Mountain

Split Pea Soup

The only thing special about this soup is the ham bone. I love making split pea soup from a honey baked ham, ham bone. Give it a try - add plenty of ham and along with some bread, a full meal. Really easy, and full of flavor!

Mountain

Garbanzo Bean Salad

I had something that tasted a bit like this in Nashville at Hattie B's (review coming). Then we went to a Colombian restaurant in Marietta Square named Kiosco.

Mountain

Latin street Corn

I had a similar dish at Latin Porch in Smyrna and decided to try to create it for my Thanksgiving dinner. You can use canned or frozen core, whatever you have will do.

Mountain

New England Clam Chowder

I love clam chowder, and there is nothing really unique about this recipe, except it's the version that I like best.

Mountain

Peppercorn Cream Sauce

I like to serve this sauce with Filet Mignon. Very easy and full of flavor. You can go crazy and add cognac or whatever.

Mountain

Homemade Apple Sauce

I love apple sauce, even out of the jar, but we don't eat it with many things. With Pork chops, but we always end of throwing the rest away.

Mountain

Wasabi Cream Sauce

This is one of our favorite sauces. It's like a traditional buerre blanc but it has sushi-like flavors, and we love it on baked or grilled salmon. You can experiment with how much wasabi you like.

Mountain

Broccoli Bisque Soup

I recently had my wisdom teeth removed (I think I am the oldest man in history to have this done), and I needed to find a way to get vegetables in the system without having to chew anything.

Mountain

Mashed Potatoes

The challenge with making good mashed potatoes is making them smooth. I've not used a traditional masher in years, preferring to use a ricer.