This is the biggest crowd pleaser of them all! I made for a party and everyone raved about how delicious it was…if only they knew how easy it was to make! The original recipe has artichoke in it as well, which is optional. I chose to make it without and really enjoyed the consistency. This is definitely my go-to recipe for a hot dip you can enjoy with or without company. Accompanied with a glass of cold white wine, this is the perfect appetizer!
Ingredients
1 bag (9 oz.) baby spinach leaves or 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
I had the ultimate pleasure of enjoying this seafood delight with Bernard’s Gourmet Mango Pineapple y Habanero roasted salsa! I connected with the Bernard’s on Instagram, and they were so kind to mail me two of their most popular award-winning salsas. They are a family-owned company out of McKinney, Texas, and are now sold in H-E-B! I absolutely love Texas-made products and supporting Texas businesses and families. After receiving my package, I couldn’t wait to try them so I could conjure up some creative recipes. The Mango Pineapple y Habanero roasted salsa is to DIE for. It is packed with flavor, a little heat, and tastes clean and fresh. That is what I love most about their brand, it is truly a clean label, no added sugar and all natural; it is almost like a neighbor handed me a homemade jar of salsa they made that afternoon. I am so happy I connected with this family, because I will continue to buy their products and try the variety of delicious salsas! When I tasted this, I immediately thought it would pair perfectly with seafood. Let me say, the sweet flavor profile of Mahi Mahi, with the sweet spiciness of the salsa and pico, took you to a different place for just a moment, as if I were dining at a beachside cafe enjoying fresh gulf-caught fish. Definitely recommend their salsas, I will add links to their website below. Happy Cinco De Mayo!
History of Cinco De Mayo
Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. The day, which falls on Tuesday, May 5 in 2020, is also known as Battle of Puebla Day. While it is a relatively minor holiday in Mexico, in the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Keep reading on History website!
2 tbsp Bernard’s Mago Pineapple y Habanero Salsa for topping once cooked
For the Mango Pico De Gallo
1/2 red bell pepper, seeded and chopped
1/2 jalapeño, seeded and cored
1 mango, peeled and diced
1/4 medium red onion, chopped
1/4 cup roughly chopped cilantro
3 tbsp fresh squeezed lime juice
1/2 teaspoon kosher salt
Instructions
First, in a shallow container, place both mahi mahi fillets with the 1/4 cup Mango Pineapple Habanero salsa to marinade for 1 hour in the refrigerator.
Begin preparing the mango pico de Gallo.
Cut the red pepper in half, core and remove stem and seeds. With a knife, remove the white interior membranes, then finely dice the pepper. Place in a large bowl. Repeat with the jalapeño.
Peel the mango, then slice fruit from the pit. Finely dice the fruit and add to the bowl. Finely dice the onion and add to the bowl with the cilantro, lime juice, and salt.
With a large spoon gently toss the ingredients together, being careful not to bruise the fruit. Taste, and adjust seasoning if necessary with more salt or lime juice. Place in refrigerator covered to keep cool.
Heat the olive oil in a large skillet over medium heat. Season the fish with salt, to taste. Cook the fish for 3 minutes, then turn and cook until just opaque, about 3 to 4 minutes more.
Remove fillets from heat onto plate. Top with approximately 1 tbsp of Bernard’s salsa per fillet, and then the mango pico de gallo.
I love making this as a side to accompany almost any Mexican style dish. It is healthy, simple, and full of flavor. I have adapted this recipe over the years, sometimes adding in a jalapeño for a little spice. The cumin, cilantro, oregano, and garlic all blend together with the fresh tomato juices, red onion sweetness, and fresh squash. If I pick this type of squash up at my local grocery produce department, H-E-B, it is labeled as “Calabaza” squash. This type of squash is used in latin cuisine and is often called “calabacitas”, with added corn and even pork or chicken as a main dish. If you google “Calabaza squash” you will not get this, rather a large gourd-looking type. After further research I discovered the true name of the type of squash coined “calabaza squash” here in South Texas, is actually named ‘Cuarzo’ Squash. It looks very similar to zucchini and tastes almost identical, however Cuarzo has small light colored spots on its outer skin. Zucchini can be substituted for this recipe.
Cuarzo Squash, or ‘Calabaza’ Squash
Ingredients (for 4 servings)
3 large calabaza or zucchini, quartered
1 medium ripe roma tomato, diced
1 half medium red onion, chopped
1-2 cloves garlic, minced
1 tbsp cilantro, fresh (minced) or dried
1 tsp cumin
1 tsp oregano
1 tsp kosher salt
1 tsp olive oil for pan
Instructions
Cut ends off the squash, begin slicing into rounds. Once rounds of squash have been cut, cut them into quarters.
Dice the Roma tomato, chop the red onion half, mince the cloves of garlic, and mince the cilantro.
Heat a sauté pan over medium heat with olive oil.
Add your chopped produce into the pan.
Season with cumin, oregano, and salt.
Stir ingredients while heating, then cover with lid.
Intermittently stir ingredients and cover with lid after.
Allow to cook for about 15 minutes until veg appears tender.
Its BBQ and smoking season in Texas, we gather around the pit for the best tasting grilled and smoked meats and veggies all year ’round. We Texans are very competitive when it comes to our barbecue… homemade dry rubs, sauces, different cuts of meat, and technique, vary from each pit master. There is nothing better than pulling off that hot and smoky rack of ribs and cutting each rib, watching the delicious juices run onto the cutting board and your hair smelling like mesquite smoke. Logan made these with a unique dry rub he concocted himself. Now if you do not have a smoker and would prefer to make these in the oven, you can do so but part of the flavor comes from the smokiness (can use liquid smoke if you desire). I will put instructions for both below. We did not add BBQ sauce, however that would be a nice addition. Happy Spring!
Pork Rib Types
St. Louis Style Ribs (this is what we used)
Baby Back Ribs
Spareribs
Country Style ribs
How to prep your ribs:
Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.
Ingredients for Dry Rub
1 tbsp kosher salt
1 tbsp chili powder
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp black pepper
1 tsp cayenne pepper (can add more if you want extra spice)
Ingredients for wet basting
2 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tsp apple cider vinegar
Instructions for Preparation
For the dry rub, mix all ingredients together in a small bowl.
Lay ribs on a large cookie sheet or a roasting pan, baste with brush both sides of the rack of ribs (this recipe was for 2 racks).
Rub all over both sides of the ribs with the dry rub.
How to Smoke Ribs (4.5-5 hours)
Soak medium to large size mesquite (or wood of choice) wood chips in water 1 hour, then prepare your grill for smoking filling the smoker box with one-quarter each of the wood chips. Start the charcoal in the smoker box until charcoal appears grey/white indicating a healthy heat.
Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Close the grill and let smoke 1 hour.
Replenish the smoker box with another one-quarter each of the wood chips. Close the grill and let smoke 1 more hour. At this point, baste ribs again with a bit of apple cider vinegar/water mixture (can use a spray bottle if you choose). Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2-3 more hours. Remove the ribs from the grill and let rest 5-10 minutes before slicing.
How to Cook Ribs in Oven (3.5-4 hours)
Preheat oven to 225 degrees F.
Place ribs, meat side down, in baking dishes.
Cover the baking dishes with aluminum foil and place in the oven.
After cooking for 3.5-4 hours, drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
If serving with BBQ Sauce, put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
Ok seriously, this was one of the best Mexican style recipes I have EVER made. My boyfriend and I were in awe and couldn’t believe how flavorful and delicious this turned out! We said, “who needs Mexican restaurants when you have your own kitchen!” We continually ate the leftovers for days… and the juices marinated further, creating a better tasting dish by the day. I cannot emphasize how good this recipe is, how easy it is, and how impressed your guests will be if you decide to host a Mexican Fiesta!
1 cup beer (or chicken stock) * I used 1 bottle of Dos XX
1 medium yellow onion, diced
4 cloves garlic, peeled and minced
1 chipotle in adobo sauce, minced) *use canned
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon chili powder
2 teaspoons sea salt * or to taste
Instructions
Add all ingredients to a large slow cooker and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork. * I cooked 8 hours on low.
Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.
Stir together yogurt, diced cucumber, garlic, lemon juice, and olive oil in a bowl. Add dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and chill well before serving.
Greek salad is my favorite salad of all time. I absolutely love Mediterranean flavors; dill, oregano, mint, garlic, onion, lemon. Feta cheese and kalamata olives! These flavors are always refreshing and make for a light but fulfilling meal. I have been making greek salad for many years using cous cous or orzo, sometimes without the grain/pasta and just on its own, full of veggies. This salad is perfect leftover and also great to take to parties. Everything marinates together with time, so it can be eaten on for days! We accompanied this recipe with homemade Tzatziki sauce and pita bread and it really tied the whole meal together!
Ingredients for Salad
9oz bag of fresh Spinach
1/2 cup cucumber, diced
1/2 cup roma tomatoes, diced
1/4 cup kalamata olives, sliced and pits removed
1 cup orzo pasta
6 oz crumbled feta cheese
Dressing
2 tbsp lemon juice, freshly squeezed
2 tsp dill weed
2 tbsp Extra Virgin Olive Oil *high quality
1 tsp kosher salt
Greek Chicken Marinade
1 pound boneless skinless chicken breasts (about 2 large breasts)
¼ cup olive oil
3 tbsp lemon juice
4-5 cloves garlic, pressed or minced
2 tablespoons dried oregano
1 teaspoon paprika
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
Instructions
Place the chicken pieces in a freezer bag or a bowl and set aside.
Add the lemon juice and olive oil to a medium size bowl. Add the minced garlic, oregano, paprika, kosher salt, and black pepper to the bowl and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
When ready to grill, prepare the grill by lightly oiling the grate with olive oil and set to medium high heat.
Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. Allow the chicken to rest for 5 minutes before slicing and serve atop the salad.
Begin boiling 2 cups water in a saucepan for the orzo pasta. Once boiling, put 1 cup orzo into boiling water and reduce to a simmer. Boil for about 14 minutes or until tender (check your orzo bag for instructions)
For the salad, chop the spinach roughly. Chop cucumber, Roma tomatoes, and kalamata olives. Mix all produce together in large bowl, then toss in the crumbled feta.
In a medium bowl, whisk together lemon juice, dill, olive oil, and kosher salt for dressing. Add to bowl of cut salad ingredients.
Once Orzo is cooked, drain water and place in bowl with salad. Add the dressing. Toss all ingredients until mixed.
Serve in wide bowl and top with grilled chicken slices
Optional- serve with homemade Tzatziki and pita bread!
For Easter Sunday, I made a roast chicken dinner complete with scalloped potatoes, roasted broccoli with lemon, and homemade cornbread. It was just my sweet boyfriend and I at home, maintaining social distancing from our family and friends. It was perfect with just the two of us and our delicious hearty meal. When I think of a warm Sunday dinner, I often think of a roasted meat, green vegetable, potato dish, and bread… a staple meal in the South and perhaps all over the country. We had the honor of cooking this roast chicken for the very first time using Logan’s Grandmother Evelyn’s vintage navy blue speckled roasting dish. She recently passed away, and out of all the things he wanted most… it was that roasting pan. So many meals made with that pan and lots of family memories surrounding it. I was so excited to used such a “lucky dish”, seasoned from many years of kitchen love.
This roast chicken recipe is an adaptation from my turkey recipe, using an herb butter to season it under the skin and on top of the skin, with fresh herbs also being key. It’s simple, moist, and full of savory flavors. This can be made time and time again for any occasion, casual or formal, and everyone will be left feeling full and satisfied.
Herbed Butter
1 stick salted butter, softened
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons garlic, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika
Chicken
One whole chicken, without giblets 4-5#
1 yellow onion, quartered
Instructions
In a mixing bowl with an electric mixer, whip your softened butter with the fresh rosemary, thyme, garlic, salt, pepper, and paprika. Set aside.
Rinse your whole chicken under cold running water. Dry your chicken with a clean dish cloth or paper towels.
Using your fingers, run them underneath the skin, in between the skin and the muscle of the chicken until the skin has separated. Once skin has separated from muscle on the chicken (breasts, thighs, and legs), begin to stuff the underside of the skin with your herbed butter mixture. Use your fingers on the outside of the skin to massage the herbed butter underneath to spread.
Use remaining herbed butter on top of the chicken, no need to be precise, but centered so that when it melts it will melt op top of the breasts.
Stuff the inside cavity of the chicken with the one of the onion quarters.
Use the remaining parts of the onion as a base for the whole chicken to rest on in the roasting pan.
Assure chicken is breast side up, and place uncovered in a 400 degree oven for 1 hour and 15 minutes or until internal temperature is 165 degrees.
Remove from oven, and baste with melted butter and drippings.
Let rest, covered, for 30 minutes before carving and serving.
Gravy
2 tablespoons fat from pan drippings
2 tablespoons all-purpose flour
2 cupschicken broth or milk
4 tablespoons salted butter
Salt and pepper to taste
Gravy From Drippings
Heat fat over medium-high heat. Bring to a simmer and cook until any solid bits in the drippings are well-browned. Add flour and whisk until lightly golden, 30 seconds to 1 minute. Slowly pour in the broth or milk, whisking out any lumps as they form.
Whisk continuously until thickened, 5 to 8 minutes. Add butter. add salt and pepper to taste.
Strain gravy through fine-mesh strainer if desired. Serve and enjoy!
Carrot cake and cheesecake in muffin form?! I think yes! These scrumptious muffins were easy to make and are a very shareable Easter dessert. Make for your family and friends without having to cut slices of a huge, messy, cake. I for one am not a huge fan of icing cakes, so this provided me all the flavors I was looking for without the extra work! These would also go great with a cup of coffee for breakfast… mmm yes, I think this will be a repeat recipe for me!
Happy Easter everyone, stay safe, stay healthy, and stay happy!
Ingredients
For the Muffins
2/3 cup oil
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon orange extract
2 eggs
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup buttermilk
1 cup finely shredded carrots
For the Cheesecake Filling
8 ounces cream cheese, softened
4 Tablespoons sugar
1 teaspoon orange extract
1 Tablespoon flour
1/2 cup diced pecans
Instructions
Preheat the oven to 400 degrees. Spray a 12 count muffin pan and a 6 count muffin pan with nonstick baking spray, you can also use cupcake liners.
Beat the oil, sugars, and extract until combined. Add the eggs and beat again.
Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients into the egg mixture.
Add the buttermilk and shredded carrots and stir until completely combined.
Spoon the batter evenly in the prepared muffin tins.
In a small bowl, mix together the cream cheese, sugar, orange extract, and flour. Spoon the mixture evenly into a plastic sandwich bag and cut one tip off the bag.
Squeeze half the cheesecake mixture evenly into the center of the muffin batter, then add a swirl of cheesecake to the top of the batter.
Sprinkle the pecans around the outside of the muffin batter. Bake for 15-16 minutes.
Remove and let cool in the pan for 2-3 minutes before gently removing them from the pan and placing on a wire rack.
