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Monday, March 30, 2015

Tomatillo Jalapeno Relish and Jalapeno Relish

I created a Jalapeño Relish that is a Best of the Best Recipe. I'll repost it at the end of this new recipe.
This is a another relish to serve as a condiment.

Tomatillo Jalapeno Relish:

Here's what you'll need:
1 - Cast Iron Dutch Oven

1 pound of Tomatillos, about 12, husk, rinse well and chop.
2 Red Bell Peppers, diced
1 Green Bell Pepper, diced
8 Green Onions, thinly sliced
4 Jalapeños, seeded and minced
2/3 C Apple Cider Vinegar
1/2 C Corn
1/4 C Brown Sugar
1 TBS Chopped Cilantro
1 tsp Salt
1 Garlic Clove, minced
1/4 tsp Cayenne Pepper
1/4 tsp Cumin

Add all ingredients to the Dutch Oven, mix well.
Bring to a boil on medium high heat.
Stir frequently.
Reduce heat and simmer for 30 minutes, until thick.
Remove from heat, set aside to cool completely.
Transfer to a covered container.
Refrigerate until ready to serve.

Peace in the Kitchen!

This is my original recipe for Jalapeño Relish. We eat a lot of Jalapeños in Texas.
I serve this as a condiment.  It's one of my Best of the Best recipes.

Jalapeño Relish:

1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
 4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded.
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds

Cut Jalapenos in half lengthwise, seed them and julienne into 1/4" strips.
Shred the  Onion, Carrots and Red Pepper in a Food Processor, or Julienne them by hand.

Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.

Peace in the Kitchen!

Peace in the Kitchen!

Sunday, March 29, 2015

Rancho de Chimayo Cocktail

We had the opportunity  to visit Chimayo, New Mexico. It's truly a magical and mysterious place. I could talk about it for hours, but research it to find out what an amazing place it is. We plan on returning.
Here's an interesting cocktail from Chimayo. It was invented at the Rancho de Chimayo. It provided a  happy way of using the cider from their Apple Orchards.
Here are a few photographs of the El Santuario de Chimayo.

Chimayo Cocktail:

This recipe makes one serving.

Here's what you'll need:
A Cocktail Shaker with a Strainer
6oz - 8oz  tall glasses

Ice Cubes
1 1/4 oz. Tequila
2 oz. Apple Cider
1 1/2 tsp Fresh Lemon Juice
1 1/2 tsp Creme de Cassis ( Sweet Dark Black Currant Liqueur)

Fill the Cocktail Shaker with 6 - 8 Ice Cubes
Add all of the ingredients.
Shake well about 6 - 7 times.
Strain into a Glass and serve.

Peace in the Kitchen!

Espresso Cream Pie

I happen to love Espresso Coffee. I learned to appreciate it in the early 70's when I was living in Europe. I had never had coffee before then so I learned to drink the best. When I came home, I brought my stovetop Bialetti Espresso maker with me. I've had one since then.
Here's an unusual Pie with the taste of really good Espresso. I only use Medaglia d'Oro Instant Espresso Coffee. I bake with it a lot and I also use it for a quick cup of great Espresso.
This pie is served with an Espresso Whipped Cream, recipe included.

Espresso Cream Pie

Here's what you'll need:
Preheat the oven to 350 degrees. This is only to bake the crust. The pie is not baked.
1 - 9" Pie Pan

Chocolate Espresso Crust ingredients:

1 1/2 C Chocolate Wafer Crumbs. (about 30 wafers)
1 /4 C Granulated Sugar
6 TBS Butter, melted
2 tsp Medaglia d'Oro Instant Espresso Coffee

Filling ingredients:

4 TBS Medaglia d'Oro Instant Espresso Coffee
3 C Heavy Cream
3 C Granulated Sugar
3 TBS Cornstarch
2/4 tsp Salt
4 Egg Yolks, beaten
2 TBS Butter, softened
2 TBS Kahlua Coffee Liqueur

Whipped Cream ingredients:

1 C Heavy Cream
4 tsp Sugar
2 TBS Medaglia d'Oro Instant Espresso Coffee

Crust preparation:

In a small mixing bowl:
Cookie Crumbs
Whisk well.

Medaglia d'Oro
Mix well with a fork.
Press evenly on the bottom and up the sides of the Pie Pan.
Bake 8 - 10 minutes.

Filling preparation:

In a saucepan on medium high heat:
4 TBS of Medaglia d'Oro Instant Espresso Coffee
Heavy Cream
Whisk well.
Continue whisking until just before it boils.
Remove from heat.
Transfer to a bowl.

Rinse and dry the saucepan.
Whisk well.

Coffee flavored cream
Egg Yolks
Cook on Medium heat.
Whisk constantly until it boils.
Reduce heat to a simmer for 3 minutes.
Remove from heat.

Whisk well.
Cover with plastic wrap directly on the top of the filling.
Allow to cool at least 15 minutes.
Remove the plastic wrap.
Whisk one more time.
Pour into the crust.
Refrigerate while making the Whipped Cream.

Whipped Cream preparation:

In a mixing bowl with an electric hand mixer.
Heavy Cream
Beat until soft peak.
Gently fold in Medaglia d'Oro Instant Espresso Coffee

Serve the Whipped Cream as a garnish on individual servings.

Peace in the Kitchen!

Homemade Vegetarian Sloppy Joes

We've decided to serve Sloppy Joes for Easter. We're serving them with Homemade Vegetarian Baked Beans and Homemade Cole Slaw. It will be a very casual Easter dinner. Dessert will be Tropical Carrot Cake, Lemon Bars and Guiness Stout Cupcakes with Bailey's Irish Cream Icing.
I thought I would post my recipe for Homemade Vegetarian Sloppy Joes

Sloppy Joes:

3 TBS Vegetable Oil
2 1/2 pounds of Vegetarian Meatless Ground (Yves Meatless Ground, Helen's Kitchen Organic Meatless Italian Sausage, Nightlife Gimme Lean Ground Beef Style or Nightlife Gimme Lean Ground Sausage Style)
I combine a meatless Ground Beef Style with a meatless Ground Sausage Style.
1 large Green Bell Pepper, diced
1 Sweet Onion, diced
1 1/2 C Ketchup
5 Garlic Cloves , minced
2 TBS Brown Sugar
2 tsp Chile Powder
1 tsp Dry Mustard
1/2 tsp Red Pepper Flakes
Tabasco Sauce, to taste
Worcestershire  Sauce, to taste
Salt and Pepper to taste

In a large skillet on medium heat:
Oil, heat until hot.
Beef / Sausage
Sauce until browned.

Bell Pepper
Stir to combine well.

Stir well.

Brown Sugar
Chile Powder
Dry Mustard
Red Pepper Flakes
Tabasco Sauce
Worcestershire Sauce
Salt and Pepper
Stir well.

Cover and lower the heat to simmer for 30 minutes.
Serve on grilled Kaiser Rolls accompanied by Homemade Vegetarian Baked Beans and Homemade Cole Slaw.

Peace in the Kitchen!

Saturday, March 28, 2015

Coconut Sheet Cake with Coconut Icing

We have an incredible French Bakery and Bistro in our little town in Texas.  It's hard to believe but we are fortunate to have it.
We had 19 family members for dinner a few weeks ago and the meal was amazing. You can't imagine the assortment of pastries and cakes and macarons that are available for dessert, along with some very creative french pastries, all made by their French Pastry Chef. My nephew said to the server, "don't you have anything regular like  Coconut Cake?" She said, I'll check...... and came out with the most incredible large layered Coconut Cake. Three people ordered it and said it was the best Coconut Cake they had ever eaten.
I don't have that recipe but this recipe is equally moist and delicious and it's made for a crowd in a Jelly Roll Pan. Guaranteed to please any Coconut lover.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 18" X 13" Jelly Roll Pan (Half Sheet Cake Pan), brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar.

2 C Flour + 2 TBS  Measure it out together. (it will be used together in the cake preparation)
2 C Granulated Sugar
8 TBS Butter, room temperature.
1 C Water
1/2 C Shortening
1/2 C Buttermilk
1/2 tsp Baking Soda
2 large Eggs
1 tsp Vanilla
1 tsp Coconut Extract
1/4 C Sweetened Shredded Coconut

8 TBS Butter, room temperature
6 TBS Whole Milk
3 1/2 C Confectioner's Sugar
1 tsp Coconut Extract

Additional Sweetened Shredded Coconut for the top of the cake.

In a large mixing bowl:
Whisk well and set aside.

In a saucepan on medium heat:
Bring to a boil
Add this mix to the Flour bowl.
Stir by hand to combine well.
Add these ingredients in the following order, stirring after each addition.
Baking Soda
Coconut Extract
Mix well.
Fold in Coconut.

Pour the batter into the pan.
Bake for 20 minutes.
Remove to a rack, immediately poke holes throughout the cake with a blending fork. (the tunes are usually larger than a regular dinner fork)
Pour the icing evenly over the cake.

In a saucepan on medium heat:
Bring to a boil, stirring until the butter is melted.
Confectioner's Sugar
Coconut Extract
Whisk until smooth.

When the cake is Iced, sprinkle evenly with plenty of additional Sweetened Shredded Coconut.

Peace in the Kitchen!

Thursday, March 26, 2015

Tex Mex Corn Pudding in a Cast Iron Skillet

I have always said that if you name a recipe beginning with Tex Mex, it has to be good and I do it often. Every one of the recipes are incredible. Here's just another tasty Tex Mex recipe to add to my collection.

Tex Mex Corn Pudding in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" - 10" Cast Iron Skillet

1 TBS Olive Oil
2 TBS Butter, divided
1 Sweet Onion, diced
1 1/2 C Corn

1/2 C Chopped Red Bell Pepper
1/2 tsp Cumin
1/4 tsp C Cornmeal
2 TBS Flour
1/2 tsp Salt
1 - (14 1/2oz.) can of Cream Style Corn
4 Eggs, beaten
1 - (4oz.) can of Diced Green Chiles, do not drain.
1 C Shredded Queso Quesadilla Cheese

In the skillet on medium heat:
1 TBS Butter
Heat until Butter melts.

Saute for 5 minutes.

Bell Pepper
Stir and cook an additional 3 minutes.
Transfer to a bowl and set aside.

In a large mixing bowl:
Whisk well.
Creamed Corn
Stir to Combine well.
Fold  Onion mixture into the Cornbread mix.

Return the skillet to medium heat and add remaining Butter.
Heat until melted coating the entire bottom of the skillet.
Pour the batter into the skillet, don't stir it.

Bake for 30 - 35 minutes, a knife in the center should come out clean.
Serve hot, from the skillet.

Peace in the Kitchen!

Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet

Just another Dip to add to my collection of Dip recipes available on the Blog.
You'll need a 9"- 10" Cast Iron Skillet.

Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet.

1/4 C Butter
1/4 C Flour
2 1/4 C  Heavy Cream
1/8 tsp Nutmeg
Salt and Pepper to taste

In a Saucepan:
Melt Butter on medium heat.
Whisk in Flour and cook for a minute to create a roux.

Add :
Heavy Cream
Whisk continuously until it begins to bubble.
Season with Salt and Pepper.

Reduce heat to low, cover and simmer, stirring occasionally for 20 minutes.
If the sauce appears too thick, add a small amount of Cream. If it's too thin, add a pat of Butter with an equal amount of Flour and whisk well.
Remove from heat and transfer to a small bowl.

Additional Ingredients:
3/4 C shredded Gruyere Cheese
1/2 C shredded Mozzarella Cheese
3 TBS grated Parmesan Cheese
1 TBS Butter
2 C chopped fresh Baby Spinach Leaves
1 - (6.5oz.) jar of Artichoke Hearts, drained and chopped well.

Return the saucepan to the stove on medium heat with 1/2 C of the Sauce
Reheat the Sauce.
1/2 C of the Gruyere Cheese
Mozzarella Cheese
Parmesan Cheese
Stir well just until the cheese has completely melted.

In the Cast Iron Skillet on medium heat:
Butter, heat until melted,

Saute just until heated and wilted.
Add remaining Sauce and stir to combine well.
Sprinkle evenly with the remaining Gruyere Cheese. Do not stir.
Place under a broiler and heat until the Cheese is melted and golden brown.

Serve Hot from the skillet with:
Crispy Herbed Flatbread, (purchased or recipe on the blog)
Toasted slices of a French Baguette
Tortilla Chips
An assortment of your favorite Crackers

Peace in the Kitchen!