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Recipes

Chocolate Bourbon Pecan Pie
11 months 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
11 months 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
11 months 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
11 months 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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Skinny Monster Cookie Dough Dip
12 months ago

Skinny Monster Cookie Dough Dip

 

Ghost, goblins, and witches are walking our streets,
With lots of sugar and treats that are not so sweet.
What
’s a Halloween loving person to do?
How about we
‘skinny’ a great dessert dip,
Then you can say the magic word boo!

Walking up and down the isles of our favorite stores, we are bombarded with chocolate and sugary treats as this reminds us Halloween is no longer a ‘trick-or-treat’ for the kids. We now have parties to attend where we are tempted with the sugary sweet candy.

It’s no secret I love a dessert, and we gave our edible cookie dough a ‘skinny’ twist with the following simple tricks:

  • By using a light cream cheese, we are saving over 1/3 the fat in our product.
  • We replaced our butter with applesauce thus saving us calories.
  • By replacing our sugar with marshmallow cream, we are saving over 380 calories.
  • By replacing flour with oats, we are increasing the fiber count and decreasing net carbs.
  • Serving the dip with apple slices not only adds a great crunch, but it also increases our fiber count.

Why do we want to increase the fiber in our products? Remember, fiber is our secret weight loss weapon in keeping us full so we don’t reach for high sugar treats at our Halloween parties.

Enjoy!

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Mini Candy Corn Naked Cakes
12 months ago

Mini Candy Corn Naked Cakes

By  •  Food, Recipes

Parents and Halloween-fanatics, get ready for the fall festivals, monster bashes and carnivals. We have the perfect dessert to trick and treat your friends and family. If you’ve attended a …
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SB Magazine’s Holiday Recipe Roundup
12 months ago

SB Magazine’s Holiday Recipe Roundup

Calling all cooks! We are looking for your favorite holiday recipes —desserts, sides, salads, entrees — to be featured in November and December’s  magazines. Fill out the form below …
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Sausage Stuffed Mushrooms
1 year ago

Sausage Stuffed Mushrooms

By  •  Food, Recipes

By Aubrey Lash

It’s important to keep some delicious hors d’oeuvres ideas stowed away in your cookbook for family get-togethers, game nights or a date night with your loved one. …
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What’s a bumbleberry?’ Introducing a nephew to summer’s best pie
1 year ago

What’s a bumbleberry?’ Introducing a nephew to summer’s best pie

By  •  Food, Recipes

By Joe Gray Chicago Tribune (TNS)

It’s not summer without pie. Fruit pie, specifically. As the season’s fruit, each in its turn, marches through farmers markets, aligned in battalions in …
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Smoke & Spice: A Griller’s Guide by Shreveport’s Chef Blake Jackson
1 year ago

Smoke & Spice: A Griller’s Guide by Shreveport’s Chef Blake Jackson

By  •  Food, Recipes

Step 1:

In late May, a fellow foodie friend reached out and suggested I get in touch with a young guy named Craig Smith, the owner and rancher at …
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