King Tut's Restaurant 2015 Review

King Tut's Restaurant, serving Egyptian food in Fort Worth for many years, located on Magnolia Street, has the tastiest Mediterranean food and chill atmosphere. The food is made to order. Try the falafel or veggie pizza. The hummus and pita bread are great apps as is the eggplant dip. So try this healthy choice the next time you stroll down Magnolia.

Shanna's Top Ten Favorite Restaurants 2015

I just noticed that I needed to update my Top Ten. So here's my newest favorites.

Pho District
The Kimbell
Los Asaderos
Carshon’s Deli
Flying Fish
Swiss Pastry Shop
Benitos
King Tut
Rodeo Goat
Angelo's BBQ

Carshon's Deli Review by Shanna

This homey lunch spot is located on 8th Avenue just south of Berry in Fort Worth. As you walk in, you will see a glass case full of bread and desserts. Just past the shelves of kosher items, you'll find a cozy room decorated with historic photos of Fort Worth. The service is excellent. My favorite sandwich on the menu is the Rebecca. The highlights are pastrami, turkey, cream cheese and Russian dressing. The bread is toasted with butter. Good sides would be either the potato salad or cucumber salad. For dessert go for the Coconut Pie. It is out of this world. If you are in the TCU area, this is the place to get a sandwich.

Huevos con Queso

On Camp Bowie, there is a landmark restaurant named The Original. It is the oldest Mexican restaurant in the Cultural District. My favorite breakfast dish consists of two corn tortillas topped with scrambled eggs and cheese queso. I tried to recreate it at home, and it was just as good as what I had at the restaurant. I love to try to create a dish I've had at a fancy restaurant. Hope you like it.

Ingredients:
6 corn tortillas
6 eggs
2 tablespoons milk
butter
cheese queso
salsa

Directions: Melt butter in the skillet. Mix eggs and milk. Pour into skillet and scramble. Warm two corn tortillas per person. Lay on plate side by side. Put eggs onto tortillas. Pour hot queso on top of each egg/tortilla. Add salsa as garnish. Eat with a fork (do not fold into tacos). Serves 3 people.

Cherry Delight

If you "like" Paula Deen on Facebook, then you will get alerts about a website www.womenofphiladelphia.com. For the last four years, they have had a contest. You get to enter an original recipe using at least 3 ounces of Philadelphia Cream Cheese. This contest inspired me to create a recipe. When I was growing up, my Aunt Ann make this wonderful jello and cream cheese dessert. This is my spin on her wonderful treat. I used cherries because I am trying to use more fruits and vegetables that are in season.

1 package black cherry jello
1 cup hot water
l cup cold water
18 fresh cherries
8 oz. cream cheese
1 tablespoon sour cream
1 tablespoon sugar

Add 1 cup boiling water to jello powder. Stir for 2 minutes. Add 1 cup cold water and stir. Pit and halve 12 cherries and add to jello. Refrigerate for 4 hours. When jello is firm, mix the cream cheese, sour cream, sugar, and the remaining 6 cherries (pitted and diced). Spread mixture carefully on top of jello. Serves about 4-6.

Black Bean Salad

We love no cook salads in the summer. It's really hot outside, and the last thing we want to do is turn on the stove. Try this dish with tostadas or any meal.

1can black beans
1can sweet corn
1 jalapeño seeded and diced
1/2 onion chopped
Dozen cherub tomatoes cut in half
Cilantro
1 tablespoon olive oil
Juice from lemon

Drain and rinse the beans and corn. Add other ingredients and gently stir. Refrigerate before serving.

Oatmeal Cookies

This recipe for Oatmeal Cookies was on the inside lid of the Quaker Oat's cardboard, cylindrical container. I tried making them and they were the sweetest, moistest cookies I'd ever had. I hope you enjoy them too!

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 stick butter (softened)
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
3 cups Quaker Oats
1 cup raisins
1 tsp ground cinnamon

1. Heat oven to 350 F
2. In a big bowl mix butter and sugars with an electric mixer on medium until creamy
3. Add eggs and vanilla to mixture and beat well
4. Combine flour, baking soda, cinnamon and salt in a separate bowl. Mix well, then add to the other ingredients
5. Add oats and raisins and mix well
6. Drop tablespoons of dough on ungreased cookie sheets
7. Bake 8- 10 minutes until light golden brown
8. Cool a minute then cover cookies in container

Makes about 4 dozen cookies