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The Appetizing Treat, Southlake, TX (2025)

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

11/11/2025

Roast Chicken With Apples And Rosemary

Ingredients
- 4-6 fresh apples, quartered and cored (anything but Granny Smith)
- 3 onions, peeled and cut into large chunks
- 3 head garlic, broken into cloves, peeled
- 8 sprigs fresh rosemary
- 4 lemons quartered (reserve one for garnish)
- 1/2 cup Raimondo Sicilian Lemon Balsamic Vinegar
- seasoning - make a rub with the following - garlic powder, salt, pepper and thyme.
- 2 roasting chickens
- 1 can of stock (chicken or veggie)

Preparation

Preheat the oven to 400 degrees.

Position a rack in the lower third of the oven.

Rinse the chicken, then dry it very well with paper towels, inside and out.

Place apples, rosemary, 3 lemons, onions, and garlic in a single layer in a shallow roasting pan.

Season with salt and pepper.

Toss well and pour in the vinegar.

Season the chicken well with the rub and place breast-side-up on top of the veggies and fruits.

Put the rest of the veggies and fruit in the cavity of the chicken.

Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.

Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned and the thermometer registers 175 to 18

Tilt the chicken to drain the cavity juices into the pan and remove the goodies from the inside and bottom of the pan.

Now transfer the bird to a cutting board.

Remove the rack from the pan and spoon off the fat. Set the pan over high heat.

Add the stock and cook, scraping up any browned bits and leftover pieces of goodies. Squeeze the last lemon to release the juices.

Carve the chicken and pass the chunky jus at the table.

Source: Foodista

11/10/2025

Powdered Buttermilk Beignets With Raspberry And Chocolate Dipping Sauce

Ingredients
- 4 teaspoons active dry yeast
- 1/2 teaspoon baking soda
- 1 1/2 cups bread flour
- 1 1/2 cups buttermilk
- canola oil for frying
- 1/4 cup of golden syrup
- 1/2 cup of half-and-half or cream
- 3/4 cup 1% milk
- 1/4 cup of powdered sugar
- 1/2 cup of frozen raspberries
- 2 teaspoons of raspberry jam
- 1/4 teaspoon salt
- 4 ounces of semi-sweet chocolate chips
- 2 1/2 tablespoons sugar
- 2 cups white whole-wheat flour

Preparation

Raspberry Sauce:

In a saucepan, add the frozen raspberries and powdered sugar.

Bring to a simmer and cook for about 3-4 minutes.

Gently mash the raspberries with the back of a spatula while they cook.

After 4 minutes, remove from heat and add the raspberry jam.

You could puree this mixture before serving, but I prefer it chunky.

Chocolate Sauce:

In a saucepan, add the chocolate chips and cream.

Allow the chocolate chips to melt, stirring occasionally.

Source: Foodista

11/10/2025

S'more Rice Krispie Treats

Ingredients
- 2-3 tablespoons butter, melted
- 3 cups mini marshmallows
- 3 tablespoons milk
- 5 cups Rice Krispies Cereal
- 5 sheets graham crackers
- 2 cups M and Ms

Preparation

In a medium saucepan, melt the butter, marshmallows and milk.

In a food processor, process graham crackers until fine.

Set aside in a large bowl.

Place the M and Ms in the food processor and give a few good chops.

Combine the M and Ms with graham crackers.

Add the Rice Krispies and stir until combined.

Gently pour the melted marshmallow into the Rice Krispie mixture mix until well combined.

Butter a 9x13 baking dish.

Spoon the Rice Krispie mixture into the prepared baking dish and flatten with a spatula.

Cover and refrigerate for several hours until set.

Source: Foodista

11/06/2025

Restaurant Style Salsa

Ingredients
- 1 can (28oz) whole tomatoes with juice
- 1/2 cup fresh cilantro (large stems removed)
- 1 clove garlic, minced
- 1/4 - 1/2 t. ground cumin
- 1 whole jalapeno, quartered, seeds removed, sliced thin.
- juice from 1/2 a lime
- 1/4 of an onion chopped (approximately 1/4 cup)
- 2 cans (10oz) Rotel tomatoes (or the store brand of diced tomatoes and green chiles)
- salt to taste
- 1/4 t. Penzey's Southwest seasoning (or another brand)
- 1/4 t. sugar

Preparation

Combine all ingredients in a food processor.

Pulse until you get the salsa consistency you like 10 to 15 pulses.

Test seasonings and adjust accordingly.

Store in a tupperware container.

Ready in 5 minutes.

Source: Foodista

11/02/2025

Ravioli With Arugula, Pine Nuts, Raisins & Cream

Ingredients
- 1 package (about 12 oz) of your favorite fresh ravioli
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons pine nuts
- 1/4 inch raisins (soaked hot water for 1 hour before cooking)
- 5 cups arugula, washed and dried with a salad spinner or kitchen cloth
- 1/4 cup cream
- salt & pepper to taste

Preparation

Boil enough water to cook the ravioli in a medium-sized pot.

Once the water has come to a boil, drop in the ravioli and cook it for the 4-6 minutes that is usually required for fresh ravioli.

Obviously, you will need longer if using dried ravioli.

When there are about 4 minutes left in the ravioli cooking time, warm the olive oil to medium heat in a large pan.

Add the pine nuts and sauté them for about a minute.

Add the garlic and sauté for another minute. Make sure that it does not brown.

Then, add the raisins and arugula and stir for 20 to 30 seconds.

Once most of the arugula has begun to wilt, add the cream and simmer for 1 minute.

Remove from heat.

Drain the ravioli, place them in a bowl, and top with the arugula.

Source: Foodista

10/29/2025

Potato Soup With Peppers And Olives

Ingredients
- 4 potatoes (about 300- 350 g), peeled, cut into small pieces
- 2 cloves garlic, chopped
- olive oil
- 2 tablespoons roasted and marinated red peppers or 3- 4 marinated peppers sauce
- 12 blacks olives, pitted
- dried oregano
- salt and pepper

Preparation

In a saucepan, fry garlic in olive oil until tender.

Add potatoes, oregano and a pinch of salt.

Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft or

To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on maximum.

Puree potatoes, peppers or pepper sauce and 4 olives in a blender.

Add water if too thick, season with pepper and salt.

Serve warm or hot, decorated with remaining olives.

Source: Foodista

10/26/2025

Pb Cup Stuffed Brownie Bites

Ingredients
- 2 cups granulated sugar
- 1 ¾ cups flour
- 5 eggs
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 teaspoon vanilla
- ½ cup cocoa powder
- ½ cup semi sweet chocolate chips (1 cup if you don't want to stuff the brownie bites)
- about 60 mini Reese's peanut butter cups

Preparation

Whisk together sugar, flour, eggs, salt, oil, vanilla, and cocoa powder until well combined.

Stir in the semi sweet chocolate chips.

Make sure to not over mix.

Prepare a mini muffin pan with cooking spray and preheat your oven to 350 degrees F.

Scoop batter into the pan.

Fill the slots up about - on the way up, so there's a little room for the peanut butter cup stuffed brownie bites to rise.

Cook for 8 - 10 minutes, or until an inserted toothpick comes out almost clean.

It's ok if these are slightly underdone.

Once the brownies are done, gently push a peanut butter cup in the center of the brownie.

Let these sit in the pan for a couple of minutes.

Remove from the pan and let them cool the rest of the way on a cooling rack.

Source: Foodista

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