Tag Archives: texmex

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.

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Roasted Green Chile Artichoke Dip

Well, if artichoke dip wasn’t addictive enough, wait till you try it with the smoky kick of green chiles added to it!  At all of my get-together’s, I always like to have an assortment of goodies out, including an ooey, gooey cheese dip.  Now most can be heavy and bland, but this version will definitely spice up your party!

Another great and yummy idea for this dip, is you can use it to stuff chicken breast prior to baking or use it as a spread for a juicy hamburger!  Oh man…drooling!

*I realize that I used both canned AND fresh chiles in this dish.  Reason being, is I like the textural difference and flavor of both.  The canned gives off a good tang and the fresh add a smokiness to the dish.  However, feel free to use all fresh (so 2-3 peppers) or 1-2 cans of your favorite chiles…and I also like a bit of heat, so I added the jalapeno.  If you are more of the mild eating type, then simply omit!

The Starting Lineup

  • 1 (14oz) can/jar artichoke hearts in water, drained, rough chop
  • 1 (4oz) can green chile
  • 1 Anaheim or Hatch chile, roasted, peeled and chopped
  • 1 jalapeno, roasted, peeled and chopped 
  • 4oz cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup parmesan cheese, grated/shredded (NO “green can” please!)

Preheat oven to 325 degrees.  Drain the artichokes and pour onto a paper towel and gently pat dry.  After the fresh peppers have roasted, steam in a paper sack or plastic bag for 15 minutes to soften skin.  Peel off the blackened skin, scrape out the seeds and chop up.

Combine all of the above, prepared ingredients into a large bowl.  Stir to fully incorporate and then transfer to either an oven safe 8×8 casserole dish or pie plate (coated in nonstick) or an 8″ cast iron pan.

Place in the preheated oven for 25-30 minutes, until warmed though, hot and bubbly and golden brown on top!  I like to serve with tortilla or pita chips, baguette bread chunks, crostini or fresh cut veggies.

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Green Chile Albondigas Alfredo

MMmmm….meatballs!  Yes, for those of y’all that are not “in the know”, meatballs translated in Spanish is: albondigas.  The more you know.

These said albondigas just so happen to pair beautifully with green chiles and creamy alfredo sauce…they almost cancel each other out to flow beautifully together.  Not too spicy, not too bland.

I like to serve ours with a bit more cheese and chopped roasted peppers, but however you do it, you’ve made yourself a more elegant, Mexican-inspired meal.  Move over Taco Tuesday!

*You can make your own albondigas (your typical meatball recipe but combined with more Mexican spices: cumin, salsa, carrots, cilantro, Mexican oregano, etc) or you can use a bag of frozen Italian meatballs, both delicious.

*If gets too thick/not to the creaminess you prefer, you can add a splash of milk or heavy cream.

The Starting Lineup

  • 14oz meatballs (homemade or frozen)
  • 2 tbsp oil
  • 1/2 onion, diced
  • 1 10.5oz can Cream of Jalapeno soup (can sub chicken broth or cream of chicken + seeded/diced jalapenos)
  • 8oz block cream cheese (1/3 fat-Neufchatel is fine), cubed
  • 1 cup water (or chicken broth)
  • 8oz penne pasta noodles
  • 4oz can of green chilies, hot
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup freshly shredded parmesan cheese
  • Kosher salt & pepper, to taste.

Garnish

  • Flat leaf parsley, rough chop
  • Roasted peppers (i.e.. jalapeno, poblano-seeded), finely chopped
  • Parmesan cheese

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1.  Begin by heating a 10″-12″ pan to medium high heat.  (I actually love my cast iron for this, a bit of scraping is needed, but it creates almost a ‘crust’ on the noodles.  Though a non-stick would leave you an equally delightful super creamy version).

2.  To that hot pan, pour in the oil and followed by the meatballs to sear all over, 5-10 minutes.  (I used straight from frozen/fully cooked and work just fine!).

3.  To the seared meatballs, add the onions and sauté for 5 minutes.

4.  Once the onions are just translucent in color, whisk in the cubed cream cheese and can of soup.  Whisk, whisk, whisk!

5.  Next pour in the water/or broth, your 8oz of noodles and can of hot green chiles with juices.  Bring to a quick boil, stir.  Cover and allow to simmer over medium heat for 15-20 minutes.

6.  Finally, uncover, and toss in the halved cherry tomatoes and parmesan cheese.  Taste for salt and pepper.  Simmer on low, uncovered, for 5 more minutes.

Serve:  either individually or family style, top with a bit more parmesan, roasted peppers and chopped flat-leaf parsley.  Enjoy!

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Green Chile Tomato Pie

There are two kinds of tomato pie here in the United States.  One is the Italian version, aka pizza, the other is one of my summertime faves, the savory oh so Southern Tomato Pie!

This not too heavy pie is filled with fresh ripe tomatoes from your garden and bright herbs and onions.  Topped with a warm cheesy topping that gives you that comfort food feel pie always brings.  My only change up to the classic is I like to add a bit of that Tex-Mex flair with sliced jalapenos and green chiles.  I swear on a baby, they only enhance the flavors of the dish and do not overpower with heat..promise!

*You can drain and dry your tomatoes ahead of time and keep between paper towels on a plate or large Ziploc baggie in the refrigerator.  You can also make the cheesy topping ahead of time and keep in the fridge as well. 🙂

**Another great ingredient you can add in is bacon!!  Bacon is good in everything, right?

The Starting Lineup

  • 1 deep dish pie crust, frozen works great!
  • 4-5 large ripe tomatoes, sliced and patted dry
  • 3 green onions, sliced
  • 1 jalapeno, sliced
  • 8 fresh basil leaves, chopped/torn
  • 4oz can green chiles, I prefer ‘hot’
  • 1 cup mayonnaise
  • 1 cup sharp cheddar cheese
  • 1 cup mozzarella cheese
  • salt and pepper, to taste

Bake at 350 degrees for 30 minutes.

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Preheat your oven to your pie crusts directions (mine was 375 degrees).  Once the oven has heated up, take a fork and prick the bottoms and sides of your pie dough shell a few times and place in the oven to bake for 10-12 minutes.  Remove the par baked pie dough and set aside.

Meanwhile, rinse and slice your tomatoes.  Sprinkle with kosher salt and lay in a colander and let drain for 20-30 minutes.  Also pat dry with a towel or paper towel.  You really want to remove as much moisture as you can from the tomatoes so that the pie wont be soggy.  TomPie2.JPG

Once the tomatoes have drained, layer in the half-baked pie shell.  Sprinkle the green onions, sliced jalapeno and torn basil leaves overtop the tomatoes.

In a large bowl, simply combine the mayonnaise, cheddar and mozzarella cheeses, drained green chiles and a pinch each of salt and pepper,  Fold together till mixed.  Top this mixture evenly overtop the fresh vegetables and place in your oven, now at 350 degrees for 30 minutes.  Enjoy!!

 

 

Serve by itself for a light lunch, bring to a brunch or as a side dish along with grilled pork chops!  Just delish!!

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Cheesy Jalapeno Bacon Brussels

Well, we’re under a tornado watch here in Texas.  Ah the beauty of Spring in the south, right?  That all being said, I’m not really keen on taking my boys and I outside to play this fine afternoon, so I figured it was time to update my other love.  My food blog.

This spin on one of my favorite recipes by Lisa Fain, aka The Homesick Texan, will even have your “I loathe Brussels sprouts” friend’s socks knocked right off!  I’m not kidding…I am a Libra and I do not lie, I am fair and loyal and tell no tales.  It’s damn good!

So next time you see those intimidating sprouts waiting for your approval and love in your local supermarket, please do your dinner party and that loathing friend a favor.  It’s easy, unique and impressive.  It’s Cheesy Jalapeno Bacon Brussels Sprouts!

*If you do not have a cast iron pan, pour the mix into a broiler proof baking dish prior to placing in the oven. 

**You can remove the seeds and pith from the jalapeno if desired…but I always ask, “why??” 😉

 

The Starting Lineup

  • 2 lbs Brussels sprouts, trimmed and halved/quartered
  • 8 slices bacon, cooked and crumbled (1 Tbsp grease reserved)
  • 1 clove garlic, minced
  • 2 jalapenos, minced
  • 2 Tbsp butter
  • 2 heaping Tbsp. flour
  • 2 cups whole milk
  • 8oz pepper jack cheese, shredded
  • 4oz cheddar cheese, shredded
  • a  hefty pinch each of salt, pepper, cayenne and cumin

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Begin this tasty side dish by crisping up your bacon, while also bringing a stock pot of salted water to a boil.

Once the water has begun to boil, add in the prepared Brussels sprouts (stems trimmed and halved or quartered) and let cook for 6-7 minutes.  Once tender, pour into a colander and run cold water over to stop the cooking.  *Also set aside the now cooked bacon.

Preheat your ovens broiler and place a rack about 6″ from the top.

In a 10-inch cast iron skillet on low heat, melt the butter along with the reserved bacon grease.  Add in the minced jalapenos and let sweat down for 2 minutes, followed by the minced garlic for the last 30 seconds.  Next, add in the flour and whisk for about 1-2 minutes till browned and then pour in the whole milk while, again, continuously whisking.  Stir ever so often for the next 5-7 minutes as the mixture thickens.  Careful not to let it come to a boil.

Stir in 1/2 of the shredded cheese and the spices.  Keep stirring allowing for the cheese to turn into a real gooey cheese sauce.  Make sure to taste test here; I always add a bit more salt and cayenne than you may think needed.  Next fold in 3/4th of the cooked bacon and the par-cooked Brussels.

Sprinkle the remaining 1/2 of shredded cheese all over top of the Brussels and place under the broiler for 2-3 minutes.  Careful to watch closely and do not let burn!  Every oven is so very different!

Once browned and bubbly, remove, sprinkle with the remaining bacon crumbles and allow to rest for a few minutes..it is hot!!

Serve warm and ENJOY folks!!

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Ancho and Coffee Crusted Steak Tacos w/ Spicy Corn Salsa

I’m not sure if it’s because I lived in Arizona, California and Texas, but I’m pretty sure that tacos are a way of life for ‘us people’.  They range in flavors and toppings galore as you have Sonoran, Baja, Texmex, standard beef and cheese, shredded chicken..I could go on and on and on.  So I will!

I tried to break out of that standard taco fare box and make it a little more refined, perhaps bigger and brighter flavors, and boy did that work out for me!  Hey, I had OVER a pound and a half of steak, plus toppings and my family of two (apparently starving) adults and two lil ones and we ate it ALL.  I won’t even bother you with the details of me just standing haphazardly at the butcher block shoving steak slices in..damn good!

*I also mentioned below, please cook to your desired preference..However, we may or may no longer speak if you choose well-done, but…

The Starting Lineup

  • 1-1 1/2 lbs flat iron steak
  • 3 tsp brown sugar
  • 3 tsp ground coffee
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ancho chile powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp coriander 
  • 1 tsp kosher salt
  • 1 Tbsp canola and 1 Tbsp butter, for the pan) 

Spicy Corn Salsa

  • 2 cups frozen corn
  • 1/2 red onion, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, diced (I left seeds in, but remove to cut the heat if desired)
  • Juice of 1 ripe lime
  • pinch kosher salt

Garnish

  • Corn tortillas, grilled and warmed
  • Lime wedges
  • Salty cheese (cotija, feta, parmesan)
  • Jalapeños, thinly sliced. 

Lets marinate this steak!  2-3 hours prior to grilling up, you’ll want to begin this.  You could do a longer marinade time, however, marinades can break down the meat too much and it just won’t be quite as good, texture wise.

In a small dish, whisk together all of the spices listed above for the steak.  While using your fingers, coat the steak evenly with the spice blend, cover and place in your refridgerator until ready to grill.  

Next we can prepare that super easy spicy corn salsa!  As always instructed ;), start by rinsing and chopping and dicing the veggies needed.  

In a microwave safe medium-size bowl, pour in the 2 cups of frozen corn.  Pop into your microwave for just about 30 seconds tops.  You do NOT want hot, mushy corn.  On to the other easy part, to that corn add in the prepared red onion, halved tomatoes, green onions, cilantro and diced jalapeños.  Give a good squeeze of fresh lime juice and a hefty pinch of salt.  Toss to coat, cover and like the steak, refridgerate till needed.  

Ok friends..now here come your options and the “blah-blah-blah” of how to cook a steak.  Please follow along.

You can absolutely grill this (quite delish), you can sear in an oven proof pan and pop in the oven to finish or even vice versa, you can place it under the broiler..do what makes your heart sing.  However, if you want it how I made it, then here it goes:

Remove the marinated, dry-rubbed steak from the refridgerator 20 minutes prior to cooking.  I brought my cast iron skillet up to medium/medium-high heat and then added in the 1 Tbsp canola oil and 1 Tbsp butter (never margarine people).

Once the skillet was just slightly smoking, knowing it was hot and ready, I layed the steak into the hot oil and butter.  WALK AWAY.

Let that steak sear and do its thing.  It will of course have a dark outer-edge due to the sugar, coffee and spices creating that great “crust”.  You so, so want that.

I prefer my steak a perfect medium-rare, so for my weight of meat I let each side sear for about 8 minutes on each side…then place on a cutting board, tent with foil and let rest for 10 minutes.  PLEASE let rest!!  During that time you can get out your choice of salty cheese, the spicy corn salsa AND start to quickly warm and slightly char the corn tortillas!  

*If you have a smaller cut of steak, cook anywhere from 3-5 minutes per side (for medium-rare,  internal temperature of 135 degrees).  Of course you can eat the steak to your liking, so cook it longer if you so desire.

*If you follow the medium-rare advice, but someone in your family is “weird” about that ;), simply take a few of the slices and return back to the pan for just a few seconds.  It WILL cook fast!

Once the steak has had its rest period (keep those juices IN!), slice thinly against the grain..this is sooooo tender and just melts with that fantastic crust.  Drooling….again.  (You can also dice up the slices for small mouths..aka my kiddos).

The time has arrived..assembly time!  Simply take a warm and charred corn tortilla and lay a couple of slices of that beautiful steak on top.  Garnish with a spoonful of the Spicy Corn Salsa, a bit of salty cheese and a few lime wedges..enjoy!!  

Mexican Tater Tot Casserole

Some parts call this a casserole, others call it a hot-dish..but I simply call it goodness!  Growing up we ate many a meal where you would add meat, a cream of something soup, cheese and vegetables mixed in and it was always good.  However, it was always the same.  Same, same, same.  So now that we live in a more foodie inspired world (I know, the word “foodie” would gasp to hear her name in regards to a casserole), I thought we could take the standard, cream of mushroom tater tot casserole, up a notch or 5!

Like always, feel free to tweak to your likeness.  Swap out the beef for ground turkey or chicken, the pinto beans for black beans and corn, or change up the cheese a bit!  Just don’t change it too much or you will no longer have that comforting classic we all grew up with and loved!

The Starting Lineup

  • 1lb ground beef, lean
  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 1 15oz can pinto beans, drained
  • 1 4oz can diced green chiles
  • 1 pckg Mexican blend cheese, shredded
  • 1 pckg tater tots, enough to cover evenly

Spices (You can also easily use a taco seasoning packet)

  • I used a mix of cumin, chili powder, coriander, mexican oregano, salt, chipotle chili powder and whisked together.

Garnish (optional)

  • Sour cream
  • Cilantro
  • Jalapeños
  • Black olives
  • Green onions
  • Tomatoes
  • Salsa



Preheat the oven to 375 degrees and spray a baking dish (9×13 or similar) with non-stick spray.  Place on top of a baking sheet to catch any sauce drippings or melty cheese!
Next, bring a large skillet to medium/medium-high heat and add in the ground beef, chopped onion and the seasoning packet/spices, followed by the minced garlic for the last minute.  If necessary drain the grease from here.  I, however, used a very lean beef to avoid this one extra step. 😉  Cook through.

To that same skillet with the now cooked ground beef, add in the pinto beans, green chiles, half of the cheese and half of the enchilada sauce.  Stir to combine and then carefully pour into the casserole dish. Top with them taters!

Drizzle the remaining enchilada sauce overtop the taters and place in the oven (uncovered to get crispy) for 40-45 minutes.

Time is up, so sprinkle on that last bit of cheese overtop and allow to melt in the oven, about 3-5 minutes.  You can even broil it if you like that extra crispness!  

Once to your liking remove from the oven and allow to rest for about 5 minutes…this thing is HOT!!!

Finally top with the garnishes of your choice and serve up!  Enjoy!  **I recommend the sour cream once served as it’s quite hot and will melt quick! 😉 

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