Category Archives: Man Food

South Texas Style Chili Rellenos

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South Texas Style Chili Rellenos

The title is kind of a guffaw, actually, and the reason I grin-and-bare that is that when hubby and I first moved to south Texas, and specifically the little town that we’re in, there wasn’t a chili relleno to be had on a single menu; not in a single restaurant in our town.  And when I asked for “green chili” on an omelet for the first time I was met with a puzzled look and a question, “Do you  mean Tomatillo sauce?”  Um, no.

Needless to say, we were terribly disappointed, and bewildered.  How could this be?  Is it that green chilies only migrated north and west from New Mexico and not east?  Maybe they aren’t a Mexican food at all?  Perhaps it was my ignorance that green chilies and Tex-Mex were synonymous? 😞

I’m happy to report that just a couple of years later Hatch green chilies started making an appearance in these parts, and when they did, they made a big appearance.  There are still no Chili Rellenos on the menus in our town, but at least this girl can get the ingredients in our local grocery to make them now, and that’s really all that matters.

And in all fairness, not all of South Texas is a dry Rellenos area; we’ve had them in a few San Antonio restaurants, even though they only barely resemble the authentic Rellenos that first stole my heart.

And, please pardon if I don’t make mine like you do.  This is the way I personally like them.  I’m sure I would love yours, unless you make them with ground beef filling, and then I’ll have to reserve my judgement until I’ve tasted them.  Husband likes the beef filled rellenos, but I dream about cheese filled rellenos and am content to eat those for the rest of my days.

I got my Ranchera Sauce recipe from a gal I stopped in the middle of HEB not long back.  She works in a local restaurant, so I knew she would steer me straight, at least as much of it as I could remember as she rattled her recipe off to me in the midst of my gathering ingredients.  Ha!  I hope I’m making it right. It’s sure tasty, so I’m sticking with it. 😆

First we start with the Ranchera Sauce

Place a stick of butter into a heavy pan and on medium high heat begin melting.  As soon as it is melted add one whole large chopped onion (white or yellow).  Saute the onion until it is translucent, turn heat down to medium and continue sautéing until the onions are caramelized.  This will take quite a while.

Chop 2 jalapenos (stems discarded), and about 6 large plum tomatoes into chunks.  Add them to the caramelized onions and let them cook until softened.  Add a 14-oz can of tomato sauce to the mixture, stir, place a lid, reduce heat to simmer, and let cook until you are ready to batter and fry the rellenos.  At that point you will want to use a Braun Wand blender tool to whirl the Ranchera sauce into a smooth sauce with no large chunks.

Now, the preparation of the green chilies…

Pick the largest, firmest ones you can find at your grocery.  Bring them home and wash them, and then dry them.  I like the spicy ones.  You might prefer the milder ones.

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Move an oven rack up to the highest level of your oven.  Preheat your oven broiler (you can do them on the grill too…but the oven is faster and easier).  Place your washed chilies on a cookie sheet and slide them onto that top rack in the oven.

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Close the oven door (I prop my door open slightly with a wooden spoon – I like to hear my chilies popping and crackling).

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Let the chilies broil on one side long enough for them to become charred and blistered.

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Use tongs to roll them a quarter turn and return to broiler.  Check them often for doneness.  Continue turning and broiling until the chilies skins are blistered and charred all the way around.

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Quickly remove them from the cookie sheet and place them into a large Ziploc freezer back, and seal it.

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Allow chilies to steam inside the bag for several minutes, while you prepare the rest of the meal.

NOTE:  I like to serve my Rellenos with homemade refried beans and a cheesy green chili rice.  See those recipes below, and it would be a great time to start making them now.  This is also a good time to blend your Ranchera sauce and make is smooth.  Keep it simmering on a back burner until ready to serve.

Start about 2 inches of oil getting hot in a deep sided frying pan (…just hot enough that a droplet of water makes it pop and fizzle.  Not hot enough to be smoking.  If you are seeing streaks/waves in your oil, it may be too hot.  Either drop your heat, or add a little more oil to cool it down a bit before adding your chilies).  The pan you use should be large enough that two chilies will fit without touching the sides or each other.

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As soon as the green chilies have cooled enough to handle take them to the sink and begin removing the skins.  They should slide right off easily.  If not, be careful not to tear the chili, as it will be hard to keep the filling inside while you are battering it.

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Once the chilies are skinned, make a slight slit along the side near the top stem of each.

cut the chili

Only make it big enough to slide the pieces of cheese inside.  If you wish to remove some of the seeds you  may do that also.  I push the seeds out through the slit.  I don’t mind a few seeds in my rellenos though.  I use Pepper-Jack Cheese.  For 8 to 10 chilies you will need about 1 1/2 8-oz blocks, which I cut into quarter-inch slices and then into quarter inch strips.

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Begin stuffing your chilies with strips of cheese, about 5 or so strips per chili.  Dust the outsides with flour and lay them on a paper towel as you prepare them.  Once all the chilies have been stuffed and floured, you are ready to make your batter.

I beat two eggs and add about a cup of water to them…

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…and then I whisk in some seasoned beer batter mix (part of one bag) until the consistency is about that of thin pancake batter.  The batter should stick to your chilies, but just leave a fairly thin film.  Hold the chili by the stem and dip it into the batter.  Use a fork to sweep batter over the top of the chili and then gently lift the chili out of the batter, with the fork.  Slide it into the hot oil and let it begin frying.  Add another chili and let the two fry together.

Allow the chilies to fry for a few minutes and then use tongs to turn.  The batter should turn a golden color.  Scoop the chilies out of the oil and place on paper towels for a moment to absorb the oil.  Quickly plate them and cover them with simmering Ranchera Sauce.

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Oh my how I love them!!!!!   Now if I could figure out how to feed a crowd all at the same time I’d be in business.  I only know how to make Rellenos for one person at a time.  Hot and fresh.

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Colleen's Chile Rellenos

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Mama’s Refried Beans

If you’ve made a pot of pinto beans and have leftovers, by all means use them for this.  If not, look for these varieties at your local grocery store.  I used 2 cans of Charro and 1 can of Barracho (which means drunken – notice that they use Shiner beer for this).

First I drained my beans of all the liquid (don’t rinse them).  I melted about 2 Tablespoons of rendered pork fat (lard), actually I used some bacon fat I had on hand, in a sauce pan on the stove, and then added my beans.  I let them just bubble and cook on medium low heat until I was almost ready to serve my meal.  Moments before I was ready to serve I took a potato masher and mashed the beans until they were the desired consistence.  They may be served with a sprinkle of cheddar cheese and some chopped green onion.

NOTE: This also makes a wonderful bean dip, if you like that with tortilla chips for a snack.

DSCN9810Cheesy Green Chili Rice

First I sautéed my rice in about 1/2 a stick of butter in a small sauce pot, on high heat.  After about a minute of continuous stirring, I added 2 cups of hot chicken broth, 1 can of diced green chilies, and a grind of sea salt.  When the liquid boils, place a lid on the pot and turn the heat down to low.  Simmer for about 20 minutes.  Lift the lid and lay several slices of pepper jack cheese on top of the rice.  Replace the lid and leave until cheese is melted.  Lift lid and fluff rice with a fork, incorporating the cheese throughout.  If you like it just a little creamier, you may add a splash of Crema, or heavy cream, and a sprinkle of cayenne.

 

“And day by day, attending the temple together and breaking bread in their homes, they received their food with glad and generous hearts.”  Acts 2:46

 

 

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Mrs. H’s Santa Fe Burger

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Mrs. H’s Santa Fe Burger

My husband and I discovered a little burger joint soon after moving to south Texas.  It’s not a fancy place.  In fact it’s kind of grimey looking on the outside.  A regular person might even drive right past it and not think twice about it.  It’s just a little dive of a place really, along the side of the road in Hondo, TX, but one day the old man and I cowboyed up and gave it a try … and I tell you … we absolutely fell in love with the Santa Fe burger that we ordered that first day.  We love it so much it’s all we can ever think about when we drive by.  We stop in regularly, on our way through town, just to indulge in its deliciousness.  We love it so much we haven’t even ever tried anything else on the menu.  You ever find a restaurant like that?  They are real sweet about adding a few extra things to our burgers, which is what puts the Santa Fe right over the top.  The next thing we know we’ve got it dripping down our arms, not saying a word, chewing as fast as we can to make our nagging tongues happy.

So, because of the couple of little extras I always ask for, I feel like its okay to give you my take on Billy Bobs lovely little sandwich of deliciousness.  My version by no means replaces theirs, but it’s a nice little appetizer between trips.  I’ll warn you up front that It’s a little bit of work to make, but baby it’s worth it!!!!  At least in my book.

Prepare the Green Chilies

For this recipe you’ll need about two green chilies per person, so about eight should do. I pick out the biggest and most firm Anaheim (Hatch, Fresno, New Mexico) green chilies available at the market (I also grow them in my garden).

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Wash them and dry them off, and then lay them out on a cookie sheet.

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Raise one of the oven racks to its highest position in the oven and turn the oven on to BROIL.  Allow the oven to warm up, and then put the cookie sheet of chilies in, just under the top heating element.

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I usually prop a wooden spoon in the door to hold it open a tad, so I can hear the chilies popping and crackling.

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I keep an eye on them, as it doesn’t take long.  When I see that they are pretty popped and blistered, and burned on that top side, I open the oven, slide the rack out, and use tongs to turn the chilies a quarter of a turn, and then put them back under the heat.  I continue broiling and turning until the chilies are popped and blistered, and charred on all sides.

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Quickly remove the chilies from the oven with tongs and immediately place them into a plastic Ziploc freezer back.  As soon as all the chilies are inside the bag, zip it up, and then let them sit and steam for several minutes, while you work on the rest of  your meal.

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green chilies

Back in Wyoming there was a certain time in the summer when the green chile trucks would show up in parking lots around town with heaping baskets full of green chilies and a barrel-type roaster that rotated over an open fire.  We could buy the amount of chilies we wanted and they would roast them, and then package them up for us to take home.  I often bought large amounts of those chilies, took them home and repackaged them (about six chilies to a bag) into plastic zip bags, with their blistered skins left on, but all the air squeezed out, and put them straight into my freezer.  Whenever I wanted to make something with green chilies I’d grab a bag and let it thaw for a little bit on the kitchen counter, peel the skins off in the sink, and sometimes remove the seeds and stems (depending upon what I was making), and either use them whole or chop them into pieces for whatever recipe I was doing.  SOooooo many ways to use green chilies!!!!  

Its unfortunate, but we don’t get those trucks in the little Texas town where I live now, and perhaps not where you live either.  The BBQ grill works, but I’m not a fan of standing over a hot grill to babysit chilies on a hot south Texas day.  But, in this instance, you’ll be grilling burgers out there anyways, so you may prefer just to do it all on the grill.  And maybe you have a hubby who is all about the grill and happy to do them for you!  Knuckle bump!!!!

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The Beef Patties

1 (1-pound) pkg of high quality ground beef plus 1 (1-pound) pkg of ground bison

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1 jalapeno, stem removed, seeds and flesh chopped finely

1/2 of a small red onion, chopped finely

1 tsp Salt Lick dry rub seasoning (this is mostly just cayenne and ground black pepper)

Sliced Pepper Jack cheese – to be placed on burgers at the end of grilling

Hamburger buns of choice (Sometimes all I can find are the regular, sesame seed buns, but when I can find a good, soft, ciabatta-type bun, I use that).

Mix together gently and form into four or five good-sized patties.  Set aside while you prepare the following ingredients, and then grill the burgers over hot coals on the BBQ.  Add the cheese during the last minute or so of grilling.

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Toppings

Bacon (2 slices per burger), the best is the thicker sliced applewood bacon, fried crispy  (but if I’m in a hurry and don’t have leftover bacon from breakfast, I’ll use the precooked bacon available at the grocery store and go with 3 or 4 slices per burger)

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Peel the skins off the green chilies, and remove seeds and stems, but leave whole

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Sliced jalapeno

Sliced red onion

Sliced heirloom tomatoes

Romaine lettuce leaves, washed and dried

Dill pickle slices

Garlic Mayonaise (mash 1 clove of garlic and mix into 2/3 cup of mayo, I often add a sprinkle of chili powder and a squeeze of lime, and sometimes some minced cilantro)

Dijon mustard

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To Assemble the Burger

Some like their buns toasted

Spread some mayo over the bun halves

Squirt on some mustard

Lay a whole slice of red onion down

Place a few slices of jalapeno on top of the onion

Then a freshly cooked beef pattie with melted cheese

Layer on two Green Chilies, two slices of cooked bacon, a slice of tomato, a folded leaf of lettuce, (and a couple slices of dill pickle if desired)

Place the top of bun in place

Mash down so you can fit it in your mouth and ENJOY!!!!!

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For this Memorial Day,

… I made these burgers and served them with my Jalapeno Potato Salad (from Cowboy Backyard BBQ), plus my latest favorite food: Mexican Street Corn, and sliced watermelon for dessert.

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Potato Salad

Mama’s POTATO SALAD 

Ingredients

6 large red potatoes cooked until tender and cubed, skins on or off as preferred

4 hard boiled eggs, cooled and chopped

1/2 large red onion diced

3 stalks of celery chopped

2 Tbsp sweet pickle relish

1 small sprig of dill weed, chopped

1 bunch of green onions chopped

1 or 2 large jalapenos, seeds and stems removed, diced

Sauce Ingredients:

1 cups Mayonnaise  (plus more or less, as you like it)

3 Tbsp red wine vinegar

1 tsp Sea Salt  (plus more as desired)

2 Tbsp sugar

1 tsp ground pepper

 Directions:

Put first eight ingredients in a very large bowl.  Mix up sauce ingredients and pour over the ingredients in the bowl.  Toss to coat.  Cover and refrigerate until ready to serve.

Optional additions:

Add a half-cup of blue cheese crumbles and a quarter cup of crispy crumbled bacon as a garnish on top of potato salad.

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Colleen’s Mexican Street Corn 

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  • 8 ears fresh sweet corn (leave the husks and stems on)
  • 1/2 cup mayonnaise
  • 1 Tbsp Mexican crema (my grocer carries two types, a sweet cream type,which tastes like heavy whipping cream, and a sour cream kind. Both have a slightly thicker consistency than whipping cream)
  • 1/2 cup finely crumbled cotija or Queso Fresco cheese
  • 1/2 teaspoon chili powder (I make my own blend, see recipe below)
  • 1 medium clove garlic, mashed and finely minced
  • 1/4 cup finely chopped fresh cilantro leaves
  • 4 or 5 limes, cut into wedges

I grilled my corn in the husks on the grill, turning about every 5 minutes until charred on all sides, and then I pulled the husks down over the stems (using oven mitt to protect my hands from burning) and returned the corn to the grill for a short time (about 3 minutes) to give the kernels that charred effect.  I left the husks attached for a decorative effect, but now as I look at these photos I’m thinking they might have been even cuter if I had tied something around each husk, like a piece of raffia or something, to bundle them together and anchor them to the stems, turning them into decorative “handles.”  NOTE: The corn can also be shucked and “grilled” in the oven at 425 degrees F, turning about every 7 minutes or so until cooked all the way around.  Once it is cooked on all sides and has some charred spots it’s time to dress it up.

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While the corn is grilling, mix together the mayo (please don’t use the fat-free stuff.  I know it may be healthier for you, but really, you must live a little!!!), crema, garlic, and add about 1/4 tsp of the chili powder.  Juice and zest a couple of the limes and then add the juice and zest to the mayo mixture.  Toss in about half of the crumbled cotija (Queso Fresco).  Mix well and keep in fridge until ready to use.  Cut the remaining limes into wedges and save for serving.

As soon as the corn is grilled, spread each cob with a generous amount of the mayo mix on all sides. Don’t be chincy.  Follow with a sprinkling all around of chili powder, and then cheese crumbles.  Sprinkle some cilantro on top, and a few extra sprinkles of the cheese.  Serve immediately with a wedge of lime for each cob!

You’ve died and gone to heaven, right?  I’m there with ya!!!!!!

 

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Colleen’s Homemade Chili Powder

  • 3 Ancho Chiles (dried), stemmed, seeded, and sliced
  • 3 Cascabel/Guajillo chiles (dried), stemmed, seeded, and sliced
  • 4 Arbol/Cayenne chiles (dried), stemmed, seeded, and sliced
  • 2 Pasilla chiles (dried), stemmed, seeded, and sliced
  • 2 New Mexico Red chiles (dried), stemmed, seeded, and sliced
  • 1 Tablespoon Cumin seeds
  • 1 Tablespoon dried Mexican Oregano
  • 1 Tablespoon hot Paprika

Place the chiles and cumin seeds in a saute pan or cast iron skillet and toast over medium heat about 3 minutes.  Remove from heat and place in a glass bowl to cool completely.  Once cool, place in a blender, along with the other ingredients and process until a fine powder. Allow the powder to settle for several minutes before lifting the lid.  Store in an airtight container for up to 6 months.  Use for making chili, to season corn, or in BBQ sauces and dry rubs.

 

Italian Meatball Beerrocks

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Italian Meatball Beerrocks

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I’ve never considered myself a good cook, just a gal with a collection of pretty good recipes that manage to turn out decently every so often.  Many times, in despiration, I’ve invented things based upon the contents of my cupboards and refrigerator, and predictably crashed and burned with many EPIC failures over the years, but once in a great great while even a blind squirrel gets a nut, and here’s the nut I ended up with recently.

I’d fretted all busy day about what to make for supper.  Opened the fridge in between loads of laundry and errands.  Surveyed the cupboards between mowing and paying bills.  Inspected the freezer between my shower and mopping the floors.  Nothing was jumping out at me.  Whatever plan I had come up with before my last trip to the grocery store a few days ago was totally escaping my  memory.  The whole day had now passed and here I was AT crunch time, almost in a panic, hubbie about to walk through the door, and me with still not a clue what to make.  The only thing jumping out at me from the fridge was the tube of crescent rolls I’d bought to make sopapilla cheesecake.

I sat down for a quick read of my devotional and there found offered below the scripture, commentary, and prayer, a recipe for “Meatball Sandwiches” … Hmmm… ?

I had a package of Italian meatballs buried in the bottom of my freezer.  I had purchased them to make Zuppa Toscano soup a few months ago, but then never made it, because hot summer weather and soup just never seemed to trip my trigger.  And niether did speghetti.

What if I used those meatballs and the crescent rolls to make some kind of Italian Beerrocks?

Ingredients

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1 pkg Spicy Italian Meatballs

2 sticks of mozzerella string cheese (the ones I had were “Hot Habanero”)

1 tube refrigerator crescent rolls

Shredded Parmesan Cheese

Marinara Sauce

Garlic Powder

Italian seasonings

minced serrano chile

 

Instructions

1.  First I cooked the meatballs according to package instructions, in the oven on 375*F, but for only 20 of the 30 minutes recommended.

2.  While they cooked, I opened the tube of Crescent Rolls (gosh I hate that – gives me heart failure every time), and laid them out on my work surface and separated the sections.  Then I sprinkled each triangle with garlic powder, and some Italian Seasonings.

dscn92353.  Next I made my marinara sauce, since I didn’t have any jarred speghetti sauce or Butoni in the fridge.  I poured two cans of crushed tomatoes into a sauce pot and whirled them with my Braun-wand-thingy until there were no chunks.  Then I added about a tablespoon and a half of some Pizza spice I had in my cupboard and about a tsp of Italian Seasonings.  And because I like things a little on the spicy side, I added a little bit of minced serrano chile that I had in the fridge.  I set the pot on the stove and turned the burner to medium and let the sauce come to a simmer, stirring occasionally.

4.  When the meatballs were cooked I removed them from the oven and sliced them part-way with a knife to make room for a piece of string cheese.

5.  I placed a spoonful of marinara onto each dough triangle, then put a little pile of shredded parmesan (about a tablespoon worth) on top of each spoonful of sauce.

6.  I cut my string cheese sticks into 4 pieces and placed a piece into each meatball, and set a meatball on top of each pile of sauce and parmesan, on each dough triangle as shown in the illustration.

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7.  I rolled each triangle up tightly, by first pulling the corners up and over the meatball, and then rolling it towards the far corner as shown here:

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…And when I had formed nice tight balls, I pinched all the open places closed, and laid each ball on my cookie sheet, about 4″ away from each other to give them room to expand. (NOTE: 1 tube of dough makes 8 rolls.  To make the meatballs and dough come out equal, you would need 3 tubes of dough and two 1-doz. pkgs of meatballs.  Or, if you just want to make 8, you could cut the remaining meatballs in half and add half to each bun before rolling them up).

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8.  I placed the cookie sheet into the oven (350*F still warm from cooking the meatballs) and baked them as directed on the dough packaging – about 13 to 15 minutes.

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This is what they looked like when they were done baking.

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I served my little Beerrocks with a cup of warmed marinara to dip them in.  They were delicious.  Hubby even thought so.  And, because they got the seal of approval from him, I thought I would share them with y’all … just in case you are in a pinch over what to have for supper, and happen to have all these same ingredients tucked away in your cupboards!  🙂

dscn9242Note: These are only as good as the meatballs you make them with.  Not all meatballs are created equal.  I can totally vouch for this HEB brand, found in the meat section of the supermarket, or you can make your own if you have a terrific recipe.

Suggestion: Serve with a side Caesar Salad, or a nice cucumber salad (cucumber slices, red onion slices, bell pepper slices, and split cherry tomatoes in a sweet vinegar and oil sauce), or some cottage cheese and fruit, or just some carrot and celery sticks.  The kids will love them too!

“Forgetting those things which are behind, and reaching forth unto those things which are before, I press toward the mark for the prize of the high calling of God in Christ Jesus.”  Philippians 3:13-14, KJV

 

 

dscn9244((( P.S.  Thanks Ms. Karen for the inspiration!!!!! )))

 

 

Spicy Hatch Chile Mac & Cheese

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Spicy Hatch Chile Mac & Cheese

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Ingredients

1  16-oz bag Large (or regular) macaroni

1 Stick of butter

1/3 cup flour

1/2 tsp. Salt  (or more to taste)

1 tsp Ground Pepper Melange  (or less to taste)

1/2 of a sweet, white onion, minced

2 Serrano Chiles, stems removed, minced (mince the seeds also for heat, or discard)

1  7-oz can chopped Hatch Green Chiles (mild)

1 cup whole milk

2 cups Chicken Broth

1  8-oz pkg Shredded Cheese (*Mexican Blend), plus ADD an extra 1/2 cup of Pepper-Jack Cheese, grated

Instructions

Preheat oven to 400*F.

In a large pot, boil water and cook macaroni  to “al dente” as instructed on the package.  Drain off the water and place macaroni in a buttered baking dish large enough to fit, or use two baking dishes (one for enjoying shortly and one that you can freeze for later, or one you can give away to your busy daughter, a sick friend, or the elderly gentleman next door).  Set macaroni aside while you make the sauce.

In a large saucepan on medium high heat, place the stick of butter and let it melt.  Add the flour and whisk together until blended.  Cook, stirring occasionally for about 5 minutes.  Add the salt and pepper.  Add the onion, Serrano, and green chiles.  Let cook until onion is tender.  Add milk and chicken broth, whisking to make sure it doesn’t have any lumps.  Let it cook a few minutes to thicken and then remove from heat.  Add the *cheese and stir to blend.  (* I like the HEB Mi Comida Mexican Cheese blend with Cotija, Manchego, Asadero, Muenster, Oaxaca, and Quesadilla cheeses, and then I add a little pepper-jack as well.)

Pour the cheese sauce over the macaroni and use your spoon to make sure it completely seeps down into the macaroni, every last millimeter of it.

Lay a piece of foil loosely over the top and place the dish in preheated oven.  Bake for 20 minutes. Remove cover and bake another 10 minutes.  Adjust cooking time if using two pans – it won’t need to bake as long.  Make sure it is bubbling all around the outsides and a little bit in the center, that’s when it’s done!

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Goes very well with a nice crock pot roast (I like to make two – one to eat right away and one to freeze and use for other dishes later, like Stroganoff, Roast Beef Hash Casserole, Beef Quesadillas, Veg Beef Soup, BBQ Beef Sandwiches, SOS, Loaded Baked Potatoes, etc.).  I like to pull mine so it soaks in all the juices.

Pot Roast and Mac & Cheese make just a Jim Dandy plateful of down home comfort food on a busy back-to-school night! Just add whatever vegetable you wish.  I’m a big fan of Butter Beans, which are super easy-peasy.  Just pour the frozen baby lima beans (the little green ones that come in a bag in the frozen section) into a pan of about 2 or 3 inches of boiling, salted water.  Let the beans cook, covered for a few minutes in the rapidly boiling water until tender (the instructions are probably on the package, I’ve just never looked).  As soon as they are just tender (I don’t like them mushy), drain them and toss a half a stick of butter in with them and let it melt and soak in.  That’s it.  That’s the way I like them.  They can keep warm on a low burner of the stove, swimming in that creamy butter for a little while, if you like.  Grind a little pepper melange on top and serve when you’re other dishes are ready.

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“Every moving thing that lives shall be food for you. I have given you all things, even as the green herbs.”  Genesis 9:3

 

 

 

Mama’s Migas

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Mama’s Migas

I’m not a big breakfast person – making it anyway.  I am a huge, hUgE, HUGE fan of eating breakfast…out!  Especially on the weekends.  Cracker Barrel…. I-HOP…. Denny’s….. Jims…. that little mom-and-pop joint at the end of the street here I come!!!!

I guess it is the mess that gets me.  It is usually a collection of elements (eggs, bacon, biscuits, gravy, toast, pancakes, hash browns, oatmeal, grits, coffee, orange juice) that all need to come together at the same time and be served hot and fresh — oh the stress!   And after that, all those dirty pots and pans.  UGH!  Not my favorite way to start the day.

Wait…did you hear that?  Shhh.  It’s the dusty, far off shuffle of our ancestors collectively rolling over in their graves and huffing – women in aprons and hair buns, wiping sweat from their brows and grumbling, “Grind the coffee, pick the berries, make the jam, mill the flour, churn the butter, reap the oats, tap out the maple syrup, squeeze the oranges, stand over an old iron stove in an un-airconditioned house and get back to us!”  Bow-legged, hunched-over men mumbling in their deep voices, “Butcher the pig, dig the potatoes, chop the wood, start the fire in the stove and get back to us!”  And sleepy-eyed little children sniffling, “Milk the cow, collect the eggs, get a bucket and go fetch water from the river to wash those dishes and get back to us!” — Wow, now I just feel really guilty!

Soooo, uh-hem, back to my easy Sunday morning breakfast.

Did I mention that I  (((LVE)))  Migas!!!  Mind you, this recipe is not anything close to authentic, but my Migas are easy easy easy, and they are yummy!  🙂

Ingredients & Instructions

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((( This recipe serves two)))

2 Tablespoons butter

3 corn tortillas

1/4 cup chopped white onion

1 poblano pepper, diced

1 serrano chili, diced  (if you like jalapeno better, do that instead)

Melt the butter in a frying pan on the stovetop on medium high heat.  Slice the tortillas into strips, then cut the strips in half.  Toss them in the pan with the melted butter and let them begin frying on medium heat.  After the first flip add a little more butter and then toss in the onions, poblano, and serrano and let it all saute together.

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Fry the tortillas on both sides until they are really nice and crispy and the onions and peppers are tender.

4 large eggs, broken into a bowl and mixed with a fork

1/4 cup of cooked chorizo (or crumbled bacon, or chopped deli ham, or smoked sausage, whatever you have on hand)

1/2 cup grated cheese (I like the Mi Comida cheeses that they have at my local HEB grocery, but you can use colby, cheddar, muenster, gouda, pepper jack, whatever you have)

Once the tortillas are nice and crispy and the onions and peppers are tender, push them to the outsides of the pan, add a little more butter to the center of the pan and then pour in the eggs.

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Stir the eggs with your spatula as they cook and then gently fold them with the peppers and tortillas and mix everything together.

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Add the chorizo and cheese and toss around to mix together.

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Let the dish finish cooking another half minute or so.

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Season to taste with ground sea salt and cracked black pepper.  Remove from heat and serve!

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Mmmmm…mmm…mmm!!!  Grab a fork baby and dig in!!!!!  (Oooops, after the blessing, of course).

NOTE:  You can dress yours up any old fancy way you want it.  Add a slice of avacado, give it a splash of green or red salsa, toss a sprinkle of chopped cilantro on top, serve it with a side of fry bread and honey, or some crispy hash browns, even a little dallop of sour cream, if that’s what trips your trigger. And if you are feeling especially ambitious they are off the chain with a side of fried potatoes!

 

Thank you Father for providing this food!  Bless it to our bodies for health and strength.  Be present at our table Lord, and honored in our hearts and homes this beautiful Lord’s day.  Be here and everywhere adored.  In Jesus name we pray.  Amen!

 

 

 

 

Possibly the Worst Meatloaf on the Planet

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Possibly the Worst Meatloaf on the Planet

Ha!  Did I get your attention?

This is the number one requested supper of my son-in-law.  I make it every year for his birthday.  Since I really don’t measure anything and always just make it from memory – he says it is always just a little different (sometimes I add diced celery or grated carrot, not a lot, just a little.  Maybe a half a cup or so?  Sometimes I can’t find ground buffalo and so I have to make it all beef – And I prefer using a good quality ground sirloin, organic if I can find it.  Often times I add a jalapeno or Serrano from my garden, minced, sometimes I give it a couple squirts of Worcestershire sauce, and I often have a different variety of BBQ sauce), but the boy insists that no matter how it turns out it is always his favorite.  Who doesn’t want to spoil rotten such a son-in-law as that?

If you can’t find the Salt Lick dry rub, basically all it is is about 1/2 tsp of cayenne powder, 1 tsp of ground black pepper, and 1/2 tsp of salt.  It might have a sprinkle of garlic powder in it too.

Try your best to completely wrap the loaf with the bacon, roll it over and get it all the way around, top to bottom and end to end.  And I like the thin, Applewood smoked bacon the best!!!  It gets crispy before the BBQ sauce goes on and that’s the way I like it.  And I always make my loaf into a log that’s about as big around as, well, if I put the tips of my pointer fingers together and my thumbs together and made a big wide circle shape, I could probably slide the loaf through, barely.  I use an oblong glass cake pan.  And I kind of press the loaf flat on top so the BBQ sauce will stay on.  I also LOVE LOVE LOVE ground black pepper, so I am pretty generous with it.  You could get fancy and sprinkle some fresh Thyme on top with the ground pepper before you toss the loaf in the oven.

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If you like Sweet Potatoes, do those instead of the baked russets.  My son-in-law loves to load his mashed sweet ‘tater up with brown sugar (or maple syrup) and butter, crushed up pecans, a sprinkle of cinnamon, and a few mini-marshmallows.  And I could honestly just eat the whole pot of cream corn all by myself.  I can’t get enough of that stuff.

Any-hoooo… ENJOY!!!!

Meatloaf

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Wrap up your leftovers (if you can manage to keep some back), and make yourself a jim-dandy meatloaf sandwich the next day!!!!!

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Mmmm, mmmmm, mmmmm, here’s how I like ’em:

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Whole Wheat bread

Mayo

Course Ground Mustard

About 1/4 inch thick slices of cold meatloaf

a nice thick slice of sweet, white onion

Lots of Romaine Lettuce

and sometimes a slice of dill pickle

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Come for Supper?

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“She has prepared her food, she has mixed her wine; She has also set her table”   – Proverbs 9:2