Hello, World. It's Me, Nealey!

Oh my. It's Saturday. Heck, it's freakin' November! Sheesh, where has all the time gone? Since it's been awhile, I thought I'd pop in to say hello. (Hello!) And that yes, I am still here. Life has been a little, okay, a lot, crazy, and I needed to take a quick break from blogging to reassess and realign my priorities. You know, really take the time to think about what makes me happy. (See those furry little guys below. Those guys make me happy.)

Sometimes we aren't prepared for the curveballs sent our way. But it's the curveballs in life that lead to the next grand slam, or so they say. With a little coaching from my bench, I'm working hard to keep my eye on the ball. And it's about damn time for a home run!

 I'll be back after these messages. Stay tuned!

Recipe: Easy Baked Pasta via The Kitchn

This 5-ingredient pasta bake was invented out of desperation, when I needed dinner for a crowd but had no time for a grocery run. Despite my apologies for it lacking any real "wow" factor, my guests assured me it was fantastic. I remade it last week to see if they were lying (or perhaps blind with hunger), but it was in fact, quite amazing. This easy meal was a much-needed reminder that simple is usually best.

Virtual Potluck Recipe: Panko-Crusted Tilapia

This Wednesday marks the debut of television rock star Aida Mollenkamp's gorgeous new cookbook, Keys To The Kitchen. Luckily I already got my paws on a review copy a few weeks ago, when her book tour stopped in Georgia to spread the good food word. To celebrate Aida's special occasion we assembled some of Atlanta's finest lifestyle bloggers at the always amazing Star Provisions, to enjoy a fabulous family-style spread and some good ol' fashioned—i.e. live and in-person—foodie fun. Not only was the meal delicious (holy Fried Green Tomato Sliders, batman) but the company even better.

Upon reading the entire 400-plus pages cover to cover, I quickly discovered that this all-inclusive tome is filled to the brim with anything and everything one could possibly need to know about cooking, the kitchen, and beyond. Whether you are a seasoned chef or just getting your feet wet, this book's got helpful tips for every skill level. And let me just say, by the time I made my way through this edible behemoth, every single freakin' page was earmarked. Now that's the sign of a good cookbook! Well that, and well-written, triple-tested recipes, to which Aida's are always guaranteed to please.

Obviously I was thrilled when Aida asked me to participate in a Keys To The Kitchenvirtual potluck, but oh-my-gosh the pressure. How could I ever pick just one recipe? After much deliberation and a very serious consultation with my parents (I'm home in Alabama, so I generously gave mom & dad a senior privilege), we narrowed it down to three choices: roasted bratwurst with chutney-style apples, shrimp simmered in garlicky beer sauce, or panko crusted tilapia with tomatillo-avocado sauce. Yep, I told you it was tough!

The oven-roasted fish won out, because the 'rents are always searching for new seafood recipes to add to their already-healthy repertoire. Hot dang though, you know you're from the South when the entire dinner conversation revolves around their wondrous new discovery of the tomatillo (or Tōm-uh-till-owe, according to my father). I even had to bring one to the table for a show-and-tell, do a Wikipedia search of its origins, and attempt to prove that yes, they have definitely seen AND tasted salsa verde before. Seriously y'all?

Culture shock aside, the zesty green sauce was perfect for the otherwise mild yet tasty fish—the flavors were bright, bold, and balanced all at the same time. It was such a big hit actually, that we spent the remainder of cooking school dinner discussing the countless possible uses for this fabulous new-to-them Tōm-uh-till-owe sauce. I would say we are making pretty good progress down here in Dixie, all thanks to Aida! (Wink, wink.)

Aida Mollenkamp | Keys To The Kitchn

PANKO-CRUSTED TILAPIA WITH TOMATILLO-AVOCADO SAUCE
Source: Keys To The Kitchen by Aida Mollenkamp
Serves: 4-6

For the tomatillo sauce:
1 pound fresh tomatillos, husked and halved 1/2 yellow onion, roughly chopped
3 garlic cloves, peeled
1/2 jalapeno chile, trimmed and seeded
1/4 cup packed fresh cilantro leaves
2 teaspoons sugar
1 teaspoon fresh lime juice
1/4 cup water 1 firm-ripe avocado, peeled, pitted, and diced
Kosher salt and freshly ground black pepper, to taste

For the tilapia: 2 large eggs, beaten 2 cups panko bread crumbs 2 tablespoons canola, grapeseed, or peanut oil 4 garlic cloves, minced 2 1/2 teaspoons ground cumin 1 teaspoon grated lime zest 8 tilapia filets* Lime wedges, for serving

For the tomatillo sauce: Preheat oven to 500 degrees and arrange a rack in the middle. Line a rimmed baking sheet with aluminum foil. Place the tomatillo halves, cut-side down, on the prepared pan along with the onion, garlic, and chile. Broil until browned and the tomatillos have collapsed, 10 to 15 minutes.

Transfer the tomatillo mixture, cilantro, sugar, and lime juice to a blender or food processor fitted with the metal blade. Add the water to the prepared baking sheet, scrape up any browned bits, and add the liquid to the food processor. Process the mixture until very smooth, about 30 seconds, then remove to a bowl and fold in the avocado. Season with salt and pepper. Cover and refrigerate until ready to serve.

For the tilapia: Decrease the oven temperature to 425 degrees and arrange a rack in the upper third. Place the eggs in a shallow bowl and set aside. In a second shallow bowl, combine the bread crumbs, garlic, cumin, lime zest, and kosher salt and mix to coat the bread crumbs well in oil.

Dip each piece of fish in the egg mixture, letting any excess drip off, then place in the bread crumb mixture, pressing to adhere as necessary on both sides. Place the breaded fish on a baking sheet. Bake until the bread crumbs are browned and the fish is opaque throughout and flaky, 10 to 15 minutes.

Serve with a squeeze of lime and topped with tomatillo-avocado sauce.

*If you can't find or don't like tilapia, use another lean, firm fish such as snapper or bass.

aida-mollenkamps-virtual-dinner-party

Recipe: Chicken & Sausage Gumbo via The Kitchn

This is my Grandmother Hagler's Louisiana gumbo with chicken and Andouille sausage. It makes regular appearances at the Dozier house, including Christmas Eve dinner. Purists may shun the tomatoes, but I say don't knock it 'til you try it. It's incredible!

Culinary Musings: A Southern Homecoming

A couple of weekends ago I had the pleasure of experiencing a first in my life: a real Southern homecoming. This was no high school football game complete with king and queen, but an actual small town homecoming. Okay, it was technically a church homecoming, but in tiny Bostwick, Georgia, it's one and the same.

Walter and I joined his father, his fathers' father, and quite a few other Thompsons on a beautiful September day filled with food, family, and fellowship. Among the highlights of such a joyous occasion, besides catching up with long lost friends and relatives, was the potluck that brought everyone together. The atmosphere felt spirited, and the attitude was "come as you are and bring what you can," even if it's only your appetite.

An event based entirely around Southern home cooking, in my opinion at least, is nothing short of momentous; in fact, I live for eating experiences like these. As I impatiently waited for the banquet room doors to open, I couldn't help but peek through the glass portholes to admire the rows and rows of country cooking. Despite the tiny windows being fogged with my warm breath, I could see everything from deviled eggs and fried chicken, to countless creamy casseroles waiting before me. (And yes, perhaps I slipped out of church service early to garner a first place in line. But can you blame me?)

In the name of research, I felt obliged to sample every bite I could muster. I found the biggest plate available and scooped heaps from every Pyrex dish I saw. And still it just kept coming. I deliriously devoured whatever food came my way, even if it meant sneaking extra bites from my unassuming tablemates. Walt's family, bless them, watched in shock and awe. Not without judgement but with sheer amazement (I hope). I'm not sure they've ever seen another girl with as much passion to eat!

Everything was wonderful; it was like the best Thanksgiving you could imagine. Right in front of me was the very cuisine that represented the end of a culinary era: bright green jello fluff and canned mushroom soup may not be en vogue anymore, but on that lovely day in that lovely town, nothing could taste better. Delicious food, made with love, and deserving of nothing but praise. Food snobs be damned, this is Southern fare at it's finest.

Hey, I may have gained five pounds that day, but I can tell you one thing. I can't wait until next year! (That gives me 365 days to get in shape.)