https://www.facebook.com/105245789062939/

The Appetizing Treat, Southlake, TX (2026)

02/08/2026

Delicious One Serving Chicken Breast

INGREDIENTS
- 1 boneless skinless chicken breast
- 1/4 teaspoon Cavenders All Purpose Greek Seasoning, divided in half
- 1 garlic clove, minced
- 1/2 tablespoon butter, melted
- 1/2 tablespoon olive oil

PREPARATION
1. Heat oven to 450 degrees.
2. Wait 5 minutes, then place a non-stick skillet on a medium heat element. Melt 1 tbsp butter in the skillet. Once it is half melted, add the olive oil. Stir. Add the garlic, and cook 1 minute. Do not let it burn!
3. Sprinkle the chicken breast with the greek seasoning, half on each side. Place the chicken breast in the skillet. Cook for 4 minutes on medium heat. Turn the oven off, but do not open the door! Flip the chicken over and cook for 6 minutes on low heat, covered.
4. Remove the chicken and place in an oven-proof dish. Pour the skillet drippings over the chicken breast. Cover with aluminum foil.
5. Place the dish with the chicken in the oven, and let it sit for 10 minutes without opening the door.
6. Serve with the pan drippings over the chicken breasts. I cut mine up and then poured the drippings over. Delicious!

02/07/2026

Cold Pasta Primavera Salad From Hidden Valley

INGREDIENTS
- ½ (1 ounce) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
- ½ cup milk
- ½ cup mayonnaise
- 3 tablespoons olive oil or vegetable oil
- 2 zucchini, cut into 1/4-inch slices
- 1 cup frozen broccoli florets, steamed
- 1 red bell pepper or green bell pepper, cut into small chunks
- 1 cup cherry tomatoes, halved
- 4 medium radishes, thinly sliced
- 3 green onions, chopped
- 1 (16 ounce) package rotini (corkscrew) pasta
- 2 tablespoons drained capers (Optional)

PREPARATION
1. Cook pasta according to package directions. Rinse with cool water and drain. Combine Hidden Valley Original Ranch Salad Dressing & Seasoning Mix with milk and mayonnaise in a bowl, creating 1 cup dressing.
2. In a small bowl, whisk the dressing together with the oil until emulsified.
3. In a large bowl, add the pasta and the remaining ingredients.
4. Add the dressing and toss until well coated.
5. Chill covered for 1 hour before serving.

02/06/2026

Fresh Orange Rice

INGREDIENTS
- 2 fresh oranges
- 2 cups jasmine rice (I also use basmati but plain white rice rarely)
- orange zest
- 3 cups water
- 1/2 teaspoon salt
- orange slice, for garnish

PREPARATION
1. Remove the zest from the orange and measure out up to 2 tablespoons, if desired. Mince and set aside.
2. To garner the maximum amount of juice from your oranges, with a sharp knife pierce the oranges about 5-6 times and microwave for 30 seconds.
3. Juice the orange and measure out 3/4 cup; more or less according to your preference. You may need to juice another orange if two oranges don't yield enough juice. Remember that for 2 cups of rice you will need 4 cups of liquid (water/orange juice) in whatever ratio you choose.
4. Place the rice in a pan along with the water, salt and orange juice. NOTE: *Important to stir in the orange zest at the end of the cooking time. DO NOT add the zest in with the rice while it is cooking or the rice will turn bitter.
5. Cover pan, bring to a boil, reduce heat and simmer about 20-25 minutes or until liquid is absorbed.
6. Remove pan from stove; fluff rice with a fork and stir in the zest. Let stand covered for a few minutes then serve.
7. Garnish with orange slices if desired.

02/05/2026

Portobello Mushroom Pasta

INGREDIENTS
- 1 (16 ounce) package farfalle pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ pound chopped portabello mushrooms
- 1 red bell pepper, diced
- 1 zucchini, cut into 1/2-inch slices
- ¼ cup red wine vinegar
- 2 tablespoons grated Parmesan cheese

PREPARATION
1. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
2. Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
3. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.

02/04/2026

Orange Shrimp Scampi

INGREDIENTS
- 1 lb linguine
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 3 large garlic cloves, chopped
- 1/3 cup shallot, chopped
- 1 (12 ounce) package small shrimp, peeled & deveined (60-80)
- sea salt
- fresh ground black pepper
- 1/2 cup white wine
- 1 large fresh orange, juiced & zest of half
- 1 teaspoon fresh thyme leave
- 1/3 cup fresh basil leaf, chiffonade

PREPARATION
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup pasta water.
2. In the meantime, in a large skillet, over medium-high heat, add 1 tablespoons oil and 1 tablespoons butter and when hot, add the garlic and cook until lightly browned about 1 minute Add in the shallots and cook until soft about 1 minute Add the shrimp and season with salt and pepper. Cook until the shrimp turn pink and are cooked through, 3 to 5 minute Remove and set aside.
3. To the skillet over high heat, add the wine, orange juice, orange zest and thyme and deglaze the skillet. Bring to a boil, lower heat to low and simmer 1 minute Return the shrimp, add in the remaining oil, butter and basil and toss to combine. Season with salt and pepper if needed, heat through; adding the pasta water if needed. Plate and serve over pasta.

02/03/2026

White Chip Chocolate Cookies

INGREDIENTS
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1? cups white chocolate chips

PREPARATION
1. Preheat oven to 350°F (175 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

02/02/2026

Raisin Brown Bread

INGREDIENTS
- 2 cups boiling water
- 1 cup rolled oats
- 2 tablespoons shortening
- 3 tablespoons brown sugar
- 4 teaspoons salt
- 1 cup molasses
- ½ cup warm water (110 degrees F/45 degrees C)
- 1 teaspoon white sugar
- 2 tablespoons active dry yeast
- 3 cups warm water (110 degrees F/45 degrees C)
- 12 cups bread flour
- 1½ cups raisins
- 1½ teaspoons ground cinnamon

PREPARATION
1. Combine boiling water, oats, shortening, brown sugar, salt, and molasses. Allow to cool.
2. Stir 1/2 cup warm water and 1 teaspoon white sugar until sugar is dissolved. Sprinkle yeast over this mixture, and proof while oats are cooling.
3. Add 3 cups of warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour 1 cup at a time until it begins to get hard to stir. Dredge raisins in flour, and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size.
4. Divide dough into 5 parts. Shape loaves, and place into greased 9 x 5 inch loaf pans.
5. Bake in a preheated 375°F (190 degree C) oven for 20 minutes. Reduce heat to 350°F (175 degrees C), and bake an additional 20 minutes. Cool on wire racks.

02/01/2026

Spicy Volcano Shrimp

INGREDIENTS
- 12 ounces raw jumbo shrimp
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 teaspoon minced garlic
- 1/2 cup orange marmalade or 1/2 cup plum jelly
- 1 tablespoon chili powder
- 2 tablespoons chopped green onions
- 1 teaspoon red pepper flakes
- 1 teaspoon minced ginger
- 1 tablespoon toasted sesame seeds (optional) or 1 tablespoon chopped dry roasted peanuts (optional)

PREPARATION
1. If shrimp are frozen thaw overnight in refrigerator.
2. Place remaining ingredients in a large skillet, bring to a boil and simmer for five minutes.
3. Add shrimp, simmer for 5 minutes or until shrimp are opaque and pink.
4. Serve over hot rice.
5. Sprinkle with sesame seeds or peanuts.

01/31/2026

Orecchiette, Sausage And White Bean Soup

Ingredients
- 1 Tbs. olive oil
- 1/4 pound fresh, Italian sausage, cut into slices on the bias
- 2 mediums red onions, chopped
- 4 eachs garlic cloves, minced
- 1 (14.5 oz) can fire-roasted, diced tomatoes w/ their juices
- 1 (15.5 oz) can white beans
- sprigs each rosemary, thyme and parsley
- 2 quarts chicken stock or broth
- 2 cups dry Orecchiette pasta
- black pepper
- freshly grated Parmesan cheese
- balsamic vinegar

Preparation

Heat olive oil in a large pot and add sliced sausage.

Brown the sausage well on both sides.

Add chopped red onion and cook, stirring occasionally for a couple of minutes.

Stir in garlic and cook for another minute or so.

Pour in the can of tomatoes.

Let the mixture cook down for a few minutes, until slightly thickened.

Add beans, herbs and stock. Stir well and bring to a simmer.

Once soup has simmered for 10 minutes or so, add in the pasta.

Cook for 10 minutes more or until pasta is just al dente.

Season with black pepper and salt.

Ladle into serving bowls and crack a little more fresh black pepper on top.

Sprinkle with some chopped parsley.

Drizzle a bit of balsamic vinegar on and grate some Parmesan over the top.

Source: Foodista

01/30/2026

Mexican Pork And Rice

Ingredients
- 1 can of black beans
- 1 can of diced tomatoes
- 1 cup of chicken stock
- 1/2 teaspoon of chile powder
- 1 bunch small of cilantro, chopped
- 1/2 teaspoon of cumin
- 2 cloves of garlic
- 1 green pepper, chopped
- 1 can of green chili pepper
- 1/2 lime, juiced
- 1/2 onion, chopped
- 1 pound of pork chops
- 1 cup of rice, uncooked
- 1/4 cup of salsa or picante
- salt to taste

Preparation

Start it off by sprinkling the pork chops on both sides with a bit of cumin and chile powder.

Throw the chops into a large pan heated on medium high heat and let them sear about for about 2 minutes on each side.

Remove the chops from the pan and add in a swirl of oil, letting it heat up for a minute.

Then throw in the chopped pepper, onion, and garlic.

Let it cook for 3-4 minutes.

Put the seared chops back in the pan.

Now add in the tomatoes, picante, lime juice, green chiles, black beans, spices, and stock.

Mix it up well and then add in chopped cilantro.

Last but not least, add in the rice and mix it well.

Bring the dish to boiling and then cover it and drop it down to low.

Let it cook for 10-15 minutes to allow the rice to absorb the liquid and the pork to finish cooking through.

Source: Foodista

01/29/2026

Cheesy Bacon Burger With Spicy Chipotle Aiolo Sauce

Ingredients
- 2 teaspoons chopped chipotle chiles in adobo
- 3 tablespoons fat free mayonnaise
- 1 clove garlic, pressed or grated
- ¼ teaspoons garlic powder
- 3 Tablespoons Greek yogurt, non-fat
- 1 cup green bell pepper, sliced Into strips
- ½ teaspoons ground cumin
- ¼ teaspoons ground black pepper
- 1 1/2 pounds lean ground beef
- 4 teaspoons lime juice, fresh
- ½ cups onion, sliced into strips
- 2 whole wedges of laughing cow Swiss cheese, sliced in half
- 4 slices turkey bacon, cooked according to package
- 4 whole wheat hamburger buns

Preparation

For Burgers:In a pan cook turkey bacon according to directions on the package. Once bacon is done being cooked, take the bacon out and set aside.

Add bell pepper and onion into the same pan, cook until tender for about 10 minutes.

Add ground beef to a small bowl, add garlic powder and ground pepper, mix well. Divide the raw meat into 8 equal pieces.

Flatten out the hamburger, and place 1/2 a cheese wedge onto each piece of hamburger.

Take the other pieces of the hamburger and place on top of the cheese , and squish them together and seal the edges so the cheese doesn't ozzz out.

Place on grill and cook until done. About five minutes per side.

Place burger on buns, top the burgers with bacon, peppers and onions and sauce.

For spicy Chipotle Aioli sauce; in a small bowl place all the ingredients together and whisk together until combined.

Makes 3/4 cups or 12 tablespoons.

Source: Foodista

01/28/2026

Beet And Cashew Croquettes With Tahini Sauce

Ingredients
- 4 Lg beets (about the size of a baseball), peeled and cut into 1inch (2.5cm) cubes
- 3/4 cup (200gm) raw unsalted cashew nuts
- 2 pinches coarse sea salt
- 1 tablespoon (15ml) corn starch
- 2 teaspoons extra-virgin olive oil
- salt and pepper to taste
- 3/4 cup (200ml) plain soy milk
- 4 tablespoons (60ml) tahini (well-stirred)
- 2 smalls or 1 large clove of garlic

Preparation

Preheat the oven to 375F (185C) degrees.

Toss beets with olive oil and season with salt and pepper.

Spread mixture evenly on a baking sheet and place into oven for 45mins - 1hour, the beets should be fork tender

While the beets are in the oven, dry fry the cashews till they have some golden color and become fragrant, about 2 minutes, then coarsely chop and set aside.

Place the roasted beets in a large bowl and smash till they have a coarse consistency, you don't want them to be pureed, just not chunks.

Mix the cashews with the beets. The mixture should be dry enough that you can form it into a ball easily. If the beets are too moist, put them back in the oven for 5 - 10 minutes.

Put balls back in the oven for another 10 minutes till heated through, remove from the oven and serve with Tahini sauce.

Garnish with greens and sprouts if desired!

For the Tahini Sauce; in a mortar and pestle smash garlic with a pinch or two of sea salt, until it forms a paste.

Add paste to a small saucepan with the soy milk, whisk over medium-low heat till combined

Whisk in the cornstarch till you reach the desired consistency and the raw garlic taste is gone.

Season with salt and pepper, if too thick, add a bit more soy milk.

Source: Foodista

The Appetizing Treat

02/08/2026

02/07/2026

02/06/2026

02/05/2026

02/04/2026

02/03/2026

02/02/2026

02/01/2026

01/31/2026

01/30/2026

01/29/2026

01/28/2026

Address

Website

Alerts

Contact The Practice

Shortcuts

Featured

Share