Ingredients 1 tablespoon plus 2 teaspoons Cajun seasoning 1 tablespoon plus 2 teaspoons packed brown sugar 1 large pork tenderloin (about 1 ½ pounds) Kosher salt 2 teaspoons extra-virgin olive oil ½ cup mayonnaise 2 tablespoons Creole or whole grain mustard Juice of 1 lemon 2 tablespoons drained horseradish 1 12-ounce package of broccoli slaw mix 2 small bell peppers 1 red and 1 yellow sliced thin 3 scallions sliced thin
Ingredients 2/3 cup mayonnaise 1/3 cup fresh dill chopped 2 teaspoons mustard powder 2 teaspoons fresh lemon juice Kosher salt and ground pepper 1 ¼ cups breadcrumb 1 cup finely grated sharp cheddar cheese 2 large eggs 1 cup vegetable oil 1 ¼ pounds boneless skinless chicken beast cut into wide strips 1 5- ounce package of spring mix ½ cup cherry tomatoes cut in half
How to Buy a Turkey: Plan on 1 to 1 ½ pounds of turkey per person. For big groups, consider roasting 2 smaller birds; they’ll cook more evenly. Choose from self-basting, natural, free range, kosher or organic turkeys.
Just a reminder the carnival I am running is at Stacy Park September 28-30 go to olivetteonthego.com for more information. I catered a wedding last weekend and they asked for jerk chicken and rice. It came out so well I wanted to share these yummy recipes with you. - Bon Appetit! Larry G.
It's August and that means it's back to school time! So I am going to give you a recipe to take to school and a snack for when they get home. - Bon Appetit! Larry G.
Always on the go? Give our signature wraps a try! I offer a made to order wrap bar at Verizon Wireless Amphitheater and this is great for your next party! Other wraps I serve are Philly cheese, sweet and sour wasabi chicken, taco and veggie wraps. - Bon Appetit! Larry G.