Blackened Shrimp with Coconut Cilantro Chutney by BearNakedBaker

Strawberry Chicken with Feta by BearNakedBaker

To make the balsamic reduction: Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container. *This will keep in a cool place for months

Venison or Elk and Apricot Mustard Sauce by Amos Miller

As H.D. Thoreau said: "Simplify, simplify!" Time to share a favorite recipe, especially for my CES friend, Jed Gibbons, who asked for an idea for this cut of venison, and Nanette may like this, too. Gibbons, who is a heart-of-the-city dweller, is fortunate to have relatives who give him the outstanding wild meats - and thereby save…

Chocolate Butter Pecans by BearNakedBaker

Raspberry Chicken by BearNakedBaker

Spinach Artichoke Dip by John Elder

The perfect healthy dip for parties or just to munch on. Use spinach, artichoke hearts and cheese to make this quick and tasty anytime appetizer.

Creole Pralines by Amos Miller

Better than a cookie (sorry bakers, but this is a Creole group) and with the true taste of New Orleans, Creole Pralines are one of the signature treats in the Big Easy! It is time to play 'soft ball', and we're not talking the sport - we're talking Creole candy. When the recipe calls for your concoction on the stove to reach the…

Tropical Snowdrops by BearNakedBaker

The dried fruit can be anything you'd like, that's "Tropical". Cashews are also good to use....

Chocolate Dreams by BearNakedBaker

Mediterranean Summer Salad by Amos Miller

This Spanish-influenced salad is refreshing anytime you have it - from a dinner party to a picnic lunch. Bright notes of lime and cilantro. the wonderful pairing of sweet onion and navel orange, the sensuously smooth silkiness of avocado and tomato, all set off by the crisp crunch of toasted almond slices and the elegant earthiness…

Deviled Eggs by Chef Smith

Classic!

White Rabbit by BearNakedBaker

San Antone Black Bean Salad by Amos Miller

With friends and family living in the great state of Texas, my frequent visits have always meant new flavor profiles to experience, new ways to express myself in the kitchen and when I am invited out and asked to 'bring something to pass'. I developed the following recipe to assure that I would seldom have to carry home any…

Fennel, Chicken Sausage and Sweet Vidalia Onion Pizza by BearNakedBaker

Jerk-Rubbed Catfish with Cilantro Slaw by BearNakedBaker

Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.