Tag Archives: lemon

Buttermilk Lemon Chess Pie

So have I mentioned my sister’s baby, Elah, was born on Pi Day?  3.14.15: the ultimate Pi Day.  Whilst discussing this unique day of birth (and my supreme nerdiness), Marc and I started also discussing the merits of another type of pie, chess pie, and joking that Elah preferred “chest pie.”  You know that Discover commercial for “Frog Protection?”  It went a lot like that.

Marc: “Chess pie.”

Natalie: “Chest pie!”

Marc: “Chess pie.”

Natalie: “Right, Chest pie.”

Anna Jo: “Wait, what are y’all really saying?”

Natalie to Marc: “I think we’re on the same page.

So naturally, we had to have some chess/chest pie to celebrate!

I decided to make use of some Keebler mini pie shells rather than make my own, a) because cute, and b) because I’m all about some minor shortcuts these days, apparently. (I’m working on that whole “giving myself a little grace” thing.)  Anyway, I used this recipe I found on Epicurious for the filling and adjusted the bake time.  They turned out adorable and delicious!

Mini Buttermilk Lemon Chess Pies - Oysters & Pearls

Mini Lemon Buttermilk Chess Pies

adapted from Epicurious

ingredients for filling

  • 1 1/2 cups sugar
  • 1/2 cup (packed) light brown sugar
  • 1 1/2 tablespoons yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 5 large eggs, beaten to blend
  • 2/3 cup whole cultured buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 3/4 tablespoons fresh lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt

Plus 2 Keebler Mini Graham Cracker Crusts (Pack of 6)


Preheat oven to 350°F. Whisk first 4 ingredients (sugar, brown sugar, cornmeal and flour) in a medium bowl until well combined. Whisk the eggs and remaining 6 ingredients (buttermilk, butter, lemon juice, lemon zest) in a large bowl (mixture may look curdled). Slowly whisk dry ingredients into wet. Pour filling into mini crusts and bake until custard is set around edges but jiggles slightly in center, 40 minutes or so, but start checking them at 30 minutes. Let cool completely on a wire rack.

Cook’s Notes: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. To make life easier, place mini pies on a large, rimmed baking sheet.  

These turned out to be such a refreshing little pie.  Rich, and just the right size.  Plus, who doesn’t love tiny pies?


I love tiny pies.  Especially for tiny Pi Day babies!

Elah Ventry | Oysters & Pearls



I can’t get enough of this picture or these sweet cheeks!

Until Next Time

Crockpot Lemon Garlic Roasted Chicken

 Let me preface this post by saying that no, this is not as delicious as Thomas Keller’s Perfect Roasted Chicken that I normally make.  Nope, not even close.

Crockpot Roasted Chicken Recipe | Oysters & Pearls

But ya know what?  It’s approximately 1000 times easier.  And pretty darn tasty.  Which counts for a lot these days.

I found this recipe by searching Pinterest for crockpot recipes that were made out of real food, rather than a packet-of-sodium-filled this and a can-of-sodium-filled-that.  I ran across this blog post on the 15 best healthy crockpot recipes over at Snacking in Sneakers.  I promptly made this Slow Cooker Lemon Garlic Chicken from No. 2 Pencil, with some minor changes/additions.  And I’d do it again.

Crock Pot Roasted Chicken | Oysters & Pearls

Crockpot Lemon Garlic Roasted Chicken
via No. 2 Pencil


– 1 three to five pound chicken
– 3 heads of garlic
– 3 lemons
– 1 Moroccan preserved lemon
– fresh Rosemary
– Perfect Pinch Steak Seasoning
– salt and pepper


Cut garlic heads and lemons in half and lay in the bottom of your crockpot.  Be sure to slice off the ends of the lemons so that they sit flat.  Add a sprig of rosemary, or any other fresh herbs you’re feeling.  Remove the insides from the chicken, rinse it and pat dry.  Season the chicken well, inside and out, with steak seasoning and salt and pepper.  Sit the chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a Moroccan Preserved Lemon (or a plain lemon, cut in quarters if you’re all out of Moroccan Preserved Lemons ;) ).  Cover the top of chicken with additional lemon slices and rosemary.

Turn the crockpot to high and cook for 4.5 hours, or until chicken reaches 165 degrees.  Please note that cooking times may vary.  When the chicken has reached 165 degrees, turn off the crockpot and let chicken rest for about 15 minutes.  Remove from slow cooker, carve and serve. Or just pick up the pieces you can, because they are falling off the bone tender and you can’t lift the entire bird out of the pot.  The liquid from the crockpot can be strained and served over the chicken.

Healthy Crockpot Roasted Chicken | Oysters & Pearls

I served ours over a box of couscous.  It was delicious!  I seriously forget how much I love my crockpot sometimes.  With the right recipe, you can do minimal prep work and come home feeling like someone cooked dinner for you.  It’s a win-win.

Also, next time I make this chicken, I plan to throw some veggies in the pot, too, like I do with my usual roast chicken recipe.  This meal was realllllll light on the veggies, as you can see.  The struggle has been real lately.

Healthy Roasted Chicken - Crockpot Recipe | Oysters & Pearls

It makes me really sad that I can’t find the time to cook actual meals very often these days, but “cooking” with my crockpot helps a bit.  At least it isn’t takeout or junk food, right?  So PLEASE: share your best crockpot recipes with me!

Also: adios, March!  Bring on the April showers.

Until Next Time

Friday Favorites + Mustard Glazed Salmon Recipe


We made it through the week!!  This week and last week have seemed like such incredibly long weeks.  I’m grateful for another jam-packed weekend though!  We are having family over for an oyster roast tonight, then tomorrow we’re heading to Athens for some blog-related fun/weekend getaway for Wheat and I.  I can’t wait for five o’clock!


Saw this on Facebook the other day and I just. about. died.   Please excuse my 3rd-grade-boy-sense of humor.

Here are some random things I’m loving this week, all captured by my handy dandy iPhone.

My Roasted Chicken and Veggies. 


It got cool and rainy again, which is the pits.  I’m ready for SPRING!  However, when in cold and rainy Rome… I’ll roast a chicken.  Do not forget to stuff it with a preserved lemon, as that is my secret ingredient…

A Cat in a Bag.


Because cats. in bags.

Drugstore Makeup


Hellurrrr awkward work selfie.  But I just wanted to show how the L’Oreal makeup I posted about a couple weeks ago looks on actual skin.  I apply it with a brush, and since it’s a powder finish, I don’t put powder over it. I use the Natural Beige color – also known as the “pastey pale color because girlfriend ain’t seen the sunshine in like 3 years” color.  #nofilter

Stuff to do in Bainbridge


Last night was another gallery opening at the Firehouse Art Gallery, aka the Bainbridge-Decatur County Council for the Arts. It was featuring local artists from the Artists Guild, and there were some truly impressive works. I love it when talented people seem to come out of the woodwork. The South is full of humble folks who are crazy talented and just need some prodding to come out in the open. It was great! We even signed our name on to one (to be picked up after the show is over in a couple weeks) by our friend Ashley Long. He is ridiculously talented, and for locals, he will be painting at Artsy on the Square with Vicki Bailey. Artsy opens today, coincidentally! So stop in a say hello, or walk by and watch them paint! Although tomorrow they may just be scurrying around to get things ready to open. ;) But I’m so excited to have them opening up shop downtown!




Lemon Olive Oil Potatoes



I finally made the roasted potatoes drizzled with the lemon olive oil I posted recently… and y’all.  They’re DIVINE!  You need to make some lemon olive oil, and then make this recipe STAT.  Unless you’re low-carbing.  But even if you are, you should break that rule.  Just this once.  Here’s the verbatim Recipe from Saveur… but I used baby new/red potatoes instead.  And I had already made my lemon oil, so this really could NOT have been easier.


  • 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
  • 1 cup, plus 2 tbsp. olive oil
  • ½ tsp. kosher salt, plus more to taste
  • Freshly ground black papper, to taste
  • 6 cloves garlic, unpeeled, lightly smashed
  • 2 lemons, quartered


1. Heat oven to 400°. Toss potatoes, ¼ cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.

2. Purée remaining oil, ½ teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.

Mustard Glazed Salmon



We don’t eat nearly enough salmon.  It’s so easy to prepare, and when prepared this way, it’s SO delicious.  Have I mentioned it was easy??  And delicious?

Mustard Glazed Salmon Recipe
serves 2


– 2 entree-sized pieces of salmon (whatever that means to you)
– 2 or 3 tablespoons whole grain mustard
– 2 tablespoons cane syrup (can sub maple syrup, if you’re of the Yankee disposition)
– 2 cloves garlic, minced
– juice of half a large Meyer lemon


Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper and place the salmon filets skin side down on the paper.  Season with salt and pepper and roast for 10 minutes.

While that’s roasting, in a small bowl whisk together mustard, cane syrup, garlic and lemon juice.  After the 10 minutes are up, brush the salmon with the mixture and return to the oven for 5 minutes or until salmon is cooked through.

That’s it!  Granted, doused in cane syrup probably isn’t the healthiest way to eat fish.  But it was real, and it was good.

And that’s all folks!  This weekend is sure to be filled with lots of adventures, so be sure to follow along on Instagram or Twitter!

Have a great weekend!

Until Next Time