Tex - Mex Savory Pie

Here's a delicious Savory Pie. It has a Tex - Mex flavor. I have so many Tex - Mex recipes on the Blog. When we travel, this is one of the recipes we miss along with the delicious authentic Texas and Mexican Recipes that we just can't get.

Tex - Mex Savory Pie

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Pie Pan, buttered well.

3 TBS Yellow Corn Meal

1 C Shredded Pepper Jack Cheese

1 small Onion, diced

1 (4 oz.) can of diced Fire Roasted Hatch Green Chiles, undrained.

1 C Corn

1/4 tsp Salt

1/4 tsp Pepper
1/8 tsp Cayenne Pepper
1/8 tsp Adobo Seasoning

1/2 C Flour

1 tsp Baking Powder

2 TBS Shortening

4 Large Eggs

2 C Whole Milk

Garnish Options:
Sour Cream
Salsa

Pie Pan
Sprinkle evenly with Corn Meal.

In a Mixing Bowl:
Cheese
Onion
Green Pepper
Corn
Salt
Pepper
Cayenne
Adobo
Spoon evenly over the Corn Meal.

In a Mixing Bowl:
Flour
Baking Powder
Whisk Well.

Add:
Shortening.
Cut in with a Pastry Knife until fine crumb.

Add:
Eggs
Milk
Whisk well.
Pour into the Pie Pan.

Bake 45 - 50 minutes.

Serve Hot!

Garnish with Sour Cream and Salsa.

Enjoy!
Peace in the Kitchen!

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Fingerling Potatoes Baked in Salt

Here's an interesting and flavorful way of making Fingerling Potatoes. It's quite simple, they're baked in layers of Salt and Rosemary. Removed, Brushed and Served Drizzled with Olive Oil. You can also add Butter, Sour Cream and Chives for Garnish.

Fingerling Potatoes Baked in Salt

Here's what you'll need:
Preheat the oven to 400 degrees.
A Deep Cast Iron Skillet. (I have a Deep Chicken Fryer)
You can also use a 9" X 13" Baking Pan

A 3 Pound Box of Kosher Salt
2 Pounds of Fingerling Potatoes
Sprigs of Fresh Rosemary
Olive Oil for Serving.

Options:
Butter
Sour Cream
Chives


In the Skillet:
1/3" of Salt
A Single Layer of Potatoes.
A Layer of Rosemary.
Cover with remaining Salt.

Bake for 35 - 45 minutes.
Remove Potatoes.
Brush off the Salt.
Serve Hot garnished with a  Drizzle of Olive Oil and your favorite toppings.

Enjoy!
Peace in the Kitchen!

Zucchini Crudité Rolls

Here's a great Light Summer Recipe. It can be served as an Appetizer or a Vegetarian Entrée.
You can customize them according to your personal taste.

Options:
Spring Onion Matchsticks
Green Bell Pepper Matchsticks
Celery Matchsticks

Zucchini Crudité Rolls

2 Medium Zucchinis
Half of an 8 oz. Container (4 oz.) Garden Vegetable Cream Cheese.
1 tsp Fresh Lime Juice
Carrot, trimmed into Matchsticks
Cucumber, don't peel, trimmed into Matchsticks.
Large Radishes, trimmed into Matchsticks.
Red Bell Pepper, trimmed into Matchsticks.
Avocado, diced.
A Bowl of your favorite Ranch Dressing.
Fresh Sprigs of Parsley for Garnish
Salt and Pepper to taste.

Here's what you'll need:
A Large Vegetable Peeler

Slice each Zucchini, (don't peel) into this long strips.
Transfer to Paper Towels and Pat Dry.

In a Small Mixing Bowl:
Cream Cheese
Lime Juice
Mix until Creamy Smooth.

Lay out a Zucchini Strips Horizontally, in front of you on a flat surface.
Spread each one with a layer of Cream Cheese.

Gather some of each of the Matchstick Vegetables and some Diced Avocado and place them onto the Left End of the Zucchini Strips.
Beginning at the Left End, Roll the Strip tightly.

Transfer to a Serving Platter, standing up.
Garnish with a Sprig of Fresh Parsley.
Serve with a Bowl of Ranch Dressing.
Salt and Pepper to taste.

Enjoy!
Peace in the Kitchen!

Soufflé and Bibb Lettuce, with Bistro Vinaigrette

A Soufflé, a simple and easy Soufflé. When we think of a Soufflé, it's usually something French and something difficult so we never try one. This is the Soufflé for the inexperienced Chef, the Home Cook, the person that wants to make an impression. It's light, fluffy and most of all, it's very easy.

Serve it with a Simple Bibb Lettuce Salad and a French Bistro Vinaigrette Dressing. (recipe to follow)

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 - 1 1/2 Qt. Soufflé Dish coated with a Vegetable Cooking Spray or Brush well with Softened Butter.

6 Eggs, separated
1 - 8 oz. container of Chive and Onion Cream Cheese.

In a Mixing Bowl with a an Electric Mixer on High:
Egg Whites
Beat until Stiff Peak.

In another Mixing Bowl with an Electric Mixer:
Cream Cheese
Beat until Creamy Smooth.

Add:
Egg Yolks
Beat just until well combined.

Gently Fold in by Hand with a Silicone Spatula:
Egg Whites
Fold in just until combined.

Spoon into the Soufflé Dish.
Smooth the top with a Spatula.

Bake for 25 minutes.
It should Puff Up and be Golden Brown.


French Bistro Vinaigrette:

Bibb Lettuce
You can add your favorite Salad Ingredients.

In a Mixing Bowl:
1/2 C Olive Oil
1/4 C White Wine Vinegar
3 TBS Creme Fraiche
1 tsp Whole Grain French Mustard
1/4 tsp Granulated Sugar
Salt and Pepper to taste

Whisk well.
Transfer to a serving Bowl.
Drizzle over Bibb Lettuce.


Enjoy!
Peace in the Kitchen!

Jiffy Corn Casserole

I have so many recipes using Corn. It may be my favorite Casserole ingredient. I also love great Cast Iron Skillet Corn Bread. This is one of the plain Corn Casserole recipes that I make.

Jiffy Corn Casserole:

This is a vintage Amish/Mennonite recipe from one of my many cookbooks from the Mennonite Relief Sale in Kansas.

Here's what you'll need:

Preheat the Oven to 375 Degrees.

1 - 9" X 13" Casserole Dish

8 TBS Butter, melted
1- 8oz. can of Whole Kernel Corn, drained.
1- 8oz. can of Cream Style Corn
8 oz. (1C of Sour Cream)
2 Egg, beaten.
1 package of Jiffy Corn Muffin Mix
Salt and Pepper to taste

Combine all ingredients in a large mixing bowl.

Bake for 45 minutes.

Enjoy!
Peace in the Kitchen!

Cheddar Cornbread Waffles

There are so many recipes for a Waffle Iron other than traditional Waffles. I have an entire post dedicated to them. I like this Waffle made with Cheddar Cheese. These can be topped with Salsa and Sour Cream or served with a hefty spoonful of Chili.

Here's what you'll need:
A Waffle Iron

1 1/2 C Flour
1 C Yellow Cornmeal
2 tsp Granulated Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 C Buttermilk
2 Eggs
6 TBS Butter, melted
2 C Shredded Cheddar Cheese

Toppings:
Salsa/Piquante Sauce
Sour Cream
Pickled Nacho Jalapeño Slices
Chili
Additional Cheddar Cheese

In a Large Mixing Bowl:
Flour
Cornmeal
Sugar
Baking Powder
Baking Soda
Salt
Whisk well by hand.

In another bowl:
Buttermilk
Eggs
Whisk well by hand.

Make a well in the Dry Ingredients.
Add:
Wet Ingredients.
Fold in by hand just until combined. Keep it a bit Chunky.

Fold in just to combine well:
Butter
Cheese
Don't over mix.
Keep it a bit Chunky.

Spray the Waffle Iron with Vegetable Cooking Spray.
Add:
3/4 C Batter for a Belgian Waffle Maker, or an amount that fits your Waffle Iron. We have a Belgian Waffle Maker that makes thick Waffles.

Transfer to individual  serving Plates and top with everyone's favorite toppings.

Enjoy!
Peace in the Kitchen!

Hippy Muffins

These are such an iconic Hippy Muffin. We made these in the 60's and 70's.

Hippy Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 cup Muffin Tin with Paper Liners sprayed with a Vegetable Cooking Spray.
The recipe makes 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, squeezed dry. I use a Box Grater on the largest holes.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:

Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Whisk well with a large Balloon Whisk.

Fold in by hand just until combined:
Zucchini
Carrot

Create a large well in the center of the bowl.
Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Whisk just until combined.

Spoon evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to cool for 5 minutes.
Transfer Muffins in the Liners to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!