Kale and Quinoa Minestrone

Hello my darlings! It's a frigid day here in southern Texas. Yes, frigid. The temperature only reached 40-ish in central San Antonio. Now, if you're from the South, like me, I'm sure you can relate to not seeing such cold temperatures so quickly. We went from 70 or 80 degrees to 40 and 50 degrees in a matter of a week.

This frosty weather has inspired me today. This blog entry is all about staying warm! We will be making minestrone today. This recipe is gluten free, and vegan friendly. I'm positive that this will make a ton of y'all happy! Before we begin, I'd like to explain what minestrone is. Minestrone is a heart Italian vegetable soup. along with the vegetables, you can add rice or pasta. Now, minestrone can be made out of any vegetables that are in season. This will make even the most picky vegetable eaters happy! Eat on my friends, eat on!

Now that we've had a little schooling about our food, let's gather in the kitchen and try to keep warm! I'll meet you all there!

Kale and Quinoa Minestrone

Yields 6 to 8 servings

You will need:

• 1 large yellow onion, diced 
• 3 medium carrots, diced 
• 2 stalks celery, diced
• 2 tablespoons olive oil
• 2 cups diced, fresh zucchini
• 2 cups green beans, cut into 1-inch segments
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (32 ounce) carton unsalted or low-sodium vegetable broth
• 1 (28 ounce) can crushed tomatoes
• 3 cups water
• 3.5 tablespoons chopped fresh parsley
• 1 teaspoon dried rosemary, crushed
• 3/4 teaspoon dried thyme
• 1.5 teaspoon granulated sugar
• Salt and freshly ground black pepper, to taste
• 3/4 cup dry quinoa
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can chick peas, drained and rinsed (aka garbanzo beans)
• 2 (heaping) cups chopped fresh kale, thick ribs removed
• 1 tablespoon lemon juice
• Shredded Parmesan cheese, for garnish (omit or use vegan Parmesan if making vegan)

Ready?

1. In a large stockpot, heat olive oil over medium-high heat. 
2. Add diced onion, carrots and celery and saute about 5 minutes, until softened. 
3. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
4. Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
5. Add in dry quinoa then cover and cook 15 to 20 minutes longer.
6. Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. 
7. Serve warm garnished with (vegan) Parmesan cheese.

Okay friends and bloggers, I'm going to go snuggle under the blankets. I'll be back tomorrow after work and school with another yummy recipes. Until then, stay warm, and I'll catch you on the flip side! Happy blogging!

-Mandie

Peanut Brittle

Good evening friends and bloggers! I'm sorry about my absence. We had an emergency over the weekend which landed my 5 month old in the hospital with a double ear infection and a mysterious case of pneumonia. By "mysterious", I mean he never ran a fever, never showed any symptoms, nada. My little man is doing much better now, and I'm back with a sweet treat for everyone for sticking around. I must state that this recipe CONTAINS NUTS. If you have a peanut allergy, I would suggest checking out some of our other amazing sweet treats that might be a better pick for you. The links are below.

Snickerdoodle Cookies

Almond Roca

Christmas Season: Candy Mania!

Okay bakers and food enthusiasts, let's meet back in the kitchen with our handy dandy sauce pans and baking sheets. In no time at all, we'll have ourselves a very sweet, very scrumptious candy that will last for up to 10 days in an airtight container, and possibly even longer in the freezer! I'll meet you all there!

Peanut Brittle

You will need:

• 1 cup granulated sugar
• 1 cup peanuts
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 tablespoons unsalted butter, softened
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Candy thermometer

Ready?

1. Grease a large baking sheet. 
2. Put your baking soda, vanilla extract and butter into three separate bowls and place by work area.
3. In a large saucepan (2-4 quarts) over medium heat, combine the water, corn syrup, salt and sugar. 
4. Stir until the sugar is dissolved and the liquid is completely clear, then add the peanuts and stir to incorporate fully. Make sure to have a candy thermometer in place to gauge temperature.
5. Stir frequently until the temperature reaches 300 degrees F (150 degrees C). 
6. Remove from heat and quickly mix in the butter, baking soda and vanilla. 
7. The mixture will begin to bubble and foam up.
8. Immediately pour onto baking sheet. 
9. Using two forks or wearing gloves, pull the mixture into a large rectangle; try to pull it as thinly as possible.
10. Let cool, then break into pieces.
11. Enjoy!

Now that everything has calmed down, I'll be back very soon with yet another delicious recipe. Thank you for joining me tonight, and I hope you have a blast sharing this recipe with friends and family! I'll catch you all on the flip side! Happy blogging!

-Mandie

Patty Melts

Good afternoon readers, friends, and fellow bloggers! Today we are trying our hand at patty melts. These are tasty thin burgers (Yes, THIN burgers) topped with Swiss or Cheddar cheese smushed between two slices of bread, typically rye, but sometimes sourdough. Once everything is compiled together, that bad boy is fried with butter in a pan so the cheese can melt. Can you smell the yummy goodness yet? I sure can!

Now, no one really knows when patty melts were invented, but there are records dating back as early as the 1940s. Before we begin, I do want to add that if you aren't a fan of hamburgers or onions, then this meal probably isn't for you. We do have a variety of other blog entries that may satisfy your sandwich-y needs though!

Suggested Sandwiches:

Confetti Tuna Salad

Hot Colby Ham Sandwiches

PB&J French Toast Sandwiches

Turkey, Cranberry, and Brie Grilled Cheese Sandwiches


Now that everyone's sandwich needs have been taken care of, I'm ready to begin this delicious recipe. I'll meet you in the kitchen to begin our foodie adventures!

Patty Melts

Yields 4 Sandwiches

You will need:


For the caramelized onions

• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced

For the patty melts

• 1 pound freshly ground chuck, (80/20 mix)
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 thick slices deli-counter American cheese
• 8 thick slices white sandwich bread
• 1/2 cup thousand island dressing, plus more for dipping
• 2 tablespoons unsalted butter, divided

Ready?

1. Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. 
2. Add the onions, stir briefly to coat with oil, and cook without stirring for 10 to 12 minutes.
3. Flip so that the onions on the bottom of the pot are now on top, and cook for another 10 to 12 minutes. 
4. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. 
5. Remove from heat and set aside.
6. In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not over mix, or your patties will be tough. 
7. Divide into four portions and form patties using our handy patty-shaping guide, but use a square container instead of a round one so the burger fits the bread. Make these right before you grill them, so they stay at room temperature. 
8. Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. 
9. Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. 
10. Gently test, but don't flip it until it gets to this point. 
11. When burgers lift up easily, flip and cook on the other side for another 2 to 3 minutes for medium to medium rare, then transfer to a plate and allow to rest.
12. Assemble the patty melts: spread both slices of bread for each sandwich with thousand island dressing, then add a patty, two slices of American cheese and top with caramelized onions.
13. Preheat a cast-iron skillet and melt half a tablespoon of butter for each sandwich. 
14. Drop a sandwich in, press down with a spatula and grill until golden brown, about 2 to 3 minutes. 
15. Flip and grill on the other side.
16. Slice down the middle and serve with extra thousand island dressing on the side for dipping.  

Thank you for joining me today on another epic food journey! I'll be back as soon as possible with another scrumptious recipe, but until then, have a wonderful evening. I'll catch you on the flip side!

-Mandie

Philly Cheese Steak Stromboli

Good evening readers! Welcome to another edition of The Tasteful Texan. Today, we will be making Philly Cheese Steak Stromboli. If you have no idea what Stromboli is, I'm about to clue you in. Stromboli is an Italian bread turnover stuffed with meat, cheese, and some times vegetables. Most people make Stromboli with pizza dough. They are absolutely delicious!

Okay ladies, gents, and food enthusiasts, it's that time once again. Let's grab our aprons, rolling pins, and baking sheets, and I'll meet you in the kitchen! See you all soon!

Philly Cheese Steak Stromboli

Serves 6

You will need:

• 3 Pre-made Pizza Dough loaves
• 1 pound roast or sandwich steak, sliced thin
• 1 medium onion, sliced thin
• ½ green bell pepper, sliced thin
• 2 jalapenos seeded, washed, and sliced (optional)
• 8 ounces mozzarella cheese, shredded or sliced
• 6 slices provolone cheese 
• 1 small jar sliced mushrooms
• 1 egg, beaten
• 1 tablespoon vegetable oil
• Salt and Pepper to taste

Ready?

1. Preheat oven to 400 degrees. 
2. Heat a large pan to medium/high heat. 
3. Add 1 tablespoon oil, then place steaks in pan and Sprinkle steak with salt and pepper. 
4. Cook for a few minutes then add the sliced onions, bell pepper, and mushrooms, and saute for 2 to 3 minutes or until the onions are lightly browned. Don't overcook the meat and veggies because they will still cook in the oven. 
5. With a rolling pin, roll the dough of one loaf into an approximate 9 X 13 inch rectangle. 
6. Pour the steak mixture in the center (make sure you leave about ½ inch of the dough edges plain so the dough will stick when you roll it). 
7. Layer the cheese on the steak mixture then Fold in the sides and tuck and roll the loaf. 
8. Place the loaf, seam side down on a greased baking sheet or aluminum foil. 
9. Beat one egg and brush the outside of the loaves until completely covered with the egg, then cut thin 2-inch strips on the top layer of the dough. 
10. Bake for 15 to 20 minutes until golden brown. 
11. Cut and serve immediately with your favorite dipping sauce.

Well thank you for joining me today. I will be back as soon as possible, possibly over the weekend. If not, I'll be back next week after I get home from work. Have an awesome weekend! I'll catch y'all on the flip side!

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-Mandie

Pretzel Dogs

Good afternoon foodies and friends! Today we will be conquering one of my favorite snacks, pretzel dogs. I used to be such a mall rat in my younger days. My first job was at the mall in the arcade. My best friend worked at the mall with me. I used to love going to the pretzel shoppe to buy delicious pretzel dogs! Who didn't?! To me, I cannot go mall shopping without stopping to buy pretzels or pretzel dogs. It's an absolute MUST.

Now that I'm older, wiser, and can cook on my own, I've decided to make my own delicious pretzel dogs. Are you up for the task of baking with me? If so, grab your aprons, your food mixer, and your pots! I'll meet you in the kitchen!

Pretzel Dogs

Yields 16 Dogs

You will need:

• 1.5 cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• 3.5 cups flour
• 1 tsp Salt
• ½ cup baking soda
• 4 tablespoons butter, melted
• 8 hot dogs, cut in half
• salt

Ready?

1. In the bowl of a stand mixer, whisk together warm water, sugar, and yeast.
2. Fit your mixer with a dough hook attachment. 
3. Add flour and salt to the bowl. 
4. Mix on medium-low speed until smooth. 
5. Allow to rest for 10 minutes.
6. Divide the dough into 16 equal sized pieces. 
7. Roll each piece into a long log (about 8 inches long). 
8. Wrap a rolled piece of dough around one hot dog half and pinch the ends together to keep it from unraveling. 
9. Repeat with remaining dough and hot dogs. 
10. Allow to rest while you prepare the next steps.
11. Preheat oven to 400 degrees. 
12. Grease a large baking sheet with cooking spray. 
13. Bring a large pot of water to boil (about 6-8 cups). 
14. Add baking soda to water (Be careful, it will bubble up!)
15. Use a slotted spoon to place dough-wrapped hot dogs in the boiling water (do 4 at a time). 
16. Allow to boil for 30 seconds. 
17. Remove with slotted spoon and place on a paper towel.
18. Once all hot dogs have boiled, place them all on the prepared baking sheet. 
19. Brush melted butter over the hot dogs. 
20. Sprinkle with sea salt to taste. 
21. Bake about 15 minutes or until dough is golden brown.

Thanks for joining me today. I'll be back as soon as possible with another delicious recipe for everyone to try! I'll catch y'all on the flip side. Have a great day!

-Mandie

Mexican Chicken Casserole

Good evening foodie friends! It's been a wild few days since our last posting. I took my son out for his first Halloween, and spent a few nights over at my sister's house to visit with my niece and nephew. Halloween was slowwww, and by slow, I mean no one was handing out candy because of the San Antonio Spurs game (Go Spurs!). I've also been busy with work, but alas, I'm back. I bring a delicious casserole recipe that's quick and relatively easy, especially if you've just gotten home from work and don't want to slave over a hot stove for hours.

Okay trusty food loving people, grab those dutch ovens and I'll meet you in the kitchen!

Mexican Chicken Casserole

Yields 8 Servings

You will need:

• 1 cup fat-free, less-sodium chicken broth 
• 2 (4.5 ounce) cans chopped green chiles, divided
• 1.75 pounds skinned, boned chicken breasts 
• 2 teaspoons olive oil 
• 1 cup chopped onion 
• 1 cup evaporated skim milk 
• 1 cup shredded Monterey Jack cheese
• 1/4 cup tub-style light cream cheese 
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray 
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 
• 1 ounce tortilla chips, crushed

Ready?

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. 
2. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. 
3. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. 
4. Shred meat with two forks, and set aside.
5. Preheat oven to 350 degrees.
6. Heat oil in a large nonstick skillet over medium-high heat. 
7. Add 1 can of chiles and onion; sauté 3 minutes or until soft. 
8. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. 
9. Stir in shredded chicken; cook 2 minutes. 
10. Remove from heat.
11. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. 
12. Spoon 2 cups chicken mixture over tortillas. 
13. Repeat layers twice, ending with chicken mixture. 
14. Sprinkle with cheddar cheese and chips. 
15. Bake for 30 minutes or until thoroughly heated. 
16. Let stand 10 minutes before serving.

Well ladies and gents, I hope you enjoy this recipe. I know that since Iv'e been so busy, this recipe is a must for me. It looks like a lot of steps, but it's really not. Everything runs together to make for one quick recipe. I'll be back hopefully tomorrow with another recipe for y'all. Have a great evening, and I'll catch you all on the flip side!

-Mandie