Read More
apple, bleu cheese, chicken, Fall, recipe, Recipes, squash, Uncategorized

Fall Stuffed Chicken

So, last night I tweeted about our yummy Fall Sunday dinner & had many of you drooling & requesting the recipe.  SO, here it is!  I have to give credit to my mom.  This is actually her recipe.  She tweaked it a bit from a recipe she had found in a magazine.   Bon appetit!

Fall Stuffed Chicken:
5 Large chicken breasts

1 apple chopped very fine

1/3 cup chopped almonds

1/4 cup bleu cheese

salt & pepper

In a mixing bowl, mix together chopped apple, chopped almonds & bleu cheese.   Slit the sides of the chicken breast to create a pocket to stuff.  Insert stuffing mixture into pocket & top chicken breast with a spoonful as well.  Add salt & pepper to taste.  Bake in the oven at 350 degrees for 45 minutes.


Read More
4th of July recipes, berries, blue, blueberries, burger, cake recipe, Entertaining, hamburger, holiday, Holidays, recipe, Recipes, red, sponge cake, strawberries, Tres Leches Cake, Uncategorized, whip cream, white

4th of July Favorites

We love to grill & cook lots of yummy food for our family & friends.  You may want to try one of our favorite 4th of July inspired burgers.  Or, how about whipping up this Tres Leches cake?  It’s always a a real crowd pleaser.  We usually make it for the 4th or our Labor Day BBQ.  It’s fun to decorate it with fresh berries for some fun patriotic color!  For the 4th, we place the strawberries & blueberries in a flag design.


  • 3/4 cup butter, softened
  • 1 1/2 cups white sugar
  • 9 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 9 egg whites
  • 1 teaspoon cream of tartar
  • 2 cups heavy whipping cream
  • 1 (5 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1 cup white sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That’s okay.
  5. Combine the whipped cream and sugar, spread over soaked cake and decorate with strawberries & blueberries.  Refrigerate cake until serving.
Read More
angel food cake, blueberries, cool whip, dessert, fruit, healthy, layer, light, light recipes, Memorial Day, parfait, pudding, recipe, Recipes, strawberries, Uncategorized, vanilla

Patriotic Parfait

I served these light & yummy parfaits yesterday at our family’s Memorial Day celebration.  The colors from the fresh strawberries & blueberries give it that patriotic flair.  They were such a huge hit & so easy to make, that I decided that I had to share them with you.  Prepare ahead of time or set out ingredients & let guests create their own layers.


Angel Food Cake (cubed or torn into bite size pieces)
Sugar Free Vanilla Pudding
Fat Free Cool Whip

1) In a tall clear glass, so that all of your layers are visible, (we used stemless wine glasses), layer ingredients in this order: angel food cake pieces, vanilla pudding, cool whip, strawberries & blueberries & repeat.

Bon appetit!

Read More
flower, Hibiscus martini, ingredients, martini, recipe, Recipes, Uncategorized, vodka, vodka martini

Hibiscus Martini

The Hibiscus are blooming in my backyard right now & it makes me want to just sit on the patio & gaze at them for hours.  Their bright hues of pink make me so  happy.  And what’s better than sitting on the patio with friends & enjoying a fun cocktail?  This recipe is perfect for a spring or summer soiree.  I recently enjoyed this cool, sweet & refreshing beverage at a tweet up I hosted with Global Views in North Carolina.


2 ounces Chopin vodka
1/2 ounce Grand Marnier
1 ounce Fresh squeezed lime juice
3/4 ounce Hibiscus syrup*


Pour vodka and other ingredients into a mixing glass.Add ice and shake vigorously for 7 to 8 seconds. Strain into a chilled martini glass. Garnish with a hibiscus flower or edible orchid.

*Hibiscus Syrup: Bring 1 cup of water to a boil. Add 2 tablespoons of hibiscus tea. Let steep for 10 minutes. Take the tea bag out and add 1 cup of superfine (not powdered) sugar. Stir until all the sugar dissolves. Keep refrigerated until ready to use.

My uber-chic friend & furniture designer, Maybelline Te (@maybellinete) , at the tweet up at Global Views enjoying her Hibiscus martini.  Cheers!

Read More
avocado, avocados, carrot, easy recipe, Frenchs, healthy. veggie, lettuce, mushrooms, onion, portabella, quick recipe, recipe, Recipes, salad, tomatoes, Uncategorized, vegetables, vegetarian

Very Veggie Salad

I make this yummy salad often at our house & it’s always a favorite ~ even with my 5 year old!  It’s really easy & you could basically add whatever veggies you like.  And, of course the designer in me likes the fact that this salad is layer upon layer of gorgeous color.  It’s super easy & ready in minutes.  And, I have to give a big shout out to Williams Sonoma for offering my new favorite kitchen utensil ~  our counter block cutting board (Thank you Mike & Pam Harvey for one of our favorite wedding gifts!!!)


So, here is a pictorial step by step of how I make it for my family.

Start with your favorite lettuce.  We like leafy romaine.

Toss in some broccoli slaw ~ shredded broccoli, carrots & cabbage.

Add some diced vine ripened tomatoes

and some avocados

a few mushrooms ~ I usually use portabellas

Carrots for color & crunch!  Not only is this salad going to be super yummy, it’s also pretty to look at!  Just look at the color.

Lastly, add a few crispy onions ( French’s aren’t just for Thanksgiving! Plus, everything else in this salad is uber healthy, so go ahead & be a little bad…

Drizzle on your favorite dressing & Bon appetit, mes amis!

Read More
beans, chicken, chicken fajitas, comfort food, Dallas, day, fajita seasoning, fajitas, magazine, onion, peppers, recipe, Recipes, slow cooker, slow cooker recipes, snow, snowing, Taste of home, Uncategorized

Busy Mom’s Slow Cooker Chicken Fajitas

It’s snowing like crazy in Dallas today.  My sweet little princess is home from school & enjoying playing in the snow while I try to play catch up from traveling earlier this week.  Today is the perfect day for one of my favorite slow cooker recipes.  I got it from Taste of Home & it is always a hit with family & friends.  Yum-O!


  • 1 pound boneless skinless chicken breast halves
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
  • 1 each medium green, sweet red and yellow peppers, julienned
  • 1 medium onion, halved and sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 6 flour tortillas (8 inches), warmed
  • Shredded lettuce and chopped tomatoes, optional

*Note:  I’m using 1 can of Bush’s Black Beans instead of the kidney beans.  I also added a packet of McCormick’s Fajita Seasoning.*


  • In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.
  • Remove chicken; cool slightly. Shred chicken and return to the slow cooker; stir to combine. Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Yield: 6 servings.


Nutrition Facts: 1 fajita (calculated without optional toppings) equals 347 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 778 mg sodium, 49 g carbohydrate, 7 g fiber, 26 g protein.

Read More
design, fall decor, fall recipe, Food Network, GMT, gourmet kitchen, home entertaining, Lisa Garza, recipe, Uncategorized

Lisa Garza Recipe

Lisa Garza from the Food Network’s hit show The Next Foodnetwork Star is cooking in our client’s kitchen this morning!  Don’t miss it!  Tune in to WFAA Channel 8 to Good Morning Texas to watch.  In case you miss the show (shame on you!  ~ ok I’ll forgive you!) I will be posting the segments on the IBB website as well as on the DD blog later this afternoon.

Here is the recipe from Lisa’s segment ~ yummy yummy!!!


6(12 inch) sheets filo
6tablespoons salted butter
4tablespoons parsley, chopped
1 ½ cup stilton cheese
1 ½ cup ricotta
2Organic Eggs
½cup lavender honey, warmed
1cup sliced almonds, toasted

Preheat oven to 350 degrees. Melt the butter in the microwave. Working quickly, on a large work surface, butter and sprinkle parsley over one layer of filo. Layer another on top and repeat until you have 3 sets of three, layered with butter and parsley. Cut each set into 3 ½ inch squares. Use the tips of your fingers to press each square into the cups of a regular muffin pan, Press the filo against the sides of the cup’s until you have formed 12 filo cups. Cups should look like flowers and stick out of the top of the muffin cups. Place in the oven for 5 minutes. Remove and allow to cool. In a large bowl combine the cheeses, eggs and seasoning. Mix well. Pour ¼ cup of the mixture into the center of each filo cup. Bake for 20 minutes or until the filo begins to brown around the edges and the cheese is set. Pull from the oven and allow to rest for 5 minutes. Remove the filo flowers and drizzle with warm honey. Sprinkle with toasted almond slices. Serve with mixed greens.

Yield: 12
Prep Time: 15 minutes
Cook Time: 30
Inactive Prep:
Ease of Preparation: easy

Mixed Greens
½cup French or Italian extra virgin olive oil
4tablespoons white balsamic vinegar
2cloves garlic, minced
1teaspoon lemon zest, minced
½teaspoon kosher salt
½teaspoon fresh cracked black pepper
1pound baby mixed greens

Whisk all of the ingredients in a small bowl EXCEPT, the oil and greens. Toss the greens in with the oil in a large salad bowl. Drizzle with the remaining mixture and lightly toss again. Serve.

Yield: 12 small side portions
Prep Time: 10 minutes
Cook Time:
Inactive Prep:
Ease of Preparation: easy