Thursday, March 16, 2017

Strawberry Crisp

2 cups of fresh strawberries – remove tops and slice
2 tablespoons of cane sugar (or white sugar)
1 tablespoon corn starch
1 tablespoon of lemon juice

½ cup of oatmeal
¼ cup all purpose flour
¼ cup brown sugar
4 tablespoons butter
¼ teaspoon salt

Preheat oven to 375 degrees.  Let butter come to room temperature.  For filling, add cane sugar, cornstarch and lemon juice to strawberries, stir and set aside.
For topping, add oats, flour, brown sugar and salt to a bowl.  Use pastry blender, forks or hands to cut butter into other ingredients until butter is mixed with other ingredients.  It’s OK if there are pea-sized dots of butter.  Topping should be chunky.
Butter pyrex or other small glass cooking dish.  You can even divide into 4 ramekins. 
Fill buttered dish with strawberry mixture.  Top gently with oatmeal mixture.
Bake for 30 minutes until oat topping is golden brown.

Serve slightly warm. 

Monday, March 13, 2017

Simple Balsamic Vinaigrette

¼ cup balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon minced or pressed garlic
½ teaspoon salt
½ teaspoon fresh ground pepper
¾ cup olive oil
1 tablespoon Dijon mustard (optional)

Place all the ingredients in a screw top jar and shake to combine.  Lightly dress salad greens.

Sunday, January 1, 2017

Luckenbach Jalapeño Cheddar Cornbread

1/2 cup whole milk 
1/2 cup buttermilk 
1 egg 
2 tablespoons Crisco
1 tablespoons butter
1 tablespoon sugar 
1/2 teaspoon salt 
2 teaspoons baking powder 
1 cup cornmeal 
1/3 cup all purpose flour 
1 ½ tablespoons chopped jalapenos, fresh or pickled 
1 ½  tablespoons whole kernel corn 
2/3 cup grated sharp cheddar
Preheat oven to 425 with 8" skillet in the oven.
Mix together dry ingredients (cornmeal, flour,sugar,
 baking powder, salt). 
Add cheddar to dry ingredients and coat cheese with 
cornmeal/flour mixture.
In separate bowl, whisk together milk, buttermilk, and egg.
Gently stir dry and wet ingredients together. Gently mix in melted
 Crisco. Pull skillet from oven and drop in butter.
Swirl to cover skillet and pour cornbread mixture into
skillet. Bake 20 to 25 minutes.


Thursday, November 24, 2016

Warm Asparagus and Brussels Sprout Salad

3 T. apple cider vinegar
1/2 lb. bacon, sliced
1 cup onion
2 lbs. brussels sprouts
1 bunch asparagus
1 cup pomegranate arils
1/2 cup toasted pine nuts
salt & pepper, to taste

Heat up a large skillet over medium high heat. Saute bacon until crispy, 6 minutes.
While the bacon is cooking, wash asparagus and brussels sprouts. Snap off the ends of the asparagus and chop into small pieces. 
Remove bacon, leaving  grease.  Add brussel sprouts to pan to sear. After searing, remove brussel sprouts and set aside.
Stir in onions and asparagus and saute about 5 minutes (leave a little crunchy). Add salt and pepper.
Pour pine nuts  into a clean dry pan and roast on the stove top until fragrant.
Remove from heat and stir in cooked bacon, pomegranate arils and toasted pine nuts.
 Toss with apple cider vinegar and serve warm.

Wednesday, August 31, 2016

Sarah's Short Ribs with Chocolate and Rosemary

Sarah’s Short Ribs with Chocolate and Rosemary

1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)
6 pounds bone-in short ribs
1 1/2 cups finely chopped onions
1/4 cup finely chopped shallots
1/4 cup finely chopped celery
1/4 cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
3 cups low-salt chicken broth
2 cups chopped drained canned diced tomatoes
2 tablespoons chopped fresh parsley
1 very large fresh thyme sprig
1 bay leaf

3 tablespoons shaved or grated bittersweet chocolate
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon finely chopped fresh rosemary

Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours (or just put them in the crockpot for 6-8 hours on low). Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.

Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

Tuesday, August 23, 2016

Chocolate Peanut Butter Ooey Gooey Butter Cake

  • Cake
  • 1 German Chocolate Cake Mix
  • ½ cup butter - melted
  • 1 egg
  • 2nd Layer
  • 8 Peanut Butter Cups - large one
  • 3 small Butterfinger Candy Bars
  • Cream Cheese Layer
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup peanut butter
  • 3 eggs
  • 1 teaspoon vanilla
  • ½ cup butter, melted
  • 4 cups confectionery sugar
  • Chocolate topping
  • ½ cup chocolate chips
  • 1 tablespoon vegetable or canola oil
  1. Preheat oven to 350 degrees, 325 degrees if using a glass pan.
  2. Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
  3. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
  4. Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
  5. Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
  6. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

 from Recipes Food and Cooking

Saturday, July 30, 2016

Fresh Corn Salad

Fresh Corn Salad
6 ears of sweet corn, shucked
1/2 cup small-diced Vidalia or red onion
1 small-diced red bell pepper
1 grated fresh jalapeno
3 tablespoons rice vinegar (or cider)
3 tablespoons good olive oil
1 teaspoon kosher salt
2 tablespoons of sugar if corn is not super sweet
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the onion, red pepper, jalapeno, vinegar, olive oil, salt, and pepper.  If corn isn’t super sweet, add 1 or 2 tablespoons of sugar.  Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.