There’s something special about the kind of restaurant that creates “regulars” – and treats every customer as though they are one. Mimi Gentilini, owner of Mimi’s Good Food, has created such an eatery right in Peachtree City and the number of people who consider themselves “regulars” is pretty amazing.
One of my favorite summertime flavors is Bruschetta Pasta Salad. When the tomatoes are perfect, this dishes sings summertime. Feel free to add chicken or shrimp to this dish to add protein. Think a little bit ahead and marinate the fresh mozzarella pearls for added flavor. I recommend mixing the tomato base with the warm pasta and adding the mozzarella in when the salad is chilled.
Create these Watermelon Ice Cubes to keep you cool all summer long! Eat them plain or put them into drinks, or even put them in a cooler by the pool for the kids!
Get refreshed from a hot day playing outside with these simple, but delicious Layered Watermelon Popsicles. Nothing will quench your thirst or satisfy your tastebuds on a hot summer day like these will!
This Ancient Grain Salad is a great side dish to any summer meal. It also makes a great appetizer or snack.
Are you tired of having eggs and bacon everyday for breakfast? Here’s a new idea, try Breakfast Six-Layer Trifle. A great combination of fruit and yogurt, it will be a hit at your next brunch party.
A twist on a classic…you can’t go wrong with Grilled Shrimp Skewers whether it’s a grill out in the backyard or a family dinner you can’t beat this dinner entree.
Smoked Mozzarella Pumps is a great summer recipe modified from watermelon.org. The flavor of the honey dijon mustard really compliments the sweet, summer watermelon creating the perfect treat.
Finding a snack that is healthy, delicious, easy to prepare, and a crowd pleaser can prove quite difficult. Watermelon treats are the perfect solution. This Watermelon Lemonade is practically effortless to prepare and will keep the kids happy and energized all summer long. Watermelon is 92% water and 100% mouthwatering.
Chef Pauli Reep shares these rich Pecan Pie Squares from her mother, Dorothy Pearce’s old recipe.
This precious recipe for Grandmaw’s Biscuits was written by Maggie Laton by way of her “Grandmaw,” Maudie Anthony. All the kids in her family begin their biscuit training with Maudie at about 2 or 3 years of age. She insists with practice Maggie will get it, but as Maggie says, hers are “never as good as Grandmaw’s.”
Local chef Lana Carr shares this Apple Cheese Crisp from her mother-in-law, Jeanne Boquel Carr, who found it in a World War II cookbook. The recipe calls for cheddar flavored American cheese, but you can certainly change it out for cheddar or white American cheese.