This is a great white chili recipe! Of course, there are scads of white chili recipes, and most folks have their favorites. What I like about my white chili is that it uses smoked ham. This gives the white chili a wonderful smoky taste. I like my beans to be extra soft, so I usually cook my white chili for several hours.
Filed under Southwestern and Tex-Mex recipes by on Apr 10th, 2011. Comment. 
Great chili recipe!
This is one of my favorite chili recipes! I like to use diced or sliced veggies instead of chopped, making the chili “chunky.” Also, I break up some of the ground beef into small muscle fibers, while leaving some larger chunks, too. The fresh tomatoes and the pickled peppers really give this chili a wonderful flavor.
Filed under Southwestern and Tex-Mex recipes by on Apr 9th, 2011. Comment.
Asparagus with pepper jack cheese sauce
This is one of those quick and easy recipes you can throw together in just a few minutes. In fact, you can cook the entire dish in the microwave! I almost classified this one in the low carb recipes section because it is very low carb. I served this with my Chili Lime Skillet Steak.
Filed under Southwestern and Tex-Mex recipes by on Apr 7th, 2011. Comment.
Great steak recipe!
Hubby brought home a present for me this afternoon – a nice rib eye steak. Other women get flowers; I get steaks. I’m a down-to-earth type of gal, so I’d actually rather have the steaks. I didn’t want to fire up the grill, and neither did the old man, so I decided to cook the beef in my black iron skillet. I wanted something with a bite, so I made the following steak recipe.
Filed under Southwestern and Tex-Mex recipes by on Apr 7th, 2011. Comment.
Great tamale pie recipe!
I just came up with this Southwestern recipe today! I had to taste it, of course, before posting it here, and I thought it was delicious. Can’t wait to try it out on the two grandkids who will be here soon! I cooked the whole tamale pie in my old black iron skillet, but you can use a casserole dish, if you prefer.
Filed under Southwestern and Tex-Mex recipes by on Apr 6th, 2011. Comment.
Great for bbq cooking!
Southwestern recipes and bbq cooking go hand in hand. Throw some flesh on the grill, and save room for some fresh corn-on-the-cob! This corn is seasoned with typical flavorings of Southwestern cuisine, so it serves as a tasty companion to grilled meats, fish, and poultry. Use only fresh ears of corn. Older, more mature ears will have more starch content and less sugar.
Filed under Southwestern and Tex-Mex recipes by on Apr 4th, 2011. Comment.
Tex-Mex hashbrown casserole
This yummy casserole is easy to put together, and it’s colorful, too. I like to use Ranch-flavored Doritos for the topping, but you can use any flavor you like. Actually, any type of tortilla chips will do nicely. This dish goes well with most any meat or poultry, and it can also be used as a breakfast dish.
Filed under Southwestern and Tex-Mex recipes by on Apr 3rd, 2011. Comment.
Read how to tenderize flank steak
This is a spicy version of traditional grilled steak recipe, with lots of flavor. Flank steak is sometimes tough, but the grilling marinade included in the recipe will help tenderize it. If you prefer, you can use sirloin steaks for this Southwestern recipe, too. The sirloin steaks won’t need to marinate for as long as flank steaks would.
Filed under BBQ Cooking, Southwestern and Tex-Mex recipes by on Mar 26th, 2011. Comment.
Homemade salsa is sooooo much better than just about any salsa you can buy at the store. And one of the best aspects of this is that you can create your own homemade salsa recipes to address your personal preferences or what you might have handy in your garden or your kitchen. There are no hard and fast rules when it comes to making salsa!
Filed under Southwestern and Tex-Mex recipes by on Mar 26th, 2011. Comment.
