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Roasted Tomato and Zucchini Fresh From the Garden

Monday, at 7:38 by

Earlier in the year, I wrote about our garden. We planted tomatoes, okra, zucchini and jalapeno peppers. We have had a nice crop of peppers, two zucchini and had to replant the okra. The tomatoes, however, have been amazingly abundant. Granted, I did plant 23 plants of five different varieties: Beefsteak, Atkinson, Floradade, Homestead and Risentraube, but they have more than exceeded my expectations. Most of the varieties are probably familiar to you except perhaps the Risentraube, which is a… Read More »

Serious Chocolate Shake

Tuesday, at 10:57 by

By Susan Benton, owner of 30AEATS.com Serious Chocolate Shake I adore milkshakes, and when my husband got wind of the news that I was going to review Thoroughly Modern Milkshakes by Adam Reid, he was elated. He often talks of his fondness for Awful-Awful where he fell in love with “the best milkshakes ever”, when visiting Newport, Rhode Island. A few years ago we took the kids there, and of course tried the tasty treat for ourselves. They were anything but awful!  … Read More »

Freeman Dinner Raises $80,000 for Emerald Coast Children’s Advocacy Center

Tuesday, at 10:39 by

By: Susan Benton of 30AEATS.com   Susan and Sparky Lovelace with Morgan Freeman (left), and Valerie Thompson (right). This past April, the 6th Annual Chi Chi Miguel Throwdown was comprised of numerous events that began with Emeril Lagasse sharing his culinary expertise at Lovelace Interiors in Destin, Florida. Wine aficionados Michael and Valerie Thompson, Sandestin residents, host the Chi Chi Miguel Throwdown each year to benefit numerous Gulf Coast charities. Other events included a Sip ‘n’ Shop for the ladies at participating boutiques… Read More »

Louisiana Crawfish Etouffee & The World In A Skillet Cookbook Review

Tuesday, at 10:33 by

By: Susan Benton, 30AEATS.com Jim Romero’s Crawfish Etouffee Earlier this year I was contacted by author Paul Knipple who wanted to share with me a copy of a new cookbook he wrote with his wife Angela called, The World In A Skillet: A Food Lover’s Tour Of The New American South. It released March 24th to rave reviews. I jumped at the opportunity, as anything having to do with a cast iron skillet, as seen on the book’s cover shot, or Southern cooking,… Read More »

Orange Bundt Cake

Monday, at 8:20 by

The classic aluminum bundt pan was trademarked in 1950 by H. David Dalquist, founder of, family owned and operated, Nordic Ware, which is located in Minnesota and is one of the few remaining American cookware companies that manufacture their products almost entirely in the United States. The pans did not sell well until 1966 when a bundt dessert recipe won second place in a Pillsbury baking contest. I remember that was about the time my mother purchased hers, and it… Read More »

RECIPE: Broccoli Beef

Wednesday, at 3:42 by

Bottled oyster-flavored sauce is a mixture of oyster extracts, soy sauce, salt and various seasonings depending on the brand you purchase. The taste is salty and strong, but adds a very nice flavor to Asian dishes. However, I would definitely not use it as a condiment. Broccoli Beef ¾ pound sirloin steak, sliced thin across the gain ¾ pound broccoli florets 2 tablespoons cooking oil 3 cloves garlic, pressed 1 teaspoon cornstarch mixed into 1 tablespoon water   Marinade: 1… Read More »

RECIPE: Fish Tacos

Wednesday, at 12:31 by

Our son first introduced us to fish tacos. Evidently, they are very popular in south Florida. Fish tacos are just that, fish and toppings all wrapped up in a warm flour tortilla shell. The difference in my opinion is the sauce and this sauce is very good. If you don’t care for the taste of cilantro, substitute green onion. Fish Tacos ¼ cup sour cream ¼ cup mayonnaise 2 tablespoons chopped fresh cilantro 1 tablespoon taco season-ing mix ½ tablespoon… Read More »

RECIPE: Summer Shrimp Salad

Wednesday, at 12:42 by

If you only think in terms of iceberg when you think of lettuce, think again. There are seven main cultivar groups of lettuce with many varieties within each. The most common of these groups are leaf; head, i.e. iceberg, and romaine. The others are butterhead, Boston or Bibb; summercrisp; stem and oilseed. Stem is used mostly in Asian cooking and oilseed are grown for the seed. My favorite lettuce is leaf lettuce and that’s what I purchase almost exclusively. Here’s… Read More »

RECIPE: Italian Turkey Sausage Risotto

Thursday, at 1:54 by

Recently, I again endeavored to make risotto, again with good results. Maybe I should add risotto to my “yes I can” list, rather than my, “I’m really not sure about this” list. This was my first attempt at making risotto on top of the stove which is how a traditional risotto is made. Arborio rice is definitely a must in making risotto and is available at most local grocery stores. This rice is high in starch and the individual grain… Read More »

Memorial Day Easy Grilled Gulf Shrimp

Saturday, at 11:30 by

  By: Susan Benton of 30A EATS  Easy Grilled Shrimp, Food Network We are big on grilling at my house, especially on holiday weekends. This Thursday our son graduated from high school Summa Cum Laude, and will be heading to Georgia Tech in August to begin college. I can’t tell you how proud we are of him! With family in town for graduation, and this being a busy Emerald Coast Memorial Weekend, I was looking for quick and delicious recipes… Read More »