You could put it in tortillas, but we just eat it by itself with some rice and a side salad.

My daughter is turning 15 and we are looking for a hip, cool place to take her and some friends for dinner in the Dallas area. Went to Benihana last year and that was ok, but looking for something fun and different. All ideas are welcome!!!

If anyone needs any of those recipes or others, I'd be happy to post them.

I'm not a huge fan of 5 Guys burgers, but their bacon cheese hot dog is pretty darn good.

YES!!! The Grape...I also like Kincaid's (the original one in Fort Worth).

If asking for your burger being cooked a certain way and then being barked back that he only does it his way makes me the rude one then I guess it was me...

I also find the burger at Maple and Motor not to be up to snuff. Mine was over-cooked, tasteless and bland. The buns are hard and tasted stale. While I was ordering the owner was rude...I overlooked it, but after tasting the nasty burger I wish I'd walked out.

I've seen so many other people complain about this jerk...read the reviews before you waste your time and money.

fyi: While I was there I witnessed the owner being rude to several other customers. This place doesn't deserve a top 10 rating...maybe a top 1000.

I was recently given this recipe for mac 'n cheese that is easy and creamy. Even though it won't look like it's doing anything when you put the pasta in, don't worry, it all comes together.

Cuisine at Home's Macaroni & Cheese
(from Slow Cooker Menus)

Makes 6 cups

3 cups shredded Cheddar Cheese (12oz)
1 cups shredded provolone (4oz)
1 ½ cups whole milk
1 ½ cups heavy cream
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dry mustard
2 cup dry elbow macaroni
8 oz sour cream

Combine cheddar, provolone, milk, cream, salt, pepper, and mustard in a 4-6qt slow cooker. Cover; cook on low-heat setting for 1hr.

Stir in macaroni and sour cream. Cover; cook on low-heat setting for an additional 1 hr.

I love:

Beef Bolognese Sauce with Pancetta and Red Wine
Carbonnade a la Flammande
Country-Style Pot Roast with Gravy (the gravy is addicting)
Skillet Beef Pot Pie (the crust is AMAZING & so easy!!!)
Skillet Meaty Lasagna (quick and tasty!)
Parmesan-Crusted Chicken Cutlets
Slow-Cooker Chicken Pot Pie with Biscuit Topping (yummy!)
Un-Stuffed Chicken Breasts with Dijon, Ham, and Gruyère
Smoky Scalloped Potatoes (TO DIE FOR)
Chocolate-Hazelnut Cake
Lemon Layer Cake
The Best Banana Bread
Ultimate Chocolate Cupcakes with Ganache Filling

I recently came across the BEST flank steak marinade ever! My family went crazy for it. Next time I will use a 3 or 3.5 lb. steak because it was gone in a flash!

Ingredients
• 2 pounds Flank Steak
• ½ cups Soy Sauce (you Can Use Low Sodium If You Like)
• ⅓ cups Olive Oil
• ¼ cups Worcestershire Sauce
• 2 Tablespoons Brown Sugar
• 3 cloves Minced Garlic
• 2 Tablespoons Chopped Green Onion
• 1-½ teaspoon Cracked Black Pepper (more Or Less To Taste)
• 2 teaspoons Balsamic Vinegar

Preparation Instructions

1. Add soy sauce, olive oil, Worcestershire sauce, brown sugar, garlic and green onion to a bowl and whisk well to combine.

2. Remove 1/4 of a cup of the marinade and place in a small bowl and set aside.

3. Place flank steak in a large Ziploc bag and add marinade to the bag, seal to close.

4. Place the steak in the refrigerator for at least 4 hours. The longer you can marinate this, the better; I suggest marinating it overnight or even for up to 2 days.

5. To the remaining 1/4 cup of marinade you removed, add the balsamic vinegar, cover and set aside until you are ready to serve.

6. When ready to cook, heat your grill or grill pan, remove the steak from the bag and discard marinade.

7. Grill steak for 5-7 minutes per side depending on your desired doneness. Remove from the grill and cover with foil and let the steak rest for at least 5-10 minutes. The resting is VERY important, don’t skip this step!!

8. See the lines in the steak? The lines are the grain. DON’T cut the steak with the grain of the meat. Cut the steak thinly against the grain of the meat. That way, it will be tender and delicious! Pour the balsamic sauce over the steak and serve.

Slow-Cooker Chicken with Lemon and Artichokes

Serves 6 to 8.

Serve with polenta or white rice.

Ingredients
2 tablespoons vegetable oil
1 pound frozen artichoke hearts , thawed
2 medium onions , minced
4 medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons)
2 teaspoons minced fresh thyme leaves , or 1/2 teaspoon dried
Salt
1 3/4 cups dry white wine
1 1/2 cups low-sodium chicken broth
1 pound carrots , and cut into 1-inch pieces
3 tablespoons Minute Tapioca
2 tablespoons soy sauce
2 bay leaves
4 pounds bone-in chicken pieces (split breast or thighs), skin removed and trimmed
Ground black pepper
1 cup heavy cream
1/4 cup minced fresh tarragon leaves
1 tablespoon juice from 1 lemon
Instructions

1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the artichokes, onions, garlic, thyme, and 1/4 teaspoon salt, cover, and cook, stirring often, until the artichokes have softened, 8 to 10 minutes.

2. Uncover the skillet and continue to cook until the artichokes and onions are lightly browned, 8 to 10 minutes. Stir in the wine, scraping up any browned bits, and simmer until thickened and measures about 3 cups, about 5 minutes.

3. Transfer the mixture to the slow cooker and stir in the broth, carrots, tapioca, soy sauce, and bay leaves until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.

4. Transfer the chicken and carrots to a serving platter and tent loosely with foil. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the cream, tarragon, and lemon juice, and season with salt and pepper to taste. Spoon 1 cup of the sauce over the chicken and serve, passing the remaining sauce separately.