Articles Tagged entertaining

grilled leg of lamb_web

Bluebonnets are in full bloom, every patio is overflowing in Dallas, and the smells of mesquite hitting the fire are wafting threw the air…spring is officially here! I’m crazy excited and have been digging in the garden every chance I get. I’ll probably kill everything off by summer but for now things are bloomin’. I’m not much of a gardener. I mean I love it but I have yet to get into a grove where I don’t kill off everything by July. Hopefully, I’ll figure organic gardening out by the time I’m 6o. That’s the goal. I’ve given myself plenty

Pistachio Lamb Chops with Cherry Port Sauce

Last month I asked you on Facebook and Twitter what you wanted me to cook for Valentine’s Day. It was a 50/50 split between lamb chops and scallops. I picked Seared Scallops on Shaved Brussels Sprouts and Pancetta and although it was fabulous the 5o% of you who wanted lamb let me have it! Hey, I’ve got no problems with cooking two Valentine’s Day meals and neither was The Husband! See, we both have jobs in the food industry and since most holidays revolve around food we always have to celebrate before the actual holiday. No worries though, that just

beer braised bison tacos

Beer Braised Bison Tacos

13 | January 21, 2014

Tacos, Tacos, Tacos. I could eat them everyday of my life. I’m from Texas and we love our tacos so, the fact that I could go every single day eating some form of a taco is not a surprise. Al pastor, brisket, ground beef Tex-Mex, bean and cheese… it doesn’t matter just put a few on my plate. I make some pretty mean beer braised carnitas, a recipe I’ve been meaning to share with you, and it occurred to me the other day while I was watching my daughter dive into a bison hamburger, why not take my carnitas recipe

charcuterie_web

Ready to go beyond the classic cheese plate at you next party? Maybe this New Year’s Eve is the time to step things up a bit with a fabulous and stunning charcuterie board! What’s a charcuterie board you ask? A charcuterie board is the cured meat version of the cheese plate and I believe every party should have one! Seriously, it’s hands-down the easiest and most impressive appetizer for any get-together or cocktail party. All there is to an EPIC charcuterie board is a variety of cured meats, something pickled, maybe a little pate, and a few dabs of bold flavors.

cheese plate

The Perfect Cheese Tray

80 | December 13, 2013

Cheese trays are a weekend tradition at my house. I didn’t grow up this way and my mother still thinks I’m a bit of an odd bird for always having one out before dinner when company comes but I think it’s the perfect way to great a guest. A bite and a glass is what you’ll be offered when you enter my house. So, come one and come all — just don’t all come at once. With the holidays in full swing and parties being thrown this way and that, it’s the ideal time to brush up on our cheese

Rosemary and Garlic Roasted Pork Loin

Rosemary and garlic go together like Christmas and cookies — it’s hard to have one without the other. When I’m cooking a simple meal with no fuss I usually rely on these two flavors, mostly because I have a rosemary bush by my garden gate that’s about to overtake the neighborhood. In all seriousness, if you’re ever in need for a flavorful dinner but are stuck in a rut, rosemary and garlic are two flavors that can boost up practically anything from fish (try rosemary and garlic roasted salmon), to meats, and even vegetables. Here’s one of our favorite simple

sweet potato pie

Sweet potato pie always conjures fond memories of my grandmother. Not only was it her favorite pie but she also asked me to make it for her every Christmas. She would have her own pie as my grandfather was known for hiding the holiday pies and hording them for himself. Sweet potato pie is also my husband’s favorite so you can imagine how often I make this. Creamy, sweet, and full of holiday spices, Sweet Potato Pie with Maple Bourbon Whipped Cream is beyond a classic. I wrote this recipe for KitchenAid. Jump on over to their blog, KITCHENTHUSIAST, for

Hard Cider Brasied Turkey Thighs and Apples

I’m a little obsessed with fall — it’s my absolute favorite time of year! Unfortunately for me, summer has decided to stick around a little longer in Texas and it looks like fall is never going to get here. What’s making my yearning for fall even worse is the amount of fall and holiday recipes I’m having to develop for clients lately that and pumpkin EVERYTHING just exploded on Pinterest. ‘Tis the season I guess! So, I’ve decided to do a rain dance in the form of cooking fall meals. I even dreamed of pumpkins last night. “If you build

Seared Pork Tenderloin with Sage Carmalized Mushrooms and a Blackberry Red Wine Reduction

Have you ever had a dinner so good you literally licked your plate clean? I don’t mean as an expression — you actually licked the plate clean! I did the other night but thank goodness I was in my pjs at my own dinner table and not at a restaurant. The inspiration for this meal was a 2009 Domaine La Milliere VDP Vaucluse Rouge, a Syrah-Merlot blend from the Rhone Valley in France. This Syrah/Merlot blend is an earthy one that’s slightly spicy with notes of cherry, blackberry, and coffee. It paired wonderfully with the pork, mushroom, and sage flavors in

grilled shishito_main

If you live in Dallas, you will have noticed a trend among chefs — and no, it’s not how many different foams you can add to a dish or the ten thousand ways to make a flatbread.  It’s shishito peppers. These mild and flavorful peppers are all over town, popping up on menus faster than Tony Romo can loose a football game and for good reason. They’re amazing little appetizers that wake up your tongue and tell your belly that something good is about to happen These little devils might look hot but I promise you they’re not, well you

burrata sauteed tomatoes

In Once Upon A Time time, I was in the land of Chicago, ever heard of it? I was there for a whopping two days and most of those days I was working. But on one fateful night I was able to venture out a whole two blocks from my hotel room. Of course, I got lost because this Texas girl did not understand the whole street on top of another street thing they’ve got going on there. Thankfully, I found my way to a fabulous restaurant, The Purple Pig. I was not alone that night as two amazing ladies

cherry_chipotle_pulled_pork

How many times have we made pulled pork in a slow cooker? If there was a country called Slow Cooker, pulled pork would be it’s national dish. It’s the ultimate slow cooker recipe and with such a big title to carry, sometimes it slips and falls right into the boring category reminiscent of my Developmental Economics class in college. A class that was so dreadfully boring I don’t even remember if I passed it. Fortunately, there’s hope for our beloved slow cooker pulled pork and it comes in the form of this sinfully angelic recipe. This delicious sweet and spicy pulled