These healthful down-home country dishes offer another taste of Paige Murray’s signature cooking.
Paige Murray, wife of rodeo cowboy great Ty Murray, featured in the July 2019 issue, is the first to admit that when she is out of town, her significant other frequents Taco Bell.
Nevertheless, Ty has noticed the positive impact Paige’s cooking has had. “Ty loves my cooking and has really seen a change in his body and energy level since eating the recipes I’ve created,” Paige recently told C&I. “He’s always so active and no longer experiences any aches and pains from rough stock riding and ranch work.” Here’s another serving of Paige Murray’s recipes, including one inspired by her great-grandmother.
TexMex Burgers
Burgers
1 pound 96 percent lean beef
3 whole-wheat buns
1 tablespoon taco seasoning
2/3 cup shredded Monterey Jack cheese
Salt and pepper, to taste
Salsa
1 tomato, diced
¼ cup chopped cilantro
1 tablespoon olive oil
Salt and Pepper, to taste
Cream
¼ cup plain Greek yogurt or sour cream
2 teaspoons hot sauce
salt and pepper, to taste
In a small bowl, mix tomato, cilantro, and olive oil. Season with salt and pepper. In another small bowl, mix yogurt (or sour cream), hot sauce, and salt and pepper.
Divide beef into thirds. Form in balls. Flatten each piece wide.
Place 1/3 of cheese onto center of each patty. Fold edges of beef over cheese, sealing and shaping to form a cheese-stuffed patty. Season with salt and pepper.
Heat a small amount of oil in a skillet or on a griddle. Cook patties about 5 minutes per side until no longer pink in the center. Half buns and toast on the griddle or in the skillet. Spread hot sauce cream onto buns, top with patty and salsa.
Mama’s Chicken Enchiladas
(Serves 4)
4 cups chicken, shredded (using rotisserie chicken makes it easy)
1½ cups pre-shredded Mexican mix cheese
8 ounces plain non-fat Greek yogurt*
2 cans red enchilada sauce
Mix chicken, 1 cup cheese, and Greek yogurt in a bowl. Divide and spoon mixture into tortillas and roll up. Place seam side down in baking dish. Cover with enchilada sauce. Sprinkle with remaining cheese.
Bake at 350 degrees for 20 minutes. Serve.
MawMaw’s Blueberry Delight
This was my favorite dessert when I was a little girl. My Nana made it for me all the time. MawMaw was my great-grandmother.
1 stick butter
1 package graham cracker crumbs
1 package cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
Blueberry Topping*
1½ cups fresh or frozen blueberries
¼ cup sugar
Heaping teaspoon corn starch
Melt butter and added to cracker crumbs. Press into bottom of 9” by 13” baking dish. Mix the cream cheese with sweetened condensed milk and lemon juice. Spread on top of crust. Heat blueberries and sugar on medium-low heat, stirring well. Add cornstarch and cook 5 minutes more until thickened. Spread on top of cream cheese layer and chill in the refrigerator.
* You can use 2 cans blueberry pie filling instead of making your own.
Read our profile of Ty Murray in the July 2019 issue.
Recipes reprinted and adapted from Southern Fried Skinnyfied: Delicious Healthy Cookin’ From the TY Ranch by Paige Murray.
Photography: Courtesy Paige Murray
