Turkey Burgers

This turkey burger recipe is out of a Guidepost magazine and uses my two favorite ingredients, curry and turkey. It's an unlikely, yet delicious mixture. They are so tasty and turkey is a wayyy healthier choice of meat than regular, old hamburger meat. Both work for a fanastic healthy, yummy meal. Try serving the burgers with a wild field salad, feta cheese and tomatoes.

1 lb. ground turkey
1 tablespoon  curry powder
1/2 of an onion diced
salt
pepper

Mix all ingredients and divide into five patties. Cook in a skillet with olive oil.

Mexican Layered Dip

Our friend Nancy Crews used to make this every time she had a party. It was always a big hit. So I asked her for the recipe and now we make it for our parties. Everybody just loves it.

2 cans bean dip
16 oz. sour cream
1 package taco seasoning
2 diced tomatoes
3 diced avocados
1/2 of a diced onion
1 package shredded cheese

Spread bean dip on a large platter. Combine sour cream and taco seasoning. Spread on bean dip. Layer remaining ingredients in the order they appear.

Aunt Sally's Pecan Pie

I grew up eating my grandmother's pecan pie. It was delicious. She would make it at Thanksgiving and Christmas. When I was an adult, I called my aunt to get the recipe. She said that it was "Aunt Sally's" recipe that my grandmother used. Obviously, it's been in the family for several generations. Maybe it can become a tradition at your holiday table.

1 cup white Karo syrup
2 eggs (beaten)
1 cup sugar
3 tablespoons flour
2 teaspoons butter (room temperature)
1 teaspoon vanilla
1 cup pecans (you can use halved or chopped)

Mix ingredients. Pour into ready made pie crust. Bake at 350 for 30-40 minutes. Let cool before serving.

Banana Nut Bread

My mom used to make this all the time when I was little. It is so easy and makes great gifts at Christmas if you make them in tins to give as gifts. I like to eat it warm out of the oven with a swath of butter on top and a nice cup of coffee. Yummy!

1 cup sugar
1/2 cup melted butter
2 eggs

2 cups flour
1 teaspoon baking soda
3 large bananas
1/2 cup chopped pecans

Mix first 3 ingredients. Add others. Bake about 30-40 minutes on 300 (check with a toothpick or knife to see if it's done in the middle, if it comes out clean it's done).

Sugar Cookies

Every Christmas we make sugar cookies. We dig out all of our Christmas cookie cutters, the star, tree, Santa, candy cane, etc. and make these wonderful cookies. You can sprinkle sugar on them before you put them in the oven or decorate them after they have cooled with colored frosting and sprinkles. Enjoy and Merry Christmas!

3 cups flour
1 teaspoon baking powder
1/4 t. salt
1 1/4 cup white sugar
1 cup Crisco shortening (you can use 1 1/2 cups butter)
3 eggs
1 teaspoon vanilla

Sift dry ingredients. Add shortening. Mix well with a fork. Add eggs and vanilla. Mix. Roll out on floured surface. Bake at 375 for 8 minutes.

Gingered Pear Galette

2 (9-inch) refrigerated pie crusts
2 1/2 pound ripe pears, such as Bartlett, peeled, cored and sliced thin
3 tablespoons finely grated peeled gingerroot (use the side of a spoon to scrape away the peel from the ginger before grating to retain more of the root)
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 2 teaspoons sugar, divided
2 tablespoons cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Vanilla bean ice cream, optional

Place oven rack in middle position and preheat oven to 375 degrees. Allow piecrust to warm to room temperature before handling. Butter or spray 2 jellyroll pans. In a large bowl, combine pears, gingerroot, cornstarch, zest, juice, cinnamon, salt and 1/2 cup of the sugar. Unwrap pie dough and unfold one crust onto each baking sheet. Spoon half of the pear mixture onto center of each crust, leaving a 2 inch border around the edge. Fold edges of dough in toward center over pear mixture, pleating dough, and then dot pear filling with butter pieces. Lightly brush exposed surfaces of pastry with some beaten egg and sprinkle the edges with remaining 2 teaspoons sugar. Bake until pear filling is bubbling and pastry is golden, 35 to 45 minutes. Cool on baking sheet on a rack. Serve galette with scoops of vanilla bean ice cream.

Spiced Wine Cranberries

2 cups dry red wine, such as cabernet or merlot
1 cup sugar
1 cup (packed) brown sugar
6 whole cloves
2 cinnamon sticks
3-by-1-inch strip orange peel, any white pith cut away
12 ounce bag fresh cranberries

Combine all ingredients except cranberries in medium saucepan and bring to a boil; cook over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 15 minutes. Strain syrup into large saucepan, discarding spices. Add cranberries to the syrup and cook over medium heat until berries burst, about 12 minutes. Cool. Transfer sauce to a covered bowl. Refrigerate until cold. (Can be made up to 1 week ahead.)

Spinach Salad with Pomegranate Poppyseed Dressing with Almonds

The dressing can be made in advance; remove it from the refrigerator a half-hour before serving; shake or whisk to re-emulsify before tossing with salad.

1/3 cup sugar
1 teaspoon salt
2 teaspoons dry mustard
1/3 cup white vinegar
2 tablespoons grated yellow onion
1 cup canola oil
1 tablespoon poppyseed
Seeds from 1/2 promegranate (plus more for garnish, if desired)
3 bunches fresh baby spinach
3 ribs celery, sliced thin
1/2 cup slivered almonds, toasted (plus more for garnish, if desired)
1/2 small red onion, sliced thin

In the work bowl of a blender or food processor, dissolve the sugar, salt and mustard in the vinegar. Mix in the grated onion. With motor running, add the oil gradually in a small stream until emulsified. Stir in the poppyseed and pomegranate seeds. In large bowl, combine spinach, celery, almonds and red onion. Drizzle with dressing, toss to coat. Sprinkle with additional pomegranate seeds and almonds before serving, if desired.

Indian Summer Sweet Potato Succotash

A couple of notes on leeks: They collect dirt in their inside layers, so cut the leek in half lengthwise and pull the inside layers apart slightly to rinse thoroughly. Also, the outside leaves are darker and tougher than the inside; to make sure you use all the intereior white part without waste, turn the leek with the leafy top end away from you and whittle it to a point before dicing.

Large turnip (about 12 ounces), peeled and cut nto medium dice (about 2 cups)
2 large sweet potatoes (about 2 pounds), peeled and cut into medium dice (about 4 cups)
2 cups fresh or frozen lima beans
2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
White part of large leek cut into medium dice (about 1 1/2 cups)
Kernels from 4 years corn, cut off the cob (about 2 cups)
Red bell pepper, cut into medium dice
Salt and pepper to taste
1 tablespoon minced fresh parsley

Bring a large saucepan or stockpot of generously salted water to a boil and blanch the turnip, sweet potatoes and lima beans until just tender-crisp when pierced with a fork, about 7 minutes. Drain in a large colander and rinse with cold water. Cool. (This can be done the day before; pat vegetables dry and refrigerate in plastic bags. The leeks, red bell pepper and corn can be prepped the day before as well.) Heat oil in a large skillet until hot but not smoking and add butter. Add the garlic and saute just until golden but not browned, about 30 seconds. Add the leek and cook until translucent, about 2 minutes. Add the corn, the red bell pepper and the reserved vegetables and saute until they are heated through and the sweet potatoes show a little brown color. Season with salt, pepper and parsley.

Green Beans with Pearl Onions and Bacon

2 1/2 pounds green beans, trimmed
1 cup pickled pearl onions or cocktail onions
4 slices thick-cut bacon, cut into 1/2 inch pieces
Salt and freshly ground pepper to taste

Bring a large pot of generously salted water to a boil and add beans; cook until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be prepped 1 day ahead; wrap in paper towels and store in plastic bags; refrigerate.) Drain pearl onions and pat dry on paper towels. Heat a large saute pan or skillet over medium-high heat. Add bacon and cook until crisp. Remove bacon and reserve, leaving the grease in the pan. Return pan to heat and add pearl onions. Shake pan occasionally until onions are slightly browned. Stir in green beans and heat, stirring occasionally. Season with salt and pepper. Sprinkle with reserved bacon and serve immediately.

Lemon Egg Gravy

Chef Peterson says this gravy was inspired by the Greek avgolemono soup.

3 (14.5 ounce) cans chicken stock
1/2 cup cornstarch
Zest of 1 lemon, finely chopped, or grated on a Microplane grater
1/2 cup freshly squeezed lemon juice
4 hard-cooked eggs, grated on large holes of a box grater
Salt and pepper to taste

Combine chicken stock, cornstarch, zest and juice in a medium saucepan. Stir well and bring to a boil over medium high heat, stirring occasionally. Reduce heat to low, stir in grated eggs and season with salt and pepper. Serve warm.

Old-Fashioned Cornbread Dressing

Make the cornbread in advance from a mix (3 boxes).

10 cups crumbled cornbread
1 loaf sliced white bread, toasted slightly or left out to dry overnight
3 large stalks celery, chopped
Large yellow onion, chopped to 2 1/2 to 3 cups
3 cloves garlic, peeled and minced
3/4 cup (1 1/2 sticks) butter
3 hard-cooked eggs, chopped
4 1/2 cups chicken stock
3 large eggs, slightly beaten
4 tablespoons chopped fresh sage
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Butter a 9x13 inch baking dish or coat with cooking spray. Preheat oven to 375 degrees. Crumble the cornbread and white bread into a large mixing bowl. In a large skillet, saute celery, onion and garlic in butter over medium heat until onion is transparent. Combine the sauteed vegetables with the bread crumbs and hard-cooked eggs; mix well. In a separate bowl, combine chicken stock, beaten eggs and seasonings; mix thoroughly. Pour egg mixture over cornbread mixture. Toss well to coat. Spoon into prepared baking dish; cover with foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes, or until browned on top.

Maple-Brined Turkey Roulade with Creole Mustard and Herbs

For brining:
12 pound bone-in turkey breast or 2 (3 pound) boneless breasts, thawed, if frozen (as a rule of thumb, allow about a pound of raw, bone-in turkey per person, or 1/2 pound per person if boneless)
1 gallon water
1 cup course kosher salt
1/2 cup packed brown sugar
1 cup maple syrup
1/2 bunch fresh thyme
1/2 bunch fresh sage
1 gallon ice cubes or crushed ice
For roulade:
Kosher salt and freshly ground black pepper to taste
4 tablespoons creole or stone-ground mustard
1 tablespoon each chopped fresh rosemary, sage and thyme
1/2 cup chopped fresh parsley

To brine turkey:
Line a cooler with 2 kitchen garbage bags, one inside the other. Rinse turkey breast. Place turkey in plastic bag. Combine water, salt, sugar and maple syrup in large bowl or pot. Bruise the herbs by rubbing them vigorously between your hands to add to the brine. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above the brine; seal with a twist-tie. Cover with additional ice and let sit, adding more ice if necessary to keep turkey below 40 degrees.
To make roulade:
Remove turkey from brine, rinse thoroughly under cold water and pat dry. Use a very sharp boning knife or other knife with a thin, flexible blade to skin, debone and butterfly the breast. First, remove skin, keeping it in one piece if possible. You can probably pull most of the skin off with your hands; make very shallow strokes with the knife if you need help separating the skin from the breast. Cut skin in half lengthwise and reserve. Cut away any major pockets of fat or white areas remaining on the turkey breast. Debone the turkey by starting at the neck cavity and cutting along the top edge of the breastbone and down the edge of the wishbone and keelbone, peeling the breast away from the skin as you cut and leaving as little meat on the bones as possible. Make shallow, short cuts so you can correct your stroke if you see that you are leaving too much meat on the bones; follow the seam of the muscles. Remove the half-breast and repeat for the other side. The bones can be frozen to use in making stock or soup. To butterfly each half-breast, lay it, outer surface down, lengthwise on the cutting board, with thinner, pointed end nearest you. Starting at the thicker top part, score the breast half down the middle lengthwise, being sure not to cut all the way through to work surface, stopping about 1 inch from the end closest to you. Visualize the turkey as a book jacket with the central lengthwise cut as its spine; you want to cut 2 flaps on each side that you can fold open outward. Turning knife blade parallel to the board and beginning at the center lengthwise cut, slice parallel to the board and toward the outer edge of the breast; do this on both sides to form 2 flaps, so taht you can open the flaps outward. Open flaps and cover butterflied breast with plastic wrap. Pound turkey with a heavy skillet, the flat side of a meat mallet or a rolling pin until it is 1/2 inch thick. Repeat with remaining breast half.
Preheat oven to 350 degrees (if you will be baking the turkey in the same oven with the dressing, increase the temperature to 375).
Place the two butterflied breast halves on a cutting board, outer side down. Sprinkle liberally with salt and pepper and spread with the mustard. Mix the chopped herbs together and sprinkle over the breasts. Roll each breast half like a jellyroll and cover it with half of the reserved skin. Tie rolls firmly in several places with butcher's twine. Place the two rolls on a rack in a roasting pan, skin side up. Roast until they are dark golden brown outside and a meat thermometer reads 165 degrees at the fattest part of the breast, 1 1/2 to 2 hours. Remove from the oven and allow to reast at least 15 minutes before carving.

Thanksgiving Dinner 2004

In the fall of 2004, the Fort Worth Star-Telegram had a Thanksgiving dinner contest. The winner would have a real chef come to their home and teach them how to make Thanksgiving dinner. Since I needed lots of help, this is what I wrote:

My name is Shanna Cisneros, and I have been married to Chris Cisneros for 13 years. In September Chris' brother, Dave, donated a kidney to his mom (my mother-in-law) at Baylor Medical. Every year she has served the perfect Thanksgiving dinner for the Cisneros clan. I just don't think she can do it this year. I'd like to have everyone over at our house, but the first turkey I cooked still had the bag of "stuff" inside until Chris said, "You did take the bag out..."

Thank goodness they chose me. I was fortunate enough to have Dena Peterson, from Cafe Modern (The Modern Art Museum) come to my home. After looking at my kitchen supplies, she recommended that I get a really good knife, a large aluminum bowl, metal tongs, and a plastic cutting board. These have served me well the last seven years. She also introduced me to Kosher salt and fresh vegetables. Graysen, my daughter, was in third grade that year. She learned as much as I did. She learned that green beans don't have to come out of a can and you can pick up lots of things with tongs. I owe a debt of gratitude to Amy Culbertson, the writer, who took it all in and created a wonderful article about our journey. Thanks again, Dena and Amy, you changed my life. (The following recipes were created by Dena Peterson and published in the November 17, 2004 Star-Telegram.)

The Pantry's Coconut Cream Pie

One of our favorite cookbooks is The Pantry Cookbook from McKinney, TX. The dessert recipes are endless and delicious. The book probably has every pie recipe ever created in it. We were browsing through all the different recipes and it seems every time we take a peek we find a new pie recipe to make. This coconut cream pie recipe caught our eye last time and so we took the challenge of learning how to beat egg whites to create the epitome of a fluffy, creamy coconut cream pie.

1 1/2 cups coconut
2 cups Custard Filling (see below)
1 10-inch baked pie shell
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

Mix coconut into about 2 cups of custard filling. Spoon into pie shell. Top with meringue. Bake at 450 degrees for 5 minutes. Serve immediately.

Meringue
Beat egg whites on high speed with an electric beater until foamy. Add cream of tartar. Add sugar gradually. Beat until peaks form.

Custard Filling:
2 cups milk
1/4 cup corn syrup
4 tablespoons cornstarch
1/2 cup granulated sugar
2 egg  yolks
1 tablespoon butter
1 1/2 teaspoons vanilla

Mix together 1/2 cup milk, corn syrup, cornstarch, sugar, and egg yolks, to form a paste. Stir in remaining milk. Cook over low heat, stirring constantly until mixture thickens and starts to bubble. Remove from heat immediately. Add butter and vanilla. Cover and refridgerate.

Enjoy this wonderfully delicious homemade pie. It's really, really sweet so watch out!

Apple Crisp

When I was in junior high and high school, I went to a church camp in New Mexico called Sacramento. One of my favorite parts of church camp was the wonderful food served in the cafeteria. My favorite dessert was apple crisp. Well, I just found a recipe that's really easy. I made it and told my daughter about my memories of my favorite church camp dessert. Well, it was good, but I don't think I'll ever find a recipe that's as good as what they served in Sacramento. Try it. It's a great fall dessert and would serve 9-12 people.

Filling
5 Granny Smith apples, chopped, peeled, cored
1/4 cup finely chopped pecans
3 tablespoons all purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping
3/4 cup all purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter cut into pieces
1/4 cup chopped pecans

Preheat oven to 350. Mix filling and place into 9 x 13 glass pyrex pan. Mix topping ingredients and sprinkle over filling. Bake for 35-40 minutes. Cool 10 minutes. Goes well with a dollop of ice cream.

Potato Salad

The first time I tried to make potato salad, it was a disaster. When my husband, Chris, made it it was out of this world. I asked him what his recipe was, but he told me it was a secret. Well, I decided to do some undercover work and find out how he made it. So I watched from afar. Ever since, my potato salad has come out great. It goes well with burgers or meatloaf.

1/2 bag red new potatoes
2-3 boiled eggs chopped
1/2 onion chopped
1/2 cup Hellman's mayonaisse
2 tablespoons mustard
2 tablespoons sweet pickle relish
Kosher salt
pepper

Cut potatoes into bite size pieces. Boil for about 15 minutes or until tender, not mushy. Drain and pour into a large bowl. Add other ingredients. Mix gently.

Confetti Corn

A couple of years ago, my sister-in-law had us over for dinner. I don't remember what the main entree was or even the dessert because the corn side dish took center stage. It was so good I could have eaten the leftovers and licked the skillet. We just visited again and luckily it was on the menu. This time I told her I'd have to put it on my blog so everyone can enjoy it. This goes well with a steak or chicken meal.

8 strips bacon cooked and chopped
4 cups sweet corn or 8 ears
1/2 onion chopped
1/2 red bell pepper chopped
1/2 green bell pepper chopped
8 oz. cream cheese
1/2 c. half and half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper

Cook bacon in large skillet. Take out and chop. Leaving a little bacon grease, saute onion and peppers. Add corn and the rest of the ingredients. Simmer for about 10 minutes. Serve.

Meatloaf

Sometimes I like to make meatloaf because it reminds me of comfort food growing up. My mom used to make the best meatloaf. Here's a recipe that's really easy and feeds quite a few. If you are having company or want left overs, this is great.

2 lbs. lean hamburger meat
1 can Hunt's diced tomatoes or 3 hot house fresh tomatoes diced
10-15 Saltine crackers (crushed)
1 egg
1/2 chopped onion
1 tablespoon paprika
Kosher salt
freshly ground pepper
Heinz ketchup
Optional: 1/2 green bell pepper chopped

Mix all ingredients in large bowl (except ketchup). Spread out in 9x13 glass Pyrex pan. Bake at 350 for about 30 minutes. Take out and zigzag ketchup on top and bake for another 5 minutes. Cut into squares. Makes about 9-12 servings.

Guacamole

There are a million ways to make guacamole. I will share my recipe and my friend Isabel's recipe. I like creamy, spicy guacamole whereas she likes chunky guacamole. Try both and see which one you like...probably both, like me!

Shanna's way
2-3 avocados
2 tablespoons salsa (see blog)
2 tablespoons sour cream
dash of Kosher salt

Isabel's way
2-3 avocados
chopped tomatoes (grape tomatoes do well and are very pretty)
2-3 tablespoons chopped onion
squirt of fresh lemon
dash of Kosher salt

Serve with tortilla chips or quesadillas (see blog for Veggie Quesadillas)

Veggie Quesadillas

Since it has been really hot this summer, we have tried to come up with some light dinner meals. We made veggie quesadillas that were so easy and delicious. This is a great dish for a vegetarian or someone who doesn't feel like making a heavy, meaty meal in the summer.

whole wheat tortillas (we use Central Market's-yummy!)
olive oil
veggies - you can use onion, garlic, zucchini, grape tomatoes (halved), spinach, carrots or any combination
cheese

Saute veggies and garlic in a skillet with olive oil. When soft put them on a tortilla in another skillet. Add cheese and cook until tortilla is slightly brown.

We served the quesadillas with guacamole, salsa, and sour cream. (See guacamole and salsa recipe on blog.)

Fruit Pizza

If you "like" Paula Deen on Facebook, you will see a recipe every day pop up. One day this summer, she put her fruit pizza recipe on fb. We made it, and it was amazing. It was very refreshing on a hot day.

1 package Pillsbury sugar cookie dough
1 8 oz. package cream cheese
1 tsp. vanilla (Paula suggested lemon, almond, or orange extract)
fruit - we used bananas, strawberries, mandarin oranges, pineapple, and blueberries

Preheat oven to 350. Spread out cookie dough so it looks like a pizza. Bake for 8-15 minutes until done. Let cool. Mix cream cheese and vanilla. Spread over cookie dough and add fruit on top.

Carnegie Deli in New York City

The first meal you should have in New York is at Carnegie Deli. We ordered the pastrami sandwich which is about a pound of pastrami on bread. Mustard is on every table. This sandwich is better eaten with a fork and knife. The pickles served before the meal were ok. The best part about this deli is you may be seated at a table for eight so you get to meet people who are also visiting New York. We were seated next to a family of four from England. They recommended the pastrami sandwich. So don't forget to visit this landmark near Times Square.

Lombardi's in New York City

We also visited Lombardi's. It is the first pizzeria in NYC. After a long day on the ferry to Liberty Island and Ellis Island, we were ready for some pizza. It was incredible.
The salad was fresh, and the pizza was gourmet. It was crispy, cooked to perfection on thin crust in an authentic Italian brick oven. The slices are huge! and the restaurant deserves a bonus for the slices being non-greasy. The pizza sauce is superb and flavorful. It's actually soaked in the crust and dried on top. What brings the pizza together are the toppings. Each pizza comes with a choice of three  toppings. My family chose spinach, sausage and tomatoes. The whole pizza was mouth watering, aesthetic to our eyes and delicious to our noses. I would recommend this place for New York pizza.

Thai Seasons Restaurant in New York City

After a long day of shopping at the Columbia Bookstore, Dylan's Candy Bar, Bloomingdale's, etc. we decided to eat at Thai Seasons. We ordered the green curry chicken. It was out of this world. Make sure you get the brown rice as it has a really nice texture. We accidentally left our shopping bag full of stuff when we left. When we returned the next day, they had our bag! They begrudgingly took our reward. So for great Thai food and great service, visit Thai Seasons near 90th Street and Amsterdam in New York City!

Isabel's Chicken Salad

I love good chicken salad. I thought the Lunch Box had the best chicken salad. But then, my friend Isabel made some chicken salad. It was outstanding. Even Graysen ate it (she hates mayonnaise). She loved it. The last time Isabel came over, Graysen grabbed her pencil and sketch book and wrote it down. We made it and loved it. Here's the best chicken salad you'll ever eat.

4 chicken breasts
1 1/2 onions
1/2 green bell pepper
1/2 red bell pepper
1/2 cup chopped pecans
1/2 cup mayonnaise
1 serrano pepper (seeded)
Kosher salt
pepper

Cook chicken breasts in slow cooker overnight or all day with water (2 inches above) and 1 onion quartered with salt and pepper. When done, shred chicken in a bowl. Seed and chop peppers and half of other onion and add to chicken. Add other ingredients. Serve over a bed of lettuce.

Homemade Cinnamon Rolls By Graysen

Who doesn't love sweet yummy cinnamon rolls? Homemade ones are as good, if not better than the packaged ones.This cinnamon rolls recipe is easy, fun and low-fat. Check it out...

Dough
4 cups self-rising flour
1 cup low fat or fat free yogurt
2 tablespoons granulated sugar

Cinnamon Sugar mixture
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon cinnamon

Preheat oven to 350. To make dough, mix all 3 ingredients together. Kead 5 or 6 times until dough sticks together (and add more yogurt if dough is not sticking). Roll out on floured surface. To make cinnamon sugar mixture, melt the butter. Spread butter, sprinkle brown sugar, and sprinkle cinnamon on top of rolled out dough. Roll the dough into a cylinder, with cinnamon side in. Slice 1" sections from the cylinder and bake for 10-15 minutes in oven. When ready, add icing on baked warm roll for pure delight!

Easy Biscuits

A couple of weeks ago I was reading the insert in the Saturday Star-Telegram called Relish. It's a Parade Magazine type section with recipes and food info. On the first page was a recipe for Whipping Cream Biscuits. It had two ingredients! I couldn't believe it. This morning, Graysen and I made them, and they are probably the best biscuits I've ever eaten. Here's the recipe.

2 cups self-rising flour
1 cup whipping cream

Heat oven to 450 degrees. Mix ingredients in large bowl. Knead dough 10 times on a floured surface. Roll out and cut into 12 biscuits. Bake for 10 minutes.

Benito's Review by Shanna

Every time my husband, Chris, says, "Do you want to go to Benito's tonight?" I say, "Yes!" We love Benito's. It seems like a lot of our favorite places are on Magnolia. It's located just a few blocks east of 8th Avenue.

As you enter the restaurant, you will be overwhelmed by the Little Shop of Horrors-esque plant area. Ask for a booth, as the colorful, ladder back chairs are not that comfortable. The margaritas are great, but they also have fish bowl size schooners of beer as well.

My favorite appetizer is the Ceviche Tostada. If you've never had ceviche, it's fish cooked in lime juice with tomatoes, onions, and jalapeno peppers. All of this is served on a corn tostada.

For the main course, I would order the Enchiladas Suizas. You'll get two (or three) chicken enchiladas smothered in sour cream with a side of rice and beans. If you order an entree, you will get a bowl of tortilla soup. Chips and salsa are not standard here. The waitress always brings a bowl of pico de gallo which goes well with the soup and entree. Make sure you try the corn tortillas. They are perfect for getting the sour cream sauce that lingers on your plate.

For dessert, I would recommend the flan. This is a sinful custard like dessert. You will love this casual, local restaurant the next time you are craving Mexican food.

King Tut's Restaurant Review By Graysen Cisneros

If you enjoy trying authentic foods, you should try the unique, foreign Mediterranean food featured at King Tut's Egyptian Restaurant, located in Fort Worth, Texas on "restaurant hoppin" Magnolia Street. Many great restaurants can be found on Magnolia Street but King Tut's is probably one of the best!

What's so special about Mediterranean food?, you may ask. Well, what makes this food different is it's ingredients and outstanding flavor. For example, Lamb is an uncommon meat amongst the common chicken/beef/pork meats found on the typical American menu. Their lamb is the same brown color of beef, slightly darker, and has the consistency of steak. The difference between their lamb and American beef is so slight, it's hard to notice. The toughness of their lamb is exceptional after the flavor is tasted. It explodes in your mouth with different spices. The best thing about the meat is that it's not very greasy.

Another rarity to find is their eggplant dip which is thick and tasty. It is full of spices. The hummus, made of mashed chickpeas, is similar but, blander. Both dips are appetizers that are perfect for dipping their warm, soft, doughy pita bread in that is complimentary with the meal.

Of course, any Mediterranean restaurant has to have the signature Greek dolma. The dolma is a ball of cooked rice and ground lamb wrapped in grapeleaves accompanied with fresh squeezed lemon juice on top. Unfortunatley, King Tut's dolmas are not the homemade kind. The ingredients in them differ from real, plump, authentic dolmas only the Greeks can create. Although they are not the very best kind of dolmas,  plop one in your mouth and you'll love how the tangyness from the acidic lemon mixes well with the sharp lamb meat flavor. Mmmh!

One of the best dishes there is the warm, thick, broth based Freekah Soup. It is truly one-of-a-kind with bits of grain and a yummy spice called harissa in it.

The only American associated dish that is kid friendly, served at King Tut's is the spicy pizza with onions and ample garlic that contributes to the taste.

There are many good vegitarian options here but you can't beat a meat-free patty, fried and breaded, called Falafel which includes smashed chickpeas and spiced feild beans served with a yogurt sauce. It's a great vegitarian choice. It's a popular middle eastern meal, well known in Egypt.

Last but not least, the Cous Cous is a rare find in Texas. It's good but not the tastiest item on the menu at this particular restaurant. It is bland with no prominent flavor compared to the other spice-filled, seasoned foods on the menu. However, it's a fun dish to try if it's new to you. It's one of the most healthy middle eastern dishes.

The brightly lit restaurant has different sized cafe-type tables to sit at. The walls are painted with Egyptian murals, half covered and cracked. There is an Egyptian statue in one room. The theme glows throughout the restaurant.

While paying for your meal, it is easy to get side-tracked by the different foreign foods packaged by the check-out counter. Next to the cash register, they also have a case full of Baklava and Fingers: two flaky, sweet desserts that have honey as a key ingredient in them.

Trust me, the place is a treat for yourself and your friends to eat out at with so many spectacular, unusual dishes. You'll be interested and want to try more!

Lentil Soup

The first time I ever had lentil soup was at my mother-in-law's house. She always had something cooking when we visited and made sure we were well fed. It was delicious. On NPR the other day, a healthy cooking program was talking about the wonderful qualities of lentils. They mentioned that it is full of protein and fiber. On a recent Snow Day, I made a pot of lentil soup. It was a perfect lunch for a cold day inside. For a tasty, healthy, and economical meal, try lentil soup.

2 cups washed and rinsed lentils
6-8 cups water
1 chicken bouillon cube
1/2 cup chopped ham
Kosher salt
pepper

Put all ingredients in large stew pot. Cook on medium heat for about 20 minutes.

The Kimbell Review by Shanna

The best kept secret in Fort Worth is The Kimbell's lunch buffet. Not only do you get to enjoy excellent food, but you are surrounded by art from around the world. Sundays are the busiest days, especially right around 12:00 p.m.

The buffet always has two soups to choose from as well as salads, quiches, and sandwiches. Rolls and butter are available along with a decadent dessert. Coffee, tea, lemonade and water are self-serve and unlimited. They also sell a Kimbell Cookbook in the gift shop that is full of recipes that are easy to make at home. After lunch, you'll have to browse through the permanent exhibit or catch a traveling exhibit. The gift shop is a fun place to find artsy gifts.

This is absolutely one of our favorite lunch spots.

George's Greek Specialty Foods Review by Shanna

If you love Greek food, you will definitely want to make a trip over to George's Greek Specialty Foods. It is located on the corner of White Settlement Road and Isbell. Not sure how to get there? As you pass Greenwood Cemetery going west, stay on White Settlement Road until you cross over the bridge near the Trinity River. It will be on the right after the bridge.

First, you will see a beautiful mural painted on the front of the store by a local artist, Darla Lyon. As you enter, the blue and white tile floor will transport you back to Greece. You will be greeted with a friendly smile by Nick Phiripes, the owner, or his son Theo. Nick's dad, George, is the founder. You will find an assortment of Greek items to purchase and take home and/or stay and have a bite to eat. I would recommend the Greek Salad or the Turkey Sandwich served in a pita pocket.The salad is a perfect blend of lettuce, feta, olive oil, tomatoes, olives, and Greek spices. The sandwich is turkey plus the aforementioned salad.  For a vegetarian, you might try the Spanikopita. This is a combination of flaky phyllo with seasoned spinach.  The Dolmas are handmade as is everything on the menu. The grape leaves are stuffed with lamb and rice and are perfect with just a dash of fresh squeezed lemon on top.  For dessert, try the Baklava. This dessert is full of pecans and sweetness. There is an assortment of drinks that are self-serve. I like the pomegranate juice. On a warm day, the patio is open.

So stop by and say hello to Nick and have a wonderful Greek meal.

Bread Pudding

We just survived four Snow Days. When you are stuck in the house, it's nice to make a dessert that's easy and one in which you already have the ingredients. We found this on the web and made it using oat nut bread and 2 percent milk. Also, we used white sugar since we were out of brown sugar. If you don't feel like making it, the Montgomery Street Cafe has the best bread pudding I've eaten.

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Grease baking dish. Put bread into dish. In large bowl, mix all other ingredients and pour over bread pieces. Bake on 350 for 45 - 50 minutes.

Video for the Star-Telegram Taste of the NFL Contest TCU Rose Bowl Chili

Spaghetti Squash Spaghetti

One day we were watching Rachael Ray. She loves to make pasta. On this day, she was going to make a pasta like dish without the pasta. It's vegetarian and very delicious. We watched her make it and tried it ourselves. We loved it. So if you are tired of plain, old spaghetti, try this.

1 spaghetti squash for every two servings
olive oil
Kosher salt
Fresh ground pepper
Spaghetti sauce with your favorite veggies such as tomatoes, carrots, onions, bell peppers, or zucchini

Cut each spaghetti squash in half and take out the seeds. Pour olive oil, salt and pepper over them and bake in the oven for about 45 minutes on 350 degrees. In a skillet, saute your favorite veggies in olive oil until tender. Add spaghetti sauce. When the squash is done, take a fork and pull the "spaghetti" away from the squash so it sticks up. Top with spaghetti sauce mixture and parmesan cheese.

Jazz Cafe Review by Shanna

The best day to visit the Jazz Cafe is Sunday. The best time to go is around 11 a.m. Nick Kithas, the owner, plays the saxaphone and has a full band. This is a destination restaurant. Do not go if you are in a hurry. If you are ordering breakfast/brunch, I would recommend the SOB Eggs. The eggs are scrambled with corn tortillas and salsa and served with a side of beans and a tortilla. As you sip your coffee, you can enjoy the wonderful jazz music. If you get there later for lunch, I would order the Green Gobbler. This is a huge sandwich made with homemade bread, turkey, and avocado. Two people could split this easily, and it comes with a side of chips. The atmosphere is very Austinish - cement floor, mismatched tables and chairs, very laid back. No one is in a hurry here. So if you want good food and great music, head on over to the Jazz Cafe and tell Nick I sent ya.

Fish Soup (Caldo de Pescado)

Fish soup! Yuk! You may be saying. If you've ever had it at La Playa on Hemphill off of Berry, it's fantastic. Here's a recipe for fish soup that I use. It is from the Kimbell Cookbook. In the cookbook, it's called Southwest Chicken Soup. I just replace the chicken with catfish or tilapia. It's nice to make on cold winter nights. Serve with a dollop of sour cream and corn or flour tortillas on the side. A nice appetizer would be tostadas topped with cheese. It's tasty and healthy.

1 tablespoon olive oil
1/2 chopped onion
6 cups chicken stock or 6 cups water with a chicken bouillon cube
1/2 cup brown rice
1 can corn (drained)
2-3 fish fillets
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons salsa
1 can diced tomatoes
1 (4 oz.) can chopped green chilies (if I don't have the tomatoes and chilies, I use Rotel)
Kosher salt
pepper

In a soup kettle, saute fish in olive oil with onions. When fish is white and onions are translucent, add the other ingredients. Simmer for about 45 minutes on medium to low heat.

Tokyo Cafe Review by Shanna

Sushi is one of our favorite foods. We like to go to Tokyo Cafe for many reasons. One, it's in our neighborhood just off of Merrick and Camp Bowie. Second, the owners, Jarry and Mary, are so nice and friendly. Third, the sushi is always fresh and full of flavor.

My favorite is the Seattle Sunset. It has salmon and cream cheese. Yummy! I would recommend starting off with some Miso soup and edamame. The Miso soup has mushrooms and tofu. The edamame is steamed with just the right amount of sea salt on top.

Graysen usually gets the Crunchy Roll with eel sauce. It's full of crab meat and cream cheese.

Chris orders the Teriyaki chicken bowl. It is full of rice and chicken with Teriyaki sauce. With this he'll order the California Roll.

We all order hot green tea which comes with a small teapot for easy refills. For dessert we get the green tea ice cream or the fried banana dessert with ice cream.

The waiters and waitresses are always friendly. Don't try to go on a Friday or Saturday night at 7 p.m. It's really crowded.

So head out for some great sushi at Tokyo Cafe!

Frijoles

I just made a big, pot of beans and asked Chris what I should call it. He said, "Frijoles!" I love making them because they are so good for you and are very tasty. Plus, we have leftovers so we can make burritos or tostadas with them. My favorite beans at a restaurant used to be the ones at Uncle Julio's. Now I make my own.

2 cups dry beans (soak in water)
1 chicken bouillon cube
3 slices bacon cut into little pieces
1 can Hunt's diced tomatoes
3 Tablespoons salsa
2-3 cloves garlic
1/2 chopped onion
1 tablespoon chili powder
1 tablespoon paprika
Kosher salt

Soak beans for several hours in water. Rinse. Put in pot with about 6 cups water. Add other ingredients. Boil for about 1 hour. Simmer for about 1 hour.

Chocolate Cake

Growing up, we always made cakes from a box of Betty Crocker cake mix. I thought that was the only way to make a cake. Well, the first time I ever made a cake from scratch was when I found a recipe in The Pantry cookbook for chocolate cake. I thought Betty was the only person who could make a cake. What a surprise! One reason I like this recipe is because I usually have all the ingredients already in the pantry and don't have to run to the store. Enjoy!

2 cups granulated sugar
2 cups flour
 4 tablespoons cocoa
1/2 cup Wesson oil
1/2 cup butter, melted
1 cup water
2 eggs beaten
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup milk (it calls for buttermilk, but we never have buttermilk)

Mix all ingredients together except milk. Add last to prevent batter from being lumpy. Pour into 9"x13" pan. Bake at 350 for approximately 20-25 minutes until center is set. Frost with your favorite icing.

Lemon Squares

I learned to bake in 1984 when I was a senior at Permian High School. I was a "pepette." Only five girls could be cheerleaders and about fifty girls wanted to be cheerleaders so someone invented pepettes. We cheered at all the games and wore cheerleading like uniforms on Fridays. "What does that have to do with baking?" you ask. We each were assigned a football player. We had to do two things for them each week - make a humongous poster for them to be hung in the hall and bake them something. Thus, I learned how to bake. One of my favorite desserts to make was lemon squares. Since I made them so much in high school, it was just a couple of years ago that I wanted to make them again, for me. My friend, Sheila, took me to The Pantry Restaurant in McKinney, Texas. We had a wonderful lunch, and she recommended that I buy their cookbook. I did, and low and behold, there was a recipe for lemon bars. Graysen and I love to make them.

2 cups flour
1 cup butter
1/2 cup powdered sugar

Mix together and press into a 9"x13" pan. Bake at 350 for 15 minutes.

4 eggs
8 tablespoons lemon juice
2 cups granulated sugar
3/4 cup flour
1 teaspoon baking powder
1/4 cup powdered sugar

Beat eggs with lemon juice. Slowly add sugar, flour, and baking powder. Pour over crust and bake additional 25 minutes. Cool. Sprinkle with powdered sugar. Cut into squares.

Sweet Potato Pie

During the week of Thanksgiving, we watched Rachael Ray. One day she had a guest chef on the show who made a sweet potato pie. He made it look so easy. So we decided to try and make it. It was fantastic. I made it for some friends who came over and watched Eat, Pray, Love. They liked it, too. Then, we made it for my mom and sister and niece in Odessa, and they liked it. I'm sure you will too.

2 large or 3 small sweet potatoes
3 eggs
1/4 cup flour
1/2 cup sugar
vanilla
pinch of nutmeg
1 tsp. cinnamon
3 tablespoons butter
1 box Pillsbury pie crust (2 crusts)

Bake potatoes for 1 hour on 350. In a large bowl, mash potatoes and add the other ingredients. Spray a glass pie pan or aluminum pie pan (for easy cleanup) with Pam. Put one pie crust on the bottom. Add mixture. Cut the other pie crust into 1 inch strips and make a grid on top. Bake about 45 minutes on 350 or until brown. Serve with whip cream on top.

Swiss Pastry Shop Review by Graysen

Swiss Pastry Shop is a fabulous Swiss American Restaurant and Bakery located on Vickery Street in Fort Worth, Texas. A large glass case full of sweets greets you at the door and past it are dim lights illuminating a calm atmosphere. The floors have green carpet with red vinyl chairs and wood tables atop it. There are landscape murals on the walls. The warm inviting feel of the restaurant is accomplished by the owner, whose goal is to make the inside feel homey and like you're actually in a Swiss Restaurant hidden in the hills of Switzerland where fresh cooked homestyle meals are commonly served. The Swiss meal, presented on the Swiss Pastry shops lunch menu, can be anything from Kaiser rolls to German sausage. A pinch of American is added by also serving warm Deli sandwiches, potato salad, and potato chips. A unique addition to their lunch menu is a plate of fresh fruit including, grapes, strawberries, sliced watermelon and cantaloupe accompanied with a side of cottage cheese and carrot cake. It's rare to find a restaurant where you can order a healthy helping of so much fresh fruit. Not only do they have a delicious lunch, but also breakfast and desserts.

The Swiss Pastry breakfast is phenomenal! You can start your day off with their ravishing delectable coffee. To create the perfect consistency put only one cream and one sweet-n-low! The result is indescribable. It exceeds your wildest dreams. The flavor is rich. The sweetened coffee delivers pure delight. The warmth of the coffee relaxes you.  You feel right at home, content with your cup of heaven. The special coffee brand is a secret, but I'll share it. They use Cane's coffee, the best of the best coffee in America! Don't worry about the coffee in the cup going away because the cup is never empty. Refills are quick.

The breakfast options are endless. You can enjoy a big breakfast with everything on it: Real eggs that aren't too greasy, thick nicely browned hash browns or grits, warm fluffy white biscuits (I swear- these are the biggest fluffiest biscuits I've ever laid eyes on) or toast of your choice, topped off with a good bit of protein: either a thick seasoned sausage patty that sparks your tongue with spices in every bite or soft bacon. This big southern breakfast is fit for a farmer and hits the spot! However, if you are not the big country breakfast type, you can order any of the items separately or an omelet, a breakfast sandwich, a plate of fresh fruits, or their large doughy pancakes that fill the circumfrance of the plate. For those with a craving sweet tooth in the morning, the bakery offers cinnamon rolls, sticky buns, muffins and fruit-filled horseshoes, strudels and pockets.

The wide variety of desserts sold in the Bakery are endless. They are always made daily and fresh. They've got pies, including, fruit, mousse, meringue and cream, plus cakes. Brownies, chewy fruit bars, cookies, and pastries fill the racks. The more delicate items are their fruit tarts, cannelloni, truffles, and cream puffs which, let me warn you, are very very sweet.

Prices are amazingly low for the amount and quality of food you receive. The big breakfast platter is only about $5! Even the lunch prices are low. The service is always fast and very dependable. Those waitresses work hard so if you stop in, be sure to give them a generous tip! Try the Swiss Pastry shop and you'll be impressed to the fullest extent and leave with a big smile and a full tummy!

Eggplant Lasagna

Graysen has a friend who is a vegetarian so I am always making spaghetti when she comes over. I was trying to think of something else I could serve when she's here. I thought maybe since we like lasagna, I'd just replace the meat with a vegetable that we like. So I decided to use eggplant. I made the recipe just like I usually do, but instead of meat I used eggplant. It is delicious! We try to eat a vegetarian dinner once a week. It's healthy, and you save money because the most expensive item in a store is meat. Remember the old grocery store contests where the person had 5 minutes to get whatever they could in their basket? They went straight to the meat aisle. Enjoy even if you aren't a vegetarian.

1 eggplant
3 cloves garlic minced
3 tablespoons olive oil
1/2 onion chopped
lasagna noodles
1 can Hunt's spaghetti sauce
1 container ricotta cheese
1 cup parmesan cheese
1 cup mozzarella cheese
2 eggs
Kosher salt
pepper
Italian seasoning

Skin and cube the eggplant. Saute in a skillet with olive oil, onion, and garlic until soft. Add spaghetti sauce. Boil water and add salt, olive oil, and lasagna noodles for about 8 minutes or until soft. In a large bowl, mix cheeses and eggs. Add Kosher salt, pepper, and Italian seasoning. In a glass dish or aluminum lasagna pan (for no mess cleanup) layer eggplant/sauce, then noodles, then cheeses and continue until you have eggplant/sauce on top. Bake in the oven for about 45 minutes to an hour on 350. Let cool before you cut it. Refrigerate leftovers.

Homemade Chicken Noodle Soup

Growing up my mom would make Campbell's Chicken Noodle Soup. I thought all soup came out of a can until I bought the Kimbell Cookbook (Kimbell Museum). There was a recipe for Southwest Chicken Soup. I made it a lot and suddenly realized how easy it is to make my own soup rather than pour it out of a can. When I make it, I can use whatever ingredients I want. So one day, I decided to try to make my own Chicken Noodle Soup. It was even better than Campbell's! Plus, it's really easy and great for when you are feeling a little under the weather.

1-2 chicken boneless chicken breasts
1 tablespoon olive oil
1/2 onion chopped
carrots chopped
celery chopped
2 cloves garlic minced
1 chicken bouillon cube
1 cup pasta noodles (elbow, penne, or your favorite)
6 cups water
Kosher salt
pepper

Cut chicken into small, bite size pieces. Saute them in the soup pot on low heat (secret to tender chicken) with the onions, garlic, carrots, and celery. When the chicken is cooked and the veggies are soft, add the rest of the ingredients. Simmer for about 30 minutes. Serve with crusty bread.

Rainbow Pizza

We really like pizza, but the frozen kind is kind of boring and the delivery kind is too expensive. So tonight we tried to make our own creation. Enjoy eating your rainbow.

1 Boboli ready made pizza crust
Hunt's spaghetti sauce
mozzarella cheese
yellow bell pepper diced
broccoli cut into small pieces
carrots diced
onions sliced

Bake in the oven for 10-15 minutes.

Salsa

My friend Sheila, who is a fabulous cook, taught me how to make my own salsa about ten years ago. I haven't bought store bought salsa since then. It is really good and you never know exactly how hot it will turn out since every jalapeno has it's own "heat index." It's great with chips, egg burritos, tostadas, fish tacos or whatever you eat with salsa.


1 can Hunt's diced tomatoes
1/2 onion
2 cloves garlic
1 jalapeno
cilantro
Kosher salt

Put all ingredients (cut off stem of jalapeno) in a food processor for about a minute.

Chicken Pot Pie

On cold winter nights, this is very comforting and easy! I grew up eating those little, frozen chicken and turkey pot pies. My mom would put them in the oven and would serve them by dumping this upside down on my plate. I guess she thought it would cool faster. One of my favorite childhood meals.

2 boneless chicken breasts
1 bag frozen vegetables, preferably corn, carrots, green beans, potatoes
1 can cream of chicken soup
1 package Pillsbury pie crusts (2 crusts)
1 tablespoon olive oil
2 cloves garlic
Kosher salt
pepper

Cut chicken into bite size pieces and saute in a skillet with olive oil and garlic on low heat until done (low heat is the secret to tender chicken). Add vegetables and soup. Stir. Put one pie crust into round glass pie dish or aluminum dish. Pour chicken mixture. Top with second pie crust. Pinch the edges together. Bake for about 45 minutes on 350 degrees (or until crust is a golden brown).

TCU Rose Bowl Chili

I love chili. I usually use the Odessa Junior League's chili recipe, but a friend of a friend e-mailed me this one. It's even better! I used this recipe for the first time for the TCU Rose Bowl game. We loved it, and our friends seemed to like it, too. Graysen made purple corn bread (by adding food coloring). TCU beat Wisconsin 21-19 that day. Go FROGS!

2 pounds ground beef
1/2 onion chopped
3 cloves garlic chopped
1 can black beans
1 can white hominy (drain)
1 can corn (drain)
1 can Rotel
2 T. chili powder
Kosher salt
pepper
chicken bouillon cube
1 packet red pepper flakes
1 cup water

Brown the ground beef with the onions and garlic. Add the other ingredients and simmer on low heat for about 30-45 minutes. Serve with a dollop of sour cream and/or shredded cheese.

Shanna's Top 11 Favorite Restaurants of 2011

Tokyo Cafe
The Kimbell
Le Madeleine
Benitos
Fernandez
Mamma Mia's
Tres Jose's
Jazz Cafe
Mexican Inn
George's Greek Specialty Foods
Swiss Pastry

What are Fort Worth Foodies?

Fort Worth Foodies are people who live in Fort Worth, love good food, and try out recipes at home. We will be posting our favorite restaurants and recipes we've cooked that appeal to our taste buds. Our inspiration comes from family, friends, cookbooks, and of course, the Food Network. Our heroes are Rachael Ray, Bobby Flay, and Paula Deen.

Note: In all of our recipes we only use Kosher salt and freshly ground pepper. So put away those old salt and pepper shakers you grew up with.