Cool Stuff – Cooking
“Video: Rice Balls Stuffed with Fontina Cheese”

A few weeks ago I told you about my partnership with Riceland Foods, a farmer owned co-op based in Arkansas that distributes rice around the world. Not only do they donate rice for hunger relief around the world, but the farmers also produce a nutritious, economical, gluten free and delicious product that is probably already in your pantry and at the very least in a grocery store near you. Today […]

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“Pheasant Primavera”

The birds and the bees and the springtime greens. I love how colorful everything from my backyard to my plate becomes when spring, finally, arrives. This is a great welcome to spring dish–you have the heartiness of the pasta, paired with the freshness and crunch of the colorful springtime veggies. You know what else pairs spectacularly with pasta and veggies? Pheasant! You know what I still have a ton of […]

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“Video: Brown Rice Cornbread”

Friends, I’m very excited to tell you about my partnership with Riceland Foods, a farmer owned co-op based in Arkansas that distributes rice around the world. Not only do they donate rice for hunger relief around the world, but the farmers also produce a nutritious, economical, gluten free and delicious product that is probably already in your pantry and at the very least in a grocery store near you. Today […]

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“Wild Game for Picky Eaters”

Some people are surprised by the amount and variety of wild game in my diet. Boar, duck, quail, and, especially, squirrel, aren’t the most common proteins on peoples’ plates, but I’m out to change that! Most of the people I cook for are pretty adventurous eaters, luckily for me. Not every cook is so blessed. I wanted to give some helpful hints to those of you who are up for […]

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“Pheasant Confit”

To “confit” something, is to cure it in salt and then cook it slowly in fat. It makes the meat buttery and fall off the bone. Is there anything that sounds more glorious than that? It is common to see it done with duck legs, and other muscular cuts of meat, but here I’ve done it with a slew of pheasant legs that I brought back from my women’s Adventure […]

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“One Pot Pheasant Stew”

This is a recipe that I made last week while cleaning out some of the extra game meat in my freezer and I just loved it. I had several whole pheasants left over from my Adventure Getaway in Virginia this past December and I decided given this never-ending winter, it was high time to make the most of it, and turn them into a warm and hearty dish. You’re going […]

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“Dark Chocolate Salted Almonds”

A girlfriend of mine recently came over with a few simple ingredients for us to make some sweet treats for ourselves. They were so delicious and easy and so I thought I’d share because they would make a perfect homemade gift for your Valentine. Dark Chocolate Salted Almonds! The perfect blend of sweetness with a crunchy and salty bite. With only three ingredients, I don’t know how much easier this […]

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“Duck Fried Rice”

There are certain recipes that are so versatile, that they are a perfect place to incorporate your favorite meat, especially those extra scraps that you don’t know what to do with. One of my favorite such recipes is fried rice—full of bold flavor, spice and sweetness and a perfect base in which to incorporate duck, especially these wild ones that a friend of mine recently dropped into my freezer. If […]

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“Quince Jelly”

Do you know what a quince is? Have you ever tasted one? If you have, it was likely in a cooked form, quinces aren’t tasty raw. They are one of my favorite fruits. They become nice and pink when you cook them, a soothing glamorous pink. See these recipes to know what I mean. They start off green with a hint of yellow. Hard as a rock. And a strange fuzz […]

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“Venison in Red Wine + Port Mushroom Sauce”

Recently, I had a friend over for dinner. It was impromptu and she brought along some venison that her dad had hunted. We whipped up something that was quick and delicious, so I thought I’d share it with you since we’re all always looking for quick weekday meals. The best part is that this sauce can be used with so many different types of meat. Try a beef loin, pork […]

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