Tag Archives: potatoes

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

Milk Braised Chicken


So I know.  That sounds weird.  And kind of gross.  And it will sound grosser (?) before this post is over.  But I promise the final result is delicious!

Jamie Oliver's Recipe for Milk Chicken | Oysters & Pearls

I don’t know if any of you follow The Kitchn.  I do, and sometimes it drives me CRAZY how many posts come up from them in my feed.  So usually I skim through them and only read them if they really pique my interest.  The other day, this one, proclaiming that “Jamie Oliver’s Chicken in Milk is Probably the Best Chicken Recipe of All Time” did the trick.  I mean, it sounds gross, but with a review like that, did I really a choice?

No, I did not.

So Sunday afternoon, when we stopped at Whole Foods on our way home from Jacksonville, I decided to pick up some milk, sage, and lemons and give this a shot.  Although I wouldn’t call this the “Best Chicken Recipe of All Time,” it was really, really good, and was completely different than anything I’ve made before.  And I always love to roast/braise a whole chicken, because that means bones for chicken stock + leftover chicken for chicken salad.  And now that I’ve convinced Wheat that he loves chicken salad, we’re all happy campers.

Salt & Peppered Chicken being Browned for Milk Chicken | Oysters & Pearls

Jamie Oliver’s Chicken in Milk
(seriously, I barely tweaked it)


– one 2 to 3 pound chicken (we got a White Oak Pastures chicken so we could eat local)
– one stick salted butter
– Kosher salt
– freshly ground black pepper
– 2 lemons’ worth of zest
– one cinnamon stick
– one handful fresh sage leaves
– a handful of garlic cloves, peeled or still in jackets (I peeled, Jamie nor the Kitchn does)
– one pint whole milk

Browned Chicken for Milk Chicken | Oysters & Pearls


Preheat oven to 375 degrees Fahrenheit.

Salt and pepper the chicken all over.  Make sure you don’t forget to remove any innards from the cavity of the bird.  LOL.  It happens.  Heat the butter over medium high heat in a large Dutch oven that’s big enough to fit the bird and is oven safe.  Brown the bird on all sides until it’s nice and crisp and brown (duh) on as many sides as you can get.  A good pair of tongs come in handy for this part.  Once browned all over, remove the bird to a plate for a minute, and pour the butter into another skillet.  Jamie Oliver says to throw it away, but I can’t pour a stick of butter into the trash without a heavy heart, so I reused it to cook the potatoes.

Jamie Oliver's Milk Chicken | Oysters & Pearls

You’ll be left with browned butter stuck to the bottom of your Dutch oven.  That’s good stuff.  Put the bird back in there, and throw in the rest of the ingredients.  Pour the milk in.  Bake at 375 for an hour with the lid on, then 45 minutes with the lid off.

Jamie Oliver's Milk Chicken, Browned and Ready for the Oven | Oysters & Pearls

Now, be warned.  Your house is going to smell really good.  But when you take this thing out of the oven, you are going to be worried.  You are going to think you burned the chicken and you burned the sauce and the entire supper is ruined.  For real.

Scary Looking Braised Chicken in Milk | Oysters & Pearls

See?  Not pretty.  But I promise, it’s awesome.  Pull the chicken out onto a plate, and you won’t even need a knife to cut it up.  Just pull the legs and wings and breasts off the bone with your fingers.  Let it cool first though, because it is hot.  That’s not experience talking or anything.

The best part is the super crispy skin!  Not healthy, no.  But I promise one little piece won’t hurt you.

Milk Braised Chicken with Okra and Potatoes | Oysters & Pearls

And the sauce is awesome!  Pour it into a gravy boat, jar, bowl, whatever it is you can use to get it from the pot to the table.  The milk turns into these cheese-like curds, which sounds sick nasty, but I promise they’re good.  And the garlic is the best part!  If you’ve got bread handy, you should fish those bad boys out and schmear them all over it.  Unless you have potatoes.  If you have potatoes, put the sauce and garlic on them, too.

Purple Potatoes | Oysters & Pearls

We had purple potatoes with our Milk Chicken.  They tasted just like new potatoes, but were small.  And PURPLE.

Sauteed Purple Potatoes in Butter | Oysters & Pearls

Sauteed Purple Potatoes

I sautéed them in the butter I used to brown the chicken for 45 minutes to an hour over medium low heat.  Just stir them every now and then the last half of the time the chicken is in the oven.  Easy, peasy.  Salt, pepper, done.

Sauteed Purple Potatoes | Oysters & Pearls

Have I mentioned they were PURPLE?

Purple Potatoes - Really! They're Purple! | Oysters & Pearls

We also had some home grown roasted okra that I tossed into the oven while the chicken was cooling and I was pulling it apart.  Just tossed in olive oil, salt, and pepper, and roast at 400 degrees for 20 minutes.  Also easy peasy.

Roasted Okra and Sauteed Potatoes with Milk-Braised Chicken | Oysters & Pearls

This would be a great meal for company, because it’s EASY.  Really, it takes minimal effort.  And as long as nobody is grossed out by curdled milk, everyone will love it.

Just kidding!  Don’t tell them how you made it or what that gravy is until everyone is done eating. :)

And because it’s Halloween, and here is a picture of Harold in costume.  Dressed up just for you!


Hot dog!

Seriously, I dressed him up in this old costume and he refused to even look at me, he was so ashamed.


I hope everyone has a safe and candy-littered evening/all day.  We plan to stop by Maggie and Greg’s house for a cocktail and to hand out some candy.  And so I have somewhere to drink out of my Halloweek/Birthday crunk cup.  Obviously.


Happy Halloween, y’all!

Until Next Time

Cotton Blossoms, the Perfect Steak Marinade, & Buttermilk Chive Mashed Potatoes

Random, I know.

Saturday Wheat and I went and rode around the farm.  The cotton is blooming!

Cotton Field | Oysters & Pearls

Every year I get really excited, because cotton flowers are SO pretty.  I am betting that a lot of people don’t know this, so naturally I had to snap a few pictures.

SoWeGa Cotton Blossom | Oysters & Pearls

Cotton Blossom | Oysters & Pearls Hot Pink Cotton Blossom | Oysters & Pearls

So pretty, amiright?

Anyway, cotton blossoms are a sure sign that Fall is rapidly approaching… despite the soaring temperatures here in SoWeGa.

We also got some new (to us!) porch furniture last week – thanks Jessica and Kevin!  Wallace is REALLY enjoying it.

Wallace on the New Porch Furniture

This is how we found him when we got back!

When we did get home, we arrived to a perfectly marinated steak and I whipped up some buttermilk chive mashed new potatoes to go along with them, mainly because I wanted to try out my new immersion blender.  I thought that I would repost the marinade recipe, since I posted it ages ago when my pictures were turrrrrrible.

Marinated Steak & Buttermilk Chive Mashed New Potatoes | Oysters & Pearls

Best Ever Steak Marinade


– 2/3 cup vegetable or olive oil
-1/2 cup soy sauce
– 1/3 cup lemon juice
– 2 tablespoons and 2 teaspoons Worcestershire sauce
– 1 tablespoon and 1 teaspoon prepared mustard (we usually use yellow, but stoneground is REALLY good)
– 1 teaspoon freshly cracked pepper
– 2 cloves of garlic, minced (can substitute 1 teaspoon garlic powder)


Mix it all up and marinate at least a few hours.  It’s even better overnight!  Seriously, the BEST steak marinade ever!

Marinated Ribeye & Buttermilk Chive Mashed New Potatoes | Oysters & Pearls

As for those ‘taters…

I boiled a few (6) new potatoes until they were done – aka you can stick a fork in them and pull it back out very easily.  Drain them and return the potatoes to the pot.I cut them up into smaller pieces with a knife, then added a cup or so of buttermilk, freshly minced chives, about 3 or 4 tablespoons of butter, a hefty shake of garlic powder, and salt and pepper to taste.  I used my immersion blender to “mash” the potatoes, and you can definitely use a hand mixer to whip them up into fluffy oblivion.  More often, I just use a potato masher, but I had a fancy new toy to test out!

Verdict: immersion/stick blenders are every bit as awesome as I thought they would be.  I purchased this Kitchenaid 2 Speed Stick Blender, and so far, so good!

This mashed ‘tater combo was super easy and very tasty!  Of course, there are about a million variations of mashed potatoes out there, and I make them differently almost every single time, depending on what I have in the house.  In a pinch, I’ll add ranch dressing, yogurt, sour cream, or even mayonnaise!  Improvisation is the key to tasty ‘taters, in my book.

Buttermilk Chive Mashed New Potatoes & Marinated Steak | Oysters & Pearls

I’m in the mood for new mashed potato combinations.  Anybody out there got some for me?