After school one day in junior high, I went over to a friend’s house to study with her for a test. After we did our homework, she said she needed…
For warm-weather gatherings, some like to grill burgers, while others smoke briskets. But for as long as I can remember, my mom’s side of my family has made batches of…
Ham and cheese are cooked together between two buttery flour tortillas until the quesadilla is melty and warm. Serve with guacamole and salsa.
A tangy ham glaze formed from currant jelly and mustard has been a Texan favorite since the 1900s, yet still tastes fresh and new.
Cajun Pastalaya is a blend of pasta and jambalaya, and combines chicken, sausage, shrimp, aromatics, and tomatoes with pasta instead of rice.
This tender, tangy brisket is cooked with ranch dressing loaded with spices and chili powder and a heaping serving of pickled jalapeños.
Chambersville black-eyed peas and rice is a slowly cooked black-eyed peas with lots of garlic, bacon, and spices, along with tomato-and-garlic Spanish rice.
A version of sour cream enchiladas stuffed with turkey that’s rich and fluffy, much like the one served at Dallas Tex-Mex spots.
Choriqueso pan pizza is blanketed in melted cheese along with spicy chorizo and salsa verde. Simple and delicious.
Green spaghetti gets its namesake color from poblano chiles, which are then blended with sour cream, cilantro, garlic, and spices.