Texas Favorites

Red, White & Blue Cheesecake Dip

My country, ’tis of thee, sweet land of liberty, of thee I sing….

Arguably my favorite holiday, since a young child, has been the 4th of July!  I love the comradery of being American with thy fellow neighbor, I love the food and the smell of a lit charcoal grill and I still light up with the sound and sight of popping fire crackers and works!

Let’s also talk about the potluck’s, given everyone I’ve ever met celebrates this holiday outdoors, there is always a picnic of sorts to be had!  This “no-bake” cheesecake dip is the perfect dessert to bring with you to your 4th celebration.  It takes just minutes to prepare, can chill in a cooler if needed and will be gone as fast as it took to make!  Enjoy!

The Starting Lineup

  • 2 (8oz) blocks cream cheese, softened
  • 1 cup powdered sugar
  • 8oz tub Cool Whip, slightly thawed
  • 2 tsp vanilla extract
  • 1 Tbsp lemon juice, fresh
  • 1 cup hulled and halved strawberries
  • 1/2 cup blueberries
  • Graham crackers and vanilla wafers for dipping

*You can use low-fat cream cheese and whipped topping.  Fat-free is not recommended.

*Can be made with other fruits, color-coordinated for other celebrations or be “New York style” plain!

______________________________________________________________________________________________

Beat the softened cream cheese and powdered sugar together till smooth.  Add in the Cool Whip, vanilla extract and lemon juice; whip till just combined.  Gently fold in fresh fruit; cover and refrigerate for 45-60 minutes.

Serve with graham crackers and/or vanilla wafers for dipping.

RWBcheesecakeDip

Campfire Nachos

Back in the day, pre-kiddos, my husband and I actually went out on dates.  Like I real-deal left the house and even wore heels! …memories… That being said, one of our favorite places to go was the Yard House for extra-large beers and appetizers, my fave being their chicken nachos.  Given my current, complete “mom life” and flip flops, I still crave those crunchy, cheesy chips, but it’s not as easy to get.

Sooooo, I made my own version!  All I have to say, is that Yard House has best watch-out, because mine are just as legit.  Ok, the multi-million dollar restaurant is probably safe, they’ll just be losing my $13.95. 😉

*Absolutely buy your favorite tortilla chip, BUT for the best experience, I buy mine from our bakery.  They’re 100% fresh, crunchy, salty and thick.  Yes, normally I’d like thin chips for my salsa, but with heavy piled nachos you do NOT want your chip to break, right??  Eating nachos with utensils defeats the entire purpose, so please listen to me folks! 🙂

 

The Starting Lineup

  • 1 bag of corn tortilla chips 
  • 2 cups shredded chicken (i.e. rotisserie); you can also use ground beef or brisket
  • 1 can Borracho beans, drained
  • 1 cup enchilada sauce red, green or both (1/2+1/2 cup…which I love to do!)
  • 2+ cups cheese, shredded (fresh melts best, i.e. cheddar or jack)
  • Guacamole, Pico de Gallo, sour cream

Using a cast-iron skillet, Dutch oven or disposable foil pan, layer in 1/2 of the tortilla chips, followed by 1/2 each of the shredded chicken (or beef), beans, enchilada sauce and cheese.  Repeat the same process with another layer.

Warm the prepared nachos, until the cheese is melted and bubbly, either over your campfire, on your grill or in the oven (350 degrees).  Once the nachos are heated through, remove and top with a scoop each of the guacamole, Pico de Gallo and sour cream.  Serve warm.

**If preparing on the campfire or grill, you can loosely cover with foil to speed up the cooking time.

CampfireNachos2.jpeg

CampfireNachos3

Spicy Crab Cake BLT’s

We’ve all heard me ramble on about my love affair with the simple BLT sandwich and it’s no secret that my cuisine of choice is Mexican.  What one may not know is that when I enter any restaurant, I go straight to their seafood options!

So when I saw our local grocer had lump crabmeat on sale, it was on!!!  The sweetness of crab goes wonderfully with a bit of Mexican inspired heat, and please tweak the spiciness level to your liking.  Just remember, don’t go too overboard since the crab is the star of this sandwich!

Oh yeah…and bacon. xoxo

The Starting Lineup

  • 1 lb lump crabmeat, pick over to remove any broken shell
  • 2 Tbsp mayonnaise
  • 1 large egg, beaten
  • 1/2 cup Panko bread crumbs
  • 1/4 cup chopped scallions
  • 1 finely minced jalapeno, seeded (optional)
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • a couple dashes of Mexican hot sauce
  • Pinch of salt 

Breading

  • 1 cup Panko bread crumbs
  • 1 tsp cumin
  • 4 Tbsp olive oil

Assemble

  • Thick slices Texas toast or bakery rolls, lightly toasted
  • Bacon, cooked crisp
  • Beefsteak tomatoes, sliced
  • Romaine or iceberg lettuce
  • Spicy mayo (whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 minced chipotles from can of ‘chipotles in adobo’ and juice of 1 lime)

 

Crab Cakes:  In a large bowl, mix together the crab meat, mayonnaise, beaten egg, Panko, scallions, jalapeno (optional), lime juice, cilantro, hot sauce and salt.

Breading:  Gently form the mixture into about 8 (1/2-3/4th inch) patties and then fully coat in the Panko/cumin bread crumbs.  Set on a platter and refrigerate for 25-30 minutes to firm up.

Fry:  In a large nonstick skillet, heat the oil to medium-high.  Fry 2-3 crab cakes at a time until a golden brown crust appears on each side.  About 3-4 minutes per side.

To Serve:  For each sandwich, smear a tablespoon of the chipotle mayo on each slice of the lightly toasted bread or a split roll.  Next layer on the lettuce, tomato slices, spicy crab cake(s) and crisp bacon.  Top with remaining dressed bread slice and serve!  Enjoy!

SpicyCBLT

 

Michelada Pops

After a fun-filled weekend, we love to wake up with a “hair of the dog” sort of beverage.  Often, those are either a Mimosa or Bloody Mary, the Midwest inspired Red Beer or a south of the border, Michelada.  Now, like many first-world-problems, we sure do not  want our drink getting warm, so how do we keep it cool???…..

A Michelada (Spanish pronunciation: [mitʃeˈlaða]) is a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers.[1] It is served in a chilled, salt-rimmed glass.[2] There are numerous variations of this beverage throughout Mexico and Latin America.

We simply turn the flavors into a popsicle!  Yep!  Depending on your cocktail of choice, mix all of your non-alcoholic ingredients into your mold and freeze overnight.  Once you awake and need that oh so special beverage, you simply add your frozen delight to your seasoned beer and it keeps it ice cold and never dilutes the flavor, only enhances!

*If popsicle molds are not readily available, feel free to use an ice cube tray and add a few frozen cubes to each glass of lager.

**Another easy variation, is making popsicles/icecubes with freshly squeezed orange juice and adding to a wheat beer (i.e. Hefeweizen)

https://www.wayfair.com/kitchen-tabletop/pdp/fox-run-brands-frozen-ice-pop-maker-fru1290.html

The Starting Lineup

  • 2 1/2 cups Clamato juice
  • 2 limes, juiced
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • A few dashes of hot sauce (i.e. Tabasco)
  • 2 tsp Tajin seasoning spice (a chile-lime-salt blend)
  • 2 tsp horseradish
  • “popsicle molds or ice cube trays)

Serve:

  • 6-8 bottles of light Mexican beer
  • Limes wedges
  • Tajin seasoning
  • Frosted pint glasses

In a large, glass measuring bowl with a spout, whisk all 7 ingredients together until combined (NOT the “serve” ingredients).

Carefully pour into popsicle molds and place in the freezer for 8 hours, or overnight.

To serve, squeeze a lime wedge around the rim of each frosted pint glasses and dip into Tajin seasoning.  Pour the beer 3/4th of the way into each pint and drop the popsicle, stick side up, into each glass.  Serve immediately.

*Again, if popsicle molds aren’t available, feel free to use an ice cube tray and add a few to each glass of lager.  Another variation, is fresh frozen orange juice with a wheat beer (i.e. Hefeweizen)

Michelada2

Southwest Succotash

Ah, good ol’ succotash!  An American classic that has been served on supper tables for decades and, for some reason, is one of my favorite words to say.  Today though, we’re giving the southern staple quite a southwestern twist!  The added ingredients of avocado, black beans and jalapeno are balanced out with a tangy and sweet vinaigrette.  Now, by all means, please add in the original versions most popular ingredient, lima beans (I really do like them).  Though, I suppose they can be optional and given there are still beans in the mix, no one will be the wiser…

 

The Starting Lineup

  • 2 cups cooked/grilled corn, fresh or frozen *grilled fresh is ideal
  • 2 avocados, cut into 1/2″ cubs
  • 1 pint cherry tomatoes, halved
  • 1/2 cup finely diced red onion
  • 1 cup black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and finely chopped 
  • 1/2 cup frozen, thawed lima beans (optional)

Vinaigrette

  • 3 Tablespoons extra virgin olive oil
  • Juice of 1 fresh lime, plus zest
  • 2 Tablespoons honey
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt and pepper, each or to taste

 

In a large bowl, combine the prepared vegetables and beans.  In a small separate bowl, whisk together the vinaigrette ingredients.  Make sure to taste for seasoning (i.e. more salt? pepper?  Maybe an added tablespoon of honey?)

Pour the dressing over the corn salad, toss to coat and chill in the refrigerator for 1-2 hours.  Serving suggestion:  Plate under grilled chicken, steak or fish or serve with tortilla chips.

SouthwestSuccotash

Pink Lemonade Icebox Pie

Well Spring has sprung and Easter is just around the corner…one more week, friends!  If you’re anything like me, you are already coming up with your Easter day menu and may be at a loss come the dessert.  Whelp, I am here to help!!

This pie is like a cheesecake decided to hook up with gelato and had an amazing baby; producing the most tangy, sweet and silky glass of ice cold pink lemonade you’ve ever had!  It will certainly transport you back to your childhood with it’s refreshing flavor and that beautiful pink hue is fabulous for a Springtime sweet!

*Feel free to substitute regular lemonade or even orange juice concentrate if desired.  The OJ will be rich, but similar to a creamsicle. 

*Must be frozen, in my opinion, the refrigerator just won’t firm it up enough.  It also thaws quite quick, so no need to leave out on counter for long.

The Starting Lineup

  • 1 (9-inch) premade graham cracker crust
  • 1 (8oz) package cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/2 of a (12oz) can frozen pink lemonade concentrate, slightly thawed
  • 1-1/2 cups Cool Whip (appx 1/2 of an 8 oz container)
  • 3-4 drops red food coloring (optional)

In a large bowl, beat the softened cream cheese with an electric hand mixer (or stand mixer) on medium-high until fluffy.  Slowly, beat in the sweetened condensed milk, lemonade concentrate and food coloring (optional) until combined.

With a rubber spatula, gently fold in the whipped topping and then pour into your prepared pie crust.  Freeze for 4-6 hours or overnight (you can place saran wrap overtop).  To serve:  Let thaw for 5 minutes, slice and garnish with extra lemon slices if desired.  Enjoy! xo

 

pinklemonadepie.jpg

*Thank you to Granbury’s incredible photographer, Shad Ramsey, for the fantastic photos.

 

 

Bourbon Pecan Pork Tenderloin

This pork tenderloin recipe will be the show stopping centerpiece at your next dinner and honestly, it doesn’t take too much effort!  I gave it a bit of Southern flair, with the addition of pecans and bourbon, and I’m sure I made all the lower states proud!  Your taste buds with have texture, flavor and nuttiness from the spiced pecan crust and the sauce brightens the entire dish with tang and color!

Please feel free to try this out for Easter or even a Mother’s Day brunch or dinner.  The flavors are also great on chicken, ham or pork chops!  You really can’t go wrong. xoxo

*If concerned about the sauce, alcohol does cook way down annnddd even my 6 year old asked for “more gravy”; it’s not too strong! 🙂

*I bought chopped pecans and then added them to a large Ziploc bag and gently “smashed” them with a heavy bottomed pan.  You can also use a food processor, just be careful not to pulse too much, or you’ll have yourself a paste similar to peanut butter and zero texture ;).

*All ovens heat a bit differently, so please check the internal temp to ensure it is cooked to your liking.

The Starting Lineup

Pecan Pork Tenderloin

  • 1 lb pork tenderloin, any silver skin removed
  • 3 Tbsp Dijon mustard
  • 1 cup Pecan, almost ground
  • 1 tsp thyme
  • 1/2 tsp cayenne pepper
  • kosher salt & pepper, to taste

Bourbon Dijon Sauce “Gravy”

  • 3/4 cup chicken broth
  • 3 Tbsp bourbon 
  • 1 Tbsp cornstarch
  • 2 Tbsp dark brown sugar
  • 1 Tbsp Worcestershire sauce
  • 2 tsp soy sauce, low sodium
  • 1/4 cup Dijon mustard
  • 3 Tbsp butter, cubed
  • Pinch of kosher salt

Preheat your oven to 350 degrees and line a baking sheet/dish with foil and spray with non-stick.

In a small bowl, combine the crushed pecans, thyme, cayenne, salt and pepper.  Liberally rub the 3 tablespoons of Dijon mustard all over the outside of the pork and then coat the tenderloin with the seasoned pecans, as it will stick to the mustard.  Pack it on there!

Transfer to the preheated oven and bake for 50-60 minutes, uncovered, or until a meat thermometer registers at least 140 degrees.  **Though we prefer no pink in ours and I register about 155 degrees for an all white, no pink center.  Remove from oven, tent with foil and allow to rest for 5 minutes.

While the pork is resting, in a small saucepan, combine the chicken broth, bourbon and cornstarch.  Whisk and bring to a boil.  Reduce to medium-low heat and whisk in the dark brown sugar, Worcestershire, soy sauce, Dijon mustard, pinch of salt and the butter until smooth and coats the back of a spoon.

Serve the sliced Pecan Pork Tenderloin over warm, buttery mashed potatoes and a hefty drizzle of the slightly sweet and tangy Bourbon Dijon Sauce over top, enjoy!

PecanPork

 

%d bloggers like this: