Melissa Logan

By Published On: May 3, 2017

Melissa Wright Logan learned to cook mostly by watching Food Network and her favorites are Barefoot Contessa, Giada and Pioneer Woman.
In high school she had no interest in cooking and in college it became a necessity. She took a real interest when she was older, and her mom, Nancy Gardner, says she doesn’t know where Melissa learned to cook since she never did when she was at home.
“I know my limitations,” Melissa said, and she won’t try to make gravy or a roux. She said the one and only time she tried gravy, it ended with the smoke alarm going off.

Melissa Logan CookShe likes to use recipes, has lots of cookbooks, and will occasionally use Facebook. She has to modify recipes for husband, Brad, she says because he is a picky eater.
Italian is her favorite food, and she likes to prepare one-dish meals served with a salad and bread.
For dessert, she mostly makes cookies–anything with chocolate is what the kids, Evie, 4, and Sam, 2, like. They also like steamed carrots, broccoli and spinach.

Mother-in-law Sandra Logan says Melissa is a very good cook. Boneless grilled pork chops seasoned with Paul Newman’s ginger and sesame dressing, and cauliflower casserole are Sandra’s favorites, along with her “delicious molasses cookies.”
The dip recipe is from Melissa’s long-time friend, Lyndi Dobbs, and the other two are Barefoot Contessa recipes that she says she has made many, many times.

Her mother is from Shreveport, and her grandparents are from Massachusetts, so Melissa doesn’t cook Southern, she says, and “never makes cornbread.” She likes to have Italian or French bread instead.
Three of her favorite things to make at Christmas are coffee cake with oatmeal and blueberries, apple cake with caramel sauce, and spiced pecans, a recipe from USA Today that she found years ago.

Rigatoni with Sausage and Onion
3 Tbsp. olive oil
2 cups chopped sweet onion
1.5 lbs. sweet Italian sausages, casings removed
2 tsp. minced garlic
2 tsp. Kosher salt (or to taste)
1 tsp. freshly ground black pepper (or to taste)
1 cup white wine
1 cup heavy cream
2/3 cup half and half
2 Tbsp. tomato paste
1 pound rigatoni, cooked to package instructions
1/2 cup fresh chopped parsley
1 cup grated parmesan, divided

Heat olive oil in Dutch oven over medium heat. Add onion and saute  seven minutes or until tender. Add  sausage and cook 7-8 minutes or until browned. Add garlic, salt, and pepper. Cook one minute. Pour in wine and bring to a boil. Add heavy cream, half and half, and tomato paste.  Bring back to a boil, and simmer 20 minutes until sauce has thickened. After cooking and draining the pasta, add it to the sauce, stirring to coat the pasta. Cook over low for 5 minutes. Remove from heat. Stir in parsley and half of the parmesan. Reserve the other half of the parmesan for serving.

Baked Potato Dip
16 oz. sour cream
1 packet dry Ranch seasoning
2 cups shredded cheddar cheese
1 bag real bacon bits
Mix sour cream and dry Ranch seasoning together. Add cheese and bacon. Stir until blended.  Serve with your choice of chips.

Salty Oatmeal Chocolate Chunk Cookies
2 sticks butter, softened
3/4 cup light brown sugar, lightly packed
3/4 cup sugar
2 tsp. pure vanilla extract
2 large eggs
1 3/4 cup all-purpose flour
1 tsp. baking soda
1 tsp. Kosher salt
1 1/4 old-fashioned oats
3/4 pound bittersweet chocolate, chopped in chunks
Kosher salt

Preheat oven to 375°.  Line sheet pan with parchment paper. Beat butter, brown sugar, and sugar on medium high speed for 3 minutes, until light and fluffy. On low speed, add vanilla and eggs, one at at time. Sift together the flour, baking soda, and salt in medium bowl. Stir in oats. Slowly add flour mixture to the butter and sugar mixture, mixing until just combined. Stir in chocolate chunks. Spoon dough onto prepared baking sheets. Sprinkle lightly with Kosher salt.  Bake for 10-12 minutes, until nicely browned.

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