I made these crispy samosas as part of a collaboration with a group of international food bloggers. Since I’m from Texas, I decided to fill them with Mexican rice. The flavors of the spicy rice, onions, peppers & peas were perfect for this typical Indian dish. The Tex Mex flair really worked! They were easy to make with store bought phyllo dough. And, even tastier with a side of salsa. These are definitely going to be added to my party appetizer list. The filling possibilities are endless! I used my Mexican Rice recipe and it was delish. Dig in, y’all!
Defrost phyllo dough according to package instructions.
Gather your supplies – Large baking pan lined with parchment paper. Place another sheet of parchment paper on your work surface. You will need a sharp knife for cutting the phyllo dough. Damp paper towels for covering phyllo dough, while your are working. It needs to be kept moist. Place olive oil in a small bowl, and you will need a pastry brush to brush on the oil.
To make your samosa packets, get 2 sheets of phyllo dough. One stacked on top of the other. I find that 1 sheet is just too thin. Lay short side down. Cut the dough in half with your sharp knife. Then cut both halves in half. You will now have 4 equal size strips. Brush with olive oil. Place 1 TBS of filling on the bottom of the strip. Now, fold the strip like a flag. See photos.
Place finished samosas on prepared baking sheet. Brush tops with olive oil.
I’m really showing my age on this one! Back in the day, before the famous Gunter Hotel in San Antonio was purchased by the Sheraton group, they served this cheese as a little treat in the hotel bar and restaurants. It’s kind of like pimento cheese, but without any pimento. It has a fantastic flavor and is so easy to make. Our local newspaper published the recipe in 90s, when I was 12. Ok, I wasn’t 12, but let’s not get into that. Serve this yumminess at your next gathering and get ready for the happy faces!
I got my hands on this recipe over 25 years ago from a gentleman who was a fellow resident in a huge historical home I used to live in. The house was in King William, a historical area of San Antonio. Every year, he would host a big party in conjunction with the King William Fair, which is one of San Antonio’s official Fiesta events. The recipe holds great memories, not only from his fabulous parties, but from the many celebrations I have also served his fabulous dish. It’s got lots of ingredients, but it’s so worth it! Enjoy and create your own memories.
Jazz up your holiday celebrations with this amazing hummus! The vibrant color is from a fabulous beetroot ketchup that is delicious on its own. The smoky flavor adds a depth of flavor, making this hummus extra special. Enjoy!
When we were in Barcelona, Spain in September, this was a popular tapa served in many restaurants. I decided to recreate it, and was it ever delicious! Just the right amount of sweetness, heat and tang! The grated cojito cheese was perfect for this dish!!
Honey, grated cojito cheese, Allepo red pepper & parsley for garnish
Wash and then thinly slice your eggplant on a mandolin. I sliced mine at the 1/8 setting. Lay the slices single layer on a tray lined with parchment paper. Sprinkle all the slices with sea salt. Let sit for 30-45 minutes to sweat out most of the liquid.
Once the allotted time has passed, pat all the pieces dry with paper towels. This will also remove most of the sea salt. Set aside.
In a shallow dish, add 1 – 2 cups of all purpose flour.
Heat 1/2 cup olive oil on medium high heat.
Dredge the eggplant slices in the flour, a few at a time.
Place the floured slices in the heated oil and lightly brown on both sides. They will brown quickly, so you have to work fast.
Serve immediately with a drizzle of honey, a sprinkle of Allepo red pepper and a generous amount of cheese. Finish with chopped parsley.
My family was mesmerized by this magical salsa! You can use it as a dip or sauce. And, it keeps fresh for 3 days (maybe more). During the Plant-Forward Cooking Boot Camp I participated in at The Culinary Institute of America, we made it to go with Barbecued Jackfruit Tacos. The tacos were super spicy, so this salsa served to cool them down. I brought home leftovers and we ate it with grilled chicken and as a salsa for breakfast tacos. Delish!
I found some purple sweet potatoes at the grocery store the other day & had a moment. The hummus ended up being more of a vivid pink, which I think is just gorgeous! It tasted even more G O R G E O U S! Topped it with olive oil, za’atar, sumac, tri-color peppercorns and thyme from my garden!
Blend all ingredients in a food processor or blender until smooth. Place in desired dish and garnish with olive oil & spices of your choice. Serve with grainy chips or as a compliment to other foods. I like this with falafel or kibbeh.
Viva Fiesta! This traditional Tex-Mex queso is made with creamy & smooth Kraft velveeta cheese. I like to elevate my “queso” by using fresh tomatoes, onion, jalapeños & a bit of white wine. If you’re a purist, you eat this molten liquid gold, as is, with seasoned tortilla chips. If you are feeling adventurous, you can add a scoop of picadillo or chopped brisket. In our family, we often add cooked & crumbled sausage. Pretty much anything goes! Any way you choose to consume a bowl of this addictive concoction is fine with me! Enjoy!
Serve with seasoned restaurant quality tortilla chips
Heat olive oil and add tomato, onion and jalapeño peppers. Sauté on medium heat for 1-2 minutes. Add garlic and season with salt and pepper. Continue cooking on medium heat. When garlic is fragrant add the wine and deglaze the pan.
Lower heat to simmer and add in the chunks of cheese. Stir cheese until melted and incorporated into the vegetable and wine mixture.
Pour the chile con queso into a bowl and serve with tortilla chips.
We had a quiet Saturday evening ~ I finished baking the flat of Poteet strawberries I purchased this past Tuesday. The hubs cracked open a bottle of cab and grilled these thick slices of ciabatta from one of our local bakeries, The Bread Box. I made this gorgeous spread w/tahini, lemon juice & roasted garlic.Y’all, this ciabatta was crispy on the outside & super moist on the inside ~ perfect brushed w/olive oil & toasted on a hot grill. I got the recipe for this spread from https://www.ful-filled.com
Za’atar, black sesame seeds & olive oil for garnish
Thick sliced Ciabatta
Mix labneh or yogurt with tahini, lemon juice, smashed garlic & salt in medium bowl. Transfer to serving bowl and swirl top of spread. Drizzle a bit of olive oil and too with sesame seeds & za’atar.
Brush desired number of Ciabatta bread slices with olive oil. Toast bread in a hot grill so that each piece of bread has grill marks.
Original recipe found on Instagram from @ful.filled
For the Roasted Garlic:
Preheat oven to 375 degrees.
Cut head top of each garlic bulb. Wrap in foil, leaving top open. Pour a 2 tsp of olive oil over top & sides. Close the foil so that entire garlic bulb is covered. Placed on a baking sheet.
Roast for 30-45 minutes.