Opening 2009

To welcome the New Year, there is a tradition that I got from my Grandmother. Many of my friends have poked fun at me for religiously maintaining this ritual of welcoming in the New Year. As with many first of the year menu's, cabbage makes the line up. I like to pan fry mine with smoked sausage and lots of onions. But before the cabbage makes it to the frying pan, I remove the few dark loose leaves from around the cabbage. I like to say a quick prayer usually something about money, financial gain, and for the lotto numbers and off to the front porch I go!
I like to place the leaves at the foot of the door. This makes for great conversation warning visitors to not trample my "leaves of prosperity" on their way in.
Now on to cooking the cabbage.
I like to use a Dutch Oven for cooking most types of greens. First I start with removing the casing and crumble 3 links of smoked sausage. I julienne, 1 large onion and 1 green bell pepper. I roughly chop 2 cabbage heads. Over medium high heat, I saute the sausage and vegetables until they just start to brown. In goes the cabbage and 2 cloves of smashed garlic. I then cover the pot tightly and reduce heat to a low simmer. I like to cook cabbage for about 30 minutes. About half way through I stir the pot and season to taste. When I do cabbage in the summer, I add 1 diced pickled Jalapeno Pepper.
Black Peas always sparks the conversation of creamy vs. soupy. Creamy peas are my favorite while my parents completely prefer soupy.
I like to start with 2 pounds of raw Black Eyed Peas. I soak them for a few hours until they have absorbed a good amount of water and are beginning to soften. If you are using raw peas, rinse them well before soaking.
This year's batch is going to be seasoned with smoked neck bones...yes pork neck bones. I like to boil the neck bones, or ham hocks in water first. I season the stock with black pepper to taste and about a tablespoon of dried mustard. One diced yellow onion and 1/4 cup of chopped parsley are added in. The pot needs to cook for about 2 hours on medium low. As the peas start to cook down, they become creamy. I add 2 tablespoons of light brown sugar and salt to taste. I like to serve them with steamed Jasmine Rice. This looks really great garnished with sliced green onions and pimentos stirred into the peas.
As for the main coarse, it's Baked St. Louis Style Ribs. I like to slow cook these until they are falling off the bone in a low oven for a few hours. I set the oven at 300 degrees. "Rubbing" is my preferred method of seasoning the ribs.
After working in a Gourmet Market for a few years, I have become spoiled by some great, all natural pre-packed seasonings. As a Chef in a large volume hotel, I relied on combining and creating unique spice combinations to ensure a memorable eating experience. Now I like to remember which ready-made well packaged product I used on what.
Pork just seems like a natural canvas for "sweet and heat". I've found a really great blend that combines cinnamon and brown sugar with savory chile peppers.
I pat the ribs dry with a paper towel and then season heavily with the rub. Massaging the spices into the slabs allows the meat to absorb the full flavor. Once the ribs are cooked, I pile them high on a platter and serve with Fried Cabbage, Black Eyed Peas, and my aunt's awesome cornbread.

I like to spend the remainder of New Year's Day relaxing and looking forward to a wonderful year filled with food and fun. Feed yourself well. Happy New Year!!

Closing 2008

As I bring 2008 to a close, I am happy to say that this has been a year of events. Some great, and some small. It was also a year of decisions. The one daily decision that is constant...Where and what to eat. I have eaten at some palaces, and some dumps. As much as I enjoy cooking, I also enjoy dining out. So as I venture into 2009, as much as I will be cooking, I will hopefully be dining out. As I don't cook everyday, I have no expectations of eating out everyday. But on busy days, and "I need a break" days. I am going to try to find the unique and often unknown great eating spots around Houston. (If I am in your town, I will try those too!)
I will rank them based on things I like to see at a good restaurant. But before I get too far in the future, let's talk about New Year's Eve and Day. Snacks and finger foods just don't seem to have any impact on New Year's Eve. I really think everyone is just burned out on eating off of cocktail napkins by now. This is the night to go easy. Store bought goodies are the way to go. Once upon a time mini pizza bites and eggs rolls were all you could find, but now there is a whole gourmet world of bite sized treats out there. More and more caterers are surviving on Sam's and Costco.
I am a serious home body on New Year's Eve. I load up on movies, family and close friends. I like to do a cold cut buffet of build your own sandwich. The key is variety. Many types of cheeses and meats, lots of assorted breads, and home made spreads. I also like to put out a tray of as many pickled things as I can find. Whole fruit, nuts and natural chips, round out the offerings.
I am totally baked out by this point. Instead of a decadent dessert, I simply buy a box of assorted chocolates. I also like to keep the bar really simple. Wine and beer.
Part 2 of the festivities to January 1, 2009. All I can say is tradition, tradition, tradition! So over next few days I am searching for favorite New Year's Day traditions. Please drop a suggestion in the comments box. I will create and post the recipes early on New Year's Eve.

Conversation: GUMBO

Yesterday while out Christmas shopping, my nephew requested that I make Gumbo. For a few years now I do a huge pot of Gumbo just before Christmas. This year it is Christmas Eve Gumbo.
What I enjoy about Gumbo is the freedom to add just about whatever you like to the pot. This is also one of the things I don't like about Gumbo as well. I just don't want hot dogs, ribs, or potatoes in my Gumbo. All though this stew/soup can be totally left up to its architect. I like a rich, hearty dish full of seafood, roasted chicken, and a seasoned sausage abound in a dark robust gravy/sauce/soup Flavored with lots and lots of aromatic vegetable.
Trinity is the combination of celery, bell pepper and onion. Garlic, File(fee-lay), and spices support this medley of stables to the pot.
I am a user of stocks and broth. They add depth and definition to any good soup or stew.
I lean toward peeled and deveined shrimp, they save time.
I also prefer to oven roast chicken breast quarter that have been well seasoned to a Cajun/Creole Seasoning blend.
Andouille Sausage can be be rendered with the trinity, the browner the better.
I like to build flavor on top of flavor.
Developing and caramelizing the vegetables and sausage is really step 1.
Then Adding broth in a large amount to support the flavors of step 1 .
Next adding the roasted chicken in large chunks cut from the bone. If you recall the beef rib blog, bones add flavor. Start to simmer the pot.
The glue and nails that keep it all together is the Roux, some say that Gumbo is made or broken by the flavor of the Roux.
Roux is combining equal parts of fat to flour and cooking it until the starchiness of the flour is reduced.
Roux varies in flavor based on cook time and color. The longer you cook your Roux the more the flavor seems to come alive. This must be done on a low flame in a large cast iron skillet where you must stir constantly until you reach your goal color. Good Gumbo Roux is dark. About as dark as molasses. Many a Gumbo novice is deathly afraid of this step. They often panic and burn the roux. All I can say is take your time. keep the flame low and babysit the pan. If you can't get past this step feel free to buy some. It can found in the import food sections. Once you have reach Roux success, add it to the pot and keep going. If your pot is to thick, thin it with more broth.
Next, more dimension. I like to add canned Petite Diced Tomatoes and frozen okra. I season my Gumbo with a spicy blend of Cajun/Creole Seasoning and I like to add Gumbo File in small increments until the flavor is where I want it. Oh, and don't forget 2-3 Bay Leaves.
Finally the seafood. I add A LOT OF SHRIMP! And a nice amount of sweet crab meat as well.
Once my pot is full, I let time and temperature take over. Go low. A low flame is key to not burning the bottom. Let everything cook slow and come together.
Steam some rice, and slice a nice crusty French Baguette and serve with hot sauce and a dish of pickled okra. now Feed yourself well. Merry Christmas to all.

And the winners are?!?!

So do you think you'll had the best waffles, pancakes, and French Toast huh? Well checkout the winners of a fantastic taste panel. One of my favorite publications is Cook's Illustrated. This is a must have if you are really into 1-stop destinations for everything. Not only do they have great recipes, they offer some of the best tips and product comparisons I have ever seen. Cover to cover a great magazine for foodies at any level. Here is the recipe.
1 1/4 cups of unbleached all-purpose flour
1 cup Rice Krispies
3/4 cup of cornstarch
1/4 cup of sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
3/4 teaspoon of salt
2 large eggs, separated
1 1/2 cup of milk
1 teaspoon vanilla extract
1/2 cup of vegetable oil
1. Pre-heat waffle iron to medium. Combine all dry ingredients in a large bowl. In another bowl combine egg yolks, milk, vanilla and oil and mix together. In a 3rd bowl whip egg whips until fluffy and form soft peaks.
2. Pour milk mixture over dry ingredients, and stir to moisten. Fold in egg whites just enough to combine. Do not over mix.
Bake waffle in iron about 3-4 minutes. About 2/3 cup of batter makes a nice sized waffle. Increase batter to a cup if you have a really large waffle iron. Serve them immediately. Remember to let your nose tell you when things are done.


As for pancakes I tried several from Fannie Farmer to Hungry Jack Instant. And to my surprise Bisquick lead the pack, or should I say stack. These pancakes are fluffy and tender. Literally melt in you mouth flavor and taste. This is a dynamite Pancake. So to give all credit where it's due, http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=36004 Click on the link to some really good Buttermilk Pancakes.


As for French Toast...stale or dry bread really is the key. Here is the recipe.

8 large slices hearty Texas Toast Sliced White Bread
1 1/2 cups milk , room temperature
3 large egg yolks
4 tablespoons Brown Sugar
1 teaspoon Tunjing Cinnamon
2 tablespoons unsalted melted
1/4 teaspoon salt
1 tablespoon vanilla extract (use pure vanilla)

1. You can dry bread in a oven at 300 degrees for about 6-8 minutes while you make your batter.
2. Combine all remaining ingredients and whisk together.
3. Remove bread from oven. Dip both sides of each slice in batter and lay on a baking sheet to drain excess batter.
In a large non stick skillet, (A good one) heat to medium high. Cook Toast in batches about 2 minutes on each side. Serve with Cinnamon butter and hot syrup.

Waffles, Pancakes, French Toast! Oh my!

Whether you like some or all, waffles, pancakes and French Toast are corners stone to a nice family weekend or holiday breakfast. I am a consummate waffle expert. A great waffle must be toasted dark golden brown with a creamy light beige center. You should be able to smell that a waffle is done. Many say to wait until the steam stops escaping from the iron. Or to let the light go out, or stop blinking, or whatever the manufacturers instructions say. I go with my nose. Once I start to smell a sweet toasted bread that is just seconds from being burnt, it's done! I like to melt butter before I start baking waffles. I keep the butter and a brush ready to baste the hot waffle as soon as it lifts out and hits the plate. Warm maple syrup is at the ready.

Buttermilk pancakes are tender and mouth watering. The secret to fantastic pancakes (and waffles) is allowing the batter to rest. The flour needs an opportunity to absorb some moisture. If you are using a packaged mix, the milk solids need a chance to re-hydrate. This is why a cup of instant hot chocolate starts to taste better about half way through. I like to prepare my batter the night before and refrigerate. This is how you get restaurant style pancakes.

French Toast is good, but I like great! Lots and lots of cinnamon. I have even used Apple Pie Spice that tasted really really good. Adding a pinch of salt to the egg mixture helps the eggs combine better with the milk. Challah Bread makes fantastic French Toast. I read an article about drying out, but not toasting the bread in a low oven prior to dipping into the egg mixture. I totally agree, thus the reason why stale bread works so well. This keeps the toast from becoming mushy.

Cooking waffles, pancakes, and French toast require the dance between time and temperature.
Griddles should be well oiled, but not greasy. French Toast and Pancakes cook great on a medium hot surface. Bubbles for pancakes and edges for French toast are the best indicators of when to flip. These both cook fast. Don't over crowd or try to do to many at one time. and waffles we know is all about the aroma.

I will be cooking these famous Breakfast Breads this weekend. The best recipe will be posted on Sunday. Check back for the winning recipe and some photos. I need some hungry tasters to help me with this one!

*My culinary buddy George like Wafflecakes...making pancakes with waffle batter. And yes they are two different things.*

Whining for wine?

As a rule, I usually attend holiday parties with a bottle of wine in toe. This year it is all about price point. I ran into my good friend Vince, a Wine Steward at my local market. Vince directed me to his new assistant Bill who is a specialist in good wines at great prices. I really like to get a variety of wines so that I can match them with the right host. I decided to go with 3 whites and 2 reds. I am a huge fan of varietals vs blends. Blends make great table wines but seldom burst with flavor like a really nice one juice wine. After some great laughs with Bill, on to the task at hand. I think there are many great bottles of wine that are available at some nice prices. I set the limit at $16 per bottle tops. We found some great wines and a few under $10. Some were really irresistible, so I have 2 bonus wines to add to my Bodega, (The crawl space under the staircase!).
Well with all wise selections the proof is in the tasting.
First is Los Vascos Cabernet Sauvignon, 2006 $9.89. This wine is a winner. A Chilean Red from the Clochagua Valley, that posses a smooth dark berry taste similar to Black Cherry. A nice clean finish with deep garnet tones.
Next I tasted the Californian Meridian Cabernet Sauvignon, 2005 OMG! $6.99. Impressive taste at a great price, enough said.
On the sweet but not too sweet side, Schmitt Sohne Riesling, 2006 $8.99. This German Wine has a nice fruitiness that is a great intro wine, or for those who are stepping up from Wild Vines.
Francis Ford Coppala, Bianco, Pinot Grigio, 2007 $8.99. Pinot Grigio seems to be the new Merlot. Notes of California apricots and White Peaches make this an everyday wine that is perfect with Seafood.
I really like the drinkability. Goes down nice (Like 3-4 glasses nice).
This is one of just a few wines where the content of the bottle completely matches the description on the bottle. Rodney Strong Charlotte's Home Sauvignon Blanc, 2007 $12.99. Words like spiced melon, ripe pear and citrus are spot on! Once you take the first sip of the true California White wine, you will be impressed!
My bonus picks echo the above selections in region. Santa Ema Reserve Cabernet Sauvignon, 2005 $11.69. This Maipo Valley Red from Chile is what I consider my father's wine. Cast in French Oak, this wine is mature. Raisins and currants filled the glass before I tasted a well rounded pallet pleasing good red wine.
And again, Rodney Strong Chalk Hill Chardonnay, 2006 $17.99 broke the budget and delivered. This is the missing link that I have been searching for to bridge Big Buttery Oaky Chardonnay and fruity apple-like Chardonnay done in Stainless Steel.

These are all great wines at some really great price points. Take some time to share a glass with some fruit, mixed nuts and a variety of good cheeses. Sometimes, this can even be dinner.

Dust off your crockpot

I am often most impressed with basic, quality cooking. I have never been a fan of crock pots, but now as with all things, they have been up-graded. Programmable ones are great as you do not place raw uncooked meat inside and schedule them to start outside the 4 hour window of handling raw proteins at room temperature. Even though the product will cook long enough to kill micro-organisms, it is just not a trusted way to handle raw meats. That being said let's talk about the menu. I am crock potting Beef Short Ribs today. Wow that sounds good. I get excited thinking about the big beefy flavor and the "fall off the bone" tenderness of these often over looked gems in the butcher's case.
It is all about the bone. Bones add a tremendous amount of flavor during the cooking process. The next flavor booster is fat, please don't over trim. Leave some fat for flavor.
This is a dish I like to cook in a decent size batch. I have about 8 pounds of bone in beef short ribs cut into about 4 inch pieces.
In addition, I am adding 1/2 an onion, roughly chopped, 1 carrot diced, 2 ribs of celery roughly chopped , 4-5 fresh sprigs of Rosemary and garlic to taste (fresh or granulated, not powdered).

I like to inspect the ribs for bone fragments and large pieces of fats. Next, season the ribs generously with your favorite steak seasoning, all over. Then into the crock they go. Add veggies and herb to pot. Cover and Start heat on high. This is about a 4 hour process. Just let things cook. No need to add water or broth. The veggies will offer some moister, and these are best with no gravy.
The aroma will fill your kitchen. I like to serve the ribs with crispy bacon wrapped Red Potatoes and steamed Green Beans.
To do the potatoes, simply peel a band of skin from the potato. Par-boil the potatoes. Remove from water and allow them to cool long enough to handle. While the potatoes cool, cut sliced bacon into thirds. Wrap bacon around potato and secure with a tooth pick. Lay potatoes on a non stick baking sheet and season potatoes with Sea Salt and Coarse Ground Black Pepper. Cook until bacon is good and crispy. If you live on the edge toss with melted browned butter. Make the Green Beans super easy by tossing them in a Microwavable Zip Bag and follow recommended cooking instructions. Lightly salt and serve hot. Dinner is done...Add Bread sticks if desired.

Spiced Up Spice Cake

Since the current Low Budget Holiday Season of 2008 is in full swing, I am going to bake my way through it. This cake recipe is easy and will definitely be the talk of the party. I like it because it is cheaper than scratch baking, saves time, and tastes great.

I like to bake this cake in mini pans so they are easy to give away or bundle up.

This tasty treat also goes great with a cup of hot coffee splashed with a shot of (or two) your favorite creme liqueur.

Ok, here we go...

Pre-heat oven to 325 degrees.

You need,

1 box of Spice Cake mix, any brand will do

1 small box of Pumpkin Spice Instant Pudding mix

4 large brown eggs

1 1/4 cups of orange juice

1/4 cup of Spiced Rum

1/3 cup of oil

1 cup of pecan pieces



1. Spray a bundt pan or muffin tins mini cake molds with non stick baking spray and set aside.

2. In a large bowl, combine cake mix, pudding and pecan pieces. Stir to coat pecans with cake mix.

Add eggs, oil, orange juice and Spiced Rum. Mix with a hand mixer for 2 minutes. Scrape sides down if needed.

Pour batter into cake pan, tins or molds. Do not fill tin or mold to the top. About 2/3 works great.

Bake for 35 to 40 minutes. All ovens vary, check with a tooth pick. Shorten cook time for cupcakes or mini cakes by 15 minutes.

Once the cakes have cooled completely, drizzle with Rum Glaze.

To make glaze add 1 tablespoon of rum as needed to 1/2 cup of powdered sugar until you get the consistency the way you like it. Some like it thin or thicker.

Cold night, warm tummy!

We seem to be getting another blast of Northern wind pushing through The Bayou City. So I am headed right to the kitchen to start an awesome cast iron Chicken Potpie...This recipe fills the whole house with the aroma of a buttery, tender and flaky crust filled with chunks of white meat chicken in a savory gravy baked to a perfect golden brown. This pairs up great with a big Oaky Chardonnay. I am a huge fan of Chardonnay done in stainless steel, but when its cold out and comfort food's on the menu a traditional California, smokey, toasty Chardonnay just seems to fit. In my opinion Chardonnay is the "red" of all whites. Where when I think of white wines I taste bright, fruity, and floral notes that go great with Al fresco dining, but when the mercury drops, only chardonnay paired with rustic dishes fits the bill. This is cold weather cooking at its best.

Patsy's Pastry Crust
1 8oz block of cream cheese (Softened)
1 stick unsalted butter (Softened)
2 cups of AP flour

1. Mix together cream cheese and butter. Add flour and form a dough. Divide dough into 2 balls and wrap in plastic. Refrigerate for 2 or more hours.
2. Once dough has chilled, flour work surface and roll out to fit a 8 inch cast iron skillet. (Top and Bottom Crust)
3. Pre heat oven to 350 degrees and start filling.
For filling
3 cups of cooked chicken breast cut into chunks
1/4 cup of flour
1/4 cup of butter
3 cups of chicken broth or stock
1/2 cup of diced onion
1/4 cup of diced celery
1/4 cup of diced carrots
1/2 cup of peas
1 tsp of each thyme, basil and parsley
salt and pepper to taste
1/2 tsp of nutmeg
In a large skillet over medium high heat saute vegetables in butter for 2 minutes. Add flour and stir to a paste. Add Stock and stir until thickened. Reduce to a simmer and add chicken and peas.
Place pie crust in pan. Pour mixture in pan. Top with remaining crust. Bake for 30 minutes or until golden brown. Serve with Chardonnay....ahhhh....so good!

Cookie Day

Every year around this time I go into cookie mode! Cookie are such great reminders of great times spent doing things together. After search high and low for some great cookie recipes, I have found these to be my favorites, (Many are right in the pantry). The Chocolate Chip recipe on a can of Butter Flavored Crisco is wonderful. The cookie is moist and tender and keeps without staling rapidly. Next is Martha Stewart Sugar Cookie. This is a classic cookie recipe. I like to make this one a few day before I am going to bake them, the dough really rolls on well after intense chilling. The recipe for Oatmeal Raisin Cookie on the Oatmeal box is great, but I like to switch the 3 cup of Oats for 3 cups of Bear Naked All Natural Granola, I use the Apple Cinnamon Flavor. This cookie is Great with bits of crisp toasted oats and apples. My All time favorite brownie is Ghirardelli Walnut Brownie mix, to these I like to replace vegetable oil with Walnut Oil, and add, 1/2 cup of white chocolate chips, 1/2 cup of pecans, and 1/2 cup of toffee bits. You will not want to share these excellent brownie. I really like them in the morning with a good cup of coffee, (an entire blog will be dedicated to a good cup of coffee). And nothing, I mean nothing beats a freshly made Rice Crispy Treat....the secret is to use a really good vanilla or make them Adult like with replacing the vanilla with Amaretto! I could go on and on, Cocoa Rum Balls, Ms. Ruby's Fudge, and Many Many More. Well I am off to bake and bake and bake some more holiday treats! Enjoy every bite!

Snow Flurries in Houston

After a very busy day spend with some really great folks, this evening is all about relaxing, a good movie or smooth jazz....Easy and cozy. A Hot Toddy will melt away the chill. I prefer mine made with Assam tea, brandy, a squeeze of lemon and my new favorite sweetner, Amber Agave Nectar. Paired with a my favorite Wisconsin Cheddar, a crisp Gala Apple and a peppered crackers. Nice and easy.

Timothy's Toddy

1 tbsp nectar or honey

3/4 glass tea

2 shots Brandy

1 slice lemon

Brew tea and fill a tall glass 3/4 full. Mix in nectar. Mix in brandy shots. Add lemon slice and enjoy.

Stuff it!

This morning I discovered a package of Boneless, Skinless Chicken Breast in the freezer. Immediately I thought about some of my favorite quick sauté dishes like Saltimbocca or Piccata...then since we are expecting rain most of the day and night, Chicken Parmesan with Penne is cozy and comforting...but if a flash I switched gears to stuffing the cutlets with something that combines all in one. So the next step continues in the market...A search begins for fresh ingredient. I am hunting for a nice vegetable, a flavorful cheese and a starch. While I am out prowling for goodies this is a great opportunity to comment with your favorite chicken dish. And trust me we will be frying many types of birds...like my good friend Dee Dee's Fried Cornish Hens! Amazing flavor!
Now back to the chicken, I am going to butterfly 4 chicken breast. To butterfly is to split the chicken lengthwise leaving 2 equal sides that are still attached. Once this step is completed return chicken to fridge until ready to fill with spinach mixture.
The ingredients in this recipe are as follows:
4 skinless boneless chicken breast
6 oz of fresh spinach leaves
8 oz of crumbled Feta Cheese
1 cup of walnuts halves
1/4 to 1/2 cup of good Olive Oil
1 cup of AP Flour
2 eggs
2 cups of instant mashed potato flakes (I like the Garlic Flavor for this dish)
Ms. Dash Table Blend Seasoning to season chicken with
1. In a food processor add spinach and walnut. Pulse about 5-6 times to get things going. Then while processor is running add oil in a stream. Remove pesto from processor to a bowl. Fold in Feta cheese. Set aside.
2. Remove chilled chicken and pat to ensure that chicken is dry. Season Chicken only on the split side. Spoon 2 rounded tablespoons of filling into center of breast. Fold close and secure with a toothpick, or tied with kitchen twine.
3. Once all 4 cutlets are stuffed, place a large non stick skillet with 2-3 tablespoons of oil on very low heat.
4. Place flour on a plate, whisk eggs in a bowl, and place potato flakes in a shallow dish.
5. In order dust chicken with flour, dip into egg wash, and roll in Potato flakes. Do all four pieces and set aside.
6. Increase skillet temp to medium high. Place chicken pieces in pan and brown evenly on all sides. Chicken just need to be browned lightly, cooking will continue in oven for 20 minutes at 350 degrees. Center should be 175 degrees if using a cooking thermometer.Serve with Steamed Carrots.

Food

It seems that I spend a great deal of my day consumed by the thoughts of food. Food fills my senses from daybreak to sunset. So this blog is dedicated to thoughts of savory, sweet, tangy, tart, spicy, rich and sumptuous food.This is a place where I can share and welcome questions comments and great thoughts about food.It is December 8th...and I am all about what sweet creations I can fill a few gift boxes with for some of my closest friends, family and neighbors. This is a great time to combine some family favorite with some pre-pack mixes that save time and get even better when you add your own spin to them.I need to fill my boxes with some great variety. I definitely need and awesome brownie. White Chocolate Walnut sounds wonderful.
A Classic Chocolate Chip cookie is a must have
A really good Strawberry Thumb Print (a few peach or apricot sound good also)
Pecan Nut Cups, From Mom's recipe box
A Cinnamon Apple Oatmeal Cookie, organic granola works great in this recipe
I like to do a pantry check before I hit the market. Baking ingredients are at a great value this time of year, I am going to review this week’s ads for values and deals. I am also going to add some organic baking supplies this year. I have a few favorite pre-pack mixes that I will also add to these recipes. I just don't think you can make a better brownie from scratch that will beat Ghiradelli's box mixes (I have tested many scratch and homemade).This is the year of sensible packing and wrapping. A simple cardboard box, white tissue paper and modest twine will do just fine for these boxes.I will post the recipes on December 12.
Dinner today is Pulled Pork Enchiladas, I cooked a 3# pork roast with 2 tbs. of steak seasoning, 2 tbs. of chili powder, 6 whole cloves of garlic, 1 diced onion, and 1 diced red bell pepper in a crock pot for 6 hours on high or until it pulls apart with 2 forks. Once you have removed meat from the pot and shredded with forks, you can portion and freeze until ready to use.
These enchiladas are easy and tasty. The shredded pork makes great quesadillas, tamales and empanadas.
The Recipe Serves 6
Cooked Pulled and Shredded Pork
20 corn tortillas
2 14 oz cans of Enchilada Sauce, I really like HATCH Brand for this recipe
1 cup of diced onions
2 cups of shredded Mexican Blend Cheesecanola oil
1. Spray a 9x13 baking dish with non stick cooking spray and set aside.
2. In a large skillet over medium high cook tortillas on both sides to soften in about 1-2 tablespoons of oil. Stack cooked tortillas on a plate.
3. In the same skillet add 1 can of enchilada sauce. Turn heat off.
4. To assemble enchiladas dip 1 tortilla in sauce and lay on a clean plate. Fill tortilla with 2 forks full of shredded pork. Roll and place seam side down in 9x13 baking dish.
5. Once pan is full pour and remaining sauce from pan and the remaining can of sauce evenly over pork filled tortillas. Sprinkle with diced onions and shredded cheese.
Bake at 350 degrees for 30 minutes or until golden and bubbly. Serve with a green salad with Cotija Cheese and Cilantro Vinaigrette. Spot by tomorrow for more food and fun.