The perfect summer dish! This healthy dish dish will keep your kitchen cool by grilling outside! Using our Tahitian Lime Olive Oil makes this a snap to prepare, with only 30 minutes marinating time you’ll have this chicken grilled up and on the table super fast.
Bloomin’ Bacon Ranch Bread
We tested out the “It’s Bacon me Crazy” cookbook at our workshop. Everything was outstanding! We totally loved the modifications that Rhonda made to this recipe using local ingredients, especially the garlic cheddar bread from Great Harvest Bakery. The chives and the chive flowers were fresh from Rhonda’s garden.
Semolina Coconut Cake with Orange and Rose Water
The wow factor in our North African Spices cooking class was by far this semolina cake. You’ll need a good spring form pan to make this and a real rose for decor (we bought ours at Electric City Conservatory).
Traditional Sandbakkels (Sanbaklese)
In December we did a Scandinavian cookie class, talk about fun. Rosettes, Krumkake and Sandbakkels, Ya, we got some gute kookies! We used our favorite Chef’s Choice Krumkake maker, and although we sell rosette irons, we broke out Veronica’s parents iron and of course we filled tin after tin with sandbakkels. Using a Microplane Zester…
Bacon Wrapped Potatoes with Chipotle Aioli
This appetizer is perfect for the meat and potato lover. Of course who wouldn’t love potatoes wrapped in bacon? Try our favorite USA rimmed baking sheet, they are a snap to clean! We also carry 6” skewers, the perfect size for these tasty babies. Recipe and photo by Rhonda Adkins Photography
Apple Salad with Candied Pecans
Juicy apples and crunchy pecans make this a perfect salad for the holidays. To make quick work of the apple we recommend using the Norpro Apple Peeler Corer and for juicing the lemon the Chef’n Fresh Force Lemon Squeezer. The pecan recipe makes enough for the salad and some extra that you can package up…
Rum Pumpkin Tartlets with Gingersnap Crust and Maple Whipped Cream
Rum Pumpkin Tartlets with Gingersnap Crust and Maple Whipped Cream Ingredients Crust 3 cups gingersnap cookie crumbs (pulverize cookies in a food processor) 4 tablespoons sugar 3/4 cup butter, melted Filling 3/4 cup granulated sugar 2 teaspoons Bella Cucina Fall Spice Mix 2 large eggs 1 can (15 oz.) 100% Pure Pumpkin 1 can (12…
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