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Food & Drink

From the Kitchen: Green Bean Casserole

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Side dishes are just as important to a holiday meal as the main course. It’s perfectly acceptable to offer a few new and unique dishes on your holiday table, but guests likely will be expecting some tried-and-true classics as well.


Green bean casserole is a staple of many holiday dining tables. Alongside mashed potatoes and candied sweet potatoes, green bean casserole is a beloved holiday recipe – and it’s easy to make as well. This recipe for traditional green bean casserole, courtesy of Campbell’s®, can hit the right tone for guests who want a taste of the holidays.

To read morepick up a copy of the November/December issue of LiveIt magazine. To subscribe, call 940-872-2076.

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Food & Drink

Local Flavor: Dining in the Wolf Den

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By Donna Long

The Wolf Den restaurant in Gainesville started as a wife and husband venture in 2004. Their dream was to share wholesome, comfort food delivered in a down-home-goodness style to the community of Cooke County. Wolf Den is known for its relaxing, family-friendly environment, as well as its chicken fried steak and all-you-can-eat catfish.

Since its start, the restaurant has been sold but is still managed by a family member. It still has the vibe of sitting in your favorite aunt’s dining room and having a bite to eat while chatting, in this case, chatting with the waitresses.

The vibe is casual, with a menu that offers simple, flavorful dishes that truly satisfy. I really enjoyed the French dip hoagie. Sliced smokey grilled steak is layered on a hoagie roll. It is loaded with onions, bell peppers, mushrooms, swiss and mozzarella cheeses. The cheese combo was a delicious mix bringing out the flavor of the steak. The au jus sauce was served in a small bowl, not a tiny plastic cup so that you could dip the entire end of the sandwich in it.

To read more, pick up a copy of the January/February issue of LiveIt Magazine. To subscribe call 940-872-5922.

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Food & Drink

From the Kitchen: Spicy Roasted Pumpkin Wedges

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Ingredients:
One pumpkin, roasted
27-ounce Hokkaido pumpkin
3 tbsp olive oil
2 garlic cloves
½ tsp ground coriander
½ tsp turmeric powder
1 tsp ground cumin
1 tsp hot paprika powder
Salt and pepper to taste
For Yogurt dip:
1 garlic clove
2/3 cup Greek yogurt
1 tbsp tahini
1 tsp za’atar
Lemon juice
Pepper
Sea salt

Directions:

  1. Preheat oven to 200 degrees.
  2. Wash and dry the pumpkin. If using any other type of pumpkin besides Hokkaido, it will need to be peeled.
  3. Remove the seeds and cut into half-inch thick wedges. Place them on a baking sheet.

To read morepick up a copy of the September/October issue of LiveIt magazine. To subscribe, call 940-872-2076.

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Food & Drink

The Barrel in Bartonville

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By Donna Long

Bartonville has a new dining hot spot, The Barrel. This newly opened gem has the ambiance to be the perfect place to have an evening cocktail to wind down after a long week or to have a relaxing sit-down dinner.

The Barrel has only been open a few weeks but is already sizing up to be the place to go. The menu, inspired by farmers, ranchers, and foragers, has delicious foodie selections like salmon wontons, bone marrow queso, and ribeye meatballs in their shared plates section. One of my favorites to share is the charcuterie board with cured sliced meat, an assortment of cheese made from cow, goat, and sheep milk, olives, stone ground mustard, and preserves.

From the entree selection, I would highly recommend the double steak burger. Ground steak patties are nestled on a brioche bun with fresh sliced tomatoes and crisp lettuce leaves. The double steak burger is served with a side of Kennebec fries piled high.

To read morepick up a copy of the September/October issue of LiveIt magazine. To subscribe, call 940-872-2076.

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