Pressed Mozzarella Sandwich

Happy St. Patrick's Day! I luckily have "green" in my last name, but I believe you'll avoid getting pinched upon serving this green goodness of a sandwich! Feel free to improvise. I think you'll love the tanginess of dijon, the crunch of arugula and radish, and the creaminess of fresh mozzarella and avocado. Well balanced and well deserved.

Makes 1 sandwich

1 teaspoon olive oil 2 slices ciabatta bread 3 slices maple honey turkey 4 slices fresh mozzarella 1/4 avocado, sliced 1 teaspoon basil pesto 1 teaspoon dijon mustard 1 handful arugula 1 radish, thinly sliced

1. Turn broiler on high. Heat 1 teaspoon olive oil in a small skillet on stovetop over medium heat.

2. Spread pesto on one ciabatta slice, and top with mozzarella slices and avocado. Spread mustard on other slices, and add turkey, arugula, and radish. Fold two sandwich halves together.

3. Carefully place sandwich in heated skillet and press sandwich with another heavy skillet (I used a baby cast iron skillet). Flip after 3 minutes.

4. Place skillet directly into broiler for 2 minutes, until mozzarella begins to bubble. Slice sandwich in half and serve warm.

Porcellino's Craft Butcher (Memphis)

This post was originally featured on StyleBlueprint! If I could choose one Memphis restaurant to consistently spend sixteen hours of my day (7 a.m. to 11 p.m., the approximate closing hour), I’d hands-down pick Porcellino’s.

Admittedly, I was skeptical of the hours of operation etched onto the doors of James Beard Award nominees Andy Ticer and Michael Hudman’s latest dining home run of Brookhaven Circle. Coffee “program,,” full-service bar, bakery, butcher counter, and complete breakfast, lunch, and dinner menus. The concept, while seemingly impossible, is brilliant and well played from sunrise to sunset. The passion can be tasted, sipped, and seen in every single detail.

I’m a huge fan of the space, a polished, subway-tiled Brooklyn-esque butcher shop with dark and dainty wood tables and chairs. The black and white branding ties together the entire vision of the chefs, bakers, baristas, and bartenders.

Though I’d gladly be compensated to spend an entire day at the window-lined bar seating to muse upon the kitchen and customers (any takers?), I have successfully witnessed three prime-time occasions inside of the brick establishment: Saturday brunch, Friday night dinner, and an afternoon pit-stop. The recent Swine & Wine fundraiser for Cozy Corner Barbecue was a memorable hit, too.

Brunch was bustling with diners of all ages; some in line for an exclusive nitro-brewed coffee; others for a fried egg on in-house baked crusty bread with house-cured bacon or sausage. You can grab a loaf or croissant on the way out, too.

On a Tuesday late afternoon, I ran by to scope out the product and take-away offerings. I left with some finely shaved prosciutto, hand rolled fresh gemelli pasta, and the “Lil Ray” spice blend of salts, sugars, and zests. I was tempted to pick up a soft-cotton branded t-shirt, though I might cave in soon. The array of cookbooks, specialty foods, and butcher cuts was truly remarkable!

A dimly lit late dinner with ambient music completely elevated the surrounding space. The limited number of tables welcomes intimacy and comfort. Portions are shareable yet small enough to give you the opportunity to try multiple menu items (my kind of place!). The golden dim-sum-inspired bar cart, which graces tableside throughout the meal, covets perfectly plated daily specials. Whimsical and adventurous, the cart brings a treasure and leaves a memory. Oh, and the Relevant Roasters coffee custard dessert (served in a mason jar) is a must-get.

A Caramelized Conversation with Abby Larson

I'm so thrilled to share my conversation with the exquisite Abby Larson, Founder and Editor of Style Me Pretty and Style Me Pretty Living. The sites reflect her stance on creating sweet touches to everyday experiences -- effortless, elegant, and approachable. I personally have found myself pinning images from SMP on my Pinterest boards for dreamy wedding decor or whimsical, girly DIYs. I hope you'll take away a thought or two from this admirable lady who manages to do it all (with a memorable flourish, of course) with style and poise. Join me and Abby in our Caramelized Conversation... photos courtesy of white loft studio

What inspired the launch of Style Me Pretty? 

I started Style Me Pretty 8 years ago in a world where inspirational blogs were just beginning to pepper the web. As someone in the wedding community, I saw that brides were waiting three months for the next seasonal wedding magazine to come out. Within those coveted magazines, perhaps five weddings were actually shown. I decided to create a space for the hundreds upon thousands of other weddings that weren't being shown in the glossies, but that in terms of style and taste, most certainly should have been.

How have you expanded the brand to include, home, kitchen, and entertaining? 

The goal of launching Style Me Pretty Living was to create a field guide to inspired living; a home for all things after (and before) the ring. A place where SMP girls how to throw a seamless party, how to decorate their home no matter what their budget, how to cook the VERY best chocolate cake and what to gift on every occasion. Style Me Pretty Living content ranges from parties and celebrations, DIYs, recipes, travel, home tours and more.

How do you constantly fuel yourself with creative inspiration for the site's content? 

I don't have to leave home, that's for sure. Just clicking around the web to the amazingness that is out there - with most of it coming from novices who are overjoyed to be creating - is more inspiration that I could ever hope.

Your most unforgettable restaurant experience? 

Great question. The lasagna at Da Silvano in New York is absurd. I'm not sure whether I was just starving or it really was purely divine but it definitely left a good mark. Sorrelina here in Boston is another where I never eat a bad meal. Same with House in San Francisco. I dream about their simplest appetizer, pickled cucumbers and my husband and I still talk about it 8 years later as one of the best. But my most craved food experiences are usually by way of food truck, Mexican dive bar or by these two hands. The funny thing is that most of my favorite meal memories also include my favorite people, my favorite moments or one helluva party. So there's that too.

Every home cook needs...

A wooden spoon.

Any entrepreneurial advice?

Someone once told me to always hire people that are smarter than you. Give your business that gift. I thought that was kind of a clever outlook. It’s important to acknowledge that you aren't good at everything. Not even close. Sometimes the best investment is in hiring people that are good at the areas that you aren't.

How do you add sweet touches to everyday experiences (the mantra of Caramelized)?

I put my kids to bed at 6:30pm. People think I'm joking, especially in the summer when it's still light out. But those 2 hours on the couch, computer in hand, hubby beside me, glass of wine on the table and the TV playing Homeland or Shameless or Orange is the New Black. Priceless.

Swine and Wine

A brilliant concept, a state-of-the-art chef lineup, and a heartfelt contribution.

Benefiting the infamous Cozy Corner BBQ (as a result of their recent fire and temporary closure), Swine & Wine singlehandedly gathered a community for a successful evening of gratitude and gastronomy. While this evening is an annual event, 2015 struck loud chords of purpose and passion throughout the chef roster and 150 attendees.

Andy Ticer and Michael Hudman hosted the ultimate progressive dinner in their Brookhaven trifecta -- one that you and your neighbors would dream of for decades! Seventy-five guests began at Hog & Hominy, while the other 75 were seated at Andrew Michael Italian Kitchen. Three chefs were featured at each with a small plate to taste and savor; while over at Porcellino's, other chefs and barbecue mavens were preparing for the block party finale with pick-up food and drinks.

I first arrived at Andrew Michael and grabbed a gin and (house made) tonic at the brand new bar, which reminds me of my dream kitchen interiors: neutral palette, rustic finishes, and Southern hospitality in every accessory. If you're ever in Brookhaven and need a sophisticated cocktail, here's your new neighborhood spot.

All courses obviously included the "swine" and "wine," so pork took center stage in all six plates. The wine pairings, hand-picked by Andrew Michael's sommelier, were no short of wonderful. Chef Patrick Reilly of Majestic Grille served a plump, perfectly pan-seared scallop with cannelloni beans and pancetta. I love the rich, buttery texture of the white beans, proving that a carb or starch isn't always necessary.

...Though the carb Andy and Michael prepared next was basically the best pasta I've ever put in my mouth. A spinach raviolo surrounded an egg yolk, which oozed out upon the first forkful and created a rich wave of color amongst the parmesan garnish and brown butter. It was light yet so decadent. I would've eaten five!

Jackson Kramer (of Bounty) prepared a remarkable pork shank version of a crab cake (called a crepinette) with unusual yet wildly flavorful texture. Hazelnut and charred broccolini decorated the plate, pairing with a rich cabernet. A winter wonderland of a plate, if you ask me.

The seventy five of us strolled over to Hog & Hominy, where communal tables were awaiting with bottles of wine and large plates for sharing and passing. The Hog & Hominy team provided a variety of vegetables, ranging from ribboned rainbow carrots to kimchi brussels and butter beans. Chef Ryan Trimm (of Sweet Grass) served a kick-ass tamale with sweet, pepper-studded hominy and a mole verde salsa. Fabulous.

Chef Kelly English's (of Iris and The Second Line) Newman pork belly with flash fried bok choy, peanut, and black fungus was un-freaking-believable. The szechuan spice lightly numbed the mouth, taking everyone's palates on a daring adventure of sweetness and spiciness. The dish (among all others) proved these local chefs' wide range of talent and skill beyond their individual restaurant's focus. Chef Kelly, who is known for his sophisticated cajun cuisine, wowed me with a Southern-Asian infused concept. Swine & Wine clearly provided a platform for Memphis culinary talent to create and innovate. I was thrilled to witness such experimentation and variety.

I'm proud of the Memphis food scene (as I tend to say over and over again) and its pure, authentic Southern camaraderie. As a result of Swine & Wine, Cozy Corner has announced their reopening across the street from the original location. I, along with the rest of the city, am rooting for the Cozy Corner family.

Olivia (Austin)

I placed Olivia on the Brunch section of my Austin city guide because, case in point, it has mastered the "New American," French-inspired brunch menu. Sweet or savory, light or rich, hot or cold; you'll find what you want here.

Our larger party ordered quite the variety on the patio and practiced the good 'ole taste-and-pass method so that everyone could get a bite.

I ordered the spinach florentine with prosciutto. Hello, beautiful presentation! The spinach overwhelmed the biscuit a bit, making it soggy rather than flaky and buttery. But the poached eggs were perfect, and the side of grapefruit brûlée was divine (Think crystals of sugar glazed atop juicy grapefruit segments). I will buy a torch just for my future grapefruit halves at home.

You can't go wrong with the vanilla french toast, lightly sugared with a vanilla syrup. The thinly sliced green apples were a nice crunch atop the pillowy toast halves. The sides of bacon were less crispy than I prefer, though the portions were mighty generous.

The salmon plate was the winner in my book! A gorgeous wood tray held smoked salmon, capers, whipped cream cheese, and the works. The lemon zest sprinkled atop the platter was my favorite part; It brought out so much flavor in the other components. The toast was crisp and dense enough to carry the salmon. Delicious!

I heard from across the table that the soft shell carb benedict was as tasty as it was perfectly presented. Radishes, carrots, and greens from the restaurant's garden studded the plate with just enough pops of color.

Better than Pie Pecans

"Established in 1981. Craved ever since."

Billie's Pecans' slogan speaks to me. I've been constantly craving the chocolaty, nutty goodness of Stacy Crenshaw's handmade wonders ever since the sampler box miraculously arrived on my doorstep on National Chocolate-Covered Nut Day. Yes, the holiday exists -- as if I coincidentally needed an excuse to treat myself.

Since tin seems to be the history "norm" in pecan packaging, I really enjoyed the crisp, white paper box that carries an assortment of milk, dark, chocolate amaretto, and praline covered pecans. I was most amused by the decadent chocolate amaretto flavor, which offers a small punch of almond-flavor Italian liqueur to finish. Unbelievable. Smaller bags were delivered with Billie's signature cinnamon-spiced pecans. I'm saving these to top a cheesecake or baked treat of some sort...

Every single homegrown pecan is baked, sugared, and shipped worldwide out of a Main Street shop in Crenshaw, Mississippi. The Southern authenticity, while expected, turns a treat into a treasure. I'm impressed with the family's ability to balance growth in product and distribution without jeopardizing the core values of quality and family. It's rare and, to me, truly admirable.

So, I want you to try them and begin craving them, too. How does that sound?

And guess what? Billie's wants to offer us a deal! This March, my first 50 orders of $40 or more will receive $10 off their entire order. Enter discount code CB10 at checkout. Hello, corporate gifts, party favors, or simple pick-me-ups!

This post is in partnership with Billie's Pecans. Thank you for supporting our sponsors!