Tex-Mex Rice Casserole / reposted

I've spent the morning playing around with a new recipe.

My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!

        

Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!

I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.

This recipe is quite spicy and very.......  Tex-Mex!

Tex-Mex Rice Casserole:

This recipe could easily be cut in half, it makes enough for a family gathering or a block party!

4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)

4 cloves of garlic, roughly chopped

2 stalks of celery, roughly chopped

1 large onion, chopped

2 C long grain white rice

2 C long grain brown rice

2- 14.5 oz. cans of diced tomatoes with juice

1- 10 oz. can Rotel Tomatoes with Chiles, with juice

1- 4oz. can diced green chile peppers.

1 tsp cumin

1/2 tsp cayenne pepper

1/4 tsp turmeric

1 tsp Adobo Seasoning

1 tsp salt

1/2 tsp black pepper

6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.

2C freshly grated Sharp Cheddar Cheese

2C Shredded Mexican Blend Cheese

Fresh Cilantro, chopped, for garnish

Pickled Jalapenos for garnish

Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)

Saute onion, celery and garlic about 5 minutes, stirring constantly

Reduce heat to simmer, add rice, stir constantly for 5 minutes

Add Tomatoes, Rotel and Green Chiles

Add all spices and seasoning and stir to combine well

Add broth and bring to a boil

Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally

At this stage, I added an additional 2 C of water, stir well and then continue....

Top with Cheddar Cheese and bake at 375 for 15 minutes

After baking, remove from oven, top with Mexican Blend Cheese, cover

and allow the cheese to melt.

Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.

I serve my Black Peppered Cheese Bread with it.

After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.

This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)

I added a 14.5 oz. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.

I diced half of an onion and added that too.

It's very forgiving, you can make according to your own personal taste.

That's the way we do it in Texas!

Enjoy!

Peace in the Kitchen!

Cinnamon Roll Cake

My wife made homemade Cinnamon Rolls today. It reminded me of this Cinnamon Cake Recipe. 

• 3 C flour 
• 1/4 tsp salt
• 1 C sugar
• 4 tsp baking powder
• 1 1/2 C milk
• 2 eggs
• 2 tsp vanilla
• 1/2 C (1 stick) butter, melted 
•  
•  TOPPING 
• 1 C butter, soft
• 1 C brown sugar
• 2 TBS flour 
• 1 TBS cinnamon
•  
• GLAZE 
• 2 C powdered sugar
• 5 TBS milk
• 1 tsp vanilla

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with a cooking spray, or grease it with my Pan Release Mix. (equal parts of Crisco, Flour and Vegetable Oil, brush the pan using a pastry brush. Set aside.
2. In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.
3. For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the Tablespoonfuls and use a knife to marble / swirl it through the cake.
4. Bake at 350 for 40 - 45 minutes or when a toothpick inserted near the center comes out clean.
5. Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.

Enjoy!

Peace in the Kitchen!

Apple Crepe Pancake from Comfy Cuisine

I wish I had the authority to post the picture of this recipe. It's what sold me on the recipe. The only thing I would suggest to alter the recipe would be to double it and make it in a 10" Cast Iron Skillet. I believe it's a more common sized skillet and I would certainly make this for a family breakfast or if I were hosting a Brunch. Other than that it looks and sounds perfect. I simply re posted their recipe here. This recipe reminds me of Dutch Babies that I used to make in the 70's. I reposted the recipe at the end of this one that includes my photographs.

1/4 C  (1/2 stick) unsalted butter 1/4 C milk 1 apple (I used Granny Smith) 2 TBS sugar 1/2 tsp cinnamon 1 large egg 1/4 C all-purpose flour Pinch of salt
Preheat oven to 425 degrees F.  Melt butter in a 5-inch cast iron skillet over low heat.  While the butter melts, pour the milk into a 2-cup measuring cup.  Peel, core and thinly slice the apple.  In a small bowl, toss the apple slices with sugar and cinnamon until well coated.
Pour half of the melted butter into the milk and whisk well.  Add the apple and any loose sugar from the bowl, into the skillet.  Cook the apple slices over medium-low heat, turning them a few times, until softened; the sugar and butter will get nicely browned and bubbly.
Remove the skillet from the heat.  Add the egg to the milk mixture and whisk to combine.  Add the flour and salt and whisk until smooth.  Pour the batter over the apples in the skillet.
Bake until the pancake puffs up and gets lightly golden on top, about 10 minutes.  Enjoy straight from the skillet or invert onto a serving plate.

I love any recipe using Cast Iron cookware. Here's a great example:

I just received a version of this recipe from Bisquick. I've made a few changes and adapted it.

I have other recipes for Dutch Babies with Ham and Miniature Dutch Babies in a Muffin Tin that can be found on the blog. I always loved serving Dutch Babies for a family Holiday Breakfast, or a Brunch with friends. I've had the Dutch Babies with Ham recipe since 1979. Since I've been a Vegetarian for 20 years, I had put that recipe in the back of my files. I resurrected it for my non Vegetarian friends.

I've posted a home made recipe for Bisquick because I have many followers around the world that may not have access to the product. You can make a recipe for it and keep it in the refrigerator up to 4 months. You would use it in any recipe asking for Bisquick.

3 TBS butter

4 Apples, peel, core and slice thin. (I use Jonagold, you can also use GrannySmith or Rome) There are many other varieties of Apples that are great for baking.

1/4 C Brown Sugar

2 TBS Cinnamon

1 1/2 C Bisquick Mix

1/4 C Granulated Sugar

1 C Buttermilk

1 TBS Lemon Juice

1 tsp Almond Extract

2 Eggs

1 TBS Cinnamon/Sugar mixture

Warm Maple Syrup

Heat the oven to 450 degrees.

Place the butter in the oven  in a 10" Cast Iron Skillet and melt it, about 2 minutes.

Add:

Apples

Brown Sugar

Cinnamon

Toss to coat well.

Bake for 2 minutes

Stir and bake an additional 2 minutes.

Stir again and bake an additional 3 minutes.

Stir for the last time.

Reduce heat to 400 degrees.

In a large bowl, whisk together:

Bisquick

Granulated Sugar

Buttermilk

Lemon Juice

Almond Extract

Eggs

Whisk Well

Pour Batter evenly over the Apples.

Bake at 400 degrees for 25 - 30 minutes.

Sprinkle with Cinnamon/Sugar

Serve with Warm Maple Syrup.

Enjoy!

Peace in the Kitchen

Homemade Bisquick Mix: (use this mixture whenever a recipe calls for Bisquick)

6 C flour

3 TBS Baking Powder

1 TBS salt

1 C Vegetable Shortening

In a large bowl, sift together:

Flour

Baking Powder

Salt

Sift this mixture 3 times ( don't skip this process)

Cut in Shortening with a Pastry Blender or 2 Forks until the mixture is crumbly!

Store this in an airtight container for up to 4 months in the refrigerator.

Enjoy!

Peace in the Kitchen!

Enjoy! Peace in the Kitchen!

Texas Queso Blanco

Just another Queso Dip , just another recipe that we can't get enough of in Texas. We all have a great recipe collection of Queso dips. I just like the fact that it doesn't have Velveeta in it! I've created many dip recipes and this "white" Queso is one of my favorites.

Texas Queso Blanco:

8 oz. Pepper Jack Cheese, grated
4 oz. Queso Quesadilla Cheese
2 Jalapenos , seeded and diced
1/2 C diced onion
1 TBS fresh chopped Cilantro
1 Roma tomato, seeded and diced
1/8 tsp cayenne pepper
2 dashes of Tabasco Sauce

Preheat oven to 400 degrees

In a bowl:
Mix all ingredients together and pour into a 2 quart casserole.
Bake 10 - 12 minutes.
Serve with Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Irish Whiskey Cake

I've been fortunate enough to travel to many countries and experience the food and culture. My wife and I have friends in France, Switzerland, Morocco, Hong Kong, Sweden .....! We were in Great Britain recently during Christmas and loved everything about it. Our son travels a lot and he and his wife have both been to the British Isles, England, Scotland and Ireland. He came home from a trip once with some really good Whiskey and we sat around and had a tasting. I'm not much of a Whiskey drinker but I eventually bought a bottle of good Irish Whiskey. I decided that I would use it to make a cake. Here's the recipe for an Irish Whiskey Cake and Whiskey Icing. What a great way to enjoy good Irish Whiskey.

1/2 C + 2 C of the best Irish Whiskey you can afford.
6 oz. (70%cocoa) of the best Bittersweet  chocolate you can find, Scharffen Berger, Valhrona, Lindt, etc., chopped.
2 tsp Medaglio D'Oro instant Espresso Coffee, in 6 TBS of water.
1/3 C skinless whole almonds, toasted , approximately 2 oz.
6 TBS flour, divided.
3/4 C (1/1/2 sticks) butter, toom temperature, divided.
8 TBS vanilla sugar, divided.
3 large eggs, separated. ( when baking, it's important to use large eggs if the recipe calls for them)
A pinch of fine sea salt
2 oz. semi sweet chocolate, chopped. Again, buy the best, it makes a difference.

Preheat the oven to 350 degrees.
Grease a 10" Springform Pan with my Pan Release Recipe. (equal parts of Vegetable Oil, Flour and Crisco), mixed well and applied with a pastry brush.

Boil 1/2 C Whiskey in a saucepan and reduce it to 1/4 C, about 2 minutes.

In a small stainless steel bowl:
bittersweet chocolate
espresso coffee mixture
boiled whiskey
Place the bowl over a saucepan of simmering water and stir until smooth.
Remove the bowl and set aside.

Finely grind the almonds in a food processor with 2 TBS of flour.

In a bowl:
1/2 C butter
6 TBS of vanilla sugar
Beat well with a hand mixer until fluffy.
Add egg yolks, one at a time until incorporated.
Add sea salt.
Fold in the chocolate mixture.
Fold in the almond / flour mixture.

With clean beaters, beat the egg whites to soft peak, gradually add 2 TBS of vanilla sugar and continue beating to stiff peak.
Fold egg whites into the batter alternately with remaining 4 TBS of flour.
Pour batter into the prepared pan.

Bake at 350 degrees for 40 minutes, until a toothpick comes out clean in the center of the cake.
Remove from oven and cool in the  pan for 30 minutes.
Invert onto a cooling rack and cool completely.

Icing:

In a small stainless steel bowl:
semisweet chocolate.
remaining 2 TBS of Irish Whiskey.

Place over a saucepan of simmering water and stir until smooth.

Remove the bowl and add remaining 1/4 C of butter, 1 small piece at a time until each piece is fully incorporated before adding the next piece.
Place the bowl over a larger bowl of ice water and beat with a an electric hand mixer until smooth, about 1 minute.

Ice the entire cake.

Enjoy!
Peace in the Kitchen!

Brownie Kiss Cups

What a simple way to enjoy Chocolate Brownies and Chocolate Hershey's Kisses.
Chocolate on Chocolate...... Yummy!

1 - (19 3/4 oz.) Duncan Hines Fudge Brownie Mix, Family Style
1 egg
1/3 C water
1/3 C vegetable oil
24 Hershey's Kisses


Preheat the oven to 350 degrees

Place 24 2" Cupcake liners in muffin tins
Combine mix, egg, water and oil in a large bowl.
Stir with a spoon, about 50 strokes..... that's all!

Fill each cup with 2 TBS of batter
Bake for 17 - 30 minutes

Remove from the oven.
Place 1 Hershey's Kiss in the center of each cup.
Return to the oven and make 1 more minute.
Cool in the pan for 5 minutes.
Transfer the  paper cups to a cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!

Tamale Cobbler / Regular and Vegetarian / reposted

Just because I'm Vegetarian doesn't mean I have to sacrifice a good recipe.

I transform many recipes to  be Vegetarian. 

This is a favorite, as well as a Vegetarian King Ranch Casserole.

Another Tex - Mex Best of the Best Recipe.

Vegetarian Tamale Cobbler

1 12 ounce package of Vegetarian Ground Beef, browned in a little vegetable oil. ( I use the brand, Quorn) ( Yves makes a good one too). 1 pound of ground beef for all you others! Just brown it.

1 can , 14 1/4 ounce Fiesta Style Corn or Mexi Corn, drained

1 jar, 30 ounces of your favorite Salsa , I prefer a chunky version.

1/2 tsp Cumin

1/2 tsp Chili Powder ( homemade recipe follows)

1/4 tsp garlic salt

1- 8oz. container of sour cream

1 C Shredded Mexican Style Cheese

1 box of corn muffin mix, prepared according to instructions, but not baked.

Homemade Chili Powder:

2 TBS Paprika

2 tsp Oregano

1 1/4 tsp Cumin

1 1/4 tsp Garlic Powder

1 1/4 tsp Cayenne Pepper

3/4 tsp Onion Powder

Make a bunch and store it in a jar in your Pantry! ( Texans always have it on hand)!

Combine Beef, Corn, Salsa, Cumin, Chili Powder, Garlic Salt, Sour Cream and Cheese in a large bowl and mix well.

Pour into a greased 2 1/2 QT Casserole.

Evenly dropped the prepared Muffin Mix by heaping tablespoons onto the mixture.

Bake at 375 degrees for 40 minutes. The top should be golden brown.

Enjoy!

Peace in the Kitchen!