Welcome to “Taste Matters” where I dish up some tasty tidbits, a kitchen tip or two, my current cookbook crush, some menu ideas to get you through your week, a weekend entertaining menu and recipe roundups for even more meal ideas!
First of all, the most heartfelt and deepest gratitude to all our veterans! Words really can not express the appreciation and admiration I have for ALL OF YOU! THANK YOU!
Peter said: “Just made this. Wonderful. Thank you. I don’t have a slow cooker but do have dutch ovens as I braise meats regularly. I browned the meat well, then removed them and put in onions in for couple mins. Then just added the garlic and the sauce mix replaced the ribs and into the oven at 275. I waited a bit too long otherwise would have used 250. Cooking time 3 1\2 hours. The gochujang and kimchi were wonderful additions. I had some baby bok choy so made that as another side along with brown rice. My wife loved it too! And we have leftovers. Thank you again.”
“THE HUNTING PARTY”
*For another great cauliflower rice recipe, be sure to check out my Low Carb Jambalaya with Chicken, Shrimp and Sausage!
This is the perfect cookbook for the fall and winter entertaining season! 30 beautiful menus will inspire you! Here’s a sampling:
Chicken, Sage and Cheddar Tart
Roast Beef Sandwiches with Pear Spread and Stilton
Parsnip Fries with Two Sauces
Hazelnut Milk Punch
If you haven’t tried roasted Brussels sprouts, where ya been? This cooking method is guaranteed to turn a Brussels sprouts hater into a Brussels sprouts lover! Here’s the right way to do it!