This is a very simple side dish. Doc says it tastes “clean” because you can taste the flavors of the zucchini, tomatoes and onions individually. I roast zucchini and onions before adding them to the tomatoes. This prevents them from … Continue reading
These chocolate covered eggs are a peanut butter lovers delight! Perfect for holidays, birthday parties, wedding or baby showers this candy can be made in a variety of shapes and decorated with icing, various shapes of sprinkles or remade candy … Continue reading
I have a love, hate relationship with fire. It all started in my high school chemistry lab class with my nemesis the Bunsen burner. Try saying the words Bunsen burner dramatically because that is how our relationship was. Each day … Continue reading
Deep in the heart of French Louisiana, creole grillades and grits are served for breakfast, brunch or lunch. The dish is pure comfort food in Louisiana. Thin cuts of pork, or chicken are served alongside creamy grits and rich tomato … Continue reading
This appetizer is very popular on the east and west coast. You can vary the meats and cheeses to your preferences and add fresh or dried fruit to the board. Kalamata olives, toasted pecans or walnuts would also be a … Continue reading
My Dad’s favorite biscuits were what he called “Cat Head” Biscuits. They were called that because the biscuits were literally the diameter of a cat’s head. Instead of being crumbly on the outside and soft in the middle these biscuits … Continue reading
Most egg casseroles have the same texture. They are warm and comforting like mashed potatoes but they are, well, Mushy! This casserole has a layer of egg casserole, crisp tender asparagus, fresh tomatoes, and crunchy bread cubes on top. It … Continue reading
This recipe is from one of my dear friends, Kathi Baty. During the holidays she makes so many delicious cookies it is hard to decide which one to eat first but these thumbprint cookies are my favorite! Raspberry Almond Thumbprint … Continue reading
This dish pairs well with juicy steaks, prime rib and thick pork chops. The recipe uses Gruyere cheese named after the Gruyere valley of Fribourg, Switzerland. Gruyere has a nutty earthy flavor that compliments the wild mushrooms. Swiss cheese has … Continue reading
marydukecooks.com Roasted Beet, Orange segments, Goat cheese and Arugula Saladwith Navel Orange Vinaigrette– Serves 4 to 6 persons 2 large red beets6 small golden beets2 navel oranges2 radishes, thinly sliced2 navel oranges1 tablespoon olive oil1 tablespoon champagne or white wine … Continue reading
Volunteerism. Home town. Johnson City. Good books. Random thoughts.
Bartlett TN Family & Children Photographer
Mary Duke Cooks! 