Check out my podcast~ The Dish with Nancy Newcomer. My passion for fresh food, farmers markets, and family dinners are just the beginning of the conversation. I’ll share my favorite foodie finds, kitchen & entertaining tips and feature interviews with experts in cooking, health, nutrition, food, wine, & more. Provocative, informative, fun and fabulous, The Dish with Nancy Newcomer airs Fridays, 12noon PST and on-demand on Empower Radio. Thanks to my amazing sponsor, Go Cleanse for making it all possible! Also available on-demand through i-heart radio, i-tunes, & Stitcher Radio. To order Go Cleanse or for more info, call the FAB coaches at (301) 520-6913 

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Grab a copy of my e-cookbook,  The Best of Back to the Kitchen, Soups & Salads, Vol 1,  a collection of 16 of my most favorite recipes using fresh, farmer’s market bounty.  It makes for a perfect “go to” in the kitchen when you’re looking for a healthy meal to serve your family. Read it on your ipad, laptop, desktop or download in PDF form to print out.


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About Nancy:  Nancy Newcomer, is a food blogger, radio personality and an accomplished cook & creator of simple, healthy meals made from fresh, organic  ingredients. With an emphasis on local farmer’s market bounty, her Facebook blog, “Back to the Kitchen: Healthy Living with Real Food” is followed by people in more than 28 countries. She is a contributor to Empoweradio.comGeffner TV, and Santa Barbara Dining & Destinations Magazine.  Nancy is featured on:

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Nancy’s Thanksgiving Stuffing

Serves: 8-10

Ingredients:


1 loaf any kind of bread- cut into 1 inch cubes ( I like Sour Dough or Cornbread)

2 TB butter

2TB olive oil

1 cup diced celery

2 cups sweet vidalia onions chopped

1 cup chopped mushrooms

2 cups diced apples with skin (Granny Smith or Gravenstein)

2 TB fresh flat leafed parsley, chopped

1 tsp fresh sage, chopped

½ tsp fresh rosemary, chopped

½ tsp fresh thyme, chopped

1 tsp pink Himalayan sea salt

1 tsp fresh ground black pepper

½ lb Sweet Italian sausage, squeezed out of the casings

1 ½  cups chicken stock

Directions:
Preheat the oven to 300.

Place bread cubes in a single layer on a sheet pan and bake for 7 minutes.
Remove the bread cubes to a large bowl. Raise oven temperature to 350.
In a large skillet, melt the butter, add olive oil, celery, onions, mushrooms, apples, parsley, sage, rosemary, & thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are soft. Mix in with the bread cubes.
In the same skillet, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a spatula while cooking. Add to the bread cubes and vegetables. Mix in chicken stock and pour into a buttered or oiled 9 x13 baking dish. Bake for 30 minutes or until browned on top and hot in the middle. Serve warm.

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10 Practical Uses for Lemons

April 21, 2016
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Love lemons! I have a huge tree in my backyard, dropping lemons left and right~ it kills me to see them go to waste, so with a little experimentation and research, I’ve come with some simple, practical ways to put them to good use… fun ideas to try out and I guarantee you’ll  never tire […]

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Brother Brian’s Citrus Salmon

March 31, 2016
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All my siblings are cooks. When we get together, that’s what we do!  During a recent visit, my brother took over and, as usual, made something spectacular…salmon.  He calls himself a “freestyle” cook, and to be honest, that’s really how most of us “roll”. When I first started this blog, it was annoying to me […]

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Tips for Better Slow Cooking in your Crockpot

October 2, 2015
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Now that fall is here, it’s time to break out the crockpot.., BUT, before you do, look over my Tips for Better Slow Cooking in your Crockpot. These simple techniques will help ensure you get the BEST results from the effort you put into cooking for your family. AND just for fun…take a listen to […]

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Crock Pot Chicken Chile Verde

September 23, 2015
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Hearty, healthy, & tasty, here’s a taste of comfort food that will stick to your ribs but not your belly.  This recipe was created to use in conjunction with the GoCleanse protocol, but even if you’re not on the cleanse, you’ll love this one regardless.  The fresh tomatillo sauce pops with tanginess and flavor. Enjoy! […]

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Slow Cooker Picante Chicken Tinga

August 19, 2015
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I love talking with foodie friends, sharing recipes, ideas, life philosophies, and hearing how about what inspires them. If you ever want to eavesdrop on the conversation, make sure you tune in for my weekly podcast, The Dish with Nancy Newcomer. One of my favorite past guests is fellow blogger Alice Phillips of Ally’s Kitchen. […]

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Summer Squash Chicken

July 10, 2015
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Here’s a quick and easy skillet dinner for the summer using all that fresh garden bounty~ Summer Squash You’ll have dinner ready in 30 minutes flat! And…this recipe fits into the GoCleanse protocol if you’re on an 11 or 30 day cleanse. Summer Squash Chicken Serves 6 Prep Time: 30 minutes Ingredients: 2 TB olive […]

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Rib-Eye Steak

June 20, 2015
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With summer here, what could be better than cooking steaks out in the back yard? I recently interviewed grilling expert, recipe developer, & food blogger Christie Vanover of Girls Can Grill on my podcast, The Dish with Nancy Newcomer.  We discussed her ideas on the best way to approach your  grilling. From technique to rubs and […]

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Asian Summer Soup

May 23, 2015
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Here’s a great summer soup that can be made in about 30 minutes or less depending on how fast you chop! I love all the veggies and you are welcome to add others that are in season or fit your personal taste buds. This recipe is also compatible with the GoCleanse Program that I have […]

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Santa Barbara Sunset Cocktail

May 14, 2015
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This week on my podcast, The Dish with Nancy Newcomer, I shared my favorite Summer Cocktails, including this one, the Santa Barbara Sunset. Super refreshing and truly an excellent libation that you may enjoy any time of year. This recipe is also in the Spring/Summer 2015 edition of Santa Barbara Dining & Destinations Magazine along […]

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