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Archive for the 'make and store recipes' Category

Key Lime Pie is my father’s favorite dessert, so I made it for his birthday last week.  I’ve been through a variety of bottled key lime juices over the years.  Between being hard to come by and inconsistent, I decided to give this a go with fresh key lime juice.  Key limes are those teeny […]

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Awhile back, my sisters and I dined at the Lark Creek Steak Restaurant.  It happened to be Allison’s birthday, so our over enthusiastic waiter brought us each a butterscotch pudding for dessert.  We all enjoyed it, and I decided to attempt a version for Thanksgiving.  One of my favorite things about eating out is trying […]

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Turkey Chili is new to my repertoire this year, but it has been extremely well received by both family and guests.  I like that this one serves equally well as leftovers both in taste and presentation.  Plus the bonus of it being a one pan, one dish meal. Chili, like tortilla soup, seems to be […]

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Cold Snap!  So tonight we had one of our all-time favorite comfort meals, Bob’s Chicken.  We concluded our meal with my personal favorite dessert, crème brûlée.  (Though molten chocolate cake takes the second place position with the slimmest of margins.)  I’m not thrilled with the picture quality for this recipe, so I’ll definitely be making […]

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Fall is fleeting, and winter is closing in on us.  One of my favorite things about this part of the year is most people consider it acceptable – even gratifying – to eat soup at least once a week.  National Soup Swap Day will be somewhere towards the end of January.  I’ll be hosting one […]

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Cannellini Beans are ubiquitous this year.  I’ve been talking to anyone who will listen about this years food trends.  Reading as many food lits as I do, each year seems to garner ingredient trends.  This year I see cannellini beans everywhere, along with smoked paprika – well smoked things in general.  I’ll remember more later, […]

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Is this technically even a pesto?  Or just a texture similar to pesto involving pureed nuts, herbs, garlic and veggies.  I don’t know.  It seems in essence pesto generally refers to basil, pine nuts, garlic and olive oil, but has been expanded to include about a billion other things to create gourmet accouterments.  This recipe […]

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My sister had the recipe for college chicken casserole on an index card in her recipe box.  The original source was a Cooking Light magazine issue from May 1998.  Some time during the last decade, her index card was spilled on and only partially legible.  Luckily, nearly everything survives on the Internet.  I found a […]

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When trying to recreate a recipe, it’s probably a good idea to have tasted it sometime in the last decade.  I have this glorious memory of the Beef and Barley Soup served at the Madrigal dinners in my high school.  I was a lowly serving wench back in those days, kept out of the kitchen […]

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Wow!  Look at those crisps!  When deciding what to serve with French Dip Sandwiches, my mind kept wandering to Houston’s Best. Sandwich. in. the. Free. World.  I love the teeny, tiny, crispy french fries they serve as the side dish.  In fact, Houston’s is one of only two places I even eat french fries.  Steak […]

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