Tag Archives: southwestern

Apple Freekah Salad with Ancho Honey Vinaigrette

Posted on by
6

This post is sponsored by Now Foods. However, all content, opinions and enthusiasm are my own.

It’s easy to excited about September and the promise of all things autumn – the crisper weather, the golden cast the sun makes, the rah-rah of sports teams, and, of course, comforting food in all the fall flavors . . . especially apple!   Apple Freekah Salad with Ancho Honey Vinaigrette

My Apple Freekah Salad with Ancho Honey Vinaigrette makes a hearty yet still healthy choice for lunch or dinner, packed with filling whole grains, pumpkin seeds, golden raisins and spinach. It’s also a great choice for football tailgating, as it can be served warm or cold. Read on to get the full recipe and learn more about the benefits of apples, freekeh and pumpkin seeds.

Continue reading →

Hatch Chile Breakfast Egg Bake – Meal Prep Friendly

Posted on by
4

If I could pick the perfect pepper, it would be a Hatch green chile. In season for just a short time in late summer, these long, fleshy peppers are amazingly delicious grown in the soils of Hatch, NM along the Rio Grande. Because I’m a bona find Hatch-horder (one time having over 75 pounds of fire-roasted peppers in my freezer), I have yet another delicious recipe to share – Hatch Chile Breakfast Bake!Hatch Chile Breakfast Bake

It’s real family pleaser and can be served for breakfast, lunch or dinner. Heck, crumble up the leftovers in a tortilla, douse in hot sauce and avocado and get to town! Read on to get the recipe and all the details, better hurry before Hatch season ends.

Continue reading →

Smoky Peach Chipolte Vinaigrette, Dressing & Marinade

Posted on by
2

The back roads of Central Texas have been alive with the sights and smells of local farm stands selling their most anticipated summer-season specialty – Hill Country Peaches. They are so sweet and delicious straight from the bushel, sometimes it’s hard not to greedily gobble them all up before arriving home.  Grilled Peach Chipolte Vinaigrette Dressing & Marinade

This year I used restraint (by putting them in the car trunk), and we arrived home from Stonewall, Texas with plenty of this popular stone fruit to make peach cobbler, slow-cooker peach sauce, and ice cream – the July rite of passage. I even had a few extra to make an awesome salad featuring this grill fruit and the recipe I’m sharing today – Smoky Peach Chipolte Vinaigrette & Marinade. Read on the get more juicy details and the instructions. Continue reading →

Carnitas & Street Corn Stuffed Zucchini with Ole Frijoles Pinto Bean Sauce

Posted on by
77

Disclosure: This post is sponsored by Farmer Direct Co-op, however all opinions, content and enthusiasm are my own.

Spiralizing zucchini is trend that will never grow old, but every now and then I like to turn the tide and unleash deliciously stuffed zucchini boats for dinner. I’m not talking about the old-school stuffed squash my mama used to make with our backyard garden bumper crop, it might have been a bit mushy, bland, and hard to swallow (sorry mom). Instead, my recipe for Carnitas & Street Corn Stuffed Zucchini Boats with “Ole Frijoles” Pinto Bean Sauce is totally crave-worthy and turns supper-time with spicy south-of-the-border fiesta. Carnitas & Sreet Corn Stuff Zucchini With Bean Sauce

With pre-shredded pork roast and pinto beans cooked overnight, this family favorite recipe can be made in just 30 minutes – making it perfect for a busy weeknight meal. It can also be prepped the night before and popped in the oven 20 minutes before dinner. I’ve used pinto beans from Farmer Direct Co-op and, at the end of this post, you can grab the zucchini recipe and also enter to win a giveaway prize pack that includes an assortment of their top-selling organic, non-GMO and fair-trade products packaged in 1lb. bags.

Continue reading →

Tex-Mex Egg Drop Soup | 15-minute Meal

Posted on by
2

I’ve got so much Texas in me, it’s overflowing into my soup! Seriously though, last week, the hubby and me were feeling a little under the weather but well enough to eat a bit of something (I mean, puh-lease).  I tried my hand at an egg drop soup for the first time and it was fantastically easy and tasty – considering I added some of the flavors we love right here in the Lone Star and topped it with chopped avocado! This Tex-Mex Egg Drop Soup is the cure for WHATEVER ails you — even if it’s just hunger! Tex Mex Egg Drop Soup

I think you’ll love the new zesty attitude of a traditionally mild-mannered soup.  You can spice it up or down with your preferred amount of chipotle chile powder.  It’s the new thing in Texas comfort food (because I say so)! Continue reading →