Recently a new grocery store opened up around here. Well, maybe not exactly a grocery store, but not a farm stand either. It’s called North Shore Farms. It’s like Trader Joes or Whole Foods, I guess. I was all excited to try it because I like to think I am buying local and organic foods whenever I can afford that option. I find a big difference and I feel better about what I am feeding my family. They had lots of grand opening sales, and I was happy about that.
I think mussels and clams must be my husband’s favorite food. I swear he requests them all the time. I like them also, but only in an appetizer portion. I’d also need a nice large tossed salad or something to go with. For my better half, I just need to make a nice sauce and break off a piece of fresh Italian or French bread. Happy, happy, happy. Continue reading
This recipe comes from McCormick. It is similar to a quiche or frittata. It would be great for brunch, breakfast for dinner, or an appetizer. You could cut it into wedges or into small squares for an appetizer portion. Continue reading
This recipe is designed to use those pretty and colorful heirloom tomatoes. I just had red compari tomatoes, but I did have some colorful grape tomatoes. The contrast of colors is just delightful; dark red in the beets, lighter red for the tomatoes and, of course, yellows and oranges from the grape tomatoes.
About This Recipe
For this recipe you will need a skillet and a casserole. If you have an oven-safe skillet with deep sides, even better. Most skillets are only safe to 350 degree or 400; this recipe is baked at 425. A Dutch oven would work well too. I have saved a step and used a rotisserie chicken, but any cooked chicken will do, so this is great for transforming leftovers.
This dish couldn’t be easier or more like comfort food Grandma used to make. All you do is slice some fruit, sprinkle with spices, plop it into a baking dish and cover it with a simple biscuit topping, and bake! Continue reading
I have been dying for the longest time to make pozole. The fact that I didn’t really know what it was didn’t stop me. Okay, I knew it was some sort of stew, made with pork and hominy (mote). I’ve bought hominy a few times, but somehow used it for something else instead of my beloved pozole. I’ve also had pork before.