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Friday's CGD Recipe | Butternut Squash

Butternut squash used to intimidate me. This squash is so big and seemed as though it would be really difficult to "shell". Turns out, it's easy!  And roasted butternut squash is extremely tasty & very healthy. ROASTED BUTTERNUT SQUASHIngredients:1 Butternut SquashCGD - spicy or original (whichever you prefer) Instructions:Preheat oven to 425 degrees and put oven rack on top shelf. To prepare the squash: cut off both ends of squash, about 2 inches on each side. Stand squash length-wise & with a sharp knife, cut the outer shell/skin off all the way around the squash - about 1/8 inch deep. Lay squash down and cut into approximately 1 inch pieces. Cut around the seeded area & discard that piece.Put squash pieces...

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Friday's CGD Recipe | Pan Seared Shrimp

BEST...DINNER...EVER! CGD Marinaded & Pan Seared Shrimp with CGD Sautéed Red Onion & Cabbage This is another easy, delicious recipe using CGD Original or Spicy. A total of only 4 ingredients - give this a try. I think you'll love it. Serves 3-4. Ingredients: 1 pound Jumbo Shrimp, peeled & deveined 8 cups thinly sliced green cabbage 1 large red onion, thinly sliced CGD Spicy or Original Instructions: Put shrimp in a large bowl & cover with Spicy or Original CGD. Set aside. In a large, non-stick frying pan, heat about 1/3 cup CGD over medium-high heat. Add cabbage & red onion. Sauté - mixing so CGD is evenly distributed. Continue to sauté to desired "doneness". I like to sauté until parts of the cabbage...

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Fried Green Tomatoes

Well, I made these with our garden tomatoes. And ate them all......really love these. Ingredients:3 medium green tomatoes or 2 large green tomatoes, sliced about 1/4  to 1/3 inch thick.1 egg, beaten1/2 cup buttermilk 1/2 cup all purpose flour1/2 cup cornmeal1 tsp black pepper1 tsp salt1 tsp cayenne pepper (optional) Vegetable oil Instructions:Whisk buttermilk & egg together. Put 1/2 the flour on a plate.. Thoroughly combine remaining flour, cornmeal, spices together on a second plate.Dredge tomato slices in flour, then egg mixture. Then dredge in cornmeal mixture. Add enough oil to a large frying pan to completely cover the bottom and heat to high. Carefully add tomato slices to oil & cook until golden brown. About 2 minutes per side. Place fried green...

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Pumpkin Soup

I love this soup. It's sooo good. Pumpkin soup can be served in individual, small pumpkins or one large pumpkin, your choice. Pumpkin Soup, serves 4 Ingredients:4 small pumpkins, hollowed or one large pumpkin, hollowed3 cups fresh pumpkin "meat", cut into 1 inch or so chunks (a 3 lb pumpkin should give you about 2 cups)2 white onions, chopped2 TBS chopped garlicFinely grated rind & juice of one orange3 TBS olive oil3 TBS fresh thyme, chopped (stalks removed)2/3 cup 2% milk6 cups vegetable stock2 TBS cornstarch  Instructions:Preheat oven to 350 degrees. To cook hollowed pumpkins, place pumpkins (or pumpkin) on a large cookie sheet or casserole dish lined with parchment paper. Place in preheated oven & cook for 1 hour. If  pumpkins can...

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