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.

Instant Pot Macaroni & Cheese

Pressure cookers are definitely the hot “it” appliance right now. I’ve had an old stainless model for years, that I use for canning – but at 16 quarts too big to use for general use in my kitchen. So this fall I hopped on the old bandwagon and purchased an 8-quart Instant Pot, and haven’t looked back since!

I’m hesitant about unitaskers in my kitchen, and I was skeptical how much I’d actually use the thing on a regular basis. Turned out I was pleasantly surprised, using it at least two times a week in my kitchen. To be able to make a quick chicken or vegetable stock in under an hour blows my mind.

Not to mention other tasks like potatoes cooked to perfection in a few minutes, dried beans that taste they’ve been simmering all day long in an hour, or this easy macaroni and cheese – which goes from pot to table in two shakes of a lamb’s tail (just a little over 10 minutes).

You could take it to the next level by pouring the finished mac into a baking dish and topping with more cheese (or breadcrumbs, if that’s your thing) and popping into the oven for a few minutes to melt. But, we usually don’t get that far. I’ve also been known to throw in a cup of diced ham and a chopped head of broccoli to bulk it up and make it a one-dish meal that everyone always loves.

Do you have an electric pressure cooker? What are some of your favorite recipes to make in it? Share in comments!

If you’re driving down the “main drag” here on the Eastern Shore of Virginia (aka Route 13), one of the best things you can do for yourself is to turn off the beaten path. All roads lead to the water eventually – seaside or bayside. It doesn’t matter. Chances are you’ll stumble on a seafood shack in your travels. And this time of year, they’re all sure to have fresh soft shell crabs. A delicacy here, as well as around the world.

My favorite spot is Martin’s Crabhouse in Saxis, VA. It’s about a 20 minute drive for me on Chincoteague, but when it comes to crabs – it’s always worth the trip. You’ll usually find two old salts sitting on the front porch of the crab shack, no doubt talking about fish tales. One of the younger guys inside will shuffle over to the peeling tables and fish out a dozen for me – wriggling as they’re pulled out of the water and placed in the box. It really doesn’t get fresher than that.

Up until last week, breading and pan-frying was my go-to prepare a soft shell crab. But, after putting them on the grill…I fear I can never go back. First off, it was easier and way less mess. Always a win! But the flavor. THE FLAVOR. Sweet, tender crab with a heady dose of smokiness from the grill. I brushed with fresh garlic herb butter while cooking, which helped them to not stick to the grill – as well as impart more wonderful flavor. A few minutes on the grill, and they plump up to pure perfection.

I wanted to pair them with pasta, so I made a quick scampi sauce using the usual suspects – butter, garlic, lemon, white wine. And, a few cherry tomatoes and basil for a little extra flair and color. Was just enough to make the pasta moist, and paired perfectly with the crab – just making it’s flavors sing a little louder.

Move over, Shrimp Scampi. There’s a new kid on the block…


It’s that time of year here on Chincoteague. When a friend or neighbor will knock on your door, and present you with a Ziploc bag full of freshly caught scallops, soft shell crabs, drum fish, shrimp…whatever happens to be good on the docks or our little roadside seafood markets that day. It’s pretty much my favorite time of year on our little island, aside from Pony Penning…

So when my BFF stopped by last week with these gorgeous scallops, it made me feel one step closer to full-blown summer. I’d also happened to restock my supply of Geechie Boy grits last week too. While shrimp & grits is a regular on our menu this time of year, I thought – why not scallops instead?

Seasoned them simply with some of my homemade seasoning salt and pepper, gave them a quick sear. Happened to some fresh spinach on hand that needed to be used, so I sauteed that with a little bit of garlic and champagne vinegar – which did a great job of deglazing the pan and bringing all that awesome flavor into the dish. I think kale or chard would also be wonderful in place of the spinach!

The grits are a perfect accompaniment, because they kind of take care of themselves on the stove while you get the scallops squared away. Also, grits are so versatile when it comes to different flavors. I wanted something with a little bit of a coastal twist – so I stirred in some Old Bay right before serving. Life changing, ya’ll…

Served with a lovely local Rosé and a salad, it was the perfect way to break-in dinners on the back porch season for us!