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Concoctions from the kitchen of a Mississippi writer.
There were so many fantastic recipes in this month’s Simple and Delicious (Aug/Sept) that I hardly knew where to start. In search of a quick afternoon snack (yes, snack, I’m weird), I went to this seasoned couscous from page 27. It& (read full article)
In the freezer section, Bird’s Eye makes a teriyaki stir fry that’s actually quite tasty. It includes everything…veggies, pasta, sauce. As convenience meals go, it’s actually one of the better ones. But I still set out (read full article)
I did a big cleanout of the fridge. See, we have this awful, nano-fridge that necessitates that I squat to see what’s in it (I’m 5’4″…that means this fridge is LOW), and it had gotten so stuffed and disorganized that I (read full article)
I made stroganoff the other day and there were leftovers, but not quite enough for two. So my response was to make enough egg noodles for both of us, and whip of a saute of summer veggies to throw over mine. It was a quick, tasty use of assorted (read full article)
We liked the turkey mexi-burgers so much, I decided to try adapting it to a meatloaf. I was going to do this in the crock pot but ran out of time and popped it in the conventional oven instead. Hubby declared this one a winner, and at 268 calorie (read full article)
I never eat much in the way of interesting for breakfast during the week. I’m not a morning person, so breakfast is an autopilot affair most of the time. Scrambled eggs, toast, and tea, every day. But weekends, usually Sunday mornings, hu (read full article)
I don’t know why, but I’ve been totally into mini food the last week or so. Since we usually have issues with the bun falling apart when we make meatball subs, it seemed like meatball sliders would be a great idea. And they were. Cu (read full article)
One of the best summer veggies is baby asparagus. That lovely, thin as a pencil variety, tender green and sweet. Asparagus is one of those foods I thought I hated. It turned out I just hate how my mom fixes it. She uses the canned stuff that& (read full article)
I’m not sure how I haven’t actually posted this before. It’s a classic in our household. It’s a recipe I adapted from my friend who tends to cook like Paula Deen so I’ve lightened it up by using turkey sausage, reduc (read full article)
I have no idea why I’m so into the mini versions of stuff this week I was really enamored after buying the new mini muffin pan, I guess. In any event, I had a package of sweet peppers in the fridge, plus a few from the garden that were clos (read full article)
The inspiration for this recipe hails from the April 2010 issue of Everyday With Rachael Ray (pg. 83). I offer this up as a homemade alternative to stuff like Totinos pizza roles. They’re fresh, light, easy as can be, and a WHOLE lot health (read full article)
This one was on the same page of the Jan/Feb 2010 issue of Simple and Delicious as the Mexican spoon bread. Hubby immediately wanted to try it. I used 4 skinless chicken thighs instead of the cut up broiler/fryer, mainly because that’s what (read full article)
It’s not what you’d call gourmet. It’s definitely not really pretty. This is more along the lines of a classic Mom meal, ranking up there with tuna casserole and spaghetti. Easy and basic, this classic was introduced by Bisqu (read full article)
After the peach and red pepper salsa I made last week, my daily grilled cheese at lunch seemed positively naked with nothing else on it. So this week I went a bit more tropical and made up a version with mango. I have always adored mango salsa, e (read full article)
Admit it. You have a secret love affair with the greasy and overpriced takeout from your local Chinese or Thai place. It’s okay, we all do. But unless you’re one of the rare folks who order everything steamed and off the diet menu ( (read full article)
We got a last minute invite to a cookout for the 4th this weekend and I couldn’t make up my mind whether to make a pasta salad or a bean salad. So I went with both. Taking advantage of a bottle of Hidden Valley Farmhouse Originals Garden To (read full article)
Part of the many dishes I made with last week’s Peach and Red Pepper Salsa was a straight up basic quesedilla. It was a classic “use what you have in the fridge” sort of dinner that took advantage of the leftover shredded chicken (read full article)
My fellow food loving pal Jessica Tudor pointed me to this recipe last week, and I just had to try it. Of course, being me, I had to make a few small modifications based on what I had on hand or personal preferences. You will never see me eat a h (read full article)
These burgers were a long time in the making. We’ve been talking about them for ages and even had a prior attempt using taco seasoning that was decent but not what we wanted. We finally remembered to get all the ingredients for this attempt (read full article)
Possibly our favorite eat out appetizer is cheese sticks. Ooey, gooey melty cheese, breaded in yumminess and fried. Can you get any better? As it happens it can get considerably better for you. Know why? Because–NEWSFLASH–you ca (read full article)
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