If you've been on Facebook, you've seen the plethora of recipes that are shared on a daily basis. I started out by saving a few, then I decided, why not try out a few of the recipes and share my findings? Thus began, Bristol's Princeton Kitchen.
This orange, lemony, spicy concoction has been part of my family as long as I can remember. You'll find many variations, but this is how we make spiced tea. My friends always request it around this time of year, the requests became so overwhelming a couple years ago that I began gifting them with a small jar of tea and an attached recipe--my subtle hint.
Who Dat! The Saints are playing today and I'm trying to be healthier, especially since I somehow made it to the gym only once last week. So, instead of pigging out on game day, I'm sharing with you this recipe for a healthy twist on seven-layer dip from Eating Well. Enjoy!
The Tony Chachere Cooking Rig was set up at the Sportsman's Expo a couple weeks ago and we went wild over the unbelievable brisket they served up. It was melt in your mouth good! People were coming back for seconds and thirds! The best news: We have the recipe!
I'm in love with my crock pot. Seriously. I want to write it love notes and give it massage, instead I threw a hunk of raw meat covered in Dr. Pepper in it at 3 am this morning. And in 6-8 hours I'm going to enjoy the fruits of my lack of labor. This is the easiest and most fabulous "roast beast" recipe I've ever tried!
Here is a fabulous and timely recipe for Raccoon and Sweet Potatoes. If you haven't already heard, Swepco roasted a raccoon this morning. The poor critter wandered into a South Shreveport substation in the wee hours this morning and BOOM! BBQ! Coon. . . the other white meat.