Ever since I made Green Chili last year, my daughter has been asking me to making it again in subtle ways. Daughter: Mom, what are you making? It smells good. Me: Chili. Daughter: Oooh, is it the green chili? The … Continue reading
I was looking for a good way to us up some beet greens, and found a recipe that turned out to be a quick and delicious vegetarian pasta dish. At the same time, I have a friend who got put … Continue reading
My Mom used to make this all the time, and I’m guessing her mother made it pretty often, too. I’m just keeping up with tradition. The original Senate bean soup has 2 cups of mashed added at the end as … Continue reading
An easy, easy method that produces delicious results, while allowing you to do something else while the veggies slowly roast and caramelize. This was my clean out the fridge, roast all the veggies night! Preheat the oven to 350 degrees. … Continue reading
Or, almost like fried rice without any of the guilt! A beautiful rice dish that is good served cold as a salad, or warmed up to amp up the taste in this dish. I was looking for a dish to … Continue reading
This is a good salad to serve as a side for a grilled dinner or to bring to a potluck. It’s also great as an entree, with some fruit on the side. 1 pound peeled and deveined shrimp (150-200 count), cooked in … Continue reading
One of my favorites, especially over mashed potatoes or egg noodles. They freeze well, just don’t add the sour cream until they are reheated on the stove. For the meatballs: 2 slices white bread, coarsely torn 1/4 cup milk 3/4 … Continue reading
What to do with all that leftover grilled, bacon-wrapped venison? Put it on your favorite New Orleans poboy bread! With some mayonnaise, creole mustard, tomatoes and arugula, it’s an excellent meal. The arugula provides an excellent bite that goes well … Continue reading
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