July 27, 2017

Love Welcome Serve: Recipes that Gather and Give

Having been a Southern preacher's wife for more than 20 years, Amy Hannon's heart for hospitality was established, confirming her long-held belief that people who are cooked for feel cared for. Modeled after her grandmother, Euna Mae, Amy's big-hearted lifestyle has become noticed by a disconnected world that is drawn to her mission of using food to love, welcome, and serve those around her. Amy encourages people to open their homes and their hearts, connecting with folks over food; and she offers home cooks simple, crowd-pleasing, comfort recipes - meals that can be prepared for whatever the people-feeding affair.  

Recipes like Brown Sugar Chili Over Cheese Grits, Cream Cheese Chicken Enchiladas, and Sam's Pulled Pork are perfect belly-fillers for gathering people in your home. And recipes like Comfort Chicken Pot Pie, Hello Dolly Brownies, and Layered Spaghetti Pie are ideal for giving to folks who need to feel loved.

Combined with her refreshing enthusiasm and approachable recipes, Amy Hannon has ignited a passion in young cooks who are spreading their hospitality wings, and she has reignited that same passion in seasoned cooks who had forgotten how much joy comes from serving others.  

Amy's first cookbook, Love Welcome Serve: Recipes that Gather and Give, is filled with more than 100 comfort recipes that will encourage you to embrace hospitality so you can enjoy the life that happens when you make and serve food to your people.

Shop HERE for signed copies and gift sets.
Also find this title available at your favorite booksellers.


Amy Nelson Hannon is the owner of Euna Mae's, a one-of-a-kind kitchen boutique that has become not only a special place to locals but has quickly become a destination shop for many around the country. In addition to her kitchen shop, Amy has an expansive media platform that includes a cooking show on KNWA Northwest Arkansas' NBC station, a food blog, and an engaging social media presence. Amy lives in Springdale, Arkansas in the thriving Northwest Arkansas metro area with her husband Sam Hannon and their children Grace, Luke, and Isaac.

This title will be released November 14, 2017
Hardcover | 256 pages

Center Street Books
a division of Hachette Book Group
New York & Nashville

February 02, 2017

sticky oven-baked drummies

It has taken me years to enjoy chicken on the bone. And I confess that although I have come to a mature appreciation of the tender meat that accompanies any meat-on-the-bone, I still examine nearly every bite I take...UNLIKE the men in my house who chew whatever until they're holding a dry, nekked bone. My daughter Grace and I watch in fascination as we nibble and pick at our carefully-selected premium bites.

So when these sticky oven-baked drummies made all of the people in my household happy - picky eaters and non-picky eaters, males and females alike - I knew we had a winner on our hands! The tangy, sweet marinade becomes the glaze on these chicken drumsticks. And the oven works its magic on the sugar in the honey to make the charred, sticky, and delicious! Perfect for the big game! They are mouth-watering and finger-licking good!

makes 12 drumsticks

1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar
1/4 cup soy sauce
2-3 cloves of garlic, mashed
1/8 teaspoon red pepper flakes
pinch of salt
12 drumsticks
2 scallions, green parts chopped

In a small bowl, whisk together the vinegar, honey, brown sugar, soy sauce, mashed garlic, and pepper flakes. Place 12 chicken drumsticks in a glass or ceramic baking dish, nestling them down into a single layer as best you can. Pour the marinade over the drumsticks, cover, and refrigerate for at least 2 hours, turning them over with tons at least once soaks in the marinade. They may marinate in the fridge for as long as 6 hours!

Set the oven to 450F. Line a metal sheet pan with a metal cooling rack that has been sprayed or brushed with oil. (You may want to put a sheet of foil on the pan underneath to help with cleanup!) Remove the chicken from the pan, line them up on the wire rack, and reserve the marinade. Season each chicken drummie with a little salt. Bake in the preheated oven for about 25-30 minutes or until the skin begins to crisp and caramelize.

While the chicken is in the oven, pour the marinade in a small pan. Bring just to a boil, then reduce to a simmer. Cook and stir over low heat until it reduces and thickens, about 15-18 minutes.

Remove the drumsticks from the oven, spoon a little of the marinade on each piece of chicken, and return to the oven for a final 7-10 minutes.

To serve, arrange the chicken drummies on a large platter or serving board and sprinkle with chopped scallions. Serve with a good cool dip of your choice!

NOTE: The garlic is intended to flavor the marinade only. Mashing the cloves allows the garlic to release its good garlicky flavor. Let them float around in the marinade and simmer in the glaze, then discard.