Grilled vegetables are almost universally loved and are easy to prepare with little clean-up. Produce best suited for grilling will be firm and have a low water content (such as peppers, onions, asparagus, and mushrooms among others). Tomatoes are one of the few high water content veggies that do well on the grill. Try combining […]
That turkey carcass leftover from your holiday meal is treasure, not trash! The frame from your turkey (or chicken) makes the most delicious broth you have ever tasted. Simply put the bones (and skin if you have any) into your slow cooker and cover it with water. Let it simmer overnight and in the morning you will have the base for a delicious soup.
This recipe is inspired by David Lebovitz’ Roast Chicken with Caramelized Shallots. With just a few ingredients and little preparation, it is simple yet delicious. I chose skinless, boneless breasts to keep the dish low fat but you may use any kind of chicken you wish.
This beautiful dessert is almost as much fun to look at as it is to eat. With gingerbread, pumpkin, gingersnaps, and pudding, you know it is going to be good. if you don’t have a trifle bowl, you can use a large, clear salad bowl. You can probably get away with making just one gingerbread recipe if you want to – I used about 1-1/2 of the two that I made when I prepared it in a trifle bowl, and you can see that I almost ran out of room in the bowl.
We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. You can make this gravy with either sausage or dried beef. If you use sausage, you need to brown it until it is thoroughly cooked, then drain it (and I like to rinse it as well) before adding it to the gravy.
My grandmother has been making these easy buttermilk biscuits for as long as I can remember. They have 3 ingredients and are pretty much fool-proof. I make a double batch and freeze them either before or after cooking. Freezing them before cooking makes it easy to have fresh, hot biscuits for breakfast, but if you cook them first, you can make your own sausage biscuits for the freezer instead of buying them already prepared.
Pastries are my weakness. Luckily, I had a houseful of teenagers that devoured this pie and saved me from the mental anguish of trying to avoid it after the first slice. This pie uses our bulk pie crust recipe, which makes 6 crusts for the freezer. I took 2 crusts out to thaw the morning I made the pie and by afternoon they were thawed and ready to go. You can use any fresh fruit in this recipe, just be sure to omit the cinnamon if you are not using apples, peaches, or another fruit that goes well with cinnamon.