Here in the South it's shrimp season pretty much all year long.  I'm ashamed to admit, though, that despite my years growing up here, shrimp and I never really had a chance to get  acquainted.

That is, until I met a certain Southern gentleman and he and I decided to get married and settle down.

I remember one summer visit with our families when the aforementioned Southern gentleman and I were just engaged.

'Tis the summer season for grilled, juicy burgers and dinner out on the back porch.

Well, unfortunately, we don't have a back porch.  Or a decent grill.  So when it came time to make burgers this week, I pulled out my trusty old cast iron grill pan, set it on my stovetop to heat up, and proceeded to set the kitchen table.

That magnificent grill and picture-perfect patio would have to wait yet another year.

Growing up one of my favorite meals was salmon patties with a side of steamed broccoli (dripping with butter) and a large serving of creamy mac n' cheese.

No one could make this meal as well as my grandma could! I so looked forward to a sleep-over at my grandparent's house because I knew the arrangement always would include the question: "What do you want to have for dinner?"

Why, salmon patties of course!

Did you all have a wonderful 4th of July? We found ourselves doing the family potluck thing, but with a little spin this year. Instead of just gathering for the grub, we met together early in the morning to redo the landscaping at the family patriarch's home.

Who knew that holiday family time could be more than just casual conversation and random food?

Stuffed shells have got to be one of my all-time favorite meals.  In fact, when I need to feed a crowd on occasion, this is my go-to signature dish.  In my opinion, it's some of the best Italian comfort food, so easy to make, and a perfect setting for the healthy addition of good ol' holy basil.

Recently I stumbled across a recipe for grain-free stuffed "shells."  No pasta.  Really?  I was skeptical.  My mouth fell open, though, when I saw the picture showcasing delicate scoops of the traditional cheese mixture decorating the surface of a delicious meat sauce.  I knew I just had to give it a shot.

The month of June has finally arrived and with it my desire to pluck the first mouth-watering red tomato from my garden. For some parts of the US I'm sure that dream has become a reality. But sadly here in the Midwest I still have several loooong weeks to wait.

One thing that is ready for picking in my garden is basil. Of the many varieties available, I chose to plant a common variety, Italian Basil. It's a wonderful and hardy herb to grow, offers some medicinal benefits and does wonders at keeping the pests away from my still-seedling tomato plants. But it can't hold a candle to the amazing benefits (both medicinal and culinary) of it's cousin, Holy Basil. This herb is amazing... which might just be why it's our Herb of the Month for June!

My husband grew up on the West Coast and consequently is a lover of all things Mexican. Truth is, nothing I make qualifies as true Mexican food in his mind.
But that doesn't keep him from loving this recipe...

Whether you're an authentic Mexican food lover or one satisfied with a Midwestern substitute, this recipe offers terrific flavor while being quick and easy to prepare. It's a great dinner option when the day has got the best of you, the kids are experiencing meltdowns, your blood sugar is dropping and your husband just suggested take-out. Not that I've ever experienced this. Yah, right.

Here in the South it's considered crab season all-year-round.  But when March and April bring warmer water temperatures, crabs suddenly appear in abundance.

It followed then that after enjoying an entree of crab cakes while out for dinner last week, I decided it was high time to recreate them at home using a current favorite among my trusty stash of dried herbs.  You guessed it -- nettle leaf.