We do not accept guest posts on any of our blogs, so please don’t query us about them. Dave DeWitt, Publisher
Seafood Stuffed Jalapeños
Seafood stuffed jalapeños are quick and easy to prepare and can be made with roasted and peeled jalapeños or fresh out of the garden.
Carnitas Calientes
Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or a taco.
Chicken, Andouille, and Tasso Habanero Gumbo
Andouille (On-do-ee) is a sausage very popular in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages.
Andalusian Mixed Paella
Paella, like this Andalusian mixed paella, is perhaps one of Spain’s best-known dishes, originating in the Valencia region, and is one of the national dishes of Spain.
Alaska Salmon with Copper River BBQ Sauce
Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly.
Butternut/ Pumpkin Roast with Chickpeas and Lentils
This pumpkin roasted with chickpeas and lentils makes a nice addition to that Halloween or Thanksgiving culinary arsenal you’ve been building over the years.
