We took a much needed vacation last week to Hilton Head Island, SC and we enjoyed it so much. I’m glad to be back home and back in the kitchen creating yummy meals for my family and sharing those recipes with you! We used SO many veggies in these meals and we loved them, so I hope you will give them a try and love them too!
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*Restaurants we visited while on vacation:
Java Burrito (think locally owned Chipotle – but better PLUS a coffeehouse with excellent coffee)
Hudson’s Seafood – we’ve eaten there for years, but the last couple of times has been a bit of a let down. 🙁
Old Oyster Factory – this was new to us and we can’t wait to go back the next time we are in HHI
Clary’s – this is in Savannah, GA and is soooooooo good. We go every time we are in Savannah.
One Hot Mama’s – the best BBQ, brisket and ribs on the island!!
Giuseppi’s Pizza – GREAT pizza. We always have it delivered the first night we arrive.
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THIS WEEK’S RECIPES
0:29 Hilton Head recap
2:36 Cabbage Roll Soup
9:19 Hobo Packets
15:34 Subbie Supper Intro
16:31 Garden Risotto
Marcy’s Garden Risotto
3 Small Zucchini (quartered and diced)
3 Small yellow squash (quartered and diced)
1 pound of Publix mild breakfast sausage (crumbled, browned, drained, and set aside)
1 – 28 ounce can of diced tomatoes with juice
1 tablespoon of salt
1 teaspoon of black pepper
2 tablespoons of Everything Seasoning (Flavor God)
2 tablespoons of Garlic Lovers Seasoning (Flavor God)
1 package of Knorr 4 cheese Risotto (prepared as directed by package)
2 tablespoons of bacon grease
After preparing the sausage and draining the pan, add bacon grease, both types of squash and sauté until tender but crisp. Then add sausage, tomatoes, seasonings, and simmer until the tomato juice reduces. Combine the Risotto with the tomato mixture, stir well, and serve. Dish will thicken upon standing.
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