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Month: June 2021

Audacious Main Course with Zing in an Hour – Stuffed Poblano Peppers

They do not get nearly the attention of the jalapeno , but poblano peppers are super charged with flavor. The poblano (or also called Ancho) pepper is my favorite pepper because they have that great pepper taste but are much milder. 

They are great for adding just a touch of zing to pasta, chili, salads, and dozens of other dishes.  Think:  substitute poblano for bell pepper.  I find they also last in the fridge for quite a while.  

“Just a little heat” characterizes this easy to prepare main dish. Poblano peppers & a dash of jalapeños give it punch, while not overpowering. Just add salad & you have a winner of a dinner!

 Prepare a day ahead, pull from the fridge 30 minutes before dinner, and place in preheated 350 degrees oven for 10 minutes.

Stuffed Poblano Peppers

Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course


  • 6 large poblano peppers, cut in 1/2 lengthwise, seeds and ribs removed (I also cut off the stem end)
  • 1 tsp vegetable oil
  • 1 lb grass-fed beef
  • 1 small onion
  • 3 tsp minced garlic
  • 1 seeded jalapeño, finely chopped
  • 3 tsp chili powder
  • 1 tsp dried oregano
  • 2 tsp cumin
  • 1 tsp pepper
  • ½ tsp salt
  • 1 cup cooked rice
  • 1 15-ounce can petite diced tomatoes
  • 1 cup shredded cheddar or Monterrey jack cheese


  • Preheat the oven to 350 degrees. Coat a baking pan with cooking spray. Lay the poblano peppers on the pain a single layer
  • Bake the peppers for 10-15 minutes or until softened
  • Heat the oil in a large pan over medium high heat. Add the onion, garlic and cook for 1 minute.
  • Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through
  • Add additional seasons and chopped jalapeño and stir
  • Remove from heat and Add the rice, tomatoes, and cheese to the mixture, giving it a quick stir to combine
  • Divide the meat evenly between the peppers and top with remaining cheese
  • Place back in oven for 10 minutes and serve

Food for the soul

Freedom Isn’t a Straight Line 


Would you be surprised to hear that Juneteenth has a deep connection to Texas? As Texicureans, our journey is to learn and share history through food. Sometimes it is as simple as Grandad’s cornbread. But other times, there is a deeper cultural significance to what we do. To say Texas has a complex history with slavery and the African American culture here would be an understatement. I’ve always known that Juneteenth is rooted in Galveston, Texas. But in order to dig deeper, I went to the experts. Travel along in time with me as we visit the George Washington Carver Museum and Cultural Center in Austin and cook soul food with my friend, Corey Benbow. 


First, let’s take a trip back in time leading up to June 19, 1865 in Galveston, Texas to learn why that day represents freedom for so many. 



Everything you are about to read is from the George Washington Carver Museum and Cultural Center of historic texts, photographs, and artifacts located in East Austin. If you want to plan your own visit, they are located at 1165 Angelina St. in East Austin. 


Celebrated by the African-American community on June 19th, Juneteenth is marked by commemorative ceremonies, religious services, speeches, picnics, games, performances and parades.  The earliest recorded celebrations were held in Texas in 1866 and featured members of the United States Colored Troops who had fought for the Union Army during the Civil War.  


 When settlers arrived in 1820’s era of Texas, free African Americans were already living here.  Mexican law provided for the legal and political rights of all citizens.  In 1836, the Texas war for Independence saw many African-Americans fighting alongside the colonists. 


The new Republic of Texas, however, would uphold slavery and subsequently the State of Texas seceded from the Union to join the Confederacy.  President Lincoln issued the Emancipation Proclamation in January 1863 which intended to free all slaves in the South.  Since the confederate states did not recognize the U.S. President’s authority, the order was ignored.  


On June 19th, 1865 Major General Gordon Granger arrived at Ashton Villa in Galveston proclaiming General Order 3:


“The people of Texas are informed that in accordance with a Proclamation from the
Executive of the United States, all slaves are free.  This involves an absolute equality of rights and right of property between former masters and slaves, and the connection heretofore existing between them becomes that between employer and free laborer.”  

The approximately 250,000 slaves were informed of their freedom by their owners over the months that followed.   Some literally dropped what they were doing and walked away.  Others stayed with their former owners and worked for wages.  


African Americans quickly became involved in Texas Politics.  The 12th Legislative session (1870-1871) had 12 African Americans serving in the House of Representatives and two in the State Senate.  Freedmen’s communities were formed and by 1900 31% of African American farmers in Texas owned their land.  


The Juneteenth celebration has spread throughout the United States –  largely through transplanted African-American Texans. Al Edwards, African-American Texas State legislator lead the charge to create a state holiday and his efforts paid off on January 1, 1980.  Now, 46 of the 50 states observe Juneteenth.  


If you want to learn more, go visit the George Washington Carver Museum and Cultural Center yourself


Soul Food 

According to Encyclopedia Britannica, “Soul food is the foods and techniques associated with the African American cuisine of the United States. The term was first used in print in 1964 during the rise of “Black pride,” when many aspects of African American culture—including soul music—were celebrated for their contribution to the American way of life. The term celebrated the ingenuity and skill of cooks who were able to form a distinctive cuisine despite limited means.


To learn how to cook a soul food dish, I invited my friend Corey Benbow over to share his love of cooking with y’all. We became friends when he was President of the Student Body at Texas State University and I was President of the Alumni Association.


Corey agreed to share his family’s special recipe for Stewed Tomatoes and Okra (with Sausage and Shrimp).  Corey loves to cook for his extended family and to be the beneficiary of this dish is, well, an absolute sensory delight!  The aromas alone are food for the soul.  


Go to www. texicureans.com to view Corey’s tutorial.  Youtube – “Food for the Soul”.  While you’re there, join our recipe club for weekly emails with recipes, tips, and all things Texan.  


Stewed Tomato and Okra (with sausage & shrimp)

Prep Time 45 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American


  • 2 cups Mahatma Rice
  • 2 sticks butter
  • 1 onion - chopped medium
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 package andouille sausage
  • 1 can stewed tomatoes
  • 1 pound raw shrimp
  • 1 bag frozen cut okra
  • Louisiana hot sauce to taste
  • Cajun seasoning to taste


  • Rinse Rice in bowl or colander until water runs clear
  • Add 2 Cups Rice to 5 Cups water in a pot, bring to boil, reduce to simmer, add stick of butter. Cook until water fully evaporates - (approx. 30 minutes)
  • In a large skillet, add 1 stick butter and melt over medium heat. Add chopped onion and pepper, garlic powder and onion powder. Cook over medium heat, stirring occasionally for about 10 minutes.
  • Add andoullie sausage and cook over medium heat for 5 minutes.
  • Add stewed tomatoes, stir in and cook over medium heat, covered for 10 minutes.
  • Add shrimp, cook fo 5 minutes, covered.
  • Add cajun seasoning and hot sauce, stir.
  • Add frozen okra to top (don’t stir) and cook for 7 minutes.
  • Stir and cook for additional 7 minutes.
  • Serve over cooked rice.