Sides and Appetizers
About Bacon Flavored Boston Baked Beans
This Colonial American favorite was made popular in Boston at a time when there was a heavy trade in molasses. While there are no longer any Baked Beans being canned in Boston, you can make this tangy dish at home. Makes 10 to 12 servings
About Cheesy Baked Grits
Grits are a versatile comfort food and have been a huge part of Southern culinary culture for over 400 years. This recipe works well as a side-dish or even as a breakfast treat. Be sure to stir the cooking grits continuously.
About Corn & Grits with Cheese
The key to getting good old Southern style grits is to add the grits slowly to the boiling water and keep stirring. Stir constantly. Makes 4 servings.
About Chili Relleno Won Ton Appetizers
East meets southwest in this delicious starter dish. You can buy won ton wrappers at your local grocery store or you can make your own.
About Colorado Cowboy Beans
The old west. Wide open spaces. Cowboy’s sitting around the campfire trading tall tales. Even if you make this dish indoors with an oven, the smoky flavors will transport your guests back to a simpler place in time. Makes 6 side-dish servings.
About Creamed Corn with Cheese
Native Americans were the first to teach Pilgrims how to plant and harvest corn. Since then corn has become one of the most popular staples in America. You can use either fresh on the cob or frozen corn for this comforting dish. Makes 4 side dishes.
About Roasted Carrots with Balsamic Vinegar flavoring
Let’s face it, not all kids are big vegetable eaters. This recipe enhances the sweetness of the roasted carrots and will please the palate of any fussy eater… young or young at heart. Makes 12 side-dish servings.
About Texas Caviar
With this Lone Star State favorite, it is important to find the freshest ingredients you can – especially tomatoes and cilantro. It will make a big difference in the final dish.
About Southern Greens
The key to achieving delicious southern greens is pick good quality, deep colored, leafy bunches. Separate and wash leaves thoroughly to remove any dirt and make sure to trim off the stems. Makes 6 servings.
Farm to Fork
Honey Mustard ChickenIngredients½ cup honey4 tbsp Dijon mustard2 garlic cloves, crushed4 tbsp olive oil, plus extra for oiling baking sheet1 orange (zest)4 chicken quarterssalt, pepper to tasteBreadcrumbs3 slices day-old bread3 tbsp fresh thyme1 tbsp fresh...
Basil Pesto Topped SalmonIngredients4 6 oz salmon filets8 oz cherry tomatoes, halvedPesto2 garlic cloves3 tbsp almonds1 ½ cups loosely packed fresh basilleaves½ cup loosely packed fresh flat-leaf parsley leaves¼ cup grated Parmigiano-Reggiano cheese1...
Avocado Egg RollsIngredients4 avocados, cubed½ red onion, diced1 jalapeno pepper, minced3 tbsp tbsp cilantro, chopped4 oz sun-dried tomatoes in oil, julienned1 tsp garlic powder1 egg, beaten (for sealing egg rolls)salt, pepper to tasteegg roll wrappersvegetable...
Cheddar & Chive BiscuitsIngredients2 cups all purpose flour1 tbsp baking powder1 ½ tsp kosher salt1 ½ stick cold, unsalted butter, diced½ cup cold buttermilk1 cold egg1 cup grated cheddar cheese¼ fl oz fresh chives, chopped1 tsp garlic powder1...
Seared Skirt Steak with Peach ChimichurriIngredientsChimichurri2 yellow peaches, halved⅓ cup parsley, finely chopped2 tbsp oregano, chopped2 garlic cloves, minced½ medium red onion, minced2 Roma tomatoes, diced½ red bell pepper, diced3 tbsp red wine...