This soup does not need a story or an introduction.
We love Hatch Chiles and we love Cilantro, that's it!
and we love soup!
2 TBS Vegetable Oil
2 large Hatch Chiles, chopped
1 small yellow onion, diced
1 firm Avocado, diced
1 - 16 ounce can of Diced Tomatoes , with the juice
8 C Heavy Cream
salt and pepper to taste
1/2 tsp Garlic, minced
1/2 Bunch of Cilantro, chopped
Heat Oil and saute Chiles and Onion
Add Avocado, Tomatoes & Juice and bring to a boil
Add all remaining ingredients and reduce heat to simmer
Add Salt and Pepper to taste
Stir in Cilantro
Serve!
Enjoy!
Peace in the Kitchen!
Friday, February 1, 2013
White Sangria
I previously posted my original Red Sangria Recipe.
Here's another original one that I created.
I found it difficult to find a great Sangria in a store or in a restaurant so I created my own.
If you like Sangria and prefer Red Wine, try my original recipe.
If you prefer White Wine, give this one a try.
We love Sangria in Texas and both of these are a Best of the Best Recipe.
1 - 64 ounce bottle of chilled White Grape Juice
2 - 750 ml. bottles of chilled Dry White Wine
1/2 C Kirsch
2 C Triple Sec or Cointreau
1 - 12 ounce can of frozen Limeade Concentrate (undiluted)
1 - 12 ounce can of frozen Lemonade Concentrate (undiluted)
Garnish with sliced of Lemons, Limes, Oranges and fresh Cranberries
Mix all of the ingredients together and refrigerate
Served cold, over ice
Can be served in a punch bowl without an ice ring ( it will dilute the Sangria)
Enjoy!
Peace in the Kitchen!
Here's another original one that I created.
I found it difficult to find a great Sangria in a store or in a restaurant so I created my own.
If you like Sangria and prefer Red Wine, try my original recipe.
If you prefer White Wine, give this one a try.
We love Sangria in Texas and both of these are a Best of the Best Recipe.
1 - 64 ounce bottle of chilled White Grape Juice
2 - 750 ml. bottles of chilled Dry White Wine
1/2 C Kirsch
2 C Triple Sec or Cointreau
1 - 12 ounce can of frozen Limeade Concentrate (undiluted)
1 - 12 ounce can of frozen Lemonade Concentrate (undiluted)
Garnish with sliced of Lemons, Limes, Oranges and fresh Cranberries
Mix all of the ingredients together and refrigerate
Served cold, over ice
Can be served in a punch bowl without an ice ring ( it will dilute the Sangria)
Enjoy!
Peace in the Kitchen!
TerryTini Cocktail !
Since I blogged about the Best of the Best Restaurant in Grapevine, I have to share the cocktail that Tolbert's created for one of my Birthdays.
The TerryTini
I love this cocktail. I hope you try it!
3 ounces of Stoli Vanilla Vodka
1 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish
I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.
Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!
Enjoy!
Peace in the Kitchen!
The TerryTini
I love this cocktail. I hope you try it!
3 ounces of Stoli Vanilla Vodka
1 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish
I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.
Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!
Enjoy!
Peace in the Kitchen!
Thursday, January 31, 2013
Grapevine, Texas. A great American Town with great food and a great restaurant, Tolbert's Restaurant on Main Street !
We happen to love our small American town.
With so many American towns having to roll up the pavement and become ghost towns, our town is thriving.
There is so much that Grapevine has to offer and since this is a food blog, I have the right to blog about my favorite food in my favorite town.
Tolbert's Restaurant on Main Street is our go to restaurant in town.
If you ever get the chance to visit our town, you must eat at Tolbert's.
They are famous for their Texas Chili and a heck of alot of other good Texas fare on the menu, they also have an amazing variety of Beer on tap.
The atmosphere is pure Texas and the staff is darn right friendly.
And if it's entertainment you're looking for, the live music is the best.
I could write all day about the history of the family and the restaurant, or you could just go there and find out for yourself.
The proprietors, Kathleen and Paul are good people!
If they're there when you are..... stop and take time to introduce yourself and say Hi!
Thank you Kathleen for enjoying this Blog!
Enjoy!
A Visit to Tolbert's!
With so many American towns having to roll up the pavement and become ghost towns, our town is thriving.
There is so much that Grapevine has to offer and since this is a food blog, I have the right to blog about my favorite food in my favorite town.
Tolbert's Restaurant on Main Street is our go to restaurant in town.
If you ever get the chance to visit our town, you must eat at Tolbert's.
They are famous for their Texas Chili and a heck of alot of other good Texas fare on the menu, they also have an amazing variety of Beer on tap.
The atmosphere is pure Texas and the staff is darn right friendly.
And if it's entertainment you're looking for, the live music is the best.
I could write all day about the history of the family and the restaurant, or you could just go there and find out for yourself.
The proprietors, Kathleen and Paul are good people!
If they're there when you are..... stop and take time to introduce yourself and say Hi!
Thank you Kathleen for enjoying this Blog!
Enjoy!
A Visit to Tolbert's!
Peace!
now is the time to have a good breakfast.
continue to tend our gardens,
mind our manners,
courageously embrace compassion,
nurture the heart and begin
the next phase of the transformation
of the realms of humanity.
Peace!
In your lives!
continue to tend our gardens,
mind our manners,
courageously embrace compassion,
nurture the heart and begin
the next phase of the transformation
of the realms of humanity.
Peace!
In your lives!
Texas Brittle !
This is a great treat to have at a party. It's not really a recipe. I created it by putting together some interesting Sweet and Salty ingredients to make a snack.
Miniature Pretzels (I sometime use Pretzel Sticks)
Corn Chips
Milk Chocolate Chips
Pecans, roughly chopped
Sea Salt
Cayenne Pepper
1- Rimmed Sheet Pan lined with Parchment Paper.
This is a recipe, without a recipe....... wow!
that sounds easy!
A few handfuls of everything and as much melted chocolate as you like, based
on the amount of everything else you use.
Spread Pretzels in a single layer on the lined sheet pan
Top with Corn Chips.
Melt Chocolate and drizzle over the Corn Chips, I use a fork .
Immediately sprinkle with Pecans, Sea Salt and Cayenne Pepper. (I have my Cayenne Pepper in a salt shaker to make it easier to sprinkle on the brittle)
Place in the freezer until the Chocolate hardens.
It took about an hour and then I made another batch.
Break into pieces and serve.
Enjoy!
Peace in the Kitchen!
Miniature Pretzels (I sometime use Pretzel Sticks)
Corn Chips
Milk Chocolate Chips
Pecans, roughly chopped
Sea Salt
Cayenne Pepper
1- Rimmed Sheet Pan lined with Parchment Paper.
This is a recipe, without a recipe....... wow!
that sounds easy!
A few handfuls of everything and as much melted chocolate as you like, based
on the amount of everything else you use.
Spread Pretzels in a single layer on the lined sheet pan
Top with Corn Chips.
Melt Chocolate and drizzle over the Corn Chips, I use a fork .
Immediately sprinkle with Pecans, Sea Salt and Cayenne Pepper. (I have my Cayenne Pepper in a salt shaker to make it easier to sprinkle on the brittle)
Place in the freezer until the Chocolate hardens.
It took about an hour and then I made another batch.
Break into pieces and serve.
Enjoy!
Peace in the Kitchen!
Super Bowl Nuts
I'm not really a football fan and that's OK, not everyone is.
However, I know there are fans that are "nuts" about football
and especially the Superbowl.
Any Superbowl Party I've attended has always had a bowl or two, or three of just plain nuts, these would have been nicer to snack on!
I know Texans love spiced nuts and I've done the homework for you and here are two of the best versions of spiced nuts that I could find.
I still believe that the recipe I published earlier for the Union Square Cafe's Bar Nuts are also some of the best I've ever had.
I have to give credit to Martha Stewart for these two recipes.
As I researched spiced nuts, these two recipes came up often and they all gave credit where credit was due......... thank you Martha!
Chile Lime Cashews:
2 1/2 tsp coarse salt...... like Sel de Mer, or Sea Salt..... use the regular stuff if you need to!
1 tsp finely grated lime zest ( a rasp works well)
2 TBS Dark Brown Sugar
1/2 tsp Red Pepper Flakes
1 large Egg ( white part only)
3 C Whole Raw unsalted Cashews
1 rimmed baking sheet pan lined with parchment paper.
preheat the oven to 350 degrees
In a bowl, using the back of a wooden spoon or a muddler ( I thought I'd use that word to sound like a fancy food blogger) but seriously, use a muddler and
grind the salt and the lime zest together.
Add Sugar, Pepper Flakes and Egg White.
Whisk together until frothy.
Add the nuts and toss to coat well.
Spread the nuts in a single layer on the sheet pan.
Bake 20 minutes
Separate the nuts, break them up and allow to cool completely.
You can move them to another paper lined sheet pan to do this, if you have another one.
Enjoy!
Peace in the Kitchen!
Orange Spiced Cashews:
3 C Whole Raw unsalted Raw Cashews
1/4 C Light Corn Syrup
1/2 tsp Coarse Salt
1 1/2 tsp finely grated Orange Zest.... use the rasp again!
3/4 tsp Ground Ginger
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
A pinch...... just a pinch of Cayenne Pepper
2 rimmed baking sheet pans lined with parchment paper
In a medium bowl, mix Nuts with Corn Syrup until evenly coated, set aside!
In another bowl, combine Salt, Zest, Ginger, Coriander, Cumin and Cayenne
Sprinkle this mixture over the nuts and stir until evenly coated.
Spread the nuts in a single layer onto one of the sheet pans.
Bake at 350 degrees for 15 minutes.
Transfer the nuts to the second sheet pan, separate them and cool completely.
Enjoy!
Peace in the Kitchen!
However, I know there are fans that are "nuts" about football
and especially the Superbowl.
Any Superbowl Party I've attended has always had a bowl or two, or three of just plain nuts, these would have been nicer to snack on!
I know Texans love spiced nuts and I've done the homework for you and here are two of the best versions of spiced nuts that I could find.
I still believe that the recipe I published earlier for the Union Square Cafe's Bar Nuts are also some of the best I've ever had.
I have to give credit to Martha Stewart for these two recipes.
As I researched spiced nuts, these two recipes came up often and they all gave credit where credit was due......... thank you Martha!
Chile Lime Cashews:
2 1/2 tsp coarse salt...... like Sel de Mer, or Sea Salt..... use the regular stuff if you need to!
1 tsp finely grated lime zest ( a rasp works well)
2 TBS Dark Brown Sugar
1/2 tsp Red Pepper Flakes
1 large Egg ( white part only)
3 C Whole Raw unsalted Cashews
1 rimmed baking sheet pan lined with parchment paper.
preheat the oven to 350 degrees
In a bowl, using the back of a wooden spoon or a muddler ( I thought I'd use that word to sound like a fancy food blogger) but seriously, use a muddler and
grind the salt and the lime zest together.
Add Sugar, Pepper Flakes and Egg White.
Whisk together until frothy.
Add the nuts and toss to coat well.
Spread the nuts in a single layer on the sheet pan.
Bake 20 minutes
Separate the nuts, break them up and allow to cool completely.
You can move them to another paper lined sheet pan to do this, if you have another one.
Enjoy!
Peace in the Kitchen!
Orange Spiced Cashews:
3 C Whole Raw unsalted Raw Cashews
1/4 C Light Corn Syrup
1/2 tsp Coarse Salt
1 1/2 tsp finely grated Orange Zest.... use the rasp again!
3/4 tsp Ground Ginger
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
A pinch...... just a pinch of Cayenne Pepper
2 rimmed baking sheet pans lined with parchment paper
In a medium bowl, mix Nuts with Corn Syrup until evenly coated, set aside!
In another bowl, combine Salt, Zest, Ginger, Coriander, Cumin and Cayenne
Sprinkle this mixture over the nuts and stir until evenly coated.
Spread the nuts in a single layer onto one of the sheet pans.
Bake at 350 degrees for 15 minutes.
Transfer the nuts to the second sheet pan, separate them and cool completely.
Enjoy!
Peace in the Kitchen!
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