Thursday, June 20, 2013

Summer Berry Pull Apart Bread

This is a great Summer bread. The berry of choice is Blueberries. It's Summer, Blueberries are in season. I hope you try this bread.

A friend of mine passed this recipe on to me and I thought it looked  great for Summer.
This is an adaptation of the original recipe.

Summer Berry Pull Apart Bread

1 C of fresh Texas Blueberries...... or Michigan, or Maine..... !
1 tsp sugar
2 cans of buttermilk biscuit dough
3/4 C the best maple syrup you can buy!
2 TBS brown sugar
1 C chopped pecans, divided
1 1/2 TBS cinnamon,divided
1/2 C any canned vanilla frosting

Before starting the recipe:
Place the Biscuit  dough cans in the freezer just until you complete the following instructions:

Mix the blueberries and sugar together in a small bowl and set aside.
Preheat the oven to the temperature on the biscuit cans.
Spray a loaf pan with vegetable spray.

Remove the biscuit cans from the freezer and open them.
Separate the biscuits and cut each one into quarters, place them in a large mixing bowl.
Pour in 1/2 C of Maple Syrup.
Add :
brown sugar
1/2 C pecans
1 TBS Cinnamon
Mix well by hand

Pour the bread into the loaf pan.
Bake for 25 - 30 minutes

Microwave the frosting in a glass bowl for 20 seconds.
Drizzle the bread with the remaining maple syrup and then drizzle with the frosting.
Sprinkle with remaining cinnamon and remaining pecans.

Cool completely
Remove from the pan onto a serving plate.
Slice or pull apart and serve.

Peace in the Kitchen!

Texas Black Bean Stew

Texas Black Bean Stew:

This is an original recipe, from my collection of favorites.
It's a Best of the Best Recipe.
Don't be afraid of it because it's vegetarian.
For non vegetarians, you can add 1/2 lb. of Chorizo Sausage ( sliced) and 4 Chicken Breasts, boiled and then cubed.
Continue with the recipe as directed.

2 TBS vegetable oil
1 - 12 oz. package of Smart vegetarian Chorizo Sausage links, sliced
1 12oz. bag of Quorn Chick'n Tenders
1 onion, small dice
3 cloves of garlic, minced
2 stalks of celery, small dice
2 - 1lb. sweet potatoes, peeled and medium dice
1 red bell pepper, small dice
2 - 14.5oz. cans of diced tomatoes with the juice
1 medium jalapeno pepper, seeded and small dice
1 1/2 C vegetarian chicken stock
2 TBS adobo seasoning
2 - 16 oz. cans of black beans, rinsed and drained
1/2 C fresh chopped cilantro
1/4 tsp salt

Heat oil in a Cast Iron Dutch Oven  on medium heat.
Cook the Chorizo and Chick'n Tenders 2-3 minutes.
Add onion and cook until tender
Add garlic and celery and cook until tender
Add sweet potatoes, bell pepper, tomatoes with juice, jalapeno pepper and chicken stock.
Bring to a boil, reduce to low heat, add adobo seasoning.
Cover and simmer for 15 minutes until the potatoes are tender.
Add the beans and cook uncovered until heated through.
Add the cilantro and season to taste with salt.
Cover and leave on the lowest heat until ready to serve.
Stir occasionally.

This can be served over cooked rice.

EnjoyPeace in the Kitchen!

Wednesday, June 19, 2013

Pimento Cheese / Wednesday Morning Taste Section in the Dallas Morning News

Today is Wednesday and that means the Taste Section with recipes in the Dallas Morning News.
I almost passed on a recipe today. The main subjects are Cocktails with an herbal edge and Live your Ice Cream dreams. I wasn't really interested in any of the recipes and then I saw the one that caught my eye....... "Perfect for a picnic"  Classic Pimento Cheese Spread.
How could I pass on sharing this one on the blog. I love picnics and have posted several picnic recipes and I love Pimento Cheese Sandwiches. It was inevitable that this was going to be included on the blog. Here's my adapted version of the recipe. Only verbiage has been modified. Ingredients are exact.

Here is the recipe from Alicia Ross:
Alicia states that the secret to her recipe is the room temperature cheddar cheese and cream cheese before mixing them with a stand mixer. She recommends the paddle attachment and does not use a food processor. She says you can make it as spicy as you'd like by adding additional black pepper and cayenne.

Classic Pimento Cheese Spread:

3 C sharp cheddar cheese ( room temperature)
8 oz. cream cheese ( room temperature)
1/2 C mayonnaise
1/3 C pimento peppers from a jar, well drained and chopped
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper, or more to taste
1/8 tsp ground cayenne pepper, or more to taste

Combine all ingredients in a stand mixer with a paddle attachment.
Mix just until well blended.
Best if brought back to to room temperature before serving.
Makes about 3 cups.

Of course I would double or triple the recipe for a family picnic.

Transfer to an oven proof casserole dish.
Add 1- 4 oz. can of Diced Green Chiles and bake at 350 degrees for 30 minutes to make a great dip.
Serve with Tortilla Chips.

Peace in the Kitchen!
I don't think I will ever buy Pimento Cheese again!

Sunday, June 16, 2013

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

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
butter each of the tortillas

Bake at 400 degrees for 20 minutes
Serve warm accompanied with sour cream and picante sauce

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

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

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 :

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

Peace in the Kitchen