Home Made: The Cookbook

LOVE, LAUGHTER AND DELICIOUS THINGS FROM OUR HOMES TO YOURS

Desserts

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Breakfast

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Appetizers

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Sides

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The Maine Event

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Entrées

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P lease pass the...

…kindness, casserole, caring, sharing, salt, pepper, paprika and laughter!

This cookbook, from Briggs Freeman Sotheby’s International Realty to you, is about something bigger than all of us. It’s about people and place and heart and home. If you are lucky to have a home, we hope you enjoy making the wonderful things in this book, there. And, we hope you’ll think of those who don’t have a home, or who are struggling to keep one. In celebration of Home Made: Love, Laughter and Delicious Things from Our Homes to Yours, the brokerage is making donations to food banks in North Texas, as part of our Love Your Neighbors program.

Learn more about that on page 141. In the meantime, please pass the love.

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Eat de s s ert first!

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C H O C O L A T E - P E A N U T - B U T T E R I C E C R E A M P I E INGREDIENTS 1½ cups chocolate cookie crumbs (For example, Nabisco Famous Chocolate Wafers, or Oreos with the stuffing removed) 1/3 cup butter, melted 1 pt chocolate ice cream, softened (I recommend Häagen-Dazs.)

2 pts vanilla ice cream, softened (I also recommend Häagen- Dazs.) ½ cup peanut butter (I recommend Smucker’s Creamy Natural.) ½ cup chocolate chips

DIRECTIONS 1. Preheat oven to 350.

2. In a medium bowl, combine the cookie crumbs and melted butter. Mix well. Grease a 9-inch pie dish with butter and put the cookie-crumb mixture into the dish, pressing it into the bottom and sides. Bake for 5 or 6 minutes, until set. Cool the crust completely on a wire rack.

3. When the crust has cooled to room temperature, spread softened chocolate ice cream into the bottom of the crust. Freeze for 30 minutes.

4. While the chocolate ice cream is freezing, combine the vanilla ice cream and peanut butter in a large bowl and beat until thoroughly blended.

Spread this mixture over the chocolate ice cream in the crust and top with chocolate chips. Cover and freeze for at least 6 hours.

5. Let stand at room temperature for 10 minutes before slicing and serving.

HOLLY KRUG Expert agent in our Turtle Creek office in Dallas. Did you know? Alexander the Great enjoyed snow and ice flavored with honey and nectar.

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CLASSIC TEA CAKES WITH DRIED LAVENDER INGREDIENTS 1 cup butter

3 tsp baking powder

2 cups sugar

¼ cup milk

5 eggs

1 tsp vanilla

5½ cups flour

Handful dried lavender

DIRECTIONS 1. Cream the butter and sugar together. Add the eggs, one at a time.

2. Sift together the flour and baking powder. Add the flour and milk alternately to the butter-sugar-and-egg mixture, until completely mixed. Add the vanilla.

3. Turn the resulting dough onto a floured surface and knead until stiff. Roll to ¼-inch thick.

4. Cut with a cookie cutter and press a pinch of dried lavender onto the top of each tea cake.

5. Bake on an ungreased sheet at 350 for 12 to 15 minutes.

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JASMINE FRANCIS Expert agent in our Lakewood office in Dallas. This aromatic twist on a classic tea-cake recipe has been passed down for four generations. The lavender provides a beautiful scent for the baker to enjoy while cooking.

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B L A C K B E R R Y C O B B L E R P I E INGREDIENTS 1 cup sugar

2 tsp lemon juice

Âź cup cornstarch

Refrigerated pie crust

5 cups fresh or frozen blackberries

1 Tbsp sugar

DIRECTIONS 1. Spray an 8-inch-square baking dish with olive oil or cooking spray.

Mix together the sugar, cornstarch, blackberries and lemon juice and pour into the dish.

2. Pat the pie crust flat on a lightly floured surface. Cut it into long strips, about 2 inches wide.

3. Weave the strips atop the berry mixture, fully covering the fruit.

Sprinkle with a tablespoon of sugar.

4. Bake for 25 to 30 minutes, until the crust is brown.

NANCY DENNIS Expert agent in our Southlake office. Cobblers are so beloved, they have their own holidays.

Peach Cobbler Day is April 13, while Cherry Cobbler Day is May 17.

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L E M O N

S Q U A R E S

INGREDIENTS CRUST

FILLING

2 cups flour

3 cups sugar

2 sticks salted butter

6 eggs

½ cup powdered sugar

10 Tbsp fresh-squeezed lemon juice (Plus, ½ cup extra lemon juice, if you like things tart!)

¼ tsp sea salt

DIRECTIONS 1. Preheat oven to 350. Spray a 9 x 13 glass baking dish with nonstick spray or butter.

2. Combine the flour, melted butter, powdered sugar and salt. Mix gently until all the ingredients are combined, then press into the baking dish.

3. Bake for 15 to 20 minutes until the crust is lightly browned.

4. While the crust is baking, mix together the sugar, eggs and lemon juice.

5. Take the crust out of the oven and pour the filling over the hot crust.

Bake for 20 minutes.

6. Open the oven and place a piece of foil over the dish and bake another 15 to 20 minutes, or until the center is set.

CLAIR STOREY Expert agent in our Turtle Creek office in Dallas. Did you know? It is popular belief that lemon squares originated in Trinidad and Tobago.

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7. Take the dish out of the oven and let it cool in a refrigerator overnight. (If you like your lemon squares more tart, pour ½ cup fresh lemon juice over the top before refrigerating overnight.)

8. When ready to serve, cut the confection into individual pieces and dust them with powdered sugar.

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M I L L I O N A I R E

P I E

INGREDIENTS 1 pkg Dream Whip powdered topping mix 1/2 cup cold milk

1 cup chopped pecans 4 Tbsp powdered sugar

4 Tbsp lemon juice

1 14-oz can of Eagle Brand Sweetened Condensed Milk

1 8-oz can crushed pineapple

1 premade graham-cracker crust

DIRECTIONS 1. Drain the juice from the pineapple and set aside 2. Using an electric mixer, beat the Dream Whip, 1/2 cup cold milk and powdered sugar, until thick.

3. Once the mixture is thick, add the lemon juice and Eagle Brand Sweetened Condensed Milk, until fully combined.

4. Add the crushed pineapple and pecans, until blended.

5. Pour the mixture into the graham-cracker crust and refrigerate for 4 hours, or overnight. Serve cold.

JAMIE HUCKABY

HELPFUL HINT Use a metal bowl. Place it and the mixer beaters in the freezer for about 5 minutes before starting. The chilled bowl will help the mixture thicken and set more quickly.

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Art Director, Marketing.

Memories are made in the kitchen. I treasure all the times we would prepare this pie together, each holiday season.

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F U D G E

P I E

INGREDIENTS 2 sticks butter, melted

4 eggs

½ cup cocoa

1 tsp vanilla

2 cups sugar

Whipped cream, for garnish

½ cup flour

Raspberries, for garnish

DIRECTIONS 1. Mix all the ingredients together and pour into a baked pie shell.

2. Bake at 350 for 45 minutes. (The filling may be a bit jiggly in the center, but that’s OK.) 3. Cool the pie on a counter or put it in a refrigerator; it will set as it cools.

4. Serve with a dollop or squirt of whipped cream, then sprinkle with the raspberries.

CAROL STOREY Expert agent in our Turtle Creek office in Dallas. I’m a chocoholic and I judge my treats as being calorieworthy. This one is definitely worth doing an extra lap around the block!

HELPFUL HINTS This recipe can be doubled for baking in a very large pie plate, or in a 9 x 13-inch dish. It can also be made without a crust, and, if chilled, cut into small squares and served.

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C I N D Y ’ S F R E G O L O T T A W I T H A L M O N D S A N D J A M INGREDIENTS 12 Tbsp unsalted butter, softened

1/8 tsp salt

½ cup sugar

¼ cup strawberry or cherry jam

¼ tsp pure almond extract

1/3 cup sliced almonds

1½ cups all-purpose flour

DIRECTIONS 1. Preheat oven to 350. Place an oven rack in the center of the oven.

2. Place the butter and sugar in the bowl of an electric mixer with a paddle attachment and beat on medium speed, until the mixture is light in color, about 3 to 4 minutes. Scrape down the sides and add the almond extract, then beat for another 30 seconds.

3. Whisk together the flour and salt and add to the buttery mixture.

Measure out ½ cup of dough and flatten it on a small plate, then place the plate in the freezer.

4. Press the remaining dough into a fluted tart pan with a removable bottom. Spread the jam into a thin, even layer over the surface of the dough, leaving a ½-inch border on the sides.

5. Remove the dough from the freezer and crumble it into small pieces over

RUSS ANDERSON Chief Operating Officer. This brilliant morph of cake and cookie was created

by Italian baker Angelo Zizzola, who called it fregolotta, from fregole, the Venetian word for crumb.

the layer of jam, allowing some jam to peek through. Sprinkle almonds evenly over the top of the cake.

6. Bake for 25 to 35 minutes until light brown. (It is easy to overcook, so watch the edges.) Remove from the oven and place on a rack to cool completely. Cut into 1-inch squares.

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M A M A ’ S C O B B L E R INGREDIENTS

1 stick butter 1 cup self-rising flour 1 cup sugar (Splenda can be substituted.) ž cup milk 1 pt blueberries, peaches or blackberries

DIRECTIONS 1. Preheat the oven to 350.

2. Put the butter in a 3-quart oblong glass baking dish or cast-iron skillet and place it in the oven, to melt the butter, about 5 minutes.

3. Mix together the flour, milk and sugar. Pour the mixture into the hot dish or skillet with the melted butter.

4. Sprinkle the berries on top. Bake at 350 for about 45 minutes, until lightly browned.

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LISA GROSS Expert agent in our Turtle Creek office in Dallas. I have made this recipe with many kinds of fruit and berries. It is always enjoyed!

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K A H L Ú A C A K E INGREDIENTS

1 devil’s-food cake mix

1 cup Kahlúa

4 eggs

1 cup sour cream

12 oz semi-sweet chocolate chips

DIRECTIONS 1. Preheat oven to 350.

2. Mix all the ingredients, in a bowl, using a spoon.

3. Bake in a fluted pan, greased and floured, for 45 minutes.

LEAH HILL Project Manager, Marketing. My mom used to make this cake for almost every special occasion. It is supereasy to prepare, and there have never been leftovers after a party!

HELPFUL HINTS Use cocoa powder instead of flour to flour the pan, so that the cake doesn’t look ashy when it’s finished. Serve by dusting powdered sugar over the top, or, my favorite way, melting extra chocolate chips and Kahlúa and drizzling that mixture over the top of the cake.

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PUMPKIN CHIP BARS INGREDIENTS 1¼ cups almond flour

1 cup pumpkin puree

1¼ cups oat flour

3 Tbsp olive oil

1 tsp baking powder

¼ cup creamy peanut butter

½ tsp baking soda

2 eggs

1 tsp pumpkin pie spice

½ cup walnuts

¾ cup brown sugar

¾ cup chocolate chips, plus

¼ cup maple syrup

extras to top with

DIRECTIONS 1. Preheat oven to 350. Line an 8 x 8-inch pan with parchment paper.

2. In a medium bowl, beat the eggs. Add the olive oil, maple syrup, pumpkin puree and peanut butter. Whisk until smooth.

3. Add the brown sugar and mix thoroughly.

4. In a separate bowl, whisk together the almond flour, oat flour, baking powder, baking soda and pumpkin pie spice, until mixed well.

5. Combine the wet and dry ingredients. Mix thoroughly.

6. Fold in the chocolate chips and walnuts.

7. Transfer the batter to the prepared pan, tapping the pan on the counter to ensure the batter is evenly distributed. Add more

MELISSA JENNINGS

chocolate chips on top!

Expert agent in our Turtle Creek office in Dallas. Did you know? It is believed that the pilgrims hollowed out pumpkins for Thanksgiving, to fill with milk, spices, and honey.

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8. Bake for 35 to 40 minutes, until the bread turns golden on the edges and a knife or toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.

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F L O U R L E S S C H O C O L A T E C A K E INGREDIENTS CAKE

½ cup Dutch-process cocoa powder

1 cup chocolate chips

1 batch chocolate ganache (recipe on next page)

½ cup unsalted butter ½ cup granulated sugar ½ cup light or dark brown sugar

Raspberries or other fresh fruit (optional)

1 tsp vanilla extract

Powdered sugar (optional)

¼ tsp kosher salt

GANACHE

¼ cup hot coffee

8 oz bittersweet chocolate, finely chopped

4 large eggs, room temperature

8 oz heavy cream

DIRECTIONS CAKE 1. Preheat oven to 350. Line a 9-inch round cake pan with parchment paper and grease with nonstick spray. (A springform pan can also be used.)

2. Melt the chocolate and butter separately in the microwave on 30-second intervals, stirring between each. Add both to a large mixing bowl, along with the sugars, vanilla, salt and coffee. Mix until fully combined.

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3. Add the eggs one at a time, whisking between each addition until no yolk is visible.

4. Whisk in the cocoa powder until completely combined.

5. Pour the batter into the prepared cake pan and bake for 30 to 32 minutes. (A toothpick or cake tester should come out mostly clean, with just some crumb or chocolate.)

6. Remove from the oven and allow to cool completely in the pan, before gently inverting onto a plate or cake stand.

7. Serve with raspberry filling, chocolate ganache, whipped cream, powdered sugar and/or fresh fruit.

G A N AC H E 1. Chop the chocolate into fine pieces and place in a medium-size metal or glass bowl.

2. Heat the cream in a small saucepan until it begins to simmer. Remove from heat and pour over the top of the chocolate in the bowl. Important: Allow to sit for 4 minutes before mixing. After the 4 minutes have passed, whisk together the cream and chocolate until a rich chocolate ganache forms.

3. Spread over the cake right away, or allow the ganache to cool to the desired consistency, then spread. My favorite trick is to put the ganachecovered cake in the refrigerator for a couple of hours, to let the ganache harden, then I put the powdered sugar and raspberries on top.

JENNIFER EDWARDS Director of Sales, Southlake office. Did you know?

Flourless chocolate cake is said to have been created in 1900 in Montenegro, Italy.

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B U T T E R S C O T C H P O T D E C R È M E

DIRECTIONS 1. Preheat oven to 325.

2. In a large mixing bowl, whisk the egg yolks until smooth; set aside.

INGREDIENTS

3. In a heavy-bottom saucepan, melt the butter over medium heat.

Whisk in the brown sugar, salt and vanilla-bean paste. Cook over medium heat until the sugar begins to darken slightly and has a nutty

9 egg yolks

fragrance. This should take about 5 minutes.

6 Tbsp butter 1½ cups packed brown sugar

4. Turn the heat to medium-low and whisk in the cream, pouring slowly.

The sugar will seize and harden when the cream is added. Continue

½ Tbsp salt

cooking and whisking, until all of the sugar is dissolved and the

2 tsp vanilla-bean paste

mixture just begins to boil.

3½ cups heavy cream, divided

5. Remove from heat and temper the cream-sugar mixture into the egg yolks, then very slowly add the remaining cream, whisking constantly.

Flaky sea salt

Be careful not to scramble the eggs.

6. Place teacups or ramekins in one or two large Pyrex pans, leaving at least 1 inch of space between each. Gently pour ½ cup of the custard base into each cup. Place the pan on the middle oven rack. Pour simmering water into the bottom of the pan, until the water comes at least halfway up the sides of the cups. Cover the cups and the pan tightly with aluminum foil.

ELLEN LEWIS

Expert agent in our Turtle Creek office in Dallas. Velvety and rich, this butterscotch pudding is one of my family’s favorite desserts for celebrating a special occasion.

7. Bake about 45 minutes until the custards set. They should jiggle slightly when you tap the cups. Total baking time can vary from about 35 to 50 minutes, depending on the shape of the cups.

8. Carefully remove the pan from the oven. Serve at room temperature or chilled, with whipped cream and a pinch of flaked sea salt as garnish. Serves 10.

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M O M ’ S CH O C O L A T E P O U N D WI T H M O C H A I C I N G INGREDIENTS

C A K E

DIRECTIONS

CAKE

ICING

CAKE

2 sticks butter

1 stick butter, softened

1. Cream together the butter, shortening and sugar.

½ cup shortening

4 cups powdered sugar

2. Gradually add the eggs, one at a time.

1 cup sugar

1 Tbsp cocoa (I use mocha cocoa, if I can find it.)

6 eggs 3 cups flour ½ tsp baking powder ½ tsp salt 4 tsp cocoa

4 Tbsp of hot brewed coffee (If I have it on hand, I use cinnamon-flavored from Dunkin’.)

3. Sift the flour, baking powder, salt and cocoa together, then very gradually add the mixture to the half-and-half. Mix all the ingredients well, then add the vanilla.

4. Pour into a well-greased Bundt pan. Bake in an oven preheated to 325 for 1 hour and 20 minutes. (I don’t open the oven during the baking.)

Remove from the oven and turn the cake out onto a plate.

1 cup half-and-half

ICING

1 Tbsp vanilla

1. Cream together the butter, powdered sugar, cocoa and coffee.

2. Ice the cake while it’s still hot and fill the well in the middle with icing — our family’s favorite part!

GAVIN SMITH

Expert agent in our Turtle Creek office in Dallas. I had a clothing showroom and I always had these fresh cakes to serve. Past clients always remember Mom’s cake.

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BANANALICIOUS PUDDING INGREDIENTS 2 pkgs Pepperidge Farm Chessmen cookies

1 8-oz pkg cream cheese, softened

4 to 6 bananas

1 14-oz can sweetened condensed milk

2 cups milk 1 5-oz box instant French vanilla pudding 1 5-oz box instant banana pudding

1 8-oz container whipped topping 1 Tbsp fresh lemon juice 1 tsp vanilla

HELPFUL HINT Depending on the use of a rectangular, square or round dish, the number of layers may vary. Using a glass dish will provide a great display of the dessert.

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DIRECTIONS

1. In a small bowl, cut the bananas into relatively thin slices.

Add the lemon juice. Stir to coat slightly, to prevent browning. Set aside.

2. In a medium bowl, combine the milk and pudding mixes and blend well using an electric stand mixer or hand mixer.

3. Add the vanilla and mix well.

4. Add the cream cheese and blend until smooth.

5. Add the condensed milk and blend until smooth. Set the mixture aside.

6. Line the bottom of a 9 x 13-inch glass baking dish with one layer of cookies.

7. Place one layer of banana slices on top of the cookies.

8. Pour half of the pudding mixture over the layered cookies and bananas. Spread until the mixture is smooth and flat.

9. Repeat the layering of the cookies, the bananas and the pudding mixture.

10. Top with a layer of whipped topping, approximately half of the container.

11. Refrigerate approximately 1 to 2 hours prior to serving, for the best chilled flavor. Makes 10 to 12 hearty servings.

LISA GOOD Expert agent in our Southlake office.

This isn’t the banana pudding you grew up with. It’s adapted from a Paula Deen recipe and a classic in our household for a reason: It’s insanely delicious.

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C H O C O L AT E P E C A N C H O C O L AT E C H U N K P I E INGREDIENTS TA RT- S H E L L D O U G H

FILLING

1¾ cups all-purpose flour

¼ lb unsalted butter

6 Tbsp unsalted butter, cut into six 1-Tbsp-size pieces

½ cup granulated sugar

1 Tbsp granulated sugar Pinch of salt ¼ cup ice water

12 oz semi-sweet chocolate, chopped into ¼-inch pieces.

2 oz unsweetened chocolate, chopped into ¼-inch pieces 1½ cups dark corn syrup 1 Tbsp pure vanilla extract ¼ tsp salt 8 eggs 3 cups pecan halves

JULIA BACON Expert agent in our Turtle Creek office in Dallas. The author of this delightful, treasured dessert is the owner of a restaurant where I was a hostess in high school.

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DIRECTIONS 1. To prepare the tart shell, mix 1¼ cups flour, butter, sugar and salt in the bowl of an electric mixer fitted with a paddle. Mix on low for 5 minutes, until the butter is cut into the flour and the mixture develops a mealy texture. Add the ice water and continue to mix on low for 10 to 15 seconds, until the dough comes together. Remove the dough from the mixer and form it into a smooth, round ball. Wrap it in cling wrap and refrigerate for at least 4 hours.

a rubber spatula to stir in 6 ounces of the semi-sweet chocolate and the unsweetened chocolate. Continue to stir until the chocolate has melted. Add the dark corn syrup, vanilla extract, and salt. Now, add the eggs and place the mixer bowl onto an electric mixer fitted with a paddle. Combine on medium until the eggs are incorporated and the mixture is smooth. Remove the bowl from the mixer. Use a rubber spatula to finish combining the mixture.

2. After refrigerating, transfer the dough to a clean, dry, lightly floured work surface. Roll it (using the extra ½ cup flour as necessary, to prevent the dough from sticking) into a circle about 15 inches in diameter and 1/8inch thick. Line a 9 x 1½-inch false-bottom pan with the dough, gently pressing it around the bottom and sides. Use a serrated knife to trim the excess dough, leaving a ¾-inch border, which should be crimped around the top edge of the pan. Refrigerate the pastry crust for 30 minutes.

5. Remove the pie shell from the refrigerator and place it on a baking sheet. Evenly disperse the pecan halves over the bottom of the shell. Spread the remaining 6 ounces of semi-sweet chocolate over the pecan halves. Slowly pour the chocolate batter over the chopped chocolate and pecan halves. Bake the pie (leaving it on the baking sheet) on the middle shelf of the oven for 1 hour. Reduce the temperature to 300 and bake for an additional 45 to 55 minutes, until the internal temperature of the pie filling reaches 170 degrees. Remove from the oven and cool at room temperature for 1 hour. Refrigerate the pie for at least 2 hours (do not remove the pie from the pan).

3. Preheat oven to 325 degrees.

4. To prepare the filling, heat the butter and sugar in a 2½-quart saucepan over mediumhigh heat. Stir constantly while bringing the mixture to a boil. Allow the mixture to boil for 1½ minutes. Remove from heat and transfer to the bowl of an electric mixer. Use

6. To serve, cut the pie with a serrated slicer.

Heat the blade of the slicer under hot running water before making each slice.

Serve immediately.

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A P P L E

P I E

INGREDIENTS 6 to 8 apples, peeled and sliced

2 Tbsp flour

½ cup white sugar

1 tsp lemon juice

½ cup brown sugar

Butter

½ tsp cinnamon

1 box (2 ct) refrigerated pie crusts

Dash of nutmeg Dash of salt

DIRECTIONS 1. After rolling out the bottom crust in a pie dish, mix the apples with the flour in a separate bowl and place the mixture on the crust.

2. In another bowl, mix the sugar and spices, then sprinkle over the apples.

Cover the apple mixture with butter shavings. Drizzle lemon juice evenly over everything.

3. Top with the remaining crust, crimping the edges of the crusts together.

Gently rub the top crust with butter and sprinkle with a dash of sugar.

HELPFUL HINT The secret to this pie is in the selecting of the apples. I use a mixture of McIntosh and Rome, fresh and firm, not mushy.

MALINDA ARVESEN Expert agent in our Turtle Creek office in Dallas. My grandmother taught me to make apple pies when I was a young girl, and my family and friends enjoy them today!

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4. With foil crimped around just the fluted edges of the crust (to keep the crust from over-browning before the pie is done), bake at 450 for 15 minutes. Remove the foil, increase the heat to 350 and bake for 35 to 45 minutes.

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R U S T I C

F R U I T

T A R T

INGREDIENTS 1 sheet frozen puff pastry, unthawed 2 cups berries (either blueberries,

blackberries, raspberries or

strawberries, or a mix)

2 Tbsp sugar

1 tsp lemon juice 1 Tbsp flour 1 egg white

DIRECTIONS 1. Preheat oven to 400. Place a sheet of parchment paper on a baking sheet. Spread out the pastry dough into a thin, rectangular sheet.

2. Place the fruit in a bowl and mix with 1 tablespoon of the sugar and the lemon juice, then toss.

3. Dust the dough with the flour and the remaining sugar, then place the fruit in the middle, leaving 3 inches uncovered around the perimeter.

Fold the dough’s edges in, to just cover the edges of the fruit. Brush with egg white.

4. Bake in an oven for 25 to 30 minutes, until golden.

STAFF FAVORITE This is a loved recipe from the team behind our expert agents. We hope you enjoy it as much as our friends and families have!

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H E A V E N LY

K I W I - R A S P B E R R Y

INGREDIENTS RA S P B E R RY S AU C E 1 angel food cake 2 15-oz cans sliced peaches in light syrup, drained

RA S P B E R RY S AU C E 2 10-oz pkgs frozen raspberries in syrup, thawed 1 Tbsp cornstarch

2 6-oz containers raspberry yogurt 1 8-oz tub light whipped topping, thawed 5 kiwis, peeled, sliced into ¼-inch slices

HELPFUL HINT You could experiment by trading the raspberries for strawberries, blueberries or any other berries you love!

NANCY DENNIS

T R I F L E

DIRECTIONS S AU C E 1. Drain the raspberries, reserving some juice. In a saucepan over medium heat, whisk the cornstarch into the reserved juice. Bring to a boil, boiling for 1 minute, stirring constantly. (The sauce will thicken slightly.)

Remove from heat and allow to cool. Stir in the raspberries, then refrigerate until chilled.

TRIFLE 1. Cut the angel food cake into 1-inch cubes with a serrated bread knife.

2. Reserve ½ cup of the peach slices. Dice the rest of peaches and combine with the raspberry yogurt and whipped topping.

3. In a glass trifle dish, cover the bottom with a layer of angel-food cake cubes.

Next, layer ¼ of the yogurt mixture, pressing down lightly on the cake. Cover that layer with sliced kiwi. Drizzle some of the raspberry mixture that you’ve chilled along the sides of dish and somewhat in the center. (Reserve some for the top of the trifle, when finished layering.) Repeat all the layers. As you go, push some of the sliced kiwis down the sides of the trifle dish, for appearance. The top layer should be finished off with raspberry mixture.

Lay the reserved peaches and kiwis on top.

Expert agent in our Southlake office.

This is a beautiful dish to present to guests: Spoon it with a large serving spoon into fancy glass bowls or large Champagne or martini glasses.

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S U P E R – S E E D Y O A T M E A L INGREDIENTS 2/3 cup old-fashioned rolled oats

1 tsp almond butter

2/3 cup water

2 Tbsp hemp seeds

1/2 cup unsweetened almond milk

2 tsp chia seeds

2 Tbsp raw pumpkin seeds, roughly chopped

1/2 tsp vanilla extract

3 pinches or shakes of pumpkin- pie spice

100% maple syrup (optional) Berries, for serving

DIRECTIONS 1. Bring the oats and water to a boil in a medium saucepan, over medium-high heat. Reduce the heat to low and stir in the almond milk, pumpkin seeds, pumpkin pie spice and almond butter. Cook, stirring occasionally, for about 5 minutes, until the oats are tender.

2. Remove from the heat and stir in the hemp seeds, chia seeds and vanilla. Taste, adding maple syrup as desired for a sweeter oatmeal.

Serve with berries, and additional almond butter drizzle, if desired.

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ANN HENRY Expert agent in our Turtle Creek office in Dallas. This is adapted from the book Fiber Fueled by Dr. Will Bulsiewicz and is a different take on oatmeal.

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B A K E D B E R R Y O A T M E A L INGREDIENTS DRY MIXTURE

WET MIXTURE

2 cups quick-cook oats

2 cups nonfat milk

1 tsp baking powder

2 eggs

1 tsp cinnamon

½ Tbsp vanilla extract

¼ tsp salt

3 Tbsp honey

1/3 cup packed brown sugar

1½ Tbsp melted butter

DIRECTIONS

2 cups frozen mixed berries ¼ cup pecans, roughly chopped 1. Preheat oven to 375.

2. In a medium-size bowl, mix together the oats, baking powder, cinnamon, salt and brown sugar. Set aside.

3. In a separate bowl, whisk together the milk, eggs, vanilla, honey and butter.

PAMILA JOHNSON Director of Sales, Plano. Healthy, delicious and filling! This baked oatmeal is chock full of berries and pecans — and the perfect amount of sweetness.

4. Layer half of the berries in a two-quart baking dish and top evenly with the dry oat mixture. Pour on the wet mixture, then add the rest of the berries on top, along with the roughly chopped pecans.

5. Bake for 35 to 45 minutes or until the oats have absorbed the liquid.

Serve hot or cold!

Helpful hint: If you choose to use non-quick-cook oats, decrease your baking time to 30 to 40 minutes.

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Breakfaste S H A D O W O O D

INGREDIENTS

DIRECTIONS

9 eggs

1. Preheat oven to 350.

1/2 cup butter, softened

2. Spray a 9 x 13-inch pan with Pam.

1 lb cottage cheese

3. Brown and drain the sausage.

½ lb feta cheese

4. Thaw and thoroughly drain and squeeze the liquid out of the spinach.

½ lb Swiss cheese, shredded

5. Beat the eggs lightly and stir in all of the ingredients except the sausage. Pour the mixture into the baking dish and top it with the sausage, crumbled.

2 10-oz bags frozen spinach chopped spinach 1/2 tsp black pepper

6. Cover with foil and bake for 50 to 60 minutes.

1 lb ground pork or turkey sausage

JERRI ROSS + GRAEME ROSS Expert agents in our Turtle Creek office in Dallas.

This breakfast casserole is perfect for the holidays or anytime.

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HELPFUL HINT This breakfast casserole doesn't include bread, so it's the perfect dish to pair with pastries and toast.

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F R I T T A T A INGREDIENTS 8 to 10 eggs

Parmesan cheese, to taste

Parsley, to taste

2 links Italian sausage

Fennel seeds, to taste

1 onion

Crushed red pepper or black pepper, to taste

Mascarpone or cream cheese, to taste

DIRECTIONS 1. Crack the eggs into a mixing bowl and mix with the parsley, pepper, parmesan cheese and fennel. Set aside.

2. In a skillet, cook the sliced onion until tender, add 2 links of Italian sausage and cook.

3. Add the egg mixture and dollops of mascarpone or cream cheese on top. When brown around the edges, use a spatula to loosen from the edge of skillet — but don’t let the eggs cook all the way through.

4. Place in an oven, preheated to 385, for about 10 minutes. When the frittata looks ready, remove it from the oven, use a spatula around the edges to loosen it, then slide it onto a serving dish.

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MARY PERRY Expert agent in our Fort Worth office. This is an easy meal to throw together — the perfect light dinner before an outing or after a movie, or for a casual, fun lunch.

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S O U R C R E A M B R E A K F A S T C A K E INGREDIENTS CAKE

1 tsp baking powder

1 stick butter, softened

1/2 pt sour cream

1 cup sugar

1/2 cup pecans, chopped

2 eggs 1 tsp vanilla

TOPPING MIXTURE

2 cups flour

1/2 cup sugar

1 tsp baking soda

1 tsp cinnamon

DIRECTIONS 1. Cream the butter, sugar, eggs and vanilla.

2. Add the flour, baking soda, baking powder and sour cream.

3. Using a tube pan with a removable base, butter and flour the pan.

Spread half the cake batter evenly.

RUSS ANDERSON Chief Operating Officer.

This elegant breakfast recipe is in memory of my mother-in-law, Gerry Eby.

4. Sprinkle half the topping mixture over the batter, and half the nuts.

5. Repeat with the remaining batter, topping and nuts.

6. Bake at 350 for 40 to 45 minutes. Test with a toothpick: If it comes out clean, the breakfast cake is ready to enjoy!

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S O U R D O U G H INGREDIENTS 1 loaf sourdough bread, sliced

¼ tsp fresh grated nutmeg

1 cup milk

2 Tbsp unsalted butter

1 egg, beaten

Pinch of salt (optional)

1 tsp vanilla extract

Powdered sugar for dusting

½ tsp cinnamon

Maple or regular syrup

F R E N C H

T O A S T DIRECTIONS

1. Slice the loaf of bread into ¼-inch to ½-inch slices.

2. Mix the milk, eggs, vanilla, cinnamon and nutmeg together.

3. Place the bread slices in the milk/egg mixture until well-coated.

4. Preheat a nonstick or well-seasoned cast-iron pan or griddle and add the butter.

5. Cook the French toast on each side on medium to low heat, turning several times until golden brown on both sides. Do not burn!

6. Place on a warmed plate, then sprinkle with powdered sugar and a squeeze of fresh lemon juice and a drizzle of maple syrup.

SALLY VOTTELER Office Administrator, Turtle Creek.

Did you know? The earliest known reference to French toast is in the Apicius, a collection of recipes dating from the Roman Empire.

INSIDER TIP These are best eaten while hot!

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A M A Z I N G

Appetizere

A R T I C H O K E

INGREDIENTS 1 cup Hellmann’s mayonnaise 1 cup Asiago/Parmesan grated cheese mix or a three-cheese blend 2 Tbsp grated sweet onion Juice of 1 lemon

D I P

DIRECTIONS 1. Squeeze the juice out of the artichoke hearts and put into a bowl.

2. Mix in the cheese. (You can use just the Parmesan, but the Asiago gives it zip!)

3. Mix in the mayonnaise.

1 14-oz can of artichoke hearts

4. Mix in the onion and the lemon juice.

5. Pour into a baking dish about 2 inches high and 7 or 8 inches round, then cook at 375 until hot, bubbling and starting to turn golden. (This should be about 20 to 25 minutes.)

INSIDER TIP

You can prepare this dip ahead of time and refrigerate it for a day or so. I often double the recipe. And, I’ve used leftover dip to stuff broiled tomatoes.

MARGO BENTSEN Expert agent in our Turtle Creek office in Dallas. Did you know?

The globe artichoke is a variety of a species of thistle cultivated as a food.

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P A R T Y

P E C A N S

INGREDIENTS 3 cups pecan halves 3 Tbsp butter 16 oz naturally flavored vanilla candy coating

DIRECTIONS 1. Preheat oven to 300.

2. In a microwave-safe dish, melt the butter in a microwave for 30 seconds on high.

3. Chop some of the pecan halves to varying sizes. (You can leave some as halves.) Place the pecans in a large bowl and pour the melted butter on top. Stir to fully coat the pecans with the butter.

4. Place the pecans on a large nonstick baking sheet, or place on wax paper on a cookie sheet.

5. Bake for 25 to 30 minutes, stirring halfway through, watching the pecans carefully during the last 10 minutes to make sure they don’t burn.

6. Let cool.

7. Microwave the candy coating for 1 minute and 30 seconds. Place the cooled pecans in a large bowl. Pour the coating over the pecans, to coat. Stir well.

8. Using a spoon, drop a tablespoon of pecans onto wax paper and let them sit for one hour.

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CATHERINE LEE Expert agent in our Turtle Creek office in Dallas.

This recipe makes 30 to 40 party pecans.

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A B R U Z Z O

B R E A D

DIRECTIONS 1. Roll out the pizza dough on a floured surface to about 20 inches by 9 inches.

INGREDIENTS

2. Place on top of the pizza dough (leaving about ½ inch of dough exposed around the perimeter) the prosciutto, salami and Italian sausage.

3. Dice and sauté the onion, red bell pepper and mushrooms in olive oil, then layer them on top of the meats.

Premade pizza dough

1/8 cup toasted pine nuts

5 slices prosciutto

Pinch of red pepper flakes

8 slices salami

4 to 6 slices provolone cheese

1 Italian sausage, diced

1/3 cup shredded mozzarella cheese

5. Add on top of that the provolone and mozzarella.

½ onion

4 oz fresh spinach leaves

6. Add on top of that the spinach and basil leaves.

½ red bell pepper

2 oz fresh basil leaves

8 mushrooms

½ cup Parmesan chips

1/8 cup sliced olives

½ cup arrabiata sauce, for dipping

NANCY MARKHAM Expert real estate agent in our Plano office. I first tried this at a local restaurant, then I tried it at home with my own ingredients.

Use anything you love on a pizza!

4. Add on top of that the olives, pine nuts and red pepper flakes.

7. Starting from the long end, carefully roll the dough into a tight log.

8. Transfer the pizza log to a lightly oiled cookie sheet and connect the ends to form a circle. (Overlap the ends an inch or so, to prevent the ingredients from escaping.)

9. Top with the Parmesan chips.

10. Bake in an oven preheated to 450 for 12 to 15 minutes, until lightly golden brown.

11. Let the pizza log cool before cutting it into 2-inch slices.

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H O L I D A Y C H E E S E D I P INGREDIENTS Nonstick cooking spray

8 slices bacon, cooked and crumbled

½ cup mayonnaise

1 cup cheddar cheese

12 Ritz Crackers, crushed, plus more crackers, whole, for serving

1 bunch green onions, chopped

1 Tbsp water

8 oz cream cheese, softened

½ cup pepper jelly

DIRECTIONS 1. Preheat oven to 350. Grease a pie pan with the nonstick cooking spray.

2. In a bowl, mix the mayonnaise, cream cheese, cheddar cheese and green onions. Transfer the mixture into the prepared pie pan and top with the crushed Ritz Crackers. (Hint: To keep crumbs in check, crush the crackers for the topping in a sealed, zip-close bag.) Transfer to the oven and bake for 15 minutes.

3. In a small saucepan, combine the pepper jelly and water. Cook over low heat until melted.

4. Remove the dip from the oven and top with bacon. (Option: Leave out the bacon to make the dip vegetarian-friendly.) Drizzle the pepper jelly over the top and serve with Ritz Crackers for dipping.

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DAWN CRAMER Expert agent in our Plano office.

This dip is downright addictive.

I have never taken it to a party without at least three people requesting the recipe.

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C I T R U S

C E V I C H E

INGREDIENTS ½ lb fish of choice, skinned and cut into bite-sized pieces

4 to 6 ripe grape tomatoes, seeded and diced

½ cup citrus juice (I like a combination of fresh orange, lemon and lime juices)

½ cup finely diced Persian or seedless cucumber

2 Tbsp finely chopped red onion 4 slices jalapeño 1 Tbsp extra-virgin olive oil 3 scallions, sliced 1 orange (segmented; each segment cut into thirds) or 1 cup mango, diced

¼ teaspoon kosher salt, to taste 1/8 tsp ground black pepper, to taste ¼ tsp ground cumin ½ cup avocado, finely diced

DIRECTIONS 1. Combine the fish in a glass or nonreactive bowl with the citrus juice, onion and jalapeño. Cover and marinate for 3 to 4 hours, until the fish is opaque all the way through.

2. Lift fish out of citrus juice (discard leftover juice) and place fish in a second bowl with the cut-up orange sections and/or mango,

JEANNIE NETHERY Expert agent in our Turtle Creek office in Dallas. There are many versions of ceviche. I like to use orange and/or mango to give it an extra-bright taste.

olive oil, diced tomato, sliced scallion, cucumber, salt, pepper and cumin. Toss everything together. Season with additional salt and pepper, to taste. Gently fold in the avocado.

3. Serve in small glasses and garnish with radicchio and optional flatbread, tortilla chips or plantain chips.

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O N I O N

S O U F F L É

INGREDIENTS 3 8-oz pkgs cream cheese

2 cups Parmesan cheese

4 cups frozen onions, chopped

Green onions for garnish

½ cup mayonnaise

DIRECTIONS 1. Mix all of the ingredients together and bake at 425 for 20 minutes.

2. Serve with crackers, chips or sticks of celery.

STAFF FAVORITE This is a loved recipe from the team behind our expert agents. We hope you enjoy it as much as our friends and families have!

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R O A S T E D R E D P E P P E R H U M M U S INGREDIENTS 15-oz can garbanzo beans

1 lemon (for zest and juice)

(chickpeas), drained

1 to 2 tablespoons tahini

and rinsed

Garlic, to taste

1 jar roasted red peppers,

packed in olive oil

Salt and pepper, to taste

Olive oil

DIRECTIONS

LEAH HILL Project Manager, Marketing Tahini is the key ingredient to making this at home. Find it in the international section of your grocery store.

1. Combine all the ingredients, except the red peppers, in a food processor until pureed. Add oil and red peppers until the taste, color and texture reach a smooth, even consistency.

2. Garnish with additional roasted red peppers and a drizzle of olive oil.

3. Serve with cruditĂŠs, pita chips or fresh pita bread.

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S I M P L E C O U N T R Y L O A F INGREDIENTS 4 cups all-purpose flour (You may substitute 2 cups of whole-wheat flour for 2 cups of the all-purpose.)

2 tsp dry yeast 1 1/2 cups water, just above warm 2 Tbsp honey Fat pinch of sea salt

HELPFUL HINTS FYI, this loaf has been my go-to for many a soup or stew night, especially when last-minute guests are to join. For a special wow, try making mini loaf rounds and bake them a bit longer: The hollowed-out mini loaves are delightful stew bowls. Also, made a few days ahead and allowed to dry, a loaf makes for an excellent dip bowl when the top is sliced off and the inside is hollowed out.

BESS DICKSON Expert agent in our Turtle Creek office in Dallas. This is just the comfort-food prescription for chilly days. It’s quick to make and no kneading is required!

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DIRECTIONS 1. Measure 2 tsp of dry yeast in a large mixing bowl.

2. Add 1 cup of the just-beyond-warm water.

3. Stir to blend the yeast. (The yeast granules should disappear.)

4. Add the honey and stir until blended.

5. Allow to rest a bit, until a few bubbles appear on the perimeter of the mix.

6. Add 4 cups of flour, neatly measured. (Tip: Use the blade of a dry knife to level the flour across the top of the measuring cup.)

7. Stir. The mixture will be dry and clumpy. Now, slowly add, while mixing, the ½ cup of reserved warm water in three-tablespoon increments. Add just until the dough is combined. It will be one sticky ball.

8. Cover the bowl with plastic wrap or a damp towel and allow to rise for 1 to 2 hours, until double in size.

9. Once doubled, oil your hands and glide one around the perimeter of the bowl, gently turning the dough onto itself. Remove the dough from the bowl by slipping an oiled hand under it and easing it out.

10. Place on a cookie or jelly-roll sheet lined with parchment paper and place the sheet on the middle rack of a cold oven. Set the oven to 425 and bake for 8 minutes.

11. Once the timer goes off, do not open the oven. Instead, turn the temperature down to 325 and bake for another 25 to 35 minutes.

12. Your loaf will signal you when it’s done by way of a lovely burst of ‘happy smell’ to your nose, and a beautiful brown/caramel color on its surface.

13. Once pulled out of the oven, allow the loaf to rest about 10 minutes before slicing.

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G A R L I C G R E E N

L E M O N B E A N S

INGREDIENTS 1½ lb thin green beans, cleaned (or substitute French green beans) 4 Tbsp butter, salted 1 to 2 Tbsp olive oil (depending on the pan size; you’ll need just enough to cover the pan and coat the green beans)

4 tsp fresh lemon juice 1/2 tsp garlic powder (And, if you really like garlic, add more!)

DIRECTIONS

1/4 tsp kosher salt 1/4 tsp ground black pepper

1. If you use French green beans, a short, thin variety, you may skip these first parboiling steps and go directly to step 3. Otherwise, prepare a large bowl of ice water and set aside.

2. In a large pot of boiling, salted water, cook the green beans for about 3 minutes. Drain the beans and transfer them to the bowl of ice water.

Allow the beans to cool completely. Once cool, drain the beans and proceed to the next steps. Or, store them, covered, in a refrigerator, for up to a couple of days, until you’re ready to finish cooking.

PAMILA JOHNSON Director of Sales, Fort Worth.

In my house, this is a go-to staple for family dinners. For parties, just double the recipe!

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3. Heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter and olive oil are hot, add the green beans, lemon juice, garlic powder, salt and pepper, then toss to coat all the beans well with the oil, butter and seasonings.

Continue to cook the beans, stirring them occasionally, for 3 to 4 minutes. If you skipped the parboiling step, continue to cook the beans, stirring them occasionally, for another 5 minutes or until cooked to the desired doneness.

4. Serve warm!

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S ide e B R E A D

INGREDIENTS 3 cups self-rising flour

12 oz beer

¼ cup sugar

2 Tbsp butter

DIRECTIONS 1. Preheat oven to 350.

2. Butter a glass loaf pan and set it aside. In a large bowl, combine the flour, sugar and beer. Mix well. (It should be sticky.)

3. Pour the mixture into a loaf pan and bake for 55 minutes, or until the top is browned. (During the last 3 to 5 minutes, slide the loaf out of the oven, brush the top with butter and return it to the oven.)

HELPFUL HINTS JB HAYES Expert agent in our Turtle Creek office in Dallas. With just four ingredients, this is such an easy bread to make — and a great addition to my homemade soup on page 128!

Do not use any metal utensils or a metal pan: They will change the taste of the bread. If you want a flavored bread, add honey on top when coating with the butter — or add herbs such as rosemary, oregano and basil to the batter. This loaf is best when made with regular beer: Light beers just don’t work as well with the taste.

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J E W E L E D INGREDIENTS

R I C E DIRECTIONS

1½ tsp salt

6 dried figs, quartered

1 tsp sweet paprika

¼ cup dried cherries

½ tsp turmeric

¼ cup pistachios, shelled

¼ tsp cumin

1 cup long-grain jasmine or basmati rice

Add the rice and spices and stir well. Cook over medium heat for

11/3 cup water

gets well-coated with the oil and the spices. Add the water to the

1½ tsp fresh orange zest

rice. Bring it to a boil, cover and reduce the heat to low. Cook for 20

1/8 tsp black pepper 4 Tbsp extra virgin olive oil, divided, plus 1 tsp 1 medium-size onion, diced small 10 dried apricots, quartered

1 cup pomegranate seeds

1. Combine the salt, sweet paprika, turmeric, cumin and black pepper in a small bowl. Set aside.

2. Heat 2 tablespoons of olive oil in a deep, nonstick skillet with a lid. about 3 to 4 minutes, stirring constantly and making sure the rice

minutes, remove from the heat and let it sit for 15 minutes, covered.

3. In the meantime, heat the remaining 2 tablespoons of olive oil in a nonstick skillet. Add onions and cook over medium heat for about 20 minutes, stirring frequently, adding water one tablespoon at a time, if necessary, to prevent from burning.

4. Transfer the onions to a plate and, in the same skillet, heat 1 teaspoon of olive oil. Add the dried fruit and pistachios or pumpkin seeds and

GAYLE JOHANSEN Expert agent in our Turtle Creek office in Dallas. Did you know?

While the Great Wall of China was being built, workers used a porridge made with rice as a mortar.

cook over medium-low heat for 2 to 3 minutes, stirring frequently.

5. Once the rice is ready, fluff it with a fork, then add the onions, dried fruit, pistachios and orange zest and toss it all well.

6. Just before serving, sprinkle the pomegranate seeds on the rice.

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MARY MARGARET'S SMOOTH AND LUSCIOUS CRANBERRY SAUCE INGREDIENTS 1-qt pkg of fresh cranberries, washed and drained 2 cups water 2 cups sugar

DIRECTIONS 1. Bring 2 cups of the water to a boil in a deep, stainless steel saucepan, then add the cranberries.

HELPFUL HINT If you are using glass, be sure to temper the glass by submerging the dishes in hot water prior to pouring the hot cranberry mixture into them, to prevent the glass from breaking.

2. Let the mixture boil for 10 minutes, stirring occasionally with a wooden spoon. (Careful! This mixture will splash on you if the saucepan is not deep enough.)

3. Set the Foley mill over the second saucepan and pour the cranberry mixture into the mill. Grind the mixture into thick, smooth liquid.

4. Add the sugar into the liquid, stirring well until the mixture comes

KATHRYN HENRY Agent Services Manager, Turtle Creek. This is my sweet grandmother’s homemade cranberry sauce! She would pour it into crystal bowls with little crystal spoons.

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to a good rolling boil. But, do not let it boil for more than about 10 seconds or the mixture will not set up when it cools.

5. Immediately pour the mixture into molds (or temperd glass or crystal bowls) and let it cool, until the mixture is firm. (See hint at left.)

6. Refrigerate when cool.

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C R A N B E R RY, P EC A N A N D F E TA S A L A D INGREDIENTS 1 head iceberg lettuce, clean and torn 1 bunch green-leaf lettuce, clean and torn

1 bottle balsamic vinaigrette (You’ll use about ¼ to ½ of the bottle.)

1½ cups pecans, halved

1 pkg dried cranberries

2 Tbsp whipping cream

1 pkg feta cheese

¼ cup brown sugar

DIRECTIONS

1. Mix the whipping cream and brown sugar in a small oven-safe pan.

WILL STOKES Executive Director, Information Technology.

Did you know? The Greek word feta comes from the Italian word fetta “slice,” which in turn is derived from the Latin word offa (a “morsel,” a “piece”).

2. Add the pecans.

3. Bake at 350 for 15 minutes, stirring once halfway through, then cool the mixture on wax paper.

5. Mix the above with all remaining ingredients. Serves 12.

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S P R O U T S

INGREDIENTS SALAD

DRESSING

1 lb Brussels sprouts (preferably pre-trimmed, or use shaved Brussels sprouts to save time)

2 Tbsp bacon grease, from pan drippings

6 slices thick bacon (You can use turkey bacon for a leaner version.)

1/2 cup slivered almonds, more or less, to taste 1/3 cup Parmesan cheese, coarsely grated (Use more or less, to taste.)

1 Tbsp olive oil 2 Tbsp fresh-squeezed lemon juice 1 Tbsp Dijon mustard 2 Tbsp red-wine vinegar 1 Tbsp maple syrup (You can substitute sugar-free maple syrup.)

S A L A D DIRECTIONS

1. Trim the Brussels sprouts, if needed, and cut them in half. (Or, don’t cut them in half and use a food processor, instead.) Put the shredded Brussels sprouts into a salad bowl.

2. Measure out the almonds, then toast them in a dry pan over medium-high heat until they’re fragrant, about 2 minutes. (But, watch them carefully!) For faster results, spread the almonds evenly on a plate and microwave them for 30 seconds.

3. Slice the bacon into short, thick pieces. Cook them in a hot pan until they’re very crisp, then drain them on paper towels and let them cool. (If using turkey bacon, this step is not necessary. Leave any fat there, for flavor. You could also add a drop of two of liquid smoke, to give the turkey that bacon-grease flavor!)

4. Measure 2 tablespoons of bacon grease from the pan and put it in a glass measuring cup, pouring out the rest of the bacon grease but not wiping out the pan. (If you prefer, use 2 tablespoons of olive oil instead of bacon grease.)

Salt and fresh-ground black pepper, to taste

5. Add the olive oil, lemon juice, Dijon mustard, red-wine vinegar and maple syrup and whisk until well-combined.

ASHLEY AKIN PEARL Expert agent in our Turtle Creek office in Dallas. This low-carb, keto-friendly salad stars Brussels sprouts, named so because they were cultivated in Belgium.

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6. Put the dressing mixture into the same pan you cooked the bacon in and heat until it's bubbling. Pour over the Brussels sprouts and stir to combine, then gently stir in the chopped bacon, toasted almonds and Parmesan cheese.

7. Season to taste with salt and fresh-ground black pepper. Insider tip: To make this a holiday salad, toss in some dried cranberries!

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L O A D E D C A U L I - S A L A D INGREDIENTS SALAD

DRESSING

2 lbs cauliflower, cut into tablespoon-size pieces

1 cup mayonnaise

6 hard-boiled eggs, chopped 6 to 8 slices cooked bacon, cut into 1-inch by 1-inch pieces

2 teaspoons yellow mustard 1 teaspoons onion powder Salt and pepper

1 cup sharp cheddar, grated ½ cup green onion, sliced ½ tsp onion power Salt and pepper

DIRECTIONS

1. Cook the cauliflower pieces in a vegetable steamer for 5 to 6 BETH LOCKE Office Administrator, Turtle Creek. This is a delicious alternative to potato salad, substituting cauliflower for the potatoes.

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minutes. Drain and cool. Make sure the cauliflower is dry.

2. Cook the bacon and drain. Chop the boiled eggs and green onion.

Mix the dressing ingredients together. Place the cauliflower in a salad bowl, season with the onion powder, salt, pepper and cheese. Dress the salad, gently. Garnish with sliced hard-boiled eggs, if desired.

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C O U N T R Y - S T Y L E C O R N P U D D I N G INGREDIENTS 1 16-oz can whole kernel corn, drained

1 small can chopped green chilis, if desired

1 16-oz can creamed-style corn

1 8½-oz package corn muffin mix

2 eggs, slightly beaten

1 cup cheddar cheese, grated

½ cup butter, melted 1 cup sour cream

DIRECTIONS 1. Preheat oven to 350.

2. Mix together all the ingredients except the cheese.

3. Pour into an ungreased 9 x 13-inch pan.

4. Bake for 15 minutes. Sprinkle the top with the cheese and bake 20 minutes longer.

PAM BRANNON Expert agent in our Turtle Creek office in Dallas. This is a crowd-pleaser! It’s a nice vegetable accompaniment for all sorts of entrées: pork, beef, poultry, seafood, even Thanksgiving dinner.

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S Q U A S H

G R A T I N

WITH POBLANOS AND CREAM INGREDIENTS 6 large poblano peppers (about 11/2 lbs)

1 large white onion, thinly sliced

2

1 tsp oregano, coarsely chopped

large butternut squash (4 lbs total), peeled, halved, seeded and sliced to ½-inch thick pieces

1/2 cup (plus 1 additional Tbsp) extra virgin olive oil 11/2 tsp thyme, coarsely chopped Salt and freshly ground black pepper

MARY ANN CHAPEL Expert agent in our Turtle Creek office in Dallas. Insider info: You can make the gratin ahead, but unbaked, and refrigerate it overnight. Return it to room temperature before baking.

3 large garlic cloves, thinly sliced

1/2 cup heavy cream 3/4 cup crème fraîche or sour cream 8 oz Monterey Jack cheese, shredded 8 oz farmer cheese, shredded Toasted pumpkin seeds

DIRECTIONS 1. Preheat the oven to 400. Roast the poblanos directly over a gas flame or under a broiler, turning until they are charred all over. Transfer the peppers to a bowl, cover tightly with plastic wrap and let them cool. Then, peel, stem and seed the chilis and cut them into thin strips.

2. Brush the butternut squash pieces with 6 tablespoons of the olive oil and spread them on two large, rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425.

3. Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is soft and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.

4. Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses.

Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.

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H O M E M A D E A P P L E S A U C E INGREDIENTS Zest and juice of 2 large navel oranges

1/2 cup light brown sugar, packed tightly

Zest and juice of 1 lemon

1/4 lb unsalted butter

3 lbs Granny Smith apples

2 tsp ground cinnamon

3 lbs Winesap or McIntosh apples

DIRECTIONS 1. Preheat oven to 350.

2. Place the juice and zests of the oranges and lemon in a large bowl.

3. Peel and quarter the apples and toss them into the juice.

4. Place the mixture into a nonreactive Dutch oven, add the brown sugar, cinnamon and butter and cover the pot. Bake for 11/2 hours or until the apples are soft.

5. If preferred, use an immersion blender to mix until smooth.

6. Serve warm or at room temperature. Even better: Serve with crème fraÎche or vanilla ice cream.

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SUSAN MARCUS Expert agent in our Turtle Creek office in Dallas. I like my applesauce coarse, rather than mixing them until perfectly smooth. See my roasted chicken recipe on page 100.

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GO-TO SUMMER GRAINS SALAD INGREDIENTS 1 garlic clove, minced 3 Tbsp fresh lemon juice

2 cups English cucumbers, seeded, cut into 1/2-inch cubes ½ cup kalamata olives, pitted, cut in half

1 tsp Dijon mustard ½ cup extra virgin olive oil Salt, to taste

2 large green onions, chopped ¼ cup fresh mint leaves, chopped

Pepper, to taste 2½ cups chicken broth

1½ cups good-quality feta cheese, crumbled

2 cups Israeli couscous, toasted 2 cups asparagus spears, cut into 1/2-inch pieces, blanched

DIRECTIONS 1. In a small bowl, combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.

SYLVIA SCOTT Expert agent in our Turtle Creek office in Dallas. Savory and light, this dish is perfect on its own or with a protein mixed in. This is my go-to grains salad in the summer.

2. Bring the broth to a boil in a medium saucepan. Stir in the couscous. Cover the pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.

3. Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.

4. Once cooled stir in the blanched asparagus, cucumber, olives, green onions, and ¼ cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.

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C L A S S I C C H E E S E

G A R L I C G R I T S

INGREDIENTS 1 cup quick grits (not instant) Salt 4 cups water 1 stick butter, cut into 1/2-inch slices

16-oz box Velveeta, cut into 1/2-inch cubes (and some extra shredded cheddar, if you want it cheesier!)

Garlic (powdered or fresh) Paprika

2 eggs, beaten

DIRECTIONS 1. Cook the grits in boiling, salted water in a large covered pot for a few minutes, until thick. Add the butter and cheese. Stir constantly until dissolved. Add the eggs slowly, while stirring.

2. Add the garlic and salt. (And, you can add chopped jalapeños for a kick, if that's your thing.)

3. Transfer to a greased casserole and lightly sprinkle with paprika. Bake at 350 for at least 30 to 45 minutes, until the grits are fairly solid.

HELPFUL HINT: Should you want to double this recipe, you’ll need a fairly large stockpot in which to cook the grits, since you’ll need enough room to accommodate the other ingredients. Also, you’ll need to increase the baking time.

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SUSAN MATUSEWICZ Expert agent in our Turtle Creek office in Dallas. The Velveeta tells you that this is, indeed, old-school comfort food. In the fall, it’s perfect with sliced rib eye steak and Brussels sprouts.

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CIABATTA STUFFING INGREDIENTS 6 Tbsp butter 8 oz pancetta, cut into ¼-inch pieces 2 large onions, finely chopped 2 carrots, peeled and finely chopped 3 celery stalks, finely chopped 3 garlic cloves, chopped 2 Tbsp fresh rosemary leaves, chopped 2/3 cup grated Parmesan cheese

MICHELLE FIELD Expert agent in our Plano office. Did you know? Ciabatta (slipper in Italian) was created in 1982 by a baker in Adria, an Italian province, in response to the popularity of French baguettes.

2 jars roasted and peeled whole chestnuts, coarsely broken 1/4 cup fresh Italian parsley leaves, chopped 1 lb day-old ciabatta bread, cut into ¾-inch cubes 1 cup low-salt chicken broth

DIRECTIONS

Salt and black pepper 2 large eggs, beaten

1. Preheat oven to 350.

2. Butter a 15 x 10 x 2 glass baking dish. Melt 2 tablespoons of butter in a heavy, large skillet over medium heat. Add the pancetta and sauté, about 10 minutes. Transfer to a large bowl.

3. Melt the remaining butter in the same skillet, over medium-high heat.

Add the onions, carrots, celery, rosemary and garlic. Sauté until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley.

4. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan cheese and toss to coat. Add enough broth to the stuffing mixture to moisten. Season with salt and pepper. Mix in the eggs.

5. Transfer to the prepared dish. Cover with buttered foil and bake about 30 minutes. Uncover and continue baking for 15 minutes.

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STUFFED HEIRLOOM TOMATOES INGREDIENTS 6 to 12 heirloom tomatoes Salt and freshly ground black pepper, to taste 2 Tbsp olive oil, plus more for drizzling 1 yellow onion ½ lb cremini mushrooms, finely diced

1 Tbsp fresh oregano, minced 2 cups breadcrumbs, lightly toasted 3/4 cup Parmigiano-Reggiano cheese, grated ¼ cup fresh flat-leaf parsley, minced

DIRECTIONS 1. Preheat oven to 375. Using a paring knife, core the tomatoes.

Scoop out the seeds with a spoon. Season the insides of the tomatoes with salt and black pepper. Set the tomatoes (with the cut side down) on a plate.

2. In a sauté pan over medium-high heat, warm the oil. Add the onion; cook 5 minutes. Add the mushrooms, salt and black pepper; cook 5 minutes. Add the garlic; cook 2 minutes. Add the sausage and red pepper flakes; cook, breaking the sausage into small pieces, until cooked through, about 5 minutes.

3 garlic cloves, minced

3. Transfer the sausage mixture to a bowl. Let cool for 10 minutes.

1 lb mild Italian sausage, casings removed

4. Stir in the oregano, breadcrumbs, ½ cup of cheese and parsley into the sausage mixture. Stuff the tomatoes with the filling; place in a baking dish.

¼ tsp red pepper flakes

5. Sprinkle the tomatoes with ¼ cup of cheese, dividing evenly. Drizzle oil over the tomatoes.

6. Bake 30 to 35 minutes. Let stand 5 minutes before serving. Makes 6 to 12 stuffed tomatoes.

STAFF FAVORITE This is a loved recipe from the team behind our expert agents. We hope you enjoy it as much as our friends and families have!

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Maine

E V E N T

He may be the President and CEO of the no. 1 luxury brokerage in North Texas, but he is a master of all things Maine, too. Robbie Briggs and his wife, Nancy Briggs, escape every summer to St. George, Maine, a tiny peninsula town where they have two vacation cottages: one built in 1910 by Nancy’s great-great-aunt and the other by Robbie and Nancy in 2013. Charming St. George is the scene of Briggs family dinners that quite often involve fresh-caught lobster. Here, Robbie Briggs reveals how to cook and eat a meaty Maine lobster — and what dessert is the ultimate finish-off.

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INGREDIENTS 1¼- to 1½-pound lobster, per person

Melted butter in small bowls, per person

DIRECTIONS 1. In a large, deep pot, add 4 inches of water. (Seawater is best, but if you are not near the shore, add a good amount of sea salt to the water, or try a can of beer, for flavor.) Bring the water to a rolling boil.

2. Grasp the live lobsters by their backs, remove any rubber bands from their claws and drop them one at a time, headfirst, into the boiling water. The water may stop boiling a bit.

3. Cover the pot. Once the water has started to boil again, start timing: Boil the lobsters for 10 minutes plus then 3 more minutes for each extra pound of lobster. (For example: Boil 6 lobsters, weighting 9 pounds for a total of 34 minutes.)

4. So, now, how do you eat the lobster? At each place setting, have a small bowl of melted butter for dipping, a nutcracker or lobster cracker and a lobster pick.

5. Start by twisting off each of the lobster’s claws at the point where they are attached to the body. Using the lobster cracker or nutcracker, crack open the claw. Use a lobster pick to remove the claw meat and dip the delicious meat into the butter.

L O B S T E R

D I N N E R

6. With the lobster’s tail fins spread, grasp the lobster with two hands and break the tail away from the body with one, decisive twist.

7. Now, let’s talk about that green stuff. Often, when you break the lobster’s tail away from its body, you’ll discover some squishy green stuff. That’s tomalley, which functions as the lobster’s liver.

Some folks consider tomalley a delicacy, but I never eat the stuff.

Also, if you spot bright red bits inside your lobster tail, you know that’s a female: That’s the roe, or eggs. I don’t like to eat that, either. There are tiny bits of meat in the legs and tail parts. I’m too lazy to bother.

8. When you are not in Maine and can't just go to your local fisherman’s wharf to buy your fresh lobster, here is a solution for you: You can go to our lobsterman friend Justin Philbrook’s website, seablessings.com. He and his wife, Emily, will ship to your doorstep — via UPS — live, fresh Maine lobsters!

9. What to eat with your lobster dinner? We usually have a nice green salad from my wife Nancy’s garden and locally grown Maine corn on the cob. And, I always like baked potatoes.

ROBBIE BRIGGS President and CEO. For the ultimate dessert after this Maine-inspired meal, go to page 80.

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B L U E B E R R Y INGREDIENTS

G L A Z E

P I E DIRECTIONS

GLAZE

FILLING AND SHELL

1. In a blender, blend all of the ingredients from part 1.

PART 1

4 cups fresh blueberries

¼ cup fresh blueberries

1 baked pie shell

2. Pour the mixture into a pan, and cook it over medium heat, stirring until it thickens and just begins to boil. Remove from heat.

½ cup sugar 2½ Tbsp cornstarch

3. Dissolve all of the ingredients from part 2 into the mixture, then stir.

1/3 cup cold water

4. Put the 4 cups of fresh blueberries into the baked pie shell. Pour the cooked mixture over the berries, covering them well.

¼ tsp salt

5. Refrigerate the pie, then serve with whipped cream.

2½ Tbsp lemon juice PART 2 2 Tbsp lemon gelatin powder ½ cup of sugar 1 Tbsp melted butter

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W

hen you are not in Maine and can't just go

to your local fisherman’s wharf to buy your fresh lobster, here is a solution for you: You can go to our lobsterman friend Justin Philbrook’s website, seablessings. com. He and his wife, Emily, will ship to your doorstep — via UPS — live, fresh Maine lobsters!

—ROBBIE BRIGGS

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H A R I S S A P U L L E D P O R K T A C O S INGREDIENTS QUICK-PICKLED RED ONION ½ red onion, sliced thin ½ tsp sugar ½ tsp salt ¾ cup rice or white-wine vinegar 1 large clove garlic ½ tsp whole black peppercorns (optional) •

Place the sliced onions in a glass jar or bowl. Dissolve the sugar and salt into the vinegar and pour over the onions; add the garlic and peppercorns; cover and set aside. (This can be made in advance and refrigerated for up to a week.)

SPIKED GREEK YOGURT 8 oz whole-fat Greek yogurt 1 Tbsp cilantro, chopped 1 large clove garlic, minced

• Place all the ingredients in a bowl and mix well. Taste and season with salt, accordingly. Refrigerate until the pork is ready. (This, too, can be made in advance and refrigerated for up to a week.)

HARISSA MARINADE 1½ oz dried ancho chilies ½ tsp each ground cumin,

coriander and caraway

½ tsp chipotle chili powder 4 large cloves garlic 1 Tbsp kosher salt 1 tsp black pepper 1 Tbsp lemon juice 4 Tbsp liquid from ancho chilis ¼ cup olive oil 4 lbs boneless pork shoulder

(You can substitute beef or

Zest of 1 lemon

lamb.)

Salt

1 pkg naan bread

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DIRECTIONS 1. Remove the stems from the ancho chilis, cut the chilis into smaller pieces, place them in a small bowl, cover them with boiling water and set aside for 20 minutes.

2. Drain the chilis but reserve the poaching liquid. Place the chilis and the remaining marinade ingredients into a blender or food processor and process until smooth. (If too thick, add a bit of the poaching liquid.)

3. Season the pork shoulder with salt and pepper, place it into a slow cooker and cover with half of the harissa marinade. Cook on low for 6 hours.

4. Carefully remove the pork from the slow cooker and shred the meat with two forks. Skim any fat off of the juices and add the shredded meat back into the pot with one or two tablespoons of the reserved marinade. Mix well, turn the slow cooker off and let the flavors meld for 15 minutes.

5. While the meat is resting, heat up the naan bread over an open flame on a gas cooktop or wrap it in foil and place it in the oven for 15 to 20 minutes.

6. To serve, spread a little yogurt onto the naan bread, top it with shredded meat, pickled onion and a little more marinade. Fold into a taco and enjoy! Serves 4 to 6.

AMY HARRIS Expert agent in our Turtle Creek office in Dallas. Our family loves food from all over the world. This recipe combines the flavors of the Middle East into a comforting taco!

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T H A I P O R K N O O D L E S

DIRECTIONS MARINADE

3 tsp garlic, minced

1/3 cup soy sauce

2 Tbsp cilantro, chopped

3 Tbsp brown sugar

3 tsp lime juice

1. Marinate the tenderloins and put in a refrigerator for 8 to 24+ hours.

Refrigerate any leftover marinade in a bowl.

2. Bake the tenderloins, uncovered, at 375 for 30 to 35 minutes.

3. Meanwhile, boil the spaghetti or vermicelli (about half a package’s worth, per tenderloin).

4. In a separate pot, bring the leftover marinade to a boil.

5. Combine the boiled marinade with the ginger, rice vinegar, peanut butter, green onions, cilantro and several shakes of the red pepper flakes.

6. Cut the baked tenderloins into bite-sized pieces.

INGREDIENTS 1 pork tenderloin

1 Tbsp ginger, minced

1/3 cup soy sauce

1 to 2 Tbsp rice vinegar

3 Tbsp brown sugar 3 tsp garlic, minced 2 Tbsp cilantro, chopped

1/3 cup peanut butter ½ bunch green onions, chopped

3 tsp lime juice

¼ cup cilantro, chopped

½ pkg spaghetti or vermicelli

Red pepper flakes

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7. Toss to combine the pasta, pork and sauce, tweaking the sauce with soy, vinegar and/or water, as necessary, to reach the desired thickness and flavor.

ANGELA THORNHILL Vice President of Sales and Assistant General Counsel. In 2015, 1,130 Buddhist monks broke the world record for the longest journey walking on flower petals: an amazing 301.36 miles!

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R A N C H C H I C K E N INGREDIENTS

3/4 cup crushed cornflakes 3/4 cup grated Parmesan cheese 1 pkt ranch salad-dressing mix

8 boneless, skinless chicken

breast halves or 2 pkgs

chicken tenders (2 lbs)

1/2 cup butter, melted

DIRECTIONS 1. In a shallow bowl, combine the cornflakes, Parmesan cheese and saladdressing mix.

2. Dip the chicken in the butter, then roll it in the cornflake mixture, to coat.

3. Place the chicken in a greased 9x13-inch casserole dish. Bake, uncovered, at 350 for 30 minutes, or until the chicken juices run clear.

ASHLEY MOORING Expert agent in our Fort Worth office.

This is an easy weeknight meal that is a crowd-pleaser!

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B ’ S C H I N E S E C H I C K E N INGREDIENTS CHICKEN

S AU C E

2 chicken breasts, cubed

3 Tbsp liquid aminos, a soy-sauce

¼ onion, chopped 1 cup mushrooms

alternative 1 to 3 Tbsp sambal oelek chili

paste, depending on desired

½ cup asparagus, chopped

spice level

½ cup carrots

1 Tbsp teriyaki sauce (Soy Vay’s

1 bell pepper

1 tsp garlic, minced 1 tsp white pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp arrowroot starch or cornstarch Salt, to taste

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Veri Veri Teriyaki is my favorite.)

DIRECTIONS 1. Dice the vegetables.

2. Cube the chicken and sprinkle with the white pepper, onion powder and garlic.

3. In a wok or large pan, heat about 1 tablespoon of olive oil on mediumhigh heat. Once hot, add the chicken and cook on both sides for about 4 minutes.

4. Remove the chicken from the wok, then add a little more olive oil and all of the vegetables. Stir often, cooking until tender, about 5 minutes.

5. Add the sauce and the chicken into the wok and toss it all together, so that everything gets nicely coated with the sauce.

6. In a small bowl, mix 1 teaspoon of arrowroot starch with 2 tablespoons of hot water. Whisk well, so that there aren’t any lumps.

7. Add the thickener mixture to the wok and let it all cook together for a couple more minutes. The sauce will thicken a bit.

BECA CUSICK GIBSON Expert agent in our Turtle Creek office in Dallas. Arrowroot starch is gluten-free, grain-free and paleofriendly. It is used as a thickener, and will create a perfect glaze.

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R O A S T E D R E D P E P P E R A N D T O M A T O S O U P INGREDIENTS PEPPER SOUP

TOMATO SOUP

6 yellow bell peppers

3 lbs plum tomatoes

3 Tbsp shallots, finely chopped

3 unpeeled garlic cloves

½ tsp dried thyme

3 Tbsp shallots, finely chopped

1 Tbsp butter

½ tsp dried oregano

1½ cups chicken broth

1 Tbsp butter

Fresh lemon juice, to taste

1½ cups chicken broth

Salt and pepper, to taste

Fresh lemon juice, to taste Salt and pepper, to taste

CREAM 3 fresh serrano or jalapeno

peppers, seeded and chopped

(Wear rubber gloves!)

½ tsp salt ½ cup crème fraîche or sour cream

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DIRECTIONS PEPPER SOUP

CREA M

1. Broil the yellow peppers, turning until they’re charred on the outside.

Place in a paper bag to cool, then skin and seed.

1. Blend the peppers, salt and crème fraîche or sour cream until smooth.

2. Sauté in a heavy saucepan the peppers, shallots and thyme, in butter, until the peppers and shallots are tender.

TO S ERVE 2. Put ½ cup of each soup into separate measuring cups.

3. Add peppers, broth and salt and pepper, to taste, to the above and simmer, covered, for 15 minutes.

3. Pour the soups simultaneously from opposite sides into a shallow soup bowl.

4. Puree the mixture in a blender until very smooth.

4. Drizzle the cream around the center of each serving.

Makes 3 cups of each soup, serving 6.

Hint: This can be made a day ahead and refrigerated. If needed, add broth to achieve desired consistency.

TO M ATO SO U P 1. Quarter the tomatoes and place them, skin side up, in one layer in a baking pan or pans. Add the garlic.

2. Bake in an oven, preheated to 350, for 45 minutes to 1 hour, or until the tomatoes are soft and their skins are brown. Cool.

3. Sauté in a heavy saucepan the butter, shallots, oregano, salt and pepper until the shallots are soft.

4. Skin and seed the tomatoes. Add tomatoes, garlic and broth to the above mixture.

5. Simmer, covered, for 15 minutes.

6. Puree the mixture in a blender until very smooth.

Hint: This can also be made a day ahead. If needed, add broth to achieve desired consistency.

BETSY STERN Expert agent in our Turtle Creek office in Dallas. This is a delicious double soup, served together.

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E M M I ’ S

FO R B ID D E N

R I C E

INGREDIENTS SALAD 1 bunch kale, chopped 1 pkg tofu, extra-firm Cornstarch (for coating) Avocado slices Pickled onions (optional) Avocado or canola oil Forbidden rice, follow directions

on pkg for 4 servings

Salt and pepper, to taste

C A R R O T- G I N G E R DRESSING 1/3 cup extra virgin olive oil 1/3 cup rice vinegar

B OW L

DIRECTIONS 1. To remove excess moisture, cover the top of the block of tofu with paper towels, then press down with a heavy object for a few minutes.

2. Cut the tofu into cubes and coat with the cornstarch, then season with the salt and pepper.

2 large carrots, peeled and roughly chopped

3. Fry the tofu in some avocado oil, until golden on one side, then turn it

2 Tbsp fresh ginger, peeled and roughly chopped

4. Prepare the ginger dressing: In a blender, combine all of the ingredients

2 Tbsp lime juice 1 Tbsp plus 1 tsp honey 1½ tsp toasted sesame oil ¼ tsp salt, more to taste

over and fry the opposite side.

as listed. Blend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. (It should have some zing to it!) If it’s too sour, blend in a bit more honey.

5. Slice the avocado, then place all of the ingredients in a bowl and enjoy!

BEVERLY PITCHFORD Expert agent in our Turtle Creek office in Dallas. This is a healthy, go-to dish in our house, named for my foodie daughter, a senior at Ursuline. You can substitute beets or other vegetables!

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W I N T E R S Q U A S H S O U P W I T H S P I C Y P U M P K I N S E E D S INGREDIENTS SOUP

PUMPKIN SEEDS

1 Tbsp olive oil or ghee

1 Tbsp olive oil or ghee

½ yellow onion

8 oz raw pumpkin seeds

2 cloves garlic

Juice of ½ lime

10 oz pre-chopped butternut squash, frozen or fresh

¼ tsp cayenne pepper Pinch of salt

32 oz chicken stock 15-oz can pumpkin puree 1 tsp turmeric ¼ tsp cinnamon

2. Transfer the entire contents of the pot into a blender and blend on maximum, to make the soup extra-creamy. (If it’s too thick and not blending, add some stock to thin it out, until it’s the right thickness for you.) Once all the ingredients are pureed and there are no chunks, add only the creamy top part of the coconut milk to the blender and blend on maximum again. Taste and add the salt, pepper, et cetera.

2. Add the pumpkin seeds and stir and watch continuously, until they start to pop and get toasty, about 5 to 10 minutes. The color will change a bit and some may puff up.

Salt and pepper, to taste

ZAREEN KHAN Expert agent in our Turtle Creek office in Dallas. All the ingredients for this soup are good for you. If you use vegetable broth instead of chicken, it’s a vegan dish — but it tastes rich because of the coconut milk.

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SOUP 1. Rough-chop the onion and the garlic. Sauté both in the olive oil or ghee for a few minutes, in a large pot, to mellow out their flavors a bit.

Add the butternut squash and pour enough stock in the pot to cover all the ingredients. (You don’t have to use all the stock: The more you use, the thinner the soup will be.) Bring to a boil. Add the pumpkin puree and the spices and turn the heat down to medium. Let it cook together for 10 minutes.

PUMPKIN SEEDS 1. In a sauté pan, melt the olive oil or ghee over medium heat.

13½-oz can full-fat coconut milk

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DIRECTIONS

3. Once they’re toasty, pull them off the heat and sprinkle with the lime juice, cayenne and salt.

Helpful hints: All the measurements in this recipe are inexact, so you can use more or less of whatever you like. You can’t mess it up. And, you can throw in any vegetables besides squash or pumpkin. I use asparagus, broccoli, cauliflower, spinach, et cetera, depending on what I have in my refrigerator or freezer. To add some spice and crunch, I make the spicy pumpkin seeds to serve on top.

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P U L L E D

P O R K

INGREDIENTS

S A N D W I C H E S DIRECTIONS

1 pork shoulder

1. Place the pork shoulder, fat side up, in a slow cooker.

1 bottle barbecue sauce

2. Sprinkle generously with the seasoning.

12 oz Diet Coke, Coca-Cola or root beer

3. Pour the cola or root beer on top.

Tony Chachere’s Original Creole Seasoning

4. Put the lid on the cooker and set it to high. Allow it to cook for 12 to 14 hours. (Use a fork to determine if the pork is tender. If not, continue cooking and check each hour, until fork-tender.)

Fresh buns (your choice of bread), either full- or slider-size

5. With the pork in the cooker, drain the liquid (this can be thrown away), then remove any visible fat with a fork (as much as desired), then shred the pork, using two forks to pull the meat apart.

6. Add ¾ bottle of the barbecue sauce (or more, if needed) to fully coat the pork. Return the lid and cook on high for 15 to 30 minutes, to heat the barbecue sauce.

7. To serve, turn the cooker to low, slice the buns and put extra sauce out, for individual tastes. Serves 10, or makes 20 small sandwiches.

WILL STOKES Executive Director, Information Technology. This is an easy slowcooker dinner recipe for a small crowd. Have it as a lunch, too, but start the recipe the night before.

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J A M B A L A Y A INGREDIENTS 3 Tbsp cooking oil, divided

1 tsp salt

2 Tbsp Slap Ya Mama Cajun seasoning (adjust to suit your taste and heat preference)

1/2 tsp ground black pepper

10 oz andouille sausage, sliced into rounds 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces 1 onion, diced 1 small green bell pepper, seeded and diced 1 small red bell pepper, seeded and diced 2 stalks/ribs celery, chopped 4 cloves garlic, minced 14-oz can crushed tomatoes

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1 tsp each: dried thyme and dried oregano 1/2 tsp red pepper flakes or 1/4 teaspoon cayenne powder 1/2 tsp hot pepper sauce 2 tsp Worcestershire sauce 1 cup thinly sliced okra or 1 teaspoon filĂŠ powder 11/2 cups uncooked white rice, short grain or long grain 3 cups low-sodium chicken broth 1 lb raw shrimp or prawns, tails on or off, peeled and deveined Sliced green onions and chopped parsley, to garnish

DIRECTIONS 1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.

Season the sausage and chicken with half of the Cajun seasoning.

2. Brown sausage in the hot oil; remove with a slotted spoon and set aside.

Add the remaining oil to the pot and sauté the chicken until lightly browned. Remove with a slotted spoon; set aside.

3. Sauté the onion, bell pepper and celery until the onion is soft and transparent. Add the garlic and cook until fragrant about 30 seconds.

4. Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or cayenne powder), hot pepper sauce, Worcestershire sauce and the remaining Cajun seasoning. Stir in the okra slices (or filé powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.

5. Add in the rice and the chicken broth and bring to a boil. Then, reduce the heat to low. Cover and let simmer for about 20 to 25 minutes, or until the liquid is absorbed and the rice is cooked, while stirring occasionally.

6. Place the shrimp on top of the jambalaya mixture, stir through gently and cover with a lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink, about 5 to 6 minutes, depending on the size or thickness of the shrimp.

7. Season with a little extra salt and pepper, if needed, and remove from heat. Adjust the taste with extra hot sauce, cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

TESSA MOSTELLER Expert agent in our Turtle Creek office in Dallas. Singer Hank Williams was inspired to write his hit song “Jambalaya” while listening to Cajuns on a bus talking about the dish.

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ROASTED CHICKEN WITH CARROTS, ONIONS AND POTATOES DIRECTIONS

INGREDIENTS 1 roasting chicken, 4- or 5-lb Kosher salt Freshly ground black pepper 1 lemon, quartered 8 sprigs fresh thyme

8 small red new potatoes, cut in half 8 young carrots 3 Tbsp unsalted butter ½ cup olive oil

1 yellow onion, sliced

1. Preheat oven to 425.

2. Toss the vegetables, all cut into similar-size pieces, in a bowl with olive oil. Put them in the bottom of the roasting pan.

3. Place the chicken, breast side up, in the roasting pan, on top of the vegetables. Sprinkle the cavity with salt and pepper. Put the lemon and thyme in the cavity. Tie the legs together with kitchen twine and tuck the wings under the body.

4. Pat the chicken dry with paper towels. Brush the chicken with melted butter. Sprinkle the chicken and vegetables liberally with salt and pepper.

5. Roast for 1 hour and 15 minutes, until the juices run clear when you cut between the leg and the thigh. Remove from the oven, cover loosely with foil and let rest at room temperature for 15 minutes.

Sometimes, halfway through the roasting period, I add ¾ cup of Sauternes wine.

SUSAN MARCUS Expert agent in our Turtle Creek office in Dallas. This chicken is wonderful anytime, or to bring to a friend. And the Sauternes wine adds the perfect balance of sweetness with the zest of acidity.

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HELPFUL HINT I like to serve this with my homemade applesauce on page 72.

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B L A C K B E A N A N D Q U I N O A E N C H I L A D A B A K E INGREDIENTS

DIRECTIONS

1 cup uncooked quinoa, rinsed

1 tsp ground cumin

2 cups water

1 Tbsp chili powder

1 Tbsp olive oil

1/3 cup cilantro, chopped

2. Add the quinoa and water to a medium saucepan and bring to a

1 small onion, diced

Salt and pepper, to taste

boil over medium heat. Boil for 5 minutes. Turn the heat to low

3 cloves garlic, minced

1 30-oz can black beans, rinsed and drained

1 poblano, seeds and ribs removed, diced 1 red bell pepper, seeds removed, diced 1 orange or yellow bell pepper, seeds removed, diced 1 cup frozen corn kernels Juice of 1 small lime

2 cups red enchilada sauce 2 cups shredded Mexican cheese Toppings: Sliced green onions, avocado slices, sour cream (optional)

1. Preheat oven to 350. Grease a 9 x 13 baking dish with cooking spray and set aside.

and simmer for about 15 minutes, or until the water is absorbed.

Remove from heat and fluff with a fork. Cover the quinoa and set aside.

3. In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic and jalapeño. Sauté until softened, about 5 minutes.

Add in the peppers and corn. Cook for about 3 to 4 minutes. Add the lime juice, cumin, chili powder and cilantro. Stir to combine.

Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir, to combine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.

SUSAN BAUM Expert agent in our Southlake office. This bake is a delicious way to change up your enchilada night! It also freezes well.

5. Pour the black-bean-and-quinoa mixture into the prepared baking dish. Top with the remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove the foil. Bake an additional 10 minutes, or until the cheese is melted and the edges are bubbling. Remove from the oven and let cool for 10 minutes.

6. Garnish with toppings, if desired, and serve warm.

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WHITE-CHICKEN GREEN-CHILI CHILI DIRECTIONS

INGREDIENTS 1 small yellow onion, diced 1 Tbsp olive oil 2 cloves garlic, finely minced 2 or 3 14½-oz cans low-sodium broth, depending on how much chili you are making.

1 or 2 (your choice) 7-oz cans green chilis, diced 1½ tsp cumin ½ tsp paprika ¼ tsp cayenne pepper or pepper flakes ½ tsp ground coriander 1 can refried beans 1 14-oz can diced tomatoes (optional)

½ tsp dried oregano (I use quite a bit more of this, to taste.)

1 cup whichever white cheese you have on hand (You could also use a combination of cheeses.)

1 8-oz pkg Neufchâtel cheese or cream cheese, cut into small cubes 2 or 3 15-oz cans white beans of your choice 2½ cups cooked rotisserie (or leftover) chicken, shredded 1 Tbsp lime juice Tortilla chips or strips, Monterey Jack cheese, sliced avocado and fresh cilantro, all for serving

SHERI HILDRETH Executive Assistant to Robbie Briggs.

I won a chili cookoff with this recipe, about 10 years ago. The mayor of Southlake proclaimed me the winner — out of 15 submissions!

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1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the onion and sauté. Add the garlic and sauté, until both it and the onion are translucent. Add the green chilis, cumin, paprika, oregano, coriander and cayenne pepper, then season with salt and pepper, to taste. Add one cup of the broth, then simmer. (Sometimes, at this point, I might add a can of diced tomatoes.) Simmer on medium heat for 15 minutes.

2. In another, larger, pan, depending on how much chili you are making, put the second cup of broth, along with the entire can of refried beans. Blend very well. (This will thicken the soup.) Add all of the beans. Add the Neufchâtel or sour cream and whatever cheese you have decided on. Simmer until all the cheeses have blended together.

Stir in the shredded chicken, lime juice and cilantro. Next, mix in the vegetables/spices from your other pan to the larger pan. Let everything sit and marinate on low heat for one hour.

3. Ladle the chili into bowls and add more shredded cheese, tortilla strips and more cilantro.

This recipe gets better every time you make it!

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F O U R T H O F J U LY B R I S K E T INGREDIENTS 1 beef brisket, trimmed (You can cut the brisket in half.)

1 bottle Heinz Chili Sauce

1 pkg dry onion-soup mix 1 12-oz bottle or can Coca-Cola (Do not use Diet Coke.)

DIRECTIONS 1. Place the brisket in a slow cooker. Add all of the ingredients. Cover and cook on low for 8 to 10 hours, until fork-tender.

SALLY VOTTELER Office Administrator, Turtle Creek.

This beef brisket is in honor of my mother-in-law, Mimi Votteler. It will make its own sauce as it cooks, so it can also be chopped for sandwiches.

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P A E L L A L A P E G G Y INGREDIENTS

1 cup Spanish rice, uncooked

¼ cup pimento olives, chopped

1¼ cup chicken broth

¼ cup roasted red pepper strips, chopped

6 shrimp, peeled and deveined 2 boneless and skinless chicken thighs

¼ tsp paprika Olive oil

2 oz dried chorizo, sliced

DIRECTIONS 1. Place the rice in a 3-quart baking pan, preferably cast iron. Add the PEGGY MARTIN Expert agent in our Southlake office. Paella, originally from Valencia, takes its name from the shallow traditional pan used to cook the dish on an open fire.

chicken broth, chicken, shrimp, chorizo, olives and peppers.

2. Sprinkle with paprika and drizzle with olive oil.

3. Cover with foil and cook on a grill, on medium to high, for 25 to 30 minutes.

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C H I C K E N

M A R B E L L A DIRECTIONS

INGREDIENTS 6 to 8 chicken breasts

½ cup red-wine vinegar

1. Mix all of the ingredients in a baking dish and marinate overnight.

1 clove garlic

½ cup green olives, without pits

2. The next day, top with 1 cup of brown sugar and 1 cup of white wine,

2 Tbsp oregano

1 cup prunes, pitted

Salt and pepper, to taste

½ cup capers, plus juice

½ cup olive oil

6 bay leaves

then bake at 350 for 45 minutes.

3. After removing from the oven, sprinkle with ¼ cup chopped cilantro or parsley.

4. Enjoy, served with wild rice.

MARIA CINTRON Executive Vice President, Marketing. This easy recipe, given to me by my mom, has never failed me.

It is great for those who say they can’t cook yet long to entertain.

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S PA R K S FA M I LY I TA L I A N TOSCANA SOUP INGREDIENTS 2 small heads (or 1 large head)

2 1-quart containers heavy

fresh garlic

whipping cream

1 bundle fresh basil

2 pkgs fresh-ground Italian

1 bundle fresh kale

sausage (I mix one hot variety

and one mild.)

1 white onion 4 to 6 pieces high-quality bacon

1 loaf or baguette of fresh bread

(plain only, not applewood or

any other flavor)

Olive oil

4 or 5 medium-to-large russet

Salt and pepper

potatoes

Red chili flakes

Âź stick butter

Garlic powder

RYAN SPARKS Project Manager. This soup is even better the second day, so, if you can, let it cool overnight and warm it for day two. No matter when, serve it with a small baguette.

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DIRECTIONS 1. Brown the Italian sausage in a skillet and drain the grease. (It doesn’t need to be fully cooked, just browned.) Set aside.

2. Mince one entire garlic head (5 or 6 cloves).

3. Finely chop the entire white onion.

4. Put the garlic and onion into a soup pot, add ¼ stick of butter and sauté on medium-high heat, until the garlic is fragrant and the onions are clear and sautéed. (You can also add some olive oil.)

5. Next, cut the bacon into 1-inch strips and add to the pot sauté, until the bacon starts to curl.

6. Wash the potatoes thoroughly and cut them in half, leaving the skins on.

7. Once the bacon starts to curl and gets some light charring, add

depending on the saltiness of the bacon 1 heaping teaspoon of red pepper flakes (Add more, to taste, if you like a kick.)

1 teaspoon of black pepper I usually add 4 to 5 more garlic cloves, but I love garlic! Add, to your preference.

10. As the soup simmers and cooks for the hour, separate the leaves from the stems of the basil and kale and roughly chop them into small bunches. Don’t add these to the soup just yet.

11. As the soup approaches the 1-hour mark of simmering, you can add all of the fresh kale and a few leaves of the basil. Stir in the greens

the potatoes to the pot, with the flat sides down. Fit as many as

until they start to turn bright green, and just before they start to

possible into the pot — perhaps 6 to 8 halves. (If you don’t use all

wither — about 5 to 7 minutes. That’s when the soup is done. Use the

the potatoes, that is fine.) Add just enough cream and ½ cup water

remaining basil as a garnish topping, when serving the soup.

to cover the potatoes. Bring the mixture to a rolling boil, then reduce the heat to medium or low, for a steady simmer throughout the pot.

8. Once the pot is simmering, add the sausage and 1 quart of the whipping cream. Allow to simmer, stirring frequently, for at least

HELPFUL HINT

1 hour of slow simmering. The longer, the better.

9. Add the salt, pepper, red pepper flakes, garlic powder and black

To taste soup while it cooks, place an ice cube in a small bowl and pour

pepper. All of my measurements are done by sight, but the general

a small amount of soup over it, then taste. To taste all the flavors — to

rule of thumb is:

make sure you don’t oversalt, et cetera, as you go along — it’s best if

½ teaspoon of salt — sometimes more, sometimes not,

soup is cool.

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S L O W - R O A S T E D C I T R U S S A L M O N INGREDIENTS 1 fennel bulb, thinly sliced

Dill, lightly chopped

1 blood orange, Cara Cara orange

Salt and pepper

2 lb salmon, skin removed

or navel orange, thinly sliced

1 lemon, thinly sliced

¾ cup olive oil

1 jalapeño, thinly sliced,

French finishing salt or

with seeds

flaky sea salt

DIRECTIONS 1. Preheat oven to 275.

2. Toss the fennel, orange, lemon, jalapeño and dill with a bit of the olive oil. Lay three-fourths of the mixture in either a shallow baking dish or in a sheet pan, reserving one fourth to spoon on top of the salmon, later.

3. Skin the salmon, season with salt and pepper and place on top of the fennel mixture, topping with the remaining quarter of mixture. Pour olive oil over everything.

4. Slow-roast the salmon until it is just cooked through, roughly 40 to 45 minutes.

5. Transfer to a platter, breaking the salmon into large pieces, then spoon the fennel mixture on top. Finish with a sprinkling of salt. Yum!

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MELINDA MATISE Expert agent in our Turtle Creek office in Dallas. This is my favorite meal to prepare for a special dinner! It is super-easy — and so delicious.

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T O M A T O B A S I L S O U P INGREDIENTS 1/3 cup olive oil 5 carrots, peeled and chopped 1 large yellow onion, chopped

3 32-oz boxes low-sodium chicken broth (12¼ cups) Kosher salt, to taste

1 Tbsp dried basil

Freshly ground black pepper, to taste

2 28-oz cans whole Italian-style tomatoes in puree

2 Tbsp basil leaves, thinly sliced

2 cups heavy cream

DIRECTIONS 1. In a 6- to 8-quart saucepan over medium heat, warm the oil, swirling it to coat the bottom of the pan. Add the carrots, onions and dried basil and cook, stirring occasionally, until softened, 10 to 12 minutes.

2. Add the tomatoes, including the puree, and the broth, and bring to just a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes, to blend the flavors.

STAFF FAVORITE This is a loved recipe from the team behind our expert agents. We hope you enjoy it as much as our friends and families have!

3. Remove from heat. Working in batches, puree the soup in a blender or with an emulsifier. Return the pureed soup to the saucepan, add the cream and place over medium heat. Warm until heated through.

Season to taste with salt and pepper.

4. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately.

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P L A N T - B A S E D M A S T E R F R I E D W I T H C R I S P Y T O F U INGREDIENTS CUBED SPICY-MARINATED TOFU 1 block (14 oz) extra-firm tofu, drained and pressed, cut into small cubes 1 to 2 Tbsp sriracha 2 Tbsp coconut sugar or date syrup 3 Tbsp coconut aminos or tamari sauce or low-sodium soy sauce 1 Tbsp tahini 3 garlic cloves, minced Juice of 1 lime 1 Tbsp cornstarch RICE 2 cups cooked brown rice 1 cup diced onion

2 cups fresh vegetables such as: small pieces of broccoli shredded carrots shredded zucchini squash sliced mushrooms diced bell pepper jalapeño pepper, minced (optional) MASTER FRIED RICE SAUCE 1 Tbsp tahini 1 tsp white miso paste 1 Tbsp low-sodium soy sauce 1 tsp rice vinegar ¼ tsp red pepper flakes 1 Tbsp sriracha (or more to taste) 1 tsp sesame seeds

R I C E

DIRECTIONS TOFU 1. Mix the tofu ingredients and marinate the tofu for at least 30 minutes.

Preheat an oven to 375. Bake on a parchment-lined sheet, with the tofu spread out in a single layer, for 30 minutes. Turn the tofu over and bake for 5 more minutes. Set aside.

SAUCE 1. Mix the sauce ingredients together and stir well with a flat whisk. In a large skillet over medium-high heat, add the onions and cook until they’re softened, about 3 minutes, adding a little water, as needed.

Add the other vegetables and cook for a couple more minutes. Add 2 tablespoons of water or vegetable stock, cover with a lid and cook for 3 minutes. Remove the lid, add rice and about 8 ounces of the cooked tofu. Add all of the master fried rice sauce and stir well.

2. Top with fresh herbs such as chopped cilantro, thinly sliced scallions, chives and Thai basil.

PJ SCHERER Expert agent in our Fort Worth office. Fried rice is something I make for my family when I have leftover vegetables to use up. This tofu has a nice hint of sweetness.

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HELPFUL HINT Brown rice or any type of Japanese rice works well with this recipe.

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C H I C K E N E N C H I L A D A S INGREDIENTS 2 cups chicken, shredded or cubed (I prefer shredded.)

2 4-oz cans green chilis, chopped ½ cup salsa verde ½ tsp salt

8 corn tortillas 2 cups whipping cream, warmed (You can also use dairy-free whipping cream.)

8 oz grated Monterey Jack cheese (You can also use dairy-free shredded cheese.)

Garlic salt, to taste

DIRECTIONS 1. Preheat oven to 350.

KERRY CAMERON Expert agent in our Turtle Creek office in Dallas. This is a favorite staple — a recipe given to me by my dear friend Jacquelyn Pienciak — and now made during all seasons!

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2. Combine the chicken, chilis, salsa, salt and garlic salt. Stir.

3. Dip each tortilla in the warm cream. Fill the center of each tortilla with the chicken mixture. Roll, then place in 7½ x 10 oven-safe dish.

Pour the remaining cream over tortillas. Top with grated cheese. Bake for 30 minutes, until warm and bubbly.

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T A C O

S O U P

INGREDIENTS 1 lb ground meat 1 large onion, chopped 2 16-oz cans pinto beans, undrained 1 16-oz can kidney beans, undrained 1 16-oz can chopped tomatoes, undrained 1 16-oz can tomato sauce 1 pkg taco seasoning 1 pkg ranch salad-dressing seasoning 1½ cups water

DIRECTIONS KAY ORTH + KATIE SEIKEN Expert agents in our Fort Worth office. A popular theory about tacos: They’re named for little charges of gunpowder wrapped in pieces of paper.

1. Cook the meat and onion together and drain.

2. Add the remaining ingredients. Bring to a boil and cook for 30 minutes.

3. Top with tortilla strips, shredded cheese and diced avocado — and enjoy!

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KNOCK-YOU-NAKED MARGARITA INGREDIENTS A very good tequila

1 bottle Corona beer

1 can 7UP

1 can frozen limeade, unthawed

DIRECTIONS 1. Pour all of the ingredients except the tequila into a large pitcher.

2. Fill the emptied limeade container with tequila, then pour that into the pitcher.

3. Whisk.

4. Pour all of that health and wellness over ice.

5. Add a themed straw, place on a sassy napkin and your party has begun!

6. Enjoy knowing that you are now the most popular person in the room.

KATE MOTE Expert agent in our Turtle Creek office in Dallas. Since I cannot, will not and should not cook, I make these, instead, and win every time! I use this margarita recipe from The Sweet Potato Queens’ Big A** Cookbook.

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G G ’ S C H I C K E N E N C H I L A D A S INGREDIENTS 1 whole chicken

Salt and pepper

2 Tbsp vegetable oil

Flour tortillas

2 onions, chopped

2 cups liquid whipping cream

1 clove garlic, crushed

1½ cups half-and-half

1 4-oz can chopped green chilis

5 cubes chicken bouillon

1 tsp sugar

1½ cups grated Monterey Jack cheese

14½ oz tomato sauce

DIRECTIONS 1. Boil the chicken in 4 cups of water for 1 hour. Chop into pieces or shred.

2. Sauté the onions and garlic with oil. Add the chilis, chicken, sugar, tomato sauce, salt and pepper. Cook on low for 15 minutes.

3. Soften the tortillas by popping them in the microwave for 30 seconds.

Put the filling in the tortillas and fold over, seams down.

LAURIE DECKERT Expert agent in our Plano office.

A crowd-pleaser every time!

This savory, mild meal is ideal when served with rice and beans.

4. Bring to a boil the liquid whipping cream, half-and-half and bouillon cubes.

5. Pour over the tortillas. Add the cheese.

6. Bake at 350 for 35 to 40 minutes.

7. Serve with rice and beans.

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S A U S A G E INGREDIENTS 1 lb chicken fajita meat, seasoned

Jalapeños, to taste

1 lb smoked turkey sausage

1 tsp oregano

3 white onions

1 tsp cumin

6 cups chicken broth

½ jar of your favorite roasted salsa

14-oz can regular tomatoes, chopped or diced 14-oz can Mexican-seasoned tomatoes, chopped or diced Pinto beans

4 cups zucchini, chopped 2 cups summer corn Juice of 3 limes

T O R T I L L A

S O U P DIRECTIONS

1. Brown each meat, after cutting it into slices, in a nonstick pan with no vegetable oil.

2. Chop and sauté the onions. Add the chicken broth. (I use Knorr Chicken Bouillon cubes.)

3. Add all 28 ounces of the tomatoes. Add the pinto beans, jalapeños (to taste), oregano and cumin and bring to a boil. Decrease the heat to a simmer.

4. Add half a jar of your favorite roasted Mexican salsa. (I use Arriba Medium Fire-Roasted Mexican Red Salsa.)

5. Add the zucchini, corn and lime juice and simmer until all the vegetables are tender. Season to taste with the salt and pepper.

6. Garnish with green onions, fresh cilantro, avocado, corn chips, Monterey Jack cheese and tortilla chips.

MARGARET MOTHERAL Expert agent in our Fort Worth office. Although the exact origin of tortilla soup is unknown, it is known that it comes from Mexico City and is made with chicken broth.

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G R A N N Y ’ S

C H I C K E N

INGREDIENTS 4 skinless, boneless chicken-breast halves 8-oz pkg egg noodles ½ lb fresh mushrooms, sliced 3 Tbsp butter, plus a dab more (divided use) 2 Tbsp flour 2 cups chicken broth 1 cup heavy cream, heated (You can use skim milk or evaporated skim milk, if you wish.)

2 Tbsp sherry Parmesan cheese

T E T R A Z Z I N I DIRECTIONS

1. Boil the chicken in salted water until done. (You can use this broth later in the recipe, but a low-sodium canned broth probably has more flavor.) Shred or chop the chicken. Cook the noodles and add to the chicken. Sauté the mushrooms with a dab of butter. Add the mushrooms to the chicken and noodles.

2. Melt the three tablespoons of butter in a saucepan; blend in the flour and whisk, to remove any clumps. Gradually add the chicken broth, cooking gently until thickened a little. Season to taste, remove from heat, and stir in the cream and sherry. Add sauce to chicken mixture.

3. Place the chicken mixture in a greased casserole dish. Sprinkle with the cheese and bake at 375 for 40 to 50 minutes, until browned.

KATHERINE ROBERTS Expert agent in our Turtle Creek office in Dallas. Tetrazzini was invented by the chef at the Palace Hotel in San Francisco, where Italian opera star Luisa Tetrazzini made her U.S. debut.

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G R O U P E R

S P I N A C H

INGREDIENTS 4 pieces grouper

1 shallot, finely diced

Smoked paprika

½ cup white wine

Italian seasoning

1 bag fresh spinach

2 Tbsp olive oil

Salt and pepper, to taste

4 Tbsp butter

Lemon juice

DIRECTIONS 1. Sprinkle some smoked paprika and a small amount of Italian seasoning on the grouper and set aside.

2. Place the butter and olive oil in a sauté pan, over medium heat. When the mixture in the pan is hot and bubbling, add the grouper. Sauté for a few minutes on each side.

3. Remove the fish from the pan and set aside. Cover it with foil to keep it warm.

LAURA CROWL Expert agent in our Plano office.

Did you know? Spinach-growing Crystal City, Texas, erected a statue of the spinach-loving cartoon character Popeye in 1937.

4. Add the shallot and white wine to the pan and simmer for a few minutes. Add the fresh spinach and sauté over medium-high heat, until the spinach is limp. Season with a little salt and pepper.

5. Place the spinach on plates and top it with the fish. Spoon sauce over the fish. Squeeze fresh lemon juice on top and serve immediately.

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C R A B M E A T INGREDIENTS 1 pkg extra-wide egg noodles 2½ cups half-and-half ¾ lb fresh mushrooms, sliced 1 lb fresh, flaked 1 small onion, chopped ¾ cup dry sherry 1 clove garlic, minced 2 tsp coarse ground pepper ½ cup butter or margarine ¾ cup Parmesan cheese, shredded 2 Tbsp all-purpose flour

T E T R A Z Z I N I DIRECTIONS 1. Cook the noodles according to the package instructions. Drain and set aside.

2. Cook the mushrooms, onion, garlic and butter in a large skillet over medium-high heat, stirring constantly until tender. Remove the mushroom mixture from the skillet with a slotted spoon (keeping the butter in the skillet) and set the mushroom mixture aside.

3. Reduce the heat to low. Add the flour to the butter in the skillet, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the half-and-half; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Stir in the crabmeat, mushroom mixture, sherry, noodles and pepper.

4. Pour the mixture into an ungreased 3-quart baking dish. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 20 to 25 minutes. Makes 8 servings.

LAURIE DECKERT Expert agent in our Plano office. This rich and delicious crowd-pleaser will satisfy even the pickiest of taste buds!

The creamy crabmeat meal is perfect alone, or served with a salad.

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THE BEST TURKEY MEATBALLS DIRECTIONS

INGREDIENTS 1 slice bread

2 garlic cloves, minced

1. Preheat oven to 400.

2 Tbsp milk

½ tsp garlic powder

2. Place bread in a small bowl and pour the milk on top. Stir with a fork

1 lb ground turkey

1 Tbsp parsley, chopped

2 3-oz links turkey sausage, casing removed (I use one spicy sausage and one sweet.)

¼ cup plain breadcrumbs

1 egg

Freshly ground black pepper

Kosher salt

1 Tbsp shallot, finely chopped

until mashed.

3. In a large mixing bowl, combine the turkey, sausages, egg, shallot, garlic, garlic powder, parsley, milky bread, breadcrumbs, ½ teaspoon salt and ¼ teaspoon pepper. Mix until fully blended. (I like using my hands: It’s the easiest.)

4. Using a 1-inch scoop or a couple of spoons, put heaping scoops onto a cookie sheet lined with a Silpat baking mat. (Or, foil will do.) Make enough scoops to use up the entire mixture. Pick up each scoop and roll it in your hands until you make a ball, then put it back down on the Silpat mat.

5. Bake in the oven for 20 minutes or until done. Makes 40 to 45 1-inch meatballs.

HELPFUL HINTS Put these delicious meatballs in your favorite warmed marinara sauce, either homemade or from the store, and serve them over pasta. The meatballs can be frozen, too, but I do that before I put them in the sauce.

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KATHERINE ROBERTS Expert agent in our Turtle Creek office in Dallas. These meatballs are so good that they are hard not to eat straight out of the oven! They are an easy family favorite at my house.

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PUMPKIN SOUP DIRECTIONS

INGREDIENTS ½ stick butter (4 Tbsp)

¼ tsp ground ginger

1. Melt the butter in a large stockpot over medium heat.

1 large yellow onion, chopped

¼ tsp white pepper

2. Add the chopped onions and sliced leeks to the pot and cook, stirring

1 medium leek, sliced and separated (Use only the very light green or white parts.)

1 15-oz can pumpkin puree

1 tsp salt 1½ tsp curry*

4 cups chicken broth 1 cup half-and-half (You may substitute whole milk.)

1 bay leaf*

¼ tsp nutmeg

occasionally until softened.

3. Add the salt, curry, nutmeg, ginger and white pepper to the onion/leek mixture and stir constantly for 1 minute.

4. Add the chicken broth and pumpkin puree. Add the optional bay leaf.

Stir to combine.

5. Simmer the soup for 20 minutes.

6. Turn the stove off and use a handheld immersion blender to puree the soup. Alternatively, use a regular blender and puree the soup in two to three batches.

7. Stir the half-and-half (or whole milk) into the soup.

8. Serve immediately, with warm bread if desired.

JB HAYES Expert agent in our Turtle Creek office in Dallas. Warm your tummy with this hearty, bisque-style soup!

Even better, serve it with beer bread. See my recipe on page 61.

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HELPFUL HINTS *You may choose to reduce the curry to 1 teaspoon and skip the bay leaf.

More options? You could use low-sodium chicken broth, but you may wish to add some salt, to taste. You may also cut back on the half-and-half for a less bisque-style soup.

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F A M I LY - F A V O R I T E L A S A G N A INGREDIENTS 1½ lbs ground beef

2 cloves garlic, minced

1 28-oz can tomato, diced or crushed

2 6- or 8-oz pkgs mozzarella cheese, thinly sliced

1 14-oz can seasoned tomato sauce

1 cup creamed cottage cheese ½ cup Parmesan cheese, grated

2 envelopes spaghetti-sauce mix

DIRECTIONS 1. Brown the meat slowly. Drain off any excess fat. Add the tomatoes, sauce, sauce mix and garlic. Cover and simmer 40 minutes, stirring occasionally. Salt to taste.

2. Cook the noodles in boiling, salted water until tender, following the package instructions. Drain, then rinse in cold water. Place half the noodles in a 9 x 13 baking dish. Cover with a third of the sauce, then layer half the mozzarella and half the cottage cheese. Repeat the layers, ending with the sauce. Top with Parmesan.

3. Bake at 350 for 25 to 35 minutes. Let stand for 15 minutes.

4. Enjoy with garlic bread, Caesar salad and red wine!

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IRENE MOCHULSKY Expert agent in our Southlake office. This is a dish for all occasions.

For many years, I have served it to my family and delivered it to the doorsteps of many friends.

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COMFORTING CHICKEN WILD RICE SOUP INGREDIENTS 1 pkg Rice-A-Roni Long Grain & Wild Rice mix 1¼ cup water 1 chicken bouillon cube 3 to 4 stalks celery, chopped 3 to 4 carrots, peeled and chopped

¼ cup butter ¼ cup flour 1 cup cream (Use more or less, depending on how creamy you want the soup.)

4 cups chicken broth 3 chicken breasts 2 to 3 Tbsp olive oil

1 yellow onion, chopped

DIRECTIONS 1. Pour the rice mix (and the contents of the enclosed seasonings packet) and the water into a baking dish and bake at 325 for 30 to 40 minutes.

2. In a pan, heat the oil and add bite-size pieces of the chicken and cook thoroughly.

3. In a separate large pan, heat the butter and sauté the vegetables. Add the flour to the pan.

4. Slowly add the chicken broth and blend until smooth. Add the cream, bouillon, rice and chicken.

5. Simmer for at least 20 minutes, to allow the flavors to combine. Enjoy!

DEANIE ATLAS Expert agent in our Turtle Creek office in Dallas. My family went to a resort in Minnesota every summer, and I fondly remember eating a delicious soup like this for dinner.

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SAVORY CHICKEN POT PIE DIRECTIONS

INGREDIENTS FILLING

FILLING

CREAM SAUCE

3 Tbsp butter

½ cup butter

1 yellow onion, chopped

1 cup flour

1 large russet potato, peeled and

2½ cups chicken stock

diced

½ cup whipping cream or fat-free

3 cloves garlic, minced

half-and-half

1 red bell pepper, diced

Dash of hot pepper sauce, such

8 oz mushrooms

4 celery stalks, chopped

Rosemary

CREAM SAUCE

4 carrots, peeled and sliced

Poultry seasoning

4. Melt the butter in a large saucepan. Whisk in the flour until smooth.

½ tsp red pepper flakes

Salt and pepper

Salt and pepper, to taste

Puff pastry sheets

1 rotisserie chicken

1 egg

8 oz frozen peas or green beans

as tabasco

1. Melt the butter and add the raw ingredients. Sauté until everything is tender. Stir in the red pepper and seasonings.

2. Pull the chicken into bite-size pieces. Stir the peas (or green beans) and the chicken into the vegetable mixture and set aside.

3. Preheat oven to 400.

Whisk in the chicken stock and cook over medium heat until everything thickens. Add the cream, hot pepper sauce and salt and pepper, to taste.

Pour the sauce over the chicken and veggies. Stir to combine. Fill small bowls or a large baking dish, three-fourths of the way.

5. Top with puff pastry sheets. Beat one egg and brush the puff pastry with it, for a glaze.

JEANNE MILLIGAN

6. Bake at 400, until the puff pastry is brown.

Expert agent in our Turtle Creek office in Dallas. Chicken pot pies were special as a child, because it meant my parents were going out and we had what I thought was a special treat!

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L A C Y ’ S

L A S A G N A DIRECTIONS

INGREDIENTS 1 lb Italian turkey, ground 8 oz block Monterey Jack cheese, shredded 8 oz block mozzarella cheese, shredded 1 15-oz jar Alfredo sauce 1 box lasagna noodles 2 6½-oz cans tomato paste 1 cup water

1. In a skillet, cook the meat over medium heat until it’s no longer pink.

Stir in the tomato paste and water and let simmer for 10 minutes.

2. In a large pot, boil the noodles according to the box directions, likely 3 to 4 minutes.

3. To assemble, spread half the meat sauce in the bottom of a 9 x 13 baking dish. Spread half the shredded cheese over the meat sauce.

Arrange a layer of noodles over the cheese. Spoon half the Alfredo sauce over the noodles. Spread the remaining meat sauce, then arrange a layer of noodles. Spread the remaining Alfredo sauce and top with the remaining cheese.

4. Layers, bottom to top:

Meat sauce

Shredded cheese

Noodles

Alfredo sauce

Meat sauce

Noodles CATHERINE LEE

Alfredo sauce

Expert agent in our Turtle Creek office in Dallas. This is named after one of my best friends, a business owner and busy mom of 12-year-old twin girls!

Shredded cheese

5. Cover with foil. (To prevent sticking, spray the foil with cooking spray or use nonstick foil.) Bake in an oven preheated to 375 degrees for 40 minutes. Remove the foil and bake an additional 5 minutes. Cool for 10 minutes before serving. Enjoy!

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BRIAN’S ROASTED HALIBUT INGREDIENTS 2 8-oz halibut filets, skin removed 2 Tbsp olive oil 2 tsp bergamot vinegar 2 Tbsp dry white wine, such as white burgundy 1 Tbsp fresh cilantro Juice of ½ large lemon 1 Tbsp ahi tuna dry rub 2 Tbsp capers 1 tsp sumac Salt and pepper, to taste

DIRECTIONS 1. Preheat oven to 400.

BRIAN DAVIS Expert agent in our Turtle Creek office in Dallas. Halibut are the largest of all the flatfishes. Some exceed 400 pounds, including a state-record 459-pounder caught in 1996 in Alaska.

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2. In a glass baking dish, add the oil, vinegar, wine, cilantro, lemon juice, dry rub, capers, sumac, salt and pepper. Stir all the ingredients together. Add the filets and allow them to soak for at least 30 minutes in a refrigerator — the longer, the better.

3. Cook the entire dish together for 12 to 15 minutes. Remove it from the oven, then spoon some of the mixture over the filets. When the dish reaches room temperature, return it to the refrigerator. Allow the fish to chill for at least 1 hour, then serve cold.

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CHICKEN WITH SUN-DRIED-TOMATO CREAM S A U C E INGREDIENTS 8 bone-in, skin-on chicken thighs

½ cup heavy cream

Kosher salt and freshly ground

1/3 cup sun-dried tomatoes in

black pepper, to taste

olive oil, julienned and drained

3 Tbsp unsalted butter, divided

¼ cup Parmesan, freshly grated

3 cloves garlic, minced

¼ tsp dried thyme

¼ tsp red pepper flakes (or

¼ tsp dried oregano

more, to taste)

1 cup chicken broth

¼ tsp dried basil

DIRECTIONS 1. Preheat oven to 400.

2. Season the chicken with the salt and pepper, to taste.

3. Melt 2 of the tablespoons of butter in a large, oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side. Set aside.

4. Melt the remaining tablespoon of butter in the skillet. Add the garlic and red pepper flakes and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Stir in the chicken broth, heavy cream, sun-dried tomatoes, Parmesan, thyme, oregano and basil.

5. Bring to a boil. Reduce the heat and simmer, until slightly thickened, about 3 to 5 minutes. Return the chicken to the skillet.

6. Place in the oven and roast until completely cooked through, reaching an internal temperature of 175 degrees, about 25 to 30 minutes.

7. Serve immediately, garnished with basil if desired.

¼ cup basil chiffonade

STAFF FAVORITE This is a loved recipe from the team behind our expert agents. We hope you enjoy it as much as our friends and families have!

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COFFEE-RUBBED PORK TENDERLOIN WITH PEACH-BARBECUE DRIZZLE DIRECTIONS

INGREDIENTS RUB

DRIZZLE

2 Tbsp ground coffee

1½ cups peach preserves

1 Tbsp turbinado sugar

½ cup ketchup

1 Tbsp chili powder

2 tsp balsamic vinegar

1½ Tbsp table salt

2 Tbsp light brown sugar

1 tsp freshly ground black pepper

¼ tsp freshly ground black pepper

2 1-lb pork tenderloins

1. To make the rub, combine the coffee, sugar, chili powder, salt and pepper in a small bowl. Mix well and set aside. Trim the fat and silver skin from the tenderloins. Brush the tenderloins with the olive oil and season liberally with the rub. Let the meat rest for 10 minutes before cooking.

2. To make the drizzle, mix the preserves, ketchup, vinegar, brown sugar and pepper in a small saucepan. Place the pan on the stovetop over medium heat and cook for 3 minutes. Transfer the sauce to a bowl and let cool.

1 to 2 Tbsp olive oil

3. Place the tenderloins on the grill and close the lid. Cook for 5 to 6 minutes, until browned. Turn the meat, close the lid and continue cooking for another 5 to 6 minutes, until the meat is brown on all sides. Cook until the instant-read thermometer reads 140 degrees.

Transfer the meat to a platter and tent loosely with aluminum foil.

Let the tenderloins rest for 5 minutes.

4. Slice the meat thinly and serve, drizzled with the sauce. Serves 6.

DAVID ARVESEN Expert agent in our Turtle Creek office in Dallas. This is a crowd favorite from the Big Green Egg Cookbook, and a wonderful recipe to cook on your Big Green Egg!

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A very special

thank you

to our agent contributors‌

‌and to our amazing staff.

Love Your Neighbors is a unique program at Briggs Freeman Sotheby’s International Realty — a way of giving back to the communities where we serve, work and live. We do it through voluntary commission donations from our agents — they commit a portion of each commission they receive — and by contributions from the brokerage. Through Love Your Neighbors, we have been able to help local groups such as the Tarrant Area Food Bank, the North Texas Food Bank, the Austin Street Shelter, OurCalling, Bonton Farms and others.

F I R ST E D I T I O N, 2 0 2 0 . P RO D U C E D I N - H O U S E BY T H E M A R K E T I N G D E PA RT M E N T O F B R I G G S F R E E M A N S OT H E BY ’ S I N T E R N AT I O N A L R E A LT Y.