This is my favorite pork rub, especially with VERY thick chops – Porterhouse Chops. The best way to serve this is with a side of apricot or pear preserves. Pork… Read More
on June 19, 2009 · 7 Comments
I have adapted my Roasted Sticky Chicken recipe for the crock pot! This was not very hard to do. In fact, putting it in the crock pot was actually easier… Read More
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on June 18, 2009 · 29 Comments
I love homemade pizza it is a fun kid-friendly meal and activity! Obviously it involves me making homemade pizza dough and sauce. So, I have looked everywhere for a good… Read More
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on June 4, 2009 · 0 Comments
Kitchen Basics is a great brand of all-natural cooking stock and they are offering a free recipe booklet by mail “Cooking with Stock” with 50 recipes inside. You can also browse… Read More
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on June 2, 2009 · 1 Comment
This Greek Vinaigrette Dressing can go with your favorite mix of salad greens. (I love Greek food, especially Greek salads.) I love the pop of the flavors, so cool and… Read More
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on June 2, 2009 · 2 Comments
I’ve had lots of requests for my homemade hummus recipe. This is super easy to make! I hope you enjoy it. Homemade Hummus Print Ingredients 2 cans chickpeas, drained… Read More
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on June 2, 2009 · 9 Comments
Greek Chicken Pita Print Ingredients Whole Wheat Pitas Salad mix Tomatoes, diced Red and green peppers, diced Red onion Cucumber, diced or sliced Feta cheese (frozen from large Costco… Read More
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on May 26, 2009 · 2 Comments
I really like this recipe for beef roast, adapted from Robin Miller’s cookbook. This is more of a summertime version of pot roast, with sweet, tangy flavors. In my version… Read More
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on May 11, 2009 · 0 Comments
If you go here to $5 Dinner’s website, you will be able to my guest post on 5 Tips to Reducing your Recipe Costs. After you read it, come back… Read More
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on April 28, 2009 · 61 Comments
This easy Roasted Chicken recipe is one of my favorite ways to do chicken. It turns out a juicy, flavorful chicken every time–very much like the rotisserie chickens you purchase… Read More
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