Pimento Mac-N-Cheese

Years ago, when friends and family would visit with us in Nashville, it always meant a trip down to Broadway for live music, a quick stop by the Parthenon and maybe a visit to the modest, but sought-after Loveless Cafe for some warm, flaky biscuits. 

But today, that itinerary - and Nashville itself - looks quite a bit different. There’s dozens of new and hip restaurants to choose from, locally owned breweries to visit, new neighborhoods to walk through with trendy rooftop lounges, art galleries and cafes. At times it feels more like a Brooklyn Borough than a city of the South, attracting an onslaught of tourists, artists and celebrities. 

But somewhere beneath the Instagrammable wall murals and the cupcake vending machines, we have Hot Chicken to keep us grounded. And every real Nashvillian knows you can't have Hot Chicken without Pimento Mac-N-Cheese. 

This recipe for Pimento Mac-N-Cheese is inspired by our favorite Hot Chicken restaurant in town, Hattie B’s. It’s part an homage to the city’s Southern roots and part an early birthday present for my husband. Because no one loves Mac more than him! 

The dish gets its signature, subtle spice from sweet pimento peppers and a hint of smoked paprika. Combined with 2 heaping cups of Tillamook’s Extra Sharp Cheddar Cheese, it’s the perfect cheese to noodle ratio and needless to say, it's packed with flavor! 

I like to use large elbow macaroni noodles for this recipe (but any kind will do!) and top it off with a few toasty breadcrumbs for added texture. You can serve it up in one large dish or in several mini skillets - either way, it will be delicious! 

Enjoy! 

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Special thanks to Tillamook for sponsoring this post! 

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Pimento Mac-N-Cheese

INGREDIENTS

• 3 cups uncooked Large Elbow Macaroni Noodles
• 4 cups Whole Milk
• 1/4 tsp red pepper flakes
• 1 tsp. salt
• 1/8 tsp black pepper 
• 2 tsp. smoked paprika 
• 1/4 cup unsalted butter
• 1/4 cup flour
• 2 cups grated Tillamook Extra Sharp Cheddar Cheese
• 1/2 cup Diced Pimento Peppers 
• 1/4 cup Panko Bread Crumbs
• 2 Tbsp. Olive Oil
• Chives, chopped, for garnish 

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Cook the macaroni, drain and set aside. While the macaroni cooks, grate the cheese and set aside. 
    
2.  In a large sauce pan, combine the milk, red pepper flakes, smoked paprika, salt and black pepper. Bring to a simmer, not a boil, and stir occasionally. 
    
3. While the milk mixture comes to a simmer, melt your butter in a small saucepan. Using a whisk, slowly add in the flour, whisking all the while to prevent clumps from forming. Continue whisking until all the flour has been incorporated, about 3-4 minutes. Then, remove from the heat. Once the milk mixture is simmering, add in the butter mixture and stir until smooth and thickened, about 4-5 minutes. 
    
4. Once thickened, remove from the heat. Add in your grated cheese and pimentos and stir to combine and melt the cheese. Then, add in the macaroni noodles, stir to combine and spoon into your dish or dishes. Cover with foil and bake for 35-40 minutes. While the macaroni bakes, toss the bread crumbs with the olive oil in a bowl and set aside. 
    
5. Once baked, remove the foil, give it a stir and sprinkle with the bread crumbs and an additional sprinkle of cheese if you desire. Then, return to the oven and bake until the bread crumbs have started to brown. Alternatively, you can place under a low broiler to brown quicker. 
    
6. Remove from the oven, garnish with chopped chives and enjoy! 

Peach Caprese Grilled Chicken

It’s Peach season. It’s grilling season. It’s dress weather. And I’m happy. Even though I made the mistake of learning how to grill last summer and even though it’s already 90 degrees outside. 

I say mistake, because grilling season used to be like a mini-vacation for this gal. I’d prepare a simple summer side or two and then kick my feet up while my husband did all the heavy lifting. And it felt like staying at the Four Seasons, only better. 

Until one day, I got the bright idea to learn how to do it myself. And I felt all excited and empowered, until I realized what I’d done. Like when your parents teach you how to do your own laundry and you realize you’ve been duped.

But in all honesty, I still love this season of cooking. I love the simple flavors of summer and the crunchy char marks of the grill. I love the way it invites you to eat al fresco and maybe pour another glass of wine. I love clipping fresh basil and dousing everything with lemon and how light, healthy and refreshing it all feels. 

And I definitely love this recipe for Peach Caprese Grilled Chicken! 

The idea for this recipe came to me after my friends at Greensbury Market sent me a shipment of their organic, free-range chicken breasts to try. I knew I wanted to create a flavorful marinade, infused with flavors of basil and balsamic, and then I remembered that everything tastes better with peaches on it, in it, atop it (insert preposition here). 

So I took some hints from my favorite recipe for Peach Caprese Salad and voila! Flavorful, grilled chicken, topped with a round of mozzarella, fresh peaches, basil and mint and drizzled with a balsamic glaze. It’s light, healthy, delicious and a wonderful way to kickstart grilling season! (Even if you’re the one grilling.)

Enjoy!

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Peach Caprese Grilled Chicken

*Serves 4

INGREDIENTS

for the Basil Balsamic Marinade:

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1Tbsp. honey, or more to taste 
• 2 cloves garlic
• 1.5 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. finely chopped basil
• 1 Tbsp. finely chopped mint

for the Peach Caprese Chicken

• 4 organic, chicken breasts
• fresh mozzarella, sliced into 4 rounds, 1/4” - 1/2” thick
• 2 peaches, pitted and diced 
• fresh basil, chopped for garnish
• fresh mint, chopped for garnish
• balsamic glaze, for drizzling 

INSTRUCTIONS 

1. First, make the marinade. Combine the oil, balsamic, honey, garlic, salt, pepper, basil and mint in a bowl and whisk until combined. Taste and add more honey, salt or pepper as needed. Then, place your chicken breasts in a shallow baking dish or ziplock bag, and pour the marinade overtop. Coat the chicken with the marinade, cover or seal, and let rest in the refrigerator for at least 1 hour or overnight (longer the better!)
    
2. When you’re ready to make the chicken, remove from the refrigerator and heat the grill to medium high. While the grill heats, chop the peaches, mint and basil and set aside. Slice your mozzarella into rounds and set aside. Then, place the chicken on the grill and cook for 6 minutes, reserving the marinade. After 6 minutes, brush the chicken with marinade, flip and cook for an additional 4 minutes. Then, place a slice of mozzarella onto each chicken breast and let melt slightly while the chicken breasts finish cooking or reach an internal temperature of 165 degrees F.  (Note: You can also place the chicken under the broiler to quickly melt the cheese if you’re worried about overcooking your chicken.)
    
3. To serve, simply plate the chicken, top with spoonfuls of the fresh, chopped peaches and garnish with chopped fresh basil and mint. Drizzle with a healthy dose of balsamic glaze and enjoy!

Chef Richard's Strawberry Clafoutis

There’s nothing quite like early summer in Tennessee. It’s a brief, but blissful time, when mornings are cool and damp, and evening storms bring pink, pastel skies. Every inch of the earth becomes cloaked in green, and once known paths become unruly beds for tall grasses, wildflowers and engorged bushes. 

And somewhere underneath all this overgrowth, deep in the belly of the forest, a bass line of crickets, bees and insects hum in perfect cadence. It’s the pulse of summer, giving rhythm to the squawks and squeals of the birds, and reminding us just how good it is to be alive. 

And it’s during this time that fresh, local strawberries are ripe for the picking. Delicate, juicy and brimming with flavor, these sweet summer berries are nothing like what you find in the stores year round. They’re ruby red and almost purple, pocked with the tiniest of seeds, their flesh tasting of candy.

Born from thick, but sightly bushes, strawberries like to hide beneath a canopy of lime green leaves, staying cool and hidden from the sun. Picking them is admittedly more taxing, requiring awkward angles and knees in the dirt. But the juice is worth the squeeze so to speak, because there’s nothing like pulling back a sea of leaves to find a cluster of beautiful, red berries before you.

In Nashville, I like to pick my strawberries at Green Door Gourmet. Set on 350 acres of rolling Tennessee land, they are a beautiful, organic farm that yields impressive, flavorful produce. It’s always a peaceful and pleasant experience and it certainly helps that the farm is run by some wonderful, passionate people! 

My friend Richard is the Farm Chef at Green Door Gourmet and he’s been kind enough to share his delicious recipe for Strawberry Clafoutis with us. Richard is the kind of chef that’s always chasing those rare and seasonal ingredients you can only find in the wild. I’m always learning something new from his dishes, and I love how he takes the concept of farm to table and pairs it with the kind of elegance you find in French cooking. 

If you’ve never had a Clafoutis, it’s a classic French dessert that consists of a fluffy, custard-like filling that’s studded with fresh fruit like cherries or strawberries. It’s incredibly simple to make, and can be served in one large baking dish or skillet, or several mini ramekins or skillets. Just don’t forget to top it with ice cream and strawberry sauce! 

I hope this recipe inspires you to pick your own strawberries this season and to share this delicious Strawberry Clafoutis with friends and family. As always, enjoy!! 

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Strawberry Clafoutis 

INGREDIENTS:

• 1 pound Strawberries, halved or quartered
• 1 Tbsp. Cornstarch
• 3 Eggs
• 1 Cup Milk
• 2/3 Cup Flour
• 1/4 Cup Sugar
• 2 teaspoons Vanilla Extract
• pinch of Salt
• powdered sugar, for garnish
• ice cream, for topping
• strawberry sauce, for garnish

INSTRUCTIONS:

1.) Preheat oven to 365 degrees F. Gently wash and dry the strawberries. Then, cut large strawberries into quarters and medium strawberries in half (eat the small ones!).

2.) Toss the strawberries lightly with sifted cornstarch and divide between 4 ramekins (or 8, 3.5 inch mini-skillets). Then, whisk together the eggs, milk, flour, sugar, vanilla and salt. Pour over the strawberries and bake until partially golden-brown and slightly puffed up, 25-30 minutes (or 16- 20 minutes if using mini skillets). Serve with a garnish of sifted powdered sugar, ice cream and strawberry sauce! Enjoy! 

banana oat pancakes with roasted strawberries

I can remember the first meal I prepared for my mother. It was a simple recipe of scrambled eggs with diced tomatoes and one that I found in my favorite recipe book for kids. I was probably eight or nine years old at the time, tall enough to reach the stove and old enough to know how to use it. And while I can’t recall if this particular morning was in celebration of Mother’s Day or just an average Sunday, I do recall waking up early to get started because more than anything, I wanted her to be surprised. 

I’ll never forget the way I felt when she walked into the kitchen, wrapped in her favorite blue robe, wearing a sleepy smile on her face. I sat her down at the end of the kitchen table with a cup of cold cranberry juice and insisted she stay there as I finished preparing her breakfast. Once plated, I carefully brought the eggs to her - swimming in tomato juices and likely shy of salt - and all I can remember is how happy I felt to have made this food and how badly I wanted her to like it. 

Twenty years later, and I still love making food for others, especially when it’s a surprise. And I have a feeling you do to. So I created a recipe with Mother’s Day in mind that’s incredibly delicious, healthy and so simple, even the kids can help make it. 

This recipe for Banana Oat Pancakes comes topped with fresh, pan-roasted strawberries and is free of gluten, dairy (except for eggs) and refined sugars. It whips up quick, has a fluffy, flavorful texture and leaves you feeling oh so satisfied. 

And while these pancakes are special enough on their own, I say go the extra mile. Place a stack on a tray next to a pitcher of maple syrup, some freshly picked wildflowers from the yard and a handwritten note or two. If you have children, ask them to help! They will love stirring the batter, cracking the eggs and helping to pick the flowers. I promise you, nothing will make mom feel more loved than being surprised with a homemade breakfast in bed (especially one that’s healthy!). 

I’m so grateful for all you mamas out there! You have the hardest and most important job in the world and I wish you mountains of pancakes on your special day! 

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BANANA OAT PANCAKES WITH ROASTED STRAWBERRIES

INGREDIENTS

*makes 8-10 pancakes 

for the pancakes:

• 1.5 cups of oat flour made from 2 cups of rolled oats (not quick cooking or steel cut oats)
• 3 tsp. baking powder
• 3 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 cup coconut milk, plus 1-2 Tbsp more as needed to thin batter
• 1 banana
• 1 tsp. vanilla extract
• 1 Tbsp. vegetable oil (or flavorless oil) 
• 3 Tbsp. maple syrup 
• 2 eggs + 1 egg white

for the roasted strawberries: 

• 2 - 3 cups sliced strawberries  
• 1 - 2 Tbsp. maple syrup 
• Optional Garnish: sliced almonds

INSTRUCTIONS

1. Place a sheet pan in the oven and preheat to 200 degrees F. 
2. Next, make the oat flour. Place 2 cups of rolled oats (not quick cooking oats) in a food processor and process into a fine powder. Then, place the flour into a bowl and add in the baking powder, cinnamon and salt. Stir to combine and set aside. 
3. In a blender, place the coconut milk, banana, vanilla extract, vegetable oil and maple syrup. Blend until smooth. Then, add in 2 eggs and 1 egg white and blend quickly until incorporated, being mindful not to over mix. 
4. Pour the liquid into the flour mixture and stir until just combined. Let set to thicken while you heat your pan or griddle over medium heat.
5. While the griddle heats, prepare the roasted strawberries. Place the sliced strawberries in a skillet and toss with 1-2 Tbsp. of maple syrup. Cook over medium heat, stirring occasionally. The skillet should be hot enough to help the strawberries release their juices, but not so hot that the juices burn or evaporate. Feel free to turn down the heat to medium low once they start to get juicy.
6. Lastly, make the pancakes. Give the batter another stir and place 1/4 cup of batter onto the center of the skillet or griddle. Allow to cook until the edges become slightly dull and any bubbles that have surfaced pop. Flip, and let cook for 1-2 minutes or until the center feels done. Once cooked, place the pancake on the baking sheet in the oven to stay warm and finish making the rest of your pancakes. If you want a thinner batter, add 1 - 2 Tbsp. more of coconut milk.
7. To serve, place a stack of pancakes on a plate and scoop the roasted strawberries overtop. Then, drizzle with a bit of maple syrup and enjoy!

Bulletproof Mushroom Coffee

For the last several years, my morning routine has included a (rather large) cup of black coffee. One that would leave me feeling alert, albeit a bit jittery, and that would often have me crashing just hours later. But just when I thought I might give it up altogether, I discovered adaptogenic mushrooms and the countless ways to transform my morning cup of Jo into a magical mug of wellness. 

Now before we get into the recipe, it’s important to first understand what I mean when I talk about adaptogenic mushrooms, and furthermore, what I mean when I talk about adaptogens. 

WHAT ARE ADAPTOGENS?

Put simply by Tero Isokauppila, the founder of Four Sigmatic and author of the book, “Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health,” adaptogens are “naturally occurring, non-toxic substances that can help protect your body from stress by stabilizing and optimizing a host of physiological functions. Rather than serving a single targeted purpose, an adaptogen will adapt its healing properties to whatever your body specifically needs at a given time in order to restore you to peak functionality.” 

Adaptogens are known for protecting the body from stress by adapting and balancing the bodies stress hormones at any given time. And in addition to this positive effect, adaptogens also have been shown to minimize fatigue and improve focus, boost immunity and energy, balance mood and metabolism, fight cancer and promote overall wellness. 

Needless to say, adaptogens  are incredibly powerful and there’s a reason we’re all clamoring to create elixirs, potions and lattes packed full of these healthful powders. 

While there are several popular adaptogens I'd love to talk more about, such as ashwaganda, ginseng, maca or holy basil, today I'm going to focus on adaptogenic mushrooms, their healing abilities and how to source them. Basically, I'm creating the blog post I wish existed when I first started researching! 

TOP 10 HEALING MUSHROOMS

 SHIITAKE

• have clear, glowing skin, reduce acne
• support your liver
• lower cholesterol

MAITAKE: 

• manage weight naturally
• stabalize blood sugar
• improve digestion 

TURKEY TAIL: 

• treat the common cold and flu
• aid digestion 
• help heal infections

ENOKI

• improve skin quality 
• optimize immune function 
• help with joint pain 

TREMELLA

• improve skin 
• alleviate asthma or chest congestion
• protect the body against pathogens

REISHI

• sleep better
• stress less
• cure seasonal allergies
• balance hormones
• boost immune system 

CORDYCEPS

• perform better
• increase energy, reduce fatigue
• alleviate asthma or bronchitis 
• anti-inflammatory 

CHAGA

• ward off common cold
• healthy hair and glowing skin 
• lower inflammation  

LION’S MANE

• improve memory 
• boost concentration
• protect your nervous system 

OYSTER MUSHROOM

• Relaxation, mood improvement
• Improved skin
• Lower cholesterol

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WHAT TO LOOK FOR:

Dual Extracted Mushroom Powders:

When I first started looking into mushrooms, I thought I’d be thrifty and just purchased dried mushrooms in bulk and grind them into powder myself. But here’s the thing, you can do this, but you will not receive nearly the amount of nutrients and benefits you’ll receive if you just pony up and purchase mushroom powders that have been Dual Extracted. To make a long story short, the process of dual extraction draws out the healthy, beneficial compounds from the fruiting body and makes them bioavailable for you. Just look for labels that clearly state the mushrooms have been dual-extracted. 

Fruting Body: 

Source mushroom powders that have been dual-extracted from the fruiting body of the mushroom, as the fruiting body is what delivers nutrients and healing benefits. 

WHERE TO BUY:

You’ll find mushroom powders readily available online, but many of the providers are not sourcing organically grown mushrooms or are not selling dual-extracted powders. That said, if you think it seems too good to be true, it probably is. Here are three companies I highly recommend and trust:

1. $:     FOUR SIGMATIC (use code feastandfable to get 10% off your order) 
2. $$:  MOON JUICE  (also sold via Amazon) 
3. $$$: SUN POTION

I currently use and recommend Four Sigmatic’s 10 blend of mushrooms. If you’re looking to try just one type of mushroom to start, I recommend purchasing individual powders from Sun Potion. Moon Juice has some fun blends that are popular as well. 

FURTHER READING:

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Bulletproof Mushroom Coffee

In addition to adding mushroom powder to my morning coffee, I love to add 1 tsp. of MCT oil and 1/2 Tbsp. of raw coconut butter as well. These healthy fats are derived from coconuts and give my brain and body the fuel it needs for lasting energy. I also have these additions to thank for clearing up my skin and reducing acne scars naturally! 

NOTE: Adaptogens are powerful substances and it's always best to start off slow. I recommend starting with 1/4 - 1/2 tsp. of mushroom powders and increasing from there. I've found the best results when I add them to my coffee about 3x a week, and the other days I just add the MCT oil and coconut butter (and maybe some collagen powder). 

INGREDIENTS

• 6-8 oz. coffee 
• 1 tsp. Bulletproof MCT oil
• 1/2 Tbsp. raw coconut butter
• 1/2 tsp. Four Sigmatic 10 blend Mushroom Powder (or mixture of your preferred mushroom powders)
• 1/4 - 1/2 tsp. raw honey
• pinch of cinnamon

INSTRUCTIONS

Place all ingredients into a blender and blend until smooth and frothy. Pour into your mug and enjoy!