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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!

Shrimp and Grits

Posted on September 29, 2013September 29, 2013 by Lanie Fioretti

We had lunch at Cafe Homestead last week.  Even though it’s quite a drive, their South of the Border burger is worth it!  But then, everything they make is pretty wonderful, including the side of Chile Grits.  My brother decided the grits would make good shrimp and grits.  It was a simple recipe, and too…

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Decadent Banana Cream Pudding

Posted on September 26, 2013 by Lanie Fioretti

We’ve had a fair amount of banana pudding, lately.  I made the last one with Danish butter cookies, instead of vanilla wafers.  It was scrumptious, but there are a couple of people here who insist on vanilla wafers, so I made this pudding with wafers. My “testers” have told me, this is the most delicious…

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Pork with Green Chile Sauce

Posted on September 24, 2013 by Lanie Fioretti

We’ve had so many delicious meals lately.  This was one of the easiest and most memorable. PrintPork with Green Chile Sauce Total Time: 30 minutes Yield: Serves 4-6 Ingredients2 TBSP extra virgin olive oil 4 (1 1/2″) center cut pork loin chops 1 cup chopped onions 1 TBSP crushed green peppercorns 1 1/2 TBSP dijon…

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New Menu at Megg’s Cafe

Posted on September 22, 2013 by Lanie Fioretti

On a recent trip to Temple, we stopped at Megg’s to have lunch.  You guys know it’s one of my favorite places, and I haven’t had a chance to try their new menu. We shared a couple appetizers – pork belly sliders, and wagyu meatballs on creamy polenta.  They were both “to die for” good….

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Caprese Wrap

Posted on September 19, 2013 by Lanie Fioretti

We’re still getting lots of small tomatoes from the garden, and we’ve made a lot of roasted tomato sauce, but we wanted a change.  This recipe was a pretty fun and delicious way to make Caprese salad for a summer appetizer.  You wrap the ingredients like you would for Spring Rolls. PrintCaprese Wrap IngredientsRice paper…

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Welcome

to my table where good food is fast, fresh, nutritious, and always at a savings. Since I am choosing and cooking food on a daily basis, it’s my opportunity to share what I can in the hopes it may improve the quality of your life and inspire your inner food artist!

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