COOKBOOK GIVEAWAY + Fried Egg Sandwich w/Bacon & Arugula

A few weeks ago, we ventured to a wonderful little place called McEnally's Mercantile in Pinson, AL.  It's a great little store, and I hate that it took me so long to discover it.  Their website describes it as:  "McEnally’s Mercantile is a family-owned general store offering hardware, home & garden items, grocery, feed & supplies for those seeking locally made products, home-grown foods and DIY home & décor items."  

When we walked through the front entrance, we were immediately greeted by the inviting smells of farm-fresh local greens being sauteed in coconut oil with bell pepper, onion, tomatoes and topped with some of the best bacon you've ever had in your life...all being prepared by a local farmer.  After seeing the rows and rows of local produce, milk, butter, freezers of local meats and several aisles of organic products, I knew I had found my new favorite little place to shop.

I filled my cart with peppery arugula, farm fresh eggs from Bartlett Farms, leafy kale, tomatoes, beef, chicken, among other delicious finds.  The next morning, I flipped through a copy of my newest cookbook from Southern Living, Comfort Food Made Easy, and came across this egg-cellent brunch idea.  It was perfect - I could utilize the arugula, onions and eggs from our shopping trip the day before.  Yes, please!

The original recipe called for pancetta, but I substituted with crispy bacon.  I also made my own hollandaise sauce following THIS RECIPE.  The final results were sublime.  Brad and I were both sad when our last bites were gone...Seriously folks, this was plate-licking good!  Buttery, toasted bread is topped with vibrant arugula that's been lightly dressed with a mixture of red onion, parsley, olive oil and lemon juice.  Next, the bacon and fried egg are added, and the entire mountain of deliciousness is finished with a drizzle of hollandaise sauce and a sprinkling of sun-dried tomatoes.  OH MY YUM!

This cookbook has quickly become one of my favorites.  Southern Living magazine has been a long-time go-to recipe source for me, and this book is a great compilation of comforting dishes.  The recipes are truly easy and the book is packed with mouth-watering photos, which is a must for me.  You can find more info about the book HERE. 

If you'd like a copy of this great cookbook, please enter my rafflecopter giveaway below...It's super duper easy to cast your entry!  The winner will also receive a jar of LouAna Coconut Oil.  

Good luck, friends!  :)

IMPORTANT NOTE:  If you enter by leaving a blog comment, don't forget to click the "I Commented" green tab on the rafflecopter widget below.  If you don't, it will not count your entry.
 
a Rafflecopter giveaway

Fried Egg Sandwich with Bacon & Arugula
Adapted from:  Southern Living: Comfort Food Made Easy, Oxmoor House 2014

Ingredients:

• 4 (1/2-inch-thick) challah bread slices
• 2 tablespoons butter, melted
• 1 (0.9-oz.) envelope hollandaise sauce mix
• 1/4 teaspoon lemon zest
• 1 1/2 teaspoons fresh lemon juice, divided
• 2 cups loosely packed arugula
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup thinly sliced red onion
• 3 teaspoons extra virgin olive oil, divided
• 4 large eggs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 8 slices thick-cut bacon, cooked
• 2 tablespoons chopped sun-dried tomatoes

Directions:
1. Preheat broiler with oven rack 5 to 6 inches from heat. Brush both sides of bread with butter; place on an aluminum foil-lined broiler pan. Broil 1 to 2 minutes on each side or until lightly toasted.
2. Prepare hollandaise sauce according to package directions; stir in zest and 1/2 tsp. lemon juice. Keep warm.

3. Toss together arugula, next 2 ingredients, 2 tsp. olive oil, and remaining 1 tsp. lemon juice.

4. Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.

5. Top bread slices with arugula mixture, bacon slices, and fried eggs. Spoon hollandaise sauce over each egg, and sprinkle with tomatoes. Serve immediately.

Rosemary Chicken with Corn Quinoa

 

Can I just start out by saying how much I loved this meal?  It's such a flavor-packed combination that's filled with healthy goodness like red quinoa, corn and kale.  But, this isn't one of those puny, healthy meals that leaves you hungry.  No sir...This is one of those dinners that will make you realize that eating healthy can be delicious!

Plus, it's such a pretty meal, that you'll want to dig right in.  The chicken is super simple to make.  Chicken breasts are flavored with fresh rosemary, salt & pepper, and then sauteed until done.  Next, the quinoa is flavored with onions, garlic, fresh basil, mint and lemon juice.

Mmm.

My mouth is seriously watering right now.

Be sure and use fresh rosemary, basil and mint if possible.  Fresh herbs make a big difference with this recipe.  

Bon Appetit, my friends!

Rosemary Chicken with Corn Quinoa
Adapted from:  Southern Living magazine September 2013

Ingredients:
4 skinless, boneless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced fresh rosemary
2 tablespoons olive oil
Fresh Corn Quinoa (recipe below)

Directions: 
Sprinkle chicken with salt, pepper, and rosemary. 

Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. 

Serve with quinoa.

Fresh Corn Quinoa
Adapted from:  Southern Living magazine September 2013

Ingredients:
1 1/2 cups uncooked red quinoa
1/2 teaspoon kosher salt
4 cups water
2 small onions, quartered
1 tablespoon olive oil
2 garlic cloves, minced
2 cups fresh corn kernels
6 cups shredded kale
1/2 cup torn basil
1/4 cup torn mint
2 tablespoons fresh lemon juice

Directions:
Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. 

Meanwhile, sauté onions in hot olive oil in a large skillet over medium heat 3 minutes or until tender.  Add garlic; sauté 1 minute. Add corn kernels and shredded kale; cook 2 minutes or until wilted.  Add quinoa, basil, mint, and fresh lemon juice.

Caramel Apple Blondie Pie

When was the last time you saw a food photo and practically had to pick your tongue off the floor and recover from the deliciousness before you?  When I received the latest issue of Southern Living recently, a similar event unfolded.  There I was, drooling over a pie with caramelized apple wedges, ooey gooey caramel sauce, and buttery, flaky layers.  It had all the makings of autumn in a pie dish.

I.had.to.have.a.slice.

I admit - Maybe its because I'm craving all the pumpkiny, apple-filled goodness that is the fall season.  I've had just about enough of the humid, sweltering days of a southern summer.  I'm going to welcome fall with open arms and not look back (or maybe look back a few times as I miss the juicy tomatoes and bursting-with-goodness berries that fill the summer farmers' market stalls!)

This pie was everything I dreamed it would be - Toasted pecans are sprinkled throughout the blondie batter, and the caramelized apple wedges have just the right texture and sweetness.  A store-bought pie crust helps make it a little easier, and the smells that will fill your home while baking this should be bottled and put in a candle.

Welcome fall with this delicious dessert...You'll love this one, folks!

Bon Appetit, my friends! :)

Caramel Apple Blondie Pie
Adapted from:  Southern Living magazine; Sept. 2013

Ingredients:
6 large Granny Smith apples (about 3 lb.)
2 tablespoons all-purpose flour
2 cups firmly packed light brown sugar, divided
1 cup butter, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 large eggs, lightly beaten
3 tablespoons bourbon (I omitted this)
3/4 cup coarsely chopped toasted pecans
1/2 (14.1-oz.) package refrigerated pie crusts

Directions:
Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).

Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.

Fit piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.

Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.

Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.

Apple Cider Caramel 
 from:  Southern Living magazine; Sept. 2013


Ingredients:
1 cup apple cider
1 cup firmly packed light brown sugar  
1/2 cup butter  
1/4 cup whipping cream

Directions: 
Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. 

Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.

Remove from heat, and cool completely. Refrigerate up to 1 week.

To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Pretty Squash Ribbon Salad

Zucchini and yellow squash are veggies that I cook often, but I'm definitely guilty of slicing them into boring little pieces and cooking them the same old way time after time.  Never had I sliced them into pretty, thin ribbons as this recipes calls for.  It takes a wee bit of extra effort, but the resulting dish is fun and delicious.

A good vegetable peeler is key here.  Also, the thinner the zucchini/squash, the easier they are to slice.

For this healthy side, the squash ribbons are tossed with either baby spinach or fresh arugula, parsley, a squirt of vibrant lemon juice, and olive oil.  It's the perfect flavor-filled side dish to make while summer is winding down.  Plus, there's no cooking or heat involved!

Bon Appetit, my friends!

Squash Ribbon Salad
Adapted from:  Southern Living magazine, August 2013

Ingredients:
1 pound zucchini
1 pound yellow squash
3 cups loosely packed baby spinach OR arugula
1 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
Salt and pepper, to taste

Directions:
Cut zucchini and yellow squash lengthwise into thin, ribbon-like strips using a vegetable peeler. 

Toss together the zucchini, yellow squash, baby spinach/arugula, parsley leaves, lemon juice, and olive oil in a large bowl.

Add salt and pepper to taste.

Enjoy! 

Okra and Tomatoes

After an impromptu trip to the farmer's market last weekend, I had a bag full of gorgeous heirloom tomatoes, grape tomatoes, fresh okra, and a few additional yummy findings.  Okra and Tomatoes is one of my very favorite summer side dishes, and this recipe from Southern Living was a fresh take on a classic, plus the perfect way to utilize my farmer's market loot.

The original recipe called for 1 large green tomato, but I substituted with 2 medium heirloom tomatoes instead.  I absolutely adore heirloom tomatoes...they are so hard (if not impossible) to beat!

This version is packed with great flavors, which are complemented by fragrant basil and parsley.  I'm trying to use up as much of this delicious summer produce as I can...while it lasts!  Are you doing the same?

Bon Appetit, my friends!

Okra and Tomatoes
Adapted from:  Southern Living magazine, August 2013

Ingredients:
8 ounces fresh okra 1 large shallot
3 tablespoons olive oil, divided
2 medium heirloom tomatoes, chopped
1 pt. grape tomatoes, halved
2 garlic cloves, minced
1/3 cup torn fresh basil
1/4 cup fresh flat-leaf parsley leaves
Salt & freshly ground black pepper, to taste

Directions:Thinly slice okra and shallot; sauté in 2 Tbsp. hot olive oil in a large skillet over medium-high heat 6 to 8 minutes or until okra is golden brown; transfer to a bowl. 

Heat 1 Tbsp. olive oil in skillet. Add heirloom tomatoes, grape tomatoes, and garlic. Cook, stirring often, 2 minutes or just until softened. Combine tomatoes and okra mixture. Stir in basil, parsley, salt, and freshly ground black pepper.

Cheese Ravioli with Burst Tomatoes & Mascarpone

I don't know what it is, but I've seen recipes for "burst" tomatoes in pasta several times lately.  It's like the culinary fairies were trying to send me some sort of subliminal message.  When I came across this fabulous looking recipe in the August issue of Southern Living magazine, I thought, "That's it!  I have to try this!"  

Burst tomatoes sound fancy and elaborate.  The truth is, they are simply mixed with olive oil and freshly minced garlic and placed underneath the broiler until they "burst" and become beautifully charred.  The process only takes 5-10 minutes.

Other than that, all you have to do to enjoy this delicious dish is cook the pasta and mix the remaining ingredients in a large bowl. 

Easy peasy.

I used a gorgeous yellow heirloom tomato for the additional tomato the recipe calls for.  It added a beautiful contrast of colors that made Brad and I want to dive right in.  I adore heirloom tomatoes this time of year and use them every chance I get.  The parsley and basil add a wonderful flavor that only FRESH herbs can.  And then there's the mascarpone melting into cheesy, creamy oblivion over the top.  Yes, please!

I added chopped chicken from a juicy rotisserie chicken at the end.  To Brad, it isn't dinner without some sort of meat.  It was the perfect addition.  Rotisserie chickens are my best friend, especially during these hot summer months.  They make life easier!

Bon Appetit, my friends!

Pasta with Burst Tomatoes & Mascarpone
Adapted from:  Southern Living magazine, August 2013

Ingredients:
1 (24-oz.) package frozen cheese-filled ravioli  
3 pt. assorted grape tomatoes  
1 large tomato, chopped, preferably heirloom
2 garlic cloves, chopped  
2 tablespoons olive oil  
1/4 cup butter, cubed
1 tablespoon fresh lemon juice  
3/4 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper
1 small rotisserie chicken, meat removed and chopped  
1/2 cup torn assorted fresh herbs (such as parsley and basil)  
1 (8-oz.) container mascarpone cheese

Directions:
Prepare pasta according to package directions.

Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.

Transfer tomato mixture to a large bowl. Stir in butter, next 4 ingredients, and 1/4 cup fresh herbs.  Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.

Quinoa Salad with Strawberries, Crispy Prosciutto, Toasted Pecans & Feta Featured in Southern Living!

I have SUCH big news to share with you...I have a recipe featured in the May issue of Southern Living magazine, y'all!  After months of anticipation, it has finally hit store shelves.  In fact, we just got back from the grocery store, where I saw it for sale for the first time.  I may have bought 4 copies and excitedly shared my glee with the cashier while checking out.  :)

Southern Living has always been one of my favorite magazines.  Growing up, I remember my mom and grandmother's dog-eared copies lying around the house.  Never did I think my name would ever grace the pages!

I love the magazine so much, that back in July 2005, I started 2 back-to-back marketing internships for the publication.  It was an incredible experience, where I made great friends and had the opportunity to be a part of on-location photo shoots, marketing campaigns, and fun events like the Southern Living Cook-Off, which was hosted by Tyler Florence that year.   And the prop sales...OH the prop sales!  Those were such fun times.  :)

My featured recipe is for a mouth-watering quinoa salad that is packed with amazing flavors.  It incorporates crispy prosciutto and toasted pecans that are perfectly complemented by fresh strawberries, making this quinoa salad unforgettably delicious!  It is included in the May Community Cookbook, on page 16, as part of a feature for "The South's Tastiest Blogs."

I'm super excited about sharing this dish with you all and hope that you enjoy it.

Bon Appetit, my friends!

Quinoa Salad with Strawberries, Crispy Prosciutto, Toasted Pecans & Feta

By:  Celeste Ward

Ingredients: 

For the Dressing:

1/3 cup red onion, finely minced

3 Tbsp. grapeseed oil

1 Tbsp. fresh lemon juice

1 Tbsp. apple cider vinegar

1 Tbsp fresh parsley, chopped

1 tsp. lemon zest

A pinch of salt

Freshly ground black pepper, to taste

For the Salad:

1 cup quinoa, rinsed

1 Tbsp butter

4 oz. prosciutto, torn into small pieces

1 Tbsp. extra virgin olive oil

1 cup pecans, shelled

1/2 cup arugula

1 cup quartered strawberries

1 cup crumbled feta cheese

Directions:

Preheat the oven to 350 degrees F.

Add all of the dressing ingredients to a small bowl, and whisk well to combine.  Set to the side.

Combine 1 cup quinoa with 2 cups of water in a medium saucepan and bring to a boil.  Add 1 tablespoon of butter and stir well.  Turn heat to low, cover and simmer for 15 minutes.  Remove from heat and let cool for 5 minutes. 

While the quinoa is cooking, add 1 tablespoon of extra virgin olive oil to a large skillet over medium heat.  Add the prosciutto and sauté for approximately 3 - 4 minutes, or until the prosciutto becomes slightly crispy.  Remove to a paper towel -lined plate.

Next, lightly spritz a baking sheet with cooking spray and spread the pecans on the baking sheet in a single layer.  Place on the middle rack in the preheated oven and bake for 5 minutes, or until the pecans become aromatic.  Keep a close eye on the pecans, as they will burn quickly.

Fluff the quinoa with a fork and pour into a large bowl.  Add the arugula while the quinoa is still warm and stir well, allowing the arugula to wilt slightly.  Next, add the prepared dressing, sautéed prosciutto, toasted pecans and strawberries.  Carefully fold in the feta cheese, and serve immediately.