The Newlywed Chefs

keeping a fresh outlook on
life, love, and food
Scroll Down



Red Beans and Rice


About this time last year, I was visiting my dear friend in New Orleans. I had never been to the city, and was ready to drive 10 hours straight south to visit, explore, and eat. The flavors of New Orleans reflect the rich, unique culture of the city. I spent hours wandering the French Quarter, exploring funky boutiques along Magazine street, and marveling at the architecture around every corner. New Orleans is a place set apart from the world I live in. Maybe I had one too many beignets, but when I think about that trip to New Orleans, it’s almost like remembering a really good dream. A whimsical, carefree, musical dream fragrant with the aromas of the neighborhood crawfish boil. I long to visit that dreamy city again.

Red beans and rice is a classic New Orleans dish. I didn’t realize the complex flavors that go into red beans and rice. Layers of smokey bacon fat, spicy peppers, built on a foundation of the holy trinity (green bell pepper, onion, celery) and simmered for hours to thicken and develop even more complicated flavors. This is not a traditional recipe, but it tastes like it is one and it’s super easy to make. It will take some time to cook, so I suggest making it on a lazy Sunday afternoon and eating it throughout the week. To make it gluten free, simply serve over cauliflower rice.

Red Beans and Rice
Inspired By: Emeril Lagasse Red Beans and Rice
Prep Time: 30 min. Cook Time: 1 hour, 20 min.


3 cans kidney beans, drained and rinsed
1 lb. smoked andouille sausage, sliced
4 celery stalks, diced
1 yellow onion, diced
6 cloves garlic, minced
2 jalapeños, deseeded and diced
1 green pepper, diced
1 quart chicken stock
3 tablespoons bacon fat
1 teaspoon paprika
1 pinch cayenne pepper (I like 1/2 teaspoon in mine)
1 teaspoon kosher salt
1 teaspoon black pepper


In a large dutch oven over medium heat, melt the bacon fat and add onion, jalapeño, green pepper, and celery. Cook for about 7 minutes or until tender. Add 1 teaspoon of salt and pepper, garlic, and continue to cook for 2 minutes. Add cayenne pepper, paprika, and sausage. Cook sausage until browned, about 10 minutes.

Add the beans and chicken stock. Bring to a boil, then reduce to a simmer for 1 hour. Smash 1/3 of the beans with the back of a wooden spoon and continue to cook for 20 minutes.

Serve over rice

Pull-Apart Pizza Bread


While antiquing with my close girlfriend the other morning, we paused for a minute while admiring some old furniture, looked at each other, and she said, “Gosh, when did it become cool to spend the day antiquing?”  That night, I fell asleep around 9:00pm. Yes, it was Saturday night (the night when people do things). To top it off, I went to a potluck the other day. Antiquing? Falling asleep by 9? Potlucks? I am starting to realize how different my late twenties look than my early ones.

Let’s talk about potlucks. I realized the only food I really associate with potlucks are casseroles. Luckily, I remembered a recipe that my friend Rachel (HI RACHEL) made not too long ago when she had people over at her house, and thought it would be perfect to feed a crowd. I tried to recreate the flavors of that dish while also putting my own spin on it.

This pull-apart bread really is great for a party. It doesn’t last long though thanks to the cheesy, buttery, salty goodness. I love serving it with tomato sauce that people can dunk their pieces in.

Here is all you need to make this delicious savory bread.


Cut the biscuits into fourths, flatten them with the palm of your hand, and place one cube of cheese and one pepperoni inside.


Then, roll each biscuit up into a ball (yikes, pardon that manicure).


Generously brush melted butter atop all the balls and sprinkle with Italian seasoning.


Place them all lovingly in a bundt pan.


Pop the bundt pan in the oven and bake until brown and cooked through.


No matter how old you are, I’m sure you will appreciate this easy, fun, and tasty recipe.

Pull-Apart Pizza Bread
Adapted From: Jason and Shawnda
Prep Time: 50 min. Cook Time: 40-45 min.


2 cans Pillsbury Grands Homestyle Biscuits
1 jar tomato sauce
1 pack of pepperoni (you’ll need about 50)
8 oz. mozzarella cheese, cubed into 1/2″ pieces
8 tablespoons (1 stick) butter, melted
2 teaspoons Italian seasoning


Preheat oven to 400°. Butter every nook and cranny of a bundt pan and set aside. Remove biscuits from each can and separate biscuits. Cut each biscuit into fourths. Using the palm of your hand, flatten the biscuit and place one pepperoni and one piece of cheese atop.

Seal the biscuit dough around the cheese and pepperoni and form into a ball.

Brush half of the butter on the biscuits and sprinkle seasoning generously atop the buttery dough. Place all dough in the buttered bundt pan and pour the other half of the melted butter on top.

Let the pizza balls rest for about 20 minutes before placing in oven. Bake for 40-45 minutes until the tops are brown and dough in the center of the bundt is cooked through. Allow to cool for 15 minutes, and run a knife along the edge of the pan to loosen the bread.

Carefully flip the bundt over and serve warm with tomato sauce.

Serves 12-15

Rosemary Cashews

DSC_0877I’ve only done the whole “give up something for Lent,” thing a few times in my life. In high school, I gave up Frappuccinos (rough, right?), in college, I gave up sweets. This year, I decided to give up something that I really love…snacks. I just don’t need those extra calories in my day, and so often when I snack, I grab something sweet or salty instead of a piece of fruit or something else healthy. So, no more between meal snacking for me.

Right before I decided what to give up, I made these cashews. Of course. So now I’m offering cashews to everyone that comes by our house so that I won’t eat them.

These salty aromatic little guys are pretty addicting. They’re great for game night, after school, or tossed in a salad. Also, I like to keep nuts in the refrigerator, partly because Ina Garten says to, and I will do almost anything she says. But really, it helps sustain the shelf life of the nuts due to their high oil content.

Enjoy some for me!

Rosemary Cashews
Prep Time: 5 min. Cook Time: 18 min.


16-oz. cashews
3 teaspoons olive oil
3 tablespoons fresh rosemary, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon ground cumin
Sprinkle of cayenne pepper


Preheat oven to 350°. Combine all ingredients in a bowl and stir to coat the nuts. Place nuts on a silpat atop a baking sheet and bake for 18-20 minutes until golden brown. Cool completely before serving. Sprinkle with additional salt if desired.