Monday, September 22, 2014

Tackle Childhood Cancer with Chili's on September 22!

Tackling Childhood Cancer is a cause near and dear to my heart. Tonight (Monday 9/22) Chili's will donate up to $100,000 of profits to St. Jude! Take the family out to Chili's tonight for a meal that makes a difference.


To learn more click here: Chili's Teams Up with St. Jude to Tackle Childhood Cancer

Wednesday, September 10, 2014

Peaches 'n' Cream Rustic Tart

I'll give you a minute to take in this photo...



Alright, now snap out of it so I can tell you how to make it. Pie is a Southern staple and this dish is like a mini free-form pie, so you don't even need a pie dish or fancy tart pan. You just need your hands! Oh...and all the ingredients. They are kinda important in getting the job done. The peaches are not overly sweetened and the crust is perfectly golden and buttery AND the sweet marscapone cream is the icing on the cake...literally. As you can see I used half butter and half coconut oil in the crust and coconut oil is great for you so.... that would make this a healthy dessert right?! Don't tell your trainer I said that. (Oh and remind me sometime to tell you all the amazing ways you can use coconut oil - it is my MUST HAVE product for every room in the house). My ADD just kicked in....and we're back! You simply must try this dessert and it is stunning when finished so feel free to serve it at a fancy dinner party. You should have a fancy dinner party.

The Crust:
2 cups flour
1/3 cup butter, cut into cubes
1/3 cup coconut oil (at room temperature)
1/3 cup water
1 Tbsp sugar

The Peaches:
2-3 cups frozen peaches (semi-thawed and thinly sliced)

The Cream:
1/3 cup marscapone cheese
1 1/2 Tbsp milk
1 Tbsp honey
1/2 tsp vanilla bean paste

Preheat oven to 350 degrees. In a food processor with a dough blade (or - heaven forbid you go the old-fashioned route and just use a bowl)  combine the flour and sugar, mixing well. Add in the butter and coconut oil and let process for 5 seconds (or if your doin' it the "olden" way you will cut the butter and oil into the dough) You should have a soft crumbly texture. Add the water and process or kneed until the dough becomes smooth. Cut it into 8 equal peices and roll each peice into a ball. Place into a plastic bag in the fridge for at least 30 minutes. Remove 4 of the 8 peices leaving the other 4 in the refrigerator.  Press the dough into a circular pie crust about 5-6 inches - keep in mind these are free-form pies that are made with your hands so they don't need to be perfect!

Fill the center with peaches, leaving 3/4 of an inch around the edge. Fold the edges in however you want, you can see from my pics below that I did it a few different ways. My favorite was the "pinch and fold" method where I pinched points all the way around and then I would lay or "fold" the points over to one direction. Sprinkle the pies with Cinnamon.

Repeat with the next 4 peices of dough ( I was just letting you get the hang of it with the first 4!) Bake all 8 pies for 20-25 minutes or until the edges start to brown. Drizzle honey over the peaches on each pie about 5 minutes before they are done.

While the pies are baking, mix the ingredients for the cream. When pies are done, allow them to cool for 10 minutes. Top each pie with a dallop of the marscapone cream and serve them up!


Here are some pics of the different edges I did:
















Enjoy! XOXO~

Friday, August 22, 2014

Jessie James Decker's Pot Roast

I'm excited to share a guest recipe with y'all today! It's always fun to run into a fellow country singin' chick that loves cooking as much as I do and if you know Jessie James Decker, you know the girl loves to cook (and she loves her Tony's seasoning blend too!). I asked her to share a recipe with y'all in honor of the release of her EP Comin' Home which you can check out by clicking HERE.



This is a down-home country girl after my own heart. She sings, she writes, she shares her beauty tips and tricks, she is absolutely stunning, AND she cooks. Jessie told me that "this is an easy roast but so delicious and filling! I make this in the winter on a cold day and it warms everyone's tummies!!!" After my own taste-testing, and my hubby's overwhelming approval too, we have to agree. This is one recipe you're gonna want to keep on hand for a perfect country comfort-food night.



1 rump roast
1 onion
1 bag baby carrots
4 potatoes (or as many as you'd like)
1 cup water
oil
salt
pepper
Tony's Creole Seasoning

Season the roast with salt, pepper and Tony's as desired. Drizzle some oil in a skillet over med-high heat. Sear the pot roast on both sides. Cut up an onion and put it at the bottom of your crock pot. Place your seared roast on top of the onions. Cut up your potatoes and throw that on top along with the bag of baby carrots. Add salt, pepper and Tony's on top of everything to your liking. Add the cup of water. Throw the top on your crock pot and cook on high for 6 hours (or low for 10 hours). And as Jessie says, "Serve with some warm rolls, white rice and a smile : )"


Don't forget to go check out Jessie's new EP Comin' Home and let her know how much you love her music AND her recipe!

Enjoy! XOXO~