June 29, 2014 | Cooking at Home
Looking for an amazing way to start your day? Well give this breakfast biscuit a try.. I promise it won’t disappoint! We used our house made from scratch biscuit, but you can use any biscuit you prefer (homemade or store bought, I promise I wont judge!) To fill it, we made an local organic egg scramble with sharp cheddar cheese, sautéed baby bella mushrooms, bell pepper and onions. Threw that on top of some local Ogeechee River Meat Farm maple sausage links. Yummy!! Send us pictures of your twist on it and let us know what you think!
** Have fork and napkin handy
June 18, 2014 | Cooking at Home
Summer time is here folks. Backyard grilling is the key for any summer time party. So if you’re by the pool, relaxing on the dock or just chilling on the back patio, here is an easy and simple rib recipe. A gas grill works best because you can regulate the temperature better than charcoal. Rub down the ribs with any store bought BBQ spice and place on the grill at high heat. Let the ribs sear for about 2-3 minutes and remove. Let the ribs cool and place them on a sheet of tin foil. Rub the ribs down with yellow mustard and fold the tin foil over the ribs so that they are covered with the foil. I use the tin foil because it keeps the ribs from getting direct heat and almost steams them during the cooking process. Place the ribs back on the grill (top rack if you have one) @ low heat and forget about them for 60-90 minutes. Remove the ribs from the grill and discard the tin foil. Place ribs back on the grill and smother with your favorite sauce. Let the sauce caramelize for about 10 minutes. Remove, cut and enjoy!