Thursday, April 25, 2013

Fava Bean Salad

2 cups cooked fava beans (2/3 c dry beans)
1/4 c yellow pepper, diced
2 large tomatos
1/4 c red onion, diced
1/2 c raw mushrooms, sliced
3 oz olive oil
2 T balsamic vinegar
2 tsp lime juice
1 tsp garlic
1 tsp shallot
salt & pepper to taste
To cook dried fava beans, place one part fava beans in 3 parts water.  Do not pre-soak.  Bring to boil, then simmer on stove for 40-45 minutes until tender but not mushy.  Drain beans, chop all other ingredients, combine in a bowl and chill until ready to eat.

Friday, February 22, 2013

King Ranch Casserole

Makes 10 - 12 servings
1/2 c butter
1 yellow onion, chopped
1 red bell pepper, chopped
8 oz chopped button mushrooms
4 cloves of garlic, minced
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 tsp salt
1 tsp pepper
1 c flour
3  1/2 c chicken stock, divided
1/2 c heavy cream
4 mild green chilis, roasted, peeled and diced
1 10 oz can of Rotel (tomatos with green chili)
18 corn tortillas
1 c shredded Jack cheese
1 c shredded cheddar cheese
1 whole cooked chicken, deboned and shredded

Saute veggies in butter, then add spices, and cook one minute.  Add the flour gradually, and make a roux.  Add 3 cups of the chicken broth, then the cream, then the Rotel.  Grease a 9 X 13 pan.  Moisten the corn tortillas with the remaining 1/2 cup of broth.  Layer 6 tortillas in the pan, overlapping the tortillas by 1/3, so entire bottom of the pan is covered.  Cover with 1/2 the sauce, 1/2 of the chicken, and 1/3 of the cheese.  Repeat to make another layer.  Finish with the 6 remaining tortillas and 1/3 of the cheese.
Bake at 350 degrees for 60 minutes.  Let rest 10 minutes before serving.

Thursday, January 17, 2013

Green Beans with Dill

1 lb green beans
1 T Dijon mustard
1 T white wine vinegar
1/4 cup olive oil
1/8 tsp black pepper
1/8 tsp salt
1/2 tsp light corn syrup (optional)
2 tsp dried dill (or 2 T fresh dill)

Prepare the beans by blanching them in boiling water for 2 minutes.  Immediately immerse the cooked beans in ice water to stop the cooking.  Once cool, dry the green beans.  The green beans can be refrigerated at this point until ready to serve.  When ready to serve, whisk together the dressing and pour over the beans.  If dressing seems too tart, add 1/2 tsp white corn syrup to balance the vinegar.

Roasted Garlic Soup

 Serves 4
2 heads of garlic unpeeled
2 tsp olive oil

2 tablespoons butter
2 leeks, cleaned and chopped
1/2 of a large onion, chopped

3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup fat free whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)

Roast unpeeled garlic in a 350 degree oven for 40 minutes. Prepare garlic by cutting off the top, and pouring one teaspoon olive oil in the center of each head of garlic.
Meanwhile, saute the leek and onion in butter until soft, and add the chicken stock.  When the garlic is done, peel the cloves and add them to the pot. Simmer for about 10-20 minutes, then blend soup in blender.  Add the  whipping cream.  Heat until hot, but do not boil excessively, as the soup may separate.  Garnish with a sprinkle of grated parmesan cheese.

Sunday, April 1, 2012

Light & Tangy Coleslaw

12 ounce package shredded cabbage or broccoli slaw mix
1/2 cup grated carrots
1/3 cup minced scallions
1/4 cup chopped Italian parsley
1/3 cup dried cranberries
1/3 cup chopped walnuts (optional)

2 tbsp cider vinegar
1-1/2 tbsp fresh lemon juice
3 tbsp light mayonnaise
2 tbsp light sour cream
1 tbsp Dijon mustard
1-1/2 tbsp light brown or turbinado sugar
1/2 tbsp honey
1/2 tsp celery seeds
Salt & pepper to taste
In large bowl toss together all slaw ingredients, and in separate smaller bowl stir dressing ingredients to combine well. Pour dressing over slaw and toss. Alternately, slaw and dressing can be refrigerated separately and dressed as needed.

Saturday, March 31, 2012

Fish Marinade for Smoking

1 c white wine
1/4 c soy sauce
1/4 c lemon juice

Soak fish 1-4 hours, then place in smoker for 1 to 1.25 hours till done. Fish cooks fairly fast in the smoker, so check every 15 minutes after 45 minutes

Pinto beans

1 1/2 cups dried pinto beans -- soak overnite Servings: 1
1 - 1 1/2 teaspoons salt
1 - 1 1/2 tablespoon sugar
3 strips raw smoked bacon or salt pork
3 tablespoon onion -- finely chopped

When ready to cook, don't add too much water to the beans...this will dilute the wonderful flavor you are creating. Cover beans with about 1 1/2 inches of water and add to it as they cook, if necessary.
For a little zesty flavor, add a little chopped green chili or canned jalapeno to
beans. A pinto bean will sightly more than double in size when cup of dried beans will make 2-2 1/4 cups of cooked beans. Don't cook beans at too high a fire. This will cause a hard rolling boil and break up beans as they begin to become tender. Do a nice easy boil. It takes about 3 to 4 hours to cook till fork tender.

Friday, February 10, 2012

Chicken Wings

chicken wings
1/4 cup melted butter
1/4 cup Franks Red hot sauce
1/4 tsp Jane's Crazy salt

Steam chicken wings for 10 minutes in a steamer basket. Allow wings to cool, then put on a cookie sheet in fridge for at least an hour. Wings should be dry and cold for next step. Bake at 425 for 20 minutes, then turn and cook for 20 minutes more. Combine butter hot sauce and salt and toss with wings.

Roasted Potato Salad

1 to 1.5 pounds small red potatoes, cut into halves or quarters depending on size
3 tablespoons olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1 cup diced onion
1 garlic clove, minced
1.5 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon honey
1 tablespoon sherry vinegar

Preheat oven to 400°.
Combine potatos, olive oil, pepper and salt a large bowl; toss to coat. Arrange potatoes in a single layer on a cookie sheet. Bake at 375-400° for 20 minutes, turn and bake another 20 minutes or until potatoes are roasted. Transfer potatoes to a large bowl.
Add onion and 1 tablespoon olive oil to fry pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture to potatoes; toss gently. Let stand 15 minutes.
Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add dressing to potato mixture; toss gently. May be served at room temperature or refrigerated.

Saturday, December 17, 2011

Pecan Pie Tartlets

Makes 12 individual pecan pie servings
Jumbo muffin tin pans-having 2 is ideal
12 jumbo muffin foil liners
12 HEB Pecan treasures shortbread cookies
4 eggs
1 tsp vanilla
1 cup brown sugar
1/3 c light corn syrup
1 1/2 c pecan halves

Heat oven to 350 degrees. Line muffin tins with foil liners, spray with non-stick cooking spray. Place a shortbread cookie in each foil liner.
Mix eggs, vanilla, brown sugar, and corn syrup in a bowl. Mix for one minute on medium speed. Reserve 12 pecan halves for the top of each tartlet. Add chopped pecans to to egg mixture and spoon 2 1/2 tablespoons in each foil liner over the shortbread cookie. Place a half of a pecan on the top to decorate, and bake 18 minutes and cool before serving.