Just a note to let you know the Weekly Specials will be back next week. I’m having a few back problems that are keeping me from doing much as I’m used to, but after 4 weeks, I think it’s finally getting better. After our lunch at Megg’s, we decided we had to do some recipes…
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
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…
Decadent Banana Cream Pudding
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…
Pork with Green Chile Sauce
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…
New Menu at Megg’s Cafe
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….