The cherries are brined in a wonderful potion of brandy and amaretto, then cooked with a blend of aromatic spices. At the end of the cooking process, the fresh thyme is added. These are wonderful on pork, chicken and turkey and the juice can be transformed into a wonderful reduction sauce to serve along with […]
By Sheena Moore of Sheena's Pickles in Austin, TX. All pickles are homemade, vinegar-based, and take 4 weeks before they are ready for consumption. Brine yields about 5-6 pints.
By Caitlin Harris of Shepard’s Flock Canning Company! Yield is 6 pints.
Gluten-free from Chef Belinda of H-E-B Cooking Connection! Perfect for something different at Thanksgiving this year.
We’re big fans of elote here in Texas and this creamy dip hits all the same notes. Sweet late-summer corn mingles with spicy serrano peppers, gooey cheese, fresh lime, cilantro and chicken in this loaded baked dip.
Who doesn’t love the salty, sharp bite of feta? In this recipe, we transform the crumbly cheese into an airy, decadent dip with the help of a food processor and minimal ingredients. The result is a versatile spread that’s delicious all on it’s own, or gussied up with fresh herbs and gently cooked fruits or vegetables.
Inspired by one of our favorite late-night slices from Artichoke in New York City, in this version, we lighten the toppings a bit with a garlic-olive oil base, gooey cheese, lemon zest and marinated artichokes, plus a fresh salad of peppery arugula and tender green herbs piled on top before serving.
Fluffy Easter Bunny Rolls from our pal Nicole of momalwaysfindsout.com. Thanks for sharing girl! Enjoy everyone 🙂 Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader (or use your kneader attachment on your mixer […]
A fab side dish for Easter! Orange Scented Glazed Heirloom Carrots from Chef Kevin Bryant of Eleven XI. Quickly blanch carrots until tender, approximately 5 minutes depending on size. In a saute pan on medium heat combine butter, brown sugar, orange zest & orange juice. Once ingredients have come to a boil add blanched carrots […]
The Original Kimchi Fries from the famous Chi’Lantro Food Truck in Austin contain a mount of crispy fries, topped with caramelized kimchi, cheddar + monterey jack, cilantro, onions, magic sauce, sriracha, and sesame seeds. A Korean-American fusion food we couldn’t be more behind! MAKE THE BUGOGI: In a resealable plastic bag, combine the onion, garlic, ginger, […]
Go all in on this gluten-free, guilt free mac and cheese from fancyashley.com. Enjoy! *Head over to The Pioneer Woman’s site for the details on how to make the sauce, etc. Mix the cheese sauce and noodles together in one large pan. Scoop the mixture into the 4 oz. mason jars. I use this cupcake scooper to […]
It’s the same creamy garlic dressing you know and love from The Bar Door, re-imagined with low far, plus NO cholesterol or sugar! Thanks to my friends at H-E-B Cooking Connection. In a small non stick skillet heated to medium, add 1 Tablespoon Rustico Olive oil and egg whites. Cook/ stir with a heat safe spatula until whites […]
Red skinned potato salad from Stanley’s Famous Pit Bar-B-Q is as simple as they come. Btw, this tempting pit stop in Tyler, Texas is one of the best barbecue joints IN THE WORLD! Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. […]
The creamiest mac and cheese in North Texas! Meat U Anywhere in Grapevine says you can decide how much jalapeño you want … just depends on “how Texan you are”!
Place the potatoes in a large stockpot with and fill with water to cover. Salt well and bring to a boil. Cook potatoes for 15 to 20 minutes or until fork-tender. Heat ½ stick of butter over medium heat in a large pan and saute the garlic and kale until tender, about 3 to 5 […]