Terry's Corn Pudding

Terry's Corn Pudding

I love corn. I've talked about this many times on the blog. I can't seem to get enough recipes with corn. I have Corn Pudding , Corn Timbale, Creamed Corn, Texas Creamed Corn, Texas Spoon Bread and Sweet Corn Pudding from Farmhouse Rules.

This is an original recipe. I was making changes as I was putting it together. We had it last night for dinner and it was everything I hoped it would be.

2 TBS butter

1 medium onion, chopped

2 cloves of garlic, minced

2 C corn

1/4 C flour

2 C milk

1/2 C corn meal

1 (4oz.) can of diced green chiles

1/2 tsp salt

1/2 tsp pepper

6 eggs, well beaten

Chimayo Chile Powder (or what ever Chile Powder you have)

In a large skillet:

Heat butter

Add:

onion

garlic

Saute 3 minutes

Add corn, cook 3 minutes

Add flour, stir well

Add milk and simmer stirring constantly

Don't allow to boil

Add corn meal and chiles

Mix well

Remove from heat

Add salt and pepper

Process the mixture in a blender

Pour into a large bowl and allow to cool a bit before adding the eggs.

Whisk in the eggs.

Pour into a deep dish pie pan sprayed with a vegetable cooking spray.

Bake at 400 degrees for 30 minutes.

Sprinkle with Chile Powder just before serving.

Enjoy!

Peace in the Kitchen!

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!