47 Results:
January 17, 2018
May 1, 2017
May 1, 2017
You can read the entire column here:
SOME PEOPLE READ COOKBOOKS OR mystery novels. I read bridal registries. In my consulting gig for Bridge Catalog, an e-commerce platform for the tabletop industry, my role is to train subscribing retailers on how to utilize the platform for better sales. Since wedding registries are the cornerstone of online sales for many independent retailers, I thought I should know what brides are ...
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March 17, 2017
April 12, 2016
April 12, 2016
Grilled Flounder Packets
6. Flounder fillets, patted dry
1. C. Milk
2. C. Pepperidge Farm herb dressing
1. Large onion, sliced
Paprika
6. Tbsp. unsalted butter
Lemon pepper
Kosher salt
Coat flounder fillets in milk. Sprinkle herb seasoning on both sides of fillets. Spray 6 pieces of foil with nonstick spray. Place one piece flounder on each. Place an onion ring on each piece of fish. Sprinkle with paprika, lemon pepper and salt...
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February 4, 2016
February 4, 2016
November 1, 2015
November 1, 2015
Cody D Boring was born and raised in Maryville, TN. He developed his interest into the culinary world by learning about growing and cooking with fresh vegetables and wild game alongside his parents. He graduated from William Blount High School with Culinary Arts Honors and continued this path at The Culinary Institute at the University of Tennessee. Cody studied under Executive Chef Peter Glander from Ruby Tuesday where he is currently working. He enjoys spending time with his wife ...
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May 22, 2015
May 22, 2015
Kelly Campbell Nicely has over 20 years of experience in the wine industry that includes teaching and selling wine. During her tenure with B&T distributing she shared with restaurant staff her knowledge, helping them to appreciate and sell wine. Over the past 20 years, she has taught wine tasting with chef Gary Nicely at the Glass Bazaar as well as hosting numerous wine dinners at local restaurants including Naples Italian Restaurant. Her extensive travels to major wine making ...
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May 7, 2015
April 2, 2015
April 2, 2015
March 9, 2015
March 9, 2015
1 onion, sliced
1 green bell pepper (or 3 large banana peppers), sliced
2 T butter
1 lb shrimp, peeled and deveined
2 T MexiCajun Seasoning
In a large skillet, melt 1 T butter. Sautée onions and peppers for about 5 minutes or until tender. Add remaining butter, shrimp and seasoning. Cook until shrimp turn completely pink. View Post
March 2, 2015
March 2, 2015
2 c. chicken stock
1 ½ tsp. kosher salt, divided
1 c. quinoa, rinsed
14 oz. can white cannelloni beans
¼ c. olive oil
¾ c. edamame
1 c. crumbled feta cheese
2 tsp. lemon zest
½ tsp. coarse black pepper
1 c. watercress
In a medium saucepan, bring chicken stock and ½ teaspoon salt to a boil. Add quinoa and lower heat to a simmer; cover and cook for 15 minutes. Transfer to a large bowl to cool, about 15 minutes.
Drain and rinse white beans; add to quinoa. drizzle the mixture with ...
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February 16, 2015
February 16, 2015
6 lbs. whole frozen turkey breast
3 tbsp. kosher salt
3 hearts of romaine
3 c. strawberries
2 c. walnuts
1 ½ c. dried cherries
1 lb. feta cheese, crumbled
In a large stock pot place the thawed turkey breast. Cover with water and add kosher salt. Bring to a boil and turn heat down to simmer. Slowly cook for 3 to 4 hours or until the turkey meat pulls easily off the bone. Drain and set aside. When cool to the touch, remove skin and pull off meat. Cut into large chunks. ...
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February 11, 2015
February 11, 2015
Purchase the cookbook here:
http://jimmysmithjewelers....
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November 18, 2014
November 18, 2014
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