In the Storm

Recipes | Lemon Cheesecake Squares with Blueberry Topping

Refreshing! The combination of lemon and blueberry is divine and since they are made in a parchment-lined 9 x 13 pan these lemon cheesecake squares with warm blueberry topping cooked over the stove before serving on top of the dessert are perfect for an after dinner dessert with coffee, or for a delicious summery treat with plump, fresh-picked blueberries.

Sweet and tart. Sure to be a crowd pleaser.

Recipes | Peach Cobbler

When Jeff and I visited the Farmer's Market at Forsythe Park one of my must haves were fresh, Georgia grown peaches. We brought home eight peaches with one sole purpose. Peach Cobbler. This cobbler was everything I wanted in a peach cobbler: slightly tart, but sweet peaches, cinnamon as a highlighted spice, a moist cake-like crust with a cinnamon crusty top golden brown. The peaches were amazing! We bought some Breyer's French Vanilla ice cream to go with the warm, not-long-out-of-the-oven peach cobbler. Of course, Chef Jarrod did the honors. One of his last contributions before finally heading back to work - for a second time around.

Recipes | Lasagna Zucchini Boats

You guys! This is a main dish recipe. Add a side salad and you have a complete, fairly healthy meal! And, crazy good, too! I have another recipe in my stash for zucchini boats from years ago, however I will be scrapping that recipe, pulling it from our recipe book and inserting this new, very much improved, Lasagna Zucchini Boat recipe.

I used this recipe from Cooking Classy is my guide and when I took that first bite my eyes rolled back and my mouth watered with the overwhelming flavors. The zucchini was perfectly crisp and the boats were filled over the brim with cheeses and meat and flavor.

Depending on the size of your zucchini, although medium zucchini's are best to achieve desired done-ness, you could easily serve 8 people if you had a large salad and maybe some garlic bread to go with it. We served 4 people with leftovers. We like spicy foods so I used a roll of hot Jimmy Dean sausage, which is our go-to sausage for crumbling into sauces - and for on our homemade pizzas - and into our breakfast dishes. But, if you're not a fan, you could use hamburger, instead.

For the cheeses, definitely use a really good, freshly grated Parmesan and we used a Mozzarella- Provolone combination which gives fantastic added flavor from the Provolone.

I cannot say enough about this dish. We will, easily, have these in a regular rotation, especially when zucchini is at it's freshest, and peak season.

Recipes | Honey Buffalo Chicken

Amazing flavor. We used this recipe by Plain Chicken as our guide and put together the most delightful marinade - ever! We doubled the recipe and used a variation in brands but I'm sure the flavors would be comparable. Jarrod did a beautiful job grilling up the chicken to perfect doneness. 

Without a doubt I will have these ingredients on hand, in my pantry, regularly, because this would be a perfect on-the-fly main dish. Can I say that I can still, days later, taste this chicken! I would be remiss if I didn't mention that this chicken tastes fantastic on a salad for lunch the next day - and the day after that - and the day after that.

When I can find a knock-your-socks-off flavorful main dish that is super simple to put together it is a huge win in my recipe book!

Recipes | Guadalajara Cheesesteak

Besides totally spelling Guadalajara wrong on the recipe card (which I will fix before printing) we, however, did not go wrong with these Guadalajara cheesesteaks! Similar to our beloved Jalapenos restaurants' Guadalajara cheesesteak. Both are smothered in a delectable cheese sauce, however, our cheese sauce is laced with cilantro and jalapenos and seasonings that speak to our taste buds - Mexican flavors.

These are perfect stand alone because they are filled with seasoned grilled steak and similar seasoned peppers and onions. You could easily serve them with shredded lettuce, diced tomatoes and sour cream along with the minced cilantro, but they are simply delightful on their own. We fill those flour tortillas to the brim with the meat and vegetables that one is plenty - unless you're my son John who will devour two, easily.

Below is the recipe care I created for our families recipe book, and the kids' recipe books.

Recipes | Butter Swim Biscuits

It has been ages since I posted new recipe cards that I have added to our family recipes. During the quarantine, while Jarrod has been home...that's Jarrod my chef-in-training, both attending culinary art classes at Savannah Technical College and working as a cook at the Bohemian, downtown Savannah, and I have been trying new recipes. Some baking straight from the recipe and some making the recipe our own.

Today, I am sharing a recipe I made using a recipe by Instrupix. I followed the recipe to a tee, mostly because it is a baking recipe and I'm not comfortable making changes to baked goods. 

Can I just say that these biscuits are to die for! I am not a buttermilk fan, unlike my dad was who could drink buttermilk doused in black pepper as a snack, but I bought a small jug of buttermilk with the intention to make these Butter Swim Biscuits and find another recipe to use up the remaining buttermilk.

Years ago I created these recipe cards for my kids' recipe books. Each one of my four kids received a Recipe album one year for Christmas. I made a recipe album for myself and I have been continuing to fill my album and most of my kids' albums as well. I was even asked to create a recipe album as a wedding gift for my daughter's best friend.

We had a new chicken recipe (I will be sharing that tomorrow), I steamed some broccoli, and I quickly - because there is nothing to this recipe - threw together these divine, swimming-in-butter, biscuits. Now, you could easily serve these biscuits stand alone. No butter required.

But, why would you?

Just add butter to the hot, buttery flaky biscuits. You'll be glad you did.