I choose to believe that fall has actually arrived. And hopefully it’s starting with a lot of rain. The swiss chard has revived, there’s lots of butternut squash on the vines, and I’ve started planting the winter garden. I trimmed all the lambs quarter stalks as support for the sugar snap peas, pea pods, and…
Beans and Cornbread Pan Cake
In our house, beans and cornbread are a meal, but this recipe makes a much better side. It’s a quick and easy “put together,” and pretty darn delicious! I’ll tell you what I did, then use your favorite products. PrintBeans and Cornbread Pan Cake Ingredients16 oz cornbread mix ( I used organic) 1 can refried…
Green Bean Sesame Salad
Last week, I cooked at the lodge. Occasionally, I do marinated veggies that I leave at room temperature, for either a side dish or an appetizer. I made marinated green beans for a side, and they got eaten up. This week I’m doing a test with my girlfriends! I’m making a marinated salad by combining cucumber…
Candi’s Bread Pudding
PrintCandi’s Bread Pudding Ingredients10 eggs 2 cups half & half 1 1/2 lbs Challah bread, cut or pulled into 1” pieces 1 cup sugar 2 tsp vanilla 1/4 tsp salt 1 1/4 cup unsalted butter 2 1/2 TBSP cinnamon (1 cup milk, if needed) InstructionsBeat eggs, add half & half, sugar, vanilla, and salt. Beat…
Osso Buco (Slow Cooker)
One of my favorite Italian braises. I’ve used veal shanks, beef shanks, turkey legs (or drumettes), and it’s always delicious. If you use turkey legs, have the butcher slice them to look like shanks and use only the thicker parts (the rest use for broth). For this recipe, I found some great lamb shanks, so…