Sunday, September 29, 2013

Sausage Stuffed Shells

Welcome foodies and friends! As stated in yesterday's blog entry, we are going to be making a wonderful pasta dish. No, no, no. I'm not talking fettuccine or spaghetti. I'm talking stuffed shells. Gigantic pasta that looks like a seashell. In fact, my family just made a similar recipe this past week, the only difference is we made ours Tex-Mex style.

For tonight's recipe, we are staying classic. We will utilizing sausage and spinach. If you aren't a fan of spinach, I'm sure that you can alter the recipe to suit your tastes. We're going to keep the introduction short today because I'm anxious to get cooking. I invite you all to join me, and I hope to see you there!

Sausage Stuffed Shells
Yields 4 Servings

You will need:

  • 16-18 jumbo pasta shells
  • 1 pound fresh pork sausage links, casing removed
  • 1 tablespoon minced garlic
  • 1 (14-ounce) can diced tomatoes
  • 1 cup frozen spinach, thawed and squeeze dry
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • salt and freshly ground pepper


  1. Preheat oven to 350 degrees and fill a large bowl with cold water and ice, set aside. 
  2. Bring a large pot of salted water to a boil. 
  3. Add pasta shells and cook according to package directions. 
  4. Drain well then add to ice water until ready to stuff.
  5. Heat a large skillet over medium-high heat. 
  6. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
  7. Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute. 
  8. Remove pan from heat and stir in ricotta cheese.
  9. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). 
  10. Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.

I hope you all enjoy this recipe. I'll be back tomorrow with something new. Have a great day and happy blogging to all!

Saturday, September 28, 2013

Breakfast Saturday: Blueberry French Toast Roll Ups

Happy morning everyone! We're starting our day off right. Most breakfast people think of ordinary french toast, or blueberry muffins. I think blueberry french toast roll ups. Yep. We're combining two of the most iconic breakfast staples into one delicious meal.

It makes my tummy grumble just thinking about it. To accompany our roll ups, we will also make a cream cheese dipping sauce. Sounds absolutely scrumptious, right? I think so. Okay everyone, grab those coffee cups, tea cups, and glasses of milk. I'll meet you in the kitchen!

Blueberry French Toast Roll Ups

For the Roll Ups, you will need:

  • 16 - 20 slices sandwich bread
  • 1/2 cup blueberry jam
  • 1/2 pint fresh blueberries
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 2 Tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 1 pinch ground nutmeg
  • 2 Tbsp butter, melted
  • 1/3 cup granulated sugar
  • 1 1/4 tsp cinnamon

For the Dipping Sauce, you will need:

  • 3 oz cream cheese, softened
  • 3 oz butter, softened
  • 1 cup powdered sugar
  • 1.5 - 2 Tbsp milk
  • 1/2 tsp vanilla extract


  1. For the cream cheese dipping sauce: In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth and fluffy. 
  2. Add in powdered sugar, milk and vanilla and whip until well blended and fluffy. 
  3. Store in refrigerator until ready to use.
  4. Preheat oven to 375 degrees. 
  5. Stack bread into stacks of 4 slices, then trim crusts from bread. 
  6. Working with one piece of bread at a time, use a rolling pin to flatten bread to about 1/2 it's original size. 
  7. Evenly spread 1 tsp blueberry jam just onto one half of the bread, then align a row of blueberries over jam. 
  8. Roll bread to opposite end and set aside, seem side down. 
  9. Repeat with remaining slices of bread.
  10. To a blender add eggs, milk, vanilla, flour, baking powder and nutmeg. 
  11. Cover and blend on low speed 10 - 15 seconds until well blended. 
  12. Pour into a bowl and dip roll ups into egg mixture, allowing to rest several seconds to absorb liquid. 
  13. Transfer to a lightly greased Silpat lined baking sheet. 
  14. Bake in preheated oven 9 minutes, then remove from oven. 
  15. Brush tops lightly with melted butter then rotate french toast roll ups to opposite side and brush lightly with melted butter (bottoms should now be upright). 
  16. Return to oven to bake 8 - 12 minutes longer until cooked through.
  17. In a small bowl whisk together granulated sugar and cinnamon. 
  18. Once french toast roll ups are cool enough to handle, immediately dip and roll in cinnamon sugar mixture to evenly coat. 
  19. Serve warm with cream cheese dipping sauce.

Well, I'm off to spend the weekend with my husband and family. I'll be back tomorrow with a delicious pasta recipe. Stay tuned! Have a great day, and happy blogging to all!

Friday, September 27, 2013

Applesauce Barbecue Chicken

Good morning, good afternoon, good evening friends and foodies! Welcome to the Tasteful Texan! I'm your host, Mandie. Today we will be whipping up some delicious chicken. It's sweet. It's peppery. It's tender and divine. This recipe really excites me.

I found this recipe while scrolling through Pinterest (again). It comes from Taste of Home. I normally don't enjoy chicken as much as seafood, but we're talking applesauce folks. I'm a sucker for applesauce, barbecue sauce, and brown sugar. That's good eating there, I assure you.

I'm off to the kitchen. I invite you all to join me. I hope to see you all there!

Applesauce Barbecue Chicken
Yields 4 Servings

You will need:

  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2/3 cup chunky applesauce
  • 2/3 cup spicy barbecue sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder


  1. Sprinkle chicken with pepper. 
  2. In a large skillet, brown chicken in oil on both sides. 
  3. In a small bowl, combine the remaining ingredients; pour over chicken. 
  4. Cover and cook 7 to 10 minutes longer or until a meat thermometer reads 170 degrees.
  5. Enjoy!

See how simple that was? I could make this recipe every night if I wanted to. I live for simple recipes like this. Okay guys and gals, I'm out of here. I'll see you all tomorrow for Breakfast Saturday! Have a great day, and happy blogging to all!

Wednesday, September 25, 2013

Chipotle Sweet Corn Fettuccine

Good evening friends and foodies! If this is your first time joining us, we welcome you to The Tasteful Texan. Tonight we will be making a delicious sweet corn fettuccine. In my house, this is something we have often. I love corn and vegetables. It helps that I'm Italian, so pasta doesn't hurt either (except when I'm trying to lose weight).

Anyway, this recipe is relatively simple. The sauce is from scratch, so that will be one of those added bragging bonuses. Oh, if you are one of those health conscious folks, this recipe will be perfectly fine to eat. It is on the healthier side of the food spectrum, so no worries! Enjoy life and enjoy pasta! With that, I'll be making my way into the kitchen. I hope to see you all there! Allons-y!

Chipotle Sweet Corn Fettuccine
Yields 8 Servings

You will need:

  • 4-6 ears of fresh sweet corn
  • 1 lb. uncooked fettuccine noodles
  • 3 tablespoons salted butter
  • 1 teaspoon garlic
  • ¼ cup flour
  • 1 cup milk
  • ½ cup half and half
  • ½ teaspoon salt
  • ¾ cup water (the stuff that you boiled the corn in is best)
  • ½ cup Greek yogurt 
  • 1 single chipotle pepper in adobo sauce, minced
  • cilantro for serving


  1. Bring a large pot of water to boil. 
  2. Place the ears of sweet corn in the pot, cover, and remove from heat. 
  3. Let the ears “cook” for a few minutes before taking them out and letting them cool. 
  4. Cut the corn off the ears. 
  5. Place the corn kernels in a large nonstick skillet over medium high heat with no oil or butter. 
  6. Let the corn sit for a few minutes with stirring. 
  7. Stir once, and let it sit again so that the outside of the corn gets roasty-looking. 
  8. When the corn is as browned as you want it, remove from the heat.
  9. Cook the pasta according to package direction. 
  10. Keep a little bit of the pasta water.
  11. Melt the butter in a small saucepan over medium low heat. 
  12. Add the garlic and saute until soft and fragrant, about 2 minutes. 
  13. Don’t burn the garlic – it will taste bad. 
  14. Add the flour and stir for 1 minute. 
  15. Whisk in the milk, half and half, salt, and corn water until the sauce is smooth. 
  16. Finally stir in the Greek yogurt and the chipotle pepper. 
  17. Combine the sauce, pasta, and corn in one large pot. 
  18. Add extra Greek yogurt or pasta water to get the desired consistency for your sauce. 
  19. Sprinkle with cilantro for serving.

Well, as usual, I'm outta here. I'll be back tomorrow! Have a great evening and happy eating to all!

Tuesday, September 24, 2013

Balsamic Chicken and Roasted Vegetables

Hey bloggers and foodies, before we begin, I do want to start with some rather disappointing news. Our beloved Dani has resigned from Dani Wednesdays until further notice. She has been feeling under the weather, and has been absent a bit lately. It's sad to see her go, but hopefully at some point in the future she will resume with us. Let's all give her a hearty round of applause for her contribution here.

Moving on, we will be making balsamic chicken and roasted vegetables for dinner tonight. I think this is the perfect combination. The only thing you would have to prepare for a full dinner would be some sort of carb, such as rolls, or maybe mashed potatoes. Can we say yum?

Okay, I'm on my way into the kitchen. I invite you all to join me. I hope to see you all there!

Balsamic Chicken and Roasted Vegetables
Yields 5 Servings

You will need:

  • 10 boneless skinless chicken thighs
  • 20 medium asparagus, ends trimmed, cut in half
  • 3 red bell peppers
  • 1 cup carrots, sliced in half long way
  • 2 red onions, chopped in large chunks
  • 10 oz sliced mushrooms
  • 1/2 cup plus 2 tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp sugar
  • salt and pepper
  • 3 tbsp fresh rosemary
  • 2 cloves garlic, smashed and sliced
  • 2 tbsp oregano or thyme
  • 4 leaves fresh sage, chopped


  1. Preheat oven to 425 degrees. 
  2. Wash and dry the chicken well with a paper towel. 
  3. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. 
  4. The vegetables should not touch the chicken or it will steam instead of roast. 
  5. All ingredients should be spread out in a single layer. 
  6. If necessary use two baking sheets or disposable tins to achieve this. 
  7. Bake for 35 - 40 minutes.

Welp ladies and gents, I'm out of here for now. I'll DEFINITELY be back tomorrow seeing as I've got posts in queue. From now on I'll be writing mosts posts in one sitting 1 or 2 times a week, so there will be no excuse for a lack of recipes daily. Have a great day and I'll see you tomorrow! Happy blogging to all!

Sunday, September 22, 2013

Oatmeal Pumpkin Spice Bread

Hey ladies and gents! Welcome to The Tasteful Texan. I was obviously away (yet again) today, so no Breakfast Saturday entry. Okay, I have to admit, this normally happens come the first day of every new season or so. I'm not sure why this happens, but it always has.

Anyway, today we will be celebrating the turning of the seasons with a wonderful pumpkin spice bread. You and everyone on the planet knows that you can't celebrate Autumn and the upcoming holidays without pumpkin somewhere on the menu. This recipe is perfect for that. It also works as a makeshift breakfast bread if you are in a hurry and don't have time to prepare a hearty breakfast. It's really a win-win situation food wise.

Well, I'm not going to hold us up from making our way into the kitchen any longer. I'm anxious to make this recipe. I invite you all to join me, and I hope to see you all there!

Oatmeal Pumpkin Spice Bread

You will need:

  • 17.6-ounce box of organic puréed pumpkin
  • 4 eggs
  • 2/3 cup canola oil
  • 1/3 cup organic unsweetened applesauce
  • 2/3 cup water
  • 2 1/3 cups whole wheat flour
  • 1 cup organic rolled oats (save 1 teaspoon for sprinkling on top)
  • 1 3/4 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon ground cloves


  1. Preheat the oven to 350 degrees.
  2. Lightly apply cooking spray to two loaf pans.
  3. Place the pumpkin, eggs, oil, applesauce, and water in a large mixing bowl. 
  4. Blend it together using a hand mixer until creamy.
  5. Mix the flour, oats, sugar, baking soda, and spices in a smaller mixing bowl
  6. Add the dry ingredients into the wet, and using a spoon, mix thoroughly until smooth. 
  7. Pour half the batter into each greased pan. Sprinkle the tops with rolled oats.
  8. Bake for 45 to 60 minutes or until a toothpick inserted comes out dry. 
  9. Allow to cool in the pans before removing.
  10. Enjoy!

Okay guys and girls, I'll be back soon. Obviously I've been saying lately that I'll be around, but thee past few months have been a bit hectic (and not because of all the fan-girling I talked about last post). I'll do my best to be back tomorrow, and I will try harder to be around so everyone can enjoy more scrumptious recipes. Have a great day, and happy blogging to all!

Friday, September 20, 2013

Snickerdoodle Cookies

Hey friends, bloggers, and foodies! Tonight (and every day this past week) I've had an uuber sugar tooth. This tends to happen when I'm lounging around, usually fan girling over someone or something. Lately it's been BBC's Sherlock and Benedict Cumberbatch. I know, shame shame...

Well you know what? I regret nothing. Since I'm just being lazy tonight, I think some cookies would be a wonderful thing to make. My sister makes snickerdoodle cookies and honestly, they make me the happiest girl in the world. I would like to think that that is how you all would feel after making this recipe. So, let's get going and I'll meet you in the kitchen!

Snickerdoodle Cookies
Yields 16 to 18 cookies

You will need:

  • 1/2 cup butter (1 stick), softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1.5 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

For rolling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon 


  1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. 
  2. Add the egg and vanilla and beat until smooth.
  3. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
  4. Pour the dry ingredients into the wet ingredients and mix well.
  5. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
  6. In a small bowl, combine the sugar with the cinnamon for the topping.
  7. Take about 2.5 tablespoons of the dough and roll it into a ball. 
  8. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. 
  9. Repeat for the remaining cookies.
  10. Bake the cookies for 12 to 14 minutes. 
  11. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. 
  12. When the cookies have cooled they should be soft and chewy in the middle.

Okay guys and gals, I'll be back tomorrow with a breakfast recipe for everyone to enjoy. Have a great Friday and I'll catch you on the flip side! Happy blogging (and fan girling and guying)!

Thursday, September 19, 2013

Teriyaki Beef Skewers

Hey foodies, bloggers, and friends! Welcome to The Tasteful Texan. I was around yesterday if you noticed from Dani's blog post. It has been an incredibly busy, crazy week, but I thought I'd post a recipe that has hit home in my family, especially my husband.

My family likes to order from this awesome little Chinese restaurant literally 5 minutes (walking distance) from our house. They have these delicious teriyaki skewers, but they call them Cho Cho Beef. This recipe reminds me of that, so that is what we will be making tonight. I do have to say that this makes a TON of skewers, enough for 24 servings. If you have an average family size, you will each get roughly 6 skewers. Anyway, I invite you all to join me outside by the grill. I will meet you all there!

Teriyaki Beef Skewers
Yields 24 Servings

You will need:

  • 1.5 cups light brown sugar
  • 1 cup soy sauce
  • 1/2 cup pineapple juice (optional)
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 3 large garlic cloves, chopped
  • 4 pounds boneless round steak, cut into 1/4-inch slices
  • bamboo skewers, soaked in water


  1. Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. 
  2. Cover bowl with plastic wrap.
  3. Marinate beef in refrigerator for up to 24 hours.
  4. Remove beef from the marinade, shaking to remove any excess liquid. 
  5. Discard marinade.
  6. Thread beef slices in a zig-zag onto the skewers.
  7. Preheat grill for medium heat and lightly oil the grate.
  8. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.
  9. Enjoy!

OKay guys and gals, I'll be back tomorrow now that everything has calmed down for the most part. Stay tuned because we have some truly delicious recipes coming your way! Have a great day, and I will catch you all on the flip side. Happy blogging to all!

Wednesday, September 18, 2013

Dani Wednesdays: Skillet Mini Pizzas

Hey guys and gals, I just wanted to pop in and apologize for not being around much. It's been a crazy couple of days. The hubby got a new job, I've been transitioning into his new schedule, and everything else. I'll be back tomorrow though, I promise! I'm going to pass you all to Dani now. Enjoy!

- Mandie xx


Skillet Mini Pizza

Hello,  out there. I do not know where you live, but here in California we are still having hot weather. The son wanted pizza last week. Of course,  it was one of our hottest days so turning on the oven was out of the question. This recipe uses a skillet with lid to trap the heat and melt the cheese. Fun way to make pizzas and have each member of the family create their own. 


  • Flatbread or thick tortillas - 1 for each person ( I used flatbread from Trader Joe's)
  • 2 tbsp Pasta sauce per pizza (I make my own, but store bought is fine)
  • 1/4 c mozzarella
  • Your favorite toppings (I used spinach, mushrooms and goat cheese)

1. Heat your skillet on medium High
2. Brown one side of your flatbread, then transfer to a plate with cooked side up
3. Reduce heat to Medium low
4. Make pizza by placing 2 tbsp on sauce on and spreading it all over. (You can use more or less depending on your liking.)
5. Add toppings, saving mozzarella for last. (The cheese serves as a indicator of the pizza being done. When the cheese has fully melted, the spinach is cooked) 
6. Place pizza back into pan (hopefully, you remembered to decorate the cooked side. Since is takes a while for the cheese to melt, it is best to keep the other side uncooked until now to keep it from burning)
7. Cover with lib and cook until cheese is fully melted.
8. Remove from heat and let sit for about 5 - 10 mins so cheese can set and your pizza will hold together better.
9. Enjoy!

The best part about this recipe is the crunchy "crust". Ours were nice and browned with a wonderful crispness. No need for a knife and folk, just use your hands! Until next time ...

Monday, September 16, 2013

Fried Calamari

Hey foodies and friends! Welcome to The Tasteful Texan! I'm back from my usual weekend retreat, and I come bearing a wonderful Italian recipe. Please note that this dish is a seafood dish, so if you have a seafood allergy feel free to check out any of our other recipes.

Now, calamari is in fact squid. I can hear it now: "Eww! Squid? Why would anyone eats that? That's gross!" It's actually delicious when seasoned, battered, and fried. On that note, Japan is the leader in consuming squid, so let's take note from them and try it.

I'm about to head into the kitchen, but I invite you all to join me. I hope to see you all there!

Fried Calamari
Makes 4 Servings

You will need:

  • Peanut oil
  • 2 pounds fresh squid, cleaned and sliced into rings
  • 1 cup self rising flour
  • 1/2 cup cornmeal
  • 1 teaspoon sea salt
  • 1 teaspoon pepper


  1. In a deep stock pot, add the oil to come 4-inches up the side. 
  2. Heat the oil to 375 degrees. 
  3. In a large bowl, mix the flour, cornmeal, salt and pepper together. 
  4. Toss in the calamari, covering well with the flour mixture. 
  5. Drop the calamari into the hot oil in small batches, cooking for approximately 1 minute until golden brown. 
  6. Drain on paper towels and serve with your favorite dipping sauces.
  7. Enjoy!

See? That wasn't totally horrible! Now, I urge you, friends, to take a bite and see just how delightfully yummy this is. I know this probably won't be everyone's cup of tea, but for others, it will be the highlight of their tastebuds. I'll leave you all with this and I'll be back tomorrow. Have a great day, and happy blogging to all!

Saturday, September 14, 2013

Breakfast Saturday: Breakfast Bowls

Welcome foodies, friends, and bloggers! If this is your first time joining us, you came on a great day. We are whipping up breakfast bowls. We've all seen the frozen breakfast bowls in the supermarket, or we've even ordered them from a fast food joint like Jack in the Box. Today, we are making our own.

These awesome breakfast bowls are freezable, and can just be taken out whenever you feel like if they aren't gobbled down immediately. In my house, there would be no time for freezing... Breakfast any time of the day gets eaten really fast here.

Well, I'm off to the kitchen. I invite you and your family to join me. I hope to see you all there!

Breakfast Bowls
Serves 6 

You will need:

  • 3 lbs. russet potatoes
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt 
  • Freshly cracked pepper
  • 9 large eggs 
  • 2 Tbsp butter
  • 1.5 cups salsa
  • 1.5 cups shredded cheddar cheese


  1. Preheat the oven to 400 degrees. 
  2. Wash and cut the potatoes into one-inch cubes. 
  3. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.
  4. Line a baking sheet with foil and give it a light spritz of non-stick spray. 
  5. Spread the potatoes out over the baking sheet so they are in a single layer. 
  6. If they don’t fit, prepare a second baking sheet and divide the potatoes between the two. 
  7. Roast the potatoes in the preheated oven for 45 minutes to 1 hour, or until they are tender and golden brown. 
  8. Stir the potatoes once, about half way through.
  9. When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. 
  10. Melt the butter in a large skillet over medium-low heat. 
  11. When the butter is melted, pour in the eggs. 
  12. Gently move the eggs around the skillet until they are mostly solid, but still moist in appearance. 
  13. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.
  14. To prepare the bowls, divide the roasted potatoes between six freezer safe containers. 
  15. Add ¼ cup of salsa to each container. 
  16. Divide the scrambled eggs among the six containers and then top with about ¼ cup of shredded cheese.
  17. Enjoy!

Okay gals and guys, I hope everything is back to normal next week. It's been a wild and crazy week for us here at The Tasteful Texan. Stay tuned and we hope to see our awesome Dani next week as well. Enjoy your weekend and your breakfasts, and I will catch you all on the flip side. Happy blogging to all!

Thursday, September 12, 2013

Baked Chili Cheese Dogs

Hey foodies and friends! Tonight I spent a long time chatting with my mom and baby sister. That means that I have less time to dedicate towards dinner, but I'm okay with that. It's not often that I chat for 2.5 hours, but it's worth it because my sister is turning 16. Yes, sweet 16! Oh how the years fly by...

She was actually the inspiration for tonight's recipe. I've had plenty of years with children, babysitting, and what not. One thing I've learned over the years is that kids LOVE hot dogs. Kids LOVE chili dogs. Normally I would stand over the hot stove, boil the hot dogs, heat up some chili on the stovetop as well, and throw everything together. I don't want to stand over a hot stove tonight! We're going to go an easier route instead.

We'll assemble the dogs in a pan, and let them do their thing while we anxiously wait. It won't take any more than maybe 20 minutes to make this meal. Let's gather all our necessary cooking utensils (pan, foil, plates, and food) and meet back in the kitchen? I'll see you there!

Baked Chili Cheese Dogs
Makes 8 Chili Dogs

You will need:

  • 8 hots dogs
  • 8 hot dog buns
  • diced onions
  • 1 can chili
  • 2 cups shredded cheese


  1. Assemble hot dogs in buns and place in a 13x9 baking dish. 
  2. Spoon chili and dices onions evenly over hot dogs then top with cheese.
  3. Cover dish with aluminum foil (tenting if necessary to keep the foil from touching the hot dogs) and bake at 350 degrees for 15-18 minutes or until cheese is melted. 
  4. Uncover and enjoy!

Okay ladies and gents, I'll be back soon. Enjoy these easy chili dogs! Have a great day, and happy blogging to all!

Tuesday, September 10, 2013

Cool Drinks For a Hot Day

Hey foodies and friends! Today, I decided to step away from actual food recipes in order to whip up some chilly drinks for a hot Summer's day. As you all know, I live in Texas. It's like, the hottest state EVER. Even during Winter, it's still like, 70 degrees. Haha, okay, maybe not THAT hot, but still...

Anyway, today we have a drink that'll please any coffee lover, as well as a kid-approved gummy shark drink that would be a hit at birthday parties or social gatherings. These drinks are relatively simple, so let's strap on those silly aprons, grab those glasses, and let's meet in the kitchen. I'll see you there!

Nutella Blended Ice Coffee
Makes 1 cup 

You will need:

  • 1 cup milk (soy, rice, whole, etc)
  • 1/2 teaspoon vanilla extract
  • 1.5 teaspoons instant coffee
  • 4 teaspoons Nutella
  • 1 tablespoon sugar
  • 1 cup ice
  • garnish: whipped cream, chocolate syrup, cocoa powder

  1. Add all ingredients in the blender, except the garnishes.  
  2. Blend until smooth.  
  3. Finish by swirling a little chocolate syrup in your cup. 
  4. Pour in your drink, top with whipped cream, and a sprinkle of cocoa powder.
  5. Enjoy!


Blue Raspberry Punch Shark Glaciers

For the Glaciers, you will need:

  • Small cup containers 
  • Water or blue drink of choice (such as Gatorade, etc.)
  • Gummy Sharks 

For the Punch, you will need:

  • 1 package blue, berry flavored unsweetened drink mix, like Kool-aid
  • 1 bottle lemon-lime flavored carbonated beverage (2 liter)
  • 1 bottle white cranberry juice (64 fluid ounce)
  • 1 cup white sugar or to taste

  1. For the small mini glaciers, place one gummy shark in each container, then fill them nearly to the top with water or your favorite blue drink. 
  2. Let little pieces of the shark peek over the edge.  
  3. For the larger container(s) use several gummy sharks.
  4. Place containers in freezer.
  5. Meanwhile, in a large punch bowl, stir together the drink mix, lemon-lime soda and white cranberry juice. 
  6. Taste, and stir in sugar to your liking. 
  7. Once the glaciers are frozen solid, pop the glaciers out of the containers.
  8. Add shark glaciers into the punch bowl, and voila!
  9. Enjoy!

Okay peeps, I'll leave you with your icy drinks. I'll be back soon, but who knows with what! Stay tuned this week for Dani Wednesday as well. She always brings something tasty to the blog. I'll see you all around. Have a great day, and happy blogging to all!

Monday, September 9, 2013

One Pot Italian Pasta

Hey friends and foodies! I'm back from a one day reprieve. It was much needed. I come baring an awesome one pot dinner (or lunch) recipe that's so simple, even a younger kid can make it. I wouldn't suggest that unless there's adult supervision, of course.

This recipe is called the Italian Wonderpot. It has a ton of flavor, cooks in the broth and herbs, and really stands apart from regular pasta dishes. I think the best thing about this dish is the fact that everything is in the pot and the noodles take the flavor of everything else. The starch from the noodles helps give a thickness to the sauce. Anyway, it's definitely a lazy night, so I'm going to make my way into the kitchen, toss everything into the pot, and wait for the magic to happen. I invite you all to join me! See you there!

Italian Wonderpot
Yields 6 Servings

You will need:

  • 4 cups vegetable broth 
  • 2 Tbsp olive oil 
  • 12 oz. fettuccine 
  • 8 oz. frozen chopped spinach 
  • 1 (28 oz.) can diced tomatoes 
  • 1 medium onion 
  • 4 cloves garlic 
  • ½ Tbsp dried basil 
  • ½ Tbsp dried oregano 
  • ¼ tsp red pepper flakes 
  • freshly cracked pepper to taste 
  • 2 oz. feta cheese 


  1. Add four cups of vegetable broth to a large pot. 
  2. Break the fettuccine in half to make stirring easier later, and then add it to the pot. 
  3. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
  4. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high.
  5. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
  6. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. 
  7. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. 
  8. The pot must be boiling the entire time.
  9. After the pasta is cooked, crumble the feta cheese over top and serve.
  10. Enjoy!

See how easy that was? I say that this is definitely a recipe to be saved for a later date. I hope you all enjoy it and I'll be back again tomorrow. Have a great day, and happy blogging to all!

Saturday, September 7, 2013

Breakfast Saturday: Chicken, Apple, and Sausage Burritos

Good morning friends and foodies! Welcome to our Breakfast Saturday edition of The Tasteful Texan. Today we will be making hearty breakfast burritos. Our combination of choice? Chicken, apples, sausage, and eggs. You'll get a great selection of meats, crunchy green apples, and eggs. I don't think breakfast could get any better than that.

This recipe yields roughly 3 burritos, so feel free to double or triple the recipe depending on how many people you are feeding. For me, I would have to triple it at least. There are 5 grown adults here, and trust me when I say that we can scarf down enough food for an entire army. Okay, I'm making my way into the kitchen. Grab those coffee mugs, and I'll meet you all there!

Chicken, Apple, and Sausage Burritos
Yields 3 burritos

You will need:

  • 1 tsp olive oil
  • 1 chicken & apple sausage link, sliced
  • 1/4 of a large, sweet red pepper, diced
  • 1/2 of a Granny Smith apple, diced
  • 1 egg
  • 1/4 cup finely shredded Apple Smoked Cheddar Cheese
  • 3 whole wheat tortilla shells


  1. Slice chicken and apple sausage link into 1/2" slices.  
  2. Dice both the pepper and half the apple.  
  3. Set aside. 
  4. Place the egg in a small bowl and add about a teaspoon of water and whisk with a fork until well-mixed.  
  5. Also set aside.
  6. Heat the oil in a 10" non-stick skillet on medium low heat.  
  7. Add the diced red pepper and saute for 2 minutes or until slightly tender.
  8. Push the pepper over to one side of the skillet and add the chicken slices.  
  9. Brown for 1-2 minutes, then flip and brown the other side.  
  10. Continue to cook until golden brown.  Be sure to keep the heat on medium low.  
  11. Once the sausage is browned, stir the peppers back in and transfer mixture to a bowl.
  12. Add diced apple to skillet and cook for 1-2 minutes or until the apple begins to soften.  
  13. Don't cook too long, you don't want your diced apple to become mushy! 
  14. Once the apple is cooked, return the sausage and red pepper back to the skillet and push to one side.
  15. Stir the egg a little before adding to the other side of the skillet.  
  16. Scrape the egg around to scramble and continue to cook until it no longer looks wet.
  17. After egg is completely cooked, stir all ingredients together and turn off burner.  
  18. Heat tortilla shells for easier folding.
  19. Add about 1/3 of the mixture to the tortilla shell and sprinkle with shredded cheese.  
  20. Fold tortillas and enjoy!

Okay gals and guys. I'll be back tomorrow. Have a great weekend, and happy blogging to all!

Thursday, September 5, 2013

Almond Roca

Welcome friends, foodies, and beloved bloggers! Today we will be making a delicious candy. No really, this candy is to die for. It's called Almond Roca. If you are a candy-holic, much like myself, you can find Almond Roca at any of your local stores, walmart, and so on and so forth.

If you have NO idea what we are talking about, let me explain. Almond Roca is a candy manufactured by Brown & Haley Co. in Tacoma, Washington. It's a hard toffee, almond butter crunch, to be exact. It's coated in chocolate and sprinkled with almonds. It is very similar to English toffee. It was invented in 1923 and you can find all sorts of Roca such as: peppermint, macadamia nut, mocha, dark chocolate, and cashew. This is one version of their packaging:

Okay, okay, I'm uuber salivating. I'm ready to get into the kitchen so we can make this. As usual, I invite you to join me. I hope to see you all there!

Almond Roca
Makes One (7x11-inch) pan

You will need:

  • 3/4 cup toasted, chopped almonds
  • 1 cup light brown sugar
  • 1 cup (2 sticks) butter
  • 6 oz (about 1 cup) milk chocolate chips


  1. Butter a 7x11 inch pan.  
  2. Sprinkle half of the almonds on the bottom of the pan.  
  3. In a heavy saucepan, over medium high heat, melt the butter and then add the brown sugar.  
  4. Stir gently until boiling.  
  5. Reduce heat to medium and continue boiling until the temperature reaches 300 degrees (hard crack stage).  
  6. Use a candy thermometer. 
  7. If it gets hotter than 320 degrees it will NOT remain solid.  
  8. Pour the hot mixture over the almonds in the buttered pan.  
  9. Pour the chocolate chips over the top and let them sit for a minute or two to melt.  
  10. Once they are melted, use a spatula to spread them evenly over the top.  
  11. Sprinkle the remaining chopped almonds over the melted chocolate.  
  12. Let the whole thing cool until the chocolate has set.  
  13. Use a sharp knife to break the almond roca into pieces.
  14. Enjoy!

This recipe would make for an awesome gift for the holidays, birthdays, and what not. Enjoy it, and I'll be back tomorrow with a yummy dinner recipe. I'll see you all then! Have a great day and happy blogging to all!

Wednesday, September 4, 2013

Dani Wednesdays: Confetti Tuna Salad

This salad is a delightful low-fat version of a traditional tuna salad. Usually, I would use pickles or something, but the salt content is too high. The lemon juice will give you a similar tang or you can substitute white wine vinegar. This is a great way to enjoy tuna salad without a lot of salt and calories.

Confetti Tuna
Serves 4-6


  • 1 can of your favorite tuna
  • 1 sm zucchini (finely diced or shredded)
  • 1 sm carrot (finely diced or shredded)
  • 1 stalk of celery ( chopped)
  • 1/2 tsp of your favorite seasoning ( I use Salt free 22 spice blend from Fresh and Easy)
  • 1 lemon juiced
  • 2 tbsp light mayo
  • 2 tsp dijon mustard
  • 1/4 - 1/2 c fat free yogurt (depending on how saucy you like your tuna)


1. drain tuna and place in a large mixing bowl
2. add veggies
3. mix to combine
4. create dressing; place mayo, yogurt, mustard, spice and lemon in bowl and blend until smooth. Tip: go slowly at first or the lemon juice will splash all over the place
5. Mix tuna mixture and dressing together until well combined; this usually best with a fork.
6. Serve as a sandwich, on crackers or on a bed of lettuce.


Tuesday, September 3, 2013

Butternut Squash Mac and Cheese & Country Fried Squash

Hey foodies, friends, and bloggers! Welcome to another entry to The Tasteful Texan. Today I really felt like utilizing squash. I love butternut squash, heck I love all squash. Both of the recipes we will be making include butternut squash. The second recipe, country fried squash, you can use any sort of squash you prefer or that's in season.

I'm going to keep things short just because we have two recipes instead of just one. I invite you into the kitchen with me and I hope to see you all there!

Butternut Squash Mac and Cheese
Serves 4

You will need:

  • ½ box whole grain elbow macaroni
  • 1 cup canned butternut squash puree
  • ¼ cup + 2 tablespoons evaporated milk
  • ¼ cup chicken or vegetable broth
  • 1 ounce low fat cream cheese
  • 1 teaspoon salt
  • ½ cup shredded cheddar cheese
  • 1 tablespoon butter
  • ½ cup onions, sliced thinly
  • 1 large crispy apple, chopped or grated
  • 4 tablespoons crumbled bacon

  1. Heat butter in a skillet over low heat. 
  2. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. 
  3. Keep heat on low/low-medium.
  4. Cook the pasta according to directions. 
  5. Drain and return to pan over low heat. 
  6. Add butternut squash, chicken broth, evaporated milk, and cream cheese. 
  7. When combined, add in salt.
  8. Add onions and apples to the pasta. 
  9. Stir to combine and add a tablespoon more broth or milk if needed.
  10. Just before serving, mix in cheese and stir until melted. 
  11. Top each serving with 1 tablespoon bacon.


Country Fried Squash
Makes roughly 4 servings

You will need:

  • 6 pounds butternut squash - peeled, seeded and sliced
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 pinch garlic salt
  • 1 cup oil for frying

  1. Combine egg and milk together in a small bowl, mix well.
  2. In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. 
  3. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
  4. Heat 1/2 inch of oil in a deep skillet over medium heat. 
  5. Fry squash until golden brown.
  6. Enjoy!

Okay guys and gals, I'll be back on Thursday with yet another recipe. Stay tuned for Dani Wednesday. I'm sure she has something positively scrumptious to share with you all! Have a great day, and happy blogging to all!

Sunday, September 1, 2013

Sauteed Chicken, Corn, and Edamame

Welcome everyone to another edition of The Tasteful Texan. If this is your first time joining us, my name is Mandie. Tonight we will be making sauteed chicken with corn and edamame. If you aren't familiar with edamame, it's a wonderful little vegetable. Edamame is basically the early stages of a soybean that are taken while still in their pod, then boiled or steamed and served with salt.

I had my first ever edamame when I was 15. It was amazing. Yes, amazing. To this day, I will ALWAYS recommend edamame to people looking to try something new. Okay, so back to the topic. Edamame is popular in Hawaiian, Chinese, and Japanese cuisine. Obviously, we aren't making any of those things, but I urge you to rush out to your local market and find a bag in your frozen food section (unless you can find them fresh elsewhere). No really, go. Haha, anyway. I'm itching to get in the kitchen and make dinner, so I invite you all with me. I hope to see you all there!

Sauteed Chicken, Corn, and Edamame
Yields 4 Servings

You will need:

  • 4 ounces sliced bacon
  • 1 tablespoon olive oil
  • 4 (6-ounce) boneless, skinless chicken breasts
  • kosher salt and black pepper
  • 1 large red onion, thinly sliced
  • 2 cups frozen shelled edamame, thawed
  • 1.5 cups corn kernels, fresh or frozen


  1. Heat oven to 400 degrees. 
  2. In a skillet, over medium heat, cook the bacon until crisp, about 6 minutes. 
  3. Transfer to a paper towel-lined plate. 
  4. Discard the drippings.
  5. Wipe out the skillet and heat the oil over medium-high heat. 
  6. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown, about 3 minutes per side.
  7. Transfer the chicken to a baking dish and roast until cooked through, about 8 minutes.
  8. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 7 minutes.
  9. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
  10. Break the bacon into pieces and add to the skillet. 
  11. Stir in the remaining ¼ teaspoon each salt and pepper. 
  12. Spoon onto plates and serve with the chicken.
  13. Enjoy!

Thanks for joining me. As I stated in yesterday's blog entry, I may or may not be back tomorrow. It's a holiday here and my husband doesn't work. That means I get to spend a little more time with him before he does have to work. If I am around tomorrow I'll post a dessert recipe or something equally tasty. For now, have a great day and happy blogging to all!