4/8/2019 – Mary conceived of this dish to use the large amount of mustard greens harvested today from her garden. They were bolting and so they were all pulled up at the same time-hence the large skillet (No. 12) full … Continue reading
11/18/2018 – Roasted these to use in the high fiber trail mix for the kids 2018 Thanksgiving visit. Honey Roasted Pecans – This easy recipe with just those two ingredients was inspired by Kelly@TrialandEater. She advised the rough proportions to … Continue reading
8/18/2018 – This was an impromptu cook as we had been packing all day getting ready for the move to the farm and our next trip next week. I made the second trip to Home Depot and stopped by Hong … Continue reading
7/8/2018 – Inspired by Marcela Valladolid here. The loaf turned out a bit spicy for Mary but fine for Tom. Good flavor and the chunky texture of the chorizo made for a nice chewy entree. … Continue reading
This version of coleslaw was great with the chicken thighs cut into thirds that we smoked with jerk seasoning. It was inspired by a Caribbean slaw recipe at the Killer Hogs BBQ site. The meal with the thighs and cornbread-with-sausage was great. … Continue reading
10/14/2017 – Mary made fried onion rings that were as good as the best we have had at restaurants. She was inspired by the recipe at http://www.laurainthekitchen.com/recipes/onion-rings/ Ingredients 1 large onion, cut into rings and each piece separated. In addition to … Continue reading
Inspired by Bea Lazzaro in her cookbook we own titled Italian Provincial Cookery on page 44. Bought the book in the 1990s and Mary and I have always made pesto this way. add enough basil leaves, somewhat compacted, to fill the large … Continue reading
May 21, 2017 – This was an easy success. Large bone-in breasts were sliced to the bone about 1″ apart. Smeared fresh basil pesto we made with our basil into each slice. Draped with store-bought applewood smoked bacon. Sprinkled Creole Seasoning … Continue reading
May 16, 2017 – Mary made this for the first time and it was great. The sriracha was not hot once it had baked then seared.
First made on May 6, 2017, to have with fried catfish. Very flavorful and more zing (not hot) than store bought.