Farfalle with Chicken, Zucchini & Tomato

If you don’t mind cutting fresh vegetables, this is another flavorful quick-fix one-dish meal. I know many families spend an hour or so on Sundays doing food prep for the week, but I’m one of those rare folks who finds using a knife relaxing. For this meal, all you need is a fresh zucchini, a…

Baked Chicken Breasts with Tangy Breadcrumbs

You may want to double this recipe because it’s so good. I prepared one breast per person tonight, but everyone wanted more. I should have fixed  a whole lot more of this tangy, succulent chicken dish. Simple but delicious! Baked Chicken Breasts with Tangy Breadcrumbs 4 boneless chicken breasts 1/2 cup high-quality mayonnaise, such as…

Sautéed Brussels Sprouts & Buttered Rice

Unlike most teens, my sons love Brussels sprouts, probably because several years ago we had a family Brussels sprouts challenge. I bought the vegetable every week during the winter and challenged myself to prepare them a different way each time. In the process, we came across some magical mixes. A surprising hit was this mixture…

Grilled Teriyaki Dove

On opening weekend of dove season, my 17-year-old son spent dawn and dusk shooting enough doves for dinner. We have the steadfast rule that whatever the kids shoot, they have to eat – which radically reduces their desire to shoot random vermin. In fact, this year was the first time my son ever shot anything….

Thai Yellow Curry Shrimp with Spinach & Carrots

Continuing my trend of eating healthfully and using up leftover wine, I created this delicious curry dish featuring fresh shrimp, spinach, and carrots. Though it takes a few moments extra to peel and grate the carrots, their rich flavor is worth the extra trouble. Cooking tip: use Gulf shrimp, not farm raised. Serve the curry…

Rosemary Chicken with Garlic & White Wine

We had a party this past weekend that left us with several opened but unfinished bottles of wine. Rather than pouring that ambrosia down the drain, I decided that this week’s challenge was to cook with it rather than waste it. This baked chicken dish is easy to assemble yet is packed with fresh flavor….

Ceviche Tostadas

For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells. To prepare this dish properly, be sure to purchase high-quality sushi-grade fish. Ceviche Tostadas 1/2 pound sushi-grade tuna, mahi…

Mediterranean-Style Garbanzo Bean Salad

While my family enjoyed some spicy beef tacos, I chose a healthier option without sacrificing flavor. This Mediterranean-style salad with garbanzo beans provides a light, fresh protein source. Make this salad at least 4 hours ahead of time so that the flavors have time to blend. Mediterranean-Style Garbanzo Bean Salad 1 16-ounce can garbanzo beans,…

Shrimp Boiled in Beer

Summer in Texas means fresh Gulf shrimp. Shrimp are one of the most versatile protein choices around. You can use them in pasta, curry, or stir-fries, or you can serve them fried, grilled, baked, sautéed—in pasta, over rice, or even in a salad. But perhaps the single best way to enjoy shrimp is hot, fresh,…

Potato-Cheese Pie

My family loves mashed potatoes, but because I don’t like cooking (or eating) the same thing over and over, I try to vary the flavors or presentation while still offering my family the comfort food they love. These dressed-up mashed potatoes are perfect as a side dish for company or as a meal on their…

Roasted Brussels Sprouts with Chipotle-Infused Olive Oil

For Father’s Day, we toured Central Texas Olive Ranch in Georgetown, Texas. In addition to golf-carting through the groves, we also sampled six flavors of infused olive oils. It was impossible to pick the best, so we bought a sampler, with one of all six kinds. This recipe uses the chipotle-infused extra virgin olive oil,…

Lemon-Blueberry Bread

Still trying to use up a crate of fresh ripe blueberries, I created this treat using blueberries, lemon juice, and cream. It will make for a light summer dessert tonight and a delectable breakfast tomorrow morning. Lemon-Blueberry Bread 1-½ cups flour 1 tsp baking powder 1 tsp sea salt ⅓ cup butter, melted and cooled…