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The Appetizing Treat, Southlake, TX (2026)

04/11/2026

Home Made Chicken Noodle Soup!

INGREDIENTS
- 1 whole chicken
- 1 large onion, peeled and root trimmed
- water to cover
- 1 tablespoon whole black peppercorns
- 4 carrots, peeled and sliced
- 4 parsnips, peeled and sliced
- 1 cup diced celery
- 1 (16 ounce) package egg noodles
- 2 tablespoons chopped fresh parsley, or to taste
- salt to taste

PREPARATION
1. Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball; add to the pot.
2. Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165°F (74 degrees C).
3. Remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
4. Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion.
5. Stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.
6. While the vegetables boil, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Divide between 6 soup bowls.
7. Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.

04/09/2026

Almond Butter And Jelly Sandwich

INGREDIENTS
- 2 slices whole grain bread (oat bran is good)
- 1 tablespoon almond butter (or more to taste)
- 1 tablespoon all fruit spread (or more to taste)

PREPARATION
1. Spread one slice of bread with almond butter and fruit spread.
2. Put other slice on top and cut sandwich in half.
3. Serve and eat!

04/07/2026

Mediterranean Champagne Chicken With Artichoke Hearts And Olives

INGREDIENTS
- 4 chicken cutlets
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 1/2 cups Brut champagne
- 1 tablespoon flour
- 1/3 teaspoon allspice
- 3/4 teaspoon dried basil
- 1/3 teaspoon paprika
- 1 cup marinated artichoke hearts, drained
- 1/3 cup Greek olive, pitted and halved
- 2 tablespoons pine nuts

PREPARATION
1. Heat a large skillet on medium heat.
2. Add olive oil.
3. Add chicken cutlets, and cook on both sides until chicken is thoroughly cooked.
4. Remove chicken and set aside.
5. In pan with drippings, add butter and cook until melted.
6. Add champagne, and turn heat on medium high.
7. Add allspice, basil, and paprika and mix well.
8. Add in flour while continually stirring.
9. Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
10. Add artichoke hearts and olives, and turn heat back to medium.
11. Return chicken cutlets to pan, spooning sauce over them.
12. Lower heat and add pine nuts, lightly mixing them into mixture.
13. Serve chicken with the artichoke, olive, and pine nut mixture over it.

04/05/2026

Simply Baked Monte Cristos

INGREDIENTS
- 8 slices bread
- 4 slices ham
- 4 slices gruyere cheese
- 4 eggs
- 1/3 cup milk
- 1/2 teaspoon cinnamon sugar
- 1/2 teaspoon vanilla
- powdered sugar
- raspberry jam

PREPARATION
1. Preheat oven to 425°F and grease a cookie sheet.
2. Layout 4 slices of bread and top each with a slice of ham, a slice of cheese and the remaining bread to make 4 sandwiches.
3. In a large bowl whisk the eggs, milk, cinnamon sugar, and vanilla.
4. Dip the sandwiches into the egg mixture, coating both sides, and place onto the greased cookie sheet.
5. Bake 15 minutes, turn sandwiches over, and continue baking 10 more minutes.
6. Dust with powdered sugar and serve with raspberry jam.

04/03/2026

"Pasta With Shrimp, Oysters, And Crabmeat"

INGREDIENTS
- ½ cup butter
- ½ cup olive oil
- 3 tablespoons minced garlic
- 1¼ cups chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 pinch crushed red pepper
- salt and pepper to taste
- 1 (16 ounce) package bow tie pasta
- 2 (10 ounce) containers shucked small oysters, drained
- ¼ cup butter
- 1 tablespoon olive oil
- 1¼ pounds peeled and deveined small shrimp
- 1 pound fresh lump crabmeat
- salt and pepper to taste
- ¼ cup chopped fresh parsley

PREPARATION
1. Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
4. Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

04/01/2026

Murgh Makhani (Indian Butter Chicken)

INGREDIENTS
- ⅓ cup plain nonfat yogurt
- 1 tablespoon tandoori masala powder
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ onion, chopped
- 1 (1 inch) piece fresh ginger
- 1 clove garlic
- 2 tablespoons water
- 3 tablespoons cooking oil, divided
- 2 teaspoons garam masala
- ¼ teaspoon Indian chili powder
- 1 cup tomato sauce
- 1 cup half and half
- 2 tablespoons butter
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon salt

PREPARATION
1. Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
2. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

03/30/2026

Chile Con Queso (Melted Cheese Dip)

INGREDIENTS
- fried tortilla chips
- 2 tablespoons salad oil
- 1 medium onion, finely chopped
- 1 (4 ounce) can diced green chilies or 1 jalapeno chile, diced
- 1/3 cup heavy cream
- 1 cup chihuahua cheese or 1 cup edam cheese
- 6 medium green bell peppers or 6 medium red bell peppers, seeded and cut int 1/2 inch wide strips

PREPARATION
1. In a 3-4 quart pan, combine oil and onion.
2. Cook, stirring, over medium heat until onion is soft (about 7 minutes).
3. Add chilies and cream.
4. Cook, stirring, until hot.
5. Reduce heat to low and add cheese, stirring until melted.
6. Pour into a chafing or fondue dish over a low flame or into a dish on an electric warming tray (low setting).
7. Offer with bell pepper strips and tortilla chips.

03/28/2026

Thin Mint Cookies

INGREDIENTS
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup white sugar
- 1 egg
- ½ teaspoon mint extract
- 3 (1 ounce) squares semisweet chocolate, chopped
- ¼ cup butter

PREPARATION
1. In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
2. Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
3. Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
4. Preheat oven to 350°F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
5. Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
6. Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

03/26/2026

Beer Cornbread

INGREDIENTS
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup milk
- 1/2 cup beer
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 2 eggs, beaten
- 1/3 cup cooking oil

PREPARATION
1. In bowl stir together cornmeal, flour, baking powder, baking soda, and salt.
2. In another bowl combine the eggs, milk, beer and oil. Add to the dry ingredients.
3. Mix Well.
4. Turn into a 8x8x2 pan sprayed with pam.
5. Bake at 425 for 15 minutes or until done.
6. Serve warm with Molasses, Maple syrup, honey or butter.

03/24/2026

Italian Zucchini Lasagna

INGREDIENTS
- 1 lb. lasagna noodle, cooked
- 1 (16 ounce) can stewed tomatoes
- 4 large zucchini
- grated parmesan cheese
- 1/2 lb. mozzarella cheese, shredded
- 3/4 cup chopped onion
- 6 cloves garlic, chopped or minced
- 1 can tomato paste
- 1/2 cup sliced mushroom
- 1 lb. lean ground beef
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 cup fresh basil, chopped
- ground pepper
- 1/4 cup red wine (optional)

PREPARATION
1. Cook lasagna noodles according to package directions or until tender but still firm.
2. Drain, keep warm.
3. Meanwhile, to make lasagna sauce, sauté ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done.
4. Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well.
5. Simmer 45-50 minutes .
6. To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1-2 inches of water.
7. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.
8. Grease a 9" x 13" or larger, baking pan.
9. Arrange a first layer of noodles so the ends hang over both sides of the pan.
10. These will be folded back-over the top on the final layer.
11. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese.
12. Repeat.
13. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce.
14. Top with parmesan cheese and cover with foil.
15. Bake at 350 degrees for about 35-40 minutes , uncover and bake until brown, approximately 10 minutes.
16. Serve this Italian food with French bread and have additional parmesan cheese at the table.

03/22/2026

Rice With Black Beans

INGREDIENTS
- 1 onion, chopped
- 1 tablespoon vegetable oil
- 1 (14.5 ounce) can stewed tomatoes
- 1 (15 ounce) can black beans, undrained
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 cup instant white rice

PREPARATION
1. In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
2. Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

The Appetizing Treat

04/11/2026

04/09/2026

04/07/2026

04/05/2026

04/03/2026

04/01/2026

03/30/2026

03/28/2026

03/26/2026

03/24/2026

03/22/2026

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