The Lima Bean Puree in the top right corner is my star side this weekend and made the editor's really happy over at Essence Magazine when I suggested it for an Easter spread. The colors are spring, the taste is spring and it's a great healthy side for an eating holiday. If you click to enlarge you can get a preview of the recipe.Catch my Minty Grean Lima Bean Puree, Roasted Half Chicken and PB&J Choctini on this Saturday's newest Cooking for Real - Warm and Fuzzy Spring at 12noon!
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11 comments:
That was a great Easter spread! But me, I can't want to see that PB&J Choctini personally! :)
Have a great weekend!
Hi Sunny - Just found your show and recipes about a month ago - Incredible - your show is made for real people that just want to make great food without all the complexity! Your personality is so refreshing and we all would love to have you as our friend - Your pairings are fantastic - just finished making the Ricotta Ravioli with Spinach Pesto - My family thinks I'm a cooking genius now! Every one of your recipes is a huge hit. Thank you for putting the fun and "real" back into cooking!
glad i found this. can you suggest some restaurants in miami.... My wife are going away from our son that has cerebral palsy for the first time and i want to make sure we go to some good restuarants help me find some good restaurants
Love, love, love the nutrition analysis in these mag recipes. I do wish ever so fervently that FN.com would begin to include nutrition facts there also. :-)
I found a site with a recipe calcualtor - not the most exact thing in the world, but does a good job at least estimating fats, carbs and fibers (my own "big three" to watch for).
Anyway, love your recipes in mags! Thx for providing a pic of 'em!
Hey Sunny,
This weekend I am going to Las Vegas. My question is, I want to blog about the trip, but right now am on a limited budget. So I would really love to visit some of the food network chef's restaurants. Of course they are pretty expensive. So do you have any advice as far as if I just went to the bar, had a drink and an Appetizer. Where to go, what to try. Have you been to Vegas? I'll be there from the 24th, leaving on the 30th. This trip just so happen to have come while we are at the beginning stage of trying to remodel our kitchen. So, we're still going, just on a very limited budget. Any advice would be highly appreciated. I tried to arrange it for when the wine and food festival (uncorked) but was unable to. I had airline vouchers from last year that I had to complete my travel(return) before May 3rd, or lose the vouchers. Free airline tickets, I booked a timeshare thru my timeshare company, so I really had no other choice than to go this week even though it wasn't the best timing. Just thank goodness I remembered that the vouchers were going to run out.I look forward to hearing from you.
I know you lived in the south but girl you have got to work on your pronunication of the words of the dishes that are southern favorites. And you shallow fry your chicken in a cast iron pan, after the buttermilk and flower dredge. Please work on those words. Your southern friends are cringing.
saundriah, first thanks for watching! I've lived all over and marry plenty of techniques. i don't know what dish you are saying i mispronounced because you didn't mention it, but i can say i often slaughter "vidalia onions" and i know it ... doesn't mean i don't love it or respect it. i just sound like a northerner. and i have a buttermilk chicken recipe i haven't shared yet. there's more than one way to fry a bird. for my buttermilk prep, i soak the parts overnight in it, poach it, dredge it, then fry it. I love a cast iron fry and i also love a deep fry. just depends on my mood. no rules to cookin girl! just relax and eat. ever try some cornstarch with the flour? give it a try, my grandma saw the show and gave it a try. she's from north carolina and loved it :-). so i hope i de-stressed you a bit because you sounded borderline upset ... please don't be. some people say pray-leen and some people say praw-leen ... it's still a praline :-). no need to stress when we are debating how to fry chicken! :-) that's a fun topic! thanks so much for watching and commenting!
mary at deep south dish, girl ... the choctini is so wrong. my guy craves it.
randy, yaaaaay!!! glad you found me! i'm just over here cookin and eatin! i'm so glad you watch and try the recipes! the pesto for that ravioli is probably my favorite pesto and a great way to sneak in fresh spinach! a real tooth picker though, i feel bad i didn't mention that on the show. every time i make this i spend about 10 minutes afterward cleaning up my smile. teeheehee. well, thanks so much for watching! more new eps are on the way and i'm here most days to chat, share and answer any questions. keep in touch and welcome to the blog!!
philliphorner, i went back to "tap tap" on 5th and loved it. i've also done cj's crab shack on ocean twice. nobu in the shore club is a good one and my friend always tries to get me to go to prime 112, but i haven't tried yet. hope that helps! i love the food down there, so if you ask the right questions down there, you'll find something good! have a grrrreat time together!
lana, i know, i love seeing that attached to a recipe. i wonder how they do it actually. maybe that's something i can put on the blog one day? i'll file it away ... funny thing is i think i found that calculator site you found ... it's a workout site, i forget the name but it always comes up when i google for nutrition of a specific food.
foody di, hmmmmm only been there once and i went to wolfgang puck's place for dessert. and i know he has more than one place, so it's the one that specializes in dessert. it was great, but that's all i did. the rest was room service, it was such a busy trip and i didn't have time to explore like i wanted to. you'll be fine though, seems like there's plenty of good stuff. i say if you are on a budget seek out some of the neat cheap buffets, i saw one featured on a show once, it was off the strip in an old school casino, but the buffet was the toast of the town. hate that i can't remember, but someone there will know. try virtualtourist.com ... i love to look at the pictures and videos there. hope you have fun ... i've been places when i had not a dime to spend and found a way to have fun, trust me, you can do it!! be creative! don't be afraid to pack food and snacks from your pantry for the hotel room. :-)
Thanks Sunny,
Oh we will definitely have a good time. We always do. And we have had some vacations with some crazy mishaps and kept chugging along and making it great fun in spite of things that happened. Like we had a pop-up camper that on the way to Disney campground, the top came off of the camper. We still had a blast. Anyway, We have been to Vegas a lot. And our timeshare has a full kitchen. I was just wondering if their were things that you knew of. Kind of like The best thing I ever ate, Vegas. HeeHee. I will look up WolfGang Puck's. I think he has about 3or4 restaurants in Vegas. I'll blog about Vegas and you can read all about it.
foody di, you sound like me, my guy and i have had some interesting vacations. trust me, no joke ... we've been in the same situation you are in right now. booking, then when it arrives, not being totally ready. if i can say one thing, it's fun during the lean times that can solidify your love during the fat times. i mean we have had some doozies! but we always find the fun, the smile, the experience. super corny sounding, but true. when you look up the puck spot, it's the place that has a reputation for a good dessert. i didn't even have meal there, only showed up for dessert. they were a bit annoyed i was only interested in one thing, but i didn't care. hope you have fun! try to get off the strip for some good stuff! can't wait to see your blog. let me know when you post!
Baked the roasted halved chicken with garlic-herb paste last night. I told my husband it was from you and he told me to 'keep watching your show'. Such a delicious and easy chicken recipe. I will keep watching your show...love to see what you cook and get your recipes.
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