I know y’all hate it when people wax nostalgic about the origins of a recipe, so I’m going to keep it real brief: Hilton Head Island, SC is known for its oysters and Hudson’s has the perfect Oyster Stew recipe to enjoy at home while dreaming of your next vacation to the Lowcountry.

This recipe is super easy and can be done very quickly for a hearty and impressive meal or starter whenever you’re craving it. I like to add oyster crackers for a little texture, but that’s totally optional! Enjoy, and if you make it, let me know what you think in the comments!

Hudson’s Oyster Stew

An oyster stew recipe by Hilton Head's Hudson Restaurant

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 2

Ingredients

  

• ¼ lb thinly sliced bacon 
• ½ cup chopped green onions
• 1/2 cup butter
• 2 cups heavy cream
• 1 cup chopped celery 
• 3 dozen oysters (save the liquid)
• 1 pinch cayenne, white pepper, and salt
• Tabasco and Worcestershire to taste
• Paprika and parsley to garnish

Instructions

 

• Cook bacon in pan until crisp.
• Drain off and discard half of the grease
• Add ½ butter and sauté celery and green onions until translucent
• Add heavy cream, cayenne pepper, white pepper and salt and bring to a boil while shaking pan (rather than stirring) until the cream thickens
• Add oysters and their liquid and cook until oyster edges curl
• Ladle into cups (or bowls) distributing oysters evenly
• Drop a small chunk of butter into each cup and garnish with a sprinkle of paprika and a pinch of parsley
• Sit back and enjoy

Two things I really love in this world: coffee and fancy cocktails. And the folks at Charleston-based Springbok Coffee Roasters wanted to give you a little extra holiday cheer with some fun holiday cocktail recipes. Owner Jason Bell is a licensed Arábica Q Grader who roasts small-batch, hyper-local, artisan coffee for some of Charleston’s top coffee shops (Butcher & Bee, The Daily and Mercantile & Mash to name a few) with the mission of producing the highest quality morning brew possible.

After spending a lot more time at home this year, I’m sure many of you have become bored with your normal go-to holiday cocktails, so the below recipes, made with Springbok’s specialty coffee, provide a fresh take on three sweet sips.

The Drunken Snowman

Made with Springbok’s Harleston Village Blend (named after Charleston’s quaint downtown neighborhood), which has hints of chocolate and almond, this frosty drink makes the perfect sweet ending for any holiday celebration.

• 1 scoop of chocolate ice cream
• 1 oz. Baileys
• 2 oz. Springbok’s Harleston Village Blend
• Peppermint whipped cream, for garnish 

Bourbon Butterscotch Latte

Ideal for cozying up by the fire on a blustery winter night, Springbok’s Uraga coffee from Ethiopia has notes of brown sugar and caramel, pairing perfectly 

• 4 oz. Springbok Uraga
• 1 oz. bourbon
• 1 oz. butterscotch sauce

Naughty Breakfast 

Red berry, chocolate and peach notes define Springbok’s Kayon Mountain Farm coffee, which pairs perfectly with Irish Whiskey and maple syrup for a sweet start to a buzzworthy morning.

• 4 oz. Springbok Kayon Mountain Farm
• 1 ½ oz. Irish Whiskey 
• 2 tsp. brown sugar
• 1 oz. maple syrup 

What are some of your favorite holiday cocktail recipes?

When preparing family dishes, it’s often difficult to strike the right balance between tasty food and healthy food. Then another concern is the preparation technique – you don’t want to fry your food, but not everything can be baked too, right?

But don’t worry, we’ve had the perfect solution to all your cooking woes. Today, we will discuss a very delicious and healthy fried chicken and broccoli recipe that’s been prepared in an air fryer.

An air fryer is a device that allows you to enjoy crispy food without the side-effects of traditional oil frying. So you get the taste and nutrition without the extra calories of frying your food.

Ready? Let’s begin!

Air Fryer Chicken and Broccoli Stir Fry Recipe

Air Fryer Chicken and Broccoli

A chicken and broccoli stir fry made in the air fryer.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, Asian

Equipment

• Air Fryer

Ingredients

  

• 1 LB Boneless, skinless chicken breast cut into bite-sized pieces
• 1/2 LB Broccoli cut into bite-sized pieces 
• 1/2 medium Onion sliced
• 1/2 tsp Garlic Powder
• 2 tbsp Vegetable oil
• 1 tbsp Fresh ginger minced
• 1 tbsp Soy sauce can sub Tamari for gluten-free option
• 1 tsp Sesame Oil
• 2 tsp Rice vinegar
• 2 tsp Sriracha Can substitute any hot sauce of your choice, or leave out entirely
• Salt and Pepper to taste
• Fresh lemon juice optional

Instructions

 

• Start the marinade by combining oil, ginger, garlic powder, sesame oil, soy sauce, rice vinegar, and hot sauce. Mix the ingredients well.
• Add the chicken breast, onion, and broccoli into the bowl, tossing all the ingredients together. The idea here is to ensure the chicken breast, broccoli, and onion are all evenly coated with the marinade so they can absorb it properly. Make sure not much of the sauce is left in the bottom of the bowl. And if it is, mix all the ingredients again.
• Transfer your ingredients into the air fryer basket after preparing the device. Air fry your chicken breast, broccoli, and onion at 380°F or 193°C, shaking and tossing the ingredients after every 10 minutes of cooking. The whole process should go on for about 15 to 20 minutes.
• You have to ensure that while tossing, all the ingredients cook evenly. Otherwise, the chicken might end up being raw. The next step is to check the readiness of the chicken. If you find that it’s still uncooked, you can air fry again for another 2 to 5 minutes.
• Once finished cooking, add salt and pepper according to taste. If you like a little citrusy flavor in your food, you can squeeze fresh lemon juice on top of the chicken and broccoli before serving the dish warm.

Notes

• The chicken and broccoli will cook down and shrink, which is why you don’t have to worry about the quantity too much. If your air fryer basket feels full at first, keep in mind that the volume will reduce after you finish frying the ingredients.
• Make sure you cut the broccoli at the same size as your chicken. In fact, it would be better if the broccoli is a little larger. You see, if the broccoli is too small, it will burn and char way too quickly when compared to the chicken.
• If you still like your broccoli to be cut into smaller pieces, you’ll have to add them to the air fryer after the chicken has cooked for about five minutes. This will help ensure all the ingredients are cooked at the same pace.
• It’s also important to not overcrowd the air fryer basket. If you want to cook a bigger batch, it’s better to make it in multiple batches instead of a single long batch. Additionally, the first batch will always take longer to cook, especially if your air fryer isn’t already preheated, so keep that in mind.
• You can also play around with your veggies and choose an ingredient that cooks faster. This can include potatoes – just remember to air fry the potatoes for 10 minutes before putting in the chicken. Zucchini and bell peppers – red, green, or yellow – are another great option that fries very well in an air fryer.
• While you can always opt for Italian seasoning, you can experiment with your own spice blend as well. For instance, you can use tabasco, cajun, lemon pepper, or any other blend. The only thing here is to adjust the amount of salt you add while cooking later to avoid making the dish too salty.
• Not using too much oil is a golden rule of healthy cooking. More so, in an air fryer because that is what makes it so healthy. So make sure you don’t drown the chicken breast and broccoli with too much oil.
• This recipe was made in a 3.4 to 6 qt air fryer. So if you are using a larger air fryer, you will have to adjust the cooking time accordingly as the ingredients will cook faster.

About the author: This week’s guest article was written by author Annabelle Carter Short, a NY-based food writer, blogger, and photographer. She loves cooking, creating recipes, and making healthy food that tastes delicious. She’s a big fan of a keto diet and she sees it as a life-long style of eating.

There are some places in the world that have a reputation that precedes them. Asia is a continent that is known around the globe for the amazing cuisine that has been developing for centuries. The complex flavors of meat, cheeses, spices, fruits and lots of different carbs such as rice, flour and potatoes, are found in some of the most famous dishes from Asia. Originating from a culture that’s likely to make meat and vegetarian dishes of the same recipe in their daily eating habits, the continent has many different nations that have made delicious food that is loved by billions of people.

Indonesian Vegetable Curry

Indonesia is a blend of people and cultures. But their vegetarian curry is fit for a king. All you need to make this dish at home are a few ingredients: onion, carrots, broccoli, potatoes, red pepper, zucchini, cashews, garlic, coconut milk and spices. The aim is to basically stew all of the ingredients together in boiling water, as you slowly but surely thicken the dish and intensify the flavor. Peel the onions and carrots, then gently fry them in a casserole dish. Then throw in the rest of the ingredients and allow the minced garlic to permeate the vegetables. Stir in the coconut milk to thicken the broth. Add in 1.5 cups of boiling water, and then some curry leaves. After it’s boiled for a while, lower the heat, allowing the dish to thicken for about 15 minutes.

Palak Chicken

Pakistan, India, Nepal, and Bangladesh share lots of different flavors and ingredients in their cooking. One of the classic chicken dishes is one with mixed greens that act as a broth. You can find this delicious palak chicken recipe here. It’s a combination of greens and spices, but there’s a specific way you need to make it. Get some spinach and blend it until you make a puree. Then, add chicken breasts with some green cardamom, cinnamon, black peppercorn, cumin seeds, a bay leaf and some oil. This will make a unique flavor that the chicken will absorb slowly. Then add some chili powder, turmeric, coriander powder and then a little bit of tomato puree. Add in the green puree that you made then you need to incorporate the flavors together. Stirring well as the dish begins to bubble. The dish is ready when it has thickened and the chicken has been cooked through.

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Mountain Momos

Nepal is known for its incredible warriors, namely the Royal Gurkha Regiment in the British Army, but they also make some fantastic food that is loved by the local region and beyond. Hailing from the mystical mountains, this culture has given us momos. They’re like the Nepalese version of dumplings. Rice paper wrappers are stuffed with minced buffalo, beef, or chicken. It’s served with a spicy soup and can be eaten steamed or gently fried. 

The entire continent of Asia is bursting with flavors and ingredients that can easily be found throughout the US. Try cooking up a little something different this weekend!

They say if you ever wanted to hide state secrets, you should put them in the body copy of a blog’s recipe post. And even though you’re going to skip this to go to the end and just read the recipe, I’m still going to give you a short spiel. And that spiel is: while I’ve been cooped up at home self-quarantining from Covid-19, I have been experimenting a lot more with cooking. Couple that with my desire to eat less meat (it’s better for the planet, y’all!) and this fish recipe from Chef Melissa Cookston is quite the winner.

For The Salmon

• 1 cup soy sauce
• ½ cup pineapple juice
• 1 cup packed light brown sugar
• ½ cup canola oil
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon granulated garlic
• 2 tablespoons chopped fresh ginger
• 4 (8-ounce) skinless salmon fillets

Pineapple Chipotle Glaze:

• 2 tablespoons pureed chipotle chiles in adobo sauce
• 1 cup apple cider vinegar
• ½ cup pineapple juice
• ½ cup soy sauce
• 4 cups granulated sugar

In a nonreactive container, combine the 1 cup of soy sauce, ½ cup of pineapple juice, brown sugar, oil, pepper, granulated garlic, and ginger and mix well. Add the salmon fillets. Cover and refrigerate for 8 to 12 hours, turning occasionally. 

To make the glaze, place the chiles and a splash of the vinegar in a blender and blend until smooth. Place the pineapple juice in a large stockpot over medium heat and cook until slightly reduced, about 2 minutes. Add the chipotle mixture and cook for 3 minutes. Add the soy sauce, granulated sugar, and remaining vinegar and bring to a boil. Decrease the heat and cook for 10 minutes. This recipe boils quickly, so stir constantly. The glaze should lightly coat the back of a spoon when done. Remove from the heat and let cool. The glaze can be made ahead and refrigerated overnight.

Prepare a medium-hot grill and lightly oil the grates. Remove the salmon from the marinade and shake off excess liquid. Place on the grill for 3 to 4 minutes, then turn and cook for 3 to 4 minutes longer, depending upon the thickness of the fillets. In the last minute of cooking, liberally brush on the glaze and allow to thicken slightly. Serve with additional glaze on the side if desired.

Ginger Salmon with Pineapple Chipotle Glaze

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Prep Time 12 hours hrs

Cook Time 25 minutes mins

Ingredients

  

• 1 cup soy sauce
• ½ cup pineapple juice
• 1 cup packed light brown sugar
• ½ cup canola oil
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon granulated garlic
• 2 tablespoons chopped fresh ginger
• 4 8-ounce skinless salmon fillets

Pineapple Chipotle Glaze:

• 2 tablespoons pureed chipotle chiles in adobo sauce
• 1 cup apple cider vinegar
• ½ cup pineapple juice
• ½ cup soy sauce
• 4 cups granulated sugar

Instructions

 

• In a nonreactive container, combine the 1 cup of soy sauce, ½ cup of pineapple juice, brown sugar, oil, pepper, granulated garlic, and ginger and mix well. Add the salmon fillets. Cover and refrigerate for 8 to 12 hours, turning occasionally.
• To make the glaze, place the chiles and a splash of the vinegar in a blender and blend until smooth. Place the pineapple juice in a large stockpot over medium heat and cook until slightly reduced, about 2 minutes. Add the chipotle mixture and cook for 3 minutes. Add the soy sauce, granulated sugar, and remaining vinegar and bring to a boil. Decrease the heat and cook for 10 minutes. This recipe boils quickly, so stir constantly. The glaze should lightly coat the back of a spoon when done. Remove from the heat and let cool. The glaze can be made ahead and refrigerated overnight.
• Prepare a medium-hot grill and lightly oil the grates. Remove the salmon from the marinade and shake off excess liquid. Place on the grill for 3 to 4 minutes, then turn and cook for 3 to 4 minutes longer, depending upon the thickness of the fillets. In the last minute of cooking, liberally brush on the glaze and allow to thicken slightly. Serve with additional glaze on the side if desired.

 Fall is without a doubt my favorite season. The weather cools down, I can break out all my fabulous sweaters, and there are plenty of excuses to cook with squash.

This recipe comes from Chef Adrianne Calvo, cookbook author and owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar in Miami. It’s perfect for a cool fall night or for impressing friends at Friendsgiving.

Ingredients

• 1 acorn squash, cut into 4 pieces, remove seeds
• 1 tablespoon canola oil
• 1 tablespoon brown sugar
• ¼ teaspoon kosher salt
• 1 cup burrata mozzarella
• ¼ cup butter, unsalted
• ½ cup pecans, chopped
• 1 tablespoon garlic, slivers
• 1 teaspoon soy sauce
• 1/8 teaspoon crushed red pepper flakes
• ¼ cup parsley
• ¼ cup green onion
• ¼ cup cilantro
• ¼ cup lemon juice
• ¼ cup extra virgin olive oil
• 1 teaspoon honey
• Pinch kosher salt

Instructions:

1. Preheat the oven to 400 degrees F.  
2. Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar, and salt. Bake for 20-30 minutes or until fork tender.
3. In a small sauté pan over medium heat, cook pecans in butter for 2 minutes.
4. Add the garlic and cook for another 2 minutes.
5. Add the soy sauce and crushed red pepper flakes. Stir and set aside.
6. In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth.
7. To plate, add a spoonful of burrata on top of the squash and drizzle with salsa verde. Then, top with the pecan garlic butter.
8. Enjoy!

Burrata-Stuffed Acorn Squash

Fall is without a doubt my favorite season. The weather cools down, I can break out all my fabulous sweaters, and there are plenty of excuses to cook with squash. This recipe comes from Chef Adrianne Calvo, cookbook author and owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar in Miami. It’s perfect for a cool fall night or for impressing friends at Friendsgiving.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 4 people

Equipment

• oven

Ingredients

  

• 1 acorn squash cut into 4 pieces, remove seeds
• 1 tablespoon canola oil
• 1 tablespoon brown sugar
• ¼ teaspoon kosher salt
• 1 cup burrata mozzarella
• ¼ cup butter unsalted
• ½ cup pecans chopped
• 1 tablespoon garlic slivers
• 1 teaspoon soy sauce
• 1/8 teaspoon crushed red pepper flakes
• ¼ cup parsley
• ¼ cup green onion
• ¼ cup cilantro
• ¼ cup lemon juice
• ¼ cup extra virgin olive oil
• 1 teaspoon honey
• Pinch kosher salt

Instructions

 

• Preheat the oven to 400 degrees F.
• Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar, and salt. Bake for 20-30 minutes or until fork tender.
• In a small sauté pan over medium heat, cook pecans in butter for 2 minutes.
• Add the garlic and cook for another 2 minutes.
• Add the soy sauce and crushed red pepper flakes. Stir and set aside.
• In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth.
• To plate, add a spoonful of burrata on top of the squash and drizzle with salsa verde. Then, top with the pecan garlic butter.
• Enjoy!

Keyword acorn squash, autumn, fall, friendsgiving, squash, thanksgiving

My favorite desserts are the kind you can hold in your hand, eat in 1 – 2 bites, look super fancy (but are actually super simple), and taste delicious. These little baked apple dumplings check off all of those requirements and can be put together relatively quickly and will have your friends and family thinking that you’re a baking genius.

Ingredients

• 2 cups diced apples, the tarter the better
• 1/2 cup water
• 2/3 cup firmly packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon butter
• Zest of 1 lemon
• 4 oz cream cheese
• Twin Dragon Wonton Wrappers
• Powdered sugar
• Pam or any kind of oil spray

Instructions

1. Preheat the oven to 400 degrees

2. Make the Filling: combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil and reduce to low heat.

3. Stir in brown sugar and spices. Let simmer for 3 minutes and then stir in the butter and lemon zest. Bring to a boil and then turn down the heat and let simmer for 5 minutes or until the liquid has boiled off and thickened up nicely. Remove from heat and let cool completely.

4. Lay your wonton sheets out flat. Into each wonton sheet, place 1/2 – 1 teaspoon of cream cheese into the middle of the sheet. You can leave them round to be like a cream cheese bomb in the middle, or spread it out for more evenly distributed flavor.

I personally prefer a good flavor bomb.

5. On top of that, place 1 teaspoon of filling and then slightly wet each of the edges of the sheet and bring together each of the edges to form a shape similar to a plus sign.

4. Place onto a greased baking tray and spray the tops of the dumplings. Bake for 15 minutes or until golden brown.

5. Once cool, sprinkle with powdered sugar and serve!

You can purchase Twin Dragon wonton wrappers at Albertson’s, Associated Stores, Cub Foods, Food Maxx, Fred Meyer, Gelson’s, Lucky’s, Price Rite,  Price Chopper, QFC, Rainbow Foods, Safeway, Shaw’s, Shop Rite, Stater Bros, Von’s, and Winco. Follow them on Facebook and Twitter for more fun egg roll wrapper recipes!

What are your favorite apple recipes? Share them in the comments!

Ok foodie friends, I know it’s been a while since I’ve posted on here, but hopefully you’ve still been able to keep up with all my foodventures on Instagram (be sure to follow me if you haven’t already)! But I’m back, just in time for Thanksgiving with this awesomely good recipe for a creative and delicious way to repurpose all of your Thanksgiving leftovers.

This is a really loose “recipe” because it’s super easy to customize it based on what you actually served at your Thanksgiving dinner (or what you made enough of to actually have leftovers).

Ingredients

• JSL Twin Dragons Egg Roll Wrappers
• Turkey, cooked and pulled
• Mashed Potatoes
• Stuffing
• Green bean casserole
• Corn or corn pudding (both work great)
• Sweet potatoes / yams
• Shredded cheddar cheese
• Canola oil or vegetable oil for frying

Instructions

1. In a bowl, add all your ingredients (except the cheese) together. Mix together enough for all ingredients to be uniformly distributed.

2. Put between 1/4 and 1/3 cup of your mixture into your egg roll wrapper, top with a generous sprinkling of shredded cheese.

3. Wet your fingers and trace along the edges of the wrapper. Fold in the left and right edges and then roll to form a traditional egg roll shape. In a heavy-bottomed skillet, add enough oil to cover about 1/2 inch of your pan and heat to 350 degrees. Carefully add your egg rolls to the oil, frying for about 1.5 minutes on each side.

5. Transfer to a paper towel-lined plate to absorb the extra oil.

6. Let cool and serve with leftover gravy and/or cranberry sauce for dipping!

Here’s what they look like inside!

Feel free to get creative with it, too. Don’t have enough of everything to make a mixture of leftovers? Focus on a single ingredient. I also made mac and cheese egg rolls following the instructions above, and they were also a huge hit.

And the final product!

What are some of your favorite ways to reuse Thanksgiving leftovers?

You can purchase Twin Dragon egg roll wrappers at Albertson’s, Associated Stores, Cub Foods, Food Maxx, Fred Meyer, Gelson’s, Lucky’s, Price Rite,  Price Chopper, QFC, Rainbow Foods, Safeway, Shaw’s, Shop Rite, Stater Bros, Von’s, and Winco. Follow them on Facebook and Twitter for more fun egg roll wrapper recipes!

So recently I was invited to participate in a recipe challenge with Cape Cod Selects, a company that specializes in premium frozen cranberries. I haven’t done a lot of cooking with cranberries other than at Christmas time, so I thought it would be a fun challenge to adapt it for a summertime snack.

Since I’m more into savory appetizers vs desserts (and cranberry desserts seemed too easy) I decided to do something a little different. It’s basically a play on a tomato-onion jam using cranberries as the main ingredient. I made this recipe over 4th of July and used the party as a chance to taste test the recipe on friends and family, and after some trial and error, I finally perfected a delicious appetizer / snack that I like to call: Summer Cranberry and Prosciutto Toast.

Ingredients

• 2 sweet onions, thinly sliced
• 3 tbsp salted butter
• 12 oz Cape Cod Select premium frozen cranberries
• 2 roma tomatoes, diced
• 1/4 tsp cayenne pepper
• 1/4 orange juice
• 3 tbsp brown sugar
• 1 loaf of french bread, sliced and toasted
• 8 oz your favorite cheese (I used Tillamook White cheddar), sliced
• 6 oz thinly sliced Prosciutto
• Salt & Pepper to taste
• Olive oil
• Fresh basil, thinly sliced to garnish

Instructions

1. In a skillet (mine is cast iron) melt the butter on medium-high heat. Add the sliced onions and cook until transparent. Pre-heat oven to 375.
2. Add in the cranberries, the diced tomatoes, brown sugar, and orange juice. Sprinkle with cayenne. Sprinkle with salt and pepper to taste.
3. Turn heat down to low and let simmer for 10 – 15 minutes or until thoroughly cooked down, resembling a jam. You may need to smoosh the cranberries down to help them cook down. Remove from heat. Taste again and add salt and pepper if needed.
4. While the cranberry mixture cooks, arrange the French bread slices on a tray.  Drizzle the bread lightly with olive oil, and let toast for about 5-7 minutes, or until lightly brown.
5. Assemble the toast by spreading a heaping spoonful of jam on a slice of toast, topping with a slice of cheese and a rolled up piece of prosciutto. Sprinkle with sliced basil and enjoy!

You can find Cape Cod Select premium frozen cranberries near you using their handy store locator. In addition to this tasty recipe, I’ve used them in salads and smoothies and they’re really delicious (and a bag really goes a long way!). For other fun recipe ideas, be sure to follow Cape Cod Select on Facebook, Twitter, Pinterest, and Youtube!

Got any good recipe ideas? Let me know in the comments!