With Super Bowl Sunday coming up this weekend, I thought it was only pertinent that I share one of my favorite easy appetizers. Honestly, it’s probably my favorite appetizer. Ever. During football season I probably make it close to every weekend. For years now.

It’s all of your favorite things about pizza, in a creamy dip form, that is approximately one million times easier than making traditional pizza. The recipe is easily scaled up, making it convenient to feed a large crowd. I also love that it is layered, and not mixed together – making for a nice presentation.

As far as toppings go, you can certainly get creative. But, I like to stick with classic options – pepperoni, mushrooms, olives, green peppers, red onion (they, along with the peppers, lend a  lovely little crunch). I serve with store-bought pizza crust that I’ve cut into bite size pieces, but it’s equally good on crackers if you don’t have that on-hand.

Add this to your line-up this weekend, you won’t regret it!

Source: adapted from Taste of Home

Buffalo Fried Oysters

Moving into 2019, getting more locally-centric recipes up on the blog is definitely on my agenda. And here on Chincoteague Island, it really doesn’t get any more locally-centric than the Chincoteague oyster, does it?

Renowned for it’s saltiness – you’ll find them gracing the menu at top-tier oyster bars all over the country. And, you can find them gracing the menu at the Davis table pretty often as well. Sometimes we get lucky and a waterman friend has a surplus, gifting us with a peck or two. Or, I scoot down the street to Gary Howard Seafood, where they’ve always got fresh oysters (along with lots of other great seafood) at a very reasonable price. Either way, they’re easy to come by this time of year here on our little island – even when nothing else is!

Of course they’re wonderful to eat on the half, or a fancier application like Oysters Rockefeller is always a hit. But, hard pressed, I’d say “single-fried” is our favorite way to enjoy them. This recipe adds a spicy twist to that local standard, which would be ideal for those gaming get-togethers coming up in the next couple of weeks!

I made the first batch of chili this season last Sunday. Usually the first night we eat it, we’ll have tortilla chips and all the fixings to go along with. But on the second night I always make cornbread. And the third night we usually make chili dogs, but I digress.

The cornbread. I’ve been making this recipe for as long as I can remember – it’s delicious and moist, and holds up well extremely well when dunked in thick chili or soups. Cornbread is one of those things that is fun to experiment with additions – cheese, chilis, different herbs and spices. Mix it up a little bit.

You guys know me, usually my favorite way to mix it up is by adding Old Bay – and it was a good call on my part. The savory spicy flavor of the seasoning was a wonderful contrast to the sweet nature of the cornbread. And it always looks so pretty sprinkled on top of anything.

I’m ashamed to admit that this is the first cornbread post here on Tide & Thyme – kinda embarrassing, right? If you’re looking for the dense, sweet “wet” cornbread commonly found here on the Shore (also known as spoonbread) – I’m working on it, but not quite there yet. If anyone has any favorite recipes for that style, I’d love to see them.

But for now here is my go-to sturdy staple, enjoy!






Hey y’all! It was a whirlwind summer spending most of our time out on the boat, which led into a whirlwind fall with school starting, and soccer, and Scouts. We certainly made the most of it, but now that the weather has finally turned to fallish behavior, I’m excited to be in the kitchen more often.

I’ve had this one hanging around in draft posts for months now. Figured I should take the opportunity to share this recipe from over the summer that we really enjoyed, before I delve into the heavier cold weather stuff…

I’ve long been a fan of things prepared in a foil packet, we’ll make them quite a bit when out on the boat or camping. They’re easy, tasty, and offer an easy cleanup – a trifecta of awesomeness when it comes to diining in the open outdoors. But this one. This one really takes it to a whole new level on the flavor front, guys.

Composed of ingredients that are plentiful here in my neck of the woods, but also readily available elsewhere – tender littleneck clams, shrimp, sweet corn on the cob, baby red potatoes, smoked sausage, and a few lemon slices. Sealed up in a piece of aluminum foil and tossed on a hot grill, the juices that are released as the items cook are sealed in, creating a perfectly prepared packet.

A pretty heavy clambake, with minimal effort and time.