Around My Table In Texas

04/06/2026

SO tasty!! Sizzling outside skirt steak, grilled to perfection with a crispy, caramelized crust thanks to a simple yet bold seasoning blend of salt, pepper, and garlic powder. Each slice offers a buttery, tender center that simply melts, while the smoky edges bring a burst of flavor and complexity. It’s all about high heat, good seasoning, and patience, resulting in a memorable bite that’s both rich and delicious from .

04/05/2026

04/04/2026

Our Easter table, filled with love and gratitude as we come together to celebrate new beginnings.

04/04/2026

On my table at Easter 🍋 Getting ready for a zesty delight on my Easter table - Lemon Cream Cake with luscious Lemon Curd layers! Bursting with tangy lemon goodness, this cake is a family favorite. The creamy frosting complements the tartness of the lemon curd flawlessly, creating a divine flavor harmony. Topped with dried lemon slices for an extra touch.

What is your favorite dessert at Easter?

Click the link in my profile above ☝🏼 for recipe. 👩🏻‍🍳

03/29/2026

On my table at Easter 👩🏻‍🍳 The best Roasted Garlic Mashed Potatoes!! My son’s favorite. Creamy and rich in flavor. Love the roasted garlic. 😊

Ingredients:
12 small to medium russet potatoes
1/2 package of cream cheese
1/2 stick of butter
1/2 cup of shredded Asiago cheese
1/2 cup of shredded Parmesan cheese
1 cup of whole milk
3 garlic cloves, roasted
salt & pepper to taste

Directions:
Cut the top off of the garlic and drizzle with olive oil. Wrap in foil. Place in a 350 degree oven and cook until soft. Set aside.

Peel and cube potatoes. Add to boiling water and cook until soft (fork tender). Place in a strainer to drain all water. In the pot from boiling the potatoes, add whole milk, butter, Asiago cheese, Parmesan cheese, cream cheese and roasted garlic (removed from skin). Turn stovetop on low heat. Melt and stir together. Place potatoes in the melted milk and cheese mixture and stir well. The potatoes will instantly absorb the milk and cheese mixture. If it’s too dry, add more milk and/or butter. With an electric mixture, mix for a couple of minutes until the potatoes are creamy. Add salt and pepper to taste. Add butter and parsley on top.

03/28/2026

On my table at Easter 👩🏻‍🍳 A Rack of Lamb

Never disappoints and simple to make. Rack of Lamb roasted with a pineapple salsa. The lamb is tender and juicy with all the savory and sweet flavors from the salsa. The salsa takes on a deep rich savory and sweet flavor after roasting. A fabulous pairing with the lamb. You can use a salsa or chutney of your choice. Served on top of garlic parsley mashed potatoes.

https://aroundmytableintexas.com/recipes/f/rack-of-lamb-with-mango-ginger-chutney

03/27/2026

On my table at Easter 👩🏻‍🍳 Deviled Eggs with smoked salmon are my daughter’s absolute favorite. The combo of horseradish and smoked salmon is perfection.

Click the link in my profile above ☝🏼 for the recipe.

03/25/2026

Planted strawberries tonight with two varieties from - Apline Strawberry and ABZ Gourmet Strawberry. Added three Yarrow plants at the top to give it some color. Thrilled to get these planted 🪏🍓 18 strawberry plants 😊

03/25/2026

On my table at Easter 👩🏻‍🍳 A classic Pea Salad

This refreshing dish, chilled to perfection and packed with flavor, is an essential addition to our holiday spread. It evokes memories of summertime and cherished moments spent cooking with my grandmother.

Ingredients:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tbsp granulated sugar
- 11/2 tsp apple cider vinegar
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 4 cups thawed frozen peas
- 1/3 cup finely diced red onion
- 3/4 cup cubed or shredded cheddar cheese
- 8 slices crispy bacon, crumbled

Directions:
1. Whisk sour cream, mayo, sugar, vinegar, salt, and pepper in a bowl.
2. Add peas, onion, cheese, and bacon; gently mix.
3. Chill for at least 1 hour before serving. Top with extra crispy bacon for that final touch!

03/24/2026

Roasted to perfection, chicken thighs with crispy skin sit on a bed of sweet, caramelized onions and tender broccolini, complemented by crunchy sweet potato fries that bring together savory, sweet, and vegetal notes. The tender chicken, onions, and broccolini meld with the crunchy fries for a satisfying weeknight dinner. Served alongside is crunchy sourdough bread infused with roasted garlic butter.

03/22/2026

Sautéed Leeks & Mushrooms with White Beans, Dandelion Greens, Truffle Sauce, and Pasta 👩🏻‍🍳

One-pan cozy: leeks, mushrooms, white beans, greens, pasta, and a drizzle of black mushroom-truffle goodness. Comfort in every bite.

Ingredients
- 1–2 leeks, white and light-green parts, cleaned and sliced
- 8 oz mushrooms, sliced
- 2–3 cloves garlic, minced
- 1–1.5 cups broth (bone broth or vegetable broth, depending on preference)
- 1 cup small pasta (or a handful of your favorite shape)
- 1 cup white beans, drained and rinsed
- 2 cups dandelion greens, torn (or spinach)
- 1 can Urbani black mushroom and truffle sauce (adjust to taste)
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: red pepper flakes, lemon zest or juice, parmesan or nutritional yeast for serving

Instructions
1. Sauté aromatics
- In a large skillet, heat olive oil over medium heat.
- Add leeks and cook 4–5 minutes until they begin to soften.
- Add mushrooms and cook 5–7 minutes, until they release moisture and brown slightly.
- Stir in minced garlic and cook 30 seconds until fragrant.
2. Deglaze and flavor
- Pour in a splash of broth to deglaze the pan, scraping up any brown bits.
3. Cook pasta, beans, and greens
- Add pasta to the skillet along with the remaining broth. Simmer until the pasta is al dente, about 6–8 minutes (stir as needed and add more broth if the pan gets dry).
- Stir in white beans and greens; cook until greens wilt and pasta is tender, about 2–3 minutes more.
4. Finish with truffle sauce
- Stir in Urbani black mushroom and truffle sauce, mixing to coat everything evenly.
- Season with salt, pepper, and optional red pepper flakes. For brightness, finish with a squeeze of lemon or lemon zest.
5. Serve
- Taste and adjust seasoning. Serve hot, with a sprinkle of parmesan or nutritional yeast if desired. Serve with sourdough garlic bread.