Texas Lentils

This is a Side Dish.
It can be a Main Course when served over Wild Rice. (recipe to follow).

Here's what you'll need:
A Cast Iron Dutch Oven or Large Casserole Pot.

2 C uncooked Green Lentils
6 C Water
2 TBS Vegetable Oil
2 C Diced Red Onions
4 Garlic Cloves, Minced
2 C Chunky Salsa (you're choice)
1 - 4 oz. Can of Diced Green Chiles
1 - Package of Old El Paso Taco Seasoning Mix
1 tsp Salt
1 C Chopped Cilantro

In the Dutch Oven on Medium High Heat:
Water, heat to a Boil.
Add:
Lentils
Boil for 10 minutes. Stir occasionally.
Remove from Heat.

In a Small Saucepan on Medium High Heat:
Oil, until hot.
Add:
Onions
Garlic
Sauté until translucent.

Add this to the Lentils
Stir well.
Return to Medium High Heat.

Add:
Salsa
Green Chiles
Taco Seasoning Mix
Salt
Stir to combine well.

Return to a Boil.
Reduce Heat to Low.
Cover and Simmer 15 minutes.
Stir occasionally.

Remove from Heat.
Add:
Cilantro.
Stir to combine well.

Transfer to a Serving Dish for a Side Dish or Serve over Wild Rice.

Wild Rice:
In a Saucepan on Medium High Heat:
2 C Dried Wild Rice
3 1/2 C Water
Bring to a Boil.
Stir well.
Reduce Heat to Medium Low.
Cover and Simmer 30 minutes.


Enjoy!
Peace in the Kitchen!

Broccoli Hors d'oeuvres with a Honey Mustard Dipping Sauce

As a vegetarian, I'm always in search of options for great appetizers. Here's a delicious Broccoli hors d'oeuvre.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A 1 3/4" Cookie Scoop
A Potato Masher

2 C Chopped Cooked Broccoli. (use 1 large head or 2 medium heads) Remove the florets and cut them into small pieces.
In a Large Saucepan on Medium High Heat:
Florets
Water to cover the Florets.
Bring to a Boil
Cook for 3 minutes, until soft.
Drain thoroughly.
Transfer to Paper Towels to dry.
Finely chop it again.

1 C Herbed Bread Crumbs
2 Eggs
1 C Shredded Sharp Cheddar Cheese
2 Green Onions, finely diced
2 Garlic Cloves, minced
1/4 tsp Salt
1/4 tsp Black Pepper
Vegetable Cooking Spray

In a Large Mixing Bowl:
Broccoli
Bread Crumbs
Cheese
Onion
Garlic
Salt
Pepper
Mash the Mixture with a Potato Masher or a Blending Fork.

Scoop mixture with the Cookie Scoop. Roll the Ball by hand.
Transfer to the Sheet Pan.
Gently spray the top with Vegetable Cooking Spray.
Bake 25 minutes. They should be Golden Brown and Crispy on top.
Remove Pan to a Rack to cool completely.


Prepare the Honey Mustard Sauce.

In a Medium Mixing Bowl:
1/2 C Mayonnaise
2 TBS Yellow Mustard
1 TBS Dijon Mustard
2 TBS Homey
1/2 TBS Fresh Lemon Juice
Whisk well until Creamy Smooth.

Transfer Broccoli Balls to a Serving Platter and serve with a side bowl of Dipping Sauce.

Enjoy!
Peace in the Kitchen!

The Classic Deviled Egg

I love Deviled Eggs. I remember my Grandmother serving these Classic Deviled Eggs at every Summer Picnic in Michigan.
She also made them at Easter.
I've included a picture of a fun version of Deviled Eggs for Halloween.

Classic Deviled Eggs:

To make it easier we buy Hard Boiled Eggs that are already Peeled. I also have an Egg Slicer Notion that easy cuts the Eggs in Half, Quarters or Sliced. 

This is the Blue Multi-function Egg Slicer that I have, and it's incredible.

12 Boiled Eggs, cut in half, lengthwise
6 TBS Mayonnaise
1 tsp Yellow Mustard

1/2 tsp White Vinegar
1/4 tsp Salt
1/4 tsp Pepper

Paprika for Garnish.

In a Small Mixing Bowl:
Mayonnaise

Mustard

Vinegar
Salt
Pepper
Whisk well.

In another Bowl:
Egg Yolks
Mash Well.
Add the Mayonnaise Mixture.
Stir to combine until Creamy Smooth.

Spoon the mixture into a Piping Bag with a Decorative Tip and Pipe it into the Egg Halves.
Sprinkle with a bit of Paprika. ( I have a small Conical Strainer to make it easy to sprinkle a bit of Paprika on the Eggs.
Arrange them on a Traditional Deviled Egg Platter to serve.


Enjoy!
Peace in the Kitchen!

Cowboy Squash Casserole

I live in Texas and we have many recipes that include Squash and Corn.

This one has Jalapenos, Mexican  Cheese, Yellow Squash and White Corn plus other good stuff!

It's baked in a 3 quart casserole dish in a pre heated 350 degree oven

I ended up making it in my very large Cast Iron Chicken Fryer. I did all of the preparation in the pan and baked it in the pan. At the end, I broiled the top to give it color. I also have a great Terra Cotta Bram that I make it in.

Cowboy Squash Casserole:

3 pounds of Yellow Squash (sliced thin)

2 large Vidalia Onions, diced

1/2 C Water

1 - 15.25 ounce can of White Corn, drained

3 Jalapenos, seeded and diced

1.4 tsp Cayenne Pepper

2 Eggs, beaten

2 C Shredded 4Cheese Mexican Cheese

1- 8oz. package of Cream Cheese, cut into small cubes

In a saute pan, combine:

Squash

Onion

Water

Cook uncovered just until tender

Remove from heat

Fold in:

Corn

Jalapenos

Cream Cheese

Shredded Cheese

Egg

Cayenne Pepper

Mix well

Pour mixture into a buttered 3 quart Cast Iron casserole dish

Bake  uncovered for 45 minutes

Enjoy!

Peace in the Kitchen!

In this picture , the original recipe, the onions were sliced. I

did not like the texture with the squash so I re- wrote the recipe

to Dice the Onions. I also recommend the addition of Cayenne

Pepper. I did not think there was enough spice in the original recipe.

Baked Pumpkin Spice Doughnuts with a Pumpkin Spice Glaze

Fall is in the air and I made these delicious Baked Doughnuts.

Baked Pumpkin Spice Doughnuts with a Pumpkin Spice Glaze:

Here's what you'll need:
Preheat the Oven to 325 degrees.
A Doughnut Pan for Baking Doughnuts, sprayed with a Vegetable Cooking Spray. (Yields about 22 Doughnuts)
A Pastry Piping Bag
A Baking Rack and a Sheet Pan lined with Parchment Paper. This is for Glazing the Doughnuts.

1 C of Canned Pumpkin Pie Pumpkin.
1 Box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the Box)
2 Large Eggs
1 C Cold Water

1 Recipe of Pumpkin Spice Glaze:

1 C Confectioner's Sugar + additional for Dusting.
2 TBS Hazelnut Coffee Creamer
1 TBS Pumpkin Pie Pumpkin
1/2 tsp Pumpkin Pie Spice
1/4 tsp Vanilla

Add all ingredients to a Mixing Bowl.
Whisk until Creamy Smooth.


Doughnuts

In a Mixing Bowl:
Pumpkin
Cake Mix
Eggs
Water
Whisk until Well Combined.

Fill the Pastry Bag with the Batter.
Pipe evenly into the Wells of the Pan.

Bake 16 minutes.

Remove Pan to a Rack.
Cool 5  Minutes.

Transfer Doughnuts to a Rack over the Sheet Pan.
Drizzle with Glaze.
Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Vegetarian Creamed Sausage Gravy

Here's my version of Creamed Sausage Gravy for Vegetarians.

1 pound of Breakfast Sausage, Hot or Mild ( I use Gimme Lean Vegetarian Fresh Ground Sausage and add some Cayenne Pepper or Adobo Seasoning to taste, to kick up the flavor).

Add it in when you brown the Sausage.

Brown it in 2 TBS of vegetable oil when using Vegetarian Sausage. Otherwise omit Oil with Meat Sausage.

1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste

Directions:

With your finger, tear small pieces of Sausage and add them in a single layer to a Large, Heavy Cast iron Skillet. 

Brown the Sausage over Medium-High heat until no longer pink.

Reduce the heat to medium-low. 

Sprinkle on half of the Flour and stir so that the Sausage soaks it all up, then add more, little by little.

Stir to combine well and cook it for another minute or so, then pour in the Milk, stirring constantly.

Cook the Gravy, stirring frequently, until it thickens. (This may take 10 to 12 minutes.)

Sprinkle in the Seasoned Salt and Pepper and continue cooking until very thick and creamy.

If it gets too thick too soon, just add another 1/2 cup of Milk or more if needed. Taste and adjust the Seasoning.

Spoon the Sausage Gravy over Warm Biscuits and serve immediately!

This recipe can be easily doubled to serve 24.

Enjoy!
Peace in the Kitchen!

Tex - Mex Chili in a Crock Pot served with Queso, Cornbread Croutons and Garnishes

I love Tex - Mex recipes and this version of a spicy Chili is delicious.

Here's what you need:
A Large Crock Pot
An 8" X 8" Baking Pan, Sprayed with a Vegetable Cooking Spray.
A Sheet Pan lined with Parchment Paper. (for the Croutons)
Preheat the Oven to 400 degrees for the Croutons.

Preheat the oven to 400 degrees for the Croutons.
These can be made a day ahead and stored at room temperature in a covered container.

Chili Ingredients:

1 TBS Olive Oil
2 Cloves of Garlic, minced.
1 Large Yellow Onion, diced.
2 lbs of Gimme Lean  Ground Beef and Ground Sausage. ( 1 pound of each)
2 TBS Chili Powder
1 TBS Cumin
1 TBS Coriander
1 TBS Garlic
1 TBS Smoked Paprika
1 - 15 oz. Can of Black Beans, drained.
1 - 15 oz. Can of Kidney Beans, drained.
2 - 15 oz. Cans of Fire Roasted Tomatoes, undrained.
1 - Green Bell Pepper, diced.
1 - Red Bell Pepper, diced.
2 - Chipotle Peppers in Adobo Sauce
3 C  Vegetarian Better Than Bouillon No Beef Base

Queso Ingredients:

3 TBS Butter
3 TBS Flour
1 C Whole Milk
3/4 C Shredded Cheddar Cheese

Crouton Ingredients:

1 C Yellow Cornmeal
1 C Flour
1/3 C Granular Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 Large Egg
1/4 C Vegetable Oil
1 Fresh Jalapeño, seeded and diced.
1 C Whole Milk

Garnishes:
Cornbread Croutons
Sour Cream
Broken Tortilla Chips
A Can of Pickled Jalapeño Nacho Slices
Salsa

Chili:

In a Skillet in Medium High Heat:

Oil, until hot.
Add:
Onion
Garlic
Beef and Sausage
Salt and Pepper to taste.
Stir to Combine Well.
Cook until well done.

In the Crock Pot:
Beef and Onion Mixture

Add:
Chile Powder
Cumin
Coriander
Garlic
Paprika
Black Beans
Kidney Beans
Tomatoes
Green Pepper
Red Pepper
Chipotle Peppers
Broth
Stir to Combine Well.

Cover and Cook on Low for 6 - 8 hours or on High for 3 - 4 hours.


Make the Queso:

In a Saucepan on Medium Heat:
Butter, until melted.

Add:
Flour
Whisk well to create a Roux.

Add:
Milk
Whisk Well.

As it Thickens, continue Cooking for 3 minutes.
Whisk often.

Add:
Cheese
Continue Whisking until it's Creamy Smooth.
Remove from Heat and Set Aside.
When it Cools, transfer to a Serving Bowl.


Croutons:

In a Large Mixing Bowl:
Cornmeal
Flour
Sugar
Baking Powder
Salt
Egg
Oil
Jalapeno
Milk
Stir by Hand until Well Combined.

Spoon into the Baking Dish.
Bake 15 - 20 minutes, until Golden Brown.
Remove Pan to a Rack to Cool Completely.
Invert onto a Flat Surface and Cut into Crouton Sized Cubes.

If you want the Croutons Toasted, Scatter them on the Sheet Pan, return to the
400 Degree Oven for 10 - 15 minutes.
Toss once, half way through.
Store them in a covered container at room temperature until ready to serve.

Ladle the Chili into Individual Bowls and Top with your favorite Garnishes.

Enjoy!
Peace in the Kitchen!