|December 29, 2019||Posted by Wendy Perry under appetizers, bacon & belly, Carolina Country, condiments & accompaniments, fun food, here piggy piggy!, honey, party foods, Peggy Rose's Jellies, published, wendy's signature recipes|
Make a pile of these Sticky Pig Twigs, because they will disappear right before your eyes. Enjoy as is, or chopped on salads. Especially good on a juicy summer BLT … add more hot pepper if your crowd can take it!
|December 2, 2019||Posted by Wendy Perry under appetizers, apples, cheesy, garden goodness, honey, Mindless Mutterings from the Teacher's Lounge, party foods, pie please, product recipe development|
…a delightful sweet and savory tart to enjoy as an appetizer, side, with salad for brunch or as an outside-the-box dessert!
|August 18, 2019||Posted by Wendy Perry under appetizers, condiments & accompaniments, fish, fish & shellfish, garden goodness, honey, Mindless Mutterings from the Teacher's Lounge, peaches, published, put'n up... pickles & preserves, roasted goodness, sandwiches, tomatoes|
Enjoy those last summer tomatoes in this sweet n’spicy jam… roasted tomatoes, peaches and nectarines! Spoon over cream cheese or on crispy fish sandwiches.
|August 4, 2019||Posted by Wendy Perry under fun food, honey, ice cream & frozen treats, no cook, published, sweet treats, wendy's signature recipes|
Sometimes, “just a little something” to finish off a summertime meal is all that’s needed. Make these no-cook no-churn key lime ice cream treats days ahead and just take out what’s needed.
|July 17, 2019||Posted by Wendy Perry under corn, crab, dressings, fish & shellfish, garden goodness, helpful household hints, honey, published, wendy's signature recipes|
Lazy hazy hot days of summer… nope, no cook’n around here! Throw together this no-cook fresh and light salad featuring fresh summer corn and the best crab you can find… like sweet lump North Carolina crab!
|May 14, 2019||Posted by Wendy Perry under asparagus, cook & eat nekkid, dressings, garden goodness, honey, Mindless Mutterings from the Teacher's Lounge, pasta, published, salads, slaws and such, sensational sides|
It’s Asparagus time… and here is a simple way to put this bright-in-color-and-flavor salad on your spring table!
|January 30, 2019||Posted by Wendy Perry under Carolina Country, dressings, gluten free, honey, low carb, published, salads, slaws and such, sensational sides, wendy's signature recipes|
Vibrant citrus fruits are plentiful in the dead of winter, and this is a great salad to brighten the dreariest of days. Don’t worry about exact measurements for salad ingredients. Use as much or as little as suits your fancy.
|January 27, 2019||Posted by Wendy Perry under bacon & belly, contest creations, gluten free, honey, published, roasted goodness, sensational sides|
I love entering cooking contests. There’s rarely a win with so much great competition out there, but it’s fun coming up with ideas and getting in my kitchen to make what’s in my head come to life. But… every now and then, I end up with a winner, like my Aunt Nellie’s Bacon & Rosemary Roasted Pears n’Onions… kissed with Cinnamon Honey
A few months back, friend Lisa Prince, who knows my passion for both entering and judging cooking contests, sent me a note about Aunt Nellie’s “State Fair” Cooking Contest. In case you don’t know, Aunt Nellie’s is a 90 year old company born in Wisconsin. Their products now include six varieties of glass-packed beets, onions, three bean salad, and red cabbage. Turns out, Aunt Nellie Jones (yep, there really was an Aunt Nellie) was a Home Economist like me… at the University of Wisconsin! And I didn’t realize until recently their first product was peas.
The contest had 5 categories, and I spent a ton of time (not to mention money) creating, testing, styling and photographing a recipe for each category. Of course, I surely was hoping for something more, (don’t we all?!?), but grateful for my 3rd place win in the “Sides and Salads” category. The prize was $25 and a box full of Aunt Nellie’s products. And I was very pleased with how this and all my recipes turned out. So maybe I will find other contests where I can tweak them and enter somewhere else since my entries are now the property of Aunt Nellie’s. That is the downside of most contests. Their fine print in rules usually states that entries become the property of the company where you entered… they can publish, use, and even change the name of it!
BUT… for those of you that don’t know but may be interested, recipes cannot be copyrighted. Processes to make a recipe can be, as are head notes/descriptives, but the recipe itself… nope. Anybody can take anybody else’s recipe and call it their own! But there is usually a way I can make revisions to a recipe to turn it into something else. And like others, I sometimes get inspiration for a new recipe from another I run across. My goal is to always create something that hasn’t yet been done 1 or 100 ways. That can be challenging, but most ideas in my crazy head are unique.
I don’t know I will do that (revamp) with my Aunt Nellie’s entries… but I did come up with a few mighty fine recipes and it would be a shame not to share some day!
The Aunt Nellie’s categories were…
Appetizers, Salads/Sides, Soups, Main Dishes and Desserts/Sweets.
So… one of these days, if I tweak my other entries, I’ll share those too. And since most contests prohibit entries that have been previously published, I’ll refrain from sharing them now in case I tweak to enter somewhere else. For now, I will enjoy this win as I’m sure there were hundreds, if not more, entries in the contest, and to be one of 15 is an accomplishment I’m tickled to enjoy! I “beet” out a many a fine cook for this honor and am excited to share with you… be sure not to miss my recipe down below.
- 8 sliced bacon, cut into 1/2" pieces
- 4 pears, unpeeled-cored and cut into 8 wedges
- 1 large red onion, peeled, quartered and sliced
- 1 15-ounce jar Aunt Nellie's Holland-Style Onions, drained
- 1 tablespoon dried rosemary, crumbled with fingers
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/2 cup toasted pine nuts
- 1/2 cup blue cheese crumbles
Preheat oven to 425. Scatter pieces of bacon on large roasting pan and place in oven while preheating.
Prepare pears and red onion and place into large mixing bowl. Stir in drained onions and rosemary.
Once oven has heated and bacon fat has started rendering, remove and pour bacon and drippings over pear mixture. Toss to coat well. Spread out onto hot pan and roast for about 30 minutes, tossing every 10 minutes, until onions and pears are caramelized and bacon is cooked.
Combine honey and cinnamon.
Once this roasted goodness is removed from the oven, drizzle with the cinnamon honey. Scatter with toasted pine nuts and blue cheese. Serve immediately.
Another Serving Suggestion:
For a rustic salad, while warm, toss the pear and onion mixture into a big bowl of fresh spinach to “wilt,” drizzle with the cinnamon honey and some great balsamic vinegar. Scatter with the pine nuts and blue cheese. Also great alongside roasted chicken, turkey, pork or grilled steaks!
|January 4, 2019||Posted by Wendy Perry under appetizers, butters 'n spreads, cook'n with NC goodies, duke's mayo!, funeral food, honey, Mindless Mutterings from the Teacher's Lounge, Mt. Olive Pickles, party foods, published, wendy's signature recipes|
We all have our personal favorite pimento cheese. I invite you to try mine… with nutty Swiss cheese and the creaminess of whipped cream cheese. I also use North Carolina’s Mt. Olive Pickles Roasted Red Peppers, to keep it local y’all. But if you’re not lucky to have where you live, just substitute!
|November 14, 2018||Posted by Wendy Perry under barbecue or is it BBQ?, bbq sauces, blueberries, gluten free, honey, Mindless Mutterings from the Teacher's Lounge, Thanksgiving|
It surely is hard to believe it, but Thanksgiving is on our doorstep! There always seems to be some of that bird leftover… and many enjoy eating it with leftover dressing, as is, for days on end, while other are looking for ways to reinvent it. One of my social media clients is a blueberry farm, with all sorts of blueberry goodies (jams, salsa, juice, syrup) and honey too. I’m sharing this recipe that is going out in Creekside Farm’s newsletter this week. You can use fresh or frozen berries, or even mix some blueberry jam with the BBQ sauce instead.
(excused the poor quality pics… these were from long ago!)
So as you prepare your grocery shopping list for the holiday, pick up some blueberries so you can stir together this sauce… really quickly! It’s soooooo good over turkey and pork too.
Gobble! Gobble! Get your turkey ON.
This is a sweet and savory sauce that is great on grilled chicken, pork or fish… or leftover turkey and dressing. It’s simple and quick to make, and can be stored in a jar in the refrigerator for up to about 2 weeks.
- 2 cups fresh or frozen blueberries
- 1 cup favorite thick bbq sauce
- 1/2 cup balsamic vinegar
- several sprigs fresh thyme, or 1 teaspoon dried
- 1/2 cup honey
Put the berries, bbq sauce, vinegar and thyme into heavy bottomed sauce pot. Bring to boil, then reduce heat to slow boil, stirring frequently. Cook until the berries have popped and the sauce has cooked down and thickened. Whisk in honey.
|September 25, 2018||Posted by Wendy Perry under buttahhhh, gluten free, here chickie!, honey, Mindless Mutterings from the Teacher's Lounge|
Your crowd will love this simple honey roasted chicken… seasoned with a hint of rosemary and sprinkled with the toasty goodness of sesame seeds.