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Mary Miles' Shrimp Scampi - Sophisticated Woman Magazine
For Mother’s Day, I requested that readers send favorite recipes passed down from their mothers and grandmothers. Carol Miles generously shared this favorite recipe from her mom, Mary Miles. Sure to be a crowd pleaser! Ingredients: ½ cup butter melted 2 tablespoons olive oil 24 jumbo shrimp, peeled and deveined..
Herbsaint Infused Oyster Stew with Smoked Bacon - Sophisticated Woman Magazine
From Donald Link, “Real Cajun” Ingredients: 1 pint shucked oysters 3 ounces thick sliced smoked bacon, cut into ¼ inch cubes 4 tablespoons butter 1 small onion chopped 1 bunch scallions 2 celery stalks cut into ¼ inch cubes 1 small potato diced 1 cup chopped fennel bulb 2 garlic..
More from Southern Gourmets - Sophisticated Woman Magazine
Len White’s Israeli Couscous stuffing Len cooks like I do…without recipes and measurements. He did not have a specific recipe for his boned chicken leg and thighs stuffed with a fruity and fragrant Israeli couscous. So, I found this recipe that is probably as close as we will get to..
Grill Fever - Sophisticated Woman Magazine
The temperature is rising so think cooking outdoors. As a prelude to the Sophisticated Woman July publication and the Foodies and Friends article on grilling, I thought it was time to ask our readers for their favorite summer recipes as well as share a few more of Foodies and Friends..
A Festive Fall in Covington - Residents and visitors pour into the downtown to enjoy an abundance of outdoor activities and events, including the Covington Farmers Market, the Covington Art Market, biking on the Tammany Trace, and free concerts and children’s events at the Covington Trailhead. But one of the City’s most anticipated events each year is the juried Three Rivers Art Festival, which features the works of more than 200 artists and craftsmen from all over the U.S.
Much Ado About Cooking Bowtie Pasta With Artichoke Hearts & Shrimp 1/3 cup extra virgin olive oil 1 medium onion, diced 2 cloves garlic, minced 1 pound bowtie pasta 1 can hearts of artichokes 1/2 cup semi-dry white wine 1 pound peeled and de-veined shrimp 1 pound spinach or arugula Chopped parsley for garnish 1 tablespoon capers 1 lemon
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