From Mrs. Happy Homemaker.
I love pork roasts. I love how you can put just about any flavor on it, and it just partners with it so well.
I make a lot of pork roasts for everyday meals, Sunday dinners, & special occasions. I always have one in the freezer ready to go because I purchase a lot of whole pork loins, and then have my local butcher slice it into individual roasts (and pork chops ) for me. Huge money saver! Continue reading
Chris Underwood, Facility Manager and Chief Griller Extraordinaire, basting the turkey.
Now here’s a recipe for anyone who loves sitting beside a grill on a chilly Thanksgiving morning, drinking whatever beverage you choose at that time of day (Irish coffee??). Warming your hands over a bird that’s going to be absolutely juicy, delicious, tender and moist—might we say even succulent? Can’t wait! Continue reading
From “BBQing Tips From Deep In The Heart Of Oregon!”
What were you girls expecting in my very own kitchen photo…a closeup shot of Paul Newman? Get real! Get a grip!
Ok! Here are two simple BBQ chicken recipes that are so easy that even you might…well, maybe, be able to do yourself without having to call Martha, Rachael, Ina, Chef Paul or Chef George (not Clooney) to bail you out : Continue reading
From Tag Sale Tastes.
In the Halloween spirit, I made a favorite appetizer for a party last week. I call it Severed Hand Raspberry Chipotle Cream Cheese Dip, and you kind of have to have a sense of humor to serve it and to eat it. I am particularly fond of this recipe because I won $500 for it from Better Recipes. I didn’t have a lot of time to sculpt the hand, and several people thought it looked more like an animal claw, but like I said, you have to have a sense of humor. Continue reading
From Before It’s News.
The most stressful part of my day is the hour between 6:30 and 7:30 a.m.
A colorful, sweet and spicy dipping sauce for this showy appetizer. Continue reading
From FOODNATIONNY.com - What a summer Food Nation New York has experienced. Back in the month of August, Case Fischer and Mark Wieser got in contact with me to present their product from Fredericksburg, Texas. I missed the opportunity to travel down to the Lone star state to visit their famous peach house. Lucky enough they shipped their jams, jellies and Moms pasta sauce so I could experience their craft. Here’s the link so you can check them out yourself at Jelly.com Continue reading
The other day I needed to make a quick dinner. With beautiful and summer-like weather Continue reading
The Hatch pepper is a superb cooking pepper, and we use it in two of our products Continue reading