Saturday, 30 May 2015

Thursday, 28 May 2015

Seafood - Beaufort Stew

Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional South Carolina Low Country favorite.

Cheese - Jet Swirl Pizza Appetizers

Similar to meat-filled calzones, these cheesy little swirls were invented during football season. The name was inspired by our favorite team.

Monday, 25 May 2015

Megan Cadogan (Atlanta)

Megan Cadogan Traditional Powder Room Atlanta

Meat And Poultry - Grandmas Chicken Noodle Soup

This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!

Thursday, 21 May 2015

Wednesday, 13 May 2015

Sunday, 3 May 2015

Appetizers And Snacks - Hot Chicken Wing Dip

This dip gives you the flavor of hot chicken wings dipped in ranch dressing, but covered with cheese! Serve this with your favorite snack chips or crackers.

Saturday, 2 May 2015

Traditional Entry

Traditional Entry - New York

Partridge In A Pear Tree Classy Christmas Cocktail 1½ Oz Pear Vodka ½ Oz Lemon Juice ½ Oz Simple Syrup ( I Used Agave Nectar Instead) Champagne Rosemary, Cut Into 1½ Inch Sprigs Place One Rosemary Sprig In Each Glass. Combine Vodka, Lemon Juice And Simple Syrup (Or Agave) In A Shaker Over Ice. Shake Well, And Strain Over Rosemary. Top With Champagne. Serve And Enjoy!

Partridge In A Pear Tree Classy Christmas Cocktail 1½ Oz Pear Vodka ½ Oz Lemon Juice ½ Oz Simple Syrup ( I Used Agave Nectar Instead) Champagne Rosemary, Cut Into 1½ Inch Sprigs Place One Rosemary Sprig In Each Glass. Combine Vodka, Lemon Juice And Simple Syrup (Or Agave) In A Shaker Over Ice. Shake Well, And Strain Over Rosemary. Top With Champagne. Serve And Enjoy!

Friday, 1 May 2015

Back Yard Shade Garden (Santa Barbara)

Back Yard Shade Garden Traditional Landscape Santa Barbara

Seafood - Slashed Sea Bass With Red Onions Mushrooms And New Potatoes

Delicious sea bass fillets are studded with fresh chervil and served with pesto over new potatoes and portobello mushrooms. The sea bass is broiled, but try grilling it during the warm months.