Provided by Arturo Hernandez for the February 2021 issue of the EnnisNOW Magazine. 1 store-bought rotisserie chicken Warm corn tortillas Oil 1 head cabbage 3/4 cup lemon juice, freshly squeezed Salt, to taste 2-3 Roma tomatoes Mexican table cream, to taste Shred the chicken. Add a portion to each tortilla; roll. Secure tortillas with […]
Provided by Jennifer Mendez for the May 2020 issue of MansfieldNOW Magazine. Nonstick cooking spray 3/4 cup butter 1 Tbsp. Dijon mustard 1 tsp. brown sugar 1 tsp. Worcestershire sauce 1 Tbsp. poppy seeds 2 tsp. onion, dried 12 King’s Hawaiian Dinner Rolls 16 oz. deli ham, thinly sliced 8 oz. Swiss cheese, thinly sliced Heat oven to 350 F. Grease […]
Provided by Robert Boot for the April 2016 issue of BurlesonNOW Magazine. 20 large jalapeños 2 8-oz. pkgs. Philadelphia cream cheese 2 16-oz. pkgs. extra-thick bacon Cut off the heads and gut the jalapeños. Soak jalapeños in water for a couple of hours before stuffing. Stuff jalapeños with Philadelphia cream cheese. Wrap each jalapeño with bacon. (It usually takes me two toothpicks per jalapeño to get the […]
Provided by Stephanie Phimm for the September 2014 issue of MidlothianNOW Magazine. Serves 6. 2 eggs 2 cups all-purpose flour 1 3/4 cups milk 1/2 cup vegetable oil 1 Tbsp. white sugar 4 tsp. baking powder 1/4 tsp. salt 1/2 tsp. vanilla extract Preheat waffle iron. Beat eggs in a large bowl with a […]
Provided by Christopher Symank for the May 2022 issue of SouthwestNOW Magazine. 2 sticks butter (divided use) 3/4 Tbsp. thyme 3/4 Tbsp. basil 3/4 Tbsp. oregano 1/2 Tbsp. garlic powder, plus more to taste (divided use) 1/2 Tbsp. onion powder, plus more to taste (divided use) 8-10 slices bread of your choice 1 16-oz. […]
Provided by Bubba Walker for the July 2015 issue of North Ellis Co.NOW Magazine. 1/2 cup unsweetened almond milk 1/3 cup nonfat plain Greek yogurt 1 cup baby spinach 1 cup frozen banana slices (about 1 medium banana) 1/2 cup frozen pineapple chunks 1 Tbsp. chia seeds 1-2 tsp. pure maple syrup or honey […]
Provided by Eleanor Statham for the September 2011 issue of CorsicanaNOW Magazine. Makes 12 servings. Custard: 1 1/4 cups sugar 1/4 tsp. salt 1/4 cup cornstarch 4 cups milk 6 egg yolks, beaten 4 Tbsp. butter Vanilla extract, to taste Layers: 4-5 bananas Lemon juice 1 box vanilla wafers Topping: 6 egg whites 1 […]
Provided by Aaron Emeyabbi for the September 2015 issue of the North Ellis Co.NOW Magazine. 4 cloves fresh garlic, minced 1 Tbsp. seasoning salt 3/4 tsp. black pepper 2 Tbsp. Dijon mustard 2 1/2 Tbsp. Worcestershire sauce 1/4 cup lemon juice 1/4 cup Tamari 1/2 cup olive oil 1 each red, orange and green […]
Provided by Zada Owens for the June 2022 issue of North Ellis Co.NOW Magazine. 2 large firm green tomatoes, sliced 1/4-inch thick 1 cup all-purpose flour (divided use) 3/4 cup self-rising yellow cornmeal Salt, to taste 1 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. smoked paprika 1/2 tsp. ground pepper 2 large […]
Provided by Gail Simko for the June 2016 issue of WeatherfordNOW Magazine. 2 cups fresh peaches 1 1/4 cups sugar (divided use) 1/2 cup butter, softened 1 cup flour 1 1/4 tsp. baking powder 1/8 tsp. salt 1 egg 1 tsp. vanilla Place peaches in a 2 to 2 1/2-quart baking dish and sprinkle […]
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