Mmm… such a wonderful weekend breakfast. I got this idea when we received lemon curd in a Breakfast of the Month shipment. I used the lemon ricotta pancakes from Sara Beth’s in New York as an inspiration and based this recipe off of how I make basic pancakes (the secret’s in the seltzer!).
Posted in Recipes
Tagged Breakfast, cast iron skillet, Game Day Eats, party food, pizza, tailgate
Inspired by the flavors of Persian Fesenjan, this makes a great dinner when pomegranates are in season.
I like to serve pomegranate chicken over some hearty grains, rice or cous cous. Recipe for mixed grains follows.
These little fruit are called Hardy Kiwi. They are the size of a grape, but taste and look (on the inside) just like a kiwi. However, you can even eat the skin on these; they’re not at all fuzzy. They make a great snack. Just pop ‘em in your mouth. They also make an excellent pectin-free jam to serve with cheese. The kiwi ripen in the early fall, but since we jarred the jam we are able to enjoy it all year long! Makes a homemade great gift too!
Click to keep reading and see the recipe
I used these misunderstood fall vegetable to create a dish inspired by stuffed cabbage. Afterall, brussels sprouts are kind of like mini cabage heads. I really enjoyed the way this dish turned out.
Who doesn’t love mini food? These mini pumkin pies are no exception, cute and delicious! You may also use the following recipe to make two 9-inch pies. I use cushaw squash (green and white or yellow and white) for my pies. If you are going to use actual pumkin, make sure it is a sugar pumkin. If using Pumkin you may find it easier to roast chunks of pumkin in it’s shell and scoop out the insides afterwards. Thinner-skinned squash, like the cushaw, can be peeled and cubed before roasting. Give this recipe a try for your Thanksgiving feast this year!
Mmmm Bacon… (and sweet potato fries)
