My Texas Kitchen

Archive for the ‘Summer Side Dishes’ Category

Guacamole – 3 Great Styles

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My totally perfect Guacamole:
As you can see this recipe has no tomato. I love tomatoes but I really like this combo. It is a flavor explosion!

  • 1 nice sized ripe avocado, I use Hass, halved, seeded and peeled
  • 1/2 lime, juiced
  • 1/4 of a medium onion diced
  • 1 clove of garlic minced
  • 1 small serrano chile (or half a large), minced a small as you can go.
  • 1 tablespoon cilantro, chopped fine so there are no big pieces
  • Pinch of Cumin
  • Kosher Salt

Mash up avocado, add rest of the ingredients and stir to combine. Taste for salt level and adjust. The key is to balance the salt and the lime flavor. 

This is my secret: Cover with plastic wrap by pressing it directly down onto the guacamole so that no air is touching the top surface or it will turn brown and oxidize. Place in the fridge for 1 hour.  It allows the chiles to mellow and the flavors to blend and get cold. It makes it 10 times better.


Guacamole Tostadas

Elena’s Guacamole
My wonderful lady loves to make guacamole.  Her style is more traditional.

  • 2  ripe Hass Avocado, halved, seeded and peeled. Chopped
  • 1 Lime, juiced
  • 1/2 a tomato chopped
  • 1/4 onion chopped
  • Black Pepper, A few grinds
  • Kosher Salt

In a bowl Mash chopped avocado, leaving some chunks.  Mix in other ingredients, combine well. Taste salt level and adjust. Serve.

My Dad’s Superbowl Guacamole
When I was a kid for the Superbowl every year we would eat beef chili over tamales with a side of chips and his famous guacamole. It is a truly great football combo.

  • 2 large ripe Hass Avocados, halved, seeded and peeled
  • 1 Lemon juiced
  • 1/2 onion, chopped small (but not too small)
  • 1 Large Roma Tomato or 2 small Roma tomatoes, chopped
  • 1 tsp cumin
  • Table salt

Mash the avocados. Mix in the lemon. Add salt. balance the lemon and the salt, it requires more salt than you might think. Mix in the rest of the ingredients. Serve with Chips.


  • I like to serve it in a bowl and sprinkle chili powder on top. It is really great with tortilla chips.
  • Serving on warm tostada shells is great too. Just place your tostadas in the toaster under close supervision and toast for about 20 seconds. DO NOT TOAST A FULL CYCLE OR THEY WILL BURN! Top with your favorite guacamole.

Written by mytexaskitchen

August 21, 2010 at 8:36 am

Posted in Summer Side Dishes, Tex-Mex

Tagged with , ,

Arroz Con Crema

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Oh man, this is so freaking great! Fun to cook, smells really good, looks really good and it tastes even better. I was inspired by the classic Mexican dish. I have never had anyone else’s so I have no point of reference, but I think this is a flavor home run.


  • Cook 1 Cup of Long Grain White Rice, cook rice using this method, let it cool down before you use it
  • 2 Poblano Chilies, roasted, peeled & chopped (use this method)
  • 2 Ears of Corn (kernels cut from the cob, I cut the cobs in half then strip the kernels so they don’t bounce all over my kitchen floor)
  • 2 Cups or melty cheese I prefer white cheese like Jack, Munster, Asadero or Chihuahua
  • 1 Cup of Mexican Crema or sub 1/2 Cup Sour Cream & 1/2 Cup of Milk (this is what I used, it works great)
  • Salt & Pepper to taste


  1. Preheat oven to 375.
  2. Spray Non-stick spray on oven safe baking dish (I use Steve Sprinkles totally awesome dishwasher safe handmade historic cookware).
  3. Mix Rice, Corn, Peppers, 1 cups of the cheese, Crema, Salt and Pepper. Taste and adjust seasoning. Top with The rest of your cheese.
  4. Bake for 20 – 30 minutes until cheese is golden brown.


Healthy Style: No cheese, Skim Milk & Low fat sour cream. You could also use brown rice.
Roasted Chilies: Use whatever kind of roasted peppers you want, Green Chiles would work great.
Corn: You could use 1 1/2 cups frozen but if you do add a little honey to increase the sweetness. I would not suggest canned corn because it tastes like a can. But if you dig on that then do it.

Local ingredients used: Farmers market poblano chilies, and corn, and Texas Harvest Milk.

Rice with Corn Chiles and Crema

Note the awesome handmade cookware

Top with cheese

This is going to be good!

Arroz con crema

I couldn't wait for the picture

Written by mytexaskitchen

August 17, 2010 at 5:03 pm

Classic Chicken Finger Dinner

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Classic Chicken finger dinner

The Classic Chicken Finger Dinner

This is such a delicious dinner, nothing fancy about it just plain good food. Raising Cane’s Chicken Fingers and Zaxby’s have pretty much the exact same food, and it is good. Chicken Fingers, Specials Secret Sauce, Crinkle Cut Fries, and Coleslaw with Sweet Tea or Lemonade on the side. You can make this at home and save money and eat much healthier.

Secret Dipping Sauce (make 1 day ahead)

  • 1/3 Cup of Mayonnaise
  • 2 Tablespoons Ketchup
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Apple cider vinegar
  • Grind more Black Pepper than you think you need
  • Pinch of Garlic powder
  • Pinch of paprika (optional)

Mix ingredients. Put into a jar and let sit in the fridge over night.

Classic Coleslaw

Classic Coleslaw

Classic Coleslaw

  • 1/2 head of Savoy Cabbage, shredded
  • 1 Carrot, grated
  • 2 teaspoons Apple Cider Vinegar
  • 1/3 cup mayo
  • Back Pepper

I a glass bowl mix all ingredients well, cover and place in fridge while preparing the rest of the meal.

Oven Fries Texas Style

Oven Fries

Mix well when you season the taters

  • 1 Medium Russet Potato per person, washed well
  • Salt
  • Pepper
  • Seasoning, I use Cajun spice or BBQ rub.
  • Olive Oil

1.Preheat oven to 450.
2.Half potatoes length wise, then slice into half moons about 1/2 inch thick. Put into microwave safe bowl.
3.Drizzle with oil about 1 Tablespoon per potato. Season with your preferred seasoning, salt and pepper. Toss with your hands to make sure oil and spice are well distributed.
4. Cover Bowl tightly with saran wrap or press & seal and microwave for 1:30 and add 1 more minute for for each potato. I fixed two potatoes so I did it for 2:30 minutes.
5. Get a baking sheet and line with foil and spray with nonstick spray, and using a spotted spoon ladle on potatoes and spread out. Make sure non of the potatoes are over lapping.
6. Bake for 15-20 minutes when they start getting brown spots all over they are done. You don’t want them to get to brown or they will be hard.

Note: Bake these while you are frying the chicken and everything will be done just right. If the Chicken is done just a few minutes before the potatoes that will be just fine.

Chicken Fingers Breading

Rub in the seasoning and flour

My Easy Chicken Fingers


On a cutting board slice chicken breast into strips what ever size or shape you want. Then season with spice on one side, the sprinkle a generous amount of flour all over that side of the strips and rub it in to the chicken. Flip and repeat seasoning and flouring.


1 Layer and Hot oil is the key.

Get a large 12 inch, high wall skillet, cast iron or whatever (I usually use non stick because I don’t like cleaning cast iron). Heat skillet on high and pour in oil. It is always dangerous cooking with this much oil so be very careful to not splatter or spill. Test oil temp by dropping a small pinch of your flour mix into frying pan. If it sizzles
vigorously then it might be ready. Put in one chicken finger if it is sizzling pretty hard then go ahead and add the rest of the chicken (make sure that you only have one layer of chicken strips in the pan). If you have more then do multiple batches, adjusting the amount of oil in skillet between batches. You want the chicken to really sizzle when it is frying, if the temp is not hot enough it will be greasy and not very crisp. Also you don’t want to burn your oil so if it is frying really hard and you think you should turn it down a bit then do it. With some metal tongs check then color of the strips when they are golden brown flip them. When the other side is golden they are done. Take the chick out of the pan and put on a plate lined with paper towel.


Easy Chicken Fingers

Written by mytexaskitchen

July 28, 2010 at 2:48 pm

Summer Squash Casserole

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Squash Casserole Fixins

Squash Casserole Fixins

Squash Casserole w/ grilled chicken, and salad

Squash Casserole w/ grilled chicken, and salad

Summer Squash Casserole

serves 4-6

1/2 Pan of leftover cornbread, cubed into (roughly 1 inch cubes)
2 Medium Yellow Squash, chopped (1 inch cubes)
1 Medium Patty Pan Squash, chopped (1 inch cubes)
1/4 Onion, chopped
1 Fresh Green Chili (Anaheim), seeded and diced, (can sub fresh jalapenos)
3 cloves Garlic, smashed peeled and diced
1 tablespoon fresh parsley
1 tsp Dried Thyme
1/2 tsp poultry seasoning (optional, can sub dried sage)
3/4 cup low sodium chicken stock
1 Egg, Beaten well
1/4 cup of shredded cheddar (Put in more if you are so inclined.)
Kosher Salt
Back Pepper


Preheat oven to 375. In a large oven proof skillet heat 2 teaspoons of olive oil, put in squash, onion, chili peppers, salt and pepper. Cook on medium high, stirring occasionally until it starts is soften. Add garlic cook for 15 seconds, and stir around. Add chicken stock and herbs. Cook for about 3 minutes or until veggies are fork tender. Take skillet off heat, add cornbread cubes and stir up until mixture is well combine. Taste mixture and adjust the seasonings. Let sit for 2 minutes. Add egg and mix in. Lightly press mixture into uniform shape and sprinkle with cheese. Bake in the oven for 15-20 minutes.

Farm fresh & local ingredients used: Lamb’s Cornmeal, local squash, my Mom’s home grown peppers.

You can make fresh cornbread but I used leftover
You can use any summer squash
You can leave out the peppers

Written by mytexaskitchen

July 21, 2010 at 9:46 pm