Sunday, September 21, 2014

A Taste of Tex-Mex

I've never met a person who doesn't like Tex-Mex food. After all, what's not to like? I may be just a little prejudiced since I live in San Antonio (the Tex-Mex capital of the world) and I wrote Foods and Flavors of San Antonio, a cookbook featuring easy-to-make Tex-Mex recipes, but every time I browse the foodie blogosphere, I see really good Tex-Mex recipes somewhere on practically every blog.

So I created Tex-Mex Recipes, a recipe database featuring the very best Tex-Mex recipes on the web. If you have a taste for Tex-Mex, come on over and check it out.

Friday, May 21, 2010

Return of the Chili Queens

The chili queens are returning to Market Square on Saturday, Sunday, and Monday, May 29th, 30th, and 31st. YAY!!! If you remember from my posts last year around this time, the event was canceled and I was totally bummed by it... but they'll be here this year!

The CASI chili cook-off will also be happening and I get to be a judge again. YAY!!!

Wednesday, February 3, 2010

Tuesday Night Tacos

I went grocery shopping yesterday (before all the rain started) and to my absolute delight (because I totally love tacos), HEB had another great Combo Loco sale... buy two pounds of ground beef, get taco shells, shredded cheese, sour cream, refried beans, and taco seasoning for free!

I did what any normal person would do after buying all the stuff for tacos... I made tacos!! I also chopped up some green onions and made The Best Guacamole... Ever! to go along with them.

So what am I going to do with the other pound of ground beef? I was thinking Beef and Cream Cheese Enchiladas with a Hatch Chile Sauce Smothered with Cheddar Cheese might be a really good idea.

Friday, January 15, 2010

It's Been Raining for Three Days in a Row Cozy Comfort Chili

I know that's a long title for a blog post, but it's been raining for three days in a row and today it got cold (the kind of cold that makes you turn on the heat and wear socks in the house) and windy and I wanted some chili to warm me up... so I made chili tonight and decided to name it Cozy Comfort Chili... because it's a cozy night to be inside, all warm with the heat on and socks on my cold feet, and because chili is just about the best comfort food there is and because I had to call it chili because that's what it is.

A while back my daughter, Jaime, was trying out different white chili recipes for a chili cook-off her apartment complex was having. Just so happened that I was over at her house and she offered to make me dinner. I love when that happens. And especially since she sent the leftovers home with me because she doesn't believe in eating leftovers. (I did something wrong here in raising her because leftover chili is always better the second time around.)

She was using a recipe a friend had given her that called for ground turkey, cannellini beans, white pepper, cumin, corn, diced chiles, and some other ingredients. I watched her make the chili but didn't write down the recipe. It was really, really good and since I had most of the ingredients on hand, I decided to make it.

I suppose I could have gone to the grocery store to get the missing ingredients, but it's been raining for three days and I didn't feel like driving through the floods to get chicken broth, white pepper, green onions, sour cream, and tortilla chips, so I improvised, which is always how I make chili anyway.

  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • Freshly ground black pepper, to taste
  • Several shakes or many more of ground cumin
  • Several shakes or many more of chili powder
  • 1 (4 oz.) can diced green chiles
  • Most of a (12 oz.) package of Steamfresh Specially Seasoned Southwestern Corn (minus one serving that I ate with my meatloaf the other night... you're supposed to use half of a (16 oz.) package of frozen corn)
  • 1 (15 oz.) can cannellini beans, drained and rinsed
  • 1 chicken bouillon cube dissolved in 1-3/4 cups hot water (you're supposed to use 2 cans of chicken broth, but I had to improvise)
  • Lots of shredded Mexican blend cheese
  • Optional: Fresh chopped baby spinach (because Jaime puts this in practically everything)
  • Sour cream and sliced green onions for garnish (not pictured because I didn't have them and didn't feel like driving to the grocery store)
  • Tortilla chips (I made cheese quesadillas instead because I was out of tortilla chips)
If you've made chili at least once in your lifetime, you don't really need the directions. Just brown the meat and onions together, seasoning when you stir or whenever you feel like it. When the meat is browned, add the diced chiles and corn, season some more, stir, then add the beans, season again (because the red chili powder is a nice color contrast to the white beans, plus it adds more flavor and heat), stir again, then pour in the chicken broth. Stir and bring to a boil, then reduce the heat and simmer for about an hour. Serve with lots of cheese on top, add a dollop or two or three of sour cream, and top it off with the green onions. Tuck in the tortilla chips on the side.

This was really great chili... perfectly cozy and comforting on a rainy day. It was almost as good as the chili that Jaime made.

Note to self: Ask Jaime for her recipe.