Green Bean and Tomato Casserole

I'm only posting this recipe so I can have a copy of it just in case I write The Hippy in the Kitchen Cookbook!
It's pretty basic, but one of my favorite side dishes. I also love a good casserole recipe.

Green Bean and Tomato Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart rectangle baking dish, coated with a non stick vegetable spray.
1.2 C Italian Herbe Breadcrumbs
1/4 C + 2 TBS Grated Parmesan Cheese, divided
4 TBS Butter, divided
1 medium Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1 tsp Dried Thyme
1/4 tsp Pepper
2 C Whole Milk
2 pounds of Fresh Green Beans, trimmed and cut into 1 1/2" pieces, steamed.
4 oz. Cream Cheese, cubed
2 C Grape Tomatoes

In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted.
Whisk well and set aside.

In a large skillet on medium heat:
Melt remaining Butter.

Add:
Onion and saute for 5 minutes.

Add:
Flour
Garlic Salt
Thyme
Pepper
Stir to combine well.

Add:
Milk
Stir and cook until it begins to thicken.

Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until Cream Cheese melts/

Add:
Green Beans
Tomatoes
Stir to mix well.
Pour into the Casserole Dish.
Sprinkle with Bread Crumb mixture.
Bake 25 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!

Tomatillo Jalapeno Relish and Jalapeno Relish

I created a Jalapeño Relish that is a Best of the Best Recipe. I'll repost it at the end of this new recipe.
This is a another relish to serve as a condiment.

We eat a lot of jalapeños in Texas. We love the heat of the peppers. You can  find them used in many traditional and contemporary recipes.
This is a classic Texas Relish.
I serve this as a Tex - Mex Bruschetta on toasted sliced of French Baguette with Goat Cheese.
Spread some Goat Cheese on the toast and top it with this relish


Tomatillo Jalapeno Relish:

1 pound of Tomatillos, husked, rinsed and roughly chopped.

Tomatillos

2 Red Bell Peppers, diced
1 Green Bell Pepper, diced
8 Scallions, sliced
4 large Jalapeños, seeded and diced
2/3 C Apple Cider Vinegar
.1/2 C Corn
1/4 C Brown Sugar
1 TBS chopped fresh Cilantro
1 tsp Salt
` Garlic Clove, minced
1/4 tsp Cayenne Pepper
1/4 tsp Cumin

In a saucepan on medium heat:
Add all ingredients and bring it to a boil, stirring often.
Reduce the heat to low and simmer gently 30 minutes, until it thickens, stirring often.
Transfer to a storage container with a cover, set aside, uncovered to cool completely.
Cover and refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!


This is my original recipe for Jalapeño Relish. We eat a lot of Jalapeños in Texas.
I serve this as a condiment.  It's one of my Best of the Best recipes.

Jalapeño Relish:

1 lb. Jalapenos

1 Medium Onion, 1/2 lb.

 4 Medium Carrots, 1/2 lb.

1 Large Red Pepper, stemmed and seeded.

3 1/2 C Sugar

2 C Apple Cider Vinegar

1 TBS Mustard Seeds

1 TBS Dill Seeds

Cut Jalapenos in half lengthwise, seed them and julienne into 1/4" strips.
Shred the  Onion, Carrots and Red Pepper in a Food Processor, or Julienne them by hand.

Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.

Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.

Add Spices & continue to simmer for an additional 45 minutes.

Remove.

Cool to room temperature

It will continue to thicken as it cools

Drain most of the liquid and store in a covered container in the refrigerator.

Keeps up to two weeks refrigerated

May be canned and stored for future use.

Enjoy!
Peace in the Kitchen!

Rancho de Chimayo Cocktail

We had the opportunity  to visit Chimayo, New Mexico. It's truly a magical and mysterious place. I could talk about it for hours, but research it to find out what an amazing place it is. We plan on returning.
Here's an interesting cocktail from Chimayo. It was invented at the Rancho de Chimayo. It provided a  happy way of using the cider from their Apple Orchards.
Here are a few photographs of the El Santuario de Chimayo.

Chimayo Cocktail:

This recipe makes one serving.

Here's what you'll need:
A Cocktail Shaker with a Strainer
6oz - 8oz  tall glasses

Ice Cubes
1 1/4 oz. Tequila
2 oz. Apple Cider
1 1/2 tsp Fresh Lemon Juice
1 1/2 tsp Creme de Cassis ( Sweet Dark Black Currant Liqueur)

Fill the Cocktail Shaker with 6 - 8 Ice Cubes
Add all of the ingredients.
Shake well about 6 - 7 times.
Strain into a Glass and serve.

Enjoy!
Peace in the Kitchen!

Espresso Cream Pie

I happen to love Espresso Coffee. I learned to appreciate it in the early 70's when I was living in Europe. I had never had coffee before then so I learned to drink the best. When I came home, I brought my stovetop Bialetti Espresso maker with me. I've had one since then.
Here's an unusual Pie with the taste of really good Espresso. I only use Medaglia d'Oro Instant Espresso Coffee. I bake with it a lot and I also use it for a quick cup of great Espresso.
This pie is served with an Espresso Whipped Cream, recipe included.

Espresso Cream Pie

Here's what you'll need:
Preheat the oven to 350 degrees. This is only to bake the crust. The pie is not baked.
1 - 9" Pie Pan

Chocolate Espresso Crust ingredients:

1 1/2 C Chocolate Wafer Crumbs. (about 30 wafers)
1 /4 C Granulated Sugar
6 TBS Butter, melted
2 tsp Medaglia d'Oro Instant Espresso Coffee

Filling ingredients:

4 TBS Medaglia d'Oro Instant Espresso Coffee
3 C Heavy Cream
3 C Granulated Sugar
3 TBS Cornstarch
2/4 tsp Salt
4 Egg Yolks, beaten
2 TBS Butter, softened
2 TBS Kahlua Coffee Liqueur

Whipped Cream ingredients:

1 C Heavy Cream
4 tsp Sugar
2 TBS Medaglia d'Oro Instant Espresso Coffee

Crust preparation:

In a small mixing bowl:
Cookie Crumbs
Sugar
Whisk well.

Add:
Butter
Medaglia d'Oro
Mix well with a fork.
Press evenly on the bottom and up the sides of the Pie Pan.
Bake 8 - 10 minutes.


Filling preparation:

In a saucepan on medium high heat:
4 TBS of Medaglia d'Oro Instant Espresso Coffee
Heavy Cream
Whisk well.
Continue whisking until just before it boils.
Remove from heat.
Transfer to a bowl.

Rinse and dry the saucepan.
Add:
Sugar
Cornstarch
Salt
Whisk well.

Add:
Coffee flavored cream
Egg Yolks
Cook on Medium heat.
Whisk constantly until it boils.
Reduce heat to a simmer for 3 minutes.
Remove from heat.

Add:
Butter
Kahlua
Whisk well.
Cover with plastic wrap directly on the top of the filling.
Allow to cool at least 15 minutes.
Remove the plastic wrap.
Whisk one more time.
Pour into the crust.
Refrigerate while making the Whipped Cream.


Whipped Cream preparation:

In a mixing bowl with an electric hand mixer.
Heavy Cream
Sugar
Beat until soft peak.
Gently fold in Medaglia d'Oro Instant Espresso Coffee

Serve the Whipped Cream as a garnish on individual servings.

Enjoy!
Peace in the Kitchen!

Vegetarian Sloppy Joe Mix

We've decided to serve Sloppy Joes for Easter. We're serving them with Homemade Vegetarian Baked Beans and Homemade Cole Slaw. It will be a very casual Easter dinner. Dessert will be Tropical Carrot Cake, Lemon Bars and Guiness Stout Cupcakes with Bailey's Irish Cream Icing.
I thought I would post my recipe for Homemade Vegetarian Sloppy Joes

Sloppy Joes:

3 TBS Vegetable Oil
2 1/2 pounds of Vegetarian Meatless Ground (Yves Meatless Ground, Helen's Kitchen Organic Meatless Italian Sausage, Nightlife Gimme Lean Ground Beef Style or Nightlife Gimme Lean Ground Sausage Style)
I combine a meatless Ground Beef Style with a meatless Ground Sausage Style.
1 large Green Bell Pepper, diced
1 Sweet Onion, diced
1 1/2 C Ketchup
1/2 C Water
5 Garlic Cloves , minced
2 TBS Brown Sugar
2 tsp Chile Powder
1 tsp Dry Mustard
1/2 tsp Red Pepper Flakes
Tabasco Sauce, to taste
Worcestershire  Sauce, to taste
Salt and Pepper to taste

In a large skillet on medium heat:
Oil, heat until hot.
Beef / Sausage
Sauté until browned.

Add:
Bell Pepper
Onion
Stir to combine well.

Add:
Water
Ketchup
Garlic
Stir well.

Add:
Brown Sugar
Chile Powder
Dry Mustard
Red Pepper Flakes
Tabasco Sauce
Worcestershire Sauce
Salt and Pepper
Stir well.

Cover and lower the heat to simmer for 30 minutes.
Serve on grilled Kaiser Rolls accompanied by Homemade Vegetarian Baked Beans and Homemade Cole Slaw.

Enjoy!
Peace in the Kitchen!

Coconut Sheet Cake with Coconut Icing

We have an incredible French Bakery and Bistro in our little town in Texas.  It's hard to believe but we are fortunate to have it.
We had 19 family members for dinner a few weeks ago and the meal was amazing. You can't imagine the assortment of pastries and cakes and macarons that are available for dessert, along with some very creative french pastries, all made by their French Pastry Chef. My nephew said to the server, "don't you have anything regular like  Coconut Cake?" She said, I'll check...... and came out with the most incredible large layered Coconut Cake. Three people ordered it and said it was the best Coconut Cake they had ever eaten.
I don't have that recipe but this recipe is equally moist and delicious and it's made for a crowd in a Jelly Roll Pan. Guaranteed to please any Coconut lover.

Coconut Sheet Cake:

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 18" X 13" Jelly Roll Pan (Half Sheet Cake Pan), brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar.

2 C Flour + 2 TBS  Measure it out together. (it will be used together in the cake preparation)
2 C Granulated Sugar
8 TBS Butter, room temperature.
1 C Water
1/2 C Shortening
1/2 C Buttermilk
1/2 tsp Baking Soda
2 large Eggs
1 tsp Vanilla
1 tsp Coconut Extract
1/4 C Sweetened Shredded Coconut

Icing:
8 TBS Butter, room temperature
6 TBS Whole Milk
3 1/2 C Confectioner's Sugar
1 tsp Coconut Extract

Additional Sweetened Shredded Coconut for the top of the cake.

In a large mixing bowl:
Flour
Sugar
Whisk well and set aside.

In a saucepan on medium heat:
Butter
Water
Shortening
Bring to a boil
Add this mix to the Flour bowl.
Stir by hand to combine well.
Add these ingredients in the following order, stirring after each addition.
Buttermilk
Baking Soda
Eggs
Vanilla
Coconut Extract
Mix well.
Fold in Coconut.

Pour the batter into the pan.
Bake for 20 minutes.
Remove to a rack, immediately poke holes throughout the cake with a blending fork. (the tunes are usually larger than a regular dinner fork)
Pour the icing evenly over the cake.


Icing.
In a saucepan on medium heat:
Butter
Milk
Bring to a boil, stirring until the butter is melted.
Add:
Confectioner's Sugar
Coconut Extract
Whisk until smooth.


When the cake is Iced, sprinkle evenly with plenty of additional Sweetened Shredded Coconut.

Enjoy!
Peace in the Kitchen!

Tex Mex Baked Corn Pudding prepared in a Cast Iron Skillet

I have always said that if you name a recipe beginning with Tex Mex, it has to be good and I do it often. Every one of the recipes are incredible. Here's just another tasty Tex Mex recipe to add to my collection.

I did not take a photo of the other ingredients added to the Onions.
And I didn't take a photo of the Dry Ingredients.

The Batter

Ready for the Oven.

Hot out of the Oven. The edge  Golden Brown.

Tex Mex Corn Pudding in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" - 10" Cast Iron Skillet

1 TBS Olive Oil
2 TBS Butter, divided
1 Sweet Onion, diced
2 C Corn
1  Red Bell Pepper, diced
1/2 tsp Cumin
1/4  C Cornmeal
2 TBS Flour
1/2 tsp Salt
1 - (14 1/2oz.) can of Cream Style Corn
4 Eggs, beaten
1 - (4oz.) can of Diced Green Chiles, do not drain.
1 C Shredded Queso Quesadilla Cheese

In the skillet on medium heat:
Oil
1 TBS Butter
Heat until Butter melts.

Add:
Onion
Saute for 5 minutes.

Add:
Corn
Bell Pepper
Cumin
Stir and cook an additional 3 minutes.
Transfer to a bowl and set aside.

In a large mixing bowl:
Cornmeal
Flour
Salt
Whisk well.
Add:
Creamed Corn
Eggs
Chiles
Cheese
Stir to Combine well.
Fold  Onion mixture into the Cornbread mix.

Return the skillet to medium heat and add remaining Butter.
Heat until melted coating the entire bottom of the skillet.
Pour the batter into the skillet, don't stir it.

Bake for 30 - 35 minutes, a knife in the center should come out clean.
Serve hot, from the skillet.

Enjoy!
Peace in the Kitchen!