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Peanut Butter Banana Cream Pie

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Peanut Butter Banana Cream Pie

Peanut Butter Banana Cream Pie

The star of this dessert is the peanut butter whipped cream, it is crazy good! It would be great on a chocolate pie, or a banana pudding.

Filling and Crust Ingredients:
Gram cracker or Nilla waffer crust, home made or store bought
Vanilla Pudding mix, use the pie filling directions
2 Ripe Bananas
1/2 small Lemon Juiced (keeps the bananas from turning brown)

Topping Ingredients
1 Pint Whipping Cream
1/3 a normal old-school box of cream cheese, room temperature
1/3 cup powdered sugar
1/2 cup smooth peanut butter, I use Jiff

Peanut butter whipped cream!

Peanut butter whipped cream!

Add Lemon juice to pie filling. Peel and slice bananas, add into pie filling and mix gently. Using a spatula gently mix and press together powder sugar and cream cheese. Then use an electric mixer (I have an electric hand mixer) to cream that mixture together until it looks like a thick icing. Now add in peanut butter and use the electric mixer to combine very well. Clean your mixer blades so you can whip the cream.

In a separate bowl add the cream and using the electric mixer whip the cream to stiff peaks, just takes a minute or two. Now take about 1/3 of the whipped cream and using a spatula fold it into the peanut butter mixture. Keep doing this 1/3 at a time until you get the peanut butter top the desired flavor and texture (I used about 3/4’s of my wipped cream). Taste it. HOLY MOLY, WHOAAAAA!

Now top your pie, and chill in the fridge for 2 hours. Then eat it dude.

Note: If you have left overs store in the fridge. The next day the bananas will have produce some funky looking liquid, don’t worry just use a paper towel to remove it.


Written by mytexaskitchen

September 8, 2010 at 11:21 am

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Huevos Rancheros

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This is the king of all breakfasts. Ranchero sauce, crunchy tostada, refried beans, over easy egg, more ranchero and cheese. It is freaking AWESOME. A perfect Sunday morning 11:00am breakfast.


  • 1 Tostada shell per person, I like El Milagro
  • Ranchero Sauce (recipe below)
  • Refried Beans (click for recipe)
  • 1 Egg per person, cooked over easy (If you want scrambled you can do it that way I guess, geeez)
  • 1/4 cup of cheese per person( I don’t measure I just grab a small handful of the Mexican cheese blend that is in the bag)

Get everything warm at the same time, cook you egg and heat your tostada last. Heat the tostadas in the toaster for about 20 seconds. MAKE SURE IT DOES NOT BURN. Put a small spoon of the ranchero sauce on your plate, top with the tostada. Then just cover the top of the tostada with refried beans. Then lay the egg on top, don’t worry if your yolk breaks that is going to happen anyways. Then another spoon of ranchero sauce, make sure it’s temp is super hot so it can melt the cheese. Top with the cheese.

Ranchero Sauce (enough for 1 meal)

  • 1 large or 2 medium Tomato chopped
  • 1/2 small or 1/4 medium onion chopped
  • 1 small jalapeno chopped
  • 1 clove of garlic minced
  • 1 green chili fillet chopped
  • 1 table spoon olive oil
  • 1 cup of chicken broth
  • Salt to taste

In a skillet on medium high heat oil then add all the veggies. Cook until it starts to brown then add chicken stock and reduce temp to medium and boil down till it is the consistency has thickened to a nice sauce texture. Using a potato masher to break down the veggies works great to thicken sauce.

Written by mytexaskitchen

September 8, 2010 at 10:31 am

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Tostadas / Joe T. Garcia style nachos

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So I usually make my own Tostadas.  I pan frying corn tortillas in vegetable oil until they are golden and crispy and then drain on a paper towel.  But the El Milagro, from Austin, the taste, texture, and quality are better than mine and they keep fresh for about a week. Here is a simple recipe that we made with the tostadas.

Joe T. Garcia style nachos

  • 1-2 Tostadas per person
  • 1/4 Cup shredded cheddar per tostada (I think they use more like 1/2 cup at Joe T’s)
  • Chopped pickled jalepenos about 1 small spoonful per tostada

Put the ingredients on the tostada, and broil in the oven until melted. Don’t burn your tostadas!

Joe T’s, a Fort Worth institution, is my lifelong favorite Mexican food joint. My folks started going there back in the 60’s when they were going to TCU. So I have been going my whole life and it is classic. The family style diner is the only thing to get, it comes with two nachos to start, then two beef tacos, two cheese enchiladas, rice, beans, and guacamole, and fresh corn tortillas. Dang, that makes me hungry just typing it. They serve fajitas but that is a ridiculous choice when that family style dinner is an option.

We also made:
Guacamole Tostadas
Huevos Rancheros
The Classic refried beans, tomato, lettuce and cheese Tostadas

Local Ingredients used:  El Milagro tostadas from Austin available at Central Market.

Written by mytexaskitchen

August 21, 2010 at 7:48 am

Refried Beans

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I hope you never use refried beans from a can ever again. Once you have the real deal it is tough to go back. It is simple and really delicious.


  • Cooked pintos the amount you want to eat, I usually fix 3-4 ladles. (you can sub canned pintos)
  • 1 Spoonful of Lard, this is not exact I just use a normal spoon and get a small spoonful, (you can use vegetable oil, enough to thinly cover the bottom of a small sauce pan)
  • 1 Chile Pepper, sliced in half (I like to use Serranos, or Jalapenos)

In a sauce pan over medium high heat add your Lard or vegetable oil. When hot, add the pepper halves (It should sizzle). Cook for 30 seconds, don’t let your oil start to smoke, if it is to hot turn it down some. Add your beans and it should make a serious sizzling sound. Stir to turn the beans around in the hot oil and so they wont stick to the bottom of you pan. Discard the pepper halves. Remove from the bean pan from the stove and place on top of a towel on your counter top. Use a potato masher and mush the beans up until they are all mashed and smooth with just a few chunks. Return to the stove on a medium low heat. Now you adjust the liquid level in the beans if the beans are stiff and need some liquid then add a little water and stir until they are a more runny than you would like to serve. If the beans are too watery then cook stirring frequently on a low heat. The beans when you take them off the heat will thicken a bunch so you want them a bit runny in the pan. Taste and adjust the seasoning, use salt and garlic powder to get it to the right flavor place.

This whole process takes about 5 minutes.

Health notes: Lard has less saturated fat than butter. I buy organic lard with no preservatives, it costs $2. I think lard has a bad wrap. If you don’t have any lard vegetable oil works just fine, but you do lose some great flavor. You can make these with out any fat, by just mashing up a pot of warm beans and it tastes good; I have done this several times.

Substitutions: Canned beans work just fine.

Local Ingredients used: I highly recommend Busy B’s: Lard. They are down in the local shed at the Dallas farmers market every week. Just cost $2. I keep it in the fridge and it will last for months. They sell all kinds of organic farm products like meats, yogurt, eggs.   I tried some of their hot dogs and I was not wild about them.

Written by mytexaskitchen

August 21, 2010 at 6:59 am

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Beans! My favorite.

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Pinto Beans

Beans are good

Beans are great for so many reasons: tastes great, versatile, healthy, super super cheap, and easy to cook. I like to keep my beans simple so that I can do whatever with them after they are cooked. Such as: add sausage and peppers; refried beans; serve over a slice of cornbread with some hot sauce.

Cleaning Notes:
Make sure and give your beans a quick look over to check for small rocks or bad beans. I usually just cut corner of the bag and slowly pour the beans through one of my hands so that I can see bad beans and stones better. Sometimes I don’t find anything funky.


  • 1 bag of dried pinto beans, rinse, then soak in a big bowl of water for 3 – 6 hours (soaking time will effect the cooking time, the less soaking the longer the cooking time)
  • 1 half of an onion
  • 3-5 cloves of garlic, peeled and roughly chopped
  • 2 teaspoons salt

Drain beans from the soaking water. Put in a dutch oven with the onion, garlic, and salt. Fill pot up half way make sure there is plenty of water on top of your beans. Bring to a boil, stirring a few minutes. Cover and reduce to medium low (I reduce to #2 on my stove dial). Cook for 1-4 hours taste and adjust seasoning and stir every hour. When beans are soft and tender but not falling apart they are done. Remove onion. Put in your favorite big tupperware and store in the fridge.

You can use whatever kind of beans your want, but pintos are the most versatile.

Written by mytexaskitchen

August 17, 2010 at 5:34 pm

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My Perfect White Rice

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Use a rice cooker. Just kidding those things are expensive and can take up some serious space. So unless you eat rice every day use this method. You might wonder why I am telling you how to cook rice. Well, the directions on the bag usually result in pretty bad rice. I know… I cooked bad rice for years.

1 Cup of Long Grain White Rice
1 1/2 Cups water
Pinch of salt

Put rice, water, and a pinch of salt in medium size pot. Bring to a boil (uncovered), stir occasionally. When it comes to a boil put the lid on and reduce heat to low. Cook for 15 minutes, don’t stir or uncover your rice for any reason. Turn off burner, keep covered and let sit for at least 5 minutes. Then fluff rice with a fork.

Variation: If you want Cajun style rice add 2 bay leaves in with the water, rice and salt in the first step. Discard after it has cooked.

Written by mytexaskitchen

August 17, 2010 at 5:00 pm

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Cajun Hot Sauce

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Picking your hot peppers:

I have made this with a few different kinds of hot peppers and they all turn out good and very different. So I think that you should find some that you are pumped up about and give it a shot.

In this recipe I used a mixture of red and green fresh kung pao, cayenne, and hot garden peppers which are hybrids between cayenne and anaheim.

On the right is the big box of mixed peppers down at the farmers market, I was going through to pick out the spicy ones.

Salt Cured Hot Peppers:
4 Cups Hot Peppers, washed, stems removed and chopped
Bunch of Kosher salt

In a big jar layer bunch of salt then some peppers, back and forth all the way to the top. Make sure you end with a layer of salt. If you need to use more than one jar go for it. Make sure the lids are tight. Keep at room temp, in a dark spot for 4 days.

Sauce ingredients:
Cured peppers, Rinse off salt with cold water
3-4 Cloves garlic, peeled and smashed
2 Bay Leaves
1/3 Cup Sugar
1 Cup Apple Cider Vinegar
1 Cup White Vinegar

Make sure peppers have all of the salt rinsed off, be careful this can release a bunch of pepper fumes, just be ready for it.

Add all ingredients to a sauce pan that has a lid. Bring to a boil and reduce heat to low and cover and simmer for 15 minutes.

Remove from heat and cool mixture down. This usually take about 2 hours, if you just leave it in the pot with the lid on.

Put in the blender, hold lid on tight and mix ingredients well. Make sure sauce is not hot or you could make a big mess.

Pour into bottles and store in the fridge.

Uses: This stuff is good on everything.

Caution:Wash your hand after you are done. Don’t rub your eyes, pick your nose, or put your hand in your pants.

Local ingredients used: Hot peppers from Comeback Creek down at the Dallas farmers market.

Pic the hot peppers

Pick the thin green & red hot peppers

Salt Packed Peppers

Rinse the salt packed peppers

Rinse Hot Peppers

Peppers ready to go after rinse.

Boil vinegar and pepper mix then cool

Boil vinegar and pepper mix then cool

Bottled Cajun Hot Sauce

Blend, bottle, and keep in the fridge

Written by mytexaskitchen

July 30, 2010 at 1:42 pm

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