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Recipes

Simple Greek Yogurt Smoothie Recipes
7 months ago

Simple Greek Yogurt Smoothie Recipes

By  •  Food, Recipes

Mango Smoothie

  • 1 cup mango, frozen chunks
  • ½ cup nonfat milk
  • ¼ cup plain nonfat Greek yogurt
  • 1 tablespoon honey
  • ½ cup ice

Put all ingredients in blender …
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Butter It Up: 5 Recipes for Infused Butter
8 months ago

Butter It Up: 5 Recipes for Infused Butter

By  •  Food, Recipes

Strawberry

  • ¾ Cup unsalted butter
  • 3 Tablespoons confectioners’ sugar
  • 1½ Tablespoons strawberry preserves
  • Pinch of salt

Cinnamon Honey

  • ½ Cup unsalted butter
  • ½ Cup confectioners’ sugar
  • ½ …
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Christmas Cocoa
11 months ago

Christmas Cocoa

By  •  Food, Recipes

here comes a time during every holiday season when you have to put on your fuzzy socks, grab that fleece blanket and stare in amazement at the lights on …
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Go Gourmet For The Holidays
11 months ago

Go Gourmet For The Holidays

Who says you have to stick to tradition for holiday meals? Jazz up your Thanksgiving or Christmas dinners with the following five-star recipes from Chef Blake Jackson with Drake …
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Caramel & Dark Chocolate Apple Dipping Station
12 months ago

Caramel & Dark Chocolate Apple Dipping Station

It’s the time of the year where we make sure to have the perfect juicy turkey, grandma’s incredible stuffing recipe, and space in the oven for our famous green bean …
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Orange Cranberry Sauce
12 months ago

Orange Cranberry Sauce

By  •  Food, Recipes

Cranberry sauce is a staple on the dinner table during the holidays with my family. My grandmother’s cornbread dressing just wouldn’t be the same without the sweet and tart maroon jelled concoction to help set it off. For years, cranberry sauce wasn’t given much thought. My mom would simply buy a can, pop off the lid with a can opener and plop the cylindrical shape right into an elegant crystal-serving dish (do you see the irony?).

A few years ago, I came across a recipe to make homemade cranberry sauce and I thought I’d give it a whirl. I think my brother was a little surprised when I showed up to my mom’s house with the sauce, but after that first Thanksgiving with the homemade cranberry sauce, my family and I never looked back.Cranberry sauce is one of the easiest sides to make, and people are so impressed at the thought of making it from scratch. The recipe only requires four ingredients and adding orange juice gives it a little something extra.

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Chocolate Bourbon Pecan Pie
1 year ago

Chocolate Bourbon Pecan Pie

By  •  Food, Recipes

It’s difficult to top a pecan pie — but not impossible. In fact, I think we may have done it. Adding chocolate makes anything better, right? Throw in some bourbon …
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Holiday Recipe Roundup: Local Family Recipes
1 year ago

Holiday Recipe Roundup: Local Family Recipes

By  •  Food, Recipes

Chef Eddie’s Shrimp Pioneer Shreveport Style (Creole) Mavice Hughes Thigpen

Mavice’s father, Eddie Hughes, had many family recipes; one of them being the legendary Stuffed Shrimp, which received national attention …
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Pan Seared Venison with Drunken Figs, Garlic Confit Grits and Grilled Squash Blossoms
1 year ago

Pan Seared Venison with Drunken Figs, Garlic Confit Grits and Grilled Squash Blossoms

By  •  Food, Recipes

Pan Seared Venison with Drunken Figs, Garlic Confit Grits and Grilled Squash Blossoms

Serves 4

When Jason Brady graduated from LSU with an accounting degree, he made an unexpected and major life decision. Instead of entering the thrilling world of accounting, Jason decided to follow his passion and move to Charleston, S. C., to study the culinary arts at Johnson & Wales.

After completing his education at the prestigious culinary school, Jason moved back to Shreveport and helped open Superior Steakhouse, an experience that inspired him to open a restaurant of his own and begin building a brand.

Wine Country Bistro became Jason’s flagship restaurant and serves American bistro-style food with a French flare and an emphasis on locally sourced ingredients. For Jason, supporting locally-grown food is more than just a business philosophy, it’s a way to drive economic development across Shreveport-Bossier City.

Jason’s hard work and dedication have made Wine Country Bistro one of the premier restaurants in the area. He was gracious enough to provide SB Magazine readers with a recipe from his own kitchen.

Jason Brady, chef/owner of Cadre Hospitality Group in Shreveport, which includes Wine Country Bistro, Zocolo Eatery, and Southern Fork Catering, prepared the following dish which is 100 percent local, including squash blossoms from his garden at Hiccup Ranch that supplies the restaurants with local produce.

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Skinny Pumpkin Spice Latte Dip
1 year ago

Skinny Pumpkin Spice Latte Dip

Hi friends!

Anyone notice the obsession we have with pumpkin? Since August (yes, I have seen the pumpkin obsession start in August) I seem to stumble on more and more …
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