florida Archives - For the Love of Food

Beach Themed Coastal Christmas Tree

Nicole Hood — Thu, 02 Dec 2021 08:09:15 +0000

It’s time for the annual Christmas Trees on Parade hosted by Terri from Christmas Tree Lane .

This fun Christmas Tree hop features 7 bloggers and their Christmas tree creations and ornament giveaways.
Scroll down to see my Beach Tree from this year and to enter to win my themed ornament.

I am from Florida and last month we were lucky enough to travel home to the Florida Panhandle to see my family for Thanksgiving. We had a wonderful time and one of my favorite memories is taking my kids to the beach. There is really nothing like it. The smooth white sand, the cool air, the blue green ocean, the ocean life and birds everywhere, and our favorite, the shells!

So naturally for this year’s Christmas Trees on Parade I wanted to make a Florida Beach Tree.

I used a small white tree that reminded me of beach sand and placed it on a table with a light blue holiday blanket and a white fur table runner to represent the beach.

I added a few large shells and decor on the blanket and base of the tree and then decorated with a variety of shells, beach themed ornaments, and handmade trinkets

and decorations from our visits to Florida.

Scroll down for more details on our beautiful Beach Themed Christmas Tree and tips on creating your own themed mini tree.

I adore special mementos on family trips so every year we have celebrated Christmas in Florida

we made an ornament filled with sand and shells from the nearby beach. This is what first inspired my beach tree.

So if you have a special ornament from a trip or family memory or tradition start there and see what themed tree you can create with it!

Every year we add a new ornament (or two or three) and this year I found my ornament at the Pensacola Farmer’s Market.

It is a resin filled ornament with sand and shells and it looks perfect front and center on my beach tree!

Other special ornaments were added such as these market finds from Florida.

Color is good too! I decided the look of this tree would be white and blue but you can make a bright and colorful beach tree too!

Think summer vacation or kids at the beach theme and add colorful flipflops, fish and animal ornaments along with photos of your family at the beach.

I have a small box of these plastic gold shells that I call my “fillers”. They fill in empty spaces, add some color, and are also good for adding to the back of a tree.

Tip: some mini trees will tip over if they are too heavy on the front so be sure to always add ornaments to the back too.

I had other fun beach ornaments that were too big for my little tree but too cute not to display. I added them around the tree as decor. How cute is the beach Santa?!

Since the base and tree are white I simply added a few large shells around the bottom. No tree skirt needed!

The final touch? A large sand dollar (I found this one while snorkeling) to top the tree. A starfish would also be a nice topper.

This beach tree brings a smile to my face every time I walk by it!

It represents myself, the Florida girl who loves the beach, and also my kids and the beach trips and memories we have made together!

Enter to Win!

I am giving away this festive sequin fish ornament this week!

All you have to do to be entered to win is leave a comment on this post and include your email. I will randomly choose a winner on Friday December 10th.

Be sure to check out the lick up below to see the other Christmas Trees on Parade and enter their giveaways!

The post Beach Themed Coastal Christmas Tree appeared first on For the Love of Food.

Smoked Tuna Dip Appetizer

Nicole Hood — Fri, 15 Sep 2017 14:30:00 +0000

Well, we are officially in Texas but lucky for us we had a fantastic Florida vacation back home before our big move! As we always do, we pigged out dined on delicious Florida seafood our whole trip. One of our favorite seafood dishes was Smoked Tuna Dip.

This trip we had the Smoked Tuna Dip at Bric a Brac and Lulu’s in Destin.

Check out both restaurants. They are amazing!

My husband and Ava could seriously devour a whole bowl of this stuff on their own so I knew I wanted to make it at home!

Our traditional family dinner at Acme Oyster House in Destin.

My Uncle Bill, pie baker and meat cooker extraordinaire, is the one who shared his Smoked Tuna Dip recipe with me and it was a hit with the whole fam -including the kiddos!

Picking up some fresh tuna, shrimp, grouper, and a basket full of other delicacies we just had to have from Joe Patti’s Seafood Market in Pensacola. I make it a point to stop here every time I visit Pensacola {you should too}!

Sweet Stella was fond of the giant lobster and the free kid’s gelato too!

You can smoke your own tuna on the grill or even bake it and add some Liquid Smoke.

Smoked Tuna Dip

Ingredients

1 lb yellowfin tuna steaks smoked then shredded
1/2 cup mayo {I like Duke's}
1/2 cup cream cheese softened
2 tbsp green onions diced
1 tbsp Worcestershire sauce
1 tbsp garlic diced
1 lemon juiced and zested
additional lemon wedges for garnish
chopped parsley for garnish
diced tomato for garnish

For optional marinade:

2 cloves garlic diced
1/4 cup teriyaki or soy sauce

Instructions

To smoke your own tuna:

Chop tuna steaks into cubes and add to a ziptop bag.
Add marinade and refrigerate overnight.
Preheat smoker {we use our charcoal grill with wet wood chips}, cover, and cook over indirect heat until the tuna is flaky and cooked.
Remove and cool completely.

For the dip:

Add all ingredients to a large bowl and mix until creamy.
Place in the fridge until ready to serve.
Scoop into a bowl and garnish with diced tomatoes and parsley.
Serve with crackers or pita chips for dipping and extra lemon wedges on the side.

Notes

*No smoker? You can also bake in the oven and add some Liquid Smoke for flavor.

You can buy already smoked tuna or smoke your own tuna steaks.

If you want to smoke the tuna add the chopped tuna steaks to a ziptop bag.

Add marinade and refrigerate overnight.

Preheat smoker {we use our grill with wood chips}and smoke the tuna

on low heat until flaky and cooked.

Let the tuna cool completely then shred.

Now time to mix in the tuna ingredients!

Add all ingredients to a large bowl.

Mix until creamy then refrigerate.

To serve:scoop into a bowl or a plate.

Garnish with diced tomatoes and parsley.

Serve with crackers or pita chips for dipping and extra lemon wedges on the side.

Be careful- this stuff is so good it’s dangerous!

You may eat the whole plate yourself !

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Sweet Florida Orange Breakfast Bread

Nicole Hood — Sat, 07 Feb 2015 04:17:00 +0000

We received a surprise package delivered to our door last week: a box of freshly picked oranges from Hale Groves as a New Year’s gift from a thoughtful family friend. Ashton and Ava immediately dug in and shared an orange {or two} and I started to brainstorm recipe ideas to use the juicy Florida oranges. I came across numerous recipes for orange cakes, muffins, and breads but the final recipe I baked up was this perfect Sweet Florida Orange Breakfast Bread. It is moist, fresh and absolutely delicious for breakfast {or dessert..or even a snack}!

My two loves enjoying their oranges.

What a sweet delivery! Nothing better than oranges straight from the grove.

Sweet Florida Orange Bread

Makes approx 2 regular loaves of bread or 5-6 mini loaves.

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk at room temperature
1/2 cup freshly squeezed orange juice
2 teaspoons pure vanilla extract
1/2 pound 2 sticks unsalted butter
2 cups sugar
4 eggs at room temperature
1/4 cup orange zest

For Simple Syrup:

1/2 cup freshly squeezed orange juice
1/2 cup brown sugar

Instructions

Preheat oven to 350°F.
Grease and lightly flour loaf pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.
In a large bowl, use a mixer to beat the butter until creamy.
Blend in sugar and beat for a few minutes until light and fluffy.
Mix in eggs, one at a time, and orange zest, and beat until well incorporated.
With mixer on low, slowly pour in 1/3 of the flour mixture.
Mix in half of the buttermilk mixture.
Blend in another 1/3 of the flour mixture and remaining buttermilk mixture.
Add remaining flour mixture and mix until just blended.
Divide batter between prepared pans, filling about 3/4 full, and bake for 30 to 35 minutes (45 minutes if using a large loaf pan) or until a toothpick inserted in center comes out clean.
While loaves bake, prepare orange simple syrup.
Stir together 1/2 cup orange juice and 1/2 cup brown sugar in a small pot. Bring to a boil over medium heat while occasionally stirring, then reduce heat and simmer for a few minutes. Remove pot from heat and set aside to cool.
When cakes are done, cool for 10 minutes before turning out onto wire rack. Set rack over a sheet pan or piece of foil, and using a brush or a spoon, soak each cake with simple syrup. Allow to cool completely.
Store in an airtight container or wrap tightly.

Notes

I used 4 whole small oranges for this recipe.
Recipe adapted from: http://www.fivehearthome.com/

Start by washing and slicing the oranges in half.

Next zest the peel and then juice the oranges.

You should get about 1 cup of juice total.

Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.

Also in a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, use a mixer to beat the butter until creamy.

Blend in sugar and beat for a few minutes until light and fluffy.

Mix in eggs, one at a time, and orange zest, and beat until well incorporated.

With mixer on low, slowly pour in 1/3 of the flour mixture.
Mix in half of the buttermilk mixture.
Blend in another 1/3 of the flour mixture and remaining buttermilk mixture.
Add remaining flour mixture and mix until just blended.

Divide batter between greased and floured pans, filling about 3/4 full.

Note: I filled way to high in this pan and it overflowed. Thank goodness I put a baking sheet underneath to catch the drips!

Bake at 350 degrees for 30
to 35 minutes (45 minutes if using a large loaf pan) or until a
toothpick inserted in center comes out clean.

For the orange simple syrup:

Stir together 1/2 cup orange juice and 1/2 cup brown sugar in a small pot.

Bring to a boil over medium heat while occasionally stirring, then
reduce heat and simmer for a few minutes.

Remove pot from heat and set aside to cool.

When cakes are done, cool for 10 minutes before turning out onto wire rack.

I only had 2 mini loaf pans but used these cute ramekins too.

They make the perfect sized mini breads for gifts!

Set rack over a sheet pan or piece of
foil.

Brush on simple syrup generously then allow to cool completely.

How beautiful and delicious does this orange bread look?

Oranges aren’t just for orange marmalade anymore!

Give this Orange Breakfast Bread recipe a try and I guarantee it will be your new favorite too!

It makes a tasty breakfast or treat {and it’s great as a gift}!

The post Sweet Florida Orange Breakfast Bread appeared first on For the Love of Food.

Pot Roast and Pinot Pensacola, FL | Restaurant Review

Nicole Hood — Tue, 27 May 2014 17:20:00 +0000

www.potroastandpinot.com

I have found a hidden gem in Pensacola, Florida and it’s called Pot Roast and Pinot. Honestly it’s not quite hidden {but it’s definitely a gem!}. Located on Cervantes St, a minute off of popular 9th Ave, it is conveniently located near downtown, beaches, and the busy shopping district on 9th. A renovated diner, that has been open for around 9 months now, Pot Roast and Pinot has a sleek upscale vibe complete with a bar and wine cellar. Their menus include a plethora of mouth watering dishes mostly in their style of “American Comfort Food…with a twist!”. They offer not only a lunch and dinner menu but also a weekend brunch {Red Velvet Pancakes and Bananas Foster French Toast, enough said}, late night menu, and frequent themed meals like their upcoming 4 Course Australian Dinner on June 3rd.
I first heard of Pot Roast and Pinot from my friend and hairdresser, Cynthia, a foodie like myself, who could not stop talking about this fantastic new restaurant she had recently dined at. She recommended I take my husband there for a date night when he returned from deployment. Then she mentioned the meal she had ordered: Lobster Macaroni and Cheese. {Say What?!} That alone hooked me. My two favorite foods together in a gooey, decadent plate of heaven?! Sign me up! I made plans to go the very next week with my Mom and daughter, Ava.

My first visit to Pot Roast and Pinot in March.

We had a delightful late lunch dining on Lobster Mac and Cheese {how could I resist?}, Grilled Okra, Meatloaf, Deviled Eggs, and Spinach Salad. Large portions, top notch service {ask for Blair}, and true Comfort Food Paradise. I immediately went online and tweeted, Facebooked, Instagramed, and shouted to the social networking world: Pot Roast and Pinot rocks! I had found my new restaurant of choice in Pcola {dare I say byebye McGuires!} and I wanted everyone to know.
Flash forward to May. My husband came home from deployment and we traveled to Florida for a much needed family vacation and to attend the EOD Memorial Weekend. We stayed in Pensacola Beach with my parents for a few sun drenched, lounging by the pool days of bliss and I knew before we left we had to have a family meal at Pot Roast and Pinot. We decided to go again for another late lunch {although I am dying to try their brunch} on a weekday afternoon. For me it’s the perfect time to go- around 2 or 3. Late enough that you miss the rushed lunch crowd but early enough that you still get to enjoy the lunch menu. We had a leisurely meal and enjoyed the place mostly to ourselves, exactly how I like it {especially with a sometimes loud and dramatic toddler on my hands}.

Scroll down below for my review of our meal and be sure to enter our giveaway to win a $50 gift card to Pot Roast and Pinot. Return all week for featured recipes from our visit.

Vote for Pot Roast and Pinot here

Max, the General Manager and Blair, our #1 server.

First and foremost, we know the food makes the restaurant but a close second is the service. I have worked in the service industry since I was 15 and have managed and served at many of the areas most popular eateries. I know how good or bad service can make or break a dining experience. During my first visit to Pot Roast and Pinot, Blair promptly and politely introduced himself as our server. He was knowledgeable and friendly, smiling, making recommendations and genuinely making us feel welcome. He chatted with us but still gave us our space and we were never rushed. Our food was perfectly timed and if I requested something not on the menu {like a side of potatoes for Ava} he made it happen. Drinks were topped off and fresh coffee was brewed. He was dynamite! This made our visit that mush more enjoyable. So for our next visit, I called ahead to make sure Blair was available and could be our server again. Let me tell you if you get a good server, ask for their card and request them every time!

Another observation was the entire staff was happy and they showed it {“and they’re happy and they know it!”}. Yes, we dined during a slow time so no one was busy or stressed but it still makes a difference to me when the manager takes the time to come to your table and introduce himself and check on you, as the General Manager Max did. The cooks, who prepare the food at the cook tops behind the counter, waved and made faces to a delighted Ava, and the rest of the staff smiled and greeted us if we walked past.

Great service, great staff, great place!

Drinks:

1. My Dad is still raving about their French Press coffee. And my Dad is a coffee aficionado. I mean he has a Starbucks VIP card and they know his name. At every store.

2. As a true Southern girl, I almost always get Sweet Tea. Can’t go wrong as long as it’s sweet. It was perfectly refreshing and bonus it was served in these cute logo pint glasses!

We didn’t order beer or wine during this trip but be sure to check out their extensive wine list!

Appetizers:

1. Tomato Stack: Fresh mozzarella, beefsteak tomatoes, basil vinaigrette

This was a magazine worthy beautiful dish. Nothing better than fresh local veggies and cheese!

My Dad and Ashton ordered this appetizer and it was gone before I got a bite {but I did sneak a nibble of mozzarella and it was fab!}. These guys love their tomatoes, especially Ashton who eat them like apples. They loved the freshness, the thick juicy tomatoes, and the tangy herb dressing.

Ashton and my Dad devoured the Tomato Stack.
Always a good sign when the food is gone before you blink!

2. Deviled Eggs: Two ways, lobster claw, pork belly.

This is another app I ordered on both visits. Y’all know they had me at lobster!

I loved the creamy egg filling with the hit on citrus but the meaty pork belly and succulent lobster on top made these truly decadent and delicious Deviled Eggs.

Come back later this week for the recipe!

3. Buffalo Wings: chicken lollipop, blue cheese foam.

Just the description on these intrigued me enough to order them and we weren’t disappointed.

An fun dish, the chicken had a lot of meat and flavor and the blue cheese foam {!!!}. I have a serious love for blue cheese so I could have {well I did to be honest…} eaten it with a spoon!

Salads:

1. Spinach Salad: soft poached egg, candied walnuts, apples, goat cheese, bacon mustard vinaigrette.

I am a sucker for a good salad and I am not talking about foo-foo plain ol’ garden salads. I want toppings galore and this Spinach Salad gave me just that. We ordered it on our first visit and loved it so much we ordered it again the next time. It is large enough for an entree but we opted to shared it four ways as a second course.

The tangy Hot Bacon Dressing is obviously the star but the perfectly poached egg on top and the salty crumbles of goat cheese are what put it over the top for me.

Come back later this week for the recipe!

Yes, I am usually behind the camera but
my husband managed to get a pic of me enjoying the Spinach Salad.

My little cutie Ava is always the life the the party {or meal in this case}.

Her favorite food at Pot Roast and Pinot? Deviled Eggs and a hearty serving of buttery mashed potatoes!

Entrees:

1. Pot Roast: slow roasted, garlic mashed potatoes, carrots.

Let me start first with the namesake: the Pot Roast. My Dad ordered the half portion {come on girlie man you can’t eat the whole?} which was still plenty filling and chock full of savory goodness. Comfort food at it’s finest with chunks of beef that are so fork tender they melt in your mouth with carrots and creamy mash as the perfect accompaniment. All drenched in a tomato beef gravy. This is what my Dad had to say about the Pot Roast: “It’s so good :nom,nom,nom:. Oh, man it melts in my mouth. :nom:nom:nom:. I could eat this every day. :nom:nom:nom:. Oh, I ate it all.”

Safe to say he thoroughly enjoyed it!

Come back later this week for the recipe!

2. Liver and Onions retro classic: calf’s liver, crispy onions, peas, mashed potatoes.

I bet if I hadn’t just told you this was Liver and Onions you would have never guessed! This is not the boring ol’ dried up piece of Liver and Onions that gave you nightmares as a child. This is jazzed up Liver and Onions “with a twist”. Also just like everything else on their menu it is a hefty serving and will more than satisfy your comfort food craving. It was so big in fact that my husband exclaimed “Where is this liver from? A rhino?”. Yep, it’s times like that, that I know I married a good one. Smart and he keeps me entertained. Ashton and I both were adventurous eaters as kids {and adults obviously} and I was known to order Liver and Onions when out to eat with my parents. The waitress would always give me a strange look trying to decide is this 6 year old was pulling her leg. Heck no! It was good and I like it! But you have never had Liver and Onions like this y’all! Have an open mind and order this dish and you will not regret it. It is tender and succulent and the gravy, which is the same as the Pot Roast {that alone is enough to order it}, is TO DIE FOR. So don’t be a sissy, put on your big boy pants, and order the Liver and Onions. Then you can thank me. With flowers. I like daisies.

3. Mac and Cheese: cold water lobster, asiago, fontina, gruyere.
This is it. Forget everything else I have said. Hands down the best. mac and cheese. ever. You must order this or you will regret it for the rest of your life. It’s only on the dinner menu but if you ask nicely they can make it for lunch. This is another dish I have ordered during both visits {and I will order it for my next visit too} and as soon as the hot plate of bubbly goodness is placed in front of me all I can think is “Get in my belly!”. Three deliciously melty, rich cheeses and massive amounts of sweet lobster meat all baked together in harmony! I will say, I tasted truffle oil, which does have a strong flavor that can overpower a dish, but it wasn’t enough to make me not shovel this in my mouth eat every morsel on my plate of this excellent Lobster Mac and Cheese.

4. Chicken Chesapeake: sauteed chicken paillard, lump crab, garlic mashed potatoes, seasonal veggies, lemon caper sauce.
My Mom ordered this classy chicken dish and her favorite part was the stellar lemon caper sauce spooned on top along with the generous portion of sweet lump crab. The chicken was tasty although slightly dry but when eaten in the perfect bite: chicken, sauce, buttery mash, and crab, it was heavenly.

Bonus: plenty of food leftover for lunch the next day!

Desserts:

Always save room for dessert! Or better yet- eat dessert first!

1. Key Lime Pie: Raspberry Sorbet

Even though I am from Florida I never tire of a tart slice of creamy Key Lime Pie. Pot Roast and Pinot’s version, with homemade sorbet and raspberry sauce rivals any slice in Key West. Not too tart, not too sweet, with the perfect graham cracker crust. The sides of whipped cream and sorbet added another sweet/tart element that blew my mind! If I could have licked the plate, I would have {obviously I have no shame}!

2. Bread Pudding: chocolate, banana, and raisins.
Their bread pudding selection changes daily and when I saw this flavor on the menu I had to have it! Served with cashew brittle, vanilla bean ice cream, and fluffy whipped cream then drizzled in caramel, it most definitely is the epitome of rich Southern comfort food. Unfortunately, the bananas and chocolate were somewhat lost in our dessert with all the other flavors going on. But it still was mighty tasty and I can’t wait to try another flavor of the day on my next visit.

Clean Plate Club: the sign of a good meal!

Enter the giveaway below to win a $50 gift card!

a Rafflecopter giveaway

The post Pot Roast and Pinot Pensacola, FL | Restaurant Review appeared first on For the Love of Food.

Our garden wedding in Pensacola Florida

Nicole Hood — Wed, 10 Oct 2012 03:13:00 +0000

I know I’m still playing catch up but I had to blog about my big day! I married the love of my life, Ashton on March 18th in a garden ceremony in Pensacola, FL. We had a small, intimate gathering with our nearest and dearest and it was perfect. We chose the Barkley House Gardens as our ceremony site. Located in historic downtown Pensacola, with views of the bay and on a road lined with cozy cottages, the small garden was quaint and exactly what we were looking for. I loved the arches, walk way, majestic old trees, and tree swing! Another plus: because it’s a public garden it was free!

We chose the The Lee House Bed & Breakfast as our reception site. We also rented the honeymoon suite for the night and used it to get ready beforehand. The suite, with french doors opening to a balcony overlooking Fountain Park and Pensacola Bay, was romantic, spacious and had perfect natural lighting for our pictures!

My Matron of Honor: Lisa, Best Man: Michael, and Maid of Honor: Connie

My Dad walking me down the aisle. Such a special moment for us, I am truly Daddy’s Little Girl!

My Uncle Mike officiated the ceremony. He wrote some lovely words including this saying:

“Audrey Hepburn once said, “The best thing to
hold onto in life is each other.” This is my wish for Nicole and Ashton and
I ask them to take that quote with them when they leave today.

You may now kiss the bride! I now present Ashton and Nicole Hood!

A group shot, with all our family and friends!

We had custom pennies engraved with our initials and wedding date. After the wedding we made them into keychains and necklaces. We bought them from Sarah on Etsy

Thanks to Robert at Forever Young Photography for capturing our special day and taking gorgeous pictures!

(Cutting board made by Taylor Crafts on Etsy)

For our reception, our guests simply walked (Ashton and I rode the two seater bike!) down the street to The Lee House Bed and Breakfast. We had a reception in their courtyard, with acoustic guitar tunes by Justin Rogers and passed Southern style appetizers by Nancy’s Haute Affairs. We chose to serve Deviled Eggs, Crab Cakes, and Fried Green Tomatoes and they were enjoyed by everyone!

My boys! I have known Vince since middle school and Nathan and I have been friends since our days at FWBHS!

Our first dance was to “Your Song” by Elton John. I was sung by my Maid of Honor, Connie.

The toasts by our wedding party were funny and heartfelt! We love you guys!

Bouquet toss. Caught by my Gma!

Garter toss. After a short tussle, the Best Man Michael got it!

After the reception we had dinner in the beautiful dining room inside The Lee House

Our guestbook picture frame with sign by 421 South on Etsy

The sign said:

Welcome! We’re so glad you came.
We’d love to have you sign your name,
And write perhaps, a line or two
by which we can remember you.
Then, when our wedding day has passed,
Our memories of this day will last
For when we look at it we’ll see
Kind words from friends & family!

Our favors: Lavender sachets by Vivian on Etsy

Spinach Salad and BBQ Chicken with Succotash, cheese grits, and cornbread made by Nancy’s Haute Affairs

Ashton and Michael having fun!

Dad had seconds and thirds of cheese grits!

My lovely Grandma

My beautiful cousin Lauren, my friend Nathan, and me

I made my famous Pecan Tassies and we ordered these adorable mini cupcakes in Key Lime, Butterfinger, and Pineapple from Oh Snap Cupcakes in Pensacola.

The boys enjoying dessert.

Cupcakes and my Mom’s red velvet mini cakes.

The perfect way to end our celebration? Dancing outside to the “Cupid Shuffle” with my favorite people!

So many great memories in just one day! I am so very grateful to have my friends, family, and my Ashton in my life!

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