Hands down, one of the best BBQ places is Miller’s in downtown Belton. They do an outstanding job on their meats. We had pulled pork, ribs, and chicken on our last visit, all were scrumptious. The sides are better than most BBQ places, and the desserts almost unbelievable – all homemade, including red velvet whoopie…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
TSTC – Tour of Italy
Come enjoy A Tour of Italy by Kacie Goolsby at the Culinary Arts Center this week. Meals are served two days a week during the fall semester, Wednesday andFriday, from 11 a.m. to 12:30 p.m. View the menu as a PDF. Call to make reservations 254-867-4868. The Culinary Arts facility is located on Campus Drive. (view map).
First Greenhouse Harvest
We’re enjoying the first harvest from the greenhouse. There were a few salad greens, and some baby kale, spinach, and mustards. OK, I couldn’t wait until they got bigger, and they were delicious. I cooked the kale, mustards, and spinach like I usually do – fat in the pan, greens, Tony Chachere, garlic powder, and…
Easy Pork Tenderloin
This is my fast and easy recipe for pork tenderloin. It turns out perfectly delicious every time. I’ve used this same recipe with deer tenderloins, only I don’t have to roast them because they’re so small. You can coat the tenderloins ahead of time and let them stay in the fridge. Just make sure you…
Lunches at the Lodge – German Potato Salad
I just finished cooking for a couple more days at the lodge. Typically, I don’t cook lunch. My routine is a big brunch, appetizers, and dinner. So, it was a bit of a challenge, to gear myself to lunch. I had to scale down breakfast, and pretty much cook non-stop! Lunch on the first day…