It’s hard to believe you can get fabulous food in Burleson, TX. Just got back from a short trip to Ft. Worth area and went to one new restaurant, with really good and different Mexican food, Fresco’s. We all got something with brisket, and all were really good. We had scrumptious guacamole made at our…
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!
Grilled Cheese with Pesto
This is definitely a gourmet grilled cheese. Since there are lots of pecans for me to work with, and now we have loads of basil, I decided to make a pesto butter for our grilled cheese sandwiches. You could definitely use your own recipe for pesto – different nuts, different herbs, no butter, add avocado…
Pecan Pizza Tart (Gluten Free)
We still have lots of pecans, so I’m working on some pecan recipes. The crust on this could either be used with a sweet or savory filling. There were savory ingredients in the fridge, so that’s what I used. PrintPecan Pizza Tart (Gluten Free) Total Time: 1 hour Yield: Serves 8 IngredientsCrust 2 cups pecan…
Pickled Prickly Pear
I’m glad some of our spring veggies are coming to an end. The mushrooms may not end this spring, because of all the rain we’ve had, but I’m just tired of picking and preparing them. The asparagus has almost finished producing, and the prickly pear pads (nopales) are over. I’m always wanting new ways to…
Oven Roasted Wild Mushrooms
All the rain this year has made for a bumper crop of wild mushrooms, and I’m pretty happy about it. I have several books on wild mushrooms, and I’m not as good at identification as my father was, so I confine myself to what I’m positive about. If you’ve read my previous posts, you’ll know…