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HOMESICK TEXAN
Homesick Texan is a home cooking blog by seventh-generation Texan Lisa Fain dedicated to celebrating Texan home cooking through stories andrecipes.
RECIPE INDEX
Get exclusive recipes! If you enjoy reading and cooking from Homesick Texan, please consider supporting the site with a paid subscription. With your subscription you’ll STRAWBERRY SHEET CAKE I was disappointed, too, when I began searching for strawberry cake recipes and found that almost all of them used strawberry jello. I don't know exactly what the jello adds to the whole thing, besides the color (and perhaps a bit of texture, but the one I tried last year that was made with jello didn't have a markedly different texture than other cakes I've made). CLASSIC PIMENTO CHEESE RECIPE Of course, the best funerals are always an opportunity to honor the life, rather than grieve the death. And speaking of celebrating a life, we lost a great woman this week, the feisty columnist Molly Ivins.. No matter if you sided with her views or not, everyone canCLASSIC FRITO SALAD
When I was growing up, my mom served a dish she called bean salad. It was made up of pinto beans, along with lettuce, tomatoes, cheese, avocado, and crushed tortilla chips.She dressed it in a tangy red wine vinaigrette. As a child, I complained about bean salad night, but as an adult, I find myself turning to this combination often, as it’s tasty, healthy, and quick to prepare. KING RANCH CHICKEN CASSEROLE Season the chicken with 2 teaspoons of the lime juice, 2 teaspoons of the ancho chile powder, and a generous dash of salt and pepper. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. STRAWBERRY SPOON BREAD Preheat the oven to 350°F and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil. SPICY BUTTERMILK ONION RINGS These spicy buttermilk onion rings are a classic accompaniment to a juicy burger. A Texas classic, these O-rings are made with Texas 1015 sweet onions and a dash of chipotle chile powder is added to the batter for an extra kick. LUBY’S LIVER AND ONIONS I grew up in a frugal household. After witnessing Houston’s boom and bust in the 70’s, my parents were classic penny pinchers—they clipped coupons, insisted I bring my lunch to school, chose the library over a bookstore for fresh books, flew Southwest Airlines, championed the benefits of a free education and encouraged me to earn and save my own money. SHRIMP AND AVOCADO SALAD WITH REMOULADE DRESSING To assemble the salad, in a large mixing bowl, toss the cooked shrimp with the lettuce, celery, and avocado. You can either serve the salad dressed by adding the remoulade to the mixing bowl and tossing, or you can evenly divide the salad onto 4 plates orHOMESICK TEXAN
Homesick Texan is a home cooking blog by seventh-generation Texan Lisa Fain dedicated to celebrating Texan home cooking through stories andrecipes.
RECIPE INDEX
Get exclusive recipes! If you enjoy reading and cooking from Homesick Texan, please consider supporting the site with a paid subscription. With your subscription you’ll STRAWBERRY SHEET CAKE I was disappointed, too, when I began searching for strawberry cake recipes and found that almost all of them used strawberry jello. I don't know exactly what the jello adds to the whole thing, besides the color (and perhaps a bit of texture, but the one I tried last year that was made with jello didn't have a markedly different texture than other cakes I've made). CLASSIC PIMENTO CHEESE RECIPE Of course, the best funerals are always an opportunity to honor the life, rather than grieve the death. And speaking of celebrating a life, we lost a great woman this week, the feisty columnist Molly Ivins.. No matter if you sided with her views or not, everyone canCLASSIC FRITO SALAD
When I was growing up, my mom served a dish she called bean salad. It was made up of pinto beans, along with lettuce, tomatoes, cheese, avocado, and crushed tortilla chips.She dressed it in a tangy red wine vinaigrette. As a child, I complained about bean salad night, but as an adult, I find myself turning to this combination often, as it’s tasty, healthy, and quick to prepare. KING RANCH CHICKEN CASSEROLE Season the chicken with 2 teaspoons of the lime juice, 2 teaspoons of the ancho chile powder, and a generous dash of salt and pepper. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. STRAWBERRY SPOON BREAD Preheat the oven to 350°F and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil. SPICY BUTTERMILK ONION RINGS These spicy buttermilk onion rings are a classic accompaniment to a juicy burger. A Texas classic, these O-rings are made with Texas 1015 sweet onions and a dash of chipotle chile powder is added to the batter for an extra kick. LUBY’S LIVER AND ONIONS I grew up in a frugal household. After witnessing Houston’s boom and bust in the 70’s, my parents were classic penny pinchers—they clipped coupons, insisted I bring my lunch to school, chose the library over a bookstore for fresh books, flew Southwest Airlines, championed the benefits of a free education and encouraged me to earn and save my own money. SHRIMP AND AVOCADO SALAD WITH REMOULADE DRESSING To assemble the salad, in a large mixing bowl, toss the cooked shrimp with the lettuce, celery, and avocado. You can either serve the salad dressed by adding the remoulade to the mixing bowl and tossing, or you can evenly divide the salad onto 4 plates orBRISKET JAM
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about this curiously named concoction, as it was spotted at barbecue spots in Texas, I imagined something that was smoky, savory,and sweet.
DEWBERRY SHERBET
Place the berries and sugar into a blender. Allow to sit for 20 minutes to release any juices, then blend on high until pureed. KING RANCH BEAN CASSEROLE In a large cast-iron skillet, melt the butter on medium-low heat. Add the onions and jalapeño and while occasionally stirring, cook until softened and fragrant, about 5 minutes. CLASSIC CRISPY TACOS If you think of iconic American tacos, the crispy taco what most often comes to mind. This style, which also goes by the name of hard-shell tacos or crunchy tacos, is defined by the corn tortilla fried into a U shape, then stuffed with meat, lettuce, tomatoes, and cheese. KING RANCH CHICKEN CASSEROLE Season the chicken with 2 teaspoons of the lime juice, 2 teaspoons of the ancho chile powder, and a generous dash of salt and pepper. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.JALAPEÑO COLESLAW
The room was silent. Barbecue expert and writer Lolis Eric Elie, author of Smokestack Lightening, had just been asked what he thought about New York City barbecue.He paused for a little too long and then said, “Well, to give the city its due, the sides are much better in GOCHUJANG-GLAZED RIBS Gochujang-glazed ribs are made with a fermented Korean red-chile paste, which gives these ribs a welcome spicy, sweet, and tangy flavor. The sauce is SPICY BUTTERMILK ONION RINGS These spicy buttermilk onion rings are a classic accompaniment to a juicy burger. A Texas classic, these O-rings are made with Texas 1015 sweet onions and a dash of chipotle chile powder is added to the batter for an extra kick. SHRIMP AND AVOCADO SALAD WITH REMOULADE DRESSING To assemble the salad, in a large mixing bowl, toss the cooked shrimp with the lettuce, celery, and avocado. You can either serve the salad dressed by adding the remoulade to the mixing bowl and tossing, or you can evenly divide the salad onto 4 plates or LUBY’S LIVER AND ONIONS I grew up in a frugal household. After witnessing Houston’s boom and bust in the 70’s, my parents were classic penny pinchers—they clipped coupons, insisted I bring my lunch to school, chose the library over a bookstore for fresh books, flew Southwest Airlines, championed the benefits of a free education and encouraged me to earn and save my own money.HOMESICK TEXAN
Homesick Texan is a home cooking blog by seventh-generation Texan Lisa Fain dedicated to celebrating Texan home cooking through stories andrecipes.
CORN AND POBLANO ENCHILADAS 21 hours ago · Lisa Fain is a James Beard award-winning writer who loves to cook. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State.BRISKET JAM
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about this curiously named concoction, as it was spotted at barbecue spots in Texas, I imagined something that was smoky, savory,and sweet.
STRAWBERRY SHEET CAKE Sift the sugar and flour together in a bowl. Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries. Pour batter into greased 9×13 inch pan and bake for 20-25 minutes.DEWBERRY SHERBET
Instructions. Place the berries and sugar into a blender. Allow to sit for 20 minutes to release any juices, then blend on high until pureed. Into a bowl, press the puree through a finely meshed colander or strainer to get rid of the seeds. Stir into the strained puree the kefir, cream, vanilla, cinnamon, lime juice, and salt.CLASSIC FRITO SALAD
To make the salad, toss the iceberg, tomatoes, jalapeños, olives, red onion, beans, cheese, avocado, and chips together until well combined. Serve the salad with the dressing on the side. If you're taking this to a potluck, add the avocados and Fritos just before serving so they remain fresh. Aleixisfromtexas. May 29, 2020. SOUTH TEXAS BARBACOA Instructions. If using an oven, preheat to 350°F. Stir together the salt, black pepper, smoked paprika, garlic, and cayenne. Generously season the meat and then if using an oven, wrap tightly in banana leaves or foil. Place the wrapped meat on a sheet pan and bake for 5hours.
STRAWBERRY SPOON BREAD Preheat the oven to 350°F and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil. Turn off the heat and stir in the remaining milk and butter. Once the butter has melted, stir in the eggs, baking powder, salt and remaining sugar. HOMEMADE CHILI POWDER Homemade chile powder, the foundation of Tex-Mex that’s so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including salsa, eggs, beans, steaks, queso, tacos, enchilada gravy and, of course, chili. I’ve said this before, homemade chile powder is far superior to any store-bought brand, and it’s not that difficult to make. PICKLED JALAPEÑO DEVILED EGGS Scoop the yolks out from the eggs into a bowl and mash until smooth. Stir in the mayonnaise, pickled jalapeño juice, chopped pickled jalapeños, celery salt, cumin, garlic powder, and cayenne. Adjust seasonings, also adding more pickle juice or mayonnaise if needed. Add salt to taste. Scoop or pipe mixture into halved eggs and top eachwith a
HOMESICK TEXAN
Homesick Texan is a home cooking blog by seventh-generation Texan Lisa Fain dedicated to celebrating Texan home cooking through stories andrecipes.
CORN AND POBLANO ENCHILADAS 21 hours ago · Lisa Fain is a James Beard award-winning writer who loves to cook. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State.BRISKET JAM
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about this curiously named concoction, as it was spotted at barbecue spots in Texas, I imagined something that was smoky, savory,and sweet.
STRAWBERRY SHEET CAKE Sift the sugar and flour together in a bowl. Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries. Pour batter into greased 9×13 inch pan and bake for 20-25 minutes.DEWBERRY SHERBET
Instructions. Place the berries and sugar into a blender. Allow to sit for 20 minutes to release any juices, then blend on high until pureed. Into a bowl, press the puree through a finely meshed colander or strainer to get rid of the seeds. Stir into the strained puree the kefir, cream, vanilla, cinnamon, lime juice, and salt.CLASSIC FRITO SALAD
To make the salad, toss the iceberg, tomatoes, jalapeños, olives, red onion, beans, cheese, avocado, and chips together until well combined. Serve the salad with the dressing on the side. If you're taking this to a potluck, add the avocados and Fritos just before serving so they remain fresh. Aleixisfromtexas. May 29, 2020. SOUTH TEXAS BARBACOA Instructions. If using an oven, preheat to 350°F. Stir together the salt, black pepper, smoked paprika, garlic, and cayenne. Generously season the meat and then if using an oven, wrap tightly in banana leaves or foil. Place the wrapped meat on a sheet pan and bake for 5hours.
STRAWBERRY SPOON BREAD Preheat the oven to 350°F and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil. Turn off the heat and stir in the remaining milk and butter. Once the butter has melted, stir in the eggs, baking powder, salt and remaining sugar. HOMEMADE CHILI POWDER Homemade chile powder, the foundation of Tex-Mex that’s so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including salsa, eggs, beans, steaks, queso, tacos, enchilada gravy and, of course, chili. I’ve said this before, homemade chile powder is far superior to any store-bought brand, and it’s not that difficult to make. PICKLED JALAPEÑO DEVILED EGGS Scoop the yolks out from the eggs into a bowl and mash until smooth. Stir in the mayonnaise, pickled jalapeño juice, chopped pickled jalapeños, celery salt, cumin, garlic powder, and cayenne. Adjust seasonings, also adding more pickle juice or mayonnaise if needed. Add salt to taste. Scoop or pipe mixture into halved eggs and top eachwith a
RECIPE INDEX
Red chile cheese enchiladas. Red hot chile wings. Ribs with Sam Houston’s barbecue sauce. Roast chicken with bacon, tomatoes, and green chiles Roasted chipotle chicken. Roast lamb with jalapeño yogurt sauce. Saag paneer enchiladas. Salsa tatemada.BRISKET JAM
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about this curiously named concoction, as it was spotted at barbecue spots in Texas, I imagined something that was smoky, savory,and sweet.
CLASSIC CRISPY TACOS If you think of iconic American tacos, the crispy taco what most often comes to mind. This style, which also goes by the name of hard-shell tacos or crunchy tacos, is defined by the corn tortilla fried into a U shape, then stuffed with meat, lettuce, tomatoes, and cheese. JALAPEÑO-CHEDDAR BEER BREAD Jalapeño-Cheddar beer bread. My mom is an avid baker, with homemade bread one of her favorite things to prepare. While she’s known for slow-rising loaves made with yeast or her sourdough starter, there was a period when I was young where she got into making quick loaves leavened with beer. Now, beer bread has a long history in Texas, a CHEESE ENCHILADAS: THE ESSENCE OF TEX-MEX Remove the tortillas from the baking dish and cover. Pour 1/2 cup of chili gravy into the dish. To assemble the enchiladas, take a tortilla and place 1/4 cup of the shredded cheese and 1 tablespoon of the onion down the center then roll it. Place theHOW TO CURE A HAM
Instructions. Place your ham in the plastic container that you’ll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Stir in the pink salt then pour over the ham, AARON FRANKLIN’S PINTO BEANS Instructions. Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours.JALAPEÑO COLESLAW
Ingredients. 4 cups shredded red cabbage. 1/3 cup mayonnaise. 4 tablespoons lime juice. 1 tablespoon apple cider vinegar. 2 tablespoons chopped cilantro. 2 jalapeños, seeded and diced. 2 cloves garlic, minced. 1 large radish, grated. SHRIMP AND AVOCADO SALAD WITH REMOULADE DRESSING Instructions. To make the remoulade dressing, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, horseradish, red pepper sauce, garlic, green onion, and parsley. Taste and add salt if needed. To make the shrimp for the salad, bring a 3-quart saucepan filled with water to a boil. Add the the shrimp and the salt. SQUASH AND GREEN CHILE CASSEROLE Remove the stem and seeds and dice the chiles. Meanwhile, in a large, deep skillet, melt the butter on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Add the squash, and then while occasionally stirring, cook until the squash is softened, about 5-7 minutes.HOMESICK TEXAN
Homesick Texan is a home cooking blog by seventh-generation Texan Lisa Fain dedicated to celebrating Texan home cooking through stories andrecipes.
RECIPE INDEX
Red chile cheese enchiladas. Red hot chile wings. Ribs with Sam Houston’s barbecue sauce. Roast chicken with bacon, tomatoes, and green chiles Roasted chipotle chicken. Roast lamb with jalapeño yogurt sauce. Saag paneer enchiladas. Salsa tatemada. STRAWBERRY SHEET CAKE Sift the sugar and flour together in a bowl. Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries. Pour batter into greased 9×13 inch pan and bake for 20-25 minutes. FIDEO LOCO | HOMESICK TEXAN While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes. Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro.BRISKET ENCHILADAS
Preheat the oven to 250°F. In a saucepan, place the jalapeños, garlic, and onion. Cover with water, bring to a boil, then simmer for 7-10 minutes or until the pot contents are softened. Turn off the heat and with a slotted spoon, remove the pot contents and place in SOUTH TEXAS BARBACOA Instructions. If using an oven, preheat to 350°F. Stir together the salt, black pepper, smoked paprika, garlic, and cayenne. Generously season the meat and then if using an oven, wrap tightly in banana leaves or foil. Place the wrapped meat on a sheet pan and bake for 5hours.
STRAWBERRY SPOON BREAD Preheat the oven to 350°F and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil. Turn off the heat and stir in the remaining milk and butter. Once the butter has melted, stir in the eggs, baking powder, salt and remaining sugar. SPICY ZUCCHINI PICKLES Instructions. Slice the zucchini into 1/4-inch round slices. Divide the garlic, dill, salt, peppercorns, mustard seeds, crushed jalapeño or red chile, and cumin seeds between the two jars. Pack the sliced zucchini into the jars. In a medium saucepan, SPICY BUTTERMILK ONION RINGS Place the onion slices in a large bowl and cover with the buttermilk. Allow to soak for 15 minutes. Mix together the flour, salt, black pepper, chipotle powder, oregano and cumin. Taste and adjust seasonings. Divide the flour mixture, placing half in a large food-safe plastic bag and the AARON FRANKLIN’S PINTO BEANS Instructions. Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours.HOMESICK TEXAN
Homesick Texan is a home cooking blog by seventh-generation Texan Lisa Fain dedicated to celebrating Texan home cooking through stories andrecipes.
RECIPE INDEX
Red chile cheese enchiladas. Red hot chile wings. Ribs with Sam Houston’s barbecue sauce. Roast chicken with bacon, tomatoes, and green chiles Roasted chipotle chicken. Roast lamb with jalapeño yogurt sauce. Saag paneer enchiladas. Salsa tatemada. STRAWBERRY SHEET CAKE Sift the sugar and flour together in a bowl. Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries. Pour batter into greased 9×13 inch pan and bake for 20-25 minutes. FIDEO LOCO | HOMESICK TEXAN While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes. Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro.BRISKET ENCHILADAS
Preheat the oven to 250°F. In a saucepan, place the jalapeños, garlic, and onion. Cover with water, bring to a boil, then simmer for 7-10 minutes or until the pot contents are softened. Turn off the heat and with a slotted spoon, remove the pot contents and place in SOUTH TEXAS BARBACOA Instructions. If using an oven, preheat to 350°F. Stir together the salt, black pepper, smoked paprika, garlic, and cayenne. Generously season the meat and then if using an oven, wrap tightly in banana leaves or foil. Place the wrapped meat on a sheet pan and bake for 5hours.
STRAWBERRY SPOON BREAD Preheat the oven to 350°F and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil. Turn off the heat and stir in the remaining milk and butter. Once the butter has melted, stir in the eggs, baking powder, salt and remaining sugar. SPICY ZUCCHINI PICKLES Instructions. Slice the zucchini into 1/4-inch round slices. Divide the garlic, dill, salt, peppercorns, mustard seeds, crushed jalapeño or red chile, and cumin seeds between the two jars. Pack the sliced zucchini into the jars. In a medium saucepan, SPICY BUTTERMILK ONION RINGS Place the onion slices in a large bowl and cover with the buttermilk. Allow to soak for 15 minutes. Mix together the flour, salt, black pepper, chipotle powder, oregano and cumin. Taste and adjust seasonings. Divide the flour mixture, placing half in a large food-safe plastic bag and the AARON FRANKLIN’S PINTO BEANS Instructions. Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours.TACOS AL CARBON
Tacos al carbon are a Tex-Mex dish that’s popular in Houston and South Texas. It’s prepared with marinated skirt steak that’s grilled or fried then sliced and nestled into warm flour tortillas. Salsa and charred green onions are served on the side. SPICY BUTTERMILK ONION RINGS Place the onion slices in a large bowl and cover with the buttermilk. Allow to soak for 15 minutes. Mix together the flour, salt, black pepper, chipotle powder, oregano and cumin. Taste and adjust seasonings. Divide the flour mixture, placing half in a large food-safe plastic bag and the MY OVEN-BAKED BRISKET Instructions. Preheat the oven to 250° F. Mix together the salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well). Allow the brisket to come to room temperature. HOMEMADE CHILI POWDER Homemade chile powder, the foundation of Tex-Mex that’s so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including salsa, eggs, beans, steaks, queso, tacos, enchilada gravy and, of course, chili. I’ve said this before, homemade chile powder is far superior to any store-bought brand, and it’s not that difficult to make. SAUSAGE, POTATO, AND CABBAGE SKILLET FRY Instructions. In a large deep skillet or wok, heat up the oil on medium-low heat and add the diced potatoes. Season the potatoes with the salt. Cover the skillet, and cook the potatoes for 5 minutes. After this time, take off the cover, stir the potatoes and make surethat
CHESS PIE RECIPE
Pour the butter into a mixing bowl and stir in the sugar. Beat the eggs with the corn meal, vanilla, lemon juice, and zest. Add the egg mixture to the butter and sugar, and mix well. Pour the filling into the pie shell and bake for 50 minutes or until an inserted knife comesout clean.
GOCHUJANG-GLAZED RIBS Gochujang-glazed ribs are made with a fermented Korean red-chile paste, which gives these ribs a welcome spicy, sweet, and tangy flavor. The sauce is simple and addictive and can be used on othermeats, too.
COMPLEXION CANDY, A DATE, FIG AND PECAN CONFECTION Instructions. Place the dates, dried figs, raisins, pecans and orange zest in a food processor and blend until a paste forms. Form into 1-tablespoon-sized balls and dip in shredded coconut and/or chopped nuts. Alternatively, you can press the paste into a SHRIMP AND AVOCADO SALAD WITH REMOULADE DRESSING Instructions. To make the remoulade dressing, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, horseradish, red pepper sauce, garlic, green onion, and parsley. Taste and add salt if needed. To make the shrimp for the salad, bring a 3-quart saucepan filled with water to a boil. Add the the shrimp and the salt. PICKLED BLACK-EYED PEAS Here’s the interesting thing: Texas caviar is now a classic but the dish that most of us enjoy today differs from the Corbitt original. Instead, in today’s version the peas are usually mixed with peppers, tomatoes, and cilantro, making it more of a black-eyed pea salsa rather than a refined garnish or salad. In doing research, it appears that this transition started in the 1970s and whileHOMESICK TEXAN
Homesick Texan is a home cooking blog by seventh-generation Texan Lisa Fain dedicated to celebrating Texan home cooking through stories andrecipes.
RECIPE INDEX
Red chile cheese enchiladas. Red hot chile wings. Ribs with Sam Houston’s barbecue sauce. Roast chicken with bacon, tomatoes, and green chiles Roasted chipotle chicken. Roast lamb with jalapeño yogurt sauce. Saag paneer enchiladas. Salsa tatemada. STRAWBERRY SHEET CAKE Sift the sugar and flour together in a bowl. Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries. Pour batter into greased 9×13 inch pan and bake for 20-25 minutes. FIDEO LOCO | HOMESICK TEXAN While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes. Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro.BRISKET ENCHILADAS
Preheat the oven to 250°F. In a saucepan, place the jalapeños, garlic, and onion. Cover with water, bring to a boil, then simmer for 7-10 minutes or until the pot contents are softened. Turn off the heat and with a slotted spoon, remove the pot contents and place in SOUTH TEXAS BARBACOA Instructions. If using an oven, preheat to 350°F. Stir together the salt, black pepper, smoked paprika, garlic, and cayenne. Generously season the meat and then if using an oven, wrap tightly in banana leaves or foil. Place the wrapped meat on a sheet pan and bake for 5hours.
STRAWBERRY SPOON BREAD Preheat the oven to 350°F and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil. Turn off the heat and stir in the remaining milk and butter. Once the butter has melted, stir in the eggs, baking powder, salt and remaining sugar. SPICY ZUCCHINI PICKLES Instructions. Slice the zucchini into 1/4-inch round slices. Divide the garlic, dill, salt, peppercorns, mustard seeds, crushed jalapeño or red chile, and cumin seeds between the two jars. Pack the sliced zucchini into the jars. In a medium saucepan, SPICY BUTTERMILK ONION RINGS Place the onion slices in a large bowl and cover with the buttermilk. Allow to soak for 15 minutes. Mix together the flour, salt, black pepper, chipotle powder, oregano and cumin. Taste and adjust seasonings. Divide the flour mixture, placing half in a large food-safe plastic bag and the AARON FRANKLIN’S PINTO BEANS Instructions. Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours.HOMESICK TEXAN
Homesick Texan is a home cooking blog by seventh-generation Texan Lisa Fain dedicated to celebrating Texan home cooking through stories andrecipes.
RECIPE INDEX
Red chile cheese enchiladas. Red hot chile wings. Ribs with Sam Houston’s barbecue sauce. Roast chicken with bacon, tomatoes, and green chiles Roasted chipotle chicken. Roast lamb with jalapeño yogurt sauce. Saag paneer enchiladas. Salsa tatemada. STRAWBERRY SHEET CAKE Sift the sugar and flour together in a bowl. Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries. Pour batter into greased 9×13 inch pan and bake for 20-25 minutes. FIDEO LOCO | HOMESICK TEXAN While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes. Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro.BRISKET ENCHILADAS
Preheat the oven to 250°F. In a saucepan, place the jalapeños, garlic, and onion. Cover with water, bring to a boil, then simmer for 7-10 minutes or until the pot contents are softened. Turn off the heat and with a slotted spoon, remove the pot contents and place in SOUTH TEXAS BARBACOA Instructions. If using an oven, preheat to 350°F. Stir together the salt, black pepper, smoked paprika, garlic, and cayenne. Generously season the meat and then if using an oven, wrap tightly in banana leaves or foil. Place the wrapped meat on a sheet pan and bake for 5hours.
STRAWBERRY SPOON BREAD Preheat the oven to 350°F and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil. Turn off the heat and stir in the remaining milk and butter. Once the butter has melted, stir in the eggs, baking powder, salt and remaining sugar. SPICY ZUCCHINI PICKLES Instructions. Slice the zucchini into 1/4-inch round slices. Divide the garlic, dill, salt, peppercorns, mustard seeds, crushed jalapeño or red chile, and cumin seeds between the two jars. Pack the sliced zucchini into the jars. In a medium saucepan, SPICY BUTTERMILK ONION RINGS Place the onion slices in a large bowl and cover with the buttermilk. Allow to soak for 15 minutes. Mix together the flour, salt, black pepper, chipotle powder, oregano and cumin. Taste and adjust seasonings. Divide the flour mixture, placing half in a large food-safe plastic bag and the AARON FRANKLIN’S PINTO BEANS Instructions. Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours.TACOS AL CARBON
Tacos al carbon are a Tex-Mex dish that’s popular in Houston and South Texas. It’s prepared with marinated skirt steak that’s grilled or fried then sliced and nestled into warm flour tortillas. Salsa and charred green onions are served on the side. SPICY BUTTERMILK ONION RINGS Place the onion slices in a large bowl and cover with the buttermilk. Allow to soak for 15 minutes. Mix together the flour, salt, black pepper, chipotle powder, oregano and cumin. Taste and adjust seasonings. Divide the flour mixture, placing half in a large food-safe plastic bag and the MY OVEN-BAKED BRISKET Instructions. Preheat the oven to 250° F. Mix together the salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well). Allow the brisket to come to room temperature. HOMEMADE CHILI POWDER Homemade chile powder, the foundation of Tex-Mex that’s so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including salsa, eggs, beans, steaks, queso, tacos, enchilada gravy and, of course, chili. I’ve said this before, homemade chile powder is far superior to any store-bought brand, and it’s not that difficult to make. SAUSAGE, POTATO, AND CABBAGE SKILLET FRY Instructions. In a large deep skillet or wok, heat up the oil on medium-low heat and add the diced potatoes. Season the potatoes with the salt. Cover the skillet, and cook the potatoes for 5 minutes. After this time, take off the cover, stir the potatoes and make surethat
CHESS PIE RECIPE
Pour the butter into a mixing bowl and stir in the sugar. Beat the eggs with the corn meal, vanilla, lemon juice, and zest. Add the egg mixture to the butter and sugar, and mix well. Pour the filling into the pie shell and bake for 50 minutes or until an inserted knife comesout clean.
GOCHUJANG-GLAZED RIBS Gochujang-glazed ribs are made with a fermented Korean red-chile paste, which gives these ribs a welcome spicy, sweet, and tangy flavor. The sauce is simple and addictive and can be used on othermeats, too.
COMPLEXION CANDY, A DATE, FIG AND PECAN CONFECTION Instructions. Place the dates, dried figs, raisins, pecans and orange zest in a food processor and blend until a paste forms. Form into 1-tablespoon-sized balls and dip in shredded coconut and/or chopped nuts. Alternatively, you can press the paste into a SHRIMP AND AVOCADO SALAD WITH REMOULADE DRESSING Instructions. To make the remoulade dressing, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, horseradish, red pepper sauce, garlic, green onion, and parsley. Taste and add salt if needed. To make the shrimp for the salad, bring a 3-quart saucepan filled with water to a boil. Add the the shrimp and the salt. PICKLED BLACK-EYED PEAS Here’s the interesting thing: Texas caviar is now a classic but the dish that most of us enjoy today differs from the Corbitt original. Instead, in today’s version the peas are usually mixed with peppers, tomatoes, and cilantro, making it more of a black-eyed pea salsa rather than a refined garnish or salad. In doing research, it appears that this transition started in the 1970s and whileX
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GETTING READY FOR SUMMER!ALL POSTSDessert
TEXAS BANANA PUDDING In the summer of 1923, Aza-Jean Jones of the Central Texas town of Sidney shared a recipe in a local newspaper. It was… by Lisa Fain Jun 25,2020
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Main dish Tex-Mex
SAN ANTONIO BEAN BURGERBarbecue Main dish
APRICOT GLAZED RIBS
Dessert
STRAWBERRY FROZEN YOGURTBreakfast Side
dish
JALAPEÑO CHEESE GRITSSide dish
JALAPEÑO DILL POTATO SALADAnnouncements
HOMESICK TEXAN SUBSCRIPTIONS by Lisa Fain Dec 13,2018
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LATEST POSTS
by Lisa Fain Jun 2,2021
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Main dish Tex-Mex
TACOS AL CARBON
If you were in Houston in the 1980s, it was hard to escape the ubiquitous tacos al carbon. Ninfa Laurenzo—of the eponymousNinfa’s—made…
by Lisa Fain May 27,2021
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Barbecue CondimentsBRISKET JAM
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much informationavailable about…
by Lisa Fain May 20,2021
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Dessert
DEWBERRY SHERBET
When I was young, meals would often be finished with a cold and creamy frozen fruit dessert that I knew as “sherbert.” My… by Lisa Fain May 13,2021
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Appetizer Tex-Mex
VEGAN QUESO
This summer, the Texas Rangers ballpark in Arlington will be featuring nachos topped with a vegan queso that is made from cashews. When… by Lisa Fain May 6,2021
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Breakfast
LEMON POPPYSEED FRENCH TOAST CASSEROLE My stepmom is the master of the French toast casserole. The first time I ever had one was at her and my dad’s… by Lisa Fain Apr 29,2021
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Side dish Tex-Mex
CILANTRO-LIME RICE
My favorite way to help someone who isn’t feeling good is to offer them something delicious to eat. When a dear one recently… by Lisa Fain Apr 22,2021
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Breakfast Tex-Mex
CHILAQUILES TOLUQUEÑOS (CHILAQUILES WITH CHORIZO SALSA) The other day I participated in a conversation about the difference between chilaquiles and migas. As I’ve noted before, the two areoften…
by Lisa Fain Apr 15,2021
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Breakfast Tex-Mex
COUNTRY SAUSAGE RANCHERO TACOS The first time you order a country ranchero taco in San Antonio, if you’re from North Texas, you may be surprised to discover… by Lisa Fain Apr 8,2021
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Appetizer
PICKLED JALAPEÑO DEVILED EGGS A reader once wrote and asked: “My concern is deviled egg recipes that don’t contain vinegar, including yours. My mom taught methat…
by Lisa Fain Apr 1,2021
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Main dish
ROAST LAMB WITH JALAPEÑO YOGURT SAUCE It’s said that Texans don’t usually eat lamb. This isn’t true, of course, as the first time I had lamb was in a…POSTS NAVIGATION
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