From IFAS Here. Sun-dried tomatoes can add a deep, tangy flavor to your cooking. You can buy them at the grocery store, but it’s more fun to grow your own. Plant plum or pear-shaped tomatoes since they’re best for drying. … Continue reading
Category Archives: Cooks
Chicken Banh Mi To make this Vietnamese-style sandwich, we quickly pickle carrots and cucumber in lime juice and fish sauce and season a rotisserie chicken with the same flavors. Sriracha mayonnaise gives the sandwich a spicy kick. INGREDIENTS 2 carrots, … Continue reading
Inspired by The Mediterranean Dish. INGREDIENTS 1.5 to 3 lbs seafood or sausageWater3 tbsp Extra Virgin Olive Oil1 large yellow onion, chopped2 cups medium-grain rice, soaked in water for 15 to 20 minutes and then drained4 garlic cloves, chopped2 large … Continue reading
5/28/2020 – The chicken in this great meal was inspired by TheMediterraneanDish.com. Mary made the marinaded chicken breasts and veggies and we grilled them on the Weber Kettle. The chicken was very flavorful and the grilled fresh zucchini, pattypan squash, … Continue reading
INGREDIENTS 9 Servings This recipe was inspired by one at Zatarian’s web site here. This is close to that one but we made a lot of changes. It turned out good and resulted in a lot of leftover meals. 1 … Continue reading
This was inspired by the video and recipe by Rouse’s Chef Nino we watched May 20, 2020. INGREDIENTS Pork tenderloins, 2 lbsCreole SeasoningFrench Breadfresh rosemary, finely cut1 teaspoon dried oregano2 pounds bacon, thinly sliced1 whole garlic bulb, cloves peeled and … Continue reading
Here’s the story behind this Southern snack. Ingredients 16 oz. package of saltine crackers1 tsp. garlic powder1 tsp. onion powder1/2 tsp. black pepper4 Tbsp. (about 2 packages) ranch dressing mix3 Tbsp. red pepper flakes2 cups olive oil Instructions 1. Using a large … Continue reading
4/6/2020 – This dish is truly our creation and not inspired by anything other than we still have half a refrigerator of cabbage and some chicken legs that need to be cooked. Mary liked the idea of chicken cooked with … Continue reading
4/5/2020 – Today we bottled the first kraut we made in the briner bucket and, with a refrigerator full of cabbage, we decided to make a German-style ferment the same way. The ingredients are based on ferments we did while … Continue reading
3/23/2020 – Used large daikon radishes from the garden pulled 2 weeks ago to empty the row. They have been in the veggie drawers in the outside refrigerator. We fixed them two ways in two 1/2 gallon jars. On 7/16/2020 … Continue reading