July is in full swing, which means a chance to have a taste of Summer-time goodness! Check out these Summer inspired award-winning recipes from our Creative Arts Contests at the State Fair of Texas. There’s plenty of opportunities to try out these recipes like the savory Fajita Tacos the sweet and satisfying Salted Caramel Banana Pudding. This July, whether you’re at a big gathering, watching fireworks, or relaxing on a hot day, these tasty treats and eats are too good to beat.
FLAJITA TACOS
Jessie Newcomb
Bedford, TX
3rd Place–Tex-Mex
Ingredients:
2 T. sea salt
2 T. ground black pepper
2 T. onion powder
2 T. garlic powder
1 lg. onion, sliced
5 lg. jalapeños
2 T. canola
Corn or flour tortillas
3 Ibs. skirt steaks
1 red, green, orange and yellow bell pepper
Prepare charcoal grill. In prep bowl combine salt, pepper, onion and garlic powder. Rub on skirt steak. Place on hot grill and grill until steaks reach 165°. Cover with aluminum foil. Remove core from bell peppers. Cut into thin slices. In large bowl, rub peppers, onion and jalapeños with oil and salt. Place all vegetables on a grilling basket. Place on grill until vegetables are tender. Turn vegetables occasionally. Slice skirt on crosswise. Add beef skirt and vegetables to each taco.
TEX-MEX POTATO SALAD
Anna Jones
Coppell, TX
1st Place–Farm to Fork
Ingredients:
2 med. ears sweet corn
1 ½ Ibs. sm. red potatoes
1 med. ripe avocado, peeled & cubed
1 c. grape tomatoes, halved
2 green onions, chopped
1 sm. jalapeño, seeded & chopped
¼ c. sour cream
¼ c. mayonnaise
¼ c. salsa
2 T. lime juice
1 T. red wine vinegar
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground cumin
Bring a large pot of water to a boil. Add corn and cook until crisp tender, about 4 minutes. Remove corn and cool 10 minutes prior to cutting corn from cobbs; set aside. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10 to 12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add corn, avocado, tomatoes and green onions. In blender or food processor, combine jalapeño, sour cream, mayonnaise, salsa, lime juice, red wine vinegar, salt, garlic powder, onion powder and cumin. Process until blended. Pour over potato mixture; toss to coat.
Chill, covered, until ready to serve.
SALTED CARAMEL BANANA PUDDING
Jill Spears
Prosper, TX
1st Place–Farm to Fork
Ingredients:
Salted Caramel:
¼ c. salted butter
¼ c. packed light brown sugar
½ c. heavy cream
1 tsp. kosher salt
¾ c. dulce de leche
Melt butter and light brown sugar in a small saucepan over medium, stirring occasionally. Stir in dulce de leche. Bring to a boil, stirring constantly, until smooth, about 2 minutes. Remove from heat and stir in cream and salt. Cool 10 minutes.
Custard:
¾ c. granulated sugar
2 c. whole milk
⅓ c. all-purpose flour
4 lg. egg yolks
¼ tsp. kosher salt
1 T. salted butter
Whisk together granulated sugar, flour and salt in a large, heavy saucepan. Whisking constantly, add whole milk in a slow steady stream.
Whisk in egg yolks. Cook over medium-high heat, stirring constantly with a rubber spatula, 8 to 10 minutes. Remove from heat, add butter and stir until it melts. Stir in vanilla extract. Press plastic wrap directly on surface to prevent a skin forming and cool completely about 1 hour.
Whipped Cream:
1 c. heavy cream
¼ c. powdered sugar
Beat heavy cream with an electric mixer on medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form.
4 sm. ripe, firm bananas, cut into thin rounds (about 4 c.)
28 crisp gourmet cookies (such as Lotus Biscoff*)
Assembly: Cover bottom of a 2-quart baking dish or serving bowl with 14 cookies, breaking them as needed. Drizzle with half of the salted caramel; top with half of sliced bananas and half of custard. Repeat layers with remaining cookies, caramel, bananas and custard. Spread whipped cream on top and chill 30 minutes before serving. *If using the rectangular ones, it will be about 20. Yield: 8 servings.
CHEESY BRUSSELS SPROUT CASSEROLE
Sally Muhl
Sunnyvale, TX
3rd Place–Farm to Fork
Ingredients:
2 Ibs. Brussels sprouts
1 c. fresh cooked bacon bits
2 c. shredded white cheddar
1 tsp. kosher salt
cheese, divided
½ tsp. black pepper
½2 c. heavy cream
½ c. panko bread crumbs
Preheat oven to 400°. Fill a large pot with water and bring to a boil. Trim ends of Brussels sprouts, cut sprouts in half, then add them to water once it comes to a boil. Boil sprouts 7 to 8 minutes, until just tender; drain and let cool. Slice Brussels into thin pieces then add to a large bowl. Mix together with 1 cup of cheese, cream, bacon bits, salt and pepper. Pour into a 9 x 13-inch baking dish and cover with remaining cup of cheese and bread crumbs. Bake 25 minutes until casserole is bubbling and bread crumbs are brown.
SPICY MACARONI AND CHEESE
Jessie Newcomb
Bedford, TX
2nd Place–Cooking with Cheese
Ingredients:
1 (8-oz.) pkg. uncooked elbow macaroni, divided
2 slices bacon
½ c. unsalted butter
1 jalapeño, finely chopped
¼ c. tapioca starch
1 ½ c. unsweetened almond milk
1 c. extra sharp cheddar cheese, shredded
1 c. white American cheese, shredded
½ c. fontina cheese, shredded
1 c. bread crumbs
2 T. melted butter
1 tsp. sea salt
Preheat oven to 350°
Cook macaroni according to package directions. Omit salt. Drain and set aside. Lightly grease 2-quart baking dish; set aside. In skillet cook bacon until lightly crisp. Remove from skillet and place on paper to drain. Let cool and set aside. Melt butter in a heavy saucepan over low heat. Add chopped jalapeño. Sauté 1 minute. Add tapioca starch, stirring until smooth. Cook 1 minute stirring constantly, gradually add almond milk and salt, stirring constantly until thickened and bubbly. Reserve ¼ of each cheese. Combine together in small bowl and set aside. Add remaining cheeses, stirring until cheese melts. Stir in macaroni into cheese sauce. Pour into greased baking dish. Sprinkle cheese over macaroni, then sprinkle bacon and bread crumbs evenly. Then pour melted butter over bread. Bake at 350° 15 minutes or until cheese is golden brown.