If you want Vegetarian Beans, here's the recipe
4 C Dried Pinto Beans, Rinsed and Cleaned
4 C Finely Minced Onions
2 C Diced Onions
1/4 C Chile Powder
1/4 C Adobo Seasoning
1/4 C Salt ( that's correct!)
1/2 of a Bunch of Cilantro, Stemmed and Chopped
4 TBS Olive Oil
2 C Diced Red Bell Pepper
2 C Diced Green Bell Pepper
In a large stockpot or dutch oven, cover the Beans with water by 6 inches over the top, soak them overnight.
Make sure they remain covered with water, add more as needed.
Drain
Return to the pot
Cover again with water by 1 1/2 inches over the top.
Add:
Minced Onion
Chile Powder
Salt
Cilantro
Stir Well
Bring to a boil over medium heat, uncovered
Reduce heat to low
Cover and cook about 2 1/2 hours
Check often and stir
Add additional water as needed
The water should be almost absorbed
Heat Olive Oil in a Skillet
When it's hot, add Diced Onion, Both Bell Peppers.
Saute until tender
Add this mixture to the Beans.
Stir Well.
Done!
Serve Hot
Enjoy!
Peace in the Kitchen!
Friday, May 3, 2013
Thursday, May 2, 2013
Baked Zucchini or Sumer Squash Boats
Here's a simple and easy entrée.
All ingredients will be adjusted according to how many you are serving.
Preheat the Oven to 375 degrees.
Zucchini or Summer Squash.
Slice lengthwise.
Trim a slice off the bottom to allow them to sit on a Sheet Pan.
Scoop out the center.
Brush with Olive Oil and Sprinkle with some Garlic Salt.
Add the scooped zucchini to a Mixing Bowl.
Add:
Some Diced Tomato
Salt and Pepper to taste.
1 TBS of Grated Parmesan Cheese
Mix to combine well.
Fill the Squash.
Top with Pieces of Mozzarella Cheese.
Place on a Sheet Pan lined with Parchment Paper.
Bake 20 - 30 minutes.
Enjoy!
Peace in the Kitchen!
All ingredients will be adjusted according to how many you are serving.
Preheat the Oven to 375 degrees.
Zucchini or Summer Squash.
Slice lengthwise.
Trim a slice off the bottom to allow them to sit on a Sheet Pan.
Scoop out the center.
Brush with Olive Oil and Sprinkle with some Garlic Salt.
Add the scooped zucchini to a Mixing Bowl.
Add:
Some Diced Tomato
Salt and Pepper to taste.
1 TBS of Grated Parmesan Cheese
Mix to combine well.
Fill the Squash.
Top with Pieces of Mozzarella Cheese.
Place on a Sheet Pan lined with Parchment Paper.
Bake 20 - 30 minutes.
Enjoy!
Peace in the Kitchen!
" My Michigan "
I was born and raised in Michigan.
I have great childhood memories of growing up in Michigan.
As kids, we spent as much time as we could outdoors.
The Four Seasons were absolutely perfect.
I enjoyed the Summer spending time in the Pine Woods, the Clinton River, and the Apple Orchard at the end of the street, and I played softball.
I spent the Winters sledding, ice skating, skiing and building snow forts in the backyard.
My best friend and sidekick was Shannon.
We were inseparable.
When we weren't in school, we were outside playing and exploring.
My mother had a large Cast Iron Bell attached to a wooden post that she would ring when it was time for all of us to come home for lunch or dinner.
Shannon and I shared every Holiday together and there was never a lack of things to do that entertained us all year.
We had Lemonade stands, we spent hours in the snow or ice skating at the local pond. In the Fall we piled the leaves as high as we could and then jumped in them , scattered them and started all over again.
We had Carnivals and Talent Shows in the Summer and we had Spook Houses in the Garage for Halloween.
We went Caroling at Christmas.
We listened to records in the basement and had dances.
We were always busy.
We had a "Little Store" that we walked to, to buy a brown bag of penny candy and a "pop". We'd return home with an empty bag of candy and an empty bottle of pop. My favorite pop was Grape.
We had the 'Big Tree" at the end of the street, where we played for hours, I wish I could return to see how big that tree actually was.
We picked.... or stole Apples in the orchard and we wandered the fields and the woods looking for Blackberries, Blueberries, Cherries and Peaches.
Life was good...... I loved growing up in Michigan.
Food in Michigan is a Cultural Event , almost as serious as the Arts. There are countless festivals in Michigan dedicated to food. Here's a list of my memories of food in "My Michigan".
Cherries - Michigan is the largest producer of Cherries in the world. Traverse City hosts the Annual Cherry Festival.
Apples - Statewide
Vernor's Ginger Ale - One of the few made with real Ginger. The original soft drink was first made and sold in 1866.
Fudge - Mackinaw Island and Holland
Salt Water Taffy - Mackinaw Island
Salmon, Walleye and Trout - THe Great Lakes and Rivers
Kellog's Cereal - Battle Creek
Faygo Soft Drinks - The origin of the word "pop" by which all soft drinks in Michigan are referred.
Wild Turkeys - Statewide
Cider - Frankenmuth
Fruits -
Blueberries
Blackberries
Strawberries
Peaches
Apples
Raspberries
Boysenberries
Elderberries
Rhubarb
I ate all of the foods that were regionally available to us.
My Grandmother , Mother and Aunt Faye had to be the strongest influences in my life when it came to food and cooking.
The little boy in Michigan grew up, cruised Telegraph Road in his 1967 Camaro as a Junior in High School, we ate Burgers and Fries and Strawberry Pie at the Elias Brother's Big Boy on Telegraph Road on Friday night, attended Oakland University, became a Peace Corps Volunteer, traveled the World and has embraced different cultures through food. He married, has children, grandchildren and writes a blog dedicated to food and cooking!
And now I enjoy passing that passion on through this blog.
So in conclusion,
There's a Hippy in the Kitchen that wants you to:
Enjoy!
Peace in the Kitchen!
I have great childhood memories of growing up in Michigan.
As kids, we spent as much time as we could outdoors.
The Four Seasons were absolutely perfect.
I enjoyed the Summer spending time in the Pine Woods, the Clinton River, and the Apple Orchard at the end of the street, and I played softball.
I spent the Winters sledding, ice skating, skiing and building snow forts in the backyard.
My best friend and sidekick was Shannon.
We were inseparable.
When we weren't in school, we were outside playing and exploring.
My mother had a large Cast Iron Bell attached to a wooden post that she would ring when it was time for all of us to come home for lunch or dinner.
Shannon and I shared every Holiday together and there was never a lack of things to do that entertained us all year.
We had Lemonade stands, we spent hours in the snow or ice skating at the local pond. In the Fall we piled the leaves as high as we could and then jumped in them , scattered them and started all over again.
We had Carnivals and Talent Shows in the Summer and we had Spook Houses in the Garage for Halloween.
We went Caroling at Christmas.
We listened to records in the basement and had dances.
We were always busy.
We had a "Little Store" that we walked to, to buy a brown bag of penny candy and a "pop". We'd return home with an empty bag of candy and an empty bottle of pop. My favorite pop was Grape.
We had the 'Big Tree" at the end of the street, where we played for hours, I wish I could return to see how big that tree actually was.
We picked.... or stole Apples in the orchard and we wandered the fields and the woods looking for Blackberries, Blueberries, Cherries and Peaches.
Life was good...... I loved growing up in Michigan.
Food in Michigan is a Cultural Event , almost as serious as the Arts. There are countless festivals in Michigan dedicated to food. Here's a list of my memories of food in "My Michigan".
Cherries - Michigan is the largest producer of Cherries in the world. Traverse City hosts the Annual Cherry Festival.
Apples - Statewide
Vernor's Ginger Ale - One of the few made with real Ginger. The original soft drink was first made and sold in 1866.
Fudge - Mackinaw Island and Holland
Salt Water Taffy - Mackinaw Island
Salmon, Walleye and Trout - THe Great Lakes and Rivers
Kellog's Cereal - Battle Creek
Faygo Soft Drinks - The origin of the word "pop" by which all soft drinks in Michigan are referred.
Wild Turkeys - Statewide
Cider - Frankenmuth
Fruits -
Blueberries
Blackberries
Strawberries
Peaches
Apples
Raspberries
Boysenberries
Elderberries
Rhubarb
I ate all of the foods that were regionally available to us.
My Grandmother , Mother and Aunt Faye had to be the strongest influences in my life when it came to food and cooking.
The little boy in Michigan grew up, cruised Telegraph Road in his 1967 Camaro as a Junior in High School, we ate Burgers and Fries and Strawberry Pie at the Elias Brother's Big Boy on Telegraph Road on Friday night, attended Oakland University, became a Peace Corps Volunteer, traveled the World and has embraced different cultures through food. He married, has children, grandchildren and writes a blog dedicated to food and cooking!
And now I enjoy passing that passion on through this blog.
So in conclusion,
There's a Hippy in the Kitchen that wants you to:
Enjoy!
Peace in the Kitchen!
Wednesday, May 1, 2013
Croissants Perdu
Day old Croissants can be turned into a delicious breakfast.
We always have plenty of fresh Croissants in the Bread Basket.
However, if they get a bit stale, simply create Croissants Perdu!
This recipe is for 1 Croissant.
Adapt the recipe for each person served.
We always have plenty of fresh Croissants in the Bread Basket.
However, if they get a bit stale, simply create Croissants Perdu!
This recipe is for 1 Croissant.
Adapt the recipe for each person served.
Here's what you'll need:
1 Day old Croissant , sliced in half
Heat a skillet with a bit of butter
Brown the Croissant, cut side down
Flip to brown the other side
Serve with Honey Butter and Jam!
Enjoy! Peace in the Kitchen!
1 Day old Croissant , sliced in half
4 TBS Butter, softened
1 TBS Honey
1/4 tsp Vanilla
Pinch of Salt
1 TBS Honey
1/4 tsp Vanilla
Pinch of Salt
Butter for Cooking the Croissants
Jam ( your favorite flavor)
Jam ( your favorite flavor)
Create a Honey Butter for the Croissant.
Mix together:
Butter
Honey
Vanilla
Salt
Set Aside.
Heat a skillet with a bit of butter
Brown the Croissant, cut side down
Flip to brown the other side
Serve with Honey Butter and Jam!
Enjoy! Peace in the Kitchen!
Chicken Enchiladas / Vegetarian , Terry's Original Recipe
Cinco de Mayo:
1862, Mexico's Army defeated the French at the Battle of Puebla during the Franco-Mexican War, (1861-1867).
It's considered a Minor Holiday in Mexico. In the United States, it's become a Celebration of Mexican Culture and Heritage.
We celebrate in a grand style in Texas.... Parades, Music , Street Festivals and....... FOOD!
Check out my previously posted Tex - Mex Recipes and enjoy these Enchiladas!
This is an original recipe including original recipes for the Tex - Mex Dressing and the Pico de Gallo.
Obviously it can be adapted for non Vegetarians.
1 Recipe of my Tex- Mex Dressing:
1 C (8oz.) Pace Chunky Salsa, or any other brand)
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, room temperature
1 tsp Cumin
1/2 tsp Adobo Seasoning or Garlic Powder
Combine Sour Cream and Cream Cheese in a bowl with an electric mixer.
Fold in remaining ingredients
Store refrigerated in a canning jar.
1 Recipe of my Pico de Gallo:
2 small Tomatoes. diced
1/2 of an Onion, diced
1/2 of a bunch of Cilantro, chopped
2 medium Jalapenos, diced
1 tsp Adobo Seasoning or Garlic Powder
Salt and Pepper to taste
Mix together and Refrigerate.
Enchiladas:
2 TBS Olive Oil
1 Onion, chopped
2 Cloves of Garlic, chopped
3 C Quorn Brand Vegetarian Chicken, shredded
2 C Queso Quesadilla Shredded Cheese
1 4oz. can Chopped Green Chiles
8 - 6" Flour Tortillas
Saute Onion and Garlic in the Oil until tender
Add the following:
Chicken
1 C of the Tex - Mex Dressing
1/2 C of the Cheese
Green Chiles
Spoon some of the mixture down the center of each Tortilla
Roll them
Place them seam side down in a 9"x13" baking dish, sprayed with Vegetable Spray
Top with remaining Tex - Mex Dressing
Top with remaining Cheese
Bake at 350 degrees for 25 minutes
Serve with the Pico de Gallo on the side
Enjoy!
Peace in the Kitchen!
1862, Mexico's Army defeated the French at the Battle of Puebla during the Franco-Mexican War, (1861-1867).
It's considered a Minor Holiday in Mexico. In the United States, it's become a Celebration of Mexican Culture and Heritage.
We celebrate in a grand style in Texas.... Parades, Music , Street Festivals and....... FOOD!
Check out my previously posted Tex - Mex Recipes and enjoy these Enchiladas!
This is an original recipe including original recipes for the Tex - Mex Dressing and the Pico de Gallo.
Obviously it can be adapted for non Vegetarians.
1 Recipe of my Tex- Mex Dressing:
1 C (8oz.) Pace Chunky Salsa, or any other brand)
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, room temperature
1 tsp Cumin
1/2 tsp Adobo Seasoning or Garlic Powder
Combine Sour Cream and Cream Cheese in a bowl with an electric mixer.
Fold in remaining ingredients
Store refrigerated in a canning jar.
1 Recipe of my Pico de Gallo:
2 small Tomatoes. diced
1/2 of an Onion, diced
1/2 of a bunch of Cilantro, chopped
2 medium Jalapenos, diced
1 tsp Adobo Seasoning or Garlic Powder
Salt and Pepper to taste
Mix together and Refrigerate.
Enchiladas:
2 TBS Olive Oil
1 Onion, chopped
2 Cloves of Garlic, chopped
3 C Quorn Brand Vegetarian Chicken, shredded
2 C Queso Quesadilla Shredded Cheese
1 4oz. can Chopped Green Chiles
8 - 6" Flour Tortillas
Saute Onion and Garlic in the Oil until tender
Add the following:
Chicken
1 C of the Tex - Mex Dressing
1/2 C of the Cheese
Green Chiles
Spoon some of the mixture down the center of each Tortilla
Roll them
Place them seam side down in a 9"x13" baking dish, sprayed with Vegetable Spray
Top with remaining Tex - Mex Dressing
Top with remaining Cheese
Bake at 350 degrees for 25 minutes
Serve with the Pico de Gallo on the side
Enjoy!
Peace in the Kitchen!
Tuesday, April 30, 2013
Irish Whiskey Cake with The Queen's Whiskey Sauce
We recently visited England and had a great time, for some reason, I've been thinking about Irish and Scotch Whiskey. I'm not really a Whiskey drinker, but I understand that if you get a really good Whiskey, you can sip it slowly, and it's incredible, like an aged Brandy!
I decided to create a recipe for a Whiskey Cake using the best Irish Whiskey.
I already have my "Best of the Best " recipe for what I call, The Queen's Whiskey Sauce, as if I know whether the Queen drinks Whiskey!
I did get a chance to see her when we were in England..... maybe that was my opportunity to find out!
I didn't want to wait until Christmas to create this, so I thought I'd post it ahead of time so you all can plan to serve it, as I will, for Christmas dinner!
Here's what you'll need:
1 10" Bundt pan ( I like the classic Kugelhopf Pan) , brushed well with my Pan Release Mixture that's posted under Tips, Hints and More. It's fool proof for release!
1 C of Chopped Pecans
1 18.25 box of Yellow Cake Mix
1 5 oz. box of Jello Cheesecake Instant Pudding Mix
1/2 C Water
4 Eggs
1/2 C Vegetable Oil
1/2 C Irish Whiskey, the best that you can afford! As I researched Irish Whiskey, I discovered that there are some incredibly expensive brands.
The following is a list of some of the best "affordable" Irish Whiskies for this cake:
Jameson 12 yr. Old Blend
Black Bush
Powers
Redbreast
Green Spot
Connemara Cask Strength
Sprinkle the Pecans on the bottom of the pan
Mix together in a stand mixer, with a paddle attachment, or in a bowl with an electric mixer:
Cake Mix
Pudding Mix
Water
Eggs
Vegetable Oil
Whiskey
Beat well
Pour the batter into the pan.
Bake at 325 degrees for 1 hour
Place on a cooling rack until completely cooled.
Invert onto a serving platter
Serve with the following recipe for the Queen's Whiskey Sauce:
1 Pint of Heavy Cream
3 Eggs
1/2 C Sugar
1/2 tsp Vanilla
1 C Irish Whiskey ( the same brand of Whiskey you used in the cake batter)
In a Double Boiler over simmering water.
Cook Cream and Eggs , whisking constantly
Add Sugar
Add Vanilla
Whisking constantly for about 10 minutes
Slowly whisk in the Whiskey until fully incorporated
Drizzle it over slices of the Whiskey Cake. ( Be generous, you paid dearly for the Whiskey)
Enjoy!
Peace in the Kitchen!
I decided to create a recipe for a Whiskey Cake using the best Irish Whiskey.
I already have my "Best of the Best " recipe for what I call, The Queen's Whiskey Sauce, as if I know whether the Queen drinks Whiskey!
I did get a chance to see her when we were in England..... maybe that was my opportunity to find out!
I didn't want to wait until Christmas to create this, so I thought I'd post it ahead of time so you all can plan to serve it, as I will, for Christmas dinner!
Here's what you'll need:
1 10" Bundt pan ( I like the classic Kugelhopf Pan) , brushed well with my Pan Release Mixture that's posted under Tips, Hints and More. It's fool proof for release!
1 C of Chopped Pecans
1 18.25 box of Yellow Cake Mix
1 5 oz. box of Jello Cheesecake Instant Pudding Mix
1/2 C Water
4 Eggs
1/2 C Vegetable Oil
1/2 C Irish Whiskey, the best that you can afford! As I researched Irish Whiskey, I discovered that there are some incredibly expensive brands.
The following is a list of some of the best "affordable" Irish Whiskies for this cake:
Jameson 12 yr. Old Blend
Black Bush
Powers
Redbreast
Green Spot
Connemara Cask Strength
Sprinkle the Pecans on the bottom of the pan
Mix together in a stand mixer, with a paddle attachment, or in a bowl with an electric mixer:
Cake Mix
Pudding Mix
Water
Eggs
Vegetable Oil
Whiskey
Beat well
Pour the batter into the pan.
Bake at 325 degrees for 1 hour
Place on a cooling rack until completely cooled.
Invert onto a serving platter
Serve with the following recipe for the Queen's Whiskey Sauce:
1 Pint of Heavy Cream
3 Eggs
1/2 C Sugar
1/2 tsp Vanilla
1 C Irish Whiskey ( the same brand of Whiskey you used in the cake batter)
In a Double Boiler over simmering water.
Cook Cream and Eggs , whisking constantly
Add Sugar
Add Vanilla
Whisking constantly for about 10 minutes
Slowly whisk in the Whiskey until fully incorporated
Drizzle it over slices of the Whiskey Cake. ( Be generous, you paid dearly for the Whiskey)
Enjoy!
Peace in the Kitchen!
Tex - Mex Recipes
It's time to get back to my regional recipes of Tex - Mex.
Texas has it's own cuisine and if Texans move out of Texas, it's the food that we miss the most.
There's nothing like it anywhere in the States.
When we visit our friends in France...... it's food that we take and recipes that we share while we're there.
Over the years we've had the privilege of enjoying the recipes and the cuisine of our French friends and we have also shared recipes and cooked our Tex - Mex food for them. We all gather around a large table in the South of France and have great food and drink and share our life experiences with great friends and family! If you want to get to know someone in another country..... eat with them!
I've previously posted some of my favorites:
Tex - Mex Torte
Tex - Mex Tomato Soup
Papas con Chiles
Tex - Mex Pull Apart Bread
Tex - Mex Corn Cakes
Slow Cooker Mexican Casserole
Vegetarian Tamale Cobbler
Sweet Pepper and Jalapeno Relish
Tex - Mex Rice Casserole
Tex - Mex Corn Dip ( 3 versions)
Texas Cranberry Sauce
Tex - Mex Layered Salad
Cowboy Squash Casserole
Another Texas Bean Cheese Chiles and Stuff Dip
The following are some additional basics!
Nachos:
They are tortilla chips on a baking sheet and layered with our favorite toppings, baked in a 350 degree oven until the cheese melts.
Here are some of the options for Nachos:
Shredded Cheese ( plenty of layers)
Refried beans
Chorizo sausage ( I use Vegetarian Chorizo )
Hamburger , Fajita meat or Chicken ( pre - cooked ) I use a Vegetarian Burger or Chicken
Jalapeno slices
Chopped Tomato
Chopped Onion
Begin with Cheese and layer the ingredients you like and always end with a topping of the Cheese.
Bake at 350 degrees until the Cheese in completely melted.
Chile Con Queso Dip:
6 TBS Butter
3 TBS Flour
3 C Milk
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
3 C Shredded Cheddar or Monterey Jack Cheese
3 (4 oz. ) cans of Diced Green Chiles
4 Jalapeno Peppers, seeded and diced
Melt the butter in a saucepan
Whisk in the Flour
Gradually whisk in the Milk
Bring to a boil, stirring constantly
Add Salt, Pepper, Garlic Powder
Mix well
Reduce heat to a simmer
Add Cheese , Diced Green Chiles and Jalapenos
Cook until thick and all of the cheese has melted.
Serve with Tortilla Chips..... dip them in it and enjoy!
Jalapeno Bean Dip:
Also served with Tortilla Chips
I previously posted another version of Tex - Mex Bean Dip
2 TBS Vegetable Oil
2 15oz. cans of Refried Beans mixed with 1/4 C Water ( I use Vegetarian Beans)
2 TBS Diced Onion
Salt to taste
1/4 tsp Garlic Salt
1 C Shredded Cheddar Cheese
4 Jalapeno Peppers, seeded and diced
Heat the oil in a sauce pan over medium heat
Add the Beans , mix well
Add Onion, Salt, Garlic Salt
Add Cheese and cook until the Cheese is melted, stirring constantly
Add Jalapenos
Cook until the dip is slightly thickened.
Serve with Tortilla Chips
Guacamole Dip:
I previously posted my favorite recipe for Guacamole Dip
Pico de Gallo:
I previously posted my favorite recipe for Pico de Gallo
Both of these are served with Tortilla Chips
Corn Salad:
1 can of Corn
1 small Onion diced
1 Tomato, diced
1/2 C Chopped Green Onion
1 TBS Chopped Fresh Parsley
1/4 C Chopped Fresh Cilantro
Salt and Pepper to taste
4 TBS Red Wine Vinegar
1 Avocado, diced
Mix all ingredients together in a serving bowl
Refrigerate until Cold
Quesadillas:
These are simply Flour Tortillas filled with your favorite ingredients and cooked on a cast iron griddle , in a frying pan or even on a grill.
My favorite of course is a vegetarian version with Shredded Cheddar or Shredded Queso Quesadilla Cheese and Roasted Hatch Green Chiles, or you can use Canned Diced Green Chiles.
Place Cheese and strips of Chiles in the center of a Flour Tortilla, top it with another Tortilla and heat it until the cheese melts. Cut the Quesadilla into wedges and serve with Salsa or Pico de Gallo, Sour Cream and Guacamole.
Vegetarian Grilled Jalapeno Peppers
For this recipe you need a Jalapeno Grill Rack that is placed on a Barbecue Grill to cook the Jalapenos
These are absolutely delicious.
Here's what you need:
1 Jalapeno Grill Rack ( I'll post a picture later)
A Barbecue Grill
Large Jalapeno Peppers, cut off the top, remove the seeds. ( I have a tool for this)
Vegetarian Bacon Bits... or Soy Chorizo Sausage... you know what you can do for the non Vegetarians!
Cream Cheese, softened
Shredded Cheddar Cheese or Queso Quesadilla Cheese
Adobo Seasoning
Stuff the cavity of each Jalapeno with the ingredients in the following order, pressing each layer firmly.
Bacon Bits or Sausage
Cream Cheese
Shredded Cheese
Top it off with a thin layer of Cream Cheese
Sprinkle the top with Adobo Seasoning
Place the Peppers in the Jalapeno Grill Rack and put the rack on the Barbecue Grill at 350 to 400 degrees.
Grill them for about 30 minutes.
If there are hot spots on the grill, rotate the rack at least one time.
I haven't tried these in the oven, but I suppose you could bake them in a pre heated oven at 350 degrees for 30 minutes.
I would place the Grill Rack on a Baking Sheet in case the cheese drips.
Serve with my favorite Salsa or Pico de Gallo.
Salsa:
I haven't posted any recipes for Salsa because my Best of the Best Recipe was given to me by a friend that asked me not to share it. It's their family recipe that has been passed down through generations.
I've made it for our friends in France, but I have never shared the recipe.
If I ever get permission to share it, I will.
Until then, here is another recipe.
I happen to love fresh, non cooked, non roasted and very simple Salsa.
I think this one is very close to a traditional Mexican version.
30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor or blender.
6 - 8 Fresh Jalapeno Peppers, cut off the tops, I left the seeds in. You don't have to if you prefer a less spicy Salsa.
1 Large White Onion, peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper,roughly chopped
1 dozen garlic cloves , peeled and cut in half
1 C of packed chopped fresh Cilantro
1 TBS Salt
4 TBS Adobo Seasoning
2 tsp Sea Salt
2 TBS Cider Vinegar
1/4C Olive Oil
Juice of 3 Limes
Juice of 3 Lemons
In a Food Processor or a Blender:
Pulse the Jalapenos, Onion and Garlic
Scrape down the sides to incorporate everything
Remove this to a large bowl
Pulse Red and Green Peppers, transfer to the bowl
Without cleaning the processor or blender, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos
Stir in the Adobo Seasoning
Add the Cilantro
Season to taste with Salt
Stir in the Vinegar
Stir in the Oil
Add the Juice of the Limes and the Lemons
Mix well
Refrigerate
Chicken Casserole:
Preheat the oven to 350 degrees
I like this one because of the noodles. I rarely see a Tex - Mex Casserole with Noodles.
I use homemade Amish Noodles that we get at an Amish Bulk food store.
2 C of noodles that have already been cooked.
2 Tbs Butter, melted
1/3 C Grated Parmesan Cheese
2 tsp of an herb mixture. Your choice or you can mix the recipe at the end of this and use it. It can also be used in Salads and in other Pasta recipes.
1 TBS Olive Oil
2 TBS Diced Onion
1 Garlic Clove , minced
1 Large Tomato, diced
2 (4oz. cans) Diced Green Chiles, not drained
2 (4oz. cans) Sliced Mushrooms, drained
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Fresh Thyme, chopped
1/8 tsp Paprika
1/2 C Vegetarian or Regular Chicken Broth
4 Sauteed Vegetarian Quorn Chick'n Cutlets, cut into strips, or 1 12oz. bag of Quorn Chick'n Tenders, sauteed. Sauté in 2 TBS Olive Oil. Non Vegetarians use the equivalent.
2 C Shredded Cheddar or Queso Quesadilla Cheese ( I prefer the Queso Quesadilla)
2 TBS of Diced Pimientos ( from a jar)
Drain the cooked Noodles and toss them with the Butter , Parmesan Cheese and Herb Mixture and set aside.
In a saute pan:
Heat the Olive Oil and cook the Onion and Garlic until tender.
Add Tomato, Green Chiles and Mushrooms.
Season with Salt, Pepper, Thyme and Paprika.
Add Broth and Chicken
Simmer for 15 minutes, stirring occasionally
Remove from heat
Combine the Noodles and the Chicken and add 1 1/2 C of Shredded Cheese and the Pimientos and mix well.
Pour the mixture in the Casserole, top with remaining Shredded Cheese and Bake for 20 minutes.
Herb Mixture:
Makes 1 cup
1/2 C Grated Parmesan or Romano Cheese
1 TBS dried Parsley
1 tsp dried Basil
2 tsp dried Chives
2 tsp Paprika
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Salt
1 tsp Fresh Ground Black Pepper
Blend together and store in an airtight container.
Enjoy!
Peace in the Kitchen!
Texas has it's own cuisine and if Texans move out of Texas, it's the food that we miss the most.
There's nothing like it anywhere in the States.
When we visit our friends in France...... it's food that we take and recipes that we share while we're there.
Over the years we've had the privilege of enjoying the recipes and the cuisine of our French friends and we have also shared recipes and cooked our Tex - Mex food for them. We all gather around a large table in the South of France and have great food and drink and share our life experiences with great friends and family! If you want to get to know someone in another country..... eat with them!
I've previously posted some of my favorites:
Tex - Mex Torte
Tex - Mex Tomato Soup
Papas con Chiles
Tex - Mex Pull Apart Bread
Tex - Mex Corn Cakes
Slow Cooker Mexican Casserole
Vegetarian Tamale Cobbler
Sweet Pepper and Jalapeno Relish
Tex - Mex Rice Casserole
Tex - Mex Corn Dip ( 3 versions)
Texas Cranberry Sauce
Tex - Mex Layered Salad
Cowboy Squash Casserole
Another Texas Bean Cheese Chiles and Stuff Dip
The following are some additional basics!
Nachos:
They are tortilla chips on a baking sheet and layered with our favorite toppings, baked in a 350 degree oven until the cheese melts.
Here are some of the options for Nachos:
Shredded Cheese ( plenty of layers)
Refried beans
Chorizo sausage ( I use Vegetarian Chorizo )
Hamburger , Fajita meat or Chicken ( pre - cooked ) I use a Vegetarian Burger or Chicken
Jalapeno slices
Chopped Tomato
Chopped Onion
Begin with Cheese and layer the ingredients you like and always end with a topping of the Cheese.
Bake at 350 degrees until the Cheese in completely melted.
Chile Con Queso Dip:
6 TBS Butter
3 TBS Flour
3 C Milk
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
3 C Shredded Cheddar or Monterey Jack Cheese
3 (4 oz. ) cans of Diced Green Chiles
4 Jalapeno Peppers, seeded and diced
Melt the butter in a saucepan
Whisk in the Flour
Gradually whisk in the Milk
Bring to a boil, stirring constantly
Add Salt, Pepper, Garlic Powder
Mix well
Reduce heat to a simmer
Add Cheese , Diced Green Chiles and Jalapenos
Cook until thick and all of the cheese has melted.
Serve with Tortilla Chips..... dip them in it and enjoy!
Jalapeno Bean Dip:
Also served with Tortilla Chips
I previously posted another version of Tex - Mex Bean Dip
2 TBS Vegetable Oil
2 15oz. cans of Refried Beans mixed with 1/4 C Water ( I use Vegetarian Beans)
2 TBS Diced Onion
Salt to taste
1/4 tsp Garlic Salt
1 C Shredded Cheddar Cheese
4 Jalapeno Peppers, seeded and diced
Heat the oil in a sauce pan over medium heat
Add the Beans , mix well
Add Onion, Salt, Garlic Salt
Add Cheese and cook until the Cheese is melted, stirring constantly
Add Jalapenos
Cook until the dip is slightly thickened.
Serve with Tortilla Chips
Guacamole Dip:
I previously posted my favorite recipe for Guacamole Dip
Pico de Gallo:
I previously posted my favorite recipe for Pico de Gallo
Both of these are served with Tortilla Chips
Corn Salad:
1 can of Corn
1 small Onion diced
1 Tomato, diced
1/2 C Chopped Green Onion
1 TBS Chopped Fresh Parsley
1/4 C Chopped Fresh Cilantro
Salt and Pepper to taste
4 TBS Red Wine Vinegar
1 Avocado, diced
Mix all ingredients together in a serving bowl
Refrigerate until Cold
Quesadillas:
These are simply Flour Tortillas filled with your favorite ingredients and cooked on a cast iron griddle , in a frying pan or even on a grill.
My favorite of course is a vegetarian version with Shredded Cheddar or Shredded Queso Quesadilla Cheese and Roasted Hatch Green Chiles, or you can use Canned Diced Green Chiles.
Place Cheese and strips of Chiles in the center of a Flour Tortilla, top it with another Tortilla and heat it until the cheese melts. Cut the Quesadilla into wedges and serve with Salsa or Pico de Gallo, Sour Cream and Guacamole.
Vegetarian Grilled Jalapeno Peppers
For this recipe you need a Jalapeno Grill Rack that is placed on a Barbecue Grill to cook the Jalapenos
These are absolutely delicious.
Here's what you need:
1 Jalapeno Grill Rack ( I'll post a picture later)
A Barbecue Grill
Large Jalapeno Peppers, cut off the top, remove the seeds. ( I have a tool for this)
Vegetarian Bacon Bits... or Soy Chorizo Sausage... you know what you can do for the non Vegetarians!
Cream Cheese, softened
Shredded Cheddar Cheese or Queso Quesadilla Cheese
Adobo Seasoning
Stuff the cavity of each Jalapeno with the ingredients in the following order, pressing each layer firmly.
Bacon Bits or Sausage
Cream Cheese
Shredded Cheese
Top it off with a thin layer of Cream Cheese
Sprinkle the top with Adobo Seasoning
Place the Peppers in the Jalapeno Grill Rack and put the rack on the Barbecue Grill at 350 to 400 degrees.
Grill them for about 30 minutes.
If there are hot spots on the grill, rotate the rack at least one time.
I haven't tried these in the oven, but I suppose you could bake them in a pre heated oven at 350 degrees for 30 minutes.
I would place the Grill Rack on a Baking Sheet in case the cheese drips.
Serve with my favorite Salsa or Pico de Gallo.
Salsa:
I haven't posted any recipes for Salsa because my Best of the Best Recipe was given to me by a friend that asked me not to share it. It's their family recipe that has been passed down through generations.
I've made it for our friends in France, but I have never shared the recipe.
If I ever get permission to share it, I will.
Until then, here is another recipe.
I happen to love fresh, non cooked, non roasted and very simple Salsa.
I think this one is very close to a traditional Mexican version.
30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor or blender.
6 - 8 Fresh Jalapeno Peppers, cut off the tops, I left the seeds in. You don't have to if you prefer a less spicy Salsa.
1 Large White Onion, peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper,roughly chopped
1 dozen garlic cloves , peeled and cut in half
1 C of packed chopped fresh Cilantro
1 TBS Salt
4 TBS Adobo Seasoning
2 tsp Sea Salt
2 TBS Cider Vinegar
1/4C Olive Oil
Juice of 3 Limes
Juice of 3 Lemons
In a Food Processor or a Blender:
Pulse the Jalapenos, Onion and Garlic
Scrape down the sides to incorporate everything
Remove this to a large bowl
Pulse Red and Green Peppers, transfer to the bowl
Without cleaning the processor or blender, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos
Stir in the Adobo Seasoning
Add the Cilantro
Season to taste with Salt
Stir in the Vinegar
Stir in the Oil
Add the Juice of the Limes and the Lemons
Mix well
Refrigerate
Chicken Casserole:
Preheat the oven to 350 degrees
I like this one because of the noodles. I rarely see a Tex - Mex Casserole with Noodles.
I use homemade Amish Noodles that we get at an Amish Bulk food store.
2 C of noodles that have already been cooked.
2 Tbs Butter, melted
1/3 C Grated Parmesan Cheese
2 tsp of an herb mixture. Your choice or you can mix the recipe at the end of this and use it. It can also be used in Salads and in other Pasta recipes.
1 TBS Olive Oil
2 TBS Diced Onion
1 Garlic Clove , minced
1 Large Tomato, diced
2 (4oz. cans) Diced Green Chiles, not drained
2 (4oz. cans) Sliced Mushrooms, drained
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Fresh Thyme, chopped
1/8 tsp Paprika
1/2 C Vegetarian or Regular Chicken Broth
4 Sauteed Vegetarian Quorn Chick'n Cutlets, cut into strips, or 1 12oz. bag of Quorn Chick'n Tenders, sauteed. Sauté in 2 TBS Olive Oil. Non Vegetarians use the equivalent.
2 C Shredded Cheddar or Queso Quesadilla Cheese ( I prefer the Queso Quesadilla)
2 TBS of Diced Pimientos ( from a jar)
Drain the cooked Noodles and toss them with the Butter , Parmesan Cheese and Herb Mixture and set aside.
In a saute pan:
Heat the Olive Oil and cook the Onion and Garlic until tender.
Add Tomato, Green Chiles and Mushrooms.
Season with Salt, Pepper, Thyme and Paprika.
Add Broth and Chicken
Simmer for 15 minutes, stirring occasionally
Remove from heat
Combine the Noodles and the Chicken and add 1 1/2 C of Shredded Cheese and the Pimientos and mix well.
Pour the mixture in the Casserole, top with remaining Shredded Cheese and Bake for 20 minutes.
Herb Mixture:
Makes 1 cup
1/2 C Grated Parmesan or Romano Cheese
1 TBS dried Parsley
1 tsp dried Basil
2 tsp dried Chives
2 tsp Paprika
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Salt
1 tsp Fresh Ground Black Pepper
Blend together and store in an airtight container.
Enjoy!
Peace in the Kitchen!
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