When I tell people I made my own sausage they are awed. Sshhh! Sausage is nothing more than ground meat and spices. But isn’t the stuffing them in casings part hard? I have no idea. I didn’t have casings to try so I made this Spicy Sage Breakfast Sausage without them. Shape them into patties or crumble it up in a skillet to mix in a recipe and you are good to go.
Out of the blue J walked out of class one afternoon and immediately asked if we could make carrot cake. I was exhausted, but carrot cake is my favorite so it didn’t take much to convince me.
I pulled out a recipe I’d created awhile ago from a combination of recipes so I could update the photos and put it in the new recipe format.
We had all of the ingredients except coconut, which J doesn’t like anyway. Usually he doesn’t like nuts either, so I planned on just adding them to some. But when he saw them on the counter he insisted on putting them in all of them. Twist my arm.
Since it was before Valentine’s Day I used a heart shape pan, plus some mini cupcakes to keep me from devouring too much at once. Well, that was the plan Continue reading →
A group of bloggers get together and pick two ingredients that might not normally be paired together to make amazing new recipes. This month we have Lemon and Basil.
Well, some people might think they are a bit crazy together. But the only challenge for me was deciding on one of the oodles of ideas I had to make: beverage, side dish, with fish, with pasta or maybe a dessert…
It was Ma’am’s birthday this month – shortbread won out. It’s her favorite.
I managed to get a good deal on a London Broil (aka top round or flank steak), but didn’t want to go with my usual method of cooking it which is to marinade then cook on grill/broil until medium rare in the middle. This time I decided to cook it low and slow in the slow cooker with Gid and Clark’s Righteous Rib Rub. Continue reading →
So, to celebrate I thought it was high time I tried to make one of the recipes in the book that I have always been interesting in trying. While Miss Maudie’s Lane Cake is definitely on my list of “food I want to try”, I would need a very special occasion to make a bourbon soaked cake.
Nope, the one I made this week is Scout’s favorite, Cracklin’ Bread. The bread Calpurnia makes for her after her disastrous first day of school.
It’s one of my favorite days of the month – Fill the Cookie Jar posting day. Yippee! The first Thursday of the month a group of bloggers each make a cookie based on a monthly theme and post about it. This month we have Valentine’s Day cookies.
Be sure to scroll to the bottom to see the yumminess the other bloggers came up with.
After a little comedy of errors I came up with these tasty little Chocolate Strawberry Bites which are sort of an inside out chocolate dipped strawberry. And they are so delicious, none of my taste testers suspected they were lower in fat and sugar than traditional thumbprint cookies.
I am so excited to be back co-hosting the Tasty Tuesdays Link-up Party. Hopefully you all have been following the link up every week like I have. I always find the best recipes from my fellow bloggers.
Before we get to the link up, I want to share this quick recipe for Claim Jumper Clone Garlic Cheese Toast. It is a simple way to dress up boring bread and it goes great with a variety of things from soup and chili to pasta or steak. It takes all of a minute to mix up and spread on the bread, then broil for a few minutes until nice and toasty on top.
In the restaurant it is served on Texas Toast, and the frozen store version is a loaf of French bread. We had it with soup the other night and I smeared it on whatever bread I could find in the house, a few slices of sourdough and some English muffins. Since it was only J and I, we have plenty of spread left over in a container in the fridge to make again some night.
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How in the world did I not manage to blog about my brother’s New Orleans Red Beans and Rice? I have the recipe in the old format and probably just assumed I had it over here with all of his other recipes. Hanging my head in shame!
This dish is perfect for Mardi Gras, which is only a few weeks away, or your typical Monday laundry day as was traditionally done in New Orleans. No really, in New Orleans Monday was laundry day and the women would put on a big pot of beans and let them cook all day while they did laundry. When they were done they would heat up some sausage or pork chops or maybe fry an egg and serve it on top of the red beans and white rice.
Today is Irish Coffee Day, and for many of you in frigid temperatures I am sure some spiked creamy coffee sounds pretty tasty right about now.
I came over to the site a few hours ago so I could share our recipe on social media (you are following us aren’t you? the links are over there ——–>).
Oopsy! I quickly realized that I haven’t put it in the new format yet. I really need to get cracking on creating that blog calendar and planning ahead a bit. So, if you are too late to enjoy it today, pin it for St Patrick’s Day. Or have it any day you want.