Baked Potato Soup

There's nothing more comforting on a cold evening than a big bowl of soup. I made this for my husband because he was feeling under the weather and needed to be warmed up on the inside. It's filling on it's own but can be paired with a sandwich or salad if you want a bigger meal.

Most versions of this soup contain potatoes and classic toppings, but I add a little bit of broccoli to it as well. Make sure and use a good quality stock for the most flavor. Because potatoes can be bland, check and adjust seasoning to taste during and after cooking is completed.

Baked Potato Soup


2 tbs olive oil
1 celery stalk, chopped
1/4 cup onion, chopped

1/2 tsp ground thyme
1/2 tsp tarragon leaves
fresh ground pepper
salt

2 cups chicken stock
1 cup water
3-4 medium white potatoes, cubed
1/4 cup broccoli florets

2 cups heavy cream
paprika
nutmeg
3-4 slices bacon
2-3 tbs flour
shredded cheddar cheese
chopped green onion

In a deep sauce pan, heat olive oil. Add onion and celery and saute for 5-10 minutes. Season with thyme, tarragon, pepper and salt and saute for 5 minutes longer. Add chicken stock and water, bring to a simmer and cook for 10 - 15 minutes.  Add potatoes and broccoli, cook until potatoes just start to get tender, about 5-10 minutes. Add heavy cream, dash of paprika and dash of nutmeg and simmer for another 15 minutes. Meanwhile, cook bacon over medium heat until done. Remove bacon from pan and crumble. Add flour to bacon drippings, cook until smooth. Add flour mixture to soup to thicken slightly. When ready to serve, top with crumbled bacon, cheddar cheese and green onions.

Parmesan Crusted Eggplant and Shrimp with Peppercorn Cream Sauce

This is my version of one of my favorite appetizers from Brio Tuscan Grill. I cut the eggplant a little bigger than they do and topped them with more shrimp, as well. Brio tends to drown everything in the sauce but I held back a little. I prefer being able to taste all of the flavors and not just the sauce, which can be overwhelming.

For the cream sauce:

1 slice bacon, chopped
1 cup beef stock
1 garlic clove, minced
3 tbs balsamic vinegar
2 tbs fresh ground black peppercorns
1 cup heavy cream
Salt
ground nutmeg

In a saucepan, cook the bacon over medium heat till almost crispy. Add beef stock, garlic, ground peppercorns and vinegar and bring to a simmer and cook for about 10 minutes. Add cream and bring back to a simmer, cook until sauce has thickened. Add a dash of salt and nutmeg to taste. Set to side and keep warm.

For the eggplant and shrimp:

1 small eggplant, skin removed and sliced into1/4" thick rounds
1/4 cup shaved Parmesan cheese, more as needed
1/2 cup Panko bread crumbs, more as needed
2 eggs, beaten
1/4 cup heavy cream
1lb medium shrimp, peeled,deveined and butterflied
Salt to taste
Red pepper flakes
Olive oil for frying
1 tbs butter

In a small bowl add eggs and heavy cream. In another bowl, add Parmesan cheese and Panko bread crumbs. Heat a fry pan and add enough olive oil to cover bottom. Take a slice of eggplant and dip in egg mixture then breadcrumbs, making sure to coat each side. Carefully place in fry pan and cook on both sides til golden. Repeat til all are cooked. Place pieces on paper towel lined plate to soak up excess oil. While frying the eggplant, in a smaller pan heat about 4 tbs of olive oil and 1 tbs butter til butter is melted. Add shrimp, season with a little salt and cook until pink. Remove from heat and set aside.

To assemble the dish:

Place a small amount of sauce on a serving plate, then eggplant pieces and then top with shrimp. Top with sauce, being careful not to drown the pieces. Sprinkle with red pepper flakes if desired.

Asian Inspired Ribs

This is a fairly easy recipe that I use when making a large Asian inspired menu. I usually use pork flat ribs but pork spare ribs can be used, as well. I bake these in the oven after marinating them for a couple hours or overnight..The glaze is slow cooked over low heat until the flavors have been well blended and then brushed on the ribs several times during the last 30 minutes of baking. They come out moist, sticky and delicious.

I use fresh minced ginger in both the dry rub and the glaze. The easiest way to mince ginger is to peel a large piece, cut up into garlic clove size pieces and the put them through a garlic press. Make sure to press the ginger over your other ingredients, this way any juice will also be added. If you do not have access to fresh ginger, substitute with ground.

 

1 package of pork flat ribs

1/2 cup brown sugar

1 tbs Chinese 5 spice powder

1 tbs fresh minced ginger

salt

pepper

1/2 cup soy sauce

1/2 cup hoisin sauce

1/4 cup brown sugar

1/4 cup maraschino cherry liquid

2 tbs pineapple jelly

2 tbs rice wine vinegar

1 tsp sesame seed oil

1 garlic clove, minced

1 tbs minced ginger, more or less to taste

1 tsp red pepper flakes, more or less to taste

1 tsp sesame seeds

In a small bowl mix brown sugar, Chinese 5 spice powder, minced ginger, salt and pepper to taste. Rub on both sides of ribs, cover and refrigerate for several hours or overnight. When ready to bake:

Preheat oven to 400°

Place ribs on foiled line baking dish and bake for 30 minutes. Reduce temperature to 300° and continue baking. Meanwhile, mix all the remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer til thickened. After ribs have baked for 2 hours, begin glazing every 15 minutes until ribs have baked a total of 3 hours. Remove from heat and let sit for 5 minutes before serving.

Aji de Gallina

I had this Peruvian dish a while back and fell in love with it. It's creamy texture and spicy flavor is perfect for fall weather and it makes a nice comfort food dish. It's traditionally served over sliced boiled potatoes with a side of rice and salsa criolla (onions marinated in lime juice, cilantro, serrano and seasoning.) Because I think there is enough starch with the potatoes, I skip the rice when I serve this.

I did a lot of research when I decided to do this dish. It's a simple one to make and most recipes you'll find are typically the same. The only modifications I made to the more traditional versions, was adding more garlic and using two different types of chilies. The chilies that are used are from Peru and are hard to find unless you order them online or know of a local Latin market that caries them. If you can not find them, substitute them with habanero or serrano.

For the Chicken:

4 boneless skinless chicken breasts
2 cups chicken stock
water
4 medium to large red potatoes
4 whole garlic cloves
1 tbs butter
1tbs olive oil
1 large red onion, thinly sliced
3 large garlic cloves, minced
5 tbs aji amarillo chili paste
4 tbs rocoto chili paste
12oz can evaporated milk
1 cup shredded queso oaxaco or farmers cheese
6-8 saltine crackers
2oz chopped walnuts
2 hard boiled eggs, sliced


For the Salsa Criolla:

2 red onions, sliced very thin
1 serrano, chopped
2 tbs chopped cilantro
2 tbs lime juice
1 tbs vinegar
Salt and pepper to taste

To prepare salsa criolla:
Soak onion slices in a bowl of cold water for 20 minutes, changing water once. Drain onions and in a bowl, add onions and remaining ingredients. Cover and marinate at room temperature at least 30 minutes before serving.

To prepare the chicken:

Place chicken, stock, garlic cloves and enough water to cover chicken in a large covered pot. Bring to a boil, partially cover, reduce to a simmer and cook through, about 30-45 minutes. When done, remove from liquid, cover and set aside. Place potatoes in same pot chicken was removed from and simmer until fork tender. Turn off heat and let sit.

In a large pan, melt butter and oil. Add onion and cook until translucent. Add minced garlic and chili pastes and cook until fragrant, about 1 minute. In a blender add milk, 1 cup of cooking liquid, cheese, crackers and walnuts. Puree until smooth adding more cooking liquid if too thick or more crackers if too thin. Sauce should be the thickness of pea soup or to your liking. Add sauce to pan with onions, garlic and chili mixture and bring to a simmer. Meanwhile, shred or cut chicken into bite size pieces. Add to sauce and cook for about 10 minutes adding cooking liquid if needed to thin. Remove potatoes from pot with cooking liquid, pat dry and let cool slightly. Slice each potato into even rounds and divide among serving plates. Top with chicken and sauce and then top each with slices of hard boiled egg. Serve with salsa criolla on side.

Sour Cream Chicken Enchiladas

This is a spicy enchilada recipe I came up with after trying some at the restaurant chain, Chuy's. After I made them the first time, it quickly became my daughter's favorite enchiladas. Because they are so spicy, I usually make them with a side of my husband's Mexican rice. But if you want to kick it up, try pairing this recipe with my Hatch Green Chili Rice.

Filling:

6 boneless skinless chicken thighs

3 whole garlic cloves

1 small onion, chopped

2 tbs whole comino

2 bay leaves

6 fresh Hatch chilies or 8 ounces canned chopped chilies

1/4 cup prepared Mexican style green salsa

1/2 cup shredded Monterrey Jack  cheese

12 corn tortillas

Sauce:

1 cup chicken stock

2 cups heavy cream

1 1/2 cups prepared Mexican style green salsa

4 ounces diced green chilies

fresh ground pepper

1/4 tsp ground nutmeg

1/2 cup Monterrey Jack cheese

1/2 cup sour cream

If needed:

2 tbs cornstarch

1/4 cold water

In a large covered stock pot place chicken, onion, garlic, comino and bay leaves. Cover with water and bring to a boil. Lower to a simmer, cover with lid and cook until chicken is done and can easily be shredded. Meanwhile, if using fresh chilies, place chilies on a baking dish and broil in oven til skin starts to blacken. Remove from oven and place in a container with lid. Let sit until they can be handled and then remove skin, stems and seeds. Chop chilies and set aside. Remove chicken from pot along with all the garlic cloves and some onion. Shred chicken, garlic and onion. Add chopped chilies, cheese and salsa, cover and set aside.

To make the sauce, add all ingredients except cheese and sour cream to a heavy saucepan. Bring to a gentle boil, reduce heat and let simmer until it begins to thicken. Stir in cheese and sour cream until melted and blended. Sauce should coat the back of a spoon, if sauce is not thick enough, add cold water to cornstarch til smooth, then add to sauce. 

Preheat oven to 375°

 

To assemble, begin by spreading 1/2 cup sauce on the bottom of an oven proof baking dish. Wrap corn tortillas with a wet paper towel and microwave for about a minute. You want the tortillas to be soft and pliable. Taking one tortilla at a time, place about 3-4 tablespoons of filling in center and fold in two sides. Place seam side down in baking dish. Repeat with remaining tortillas, Spread about a cup to 1 1/2 cups more sauce over enchiladas. Cover with foil and bake for about 15-20 minutes or until hot all the way through. Uncover and top with more cheese, if desired. Let sit for about 5 minutes before serving.

Stromboli

If you're looking for an accompaniment to a home style Italian meal, this is a good one. It's a perfect appetizer or even something to replace plain bread. It's quick and simple to put together and can be baked and served almost immediately. Play with the ingredients and make it your own. Let the kids help and they can make their own giant Hot Pocket!

When laying out the fillings on the dough, make sure not to over do it on the pesto or cheese. You want the dough to cook all the way through and too much liquid or oil will prevent this. Keep an eye on this while baking so that it doesn't brown up too quickly. If it looks like it is, cover loosely with foil.

1 tube of refrigerated bread, I used Pillsbury Country Italian

4-6 tbs prepared basil pesto (found in the spaghetti sauce aisle)

24 small sliced pepperoni

4-6 round slices provolone cheese

1/4 cup sliced sun dried tomatoes

4 tbs shaved parmesan cheese, more for topping

coarse salt

olive oil cooking spray

Preheat oven to 375°

Lightly spray a cookie sheet with olive oil. Remove dough from package, lay on cookie sheet and carefully unroll to make a flat piece of dough. Leaving a 1/4 on all sides, evenly spread prepared pesto. Top with pepperoni, tomatoes, parmesan and provolone. Carefully roll dough back up to form a loaf and lay seam side down on cookie sheet, make 3 slits in top of loaf.  Bake according to manufacturers instructions. When loaf is golden brown, remove from oven and spray lightly with olive oil, top with a little salt and parmesan shavings. Let sit for about 5 minutes before slicing and serving.

Spicy Asian & Tangy Honey BBQ Drumettes/Wings

Wings are always a popular dish. Perfect for watching the game, great party food and they go great with cold beer! However, I think the chain restaurants charge way too much for something so little. By making these at home, you can make something alot tastier at a fraction of the retail cost.

The recipes below are two that my kids really enjoy, spicy for Paige and sweet for Sam. I don't serve them with the traditional side of blue cheese or ranch dressing, they have enough flavor on their own. For the wings that are coated in flour, I prefer to bake them on a rack so the coating crisps up evenly and use cooking spray for a lighter alternative to deep frying.

Spicy Asian Wings (left)

10 -12 drumettes or wings, tips removed

1 1/2 cups prepared Szechuan sauce

1tbs ground ginger

1 cup water

1/2 cup honey

salt and pepper to taste

sesame seeds 

Preheat oven to 400°

In a ziplock bag combine 1/2 cup Szechuan sauce, ginger and water. Place chicken pieces in bag, seal and refrigerate for an hour. Line a cookie sheet with foil, remove chicken from bag and place pieces in single layer without touching. Season with salt and pepper and bake until done, about 15-20 minutes. Meanwhile, place remaining  Szechuan and honey in bowl and mix. When pieces are cooked through, baste with Szechuan and honey mixture and cook for another 5 minutes. Remove from oven, arrange on plate and drizzle sauce over top and sprinkle with sesame seeds. Serve warm with remaining sauce on side.

Tangy Honey BBQ Wings (right)

10-12 drumettes or wings, tips removed

1/2 cup all purpose flour

1/2 cup wheat flour

1 tbs cornstarch

1tsp smoked paprika

3/4 cup milk

1 cup prepared BBQ sauce

1/2 cup honey

1tsp cayenne pepper

cooking spray

Preheat oven to 400°

Combine milk and paprika in a bowl with lid. Place chicken in bowl, seal and refrigerate for at least 1 hour. Combine flours and cornstarch in a second bowl. Remove chicken from bowl and reserve liquid. Dip each piece of moistened chicken in flour mix and set aside. After all pieces are coated, repeat process again. Spray a baking rack* or foil lined cookie sheet with cooking spray. Place pieces in single layer without touching. Lightly spray each piece with cooking spray and bake in oven 20-30 minutes, or til done. Meanwhile, mix in a bowl the BBQ sauce, honey and cayenne pepper. When chicken is done, remove from oven and brush sauce on all sides of each piece. Return to oven and bake for another five minutes. Serve warm with remaining sauce on the side.

Strawberry Shortcake

First recipe for July and it's an update on a summer classic, strawberry shortcake. Instead of the traditional small sponge cakes topped with strawberries and whipped cream, I made this one in the style of tiramisu. By doing it this way, it allows you to prepare a large quantity of servings at one time. It'll be easy and quick to serve and makes for an elegant presentation.

I made this in a glass 9x12 baking dish and it took two packages of 24 count lady fingers. One package will make one layer. Dip them quickly in the liquid and lay the first layer in one direction, the second in the opposite. Refrigerate until well chilled and make sure you reserve some of the strawberries to top each individual piece.

2 lbs fresh strawberries

3 cups water

1 tbs balsamic vinegar

2 cups white sugar

2 packages 24 count lady fingers

16 ounces mascarpone cheese

3/4 cup half & half

3/4 cup powdered sugar

2 tsp vanilla extract

Slice strawberries and place in a bowl with water, vinegar and white sugar. Stir, cover and chill for at least 2 hours or overnight. Strain strawberries from liquid, reserving liquid and berries and set both aside. In a mixing bowl beat cheese, half & half, powdered sugar and vanilla until soft peaks form. Using half of the lady fingers, quickly dip each one in reserved liquid and place in bottom of baking dish. Spread half of the cheese mixture evenly over lady fingers, top with half of the reserved strawberries and repeat with remaining ingredients. Cover and chill at least 6 hours before serving.

Taco Salad with Adobo Chili Shrimp

Taco salads are pretty common in Mexican restaurants. Most of the time they consist of a fried taco shell filled with salad and a choice of shredded chicken or fajita style meat. I decided to make it a little bit better by using shrimp instead of the standard chicken or beef choices.

The shrimp in this recipe is marinated for a short period of time and then cooked in a spicy adobo chili sauce. The sauce that I make is also good on flank steak for fajitas or any other thick cut of steak. If you use it on beef, rub a little on all sides, seal and marinate over night. Use the remaining sauce to brush on while grilling.

1 7oz can chipotle peppers in adobo sauce

6oz crushed pineapple with juice

4 garlic cloves

1/4 cup chopped cilantro

1 tbs ground comino

1lb shrimp, shells removed and cleaned

4 extra large flour tortillas

shredded lettuce

chopped tomatoes

chopped mixed bell peppers

chopped avocado

1 11oz size southwestern style corn

prepared salsa 

dressing

3-4 cups oil for frying

Prepare Sauce and shrimp:

In a blender combine the first 5 ingredients, chipotle peppers thru comino, and puree til smooth. Mix cleaned shrimp with 3-4 tbs sauce and set aside.

In a deep fry pan heat oil until a piece of tortilla floats to top when dropped in.  Take one tortilla, drop in hot oil and push middle down with ladle.

Carefully shape tortilla into a bowl, using two ladles or spoons if necessary. Make sure to fry all sides till they are evenly brown, being careful not to burn. When golden brown, remove from oil and drain upside down on a paper lined cookie sheet. Repeat with remaining tortillas and set aside.

In a saucepan, heat 2-3 tbs oil and add shrimp. Cook for about 3 minutes, add 2-3 tbs adobo sauce and stir. Cook an addition 3-4 minutes or until done. Remove from heat and set aside. 

Place one shell on a plate and fill with lettuce, tomato, peppers, etc. Top with shrimp, salsa and dressing.

Chicken Parmesan

One of Sam's favorite dishes is chicken parmesan. He's loved it for as long as I can remember. He loves it so much that he used to sing a song about it when he was little! I made this the other day and it made up for me not making the pie he requested the night before.

When I make this dish, I like to use chicken breast that is cut thin. If your store doesn't offer it this way, just slice through a regular piece to make two pieces. I brown each piece in a little olive oil and then finish baking it in the oven. However, if you want to make a lighter version, after breading the pieces place them in a baking dish coated with cooking spray and then spray each piece lightly. Bake the chicken until no longer pink inside and then top with sauce and cheese.

8 thin sliced chicken breasts

1 cup panko breadcrumbs

1 cup Italian style breadcrumbs

2 tbs grated fresh parmesan

1 egg

1/4 cup milk

olive oil for frying

favorite pasta sauce or marinara sauce

grated mozzarella cheese

salt and pepper to taste

Heat oven to 375°

Salt and pepper both sides of the chicken breasts, set aside. Mix breadcrumbs and parmesan cheese in a container big enough to dip pieces in. Mix egg and milk in a second container, big enough to dip pieces in. Heat a large skillet and add oil. Dip each piece of chicken in egg wash and then coat with breadcrumb mixture. Fry each piece in heated oil until both sides are golden brown. Place pieces in a shallow baking dish and bake for about 20-30 minutes or no longer pink inside. Remove from oven and top each piece with 3-4 tbs sauce and about a tablespoon of grated mozzarella. Return to oven and bake just until cheese begins to melt. Serve with cooked spaghetti and remaining sauce.

Layered Pea Salad- Make ahead Dish

Usually when I say the word salad, my kids ignore me. When I say pea salad though, they actually get excited and can't wait to eat it. I don't know if it's the peas that get them or maybe the shrimp or bacon, but they eat it and that's all that matters to me!

When you make this dish, try and use a glass bowl. Because of the different layers and their colors, this dish makes a pretty display. Use this as a building block of your own version. You can add layers of shredded carrots, apples, pecans, etc. or subtract some that I have. Just remember to prepare it the day before you plan on eating it, the flavors of the final 3-4 layers need time to marry.

* Depending on your bowl size you may need to adjust the quantities

1 1/2 cups chopped iceberg lettuce

1 cup cooked small pasta (I used mini UT Austin colored pasta)

1 cup small cooked salad shrimp

4-5 hard boiled eggs, chopped

1 cup frozen peas, thawed

1 cup mayonnaise

2 -3 tbs white sugar

fresh ground pepper

3-4 slices bacon, cooked and crumbled

1/2 cup to 1 cup shredded cheddar cheese

2-3 green onions, chopped 

Layer lettuce to peas in order they are listed. Gently press down on top layer to pack. Carefully spread mayo, sprinkle sugar over mayo and add ground pepper to taste. Top with bacon, cheese and onion. Cover with plastic wrap and chill overnight.

 

Apple Cheesecake Crumb Pie

My son, Samuel, begged me for a pie the other night. He came up to me and said, "Mom, I have a sweet tooth. Can you make me a pie?" I promptly responded, "No." It was ten at night and way too late to start baking a pie! However, I had enough ingredients on hand to make this the next day. I planned it perfectly, when he walked in the house after school it was sitting on the rack cooling and smelling delicious. He was happy, which made me happy!

This is a really easy pie because it uses ready made ingredients with just a little doctoring. It can be served warm but is much better chilled overnight.

1 9" ready to bake pie crust

1 21ounce can apple pie filling

1 tub Philly white chocolate cream cheese

1 package regular cream cheese, softened

2 eggs

1 tsp vanilla

1/4 cup white sugar

1/4 cup flour

1/4 cup packed brown sugar

1 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp cardamon

2 tbs butter

Preheat oven to 375°

Beat white chocolate cream cheese, regular cream cheese, sugar, eggs, vanilla and white sugar til fluffy and set aside. Spread pie filling into crust and top with cream cheese mixture. Cover edges of pie with foil, place in oven and bake for 25 minutes. Meanwhile, mix flour, brown sugar and spices together. Add butter and, with a fork, combine until a crumbly mixture forms. Top pie with mixture and place back in oven. Cook an additional 30-50 minutes or until knife inserted into first inch of pie comes out clean. If pie begins to brown to quickly, LOOSELY cover with foil.

Southern Buttermilk Pie

If you have a sweet tooth and a craving for pie, this is the one for you. Don't let the buttermilk fool you, this pie will give you sugar rush! It's a Southern staple that every Southern girl should know how to make. It takes no time at all to mix the ingredients but a little time to bake. And believe me, it's well worth the wait! Top slices with a little bit of whipped cream and fresh blueberries and you have a pretty presentation.

3 eggs at room temperature

1 stick butter at room temperature

1 1/2 cups white sugar

3 tbs flour

1 cup buttermilk at room temperature

1 tbs vanilla extract

1/4 tsp ground nutmeg

1/4 cup shredded coconut

1 9" unbaked pie shell

Preheat oven to 350°

With a mixer, beat eggs until foamy. Add butter, sugar,and flour and beat until smooth. Stir in buttermilk, vanilla and nutmeg. Sprinkle coconut over crust and pour mixture into pie shell and bake for 40 to 60 minutes or until center is firm. Remove from oven and cool on a cooling rack. Serve warm or chilled.

Collard Greens

Greens are inexpensive, filling and full of vitamins and fiber. While most people prepare them with smoked meat and seasonings, I prepare mine on the sweeter side with a minimal amount of bacon, onion and butter. This recipe is fairly quick compared to others that include ham hocks and require longer cooking times. I'm sure there will be people who say I don't prepare them right, but my family enjoys them and that's what matters.

2 bunches collard greens

2 -3 cups white sugar

1 tsp salt

fresh ground pepper

3 slices bacon in 1" pieces

1/4 yellow onion, sliced

2 tbs butter

water 

Rinse greens under cool water and let drain. Remove tender leaves from hard stalk and tear into large pieces. Place torn leaves into a stockpot and fill with enough water to cover leaves. Add sugar, salt and pepper and bring to a boil. Reduce heat and simmer uncovered until leaves are tender, about 30 minutes. Remove from heat and drain in a mesh strainer. While greens drain, cook bacon in a large skillet over medium heat, when almost done add onion and butter. Add greens and saute for another 10 minutes. Serve hot.

Gorditas

Gorditas are most delicious when you get them from a street vendor at San Antonio's Market Square or during Fiesta. They are basically a really thick corn tortilla filled with shredded chicken or refried beans and topped with shredded lettuce, tomatoes, salsa, cheese, etc. Served with rice on the side, one or two is more than enough for a meal.

3 chicken thighs, bone in and skin on

1/2 onion

3-4 whole garlic cloves

1 tsp Mexican oregano

1 tsp comino

1 tsp salt

fresh ground pepper

1 8ounce can tomato sauce

2 cups water

2 cups Maseca instant masa

2 cups warm water

1 tsp bacon drippings

1 tsp salt

Lard for frying

Shredded lettuce, diced tomatoes, chopped cilantro, shredded cheese, avocado or guacamole, sour cream and salsa for toppings

Place all ingredients from chicken to water in a large saucepan with lid. Bring to a boil, cover and reduce heat to a simmer. Cook until chicken is done and can easily be shredded. Remove chicken from pan, let cool,  remove skin, shred and set aside.

In a bowl mix masa, water, bacon drippings and salt. Mix well and form into a ball (dough will be somewhat sticky.) Divide into even size balls, somewhat bigger than a golf ball. Place each ball between two sheets of wax paper and flatten with a tortilla press or rolling pin until about 1/2" thick. Heat a skillet til almost smoking, add a teaspoon of lard and cook each flattened round until brown on both sides. If they brown too quickly, adjust heat level. 

When finished, slice each gordita about halfway through to form a pocket of sort. Stuff with reserved shredded chicken and toppings.

Mini Fried Tacos with Bean & Cheese Filling

I was coming up with a menu for Fiesta, San Antonio's week long party, and wanted a simple appetizer. I had some leftover wonton wrappers so decided to use them as taco shells and made a filling of both bean & cheese and picadillo. I served them with guacamole, sour cream and salsa.

The recipe below is for the bean & cheese version. You could fill these with other ingredients as well, maybe seasoned chicken, sausage, etc. Try to drain the finished product on a wire wrack so they don't get soggy. However, I have found that the wonton wrappers keep their crunch quite well. Also, before frying them up pop them in the freezer for about 10 minutes to help seal the edges.

1 package wonton wrappers
1 can refried beans with tomatoes and green chilies
1/2 cup finely shredded cheese
oil for frying
water for sealing edges

Heat a fry pan and add oil when hot. Empty beans in hot pan and cook until bubbly. Remove from heat and let cool for about 10 minutes. Take one wrapper at a time and place one teaspoon of beans in center and top with a little cheese. With fingertips wet wonton edges with water, fold into a triangle shape and set aside. Repeat with remaining wrappers. Heat about 2" of oil in fry pan til a piece of wonton dropped in floats to top. carefully place 2-3 filled wrappers in hot oil, cook til golden on both sides. Repeat with remaining wrappers. REMEMBER: When removed from oil they will continue cooking for a few seconds longer. Drain on paper towels or wire rack. Arrange on platter with salsa, guacamole and sour cream.
 

Turkey Sliders with Cranberry Mayonnaise

I was doing an event a couple years back with some friends and had to come up with a meal that represented the United States. I didn't want to do hamburgers and hot dogs so instead, came up with these sliders. After all, is there anything more American than Thanksgiving Dinner?  I served them with sweet potato fries, cranberry margaritas and layered pumpkin pie shots. It was basically a condensed alcohol filled version of the tradition!

Because you are making sliders, you want to make sure to dice the vegetables up small. The mixture will be a bit sticky, but don't worry because they will come out fine and should be moist, unlike a lot of the turkey burgers I have come across in the past. I use name brand stuffing in this but use what you like. I just prefer Pepperidge Farm over the store brand or Stove Top. This recipe should generate 12-18 sliders.

1 lb ground turkey

1 1/2 cups Pepperidge Farm Herbed Seasoned stuffing

1/4 cup chopped parsley

1/2 of a sweet apple, small chop 

1/4 cup onion, small chop

1 tbs poultry seasoning

1 cup water

2 tbs butter

Olive oil as needed for pan

1/4 cup good mayo

1 can cranberry sauce, 14 oz

King Hawaiian dinner rolls 

In a small bowl, mix mayonnaise and cranberry sauce. Let chill in refrigerator til ready to use. 

In a measuring cup, heat water and butter til butter is melted, set aside, In a large bowl mix stuffing, parsley, apple,onion and poultry seasoning together. Add heated water and butter, mix and let sit about 10 minutes. Note: If dressing seems too watery, add more stuffing, a little at a time. Add ground turkey to stuffing mixture and form into equal size patties. Cook patties over medium high heat in a non stick pan until no longer pink, adding oil as needed to prevent from sticking. Slice dinner rolls to make buns, place one patty in each and top with prepared mayonnaise.

Asian Wonton Tacos with Broccoli Slaw

I got the idea to use wonton wrappers as a taco shell from a popular chain restaurant and the filling is one that I use for lettuce wrap. I thought the combining of the two would be a good recipe, and I was right. The nice thing about this recipe is that you can shortcut things by using frozen vegetables and packaged slaw that you can find in most stores. Also, if you cook Asian food on a regular basis, you might have most of the ingredients on hand.

1 package wonton wrappers

oil for frying

1 lb ground turkey

1 16 ounce package frozen stir fry vegetable blend, thawed and roughly chopped

2 tbs minced fresh ginger

3 garlic cloves, minced

1 tsp onion flakes

1/2 cup teriyaki sauce

3 tbs creamy peanut butter

1 tbs rice vinegar

1 tbs sesame oil

1 tsp red pepper flakes

1 cup packaged broccoli slaw

Sriracha sauce for garnish

In a fry pan, heat about an inch of oil til a piece of wonton floats to top when dropped in. Begin frying one wonton wrapper at a time. Place the wonton into the oil flat and using tongs, carefully pick up one corner and begin folding over to opposite corner. Be careful not to let the corners touch, you want at least an inch or two of space between the corners. Remember, you are making taco shells!! When the side in oil begins to brown, turn over and brown other side, being careful that sides do not touch. NOTE: Cook until light brown on both sides, when you remove from oil they will continue to cook for a few seconds. Drain upside down over a paper towel. Repeat with remaining wrappers and set aside.

In a large skillet, cook turkey into no longer pink. Add vegetables, ginger, garlic and onion flakes and cook for another 5 minutes. Add teriyaki sauce, peanut butter, vinegar, oil and pepper flakes, Stir until combined and cook on low until heated through. 

Stuff each wonton shell with filling, top with slaw and Sriracha hot sauce, if desired.

White Chocolate Cream Cheese Tassies with Raspberry Preserves

I recently discovered the Philadelphia Indulgence line. It's cream cheese mixed with chocolate and is to die for! I knew, after the first taste, I was going to have to come up with a recipe using it. I decided to lean towards the direction of bite-sized cheesecakes because not only was it an obvious idea, but with Spring now here, it just felt right.

The crust for these is made, quite simply, with flour, cream cheese, butter and just a little bit of milk. You should be able to get 18 shells if you portion it correctly. Make sure to spray your mini muffin tin with a non stick coating, otherwise, you won't be able to get the finished product out!

Crust:

1 cup flour

1 tbs sugar

Dash of salt

1/4 softened cream cheese

2 tbs softened butter

2 tbs milk

Cooking spray

Filling:

1 tub Philadelphia Indulgence, White Chocolate flavor

Raspberry Preserves

Preheat oven to 350° and spray a mini muffin pan with cooking spray

Beat sugar, salt, cream cheese and milk with a mixer. Add flour and mix until well combined (it will be crumbly.) Form into a ball and turn out onto a lightly floured surface, knead 3 to 4 times. Portion out 18 same size pieces. Place one dough portion in each cup of the sprayed muffin tin. Press each portion down and up the sides of the cup. Bake in oven for 10-15 minutes or until the edge of the pastries are golden brown. Remove from oven and let cool. When pastries are cool, fill each one with the white chocolate cream cheese, making a small indent in the centers. Top each one with the preserves. Cover loosely with plastic wrap and refrigerate overnight. Remove each finished dessert from tin and sit on serving plate. Let stand about 5 minutes before serving.

Crock Pot Recipe- Lengua

Lengua, or tongue, used to be a cheap cut of meat to prepare. However, I think because of celebrity chefs featuring offals (the edible internal parts of an animal) on their shows and menus, the cost has skyrocketed. What once was a common thing to eat in our household has now become an occasional meal.

If you are trying lengua for the first time then try your best to get past the fact it is tongue. When completely cooked it is tender and reminds you of a well cooked roast. When I first introduced it to our kids, I didn't let them see it, didn't tell them what it was and they enjoyed it. Only after I had prepared it several times did I let them in on the secret.

1 Lengua, rinsed

2 Poblano peppers, sliced thick

3 Jalapenos, sliced thick

1 Serrano pepper, diced

1 medium yellow onion, sliced

1 bunch cilantro, chopped

5 garlic cloves, peeled

2 garlic cloves, minced

1 tbs whole comino

1 tbs ground comino

2 bay leaves

1 28 ounce can whole peeled tomatoes, drained

1 8 ounce can tomato sauce

salt and fresh ground pepper to taste

Place the tongue and all ingredients in the crock pot, breaking up tomatoes with your hand. Cover, set on low and cook 5-6 hours. When done, remove tongue from pot and lest rest for about 10 minutes. Carefully slice the thick outside skin (you'll see the taste buds and it will be gray and white in color) and peel off to reveal the meat. Slice meat and serve with sauce.

Tres Leches Cake with Cajeta

The Tres Leches cake is a staple in most Mexican restaurants. It's made of white or yellow cake that is soaked in three different milks, hence the name, Tres Leches. When my husband and I got married we chose it as our wedding cake. You know how most people have tons of cake left over? Well, we had absolutely none! It is, in my opinion, one of the best cakes out there.

This particular recipe is a little different from the ones you normally see. Mine is layered with a thin layer of cajeta (Mexican caramel sauce) between the cake. Most people make a sheet cake, cut it in even squares and top with half a maraschino cherry. If you can't find the particular cake mix that I used, just go with a plain white mix. When pouring the milk onto the cake, make sure it doesn't seep out the bottom. The cake should be very moist but not dripping with liquid.

1 box of vanilla cake mix, like Duncan Hines Signature or Moist Deluxe

1 cup sweetened condensed milk

1/2 cup evaporated milk

1 cup heavy cream

1/2 cup cajeta, room temperature

2 tbs powdered sugar

1/4 tsp rum or imitation rum

Prepare cake according to package directions for two 9" cakes. When done, completely cool on wire racks. With a long knife or cake cutter, even out cake layers. Mix sweetened condensed milk, evaporated milk and 1/2 cup of heavy cream in a bowl. Place on cake on a plate with cut side up. Slowly pour 1/2 of the milk mixture over the cake. Be careful not to pour too much, you do not want the liquid to seep out of the cake. Top with a thin layer of cajeta then top with the second cake, cut side up. Slowly pour the remaining milk mixture over second layer, making sure not to add too much. In a mixer bowl, add remaining heavy cream, powdered sugar and rum, whip until stiff. Frost cake with the whipped cream, cover and refrigerate until well chilled, preferably overnight. Garnish with cherries or pineapple if desired.

 

Mexican Rice - My Husband's Version

I will readily admit that up until about 5 years ago I could not make rice, not even plain white rice! It was so bad that I didn't even bother trying anymore. I always left it up to my husband or purchased boil-n-bags, which he hated. After years of watching him make rice, both white and Mexican style, I decided one day to just give it another try. Surprisingly, I got it right and best of all, he approved!

One thing you will probably notice with this recipe is the cooking of the rice before adding the liquid. Besides this recipe, I now make all of my rice this way. I can tell you this much, the rice always comes out fluffy and cooked perfectly. Another thing you will see is the use of the molcajete to grind the spices. If you can find one, purchase it! Besides using it to prepare Latin foods, it is the best spice grinder out there.

1 cup uncooked white rice

2 tbs vegetable oil

2 cups water

1 large bouillon cube

3 garlic cloves, minced

2 tsp ground comino

2 tsp whole comino

1 tsp whole peppercorns

1 8ounce can tomato sauce

1/4 cup each:

      diced onion

      diced green bell pepper

      diced tomato

Grind garlic and all pf the seasonings in a molcajete or spice grinder, set aside. In the microwave, add bouillon to water and microwave til boiling, about 2-3 minutes. Meanwhile, heat a deep covered skillet, add oil and then rice. On high heat, stirring constantly, cook rice until grains start to change color, about 5 minutes. Add spices and cook for about 2 minutes longer. Carefully add water, tomato sauce and vegetables. Bring back to a boil, reduce heat til almost off and cover with lid. Cook until liquid is almost completely absorbed and rice is done. About 20 minutes. Remove from heat. let stand for 5-10 minutes and then fluff with a fork.

Creamed Corn

When you hear cream corn, you automatically think of that stuff that comes in a can. This, is not that stuff! This recipe is heavy in cream, a little sweet and has a hint of nutmeg. I like to use two different types of corn, sweet white and sweet yellow. Use whatever you like, just make sure the package says, "super sweet" or "sweet."

3 tbs butter

1/4 cup chopped onion

1 tbs flour

5 cups frozen corn, thawed

1 1/2 cups heavy cream

4 ounces softened cream cheese

2-3 tbs white sugar

1 tsp cracked black pepper

dash of ground nutmeg

salt to taste

Melt butter in a saucepan. Add onion and cook until translucent. Add flour, stir and cook for a couple minutes. Whisk cream into butter/flour mixture, whisk over medium heat until smooth. Add cream cheese, sugar, pepper and nutmeg and stir until cream cheese has melted. Stir in corn, reduce heat to low and cook an additional 10-15 minutes. Salt to taste. For thinner sauce, add water a few tablespoons at a time.

Crock Pot Swiss Steak

One of my family's favorite dishes is the classic Swiss Steak. For those that don't know, it has nothing to do with Switzerland. The term Swiss refers to the cooking method that is used to make it. It became popular in the 50's, and according to some, because Reynold's Wrap published a recipe for it.

When I first started making it, I would bake it in the oven for a couple of hours. I later modified the recipe, just a little, to accommodate the crock pot. My family likes it served with mashed potatoes and the sauce a little bit thick. If you want to make this in the oven, just add about 1/2 cup of water to the recipe and cover, with foil of course, and bake at 350° for a couple hours.

4 cube steaks, about 1/2" thick

Flour for dusting

1 28oz can whole tomatoes, drained and sliced

1 yellow onion, sliced in 1/2" rings

2 garlic cloves, minced

1/4 cup chopped parsley

1 cup matchstick carrots

1 tablespoon thyme leaves

2 teaspoons tarragon leaves

salt and pepper to taste

Dust cube steaks with flour on both sides, set aside. Place half of the onion slices on bottom of slow cooker then place meat on top. Season with salt and pepper and then top with remaining ingredients. Cover and cook on low for 6 hours. Serve over mashed potatoes or white rice.

Coconut Curry Crab Soup

There is this very popular restaurant down in Port Aransas, TX called Jay's Seafood and Spaghetti Works. Among other things, they serve some of the best soup I've ever had. On our last visit a couple years ago, they served a crab soup with an obvious hint of curry. With the help of my daughter, I came up with this recipe that is quite similar to Jay's. I've made it a couple times, and I will admit, I've never actually taken the time to do exact ingredient measurements or write anything down. But I'm confident this is it! (I hope).

3/4 cup fresh lump crab meat, picked through for shells

1 13.5ounce can premium coconut milk

1 1/2 cups water

1 cup heavy cream

1 ear fresh corn

2-3 tsp curry powder

2 tsp ground ginger

2 tsp red pepper flakes

1/3 cup matchstick carrots

2 green onions, chopped

1/4 cup parsley, chopped

1/2 cup cilantro, chopped

2 garlic cloves, minced

1/2 cup yellow onion, chopped
1 celery stalk, chopped

1 slice bacon, chopped

2 tbs butter

2 tbs vegetable oil

salt and pepper to taste

Remove the kernels of corn from the cob, heat a skillet on high and oil when hot. Add corn, season with salt and pepper and stir fry for about 10-15 minutes. Remove from heat and let cool. In a heavy saucepan, add butter and melt over medium heat. Add bacon, celery and chopped onion. Cook until onion and celery soften and bacon begins to crisp. Add coconut milk, water, curry powder, ginger, red pepper flakes, carrots, parsley and cilantro. Bring to a simmer and continue to cook for about 15 minutes. Add crab, corn, green onion, cream and minced garlic. Salt and pepper to taste, bring back to a simmer and continue to cook an additional 15 minutes, stirring occasionally. Adjust any seasoning as needed.

Crockpot Pulled Pork and Homestyle Potato Salad

I've decided to start putting up a few recipes for the crock pot. Since I work on weekends and am not home to make dinner, it's my solution for giving my family a delicious meal. All my husband or daughter has to do is make any finishing touches and serve.

The crock pot I use is a Kitchenaid 7 quart unit. When I purchased it a few years ago, it was the largest on the market and I love it! It's perfect for doing whole chickens, a small turkey or brisket, ribs, etc. It does cook fairly hot, so most of the recipes I'll be posting will use the low setting. When doing large pieces of meat, like roasts or whole birds, I like to slice an onion in about 1/2" thick rings, place them on the bottom and then the meat on top. This helps keep the meat from drowning in grease.

Pulled Pork

For the rub:

1/4 cup smoked paprika
1/2 cup brown sugar

1/4 cup kosher salt
2 tbs mustard powder
1/4 cup chili powder
1/4 cup ground comino
2 tbs ground black pepper
1/4 cup garlic powder

2 tbs cayenne

Mix all ingredients and store in an air tight container

1 boneless pork butt roast, about 5lbs

1/4 cup apple cider vinegar

1/4 water

1/2 yellow onion, sliced into 1/2" thick rings

Rub enough rub mix over the pork butt to cover all sides, let sit overnight if desired. Place onion rings on bottom of crock pot then place meat on top, fat side up. Pour vinegar and water in pot, cover and cook on low to medium setting for 4 hours. Remove from pot, let rest for 5 minutes then shred for sandwiches.

Potato Salad

1 cup mayonnaise

1 tbs yellow mustard

2 tbs white sugar

7 sweet midgets pickles, diced

2 tbs pickle juice

6-8 medium russet or red potatoes, cubed into 1/2" pieces

6 hard boiled eggs, cubed into 1/2" pieces

2 celery stalks, halved lengthwise and then sliced to 1/2" pieces

1/4 cup chopped fresh parsley

2 green onions, chopped

ground pepper to taste

salt to taste

Place potatoes in a large pot, cover with water and boil until fork tender. Drain in colander and rinse with cold water, drain again. In a small bowl mix mayonnaise thru pickle juice, set aside. In another bowl, add potatoes and all remaining ingredients, mix.  Add mayonnaise mixture to potatoes and gently mix. Cover and refrigerate, overnight if possible. 

Portabella Burger

When it comes to mushrooms, you either like them or you don't. My father always said he would never eat anything that grew in bat guano. Fortunately, my mother felt differently and served mushrooms anyway. I love button mushrooms sauteed with butter and onions, mushrooms stuffed with cheeses and baked, mushrooms fried and dipped in sauce...... you get the picture. Out of all the ways to prepare mushrooms, I like portabella burgers the most. Not many restaurants serve them so if by chance I find a place, I always order it.

The following is based on one I had at a local brewery. It was served with a side of sweet potato fries which I have omitted. Because of the amount of liquid that mushrooms hold, I suggest that after cooking you lay the mushrooms on a paper towel to drain a bit. Keep in mind too, mushrooms retain their heat so watch out when you take that first bite!

4 Large portabella mushrooms, cleaned

4 tbs olive oil

4 tbs balsamic vinegar

2 cloves garlic, minced

fresh cracked pepper, to taste

Kosher salt, to taste

2 tablespoons garlic butter, I use Challenge Butter Tuscan Style

1/2 each red, yellow, orange bell peppers all sliced evenly

1/2 purple onion, sliced

1-2 Haas avocados, sliced evenly

4 whole wheat buns

1 6-8oz jar prepared tomato bruschetta

shredded mozzarella cheese for topping

Preheat oven to 375°

Combine the olive oil, balsamic vinegar,minced garlic,pepper and salt in a small bowl. Brush the inside of the mushrooms with this mixture. Place mushrooms, inside facing up, in a shallow baking pan and bake for about 10 minutes. Remove from oven, turn over and brush tops with mixture. Reserve remaining mixture for peppers. Place back in oven and bake for about another 10-15 minutes. Meanwhile, heat a saute pan and add garlic butter. When butter is melted add peppers and onions, saute a few minutes then add remaining olive oil/vinegar mixture. Cook over medium heat until vegetables begin to soften. 

To assemble, toast the inside of the buns and spread bruschetta on each half. Place one mushroom on the bottom bun and top with onion/peppers, mozzarella cheese and avocado slices.