If you love to cook, you most likely have recipes you have cut out from magazines. I have a binder that I place these little jewels in so I can find them. Keeping all my recipes on a file in my computer just isn't me. I am a sensory type person, I like to feel the book in my hand. I do have a computer file for recipes I find on the Internet although it's almost enough to put a cook into sensory overload!
Feeding those I love delicious and healthy foods make me feel successful. Southern food has gotten such a bad rap for being deep fried and full of calories. Cooked correctly it can be a very healthy diet. I know the term Healthy Southern...may make you laugh! My challenge is to prove that Southern style cooking is healthy, delicious & easy to cook.
I am working on a cookbook and would love to hear from others on what they think is Southern style cooking. If you are from the South you know we are a melting pot of so many different cultures. Our table is blessed with Mexican, Creole, German & many more home style foods. We all come back to the table for the food that feeds our souls.
"Food feeds your body...Southern food sustains your soul!"
Showing posts with label texas cooking. Show all posts
Showing posts with label texas cooking. Show all posts
Sunday, February 5, 2012
Friday, November 4, 2011
Grandma & the Texas Sheet Cake recipe
My Grandma was such a unique person, she was a pioneer in so many ways! She married my Grandfather in 1929, he was literally a "one arm house painter."
Grandpa lost his left arm when he was 19 from a misfiring shotgun. He was hunting on horseback and was in the woods alone. After the injury he passed out on his horse & the horse took him back home. He always laughed and told me" I survived WWI and blew my own arm off!" He was so funny, loved life & never let his lack of a left arm slow him down.
They lived in rural Central Texas on a farm, raised cattle & cotton. Grandpa was the county Tax Assessor & House Painter. Grandma was a preacher! What a combination...
Grandma was such a serious soul. It was hard to get her to laugh, she was so intense about everything. She loved her family incredibly and wanted to help everyone around her. She was going to being a school teacher but felt that God wanted her to be a preacher.
She would have made a good teacher but I would have felt so sorry for those students! Grandma was a strict disciplinarian to say the least. So God knew what he was doing when he lead her down the path to preaching. Although it wasn't common in those days for a lady to preach, no one ever called Grandma ordinary!
During the 1940's they pastored a church in Beat Five, Texas. She would always tell me "I left all the dealings to the men, I just preached & prayed!" And a great preacher she was!! She could make me shake in my shoes when she preached, mostly because I was afraid she would use me for an example in her sermons.
She taught me so much about being my best, but mostly she gave me unconditional love. She taught me to cook & show hospitality to everyone who entered my home. My love of cooking & feeding others comes from years of watching my grandmothers lovingly prepare food for their families.
Grandma was a stickler on the rules. I tend to see most things as black & white, I'm sure that came from her too! I appreciate this heritage more than I can say. She shaped me into the strong woman I am today.
Thinking about the holidays always reminds me of those who are no longer with us, but when we cook their recipes they live on in our minds. My grandma always made a Texas Sheet Cake. She was so funny, she would put pecan halves on top so there would be 20 pieces with a pecan half on each one. We all expected that cake, and as you can see in the picture, even after she was well up in age she still felt like she had to make it. She said it just wasn't a holiday dinner if she didn't!
Holiday cooking is a heritage to pass on to our children & grandchildren. Start traditions with your families now & one day they will just have to have that "Texas Sheet Cake" memory of you for the holiday's.
I am happy to share this recipe with you, it's a common one but Grandma's was just a little better! Think that may be a childlike belief...but hey it's the most wonderful time of the year.
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| Grandma wouldn't use store bought pecans, they had to come from a friends tree & she had to shell them herself...wonder where I get the set in my ways behavior? |
Texas Sheet Cake
CAKE
1 stick margarine
1/2 c. shortening ( these two can be replaced with 2 sticks of butter)
1 cup water
4 tablespoons cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 tsp salt
2 eggs
1/2 c. buttermilk
1 teaspoon vanilla
ICING
1/2 cup butter or margarine
4 tablespoons cocoa powder
1 lb ( 2 cups) powdered sugar
6 tablespoons milk
1 cup chopped pecans
1 teaspoon vanilla
Directions
Preheat oven to 350 degrees. For the cake, combine the butter, water and cocoa in a saucepan and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and salt. Add the butter mixture all at once, and stir to blend. Whisk eggs and buttermilk together, add to the batter and mix well. Pour the batter into a 9x13 pan and bake for 20 minutes.
Just before the cake is done, make the icing: Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the powdered sugar and vanilla, mix well. Add the icing to the cake while it is still warm & pours easily then add the pecans. Grandma used halves, but I used chopped sometimes, hope she doesn't know!
Tuesday, October 4, 2011
Zemog's Cocina Mexicana, Omaha's Taste of Texas!
For those of you who connect life to family, friends & food will understand this blog post. For those of you who don't, well your probably not reading my blog to start with!
My husband & I went last Saturday to Zemog's Cocina Mexicana in Omaha Nebraska. We had seen this eatery several times, but never stopped. So far we had not found the style of Mexican food in the Midwest that we longed for. Our search is over!
Our servers name was Justin, he greeted us at the table with a big smile and basket of freshly made corn tortilla chips. The salsa that came with them was very mild but had great flavor. I looked at my husband and said "I'm feeling very hopeful about this meal, it smells right in here!"
Now if your from Texas or just know good Tex-Mex food, the cafe should smell like masa & spices when you walk in the door. If the wonderful scent of ground corn or chili peppers doesn't hit your olfactory receptor (nose) quickly, then the food may not be real Tex-Mex. The first thing my husband said after we sat down was "It smells like Morales cafe in here" This was just an incredible seal of approval before the meal even came.
It's like the smell of a Thanksgiving dinner cooking in the oven, the smell is the beginning of the meal. It is said we eat with our eyes first, but I think we should rethink that & say we eat with our smeller first. When my mom cooked cabbage...I didn't get a warm fuzzy feeling about dinner!
After talking to our server Justin, I found out he just arrived from Austin, Texas. Now for those of you who know food, you know it's the mecca of Tex-Mex restaurants. Of course San Antonio would argue with that, but so would all the towns in Texas! Zemogs is owned by Justin's dad so my day was getting better by the minute.
When the plates were placed on the table, I knew things were going to taste like they smelled. We ordered combination plates. We tried the chicken enchilada with Verde sauce, puffy beef taco, pork tamale, cheese enchilada & beef enchilada smothered in red chili gravy.
The Verde sauce on the chicken enchilada was incredible. It was freshly made with mild green peppers & spices. This may not be the enchilada sauce you want to start with, but it's great.
The red chili gravy on the cheese & beef enchiladas was a traditional sauce that couldn't have been any better. Knowing the work that goes into that simple sauce or gravy as it's known, shows the pride that this restaurant takes in the quality of the food they serve.
Puffy tacos are so Central Texas! Being from East Texas I had never had one, so when I saw those on the menu, I had to try one. They are crispy but soft too, don't crumble like a fried corn tortilla but are all warm & delicious.
Tamales...there are many different type, but these at Zemog's were the type that said welcome home to me! Zemog's are made in the traditional way to make a firmer tamale. These were served with a delicious pork filling. Tex-Mex can have beef or chicken fillings also but I prefer the pork & the old style myself. These were delicious & I would go back just to buy these for a take-out dinner.
I can say that you will not be disappointed in this restaurant if you love Tex-Mex. If your not sure, they have great choices like salads & burritos that are more Midwest-Mex. Nothing is too spicy, of course I am a Texan & like the heat. Justin, our server, brought us the hot salsa also & it was great.
I recommend anyone in Omaha trying Zemog's Cocina Mexicana. Be open to the fact that Tex-Mex isn't the only style Mexican food they have on the menu. The cafe was spotless & pleasantly decorated with fun table tops to enjoy. The "ginormous" sizing of the food isn't a joke! You get so much that I took enough home for lunch the next day. The atmosphere is casual, laid back & so very friendly. It's a little bit of Tex-Mex on the corner of 108th & Q St in Omaha Nebraska.
Take out available!
Monday, September 12, 2011
Grilled Chicken & Spinach Roulade with Williamson Bro's Honey BBQ Sauce
Contrary to popular belief we Southerners really do know how to cook things with style, even on the grill. The days of backyard cooks only producing meats that are so tough you could let the dog use them for a chew toy are over! We cook with style & class now...even if we do hang out at Bass Pro shop or Cabela's discussing the best wood pellets or wood for smoking. Also never think it's just the men doing this, we ladies are a force to be reckoned with!
To continue my review of Willamson Bros. Bar-B-Q sauces I created a new recipe to showcase their Honey BBQ sauce. After opening it & tasting it ...my cook's mind went into high gear. I like this one because as a whole, it's incredible, but the honey taste is so smooth on the tongue. It has a gentle mustard flavor, very mild but it blends so well with the honey. I taste the chili powder, garlic & spices but nothing is overwhelming to the palate.
After tasting the sauce I choose to make a chicken thigh stuffed with spinach & smokey provolone cheese. I marinated my boneless, skinless chicken thighs in pecan liquid smoke & seasoned them well with New Southern Pantry's Rustic Chef Seasoning.
I let my meats marinate overnight usually, but if you don't have that long, an hour or so will work. Remove them from the fridge about 15 minutes before you get ready to roll them. Never put meat straight from the cold of the refrigerator on the grill. it will greatly change the cook time & make your food either under or over cooked. Neither is a good option!
Roll the chicken thighs with a stick of cheese & about 2 tablespoons of chopped spinach inside. Wrap a piece of bacon around the outside and secure with a wooden toothpick.
I cooked these on a direct medium high heat on my Weber gas grill. I cooked them about 4-5 minutes on each side then tested for temperature.They should cook to an internal temp of 180 degrees. Invest in a good stick style thermometer if you don't have one. You will need to check the temperature at least once, but probably twice. All grills cook different depending on type & also on the thickness of the thigh.
Before placing my roulades on the grill I brushed the top side with Williamson Bro's Honey Bar-B-Q sauce. I didn't brush the bottom to prevent the initial side from sticking to the grill due to the sauce. I also brushed the bacon that is wrapped around the chicken thigh with BBQ sauce to caramelize it.
To continue my review of Willamson Bros. Bar-B-Q sauces I created a new recipe to showcase their Honey BBQ sauce. After opening it & tasting it ...my cook's mind went into high gear. I like this one because as a whole, it's incredible, but the honey taste is so smooth on the tongue. It has a gentle mustard flavor, very mild but it blends so well with the honey. I taste the chili powder, garlic & spices but nothing is overwhelming to the palate.
I let my meats marinate overnight usually, but if you don't have that long, an hour or so will work. Remove them from the fridge about 15 minutes before you get ready to roll them. Never put meat straight from the cold of the refrigerator on the grill. it will greatly change the cook time & make your food either under or over cooked. Neither is a good option!
Roll the chicken thighs with a stick of cheese & about 2 tablespoons of chopped spinach inside. Wrap a piece of bacon around the outside and secure with a wooden toothpick.
I cooked these on a direct medium high heat on my Weber gas grill. I cooked them about 4-5 minutes on each side then tested for temperature.They should cook to an internal temp of 180 degrees. Invest in a good stick style thermometer if you don't have one. You will need to check the temperature at least once, but probably twice. All grills cook different depending on type & also on the thickness of the thigh.
Before placing my roulades on the grill I brushed the top side with Williamson Bro's Honey Bar-B-Q sauce. I didn't brush the bottom to prevent the initial side from sticking to the grill due to the sauce. I also brushed the bacon that is wrapped around the chicken thigh with BBQ sauce to caramelize it.
After cooking for about 4 minutes I turned the chicken over & brushed the top with sauce. You need to continue to baste the roulade while cooking to keep it moist. Chicken is so easy to dry out on the grill at this heat so don't hold back on the sauce!
These made a delicious dish out of simple chicken thighs, spinach, cheese, & bacon. So easy & so elegant looking when plated
And when you add the delicious Williamson Bros Honey BBQ sauce, it's an elegant dinner to serve for any occasion! I like to heat the BBQ sauce to serve on the table also if someone wants to add more. There is just nothing worse on warm chicken than cold sauce!
Slicing into this Chicken Roulade shows the melting cheese & the spinach. You can use any type of hard cheese in this dish. I think a cheddar with grilled red onions would be delicious. That's the fun of cooking, no rules...just try it!
Visit Willamson Bros Bar-B-Q to order this great sauce. You won't be disappointed if you like real Southern BBQ with full flavored sauces.
For the New Southern Pantry Rustic Chef Seasoning we used to marinate the chicken, visit our website.
Tuesday, August 16, 2011
Southern Comfort Foods
Southerners love comfort food...wait what am I saying, we eat food for comfort! How do we define comfort food? For most of us, it's what we grew up eating. These are the dishes our Grandmothers & Mothers made everyday or maybe just on special occasions. Regardless of where you are from, you have your own definition of comfort foods.
Just saying "comfort foods" makes my mouth water for mashed potatoes & gravy, fresh green beans & new potatoes or chicken & dumplings. My Southern grandmothers were such great cooks, they put love into everything they cooked & that's the secret to comfort foods.
Last week I found two new side dishes that have joined the ranks of our families comfort foods. I reviewed "If You Can't Stand The Heat" by Robert Medina several weeks ago. The BBQ Shrimp were beyond delicious! If you feel the need to salivate over a computer image, read my blog post about these little treasures.
Last week I tried Green Beans with Fried Sage & Cheese Grits from "If You Can't Stand The Heat".
The green beans are an easy recipe but they definetly need to be fresh if available. Green beans, bacon,butter, & more great ingredients make these delicious for sure! I had never fried fresh sage, so I may have gotten it a little overdone..notice I don't say I burned it! Regardless it was still good & had great sage taste. This recipe called for applewood bacon, this is a key ingredient. The bacon added so much flavor & the applewood was really great. Don't just use a plain bacon if you want to experience the beans at their best! It is defiantly a go to side dish for lots of meats. We had it with BBQ Chicken & Blue Cheese & Chive Smashers.
Blue Cheese & Chive Red Potato Smashers
8-10 medium sized red skinned potatoes
4 oz. blue cheese, crumbled
2 tsp. dried chives or 2 T fresh chives, depending on what’s available
½ cup half & half
1 T butter
¼ tsp. salt (blue cheese is very salty, so taste & add more if needed)
½ tsp. fresh ground black pepper (can be omitted)
Wash potatoes & place in a pot, I prefer the rustic look of leaving the skins on but you can peel if you want to. Add cold water to cover the potatoes well, add the chives now to the water Place pot on stove at high heat & bring to a boil. Boil until potatoes are fork tender, about 10-15 minutes. Check often because all potatoes are different depending on type & freshness.
To serve you can sprinkle some fresh green onions & cracked black pepper on top!
I must admit only a few years ago I learned to eat grits. My mom never cooked grits because her mom didn't. My dad's mom did but they were simple grits that I will admit I never acquired a taste for. Granny always added blackstrap molasses & butter to grits. Blackstrap molasses is an acquired taste & not one that a child is happy to experience. If we complained of feeling sick because we didn't want to do something, she would reach for the blackstrap...we recovered very quickly from our ailments!
As an adult I love molasses, blackstrap is hard to find but I buy all they have when I do find it! Granny would be so proud to know I not only enjoy it ,but according to her I should be the healthiest person on the planet!
Robert Medina's Cheese Grits from "If You Can't Stand The Heat" are why Southerners love grits!
They are decadent, full of whipping cream, butter & cheese. I didn't have whipping cream on hand so I used fat-free half & half. I will say that if using the whipping cream makes it better then I couldn't stand it. The recipe calls for sharp white cheddar cheese, I used chipotle cheddar in my grits. They were delicious, creamy & full of spicy flavor. That's what Southern cooking is...making substitutes when you don't have something in the fridge or cabinet. I am now a grit lover thanks to Bob! Now when I have to go to the gym an extra day a week I will remember it's all worth it for the grits!
Just saying "comfort foods" makes my mouth water for mashed potatoes & gravy, fresh green beans & new potatoes or chicken & dumplings. My Southern grandmothers were such great cooks, they put love into everything they cooked & that's the secret to comfort foods.
Last week I found two new side dishes that have joined the ranks of our families comfort foods. I reviewed "If You Can't Stand The Heat" by Robert Medina several weeks ago. The BBQ Shrimp were beyond delicious! If you feel the need to salivate over a computer image, read my blog post about these little treasures.
The green beans are an easy recipe but they definetly need to be fresh if available. Green beans, bacon,butter, & more great ingredients make these delicious for sure! I had never fried fresh sage, so I may have gotten it a little overdone..notice I don't say I burned it! Regardless it was still good & had great sage taste. This recipe called for applewood bacon, this is a key ingredient. The bacon added so much flavor & the applewood was really great. Don't just use a plain bacon if you want to experience the beans at their best! It is defiantly a go to side dish for lots of meats. We had it with BBQ Chicken & Blue Cheese & Chive Smashers.
Blue Cheese & Chive Red Potato Smashers
Serves 4
Serving size : 1 cup8-10 medium sized red skinned potatoes
4 oz. blue cheese, crumbled
2 tsp. dried chives or 2 T fresh chives, depending on what’s available
½ cup half & half
1 T butter
¼ tsp. salt (blue cheese is very salty, so taste & add more if needed)
½ tsp. fresh ground black pepper (can be omitted)
When the potatoes are fork tender, drain them well in a colander. I always put the drained potatoes back into the pot I cooked them in, it’s still warm & that helps keep your potatoes warm until you are ready to serve. Just be sure the pot has no water left in it, it needs to be dry, don’t wash it out though!
Add the cheese & milk mixture to the hot potatoes. I prefer a hand masher for these, but an electric mixer would work okay, just don’t want to over mash or they become creamed potatoes. Mash until well mixed with the milk mixture. Taste & add salt & pepper to your taste. To serve you can sprinkle some fresh green onions & cracked black pepper on top!
I must admit only a few years ago I learned to eat grits. My mom never cooked grits because her mom didn't. My dad's mom did but they were simple grits that I will admit I never acquired a taste for. Granny always added blackstrap molasses & butter to grits. Blackstrap molasses is an acquired taste & not one that a child is happy to experience. If we complained of feeling sick because we didn't want to do something, she would reach for the blackstrap...we recovered very quickly from our ailments!
This may look like chocolate but it's bittersweet blackstrap molasses!
http://en.wikipedia.org/wiki/MolassesAs an adult I love molasses, blackstrap is hard to find but I buy all they have when I do find it! Granny would be so proud to know I not only enjoy it ,but according to her I should be the healthiest person on the planet!
Robert Medina's Cheese Grits from "If You Can't Stand The Heat" are why Southerners love grits!
They are decadent, full of whipping cream, butter & cheese. I didn't have whipping cream on hand so I used fat-free half & half. I will say that if using the whipping cream makes it better then I couldn't stand it. The recipe calls for sharp white cheddar cheese, I used chipotle cheddar in my grits. They were delicious, creamy & full of spicy flavor. That's what Southern cooking is...making substitutes when you don't have something in the fridge or cabinet. I am now a grit lover thanks to Bob! Now when I have to go to the gym an extra day a week I will remember it's all worth it for the grits!
Tuesday, July 12, 2011
Spicy Cole Slaw with Candied Jalapenos
I love cole slaw. It's so easy now that they do all the shredding for you. I know fresh chopped cabbage is better & I should tell you to use that, but sometimes we need things that are really quick & easy!
Cole slaw is one of those salads that can take on many different flavors. One of our favorites would be Spicy Cole Slaw with Candied Jalapenos. It's great with BBQ, burgers or anything off the grill.
Spicy Cole Slaw
1 package of precut slaw mix
2 tablespoons of Franks Sweet Red Chili
1/2 cup pineapple tidbits, drained well
reserve 1 tablespoon of the pineapple juice
2 tablespoons of chopped candied jalapenos (recipe below)
1 tablespoon finely chopped red onion
Mix the Frank's Sweet Red Chili sauce & 1 tablespoon of the pineapple juice.
Add this to the slaw, then add all other ingredients.
Toss well to coat.
Will still look a little dry, but the cabbage will release moisture as it sits, so don't add more wet ingredients.
When you are ready to serve, if it looks to dry add a little more of the Franks before serving.
Place in fridge & let chill for at least 30 minutes before serving for the full flavor to develop.
Candied Jalapeno Peppers
4 large jalapeno peppers, washed well
1/2 cup sugar
1/2 cup water
1/8 tsp of kosher salt
Wash jalapenos & cut into rings. You can remove the seeds if you would like less heat. I enjoy the heat & left them in.
In large skillet mix water & sugar, add the salt. Bring to a low boil, mixing well.
Reduce heat to medium-high heat & add jalapenos.
Stir to coat peppers with sugar mixture, cook for 3 minutes.
Remove & let cool the peppers cool.
After they are cooled, bring sugar mixture back to medium-high heat & cook again for 3 minutes. Remove & cool.
Can be stored in fridge until ready to use in recipes. Use within a week for food safety sake!
Cole slaw is one of those salads that can take on many different flavors. One of our favorites would be Spicy Cole Slaw with Candied Jalapenos. It's great with BBQ, burgers or anything off the grill.
Spicy Cole Slaw
1 package of precut slaw mix
2 tablespoons of Franks Sweet Red Chili
1/2 cup pineapple tidbits, drained well
reserve 1 tablespoon of the pineapple juice
2 tablespoons of chopped candied jalapenos (recipe below)
1 tablespoon finely chopped red onion
Mix the Frank's Sweet Red Chili sauce & 1 tablespoon of the pineapple juice.
Add this to the slaw, then add all other ingredients.
Toss well to coat.
Will still look a little dry, but the cabbage will release moisture as it sits, so don't add more wet ingredients.
When you are ready to serve, if it looks to dry add a little more of the Franks before serving.
Place in fridge & let chill for at least 30 minutes before serving for the full flavor to develop.
Candied Jalapeno Peppers
4 large jalapeno peppers, washed well
1/2 cup sugar
1/2 cup water
1/8 tsp of kosher salt
Wash jalapenos & cut into rings. You can remove the seeds if you would like less heat. I enjoy the heat & left them in.
In large skillet mix water & sugar, add the salt. Bring to a low boil, mixing well.
Reduce heat to medium-high heat & add jalapenos.
Stir to coat peppers with sugar mixture, cook for 3 minutes.
Remove & let cool the peppers cool.
After they are cooled, bring sugar mixture back to medium-high heat & cook again for 3 minutes. Remove & cool.
Can be stored in fridge until ready to use in recipes. Use within a week for food safety sake!
Friday, June 24, 2011
Mesquite Charred Corn & Poblano Salsa
This recipe is for a cold salsa made with mesquite smoked fresh corn, poblano peppers, garlic, fire roasted tomatoes, cilantro & spices. I added chipotle in adobo sauce for ours, we like it a little kicked up!
This recipe requires the following ingredients:
- 4 ears of fresh corn
- 2 large poblano peppers
- canola or olive oil
- 1 pod of garlic
- 2 Tsp mesquite liquid smoke
- 2 Tablespoons chopped cilantro
- 1/2 cup chopped red onion
- 1 15oz can chopped fire roasted tomatoes, or fresh if you have them
- 3 chipotle peppers in adobo sauce (leave out if you don't like the heat!)
- 1 tsp Texas Chili Blend, or your favorite chili powder
- 1 lime, juiced
- 1 cup mesquite wood chips
- salt to taste
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Mesquite Charred Corn & Poblano Salsa
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Wednesday, June 22, 2011
Shrimp Boats have arrived in Nebraska...
Okay...so the shrimp came by UPS air, but that didn't sound as exciting as Shrimp Boats arriving in Nebraska. Although if you would have seen me waiting by the door for the UPS truck this morning,you would have thought I had won the Publishers Clearing House Sweepstakes!
When the man in brown walked up to the door with that white cooler my heart started to beat faster. Those of you from the South that are displaced elsewhere get it; those of you from everywhere else may be confused.
Southerners love their food & connect it to most everything else in their lives. We don't eat to live, we live to eat. Now that doesn't mean we can't wait to get up & eat that bowl of oatmeal. I've never stood by the fridge waiting for a head of lettuce to make it's appearance! Now if that lettuce is going on a grilled burger with guacamole & smokey chipotles...we might get a little more excited.
I was lucky enough to live on the Gulf coast of Texas for a few years & learned to eat lots of kinds of seafood. My favorite thing in the world was going to the shrimp boats to buy my shrimp fresh. There is nothing in the world like the taste of fresh Gulf shrimp!
When I received this gift of home today, it almost brought tears to my eyes just looking at the outside of the cooler. Sexton's Fresh Shrimp Destin, Florida is sitting on my kitchen table & I know the best shrimp in the world is only some packing tape away!
These shrimp are huge! Shrimp are classified by number of shrimp per pound. The shrimp you get at the chain (think Red..) seafood restaurants are about 26-30 count at the best. That means there are 26 to 30 shrimp in a pound. Boiled or cocktail shrimp are usually 41-50 count. This website has lots of great information on shrimp, check it out
http://whatscookingamerica.net/ShrimpTips.htm
The shrimp resting in my fridge are 10 count. The extra blessing is they are head on!
Yes, we want the heads when we boil or saute shell-on shrimp, just not when we fry a shrimp. If you have heads on shrimp & want to fry them, save the heads & shells for making shrimp stock or gumbo. The head has lots of flavor & fat that will just blow you away when used in stock.
I am making "Barbeque Shrimp" tonight from the cookbook "If You Can't Stand The Heat" by Robert Medina. I'll let you know tomorrow if I survived without going into a shrimp coma. If you have eaten BBQ shrimp, you know there is no grill involved. It takes a bath in butter & oil with other goodies thrown in. The sauce is just begging to be dipped. The crusty french bread is patiently waiting for it's swim!!!!
When the man in brown walked up to the door with that white cooler my heart started to beat faster. Those of you from the South that are displaced elsewhere get it; those of you from everywhere else may be confused.
Southerners love their food & connect it to most everything else in their lives. We don't eat to live, we live to eat. Now that doesn't mean we can't wait to get up & eat that bowl of oatmeal. I've never stood by the fridge waiting for a head of lettuce to make it's appearance! Now if that lettuce is going on a grilled burger with guacamole & smokey chipotles...we might get a little more excited.
I was lucky enough to live on the Gulf coast of Texas for a few years & learned to eat lots of kinds of seafood. My favorite thing in the world was going to the shrimp boats to buy my shrimp fresh. There is nothing in the world like the taste of fresh Gulf shrimp!
When I received this gift of home today, it almost brought tears to my eyes just looking at the outside of the cooler. Sexton's Fresh Shrimp Destin, Florida is sitting on my kitchen table & I know the best shrimp in the world is only some packing tape away!
These shrimp are huge! Shrimp are classified by number of shrimp per pound. The shrimp you get at the chain (think Red..) seafood restaurants are about 26-30 count at the best. That means there are 26 to 30 shrimp in a pound. Boiled or cocktail shrimp are usually 41-50 count. This website has lots of great information on shrimp, check it out
http://whatscookingamerica.net/ShrimpTips.htm
The shrimp resting in my fridge are 10 count. The extra blessing is they are head on!
Yes, we want the heads when we boil or saute shell-on shrimp, just not when we fry a shrimp. If you have heads on shrimp & want to fry them, save the heads & shells for making shrimp stock or gumbo. The head has lots of flavor & fat that will just blow you away when used in stock.
I am making "Barbeque Shrimp" tonight from the cookbook "If You Can't Stand The Heat" by Robert Medina. I'll let you know tomorrow if I survived without going into a shrimp coma. If you have eaten BBQ shrimp, you know there is no grill involved. It takes a bath in butter & oil with other goodies thrown in. The sauce is just begging to be dipped. The crusty french bread is patiently waiting for it's swim!!!!
Tuesday, February 15, 2011
Spicey Mama's Texas Chili
Years ago after leaving Texas I began the journey of creating chili perfection. When you live in the Chili capital of the world, you just assume that all chili is Texas style. In my mind's eye I see a steaming bowl of deep red, full flavored and spicy chili. Real Texas chili would not have beans or be any color other than a deeply robust red.
I have learned that people call lots of things chili and they all taste good. I will say I have had some great soups & stews that are made with the same spices but they aren't chili! I thought I had found the ultimate Texas chili at a chain restaurant that bears the Texas name...but after dipping my spoon in with excitement... I pulled out a bean! I will admit I do still order chili there because everything else is perfect and worth over looking the innocent bean.
This is my recipe for Texas Red Chili, if you add beans, please don't tell me! I might have to send out a Chili Intervention team to your house.
Spicey Mama’s Texas Red Chili
2 lbs of ground beef or turkey
1 large onion, chopped
1 small jalapeño, chopped
1 Anaheim pepper, chopped
1 Poblano pepper, chopped
1 T. cilantro, chopped
3 cloves of garlic, finely minced
1 tsp. Canola oil
1 large can (28oz.) crushed tomatoes
1 can (14.5oz.) tomato sauce, add a 2nd can if you like thinner chili
½ package Spicey Mama’s Texas Chili Seasoning or your favorite chili mix
Salt to taste
May use 1/2 of each pepper for a milder chili. When you cook or roast peppers they loose some of their heat. I like to roast mine in the oven before using, this gives a great deep flavorful taste to your chili.
Chop onions, peppers, cilantro & garlic
Heat oil in large heavy dutch oven over med-high heat.
Cook onions and peppers in oil for about 2 minutes, then add the garlic and cilantro and cook for about a minute stirring well to prevent garlic from over cooking.
Add meat to the pepper/onion mix and sprinkle the Spicey Mama’s over the meat.Continue to stir gently while meat is browning.
Add the crushed tomatoes and tomato sauce to meat/pepper mix and stir gently to prevent breaking up the meat to finely.
Taste and add salt or more seasoning. Will get spicier as it cooks but you can adjust the needed heat with more of the seasoning mix. If your using the Spicey Mama's Chili Seasoning from our website you may need to add salt, but if you use a grocery store product be sure & taste it before adding more.
Cook on low heat for about an hour, and then simmer very low until ready to serve.
Serve it in bowls with shredded sharp cheddar cheese, minced red onions and if you like them..add a few pickled jalapeños to the top!
Serves 4-6
Just double everything if you double the meat!
Visit my website @ http://www.newsouthernpantry.com if you would like to use the Spicey Mama's Texas Chili Seasoning in this recipe.
Spicey Mama's has no salt or sugar and it is free of gluten, MSG & preservatives. We use no fillers or artificial products in our all natural products.
I have learned that people call lots of things chili and they all taste good. I will say I have had some great soups & stews that are made with the same spices but they aren't chili! I thought I had found the ultimate Texas chili at a chain restaurant that bears the Texas name...but after dipping my spoon in with excitement... I pulled out a bean! I will admit I do still order chili there because everything else is perfect and worth over looking the innocent bean.
This is my recipe for Texas Red Chili, if you add beans, please don't tell me! I might have to send out a Chili Intervention team to your house.
Spicey Mama’s Texas Red Chili
2 lbs of ground beef or turkey
1 large onion, chopped
1 small jalapeño, chopped
1 Anaheim pepper, chopped
1 Poblano pepper, chopped
1 T. cilantro, chopped
3 cloves of garlic, finely minced
1 tsp. Canola oil
1 large can (28oz.) crushed tomatoes
1 can (14.5oz.) tomato sauce, add a 2nd can if you like thinner chili
½ package Spicey Mama’s Texas Chili Seasoning or your favorite chili mix
Salt to taste
May use 1/2 of each pepper for a milder chili. When you cook or roast peppers they loose some of their heat. I like to roast mine in the oven before using, this gives a great deep flavorful taste to your chili.
Chop onions, peppers, cilantro & garlic
Heat oil in large heavy dutch oven over med-high heat.
Cook onions and peppers in oil for about 2 minutes, then add the garlic and cilantro and cook for about a minute stirring well to prevent garlic from over cooking.
Add meat to the pepper/onion mix and sprinkle the Spicey Mama’s over the meat.Continue to stir gently while meat is browning.
Add the crushed tomatoes and tomato sauce to meat/pepper mix and stir gently to prevent breaking up the meat to finely.
Taste and add salt or more seasoning. Will get spicier as it cooks but you can adjust the needed heat with more of the seasoning mix. If your using the Spicey Mama's Chili Seasoning from our website you may need to add salt, but if you use a grocery store product be sure & taste it before adding more.
Cook on low heat for about an hour, and then simmer very low until ready to serve.
Serve it in bowls with shredded sharp cheddar cheese, minced red onions and if you like them..add a few pickled jalapeños to the top!
Serves 4-6
Just double everything if you double the meat!
Visit my website @ http://www.newsouthernpantry.com if you would like to use the Spicey Mama's Texas Chili Seasoning in this recipe.
Spicey Mama's has no salt or sugar and it is free of gluten, MSG & preservatives. We use no fillers or artificial products in our all natural products.
Monday, February 7, 2011
Confessions of a Cast Iron Skillet Hoarder
Cast Iron skillets and cookware hold a fascination for me that at times is bordering on obsession. If I see a rusty old iron skillet at a garage sale I feel sad that someone is tossing it out. Do they not know what they are throwing away? We were at an estate sale once and all of the china, costume jewelry and linens were hugely overpriced. As I was walking through the sale I noticed a cardboard box under the table. Being the person I am, I had to see what was in that box. When I pulled away some old plastic bowls, I saw something black, greasy & rusty. My heart started to race because I knew this box contained a treasure that no one else cared about. I unearthed two iron skillets that had letters on the bottom and I could see a G, an I and a D. Being an iron skillet nut I knew these were Griswold skillets and from the look they were old. I ask the person running the sale how much she wanted for the skillets....she said "oh, I'll take a buck a piece for those old things" I had to turn around to keep my feelings to myself.
When I look at these skillets I always imagine the person who owned them. I see them cooking for a houseful of kids or maybe using them in a cafe. Maybe a chuck-wagon cook used them on the wagon trains crossing the plains. Maybe some young bride that knew no better gave them away for a new shiny aluminum skillet cause it was all the rage! I have been lucky enough in my life to have been taught to cook with iron skillets. And now I have inherited most of those from our grandmothers and great-grandmothers. I don't have to create fantasy meals in my mind of what these black jewels held, I experienced it first hand.
When our son was young he was in Cub Scouts and we continued our love of iron cooking with the Dutch Oven. There is something about building a fire outside and cooking a cobbler in an iron pot. It's not a fancy pastry but there is nothing like it in the world. Little boys are fascinated with cooking outside and that worked out fine for myself and my husband because we are too!
Many people don't want iron skillets or cookware because they are afraid that the food will stick, that they are hard to clean and that it will affect the taste of the food. I agree there are special ways to care for cast iron but once it's "seasoned" it's just the best thing in the world.
Highly acidic food such as tomatoes will cook darker, but if you cook them on lower heat they will be fine. I can scramble eggs that are light and fluffy in my skillets because they are treated and seasoned well. The longer you use an iron skillet the better it cooks. This is my treasured corn stick pan that belonged to my husbands grandmother. I just baked cornbread sticks, removed them and washed with it in warm soapy water. I place it in a 200 degree oven and let it dry then rub it lightly with a paper towel with a tiny bit of canola oil. Now it's ready for the next time I want to make corn sticks. It's that easy!
This website will help you with the care & cleaning of your iron cookware.www.lodgemfg.com
If you don't have any of these old iron skillets, go to an antique store and rescue one..or two..or three...! They will be so happy to be providing someone with delicious food again that they will serve you for a lifetime.
When I look at these skillets I always imagine the person who owned them. I see them cooking for a houseful of kids or maybe using them in a cafe. Maybe a chuck-wagon cook used them on the wagon trains crossing the plains. Maybe some young bride that knew no better gave them away for a new shiny aluminum skillet cause it was all the rage! I have been lucky enough in my life to have been taught to cook with iron skillets. And now I have inherited most of those from our grandmothers and great-grandmothers. I don't have to create fantasy meals in my mind of what these black jewels held, I experienced it first hand.
When our son was young he was in Cub Scouts and we continued our love of iron cooking with the Dutch Oven. There is something about building a fire outside and cooking a cobbler in an iron pot. It's not a fancy pastry but there is nothing like it in the world. Little boys are fascinated with cooking outside and that worked out fine for myself and my husband because we are too!
Many people don't want iron skillets or cookware because they are afraid that the food will stick, that they are hard to clean and that it will affect the taste of the food. I agree there are special ways to care for cast iron but once it's "seasoned" it's just the best thing in the world.
Highly acidic food such as tomatoes will cook darker, but if you cook them on lower heat they will be fine. I can scramble eggs that are light and fluffy in my skillets because they are treated and seasoned well. The longer you use an iron skillet the better it cooks. This is my treasured corn stick pan that belonged to my husbands grandmother. I just baked cornbread sticks, removed them and washed with it in warm soapy water. I place it in a 200 degree oven and let it dry then rub it lightly with a paper towel with a tiny bit of canola oil. Now it's ready for the next time I want to make corn sticks. It's that easy!
This website will help you with the care & cleaning of your iron cookware.www.lodgemfg.com
If you don't have any of these old iron skillets, go to an antique store and rescue one..or two..or three...! They will be so happy to be providing someone with delicious food again that they will serve you for a lifetime.
Wednesday, February 2, 2011
Pork Chili Verde Enchiladas
Living in Colorado in the fall taught me to long for New Mexico Hatch Chilies. If you have ever been lucky enough to smell these beautiful chilies roasting, you know what I mean! There is a festival in New Mexico to celebrate the Hatch Chili the first weekend in September. They roast these peppers in a huge metal drum with a handle that turns the chilies over an open flame. The perfume they give off while roasting will make your mouth water if you love Southwestern or Tex-Mex food. 
Last Fall our local grocery store here in Nebraska sold Hatch chilies for 2 weeks. I went crazy buying, roasting, and freezing this peppers. All year long I used them to add to recipes and am beginning to run out! Yesterday I sat gazing at a boneless pork shoulder roast wondering what it would be at dinner time? My mind went blank until I started moving things around in the freezer. I found my Hatch chilies laying calmly under a bag of green beans and knew what we would have for dinner...Pork Chili Verde Enchiladas!
Let me say first that this is not a quick meal. If you are going to be home all day and want to make this recipe go for it. It's not a hard recipe,it just needs to cook several hours to develop the full flavor of the Chili Verde. I promise if you make it you will not be sorry! You can use an Anaheim Chili pepper if it's not Hatch Chili season. Some people use canned green chili's, you can but you won't get the same flavor. If you can't get the Anaheim green chili, use a Poblano & Jalapeno pepper. Tomatillos are the other ingredient that makes it a salsa verde or chili verde. These little jewels look like tiny green tomatoes with a brown paper on the outside.
To prepare your chili peppers for the verde you need to roast them on the grill or in the oven. Wash them well, pat dry and rub lightly with canola oil. Place them on a pan in a 375 degree oven or over a medium flame if using a gas grill. Roast peppers until skin blisters & is blackened. You will need to turn them several times to prevent burning. Take them out while hot and place them in a ziploc bag. Let them cool for 15 minutes or more,then while in the bag, rub the pepper to remove the charred skin. Transfer to a cutting board and remove stem. Cut peppers open and remove seeds seeds and any remaining charred skin. Chop in small pieces and set aside. Any pepper, tomatillo, onion, or garlic that is used in a salsa verde or chili verde needs to be roasted in this same way. This creates the roasted & mellow taste you want for this dish. Tomatillos do not have to have charred skins removed, but chop in 1/4 inch chunks after they are roasted, save juice that runs from them to add to chili.
Pork Chili Verde Enchiladas
Makes 12 Servings
2 lbs boneless lean Pork Shoulder-cut into 1/2 inch cubes & seasoned with
salt & pepper
3/4 cup flour,for dredging meat (can use gluten free flour)
1/2 tsp salt
2 tsp black pepper
2 tablespoon cumin
1 tsp Mexican oregano
1/4 cup canola oil
1 medium onion-peeled & roasted then diced into 1/4 inch pieces
2 large Hatch or Anaheim green chili's roasted & diced into 1/4 inch pieces
1 large jalapeno -roasted & diced into 1/4 inch pieces
4 tomatillos- husks removed &roasted then diced into 1/4 inch pieces
4 cloves roasted garlic, roasted then peeled & finely minced
4 cups chicken broth
12 corn tortillas
2 cups shredded cheese, Monterey jack or pepper jack, reserve part for topping the enchiladas
1/4 cup canola oil
1 tsp chopped fresh cilantro for garnish
After roasting and preparing peppers, onions, tomatillos, chop ingredients into 1/4 in pieces.
Finely mince the garlic, if roasted it will be soft & won't need mincing.
Mix 3/4 cup flour with 1/2 tsp salt, 1 tsp black pepper, 1 Tablespoon cumin,
1/2 tsp Mexican oregano. Salt & pepper pork and cut into 1/2 inch cubes and dredge in flour mixture.
In a large dutch oven, heat 1/4 cup canola oil to medium-high to sear meat. Shake off excessive flour mixture and place coated pork pieces in the dutch oven. Cook until light brown and then reduce heat to medium.
Add peppers, onions, tomatillos & garlic to meat and stir to combine. Then add remaining spices: 1 tsp black pepper, 1 Tablespoon cumin,& 1/2 tsp Mexican oregano. Stir spices into pepper/meat mixture and cook for 1-2 minutes. Add 4 cups of chicken broth and stir well. Cook uncovered on low heat for 1-2 hours, or until sauce is thick and pork is fork tender. Stir occasionally to prevent sticking. If it gets to thick add more chicken broth or liquid in small amounts desired consistency. Taste before serving and add salt if needed.
To make Enchiladas
Preheat oven to 400 degrees
In a 13x9 baking dish ladle small amount of the Chili Verde sauce on the bottom. In a small non-stick skillet, heat 1/4 cup canola oil to medium high heat. Oil should not be so hot it fries tortilla hard, just softens them enough to roll. Takes about 30 seconds on each side. When you remove it from the oil, blot with a paper towel. After warming all tortillas begin rolling the Enchilada's by placing grated cheese down the center of a tortilla. Roll Enchiladas cigar fashion and place seam side down in baking dish. Ladle Chili Verde over the top of Enchiladas. May not take all the chili to cover, but can be served on the side for those who want more. Top with remaining grated cheese. Place in preheated 400 degree oven & bake for 15 minutes. Garnish with cilantro & serve.
When I made this recipe last night, I cut the pork larger than 1/2 inch, closer to 1 inch. I thought the 1 inch was a little too large but my husband liked the bigger pieces. It's just a matter of preference. Hope you try this and enjoy it. If you do , post a comment and let me know what you think.
Last Fall our local grocery store here in Nebraska sold Hatch chilies for 2 weeks. I went crazy buying, roasting, and freezing this peppers. All year long I used them to add to recipes and am beginning to run out! Yesterday I sat gazing at a boneless pork shoulder roast wondering what it would be at dinner time? My mind went blank until I started moving things around in the freezer. I found my Hatch chilies laying calmly under a bag of green beans and knew what we would have for dinner...Pork Chili Verde Enchiladas!
Let me say first that this is not a quick meal. If you are going to be home all day and want to make this recipe go for it. It's not a hard recipe,it just needs to cook several hours to develop the full flavor of the Chili Verde. I promise if you make it you will not be sorry! You can use an Anaheim Chili pepper if it's not Hatch Chili season. Some people use canned green chili's, you can but you won't get the same flavor. If you can't get the Anaheim green chili, use a Poblano & Jalapeno pepper. Tomatillos are the other ingredient that makes it a salsa verde or chili verde. These little jewels look like tiny green tomatoes with a brown paper on the outside.
To prepare your chili peppers for the verde you need to roast them on the grill or in the oven. Wash them well, pat dry and rub lightly with canola oil. Place them on a pan in a 375 degree oven or over a medium flame if using a gas grill. Roast peppers until skin blisters & is blackened. You will need to turn them several times to prevent burning. Take them out while hot and place them in a ziploc bag. Let them cool for 15 minutes or more,then while in the bag, rub the pepper to remove the charred skin. Transfer to a cutting board and remove stem. Cut peppers open and remove seeds seeds and any remaining charred skin. Chop in small pieces and set aside. Any pepper, tomatillo, onion, or garlic that is used in a salsa verde or chili verde needs to be roasted in this same way. This creates the roasted & mellow taste you want for this dish. Tomatillos do not have to have charred skins removed, but chop in 1/4 inch chunks after they are roasted, save juice that runs from them to add to chili.
Pork Chili Verde Enchiladas
Makes 12 Servings
2 lbs boneless lean Pork Shoulder-cut into 1/2 inch cubes & seasoned with
salt & pepper
3/4 cup flour,for dredging meat (can use gluten free flour)
1/2 tsp salt
2 tsp black pepper
2 tablespoon cumin
1 tsp Mexican oregano
1/4 cup canola oil
1 medium onion-peeled & roasted then diced into 1/4 inch pieces
2 large Hatch or Anaheim green chili's roasted & diced into 1/4 inch pieces
1 large jalapeno -roasted & diced into 1/4 inch pieces
4 tomatillos- husks removed &roasted then diced into 1/4 inch pieces
4 cloves roasted garlic, roasted then peeled & finely minced
4 cups chicken broth
12 corn tortillas
2 cups shredded cheese, Monterey jack or pepper jack, reserve part for topping the enchiladas
1/4 cup canola oil
1 tsp chopped fresh cilantro for garnish
After roasting and preparing peppers, onions, tomatillos, chop ingredients into 1/4 in pieces.
Finely mince the garlic, if roasted it will be soft & won't need mincing.
Mix 3/4 cup flour with 1/2 tsp salt, 1 tsp black pepper, 1 Tablespoon cumin,
1/2 tsp Mexican oregano. Salt & pepper pork and cut into 1/2 inch cubes and dredge in flour mixture.
In a large dutch oven, heat 1/4 cup canola oil to medium-high to sear meat. Shake off excessive flour mixture and place coated pork pieces in the dutch oven. Cook until light brown and then reduce heat to medium.
Add peppers, onions, tomatillos & garlic to meat and stir to combine. Then add remaining spices: 1 tsp black pepper, 1 Tablespoon cumin,& 1/2 tsp Mexican oregano. Stir spices into pepper/meat mixture and cook for 1-2 minutes. Add 4 cups of chicken broth and stir well. Cook uncovered on low heat for 1-2 hours, or until sauce is thick and pork is fork tender. Stir occasionally to prevent sticking. If it gets to thick add more chicken broth or liquid in small amounts desired consistency. Taste before serving and add salt if needed.
To make Enchiladas
Preheat oven to 400 degrees
In a 13x9 baking dish ladle small amount of the Chili Verde sauce on the bottom. In a small non-stick skillet, heat 1/4 cup canola oil to medium high heat. Oil should not be so hot it fries tortilla hard, just softens them enough to roll. Takes about 30 seconds on each side. When you remove it from the oil, blot with a paper towel. After warming all tortillas begin rolling the Enchilada's by placing grated cheese down the center of a tortilla. Roll Enchiladas cigar fashion and place seam side down in baking dish. Ladle Chili Verde over the top of Enchiladas. May not take all the chili to cover, but can be served on the side for those who want more. Top with remaining grated cheese. Place in preheated 400 degree oven & bake for 15 minutes. Garnish with cilantro & serve.
When I made this recipe last night, I cut the pork larger than 1/2 inch, closer to 1 inch. I thought the 1 inch was a little too large but my husband liked the bigger pieces. It's just a matter of preference. Hope you try this and enjoy it. If you do , post a comment and let me know what you think.
Wednesday, January 26, 2011
Brad's Blue Ribbon Baked Potato Soup
Several of my friends in East Texas were making a recipe for potato soup and adding their comments on Facebook. I read their comments several days and just couldn't believe that it was so great. It was potatoes, bacon, onions, & cheese, nothing really exciting or different. I decided to make it and just see what all the fuss was about. I will say upfront that this is hands down the best Baked Potato Soup I have ever eaten. It rivals some of the best restaurants soups I have enjoyed in my life. If you make this soup, please leave a comment and let me know what you think.
Brad's Blue Ribbon Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
3 cups milk
3 cups of half & half
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices bacon, cooked crisp & crumbled
1 1/4 cups shredded cheddar cheese
8 oz. sour cream
Wash the potatoes, pierce with a fork and bake in a 375 degree oven until fork tender.
Let potatoes cool then cut in half and scoop out pulp.
Melt butter in heavy sauce pan over low heat. Add flour & stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk to butter/flour mixture.
Cook over medium heat stirring constantly until thick & bubbly.
Add potato pulp, salt, pepper, 2 tbs green onion, 1/2 cup bacon and 1 cup cheese to milk mixture.
Cook until thoroughly heated. Should be slightly thick. Stir in the sour cream. You can add extra milk for desired consistency.
Garnish with cheese, bacon, and onion on each individual serving.
Makes 6 -8 medium size servings.
As with all wonderful recipes the person who shared should be recognized. The story I received was it belonged to Brad, although I'm not sure who he got it from. But Brad, here's to you buddy...it knocked my socks off and that's just not easy to do! I will say you come from a long line of wonderful Southern cooks who taught you well. Maybe next time I make it we can wait to eat until we take the pictures.
Brad's Blue Ribbon Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
3 cups milk
3 cups of half & half
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices bacon, cooked crisp & crumbled
1 1/4 cups shredded cheddar cheese
8 oz. sour cream
Wash the potatoes, pierce with a fork and bake in a 375 degree oven until fork tender.
Let potatoes cool then cut in half and scoop out pulp.
Melt butter in heavy sauce pan over low heat. Add flour & stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk to butter/flour mixture.
Cook over medium heat stirring constantly until thick & bubbly.
Add potato pulp, salt, pepper, 2 tbs green onion, 1/2 cup bacon and 1 cup cheese to milk mixture.
Cook until thoroughly heated. Should be slightly thick. Stir in the sour cream. You can add extra milk for desired consistency.
Garnish with cheese, bacon, and onion on each individual serving.
Makes 6 -8 medium size servings.
As with all wonderful recipes the person who shared should be recognized. The story I received was it belonged to Brad, although I'm not sure who he got it from. But Brad, here's to you buddy...it knocked my socks off and that's just not easy to do! I will say you come from a long line of wonderful Southern cooks who taught you well. Maybe next time I make it we can wait to eat until we take the pictures.
Monday, January 24, 2011
Weber grills aren't just for guys anymore!
I have a fantastic Weber grill. Everyone in this family knows it's Mom's grill! When we were building our home, the contractor offered a gas line on the deck for a grill. We had always had a gas grill that used butane bottles and they were always empty when you wanted to use it. My husband got those eyes that said "I want that!", so we had the gas line to connect the grill. When time came to purchase the grill he researched it like he was going to split an atom. I heard for weeks the pros and cons of all the gas grills on the market.
At our local home show a grandfatherly man from a locally owned hardware store had a display of Weber grills. As I listened to him explain that grill, it was like cherubs were singing in my ears and their harps were touching my soul. I had never felt anything for a gas grill. It was always that greasy thing in the backyard that never had any butane and the birds built nests in them. I had to have this grill on my new deck, but I couldn't let my husband know how much I wanted this very grill. I could see that little boy look in his eyes and will admit I didn't tell him I wanted it. Did I do that to just be mean, no...I just love to watch him when he acts like that!
When we walked in the hardware store, they had rows and rows of beautiful Weber grills, all shiny and new. My husband, knowing I'm very frugal, went to the less expensive grills. I looked at those grills acting uninterested but polite. The salesman was trying to convince me that even though it was smaller and had less bells & whistles, you still were buying a Weber. I walked around looking at the grills while he talked with my husband. I know they were developing a plan of attack to convince me we had to have a Weber. I looked up and said " How about this one?" It wasn't the top of the line because we didn't need a monster grill, but it was much better than the one they were standing by. Both of their jaws dropped and they both looked like little boys who just got that Red Ryder BB gun for Christmas. The salesman because he was making a better sale and my husband because he thought his frugal wife had been replaced by aliens!
We bought that grill and it sits on the deck right now. It is covered with snow and ice but if I wanted to be brave and use it..I could just light my grill and it will melt all the snow in a minute. Did you notice that I said my grill? My husband burnt the first three things he cooked on that grill. He always said he did that because of the propane and cheap grills! I took over the Weber and will give instructions to anyone that wants to learn to cook wonderful burgers, great chicken and most anything you want. My sweet husband refers to it as "my wife's grill". So I bought him the nicest steam cleaner for when he cleans it!
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