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THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Vietnamese chicken drumsticks

My father in law Bob makes this fabulous recipe with chicken wings.  It's equally delicious with chicken drumsticks.  Courtesy of the food network.
Ingredients 1/2 cup chicken bouillon powder (weird I know, but it works) 1/2 cup Vietnamese chili sauce (Sriracha works too) 1/2 cup honey 1/2 cup cooking oil 1/2 cup pureed shallot (onion works fine too) 1/4 cup rice vinegar 20 kaffir lime leaves, finely chopped 6-12 chicken drumsticks or 18-24 chicken wings 1 cup cilantro leaves 1 cup roasted peanuts, chopped Directions Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken drums in the paste in the bag and allow to marinate for 30 minutes to 1 hour. Build a hot charcoal fire on one side of the grill. Set the chicken drums or wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the drums or wings halfway through for even cooking. To finish the chicken, brush with the reserved paste and grill directly over hot coals until charred slightly. Transfer to a platter and top with cilantro leaves and peanuts.