Texas-Style Potatoes

Now we all know about my love affair with avocados and my bacon obsession but I can’t get through a week without some sort of potato-y dish (which is why the Adkins diet almost killed me!). I’m not picky about my potatoes, I’ll take them any way you can think of – for me they are the ultimate comfort food. Since I’m from Texas and all (for the most part) I guess it’s about time I add some Texas-y recipes to the mix so here it goes! I’m sure you’ll love it!

What You’ll Need:

32 ounce bag frozen hash browns (Ore-Ida is good)

½ cup melted butter (= 1 stick)

1 teaspoon salt

¼ teaspoon pepper (optional)

½ chopped onion

1 can cream of mushroom soup (cream of chicken / mushroom works well too)

8 ounces of sour cream (plain yogurt is a great substitute)

1 cup Velveeta, cubed

¼ cup shredded cheese (Velveeta or cheddar)

How you’ll do it:

Thaw potatoes; mix all ingredients in a large bowl. Transfer mixture to casserole dish. Bake at 350 for 45 minutes or until top is crispy. Top with shredded cheese, if desired.

Summer Chicken Salad

Looking for something to do with your leftover chicken? Everyone loves a chicken salad sandwich, and what better way to honor the summer than by making some yummy additions to the classic chicken salad your mom used to make. Tired of sandwiches? Enjoy this recipe on crackers or pita chips as a quick snack or for your next pot luck.

What you'll need:

1 - 1 1/2 c. chopped chicken

1 tsp. chopped onion

1 tbsp. chopped green bell pepper

1 tbsp. chopped walnuts or pecans

2 tbsp. mayonnaise (not salad dressing) - add more if you prefer a creamier chicken salad

3-4  hard boiled eggs, coarsely chopped

1/4 c. chopped green onions

1/4 c/ chopped red apples (with skin)
1 tbsp. sweet relish
1 tbsp. dill relish
1/8 tsp. paprika
1/4 c. chopped red grapes

What you'll do:
Combine all ingredients listed above, cover with plastic wrap and refrigerate for at least 30 minutes. Enjoy!

Festive Southwest Cheese Dip

So this is THE BEST dip known to woman (or man). The ingredients are a little pricey (partially because there are so many!) but it is well worth adding this special treat to your rotation. Keeps well for a pot luck, party or even in a lunch bag. This dip is best served with pita chips or a Triscuit type cracker. The next time I make it, I'll be sure to add a photo.



What you'll need:
1 1/2 c. grated cheddar cheese
1 1/2 c. grated Monterrey jack or pepper jack cheese
1 c. grated Velveeta cheese
1 sm. can sliced black olives
1/2 large red bell pepper, finely chopped
3 finely chopped seeded jalapenos
1/4 c. finely chopped green onions
pinch of sea salt
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. cumin
dash of lime / lemon juice
8 oz. soft cream cheese
3/4 c. mayonnaise (not salad dressing)


What you'll do:
Smash cream cheese, salt, juice and 1/2 c. mayonnaise together in a large bowl.


Stir in chopped red bell pepper, jalapenos, black olives and green onions.


Stir in cheeses. Stir in spices and the rest of the mayo to desired consistency.


Cover with plastic wrap and refrigerate until ready to serve and enjoy!

Summer Fruit Salad

Ok, so what's better than ice cold fruit on a hot summer night? Try ice cold fruit over ice cream! A yummy treat for after dinner during the week or a quick and easy pot luck contribution.

Here's what you'll need:

1 c. mixed berries

1 mango peeled, pitted and cubed
1 nectarine pitted and sliced
2 tablespoons orange juice
Ice cream or sorbet (optional)

Here's what you'll do:
Mix the fruit in a bowl. Sprinkle with orange juice. Refrigerate until ready to serve. Use as a side dish or serve over ice cream or sorbet for dessert.

(Serves 4 as side dish and about 6 as ice cream or sorbet topping)

Guacamolé

I'm super excited to share this recipe with you. I got the basic recipe from a Frenchman at the office (I know, right?!?) it was SO good, but I thought I could kick it up a notch so I've added my own special ingredients. I bring this recipe to EVERY pot luck, backyard BBQ, holiday, dinner, party, cookout, get together I'm invited to. Be careful - once you introduce this at parties you will be asked again & again to bring it. I introduced it to my family last year and now my Dad won't eat anyone else's guacamole recipe. It goes great with any Mexican food dish, veggies, chips, even grilled chicken!



Here's what you'll need:
4 ripe Haas avocados
1 ripe tomato, seeds and pulp removed, chopped
1/2 c. red onion, minced
2 Serrano peppers, stems and seeds removed, minced
1/4 c. cilantro, finely chopped
1 tsp. cumin
1 tsp. cayenne pepper
1 tsp. garlic salt
1 tsp. garlic powder
1 garlic clove, minced
1/8 c. lemon or lime juice
Sea salt, to taste
Freshly grated white pepper, to taste


Here's what you do:
Prepare all the ingredients before cutting the avocados and lemon or lime, keep separate.

Cut the avocados in half. Remove seed. Scoop out avocado from peel and put in a medium mixing bowl.

Using a fork, mash the avocado. Stir in lemon, chopped red onion, garlic, cilantro, tomato, serranos, garlic, garlic powder, garlic salt, cumin and cayenne pepper.


Nestle two avocado pits (seeds) in the top of the guacamole, cover tightly with plastic wrap to prevent oxidation from the air. You can also use additional lemon or lime juice to prevent oxidation and add a tangier flavor which I LOVE! Refrigerate until ready.

Uncover, remove the avocado pits, and ENJOY!


Love avocado, try these shrimp stuffed avocados!

Potato Salad Success for Summer BBQs!

In the spirit of summer, Independence Day, and outdoor dining, here's an Ah-mazing (!) recipe for a potato salad that's sure to be a crowd pleaser!

Here's what you'll need:
5 lb bag of red potatoes
1 c. mayonnaise (NOT salad dressing)
1 bunch of green onions, chopped
1 tsp. celery seed
Sea Salt, to taste
3 boiled eggs

Here's how you make it:
Clean and roll potatoes in paper towels. Bake in microwave. You should be able to do several at a time.

Cool slightly and then chunk into a large bowl. Leave skin on.

Add salt, chopped green onions and celery seed. Then add may to your desired consistency (so you may use more or less than 1 c. of mayo depending on what you like). Mix well.

Chop and stir in eggs.

Serve at room temperature. Enjoy!

Black Bean & Corn Salsa

Looking for something quick and easy to take to the potluck tomorrow or a fun new dip for game day? Try this yummy salsa! Serve with corn chips, veggies, or pita bread for a fun snack.

What you'll need:

1/4 c. mayonnaise
2 tbsp lime juice
1/2 tsp cumin
1 can black beans (rinsed & drained)
1 can whole kernel corn (rinsed & drained)
1 c. quartered cherry tomatoes
1/2 c. chopped red onions
2 tbsp chopped cilantro
1 tsp. chopped Serrano pepper, diced (optional)

Blend mayonnaise, lime juice and cumin together well in a medium bowl. Stir in remaining ingredients. Chill for at least 30 minutes prior to serving.

Try this with Fish Tacos!