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Jun 13

Dolce Meets Saucy

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Dolce Debbie add spice to Memorial Day

Being from “The South”, I've grown up with certain foods associated with each holiday and for us Memorial Day is no different. In fact, for my family Memorial Day is sacred, as most of my family have served in one manner or another in many of the branches of the military. Our traditional day was filled with bar-b-que ribs, hamburgers, chicken and anything else we had in the freezer, potato salad, and baked beans. For dessert there was always some version of home-made ice cream (my favorite being peach)!

This year I wanted to put a little different spin on my traditional dishes. Now, as most of you know, I consider Texas to be my “home”, and everyone knows how Texans love their spice. So I decided I needed to consult with the expert of all things saucy, the Saucy Queen herself, Michele Northrup. I've created many original recipes using her Intensity Academy sauces, so it just made sense. She reminded me of her national number one winning Chipotle Chup Ketchup and of course the infamous Chai Chipotle Q'. Armed with these spicy saucy treats, I began my journey to a traditional celebration with a saucy spin.

The ribs were a no brainer, I started with my usual seasoning with a mixture of lemon pepper, garlic powder, and kosher salt. I placed them on the grill on a low heat with the bone side down and allowed to slowly cook until about half done, then turned the meat side down and brushed a fair amount of the Chipotle Q' on and allowed to cook for about 7 minutes. Turning them back over to the bone side down, I applied a heavy layer of the Chipotle Q' sauce on the meat side and turn the heat a little lower and allow to cook until the ribs were done (pull at 150-155 degrees Fahrenheit). Pulling them off the grill, I let them sit for 5-10 minutes before slicing.

Without a doubt, one of my all time childhood favorite recipes is baked beans. So simple, but so finger licking (from off the plate, not the fingers...well...maybe the fingers too!) good. Simply take two 15 ounce cans of your favorite pork and beans and mix in 6 ounces Chipotle Chup, 4 ounces of yellow mustard, 2 tablespoons pancake syrup, 1 teaspoon garlic powder, 2 teaspoons onion powder, and depending on how much heat you want 2 teaspoons to 1 tablespoons of Intensity Academy Hot Cubed hot sauce. Top the beans with about a pound of bacon slices and then baked in a preheated oven at 350 degrees Fahrenheit for approximately 30 minutes or until the liquid is bubbling and the bacon is crisp around the edges.

The potato salad was the one thing that I left without any spicing up, you know I have to have something for next time! (<: But if you're interested in how I prepare my potato salad here it is. I cube about 5 pounds of russet potatoes and place in a large pot and cover with cold water, enough to cover by about 2-3 inches. I also place 3 eggs on top in order to boil the eggs at the same time. Don't allow the potatoes to come to a rapid boil just keep just below a boil for about 20 minutes. Once the potatoes are done, drain and then mince the eggs. Mix the potatoes and eggs with about 6-8 ounces of mayonnaise, 4 ounces mustard, 2 tablespoons onion powder, 1 tablespoon garlic powder, 2 teaspoons kosher salt, ½ teaspoon ground pepper, 2 teaspoon sweet pickle relish and continue to mix by hand until thoroughly blended. You should still have larger chunks of potato when finished.

Dolce Debbie's ribs

After a day full of cooking and eating, the neighborhood agreed that the new saucy twist to the classics was a definite keeper! So, thank you Saucy Queen for all the advice and sauces, we now have a new set of saucy traditions for our Memorial Day!

Buon Appetito Y'all


(FTC Disclosure: Intensity Academy has on occasion provided product to Dolce Debbie at no charge)

Apr 30

It's Not just For Diets Anymore!

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Everybody raise their hand if you’ve used I Can’t Believe It’s Not Butter. I’m pretty sure you just raised your hand, didn’t you? Well, like most of you I also have used ICBINB, but typically when I was trying to cut those pesky calories and fat grams in such things as baked potatoes, toast, well, honestly that was about it. I was fortunate enough to receive an invitation to visit the Unilever test kitchen in NYC and participate in a day of learning more about this versatile product. (FTC Disclosure: Unilever paid my transportation and living expenses during the trip) Oh my goodness, was I excited with the knowledge AND recipes that I left with. First of all, as a chef, I was in what I believe to be in nirvana, every type of kitchen, tool, ingredient was at your ready. As we arrived, there was an incredible spread of scones, biscuits, cookies, jams, juices, one of the most deliciously colorful breakfast buffets I had seen. I had one of the best orange scones EVER, and to my surprise this was to be my first sampling of what you can do with ICBINB. Yes, this wonderful bread was made from “dietetic” soft spread. I couldn’t believe something this rich and delicious had ZERO trans fat, and was minuscule in its cholesterol amounts. And to even better the healthy profile I was getting vital omega-3 and omega-6 essential fats. And we all know that our bodies do not manufacture these nutrients so we have to get them into our diets.

As the day progressed with more knowledge of ICBINB I also was excited to taste various ways of serving ICBINB in everyday cooking. One of my favorites without a doubt had to be the Parmesan-Crusted Chicken & Spinach Salad. Not only were the dishes all tasty and nutritionally balanced, but VERY economical as well. Oh yeah, and did I mention they typically contain 8 or less ingredients and start to finish are around 30 minutes. What more can you ask for….a personal chef to prepare them for you? Well, that’s were I come in and that’s an entirely different blog! (<:

Jan 09

In Search of the World’s Greatest Baklava

Posted by: dolcedebbie | Comment (1)
Tagged in: Recipes


As some of you know, I am frequently a guest on the syndicated show Daytime. While I was taping my infamous Christmas Tree segment, Lindsay asked if I would be interested in coming on and making baklava. Well, of course I didn’t hesitate to say yes, it’s always so much fun hanging out with Lindsay, Cyndi, Dave, Rob, Larry, April and the whole gang. Definitely never a dull moment with them!

So, after I accepted the invitation, I realized that I had never made baklava. Kinda important to be able to know how to do something if you’re going to go onto national television to explain how to do it! Although this was going to be a segment following a story Lindsay did on Istanbul….and by the way WOW, it’s now on my list of must do’s!, but I took the opportunity to reflect on our trip to Greece that Barry and I had done while living in Italy. While in Mykonos, Barry went on a quest for the world’s best baklava. Needless to say we tasted our fair share of this decadent dessert. We actually found a little boutique café with the world’s largest variations of baklava I had ever seen, more on that later, I’m in the process of trying some variations myself. Then I remembered a couple of months ago while doing a boot camp at the Culinary Institute of America one of the dishes prepared was baklava. Then I recalled how sinfully good it was, so I went and dug into the recipes that we were sent home with. Fortunately, the baklava recipe was one that I did manage to make it home with. The Culinary's recipe is posted on Epicurious.com. Click here for the recipe, which by the way consistently gets rave reviews as the best baklava ever! It is not difficult in terms of technique, but do allow yourself about 2.5 hours to make. If you are doing this for serving guests, also allow time for it to cool, it must be served at room temperature.

If you aren’t able to watch the segment on Monday, January 11 then make sure to go their website at http://www.daytimeonline.tv/ for a recap of the show. – Debbie

Dec 22

It's A Wonderful Life

Posted by: dolcedebbie | Comment (1)
Tagged in: Recipes
Dolce Debbie makes Christmas Cookies on Daytime TV
Click here to watch me on Daytime TV!

As much as I hate to see time pass by so quickly, in my mind at least, I am always so excited for the holidays. It always seems to bring out the brighter, more loving side of people…most of us anyway! There always seems to be time to add one more lunch, coffee, or “meet-up” to our already full schedules.

This year I am very thankful to have been able to add my twitter friends to the mix! Skeptics will say that you can’t develop relationships and or friendships with people without having ever met, I BEG to differ. Not only did I meet the love of my life via a computer started relationship 13 years ago, but I have made friendships and have watched other relationships blossom, which will blossom even bigger (you know who you are…LOVE Y’ALL) but I have also made business relationships as well. In fact, if you tuned in to one of my favorite morning shows, Daytime, you will see one of the many relationships developed over this past year. I was invited to come and share one of my family’s favorite holiday traditions, Grandma Cookies. I had just had dinner with some of my friends a couple of days prior, one of them being Kim Randall. She was so sweet and had brought me one of her gorgeous hand painted ornaments that she and her Mom are making this year, KimRandall.biz, so I decided that this would be a great gift for my friends on Daytime. Well, y’all check out what happened on the show if you didn’t see it on air this morning. Don’t worry the ending was a good one! (<;

I’m off to make another round of Grandma Cookies now, they seem to disappear as soon as I make them and heaven help me if there aren’t any in this house come Christmas Eve and Christmas, so with that being said, Merry Christmas! Hope you all are as blessed as I have been this year with family, friends and of course……GREAT FOOD!!! - Debbie

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