Appetizers

Tzatziki Sauce

by thetexastable11 Comment on Tzatziki Sauce

Ingredients

  • 10 oz plain Greek yogurt
  • 1/2 cucumber, peeled and cored, diced finely
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon dill
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • 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.
Soup & Salad

Greek Spinach Orzo Salad with Grilled Chicken

by thetexastable11 Comment on Greek Spinach Orzo Salad with Grilled Chicken

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!
Entrees

Herbed Butter Roasted Chicken

by thetexastable1Leave a Comment on Herbed Butter Roasted Chicken

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 cups chicken 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!
Sides

Southern Style Cornbread

by thetexastable1Leave a Comment on Southern Style Cornbread

Ingredients

  • 1-1/4 cup flour
  • 3/4 cup Enriched Corn Meal
  • 1/8 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 1 whole egg, beaten

Instructions

  • Heat oven to 400 degrees. Grease a 8 or 9 inch pan with butter and flour.
  • Combine dry ingredients. Stir in milk, oil and egg, mixing until dry ingredients are moistened.
  • Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
  • Serve warm with salted butter!
Sides

Roasted Broccoli with Lemon

by thetexastable1Leave a Comment on Roasted Broccoli with Lemon

Ingredients

  • 2 heads broccoli, separated into florets
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground peppercorn medley
  • 1/4 teaspoon garlic powder
  • Juice of 1/2 lemon, approx. 1 tablespoon lemon juice

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper, and garlic powder. Spread the broccoli out in an even layer on a baking sheet.
  • Squeeze lemon juice liberally over the broccoli before roasting for a refreshing, tangy finish.
  • Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter.
Sides

Cheesy Garlic Scalloped Potatoes

by thetexastable1Leave a Comment on Cheesy Garlic Scalloped Potatoes

Ingredients

  • 5 lbs Russet potatoes sliced 1/8″ thick
  • 2 cups onions chopped small
  • 6 cloves garlic minced
  • ¼ cup butter (½ stick)
  • ¼ cup flour
  • 1 ½ cups chicken broth
  • 1 ½ cups heavy cream
  • 1 Tbs salt
  • 2 tsp pepper
  • 8 oz sour cream
  • 3 cups cheddar cheese grated, divided
  • 1 cup pepper jack cheese grated
  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with a non stick spray. Set aside.
  2. Peel and thinly slice potatoes, approximately 1/8″ thick. Place in a large bowl until ready to use.
  3. In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.
  4. Sprinkle flour over onion mixture, stir and cook for a couple minutes.
  5. Gently pour chicken broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.
  6. Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
  7. Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.
  8. Repeat layering 2 more times ending with cheddar cheese.
  9. Cover with foil and place in oven. Cook for 1 1/2 – 2 hours.
  10. About 15 – 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.
  11. Remove from oven, let sit for about 15 minutes, then enjoy.
Desserts

Carrot Cheesecake Muffins

by thetexastable12 Comments on Carrot Cheesecake Muffins

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

  1. 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.
  2. Beat the oil, sugars, and extract until combined. Add the eggs and beat again.
  3. Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients into the egg mixture.
  4. Add the buttermilk and shredded carrots and stir until completely combined.
  5. Spoon the batter evenly in the prepared muffin tins.
  6. 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.
  7. 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.
  8. Sprinkle the pecans around the outside of the muffin batter. Bake for 15-16 minutes.
  9. Remove and let cool in the pan for 2-3 minutes before gently removing them from the pan and placing on a wire rack.
Appetizers

Bacon Jalapeño Deviled Eggs

by thetexastable1Leave a Comment on Bacon Jalapeño Deviled Eggs

Deviled eggs are a must at every holiday table, but most especially for EASTER! I came across this recipe and had to try it, a unique twist on a classic… this did not disappoint. The flavors were everything I was hoping for and I will be making them over and over again. Make this for your Easter Sunday lunch and you will never switch back to regular ol’ deviled eggs again!

Ingredients

  • 3-4 slices thick cut bacon, crumbled
  • 6 large eggs
  • 1 whole jalapeño, *roasted & minced (alternatively, 8-10 slices pickled jalapeño)
  • 1 teaspoon yellow mustard
  • 1/4 cup mayonnaise
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 teaspoon cilantro, finely chopped

Instructions

  • Preheat oven to 400*
  • Place 3-4 slices of thick cut bacon on a cooking rack/sheet, and one jalapeño, sliced in half and seeded.
  • Bake bacon and jalapeño for 25 minutes or to your likeness.
  • Place the eggs in a bowl of hot water while you bring 2-3″ of water to a boil in a pot.
  • Reduce heat to medium and after it stops boiling carefully lower eggs into pot with a spoon.
  • Cook for 15 minutes and then place eggs in a bowl of ice water. 
  • Wait ten minutes and then crack eggs on counter.
  • Mince the roasted jalapeño and slice the cooked bacon.
  • Peel eggs and cut in half.
  • Scoop out the egg yolks into a mixing bowl and mash with fork. Add mayonnaise, mustard, jalapeńos, salt and pepper. 
  • Mix until smooth and fill crevice in eggs with mixture, piping if desired.
  • Garnish with paprika, and crumbled bacon.
Cocktails

The Classic Margarita

by thetexastable1Leave a Comment on The Classic Margarita

When I was in Austin a few months back, I had the pleasure of attending this cute little patio bar with the best relaxed vibes called Workhorse. They have a ton of local beers on draft, great appetizers (White Wings-chicken breast pieces in buffalo sauce, jalapeño strip, wrapped in bacon and FRIED, and their bar pretzels tossed in garlic and dill), and the most delicious fresh margarita I’ve ever had. After I chugged my 4th marg, I harassed the bartender what her secret was. She said it is all about the fresh ingredients. Keep it simple. She used fresh squeezed lime juice, agave syrup, Tequila Blanco, and Paula’s Texas Orange Liqueur, shaken with a salted rim. It’s perfect. It’s not too sweet, and delivers the margarita of your dreams. Now that I stole the secret formula *insert Plankton maniacal laughter*, my sweet Logan makes these for me all the time! There’s never a wrong time for a marg in Texas!

Ingredients

  • 1.5 Oz tequila, blanco or reposado
  • 3/4 Oz orange liqueur
  • Juice of one-two key limes depending on how juicy, approx 1 Oz
  • One bar spoon’s worth of agave syrup, approx 1/4 Oz
  • Ice
  • Salt for rim

Add ingredients in cocktail shaker, shake with ice until chilled. Serve in margarita glass with a salted rim. Salud!

Soup & Salad

Poblano Chicken Soup

by thetexastable1Leave a Comment on Poblano Chicken Soup

I love soups because they are easy, make great leftovers, and can be stored in the freezer to thaw out on a night when you don’t feel like cooking. This particular recipe I found on Pinterest but we decided to change it up a bit by omitting some ingredients and adding a few different ones. We loved the blend of poblano, tomatillo, cilantro, and the texture of the cauliflower. This recipe is low-carb, Keto friendly, and tasty for everyone! I topped with Monterey Jack for a little extra deliciousness. You can make this recipe in a crock pot, high 3 hours, low 6 hours, or on the stove on medium simmer for about 1.5 hours, then low for as long as you need to until serving.

Ingredients

  • 3 each tomatillo, quartered and boiled
  • 1 cup yellow onion, diced
  • 3 poblano peppers, chopped
  • 5 cloves garlic, minced
  • 1 cup cauliflower, diced
  • 1.5 pounds chicken breast, large chunks
  • 1/4 cup cilantro, chopped
  • 1 teaspoon cumin
  • 1-2 teaspoons kosher salt
  • 2.5 cups water or chicken broth
  • Monterey Jack cheese, for topping, optional*

Instructions

  • After chopping the tomatillos, add to a pot of boiling water (just enough to cover the tomatillos) for about 15 minutes to boil. Add the remaining chopped ingredients to the pot, 1 cup yellow onion, 3 poblanos, 1 cup cauliflower, 1.5 pounds chicken breast, 1/4 cup cilantro, 1 tsp cumin, 1-2 tsp salt, and 2.5 cup water/chicken broth.
  • Allow pot to get to a rolling boil for about 15 minutes then reduce to a simmer. After chicken breast is cooked, remove with tongs.
  • Using an immersion blender, roughly puree the soup and vegetables.
  • Shred the chicken and put back into the pot until heated through.
  • Serve hot and enjoy!