Foods for Winter Comfort and Nutrition Winter Foods Part One Make these seven easy foods this winter. Check out nutritious and filling dishes from this month’s first-week menu. Cook filling breakfasts, eat satisfying meals, and bake winter-friendly treats with natural sugars. New Year’s Day began with homemade banana bread in the Kitchen Southern Hospitality cottage. Baked with natural raw local honey and whole grain flour made it more nutritious than sugar-laden sweets I’ve given in to in past New Year’s celebrations. During the first week of January, my favorite dishes were the ones on the following list: Honey Banana Bread Mini Applesauce and Zucchini BundtsRead More →

Kitchen garden herbs are a delight to cook with. They make the best marinade for grilling. Season vegetables and salads with them. Blend them with olive oil and Balsam Vinegar to dip bread in. The herbs are growing fast. I walked through the garden the other day, pinching off a good bit of each one to use for marinating chicken and steak for the grill. A thought, more like a picture, flashed through my mind. Herb, olive oil and Balsamic vinegar to dip bread in. Yum! I didn’t have any certain recipe for the herb bread dip, but it didn’t take long to come upRead More →

Friday was National Doughnut Day in case you didn’t know. Some donut shops gave away a free donut with a purchased beverage. I got my favorite donut with chocolate icing and cream inside. Mmmm, it’s the best! But wait a minute. Is it donut or doughnut? Either. It’s doughnut in the UK. It was doughnut at first in the US, but we changed it to donut. When I was a little girl, my mother would get me up at dawn on Saturdays to go down to our church kitchen. Several ladies gathered there to make Spudnuts. The kitchen was in a wing with a bedroomRead More →

Mother’s Day makes me think of memories of my mother baking in her kitchen. She would either be baking a cake (our favorites were German Chocolate and Pineapple Upside Down Cake), her specialty teacakes, cornbread or dinner rolls. Dinner rolls that divided in the middle or the ones that had three sections were my favorite kinds. Bread was my weakness, especially bread with butter. Butter melted in a hot roll was as good as dessert – almost. I think my parents must have liked the cornbread the best, though. We had cornbread in chicken and dressing, casseroles, baked in iron skillets, crumbled up in milkRead More →