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The Covered Dish: Cucumber Marinade

I’ve been waiting to pen this column so I could share a recent ‘foodie funny’ with everyone!  Ervin and I ran over to Ridgedale,...

Pomegranate and Orange Granita

2 cups orange juice 2 cups pomegranate juice 1 lime, zested and juiced 3 Tbsp. triple sec (optional) Combine all ingredients and pour into a metal loaf pan....

Red Wine Chocolate-Covered Cherries

For the cherries: ¼ cup balsamic vinegar ¼ cup cabernet sauvignon or other full-bodied red wine ½ tsp. ground cinnamon 2 lbs. fresh or frozen cherries, pitted and...

Smoky Eggplant Salsa

1 1/2 lbs. globe eggplant 1 small onion, skin on 1 small head of garlic 2 Tbsp. extra-virgin olive oil 1 cup cherry tomatoes, halved 1 sprig of fresh...

Peach and Blackberry Yogurt Pops

2 cups plain, low-fat yogurt (preferably Greek style*) 3 Tbsp. honey 1 tsp. vanilla 1 cup chopped peaches, fresh or frozen (If fresh, leave skin on.) 1 cup...

Sicilian Chicken Cacciatore

4 chicken breasts, skinless, bone-in ¼ cup all-purpose flour 3 Tbsp olive oil 1 small onion, chopped 3 garlic cloves, finely chopped ½ cup dry red wine 2 oz sun-dried...

Hidden-Fiber Meatloaf

2 tsps. olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 cup shredded carrots 2 large eggs 1 tsp. salt 1 Tbsp. black pepper 2 tsps. Dijon mustard 1/2 cup...

No-Heat Shawarma with Shrimp or Rotisserie Chicken

6 medium cooked shrimp, tails removed or 1 store-bought rotisserie chicken, skin removed 2 medium whole-grain pitas 4 Tbsp. prepared hummus 1/4 cup fresh curly parsley, washed, dried and...

The Covered Dish: Italian Strata

Time to bring something new to the breakfast or brunch table.  Hold it, why not enjoy the Strata for supper; add a nice salad...

Pecan Encrusted Salmon with Sweet Potato Sauce

4 pieces of salmon, about 5 oz each 2 Tbsp Dijon mustard 1 ½ cups pecans, toasted and finely chopped or processed ¼ cup yellow or Spanish...

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