Friday, April 29, 2011

Williams Sonoma Technique Classes - May Schedule

Here's the Williams Sonoma schedule for May 
If you go to the Williams-Sonoma
 in Plano
off Park and Preston
they hold their free technique classes
on Saturday's at 9:30am

I think all other locations hold theirs on Sundays.

Saturday, April 30 - Sunday, May 1

Knife Skills
Learn basic knife techniques to keep your culinary skills sharp. We’ll cover slicing, dicing, and chopping as well as more advanced cuts such as chiffonade, julienne and more.

Note from Sandi - I've been to the Knife Skills Technique class - gosh, it was very fascinating. 

Saturday, May 14 - Sunday, May 15
On the Grill: Burgers & Chicken
Just in time for Memorial Day festivities, this class offers tips on preparing your backyard barbecue and demonstrates how to grill juicy burgers and succulent chicken.

Note from Sandi - I'm hope I can make it to this one! Grilling is something I want to get better at!
Saturday, May 21 - Sunday, May 22
On the Grill: Starters & Sides
Discover how to grill vegetables to crisp-tender perfection, make an impressive grilled romaine salad and prepare flavorful sauces and relishes.

Thursday, April 28, 2011


Do you like tacos?

If so, you have to check out

They claim to have
a 6th sense

They are out and about
checking out taco joints
letting us know
which ones are good
which ones aren't so good

so be prepared
for some witty, clever
and very brutally honest

Check them out on Pegasus News

Wednesday, April 27, 2011

Paula Deen's Twiced Baked Potato Casserole

This was my contribution to
Easter Dinner
Wendy & Shawn's

How can you go wrong
with potatoes
mixed with
cream cheese
sour cream

I am very excited because I got to use
from my herb garden

To lighten it up
I used
turkey bacon

surely, that cut the calories like in half, right?

8 medium baking potatoes, about 4 pounds

One 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) butter, softened
2 cups (1/2 pound) shredded sharp Cheddar Cheese
1 pint light sour cream
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup chopped chives, for garnish
6 slices bacon, cooked crisp, drained and crumbled, for garnish (Optional - I leave this out for my vegetarian friends)

1. Preheat oven to 350. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft. Allow to cool.

2. Peel and mash the potatoes in a large bowl with a potato masher. Add the cream cheese, butter, 1 cup of the Cheddar cheese and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again.

3. Spray a 13 x 9-inch baking dish with vegetable oil cooking spray. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerated until ready to bake.

4. When ready to bake, preheat the oven to 350. Remove the plastic wrap and bake the potatoes for 30 to 35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving. Serves 10-12

Cinnamon + Sugar Brioche Toast