Writing Wings For You

Marie Lukasik Wallace ~ # I LIVE Poetry – I'm passionate about life and writing and all things creative and poetic!


A Poem with a Taste Challenge


Okay my friends…I was inspired by a poem I read yesterday that involved the tastes of a place.   And food brings about joyous memories with friends and families and those special people we love.  So, here’s my challenge:

Write a poem about the tastes of YOUR place…and then maybe include one of your favorite recipes…it can be from that place your wrote about, or one of your favorite recipes…I think it would be really cool to gather recipes of places from around the world….Then I can wake up and say things like, I’d like to travel to Austrailia today or Georgia, and pull a recipe out and be reminded of you!   Besides, my recipe box needs new tastes!   ENJOY!


Though I live in Idaho now…my strongest memories of taste are from Texas…

So, here’s my poem:

Random thoughts on the Flavors of Texas

I’ll tell you a

half dozen things about

the flavors of Texas.

The best bar-b-que ribs

and brisket you

ever did taste

because it’s grilled

in a brick fire pit

with Mesquite wood

and a homemade with a

vinegar/beer concoction.

Even Bill Miller’s

on a Texas corner can make

it almost like that.

Unlike Boise’s Dickey’s,

whose food tastes

cold and processed…

The sauce isn’t too bad though.

And Ahhhh…

the Mexican food

so close to the border

has its advantages.

Those Mexican mamas making masa.

Enchiladas made from real corn tortillas,

with joy from hands which love

to dish deliciousness and

make your tongue tingle with taste.

Now that’s Texas

a true taste corner.

And did I tell you

about Big Red,

bubble gum soda,

the flavor of childhood

and firemen’s picnics…

and Blue Bonnet icecream…

You can’t buy that here in Idaho,

a state

so lackluster in flavor.

Is it because the

borders are so far way?

or is it because I miss

The taste of home…

Even Idaho potatoes

tasted better in Texas

grilled with my daddy’s hand

for breakfast, lunch and dinner.

Is it because my daddy

is a good cook?

Or do the potatoes

gain flavor

being trucked

all that distance?

I’m not dissing

on Idaho.

Perhaps, I’m just missing

the Flavors   of   Texas


HERE’s A LINK to KING RANCH CHICKEN so you can have your own taste of Texas.

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King Ranch Chicken

This recipe goes with a great TASTES OF HOME CHALLENGE – You can either

share your favorite HOME recipe or write about your Tastes of Home.

Prep time:         40 minutes

Cook Time:   30 minutes


2 T   butter

2 cloves garlic, peeled and minced

¼-1/2 tsp red pepper flakes or ground

½ tsp of cumin

 This is a mixture of two of my favorite recipes.  It’s a family favorite!

                (if I make it for the kids, I leave out the bell peppers.)


1 T  butter

1 small yellow onion, peeled and chopped

Optional:  ½ medium green bell pepper, cored, seeded and chopped   &

6 oz mushrooms (first time didn’t use green peppers or mushrooms…..).

  1. 10 ¾ oz of Cream of Mushroom Soup

  1.  10 ¾ oz of Cream of Chicken Soup

  1.  10  oz can of diced tomatoes

  1.  Small can    of green chilies diced

½ cup chicken broth

1 C   of   sour cream


Olive oil for frying

8 corn tortillas




Chicken and other Layers:

3 C diced cooked chicken

2 C  medium cheddar cheese  shredded   (tastes good with sharp too)  (try other cheeses!)



Preheat oven to 350 .  Coat 11 by 7 by 2” baking dish with non-stick cooking spray and set aside.  Sauce:  Melt butter in medium heavy skillet over moderate heat.  Add garlic, red pepper and cumin.  Stir fry 1 minute.  Option 1:  you can blend flour, add broth and milk, and cook, stirring constantly, until thickened and smooth (3 minutes).   Stir in sour cream, salt and black pepper to taste.  Set aside.   Or Option #2:  Stir together, cream of mushroom soup, cream of chicken soup, sour cream.  Set aside.

Filling:  melt butter in large heavy skillet, over moderate heat.  Add onion, green pepper, green chilies, mushrooms, and tomatoes.  Stir often, until vegetables soften and flavors meld – 10 to 15 minutes. 

Tortillas:  Pour oil to depth of ½ inch in small heavy skillet.  Set over moderate heat.  When ready, dip tortillas, one by one until just long enough to soften.  Drain on paper towels.


To layer:  arrange half of tortillas in the bottom of the prepared baking dish.  Then, build up the layers:  ½ the chicken and 1/2 sauce and ½ the cheese.  Then, another layer of tortillas, the other ½ of the chicken and remaining sauce and cheese.


Optional:  you can add black olives