Story by: Steve R. Black
Styled by: Shelley Black
Photography by: Anthony Lee
For Hailey and Clayton Vannoy, hospitality isn’t something they schedule, it’s simply a way of life.
Between raising two energetic little boys, managing the daily demands of a working ranch, pursuing careers, and staying actively involved in their community, most would assume convenience foods and takeout are necessities. Not for the Vannoys. Around their table, meals are thoughtfully prepared, often from ingredients they have raised themselves, and always with the expectation that there may be a few extra guests.
“Cook for more than you need” has become something of an unspoken family motto. Preparing meals for five to ten people feels natural in their home where friends, neighbors, and family members frequently stop by. There’s always room for one more chair at the table, and if food remains after the meal, even better. The Vannoys affectionately call it “planned leftovers,” a practical solution for busy days when time is short, but a home-cooked meal is still important.
As owners of V-3 Ranch, the only working Texas Longhorn ranch in Pensacola, Hailey and Clayton are deeply connected to the food they serve. Their ranch sustainably raises Texas Longhorn cattle, pork, and lamb making quality protein the starting point for nearly every meal. From there, creativity takes over.
Hailey is known for colorful stir-fries loaded with fresh vegetables and bold flavors, while Clayton is happiest standing beside a hot grill, turning out burgers, steaks, and sausages for family and friends. Traditionally, Clayton handled the grilling while Hailey perfected the sides, but lately she’s been claiming her own space at the grill, refining her technique and expanding her culinary repertoire. The arrangement has worked out well for everyone-especially Clayton, who gladly trades tongs for extra time with the boys.
What makes the Vannoys true tastemakers, however, goes far beyond what’s on the menu. Their kitchen serves as the heart of their home… a gathering place filled with laughter, conversation, and the comforting aroma of a meal shared together. In a world that often moves too fast, they have intentionally created a space where family comes first, guests feel like family, and meaningful connections are made around the table.
Through their example, Hailey and Clayton are teaching their sons lessons that can’t be found in a recipe — the value of hard work, the joy of serving others, and the importance of making time for the people you love. Their lives are busy, ambitious, and full, but at the center of it all remains a simple truth — open hearts and open doors never go out of style.
Breakfast Burrito
2 extra-large tortillas
4 eggs
1/2 pound of pork sausage
(pre-seasoned breakfast flavor)
1 cup of shredded cheese
Beef tallow or olive oil
Salt
Scramble eggs on medium-high heat skillet, add salt to taste. Pro tip: if you’re cooking on cast iron, place beef tallow or olive oil in the skillet and wait for it to almost start bubbling, then pour in eggs. Do not stir immediately, let the bottom of the eggs cook and then slowly stir as you scrape the bottom of pan. Once cooked, remove from skillet and set aside. Add olive oil or beef tallow back to skillet. Brown pork sausage. Optional: Briefly warm tortillas in the microwave. Lay tortilla on a flat surface
Add eggs, sausage, and cheese to the half of the tortilla closest to you. Fold the left and right sides of the tortilla over the sausage, eggs, and cheese then starting at the side closest to you, roll the sausage, eggs, and cheese up in the tortilla, working away from you. Use a small rectangular shaped piece of foil wrapped around the bottom of the burrito to help keep your burrito together and prevent spillage.
Smoked Sausage Bites
Pasture raised smoked sausage links
Olive oil
Optional: barbecue sauce, ketchup,
Dijon mustard, honey mustard
Warm olive oil on grill or skillet on medium heat. Slice sausages and place on cooking surface for 4 minutes or until slightly browned then flip. Remove from cooking surface and let cool. Place tooth picks in slices and plate with a variety of dipping sauces.
Beef, Cabbage & Carrot Stir Fry
2 pounds ground beef
Kinder’s all-purpose seasoning
Organic white rice, cooked
1 head of cabbage, chopped
5 carrots, chopped
Feta cheese
Mae Ploy Sweet Chili Sauce
Add all-purpose seasoning to the ground beef and brown in a skillet. When meat is browned, add the cabbage and carrots.
When cabbage and carrots are softened, remove from heat. Serve in a bowl with rice topped with the meat and veggie mixture, feta cheese, and sweet chili sauce.
Cast Iron Steak
Grass fed and finished steak of your choosing
1 tablespoon butter
Salt & pepper
Kinder’s The Steak Blend
Remove steaks from refrigerator 30 minutes prior to cooking. Add salt, pepper, and The Steak Blend (season to taste but don’t skimp on the salt). Sprinkle a layer of salt on a cutting board, set aside. Warm cast iron skillet over medium – high heat. Place butter in skillet (depending on the size of your skillet you may need more butter). When butter is fully melted and sizzling, place steaks on skillet. For medium rare: cook for 2 minutes on each side (do not use a lid), adjust this time for preferred finish and steak thickness. Remove from skillet and place on salted cutting board. Allow steaks to rest for at least 10 minutes.
Fourth of July Pizza Pie
Organic strawberries, blueberries, and raspberries
1 box of sugar cookie mix of your choice
8 ounces of cream cheese
9 ounces of frozen whipped topping, thawed
Zest from half of a lemon
Rinse and lay out fruit toppings to dry. Make sugar cookie dough as directed on box. Oil pan with coconut oil (I like to use a smaller round pan so the cookie crust is thicker and gooier). Evenly spread the cookie dough in the pan. Cook as directed on box, ensuring to not overcook. Let cool. Mix cream cheese, whipped topping, and lemon zest. Spread the topping mix on the cookie (use a rubber spatula to evenly spread). Decorate the top with fruit as desired. Store in the refrigerator until ready to serve.
