I am still in awe that my cookbook, which has been almost two years in the making, is actually coming out later this Spring! I haven’t revealed a whole lot about the book yet, but now that we are so close to the release date, which is June 2nd, I can share more! One thing you should know, is that I created and tested over 200 recipes EXCLUSIVELY for this cookbook, meaning you won’t find them on this blog 😉
As you have probably guessed by the title, all of these recipes were created for outdoor entertaining. Whether you are having a cookout, barbecue, picnic, or tailgate, you will find plenty of fresh and delicious recipes to choose from in this book. Not only is it full of gorgeous pictures and outdoor dining ideas, it also features 30 outdoor venues, many of them in the South, that I thought were the perfect places to take some of these dishes to. The venues range from outdoor concerts and amphitheaters to botanical gardens and tailgates. This book was truly a labor of love and I hope you all enjoy it as much I enjoyed writing it!
Now for the really exciting news….
You can Pre-Order your copy now for a discount!
So go ahead and reserve your copy now by clicking on the retailer links below…
Now, if you tuned into Talk of the Town in Nashville today, you may have seen me make my “Sunshine Citrus Chicken.” This is a sneak peek recipe from the cookbook, that I am sharing to give you a “taste” of the deliciousness that is in this book! Enjoy 😉
Sunshine Citrus Chicken
makes 6 servings
- 2 pounds boneless chicken thighs
- 1 teaspoon finely grated orange zest
- 1 cup fresh orange juice
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1/2 cup canola oil
- 3 cloves garlic, finely chopped
- 1/2 cup sliced green onions
- 1 tablespoon honey
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
Place the chicken thighs in a large ziptop bag. Stir together the orange peel and juice, lemon peel and juice, lime peel and juice, oil, garlic, green onions, honey, salt, and pepper. Pour the mixture over the chicken thighs. Seal the bag, and place in the refrigerator to marinate for at least 2 hours or overnight.
Heat the grill to medium high heat. Remove the chicken from the marinade, and discard marinade. Place the chicken thighs on the grill, and cook them for 7 to 8 minutes per side. Serve the chicken warm off the grill.
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