15 Aug Migas (Tex-Mex Omelets)

From Classen Grill – Oklahoma City, OK

Serves 2

Ingredients:

  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup bite-size pieces of unsalted tortilla chips
  • 1/2 cup diced tomatoes
  • 2/3 cup grated cheese (monterrey jack or cheddar)
  • 1-2 tablespoons finely chopped fresh jalapeños, if desired
  • Salt and pepper to taste

Directions:

  1. Cook onion in butter in a heavy skillet over moderate heat until soft.
  2. Mix eggs, milk, and tortilla chips together. Pour into skillet with onion.
  3. Cook, stirring until eggs begin to set. About 1 minute.
  4. Add tomatoes. Stir until eggs are set.
  5. Remove from skillet and immediately top with cheese. Garnish with jalapeños, if desired, and season with salt and pepper to taste.
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08 Aug Holly’s Corn Bread

Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup corn meal
  • 3 tablespoons honey (sugar can be used if honey is not available)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup milk
  • 1/4 cup olive oil or melted butter (real butter – not margarine)

Directions:

  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl, stir together the dry ingredients
  3. In a small bowl or 2-cup measuring cup, combine all the liquids including the eggs and beat together. Stir liquid into the dry ingredients just until mixed – do not over-beat.
  4. Pour batter into a 9″x9″x2″ greased baking pan or a 9″ cast iron skillet (my personal favorite). Bake for 20-25 minutes or until golden brown.
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01 Aug Heirloom Tomato Salad

From Gourmet Magazine

Ingredients:

  • 1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
  • 1/2 cup olive oil
  • 1 tablespoon black peppercorns, roasted 8-10 minutes then crushed
  • 2 1/2 pounds assorted heirloom tomatoes (green, red, yellow, small red, pear yellow, etc.)
  • 1 large bunch arugula (stems removed)
  • 1 1/2 ounces parmesan cheese (use a vegetable scraper to thinly slice curls)
  • 1 bunch fresh marjoram, finely chopped
  • Salt to taste

Directions:

  1. Place salad plates with arugula leaves around border. Place tomatoes (some sliced, some quartered, some whole depending on size) on plate. Drizzle olive oil over tomatoes.
  2. Put shaved parmesan around top. Sprinkle with crushed peppercorns, chopped marjoram, and kosher salt.
  3. Drizzle balsamic vinegar around edge of plate and on arugula.

This is a beautiful and delicious salad. Hearloom tomatoes are fun to serve because they come in so many different colors and shapes. If you cannot find the tiny tomatoes in heirloom, substitute for other small, pear-shaped ones.

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25 Jul Green Salad with Blueberries and Pears

From the Women of Saint Michael’s Pass the Plate Cookbook

Serves 6-8

Ingredients:

  • 8 cups butter lettuce
  • 1 cup fresh blueberries
  • 3-4 ripe pears, cored and sliced
  • 8 ounces Stilton or blue cheese, crumbled
  • 1 cup toasted pecan pieces

Dressing Ingredients:

  • 1/4 cup raspberry vinegar or white wine vinegar
  • 3/4 cup extra virgin olive oil
  • Salt and pepper to taste

Directions:

  1. Combine all dressing ingredients together and mix well.
  2. Place torn lettuce leaves in a large salad bowl. Add blueberries, pears, cheese, and pecans. Toss all with the dressing to coat.
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18 Jul Creole Chicken and Sausage

Serves 6

Ingredients:

  • 18 ounces chicken thighs
  • 12 ounces chicken sausage (chicken apple-cranberry sausage if available)
  • 2 cups green bell pepper, diced large
  • 1 1/2 cups celery, diced large
  • 1/2 cup Spanish onion, diced large
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons tomato paste
  • 1 quart chicken broth, low sodium
  • 4 ounces okra, sliced (or fresh green peas)
  • 1/4 cup green onion, chopped
  • 1/8 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • 2 ounces Worchestershire sauce
  • 3 ounces cheddar jack cheese, shredded

Directions:

  1. Brown sausage and chicken in non-stick pan
  2. Add peppers, celery, and onions and sweat until tender. Add all else except green onion.
  3. Let simmer until chicken is tender. You may have to add more broth for proper consistency. It should be like a stew.
  4. Garnish with green onions

You can serve this in a bowl if you have a lot of liquid, or over rice.

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11 Jul Chocolate Espresso Bean Cookies

Makes 6-8 dozen small cookies

Ingredients:

  • 1 1/2 cups chocolate covered espresso beans (Trader Joe’s)
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons Kahlua
  • 2 large eggs
  • 1/2 teaspoon espresso powder
  • 3 teaspoons hot water
  • 2 tablespoons milk

Directions:

  1. Preheat oven to 350 degrees F.
  2. Use a food processor to grind up chocolate covered espresso beans into small pieces. Set aside.
  3. Combine flour, salt, and baking soda in a medium-sized bowl and set aside.
  4. In the bowl of your stand mixer, combine butter with both brown and white sugars. Beat on medium speed until butter and sugar are well mixed. There should be no remaining chunks of sugar.
  5. Add vanilla extract and Kahlua followed by one egg. Beat on medium speed until incorporated and beat in the second egg.
  6. In a small dish, mix espresso powder with 3 teaspoons hot water and stir until dissolved. Measure out 2 teaspoons from the mix and add to batter. Discard remaining liquid.
  7. Add milk and make sure all ingredients are well mixed.
  8. Turn mixer speed to low and slowly add flour mixture just until mixed. Add chocolate covered espresso beans last and mix on low until combined. Spoon cookie dough onto lined cookie sheet.
  9. Bake at 350 degrees F for 10-12 minutes or until desired degree of doneness. Remove from oven and allow to cool for at least 6 minutes before transferring to a wire rack to cool. Store in airtight container.
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27 Jun 3-Day Cake

Ingredients:

  • 1 box Golden Butter cake mix (yellow cake)
  • 1 – 8 oz. container of frozen Cool Whip, thawed
  • 1 – 8 oz. container sour cream
  • 2 cups sugar
  • 12 oz. shredded sweetened coconut

Directions:

  1. Bake the cake according to package instructions. Slice each layer into 2 layers (this is easier if partially frozen).
  2. Combine the sugar, sour cream, and coconut together until well mixed. Remove 1 cup of this mixture and set aside.
  3. Spread 1/3 of the remaining sugar/coconut/sour cream mixture on each of the 3 layers, leaving about 1/2″ around the edges. Top with the 4th cake layer.
  4. Add the Cool Whip to the 1 cup of reserved sugar/coconut/sour cream mixture that you previously set aside and gently fold it all together until well mixed.
  5. Ice the top and sides of the cake with the above icing. Cover and put in refrigerator and leave for 3 days. Enjoy!
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20 Jun Guacamole

From Diana Kennedy’s The Cuisines of Mexico

Makes about 1 3/4 to 2 cups

Ingredients:

  • A molcajete or mortar and pestle
  • 1/4 small onion, finely chopped
  • 1-2 serrano chiles
  • 2 sprigs fresh coriander
  • 1/4 teaspoon salt, or to taste
  • 1 very large or 2 medium avocados

Directions:

  1. Grind the onions, chiles, coriander, and salt together into a smooth paste in the molcajete or mortar and pestle.
  2. Cut the avocado in half. Remove the seed and scoop out the flesh. Mash the flesh roughly with the chile paste in the molcajete.
  3. Skin, seed, and chop the tomato and add it, with the chopped onion and coriander, to the guacamole.
  4. Mix well and serve immediately.
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13 Jun Biscochitos (Cookies)

From Santa Fe, NM

Makes 4 dozen cookies

Ingredients:

  • 1 cup sugar, plus 3/4 cup for sprinkling
  • 1 1/4 cups lard or vegetable shortening
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Grand Marnier or Triple Sec
  • Finely grated zest of 1 orange
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons anise seeds
  • 1 tablespoon water
  • 1/2 teaspoon ground cinnamon
  • All purpose flour for work surface

Directions:

  1. In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine.
  2. Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium speed, gradually add 2 teaspoons water or more to form a ball. Wrap dough in plastic wrap; chill 30 minutes.
  3. Preheat oven to 350 F with a rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl (or you can use premixed cinnamon sugar that comes in a bottle from the grocery store’s spice aisle).
  4. On a floured surface, roll the dough into 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2″ cutter; lightly sift cinnamon sugar over each shape. Please on parchment-lined baking sheets. Bake 12-14 minutes. Cookies should be set but not brown. Transfer to a wire rack to cool. Repeat with the remaining batches.
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13 Jun Vietnamese Pork Salad

From Women’s Health Magazine

Serves 4

Ingredients:

  • 1 (12 oz.) pork tenderloin
  • 1/4 teaspoon salt
  • 3 tablespoons lime juice
  • 3 tablespoons sugar
  • 1 clove garlic, minced
  • 2 tablespoons fish sauce
  • 6 cups shredded coleslaw mix
  • 1 1/4 cups thinly sliced scallions
  • 3/4 cup chopped fresh cilantro
  • 1/2 cup lightly salted chopped peanuts


Directions:

  1. Preheat oven to 400 degrees.
  2. Place pork on a foil-lined baking sheet; sprinkle with 1/8 teaspoon salt and cook until thermometer registers 160 degrees F, 20-24 minutes. Let meat meat for 10 minutes, then cut crosswise into a few sections, then shred.
  3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20-30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
  4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.
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