I started making this salad several years ago, and it quickly became a family favorite. In fact, it has become expected that I bring it to every family get-together, or I would probably be uninvited! I usually double or triple the dressing recipe, so that I have some left over for later. If you don’t … Read more
Everyone loves the French fries that you get at the county fair. But you don’t have to wait for the fair to come around, when you can make the same, crispy fries at home. There are a couple secrets that are the key to make delicious homemade French fries all year long. Start by using … Read more
Ingredients: 6 Large Baby Portabella Mushrooms 4 oz Lump Crab Meat 1/8 C Mayo 1/8 C, plus 1 T Panko Bread Crumbs, divided 2 tsp Old Bay 3 T Butter, divided 1 T Finely Chopped Sweet Red Pepper 1 T Chopped Celery 1 T Chopped Sweet Onion 2 Cloves Chopped Garlic Olive oil 1 T … Read more
I have a confession. It’s not easy to come up with new recipes each issue, because honestly, I seldom make dishes the same way twice. I typically follow a basic recipe, but usually adjust it depending on ingredients at hand, or whatever fits my mood. And I encourage you to do the same. Always feel … Read more
This is a great alternative to the usual Italian-style pasta salad. It’s also easy to customize to your own taste. Try replacing or adding to the ingredients below by substituting corn, kidney beans, red onions, or your own favorite pasta. Salad Ingredients: 1 Package Rotini Pasta 1 Can black beans, drained & rinsed 2 Tomatoes, … Read more
In an effort to eat healthier, along with the recent chicken shortage, I’ve discovered the joys using fried cauliflower as a main dish. It can be used in place of chicken in so many ways, and you’ll barely notice a difference in taste. While my recipe describes how to make it in an air fryer, … Read more
Mussels make a great appetizer or side dish to any holiday menu. They’re quick and simple to prepare, and offer a mild seafood bite with touch of buttery garlic. For cooking, I prefer to use a shallow enamel cast iron Dutch oven, but a stockpot will work as well. 2 Lbs Mussels 4 T Butter … Read more
We’ve all experienced that roomful of guests waiting for a turkey that just doesn’t seem to finish cooking. And when it does, the breast is burnt to a crisp, while the thighs are still pale. There’s an easy solution that greatly reduces cooking time, and also helps the turkey cook more evenly. It’s called spatchcocking. … Read more