Recipe courtesy of Arkansas-based Chef Michael Selig
There’s just something about having a Cajun fritter in one hand and rum punch in the other that can erase any trace of the blues.
Let me tell you–I’m crazy about all things green. That includes leafy greens. And this mustard greens dip is no exception. It’s delicious, and much healthier than most of those store-bought spinach dips.
I just love eggs any way I can get them. If you’re looking for something to do with those dyed Easter Eggs, I have the perfect recipe for you. This egg salad can be served as an appetizer or as a sandwich for a main course.
These 'Right on Red,' 'Yes to Yellow' and 'Orange You Sweet' peppers are especially delightful when stuffed with turkey sausage, cheese, onions and spices. They make wonderful appetizers or snacks.
If you don’t have much time and you want something tasty this recipe can be thrown together in a hurry and it works equally well with almonds.
I typically serve these glazed walnuts during the winter holidays, but they are also good to have around for adding a little crunch to salads or for topping off ice cream.
Halloween at my house goes hand in hand with one of my favorite seasonal treats, roasted pumpkin seeds. These make a healthy and delicious snack and preparing them can be a lot of fun for children. This is a simple method for roasting pumpkin seeds that I hope will become a Halloween tradition in your home.
This recipe makes 2 cups.