A recipe I’ve waited 15 years to get my hands on! Translated from an Old World cookbook and adapted at The Magnolia Pancake Haus. Granny smith apples, zesty cinnamon and secret spices all combined to create a puffed pancake that is an authentic taste of Bavaria. Served with powdered sugar and European-style whipped cream. You […]
Spring
Magnolia Pancake Haus’ Munchener Apfel Pfannekuchen (Gluten Free Version!)
Beer/Ale Pairing: serve with a Vanilla Porter for a late brunch on the weekend or breakfast for dinner. Include a sharp cheddar cheese if desired with the Pfannekkuchen. Heat oven to 375F. In an 8 inch oven proof non-stick skillet heated to medium low, cook apples w/ cinnamon & nutmeg for a few minutes until they […]
Barn Door Creamy Garlic Dressing REDO
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 […]
Sambuca’s Nori Seared Scallops with Black Mango Puree
Sashay over to these Nori Seared Scallops with Black Mango Puree, served up at Houston’s favorite supper club, Sambuca! Carrot butter and black mango puree give this dish a creative spin that will keep your taste buds dancing all night! Nori Seared Scallops Assembly: Get arugula salad ready by tossing arugula with olive oil and […]
CC’s Simple Potato Salad
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. […]
Ouisie’s Table Red Snapper Filet with Brandied Oysters
One of the house favorites at Ouisie’s Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch…rice with French bread for dipping! Prepare the rice and asparagus. Set aside but keep warm. For the Snapper: Rinse snapper under cold water, and pat dry. In a shallow bowl, coat fillets […]
Goya Pan Seared White Fish with Black Bean Mole & Pineapple Nopalito Salsa
This deliciously easy recipe from Goya Foods brings together fresh pineapple and nopalitos, with a rich black bean mole sauce! You’ll love it with fresh Mahi Mahi or halibut! Season the fish fillets with salt & pepper and her aside. Heat a large heavy bottom combine the refried black beans, whole black beans, chicken bouillon, […]
Cod en Papillote with Blood Orange and Fennel
Cooking en papillote is a no-fuss, simple way to cook fish that doesn’t make a mess out of your kitchen. In this recipe, we use cod, blood orange and fennel with salty olives and capers for an aromatic dish that will transport you right to the French coast.
Goya Foods Sweet Plantain Sundae with Coconut Caramel
For an exotic taste of the tropics, get ready for the ultimate banana split — with a twist! Goya Executive Chef Fernando Desa shares this fun recipe with creamy grilled plantains, toasty cinnamon and coconut-spiked caramel sauce. Get the recipe right HERE.
Sysco Central Texas’ Octopus Tacos with Chimichurri and Jicama Tortillas
Sysco’s Pistachio-Crusted Snapper with Harissa Beurre Blanc
Don Carr, the Executive Chef at Sysco Central Texas, is sharing a recipe for a crispy Pistachio Crusted Red Snapper. To go with it, he’s also making a Harissa Beurre Blanc sauce and Sweet Potato and fire-roasted Corn Hash that’ll make for a perfect weeknight dinner.
Goodtaste’s Ultimate Pimento Cheese
Mayonnaise is the magic ingredient here. It makes this cheesy spread incredibly gooey.
Spinach and Sweet Potato Stuffed Shells
If you’re like me, the pasta cravings can hit hard. However, the rich, creamy, cheese-laden fillings and sauces don’t fall into my healthy-eating plans. I have a solution: Re-think classic stuffed shells with fiber-rich vegetables – no dairy needed.
Marinated Kale Jar Salad
Looking for an easy lunch to mix up at your desk? A jar salad is our weekly go-to because you can make it in advance and everything is neatly packed up and ready to eat.
Pimento Grilled Cheese Sandwiches
This recipe marries two of my favorite guilty pleasures: grilled cheese sandwiches and a classic Southern pimento cheese spread. Mayonnaise is the magic ingredient here. It makes the cheesy filling incredibly gooey and a thin smear on the outside gives the bread a crispy, golden crust.