The tomatoes in our garden are still green with a few starting to turn red. Now is the time to make a piping hot batch of fried green tomatoes. Enjoy this with any dipping sauce you like. I prefer ranch dressing.
[Full Story »]
We have had an abundance of red potatoes this year from the garden. I can't think of a better way to utilize them than by making a wonderful potato salad. This recipe is easy and will go great with anything on the grill. [Full Story »]
Summertime is my favorite time of the year for food. There is always something fresh that needs to be grilled, sauteed or eaten straight from the vine. It will soon be time to have fresh corn from the garden. It is very rewarding to harvest a garden and eat the treats. This recipe is for corn that will soon be ready to pick. It calls for yellow corn, but my favorite is Silver Queen white corn. You choose your favorite.
-5 large ears of yellow corn (3 cups kernels)
-1.5 cups of finely diced sweet onion
-3/4 cups of finely chopped flat leaf parsley
-3 tbsp. of lime juice
-2 tbsp. of EVOO (extra virgin olive oil)
-1/4 tsp. salt
Microwave corn in husks, on high, until they are steaming and tender (7-9 minutes). When cool, remove husks and silk. Slice kernels from corn. Combine corn kernels, onion, parsley, lime juice, oil and salt and refrigerate. Serve cold.
I always like to chop a tomato and add to it.
[Full Story »]
With the temperature heating up, I always crave seafood. Especially fresh shrimp.
This recipe is perfect for a relaxing afternoon by the water or in your backyard.
-3/4 cup chopped green onions, divided
-1.5 lbs. peeled and deveined large shrimp
-1 tsp. chili powder
-2 tbsp. fresh lime juice (about 1 lime)
-2 tbsp. butter
-1/2 tsp. salt
Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onions to pan; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Remove from heat. Add juice, butter and salt to pan; stir until butter melts. Sprinkle with remaining 1/4 cup onions.
North Carolina barbecue is one of the most famous and beloved regional cuisines in all the fifty states. NC BBQ, as locals call it, cooks pig meat at quite low temperatures for up to 18 hours at a time.
And since BBQ & Blues is upon us, I thought it would be a good time to get everyone started!
[Full Story »]
I am often asked how my interest got started in the catering industry.
I always think back to how I enjoy hosting family dinners for Easter and other holiday parties for my family and friends. I wish I had neat story to tell of how my culinary interest began at an early age but I have to admit it didn't.
[Full Story »]
Yet another way to utilize the Easter eggs that are hunted on Sunday morning. You can fix this dish and have it ready for Easter dinner.
4 large potatoes (Giant Mart; 2/$5.00 10lb.bag)
Lots of onions (Giant Mart; 2/$3.00 3lb.bag)
Lots of celery
3 hard boiled eggs
Mayonnaise to your liking
Mustard to your liking
Salt and pepper to taste
Paprika for garnish
Hard boil the eggs in a pan and boil the potatoes in another pan. Once cooked, dice the potatoes to the size you like and add the chopped boiled eggs. Add your celery, onion, mayo, mustard and mix. Add salt and pepper to taste. Garnish with paprika.
Other suggestions to have for Easter dinner can be found at Giant Mart: Spiral ham ($1.49lb.), Collard greens (2/$3.00), Pillsbury Grands biscuits (2/$3.00) and Edward's Lemon Meringue or Pecan Pie ($5.99) for dessert. [Full Story »]
If you are one of those mothers who dreads coloring and hiding Easter eggs because you never know what to do with the eggs once they are found, then you will love this recipe. (Salad can look a little peculiar with the colored eggs).
1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
In a small bowl soak the onions in cold water for 15 minutes. Drain.
Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.