I served it with “The Best Pork Loin Ever!” but it would be very nice with roast chicken or grilled flat-iron steak. Savory Bread Pudding Pre-heat oven to 350 degrees 15 slices or about 8 cups Texas Toast 1 12oz. package Frozen Chopped Broccoli (thawed) 1 1/2 cups Whole Milk 6 eggs 1 cup grated …

Continue reading

Who want’s a super easy make ahead Thanksgiving dinner side dish? Mango Ginger Glazed Carrots 2 16 oz. packages Baby Carrots 1 8 oz. jar Mango Ginger Chutney 1/2 cup light Brown Sugar 1 teaspoon fresh Cilantro or Parsley Steam the carrots for 10 minutes or until they are just cooked through. Spread them out …

Continue reading

A restaurant we frequent has this amazing coleslaw. They serve it with everything. Here’s my attempt at the home version. Thai Peanut Coleslaw 6 cups shredded Napa Cabbage 2 tablespoons finely chopped Cilantro 2 finely chopped Green Onions 1/2 cup roughly chopped Roasted Peanuts Chop and assemble all the above ingredients and place in a …

Continue reading

Lovely, cheesy, baked vegetables; enough said! Vegetable Tian Preheat oven to 325 degrees 1 Onion 1 Clove Garlic 1 tablespoon Olive Oil 2-3 Yukon Gold potatoes 2 Summer Squash 2 Zucchini 2-3 Tomatoes 1 cup shredded Gruyere Cheese 1 tablespoon Fresh Thyme Salt and Pepper Slice the onion and garlic, and, saute over medium heat, …

Continue reading