What ingredient makes every dish better? Bob probably thinks I'm going to say "ketchup" because I'm such a huge fan. But my vote actually goes to cheese.
Cheese takes everything from burgers to beef stew into extraordinary territory. Somehow, biting into that gooey goodness makes the world seem a better place. And nutrients like calcium, protein, phosphorous and others mean it can be healthy. (As if I needed an excuse to eat more of my fav!)
In Texas, we enjoy fresh zucchini year-round. So I'm all about finding new ways to prepare this green, cucumber-lookalike.
Here's one of our latest favorites. It's super simple because you need only seven ingredients. Actually, make that five - zucchini, tomato, Parmesan cheese, chives and olive oil - because the other two are salt and pepper. And they shouldn't even count!
Great for weeknights when you're short on time (like always!), this yummy, stovetop side or vegetarian main dish comes together in under half an hour. You just slice some zucchini and mix it with diced, fresh tomato and dried chives. Then sauté the medley in olive oil until the zucchini is tender crisp and has absorbed most of the tomato juice.
Then toss on some Parmesan cheese for an Italian-inspired treat. Anything but boring, it's a vegetable the whole family will adore.
When it's hot in Texas (like NOW), Bob and I love having main dish salads for dinner. They let us load up on veggies without filling our kitchen with heat.
This simple Mexican mixture is one of our go-tos. It needs only nine ingredients, makes a super easy supper and you can have it on the table in no time. Plus, this chicken taco-like concoction gets a nice kick from Catalina dressing and Tabasco (optional but we gotta have it) while Fritos give it an addictive crunch. We prefer using grilled chicken but you can opt for baked, boiled, deli or any cooked chicken you have on hand.
I've been making this delight for years, but only recently began including Shoepeg Corn in the mix. I have to thank my mom Patsy for that and for many of my best ideas.
You can't get away with serving plain ole black-eyed peas around our house. If I try, both Bob and I end up reaching for hot pepper sauce (reminds me of his dad John), Worcestershire sauce, chow-chow relish or maybe all three. You know we Texans love to spice things up!
While that can be quite yummy, this Tex-Mex spin on the southern favorite removes the need for any add-ins. Rotel tomatoes plus Tabasco, Worcestershire and Sriracha sauces give it a little kick. No Rotel in your area? Just substitute canned, diced tomatoes and throw in some green chilies.
Preparing this spicy side is simple and it takes only a couple of hours to cook. Just keep in mind that the dried peas need to soak in water for 8-12 hours first. That can happen overnight or during the day so long as you make sure the water covers them by several inches (you can't use too much). The peas swell and can dry out without enough water.
I have been addicted to salmon cakes since my days growing up in Arlington, Texas. Although she worked and had three crazy kids to chase, my mom Patsy made weeknights seem special by whipping up pan-fried salmon patties like these.
My spin on mom's classic recipe is one of our favorites for a light supper or Sunday lunch. I keep canned salmon in the pantry so we can have these anytime.
Bob and I love spicing things up with Sriracha. That hot and tangy red chili pepper sauce with a hint of sweetness gives ketchup, baked beans and this go-to chicken dip an addictive kick.
Talk about no work, this couldn't-be-easier dip comes together quickly and cooks in the microwave. I keep all the ingredients on hand because we're always in the mood for this warm and satisfying delight. You'll need some chicken, Rotel tomatoes with green chiles and Huy Fong Sriracha sauce with the rooster on the bottle. Plus, salsa, Tabasco, Velveeta, cream cheese, chives, cumin, poultry seasoning and garlic powder.
This is a great way to use leftover grilled chicken because you only need about half a breast. If you don't have grilled chicken on-hand, try boiled or deli white meat. Either way, start by steaming the chicken in the oven so it's easier to shred.
A few weeks ago, eight of my closest girlfriends and I hosted one of our best-ever baby bashes. I adore giving showers with these women because no one gets overwhelmed with work. This time, Shelley handled invitations. Becky tallied RSVPs while Terri tracked down the group gift and Bev planned the menu. Linda and Debbie transformed my dining room into a gray-and-yellow, You-are-my-Sunshine-themed wonderland. Everyone filled the table with fabulous goodies. And all I had to do was clean house, send Bob to the ranch (it's dove season so he was more than happy to oblige) and make this delicious dip.
With the shower set for Sunday, I whipped up my contribution Saturday to save steps on party day. I adapted it from an idea in Fine Cooking Appetizers: 200 Recipes for Small Bites with Big Flavor (The Taunton Press; November 2010). Overflowing with creamy goodness, this crowd-pleaser features yogurt, light sour cream, Parmigiano-Reggiano cheese and low-fat buttermilk spiked with herbs, garlic, cider vinegar and Tabasco for that kick we Texans crave.
Talk about simple. You just stir the ingredients together in a large bowl and allow at least 15 minutes for the flavors to blend. If you're like me and want to make it ahead, just stash this winner in the fridge till serving time.
At our shower, it looked pretty and proved a major hit plated with baby carrots (love that crunch!), grape tomatoes, celery pieces and pepper strips. You could also try asparagus, broccoli, cauliflower or just about any fresh veggie.
Bob and I had the family to lunch recently to celebrate my mom Patsy's birthday. Although I'm known for experimenting in the kitchen, I decided to play it safe and stick with tried-and-true recipes that I know everyone adores like this scrumptious squash casserole.
True to it's name, this classic has a big, bold flavor. Think crust-less quiche loaded with yellow squash, tomatoes, green chilies and oodles of cheese (my weakness). Ahhh! Plus, my spin on the Duke's famous egg-and-cheese concoction gets a nice kick from Sriracha sauce.
Want a delicious dip perfect for everything from backyard barbecues to game day gatherings? You have to try this sensational 7-layer Mexican dip.
It's one of my go-to party recipes. Besides feeding a crowd, this easy appetizer has an irresistible Tex-Mex flavor with just the right amount of heat.
Texans like Bob and I are pretty particular about our barbecue sandwiches. We like them piled HIGH with lean meat that's been slow cooked until it's so tender it practically shreds itself. Add a sweet-and-spicy sauce that lets the delicious beef flavor shine through and you've got the main ingredients for one of our go-to meals.
Adapted from an idea in a Fix It and Forget-It cookbook, this simply delicious recipe turns everyday chuck roast into a bbq lover's delight. It takes around 10 hours, start to finish, but most of that time (9 hours) is hands off while the crockpot works its magic.
Since my mom Patsy often cooks from memory, she doesn't refer to a recipe. Instead, she combines ingredients, pauses for a taste test and adjusts seasonings as she works. My stepfather Ken likes being handy during this process just in case she needs a second opinion.
I know this about Mom but I took a chance and asked for her potato salad recipe anyway. After all, Bob and I had a craving and no one can top her in the kitchen. Although she could've laughed and said "What recipe?!," my precious mom actually made a batch, wrote down the instructions and passed them along to me in nothing flat. How sweet!
I always considered myself a red bean girl. I grew up eating pintos and never even heard of black beans until years after Bob and I married.
But now, it seems black beans are everywhere. I've discovered they're delightful in taco soup, enchiladas and countless other Mexican favorites. Like pintos, they're packed with protein but they're more nutritious thanks to higher antioxidant and lower sodium levels. Who knew?
So I've been on the lookout for yummy black bean dishes like this one from the Vegan Beans from Around the World cookbook (Ulysses Press, March 2014, $15.95). Quick, easy and sized for two, it's perfect for empty nesters like Bob and me.
You can have this Mexican mainstay on the table in no time. Although there's no real work here, I split up the process to take all the stress out of suppertime. I made the filling that morning, stopping just before adding the sour cream. I cut the onion to 1/4 cup and upped the jalapenos to 1/2 tablespoon because I'm all about the heat. (There's no need to tell Bob about that last change ... he sometimes avoids jalapenos but he loved them here!)
Since I used canned beans, I drained and rinsed them first. Then I chopped about half of them in a mini food processor before putting them in the skillet. That gave the filling more of a refried bean-like texture while keeping it chunky.
Once the stuffing had cooked, I let it cool on the stovetop and stashed it in the fridge. That night, I set it out to come to room temperature, stirred in 1/2 cup Spicy Hot V8 Vegetable Juice (don't you just love that rich red flavor?!) and heated the mixture on low on the stovetop for about 15 minutes. Next, I added the sour cream, increasing it to 1/2 cup and using light instead of the vegan variety. I also omitted the green onion.
When it was time to assemble our burritos, I heated 4 soft taco-size flour tortillas (instead of 2, 10-inch ones) in the microwave under a damp paper towel as suggested in the recipe below. That was a great tip because it made the tortillas really easy to handle.
Then I divided the filling evenly between the tortillas and sprinkled on some shredded cheddar cheese, a must for us Texans. After folding the tortillas to form burritos, I put them in a small, oblong baking dish and cooked them in a 350-degree oven for 10 minutes to make them crispy for my guy. He likes everything better with a little crunch!
Afterwards, we enjoyed those black bean and sour cream treats topped with salsa (for me) and more sour cream and salsa (for Bob). Ahhhh! They were so good we finished every last bit and my normally meat-loving hubby never missed the beef. That got me thinkin' this could be the start of kicking the habit one night a week! Wouldn't that be a healthy move?
I try not to experiment too much on friends. So when Bob and I invited some folks over recently, I decided to play it safe by serving lasagna. Who doesn't love that classic pasta dish?
Then I remembered this deliciously different, top-100 recipe I'd seen in Taste of Home's Best Loved Recipes cookbook (Reader's Digest, July 2012, $34.99) and thought "Why not shake things up a bit?"
This Italian medley layers oven-ready noodles with a thick, homemade sauce and oodles of cheese. But instead of the standard ricotta, you use cream cheese, Swiss, Parmesan and mozzarella. Yeah, four cheeses. You know that spells yum!
I made the chunky meat sauce a day ahead to give the flavors a chance to blend. Next morning, I reheated it on the stovetop and added 1/2 cup red wine and 1 tablespoon tomato paste to enhance the tomatoey taste. That meant opening a second can of tomato paste but I didn't use all of it. I froze the rest in 1 tablespoon-size dollops so it'd be handy for next time. And trust me, there will be one.
Bob and I have stepped up our fitness routine lately. Eating right and exercising have always been important. But those healthy habits become an obsession when you've survived both prostate and breast cancer, see the big 6-0 marker looming ahead and have a 40-year high school reunion on the calendar. (I've got to get in shape before July!).
That's why we're eating more vegetables and trying to walk at least 10,000 steps daily. I aiso strive to climb 50 flights of stairs every day. Whew!
Want to join us in our drive to get fit? We've teamed up with the folks at Kellogg's to put one lucky reader on the path to better health. We're giving away a $40 prize package filled with good-for-you options, including:
I'm wild about dried cranberries. I adore them in cookies, salads, quick breads or straight from the package. So I couldn't wait to try the new cranberry-infused version of my long-time favorite cereal. It blends crispy bran flakes made from whole grain wheat with two scoops of delicious raisons and cranberries for a flavor that's both tart and sweet. Yum!
Besides tasting great, this breakfast delight is packed with nutrition. Every serving of Kellogg's Raisin Bran with Cranberries contains five grams of fiber and an excellent source of vitamin E. I like eating it dry because the crunch is addictive. But add a half cup of skim milk and you also get vitamin D, 15 percent of your daily value of calcium and 8 grams of protein.
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You could step up your fitness routine FREE thanks to the folks at Kellogg's. They've joined us to give away a $40 prize package to put you on the path to better health, including:
To enter the contest, email your name, mailing address (no PO Boxes please) and phone number to Enter@BoomerBrief.com by April 9 and put "Kellogg's Raisin Bran with Cranberries Blogger Giveaway" in the subject line. Click "Read More" for the official rules.
Just when Bob and I thought Dallas would dodge the snow this year, several surprising arctic blasts closed schools for days and dropped more than four inches of ice, sleet and snow at our doorstep. Brrrr! Sure it was pretty but living in my Uggs for two weeks and all that white stuff got me itching for spring break. We're heading to the Redneck Rivera, aka Gulf Shore, AL, where we can warm up with the sand between our toes, pretty views of the Gulf of Mexico and these sweet cornbread muffins.
Since I'm head cook around our house most weeknights, I stress keeping things simple on Sundays. That's why I'm such a big fan of these delish Cream Cheese- and Chicken-Stuffed Biscuits.
Great any season, this cinnamon- and pecan-flavored quick bread is one of our family's favorites. It's heavenly served warm. Bob and Cole top it with a little butter for breakfast. I skip the extra calories and save this yummy bread for dessert later in the day. Ahhh!
It's so moist and sweet you'd never guess it's packed with grated fresh zucchini. What a delicious way to get more veggies!
My dear friend Marsha gave me this easy-to-follow recipe too many years ago to mention and it has been one of my go-to's ever since. It makes 2 luscious loaves so you can share the homemade goodness with a friend or freeze some for later. Either way, your taste buds are in for a treat.
I absolutely adore making casseroles. Focusing on one, do-it-all dish seems so much simpler than cooking a meat and several sides separately. You can usually handle some, if not all, the prep ahead. Add bread, a tossed green salad or both and dinner's done.
Want a no-fuss weeknight meal with a little kick? Try these chicken-filled tortillas from Brandon Schulz's The Taco Revolution (Skyhorse Publishing, April 2014, $24.95).
Bob says a dash of hot sauce makes most anything better. He adds it to Chick-fil-A sandwiches, ketchup, even pimento cheese.
My sister Pam is a wonderful copycat. She and my mom Patsy often make a game of guessing what's in restaurant specialties and recreating them at home.
You can't get away with serving plain ole black-eyed peas around our house. If I try, both Bob and I end up reaching for hot pepper sauce (reminds me of his dad John), Worcestershire sauce, chow-chow relish or maybe all three. You know we Texans love to spice things up!
Want a super-simple summer dip that everyone adores? Try this Creamy Buffalo Ranch Ham Dip. My family's addicted to this cool, cream cheese-and-ham sensation.
If you're looking for a super side dish for your Easter table, this Broccoli Rice Casserole is a crowd pleaser. Most everyone in our family adores this cheesy concoction so it's always a hit on holidays.
We've been enjoying Broccoli Rice Casserole since one of my brother's girlfriends got us hooked on it many moons ago. My spin on this classic includes water chestnuts for a little crunch and a touch of hot sauce to make things more interesting. I also like using Success boil-in-bag rice because it's so easy and one bag gives you the perfect amount for this recipe. But you can use any cooked white rice.
To simplify my life, I usually cook this sensational side the day before, stash it in the fridge and reheat it before everyone arrives. It's wonderful with ham, fish, turkey, most any main dish. And the leftovers (IF there are any) freeze beautifully.
Bob and I have been hooked on twice baked potatoes since year 1 of our marriage. That was 1978, we lived in Aggie land (otherwise known as College Station, TX), and going out for steak and stuffed potatoes was one of our favorite rituals.
Sometimes, simple is better. Bob and I became convinced of that in Italy, where we fell in love with basic pasta dishes featuring Pecorino cheese. There we ordered pasta, pizza, anything with Pecorino at most meals because this sharper, saltier cousin of Parmesan packs such a nice zing.
Always a hit, this quick-and-easy casserole takes cues from two of my and Bob's favorites: tacos and pizza. It includes a thin, crunchy crust topped with cheddar cheese, a tasty taco filling, mild green chilies, bite-size tomatoes and, finally, a luscious crown of sour cream and cheese. Yum!
When the weather outside is frightful, what could be more delightful than a steaming hot bowl of chili?
I always pick up great tips from my dear friend and personal trip advisor Becky Elder. She knows her way around the Champs-Elysees, where to eat in Santa Fe and how to fix the best Party Potatoes.
Some people can eat whatever they want and stay slim (think Bob at 20, 30, 40 and our son Cole now). Not me. I've always had to watch myself.
Bob and I went to New York recently to visit our son Cole. We celebrated his 27th birthday with a round of Crab Cakes at The Palm in Manhattan. But if we'd been home, I would've made Cole's favorite fish fritter from scratch as I've done so many times.
Want to spice up your morning routine? Try this Tex-Mex spin on scrambled eggs from my brother David.
Growing up, I adored Sunday lunches at my Mamaw Robertson's house. She cooked wonderful pinto beans especially for me - the 1 of her 13 grandchildren who wasn't a fried chicken fan. Yes, I was the oddball but she never complained. Instead, she happily made my favorite dish, let me add ketchup for a tomato taste and taught my mom Patsy how to cook guaranteed-tender red beans.
When Bob and I visit our favorite beach in Gulf Shores, AL, we always crave fish. But I don't want to go to a lot of effort to make it ... after all, we're supposed to be on vacation. So, I usually pull out this easy Pan-Fried Tilapia recipe.
I often turn to King Ranch Chicken Casserole when I want an easy meal. Besides being a top choice around our house, this classic casserole has a nice kick that makes it one of the most popular in Texas. Think Tex-Mex chicken lasagna with corn tortillas instead of noodles.
Baby and wedding showers never spell stress when you spread out the work. That's why I love cohosting celebrations with my girlfriends. With eight or nine of us involved, no one has to feel overloaded.
Thanks to our generous housekeeper Dolores, Bob and I always have homemade tamales at Christmas. Her cornmeal creations come stuffed with a to-die-for, spicy chicken or pork mixture. Talk about addictive! I'd ask for her recipe but anything you have to wrap in corn husks seems far too complicated.
Bob and I have different ideas about how to make the best mashed potatoes. He's a plain, milk-butter-potato-sort-of-guy while I like to dress them up with crunchy bacon, shredded cheese, green onions ... the works!
As a kid, I lived for Sunday lunches at my Mamaw Roberson's house. She often fixed red beans (that's pintos if you're not from Texas) and let me doctor mine by mixing in cornbread crumbles and plenty of ketchup. Yum! Just thinkin' about those days makes me hungry!
Grilled cheese sandwiches are classic comfort food. This time of year, Bob and I have them at least once a week. But it's easy to get bored making the same ole cheese-and-bread medley every time.
Most everyone has a favorite artichoke dip recipe. We love this new, buffalo wing sauce-inspired version because it has a Texas-perfect kick.
I usually wind up in the kitchen when I want to do something for someone I love. When our son Cole lived nearby, I was always baking favorites like pumpkin bread, green chile and bacon quiche, and enchilada casserole for him to take home. Sadly, that had to a stop when Cole left for Brooklyn, but my father-in-law John helped me fill the void.
You gotta love the holidays. Bob and I splurged on smoked turkey, cornbread dressing, hot rolls topped with cranberry relish (my favorite!) and more than our share of absolutely decadent desserts with no thought of calories for days. But enough already! If we continue eating like this, I'll have some real splainin' to do at my next Wii Fit workout ("No, Lucy you can't be in the show!").
With any luck, our Boomer nest won't be quite so empty soon. Our son Cole is supposed to come home for the holidays. (Hallelujah, Hallelujah, Hal-le-lu-jah!).
Bob is a true Thanksgiving baby. Besides being born on that very day in 1955, he was the answer to many prayers from his parents, Jo and John, and, of course, the future me.
When Bob and I began planning our Italian adventure, I worried. Would the weather warrant bringing my cute, black boots? How many sweaters would I need for 10 days? And how could I squeeze my makeup, clothes and an overflow bag for all the leather I'd bring home into one, gotta-weigh-in-at-under-50-pounds suitcase?
But I never stressed about what I'd eat once I got there.
October was a real roller coaster. The month started on a high note when Bob and I took a dream trip to Italy with some of our best friends. But while we were out of the country, John Hill, Bob's 89-year-old father and friend to all, passed away and everything went downhill fast. Since then, meal planning has taken a backseat to catching up from vacation, getting a grip on our emotions and sorting out scores of details surrounding John's estate.
True Texans, Bob and I can't go long without a Mexican-food fix. Make that nachos, burritos, enchilada casserole or just about anything with a little kick.
My mother-in-law Mary Jo and I were alike in many ways. With dreams of becoming reporters, we majored in communications, got teaching certificates just in case that journalism thing didn't work out and had sons who share our love of writing. Sometimes, you just get lucky.
Serve dinner without homemade dessert? Even on my busiest days, I try not to go there.
Bob and I are wild about fresh fruits and vegetables. So, most Fridays, you can find us at our neighborhood farmer's market.
Everyone in our house goes for green beans, especially when they're fresh from the garden.
No plain, Jane chicken for these Boomers. Bob and I are big on eating healthy and watching our weight but that doesn't have to mean boring meals.
With Texas flirting with triple-digit temperatures, Bob and I are focused on keeping our cool. We're wearing shorts, eating salads and craving goodies that offer a little chill.
Macaroni and Cheese tops my list of comfort foods. Growing up, my Mamaw Roberson (my mom's mother) fixed this classic regularly and her 13 grandchildren adored her for it.
For a super fast and easy weeknight meal, think "Sandwich Night." The comfort-food ritual coined by Boomers Demi Moore and Rob Lowe in 1986's About Last Night becomes something special when you serve these S-W-E-E-T homemade spoon burgers.
Bob and I have a thing for spicy foods. To turn up the heat, he adds Tabasco to ketchup; I figure pizza, hamburgers, most everything is better when covered with jalapenos.
You can turn any day into a special occasion with Capital Grille's Flourless Chocolate Espresso Cake.
Welcome Cinco de Mayo without guilt by serving this skinny enchilada casserole.
Want a dish sure to please even the pickiest eater this Easter? You've gotta try Cibolo Moon's fresh-baked Buttermilk Biscuits.
Chicken Spaghetti is a go-to dish at our house. Our long-time friend, neighbor and fellow Boomer Shelley Tyler turned me on to this yummy casserole. She got the recipe while on a ski vacation with her family, and has been perfecting it for almost two decades (though you'd never guess it to look at her!).
If you love cooking but hate messy clean-up (guilty!), Brette Sember's The Parchment Paper Cookbook: 180 Healthy, Fast, Delicious Dishes (Adams Media; November 2011) belongs on your bookshelf.
Bob and I started life on opposite sides of Texas. His family lived out west in Big Spring, almost seven hours from my home in Bonham.
Bob likes nothing better than dessert unless, of course, the dessert is chocolate. So I found a wonderful treat for his Valentine's Day: homemade Dark Chocolate Mousse.
If your New Year's resolutions involve losing weight and getting healthy, The Everything Mediterranean Diet Book (Adams Media; December 2010) can help.
When it's cold outside, we turn up the heat with this hearty, tomato-laden mixture. It's a game-day favorite!
Whether you're planning a New Year's bash or just LOVE snacks (guilty!), you're sure to find something to tempt your taste buds in 750 Best Appetizers - From Dips and Salsas to Spreads and Shooters (Robert Rose; October 2011).
Kick up the flavor of your holiday turkey and dressing with this tart, make-ahead relish based on a recipe from Southern Living's classic "Christmas Family Favorites" (2000; Oxmoor House). It's a long-standing favorite around our house.
When Bob and I moved to this area years ago, we made a pact. He was a Fort Worth ad man. I was a Dallas technical writer. Whenever we had a bad day (at least once a week), we'd meet for the best comfort food around. Shrimp, okra and potatoes all deep fried and served up with plenty of ketchup (yum!).
Serving salad is my favorite way to sneak more nutrient-rich vegetables into our meals. But who doesn't get tired of having the same, old lettuce-and-tomato medley? That's when I pull out The Everything Salad Book (Adams Media; 2011).
Chef Anthony Stewart of the Pritikin Longevity Center and Spa proves low-fat foods can be delightfully delicious in these two recipes showcasing summer fruits: Chilled Tomato and Watermelon Soup and Merry Berry Parfait (yum!).
No time to bake? You can still treat yourself and your guests to homemade cookies thanks to one of our favorite recipes from Food.com. My friend Bev, one of the best cooks I know besides my Mom, turned me on to these speedy delights!
High in protein and Omega-3s, tuna salad makes a smart summer lunch choice. But, as with most things, we prefer it with some crunch!
We love foods with a little kick like this quick main-dish salad. It's full of flavor but light on calories.
Stir together these dressing ingredients and set in fridge while you make the salad:
2 teaspoons dried cilantro
1/3 cup light sour cream
1/2 chipotle chile canned in adobo sauce, diced - use more chile for more heat
1 teaspoon adobo sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons lime juice
Pinch of salt
Combine these salad fixings in a large bowl:
2 cups baby salad greens
2/3 cup chopped, grilled skinless chicken breast
1/2 cup grape tomatoes, halved
1/2 peeled avocado, diced
1 cup canned pinto beans (about one-half of a 15-oz can), rinsed and drained
½ cup frozen whole-kernel corn, cooked and drained
Pour dressing over salad and toss gently. Divide between two pasta bowls and enjoy immediately! Serve with corn or flour tortillas.
Adapted from a Cooking Light recipe on one of our favorite sites: www.myrecipes.com.
Bob and I had one of our first fights over cookies. We were in our early 20s and newly married.
Pasta helped me survive the fall of 2009. Facing chemo and fighting to keep weight on for a change, I routinely turned to angel hair topped with marinara on the weekends following my treatments. Besides finding comfort in the starchy white dough, I could actually taste the spicy tomato sauce.
Candlelight, wine, dessert for two prepared with a hearty helping of love. Ahhh!
There's no surer recipe for romance than serving your special someone one of these sweet treats for two from Chef Jacques Haeringer, author of Two for Tonight: Pure Romance from L'Auberge Chez Francois. As Chef Jacques says, "Love Begins in the Kitchen."
When building our home a few years ago, Bob and I went for the "dream" kitchen. We included counter space for two cooks, as much light as possible and tons of storage.
When it comes to shrimp, Bob and I feel a kinship with Bubba in Forrest Gump. He calls these little creatures "the fruit of the sea" because they can be prepared so many ways. And we couldn't agree more.
When our one and only son Cole visits, it's time for some classic home cookin'. (What 24-year-old couldn't use a break from fast food?) My challenge: fixing food we'll all enjoy without dallying in the kitchen. After all, I don't want to waste one precious moment when we are all together.
Eating carb-filled foods like pizza, pasta and potato chips is the best way to get and stay thin according to The CarbLovers Diet: Eat what you love, get slim for life! This radical, new weight-loss program, which promises you can lose 15, 35, 100+ pounds and never feel hungry, had my interest at pizza.
Growing up in Texas, our family's summer backyard parties always revolved around burgers, watermelon and homemade ice cream. Simple fare served on sturdy, white paper plates.
Consider cooking an art? The Meadows Museum at Southern Methodist University in Dallas agrees. July 6-25, Meadows presents Foodjects: Design and the New Cuisine in Spain, a tabletop display of more than 100 imaginative Spanish cooking and dining implements.
When we're craving comfort food and short on time, nothing beats this creamy mixture. It delivers hearty chicken-and-gravy flavor without involving a lot of preparation or clean-up.
We bought 30-cent-a-gallon gas, wore hot pants, watched the "Summer of '42" and rocked out to the Rolling Stones' #1 hit "Brown Sugar."
Perfect for Memorial Day, this cool, creamy dessert from my mom Patsy's collection will complement your patriotic table. As a bonus, it can be prepared in less than 10 minutes leaving you plenty of time to relax by the pool!
Spice up Cinco de Mayo with this tasty chile-and-cheese pie. I've found that real men love quiche when it's filled with bacon!
Bored with your leftover Easter ham? Give it new life in these easy, sure-to-please subs.
Craving a little something sweet? You'll love these tiny, easy-bake treats packed with antioxidant-rich pecans. Adapted from "The Best of Mr. Food Cookin' Quickies" (Oxmoor House), they're perfect paired with coffee and a cozy fire.
Laced with four savory spices, this moist, fall-favorite is perfect for celebrating the season. Plan to share with friends because one small can of pumpkin makes three, luscious loaves.
Make the most of late-season peaches with this tasty cobbler. Adapted from recipe guru Southern Living, our favorite peach medley is bursting with fruit, juice and two layers of crust!
Celebrate Cinco de Mayo with this new take on a Tex-Mex favorite. Inspired by a recipe from Kraft's Velveeta box, this quick, satisfying appetizer has become a go-to snack supper around our house.
Bored with your leftover Easter ham? Give it new life in these easy, sure-to-please subs.
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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