Celebrate! It's Hatch Chili Season!

Yes, I know that's not exactly a holiday, but I love to celebrate and love to find things to turn into  family traditions.  So, when HEB (our local supermarket) has their big Hatch Chili roasting days, I celebrate with our favorite Hatch Chili appetizer.  You can buy the pepppers already roasted, but I kind of like to do that myself...and not on an open fire, but in an iron skillet (which I pretty much use for everything.)

Here's what you need:

Hatch Chilis-if they are large and you are only making appetizers, one per person

Panela Queso Cheese-this cheese can be cooked in a skillet to brown

A little bit of Olive Oil

Baguette Toasties-probably not the real name, but they are sliced and toasted bread in most large grocery stores in the bakery section

Raspberry Chipotle Marinade

Here's what you do:

First, wash your peppers and cut them in half to seed them.  They are a bit spicy, so it helps to have most of the seeds out.

Next, cut the cheese into slices, and brown them in a little olive oil in a skillet.  

Once they are browned the way you like, cut the pepper halves into fourths, layer the peppers and cheese on a bread toasty, then pour a little Raspberry Chipotle marinade on top!  That's it!  Celebrate New Mexico Style!

Mom's Good 'Ole Cooking and a Recipe

Maybe because it's Mother's Day Week and I've been thinking about my mom a lot, or maybe because my sister mentioned that she made one of Mom's standby recipes last week-but  for whatever reason, I've been thinking about Mom's cooking lately.  My mom was a really, really good cook.  She often said she wished she had gone to chef school, and I believe she could have taught them a few things if she had.  I was one of those kids who left for school every day with a home-cooked meal in my tummy (even if I didn't want it-which I rarely did), and came home every afternoon to a delicious hot dinner.  I know I didn't appreciate that enough. 

I remember the mornings that I did want my breakfast and those were the cold mornings when she made hot cocoa (always from scratch), and heavily buttered toast for dipping. To this day, I can't drink instant powdered cocoa.  One day when I was in 5th grade, the bus dropped me at the corner after school and I had a short walk to my house.  It was COLD, and as I walked up my driveway, I clearly remember smelling homemade vegetable soup.  Such a comforting smell, such a clear memory!  As an adult, she would often make me soup to take to work.  Although I haven't thought about it much, I have a full, emotional bank of food memories from my mom. 

So, yesterday I decided I wanted to make Mom's simple standby dish-Ground Meat and Potatoes.  It can't get any easier, or any more filling, comforting or tasty.

I'm a Cajun girl who cannot be separated from her black cast iron.  All of my skillets and pots were bought at garage sales 44 years-ago and were second hand at that point.  I rarely cook a meal without one of them in service.  So, this recipe was made entirely in cast iron skillets.

First cut potatoes (I used two large Irish potatoes) into chunks, but don't peel them.
Cook them in about 1/4 inch of bacon grease melted in the skillet, stirring until they are brown (bacon grease? Yes, I know.)

At the same time, brown ground meat with chopped onions (one) and garlic (three cloves) until completely browned.

Once they are both done, mix together and season to taste-salt and cayenne for us...that's it.

I also cooked a batch of cornbread, skillet of course, and added a salad.  My husband was a happy camper when he got home.

Thank you, and love you Mom.  Betty Lucille Hebert Puryear.

Bacon-Stuffed Pancakes

I will admit it, I am a Pinterest addict.

I actually do some of the things I find there, and keep thinking I'll do a lot more when I retire someday.  Recently, I pinned bacon-stuffed pancakes.  It's Spring Break, so I decided I had time to do some interesting cooking.  Mine are not as pretty as the Pinterest ones, but they taste great!

Start by cooking a pound or so of bacon, and mixing up some pancake batter.

I first tried laying the bacon in the skillet, and covering it with batter.  That didn't work as well as putting batter in first and then the bacon.  After that's done just cover the bacon with a little more batter.

It's nice to have heated syrup.

Final product.  My husband ate 4!

Dat's Cajun Gumbo Cookin'

My mom is truly Cajun, and my dad is truly French, so I grew up with great cooks, and delicious food.  I tend more to healthier fare now, but I will always have my childhood heritage favorites. 

Where I grew up, most people were Catholic and couldn't eat meat on Friday.  So our schools often served seafood gumbo on Fridays..really!  My mom always had plenty of shrimp in our freezer that she bought from the guys down the street who were professional or hobby shrimpers.  But for some reason, we mostly ate chicken and sausage gumbo.

It's been the worst winter in Texas that I can remember (be gone, Polar Vortex).  Cold weather to a Cajun equals gumbo.  So, today my husband (Cajun by virtue of being married to me forever), is making gumbo for the family.  My sons and families will be here...my daughter would, but is a little far away for lunch.

So, here's the family recipe....minus details because a Cajun girl really just needs an iron skillet, Le Creuset pot and some natural Cajun soul to get the cooking job done (in other words, we don't measure ingredients).

Chicken, chicken parts (whatever you like)
Sausage, several links (we like Opa's Beef, but I'm not sure where that's available)
Roux (I really can make it, but have turned to roux in a jar)

Chopped veges...onion, bell pepper, celery, green onions (add these at the end), garlic (and many use turnips).
Salt, pepper, cayenne pepper, file
Rice

Brown chicken, cook sausage in boiling water..then discard the water.
Make stock by boiling the chicken and some veges together...then discard the veges before adding the ones you chopped for the gumbo.  Take the meat off the bones and set aside.
This part is controversial among my Cajun sisters...some cook the chopped veges in the roux..easy to burn, some add them to the stock.

At any rate you end up with the chicken, sausage, roux and veges in the stock.
Season with salt and pepper, red pepper, and file.

The Seasonings

You need to cook it for awhile, but don't let your chicken get stringy.  Adjust the roux to the thickness you like.

You'll need some large bowls to put a couple of delicious scoops over rice.  What do you serve with gumbo?  Garlic bread and potato salad are traditional...many a true Cajun will put a dollop of potato salad in their gumbo.

Gumbo Bowls

And always remember that it's much better the next day!

Finished Product!

May cher, dis house smells good, yeah!

Summer Squash...Cajun Style!

Our friend and my husband's co-worker, Renee, has been supplying us with squash, tomatoes and peppers this summer.  We've eaten them in omelets, salads, frozen some peppers for cooking later, and cooked all the squash the way my cajun mom taught me.  Here's the recipe:

Peel, seed and cut up the squash, about 6 small or 4 large (keep a few seeds..they're very nutritious)
Dice 1/2 large onion
Put bacon grease if you have it ...(I used olive oil..but bacon grease tastes better) into a black cast iron skillet

(And..by the way, no self-respecting cajun girl ever cooks a cajun dish without her black cast iron skillet.Mom gave me mine (used) when I got married...it's probably in the neighborhood of 60 years old!)

Start cooking the onion and squash together
Add salt, red pepper, black pepper and 2 T. raw sugar
Cook and stir until it is tender and brown.

This is how it starts out...



This is how it ends up..smokey, caramelized and delicious!



Homemade Bisquits

We love homemade bisquits on the weekends. My old recipe comes from my Better Homes and Gardens cookbook from 1968. It's a treasure! Instead of using shortening, like the recipe requires..I now used organic butter. The bisquits are very flaky and delicious, with crusty tops and bottoms!

I'm not sure when I got this...may have been a wedding present.

2 C. of flour/sifted

1 T. of baking powder/non-aluminum

1 t. salt

1/3 C. butter cut in

3/4 C. milk

Mix all.  Roll out..thickness is up to you!  Bake at 450 for about 12 minutes. 

It's falling apart, but I still use it often.

Vintage bowl...good size to use.

Cutting in the butter.

We like them pretty thick.



I love baking on clay...everything cooks better.




Final Product



My new favorite preserves!

Homemade Chicken Pot Pie

I've been making this for years...my family loves it!
(and I'm linking up with http://serenitynow4amanda.blogspot.com/)

Two pie crusts
Place one in the bottom of your dish
Mix cooked chicken (about 2 breasts)
Chopped celery, onion, carrots
Frozen Green Peas
Three chopped boiled eggs
One can of cream of anything soup
Thyme..preferably fresh
Salt and Pepper
Top with second crust/cut out with chicken cookie cutter
Bake for about 20-30 minutes in 400 degree oven...just watch!

Be sure to use your cookie cutter!

A Couple of Lunch Recipes

I like to have high-protein lunches since high-carb lunches make me sleepy!  I am sharing two recipes for hummus and chicken spread.  I usually make these on the weekend and then pack them in small containers in the freezer.  I'll pull a couple out each week to take to school, they're thawed by lunch. You can buy these little containers at a Dollar Tree store, and keep them in a zippy bag in the freezer.  With some whole grain crackers, or vege slices, they are a perfect (and delicious) high protein lunch.

Hummus (I try to buy organic items)

2 cans of chick peas

1/3 bunch of parsley

1 lemon

1 clove of garlic

olive oil to texture

cumin to taste

salt and pepper to taste

Put all of the ingredients into a food processor.  Use olive oil and lemon juice to make a spreadable consistency.

Chicken Spread
2 cooked chicken breasts
1/2 cup of pecans
1/2 cup of olives
1/4 cup of red onion
mayonnaise to consistency

Put all of the ingredients into a food processor.  Use the mayonnaise to make a spreadable consistency.

Christmas Cookies and Reindeer Days

Like most families, we have certain cookies and other delectables that I have to make each year for Christmas.  One of the cookies that I've baked every year, (I was a December college graduate, and I remember going home from my graduation and baking these) are these fabulous chocolate chip cookies.
When you read the recipe...you'll see what I mean.

Tomorrow at school is the 11th reindeer day...we are doing one special reindeer day each day of December for our staff...so all staff members will get two homemade cookies in their boxes with a note from "Comet" tomorrow. Also, in conjunction with our behavior system, some students have won a "cookie break" with me, and I'll bring these for our break.

In the mixer:
2 C (a whole pound!) of butter (not margarine)
2 C white sugar
2 C brown sugar
4 eggs
2 t. vanilla

In a separate large bowl mix:
4 C flour
5 C oatmeal
1 t. salt
2 t. baking powder
2 t. baking soda

Mix all ingredients together and add:
2 bags of chocolate chips
6 Hershey bars crunched up
3 C chopped nuts

Place golf ball sized balls on cookie sheet.  Bake at 375 degrees for 12 minutes.  Cool a minute or two on the cookie sheet before removing them individually to the cookie rack.  The recipe will make close to 8 dozen.

My granddaughter "helped" me make these.  She's getting in on the family traditions at the young age of two.  The house smells heavenly. What fun!

Happy Thanksgiving, Everyone!

This year I am so blessed to have to have TWO tables to set.  Most of my family and a couple of friends will be here this year.  I am serving my usual Hot Pilgrims to enjoy during the Macy's Thanksgiving Day Parade (that's the only one to watch!).  Here's the simple recipe:

Hot Pilgrims
1 large container of Cranberry Juice Coctail
1/2 container of Aspen Mulling Spices
(Cinnamon Schnapps to taste for those who would like it)
Heat and serve in Irish Coffee cups

My sister is letting me borrow a really beautiful copper beverage server for the Hot Pilgrims.  Look at the pretty napkin rings on Table #1.  I found those last year after Christmas at the Party Store in town.  I've used my Blue Willow with my turkey plates.  On Table #2 the white plates are from Big Lots, and the pumpkin tablecloth and napkins are from Wal Mart many years ago.  All of the goblets on both tables came from Ross or Wal Mart, and the flatware is Oneida Michaelangelo.  Notice my two-year-old granddaughter's place setting.  I found that at Cracker Barrel.

Have a wonderful Thankgsiving, Friends!

Table #1

Table #2

Pecan Crusted Chicken

My husband is a really good cook! Tonight he made pecan-crusted chicken breasts. He takes chicken breasts, and rubs them with olive oil. Then he chops pecans with salt, black pepper, red pepper, and garlic, and smashes them into the chicken breasts. He bakes them covered at 350 degrees for 30 minutes, and uncovered for 20 minutes. They are very delicious. I'm so glad my husband loves to cook! What's your husband's best recipe?