Author: thetexastable1

Cocktails

La Paloma Cocktail

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Contrary to popular belief, the margarita is not the most requested tequila drink in Mexico… it’s La Paloma, “the dove”! With refreshing citrus juices with good quality tequila, this cocktail makes for a perfect drink anytime. I used one of my Ruby Red grapefruits that I picked in the Rio Grande Valley. It was the best combination of sweet, sour, and bubbly…this is a recipe you’re going to want to quadruple…for yourself.

Ingredients (for 1 serving)

  • 1/4 cup fresh grapefruit juice
  • 1 tablespoon fresh lime juice
  • 1/4 cup tequila
  • 1/4 cup club soda
  • Optional* salt for rim

Instructions

  • Combine 1/4 cup fresh grapefruit juice, 1 tablespoon fresh lime juice in a cocktail shaker
  • Pour in 1/4 cup tequila, add ice, shake
  • Pour in glass, top off with 1/4 cup club soda. Garnish with grapefruit wedge or rind
Entrees

Southern Shrimp and Grits

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This delightful southern staple originated in oceanic Georgia and the coast of the Carolinas, intended to be a wholesome Fisherman’s breakfast. This dish is typically served for dinner with many versions that have been adapted from its original place of creation. I used freshly caught Gulf Shrimp from the Gulf of Mexico, purchased at a Bait, Tackle, and Seafood Market in Port Isabel, Texas. I believe using large gulf brown shrimp was key in making this dish authentic and delicious!

Ingredients

  • 1 cup coarsely ground grits
  • 3 cups of water
  • 2 teaspoons salt
  • 2 cups half-and-half
  • 2 pounds uncooked shrimp, peeled and deveined
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 lemon, juiced
  • 1 pound andouille sausage, cut into 1/4-inch slices
  • 5 slices bacon
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese

Instructions

  • Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
  • Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool and crumble.
  • Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent about 8 minutes.
  • Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  • Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, the mixture burns easily.
  • Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Breakfast

Crustless Ham and Cheese Quiche

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Nothing beats a lazy Saturday morning, Sleeping in, French press coffee, and breakfast in bed with a movie. That’s precisely what I did this morning, and whipped up, literally, the easiest and tastiest breakfast…I want to share this because it was savory, filling, and so easy to make. Serve with toast, or on its own for a low-carb dish that doesn’t make you feel like you’re missing out on the crust in a traditional quiche. Makes for great weekday morning leftovers as well!

Ingredients

  • 6-8 large shell eggs
  • 1/3 cup milk
  • 1/2 cup Mexican style blend cheese (Monterey, Cheddar, Asadero)
  • 6 slices Mickleberry Ham, diced
  • salt to taste
  • pepper to taste
  • Optional* top with Lawry’s Seasoned Pepper

Instructions

  • Preheat oven to 350°
  • In a medium mixing bowl, whisk together eggs and milk until fully blended.
  • Add salt and pepper to taste in your egg mixture.
  • To the egg mixture, add the diced ham, and cheese.
  • Grease a 9” pie dish and pour mixture into dish.
  • Bake for 25-30 minutes, serve hot with your favorite accompaniments!
Desserts

Grapefruit Poundcake

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After spending the afternoon picking citrus at my mom’s house this weekend and making delicious and refreshing cocktails (see previous post), I wanted to utilize the grapefruit juice to make a sweet treat. I love citrus desserts, especially in the springtime, so I’m glad I discovered this recipe using very simple and fresh ingredients. This bread is moist, dense, with just a hint of citrus; the grapefruit juice is not overwhelming or too tart. I will definitely make this again to share with my friends and family!

Ingredients

  • 1 and 1/2 cups all-purpose flour 
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup plain Greek yogurt
  • 1 cup packed light brown sugar
  • 1/2 cup vegetable or canola oil 
  • 1/4 cup freshly squeezed grapefruit juice, strained
  • 1 and 1/2 Tablespoons grapefruit zest
  • 1 teaspoon pure vanilla extract

Grapefruit Glaze

  • 1 cup confectioners sugar, sifted
  • 2 Tablespoons freshly squeezed grapefruit juice, strained
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan (Baker’s Joy, my favorite!)
  2. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
  3. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  4. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
  5. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days.
Cocktails

Resaca Sunset Cocktail

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I spent the weekend with my Mom at her home in Bayview, Texas, right on the tip of Texas on the border and the Gulf of Mexico. Where she lives, there are tons of citrus orchards that have plentiful and giant ruby red grapefruit, Navel and Valencia oranges, Ponderosa lemons, and Key limes. I was lucky enough to get to pick a huge (and heavy) bag of citrus to enjoy with my friends and family. I wanted to be creative a make a refreshing cocktail using what I picked, and this is what I conjured up! I named it Resaca Sunset, because it reminded me of the gorgeous colors in the evening sky over the Resaca behind my Mom’s property. I think this would make a wonderful drink anytime, but especially if it’s hot outside! The freshly squeezed locally grown citrus I believe made this drink even tastier, in comparison to store-bought juices. If you can’t pick your own citrus at an orchard near you (lol)… buy a whole orange and grapefruit at your grocery store and juice it yourself, it makes a difference!

Ingredients

Yield: One batch, approx 2 cocktails

  • 2 oz freshly squeezed Valencia or Navel orange juice
  • 3 oz freshly squeezed Ruby Red Grapefruit juice
  • 4 oz Cranberry Juice Cocktail
  • 3 oz good quality Vodka (I used Dripping Springs, a Central Texas Vodka)

Instructions

  • Use a citrus juicer to squeeze out the juices from your fruit. Measure out 2 oz of orange juice and 3 oz of grapefruit juice
  • Measure out 4 oz of cranberry juice cocktail
  • Measure out 3 oz Vodka
  • Pour measured ingredients into a cocktail shaker and fill with ice
  • Shake until chilled, pour into glass of choice and garnish with citrus rind if you choose
The sunset over Resaca de Los Cuates, Bayview, Texas
Holiday Food

Mexican Hot Cocoa Mix

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Is it even really Christmas if you aren’t drinking hot cocoa and listening to holiday music? I finally found the perfect hot cocoa mix with a hint of cinnamon, it’s so rich and decadent, this made perfect gifts for friends and family in little Mason jars! It’s best with hot milk, a handful of chocolate chips, and marshmallows on top. Make this for yourself or as gifts and it will not disappoint!

Ingredients

  • 2 cups powdered sugar
  • 1 cup cocoa powder
  • 2 1/2 cups powdered milk
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • Hot milk or water

Instructions

In a medium bowl, whisk together the powdered sugar, cocoa, powdered milk, salt, and cinnamon. Store in an airtight container at room temperature.

To make cocoa, fill a mug half full of hot cocoa mix. Heat water or milk to boiling and pour into glass to the top. Stir to dissolve with a spoon. Add marshmallows, chocolate chips, and a pinch of cinnamon to top it off!

Serve hot (but don’t burn your tongue)!

Holiday Food

Marranitos

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These cute little Mexican gingerbread piggies are made with molasses and usually found in your local Pan Dulce bakery. I was very curious to know the history of these pig-shaped cookies and did a little research…these were supposedly introduced in the 16th century in the state of Veracruz after the Spaniards conquered and colonized México. The Spanish brought many new animals to México with them like cows, sheep, horses, donkeys, and pigs. These animals were unfamiliar to native Mexicans, and later when they began making breads, they experimented with different flavors and shapes of bread…this was the introduction of pan dulce as we know it today. One of those shapes they experimented with was the little pig, or Marran, the formal Spanish word for pig. I loved reading the history of this sweet bread, and how we as Texans have enjoyed it for many years; I love Texas for our rich history and blend of culture. This sweet treat goes perfectly dipped into ice cold milk!

Ingredients

•1/2 cup unsalted butter, softened (about 1 stick)
•1 cup dark brown sugar, packed
•2 large eggs
•3/4 cup unsulfured molasses
•1/4 cup milk
•1 1/2 teaspoons vanilla extract
•5 cups all-purpose flour
•2 tsp ground ginger
•1 1/2 teaspoons baking soda
•1 1/2 teaspoons ground cinnamon

Instructions

  • Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
  • In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.
  • In a separate large bowl, add the flour, ground ginger, baking soda and cinnamon. Mix together to combine. 
  • Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl. 
  • Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cooked cutter (my friend Chelsea bought it on Amazon) to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
  • In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.
  • Bake for 10 to 12 minutes, until the edges are lightly browned.

Holiday Food

Pan de Polvo

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This delicioso shortbread cookie has a history of being served during the holidays or celebrations like weddings and quinceñeras, also commonly known as the “Mexican Wedding Cookie”. Growing up, my Mom would always buy 6 dozen or so of these from a local Panadería for Christmas parties. They are always a hit, lightly sweet and delightfully crumbly, you never have any leftovers when the party is over. For many years I’d heard that this dessert was labor intensive and difficult to achieve the perfect texture and flavor like the Panaderías do. So naturally I was discouraged from making them, thinking I would be disappointed in the outcome. After searching for the perfect recipe, I found one that I felt would yield positive results and I was right! The recipe is easy to follow, and the end result is exactly how I remember having them from the traditional Panaderías. Needless to say, I’m proud of this and will continue to make them year after year. Tip: because the dough is so crumbly, it’s recommended to use a small cookie cutter, if you use a larger cut out, the cookies may fall apart. My clever boyfriend suggested using the 1.5 Oz side of a jigger, and it was the perfect small circle cut out I needed!

Ingredients for dough

  • 5 cups of flour
  • 1 3/4 cup of vegetable shortening (I use Crisco) -room temperature
  • 1/2 cup of sugar
  • 1 1/2 sticks of cinnamon grounded in a coffee grinder OR 1 1/4 tsp ground cinnamon

Cinnamon Sugar Mixture

  • 6 Tablespoons of sugar
  • 2 tsp ground cinnamon (stick or ground)

Instructions

  • In a large mixing bowl place all ingredients and using hands, mix dough all together, up to several minutes, the heat from your hands is what makes the dough pliable for it to come together. 
  • Once dough comes together, place on counter (NOT the refrigerator) for an hour.
  • Pre heat oven to 375 while you roll out the dough.
  • Roll out the dough on a well floured surface. Roll out the dough thicker than you normally would for sugar cookies.
  • Cut out shapes with small cookie cutters
  • Place close together on an ungreased cookie sheet and bake for approximately 10-12 minutes or until edges are slightly browned. Allow to cool slightly on the cookie sheet before prying them loose with a spatula or fork. (Do NOT use your fingers or cookies will crumble apart!)
  • In a medium bowl, mix sugar and ground cinnamon and dredge the slightly cooled cookies in the sugar mixture and then using a fork, place immediately on a cookie rack. (You must dredge cookies in the sugar mixture while still hot or sugar will not adhere well to the cookies)
  • These cookies have a long shelf life. Place in a covered cookie tin when finished. Enjoy!
Holiday Food

Buñuelos

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Buñuelos, a fried dough rolled out like a Tortilla then tossed in cinnamon and sugar, have been a centuries old Latin tradition. Historians believe it originated in Spain and may have derived from Arab influence in that part of Europe at the time. When the Spanish came to the America’s, they brought this delicious traditional treat with them and I’m sure glad they did! Buñuelos are good anytime, but most commonly made during holiday times. I loved making these with my friend Chelsea and my sweet boyfriend Logan who was my designated fryer. This recipe is easy to make, best served hot after frying accompanied with a warm cup of hot cocoa or coffee!

Ingredients

FOR THE BUNUELOS

  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup warm water
  • 4 tablespoons oil, plus 2 or more cups for frying

FOR THE CINNAMON SUGAR TOPPING

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

FOR THE BUNUELOS

  • Add all-purpose flour, baking powder and salt in a large bowl. Mix together until combined. 
  • Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.
  • Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic.
  • Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.
  • While the dough is resting, cover a large plate with paper towels, fill a large saute pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.
  • Divide the dough into 8 separate pieces and roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle. 
  • Heat the frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides. Transfer to prepared plate to drain any excess oil. Sprinkle heavily with cinnamon sugar topping.
Holiday Food

Boozy Blender Eggnog

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I am forever indebted to whoever figured out making homemade eggnog could be achieved in a blender. No separating eggs and whipping egg whites necessary for this simple and delicious holiday treat! You can serve this with or without alcohol, preferably bourbon if you choose to go the boozy route- I used 100 proof Southern Comfort, I think it blends well with the rest of the flavors in this drink. None of that overly sweetened supermarket eggnog ever again in my house I’ll tell ya that!

Ingredients

  • 4 large eggs the freshest you can find
  • 3/4 cup granulated sugar (or superfine sugar)
  • 1/2 tsp dried nutmeg
  • 1/4 tsp ground cinnamon
  • 4 oz bourbon (about 1/3 cup + 1 Tbsp)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream

Instructions

  • Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
  • Add sugar and blend another 20 seconds.
  • Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
  • Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.

TO SERVE:

  • Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.
  • Serve with some additional grated nutmeg on top, and an optional cinnamon stick.