Such a typical Texas Hill Country Breakfast, made even more authentic with the Ranchero Red Sauce. I'm teaching a class this summer on canning this sauce (sign up!) so I'll post the recipe later. In the meantime, a canned Enchilada Sauce will do the trick, just not as wonderful! Anyone who knows me well […]

  This is my favorite queso recipe, when I'm not in a hurry (think: velveeta). This is from Lisa Fain's Homesick Texan (love!) and it's obviously from the fabulously famous Austin Diner. You can add sausage or ground beef or chorizo if you want or need to meat it up. Use more or less jalapeños […]

  This is a great spicy version of New Year's Black Eyed Peas. The ham is of course optional. This basic green sauce can be added to many recipes or used as a salsa.

Too soon for soups and stews?  I think not! This recipe is great for using leftover pulled pork, pork tenderloin or shredded chicken.  You can eliminate the meat and sauté assorted squashes, carrots, celery or any random mixture of vegetables in place of the protein. I added a bit of corn to this posole.  Use vegetable […]

Alternate Black Bean Filling included

What better time than now to bake some bread at home!  It’s a satisfying and rewarding task.  The bread is so much better than store bought and it’s such a comforting thing to do.  This bread mixes up in just a few minutes, rises once for about an hour in a bowl then a second […]

I remember the first time I tasted Chicken Mole.  I was living in San Miguel de Allende and a local family had invited us for dinner.  They raised their own chickens and lived on the river.  They literally ground the corn for tortillas on river rocks…very, very home made.  I remember they told me that […]

Grilled Tilapia with Chimayo Spice 4 tilapia fillets- about 5-6 ounces each 2 tablespoons Chimayo Spice Mix 2 tablespoons olive oil Preheat outdoor grill or grill pan to high heat. Rub fish fillets with spice mix and brush lightly with a bit of olive oil. Place on hot grill, skin side down. Reduce heat to […]