Feet Under My Table

Lemon Buttermilk Pie

Leslie J Watkins — Tue, 21 Apr 2026 16:10:25 +0000

Have you heard of a lemon buttermilk pie? or eaten one? Since finding and enjoying P Allen Smith’s buttermilk pie –a custardy version of pecan pie–I need more buttermilk pie in my life. This lemon buttermilk pie ticked all the boxes. A great lemon pie. Check. Custardy deliciousness provided by the buttermilk. Check. Homemade crust happened here, too. Check. Or perhaps…check, check, check. Oh, my goodness. Adding this lemon buttermilk pie recipe to favorites was a no brainer… Now, if you want to make this in a frozen or roll out ready made pie crust, you will find no judgment here. Because I knew that any version of buttermilk pie would rise to the occasion of homemade, that’s what happened here. You choose. Gather all your ingredients and prep first…you know the drill. With fresh mint readily available, add a bit to decorate the pie. Be careful with the lemon slices…pat dry and add just before serving to prevent the lemon juice from melting the crust on the pie. Enjoy this pie at room temperature right after cooling or chilled with fresh whipped cream or a dusting of powdered sugar. Either version is delicious. Now–you choose your favorite version. So…are you more of a pie lover? or a cake lover? For me…pies were what was made for celebrations. Chocolate pie, chess pie, coconut pie or pecan pie were what donned our serving tables. Hmmmm…I may have to share those favorite recipes with you…right? But this lemon buttermilk pie may be right up there with the pecan buttermilk pie. This one may be added to the Mother’s Day menu along with a lemon blueberry salad and Salmon Wellington. How about you? What will you serve with this lemon pie? Enjoy this one, friends!

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Salmon Wellington

Leslie J Watkins — Tue, 14 Apr 2026 17:14:18 +0000

I don’t know about you, but Beef Wellington is always a special favorite dish created by my niece or sister. But, have you had Salmon Wellington? When I ran across a recipe suggesting you use salmon? Oh, my! Yes, please. Some of the ingredients I discarded and added in others to take it up a notch. You may have seen me share it in the VUE magazine here. But, a recipe card here felt fitting…with more details to help you create this one. Tips in creating Salmon Wellington First, make it easy on yourself and buy the deboned, skinless salmon. If you can buy salmon fillets that are about 5 to 7 oz, then buy four of those and save yourself a bit of time. If you are great at removing the skin and bones from salmon, go for it. Just cut the salmon in 4 equal portions. Next, I found using fresh spinach didn’t produce as much water content which kept the pastry from being soggy when baked. That’s a win in my book. Then, you’ll need to thaw the puff pastry and soften the cream cheese when getting ready to create these. Measuring and prepping all ingredients is the most important place to begin. Everything just seems to go better when everything is measured, minced, juiced, zested…you get the idea. One other thing–decide if you want your filling to be on top or bottom of the salmon in the pastry…the way you add it will determine how it bakes. If you want the filling on top in the pastry after baking, place it underneath your salmon…and if you want it on the bottom, add it to the top when creating. You will actually wrap the wrapped pastry over the top and then flip over to add crosshatch marks and bake. So, let’s begin… I am so very thankful I gave this Salmon Wellington recipe a try. It is NOW on my favorites list for special occasions. The flavors of lemon and dill are perfect for spring entertaining. Don’t you think? One of my favorite parts of this recipe? Add them to food saver bags in the freezer to enjoy again later. Make ahead. Rewarm in the oven until they are warmed through and crispy. Steer clear of the microwave for rewarming…they will be soggy if you do that. Don’t skip the lemon dill sauce either. An incredible addition, for sure! I think this recipe will be served for a Mother’s Day lunch…add a fresh salad and a lemon buttermilk pie. I think this may be my best menu ever. Need more fish entrees? I got you. Happy Baking, friends!

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Parmesan Bread Sticks

Leslie J Watkins — Tue, 07 Apr 2026 14:50:49 +0000

Every now and then a different form of bread adds a lift to your menu. These Parmesan bread sticks are so quick and easy…and OH, so good! Simple ingredients. A quick put together to create a surprisingly delicious bread that pairs so well with soups, salads, or an Italian entree. Plus, it just makes the meal feel more special. If you missed these in the Vue magazine here you go. Parmesan bread sticks to elevate to your menu. Stand in a glass for a different way to serve them. A different take on how to create and serve Parmesan bread sticks. So good…so easy…and the perfect addition to the menu. Such an easy new twist on serving bread for all the gathering you may have. Hope you give these a try. My family is in love. Here are more of my favorite breads if you need to add more to your menu. Don’t forget to pin them! Happy gathering with feet under your table, friends,

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Chocolate Chow Mein Bird Nests

Leslie J Watkins — Tue, 31 Mar 2026 18:00:30 +0000

This is a great showstopper dessert that everyone will love. We do eat with our eyes first, right? Well, these chocolate chow mein bird nests will please everyone’s eyes and their palette. They tick off all the boxes for creativity and flavor. Featured in this month’s VUE magazine, I thought those of you who may have missed it may love the recipe. Last week I shared the Cocoa Krispies bird nests created in a muffin tin. But these give you more of realistic look at a birds nest which I love. Have you ever made chocolate chow mein bird nests? These are SOOOO fast and easy, that including the kids in these creations will be perfect. First, measure your ingredients out and cover a baking sheet with parchment. Next, add your chocolate chips and peanut butter (or other flavor of your choice) chips to a microwave safe bowl and melt on low setting, stirring often until til the mixture is melted and smooth. Add in your chow mein noodles and mix to coat. Drop by spoonfuls onto the parchment paper and then indent the center of each “bird nest” and add 3 Cadbury mini eggs to each nest. Just add to the fridge to chill and firmly set. Can you believe how easy that is? I simply store them in a cookie jar or tin with parchment paper in between to keep until ready to serve. You can keep them in the fridge, too. A great way to celebrate Easter! And a different way to enjoy those mini Cadbury eggs. Use as centerpieces for your place settings…or wrap in clear bags with ribbon to tuck into Easter Baskets. This one will be one you want to pin, save and create. Happy Easter!

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Cocoa Krispies Bird Nests

Leslie J Watkins — Tue, 24 Mar 2026 15:16:15 +0000

I love a creative way to use food for decorations and still be enjoyed as part of the meal. As I was looking for ideas to decorate my Easter table, these Cocoa Krispies bird nests were adorable. Also? I know that those who have their feet under my table will enjoy the chocolate AND the peanut butter flavor that these nests offer. What I love about this recipe? It is so quick, easy and delicious. Plus, you can make them ahead and keep them stored in an airtight container in the fridge so making ahead is genius. Have you made Cocoa Krispies bird nests? I have made different recipes of these before…some from chow mein noodles…and now these. These are made with cocoa krispies, peanut butter and chocolate chips. And then, of course, filled with those great Cadbury Easter eggs. Most of us have a muffin tin and that’s the only equipment you really need other than melting ingredients in the microwave. Without further ado, here’s the recipe. Aren’t they the cutest? I love how the Cocoa Krispies add a bit of crunch even after adding the chocolate and peanut butter. Since they are made from rice, they did not create issues for our gluten sensitive friends which was a win! After adding back to the fridge to harden, remove them from the muffin tin and add to an airtight container to store in the fridge or freezer. These are so loved by all. Happy Easter baking, friends! Thanks for joining me here,

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Carrot Cake

Leslie J Watkins — Tue, 17 Mar 2026 14:58:59 +0000

Easter dinner seems a bit more festive with a carrot cake on a stand to celebrate. A welcome dessert for spring that just seems to be a favorite one for those who have their feet under my table. Is carrot cake a favorite of yours? Featured in the Vue magazine, it just needed to be shared with all of you here. Spring always means a great carrot cake needs to be added to your menu. Are you a true carrot cake lover? Now when you add fresh grated carrots, coconut, pineapple and pecans into the batter, you have great carrot cake. Then, add cream cheese frosting between the layers and coating the exterior to provide a perfect launching pad for decorating. Nuts, carrots, and carrot leaves make this one perfect for Easter gathering. Full of flavor, this cake never disappoints. Even if there are those who aren’t a fan of coconut or nuts? For some reason this cake is loved. Here’s the recipe: Finally, a perfect dessert to end your Easter gathering…or for any celebration, truly. Or simply to share with tea for those who have their feet under your table. I don’t think they will turn this one down… Are you a carrot cake fan? This recipe is a keeper…and plans to make another for the Easter dessert will be added to the menu. Have fun with the creativity to decorate it. Then it becomes beautiful and delicious! After all, we do eat with our eyes first, don’t we? Here are a few favorite tools to create and serve this one: Hope you enjoy this one, friends! I’d love to know if you make this one in the comments. It does my heart good to know if you’ve given recipes a try. Here are more ideas for planning your Easter menu and gathering. Happy Spring,

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Gluten Free Sprite Biscuits

Leslie J Watkins — Tue, 10 Mar 2026 19:21:19 +0000

There are times when the sprite biscuits or crazy biscuits have to be prepared. It doesn’t have to be for breakfast or brunch. They are often made for those who have their feet under my table for lunch or dinner. But, when there are those who have difficulty with processing gluten here? Then a recipe for gluten free sprite biscuits had to be created. Until I began to understand the differences of baking with the different gluten free flours and mixes, I realized that just switching out the same amount of flour or mix as an original recipe didn’t quite work. So, making a great gluten free sprite biscuit was the goal. Since the recipe only has four ingredients and one of them, Bisquick, finding a gluten free one was easy. Same amount of sour cream was added to the Bisquick. Here’s where I needed to pay close attention. If you know what the dough should look like with a regular mix, then watch closely when you add in the sprite until the dough appears to be the same consistency as with the original mix. The dough is more of a batter that still scoops and holds it’s shape after using an ice cream scoop. You can see the consistency in the photo in the recipe care. That meant adding TWICE the amount of sprite. Their consistency and light and fluffy texture were perfect. But, what I found? Because of the additional amount of sprite, they were a bit sweeter. My taste tester husband LOVED the flavor and I was told NOT to change it. Although I haven’t tried it yet, if you want to use half seltzer water and half sprite, you would still get the lift and activation from the carbonation and less sweetness to this version. Goal achieved. Those who have gluten sensitivity and those who had no problem with gluten inhaled them. It was wonderful to see that they were loved and enjoyed. Heart happy moment. So, won’t you just print this one off or pin it and save it to a file for those with gluten sensitivity who have their feet under your table? Breathe a sigh of relief that YES! You can serve everyone biscuits with jam or gravy or just by themselves. A wonderful feeling. Here’s the recipe, friends. If you need more gluten free recipes, here are a few of my favorites: And if you need some jam to serve with these biscuits? I’m your best friend. As more and more friends and family have begun to have more food allergies, I love being able to provide a great dining experience with familiar foods that help provide normalcy at the table. Once you play with regular recipes and adapt to make them taste and serve the same, very often guests won’t be able to tell the difference. It just becomes great food enjoyed each and every time. Hope this helps with those you may be serving. Here’s my favorite tools to bake these. Meanwhile, my husband is happy, smiling, and has a new option for biscuits. I’ll take that. Thanks for joining me at the table, friends,

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Southern Graces- Last Respects

Leslie J Watkins — Tue, 03 Mar 2026 15:56:02 +0000

Southern traditions include last respects for those who have passed and care for the family and friends left behind. How can you do that?

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Bananas Foster

Leslie J Watkins — Tue, 24 Feb 2026 13:47:12 +0000

Many years ago when I was pregnant with our first child, my husband and I went on a business trip to New Orleans. His boss took us to the famous Brennan’s Restaurant for breakfast. There on that menu was my first introduction to Bananas Foster. Do you love Bananas Foster? I think it is by far one of my favorite desserts. Did you know that it originated from that very restaurant? Here’s the story about that dessert from their website: “Bananas were not introduced to North America until sometime after the Civil War. Some decades later, when widespread consumption took hold, New Orleans became a major center for banana imports from Central and South America. In 1951, with ever an eye for publicity and the promotion of his city, Owen Brennan challenged his chef Paul Blangé to create a dish featuring the fruit. The dramatic, flambéed result is now the most-ordered item on Brennan’s menu. It is not unusual for guests who have dined elsewhere to arrive just for a dessert of Bananas Foster. The dish was named for Richard Foster, a friend of Owen Brennan and the chairman of the New Orleans Crime Commission, on which Brennan served.” I love the history of a good recipe. Don’t you? When I was teaching foods and culinary classes, we had a culinary school visitor who created this recipe for my classes. Using rum extract to flambé, rather than rum, it was an exciting experience for kids to watch and divine to sample. Perhaps because my husband is allergic to all raw fruits and vegetables…bringing this recipe home just wasn’t in my radar. But, when I created it to share in the VUE magazine? My husband decided to taste…and LOVED it! So simple, elegant, and a memorable experience. You have to try it if you haven’t! Although it may look or sound intimidating to make…trust me! It’s easy. You can watch me flambé it here! Since New Orleans and Mardi Gras are always a focus in February, I thought I would share the Bananas Foster recipe with all of you here who like to save my recipes. Hope you surprise those who have their feet under your table with this recipe! So decadent and delightful! Surprising and memorable if you make this one. Won’t you let me know if you give this one a try? If you need other favorite southern dessert recipes, try these: Thanks for joining me at the table, today. I’m truly thankful for your presence here. And your comments? Treasured.

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A Time to Rest and Reset

Leslie J Watkins — Thu, 19 Feb 2026 02:09:34 +0000

We are in the second month of a new year and time for a bit of reflection, rest and reset here. A few months ago was an unraveling of sorts. An after surgery release from my surgeon and finishing physical therapy should have restored everything back to normal, right? Well, not exactly. Although I am doing great, there was an overwhelming expectation that “normal”, whatever that was, should have been on my doorstep. When the unlocking of the door happened with no restrictions…that’s when I knew I needed a bit of rest and reset. Finding a place to do that was the next thing on my agenda. Even my husband said I needed to rest with no distractions. Perhaps among your plans are changes in the new year or resolutions of sorts. And, now into February, you may be reanalyzing those resolutions, right? Adding a time to rest and reset may be among your list. Just to rest and reset. No deadlines. No “look what needs to be tackled” here. Simply a “let’s pause and let things go for a few days” was what was ordered. Truthfully, most of the unmet expectations were simply created by me. Isn’t that how often happens for us all…when the expectations before us are created by us? Creative projects that had been planned; deadlines for writing; events to attend; closets to clean; zinnia seeds to harvest; garden beds to clean; plants to repot; seasonal decor changeout; season prep; and recipes to make to name a few. What I felt I should or could be doing were just beyond reach. The overwhelming sense that every decision was paramount needed to be calmed. The overactive brain with unrealistic “to do” lists needed to be halted. In my heart I knew that I needed “down” time. Which seemed quite ridiculous since most of the past months had been recuperating time. But, really? To get away in a cabin in a wooded state park–by myself–was welcome. No frills. Simple and clean. The TV never turned on. The craziness of life put away for a while. A face full of lists and decisions removed. Putting away the phone. Sleeping, journaling, praying and resetting the goal. And that happened. Only out of the cabin to take in a bit of fresh air, sunshine and meals happened. Hours of writing in my journal, quiet time, prayer, music and rest were the agenda for 3 days. And the result? More ease when I returned home. A continued need for stillness and quiet time. You see? We all have times when for everyone’s well being we need to take the time to pause. Rest. Reset. Trust me. It doesn’t have to be fancy. You don’t need entertainment to refill. Even if it’s a chair on the back lawn or a walk in the woods or a stroll through a park. Just a quiet stillness to calm your heart. Even a simple break from meal prep was enjoyed. But, goodness, if you plan to rest at this park, be prepared for portion control. This was the first night’s dinner. This is the way you order the fried chicken…no substitutions…out of the oven to the table like this. UNLESS you are in a group and then it’s all served in bowls and platters, family style. Oh, my! Giant City Lodge’s food was amazing…but, smaller meals and less of them were sufficient after the introduction to caution. Back at the cabin? No computer. No social media. Not even a microwave or fridge to make you want to reheat leftovers allowed. You see… Never fear…everything will be there when you return. So, if I am speaking to someone today? Is it time for you to step away…take down time to rest and reset? Especially with a new year in fast pursuit? I realize that for many with heavy workloads, full houses filled with kids, homework, athletics and events that this may seem an unattainable goal. But, I challenge you to make choices that will be better for you AND those you love and provide care in your home. Look for ways and times to calm the noise in your head that prevents rest. And, may I add…alone time? Not a girl trip where the noise adds more to the processing of life. At least, that’s what works best for me. Extend yourself grace. Some thoughts from stepping away… Do you need a rest and reset? Think about how a rest and reset happens for you. What fills your tank? Renews your heart? Makes you the best version of yourself to give to others. Everyone needs the best you. Then please take time to do that. Everyone will benefit from it. A great way to reset and restart. After all spring is just a few weeks away. Before the season change adds activities to accelerate your life…pause, reflect…recharge. Cheering for you on the sidelines. Thank you for joining me here,

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