Notes about Recipes in this site

• Jalapeño coleslaw

  • PennyG on October 30, 2016

    I was determined to cook today with what I had on hand! I had fresh cabbage but no onion of any type to make my usual cole slaw. An EYB search turned up this recipe, which was really very nice. I will bookmark this to make again.

• Texas pulled pork

  • ellabee on December 10, 2012

    Excellent. 2.5lb butt 5 hrs in oven. Glad I halved the rub, still had quite a bit extra. Made chipotle 'powder' pounding chopped dried one in mortar w/salt & repeatedly sifting, so prob not as strong chipotle taste as intended; fine for us. Great on a toasted roll w a simple slaw (cabbage, creme fraiche, balsamic vinegar). Next time would defat and add pan juices* to shredded meat along w/sauce (also halved). *thought mistakenly they were all fat. Update: have made several times a year, always worth making extra of the rub to make 2nd round easier. Leftover barbecue sauce good added to refried beans.

• Peppery pinto beans with sausage

  • Aggie92 on May 21, 2014

    Meh. This is the second Homesick Texan bean recipe I've tried and neither has knocked my socks off. This tasted flat and really needed an acid (juice from a lime) and double the amount of spices. Definitely not peppery either.

• Turkey enchilada verde soup

  • DKennedy on November 26, 2012

    Truly excellent. Add the cheese directly to the bowls as it falls to the bottom of the pot and creates a mess for clean up. If you are using leftover T-day turkey, add some of the pan drippings to the stock instead of seasoning with salt. I used TJs green salsa instead of making homemade tomatillo sauce.

• Hatch chile potato casserole

  • TrishaCP on December 13, 2020

    Decadent but absolutely worth it. Would be a crowd-pleaser for any group that likes a bit of heat, but it’s also easy to half this recipe.

• Sausage, potato, and cabbage skillet fry

  • TrishaCP on December 14, 2019

    Basic but very good. The jalapeño really enlivened all of the other ingredients. I did find that the potatoes stuck to the pan very readily, and that overall I needed at least twice the cooking time specified to get everything cooked and browned.

• Smoky black-eyed pea and sausage soup

  • eselque on January 01, 2016

    Made for 2016 New Year's Day. Salt brined peas overnight, and they cooked more quickly. Also skipped chipotles and used hot pimentón. Natasha liked the raw kale.

• Slighty fancy-pants King Ranch casserole

  • bernalgirl on August 06, 2021

    Absolute comfort food, and a great dish to bring to a family with a new baby or to feed a crowd

• Pickled black-eyed peas

  • bernalgirl on January 01, 2022

    This is such a great recipe for New Year’s Day or a summer barbecue. The pickling really brings out flavor of the black-eyed peas and hides what I find to be a certain muddy quality in these legumes. I made two changes: I pickled the red onion to bring out the pink color, and added a spoonful of cowboy caviar I’d made earlier this year. A keeper!

• Irish cheddar and bacon soda bread

  • bernalgirl on January 18, 2022

    I made this as a pantry clean out to go with a pot of potato leek and kale soup and it was perfect. I saw a number of rye soda bread recipes so I subbed in my last cup of rye flour, and used chopped deli ham. It was an easy and delicious loaf that I’ll be making again come St. Patrick’s Day, if not sooner.

• Jean's cheese ball

  • ssdrabek on September 16, 2012

    these were not good to us...something was just missing??

• Sour cream chicken enchiladas

  • jessekl on April 24, 2021

    https://www.homesicktexan.com/2009/10/sour-cream-chicken-enchiladas-recipe.html

  • sldoug on March 08, 2016

    This was a pretty good enchilada recipe and surprisingly popular with my kids. I poached the chicken to cook it faster and used canned chilies instead of the whole chilies (my kids are opposed to the least bit of spiciness and I knew the canned ones would be mild), and I used canned tomatillos. Otherwise, I followed the recipe and although I worried that there was too much sauce, it was a good amount in the end. Sadly, this doesn't make for a great weeknight meal since there are so many steps, but still, I'd make it again.

• Cornbread

  • jessekl on December 06, 2020

    Add a few Tbsps sugar

• Sour cream chicken nachos with poblano salsa verde

  • hirsheys on June 30, 2018

    Yummy, though a bit of a megillah (lots of steps).

• Jalapeno cheese grits

  • spharo00 on June 26, 2012

    I made one adjustment to this recipe based on what I had on hand in my kitchen. Instead of using cheddar, I substituted shredded mozzarella. It may have been that this substitution completely changed the flavor of the dish. Whatever happened, I did not enjoy these grits. I love grits usually and was excited to try adding jalapeno. However, the chiles added no spice, just an extra texture/flavor that didn't really seem to belong. Perhaps this recipe would be amazing as written, but I probably won't be trying it again.

• Mexican rice

  • chawkins on September 04, 2021

    Made half a recipe. It was pretty good and quite easy to put together.

  • sldoug on January 08, 2016

    This is my favorite Mexican rice recipe. I follow the recipe except i use brown rice so I either need to start much earlier or I make the rice in advance and then reheat it when I add it to the onion/tomato paste mixture. If the latter, I add 1/2 to 3/4 cup of chicken stock to help with the moisture. The rice is flavorful and easy and had no chunks of tomatoes to upset my children.

  • sldoug on April 05, 2016

    Made this again but this time I quadrupled it to feed a big group. Baked the rice in the oven (325 degrees, 4 cups rice plus six cups stock and a quarter cup of butter, boil the stock and butter, pour over rice, bake for an hour) and cooked the rest of the ingredients separately, then folded them into the rice. I also cut back the cilantro in case there were non-cilantro fans in the crowd but I wish I hadn't. The recipe is best as is.

  • EmmaJaneDay on April 20, 2022

    This was delicious. My fresh coriander was looking a bit (“very”) limp, so I used dried leaves and added when cooking the onion. Very curious to see how this turns out when I have nice, fresh coriander! And, I just realised I forgot to add the lime juice!

• Chicken tortilla casserole, also known as racetrack casserole

  • chawkins on January 27, 2014

    Similar to the king ranch casserole, just lighter, no milk/cream in with the chicken mixture. I actually like this better. Used the meat from a whole rotisserie chicken instead of prepping my own chicken.

  • anya_sf on November 07, 2021

    I feared this might be too dry since it doesn't have much of a sauce, but it was good - very cheesy. I used a rotisserie chicken, only 1 jalapeno (to make it child-friendly), and layered some refried beans over the chicken.

• Chile relleno casserole, El Paso style

  • chawkins on November 04, 2019

    Very good without having to deep-fry the chiles. I used the very last four poblano chiles from the garden, they did not quite fill the entire 8x8 pan I used. I did not grate the cheese either, I cut them into batons and stuffed them inside the chiles and pour the remaining salsa on top instead of layering as instructed. Only used 7 oz of Montery Jack. I left the stems on the chiles, with the cheese stuffed inside, they looked and tasted just like the fried ones if you be careful and scooped out whole chiles when serving.

  • Rinshin on June 03, 2019

    As far as how quickly and easily mimic the taste and texture of fried chile rellenos, this was almost spot on without the all too heavy cheese addition seen in all the other ones. This recipe only called for 2 cups cheese and reducing down to 1 1/2 cups worked great. Although this did have some homemade tomato salsa/sauce in the layers, I would also make double the salsa and serve the half thinned somewhat as extra sauce as most chile rellenos come this way. I blackened only 3 fairly large poblanos and it was plenty. Very happy with this delicious recipe. Used square pyrex pan.

• Uncle Richard's salsa

  • SACarlson on September 17, 2017

    This is a great salsa that you can make from store cupboard ingredients. The flavour evolves over the course of a week, but it is still tasty seven days later. Yum!

• Chipotle chicken tacos

  • SACarlson on August 17, 2014

    My husband cheered when he first tasted this. The leftover chicken made a great taco salad the next day.

• Squash and green chile casserole

  • PinchOfSalt on August 26, 2022

    I used shredded Mexican-style cheese blend because the store was out of any form of Monterey Jack. The Hatch chiles made this a bit spicier than I expected. Otherwise, really, really good. Next time I might substitute poblanos - especially when fresh Hatch chiles are not available.

• Carne asada stuffed potatoes

  • Rinshin on July 06, 2021

    Used the idea from this recipe and made it into papa de shawarma loca instead of carne asada. Smashed the baked potato, topped with plenty of butter, jack cheese which was lightly baked again, and followed with sour cream, chopped beef shawarma, salsa Mexicana and avocado slices. We absolutely loved it with side of green salad. Best tasting baked potato idea yet.

• Fried green tomatoes

  • Rinshin on August 26, 2019

    Produced crunchy exterior with still succulent interior. Excellent results. I prepped hours ahead and that did not hinder the crispness. Used Lisa’s buttermilk dressing and it went very well.

• Classic frito salad

  • Rinshin on June 03, 2020

    Really good tasting salad perfect for hot summer evenings. Made Lisa’s dressing and it went really well with this Frito salad. I added few extra topping as well. These included Ramen style pork chashu slices using Snake River Farms pork collar, corn pieces from corn on the cob, black beans instead of pinto, cheddar cheese for colby, and minus avocado. These all went well together. Photo added.

• Cabbage with bacon

  • Rinshin on January 17, 2021

    This was quick and good canvas for improvisation. Massaged the cabbage mixture by squeezing lightly to mingle the flavors and make for softer texture. Added hichimi togarashi pepper and tsp soy sauce. Goes really well with rich tasting foods.

• Buttermilk dressing

  • Rinshin on August 24, 2019

    I made this for my husband who favors bottled Ranch dressing for his salads and sensitive to hot and spicy taste. I skipped on serrano pepper and added Italian style dried herbs. Very fresh tasting dressing that showcases the buttermilk without muddying its freshness. So much better than the commercial dressing. I may even try dipping french fried potatoes with it which I used to find unappetizing when offered at restaurants with the bottled stuff. Oh yeah, he loved this dressing.

• Chipotle sweet potato soup

  • ldtrieb on October 04, 2017

    This quickly came together, I didn't have carrots so I used only one chipotle. Will make this again. Loved the spice

• Chambersville black-eyed peas and rice

  • katenolan on January 02, 2022

    Good flavor. Be wise of the heat level, but perfect for a snowy, cold Chicago winter day. Don't use instant rice like I did (All I had and I'm on a mission to clear out my pantry!). Also, if you cook with Diamond Crystal Kosher salt, be wary of the salt recommendations, start slow and taste as you go. I may, on the next round, reduce the bacon by half. I know that is heresy to some, but I don't think the dish needs the full 8 oz. 1/2/22

• Cinnamon chipotle pecans

  • averythingcooks on July 04, 2022

    As much as we liked the combo of cinnamon and chipotle, I really felt like these were just too dry. I have made nuts that are just too sticky / not crunchy but these are the exact opposite with no moisture at all. Perhaps I'll try again using maple syrup in place of the brown sugar (or maybe a combo of the 2) to get something more to our liking.

• Chipotle lime Texas trash snack mix

  • hbakke on June 25, 2022

    Tasty snack mix. I used more cereal than nuts for personal preferences. I mistakenly added all the lime juice/zest to the dressing mix, and I think it would have better adding them at the end per the recipe instructions. The finished snack mix seemed to be missing the added acidity from the lime.

• Spicy applesauce cake

  • vglong29 on April 29, 2019

    I make this in a 9x9 aluminum pan. It only needs 25-30 minutes baking time. It's very moist and easy to swap out favorite nuts or spices.

• Tex-Mex meatballs in a chipotle-tomato sauce

  • abengal on January 10, 2022

    We really liked this, although it was a fair bit of work. Served it with pasta and cheddar cheese for a week night dinner. Left out the chiles in the adobe sauce as not easy to get here. Note to self, next time use baking paper, not aluminium foil. Consider making double the sauce to go with the meatballs if going to serve with pasta again.

• Fried potatoes with green chiles

  • dgiles on November 07, 2022

    This is one of the best potato recipes I've ever made I followed the recipe exactly -- especially the timings -- except for using poblano pepper and cherry tomatoes, which is what I had on hand. I think I would like Hatch chiles better, but this dish was still fantastic. Had it with Mexican meatloaf.

• Green chile creamy avocado salsa

  • aholberg on August 31, 2020

    The chiles I used were super hot; added a dab of sour cream. The avocados were small, so I used two.