A Little Personal History: There’s something about the way corn bread crumbles and melts in your mouth I love. It’s an ultimate “comfort” bread I just had to master making. Here’s what I came up with. So good 🙂 Print Recipe Cornbread Native Americans were using ground corn (maize) for food thousands of years[2] before European
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A Little Personal History: Ribs and BBQ go hand in hand, well actually hand in mouth . Yet there’s nothing worse than tough chewy pieces getting stuck in your teeth. This method of marinating, baking and finishing off on the grill makes for an easy and quick to serve succulent, fall off the bone ribs that
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A Little Personal History: Let’s face it, nothing can replace a great outdoor grilled barbecue. But, sometimes you just don’t feel like firing up the grill or sometimes you do, and you’re out of propane, or it’s pouring rain or blowing snow sideways, etc. This is a great way to bring barbecue goodness indoors. Just
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A Little Personal History: Needed to whip up a dish for my girls one night. Had some of my award winning chili left-over in the fridge. Wanted to create something that was tasty, filling and different. Something that after, any left-overs could be refrigerated or frozen, re-heated as a meal or late night snack and still taste
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A Little Personal History: I do love my Sunday brunch Blody Marys and they just wouldn’t be the same without a couple dashes of Worcestershire sauce. However, this sauce enhances so many different dishes I decided I just had to make my own. After quite a bit of trial and error, here’s my version that
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A Little Personal History: Just a little background how recipe came to be … Description: Use this on grilled or rotisserie style chickens. This recipe makes enough rub to coat 2 whole chickens. Categories: chicken, rotisserie, seasoning, rubs Servings: 2 whole chickens Time: – Preparation: 10 minutes – Cooking: 1 hour – Refrigeration: Optional, 4 hours/overnight
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A Little Personal History: I’m a great lover of good mustard, not just as a condiment, but it makes all the difference when used as an ingredient in so many dishes & sauces. Brown mustard is especially popular. While Grey Poupon makes a great one, I had to have a go myself. After much trial
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A Little Personal History: I wanted to do a Cajun BBQ for the family. While I”ve got a great “Kansas City” BBQ Sauce, for this occasion, I needed a Cajun twist. Once again, Emeril came to the rescue. Here”s my version, derived from his. Description: Categories: Sauce Servings: 6 cups Time: – Preparation: 10 minutes
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A Little Personal History: I wanted to come up with a Cajun red pepper sauce, once again Emeril to the rescue. Here’s my version. Description: Categories: Sauce Servings: ¾ cup Time: – Preparation: 15 minutes – Cooking: 10 minutes Equipment: BBQ grill or kitchen torch, cutting board and knifes, measuring cups and spoons, food processor,
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A Little Personal History: There’s nothing like a great BBQ sauce to slather over your ribs, chicken, pulled pork sandwiches, and anything else you’d like that great bbq flavor. Description: Barbecue (BBQ) Sauce comes in many varieties, the most popular in the USA is Kansas City style (a tomato or ketchup based with sweet, sour
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