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

Challah French Toast

A couple of years ago, we visited New Orleans. My sister-in-law, Lisa, lives there. When asked for a good place to have breakfast, she recommended a place that served the "best challah French toast." So we went. It was fantastic! I can't believe I waited this long to try to recreate the dish. We found our challah (pronounced hall-ah) at Central Market, but Carshon's Deli also sells it. So when you are in the mood for a decadent breakfast or brunch or want to impress your friends, try this recipe.

Challah bread
eggs
milk
butter
syrup
orange juice
chopped pecans

Directions: Cut the challah bread into 1 inch slices. To make two servings (2 slices per person) we used 2 eggs and about a tablespoon of milk. Mix eggs and milk in a bowl. Butter the skillet. When the skillet is hot, dip the bread into the egg mixture. Cook until golden brown on both sides. In another bowl, mix 4 parts syrup with 1 part orange juice. Add pecans and microwave for about 20 seconds. Pour over challah French toast and serve.

Strawberry Stuffed French Toast

Love watching Paula Deen. One day her two sons were on her show making her breakfast. They made stuffed strawberry French toast. We made some today and it was wonderful. I would recommend it to anyone who loves French toast! Good luck!

Bread
Cream cheese
Sliced strawberries
Egg
Milk
Butter
Powdered sugar

Directions: Spread cream cheese on two slices of bread. Put sliced strawberries on top of cream cheese. Press together. In a bowl whisk one egg with a tablespoon of milk per two French toast sandwiches. Coat skillet with butter. Dredge sandwiches in egg mixture and cook in skillet until both sides are golden. Top with powered sugar. Serve with syrup. Each sandwich is one serving.

King Ranch Chicken Mac and Cheese

I usually don't copy recipes straight from a magazine, but this one is an exception. I get Southern Living Magazine and love the recipes in the back. This recipe comes from the January 2012 issue and is on the cover of the magazine. The reason I really like this recipe is because I've always loved King Ranch Chicken. Plus, my husband, Chris, tries to "encourage" me to use less pans in the kitchen when I'm cooking. This only takes a cast iron skillet and a stew pot (or whatever you use to boil pasta). It's easy and delicious and could feed 4-6 people. I hope you like it as much as we have.

1/2 (16 oz.) package of pasta
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (10 oz.) can diced tomatoes and green chiles (Rotel)
1 (8 oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese

Preheat oven to 350. Prepare pasta according to package directions. In skillet, saute onion, bell pepper and chicken with butter. Add other ingredients and mix in drained pasta. Bake in oven for 25 minutes.
(Lowfat tips: leave out the prepared cheese product and use olive oil instead of butter.)

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.