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Apr27

Tex-Mex Scalloped Potatoes

Creamy potatoes, smothered in cheese, are my idea of heaven. April has been a super busy month for me. I was hired to do the photography for a cookbook and my deadline is the 30th. So, while I have been very busy in the kitchen lately, almost all of it is for the photography project I have been working on. Doing this kind of work is rewarding, but it leaves little time for recreational recipe development. That’s not to say I...

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Feb04

Steak Chili

I think we got about eight inches of snow overnight. Some of you may read that and say, ‘So what?’  So plenty!  You see, this is Dallas and in these parts even the lightest dusting of the white stuff can bring our bustling metropolis to a screeching halt.  Imaging what four days of ice, topped off with eight inches of snow has done?  Needless to say, I am STILL cooped up in the house, but I am not going to starve.  I made...

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Jan26

Grilled Shrimp and Cheese Grits

Over the weekend I went to Food Blog South, a celebration of Southern food and Southern bloggers. This first time conference was, overall, a wonderful experience and I highly recommend those interested in the food culture of the South to consider attending their next event.  Our lunch during the conference was a favorite of mine – grits!  We  had three options for topping the grits: green beans, braised pork cheeks, and Gulf...

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Dec17

Bacon Dill Potato Salad

The holidays are not always frosty and cold. Sometimes they are downright warm! At least they are in the Dallas area.  Sure, last year we enjoyed a white Christmas, but our typical Christmas is spent in often balmy 70 degree weather.  When I plan my Christmas Day meal I pay close attention to the weather.  If temps are looking to be above 60 then I plan a lighter meal that can be served cold, or at room temperature.  This potato salad...

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Nov04

Sweet Potato, Apple and Caramelized Onion Gratin

I am exhausted. Project Food Blog has been, and continues to be, intense, I’ve had friends in from out of the country, I have four family birthdays coming up, and I am still working three part-time jobs.  On top of it all looms the specter of Thanksgiving and all the preparation that entails.  I am doing my best not to think about it too closely and a good distraction is my kitchen.  This gratin was born out of my efforts to...

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