I sometimes forget how helpful it is to prep some of our vegetables into what I think of as “meal components.” So for this week’s bounty of jalapenos, I’m making what we call “fajita mix” although it’s good for adding to tacos and nachos and topping a bowl of chili (if we ever get any cool weather) and scrambled eggs and burritos … I could go on. ~Conne
This is something I like to have in the refrigerator to add to cole slaw (people LOVE it with the addition of pineapple) and potato salad. ~Conne
A recipe adapted from Southern Living. A great recipe for fall entertaining.
Adapted from a recipe from Southern Living.
This recipe is a direct lift from Southern Living. Hmmmm …. bacon ….
To keep things local, Pine Street Market in Avondale Estates is known for their bacon and sources their pork from Riverview!
Heat oil in a large saucepan over medium-high heat until shimmering. Add bacon and cook until fat begins to render and bacon is lightly browned, about 2 minutes. Stir in mushrooms, tossing until coated with oil. Cook, stirring, until mushrooms have browned and bacon has rendered most of its fat, about 5 minutes longer. Stir Read More…
This is the year my husband gets what he’s always wanted for Christmas – gussied up bacon. This is a recipe from Southern Living. They suggest for easy cleanup, line jelly-roll pans with aluminum foil.
Lisa demonstrated this recipe at the Peachtree Road Farmers Market.
Teri Watson shares this Southern comfort food recipe, a favorite at her house.
Have you saved up enough jalapenos to try this recipe? Easy enough to cut it down to fit the number of jalapenos you do have. Thoroughly decadent. Thoroughly delicious and a great way to eat up a bunch of jalapenos. The original recipe was printed in Saveur magazine.