Favorite Recipes

Provided by Lisa Mitchell for the June 2012 issue of WeatherfordNOW Magazine. 1 bundle organic carrots 1/4 cup smoked olive oil 1 tsp. Celtic Sea Salt 1 tsp. fresh or dried thyme Preheat the oven to 400 F. Peel the carrots; rub oil over each entire carrot. Sprinkle with sea salt and thyme. Wrap […]

Provided by Rick Moritz for the April 2022 issue of EnnisNOW Magazine. Chicken Broth: 6 cups chicken broth 1 tsp. salt 1 tsp. pepper 1 Tbsp. garlic powder 2 cups chicken, chopped and cooked Dumplings: 1 cup all-purpose flour 2 Tbsp. baking powder 1 tsp. black pepper 1 tsp. salt 3/4 cup whole milk […]

Provided by Liz Snead for the April 2022 issue of BurlesonNOW Magazine. 3 Tbsp. butter 1/4 onion, diced  1 carrot, sliced  1 celery stalk, sliced 2 1/2 tsp. chicken bouillon 2 1/2 cups water 2-3 cups frozen broccoli florets  Dash of heavy cream 1 1/2 cups sharp cheddar 1 1/2 cups Parmesan 1 1/2 […]

Provided by Kenzie Mills for the March 2017 issue of MidlothianNOW Magazine. 2 frozen deep dish pie crusts 1 lb. ground lamb 1 lb. ground sage sausage 2 Tbsp. butter 1 small onion, diced 3 cloves garlic, minced 5 carrots, diced 3 celery stalks, diced 1/2 tsp. kosher salt 1/2 tsp. cracked pepper 1 […]

Provided by Amanda Shephard for the October 2015 issue of WeatherfordNOW Magazine. 1 16–oz. can refried beans 2-3 large avocados 10-oz. premade pico de gallo (divided use) 1 small bunch cilantro, chopped Lime juice (optional) 16-oz. sour cream 1 1.25-oz. pkg. taco seasoning 1 8-oz. pkg. shredded cheese 1 4-oz. can green chilies, chopped […]

Provided by Elyse Morris for the March 2018 issue of SouthwestNOW Magazine. 2 Tbsp. olive oil 1 yellow onion, chopped 2 cloves garlic, minced 1 lb. ground beef 1 28-oz. can chopped tomatoes, with liquid 1 16-oz. can chili beans in sauce, with liquid 1 15-oz. can tomato sauce 2 Tbsp. chili powder 1 […]

Provided by James Hernandez for the October 2014 issue of SouthwestNOW Magazine. 1 10- to 12-lb. pork shoulder French’s yellow mustard, to taste Pork rub: 2 Tbsp. salt 1 tsp. freshly ground black pepper 1 tsp. lemon pepper 1/2 tsp. cayenne 1 tsp. chili powder 1 tsp. dry mustard 1 Tbsp. brown sugar 1/2 […]

Provided by Liz Snead for the April 2022 issue of BurlesonNOW Magazine. 1 lb. ground sausage or breakfast sausage  1 32-oz. pkg. Velveeta Queso Blanco Cheese 1 cup Mexican cheese, shredded 1 4-oz. can diced green chiles 1/2 jalapeño, diced 2 Tbsp. onion, diced 2 garlic cloves, minced 1 14.5-oz. can petite diced tomatoes […]

Provided by Lovelea Lynch for the September 2016 issue of SouthwestNOW Magazine. 1/2 cup vanilla almond milk 1 banana, sliced 2 Tbsp. peanut butter 5 cubes ice 1 Tbsp. ice cream, optional (if you want to gain weight/muscle mass) Mix all ingredients in a blender; blend to preferred texture and serve.