Coconut Flour Pancakes

Let’s just cut to the chase here. If you’ve ever tried to blindly create anything with coconut flour, it’s highly likely you ended up angry, frustrated, confused, and most definitely hungry. Continue reading “Coconut Flour Pancakes”

Roasted Garlic

You hear it all the time.

You have to “layer flavors” when you’re cooking. Well, what the heck does that mean? Load up on ingredients? Add tons of spices? Continue reading “Roasted Garlic”

Stress and Better Choices

Stress is real, people. And, the truth is last week was a stress-filled week.

I didn’t post this weekend because I was out of town, and when I started to pull together my thoughts about posting, the only thing I could think of saying was that my better choices journey sucked this week, and I wanted to leave it in the rear view mirror. Continue reading “Stress and Better Choices”

Lemon Rosemary Roast Chicken

Everyone needs a back pocket recipe. It’s that one impressive yet easy meal you can pull from your back pocket anytime you need a pass for dinner. Continue reading “Lemon Rosemary Roast Chicken”

Lazy Fajitas at Home

Sometimes you just need fajitas a la pajamas. In other words, you don’t have to get all doodied up to head out to your local Tex-Mex joint to have grito-inspired fajitas. You are 100% capable of delivering superstar, melt-in-yo-mouth steak, chicken, and shrimp fajitas from the convenience of your own kitchen in the convenience of your own chones pajamas (dangerous to cook in chones – let’s not be that lazy).

We’ve all been there. Sometimes ya just don’wanna. And, that’s okay! Because I have the hook up for you, and it doesn’t even involve going outside to start up the grill. Plus, it’s much cheaper, and the margaritas are endless when you’re making them at home. And, while I don’t usually promote shortcuts, this definitely does the trick for a lazy day.

First, if you’re having a super lazy day and you don’t even have any groceries, have no fear. Favor is here. While it’s not available everywhere yet, it covers most major cities, including the DFW metroplex and far North Dallas. It’s a magical button that lives in your phone as an app that you download, and when you ask it to do you a favor and pick up groceries, guess what??? Someone shows up a while later with all of the groceries you’ve asked for and no cash to exchange because you set up your account when you downloaded the app! I discovered this app back in July, and truth be told, because we love it so much, Bear decided to start running for Favor. No one is paying me for this, by the way. I’m just sharing the love because everyone deserves to have the option to stay at home in their pajamas every now and again while someone else does their grocery shopping. It works for food delivery and all sorts of things, but we’re focusing on the grocery hook up today.

Grocery List:
1 Large Tomato
1 Medium Onion
1 Red Bell Pepper
1 Large Avocado
2 Limes
1 12oz Ribeye Steak
1 Large Boneless Skinless Chicken Breasts
8 Peeled and Deveined Shrimp (cooked or raw works)

Now, if you do not have salt, garlic powder, cumin powder, and olive oil as part of your pantry staples, I’m very disappointed, but we’ll talk about that later. Just add those to the list if you don’t have them on hand.

If you also do not have quality tequila in your freezer, that’s okay. Not everyone is as awesome as I am. Not to mention, you don’t actually need the tequila for the recipe, but if you have it, HIGH FIVE! You’ll need about four splashes (4 Tablespoons) to make the fajitas.

Once you have everything, get your prep work done.

French the onion and slice the bell pepper into thin strips and set both aside in a bowl. Slice the tomato into 1/4 inch discs, salt, and set aside.

Don’t know how to french an onion? No problem. I got you:

Now, cut the avocado in half. Take the pit of the avocado out, then using a spoon, scoop out the avocado meat, mash up with a fork, add salt, a squeeze of lime, zest of 1/2 lime, and a dash of garlic powder and ground cumin. Stir. Holy guacamole, Batman! Set aside.

This is when you start up your cast iron comal (flat griddle) or cast iron skillet on medium high heat.

Butterfly or pound out the chicken breast to ensure it is similar in thickness across the whole breast. If I lost you at “butterfly,” just pound out the chicken breast and don’t worry about being Michael Phelps.

Season the onions and bell peppers, chicken breast, steak, and shrimp in separate bowls using the following ingredients for EACH bowl:

1 Tablespoon Olive Oil
1 Tablespoon Tequila
1/2 Teaspoon Fresh Lime Juice
1/4 Teaspoon Salt
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Ground Garlic Powder

At this point, the cast iron comal should be screaming hot. Cook the ribeye first. Be sure to turn on your vent fan unless you want the fire department to show up while you’re in your pajamas. It will likely smoke but not for long. Cook the ribeye for approximately 6-7 minutes each side for medium-rare to medium. Once the steak is cooked to your preference, remove from the heat and let it rest.

Next up, chicken! Cook the chicken for 7-8 minutes each side. If you did not pound or butterfly the chicken, you’ll have to cook it longer until it comes to 160-165 degrees using a thermometer in the thickest portion of the chicken breast. Once the chicken is cooked thoroughly, remove from heat and set aside to rest.

Add the shrimp to the comal in a single layer. If you are using cooked shrimp, just heat through and flip to ensure you create a little char on the seasoned shrimp. If you’re using raw shrimp, cook for about 2-3 minutes each side or until the shrimp begin to curl into a c-shape. If it curls too much, you’ve overcooked the shrimp. So, keep watch and remove from heat when ready.

Then, add the onions and bell peppers to the comal and cook until the onions become tender but not translucent. This will leave a little bite to the veggies but keep that nice charred flavor in the mix. Remove the veggies from the comal. Lastly, add the tomato discs to the comal and char on each side, approximately 1-2 minutes each side.

Dress your ribeye with some grilled onions, tomato discs, and guacamole. Slice the chicken or serve whole with the shrimp and veggies, along with slices of lime.

OMGs DFW Food - Fajita Style Ribeye Steak

You now have the most amazing meal, all done in your jammies! The best part is that you also have tequila and lime at the ready; so, you can even enjoy some margaritas along with your lazy fajitas!

Incidental Potato Zucchini Bake

Two days ago, we were facing a real dilemma: three zucchini squash were on their last leg in the fridge, and we had a decision to make.

The zucchini were still firm and weren’t anywhere near the “what is that?” stage, but they had definitely seen better days. I knew rosemary lemon chicken was on the menu; I knew we had potatoes, cheese, and cream, and I knew there was enough love and determination to make this potato zucchini bake happen. So given the circumstances, it was on like Chaka Khan. Continue reading “Incidental Potato Zucchini Bake”

South Texican Kitchen Talk with Grandma Ollie: The Molcajete

Last week, Grandma Ollie stayed at our place to visit, and during our many adventures together, I decided to tape some of our conversations (with her permission, of course).

This particular morning, we were admiring one of my molcajetes that my Tia Eloisa had given me. A molcajete is a Mexican-style mortar and pestle made from lava rock and is an essential tool in any Mexican or Tex-Mex kitchen, like mine!

Grandma Ollie is 97 and still inspires me today, as I’ve stated before. She truly is a pistol and plays a huge part in why I do everything for the love of food. She taught me love comes in many forms and can be leveraged as a seasoning.  In this quick video, she demonstrates how to season and use a molcajete!

PS – She’s going to kill me for posting the pic with the sombrero. So, it was nice knowing you all… Ajua!

Lemme ‘Splain

So, this is awkward.

Okay, I know! It’s been forever! And, I won’t make any excuses because I cooked plenty of times; I ate plenty of times, took plenty of pics, and I neglected to tell you any of it since September 2015. So, here’s a quick catch up… since last we spoke:

So, this is awkward.

Okay, I know! It’s been forever! And, I won’t make any excuses because I cooked plenty of times; I ate plenty of times, took plenty of pics, and I neglected to tell you any of it since September 2015. So, here’s a quick catch up… since last we spoke:

Chicken Pesto Bake

I made a killer Pesto Chicken Bake in my handy-dandy toaster oven, using the last four sticks of mozzarella left in the fridge, a few remaining Roma Tomatoes, three skinless chicken breasts I reluctantly purchased in an effort to “be better,” and tons of garlic and basil that were in their last days of glory. I felt like I was on “Chopped” but instead of a basket, it was a molcajete full of garlic cloves next to items on my counter.

Emporium Pies in McKinney

I discovered Emporium Pies in McKinney, TX, and if I remember correctly, this one was a banana cream/caramel concoction – I really can’t remember for sure. It’s all a blur. I just remember taking this picture and waking from a sugar/happiness pie-eating induced coma on the couch – smiling and with a little bit of pie crust stuck to some whipped cream on my cheek.

Pan Braised Chicken Thigh with Herbed Potatoes

I hung out with my Grandma Ollie and made her some rustic braised chicken thighs with pan-roasted herbed potatoes. Easiest, no-frills deliciousness ever! She loved it. Basic but bomb-tastic and totally what I would also serve to Jon Snow if he ever came over to visit – and if wanted to bring over Melisandre as a thank you for the whole “bring me back from the dead” thing, that would be cool, too. Bear would love to chat her up, and maybe she could even whip up some magical dessert???

Charred Potato

At some point I went on a rustic/fire-roasted kick. We went camping in the mountains, and I pulled a Chef Mallmann move. I threw

Fire Roasted Meal in the Woodspotatoes into the burning embers of our campfire, and it was amazing. We ate “fire food” for days in the woods… right outside of our air-conditioned cabin that included cable TV. It was awesome.

Menudo and Horchata at Tipicos

Upon returning from the wilderness, I needed a taste of home, and so I indulged (using the term loosely here – I eat it all the time) in one of my favorite weekend comfort foods, menudo. Tipico’s in Dallas or off Beltline in Carrollton, TX has the BEST! And, what makes menudo taste even better??? Horchataaaaaaa! Just say it with me… “Horchataaaaaa!” Doesn’t it make you happy just saying it??? Horchataaaaaaa!


I pretended I was mining for rubies and that I hit the motherload. So, I took a picture and then decided to eat the pomegranate because who was I kidding? I was hungry. There were no rubies. This pomegranate was the object of my desire, and I delighted it in, okay??? It was delicious.

Almond Milk Pancakes

I decided I should really start paying attention to my food allergies and that I should try not to drink milk straight-up anymore. So, I began a love/hate relationship with almond milk. I searched for “how not to hate using almond milk for pancakes,” and this recipe popped up. It was UH-mazing! I love these pancakes and have added all sorts of twists and turns to these bad boys. I make banana nut, blueberry, lemony, and bacon-filled pancakes using that recipe as a base, and it’s fantastic! Go almond milk! And, yes, I use Silk, but they didn’t pay me for that. Silk! Are you listening??!!!??

Attempted Pan de QuejoI made all sorts of stuff and played various versions of refrigerator “Chopped” like “I’m hangry and want something sweet – what goes with frozen almond slivers and a slightly browning apple?” I have to say, I’m pretty good at this game.

I had some huge wins in the kitchen, and I had some serious failures, like when I decided to try almond milk when making Brazilian Pan de Queijo instead of real milk – yeah, no bueno. Or, “no boa” as it were.

Christmas Cats


I got in touch with my inner cat-lady.

Met a Pretty Cool Husky







I made new friends with random animals waiting for their people on cool evenings, a.k.a. prepared to dial the cops if the dude with the dog in the car didn’t return very quickly, even though it was 60 degrees outside. He did, and the dog was definitely very happy and healthy.

Mariachi Pants


I wondered about the various types of fabrics that could have possibly been used to hold this mariachi in place while he beautifully belted out such high notes.

And, I visited several new spots in DFW, as well as Phoenix, Chicago, Kansas, Atlanta, Oklahoma, and a few other places during my business travels. And, many of those visits will find their way here!

So, there you have it! We’re all caught up!

Thanks for being patient – thanks for following my adventures via Twitter, Facebook, and Instagram , and thanks for checking in.

Consider this my official re-entry into the stratosphere. We’ll chat soon… I promise! Horchataaaaaa!!!!


Prepping Poblano Arroz con Pollo for the International Food Blogger Conference

Since 2009, food lovers, bloggers and the like have convened at the International Food Bloggers Conference (IFBC) to explore food, writing, and technology, all while indulging in some of the best wine and food anyone can find at a conference. This year, I am partaking in the fun and leaving Bear and Poblano and Onionthe cats to fend for themselves for a few days. To ensure the refrigerator doesn’t grow something funky, I decided to create a lil’ something from what we had already in the fridge and leave a good meal behind.

I started out with a large onion and three beautiful Poblano peppers just hanging out ready to be consumed. I French cut the onion and julienned the Poblano, then added about six large cloves of chopped garlic to the mix.

omgsdfwfood Poblano and Onion WellIn a large skillet, I heated up a tablespoon of vegetable oil on medium high heat and then added the mixture to sautee until the onions started to get translucent and the Poblanos became relaxed.

While that was going, I chopped a couple of chicken breasts into bite size pieces and then seasoned the chicken with Knorr Caldo de Pollo (chicken bouillon a la Mexicana), cumin powder, and garlic powder. I didn’t add salt omgsdfwfood Poblano Arroz con Pollobecause the bouillon has loads of salt. Once the onion and Poblano mixture was nice and tender, I created a well in the center of the pan and then added the chicken to the center. After the chicken began to start browning on one side, I stirred it all together and created another well.
This time, I added 3/4 cup of white rice to the well and allowed each grain to be coated with some oil and to be toasted up nicely. Once the rice started to turn from opaque to a solid white, I went ahead and combined everything together, making sure to scrape the bottom of the skillet to lift up any fond (yummy tasty bits that get stuck to the pan when cooking).

omgsdfwfood Poblano Arroz con Pollo2In a measuring cup, I added the remaining Poblano Arroz con Pollo3smoky salsa I had made a few days ago, along with two tablespoons of table cream, making about 1 cup of liquid and then added hot water to the mixer to make it just over 1 1/2 cups total. You can use tomato sauce, chicken stock, or even use some of your favorite jarred salsa that you have on hand, as long as it totals double the amount of rice. I simply used what I had on hand. I added the liquid to the skillet and combined well, scraping the bottom of the skillet once again to incorporate that delicious fond.

omgsdfwfood Poblano Arroz con Pollo4Immediately, I covered the skillet and reduced the heat to medium low and left to simmer covered for 25 minutes. Whatever you do, DO NOT remove the lid. The key to perfect rice, alone or with a protein or veggies, is to start on medium high, then add one part rice to two parts liquid, let come to a boil, immediately cover and reduce to medium low for 25 minutes completely covered and undisturbed. You will have perfect rice every single time – we can both thank my cousin Normie for that tip. It changed my rice game forever. I even usually just cut the heat off once the time is up and leave it covered until ready to serve. Best rice advice, I’m telling ya. Check out this rice from a few meals ago. ——–> Right!?!omgsdfwfood Perfect Rice

Once the Poblano Arroz con Pollo was done, I sliced a few salad or cherry tomatoes for a pop of color and freshness. Now, I can enjoy the IFBC knowing Bear has some amazing Poblano Arroz con Pollo to devour!

omgsdfwfood Poblano Arroz con PolloI can’t wait to share what I discover at the conference. From what I understand, we’ll enjoy an amazing tasting of Seattle’s very best restaurants, specialty shops and more, and if that isn’t enough, I have tons of restaurant visits planned… Seattle, here I come!

%d bloggers like this: