Every couple of years I add something new to the Thanksgiving meal. Sometimes it’s just because and sometimes it’s for a specific person at the table. This one is for my younger daughter who is a vegetarian. I alway do a traditional stuffing and a chorizo cornbread stuffing (both on the blog). This year mushrooms…

This recipe started out as Mexican pumpkin brittle and then ended up as cookies – funny how that happens with my cooking. We have double chocolate, pumpkin seeds, cayenne, and cinnamon. I added cornstarch for a softer cookie. Now, the first batch had a 1/2 teaspoon of cayenne, but that was a lot; you can…

Rice pudding is a grandma dessert; you know, like at the all-you-can-eat buffet. Well, it is time to update this dish. Lots of cinnamon, but we introduced key lime and dried mango; the raisins missed the boat. (They showed up in the 1970’s.) I hope you like it. 1 cup long grain rice, washed1/4 cup…

Bison (buffalo) with buffalo mozzarella and buffalo sauce. It’s like a heard in every bite. Now, diced onions and spices are common, but the newbie at the party is Panko crumbs that are made from pork rinds, so pork on top of the meaty buffalo. I hope you like it. 1 pound ground buffalo1/2 cup…

It’s coming up on the “potato” holidays; you know, you’ve got to have mashed potatoes on Thanksgiving and Christmas. So let’s not serve the same old boring boxed mash potatoes. Let’s be thankful for flavor. The three G’s are goat cheese for the tart creaminess, green onion for a little bite, and garlic because we…