Love You the Most French Toast

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Love You the Most French Toast

Love You the Most French Toast

My mom’s special French toast was always my favorite. Slices of Roman Meal wheat bread were dipped into beaten eggs and milk and then she’d add her secret ingredients. She’d press the egg-dipped slices into a mixture of crushed corn flakes and sweetened shredded coconut. She’d melt butter in a skillet to brown on both sides then serve with a generous amount of maple syrup. It was heavenly and I thought that’s how all French toast was made. Imagine my surprise when I ordered French toast at a restaurant as a teenager and found they had forgotten the corn flakes

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Spinach & Artichoke Dip

Spinach & Artichoke Dip

The majority of the members of my bookclub in Leiden were vegetarians and I brought this dish to one of our first meetings. The girls were so impressed. “Oh my, did you boil the artichokes yourself and use fresh spinach?” the hostess asked. I laughed, flattered that she thought I’d go to so much effort, and I had to admit – “Uh, no. . . I used frozen spinach and canned artichokes,” and in between mouthfuls she nodded. “Well, it tastes fantastic,” and we agreed. This recipe is so easy, but tastes like a million bucks. Preppin’ 1 package (8

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Peach Crisp

Peach Crisp

There’s nothing that says summer like peaches. My roommate from college had a peach tree in her yard in Big Spring. The tiny tree branches hung to the ground, heavy with gorgeous, juicy peaches. I helped harvest them one Memorial Day weekend years ago, and her aunt turned them into a luscious peach cobbler. This weekend my Belgian friend hosted a BBQ – and asked everyone to bring something. With the sun shining, temperatures warm, and promises of spending an afternoon outside just chilling and grilling, I knew a peach. . . something would be the only thing that would

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Jalapeno Ranch Dip

Jalapeno Ranch Dip

Shannon is an old friend from college who’s lived in the U.K. for what seems like forever. She visits Texas often and last summer I hosted her and a two of our close college girlfriends for dinner. After popping champagne to celebrate the momentous occasion of the four of us actually being in the same country at the same time, the conversation turned to her ‘must dos’ in Texas. “Oh, I have to go to Chuy’s,” she exclaimed. I cocked my head. “Really? Chuy’s is your Tex-Mex of choice? I’m more of a fan of Pappasito’s, Mi Cocina, or rather

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Homemade Tortillas

Homemade Tortillas

“Oh my, these tortillas are fantastic – man, I miss good, flour tortillas so much!” and I gobble another one. One of Nikki’s cousins eyes me suspiciously. He’s 13 and in that curious and not-too-cool-to-talk-to-adults-phase. “Why don’t you just go to your local grocery store and buy them?” he asks, in between mouthfuls of his own. “Jacob, I live in Belgium, not San Antonio. You can’t get homemade tortillas in Belgium, okay?” I explain. He blinks, then frowns. “Yeah, I guess not. That sucks,” he deadpans. “Yeah, it really does,” I tell him.    I decided then and there that

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Menu Planning

Menu Planning

My cooking skills have evolved over time. Like with most things, it takes hours of practice – trial and error, and some helpful hints along the way. My mother sent me off to college with a Better Homes and Gardens cookbook and xerox copies of her favorite recipes. (I still have them, of course). Over the years, I cut recipes from a Southern Living or Better Homes and Gardens magazines. I’ve used a 3-ring binder with page inserts to keep these (mostly) organized. I expanded my cookbook collection and I researched recipes on-line. But I never really knew how to

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Leftover Guacamole

Leftover Guacamole

Guacamole, the fresh green yumminess, can easily turn into an unattractive shade of brown. If by chance, you have any guacamole after serving it (this is a rarity in our house – my middle child is a guacamole-eating monster!) the best way to store it is by placing it in a small bowl or other glass container and covering it with plastic wrap. The key is to not allow any air to get between the wrap and the guac. Smush the plastic wrap and then let the edges cling to the sides. Refrigerate.

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Molcajete Curing

Molcajete Curing

The first time I moved overseas, I left my Great Aunt’s cast iron skillet in storage (shameful!), but brought my comal. My college roommate’s Hispanic family introduced me to the comal, a flat cast iron pan, in which to heat tortillas on. (Please white people, stop microwaving your tortillas right now! Those chewy things have no contest on a nicely warmed tortilla from the comal). I bought it in San Antonio before we headed to the Netherlands. We hosted a number of Tex-Mex nights for the expats I’d met. Using the comal, I made perfect quesadillas for my kids and

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Chocolate Chip Cookies

Chocolate Chip Cookies

One of the first questions my Belgian friend asked when she discovered I liked to cook was “Do you have a recipe for Chocolate Chip Cookie dough? You know, like the stuff in the Ben & Jerry’s ice cream?” Do I? Of course! What self-respecting American doesn’t? I thought it was so cute that this common recipe is a mystery overseas. But considering the lengths you must go to in order to obtain chocolate chips. . . well, it makes sense. This recipe makes a lot – so I often cut it in half. Preppin’ 2 ¼ cups (280 grams)

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Tex-Mex Layered Dip

Tex-Mex Layered Dip

I recently made this dip for my daughter’s birthday party during our visit back to Texas. As always, it was devoured and my Canadian friend requested the recipe. As I typed it, I was having trouble converting everything to European ingredients. . . I knew I’d made it in the Netherlands. . . but where are refried beans in Belgium?! I first tried making my own refried beans (fail!). So I was just scratching my head. . . until last week. I noticed the Albert Heijn Mexican brand now has refried beans stocked. Game changer!! I bought a can and

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