These recipes were contributed by Rene Martinez Bowers, a Burleson resident, and originally appeared in the BurlesonNOW May 2015 issue.
Chicken Tacos
- 5 cups water (divided use)
- 4 leg and thigh chicken pieces
- 1/3 cup plus 2 Tbsp. oil (divided use)
- 1 onion, chopped
- 1 Tbsp. garlic, minced
- 1 8-oz. can petite diced tomatoes
- 1 tsp. salt, or to taste
- 1 tsp. pepper, or to taste
- 12 corn tortillas
- 1 head lettuce, shredded
- 2 large tomatoes, chopped
- 2 cups cheese, shredded
- 1 10-oz. jar green chili salsa or picante sauce
- Bring 1 qt. water to a boil in a large pot. Boil chicken pieces until done, about 30 minutes.
- Drain water and cool chicken about 30 minutes, until easy to handle. Bone chicken, cut into small pieces; set aside.
- In large, deep frying pan, heat 1/3 cup oil on medium-high heat. Sauté onion with garlic for about 1 minute. Add petite diced tomatoes.
- Add chicken to tomato mixture; stir. Add remaining water until chicken is barely covered. Cook until water evaporates. Add salt and pepper, to taste. Set aside.
- Turn fresh tortillas in 2 Tbsp. hot oil until pliable.
- Fill tortillas with chicken mixture; top with lettuce, tomatoes and cheese.
- Serve with salsa and picante sauce.
Fried Cabbage
- 1 head cabbage, green or red
- 1 small yellow onion, chopped
- 2 cloves garlic, chopped
- 4 slices bacon
- 1 cup water
- 1 tsp. salt, or to taste
- 1 tsp. pepper, or to taste
- Wash cabbage; cut into chunks. Chop onion and garlic; set aside.
- Chop bacon into 1-inch pieces; fry until done.
- Sauté onion, garlic and cabbage in bacon grease over medium heat, until cabbage wilts slightly, about 5 minutes.
- Turn heat to medium-low. Add water; simmer until done, about 10 minutes. Add a little more water, as necessary, until cabbage achieves desired tenderness.
- Stir in salt and pepper before serving.
Roasted Brisket
- 1 brisket, size of choice
- 8 cloves garlic
- 1 cup Worcestershire sauce
- 1 cup garlic powder
- 1 tsp. salt, or to taste
- 1 tsp. pepper, or to taste
- 2 stalks celery
- 1 large yellow onion
- 12 large carrots
- 6 potatoes
- 1 cup water
- Preheat oven to 300 F.
- Wash brisket; place into roasting pan. Cut 8 small holes randomly into brisket and place a garlic clove in each. Pour Worcestershire sauce over brisket. Liberally sprinkle garlic powder, salt and pepper over entire brisket.
- Cut up celery, onion, carrots and potatoes; place around brisket. Add water. Cover with aluminum foil; place into oven. Cook about 6 hours, until meat is falling apart.
Easy Chocolate Brownies
- 1 1/2 sticks salted butter
- 1 cup brown sugar
- 3/4 cup white sugar
- 3 eggs
- 1 egg yolk
- 2 tsp. vanilla
- 1 cup cocoa powder
- 1/3 cup all-purpose flour
- 1/2 cup chocolate chips
- Preheat oven to 350 F.
- Grease an 8×8-inch baking dish.
- Melt butter over medium heat in a medium pot. Remove from heat; whisk in sugars until smooth and creamy. Add eggs and egg yolk, one at a time, whisking after each. Stir in vanilla.
- Add cocoa and flour, stirring to combine. Stir in chocolate chips.
- Pour into pan; bake 40-45 minutes. Test doneness by inserting a toothpick in center of brownies. Cool before serving.
Apple Butter Rollup
- 8 flour tortillas
- 1 stick butter
- 1 jar apple butter
- Warm up tortillas.
- Spread 1 Tbsp. butter on one side of each tortilla.
- Spread 2 Tbsp. apple butter on top of each buttered tortilla.
- Roll each; place on plate for serving as snacks.
Cheesy Enchiladas
- 1 cup water
- 2 Tbsp. chili powder
- 1 24-oz. can Wolf Brand Chili, with or without beans
- 1 30-count pkg. corn tortillas
- 8 cups cheddar cheese, shredded
- 1 yellow onion, chopped
- Preheat oven to 350 F.
- In a small skillet, simmer 1 cup water with chili powder.
- In another saucepan, warm chili.
- After water comes to a slight boil, dip tortillas (one at a time) into the water until pliable; place into a 9×13-inch baking dish. Fill each with about 2 Tbsp. cheese; roll. Continue this process until the dish is full of cheese-filled tortilla rolls.
- Pour warm chili water into baking pan, just enough to moisten the bottom of the dish.
- Pour Wolf Brand Chili over entire dish. Sprinkle with onions; top with remaining cheese.
- Bake until cheese melts and bubbles, about 30 minutes.
Cheesy Shell Noodles
- 1 qt. water
- 1 12-oz. bag shell noodles
- 1 Tbsp. oil
- 1 small yellow onion, chopped
- 1 Tbsp. garlic, minced
- 1 8-oz. can tomato sauce
- 1 tsp. salt, or to taste
- 1 tsp. pepper, or to taste
- 1 8-oz. box Velveeta
- Boil water in a large pot. Cook noodles according to package.
- Meanwhile, warm oil in a large saucepan over medium heat. Sauté onion until soft. Add garlic; stir. Add tomato sauce, salt and pepper. Simmer about 5 minutes.
- Cut Velveeta into chunks. Place into tomato mixture; heat until melted, adding cheese until the mixture is no longer red.
- When noodles are done, drain; put back in large pot. Add melted cheese mixture and stir well before serving.
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