Monday, September 2, 2013

Best Breakfast Potatoes Ever! Ree Drummond, The Pioneer Woman

In Texas, we make a lot of breakfast potatoes. We also have a place in the mountains of Colorado and breakfast is one of the best meals of the day. Breakfast outdoors always includes potatoes made in cast iron. 
I never thought about posting a recipe, we just get out a large cast iron skillet and make them. There was never a recipe. I'm not sure they are never made the same two times in a row. They're always based on available ingredients.
I recently saw an episode of The Pioneer Woman and Ree Drummond was doing a segment on Breakfast.
There were several recipes that were appealing to me, especially this one!
For those who aren't comfortable cooking without a recipe, this one's for you.
These are baked on sheet pans, I bake them in cast iron skillets in a single layer.

5 pounds red potatoes, roughly chopped
8 cloves garlic, hand minced
2 onions,  roughly chopped, large chop
2 green bell pepper, seeded and roughly chopped
2 red bell pepper, seeded and roughly chopped
1/2 cup olive oil
1 stick butter, melted
1 teaspoon seasoned salt
1 teaspoon cayenne pepper
1 teaspoon seasoned salt

1 teaspoon ground black pepper

Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Begin baking at 425 degrees for 20 to 25 minutes on 2 sheet pans, shaking the pan twice to get them in a single layer.

After 25 minutes increase the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.

Sprinkle with a little more salt and pepper before serving.

Peace in the Kitchen!

Pumpkin Biscuits / Thanksgiving 2013

I like pumpkin, I have many recipes utilizing pumpkin.
I have a great recipe for Pumpkin Soup that I've been making since 1976.
I re posted the recipe at the end of this biscuit recipe.
I would serve these biscuits with the soup.

I'll  make these biscuits for this year's Thanksgiving dinner.

Pumpkin Biscuits:

1 1/4 C flour
2 TBS + 1tsp sugar
1 TBS + 1tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 C canned pumpkin puree
1/4 C butter, melted

Serve  warm with Honey Butter, recipe to follow.

Large Bowl, sift together:
baking powder

Mix Well

Place dough on a floured surface
Knead until smooth
Roll out to 1/2" thick
Cut biscuits with a 2" round biscuit cutter

Place on a sheet pan
Bake at 400 degrees 10 to 12 minutes

Honey Butter:
1 C butter, softened
1/4 C honey
Whisk together until smooth

Peace in the Kitchen!

Here's my recipe for Pumpkin Soup:

1976, from my Best of the Best Recipes

I've made this Soup many times. I prepare it for Thanksgiving

It's a Cream of Pumpkin Soup (made, baked and served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup.

1- ( 7 - 8 lb.) Pumpkin ( Cut a circle around the top and keep the stem on)
4 Cups of Croutons
1 1/4 C Grated Swiss or Emmenthal Cheese
4 C Half and Half
Fresh Ground Pepper
Ground Nutmeg, a good pinch

As mentioned above, cut off the top of the Pumpkin and reserve for an attractive cover when serving this Soup.

Scrape out the pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the pumpkin

Fill the shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese

Season the Half and Half with Salt, Pepper and Nutmeg
Pour the mixture into the Pumpkin
Replace the top of the Pumpkin
Place it in a Roasting Pan
Bake in a pre-heated 350 degree Oven for 2 hours.
Stir occasionally

Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table

Ladle into Soup Plates

Peace in the Kitchen!

Roasted Red Pepper and Eggplant Dip

I've been looking for a good Roasted Red Pepper Dip.
I haven't had much success finding something that impresses me.
I decided to create my own, based on several that I researched.

Here's my recipe for Roasted Red Pepper and Eggplant Dip:

3 medium eggplants, cut in half long ways
4 cloves of garlic, sliced
3 TBS olive oil, divided
1 C Roasted Red Peppers, (you can purchase them in a jar)
1 TBS chopped fresh oregano
2 TBS lemon juice
salt and pepper to taste

Arrange the eggplant, cut side up on a baking sheet pan
Make slits in the eggplant and insert pieces of garlic
Drizzle the eggplant with 2 TBS of olive oil
sprinkle with salt
Bake at 400 degrees for 1 hour

Remove the eggplant from the oven , cool completely, scoop out the interior and add to a food processor.
red pepper
1 TBS olive oil
lemon juice
salt and pepper

Puree until smooth.

Serve with pita chips, toasted baguette slices...... etc!

Peace in the Kitchen!

California Breakfast!

We have a son that lives in California. We recently spent time there. I blogged about the many restaurants we experienced and the amazing food we ate.
Today, he sent me a picture of his new favorite breakfast. It looks very appealing to us.
It's simple and easy to prepare.

Egg whites scrambled with chopped fresh Cilantro served with sliced Avocado, Pico de Gallo and Corn Tortillas. He said: "make a taco, eat and smile" We will definitely do that!

I have a recipe for my original Pico de Gallo that anyone can make to serve with this recipe.

Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.

I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.

I didn't really have a recipe so here's what I did.

2 small Tomatoes,diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste

Mix all ingredients together in a small bowl.

Peace in the Kitchen!

Sunday, September 1, 2013

Rustic Bean and Sausage Soup

Soup is one of my specialities. I look forward to the weather becoming cooler and the approaching Fall and Winter Seasons to begin making soup!
I have so many original soup recipes and I make soup every weekend during the cooler months.
Here's a good Hearty, Rustic Fall soup.
I make it vegetarian with Gimme Lean fresh Ground Sausage.

2 packages of Gimme Lean Vegetarian fresh Ground Sausage
1 onion, diced
2 cloves of garlic, minced
1 - 28oz. can of diced tomatoes, including liquid
1 - 15oz. can of red kidney beans, drained
1 - 15 oz. can of black beans, drained
1 - 15oz. can of navy beans, drained
2 C vegetarian beef broth (I use Better that Bouillon brand), it's available in Beef, Chicken , Vegetable and Mushroom).
1 TBS grated parmesan cheese
1 TBS chopped fresh basil leaves

In a soup pot, cook the sausage, onion and garlic on medium heat until the sausage is browned .
Add the rest of the ingredients and simmer the soup until it reaches a boil.
Reduce heat , cover and continue to cook until ready to serve.

Serve hot with large croutons or slices of French Baguette.

Peace in the Kitchen!

Tex - Mex Chex Mix

I had previously posted many recipes of Chex Mix, you can search them under Chex Mix.
America is fascinated with Chex Mix and the hundreds of recipe combinations to create a snack for family gatherings, sporting events, church suppers and holidays.

Here's the latest original recipe from the Hippy in the Kitchen!

Tex - Mex Chex Mix:

3 C Wheat Chex
3 C Corn Chips ( Fritos)
3 C Mini Pretzel Squares
3 C Salted Peanuts with Skin on.
1 - ( 1.25oz) package of Taco Seasoning
4 TBS C Butter, melted

Combine everything in a bowl and mix well.

Peace in the Kitchen!

Roasted Hatch Chile Appetizer Squares

I can't seem to create enough Roasted Hatch Chile Recipes.

Here's an Appetizer:

5 eggs
1 - (8oz.) container of cottage cheese.
1/4 C flour
1/2 tsp baking powder
1/4 C butter, melted
2 TBS minced green onion
1/4 C Diced Roasted Hatch Chiles ( you can also use canned green chiles)
8 oz. shredded Hatch Jack Cheese or Pepper Jack Cheese

In a blender or small food processor, mix eggs and cottage cheese until smooth.
baking powder
Mix well

Fold in:

Pour into an 8"X 8" baking dish sprayed with a vegetable spray
Bake at 350 degrees for 30 - 40 minutes
Cool and cut into squares

Peace in the Kitchen!