These great big cookies contain everything dear to the heart of a soon-to-be- Southern lawyer… bourbon, brown sugar, chocolate chips, toffee pieces, pecans, marshmallows and yes indeed, BACON! Topping it off is a nice thick layer of rich brown sugar frosting–res judicata! Read More
Southwest Baked Beans
No barbecue or picnic is complete without a tasty side dish or two of baked beans, and this flavorful version is a worthy contender! It uses canned beans, (which might make a purist frown, but the saved time brings a smile to a cook’s face… ), and using a combination of beans makes it more interesting and visually appealing. Bake it long enough for caramelization and for the flavors to deepen. Read More
Cheesy cauliflower soup
When the MVP award is handed out to vegetables, look for Cauliflower to be a serious contender. It’s a bit of a dark horse, as it is pale, smells funny and is lumpy and misshapen, but once a cook learns how to use it, it will definitely get called up to the show more and more frequently. It is fantastic when blended into a soup, adding a satisfying creaminess that is amazingly low carb and low fat. Its mild flavor pairs well with just about any flavor or cuisine, but especially tasty is the addition of cheese and bacon. Keep in mind that a little bacon goes a long way, and if you use strongly flavored cheese, you don’t need to add too much, so this soup can still be relatively healthful. Read More
Chicken, chutney and white bean salad– a perfect picnic salad
“Life needs more polka dots and picnics”
(A sign in a little shop by the beach.)
Well, it sure does, and late summer is a good time to seize the opportunity and have a few more outside meals before it gets too cold/wet/dark/busy, as the case may be. Preferably sitting on a polka dot blanket. Read More
B-L-T salad with croutons
This salad is so very tasty and nostalgic and a terrific way to use up some of those summer tomatoes. And, oh those croutons, pure deliciousness. It’s not healthy, let’s not even pretend that, but boy, is it worth the indulgence every so often– Read More
Raising the bar… Truffled Macaroni and cheese with shallots
Some days nothing but the homiest of cooking will satisfy, and the old favorites beckon. If you’re already going down that less than healthy path it may as well be done in good form and with the best of ingredients. Here is a recipe for a wonderfully rich and decadent macaroni and cheese dish. It adds smoky bacon, roasted shallots, and a little truffle oil to sharp cheddar and Parmesan cheeses. As an added bonus, it can be made up to three days ahead of time. Here, it is cooked and served in individual ramekins. This is adapted from a Tillamook recipe from Brenden Mesch. Read More