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The Messy Southern Home Chef, Atlanta, GA (2026)

09/11/2026

🇺🇸 Friday Breakfast: Red, White & Blue Remembrance Pancakes
A small stack of fluffy pancakes topped with fresh strawberries, blueberries, and a light dusting of powdered sugar, served with scrambled eggs or turkey sausage on the side.

Friday breakfast looks a little different today.
A simple red, white & blue breakfast as we remember September 11, 2001. Today we honor the lives lost, the families whose lives changed forever, and the first responders and everyday Americans who showed extraordinary courage.
I was only in the 8th grade that morning, but like so many of us, I still remember where I was when our world changed.

Today, I’m especially thankful for the ordinary moments waking up, making breakfast for my family, and getting another day together.
We remember. We honor. We will never forget. 🇺🇸
“Blessed are those who mourn, for they will be comforted.” — Matthew 5:4

🇺🇸 Red, White & Blue Remembrance Pancake Breakfast
Serves 4
For the Pancakes
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
2 eggs
1¾ cups milk
¼ cup melted butter
1 tsp vanilla extract
Fresh strawberries, sliced
Fresh blueberries
Powdered sugar

Maple syrup
For the Sides
6 eggs
2 tbsp milk
Salt & pepper
8 breakfast sausage links
Butter for cooking

Directions
Whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, milk, melted butter, and vanilla. Gently combine the wet and dry ingredients—don't overmix.
Heat a buttered skillet or griddle over medium heat. Pour about ¼ cup batter per pancake and cook until bubbles form. Flip and cook until golden.
Scramble the eggs with milk, salt, and pepper until soft and fluffy. Cook the sausage until browned and cooked through.
Stack the warm pancakes and top with strawberries, blueberries, a dusting of powdered sugar, and maple syrup.
Serve with scrambled eggs and sausage on the side.

A simple red, white & blue breakfast made with a little extra gratitude today. We remember. We honor. We will never forget. 🇺🇸

09/10/2026

Dinner tonight is taking us to the Philippines!

Tonight I made Filipino Adobo Chicken with Jasmine Rice & Garlic Parmesan Green Beans, and this one is definitely going into the dinner rotation.

The chicken thighs are marinated in a tangy, savory combination of soy sauce, apple c***r vinegar, garlic, whole peppercorns, and bay leaves. I added my own little touch by sautéing onions first and then searing the chicken thighs skin-side down before putting everything in the oven. That extra step gives the chicken beautiful golden skin and adds even more flavor to the sauce!

Serve it over fluffy jasmine rice to soak up all that delicious adobo sauce, with garlicky Parmesan green beans on the side.

Filipino Adobo Chicken
Serves 6
Ingredients
- 6 bone-in, skin-on chicken thighs
- ½ cup soy sauce
- ½ cup apple c***r vinegar
- 4 cloves garlic, crushed
- 1 tbsp whole black peppercorns
- 4 bay leaves
- 1 onion, sliced
- Olive or avocado oil for sautéing

Directions
1. Add the chicken thighs, soy sauce, apple c***r vinegar, crushed garlic, peppercorns, and bay leaves to a large bowl. Cover and marinate for about 4 hours.

2. Preheat oven to 375°F. Add a little oil to a Dutch oven over medium heat. Add the sliced onions and sauté until tender. Remove and set aside.

3. Remove the chicken from the marinade, reserving the marinade for cooking, and pat the chicken skin dry. Add a little more oil to the same Dutch oven. Place the chicken skin-side down and sear for about 5–10 minutes, until beautifully browned.

4. Add the onions back to the Dutch oven along with the reserved marinade. Arrange the chicken skin-side down, cover, and bake for 30 minutes.

5. Remove the lid, turn the chicken skin-side up, and spoon some of that sauce over each thigh.

6. Return to the oven uncovered for another 30 minutes, or until the chicken reaches at least 165°F, the skin is browned, and the sauce has reduced.

7. Serve over warm jasmine rice and spoon the reduced adobo sauce and onions right over the top.

Jasmine Rice
- 2 cups jasmine rice
- 3 cups water or chicken broth
- Pinch of salt

Rinse the rice until the water runs mostly clear. Combine rice, liquid, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes. Remove from heat and let sit covered for another 5–10 minutes before fluffing with a fork.

Garlic Parmesan Green Beans
- Fresh green beans
- Minced garlic
- Olive oil
- Salt & sea salt, to taste
- Onion powder
- Kinder's Roasted Veggie Seasoning
- Splash of soy sauce
- Freshly grated Parmesan

Heat a little oil in a skillet and add the green beans. Season with salt, onion powder, and roasted veggie seasoning. Add minced garlic and a splash of soy sauce and sauté until tender with a little bite remaining. Finish with freshly grated Parmesan.

That jasmine rice underneath all that adobo sauce though! 😍 This whole plate came together SO good.

09/10/2026

Lunch time!

Today we’re making Crispy Chicken Street Corn Tacos—crispy seasoned chicken tucked into warm tortillas and topped with creamy street corn, cotija cheese, fresh lime, and a little spicy lime crema.Quick enough for lunch but definitely not boring!

Crispy Chicken Street Corn Tacos
Ingredients
- 1 large chicken breast, cut into small strips
- ½ cup flour
- 1 egg, beaten
- ¾ cup seasoned breadcrumbs
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & pepper
- 6 small flour tortillas
- Shredded lettuce
- Cotija cheese
- Fresh cilantro
- Lime wedges

Creamy Street Corn
- 1 cup corn, roasted or lightly charred
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- ¼ cup cotija cheese
- ½ tsp chili powder
- Juice of ½ lime
- Pinch of salt

Spicy Lime Crema
- ¼ cup sour cream
- Juice of ½ lime
- A little hot sauce, to taste

Directions
1. Season the chicken with paprika, garlic powder, salt, and pepper.
2. Dip each piece into flour, then egg, and finally breadcrumbs.
3. Cook in a lightly oiled skillet until golden and crispy and the chicken reaches 165°F.
4. Mix the roasted corn with mayo, sour cream, cotija, chili powder, lime juice, and salt.
5. Stir together the sour cream, lime juice, and hot sauce for the crema.
6. Warm the tortillas and add shredded lettuce, crispy chicken, and a spoonful of street corn.
7. Finish with cotija, cilantro, spicy lime crema, and a squeeze of fresh lime.

Three little tacos and lunch is DONE!

09/10/2026

Late-night snack time!

Tonight we’re going savory with Ham & Cheese Pretzel Bites—warm, cheesy, buttery, and perfect when you want a little something before bed without making a whole meal.

And of course, we’re adding a little honey mustard on the side for dipping!

Ham & Cheese Pretzel Bites
Ingredients
- 12 soft pretzel bites
- 4 slices deli ham, chopped
- ½ cup shredded cheddar cheese
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Honey mustard for dipping

Directions
1. Preheat oven to 375°F.
2. Place the pretzel bites on a small baking sheet.
3. Top each bite with a little chopped ham and shredded cheddar.
4. Bake for 5–7 minutes, or until the cheese is melted and bubbly.
5. Mix the melted butter with garlic powder and parsley.
6. Lightly brush the warm pretzel bites with the garlic butter.
7. Serve warm with honey mustard for dipping.

Quick, cheesy and exactly what a late-night snack should be!

09/09/2026

Dinner time!

Tonight we’re slowing things down a little with Creamy Tuscan Chicken over Garlic Parmesan Orzo. Tender pan-seared chicken, sun-dried tomatoes and spinach in a creamy Parmesan sauce, served over buttery garlic orzo.

It looks fancy, but it’s totally doable for a weeknight dinner!

Creamy Tuscan Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste

Directions
1. Season chicken with salt, pepper, paprika and Italian seasoning.
2. Heat olive oil in a large skillet and sear chicken for about 5–6 minutes per side, or until cooked through to 165°F. Remove and set aside.
3. Add butter and garlic to the same skillet and sauté for about 30 seconds.
4. Add sun-dried tomatoes, heavy cream and chicken broth. Bring to a gentle simmer.
5. Stir in Parmesan until melted and creamy.
6. Add spinach and cook until wilted.
7. Return the chicken to the skillet and spoon that creamy sauce all over the top.

Garlic Parmesan Orzo
Ingredients
- 1 cup orzo
- 2 cups chicken broth
- 1 tbsp butter
- 2 cloves garlic, minced
- ½ cup Parmesan
- Salt & pepper to taste

Directions
1. Melt butter in a saucepan and sauté garlic for about 30 seconds.
2. Add orzo and lightly toast for 1–2 minutes.
3. Add chicken broth and cook according to package directions until tender.
4. Stir in Parmesan and season with salt and pepper.

Spoon that creamy orzo onto the plate, add the Tuscan chicken, and don't forget some extra sauce over the top!

09/09/2026

Lunch time!

Today we’re keeping it simple with Turkey Bacon Ranch Pinwheels + Cucumber Tomato Salad. These pinwheels are creamy, crunchy, and packed with flavor—and that fresh little salad on the side makes this such an easy lunch.

Turkey Bacon Ranch Pinwheels
Ingredients
- 2 large flour tortillas
- 4 oz cream cheese, softened
- 2 tablespoons ranch dressing
- ½ cup shredded cheddar cheese
- 6 slices deli turkey
- 4 slices bacon, cooked and crumbled
- Shredded lettuce

Directions
1. Mix the cream cheese and ranch until smooth.
2. Spread the mixture evenly over each tortilla.
3. Layer with turkey, cheddar, bacon, and a little shredded lettuce.
4. Roll each tortilla tightly and refrigerate for about 15 minutes if you have time.
5. Slice into bite-size pinwheels and serve.

Cucumber Tomato Salad
Ingredients
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon red w**e vinegar
- Salt, pepper & Italian seasoning to taste

Directions
Toss everything together and let it sit for a few minutes before serving. That's it!

Quick, fresh, and perfect for a busy Wednesday lunch.

09/09/2026

Good morning & Happy Wednesday! 🍓
Some mornings there’s no time to sit down for breakfast, so today we’re keeping it quick and out-the-door!
Ham & Cheese Breakfast Croissant + Mixed Berry Smoothie
Warm, buttery, cheesy and filling—paired with a cold mixed berry smoothie for an easy breakfast you can grab and GO!

Breakfast Croissant
Ingredients:
- 1 small croissant
- 1 egg, scrambled
- 2 slices deli ham
- 1 slice cheddar cheese
- Salt & pepper to taste
Directions:
Scramble the egg and season lightly. Slice the croissant, then layer with ham, egg, and cheese. Warm for a couple of minutes until the croissant is toasted and the cheese is melted. Wrap it up and you’re out the door!

Mixed Berry Smoothie
Ingredients:
- 1 cup frozen mixed berries
- ½ banana
- ½ cup Greek yogurt
- ½ cup milk
- 1 teaspoon honey
- A handful of ice

Directions:
Add everything to a blender and blend until smooth. Pour into your to-go cup and breakfast is ready!

Meal Prep Tip: Make several breakfast croissants at once, wrap individually, and refrigerate or freeze. Reheat on busy mornings for an even faster breakfast.

09/08/2026

Good morning & Happy Tuesday! 🍓

We’re making breakfast a little sweeter this morning with Strawberry Cheesecake French Toast Roll-Ups!

Golden French toast wrapped around a creamy cheesecake filling, tossed in cinnamon sugar, and served with fresh strawberries. These look fancy, but they’re actually super simple to make and perfect with that first cup of coffee.

Strawberry Cheesecake French Toast Roll-Ups
Ingredients
- 6 slices white or brioche bread
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup diced fresh strawberries
- 2 eggs
- ¼ cup milk
- ½ teaspoon cinnamon
- 1 tablespoon butter
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- Fresh strawberries for serving
- Powdered sugar for topping

Directions
1. Cut the crusts from the bread and gently flatten each slice with a rolling pin.
2. Mix the cream cheese, powdered sugar, and vanilla until smooth.
3. Spread a little cream cheese mixture along one end of each bread slice and add a few diced strawberries.
4. Roll each slice tightly.
5. Whisk the eggs, milk, and ½ teaspoon cinnamon together in a shallow bowl.
6. Dip each roll-up into the egg mixture.
7. Melt butter in a skillet over medium heat and cook the roll-ups, turning until golden brown on all sides.
8. Mix the granulated sugar and remaining cinnamon together. Roll the warm French toast in the cinnamon sugar.
9. Serve with fresh strawberries and a light dusting of powdered sugar.

Tuesday breakfast is served! 🍓☀️

09/07/2026

Late-night snack time! 🍎

Tonight we’re making Warm Cinnamon Apple Cheesecake Bites—sweet, creamy, a little crunchy, and just enough to satisfy that late-night sweet tooth without making a huge dessert.

There’s just something about warm cinnamon apples and creamy cheesecake together that tastes like comfort food. And the best part? These only take a few minutes to throw together!

Warm Cinnamon Apple Cheesecake Bites

Ingredients:

- 1 apple, peeled and diced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Graham crackers, broken into small squares
- Extra cinnamon for topping

Directions:

1. Melt the butter in a small skillet over medium heat.
2. Add the diced apple, brown sugar, and cinnamon.
3. Cook for about 5–7 minutes, stirring occasionally, until the apples are soft and caramelized.
4. In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth.
5. Spread a little cheesecake mixture onto each graham cracker square.
6. Spoon the warm cinnamon apples over the top.
7. Sprinkle with a little extra cinnamon and enjoy while the apples are still warm!

09/06/2026

🍋 Sunday Dinner — Creamy Lemon Garlic Chicken & Orzo
Sunday dinner is all about something cozy, creamy, and comforting tonight.
We're making Creamy Lemon Garlic Chicken & Orzo—golden pan-seared chicken served over creamy Parmesan orzo with fresh garlic, spinach, herbs, and just enough lemon to brighten everything up.
Add some roasted asparagus and warm garlic bread on the side, and we've got ourselves a Sunday dinner that tastes like it took all afternoon...without actually spending all afternoon in the kitchen.

Creamy, garlicky, cheesy, and that little pop of lemon makes the whole dish come together.
Would y'all go asparagus or broccoli on the side?

Creamy Lemon Garlic Chicken & Orzo
Serves 4–6
Ingredients
4 boneless, skinless chicken breasts or cutlets
1 cup orzo, uncooked
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
2 cups chicken broth
¾ cup heavy cream
¾ cup freshly grated Parmesan
2 cups fresh baby spinach
Juice of 1 lemon
1 tsp lemon zest
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika
Salt & black pepper
Fresh parsley for garnish
For the Asparagus
1 bunch asparagus, trimmed
1 tbsp olive oil
Garlic powder
Salt & pepper
Fresh lemon, optional

Directions
Season the chicken with Italian seasoning, garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for about 4–6 minutes per side, depending on thickness, until golden and cooked to 165°F. Remove and set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds. Stir in the dry orzo and toast it for about a minute.
Pour in the chicken broth and bring to a gentle simmer. Cook for 8–10 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.
Lower the heat and stir in the heavy cream, Parmesan, spinach, lemon juice, and lemon zest. Cook just until the spinach wilts and the sauce becomes creamy. If it gets too thick, add a splash of chicken broth.
Return the chicken to the skillet and spoon some of that creamy lemon-Parmesan sauce over the top.
For the asparagus, toss with olive oil, garlic powder, salt, and pepper. Roast at 425°F for 10–12 minutes. Finish with a squeeze of lemon.
Serve the chicken over a generous scoop of creamy orzo with asparagus and warm garlic bread on the side.
Messy Southern Tip: Don't skip the lemon zest! 🍋 It adds that fresh lemon flavor without making the cream sauce overly tart.

The Messy Southern Home Chef

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