Texas Style Cole Slaw

SERVES: 8 to 10 INGREDIENTS5 cups shredded green cabbage5 cups shredded red cabbage1 cup shredded carrots1 cup coarsely chopped purple onion2 Granny Smith apples, cored, cut into 1/4-inch cubes2 teaspoons lemon juice1/2 cup cider vinegar4 teaspoons Texas Gourmet’s Jalapeno Kiwi Jelly1 1/2 teaspoons salt1 teaspoon freshly ground black pepper1 cup mayonnaise1/4 cup sour cream1 tablespoonContinue reading “Texas Style Cole Slaw”

Sweet Chipotle Deviled Eggs

INGREDIENTS12 Eggs1/2 Cup of mayonnaise1 teaspoon – Dry Mustard2 teaspoons – Texas Gourmet Sweet Chipotle Season All1 Jalapeno (seeded and diced) PREPARATIONFor perfect eggs with no green center (caused by overcooking) place 12 eggs in a large pan and cover with 3″ of water. (any amount of eggs, same directions) Start with cold water. PlaceContinue reading “Sweet Chipotle Deviled Eggs”

Smoked Salmon Dip

This is an easy to make dip that can be made ahead of time and served later. It will keep for up to 5 days covered in the refrigerator. It serves from 6 to 12 as a dip, unless they hang out and turn it in to dinner! INGREDIENTS½ lb. Smoked salmon – chopped coarsely1-Continue reading “Smoked Salmon Dip”

Pineapple & Mango Pico de Gallo

INGREDIENTS1 Cup fresh diced pineapple1 Cup peeled, pitted & fresh diced mango1 Cup Fresh chopped cucumber1 Cup Yellow bell pepper diced1/2 Cup fresh serrano pepper (seeded & sliced thin)1 Cup green onions sliced thin1 Red bell pepper (diced)1/2 Cup fresh squeezed lime juice2 T. Honey2 T. Texas Gourmet Mandarin Orange Serrano Jelly2 T. White pepper1Continue reading “Pineapple & Mango Pico de Gallo”

Jalapeño Kiwi & Cream Cheese

SERVES 6-8 INGREDIENTS1 cake of cream cheese1/2 jar of The Texas Gourmet Jalapeño Kiwi Jelly PREPARATIONAllow a cake of cream cheese to soften for 1 hour. Remove from package and place onto a flat bottom dish. With a rigid handled tablespoon, gently spread out the cream cheese until it is approximately 1/2″ then spread 1/2Continue reading “Jalapeño Kiwi & Cream Cheese”

Chicken Gumbo

SERVES: 8-10 people INGREDIENTS¾ cup of flour¾ cup of light olive oil1 stick of salted butter2 large onions chopped4 ribs of celery-chopped2 cups of okra chopped in ½” thick pieces3 cloves of garlic chopped3 large tomatoes-chopped3 cubes of chicken bullion2 tsp black pepper2 Tbs Texas Gourmet Sidewinder Searing Spice3 Bay leaves1 tsp Thyme leaves2 16Continue reading “Chicken Gumbo”

Gringo Guacamole

INGREDIENTS4-5 Medium to large ripe avocados2 Roma tomatoes diced in 1/2 inch chunks1/2 Purple onion diced small2 lemons juiced1 Chopped cilantro1/3 Cup red salsa1 Clove Garlic minced1 Serrano pepper, seeded and diced smallSidewinder Searing Spice to taste PREPARATIONPeel avocados, roughly chop them into a large bowl, mash with a fork. Add other ingredients and mixContinue reading “Gringo Guacamole”


INGREDIENTS1/2 cake cream cheese (place in a large bowl, set aside on counter for 30 minutes)1 lb. Pan sausage Venison, or Jimmy Dean torn apart and pan cooked until well browned (strain over paper towels)2 tsp. Texas Gourmet Jalapeño Kiwi Jelly2 tubes of Pillsbury Crescent rolls (opened and separated into individual pieces, then laid outContinue reading “Empanadas”

Cream of Poblano Soup

INGREDIENTS4 Tbsp Butter1/2 Cup All Purpose Flour1 Qt Half And Half2 Cups Whole Milk3 Cups Chicken Broth1 Tbsp Extra Virgin Olive Oil3 Cloves Garlic2 Tbsp Fresh Cilantro1/2 Cup Carrots -Chopped1 Stalk Celery-Chopped1 Purple Onion Chopped2 Poblano Peppers Roasted* And Coarsely Chopped1 Red Bell Pepper Roasted* And Chopped1/2 Tsp Salt1/2 Tsp Black Pepper1/2 Tsp White Pepper2Continue reading “Cream of Poblano Soup”

Cilantro Cabbage Slaw

INGREDIENTS2 Cups Fresh Cabbage (purple or green)½ Cups Fresh Cilantro rinsed and chopped1 Red Bell Pepper rinsed and diced2 Fresh Serrano Peppers rinsed, seeded & diced1 Clove of fresh garlic minced½ Cup Freshly squeezed lime juice2 Tbsp Olive Oil2 Tsp Distilled cider vinegar8-10 Green Olives pitted & dicedSalt & Pepper to taste1/3 Green onion rinsedContinue reading “Cilantro Cabbage Slaw”

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