Nashville Hot Chicken Sandwich

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Next state up – Tennessee! Dry rub, Goo Goo Clusters, fried pickles, meat and three, fried bologna, MoonPies, banana pudding, I could just keep going…but I won’t. Tennessee has a lot of foods that define them. But my favorite on the list is the Nashville Hot Chicken Sandwich.

It’s called hot for two reasons. One, you eat it right after you cook it and two, the spice level is nearly three alarm! And it is amazing! Continue reading

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Roasted Chicken and Mushrooms

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Yummm  – Mushrooms with chicken – This meal is super easy and perfect for a week night. Serve it up with some crispy, golden homemade onion rings on the side – it’s dinner!

As the chicken cooks, the juices soak into the mushrooms giving them a rich and earthy flavor. The shallots offer just a touch of sweetness and together, all the flavors burst in your mouth! Continue reading

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Field Greens with Parmesan Crisps

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Those fresh, spring greens. If you’re looking for a fresh side or a small meal, this salad will fit the bill. Super easy to make and very satisfying!

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What’s for Dinner? Sunday link up #196

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Wow, just one week until Easter! We’re hosting a brunch at our house this year. I’m decorating, planning, cleaning…but wait…what about tonight? Everyone is asking…

  But come on over – this is the place to answer that question! The home of a collection of fabulous recipes! A collaboration of ideas ~

It’s What’s for Dinner!

So come on in and party with us!

Share as many as three RECIPES! But make them ones you haven’t shared in a month or so…

               Remember, be sure there is an edible recipe in your post.

 Here are the some delicious ideas that were shared last week:

 Please stop by and visit our featured bloggers – next week might be you!

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Posted in Blog Hops | Tagged , , , , , | 16 Comments

Kentucky Burgoo

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Kentucky what?? Burgoo! This dish is a staple in many parts of the state. Its simply a hunter’s stew. There is really no particular recipe other than it has three kinds of meat (usually game), beans, a tomato element, corn and potatoes. You can add just about anything else to it!

Here is my version of burgoo. Feel free to adapt your own tastes to it, just let me know how it comes out! I’d love to hear about your version. Continue reading

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Posted in Main dish, Stew | Tagged , , , , , , | 2 Comments

Carne Asada Tacos

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I did a carne asada recipe not quite a year ago and it was pretty good. Check it out here. But then I tried one that was a little different and I liked it better. When I asked what was different, I was told it used orange juice with some lime. Hmmm…I need to give this a whirl!

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Soft Pretzels and Porter Cheese Dip

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Ah, pretzels and beer – that quintessential pair that makes snacking so fun! Well, how about the beer in the dip? The alcohol cooks out leaving the rich flavor of the dark beer to mingle with the sharpness of the cheese. Do I have your mouth watering yet? Well keep reading!!

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What’s for Dinner? Sunday link up #195

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This year is flying by! Wasn’t it just Christmas? And here Easter is just two weeks away! Seems like there is no time for anything these days, let alone answering that question – you know…

  But come on over here – this is the place to answer that question! The home of a collection of fabulous recipes! A collaboration of ideas ~

It’s What’s for Dinner!

So come on in and party with us!

Share as many as three RECIPES! But make them ones you haven’t shared in a month or so…

               Remember, be sure there is an edible recipe in your post.

 Here are the some delicious ideas that were shared last week:

 Please stop by and visit our featured bloggers – next week might be you!

Continue reading

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Posted in Blog Hops | Tagged , , , , , , | 9 Comments

Vermont Maple Cream Pie

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Well, here’s the post that should have posted yesterday but I’m behind. I can’t believe how hard it is to reset a routine! I always got up early, did my posts, then went to work. I’m not worth much when I get home so the mornings were always productive. But now I work the early shift. Unless I get up at 3am, I don’t have a lot of morning work time – hence, I’m way behind.

So, now that I’ve bored you with my schedule woes, let’s get into the post! Vermont Maple.

Maple syrup – the gold of Vermont. Did you know it takes about 40 gallons of maple sap to make one gallon of that delectable syrup? A few other facts:

  • Native Americans in the Northeast have been making the stuff for centuries. The colonists learned from them.
  • Vermont maple syrup is graded by the color and depth of color, the darkest being the best.
  • Vermont produces the most of the golden goodness in the U.S.

I think that makes the recipe for this state a sweet and delicious pie – bursting with golden maple syrup!

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Didn’t Use all the Buttermilk? Here’s how to store it!

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How many times have you made a recipe using buttermilk, only to waste what is left in the carton? I’ve scrambled to come up with other uses before it goes bad. No one at my house like to drink it. It’s that same thing with broth or that recipe that calls for a single tablespoon of tomato paste. Well, I’ve come up with plan!

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Posted in Informational | 4 Comments