We recently visited England and had a great time, for some reason, I've been thinking about Irish and Scotch Whiskey. I'm not really a Whiskey drinker, but I understand that if you get a really good Whiskey, you can sip it slowly, and it's incredible, like an aged Brandy!
I decided to create a recipe for a Whiskey Cake using the best Irish Whiskey.
I already have my "Best of the Best " recipe for what I call, The Queen's Whiskey Sauce, as if I know whether the Queen drinks Whiskey!
I did get a chance to see her when we were in England..... maybe that was my opportunity to find out!
I didn't want to wait until Christmas to create this, so I thought I'd post it ahead of time so you all can plan to serve it, as I will, for Christmas dinner!
Here's what you'll need:
1 10" Bundt pan ( I like the classic Kugelhopf Pan) , brushed well with my Pan Release Mixture that's posted under Tips, Hints and More. It's fool proof for release!
1 C of Chopped Pecans
1 18.25 box of Yellow Cake Mix
1 5 oz. box of Jello Cheesecake Instant Pudding Mix
1/2 C Water
4 Eggs
1/2 C Vegetable Oil
1/2 C Irish Whiskey, the best that you can afford! As I researched Irish Whiskey, I discovered that there are some incredibly expensive brands.
The following is a list of some of the best "affordable" Irish Whiskies for this cake:
Jameson 12 yr. Old Blend
Black Bush
Powers
Redbreast
Green Spot
Connemara Cask Strength
Sprinkle the Pecans on the bottom of the pan
Mix together in a stand mixer, with a paddle attachment, or in a bowl with an electric mixer:
Cake Mix
Pudding Mix
Water
Eggs
Vegetable Oil
Whiskey
Beat well
Pour the batter into the pan.
Bake at 325 degrees for 1 hour
Place on a cooling rack until completely cooled.
Invert onto a serving platter
Serve with the following recipe for the Queen's Whiskey Sauce:
1 Pint of Heavy Cream
3 Eggs
1/2 C Sugar
1/2 tsp Vanilla
1 C Irish Whiskey ( the same brand of Whiskey you used in the cake batter)
In a Double Boiler over simmering water.
Cook Cream and Eggs , whisking constantly
Add Sugar
Add Vanilla
Whisking constantly for about 10 minutes
Slowly whisk in the Whiskey until fully incorporated
Drizzle it over slices of the Whiskey Cake. ( Be generous, you paid dearly for the Whiskey)
Enjoy!
Peace in the Kitchen!
Tuesday, April 30, 2013
Tex - Mex Recipes
It's time to get back to my regional recipes of Tex - Mex.
Texas has it's own cuisine and if Texans move out of Texas, it's the food that we miss the most.
There's nothing like it anywhere in the States.
When we visit our friends in France...... it's food that we take and recipes that we share while we're there.
Over the years we've had the privilege of enjoying the recipes and the cuisine of our French friends and we have also shared recipes and cooked our Tex - Mex food for them. We all gather around a large table in the South of France and have great food and drink and share our life experiences with great friends and family! If you want to get to know someone in another country..... eat with them!
I've previously posted some of my favorites:
Tex - Mex Torte
Tex - Mex Tomato Soup
Papas con Chiles
Tex - Mex Pull Apart Bread
Tex - Mex Corn Cakes
Slow Cooker Mexican Casserole
Vegetarian Tamale Cobbler
Sweet Pepper and Jalapeno Relish
Tex - Mex Rice Casserole
Tex - Mex Corn Dip ( 3 versions)
Texas Cranberry Sauce
Tex - Mex Layered Salad
Cowboy Squash Casserole
Another Texas Bean Cheese Chiles and Stuff Dip
The following are some additional basics!
Nachos:
They are tortilla chips on a baking sheet and layered with our favorite toppings, baked in a 350 degree oven until the cheese melts.
Here are some of the options for Nachos:
Shredded Cheese ( plenty of layers)
Refried beans
Chorizo sausage ( I use Vegetarian Chorizo )
Hamburger , Fajita meat or Chicken ( pre - cooked ) I use a Vegetarian Burger or Chicken
Jalapeno slices
Chopped Tomato
Chopped Onion
Begin with Cheese and layer the ingredients you like and always end with a topping of the Cheese.
Bake at 350 degrees until the Cheese in completely melted.
Chile Con Queso Dip:
6 TBS Butter
3 TBS Flour
3 C Milk
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
3 C Shredded Cheddar or Monterey Jack Cheese
3 (4 oz. ) cans of Diced Green Chiles
4 Jalapeno Peppers, seeded and diced
Melt the butter in a saucepan
Whisk in the Flour
Gradually whisk in the Milk
Bring to a boil, stirring constantly
Add Salt, Pepper, Garlic Powder
Mix well
Reduce heat to a simmer
Add Cheese , Diced Green Chiles and Jalapenos
Cook until thick and all of the cheese has melted.
Serve with Tortilla Chips..... dip them in it and enjoy!
Jalapeno Bean Dip:
Also served with Tortilla Chips
I previously posted another version of Tex - Mex Bean Dip
2 TBS Vegetable Oil
2 15oz. cans of Refried Beans mixed with 1/4 C Water ( I use Vegetarian Beans)
2 TBS Diced Onion
Salt to taste
1/4 tsp Garlic Salt
1 C Shredded Cheddar Cheese
4 Jalapeno Peppers, seeded and diced
Heat the oil in a sauce pan over medium heat
Add the Beans , mix well
Add Onion, Salt, Garlic Salt
Add Cheese and cook until the Cheese is melted, stirring constantly
Add Jalapenos
Cook until the dip is slightly thickened.
Serve with Tortilla Chips
Guacamole Dip:
I previously posted my favorite recipe for Guacamole Dip
Pico de Gallo:
I previously posted my favorite recipe for Pico de Gallo
Both of these are served with Tortilla Chips
Corn Salad:
1 can of Corn
1 small Onion diced
1 Tomato, diced
1/2 C Chopped Green Onion
1 TBS Chopped Fresh Parsley
1/4 C Chopped Fresh Cilantro
Salt and Pepper to taste
4 TBS Red Wine Vinegar
1 Avocado, diced
Mix all ingredients together in a serving bowl
Refrigerate until Cold
Quesadillas:
These are simply Flour Tortillas filled with your favorite ingredients and cooked on a cast iron griddle , in a frying pan or even on a grill.
My favorite of course is a vegetarian version with Shredded Cheddar or Shredded Queso Quesadilla Cheese and Roasted Hatch Green Chiles, or you can use Canned Diced Green Chiles.
Place Cheese and strips of Chiles in the center of a Flour Tortilla, top it with another Tortilla and heat it until the cheese melts. Cut the Quesadilla into wedges and serve with Salsa or Pico de Gallo, Sour Cream and Guacamole.
Vegetarian Grilled Jalapeno Peppers
For this recipe you need a Jalapeno Grill Rack that is placed on a Barbecue Grill to cook the Jalapenos
These are absolutely delicious.
Here's what you need:
1 Jalapeno Grill Rack ( I'll post a picture later)
A Barbecue Grill
Large Jalapeno Peppers, cut off the top, remove the seeds. ( I have a tool for this)
Vegetarian Bacon Bits... or Soy Chorizo Sausage... you know what you can do for the non Vegetarians!
Cream Cheese, softened
Shredded Cheddar Cheese or Queso Quesadilla Cheese
Adobo Seasoning
Stuff the cavity of each Jalapeno with the ingredients in the following order, pressing each layer firmly.
Bacon Bits or Sausage
Cream Cheese
Shredded Cheese
Top it off with a thin layer of Cream Cheese
Sprinkle the top with Adobo Seasoning
Place the Peppers in the Jalapeno Grill Rack and put the rack on the Barbecue Grill at 350 to 400 degrees.
Grill them for about 30 minutes.
If there are hot spots on the grill, rotate the rack at least one time.
I haven't tried these in the oven, but I suppose you could bake them in a pre heated oven at 350 degrees for 30 minutes.
I would place the Grill Rack on a Baking Sheet in case the cheese drips.
Serve with my favorite Salsa or Pico de Gallo.
Salsa:
I haven't posted any recipes for Salsa because my Best of the Best Recipe was given to me by a friend that asked me not to share it. It's their family recipe that has been passed down through generations.
I've made it for our friends in France, but I have never shared the recipe.
If I ever get permission to share it, I will.
Until then, here is another recipe.
I happen to love fresh, non cooked, non roasted and very simple Salsa.
I think this one is very close to a traditional Mexican version.
30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor or blender.
6 - 8 Fresh Jalapeno Peppers, cut off the tops, I left the seeds in. You don't have to if you prefer a less spicy Salsa.
1 Large White Onion, peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper,roughly chopped
1 dozen garlic cloves , peeled and cut in half
1 C of packed chopped fresh Cilantro
1 TBS Salt
4 TBS Adobo Seasoning
2 tsp Sea Salt
2 TBS Cider Vinegar
1/4C Olive Oil
Juice of 3 Limes
Juice of 3 Lemons
In a Food Processor or a Blender:
Pulse the Jalapenos, Onion and Garlic
Scrape down the sides to incorporate everything
Remove this to a large bowl
Pulse Red and Green Peppers, transfer to the bowl
Without cleaning the processor or blender, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos
Stir in the Adobo Seasoning
Add the Cilantro
Season to taste with Salt
Stir in the Vinegar
Stir in the Oil
Add the Juice of the Limes and the Lemons
Mix well
Refrigerate
Chicken Casserole:
Preheat the oven to 350 degrees
I like this one because of the noodles. I rarely see a Tex - Mex Casserole with Noodles.
I use homemade Amish Noodles that we get at an Amish Bulk food store.
2 C of noodles that have already been cooked.
2 Tbs Butter, melted
1/3 C Grated Parmesan Cheese
2 tsp of an herb mixture. Your choice or you can mix the recipe at the end of this and use it. It can also be used in Salads and in other Pasta recipes.
1 TBS Olive Oil
2 TBS Diced Onion
1 Garlic Clove , minced
1 Large Tomato, diced
2 (4oz. cans) Diced Green Chiles, not drained
2 (4oz. cans) Sliced Mushrooms, drained
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Fresh Thyme, chopped
1/8 tsp Paprika
1/2 C Vegetarian or Regular Chicken Broth
4 Sauteed Vegetarian Quorn Chick'n Cutlets, cut into strips, or 1 12oz. bag of Quorn Chick'n Tenders, sauteed. Sauté in 2 TBS Olive Oil. Non Vegetarians use the equivalent.
2 C Shredded Cheddar or Queso Quesadilla Cheese ( I prefer the Queso Quesadilla)
2 TBS of Diced Pimientos ( from a jar)
Drain the cooked Noodles and toss them with the Butter , Parmesan Cheese and Herb Mixture and set aside.
In a saute pan:
Heat the Olive Oil and cook the Onion and Garlic until tender.
Add Tomato, Green Chiles and Mushrooms.
Season with Salt, Pepper, Thyme and Paprika.
Add Broth and Chicken
Simmer for 15 minutes, stirring occasionally
Remove from heat
Combine the Noodles and the Chicken and add 1 1/2 C of Shredded Cheese and the Pimientos and mix well.
Pour the mixture in the Casserole, top with remaining Shredded Cheese and Bake for 20 minutes.
Herb Mixture:
Makes 1 cup
1/2 C Grated Parmesan or Romano Cheese
1 TBS dried Parsley
1 tsp dried Basil
2 tsp dried Chives
2 tsp Paprika
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Salt
1 tsp Fresh Ground Black Pepper
Blend together and store in an airtight container.
Enjoy!
Peace in the Kitchen!
Texas has it's own cuisine and if Texans move out of Texas, it's the food that we miss the most.
There's nothing like it anywhere in the States.
When we visit our friends in France...... it's food that we take and recipes that we share while we're there.
Over the years we've had the privilege of enjoying the recipes and the cuisine of our French friends and we have also shared recipes and cooked our Tex - Mex food for them. We all gather around a large table in the South of France and have great food and drink and share our life experiences with great friends and family! If you want to get to know someone in another country..... eat with them!
I've previously posted some of my favorites:
Tex - Mex Torte
Tex - Mex Tomato Soup
Papas con Chiles
Tex - Mex Pull Apart Bread
Tex - Mex Corn Cakes
Slow Cooker Mexican Casserole
Vegetarian Tamale Cobbler
Sweet Pepper and Jalapeno Relish
Tex - Mex Rice Casserole
Tex - Mex Corn Dip ( 3 versions)
Texas Cranberry Sauce
Tex - Mex Layered Salad
Cowboy Squash Casserole
Another Texas Bean Cheese Chiles and Stuff Dip
The following are some additional basics!
Nachos:
They are tortilla chips on a baking sheet and layered with our favorite toppings, baked in a 350 degree oven until the cheese melts.
Here are some of the options for Nachos:
Shredded Cheese ( plenty of layers)
Refried beans
Chorizo sausage ( I use Vegetarian Chorizo )
Hamburger , Fajita meat or Chicken ( pre - cooked ) I use a Vegetarian Burger or Chicken
Jalapeno slices
Chopped Tomato
Chopped Onion
Begin with Cheese and layer the ingredients you like and always end with a topping of the Cheese.
Bake at 350 degrees until the Cheese in completely melted.
Chile Con Queso Dip:
6 TBS Butter
3 TBS Flour
3 C Milk
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
3 C Shredded Cheddar or Monterey Jack Cheese
3 (4 oz. ) cans of Diced Green Chiles
4 Jalapeno Peppers, seeded and diced
Melt the butter in a saucepan
Whisk in the Flour
Gradually whisk in the Milk
Bring to a boil, stirring constantly
Add Salt, Pepper, Garlic Powder
Mix well
Reduce heat to a simmer
Add Cheese , Diced Green Chiles and Jalapenos
Cook until thick and all of the cheese has melted.
Serve with Tortilla Chips..... dip them in it and enjoy!
Jalapeno Bean Dip:
Also served with Tortilla Chips
I previously posted another version of Tex - Mex Bean Dip
2 TBS Vegetable Oil
2 15oz. cans of Refried Beans mixed with 1/4 C Water ( I use Vegetarian Beans)
2 TBS Diced Onion
Salt to taste
1/4 tsp Garlic Salt
1 C Shredded Cheddar Cheese
4 Jalapeno Peppers, seeded and diced
Heat the oil in a sauce pan over medium heat
Add the Beans , mix well
Add Onion, Salt, Garlic Salt
Add Cheese and cook until the Cheese is melted, stirring constantly
Add Jalapenos
Cook until the dip is slightly thickened.
Serve with Tortilla Chips
Guacamole Dip:
I previously posted my favorite recipe for Guacamole Dip
Pico de Gallo:
I previously posted my favorite recipe for Pico de Gallo
Both of these are served with Tortilla Chips
Corn Salad:
1 can of Corn
1 small Onion diced
1 Tomato, diced
1/2 C Chopped Green Onion
1 TBS Chopped Fresh Parsley
1/4 C Chopped Fresh Cilantro
Salt and Pepper to taste
4 TBS Red Wine Vinegar
1 Avocado, diced
Mix all ingredients together in a serving bowl
Refrigerate until Cold
Quesadillas:
These are simply Flour Tortillas filled with your favorite ingredients and cooked on a cast iron griddle , in a frying pan or even on a grill.
My favorite of course is a vegetarian version with Shredded Cheddar or Shredded Queso Quesadilla Cheese and Roasted Hatch Green Chiles, or you can use Canned Diced Green Chiles.
Place Cheese and strips of Chiles in the center of a Flour Tortilla, top it with another Tortilla and heat it until the cheese melts. Cut the Quesadilla into wedges and serve with Salsa or Pico de Gallo, Sour Cream and Guacamole.
Vegetarian Grilled Jalapeno Peppers
For this recipe you need a Jalapeno Grill Rack that is placed on a Barbecue Grill to cook the Jalapenos
These are absolutely delicious.
Here's what you need:
1 Jalapeno Grill Rack ( I'll post a picture later)
A Barbecue Grill
Large Jalapeno Peppers, cut off the top, remove the seeds. ( I have a tool for this)
Vegetarian Bacon Bits... or Soy Chorizo Sausage... you know what you can do for the non Vegetarians!
Cream Cheese, softened
Shredded Cheddar Cheese or Queso Quesadilla Cheese
Adobo Seasoning
Stuff the cavity of each Jalapeno with the ingredients in the following order, pressing each layer firmly.
Bacon Bits or Sausage
Cream Cheese
Shredded Cheese
Top it off with a thin layer of Cream Cheese
Sprinkle the top with Adobo Seasoning
Place the Peppers in the Jalapeno Grill Rack and put the rack on the Barbecue Grill at 350 to 400 degrees.
Grill them for about 30 minutes.
If there are hot spots on the grill, rotate the rack at least one time.
I haven't tried these in the oven, but I suppose you could bake them in a pre heated oven at 350 degrees for 30 minutes.
I would place the Grill Rack on a Baking Sheet in case the cheese drips.
Serve with my favorite Salsa or Pico de Gallo.
Salsa:
I haven't posted any recipes for Salsa because my Best of the Best Recipe was given to me by a friend that asked me not to share it. It's their family recipe that has been passed down through generations.
I've made it for our friends in France, but I have never shared the recipe.
If I ever get permission to share it, I will.
Until then, here is another recipe.
I happen to love fresh, non cooked, non roasted and very simple Salsa.
I think this one is very close to a traditional Mexican version.
30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor or blender.
6 - 8 Fresh Jalapeno Peppers, cut off the tops, I left the seeds in. You don't have to if you prefer a less spicy Salsa.
1 Large White Onion, peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper,roughly chopped
1 dozen garlic cloves , peeled and cut in half
1 C of packed chopped fresh Cilantro
1 TBS Salt
4 TBS Adobo Seasoning
2 tsp Sea Salt
2 TBS Cider Vinegar
1/4C Olive Oil
Juice of 3 Limes
Juice of 3 Lemons
In a Food Processor or a Blender:
Pulse the Jalapenos, Onion and Garlic
Scrape down the sides to incorporate everything
Remove this to a large bowl
Pulse Red and Green Peppers, transfer to the bowl
Without cleaning the processor or blender, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos
Stir in the Adobo Seasoning
Add the Cilantro
Season to taste with Salt
Stir in the Vinegar
Stir in the Oil
Add the Juice of the Limes and the Lemons
Mix well
Refrigerate
Chicken Casserole:
Preheat the oven to 350 degrees
I like this one because of the noodles. I rarely see a Tex - Mex Casserole with Noodles.
I use homemade Amish Noodles that we get at an Amish Bulk food store.
2 C of noodles that have already been cooked.
2 Tbs Butter, melted
1/3 C Grated Parmesan Cheese
2 tsp of an herb mixture. Your choice or you can mix the recipe at the end of this and use it. It can also be used in Salads and in other Pasta recipes.
1 TBS Olive Oil
2 TBS Diced Onion
1 Garlic Clove , minced
1 Large Tomato, diced
2 (4oz. cans) Diced Green Chiles, not drained
2 (4oz. cans) Sliced Mushrooms, drained
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Fresh Thyme, chopped
1/8 tsp Paprika
1/2 C Vegetarian or Regular Chicken Broth
4 Sauteed Vegetarian Quorn Chick'n Cutlets, cut into strips, or 1 12oz. bag of Quorn Chick'n Tenders, sauteed. Sauté in 2 TBS Olive Oil. Non Vegetarians use the equivalent.
2 C Shredded Cheddar or Queso Quesadilla Cheese ( I prefer the Queso Quesadilla)
2 TBS of Diced Pimientos ( from a jar)
Drain the cooked Noodles and toss them with the Butter , Parmesan Cheese and Herb Mixture and set aside.
In a saute pan:
Heat the Olive Oil and cook the Onion and Garlic until tender.
Add Tomato, Green Chiles and Mushrooms.
Season with Salt, Pepper, Thyme and Paprika.
Add Broth and Chicken
Simmer for 15 minutes, stirring occasionally
Remove from heat
Combine the Noodles and the Chicken and add 1 1/2 C of Shredded Cheese and the Pimientos and mix well.
Pour the mixture in the Casserole, top with remaining Shredded Cheese and Bake for 20 minutes.
Herb Mixture:
Makes 1 cup
1/2 C Grated Parmesan or Romano Cheese
1 TBS dried Parsley
1 tsp dried Basil
2 tsp dried Chives
2 tsp Paprika
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Salt
1 tsp Fresh Ground Black Pepper
Blend together and store in an airtight container.
Enjoy!
Peace in the Kitchen!
Monday, April 29, 2013
How to use the Blog......
I'm able to follow statistics on the blog.
I can see what people are looking at and I can see the countries that are looking at it.
The stats are available to me to see currently, daily, weekly and monthly.
I wanted to let people know some of the possibilities that are available to the reader.
If you want to see the complete list of recipes, scroll down and you can continue until you see the phrase : Older Posts. This is available if you are looking at the blog on a PC, Mac, or Laptop. You can view the entire recipe menu on the right side.
If you're using an IPhone or IPad, scroll down and look for the words:" View web version" click on that at it will bring up the entire menu of recipes on the right side.
Search the blog: ( this is on the right side of the blog)
This allows you to enter an ingredient or a full name to locate a certain recipe.
Translate: ( under Search the blog)
This allows you to search a language and translate the entire blog into your native language.
I'm writing these instructions because I can see that very few viewers have gone to the beginning of the blog to look at the original selection of recipes and stories.
I hope that this helps.
Enjoy!
Peace in the Kitchen!
I can see what people are looking at and I can see the countries that are looking at it.
The stats are available to me to see currently, daily, weekly and monthly.
I wanted to let people know some of the possibilities that are available to the reader.
If you want to see the complete list of recipes, scroll down and you can continue until you see the phrase : Older Posts. This is available if you are looking at the blog on a PC, Mac, or Laptop. You can view the entire recipe menu on the right side.
If you're using an IPhone or IPad, scroll down and look for the words:" View web version" click on that at it will bring up the entire menu of recipes on the right side.
Search the blog: ( this is on the right side of the blog)
This allows you to enter an ingredient or a full name to locate a certain recipe.
Translate: ( under Search the blog)
This allows you to search a language and translate the entire blog into your native language.
I'm writing these instructions because I can see that very few viewers have gone to the beginning of the blog to look at the original selection of recipes and stories.
I hope that this helps.
Enjoy!
Peace in the Kitchen!
Red Cabbage, Red Wine & Apples
I collect recipes, I write recipes, I share recipes, I have a large collection of recipe books and I have stacks of written recipes that I have no idea where they came from.
I recently found this one.
I have no idea where it came from. It could be Aunt Faye's, it could have come from my mother in law, it may have come from a Mennonite Cookbook, I may have even created it myself!
It is still appealing to me no matter where I got it, so I'll share it!
Red Cabbage with Red Wine and Apples
2 TBS Butter
1 Large Red Cabbage, shredded
1 Large Onion, thinly sliced
2 Tart Green Apples, wedged
1/4 tsp Ground Cloves
1 C Hearty Burgundy Wine
In a large Dutch Oven, I used a large All Clad Saute Pan
Melt Butter
Add Onion , cook until tender, about 3 minutes
Add Cabbage, cook about 5 - 8 minutes
Add Apples
Add Wine
Add Cloves
Stir
Cover and simmer on low for 30 minutes, stirring occasionally
Season with Salt and Pepper ( I sprinkled the top with Sea Salt and Fresh Ground Black Pepper)
Enjoy!
Peace in the Kitchen!
I recently found this one.
I have no idea where it came from. It could be Aunt Faye's, it could have come from my mother in law, it may have come from a Mennonite Cookbook, I may have even created it myself!
It is still appealing to me no matter where I got it, so I'll share it!
Red Cabbage with Red Wine and Apples
2 TBS Butter
1 Large Red Cabbage, shredded
1 Large Onion, thinly sliced
2 Tart Green Apples, wedged
1/4 tsp Ground Cloves
1 C Hearty Burgundy Wine
In a large Dutch Oven, I used a large All Clad Saute Pan
Melt Butter
Add Onion , cook until tender, about 3 minutes
Add Cabbage, cook about 5 - 8 minutes
Add Apples
Add Wine
Add Cloves
Stir
Cover and simmer on low for 30 minutes, stirring occasionally
Season with Salt and Pepper ( I sprinkled the top with Sea Salt and Fresh Ground Black Pepper)
Enjoy!
Peace in the Kitchen!
Brussels Sprouts with Shaved Parmesan Cheese
I happen to like Brussels Sprouts.
I usually oven or pan roast them whole and serve them with Dried Cranberries and a Balsamic Reduction. ( this recipe is on the blog)
Occasionally I place them whole in a large bowl, cover them with Olive Oil , Roast them and drizzle them with melted Butter, Salt and Pepper to taste.
This is my latest recipe for Brussels Sprouts.
1 stick of Butter ( 8 TBS)
2 lbs. of Brussels Sprouts, trim the end and roughly chop them
8 Cloves of Garlic, chopped
5 oz. Fresh Shaved Parmesan Cheese ( you can purchase a 5 oz. container)
Heat a large Saute Pan on medium heat
Add 2 TBS of Butter
Saute the Garlic for 2 minutes, stirring
Add 4Tbs of Butter until melted
Add Brussels Sprouts, stir well.
Cover and cook for 2 minutes.
They'll reduce and the butter will begin to brown
Add the last 2 TBS of Butter, stir well to incorporate the browned butter on the bottom of the pan.
Remove from heat
Cover with the Cheese, Stir well, Cover the pan and let it sit until the cheese melts.
Serve warm.
Enjoy!
Peace in the Kitchen!
I usually oven or pan roast them whole and serve them with Dried Cranberries and a Balsamic Reduction. ( this recipe is on the blog)
Occasionally I place them whole in a large bowl, cover them with Olive Oil , Roast them and drizzle them with melted Butter, Salt and Pepper to taste.
This is my latest recipe for Brussels Sprouts.
1 stick of Butter ( 8 TBS)
2 lbs. of Brussels Sprouts, trim the end and roughly chop them
8 Cloves of Garlic, chopped
5 oz. Fresh Shaved Parmesan Cheese ( you can purchase a 5 oz. container)
Heat a large Saute Pan on medium heat
Add 2 TBS of Butter
Saute the Garlic for 2 minutes, stirring
Add 4Tbs of Butter until melted
Add Brussels Sprouts, stir well.
Cover and cook for 2 minutes.
They'll reduce and the butter will begin to brown
Add the last 2 TBS of Butter, stir well to incorporate the browned butter on the bottom of the pan.
Remove from heat
Cover with the Cheese, Stir well, Cover the pan and let it sit until the cheese melts.
Serve warm.
Enjoy!
Peace in the Kitchen!
Mexican Chocolate Buttermilk Poundcake
This recipe came from Joy at Yesterfood, a Blog that I follow.
Thank you Joy for allowing me to share it.
Mexican Chocolate Buttermilk Pound Cake
Ingredients:
1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened at room temperature
1 and 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1.Microwave chocolate baking squares in a small bowl, stirring every 15 seconds, until chocolate is melted and smooth. This should take about 1 minute.
2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, then beat until light and fluffy, about 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Cook’s note: You may substitute Mexican chocolate for the baking chocolate and cinnamon in this recipe.
Thank you Joy for allowing me to share it.
Mexican Chocolate Buttermilk Pound Cake
Ingredients:
1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened at room temperature
1 and 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1.Microwave chocolate baking squares in a small bowl, stirring every 15 seconds, until chocolate is melted and smooth. This should take about 1 minute.
2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, then beat until light and fluffy, about 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
3. Combine the flour, cinnamon, baking soda, and salt. Add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
4. Bake at 325° for about 1 hour and 10 minutes (start checking at about an hour; be careful not to over-bake) or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool completely.
Sunday, April 28, 2013
Jalapeno Cornbread Poppers
I've posted many recipes using Jalapeños. We eat a lot of them in Texas. This is one of my favorite stuffed Jalapeño appetizers.
Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan topped with a cooling rack.
12 Large Jalapeños.
1 Box of Jiffy Cornbread Mix + ingredients listed on the Mix.
1 1/2 C Shredded Cheddar Cheese, divided.
1 C Corn
Slice each Jalapeño in half lengthwise.
Remove seed and membranes. Set aside.
In a mixing bowl:
Mix the Cornbread according to the package directions.
Add:
1 C of the Cheese
Corn
Mix until well combined.
Fill each Jalapeño.
Sprinkle with remaining Cheese.
Place them on the Pan.
Bake for 15 - 20 minutes, until the Cornbread is firm.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan topped with a cooling rack.
12 Large Jalapeños.
1 Box of Jiffy Cornbread Mix + ingredients listed on the Mix.
1 1/2 C Shredded Cheddar Cheese, divided.
1 C Corn
Slice each Jalapeño in half lengthwise.
Remove seed and membranes. Set aside.
In a mixing bowl:
Mix the Cornbread according to the package directions.
Add:
1 C of the Cheese
Corn
Mix until well combined.
Fill each Jalapeño.
Sprinkle with remaining Cheese.
Place them on the Pan.
Bake for 15 - 20 minutes, until the Cornbread is firm.
Enjoy!
Peace in the Kitchen!
Subscribe to:
Posts (Atom)