February Recipe Swap- Texas Style Recipes

Guacamole

Saralynn Jensen

2 avocados
1 tsp lime juice (or to taste)
1 tsp salt (to taste)
1/2 cup fresh tomato, diced

Mush up the avocados with a fork. Add lime juice, salt and tomatoes and stir well.

Texas Sheet Cake

Ellen Patton

Pan size is important–I used a jelly roll pan.

Bring to a boil:

2 sticks butter
4 T cocoa
1 cup water

Pour over:
2 cups flour
2 cups sugar
1 t soda
pinch of salt

Add:
1/2 cup buttermilk
2 eggs
1 t vanilla

Mix well together. Bake 20 minutes at 350 degrees. Cool.

FROSTING

Bring to a rapid boil: (note--it might separate and look scary!)

1 stick butter
4 T cocoa
6 T buttermilk

Then add:
1 box powdered sugar (probably 3-4 cups)
1 t vanilla
Pour over cooled cake. Sprinkle top with nuts if desired.

Pico de Gallo and Guacamole

Sherie Christensen

Taken from ThePioneerWoman.com

Five plum (Roma) tomatoes (firm, not soft)
1/2 large or 1 small onion
3 jalapeno peppers
cilantro
lime juice
salt

Begin by cutting the ends off the jalapenos and chopping them into a small dice.
Throw ‘em in a bowl, seeds and all
Now begin dicing the tomatoes.
Then throw ‘em into the bowl with the jalapenos
Now it’s time to dice the onions.
Stir together with a knife
Now chop up a nice-sized bunch of cilantro. Don’t be stingy here! You can cut off the long stems before you start, but there’s no need to peel the leaves from the stems
Chop until it’s relatively fine, but not minced.
Throw it into the bowl with the other yummy ingredients
Then squeeze half of a small lime into the bowl
Add salt to taste
Stir together

Chicken Fajitas

Shaunna Baird

Taken from myrecipes.com

Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: Makes 4 servings

2 tablespoons olive oil, divided
1 onion, sliced
2 red, yellow, or orange bell peppers, or a combination, cored and sliced
Salt, to taste
2 garlic cloves, minced
1 1/4 teaspoons ground cumin, or to taste
1 teaspoon ground chili powder, or to taste
6 tablespoons fresh lime juice, divided
1/4 cup chopped fresh cilantro, divided
1 (3- to 4-pound) roasted whole chicken, chopped
8 (8-inch) flour tortillas

1. Heat 1 tablespoon oil in a large skillet over medium-high heat; add onion, bell pepper, and salt, and cook 3 minutes. Add garlic, cumin, and chili powder, and cook 1 minute or until vegetables are crisp-tender. Remove from heat, and stir in 2 tablespoons lime juice and 2 tablespoons cilantro.

2. Heat tortillas according to package directions.

3. Whisk together remaining 1 tablespoon oil, 4 tablespoons lime juice, and 2 tablespoons cilantro in a small bowl; season with salt. Drizzle dressing over chicken; toss to coat. Arrange chicken, vegetables, and warm tortillas on platter. Serve with toppings.

Serve with Cilantro-Lime Rice (below)

Cilantro-Lime Rice
Shaunna Baird
Taken from Martha Stewart

* 1 cup long-grain white rice
* Coarse salt
* 1/2 cup fresh cilantro
* 2 tablespoons fresh lime juice
* 1 tablespoon olive oil
* 1 garlic clove

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork