This soft, moist, tenderly crumbly sweet cornbread is the perfect complement to spicy and savory dishes such as beef chili, fried chicken, or barbecued ribs, and great for breakfast with a smear of butter and a drizzle of honey.

Flaky, crispy, cheesy, spicy Nacho Puffs are a cross between nachos and cheese puffs – and they’re addictive.

Watermelon Salsa is the salsa of summer: the coolest, the juiciest, the most surprising and refreshing dip for tortilla chips, and a bright and flavorful topping for grilled fish or chicken.

Tex-Mex Pasta Salad is crammed with diced chicken, Cheddar cheese, black beans, corn and peppers, coated with a zingy chili-spiced dressing, and topped with a generous jumble of diced avocado and crumbled bacon.

Buttery soft sirloin develops deep flavor after a short soak in a spicy rub spiked with jalapeño peppers, chili powder and fresh lime. Pan roasting gives this marinated beef a crusty char and a tender, juicy center.

Homemade restaurant-style salsa is way better than the stuff in the jar – fresh and vibrant, exploding with the flavors of tomatoes, jalapenos, green chiles and lime.

Black Bean Soup is thick and chunky, warmly spicy, and rib-sticking. Topped with cool and creamy sour cream and avocado it’s an entire meal in one bowl.

This Southwestern take on a grilled cheese sandwich is crusty on the outside and gooey on the inside, with a boost of bright color and healthy fiber from shredded zucchini and carrots, and a dollop of spicy salsa.

Southwestern Vegetable Beef Soup is a Tex-Mex take on Minestrone – thick and chunky, packed with vegetables and beans in a smoky, spicy, creamy tomato broth.

A hurricane blew away my plans for a nice relaxing vacation, but being stuck at home gave me plenty of time to play in the kitchen. The result: this Tex-Mex/American menu of queso dip, barbecued baby back ribs, and blueberry pie.