Tag Archives: sweet

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

Frozen Blueberry Buttermilk 

Wait, no ice cream maker needed you say??  Yes, it’s true!  This summer hybrid of ice cream & frozen yogurt (that tastes just like cheesecake!!) can be made with just the help of your mixer!

It’s fantastic for these hot & humid summertime months..especially as a great memory making activity you can enjoy with your family!  Think about upcoming 4th of July, simply add some strawberries to the mix and there’s your red, white & blue dessert!!  You’ll be everyone’s favorite guest!

The Starting Lineup

  • 2 cups buttermilk
  • 1 cup heavy cream
  • 2/3 cup sweetened condensed milk
  • 1/2 cup whole milk vanilla Greek yogurt
  • Pinch of salt
  • 1 pint blueberries
  • 1/4 cup sugar
  • 2 tbsp lemon juice

Let’s begin!  In a saucepan over medium-heat, bring the blueberries, sugar and lemon juice to a simmer and allow the sugar to melt and berries to slightly break down (about 10 minutes).  Remove from heat and cool.

 Onto the base of it all!  In a stand mixer or with your hand mixer, combine the buttermilk, heavy cream and pinch of salt to a bowl.  Beat together on high speed just till medium stiff peaks form.  Slowly add in the sweetened condensed milk and the Greek yogurt till combined.

Pour half of the cream mixture into a loaf pan.  Next, pour in half of the cooled blueberry compote and create a swirl effect with a spoon, etc.  Repeat with the remaining half of cream & blueberries, again, slightly swirling together.

Cover with plastic wrap and freeze for 4 hours…enjoy!!

Brisket Burgers w/ Grilled Tequila Peach Slaw

Do you want to impress your dad this Father’s Day??  Then it’s a must that you try this sweet-heat burger that also has a hint of booze!  

Here in the south, peaches are a summertime staple and what better way to enjoy them then grilled, soaked in a sweet tequila bath and overtop a ground brisket burger that has a kick from fresh jalapenos…a true Texas delight!  Enjoy!🍔🌞

The Starting Lineup

Brisket Burger

I had my butcher mix me:

  • 1lb of ground chuck 
  • 1lb ground brisket
  • Kosher salt & pepper, outside of patties
  • Soft bakery hamburger rolls
  • Pepper jack cheese, slices

Grilled Tequila Peach Slaw

  • 4-5 ripe peaches
  • 1/2 stick butter, melted
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/4 cup tequila anejo
  • 1/2 head of cabbage, shredded
  • 1/4 cup red onion, diced
  • 1 jalapeno, thinly sliced or diced
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp apple cider vinegar
  • Salt & pepper, to taste 

Begin this summertime fave by firing up your grill!  Slice up and skewer the peaches before brushing the melted butter over top.

In a saucepan over medium heat, combine the pineapple juice and the honey.  Whisk together till smooth.  Bring to a simmer and let cook till slightly thickened, about 15 minutes and then remove from heat.
 

Now that your grill is hot and ready, grill your skewered peaches for just a few minutes.  Remove, chop up and add to the pineapple/honey syrup.  Pour the tequila over top and give a gentle toss.  Cover and let sit for about 10 minutes.

While the peaches are soaking, prep the veggies for the slaw. 

 

Combine all the ingredients for the slaw together, including the soaked peaches.  Toss, cover and refridgerate while you get the burgers ready. 


Prepare your meat into about 1/4lb patties (8 all together) and press your thumb slightly in the middle of each patty to prevent puffing up while grilling.  Sprinkle the outside liberally with kosher salt and pepper.  Now with the grill ready to go once again, add the beef/brisket patties and cook till desired doneness. *I prefer mine cooked about 5 minutes on the first side and then 3-4 minutes on the other, flip just once please ;).  Once you’ve flipped your burger, add the pepperjack cheese to each patty.  Cheese NEEDS to be melty-good here folks!
*I also like to split my hamburger buns, lightly spread mayonnaise on each cut side and place on the grill for a minute or two.  The mayo will caramelize over the flame leading to a nice crunch and less soggy burger!  Winning!! 

 

Chorizo & Sweet Potato Breakfast Tacos (w/ Lime Crema)

I grew up in a city where Breakfast Burritos was the quintessential  breakfast..Now here in Texas, it’s quite similar, but it’s Breakfast TACOS instead that reign supreme.  …I’m also totally ok with that!!

So below is a fantastic version of my own that has spice, sweetness, savoriness, tanginess..need I go on??  Also, if there are leftovers, than simply throw them in an airtight Tupperware and reheat for the next days breakfast..or dinner 😉

*Gluten Free as well.

The Starting Lineup

  • 1-2 links Mexican chorizo sausage, about 8oz
  • 1 large sweet potato, cubed
  • 1/2 tsp chili powder
  • 1/2 tsp cumin, divided
  • 1/4 tsp cayenne pepper 
  • Kosher salt & black pepper
  • 6 large eggs, plus a splash of milk
  • Corn tortillas
  • 2 Tbsp canola or vegetable oil

Garnish

  • 1/2 cup of sour cream w/ the juice of 1 lime
  • Queso Fresco cheese, crumbled
  • Cilantro
  • Salsa (red or green)
  • Jalapeño slices
  • Lime wedges 

Let’s begin!!  In a small bowl, mix together the sour cream, lime juice and a 1/4 tsp of cumin;  cover and refrigerate.

Next up, in a large skillet over medium heat, cook the chorizo until browned (7-8 minutes) and transfer to a paper towel lined dish with a slotted spoon.  Keep that slightly spicy chorizo grease in the pan please!!

 Now you will add the cubed sweet potatoes along with the chili powder, remaining cumin, cayenne powder and a pinch of salt & pepper to the same hot skillet and cook until the edges are crisp and the center is soft.

  

  While the sweet potatoes are doing their thing, whisk the eggs and milk together before pouring them into a buttered non-stick skillet.  Cook, stirring and folding occasionally, over medium heat.  Once the eggs are ALMOST done and set, fold in the cooked chorizo and set aside.

  

    *If you can really multitask, I like to warm my tortillas a bit first before adding all of the goodies 😉

 Finally!!!  On your (warmed) tortillas, fill with the slightly charred sweet potatoes followed by the chorizo & egg mix.  Top each taco with your lime crema, salsa, cilantro, cheese & Jalapeños!!  Enjoy!!!….if it’s Sunday brunch then serve with a cerveza! 😉

Thanksgiving Waffles

For real…THIS IS GOOOODD!  When you’re at a loss for what to do on the next after-holiday-morning, have very little desire to cook again and have 2 pounds of stuffing or dressing leftover…I ask you to please give this a try!  It’s so easy and yummy that it’s become a tradition in our home and we’ll often make it more than once!

Another great thing about this recipe is that it’s easily adaptable to most palates.  Now of course I’m using my cornbread stuffing here, but that goes with sweet OR heat!  So slather on the syrup or the hot sauce..it’s a win-win!!

The Starting Lineup

Optional

  • Syrup (for sweet lovers)
  • Hot Sauce (for savory lovers)
  • Cranberry sauce & turkey (for the purists)  

As stated above, this easy-peasy breakfast or brunch recipe has become a tradition in our home after a prior busy holiday day!  Like, it’s really, REALLY good!!!

Heat your waffle iron to about mid-temp and place a few spoonfuls of your stuffing/dressing onto each waffle inlay.  Close and allow to do its magic! 

 While the ‘stuffing waffles’ are cooking, cook the eggs to your taste.  *We prefer ours over-hard, but to each their own!  I imagine a runny yolk would be good over this if desired, even scrambled!  …while also crisping up your bacon side!

Once the waffles have crisped up, layer your eggs on top with the garnish of your choice!  We often like a bit of sliced green onions and Louisiana style hot sauce!  Mmmm….when’s brunch again?? 

 


 S’mores Parfait

“Hey, you want a s’more?”  ….  “Some more of what?”

If you don’t utter that quote from the fantastic 1990’s movie The Sandlot everytime you hear the word s’more…we can no longer be friends  ..or at least close ones.

With Fall amongst us and nights starting to get a little chill in the air, we’re no longer outside by the fire quite as much.  We are however still craving our summertime favorite of melted chocolate, crunchy graham crackers and gooey marshmallow goodness.  So we have brought this family favorite into the home were it can be equally enjoyed.

I hope that after you serve up this ridiculously easy dessert…a play on the classic campfire S’more, that you too will always say that infamous quote in your head and give yourself a good chuckle.  Ill know why you’re smiling 🙂

The Starting Lineup

  • Graham crackers, broken and crumbled
  • Instant chocolate pudding (+2 cups milk)
  • Mini marshmallows 

We’ll start this easy recipe by just following your brand’s pudding directions.  Mine was to simply add the chocolate powder to 2 cups of cold milk.  Then I whisked these two ingredients together until smooth.

     After combined, I place a piece of saran wrap directly on top of the pudding.  Gently press onto the surface to ensure your dessert does not get that nasty ‘skin’ on top.  Place your now covered bowl into the refridgerator while you finish this delight!

 Next crumble up those graham crackers!  You can either place them into a ziploc bag and hit with a pan or rolling pin or just break up with your hands.  I prefer my crackers not too crumbly to give this dessert a bit of texture.

 Assemly time has come!  In a dessert dish, place down a bit of the crushed graham crackers followed by a layer of mini marshmallows.  Then scoop some of the prepared chocolate pudding on top of both and repeat these steps until you reach the top of your dish.

 When I reach the top I put down a layer of marshmallows.  Keeping with the original s’mores recipe, I like to torch the top…great extra flavor and effect!

If you do not have a small kitchen torch handy, you can easily lay a few down onto a baking tray and place under the broiler for just seconds.  Allow to cool a bit and then transfer to the top of your dessert.  *This was can be a bit messy though!  ALSO, make sure you do not stick your entire dessert under the broiler to toast the ‘mallows, UNLESS you’re using an oven and broiler proof dish.

   Now since this took you no time at all to create…you have plenty of time to enjoy!

Glazed Pumpkin Pie Snickerdoodles

In my home right now, Fall IS in the air!  The pumpkin pie spiced aroma is almost too much to take as my boys and I are baking, so we decide to play outside as the cookies cool.  …Going outside to play, that again told me it was Fall and no longer the hot summer months.

It also made it that much more pleasurable to go back in and REALLY smell that sweet & spicy goodness!  These delicious cookies are topped off with a glaze that can only make them better..if you can even imagine!! 🍂🍃🍂

The Starting Lineup

  • 2 3/4 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 2 sticks butter, unsalted softened 
  • 1 cups sugar, divided
  • 1/2 cup light brown sugar
  • 1 egg, room temperature 
  • 3/4 cup of pumpkin purée 
  • 1 tsp pure vanilla extract

Crust

  • 1/4 cup sugar
  • 1 tbsp pumpkin pie spice
  • 1 tbsp cinnamon

Simple Glaze

  • 1 1/2 cup confectioners sugar
  • 3 Tbsp milk
  • 1 tsp pure vanilla extract  

Preheat the oven to 400 degrees and have to baking sheets prepped with parchment paper.

In a large bowl, whisk together the flour, cream of tartar, baking soda, salt and pumpkin pie spice. 

 In a seperate bowl with a hand mixer or a stand mixer and paddle attachment, cream together the softened 2 sticks of butter and the white and light brown sugar till fluffy (2-3 minutes) on medium speed. Add in the egg and vanilla extract and beat for 1 minute. Finally add in your pumpkin purée and beat together till just combined. 

     Now you’ll slowly add in the dry ingredients (flour mix), scraping the bowl as needed, and beat again until just combined. Do not overmix! Saran Wrap the top of this dough and refrigerate for 20-30 minutes (meanwhile clean the mess 😉 and get the ‘crust’ together. 
   In a shallow dish combine the 1/4 cup sugar and 1tsp each of the pumpkin pie spice and cinnamon. (Remove dough from refridgerator). With a small spoon or better yet, a small small ice cream scoop, scoop out a ball of dough and roll in the ‘crust’. Make sure to fully coat..you may need to make more sugar mix. 

   Place each dough ball onto the parchment lined baking sheets about 2″ apart. *I typically fit about a dozen per sheet. 

 Place the baking sheet into the preheated oven for 10 minutes, rotating the baking sheet halfway through (at 5 minutes). Cool for 5-7 minutes and then transfer to a wire rack to cool completely. Complete with the remaining dough and baking sheets till all are cooked and cooled. 

 Meanwhile, prepare the Simple Glaze for your finished cookies.  In a small bowl combine the glaze ingredients and whisk till smooth.  Now with the cooled cookies still on the wire rack over the baking sheet, you can either drizzle the glaze or dunk the cookie tops and replace on rack to soak in and harden. 

     Set these beauties on a pretty platter or immediately serve alongside a cold glass of milk!  Also…get ready to make another couple dozen, as they go quick!! 

 

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