Traditional Spanish Rice

We have the best Tex - Mex Restaurants in Texas and also authentic Hispanic Restaurants. This is a Basic, Traditional Spanish/Mexican Rice Recipe to accompany any Tex - Mex Entrees.

This is my favorite Skillet for this recipe.
All Clad Skillet

Here's what you'll need:
A Large Skillet with a Lid.

1/8 C Vegetable Oil, not Olive Oil.
2 C  Dry Long Grain Rice
8 oz. Tomato Sauce
1 tsp Salt
1 tsp Minced Garlic
4 C Hot Water flavored with 1 Cube of Vegetable Bouillon, 1 Cube of Chicken Bouillon or:
Vegetarian No Chicken Flavored Better than Bouillon (this is what I use to make it Vegetarian)
1/8 tsp. Cumin
1/8 tsp Garlic Pepper

In a Skillet on Medium Heat:
Oil, until Hot.
Rice
Cook until Golden Brown.

Add:
Broth
Tomato Sauce
Salt
Garlic
Cumin
Garlic Pepper
Stir well
Cover
Reduce Heat to Low.
Simmer 30 - 40 minutes or until all liquid has been absorbed.

Remove from Heat.
Fluff with a Fork.
Transfer to a Serving Bowl.

Enjoy!
Peace in the Kitchen.

Terry's Original Pico de Gallo

Terry's Original Pico de Gallo

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 decided to buy fresh ingredients and make my own.
I didn't have a recipe so I created this one.

4 Roma Tomatoes, scoop out the seeds and pulp, dice.
1 Red Bell Pepper, diced.
1 Green Bell Pepper, diced
The Juice of 1 Lemon
The Juice and zest of 1 Lime.
1 Medium Onion, diced.
1/2 of a Bunch of Cilantro, finely Chopped.
2 Medium Jalapeños, seeded and diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste.

Mix all of the Ingredients in a Small Bowl. Refrigerate covered until needed

Enjoy!
Peace in the Kitchen!

French Gingerbread Spice Blend

Here's a great Homemade Gingerbread Spice Blend that can be used in any Gingerbread Recipes.

2 tsp. Cinnamon
2 tsp. Ground Ginger
4 Whole Star Anise
1/2 tsp Anise Seeds
4 Whole Green Cardamoms, seeds removed for the Spice and discard the Shells.
1 tsp. Ground Mace
1 tsp. Nutmeg
1 tsp. Coriander
1/2 tsp. White Pepper

Add all Ingredients to a Spice or Coffee Grinder, Pulse until a Powder is formed.
Store in a Jar.

Enjoy!
Peace in the Kitchen!

Ree Drummond's Cowgirl Quiche

I recently watched an episode of The Pioneer Woman and I loved this recipe. I decided to simply Post the link to the recipe rather than rewrite it.
I like the Crust and all of the ingredients in this Quiche.

Cowgirl Quiche Recipe | Ree Drummond | Food Networkhttps://www.foodnetwork.com › Recipes › Ree Drummond


Enjoy!
Peace in the Kitchen!

Apples, Cooking, Baking and Eating Charts.

Fall is the time to start cooking and baking with Apples. I like these charts to explain which ones are best for Cooking, Baking or Eating. My Baking preference is Jonagold.

Vintage Tea Cake Cookies

Tea Cake Cookies have a strong heritage to the African American Community in America. They were simple, easy, and made from ingredients that most homes always had in the Pantry. I had only known about English Tea Cookies before a friend requested a recipe for Tea Cake Cookies.  Thank you to my friend Kimberly for requesting a recipe. I've done so much research and I believe this would be considered my Best of the Best recipe for Tea Cake Cookies.

Here's what you'll need:
Preheat the Oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.
A 2" Biscuit Cutter/Floured when cutting out the Cookies.
A Hand Held Electric Mixer
Plastic Wrap

I added this photo. Blending Forks are larger and sturdier than a Dinner Fork.
They typically have 4 Tynes.
They're strong  enough for mixing well.
Mine are 8 1/2 long with 2" Tynes.

16 TBS (2-Sticks) Butter. Room Temperature, (not too soft, not too firm)
2 TBS Crisco Shortening
3 C Granulated Sugar
4 C All Purpose Flour
2 C Cake Flour
3 tsp Baking Powder
2 tsp Nutmeg
4 Large Eggs
1/3 C Whole Milk
2 tsp Vanilla

In a Large Mixing Bowl, with a Hand Held Electric Mixer:
Butter
Crisco
Sugar
Beat until well combined.

In another Small Bowl:
All Purpose Flour
Cake Flour
Baking Powder
Nutmeg
Whisk Well

In the Bowl with the Butter Mixture:
Add:
Eggs
Mix in with a Blending Fork.

Add:
Milk
Vanilla
Mix in with a Blending Fork.

Add:
Flour Mixture, gradually.
Mix well with a Wooden Spoon forming a Dough Ball.

Wrap in Plastic Wrap and Refrigerate for 1 hour.

Lightly Flour a Flat Surface.
Roll the Dough  1/4" Thick.
Cut into Rounds with a Biscuit Cutter.

Transfer to the Sheet Pan 1" apart.
Sprinkle with a bit of Granulated Sugar.

Bake 7 - 9 Minutes. The Edges should be a Lightly Browned.

Remove Pan to a Rack to Cool 5 minutes.
Transfer Cookies to a Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!

Vegetarian Everything Soup from Trisha Yearwood

I saw this on an episode of Trisha Yearwood and decided to simply post the link to the recipe rather than re write it for my Blog.
I love Soup recipes and this one is delicious. It's also Vegetarian.

Watch how to make this recipe.


Enjoy!
Peace in the Kitchen!

Eggnog Cookie Balls

I have always loved Eggnog during the Holidays. I like anything that evokes the flavor, including these Cookies.

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Food Processor
A Sheet Pan lined with Parchment Paper
1 1/2" Cookie Scoop (I measure the diameter of the Scoop.)


1 C  Whole Blanched Almonds without the Skin.

2 C Confectioner's Sugar, divided.
16 TBS Butter, room temperature.
1 TBS of the Best Bourbon you can afford.
2 tsp Vanilla
2 1/4 C Flour
1/2 tsp Sea Salt
1 TBS Nutmeg + additional for Garnish.


In a Food Processor:
Almonds
1/2 C Confectioner's Sugar
Pulse for 2 minutes, until finely ground.

Gradually Add:
Butter
Pulse until Creamy Smooth, scraping as necessary.

Add:
Bourbon
Vanilla
Pulse just until combined.

Add:
Flour
Salt
Pulse until it creates a Dough Ball.

Drop Dough Balls 1" apart on the Sheet Pan.
Refrigerate them for 30 minutes.

Bake 1 Pan at a time for 20 - 25 minutes. The Tops of the Cookies will be Dry and Slightly Cracked on the top.

Remove Pan to a Rack for 5 minutes.

In a small bowl:
Nutmeg
Remaining Sugar
Whisk well.
Transfer to a Pie Pan. You need a wide surface to Roll the Cookies in the Mixture.
Toss the Warm Cookies in the Mixture for the first light coating.
Transfer them to a Rack to Cool Completely.
Toss them again in the Sugar Mixture to Completely Coat them.

Transfer to a Serving Platter.
Sprinkle the Tops with Additional Nutmeg.


Enjoy!
Peace in the Kitchen!

Peach Cobbler in a Mug

Sometimes you just want a delicious Peach Cobbler for 1.

Here's what you'll need:
A Microwave Safe Coffee Mug.
A Glass Mug makes it visually appealing.

1 TBS Butter
2 TBS Brown Sugar
2 TBS Whole Milk
2 TBS Flour
1/8 tsp Baking Powder
A Pinch of Cinnamon
1 Small Peach, peeled and sliced.


Serve with Whipped Cream or Ice Cream.

In the Mug:
Butter
Microwave for 20 seconds until melted and soft.

Layer the following ingredients in the Mug, in this order:
Wait to stir until all are layered.
Sugar
Milk
Flour
Baking Powder
A bit of Cinnamon shaken on the top.
Stir.

Place Peach slices on the top.
Don't Mix.

Microwave for 2 minutes.

Serve Hot topped with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Corn Cakes

I have other recipes for Corn Cakes but these are really delicious. They're filled with Onion, Green Bell Pepper, Corn, Pimientos, Herbs and Spices. Add some Salsa  and Sour Cream as a Garnish and they take on a Tex-Mex flavor.

Here's what you'll need:
A Skillet (preferably Non Stick) Coated with a Vegetable Cooking Spray for Frying the Corn Cakes.

1/4 C Diced Vidalia Onion
1/4 C Diced Green Bell Pepper
1 TBS Vegetable Oil
1/4 C Flour
2 TBS Cornmeal
1/2 tsp Granulated Sugar
1/4 tsp Sea Salt
1/4 tsp Dried Oregano
1/8 tsp Baking Powder
1/8 tsp Cumin
1 Large Egg, beaten
1/4 C Whole Milk
1 C Corn Kernels (Canned or Frozen that's been thawed) I prefer the taste of Frozen.
1 TBS Diced Pimientos (from a Jar)

Garnish:
Salsa
Sour Cream


In a Skillet on Medium High Heat:
Oil, until Hot.
Onion
Bell Pepper
Sauté 2 minutes, until tender.

In a Large Mixing Bowl:
Flour
Cornmeal
Sugar
Salt
Oregano
Baking Powder
Cumin
Whisk Well.

Add:  (stirring with a Blending Fork)
Egg
Milk
Mix just until combined well.

Fold in:
Corn
Pimientos
The Onion Mixture

In the Skillet on Medium High Heat.
Lightly Coat it with the Cooking Spray.
Drop 1/4 C of the Batter into the Pan.
Flatten slightly with a Spatula.
Cook 3 minutes on each side, or until Golden Brown.

Transfer to a Serving Platter.
Serve with a Side of Salsa and Sour Cream for Garnish.

Enjoy!
Peace in the Kitchen!

Mexican Street Corn Casserole

I created this recipe after having Mexican Street Corn in a Cup for the first time, and loving everything about it.

I add this with the Mexican Crema because of the different thickness.

This is Chili Powder not Chile Powder.
They are completely different.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan or a Disposable Foil Pan with a Lid for a Block Party.

2 - 16 oz. Bags of Frozen Corn, thawed.
2 TBS Butter, melted
1/2 C Mexican Crema
1/2 C Sour Cream
2 TBS Lime Juice
1 1/2 tsp Chili Powder + additional for Garnish
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cayenne Pepper
1 C Crumbled Cotija Cheese, divided.

In the Casserole Pan:
Corn
Butter
Stir to combine well.

Add:
Crema
Sour Cream
Lime Juice Evenly distributed over the Sour Cream.
Chili Powder
Garlic Powder
Salt
Cayenne Pepper
Half of the Cheese
Mix to Combine Well.
Bake 30 - 40 minutes.
Sprinkle with remaining Cheese.


Serve Hot.

Enjoy!
Peace in the Kitchen!

Apple Pie Without a Crust

I love this simplicity of this delicious Apple Pie.

This is definitely a Best of the Best Recipe. 

Jonagold is one of my favorite Baking Apples.

This is an adaptation of an Amish/Mennonite Recipe from one of my family's vintage recipe books.

It's one of my favorite Apple recipes. It's easy and absolutely delicious.

Apple Pie without a Crust:

1/2C White Sugar

1/4 C Brown Sugar

1/2 C Flour

1 Egg, unbeaten

1 tsp Baking Powder

1/4 tsp Salt

1/2 tsp Vanilla Extract

1 C Chopped Apples ( core and peel the Apple) I used a Jonagold, it only took 1/2 of a large Apple)

The next time I made it I used a small apple and it was a cup!

1C Chopped Pecans ( I used 1/2 of Regular Pecans and 1/2C of Cinnamon Frosted Pecans)

Combine, in a bowl:

Sugars ( White and Brown)

Flour

Egg

Combine, in a bowl

Baking Powder

Salt

Vanilla

Mix Well

Add to Dry Ingredients

Stir in :

Nuts

Apples

I use a blending fork, a wooden spoon would be just fine, to mix all of the ingredients together.

The dough will be very thick.

Press the dough, using your fingers, in a Pie Pan that's been prepared with my Pan Release Recipe ( search under Tips, Hints and More)

Bake at 350 degrees for 30 minutes.

Serve with Whipped Cream , or Vanilla Ice Cream.

I made this and we took it to some friends for dinner last night. It is definitely a "Best of the Best" recipe. I will keep making this one!

Since I first posted this recipe, I've made it many times. It's our new favorite dessert. I've made it with apple and walnuts or you could use slivered almonds. I'll also make it with pear and walnuts. It's simple to make, only 30 minutes and most people have the ingredients in their pantry except for an apple or a pear. 

Enjoy!

Peace in the Kitchen! ( The Kitchen smells amazing)