As the Florida heat rolls in and tropical weather kicks up our afternoon rain forecast, our barbecue cravings skyrocket and we're all amped about using the grill. Those perfect char marks, that smokey flavor..... and then the flood gates open. If you experienced this on Memorial Day Weekend, you're not alone. I had some time to get creative and keep that same dinner vibe with some indoor options. Simplicity at it's finest. 

Pulled Chicken | CrockPot Edition
Ingredients - Four Chicken Breasts, One Bottle of Your Favorite BBQ Sauce, 2 Tablespoons Worcestershire Sauce, One Sweet Onion Sliced, 1 Tablespoon Sweet & Spicy Grill Seasoning,  1/4 cup brown sugar, 1/2 Teaspoon Garlic Powder

Cook in Crockpot on Low for 5-6 Hours. Shred with fork and serve in Hawaiian Rolls with Chopped Dill Pickles or Slaw.

Peach Crumble

Ingredients- One Yellow Cake Mix, Vanilla Bean Ice cream, 2 Cans of Peach Pie Filling, 3/4 Cups Unsalted Melted Butter, Cinnamon Sugar Mix, Caramel Drizzle
​
​1. Oil the glass casserole dish and preheat oven to 350.
2. Pour peaches with heavy syrup in the bottom of the dish. 
3. Sprinkle Cake Mix over the peaches.
4. Pour melted butter over the top evenly and sprinkle with cinnamon sugar mix.
5. Bake for 55 minutes or until golden brown.
6. Drizzle with caramel sauce and serve with a scoop of vanilla bean ice cream. 

Thanks for checking out the blog. More coming soon!

​-Jess Serwanski, Director of Operations & Community Development

Craving that late night Hibachi order we were so spoiled with in the past? I had no idea that this would be something that I actually took for-granted, but it is. Every Sunday night following our weekly service, ten minute pick-up time for that salty shrimp or chicken hibachi order with extra white sauce.... $10. A few weeks into quarantine, when the flexible dinner schedule had officially reached random midnight meals and sleeping in until 11AM... I had to have some hibachi and I literally experimented until I had something.

PINEAPPLE FRIED RICE
Ingredients | 1/2 can Diced Pineapple, 2 Cups Jasmine Rice, 1/2 Sweet Onion Diced, 1/2 Cup Veggie Medley (chopped carrots, peas, peppers), 1 Cup Soy Sauce, 4 Cloves Garlic Minced, 1/3 Cup Sesame Oil, 2 Tablespoons Rice Vinegar, 1 Tablespoon Brown Sugar, 2 Tablespoons Honey, One Egg, Tablespoon Unsalted Butter, Olive Oil to Fry

Day 7001 and I have officially baked 6 cakes to gift to friends and family in under a week. This week's inspiration was an excessive number of red apples and oranges that I couldn't possibly see go to waste. I'm a serious sucker for Pinterest recipes and I usually use them as the base for the recipe and then take on my own spin. Here are this week's masterpieces!

ORANGE BUNDT CAKE
Cake Ingredients (7.5 inch bundt) | 1.5 cups flour, 1.5 tsps baking powder, 1.5 cups granulated sugar, 2 eggs, 3 tbsps milk, 3/4 cup Vo-Lasalle Orange Juice, 1/2 cup vegetable oil, 1 tsp vanilla, orange zest from 3 oranges, pinch of salt

ORANGE GLAZE
Glaze Ingredients | 1.25 cups powdered sugar, 3 tbsps orange juice, 1/2 tsp vanilla

INSTRUCTIONS
1. Preheat to 350 degrees. Grease Bundt Pan. In medium bowl mix all cake ingredients. Pour the batter in the bundt and bake for 35 minutes. 
2. Let cool on stove top for fifteen minutes. Then gently take out the bundt cake and drizzle with orange glaze and powdered sugar.

Easter Week called for outdoor dinners and tequila cocktails. Grilling in Florida always calls for a beachy drink filled with citrus notes and a little kick. The grill has been calling my name this week. The past few weeks have felt like comfort food and cozy sweatpants, but today feels like full-on summer (my favorite time of year). It's time for a tan, a summer dress and the smoky flavors on my rickety gas grill. 

What's the key to flavorful dishes on the grill?  A killer spicy rub and sweet marinade- paired with a little patience, hence the beverage. This week, I've been leaning into a Sweet Carolina BBQ Sauce and a new Sweet Heat Rub from Gaffs that will clear out your sinuses from its punch to your nose. Choose your poison- a sweet marinade and a strong rub from home. Yes- sometime's we'll provide entire recipes with all of the little details, but what I love most about cooking- is that no dish is ever the same. So this week- be inspired to master your favorite grilled dish, and choose items from your currently stocked pantry!

Germs. People. Crowds. Exposure. We all have a heightened sense of anxiety when visiting our local grocery stores in this season. How can we remain safe while still keeping our pantries stocked? 

1. DEVISE A PLAN. Make a grocery list- not on your phone, on actual  paper. Make a plan and stick to it. Paper lists allow for you to skip the germs spread from your phone screen and onto new spaces at home. 

2. CHOOSE YOUR PLATFORM.  Personally, Publix is overwhelming to me right now. I've opted to shop locally with Gaff's Meat & Specialty Foods via their new curbside option. Their products are available on Facebook and a simple phone call is all you need to make your order. Super quick turnaround time and the perk of shopping local! If you try Gaff's this week- order a slice of Devil's Food Cheesecake... Indulge. You deserve it.

For vegetables, I've been visiting Kelly Crump at Vo-Lasalle on Thursdays to pick items for the week. They have honey, fresh squeezed orange juice, snap peas, tomatoes, onions, and sooooo much more. 

If you're not comfortable with these options, you can venture out to your local Publix or Winn-Dixie store in town for supplies with a few extra precautions in place. If you're up for trying delivery, check out Shipt online for grocery items delivered to your door. Still not comfortable? Maybe you know a local restaurant owner who is selling a small list of grocery items for curbside pickup? The Table Restaurant and 4-Rivers are two that I know of.

It's Day #24 at home for the Collective Staff and like most of you, we've taken some time to slow down, regroup, clean, cook, exercise and explore. But if you're like me, this rainy Sunday forced you into a slump. I'm a Florida girl so I usually love the rain, summer storms, the smell, the calm, not today. I felt myself sinking into the couch slowly, trapped in my home- no motivation to move. It's somehow 5PM and all I've accomplished is 10 reviews online... Lord help me. 

So here I am-- digging through the fridge for something... anything to inspire me. Lemon, Garlic, Mushrooms, Pasta.... always cheese. I made a comfort meal, something you'd find at Carrabba's for a quarter of the price in my own kitchen. Mixing spices, chopping fresh veggies, singing Norah Jones songs while the rain drips on the windows... that' my jam. I was able to reset my mood through a perfect meal for one.

I'm here to challenge you to find your reset button. I sure as hell don't expect you to be up at 7AM running a marathon and making a killer breakfast for your family of five, but let's start small. I challenge you to find your sense of creativity today. Think about your options, make a choice and embrace it. Whatever that means for you- take it in and set a plan or an outline. You might get something out of it. Time is on your side today.

What a magical day and amazing event! thanks to everyone who joined us for our largest and most successful Easter Sunday yet. After two sell-out brunches, we held an intimate Baptism Service back at our temporary meeting place, The Table. We had many people ask if there would be a video or transcript of the Easter Sermon. We have included both below in this blog post. Please feel free to share and use however it can be helpful to others. 

This is the sign on the door to the balcony in the Air BnB where we’re staying in St. Louis for GC 2019. “Welcome! - NO GUESTS ALLOWED.” At first this was funny. It’s not funny anymore.