2 lbs. Brussels sprouts, trimmed and halvedOlive oilSalt, black pepper2 c. cubed day-old cornbread (1/2” cubes)¼ c. butter1 shallot, minced1 T. fresh thyme leaves Preheat oven 425.Toss together sprouts with olive oil, salt and pepper.Divide the sprouts between 2 rimmed…
Good Morning Foodies!Today’s Menu:Chicken Leg/Thighs Nestled in Vegetable HeavenCrockpot Yams with Crispy BaconUnique Pumpkin Pie FudgeAwesome Satsuma Mule Hopefully, everyone is up to date on the DAYLIGHT SAVINGS THINGY—Did you “FALL BACK”?If you did not vote early, don’t forget to…
2 c. ice1 (750-ml) bottle Gingeroo*¾ c. fresh satsuma juice2 T. fresh lime juiceSatsuma slices, lime slices, garnish Place ice in large pitcher.Add Gingeroo, satsuma juice and lime juice, stirring to combine.Serve over ice.Garnish with satsuma and lime slices.*If Gingeroo…
3-4 Leg/Thigh quarters, seasoned with salt, red/black pepper and paprikaFresh rosemary sprigs (2 per quarter)4 ears of fresh corn, cut in half2-3 large yams, washed and cut into large rounds, leave peeling on1 (8-10 oz.) steamer bag of cubed butternut…
