ROASTED PEPPER CORN CUPS


ROASTED PEPPER CORN CUPS serves 2
1 tablespoon butter
2 large ears of corn
2 tablespoons sugar
1 shallot, finely diced
1 Serrano pepper, remove veins and seeds, finely diced
Juice of 1 lime
1 teaspoon Worcestershire sauce (I used whiskey flavored)
1 teaspoon liquid smoke (I used mesquite)
1 teaspoon Frank’s original hot sauce
Sea salt and freshly ground pepper
1/3 – 1/2 cup Jack cheese

  • Bring a pot of unsalted water to a boil.
  • Add the sugar and ears of corn. **
  • Boil for 4-5 minutes, then cool completely.
  • Cut corn of the cob.
  • In a skillet, melt butter over medium-high heat.
  • Add shallots and chilies to butter, stirring until starting to caramelize and brown.
  • Add corn cooking until corn starts to brown.
  • Add salt, pepper, Worcestershire sauce, hot sauce, liquid smoke and lime juice stirring to coat.
  • Cook 4-5 minutes, stirring frequently, until liquid is absorbed.
  • Sprinkle a little cheese in each bowl, top with corn mixture and garnish with a little more cheese.

**NOTE: DO NOT ADD SALT TO THE WATER. Salt will harden the corn. The sugar will actually soften the corn and add a touch of flavor.

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PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS

This was originally a Blue Apron recipe that hubby and I also dissected and rebuilt to out liking.  I should have taken a picture of my plate with the sauce over the chicken and polenta, it looked so pretty.  Hubby likes his sauce on the side.

PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS
Start the sauce first. While it’s cooking start the green beans. Then start the chicken.

SAUCE
1 tablespoon butter
1/2 pound cherry tomatoes, halved
1 garlic glove, minced
Juice of 1 lime
1 tomatillo, diced
2 tablespoons golden vinegar
Fresh ground salt and pepper to taste

  • Several hours before dinner toss the tomatoes, tomatillo and lime juice together. Let sit at room temperature.

 

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling, add garlic and tomatoes simmering until soft, about 10 minutes.
  • Gently smash tomatoes.
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

VEGGIES
1/2 pound fresh green beans
1 small garlic, thinly sliced
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1-2 tablespoons golden vinegar

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add onions and green beans simmering until soft, about 10 minutes.
  • Add garlic and red pepper flakes
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

CHICKEN
2 boneless, skinless chicken breasts
1 1/2 tablespoons butter or GHEE
Wondra
Fresh ground salt and pepper to taste

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add chicken and sear 3-4 minutes per side until cooked through and golden.

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PAN SEARED BARRAMUNDI (AUSTRALIAN SEA BASS), GARLIC MASHED POTATOES & PAN ROASTED CORN

This was originally a Blue Apron Recipe and their version was pretty good, but hubby and I dissected it and made it even better! Hubby absolutely hated their tartar sauce, but that was a pretty easy fix.  Barramundi or Sea Bass itself has an almost sweet buttery flavor and a delicate flakiness that can be seriously enhanced with the right seasoning.

PAN SEARED BARRAMUNDI SEA BASS, GARLIC MASHED POTATOES & PAN ROASTED CORN FOR TWO

TARTAR SAUCE
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Dill relish or hot dog relish
1 tablespoon capers, slightly smashed
1 tablespoon apple cider vinegar
Pepper, season to taste

  • Mix all 6 ingredients together until well blended.
  • Chill several hours before serving.

GARLIC MASHED POTATOES
3 cloves garlic, minced
1 pound Yukon gold potatoes, cut into a large dice
1/4 cup heavy cream
2 tablespoons butter
Fresh ground salt and pepper, to taste

  • Bring a small pot of salted water to a boil.
  • Add the potatoes and garlic.
  • Cook about 15 minutes until fork tender.
  • Drain in a colander.
  • Place butter in bottom of still warm pan.
  • Rice potatoes over the butter.
  • Add heavy cream and stir together until smooth.
  • Salt and pepper to taste.

PAN ROASTED CORN
1 tablespoon butter
1 tablespoon GHEE*
1 small red onion, sliced into rings
2 ears of fresh Corn on the Cob
2 sprigs dill, minced
1 tablespoon apple cider vinegar
Fresh ground salt and pepper, to taste

  • Cut the corn off the cobs.
  • Over medium high heat melt butter and GHEE.
  • Add onions, cooking a couple minutes until beginning to soften.
  • Add corn to pan and cook 4-5 minutes until sizzling and starting to brown.
  • Add apple cider vinegar and dill, stirring to mix.
  • Salt and pepper to taste.

BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
Fresh ground salt and pepper, to taste
1 teaspoon paprika
4 sprigs fresh Dill, minced
Lemon slices

  • Over medium high heat melt butter and GHEE.
  • Score the skin side of the fillets.
  • Pat dry and generously season both sides with salt, pepper and paprika.
  • Add fillets to sizzling butter skin side down.
  • Cook 4-5 minutes until skin begins to brown and crisp.
  • Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
  • Plate and sprinkle dill over fish fillets.
  • Serve with tartar sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or olive oil could easily be substituted.

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SLUMBERING VOLCANOES

A few years back I was reading a novel and it mentioned some interesting recipe titles. I decided to see if they were real recipes or contrived and was pleasantly surprised to find they were real. So over the next few Sundays we can experiment together. I’ve made a few additions over the years and they are getting better and better. Next time I make them I will take yet another new picture, I’m still not thrilled though this one is better than the last.

SLUMBERING VOLCANOES

4 LARGE tomatoes
1 small jar artichoke hearts, drained WELL and chopped (retain 2 tablespoons of juice for later)
3 LARGE egg yolks
4 tablespoons Parmesan cheese
4 tablespoons Panko bread crumbs
1 LARGE clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 green onions, minced
4 slices Gruyere’ cheese

1/2 pound shrimp
1 lemon

  • Preheat oven to 350°.
  • Carefully scoop out insides of tomatoes and drain juices from the shells.
  • Spray baking dish with non-stick cooking spray
  • Place tomatoes, hole side up, in baking dish and put in oven for 5 minutes.
  • In a small bowl mix together Parmesan cheese, breadcrumbs, artichokes, pepper, dill, garlic and onion powders until well blended.
  • Remove tomato shells from oven.
  • Fill each tomato with artichoke mixture leaving enough room for the egg yolk.
  • Place “volcanoes” back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked… if you want hard yolks – 20 minutes will give you runny yolks.)
  • Top with Gruyere’ cheese and cook 2-3 minutes more until cheese melts.
  • While tomatoes are baking, saute shrimp in butter, artichoke marinade and lemon juice.
  • Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!

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STICKY GLAZED PORK CHOPS

WHY IT WORKS: LET’S SEE, it’s sticky, it’s sweet, it’s savory, it’s glazed, it’s juicy and IT’S YUMMY! Oh AND the glaze works on pork, chicken, beef and veggies too! It’s also quick and easy, but looks like it was super involved.

STICKY GLAZED ANYTHING
Protein of choice for 2 or veggie combo (I used broccoli and carrots with pork chops)
1 teaspoon sesame oil
1 large green onion, sliced thin on an angle
4 tablespoons sweet chili sauce
1 tablespoon Bragg’s amino acids
2 tablespoons honey
2 tablespoons avocado oil
salt and pepper to taste
sesame seeds

  • Heat avocado oil over medium high heat in cast iron skillet.
  • Season your protein. If using vegetables, season and saute’ just until beginning to soften.
  • Generously season your protein of choice.
  • Sear your choice of meat 3-4 minutes per side, set aside and keep warm.
  • Add sweet chili sauce, Bragg’s amino acids, honey and 1 tablespoon of water to pan, whisking combine.
  • Bring to a SLOW boil and then immediately reduce to a simmer.
  • Add protein or veggies back in and coat well with sauce.
  • Turn frequently and cook until glazed well and sauce has thickened.
  • Top with green onions and sesame seeds.

 

CREAMED CHICKEN & MARINATED CARROTS

I’ve been making these recipes for years.  I originally found them in AMISH & MENNONITE KITCHEN (1995).

WHY THIS RECIPE WORKS and what doesn’t:

The Creamed chicken works as a comfort food that is satisfying and rib sticking too. I made a few “small” changes over the years to add some additional flavor. It can be made quickly and easily on a week night.

The marinated carrots add tons of color and a bit of acidic tang too. You just have to plan ahead on the carrots since this recipe requires marinating and chilling overnight. I’ve included my next best marinated carrot salad recipe (given to me by a very sweet old lady) that I’ve been using since the 80’s. Both recipes keep well in the fridge and taste better several days later.

The cookbook called for the creamed chicken to be served over “FLOATING ISLANDS”. I tried making them twice, but they were VERY bland and terribly horribly full of fat and cholesterol.

CREAMED CHICKEN

2 tablespoons GHEE or butter
1 shallot, sliced or diced thin
3 tablespoons Wondra flour
1/2 teaspoon fresh ground pink Himalayan salt
2 cloves garlic, minced
1 tablespoon chopped celery leaves
1 cup whole milk
1 cup chicken broth
2 cups diced, cooked chicken*

  • In a large skillet melt ghee.
  • Saute’ shallot until translucent.
  • Add flour, salt, pepper and celery leaves, stirring until smooth.
  • Add milk and chicken broth, stirring to blend.
  • Bring to a SLOW boil and and boil slowly for 5 minutes, stirring constantly.
  • Add chicken pieces and heat through.
  • Serve over toast, wide egg noodles or mashed potatoes.

NOTE: *I use rotisserie chicken quite often, but usually just brown and shred 2 skinless, boneless chicken breasts.

MARINATED CARROTS (COLD)

1 pound baby carrots
1 small onion, sliced into rings
1/ green pepper, sliced
1/2 cup tomato juice
1/2 cup sugar
1/2 cup avocado oil
1/2 teaspoon dry mustard
1 cup apple cider vinegar
1/2 teaspoon sea salt
1/4 teaspoon pepper

  • Bring a pot of water to boiling.
  • Add carrots cooking JUST until softened. DRAIN.
  • In a large mixing bowl toss together the carrots, onion rings and bell pepper slices.
  • In another mixing bowl whisk together remaining ingredients and pour over vegetables.
  • Chill and marinate overnight.
  • Serve chilled.

An alternate recipe for this type of marinated carrot salad is:

CARROT COINS
40 ounces +/- canned sliced carrots, drained
14 ounces +/- canned baby peas, drained
1 medium red onion, chopped small
1 can Campbell’s tomato soup**
3/4 cup vinegar (I sometimes use apple cider and it is just as good)
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salad oil
1 teaspoon Worcestershire sauce

  • Whisk together soup, salad oil, Worcestershire sauce, sugar, salt and pepper.
  • Add carrots, peas and onions.
  • Chill overnight so flavors blend.
  • Serve cold.

**I replaced the canned soup with the following recipe:

CREAM OF TOMATO SOUP
2 tablespoons butter
3 tablespoons flour
1 cup pureed tomatoes
1 1/2 cups milk
dash each of garlic salt, onion salt, basil, and oregano.
  • Melt the butter in a saucepan over medium heat.
  • Whisk in flour and seasonings and cook until bubbly.
  • Add tomato puree’ and blend well.
  • Remove from heat and gradually whisk in liquid.
  • Return to heat and cook, stirring, until smooth and thickened to desired consistency.

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PIONEER BEAN DINNER

PIONEER BEAN DINNER
1/2 pound ground chuck, browned and drained
1/2 pound bacon, crisply fried and crumbled
1 small onion, chopped small
1/4 cup sugar
1/4 cup brown sugar
1/8 cup Country Bob’s All Purpose Sauce*
1 tablespoon molasses
16 ounces pork and beans
16 ounces black beans

  • Preheat oven to 350°.
  • Combine everything into a greased 9×9 baking dish.
  • Bake for 45-60 minutes.

NOTE 1: *A-1 works also

NOTE 2: This recipe works really well in a slow cooker all day also.

MELTIN YOUR MOUTH BEEF TENDERLOIN, HORSERADISH POTATOES, HOMESTYLE GREEN BEAN CASSEROLE & HERB BUTTER

MELT IN YOUR MOUTH BEEF TENDERLOIN

3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

  •  Preheat oven to 350˚.
  • Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
  • Place roast on top.  (Be sure NOT to salt the meat!  You will get plenty of salt from the sauce.
  • Whisk together the soy sauce, Worcestershire sauce and butter.  Pour over the roast.
  • Bake in preheated oven for 10 minutes.
  • Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
  • Baste every 10-15 minutes for even flavor distribution.
  • Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES

4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

  • Preheat oven to 350˚.
  • Spray a 2 quart baking dish with PURE.
  • In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
  • Drain potatoes.
  • In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
  • Beat on medium speed until largest off chunks are smooth.
  • Add egg and horseradish mixing until smooth.
  • Spread into baking dish.
  • Melt remaining butter and drizzle over potatoes.
  • Bake 25 minutes or until heated through.
  • Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE

1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1  tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

  • Preheat oven to 350˚.
  • In a small saucepan melt 3 tablespoons butter.
  • Whisk in flour until golden.
  • Add milk gradually while stirring constantly.  Bring to a boil. Reduce heat and continue to stir constantly until thickened.
  • Stir in dressing mix and pepper. Set aside.
  • In a small skillet melt 1 tablespoon butter.  When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
  • Combine green beans with half of the garlic onion mixture.
  • Fold in white sauce to the green beans.
  • Pour into your prepared baking dish.
  • Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
  • Bake uncovered 30 minutes.

HERB BUTTER

1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

  • With an electric mixer blend together until well blended.
  • Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
  • Transfer to your decorative tray and serve.

RANCH GREEN BEANS

4 tablespoons butter
1 VERY small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ teaspoon coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
2 cloves garlic, minced
1½ teaspoon dry Hidden Valley Ranch Salad Dressing or Dip Mix
1 (14.5 oz.) can green beans, drained WELL

  • In medium skillet, melt butter.
  • Add onion, potato and pepper, sautéing over medium heat until potatoes are fork tender.
  • Add bacon, garlic, and Ranch Mix. Stir in well.
  • Fold in green beans and heat through, simmering, occasionally stirring gently.
  • Add pepper to taste.

NOTE: Ranch Mixes are salty so NO need to add extra salt.

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PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM and ALL the FIXIN’s

So we changed our mind and stayed home for Easter dinner. We decided it’s just too busy around here and we didn’t want to fight the crowds.  Fortunately, we decided on Wednesday night so I was able to shop on Thursday and NOT fight the crowds in the markets.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM
1 spiral sliced ham 8-10 pounds
1 jar pineapple preserves
1/2 cup minced carrot tops
2 cups brown sugar

  • Add the ham to the slow cooker, trimming off the bottom as needed to fit it into the slow cooker Add the trimmed fat pieces around the ham in the slow cooker.  They will help keep the moisture level up.
  • Whisk together preserves and minced carrot tops.
  • Spread glaze on ham.
  • Cover with the brown sugar.
  • Cook on low for 2-3 hours.
  • Cover with a light covering of brown sugar and serve.

ROASTED CARROTS AND ASPARAGUS with BERNAISE SAUCE
3 large carrots, sliced thinly and diagonally
3-4 stalks asparagus, per person, trimmed and cut into pieces
2 tablespoons butter
salt and pepper, to taste
1 batch Bernaise sauce

  • Bring a double boiler of water to a boil.
  • Add butter, salt and pepper to water.
  • Add carrots and asparagus to vegetable steamer.
  • Cover and steam 15-20 minutes until crisp tender.
  • Top with sauce and serve immediately.

BERNAISE SAUCE
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
Juice of 1 large fresh lemon
1 tablespoon finely chopped fresh tarragon

  • Melt 1 tablespoon butter in a small saucepan over medium heat.
  • Add shallots and a pinch of salt and pepper; stir to coat.
  • Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
  • Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
  • Transfer shallot reduction to a small bowl and let cool completely.
  • Meanwhile, fill a blender with hot water to warm it; set aside.
  • Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
  • Transfer butter to a measuring cup.
  • Drain blender and dry well.
  • Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender.
  • Purée mixture until smooth.
  • With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Blend until smooth and creamy, 2-3 minutes.
  • Pour sauce into a medium bowl stirring in shallot reduction and tarragon.
  • Season to taste with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature. I prefer fresh if your time allows.


POTATOES AU GRATIN
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 teaspoon minced garlic (jar) or 1 clove
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups rates sharp cheddar
Wondra Flour

  • Preheat oven to 350°.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

Dessert was a recent inspiration from a new restaurant.  Tony Mandola’s Gulf Coast Kitchen is a fantastic place.  We had the BEST waiter who made our meal so enjoyable while he treated us to dessert and the history of two restaurant families (Carrabas Italian Grill and Ninfas Mexican Cantina) melding together to create this restaurant. I couldn’t find a recipe so I kind of made it up as I went and came VERY close.

BANANA KEY LIME PIE

1 large firm banana, sliced thin
1/4 cup Malibu rum
1 graham cracker crumb crust
14 ounce can Eagle sweetened condensed milk
3 egg yolks + 2 tablespoons sugar
1/2 cup Key Lime Juice

  • Preheat oven to 350°.
  • Soak banana slices in rum.
  • Pat banana slices dry.
  • Combine milk, egg yolks, sugar and lime juice, beating until smooth like custard.
  • Layer banana slices in a layer on top of graham cracker crust.
  • Top with custard and bake 12-15 minutes until JUST barely set.
  • Cool 10 minutes.
  • Move to refrigerator, chilling several hours before serving.
  • Top with whipped cream.

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STUFFED BELL PEPPERS

I quit eating stuffed peppers because green peppers just didn’t agree with us anymore.  Then I started making them in red or orange peppers and only giving us each a  large half – plus they look more attractive to serve in halves.  Now we love them again.
EASY STUFFED PEPPERS
2/3 pound ground beef
1 clove garlic, minced
3 green onions, minced
salt and pepper to taste
8 ounce can tomato sauce
2 slices ham
3/4 cup minute rice, prepared
1 large red or orange pepper
2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)
  • Preheat oven to 350 degrees.
  • Brown ground beef with onion and garlic.
  • Drain fat.
  • Add in tomato sauce and rice.
  • Salt and pepper to taste.
  • Wash, cut in half and clean out pepper.
  • Layer ham slice on inside.
  • Fill with meat mixture.
  • Top with cheese slice and sprinkle grated over casserole portion.
  • Bake 30 minutes.

PARMESAN ROASTED CARROTS

I tore this recipe out of a magazine.  Which one is unknown, but I did find a small logo in the corner for CAL-ORGANIC FARMS, so I assume that this is their recipe.  I accidentally overcooked this recipe, but that only added to the flavor.  There was literally nothing left in the bowl when everyone was done.

PARMESAN ROASTED CARROTS

  • 2 small packages carrots, rinsed and dried
  • 4 cloves garlic, finely minced
  • 1/4 cup avocado oil
  • 3 tablespoons powdered Parmesan cheese
  • 2 tablespoons Panko crumbs
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground black pepper
  • 2 tablespoons, chopped Italian Parsley
  1. Preheat oven to 400°.
  2. Line your baking sheet with foil.
  3. Place carrots in a ziploc bag.
  4. Whisk the oil, garlic, salt and pepper together until well blended. Pour over carrots.
  5. Sprinkle in the Parmesan cheese and Panko bread crumbs.
  6. Shake until well coated.
  7. Spread carrots onto cookie sheet.
  8. Bake 20-25 minutes until carrots are tender.  Shake pan halfway through.
  9. Serve immediately.

I’m off to check out CAL-ORGANIC FARM’S website and see if I can find any more great recipes.

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