This one is a super easy weeknight recipes with shortcuts that still tastes amazing.
Poe’s Tavern on Sullivan’s Island (South Carolina) introduced me to Buffalo Shrimp Tacos but The Boathouse (Isle of Palms) and Jack’s Cosmic Dogs (IOP/Mount Pleasant) introduced me to Bleu Cheese Cole Slaw. I’ve been making bleu (or blue) cheese coleslaw for years and year. The first time I had it, it was back to back days…
Oven for the ribs and slow-cooker for the collards makes this one easy.
A healthy version of pasta bolognese. The spiralized squash are great as the pasta and the pesto is amazing.
Leftover braised beef short rib turns into a fantastic and super easy bolognese.
My “review” of HUSK Greenville. I talk about two dinners, a brunch and a lunch. With Photos.
Cooler weather means it is time for me to start braising things. Beef short ribs turns in to two meals.
The Chef’s Tasting Table at The Anchorage Restaurant in The Village of West Greenville, SC.
Lot’s of leftovers turned into this “paella” that was actually pretty good.
My Mom makes a chowder just like this one. Very hearty and fulfilling especially as the temperatures start dropping. I recently made a Creamy Seafood Chowder and it reminded me somewhat of my Mom’s chowder so I thought I would give that a try. Adding the white wine and shallots instead of onion gave this…