This is the perfect side to any summer barbecue – my mouth is watering just thinking about it! It’s quite easy, (should be made at least 2 hours before serving), and also rather healthy compared to many other coleslaws. There’s no spice to it, but you could add your own by adding jalapeños.
It’s true everyone has their own version of Texas sheet cake. This one is from my mom’s Junior League of South Texas Delicioso cookbook, and it always meets approval at our house.
I add salt, and if it’s just for adults, I sprinkle in the cayenne pepper for extra pomp and spice. I vouch for this as the best birthday party cake ever. 1) It is easy to ice and decorate (i.e., you don’t have to ice sides or draw works of art in icing…you just set the cool stuff on the top). 2) One sheet cake can feed so many people.
Ingredients for cake:
- Preheat oven to 350 degrees and grease one jelly roll pan.
- Combine flour, sugar, baking soda, salt, cinnamon and pepper in large mixing bowl.
- In saucepan, bring to boil butter, cocoa, water, and shortening over medium heat.
- Mix into dry ingredients.
- Add buttermilk and eggs.
- Pour into jelly roll pan and bake 12-15 minutes until toothpick inserted in center comes out clean or with crumbs. It is important not to over-bake.
- 5 minutes before taking out cake, bring to boil in saucepan: butter, cocoa, milk, and vanilla.
- Pour mixture into mixing bowl and beat in powdered sugar.
- Pour icing over hot cake right out of the oven and spread evenly.
- Allow to cool completely before decorating.
- Enjoy the party!
This recipe started as Monterey Rice from the Vegetarian Express Lane Cookbook, but I added a few more ingredients for a little more Tex-Mex flavor. The fresh avocado wedges are the icing on the cake.
- Preheat oven to 400 degrees.
- Combine all ingredients except for toppings in large bowl. Spread into oiled 9×13” baking dish. Bake for 20 minutes.
- Top with sour cream, cheese and avocado.
- You could also roll this casserole into a tortilla for a stellar burrito. Enjoy!
Eggrolls…how I love thee! You can wrap just about anything into an egg roll wrapper (maybe that’s a stretch). I have enjoyed many in my day and my kids enjoy them too. So, I decided to try a Mexican version…made from many of the same ingredients I use for tacos. This is also very healthy – baked, not fried. They can be prepared ahead of time, and then popped into the oven right before dinner!
- 2 chicken breasts (skip this if you’d like a vegetarian option)
- 1 Tablespoon taco seasoning
- 1 can black beans, rinsed and drained until the beans are no longer wet
- 1/2 bag spinach (could be fresh, chopped up well or frozen also chopped…thaw spinach and dry as much as possible with a towel)
- 1 1/2 cups shredded cheese
- 2 cups frozen corn (de frost by sitting at room temperature, dry with a towel as much as possible)
- 1/4 cup chopped fresh cilantro or 2 frozen cubes, equal to 2 tsp (Trader Joe’s has little frozen cubes – heat slightly to melt the cubes)
- 3-5 green onions, chopped
- 1 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper (optional) Use more or less, depending on your spice-liking
- 1 package egg roll wrappers (I used 15 wrappers for this recipe)
- Heat a pan over medium-high heat, pour 1 Tablespoon olive oil in, add chicken breasts to cook. Brown both sides, sprinkle taco seasoning (half on each side) and cook until chicken is cooked all the way through (approximately 5 minutes per side, depending on the thickness). Let the chicken cool on a cutting board but keep the pan handy. Dice the chicken into small pieces once it is not too hot to handle.
- In a large bowl, combine all other ingredients. After the chicken is cooked, pour the veggie mixture into the same pan, and over low heat, stir while more of the moisture is heated and hopefully reduced even further. Basically, you don’t want the filling to be too wet because it will make your egg rolls soggy. Once it looks good to you, return to the bowl and add the diced chicken.
- Open the egg roll wrappers and place one onto a clean hand towel, in the orientation of a diamond. Have a small bowl of water handy to seal each egg roll. Use a 1/3 measuring cup and scoop 1/3 cup of the filling and place it in the bottom third of the wrapper (see image). Fold the bottom corner up over the filling, roll slightly, fold in the corners (see image) and roll some more. When about 1 inch of the top corner is remaining, stop and dip your finger in the water, wet the corner and finish rolling up. Place egg rolls on a greased cookie sheet, seam down.
- When you are ready to cook, preheat the oven to 425 degrees, spray all of the egg rolls lightly with cooking spray and bake for 8 minutes, turn each egg roll, bake another 8 minutes. Check them after that time and if they are golden brown, they are ready. But if the wrapper still looks soft and white, keep baking for a couple of minutes at a time…keeping an eye on them. Serve with salsa, guacamole and/or sour cream.
I found this recipe from a “famous” mom who has written a book, appeared on the Today Show, and has a website…Hannah Keeley. She calls it “Stoplight Stew” because of the colorful bell peppers. It’s such a great recipe that I can’t help but pass it on! I don’t know if she made it up or what, but I have made a few small adjustments to it. It’s a favorite around our house and there are actually days that I crave it. Enjoy!
- Season the chopped chicken with the a sprinkling of salt.
- Heat the olive oil in a large pot over medium-high heat. Cook the chicken until slightly browned. Remove from the pot and then cook the onion and bell peppers for 4-5 minutes.
- Add garlic and saute for another minute.
- Add the chicken.
- Stir in the broth, cumin, coriander, and lime juice.
- Bring to a boil, reduce heat and allow to simmer for about 5 minutes.
- Stir in the cilantro and tomatoes, simmer for another 5 minutes.
- Serve in bowls and let everyone garnish with desired toppings.
In Texas it makes no difference if it is chili today or hot tamale. 🙂 Chili is great any day. In Minnesota, I have now learned that this meal is most well-accepted in colder weather. So now I present this family gem. I can remember my grandma making this recipe as early as I can remember. She passed away before I could record it. For many years I did my best to imitate. I had the taste SO CLOSE…but something was still missing. Then one day I happened upon cumin in a different recipe, and I realized I had discovered the missing link to Grandma Jeanie’s chili. Now I can recreate a taste from my past.
Although this recipe does involve a few cans, the base is still freshly cooked pinto and black beans. Fresh is always the secret…just a pot of water, a bag of dry beans, a few spices, and there ya have flavor, real and robust.
A few years ago, I was stressing out that my kids would not eat chili, and then I made one small revision: I left out the bell pepper. And now it’s a winner. So if that’s an issue in your house…my conviction is that a little bell pepper is not worth sacrificing the love of chili…
1 lb. dry pinto beans
12 cups water
1 tsp. salt…or more if you like
2 Tbs. chili powder
1/4 cup sugar
1 lb. ground beef, cooked
4 14 oz. cans diced tomatoes, drained
1 14 oz. can black beans, drained
1 14 oz. can kidney beans, drained
1 14 oz. can sweet corn, drained (or 2 cups frozen corn)
2 tsp. cumin
1 bell pepper, chopped (optional)
shredded cheddar cheese
- For quicker cooking, soak beans in water double their volume overnight. Drain water.
- Add beans, 12 cups water, salt, chili powder, and sugar to a large pot and bring to a boil over stove. Allow to simmer over low heat for approximately 2 hours if beans were dry. If beans were soaked, cooking time is approximately one hour. Beans are done when they are soft and not at all crunchy.
- Brown beef in skill over med-high heat. Drain fat.
- Add remaining ingredients, bring chili to a boil and allow to simmer over low heat for 15-20 minutes.
- Add more salt to taste.
- Serve topped with a dollop of sour cream and shredded cheese, and Mamacita’s Corn Muffins.
My mom has made this stuff as early as I can remember. It’s always a great appetizer or side to bring to a party. The truth is, we sometimes have it for dinner with chips at our house. This time I made it without olives…for my husband who cannot handle them. Then Gramma introduced them to my kids a couple weeks ago. My oldest son went so far as to say olives are now his favorite food. I will never again omit the 7th layer! Husband will have to pick them off for himself. 🙂
1 16 oz can refried beans or mashed pinto or black beans…(I used black beans for this recipe.)
1 cup sour cream
1 packet (2 Tbs.) taco seasoning
2-3 chunky mashed avocados
(see Real Mexican Guacamole for mashing avocados Mexican style)
1 cup chunky salsa…your favorite kind. (I like Archer Farms Corn and Black Bean Salsa.)
2 cups shredded cheddar cheese
2-3 green onions, sliced
1 6 oz. can sliced olives, drained
This one is pretty simple: spread the layers.
2. sour cream (mixed with taco seasoning)
6. green onions
Serve with tortilla chips. Enjoy!
My mom has been making meals with this marinade since I can first remember. It’s great on flank steak too. She usually uses the chicken or steak for fajitas, but I’ve used it as a chicken meal over rice, or even over a bed of lettuce. We just made chicken fajitas for our family reunion with this marinade and it was wonderful. Simple ingredients, great flavor. And of course, the most important detail is that the kids eat it!
1 1/2 -2 lbs. skirt steak, lean flank steak, or 6 chicken breast halves
1/4 cup canola or vegetable oil
2 Tbs. freshly squeezed lemon juice
2 Tbs. soy sauce
2 Tbs. chopped scallions
1 clove garlic, minced (or pressed)
1 tsp. black pepper
1 tsp. celery salt (or kosher salt)
1 tsp. tabasco sauce (optional)
Combine all marinade ingredients in metal or glass bowl and allow meat to soak for at least an hour if not 6! Grill or cook in a cast-iron skillet over stovetop on high heat or placed in oven on broil until edges become crisp and inside is no longer pink.
Serve over rice, chilled and sliced in a salad, or in fajitas with guacamole, cheese, rice, beans, sour cream, salsa, chopped lettuce and tomatoes, and stir-fried peppers and onions. At least that’s how fajitas are done in our house!
For the kids: try serving all fajita contents in a bowl with tortilla on the side
The funny part is that I first had “Texas Caviar” in Minnesota. This is a sweeter variation of the stuff everyone calls “salsa” in Texas. My friend, Cari, gave me a version of this recipe a few years ago to help satisfy my pregnancy craving. Maybe that’s why my kids love it so much…it seems so familiar.
Combine all ingredients. Serve with corn chips.
In the mood for tacos but wish you could just throw all the ingredients together? Here is your solution! I found a similar recipe from Whole Foods but made some adjustments to it. It’s a great dairy-free meal option and delicious as leftovers.
I may have grown up eating guac in South Texas, but I never really learned the art of making it until my husband and I lived in Mexico for a year. We also learned all about how to keep it fresh. There is a secret. Chipotle doesn’t even come close. Since yesterday was Cinco de Mayo it seems appropriate to share. We just made this with our lunch yesterday. Avocados are packed with all kinds of nutrients and the good kind of fat. Get the kids liking guac sooner rather than later!
- 3-4 ripe avocados (They are ripe when they feel soft when you squeeze them and you leave fingerprints. They are NOT ripe if they are at all crunchy.)
- juice of ½ lime
- ½ tomato, chopped
- ¼ – ½ onion, diced
- 2 cloves garlic, minced
- salt to taste
- Cilantro, chopped (optional)
- jalepeño, diced, as much as you dare (optional)
Easiest recipe you will ever make…2 ingredients! You end up with delicious, shredded chicken that can be eaten alone, as tacos, on nachos, or on taco pizza! This recipe serves approximately 4-5 people, so double it if you have more people or would like leftovers.
- 1 pound chicken breasts
- 1 jar of your favorite salsa
I discovered this recipe this winter when I had a craving for guacamole but didn’t have enough avocado. It doesn’t beat Sarah’s authentic guacamole recipe, but I hope you are as pleasantly surprised by it as I was!
1 lb. ground beef
1 onion chopped
1 bell pepper chopped (My kids won’t eat this so I scrap it.)
2 cloves garlic minced
1 tsp. salt
1/4 tsp. black pepper
2 Tbs. chili powder
1 Tbs. sugar
1 10 oz. can diced tomatoes (Sometimes I use the roltel diced tomatoes with green chilies for extra spice–our kids can handle it!)
1 8 oz. can tomato sauce
1 cup water
1 14 oz. can pinto beans (or black beans), drained
1 14 oz can sweet corn
1 cup sour cream
1 cup cottage cheese
10-14 flour tortillas, whole wheat or white (or for gluten free, use corn tortillas)
1 1/2 cups grated monterey jack cheese
1 1/2 cups cheddar cheese on top
green onions, sliced
black olives, sliced
Brown meat with onion and next 5 ingredients. Add tomatoes, tomato sauce and water. Simmer 5 min. over medium heat. Add beans and corn.
For the layering:
- Place small amount of meat mixture in bottom of greased 9×13 dish.
- Layer 1/2 tortilla strips over meat. (You will be laying the strips on top of each other so that the covering is about 2 tortillas thick.)
- Then layer half of remaining meat mixture.
- Next add all the sour cream mixture.
- Then sprinkle with half the cheese (I mix both kinds of cheeses together).
- Layer the rest of the tortillas.
- Add rest of meat mixture.
- Top with last of cheese.