Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo

No introduction needed for this adaptation of a traditional Mexican Chile Rellenos recipe.

Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo

1 Large Poblano Chiles,  roasted, peeled and stems on. Directions for roasting, to follow.
2 Garlic Cloves, minced
6 oz. Goat Cheese, crumbled
3 oz. Grated Pepper Jack Cheese
1 TBS chopped Shallots
1 TBS chopped fresh Basil
1 TBS chopped fresh Cilantro
1 TBS chopped fresh Marjoram
1/2 C diced Dried Apricots
1/4 C chopped Pecans
Salt and Pepper to taste
1 Egg
2 TBS Heavy Cream
Yellow Cornmeal to dredge the Poblanos
Vegetable Oil for Frying
Pico de Gallo for a Garnish

Carefully cut open the Poblanos and remove the seeds. Remember to keep the stems intact.
Set aside.

In a large mixing bowl:
Garlic
Goat Cheese
Pepper Jack Cheese
Shallot
Basil
Cilantro
Marjoram
Apricots
Pecans
Season to taste with Salt and Pepper
Mix well with a wooden spoon.
Stuff the Chiles with the mixture.
Close them and refrigerate them for 30 minutes to 1 hour before frying.

In a large shallow bowl:
Egg
Heavy Cream
Whisk well.

In another large shallow bowl:
Cornmeal
A Pinch of Salt
Whisk well.

In a 10" Cast Iron Skillet:
2" of Vegetable Oil.
Heat on Medium High.
When the oil is hot, dredge the Chiles in the Cream and then in the Cornmeal.
Place 2 of them at a time, in the Oil and fry until lightly browned.
Remove to a paper towel to drain and continue with the rest of the Chiles.

Serve with Pico de Gallo on the side.


Terry's Original Pico de Gallo Recipe:

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 bought fresh ingredients and made my own.

I didn't really have a recipe so here's what I did.

2 small Tomatoes, diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste

Mix all ingredients together in a small bowl.
Refrigerate

Enjoy!
Peace in the Kitchen!

Enjoy!
Peace in the Kitchen!

Decadent Pumpkin and Toasted Pecan Bars with Coconut Flakes plus my recipes for Pecan Pie Muffins and Pecan Pie Bars

This is just another example of the perfect Fall dessert. These are great to take to any family gathering, block party or church supper. They'd be perfect for a Fall Bake Sale.
I've included the recipes for homemade Pumpkin Pecan Butter and Toasted Pecans that are used in the recipe. You can certainly use a purchased Pumpkin Butter and simply add 1/2 C of toasted Pecans to the Butter. This recipe is adapted from Williams Sonoma.
I've included a repost of my Pecan Pie Muffins and Pecan Pie Bars at the end of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X 9" baking pan sprayed with a non stick cooking spray, lined with two pieces of Parchment Paper (9"X18") overlapping each other perpendicular, leaving a 2" overlap on all four sides. This method is used to help remove the bars just before cutting them.

1 1/2 C Graham Cracker Crumbs
2 TBS Brown Sugar
8 TBS (1 stick) Butter, melted
1 1/2 C Chopped toasted Pecans, divided (recipe to follow)
8 oz. Cream Cheese, softened
3/4 C Pecan Pumpkin Butter (recipe to follow)
1/2 C granulated Sugar
2 Eggs
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 C Chocolate Chips
1 C Flaked Coconut

In a Food Processor with a paddle attachment:
Graham Cracker Crumbs
Brown Sugar
Butter
Pulse until well combined.
Add:
1 C Toasted Pecans
Pulse again just until combined.
Press the mixture into the bottom of the pan and set aside.

In a Stand Mixer with a paddle attachment:
Cream Cheese
Pumpkin Butter
1/2 C Toasted Pecans
Granulated Sugar
Eggs
Vanilla
Cinnamon
Nutmeg
Beat on medium speed until smooth.
Spread over the graham cracker crust.
Sprinkle evenly with Chocolate Chips
Bake for 20 minutes.
Sprinkle evenly with Coconut and return to bake for an additional 30 minutes.
Remove the pan to a rack and cool completely. (this step is important. If the bars are not cooled completely, they will be difficult to cut)
Lift out the bars using the parchment paper and place the bars on a cutting surface.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!


Homemade Pecan Pumpkin Butter.

1- 15 oz. can of Pure Pumpkin
1/2 C Apple Cider
1 TBS Pumpkin Pie Spice
1/2 tsp Cinnamon
1/2 C Brown Sugar
1/2 C Chopped Toasted Pecans

In a Saucepan on medium - high heat:
Combine all ingredients, stir well and bring to a boil.
Reduce heat and gently simmer, stirring occasionally, for 30 minutes.
Remove from heat.
Transfer to a bowl to cool completely.

Toaste Pecans.

Spread out the Pecans in a single layer on a Sheet Pan lines with Parchment Paper.
Toast them at 350 degrees for 5 minutes.

Enjoy!
Peace in the Kitchen!

The All American Iconic Pecan Pie!

Here are two more Holiday Best of the Best recipes:
Alternatives to the All American Iconic Pecan Pie and just as Yummy!

These are truly two of our favorite recipes!
You may want to make a few batches of the muffins.

If you need to make something to take to a Thanksgiving dinner or to share with
coworkers, this is it!
They are easy and they taste incredible!

The Bars are equally impressive.
Just two variations on the Iconic All American Pecan Pie!


Pecan Pie Muffins:

1C chopped pecans
1C packed brown sugar
1/2 C all purpose flour
2 large eggs
1/2 C melted butter

Combine the first 3 ingredients in a large bowl.
Make a well in the center

In a separate bowl:
Beat eggs.
Stir in the melted butter and add this mixture to the dry ingredients.
Stir until moist.

Spoon the batter into paper lined muffin tins, filling 2/3 full.
 (I brush the cups with my Pan Release Mix, equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.)

Bake  at 350 degrees for 20 - 25 minutes.
Remove from oven to a Rack and immediately top each muffin with a Pecan Half.
Cool Completely.



Enjoy!
Peace in the Kitchen!


Pecan Pie Bars:

Here's what you'll need:
1 - 9" X 13" baking pan, brushed well with my Pan Release Mix. ( Equal parts of Crisco, Vegetable Shortening and Flour.) I start with 1C of each and keep it in a jar in the refrigerator for all of my baking needs.

1 1/2C Flour
1/2 C (1stick) Butter, softened.
1/4 C Brown Sugar

Filling:
3 large Eggs
3/4 C Corn Syrup
3/4 C Sugar
2 TBS Butter, melted
1 tsp Vanilla
2 C Chocolate Chips
2 C chopped Pecans

To make the Crust:

In a medium mixing bowl with a hand mixer:
Flour
Butter
Brown Sugar
Mix until it forms a crumble.
Press evenly into the pan. I use the bottom of a stainless steel measuring cup.
Bake at 350 degrees for 12 - 15 minutes.

Remove from oven to a cooling rack and prepare the filling.

To make the Filling:

In a large mixing bowl:
Eggs
Corn Syrup
Sugar
Butter
Vanilla
Whisk well by hand.
Fold in Chocolate Chips and Pecans by hand.
Pour evenly over the baked Crust.
Bake an additional 25 - 30 minutes.
Remove from the oven to a cooling rack and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Texas Cornbread Madeleines....... Bon appétit Y'all!

I live in Texas and I speak French and travel to France often. This is the perfect Tex - French recipe .

Bon Appétit Y'all!

This makes about 30 Madeleines.

Here's what you'll need:

Preheat the oven to 475 degrees.

1 - Full Size Madeleine Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 1/2 C Cornmeal

1/2 C Flour

1 tsp Salt

1 tsp Baking Soda

2 tsp Baking Powder

1/4 C granulated Sugar

2 Eggs

1 C Buttermilk

1 C Heavy Cream

2 TBS Butter, melted

In a large mixing bowl:

Cornmeal

Flour

Salt

Baking Soda

Baking Powder

Sugar

Whisk well and set aside.

In a small mixing bowl:

Eggs

Buttermilk

Heavy Cream

Whisk well.

Stir in Butter.

Mix well.

Gradually add the wet ingredients to the dry ingredients, stir and then whisk well.

Spoon batter into each well of the pan, about 3/4 full.

Bake for 10 minutes.

Remove the pan to a rack to cool for 5 minutes.

Transfer the Madeleines to the rack to cool completely.

Enjoy!

Peace in the Kitchen!

Gingerbread Madeleines

I love Gingerbread and I love Madeleines. So...... here's a great recipe combining the two loves!

They're a great cookie for any Christmas Party.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine Pan brushed well with Pan Release Mix. (equal parts of Crisco,Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 recipe of glaze. (recipe to follow)

Gingerbread Madeleines:

2 Eggs

1/3 C Sugar
1/8 tsp Salt

1/2 C Flour

1/4 C Butter, melted and cooled.

1 tsp Vanilla

2 TBS Molasses

1/2 tsp Pumpkin Pie Spice

1/8 tsp Ground  Ginger



In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Salt
Beat for 5 minutes.
Add:
Vanilla
Molasses
Pumpkin Pie Spice
Ginger
Beat until well combined.
By hand, fold in Flour and Butter alternately in 3 additions.
Spoon about 3 TBS of batter into each well of the pan.
Bake 7 - 8 minutes. They should spring back to the touch.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Place the rack of cookies on a Sheet Pan and drizzle them in a Zig Zag design with glaze.

Glaze.
In a small mixing bowl:
1/2 C Confectioner's Sugar
1 TBS Light Corn Syrup
2 tsp Water
1 drop of White Food coloring.
Whisk until smooth and well combined.

Enjoy!
Peace in the Kitchen!

Roasted Sweet Corn Salsa from Melissa's Southern Style Kitchen

Here's another great recipe from Melissa's Southern Style Kitchen.
There's nothing better than home made Salsa. This is a great recipe. In Texas, we eat a lot of Salsa and we all have our favorite recipes for it. Here's Melissa's homemade Roasted Sweet Corn Salsa.
Thank you again to Melissa for allowing me to share another one of your amazing recipes.
I simply posted the link to the recipe for my readers to enjoy!



http://www.melissassouthernstylekitchen.com/.../roasted...


Enjoy!
Y'all!

Gingerbread Latte / 3 versions, homemade Cappuccino Drink and homemade Pumpkin Spice Latte

I can't decide which of these recipes for Gingerbread Latte that I like best. I think you just have to try them and deice for yourself. I like #3 because it's easy to prepare. The syrup is also good. I'm not crazy about having to buy fresh Ginger for #2, but it does add a stronger flavor of Ginger. I don't usually use fresh Ginger in a recipe.
The Pumpkin  Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!

Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A  2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla 
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious. 
1 C Hot Milk 
Whipped Cream

Preparation:
In a small saucepan: Water, Sugar, Ginger, Vanilla.

Bring to a boil, stirring until the Sugar dissolves.

Reduce heat and simmer 15 - 20 minutes.

Pour the Espresso into a Mug and add 1/4 C of the Gingerbread Syrup. Top off with heated Milk.

Garnish with Whipped Cream and sprinkle with Nutmeg.

Enjoy!

Peace in the Kitchen!

Homemade Gingerbread Latte #2.

Gingerbread Syrup:

1 1/2 C Water

1 1/4 C granulated Sugar

1 TBS ground Ginger

1 1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp ground Cloves

1/4 tsp Sea Salt

2 tsp Vanilla

In a saucepan on medium heat:

Water

Sugar

Ginger

Cinnamon

Nutmeg

Clove

Salt

Stir to combine and bring to a boil without stirring.

Reduce heat and simmer until it begins to thicken, about 10 - 15 minutes.

Swirl the pan without stirring the mixture.

Remove from heat and add Vanilla.

Cool completely.

Transfer to a jar and refrigerate.

To make a Gingerbread Latte:

Add a desired amount of Gingerbread Syrup to a cup of hot Coffee.

Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.

Enjoy!

Peace in the Kitchen!

Gingerbread Latte #3

1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg

In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.

Enjoy!
Peace in the Kitchen!

Cappuccino Drink:

2 C non dairy coffee creamer

1 C instant dry milk

1 1/2 TBS Chocolate Nesquik

2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)

3/4 C sugar

3/4 C Confectioner's sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

a dash of vanilla

Mix all but the vanilla

Store in a sealed container

Use 3 rounded TBS of the mix per cup of hot water

Add a dash of Vanilla to each cup of Cappuccino.

Enjoy!

Peace in the Kitchen!

Homemade Pumpkin Spice Latte:

1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)

In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in  a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.

Enjoy!
Peace in the Kitchen!

Holiday Cashews, One recipe is Savory and the other is Sweet.

I have plenty of recipes for Salty, Savory, Sweet Spicy and Bar Nuts. I dedicated an entire post to Nuts. You can search, I'm Nuts about Nuts on the Blog.
Here are 2 more favorites to serve at your Christmas Party of whenever you have guests over during the Holidays.

Sage Cashews.

1 pound of Unsalted Cashews, roasted.
2 TBS Butter
2 TBS Finely Chopped Fresh Sage Leaves
1 tsp Honey
1 tsp Sea Salt

Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the cashews in a single layer and bake for 5 - 8 minutes.

In a large skillet, on medium heat:
Melt the Butter.
Cook it 2 - 3 minutes longer, stirring constantly, until it begins to turn golden brown.
Add:
Sage and continue stirring for another 2 minutes.
Remove from heat.
Stir in Honey.
Add:
Cashews
Salt
Toss to coat completely.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.

Enjoy!
Peace in the Kitchen!


Cocoa Cashews.

1 pound of Unsalted Cashews, roasted.
4 tsp Cocoa Powder. I use Hershey's Special Dark.
4 tsp Confectioner's Sugar
1/4 tsp Sea Salt

Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the Cashews in a single layer.
Bake for 5 - 8 minutes.

In a large Mixing bowl:
Cocoa Powder
Confectioner's Sugar.
Whisk well.
Add Cashews and toss to coat well.
Sprinkle with Salt and Toss again.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.

Enjoy!
Peace in the Kitchen!