Ingredients:

• 2 bone-in chicken breast halves (about 2 lbs)
• 1 cup peeled fresh baby carrots
• 1 medium onion, cut into wedges
• 2 medium zucchini, cut into 1 inch chunks (about 3 cups)
• 1 medium red or green bell pepper, cut into 1 inch chunks (about 1 cup)
• 8 oz fresh mushrooms
• 1 cup cherry tomatoes (optional)
• 3 T olive oil
• 1/4 t salt
• 1/4 t black pepper
• 2 T balsamic vinegar
• 1 t dried Italian seasoning, crushed
• 8 oz Mediterranean blend salad greens
• 1/4 cup shredded Parmesan cheese

Preparation:

Preheat oven to 375F. … Read More »

My mom made this for Memorial Day and we simply could not get enough of it!  I went to Alabama to visit her this weekend and lucky for us….she made it again!  I particularly love the fact that she made me my very own gluten free version that nobody else could touch but me! (per Mama’s rules)

Ingredients: 

• 1 10 inch angel food cake
• 1 8 oz packages of cream cheese, softened
• 1 cup white sugar
• 1 8 oz container of thawed cool whip
• 16 oz vanilla or tapioca pudding
• 1/2 quart fresh strawberries
• 1/2 quart fresh blueberries
• 1/2 quart fresh raspberries
• 1 18 oz jar strawberry glaze

Preparation:

1. Crumble the cake into a 9×13 inch dish.

… Read More »

Q and A with Kathleen Grissom, Author of The Kitchen House and Glory Over Everything

Q: At times in the novel, you can almost smell the hearty foods being prepared by Mama and others. In your research, did you find any specific notes or recipes from kitchen houses that you can share with your readers?

A: In 1737, William Byrd, founder of Richmond, wrote of the many types of fruits and vegetables available in Virginia.… Read More »

Source:  Kroger mail

Ingredients:

• 2 cups cubed watermelon
• 2 cups raspberries
• 1/2 cup full-fat canned coconut milk
• 2 tablespoons honey
• 1 tablespoon freshly squeezed lime juice

Preparation:

• Blend watermelon, raspberries, coconut milk, honey and lime juice in blender.  Pour mixture through fine sieve into pitcher, pressing it through with back of spoon as necessary.  Then pour puree into popsicle molds and freeze until firm. 

… Read More »

Source:  Myrecipes.com

Ingredients

• 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
• 2 cups small red potatoes, quartered (about 10 ounces)
• 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 3 hard-cooked large eggs, finely chopped
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 1/4 teaspoons salt
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced

                   

Preparation

Place fingerling and red potatoes in a saucepan; cover with water.… Read More »

This is definitely an easy cheater “recipe” but I had to share because they are just so delicious.  We picked up a pack of these ribs Sunday after church and my 14 year old and I cooked them all afternoon checking on them periodically in between rounds of Mexican Train Dominoes.  My boys are hearty eaters and devoured them but we still had enough for leftovers which they gladly devoured on Monday!… Read More »

Source: The Food Network/Alton Brown   Ingredients

1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar

Directions
Watch how to make this recipe.

Preheat oven to 425 degrees F.… Read More »

Source:  Bare Root Girl
Thanks to Jenny R. for sending my way!

Ingredients:

1.5 lb. russets or sweet potatoes (about 2 medium), shredded

2 tbsp. avocado oil

½ tsp. sea salt

¼ tsp. black pepper

1 medium onion (any), chopped

1 lb. breakfast sausage

1 large avocado, chopped

3 c. spinach, roughly chopped

4 oz.… Read More »

Source: All Recipes

Impossibly Easy Breakfast Bake (GF)

GF = Gluten Free

For some reason I end up at a lot of breakfast meetings. People bring the yummiest smelling and looking things to share. There’s always a ton of biscuits, bagels, grits, fruit, and breakfast casseroles. Unfortunately since I have to eat gluten free I gravitate towards fruit only because I don’t want to bore all the chefs with questions about what they put in their grits and casseroles.… Read More »

Submitted by Foodie Patty:
Source: Aprons from Publix

Ingredients:

• 2 limes, for juice
• 4 cloves garlic, coarsely chopped
• 2 medium sweet onions, coarsely chopped
• 3 medium bell peppers (assorted colors), coarsely chopped
• 4 fish fillets (such as tilapia, snapper, or cod); 1 1/2 lb
• Large zip-top bag
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1 cup white rice
• 3 tablespoons olive oil, divided
• 1 (14.5-oz) can diced tomatoes with garlic, undrained
• 1 (14-oz) can light coconut milk
• 1/4 cup fresh cilantro, coarsely chopped

Preparation:

Squeeze limes for juice (3 tablespoons).… Read More »

My friend. DeAnn H. made this for a group of friends recently after getting us all hungry talking about it at a PCMS baseball game.  I haven’t made it yet but I ate some and it was yummilicious!  Yes I ate the pasta!  DeAnn is so awesome…she made it with gluten free pasta for me!  It was soooo good we all raved about it and everyone plans to make it for our kids!… Read More »

I  found this recipe on bon appetit’s website.  I was searching for yummy, healthy, gluten free salads.  I’m in the mood for summer and summer vegetables so I’m planning to make this as soon as possible!  I’ll most likely add grilled chicken (at least for my 3 meat loving males).  Get the recipe for the vinaigrette here.… Read More »

Source: Epicurious

Yield Makes about 2 1/2 quarts

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

Ingredients

• 4 pounds beef bones
• 1/2 bunch celery, coarsely chopped
• 1 medium onion, coarsely chopped
• 4 medium carrots, scrubbed, coarsely chopped
• 1 tablespoon tomato paste
• 1/2 cup olive oil
• 1 head of garlic, cloves thinly sliced
• 1 bunch herb stems (such as parsley, cilantro, and/or thyme)
• 4 bay leaves
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds

  Preparation

Preheat oven to 450°F.… Read More »

Submitted by Matt Wright

Ingredients:

• Tuna Steaks
• Teriyaki Marinade (I like the “Soy Vay” brand, available at Fresh Market or Publix)
• Panko Bread Crumbs

Preparation:

Place Tuna in marinade 10 minutes before cooking. Do not marinade any longer or the marinade will toughen the fish. Roll the steaks in the breadcrumbs. Heat a sauté pan to medium / high heat and sear the steaks 3 minutes aside or until preferred internal temperature.… Read More »

Submitted by Matt Wright

Ingredients:

• 2 lbs. Sugar Snap Peas
• 3 cloves fresh garlic (minced)
• 2 tsp. Kosher Salt
• 3 Tbs. Canola Oil

Preparation:

Heat canola oil in a sauté pan until almost smoking. Add peas and stir so they don’t burn, wait 2 or 3 minutes. Add garlic and salt and stir for 2 or 3 minutes.… Read More »