Tag Archives: food

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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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!

Asian Style Noodles with Roast Pork and Peanut Sauce

Asian Style Noodles with Roast Pork and Peanut Sauce

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Tired of takeout or bland freezer food for those busy weeknight dinners? Here’s a quick, easy and exotic meal idea that’s a breeze to prepare and sure to please everyone at your dinner table.

For this Asian-inspired dish, I used Stubb’s Pork Marinade as the base for marinating a pork tenderloin. The flavors of lemongrass, chilies, and lime in Stubb’s Pork Marinade make the perfect flavor base for an Asian-style dish. With the addition of a little extra garlic, ginger and fresh lime juice, I marinated pork tenderloin for a few hours, then seared and roasted it to give it a nice browned crust. Noodles in a zesty peanut sauce make a great accompaniment to the pork and can be quickly whipped up while the pork is cooking.

Besides the marinating time, this meal can be prepared and on the table in about thirty minutes or less. Better yet, you may already have some of the ingredients on-hand, like peanut butter and soy sauce, and the rest of the ingredients can be easily found at your grocery store. Don’t have any Asian noodles? No problem. Standard spaghetti or fettuccine pasta make great substitutions. And if peanuts pose an allergy issue, simply substitute almond butter and almonds for the peanut products.

Try these Asian-style noodles with roast pork tenderloin and peanut sauce tonight and you may never have to dig out those takeout menus again.

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

Fiesta Layer Dip, Stubb’s Style

Fiesta Layer Dip, Stubb’s Style
Stubb's Fiesta Layer Dip

Stubb’s Fiesta Layer Dip

Now that summer is here, it means we’ve got plenty of reasons to celebrate — Father’s Day, 4th of July, Labor Day, pool parties, backyard barbecues, you name it. But what’s the most important part of a great summer party? The food, of course! Here’s a fun, festive and easy-to-prepare snack for summertime entertaining.

Mexican layer dip seems to be a staple at many parties during these warmer months. Why have one dip when you can have multiple in one big bite, right? Well here’s a twist on the original where Mexican layer dip gets an injection of Texas barbecue flavor, thanks to Stubb’s Legendary Bar-B-Q sauce and rub.

For this recipe, I blended Stubb’s Spicy Bar-B-Q Sauce with some black beans, onion, garlic, and cilantro for a smoky and slightly spicy kick to the dish. To take it up another notch, I mixed Stubb’s Pork Rub into the sour cream layer — it features chili pepper, paprika, and lime, and is a perfect complement to the other flavors in the dish. The result is a Tex-Mex barbecue makeover that’s sure to have you and your guests wishing you’d made a second batch. The black bean dip and spiced sour cream are even great on their own as solo dips if you’re in need of quick-fix appetizers.

Try this out for your next fiesta and you’ll surely be asked to make it again.

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

Risotto Remix: Farro gives a classic Italian dish a whole grain twist

Risotto Remix: Farro gives a classic Italian dish a whole grain twist

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I’m sure most of you have had or at least heard of risotto before — a creamy, classic Italian dish made with short-grain, arborio rice that’s a veritable blank canvas as it can be made with about a million different accompanying herbs, vegetables, proteins, etc. Well, I’ve recently come upon risotto in a slightly different form and I must admit that I’m quite smitten with it. What’s the difference in the recipe? Farro! Formally known as “farrotto” in Italian, it is made exactly like risotto except that the farro grain replaces the arborio rice. It cooks up just like arborio, creating a tender and creamy risotto-like consistency with a slightly nutty flavor, and, bonus: it has significantly more health benefits.

Farro is a grain that comes from emmer, a species of wheat and has been around since ancient Roman times — it was a staple of the Roman diet and was even used as currency at times. It has been grown in Tuscany for centuries and is always cultivated traditionally, without the use of pesticides. Besides being great because it’s a whole grain, farro’s other health perks include being high in fiber, B vitamins, and both simple and complex carbs.
This grain has quite a tough outer layer, or “hull”, and comes in three different forms: whole (hull intact), semi-pearled (semi-hulled), and pearled (hulled). While the semi-pearled and pearled versions are quicker-cooking, they do not have quite as much fiber and nutrients as the “whole” type of farro because said nutrients are mostly contained in the hull.

As I mentioned above, this super grain can easily be utilized in place of arborio rice for risotto. It cooks up to be creamy, but with a nice al dente bite to it — the farro’s starches are slowly released with the low and slow cooking, with each addition of cooking liquid. Farro can also be used in soups, grain salads, and it makes a great substitute for oatmeal in the morning.

This particular recipe for farrotto, below, is a very versatile vegetarian dish which can easily be made vegan by omitting the butter and cheese, and it also makes a great side dish pairing with beef, chicken, pork or seafood. I kept this particular recipe fairly simple, and it can also double as a good basic recipe for standard arborio rice-based risotto.

The next time you’re at the grocery store, head for the grains or bulk aisle, grab some farro, pick up some onion and herbs, and try this dish on for size. I guarantee that you’ll fall in love with it too.
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Savor summer’s end: Savory heirloom tomato cobbler

Savor summer’s end: Savory heirloom tomato cobbler

Proving that tomatoes can turn a classic dessert into a savory delight.

Even though turning on the oven in the middle of August isn’t on the top of most people’s list, there are a few dishes that are worth the extra mercury on the thermometer. Tomato cobbler is one of them.

“Cobbler? But that’s a dessert!,” is the reaction of most folks. Not in this case. This cobbler is a savory take on the classic sweet dessert and uses fresh and juicy summer tomatoes in place of the fruit (though, technically, tomatoes are also considered to be fruit).

Why tomatoes, you ask? Sure, you could throw them in a nice, cold salad, but have you ever popped them in the oven and baked them until they burst? Their natural sugars are enhanced with the application of heat and roasting them brings out their sweetness and even more flavor over eating them raw. In short, roasted tomatoes are a-mazing. If you have access to heirloom tomatoes, splurge and use them in this dish as they have even more “meat” and flavor to them than most tomatoes in the market.

To make this easy tomato cobbler, the vegetables (or “fruit and veg”) are cooked in a pan and poured into a baking dish over a cornmeal batter. To give it an even more homey and rustic look, use an ovenproof or cast iron pan to cook, bake and serve it in. And if you get the hankering for this savory side dish and tomatoes aren’t in season, simply use drained, canned tomatoes (the no-salt added kind). It tastes great when served fresh out of the oven, but tastes even more heavenly if it is allowed to sit and cool a little while and served at room temperature. It also makes fantastic leftovers when reheated and served the following day.

Grab the sumptuous flavors of late summer while you still can, crank up that oven, and make this mouthwatering cobbler as soon as humanly possible.
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Sweet Heat BBQ Breakfast Hash

Sweet Heat BBQ Breakfast Hash
New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

Here’s a twist on the classic breakfast potato hash that gets a kick of flavor from smoky sausage and barbecue sauce. This sweet potato BBQ hash makes for an easy and hearty, one-pan brunch dish, especially when served with some sunny-side-up eggs on top. You can use any barbecue sauce that you please; my favorite is Stubb’s Sweet Heat Sauce.

Want the recipe? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.

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Sinful Sides: Indulge in this creamy kale and butternut squash gratin

Sinful Sides: Indulge in this creamy kale and butternut squash gratin

Your waistline may hate me, but your taste buds will thank me.

Forget the lean turkey and ham, the holidays all about the tasty, rich side dishes. These are some of the only days of the year that most folks let themselves indulge in rich, indulgent foods without a second thought on the calorie count (until the following day). Even healthy vegetables like sweet potatoes, green beans and kale get an oleaginous makeover with additions of bacon, butter and cream. Why? Because they make foods taste better!

If you’re going to load up on calories, it had better be worth it and taste amazing, and this following side dish is just that. So don’t even bother trying to make a “lightened up” version of this butternut squash and kale gratin with skim milk and light butter spread, go all the way with whole milk, cream and good quality cheese. Your waistline may hate me, but your taste buds will thank me.
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Anything But Rabbit Food: Refreshing, lettuce-less summer salads

Anything But Rabbit Food: Refreshing, lettuce-less summer salads

No lettuce required: Summer Vegetable Salad with Green Goddess Dressing

Salads are a staple of summer and they come in many forms. What pops into most folks’ heads when the word “salad” is uttered is most likely a plate full of leafy greens. While lettuce based salads are well and good, there are other forms of “salad” to consider this time of year, like ones consisting entirely of veggies and/or fruit. They’re a great way to utilize the best produce that this season has to offer and can be a great way to boost the nutritional content of your meal (barring they’re not swimming in mayo or sour cream because that kind of negates the “healthy” aspect).

This first recipe utilizes fresh, raw veggies that are tossed in (my take on) creamy Green Goddess dressing and it makes for a great side for a summer gathering. Instead of smothering this dish in a mayo and/or sour cream based dressing, it gets its creaminess from avocados and buttermilk — the latter being much healthier than you might think (one cup contains less than 100 calories and only 2.2 grams of fat). Make the dressing a few hours before serving to allow the flavors to marry and feel free to toss the veggies together with the dressing up to an hour before serving.

Summer Vegetable Salad with Green Goddess Dressing
Makes 4 servings

2 ears of sweet corn (raw)
1 medium-sized zucchini, diced
1 bell red or orange pepper, diced
1/2 medium red onion, diced

1 medium ripe avocado, pitted and diced
1/2 cup buttermilk
2 tablespoons fresh cilantro, chopped, plus extra for garnish
2 tablespoons fresh flat leaf parsley, chopped, plus extra for garnish
2 tablespoons sliced fresh chives, chopped
2 cloves garlic, minced
1 jalapeno or serrano pepper, ribs and seeds removed and minced
2 tablespoons white wine vinegar
Salt and pepper, to taste
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DIY Dips and Spreads: How to whip up your own ketchup, mustard and Ranch dressing

DIY Dips and Spreads: How to whip up your own ketchup, mustard and Ranch dressing

USE A CONDIMENT: Make your own ketchup, mustard and Ranch dressing to gussy up those summer spreads.

With summer officially in full swing, many minds conjure up ideas for outdoor parties which then turns to the thought of food. The fare at these warm weather parties often include grilled items, cold salads and various other spreads. But while most folks are envisioning burgers, brats and deciding what to include on the crudité platter, I’m ruminating over what accompanies said items.

To me, the stars of the show are the condiments — able to mask any overcooked hunk of meat or bland sandwich — and Heinz just doesn’t cut it for me anymore, so I choose to make my own condiments. The ingredients are inexpensive, plus they’re easy to make and customizable to suit any taste. Check out the following recipes to impress your cookout guests (and never get caught buying boring condiments again).

‘Better than 57’ Ketchup

Before making my own ketchup, I assumed Heinz 57 was the end all, be all because that’s what the commercials tell us, right? Try this simple recipe on for size and you’ll won’t have to battle with that infamous glass bottle again.

Makes a little over 1 cup

14 ounces of crushed tomatoes or plain tomato sauce (1 small can or 1/2 large can)
1/3 cup cider vinegar
1/4 cup brown sugar, light or dark
1/2 teaspoon dry mustard
1/4 teaspoon kosher or sea salt (or more to taste)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne (or more to taste)
A dash of freshly ground black pepper

Combine all ingredients in a medium sauce pan, whisk together and put on medium-high heat. Bring the mixture to a heavy simmer, then lower heat and simmer gently for about 20 minutes, whisking occasionally. Partially cover the pot as the mixture will splatter as it cooks. The mixture will thicken as it simmers. Let cool to room temperature, then either serve it or put it in a covered container and refrigerate for up to 3 weeks.
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