Crispy Garlic Chicken Thighs: The 30-Minute Dinner My Husband Requests on Repeat
This is the dinner my husband has requested more times than I can count. Crispy on the outside, garlic butter pan sauce, done in fifteen minutes. It also saved the pesto pasta night — but that's a longer story.
The pan sauce is the whole point. Don't skip the part where you scrape up the golden bits.
My husband doesn't make a lot of requests in the kitchen. He eats what I make, he's grateful, and he’s a darn good cook himself. But this chicken. He asks for this one by name.
Crispy garlic chicken thighs. Thirty minutes. One pan. A splash of wine and a little butter and you've got a pan sauce that makes it look like you tried harder than you did.
This is also the chicken that saved pesto pasta night last week. I had leftovers in the fridge and chopped them up for my son the next night when he decided the other chicken wasn't happening. If you missed that story, it's in the previous post. The short version: he ate two bowls.
Here's how I make it.
What You Need
Boneless skinless chicken thighs — I usually do five or six for our family. Garlic powder, salt and pepper. Olive oil. Two large garlic cloves, minced (I use the pre-minced garlic from the big Costco tub and I have zero regrets about that). About a tablespoon of butter. A splash of white wine, sherry cooking wine, or chicken broth — whatever you have.
That's the whole list. Garlic powder is one of my most-used ingredients in this kitchen. It seasons everything, it's fast, and it never lets you down.
A note on the wine: the original recipe calls for dry white wine. I've been using sherry cooking wine lately because I don't always have an open bottle of white on hand and I got tired of opening one, using a quarter cup, and watching the rest slowly age in the back of the fridge for three months before throwing it out. Sherry cooking wine lives in the pantry indefinitely and works just as well. The alcohol cooks off either way.
How It Comes Together
Soft butter, always ready. This crock lives on my counter and I use it every single day.
Heat a large skillet over medium heat (I use my Our Place pan for this, same as everything else). Add the olive oil and place the chicken smooth side down. Don't move it. Press down lightly with a spatula and let it cook for five minutes until the bottom is deep golden and crispy. That crust is the whole point, and it only happens if you leave it alone.
Flip it. Press lightly again. Cook for two more minutes.
Add the minced garlic and about a tablespoon of butter — I keep mine in a butter crock on the counter so it’s always soft and ready. Cook for one more minute, moving the garlic around so it doesn't burn, until it's light golden and your kitchen smells like you want it to.
Add the wine or broth. Turn the heat up. Stir to dissolve the golden bits stuck to the pan — that's the good part, that's your sauce. Let it simmer fast for about a minute and a half until the sharp smell cooks off and what's left is just flavor.
Pull it off the heat. That's dinner.
The Side That Makes It a Meal
While the chicken is cooking, I throw broccoli or asparagus on a sheet pan — whatever I have — drizzle with olive oil, sprinkle with sea salt, and roast at 400 until the edges are crispy. It goes in before the chicken starts and comes out around the same time. The whole thing lands on the table together in fifteen minutes.
No garnish. Not even parsley. I don't care for it and I'm not going to pretend otherwise.
Why This One Earns a Permanent Spot
30 minutes. This is what it looks like.
Chicken thighs are more forgiving than breasts. They stay juicy even if you go a minute or two long, which matters on a weeknight when you're also helping with homework and answering three texts. The garlic butter pan sauce makes it feel like a real dinner, not a survival dinner. And the whole thing is done before anyone has time to wander in and ask what's for dinner.
This is the other half of the pesto pasta rotation. Between these two and a handful of others I'll write up this summer, weeknight cooking stops being a problem you have to solve every night and starts being something you've already figured out.
More from the real weeknight dinners series: Easy Pesto Pasta for Summer Weeknights →
The Recipe
Crispy Garlic Chicken Thighs with Pan Sauce Prep: 10 min | Cook: 20 min | Serves: 4
Ingredients
5 to 6 boneless skinless chicken thighs
1 tsp garlic powder
Salt and pepper
1 tbsp olive oil
2 large garlic cloves, minced
1 tbsp butter
¼ cup dry white wine, sherry cooking wine, or chicken broth
Instructions
Sprinkle both sides of chicken with garlic powder, salt and pepper.
Heat olive oil in a large skillet over medium heat. Place chicken smooth side down. Press lightly with spatula. Cook 5 minutes without moving it — the crust only happens if you leave it alone.
Flip. Press lightly again. Cook 2 more minutes.
Add minced garlic and butter. Cook 1 minute, moving garlic around until light golden and fragrant.
Add wine or broth. Turn heat up. Stir to pull up the golden bits from the pan. Simmer 1½ minutes until the sharp smell cooks off.
Pull off heat. Serve immediately.
Roast broccoli or asparagus at 400 with olive oil and sea salt while the chicken cooks. It all lands on the table at the same time.
More this way ↓
Easy Weeknight Dinners for Summer: The Pesto Pasta My Family Asks for on Repeat
It's almost summer in Nashville, which means it's already unreasonably hot and I have zero interest in standing over a stove for an hour. This is the dinner I make when the heat wins, and my son asks for it by name.
Twenty minutes. One pan. He ate two bowls.
It is already hot in Nashville. Not "oh it's warming up" hot. Like, we skipped the pleasant part and went straight to standing-in-the-driveway-at-7pm-questioning-your-life-choices hot.
This is the time of year when I start leaning hard on the handful of dinners that come together fast, don't heat up the whole kitchen, and actually get eaten without complaint. That last part matters the most.
The one my son asks for by name is pesto pasta. It takes about 20 minutes. It involves one jar, one bag, and a pan I'd marry if that were legal.
Here's how I make it.
The whole ingredient list, basically. Rao's pesto is non-negotiable. I've tried the others.
What You Need
Spaghetti noodles. A jar of Rao's pesto (I've tried others and I keep coming back to this one). Pre-cooked grilled chicken strips from Soules Kitchen (find them at Costco. They come in a double bag). A small handful of pine nuts. Shredded mozzarella or parmesan, whatever's in the fridge.
That's it.
That's the whole list.
Is this a mom dinner, or what?
How It Comes Together
Boil the noodles. While they're cooking, toast your pine nuts in a dry pan over medium heat. Stay close — I burned mine last week because I walked away for what felt like thirty seconds, and toasted pine nuts go from perfect to tragic faster than you think. I do mine in my Our Place pan, which I use for approximately everything and have no intention of stopping.
Stay close. I'm serious. These go from perfect to burnt in the time it takes to answer one text.
While the pine nuts are toasting, heat the chicken strips according to the package. Drain the pasta using the Our Place built-in strainer — genuinely one of my favorite things about these pots — then toss with a generous spoonful (or three) of Rao's pesto right in the pot. Add the chicken. Top with the toasted pine nuts and whatever cheese you've got.
Done. Twenty minutes, one pot of boiling water, one pan.
The Version My Son Actually Ate
I'll tell you what really happened the first time I made this last week. I made it with the Soules Kitchen chicken, served it for dinner, and my son decided that particular night he did not want the chicken and systematically pulled every piece out and set it on his napkin. He proceeded to slurp down every pasta noodle and pine nut he could find. Fine.
This is the version without the chicken. He still cleaned the bowl.
The next night I had leftover crispy garlic chicken thighs from earlier in the week (a separate dinner, one of my husband's favorites that I'll write up soon because it deserves its own post) and I chopped those up and used them instead. He ate two bowls.
So. Both versions work. Use what you have.
Why This Is a Summer Staple
I have a whole rotation of dinners like this. Meals that aren't completely from scratch but aren't just ripping open a bag either. You're doing something: you're toasting the pine nuts, you're building the flavor, you're making it yours.
But you're not making it hard.
When it's this hot outside and the sports schedule is crazy, that detail matters.
Caprese salad with good tomatoes from the produce stand. Coconut shrimp with sweet potato fries. Taco night with premade meat and whatever's in the fridge. These aren't cheating. These are how real people feed their families in the summer.
I get my produce from a stand down the street from us here in Nashville. They source from Amish country in southern Tennessee ( the same area where we have a farm) so the strawberries this week were genuinely good. The kind you eat standing over the sink before they ever make it to a bowl.
Summer produce. Fast dinners. A pan that doesn't stick.
That's where I am right now. And the crispy garlic chicken thighs that saved dinner the next night deserve their own post entirely. Coming soon.
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
The Recipe
Easy Pesto Pasta with Toasted Pine Nuts Prep: 5 min | Cook: 20 min | Serves: 4
Ingredients
Spaghetti noodles (1 lb)
1 jar Rao's basil pesto
1 bag Soules Kitchen pre-cooked grilled chicken strips (or leftover chicken, chopped)
¼ cup pine nuts
Shredded mozzarella or parmesan to top
Instructions
Boil and drain noodles.
Toast pine nuts in a dry pan over medium heat. Stay close — 2 to 3 minutes, stirring constantly. Pull them the second they're golden.
Heat chicken strips according to package.
Toss drained pasta with pesto right in the pot. Start with a generous spoonful and add more to taste.
Add chicken. Top with toasted pine nuts and cheese.
That's it. Twenty minutes, one pan, no drama.
Exactly What I Used for this dish
Rao’s Basil Pesto - the only one I keep coming back to.
Our Place Pots and Pans - I use this for everything. The drain feature alone is worth it.
Soules Kitchen Grilled Chicken Strips - Costco, double bag, grab two.
saga
If you want to hear what I do when I'm not cooking (the songs I've been sitting on for years, the stories behind them) that's what the Inner Listening Room is for. One vault song a month, with the whole story. Come find it at laurenlucas.com.
More Summer Dishes from my kitchen ↓
Easy Lemon Blueberry Pancakes
These lemon blueberry pancakes are my favorite slow summer morning breakfast. Made with Kodiak Cakes, fresh lemon zest, and blueberries, cooked in ghee for crispy edges. Simple, protein-packed, and always a hit with the whole family.
Doesn’t this batter look bright and delicious?
Most summer mornings at our house aren’t slow.
They start early. There are shoes to find. Lunchboxes to pack. Some days, it’s frozen waffles and a half-hearted banana.
But when the rhythm loosens on the weekends, or when we’ve just decided we’re all tired. We pull out the pancake mix.
And not just any mix. Kodiak Cakes, milk + egg version, for extra protein.
Add a handful of fresh blueberries, a good dose of lemon zest, and suddenly, it feels like summer again.
Why These Pancakes Are on Repeat
They’re easy, for one.
The mix does most of the work. You just follow the box.
But it’s the lemon zest and fresh blueberries that make them feel a little special. Like, “hey, I tried” even when I didn’t try that hard.
They’re also one of the only things my six-year-old, my husband, and I all agree on. We make them together. We eat them outside if the weather’s nice. We stack them high and drizzle just enough syrup to make it weekend-worthy.
And I have a secret weapon:
Ghee or clarified butter in the pan.
It gives the pancakes those crispy, golden edges that feel just a little elevated.
(Not necessary. But so worth it.)
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
Recipe
More of Rhythm than a recipe
Listen, I cook with vibes, not measurements. This is super easy. So, let’s go:
Kodiak Cakes (milk + egg option). I think the box says 1 cup Kodiak Cake mix, ¾ cup milk, 1 egg.
A handful of blueberries (fresh, not frozen)
A little lemon zest (I use a microplane )
Cook in ghee for crispy edges
Serve warm with butter, syrup, or whatever feels like love that morning
It’s light, fresh, and done in 30 minutes — and yes, my five-year-old calls it “butterfly pasta.”
A delicious stack of lemon blueberry pancakes drizzled in maple syrup
If you're looking for more things I reach for constantly in the kitchen, I wrote them all down here.
More recipes for warmer weather
Carolina Peach Cobbler (The Best Easy Peach Cobbler Recipe with Fresh Peaches)
This easy Carolina peach cobbler is made with juicy South Carolina peaches and a simple batter using self-rising flour. A true Southern summer classic, straight from a Carolina girl who knows her peaches.
Georgia might be called the “Peach State,” but let me tell you—nothing beats a juicy South Carolina freestone peach. Sweet, sun-ripened, and dripping with flavor, they’re what summer dreams are made of.
And in my (very biased) opinion, they’re the only kind of peaches worth baking into a cobbler.
Before peach season slips away, head to your local roadside stand or farmer’s market and grab a few. This easy Southern peach cobbler comes together in just minutes and is a perfect last hurrah for summer. It’s simple enough to whip up with kids in the kitchen and flavorful enough to bring to a potluck or summer Sunday dinner.
Secret ingredient:
South Carolina free stone peaches
Why You’ll Love This Recipe
Uses self-rising flour – No need to measure baking powder or soda
Kid-friendly prep – Just mix, pour, and bake
Perfect for summer produce – Fresh, ripe peaches are the star
Don’t Miss Peach Season
Colder weather will be here before we know it, but there’s still time to enjoy one more sweet, sticky bite of summer. Serve this cobbler warm with a scoop of vanilla ice cream and watch it disappear.
Trust me: once you’ve had a Carolina peach cobbler, there’s no going back.
Make the Recipe:
Click here to download the printable recipe.
Carolina Peach Cobbler
Servings: 6–8
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour
Ingredients:
1 stick unsalted butter (½ cup), melted
1 cup self-rising flour
1 cup sugar
1 cup whole milk
4–5 fresh South Carolina freestone peaches, peeled and sliced
1 tsp almond extract
Optional: cinnamon for sprinkling on top
Instructions:
Preheat your oven to 350°F.
Pour the melted butter into a 9x13-inch baking dish (don’t stir it in!).
In a bowl, whisk together the flour, sugar, and milk until mostly smooth.
Stir in vanilla (or almond) extract.
Pour the batter evenly over the butter — do not mix.
Layer the sliced peaches over the top.
Optional: sprinkle with a pinch of cinnamon or nutmeg for warmth.
Bake for 45–50 minutes, or until golden and bubbly.
Let cool slightly before serving. Best enjoyed warm with vanilla ice cream!
Tips & Swaps:
Don’t have self-rising flour? You can sub with 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
Frozen or canned peaches can work in a pinch, but fresh freestone peaches truly make it shine.
Want a little crunch? Add a sprinkle of turbinado sugar on top before baking.
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
Other recipes you might like…
Apple Cider Bellini
A bonus episode of Happiest Hour calls for a bonus cocktail! My guest on this episode, Kaci Bolls, brought in her friend’ss recipe for a Apple Cider Bellini. Let me tell ya, if this doesn’t taste like fall, I don’t know what does.
Make yourself this delicious libation and then come enjoy your conversation! The link is below to listen on your favorite podcast platform or watch on YouTube!
A bonus episode of Happiest Hour calls for a bonus cocktail! My guest on this episode, Kaci Bolls, brought in her friend’s recipe for an Apple Cider Bellini. Let me tell ya, if this doesn’t taste like fall, I don’t know what does.
Make yourself this delicious libation and then come enjoy our conversation! The link is below to listen on your favorite podcast platform or watch on YouTube!
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
Try this Dessert…
Bourbon Vanilla Apple Cider Donuts
Kaci’s Apple Cider Bellini reminded me of one of my favorite Happiest Hour recipes. It’s a really yummy fall staple from Episode 2. I thought I’d share it with you here!
Catch the episode!
Bonus Episode: Dare to Be Me with Kaci Bolls
A Delicious Hummus Hack
If you read about how I came up with the idea to launch my podcast, Happiest Hour, then you know I’ve been influenced by my favorite online influencer, Landyn Hutchinson (better known as Living with Landyn).
Last year sometime, Landyn shared a recipe for hummus she tried at a restaurant on the west coast. It just elevates the regular ol’ hummus dip from a package by mixing in some fresh herbs, cheese and a little kick (to taste).
I’ve adapted this idea into my own favorite hummus dip. I consider it a hack, since you use store bought hummus and just give it a little extra pizzaz. Give it a try, then whip up some frozen watermelon margaritas from Ep. 10 of the podcast (recipe below), and join my conversation with hit songwriter, Kirsti Manna!
If you read about how I came up with the idea to launch my podcast, Happiest Hour, then you know I’ve been influenced by my favorite online influencer, Landyn Hutchinson (better known as Living with Landyn).
Last year sometime, Landyn shared a recipe for hummus she tried at a restaurant on the west coast. It just elevates the regular ol’ hummus dip from a package by mixing in some fresh herbs, cheese and a little kick (to taste).
I’ve adapted this idea into my own favorite hummus dip. I consider it a hack, since you use store bought hummus and just give it a little extra pizzaz. Give it a try, then whip up some frozen watermelon margaritas from Ep. 10 of the podcast (recipe below), and join my conversation with hit songwriter, Kirsti Manna!
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
Try the Cocktail…
Frozen Watermelon Margarita
My guest in Ep. 10, Kirsti Manna, brought in the most amazing frozen watermelon margarita recipe to pair with her episode. Try it here!
Catch the episode!
Ep. 10 - Staying Inspired with Kirsti Manna
Becky Knowles' Peanut Butter & Brown Sugar Sandwich (from Jay Knowles)
My guest on Ep. 09 of Happiest Hour, Jay Knowles, said to me: “How ‘bout I make the peanut butter and brown sugar sandwiches the way I remember incorrectly that my mom used to make.” That’s Jay’s sense of humor for ya! Eye ball this nostalgic after-school snack and enjoy the sweet and sticky memories. Read on for Jay’s recipe!
My guest on Ep. 09 of Happiest Hour, Jay Knowles, said to me: “How ‘bout I make the peanut butter and brown sugar sandwiches the way I remember incorrectly that my mom used to make.” That’s Jay’s sense of humor for ya!
Eye ball this nostalgic after-school snack and enjoy the sweet and sticky memories. Read on for Jay’s recipe!
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
Try the Drink…
Clever Coffee
My guest in Ep. 09, Jay Knowles, teaches us the secret to making the best cup of coffee… ever. Click here for the recipe!
Catch the episode!
Ep. 09 - The Art of Loosening Up with Jay Knowles
Clever Coffee Recipe
My guest on Ep. 9 of Happiest Hour podcast, Jay Knowles, asked if he could bring in a recipe and make black coffee in the very specific way he does. This recipe is more about the gadgets and tools needed to make an exceptional cup of coffee. Start with a high quality coffee bean and read on to learn how to make the best cup of coffee… ever.
My guest on Ep. 9 of Happiest Hour podcast, Jay Knowles, asked if he could bring in a recipe and make black coffee in the very specific way he does. This recipe is more about the gadgets and tools needed to make an exceptional cup of coffee.
Start with a high quality coffee bean (Jay and I are partial to Nashville’s local Frothy Monkey). Then, read on to learn how to make the best cup of coffee… ever.
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
Try this Nostalgic Snack…
Becky Knowles’ Peanut Butter & Brown Sugar Sandwich
We paired this super simple dessert dip with the French Toast Latte on Ep. 8. I made this for friends over Christmas break and it was a huge hit. Just throw a couple of ingredients into a skillet and bake. Viola! No campfire needed! Get the recipe here.
Catch the episode!
Ep. 09- The Art of Loosening Up with Jay Knowles
S'mores Dip
No campfire needed! This quick S’mores Dip recipe could not be easier. Just throw a couple of ingredients into a skillet and bake!
Over Christmas break, my family met dear friends in Breckenridge for a joint family ski vacation. I made this dessert dip after dinner one night at the house and it was a HUGE hit! I mean, if a snow ski trip doesn’t make you think “S’mores,” I don’t know what will.
The best part, you don’t need a campfire to get your chocolate and marshmallow fix. This quick dessert recipe could not be easier. Just pour a few ingredients into a skillet, bake and you’re done!
I originally found a recipe similar to this on Pinterest years ago, but I’ve tweaked it slightly for a gooey, delicious treat every time.
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
Try the Drink…
Iced French Toast Latte
My guest in Ep. 08, Risa Binder, brought over this yummy French Toast Latte. It’s dairy free (although you can make it with any milk you’d like), and can be served cold or hot. We made an iced version and it was so delicious! The spicy cinnamon and creamy oat milk mixed with slightest sweetness from honey. Yes please. Get yourself this decadent drink here!
Catch the episode!
Ep. 08 - Living with Purpose with Risa Binder
Iced French Toast Latte
A dairy-free iced latte with cinnamon, espresso, and a drizzle of honey. Serve it hot or cold — we made the iced version and it's a homerun. Your mornings just got better.
My guest on Ep. 8 of Happiest Hour, Risa Binder, brought in this delicious dairy-free recipe. Inspired by a local coffeeshop, Risa makes the French Toast Latte at her home all the time. I’m so glad she brought it to share with us!
A drizzle of honey adds a little sweetness to spicy cinnamon notes and rich espresso. You can make this latte with your milk of choice and serve hot or cold. We made an iced version together and sipped on it from this adorable blue canning jar. Just the right amount of rustic meets comfort (and caffeine).
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
Now you can make this iced latte at home!
Recipe
Iced French Toast LatteDairy-free
Ingredients
Brewed espresso, cooled
1 tbsp honey
1 tsp cinnamon
1 cup oat milk
Ice
Directions
Brew espresso and set aside to cool.
Stir cinnamon and honey into cooled espresso.
Fill a glass with ice and pour in oat milk.
Top with espresso mixture and stir well.
Sprinkle additional cinnamon on top to serve.
Looking for more things I actually use every day? I finally wrote them all down in one place.
Try the Dessert…
S’mores Dip
We paired this super simple dessert dip with the French Toast Latte on Ep. 8. I made this for friends over Christmas break and it was a huge hit. Just throw a couple of ingredients into a skillet and bake. Viola! No campfire needed! Get the recipe here.
Catch the episode!
Ep. 08 - Living with Purpose with Risa Binder
Happiest Hour Podcast
More This Way…
Homemade Matcha Latte
When I asked my guest, Victoria Banks, to choose a recipe to pair with Episode 07, she suggested a homemade matcha latte.
Even though matcha has been a buzzy trend in the food world for a while now, I’ll be honest, I just never jumped on the train. No reason in particular. I just never ordered it or knew much about the green powder.
So, I was pleasantly surprised when Victoria made this warm, cozy, frothy deliciousness for us to enjoy while we chatted about all things music, mom life and overcoming perfectionism in Episode 07.
Whip you up this nourishes mug of tea and check out my conversation with Grammy nominated hit songwriter, Victoria Banks. The recipe card is below, and a link to Victoria’s episode is available if you keep scrolling down!
Enjoying this? I wrote a letter I wish someone had sent me at 35 — plus a playlist to go with it. Both are yours, free. Grab them here.
Try the Side Dish…
Sharon’s Classic Pimento Cheese
This classic recipe is a fan submission from Sharon. I love a good pimento cheese and I thought it would pair nicely with a hot cup of matcha latte while we wait out these cooler months. Get the pimento cheese recipe here!
Catch the episode!
Ep. 07 - From Guts to the GRAMMYs with Victoria Banks
Louise's Baked Apples
This is a super simple, comforting dessert that my grandma used to make for me when I was little. We spent a lot of time together. Both of my parents worked, so she often picked me up from school and I loved spending the night on the weekends.
The weekend sleep overs is when this dessert would make an appearance. My grandma had a McIntosh apple with her every where she went. I’m not exaggerating. That woman loved McIntosh apples! She had them in her car, on her desk at the store (my family’s small business). at home.
I have such fond memories of her placing several McIntoshes in a casserole dish, baking the apples, then pouring cream over them before we dug in.
I hope this recipe might transport you back in time to a wonderful memory. The warm spices and sweet raisins make this the perfect way to cap off the night.
Try the Drink…
The Sparkling Jewel
My guest in Ep. 06, Cyndi Thomson brought over this yummy grapefruit-forward cocktail. This sparkling glass of goodness is the perfect thing to end your night, make a party or enjoy on the back patio. Get the recipe here!
Catch the episode!
Ep. 06 - When Walking Away Means Walking Towards Something Bigger with Cyndi Thomson
The Sparkling Jewel Cocktail
When I asked Cyndi Thomson if she had a drink recipe she’d want to pair with Episode 6 of Happiest Hour, this was literally the email response I received:
“My new fave drink is so yummy! A little (sometimes a lot) grapefruit vodka, a little Italian grapefrut soda (Trader Joe’s) and fresh lime juice on ice. Sometimes I add a little lime Lacroix!”
I mean, why complicate a good thing? Eyeball these delicious ingredients and enjoy a simple yet satisfying craft cocktail!
But, just in case you’re more of a rule follower (me 🙋🏻♀️), I added some measurement guidelines in the recipe card below.
Don’t forget to scroll down to get the easy dessert recipe we also paired with this recipe.
Cheers!
Try this Simple Dessert…
Louise’s Baked Apples
This week, I’m sharing a fond memory from my childhood; a dessert my grandma used to make me when I’d sleep over. Her baked apples covered with cream was one of my favorite dishes. Get the recipe here!
Catch the episode!
Ep. 06 - When Walking Away Means Walking Towards Something Bigger - with Cyndi Thomson
French 75 Cocktail
For Episode 5 of Happiest Hour, my guest, Mary Helen Yarbrough brought in two delicious recipes. They pair great together, so after you make the cocktail, make sure you scroll down to grab the side dish.
A French 75 is such a classic cocktail. Mary Helen mixed us up a batch and gave me a few pointers along the way.
First of all, the says the secret to any great cocktail is lots of ice! So, she filled up the shaker with ice cubes before shaking the lemon juice, simple syrup and gin.
It hopefully goes without saying, but you want you shake those ingredients together first and pour them into the champagne flute. Then, top off the glass with champagne. Never shake the champagne — unless a bubble explosion is what you’re going for (insert sneaky grin here).
Another trick: peel a long singular strip of skin from the lemon. Express the lemon peel by holding it close to the rim of the champagne flute and twisting it with the skin down towards the glass. Then, you can twist it and put it on the rim or in the drink for added color and flavor.
Who knew gin and champagne went so well together? Make yourself a drink, then come join the conversation with Mary Helen and myself for Episode 5 of Happiest Hour! Scroll down for access to the episode.
Try This Quick & easy Side Dish…
Mary Helen is famous for this spicy and delicious shrimp dip. It’s the perfect side dish for any holiday or celebration! And best of all, it’s super quick and easy to make. It’s waiting for you here!
Mary Helen’s Shrimp Dip
Catch the Episode!
Ep. 05 - Choose Your Attitude, Choose Your Life with Mary Helen Yarbrough
Mary Helen's Shrimp Dip
This is a dish Mary Helen is known for in her family and friend group. And I am SO glad she chose to share it with us because, if you make this for your family, you’re going to be famous for it, too. If you like shellfish and spicy food, this super quick and easy side dish is out-of-this-world good!
A note on spicy: Mary Helen likes this dish with a kick. I’m glad about that because I absolutely love horseradish. So, here’s the thing: most prepared horseradish cream sauces won’t have a really good kick. To make this dish really shine, it’s important to use a high quality horseradish.
Mary Helen is a fan of Silver Spring Foods, which you can generally find at Publix, Kroger and possibly other grocery stores, or Atomic (find online).
Full transparency, my grocery store didn’t have these brands, so I did end up getting a prepared horseradish cream sauce by Boar’s Head, and even Mary Helen was impressed! We were surprised. It had a KICK!
This dish is versatile for holidays and celebrations all throughout the year. Spread the cream cheese mixture onto a red plate for Christmas, silver platter for New Years, or choose your favorite dish for a birthday. The green onions and lemon peel bring beautiful color to the presentation. This shrimp dish is a crowd pleaser in both taste and looks.
Bonappetite!
Try the Drink…
French 75 Cocktail
My guest in Ep. 05, Mary Helen Yarbrough, brought over this classic cocktail recipe, which pairs beautifully with the shrimp dip you just made! She also shared a few insider secrets about how to make the best drinks. It’s all waiting for you here!
Catch the episode!
Ep. 05 - Choose Your Attitude, Choose Your Life with Mary Helen Yarbrough
The Very Best Shepherd's Pie
My college besties, Kelly and Kelsey, and I used to make this dip all the time when we had an off-campus apartment. So, when Ashley from The Wildcards recommended something similar to pair with our podcast episode, I was super excited!
I’ll be honest, I eyeball everything in this recipe. Just sprinkle the herbs and spices to your taste. You can’t mess this up.
We didn’t add heat with jalapeno, but you certainly can if you like a little kick. Or use a can of Rotel instead of tomatoes.
I’m telling ya, once you start eating this dip with tortilla chips, you won’t be able to stop! It’s so good and couldn’t be easier to make. This dish is the perfect idea for a potluck or holiday party. Just dump it all together and go!
Try the Drink…
Home-made Spiced Chai
My guest in Ep. 04, Cindy Landham brought over this recipe for warm and cozy homemade spiced chai latte. This cup of magic will make you want to curl up under a blanket with a good book. Get the recipe here!
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Ep. 04 - Being Well is an Inside Job with Cindy Landham
Homemade Spiced Chai Latte
For Episode 4, my guest, Cindy Landham, brought over a recipe for homemade chai tea. The condensed milk in this recipe makes it so creamy and delicious! The aroma of cinnamon, cloves and other spices will make your house smell incredible while it simmers on the stove. Sipping this sweet mixture just make you feel cozy, calm and nourished.
So, curl up with a good book, cuddle under a blanket and try this recipe for yourself!
Try this One Pot Supper…
The Family Wash is a restaurant/music venue that has moved locations and taken on several iterations over the years here in Nashville. Their shepherd’s pie is famous in this city! I hacked the recipe at home and it tastes pretty dang similar. Here’s the recipe for a one pot dinner that will be a hit with your family and last you a few days in left overs. Enjoy!
The Very Best Shepherd’s Pie
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Ep. 04 - Food is Not Your Problem, Dieting is Not Your Answer with Cindy Landham
Cowboy Caviar
My college besties, Kelly and Kelsey, and I used to make this dip all the time when we had an off-campus apartment. So, when Ashley from The Wildcards recommended something similar to pair with our podcast episode, I was super excited!
I’ll be honest, I eyeball everything in this recipe. Just sprinkle the herbs and spices to your taste. You can’t mess this up.
We didn’t add heat with jalapeno, but you certainly can if you like a little kick. Or use a can of Rotel instead of tomatoes.
I’m telling ya, once you start eating this dip with tortilla chips, you won’t be able to stop! It’s so good and couldn’t be easier to make. This dish is the perfect idea for a potluck or holiday party. Just dump it all together and go!
Try the Drink…
Merry Margarita
My guest in Ep. 03, The Wildcards and I made this delicious craft cocktail together. This variation of a margarita is the perfect idea for the holidays and pairs well with the Cowboy Caviar dip! Grab the recipe here!
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Ep. 03 - Jumping in the Driver’s Seat with The Wildcards
Merry Margarita
Two words sum up The Wildcards: Good Vibes.
As their party anthems can attest, Ashley and Andrea know how to have a good time. When I asked them what drink they’d like to pair with their episode, I knew they’d have something great to share. They did not disappoint!
This variation on a margarita is subtle and super delicious. We used Elderflower Liquor (aka St. Germain) instead of orange flavor. The liquor elevates this cocktail making it perfect for the holidays!
So, pour you a glass of this yummy marg and join us for Ep. 03!
Cheers!
Try this Easy Side Dish…
I’m telling ya, once you start eating this Cowboy Caviar dip with tortilla chips, you won’t be able to stop! It’s so good and couldn’t be easier to make. This dish is the perfect idea for a potluck or holiday party. Just dump it all together and go! Here’s the recipe for the easy weekend recipe paired with this week’s Happiest Hour episode. Give it a try for yourself!
Cowboy
Caviar
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Ep. 03 - Jumping in the Driver’s Seat with The Wildcards
Bourbon Cowboy Twist Cocktail
When I asked my guest in Ep. 02, Jenny Gill, if she had a special drink she’d want to share with us, she shot me back a text super quick with an entire recipe. It turns out her husband, Josh, created his own bourbon cocktail that they sip at home and can’t get enough of. Now we get to enjoy it for ourselves! (Thanks for sharing your magic elixir with us, Josh!)
Jenny and I made this delicious craft cocktail together. I can attest: it is delicious. You bourbon lovers out there are gonna love this one.
So, dust off your rocks glass and get ready to embibe with us!
Cheers!
P.S. Did you know that every week when I launch a new episode of the Happiest Hour, I release an Instagram reel of my guests and me making our recipes? Check out Jenny and me mixing up the Bourbon Cowboy Twist here!
Try this Easy Dessert…
Trust me on this: you don’t need a lot of culinary skill to master these delicious donuts. If I can do it, YOU can do it. These were a big hit with my in-laws on Thanksgiving. They might just become our family’s new fall tradition! Here’s the recipe for the easy weekend recipe paired with this week’s Happiest Hour episode. Give them a try for yourself!
Vanilla Bourbon Apple Cider Donuts
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Ep. 02 - The Importance of Keeping it Super Real - Jenny Gill
My tomato leaves are yellowing and falling off in my hand. I'm a first-time gardener in Nashville and I'm figuring it out in real time — here's what's wrong and what I'm trying to fix it.