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The Appetizing Treat, Southlake, TX (2026)

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

01/27/2026

Cumin-scented Stir Fry

Ingredients
- 1/2 pound boneless skinless, chicken breast, thinly sliced
- 1/4 cup reduced-sodium soy sauce, divided
- 2 teaspoons cornstarch, divided
- 3 tablespoons medium-dry Sherry or a mixture of rice vinegar and sugar
- 2 tablespoons vegetable oil, divided
- 2 tablespoons minced peeled ginger, divided
- 2 teaspoons minced garlic
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon hot red-pepper flakes, or more to taste
- 4 inches celery ribs, sliced diagonally ¼ thick, leaves chopped and reserved separately
- 2 carrots, peeled and sliced
- 1/2 cup broccoli florets, steamed or frozen
- 1/2 white onion

Preparation

Slice chicken across the grain about 1/8 inch thick.

Toss chicken with 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon garlic, 1 teaspoon ginger and a pinch of salt.

Allow to marinate while you chop the veggies.

Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.

Heat wok over high heat until smoking, then pour 1 tablespoon oil down side and swirl to coat.

Add chicken in 1 layer and cook, turning occasionally, until browned, less than 1 minute.

Transfer to a bowl.

Add remaining oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry for 15 seconds.

Add celery, onion, broccoli and carrots then stir-fry 3 minutes, then add chicken and juices and stir-fry 3 minutes.

Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 2 minutes.

Remove from heat and stir in celery leaves.

Serve on a bed of steamed rice or brown rice.

Source: Foodista

01/26/2026

Cake With Wine And Olive Oil

Ingredients
- 200g cake flour
- 1 sachet instant yeast
- pinch of salt
- 150 g sugar
- 3 eggs
- 1 yolk
- 100 ml sweet white wine
- 100 ml olive oil
- 100g icing sugar
- 150 ml lemon juice

Preparation

Mix flour, yeast and salt.

In another bowl, beat with a hand mixer sugar, eggs and a yolk for 3-4 minutes until pale yellow and foamy.

Gradually stir in wine and olive.

Add the flour with yeast, mix and combine until smooth.

Grease a small baking tin and cover with parchment paper.

Pour the cake batter and bake in the oven at 180C for 40 minutes.

Meanwhile, mix powdered sugar with lemon juice, and stir until the sugar has completely dissolved.

When done, leave the cake to cool a little, pour the syrup over it, cut into squares and serve.

Source: Foodista

01/25/2026

Korean Potato Salad

Ingredients
- 5 mediums large russet potatoes (or 8 to 10 reds)
- 1 Gala apple (finely diced)
- 1 Korean pear (finely diced)
- 1 stalk celery (finely diced)
- 1/2 teaspoon salt (3ml)
- 1/2 teaspoon white pepper (3 ml)
- dressing
- 2 cups mayonnaise (236 ml) (if using Kewpie mayonnaise, add sugar)
- 2 tablespoons sugar (15 ml)
- 1 teaspoon pepper (5 ml)

Preparation

Wash the potatoes then peel and rinse in cold water.

Cut into about 1 inch by 1 inch cubes (2.5 cm squared) and rinse again.

Bring a large pot of water to a full boil, add 1/2 teaspoon salt and the cubed potatoes

Boil until semi tender (Korean chopstick or fork passes through with slight resistance). This will take 8-15 minutes.

Drain and let cool after you've sprinkled them with your white pepper.

While the potatoes are cooking, clean the apples and Korean pear, then cut into about 1/2 inch by 1/2 inch pieces (1.25 cm squared) and add to the bowl.

Toss until well mixed.

In a medium mixing bowl combine the mayonnaise, pepper and sugar (optional) then mix well.

Add dressing to potato mix and stir until well mixed.

If desired, garnish with toasted sesame seeds.

Chill and serve cold or at room temperature.

Source: Foodista

01/24/2026

Cheese Pork Chops

Ingredients
- 2 tablespoons Dijon mustard
- ½ cup gruyere cheese, shredded
- ½ cup heavy cream
- 1 teaspoon olive oil
- 4 pork chops
- salt and pepper
- 1 tablespoon unsalted butter

Preparation

In a heavy bottom skillet, melt the butter with the olive oil.

Saute the pork chops over medium high for 3 minutes on each side.

Lower the heat to medium and cook for another 5 to 6 minutes for side. Add salt and pepper to taste.

Meanwhile turn on the broil.

Mix together in a bowl the heavy cream, mustard and the cheese.

Remove the chops from the stove and place them in an oven proof dish.

Spread the cheese-cream mixture over the chops and broil for about 5 minutes.

Source: Foodista

01/23/2026

Orecchiette Carbonara

Ingredients
- 4 slice applewood bacon, diced
- 1 cup sliced shiitake or cremini mushrooms
- 2 large eggs at room temperature
- kosher salt and freshly ground black pepper
- 2 mediums leeks (white and pale green parts only), halved lengthwise then cut crosswise
- 1 tablespoon olive oil
- 250 grams orecchiette
- 1/2 cup freshly grated parmesan cheese, plus additional for serving
- 1 tablespoon chopped Italian parsley
- 1/2 cup freshly shelled green peas

Preparation

Cook bacon in a large skillet over medium heat until crisp, about 8 minutes.

Using a slotted spoon, transfer bacon to a paper towel to drain.

Pour off all but 2 tablespoons of fat from the skillet if necessary.

Add mushrooms and saute over medium heat for about 3 minutes.

Add green peas and saute for 2 more minutes.

Add 1 tablespoon olive oil and add leeks and saut over about 6 minutes. Set aside.

Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup Parmesan in a medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid.

Add pasta to leeks and mushroom mixture in skillet and stir to heat.

Remove skillet from heat.

Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes.

Return the skillet to very low heat if the egg mixture is runny; do not overcook or eggs will curdle.

Add some of the remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten.

Stir in bacon and parsley.

Serve pasta, passing additional cheese separately.

Source: Foodista

01/22/2026

Lemon Blondies With Lemon Glaze

Ingredients
- 1 teaspoon butter
- 2 eggs
- 1 1/4 cups sifted all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- finely grated zest of 1 lemon
- 1 cup powdered sugar
- pinch of salt

Preparation

Preheat the oven to 350F degrees.

Spray an 8 or 9-inch square pan with nonstick cooking spray.

In a medium bowl, stir together flour and salt.

Using an electric mixer, cream the butter, sugar and lemon zest at medium speed until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Stir in 2 tablespoons lemon juice. Reduce speed to low and add flour mixture, mixing until incorporated.

Spread batter into prepared pan and bake for about 30-35 minutes, or until toothpick inserted in center comes out clean.

Cool on a wire rack to room temperature.

Meanwhile, make the glaze by combining the powdered sugar, lemon juice and zest in a small bowl.

Spread over brownies and let set for at least 10 minutes before serving.

Source: Foodista

01/21/2026

A Taste Of Utica St. Joseph's Bread

Ingredients
- 1 1/2 cups warm water
- 2 packages active dry yeast
- 2 tablespoons butter (shortening)
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 1 egg, beaten
- 1/2 cup sesame seeds

Preparation

In a small bowl, combine warm water, yeast, butter, sugar, olive oil and salt.

Let it stand for 5 minutes.

Place 2 1/2 cups of the flour in a large mixing bowl and add the above liquid mixture to the flour, beating on low until thoroughly blended.

Add as much of the remaining flour as necessary to make a nice bread dough. Turn onto a floured surface and knead for 6-8 minutes.

Shape into a ball, place into a lightly greased bowl, cover and let rest for 1 hour or until doubled in size.

Punch the dough down and divide into six equal size pieces. Cover and let the pieces rest for 10 minutes.

Roll each of the pieces into a 12 long rope. Use 3 ropes per loaf of bread, braid and secure the ends.

Place the braided loaf onto a greased baking sheet, cover and let rest for 1/2 hour.

Preheat the oven to 400F.

Uncover the bread and brush with the beaten egg.

Sprinkle with sesame seeds.

Bake for 25 minutes, until golden.

Let cool and ENJOY!

Source: Foodista

01/20/2026

Black Bottom Banana Bars

Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups mashed banana (about 3 medium bananas)
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup baking cocoa
- 1 cup chocolate chips

Preparation

In a mixing bowl, cream butter and sugar.

Add egg, vanilla, and bananas, beating thoroughly.

In a separate bowl, combine flour, soda, baking powder, and salt.

Add to the creamed mixture and mix well.

Divide batter in half.

Add the cocoa to one portion of the batter.

Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.

Bake at 350F degrees for 30 minutes or until batter tests are done with a toothpick or fork. Cool and cut into 24 squares.

Source: Foodista

The Appetizing Treat

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