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The Appetizing Treat, Southlake, TX (2025)

11/23/2025

Apricot Glazed Apple Tart

Ingredients
- 1 1/2 cups all-purpose flour, plus 1 tablespoon
- pinch of salt
- 1 1/2 sticks cold unsalted butter cold unsalted butter
- cup ice water
- 3 1/2 tablespoons sugar
- 4 largest red apples, such as Golden Delicious, peeled, cored and cut into 1/4-inch-thick slices
- 2 teaspoons cinnamon
- 2 tablespoons apricot preserves, melted and strained

Preparation

In a food processor, pulse 1 1/2 cups of the flour with the salt.

Add the cold butter and process just until the butter is the size of peas, about 5 seconds.

Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds.

Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together.

Pat the dough into a disk.

On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.

Line a large baking sheet with parchment paper.

Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.

In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough.

Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge.

Fold the dough over the apples in a free-form fashion.

Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar and cinnamon.

Refrigerate the unbaked tart until slightly chilled, about 10 minutes.

Preheat the oven to 400F degrees.

Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through.

Brush the apples with the melted preserves.

Slide the parchment onto a wire rack and let the tart cool slightly before serving.

Source: Foodista

11/22/2025

Healthier Southern-style Green Beans

Ingredients
- 2 pounds fresh green beans, lightly steamed
- 1 tablespoon unsalted butter
- 1 ounce bacon, chopped (we use the thin sliced Ready Crisp)
- 1/2 cup onion, chopped

Preparation

In a large skillet over medium-high heat, add bacon and butter and render bacon until cooked, but not yet crispy.

Add onion and continue to cook until just tender.

Add beans and saute until the beans are tender and heated through.

Source: Foodista

11/21/2025

Summer Beet Side Salad

Ingredients
- 5 beets, preferably organic.
- 1 English cucumber, sliced
- olive oil
- a few sprigs of parsley
- 1 tomato

Preparation

To roast the beets: slice off the stems, wash them carefully, and wrap them in an aluminum foil pouch with a drizzle of olive oil and a little table salt (essentially set them on a piece of aluminum foil, and fold over the edges to make a tight little envelope).

Beets will take about an hour to roast at 350 degrees.

Cool before handling.

Then, peel away the skins with the help of a paper towel, back of a knife, and/or a little cool water.

Leave beets out to cool (this is a cold salad).

Assemble ingredients; drizzle olive oil over the top of the salad and sprinkle a touch of table salt.

Small servings.

Source: Foodista

11/20/2025

Braised Chicken With Miso Paste

Ingredients
- 1 kilogram whole chicken or chicken thigh- cut to pieces
- 1/2 tablespoon tbsp corn flour with 1 water (optional)
- 1 clove garlic, crushed
- 500 grams potatoes- remove skin and soak in salted water for a while
- 2 1/2 tablespoons miso paste or fermented soybean paste
- 2 tablespoons dark soy sauce
- 1/2 teaspoon sugar
- 150 ml water

Preparation

Heat enough oil in wok, add chopped garlic and miso paste and fry for a while till aromatic.

Add in chicken pieces with another 2 tbsp dark soy sauce and 1 tsp sugar, continue to stir fry chicken well. Lastly add in cut potatoes, mix well with the chicken, add in 250ml water or water just enough to cover the chicken.

Bring water to boil and cover with lid, lower heat and simmer for about 20 minutes or potatoes soften.

Add a little more water when the sauce dries up a little. Lastly add corn flour with water as thickening. (optional)

Serve hot with rice.

Source: Foodista

11/19/2025

Strawberries And Cream Scones

Ingredients
- 2 1/4 teaspoon baking powder
- 2 tablespoons butter
- 1/4 teaspoon cinnamon
- 1 egg lightly beaten mixed with a tablespoon of water for egg wash
- 2 cup flour
- 1/3 cup granulated white sugar
- 1/2 cup heavy cream
- 1 lemon
- 2-3 tablespoon milk
- powdered sugar
- 3/4 teaspoon salt
- 1 pint strawberries

Preparation

Preheat the oven to 425F.

Cube and chill butter.

Combine dry ingredients, flour, sugar, baking powder, lemon zest, salt, and cinnamon in a large bowl.

With your fingertips work the butter into the flour mixture.

Make a well in the center of the butter and flour mixture.

Add the heavy cream and stir.

Add a tablespoon of milk and stir until the dough is moistened but not wet.

Add the diced strawberries.

Gently work the strawberries into the dough and knead it together.

Pat into an 8 inch circle and cut triangles.

Do not be afraid of using flour, excess flour can always be dusted off.

Transfer scones to a parchment lined baking sheet.

Brush with egg wash.

Bake at 425F for 12-15 minutes or until the tops and edges are golden.

Cool on a cooling rack.

Drizzle with glaze powdered sugar mixed with a bit of liquid of your choice.

Source: Foodista

11/18/2025

Hazelnut Truffles

Ingredients
- 1/2 cup cocoa
- 2 tablespoons rich cream
- 130 grams dark chocolate, (compound or couverture) (about ¼lb)
- 1/2 tablespoon Grand Marnier
- 20 whole hazelnuts with the skin
- 1 tablespoon milk

Preparation

Preheat oven to 220 C/450 F.

Place hazelnuts on an oven tray and roast until the skin cracks and the hazelnuts colour a little but not too much.

Place hazelnuts in a tea towel or kitchen paper and rub them against one another to remove most of the skin.

Place hazelnuts in a food processor and blend to a powder.

Bring cream and milk to the boil in a saucepan and on a low heat, stir in chocolate until it has all melted.

Stir in hazelnut powder and Grand Marnier.

Transfer preparation to a bowl and refrigerate for about 30-40 minutes, during which time you need to stir it two or three times with a wooden spoon.

It will stiffen like thick icing.

Stir chocolate mixture again before spooning it into the piping bag.

Pipe small mounds of chocolate, about the size of a twenty cent piece or shape the mixture with a teaspoon.

It is easier to do this on baking paper.

Refrigerate truffles for about 30 minutes.

Place cocoa in a bowl.

Using a spatula, lift each truffle and roll in the cocoa.

To obtain a round shape, roll the coated truffles rapidly between the hands without pressing too hard.

Then roll the truffles again in the cocoa and refrigerate until required.

Source: Foodista

11/17/2025

Gluten And Dairy Free Alfredo Lasagna

Ingredients
- 1 package Tinkyada Lasagna Noodles
- 1 jar Casein Free Spaghetti Sauce
- 1/2 cup Earth Balance Butter (vegan)
- 8 ounces weight Tofutti cream cheese
- 1 cup so delicious coconut creamer
- 2 wholes squares Tofutti Mozzarella cheese
- 1 tablespoon garlic powder, or to taste
- 1/4 teaspoon black pepper
- 20 ounces weight canned chicken
- 2 teaspoons chives chopped
- 1/4 teaspoon basil

Preparation

Preheat the oven to 375 degrees.

Cook the lasagna according to package directions. Don't forget to reduce the cooking time by 2 minutes since we're going to bake the noodles.

Let's make the chicken alfredo sauce: Over medium-high heat, melt the butter.

When the butter is almost melted, add the cream cheese.

Once the butter and cream cheese are well combined and almost melted, add the coconut creamer, mozzarella cheese, garlic powder, pepper, chives, and chicken.

Stir until everything is melted and well combined.

Set aside and let thicken, stirring occasionally.

Let layer: In a large casserole dish, spread out 1 C of spaghetti sauce.

Then 3 lasagna noodles. I had trouble with my noodles breaking apart.

After I rinsed mine in cold water I left them in the colander and pulled them out with tongs.

I would recommend laying them on a piece of foil right away so they don't stick together like mine did.

Then layer 1/3 of the alfredo sauce,1 C spaghetti sauce,lasagna noodles,1/3 alfredo sauce, remaining spaghetti sauce,remaining noodles and finally the remaining alfredo sauce.

Sprinkle the top with basil.

Bake for 20-25 minutes, or until lasagna is bubbly and browned.

Source: Foodista

11/16/2025

Pan Seared Shrimp & Scallops Over Bacon-corn-Chile Relish

Ingredients
- 2 teaspoons Ancho chili powder
- 5 slices of bacon
- 1 sweet bell pepper
- 1/2 teaspoon chipotle chili powder
- 1/4 cup chopped cilantro
- 4 ears sweet corn
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- juice of 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon red chili powder
- 1/2 red onion, diced
- salt and pepper to taste
- 1 pound sea scallops
- 1 pound shrimp

Preparation

In a large nonstick skillet, heat the oil over medium heat.

Add the bacon and fry, rendering all of the fat until the bacon is crispy.

Remove the bacon with a slotted spoon.

Pour all of the oil out of the pan and wipe the pan clean.

Pour all but 3 tablespoons back into the pan, through a sieve to filter out bits that might burn, and turn the heat up to medium high.

Working in batches and taking care not to do too much at once (you want the seafood to sear, not steam), pan sear the scallops and shrimp in the bacon fat and oil.

Set aside as you finish.

When done, pour all of the oil out, wipe the pan, and add the remaining 3 tablespoons of bacon fat/oil back into the pan.

Turn heat to medium high.

Add the onion to the pan.

Cook for 5 minutes and then add the peppers.

Cook for an additional 2 minutes.

Add the corn and cook for an additional 2 minutes.

Add the garlic and spices and cook, stirring, for another 2 minutes.

Turn off the heat and add the cilantro and lime juice.

Taste for salt and pepper.

Serve by placing a generous scoop of the relish on each plate, sprinkle some bacon pieces over it, and place some of the scallops and shrimp on top of that.

Garnish with some extra cilantro and a lime wedge.

Source: Foodista

11/15/2025

Crunchy Wild Alaskan Salmon Salad

Ingredients
- 1 cup arugula
- 2 tablespoons celery, finely chopped
- 1 tablespoon low fat mayonnaise
- 4 ounces salmon filets
- 2 tablespoons sweet onion, finely chopped
- 2 tablespoons sweet pickle relish
- 4 slices whole wheat bread

Preparation

Season salmon filet with salt and pepper and bake in a 350F degrees oven for 20 minutes until salmon just flakes.

Remove from the oven and cool in the refrigerator.

Flake cooked salmon and combine with remaining ingredients, except arugula.

Place half the mixture in your bread of choice.

Top with arugula.

Source: Foodista

11/14/2025

Bateta Poha

Ingredients
- 1/4 teaspoon asafoetida (optional)
- 4 mediums hot green chillies
- 1/4 cup chopped coriander
- 2 teaspoons cumin seeds
- 10 curry leaves
- 1/2 teaspoon fennel powder (optional)
- 1 tablespoon ginger, minced
- 1 teaspoon ground black pepper
- 3 tablespoons lemon juice
- cup mixed nuts
- 3/4 cup onions, chopped finely
- 2 cups potatoes, peeled and cubed
- salt to taste
- 2 teaspoons sugar (or to taste)
- 2 tablespoons sunflower oil
- enough sunflower oil to deep fry
- 1 teaspoon turmeric
- 5 cups half-boiled water
- 3 cups poha (flattened rice)

Preparation

Place the poha in a small-holed colander and pour on the half-boiled water. Set aside.

Wash and dry the cubed potatoes, then deep fry in sunflower oil until golden.

Drain on kitchen paper and set aside.

Heat two tbsp oil in a large pan and add the chopped onions, ginger, nuts and chili. Cook until aromatic and the nuts are golden. Do not let it turn too brown.

Add the cumin seeds, turmeric, asafoetida and curry leaves. Saute for thirty seconds.

Add the fennel powder and the potatoes and mix carefully and thoroughly.

Separate the now cooled poha grains gently with a fork and add to the pan.

Season with salt, sugar, lemon and pepper. Gently toss in the pan and remove from the heat.

Garnish with chopped coriander.

Source: Foodista

11/13/2025

Banana Coconut Loaf With Tibetan Goji Berries

Ingredients
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 1/2 cup sugar
- 1 cup sweetened shredded coconut
- 4 eggs
- 1 cup Tibetan goji berries (soaked in some water and drained)
- 1/4 cup agave syrup
- cup pure maple syrup
- 2 cups mashed ripe bananas

Preparation

Add the drained berries and agave syrup in a small bowl. Set aside.

In a large mixing bowl stir in 1 1/2 cup flour,( reserving 1 tablespoon), baking powder, baking soda, salt, sugar and coconut.

Using the reserved flour, coat the berries and toss into the dry ingredients.

In a separate bowl beat the eggs and mix in the maple syrup and bananas.

Make a well in the dry ingredients and pour in the egg banana mixture. Do not over beat, stirring only to blend all the ingredients.

Spoon into 24 prepared muffin tins or 2 greased 8x4x2 loaf pans.

Bake in a preheated 350F degrees oven for 20-25 minutes for the muffins and 50-60 minutes for the loaves.

The muffins and loaves are done when a toothpick inserted in the center comes out clean.

Source: Foodista

11/12/2025

Easy Sour Cream Biscuits

Ingredients
- 2 cups of self-rising flour
- 1 cup of butter, melted
- 1 cup of sour cream

Preparation

Preheat the oven to 350F.

In a medium-sized bowl, combine flour, melted butter, and sour cream.

Try not to over-mix.

With well-floured hands, form the dough into 9 slightly-larger-than-golf-ball-sized biscuits.

Lightly flour them and place them in an 8x8 inch baking pan.

Bake for 40-50 minutes on the middle rack of your oven.

Serve hot with pads of glorious butter.

Source: Foodista

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