tag:blogger.com,1999:blog-74848743011346013972024-03-18T21:52:41.467-07:00It's true, Amanda is a foodieamandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-7484874301134601397.post-5555052423606773632016-01-24T12:16:00.002-08:002016-01-24T12:16:21.882-08:00Cornmeal Biscuits with Chorizo Gravy<ul class="ingredients" style="background-color: white; box-sizing: border-box; color: #333333; font-family: 'Graphik Web Medium', Helvetica, Arial, sans-serif; font-size: 15.5px; list-style: none; margin: 0px; padding: 0px;">
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="quantity" style="box-sizing: border-box;">1/2</span> <span class="unit" style="box-sizing: border-box;">cup</span> <span class="name" style="box-sizing: border-box;">all-purpose flour</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">3/8 <span class="unit" style="box-sizing: border-box;">cup</span> <span class="name" style="box-sizing: border-box;">cornmeal</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="quantity" style="box-sizing: border-box;">1/2</span> <span class="unit" style="box-sizing: border-box;">tablespoon</span> <span class="name" style="box-sizing: border-box;">sugar</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">1 <span class="unit" style="box-sizing: border-box;">teaspoons</span> <span class="name" style="box-sizing: border-box;">baking powder</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="quantity" style="box-sizing: border-box;">1/2</span> <span class="unit" style="box-sizing: border-box;">teaspoon</span> <span class="name" style="box-sizing: border-box;">baking soda</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="quantity" style="box-sizing: border-box;">1/2</span> <span class="unit" style="box-sizing: border-box;">teaspoon</span> <span class="name" style="box-sizing: border-box;">kosher salt</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">1/2 <span class="unit" style="box-sizing: border-box;">teaspoon</span> <span class="name" style="box-sizing: border-box;">freshly ground black pepper</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">1/4 <span class="unit" style="box-sizing: border-box;">cup</span> <span class="name" style="box-sizing: border-box;">(1/2 stick) chilled unsalted butter, cut into pieces</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="name" style="box-sizing: border-box;">3/8 cup buttermilk</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="name" style="box-sizing: border-box;"><br /></span></span></li>
</ul>
<div>
<ul style="background-color: white; box-sizing: border-box; color: #333333; font-family: 'Graphik Web Light', Helvetica, Arial, sans-serif; font-size: 16px; line-height: 27.2px; list-style: none; margin: 0px; padding: 0px; word-spacing: 0.16px;">
<li class="step" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px 0px 0.9rem;"><div class="text" itemprop="recipeInstructions" style="box-sizing: border-box;">
Preheat oven to 425°. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.</div>
</li>
<li class="step" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px 0px 0.9rem;"><div class="text" itemprop="recipeInstructions" style="box-sizing: border-box;">
Drop dough by heaping ¼-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake at 425 for 6 minutes, 400 for 6 minutes, 350 for 4 minutes, then turn oven off for 6 minutes. Rotate skillet once through. Cook until biscuits are puffed and golden brown. </div>
</li>
<li class="step" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px 0px 0.9rem;"><div class="text" itemprop="recipeInstructions" style="box-sizing: border-box;">
<span style="line-height: 27.2px; word-spacing: 0.16px;">Notes: Seemed like too much butter in the mix. It melted quickly at 425. Next time, I would start at 400 and use maybe 1-2 T less butter.</span></div>
</li>
</ul>
<div>
<span style="color: #333333; font-family: Graphik Web Light, Helvetica, Arial, sans-serif;"><span style="line-height: 27.2px; word-spacing: 0.16px;">Chorizo Gravy</span></span></div>
<div>
<br /></div>
<div>
<ul class="ingredients" style="background-color: white; box-sizing: border-box; color: #333333; font-family: 'Graphik Web Medium', Helvetica, Arial, sans-serif; font-size: 15.5px; list-style: none; margin: 0px; padding: 0px;">
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="quantity" style="box-sizing: border-box;">1</span> <span class="unit" style="box-sizing: border-box;">tablespoon</span> <span class="name" style="box-sizing: border-box;">vegetable oil</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">4 oz. <span class="unit" style="box-sizing: border-box;">pound</span> <span class="name" style="box-sizing: border-box;">fresh chorizo, casings removed</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;">2 <span class="unit" style="box-sizing: border-box;">tablespoons</span> <span class="name" style="box-sizing: border-box;">all-purpose flour</span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><span class="quantity" style="box-sizing: border-box;">1½</span> <span class="unit" style="box-sizing: border-box;">cups</span> milk (I used cashew and almond)</span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" itemprop="ingredients" style="box-sizing: border-box; display: inline-block; font-size: 14px; line-height: 1.38em; padding: 7px 0px;"><br /></span></li>
</ul>
</div>
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<ul style="background-color: white; box-sizing: border-box; color: #333333; font-family: 'Graphik Web Light', Helvetica, Arial, sans-serif; font-size: 16px; line-height: 27.2px; list-style: none; margin: 0px; padding: 0px; word-spacing: 0.16px;">
<li class="step" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px 0px 0.9rem;"><div class="text" itemprop="recipeInstructions" style="box-sizing: border-box;">
While biscuits are baking, heat oil in a medium skillet over medium. Add chorizo, breaking up any large pieces with a spatula. Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes. Transfer to a small bowl with a slotted spoon.</div>
</li>
<li class="step" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px 0px 0.9rem;"><div class="text" itemprop="recipeInstructions" style="box-sizing: border-box;">
Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually add milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir chorizo into gravy.</div>
</li>
<li class="step" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px 0px 0.9rem;"><div class="text" itemprop="recipeInstructions" style="box-sizing: border-box;">
Top biscuits with gravy, fried over easy egg, avocado, cilantro, and cotija cheese.</div>
</li>
</ul>
</div>
<ul style="background-color: white; box-sizing: border-box; color: #333333; font-family: 'Graphik Web Light', Helvetica, Arial, sans-serif; font-size: 16px; line-height: 27.2px; list-style: none; margin: 0px; padding: 0px; word-spacing: 0.16px;">
<li class="step" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px 0px 0.9rem;"><div class="text" itemprop="recipeInstructions" style="box-sizing: border-box;">
Original source: http://www.bonappetit.com/recipe/cornmeal-biscuits-with-chorizo-gravy-and-scallions</div>
</li>
</ul>
</div>
amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-33185568104942784232015-11-24T22:29:00.001-08:002015-11-24T22:29:55.378-08:00Marinated Mushrooms2/3 c. white vinegar<br />
1/3 c. red wine (Fiesta Heart of Texas)<br />
2 T. orange olive oil<br />
4 cloves garlic, smashed<br />
1 T. scilian herb mix<br />
1 T. tuscan sun herb mix<br />
<br />
Simmer<br />
<br />
Add 2# mushrooms, quartered on cut in to sixths. Cook until softened, about 10 minutes.<br />
<br />
Pour into half gallon jar. Top off with 1/6 c. red wine, 1/6 c. vinegar, and 2T fig balsamic vinegar.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-59400220569599546092015-11-22T21:39:00.001-08:002015-11-22T21:39:37.327-08:00Brisket Chili<br /><br />2 small onions, diced<br />1 jalapeno, diced<br />Saute in grapeseed oil.<br /><br />4 cloves garlic, chopped<br />Sautee.<br /><br />2 spoonfuls of tomato paste<br />Stir in and cook for 1 minute.<br /><br />1 pound brisket, fully cooked<br />3 Tbls New Mexico Chile Powder <br />2 Tbls Ancho Chile Powder <br />1 Tbls Smoked Sweet Paprika <br />3 Tbls Fancy Cumin <br />1.5 Tsp crushed mexican oregano <br /><br />Stir spices until thoroughly mixed into brisket. Cook for 1 minute.<br /><br />1/2 bottle nitro milk stout<br />Deglaze pan with beer.<br /><br />2 10oz cans rotel<br />2 cups water<br />Add and simmer.<br /><br />Break apart if you have and add 1 hatch green chile sausage patty.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-42279161036711155262015-11-22T14:52:00.000-08:002015-11-22T21:52:20.071-08:00Pumpkin Pancakes<br />2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or 2% milk to equal 2 cups)<br />1 cup pumpkin puree<br />2 eggs<br />3 tablespoons unsalted butter, melted and cooled slightly + more for cooking, if desired<br />2 teaspoons pure vanilla extract<br />2 1/2 cups all-purpose flour<br />1/3 cup granulated sugar<br />1 tablespoon baking powder<br />½ teaspoon baking soda<br />2 teaspoons pumpkin pie spice blend* or (1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves)<br />½ teaspoon salt<br /><br />To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.<div>
<br />Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.</div>
<div>
<br />In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.</div>
<div>
<br />Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.<br />Let batter rest for about 5 minutes.</div>
<div>
<br />Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/4 cup measure, pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.</div>
<div>
<br />Serve topped with butter and maple syrup, if desired.</div>
amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-55687369289633962022015-10-30T21:44:00.000-07:002015-11-22T21:44:24.122-08:00Jalapeno Beer Bread12.6 oz flour<br />
3 T baking powder<br />
1t. salt<br />
1/4 c. sugar<br />
1/4 c. coarsely chopped jalapenos<br />
Mix all ingredients together briefly.<br />
<br />
1/4 c. salted butter<br />
Pour melted butter over the top.<br />
<br />
Pour in loaf pan and bake at 375 for 45-50 minutes. Let cool in pan for 15 minutes then remove.<br />
<br />amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-31207967488401196752015-10-30T21:41:00.000-07:002015-11-22T21:42:50.722-08:00Beer Cheese Soup1 c. onions, frenched (1 medium onion)<br />
6.4 oz bacon<br />
1 c celerey, 2 stalks<br />
1 c carrots, 2 skinny, 1 med.<br />
1 jalapeno<br />
3 cloves garlic<br />
Saute until onions are translucent and veggies are soft.<br />
<br />
2 T. butter<br />
1/4 c. flour + 1tsp.<br />
Add butter and sprinkle flour over veggies. Cook 3mins until flour smells nutty.<br />
<br />
2 c. chicken stock<br />
12oz beer<br />
Add and simmer 10 mins.<br />
<br />
8 oz cheese<br />
12 oz evaporated milk<br />
cayene<br />
1 tsp jalapeno sauce<br />
Add cheese in small amounts until melted and add remaining ingredients.<br />
<br />amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-33131152472613576242015-09-20T12:16:00.001-07:002015-09-20T12:16:09.608-07:00Leftover Veggie Frittata1/4c. onion<br />
1/2 red bell pepper<br />
3 green onions<br />
1 extra large garlic clove<br />
1 tomato<br />
green beans<br />
squash, zuchinni, mushroom blend<br />
<br />
6 large eggs<br />
1/2 c. sour cream<br />
<br />
Sautee onions, add garlic. Add tomatoes. Warm green beans and squash mixture.<br />
<br />
Mix eggs and sour cream.<br />
<br />
Pour over veggies.<br />
<br />
Bake 350 for 10 mins. Sprinkle with cheese, bake additional 3 mins.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-85827834121744072522015-08-16T20:07:00.003-07:002015-08-16T20:07:20.389-07:00Spicy Refrigerator Pickled Okra1 pint<br />
<br />
Okra<br />
2 cloves garlic<br />
1 sprig dill<br />
1 t. mustard seed<br />
2 chile de arbol<br />
1 t. sugar<br />
<br />
1 c. apple cider vinegar<br />
1 c. water<br />
2 T. saltamandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-56630960564481279632014-09-01T15:31:00.002-07:002014-09-01T15:31:34.088-07:00Green Onion and Wine Jam10 bunches of green onions<br />
2 T. butter<br />
750 ml white wine<br />
1 package powder pectin<br />
4 c. sugar<br />
<br />
Finely dice white ends of onions, rough chop green ends. Saute in butter until soft. Add wine and pectin. When boiling, add sugar and bring to hard boil for 1 min. Can and process in hot water bath. Makes 2.5 pints.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com1tag:blogger.com,1999:blog-7484874301134601397.post-6609115067067360532014-09-01T15:25:00.002-07:002014-09-01T15:31:49.145-07:00Sweet Jalapeno RelishLots of peppers<br />
A few bell peppers<br />
2 T granulated garlic<br />
1.5 T mustard seed<br />
1 T celery seed<br />
<br />
Ratio of 1 c. vinegar to 2 c. sugar<br />
<br />
Remove seeds from larger peppers. Finely chop peppers (I pulsed for 27 times in food processor). Add peppers to large heavy pot, add enough vinegar and sugar to make it have a pourable consistency. Cook for 10-15 minutes until peppers become soft. Can and process in water bath. Makes 2.5 pints.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-5167377129590020362013-11-26T18:22:00.005-08:002013-11-26T18:22:53.600-08:00Relish That Green Sauce Dip1/2 jar HEB Relish That Corn<br />
1/2 jar That Green Sauce, mild or medium<br />
1 (8oz) package HEB Cream Cheese, softened<br />
1/2 package HEB Bacon Pieces<br />
<br />
Mix all 4 ingredients and serve chilled with crackers of choice. Garnish with green onions of extra zip.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-13503786495631753862013-07-17T22:53:00.000-07:002013-07-17T22:53:07.285-07:00Taqueria-Style Green Sauce20 serranos<br />
12 jalapenos<br />
6 garlic cloves, quartered<br />
<br />
Remove stems and boil for 10-15 minutes COVERED (unless you want to die from coughing) or until soft. Transfer peppers and garlic to blender and puree. Add 3 T olive oil and boiling water until desired consistency is reached. If too hot when serving, a a few tablespoons of sour cream to lessen heat. Eat with reckless abandon.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-16030086586471576752012-11-23T15:46:00.002-08:002012-11-23T15:47:00.414-08:00Cranberry Pepper Jelly1 red bell pepper (~1 c.)<br />
2 jalapenos, finely chopped with seeds (~1/2 c.)<br />
<br />
1 c. apple cider vinegar<br />
1 c. white vinegar<br />
Juice of 1/2 lemon<br />
<br />
1 bag fresh cranberries<br />
6 c. sugar<br />
1 packet liquid pectin<br />
<br />
Simmer peppers and vinegar together until peppers are soft. Add sugar until melted. Add cranberries, cook until all have popped, about 10 minutes. Follow directions on pectin packet.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-67092072341070481602012-10-07T20:33:00.001-07:002012-10-07T20:33:10.264-07:00Seafood Corn Chowder3 slices bacon<br />
1 onion, finely diced<br />
1# potato (1 lg potato)<br />
1 can white corn<br />
2 Tbsp. floor<br />
<br />
Box of chicken stock<br />
Can of creamed corn <br />
Small can of clams in their own juice, juice separated from clams<br />
<br />
Shrimp<br />
Crabmeat<br />
<br />
Slice bacon into small chunks. Render fat. Leave bacon in pot, drain fat except 1Tbsp. Add the onion and saute until onion is brown. Add potatoes and corn. Cook until potatoes and corn have color on them. Add more bacon fat if needed. Cover veggies in 2 Tbsp. of flour and cook for 4 minutes.<br />
<br />
Add box of chicken stock, creamed corn, and juice of clams to taste. Don't add all at once because it can be too salty. Bring to boil for 10 minutes or until potatoes cooked. Once potatoes are fork tender, add shrimp and drained clams and cook for an additional 5 minutes, or until shrimp turn pink. <br />
<br />
Add crabmeat to individual soup bowls. The heat from the soup will warm the crabmeat, but that way you can ensure that there's plenty in each bowl. :) Serve with crusty bread.<br />
<br />
<br />amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-28197447081286852512009-11-10T15:15:00.000-08:002009-11-11T21:42:00.575-08:00Italian Crock Pot Roast3# beef roast<br />Salt and pepper<br /><br />1 small bag baby carrots<br />5 potatoes, medium cubed (about 1")<br />1 large onion, sliced vertically in large wedges<br />1 can diced tomatoes, Italian style<br />1/2 can dry red wine<br />Package of Italian salad dressing mix<br />Italian seasoning<br /><br /><br />6 ounces red wine<br />2 tsp. flour<br /><br />Buy any type of roast that suits your fancy, usually I buy whatever is on sale. Cheaper cuts of meats do especially well cooking low and slow so it won't matter. Trim the roast of any excess fat, some fat at this point is okay, just gristle and large amounts hanging on the meat need to be removed. Once the roast is prepped, heat a skillet over medium high heat. Drizzle a little bit of oil in the bottom of the pan, salt and pepper the roast. Sear all sides of the roast until a nice brown crust develops. The roast doesn't need to be cooked all the way, you are just trying to brown the outside. <br /><br />Put potatoes in the bottom of a LARGE crock pot. Then layer carrots and onions. Nestle the seared roast in the vegetables, leaving the potatoes touching the bottom of crock pot. Vegetables should be touching the sides of the crock pot and the roast should be surrounded by vegetables. Pour can of tomatoes over the roast and vegetables. In tomato can, pour in wine, add Italian salad dressing mix and stir. Pour into crock pot. (At this point, it's also okay to add a little water or wine back to the can to make sure you get all the seasonings out).<br /><br />Cook on high for 6-8 hours or low overnight. About halfway through, taste gravy and add Italian seasoning to taste. You may need to add more liquid depending on the size of your pot and how much liquid develops. I did not need to add any, but I certainly would not have complained with more gravy.<br /><br />Thirty minutes before serving, pour wine into a coffee cup (that's how I estimated 6 ounces, clever, no?) and add flour. Whisk until no flour lumps are present. Add to crock pot and turn heat to high. Gravy will thicken and be ready to serve with roast and veggies. <br /><br />Roast should fall apart when you are ready to eat. Serve in a bowl with some nice hearty multi-grain bread. It's a meal in a bowl! <br /><br />**Forgive me for the lack of pictures. There wasn't really any time for pictures before it got eaten up. I would assume that roast really doesn't photograph that well. But I guess that just means I'll have to make it again to test that theory!amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com2tag:blogger.com,1999:blog-7484874301134601397.post-11541641029799823402009-09-20T16:01:00.000-07:002009-09-21T00:35:36.967-07:00Chile Rellenos CasseroleMy mom and I used to be Mexican food connoisseurs while I was growing. I mean, we used to frequent Casa Ole AT LEAST once a week. ;) My mom used to always order chile rellenos, I could practically bet money on it that she would order them. I attempted to eat one once and thoroughly did not enjoy it. It was mushy and peppery and soggy and just plain gross. Since that day, I had never tried once again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Qkmj1NU-wOTuBKux1CCHD7y9nqyV6hxfz7MZgvgFopB4_555cVwV2KUItPtiZqY10IMIOi2chfLUF6Lvw92aC5eh_61Atgli6EiRR470JO-G-HM3JS1NGO4_pvUQVhcfHXmeEMsVfyAH/s1600-h/017.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Qkmj1NU-wOTuBKux1CCHD7y9nqyV6hxfz7MZgvgFopB4_555cVwV2KUItPtiZqY10IMIOi2chfLUF6Lvw92aC5eh_61Atgli6EiRR470JO-G-HM3JS1NGO4_pvUQVhcfHXmeEMsVfyAH/s320/017.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5383802626561736434" /></a><br /><span style="font-style:italic;"><center>The dish that started it all. It's the little dude on the right. </center></span><br /><br />UNTIL, I went to New Mexico this summer. I inadvertently ordered one. It came on the New Mexico special plate. A green hatch chile stuffed with white cheese and fried. Ohmygosh, it was delicious, I couldn't believe I had missed out on this for so long. Since July, chile rellenos have been my weakness at Mexican food restaurants. But on Friday, I had my first bad chile rellenos incident. It wasn't necessarily bad, but it just didn't live up to my standards. I decided to take the task of making chile rellenos myself but I decided to try and bake them in a casserole style so I don't have to worry about frying. My results was TASTY but not too pretty. I'll keep working on it though. I had an odd amount of chiles so you can either go down to four for two layers or up to six/seven for three layers. Your choice. And once again, I'm using some regional ingredients, so I don't have a substitution suggestion...yet. I'll keep working on that for you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqAqli26kKVF9lNSHEwGlYxdHqsI9ETO3Bk8ZHwuuO7Cbs4vSCfMRmksIsPsquY2Gfdi9_2qHVsrx6L_q26saYS2LlBFkBd9ji-SbiG9wRu51byi-3rIFY13dcmiMuU1Vx3gp060Nus5y/s1600-h/009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqAqli26kKVF9lNSHEwGlYxdHqsI9ETO3Bk8ZHwuuO7Cbs4vSCfMRmksIsPsquY2Gfdi9_2qHVsrx6L_q26saYS2LlBFkBd9ji-SbiG9wRu51byi-3rIFY13dcmiMuU1Vx3gp060Nus5y/s320/009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5383786565714332994" /></a><br /><br />Serves 4<br /><br />1 14 oz. can Hatch 5 Pepper Enchilada Sauce<br />8 poblano chiles<br />1 round sliced queso asadero cheese<br />6 eggs<br />1/3 c. crushed tortilla chips<br />Splash of milk<br />Salt/Pepper to taste<br /><br />Turn over to broil and move rack to top shelf. Place chiles directly on oven rack. Blacken chiles on each side (just be warned, they will pop and hiss at you). Once chiles are thoroughly blackened, remove and place in a plastic sack (an old HEB one works fine) and tie the bag to let steam for 15 minutes or so. Go ahead and change the oven to 375 degrees. After 15 minutes, remove chiles from bag, (and it works best if you work over said bag), remove skin from chiles. It will be a thin layer that should have blackened. It should come off relatively easy. Then, seed chiles, remove stem and spilt in halves. Do with all remaining chiles.<br /><br />Pour half of the enchilada sauce in the bottom of an 8x8 pan. Place chile halves down to cover the sauce. Think about putting them in a single layer, much like you would lasagna noodles. You might need to tear some of the chiles to fit. Next, tear your queso asadero cheese slices with your hands and place them on top of the chiles. You don't want them next to each other because they will melt (and oh so nicely I might add) and spread. Repeat chile/cheese/chile. <br /><br />In a bowl, mix/whisk eggs, splash of milk, crushed tortilla chips and salt and pepper throughly. (Here, I made the mistake of not whipping the eggs thoroughly and I had some patchy areas in my casserole.) Pour this layer over the top. Bake for 30 minutes.<br /><br />When eggs are set, but not browned, place remaining slices of cheese on top. Bake for an additional 5 minutes or until cheese is melted. This next step is VERY important, but will be very hard to do. Remove from oven and let it set for ten minutes! If not, you'll end up with a short layer casserole with cheese sauce in your dish that you'll have to spoon over tortilla chips, and while tasty, it would be much better in between the chiles. Queso Asadero is a very melty cheese. It WILL run out of the layers if you don't give it time to set. That's why my picture looks short and small. Slice into pieces and spoon remaining enchilada sauce over the top. Serve with some refried black beans and you are done!amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-90500196117259234652009-09-19T13:23:00.000-07:002009-09-20T23:31:48.255-07:00Cold Brewed CoffeeI've been hearing all the rage about cold brewed coffee. It's supposed to be "all the rage." Benefits boasted are that the coffee is less acidic, more caffeinated and less bitter than conventional coffee. You also preserve the oils like you would in a french press. What I'm banking on is the convenience of it, you make a concentrate and then you can either use it for iced coffee or heat it up and have traditional warm coffee. <br /><br />This is fairly easy to make. The hardest part for me was straining it. I only had a normal plastic colander. I think a metal sieve lined with a coffee filter would work MUCH better. As for the coffee, make sure you pick something you like. I went to the bulk aisle in my local HEB, picked out my favorite whole bean and then grounded it in the store on the coarsest ground they had. For those of you with bulk aisles in your local HEB, I'd recommend the Houston blend. It turned out so nicely and I didn't even need any sweetener! This will be one of those no recipe recipes. The ratio of coffee to water should be about 1 parts coffee to 4 parts water, but I fudged a little bit and it turned out great. Then this will make you concentrate and you theoretically should add 1 part water to 1 part concentrate, but who has time for measuring these days? I mean, really? So do as your hearts content, if you concentrate ends up weak, add less water when you make or if it ends up too strong, add more water. It's your coffee! Drink it how you like it! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDk-IudEjg4SQOUhGTI7rWyt8DlGOu2qnVs1Vu-lVoqfxJGYSTKvHMiGtGajwMwWzhnz1ucZWl_JGAyhgEgV89cZdonaaAEpnZonjDvlYHDObYPiw7Y-gJWsimiZ2gi5j2E7_KQZIL2X0H/s1600-h/006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDk-IudEjg4SQOUhGTI7rWyt8DlGOu2qnVs1Vu-lVoqfxJGYSTKvHMiGtGajwMwWzhnz1ucZWl_JGAyhgEgV89cZdonaaAEpnZonjDvlYHDObYPiw7Y-gJWsimiZ2gi5j2E7_KQZIL2X0H/s320/006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5383803749175334194" /></a><br /><span style="font-style:italic;"><center>Sorry, pictures of coffee aren't that exciting.</center></span><br /><br />1 c. coarsely ground coffee<br />4 c. filtered water (yes, this will make it taste better, promise!)<br /><br />Mix coffee grounds and water in a sealable container. I used a 1 qt. mason jar. (Yes if you do the math, I fudged a little bit on the coffee.) Steep the grounds over night. In the morning, strain coffee through a coffee filter lined sieve. After initial filtering is done, strain through a double lined coffee filter, just to remove any last bit of grounds. Store in the refrigerator. When you are ready to drink coffee, add 1 part concentrate to 1 part water. Either warm in microwave or serve over ice with cream, my personal favorite. It really does taste different from your traditional brewed coffee. You'll definitely be happy you don't have to deal with coffee breath afterwards!amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-22517519823250908492009-09-18T20:03:00.000-07:002009-09-20T23:42:03.982-07:00Dos Leches Pan Dulce Bread PuddingI've been in Harlingen for 5 weeks now. I must admit I'm a HUGE fan of Mexican cuisine. I've become addicted to the Mexican bakeries around here. Each of them sells the same thing for the most part; various kinds of cookies, empanadas and pan dulce which is a round loaf of bread that has a slightly sweet flavor. At a few of the bakeries, they have day old pan dulce loaves 5 for $1.00. Since I love bread pudding and it's a great deal, I decided this would be a good medium to try it with. I'm also in love with the different items you see in the grocery stores down here that generally aren't found in the rest of Texas. One such is Media Crema. It's in the baking aisle with sweetened condensed and evaporated milk. It's a thick cream in a can basically. It's even thicker than half and half and probably heavy whipping cream. If you can't find Media Crema, whipping cream would probably do the trick though.<br /><br />Most Mexican desserts aren't sweet by American taste buds. This dessert hits it's right on the spot. Since the bread is slightly sweet you don't need to add any additional sugar to the custard mix. The end result is delicious, sweet enough to qualify as dessert but not overwhelming. If I had to do it again, I might add a little bit of piloncillo to the dos leches that goes on top just to make it an wee bit sweeter and add some depth to it. The neat thing about this dessert is that the colors from the icing on the bread stay intact while baking so you end up with colorful bursts as you slice into it. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymVqtlPKb90q3TLekWF73_tvc2N1BD9KwUUbHPNgTmspWC4sd226nx5GGvirMIQUUfq6w2IAUqqx3TN0hIpL6Dt8dZzSmgwojW1DraKt1wwlFrpm92Qtgnc5b2r8HWlyfWwDZ78LYdIxb/s1600-h/005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymVqtlPKb90q3TLekWF73_tvc2N1BD9KwUUbHPNgTmspWC4sd226nx5GGvirMIQUUfq6w2IAUqqx3TN0hIpL6Dt8dZzSmgwojW1DraKt1wwlFrpm92Qtgnc5b2r8HWlyfWwDZ78LYdIxb/s320/005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5383806351583015778" /></a><br /><br /><span style="font-weight:bold;"><br /><span style="font-style:italic;">Dos Leches Pan Dulce Bread Pudding</span></span><br /><br />8 Pan Dulce (day old), torn in about 1" pieces by hand<br />raisins (to taste)<br /><br />6 eggs<br />4 c. milk<br />1/2 14 oz. can sweetened condensed milk<br /><br />1/2 14 oz. can sweetened condensed milk<br />1 can (7.6 oz.) NESTLÉ Media Crema (can be found in Mexican Grocery Food Store)<br /><br />Preheat oven to 350° F. Grease 9x13 baking dish.<br /><br />Place about half pan dulce pieces on bottom of baking dish in one single layer. Let bread sit for about ten minutes to dry out. Sprinkle with half the raisins (I used about 1/3 cup here). Repeat process with remaining bread slices and raisins.<br /><br />Combine milk, butter, cinnamon, first half of sweetened condensed milk and eggs either by whisk or by blender. Mix until smooth. Pour over pan dulce layers in dish. Let stand for 10 minutes, pressing down on bread so that bread is soaked in liquid.<br /><br />Bake for 35 to 40 minutes or until knife comes out clean. Be careful not to overbake.<br /><br />While bread pudding is baking, combine remaining sweetened condensed milk and media crema. After pudding has come out of oven, pour the two milks (dos leches) over the cake. It will not absorb fully, but you will have a layer of sweet cream sitting on the top. Serve warm (although it's not too bad cold either)! <br /><br />Heavily adapted from <a href="http://www.meals.com/Recipes/Pan-Dulce-Pudding-with-La-Lechera-Rum-Sauce.aspx?recipeid=143784">Nestle Meals</a>amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com2tag:blogger.com,1999:blog-7484874301134601397.post-29793058154788005642009-09-06T20:45:00.000-07:002009-09-20T23:59:37.190-07:00No Leftovers CakeI made this for a family gathering on Labor Day. I was looking for something easy and that would fit in a cake pan and not have to roll out or scoop out cookies. This is a take on a cake that my mom used to make, but I just changed it ever so slightly due to my recent obsession with Tres Leches Cake. Seriously, in less than 24 hours, this cake was gone. I had to fight for the last piece. This takes no longer than a normal cake to prepare and it will win over everyone!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDqruBOzZsm7zkRNQbkpuRNMnIe7dDfc4ZuP7yRVEHZI0SOjEgC8DPBLdRO62mNgKFUmWheFVTGg5PMGUVKgaNOqQp7TM96aPA8wYhxVoihORpzug88T8l0YY4gg5F8rba0lbtEpEhx3e/s1600-h/001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDqruBOzZsm7zkRNQbkpuRNMnIe7dDfc4ZuP7yRVEHZI0SOjEgC8DPBLdRO62mNgKFUmWheFVTGg5PMGUVKgaNOqQp7TM96aPA8wYhxVoihORpzug88T8l0YY4gg5F8rba0lbtEpEhx3e/s320/001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5383810115698321826" /></a><span style="font-style:italic;"><center>I didn't even get a picture of a slice because it was gone so quickly!</center></span><br /><br />1 chocolate box cake mix, to be prepared as directed<br />1 can sweetened condensed milk<br />1 jar of caramel topping (can be found in the ice cream aisle)<br />1 large container cool whip<br />2 large Heath bars, crushed<br /><br />Prepare chocolate cake as directed on box. While cake is warm, poke holes in cake with straws or end of a wooden spoon. Pour can of sweetened condensed milk over warm cake. After milk has soaked in, pour caramel topping over cake. Let cake cool. Right before serving, top with Cool Whip and sprinkle with Heath bars. At first, you might want to serve smaller pieces, but I found people came back for seconds anyways. ;)amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-4233965815309714312009-09-06T13:30:00.000-07:002009-09-21T00:34:30.763-07:00BBQ Stuffed Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pXOskJWjEKkpF1vkXrQSDh308fqj9KUSFMfatPYDzLc1s0Jxdiorr6Zhql6EBvpNK7F9AfrDp8NDbLTCrhf_hpWQ85KWSrAVYj5BAEfmtjV1UqXqTEJ0-zvpcpxRem4USD3eGoikWD7C/s1600-h/002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pXOskJWjEKkpF1vkXrQSDh308fqj9KUSFMfatPYDzLc1s0Jxdiorr6Zhql6EBvpNK7F9AfrDp8NDbLTCrhf_hpWQ85KWSrAVYj5BAEfmtjV1UqXqTEJ0-zvpcpxRem4USD3eGoikWD7C/s320/002.JPG" alt="" id="BLOGGER_PHOTO_ID_5383814662515123570" border="0" /></a><br />I had been eyeing dishes to make for Labor Day at my grandparent's house. I had found a stuffed pepper recipe online but decided it was too much work so I didn't pick up the ingredients. When I got there, my grandfather must have been thinking the same thing because he bought almost exactly what I needed. I made a few adjustments to suit the ingredients we had on hand. Also, I had problems with the bacon sticking to the outside AND the stuffing falling out. To remedy that, I changed the recipe below to what I think will work. So the pictures won't match and if the changes don't work, don't sue me. ;) I plan to make these again when I have a crowd, so I'll be sure and post an update. Even if you make them as pictured (which would be saving the bacon for the outside), they'll still be delicious, just a little messy. I can say these went quicker than the <a href="http://amandaisafoodie.blogspot.com/2009/09/no-leftovers-cake.html">No Leftovers Cake</a>. They even beat out the crab stuffed jalepenos that my aunt is famous for! They smokey flavor of the peppers melds together with the meats and make for a delicious savory treat which can even work as a full meal because the peppers are so big.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXx406vVi8SEmAddjm9zRjjU_s97eQOyKmdCHvPbzHtUwdgjlEvOdeSA5oh7FTvp0ab4NsJu9K5uT50ZH82tXk0V8qnJfyqhDt3e5jbPyUpVbppN0CHLOZW68LVNg34JyaiNxOkHD-y2U/s1600-h/007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXx406vVi8SEmAddjm9zRjjU_s97eQOyKmdCHvPbzHtUwdgjlEvOdeSA5oh7FTvp0ab4NsJu9K5uT50ZH82tXk0V8qnJfyqhDt3e5jbPyUpVbppN0CHLOZW68LVNg34JyaiNxOkHD-y2U/s320/007.JPG" alt="" id="BLOGGER_PHOTO_ID_5383814311906860450" border="0" /></a><br /><br />15 large evenly shaped poblano peppers<br />16 slices of bacon<br />2# ground beef<br />2# ground sausage<br />2-4 c. shredded cheddar cheese<br />2 c. ranch dressing<br />BBQ sauce<br /><br />Wash, remove tops from peppers (carefully, you will use them later) and remove seeds and membrane while leaving peppers whole.<br /><br />In a skillet, fry bacon until cooked but not crisp. Brown beef and sausage in a skillet until brown but not crisp. Drain off all fat. Crumble bacon into meat mixture. Let cool. Add cheddar cheese to your liking and ranch dressing to meat mixture until mixture is coated but not runny. Loosely stuff mixture into peppers Replace tops on peppers to hold everything in and secure with a toothpick.<br /><br />Either on a grill or under a broiler, place peppers. Cook until peppers are soft and begin to char on the outside. Rotate peppers on all sides until thoroughly cooked. After peppers are cooked, brush on BBQ sauce and continue cooking until sauce is warm and acts as a glaze on the peppers.<br /><br /><a href="http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/rattlesnake-tails/">Adapted from Tasty Kitchen</a>amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-78558339131238015012009-05-27T17:54:00.000-07:002009-09-20T13:14:41.088-07:00Alejandra's Restaurant, BalingerOn my way to Abilene, I've passed through Ballinger. It's a cute town with a courthouse and a downtown. Well actually, "downtown" is the only part of town in Ballinger. There's some quaint looking restaurants that I've seen and I've been dying to stop but work or the time of day has always prevented me. But today was my lucky day! I drove through Ballinger around 7:30pm. I drove down the strip to look at my prospects more closely. There was a restaurant that was packed with cars in its parking lot and on both sides of the street. It was labeled as a mexican/american restaurant. Eh, for once, I was looking for something other than Mexican. I drove past the courthouse to the next block. The café on the corner that was my first pick was closed for lunch. There was another restaurant across the street but it only had five cars at it. It paled in comparison to the Mexican restaurant. I turned around; I figured the residents of Ballinger wouldn't lead me wrong. Boy, was I ever right!<br /><br />After looking over the extensive menu with options like Mexican Caviar, chicken with grilled onions and queso, stuffed bell peppers, KC steak, chicken fried steak and chicken fried bacon in addition to the traditional Mexican fare, I decided on Steak a la Mexicana. "Steak bits with grilled onions, jalapenos and tomatoes. with a cheese enchilada, guacamole, rice and beans. $10.99" Sounded right up my alley, except for the price tag. After numerous occurrences of being nickled and dimed to death, I couldn't help but notice there were no tortillas on the agenda and I was worried if I would get my money's worth. I placed my order with the waitress, who then asked how I would like my steak cooked. I thought this was an odd questions from a mexican food restaurant but I told her anyways, Medium Rare. Yeah right, I thought to myself, because medium rare NEVER happens for me.<br /><br />My food came out fairly promptly AND with an order of tortillas (YES!). My first bite was heaven. There it was a medium rare steak chopped into small bite size chunks with grilled onions, jalapenos and tomatoes. Exactly as described. I have never had a steak cooked so properly and seasoned so well. This was enough for two meals. I wish I could say I finished it all but I took over half of the meat home, enough to make two tacos worth later. I talked with the hostess as I was checking out. I told her I had never had a better steak anywhere in Texas and she proceeds to tell me that the cook was the chef at one of the leading steak houses in Abilene or San Angelo (I can't remember which, don't hate me!) and he was tired of the big city so he moved out here. <br /><br />I would recommend this place to anyone. It's got wonderful atmosphere with old Texas relics on the brick wall inside. Stop in the next time you're in Ballinger, you won't regret it. I might have to go back and just try a steak!amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-29933554307556071932009-04-02T21:17:00.000-07:002009-04-02T21:27:14.262-07:00Strawberry NapoleonOr this could be called "Easy Strawberry Napoleon" or "Low-fat Strawberry Napoleon." But I decided to keep it simple. ;) This is so easy to put together, but it looks so impressive. In fact, if you don't let you guests see you make, they'll thin you spent hours preparing it. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6e8L4mYQ1VnlYoonlAXV8XzosyodVG-bwu-mBlTXa8HOPXSJh_flNwwDFU5qNTbpKa4S4Zwt0mKZiXBhl0pOTs7V01EhKbNHpbllU6gA7zxd-bT_g8dpwU8lGKsKQw6brx9n_yn2YDE7F/s1600-h/007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6e8L4mYQ1VnlYoonlAXV8XzosyodVG-bwu-mBlTXa8HOPXSJh_flNwwDFU5qNTbpKa4S4Zwt0mKZiXBhl0pOTs7V01EhKbNHpbllU6gA7zxd-bT_g8dpwU8lGKsKQw6brx9n_yn2YDE7F/s320/007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5320316039984556498" /></a><br /><br />1 sheet puff pastry<br />strawberries<br />whipped cream<br />chocolate sauce<br /><br />Defrost puff pastry according to package. Once it has defrosted enough to handle, cut puff pastry into 9 squares. Bake according to directions on package (about 15 minutes). Remove from oven and split each square into two pieces. On plate, layer pastry, whipped cream, strawberries, chocolate sauce. Repeat 2 or 3 times (depending on how hungry you are!) <br /><br />This recipe is so easy to modify depending on your needs. I make this for my uncle who is watching what he eats because fruit is healthy, then I can use sugar-free cool whip and low fat chocolate syrup. Or I can make it ultra decadent by whipping my own cream and using high-quality chocolate. Either way, it's a hit! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHEvs21xZwd4q_QPWPzCSF6F9FeZHoLQZaNEs3IosmtPc3OuBIDDegJQUreFQbgUuSvA3c5fDwIIIqw5mtxhR7qItpXzzP7C_UltTfCf-6uH3B7wCTqif2jLTfqyRohd2qqdPEVPwuWWB/s1600-h/012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHEvs21xZwd4q_QPWPzCSF6F9FeZHoLQZaNEs3IosmtPc3OuBIDDegJQUreFQbgUuSvA3c5fDwIIIqw5mtxhR7qItpXzzP7C_UltTfCf-6uH3B7wCTqif2jLTfqyRohd2qqdPEVPwuWWB/s320/012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5320316046163688386" /></a>amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-37997772530205047262009-04-02T21:03:00.001-07:002009-04-02T21:17:51.385-07:00Garlicy SpinachUntil high school, I was an avid hater of spinach. My mother made it on a regular basis and I would rather starve than eat that nasty stuff from the box. All that changed in high school when I was invited over for dinner to my friend's house. There was an intoxicating smell coming from the kitchen so I went to check it out. What the heck was it? I asked what it was and she told me spinach. But it wasn't like the spinach my mom made; it was heaping, overflowing out of the skillet. After I explained to her my concern about not being normal spinach, she told me after eating this, I would never want spinach another way. I watched her for the few minutes; the spinach that had tried to escape the skillet had now melted into this little mound of green. It went against my whole will, I had to try it. One bite and I was hooked. You know what? She was right. That was almost eleven years ago and I have never prepared my spinach any other way. I hope you enjoy it as much as I do! (There's one way thing to know, you can NEVER have too much garlic. I used almost a whole head this time!) <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDzw9KNdf0Q_5luajLfvLCuEE6Fi3xmIvPS3ZGyVFmr-giIW_lLlO3lx046kT8HIMgetKBbApESqjh0wZf3UKc1DkTvD5pla64qS6AgaSQs1HkQxidCPgg81KB7sfJzfgAI1ayBYYQ-K6/s1600-h/002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDzw9KNdf0Q_5luajLfvLCuEE6Fi3xmIvPS3ZGyVFmr-giIW_lLlO3lx046kT8HIMgetKBbApESqjh0wZf3UKc1DkTvD5pla64qS6AgaSQs1HkQxidCPgg81KB7sfJzfgAI1ayBYYQ-K6/s320/002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5320314347987784946" /></a><span style="font-style:italic;">Yes, that white is garlic. I didn't mince mine enough this time but it was still good!</span><br /><br />4 T. olive oil (just a guess)<br />1 clove garlic, minced<br />2 bags spinach (9 oz each)<br /><br />In a LARGE skillet, heat up oil and sautee garlic. Make sure garlic is completely cooked and soft. (When you add the spinach, it is more the heat from the oil that will wilt and cook it than the heat from the burner.) Once garlic is browned, add all the spinach. Keep turning spinach until all is cooked and wilted.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-76278461998061352752009-04-02T20:33:00.000-07:002009-04-02T21:03:17.077-07:00Grilled Chicken Pasta with Fresh Tomatoes and Balsamic ReductionThe inspiration for this dish was a combination of two things. First, I had a dish similar to this a TGI Friday's. It was so good and so simple that I couldn't forget it. I remember the balsamic reduction that was to die for but it was not nearly enough. Yesterday at lunch, my aunt had some killer lemon spinach which in turn made me crazy for spinach (MY spinach because I know I can make it better). My uncle had pecan crusted chicken that was incredibly tender. After discussion, we decided it was because the chicken was so thin. SO I decided to combine the two and the result was awesome! My aunt and uncle raved about it. I'd highly recommend it and I wouldn't change a thing. I'm going to write my directions to show you how to multi-task so hopefully it all is ready at the same time! So read everything first, then cook. ;)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQF5-cEzQnyDdic9zuyke8gkNBc9jLWGtu7Lsc0VuXwdJQuX7-Ky_LLloskqPS4p1ykvc7sD_qhPSM24Muo0UywtUj1pODEOw1bwZ5VKc3umHAF6WcrL-kNbdga69XXoEGeX8LR9gw7HY/s1600-h/004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQF5-cEzQnyDdic9zuyke8gkNBc9jLWGtu7Lsc0VuXwdJQuX7-Ky_LLloskqPS4p1ykvc7sD_qhPSM24Muo0UywtUj1pODEOw1bwZ5VKc3umHAF6WcrL-kNbdga69XXoEGeX8LR9gw7HY/s320/004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5320308493364025730" /></a><br /><br />chicken breasts, butterflied<br />salt-free lemon pepper<br />oregano<br /><br />capellini pasta<br />diced tomatoes<br />a good quality hard cheese, grated<br /><br />1 1/2 c. balsamic vinegar<br />1 1/2 T. brown sugar<br /><br />Preheat grill (or George Foreman in my case). To butterfly chicken, trim of all fat and skin. Carefully place on palm on top of chicken, using the other hand slice through the middle of breast. Spray George Foreman grill with Pam. Season both sides of chicken breast with lemon pepper seasoning, sprinkle top with oregano. Cook for about five minutes or until temperature is 165 (carry over cooking will take it to 170). <br /><br />While grill is heating (before you butterfly the chicken), pour balsamic vinegar into a small saucepan over medium-low heat. Bring to a gentle simmer. Let simmer while everything cooks.<br /><br />Bring a large pot of salted water to a boil. When water is boiling, add pasta and cook until al dente, about 8 minutes. Drain pasta.<br /><br />Around the time you add the pasta, taste the balsamic reduction. If it needs a little bit of sweetness, add brown sugar to taste. Return to simmer while pasta cooks. The reduction should have reduced by about half and it should be thick enough to coat the back of a spoon. <br /><br />To serve, place pasta on place, cut chicken into bite size pieces and layer on top of pasta. Drizzle with balsamic reduction. Add diced tomatoes and cheese. Serve with crusty bread.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com0tag:blogger.com,1999:blog-7484874301134601397.post-20942602540658252152009-04-01T21:27:00.000-07:002009-04-02T21:53:52.140-07:00Threadgill's, Austin, TX<a href="http://amandarey.blogspot.com/2009/04/im-just-bill.html">Testifying before a House committee at the Capitol</a> can really work up an appetite. After we were done, we decided to hit up local eats in Austin. <a href="http://www.threadgills.com/">Threadgill's</a> boasts home cooking and I was bound to determine if that was true. When you walk in, the atmosphere is awesome. Gingham tablecloths, crock condiment holders and music posters plastered all over the walls makes you feel like your at a cross between your favorite country bar and your grandma's house. They have chalkboards on every wall listing a blue plate special, veggie of the day, soup of the day and dessert of the day. (Which I have to say, I LOVE a restaurant that can change their menu every day. It shows versatility, creativity and it is not your stock chain place.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-dJw5AOMtuqFmNLpHquI2p5zzZcys-NXNb9q0pI_WHDRu1OEppuVcMNMS6LQ_MhWfYL2ee0nZsSCZUypteRRaN5tOJJqwegOaK4cXWwqFOSQJsrPfKL9ZTh7JqHM2Hy127O6pdfZfTtb/s1600-h/030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-dJw5AOMtuqFmNLpHquI2p5zzZcys-NXNb9q0pI_WHDRu1OEppuVcMNMS6LQ_MhWfYL2ee0nZsSCZUypteRRaN5tOJJqwegOaK4cXWwqFOSQJsrPfKL9ZTh7JqHM2Hy127O6pdfZfTtb/s320/030.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5320319362836423554" /></a><br /><br />We started with fried green tomatoes because I mean, how can you NOT order fried green tomatoes when they are available? I was shocked to learn that out of myself, my aunt and my uncle, I was the only one who had ever had fried green tomatoes. So for the record, it is NOT just a movie, bt a pretty scrumptous dish. Green tomatoes are a little tangy and firmer than ripe tomatoes. Served along with a spicy ranch, they are delish! <br /><br />Did I mention that they give you complimentary cornbread and yeast rolls? The cornbread is more traditional muffin style that pan cornbread. It is a little sweeter and has whole kernels of corn in it. But awesome nonetheless. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0gxkW4F3xpIJbFfdMFgG7hPEC-hhqZhT_R9tdiCd5_sn7aQom4zpVO52g3R1SgRVA8CLqrlugl-OKYq9YoJAh7650ftKzsVWiq4SMaAN6srbdHXqVUJmyQ9sWHSAUh2TTu5tPUuE31sh/s1600-h/031.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0gxkW4F3xpIJbFfdMFgG7hPEC-hhqZhT_R9tdiCd5_sn7aQom4zpVO52g3R1SgRVA8CLqrlugl-OKYq9YoJAh7650ftKzsVWiq4SMaAN6srbdHXqVUJmyQ9sWHSAUh2TTu5tPUuE31sh/s320/031.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5320319359677331874" /></a><br /><br />Now what every southern gal wants, Chicken Friend Steak! This was an above average chicken fried steak. Now by NO means does this mean it was bad, but a girl has certain needs and wants. I like a tender steak, crispy batter, thick cream white gravy are all a must. This CFS had two out of the three. The steak was so tender I could a fork to cut it and the batter was light and crispy. The gravy was, well different. I prefer gravy that I can eat with a fork. Threadgill's was thinner and had a sweeter taste to it. Perhaps they made it from ham dripping instead of bacon because there wasn't that smoky flavor to it. Would I eat it again? Heck yes. The sides are just like your grandma would make. They have an extensive listing of sides which all sounded too good. I finally decided on San Antonio squash and cheesy garlic grits, as you can see in the background. San Antonio squash was just another name for cheesy squash. It could have been sliced a little thinner, but the flavor was good. The cheesy garlic grits was tasty, not too much garlic, but plenty of cheese. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPJCYv0DoYMbBAedfXb50uk3nkwqk5GwZrmANVAHiszqUKyNfmEpAKotdR9EIYqKrEAkPKtsF0A3CDSjNiFku8nLmb3GhxpsDRE_ylqIDHXQuYoxegGyGOfHeZKZ_s_5ChxUO6pV9iK_J/s1600-h/032.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPJCYv0DoYMbBAedfXb50uk3nkwqk5GwZrmANVAHiszqUKyNfmEpAKotdR9EIYqKrEAkPKtsF0A3CDSjNiFku8nLmb3GhxpsDRE_ylqIDHXQuYoxegGyGOfHeZKZ_s_5ChxUO6pV9iK_J/s320/032.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5320319352640282418" /></a><br /><br />My aunt had grilled chicken with spinach and asparagus. It was average. The chicken was moist but not a lot of bold flavors. My uncle had the pecan crusted chicken and HOLY COW! this was good. I think I would have traded my CFS for his chicken. The chicken was so thin and the batter was not too thick. It was placed on a bed of creamy pecan gravy. I would highly recommend this dish to anyone; even if you don't like pecans, try it, it doesn't taste like it. It just has a subtly sweet taste and amazing texture. <br /><br />Overall: 4/5<br /><br />Eating at Threadgill's is an experience. We had a wonderful and attentive waiter with great food. The eclectic crowd that eats here is what defines Austin. So yes, I'm picky, but it was still good. I would eat here again in two heartbeats.amandahttp://www.blogger.com/profile/04092830266891007680noreply@blogger.com1