That’s a Wrap

Another Christmas has come and gone and a good time was had by all here in Cowtown.  Rae Rae said   “ I love it” every time she opened something, whether she knew what it was or not.  So sweet and appreciative she is.  She awoke on Christmas morning and asked for a drink of water, acknowledged that Santa had came and went back to sleep (weird).  She woke up again at 10:00 am and insisted that her Momma open her present that she had bought her before she would open her own.  How sweet is that?  Gracie girl didn’t want Christmas to end and was absolutely lovable.  Nana’s Angel is such a big girl now and appreciates family before gifts.   I am a firm believer that Christmas is for kids and our Christmas would  not be nearly as fun without our little ones. 

Mini Me will be blessing us with another sweet girl sometime in the next month and a half and I will be hosting her baby shower on the 8th. I’ve already started preparations for the event an I’m looking forward to the out of town company. 

Hillbilly will have 5 days off next week and we are really looking forward to the time together…alone.  Time alone may be a bit hard to achieve with First Born living with us again but such is life. 

I’ve decided that I won’t be making ANY New Year Resolutions this year but will continue working on last years list.  It seems I’ve only accomplished one of last year’s resolutions….Bring on the New Year because I am going to make it MINE!

Cranberry Cosmo

Ingredients

• 1 (1.5 fluid ounce) jigger vodka
• 1/2 fluid ounce cointreau
• 1 teaspoon Rose’s lime juice
• 1 1/2 fluid ounces cranberry juice
• 1 twist lime zest, garnish
• fresh cranberries

Directions

1. Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass rimmed with sugar. Garnish with a lime twist or a few cranberries.

Merry Christmas

 

Merry Christmas to all and to all a goodnight.  I hope each of you have a wonderful Christmas.

My Mother-in-law is going to be here at 4 today and I haven’t even cleaned the house yet so I’m out of here, talk to you after Christmas.

Christmas Cookie Baking

A Christmas wreath tutu.

Ready for the oven.

Sweet nieces. 

Messy kitchen.

Mission accomplished.

Tortilla Roll Ups

Here is another appetizer recipe that is affordable to make and always a crowd pleaser.  You can really make this recipe your own by adding different ingredients.  You can’t mess this up, really!

Ingredients:

• 2  80z cream cheese, softened to room temperature
• 1/4 cup to 1/2 cup sour cream
• 1 can green chilies
• 1 tbsp lime juice
• 1/4 cup green onions, sliced small including green part
• 1 jalapeno chopped fine or 2 Tbsp chopped  pickled jalapeno
• 2 or 3 dashes Tabasco
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup shredded cheddar cheese, or maybe a little more
• large flour tortillas
• picante sauce

Directions:

Combine all ingredients and taste and adjust seasoning if needed.  Spread  1/2 cup or so of the mixture on the tortillas and roll up.  Cover with plastic and place in refrigerator until firm then cut into 1 inch slices.  Serve with picante sauce for dipping.

Variations:

• Add sliced roast beef before rolling and add fajita seasoning instead of garlic and salt
• add a layer of refried beans or refried black beans and some chopped black olives and add jalapeno juice instead of lime juice
• add spinach and herbs instead of green chilies and jalapenos and use spinach wraps instead of flour tortillas

Just use your imagination and come up with your own filling!

Sausage Balls

Ingredients:

• 1 lb regular breakfast sausage
• 2 1/2 cups bisquik
• 2 cups shredded cheddar cheese
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Directions:

Mix all ingredients together and form 1 inch balls.  Bake at 375 degrees for 15 minutes or until golden brown.

Baked French Toast

I’m gearing up for Christmas cooking and I’m putting this on the menu for Christmas Morning so that Hillbilly won’t starve before dinner.  I haven’t tried this recipe myself yet but it gets great reviews so I’m going to go ahead and post.  You make most of it the night before which will help you out on Christmas day.

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon 
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon 

Combine all ingredients in a medium bowl and blend well.

Take it Easy

and enjoy the season.

It’s In The Mail

Rae posing with her fake smile before she mailed her letter to Santa (she’s such a mini Mini Me).  She didn’t like her red jeans that her Mom made her wear but she loved her new shoes.  She said “I can wear them with jeans and I can wear them with Christmas dresses, I have two”.  The child never stops talking, it’s hilarious! 

We took her to sit on Santa’s knee but it was a  NO GO.  She said “he is too old”.  We opted for writing a letter at Macys instead.  Gosh, I love Macys at Christmas time, I had to put blinders on to get out of there without spending a fortune.  I had to dodge 42 perfume ladies to get to the mailbox; it’s apparent that they work on commission.  I told them that I was JUST SMELLING but thanks anyway.

Before we hit the mall I went a long with Mini Me to the baby doctor.  Have I told you that he isn’t sure it’s a girl anymore?  Crazy, huh?  Both sonograms since he told her that, he hasn’t been able to see the gender at all.  The not knowing is driving us crazy but it’s fun too.  It would be great to finally have a boy in our family.  Maybe I’ll sit on Santa’s knee and tell him I wish for a grandson because I BELIEVE. 

Deck the Halls

The stockings are hung.

The tree is trimmed with all of the Santa ornaments.  If only we had presents under it.

The piano is ready for Christmas Carols.

The table is set waiting for Christmas dinner.  Fa la la la la la la la la…

Green Bean Casserole Without Soup

This recipe is a keeper, the family really liked it when I made it for Thanksgiving.  I didn’t include mushrooms in mine because I just don’t like them very much.   I can’t remember where I got it from so if it is your recipe let me know and I will credit you.

Ingredients

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
• large can of French fried onions

Directions

Preheat the oven to 450 degrees F.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/2 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Best Way to Spread Christmas Cheer

The best way to spread Christmas cheer is singing loud for all to hear.  So that’s what I shall do.  I’m a freak for  Christmas music so my radio will be tuned to the Christmas station until Christmas night.  Actually, I have been listening since last week (don’t tell anyone).

Let the Christmas Festivities Begin

Give Thanks and Have Fun

Don't take cooking too seriously.  Have some fun tomorrow, I know I will.

Happy Thanksgiving Y'all!!!

Shepherds Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 2 tablespoon butter
• 1 tablespoon finely chopped onion
• 1 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 3 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 1 cup beef broth
• 1 tbsp worstershire sauce
• paprika

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees.
3. Cook ground beef and onion cook until meat is browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, worstershire  and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with paprika.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Roasted Turkey

Ingredients

• 1  turkey
• Kosher salt
• black pepper
• 1 large bunch fresh thyme or 2 tbsp dried
• 1 lemon, halved
• 1  onion, quartered
• 1 head garlic, halved crosswise
• 4 tablespoons unsalted (1/2 stick)  butter

Directions

Preheat the oven to 350 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and  pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Smear the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey as directed for the weight, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes before carving.  Use remaining drippings for gravy.

Cornbread Dressing

This post is solely for the purpose of documenting how I make dressing at my daughter’s request.  We make good ole southern cornbread dressing in my family.  We don’t add mushrooms or water chestnuts or sausage or any other strange dressing ingredients.  Making dressing takes practice to know how much liquids are needed to achieve the texture that you are looking for.  Why it took me probably 10 years to get it right.  All measurements for this recipe are approximate and I cannot be held accountable if it doesn’t turn out!!    My dressing is fattening and that’s why we only have it once or twice a year.

Approximate Ingredients:

• 2 recipes buttermilk cornbread cooked in an iron skillet, crumbled
• 2 cups yeast roll crumbs ( I buy the cheap rolls and cook a day ahead and then toast before crumbling)
• 2 cups diced onion, maybe a little less (you be the judge)
• 1 1/2 cups diced celery (see above)
• 1 1/2 sticks butter or 12 tbsp, maybe more if you feel like it
• approx. 1 cup turkey drippings
• 3 tbsp. dried sage, maybe more
• approx. 4 – 6 cups chicken broth, maybe more
• salt to taste
• pepper to taste
• 4 eggs  ( be sure to taste your dressing and adjust seasoning before you add the eggs)

Instructions:

Sauté onions and celery in butter until translucent, season with a little salt while cooking. 

Meanwhile crumble breads in a large bowl.  Add in cooked celery and onions and then add  turkey drippings and broth a cup and at a time until you have the right consistency.  Remember it’s going to firm up in the oven so you want it pretty giggly but not runny.  Season with sage, salt and pepper and taste, then add the eggs and stir well.  I cook this amount of dressing in two 9x13 inch pans and will feed a small army.  Bake at 350 degrees until the top is golden brown. 

Chocolate Chip-Pumpkin Bread

Ingredients

• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup miniature semisweet chocolate chips
• 1 cup pecans (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, pumpkin pie spice, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

This bread tastes better the next day so don’t freak when you make it!!!

Naughty, It’s The New Nice

Gus likes to  hang out in the garage with the boys and drink beer, cuss and smoke cigarettes.  He thinks he’s cool, especially with his new t-shirt on.  He likes the bad boy persona and he says that “Naughty is the new nice”. 

I wonder what Santa Paws thinks about that?

Sour Cream Chicken Enchiladas

I have been making many variations of Sour Cream Chicken Enchiladas for years but have never found the right flavor until now.  I used the Pioneer Woman’s recipe with a few changes suggested by a neighbor and a couple of tricks of my own and it turned out perfect.  Hillbilly said they were better than our favorite Mexican food restaurant.  Give it a try if you’re in the mood for a great Tex-Mex dinner. 

Ingredients:

• 2-½ cups cooked shredded chicken, just cook chicken breasts in 3 cups of water with a tbsp of chicken base, salt, garlic, cumin, onion powder and pepper.  This will give you broth to use throughout the recipe
• 2 cups reserved broth
• 3 tbsp oil
• 14 corn tortillas
• 1 large onion, diced
• 3  - 4 oz cans  diced green chili’s
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 Tbsp flour
• 1 cup Sour Cream
• 2-½ cups Monterey Jack cheese, grated
• 1 pkg Mexican cheese blend
• Salt And Pepper, to taste
• Picante Sauce (optional)

Directions:

Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat. Fry tortillas until to soft (do not allow to become crisp.) Set aside.  This step is important so that the enchiladas don’t fall apart after they are baked and it will be impossible to roll them if you skip this step.

Heat 1 tablespoon oil in separate skillet over medium heat. Add onions  and saute for 1 minute. Add chicken, half of the green chilies, 1 tsp cumin, 1/2 tsp garlic powder, salt and pepper to taste and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large non stick pot, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream and add in  1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika, 1/2 tsp garlic powder, 1/2 tsp cumin and salt and pepper to taste.
To assemble, spoon chicken mixture on top of tortillas and sprinkle with Mexican cheese blend and  roll up. Place seam side down in a 9 x 13 casserole dish.  If you have any of the meat mixture left sprinkle on top of enchiladas.
Pour sauce over enchiladas and sprinkle remaining cheese all over the top of the tortillas and bake at 350 degrees for 30 – 40  minutes.
Serve with picante sauce, if desired.

I Guess I Will Never Know

Why does Gus continue to chase his tail when I have told him he it makes him look stupid?  It could be that he can actually catch it’s tail because it is so long.
Why does he eat hardwood mulch out of the flower beds even though I have just came home from the store with a new toy?
Why does he steal my kitchen towels and wash cloths off of the counter when I have scolded him 832 times for that very thing?
Why does he scratch the same spot on his side yet there is nothing there that can be seen?
Why does he always bite Hillbilly’s ear and make it bleed?
Why does he jump over the back of chair and sit on the top like a cat?
Why doesn’t Rocky the Pomeranian from next door like Gus?  Gus only wants to play through the fence.
Why does he like ice cubes so much.  I can’t make a glass of water without him knocking me down to get to the ice dispenser.
Why did he knock over the glass of Coke and splash it on my new laptop?  GAWD!
Why do I still love him despite all of his mischievous behavior ?

Spanish Rice

Ingredients

• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 1/2 cup corn kernels
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 2  1/2 cups chicken broth
• 1 cup chunky salsa

Directions

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, corn, seasoning and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

My Texas Chili

Do me a favor and please don’t add beans to the chili, it’s just not the Texan thing to do.

Ingredients:

• 2 lbs ground chuck
• 1 lb coarse ground beef
• 6 tbsp chili powder
• 3 tbsp flour
• 1 tsp garlic powder
• 1 tbsp cumin
• 1 tbsp onion powder
• 1/4 tsp Mexican oregano, crushed
• 2 tsp paprika
• 2 tsp kosher salt
• 1/2 tsp white pepper
• 1/8 tsp cinnamon (trust me)
• 1 8oz tomato sauce
• 3 cups beef broth
• 1/4 tsp cayenne pepper or more if you like it really spicy

Directions:

Brown ground meat in a large cast iron pot (or whatever pot you want) and drain renderings.  Stir in all spices (except cayenne) and flour, cook for a minute or two.  Next, add tomato sauce and broth.  In place of broth you can add water and a big tablespoon of beef base (I do).  Bring to a boil and reduce heat  and simmer for an hour.  Add cayenne pepper the last 20 minutes or so.

Along with hotdogs, roasted peanuts, giant dill pickles, nachos and cracker jacks, I served this chili for our Texas Ranger party and I served it in little bags of Fritos with onions and cheddar cheese.  It’s fun, try it sometime. 

Roasted Peanuts

Ingredients

• 2 pounds in-shell raw peanuts*
• 2 tablespoons peanut oil
• 1 to 2 tablespoons kosher salt

Directions

Preheat the oven to 350 degrees F.
Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 40 - 60 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

Panko Chicken Strips with Honey Mustard Dipping Sauce

My Granddaughter’s  and niece’s love chicken strips or nuggets.  They would eat them for every meal if we would let them.  The Rae Rae dips hers in ketchup but Nana likes honey mustard (recipe below).
Ingredients:

• 2-3 chicken breasts
• 1/2 cup buttermilk
• 2 eggs
• 2 tbsp milk
• panko bread crumbs
• 1/2  cup flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp season salt
• season pepper
• peanut oil
• honey mustard (recipe below)

Directions:
Place chicken breast in plastic bag and pound with an iron skillet until the breast is the same thickness throughout.  Cut chicken in strips or nuggets and soak in buttermilk for 30 minutes.  Add seasonings to flour in a shallow dish.  Mix egg and milk together in another shallow dish.  Place panko crumbs in yet another shallow dish.   Dredge chicken  in flour, then egg mixture and then roll in panko crumbs.  Fry in hot oil until brown, about 4-5 minutes per side (drain on paper towel) or bake in oven on a sheet pan sprayed with non stick spray at 375 degrees.
Honey Mustard Ingredients:

• 1/4 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon honey
• 1/2 tablespoon lemon juice

Directions

1. In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

No Knead Bread Recipe

No Knead Bread Recipe is adapted from Mark Bittman of NY Times

Ingredients:

• 3 cups bread flour

• 1/4 teaspoon instant yeast

• 3/4 tablespoon kosher salt (or 1 teaspoon table salt)

• 1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

Directions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.

Pumpkin Spice Cake with Praline Icing

We celebrated my Mother’s birthday over the weekend with a Cajun menu.  I made this cake, Gumbo and homemade French bread.  Ahhhheeee, it was good!

Ingredients

• 1 (15 ounce) can canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 (18.25 ounce) package yellow cake mix with pudding
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F . Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.

In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.

Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Praline Icing 

Ingredients:

• 1 cup light brown sugar
• 1/2 cup butter
• 1/4 cup milk
• 1 cup confectioners sugar
• 1 tsp. almond or vanilla extract
• 3/4 cup chopped pecans
  

Directions:

In a medium saucepan, over medium heat, bring the first 3 ingredients to a boil. Boil for one minute, whisking constantly. Remove from heat and whisk in powdered sugar and almond extract until smooth. Add pecans and continue to stir for about 3 minutes or until the mixture begins to thicken. Pour onto cooled cake. Makes 1 1/2 cups.

Chicken Tacos

Taco’s rock, especially when you make them yourself.  My chicken tacos have an unusual ingredient (yellow hominy) but you can leave it out if you want.   My sister raids the fridge every time she comes by my house.  She opened the bowl with the leftover chicken burrito meat the other day and said “ewe “ to the hominy then she proceeded to eat every kernel out of the bowl.  It really is yummy and is a great way to stretch your dollars.

• 2 chicken breasts
• 1 can yellow hominy, optional
• 2 tbsp chili powder
• 2 tsp cumin
• 2 tsp smoky paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp coriander
• 1/2 tsp Mexican oregano
• 1/4 tsp cayenne
• 2 tbsp flour
• 2 tbsp oil
• 2/3 cup water
• corn tortillas
• guacamole
• lettuce
• tomatoes
• shredded cheddar
• chopped onions
• sour cream
• taco sauce if desired

Cook chicken breasts in a little oil on medium heat until done and then shred meat and set return to skillet.  Add hominy and spices and flour and cook for a couple of minutes.  Next, add in water and simmer until the water cooks out. 

Serve on soft corn tortillas with your favorite toppings.  Partner with some refried beans or maybe some bean soup.  Delicioso! 

Garlic Oil Pizza and Calzone’s

The cost of pizza delivery is out of sight and I refuse to do it.  $30 for pizza is simply ridiculous and I never really like it anyway.  I have discovered that I like pizza a lot better without the red sauce.  This garlic oil pizza is delicious.  This pizza dough is very forgiving and versatile.  I used half of it for pizza (forgot to take a picture but they were gorgeous) and refrigerated the other half for a couple of days and then made calzone’s.   I filled them with the same ingredients as the pizza plus some red sauce for Hillbilly and instead of putting the oil inside the Calzone, I drizzled the olive oil on top before baking.  You could also make bread sticks with the dough.  Forget pizza delivery and give it a try!

Ingredients

• 1 1/4 cups warm water 
• 2 packages dry yeast
• 2 tsp  honey
• 1 1/2 tbsp olive oil
• 4 cups all-purpose flour, plus extra for kneading
• Kosher salt
• 4 garlic cloves, sliced
• 5 sprigs fresh thyme or 1/2 tsp dried thyme
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper
• 2 cups Italian 4-cheese blend, shredded
• 4 cups grated mozzarella
• Italian sausage
• pepperoni for the grandkids
• thinly sliced onions
• black olives, sliced
• cornmeal for sprinkling on the bottom of pan

Combine the water, yeast and honey in a large bowl.  When the yeast is dissolved, add the olive oil and stir and then add  3 cups of the flour, 2 teaspoons salt, and mix with a large spoon until dough comes together, continuing using hands when the spoon no longer will work for you. While kneading, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times until smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Meanwhile, break up sausage and brown in skillet, drain renderings and make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 450-475 degrees depending on how hot your oven gets.  Mine works really good so I went with 450 degrees.
Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined  and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate. To refrigerate, place each dough ball in plastic wrap sprayed with oil. 
Press and stretch each ball into an 8-inch circle and place 2 on each cornmeal sprinkled sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas with half of the cheese then a layer of sausage (or whatever toppings that you like) and black olives and onions then more cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

My Lap Dog

A rare calm moment from Gus.  He is trying to climb in my lap as I am typing this. 

He thinks he is a lap dog.  He would also like to get his paws on the cocktail.
 
Ready to pounce on the tennis ball.  He can’t get enough of it or my shoes!
 
We’re taking Gus with us today to the lake.  Y’all have a nice day!

A Big Bunch of Nothing

I have been playing in the front yard.  The front door is now sporting it’s fall look.

These volunteer flowers are growing everywhere in the front flower bed.  Astilbe reseeds twice a year or maybe more, or at least it does for me.  All I do is pull it up and shake it over the flower bed after the flowers dry out.  You just can’t beat free flowers that require no digging! 

I managed to find the Halloween decorations so the witches have gathered at the piano awaiting their big night.