Creamy Jalapeno Green Sauce

This is the infamous “Green Sauce” that has spawned a legion of admirers. Beware, this recipe makes enough for one person, maybe two if they aren’t very hungry. I advice doubling or tripling the recipe if you hope to have any left to put in the fridge!


4 Large fleshy Jalapeno peppers
1 clove garlic
1/4 cup vegetable oil
coarse sea salt, to taste


1. On a gas or charcoal grill, roast jalapenos until skin is thoroughly charred and blistered.
2. Place roasted peppers in a ziploc bag to steam and cool for 10-15 minutes
3. Using a kitchen knife, scrape the charring off, it should flake right off. Note – rinsing roasted jalapenos will dampen the spice, so don’t complain to me if you rinse them and then get a mild sauce.
4. Half and seed the peppers
5. In a blender, place the clove (I mince it first), peppers and about half the oil along with a little salt.
6. Add in remaining oil as you puree the peppers. You may want to scrape the sides of the glass container down a few times to make sure all the pepper is pureed.
7. Add salt to taste and blend to mix it in.

Serve with tortilla chips and something cold to drink!


Moist Sour Cream Cornbread

I bought some delicious sour cream cornbread at the Farmer’s Market over the summer and have been trying to replicate it since.  This is the closest I have gotten, but it still isn’t all the way there yet!  Still delicious though!


  •     1 1/2 cups cornmeal
  •     1/2 cup all-purpose flour
  •     1 1/2 teaspoon baking powder
  •     1 scant teaspoon baking soda
  •     1/2 teaspoon salt
  •     2 heaping tbs white sugar
  •     1 cup sour cream
  •     1 can (approx. 15 ounces) cream-style corn
  •     3 eggs
  •     6 tablespoons butter, melted


  1. Combine dry ingredients in a large mixing bowl.
  2. Whisk together the remaining ingredients in a separate bowl.
  3. Combine mixtures, stirring until all ingredients are moistened.
  4. Spread in a greased and floured 8×8-inch baking pan.
  5. Bake at 375° for 35 minutes.
  6. Test with a toothpick before serving.

Poor Man’s Migas

Excuse the redundant title of this recipe, but this is truly a shortcut for people who love migas, but need to fix a quick breakfast.  I threw this together this morning and it was done in 5 minutes!  I’m thinking about making it again tomorrow.  A few little tips on this.  First, your tortilla chips are very important.  I use a thicker, heavier brand such as La Sobracito.  I am convinced that if you use Tostitos, you will not appreciate how close this recipe comes to migas.  Second, the salsa should be a tomato salsa that is fairly thin and has a lot of onions in it.  I save time by not cooking and sauteeing fresh onions with this recipe, so a good oniony salsa is key.  This version will fill you up for 245 calories (without tortillas).  A quick and tasty breakfast!

(Recipe is for 1 serving)


  • 2 eggs
  • 1/2 ounce tortilla chips, crumbled
  • 1/2 ounce shredded cheddar cheese
  • Spicy salsa to taste
  • 2 flour tortillas, warmed (optional)


  1. Warm skillet over medium heat
  2. Beat eggs
  3. Crumble tortilla chips into eggs
  4. Add cheese to mixture
  5. Pour into skillet and immediately add salsa to taste
  6. Stir continually and until almost dry
  7. Serve on warm tortillas or on a plate.  Add more cheese and salsa on the tortilla if you wish.

Ice Cold Blender Lemonade

This lemonade comes out ice cold, but not like a slushy.  It’s sweet and just sour enough to remind you it is lemonade!  The recipe serves 4 at 102 calories a glass!  Perfect for a Texas summer!


  • 1 large lemon, peeled and seeded
  • 1/2 cup white sugar, or to taste
  • 3 cups cold water
  • 8 ice cubes


  1. Place the lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately over ice.

Skinny Breakfast Tacos

This is a bit of a different take on breakfast tacos.  If you are concerned about watching your calories, the last thing you want to do is dig into a delicious dripping potato egg and cheese taco for breakfast . . .  and we won’t even talk about the chorizo tacos!  This is a satisfying little breakfast taco idea that can get you out the door with two tasty tacos for under 275 calories.  Give it a try!


  • 2 corn tortillas
  • 1/4 cup shredded cheese (Mexican blend preferred)
  • 3 tbs black beans
  • Salsa
  • Pam cooking spray


  1. In a skillet over medium heat or on a griddle, spray with Pam and place corn tortillas on to grill
  2. Turn tortillas over after about 90 seconds, spraying Pam underneath before replacing
  3. Spread cheese evenly over tortillas, leaving the edges free of cheese
  4. Place black beans over the cheese
  5. Leave on griddle until cheese is well melted and tortillas are just starting to get crispy in spots
  6. Add a little salsa of your choice, remove from skillet, fold and eat!


Homemade Bagels

Making bagels at home was something I had always wanted to try.  Finding an easy to follow recipe was the trouble.  Over on Hubpages, someone had posted a tutorial complete with pictures.  It was a great help, and now I can make them very consistently.   Here is the recipe.  If you don’t follow the  instructions precisely, you will have some trouble, so pay close attention!


Fresh out of the oven!

Homemade bagels are better than any I ever buy in the store!

  • 4 cups bread flour
  • 1 Tbls sugar
  • 1 1/2 tsps salt
  • 1 Tbls vegetable oil
  • 2 tsps instant yeast
  • 1-1/4- 1-1/2 cups of warm water.


  1. Mix all the ingredients in a bowl. Mix the dry ingredients before adding oil and water.  Use instant yeast and you don’t have to soak it first. The dough should feel stiff.  I start with 1 1/4 cups of water and slowly at the rest until the dry ingredients are well incorporated.
  2. Knead for about ten minutes on the counter, or until the dough is uniform and smooth.
  3. Cut the dough into 8 equal sized balls, and let rest for 15-20 minutes.
  4. Take  each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together.  This is essential to make sure the dough is well fused, otherwise, your bagel will separate while boiling!!
  5. Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly with Olive oil spray.  I like to put the bagels over by the boiling pot of water as the steam will help them rise a little.  Not too close though!
  6. Pre heat your oven to 425.
  7. After the 20 minute wait, add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute.
  8. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
  9. Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they’re done!
  10. Let them cool for at least 20 minutes before eating.

You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.

Old Fashioned Pancakes

Very simple and quick pancake recipe.  Try it with maple syrup or fruit toppings.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 4


  • 1 1/2 cups all purpose flour
  • 1 tsp salt
  • 2 tbs sugar
  • 2 1/2 tsp baking powder
  • 1 egg, beaten
  • 3 tbs butter, melted (can sub 1/4 cup vegetable oil)
  • 1 1/4 cups milk


  1. Combine egg, butter and milk in mixing bowl
  2. In separate bowl, mix together flour, salt, sugar and baking powder
  3. Stir dry ingredients into mixing bowl and stir until entirely moist.  Do not whisk or beat the flour in, some lumps are good.
  4. Grease a skillet, place over medium heat and pour batter in 1/4 cup at a time
  5. Turn when bubbles form and break on top side.  Watch after turnig so as not to burn.