Tag Archives: texas

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

 

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Peach, Basil & Goat Cheese Pizza

As they say, simple is best!  Especially when it comes to summer suppers.  We often enjoy this with fresh peaches from our yard and if in the mood, we’ll even prepare this on the grill!  This sweet and savory pizza is perfect as an appetizer or paired with a side salad for a light dinner.  I kept this meal as light as can be with only four toppings, but feel free to add on what you wish.  Perhaps mozzarella, thinly sliced onion or red pepper flakes or pepperoncini’s for a kick!  Just remember…simplicity is key with this dish!

The Starting Lineup

Refrigerated pizza crust (i.e. Pillsbury’s BEST Classic Crust)
• 2 TBSP olive oil
• 1 -2 fresh peaches, pitted and sliced
• 4oz goat cheese
• 1/3 cup fresh basil, chopped
• Balsamic Glaze (*NOT to be confused for balsamic vinegar)

 
Preheat your oven to 400 degrees. Unroll your dough, place on a baking sheet or pizza stone and drizzle with olive oil. Bake for 10 minutes.  Remove the par-cooked dough and add on the peach slices and crumble the goat cheese overtop, place back in the oven for another 10-12 minutes or until the crust is a golden brown.  Remove and immediately sprinkle on the fresh basil and drizzle with the balsamic glaze.

*Bake dough according to your recipe or store-bought package directions. Remove halfway through, add toppings and finish baking. Dusting cornmeal under the dough before baking yields a great crunch!

PeachBasilGoatCheesePizza2

Hummingbird Cookies

It’s Spring and Easter is fast approaching!  These two things ALWAYS bring to mind one of my favorite desserts of all time, the southern staple, Hummingbird Cake!  Now, one of the most commonly asked questions about this delight is “what the heck is that??”.  Well, for a real quick history lesson, its origin is from Jamaica, but the recipe was eventually printed here in America in 1978 in an issue of Southern Living Magazine.  The Hummingbird Cake is actually the number 1 most requested cake recipe in the magazine’s history.  It’s really that good!

The flavors of this layered cake contains pecans, mashed bananas, crushed pineapple and cream cheese frosting.  It stays moist and flavorful for days.

Now, that all being said, this year I decided to make the recipe a bit more fun and turn it into a handheld cookie!  Trust me, this idea was also out of convenience to not have to pick up cake crumbs from my young boys.  For some reason cake crumbs are way worse than cookie crumbs….anyway.  These cookies pack that same flavor and are just as pretty to look at!  Again, try these for your upcoming Easter get-together or church potluck.  They will not disappoint!

The Starting Lineup

  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 1 ripe banana, mashed
  • 1/2 cup pineapple tidbits, drained and mashed
  • 2 Tbsp + 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup pecans, chopped

Frosting

  • 8 oz cream cheese, softened
  • 2 tsp pure vanilla extract
  • 2 cups powdered sugar
  • 1/2 cup pecans chopped

*Use a spoon to fill measuring cup with flour.  Packing will result in a dense, heavy cookie.

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a stand mixer, combine butter and brown sugar.  Mix in vanilla, mashed banana and mashed pineapple.  Stir in 2 tablespoons flour.  Mix well.

In a separate bowl, combine the flour, salt, baking soda, cinnamon, nutmeg.  Add to wet ingredients and mix until combined.  Stir in pecan pieces.

With a medium size cookie scoop, portion dough onto your prepared cookie sheets.  Press each cookie gently with your palm to flatten; bake for 10-12 minutes until golden brown on edges.

While cookies are cooling, make the frosting.  Mix the cream cheese, vanilla and powdered sugar until creamy.  Frost the top of each cooled cookie and sprinkle with the pecan pieces.  Enjoy!

hummingbirdcookies

Southwest Flank Steak Chili & Grits

My days growing up in hot & spicy Arizona has met our southern grit life here in the south with this one!  All of the flavors of a traditional chili soaked up into yummy, bacon and cheese loaded grits.  The juxtaposition of textures and flavors is on point with this recipe!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

The Starting Lineup

  • 1-3/4 lbs flank steak
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon Mexican oregano
  • 14oz can diced fire-roasted tomatoes with green chiles
  • 15oz can pinto beans, drained and rinsed
  • 4oz can green chilis, diced
  • 1 jalapeno, seeded and diced
  • 4 6-inch corn tortillas
  • 1 cup American-cheddar blend cheese, shredded (pepper jack or cheddar works too)
  • 1/2 cup fresh cilantro
  • 1-1/2 cups frozen fire-roasted corn
  • Kosher salt & pepper
  • Prepared grits (I loaded ours up with green onion, bacon crumbles and cheese)

 

To your slow cooker, whisk together the chicken broth, 2 Tablespoons of chili powder, 1 teaspoon of cumin, the tomatoes, pinto beans, green chiles and jalapeno.  Roughly tear 2 of the corn tortillas up and add to the liquid mixture.

Butterfly the flank steak horizontally, without cutting all the way through (opening like a book).  Lightly pound the steak until about 1/4 inch thick.  Season with salt, pepper, 1 Tablespoon of the chili powder and 1 teaspoon of the cumin.  Press the cheese over the steak in an even layer, followed by the cilantro and arrange the last 2 of the corn tortillas over top, overlapping if needed.  Starting with the long side, roll up into log-form/pinwheel and tie with kitchen twine; tuck ends in and tie lengthwise as well.  Transfer your steak pinwheel to the slow cooker and spoon some sauce over top.  Cover and set to low for 7 hours.  *Add corn in 30 minutes prior to eating.

Remove the steak and allow to rest for 5 minutes.  Slice into pretty pinwheel medallions and serve over loaded, bacon’y, cheesy grits with a ladle of the slow cooker juices and vegetables over top!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

ChileGrits

Shiner, Kielbasa and Potato Cheese Soup

This recipe just screams Texas hill country…Shiner, sausage and a hearty dish?  Our German ancestors would be proud!  This hearty, creamy soup sings Fall in our home and I’ll gladly take the lead!  This dish is fantastic around the table with warm bread and is even better come winter around the fire.

I will say this though, please do not use a light “sissy” beer her.  Please, please go out of your way, if needed, and by the famous Spoetzl Brewery concoction!  So worth that deep, yet tangy, flavor!

 

The Starting Lineup

  • 4 large russet potatoes (about 3 lbs), baked
  • 8 strips bacon, chopped
  • 1 package Kielbasa sausage, halved and sliced
  • 1 yellow onion, diced
  • 1/4 cup flour
  • 12 oz bottle Shiner Bock beer
  • 2 cups chicken broth, low-sodium
  • 2 cups whole milk
  • 2 1/2 cups Sharp cheddar cheese, shredded

Garnish

  • Crumbled bacon
  • Sharp cheddar cheese, shredded
  • Sour cream
  • Jalapeno slices, fresh

 

Begin by baking your potatoes (oven or steamed in the microwave), once cool to the touch, chop up.  The skin is optional.

In a large pot or Dutch oven, cook the chopped bacon until crisp.  With a slotted spoon, transfer the bacon to a bowl, reserving the bacon grease in pot.  Add the onions and kielbasa to the hot grease and allow to sauté for 5-7 minutes.  Transfer to the bowl of cooked bacon.

Back to the same pot, add in the flour to form a paste/rue, followed by the Shiner Bock and chicken broth.  Whisk until smooth.  Next, add in the chopped, baked potatoes and slightly mash up with a hand-held potato masher.  Stir in the cheese, milk and reserved cooked bacon, onions, and kielbasa.  Bring to a low boil and then simmer for 10-15 minutes until thickened.  Serve with your garnish of choice and warm, crusty bread for dipping.  Enjoy!

ShinerSoupShinerSoup2

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

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

 

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