Masa ​Boats ​with ​Chorizo ​and ​Yucatecan ​Pumpkin ​Seed ​Sauce

Masa ​Boats ​with ​Chorizo ​and ​Yucatecan ​Pumpkin ​Seed ​Sauce

Chorizo Sopes 1

When you dine at a typical Mexican restaurant, you’re probably already familiar with the usual offerings of enchiladas, tacos, refried beans, and rice, right? It’s kind of ironic that many dishes served in most of today’s Mexican joints are actually of American origin by way of Texas or California. We Americans have put our own twists on the originals over the years and have since labeled them “Mexican food”.

To get a little more authentic taste of South of the Border cuisine, try out the following recipe for Mexican sopes, a zesty appetizer that will have you ditching your old gringo go-to of nachos and chimichangas.

Sopes are handheld Mexican street food dish made from a dough made of masa flour (dried and finely ground corn) that are flattened, typically fried, then topped with either meat or beans and salsa. This version of the classic Mexican dish sees the little masa “boats” baked instead of fried — saving you some calories and a greasy mess on your stove top. I chose to use flavorful Mexican chorizo sausage for the filling and topped it with a Yucatecan-style (i.e.: from the Yucatan Peninsula) sauce comprised of toasted pumpkin seeds, cilantro and habanero pepper. These sopes can be made any size you please — form smaller ones for appetizer servings and larger ones if you’re serving them as a snack or main course.

Buen provecho!
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Paprika: The Best App for Home Cooks

Paprika: The Best App for Home Cooks

Many of us use our phones to jot down recipes. Many home cooks probably relate to Pedantic Foodie, whose iPhone Notes app has become cluttered with fragments of recipes that haven’t come to life quite yet. Those who are looking for a way to organize their recipes, however, can rely on another app: Paprika.

Paprika has a host of different features that make it perfect for anyone experimenting in the kitchen. It’s able to import recipes from some of the most popular recipe sources on the internet, and even some more obscure ones with the help of an intelligent copy-and-paste tool. You can use the app on just about any device, and it syncs automatically so all of your saved recipes can be accessed anytime, anywhere. The app even stores information locally on your device – great news, because not using WiFi or a data connection is a great way to save on mobile battery, and when it comes to cooking large meals, you’ll want your phone or tablet to last for as long as it can.

Saving and creating recipes on the app is easy, but using the app to cook is even easier. There are several features such as the ability to cross off ingredients, highlight steps, and switch between recipes with the swipe of a finger that all give the app the functionality one would expect from an app that promises to be “most useful app you’ve ever downloaded” and “the perfect kitchen companion”. You can even use the app to plan meals throughout the week!
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Orange, Pancetta, and baby kale salad with honey-Pancetta vinaigrette

Orange, Pancetta, and baby kale salad with honey-Pancetta vinaigrette

Honey Pancetta Salad 2
As we ease into these cooler months, we tend to crave warm, heartwarming comfort foods like roasts, stews, casseroles and soups. Though it probably doesn’t first come to mind when thinking of autumn and winter foods, salad certainly shouldn’t be an option that’s taken off the (dinner) table. Sure, iceberg with Ranch dressing will be a little out of season to serve, but there are many other roughage and topping ingredients that are plentiful in the produce aisle during these next two seasons. Apples, avocado, citrus, beets, figs, and grapes, are great fruit and vegetable options, while arugula, spinach, escarole, baby kale, and endive all make great lettuce bases.

A great example of a salad that’s fit to serve in fall or winter is the following recipe that features citrus, crisp and salty Pancetta, hearty baby kale greens and a tangy, salty, sweet vinaigrette. Best of all, this salad can be served warm, as the vinaigrette is essentially cooked and and be rewarmed on the stove top just before serving if need be.
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Leftover turkey pot pie with Stubb’s Chicken Rub and Marinade

Leftover turkey pot pie with Stubb’s Chicken Rub and Marinade

Stubbs Turkey Pot Pie 3After Thanksgiving Day or Christmas, you’ll probably have leftovers coming out of your ears, namely turkey. If you become tired of eating it plain or simply topped with gravy, then try it out in something else. Read the remixed turkey dish ideas below and scroll down further for some full recipes using leftover turkey that have been kicked up with Stubb’s Bar-B-Q sauces and rubs.

The obvious go-to with excess turkey is to eat it between two slices of bread — slathered with cranberry sauce and/or gravy is great, but it’s also amazing smothered in barbecue sauce in between two slices of Texas toast. Another option is to build it and press it: make it a melt, panini, or even in a tortilla, dressed up as a quesadilla.

Another option is to tuck the turkey into a heartwarming casserole or pot pie. Mix it up with some canned condensed soup mix or a cream sauce and serve on top of pasta or bake it as a casserole; or omit the noodles and place it in a baking dish topped with biscuit dough.
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One-pan Smokehouse Bourbon roast chicken thighs and vegetables

One-pan Smokehouse Bourbon roast chicken thighs and vegetables

Stubbs One Pan Chx 3

There are some nights when most of us have a hankering to cook dinner for family or friends, wanting to make something savory and satisfying, but then we realize that making dinner also means dealing with dirty dishes afterward. If you’re anything like me, this is certainly a buzz kill. I enjoy making healthful and tasty dinners, but loathe the thought of having to scrub all of those pots pans directly following the meal. That’s why I adore one-pan meals: all ingredients are cooked (and sometimes even served in) the same pan. That means just one pan to clean.

Here’s a great option for an easy week night or weekend meal to share with your loved ones: one-pan roasted chicken thighs with onions, carrots, potatoes, and peas. While great on its own, I decided to kick up the flavor by using Stubb’s Smokehouse Bourbon Cookin’ Sauce Pack. I seasoned the chicken thighs with the Spice Pack, which is full of sea salt, garlic, ancho chile, before searing them, then simmered the chicken and vegetables in the smoky and savory Smokehouse Bourbon Sauce before placing the whole pan in the oven to finish cooking.
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A summery twist on caprese salad: Peach, Watermelon and Tomato Salad with Fresh Mozzarella

A summery twist on caprese salad: Peach, Watermelon and Tomato Salad with Fresh Mozzarella

Peach Watermelon Salad 2

If the sweltering summer heat has you cringing at the thought of slaving over a hot stove or dreading turning on your oven, then I’ve got the perfect, no-cook side dish recipe for you.

This summery take on a caprese salad is a light, refreshing side dish that showcases some of the best flavors of this season: savory tomatoes, sweet watermelon, juicy peaches and bright, verdant herbs. The best part: no pots, pans or hot ovens needed to throw this together. All you need is a cutting board, knife, whisk and a couple of bowls.

Perfect for picnics, dinner parties or a quick, weeknight side dish, this salad with white wine vinaigrette and herbs can be whipped up in a jiffy, a day ahead or à la minute. It can also be changed to your tastes — ditch the basil and add add tarragon or thyme, swap out the mozzarella for goat cheese or feta (or leave out the cheese altogether).

Keep your cool when cooking this summer and try out this sweet, savory, tangy and herbaceous side dish that I guarantee you’ll be making a staple in your kitchen.
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Slow-Cooker Carne Guisada with a New Mexican Hatch Chile Twist

Slow-Cooker Carne Guisada with a New Mexican Hatch Chile Twist

Carne Guisada text

Carne guisada (CAR-nay gee-SA-da) is a Mexican-style beef stew that hails primarily from south Texas. It’s main ingredient is cubed beef stew meat that is braised low and slow for hours with varying combinations of chilies, onions, tomatoes, and spices. The flour used to coat the seared meat causes the sauce to end up thickening to a gravy-like consistency. While fantastic on its own, served straight up in a bowl with a spoon, carne guisada also makes a savory taco or burrito filling.

For this version of carne guisada, I gave it an injection of Hatch chile flavor with Stubb’s new Hatch Chile Cookin’ Sauce pack. The package comes with a Cookin’ sauce, which I used for the braising, a spice packet, which I used to saute the vegetables with, and a Finishing Sauce, which I stirred into the thickened gravy sauce just before serving. This trio gives a fun, updated kick of flavor to this classic Tex-mex comfort food dish. Best of all, everything but the meat and veggies come in one package. The second best part about this dish is that you can easily use a slow cooker to do most of the work — just set it and forget it. A few hours later, you’ll have the makings of an incredibly flavorful meal.

I suggest serving this Hatch carne guisada on or with a side of warm tortillas, limes for squeezing on top of the meat, and a sprinkling of chopped cilantro and crumbled Mexican cotija cheese.
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Hatch green chiles in dessert! Peach and Hatch Chile Cobbler

Hatch green chiles in dessert! Peach and Hatch Chile Cobbler

Stubbs Hatch Peach Cobbler 1text

It’s finally Hatch chile season again here in Texas and the Southwest. These chilies are probably more popular in this state than in their home state of New Mexico, seeing as they’re used in just about every edible form imaginable in restaurants and grocery stores during the late summertime.

The only food category that’s usually lacking in these smoky, spicy chilies is dessert. I’m a huge proponent of using items that are typically attributed to savory dishes in sweets, so I thought, “why not use Hatch chilies in dessert form?” I chose another fabulous seasonal piece of produce to accompany these chilies in my creation: peaches. Their honeyed sweetness perfectly complements the spicy and slightly tangy flavor of the chilies, especially when they’re baked up with a simple cake base like a Southern cobbler. To further enhance the Hatch chile taste, I also used a dash of Stubb’s Legendary Bar-B-Q’s Green Chile Marinade. The Hatch chilies, pineapple and lime juices, and brown sugar in the marinade add a sweet and tangy flavor that takes this cobbler to the next level of deliciousness.

Try out this sweet, savory, and smoky peach and hatch chile cobbler for dessert tonight or when entertaining a crowd this summer. It’s incredibly easy to whip up and is great served warm, topped with vanilla ice cream or whipped cream.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!

Spice Rubbed Grilled Asparagus and Bell Peppers with Roasted Corn on the Cob

Spice Rubbed Grilled Asparagus and Bell Peppers with Roasted Corn on the Cob

Stubbs Rub Grilled Veg Corn text

Barbecue spice rubs may be great on grilled and roasted meats, but have you ever thought to use them to spice up your vegetable side dishes? Stubb’s Legendary Bar-B-Q’s variety of spice rubs are also perfect for seasoning veggies because they contain great blends of spices and flavors, like paprika, ancho chili, mustard, coffee and lime. The best part: all the seasoning you need is in one jar.

The following recipes for grilled, spice-rubbed bell peppers and asparagus, and roasted corn on the cob with rub, are great for grilling in the summertime but equally as easy to roast in the oven or on the stove top in a grill pan any time of the year. I used Stubb’s smoky Steak Rub on the bell peppers and asparagus, which has pepper, garlic, onion, and ancho chile, and I picked Stubb’s Bar-B-Q Rub because the paprika and turmeric give the corn an injection of savory flavor and a pop of orange-red pop of color.

Pick your favorite Stubb’s rub flavor combination and try it out on your grilled, roasted, sauteed, or even raw vegetables to add a quick, easy and flavorful kick to your next home-cooked meal.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!

BBQ Patty Melt with Smoked Cheddar and Caramelized Onions

BBQ Patty Melt with Smoked Cheddar and Caramelized Onions

Stubbs Patty Melt

The next time you’ve got a craving for a juicy burger, give it a BBQ flavored twist and take it up another notch by ditching the boring old bun and making it a pressed patty melt.

To set it apart from the standard patty melt, I gave it a BBQ-inspired makeover my mixing ground beef and pork along with Stubb’s Original Bar-B-Q Sauce in the patty mix. I also put Stubb’s Bar-B-Q sauce on top of the cooked patties in the sandwich and added sweet caramelized onions and savory smoked Cheddar. This patty melt is like a barbecue sandwich, burger, and gooey grilled cheese all in one! Just like Texas BBQ tradition, serve it with pickles tucked into the patty melt or on the side.

Great for any time of the year, this can be made on your stove top, as no grill is needed to create this quick and easy comfort food classic.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!