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I am the "appetizers for dinner girl" or "appetizers for breakfast girl" or "appetizers anytime girl". These pear and brie croissants are easy to make and are good for pretty much any time of day or night. I made these during the holidays when I did not feel like fussy cooking. INGREDIENTS 2 Fresh Pears - peeled and chopped 1/4 Cup Brown Sugar 1 Teaspoon of Rum 2 Tablespoons of Melted Butter Store Bought Croissant Dough (Such as Pillsbury) 1 Block of Brie Cheese Apricot Jam DIRECTIONS Preheat oven to 350 F. Peel and chop pears. Toss pears in 1/4 cup brown sugar, 1 tablespoon of rum and 2 tablespoons of melted butter. Separate store bought croissant dough on a non-stick cookie sheet. Spread a layer of apricot jam on each croissant dough. Top each croissant with a slice of brie cheese. Top the brie cheese with a spoonful of the pear mixture. Roll-up each croissant at the wide end and bake at 350 F for 10-12 minutes. #holidayappetizers #holidayfood #holidays #pear #brie #briecheese #croissants #pearbriecroissants #appetizers #breakfast #brunch

Every once in a while I come across a recipe that is an instant classic. This recipe is modified slightly and can be made vegan or for meat eaters. This is so good that I actually made it again after New Year's Day because I was craving it. This from a girl who is not a fan of collard greens. Interestingly, two of the Southern foods associated with New Year's Day - black-eyed peas and collard greens - are not on my top 10 list. In the case of black-eyed peas, more like the bottom ten. This dish has such a great sauce that you will forget that greens are even on the menu. My dad does not like spicy food, so I added the Thai sweet chili paste and red pepper flakes to my dish after cooking. If you like spicy, I would include the red pepper flakes and even a chopped jalapeño to give it some added pizzazz during the cooking process. For the Coconut Milk, I use Goya and you can get a 6-pack on Amazon, which is great if you are looking to add more vegetarian meals in January. I like the Thai Kitchen brand for the sweet chili paste. As an Amazon Associate I earn from qualifying purchases. #CommissionsEarned I made this for my dad with smoked sausage. The saltiness of the smoked sausage paired perfectly against the nutty sweetness of the sauce. You will want to make this over and over! INGREDIENTS 2 Bunches of Greens (I used a mix of kale and collard greens) 1-1/2 Cups of Cherry Tomatoes 1 Can of Coconut Milk 1/2 Cup of Creamy Peanut Butter 2 Tablespoons Tomato Paste 1 Teaspoon of EVOO 1/2 Yellow Onion 1 Inch of Fresh Ginger, Peeled and Minced 1 Clove of Garlic 1 Teaspoon Turmeric Dash of Sriracha Salt and Pepper to Taste OPTIONAL INGREDIENTS 2 Cups of Smoked Sausage Cut Into Crescents Red Pepper Flakes Fresh Jalapeño Pepper Seeded, Chopped and Minced Thai Sweet Chili Paste to Taste If using smoked sausage, brown it in another pan before serving. HOW TO MAKE Wash and de-stem your greens (or buy a package of precut and washed mixed greens like I did). Heat a skillet with high sides over medium high heat. Add oil, onions and garlic and saute for 2 minutes. Add tomato paste, ginger and turmeric. Cook until onions are fragrant and soft. Add the peanut butter and coconut milk and stir to combine. Add sriracha, red pepper flakes and jalapeno if making this extra spicy. Add salt and pepper to taste. Add greens and stir to combine. Lower heat, cover skillet with lid and simmer for 20 minutes. Remove lid and add tomatoes. Cover and simmer for another 10 minutes. Taste and adjust spices if needed. Serve greens over rice or cooked corn bread. Top with smoked sausage and an extra dash of the Thai red chili paste or sriracha.

I love short ribs! They are the ultimate one pot meal. This recipe is a very simple but delicious way to make them. The portions are for 2 people, but you can double or triple this if you are serving a family. I served them over a parsnip puree - which was divine! INGREDIENTS 1 Tablespoon Olive Oil Salt and Pepper 1-1/2 Pounds of Beef Short Ribs 1-1/2 Cups of Chopped Onions 1 Cup of Chopped Celery 1 Cup of Chopped Carrots 1/2 Head of Garlic 1/4 Cup of Chives 2 Sprigs of Fresh Thyme 1-1/2 Tablespoons of Tomato Paste 1 Cup of Dry Red Wine Beef Stock to Cover The Short Ribs (About 3 Cups) HOW TO MAKE Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season ribs on all sides with salt and pepper. Sear the short ribs in batches on all sides until evenly browned (about 8 minutes). Transfer ribs to a large plate. Reduce heat to medium and add garlic, cut side down and cook 1 minute. Add onion, celery, carrots and season with salt and pepper. Cook until vegetables are softened - about 5 to 10 minutes. Add tomato paste and stir until vegetables are well coated. Cook until tomato paste starts to caramelize - about 2 minutes. Add red wine and scrape up any browned or caramelized bits with a wooden spoon. Let simmer for 2 minutes. Pour in beef stock to cover and add thyme. Using tongs, return the short ribs to the pot. Add more beef stock if you need to so that the ribs are fully covered. Bring to a simmer and then transfer to the oven. Cook in the oven until meat is falling off the bone for 3-1/2 to 4 hours. Once the ribs have cooked until done, remove the pot from the oven and the ribs from the pot with tongs. Using tongs and a fork, remove meat from the bone and serve over polenta, mashed potatoes, or pureed parsnips (my choice).

It's Almost Thanksgiving! Today I decided to figure out my menu for Thanksgiving. I always try to make something different each year. This year, I'm trying out a Brussels Sprouts Gratin recipe and I'm doing a riff on my mom's brandy pecan pie using a locally made Coconut Pecan Bourbon from Texas Ranger. I happened upon the Texas Ranger brand at a food festival in San Antonio and it's seriously one of my new favorite decadent things. The holidays are my Super Bowl for cooking and I like to challenge myself each year to bring it. The one thing that I like to do that really helps me out is start researching new recipes before Thanksgiving and then dividing them up between Thanksgiving, Christmas, New Year's Eve and New Year's Day. I am a marketing consultant and full-time caregiver to my Dad, so planning is a must. Also, because of my dad's age and condition, I have to think about dishes that he can easily chew. This narrows down the options for dishes and makes me more thoughtful about what will be on the menu. I will serve a Texas wine with the turkey dinner. This year, I am going with a 2020 Roussanne Reserve from Hilmy Cellars in Fredericksburg, Texas. In addition, the sweet potato casserole on the menu will use a Charred Pineapple Bourbon sauce from local vendor Fischer & Weiser. I'm all about supporting and curating as many local finds as I can for holiday meals. The stuffing, pie and deviled eggs will be a nod to my mom who passed away last year. These were always on her menu and there's no point in messing with perfection. Thanksgiving is my favorite holiday, largely because of the meaning behind it. It's important today more than ever to recognize and be thankful for friends, family and the blessings in our lives. I intend to make a plate for a few local seniors in my area and let them know that they are thought of on this holiday. What are your plans for the holiday and what's on your menu? Let me know -- I love to trade recipes.

Summer always makes me want to eat veggies. In fact, pasta salad (coming in a future post), is one of my fav summer dishes. Sometimes on a weeknight, I am not super hungry. This dish is light and is a great main and side dish for chicken or fish. Put a pot of water on medium high heat to boil. Start by thinly slicing one yellow squash and one zucchini. Add garlic, salt and pepper. Add a dollop of store bought pesto. I like to add a touch of water after it's sautéed and put the lid on the pan and turn the heat from medium high to low to simmer. Add pasta to the boiling water. Reserve 1 cup of pasta water. Once the pasta has boiled, drain it and then add the squash to the pasta and turn off the heat. Add a good dollop of goat cheese and a solid tablespoon of parmesan with a touch of reserved pasta water to the pasta. Adjust salt and pepper. Plate and enjoy!

A new take on an Italian classic I made this recipe the first time with only cranberries. This time I did a 50/50 blend of cranberries and blueberries as a pre-July 4th tribute. 3/4 cup extra virgin olive oil plus extra for the pan or use PAM. 1 cup all-purpose unbleached flour 1/2 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon sea salt 3/4 cup sugar 3 large room temperature eggs Finely grated orange zest 1/4 cup whole milk 1 teaspoon vanilla extract 1/2 cup thawed frozen cranberries 1/2 cup fresh blueberries Heat the oven to 350 degrees and position rack in center of oven. Oil a fluted rube pan and dust with flour. Whisk the flour, cornmeal, baking powder and salt together in a medium bowl. Whip the sugar, eggs and orange zest on a medium high speed with a mixer. Don't leave out the orange zest. It makes all the difference. Gradually beat in the oil. Continue whipping until mixture is thick and pale for about 3 minutes. Reduce speed to low and gradually blend in dry flour blend. Add the milk and vanilla and mix to combine. Fold in the cranberries and blueberries. Scrape mixture into pan and smooth the top. Bake at 350 degrees for 50 minutes. Let the pan cool and then run a knife around the edge of the pan to loosen the cake. Invert the cake onto a plate and sprinkle generously with confectioners sugar.

My Kind Of Sunday Breakfast This recipe is super easy to make and is delicious for dinner or breakfast. Start with baby Yukon gold potatoes. To speed up the cooking time, I prick them with a knife and microwave for 1 minute. Take them to a cutting board and chop them. Add olive oil to a pan over medium high heat and preheat the oven to 435 degrees. Make sure you have a rack on the upper most rung and use an oven safe pan. I also like to add a little Country Crock plant based butter for flavor. You can also use regular dairy butter. Add the potatoes to the pan with chopped red onion and garlic. Reserve some red onion. Add salt and pepper. Rough chop some cherub or grape tomatoes and add those to the pan. Reserve some chopped tomatoes. Next grab your eggs. I use about 5 eggs and swirl them in with the potatoes, onion and garlic. Top the mix with a Mexican cheese blend and put on the top rack of the oven. While the egg mixture bakes, chop up some avocado. Remove from the oven after about 8 minutes. It cooks fast. I actually like to have mine inside a tortilla. But it's also great served plain on a plate.

A big mash up of meat, potatoes and vegetables I needed to make an easy dish that was soft for my dad to eat. As I scoured the web for ideas, Shepherd's Pie popped up. This rendition was a bit of a kitchen sink version, with a Southwestern flare. I gave it my last name and my Texas flare. I started with a basic mashed potato and ground beef sautéed with onion, garlic, carrot with beef stock, tomato paste, Worstershire and a dash of wine. I added cumin and chili powder for a taste of Texas. I topped it with a Mexican cheese blend and dusted it with breadcrumbs. Then baked it at 350 in the oven for 30 minutes. Some recipes tell you to bake for an hour, but one of the pitfalls with this dish is that it can be very dry if you bake it too long. There's nothing worse than dried out mashed potatoes. I served it with a red blend. This is a great weeknight meal and it freezes well. #meat #potatoes #shepherdspie

Every Easter since I moved back to Texas, I baked a ham. Mainly because my mom loved ham. This Easter I decided to break with -- and keep with tradition. The break came with the replacement of the ham with the Raspberry Chipotle Pork Loin. The keeping with tradition was the addition of my mom's recipe for Spinach Artichoke Dip and my annual Baked Corn. So, let's start from the top. The Raspberry Chipotle Pork Loin is a super simple recipe that will impress your friends and family. I had two friends visiting from California this Easter -- one of them I went to junior high and high school with. They loved this dish! Here's what you need: Fischer & Weiser Roasted Raspberry Chipotle Sauce. https://www.albertsons.com/shop/product-details.960152488.html You can also find this sauce at H-E-B. Use the Adam's Sweet Pork Rub all over the Pork Loin. https://www.heb.com/product-detail/adams-reserve-sweet-pork-rib-rub/2137036 Score the pork loin and cut slits in the top and sides. Put garlic cloves, rosemary and thyme sprigs in the pork. Add salt and pepper and the sweet pork rub. Sear it on all sides in a pan with olive oil. Roast for 40 minutes at 350 degrees. Remove and baste with the Raspberry Chipotle sauce and butter for an additional 5 minutes. I added a few fresh raspberries to the sauce. That's it! Recipe below from H-E-B. https://www.heb.com/recipe/recipe-item/raspberry-chipotle-pork-loin-roast/1402817901150 Mom's artichoke dish is a combination of spinach, artichoke hearts, mozzarella, parmesan, sour cream, mayo and cream cheese. The asparagus was roasted in olive oil, parmesan, salt and pepper. Finally, I made simple deviled eggs with mayo, sweet relish and paprika. The baked corn is an easy dish that's always a crowd pleaser. https://www.allrecipes.com/recipe/9069/baked-corn/ The hardest thing about this dinner was the choice of wine. I went with an off-dry red blend from Hill Country Wineworks (a local winery). I chose Finn - a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot. It went perfectly with the meal. https://www.hcwineworks.com/product/ I hope that you had a blessed holiday weekend with your family and friends. Let me know what you made for dinner. #pork #Easter #Easterdinner #bakedcorn #artichokedip #spinachartichokedip #deviledeggs #roastedasparagus #redwineblend #Texaswine #cabernetsauvignon #cabernetfranc #petitverdot

This is a ridiculously easy recipe. I actually got this one from Giada DeLaurentis. https://www.foodnetwork.com/recipes/giada-de-laurentiis/mascarpone-mini-cupcakes-with-strawberry-glaze-recipe-1947593 This Valentine's Day I feel like I'm making up for being a hermit at Christmas. I could have made brownies or chocolates, but I am so glad I chose this recipe to make for my dad and my neighbors. The cupcake is light and creamy and the strawberry glaze icing isn't overly sweet. It's the perfect topping to a little treat. When I first started cooking, I baked. I found it easier since all portions are measured. These days I don't bake as much as I would like. Special occasions bring out the baker in me. I also have a weakness for anything vanilla cream and strawberry. So this really put cupids bow in the right spot. If you are looking for an alternative to chocolates, with a wink and a nod to Valentine's Day, this is the perfect recipe.

In memory of Mom this year When I was growing up, my mom made a few key dishes: artichoke dip, deviled eggs, amazing dressing for turkey, Martha Washington chocolates at Christmas and her brandy pecan pie. This year was particularly tough for me at Thanksgiving. My mom loved the holidays. Any excuse to celebrate with food and gifts made her day. I knew that I would have a hard time with this year's holiday, so I scaled back this Thanksgiving. I made the essentials: Turkey, Dressing, Baked Sweet Potatoes and my mom's famous brandy pecan pie. It's deceptively simple to make: 1 refrigerated or frozen pie crust (I prefer the refrigerated roll out kind) Chopped pecans (about a cup -- and you can top with pecan halves if you like) 1/2 teaspoon salt 2 tablespoons butter 1/2 cup whipping cream 1/2 cup dark brown corn syrup 1 teaspoon vanilla 1/4 cup of brandy 3 eggs 1 cup sugar In a small mixing bowl, beat the eggs, butter, sugar, syrup and whipping cream. Stir in vanilla brandy and pecans. Pour into prepared pie crust in pie pan. Bake at 350. I make this the night before Thanksgiving, to save some time. It is unbelievably delicious. The perfect end to the perfect Thanksgiving meal.

Cacio e Pepe Cups One of my great weaknesses in life is pasta. I could literally eat it for every meal, everyday of the week. When I make it as a main dish for dinner, I always make more than needed. If I have leftover pasta that hasn't been sauced up, I will repurpose it the next day for lunch or dinner. In this case, I made a delicious easy breakfast dish with it. Fancy But Fast This dish is super simple to make and your friends and family will be impressed with how pretty it looks. Combine pasta with a couple of eggs for binder and Parmesan cheese. I threw in some extra cheese, because, why not? In this case I added a blend of shredded Gruyere, Cheddar and Asiago that I had on hand. Grab your muffin tin and spray it with Pam. Bake it at 350 degrees for 15 minutes. And voila! Pasta, egg, cheese yumminess. Expand Your Horizons You can easily modify this and add other things to the mix like sautéed mushrooms, red bell pepper or a little pesto sauce on the top. You are the master of your muffin tin filled with pasta and eggs. If you can make an omelet with it, you can include it in the dish. The one thing that I would be careful with is sauce. I would add it after it's baked and still warm from the oven so that it doesn't get too moist and mushy. You want it to have some firmness and body. Viva Italiano! #Foodie #Cook #Eggs #Italianfood #Pasta #Pastaforbreakfast #Vegetarian #Parmesancheese #Eggsandcheese #Gruyere #Cheddar #Asiago #Parmesan #Pastaandeggs #foodporn #foodphotography #foodblogger #foodgasm #tasty #delicious #breakfast #brunch #comfortfood #comfortfooddiva