All posts filed under: Brunch

Green chile and chicken casserole 

The garden is doing magnificent this year. Which, for a change, includes the pepper/chile patch. Our Big Jims and banana chiles are producing enough so I can pick four to five a week. Jalapeños,  habanero and chipotles are coming along too. I roast them all then find something to make with them, or just eat them on the side with a dish. But yesterday, I am really snooping around the Big Jim plant and find three more trophy chiles. So, now I have a good amount to do something with…..it is hot, so slaving in the kitchen it not my idea of fun. Also, it seems like we are eating very late these days because of the heat and long sunny days. Trying to head outside in the evening to accomplish all the chores for the day while it is cooler. Then I cook. I think the system is a bit out of whack.  Trying something new last night, I timed the dish to be prepped during the heat of the day, but put together …

Guajillo chili dip (chili cascavel)

It is super bowl Sunday and I just came up with a blow your mind flavored dip. We are making stuffed potato skins, bacon, chives, green onions, cheese, salsa or ranch dressing. A sort of build your own skin, for the skin game. While making some salsas I wanted to do something with guajilloes, my favorite chili, and used this as a starter. This is chili recipe number one for today.  3 guajilloes dried, stem removed 3 large tomatoes 2 tablespoons salad oil 2 teaspoons salt 1 clove garlic 1 cup sour cream Chop tomatoes and place in a blender, crush guajilloes seeds and all, just remove the stem. Add everything else, blending really well for a few minutes. Put everything in a sauce pan, cook on medium heat at a low boil for 30 minutes or longer. Stirring from time to time. It will reduce some. Remove from heat and cool. After mixture is cool place sour cream in a container with a lid, mix 1/2 cup guajillo sauce into sour cream. Seal and …

Tropical poblano peppers with shrimp

Yes, it has been awhile since I have published a recipe. True I have cooked, just forgotten to share with everyone. I have a couple of great ones too. It is not often I randomly shop without a purpose for a meal. The poblanos looked wonderful at the market so I was compelled to purchase two hoping to come up with a stuffing. Of course there is a time frame involved…., if I don’t come up with something fairly soon they will spoil and that is a waste. Planning meals ahead for the week is just something I do, trying to maximize potential left overs etc. Rotating what we have in the freezer is a priority too, things can get lost in there. So, I found some nice fish and decided on fish tacos, and an older bag of gulf shrimp, that really needed to be used. Now this old brain went to work and this is what I came up with. It has a wonderful sauce to go over it too. 2-4 poblanos roasted, peeled, plus …

Pumpkin spice for breakfast

This year all the craze seems to be pumpkin spice. Not sure I would like it, just sounds, well….strange. We should eat pumpkin pie not drink it right? Have to say I am a changed person. While shopping I saw our favorite milk company had a small pumpkin spice drink ” for a limited time”. I got suckered in and bought some. All I can say is yum. John and I both hand a small glass. At 250 calories per cup…..I think this needs to be rationed.  Well this morning I poured John an orange juice and said “hey, what about a pumpkin orange drink”? Using half oj and half pumpkin spice milk drink I mixed in a small glass and stirred. Sipped……and Shazam …..tastes like a 50 50 bar with a hit of pumpkin spice.  Just thought I would share.  As always we hope you enjoy. 

Fresh beet salad

Beets are a vegetable you either love or not. It is hard to hide in a dish because of the beautiful color. Yes, there are yellow beets however the red, brilliantly bright colored one works great for this salad. It just pops with the green leaves, burgundy red colors and soft flavor of the dressing. Vegans will love this dish as well. Heck my husband loved it and I will be making it again tonight.  Beets seem to come in bunches of three; I used one beet and half the beets greens for a batch. It was more than enough for a nice side salad with our meal. I am thinking you could use all the greens, and all the beets to make a larger batch, having left overs for a few days to come. The small amount we had left was excellent the next day.  1 bunch of beets ( three beets with greens attached) 1/3 cup white balsamic vinegar 3 tablespoons sesame seed oil Pinch of salt 1 teaspoon soy sauce  When you …

Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before.  1. 5 pounds ground pork 1 can chipotle peppers 1 package frozen spinach 1 teaspoon salt 1 package filo dough Butter,  pastry brush Small crockpot Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought) To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the …

Super sonic sloppy Jo’s 

Sloppy Jo’s are one of those easy meals that just hit the spot sometimes. But why not make them super sloppy Jo’s? The flavors take an ordinary meal to a new level of yum. 1 pound hamburger 1 can spam finely chopped 5 pieces bacon chopped into pieces  Sloppy Jo mix (can or package) Buns 5 green onions chopped In a skillet start to brown hamburger meat, add  chop bacon, and finely chop spam. Brown everything together. Drain grease. Add chopped green onions and stir. Then follow your favorite sloppy Jo mix directions. Brown buns or toast slightly, pour mixture on buns and eat.  As always we hope you enjoy

Punt pizza 

Super Bowl has come and gone….however I think back on all the crazy food we consume on this one day. From BBQ to deep frying, boiling, and baked. The world becomes obsessed with crazy good food on this one Sunday. Myself included I racked my brain for days trying to come up with something different and unique. So……this is it. Maybe you can help with a name. It is pizza, calzone, like….. but not.  2 thick canned pizza crust 1 package johnsonville Italian sausage (5) I used mild flavor 2 tomatoes 1-2 cloves garlic chopped fine or 1 large teaspoon dried  Garlic salt- some pepper not much 1 teaspoon Italian herbs 1 onion 1 bell pepper 1/2 cup sliced Klamata  olives drained 4 cups grated mozzarella cheese 1 cup (divided) 5 cheese Italian cheese, small package  Bundt pan Biscuit cutter or something to cut out dough Cook sausage until almost done, drain on paper towel. Grease bundt pan. Open one pizza crust package and spread out with fingers to increase size by an inch on …

Jalapeño garlic kale

Kale is the new four letter word in health. There are so many types and ways to prepare it. If you are lucky you have a farmers market near by or you grow it yourself. We usually have a nice winter garden however, this year nada. Store bought is okay but just not the same. And now……. We have a local hydroponic certified farmer here. This place is amazing. Over 5000 sq ft of produce will be grown at Fambro Family Farms here in Breckenridge, Texas. David’s Drawf Siberian Improved is creamy, tender and delicious. This is just one of a thousand ways to prepare it. One large bunch of Drawf Siberian improved kale- chopped stems and all no need to wash because there is no dirt Two cloves garlic – peeled and chopped fine 1/2 large jalapeño – seeded, viened and finely chopped Two tablespoon olive oil 1/2 teaspoon salt I used a red rock salt In a large skillet heat up oil, add greens. Stir a bit, then add garlic and jalapeños. When …

Aunt Tiny’s “Hunters Delight”

Baby it’s cold out there……a good hearty breakfast is a great way to start these cold winter mornings. Our Aunt Tiny lived in the Imperial valley in California. Our relatives that lived there were all farmers and hunted the fields for birds during the fall-winter months. Now this was all back in the 70’s and 80’s…… And I still make this dish, whether it is camping, hunting, a family gathering or just because.  It has a great flavor, easy to make and hearty. This feeds 2-4 depending on portion size 6 strips of bacon 1/2 chopped onion 1/2 green pepper chopped 3 small potatoes 4 eggs Garlic salt and some pepper In a large frying pan, I use cast iron: fry bacon. You can do it in pieces or whole and break it up later. Do not fry extra crisp. Meanwhile wash potatoes, using a grater on the slice side ( should be two- three slots on a narrow side) slice potatoes and set aside. Chop onion and pepper into small to medium pieces. After …