Thursday, March 8, 2018

Tex - Mex Migas and Homemade Vegetarian Crock Pot Refried Beans

I live in Texas and we're known for our Tex - Mex Cuisine. We have some of the best Tex - Mex, Mexican and South American Restaurants. My favorite restaurant breakfast is Migas.

The Spanish word means, Crumbs.
It's a recipe that comes to us from Spain and Portugal.
Today there are many versions of Migas including:
Tex - Mex

This is my favorite way to prepare and serve Tex - Mex Migas.

Here's what you'll need:
A  10" or larger Cast Iron Skillet.
Paper Towels to drain the fried Tortillas.
Flour Tortillas for serving.
Avocado for Garnish.

1/2 C Vegetable Oil
4 Corn Tortillas
12 Large Eggs
1/4 C Half and Half
Salt & Pepper to taste
1 TBS Olive Oil
1 TBS Butter
1 Medium Onion, diced.
1 Green Bella Pepper, diced.
1 Red Bell Pepper, diced.
1 4 oz. can of Diced Green Chiles, drained.
4 Roma Tomatoes,  seeded and diced.
1 C Shredded Queso Quesadilla Cheese
3 TBS Chopped Fresh Cilantro.

In the Skillet on Medium High Heat:
Vegetable Oil, until hot.
Fry each Tortilla separately until crisp.
Transfer etc one to some paper towels to drain.
Break them up and set aside.

Remove the Oil and wipe out the Skillet with Paper Towels.

In a Mixing Bowl:
Half and Half
Salt and Pepper to taste.
Whisk well.
Set Aside

In the Skillet on Medium Heat:
Olive Oil and Butter until Hot.

Green Bell Pepper
Red Bell Pepper
Green Chiles
Cook, stirring for a few minutes until heated through.

Reduce Heat to Low.

Stir to combine well.

Stir to combine well.

Fried Tortillas
Stir well.

Serve Hot accompanied with Flour Tortillas and a serving of refried beans. ( I make my own Vegetarian Version of Refried Beans in a Crock Pot)
Recipe to follow.

Peace in the Kitchen!

We eat a lot of refried beans in Texas. It's a staple ingredient on every Tex - Mex dinner plate.
As a Vegetarian, I'm never sure if the Refried Beans in a restaurant are Vegetarian. Traditionally they're made with Lard. I make my own at home. These are easy Vegetarian Crock Pot Beans.
These are perfect. I'll never buy canned Refried Beans again.

Pinto Beans

Crock Pot Refried Beans

1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans. (I just discovered that not all bags of Pinto Beans include a flavor pack.) If they don't, add the following spices to the Crock Pot in addition to the Salt and Cayenne Pepper mentioned below. (1 1/2 tsp Chili Powder, 1 1/2 tsp Paprika, 1/2 tsp Granulated Sugar.
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water

Place the Beans in the Crock Pot.
Layer in the following order:
The Packet of Seasoning
Cayenne Pepper
Do not stir!

Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.

Blend the Beans with an immersion blender until creamy smooth.

Serve with the following garnishes:

Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper

Peace in the Kitchen!

Sunday, March 4, 2018

Tex - Mex Pull Apart Bread

I live in Texas and Jalapeños are a staple in our refrigerators and freezers. I also have plenty of jars of Pickled Jalapeño Slices in the Pantry.
This recipe uses a Jar of Nacho Slices.

Tex - Mex Pull Apart Bread:

1/2 C butter, melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/2 C Shredded Mozzarella Cheese
1- (10-12 ounce jar) of Pickled Jalapeno Nacho Slices, drained
1 tsp Dried Cilantro or Dried Coriander Seeds
6 Green Onions, sliced. Use all of the onion.
2 - 12 ounce tubes of any refrigerated biscuits, each biscuit cut into quarters.

Combine the first 6 ingredients in a large bowl, mix well
Fold in the biscuit pieces until well combined.

Place the mixture in a Bundt Pan ( your choice of design). coated with vegetable spray
Bake for 30 minutes in a preheated 350 degree oven.

Invert onto a serving platter and accompany with your favorite Salsa for dipping.

Peace in the Kitchen!

Saturday, March 3, 2018

Gruyère Fondue

I lived in Switzerland in the early 70's. It's where Fondue was created. If you're old enough, you either still have , or had, one of the 60's-70's Avocado Green or Harvest Gold Fondue Pots. We still have ours.

Gruyère Fondue

1 Clove of Garlic, crushed
1 1/2 C Dry White Wine ( a good French Sauterne)
1 pound of Gruyère Cheese, cubed
1 tsp Nutmeg
1/4 C Kirsch 
French Country Bread, cubed. You can use a Baguette too.

Rub the inside of a saucepan with the Garlic. Discard any remaining pieces.

Add Wine and bring to a boil.

Reduce heat to medium low and stir in the Cheese with a wooden spoon, until melted. 
Do not allow it to boil.

Cook for about 20 minutes, it will begin to thicken.


Transfer to a Fondue Pot or Chafing Dish.

Serve by dipping cubed bread into the cheese with Fondue Forks.
Stir frequently while serving.
Add additional wine if it begins to thicken too much.

Peace in the Kitchen!

Friday, March 2, 2018

Vegetarian Tex - Mex Casserole

Here's a great tasting  Casserole that's Vegetarian. I make it with the addition of a package Meatless Ground Beef, that's been sautéed in 2 TBS of Vegetable Oil before adding it to the Casserole. You can opt out of the Meatless Ground and only use the Vegetables.

Baked Tortilla Chips are the best.

This is my choice of Salsa when I don't have any of
my own homemade available.

This is one of my favorite Tex-Mex Recipe Cheeses.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Dish.

1 TBS Vegetable Oil
1 Yellow Onion, diced
2 Cloves of Garlic, minced.
1 Green Bell Pepper, diced
1 - Red Bell Pepper, diced
1 C Corn
1 - 15 oz. can of Black Beans, drained
1 - 15 oz. can of Pinto Beans, drained
1 - 15 oz. can of Red Kidney Beans, drained
1 tsp Chili Powder
1/2 tsp Paprika
1/2 tsp Cumin
1/4 tsp Cayenne Pepper
2 C of your favorite Chunky Salsa
8 C of Broken Tortilla Chips
1 1/4 C Shredded Cheddar Cheese
1 1/4 C Queso Quesadilla Cheese

Diced Green Onion
Nacho Jalapeños
Diced tomatoes

In a Skillet on Medium High Heat:
Oil, until Hot.
Sauté for a few minutes until clear.

Green Bell Pepper
Red Bell Pepper
Stir well.
Sauté for 5 minutes.

Black Beans
Pinto Beans
Kidney Beans
Chili Powder
Stir well.
Cook for a few minutes.

In the Casserole Dish, Layer in the following order:
Half of the Tortilla Chips
1/2 of the Bean Mixture
1/2 of the Meatless Ground
1/2 of the Cheddar Cheese
1/2 of the Queso Quesadilla Cheese
Remaining Tortilla Chips
Remaining Bean Mixture
Remaining Meatless Ground
Remaining Cheddar Cheese
Remaining Queso Quesadilla Cheese

Bake for 30 minutes.

Serve Hot topped with your favorite Garnishes.

Peace in the Kitchen!

Monday, February 26, 2018

Easter Cookies that are Easy and really Cool!

There's no need for a recipe here. These cookies are so easy.

Here's what you'll need:

Buy some basic Sugar Cookies and Frosting.
Buy some Jelly Beans.
Buy some Coconut, Food Coloring and Zip Lock Bags.

Place Coconut in several different bags, for different colors of Coconut.
Add a few drops of food coloring and a few drops of water to each bag.
Shake to disperse the color evenly.

Frost each Cookie with Icing.
Top each Cookie with about a TBS of Coconut.
Top the Coconut with a few Jelly Beans.

Peace in the Kitchen!

Monday, February 19, 2018

Tex - Mex Tortilla Roll Up Appetizers

This is just a variation of a Tortilla Roll Up. There are many other recipes with different ingredients. You can customize them to your own personal taste.

8 oz. Sour Cream
8 oz. Cream Cheese, room temperature.
1 - 4.5 oz. can of Green Chiles, drained.
1 - 4.5 can of Chopped Black Olives, drained.
1 C Shredded Cheddar Cheese
1 tsp Adobo Seasoning
5 - 10" Flour Tortillas

In a Mixing Bowl with an Electric Hand Mixer:
Sour Cream
Cream Cheese
Mix until well combined.

Fold in by hand:
Cheddar Cheese
Adobo Seasoning

Divide the mixture equally among the Tortillas.
Spread evenly.
Roll tightly.
Wrap each in Plastic Wrap.
Refrigerate for 2 hours.

Just prior to serving:
Slice to desired size.

Serve with your favorite Salsa.

Peace in the Kitchen!

Friday, February 16, 2018

Chocolate, Oats and Walnut Bars

My sister in law made these for a family gathering in Kansas. Some of the best recipes are the ones that come from family members. They're the recipes that we hand down from one generation to another. These are delicious and the perfect Bar to take to a family gathering or a church event.
I've researched these Bars and I can't find any definition for the name that they are traditionally known for, so I simply all them Chocolate, Oats and Walnut Bars.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 15" X 10" X 1 "  Rimmed Sheet Pan. Lined with Foil extending over all sides by 2".
You'll be able to lift the uncut Bars out of the Pan to a flat surface, slide them onto the surface and cut into squares.
A Stand Mixer with a Paddle Attachment.

16 TBS Butter,  room temperature,divided.
2 C Brown Sugar
2 Large eggs
4 tsp Vanilla, divided
2 1/2 C Flour
1 tsp Baking Soda
3 C Quick Cook Rolled Oats
1 - 14 oz. can Sweetened Condensed Milk
2 C Milk Chocolate Chips
1 C Chopped Walnuts

In the Stand Mixer with Paddle Attachment:
14 TBS Butter
Beat for 30 seconds.

Beat until well combined.

2 tsp Vanilla
Beat until well combined.

In a Mixing Bowl:
Baking Soda
Whisk Well

Mix just until combined.
Set Aside.

In a Saucepan on Low Heat:
Remaining Butter.
Sweetened Condensed Milk
Chocolate Chips
Heat until Chocolate is melted and stir to combine well.

Remove from Heat.
Fold in Walnuts
2 tsp Vanilla
Stir to combine well.

Remove 3 1/2 C of the Oats Mixture and Press it into the Foil Covered Pan.

Spread the Chocolate Mixture over the Oats Mixture.

Drop Dots of the remaining Oats Mixture evenly over the Chocolate.

Bake 25 minutes.
Remove Pan to a Rack to Cool Completely.

Use the Foil to lift it out of the Pan to a flat surface.
Slide the Bars onto the surface.
Cut into Squares.

Peace in the Kitchen!