Tex - Mex Chipotle Pepper Dip / Original Recipe

I had no idea what to call this dip.

I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.

I entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.

I decided to call it Tex - Mex Chipotle Pepper Dip.

When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".

So here's my newest Texas Dip to be served with Tortilla Chips!

Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!

This is a Texas Big Recipe, enough for a party.You could easily cut this in half.

I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.

Tex - Mex Chipotle Pepper Dip:

1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained

1 C Mayonnaise

1/4 C  Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!

I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!

2 (8oz.) packages of Cream Cheese, cut into small pieces

1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)

1 (15oz.) can of Corn, drained

4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6

8 oz.  package of Shredded Sharp Cheddar Cheese

In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.

In a saucepan over medium heat, combine the Tomatoes and  Cream Cheese and cook until the Cream Cheese is completely melted

Add the Mayonnaise mixture and combine well

Remove from heat, transfer to a large mixing bowl

Stir in:

Beans

Corn

Cheese

Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small.
I also make it in a large Cast Iron Skillet. It makes a really nice presentation for a BBQ or a Neighborhood Block Party.

Bake at 350 degrees for 30 minutes

Serve with Tortilla Chips

Enjoy!

Peace in the Kitchen!

Terry's Original Sangria Recipe

Summer is coming, I know you may not feel it now as I repost this recipe on Feb. 21, 2014, but when it arrives, be ready to serve your guests this Sangria.

It' truly the best.

I've only shared this original Sangria recipe with a few of my closest friends. It's definitely one of my favorites and a Best of the Best......

Now I'm sharing it with the world!

I was never pleased with any Sangria  I had purchased in a bottle or had been served in a restaurant, so I created my own.

I'm posting the pictures from one of my 3 books that I started in 1974 to show that I truly do create and re- create recipes.

I had to re write this recipe because it became difficult to read the original copy.

I make mine in a large stainless steel pasta pot and refrigerate it before serving.

This is the drink dispenser I make it in.

This is 1 recipe.

Terry's Original Sangria!

5 TBS Sugar

2 Oranges( squeeze one, wedge one)

2 C Orange Juice

3 C Apple Juice

1 bottle (4 liters or 13-1/2 C) Burgundy Wine

1/2 C Brandy

1/2 C Triple Sec

3 cans of Squirt or 36 oz or (4 1/2 C)  ( only Squirt).

Mix all of the ingredients well and serve over ice.

NOTE:
I've figured out that if I mix the 2 C of Orange Juice with the Sugar, in a Jar the night before, the Sugar will be completely dissolved and it's mixed better. Shake well before adding!

You can add fruit to the pitcher. I add lemon, lime and orange slices.

I generally triple it for a party!

Enjoy!

Peace in the Kitchen!

Truffles...... Chocolate ...... !

When Spring approaches, I think about chocolate. Well, actually I think about Chocolate often, but maybe I think about it more during Easter and Christmas.  Anyway, Spring is near and here are two recipes for Chocolate Truffles.

I've had a recipe for Holiday Truffle Balls that I've made for Christmas since  the 70's. It's a simple recipe and very good. Recently I discovered another recipe that's a bit more intricate, but they look amazing and they're cut into squares.

Holiday Truffle Balls:

 2 C semi sweet chocolate chips
1/4 C Orange Liqueur
1 can of Pillsbury Chocolate Fudge Frosting

Items to dip:
Coconut
Cocoa Powder
Chocolate Sprinkles
Crushed Pecans
Confectioner's Sugar

Melt Chocolate Chips in a medium saucepan over low heat, stirring constantly, a double boiler is better, and ( today as I write this, we've learned to successfully melt chocolate in a microwave). Your choice.
Remove from heat
Stir in liqueur and frosting
Blend well
Refrigerate for 2 hours

Scoop mixture into balls with a small cookie scoop
Roll the truffles in your favorite coating
Place in foil candy cups and refrigerate until ready to serve.


Chocolate Truffle Squares:

I wish I had the right to post a photograph of these. It was the picture that drew me to this recipe from Food52. I'll post a picture as soon as I make them. The recipe comes from Alice Medrich. Her book is titled (Seriously Bitter Sweet). She said the original recipe is from her French landlady. This is her adaptation of the original recipe that Alice says is still a treasure. I take that to mean that her landlady did not share it. I absolutely understand that..... well maybe not anymore. I used to keep many of my original recipes a secret  and then I decided to write this blog and share everything.
This recipe may seem a bit intimidating, but I've discovered that some of the best results come from complicated recipes. I've never been intimidated by any recipe. I hope that someone takes the time to make these truffles. I know I will.
It's recommended to serve these with a good Cabernet Sauvignon wine! Sounds good to me.

2 large egg yolks
1 pound of bittersweet or semi sweet chocolate, no more that 62% cocoa, coarsely chopped.
10 TBS butter, 1 1/4 sticks, cut into cubes.
1/8 tsp salt, preferably fine sea salt.
1/3 C unsweetened cocoa powder.

Equipment:
Food Processor
Fine Mesh Strainer
8" Square Baking Pan, bottom and sides lined with foil.

Put egg yolks in a small stainless steel bowl set in a larger container of very hot water to heat the yolks just until barely lukewarm, set aside.

Put the chocolate, butter and salt in another medium stainless steel bowl, set it in a wide skillet of barely simmering water, stirring until the chocolate and butter are melted, smooth and quite warm.

Scrape the chocolate into a food processor and set a strainer over the processor bowl.

Bring 1/2 C water to a boil in a small saucepan or in a glass measuring cup in the microwave.

Remove the egg yolk bowl from the large container and immediately pour the water steadily into the yolks, stirring constantly with a silicone spatula. When the yolks and water are blended, pour the mixture through the strainer against the processor bowl to encourage all of the liquid to flow through but don't press on, or mess with any bits of cooked egg in the strainer.
Process the mixture for a few seconds, then scrape the bowl and process again for 20 - 30 seconds or as long as it takes for the mixture to thicken and resemble pudding.

Scrape it into the prepared pan and spread evenly.
Cool completely.

Cover and refrigerate until firm, at least 3 hours.

Place the cocoa in a small bowl.
Use the foil liner to remove the sheet of chocolate.
Invert onto a cutting board and peel off the liner.
Cut into 1" squares.
Toss them in the cocoa, adding more cocoa as needed.
Shake them gently in a coarse strainer to remove excess cocoa.

Store in a tightly covered container.
Refrigerate for up to 2 weeks.
Remove the truffles from the refrigerator about 15 minutes before serving.
Sift a little extra cocoa over them as necessary.

Remember to serve them with a good Cabernet !

Enjoy!
Peace in the Kitchen!


Starbucks Coffee Truffles

This is an adapted recipe.

1/3 C + 2 TBS Heavy Cream
1/2 TBS Butter
1 Packet of Starbuck's Via instant coffee.
1 C Semi Sweet Chocolate Chips

Cocoa Powder & Finely chopped Pecans for garnish.

In a saucepan on medium heat>
Heavy Cream
Heat to simmer.
Add:
Butter, stirring often until melted.
Add Via, stirring to incorporate well.
Add: Chocolate Chips, stirring until completely melted.

Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours.

Us a small cookie scoop and roll the truffles in the palm of your hand until smooth.

Dust either with Cocoa Powder or Chopped Pecans.

Enjoy!
Peace in the Kitchen!

Perfectly Roasted Garlic

I could post all of the benefits of garlic but the list is long and detailed. If you need to know, I suggest researching it. I began researching all of the various methods. It's been placed on a baking sheet, placed in muffin tins, wrapped in foil, etc. Too many ways to mention. I finally realized that this method is perfect. The end result is a creamy, golden brown head of beautifully roasted garlic. Maybe it's the use of parchment paper, I'm not sure, but I'm impressed with the results.


Whole heads of garlic, as many or as few as you need to roast
1 TBS of olive oil for each head.

Cut off about 1/4" of the top of each head.

Pre heat the oven to 400 degrees.

Line a piece of foil, (large enough to wrap the heads), with the same size piece of parchment paper.

Place the garlic, cut side up, on the parchment paper.
Drizzle each head with a TBS of oil.

Wrap tightly and place in an uncovered casserole dish.
Bake at 400 degrees for 1 hour.
Remove from oven.
Unwrap and allow to cool in the pan for 10 minutes.
Squeeze the cloves from the peel and spread on toasted slices of Baguette or Ciabatta Bread.

In a cast iron gratin dish, ready to be cut
and drizzled with olive oil.

On the prepared foil and parchment paper, cut and
drizzled with olive oil.

Ready for the oven.

The finished product.

Enjoy!
Peace in the Kitchen!

Pouding au Chomeur / Poor Man's Pudding with a Maple Syrup Sauce

I visited Canada for the first time at age 17 when our family went to the World's Fair in Montreal.
I used to go camping in Canada when I was in high school, during the summer vacation. I've skied at Mont Saint Anne de Beaupre in Quebec and in Whistler, British Columbia.

 I grew up speaking French and until I went to Europe, Canada was my closest connection to the language. I've had the good fortune to have been able to travel to many countries and I always embrace their culture and their food. We used to eat Pouding au Chomeur and I had forgotten about it. I began researching various recipes for it and this is what I decided to post. I look forward to making it soon and posting photographs of the finished cake.
Here's a clip that I found with the French recipe for Pouding au Chomeur, and the version of the recipe that I like the best.

I've see the recipe for individual servings in Ramekins but I like this version in a 9"X 13" dish for a crowd.

Pouding au Chomeur was created by female factory workers during the Great Depression in Quebec, Canada. It means Unemployment or Poor Man's Pudding.
It's traditionally made during the winter months when Maple Syrup is collected and processed to make syrup. It's a cake batter onto which a hot maple syrup sauce is poured prior to baking.

1/2 C  (1 stick) butter, softened
1 C granulated sugar
2 eggs
1 tsp vanilla
2 C flour
1 tsp baking powder
1 1/3 C whole milk
1 1/2 C pure maple syrup
1 1/2 C heavy cream
1/3 C butter (just over 5 TBS)

Cake:

In the bowl of a stand mixer with a paddle attachment:
Cream butter and granulated sugar until light and fluffy.
Add eggs and vanilla and incorporate well.

In another bowl:
whisk together flour and baking powder.

Alternately incorporate the flour mixture and the whole milk into the butter/sugar mixture and mix well.

Pour into a prepared  9"X13" pan. (I brush mine with my Pan Release Mixture:( equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. I use a pastry brush and coat it well.

In a saucepan:
maple Syrup
brown sugar
heavy cream
butter
Bring to a boil, constantly stirring.
Reduce heat to low and simmer for 2 minutes until the sauce reduces a little.

Pour the sauce evenly over the cake batter.
Bake at 350 degrees for 30 - 40 minutes.

Enjoy!
Peace in the Kitchen!

Baked Artichoke - Jalapeno Parmesan Dip / Ellise Pierce

Baked Artichoke - Jalapeño Parmesan Dip / Ellise Pierce

I was checking out some of my favorite blogs this morning and I love to keep in touch with a fellow Texan, fellow Francophile and friend, Ellise Pierce. She is the author of Cowgirl Chef, Texas Cooking with a French Accent. If you haven't gotten a copy of her cookbook, I highly recommend it. I refer to Ellise as my "friend".  Have you ever met someone for the first time and you feel a kindred spirit? That's how I felt when I first met her. I took a cooking class from Ellise and immediately felt that I had known her all my life. We share our Texas roots and our love of France. Anne and I met her in Paris on one of our vacations there.  I love everything she cooks and I like the way she teaches cooking! We keep in touch and she has published one of my recipes in her column. Ellise, Merci pour tout ce que tu fait dans la cuisine!
A la prochaine classe!


I love this recipe!
Ellise talks about her love for rustic and vintage cookware. You know, those vintage bowls and bakeware that your grandmother and great grandmother mixed recipes in and baked in? Those well used pieces of bakeware that you find in French Flea Markets? Well, I have the same passion. My latest is baking in a Bram and I will bake this recipe in my Bram.

Baked Artichoke-Jalapeno Parmesan Dip
INGREDIENTS

1 14 oz can artichoke hearts, drained
4 cloves garlic
½ cup Parmesan cheese, grated
1 cup plain or Greek yogurt
10-12 sliced jalapenos (pickled)
10 sundried tomatoes
¼ teaspoon sea salt (to taste)
¼ teaspoon cayenne pepper

WHAT YOU DO

Preheat oven to 350 F.

In a food processor, puree the garlic until finely chopped. Add sun dried tomatoes and pulse until finely chopped. Add artichoke hearts and jalapeno peppers and pulse one or two times, making sure not to puree the artichoke hearts or peppers. You want this to be chunky.

In a bowl, whisk together the yogurt, Parmesan cheese, sea salt, and cayenne pepper.

 Fold the artichoke-pepper mixture into the bowl, mix well and pour into a baking dish. 

Sprinkle more grated Parmesan on top.

Bake uncovered for 45 minutes or until heated through and cheese on top starts to brown.

Serve with toasted pita chips, or crispy bread – and champagne!

this is my Bram, it's one of my favorite baking dishes

Enjoy!

Peace in the Kitchen!

Elias Brother's Big Boy , Original Strawberry Pie Recipe

Wow, what a flashback to the 60's. I grew up in Michigan. I lived in Drayton Plains and went to Waterford Kettering High School.

Detroit was known for cars and the famous Woodward Avenue. In 1967 I was a Junior in High School and I had a "hot" car. It was a 1967 Camaro and I cruised Woodward Avenue with my friends on Friday night.

The Elias Brother's Big Boy on Telegraph Road was the hangout. We would start at the Big Boy on T and cruise in our hot cars. We'd end up back at the Big Boy for Burger's and Fries and Strawberry Pie. What an incredible memory.

Elias Brother's Big Boy, Strawberry Pie:


Crust:

1 1/2 C flour
1 tsp salt
1 1/2 TBS sugar
1/2 C vegetable oil
2 TBS whole milk

Mix together all ingredients in a pie pan, press out evenly and bake at 350 degrees for 8 - 10 minutes.

Filling:

1 quart of fresh Strawberries, clean and halved
3/4 C granulated sugar
1 C water
2 TBS light corn syrup
3 TBS corn starch

In a saucepan :
sugar
water
corn syrup
corn starch
Cook until thick

Add 3 - 4 drops of red food coloring and 4 TBS of Strawberry Jello.
Cool
Add Strawberries
Heap into pie shell
Chill completely

Serve with Whipped Cream!

Enjoy!
Peace in the Kitchen!