Texas Exes November Dinner and Discussion Menu

Happy Option: Map’s Nacho Recipe   Ingredients 1-2 bags of tortilla chips  16 oz white Velveeta cheese   2 10-oz cans Rotel diced tomatoes with green chiles  1 4-oz can Hatch green chiles  2 diced jalapeno peppers  Cooked sausage or ground beef (optional add-in)  Chives, bacon, and sour cream (optional toppings)  Slowly heat the Velveeta cheese and mix with the Rotel tomatoes, Hatch green chiles, and jalapenos. Blend together and pour over chips to serve. Add cooked sausage or ground beef and top with chives, bacon, and sour cream.   Healthy Options: Samantha’s Buffalo Cauliflower Recipe:  Ingredients 1 package frozen cauliflower florets (2 lbs.)   1 cup AP flour   2 tsp kosher salt   1 tsp ground black pepper   1/4 tsp cayenne pepper (add more if you like it spicier)  1 cup soy milk    3 cups Panko breadcrumbs   Pour your cauliflower into a bowl and let it thaw.  Preheat the oven to 375*. Spray a cookie sheet with non-stick spray and set aside.   While your cauliflower is thawing, thoroughly mix the flour, kosher salt, ground black pepper, and cayenne pepper in a small mixing bowl. Place soy milk and Panko breadcrumbs in separate bowls.   Once your cauliflower is suitably thawed, dip it in the seasoned flour, then transfer it to the the soy milk and soak for at least 30 seconds. Roll the cauliflower in the breadcrumbs and transfer to the prepared cookie sheet. Drizzle with olive oil.   Slide the pan into the oven and cook for 20-30 minutes or until cauliflower is golden brown and crispy.   Healthy Option: Vivi’s Avocado Cilantro Lime Dip/Dressing   Ingredients   1/3 cup mayo or Greek yogurt  1 large avocado   1 handful cilantro (about 1/2 cup)   1 large garlic clove   2-4 tablespoons water (thin to taste)  lime juice from 1 lime or lemon   Sea salt and pepper to taste   Instructions: Using a blender or food processor, combine ingredients for dressing until smooth. Can be stored in the fridge for 5-7 days. Serve with veggie straws or chips. 

Texas Exes November Dinner and Discussion Menu

Happy Option: Map’s Nacho Recipe   Ingredients 1-2 bags of tortilla chips  16 oz white Velveeta cheese   2 10-oz cans Rotel diced tomatoes with green chiles  1 4-oz can Hatch green chiles  2 diced jalapeno peppers  Cooked sausage or ground beef (optional add-in)  Chives, bacon, and sour cream (optional toppings)  Slowly heat the Velveeta cheese and mix with the Rotel tomatoes, Hatch green chiles, and jalapenos. Blend together and pour over chips to serve. Add cooked sausage or ground beef and top with chives, bacon, and sour cream.   Healthy Options: Samantha’s Buffalo Cauliflower Recipe:  Ingredients 1 package frozen cauliflower florets (2 lbs.)   1 cup AP flour   2 tsp kosher salt   1 tsp ground black pepper   1/4 tsp cayenne pepper (add more if you like it spicier)  1 cup soy milk    3 cups Panko breadcrumbs   Pour your cauliflower into a bowl and let it thaw.  Preheat the oven to 375*. Spray a cookie sheet with non-stick spray and set aside.   While your cauliflower is thawing, thoroughly mix the flour, kosher salt, ground black pepper, and cayenne pepper in a small mixing bowl. Place soy milk and Panko breadcrumbs in separate bowls.   Once your cauliflower is suitably thawed, dip it in the seasoned flour, then transfer it to the the soy milk and soak for at least 30 seconds. Roll the cauliflower in the breadcrumbs and transfer to the prepared cookie sheet. Drizzle with olive oil.   Slide the pan into the oven and cook for 20-30 minutes or until cauliflower is golden brown and crispy.   Healthy Option: Vivi’s Avocado Cilantro Lime Dip/Dressing   Ingredients   1/3 cup mayo or Greek yogurt  1 large avocado   1 handful cilantro (about 1/2 cup)   1 large garlic clove   2-4 tablespoons water (thin to taste)  lime juice from 1 lime or lemon   Sea salt and pepper to taste   Instructions: Using a blender or food processor, combine ingredients for dressing until smooth. Can be stored in the fridge for 5-7 days. Serve with veggie straws or chips. 

Texas Exes November Dinner and Discussion Menu

Happy Option: Map’s Nacho Recipe   Ingredients 1-2 bags of tortilla chips  16 oz white Velveeta cheese   2 10-oz cans Rotel diced tomatoes with green chiles  1 4-oz can Hatch green chiles  2 diced jalapeno peppers  Cooked sausage or ground beef (optional add-in)  Chives, bacon, and sour cream (optional toppings)  Slowly heat the Velveeta cheese and mix with the Rotel tomatoes, Hatch green chiles, and jalapenos. Blend together and pour over chips to serve. Add cooked sausage or ground beef and top with chives, bacon, and sour cream.   Healthy Options: Samantha’s Buffalo Cauliflower Recipe:  Ingredients 1 package frozen cauliflower florets (2 lbs.)   1 cup AP flour   2 tsp kosher salt   1 tsp ground black pepper   1/4 tsp cayenne pepper (add more if you like it spicier)  1 cup soy milk    3 cups Panko breadcrumbs   Pour your cauliflower into a bowl and let it thaw.  Preheat the oven to 375*. Spray a cookie sheet with non-stick spray and set aside.   While your cauliflower is thawing, thoroughly mix the flour, kosher salt, ground black pepper, and cayenne pepper in a small mixing bowl. Place soy milk and Panko breadcrumbs in separate bowls.   Once your cauliflower is suitably thawed, dip it in the seasoned flour, then transfer it to the the soy milk and soak for at least 30 seconds. Roll the cauliflower in the breadcrumbs and transfer to the prepared cookie sheet. Drizzle with olive oil.   Slide the pan into the oven and cook for 20-30 minutes or until cauliflower is golden brown and crispy.   Healthy Option: Vivi’s Avocado Cilantro Lime Dip/Dressing   Ingredients   1/3 cup mayo or Greek yogurt  1 large avocado   1 handful cilantro (about 1/2 cup)   1 large garlic clove   2-4 tablespoons water (thin to taste)  lime juice from 1 lime or lemon   Sea salt and pepper to taste   Instructions: Using a blender or food processor, combine ingredients for dressing until smooth. Can be stored in the fridge for 5-7 days. Serve with veggie straws or chips. 

Texas Exes October Dinner and Discussion Menu

Anika’s Favorite Chicken Wings Restaurant: Pluckers Same Baked Chicken Wings (Total time: 55 min) Makes 6 Servings Ingredients 3 pounds pre-cut chicken wings or whole chicken, cut into smaller pieces 1/3 cup BBQ Spice Rub (homemade or store-bought) 2 tablespoons vegetable oil cooking spray 1 tablespoon chopped parsley (optional) Instructions Preheat the oven to 400F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray. Place the chicken wings in a large bowl along with the oil. Toss to coat evenly. Add the spice rub to the bowl. Toss the wings with the spice rub until they're coated. Arrange the chicken wings in a single layer on the rack. Bake for 45 minutes or until crispy and golden brown. Top with parsley, then serve. Teresa’s Buffalo Cauliflower Recipe My name is Teresa, and I'm going to share with you one of my favorite alternative chicken recipes! Don't miss out on all the fun—vegetarians can enjoy this fave, too! (Total time: 55 minutes) Makes 4 servings Ingredients 3/4 cup all-purpose flour 1 teaspoon paprika 2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup milk or unsweetened alternative milk 1 head cauliflower 1/4 cup buffalo sauce or hot sauce 2 tablespoons coconut oil or vegetable oil 1 tablespoon honey or maple syrup Instructions Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined. Break the head of cauliflower into florets, about 1.5 inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway through. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey or maple syrup, and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes. Dip them in your favorite ranch dressing or make a buffalo bowl with rice and beans! Enjoy!

Texas Exes October Dinner and Discussion Menu

Anika’s Favorite Chicken Wings Restaurant: Pluckers Same Baked Chicken Wings (Total time: 55 min) Makes 6 Servings Ingredients 3 pounds pre-cut chicken wings or whole chicken, cut into smaller pieces 1/3 cup BBQ Spice Rub (homemade or store-bought) 2 tablespoons vegetable oil cooking spray 1 tablespoon chopped parsley (optional) Instructions Preheat the oven to 400F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray. Place the chicken wings in a large bowl along with the oil. Toss to coat evenly. Add the spice rub to the bowl. Toss the wings with the spice rub until they're coated. Arrange the chicken wings in a single layer on the rack. Bake for 45 minutes or until crispy and golden brown. Top with parsley, then serve. Teresa’s Buffalo Cauliflower Recipe My name is Teresa, and I'm going to share with you one of my favorite alternative chicken recipes! Don't miss out on all the fun—vegetarians can enjoy this fave, too! (Total time: 55 minutes) Makes 4 servings Ingredients 3/4 cup all-purpose flour 1 teaspoon paprika 2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup milk or unsweetened alternative milk 1 head cauliflower 1/4 cup buffalo sauce or hot sauce 2 tablespoons coconut oil or vegetable oil 1 tablespoon honey or maple syrup Instructions Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined. Break the head of cauliflower into florets, about 1.5 inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway through. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey or maple syrup, and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes. Dip them in your favorite ranch dressing or make a buffalo bowl with rice and beans! Enjoy!

Texas Exes October Dinner and Discussion Menu

Anika’s Favorite Chicken Wings Restaurant: Pluckers Same Baked Chicken Wings (Total time: 55 min) Makes 6 Servings Ingredients 3 pounds pre-cut chicken wings or whole chicken, cut into smaller pieces 1/3 cup BBQ Spice Rub (homemade or store-bought) 2 tablespoons vegetable oil cooking spray 1 tablespoon chopped parsley (optional) Instructions Preheat the oven to 400F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray. Place the chicken wings in a large bowl along with the oil. Toss to coat evenly. Add the spice rub to the bowl. Toss the wings with the spice rub until they're coated. Arrange the chicken wings in a single layer on the rack. Bake for 45 minutes or until crispy and golden brown. Top with parsley, then serve. Teresa’s Buffalo Cauliflower Recipe My name is Teresa, and I'm going to share with you one of my favorite alternative chicken recipes! Don't miss out on all the fun—vegetarians can enjoy this fave, too! (Total time: 55 minutes) Makes 4 servings Ingredients 3/4 cup all-purpose flour 1 teaspoon paprika 2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup milk or unsweetened alternative milk 1 head cauliflower 1/4 cup buffalo sauce or hot sauce 2 tablespoons coconut oil or vegetable oil 1 tablespoon honey or maple syrup Instructions Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined. Break the head of cauliflower into florets, about 1.5 inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway through. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey or maple syrup, and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes. Dip them in your favorite ranch dressing or make a buffalo bowl with rice and beans! Enjoy!