Skillet Shortcut Shakshouka

This one-dish dinner became the culmination of a "Chopped"-like personal challenge. My fridge was bare on a Monday evening (I had yet to make my weekly grocery run), and I was only left with four ingredients: an avocado, tomato, half a sweet onion, and eggs. Being the kitchen nerd that I proudly am, I found myself in the Williams Sonoma outlet the morning beforehand and collected some cute-but-totally-unecessary gadgets. Amongst the pile of new linen napkins, a spiralizer, and spoons, I bought a 6-inch mini cast iron skillet. Adorable and affordable, might I add! The low and slow cooked onions and tomatoes created a rich base for boiled eggs and diced avocado, all of which I could prep, cook, and eat in one skillet. The result? A shortcut shakshouka, my official go-to dinner for one.

Makes 1 serving

2 eggs 1 roma tomato, diced 1/2 sweet onion, diced 1/2 avocado, diced 1 tablespoon olive oil Sprinkle of mozzarella cheese Fresh herbs on hand, minced

1. Heat olive oil in a small cast iron skillet on medium heat. Add onions, cooking until translucent, about 5 minutes. Then, add tomatoes and continue to cook for another 5 minutes.

2. Turn broiler on high. Create two spaces in the skillet to carefully crack the eggs. Leave skillet on the stove for 2 minutes, then turn off stove and add to the broiler for 2 more minutes, until egg whites are cooked through.

3. Return skillet to the stove and top with sprinkled cheese and herbs. Add avocado and enjoy immediately.

A Box of Chocolates

"Life is like a box of chocolates." Or, at least, my life is lately.

Tessa, an adorable second-generation chocolatier from my old stomping grounds of Austin, has an eye for style and a taste for artisanal authenticity. The recipe, the family ties, the packaging, and the hand-scripted notes collectively create a refreshing brand. Perhaps it's my public relations mouth talking, but I am so impressed with Tessa's ability to merge old tradition with a modern, fresh face. I don't even know Tessa personally, but I can align with her approach as I click through the classic Chocolaterie Tessa site and break off a bite of a salted caramel milk chocolate.

The chocolates are miraculously so tiny yet so detailed. I loved the heart flourish in my box, which I'm sure is a holiday-themed move.

I know I am not the only one who fears biting into an unexpected, non-labeled chocolate (gooey colored jam, no thank you). Tessa relieves that fear factor instantly! Though she doesn't label her individual squares, the curated package celebrates the beauty of chocolate in its purest form. A few nutty and fruity flavors will be unveiled; but don't worry, you're getting plenty of ganache and truffle, too.

With only a little over a week before Valentine's Day, I urge you to order online now! My Memphis delivery arrived in a few short days, and I'm still savoring the last few chocolates. Tell Tessa that Caramelized sent you!

Brie Mine

I was first inspired by the cheesy emphasis (get it?) on Valentine's Day when I stumbled upon a clever "Brie Mine" card last year at Paper Source in Austin. Though I would have rather been the recipient than the giver of such an appropriate tagline, I bought it anyway and signed it for Alex.

I'm planning a date night in next weekend, and we never fail to begin with a cheese board of some sorts. This time, I'm all about the sweet simplicity of a cheese and honey pairing. Step aside, jams and jellies: We're relying on just a tiny drizzle of irresistible Nature Nate's honey to complement the salty nature of cheese.

The following cheeses and honey are perfect pairs for you and your Valentine's date -- who I am sure make a perfect pair, as well.

Parmigiano-Reggiano: The nutty overtones of this classic don't just go with pasta (though I can't wait to sprinkle some over my Gremelli pasta from Porcellino's). Ditch the cracker, break off a bite of the firm block of cheese, and add a dot of honey for a flavorful combination.

Blue: The stinky and bold blues surprisingly contrast nicely with a clover honey. It'll cut out the spice and sharpness that cause most to turn their heads. Be bold this Valentine's, right?

Creamy bries and goat cheese: These are a given. Supplemented honey with a hint of orange or lemon zest, you'll be tempted to eat it for appetizers, main courses, and dessert!

Now, get yourself some Nature Nate's raw honey and enjoy the romantic, sweet holiday. Share your own Nature Nate’s honey creations on social media using @naturenates and the hashtag #HoneyMakesItBetter.

This post is in partnership with Nature Nate's. Thank you for supporting my sponsors!

A Spin on Super Bowl Classics

This post was originally featured on Southern Living's blog, The Daily South! Who else is planning a Super Bowl Sunday gathering? You’ve found the right place! Luckily, our entertainment is accounted for; but inevitably as an entertainer, I am thinking about the table.

image via style me pretty

I find it intriguing and absolutely appropriate to bring football game day vibes into one’s home. My friends and I collectively crave a jumbo pretzel with mustard, or cheese nachos with a beer. Why not bring those elements into your own cozy living room? Although prosciutto bites and crudités would be much appreciated by guests, think about the reason for the season: It’s the Super Bowl, after all!

Rather than stressing over specialty drinks, understand that your party guests are perfectly content with a beer (or three)! Script a chalk label with “New England Ale” and “Seattle Golden” beers on galvanized tins. Provide frosted mugs within reach. The game day spirit will effortlessly transcend from the screen and into the hands of your party-goers.

image via love and lemons

For touchdown-worthy snacks, homemade soft pretzels with your favorite spicy brown mustard (or beer cheese dipping sauce) will satisfy the most nostalgic of fans. Personalized craft paper bags with assorted popcorns will entertain the kids, and a gourmet nacho station with guacamole, fresh jalapeño, and all the fixings will elevate a game-time classic.

No matter which NFL team your guests are rooting for, they’ll be rooting for you before the first time out!

Spinach and Italian Sausage Gnocchi

I just discovered my new favorite winter comfort meal. With a glass of red Cornerstone wine, it hits the spot. My friend and neighbor Ben and I enjoyed this meal last night...I spotted the recipe in Eat Well Magazine on the way to San Diego, and I quickly ripped it out to save in my purse! Who knew it'd come in handy so soon. The step-by-step recipe hits a home run at the very end: Broil on high to bubble the extra-thin mozzarella slices until golden. Broiling elevates the dish entirely, working the simmered ingredients into one, slightly crispy bake. Do not skip this step!

Also, don't skimp on caramelizing the onions. 18-20 minutes of cooking times makes this meal so much more worthwhile in the end!

Makes 4 servings

2 tablespoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 links hot (or sweet) Italian sausage, casings removed 2 large garlic cloves, minced 2 tablespoons water 1/4 teaspoon ground black pepper 1 12-ounce bag spinach, 1 16-ounce package gnocchi 2 ounces thinly sliced fresh mozzarella

1. Heat 1 tablespoon olive oil in a large, broiler-safe skillet over medium heat. Add onion and cook until brown, about 8-10 minutes. Reduce heat to medium low and continue cooking until golden brown and tender, about 10 minutes more.

2. Increase heat to medium and add sausage, garlic, and pepper. Cook, breaking up sausage with a wooden spoon, until cooked through, about 5 minutes. Add water and cook, stirring up any browned bits. Add spinach, one handful at a time, and cook until wilted, about 4 minutes.

3. Position rack in upper third of oven. Turn broiler on high.

4. Heat remaining tablespoon of oil in a separate medium, non-stick pan on medium-high heat. Add gnocchi and cook until plump and golden brown, about 5 minutes.

5. Stir the gnocchi into the sausage mixture. Top with fresh mozzarella, and broil until cheese is lightly browned, 3-5 minutes. Serve immediately.

adapted from eat well magazine

Picolo Sara Pasta

Ciao Bella has been a traditional, consistent Memphis "go-to" dining spot for over a decade, but its new seasonal menu and sweetheart of a head chef, Branon Mason, recently left my gal Becca and I gratified and satisfied. A usual Caramelized Critique would make for a nice summation of toasted raviolis and tuscan soups, yet an original Ciao Bella recipe could bring the restaurant's flare into your own home...Am I right?

Upon choosing lighter Italian fare for lunch (although their new happy hour menu sounds pretty dreamy), we came across the Picolo Sara pasta with spinach, cheeses, and sun dried tomatoes. Sounded divine. Looked divine. Tasted divine.

Makes 2-4 servings

1 pound penne pasta 1/2 cup of sundried tomatoes julienned. 2 ounces unsalted butter 1 ounce minced garlic 1/2 cup of dry cooking white wine 1 1/2 cups fresh baby spinach 8 ounces goat cheese 1/2 cup clam juice 1/2 pound of shrimp 2 ounces extra virgin olive oil

1. Cook pasta in salted water for 8-10'mins or until al dente. Set aside.

2. Sauté shrimp and garlic in oil and butter on high heat for 2 minutes. Deglaze with white wine and clam juice and reduce heat to medium high.

3. Add sundried tomatoes and baby spinach and cook for 1 minute.

4. Add pasta and goat cheese, and stir for 1-2 minutes more. Add salt and pepper to taste and serve.

courtesy of ciao bella restaurant