Buttermilk Peach Pie

Recipe from Southern Plate

You just can’t get more southern than buttermilk pie and peaches.  I found this recipe at Southern Plate and it was delicious.  I didn’t feel like dragging out the cookbook so I searched for a crust recipe on the internet and used the one below.  You only need one crust for this recipe so just half the ingredients for the crust.

Ingredients

• 1 Can (29 oz) Yellow Cling Peaches in Heavy Syrup, drained
• 2 heaping tablespoons all purpose flour
• 1 Cup Sugar
• 3 Eggs
• 1/3 Cup Buttermilk
• 1/2 Cup Butter or Margarine, Melted
• 1 teaspoon Vanilla
• 1 deep dish pie shell, unbaked
• 1/2 teaspoon cinnamon

Instructions

1. Place peaches in bottom of pie shell.
2. In mixing bowl combine all other ingredients and mix with whisk until well combined.
3. Pour over peaches.
4. Place pie on baking sheet and bake at 350 for forty minutes, or until the middle doesn't jiggle when moved.

All Butter, Really Flaky Pie Dough from Smitten Kitchen

Makes enough dough for one double-, or two single-crust pies.

2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold

Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces.

Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.

Glue it together: Start by drizzling 1/2 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there (see how that big bowl comes in handy?). Gather the disparate damp clumps together into one mound, kneading them gently together.

Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

What’s Blooming at the Ponderosa

Hello friends!  What’s going on in your world?  We’re having beautiful weather this weekend so I’ll be out in the yard if anyone is looking for me.  Just use the side gate if you stop by.  I’ll be waiting on you with a big glass of iced tea.

Flowers make me happy.    Click on the photo below to see this strange fern, so cool!

New growth makes me happy.

Geraniums ARE happiness.

I love blooming vines.

My tiny backyard is alive with blooms and new growth.

The Japanese maple (aka, the love fern) didn’t quite survive the drought we had last year but there is still one living branch and it’s beautiful.

It will probably be replaced in the fall if we are still here.

Lady Banks rose is as full as ever.

These cuties were actually blooming a couple of weeks ago.

That’s it for the backyard.  I may post the front yard blooms later this week. 

 

P.S.  First Born got that great job she’s been waiting to hear about.  I’m so HAPPY for her!!!! 

King Ranch Chicken

No picture for this one.  I’m sure most people have the recipe for this, I’m adding this to the recipes for my daughter.
Ingredients:

• 1 whole fryer cooked in water and seasoned with cumin, onion, celery and garlic.  debone chicken and shred.  Reserve 1 cup broth. 
• 12 corn tortillas
• 3 tbsp butter
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cups of grated cheddar cheese or Monterey jack blend
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1/2 - 1 cup of reserved chicken broth
• 1 can of Ro-Tel tomatoes
• 1 tsp. of chile powder

Directions:  Preheat oven to 350 degrees.   Saute onion and bell pepper in butter until soft and add soups, broth, Ro-Tel tomatoes and chile powder; stir until smooth.   Remove from heat and add shredded chicken to the soup mixture.  In a 9x13 casserole dish begin layering chicken/soup mixture, tortillas and cheese, ending with cheese on top.  Bake uncovered for half an hour or until brown and bubbling.

Perfect Texas Salsa

This salsa is super easy and delicious and will make you feel like a real Texan no matter where you live. 

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, diced small
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (I don’t like things too hot so I seed mine and use about 1/2 large jalapeno)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 handful fresh cilantro (easy on the cilantro, you can always add more later)
• juice of 1 lime

Directions:

Put all the ingredients except onion in the food processor and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.  Add in onion and pulse once.  Taste and adjust salt to your liking.

Crockpot Shredded Chicken Tacos

This is almost not even a recipe.  Let’s just call it an UN-recipe.  It’s so ridiculously easy and it turns out great!
UN-Ingredients:

• 1 envelope Taco Seasoning
• 6 pieces Boneless, Skinless Chicken Breasts
• 1 jar Salsa (16 ounces, I used about 12 ounces because that’s all I had and it was plenty)

UN-Directions:
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Only in Cowtown

Only in Cowtown could you get held up on the way to a job interview by a cattle drive.  It happened to me.  Really, I’m not kidding!  I had a job interview down in the Stockyards.  Crazy, right?  The interview didn’t go all that well but the trip getting there was great!  I love my city and I love being a Texan!!! 

God bless Texas.

Mini Corny Dog Muffins

It’s Super Bowl party time!  Honestly, I don’t even know who is playing but we love football food and the Super Bowl commercials so I’m planning the menu today.  I’ll be trying this fun finger food recipe that I found on Pinterest along with some crockpot chicken tacos, salsa, guacamole, spicy roasted chickpeas and brownies for dessert.  I’ll post some of these recipes later after I make sure they are worthy.

For all of you that have been requesting a Gus post, I’ll be getting my camera out today and trying to get some pictures of my boy. 

Ingredients:

• 1/2 cup melted butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 8-10 all-beef hot dogs, cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.  Serve with mustard for dipping.