Recipes

It seems like New Year’s Eve has always been with us, and it kind of has, at least since the 1800’s, where Americans gathered and celebrated, often influenced by European traditions of partying and merrymaking. By 1907, Americans welcomed and anticipated fireworks and feasts on the eve of the new year, and the resulting New York Times Square Waterford crystal LED ball drop in Manhattan has become a mainstay that we enjoy to this day.  By the late 19 th  century, drinking cham

Some of my earliest memories of cooking were of making ginormous pans of dressing for us and others. Mama had a certain way of making it and it never changed, she had gotten the recipe from her parents; a recipe that was passed down for generations. The scent of homemade cornbread, sausage, turkey dressing filled our home with an indelible memory stamped deeply in my brain. It seems like the smell enveloped the air, my hair, my clothes and everything in between as it hit me

My mama made Turkey Gravy like she was a pro, and I guess she was, having made it since she was a young girl, taking great pride in it, something we were eternally thankful for. Believe or not, gravy can be one of the trickiest things to pull off, and it plays such a pivotal part of the meal. The stock is glorious, but can be difficult to find turkey necks, legs, or parts before Thanksgiving or Christmas, but once you capture them, run home and start cooking, there’s others l

Deviled eggs have always been part of our holiday table, they’re that irresistible appetizer you can grab on the go with your hands before anyone is the wiser. The bacon topper is that bit of crunch and allure that makes the whole crowd gravitate to that plate of smoky goodness. Be it Easter brunch, a Christmas spread, or a gathering in between, these creamy little bites always seem to bring smiles and familiar comfort. The moment the eggs are halved, and the centers are scoo

Ah, the glorious Christmas sugar cookies, ones that we’ve made in my family for the past three decades. Now, these aren’t just any sugar cookies, these have that deeply satisfying, rich creamy butter struck through them, that warm, smoky taste of vanilla, and fine granulated sugar with a touch of lemon zest on the inside. The outside is even better, the real secret lies here, that’s what takes it over the top. It’s that scrumptious icing that puts this little jewel in a class

The wedge salad is a beauty in a lane all by itself. Our family has eaten it for eons and one of us usually asks for it; they’re having a hankering that nothing else will satisfy. Its distinctive promise is that it isn’t like almost any other salad, it’s unique and one-of-a-kind. After all, lettuce is the main star and is lovely, full of fiber and low in calories, and has the honor of being one of the most consumed vegetables in the world, mostly due to being chock full of vi

Growing up, it seems like the smell of broccoli rice casserole has always been with me. There wasn’t a Thanksgiving or Christmas holiday that it wasn’t on the table and rated high, right up there with the turkey and dressing or ham and dressing. I was never sure if that stupendous smell was any one of those other dishes baking, as I sneaked a quick oven door opening while mama wasn’t looking. A waft of heaven floated out as I shut it fast, not wanting to risk getting caught.

Eating at Gaido’s Restaurant in Galveston reminded me of my mother’s wonderful shrimp and oysters with the best tartar and cocktail sauce that we served at our little restaurant, the Alta Loma Café. We decided to try and replicate it and to adapt Gaido’s Lettuce Wedge to go with it. Heading out for fresh seafood, we went to Hillman’s Seafood, down Highway146. We wanted jumbo shrimp and oysters. Gathering our big daddy shrimp, we bought a gallon oysters and dashed home. Time t

Miss Edna's Lemon Apple Pie My little brother Donnie and I loved to go to the Café our parents owned. It was about half a mile from our house, it was the original Alta Loma Café, along Highway 6 in Alta Loma, Texas. Mama or daddy took us and picked us up from there multiple times a day. As we grew up, we often walked to and from or rode our bikes.  A daily hot luncheon was served five days a week, good solid southern dishes were on the menu which was written on a hard plastic

When it gets close to Thanksgiving, or Christmas or Easter, there must be some secret smell in the air. Be it the crispness of fall, winter or spring, our family has its antenna up for the beginning of holiday grub. We always start talking about appetizers, main courses, and all things sweet. Menu planning commences and everybody is quick to get their dubs in for something they’re having a hankering for.  When I grew up and started planning recipes, one of the first items in

It’s that time of year; Thanksgiving’s just days away and I’ve settled into planning what we’re doing this year for our dinner. I know the house is decorated and just how the Thanksgiving table will look . It’s just past my birthday and I’m still dreaming about the delectable chocolate cake with mouthwatering buttercream, thinking we might have that again, but the kids all shut that down. Nada, Thanksgiving is for pies and gooey bars. We have deserts and appetizers out the k

Seafood caught and cooked straight from the Gulf are delicate and sweet as can be. Living near Galveston allowed us to catch just about anything swimming in the bay and have it cooked within the hour, so it was hopping good and about as delicious as any seafood anywhere on the planet. Our little café, the original Alta Loma Café served fried shrimp and oysters, but at home we cooked whole flounder, stuffed crabs, sautéed trout in butter sauce and red fish, fried and blackened

It was the 60’s, people were on the move but wanting to relax and be comfortable, spending time with their loved ones. There was an emphasis on family life, which for us meant being centered around food and pets. They were as much part of the American dream as apple pie. We owned the original Alta Loma Café, which took on a life of its own, but when we were home, our aim was to cook and relax, but not in that order.  Speaking of pets, most people had a dog or a cat, and we’d

You know Marilyn , my friend from nursing school and fellow ER nurse that worked with me. Yes, that Marilyn, that totally insanely crazy friend of mine had somehow talked me into taking an art class, convincing me that we could hang our pictures proudly in our homes, people would admire  them when they came to visit, stare  at them fondly.  Marilyn thought she had real promise as an up-and-coming artist, as for me, neither of us held out a glimmer of hope. I couldn’t draw if

Marilyn is an original, I’ll give her that. More than outspoken, more than verbose. She is one of a kind, when they made her, they threw away the key. When she was around, if you heard laughter, it was coming from somewhere in her vicinity. She was funny, but I liked to tell her she was funny looking. I hurried across campus, taking the stairs two at a time to Old Red, also known as the Ashbel Smith Building, on the University of Texas Medical Branch Campus in Galveston, Texa

The drive to Aunt Ruby’s wasn’t far, just about forty-five minutes or so to Baytown Texas, from our home In Alta Loma, Texas, but it seemed like forever. Just along the highway of the rugged coastline, salt air filled my nose as I dreamed of crabs, juicy oysters, crawfish, and shrimp. Aunt Ruby was the only sister of my Daddy. He had two other brothers that we didn’t see much, she was quite a prize. A smile started that I could not contain. Aunt Ruby really was like a queen,

This Texas Chocolate-Cinnamon Sheet Cake is the ultimate crowd-pleaser—rich, moist, and full of warm cinnamon flavor, topped with a gooey chocolate frosting studded with toasted pecans. Perfect for family gatherings, parties, or a cozy evening treat, it’s a slice of Southern comfort in every bite.

This delightful, carbonated punch is for any holiday or event, not just Christmas! Its fizzy, refreshing and gets oohs and aahs from far and wide. You’ll be glad you made it, and do have some extra ready, it’s good to the last drop!

Looking for a fresh mustard greens recipe? Learn how my friend Otto inspired my gardening journey and try this flavorful dish straight from the garden.

This hardy tomato-based soup is surprisingly delicious and simple to make. The onions, bell peppers and garlic add depth and richness to this buttery chicken flavored broth that satisfies in a most delightful way!