Cultus Lake Mac & Cheese traces its roots back to an annual family vacation just outside of Bend, Oregon, which become a tradition with our kids that “no parents were allowed” in favor of time with their cousin, aunt, and grand parents. While that summer vacation ended during COVID, this mac and cheese recipe lives on.
Read MoreWho doesn’t like Smash Burgers. What follows is a simple and straight forward approach to making these burgers. If you like Smash Burgers, you may also be interested in our recipe for Fat Burgers.
Read MoreEasy Saturday Chili is my go to chili recipe, which works for our whole family since I can level up or down the heat by modifying a few of the ingredients—jalapeños and Frank’s Red Hot Sauce. Most Texans frown on the thought of adding beans to chili. But if you promise not to tell anyone, a can or two of kidney beans won’t hurt this recipe.
Read MoreIf soup could brag, this one would. Creamy base, tender chicken, and enough rice to actually fill you up.
Read MoreGrowing up, we would have English Pancakes on the weekends. My grandmother’s family was from England, and my mom had these as a child too. The powdered sugar and bit of lemon juice made them seem like fancy crêpes, though the recipe is super simple and cooks up quickly.
Read MoreThis recipe was created after a venture to make a new, non-boring stuffing recipe without eggs - not a fan of them in stuffing. This recipe combines a couple recipes found online with some of my favorite ingredients added. The use of croissants is key! It is a hearty side dish that can work as a main.
Read MoreFall pear salad is a delightful and refreshing dish to serve when the heat of summer wears off. Candied pecans and red onions create contrasting flavors that complement the pears.
Read MoreHarvest pork is a nice dish to make in the fall or winter as it serves a hearty combination of meat and vegetables. The addition of rosemary creates an amazing flavor combination.
Read MoreWhile brisket is the keystone meat in Texas BBQ, pork ribs (baby back ribs or St. Louis spare ribs) are also serious BBQ meat. I have tried several ways of cooking ribs, including the ubiquitous 3-2-1 ribs method and have landed on the 3-hour rib method by Chef Eric Gephart. As he said, “3-2-1 takes too long.”
Read MoreThis recipe is inspired by a boutique Italian restaurant in Dallas, which serves my favorite Caesar salad. The combination of the red peppers and garlic in the Caesar dressing on crisp romaine lettuce is wonderful. Adding Everything Bagel seasoning takes the salad to new levels.
Read MoreOne of my favorite restaurants in Dallas (Hudson House) serves a spiced pickle as an appetizer along with the main dish. We attempted to recreate the recipe using four different types of seasonings — Cayenne, Cajun, Old Bay, and Paprika. Old Bay was the clear winner. Ideally, serve the half-pickle slices cold and garnish with chives and red chili flakes.
Read MoreThis recipe is a surprisingly good side dish with minimal ingredients and effort. The inspiration for this recipe is an “everything bagel wedge salad” served by our local favorite restaurant Cedar & Vine. Also, I absolutely love the combination of flavors in everything bagels, so I experimented with the idea that this flavor profile would be equally good when using potatoes instead of bread. This one really delivers while remaining simple to make.
Read MoreGood chicken wings are hard to beat as a sports watching appetizer or meal. In creating this recipe, I was looking for crispy wings without deep frying or battering the wings. Both taste great, but I was aiming for something reasonably healthier and more paleo. “Game-Winner Chicken Wings” is my best approach to crispy, spicy, and somewhat healthy chicken wings.
Read MoreI have experimented with dozens of chili recipes over the years. This particular one appeals to a wide variety of tastes and has room to accommodate folks that like hotter chili or somewhat bland chili. Also, this recipe being originated in Texas is without beans, but you certainly can add kidney or pinto beans to this recipe. Just don’t tell anyone.
Read MoreThis recipe is inspired by on of our favorite Tex-Mex restaurant chains in Dallas. These potatoes go great with fajitas, any other Tex-Mex food, or even as a standalone side dish. The light dusting of chili powder and red pepper flakes are what make these potatoes standout.
Read MoreWho doesn’t think bacon makes everything taste better? Well, that’s certainly the case with this Brussel sprouts with bacon recipe. This dish pairs well with a variety of meats, particularly during the cold months. While it tastes great — and for some making Brussel sprouts bearable — the process tends to make your house smell like bacon all night.
Read MorePan sautéed mushrooms are a great side dish to pair with steak and other meat entrees. The mushrooms are easy to make and can cook while you are preparing your main dish. They can also sit in the pan and be easily warmed up when it is time to serve the whole meal. The additional of garlic and green onions enhances the flavor.
Read MoreThis entree has a something for everyone: ground beef for the meat lovers, a generous portion of vegetables in the form of bell peppers, and a wonderful surface for adding all kinds of cheese and sour cream. It’s also a modern take on the 1980s classic Manwich or Sloppy Joes, replacing the bun with a bell pepper. Spending on the sloppy Joe sauce of choice, this kind be a paleo friendly dish.
Read MoreGrilled asparagus is one of the easiest recipes in this book. I don’t know the reasons why, but asparagus on the grill is so much better than steamed, boiled, baked, or sauteed asparagus. All it takes is salt, pepper, Avocado oil, and asparagus over an open flame on a grill.
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