Jathan and Heather’s Split Pea Soup [RECIPE]

Jathan and Heather's Split Pea Soup
Our updated split pea soup is heartier and silkier than the original. (Photo by Jathan Fink, Jadeworks Entertainment)

Time has a way of changing things, including some of our tried and true recipes. A decade after publishing our original split pea soup recipe, we have improved upon the classic by adding more herbs, fresh veggies, and a reserved ham bone which lends our revised version an even silkier texture and robust flavor. Perfect for any time of year, this recipe makes for a hearty lunch or light supper, and goes perfect with a grilled cheese sandwich or tossed salad. Enjoy!

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Chicken and Dumplings [RECIPE]

Chicken and Dumplings (Photo by Jathan Fink, Jadeworks Entertainment)

Chicken and dumplings are a Southern staple. They’re one of those dishes that is pure, classic comfort food and there are loads of different methods to make them out there. I think we even have a couple recipes for them on this site already.

Funnily enough, this isn’t a dish I grew up eating because my mom never made it once. (I called and checked!) But growing up in the South, there were plenty of other places to find it, including local restaurants and friends’ kitchens, so I get a hankering for it now and then.

When I put this one together last night, Heather and I both agreed that I’d achieved greatness. Or as one of our friends back in Ohio always says, I put my foot in it ! I hope your family loves it as much as we do. Happy eating, y’all!

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Ham and Cheese Quiche [RECIPE]

Ham and Cheese Quiche

Savory pork and gooey melted cheese makes this Ham and Cheese Quiche a family favorite. (Photo by Jathan Fink, Jadeworks Entertainment)

This quiche recipe was given to me by my dear friend Sandy Gunn when we were living in Southern California and Jathan was a toddler. It’s been one of my go-to “company” meals ever since and always pleases. In fact, it’s one of Jathan’s favorite dishes to this day! Read more of this post

Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie [RECIPE]

Shepherd's Pie

Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie (Photo by Jonathan Lovekin)

In his autobiography, Rolling Stones guitarist Keith Richards tells of cooking two things at home: bangers and mash (sausage and mashed potatoes), and shepherd’s pie. Here, I have co-opted his idea of doubling up on the onions by adding a bonus layer of chopped, raw onions between the cooked onion–meat mixture and the potatoes. Save on dishes by sautéing the meat mixture in the same oven-safe, deep skillet you will bake the pie in. Alternatively, sauté the meat in a skillet and assemble the pie in a separate casserole dish. Read more of this post

Stuffed Peppers [RECIPE]

Stuffed Peppers

Our grown-up stuffed peppers are a new spin on a family favorite. (Photo by Jathan Fink, Jadeworks Entertainment)

Growing up, both our mothers made stuffed peppers for dinner because it was an inexpensive and wholesome meal that stretched a few ingredients to feed our families. However, I prefer this grown-up version because it incorporates sweet red peppers, flavored chicken sausage instead of beef, and Near East’s toasted pine nut couscous mix which adds a bit of spice to the filling. This recipe is pretty forgiving though, so feel free to substitute whatever ground meat you may have on hand. You can also use rice like our moms did if couscous isn’t available.  Read more of this post