Marinated mushrooms, bell peppers, and onion are grilled, then served with creamy white goat cheese and luscious avocado in this versatile side dish.
For some reason or another, this seems to be a favorite of the men in my family.
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
This decadent mousse features dark chocolate, espresso, and mascarpone cheese.
“This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.”
Garlicky mayonnaise with basil and lemon juice makes a zippy topping for salmon burgers. Serve them with your favorite burger toppings.
White sugar makes the Kettle Corn taste like popcorn balls. Use brown sugar and it will taste like caramel corn.
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It’s still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have.
This hearty, delicious, and filling Portuguese sausage, cabbage, and bean soup was passed down from my grandmother. This rich soup is perfect for fall and winter when you need something hearty to keep you going.
