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North Carolina, United States

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1. All my posts are written for myself first (with my followers in mind of course). If I make money from a post due to third party advertising such as Google or Foodbuzz, then so much the better.
2. If I write about a product, cookbook or restaurant, chances are that I received the product, cookbook or meal for FREE.
3. If I write a review about a product, cookbook or restaurant that was not FREE, I will disclose that in my post. I will always write about local establishments and businesses (non-chain) gratis- I support local businesses and hope you will too.
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5. If you are interested in sending me a book or product to review, or want me to review a restaurant, please know that I make every effort to post reviews within 4 weeks of receiving a book, within 2 weeks of receiving a product, and within 1 week of dining at a restaurant.
6. I write for several websites and print publications in addition to my blog and my writing interests are strictly food or cooking-related, so please make sure that your book or product is food-related in some way.
Thursday, November 19, 2009

$2 Dinners- Use Versatile and Economical Chicken for Many Meals

Happy Thursday! The new $2 Dinners column came out yesterday...sorry I am late posting it!
I don't know about you, but I am always on the lookout for new chicken recipes, so this week in $2 Dinners, I explore ways you can create delicious, economical meals using chicken. If you have any thrifty chicken recipes you want to share, please post a comment so I can get in touch with you (or if you're on Twitter, send me a DM). If I test and use your recipe, I'll be sure to give you credit (and a big "thank-you") in my column.
Click on the paper to read this week's column.
Wednesday, November 11, 2009

Thank You for My Freedom

Today's post is not about cooking or food, it's about being grateful for our freedom and thanking the people responsible for defending it. In honor of Veteran's Day, I thought it was important to remember all the men and women who are currently serving in the Armed Forces, as well as those who have served in the past. We owe each and every one of them a debt of gratitude for our freedom and unfortunately we sometimes forget that.

My husband is one of those people, having served in the United States Navy, for 4 years on active duty, and 9 years in the active reserves. We are fortunate that he did not serve in wartime, however like everyone else who serves during peaceful times, his service was no less important than those who serve during war. Armed Services personnel who serve during peacetime can still be stationed far from home, making sacrifices, enduring fatigue, hostility and hardships, the same as their counterparts who serve during war. Theirs is a thankless splashy headlines and no recognition for the part they each play as defenders of the United States and protectors of the peace. Their service ensures the continued peace and freedom that so many have fought and died for, and we need to remember them.

I think Ronald Reagan put it best when he said, "Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same."

So, on this Veteran's Day, I want to say thank you to each and every member of the Armed Services, no matter when or where you served. I appreciate what you have done for me and my family. And to my husband Daryl....thank you honey....I am so proud of you!
Wednesday, November 4, 2009

$2 Dinners- Soups and Stews Help Save you Bucks

Happy Wednesday! The new $2 Dinners column is out, and this week I focus on budget-friendly soups and stews. I need to mention that the Chicken and Cheesy Ravioli Soup had a name change and three other ingredients that somehow did not make it to press (there was a mix-up). In addition to the other ingredients, I added 3-4 small sage leaves, chopped, and 1 small sprig fresh rosemary, chopped (or 1/4 tsp. dried crushed rosemary), and a splash of white wine (optional). These were added when the chicken, parsley and garlic powder went into the soup. The final name of this dish is supposed to be Tuscan Chicken "Noodle" Soup.
I would also like to note that this recipe was inspired by one that was developed by my foodie friend and fellow food-writer, Anne Coleman for Disney's To see more of Anne's fabulous recipes, please visit her website, or on her blog for Disney at

Food for Thought:

"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

- Barbara Costikyan


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