I Eat Houston
Some of Houston’s black-owned restaurants will offer specials during Black Restaurant Week April 16-29. Over those two weeks, you can treat yourself to unique African and Caribbean cuisines, as well as flavorful soul food meals. Black Restaurant Week supports FARM, or Family Agriculture Resource Management Services. FARM is a non-profit dedicated to providing legal and […]
REAL Smokehouse BBQ! See how they throw down at R&K BBQ with Robert Bassman Washington on “I Eat Houston”. Want your restaurant reviewed? Contact ieathouston@gmail.com and be sure to follow us on instagram @ieathouston and like us on Facebook at “I Eat Houston” for more reviews!
Ingredients 1 lb of spaghetti or your favorite pasta of choice 1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped) 1 1/2 Tablespoons olive oil 3 cloves garlic, minced 3 tsp paprika 1 Tablespoon fresh pars Click here for more ingredients and directions
Ingredients 2 peaches, peeled and pit removed 1 cup of ice 1 tsp lime juice 1 can of Ginger Ale 1 tbsp grenadine peach slices for garnish lime slice for garnish Click here for directions
Ingredients 3/4 Cup Sugar 1/2 Cup Butter (melted) 1/2 teaspoon Pure Vanilla Extract 3/4 Cup Milk (skim, 1%, 2%, whole) 1 1/2 Cups All-Purpose Flour Pinch of Ground Nutmeg 1/4 teaspoon Ground Cinnamon 1/8 teaspoon Cream of Tartar (optional) 1 1/2 teaspoons Baking Powder Click here for directions
Ingredients ¾ cup uncooked old-fashioned oats ⅔ cup packed brown sugar ¾ cup granulated sugar ½ cup biscuit baking mix ¾ teaspoon ground cinnamon 5 fresh peaches, peeled and sliced* Click here for directions
Ingredients 1 lb. Boneless skinless chicken breast cut into 4 – 4 ounce pieces 4 tablespoons cream cheese ¼ cup Pepperjack cheese, shredded 2 tablespoons green onion, chopped 4 to 8 pieces of bacon Click here for directions
Ingredients: 12 large jalapeño peppers 1 cup beef chili (on the thick side) *if preparing the Frito Chili Pie Popper, you may use a little more chili *it may be too much chili for 12 peppers, but best to have too much than not enough 6 cheese sticks, sliced into 2 smaller sticks (I used […]
