Dulce de Leche , homemade!

We love Mexican recipes in Texas.
For any recipe that calls for Dulce de Leche
and you don't have access to it in a store, you can make it yourself.
Personally, I prefer this recipe to store bought.

Ingredients

• 2 (14 ounce) cans of condensed milk
• 1 teaspoon vanilla

Instructions

1. Pre-heat the oven to 425F.
2. Pour the condensed milk into a square baking pan or pie dish; you can add a teaspoon of vanilla or cinnamon if you like. Cover with foil.
3. Place the square pan in a larger pan and pour hot water into the large pan, the water level should be between ½ - ¾ of the square pan with the condensed milk.
4. Bake for about 3 hours to 3 ½ hours. If the water level gets low add more water as needed. During the last hour you can check it every 30 minutes to see if the dulce de leche is ready – it should be a rich amber color. You can also do a taste check to test it.
5. Once the dulce de leche is ready remove it from the oven and let it cool down. Once it’s safe to handle, use a fork or whisk to mix it well. It can be eaten warm or cold. Keep refrigerated.

Enjoy!

Peace in the Kitchen!

Fruit Salad with Pie Filling

• This is a simple recipe with a lot of flavor!
• A great Summer Salad.
• The addition of the Fruit Filling is the key ingredient that adds a great flavor.
• You can substitute any fruit pie filling according to your personal taste.
• Strawberry
• Cherry
• Blueberry
• Apple

• 2 C of Blueberries ( 1 pint)
• 1 lb Strawberries, hulled and halved
• 3 C of your favorite seedless Grapes
• 3 C Raspberries
• 1 21-ounce can of Peach Pie Filling ( any flavor of Pie Filling)

Enjoy!

Peace in the Kitchen!

Lemon Curd from Scratch or Lime Curd with Minced Jalapeño if you're a Texan!

Lemon Curd

I am adding the option of Lime since I live in Texas and we make a lot of recipes with Lime instead of Lemon. I would make Lime curd, with a bit of minced jalapeno in it, for Mini Tarts, Linzer Cookies or a Macaron filling to make them have a Texas flavor.

This is the perfect recipe for those who prefer the fresh taste of Lemon or Lime Curd or for those that do not have access to buy it.

Zest of 2 lemons or limes, wide strips

4 TBS of Fresh Lemon Juice or  4 TBS of Fresh Lime Juice, strained

6 TBS sugar

2 large whole eggs + 3 large yolks

1/2 C butter (8 TBS or 1 stick)

Place all ingredients in a heat proof bowl over gently simmering water in a saucepan, or in a double boiler.

Whisk continuously until sugar dissolves and butter melts.

Continue whisking until the Curd coats the back of a spoon ( about 3 minutes).

Do not let it boil.

Remove from heat.

Push Curd through a medium sieve with a rubber spatula into a clean dry bowl.

Cover with plastic wrap, pressing directly onto the surface of the Curd.

Poke a few holes in the plastic to release steam.

Refrigerate at least 3 hours or up to 5 days.

Enjoy!

Peace in the Kitchen!

Baked Eggs

I decided to make Baked Eggs for breakfast this morning.
It would make a great Brunch dish if you're having guests.

It's a simple but delicious dish.
I've seen recipes  that make them with an Alfredo Sauce but I simplified it with a package of McCormack's Original Country Gravy Mix and I add Parmesan Cheese. I also use a combination of Hard Boiled and fresh cracked Eggs. I buy Eggs that are already Hard Boiled and Peeled.


However many you plan to serve will determine the amount of eggs, gravy and cheese. I made it for 2 people. It would definitely serve 3.

3 Hard Boiled Eggs / 3 fresh cracked Eggs
1 Package of Gravy Mix
Fresh Shredded Parmesan Cheese

It's quite simple, but I've put a twist on it. I also add fresh cracked eggs.

Here's how I make them:
You'll need an oven proof baking dish, a small casserole will work. I used a Soufflé dish.

Slice the Hard boiled eggs in half.

Gravy:
1  or more packages of Gravy Mix. Mix 1 packet with 2 cups of water in a saucepan. Heat until the gravy thickens. stirring constantly. ( I used 1 package for this recipe)

Place the Hard Boiled Eggs in the casserole, cut side up.
Pour the Gravy over the Eggs
Season with salt and pepper.
Sprinkle the top with Fresh Shredded Parmesan Cheese.

Bake at 350 degrees for 15 minutes

Remove the dish and crack an equal amount of eggs on top of the cheese. Return to the oven and broil the eggs, just to set them, so the eggs are cooked as you like them. I prefer a soft  cooked yolk.
Watch them carefully as they broil.

Top each egg with additional cheese and serve on toast , a biscuit or english muffin.

I made it today in a small souffle dish with 3 hard boiled eggs and 3 cracked eggs, for 2 people. It could easily serve 3.
I served it on toasted Ciabatta Bread. ( I also show it served in small ramekins if you don't want to serve it on bread.


Enjoy!
Peace in the Kitchen!

Fried Brussels Sprouts in a Cast Iron Skillet

I previously posted:
Brussels Sprouts with Shaved Parmesan Cheese
Brussels Sprouts with Cranberries and a Balsamic Reduction

Here's another favorite of mine.
It's an original recipe.

2 TBS vegetable oil
2 TBS minced garlic
2 onions, diced
2 pounds of fresh brussels sprouts, ends trimmed and chopped
3TBS butter, cut into pieces
salt, fresh ground black pepper, garlic powder

Heat oil in a large cast iron skillet on medium high heat
Saute garlic for 3 minutes, stirring often
Add onions and saute for 5 minutes, stirring often

Add sprouts, stir well. Continue cooking without stirring for 7 minutes
Season with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder
Stir well

Continue cooking for 7 minutes, without stirring
Remove from heat, stir well. I used a heavy metal spatula to incorporate the browned pieces on the bottom.

Add butter, stir until melted
Taste and add additional seasoning as needed. I did not add any additional seasoning.

Enjoy! Peace in the Kitchen!

garlic and onion

sprouts added

finished frying, butter added and stirred

Pico de Gallo Picnic Quiche

Here's another great recipe from the Taste section of the Dallas Morning News.
This was posted by Margaret Brown, publisher; Shelf Unbound Book Review Magazine.

Pico de Gallo Picnic Quiche:

1 - 9" Refrigerated Pie Crust
2 TBS Olive Oil
1 medium Onion, chopped
1/2 Jalapeno, finely chopped
1/2 C diced Tomato
3/4 C chopped Cilantro
4 Large Eggs
3/4 C Half and Half
Salt and Pepper

Preheat the oven to 375 degrees
Place Piecrust in a Pie Pan

Heat Oil over Medium Low heat in a Sauté Pan
Add Onion and Jalapeño
Saute for several minutes until soft
Add Tomato and Cilantro, Sauté for 2 Minutes

Whisk Eggs with Half and Half in a Bowl
Season with Salt and Pepper
Stir in the Tomato Mixture

Pour into the Crust
Bake 35 - 40 minutes, or until set

Let it rest for a few minutes before cutting

This is such a fresh tasting Quiche. I can easily see this served cold for a Picnic.
This Recipe is a keeper and I can honestly say that I will consider it as one of my Best of the Best Recipes!

Enjoy!
Peace in the Kitchen!