Individual Bloody Mary Cocktails

 We recently had a great Bloody Mary Cocktail at a restaurant. I asked them what kind of Tomato Juice they use, Zing Zang!  Here's my latest Bloody Mary Recipe for 1 drink.

NOTE: I added my recipe for a delicious Bloody Mary Mix at the end.

This is the Jigger I have. It has 1/2 Shot, 1 Shot, 1 1/2 Shots
  and 2 Shots. It's very convenient.

 

Here's what you'll need:

A Shot Glass

 Cocktail Shaker

A Short Glass

Ice

In a Cocktail Shaker with Ice:

2 oz. Vodka

2 oz. Zing Zang

2 tsp Worcestershire Sauce

2 TBS Olive Juice

Shake Well

Strain into the Glass.

Add the Ice.

Garnish with:

1 - Gherkin Pickle sliced in half lengthwise.

2 Olives

3. A Cucumber Spear

Bloody Mary Mix:

This is definitely a Best of the Best recipe. It's strong and spicy. It's a Bloody Mary that you can sip for hours.

1 qt. Tomato Juice
1 TBS. Vegetarian Worcestershire Sauce
1 oz. Fresh Lemon Juice
1 tsp Tabasco Sauce
1 tsp Crushed Red Pepper Flakes
1 tsp Cracked Black Pepper
1 tsp dried Dill
1 TBS Prepared Grated Horseradish ( it comes in a jar)

Combine all ingredients in a blender and blend for 1 minute.
It keeps in the refrigerator forever. The longer it sits, the stronger it gets.


Fill a Rocks Glass with Ice.
Add 2 - 3 oz of your favorite Vodka.
Fill the Glass with the Mix.
Stir well.
Add your favorite Garnishes.


Mix as desired with your favorite Vodka.
Garnish with a combination of the following:
Large Green Olives
Celery Sticks
Cucumber Spears
Pickled Okra
Dill Pickle Spears
Stuffed Olives
Cocktail Onions
Cornichons
Cherry Tomatoes
Chile Peppers
Dill Sprigs
Jalapeno slices
Roasted Garlic
Water Chestnuts
Zucchini Spears
Radishes
Pickled Asparagus
Muddled Tomatoes and Basil

Enjoy!

Peace in the Kitchen!

Johnny Cakes & Pioneer Recipes

The origin of the name Johnnycakes (jonnycakes) is something of a mystery and probably has nothing to do with the name John.  They were also called Journey Cakes because they could be carried on long trips in Saddlebags and baked along the way.  Some historians think that they were originally called Shawnee Cakes and that the Colonists slurred the words, pronouncing it as johnnycakes. Historians also think that “janiken,” an American Indian word meant “corn cake,” could possibly be the origin.

Here's what you'll need:
A Food Processor
A Large Cast Iron Skillet

1 C Corn Kernels, frozen or fresh. (2 Ears)
1/4 C Diced Green Onions
4 TBS Vegetable Oil, divided
2 Eggs, separated
1/4 C Flour
1/4 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Black Pepper

In the Food Processor:
Corn
Onion
Pulse just until chopped.
Transfer to a Large Mixing Bowl.

Add:
2 TBS Vegetable Oil
Egg Yolks
Stir by hand just to combine well.


In A Large Mixing Bowl:
Flour
Cornmeal
Salt 
Pepper
Whisk well.

In another Bowl:
Egg Whites
Whisk to Soft Peak.
Fold by hand into the Corn Mixture.

In the Skillet on Medium High Heat:
1 TBS of the Oil, until Hot.

Use a Large Spoon and drop the Batter into the Skillet
Flatten slightly with a Fork.

Fry about two minutes on each side, until Golden Brown.

Set aside and add additional Oil as needed to fry the remaining Batter.

Enjoy Peace! 
Peace in the Kitchen!

Pioneer Recipes

I've always been fascinated with Pioneer life in America. I believe I may have lived as a Pioneer in a previous life, or wish I had.

This recipe is believed to have been made and carried by Pioneers crossing the country in Covered Wagons. It's a preserved cake similar to a Carrot or Fruit cake. It's definitely a vintage and iconic American recipe.
Here's my version of it adapted from several recipes.

I had planned to add to this Post but as a Vegetarian, I have to say that the Pioneers used a lot of Bacon Grease and Fried a lot of their food. They had limited ingredients and Meat, Corn, Flour, Beans, Sugar, Molasses and Milk were readily available. They hunted for their Meat and had Cows for Milk. In the early days stoves and ovens were not common. They cooked outside over an open fire.

Pioneer Covered Wagon Cake

Here's what you'll need:
Preheat the oven to 275 degrees
2 - (9" X 5" X 2 1/2") Loaf Pans brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated. I always have it available for all of my baking needs.

1 1/3 C Granulated Sugar
1 1/3 C Water
1 1/3 C Fine Grated Carrots
1 C Dark Raisins, rinsed and drained.
1 TBS Butter
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ground Cloves
1/2 C chopped Pecans
1/2 C chopped Candied Mixed Fruit
2 1/2 C Flour
1 tsp Salt
1 tsp Baking Soda
2 tsp Baking Powder

In a saucepan over medium high heat:
Sugar
Water
Carrots
Raisins
Butter
Cinnamon
Nutmeg
Clove
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Set aside and allow to cool for at least 12 hours. (an important step)

Transfer to a large Mixing Bowl.

In another Bowl sift together:
Flour
Salt
Baking Soda
Baking Powder
Whisk well.
Add to the Carrot and Raisin mixture.
Stir with a Wooden Spoon, just to combine.
Fold in Pecans and Candied Mixed Fruit, by hand with a Wooden Spoon.

Pour Batter evenly among the 2 pans.
Bake for 2 hours.
Remove Pans to a Rack and allow to cool for 10 minutes.
Invert the Cakes onto a Rack to cool completely.
Wrap immediately in Plastic Wrap or Parchment Paper and Refrigerate until serving.

Enjoy!
Peace in the Kitchen!

 Enjoy!

Peace in the Kitchen!

Angel Food Cake with Ginger Frosting

Angel Food Cake with Ginger Frosting

Here's what you'll need:

Preheat the Oven to 350 degrees.

1 - 10" Angel Food Tube Pan, un greased.

Place the Oven Rack on the Lowest Position.

This is an alternate way to cool the cake if the pan
doesn't have feet.

This is a traditional Angel Food Cake Pan with feet.

1 - Box of White Angel Food Cake Mix

1 TBS Flour

1 1/2 tsp Pumpkin Pie Spice and additional for Garnish.

3/4 C Canned Pure Pumpkin

1 C Cold Water

Frosting:

2 C Heavy Cream

1/4 C Confectioner's Sugar

2 TBS Diced Crystalized Ginger

In a Mixing Bowl with a Hand Mixer:

Cake Mix

Flour

Pumpkin Pie Spice

Pure Pumpkin

Water

Beat on Low Speed to incorporate everything.

Increase Speed to Medium and Beat for 1 Minute. (Scrape Bowl as needed)

Spoon Batter into the Pan.

Bake 40 - 45 Minutes. (Top should be Golden Brown and Cracked)

Remove Pan  from Oven. (If the Pan has Feet, turn it upside down on a Cutting Board and allow to Rest for 2 Hours, until completely Cooled)

You can also invert the Pan onto a Bottle if the Pan doesn't have Feet

After Cooled , use a Sharp Knife and run ti around the outside of the Cake to gently loosen it from the Pan.

Turn onto a Serving Platter

Frosting:

In a Large Mixing Bowl with a Hand Mixer, or in a Chilled Stand Mixer with a Whisk Attachment:

Heavy Cream

Sugar

Whip on High Speed to Stiff Peak.

Fold in Ginger by Hand.

Slice the Cake Horizontally.

Spread Half of the Frosting on the Bottom Layer.

Place the Top on it.

Spread remaining Frosting on the Top.

Sprinkle gently with additional Pumpkin Pie Spice.

Enjoy!

Peace in the Kitchen!

Espresso Martini

 I love Martinis, Espresso Coffee, and all of the ingredients that make up this delicious Cocktail.

Espresso Martini:

3 1/2 oz. Vanilla Vodka

2 oz. Chilled Espresso Coffee

A Splash of each of the following:

Kahlua

Bailey's Irish Cream

Hazelnut Liqueur 

Dark Creme de Cocoa

Add all ingredients to a Shaker with Ice.

Shake and Strain into a Chilled Glass.

Enjoy! 

Peace in the Kitchen!

Buddha Bowls

 

It is thought that Buddha bowls get their name thanks to their round, full appearance, much like Buddha’s belly! Some sources claim that the name is inspired by the way Buddhist monks carry their bowls around in order to accept small portions of food, leaving them with a variety of different foods in their bowl.

Buddha bowls, or ‘Hippie bowls’ as they’re also known, are made up of proteins, vegetables, grains and a dressing and are a great way to make sure you’re eating a varied and balanced diet.

Buddha bowls are a great option for those days when a salad simply isn’t enough but you need to get those veggies in! Unlike a salad, a Buddha bowl is a more balanced meal as it contains grains and pulses such as wholegrain rice, quinoa or noodles. These help you feel fuller for longer, making them a more satisfying meal.

Here are a variety of Recipes to create Buddha Bowls:

Spring Vegetable Buddha Bowl:

Here's what you'll need:

Preheat the Oven to 400 Degrees.

A Sheet Pan lined with Foil.

A Food Processor

2 TBS Tahini

3 TBS Lemon Juice

2 TBS Water

1/2 tsp Turmeric

1/2 tsp Pure Maple Syrup

1/4 tsp Tabasco Sauce

1/4 tsp Salt

1/4 tsp Pepper

Olive Oil, Divided

2 C of 2" Asparagus Pieces

1 Small Zucchini, diced. (at least 2 C)

2 C Cooked Quinoa

1 C Chick Peas, drained and rinsed well.

1 C Chopped Baby Spinach Leaves

2 C Halved Cherry Tomatoes

1 C Bean Sprouts

In the Food Processor:

Prepare a Tahini Dressing:

Tahini

Lemon Juice

Water

Turmeric

Maple Syrup

Tabasco

Salt and Pepper

Pulse to blend well.

Slowly Add 2 TBS Olive Oil until Creamy Smooth. (Set Aside)

On the Sheet Pan:

Zucchini

Asparagus Pieces

Drizzle evenly with Olive Oil.

Toss to Coat well.

Bake 15 minutes.

Remove from Oven and Set Aside to Cool Completely.

To Serve, Divide among 4 Bowls:

Quinoa

Chick Peas

Spinach

Tomatoes

Asparagus

Zucchini

Drizzle evenly with Tahini Dressing.

Top With Sprouts.

1. 
   
   Enjoy!
   Peace in the Kitchen!
   
   
   
   
   
   
   Black Bean with Avocado Pesto:
   
   
   Here's what you'll need:
   Preheat the Oven to 400 Degrees.
   A  Sheet Pan lined with Foil and Greased with Olive Oil.
   
   
   1 sm. Head of Cauliflower, cut into Florets.
   1 tsp. Paprika
   1/2 tsp Garlic Powder
   1/2 tsp Onion Powder
   Salt and Pepper to taste.
   1 C Cooked Brown Rice
   1 Small Bunch of Kale, chopped.
   2 Cloves of Garlic, minced.
   1 C Black Beans, drained and rinsed well.
   5 Green onions, chopped.
   
   
   
   
   Avocado Pesto:
   Here's what you'll need:
   A Food Processor
   
   
   1 Avocado
   1/4 C Packed fresh Basil
   A Handful of Baby Spinach Leaves
   2 TBS Lemon Juice
   2 Cloves of Garlic
   5 Whole Walnuts
   Add all ingredients to a Food Processor and Pulse until Smooth. Add a bit of Water if necessary, at the end.
   
   
   On a Sheet Pan:
   Cauliflower
   Sprinkle evenly with:
   Paprika
   Garlic Powder
   Onion Powder
   Salt and Pepper to Taste.
   Toss to Coat Even'y.
   Bake 20 Minutes.
   
   
   Arrange the Bowls:
   Kale
   Rice
   Beans
   Cauliflower
   Avocado Pesto
   Green Onions.
   
   
   Enjoy!
   Peace in the Kitchen!
   
   
   
   
   
   
   Sweet Potato and Chick Peas:
   
   
   Here's what you'll need:
   Preheat the Oven to 400 degrees.
   A Sheet Pan lined with Foil.
   
   
   Olive Oil, divided
   1 sm. Red Onion, divided
   2 sm. Sweet Potatoes, cut in Half.
   1 Bundle of Broccolini, chopped Florets only, nit the Stems.
   2 Handfuls of Kale, Stems removed and Leaves Chopped.
   Salt and Pepper to Taste.
   1 - 15 oz. Can of Chick Peas, well drained and rinsed.
   1 tsp Cumin
   1 tsp. Chili Powder (Not Chile)
   1 tsp Garlic Powder
   1/2 tsp Dried Oregano
   1/4 tsp Turmeric
   
   
   On the Sheet Pan:
   Sweet Potatoes, skin side down .
   Onion
   Drizzle with some Oil, including the Skin Side of the Potatoes.
   Bake 10 Minutes.
   
   
   Remove from the Oven.
   Toss well.
   Add:
   Broccolini (Drizzle with Oil) (Salt and Pepper to taste)
   Bake 10 Minutes.
   
   
   Remove from the Oven.
   Add Kale (Drizzle with Oil)
   Toss Everything.
   Bake 5 Minutes.
   Remove and Set Aside.
   
   
   In a Mixing Bowl:
   Chick Peas
   Cumin
   Garlic
   Chili Powder
   Oregano
   Turmeric
   Mix Well.
   Add to a Skillet on Medium Heat, stirring until Hot.
   Add 1 TBS Olive Oil, Mix Well.
   Sauté 10 Minutes, stirring frequently.
   Remove when Browned and fragrant.
   
   
   To Serve;
   Cut Potatoes into Bite Sized Pieces.
   Divide Baked Vegetables into Bowls and Top with the Chick Pea MIxture.
   
   
   Enjoy!
   Peace in the Kitchen
   
   
   
   
   
   
   Cauliflower and Hummus:
   
   
   Here's what you'll need:
   Preheat the Oven to 400 Degrees.
   A Sheet Pan lined with Foil.
   
   
   1 Small Head of Cauliflower, cut into Florets.
   1 Small Red Onion, Diced.
   2 TBS Olive Oil, Divided.
   Salt and Pepper to Taste.
   1 C Cooked Quinoa
   2 TBS Lemon Juice
   2 TBS Chopped Fresh Parsley
   1 Avocado, Diced into Bite Sized Pieces.
   Hummus, purchased.
   
   
   On a Sheet Pan;
   Cauliflower, Onion, Salt and Pepper, Spread Evenly.
   1 TBS Oil, Drizzled evenly over the Cauliflower.
   Toss Well.
   Roast 20 Minutes, tossing half way.
   
   
   In a Bowl:
   Quinoa
   Lemon Juice
   Parsley
   Remaining  TBS of Oil.
   
   
   Create the Bowls:
   Some Quinoa
   Some Cauliflower
   Some Avocado
   Some Onion
   Some Hummus
   
   
   Enjoy!
   Peace in the Kitchen!
   
   
   
   
   
   
   
   

   Lemon Basil Bowl:

   Here's what you'll need:

   Preheat the Oven to 400 degrees.

   A Sheet Pan lined with Foil.

   • 1 Sweet Potato, scrubbed and cut into Fries.
   • 2 C  Kale, chopped
   • 1 Bunch Asparagus, Trimmed and Steamed.
   • 1/4 tsp Minced Garlic
   • 1/2 tsp dried basil
   • 2 TBS Lemon Juice
   • 1/2 C Steamed Edamame
   • 1 C Cooked Quinoa
   • 
     
   • For Serving:
   • Fresh Chopped Basil Leaves
   • Crushed Red Pepper to Taste.
   • Lemon Juice
   • Artichoke Hearts
   • Bean Sprouts
   • 
     
   • LEMON TAHINI DRESSING
   • In A Mixing Bowl:

   • 1/4 cup Tahini
   • 1/4 C Water + More as needed to Thin.
   • 1/4 C Lemon Juice
   • Sea Salt and Pepper to Taste
   • Stir to combine well.
   • 
     
   • 
     

   On the Sheet Pan:

   A Single Layer of Potato Fries

   Drizzle with  1 TBS Lemon Juice and Sprinkle with Dried Basil.

   Bake 30 minutes or until Golden Brown.

   To Serve:

   In Two Serving Bowls: Divide evenly:

   Kale

   Quinoa

   Asparagus

   Sweet Potatoes

   Edamame

   Drizzle remaining TBS of Lemon Juice.

   Drizzle with Tahini Mixture.

   Top with:

   • Fresh Chopped Basil Leaves
   • Crushed Red Pepper to Taste.
   • Lemon Juice
   • Artichoke Hearts
   • Bean Sprouts

   
   

   Enjoy!

   Peace in the Kitchen!
   
   

Whistle Britches Restaurant, Chef Omar Flores

We had a new Restaurant open this week in Southlake, Texas called Whistle Britches. It's the brainchild of Chef Omar Flores. He was a finalist for the James Beard Award.

Anne and I went there this week and we were very impressed. The menu is incredible, filled with traditional Southern Dishes with a Nouveau Cuisine Twist.

Here are a few photos:

Enjoy!

Discovering New Restaurants!

Pizza Dough Salad Bowl from Ree Drummond

I saw this on an episode of The Pioneer Woman and I like the concept of the Baked Bowl. I am simply posting a link to the recipe so I can give full credit and show the Photograph.

Pizza Dough Salad Bowl Recipe | Ree Drummond | Food ...https://www.foodnetwork.com › ... › Ree Drummond

Enjoy!

Peace in the Kitchen!