Tater Tot-cos | Gilmore Girls

It's coffee klatch Wednesday! Sorry I missed a couple of weeks, but life threw me a couple of curve balls recently. So, let's talk A Year in the Life. Although I've watched all four episodes a couple of times, I'm only going to discuss one episode at a time. Here we go!

Enchiladas de Camote (Sweet Potato Enchiladas) Book Tour

While I love cookbooks in general, there are two types that I consider my favorites—the "personal" kind, aka the kind that tell stories behind the food, share memories, personal photographs and history and the "technical" kind, aka the kind that go deeper into the what, how and why of the ingredients, methods, and recipes techniques. Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn is one of the latter.

I'm happy to be hosting today's blog tour stop for this beautiful cookbook. Large and filled with tons of recipes and ideas for authentic enchiladas, this book is a welcome addition to the Mexican food afficionado and the home cook who likes to delve a little deeper and familiarize themselves with authentic ingredients and techniques from another culture.

Shredded Beef Wet Burritos

I'm pretty thrilled that for today's edition of Sunday Supper, the movement has partnered with The Beef Checkoff to share 20 different recipe highlighting the versatility of beef. And versatile, it is. The hardest part of working with beef was narrowing down what I wanted to make! I do love a good steak - filet mignon, NY Strip, T-bone. But I don't eat them all that often, mainly because they run on the higher end of the pricing scale. But that's good, it keeps them "special", and reminds me to savor each bite. Plus, you don't  have to do much to them besides cook them properly, and maybe serve a good Bearnaise or compound butter alongside them.

I also favor fattier, unctuous cuts like oxtail or short ribs. There's just something about the way they melt in your mouth. And then there's ground beef, I mean, who doesn't love a juicy burger? Or a super-sloppy sloppy joe?

But two cuts of beef that I find myself buying quite often are a but less expensive, skirt steak or chuck (roast or steak). I marinate tenderized skirt steak in lime juice, garlic, and salt before giving it some crispy edges on the grill, and slapping it into a tortilla. If you ever hear my kids say they want "chewy steak", this is the one they're talking about.

Queso Flameado w/ Shrimp & Salsa Ranchera {she made, ella hace}

It's that time again!  Time for me to hang out in the kitchen with one of my favorite amigas, Leslie for she made, ella hace!  This month has flown by so quickly, but we didn't want it to pass us by completely.  Our theme for this month is shrimp.

When I told mi esposo what I was making today, he laughed so hard that tears were threatening to burst from the corners of his eyes.  Ummmm....

I was all like: "What!?"

Him, between fits:  "In Mexico, we call this {sticking his butt out and making a forceful whooshing sound} flameado!"

Me: "Nuh-uh!  Bwaa haaa haaa haaa!"

He told me more.  We laughed harder.  We are twelve-year olds.

And then I got back to the matter at hand, which was melting cheese, piling a steaming mound of salsa-bathed shrimp in the center of it, and subsequently lighting it on fire.  It was ridiculous.  I mean, come on.  A skillet full of bubbly, melty cheese that I can spoon onto a warm tortilla.  Shrimp in a spicy bath of charred veggies that pops between my teeth releasing an explosion of smoky delight.  Oh, and there's tequila involved.

It doesn't get much better than that.

Well, maybe Leslie's Tequila-Lime Shrimp Tacos.  I say one for brunch... and one for lupper.

Queso Flameado w/ Shrimp & Salsa Ranchera

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake broil appetizer cheese vegetarian cheese chiles shrimp tomatoes Super Bowl tailgating American

Ingredients (serves 4)

for the Salsa Ranchera:

• 2 jalapeños, stemmed
• 3 fat cloves garlic, peeled
• 1 small yellow onion, peeled & quartered
• 1 (14.5 oz) can fire-roasted, diced tomatoes w/ their juices
• 1/2 tsp. ground cumin
• 1/2 tsp. smoked sea salt
• small handful cilantro

for the shrimp and marinade:

• 1 lb. shrimp, peeled & deveined
• 2 tsp. olive oil
• 2 tsp. freshly squeezed lime juice
• 1/4 tsp. smoked sea salt
• 1/4 tsp. freshly ground pepper
• 1 fat clove garlic, minced

for the queso flameado:

• 16 oz. Monterey Jack cheese, shredded
• 1 Tbs. Casa Noble Tequila (or another good tequila)

to serve:

• warm tortillas (corn or flour)

Instructions

make the salsa:

Preheat your broiler and set a sheet of foil under it. Set the jalapeños, garlic, and onion on the foil and broil until charred, turning to get all sides, 8-10 minutes. You may need to pull the garlic cloves out earlier, you don't want them to burn. Place the charred veggies into the jar of a blender along with the rest of the salsa ingredients. Pulse to combine; salsa will be somewhat chunky...more like, textured...not completely smooth. Set aside.

for the queso and shrimp:

Preheat the oven to 350° F.

Place the shrimp in a small bowl or baggie along with all of the marinade ingredients. Set aside for 15 minutes or so.

Spray an 8-inch cast-iron skillet (or casserole dish that is about the same size) with cooking spray. Set the shredded cheese in the skillet - it will be a big heap, that's okay. Slide into preheated oven for 15 minutes, or until melted and bubbling around the edges.

While the cheese is melting, heat a medium skillet over medium-high heat and pour the shrimp (garlic and liquid and all) into the hot skillet. Saute until pink and cooked through, 2-3 minutes. Add the reserved salsa and cook until heated through, another minute or two.

Remove the cheese from the oven and pour the shrimp and salsa mixture directly onto the center of the cheese.

Pour the tequila around the outside onto the exposed cheese and very carefully light with a long match. The alcohol will burn off in the fire...and it makes quite a show, so make sure there's people around to see it!

Serve immediately by spooning it into warm tortillas.

notes:

You can make this without flaming the tequila at the end, if you choose... either leave it out completely or stir it into the shrimp with the salsa.

inspired by and adapted from Homesick Texan

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What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

Join us for a Mexican Inspired Fiesta with #SundaySupper

This coming Sunday (September 16th) is Día de Independencia, or Mexican Independence Day.  Now, I don't need any excuse to make some tasty Mexican vittles...because I can find a reason around any corner.

But what's even better than eating some tasty Mexican and Mexican-inspired cuisine?  Going to a fiesta and sampling all sorts of delicious comida (food)!  In Mexico, parties last for at least two days and nights, so it's about time to get started.

I'm honored to be hosting #SundaySupper this week and what better way to celebrate than to have a Mexican Fiesta jam-packed full of good food and drink?  I can't think of one.

Join us around the family table this week for our #SundaySupper Mexican Fiesta - this is a party that you won't want to miss.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

• Chicken Tortilla Soup - The Girl in the Little Red Kitchen  
• Mexican Paint Soup - Crispy Bits & Burnt Ends  
• Jalapeño Popper Dip - Chocolate Moosey
• Vegan Tortilla Soup - Galactosemia in PDX
• Texas Caviar - Ruffles and Truffles
• Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama's Blissful Bites
• Mexican 7 Layer Dip & Chips - The Daily Dish Recipes 
• Stoplight Salsa Reisipe - Family Foodie
• Tortilla Soup with Roasted Vegetables - Diabetic Foodie
• Mini Taco Salads - Big Bear's Wife

La Comida (the food)

• Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) - The Hand That Rocks the Ladle 
• Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper - Cooking Underwriter  
• Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa - Chattering Kitchen  
• Carnitas - My Catholic Kitchen  
• Tamale Pie - Noshing with the Nolands  
• Eggs Motuleños - The Meltaways
• Grilled Fish Tacos with Black Bean and Corn Salsa - Small Wallet Big Appetite
• Carne Asada - Magnolia Days
• Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
• Puerco Pibil - All Roads Lead to the Kitchen
• BLT Quesadillas with Avocado Mayo - Cindy's Recipes and Writings  
• Chile Rellenos with Roasted Tomato Sauce - Bobbi's Kozy Kitchen 
• Tamales with Green Chili Sauce - Dinners, Dishes, and Desserts
• Beef and Vegetable Enchiladas - Hezzi D's Books and Cooks
• Chicken Con Queso - Momma's Meals
• Baked Flautas - Home Cooking Memories
• Chunky Aztec Chocolate Granola - What Smells So Good? 
• Street Tacos Al Pastor - Sustainable Dad
• Shrimp Tacos - Pippi's in the Kitchen Again 
• Chile Relleno with Ranchero Sauce - The Little Ferraro Kitchen 
• Zippy Chipotle Shrimp & Mango Tostadas - Sue's Nutrition Buzz 
• Pork Tacos - Tora's Real Food
• Stuffed Sopapillas - Juanita's Cocina
• Chicken Fajitas - Cravings of a Lunatic
• Blue Crab Tacos - Pescetarian Journal
• Huevos Rancheros - Comfy Cuisine

Postres (desserts)

• Chocolate Cinnamon Flan - Vintage Kitchen Notes  
• Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper - In the Kitchen with KP
• Chilli Chocolate Truffles - Happy Baking Days
• Horchata Ice Cream & Churro Brownies - Kwistin's Favorites
• Strawberry Empanadas - In the Kitchen with Audrey and Maureen 
• Plantain Fritters - From Fast Food to Fresh Food
• Fried Cinnamon Sugar Tortillas - The Watering Mouth

Bebidas (beverages)

• Beer Margaritas - That Skinny Chick can bake 
• Hatch Chile Margarita - Shockingly Delicious
• Skinny & Spicy Watermelon Margaritas - I Run for Wine
• Refreshing Kiwi Lime Margarita - Mama Mommy Mom
• Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Mexican (& Mexican-inspired) Breakfasts {#blogbreakfastclub roundup}

So you say it's breakfast time?  And you are in the mood for a little Mexican food?  Or maybe just something along those lines?  Well, look no further!  Last month I had the pleasure of hosting Breakfast Club, an event created by Helen of Fuss Free Flavours .  As the host, I was able to pick the theme, and since I'm almost ALWAYS craving them, you can bet that Mexican (& Mexican-inspired) breakfasts were my choice for the month.

So to inspire you to head into the kitchen with a little south-of-the-border flair, I bring you all of the mouthwatering recipes submitted this month.

First up, Karen from Karen's Kitchen Stories combined tortillas, eggs, poblanos, chorizo, cheese and so much more to make this mouthwatering Mexican Breakfast Casserole.  Seriously, just looking at it makes my mouth water.  I'll be making it sooner rather than later.

And then Jessica from Tejana Made decided to tickle a craving that I have had for at least two or three months with her absolutely amazing looking Machacado con Huevo.  I should probably tell you that I made it the very next morning.  And I couldn't be bothered to take pictures because I needed it my belly.  Next time.

Now we have two more of my favorite things to start the day with from Katie at Mexican Wildflower.  She brought (my all-time fave) Chilaquiles and Huevos Divociados.  I'm not sure what she's trying to do to me, but salsa-softened tortillas and eggs smothered in two types of salsa really gets me excited.  Just sayin'.

For my first submission this month, I decided to try yet another dish from a book that I currently can't get enough of.  Roasted poblanos and mushrooms topped with a golden yolk and ooey-gooey cheese...oh yeah.   I (Heather from girlichef) just had to bring these Poblano & Mushroom Baked Eggs.  It won't be my last time making them.

So.  Sunnyside up or scrambled?  What's that you say...both!?  Yeah, me too.  But no matter which version you choose, it's guaranteed to be tasty if you spice it up with a little Mexican flair and serve it inside of bright, beautiful pepper rings atop a bed of spiced onion like Karen from Lavender and Lovage did with her Mexican Breakfast Eggs - Two Ways!

Does anyone else wish that they could wake up to a cast-iron skillet filled with golden chunks of potato and the seductive heat of hatch chiles?  Come on, I know it's not just me.  I know Vianney from Sweet Life would share her Hatch Chile Breakfast Potatoes if I asked nicely.  And Vianney - one egg, over-easy and salsa, por favor!

Sometimes, you wake up with a sweet tooth.  Well, sometimes I wake up with a sweet tooth.  And I'm guessing that this delectable Mexican Chocolate French Toast from Chica Chocolatina would cradle that sweet tooth like a baby and make it feel loved.  Who doesn't want to start their day with a little chocolate and cinnamon now and then?

Katie from Mexican Wildflower is back (as if her other dishes didn't make me hungry enough) and this time she shared a protein-packed way to start the day with her Refried Black Beans.  We often start our day with a side of beans in my house...and I think a scoop of these would put a smile on my family's faces.

Another way that I love to start any day is with a plate of Migas.  Well, Claire from Chez Cayenne brought a beautiful plate of Tofu Migas to the table this month...and I just KNOW that I NEED to try them for myself.   What an awesome recipe to have in your arsenal for your vegan friends and family...or just when the mood strikes!

Let's bring this utterly fabulous Mexican (& Mexican-inspired) breakfast buffet to a close with another personal favorite (and a quickie) from my (Heather from girlichef) kitchen, Huevos Rancheros.  Tortillas, eggs, your favorite salsa, and some queso fresco.  That's pretty much my idea of happiness.

Muchas gracias to all of the amazing ladies that helped fill up my breakfast table during the month of August with their amazing dishes.  All that's left to do now is fill up my plate!

For more information on the Breakfast Club and future installments, please visit Helen at Fuss Free Flavours.

Chicken Enchiladas in Creamy Avocado Sauce {Avocados from Mexico}

Okay.  I know that there are a ton of avocado lover's out there.  And I am definitely a card-carrying member of that group!  That's why, when the gang over at Avocados from Mexico launched a new recipe section on their site entitled Recipes from Avocado Lovers, I high tailed it over to check it out.

It's an avocado lover's dream.  Not only are there tasty recipes and meal ideas built around the beautiful avocado, but you can also download ringtones, wallpapers, and other fun avocado goodies.

While my favorite avocado preparations are the simplest... guacamole, sliced and strategically placed in a BLT, adorning tacos, tostadas, and salads...I always love finding unexpected used for them.  Use them to moisten a quick bread.  Combine them with chocolate to make a delectable cake.  Creamy them with sweetened condensed milk for a paleta that will keep you cool in the heat.

Today, I decided that I wanted to blend them into a creamy sauce alongside tangy tomatillos, earthy chile peppers, and cool Mexican crema.  What better vehicle for that sauce than a family favorite, enchiladas!?  These turned out rich, earthy, and laden with the flavor of avocado - a real treat for any avocado lover.

Chicken Enchiladas in Creamy Avocado Sauce

by Heather Schmitt-González

Prep Time: 30-45 minutes

Cook Time: 20 minutes

Keywords: bake entree avocado chicken chiles tomatillos American Southwest

Ingredients (serves 8-12)

• ~1¼ lbs. tomatillos, husked & rinsed
• 1 Poblano
• 1 jalapeño, stemmed
• 2 fat cloves garlic, unpeeled
• ½ small onion, cut in half
• ~½ tsp. salt
• 2 c. chicken stock or water
• 1 large avocado, peeled & pitted
• ½ c. crema or sour cream
• 4 c. cooked, shredded chicken thighs (or breast or a mix)
• 24 corn tortillas (or small flour tortillas)
• 8 oz. shredded Monterey Jack cheese

to garnish:

• thinly sliced onion
• chopped cilantro
• cubed avocado
• salsa verde

Instructions

Preheat broiler. Lay tomatillos, poblano, jalapeño, garlic, and onion out on a broiler pan lined with foil. Slide under preheated broiler until charred and blistered in spots, removing things to a bowl as they are done.

Peel the skin, stem, and seeds from the poblano when cool enough to handle. Peel the garlic cloves. Add everything to the jar of a blender and add salt. Puree until smooth. Strain through a fine mesh strainer and return to rinsed blender jar.

Add chicken stock, avocado, and crema to the blender jar and puree again until you have a smooth sauce. Pour into a microwave proof bowl. Place in microwave (or you can do this on the stove top) and heat for a few minutes until warm.

Preheat oven to 350° F. Spray both sides of the tortillas with pan spray (or brush lightly with oil) and shingle them on a baking sheet. Place in the oven until warm and pliable, ~3 minutes. Remove from oven and drape with a clean kitchen towel to keep warm. Mix ~1½ cup of the heated sauce with the shredded chicken.

Ladle ~½ cup sauce into the bottom of two 9" x 13" pans and spread around. Working quickly, lay a tortilla in front of you and spoon some of the chicken mixture on top. Roll up tightly and place, seam side down, into the pan. Repeat until all of the tortillas and chicken are used up, placing ~12 enchiladas in each pan. Divide the remaining sauce between the pans, pouring it over the top of the enchiladas. Divide cheese amongst pans, sprinkling over the top of everything.

Slide into preheated oven and bake for ~20 minutes, or until cheese is melted and sauce is bubbling around the edges.

Serve immediately with any or all of the garnish you desire.

notes:

*4 cups cooked chicken comes from approx. 2 lbs. raw chicken. If you need to cook it, place raw chicken along with a quartered onion, a few smashed garlic cloves, some sprigs of fresh herbs (or a few pinches of dried) such as thyme, oregano, cilantro, or parsley, plus some salt and pepper and cover with water by about an inch. Bring to a boil, then reduce to a lazy bubble for ~15-20 minutes or until cooked through. Let cool a bit in the broth until you're able to handle it. Shred using your hands or two forks.

Prepare these just before you're ready to eat and have everything ready to go as the tortillas become very soft in the sauce after cooking and begin to fall apart. They'll still be tasty, but you'll have more of a tortilla casserole than enchiladas if they sit for too long.

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What are your favorite recipes using Avocados from Mexico?  Want to share them with other avocado lovers?  Submit a recipe to the Recipes From Avocado Lovers website from Avocados From Mexico.  Or go on over to browse the recipes that have been added by others...maybe you'll find something that you NEED to eat for dinner tonight!

*This sponsorship is brought to you by Recipes from Avocados From Mexico who I have partnered with for this promotion.

Frito Pie ...and the makings of a Chilito!

The term "pie" is used loosely here.  If I were to name this dish, I'd probably dub it: Frichos (Frito Nachos).  The deep, earthy, bold flavors of the Southwest on a plate.  Chipotle chile powder, cayenne pepper, and hot smoked paprika lend particularly spicy notes and undertones to the seasoned ground beef.   Scooped up with thick, salty corn chips...with a cloud of cooling sour cream perched atop with the smattering of other tasty toppings...it's about as comfort-food as it gets.

I happened to make this a few days ago when the ground (and subsequently my outdoor table) was still wet.  But now, when cautiously squinting out the window at a ten-inch wall of blinding bright snow almost causes you to shiver sympathetically with the barren trees, would be a fabulous time for another warming plateful of Frichos.  I mean Frito Pie.  And since corn chips disappear as quickly around here as tortilla chips, I had to find a different application for that extra picoso meat leftover in the fridge. 

 Now, I'm going to dare voice two words that will either cause your belly to grumble or your body to shudder. Taco Bell.  Should I say it again?  Taco Bell.  I'm going to go ahead and admit that I like it.  Hey, I grew up with it.  During lunch in high school, we used to race over to TB...order...shove it down as quickly as you can (high school lunch-syndrome)...and get back before the bell rang.  I don't eat it that often anymore, but about once every six months or so, I get the craving.  Inevitably I order a bean burrito w/ sour cream plus one other thing.  Everybody I know has a favorite.  My sister's was a Chilito (Chili Cheese Burrito)...which I don't think they even make anymore.  However, I called her up excitedly yesterday after I magically and unexpectedly made one  at home.  Using the meat that I had left from the Frichos.  Basically, take a large flour tortilla.  Put a line of this meat down the center.  Top that with shredded sharp cheddar cheese.  Microwave until hot.  And roll it up into a burrito.  Add sour cream, if you're like me (though that's not original to a Chilito).  Taste and be amazed.  I swear, it tastes JUST like it.  Exactly!

---------------------------------

Frito Pie

by Heather Schmitt-González adapted from Saveur no.144

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Keywords: entree beef Southwest

Ingredients (serves 6)

• 2½ lb. ground beef
• 3 Tbs. olive oil
• 1 medium onion, chopped
• 6 garlic cloves, minced
• salt, to taste
• 2 Tbs. ground cumin
• 2 Tbs. chipotle chile powder
• 1 Tbs. dried oregano
• 2 Tbs. freshly ground black pepper
• 1¼ Tbs. garlic powder
• 1 Tbs. smoked paprika
• 1½ tsp. cayenne pepper
• 2 bay leaves
• 3 c. whole, peeled tomatoes in juice, pureed
• 1½ c. water

to serve:

• ~14 oz. Fritos (or other corn chips)
• Cheddar-Jack cheese, shredded
• sour cream
• pickled jalapenos, sliced
• scallions, sliced
• cilantro

Instructions

Brown beef in a large saucepan over medium-high heat, stirring to break up clumps, until done, ~10 minutes. Drain fat.

Heat oil in the same pan and add onions. Cook, stirring occasionally, until they start to caramelize, ~15 minutes.

Add garlic and a big pinch of salt and cook for another 5 minutes or so, still stirring. Add all of the spices to the pan and cook, stirring, for another minute or so.

Add beef back to pan along with the tomatoes and water. Bring to a boil, then reduce heat to medium-low and continue to cook, stirring occasionally, until thick and deep red in color, ~45 minutes. Remove bay leaves. Taste and add salt, if needed.

To serve, divide chips into piles on plates. Top with a couple of scoops of the meat. Add as much sour cream and cheese to each plate as you'd like. Scatter with jalapenos, scallions, and cilantro. Enjoy!

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cookbook review: The Homesick Texan by Lisa Fain {The Homesick Texan Cookbook Spotlight & Cook-Off}

The Homesick Texan Cookbook

Author:  Lisa Fain

Publisher:  Hyperion

Hard Cover: 358 Pages

Photos: YES

Chapters/Sections:  The Larder: A Homesick Tean's Pantry, Pickles and Preserves, Salsas, Sauces, and Gravies, Morning Food, Appetizers, Chilis, Soups, and Stews, Tex-Mex Classics, Beef, Pork, and Fowl, Seafood, Sides, hot and cold, Breads, Sweets

Fun Features: This book begins with a fantastic introduction in which it feels as if Fain welcomes you into the state of Texas, wraps you in a blanket, tells you an inspiring story, and then sends you running straight for the kitchen.

(a few of the many) Recipes Destined for my Kitchen:  Strawberry Guajillo Jam, Chipotle and Bacon Cream Gravy, Chorizo Empanadas, Green Chorizo, Smoky Tortilla Soup, West Texas Stacked Enchiladas, Fried Chicken Livers, Ancho Cream Corn, Chorizo Asadero Bread, Kolaches, Apple Cheese Scones w/ Jalapeños, Apple Fried Pies, Mexican Coffee Ice Cream w/ Ancho Chile Fudge Sauce

My Thoughts/Review: Well, if I'm being honest {channeling my inner Simon Cowell}, I have a huge crush on this book!  Like I said earlier, from the moment I sat down and read the introduction, I knew this book was special.  Fain's wonderful storytelling continues throughout the book and is welcomely deposited in front of each recipe.  Fain says "This book aims to enhance this passion and interaction with a collection of stories and over 125 versatile recipes that highlight the state's rich food traditions, appropriate for both Texans and non-Texans alike."  It's true.  I've never even set foot in Texas, and the food left me feeling homesick.  From one of my favorites, Tex-Mex to the classic comfort food of the South, I don't think that there's anything I don't want to make in this book.  After a while, it became clear that my little strips of paper were futile.  Listed below are all of the dishes I've tried from this book thus far.  I found myself swooning over each and every meal...loving it more (at the time) than the last.  The Homesick Texan Cookbook has moseyed right in and taken up residence on my working bookshelf (that's the one that is right in the kitchen next to my computer).  If you don't have this book already, I recommend you RUN to the nearest bookstore...or click on the link below (that's much simpler) and buy your very own copy to love.  NOW!

Recipes I have already tried:

Pork Tacos, Dallas Gas Station Style

Austin-Style Black Beans

Poblano Macaroni and Cheese

Sopapillas

Pasilla Garlic Shrimp

Breakfast Rellenos

Fried Catfish & Hushpuppies

about the author:  (from Hyperion) When Lisa Fain, a seventh-generation Texan, moved to New York City, she missed the big sky, the bluebonnets in spring, Friday night football, and her family’s farm. But most of all, she missed the foods she’d grown up with.

After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from warm bowls of chile con queso to big pots of fiery chili made without beans, Fain re-created the wonderful tastes of Texas she’d always enjoyed at potlucks, church suppers, and backyard barbecues back home.  In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike.

For more with Lisa, please check out my interview, 5 Questions with Lisa Fain!

*I received a free copy of this book to review from the publisher.  All thoughts and opinions stated in this post are 100% mine.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted (right here!) at girlichef*

I am also sharing this post with: