Feel Good Fall Food
Sep27

Feel Good Fall Food

Eat healthy and stay full with fresh ingredients and flavors to make the onset of autumn a little better for your waistline.

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Low and Slow
Aug25

Low and Slow

Trying tagine cooking

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Your Fair Share
Aug25

Your Fair Share

State fair-inspired foods from your own kitchen

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Staying Healthy, The Flavorful Way
Feb28

Staying Healthy, The Flavorful Way

Just because you want to eat healthy this year, that doesn’t mean that you need to sacrifice big, bold flavors!

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Is Your Diet Aging You?
Feb28

Is Your Diet Aging You?

Want to look like a million bucks? You have to eat better.

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Getting Back to the Garden
Jan31

Getting Back to the Garden

With spring just around the corner, it’s time to get back to the fresh and bright flavors, straight from the garden!

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Cuisine: Heating Up – Calabrian Chiles
Dec30

Cuisine: Heating Up – Calabrian Chiles

As a culture we’ve got a fixation with spicy foods that’s tough to ignore.

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Winter Comfort, Texas Style
Dec29

Winter Comfort, Texas Style

Straight to the healthy stuff in the New Year? To each his or her own, but there’s nothing right with getting back to our roots and enjoying some classics that we all know and love.

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Hearty Holidays
Dec04

Hearty Holidays

This time of year can be one of the most stressful, especially when it comes to cooking.

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From Our Table To Yours
Dec01

From Our Table To Yours

Our tradition at Living is sharing a few of our own recipes old and new with you, and we’re back with another handful.

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Let’s Talk Turkey
Nov03

Let’s Talk Turkey

Put the best bird they’ve ever had on the table this Thanksgiving

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Fries
Nov03

Fries

Who can resist a hot and crispy plate of French fries right out of the fryer or oven? More than just the fast food variety (delicious as they are), we take a look this month at a few takes on the perfect potato provisions—ready to be prepared in the comfort of your own kitchen. – Brandon Daiker Poutine This is a Montreal classic, and it’s easy to see why, if you think about the winter weather there. A portion of fries with gravy and...

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Boneified
Nov03

Boneified

Ensuring your family’s food is rich in vital nutrients without losing flavor can be a challenge.

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Craft.
Nov01

Craft.

When I was much younger all I really knew about beer was that it wasn’t something you were supposed to enjoy. Wine, sure—I remember the swirling of the glasses and the uncorking and hearing about how these really old “vintage” wines were supposed to be so spectacular and all the ladies gathering around the table with whites and reds and crackers, but nobody ever said anything like that about beer. Beer was the cans on the bottom shelf...

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A Cup of Good Health!
Oct04

A Cup of Good Health!

The power of tea

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Guilt-Free and Healthy!
Oct03

Guilt-Free and Healthy!

Dinner that everyone will love

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A Modern Twist on Ancient Grains
Sep01

A Modern Twist on Ancient Grains

What’s behind this grainy renaissance?

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Switch to Switchel
Aug01

Switch to Switchel

Possibly the Best Summer Beverage You’ve Never Heard Of

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Crazy Indulgent Desserts…
Aug01

Crazy Indulgent Desserts…

No Oven Required!

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Fancy Dinners From Your Freezer?
Jun28

Fancy Dinners From Your Freezer?

Our Best Make-Ahead Meals

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Dig In!
Jun07

Dig In!

Discover Texan culinary delights you have to experience at least once in your lifetime

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Cheers!
May04

Cheers!

How to Host a Tasting That’ll Make Your Guests Say “Yay!”

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Texas Smoke
May02

Texas Smoke

The Art of Low and Slow Barbecue

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For The Love of Peas!
Mar29

For The Love of Peas!

Though they may look unassuming, there’s nothing humble about tender, succulent peas plucked from the garden. Cloaked in deceptively ordinary looking pods, peas are bursting with sweet flavor and pack a snappy punch of vitamins and minerals. In fact, fresh peas are a nutrient-rich superfood considered to be beneficial for health and well-being. This year, consider starting a tradition of springtime “foraging” for new peas at your...

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Simply Sous Vide
Mar02

Simply Sous Vide

For the last two months I’ve been cooking meat in plastic bags dunked into what amounts to a bucket of hot water. It sounds weird, but the results have converted this skeptic into a believer—steakhouse quality beef, impossibly juicy chicken breast, tender fish, and better-than-barbecue ribs. That’s the miracle of sous vide—all you need is a tall stock pot, some zip-top bags, a sous vide device, and something to cook! What the heck is...

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Mood Food
Feb01

Mood Food

Perfectly romantic dinner plans Your heart is going pitter patter and you want to make sure that your Valentine plans are not just romantic, but perfect. So what’s the key to planning a great dinner and overall romantic evening during one of the most amorous times of the year? According to statistics by the National Restaurant Association, as many as 70 million Americans will be dining out on February 14. That means you want to make...

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Coming to a Boil
Jan11

Coming to a Boil

2016’s Hottest Food Trends as Chosen by Nearly 1,600 Chefs Locally sourced meats and seafood reign atop this year’s list of the hottest food trends, fully detailed in the National Restaurant Association’s annual “What’s Hot” culinary forecast. Close runners up include locally grown produce, local sourcing, and natural ingredients produced with environmental sustainability in mind. Detecting a trend? More and more people are choosing...

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Moroccan Chicken with Carrot Purée
Dec07

Moroccan Chicken with Carrot Purée

Brighten a drab winter evening with this colorful dish. Its complex flavor profile offers a perfect balance of spicy, sweet, and bitter flavors. Serves six. TIP: Prepare the carrot purée and your homemade harissa a day or two ahead of time.   6 boneless, skin-on chicken breasts, pounded to a ¾” thickness 16 tablespoons (1 cup) olive oil Salt and freshly ground black pepper, to taste 4 cups chicken broth 2 pounds carrots, cut into...

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A Cup of Christmas Cheer
Dec07

A Cup of Christmas Cheer

These traditional wintertime drinks are sure to spice up your holidays. Home-Whipped Bourbon Eggnog You can’t dispute the absolute excellence of a chilled glass of nutmeg-enhanced eggnog with a delightful spike of bourbon on Christmas Eve. Instead of serving your favorite folks the store-bought sludge—often pumped up with artificial sweeteners, corn syrup, carrageenan or other thickeners, and sometimes containing no actual eggs at...

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From Our Table to Yours
Dec07

From Our Table to Yours

Everyone loves the holiday potluck—and every family has their own faves that have to be on the table at each get-together, many of which come with built-in history and special stories. We’ve gathered up a few of those favorites from our family here at Living to share with you. Pull up a chair! Chess Cake Country Peach Cobbler Maple Pumpkin Pie Chocolate Bourbon Pecan Pie Ham and Cheese Party Sandwiches Baked Stuffing Balls...

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Dining Fine
Nov09

Dining Fine

Keep your kitchen interesting by choosing some luxurious culinary standouts. We’ve all been there. You’ve decided to commemorate a special occasion by cooking something a little out of the ordinary, and now you’re faced with the prospect of dropping a bill or two on some gourmet eats that you’re not entirely sure how to cook or use. We’re here to help! In keeping with this issue’s theme, we’ve decided to spotlight a few luxurious...

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Peasant Noodles
Oct08

Peasant Noodles

1 cup all purpose flour, per person 1 egg, per person 2 cups chicken broth pan juices from roasting, optional salt, to taste »  In a large mixing bowl, add your flour (1 cup = 1 serving).  Add a little salt, then stir in your eggs (also 1 per serving). »  The dough will be dry—keep mixing and pressing the dough together with your fork until there’s a pretty solid dough with some remaining unincorporated flour in the bottom of the...

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Pan Roasted Brussels Sprouts with Bacon
Oct07

Pan Roasted Brussels Sprouts with Bacon

1 lb fresh Brussels sprouts 6-8  ounces thick-cut bacon 2 Tbsp salted butter salt and pepper, to taste grated Parmesan cheese »  Preheat a large cast iron or non-stick pan over medium high-heat. While the pan is heating, cut your bacon into bite-sized pieces. »  Add the bacon to the pan and let it fry over medium-high heat. Season it with some black pepper. Meanwhile, rinse your sprouts, then cut them lengthwise down the center into...

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Campfire Cocktails
Oct07

Campfire Cocktails

There’s nothing that goes together with the cool onset of autumn quite like a campfire with friends and family. Whether it’s actually tented-up in the great outdoors or just around the homestead firepit, this small batch of camping-inspired libations will be sure to keep you just as toasty on the inside as you’re feeling on the outside, with only a few small extras tossed into the camping chest. Hot Mint Chocolate Toddy  Fireside Old...

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Roasted Garlic Chicken with Oregano, Lemon, and White Wine
Oct06

Roasted Garlic Chicken with Oregano, Lemon, and White Wine

8 chicken thighs 2 onions, quartered lemon, sliced 6 garlic cloves, peeled 4 Tbsp olive oil 1/2  cup dry white wine 1 1/2 cups chicken stock oregano sprigs salt and pepper, to taste »  Preheat the oven to 350 ºF. While it’s preheating, prepare your onion, garlic, and lemon. »  Place the chicken thighs, onion, lemon slices, garlic, oregano, and olive oil in a large bowl, salt and pepper to taste, toss to combine, then transfer to a...

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Potato Puree with Roasted Garlic
Sep10

Potato Puree with Roasted Garlic

1 1/2 lbs potatoes 6 cloves garlic, unpeeled 1 Tbsp olive oil 8 oz. milk 1 stick butter, at room temperature 1/2 bunch of fresh parsley salt and freshly ground black pepper to taste »  Preheat the oven to 350°F. Put the unpeeled garlic cloves on a baking tray, drizzle them with olive oil, and bake for 30 minutes until tender. Peel the roasted garlic. »  Wash and peel potatoes, then put them into a saucepan with cold salted water....

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Roasted Pork Loin with Bell Peppers and Zucchini
Sep09

Roasted Pork Loin with Bell Peppers and Zucchini

1 or 2 pork tenderloins (about 1 1/2 lbs total) 1 zucchini 1 red bell pepper 1 yellow bell pepper 2 red onions 10 oz. fresh or frozen peas 4 Tbsp olive oil salt and cracked black pepper to taste »  Preheat the oven to 350 °F. Combine some of the olive oil with salt and pepper and pour the mixture over the pork loins. Cover and set aside for 30 minutes. »  Cut vegetables into pieces and put on a baking tray. Add peas. Season with salt...

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Homemade Feta and Nectarine Bruschetta
Sep08

Homemade Feta and Nectarine Bruschetta

1 baguette, thinly sliced into ovals 6 nectarines, thinly sliced (ripe but not too soft) 1 cup feta cheese, crumbled honey dried thyme »  Toast slices of bread in a hot frying pan. »  Arrange nectarines on the toasted bread.  »  Spread feta cheese over the nectarines. »  Drizzle with honey and garnish with...

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Warm French Green Bean Salad
Aug06

Warm French Green Bean Salad

16 ounces fresh green beans 4 tablespoons olive oil 1 cup cherry tomatoes 2 tablespoons black olives, sliced 1/3 cup feta cheese, crumbled wheat croutons salt and pepper to taste »  Cook the green beans in boiling water for 5 minutes. Remove with a slotted spoon and transfer to colander. Heat a pan with olive oil, add tomatoes and roast them for 5 minutes, stirring occasionally. Add the green beans to the tomatoes and cook for 2...

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Breakfast Egg Rolls
Aug05

Breakfast Egg Rolls

6 eggs 2 tablespoons milk salt and paprika to taste 3 cups baby spinach 12 slices of roasted bacon butter for coating skillet »  In a large bowl, use a fork to mix eggs, milk, salt, and paprika until well incorporated. Chop spinach and add it to the egg mixture, mixing slightly. Preheat the skillet with butter to medium heat. Pour 2 tablespoons of the egg batter into the hot skillet to form a thin crepe. Fry for about 2 minutes on...

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Raspberry Chocolate Cake
Aug04

Raspberry Chocolate Cake

For the cake: 8 ounces dark chocolate 1/2 cup butter, at room temperature 4 eggs 1/2 cup sugar 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 tsp baking powder For the frosting: 3 1/2 ounces dark chocolate 1/2 cup butter, at room temperature  1/4 cup milk, at room temperature 1 jar raspberry jam chopped walnuts »  Preheat the oven to 350 °F. Grease your baking dish. For the cake, cut chocolate into small pieces and melt in a...

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Lemon Curd
Jul15

Lemon Curd

zest of 2 lemons 1 cup sugar juice of 4 lemons 4 eggs, at room temperature 2 Tbsp. butter, at room temperature, cut into pieces »  In a medium bowl, mix zest and sugar, then add juice and mix well. »  In another bowl, beat eggs using a fork, then add the beaten eggs to the lemon mixture. Set aside for 30 minutes. »  Strain the mixture through a sieve to remove the zest, then pour it into the saucepan. Add butter, one piece at a time,...

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Apricot Jam with Kernels
Jul13

Apricot Jam with Kernels

2 lbs. apricots 4 cups sugar 1/4  cup water »  Mix water and sugar in a large saucepan, bring to a boil, and cook on medium heat for 5 minutes until syrupy. »  Cut the apricots into halves and remove the pits. Crack the pits with a nutcracker to get the apricot kernels that are inside. Put the kernels into a hot skillet and toast them for 3 minutes, stirring well. »  Add the halved apricots and the kernels to the syrup. Bring the...

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Cranberry Jam
Jul09

Cranberry Jam

1/2 cup water, at room temperature 1/2 cup freshly squeezed orange juice 1 cup sugar 3 cups cranberries (fresh or frozen) »  Mix water, juice, and sugar in a saucepan, bring it to a boil, then let boil for 5 minutes. Reduce the heat to low.  »  Add cranberries and bring to a boil, then simmer for 10 minutes on medium heat. »  Put the finished jam into jars and...

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Healthy Roasted Snacks
May05

Healthy Roasted Snacks

Curb the urge to down a whole pint of gelato with simple snacks made with basics, like salt, pepper, olive oil and herbs. Springtime snacking never looked so good.  ...

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Summer Berry Cupcakes
May04

Summer Berry Cupcakes

These almost-too-pretty-to-eat berry cupcakes with summer jam and butter cream frosting are sure to become a family favorite. For the cakes 1 stick butter, at room temperature 1/2 cup sugar 3 eggs 1 1/2 cups all purpose flour 1 teaspoon baking powder summer berry jam For the icing 1 stick butter, at room temperature 1 8-ounce package of cream cheese, at room temperature 3 tablespoons blackcurrant syrup 1 tablespoon shredded coconut » ...

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Classic Poached Eggs on Smoked Gouda, Ham and Sourdough Toast
Apr10

Classic Poached Eggs on Smoked Gouda, Ham and Sourdough Toast

Ah, the life of leisure. Waking to a serene, sun-dappled room, allowing ample time to lounge amongst 1,000 thread count Egyptian cotton sheets, wrapping yourself in a soft, lavender scented robe and sliding on those fluffy slippers before padding down plush carpeted stairs to the scents of fresh coffee and something sweet baking. Only in the movies, right? Perhaps, but whip up this delicious breakfast recipe and you’ll forget about...

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Decadent Blueberry Muffins
Apr08

Decadent Blueberry Muffins

Treat yourself to these luscious muffins. The secret is the sour cream. 4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream 2 cups blueberries   Preheat oven to 400 °F. Grease 24 muffin cups or line with paper muffin liners. In a large bowl beat eggs; gradually add sugar while beating. Continue beating while slowly pouring in...

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Hearty Spinach Pancakes with Tart Berry Jam
Apr06

Hearty Spinach Pancakes with Tart Berry Jam

So green and so good! ½ cup fresh baby spinach (packed) 1½ cups milk 1 egg ¼ teaspoon salt 2 tablespoons whole wheat flour 2/3 cup all-purpose flour 1 teaspoon vegetable oil butter or oil for frying tart berry jam (lingonberry, cranberry, gooseberry) for serving Wash the spinach. Puree it with half of the milk in a blender. Add the rest of the milk, egg, salt, flour and oil and mix into a batter. Warm up a frying pan, grease it with...

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Grilled Shrimp with Mango-Cointreau Butter Sauce over Green Rice
Apr01

Grilled Shrimp with Mango-Cointreau Butter Sauce over Green Rice

By Kristine Ackerman   Photography By Christopher Nastri Mango-Cointreau Butter Sauce 1 tablespoon unsalted butter 1 tablespoon diced shallot 1 tablespoon diced poblano pepper 1 teaspoon freshly grated orange zest 1/3  cup Cointreau Orange Liqueur 1/2 cup mango purée 2 tablespoons heavy cream 8 tablespoons unsalted butter 1/2 cup diced mango Sea salt and pepper to taste Melt one tablespoon of butter in a small saucepan over medium...

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The BEST Buttercream Frosting
Apr01

The BEST Buttercream Frosting

By Kristine Ackerman   Photography By Christopher Nastri 1/2 pound unsalted butter (2 sticks), almost room temperature 5 to 6 cups powdered sugar Pinch of salt 2 tablespoons sour cream 1 teaspoon pure vanilla extract »   In a mixer bowl, beat the butter until light. Reduce speed to low. Slowly add the powdered sugar, waiting for the sugar to incorporate. After half of the sugar is added, increase speed and whip for 30 seconds. Add...

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Roasted Cumin Chickpeas and Pork
Jan26

Roasted Cumin Chickpeas and Pork

Mixing up flavors and textures keeps meals interesting and helps you focus on eating healthy. Roasted Cumin Chickpeas and Pork 1 (16-oz.) can chickpeas, drained and rinsed 2 tsp. olive oil 1/2 tsp. kosher salt 2 tsp. ground cumin, divided 4 shallots, thinly sliced 1  tsp. red pepper flakes Pomegranate seeds Cilantro leaves 1 (2-lb.) flank steak (with lots of spice) Zippy Yogurt Sauce 1/3  cup 2% Greek yogurt 1/2 English cucumber,...

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Roasted Fall Vegetables and Quinoa
Jan19

Roasted Fall Vegetables and Quinoa

Living a healthy lifestyle doesn’t have to be a chore. You just need balance in your life. Some of this, some of that, everything in moderation. Roasted Fall Vegetables and Quinoa 1 (8-oz.) package baby multi-colored carrots, halved 1/2 small red onion, thinly sliced 2 cups coarsely chopped butternut squash (about 8 oz.) 1/4  cup olive oil, divided 3/4 cup unsalted chicken stock 1/2 cup red quinoa 2 cloves garlic, thinly sliced 3 cups...

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Salmon with Warm Fennel and Citrus
Jan12

Salmon with Warm Fennel and Citrus

When it comes to food, don’t forget more fruits, vegetables, and whole grains. 1 lime 1 navel orange 1 ruby red grapefruit 1/2 bulb fennel, thinly sliced 6 pitted Castelvetrano green olives, halved 3 tsp. white wine vinegar 2 Tbsp. olive oil 4 (6-oz.) wild salmon fillets 2 tsp. olive oil Kosher salt and freshly ground pepper 3 tsp. sriracha  1/4 cup fresh flat leaf parsley leaves  1/4 cup fresh mint leaves Zest lime and orange and...

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Herradura’s Red, White and Blue Berries
Jul03

Herradura’s Red, White and Blue Berries

Ingredients: · 1½ oz. Herradura Silver · 2 ½ oz. coconut water · ¼ oz. agave nectar · ½ oz. lime juice Place all ingredients in to a cocktail shaker filled with cubed ice. Shake hard and strain over crushed ice in to a tall glass. Garnish with raspberries and...

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Bohemia Fireworks
Jul01

Bohemia Fireworks

Ingredients · 2 strawberries · 1.5 oz Bohemia · 1.5 oz spiced rum · .5 oz simple syrup · ½ oz lemon Muddle the strawberries and add the rest of the ingredients. Shake all ingredients and pour over ice in a collins glass. Top with Bohemia...

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Is It Bursitis?
May09

Is It Bursitis?

That Scary-Sounding Ailment is More Common Than You Might Think If you’ve flipped past a sports broadcast recently you’ve probably heard the word “bursitis” at least once as the anchors rattle off the names of newly injured players. In actuality, there are plenty of colloquial terms people have been using to refer to bursitis for years. Ever heard someone mention “clergyman’s knee” or “student’s elbow?” How about the rather hilarious...

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Bouillabaisse a la Marseillaise
May06

Bouillabaisse a la Marseillaise

1 cup yellow onions, sliced 1/3 cup leeks, sliced, white part only 1/2 cup olive oil 2-3 cups fresh tomatoes, chopped 4 garlic cloves, mashed 2 1/2 quarts water 6 parsley sprigs 1 bay leaf 1/2 teaspoon thyme or basil 1/8 teaspoon fennel Saffron, 2 big pinches Dried orange peel, 2-inch piece 1/8 teaspoon black pepper 1 tablespoon salt 3-4 pounds fish heads, including bones and trimmings 6-8 pounds assorted lean fish and shellfish...

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Benihana Red Plum Sake Sangria
May04

Benihana Red Plum Sake Sangria

Toast to the season with a refreshing glass of Benihana Red Plum Sake Sangria. Easily prepared ahead of time, this sipper will be a hit at all of your springtime soirees. Ingredients   13 ounces 14 Hands merlot 3 ounces sake 5 ounces plum wine 2 ounces Monin hibiscus syrup 3 ounces POM pomegranate juice 6 ounces Tropicana orange juice soda water orange slices lime wedges maraschino cherries   Combine all of the ingredients...

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Beach Fare Comes Home
Apr30

Beach Fare Comes Home

Bring a bit of the gulf coast into your home with the delicious recipes from the Beach Walk restaurant at Henderson Park Inn. Cinnamon Roll French Toast Serves: 6 to 8     6 eggs 2 cups milk ½ cup sugar 1 tablespoon cinnamon 1 tablespoon nutmeg 1 teaspoon pure vanilla extract Baked Cinnamon rolls, sliced Beat first six ingredients together. Dip each cinnamon roll slice into the batter. Cook in a skillet over medium heat for...

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Tomatoes Two Ways
Apr01

Tomatoes Two Ways

As farmer’s markets become a neighborhood staple as warmer weather blows into town, we can’t wait for tomatoes so juicy, you want to eat them like an apple and let the juices drip where they may. Ripe for the picking are these recipes for tomato-aficionados everywhere. Caprese Salad 8 ounces fresh mozzarella cheese, cubed 1 (10 ounce) basket cherry tomatoes, sliced 3 tablespoons torn fresh basil leaves 1 tablespoon lemon infused olive...

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The Capone
Feb20

The Capone

  The Capone 3 oz. Templeton Rye Whiskey 1 oz. Grand Marnier splash of champagne dash of bitters   Combine Templeton Rye, bitters and Grand Marnier in a shaker. Shake well, strain in martini glass. Float champagne and garnish with lemon...

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Orange Salad with Red Onion and Olives
Feb07

Orange Salad with Red Onion and Olives

4 oranges 1 small red onion Fresh leaf parsley, for garnish 1 handful black olives Mild vinegar Olive oil Salt and pepper Peel the oranges and cut into slices as well as the leaf parsley and red onion. Place oranges and red onions on a plate and dribble olive oil and some nice vinegar over. Season with salt and pepper, and finish of by drizzling olives and parsley over the...

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Monkey Shoulder Mint Julep
Feb03

Monkey Shoulder Mint Julep

60 ml Monkey Shoulder Blended Malt Scotch Whisky 10 ml sugar syrup 9 fresh mint leaves Place mint leaves in base of cup, add sugar and softly press to release oils. Add Monkey Shoulder and crushed ice while stirring gently. Keep stirring and adding ice until frozen. Generously garnish with sprigs of...

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Hendrick’s Martini
Jan30

Hendrick’s Martini

2 ½ parts Hendrick’s Gin ½ part Lillet Blanc In a mixing glass combine ingredients. Ice, stir well and strain into a chilled cocktail glass.  Add the cucumber garnish of your whimsy and...

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Four Roses Old Fashioned
Jan23

Four Roses Old Fashioned

  50 ml Four Roses Small Batch Bourbon 1 cube of sugar (or a splash of simple syrup) 2 dashes of angostura bitters 2 to 3 ice cubes 1 maraschino cherry Mix sugar, water and angostura bitters in an old-fashioned glass.  Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir. Garnish with one maraschino cherry....

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Carpano Antica Manhattan
Jan16

Carpano Antica Manhattan

2 oz. Bourbon 1 oz. Carpano Antica Sweet Vermouth 2 dashes of angostura bitters 1 cherry   Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with a cherry....

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Seared Gulf Red Snapper with Caramelized Fennel and Olive Crostini
Jan10

Seared Gulf Red Snapper with Caramelized Fennel and Olive Crostini

Prepare something out of the ordinary that is sure to impress your dinner guests! This blend of flavors that’s a favorite at The Mansion, will not be forgotten.   Saffron Sauce 3 tablespoons extra virgin olive oil 2 cloves garlic, crushed 3 shallots, peeled and sliced 1 leek, white part only, cleaned and sliced ½ tablespoon cracked coriander seeds ½ tablespoon fennel seeds Fennel stems, chopped 2 dried arbol chiles ½ tablespoon tomato...

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Easy, Decadent Truffles
Dec19

Easy, Decadent Truffles

Indulge yourself and your loved ones this Valentine’s Day with these simple, but delectable chocolate truffles. Makes 5 dozen  1 (8 ounce) package cream cheese, softened 3 cups semisweet chocolate chips, melted 3 cups confectioners sugar, sifted 1 1/2 teaspoons vanilla   In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners sugar until well blended. Stir in melted chocolate and vanilla until no streaks...

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Mixed Berry Smoothie
Dec12

Mixed Berry Smoothie

You’ll find ginger and berries on many “super foods” lists, so this smoothie is not only refreshing; it’s healthy too.   Ingredients 1 cup Driscoll’s blueberries 1 cup Driscoll’s raspberries or blackberries 1 cup Driscoll’s strawberries, halved or quartered 1 cup vanilla yogurt 1/2 cup orange juice 1 tablespoon finely chopped crystallized ginger 2 ice cubes berries for garnish Blend berries, yogurt,...

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Cinnamon Buttermilk Blueberry Waffles
Dec12

Cinnamon Buttermilk Blueberry Waffles

Surprise someone with a light and lovely breakfast-in-bed, featuring these flavorful waffles. For an added treat, heat the syrup in the microwave with a little melted butter. Ingredients 1 1/2 cups white whole wheat flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 1/4 cups buttermilk 3 tablespoons canola oil 2 large eggs 2 cups Driscoll’s...

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Warm Up! With Homemade Hot Chocolate
Dec12

Warm Up! With Homemade Hot Chocolate

Sure, the instant mix is convenient but, on a cold winter’s day, a cup of real rich, creamy hot chocolate is a special treat for the whole family. 1       bar gourmet dark chocolate 1/3    cup unsweetened cocoa powder ½      cup white sugar ½      teaspoon cinnamon 1       pinch salt 1/3    cup water 3½     cups milk ¾      teaspoon vanilla extract ½      cup half-and-half cream Grate the chocolate bar into small curls and place in...

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Oven-Roasted Tomato & Gruyere Tarts
Dec05

Oven-Roasted Tomato & Gruyere Tarts

Oven-Roasted Tomato & Gruyere Tarts Oven: 375°F to 400°F Prep time: 45 minutes Baking time: 50 minutes Yield: 12 tarts These tarts hit about every note on the savory scale: rich, salty bacon and Gruyère are offset by the natural sweetness of caramelized tomato and roasted garlic. Bake that up in a creamy custard, and you have a handheld bite of bliss.     For the Tomatoes and Garlic 1 pint cherry tomatoes, cut in half...

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