Raspberry Lemonade Mimosa


Mother’s Day brunch wouldn’t be complete without Mimosas!


I had a lot of fun creating this raspberry lemonade mimosa with one of my favorite mommies around!  It’s light and refreshing and perfect for springtime now that raspberries are coming into season.

To make this mimosa, start by soaking some fresh raspberries in champagne.  Then drain and freeze them in a single layer.  You’ll want to do this at least an hour or two before you plan on drinking mimosas.

Once your berries are frozen, place a few in the bottom of your champagne flute or glass.

Pour about 1-2 tablespoons of Raspberry Lemonade over the frozen raspberries.

Top with champagne and enjoy!

This cocktail works best with a drier champagne–we used Korbel Extra Dry, which balanced out the sweetness of the lemonade and paired well with the tartness of the raspberries.

This drink would be great for any girls’ brunch or afternoon cocktail hour.


I hope you have as much fun testing this drink out as we had creating it–I’d love to know what you think!

Feel free to leave me a comment below or you can always follow me on Instagram @m_is_for_mimosa or look me up on Pinterest.



The Fish House’s World-Famous Grits a Ya Ya


Happy Mother’s Day!  I hope you have an exciting day planned.  If you’re anything like me and wait until the last minute to make plans, this recipe is a winner for Mother’s Day brunch or dinner!


The Fish House in Pensacola, FL has, without a doubt, one of the best versions of Shrimp & Grits that I’ve ever eaten.  I have tried many different takes on this traditional Southern dish, but the World-Famous Grits a Ya Ya is my absolute favorite so far.  

This award winning dish has been featured on numerous food and travel shows and has earned the praises of some pretty noteworthy people.  Thankfully, Chef Jim Shirley is generous enough to share his famous recipe!  

My first experience at The Fish House was in 2009 just after moving to the area.  I had the Grits a Ya Ya and couldn’t believe how delicious it was.  As soon as I got home that night, I looked for the recipe online and was surprised to find the actual recipe–not just a copy cat! Since then, I’ve recreated this dish many times and am always super happy with the results–this take on Shrimp & Grits is definitely a family favorite.    

I have made a few small modifications–for instance, once I accidentally ended up with instant grits and was worried that they would ruin the whole dish. Luckily, they actually worked out well and cut down on time, so I still use them for this recipe from time to time. (I know, I know–no true Southerner or serious cook uses instant grits!!!) Also, I use extra sharp white cheddar instead of smoked gouda due to a recent allergy/sensitivity to the cheese used in Chef Shirley’s original recipe.  Finally, I sometimes use half-and-half instead of heavy cream because it’s something I usually have on hand and it does lighten the dish up a little.

One important tip:  make sure you get the freshest shrimp possible in your area.  I use headless, tail-on fresh/never frozen gulf shrimp.  If you don’t have gulf shrimp in your area, try to find the freshest shrimp available to you.

Normally, I would detail each step of the recipe here, but I’ll simply leave you with the official link above and a few cooking pics.  This recipe is super easy to follow and comes together really well at home! 




I hope you enjoy this dish! It is so creamy and flavorful and pretty much perfect!  It’s truly one of my favorites.  

As always, I’d love to hear from you!  Feel free to comment below! You can also hit me up on Instagram @ m_is_for_mimosa or follow me on Pinterest!  

Whatever you do today, I hope you get to spend time with the special ladies in your life! 



Easter Brunch


Hi, guys!

This Sunday is Easter, and aside from all of the religious meaning behind the upcoming holiday, Easter Sunday is perhaps the biggest Sunday Brunch day of the whole year.

When I was growing up, my family usually got together and had a huge potluck on Easter. For the last couple of years, my husband and I have enjoyed brunch out on Easter and as awesome as it is to have someone else take care of the meal, I’m super excited to have my family visiting for the holiday. This year I’ll be making a huge spread.

We’ll also be doing lots of other fun stuff this weekend, including dying and hunting eggs and hanging out at the beach. I can’t wait!

I’d be lying if I said that I wasn’t just a bit *too* excited about coloring eggs. Honestly, it is one of my favorite parts of Easter. What can I say? All those glasses of brightly colored water and copper wire dippers just bring out the big kid in me.


I’m also excited that my brother and sister-in-law will be beginning one my favorite Easter traditions with my nephew this year.

When we were kids, my brother, sister and I would always get a new kite from the Easter Bunny in our baskets. My nephew will be two in July and I’m sure he’s going to be stoked to fly his first kite on the beach this weekend. Maybe “the Easter Bunny” will hook me up with a new kite, too. **Wink, wink** if you’re reading this, Easter Bunny.

Anyway, back to the Easter spread.

I’ll be cooking what I like to call a country dinner instead of the usual ham and sides for the main event this year. And although I’m not going the usual route, I will be making one recipe that’s always on tap for Easter–my grandmother’s famous banana pudding.

Her banana pudding was legendary and always the first dish to be emptied within minutes at family reunions. I was lucky to spend many afternoons alongside her in the kitchen helping out, learning how to make the custard from scratch and layering the rest of the pudding just right. I’ll admit–I’ve come pretty close to perfecting her recipe. I’m sure it has everything to do with the fact that I make it in the same exact “banana pudding bowl” that she did. 🙂


I’ll probably also make another dessert… I’m not sure what just yet, but I’m pretty sure it’ll involve coconut. What’s an Easter treat without coconut?!

Last year, I made these champagne & coconut cupcakes that were all the rage on Pinterest at the time. They were so fluffy and a huge hit!


On to the country dinner!

The rest of my Easter menu is also straight from my grandmother’s kitchen and even though each dish is straightforward southern fare, this meal is one of my family’s favorites. This menu epitomizes “home” to me and connects me to my roots, especially since I’ve lived away from my hometown for more than 10 years now.


The highlight of the meal is my southern fried chicken. When frying enough for a large group, I like to use thick strips of chicken breast. This allows me to fry a large amount of chicken in a short amount of time. The key to this golden, flaky, moist fried chicken is that I soak the strips in a mixture of buttermilk, herbs and spices over night. Then I bread with seasoned flour just before frying.

To make this a true country dinner, I’ll also be making mac & cheese, white field corn, southern-style cut green beans, black-eyed peas and cornbread. Finally, it wouldn’t be a country dinner for my family without thick slices of fresh tomatoes, peeled cucumbers and onion wedges.

The hardest part of this meal is trying to save room for banana pudding. It’s a tough problem to have! But I’m so looking forward to it.

I hope to share pictures from my weekend later next week. In the meantime, I’d love to hear what your plans are for Easter weekend. What traditions does your family celebrate, if any?

Whatever your weekend brings, I hope you have a good one! (And a few mimosas!)


Steak & Goat Cheese Frittata


Hi, everybody!  It’s finally my favorite day of the week…Sunday! And that means brunch…  

I’ve noticed a lot of restaurants embracing the “Sunday Funday” mentality lately, which is a movement I can definitely get down with.  Now that spring is in full bloom and the warm weather seems to be here to stay, my tiny beach town is buzzing on Sundays.  Really, what could be better than brunch and the beach on a gorgeous day?

This afternoon, I whipped up a quick frittata for brunch.  The best part about this recipe is that there were no special trips to the grocery store for ingredients.  I simply used some leftover steak that my husband grilled for dinner earlier this weekend and other fridge staples that I already had on hand.  

I hope you enjoy this play on steak and eggs…



This frittata takes just 20 minutes to come together and is the perfect protein-filled breakfast to fuel a long day of playing and relaxing on the beach.  

And did I mention that this recipe has only FIVE ingredients? Eggs, spinach, onions, steak and herbed goat cheese.  That’s it!  



Start by preheating your oven to 425.

Then, crack 6-8 large eggs into a measuring cup and whisk until well beaten. Season with salt and pepper and then set aside.

Next, rinse and drain about 2 cups of fresh baby spinach. Shake off excess water and give it a course chop.

Now, finely dice about 1/4 cup of sweet onion.  (Green onions would be great in this too, so if you have them, throw them in!)

Finally, cut your steak into small pieces.  I used about 3 oz of a filet that had been previously grilled to medium.  


Now, heat about a teaspoon of extra virgin olive oil in an 8-inch oven safe pan or skillet over medium heat. 


Saute onions until tender.


Add spinach and saute until it’s bright green and slightly wilted.  



Pour in your eggs.



Using a rubber spatula, ensure that the onions and spinach are spread evenly throughout the eggs.  Allow to cook, stirring once or twice, until the eggs begin to set.  I like to scrape the spatula around the edges of the eggs to prevent them from sticking to the pan.

Image Once your eggs are mostly set, add the steak to the top of your frittata, but DO NOT stir. 



Place the pan into the preheated oven and allow to bake until the top of the frittata is almost completely cooked.  

**Be sure to use a towel or oven mitt to remove the pan from the oven and while handling the pan from this point on**

Remove the pan from the oven and set the oven to low broil.  

While broiler heats, add about 2 ounces of crumbled goat cheese to the top of the frittata.  



When broiler is ready, place pan back in the oven until the goat cheese is melty and the top of the frittata is golden and fluffy.  Remove promptly to avoid burning and allow to cool for about 5 minutes.



Using a sharp knife, cut frittata into quarters and carefully remove from pan.  Top with halved cherry tomatoes and serve!


This egg dish is simple and nutritious, yet delicious and visually appealing!  I served this frittata with Mimosas and some fresh biscuits with strawberry preserves.  Fresh fruit and spring greens would make excellent sides for the carb-conscious bruncher. 


I hope your Sunday has been as relaxing and fun as mine.  Enjoy the rest of your weekend and stay tuned this week for new posts from M is for Mimosa!






Hi, everyone! I’m excited to announce the launch of my very first blog, M is for Mimosa! Sundays are special to me–mostly because they mean brunch and, of course, Mimosas!

I am a self-proclaimed foodie with a passion for culture and travel. I have always been a southern girl at heart and the most important things in my life are family, food and having fun!   Each week, I’ll share some of my favorite recipes along with new things I’ve cooked up and a few interesting finds.

Stay tuned for new posts! I can’t wait to “meet” you!

Until then…Cheers!