Country Ham and Gouda Grit Cakes with Tomato Gravy
A recipe from Southern Living. Several components, but wouldn’t it be delicious for a really decadent breakfast or an indulgent supper?
A recipe from Southern Living. Several components, but wouldn’t it be delicious for a really decadent breakfast or an indulgent supper?
This recipe came from Sunset magazine.
A recipe from Whole Foods. It’s always good to be reminded that apples are great in salads.
Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.
In a large skillet, heat half of the oil and half of the butter over medium heat until bubbly. Add apples; sauté for 5 to 8 minutes or until golden. Transfer to a dish; set aside. Increase heat to medium-high. Add remaining oil and butter to skillet. Season chicken with salt and pepper. Add half…
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From Food and Wine magazine. Their note: “This kettle corn is so satisfying—it’s salty, sweet and a little spicy. Since it stays crisp for a few hours, you can make it in advance.”
This recipe comes courtesy of Moore Farms and Friends. Add a half pound of cooked crumbled sausage for a real treat (for the meat lovers in your crowd).
For the crust: Whisk together the flour, sugar, and salt in a large bowl. Toss the butter in the flour mixture until well coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 3 to 4 minutes. Drizzle in 4 tablespoons of the…
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From Fine Cooking magazine
From Women’s Health magazine. This recipe is for one serving, scale up according to how many folks you’re planning to feed.