The Downtowner Bar and Kitchen

Published March 3, 2017 by lanagandy


img_5583What a wonderful place to meet for breakfast, lunch, dinner or happy hour. I’ve experienced three of the four and intend on sharing this precious Gem with all of my friends. In case you were wondering, where is the The Downtower, it’s located, 308 S. Castell Ave.  It’s the old Rock Shop location. If you don’t remember, the rock shop, surely you know where the farmers market is located? The Downtowner is 2 doors to the left.
So the first time I dropped into The Downtowner I was with my Mom, it was a Sunday and the place was hoping. We only had time for one drink and look around at this amazing place but loved it.

From the outside it looks like a welcoming and cozy place and it’s just that and more. Once walking in you’re greeted by a happy wait staff. You will have a comfortable place to sit for your table or you can have a cocktail at the bar. Going forward I like to call it the diner area. It’s wide open with a two story open area where you can see into the kitchen and admire all of the hustle and bustle of the staff. Lots of laughter and clinking of glasses.
My second visit was for brunch on a Saturday afternoon after the Farmers Market. None of us were starving but after looking at the menu and seeing all of the delicious food come out of the kitchen, none of us could not order a little something.


Alright, you ready to hear about the food? A couple of girls had crab-cakes and split them. Some of the things I heard were; all crab, no filler, fresh, unbelievable and I want more.


Patty had duck eggs over easy and they couldn’t have been more fresh.


I order simple, avocado toast, eggs and bacon. It was perfect and I would like to have it every morning for breakfast.img_5586 We all had an amazing time and we’ll be going back often to explore the menu.

The menu changes frequently so some of the items that I have mentioned may not be on the menu any longer because of them being seasonal but I’m sure they will have something to meet your liking.
So onto my third visit, my friend Kelly took me to celebrate National Margarita Day. Well of course we had to both have a hand crafted margarita made from a friend Michael. They were refreshing and delicious.
I ordered the Grilled Chicken Sandwich. Oh my, it was fantastic and I ate the whole thing. I would suggest it to anyone. It was served on a bun from Uwe’s Bakery with cheddar, bacon Dijon mustard, lettuce, tomato, onion and Lattice chips that rock!

Kelly ordered the Steak Sandwich and this is exactly what he had to say about it! “The Certified Angus Beef steak sandwich I ordered medium was cooked to a perfectly acceptable desired texture & taste with the accompanying American cheese melting over the sides of a bread bun from Uwe’s bakery was delicious and highly recommendable. Coupled with spinach toppings and a few thin slices of purple onion with a side of health proportions of warm lattice fries ~ prove to be the delectable delight I was looking for as a light lunch. Good atmosphere with a vigilant waiter never leaving my water glass empty, my delightful lunch partner and I  decided it was a surely a place we would return to in the not so distance future (especially to try the fried chicken being placed in front of a welcoming guest as we departed to out next destination).”

So this is a small fraction of what you can expect from The Downtowner. These folks are considerate and are promoting Central Texas economy and our farmers. You will be guaranteed to have the freshest local cuisine ever.
The menu consists of creative appetizers, unique dishes from pulled pork and eggs, 44 Farm cheese Burgers, Quail many ways,  cheese boards with local cheeses and Jamon Iberico, Fried Chicken and Biscuits made fresh daily, salads and so much more. Oh, I gently touched on it but the full bar will make you anything hand-crafted your little heart desires.

New Braunfels is coming alive down town with fabulous restaurants and The Downtowner is where I suggest you start with your adventures.
Thanks for reading, sharing and following.
Lana Gandy with “What’s on Your Stove?”
Remember, home is where the heart is and the kitchen is its soul!


Published November 18, 2016 by lanagandy

It seems like Lobster Mac n Cheese is the rave these days so I decided to kick it up a notch and make it simpler. Because this dish is so rich I added a spinach salad with a homemade light dressing.
Let’s get started!
I’m writing this recipe in the order to cook and prepare so that certain items have time to cool while you continue cooking.

BACON ~ topper

5 pieces of thick cut bacon
2 T. Dark brown sugar
1/2 C. Panko (original) bread crumbs
1/2 C. Hatch pepper shredded Monterey Jack cheese
1/4 C. Green onion, chopped
Preheat oven 375

On a cookie sheet, cover with foil (for easy clean up)
Place bacon on foil, drizzle Tabasco on each slice then rub with brown sugar.

Place in oven for about 7 minutes. Keep an eye on it. You want it crispy but not burnt. remove from over and immediately remove from foil.


If not it will stick and make it almost impossible to remove. Let cool. Once cool, crumble.
In a bowl, add bacon, bread crumbs, green onion and cheese. Mix together and set aside.

Time to get started on your pasta. You can use whatever type of pasta you like, I used Vesuvio from Italy because it is a bronze cut and holds onto sauces very well. Follow the cooking directions on the package. Once it is done, not over done because you are still going to bake it, drain and rinse to stop the cooking. Set aside.

3 Lobster tails
1/4 C. Dry white wine
4 T. Butter
5 Cloves garlic, chopped (it may sound like a lot, but I promise, it won’t be)
Black pepper
Remove lobster from shell. Be careful not to cut the meat. I cut the top to tail then turn it over and cut from the top to tail. Careful remove shell from meat. Rinse off and pat dry.

Add 1 T. of butter to each tail and cover with chopped garlic. Season with black pepper.
In a large skillet add wine and 1 T. butter. Over medium high heat let cook down half way. Add seasoned lobster, cook 3 minutes each side. Remove lobster and save wine broth. Let lobster cool, then chop into 1/4 inch pieces.


1 jar ORTI di CALABRIA, Alfredo Mascarpone with Champignon & Portcini Mushroom Sauce
1 jar HEB Creamy Alfredo
1 Cup Half and Half
3 C. Hatch Pepper Cheese (Monterey Jack Cheese)
Black pepper
Cooked meat of 3 lobster tails
Wine sauce (left over from cooking lobster)
Cooked pasta
In a large pot, I used the same one I boiled pasta.
Add Alfredo Mascrapone, HEB Creamy Alfredo, Half and Half and wine sauce. Bring to a low simmer.


Add cheese, stir. Add pasta, stir. Add lobster meat, stir. Season with black pepper.

In oven save Ramekins or bowls, scoop lobster mac mixture into each bowl. Should be 6 to 8 servings depending on if this is a main course or side dish.

Don’t fill all the way to the top of the bowl because you need to save room for the bacon topper.
Top off each mac bowl with the bacon topper.


Place in a 350 degree oven for 15 minutes. Turn oven to broil and continue cooking for 1 to 2 minutes, until lightly brown. Remove from oven and let sit for a couple of minutes.

Time to make your beautiful tasty salad.

3 C. Chopped spinach
2 Lemom~cucumbers, chopped
1 avocado, chopped
1 handful grape tomatoes, sliced
2 T. Red onion, chopped
2 T. Lemon-olive oil
2 T. Sweet Pomegranate vinegar
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. sea salt
1/4 t. fresh black pepper.
Whisk all ingredients together. Pour over spinach and toss. Add veggies, toss and serve.

When serving your dinner, please be sure and tell your guest that bowl is still warm.

This meal is rich, delicious and super comfort food. Mom said it was one of the best I’ve ever made. 🙂
I hope you will save it!
Be sure and comment, share and enjoy.
Thanks for reading and following.
Lana Gandy with “What’s on Your Stove?”
Remember, home is where the heart is and the kitchen is its soul!


Published August 31, 2016 by lanagandy

September 1, 2016 5 PM – 9 PM

The day has come for all types of family fun! Right here in New Braunfels, Texas at Gruene Outpost River Lodge, 1273 River Terrance. This will be the second adventure for this festival, the first one was such a huge success that they are doing it again. A very large time was had by all and the second time around is looking like it’s going to be even more fun.

Live music, 4 food trucks, Nikki G’s fashion truck, a bouncy house and so much more under the stars with the Guadalupe river flowing by with a cool breeze.
All in one event you can choose between BBQ, Cajun craw dads, Texas poor boys, shaved ice and Creation catering. You can byob or they will have a soft drink, wine and beer truck too.

This event will take care of your Thursday evening “what do I make for dinner?” blues. It will give you a great excuse to get out of the house and have some fun with the kids. If you are running between band practice and football games, swing by and pick up your delicious food truck food to go.

Bring a chair or blanket, a big appetite, your family and friends and get set for a lovely evening of FUN, FUN, FUN!!



Thanks for reading, following and SHARING.
See you tomorrow for some really great food, live music and family fun.
Lana Gandy with “What’s on Your Stove?”
Remember, home is where the heart is and the kitchen is its soul!


Published August 26, 2016 by lanagandy

Home is where the heart is and the kitchen is its soul!

Judy Woolsey Neil hosts this event almost every Wednesday, it could be a party of 5 to 25 depending on everyone’s schedule. Judy is one of the best cooks I’ve ever met in my life, and this day I was lucky enough to be her sous chef. She gave me so many inside hints on how to make bread, casseroles, and basically how to throw a great dinner party. One of the coolest things that they do, I noticed, is a cute little jar with a blue ribbon. Through out the evening people add money. Finally I had to ask, “What’s going on with the jar?” Because Judy always cooks and usually won’t let anyone bring anything, they have an appreciation fund that goes to some of the food costs. It’s just a little something to say THANKS for being the spectacular host you are and holding this family together!

Judy got a head start on me. Before I arrived to be her assistant, she had already made the decadent Italian Cream Cake and the mouth watering Chicken Enchiladas, but I did get the recipes for all of you.


Onto the bread, you don’t have to have a bread mixer to make this bread, but it sure makes it easier. Judy’s bread bible is “The Bread Baker’s Apprentice”.


This is her go to recipe for loafs, muffins and several different breads. Starting with Variation #1 but make the changes to Variation #2.



This bread is made with lots of love and does take some time but it’s so worth it. I suggestion printing the recipes for your future use.
The main course was “Shrimp Fettuccine”, it was craw-fish but she changed it to shrimp. Crazy as it sounds, this recipe calls for margarine, not butter but apparently it makes the recipe.

As you can see by the recipe card, it’s been around for years. Really no modifications except exchanging craw-fish for shrimp.

Besides all of these delicious recipes to share with you, the main purpose of this blog is to gather your family and friends together for wonderful food and fellowship. If you can do it once a week that would be fabulous, it brings everyone together and offers so much love.


Thanks for reading, following and sharing.
Lana Gandy with “What’s on Your Stove?”
Remember, home is where the heart is and the kitchen is its soul!


Published July 14, 2016 by lanagandy

Many of you may know Gennaro’s from Canyon Lake, well we finally have a location here in New Braunfels. 1304 E. Common St. The doors opened in May and it has been a huge success. Gennaro’s is authentic Italian food past on for many generations from southern Italian coast of Napoli.
Gennaro’s accommodated 15 friends and family in our own personal room and for a good reason. We had a blast with mustaches, hats and so much laughter. I’m sure after all was said and done, they were thankful they gave us our private room!

The food was absolutely amazing to say the least. We all had different entrees and everyone was tickle pink with what they ordered. Gennaro’s offers something for everyone and it’s all fresh to order. Here are some of the food photos that range from Lamb meatballs, Lobster ravioli, crab cakes, lasagna and many more. These photos should make you want to get to Gennaro’s ASAP.

I highly suggest you grab a date, your family and friends and get over there. Gennaro’s is open for lunch and dinner Tuesday through Sunday.
Thanks Gennaro’s for making my birthday fabulous and our server was the bomb, she kept up with all of us and was part of our party!

Thanks for reading, following and sharing.
Lana Gandy with “What’s on Your Stove?”
Remember, home is where the heart is and the kitchen is its soul!


Published July 14, 2016 by lanagandy

This is sort of like a sandwich and salad but with BACON. I’ve been seeing lots of fun recipes many of you have shown interest in so I decided to be your test kitchen. Here’s how bacon gets healthy. First instead of using bread I used romaine lettuce for the sandwich and the salad is delicious veggies with a sprinkle of everyone’s favorite, bacon. I also made avocado dressing for both that I’m totally in love with, its spicy, creamy and refreshing.
Let’s get started with the dressing first. Did you know Avocados contain almost no sugar or starch? Up to a third of their makeup is healthy oil ~ the kind containing monounsaturated fats (considered good fats). This gives them their satisfying texture, and leaves us feeling full and energized.

1 large avocado
4 garlic cloves
1/2 jalapeno de-seeded
1 lime juiced
3 T. cilantro
3 T. olive oil
2 T. water
1 T. mayonnaise
salt and pepper
Mix everything into a blender, blend till creamy.


Next will be the Pasta BLT. I suggest cooking a pound of pepper bacon because you will be using all of it for both recipes coming up.

8 pieces of peppered bacon
Bow tie pasta cook as directed on package
1 head of romaine lettuce
1/4 cup chopped red onion
2 garlic cloves, minced
1/2 cup chopped tomatoes
In a medium sauce pan bring salted water to a boil. Prepare pasta as directed on package. Drain pasta and toss with a 1/4 cup of the avocado dressing. Set aside.

Line a baking sheet with foil and place your bacon. Bake at 350 for about 30 minutes.


Baking bacon is much cleaner, and you don’t have to touch it till its done and golden brown. Remove from oven and place on paper towels to drain. Chop about 1/2 pound and reserve the other half for the next recipe, Bacon Wraps.

Add chopped lettuce, red onion, garlic, tomatoes and bacon to pasta and toss.
Set aside and now it’s time for the next recipe.

One head Romaine lettuce, cut the end off and wash each leaf and pat dry.

Spread one tablespoon of the avocado dressing to one piece of lettuce, add 2 pieces of pepper bacon, red onion, tomato and sliced avocado.
Time to plate your HEALTHY BACON dinner. Bacon pasta salad, Bacon lettuce wrap served with a side of corn chips.

Enjoy! All of it turned out delicious. If you have any recipes that you would like for me to be your text kitchen, send them my way and I’ll do my best to work on it.
Thanks for reading, following and sharing.
Remember, home is where the heart is and the kitchen is its soul.
Lana Gandy with “What’s on Your Stove?”

Rainbow Swiss Chard, Mushroom and Artichoke Casserole

Published May 15, 2016 by lanagandy

Started the day off at our New Braunfels Farmers Market to pick up some fresh veggies.

Getting ready to go to a dinner party and I’m in charge of bringing a vegetable casserole so I thought I’d introduce you to one of the best. The guest won’t have a clue how healthy this is because it’s so delicious. I was given this recipe by a friend, it’s from Dr. Fuhrman but I changed it up a bunch. The main thing I did was, his recipe called for 2 cups chopped kale and I used 5 cups chopped Rainbow Swiss Chard. It cooks down quicker and isn’t as tough as kale and some people don’t like the texture of kale. I feel like you are getting more nutrients with 5 cups of the chard more than the 2 cups of kale. I also changed a few other things that I think make it even more WOW for a dinner party.
Check it out. I hope you save it and make it soon. Share it too.
Rainbow Swiss Chard, Mushroom and Artichoke Casserole.

1 cup raw cashews (6.25 oz bag)
1 1/2 cup almond milk
1 T. spicy brown mustard
2 t. miso (oriental section)
2 1/2 T. nutritional yeast (health food store, flavor bomb)
4 cloves garlic
2 T. lemon juice (1 whole lemon)
1 t. fresh cracked black pepper
2 cups small broccoli florets
2 cups chopped mushrooms
1 cup cooked or frozen, thawed artichoke hearts, chopped
5 cups chopped (1/2 inch pieces) rainbow swiss chard
2 t. paprika
2 t. crushed red peppers
1 t. onion powder
1 t. garlic powder
1 1/4 cups panko bread crumbs
Preheat oven 350
In a blender make the sauce, add cashews, almond milk, mustard, miso, yeast, garlic, lemon juice and black pepper, blend till creamy.
Put the veggies in a 13X9 Pyrex dish. Toss with paprika, crushed red pepper, onion powder and garlic powder. Lightly salt the top.



Add sauce to the top then finish off with bread crumbs.

BAKE for 40 minutes on 350. Keep an eye on it to make sure the top isn’t getting too brown. If so, cover it with foil and finish baking.
ENJOY this colorful, crispy and delicious casserole as a side dish or as a fabulous dinner entree.

Thanks for reading, following and sharing.
Lana Gandy with “What’s on Your Stove?”
Remember, home is where the heart is and the kitchen is its soul!