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Chef Jessica Bright

Your Food Enthusiast and Kitchen Enabler !

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Entrees

Oysters and Pearls

Oysters are fascinating.  As Jonathan Swift is credited with stating, "It is a bold man that first ate an oyster".  I recently had the privilege of learning a little more about these bivalves as I spent a day with Deborah Keller, also known as OysterMom, on her oyster beds in Oyster Bay near Shell Point, FL.  Our mutual friend Quincie Hamby had brought us together to plan a ...

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Shrimp Creole for Fat Tuesday

Fat Tuesday is right around the corner and this is the perfect time of year to make one of my favorite New Orleans recipes, Shrimp Creole. If you are giving up meat for Lent -- or you just want a simple new recipe to enjoy seafood -- this is a great option. When I make it at home, I often start the rice in my rice cooker and have the entire dish assembled and ready to eat by ...

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Easy Pita Pizzas

We recently had the "Biggest Loser" Run/Walk come to Panama City Beach to launch their national campaign. Because of my contributions to Julie Hadden's book, I was interviewed about healthy recipes.  You can read the article here. Julie was the runner up for season 4 of the Biggest Loser and she wasn't as fond of cooking as I am.  When I first had her family over for ...

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Pecan Crusted Pork Loin

With the holidays upon us, many who don't usually entertain are now gearing up for guests.  This recipe is absolutely delicious and sure to please a crowd. Pork is a popular choice for feeding a crowd, often in the form of a ham.  I prefer to serve loin or tenderloin because it is easier to carve and isn't so incredibly packed with sodium.  Do read the packaging when you ...

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Shrimp and Grits

Yes, I was raised in the South. Yes, grits were served at almost every major family breakfast. Yes, they were a favorite food staple of many of my family members. But, I have to be honest with you, I was NOT a fan of grits. Bland, sand-textured mush was not my idea of delicious...no matter how much butter you puddled on top. Occasionally I would find a bowl of the more gourmet ...

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