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Mexican Flan

Mexican Flan

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Prep Time 10 minutes
Course Dessert
Servings 8

Ingredients
  

  • 2 tbsp water
  • 1 cup sugar
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 8oz package cream cheese
  • 6 eggs
  • 1½ tbsp Adams Extract Vanilla

Instructions
 

  • Preheat oven to 325.
  • Place the 1 cup sugar and 2 Tbsp water in a saucepan and bring to a boil until sugar dissolves. Reduce heat and stir until syrup becomes a light caramel color.
  • Pour into baking pan, and spread evenly across the bottom.
  • Blend the remainder of ingredients until smooth in a blender.
  • Pour mixture into baking pan and cover with aluminum foil. Set pan in a larger baking pan and add warm water to about 3/4 inch.
  • Bake for about 60 minutes or until flan appears firm. (Flan will continue to cook after removing from oven)
  • Let Cool. Run a knife around edge of pan. Place serving plate over flan baking dish and invert quickly.

Video

Notes

  • I have also made this flan without the sugar topping with great success. It cuts the sugar a bit.
  • It’s very important to preheat your oven for this recipe.

Gazpacho with Coffee Glazed Bacon

Love tomatoes, colorful peppers, and cucumbers? Gazpacho is the combination of all those combined in an iconic Spanish cold soup. Try it for a great way to chill on hot summer days at lunch or supper.

This recipe elevates the spicy, bright and rich soup with coffee glazed bacon and sour dough croutons. You may even say that they all become best friends in your mouth! After all, what isn’t better with bacon on it?

Just save some of that morning coffee and see what happens!

Gazpacho topped with Coffee-Glazed Bacon

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Prep Time 10 minutes
Cook Time 8 minutes
Course brunch
Servings 10

Ingredients
  

Gazpacho

  • 1 organic or hothouse cucumber
  • 1 each red, orange, and yellow peppers (cored and seeded)
  • 8 plum tomatoes
  • 1 medium red onion, chopped
  • 1 tbsp chopped garlic
  • 32 oz organic tomato juice
  • ½ cup rice or white wine vinegar
  • ¾ cup Texas EVOO
  • 1½ tsp kosher salt
  • 1½ tsp freshly ground black pepper

Sour Dough Croutons

  • 4 slices sour dough bread cut into 1" square pieces
  • 2 tsp olive oil

Coffee Glazed Bacon

  • 12 oz bacon
  • ¾ cup strong coffee
  • 2 tbsp maple syrup
  • pinch of pepper and salt

Instructions
 

Gazpacho

  • Roughly chop the cucumbers, bell pepper, tomatoes and red onions. (Add the garlic to the red onions)
  • Pulse each vegetable separately in a food processor
  • Combine in a large bowl and add tomato juice, vinegar, olive oil, salt, and pepper. Chill in fridge for at least a couple of hours.

Sour Dough Croutons

  • Toss with Olive Oil and bake at 375 for 6 minutes.

Bacon

  • Cut the bacon into narrow strips about 3 inches long
  • Heat the pan and place the bacon in the pan, cooking until no longer raw.
  • Pour in the coffee and maple syrup. Add salt and pepper. Cook until the coffee completely evaporates from the pan and bacon is dark and carmelized.

Video

Notes

To Serve: Pour into individual bowls and top with croutons and bacon.

Zucchini Brownies

If you have ever raised zucchini you have probably had this happen:  You walk into the garden and discover the gargantuan of all zucchini that was previously hidden under a leaf!
So, what to do?  Here’s an idea that is a crowd pleaser and healthy at the same time:  Zucchini brownies.
Moist, with just the right amount of chocolate sweetness – you will surprise the folks you share them with when you share the secret ingredient.
The icing is great, but my friend Karen prepared it sans the icing and served it to rave reviews.  So, you choose – to ice or not to ice!

Zucchini Brownies

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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 24

Ingredients
  

  • ½ cup vegetable oil
  • 1½ cups white sugar
  • 2 tsp Adams vanilla (can use up to 1 tbsp)
  • 2 cups Texas flour
  • ½ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 1 cup walnuts or pecans

Instructions
 

Cake

  • Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch baking pan.
  • In a large bowl, mix together the oil, sugar and vanilla.
  • Combine the flour, 1/2 cup cocoa, baking soda and salt. Stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly in to the prepared pan.
  • Bake 25 - 30 minutes in the preheated oven, until brownies spring back when gently touched.

Frosting

  • Melt together 6 tbsp cocoa and butter (or margarine, but I always suggest butter)
  • Blend together the confectioners’ sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Video

Adventure Ready

Texas is a plethora of adventures waiting to be explored. Rivers, lakes, hills, forests, and trails all await our discovery. Being physically ready to tackle a hike, navigate a river in a kayak or enjoy a day walking the beach, simply makes it more enjoyable.

Below  Jessi Oehler shares with you some key exercises that you can do in your own home for a few minutes a day thereby developing muscles ready to tackle a fun outing.

5 Rounds

10 – 15 squats to bench or chair

5 – 10 push ups to bench or chair

10 -20 Alternating Lunges

10 – 15 Knee Raises

View the video below for a demonstration

Meal Prepping

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Prep Time 1 hour 30 minutes

Ingredients
  

  • Chicken Breasts - Number dictated by # of Meals
  • Whole Pork Butt or Shoulder
  • Low Sodium Canned Black beans and corn
  • HEB prepared Pico
  • 2 - 3 Veggies of choice

Instructions
 

  • Baked Chicken: Dice raw chicken breast, season with your favorite seasonings and place in oven on 375 for 20-25 minutes.
  • Crockpot Pulled Pork: Place pork butt or shoulder in crockpot with 1/2 bottle of BBQ sauce. Cook on high for about 4 hours
  • Pico: Combine low sodium canned black beans and corn with HEB prepared pico. Salt and Pepper to taste.
  • Roasted Veggies: Chop veggies of choice and place on a baking sheet. Season with your favorite herbs. Can toss with a little EVOO if desired. Bake in oven at 375 degrees for about 10 - 15 minutes.

Video

 

Tangy Honey Slaw

This tangy Cole slaw can be used as a side dish or you can add protein for a complete lunch.

I use local Texas honey, Texas olive oil, and a good apple cider vinegar with the “mother”.

A huge plus of this salad is that it will last two weeks in the refrigerator! Talk about a time saver!

So, invite some friends over ( it serves 12) or enjoy it as a quick side on summer nights for you and your specials.

Tangy Honey Slaw

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Prep Time 10 minutes
Cook Time 6 minutes
Servings 12

Ingredients
  

  • 1 large head cabbage
  • 2 large Texas sweet onions
  • 1 cup Texas local honey
  • 1 cup apple cider vinegar
  • ¾-1 tbsp salt
  • 1 tsp dry mustard
  • 1 tsp celery seed
  • ¾ cup EVOO

Instructions
 

  • Shred cabbage and onions in a food processor.
  • Mix Honey, vinegar, salt, mustard, and celery seed and oil in a saucepan and bing to a rolling boil.
  • Pour over cabbage and cover immediately.
  • Chill 2-4 hours

Video

Notes

Will keep up to two weeks refrigerated.

Blueberry-Grapefruit Salad

 
This is the perfect spring salad! I love it when 2 seasons collide – when you can still buy Texas ruby red grapefruit and blueberries are abundant. Add mint, a little honey, and you have a colorful, flavorful salad.

This is as easy as slicing 2 grapefruits 6 ways, remove from skin, then divide each section into 1/4’s. Throw in a carton of blueberries. Remove mint leaves from stem and slice into 1/4” pieces. Slightly stir the mint and honey in the fruit and Voila! Its a color explosion!

You can even throw this on top of some salad greens for a lunch salad.

Blueberry-Grapefuit Salad

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Prep Time 5 minutes

Ingredients
  

  • 2 large Texas grapefruit
  • 1 carton blueberries (about 2 cups)
  • 3 large sprigs fresh mint
  • 2 tbsp Texas local honey

Instructions
 

  •  Cut grapefruit in six sections. Using a serrated edge knife, remove meat from skin. Cut sections in 1/4’s and add to bowl.
  • Add blueberries
  • Remove mint leaves from stem. Stack on top of each other and slice into 1/4 in pieces.
  • Add mint leaves to salad and stir in honey.

Video

Texas Citrus Rustic Cake

This time of year I buy 5 lb and 10 lb bags of Texas oranges and grapefruit to enjoy a multitude of ways. So, when I saw this recipe for Texas Citrus Rustic Cake in Texas Monthly, I had to try it.

Kevin Wenzel of Wiseman House Chocolates in Hico, Texas is the creator of this citrus delight. Although it has no chocolate, he compares the cake to his chocolates as being “full-flavored, not sweet-focused”.

The ground fresh roasted almonds give the cake the rustic texture and the citrus paste made from orange, lemon, and Texas olive oil insure a strong citrus infusion of flavor.

I made this cake as a welcome back present for a native Spaniard friend (now a Texan) and his wife who had just returned home from north of Madrid visiting his family. Ironically he said it tasted just like his mom made. (Well, we do have very strong Spanish roots here in Texas)

This could easily become a family fave. And who knows…a little chocolate drizzled on top may be a good idea:)

Texas Citrus Rustic Cake

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 8

Ingredients
  

  • 1 large orange (or two small tangerines)
  • 1 large lemon
  • ⅔ cup Texas olive oil
  • 6 oz raw almonds
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 4 large eggs, room temperature
  • ½ tsp sea salt
  • 1½ cups sugar

Instructions
 

  • Preheat oven to 250 degrees. Place whole citrus in a pot with enough water to cover the fruit. Bring to a boil, then lower the heat and simmer for 30 minutes to soften the fruit.
  • While the fruit is at a simmer, place almonds on a baking sheet and toast in the oven for 20 minutes.
  • Remove almonds and allow to cool.
  • Turn oven to 350 Degrees.
  • Add cooled almonds to food processor and pulse until they reach a sandy texture. Add flour and baking powder to the processor. Pulse to combine. Pour in a separate bowl.
  • After citrus has simmered, pour out the water and let cool to room temperature. Cut fruit in 1/4 and remove seeds. Place fruit, with skin, in a food processor and puree until smooth. While processing, slowly pour in olive oil to make a paste.
  • In a bowl, whisk eggs with salt until foamy, then add sugar a little at a time while whisking until dissolved.
  • Fold in orange paste. Then fold in flour mixture. Do not over mix. Pour into a 10” springform pan. (I used an angel food cake pan). Bake for 45 minutes to one hour, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack until the sides pull away.
  • Dust with powdered sugar if desired.

Video

Notes

I made this cake as a welcome home present for a Spanish friend and his wife who had just returned home from north of Madrid visiting his family. Ironically he said it tasted just like his mom made. (Well we do have very strong Spanish roots here in Texas)
It is light with a minimal sweet taste. The ground almonds give it a rustic texture.
This could easily become a family fave.

Food for the soul

 

Stewed Tomatoes and Okra (with sausage and shrimp)

When I think of the foods I crave, there is generally a wonderful aroma connected with them. This dish is a delight to prepare and savor at the same time! Join Texicureans and Corey Benbow as we prepare this traditional southern African-American dish. And I learn an important food preparation hack!


Stewed Tomato and Okra (with sausage & shrimp)

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

Ingredients
  

  • 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

Instructions
 

  • 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.

A chance meeting that lead to love!

It was a chance meeting that lead to love. HEB had an endcap display that caught my eye: “Voted Texas Best” Homemade Vanilla Wafers. So, into my cart they went – if they are voted Texas best, then they must be good, right? True confession – I opened the bag on my way home – light, crispy, and full of vanilla flavor – you can’t stop at just one.

The Wilson family has been making this cookie along with many other confections at their bakery in Slaton, Texas for three generations. In fact, the grandparents met at the bakery and it’s their photo on the package. Dubbed one of the oldest bakeries in Texas – founded in 1923, the Wilson legacy began in 1943.

The Slaton Bakery holds a place in history as introducing sliced hamburger and hotdog buns to the state of Texas. Another point of pride for the bakery is making 50th anniversary cakes for the same couples that they made their wedding cake.

Slaton, Texas is located in the South Plains – close to Lubbock. Hence, the other cookie they sell: “Texas Tech Wreck Ems”. You can order from them, but if you live close to an HEB, you can snag some.

Of course, vanilla wafers call for banana pudding. Slaton Vanilla Wafers will definitely “up” your pudding experience with their light crunchiness. Here’s a recipe that leaves you with enough cookies in the bag to enjoy as a snack.

Print

Slaton Vanilla Wafer Banana Pudding

Prep Time10 minutes
Cook time:15 minutes
Course: Dessert
Cuisine: American
Yield: 8 Servings

Materials

  • 1 1/2 Cup Imperial Sugar
  • 1/2 Cup Texas Flour
  • 4 Large Eggs, lightly whisked
  • 4 Cup Whole Milk
  • 1/4 Cup Falfurrias Butter
  • 1 TBSP Adams Vanilla Extract
  • 1/4 Bag Slaton Vanilla Wafers
  • 4 Bananas, sliced

Instructions

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla and butter Cool 15 minutes, stirring occasionally.
  • In an ungreased 9 x 13 baking dish, layer approximately 25 vanilla wafers, top with the banana slices. Pour pudding evenly over bananas and wafers. 4. Press plastic wrap onto surface of pudding. Refrigerate at least 4 hours.
  • If desired, serve with a dallop of whipped cream.