Boiled peanuts are enjoyed by millions of Southerners every year. Some people buy them from road side stands. But, plenty of people boil them at home in gigantic pots filled with a super salty brine that, sadly, gets poured down the drain after the peanuts are all eaten. But instead of being wasted, that same... Continue Reading →
I must start by clarifying that this is not bread made from popped corn and strawberries. This is actually bread made of meal from the ornamental corn variety known as Strawberry Popcorn. Strawberry popcorn is a popular back-yard dwarf corn variety that produces lovely small ears. Of which, the kernels pop up to make tiny... Continue Reading →
Banana Nut Bread had never been near the top of my list of favorite baked goods. But, that has recently changed thanks to a sweet neighbor getting my oldest kid hooked on it. This neighbor is a Grandmother who keeps a glass covered cake plate on her kitchen island. No matter how many times I... Continue Reading →
This Mac & Cheese is far from average and ordinary Mac. The addition of Chicken of the Woods mushroom makes this satisfying and hearty dish far more than a side. It is a fabulous main course. I recently made this after finding a beautiful 7 lb Chicken. Laetiporus can quickly grow hard, woody and unsuitable for consumption. But... Continue Reading →
Marinated Chicken of the Woods mushrooms are tangy, salty, meaty morsels that are fabulous additions to charcuterie platters, salads, and simple turkey and cheese sandwiches. Our family loves them. When we are out foraging for fall mushrooms, this is the food I'm craving the most. Chicken of the Woods, Laetiporus S. is a mildly flavored fungus that... Continue Reading →
Enchiladas are a great way to use all of the green tomatoes when the summer garden comes to an end and the plants have to be pulled. I love green tomato salsa and enchilada sauce, probably more than traditional red salsa. The bright flavors in this sauce pair beautifully with pulled pork, chicken, or vegetarian... Continue Reading →
This hearty meatball soup was made with ground venison, home-made venison stock, and freshly foraged Cauliflower Mushrooms (Sparassis). If you aren't fortunate enough to have all of these ingredients on hand, you can make this soup using the substitutions listed in the directions. Even with a few alternative ingredients, this will still be a great... Continue Reading →
Muffin tins get used heavily in our kitchen, but rarely for baking cupcakes. They are used to get our fresh garden produce and homemade mini-meals ready for the kids' school lunch boxes. Back-to-school preparations in our home include picking, baking, freezing, and vacuum sealing. Digging Food is an earthy food blog, not a "Mommy" blog;... Continue Reading →
Crustless Quiche Muffins are a favorite in our home. They are great to have on-hand for easy breakfasts, school lunchboxes and camping trips. This recipe yields two dozen; the perfect amount to stock the freezer. This is part of our Muffin Tin Meal Prep for Lunchboxes and one of the best time saving freezer meals we make. We keep... Continue Reading →
These zucchini muffins are a super easy treat that can be made with overgrown zucchini or tromboncino squash. They are just sweet enough to be loved by children. But, not too sweet. If you wanted to sweeten them up and call them dessert, you could top them with a cream cheese icing. In our home,... Continue Reading →
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