This, by far, is my most requested recipe (next to my Banana Split Pie ). My son is coming home for July 4th, and what does he ask for…THIS. I just made this for a dinner party we had for a dear friend and it was a big hit. I mean, I had folks texting me the day requesting the recipe. It really is that good. And, here’s a secret ~ it’s super easy, and you can make a day ahead, if needed. It’s perfect for large gatherings and goes with just about everything!
It’s peach season in Texas! We had a late freeze, so the peaches are sticking to their stones. The taste was not effected – they are sweet & fragrant. Just perfect for this simple galette. Glad I grabbed some of these beauties.
I made this yummy bowl of oats using the homemade almond milk recipe I created a couple of weeks ago. This nut milk is rich and creamy, and really brought my oats to a whole new level. Just added bananas, strawberries, coconut flakes & cacao nibs. Finished it off with some almond butter and bee pollen. Yum!
This potato salad always gets rave reviews! It has simple ingredients that make it a perfect side dish for any grilled or smoked meats and chicken. I use a food processor to chop the veggies, which makes it super easy to prepare. And, since we are getting into the summer grill season it’s a perfect time to share this oldie, but goodie!
Years ago, I went to a pot luck and one of the neighbors brought this divine concoction. I wanted to dive in that darn bowl after my first bite. You will want to do the same thing – it is so luscious and creamy. Do not make this for 2 people. YOU WILL EAT THE WHOLE THING. You have been warned.
After a long day, I deserved to sip this lovely cuvée. The Bending Branch website describes this red wine as follows:
This red blend from the Texas Hill Country was aged over 36 months in 20% new American oak, w/the remainder in neutral French & American barrels. The 2014 Estate Cuvée comes on w/a nose of cherry pie & candied violet, and a translucent magenta color that belies its depth. Laser-focused tart red cherry flavors mingle seamlessly with eucalyptus, cassis & subtle white peppercorn.
I could not have described this delightful red any better. You’ve got to try it!
This light milkshake celebrating the Kentucky Derby is life changing! It’s made with light chocolate & butter pecan ice cream & fat free whipped cream. Kentucky bourbon, optional. The race is only 2 minutes, but it will take you at least 4 to drink up this shake! Enjoy. I’m off to the races!
A couple of weeks ago, Ellie’s Best asked me to try their “Bigger Better Nut Milk Bag. They were also kind enough to send a package of their Wild Sweet Raw Almonds. I was excited to try making my own almond milk because I was hoping to make a product that was thicker and more flavorful than what I am able to purchase at my local grocery. Plus, I just like the challenge of trying something new. Y’all, this was not a challenge at all. It was so easy! And, I was able to adjust the recipe to our taste. Check out my version. We love it!
Chicken on a Stick is a Fiesta phenomena! Every year, during the 4-day run of A Night In Old San Antonio this booth sells 30,000-40,000 of these skewers. Can you say long lines??? My version is oven-baked, instead of fried, & it’s hubs approved. You know…it’s one of those dishes where is says “this is good” over & over! Oh, & no lines w/my version! Viva Fiesta!
This is one of my favorite desserts to make when preparing a special dinner. It’s showy and requires a lot less effort than you might initially think when perusing the recipe. Granted the recipe is a bit lengthy, but it is for both the cookie tacos and the white chocolate sauce. Don’t be intimidated – it is actually very easy to make both items. You just need to be organized. I recommend making the cookie taco shells the day before you plan to serve them.
So a bit about this recipe… My mom gave me a cookbook back in the late 1980s – Southwest Tastes, by Ellen Brown. It was a compilation of recipes from the PBS series, Great Chefs of the West. There were several well know chefs from San Antonio highlighted in the book; thus, the reason for my mom’s thoughtful gift. Although this cookbook is no longer in print, the recipes are timeless. I have made just about every recipe in this cookbook and it was really responsible for my culinary education. My mom taught me the basics and set the foundation. This cookbook took me to the next level.
