pickleveggiesI’ve never met a pickle I didn’t like. But there’s a lot more to sink your teeth into than just cucumbers, you can pickle anything from onions to carrots to Brussels sprouts. Ready to try it out at home? Here’s how to pickle vegetables.

What Are Quick-Pickled Vegetables?

The most mouth-puckering homemade pickles are left to marinate in brine for a few days to maximize their flavor. But you can still pickle and eat certain veggies in the same hour if you don’t have a lot of marinating time, depending on their size and how they’re cut. Enter quick-pickled veggies. For instance, whole cucumbers need at least 48 hours to turn acidic, but sliced onions can soak up homemade brine in just 15 minutes if that’s all the time you have. The longer the veggies can soak, the more pickled they’ll be but don’t sweat it if you need them pronto.

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ojuiceOrange juice is the most popular fruit juice sold in the US and has been advertised as a staple in a healthy diet. Some experts warn, however, that orange juice doesn’t live up to marketers’ claims and may actually be bad for your health. Here’s what you need to know about whether or not orange juice is a healthy addition to your diet.

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drinks_in_futureWhen you order a vodka sprite or gin and tonic, you probably expect it to come with a lime wedge. The same goes for a slice of a pineapple with a piña colada, cherries in a shirley temple and a lemon slice for water or a Diet Coke. Fruit garnishes are a part of drink culture, but after the coronavirus outbreak, establiments might opt to have them served upon request only, on the side or not at all.

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How to Make the Best Lobster Bisque

Posted: June 17, 2020 in Recipes
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lobsterbisqueA well-made lobster bisque is nothing short of incredible: velvety smooth, rich and packed full of seafood flavor. The secret to getting there is to make the broth from scratch. The broth is unique as it uses lobster shells and a touch of tomato paste to create deep, complex flavors that are perfectly rounded out when you add a splash of heavy cream. Finish it off by studding the creamy soup with chunks of buttery lobster meat, and you have a date-night dinner winner.

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Texas Style Smoked Beef Brisket

Posted: June 16, 2020 in Recipes
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brisketPrep Time30 mins

Cook Time15 hrs

Resting Time1 hr

Total Time16 hrs 30 mins

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Phil Robertson’s podcast

Posted: June 15, 2020 in What's new
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peach_upsidedown_cakeThis cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans,  and that makes it different.

Tips for making Praline Peach Upside-Down Cake:

  • Canned peaches or frozen peaches that have been defrosted can be substituted for the fresh peaches.
  • For more flavor, try adding a tablespoon of bourbon to the butter/brown sugar mixture.
  • Whatever you do, don’t let the cake cool for longer than 10 minutes in the pan before you remove it. It will start to stick as the butter and sugar on the bottom of the pan cool and harden.

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breakfastWhat do you usually like to eat for breakfast? There are many traditional breakfast foods, at least there are in the United States. We enjoy everything from pancakes and waffles, to quiche and fried egg sandwiches.

While there may be certain foods that are considered breakfast foods, are there certain foods that you would never consider eating for breakfast to the extent that you would actually be offended if you saw someone else eating it for breakfast?

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shopping_storesNow that many areas of the country have been without access to retail stores for months thanks to lockdown, many are anxious to get back to some of their favorite shops to restock on non-essential items and support local businesses. But as phased reopening begins across the U.S., customers will be stepping into an entirely different shopping experience by not actually stepping into the shops at all. That’s because curbside pickup and prepacked orders will be the new norm for non-essential retail stores opening during phase one for many states and counties.

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Four-Cheese Stuffed Shells

Posted: June 8, 2020 in Recipes
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four_cheese_stuffed_shells

Ingredients

  • 6 uncooked jumbo pasta shells
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 1/4 cup shredded Asiago cheese
  • 1/4 cup ricotta cheese
  • 1/4 cup 4% cottage cheese
  • 1 tablespoon minced chives
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup meatless spaghetti sauce

Directions

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use).
  • Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella.
  • Cover and bake until heated through, 25-30 minutes.


Freeze option: Cool unbaked pasta shells; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.

Nutrition Facts

3 stuffed shells: 376 calories, 14g fat (9g saturated fat), 49mg cholesterol, 959mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 25g protein.