This recipe uses only half of what 's in your spice cabinet: chili powder, mustard powder and garlic powder are mixed up with paprika, oregano and brown sugar. It smells wonderful and adds such a great flavor to grilled meat.
The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.
This recipe is a family favorite. Passed down from mother to daughter. Serve this spicy pork in warm tortillas with rice and beans. Top with sour cream, green onion and serve with lime wedges for a delicious Mexican meal.
Using the best of all the ideas out there, this mac n' cheese incorporates old-style methods with hidden veggies and a crunchy, new topping that will please both kids and adults. I like to use 'smart' pasta that has calcium and fiber. It's too good to be good for you!
Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.