Let’s ease into sausage making by starting with a simple mixture of mince and leave the casings behind. For now. Continue reading
Or as I like to call them, “plantain pupsas.”
Don’t you just love having a good app in your back pocket? Continue reading
Scotch eggs are a great little make up after Easter when you have a bunch of hardboiled eggs hanging around, especially if you’re not a big deviled egg fan. Continue reading
I’m not really sure what “Texas boudin” is or is supposed to be, but the stuff we have from the processor is definitely not the more crumbly version of boudin you get in Louisiana. Regardless, this recipe will work swimmingly with whatever boudin you’ve got.
It has taken me a long time to concoct a fried rice recipe at home that rivals any you can find in a restaurant. Finally, it is here.
This is a great little make-and-take recipe, which I originally got from a cook book for endurance athletes who need to fuel up during exercise but for whatever reason can’t eat or do not like the electrolyte gels.
I love love love being able to get some vegetables in my breakfast. This is a great way to get your greens in early in the day and a wonderful use for leftover cooked sausages.
Using venison sausage instead of making meatballs makes this a lazy soup indeed.
I’ve been a big fan of pesto since my father discovered it years ago and never looked back. Pesto calls for a good bit of basil, though, and sometimes it’s just plain expensive, especially during winter when it’s out of season.