Contact The Cooking Lady

The Cooking Lady

Send us a note!

Ann’s Bleu

To Watch
Click Here

I love my parents for so many different reasons. There’s all the obvious reasons we love our parents, but then there are the not so obvious ones. They’re often the small things they did for us when we were kids – a trip somewhere, a few simple words of guidance, maybe a little gift -  that then shape who we become.

Ann Hollowell's Chicken Cordon Bleu Made on The Cooking LadyWhen I was about 12-years-old my parents took me to the HemisFair in San Antonio, Texas. We got there and they said, “Here’s your money, go eat!” And what a world they opened up for me… I went into the French Country Kitchen and ate French Onion Soup, and crab meat, and caviar for the first time. That was the day I became aware of the wonderful world, and the food that fills its kitchens, and how different that food can be, and how delicious!

Ann Hollowell's Roasted New Potatoes from The Cooking LadyBoth my parents are good cooks – my Dad just likes you to name everything after him: Daddy’s Chicken, Daddy’s Mexican Cornbread, Daddy’s Coffee (it gets so bad, sometimes it’s Daddy’s Glass of Milk.) This Chicken Cordon Bleu recipe is one of Daddy’s favorites. I love that it has that French influence because it takes me right back to that HemisFair. And, it reminds me of my parents and how grateful I am for that day when they gave me the seed money to start my food adventure.

Ann Hollowell's Sauteed Spinach made on The Cooking LadyRecipes:

Chicken Cordon Bleu

Sauteed Spinach

Roasted New Potatoes

Berries and Sorbet

 

 

avatar

Your name

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

latest news

Eggs in a Hole

Posted on Friday, 13th June, 2014

Ingredients 2 slices bread, any type, nice and firm 2 eggs Salt and pepper to taste Tabasco Honey, syrup, or jelly to taste What to Do Using a cookie cutter, cut a hole in center of each slice of bread, large enough to hold an egg. In a skillet on medium high heat, melt some […]

Testimonials

Posted on Friday, 1st July, 2011

I’m a retired caterer and it takes a lot to get my attention and make me sit still for a solid thirty minutes watching someone else cook, but Ann has a wonderfully pleasant voice and demeanor.  So happy to have seen this program and hope to see more of her and her simple and what […]

follow me

twitter facebook

Ann Hollowell – The Cooking Lady - Copyright © 2009 - Eclectic Theme by Your Inspiration Web - Powered by WordPress