A Note from the Freezer…
Updated: 2009-01-31 14:24:49
My entire state (Kentucky) is in a state of emergency because of a deadly, power sucking winter storm. Our house (and most of our town) has been without power since Tuesday. This is Saturday, and we’re hoping and praying to have power by Monday. Of course, even then - I don’t know [...]Post from: Recipe Blog and Food Blog With a Southern Accent
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Have you seen “blooming tea”?
It’s usually a mixture of different tea leaves and flowers that are wrapped and packed up into a tight ball.
When you put it in your clear tea pot and wait 10 minutes, they turn into a beautiful, plumped up flower!
Literally, it looks like a pretty flower, often with different colors.
There are [...]
Organic Marin: Recipes from Land to Table was nominated by Erin for this month’s PTC office Cookbook Club lunch.
This uniquely Californian cookbook focuses in on local farms in Marin County with recipes from nearby star restaurants.
Recipes are divided by season and feature the produce and meats harvested at that time.
Participants were encouraged to shop locally [...]
What is My Favorite Australian Fruit?
The dark purple passion fruit!
Before I lived in Australia, I had never seen the likes of a passion fruit, let alone tasted a freshly ripened one.
Honest to Goodness…it’s the most delicious fruit I’ve ever eaten!
Literally, we had so many of them, as there were passion fruit plants all around the [...]
Click HERE for a little video featuring Curtis Stone. He takes the stand against adding oil to pasta as it cooks. I remember seeing a Good Eats episode where Alton Brown preached the same sermon. The boys are right, too. Sauce will adhere to pasta better when there’s a little stickiness [...]Post from: Recipe Blog and Food Blog With a Southern Accent
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We polished off a 50 gram bag of Black Currant tea from Teaopia this week!
It’s really delicious!
It has a base of hibiscus, apple pieces and rose-hip peels…Then, it has elderberries, black currant leaves and black currants, and vanilla.
Now, I love black currant, any currant for that matter (we grow them in our garden)…Many people [...]
This is my husband’s Southern Meatloaf recipe that barely lasts for leftovers…So, we try to make as much as we can handle…LOL…Meatloaf sandwiches are one of my favorite things for a leftover meal! Yum! ~ Kimberly Edwards
Type: Main
Serve With: My Kickin’ Sweet Southern Cornbread and Collard Greens
Prep Time: 15 min
Cook Time: ~ 30 [...]
Kids Valentine recipes to make this Valentines day including ideas for giving, breakfast for your Valentine and a Valentine dinner menu.
What better way to celebrate the winter season by curling up in a warm house and cooking up fun with your kids and our cold weather recipes.
Although we always have champagne for New Year’s, we always have a bottle of icewine too with dessert.
In fact, we take every available opportunity to drink icewine, especially in the Niagara Region, that there is.
My birthday is in July, and guess what my drink of choice is…Icewine!
To tell you the truth, I have never met [...]
Until the George Foreman grill was invented, an electric grill, no matter which manufacturer made it, was virtually the same: It cooked food on a flat surface within its own fat. But George Foreman changed all that when he developed an indoor grill that drained fat away from food as it cooked, creating healthier, low-calorie meals. [...]
I know many of us bake with Manuka honey, which comes from bees that harvest their pollen from Manuka bushes in New Zealand.
It has a richer, more floral and earthy aroma and flavor, which gives it a more specialized taste than “regular” honey you get in your grocery store, like Billy Bee brand, for instance.
I [...]
After two months of heavy braises, rich sauces and gravys it’s nice to be eating on the lighter side again. My palate had almost forgotten the joys of great ingredients cooked and served simply. With just a few ingredients and a very short cooking time, this dish was an homage to simplicity and the preservation of the flavors that the ingredients bring to the party.
Fish should be served simply. …
The George Foreman 360 grill has revolutionized the small kitchen appliances industry. It’s a product that has multiple applications, from grilling meats and vegetables and baking, to griddling pancakes and making quesadillas. It has changed how people around the world eat. You don’t have to turn on the oven or get out heavy cookware. And it can be [...]
How many times have you gone to the grocery store, came home and realized that you forgot the milk!
I know this has happened to everyone in some way, shape or form with some ingredient or food stuff.
NEVER again!
Sign up for a free account with RememberTheMilk.com, and get a personalized tool for grocery lists and to-do [...]
Home About Contact My Other Blogs Buttermilk Chocolate Cookies Reviews Subscribe Three Bean Chili Recipe with Wisconsin Colby by Joi on January 19, 2009 : Ingredients 1 large onion , chopped , about 2 cups 2 large green bell peppers , cut into 1 2-inch squares 1 tablespoon garlic , finely chopped approximately 3 cloves 2 tablespoons vegetable oil 1 can 15.5 ounces black beans , drained 1 can 15.5 ounces pinto beans , drained 1 can 15.5 ounces black-eyed peas , drained 1 can 14.5 ounces diced tomatoes with juice 1 can 14 ounces vegetable broth 1 cup dry red wine or water 3 tablespoons cornmeal 1 tablespoon chili powder or to taste 1 teaspoon dried oregano 1 tsp . ground cumin Salt and pepper , to taste 1 bay leaf 1 4 teaspoon hot pepper sauce or to taste 2 cups Wisconsin Colby cheese , shredded and divided Cooking : Directions In a Dutch oven , sauté onion , bell pepper and garlic in oil about 5 minutes or until . soft Stir in remaining ingredients except cheese . Simmer uncovered , stirring occasionally , about 1 hour or until thick . Remove bay leaf and discard . Remove from heat and stir in half the Wisconsin Colby cheese until melted . Serve with remaining cheese sprinkled on .
In honor of National Cheese Day (tomorrow), below are a few more wonderfully cheesy recipes. They both sound amazing- I love the idea of using raisin bread in the grilled cheese sandwiches. So healthy! And the fondue? Sounds like something I need to have right away.
ULTIMATE WISCONSIN GRILLED CHEESE SANDWICH WITH [...]Post from: Recipe Blog and Food Blog With a Southern Accent
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Cooking with kids is a fantastic time to spend time together, and if you are lucky, you will accomplish something productive at the same time! Because cooking with kids has been my business for the past 5 years, I have some favorite cooking tools that I like to use with children. But I realized that [...]
This recipe from Betty Rosbottom’s Sunday Soup cookbook is a simple affordable way to get the flavors of Thailand on your table.
What you need: 3 lemongrass stalks, 2 limes, 4 cups low-sodium chicken broth, 8 ounces thinly sliced mushrooms, 1 large red bell pepper (seeds and membranes removed, cut into ½ inch thick pieces), [...]
I’m no Martha Stewart in the kitchen, but there’s one thing I refuse to do without: George Foreman appliances. They make cooking a snap, even for the kitchen challenged. Their non-stick cooking surfaces cook food on both sides simultaneously for faster cooking times. And you can use the indoor grill for many different uses, from [...]
Macaroni and Cheese
Servings: 6
8 ounces elbow macaroni, uncooked
2 cups sharp cheddar cheese, shredded
2 medium onions, chopped
2 Tbs butter or margarine
1 Tbs dried parsley, plus pinch for garnish
1/2 tsp freshly ground black pepper
2 cups Hood® Cottage Cheese
1/2 cup Hood® Milk
1/4 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
· [...]Post from: Recipe Blog and Food Blog With a Southern Accent
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Four Cheese Pizza
Servings: 6
1/2 cup Hood® Cottage Cheese
1/4 cup Parmesan cheese, finely grated
1/4 cup Romano cheese, finely grated
1 Tbsp each chopped fresh oregano, parsley and basil
2 Tbsp olive oil
1 11-inch pre-baked thin crust pizza shell
1/4 cup plum tomatoes, chopped
Freshly ground black pepper to taste
1/4 cup reduced fat shredded mozzarella cheese
· [...]Post from: Recipe Blog and Food Blog With a Southern Accent
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Many of you remember my posts last year about the Great American Bake Sale. It is a wonderful event sponsored by Share Our Strength in an effort to raise money to end childhood hunger. We were very successful in our endeavors and plan to do even better this year.
In the meantime, when I learned about [...]
Home About Contact My Other Blogs Buttermilk Chocolate Cookies Reviews Subscribe How to Make Homemade Sauerkraut by Joi on January 14, 2009 I subscribe to more than a few e-mail newsletters , and one of my favorites recently ran an article recipe that struck me as all kinds of cool . It’s for making homemade sauerkraut and I thought it might pike your interest as highly as it did mine . It’s featured below , with permission , of . course Homemade Sauerkraut By Laura LaValle , RD , LD One way to get good bacteria into your gut is by eating lacto-fermented foods . This crunchy sauerkraut is easy to make and a great accompaniment to any meat dish . Fermented foods such as sauerkraut are traditionally eaten almost like a condiment , small amounts with most . meals Serves : 4 Time to Table : 4 days Healing Nutrient : Spotlight Excellent source of vitamin C Good source of folate : Ingredients 1 lb . shredded cabbage 1 2 tbs . sea salt 1 large glass jar like Ball glass canning jar with a metal screw on lid Select organic ingredients for optimal . nutrition : Preparation Mix cabbage with salt . Pound cabbage with a meat pounder in large shatter- proof bowl until juices run from cabbage the
If there’s one thing that separates a George Foreman grill from all the many imitators, it’s versatility. It’s the innovation behind what George Foreman does every day. So it should come as no surprise that the George Foreman 360 grill is one of our most versatile inventions ever. It’s a single machine that grills, bakes, [...]
Since I first used the George Foreman grill, my cooking routine has never been the same. I love grilled foods, but getting the charcoal and lighter fluid out and starting a fire wasn’t always practical. This grill is the answer to healthy cooking. It perfectly sears foods, and clean up is simple and easy. Just get a few thinly [...]
Returning home from a relaxing vacation is always like a slap in the face. It is a sudden shock to the system to be thrust back into the throes of laundry, grocery shopping, meal preparation, shuttling children, scooping pet poop and paying bills. It’s enough to make me turn around and drive right back to [...]
Now that they new year has arrived, it’s time to get cracking on some of those resolutions: eat healthier, have more family meals, cook more, eat out less…
What are you waiting for? Grab your kids and search through some of your favorite cookbooks together. Your kids will feel honored that you are asking for their [...]
I can’t remember the first time my mother brought home a tub of Rondelé cheese, but from the moment she did, I was hooked. We all were. It was the staple on wheat crackers in our home for years. It was used with vegetable platters, smeared on sourdough with salami and a favorite at parties. It only took one taste.
Of course, not every store carries this delicately herbed cream…
Brrr… It’s Cold Out! Try this delicious soup to warm your body and soul. Not only is soup a fantastic comfort food, but the ingredients usually cost very little and go a long way. You will definitely have left overs for lunch tomorrow! Don’t forget to follow What’s Cooking’s “Call the Kids” tips to get [...]
It used to be that enjoying the taste of grilled meats meant that you’d have to wait until summertime when you could turn on the gas grill or use charcoal. No more. Now you can enjoy the taste of grilled meats anytime, even during the dead of winter, when you use the George Foreman indoor grill. From tabletop [...]
What’s up with the French Paradox? They eat rich and fatty foods, drink loads of wine and have a lower incidence of heart disease than we do in the United States. What’s their secret?
Ellyn Satter, author of Secrets of Feeding a Healthy Family, says that one of the things that sets the French apart from [...]
The new year can be a complicated time for most - packed with spectacular celebrations and brooding introspection. If you make just one resolution this year, I hope it will be to eat well and healthfully. This week’s guest blogger, Miss Meat and Potatoes, will help you ease across the treacherous bridge from caviar to [...]
It’s the New Year. And everyone is focused on changing their habits to live healthier lives and maybe shed a few pounds and get in shape. Make it easier to live healthy when you practice healthy cooking with the George Foreman grill. This grill has revolutionized how we cook and prepare meals. It’s made it simple and easy [...]
Living a healthy life begins with the food you put into your mouth. Heavyweight boxing champion George Foreman knows this, and it’s why he works every day to invent cooking devices that will make it easier to eat the right way with less hassle as possible. From cutting-edge inventions such as the G-Broil grill to the [...]