Search Recipes or Ingredients

Loading...

Deviled Eggs

What picnic is complete without a plate of deviled eggs? Here's an easy recipe for you to try. 


6 eggs (boiled and peeled)
3 tablespoons salad dressing
1 teaspoon honey mustard
1/4 teaspoon dill weed
Paprika


Slice eggs in half and separate out the cooked yolk into a small mixing bowl. Add to the yolk, salad dressing, honey mustard, and dill weed. Process with stick blender until creamy. Place creamed mixture into a cake decorating tool and fill cooked egg whites. Sprinkle with paprika. Chill well before serving. Makes 12. 
Click here for a printable version of this recipe.

Rose Allen McCauley's Mofongo

Rose McCauley loves to travel and recently returned from a trip to Puerto Rico to check out the sites and activities she had written about in her latest book, Surrender to Peace. When she planned the trip, she had no idea she would get to make the Mofongo recipe she wrote about. 

One of the tourist attractions her character went on in the book was the Flavors of San Juan Walking Tour. Rose and her husband met the guide and the other eight people in their group in front of Carli CafĂ© Concierto which was another place her characters ate. Rose didn’t get to eat there because it wasn’t open yet, but she did get to take a picture of the place to help her describe the romantic ambience.

The Flavors of San Juan tour was like a progressive dinner where you eat a dish at each of seven restaurants. At one stop they got to make Mofongo which is the recipe below and also took a picture of her and her husband with the deep dish and pestle they used to mix all the ingredients together.

You can read more about Rose and her books at her website www.rosemccauley.com.

Rose’s Latest Book, Surrender to Peace

In Surrender to Peace, Joy Worth runs away to Puerto Rico with a broken engagement, broken heart, and questions for the Lord. Can Forest Ranger Benigno Cook earn her trust and love while helping her learn to hear God’s still, quiet voice again?



Rose’s Recipe for Mofongo

Mofongo is made several ways, so I will tell you a couple here, but it is open to substitutes, so feel free to use or add other foods you like, too.

4 green plantains, peeled and cut into rounds
4 tablespoons olive oil, divided
3-4 cloves garlic,
 minced, to taste
1 cup pork cracklings, shredded pork, or other meat like chicken or seafood
Salt -- to taste

Soak the plantain in salted water for 10-15 minutes, then drain and sauté
 plantain slices in 3 T medium hot oil for 10-12 minutes (done, but not crispy)

In food processor or with potato masher or mortar and pestle (the authentic way!) mash the plantains with the garlic, salt, and 1 T oil until smooth, then stir in whatever meat you choose.

Next, form this mixture into balls by hand (several small or 2-4 large ones) and serve warm, or serve the balls with some kind of stew ladled over the top. I even read one recipe that suggested deep-frying the balls before serving, but I will leave that up to you and your judgment.

Hope you enjoy this authentic Puerto Rican dish!

Sourdough Croutons

This recipe is so easy and delicious, you may never go back to store-bought croutons. Serve on your favorite salad or with soup. Enjoy! 

2 cups sourdough bread, cut into 1-inch cubes. (I like to save my sourdough bread crumbs and freeze them for use as croutons.)
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon Italian seasoning
2 teaspoons garlic powder

In large skillet, heat olive oil and butter on medium heat until melted. Add sourdough crumbs and toss and stir until crumbs are lightly coated. Cook on medium low heat until crumbs are golden brown, about 5-7 minutes, turning often. Sprinkle with Italian seasoning and garlic powder. Serve warm with soup or allow to cool to serve on your favorite salad.
Click here for a printable version of this recipe.

Fried Catfish


Our family has always enjoyed fishing in the spring and summer. Here's an easy recipe to use for a weekend fish-fry for your family. Serve with Coleslaw and Macaroni and Cheese.


2 pounds fillet catfish, cut into 2" pieces
1 1/2 cups cornmeal
1 cup flour
2-3 tablespoons Cajun spice
Peanut oil for deep frying


I like to soak the catfish in beer for 30-60 minutes before cooking, but it's not necessary. Preheat oil in deep fryer or skillet. In large plastic bag, combine cornmeal, flour, and Cajun spice, mixing well. Add fish and toss until fish is well coated. When oil has reached the proper temperature (375 degrees), add 10-12 pieces of fish at a time. Cook for 3-4 minutes until a deep golden brown. Serves 4-6. Enjoy! 
Click here for a printable version of this recipe. 

Cookbook Preview ~ New Prairie Kitchen

New Prairie Kitchen, by Summer Miller

New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, and South Dakota. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.

Author Summer Miller introduces readers to the phenomenal talent emerging from America's breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples from local sustainable farms, and incorporating them into recipes in new and thrilling ways.

Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate.New Prairie Kitchen will reveal a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything the prairie has to offer. Buy the cookbook HERE. 
Summer Miller is a freelance writer and cookbook author based in Nebraska. Her writing has appeared in SAVEUR, Every Day with Rachael Ray, Edible Omaha, Edible Feast, Nebraska Life, Omaha Magazine, and The Reader. She traveled the beautiful Plains of Nebraska, Iowa and South Dakota to write her first book.

Radish Salad


Here's a yummy recipe to serve with Grilled Pork Chops or Barbecued Pork Sandwiches. It's surprisingly refreshing and delicious. My husband loves this stuff! 

3 cups coarsely shredded radishes
1 cup coarsely shredded carrots
1 cup chopped onion
1/3 cup mayonnaise
1 teaspoon dried dill weed
1 tablespoon red wine vinegar
1 teaspoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

In medium bowl, combine radishes, carrots, and onion. In glass measuring cup, combine mayonnaise, dill, wine vinegar, mustard, and salt and pepper. Whisk together until creamy. Pour over vegetables and stir to combine. Cover and refrigerate for at least one hour. Even better the next day! 
Click here for a printable version of this recipe.

Chewy Granola Bars

Here's a recipe I worked months on to get just right. We love it. I hope you will too. 


4 cups Old Fashioned Oats
1 cup whole wheat flour
1 cup coconut flakes
1/2 cup dry milk
1/3 cup wheat germ
1/3 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup canola oil
1/2 cup honey
1/4 cup white corn syrup
1 teaspoon vanilla extract
raisins, dried cranberries, dried blueberries,
mini chocolate chips, roasted almonds, roasted peanuts

In large bowl, mix together oats, wheat flour, coconut, dry milk, wheat germ, brown sugar, baking soda and salt. In glass measuring dish combine oil, honey, corn syrup, and vanilla. Add to oat mixture and MIX WELL so that all is blended and sticky. Add dried fruit, and again mix well.

Cover bottom of ungreased jelly roll pan with coarsely chopped almonds and peanuts. May sprinkle with mini chocolate chips if desired. Sprinkle granola mixture over nuts and press firmly with metal spatula. Bake 10 minutes at 375 degrees. Take out of oven and again press firmly with metal spatula. (Granola will be puffy and soft.) Bake another 5-10 minutes until golden brown. Once more, press bars firmly with metal spatula. Cool 10 minutes and cut into bars with pizza cutter.

To make peanut butter coating: 
In small saucepan combine the following ingredients:

1/3 cup brown sugar
1/2 cup corn syrup
1/2 cup creamy peanut butter

Heat over medium heat. Stirring constantly, bring mixture to a boil.. Remove from heat and pour over granola bars, creating a thin coating. Cool completely. Turn out on waxed paper and cut bars again through peanut butter coating. Makes 40 bars. Will keep for several weeks in refrigerator, but bring to room temperature before eating because of the peanut butter coating.


*Two Secrets:
1) Place pan in unheated oven to begin cooking time to prevent granola from getting overcooked.
2) Pressing mixture repeatedly with metal spatula will assure a granola bar that will stick together. I even press again after cutting them into bars.

Click here for a printable version of this recipe.

Cookbook Preview ~ Southern Living Ultimate Book of BBQ

Southern Living Ultimate Book of BBQ

by Southern Living Editors; contributor: Chris Prieto

The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue. Purchase the cookbook HERE. 

Chris Prieto is a champion pitmaster and owner of Prime Barbecue in Wendell, North Carolina. His journey into cooking and the world of barbecue began when he was a child in Houston. Prieto's fond memories of Texas barbecue and desire to search out the "soul" of real barbecue sent him on his own personal quest to perfect slow smoked meats. Today, after many years of cooking on the professional barbecue circuit, Prieto has finally achieved what he considers barbecue excellence. This is his first book.