So easy and flavorful! After browning the meat on all sides in a heavy bottomed pan or iron skillet, slather Dijon mustard over the top of the roast. Read More »
Ham and Lettuce Soup
This recipe is simple and absolutely delicious. In the spring I always have a lot of extra lettuce in the garden, so I was looking for different ways to use it. I browsed through my gardening cookbook and saw an array of recipes for cooking with it. After much thought, this is what I came up with.
Asian Pork Chops
This is a new twist on pork chops and one your family will love at the table, and one you will love in the kitchen for its simple preparation. Good served with pasta and Dilled Yellow Squash. Read More »
Spicy Stuffed Hubbard Squash
Imagine the look on my face when I went to the squash garden and found these little beauties on the other side of the fence. It took two of us to harvest them, but the real surprise is when I made this recipe and tasted this winter squash for the first time. It has a bit milder flavor than acorn, but absolutely delicious! Perfect for sharing with friends and family over the holidays! Read More »
Breakfast Enchiladas
This Mexican dish is a great way to use up that left over chicken or ham from a previous night’s meal. It doesn’t take long to prepare, but you must let it sit for up to 12 hours, so no procrastinating on this recipe. In the winter you can substitute the freshly chopped peppers and onions for dehydrated veggies and re-hydrate them. My Chili Mexican blend with the nice cumin flavor adds a taste you and your family won’t soon forget.
Broiled/Grilled Pork Steaks/Chops
I had some customers come into the greenhouse one day and ask me if I made a Jamaican Jerk rub. I never had, but found it an intriguing task. What I didn’t know is this new blend, Jamaica Me Krazy, would become one of my favorites. I have used this on steaks, chops and even in potato dishes. This is best if you let the chops marinade for 24 hours.