Pimento Cheese Burgers

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With the help of Ree, Sam has mastered our go-to burgers. These burgers are melt in your mouth, juicy, and just down-right delicious. Every time we (we as in Sam) make them, people ask what we put in our meat. The key is the cream. We splash a little heavy cream, Worcestershire, and lots of dashes of hot sauce before mixing it up and calling it a day.

Pimento Cheese Burgers


And then I decided to top it with pimento cheese (sorry I’m not sorry). Y’all. These burgers went straight from delicious to sinful real quick. I’m already dreaming of trying it with some jalapeño pimento cheese.

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My dear friend Sarah Beth’s recipe for pimento cheese is the best because it is more cream cheese based instead of mayo. I hate mayonnaise. I like my pimento cheese dense, perfect for spreading on crackers, not runny with mayo. Burgers and Pimento Cheese for president!




Recipe for the Best Burgers

adapted from Pioneer Woman Cooks cookbook

makes 8-10 burgers*

What you need:

  • 2 lbs ground beef
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup heavy cream
  • 5 dashes Worcestershire
  • 15ish dashes of hot sauce (or to taste)

What to do:

  1. Mix everything together in a bowl. Form 8-10 patties.
  2. Grill over high heat until they’re no longer pink in the middle (about 5 min each side)

*We will buy 1 lb of meat, make 4 burgers and cut everything in half and it turns out great!


Sarah Beth’s Pimento Cheese

What you need:

  • 8 oz Cracker Barrel sharp cheddar cheese
  • 8 oz Cracker Barrel sharp white cheddar cheese
  • 2 oz pimento cheese
  • 4-5 oz cream cheese, softened
  • 3 tablespoons mayo
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp cayenne

What to do:

  1. Grate cheese in a bowl (DO NOT buy pre grated. please and thank you).
  2. Add all remaining ingredients and mix with spatula. Refrigerate until 10 min before serving. Eat with crackers, sandwich style, burgers, or just plain!

Monday Musings + White Chicken Chili

you are faithful



A rainy Monday is only made better with this soup that I’m sharing with y’all today. First, a weekend recap. We went to Starkville to watch some baseball this weekend. It was the best weekend soaking up the sun, eating sno-cones, and spending time with friends.




The boys celebrated the Bulldog win with some dart playing.

We also got to go to an art festival in between the spring football game and the baseball game. It was so fun being back in the hustle and bustle of a college town again!


Soup is pure comfort and soul-warming to the bones. Perfect for rainy days. I just finished reading this book and loved it! I have already tried several recipes, and all of them are delish. I’m always a bit wary of white chicken chilis. Probably because I tried a Paula Deen one once, complete with sticks of butter and heavy cream-ick. This one is opposite. Simple, healthy, and delicious. It only requires 4 (!!!) ingredients. You can add other things you have in the pantry to spice it up (I added corn), but the base soup is only 4 ingredients!

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This recipe is just too easy and too yummy not to make immediately.

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White Chicken Chili

adapted from Bread and Wine

Serves 6-8

What you need:

  • 1 rotisserie chicken, skin off and shredded*
  • 1 16 to 18-oz container of salsa, fresh from the produce section
  • 4 cans white beans, drained and rinsed**
  • 4 cups chicken broth
  • Additional add-ins if you have them: corn, black beans, diced green chilies, you can also substitute green salsa for red and you’ll have chicken chili verde
  • Toppings: tortilla chips, cheese, sour cream, avocado, cilantro, more salsa

*You can also use 1-1.5 lb chicken breasts, cut into bite-sized pieces. In this case, cook chicken in your stock pot first over medium heat until almost cooked through (about 5 min)

**orignal recipe calls for beans in juice, but this grosses me out so I rinsed mine and added a half can of water.

What to do:

  1. Shred chicken and place in bottom of stockpot. Add salsa, beans, and broth.
  2. Bring to a rolling boil, then reduce heat to a simmer, stirring occasionally. Add water or more broth if you need it. Simmer for at least 30 minutes. Pile high with toppings and enjoy!

Rosemary Roasted Potatoes

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Who’s pumped that tomorrow is Friday? This girl. I can’t wait for a pre-weekend celebration by eating copious amounts of cheese dip with the girls tonight.

These potatoes are our new fav side. Rosemary makes everything instantly more delicious. These are way to easy and too good not to make. They have quickly become a staple side in house!

Rosemary roasted potatoes




Recipe for Rosemary Roasted Potatoes

serves 2-4 (depending on how big your appetite is)

What you need:

  • 5-6 red potatoes (about 1.5 pounds)
  • 1/8 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cajun seasoning (I used Tony Chechere’s)
  • 3 cloves minced garlic
  • 2 tablespoons chopped fresh rosemary

What to do:

  1. Preheat oven to 425˚. Wash, then quarter your potatoes. Throw everything into a bowl and mix.
  2. Spread onto casserole dish or baking sheet. Cook for 1 hour, stirring one or two times during cooking. Enjoy!



Monday Musings

sunshineHow was y’alls weekend? Have any of y’all ever been a part of a CSA? I love the idea of getting boxes of fresh produce a week straight from local farmer’s, but am not sure if it’s budget savvy…thoughts and opinions appreciated.


So late last week, I had a lot on my mind and was stressed to the max. My heart was so full of anxiety. It’s amazing what fellowshipping with the Lord most of all, but also with friends will do for the soul. To me, spending time with our community is like big breakfast on a Saturday morning, complete with bacon, eggs, and homemade biscuits topped with fresh preserves. You forget everything except the wonderful taste of sweet and salty in the morning. (side note: people who don’t eat breakfast are bizarre to me. I wake up thinking and anticipating this glorious meal) Fellowshipping with friends makes everything better and helps me to realize how trivial my worries really are. This weekend was full of time with the Lord (which how it should always be, but I so often fail at it) and time with friends. Friday night, we had a delicious dinner with friends. Saturday, we ran the color vibe! Just ignore my pink teeth, Sam nailed me right in the face! After the run, we all went to the Dairy Kream for a mid-morning dipped cone and strawberry milkshake.


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Also, shout out to this cutie bootie who won derby days this weekend!



Who are y’all pulling for tonight? Sorry to my fellow SEC lovers, but I am pulling for UConn. Calapari makes me frown in general, so I can’t cheer for him.


Dulce de Leche Brownies

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After a month break from the Leftovers Club, I’m back! I was paired with Cheryl from Hot Momma’s Kitchen Chaos. Stop by her blog and see what she’s all about. Mexican is its own food group around our home, so naturally I always look forward to Cinco de Mayo. A holiday celebrated by eating copious amounts of Mexican? Count me in. These brownies would be the perfect ending to your Mexican fiesta next month.

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To make these rich wonders, I made my first trip to a hispanic grocery store (La Tienda 3 Estrella to be exact). These brownies call for dulce de leche, which can be found already made in a can. I think that Kroger and good ole Wally World normally carry it, but for some reason, the Tupelo locations failed me this past weekend. So off to the tienda I went. You can also make dulce de leche from scratch following this recipe. For simplicity and time, I chose to use the pre-made dulce de leche.

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These brownies were so decadent! The dulce de leche adds a creamy ribbon yumminess. I hate when desserts with caramel in them are so chewy that you spend the next hour trying to get the caramel out of your teeth while still trying to looking lady-like (it’s impossible unless you’re Kate Middleton or something). The dulce de leche is not chewy at all. It’s just deliciously creamy.

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 Recipe for Dulce de Leche Brownies

adapted from the Pioneer Woman’s Year of Holidays

Makes 16 brownies

What you need:

  • 5 1-oz squares of unsweetened chocolate
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 1/4 cup all purpose flour
  • 1 tablespoon vanilla extract
  • half a 14-oz can dulce de leche

What to do:

  1. Preheat oven to 325˚. Spray an 8 in square baking pan with cooking spray.
  2. Place chocolate in micro-wave safe bowl and heat for 45 second intervals, stirring each time, until it’s completely melted. Set aside to cool for 20 min (or place in fridge for expedited cooling).
  3. Add butter and sugar to stand mixer with paddle attachment and cream until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Turn mixer on low and add chocolate.  Add flour and vanilla and mix until it’s all combined. Scrape bowl half-way through mixing to ensure everything gets incorporated. Spread batter into pan.
  5. Open can of dulce de leche and place half of it in microwaveable bowl. Heat for 30 seconds, just to make it more stirrable. Drop large dollops of dulce de leche on top of batter. Using a knife, drag slowly through the batter to make it swirly.
  6. Bake for 45-50 minutes, or until center is almost set. Let cool in pan for 15 minutes. Then, carefully turn them out of pan onto a cutting board or some wax paper to let them cool completely. Use a very sharp serrated knife to cut brownies into squares.


Monday Musings 3.31

ice cream

I love birthdays. Not just mine, but everyone’s. I love any reason to celebrate and entertain. I love the focus around food. On birthdays, you’re pretty much guaranteed a yummy meal topped off with a stellar dessert. This past birthday did not disappoint. Friday, we celebrated with my in-laws with some yummy thai and had this delicious cake:



Saturday, we stopped by Collierville’s Kite Day before heading over to my parent’s house.


We had dinner at Capitol Grille (divine) and in true birthday form, ate more delicious cake.


Hubs always has the best wrapping jobs. I got some backpacking gear for our trek to Glacier this summer, this book, some clothes and a fab new purse.



We got to celebrate with sweet Grandmommy this past week. I am getting so sad about moving and leaving her!


This past weekend was so relaxed and full of all things spring, including this smoothie.

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The Perry’s were in town, so I finally got to meet sweet Hank!
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Now that April is upon us, our house is full of Easter. Easter candy is by far the best. Am I right or am I right? I made an Easter version of these over the weekend.
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Slow-Cooker Beef Enchiladas

Slow Cooker Beef Enchiladas2


Happy hump-day! These past few days have been full of celebrations and cake (more to come once I get my head back on straight enough to upload pics). Yesterday, we celebrated my birthday with some friends and these (Sam’s fav). A few Taco Tuesday’s ago, I made these deliciously cheesy wonders. Nothing makes a work week better than copious amounts of cheese. This was my first time to use Stubb’s Marinade and I’ll definitely use it again. The meat was so tender and full of flavor from slow-cooking in the crockpot all day.  Crockpot + Mexican = happy Moody’s.
Slow Cooker Beef Enchiladas



Anyways, off to continue the celebrations tonight with more cheese, this time in the form of pizza.





Recipe for Slow-Cooker Beef Enchiladas

serves 4-6

What you need:

  • 2 lbs boneless beef chuck roast
  • 3/4 cup Stubb’s beef marinade
  • 1 1/2 cups beef broth, divided
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 4-oz can diced green chilies
  • 16 oz enchilada sauce
  • 5 flour tortillas
  • 2 cups shredded monterey jack cheese
  • possible toppings: sour cream, cilantro, avocado, salsa

What to do:

  1. Place one cup beef broth in the bottom of crockpot. Place beef roast in crockpot and sprinkle with salt and cumin. Pour 1/2 cup marinade on top. Cook on low for 6-8 hours, or until beef easily falls apart when a fork is stuck in it.
  2. When beef is done, place in bowl and shred with fork. I put mine in my kitchen aid mixer with the paddle attachment on low and let it do the work until shredded.  Discard any fat.
  3. Add green chilies and the remaining 1/4 cup marinade and mix well.
  4. Preheat oven to 350 degrees. Drizzle a little of enchilada sauce to the bottom of 9×13 pan (just until covers bottom).
  5. Bring remaining beef broth to a simmer over medium-low heat in a small shallow skillet. Place a tortilla in skillet for about 5 seconds. Remove and fill softened tortilla with beef mixture and a little cheese. Roll up tortilla and place seam side down in pan. Repeat with remaining tortillas.
  6. Pour remaining enchilada sauce on top. Sprinkle with remaining cheese. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes uncovered. Let enchiladas sit for 5 minutes before serving. Serve with dollops of sour cream, cilantro, avocado, whatever you can dream up.


Spring Checklist

Things to do this spring

Bottom line, be outside.


Monday Musings



Happy St. Paddy’s day! How are y’all celebrating? For us, this weekend was full celebrations. Friday, we went to Tupelo’s “Rub Me Tender” BBQ festival. It was so fun to be outside surrounded by the greatest people.

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Saturday, we headed to Birmingham to celebrate my best friend and her baby on the way. It was so fun spending time with my best friends and their hubbies/fiancés.

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The hostesses (minus 1, we missed you lea!) with the mom-to-be.
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Sam and I had the best time staying with this sweet friend. Although we got ready together, we didn’t notice we coordinated until we were already at the party. Oops!

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A stellar weekend surrounded by fabulous people. I can’t wait to meet sweet baby Betsy in just a few weeks!





Roasted Wild Salmon with Parmesan and Tomatoes



be patientHow has y’alls week been? This week has been kinda crazy around here, so today I am thankful for a day of rest. Here is an update since I’ve been MIA all week. This past weekend we headed to Memphis to eat with my family Friday night. My sweet sister came in town to surprise us! It makes it a little easier to be happy for her instead of jealous that she still gets spring break.

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Saturday, we drove to Arkansas to remember the life of a loved one. Despite the circumstances, it was a day full of laughter, looking through old pics, and eating too much yummy food with family.

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In other big news, we went house hunting on Sunday and Monday. I’m antsy to see what the coming weeks hold. I have to remind myself to be patient and the my Jehovah is in control. Besides eating copious amounts of chocolate chip cookie dough, this salmon makes exciting times even more exciting. We had some friends make it for us and we can’t stop eating it!
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Seriously, this is our favorite seafood recipe of the moment. We have had it 2 weeks in a row! It’s quick, easy, and divine. If we are being real, we would eat it again tonight. It’s just that good.

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Can’t wait to celebrate this sweet friend and baby on the way this weekend!


Now off to dream of the BBQ fest we are going to tonight.




Recipe for Roasted Wild Salmon with Parmesan and Tomatoes

serves 2

What you need:

  • 2 Wild Salmon filets
  • 2 tablespoons butter
  • 1 cup half and half
  • 1 pkg grape tomatoes
  • 2 tablespoons peach preserves
  • 1.5 teaspoons Cavender’s seasoning (or more or less to taste)
  • 1/4 cup white wine
  • 2 tablespoons parmesan cheese
  • 1 cup of angel hair pasta

What to do:

  1. Preheat oven to 425 degrees. Heat butter in an oven-proof skillet on top of stove. Add tomatoes and cook until semi-soft, about 4-7 minutes). Pour in wine and let simmer for 2-3 minutes. Stir in peach preserves.
  2. Sprinkle Cavender’s on salmon. Lay salmon filets on top of tomato mixture, skin side down. Add half and half. Allow cream to come to soft bubble. Sprinkle parmesan cheese on salmon.
  3. Immediately place skillet in oven and cook for 10-12 minutes. Do not overcook, it will continue to cook a little once removed from oven.
  4. While salmon is cooking, boil your noodles. Remove salmon from oven and spoon some of the sauce and tomatoes over noodles.