Onion Casserole

It's getting a bit cooler...... well, maybe!
As Fall and the Holidays approach I search for comfort food recipes. I happen to love Onion Casseroles and here's a simple and delicious recipe using Vidalia Onions.


Preheat the oven to 375 degrees.

In a 2 quart casserole dish with a cover:
2 Vidalia Onions, sliced thin.
3 TBS Worcestershire Sauce. ( I use a vegetarian version)
2 TBS Olive Oil
1/4 C Water
Salt and Pepper to taste.
Cover and bake for 25 minutes.

While the Onions are baking:
In a small bowl, mix together:
1 C Croutons
1/2 C Grated Gruyere Cheese
2 TBS Fresh Chopped Parsley
2 TBS Olive Oil
Salt and Pepper to taste.
When the Onions are finished baking, sprinkle the topping over the Onions and return to bake uncovered for 5 minutes.

Enjoy!
Peace in the Kitchen!

Rhubarb Crumble from The Food Network

I grew up with all things Rhubarb. My Aunt Faye made the best recipes with Rhubarb.
I can't seem to get enough recipes using it.
In another post titled, "Rhubarb, a Collection of my Favorite Recipes using Rhubarb", you'll find many of my other Rhubarb Recipes.
Heres a very simple recipe for Rhubarb Crumble from The Food Network.
I've adapted this recipe.

Here's what you'll need:
1 Glass or Ceramic 8"X8" baking dish.
Brush generously with my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour). I start with 1 C of each and maid it in a jar. Keep refrigerated. It last a long time. I always have it available for all of my baking needs. It's the only release that I use.

In a mixing bowl:
1 C Flour
1/3 C Oats
3/4 C Sugar
A pinch of Salt.
Whisk well.
Stir in 6 TBS of Butter, melted, and 1/2 C chopped Hazelnuts.
Squeeze the mixture into large crumbles , place on a sheet pan or other container and freeze.

In a mixing bowl:
2 pounds of diced Rhubarb
1/3 C Granulated Sugar
1/4 C Flour
1/2 tsp Vanilla
1/2 tsp Orange Zest
1/4 tsp Salt
Mix well and pour into the prepared pan.
Scatter the Crumble evenly over the top.
Bale at 375 degrees for 45 minutes, it should be golden brown.
Remove from the oven ad cool on a rack for 15 minutes.
Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Homemade Vegetarian Mincemeat , a Christmas Tradition

I know it's not for everyone but I happen to love Mincemeat and because I'm Vegetarian, I love this recipe. It's such an iconic recipe for Christmas. I serve it as a compote and I also use it to fill cookies.
If you love the idea of Vegetarian Mincemeat, without the Suet, this recipe is perfect.
Start making this during the Summer to have it ready for Christmas and to give for Christmas Gifts.
Simply fill Canning Jars and tie some decorative Christmas Fabric over the lid, with Twine or Raffia. Share with friends and Family.

Vegetarian Mincemeat

4 TBS Butter
1 C Unsweetened Apple Juice
2 Large Apples, peeled, cored and grated. (I use Jonagold).
1/2 C Dark Raisins
1/2 C Golden Raisins
1/2 C Dried Currents
1/2 C Dried Cranberries
1/2 C chopped Dried Figs
3/4 C Candied Mixed Peel
1/2 C chopped Candied Red Cherries
Zest and Juice of 1 Orange
2/3 C packed Brown Sugar
1/3 C Dark Rum + an additional 4 TBS to add at the end of cooking.
1/3 C Brandy + an additional 4 TBS to add at the end of cooking.
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp Salt



Place all ingredients in a large Dutch Oven and bring to a boil over medium heat, stirring often.
Reduce the heat to low and simmer , stirring often for 30 minutes. Some of the liquid should begin to evaporate.
Remove from heat and fold in an additional Rum and Brandy.
Allow to cool completely in the Dutch Oven off the heat.
Transfer to a covered container and refrigerate overnight.
It will keep, refrigerated, for months.


Enjoy!
Peace in the Kitchen!

Thanksgiving and Christmas Bars

I'm always in pursuit of Holiday recipes. These bars would be a great gift to share at Thanksgiving and Christmas.

Thanksgiving and Christmas Bars

1 1/2 C Finely crushed Graham Crackers
1/2 C Buter, melted
1 tsp finely shredded Orange Peel
1 - 14oz. can of Sweetened Condensed Milk
2 Cups of White Chocolate Chips
1 C flaked Coconut
1 C Dried Cranberries
1 C chopped Pecans
1/2 C diced Candied Orange Peel

Here's what you'll need:
1 - 9"X13" baking pan, line with foil, extending the foil over the edges of the pan.
Spray the foil with a vegetable cooking spray.
Preheat the oven to 350 degrees.

In a large mixing bowl:
Graham Cracker crumbs
Butter
Orange Peel
Mix well and press into the pan.
Pour Sweetened Condensed Milk over the crust.

Sprinkle over the crust in the following order:
White Chocolate Chips
Coconut
Cranberries
Pecans
Candied Orange Peel
Lightly press into the Condensed Milk.

Bake for 25 - 30 minutes, the edges should be golden brown.
Remove from the oven.
Cool completely on a cooling rack.
Lift the foil to remove the Bars and cut into squares.

Enjoy!
Peace in the Kitchen!

Hatch Chile Pineapple Bread Pudding / 2 versions

I created these recipes as possible contest recipes for the annual Hatch Chile Competition that I've entered for many years. I found out today that there will no longer be a contest at our local market. I have many recipes that I was saving for the contest. Now I can post them all. These are two of them.


Hatch Chile Pineapple Bread Pudding:

1/2 C (8Tbs) butter, softened

1/2 C Granulated Sugar

1/2 C Brown Sugar

1/2 tsp Cinnamon

1/8 tsp Cayenne Pepper

4 Large Eggs

1 C  crushed Pineapple, well drained.

2 C cubed ( day old) French Baguette Bread

1/2 C chopped Pecans

1/4 C diced Hatch Chiles

In a Stand Mixer with a Paddle attachment:

Butter

Granulated Sugar

Brown Sugar

Cinnamon

Cayenne Pepper

Beat for 3 minutes.

Scrape the bowl as needed.

Add:

Eggs (1 at a time until each one is incorporated)

Fold in, by hand, all remaining ingredients.

Pour into a 1 1/2 - 2 quart baking dish well greased with my Pan Release Mix ( equal parts of Crisco, Vegetable Oil, Flour ) I start with 1C of each and mix well, keep it in a jar in the refrigerator. I always have it available for all of my baking needs.

Bake at 350 degrees for 40 - 45 minutes.

Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!

Peace in the Kitchen!

Another original recipe using Hatch Green Chiles!

1 1/2 C drained pineapple chunks
1 C diced fresh hatch chiles
3/4 C brown sugar
1/2 C coconut rum
vegetable cooking spray
1 - 9"X13" baking pan

3 C milk
1/2 C brown sugar
1 TBS molasses
2 TBS minced candied ginger
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
5 egg whites
2 eggs
8 C 1/2" cubed baguette bread

In a bowl, combine:
pineapple
3/4 C brown sugar
hatch chile
rum
Toss to coat well
Pour into the baking pan sprayed with vegetable spray

Place bread in a single layer on a cookie sheet pan
bake at 325 degrees for 15 minutes, until toasted

In a large bowl, combine:
milk
1/2 C brown sugar
molasses
ginger
all of the spices
egg whites
eggs
Whisk together well
Add bread and toss gently
Set aside for at least 15 minutes

Spoon over the pineapple
Bake at 325 degrees for 35 minutes or until set

Serve warm or at room temperature with the Hatch Chile Rum Sauce.

Rum Sauce:

1 C sugar
1/2 C butter, melted
2 TBS minced roasted hatch chiles
1 egg, beaten
1/4 C coconut rum
1 tsp vanilla

In a saucepan, heat:
sugar
butter
hatch chile
whisk in the egg
continue whisking until sugar has melted
remove from heat and whisk in coconut rum
return to simmer until thick
whisk in vanilla

Pour sauce over bread pudding

Enjoy!
Peace in the Kitchen!

Corn Pudding with Roasted Hatch Chiles

I have so many recipes for Corn Pudding, Corn Casseroles, Corn Timbale, Corn Bread and the list goes on. However, as Fall approaches and the weather begins to get cooler, I continue to research corn recipes. Here's my latest.

Corn Pudding with Roasted Hatch Chiles

1 - 12" Cast Iron Dutch Oven
2 cans (14 3/4 oz.) Creamed Corn
2 cans (15.1/4 oz.) Whole Corn, drained
2 packages (6 oz. ea.) Cornbread Mix
1 carton (8 oz.) Sour Cream
1 C  shredded Pepper Jack Cheese
4 Roasted, Peeled and Seeded Hatch Chiles, Chopped.
Salt and Pepper to taste.

Pour all ingredients into the Dutch Oven and stir to combine well.
Cover and bake at 350 degrees for 30 minutes.

That's it!
Quite simple and delicious.

Enjoy!
Peace in the Kitchen!

Huevos Rancheros Tarts adapted from Betty Crocker and my Original Homemade Salsa Recipe

I live in Texas and Tex - Mex food is the most popular food here. We love Huevos Rancheros, but this recipe is unique. These would be great for a family gathering or a Sunday Brunch. This recipe is adapted from the original.

1 can (8oz.) Pillsbury refrigerated crescent dinner rolls
1/2 tsp dried oregano
1/2 tsp chipotle powder
1/4 tsp sea salt
4 eggs
1 jar of your favorite Salsa ( I serve them with my original homemade Salsa), recipe to follow.
4 TBS chopped , fresh cilantro
1 (15oz.) can of black beans, drained and rinsed, heated.
1/4 C crumbled Queso Fresco
1 Avocado, sliced


Preheat the oven to 375 degrees.
Line a sheet pan with parchment paper.
Separate the dough into 4 rectangles on the sheet pan.
Press the perforations to seal the dough.
Roll the edges of each rectangle toward the center to form a 3 1/2" diameter round tart cup with a 1/2" rim.
Press the rim firmly to seal.

In a small bowl:
Oregano
1/4 tsp Chipotle Powder
Salt
whisk well.
Sprinkle the tarts cups even;y with the mixture.
Break one egg into each tart.
Bake for 16 - 18 minutes.

For each Tart:
Top each egg with Salsa and Cilantro.
Sprinkle with cheese.
Serve with a side of Black Beans and slices of Avocado.

Enjoy!
Peace in the Kitchen!


Terry's Original Salsa Recipe:

This makes quite a bit. I put it in canning jars and keep it refrigerated. It doesn't last long enough to can and preserve it. I prefer fresh Salsa and not heated and canned.

Another "Best of the Best" recipe.

Every Texan has their favorite Salsa. Believe me when I say that we are passionate about it. I cold talk about Salsa for days, Instead, I will just say that I created this fresh Salsa recipe to make up for all of the "not so good" Salsa that I've purchased or eaten in Restaurants.

I've made this for our friends in France. This means that I take this recipe with me when we travel and make it for our friends.

I use 8 medium sized Jalapenos, you can use less if you don't like the heat. This one is spicy.

I happen to love fresh, non cooked, non roasted and very simple Salsa.

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.

6 - 8  Fresh Jalapeno Peppers, cut off the tops, I leave 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 TBS Cider Vinegar

1/4C  Olive Oil

Juice of 3 Limes

Juice of 3 Lemons

In a Food Processor .

Pulse the Jalapenos, Onion and Garlic

Scrape down the sides to incorporate everything

Remove this to a large bowl ( I use a  large Stainless Steel Stock Pot)

Pulse Red and Green Peppers, transfer to the bowl

Without cleaning the processor, 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

"the longer it sits, the better it gets".

Enjoy!

Peace in the Kitchen!

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