Welcome to Happy Food!
I love to cook, entertain, and share meals with family and friends. I’m hoping to keep this site clean and simple and fill it with recipes, local sources for great food, and favorite meals. Stay tuned….and “Happy Food”!
What's new?
Make Ahead Coq au Vin
Coq au Vin is a classic French dish that is perfect for a cozy night in. The combination of tender chicken, rich sauce, and savory vegetables make for a warm and satisfying meal. The aroma of the dish as it cooks will fill your home …
Deliciously Simple Flourless Banana Pancakes (Gluten Free)
I have a fantastic treat in store for you that’s not only delicious but also incredibly easy to make – One-Banana, Two-Egg Banana Pancakes! These pancakes are a game-changer for breakfast and brunch, especially when you want something quick, healthy, and full of flavor. Before …
Mediterranean Flounder with Veggies and Feta
Mediterranean Flounder with Veggies and Feta will transport you to the sun-soaked shores of the Mediterranean Sea. Flounder fillets, fresh zucchini, colorful bell peppers, zesty red onions, creamy feta, and a harmonious blend of herbs and spices make this dish is a true celebration of …
Mediterranean Baked Stuffed Zucchini Boats
You know it’s summer when your Italian family starts sharing pictures of their Baked Stuffed Zucchini in the family group text! There are lots of ways to make this delicious dish, depending on what you have on hand. This week I used garden zucchini and …
BBQ Shrimp and Grits
This BBQ Shrimp and Grits recipe combines grilled shrimp, cheesy grits and a sweet and spicy homemade BBQ sauce. We have lived in both Charleston, SC and Baton Rouge, LA over the years. We quickly fell in love with the food culture of both regions. …
Salsa Verde Chili
Salsa Verde Chili is a nice option when you want to switch it up from tomato based chili. Made with ground turkey, white beans, and store bought salsa verde, it’s also a healthy, hearty, protein packed meal. Salsa Verde Chili comes together quickly, so have …
Traditional Italian Red Sauce
Traditional Italian red sauce was a weekly staple in our home. Sundays were for pasta, and my parents would start the sauce early in the morning. The sauce simmered on the stove for hours, and we served it at one o’clock pm for “Sunday Dinner”. …
Meatballs with Ground Turkey (Gluten Free option)
I grew up in an Italian home where meatballs were the ultimate comfort food. Even after I moved away, I was always welcomed home with a fresh pot of meatballs on the stove. Friends and family all know and love the “famous” meatballs made by …
Peanut Butter Blossoms (Gluten Free)
Gluten Free Peanut Butter Blossoms have become a staple at our house every year around the holidays. When I ask my family which cookies we should make for our holiday trays, these cookies are always are at the top of the list. I stumbled across …
Pumpkin Veggie Curry
Pumpkin Veggie Curry is a warm, hearty dish packed with plant based protein and loaded with the flavors of fall. Filled with chickpeas and veggies, it makes a hearty dish that is perfect for a cool day. In addition to an entire can of pumpkin, …
Mediterranean Quinoa Salad
Mediterranean Quinoa Salad is a versatile one dish meal or a flavorful side. It is one of our favorite dishes to make for dinner and then enjoy all week long for lunch. We serve it at cookouts, take it to picnics, and serve it alongside …
Easy Berry Cobbler
When summer arrives and berries are in season, I start dreaming about Easy Berry Cobbler. This dessert comes together quickly and clean-up is a breeze. I usually make it while prepping dinner, then pop it in the oven to bake while we eat. Nothing beats …
Zucchini and Goat Cheese Stacks
A recent trip to France inspired this Zucchini and Goat Cheese Stacks recipe. We prepared this plate of deliciousness during our wonderful cooking class in Provence at La Cuisine Provencale. Our version isn’t nearly as pretty as the dish we created in St. Remy-de-Provence, but …
Cauliflower Soup with (or without) Chicken
Cauliflower, onion, garlic, broth, rosemary, and oil. That’s all you need to make the to-die-for cauliflower soup from Lidey Heuck (New York Times) . It’s soup-er easy to whip this up, especially if you have an immersion blender. Serve it with crusty bread, focaccia, or …
