Saturday, August 31, 2013

Breakfast Saturday: Peanut Butter Oatmeal Bars

Hey foodies, friends, and bloggers! Today I really wanted to make a breakfast that was simple and incorporated peanut butter. I love grabbing a spoon, dipping into the jar of peanut butter, and calling it a day. There's nothing better than peanut butter sticking to the roof of your mouth and then washing it all down with a tall glass of milk. Or soy milk. Whatever floats your boat.

Anyway, today's recipe is super simple. It makes 8 bars total, and the plus side? They're healthy. This is a great way to get your kids to eat right without sacrificing on flavor. There's no oil, no white sugar, and no butter. The ingredient that gives this flavor would be the brown sugar which I love to use in many recipes. Anyway, I'm going to mosey along into the kitchen. I invite you all to join me. I hope to see you all there!

Peanut Butter Oatmeal Bars
Yields 8 squares

You will need:

  • 1.5 cups quick-cooking oats
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1 large mashed banana
  • 1/4 cup creamy peanut butter


  1. Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
  2. Add in the vanilla extract, milk and egg. 
  3. Mix the ingredients together.
  4. Add in the mashed banana and peanut butter. 
  5. Combine all of the ingredients.
  6. Pour the mixture into a lightly greased 8x8-inch metal baking pan. 
  7. Bake at 350 degrees for 20 minutes.
  8. Cut into squares and dig in!

Okay everyone, I'll be back tomorrow with yet another recipe. More than likely I'm going to be taking Monday off due to the holiday. I might come around that day with a recipe, but then again, I might have a movie day with the hubby. Who knows? Anyway, have a great day and I'll catch you on the flip side. Happy blogging to you all!

Friday, August 30, 2013

Nutella Swirled Pumpkin Pie

Hey foodies and friends! I thought long and hard about what I wanted to do for our blog entry today, and well, I just couldn't think of a single dinner recipe that I wanted to do. That lead me to start thinking about other things we could do here. Ultimately, I settled on dessert.

I'm fairly certain that that's how things work. If normal food doesn't sound appetizing, we automatically go for the snacks and sweet stuff. Today, we are combining the hazelnut deliciousness of Nutella with pumpkin pie, thus: Nutella Swirled Pumpkin Pie. Sounds amazing right? I normally don't whip out the pumpkin pie supplies until Thanksgiving rolls around, but I figured football season is upon us, and that means Thanksgiving is nearing so why not? I enjoy both nutella AND pumpkin pie, so this seemed a logical choice for our blog entry. Okay, okay, enough chatter. I'm headed toward the kitchen. I invite you all to join me. I hope to see you there!

Nutella Swirled Pumpkin Pie

For the Crust, you will need:

  • 1.5 cups gingersnap cookie crumbs
  • 2 Tablespoons sugar
  • pinch of salt
  • 5 Tablespoons unsalted butter, melted and slightly cooled

For the Filling, you will need:

  • 3 large eggs, room temperature
  • 15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar (may also use light brown sugar)
  • 1.5 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup Nutella (or 4 oz melted quality chocolate)


  1. Preheat oven to 350 degrees. 
  2. Spray a 9-inch pie dish with nonstick spray, then set aside. 
  3. Grind the gingersnap cookies into a fine crumb. 
  4. Mix with melted butter, sugar, and salt. 
  5. Press the mixture into the pie dish. 
  6. Bake crust for 10 minutes and allow to cool.
  7. In a large bowl, whisk the eggs. 
  8. Add the remaining ingredients (sans the Nutella) and stir to combine. 
  9. Pour the mixture into the pie crust, reserving 1/2 cup. 
  10. Mix the reserved cup of pie filling with Nutella. 
  11. Drop globs of the Nutella mixture onto pie, swirling with a knife (or other pointy utensil). 
  12. Do not over swirl.
  13. Bake for 40 to 45 minutes or until the filling is set.
  14. Allow to cool completely, and enjoy!

I'll be back tomorrow for Breakfast Saturday. Stay tuned because as usual, there will always be something scrumptious served up! I'll catch you all on the flip side. Happy blogging to all!

Thursday, August 29, 2013

Crunchwrap Supremes

Hola friends, foodies, and bloggers! Tonight I was scrolling through pinterest and spotted this awesome recipe for crunchwrap supremes. If you have a Taco Bell anywhere in your city, then you know exactly what I'm talking about. If you aren't familiar with Taco Bell, crunchwrap supremes are like tacos, neatly folded into a pretty design inside of a tortilla. By pretty, I just mean nice and neat.

Now I could just go out and shell out a couple bucks to get one of these delightful items, but I would rather make half a dozen for myself (for the same price I'd pay for one). Well, I'm not actually sure what the costs would be to make a half dozen, but one can expect a lower price for homemade as opposed to a fast food joint. Okay, okay. I'm blabbing your ears off, so stay tuned and I hope to see you in the kitchen!

Crunchwrap Supremes
Makes 6

You will need:

  • 6 large flour tortillas
  • 6 small corn tortillas (or tortilla chips)
  • 1 pound ground beef
  • 1 package taco seasoning
  • sour cream
  • nacho cheese (or shredded Mexican blend cheese)
  • shredded lettuce
  • diced tomatoes


  1. Brown ground beef in a skillet, then add taco seasoning. 
  2. Set aside.
  3. Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.
  4. Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. 
  5. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.
  6. Lay out the flour tortilla. 
  7. Spoon some of the seasoned beef into the center of the tortilla. 
  8. Top with some nacho cheese, or shredded cheese. 
  9. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.
  10. Starting with the bottom of the tortilla, fold the edge up to the center. 
  11. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. 
  12. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 
  13. Spray a frying pan with cooking spray.  
  14. Carefully place the Crunchwrap, seam-side down, in the pan. 
  15. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. 
  16. Flip it over and cook for another 3 minutes. 
  17. Serve and enjoy!

Okay ladies and gents. I'll be back again soon. Have a great day, and stay tuned for our Breakfast Saturday post. It'll be delicious! See you all soon, and happy blogging to all!

Wednesday, August 28, 2013

Dani Wednesdays: Hungarian Goulash

Hello, again. This week I needed a recipe to make with some stew meat I got on sale at the local market. I was tired of Mexican and traditional stew was not appealing to me. So after searching the internet, I got some ideas for Goulash. None of the recipes were exactly to my liking, so I created my own. This was a hit in my house and Hubs said it was even the envy of his co-workers when he took it for lunch the next day. Just talking about it makes me wish I still have left-overs. :)

Hungarian Goulash
 serves 4 (best to double, so you do not have to cook for a few days)


  • 1 lb beef stew meat
  • 3 tbsp veg oil
  • (dry spices)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 3 tsp paprika
  • 1/2 tsp dry mustard
  • 1 sm red onion sliced
  • 1/2 bag of baby carrots (optional)
  • 1 can diced tomatoes
  • 1 cup water
  • 1 tsp red pepper flakes
  • 1/2 c ketchup
  •  2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 dutch oven (very important)


1.  Combine dry spices in a gallon size zip lock bag and shake
2. Place stew meat in bag, seal bag and toss/ massage meat to coat with spices (this makes sure each piece is well seasoned
3. Heat oil on medium until the oil begins to shimmer
4. Brown meat coated in spice mixture until completely browned (This process is very important in sealing in juices and adding a richer flavor to the dish)
5. Add onion and carrots, continue to saute onions begin to brown
6. Next in the pot is the tomatoes, combine with all other ingredients and let it begin to reduce
7. Combine remaining ingredients in a separate bowl, then add to pot.
8. Bring contents of pot to a boil
9. Reduce heat to simmer and cook for about 2 hours or until meat begins to separate with a fork
10. Enjoy over egg noodle, rice, potatoes, etc.

Note: This meal can be made in a slow cooker on low for about 7-8 hours, however be sure to brown your meat at the very least. Otherwise the flavor will be a bit flat and not as delectable. (This made not be traditional Hungarian by any stretch, but it is tasty and similar in many ways)

Tuesday, August 27, 2013

Broiled Lemon Chicken

Hey bloggers, friends, and foodies! Welcome to The Tasteful Texan. I know I said I was going to be back yesterday with a new recipe, but I decided to take the night off and spend a little time with my husband. I'm back though, and I've got a delicious chicken recipe for you all. I've also got a treat because of my absence.

The treat we will be making is a cookie dough cheesecake. Yummy, right? I think so. In fact, I used to stuff my face with cookie dough cheesecake all the time when I worked in this amazing local deli in Springfield, Massachusetts. The deli was called Gus and Paul's. The location I used to work at closed down unfortunately, but it's brother location down the road is still open. I've looked at the menu from this location and sadly, I don't see the cheesecake on the menu. It makes me sad, but hey, it was great when we had it!

Anyway, I don't want to ramble on. I'm going to head into the kitchen, and I hope to see you all there!

Broiled Lemon Chicken

You will need:

  • 1 whole chicken cut in pieces (or about 3 pounds of chicken pieces)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • Juice of 2 large or 3 small lemons (reserve the peels for the roasting pan)

  1. Wash your chicken pieces well and pat dry with paper towels. 
  2. Add the chicken pieces to a large shallow pan.  
  3. To the pan add 3 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, and the juice of 2 large or 3 small lemons.
  4. Toss together well, massaging the chicken pieces well with the lemon, oil and seasonings. 
  5. Spread out the pieces in the pan. 
  6. Add the lemon peel pieces to the pan as well.
  7. Broil the chicken between 400 to 425 degrees for 35 to 40 minutes.
  8. Turn the chicken several times during the broiling time. 
  9. Let rest for 5 minutes before serving. 
  10. Skim the excess fat from the pan drippings and serve with the chicken.


Cookie Dough Cheesecake

You will need:

  • 2 packages Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
  • 1 Graham Pie Crust

  1. Preheat oven to 350 degrees.  
  2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  
  3. Add eggs; mix just until blended.  
  4. Remove 1/2 cup of the dough; drop by teaspoonfuls into batter.  
  5. Stir gently.
  6. Pour into crust.  
  7. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
  8. Bake 40 minutes or until center is almost set.  
  9. Cool.  
  10. Refrigerate 3 hours or overnight.

As usual, thank you for joining me. If you were one of our new readers, we hope to see you again soon. Feel free to share these recipes with your friends and families. We'll be back again soon, but until then: have a great day and happy blogging to all!

Sunday, August 25, 2013

Honey Walnut Shrimp and Chow Mein

Welcome friends and foodies! Welcome to The Tasteful Texan! Tonight we are taking a trip to China, well, not actually. We are bringing the taste of China to us! We have honey walnut shrimp and chow mein on the menu tonight.

My sister and I are gaga over Panda Express and their honey walnut shrimp and chow mein. Honestly, it's what we get every time we go. I guess you can say we are creatures of habit. Well tonight, I wanted to share a couple of recipes so you and your family can enjoy the yummy goodness in the comfort of your home for a fraction of the price! As usual, I'll be in the kitchen prepping for dinner. You are welcome to join me if you'd like. If you are joining me, I'll see you all there!

Honey Walnut Shrimp and Chow Mein
Both yield about 4 servings

For the Shrimp, you will need:

  • 1 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup walnut halves
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons condensed milk
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • 1/2 cup cornstarch

For the Chow Mein, you will need:

  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ground black pepper, to taste
  • 2-3 tablespoons vegetable oil
  • 3 (5.6 oz) packages refrigerated Yaki Soba noodles
  • 2/3 cup chopped celery (chopped diagonally)
  • 1 medium-sized onion, thinly sliced
  • 2 cups chopped cabbage


To Make the Shrimp: 

  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. 
  3. Add sugar and stir, constantly, until golden and thickened. 
  4. Add walnuts and gently toss to combine. 
  5. Transfer to a parchment paper-lined plate.
  6. In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
  7. Season shrimp with salt and pepper, to taste.
  8. Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
  9. Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. 
  10. Transfer to a paper towel-lined plate.
  11. In a large bowl, combine shrimp and honey mixture.
  12. Serve immediately, topped with walnuts.

To Make the Chow Mein:

  1. In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. 
  2. Set aside.
  3. Remove Yaki Soba from packages and discard included flavoring packets. 
  4. Rinse noodles well, drain, and set aside.
  5. Heat oil in a large wok or skillet. 
  6. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. 
  7. Add cabbage and saute an additional minute or so.
  8. Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.
  9. Enjoy!

Have a great day and I hope to see you all around soon. I'll be back tomorrow with more recipes for you all. I'll catch you on the flip side. Happy blogging to all!

Saturday, August 24, 2013

Homemade Pop-Tarts

Hey foodies and friends! Welcome to our Breakfast Saturday entry. I was inspired to do this recipe because of our grocery trip this past Thursday. My big sister, big brother, and I went shopping at our local Walmart. As we were going down one of their thousands of isles, we spotted roughly 20 to 30 HUGE boxes of pop-tarts. When I say HUGE, I mean like a 48 pack of them. Well, to our luck, they were in the wrong isle, with a wrong price tag. Walmart is pretty well known for honoring their flubs, so we brought the box up, showed the manager that the tag said $1.00 (Holy cow! Yes, $1.00!) and they honored it.

Now think about that with me. A box of like, 48 pop-tarts, normally $10.00. That would make each of them roughly 21 cents each. We got 48 for $1.00... Well, needless to say, my family will definitely enjoy the pastry goodness, but what would be even better than store-bought? Homemade. That's exactly what we will be making today. This recipe is longer, but well worth it when the tarts come out of the oven and you can slab on some butter and enjoy it! Okay, okay, I'm done chatting your ears off. I'm making my way into the kitchen. I invite you all to join me. I'll see you there!

Cinnamon Brown Sugar Pop-Tarts
Yields 9 Pastries

For the pastry:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, cold, cut into small chunks
  • 4 tablespoons ice water, plus more if needed

For the filling:

  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1 large egg, whisked with a tablespoon of water, to brush the pastries with

For the glaze:

  • 3/4 cup powdered sugar, sifted
  • 4 teaspoons milk, plus more as needed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees.
  2. In the bowl of a food processor, combine the flour and salt; pulse a couple times to combine the ingredients. 
  3. Throw in the cold, diced butter, and pulse 10 more times or until the mixture resembles coarse crumbs, about the size of peas.
  4. With machine running, add ice water through the opening on top of the lid, in a slow, steady stream, one tablespoon at a time,  just until dough holds together without being wet or sticky. 
  5. It should form a ball and come away from the sides. 
  6. It is very important to  not over process the dough. A way to test the doug is by squeezing a small amount of dough together; if it is still dry and doesn't come together, add a bit more water, 1 tablespoon at a time. 
  7. Divide the dough in half, and place each half on a piece of plastic wrap. 
  8. Shape into disks and tightly wrap in plastic. 
  9. Place the disks in the refrigerator and chill for at least 1 hour or up to overnight.
  10. To assemble the toaster pastries: Remove the chilled dough from the refrigerator and allow it to thaw for a bit. This will help you roll out the dough, and make it easier to work with. 
  11. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick. 
  12. Trim the sides of the dough so that it measures 9×12 inches in size. 
  13. Repeat with the second piece of dough. 
  14. Cut each piece of dough into thirds and then each third into thirds again. 
  15. You should end up with 9 rectangular pieces, each measuring 3×4 inches.
  16. Beat the egg with a tablespoon of water and brush it over the entire surface of the first dough pieces. 
  17. This will be the “bottom” of the tart; the egg will help glue the lid on. 
  18. Place a heaping tablespoon of filling into the center of each rectangle, making sure to leave about 1/4 inch of space on the edge. Brush the second dough pieces with egg wash as well, and place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. 
  19. Crimp the edges with a fork all around the edge of each rectangle. 
  20. Gently place the tarts on a parchment-lined baking sheet. 
  21. Prick the top of each tart five times with a skewer or toothpick. 
  22. Brush the tops with extra egg wash. 
  23. Refrigerate the tarts, uncovered, for about 30 minutes. 
  24. Remove tarts from the fridge and bake for about 20-25 minutes or until they're golden brown, rotating the pan halfway through baking. 
  25. Let the tarts cool on the pan for about 5 minutes, and then transfer them to a cooling rack and allow them to cool completely before glazing.
  26. To make the glaze, mix all the ingredients together in a bowl until it reaches a spreading consistency. 
  27. It should be thick but not too thick. 
  28. Use a butter knife or offset spatula to glaze each tart. 
  29. Allow the glaze to harden before eating. 
  30. Enjoy

Thanks for joining me today. I hope you and your family and friends enjoy these delicious homemade pastries. I'll be back soon with another recipe for everyone. Have a great day, and happy blogging to all!

Thursday, August 22, 2013

Pan-Fried Lemon Bluefish with Caper-Tomato Salsa

Hey bloggers, foodies, and friends! Welcome to another entry to The Tasteful Texan. Today we will be making bluefish. Before we begin, I'm going to fill you all in on what bluefish is exactly. I like to think that knowing what you're working with makes cooking much more fun. I mean really, why would someone want to make something when they don't even know what it is? It can be a bit frightening. Anyway... I'm rambling.

Bluefish is a pelagic fish, meaning they live near the surface of the water. They are found in a variety of coastal habitats, such as Eastern America, the Mediterranean, Africa, Australia, and Southeast Asia. Bluefish can live up to 9 years and are usually between 20 and 60 cm longs. They can however reach 120 cm longs and weigh up to 14 kg. Wow! That's some awesome information!

Now that you know what you're going to be working with, why don't you join me in the kitchen and we'll whip up this delicious meal? I'll see you all there!

Pan-Fried Lemon Bluefish with Caper-Tomato Salsa
Makes 4 Servings

You will need:

  • 2 bluefish fillets, about 1.5 lb. each, cut in half
  • 2 Tbsp. olive oil
  • 3-4 Tbsp. lemon juice
  • 1/4 cup white wine
  • salt and freshly ground pepper

For the caper-tomato salsa:

  • 1 big tomato, chopped
  • 3 Tbsp. capers
  • 1 Tbsp. fresh thyme
  • 2 Tbsp. fresh sweet peas
  • 1/2 garlic cove, crushed
  • juice of 1/2 lemon
  • salt and freshly ground pepper
  • small red onion, sliced


  1. For the salsa: mix all the ingredients together, leave to infuse for a hour in the refrigerator.
  2. Season the fillets with salt and pepper. 
  3. Heat the oil in a skillet and pan-fry the fish for 5 minutes on each side. 
  4. Add the lemon juice to the pan and cook for further 3 minutes on each side.
  5. Remove the fish to the plate and then add the white wine to the pan to deglaze. 
  6. Pour the sauce over the fish and serve immediately with caper-tomato salsa, thyme and red onion.
  7. Enjoy!

As usual, I'll be back again tomorrow. I hope to see you all here again soon. Have a wonderful day, and happy blogging to all!

Wednesday, August 21, 2013

Dani Wednesdays: Beef Chili Nachos

Beef Chili Nachos

  • 1/2 lb ground beef ( I used less than 7.5%)
  • 2 tbsp olive oil
  • 1 poblano
  • 2 New Mexico Hatch peppers ( I used mild. If you cannot find, just use more poblano. Next time, I will probably use only Hatch, if they are in season. I like their flavor and sweetness)
  • 2 med zucchini, diced
  • 1/2 c shredded carrots ( I use store bought)
  • 1 small onion diced
  • 2 cloves garlic
  • 1 can petite cut tomatoes
  • 1/4 c crushed tomatoes or 2 tbsp tomato paste
  • 1/8 tsp chipotle powder
  • 1/2 tsp ancho chili powder
  • 3 tsp chili powder
  • 1/2 tsp garlic powder
  • juice from 1 lime
  • Tortilla chips
  • Mexican cheese blend
  • sour cream or plain yogurt

1. heat oil in pan until is begins to shimmer
2. brown meat with onion  over medium heat about 5 mins
3. add spices, garlic, zucchini and carrot stir for about another 2 mins (do not let garlic brown for it will begin to taste bitter. You may need to reduce heat)
4. as pan begins to dry, add all tomatoes
5. cook until most of the liquid has evaporated
6. add lime and you are ready to build your nachos
7. place chips on bottom of bowl or plate
8. top with chili and your other favorite toppings

This recipe is pretty mild in heat from chili, you may want to modify up or down for your family's taste. I prefer to let my family build their own, so I set the table with all the ingredients separate. This is great for kids, but I like it too so every one gets exactly what they want. Note: this is a great way to hide veggies, so that know really feels like they are eating them. Also, you can use the chili for tacos or in eggs, so there is no need to worry about leftovers. - Enjoy-

Tuesday, August 20, 2013

Salted Caramel Apple Hand Pies

Hello foodies! Welcome to The Tasteful Texan. In our post yesterday, I made mention of doing a dessert recipe today. It happens that I STILL have a sweet tooth, so you're in luck! I know pies are the "norm" when it comes to holidays and parties, but what happens when neither one of those situations pertains to us?

In that situation, we make hand pies! Those are individual pies. That means no sharing with anyone else. You can have all the yummy goodness of a full-sized pie all to yourself, but smaller. Yes, just you. This recipe will make 10 individual pies, so everyone in your family can have their own as well.

As usual, I'll be in the kitchen prepping these tasty little pies. I invite you all to join me. I hope to see you all there!

Salted Caramel Apple Hand Pies
Yields 10 Mini Pies

For the Dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup cold sour cream

For the Filling:

  • 2 cups small diced (peeled) Granny Smith apples 
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 8 store-bought soft caramels, roughly chopped
  • 2 teaspoons all-purpose flour
  • Large flake sea salt 
  • Egg wash (1 egg lightly whisked with 1 Tablespoon water)
  • Crystal sanding sugar (optional)


  1. To Make the dough: Whisk together the flour, salt and baking powder in a large bowl.
  2. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  3. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  4. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  5. Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. 
  6. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
  7. To Make the filling: In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
  8. To Assemble the pies: Preheat the oven to 425 degrees.
  9. Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square.
  10. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. 
  11. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
  12. Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. 
  13. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. 
  14. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. 
  15. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
  16. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. 
  17. Sprinkle the pies with crystal sanding sugar (optional).
  18. Bake the pies for about 15 minutes, or until they're golden brown.
  19. Remove the pies from the oven and allow them to rest for 10 minutes before serving. 
  20. Repeat the filling and baking process with the remaining dough circles.
  21. Enjoy!

Thanks for joining me today. Enjoy the hand pies, and feel free to share this recipe with your friends and families. I'll be back tomorrow with a dinner recipe, but until then: have a great day and happy blogging to all!

Monday, August 19, 2013

Pan Fried Mustard Lemon Sauce Chicken and Cauliflower

What's new foodies and friends? Today we will be making a succulent chicken dish. The chicken will be pan fried and the cauliflower will be baked. That means awesome texture and juicy chicken all topped off with a delicious lemon-mustard sauce. It has my mouth watering just thinking about the finished product!

This recipe is versatile. You can add whatever you like to it, meaning you can add more butter for flavoring, toss in some other veggies, or just really play around with this recipe and make it your own. Everyone wins! I'm pretty sure if lemon-mustard sauce isn't your thing, you can tweak it as well, possibly going for Italian flair, or a saltier twist with say, soy sauce or something. As I said before: SUPER versatile.

I'm going to head into the kitchen. I invite you all to join me. I'll see you there!

Pan Fried Mustard Lemon Sauce Chicken and Cauliflower
Yields 4 servings

You will need:

  • 8 chicken breast minute steaks, 3.5 ounces each
  • 1 cauliflower, about 1.75 lbs, trimmed
  • 1 garlic clove, thinly sliced
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons flat leaf parsley, chopped
  • 1 tablespoon wholegrain or Dijon mustard
  • 3 ounces unsalted butter, chopped
  • 2 tablespoons olive oil
  • 1 lemon cut into 6 wedges


  1. Preheat the oven to 390 degrees.
  2. Cut the cauliflower into inch thick slices and overlap it in a small baking dish. 
  3. Pour over ½ cup water, season with salt and pepper and drizzle with oil.
  4. Roast for 20 minutes or until golden.
  5. Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.
  6. Transfer to a plate and cover to keep warm.
  7. Melt the butter in a small pan over a medium low heat. 
  8. Add the garlic. 
  9. Whisk in the juice from 2 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.
  10. Bring to a simmer then season to taste and remove from the heat.
  11. Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.
  12. Enjoy!

Okay guys and gals, I'll be back tomorrow. I've really been in a sweet kind of mood lately, so if you're around there will be recipes for cake, pie, or some other sort of dessert. Stay tuned because you never know what I'll bring to the blog! For now, have a great day and happy blogging to all!

Saturday, August 17, 2013

Breakfast Saturday: Homemade Cronuts

Hey foodies! Today, we're going to be jumping on the bandwagon if you haven't already. Honestly, it's not that I haven't wanted to try these, it's just they're "new" and "hip". Everyone wants them. If I had given into them from the get-go, they would hold no wonder or enchantment because EVERYONE has done them, thus the reason for my waiting to make these.

So, these yummy things are a cross between donuts and croissants. Who wouldn't love the delicious flakiness from the croissants mixed with the fried sweetness from the donuts? It's the perfect marriage of breakfast pastries. Truth be told, these are easy to make. I was a bit nervous about all the prep work and what could be a long cooking time. Fooled me! Well, now I'm ready. I'm ready to conquer the cronut world. Who's with me? All of you interested in making sweet, flaky goodness, I invite you into the kitchen. I'll see you all there!

Homemade Cronuts
Yields 1 dozen 

For the Dough:

  • 3/4 cups milk, warmed
  • 1 tablespoon active dry yeast
  • 1/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour (divided)
  • 1 teaspoon salt
  • 1 cup butter, at room temperature

For the Maple Glaze:

  • 1/2 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk, cream or water


  1. In a large bowl, stir together the milk and yeast. 
  2. Stir in the sugar, eggs, and vanilla and mix well. 
  3. Add a cup of the flour and the salt, then gradually add another 2.25 cups of the flour, stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky.
  4. Transfer your dough to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.
  5. Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth.
  6. When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13x18 inches and 1/4-inch thick. 
  7. Spread the butter evenly over the dough.
  8. Fold it as you would fold a letter, in thirds. 
  9. Cover the dough in plastic wrap and put it back into the fridge for 30 minutes.
  10. Pull the dough out and put it back on the countertop, with the open sides to the left and right. 
  11. Roll it out into another rectangle.
  12. Fold the left third over the middle, then the right third over the middle. (This is referred to as a "turn”. To keep track of each fold -- or turn -- press your finger into the dough at the edge to make two marks -- you can do this each time you roll and fold so that you know how many times you've done it.) 
  13. Chill the dough for another 30 minutes.
  14. Roll, fold, and refrigerate the dough two more times, so that you’ve done it four times total. 
  15. Cover and refrigerate for at an hour, or overnight.
  16. Then, roll your dough out to 1- to 2-inch thickness, then cut it into rounds, or rings, or scraps.
  17. In a heavy pot (or deep fryer), heat a couple inches of oil to about 350 degrees, or until it’s hot but not smoking, and a scrap of bread sizzles when you dip it in. 
  18. Cook the doughnuts in batches, without crowding the pot, flipping as necessary until deep golden. 
  19. Transfer to a baking sheet lined with a paper towel.
  20. Meanwhile, whisk together the icing sugar, maple syrup, and enough milk, water, or cream to make a drizzling consistency. 
  21. Drizzle over the croissoughnuts while they’re still warm. 
  22. Enjoy!

 Okay guys and gals. I'll be back soon with something scrumptious for you all. Have a great weekend, and Happy Blogging to all!

Friday, August 16, 2013

Cookies and Cream Rice Krispies Treats

Welcome everyone! Tonight, we have a very special treat for everyone. I sit here, stuffing my face with cookies and cream muddy buddies. If you have no clue what muddy buddies are, check out this link HERE.

Many people have heard of "puppy chow" or "cat chow" snacks. Muddy Buddies is just another name for chocolate and powdered sugar or peanut butter covered chex cereal. They're deliciously addicting, I kid you not.

My husband has an addiction for cookies and cream anything. I enjoy rice krispies treats. The combination of both is amazing, and the inspiration for tonight's recipe. I'm going to grab my baking apron, and I invite you all to join me in the kitchen. I'll meet you all there!

Cookies and Cream Rice Krispies Treats
Yields about 24 squares

You will need:

  • 6 cups Rice Krispies cereal
  • 20 regular oreos, crushed/chopped (about 2.5 cups crushed)
  • 5 cups mini marshmallows
  • 3 Tablespoons butter

  1. Put rice krispies into a large bowl.  
  2. Spray a 9×13″ casserole dish or cake pan with non-stick spray, set aside.
  3. In a large plastic (ziplock type) bag, crush oreos.  
  4. You want to have some crushed into small pieces, and some bite size chunks.  
  5. Add oreos to rice krispies and stir to combine.
  6. In a large microwave safe bowl, heat butter and marshmallows together (about 3 minutes).  
  7. They will expand a LOT, so make sure your bowl is big enough.  
  8. When the marshmallows are puffy and mostly melted, carefully remove from microwave and stir to fully combine the butter, and make sure the marshmallows are fully melted.  
  9. Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.  
  10. As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish.  
  11. Use the spatula to press the mixture around the dish, and flatten as needed.
  12. Allow to cool (about 20 minutes) before cutting into squares.
  13. Enjoy!

I'll be back tomorrow for Breakfast Saturday. Have a great day, and Happy Blogging to you all!

Thursday, August 15, 2013

Brown Sugar and Balsamic Glazed Pork Roast

What's happening friends and foodies? As you have noticed, Dani was not around today. I did talk to her and she's down with a very, very bad case of food poisoning. She's been out of commission all week, so let's send her well wishes before we get started:

Get Well Soon, Dani!

For tonight's dinner, I talked with my big sister a lot about what to dish up in this entry. We've done the chicken thing. We've done the shrimp thing. We've been pushing our limits with pork tenderloin and pork chops. I think tonight is the perfect night for a pork roast. 

This roast is just fancy enough for a normal night in, or if you are having a bigger family gathering. With that, I'm going to make my way to the kitchen. I'll see you all there!

Brown Sugar and Balsamic Glazed Pork Roast
Yields 6 to 8 servings

For the pork roast:

  • 1 (2-3lb) pork loin roast
  • 1 tsp salt
  • 1 tsp thyme
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ½ cup water

For the glaze:

  • ½ cup brown sugar
  • ½ cup water
  • ¼ cup balsamic vinegar
  • 2 Tbsp soy sauce
  • 1 Tbsp cornstarch

  1. For the roast: Place roast in a slow cooker. 
  2. Rub with salt, thyme, garlic powder, and pepper. 
  3. Add ½ cup water around the edges (so you don’t pour off the rub you just put on the pork). 
  4. Cook on low 6-8 hours, or until pull-apart tender. 
  5. During the last 30 minutes or so of cooking, prepare the glaze.
  6. For the glaze: Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan. Stir over medium heat until glaze thickens. 
  7. Brush over roast 2-3 times during the last 30-minutes or so of the cook time. 
  8. Serve with remaining glaze.

I'll be back soon with another recipe. Let's hope that Dani is better next week. Until then, feel free to send her some love via the comment section below. Have a great day, and happy blogging to all!

Tuesday, August 13, 2013

Chicken Broccoli Roll Ups

Welcome friends and foodies! Tonight we will be making some kid-friendly and family-friendly roll ups. Well, most of my family would love these, but my husband has the biggest aversion toward broccoli EVER. These would not sit well with him, but for little kids and veggie lovers, this meal is simple and filling.

These bad boys make great finger food if you are hosting a party, watching sports games, or just need something fast to make. You can bag, tag, and freeze these roll ups if you want to eat them at a later time, or you can serve them fresh, hot, and delicious right out of the oven. Either way, this will make one awesome meal for the entire family!

I'm going to make my way into the kitchen. I invite you all to join me. See you there!

Chicken Broccoli Roll Ups
Yields 4 Servings

You will need:

  • 1 cup chicken, cooked and chopped
  • 1/2 cup broccoli florets, finely chopped
  • 1/2 cup carrots, finely chopped
  • 1/4 cup mayo
  • 1 clove garlic, minced
  • 1/2 teaspoon dill weed
  • 1 package refrigerated crescent rolls


  1. In a bowl, mix chicken, veggies, mayo, garlic, and dill. 
  2. Unroll the crescent rolls. 
  3. Place a large spoonful of chicken mixture on top of each piece of dough and roll. 
  4. Bake on a cookie sheet at 375 degrees for 12 to 15 minutes or until rolls are golden brown. 
  5. Enjoy!

I hope you and your kiddos enjoy this super simple meal. If your kids don't like veggies, you can simply replace any of the mentioned ingredients for things you do like, such as cheese, ground beef, and a dollop of tomato sauce for a pizza inspired roll up. Have fun, don't limit yourselves with ingredients. I'll be back soon with another fun recipe for you all. Until then, have a great day, and happy blogging to all!

Sunday, August 11, 2013

Braised Brisket with Potatoes and Carrots

Hey lovelies! Welcome to our Sunday edition of The Tasteful Texan! Today we will be making a slow braised brisket. I'm a Texas resident, and there is absolutely no way to escape brisket. It's one of those common place foods that ends up being super delicious and super versatile. We put brisket in everything from tacos, to sandwiches, and everything else.

For this recipe, we aren't putting the brisket in anything but a pot. This recipe could be a Passover recipe if you subbed the flour for ground matzo. If you are gluten sensitive, you can use rice flour. See? Super versatile and foodie friendly!

I'm ready to get cooking, so I will meet you in the kitchen. I hope to see you all there!

Braised Brisket with Potatoes and Carrots
Serves about 8

You will need:

  • 1 large (about 5 lbs) beef brisket, trimmed of all fat
  • 1 tbsp cake meal (flour if not for Passover; rice flour for gluten-free)
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 4 large white onions, peeled and thickly sliced
  • 3 tbsp tomato paste
  • kosher salt
  • 4 cloves garlic, peeled and quartered
  • 2 cups fat free beef broth
  • 3 large carrots, peeled and trimmed 2 inches long
  • 8 medium (32 oz total) red potatoes, quartered
  • 1/4 cup chopped fresh parsley, for garnish


  1. Preheat the oven to 375 degrees.
  2. Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal. 
  3. Heat the oil over medium-high heat in a large 7-quart Dutch oven or other heavy pot with a lid large enough to hold the brisket. 
  4. Add the brisket to the pot and brown on both sides, about 10 to 12 minutes.
  5. Remove meat and set aside. 
  6. Add the onions, salt and pepper to the pot and cook until soft and browned, about 10 to 12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
  7. Return the brisket and any accumulated juices to the pot on top of the onions. 
  8. Spread the tomato paste over the brisket, sprinkle with salt and more pepper to taste, then add the garlic, beef broth and carrots to the pot. 
  9. Cover the pot, transfer to the oven, and cook the brisket for about 1.5 hours.
  10. Remove the brisket and transfer to a cutting board. 
  11. Using a sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. 
  12. Return the slices back to the pot, keeping the brisket together so it resembles the un-sliced brisket.
  13. Add potatoes and sprinkle with a little more salt and pepper.
  14. Cover the pot and return to the oven. 
  15. Reduce heat to 325 degrees and cook the brisket until it is fork-tender and the potatoes are cooked through, about 1.5 hours. 
  16. Check once or twice during cooking to add more broth if needed.
  17. To serve you can arrange the meat on a platter with the carrots, onions, potatoes and some of the liquid and garnish with fresh chopped parsley. 
  18. Serve the remaining gravy on the side.

I'll see you all soon with another delicious recipe! Have a great Sunday, and I'll catch you on the flip side. Happy blogging to all!

Saturday, August 10, 2013

Breakfast Saturday: Nutella Cinnamon Rolls

Good morning foodies, bloggers, and friends! Today we will be making ooey, gooey nutella cinnamon rolls. Say it with me: Nutella. Cinnamon. Rolls.

Yummy! In my house, we always keep nutella in stock. It's like our drug of choice with it's hazelnut chocolate goodness. I'm seriously licking my lips right now just thinking about this breakfast recipe. It takes only 15 minutes to make, and makes 8 rolls total, so feel free to double up the recipe if you crave more.

So grab that java and I'll meet you in the kitchen. See you there!

Nutella Cinnamon Rolls

You will need:

  • 1 (8-count) can refrigerated crescent rolls
  • 2/3 cup Nutella (store brand chocolate-hazelnut spread may be substituted)
  • 1 tablespoon cinnamon

For the Glaze:

  • 2 to 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 3/4 cup confectioners' sugar
  • splash of cream or milk, optional


  1. Preheat oven to 350 degrees. 
  2. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray, then set aside. 
  3. Open the can of crescent rolls and carefully unwrap the dough. 
  4. If two triangles are stuck together, keep them that way. 
  5. Arrange triangles in one long row on clean counters or work surface. 
  6. Press the seams together, overlapping them slightly to close any large gaps. 
  7. Generously spread Nutella in an even flat layer over the entire surface, leaving 1/2-inch margins around all borders. 
  8. Sprinkle generously with cinnamon, to taste.
  9. Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible. 
  10. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces.  
  11. Place pieces in prepared pan, noting there will be gaps and spaces. 
  12. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden, but don't overbake because these are meant to be gooey.
  13. While rolls bake, make the Glaze: combine all ingredients in a small bowl and whisk to combine and until smooth, playing with butter and sugar ratios until desired consistency is reached. 
  14. If desired, a splash of cream or milk may be added to help achieve desired glaze consistency. 
  15. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices, or glaze rolls after they've cooled a bit. 
  16. Glaze may be drizzled on or spread on thicker with a knife or spatula. 
  17. Serve immediately.

Have a delicious weekend, and I'll be back soon with another recipe for you. Until then, happy blogging to all!

Thursday, August 8, 2013

Fried Chicken Sandwiches

Welcome ladies, gents, and food lovers! Tonight we will be making delicious fried chicken sandwiches. I saw this recipe while scrolling through pinterest. I have to say, I'm addicted to the food and drink section of the site. Well, anyway. This recipe was floating around and it really struck my fancy. I thought it would be perfect to share here with you all.

This recipe comes from Son of a Gun in Los Angeles, and they include a really awesome slaw and spicy mayo. They remind me of uuber fancy Chick-Fil-A sandwiches. If I had to choose between Chick-Fil-A and this sandwich, this sandwich would take all the trophies, the medals, and the pretty banners! Now, I'm rather excited to get into the kitchen and make this recipe. I welcome you all to join me. I'll see you there!

Fried Chicken Sandwiches
Yields 4 Servings

For the Spicy Mayo and Slaw:

  • 1 garlic clove, finely grated
  • 1/2 cup mayonnaise
  • 1 tablespoon Louisiana-style hot pepper sauce
  • 1/2 small red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 4 cups thinly sliced cabbage
  • 1/2 cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

For the Fried Chicken and Assembly:

  • 2 cups all-purpose flour
  • 1 tablespoon ground black pepper
  • 1/2 teaspoon kosher salt plus more
  • 1 cup buttermilk
  • 2 (8-ounce) skinless, boneless chicken breasts, halved crosswise
  • Peanut or vegetable oil (for frying)
  • 4 white sandwich rolls
  • 2 tablespoons unsalted butter, room temperature


  1. To make the Spicy Mayo and Slaw, mix the garlic, mayonnaise, and hot pepper sauce in a small bowl, then cover and chill. 
  2. Toss the onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine, then cover and chill also.
  3. Meanwhile, whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. 
  4. Pour buttermilk into another shallow bowl. 
  5. Working with 1 piece at a time, dredge the chicken in the flour mixture, shaking off excess. 
  6. Dip in buttermilk, allowing excess to drip back into bowl. 
  7. Dredge again in flour mixture, shaking off excess.
  8. Pour oil into a large heavy skillet to a depth of 1/2-inch. 
  9. Prop a deep-fry thermometer in oil so the bulb is submerged. 
  10. Heat over medium heat until thermometer registers 350 degrees.
  11. Fry chicken until golden brown and cooked through, about 3 minutes per side. 
  12. Transfer to a wire rack set inside a baking sheet, then season with salt.
  13. Spread the cut sides of rolls with butter. 
  14. Heat another large skillet over medium heat. 
  15. Working in batches, cook the rolls buttered side down until browned and crisp, about 1 minute. 
  16. Spread with spicy mayo. 
  17. Build sandwiches with rolls, chicken, and cabbage slaw.
  18. Enjoy!

Enjoy this scrumptious sandwich, and be sure to share with your friends and family. They will more than love this fancified chicken recipe. If not, well, to each their own. As usual, I'll be back soon with another yummy recipe, but until then: have a great day, and happy blogging to all!

Wednesday, August 7, 2013

Dani Wednesdays: Caramelized Peach and Onion Salad

A few weekends ago, I was eating at a restaurant and ordered a salad with caramelized peaches. Cannot remember the protein on the salad, so feel free to use what you have. Needless to say the salad was awesome. I recreated it for my family tonight and it was marvelous. Still wishing I had made a bigger portion. This recipe is simple and so darn good.

Caramelized Peach and Onion Salad
Serves 4

  • 2 large peaches(firm) – sliced
  • ¼ of a red onion - thinly sliced
  • 1 tsp thyme
  • 1 tbsp of butter
  • ¼ of blue cheese
  • About 20 raspberries
  • Left over Pork chops or Chicken. Optional
  • 1 package of your favorite greens, I like baby ruby reds.
  • Vinaigrette recipe to follow

  1. Melt butter over medium heat
  2. Add Peaches (no need to remove skin), red onion and thyme
  3. Sauté until onions are softened. About 5-6 mins
  4. Allow to cool a bit
  5. In the meantime, arrange greens on 4 different plates.
  6. Once peaches have cooled down, place on top of greens
  7. Then sprinkle cheese and raspberries
  8. Lastly, top with protein and salad dressing, as you like


  • 1 tbsp dijon mustard
  • 2 tsp thyme
  • ¼ c red wine vinegar
  • ¼ c extra virgin olive oil
  • ¼ tsp pepper
  • 1 tsp honey

  1. Shake your heart out until all is emulsified

Enjoy! This is a wonderful summer salad and it is a true delight for your taste buds.

Tuesday, August 6, 2013

Chipotle Shrimp Tacos with Avocado Salsa Verde

Hey foodies! Welcome to a new entry to The Tasteful Texan! Today we will be making shrimp tacos. I'm fairly certain that it's been awhile since we made shrimp tacos, if we've made them ever. My memory fails me. Anyway, these tacos will have a small kick to them, but the avocado will keep things nice and cool, and that's exactly what we need in this awful Summer heat!

This recipe makes 4 servings, and only takes about 40 minutes total, so your time in the kitchen will be short. Actually, the longest thing about this recipe is the prep work. That will take up 3/4 of your time right there. The cooking only takes 10 minutes. So, with that being said, I'm ready to get this prep work over with so we can enjoy these scrumptious tacos. Will you meet me in the kitchen? Great! I'll see you there!

Chipotle Shrimp Tacos with Avocado Salsa Verde
Serves 4

For the Salsa, you will need:

  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, husked, rinsed, and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded, and cut into chunks
  • 1.25 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

For the Shrimp, you will need:

  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges


  1. Put the onion, jalapeno, and garlic in a food processor and finely chop. 
  2. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. 
  3. Transfer to a bowl and stir in the cilantro.
  4. Heat a stovetop or outdoor grill to medium-high. 
  5. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. 
  6. Add the shrimp and toss to coat. 
  7. Grill the shrimp until translucent, about 1.5 to 2 minutes on each side.
  8. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) 
  9. Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. 
  10. Serve 2 tacos per person, with a lime wedge on the side.
  11. Enjoy

I'll be back soon with yet another mouth watering recipe! Stay tuned for Dani Wednesdays as well. Dani will be serving up yet another one of her original recipes. I can't wait! Until then, have a great day, and happy blogging to all!

Sunday, August 4, 2013

Turkey Pesto Onion Cheese Sliders

Hey foodies, friends, and bloggers! We're posting this entry a bit early considering that tonight is the start of the NFL season. If you haven't heard, tonight's game is Miami Dolphins versus Dallas Cowboys. Guess who we're rooting for? NOT Miami. Haha.

Anyway, we wanted to do something that would be appropriate for a little get together. Sliders are the perfect finger food, and they only take about 45 minutes to make, and that's including prep time. Obviously, any hardcore sports fan will not want to be cooking during the first game, or any game their team is playing in, so this was a great idea. So, I'm going to high tail it into the kitchen (game starts in 35 minutes), so I'll meet you all there!

Turkey Pesto Onion Cheese Sliders
Yields 12 servings

You will need:

  • 1 lb deli turkey thinly sliced
  • ½ lb swiss cheese slices
  • 2 pkg hawaiian sweet dinner rolls
  • 1/2 cup pesto
  • 2 Tbsp. butter
  • 1 medium sweet onion, sliced and sautéed
  • ½ cup butter
  • 2 Tbsp prepared mustard
  • 1 Tbsp Worcestershire
  • 1 Tbsp poppy seeds
  • ⅓ cup brown sugar


  1. Heat 2 Tbsp. butter in medium pan. 
  2. Thinly slice the onion; sauté in the butter for about 5 minutes, or until clear and cooked.
  3. Leaving the (24) rolls attached, horizontally slice the top off; set aside. 
  4. Place the bottom (attached 24 pieces) rolls in a 9×13 foil-lined baking pan. 
  5. Spread the pesto evenly over the bottom bread.
  6. Next layer on top of the pesto the turkey, sautéed onions, and cheese slices.
  7. Place the top section of the rolls that you already removed back on top of the sandwich.
  8. In a medium sauce pan bring the 1/2 cup butter to a soft boil. 
  9. Add mustard, worcestershire, poppy seeds, and brown sugar.
  10. Pour sauce over the 9×13 sandwiches.
  11. Cover with foil and bake at 350 degrees for 20 minutes. 
  12. Remove foil and bake another 10 minutes.
  13. Serve hot or cold.
  14. Enjoy!

Okay peeps, I'm out of here to go root for my Cowboys. Happy first game day of the season! I'll be back soon with another recipe, but until then, have a great day (or night), and happy blogging to all!

Saturday, August 3, 2013

Breakfast Saturday: Pastrami-Veggie Hash and Fried Eggs

Good morning friends, bloggers, and foodies! Today we will be making a wonderful breakfast hash and fried eggs. I know that some people are particular about how they like their eggs (I am), so if fried eggs aren't your thing, feel free to adjust the recipe for something you DO like. I like my eggs fried hard, so no runny yuckiness. I can also settle for scrambled well. As you can tell, runny, watery, goopy eggs turn me off from breakfast.

Like I said earlier, we will be making a hash. My husband makes thing amazing potato hash, like seriously. This is not a potato hash, however. It's a veggie hash full of zucchini, parsnips, sweet potatoes, and a bunch of other delicious (and healthy) things. Yum, right? Yes! I'm getting hungry just thinking about this meal. Would you all care to join me in the kitchen so we can whip us up some breakfast? Okay, cool. I'll meet you there!

Pastrami-Veggie Hash and Fried Eggs
Makes 4 servings

You will need:

  • 2 medium zucchini
  • 1 sweet potato, peeled
  • 1 parsnip, peeled
  • Salt and pepper
  • 1 baking potato
  • 8 thin slices pastrami, cut into strips
  • 1/2 cup Extra Virgin Olive Oil
  • 8 eggs


  1. Using a box grater or a food processor with the shredding disk, shred the zucchini, sweet potato and parsnip, then transfer to a colander. 
  2. Toss with 1 tsp. salt and let stand for 20 minutes. 
  3. Peel and shred the baking potato, roll it in a towel and squeeze out the excess liquid, then transfer to a bowl. 
  4. In the towel, roll up handfuls of the zucchini mixture and squeeze to remove the excess liquid. 
  5. Add to the baking potato. 
  6. Add the pastrami, 2 tbsp. Extra Virgin Olive Oil, 1/2 tsp. salt and 1/4 tsp. pepper, then toss.
  7. In a large nonstick skillet, heat 2 tbsp. Extra Virgin Olive Oil over medium-high heat. 
  8. Spread the hash mixture evenly in the pan, lower the heat to medium and cook, undisturbed, until hash is golden-brown on the bottom, about 10 minutes. 
  9. Using a heatproof spatula, divide the hash into sections, then turn and cook until golden outside and tender inside, about 5 minutes. Divide the hash among plates.
  10. In another nonstick skillet, heat 2 tbsp. olive oil over medium heat. 
  11. Fry the eggs to the desired doneness, adding the remaining 2 tbsp. olive oil if needed. 
  12. Top the hash with the eggs.
  13. Enjoy!

Have a happy morning and weekend. I might be back tomorrow, or I might take the day to rest. I'm not sure yet, but until then I hope you enjoy your breakfast! I'll see you all later. Happy blogging to all!