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The chicken stuffed tomato was a delicious and fresh menu item. Jedi Chef
The chicken stuffed tomato was a delicious and fresh menu item. Jedi Chef
If you are looking for a little bit of a night out and don’t want to travel far, then I have a destination for you. Right down highway 377 on the Texas side of the red river is a little diner, called Marshals.
When we stopped in for a bite, we were greeted with warm southern hospitality, andsweettea.Forourdinner, wehadhandbreadedchicken fried steak - as big as my plate, mashed potatoes and gravy, with corn on the cob. It was so good to the last bite.
Marshals boasts about their daily specials like bacon wrapped meatloaf, and on our night, it was chicken spaghetti, with a salad and a dessert. It was our lucky night because had one serving left. It was super cheesy, full of flavor. The desert was a cream cheese-filled blueberry muffin, very worthy of the boasting.
If talking a dinner leaves you craving eggs and grits, then Marshals breakfast all day menu is right up your alley. However, breakfast wasn’t my favorite item on the menu.
One of my favorite menu items was the chicken salad stuffed tomato. It was really a cool refreshing, and healthy menu item and a five star recommend.
After dinner, we made our way up the block to Slink Shots for an evening of karaoke, and a drink. This quant little pub hosts pool tables, a custom drink menu, and music.
A rather fun night out, and if you’re still hungry the bar hosts a menu of burgers and wings. So, make your way for a date night and enjoy yourself right in your own neck of the woods.
If it is going to be a bit before you can venture out, then here is a great recipe to do at home.
Shrimp Stuffed Tomato 1-pound medium peeled cooked shrimp, chopped 1 stalk celery finely diced. ¼ cup minced fresh basil 10 Kalamata olives pitted and finely chopped. 1 medium onion, minced. 2 tablespoons reduced fat mayonnaise 1 tablespoon white-wine vinegar Pinch of freshly ground pepper 4 large ripe tomatoes, cored.
Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
Carefully hollow out the inside of each tomato using a melon baller or small spoon, To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.