July Moon Releases Catchy ‘Mama’s Recipe’ [EXCLUSIVE PREMIERE]

July Moon is a talented new trio, with a catchy new song, out now. Made up of Cassidy Daniels, Piper Bateman, and Braelyn Watt, the threesome, with support from hit songwriter Liz Rose, just released “Mama’s Recipe,” a fun track that is a good hint of what fans can expect from them in the future.

“‘Mama’s Recipe’ was a fun one to write,” Brendan Cooney, one of the songwriters, tells Everything Nash. “The idea for the song actually came from two different titles. I had overheard someone say ‘That’s my mama’s recipe,’ simply referring to a meal, but I wrote it down anyway. Within the same time frame, I had a note in my phone for ‘Recipe for Disaster.’ Honestly, I didn’t think either title was anything worth writing but then it clicked to pull the two ideas together. I brought the title and concept to Chris Rafetto and Emily Ann Roberts and we just ran with it.”

“A ‘character’ song seemed to be the only direction that made sense,” he continues. “Since it wasn’t based on a particular person nor personal experience, we had complete creative freedom. Good or bad, we all seem to pass down qualities, behaviors, and values to the next generation. We wrestled with the idea of having some sort of redemption for the character by the end but decided to leave her story at what it was, ‘just another broken branch on the family tree.’”

July Moon’s debut EP will be out on Friday, October 13. See below to find their favorite recipes from each of their own mothers, and keep track of music and tour updates at JulyMoonOfficial.com.



Being born and raised in Maryland, I learned how to pick crabs as soon as I was old enough to sit at the table. Not only is crab meat SO good, but eating crabs is such a fun and traditional Maryland experience. Sitting around a table with family and friends picking crabs is one of my favorite pastimes, and the seafood is one of the things I miss most about home. Maryland crab cakes are a staple and my mama makes some of the best!

1 Pound Jumbo Lump (or Lump) Crab Meat
1/2 cup good Mayonnaise
1 pkg of J.O. Spice Co Crab Cake Seasoning Mix

Put crab in large bowl and check for any stray shells with your fingers
Add in mayo and J.O. seasoning mix
Gently combine everything thoroughly
Shape in to cakes and bake at 400 degrees until golden (about 10-12 minutes) Make 4 XL cakes, or 6 Medium cakes

**Meat should be from Maryland Blue Crabs, but the Carolinas, or the Gulf crab meat will do.

** If you can’t get the J.O mix, make your own:
4 Tbs fine bread crumbs, 1 Tbs Old Bay or J.O. crab spice, 1 Tsp Sugar (adjust salt/pepper to taste)
**These are best as is, but can be served with tartar or cocktail sauce and crackers


In Appalachia, traditionally what’s amazing about our cooking is that we work with what we have. Cheap cuts of meat, veggies/herbs from a garden, and low-cost shelf ingredients. This is a steak and gravy recipe that’s been in our family for generations—my Nana passing down to my mama and my mama passing it down to me.

2-3lbs cubed steak
1 can cream of mushroom soup 1 packet of brown gravy mix, plus flour for dredging
Garlic powder
Onion powder
Oil for frying

In a cast iron skillet, heat 2-3 tablespoons of oil to coat pan to medium heat. Season both sides of cubed steak with seasonings

Place approximately 1/2 cup flour on plate or in bag and season to taste.

Dredge cubed steak in seasoned flour on both sides and place in cast iron skillet. Brown steaks on both sides and place into slow cooker set on high.

Save pan drippings in skillet and stir in cream of mushroom soup and brown gravy packet. Add a whole can of water and milk to desired thickness and deglaze the pan to make a gravy. Add to the slow cooker.

Add more water and or milk to the mixture as needed for gravy. Cover and cook on high for 4 hours or low for 6-7 hours. Server over mashed potatoes or rice



This recipe is a simple inexpensive southern dish that my grandma made for my mom, and my mom made for me.

1 (12 ounce) package egg noodles
2 (10.5 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese, divided
2 (5 ounce) cans tuna, drained (or 1 12oz can)
1 can of green peas (drained)
crushed potato chips
salt and pepper to taste


Preheat oven to 425

Boil salted water for the egg noodles; cook until al dente about 7-9 minutes (or follow bag instructions).

Drain noodles and run a little bit of cold water over noodles to get them to stop cooking

Add noodles and all other ingredients (minus the potato chips) and only 1 cup of cheese to the pot and mix.

Put all ingredients into a 9×13 baking dish

Top with the remaining 1 cup of cheese and crumble up potato chips evenly over the top

Photo Credit: Courtesy of Elicity PR / Kristy Benjamin