This is a custom post type for recipes.
Chili is a mainstay and many think it is not that difficult to make. Granted it is easy to add all the ingredients in a large pot and let it cook down, but getting the taste just right takes experience. Each time you make chili, it will get better and better.
White chili is delicious, and when you learn to make this soup, you will be able to make hundreds of varieties of any soup you can imagine. White beans are different from their red chili brother, but they’re just as delicious and comforting on those days when only a good, homemade soup will do.
A simple and delicious cake to make!! Sinfully good! One of those desserts from my mother’s generation that is timeless and nostalgic. Reminiscent of an old fashioned banana split, but it will not melt!
This cheesecake recipe is my favorite in terms of the crust and the cheesecake itself. Dense, flavorful, and pretty failsafe in terms of eliminating cracks IF you follow my three tips that eliminate cracking.
A wonderful accompaniment to fish or pork. Simple and delicious. Brown rice is healthier but frankly, a white Jasmine or Sushi Rice works best in this dish. Also, be sure to use fresh pineapple and fresh cilantro.
Black beans with ham are a delicious side to pork ribs or anything off the grill. Different from baked beans, this recipe is healthier in that no sugars are needed for great flavor.
I make fritters out of multiple vegetables! Zucchini, corn, butternut squash, sweet and regular potatoes, cauliflower, broccoli, spinach, carrots, and the list goes on. This recipe is HOW to make them with about any and all creativity you can muster. They are wonderful as a side dish, entree, appetizer, or a topper for a warm sandwich or hoagie!
Eating homemade granola versus store-bought, (and I mean ANY store-bought,) is about the same as a fast-food hamburger patty vs filet mignon. The easiest thing to make - and so much less expensive than the 6 oz you get at the store. It stores very well, but it will get eaten so fast it almost does not matter!
The variety of Shrimp ‘n Grits is endless in the South and across the regions. It’s all a matter of taste and flair, or where you eat this scrumptious dish. I make this dish many ways - this just happens to be my favorite!
If I had to pick my favorite types of fish it probably would be Grouper (saltwater) and Lake Perch (GreatLakes). These are both difficult to find fresh unless you live in Florida for the grouper and The Great Lakes Region for perch. But that’s okay! There are many great alternatives.