February
16
February
9
Easy Chicken Pasta Salad
January
30
Tuna Cakes
January
30
Ways to Slice, Dice, Chop, etc
January
26
Baked Stuffed Bell Peppers
Two different versions of making Stuffed Bell Peppers
Can use green, yellow and red for color and variety
…..
Or, …
“Kick it up a notch” with
EMERIL’S MR. JOHN’S PEPPERS, which substitute a few ingredients and omit the tomato sauce.
January
24
Happiness Cake
January
20
Copper Pennies
January
20
Pimento Cheese Spread
Homemade Pimento Cheese is easy to make and is a classic go-to for spreading on sandwiches for all kinds of occasions.
This became one of my Mother’s simple signature recipes, passed around to friends and family. I remember eating it for countless school lunches, and her using it spread on making hundreds of those little fancy finger sandwiches, cut into triangles and no crust, and served at wedding and baby showers and church receptions.
January
20
La Grange Artichoke Quiche
One of my cousins gifted me with a copy of her church cookbook titled “Saints and Sinners Cookbook” celebrating the 5oth anniversary of their Lutheran Church in La Grange, Texas. What a fun tribute to a collection of recipe favorites, old and new from their members.
La Grange is a collection of many points of interest…. from Czech and German immigration…to the infamous Chicken Ranch, an International Quilt Museum, and the half-way stop for the annual MS 150 bike race from Houston to Austin which helps race over $12 million .
You can walk around the town square and also get a collection of interesting foods…. from Kolaches and Pigs in a Blanket from Lukas Bakery; Prause’s daily slow smoked Barbeque, sliced your way, served until they run out (usually by 1:00pm); or an intimate little meal at The Bistro, which has great food, wine, and a Sunday Prime Rib.
This quiche recipe doesn’t really fall into any specific collected area of interest, it’s just an awesome little quiche that makes it’s own crust.
December
28
Pot Roast with Garlic Pockets
This stove-top Pot Roast is simple, hearty and simmers for hours, making your kitchen smell delightfully rustic, with all those garlic cloves stuffed into the top of the roast and cooked in a classic Dutch Oven.
btw…I don’t know when Pots & Pans started to be called “Cookware, Skillets and Saucepans”, but the evolution of cooking terminology can get alittle complicated.
Out in the Wild West of Texas, early settlers, chuck wagon cooks, and cowboys cooked over an open fire and used a heavy black cast iron pot and tightly fit lid, known as a version of a Dutch Oven. Dutch Ovens have been used in cooking hundreds and years, and sometimes also called casserole dishes (casserole means “pot” in French). Are we confused yet?
Of course, about a hundred years ago, the French developed a hugely successful enamelled cast iron version, sometimes also called a “French Oven” and today, every beginner to advanced cook needs a least one of these classic pieces of “cookware” on their shelves. I’m still alittle confused on the correct descriptions, but my Dutch Oven (okay, it was made in France) is one of my favorite ways to cook, boil, roast and simmer.