Cowboy Beans

I come from a long line of good 'ol boys.  Cowboy boot wearin', beans & cornbread eatin' good 'ol boys.  So when it came time to get married...Who did I wind up with?  The bull rider from the rodeo?  No way.  The cutest, preppiest guy in town.  Polar opposite of the good 'ol boys I grew up with.  I even tried to buy him cowboy boots as soon as we got married.  That did not work.  He would not trade in the golf shoes for the boots.  The closest he will ever be to a cowboy is the time he wore a sheriff's badge to Little Devil's cowgirl birthday party when she turned 4.  Last night when I was making this recipe, I told Mr. Devilish Dish: "Maybe we should call these Golfer Beans."  Come to think of it I don't really know what cowboys truly eat.  I like to think it's chicken fried steak, biscuits and beef jerky.  I do know what golfers eat, or at least the golfer at my house.  He LOVES these beans.  You won't believe how much flavor you can get using canned pinto beans and canned fire-roasted tomatoes.  A very simple side dish that packs tons of flavor.  Whip them up for your golfer.  Or cowboy.  Or bull rider.   

Cowboy Beans!  Good For your Good Ol' Boys!

Saddle Up: Cowboy Potatoes

I don't really know what cowboys eat.  I mean I always thought it would be something like beef jerky or Ranch Style Beans.  My guess is they like stuff with with salsa and green chiles.  That sounds cowboy-ish.  I like stuff with salsa and green chiles.  I'm not a cowgirl.  I would be if Mr. Devilish Dish would take a hint and buy me a horse.  That's not much to ask for.  I promise to feed it apples and hay everyday.  In the meantime, the closest thing I'm going to get to that is wearin' my boots while I make this awesome side dish.  You boil the potatoes first, with the skin on, so they are almost tender.  Then you layer them with a tasty mixture of sour cream, cheese, salsa and green chiles.  Top with bread crumbs and paprika and you've got one heck of a side dish whether you're a cowboy or not!

Giddy Up!  Cowboy Potatoes!

The Cowboy Potatoes Shin Dig

Combine cheese and sour cream.

Add parsley and green chiles.

Add salsa and mix well. Set aside.

In a greased casserole dish, add a layer
of potatoes.  Be sure and season
them well with salt and pepper.

Continue layering potatoes and
sour cream mixture.
Sprinkle with bread crumbs.

Garnish with paprika.

Bake for 25 to 30 minutes.

Serve with steak or other "Cowboy" food.

Cowboy Potatoes

2 large potatoes, with skins on
8 ounces sour cream
1 cup shredded Cheddar cheese
4 ounces diced green chiles
1 teaspoon parsley flakes
2 tablespoons salsa
2 teaspoons Italian bread crumbs
paprika for garnish

Preheat oven to 325 degrees F.  Boil potatoes with skins on until fork tender.  Cool slightly and slice.  Combine sour cream, cheese, green chiles, parsley and salsa.  Line an greased 8x8-inch square casserole dish with sliced potatoes.  Season potatoes well with salt and pepper.  Add a layer of cheese mixture.  Continue layering potatoes and cheese.  Sprinkle with bread crumbs and then paprika.  Bake for 25 to 30 minutes, or until light brown on top.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 30 minutes 

Baked Chimichangas

Several years ago, Mr. Devilish Dish taught a South of the Border Cooking Class.  He shared his recipe for Homemade Ranchero Sauce.  The sauce is so good, he probably could have just given the people in the class straws and said, "Here ya go."  That might be considered a little socially unacceptable, so we came up with some delicious, baked chimichangas to serve with the sauce.  They might be slightly healthier than the fried version, if you don't count the fact the tortillas are dipped in melted butter to help make them crisp.  His cooking style is not know for its dietary consideration.  He shares huge portions and uses lots of real butter and cream.  His theory is that he's teaching them HIS RECIPES and he wants them to have the FULL-FLAVOR version.  Then each student can alter the recipes at home to fit their family's needs if they so desire.  Honestly this recipe does not need any altering at all.  One chimichanga makes a very filling portion and there is less guilt involved because they are baked.  Try them soon, and definitely take the time to make the Ranchero Sauce to serve with them.  We usually serve them topped with the Homemade Ranchero Sauce, and our Mexican Rice and Cowboy Beans OR Refried Beans on the side. It's the perfect menu for your next dinner party. 

These are so crisp and delicious,
with a hearty beef filling.

The ingredients.

Brown the ground beef.
Add the garlic and seasonings 
to create your filling.

Prepare a station to dip your 
tortillas and roll into chimichangas,
by melting butter in a large skillet or
shallow dish.

Dipping the tortillas in butter is what
makes them crispy instead of frying.

Fill the butter dipped tortillas
and roll closed.

Place seam side down in a
greased oven-safe dish.

Bake until crispy.
Check out how nice and golden
and crisp the chimichangas are.

You can top these with queso, chili or
your favorite sauce, BUT my favorite way to 
serve them is topped with HOMEMADE
RANCHERO SAUCE.

BAKED CHIMICHANGAS

1 pound ground beef
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1/4 cup diced green chiles
1/4 cup taco sauce
1/4 cup sour cream
1/2 tablespoon cider vinegar
1/2 cup unsalted butter
6 large flour tortillas

Preheat oven to 450 degrees F.  In a skillet over medium heat, season beef with salt and pepper.  Add garlic, cumin and oregano.  Cook until brown and crumbly.  Drain grease away.  Stir in green chiles, taco sauce, sour cream and cider vinegar.  Remove from heat.  Set aside.  Melt butter in a shallow skillet.  Place each tortilla in warm butter until soft.  Drain away excess butter and place tortilla on a flat surface.  Place a spoonful of filling down the center of tortilla.  Fold in each end of the tortilla and roll up to seal filling inside.  Place seam side down in a large baking dish.  Repeat with remaining tortillas.  Bake for 15 minutes.  Serve topped with ranchero sauce and sour cream if desired.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 15 minutes

NOTE:  This recipe was originally published on 4/2/14 and updated on 3/5/26.

Fried Cabbage & Bacon

So my Devilish Nephew (who is my pseudo-son) lives in Houston.  He's engaged to be married this Spring.  Whenever he comes home to visit, I try to stuff him with food.  Because nothing feels better as a Mom (or pseudo-mom in this case) than making sure your family has a home cooked meal.  He and his sweet fiancee came home for an engagement party/shower a couple of weeks ago.  I usually prepare a Mexican food feast for him, but I knew the menu at the shower was going to be Mexican.  So I went back to my roots and opted for a home style meal instead.  We had Fried Cabbage and Bacon, Cowboy Beans, Cucumber Salad and Cornbread.  My nephew was fat and happy with the results.  From time to time he calls me for recipes, and I've shared many and gifted him many cookbooks.  When dinner was over he said, "I'm gonna need that cabbage recipe before I go home." Which I think is the greatest compliment of all!

Home Cooking at its best...

A home cooked feast for my sweet nephew!

Here he is along with his beautiful fiancee.
Aren't they just gorgeous?

And clever too.  I told you they came home
for a shower.  The hosts of the shower were
some of the nephew's fraternity brothers.
The "Host" gifts were six-packs of beer
that is brewed in Houston with a cute tag.

Thanks for BREWING up a great shower!
Isn't that cute???

Easy 4-Ingredient Beef Enchiladas

I know I don't even have to mention how much 2020 sucked and how much we missed.  I try hard to keep my posts here at The DD positive because I know folks love to visit cooking blogs for recipes and fun stories.  Not to be reminded of the negativity of everything that has been going on in the world.  So I tell you this because my story of something negative grew into something very positive and has a happy ending.  For the bad news first we didn't celebrate Thanksgiving with our families like we usually do.  The Devilish Nephew and his sweet wife were stuck in Houston.  Not only because of Covid but their sweet golden retriever had to have surgery.  We opted not to have the big traditional turkey day meal with our parents.  My brother has a birthday at the end of November so in lieu of the holiday meal we had a very small get together as a birthday celebration.  I'm not a big fan of the traditional Thanksgiving meal and neither is my brother so here's where the story starts the upturn.  I decided to make Mexican food, because that's always a hit with my family.  I knew there would be no complaints!  I made a big batch of Gluten-Free Sour Cream Chicken Enchiladas because Mr. DD loves those.  But not everyone on my side of the family is a fan of chicken in Mexican food.  I decided we needed a beef option and I was almost embarrassed I made such a simple recipe for a birthday meal.  I also made a big pot of Cowboy Beans and a batch of Restaurant Style Mexican Relish.  I also made a batch of our newest favorite salsa.  We found Simple Salsa Mix at the boat show in Little Rock last year.  (Remember we went crazy and bought a boat!) It is THE BEST salsa.  It's a dry mix you simply mix a scoop with a can of diced or crushed tomatoes.  Perfect for camping and RVs.  Also perfect for people in quarantine who did nothing but go fishing and eat chips and salsa.  We love this mix in the cute little can so much we gave everyone a can for Christmas!  The salsa was a hit at the meal, it was hard to keep it a secret that everyone at the table had some under the Christmas tree.  And if you thought the salsa was a huge hit, the Easy Beef Enchiladas were the absolute star of the evening.  No one touched the chicken enchiladas. And they are excellent! The beef enchiladas casserole dish was wiped out.  I lost count of how many helpings my brother ate.  He thanked me a million times and even texted me later in the evening after he got home.  The next day he called and thanked me again and told me for the millionth time how much he loved the beef enchiladas and asked for the recipe.  He called Mom and told her a million times how much he loved the enchiladas.  At Christmas a month later he was still talking about the enchiladas.  They are so embarrassingly easy, but a definite crowd pleaser.  Amid all the chaos and negativity I'm happy to report our family has a new standby recipe that requires almost no effort. Here's hoping we can all enjoy meals like this with our families soon! 

{Gluten-Free} Margarita Pie

Last night we had dinner with an old friend.  It was a beautiful night so we grilled and ate dinner on the patio.  Mr. Devilish Dish grilled carne asada and I made a batch of Mexican Rice, Cowboy Beans and Guacamole to accompany the beef.  I wanted to make a dessert, but I also wanted to partake in dessert and that meant something gluten free.  My go-to Mexican dessert is always Tres Leches Cake, but I wasn't in the mood to play Mad Scientist and experiment with a gluten-free version.  Then Margarita Pie came to mind.  It's easy enough to create a gluten-free crust and since the tequila is derived from the agave plant, it's naturally gluten-free.  Tequila in a dessert?!?  Yes please.  There's not much in there, but the flavor is definitely detectable, so be sure and use a good quality tequila.  It's a very light, creamy dessert.  The perfect ending to a Mexican meal, and ideal served in a Margarita glass for a fun presentation!

Cool, creamy and a kick of tequila flavor!

Serve in a Margarita glass for a fun presentation.

A wonderful, gluten-free finish to any
Mexican meal.

Margarita Pie

Crust:
1 cup gluten-free pretzels (crushed in food processor)
1/3 cup unsalted butter, melted
3 tablespoons granulated sugar

Combine the crust ingredients in a bowl.  Press into a 9-inch pie plate and place in freezer until ready to use.

Filling:

1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1 envelope plain gelatin
4 eggs, separated
1 cup sugar, divided in half
1/4 teaspoon salt
1 teaspoon lime peel
1/3 cup good quality tequila
3 tablespoon Triple Sec

Garnish:

Whipped Cream
Lime Slices

In a small bowl whisk together lemon juice, lime juice and gelatin.  Set aside.  In a saucepan, whisk together the egg yolks, 1/2 cup granulated sugar and lime rind until mixture is a pale yellow.   Add gelatin mixture and stir constantly over medium low heat until the mixture is thickened and will coat the back of a wooden spoon. (nappe)  Remove from heat and stir in tequila and Triple Sec.  Remove mixture to a bowl and refrigerate until just cooled.  (You don't want it to set, you just want the warmth to go away.)  With a stand mixer beat the 4 egg whites until foamy, gradually adding in the remaining 1/2 cup sugar.  Beat until the mixture is glossy and stiff peaks form.  Fold into cooled mixture.  Pour into prepared pie crust and chill for several hours or until set.  Garnish with whipped cream and lime slices.

Prep Time:  Approximately 30 minutes     Cook Time: 0 needs to chill