Texas Favorites

Puff Pastry Pecan Rolls with Bacon Caramel

These sticky buns are quite the guilty pleasure and one that needs to be taken advantage of!  They’re sweet, salty, and unlike your typical breakfast bun, these are made with puff pastry which gives a light and airy crunch to them, a la Baklava!  Plus, they have baaccooonnn!!  To answer the old age question, nothing, I repeat nothing, is better than bacon!

*Make sure to serve fresh and warm as the caramel will harden.  You can reheat them.

**These can also be made using your standard dough recipe for an equally delicious and softer bun!

***They’re also great as dessert with a scoop of vanilla ice cream.

The Starting Lineup

  • 1 lb bacon + grease
  • 1-1/2 cups light brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 4 Tablespoons unsalted butter
  • 1 (17.5oz) package puff pastry (freezer aisle)
  • 1 Tablespoon cinnamon
  • 1 1/2 cup pecans

Preheat the oven to 400 degrees.  Place a 12-cup muffin tin on a baking sheet lined with parchment paper.

Cook the bacon slices until almost crispy, but not quite done.  Remove the bacon to a paper towel-lined plate.  Pour the bacon fat into a small pot.  Once the bacon is cool, crumble into small pieces.

Place the pot of bacon grease over medium-low heat.  Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes (the mixture will look granular).  Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble.  Once the syrup comes together, add the cream and kosher salt.  Remove from the heat and whisk until all of the cream is incorporated.  Reserve until ready to use.

Melt the butter in a small saucepan over medium-low heat.  Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge.  Generously brush the sheets with the melted butter.  Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl.  Sprinkle the sugar mixture evenly over the buttered sheets.  Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry.  Gently press the bacon and nuts into the sugar mixture with your palms.  Roll the pastry away from you, forming 2 tight logs.  Use a serrated knife to cut each log into 6 equal pieces.

Pour 1 Tablespoon of the caramel into each muffin cup.  Sprinkle with 1 Tablespoon each crumbled bacon and chopped pecans.  Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.

Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes.  Work quickly to release the sides of the buns from the muffin cups, using a small knife, as if you wait they will stick.  Carefully invert the muffin tin onto another baking sheet/serving tray.  Spoon any caramel that remains in the muffin tin over the buns.  Serve immediately.

PecanPuffPastry

 

Apple Butter Cheddar Waffles

Since I just don’t know how to leave things alone and feel the need to always one-up myself, I decided to tackle the typical Sunday brunch waffle.  While the standard homemade waffle is good, if not great as is, I thought to make it spectacular!

All the flavors I put together compliment each other perfectly.  Nothing overpowers the other and they come together in a slightly sweet and savory way.  Also that apple butter maple syrup at the end is so good it could be eaten off a shoe!  …or perhaps over ice cream or a slice of pie. 😉

The Starting Lineup

  • 2 cups All-Purpose flour
  • 1/4 cup brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon each apple pie spice & cinnamon
  • 1/4 teaspoon salt
  • 1-1/4 cup milk
  • 1/2 cup apple butter
  • 1-1/2 cup shredded sharp cheddar 
  • 2 eggs
  • 2 Tablespoons vegetable oil
  • *Combine and warm equal parts pure maple syrup with the apple butter to drizzle overtop.

Preheat your waffle iron to its medium setting.

In a large bowl whisk together the flour, brown sugar, baking powder, spices and salt.

In another bowl whisk together the milk, apple butter, shredded cheddar, eggs and vegetable oil.  Pour the liquid mixture into the dry mixture and stir/fold to combine.

Spray the waffle iron with nonstick cooking spray and spoon the batter onto the heated griddle.  Close and cook according to your waffle iron’s instructions.

Serve the waffles with the warmed apple butter syrup, enjoy!

CheddarAppleButterWaffles

Peanut Butter & Jelly Pie

Our favorite nostalgic sandwich has been turned into our family favorite pie, no matter the age!  These classic flavors go together like…well, you know 😉  Now that Fall is approaching (c’mon my favorite season, we have mere weeks until the 21st and this weather needs to cooperate with that!), I’ve been craving those rich, warm flavors.  Given the heat just won’t break, what’s better than a chilled, comforting pie for dessert!

The Starting Lineup

  • 1 cup peanut butter, creamy
  • 1(8oz) block cream cheese, softened
  • 1-1/8 cup powdered sugar
  • 1(8oz) container whipped topping
  • 1(9-inch) graham cracker crust
  • 1/4 cup chopped peanuts
  • 1/3 cup grape jelly
  • 1 Tablespoon water
  • 1 Tablespoon powdered sugar

In a medium bowl, beat the cream cheese and the peanut butter until well blended and smooth.  Add the powdered sugar and beat until well blended.  Gently fold in 1-1/2 cups of the whipped topping just until combined.

Pour into the crust and spread evenly.  Spread the remaining whipped topping over the top.  Sprinkle with chopped peanuts.

Chill for a minim of two hours or overnight.

When ready to serve, whisk the jelly, water and powdered sugar together in a small saucepan.  Warm and drizzle over the pie.  Enjoy!

PeanutButterandJellyPie

Green Chile Artichoke Dip

If you haven’t realized, I like to take classic recipes and give them a bit of a spin!  The typical artichoke dip is no exception.  I took the hot, cheesy concoction and amped it up with a couple cans of green chiles and diced hot peppers.  What was usually tasty, but quite bland, now has a real kick of flavor and your guests will love the welcome change!

*IF you have any leftover, you can served warm over grilled chicken breasts and rice.

The Starting Lineup

  • 2 cans diced green chiles, (one 4oz hot, one 7oz regular)
  • 1 can quartered artichoke hearts, drained
  • 1-2 fresh jalapenos, diced (I keep seeds in)
  • 1 cup mayonnaise
  • 8oz cream cheese, softened
  • 1 cup shredded parmesan cheese

Preheat oven to 325 degrees.  Drain the artichokes and pat dry.  In a large bowl, thoroughly combine all the ingredients and transfer to an 8-inch cast iron pan (preferred, to hold in the heat) or 8×8 baking tin.

Place in the preheated oven for 25 minutes, until hot and bubbly, and then pop under the broiler till the top is a golden brown, 2-3 minutes.  Serve with tortilla chips, baguette bread or fresh veggies.

GreenChileArtichokeDip

Green Chile Chicken Pizza

I feel like I’ve been on a sort of hiatus.  I imagine that is also the definition of ‘summer’.  I now see how my kiddos summer break is relaxing for them, but in turn, means more work for me!  With only 1 week left till school begins, I’m about to be on my A-game again and can cook and RELAX.

This recipe is dedicated to the days I have my boys hollering for pizza, as I’m excited it’s a Taco Tuesday!  The best of both worlds!  Our local Texas grocer, HEB, has a yearly Hatch chile roasting event and its spectacularly delicious!!  That being said, I purchased a roasting bag full and came up with this family pleaser!  Hint: you can just as easily use the canned variety.  I just recommend to at least mix the hot and original mild variety.  Who wants a bland pizza?!

The Starting Lineup

  • 2-3 rounds pizza dough (store bought or homemade)
  • 3 chicken breasts
  • 1 small yellow onion, chopped
  • 2 poblano peppers, roasted, peeled and chopped
  • 8oz ‘hot’ hatch green chiles
  • 4oz green chiles (to top pizza with)
  • 1/3 cup chicken broth
  • 2 cloves garlic, minced
  • 1 Tablespoon cumin
  • 1 tsp smoked paprika
  • 1 teaspoon kosher salt
  • 16 oz mozzarella cheese
  • 1/2 cup cilantro, chopped (garnish)
  • 1/3 cup cotija cheese (garnish)

*Makes 2-3 medium pizzas

**Your local pizzeria will often sell you fresh pizza dough, which makes your life that much easier!

In a large pot, sauté the onion till translucent (5-7 minutes).  Add in the chicken breasts, chopped poblano peppers, 8oz green chiles, chicken broth, garlic, cumin, smoked paprika and salt.  Cover, and simmer on low for 2 hours, until chicken is cooked through.

Remove the cooked chicken, shred and set aside, reserving the chile/poblano sauce.  Allow to cool slightly and use either an immersion blender or transfer to your stand blender and combine thoroughly.

Preheat the oven to your pizza dough recipe/brand’s instruction (often 500 degrees for homemade).  If homemade, roll out your dough to roughly 12″ in diameter.  Ladle on the pureed green chile sauce and top with your shredded chicken, extra green chiles and mozzarella cheese.  Bake in the preheated oven until your crust is a golden brown and cheese is bubbling and melty!

Remove and top generously with the fresh cilantro and cotija cheese, enjoy!

GreenChilePizza

 

Red, White & Bleu Potato Salad

America the Beautiful.  Those three words are the absolute truth!  I am a proud American who absolutely loves the 4th of July.  Even as a young child, I’m not sure what it was exactly that this holiday brought me so much joy, but its always been my favorite.  No pretty, wrapped presents are involved, no Santa, no costumes and candy from door-to-door, just family, fireworks and delish food!

Now, I have quite a few potato salad recipes, but as a lover of meat n’ potatoes, I love to pair them with the unique flavor of blue cheese!  I know, I know, it’s not for everyone.  However, if you love this cheese as much as myself, than rest assured, you’ll love this alongside your steak hot off the grill!  If blue cheese isn’t your think, feel free to switch it out for chunks of cheddar for an equally great salad!

 

The Starting Lineup

  • 3 lbs potatoes (I prefer red or baby purple potato medley for the appropriate 4th of July colors)
  • 1 package bacon, cooked & crumbled (reserve the grease)
  • 1/4 cup red onion, chopped
  • 1/3 cup green onion, sliced
  • 2-3oz bleu cheese crumbles, to taste
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 2 Tbsp apple cider vinegar
  • Kosher salt and pepper

Cut each rinsed potato into rough 1″ chunks and add to a large stockpot of salted water, bring to a boil until they are fork tender.  Meanwhile, crisp up the bacon, then transfer to a paper towel lined plate while reserving the bacon grease.

Drain the boiled potatoes and add to a large bowl.  While still hot, pour over the reserved bacon grease along with the cooked, crumbled bacon.

In a separate bowl, whisk together the bleu cheese, sour cream, mayonnaise, apple cider vinegar and the red and green onions.  Salt and pepper to taste.  Pour over the potatoes and toss to coat.  Top with any extra bacon and green onions.  Enjoy!!

 

RedWhiteandBleuPotatoSalad

Dr. Pepper Popcorn

I’m pretty sure that if Dr. Pepper isn’t Texas’ official state drink, then it’s tied for first with sweet tea!  The bubbly, iconic soda pop is from small town Dublin, which located in our great state and we all have the deepest appreciation for it…or maybe the correct ‘A’ word is addiction. 😉

That being said, we always have a case of the famous Dr. P in our pantry ready to drink.  Though, this time, I decided to change things up a bit and instead of drinking it, why not eat it??  With snack time around the corner and an ample amount of popcorn sitting on the shelf next to it, the idea of a sweet and salty popcorn came to mind.

Really, this recipe couldn’t be easier and takes just minutes to prepare.  The only bummer is waiting that 20 minutes while the delicious mashup is baking in the oven!  So please, try to let cool before gobbling it all up!

 

The Starting Lineup

2 microwave bags plain popcorn, popped
• ¾ cup butter
• 1 cup light brown sugar, packed
• ½ cup Dr. Pepper
• ¼ cup light corn syrup
• Pinch of salt

*If handy, I also LOVE to add a handful or two of shelled peanuts to the mix!  Once coated and baked, they may be my favorite part of the entire recipe!
Preheat the oven to 300 degrees. In a medium sized saucepan, melt together the butter, brown sugar, Dr. Pepper and corn syrup until it comes to a boil. Allow it to boil for about 4 minutes and don’t stir.

Pour over the popcorn (and peanuts) and toss to evenly coat. Transfer to a parchment paper lined baking sheet and bake for 20-25 minutes. Cool and enjoy!

DrPepperPopcorn

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