November

Miss 

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SMOKNSASS

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As the Mother of 4 amazing children you find yourself in the kitchen more often than not. Yeah, I just said that! Someone's always hungry, needing a snack or wanting to know what's for supper. You learn pretty quickly to make the best of it and that's exactly what I've done over the years. I am an artistic person and love to create new things; whether it be on paper, hair and makeup or in the kitchen/behind my Traeger. I'm always coming up with new recipes or putting my own unique twist on the classics. There is something incredibly therapeutic about cooking that's done wonders for my mental health. I've struggled with depression and anxiety most of my life and when I'm going through a rough patch aside from watching a football game or sitting around a campfire at the lake, there's no better distraction then cranking some tunes and whipping up a killer meal that will have my family smiling through every bite!

Born and raised in a very small town in Manitoba, Shasta-Marie recently relocated to the city with her family. As they say "you can take the girl out of the country but you can't take the country out of the girl". Her one stipulation about the move was having the space for her grill. The backyard views may not be the same but the food is just as delicious!
Oh and... GO BOMBERS!!!!

Ann Beth is a self-proclaimed

︎Professional Cocktailian,

︎Amateur Griller, and

︎Bubble Bath + Champagne Enthusiast.

 

This Augusta GA native is a dog mom to multiple four-legged castoffs, having never met a dog she didn’t like. Ann Beth wakes up every day cultivating her philosophical precept #eatdrinkbemerryrepeat. She invites you to pour yourself a stiff drink + follow her on her Instagram journey @nakedepicurean.

One Pan Grilled Cod w/ Potatoes & Broccoli

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This is so simple & delicious !!

*Prepare grill for indirect cooking @ 400 F ( I use my Big Green Egg )

*Dry fish well

*Brush with unsalted, melted butter & season with Neilsarap Dayum (available here)

*Top with mixure of Prok Panko, shredded Parmesan and more Dayum, paprika and chopped parsley. Refridgerate

*Coat potatoes in olive oil in a cast iron skillet, season with Dayum

*Cook for 45 minutes or until tender, stirring a few times

*Add broccoli florets ( I use frozen then thawed ), then place prepared cod on top

Cook until temp of fish reaches 145F

Serve & Enjoy