I wanted something a little different to start off lucky 2014, so why not black eyed peas in a salsa? I saw some recipes on the internet, but none realy tripped my trigger, if you know what I mean. Perhaps I should not have spent my entire military career in Texas.
I like to have a frittata for breakfast, which is always brunch for me since I work evenings, so morning don’t often happen for me. A frittata is also suitable for dinner. Just make a nice tossed salad to go alongside. This particular frittata is really simple to make.
This is a spread to put on whole-grain crackers or toast points. Caramelizing the onions lends them a sweet flavor. This spread also has flavors of rosemary and basil.
This is a potted cheese DIP recipe from Real Simple magazine. Potted cheeses were traditionally made in England (based on a French recipe for Fromage Fort) as a way to preserve cheese.
I found the inspiration for this easy appetizer in Real Simple magazine. Serve with toasted pita chips (or store-bought) or with ecrudite (vegetable platter).
My husband loves to eat pomegranates. He just has me quarter them (I don’t cut all the way through, just throught he skin), and then he just eats them, spitting out the whatever-its-called that is not the arils. I don’t like to eat like that, so I am on the look-out for recipes using pomegranates. …
Rye has twice the fiber as oatmeal and whole grain rye flakes can be cooked in much the same way. Rye crisps have the same amount of fiber as whole wheat bread, but fewer calories.
I don’t know about you, but I like to make my own Greek-style yogurt. You can also buy plain yogurt and dress it up by stirring in the following combinations. The real reason you should do this is that the Greek yogurt you buy, unless it is plain yogurt, is loaded with sugar. Blech! Also…