Small Biz Shout Out!

Good Afternoon and Happy Thursday from Sweet Tea Cooking! It is time for another Small Biz Shoutout! Every Thursday we feature 3 small businesses that we’re crushing on. It could range from restaurants to independently owned companies creating wonderful products out of a sheer passion. Please show some Sweet Tea love by checking out their website or giving them a visit. If you have any product suggestions let me know. I love discovering new stuff!

I am only featuring products that I personally buy, use, and love. IF I happened to get gifted any goodies I’d let you know up front. Until that happens, which would be rad, this is the stuff that I’m spending my (and my husband’s) hard earned cash on!

This week I’m sticking with brunch theme. If you know me personally then you know that I could talk about brunch and breakfast all day, everyday. All of the items below were served at a brunch at our house last month so not only do I enjoy these products I happily serve them to others!

Michele's Granola

Love that logo!!

Michele’s Granola is the exclusive granola purchased in our house for about the past 2 years. We’ve tried plenty of other granolas but I never really liked any of them. Most of them were made by big cereal companies and the list of ingredients was way longer than I thought necessary for granola. We make a very strong effort to not purchase items that have more than 5 ingredients in them and if it does have more than 5 the majority of the ingredients have to be “whole foods” and not a litany list of artificial flavors and food coloring. From the moment that I discovered Michele’s Granola which is made right here in Maryland, Timonium to be exact, I was hooked and never looked back. We tend to stick to the Original but have been known to mix things up with Pumpkin Spice or the winter Cranberry flavor. Greek yogurt parfaits are a regular breakfast in our house really our respective offices.

Michele’s Granola is a company that cares not only about providing a high quality product but also about giving back to the community. Their baking facility is very environmentally friendly, they donate 1% of their sales to Baltimore-based nonprofit organizations, and they take two employer paid days to volunteer directly at the organizations that they support. This is definitely a company that I’m happy to shill my pennies over to! {pic of Fry “take my money”}

I have been able to find them in most Wegman’s and Whole Foods in the Baltimore metro area as well as Richardson’s Farm in White Marsh. They also have an online store that sells all of their available flavors as well as 5 pound bags that are a great savings. Currently the coupon code FRESH10 will get you 10% off of your online order. A 5lb bag will be showing up at our house soon…it was only $29.69! That would only buy 4 12oz bags in the stores so it’s basically like getting 2 bags for free.

Dirty Don Hot Sauce

Find them and buy a few bottles!

Dirty Don’s Hot Sauce is a tad more difficult to come by. You can get it at Union Graze Farmers Market (next one is tomorrow, 9/19), Hampden Farmers Market (every Saturday), and at Baltimore Free Farm . I happened to be in Hampden the day before I was hosting a brunch and sampled the Appaloosa Hot Sauce, it was pretty mild with a sweet aftertaste (there are 7 flavors of varying heat available) and just knew that this would be a great addition to the egg bakes that we were serving!  It’s only $5 a bottle and the bottle that I purchased was so fresh that it had just been bottled two hours prior to purchasing. I pretty much eat it on everything now! Dirty Don’s is working on getting larger distribution but until then I’ll just pretend it’s my little secret ingredient.

Atwater's In House Jam

Return the Weck jar for a return on your deposit when you purchase more

Atwater’s is a restaurant that uses mostly organic and seasonal, local ingredients, many of which they sell for you to take home. They specialize in bread, pastries, jam, ice cream, and soups…all right up my alley!  My personal favorite is the Orange & Earl Grey jam, which is made in the French preserve style. Atwater’s is the type of place that if they do not make something in their own kitchen they will source from like minded businesses and they’re happy to share with you the names of these companies so show them some love too! There are five locations throughout the Baltimore metro area, the newest one being in Canton. So much good stuff has opened up since I left! Shockingly, I still have not made it out for brunch yet but hopefully TJ and I will change that soon so we can take advantage of their outdoor seating.

Have you tried any of these products? What did you think?


Plated Review- Beef & Chorizo Tacos with Sauteed Chard

Happy Wednesday! We interrupt our regularly scheduled installment of “Y’all Come Eat” to bring you this review of Plated. Plated is a service that delivers pre-portioned, responsibly sourced ingredients for a foodie experience directly to your front door. We’ve been racking our brains for ideas on how to have a homemade breakfast, lunch, and dinner while not spending all of our free time in the kitchen. Check out this video to see exactly what Plated is and why I was so interested in this concept.

The idea of trying recipes that were out of my comfort zone is really what intrigued me about Plated. A huge added bonus was not having to purchase all of the necessary ingredients on my own and having a bunch of partially used sauces, spices, and condiments lying around. Once I found the coupon code GETPLATED I knew that now was the time to go for it! This code gives you 4 Plates plus 1 month of membership for free (if you order more than 4 plates they will be at the member price of $12 vs retail $15) and all you have to pay is $20.00 for shipping. For $5.00 per Plate this is definitely a great value! $20.00 seemed steep to me just for shipping but they are sending the package overnight and they take great precautions to ensure that your food remains cold throughout delivery. Everything is packed nice and tight with two very large ice packs and in the box is a cube shaped insulated liner. Things were very cold when I opened the box. I live in an indoor apartment building so the box sat in an air conditioned hallway. I don’t know if it would have fared so well on my stoop in a typical Maryland summer day but I hope so.

Plated Delivery

Dinner direct to your doorstep!

For our four free Plates I chose the Beef and Chorizo Tacos with Sautéed Chard and Pan Roasted Chicken Thighs with Bulgur, Raisins, and Pine Nuts. Last night we made the Beef and Chorizo Tacos and tonight we’ll be making the Chicken Thighs. My first observation was that everything was very clearly labeled individually and bagged based on what recipe it was to be used for. It is pretty much impossible to mess this up. What wasn’t impossible was making a damn mess! I have never made such a mess in the kitchen. I solely blame the Swiss chard which I have never worked with before though I regularly work with spinach and not always prewashed in a bag so I have no idea what that was all about. With all of that said though actually cooking the meal made me feel like I was on an episode of “Chopped”. There was a very visceral feeling while cooking this dinner. Maybe not having to pull and prep the ingredients allows you to just zone right into the fun part. Since I was mentally auditioning for “Chopped” and was feeling creative, I threw together impromptu faux Mexican rice. We keep cooked quinoa in the freezer so I nuked that with some taco seasoning and stirred in some salsa once it was heated up. I was really happy with how delicious that was considering it was an afterthought.

Plated 3 Plated 4 Plated 2 Plated Dinner

Plated Dinner

Someone’s been sketching for the Sweet Tea Cooking logo!!!

Our two biggest complaints were that despite going right from the stove to the table everything got very cold, very quickly and that there was WAY too much Swiss Chard. That was even after I omitted about a ¼ of what they sent us. I really liked the taste of the meal overall. You can pretty much add chorizo to anything and I’m a fan. This was very high quality chorizo too so I was super stoked. TJ was not as impressed as I was. He actually did not even eat all of his tacos and left a bunch of chorizo, which I was happy to take care of.

While we ate I had dessert in the oven which was a delicious way to end this meal. I teased the dish on Instagram yesterday…any guesses? All will be revealed on Monday in “It Came from the Internet”.

Overall I like the idea of Plated more than I actually liked this dish. I feel like there is a lot riding on tonight’s dinner. If we’re not impressed then I’m sure we will not be ordering again. I am glad that we tried it for the intro rate. It was worth the experience. I know that I will definitely continue to troll their menu offerings and add those dishes to my weekly menu. Many of them I’m certain that I can buy from Wegman’s for cheaper than $24.00 and get more food for my buck! With Plated my freezer will never get any love because while I did not think that it was a small portion, there certainly are not any leftovers.

Have you tried any of these types of subscription services or have any tips to ensure homemade meals throughout the week?

It Came from the Internet- Quinoa con Pollo

It Came From the Internet

Don’t worry lady, I think you’re going to like this

Happy Monday from Sweet Tea Cooking! I hope that everyone had a great weekend! This Monday I’m premiering a post that has been aptly named by my brother, “It Came from the Internet”. Every time that I say or write it I picture the letters written in green oozing letters and a woman screaming like a 50’ sci-fi film. I may have to get my in house designer (aka my husband) on that!

Basically, it will be a post where I actually attempt one of the many dishes that I have Pinned or have coveted from another bloggers site. Hopefully the finished product will not result in screaming women. I vow to be completely honest and post any “Pinterest Fails” that I create also. I’ve made many of my Pins but they are always within my comfort zone. I haven’t really branched out very much so this is where things should get interesting.

For the 1st installment of “It Came from the Internet” I made Quinoa con Pollo from Weird and Ravenous. You may remember it from #fangirlFriday a few weeks ago. I was so in love with the video that I just had to try this dish!

This dish wasn’t too far from my comfort zone but it did involve me using the blender when there wasn’t any ice cream in the house so it was a baby step. I was wildly impressed with the power of our cheap Walmart blender. I thought for sure jamming it this full of actual food would just blow the motor. All of the ingredients were completely blended in about 40 seconds…what else can I start blending?!

Quinoa con Pollo

This blender means business!

This dish did take about a full 30 minutes to pull together but it made so much food that we each ate two tortillas full and had a ton leftover that went immediately into the freezer. I thought this dish had a really lovely, fresh flavor that I would not have gotten from a jar of salsa or tomato sauce. I’m very interested in seeing what other things my blender can do! I also made a cilantro Greek yogurt to go on top which was a nice touch. We use Greek yogurt instead of sour cream so it’s just a matter of preference. This dish will definitely work its way into our rotation. It’s a great dish for a group of people or “eat some now, freeze the rest for later” (which I’m a huge fan of).

Quinoa con Pollo

I’m newly obsessed with peas

Who else has tried any new recipes lately? What did you make? Was it a keeper?

#fangirlFriday-Nerdy Nummies

Nerdy Nummies

#fangirlFriday welcomes Nerdy Nummies to Sweet Tea Cooking!

Good Morning and Happy #fangirlFriday! This week we’re throwing some Sweet Tea Cooking love at Rosanna Pansino, the brilliant baker from Nerdy Nummies! My brother introduced me to Nerdy Nummies a few weeks ago, he knew that this was right up my alley. She basically took two of my favorite things; baked goods and all things nerd and created a fun video series on YouTube. All of her baked creations are inspired by video games, movies, and comic books. This girl is going for intricate detail too! Her final products are always so beautiful and almost too pretty to eat! These types of sweet treats are what birthday parties are made of! She currently sits in the food porn category for me because I lack the patience to make such desserts. She has made a Sims inspired Key Lime Pie recently that I wouldn’t mind giving a go! My brother on the other hand is exactly the type of person that attempts these types of fun desserts…I’ll have to see if I can scare up a picture of the Witch Fingers (crazy looking Lady Fingers) that he made for Halloweenieroast 2013. **found the pic! see below for Matt’s Witch Finger cookies!

NN Fan Art

shout out to @Tentaclef00 for this adorbz fan art

Nerdy Nummies is a super cute show, she makes baking fun, and hopefully is encouraging plenty of people to get in the kitchen and make some of their own creations. On top of doing awesome things in the kitchen, she is a legit YouTube celeb! She was recently nominated for a Streamy in the Audience Choice- Series of the Year. Nerdy Nummies received a shout out in the September 2014 issue of Fast Company and receives some of the most adorable fanart ever!! I’m totally jealous of the picture drawn by her fan.

In case all of that didn’t make her a BFD for you just peep the video below where she actually got in the kitchen with THE SWEDISH CHEF AND MISS PIGGY to make some cookies for Muppets Most Wanted!!! How freaking cool is that?!

Thank you to Rosanna Pansino for creating Nerdy Nummies and showing us how to have some fun in the kitchen!!

What are some nerd inspire dishes that you’d like to make? Let us know in the comments section. I’m thinking of something along the lines of a “Gizmo’s Not After Midnight Dark Chocolate Cupcakes” with some Gizmo faces.

**Matt’s Halloweenie 2013 treat

witches fingers

so gross!!

Wecome “Small Biz Shout Out” to the Blog!

Good Afternoon and Happy Thursday from Sweet Tea Cooking! Today we are kicking off a new Thursday tradition! Welcome to the Small Biz Shout Out! Every Thursday we’ll feature 3 small businesses that we’re crushing on. It could range from restaurants to independently owned companies creating wonderful products out of a sheer passion. Supporting independently owned, local businesses has many benefits for the local community and economy. Please show some Sweet Tea Love by checking out their website or giving them a visit. If you have any product suggestions let me know. I love discovering new stuff!

DISCLAIMER: I am only featuring products that I personally buy, use, and love. IF I ever happen to get gifted any goodies I’ll let you know up front. Until that happens, which would be rad, this is the stuff that I’m spending my (and my husband’s) hard earned cash on!

  • If you’ve ordered a cup of coffee in Hampden, Fells Point, Hamilton, or Federal Hill in the past three years odds are fairly high that you’ve been “fueled by Zeke’s Coffee“. Even if you haven’t you’ve definitely seen one of their bumper stickers. They are the coffee of choice at most restaurants in the Baltimore area and for a good reason…the coffee is sooooo good. My personal favorite is Royal Blue Blend which is also organic and Fair Trade! Lucky for us you can purchase the beans by the pound in many of the restuarants that it is offered, many markets in the Baltimore metro area, and for those not in the Baltimore area you can order through their online store. While I know that many of us have made the switch over to Keurig machines I highly suggest ordering a few EkoBrew refillable cups so you can enjoy Zeke’s Coffee with your Keurig machine without sacrificing convenience…plus major Captain Planet points for creating less trash!

Captain Planet

  • Mill Valley General Store has the largest selection of local and/or organic foods of any other market in the Baltimore area. They label all of their produce, dairy, meat, and bulk foods not only with the price but the farm and area that it has come from. You know exactly where your food is coming from and are supporting small local farms. I personally love the transparency that they provide, no other market does this at the level they are. You can tell that they only stock the shelves with items that they are proud to sell. According to their website all of the meat is “grass fed, raised on family farms in Baltimore, Carroll, Frederick, and Howard Counties” and all items are growth hormone and antibiotic free. When it comes to the few shelves of packaged items that they do sell they, “strive to sell wholesome food without GMO’s, high fructose corn syrup, additives or dye”.  Less chemicals and additives always means a yummier meal! The quality of the food that I’ve purchased from Mill Valley always by far surpasses the food that I buy at any other grocery store. During my last visit they did not have any apples by the time I came out of the bulk food section a delivery truck pulled up and the most beauty honey crisp apples were available, how about that for fresh food?! TJ has been giving them rave reviews and they are really hefty. You never know what you’re going to get when you stop in and I kind of like that! They are also a pick up spot for the CSA at One Straw Farm, which I highly recommend. I was a member for years when I lived closer.
  • Really Raw Honey is a fairly new discovery for me. TJ and I have been working on decreasing the amount of “sneaky” sugar that we consume and when we cook replacing processed sugar with alternative sweeteners that are still natural and minimally processed. We’ve been using maple syrup and honey in some new ways! I’ve always purchased local honey for its health benefits but I hate the squeeze bottles. I know that honey never goes bad but if I can’t get it out of the bottle even with a spoon then it does me no good! I first noticed Really Raw Honey because I was in love with the wide mouth jar. I decided to research raw honey before making the purchase and there are some really huge fans. The avid fans claim that raw honey has even more health benefits than traditional honey. I figured I’d give it a go. When I first opened up the jar the smell was amazing. It wasn’t syrupy at alll, it was a really lovely, floral smell. Once I scooped the honey into my mug I noticed that it scooped with ease despite the fact that it looked solid. I’ve been using the same jar for two weeks and it still scoops as easily as the first day! There is a “crust” of all of the lovely things that would have been filtered out during processing of traditional honey and I admit the look can be a tad off putting. My first use I thought the tea bag had busted open. Thankfully it hadn’t and my afternoon tea time has been revived! Really Raw Honey has me as a new fan. I will never purchase any other honey again! Tea drinkers you have to try it!

    Really Raw Honey

    Tea time will never be the same!

Y’all Come Eat Now- Mama’s Specials

Mama's Specials

Only three ingredients!

I teased this sweet treat a few weeks ago on Instagram and on Twitter. In the second installment of “Y’all Come Eat” we’re fixing up a batch of Mama’s Specials. Mama Mona and I snacked on these after we made our lasagnas.

This dish is really hard to describe and the photos do NOT do it justice…do not buy generic marshmallows! It’s just one of those things that you’re going to have to trust me and actually try it for yourself. It is a salty sweet after school kind of snack that you should never had more than 3 of…unless you’re a fan of your dentist.

My mom’s been making this snack for as long as I can remember and her mom made it for her. This dish is so synonymous with my grandmother that we made this on the night following her viewing. As everyone was sitting around telling stories and looking at pictures Mama’s Specials kept coming up so my Aunt Lisa and I made up a batch. God bless Mama Mona for always having the necessary ingredients on hand. There were plenty of people in the room that had never tried them so this was a fun experience. They all politely tried them but I don’t think it went over very well. Maybe it’s something you’ve had to grow up eating…you guys can let me know if you’ve tried them and what your thoughts are!


  • Saltine crackers
  • American Cheese (I prefer Kraft singles…I know that it’s not even really cheese)
  • Marshmallows (NOT GENERIC)
Mama's Specials

Easy Peasy Lemon Squeezy!


  • Preheat oven to 375
  • Lay Saltines on a cookie sheet, salt side up
  • Tear the slice of cheese into quarters
  • Lay cheese on top of Saltines
  • Place marshmallow on top of cheese
  • Bake for about 5-7 minutes depending on how “done” you like your marshmallow
  • If you really like a well done marshmallow, broil for about 60-90 seconds
  • nomnomnomnomnomnom
Mama's Specials

Generic Marshmallows do not look pretty but they taste just as yummy!

#fangirlFriday- Weird & Ravenous

Good Afternoon and Happy #fangirlFriday from Sweet Tea Cooking! This week we are throwing some love at the production company Weird & Ravenous. W&R is made up of two best friends, Cleo Brock-Abraham and Julia Turshen. I just watched a cooking video (thanks to Shutterbean’s “I Love Lists Friday” post) that they produced for Honest Co. and it was shot so beautifully and the song is a personal favorite of mine so I was instantly hooked! I had to share it with my Sweet Tea fam right away!

 Lucky for us they have made 15 of these types of videos for The Honest Co and Food52 and they are all housed on Vimeo. Each one has a soundtrack better than the last. I will be adding all of these songs to my “In the Kitchen” playlist! All of the content that they create is downright mind blowing. Their videos will make you dance and will encourage you to cook a few dishes that are outside of your rotation. They make cooking with all fresh ingredients look so laidback that I immediately questioned why I haven’t been doing this all along! I will definitely be making a few of these dishes over the next few weeks. I’m dying to try the quinoa con pollo.

Weird & Ravenous also contribute a weekly collage of everything that they have cooked or ate in the course of the past week for Bullett. There is something so lovely in the simplicity of these collages. I am stunned by their unique mix of beauty in the simplicity meets everything can be fun meets homemade gourmet cooking.


Just one of the many gems doled out by Michael Scott

They also write a biweekly column for Medium called “Grilled Cheese, Please!” which fits right in with the theme of Sweet Tea Cooking. They describe their column as a “series that explores dinnertime by looking at an eclectic group of families.” It doesn’t matter if the family is cooking in or noshing on some takeaway; they want to write about it! They cover “everything from favorite food memories to never-fail dinner options”. It is so interesting to me to find out how people handle dinnertime in their own house. I love the concept of “Grilled Cheese, Please”!

Be sure to take a few minutes to check out all of the cool things that Weird & Ravenous (marvelous name!) are up to. You will not be sorry! Have a great weekend y’all!

Do you guys have any songs or albums that you like to listen to while you’re cooking? I pretty much rotate between some “so bad it’s good” pop music mixed with Michael Jackson, anything on my Otis Redding Pandora station, or some really mellow stuff like Simon & Garfunkel. It depends on what I’m doing I guess. Let me know what gets you pumped up in the kitchen in the comments. I’ll gather the suggestions to make a Sweet Tea Cooking playlist on Spotify!

“Y’all Come Eat Now”- Lasagna

Finished Lasagna

Y’all Come Eat Now- Lasagna!

Good Afternoon and Happy Wednesday from Sweet Tea Cooking! Today is the first post in a series that we call “Y’all Come Eat Now”. That’s how my grandma always called us to the table and that’s how I’m calling y’all to the Sweet Tea Cooking table! All of the dishes that will be featured on “Y’all Come Eat Now” are going to be family recipes that have been shared with me by both friends and family.

No Hair Net

Mona pointing out that I don’t have my hair wrapped…a big no no in the Bentley kitchen.

To things kick things off my own Mama Mona let me in her kitchen…with her…at the same time…THIS…ACTUALLY…HAPPENED…PEOPLE! As we touched on in an earlier post Mama Mona is a bit of a lone wolf when it comes to cooking. She likes to just do things her way and I get it. My parent’s ended up with a daughter that spent most of her 20’s referring to Chef Boyardee as her personal chef. My mom did show me how to make a grilled cheese so that’s how the “The Jessie Special” was born. Any can of Chef Boyardee and 2 grilled cheese sandwiches can be dinner for 2 and takes about 7 minutes to get on the table. My mom’s specialty dish is much more elaborate and iconic than mine. She has been making lasagna for about as long as I can remember. She said that she first started making it not long after she got married. My Dad liked Italian food and nobody in her family really made it so she looked up a recipe in a cookbook and took a crack at it. Well we’re all glad that she did! Mom would always have one ready for when guest came over or when we had a lot of people to feed at one time. They are a great dish to assemble, freeze whole, and bake as needed. These types of dishes are right up my alley! I love having something that puts a good homemade dish on the table without having to actually cook after a long day at work. It helps decrease our reliance on “The Jessie Special”.

I’m going to list the ingredients and directions exactly as Mama Mona did it. I will give you the warning right now that my parent’s house has 2 full fridges and 2 giant freezers so the Bentley’s have zero concern with food storage space. For those of us without all of that luxurious space may want to adjust the ingredients or (even better) share the cheesy, gooey wealth and pass a tray on to someone who could use it!

Mama Mona’s Lasagna
serves a small army

Granddaddy* sized Aluminum Baking Trays (2-3)

Large Mixing Bowls (2- one for cheese filling, one for meat sauce)

Lasagna noodles (2 boxes)

Ricotta (2- 3 lb. tubs)

Mozzarella , shredded ( 2- 32 oz. bags, reserve 1 cup for topping)

Parmesan, shredded (4 oz. bag)

Pasta Sauce (2- 67 oz. jars of traditional AND 2- 24 oz. jars of a flavor of your preference, reserve about a cup for lining your trays)

Italian Seasoning (Bentley’s are McCormick loyal but whatever you have is fine)

Ground Beef (6 lbs.)


We seriously used all of those items!


  • Boil water for noodles, about a tbsp. oil to keep the noodles from sticking and a few shakes of salt and  pepper, and cook per box al dente instructions (had to be cooked in 2 batches)
  • Once the noodles are done cooking run them under cold water so they do not continue cooking
  • Brown & drain ground beef (this needed to be cooked in 2 large pots there was so much meat)

    Those are some industrial pots to cook two boxes of noodles and 6 lbs. of meat!



  • Dump ground beef into a bowl once it’s done cooking and mix
    Meat Sauce

    Meat Sauce (with a little ricotta cheese)


So far so good!

So far so good!

While the noodles and ground beef are cooking  you can make the cheese filling

  • In mixing bowl dump 1 tub of ricotta, ½ bag of mozzarella, and ½ bag of parmesan then mix with hands. (I tried to avoid it but there is no spoon strong enough for this much cheese!)
  • Once that is fully incorporated then add the second tub of ricotta, rest of mozzarella (minus the cup you’ve set aside), and the rest of the parmesan and mix
    Cheese Filling

    This is where the real magic is!

  • Assemble! You can layer it up the way that you like but Mona recommends doing a double layer of noodles as the base.  Her tried and true method is noodle, meat sauce, cheese mix, noodles, meat sauce, and heavy sprinkle of the reserved mozzarella cheese and a few shakes of Italian seasoning

    Now it’s time to build these mofo’s!

  • Mona’s lasagna only had two layers of noodles due to the cheese, and meat sauce layers being so thick so adjust per personal preference

    Is there such thing as too much sauce?


    Everything is lined up, now it’s time to get your hands dirty!


    *Mona tip- If there’s any leftover meat sauce use it as spaghetti sauce for dinner and just freeze the lasagna’s for later.


    Cheese, cheese, and more cheese!

  • You can either wrap the whole tray with saran wrap and aluminum foil and freeze or loosely cover with foil and bake at 350 degrees for about 1 hour remove foil for last 10 minutes to ensure that the cheese topping melts
    unbaked lasagna

    Either wrap it for the freezer or throw this bad boy in the oven!

  • I found my mini pan to be so dense that it took about 50 minutes at 350 degrees. For a large tray I would maybe set the timer for an hour and evaluate if it needs to be baked for longer. For the big trays that we used I would think that they would take about 90 minutes based on how long my mini pan took.
Baked Lasagna

Never complete without a slice of garlic bread!

I hope that you guys get a chance to make Mama Mona’s lasagna. It was fun to finally learn how to make this myself. There are some great cooking sessions lined up for “Y’all Come Eat Now”.  I’m so excited to get into the kitchen with so many cool people! If you have a dish that you’d like to share and teach me how to cook let me know in the comment section below! The dishes do not need to have multi-generational tradition. Even if it’s a dish that you taught yourself and is important to you then I’d love to hear about it.

*Granddaddy is an actual measurement in my family. It’s a nice way of saying “big ass, ginormous, huge, el gigante”…you get the idea.

*Bonus recipe!
Jessie’s Garlic Bread

In a small bowl spoon about ½ tsp (more if you’re a bold person!) of chopped garlic and about 3 tablespoons of butter and microwave to melt. Brush melted butter on any available bread that you have and sprinkle with italian seasoning and bake for about 3-4 minutes as the lasagna finishes up then broil for about a minute once you take out the lasagna…keep an eye on it!!

Welcome (New Friends) to Sweet Tea Cooking!!

Julia Child quote

Julia Child is kind of a big deal at Sweet Tea Cooking.

It has been a crazy 2 ½ weeks since Sweet Tea Cooking has launched. We’ve reached 90 likes on Facebook and are still working to make our home on the world wide interwebz. I want to thank everyone for their support and enthusiasm. It has been such a great motivator for getting Sweet Tea Cooking up and running. This has been something that I’ve daydreamed about doing for some time and now it is actually happening! For our new friends I thought I’d go over what exactly Sweet Tea Cooking is and make a rare request for you to share and invite friends to like Sweet Tea Cooking on one of the many platforms that we’re posting on!

The heart of Sweet Tea Cooking are the cooking sessions titled “Y’all Come Eat Now” where I actually get into the kitchen and cook side by side with someone while they tell me about a dish that is important to their family. I still have plenty of open spots on the schedule so please let me know if you have a dish that you’d like to share!

For the rest of the week we’ll be talking food, food, and more food. A few times a week I’ll be posting some original content, other times I’ll be reposting some articles that I’ve come across, #fangirlFriday will focus on someone who we love at Sweet Tea Cooking- basically anyone who is living their dream and chasing a passion is right up our alley, and #saywhatSaturday will feature some cooking video tips and tricks that other people have shared with me.

Feel free to share any articles, recipes, or videos that you think the Sweet Tea family would like to see…heck any content ideas are gladly accepted!

Sweet Tea Cooking launched on what would have been my Grandma’s birthday and we sure hope that we’re making her proud! Be sure to follow and invite others to join Sweet Tea Cooking on WordPress, Twitter (@SweetTeaCooking), Instagram (Sweet_Tea_Cooking), Pinterest (Sweet Tea Cooking) and right here on Facebook!