Posole, which means hominy, is a thick soup that originated in pre-Columbian times with the Aztecs. The history of the soup is interesting but if I told you what it was originally made from I doubt you would eat it! … Continue reading
Chicken Posole
Tag Archives: Mary Duke Cooks
Brussels Sprouts with Crisp Bacon and Balsamic Glaze
Reed, my two year old grand-nephew was visiting the other day. He is allergic to peanuts and his parents are trying to teach him about his allergy. His father told me he came up with this response all by himself. … Continue reading
Tuscan Mushroom Stew
Tuscan Mushroom Stew screams healthy and is loaded with vegetables. You won’t miss the meat because portabella mushrooms add such meaty flavor. Enjoy! Tuscan Mushroom Stew 2 tablespoons olive oil1 and 1/2 cups yellow onion, 1/2-inch dice1 cup shredded carrots2 … Continue reading
Buffalo Chicken Cups
It’s tailgating time in East Tennessee! Get your game day gear on and cozy into these yummy appetizers. These one bite wonders are packed with flavor and less messy than traditional dips. Be careful though, they’re addictive! Before you know … Continue reading
Mimi’s Meatballs with Marinara
I would love to tell you that this is an old family recipe but it isn’t! This recipe makes 28 meatballs plus sauce, enough food for a friends and family dinner. Ricotta cheese and grated onion make the meatballs soft … Continue reading
Asian Cold Chicken Noodle Salad
Chicken Asian Cold Chicken Noodle Salad is a great choice for lunch on a hot summer day. The salad can be made in advance and refrigerated in lunch size portions. Just grab and go on your way to work. Asian … Continue reading
Mango, Coconut, Key Lime Icebox Pie
This recipe takes me straight to the Caribbean Islands. I feel the warmth of the sunshine and see palm trees swaying in the breeze. The ocean is a gorgeous turquoise blue. All I need to complete this picture is a … Continue reading
Blueberry Cornbread
Blueberry Cornbread is a sweet cornbread with a soft, cake like texture. After experimenting with this recipe for a while, I doubled the amount of liquid and the texture changed from gritty to soft. The extra liquid rehydrated the dry … Continue reading
Grilled Asparagus with Tomatoes, Feta, Kalamata Olives, and Greek Vinaigrette
They say you eat with your eyes and this dish is almost too pretty to eat! Enjoy! Grilled Asparagus with Tomatoes, Feta, Kalamata Olives, and Greek Vinaigrette Greek Vinaigrette (recipe below)1 and 1/2 cups halved grape tomatoes2 bunches asparagus, trimmed1 tablespoon … Continue reading
Charleston Succotash with Restaurant Style Fish and Marinated Cherry Tomatoes
One of Doc’s favorite foods to eat when we vacation in Charleston, SC is pan seared fish served on a bed of Succotash garnished with marinated cherry tomatoes. The fish in Charleston is fresh, coming to market daily. (If I’m … Continue reading
Mary Duke Cooks! 