Country Fried Catfish
NOTE: If you like catfish, you will love this crispy fried version. The fish is very light and tender on the inside and cornmeal crisp on the outside. Marinate in buttermilk and hot sauce if time permits for 2 hours, or just coat and fry. …
Key Lime Pie
NOTE: This is the bet I have ever eaten, even in Florida. Real Key limes are sometimes hard to find, so I sometimes use regular limes that work just as well . This is a keeper recipe that that you will use again and again.
Southern Fried Chicken
NOTE: Southern fried chicken should have a golden brown, crackling-crisp coating, and be very tender and juicy on the inside. For best results, soak the chicken in buttermilk for 1 or 2 hours to tenderise, and by all means use a large cast-iron skillet to…
Risotto Romano with Chicken and Asparagus
NOTE: This risotto is brimming with flavor just waiting to show up at your table. The result is a creamy texture with chicken, asparagus, and crunchy vegetables to make a delightful dish.
Country Vegetable Pizza
NOTE: This vegetable pizza is made from crescent-roll dough with a creamy cheesy spread for an easy delicious appetizer. The vegetables consist of most anything you desire and grated fresh for a crunchy taste.
Raspberry Cream Cheese Custard Pie
NOTE: This raspberry pie is a delightful mix between a cheese and custard filling. It is delicious either warm or cooled. The sour cream and whipped topping along with the fresh raspberries only add to the goodness.
Italian Fried Potatoes & Peppers
NOTE: These potatoes go well with breakfast, and are a compliment to the Italian sausage and eggs. If you do like peppers, leave them out.
Caponata (Marinated Eggplant Compost)
NOTE: Caponata is a Sicilan dish consisting mainly of eggplant and other vegetables. A compote that can be used as an appetizer, or to accompany meat or fish entrées. If you love eggplant, you will love this.
Baked Feta with Roasted Tomatoes and Turkey Italian Sausage
NOTE: This dish is has a little bit of everything Italian and one could find something they love. Bathed in creamy feta, the sausage and vegetables come alive with flavor. Serve as a main entree with Italian salad and crusty Italian bread.
Bagna Cauda
NOTE: Bagna Cauda originated in Provence, France. However, it has been associated with the Piedmont region of Italy since the 16th century. A wonderful hot dip consisting of olive oil, butter, garlic and anchovies. Used to dip various vegetables, and titbits of crusty Italian bread. …