A few dishes I wipped up!...

 Ultimate Supreme Pizza

Bruschetta 

Potato Zucchini Tartlets

How i came about making these wonderful bite size tartlets...I didn't have time to go the grocery store and fiddled with a few items in my fridge. I grabbed zucchini, cream cheese, yesterdays left over mashed potatoes, heavy cream, and green onions. This recipe is easy and simple for a last minute appitizers for friends and family.

Serving 24 mini Tartlets
2 Philsbury seamles dough
1/2 zucchini, diced
1/2 Cream cheese
1/3 Cheddar Cheese, shredded
1/3 cup green onions
4 tbl spn Mashed potato
1 egg

Preheat oven at 375. Soften the cream cheese with a fork in a medium bowl. Beat one egg, heavy cream and pour in cream cheese. Add the diced zucchini and green onions into the mixture. fold in the mashed potatoes with shredded cheddar cheese. add salt and pepper to your taste. However my mashed potatoes had plenty of saltiness.  Open the seamless dough and place on board (no need for flour) cut in 12 pieces. Place each piece on to a mini cupcake. Spoon mixture in to the cupcake wholes and sprinkle extra cheddar cheese on top. Bake for 15-20min until golden brown. Enjoy!

Cheddar Biscuits

Friday Morning I decided to make homemade cheddar biscuits. They came out buttery and flakey! My sister said they were the best biscuits she ever had! and she wasn't lying because she is honest when comes to food. Check out this recipe from Ina Garten food network personality...

2 cups all-purpose flour, plus more as needed 

1 tablespoon baking powder 

1 1/2 teaspoons kosher salt 

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 

1/2 cup cold buttermilk, shaken 

1 cold extra-large egg 

1 cup grated extra-sharp Cheddar 

1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional 

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an 
electric mixer fitted with the paddle attachment. With the mixer on 
low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat 
lightly with a fork. With the mixer still on low, quickly add the 
buttermilk mixture to the flour mixture and mix only until moistened. 
In a small bowl, mix the Cheddar with small handful of flour and, with 
the mixer still on low, add the cheese to the dough. Mix only until 
roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. 
Roll the dough out to a rectangle 10 by 5 inches. With a sharp, 
floured knife, cut the dough lengthwise in half and then across in 
quarters, making 8 rough rectangles. Transfer to a sheet pan lined 
with parchment paper. Brush the tops with the egg wash, sprinkle with 
salt, if using, and bake for 20 to 25 minutes, until the tops are 
browned and the biscuits are cooked through. Serve hot or warm.

Greek Food Gazette 27/01/2010

Greek Food Gazette 27/01/2010

Eating and Shopping...Two Loves!

Bag Addict and No Boundaries No Reservation will be hosting a trunk show for ladies only! Come buy couture bags or chic accessories! Complentary cocktails & apps on the house!! Coming soon in feb...updates of venue, date n time coming next week!

Amateur Throw-down In Houston

I want to host and also participate in Amateur Throw-down right here in Houston. I believe this could be a great thing for Foodies' in Houston to get together to devour delicious food. What do you think?

The main idea is to have two people compete in a throwdown on one dish and for everyone that attends to taste and vote for the best dish....also have two local chefs or food gurus (Reviewers) judge.

Time to figure all the pieces and parts....

Tinto Spanish Restaurant

Two nights ago, I had a date with a nice guy, whom I met a Tinto restaurant on Shepard. As I told myself, "B don't be late…You’re always late." Ha - I was early! I saw my watch and it was 8 on the dot. AMAZING!!!!... It’s been a few years since I've been early to anything. LOL...I walked in the restaurant and the hostess says, “Welcome back!" I was in shock because I forgotten to mention- I was here having brunch last Sunday with my girlfriend Glenda. Not only that we ordered so much food but drank way too many white sangria’s....Hello- they were bottomless!!!!


As she sat me down at the table she handed a wine list and I thought maybe I will stick to a nice Riesling. Once the server greeted me- I quickly changed my mind and got white sangria again. I looked over the menu and wanted everything!! O' yes everything! When I am hungry I want devour everything until I can't. Well 10 minutes or so he walks in and it was so awkward because he gave me his hand while I was getting up to give a greeting kiss on the check. In between all the shuffling the kiss didn't happen and I gave him my hand and sat immediately down. He asks- "Well tell me what is good or what would you like to order??" So I ask, "Do you like everything?" He says - "Yes!" Great will let’s get a few tapas then a paella valenciana for the main course. We order a pulpo (octopus) a la gallega, fritura de mariscos (fried mix of shrimp, calamari, and fish), scallops with a lemon butter sauce, and black rice with squid ink topped with fried calamari. The pulpo was cooked to perfection and very tender served warm over thin sliced potatoes with a dash of paprika. I would say a bit salty and potatoes needed a min more to blanch. The seared scallops were phenomenal and very juices to each bite. I hate when I order scallops and they are over cooked. Moving along to the fritura it was nothing out of the ordinary considering I've had the best fritura de marisco in Alicante, Spain. Here is where you can find the freshest seafood. Right along marina there is a boardwalk of restaurants and bars and selling almost exactly the same food. However, the price and ambience is what catches your eyes. As for the Squid ink rice with calamari it was missing the taste of sea. Just bland to my taste and didn't care for it much.

Paella time!!! I have to say in the few Spanish restaurant this one has the best then Rioja's. Honestly, in my days in Valencia, Spain I didn't have descent paella but the Fallas were spectacular. Hopefully next year I will experience one! We didn’t finish even half of it and moved along to Torte de chocolate with Venezuelan cacao. It was rich and most exquisite in taste. For all you chocolate lovers- this was one great piece of chocolate torte. I had a great time eating away and now I’m ready for bed.

I hope my experience enlightens you to try Spanish food or try Tinto's restaurant in the infamous area of River Oaks. As for the date you might wonder what happened. It’s for imagination only how it ended.