Cooking on the Edge Archive
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Cooking on the Edge: Apple-Pear Barbecue Ribs
Posted on November 6, 2014 | No CommentsIn this week’s recipe I combine the sweet taste of apples and the mellow taste of pears to create a rib recipe that is worth savoring time and again. -
Cooking on the Edge: Rabbit Stew
Posted on October 23, 2014 | No CommentsIn this week’s recipe I give a German dish a Cajun twist, combining the sweet taste of rabbit with a hint of spice and a medley of vegetables, creating a thick and hearty stew that is perfect alone or served over rice. -
Cooking on the Edge: Sweet Apple Chicken Alfredo
Posted on October 9, 2014 | No CommentsIn this week's recipe, reporter Drew Young adds the sweet crispness of apples to an Italian favorite. -
Cooking on the Edge: Apple Roasted Venison with Vegetables
Posted on September 25, 2014 | No CommentsIn this week's recipe, the taste of venison is complimented with the tart sweetness of apples to help remove the gamey flavor and create a delectable feast. -
Cooking on the Edge: Applewood Maple Chicken Wings
Posted on September 15, 2014 | No CommentsThe sweet taste of maple and vanilla combines beautifully with the smoky Applewood and chipotle, uniting in heavenly bliss for the taste buds. Add fresh carrots or celery and ranch dip for a fine snack for a lazy afternoon, or an appetizer platter for get-togethers. -
Cooking on the Edge: Strawberry Mango Coolers
Posted on June 27, 2014 | No CommentsWith summer in full swing, the heat is on, but you can cool down with these fruity drink recipes that are sure to please on those hot summer days and nights. -
Cooking on the Edge: Honey-Cola BBQ Wings
Posted on June 20, 2014 | No CommentsChicken wings are a definite crowd-pleaser and this wing recipe has been a favorite at potlucks and parties. The cola acts as a meat tenderizer, making the wings tender and succulent while adding a distinct hint of flavor to the sweet and tangy marinade. -
Cooking on the Edge: Ranch Fried Chicken
Posted on June 13, 2014 | 1 CommentThis week’s recipe combines the cool, tangy flavor of ranch, with an array of herbs and spices to create a flavorful and crispy fried chicken that is great for a Sunday dinner, or as a picnic meal. -
Cooking on the Edge: Bottom Round Steak with Sweet Chicken Tomato Sauce
Posted on June 6, 2014 | 1 CommentEvery now and again I like to make new recipes on the spot, just choose a few items from my cabinets and build around them. For this particular recipe, I wanted to use yum yum sauce, as well as a jar of chicken gravy—from these two ingredients I built this entire recipe. -
Cooking on the Edge: Sweet Apple and Sage Pork Chops
Posted on May 30, 2014 | 1 CommentSage is an herb that is used in many recipes, it’s mildly sweet and savory taste adds a hint of flavor that is distinct and compliments a variety of foods. In this weeks recipe, we’ll be using sage, in combination with apple and vanilla, to create a pork chop recipe that is sweet and tender and worth having time and again.
