Football Fantastic

The reason women don't play football is because eleven of them would never wear the same outfit in public.
-Phyllis Diller


Football in our house is sacred. It’s fortunate for the two of us that we’ve both grown up accustomed to an entire day in front of the tv, flipping back and forth between games during the commercials. I dated a guy once who didn’t like football. Seriously. He “didn’t get why it was such a big deal”. I won’t say that’s THE reason we broke up…but it didn’t help his case.

Now I get to share my home and my life with a man that loves it as much as I do. Not only that, I’m partial to college ball…more specifically, I'm a born and raised Georgia fan. He’s partial to pro ball…and a die hard Colts fan. Soooo, this means that we are never fighting over what game to watch. I get Saturdays, he gets Sundays. We have a Colts dog collar and a Bulldogs dog collar...and when it’s your day? You get to choose which dog wears it. We have a sponge brick that has been in my family as long as I can remember, reserved for the utmost anger. Most importantly, we have respect for each other. Your team? Your world. You get waited on hand and foot so as not to miss a moment…you can say or do anything imaginable and get a free pass. There will never be a fight on a game day.


This chicken recipe is simple to make, and turns out juicy and full of flavor. Serving it with white barbeque sauce adds a tangy bite and a hint of spice.

Bacon Wrapped Chicken

6 Boneless Skinless Chicken Breasts
Salt & Pepper
6 Bacon Slices
1 tsp. Garlic Powder
2 tbsp. Brown Sugar
1/4 tsp. Sage
1/4 tsp. Smoked Paprika

-Preheat oven to 400 degrees.
-Sprinkle chicken liberally with salt & pepper
-Combine garlic powder, brown sugar, sage, and paprika and rub chicken generously with the mixture.
-Wrap each breast with bacon and secure with toothpicks.
-Bake at 400 degrees for 35 minutes, or until bacon is crisp and chicken juices run clear.

White Barbecue Sauce

1 cup mayo
1/3 cup water
2 tbsp. white wine vinegar
1 tsp. spicy mustard
2 tbsp. bbq seasoning
1 tsp. salt
1 tsp. white pepper
1 tsp. Creole seasoning
1 tbsp. lemon juice
1 tsp. paprika
¼ tsp. garlic powder
½ tsp. sugar
¼ tsp. hot sauce

Football and food have a relationship that has long since been consummated. Much like the comfort that comes when you wake up knowing you’re next to the person you love, there is a sense of knowing that with one comes the other. The best thing about football food is that there is no staple. There is no common meal as you might find at Thanksgiving, Christmas, New Year’s, or even a summer cookout. For each and every group of people at a gathering, with different and unique perspectives, relationships, backgrounds, and stories, there is a menu that combines taste, preference, and ingredients to provide a balanced mix…of spicy and cool, sweet and sour, hot and cold.

When Life Hands You Lemons

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
- Julia Child


About a month ago, I made a change that has left me alternating between pure giddiness and paralyzing fear - I quit my job. Obviously I'm not the first person to do this, so it's not necessarily that I consider myself a pioneer - but for me, the girl that has had a job since she was 15 - and lived by the rule of "don't quit a job until you have another job" - this is huge.


I spent 8 years in the advertising industry. During that time, I climbed the proverbial ladder, made fabulous friends, learned lessons on a professional and personal level, met my husband, and decided I was being sucked dry by an unfulfilling career. The day I decided to leave, I felt a huge weight lifted off of me. Over the past few weeks, that weight has returned in the form of fear and doubt, panic and uncertainty. The knowledge that I'm following my heart and my dreams of a career surrounding food intervenes at times, allowing for the momentary senses of pride and satisfaction that for the first time in my life, I made a choice for me - instead of someone else. It's a constant battle, one that leaves me exhausted and exhilarated, all at the same time.


Cooking gets me through the tougher days, and makes the easier days even more so. Standing in the aisles of the grocery store, in front of a stove with all 4 burners blazing, in front of a smoking grill....I'm me. I'm comfortable, secure, completely together, and happy. The kitchen is the glue that keeps me from falling apart - and the validation that I've made the best decision of my life.


Pan-Seared Salmon with Green Onion-Dill Mayo & Lemon Risotto


Salmon fillets
Salt & Pepper
2 tbsp. olive oil
-Sprinkle fillets with salt & pepper
-Heat oil in large skillet over medium high heat - add salmon, skin side up, and sear until golden brown and just cooked through, about 7-8 minutes.


1/2 cup mayo
1/2 cup sour cream
2 tsp. chopped green onions
1/4 tsp. dill
-Combine all ingredients and mix well.


1 shallot, diced
2 tbsp. olive oil
1 tsp. crushed garlic
1 cup Arborio rice
2 cups hot chicken broth
Zest of one lemon
Salt & Pepper
-Heat olive oil in medium skillet over medium heat. Add shallot and saute until tender and translucent, about 3 minutes.
-Add garlic and rice, stirring until rice has been coated well with oil. Cook until rice becomes translucent, about 2 minutes.
-Add chicken stock, 1/2 cup at a time, allowing rice to completely absorb stock, stirring frequently. Continue until all stock has been added.
-Add lemon zest and stir until combined. Add salt & pepper to taste.


Serve salmon on top of risotto and serve with green onion-dill mayo.

(Wine suggestion: 2007 Ken Forrester Stellenbosch Petit Chenin)