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The Appetizing Treat, Southlake, TX (2025)

07/08/2025

Bobby Flay's Meatball & Sauce

Ingredients
- ½ pound ground beef
- ½ pound ground pork
- ½ pound ground veal
- 2 large eggs, lightly beaten
- ¼ cup grated Parmesan cheese
- 4 cloves garlic, finely chopped and sautéed
- ¼ cup dry bread crumbs
- ¼ cup finely chopped parsley
- salt and freshly ground pepper
- 1 cup olive oil
- 2 tablespoons olive oil
- 1 large Spanish onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
- 1 bay leaf
- 1 small bunch parsley
- pinch red pepper flakes
- 6 basil leaves, chiffonade

Preparation

For the meatballs; combine all ingredients, (except the oil), in a large bowl until well-combined.

Heat the oil in a large saucepan over medium heat and add the meatballs.

Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.

Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.

For the homemade sauce; in a medium saucepan, heat the olive oil on medium heat.

Add the onions and garlic until they are softened- about 15 minutes.

Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.

Bring the sauce to a boil, then reduce the heat and let it simmer for about 40 minutes (with the meatballs in there!)

Remove the bay leaf and parsley prior to serving, and mix in the basil.

Serve, and enjoy!

Source: Foodista

06/23/2025

Asian Noodles

Ingredients
- 2 mediums carrots julienned
- 1/2 cup cashews (optional)
- 12 ounces dry egg noodles
- 2 teaspoons minced fresh ginger
- 4 ounces fresh shiitake mushrooms stemmed, sliced
- 1 garlic clove minced
- 1 green chile pepper seeded, minced
- 1 tablespoon hoisin sauce
- 2 tablespoons peanut oil
- 1 medium red bell pepper julienned
- 3 tablespoons rice wine vinegar
- 2 scallions, white and light green parts sliced
- 8 ounces snow peas

Preparation

Cook noodles according to package directions; drain well. Blanch snow peas in boiling water for 1 minute.

Drain and refresh in cold water, then pat dry.

Transfer to a medium bowl.

Add carrots and scallions. In a medium skillet, heat oil over medium heat.

Add garlic and chile pepper and cook, stirring often, 30 seconds.

Add mushrooms and cook, stirring often, 2 minutes.

Add mushrooms to the bowl with vegetables.

Add vinegar, ginger and hoisin sauce to the pan and warm through.

Pour over vegetables.

Add noodles and toss.

Once the vegetables have been sliced, this tasty main dish salad can be thrown together in minutes.

Serve these noodles with a packaged miso soup mix.

Serve warm or at room temperature. This recipe yields 4 servings.

Source: Foodista

06/16/2025

Vanilla Panna Cotta With Chocolate Ganache

Ingredients
- 3 sheets of gelatin
- 1/2 cup milk or 120 ml
- 1 vanilla bean

Preparation

Fill a bowl with water, add the gelatin and let it soak.

Pour milk into a pan & bring to just below simmering, then remove the pan from the heat.

Do not let it boil.

Drain & squeeze out the gelatin & add it to the milk.

Pour the cream into another pan, add the sugar and vanilla bean and bring to a boil over low heat, stirring constantly.

Then remove the pan from the heat, remove the vanilla bean and stir in the milk mixture.

You can put the mixture into any kind of ramekin, mold, cup, you like.

Rinse your 'glass' in ice-cold water, shaking out any excess water & fill with the milk mixture.

Chill in the refrigerator for several hours until set (at least 3-4 hours).

Turn out onto a serving dish & serve with fruit sauce or chocolate sauce.

In a double boiler melt chocolate bar.

Once the chocolate is completely melted, slowly whisk in cream until the desired consistency is reached.

Drizzle over the top of the panna cotta once on the serving plate.

Source: Foodista

05/30/2025

Creamy, chili and yummy dish! 🌶️🍜🧀

Creamy White Chili

Ingredients
- 2 teaspoons black pepper
- 1 (15.5 oz.) can Great Northern beans, drained
- 1 pound cubed chicken
- 1 (14 oz.) can chicken broth
- 1 teaspoon cumin
- 1 clove garlic
- 1 (4.5oz.) can green chilies, drained
- ½ cup heavy whipping cream
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese for garnish
- 1 cup sour cream

Preparation

In heavy saucepan, saut chicken, onion, and garlic in olive oil.

When chicken is cooked, add broth, beans, chilies, and seasonings.

Simmer on low heat for 20 minutes.

Remove from heat and add sour cream and whipping cream.

Top with shredded cheddar cheese.

Source: Foodista

05/13/2025

Quick, easy recipe that can literally satifies those Italian cravings! YUM! 🥩🍅🧅🌿

Baked Ravioli & Meat Sauce

Ingredients
- 1 pound of ground beef (80-85%%)
- 1 green pepper, thinly sliced and cut into 1-inch long strips
- 1 large yellow onion, diced
- 5 large cloves garlic, minced
- 3 tablespoons olive oil
- 1 ounce can tomato paste
- 2 teaspoons tablespoons Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon sea or Kosher salt
- fresh cracked pepper
- 2 bay leaves
- 28 ounces can of crushed tomatoes
- 2 cups Mozzarella cheese, shredded
- 26 ounces cheese Ravioli, frozen, or fresh, use good quality

Preparation

Brown the beef and the pepper, onion and garlic in olive oil in a large, heavy bottomed saucepan.

When browned add the tomato paste, Italian seasonings, sugar, salt, pepper, and bay leaves.

Let cook for a few minutes until the tomato paste is heated through.

Add the crushed tomatoes and a half of the tomato paste can full of water. Simmer for 25-30 minutes. Taste and reseason halfway through with salt, pepper and herbs if needed and again before serving.

While the sauce is simmering, cook the ravioli just until they begin to rise to the top and float. You do not need to cook them all the way through.

Drain and toss with a tablespoon of butter or olive oil.

Preheat the oven to 400F degrees.

Remove bay leaves from sauce. Toss a liberal amount of sauce with ravioli. Reserve any excess sauce for serving.

Pour into a greased 9x13 casserole pan.

Sprinkle top with mozzarella.

Bake for about 25 minutes or until bubbly.

Best served with fresh shredded Parmesan, garlic bread, extra sauce and a green salad.

Source: Foodista

04/29/2025

A perfect seasonal dessert 🍫🍬🧈

Nutella Acorn Kisses Dessert

Ingredients
- 1 bag of miniature nutter butter cookies
- 3 tsp Nutella spread
- 40 Hershey kisses
- 1 bag of chocolate chips

Preparation

Separate the miniature nutter butter cookies.

One half will have the peanut butter attached, this is okay.

Unwrap the Hershey kisses.

Using a small knife, spread a small amount of Nutella on the inside half of the nutter butter cookie.

If you have the half with the peanut butter just spread the Nutella on top of the peanut butter filling.

Press the flat side of the Hershey kiss to the nutter butter.

Place a tiny amount of Nutella on the center of the top of the nutter butter cookie.

Attach the chocolate chip on the flat side to the Nutella on the top of the cookie.

Serve these little acorns as a topper for cupcakes, on a cake, as a treat with coffee or milk.

Source: Foodista

04/21/2025

Light, crispy on outside, and coated in generous blend of fresh herbs! 🍞🍅🧅🧄

Focaccia With Tomato, Green Onion And Garlic

Ingredients
- 1 tablespoon coarse salt
- 4 cups flour
- 1 garlic clove, sliced thin
- 1 green onion, minced
- 4 tablespoons olive oil
- 1/2-1 teaspoons dried oregano
- 2 tablespoons grated parmesan cheese
- 1 tablespoon sugar
- 1-1/2 small tomatoes, diced
- 1/2 pint warm water
- 2 teaspoons of quick-rising yeast

Preparation

In the standing mixer mix the dough, or do it in an old-fashioned way, kneading it with your hands.

Combine the yeast with warm water (this is referred to as proofing the yeast) in a small bowl along with the sugar. Gently stir the mixture to dissolve everything.

Allow the yeast to stand for about 3 minutes until it gets a bit foamy.

Add the flour to a large bowl and make a well in the center of it.

In a small bowl, dissolve the salt in a few tablespoons of water, and add it to the flour along with the yeast mixture.

Next add the olive oil to the mixture. With your hands and a spatula to scrape down the bowl, mix everything together to form the dough.

Punch down and knead the dough, turning it as you go, for at least 10 minutes or until the dough is smooth, soft and pliable.

Add a bit of flour to the dough as needed. Form the dough into a round ball.

Add some olive oil to your hands and smooth it over the dough ball to coat it and leave it in the bowl.

Cover the bowl with a thick towel and place the bowl in a warm spot to let the dough rise to double its size (about 45 minutes to an hour).

Coat a baking sheet (with sides) with olive oil and sprinkle a few tablespoons of cornmeal over the entire pan. Set aside.

Once the dough has risen, place it on a floured surface and punch it down 3-4 times.

Allow it to stand for a few minutes while getting toppings ready.

Moving back to the dough, roll and stretch it out into an oblong shape that is about 1/2 an inch thick.

Place the dough on the oiled baking sheet, cover it with plastic wrap and let it stand for about 15 minutes.

Preheat the oven to 400 degrees F.

After the dough has rested and ready to bake it, poke small wells all around the dough using a toothpick.

Brush the surface of the dough with olive oil.

Evenly sprinkle on the dried oregano, green onion, tomato and garlic.

Sprinkle it with coarse salt, then grated Parmesan cheese.

Bake on the bottom rack for 20 minutes, checking it as it gets close to the end of the baking time.

Source: Foodista

04/13/2025

Jam-packed with flavors! Excellent dish! 🍅🧀🌿

Bruschetta Stuffed Portobello’s

Ingredients
- 2 large portobellos
- 1 Tbsp olive oil
- ½ yellow onion, chopped
- 3 cloves garlic, minced
- 1 Tsp chili powder
- 1 Tsp pepper
- 2 chicken bratwursts
- ½ cup orzo
- 1½ cup reduced sodium chicken broth
- ½ cup tomato chopped
- ¼ cup basil, chopped
- ¼ lemon, juiced
- ¼ cup mozzarella
- ? cup Parmesan cheese
- ¼ cup panko

Preparation

Preheat the oven to 400 degrees Fahrenheit.

In a medium saucepan over medium high heat, add olive oil, onion,garlic, chili powder and pepper. Cook until onion is caramelized, about 5 minutes.

Add bratwursts and break them up as they cook with a wooden spoon. Cook until done, about 5-7 minutes.

Remove chicken mixture and put in a separate bowl.

Add orzo to the pan. Stir until the orzo begins to slightly golden brown.

Add chicken broth and reduce heat to medium. Simmer until all liquid is absorbed and orzo is cooked through, about 10 minutes.

Remove from heat and add chicken mixture, tomatoes, basil and lemon juice.

Mix until combined.

Add cheese and stir until evenly combined.

Place portobellos on a baking sheet.

Add mixture to each portobello. Don't be afraid to pile the filling high.

Sprinkle panko evenly over the top of each mushroom.

Place in the oven and bake until the panko is golden brown, about 10 minutes.

Serve and enjoy!

Source: Foodista

04/05/2025

A family favourite, freezes beautifully and is a guaranteed crowd-pleaser! 🍷🥔🐄

Cottage Pie

Ingredients
- 2 lbs. ground beef - 85% lean
- 2 Tbsp. canola oil
- 1 Tbsp. each minced garlic and fresh thyme
- 3 Tbsp. all-purpose flour
- 2 Tbsp. tomato paste
- 1 can diced tomatoes (14.5 oz.)
- 1 cup low-sodium chicken broth
- 1/2 cup dry red wine
- 1 Tbsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 cup frozen green peas
- 1/4 tsp. coriander
- 1/4 tsp. ground ginger
- 1/8 tsp. cinnamon
- 1 pkg. (24 oz.) frozen russet potatoes
- 3 Tbsp. butter
- 1/3 cup milk
- 1 cup shredded white cheddar cheese
- salt and pepper to taste
- 1 cup each, diced onion, carrot, and celery

Preparation

Preheat oven to 400 degrees F.

Coat a 2 quart baking dish with non-stick spray.

Brown ground beef in a saute pan over medium-high heat 8-10 minutes, or until no longer pink.

Drain fat and transfer beef to a paper-towel lined plate.

Heat 2 Tbsp. oil in same pan over medium heat.

Add onion, carrot and celery and sweat; about 5 minutes.

Add garlic and thyme, and cook until fragrant, about 1 minutes. Stir in flour and tomato paste; cook 1 minute.

Whisk in diced tomatoes, broth, wine, Worcestershire, and Dijon; bring to a boil.

Reduce heat to medium low and stir in reserved beef and peas; season with cinnamon, coriander and ginger and salt and pepper to taste.

Transfer filling to prepared baking dish and set aside.

Prepare potatoes according to package directions.

Mash until smooth and add butter and milk and salt and pepper to taste.

Arrange potatoes on top of filling.

Top with cheddar cheese and 2 Tbsp. butter and bake until potatoes and meat are heated through and potatoes begin to brown.

Let pie cool 10-15 minutes before serving.

Source: Foodista

03/15/2025

It's the perfect healthy treat and blend of delicious goodness! 🥥🍌🥤

Coconut Bliss Smoothie

Ingredients
- coconut bliss smoothie
- 2 frozen bananas
- 1 whole mango
- 1 1/2 cups of coconut milk
- 3/4 of pear puree (or mango puree)
- 2 tablespoons of shredded coconut (unsweetened)
- 2 tablespoons of chia seeds

Preparation

Blend until smooth!

Serve and enjoy!

Source: Foodista

02/03/2025

It’s the perfect fall dessert recipe! Heavenly cream frosting! 🎃🍪🧀🥚

Frosted Pumpkin Cookies

Ingredients
- 1/4 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon Ener-G egg replacer
- 1/2 teaspoon ground cinnamon
- 4 tablespoons Earth Balance Margarine, room temperature
- 1 1/4 teaspoons blackstrap molasses
- 1 teaspoon Nutmeg
- 3/4 cup plus 1 TB pumpkin puree
- 2 ounces reduced fat cream cheese (¼ of an 8 oz. package), room temperature
- 1 dash salt
- 2 1/2 tablespoons vanilla soy milk
- 1 1/2 cups sugar
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 cup vegetable shortening
- 2 cups to 2 & ½ powdered sugar

Preparation

Preheat the oven to 375 degrees Fahrenheit.

Line 2 cookie sheets with parchment paper (or just cook one sheet at a time).

Cream together shortening and sugar in a stand mixer.

Beat in molasses and vanilla until well combined.

Blend in the pumpkin puree. The shortening will likely still leave tiny chunks and that is okay.

Mix the rest of the ingredients together in a bowl, then slowly add it to the pumpkin mixture. Beat until well combined and pretty stiff.

Scoop out onto cookie sheets at least an inch or so apart.

Wet your fingers with a little water, then press the cookies down to about 1/2 inch thickness. This helps keep them from getting too tall.

Bake on the middle rack for about 12 minutes, but possibly longer.

Use a toothpick to check the doneness.

As soon as you remove them from the oven, slide the cookies onto a cooling rack to stop them from cooking more or getting crunchy on the bottom.

Frosting Method:

Blend all ingredients together until nice and smooth. If it isn't thick enough, add more powdered sugar a few TB at a time until you reach a thick, yet smooth consistency.

Wait until the cookies are nice and cooled before frosting otherwise the frosting will melt and drip off the cookies.

Let frosted cookies sit uncovered for about 30 minutes to help the frosting set.

Then cover with plastic wrap to keep the cookies moist.

Source: Foodista

01/09/2025

Really good spread for any type of bread! 🍫🥜🥛

Chocolate Nut Spread

Ingredients
- 1/2 cup of almond milk
- 1 cup almonds
- 1/2 cup chocolate chips
- 2 tablespoons coconut oil
- 1 cup hazelnuts
- 1 cup Medjool dates
- 1/4 cup unsweetened cocoa powder
- 1/2 cup walnuts
- 5 tbsp of water

Preparation

Preheat your oven at 350F degrees.

On a cookie sheet, spread the hazelnuts, the almonds, the walnuts and put them in the oven for 10-12 minutes.

In the meantime, cook dates with the water for 5 minutes in a small pot.

When it's all in puree, melt in chocolate chunks, the coconut oil and stir in the cocoa powder.

When nuts are roasted, put them in the food processor and mix until you see it starts to turn into butter, about 3-4 minutes.

Add in the chocolate and continue mixing until it's a paste.

Put in the almond milk and you will get a nice smooth texture, really spreadable.

Source: Foodista

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