This is a delicious dish! Don’t think it’s just for breakfast – it’s great for any meal. Chef extraordinaire Mary Martini at Central Market’s Cooking School gave me this recipe. You can use whatever combination of ingredients you like, and you can make it ahead of time and pop it in the oven the day you want to serve it. Enjoy!
“One of my best memories is watching my mum flipping her perfect blueberry pancakes on the griddle as we lounged by the table reading the paper. For the freshest, fluffiest pancakes and waffles, prepare batters just before cooking. If the batter sits too long, it will start to ferment, giving these breakfast goodies a sour […]
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 […]
Print Recipe Basic chocolate truffles Miniature bites of chocolaty goodness! These are so easy to make… Votes: 0 Rating: 0 You: Rate this recipe! Course Desserts Occasion Christmas, Easter, Fall, Formal, Spring, Summer, Winter Servings MetricUS Imperial Ingredients 12 oz Bittersweet or semisweet chocolate chopped3/4 c heavy cream2 T Brandy or flavored liquor optional1 c […]
Whoa, here’s a total blast from the past…I felt like I was eating a candy apple straight from the county fair! Now add warm, melted brie into the equation. This impressive appetizer is ready in mere minutes and is incredibly tasty! Plus by using Green Valley Ranch, you’re getting that fabulous caramel flavor with a […]
Richard’s recipe for pork ribs inspired us to whip up this low-calorie version. H-E-B swapped out regular beer for diet root beer in the sauce and elevated the ribs on a bed of onions to cook. Ridiculously good ribs!
Mary Martini, who runs Central Market’s fabulous Cooking School, showed me how to make this delicious dish. We used a butternut squash but you could use any winter squash variety.
This is a delicious way to serve quail – filled with Boudro’s delicious stuffing.
Here’s a delightful idea for your next holiday…brown sugar pecan ham in a fab mustard glaze. It’s delicious, and certainly a popular choice for down south! A huge thanks to our friends at H-E-B for the recipe.
This Niman Ranch pork chop is seared on the grill and topped with a fabulous Sweet Potato Chorizo and Pineapple Pico de Gallo.
Freshly prepared at your table with diced avocado, roasted tomato and serrano pepper, cilantro and fresh lime and orange juices. Serves two.
I’m a huge fan of lamb. Packed with protein, zinc and vitamin B12, it’s so good for you. Try it marinated in this Mediterranean Charmoula Sauce from Boudro’s. Enjoy!
These hors d’ouvres are delicious and so easy to make. You could use any filling you like, but this one from Boudro’s is especially tasty. Your guests will think you’re a gourmet cook!
Bistrot du Gabriel is a wonderful bistro in the bustling city of Bordeaux. Classic bistro menu with some wonderful variations and creative touches.