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Lisa Flavors, Houston, TX (2026)

05/06/2026

Easy Chicken Tostadas

Ingredients:

8 corn tortillas (6 inch)
1 tablespoon vegetable oil
8.5 ounces corn, drained
1½ cups shredded cooked chicken
8 ounces salsa
2 tablespoons taco seasoning (store-bought or homemade)
15 ounces black beans, drained and rinsed
2 cups Colby Jack cheese, shredded
Fresh cilantro, for garnish
Tomatoes, diced, for garnish

Directions:

Preheat oven to 400°F (200°C). Lightly brush both sides of tortillas with oil and place on a baking sheet. Bake 8–10 minutes, flipping once, until crisp.
In a skillet over medium heat, stir together chicken, salsa, and taco seasoning. Cook about 5 minutes until heated through.
Spread black beans and corn evenly over baked tortillas.
Spoon warm chicken mixture on top of the beans and corn.
Sprinkle shredded cheese generously over each tostada.
Bake 5–7 minutes until cheese melts.
Garnish with chopped cilantro and diced tomatoes. Serve warm.

Servings: 4

05/06/2026

Lemon Chicken

Ingredients:

Parmesan Crusted Chicken:

1½ lb chicken breasts (2 large), patted dry
1 Tbsp olive oil, for sautéing
1 Tbsp parsley, for garnish (optional)
½ lemon, sliced for garnish (optional)

Egg Mixture:

2 large eggs
1 garlic clove, minced
½ tsp Italian seasoning
½ tsp salt
¼ tsp ground black pepper

Parmesan Breading Mixture:

1 cup Parmesan cheese, grated
3 Tbsp all-purpose flour

Lemon Butter Sauce:

8 Tbsp unsalted butter
2 garlic cloves, minced
¼ cup lemon juice
¼ cup chicken broth
¼ tsp ground black pepper

Directions:

Cut chicken breasts in half lengthwise and gently pound with a meat mallet until evenly thick.
In one bowl, whisk together egg, garlic, Italian seasoning, salt, and pepper.
In another bowl, combine Parmesan cheese and flour for breading.
Dip each chicken piece into the egg mixture, then dredge in Parmesan mixture. Shake off excess.
Heat olive oil in a large non-stick skillet over medium heat. Cook chicken 4–5 minutes per side until golden, crispy, and cooked through (165°F). Reduce heat if browning too fast.
Meanwhile, melt butter in a separate saucepan, sauté garlic until fragrant. Add chicken broth, lemon juice, and pepper. Cook about 2 minutes.
Pour lemon butter sauce over the cooked chicken, coating evenly.
Garnish with lemon slices and chopped parsley if desired.

Servings: 4

05/06/2026

Skillet Salsa Chicken

Ingredients:

2 large boneless, skinless chicken breasts
½ teaspoon garlic powder
½ teaspoon chili powder
Salt & pepper, to taste
Flour, for dredging
1 tablespoon butter
1 tablespoon olive oil
¼ cup chicken broth
1 (14.5 oz) jar salsa (use your favorite kind)
1 cup shredded Mexican cheese blend
Fresh cilantro, chopped (optional, to taste)

Directions:

Preheat oven to 400°F (200°C) and position rack in the middle.
Slice chicken breasts in half lengthwise to make 4 thin cutlets. Season both sides with garlic powder, chili powder, salt, and pepper, then lightly dredge in flour.
In an oven-safe skillet, melt butter with olive oil over medium-high heat. Sear chicken 3–4 minutes per side until lightly golden. Remove and set aside.
Pour chicken broth into the skillet, scraping up browned bits. Stir in salsa and bring to a simmer.
Return chicken to the pan, spoon salsa over each piece, and sprinkle cheese evenly on top.
Bake in the oven 5–7 minutes until chicken reaches 165°F and cheese melts. For a bubbly, lightly browned top, broil 1–2 minutes, watching carefully.
Garnish with chopped cilantro and adjust seasoning with extra salt and pepper if desired.

Servings: 4

05/06/2026

Tuna Melt

Ingredients:

1 (6.5 ounce) jar oil-packed tuna, drained
2 tablespoons finely diced celery
1 tablespoon minced green onion
2 teaspoons capers, drained
2 tablespoons mayonnaise (or more to taste)
1 teaspoon Asian chile paste (such as sambal oelek)
⅓ cup fresh mozzarella cheese, pinched into small pieces
Salt and ground black pepper, to taste
2 tablespoons softened butter, divided
2 thick slices French bread
¼ cup shredded sharp white Cheddar cheese, divided
1 pinch cayenne pepper, or to taste

Directions:

In a mixing bowl, break up tuna lightly with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Stir in mozzarella. Season with salt and pepper. Chill until ready to use.
Preheat broiler and line a baking sheet with foil.
Butter both sides of each bread slice generously. Broil 2–3 minutes on one side until golden, flip, and broil another 2–3 minutes until toasted.
Place the darker side of bread down. Spread tuna salad evenly across each slice, pressing to the edges.
Top with shredded Cheddar and a pinch of cayenne pepper.
Broil sandwiches 5–6 minutes until cheese is melted and bubbly.

Servings: 2 sandwiches

05/06/2026

Sautéed Mushrooms with Garlic

Ingredients:

1 pound brown mushrooms (or white, cremini, or portobello), sliced thick (about ½ inch)
1 tablespoon soy sauce
2 tablespoons olive oil
2 tablespoons butter
¼ cup white wine (optional)
1 sprig fresh thyme or a pinch dried thyme
2 cloves garlic, minced
Chopped fresh chives for garnish (optional)

Directions:

Clean mushrooms by gently wiping with a paper towel or mushroom brush. Slice into thick pieces.
Heat butter and olive oil in a pan over medium-high heat.
Toss mushrooms with soy sauce just before adding to the pan to retain moisture.
Add mushrooms and cook without stirring for 4–5 minutes to brown one side.
If using, pour in white wine and allow it to evaporate. Add garlic and thyme, cooking an additional 3–4 minutes while stirring occasionally until mushrooms are tender.
Season with salt and pepper to taste. Garnish with fresh chives if desired.

Servings: 4

05/06/2026

Seven-Layer Taco Salad

Ingredients:

Ground Beef Layer:

1 lb ground beef
1 packet taco seasoning (or homemade)
½ cup water

Guacamole Layer:

3 ripe avocados
¼ cup lime juice
½ tsp garlic powder
¼ tsp salt
¼ tsp pepper
¼ cup chopped cilantro (optional)

Sour Cream Layer:

1½ cups sour cream

Cheese Layer:

2 cups shredded cheddar cheese

Toppings:

1 cup diced tomatoes
½ cup sliced black olives
½ cup sliced jalapeños (optional)
¼ cup chopped green onions (optional)
¼ cup chopped cilantro (optional)

Directions:

Cook ground beef in a skillet over medium heat until browned, breaking it apart while cooking.
Drain excess fat, then stir in taco seasoning and water. Simmer 5 minutes, remove from heat, and let cool slightly.
Mash avocados with lime juice in a bowl. Stir in garlic powder, salt, pepper, and cilantro if using until smooth.
In a clear glass or trifle dish, layer taco-seasoned beef evenly on the bottom.
Sprinkle 1½ cups shredded cheddar over the beef for the second layer.
Spread sour cream over the cheese to form the third layer.
Spread guacamole evenly over sour cream as the fourth layer.
Sprinkle remaining ½ cup cheddar to form the fifth layer.
Add diced tomatoes, olives, jalapeños, and green onions as the sixth layer.
Top with chopped cilantro for the seventh layer.
Cover with plastic wrap and refrigerate at least 30 minutes before serving.

Servings: 6–8

05/06/2026

Funnel Cake Fries

Ingredients:

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 large eggs
¼ cup vegetable oil
½ cup powdered sugar

Directions:

In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, beat milk and eggs until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until smooth batter forms.
Transfer batter to a piping bag or squeeze bottle for easier control.
Heat 2 inches of oil in a saucepan over medium heat until hot (about 350°F / 175°C).
Pipe 2–3 inch strips of batter directly into hot oil, avoiding overcrowding.
Fry each side about 1 minute until golden and crisp.
Remove with tongs and drain on a paper towel-lined plate.
Dust generously with powdered sugar while warm and serve with your favorite dipping sauces.

Servings: 4–6

05/05/2026

The Best Banana Pudding

Ingredients:

8 oz block cream cheese, softened
14 oz can sweetened condensed milk
5 oz package instant vanilla pudding mix (large box)
3 cups milk (2% or higher)
2 tsp vanilla extract
8 oz tub whipped topping (Cool Whip), thawed (divided)
11 oz box Nilla wafers (divided)
5–7 bananas, peeled and sliced (divided)

Directions:

Beat softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy.
Add sweetened condensed milk, pudding mix, milk, and vanilla extract, and mix until fully combined and smooth.
Gently fold in half of the whipped topping until incorporated.
In a trifle dish, large bowl, or 9×13-inch pan, layer one-third of the Nilla wafers across the bottom.
Arrange a layer of sliced bananas over the wafers.
Spoon one-third of the pudding mixture over the bananas, spreading evenly.
Repeat layering with the remaining wafers, bananas, and pudding two more times.
Spread the remaining whipped topping over the top layer.
Cover with plastic wrap and refrigerate for at least 1–2 hours to set and soften the wafers.

Servings: 8–10

05/05/2026

Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients:

Mushrooms:

4 tablespoons butter
8 ounces brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Chicken:

4 skinless, boneless chicken breasts
Salt and pepper to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
¼ cup fresh grated Parmesan cheese

Garlic Parmesan Cream Sauce:

1 tablespoon olive oil
2 large garlic cloves, minced
1 tablespoon Dijon mustard
1½ cups half and half (or reduced fat cream)
½ cup finely grated Parmesan cheese
Salt and pepper to taste
½ teaspoon cornstarch mixed with 2 teaspoons water (optional)
2 tablespoons fresh parsley, chopped

Directions:

Preheat oven to 400°F (200°C).
Melt butter in a large oven-proof pan over medium heat. Add garlic and cook 1 minute until fragrant. Stir in mushrooms, season with salt, pepper, and parsley, sauté until soft, then remove from heat to cool.
Pat chicken dry and season with salt, pepper, onion powder, and dried parsley. Cut a pocket into each breast and stuff with 2 slices mozzarella, some mushrooms, and 1 tablespoon Parmesan. Secure with toothpicks.
Heat leftover mushroom juices in the pan over medium-high heat and sear chicken until golden on both sides. Cover and bake in the oven for 20 minutes or until fully cooked.
Remove chicken and set aside. Add garlic to the pan juices and cook 1 minute. Stir in mustard and half and half, simmer, then mix in remaining mushrooms and Parmesan until melted. Add cornstarch slurry if using and cook until thickened. Season with salt and pepper, stir in parsley, and return chicken to coat in sauce.
Serve hot.

Servings: 4

05/05/2026

Perfect Filet Mignon

Ingredients:

2 filet mignons
Salt and ground black pepper to taste (season generously)
1 tablespoon oil
2 tablespoons unsalted butter
5 cloves garlic, peeled
4 sprigs fresh rosemary

Directions:

Remove filet mignons from the fridge 30–60 minutes before cooking. Unwrap, season generously with salt and pepper, and let rest at room temperature.
Preheat oven to 360°F (182°C). Heat a medium cast iron skillet over high heat for 3–5 minutes until very hot. Carefully add oil, avoiding splatters.
Sear the filets for 2–3 minutes per side (1–2 minutes per side for smaller filets) until a golden-brown crust forms. Remove skillet from heat.
Add butter, garlic cloves, and rosemary to the skillet. Transfer skillet to the oven and bake for 2–8 minutes depending on desired doneness:
2 minutes for rare
3–4 minutes for medium-rare
5 minutes for medium
6–7 minutes for medium-well
8 minutes for well-done
Remove skillet when internal temperature is 5–10°F below your target.
Transfer steaks to a plate, tent loosely with foil, and rest for 5–10 minutes. Serve with garlic and melted butter from the skillet.

Servings: 2

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