The hosts of the H-E-B Backyard Kitchen are Charlotte Samuel and Scott Tompkins. Chef Charlotte Samuel, MSH-E-B Culinary NutritionistGood food delights the palate with the perfect amount of seasoning, personality and charm. Charlotte is a native Texan and holds a Bachelor's Degree in Culinary Nutrition from Johnson & Wales University and received her Master’s in Nutrition from Texas State. Look for her online at heb.com/recipes and be sure to try her recipes featured in My H-E-B Texas Life magazine. Scott now does everything from recipe design and testing to product development at H-E-B.

SAN ANTONIO – Get the full recipe and add ingredients to your H-E-B shopping list here.

Published: May 25, 2017, 8:38 amGet the full recipe and add ingredients to your H-E-B shopping list here.

SAN ANTONIO – Get the full recipe and add ingredients to your H-E-B shopping list here.

In a small bowl, combine olive oil with garlic, coriander, orange and lemon zests and juices. Season to taste as needed and allow to sit while preparing salad. In a large bowl, combine couscous, garbanzo beans, dried apricots, green onion, radishes, and parsley. Chef’s Note: Maftoul Salad can also contain a little cinnamon and dried cherry. Get the nutritional information of the recipe and add ingredients to your H-E-B shopping list here!

Skeleton Bones with Boo FonduePrep Time Minutes: 20 Cook Time Minutes: 30Ingredients:6 Chebe Frozen Breadsticks1 egg white, beaten1 Tbsp H-E-B Parmesan Cheese1/2 Tsp dried basil leaves14 Oz H-E-B Traditional Pizza Sauce, heated1 1/2 cup(s) H-E-B Select Ingredients Whole Milk1 garlic clove, smashed16 Oz H-E-B Cream Cheese, cubed1 cup(s) H-E-B Parmesan cheese, shredded1/2 cup(s) H-E-B Fancy Shredded SwissInstructions:Breadsticks preparation:Heat oven to 375 deg. Fondue preparation:Combine milk, garlic clove, and cream cheese in a saucepan over low heat. Add the parmesan cheese and stir until heated through. Remove the garlic clove. Servings: 6NutritionalsServing Weight (g): 262Calories: 550Fat (g): 41Saturated Fat (g): 25Cholesterol (mg): 125Sodium (mg): 1230Carbohydrates (g): 22Fiber (g): 1Sugar (g): 11Protein (g): 28Click here for more halloween treat ideas!

Roast the potatoes for 15 to 20 minutes or until tender and brown. remove from oven and set side. of bacon fat in skillet. Chop bacon and set aside. Heat same skillet over medium heat and add bacon fat and onions.

Published: May 10, 2016, 11:59 amProsciutto and Melon GrinderPrep Time: 20 min. Ingredients:3 oz prosciutto, julienned3 cup(s) arugula2 tbsp Ottavio Olive Oil, divided1/4 cup(s) Parmesan cheese, grated1 cup(s) cantaloupe, sliced thin1 cup(s) honeydew melon, thinly sliced1 French Baguette Bread1 tbsp Central Market 4 Leaf Aged Balsamic VinegarInstructions:Combine prosciutto, arugula, half of olive oil and Parmesan cheese in a bowl. Drizzle remaining olive oil and balsamic vinegar on the cut sides of the baquette. Add layers of cantaloupe and honeydew melon then stuff the prosciutto and arugula mixture on top. Servings: 2Nutritionals:Serving Weight (g): 327Calories: 450Fat (g): 22Saturated Fat (g): 5Cholesterol (mg): 50Sodium (mg): 1490Carbohydrates (g): 44Fiber (g): 2Sugar (g): 15Protein (g): 21For more great ideas from HEB, Click Here.

Flyin' Saucy Buffalo SlidersPrep Time: 20 min. Ingredients:2 Lb thinly sliced chicken breast1/4 cup(s) H-E-B Flyin' Saucy Wing Sauce1 tbsp Dijon mustard1 cup(s) buttermilk12 fl oz Free Tail Soul Doubt IPA1/4 cup(s) blue cheese crumbles1/2 cup(s) sour cream1/2 cup(s) buttermilk1 clove garlic1 shallot, peeled and roughly chopped12 slider buns2 cup(s) shredded lettuce1 cup(s) tomatoes, choppedInstructions:Preheat grill to 375°F. In a large bowl combine chicken, Flyin Saucy Wing sauce, and Soul Doubt IPA. Meanwhile, combine blue cheese, sour cream, Dijon, garlic, shallot, and buttermilk together. Remove the chicken from the grill and slice into thin strips.

Steak and Potato SaladPrep time: 15 minutes Cook time: 30 minutesIngredients1 lbs. In a food processor combine the sour cream, blue cheese and shallots together with a pinch of salt and pepper. On a plate season your steaks with salt and pepper and allow then to sit at room temperature for 20min before cooking. Allow steaks to rest before slicing thin and assembling your salad. Recommended Wine Selection: Sessi - SyrahClick here to see more grilling recipes and ideas from HEB.

Cookie Butter Stuffed French ToastPrep time: 20 minutes Cook time: 10 minutesINGREDIENTS1 cup HEB Cookie Butter1 loaf HEB Bare bread, white or wheat. cream cheese, softened. cinnamonAs needed HEB Organics Maple syrup, for topping½ stick Butter for cooking the French toastINSTRUCTIONS1. Dip the stuffed bread into your custard mixture on both sides then cook them in a large non-stick skillet with the butter, cook on both sides until browned, remove to a plate and drizzle with maple syrup. Perfect Wine Pairing: Mionetto Cuvee Rose 1887Click here to see more grilling recipes and ideas from HEB.

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Grilled Chicken Paillard with Charred BroccoliniPrep time: 15 minutes Cook time: 15 minutesINGREDIENTS2-4 ea. thinly sliced Chicken Breasts1 tbsp fresh Garlic, minced1 tbsp fresh Parsley1 tbsp lemon Zest1 lbs broccolini2 Tbsp ottavio Extra Virgin Olive OilRed Chili Flakes as neededSalt and pepper to tasteINSTRUCTIONS1. In a large Ziploc bag combine the chicken breasts, lemon zest, olive oil, and garlic together. Season chicken breasts liberally with salt and pepper and discard the marinating liquid. Grill chicken for 2-4 min per side (for thin sliced chicken breasts) or until internal temp reaches 165F4.