One of my favorite easy dinners to make with fresh sauerkraut is a reuben sandwich, light on the meat and heavy on the kraut.
This year I tried a different approach to roasting our Thanksgiving turkey, using a combination of ideas found online. First I made a mixture of three minced fresh garlic cloves, 2 tbsp. softened butter, and 2 tsp. of dried rosemary, 1 tsp. spicy paprika and carefully rubbed that mixture under the turkey’s skin everywhere I could reach. Then I used a slow roast method: 25 minutes at 475 degrees, then lowered the oven temperature to 250 degrees for the remaining cooking time (additional 20 minutes per pound).
Whenever I make this recipe I think of the friends who shared this recipe with me. I received it in the form of a hand-written recipe card inside a recipe book that was presented to me at my bridal shower. I didn’t try making the recipe right away, and wasn’t sure what to expect… Then at my friend’s college graduation party, her mother made a batch. I wasn’t sure what it was until I tasted it, and realized at that moment that it would become a favorite recipe in my home as well!
While visiting family in Attleboro, we decided to try The Breakfast Place for Sunday brunch. When we arrived, every table was full which we accepted as a sign that we had found a great breakfast spot.
I’ve been meaning to try making the Frijoles Borrachos recipe in my Maui Tacos Cookbook, and finally got around to it last weekend. I like that this recipe has a lot of added flavors including fresh tomatoes, garlic, cilantro, onions and hot peppers. These beans paired nicely with homemade blue corn tortillas.
On Veteran’s Day we decided to take a little road trip to Waldoboro, Maine to visit Morse’s Sauerkraut and stock up on the good stuff. This trip has been a Fall tradition for my family for quite a few years.
I made this dish as a Thanksgiving side dish several years ago, but lost the original recipe. Last weekend I tried my best to recreate it and wrote down all of the ingredients and steps.
Deviled eggs are a favorite at family gatherings. If there is a wedding shower, baby shower, summer cookout, birthday party, picnic or other large family event, I know I can count on having a few of these!
I may be a bit biased, but I think my Memere’s deviled eggs are the best. Her recipe is similar to one found at www.deviledeggs.com.
I had a fair amount of last week’s crockpot pinto beans left over and wanted to use them as a side dish with dinner, so I decided to mix up a dry rub to flavor a whole roaster chicken with complementary seasonings.
Prior to trying this recipe, my only experience in cooking with dry beans has been to make New England style baked beans. Inspired by a large bag of pinto beans in my cabinet, I searched for ideas, and found a crock pot recipe using whole garlic cloves, a whole jalapeno pepper, and a couple of slices of bacon at www.myhomecooking.net.
