Low in calories and fat, high in fiber and flavor; this dish is great when you are dieting. It can be served hot as a soup or cold like gazpacho.
This delicious salad started out life as a salsa recipe from epicurious.com and has morphed into one of our favourite salads. We always have it with Grilled Cumin Chicken.
These are delicious eaten hot or cold, and are ideal for packed lunches or picnics.
Zesty cold bean salad that is great for picnics and parties.
I discovered this quick and tasty recipe while working in a restaruant. After working very long hours the kitchen staff would whip this recipe up and serve it with warm tortilla chips and icy cold margaritas. It was a great way to bond with co-workers and put the long days work behind you.
The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. The New York Herald, (on December 2, 1939, page 9), printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel?s newest pick-me-up which is receiving attention from the town?s paragraphers is called a Bloody Mary: half tomato juice, half vodka." This recipe makes 1 gallon of Bloody Mary's, ready to pour over ice cubes and drink. Only a garnish of celery or pickled asparagus need be added. Don't let the absence of tabasco or horseradish fool you . . you can add those ingredients AFTER you try it, if you feel it necessary. It should aged in the refrigerator for two weeks before opening. (I usually can't wait that long to sample it).
This is a thin ketchup that is great for spicing up stews and soups or it can be used in place of regular ketchup.
Simple to make. A really yummy guacamole! Serve with chips, or cubed Monterey Jack cheese speared on picks.
A delicious Southern twist on the classic BLT sandwich...using fried green tomatoes instead of ripe red ones. The tartness of the green tomatoes and their crisp crunch works well with the bacon. For even more taste, I sometimes use pepper bacon and/or use arugula, who's peppery flavor mates extremely well with the saltiness and crunch of the bacon and the spicy coating of the tomatoes. Double-breading the tomato slices gives them a crunchy coating. Soaking the tomatoes in hot water draws out their moisture, which helps keep them crisp when cooked. On their own, the fried green tomatoes in this recipe are a classic Southern side dish...