugar
• 1 teaspoon Hungarian paprika
• Grated zest of 1 lemon
• 1 teaspoon black peppercorns, crushed in a bag with a mallet
• 6 strips center-cut bacon
• 6 sprigs fresh thyme

For the dressing:

• 1/2 cup mayonnaise
• 1 to 2 tablespoons maple syrup
• 4 teaspoons whole-grain mustard
• 1 tablespoon fresh lemon juice

Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.

Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.

Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.

Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.

Baked Sunday Mornings - Honey Corn Muffins

This may be one of the easiest recipes in Baked Explorations. And one of the best.

I like for cornbread to be sweet and moist. The kind that I can eat out of hand as well as dip into a bowl of beans. These muffins are those kind of cornbread.

Cornbread is a simple dish. Coconut, jalapenos, broccoli, etc. are worthy additions, but I prefer it prepared with basic, homey ingredients like buttermilk and honey. I don't think there is a recipe that Matt and Renata don't include brown sugar in and it's here too. But that was the only surprise on the ingredient list.

It was lovely to make something out of this book that I could easily make on a weeknight and serve with dinner. These muffins were the perfect accompaniment to a bowl of chili and were enjoyed by the three of us (and the guy at our house working on our cable TV). Moist and slightly sweet from the honey, they were even better with a smear of butter and a drizzle of honey. I have found my go-to recipe for cornbread.

Please check out the rest of the Baked Sunday Mornings group on our Facebook page!

Mile-High Lasagna Pie

Having a thick slice of lasagna placed in front of you is like opening a new book. Each layer reveals a different element to the dish in much the same way each chapter of a book reveals more about the story. Individually each layer and page are enjoyed, but the story is best appreciated as a whole.

Lasagna is elevated from a its rustic roots to a new level of elegance by simply preparing it in a springform pan allowing each lovely layer to be on display. This recipe started as a vegetable version, but I added some ground beef to make it more palatable to my family, my husband in particular. I loved the earthy flavor and texture of the vegetables added but am glad I added the beef as it made this more hearty and delicious. While there is plenty of cheese here, this is a little more healthy and little less cheesy than the lasagna you may be used to eating. Proving you can have your lasagna, and eat it to.

This dressed up lasagna is the perfect thing to serve the next time you want to impress your family and friends.

Linking to:

It's a Keeper Thursday

A Little Nosh

• Mile-High Lasagna Pie
• adapted from Recipe.com, Summer 2011

14 dried lasagna noodles

1 pound ground chuck

1 tsp dried Italian seasoning

1 jar (26 ounces) tomato-and-basil pasta sauce (2 1/2 cups)

2 tablespoons olive oil

1 1/2 cups finely chopped carrot (3 medium)

2 cups finely chopped zucchini (1 medium)

4 cloves garlic, minced

1 package fresh baby spinach (6 ounces)

2 tablespoons snipped fresh basil

1 egg, beaten

1 container (15 ounces) ricotta cheese

1/3 cup finely shredded Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups shredded mozzarella cheese (8 ounces)

Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.

While noodles are cooking, place ground beef in skillet. Crumble meat into small pieces, add Italian seasoning, and cook until brown. Drain. Return to skillet and add pasta sauce.

Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add remaining garlic. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach mixture from skillet to a bowl. Stir basil into spinach mixture; set aside.

In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.

To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the meat/pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the mozzarella cheese. Top with another layer of noodles. Layer with remaining spinach mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.

Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining mozzarellaa cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs. Makes 10 servings.

Corn Casserole

Sweet summer corn. Is there anything better? Every time I go to the grocery I pick up a few ears because I know we are at the end of the season.

This easy dish combines the sweet, fresh, corn flavor of summer and is a great transition into fall dish. I don't use a lot of Paula Deen recipes because I find, like her, they are often too much but tweaked this one a bit so that it was still creamy and cheesy but I didn't feel like I was going to have a heart attack as I walked away from the table.

A big hit in my house, this may replace the traditional corn pudding I make during the holidays.

Linking to:

Mouthwatering Mondays

Melt in Your Mouth Mondays

Your Recipe, My Kitchen

Corn Casserole

Paula Deen

1 (15 1/4-ounce) can whole kernel corn, drained (I used the corn from 2 ears of fresh corn)

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (I used Jiffy)

1 cup light sour cream

1 teaspoon finely chopped jalapenos (optional)

1/2 stick butter, melted (I dotted 2 tablespoons across top of casserole)

1-1/2 cups shredded cheddar cheese (I used about 1/3 cup)

Preheat oven to 375 degrees F.

In a large bowl, mix together the 2 cans of corn, the corn muffin mix, sour cream, and melted butter. Pour into a large casserole dish prepared with non-stick cooking spray.

Bake for 40 to 45 minutes, or until golden brown. Let casserole rest for 5 minutes and then serve warm.

Cooking With Bourbon

Cooking with bourbon has always been popular here in Kentucky. We are the far and away the world's largest producer of this fine spirit and it is an integral part of our history, commerce, and tourism industry.

Woodford Reserve is the smallest of the ten largest bourbon distilleries located in Kentucky and is just down the road from me. Bourbon is generally considered to be a man's drink but the distillery is making a concerted effort to market bourbon to women. Their Woodford in the Kitchen series features workshops and tastings with their chef in residence, Ouita Micheal, along with guest chefs to show would-be bourbon connoisseurs how bourbon has a place not only at the bar, but at the dinner table.

The distillery is located in Woodford County, the heart of Bluegrass Country, and an idyllic setting, especially on a crisp Fall day. A couple of friends and I attended their latest Woodford in the Kitchen event featuring Jeremy Ashby, an award winning chef at Azur Restaurant, here in Lexington. I'm not a bourbon drinker but walked away with a ton of information, inspiration and what may have been the best meal of my life. So good that I want to share it with you.

After a tour of the distillery we enjoyed a Bluegrass Sunrise, a riff on the classic Tequila Sunrise but with bourbon. A healthy shot of bourbon is given a good shake with Grand Marnier and orange juice. Grenadine is added creating a drink that is beautiful as well as potent. At first sip the sting of the bourbon hits but mellows as it warms the back of your throat.

Chef Ashby is passionate about the farm to table concept and sustainable farming. His dishes feature local ingredients whenever possible and he is known for his creative use of traditional ingredients reinvented in new and exciting ways.

Our first appetizer, Ham Hock and Goat Cheese Wontons with Five Pepper Jelly and Pickled Okra Chow Chow is a perfect example. Featuring country ham, local sweet corn, and goat cheese wrapped and steamed in a won ton and topped with local spicy jelly and pickled okra, the ingredients are as old-fashioned Southern, but the execution is Asian. The taste, incredible. I loved the silky, smokey strands of ham mixed with the sweetness of the corn and tang of the cheese. The spiciness of the jelly added the perfect balance. This was my favorite dish of the day and the one I plan on recreating.

Bourbon and Buttered Popcorn Shooter with Mushroom Foam and Fennel Pollen Dust was the next appetizer and the biggest surprise. Sweet corn was pureed into a soup that honest to goodness, tasted just like buttered popcorn. Liquid popcorn. Simply amazing.

Our final appetizer was Chef Ashby's signature dish, Woven Shrimp. entucky aquaculture is another passion for Chef Ashby and he uses Kentucky raised fish frequently. A huge Kentucky prawn is wrapped in a shredded phyllo dough called katafini that cooks up super crispy and resembling a bird's nest. A sauce featuring quince paste was sweet and salty providing a perfect balance of flavor. This dish was delicious and dramatic.

Chef Ouita Michael walked us through a flavor wheel to show us how well bourbon pairs with food. This was my second time around the wheel with Chef Michael and it really has broadened my appreciation for the complexity of bourbon's flavor profile and how it pairs well with so many flavors. The holy trinity of bourbon's flavor is nuts, fruits, and caramel. We experienced each of these flavors as we paired a sip of bourbon with Parmesan, orange, hazelnut, dark chocolate, dried cranberry, and sorghum.

A second cocktail before the entrees were served. Too much bourbon at this point so I can't remember the name, but it was a peach tea/bourbon concoction that was very good, even thought I don't like tea.

Bourbon Smoked Kentucky Striped Bass was another showstopper. A roulade of Kentucky raised bass was rolled with a mixture of freshwater prawns, goat cheese, and shitake mushrooms and served over a veloute of sweet potato and tangerine swirled with vanilla oil. I am not a huge fish eater and was blown away with how much I loved this fish. They smoked the fish using the wood from the bourbon barrels resulting in a sweet smoky flavor that worked beautifully with the sweetness of the fish.

Dessert was a simple Sour Cream Blueberry Cake with Vanilla Bourbon Anglaise and Toasted Almond Gelato. A small cake was served over a pool of cream anglaise and wore a top hat of gelato. The perfect ending to an incredible meal.

I had a wonderful time at Woodford Reserve and walked away with a new interest in using bourbon and other varieties of alcohol in the kitchen. What spirits do you like to cook with?

Bluegrass Sunrise

1 1/4 oz bourbon

3/4 oz Grand Marnier

4 oz orange juice

grenadine

orange twist and cherry for garnish

Combine bourbon, Grand Marnier, and orange juice in a cocktail shaker with ice and shake well. Strain and pour into a chilled martini glass. Swirl grenadine around edges of drink so that it will settle to the bottom of the glass. Garnish with orange twist and cherry.

Blaze's Peanut M&M Ice Cream

I'm kind of obsessed with making ice cream. Especially since getting Jeni's Splendid Ice Creams at Home. I had been trying to think of a reason to make the three hour drive to Columbus to try Jeni's ice cream in one of her shops. Now I don't have to since.

Jeni is know for her high-quality, artisanal ingredients, and unusual flavor combinations such as Goat Cheese and Roasted Cherries, Poached Pear and Riesling Sorbet, and Bangkok Peanut.

A fellow blogger friend warned me that her method for making ice cream was probably different than what I had used before and she was right. Small quantities of corn syrup, cream cheese, and corn starch and the absence of eggs makes her ice cream recipes unique. Honestly, I wasn't sure about it when I read through the process and even after making my first batch (Salty Caramel - out of this world good and completely deserving of its cult following) until I tasted it.

Creamiest ice cream I have ever tasted. Thick. Luxurious.

The process may look overwhelming, but it really is quite simple. After three batches, I can make any add-ins (caramel, chocolate paste) and the base on ice in about thirty minutes. Mise en place is your friend here.

Blaze's Peanut M&M Ice Cream came about after my daughter's boyfriend and I were talking about how much we loved peanut M&Ms. After realizing I had never seen the peanut variety of M&M's in ice cream, I decided it was time for me to change that and make some for Blaze and me.

I used the base recipe from the book and then swirled in fudge ripple made from my other ice cream god's book, David Lebovitz's The Perfect Scoop. After unsuccessfully trying to neatly chop the M&Ms, a generous scoop of gently crushed candies were added at the end.

Rich vanilla ice cream mixed with the rich fudge sauce creating a not-quite vanilla/not-quite chocolate flavor that was delicious. Pieces of chocolate candy and peanuts added crunch and textural variety. So good.

What's your favorite flavor?

Linking to:

Friday Potluck

Friday Flair
Sweet Tooth Friday

Blaze's Peanut M&M Ice Cream

adapted from Jeni's Splendid Ice Creams, Jeni Britton Bauer

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup

1 tablespoon vanilla extract

1/3 cup fudge ripple (recipe below)

1 cup coarsely crushed peanut M&Ms

PREP

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth.

Fill a large bowl with ice and water.

COOK

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

CHILL

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add vanilla. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE

Pour the ice cream base into the frozen canister and spin until thick and creamy. Swirl in the fudge ripple and peanut M&M's and mix just until combined, about 30 seconds.

Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Fudge Ripple

The Perfect Scoop, David Lebovitz

1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until the mixture just comes to a boil. Cook for 1 minutes, whisking frequently. Remove from the heat, stir in vanilla, and let cool. Chill in the refrigerator before using.

Honey Sausage Pasta

I'm going to start featuring more recipes from my big ol' binder of recipes from my pre-blogging days. There's some good stuff in there!

Like this Honey Sausage Pasta. It's one of my favorite pasta dishes, ever. Simple, simple, simple and delicious.

Linking to:

What's Cooking Wednesday

These Chicks Cooked

Eat at Home Ingredient Spotlight - Honey

Honey Sausage Pasta

adapted from - J.M. Hirsch, Associated Press

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary leaves

12-ounce package sausage, cut into 1-inch pieces (or bulk sausage)

1/2 pound fresh pasta, or 1 pound dried - fettuccine, linguine, and spaghetti all work here

2 tablespoons honey

1 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Bring a large pot of water to a boil.

Meanwhile, in a large skillet over medium-high heat combine the oil and rosemary. When the oil is hote, add the sausage, and cook until browned.

Once the water has come to a boil, add salt and pasta and cook according to package directions.

While the pasta cooks, add the honey to the sausage and cook, stirring constantly, until it bubbles and thickens.

Once the pasta has cooked, reserve about 1/4 cup cooking water, then drain the pasta. Add the pasta and the reserved cooking water to the skillet and toss to coat. Add the cheese and toss again. Season to tast with salt and pepper.

Makes 4 servings.

Baked Sunday Mornings - Caramel Apple Cupcakes

It has certainly felt like Fall here this week. And while I am not ready for Summer to be completely over, I am excited about Fall and all it has to offer: pumpkins, crisp air, falling leaves, cozy sweaters, and apples. Does anything say Fall more than an apple?

Us Baked Sunday Mornings bakers made Caramel Apple Cake from Baked Explorations this week. The cake is supposed to be a lovely three-layer affair but after a recent layer cake fiasco and not feeling well this week, I opted to halve the recipe and make cupcakes instead.

The recipe has three components, four if you make your own applesauce. I considered making applesauce falling the sidebar recipe in the book but was a little annoyed that the writers didn't include any suggestions for the best types of apples to use. Laziness may have played a role in this decision as well.

Incredibly moist and flavorful, the cake is the star and a definite keeper recipe. The applesauce makes the cake moist and the generous amount of ground cloves adds warmth and spice to keep the cake from being overly sweet. It was delicious and tasted like Fall.

Caramel is made beforehand and added to the frosting. Looking for a salted caramel fix a while back, I made the caramel recipe from Baked Explorations a while back and it was a disaster. My fix was satisfied that night with a winning recipe from Ina Garten but I decided to try a Dorie Greenspan recipe for caramel to use with this recipe. One of the easiest caramel sauce recipes I've tried so I've included it below.

As the caramel sauce cooled on the counter, I started on the buttercream. The buttercream starts with the sweet roux that we have used before. This method is growing on me but I think it would be best to allow it to cool completely before whipping it up instead of using the mixer to cool it off. I found that the mixture cools before the metal bowl of mixer does and the butter ends up getting too warm and throws off the texture. After multiple attempts, I could not get the frosting to come together and fluff up. I think the caramel also broke up the texture a bit. If I were to make this again I would do the following: 1) let the roux cool completely, 2) make sure the butter is cool instead of room temperature, and 3) whip up the frosting to the desired texture and consistently before adding the caramel, and 4) gently fold in the caramel.

While not the smooth frosting I was hoping for, it still tasted great. A generous swirl of caramel sauce on top made for sticky, but finger licking delicious cupcakes.

Another great recipe from Baked that is perfect for classroom parties, tailgating, and the holidays. Check out the creations made by the rest of the Baked group, here!

Linking to:

Joy of Desserts

Tea Party Tuesdays

Warm Caramel Sauce

Around My French Table, Dorie Greenspan

1 cup sugar

3 Tablespoons water

1 Tablespoon light corn syrup

3/4 cup heavy cream, warm or at room temperature

1 Tablespoon unsalted butter, at room temperature

Pinch of salt

Put the sugar, water, and corn syrup in a medium heavy-bottomed saucepan and cook over medium-high heat, swirling the pan occasionally but not stirring, until the caramel turns a medium amber. If any sugar spatters onto the sides of the pan, wipe it down with a pastry brush dipped in cold water.

Lower the heat and, standing away from the pan to avoid sputters and spats, add the cream, butter, and salt. The mixture will bubble furiously, but the bubbles will die down, and when they do, use a wooden spoon or silicone spatula to stir the sauce until it's smooth. Pour into a bowl or heatproof jar. Cool until just warm before serving.

Roasted Tomato and Basil Soup

• We went from nearly 100 degree temperatures a few days ago to 50 degree rainy weather. A steamy bowl of tomato basil soup seemed like the perfect way to warm up but still enjoy the fresh flavors of summer.
• 
  
• This isn't the tomato soup of my childhood (or even a few years ago). Roasting the tomatoes intensifies their flavor and adds a sweet note to balance out their natural acidity. At first bite, you are hit with the bright, fresh summertime flavor of the tomatoes. Basil and thyme adds a herbaceous note and the onions and garlic contribute extra flavor in the background. I also really enjoyed the texture of this soup, smooth with just a hint of chunkiness.

• With the addition of some extra-crispy crumbled bacon, homemade croutons and a drizzle of cream, this soup was a bowl of sunshine on a dreary day.
• 
  
• Notes: I scooped out the seeds from the tomatoes before I roasted them and then removed the skins after roasting.
• 
  
• Roasted Tomato Basil Soup
• The Barefoot Contessa Cookbook, Ina Garten
• 
  
• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Cookbook Review - Modern Hospitality & 3 Recipes

I am a sucker for any cooking show and faithfully watched the first season of MasterChef. Whitney Miller was my favorite from the beginning because her food looked good and she was always a good competitor.

The second season of the show didn't hold my interest but I was excited to check out Whitney's cookbook. Based on her performance on the show and the good reviews on Amazon, I bought the book sight unseen.

The book itself is lovely with a feminine, vintage feel and lots of beautifully styled photos. The recipes are Southern and, for the most part, simple. My initial reaction was that some of the recipes are too simple; a recipe for scrambled eggs that calls for only eggs, salt and pepper? However, this recipe focused on the technique and since it is the same one that I use and I am famous for my scrambled eggs, I decided it was a worthy inclusion.

After making three of the recipes and pursuing several others, I think a few more details could have been included in spots. For example, the recipe for Sweet Potato Peanut Butter Blondies didn't indicate whether the mixture should be mixed by hand or with an electric mixer. I mixed it by hand and it was fine, but think an electric mixer would have resulted in a more consistent end product.

All of the recipes are true to Southern ingredients and flavor profiles but with a nod to making them slightly healthier and more modern. She also takes some non-Southern dishes and uses ingredients indigenous to this region of the country to put her own spin on them such as Butter Bean Hummus and Turnip Green Pesto.

I tried the Buttermilk Pan-Fried Chicken, Cauliflower Mac N'Cheese, and Sweet Potato Butter Blondies and would make all three again with some minor tweaks. The Buttermilk Pan-Fried Chicken was good, but nothing extraordinary. While I appreciated her technique of pan frying the chicken to get a crisp coating, I felt it lost some of that once finished in the oven. I also think this dish needed a bit more seasoning.

Cauliflower Mac N'Cheese is sure to be a hit with kids and an awesome way to incorporate an underused and unappreciated vegetable in their diet. My daughter thought that there was cauliflower and macaroni in the dish based on the name but loved it even without her beloved pasta. I would probably reduce the amount of milk in the dish for a slightly thicker sauce, but this was pretty awesome as is.

Sweet Potato Peanut Butter Blondies are another clever recipe featuring a hidden healthy veggie in the mix. I loved these bars and can see this being a go to recipe when I want to a quick sweet treat. Instructions or suggestions on how to cook the sweet potato would have been a nice addition. I cooked mine in the microwave until soft and then just scooped out the flesh. These bars are a great blank slate and easily could be upped a notch with the addition of salted peanuts, chocolate chips or a simple glaze.

While probably too simplistic for advanced home cooks, Modern Hospitality is a great resource for simple, delicious Southern cooking.

Buttermilk Pan-Fried Chicken

Modern Hospitality, Whitney Miller

3 boneless, skinless chicken breast halves (about 6 ounces each)

1 teaspoon salt

1/4 teaspoon ground black pepper

1 cup buttermilk

1 large egg

Pinch of cayenne pepper

1 cup all-purpose flour

3 tablespoons canola oil

Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

Season both sides of the chicken with 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper. Stir together the buttermilk and egg in a shallow dish. Combine the flour with the cayenne and the remaining 1/2 teaspoon salt and 1/8 teaspoon black pepper on a plate.

Heat the oil in a large skillet over medium-high heat. Dip the chicken in the buttermilk mixture and then coat in the seasoned flour. Carefully place the chicken in the hot oil. Cook for 2 minutes on each side. Remove from the pan and place on the baking sheet. Bake until cooked through but still juicy (about 155F on an instant-read thermometer), 6 to 8 minutes, depending on the thickness of the chicken. Drain on a paper towel-lined plate. Serves 3

Sweet Potato Peanut Butter Blondies

Modern Hospitality, Whitney Miller

Unsalted butter, for greasing baking dish

2 cups sifted all-purpose flour

1 tsp baking powder

1 tsp salt

1/4 tsp baking soda

2/3 cup butter, melted

2 cups packed light brown sugar

2 eggs, lightly beaten

1 cup cooked sweet potato, mashed

2/3 cup peanut butter

2 Tbsp vanilla

1/4 tsp cinnamon

Preheat oven to 350 F. Grease a 13 x 9-inch baking pan with unsalted butter.

Sift together the flour, baking powder, salt, and baking soda into a small bowl.

In a medium bowl, mix together the melted butter and brown sugar. Stir in the beaten eggs, sweet potato, peanut butter, vanilla, and cinnamon until combined. Add the flour mixture ingredients and mix well.

Spread the batter evenly in the baking dish. Bake for 18 minutes. Let cool for 10 minutes. Cut the blondies into squares or desired shapes.

Cauliflower Mac N' Cheese

Modern Hospitality, Whitney Miller

8 cups cauliflower florets (1 head)

2 Tbsp extra virgin olive oil

1/2 tsp Kosher salt

1/2 tsp ground black pepper

2 Tbsp butter

2 Tbsp flour

1 1/2 cups fat-free milk

1/2 cup heavy cream

1/4 tsp table salt

1 cup grated sharp cheddar cheese

Preheat oven to 400. Toss florets in oil on a baking sheet. Sprinkle with salt and pepper. Roast until fork-tender and lightly browned, 25 minutes. Remove pan from oven and reduce to 350.

Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in cream and cook 5 minutes.

Remove pan from heat and stir in 1/4 tsp. salt, 1/4 tsp pepper and all but 2 Tbsp cheese. Stir over medium-low heat for 5 minutes.

Place cauliflower in an 8X8-in glass baking dish or 4 individual ramekins. Pour cheese sauce on top and sprinkle with 2 Tbsp. cheese. Bake until sauce is bubbly, 20 to 25 minutes.

Sweet Potato Peanut Butter Blondies

Modern Hospitality, Whitney Miller

Unsalted butter, for greasing baking dish

2 cups sifted all-purpose flour

1 tsp baking powder

1 tsp salt

1/4 tsp baking soda

2/3 cup butter, melted

2 cups packed light brown sugar

2 eggs, lightly beaten

1 cup cooked sweet potato, mashed

2/3 cup peanut butter

2 Tbsp vanilla

1/4 tsp cinnamon

Preheat oven to 350 F. Grease a 13 x 9-inch baking pan with unsalted butter.

Sift together the flour, baking powder, salt, and baking soda into a small bowl.

In a medium bowl, mix together the melted butter and brown sugar. Stir in the beaten eggs, sweet potato, peanut butter, vanilla, and cinnamon until combined. Add the flour mixture ingredients and mix well.

Spread the batter evenly in the baking dish. Bake for 18 minutes. Let cool for 10 minutes. Cut the blondies into squares or desired shapes.