I also call this “Eve’s Asian Slaw Reunion Salad”
Every two years we have a family reunion in a small rural community in Texas that’s Potluck. Since some are coming from surrounding areas, here’s one of our favorite “make-ahead” salads, that we requested the recipe for. Here is Eve’s version, and please see her idea for sharing recipes at reunions below. Continue reading
This is an easy side salad to go with pork, beef or chicken recipes, tex-mex or mild. Continue reading
Simple, easy, and great with a nice salad. Continue reading
A Video on HOW TO Saute Chicken Breasts with pan juices.
This brilliant stew works on so many levels. It’s adapted from a 30-year old cookbook of Texas recipes. I’ve tried it with Fayette County,Texas brewed Shiner Beer, Guinness, and even Coors Light.
For my last experience, I used half beer / half beef broth, and added the listed ingredients in parentheses (optional) , but saute’ing onions and mushroom are essential before browning the meat. Also, coating the browned meat with the flour, dry mustard and brown sugar mixture before adding wet ingredients is strategic to form a thick stew broth that will simmer for several hours.
It makes a lot, so enough for two meals or divide and put half in two large mason jars and share with someone. Can Refrigerate for 3 to 4 days. Continue reading
This version of Chili is made with ground turkey, and a bit of cocoa powder to add a slightly lighter and smoother consistency. Adding beans to Chili is always controversial, but choosing either great white northern, or pinquito beans add a nice texture. Continue reading
You can find as many versions of Chili in Texas, as the number of people you talk with. This is one version of a very basic recipe version I found in a collection of Texas cooking cookbook from over 30 years ago. It never disappoints. Continue reading
This is a shorter and different take on traditional Chili and doesn’t need to cook for hours.
But it’s well worth the little extra time upfront, to roast the vegetables. They get blended with the spicey flavor of chipotle peppers in adobo sauce, and added to chicken stock/broth to make a thick rich chili sauce.
The combination of ingredients rock! Continue reading
This is one of those amazingly simple but genius recipes from Alton Brown.
It’s easy, quick, and holds well, if not serving immediately. Nice and little spicy. Great with steaks, ham, turkey. Continue reading