In the Kitchen
Carla Hall’s Hot and Sweet Eggplant stir fry
St Patricks Day Frittata with bell peppers made to look like shamrocks
Bacon Wrapped Avocado Fries - brilliant!
Get the Dish: Benihana's Chicken Fried Rice
Bonefish Grill - Saucy Shrimp & Scallops recipe
Herb Green Grits - reviews say cut down on the cilantro or use other herb
SLOW COOKER GRITS: The slow-cooker’s steady moist heat releases the starch in stone-ground grits with minimal stirring, creating a naturally rich, creamy texture with little or no added dairy products. Stir 1 C grits & 3 C of water in a slow-cooker. Let stand 1-2 minutes, allowing grits to settle to bottom; tilt slow-cooker and skim off solids. Cover & cook on HIGH 2 1⁄2 to 3 hrs or until grits are creamy and tender, stir every 45 min. Stir in any cheese, butter, etc.
SANTIAGO's BODEGA Dates with Goat Cheese Wrapped in Prosciutto
pies made in a cupcake pan. A pie for everyone. Brilliant but tedious
Red White & Blue Sangria. Star fruit.
The Best of Atl Food & Wine slideshow ♥
10 Healthy Breakfast Casseroles
Steamed Mussels with Tomato and Garlic Broth: 1/4 cup olive oil 1 onion, chopped fine 6 cloves garlic, minced 3 tablespoons chopped fresh parsley 2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can) 1/4 teaspoon dried thyme 1/4 teaspoon dried red-pepper flakes 4 pounds mussels, scrubbed and debearded 1/8 teaspoon fresh-ground black pepper
Steamed Mussels with Tomato and Garlic Broth
roasted winter squash salad with goat cheese and pine nuts
Marinate tomatoes in balsamic vinegar for 30 minutes. Lay on a baking sheet, season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.