Dino’s Italian Restaurant

I’m actually kind of sad to write this review. When I moved into my house in Hurst back in 2007 I got take out from here and was impressed although I couldn’t tell you what I got. Combine that with the fact that they made a pizza sub and this was definitely on my thumbs up list.

Fast forward to 2017 anniversary dinner, we were going to order to go from Olive Garden but for some reason they inexplicably didn’t have lobster ravioli, so I talked my wife into ordering from Dino’s. I ordered the lobster ravioli and she ordered the shrimp fettuccine alfredo. It was for pick up and I got there and it looked like it was just getting packaged, great I thought, right from the kitchen. Got home and it was lukewarm at best, the lobster ravioli had 4 ravioli’s and my wife’s shrimp alfredo had 5 shrimp. The “spaghetti” honestly tasted like ramen noodles, mushy and completely deprived of al dente.The “garlic bread” has more of a pretzel consistency than a French bread taste, they were also cold. And to make matters worse, my wife starts having stomach problems after eating the lackluster meal. And to boot they won’t make a pizza sub anymore, I called a couple weeks to order one, they said they’re not on the menu anymore but they used to have them. When I asked which ingredient of a pizza sub they stopped carrying they were a little dumbfounded admitting they still had all the ingredients but they couldn’t make on because it wasn’t on the menu. Things that make you go hum…

Beef & Broccoli 


Serves 6

This Chinese take-out favorite is super easy to make at home and so delicious!


  1. 2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
  2. 1 cup beef broth
  3. 1/2 cup low sodium soy sauce
  4. 1/4 cup brown sugar
  5. 1 Tablespoon sesame oil
  6. 3 garlic cloves, minced
  7. 4 Tablespoons cornstarch
  8. 4 Tablespoons water
  9. 1 (12 oz.) bag frozen broccoli florets
  10. White rice, cooked


  1. In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
  3. When done, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  4. Serve over warm white rice. Enjoy!

Adapted from Table for Two

Crab rangoon dip


Another chicken recipe

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl: 
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Fried Chicken Drumsticks

One of my favorite foods is KFC and of that getting a fresh original recipe hot out of the fryer (while may reduce your life expectancy) is a true joy for the taste buds to behold. Now KFC is rather pricey and if you’ve ever walked in and asked for a dozen original recipe drumsticks they tend to give you funny looks if not outright laugh at you.

Chicken drumsticks however are always on sale at the grocery store and that got me to thinking.  To that end I tried and failed miserably to recreate the tasty treat by deep frying, pan frying and baking and every combination there of. In both the frying cases the outside burns long before the inside gets to temp, even frying and then letting them bake doesn’t seem to work because it just dries out the outside like leather. I found a new way that I’m going to try and I’ll report back as to how it goes:  This is from food.com.




  1. Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not red).
  2. In a large saucepan, heat vegetable oil on medium heat.
  3. On a large plate, combine flour, cayenne pepper, paprika, and salt.
  4. Keep beaten eggs in a separate bowl.
  5. Take 1 chicken leg and cover it is flour mixture.
  6. Place the chicken leg in eggs and cover it in egg.
  7. Place the chicken leg back into the flour mixture and cover it again in flour.
  8. Once oil is hot and ready for frying, place chicken leg into the oil for frying.
  9. Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
  10. Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
  11. Allow plenty of time to cool before serving.

Corn Dog’s

Made corn dogs today, here is the page with the correct base, remember to add the honey…

Pressure Cooker Chili

So we were laying in bed last night and Good Eats came on, the episode was on how to make chili, in particular Pressure Cooker Chili.

Across the pond





Broccoli Cheese Caserole

Absolutely loved this, I halved the recipe and used an extra 3 OZ of cheese but thinking I should have used 4…  I also sauteed some mushrooms that I had and put them in and next time I’m all about using a lot more.  The other addition that would just outright make it a meal is that of some diced chicken breast.  Definitely going to give that a shot.



Original recipe makes 10 servingsChange Servings
  • 2 (10 ounce) packages frozen chopped broccoli

  • 3 cups instant rice

  • 1 (10.75 ounce) cancondensed cream of mushroom soup

  • 1 (10.75 ounce) cancondensed cream of chicken soup

  • 1 1/4 cups water

  • 1 (16 ounce) packageprocessed American cheese, cubed

  • 1 tablespoon butter

  • 1 bunch celery, chopped

  • 1 large onion, chopped

  • salt and pepper to taste

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  1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.
  3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.
  5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Kitchen-Friendly View

  • PREP30 mins
  • COOK45 mins
  • READY IN1 hr15 mins 

Cracker Barrel Broccoli Cheddar Chicken

Haven’t tried this but I’m going to….

4 boneless skinless chicken breasts
1 can of Campbell’s Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt

Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.