Cranberry Almond Baked Oatmeal Muffins

I really like this recipe. I decided to attach a link to the recipe rather than re write it for the Blog.
This can easily be made Vegan.

http://fountainavenuekitchen.com/cranberry-almond-baked-oa…/

Enjoy!
Peace in the Kitchen!

Basic French Macarons

We recently returned from a 6 week trip to France. I was in pursuit of the latest Macarons shops and we definitely found them. It's a well known fact that Macarons are not the easiest pastry to make so most people buy them and never attempt to make them. I decided to learn how to make them. I posted the entire process on my Blog.

These are some of the Macarons that I made during the class.
It shows an example of creating your own template on parchment paper..

This is the Silicone Mold.
The circles are 1 1/2" 

Les Macarons! I took a class to learn how to make these amazing French Treats.

 I don't expect everyone to make them but I wanted to include what I consider to be a basic recipe. At the end I've included my favorite recipe for Pastry Cream. It's not a fancy French filling but your guests don't have to know that when you serve these. Once you've tried the basics, you can move on to create some incredibly decadent Macarons.

Basic French Macarons.

Here's what you'll need:
Preheat the oven to 315.
You'll also need one of two templates. You can purchase a Silicone template or make your own by drawing the circles on Parchment Paper.

1 3/4 C Confectioner's Sugar
1 1/4 C Finely Ground Almonds.
3 1/2 oz. Egg Whites

Sift together Sugar and Almonds onto a piece of Waxed Paper.
In a large mixing bowl beat Egg Whites until stiff peak.
Gently fold Sugar Mixture into the Egg Whites with a Silicone Spatula.

Pipe the batter onto a Silicone Macaron Mold or onto a  Parchment Paper Template on a Sheet Pan.
If using the Silicone Mold, place it on a Sheet Pan to bake.
Slam the Sheet pan  several times on a flat surface to release any air from the batter.
After piping the Macarons, allow them to sit at room temperature for 10 minutes.

Bake for 15 minutes.
Remove the pan to a rack to dry completely.
Sandwich two Macarons with your favorite filling.

The following is a link to my favorite, easy, simple and delicious Pastry Cream:

Pastry Cream

Enjoy!
Peace in the Kitchen!

Baked Corn in a Cast Iron Skillet

Wow, another recipe with Corn. I can never get enough of them.
I have so many on the Blog, even a post called: Corn, a collection of recipes all in one place! 20 recipes

Baked Corn

Here's what you'll need:
Preheat the oven to 400 degrees.
10" Cast Iron Skillet

In a large mixing bowl:

1 1/3 C Flour
1 C Corn Meal
3 TBS Granulated Sugar
3 TBS Brown Sugar
1 TBS Baking Powder
1 tsp Salt
1 tsp Baking Soda
Whisk well and set aside.

In a medium mixing bowl:
1 Can Creamed Corn
1 1/2 C Sour Cream
1 Egg
3 Egg Yolks
1/4 C Honey
2 TBS Buttermilk
Stir well by hand with a Wooden Spoon.
Add:
1 C Corn, fresh or (frozen, thawed)
8 TBS Butter, melted
Stir well to incorporate.

Pour the wet ingredients into the dry ingredients and Fold and mix well by hand with a Silicone Spatula.

Preheat the Skillet in the oven until hot.
Remove, add 2 TBS Crisco until melted.
Pour in the Batter.
Return to the oven and Bake 30 minutes.

Enjoy!
Peace in the Kitchen!

Chocolate Cherry Dump Cake

 I just had a request to add this to my collection of Dump Cake Recipes.

Chocolate Cherry Dump Cake

Chocolate Cherry Dump Cake

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Baking dish, 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.

2 - (21oz.) cans of Cherry Pie Filling
1 -  (15.25oz.) Box of Chocolate Cake Mix
16 TBS Butter, sliced
1 - 2.25oz. Bag of Chopped Pecans
1/8 C Granulated Sugar


Pour Cherries in the dish.
Sprinkle evenly with dry Cake Mix.
Evenly distribute Butter Slices over the Cake Mix.
Sprinkle evenly with Pecans and Sugar.
Bake 30 - 45 minutes.

Enjoy!
Peace in the Kitchen!

Pea Soup

I have an original recipe for Spring Pea Soup and it's one of my favorites. This is another great recipe.
I know there are those that don't like Peas at all.  You either love them or you hate them. So before I post this new recipe I'll repost a poem that I wrote about Peas.

Peas in the Kitchen!

Peas in the kitchen,

Peas in the pot!

Peas aren't for everyone, cold nor hot.

I happen to enjoy them, I guess I always did.

I just put them in some water in a pot that has a lid, 

I cook them 'till they're tender, like my grandma always did.

I serve them on a platter just as plain as they can be.

I melt a bit of butter then I turned around to see,

There are others at the table waiting patiently for me!

So, I offer them with pleasure, "help yourselves" if you please.

They turn around and say to me,

"No Thank You", we hate Peas!

Terry Mosher

Peace in the Kitchen! ( or Peas)!


3 TBS Olive Oil
1 small Shallot, diced
Salt and Pepper to taste. ( Sometimes I eliminate the Salt because Parmesan Cheese is very Salty)
I'll  reduce the amount of Grated Parmesan and add Salt if I don't use a Chicken Broth, which is also Salty. (see NOTE below)
1 lb. of Fresh Shelled Green Peas ( you can also use frozen Peas)
1 Quart of Water (4 C)
1 Egg
1/4 C Grated Parmesan Cheese
Freshly shaved Reggio Parmigiano Cheese for Garnish


In a Large Saucepan or our Pot on Medium Heat:
Oil, until Hot.

Add:
Onion
Season to taste with Salt and Pepper
Cook until softened.

Add:

Peas
Stir well with a wooden spoon.

Add:
Water
Cook for 1 Hour. ( cook just until it reaches a boil if you use Frozen Peas)

In a Small Mixing Bowl:
Eggs
Whisk well.

Add:
Grated Parmesan Cheese
Stir to combine well.

To the Pot:

Drizzle Egg Mixture.
Stir and Drop it with a Spoon.
The Eggs will set in strands.

At the end, I took it off the heat and used a Balloon Whisk to break up some of the large pieces of the Egg and Cheese Mixture.

Serve Hot.
Garnish each serving with Freshly shaved Reggio Parmigiana Cheese.

NOTE:
I thought I'd add some adaptations  that I made to the recipe based on what I had available and to add a bit more flavor.
I added a Large Scallion, 4 Cups of Frozen Peas, same about of Water, 2 TBS of a Vegetarian Chicken Broth Powder, so I eliminated the Salt in the recipe because the Chicken flavoring has enough Salt in it, and  I added 2 Eggs. If you can't find a Vegetarian Chicken Powder you can use Better Than Bouillon No Chicken Broth Base.

I often adapt my own recipes. You can make any recipe your own as long as you try to keep to the original recipe and only add to it based on your personal taste. I could have added some Fresh Chopped Dill at the end, just before serving.




Enjoy!
Peas in the Kitchen!

Broccoli Apple and Grape Salad

I had all of these ingredients available in my refrigerator and pantry. You can make healthy recipes with items already available in you kitchen. Recipes don't have to be complicated to be good!

Broccoli Apple and Grape Salad

4 C Broccoli Florets
2 Large Apples, your choice, cored and diced
1 C quartered seedless grapes
1/4 C Diced Red Onion
1/2 C Sunflower Seeds

Combine all ingredients together in a medium mixing bowl.

Whisk together the following ingredients for a dressing.

1/2 C Orange Juice
1 tsp Apple Cider Vinegar
Salt and Pepper to taste.


Enjoy!
Peace in the Kitchen!

Baked Poblano Chiles with a Four Cheese Soufflé Filling and other Chile recipes

We eat a lot of Chiles in Texas. I've posted several recipes using Poblano Chiles. They're one of my favorites. The Poblano is a Mild Chile Pepper originating in the state of Puebla, Mexico.
It's referred to Ancho or Chile Ancho when it's dried. The most popular recipe using them is Chile Rellenos. I've added additional recipes at the end of this one that are on the Blog.

Here's what you'll need:
Preheat the oven to 350 degrees
A Sheet Pan lined with Parchment Paper.

4 Poblano Chiles (cut in half lengthwise through the stem.
Clean out the seeds and membrane.

2/3 C Whole Milk
1/2 C Diced Onion
1/8 tsp Nutmeg
Salt and Pepper to taste
2 TBS Butter
3 TBS Flour
3/4 C Grated Parmesan Cheese
2 oz. Ricotta Cheese
2 oz. Taleggio Cheese, cut into small chunks
3 oz. Gorgonzola Cheese, cut into small chunks.
2 Eggs, separated

Place the Chiles on the Sheet Pan and Roast them for 7 minutes.

In a saucepan on medium heat:
Milk
Onion
Nutmeg
Salt and Pepper to taste.
Bring to a boil.
Remove and set aside.

In a small saucepan on medium heat:
Butter, heat until melted.
Add:
Flour
Whisk well.
Cook for a few minutes then add this to the Milk mixture.
Whisk well. It should begin to thicken.

Add all of the Cheeses:
Parmesan
Ricotta
Taleggio
Gorgonzola
Mix well with a wooden spoon.
Pour into a bowl and cover with plastic wrap. Set aside to cool for a few minutes.

In a medium bowl with an electric hand mixer:
Egg Whites
Beat to soft peak.

In another bowl:
Egg Yolks
Whisk well by hand.
Add to the Cheese sauce.
Mix well with a wooden spoon.

Gently fold in the Egg Whites by hand with a rubber spatula.
Divide the batter evenly among the Chiles.
Bake 25 minutes, until puffed and golden brown.

Enjoy!
Peace in the Kitchen!


I love this concept for making Chiles Rellenos. Traditionally they are battered and deep fried. This easy recipe sort of makes them healthier by eliminating frying.
I'm definitely a fan of the recipe and will make it often. I think it would be a great dish to take to a Pot Luck, Family Gathering or a Church Supper.
I decided to simply re post Ree Drummond's original recipe with out any changes. This one is a keeper in my recipe file.
She uses canned Chiles and I believe I will too. It was one of the appealing parts of the recipe. Recommended are Ortega Fire Roasted Whole Green Chiles or Hatch Fire Roasted Whole Green Chiles. I would buy a few cans to keep in the pantry.
You could change the type of cheese, Pepper Jack, Emmenthal, Swiss, Queso Quesadilla or even Cheddar will all work. I prefer a white cheese for this recipe.
After making this recipe, I will probably use more Chiles the next time. I'll cover the entire bottom of the pan with Chiles and the same amount for the second layer.


Lazy Chiles Rellenos / Ree Drummond

• 8 whole Roasted, Peeled, And Seeded Green Chiles
• 1-1/2 C Monterey Jack Cheese, Grated
• 5 whole Large Eggs
• 2 C Whole Milk
• Salt And Black Pepper To Taste
• 1/2 tsp Paprika
• 1/4 tsp Cayenne Pepper

Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!

Enjoy!

Peace in the Kitchen!

What a good looking finished dish

Tex - Mex Vegetarian Stuffed Poblanos:

• 4 large poblano chiles
• 1 Tbs. olive oil
• 1 large onion, diced (2 cups)
• 1 clove garlic, minced (1 tsp.)
• 2 large portobello mushrooms, coarsely grated (4 cups)
• 1 16-oz. can white hominy, rinsed and drained
• 1 14.5-oz. can diced tomatoes
• ⅓ cup  vegetable broth
• 1 Tbs. Chipotle Chiles in Adobo Sauce, diced, 1 Tbs. sauce reserved (remember that Chipotle Chiles in Adobo Sauce are very spicy, adjust the amount according to your taste)
• ¾ tsp. ground cumin
• ¼ tsp. ground coriander
• ½ cup chopped cilantro
• ¼ cup lime juice
• ¼ cup shredded Queso Quesadilla Cheese, (Monterey Jack or Pepper Jack cheese may be used if you can't get Queso Quesadilla)  Queso Quesadilla has a mild, creamy flavor. This cheese is great for melting as it does not separate into oil and solids when heated, like some cheeses do. It’s a staple in quesadillas, which are actually named after the cheese. It’s excellent for grilling or just snacking. And, of course, it’s a favorite in Mexican dishes.

1. Broil poblano chiles on a baking sheet 15 minutes, or until blackened, turning occasionally. Cool, remove skins. Cut a slit in side of each chile; remove seeds.

2. Heat oil in a Dutch oven over medium heat. Add onion and garlic, and sauté 5 minutes. Fold in mushrooms; cook 
2 minutes. Add hominy, tomatoes, broth, chipotle and reserved sauce, cumin, and coriander. Reduce heat to medium-low, and simmer 20 minutes. Remove from heat, and stir in cilantro and lime juice.

3. Preheat oven to 400°F. Prepare a 9'X13" baking dish with a Vegetable Cooking Spray.

4. Spoon 1 cup of the mushroom mixture into each poblano, and place them in the prepared baking dish. Sprinkle each chile with 
1 Tbs. cheese. Cover with foil, and bake 15 minutes.

Enjoy!

Peace in the Kitchen!



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!

During Winter I make a lot of soup. Here's a great Texas Chowder.

Green Chile and Potato Chowder

2 jalapenos
4 poblano peppers
1 TBS butter
1 onion, diced
2 cloves of garlic, minced
1/2 C chopped cilantro
2 pounds of potatoes, peeled, diced
4 C vegetarian chicken broth, chicken broth or vegetable broth
1/2 tsp cumin
1 1/2 C whole milk
1 C heavy cream
juice of 1 lime
salt and pepper to taste
Shredded Cheddar Cheese for garnish

Roast poblanos and jalapenos under a broiler for about 5 minutes on each side or until completely blackened.
Remove the jalapenos first, they will blacken sooner that the poblanos.
Place the  poblano peppers in a paper bag, or ziplock bag to steam for about 15 minutes.
Remove the stems from the jalapenos and dice them
After 15 minutes, remove the poblanos and rub the skin off.
Remove the stems and seeds dice them.

In a large pot on medium heat, melt the butter.
Add onions and saute for 10 minutes.
Add garlic for another minute.

Add to the pot:
chiles
potatoes
broth
cilantro
cumin
salt
pepper
Bring to a boil, reduce heat and simmer until the potatoes are tender.

Reserve 2 C of the soup and set aside
Puree the remaining soup until smooth
Add the reserved 2 cups to the puree

Add:
milk
heavy cream
heat until warm

Squeeze in lime juice
Stir well

Top with shredded Cheddar Cheese and serve.

Enjoy!
Peace in the Kitchen!




I love the traditional Chile Relleno recipe from Mexico. I've also publish a very similar recipe for  Lazy Chile Rellenos from Ree Drummond.
This is just another version.

Easy Chile Relleno Squares:

3 C (12 oz.) shredded Monterey Jack Cheese
2 C shredded Queso Quesadillo Cheese
2 - (4 oz.) cans of Chopped Green Chiles, well drained
2 large Eggs
2 TBS Whole Milk
1 TBS Flour

Here's what you'll need:
1 - 8" X 8" baking pan sprayed with a vegetable cooking spray.
Preheat the oven to 375 degrees.

Evenly distribute half of each of the cheese in the pan.
Evenly distribute the diced green chiles over the cheese.
Sprinkle with remaining cheeses.

In a small bowl:
Whisk the Eggs
Add:
Milk
Flour
Whisk well.
Pour over the casserole.

Bake for 30 minutes.
Allow to cool slightly.
Serve warm.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Just another favorite Tex - Mex recipe.

Tex - Mex Chiles Rellenos Casserole:

Here's what you'll need:
1 - 9"X 13" Casserole Dish sprayed with a Vegetable Cooking Spray
Preheat the oven to 350 degrees

2 (1 lb. 11oz.) cans of Whole Green Hatch Chiles. Split the Chiles in half lengthwise.
8 oz. shredded Pepper Jack Cheese
8 oz. shredded Sharp Cheddar Cheese
2 large Eggs, beaten
1 (5oz.) can of Evaporated Milk
2 TBS Flour
2 TBS Adobo Seasoning
1/2 C Heavy Cream
1- 8oz.) can Tomato Sauce

Layer the Casserole:
1/2 of the Chiles
1/2 of the Pepper Jack Cheese
1/2 of the Cheddar Cheese
Remaining Chiles

In a small bowl:
Eggs
Milk
Flour
Adobo Seasoning
Cream
Whisk well.
Pour evenly into the dish.
Bake for 25 minutes.
Cover the top with the Tomato Sauce and return to bake for an additional 15 minutes.

Remove from the oven and sprinkle with all of the remaining cheese.
Serve Hot!

Enjoy!
Peace in the Kitchen!



I love Hatch Chiles and we always have them in our freezer. We have an annual Hatch Chile Festival at one of our local Markets. During the Festival there's a Hatch Chile Recipe contest and I enter it every year. I've been a finalist several times. I usually enter a sweet recipe. I like the combination of chocolate and hatch chiles. I've also entered a few savory recipes.
This may be this year's entry. I love this Pie. We eat a lot of chiles in Texas.

Hatch Chile Pie with Cornmeal Crust:

Here's what you'' need:
Preheat the oven to 350 degrees
1 - 10" Springform Pan. It can also be made in a  10" Cast Iron Skillet.
Aluminum Foil
Dried Beans or Pie Weights

Crust ingredients:

1 1/3 C Cornmeal
2/3 C Flour
1/2 tsp Salt
1/2 C Crisco Shortening
1/4 C Cold Water

Filling ingredients:

1 1/2 C Heavy Cream
1 1/2 C Whole Milk
4 Complete Eggs, beaten
3 Egg Yolks, beaten
1/4 tsp Salt
1/8 tsp tsp Pepper
1/8 tsp Nutmeg

1 C  shredded Queso Quesadilla Cheese
4 Fresh Hatch Chiles, not roasted. Seeded, deveined, cut them in half and julienne into 1/4" strips.

Crust preparation:

In a large mixing bowl:
Cornmeal
Flour
Salt
Whisk well.
Cut in the Crisco with a pastry knife.
Add Cold Water and blend well until a dough forms.

Wrap it in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface:
Roll out the dough into a circle big enough to fit the bottom and sides of the pan.
Pressing it gently to fit.
Trim off the excess dough on the top with a rolling pin rolled across the top of the pan.
Cut a piece of Aluminum Foil to fit the bottom of the pan and cover the dough.
Weight it down with Dried Beans or Pie Weights.
Bake 15 - 20 minutes.
Remove weights and foil.
Continue baking for an additional 15 - 20 minutes until golden brown.

Remove the pan, set aside and leave the oven on.

Filling preparation:

In a large mixing bowl:
Heavy Cream
Milk
Whole Eggs
Egg Yolks
Whisk well.
Add:
Salt
Pepper
Nutmeg

Evenly sprinkle the cheese on the bottom of the pie shell.
Arrange the Julienned strips of Chiles over the Cheese.
Pour the filling into the pan.
Bake for 40 minutes, until the custard sets.
Remove to a rack and cool completely, for at least an hour.
Release the sides of the Springform pan.
Transfer the Pie to a serving platter and slice to serve.

Enjoy!
Peace in the Kitchen!