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THE BLOG
My Aunt’s Classic Layered Salad
Some recipes just feel like home. This classic layered salad is one of those dishes — simple, comforting, and full of memories. It’s the salad my aunt always made when I was growing up, and it’s still a staple whenever we’re hosting or bringing a dish to share. Crisp iceberg lettuce forms the base, layered with peas, cheddar, eggs, bacon, and fresh vegetables. Everything is finished with a creamy dressing that ties it all together. It’s easy to prep ahead and always disappears fast. Classic Layered Salad Ingredients 1 head iceberg lettuce, chopped into chunks 8 oz shredded cheddar cheese 2 (10 oz) bags frozen peas 6 green onions, chopped (1 bunch) 6 eggs, boiled and chopped Cherry tomatoes, sliced or chopped (about 1 pint) Avocado, chopped About 6 slices cooked bacon, crumbled Dressing ½ cup mayo ½ cup sour cream 3 tablespoons sugar Instructions: In a large serving bowl, layer the ingredients in the following order: lettuce, cheese, peas, green onions, eggs, tomatoes, avocado, and bacon. In a separate bowl, mix together the mayo, sour cream, and sugar. Spread the dressing evenly over the top of the salad. Cover and refrigerate until ready to serve. Simple, nostalgic, and always a favorite — this layered salad is proof that the classics really are the best.
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Cheers With A Garden Basil Gimlet
There’s something about a fresh cocktail that instantly elevates the moment. This garden basil gimlet is simple, refreshing, and effortlessly chic — perfect for everything from casual happy hours to intimate gatherings at home. The combination of vodka, St. Germain, and fresh lime juice creates a bright, balanced base, while basil adds an herby freshness that feels straight from the garden. Shake it vigorously and adjust the sweetness to taste — this drink is meant to be personalized. Garden Basil Gimlet Ingredients: 3 oz vodka 1.5 oz St. Germain Juice of 1 fresh lime 1 large basil leaf, gently pulled apart Simple syrup, to taste (optional — about ¼ oz if you prefer sweeter) Instructions: Add vodka, St. Germain, fresh lime juice, and basil to a cocktail shaker filled with ice. Shake vigorously until well chilled. Taste and add simple syrup if desired. Strain into a chilled glass and garnish with fresh basil. Light, fresh, and beautifully simple — this is the kind of cocktail that feels just as good to make as it does to sip. Serve beautifully in the Aquarelle Coupe Glasses 🤍
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Ashley’s Easy One-Pot Chili
Easy One-Pot Chili When the temperature dips — especially in Louisiana — comfort food is a must. With lows around 29° and highs barely reaching the 40s, chili night felt like the only answer. This easy one-pot chili from Ashley is simple, hearty, and perfect for slow simmering while you cozy up by the fire. The best part? The longer it cooks, the better it gets. It’s a no-fuss recipe that feeds a crowd and tastes even better the next day. Easy One-Pot Chili Ingredients 1–2 tablespoons olive oil 2 cups chopped onion 2 tablespoons minced garlic 3 pounds ground meat 2 cans pinto beans, drained and rinsed 2 cans kidney beans, drained and rinsed 4 cans Italian diced tomatoes 6 tablespoons chili powder 2 teaspoons cumin Salt, to taste Instructions Heat olive oil over medium heat in a large pot. Add the chopped onion and garlic and cook until soft. Add the ground meat and cook until browned. Once the meat is fully cooked, stir in the beans, tomatoes, chili powder, cumin, and salt. Reduce heat to low and let the chili simmer until ready to serve — the longer it cooks, the better the flavor. How to Serve Serve warm with your favorites: Fritos Cornbread Rice Top with: Cheese Green onions Avocado Sour cream Lettuce Jalapeños I loved creating a "make-your-own chili" board using the Bird Relish Dish to hold all of the toppings. It was easy & beautiful to make a simple dinner by the fire a little more intentional. This chili is perfect for cold nights, slow evenings, and gathering around the fire with family and friends. Simple, comforting, and made for winter — Louisiana style. Hope you love this one as much as my family does! xoxo, Ashley 🤍
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Bacon-Wrapped Dates with Mascarpone & Hot Honey
Bacon-Wrapped Dates with Mascarpone & Hot Honey A salty-sweet bite made for the cheese board These bacon-wrapped dates are a go-to — especially when I’m putting together a cheese board. They’re simple, feel a little elevated, and add the perfect warm, savory-sweet bite alongside cheeses, crackers, and olives. Every time I serve them this way, they’re the first thing gone. Ingredients Dates, room temperature Mascarpone cheese, room temperature Bacon slices, cut in half Hot honey, for drizzling How to Make Them Slice each date lengthwise and remove the pit. Fill each date with about 1 teaspoon of mascarpone cheese. Wrap each filled date with ½ slice of bacon and secure with a toothpick if needed. Heat a skillet over medium heat and place the dates seam-side down. Brown for about 2 minutes per side, turning until the bacon is crisp. Transfer to an oven-safe pan and keep warm in a low oven until ready to serve. Finish with a generous drizzle of hot honey just before serving. How I Serve Them I love adding these right onto a cheese board — tucked between creamy cheeses, salty olives, and crunchy crackers. They bring warmth and contrast and make the whole board feel extra special without adding more work. Ashley’s Tips Let the mascarpone come fully to room temperature so it’s easy to fill the dates. These can be prepped ahead and reheated just before guests arrive. Serve warm for the best flavor and texture. Simple ingredients and easy prep— these bacon-wrapped dates are always a yes when you’re entertaining. From my kitchen (and cheese board) to yours 🤍
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The Sensation Salad Everyone Loves
The easiest throw-together salad that somehow tastes like you ordered it at a restaurant. If you need a quick side salad that always hits, my Sensation Salad is the one. It’s fresh, salty, crunchy, a little tangy, and just overall so delicious — and the best part is that it takes maybe five minutes to put together. This is one of those salads I make on autopilot when I need something green on the table but don’t want to think twice. Growing up in Louisiana, Sensation Dressing is basically a staple, and Hanley’s makes my absolute favorite version. I always keep a bottle in the fridge because it turns any simple salad into something special with zero effort. Add in pistachios, sun-dried tomatoes, and parmesan and… you’re done. Ingredients Chopped romaine Sun-dried tomatoes, chopped Pistachios Salt & pepper Parmesan cheese Sensation dressing (I love Hanley’s!) How I Make It Layer the chopped romaine in a big bowl or platter. Add the sun-dried tomatoes, pistachios, and parmesan. Drizzle with Sensation dressing. Mix everything together gently. Top with a little extra salt & pepper to finish. Ashley’s Tips This salad pairs with everything — pasta, grilled chicken, salmon, pizza nights… you name it. If you want extra crunch, add more pistachios. I always end up doing this. It’s also great topped with grilled shrimp for a quick lunch. This is one of my easiest “don’t overthink it” recipes, but it tastes so good every single time. Enjoy!
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Savory GSP Quiche for Brunch or Dinner
My go-to brunch dish that feels fancy but is secretly so easy. If there’s one thing I love to make for a cozy weekend brunch — or honestly, for an easy weeknight dinner — it’s this GSP Quiche. The “GSP” stands for Gouda, Swiss, and Pancetta, which is the dream team of flavors. It’s savory, creamy, a little salty, and so delicious paired with the handful of arugula that goes right inside. It gives the whole thing the perfect little bite. This is straight from my recipe notebook, covered in notes like “add more onion if you love onion like me!” (which… I do). It’s simple, comforting, and always a hit whenever I serve it. Ingredients 1 cup chopped onion (or more if you’re an onion lover like me) ½ cup pancetta 1 Tbsp olive oil 1 pie crust A handful of arugula 1 cup Swiss/Gouda cheese mix 4 eggs 1 cup half & half 1 tsp salt 1 tsp pepper ¼ tsp red pepper flakes (optional but so good) How I Make It Heat the olive oil over medium/high heat. Add the onions and pancetta and cook until browned and the onions are soft and golden. Pour this mixture straight into your pie crust. Top with a handful of arugula — it wilts beautifully as it bakes. In a separate bowl, whisk together the eggs, half & half, salt, pepper, and red pepper flakes. Stir in the Swiss/Gouda cheese. Pour the egg mixture into the pie crust over the pancetta and onions. Bake at 350°F for 35 minutes. Let it rest before slicing. Then serve and enjoy! Ashley’s Notes This quiche reheats beautifully — perfect for leftovers or meal prep. Feel free to swap the cheese mixture for whatever you have on hand. Serve with a simple green salad, fruit, or roasted potatoes for a full brunch moment. This is one of those recipes that feels homey and special at the same time — the best kind. I hope it becomes one of your go-to’s the way it is for me.
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My Dreamy Whipped Feta Appetizer
My go-to crowd-pleasing dip that comes together in minutes. If you’ve ever needed a last-minute appetizer that still feels elevated and homemade, this Whipped Feta is exactly what you want. It’s creamy, salty, a little sweet from the honey, and honestly one of my favorite things to serve when we have friends over. I’ve made this recipe so many times that the little handwritten note I keep in my kitchen drawer is practically soft at the edges. This is the kind of app that looks gorgeous on a platter but takes almost no effort — truly my love language. Ingredients 8 oz. block feta, room temp 8 oz. cream cheese, room temp 1 Tbsp olive oil (plus more if needed) 1 tsp minced garlic ½ tsp salt ½ tsp black pepper Honey Chopped pistachios + chives for topping How I Make It Add the feta, cream cheese, olive oil, and garlic to a food processor. Blend until smooth and creamy, adding a little extra olive oil if it needs help coming together. Season with salt and pepper and blend again. Spread the whipped feta onto a platter. Use the back of a spoon to make a little well in the center — this will hold the honey. Fill the well with honey, then top with chopped pistachios, chives, and a little more black pepper. How I Serve It I love putting this out with: Fresh veggies Roasted veggies Warm pita or naan Crackers or crostini It’s honestly delicious with anything — and people ALWAYS ask for the recipe. Ashley’s Hosting Notes Make it ahead! Keep it refrigerated, then add honey + toppings right before serving. If you want a little heat, add red pepper flakes on top. This also makes the cutest board centerpiece if you're building a grazing table. This Whipped Feta is one of those easy recipes that feels special every single time. I hope you love it as much as we do. Enjoy! 💋
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My “Sunshine in a Glass” Lemon Drop
My favorite bright + zingy cocktail that tastes like sunshine in a glass. Let me tell y’all… this Lemon Drop has been my quick, go-to cocktail for years. It’s fresh, slightly sweet, and just strong enough without tasting too strong — which is exactly how I like it. If you’ve ever had one at a restaurant and thought, I wish I could make that at home, this is your sign. It’s embarrassingly easy, and so, so good. Ingredients 3oz Kettle One Citron Vodka ¾ shot simple syrup Juice of 1 fresh lemon How I Make It Add the vodka, simple syrup, and fresh lemon juice to a shaker with ice. Shake it really well — you want it super cold and a little frothy. Rim your glass with sugar (the sparkle makes it feel fancy). Pour and enjoy immediately. Ashley’s Notes Fresh lemon juice makes all the difference. Don’t use the bottled stuff — it’s not the same! If you like it sweeter, add a tiny splash more simple syrup. Pairs perfectly with my Frosted Cranberries if you want a little holiday twist. This Lemon Drop is simple, pretty, and always a hit. If you make it, tag me so I can see your cute cocktail moment!
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