Here's an appealing new take on a summertime classic. Our kids like the crunchy texture of Granny Smith apples and toasted pecans, while we like the ease of using a packaged coleslaw mix.
Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy. This calls for just enough barbecue sauce for that smoky flavor while still allowing the flavor of the meat to come through.
Chicken breast and kielbasa are sauteed with green pepper, onion celery and garlic, then stewed with chicken stock and rice. This version is lightly spiced, in response to those a little more sensitive to pepper.
Georgia is famous for the sweet onions grown in the Vidalia area. My family looks forward to the time these onions are available to use in salads and casseroles.
This is truly a simple and wonderful sidedish made with sweet onions in a cream sauce. It can go with just about any meal! (Hint: if you will refrigerate your onions before cutting them, you won't cry!)
Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it. It's the perfect complement for grilled meats and chicken dishes.
A favorite El Salvadoran snack, homemade tortillas stuffed with fresh queso blanco cheese are often paired with a traditonal coleslaw called curtido. Farmer's cheese or mozzarella can be substituted for queso blanco.
This relish-like salsa recipe has hot, smoky flavor from chipotle peppers. Serve the salsa with chips as an appetizer or snack or use it to top grilled meat or chicken.
This California Club Sandwich recipe contains bacon strips, ranch salad dressing, boneless skinless chicken breast halves, sourdough bread, ripe avocado and more.
A delicious salad fancy enough to entertain with and easy enough to make for yourself for lunch. Try adding grilled chicken strips to make a meal out of it! Serve with balsamic vinaigrette.
