San Antonio ranks as the second largest city in Texas and is the epicenter for Tejano culture and Texas tourism. The city was named for Portuguese St. Anthony. Several military bases are nearby and also several missions. Tourism contributes to much of the solid economy in the area.

The Alamo is the top attraction in San Antonio and is located in the heart of the city and the River Walk is a close second. The river is 2 1/2 miles long and winds through the city.

Most of the cuisine is Tex-Mex and there are many restaurants to chose from and a wide range of prices.

Strolling down along the beautiful winding river gives one a sample of the historical city and a glimpse of a cosmopolitan city with diverse cultures. This is San Antonio. You will see dense foliage, beautiful trees with moss along the river as it winds through the city. As you walk or take the river taxi, you will see many restaurants, shops and historical places to visit. Make sure you take the river tour at night, it is simply beautiful. What can be more fun that sitting under the stars having dinner and listening to a Mariachi band?

The teasing aromas of foods are a mixture of Mexican, Creole, Western Texas, Italian, Greek, Irish, French, Russian and German. There's a real mix of cultures in San Antonio. Our best meals were on the River Walk and down in an old Mexican Village South of the city.

Try some of the following restaurants which are ranked high among tourists; Augie's Smokehouse, Ernesto's Mexican, Guenther House, Chris Madrid's Nachos and Burgers, Schilo's Deli, Las Canarias Restaurant and Paloma Blanco Mexican. If you are planning to visit for a few days it is best to reserve your room ahead of time. Stay in the downtown and you can go by trolley to visit all sites. Some top hotels located in the city are the Crockett Hotel, Omni, Havana Riverwalk Inn, Sheraton, Fairmount Hotel and LaQuinta to name a few.

There are many places to visit and you want to take the trolley to each of these: Alamo, King William Historic District, La Villita Historical Village, Botanical Gardens, Brackenridge Park and the Zoo, Market Square, the Enchanted Spring Ranch, the Spanish Governor's Palace, the Basilica of the National Shrine of the Little Flower and Casa Navarro. There are several missions, but the one that is most beautiful is Mission Conception.

Enjoy the recipes this week from the area of San Antonio and remember spices are the secret to great Tex-Mex foods.

Oven BBQ Brisket

5-7 lb. brisket

1 tablespoon of onion and 1/2 tablespoon of garlic powder

Liquid smoke

Worcestershire sauce

BBQ sauce

1 large onion

Chicken Southwest Style

Ingredients

4 boneless skinless chicken breasts

2 roasted red peppers, sliced in strips

Marinade

2 jalapenos, thinly sliced rounds

3 tablespoons fresh cilantro leaves

 tablespoons tequila 

1 tablespoon garlic, minced

1 teaspoon red chili pepper flakes

1 teaspoon ground cumin

1 tablespoon dried oregano

1/2 tablespoon lime juice

2 teaspoons salt, divided

Coating for Peppers:

1 cup all-purpose flour 1

 teaspoon garlic powder

2 cups canola oil

4 kaiser rolls

Garnish

mayonnaise (optional)

green cabbage, thinly sliced (optional) or romaine lettuce (optional) or spinach leaves (optional)

red onion, thinly sliced (optional)

provolone cheese, sliced (optional)

Directions

 

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice,

and 1 teaspoon salt.

 

Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in

refrigerator for 4 to 8 hours.

 

Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

 

In a small mixing bowl add flour, remaining 1 teaspoon salt and the garlic powder.

 

Heat the canola oil to 350 degrees F.

 

Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

 

Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes before thinly slicing or shredding.

 

Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage or lettuce, onion, chicken breast, fried peppers, and top with cheese.

Romano Chicken

Ingredients:

chicken breasts

1/2 cup flour

2 tablespoons romano cheese, you can use kraft in a jar

salt and pepper

1 egg, beaten

2 teaspoons water

Directions:

 

Whisk together the egg, and the water.

 

Pound out chicken breasts to, at most, 1/2 inch thick.

 

Season the flour with salt and pepper, and coat the chicken lightly.

 

Then dip in egg, and cover with shredded Romano.

 

Place in frying pan on medium high, with a little bit of oil.

 

Cook until golden brown.

Green Bean Southwest Casserole

16 ounces alfredo sauce, with roasted red pepper by classico

14 1/2 ounces diced  tomatoes, fire roasted with garlic by hunts drained

29 ounces sliced  green beans, kitchen style by green giant drained

1 1/3 cups French-fried onions, by French's

1/2 teaspoon creole seasoning

Directions:

Mix sauce, beans, tomatoes, seasoning, and 2/3 cup onions in a casserole dish. Bake at 350 degrees F for 30 minutes or until hot.

Stir and top with remaining 2/3 cup onions. Bake for 5 more minutes until onions are golden.

Steamed Flan

10 egg yolks

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) can evaporated milk

3 tablespoons margarine

3 tablespoons brown sugar

Directions:

Zucchini - Shrimp Casserole

Ingredients

1/2 cup uncooked white rice

1 cup water

1/2 lb. of diced shrimp

1 pound pork sausage

1/2 cup chopped onion

1 cup diced fresh tomato

1 cup finely diced zucchini squash

2 (4 ounce) cans sliced mushrooms, drained

(8 ounce) package processed cheese food, cubed

1 pinch dried oregano

1 tablespoon of chopped fresh parsley

salt and pepper to taste

Directions:

Chili Cheese Dip

Ingredients

1 (8 ounce) package cream cheese, softened

1 (15 ounce) can chili

1 cup shredded Cheddar cheese

Directions:

Serve peanut butter at room temperature as a dip for the fresh apple wedges.