Tip

Wow...where has the time gone!  I have a little tip I would like to share.
Instead of bread crumbs in my burgers and meatloaf, we have been adding Couscous.
Really keeps the burgers firm and not dry!  I will be experimenting with this more and
will let you know how it goes, and you do the same - let me know how it works for you!

Any dishes you are looking for help with or a recipe for?  Let me know and I will see
what I can find for you...

What meals are you making for Easter?

hello

Boy, haven't been on here for a while, lot has been going on. Time to get back into the
'mix'! The weather today was beautiful....made me want to get out the grill...will have to post
a few new grill ideas for spring....keep checking back for new items!

Thanksgiving Leftovers....

What are you going to do with your Thanksgiving day leftovers?

Dry Rubs

We are now offering Dry Rub packets in our kitchen. The packets contain enough dry rub for
4 to 6 pounds of meat. They sell for $4.00. Compared to the packets available at local grocery stores, which are enough for 1 pound of meat (sell for $1.78) we think this is a pretty good value, and a convenient size to experiment with. This way, you haven't purchased 6 or so pricey spices that you may never use again or that will go bad before you have a chance to use them up!
You may also add a little olive oil to your rubs to make a paste. Have fun trying new ways to fix your regular cuts of meat.

Slow Cookers

With fall arriving we look forward to slow cooked meals. The size of your slow cooker truly affects the way your meal cooks. Smaller size meals (for 2-3 adults) should be cooked in a
3-4 quart slow cooker for the recommended time. Our cooking times are designed for the larger size slow cookers (5-6 quart) and larger size meals. Please take that into consideration when cooking your meals so you aren't dissappointed! Don't you just love coming home to dinner being ready and your home smelling so warm and inviting!

Grilled Eggs

Sweet Red Peppers sliced in half and cleaned. Lightly brushed with olive oil. Grill cut side (inside) first, just until starts to look roasted. Flip and carefully crack an egg inside the pepper shell. I also made "mini quiches' by whipping egg and adding a little cheese, ham and seasonings.

Cook until egg starts to firm up or quiche is set. Does take a little time, slower than cooking on the stove but worth the wait! They are amazing!