My favorite burger is called the Nanny Goat at Rodeo Goat in Ft. Worth. Lettuce, tomatoes, onions, goat cheese, and a little garlicky herby mayo. Best burger ever! They serve them with sweet, hot bbq chips. If you find yourself in town, you should go!
I love creamed spinach alongside steak. And I love spinach artichoke dip. And now Costco sells this amazing artichoke jalapeno dip. I married all those together as the inspiration for my side dish for my hubby’s 50th birthday. We were all in love with it. And now I can’t quit making it, so I thought I’d share with you lovely people.
#CVG #ConstantlyVariedGear #TTSL #ThickThighs Save Lives
I’m so excited! I won this darling hoodie for healthy recipe contributions for the month of August from my favorite active wear and crossfit programming company, Constantly Varied Gear. Silky soft, lighweight, warm, and cozy! I’m ready for leggings, hoodies, fire pit time, and warm mugs of deliciousness!
I post two or three meals a day on there. Certainly keeps me busy! Right now, we’re in the middle of an 800 gram per day produce challenge. I saw a few people worrying out loud about budgetary concerns with the 800 gram challenge. This should totally be for everybody. So, I thought I’d focus on really pocket friendly produce plates for a few days. Tofu, carrots, and celery are way cheaper than McDonald’s! 😀 Buffalo wing tofu and veggies with homemade gorgonzola dip and roasted sweet potatoes. Yummy as heck and there’s 574 grams of produce on that plate.
We have a killer BBQ place in Dallas called Pecan Lodge. It’s the number two place in the state after Franklin’s down in Austin, but man is it close! Pecan Lodge is famous for a dish called The Hot Mess. Jumbo sea salt-crusted sweet potato, South Texas barbacoa (shredded brisket with southwestern seasoning), chipotle cream, cheese, butter & green onions. I like to do an at home version. Hope you love it!
Garlic and Herb Pork Tenderloin is one of my favorite back-pocket recipes. It only takes a few minutes to get it into the oven or grill, and then it cooks really quickly. It’s fabulous for stress-free entertaining or just a regular Monday. It’s really lean meat, lickably delicious, super fragrant, and couldn’t be easier. I got it into the oven post-workout, and let the oven do the work while I showered. Lunch was ready when I was! I made two of them. We had the first for lunch with garlic and dill roasted carrots, and saved the other for lunch the next day. I’ll show you what I did with it!
Need a fabulous and easy party appetizer? Or an Apri-tizer? I’ve got you! Turkish apricots are one of my favorite things.
Jon Bonnell has a restaurant in Ft. Worth called Bonnell’s Fine Texas Cuisine, and it is outstanding. Everything. My husband and I have gone for many anniversaries and finally went there for a Christmas week outing with our girls last year. One is the appetizers is Texas Bruschetta – chips instead of bread, of course. It arrives with 4 small things to try, like Texas tapas – Savory herbal goat cheese, avocado and pecan relish (like guac), salsa, and caramelized sweet Texas onions. I’ve been playing with goat cheese dips ever since that first time. Here’s the result.
My favorite brunch place in Ft. Worth is Bird Cafe. *Amazing* food and it has a bit of a New Orleans feel. If you’re ever in town, it’s a must-do! They have a dish called “The Mother and Child Reunion”. <I know!> Sick joke but amazing dish. Fried chicken and a poached egg over chili cheese grits with a spoonful of bacon gravy. This is my healthy spin on that.
Ching-He Huang teaches a beautiful salad in Ching’s Everyday Easy Chinese where she combines tomatoes with plums and pears, and grates salted plums over it and dots it with basil. Tomatoes and stone fruit?! Yeah. It’s amazing. I have played with so many variations on that. My salad’s quite different from Ching’s, but hugs to Ching for the inspiration! She has so many cool veg dishes. I can’t wait to make it again when the peaches on our tree are ripe. They’re little but sweet and a gorgeous vibrant orange. This salad is killer as a BBQ or grill side dish! Read More
Broccoli Soup. This is my favorite thing to make in the Instant Pot. The original recipe was from The Healthy Meal Prep Instant Pot cookbook. I loved the concept, but it was unseasoned and light on produce. My version tastes a lot like that mall restaurant we all used to know and love, Olga’s. If you know that name, you were probably a teenager in the 80s, too! LOL!
I’ve made two batches in a row a few times so I can fill a few Mason jars to find in the fridge later. So good! Read More
When my husband handed me a gift on our first Christmas together, I unwrapped it to find a cookbook, looked up and glared at him, and he ducked a little, laughing, “No! Open it up!” Tickets to Phantom of the Opera. Five years later, when our baby was tiny, and we decided I’d stay home with her, I was suddenly responsible for all things domestic with absolutely zero interest in cooking or cleaning anything. None. Then everyone in the playgroup started watching Rachael Ray’s 30 Minute Meals. She made everything look fun, doable, and yummy, and suddenly we were all cooking and doing a nice job of it. I’m so grateful that we all had her. I stumbled across this book and ordered it in a rush of nostalgia. I don’t watch daytime tv anymore so I had no idea what she’s been up to or what to expect. But now I can help you with that!
Rachael Ray 50 is filled with Rachael’s essays, a memoir of her life so far, and those are dotted with 125 recipes that mean something to her. Some of them are quick, but she’s not limiting herself to speed meals here. The pasta puttanesca was the only one that I remember from her early days. I flagged so many that I need to order more post-it notes! I’m really glad she made this one a hardcover, because it’s special.
The book is broken into three sections: Family, Friends, and Work.
I’m going to share her recipe for Baked Ricotta and Roasted Grapes with a Balsamic Drizzle. It’s like a savory cheesecake. It’s easy, delicious, and beautiful – perfect for all the upcoming holidays! Please note that there are two asterisked sub-recipes after the recipe that you’re going to want to deal with first, so that you’re just ready to go!