Print Recipe Pier 6’s Redfish “on the Half Shell” This dish from Pier 6 in San Leon is one of their most popular dishes and you’ll see why! The redfish is served “on the half shell,” which means that the filets still have skin and scales, this shields the fish from overcooking and allows it […]
kosher salt and pepper
Print Recipe Parkway Grills’ Pulled Pork Street Tacos Texas is known for their delicious tacos and these pulled pork tacos definitely hold up that promise! The pork has a deep smoky flavor, while the homemade salsa verde is bright and spicy. Searing the pork before putting it in the smoker helps develop a deep brown […]
Print Recipe Brasserie Mon Chou Chou’s Veal Cordon Bleu Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients Two 8-ounce veal tenderloinskosher salt and pepper32 slices Swiss cheese32 slices deli ham2 cup flour8 large eggs lightly beaten4 cup panko breadcrumbs8 Tablespoons Canola or vegetable oilSliced lemon Servings MetricUS Imperial Ingredients Two 8-ounce […]
Print Recipe The Little Big Cup’s Cajun Kevin Po’Boy The Cypress-Knee studded Atchafalaya Swamp inspires the signature house Po’Boy at The Little Big Cup. Toasted French Bread is hollowed out and stuffed with sautéed Gulf shrimp, lump Blue Point crab meat, Louisiana crawfish tails and andouille sausage that have simmered in a decadent cream sauce. […]
Print Recipe Cajun Saucer’s “Dial ‘M’ for Meatballs” These ain’t your mama’s meatballs! If you’re used to the Italian-style, this version from Cajun Saucer in Arnaudville adds boudin, a traditional Cajun pork and rice sausage, to theirs for an unexpected smoky kick. Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients Sauce […]
Print Recipe John Soules Foods’ Fall Salad Enjoy this delicious and vibrant salad that is perfect for the changing weather! It combines protein from the John Soules Foods’ oven-roasted chicken combined with all those healthy veggies that are sure to satisfy any cravings. Votes: 3 Rating: 5 You: Rate this recipe! Prep Time 15 […]
Hot honey is our newest obsession and we’re drizzling it on everything. Here we harness its spicy-sweet magic and brush it on chicken wings as they’re charred up on the grill.
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.
This gorgeous pasta salad is the epitome of summer! Juicy grilled peaches, fresh herbs, colorful vegetables, mozzarella and cavatappi pasta are tossed with John Soules Foods’ Grilled Chicken Breast Strips. The result is a healthy grill side that comes together quickly. Serve as a light summer dinner with a chilled bottle of wine or bring to your next backyard cookout.
This quick-and-easy grill recipe delivers the flavors of a classic shrimp boil in a convenient summer-ready skewer.
These chile rellenos get their name because they’re roasted and stuffed before baking in a smoky tomato sauce. No breading, no frying. The result is a lightened-up spin on one of our favorite Mexican dishes where the chiles really get to shine.
Watermelon is the star in this refreshing summer ceviche. Make this dish while the fruit is at its peak and bursting with flavor – the sweetness mellows out the intense acidity from the lime juice.
These over-the-top sliders come together in under 30 minutes thanks to John Soules Foods’ Sliced Beef Steak. The extra-thin, tender beef is piled on cushy buns and topped with all of the fixins of a Chicago-style Italian beef hoagie.
John Soules Foods’ crispy orange chicken tastes just like your favorite Chinese take-out! Here we turn them into a healthy weeknight dinner with a crunchy smashed cucumber and orange salad and steamed brown rice.
It’s hard to improve upon a classic Niçoise salad. The combination of juicy tomatoes, oil-packed tuna, haricots verts and briny olives is so simple, yet so fresh and delicious. Enter the Spring Niçoise, a crunchy, colorful and (almost) too-pretty-to-eat version of this iconic French salad that makes use of what is popping up in farmers markets right now.