Good Eats {Travels}: Beasley’s Chicken & Honey

On our drive down to Kiawah, we stopped in Raleigh to visit friends of ours.  They took us to dinner at Beasley’s Chicken & Honey for a delicious, Southern dining experience.  I have never fancied myself a huge fan of fried chicken, but holy cow, this stuff was ahhmazing.

The ambiance is fun and relaxed.  Daily food and drink offerings are presented on giant chalkboards on the walls.  Drinks are served in mason jars.  The place was bursting at the seams with people of all ages, loud children included.  My kind of place.

Beasleys I ordered the chicken and waffles and was completely astounded at how much I loved every bite.  The chicken wasn’t oily and was perfectly cooked.  It was drizzled in delicious honey.  For a moment, I seriously considered licking my plate.

chicken & waffles If you have a chance to eat at Beasley’s, do it.  Order the crispy cheese grit fries and some fried chicken.  You will not be disappointed.

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Bobby Flay’s Louisiana Burger

Burgers in the summer are just the best.  The more sauce and toppings you can stack on, the better.  And Bobby Flay makes some great burgers.  The remoulade on this burger is delicious.  I really liked blackening the patties in a skillet with the spice rub.  It added a ton of flavor and kept the beef juicy.  This recipe is definitely a keeper!
Louisana burger

for the spicy remoulade, you will need:
½ cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons whole grain mustard
1 teaspoon hot sauce
1 dill pickle, diced
2 green onions, finely chopped
handful fresh parsley, finely chopped
salt & pepper

In a small bowl, whisk together the mayonnaise, mustards, hot sauce, pickle, green onion and parsley in a small bowl.  Season with salt and pepper, cover and refrigerate for at least an hour.  Sauce can be made a day ahead.

for the burgers, you will need:
1 tablespoon smoked paprika
2 teaspoons black pepper
2 teaspoons kosher salt
1 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1½ pounds ground beef
2 tablespoons canola oil
4 slices smoked Gouda cheese
1 red onion, cut into ¼-inch thick slices
1 tomato, cut into thick slices
lettuce for serving
4 hamburger buns, toasted

Make the spice rub by combining the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl and set aside.  Divide the beef into four equal portions and form into burger patties.  Season both sides of the burgers well with the spice rub and set on a plate.  Make a deep depression in the center of each burger with your thumb.

Heat the oil in a cast iron skillet over high heat until it begins to shimmer.  Cook the burgers until they are charred and the spices have formed a crust, about 2 minutes.  Turn the burgers over, lower the heat to medium and continue to cook until slightly charred, about 4 minutes more for medium-rare.  Move the burgers to a plate, top each with a slice of cheese and tent with foil.

Add the onion to the pan and cook over medium-high heat until slightly softened, about 2 minutes per side.  Meanwhile toast the buns.

Slather the bun bottoms with the spicy remoulade, then a layer of cooked onions, then the burger.  Top with lettuce and tomato.  If you are so inclined, add another layer of remoulade to the bun tops before digging in.  I did, and it was a fabulous decision!

makes: 4 burgers
time: 15 minutes prep + 10 minutes cooking + remoulade chilling time
adapted from: Bobby Flay’s Burgers, Fries & Shakes

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{Where to Shop Wednesday} Sabatino’s Quinoa & Kale Chicken Patties

Sometimes shopping at Costco is just plain dangerous.  I can rarely get out of there without spending at least $100.  Why I find the need to buy in bulk so alluring I’m not sure.  I’ll chock it up to living in a culture that values excess.  Or maybe it is because Connor and I can eat our way through the store.

That is exactly how I found these delicious chicken patties.  Connor and I both tried a bite on a stroll through the store and immediately plopped a box in the cart.  Well done Costco, well done.
sabatino's chicken patties
They were perfect for quick and easy lunches this summer and were pretty filling.  I never ate mine with a bun, but I’m sure they’d be great that way as well.  If you see these at your local Costco, I totally recommend picking them up!

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Down the Rabbit Hole

Dear Readers (I’m channeling Jennie right now),

Please pardon my absence.  The school year has started.  I have entered the world of learning 76 student names as quickly as humanly possible, turning into a giant ball of sweat in our un-airconditioned building, sprinting through 5+ straight hours of teaching before I come up for air, then promptly falling asleep as I rock my little boy each night.  Please do not think I am complaining…I love every minute of the madness.  It just takes me a couple of weeks to adjust and get back into the swing of things.

As hard as it is to not spend everyday with Connor like I did in the summer, it is nice to be back at school.  I work with some truly amazing people and really enjoy the kids and families I have the privilege of serving.  Here I am in polka dots on the first day of 6th grade!
1st day selfie My school is located right at an entrance to one of the city parks, which is awesome.  I snapped this photo Wednesday morning on our first class hike of the year.  I love that I work for a school that values getting kids outside, learning about the world around them and the impact we have on every living thing.
1st hike of the year

I have lots of yummy things to share, including restaurant reviews from our trip to Charleston/Kiawah and some good Where to Shop Wednesday posts.

Stay tuned and have a wonderful holiday weekend!

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Banana Fluffernutter White Chocolate Chip Ice Cream

Holy cow. fluffernutter ice cream This ice cream means business.  Hands down the best ice cream to come out of my kitchen.  It’s so rich and packs in so many of my favorite flavors.  It lasted forever in our freezer because you only need a little bit to really kick a sweet craving.

you will need:
2 cups heavy cream
2 cups whole milk
½ cup granulated sugar
¼ teaspoon salt
1 cup creamy peanut butter, divided
2 teaspoons vanilla extract
1½ cups marshmallow fluff
½ cup white chocolate chips
1 very ripe banana, cut into chunks

Add cream, milk, sugar, salt and ½ cup peanut butter to a saucepan over medium heat. Stir constantly until the sugar dissolves and the peanut butter melts, making sure nothing sticks to the bottom. Continue to heat until little bubbles form around the edges of the pan. Remove from heat, then add in vanilla extract and mix well.  Transfer the mixture to a bowl and refrigerate until cold, at least an hour.

Once cold, add the mixture to your ice cream maker and churn according to directions. About 5 minutes before it’s finishing churning, add in 1 cup of marshmallow fluff in a few increments, making sure it doesn’t all clump together. Once finished churning, scoop the ice cream into a freezer-safe container. Stir in the remaining peanut butter and marshmallow fluff.  Then add the chocolate chips and banana.  Freeze for at least 4 to 6 hours.

When ready to serve, let sit a room temperature for a few minutes so it can soften and you get all of the delicious goodness in every scoop.

makes: about 1 quart
time: approximately 8 hours
adapted slightly from: How Sweet It Is

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Spicy Cilantro-Lime Coleslaw

Aaaaand, I’m back to reality…

Our 10 day trip to the Carolinas was just lovely.  We spent time in Raleigh with friends, had a week in Kiawah and then ended our trip at Lake Murray just out side of Columbia, SC with family.  I adored all of the time spent with loved ones and experiencing the wonder of a summer vacation through the eyes of my kid.  Here is my favorite video from our trip…

Today was my first day back at school, thankfully I am easing into it with several professional development days.  Nonetheless, it was heartbreaking to get back to the grind and not have the whole day with Connor!

Anyway, back to the food!  That is what you are all here for anyway, right?!  I made this delicious slaw a couple weeks ago when I needed to use up some cabbage from my CSA.  It comes together super quickly and is a great accompaniment to so many different meals.  I loved it on top of tacos we made with some leftover chicken.  It was a great side for lunch with whatever I had laying around.  I think I’d love it atop a burger as well.
spicy cole slaw Now that I’m looking at this photo, I think I’m going to make it again this week!

you will need:
5 cups cabbage, thinly sliced
2 carrots, shredded
½ small red onion, thinly sliced
½ bunch fresh cilantro, chopped
½ cup mayonnaise
½ cup sour cream
2 tablespoons buttermilk
2 cloves garlic, minced
2 limes, juiced
1 teaspoon cumin
½ teaspoon cayenne pepper
1 teaspoon smoked paprika
2 tablespoons hot sauce (I used Cholula)
salt and pepper to taste

In a bowl, combine the mayonnaise, sour cream, buttermilk, garlic, lime juice, spices and hot sauce and whisk to combine. Taste and add more lime or spice to your taste, you should get a nice punch of lime flavor so feel free to add more juice.

In a large bowl, combine the cabbage, carrot, onions and cilantro. Pour the dressing over the cabbage mixture and toss to combine. Serve immediately.  Keeps well for up to 4 or 5 days.

serves: 6-8
time: 15 minutes
adapted from: The Hungry Hounds

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Sun, Sand & A Drink in My Hand

Oh. my. gosh.  I’m in paradise.
sandy feet

We arrived at the Kiawah Island Golf Resort on Saturday afternoon after a stop in Raleigh to see some friends. It was actually a pretty manageable drive and Connor did amazingly well.  He mostly slept and then we successfully bribed him with movies on the iPad and graham crackers.  Parents for the win.
photo collage We’ve been relaxing, enjoying time with family, eating amazing Southern food and soaking up summer activities.  We even went on a date night and went to the spa. So indulgent, and I don’t even feel bad about it.

connor beach 1

If you follow me on Instagram or Twitter, you’ve seen pictures of Connor at the beach and the food I’ve been eating. I’ll be back next week to share some yummy things from my kitchen as well as the most delicious dinner we’ve had in a long time.  Until then, I’ll continue to enjoy this lovely view of my fearless little boy crawling into the ocean with gusto and the beautiful South Carolina beach.
connor beach 2

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Zucchini Fritters with Dill Yogurt Sauce

We’ve gotten quite a bit of zucchini and squash in our CSA this year, which is fantastic.  We all love it…Connor has been known to down his fair share of it after it was cooked with butter and onions.  So far, I’ve used it in a galette, put it in pasta, zucchini bread and just sauteed with butter and onions.  It never disappoints.

I was in the mood to try something new and found this recipe.  It was delicious, especially the sauce.  Word to the wise, definitely take the time to drain and squeeze out the moisture from the zucchini, otherwise they won’t get crispy!
zucchini fritters

for the fritters, you will need:
2 large zucchini, shredded
1 teaspoon salt
1 large sweet onion, chopped
1 tablespoon butter
¼ cup fresh dill, chopped
6 ounces feta cheese, crumbled
½ cup all-purpose flour
2 eggs
salt & pepper to taste
canola oil for frying

for the yogurt sauce, you will need:
1 cup Greek yogurt
2 cloves garlic, minced
1 tbsp fresh dill, chopped

Grate zucchini and toss it with the salt in a large colander, and let it sit for 30 minutes to draw water out of zucchini. Wrap the zucchini in paper towels and squeeze to remove the excess water.  Do this several times until you have gotten as much moisture out as possible.  Place zucchini in a large bowl and set aside.

Chop the onion and saute in butter over low heat for about 5 minutes.  Add the onion to the bowl of zucchini along with feta cheese and dill, mix to combine. Whisk flour and eggs together, then add to the zucchini mixture. Season with salt and freshly ground pepper and give it another good stir.

Over high heat, add enough oil to a large skillet or frying pan to coat the bottom.  Allow it to get very hot. Drop about 1/3 of a cup of the zucchini mixture into the hot oil and flatten it a bit to form a patty. Fill the pan with other dallops of the zucchini minture.  Fry until golden on both sides, about 8 minutes.  Drain on paper towels until ready to serve.

While the fritters are cooking, make the yogurt sauce.  Mix yogurt, minced garlic and chopped dill together in a small bowl. When the fritters are cooked, serve with dallops of the yogurt sauce and enjoy!

makes: 10-12 fritters
time: hands-on prep= 25 minutes | hands-off prep = 30 minutes | cook time = 8 minutes per batch
from: Vikalinka

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Strawberry Rhubarb Hand Pies

Bite sized pies!  They are adorable, and tasty.  Less work than making a full sized pie, but tastes just as good.  Winning.  This Handheld Pies cookbook is so fun…I’d like to make everything in there.

My pies leaked some of the filling, so they weren’t as plump and juicy.  Next time I’ll have to be firmer with my pinching!
strawberry rhubarb hand pies for the cream cheese crust, you will need:
4 tablespoons unsalted butter
very cold 4 ounces cream cheese
very cold 2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
¼ cup whole milk, plus 2 tablespoons more if needed

Cut the butter and cream cheese into cubes and freeze them for about 10 minutes. Combine the flour, sugar and salt in a food processor and pulse three or four times to mix.  Scatter the cubes of cream cheese and butter over the flour mixture.  Pulse until the mixture forms pea-size clumps.  Add the milk, and pulse three or four times until the dough comes together, adding the extra milk if necessary.

Turn the dough onto a clean, floured work surface or sheet of parchment paper. Knead the dough a few times, divide it in half and wrap in plastic wrap.  Flatten into discs and refrigerate for at least 2 hours and up to 3 days.

for the filling, you will need:
1 cup thinly sliced rhubarb
1 cup fresh strawberries, hulled & quartered
½ cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon freshly squeezed lemon juice
½ teaspoon kosher salt
1 egg, beaten

In a bowl, combine all of the ingredients and mix gently so as not to crush the berries.  Use immediately to fill the pie crusts.

To prepare:
Line two rimmed baking sheets with parchment paper and remove the dough from the refrigerator.  Preheat the oven to 375°F.

Lightly flour a work surface, unwrap the dough and place it on the work surface.  Dust with flour and roll out until the dough is about 1/8 of an inch thick.  Using a round biscuit or cookie cutter, cut out as many pieces as possible.  Only reroll the dough once or it will get tough.

Put a couple tablespoons of filling in each circle, leaving about ¼ inch border.  Moisten the edge with the egg and then fold over into half-moons.  Pinch the edges to seal and place on baking sheets about 1 inch apart.  Brush the with remaining egg.

Place trays in the oven and bake until the crust is golden, 15 to 20 minutes.  Let cool for at least 15 minutes before serving.  Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

makes: 10-12
time: prep – 25 minutes | chilling – 2+ hours | 20 minutes
adapted slightly from: Handheld Pies

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Farmers Market Summer Pasta

Sometimes the best dinners are the ones you make up on a whim with what you have in your house.  This, my friends, is one of those dinners.  Holy moly, so flippin’ delicious.  It is the epitome of summer…in a bowl.  It’s even better if you can find homemade pasta…or if you are feeling daring enough to make your own. Gah, I’m drooling.

Go make this, and add your own flare by using whatever ingredients you have in your kitchen!
summer pasta

you will need:
1 tablespoon unsalted butter
2 tablespoons olive oil
1 medium sweet onion, chopped
2 medium zucchini or yellow squash, halved and sliced
2 ears sweet corn, cut off the cob
5 garlic scapes, sliced (or 2 cloves of garlic, minced)
1 pound pasta (I chose fettuccine)
¾ cup ricotta cheese
zest and juice of 1 lemon
handful of chopped parsley
salt & pepper
olive oil and chopped basil for serving

Heat the butter and olive oil in a large pan over medium heat.  Add the onions and cook for 2-3 minutes.  Add zucchini and cook for another 10 minutes, until softened.  Add corn and garlic scapes and continue cooking for another 5 minutes.  Season with salt and pepper and turn heat down to low until you are ready to add the pasta.

While the vegetables are cooking, combine the ricotta cheese, lemon zest and juice, chopped parsley, salt and pepper in a bowl.  Set aside until ready to serve.

Cook the pasta according to package directions.  Before draining, reserve about a cup of the pasta water and set aside.  Add the pasta to the pan with the vegetables and toss well to combine.  Add some of the reserved water to reach your desired consistency.

Divide pasta up into bowls or plates, top with dollop of the ricotta mixture and chopped basil, then drizzle with olive oil.

serves: 4
time: 30 minutes
cb original recipe

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