Leave it to Don Strange of Texas to find a way to make pie even better….pie bars! Try this Salted Caramel Pumpkin Pie Bar with plenty of whipped cream, served on a shortbread cookie crust. A fun way to serve dessert at any event! Cut like a brownie, the pie bars are portable, tasty slices […]
Casual
Sangrita La Lucinda
Red, White and Blueberry Ice Cream Pie
A gluten-free red, white and blueberry pie complete with a granola crust! Perfect for Fourth of July! Recipe and photo by Yummy Mummy Kitchen.
Nicha’s Chiliquiles
Unexpected but oh so fabulous Preparation: Place the skillet over medium heat and sauté the onions in the butter a little before caramelized. Add the chalupa shell, jalapenos and tomatoes and continue to fry for about 2 minutes. Next, add the scrambled eggs and mix well until cooked. Place on your favorite plate and top […]
Pickled Dill Carrots
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.
Pickled Peaches
By Caitlin Harris of Shepard’s Flock Canning Company! Yield is 6 pints.
Creamy Tortellini e Fagioli
This hearty stew is a spin on a classic Italian pasta e fagioli, or “pasta and beans.” Here we swap cheese tortellini in for the pasta and then bulk it up with wilted kale and fennel-y crumbled sausage. The aromatic tomato broth is enhanced with a little cream right before serving, for a soup that will warm you on any chilly night.
Bumdoodlers’ Chocolate Peanut Butter Pie
Cheesy Waffle Strata with Maple–Black Pepper Bacon
This savory breakfast casserole is an excellent make-ahead dish for your next brunch.
Baked Spicy Corn and Chicken Dip
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.
Whipped Feta Dip with Burst Cherry Tomatoes
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.
Peanut Noodles with Shaved Cucumber and Steak
Creamy and crunchy, these chilled peanut noodles are one of our go-to weeknight meals!
South of the Border Cold Brew
This addictively good coffee cocktail combines creamy coconut milk with orange liqueur and Cask & Kettle’s ready-to-brew spiked Mexican Coffee. The high-end blend has subtle notes of chocolate and is finished with silver tequila, creating a smooth and frothy spiked cold brew that will go down easily at your next brunch get-together.
Summer Pasta Salad with Chicken and Grilled Peaches
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.
Chunky Avocado Salad with Kimchi Vinaigrette
The star of this colorful, crunchy summer salad is the kimchi blender dressing. When you have good kimchi, this dressing doesn’t need much else. We like to use Small Town Cultures’s turmeric kimchi for its bright acidity, pleasant funk and the lovely yellow color that the turmeric and carrots give the final vinaigrette. This dressing […]
