Tortilla Pie

This can be served as an appetizer or an entree with  refried beans and rice.

1 C shredded Queso Quesadilla cheese ( or favorite white cheese) I prefer Queso Quesadilla.
1 C Shredded Cheddar Cheese
1 4 oz, can of Diced Green Chiles, drained
1/2 C chopped Green Onion, use the entire Onion
8 - 8" Flour Tortillas
Butter, softened (Butter each of the Tortillas on One Side and place them as directed with the Buttered Side UP.

Serve with Sour Cream and Pace Picante Sauce or your favorite!

Spray 2 - 8" Cake Pans with a Vegetable Spray

Layer each Pan with the following:

1 Tortilla
Sprinkle some of each of the Cheeses
Sprinkle with some of the Green Chile
Sprinkle with some of the Green Onion

Repeat and end with a Tortilla


Bake at 400 degrees for 20 minutes
Serve Warm accompanied with Sour cream and Picante Sauce

Enjoy!
Peace in the Kitchen!

Tex - Mex Bruschetta

1 avocado, small dice
1/2 C white corn
1/2 of a red pepper, small dice
1/4 C black beans
1/2 C onion, small dice
1/2 tsp salt
1 small jalapeno, small dice
1/4 C chopped cilantro
1/2 of a lime, zest and juice

Mix all ingredients together in a small bowl
Chill before serving

Serve with tortilla chips

Enjoy!
Peace in the Kitchen!

Tex - Mex Rice

This is always a great side dish with any Tex - Mex Entree.
It's almost a staple dish in Texas.
We love a side of rice and beans with our Tex - Mex food.
I could dedicate an entire post just about beans and rice.
There are so many variations.

2 TBS Vegetable Oil
1 Onion, diced
1 Green Bell Pepper, diced
2 C uncooked white rice
3 C water
1 can of Ro-Tel tomatoes with green chiles + 1- 4oz. can of diced green chiles, undrained
2 TBS Adobo Seasoning

Heat oil in a skillet
Saute Onion and Bell Pepper until tender
Add rice, stir
Add water, tomatoes, green chiles and seasoning
Bring to a boil, reduce heat and simmer until the liquid reduces and the rice is tender.
Season to taste with Salt and Pepper


Enjoy!
Peace in the Kitchen!

Okra and Tomatoes / Original Recipe

Okra is a plant grown in warm climates. It's found in many parts of the world. It's also known as Lady Fingers, Bhindi or simply, Gumbo.
It produces an edible green pod that I love best when paired with tomato and onion.
I have been making this original recipe for many years.
I also use it in my Vegetarian Gumbo recipe.

2 C fresh Okra, sliced about 1/2 " thick
1 TBS flour
1 TBS sugar
1/2 tsp salt
1/4 tsp fresh cracked black pepper
2 TBS vegetable oil
1 onion, diced
1 green bell pepper, diced
3 Roma Tomatoes, diced

Bring a pot of water to boil and add the okra.
Reduce the heat, cover and simmer until tender, about 15 minutes
Drain and set aside

Whisk together :
flour
sugar
salt
pepper

Cook the onion and bell pepper in the oil until they are tender
Whisk in the flour mixture and stir to combine completely
Add the tomatoes and continue cooking for for about 5 minutes
Add the Okra and let it all simmer.

Serve warm over cooked brown rice or noodles

Enjoy!
Peace in the Kitchen

Hush Puppies

Hush Puppies are another traditional American food, typically served in the south. They are often attributed to hunters and fishermen.

Some people claim the origin of the name came from hunters frying a cornmeal batter in small batches and tossing them to the dogs to keep them quiet during a cookout. Is it an old wive's tale?, perhaps!
Hush Puppies are served in most parts of the country today!

2 C cornmeal

1/2 C flour

2 TBS sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 egg, slightly beaten

3/4 C milk

3/4 C cream style corn

1 can (4 oz.) diced green chiles, well drained

Vegetable Oil 

In a bowl, whisk together:

cornmeal

flour

sugar

baking powder

baking soda

salt

Add:

egg

milk

cream corn

mix well

refrigerate the batter for 2 hours.

In a Dutch Oven or deep Cast Iron Skillet, heat the oil and drop the batter in by Tablespoonfuls.

Fry the Hushpuppies until golden brown, turning often

Drain them on a paper towel and serve warm.

Serve them with a Tartar Sauce or Cocktail Sauce.

Enjoy!
Peace in the Kitchen!

Pain de Campagne Cheese Bread

This is a spin on Ree Drummonds Buttered Rosemary Rolls, The recipe is on the blog.
They are a favorite at our family gatherings.

Her rolls are amazing and so is this recipe.

1 round loaf of Pain de Campagne Bread ( French Country Bread), unsliced
Emmenthaler Cheese, sliced

1/2 C Butter, melted

1/4 C chopped Fresh Rosemary

1/2 C chopped Green Onion ( the entire Onion)

Sea Salt

Using a serrated bread knife, cut a cross hatch pattern in the bread without cutting all the way through, about 1" apart.

Place a slice of Cheese in between all of the slits in the bread 

Brush the loaf with Butter

Sprinkle with Sea Salt

Sprinkle with Rosemary

Wrap the loaf completely in foil

Bake at 350 degrees for 15 minutes

Uncover the bread, leaving it on the foil

and continue baking for an additional 10 minutes

Drizzle with additional butter

Serve immediately

Enjoy!

Peace in the Kitchen!

Hatch Chile Queso

Texans eat a lot of Queso and there are many variations.
Some variations include hamburger , onion, cilantro, salsa, butter, garlic, oil, chives
and the list goes on.
We all have our preferences and mine is to keep it simple and cheesy and Hatch Chile spicy!

Here's my Best of the Best Queso!


2 C grated Queso Quesadilla Cheese
1 C grated Sharp Cheddar Cheese
1/2 C Sour Cream
2 Roma Tomatos, seeded and diced
4 Hatch Chiles, roasted, peeled and diced ( or 3 cans of Diced Green Chiles, drained)
1 TBS Adobo Seasoning

Place the two cheeses and the sour cream in a saucepan on low heat until melted and well incorporated.
Add remaining ingredients and continue stirring.

Remove from heat and transfer to a serving bowl
Serve with Tortilla Chips
Yields about 4 cups.

Enjoy!
Peace in the Kitchen!