This page is for everyone who loves food. If you love to cook, love to eat, love to talk about recipes, this is your page. Regardless of your cooking skill level there will be recipes here for you, and feel free to share your own here as well.
4 All natural thick cut bone in pork chops salt and pepper to taste 1 pinch garlic salt, or to taste
1 onion, chopped I use organic Texas sweet onions
1/2 pound fresh Texas cremini mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup of good red wine (can be left out)
1 Tablespoon of cooking oil or bacon fat
1-2 sprigs of fresh thyme Directions:
Preheat oven to 350F. Season pork chops with salt, pepper, and garlic salt to taste. Preheat your cast iron over med-high heat once it is too warm to touch add 1T of cooking oil, I use bacon fat, brown the chops. Remove the pork chops add the onion and mushrooms, and sauté for one minute. Add the wine if you are choosing to use it, and stir for about 1 minute. If you choose not to add the wine add the fresh thyme and pour cream of mushroom soup over chops. Cover skillet, and add to the oven for about 15- 20 minutes, or until chops are cooked through.
2-3 pounds pork shoulder roast
1 cup soy sauce
3/4 cup brown sugar
3/4 cup water
3 Tablespoons of sriracha chili sauce
8 flour or corn tortillas
1/2 cup small diced carrots
1/4 cup of chopped fresh cilantro
1/4 cup of honey
1-2 scallions cut and use the green part into 1/4 inch pieces
1-2 toes of garlic crushed and minced
1 teaspoon of salt
1/2 teaspoon of fresh minced ginger
1/2 teaspoon of fresh lime juice (save the rest for a little squeeze on the finished product if you wish)
Place pork shoulder roast in the crock pot fat cap side up if there is one, trim the excess. Add the brown sugar, salt and honey to the soy and water and mix to try and dissolve it just a bit. Add the sriracha, ginger and garlic to the soy mixture and give that a little stir to blend in the flavors a bit. Pour the liquid over the pork roast and then add the carrots and cilantro on top of the roast. Cover ; cook on LOW 8 hours or until meat is tender. Remove pork from slow cooker and shred the roast using 2 forks. Add 1/2 cup cooking juices to moisten pork and more if needed. Serve on a warm tortilla with the sriracha slaw mix/ DELISH!!!!
** Slaw garnish or topping for pulled pork taco: 1 package of cole slaw mix, 1 Tablespoon of frech cilantro rough chop, 1 Tablespoon of sriracha, and 1/4 cup of mayo. Mix the srirachi with the mayo and then fold into your cilantro slaw or cabbage mix serve on top of your tacos when ready to grub down! You can also add a fresh squeeze of lime and some sweet onion slices if you wish. These are some of my favorite things to eat!
Anyone from the Central Texas or The Hill Country area knows that there is rosemary in abundance. I love fresh rosemary and I have it growing everywhere and I have propagated plants to make even more plants. That is how much I love rosemary! They say that rosemary has many healing qualities as well as it helps keep bugs away too anyone here knows about those killer Texas Mosquitoes.
Pot Roast however is one of the all time favorite comfort foods and most people in the US absolutely love it. It has been a staple for many and also ways for moms to hide a few vegetables into their children’s diets. I really love the flavor of a good pot roast and vegetables medley with a hint of rosemary. Here is my pot roast recipe that I find is a really easy one to prepare and if you prefer not to have the red wine in it you can omit it from the recipe. The alcohol cooks off but it gives it a more rounded flavor if you do add it to the recipe.
2 pounds boneless beef chuck roast, trimmed of excess fat cut into 2 inch size pieces
3-4 cans of beef broth
4 small gold or red potatoes, cut into 2-inch pieces
1-2 cups water
1-2 cups of baby carrots, rinsed
1 medium sweet onion, cut into 1-1/2-inch pieces
1/2 cup chopped celery
1/4 cup of red wine
2 tablespoons tomato paste
4 sprigs of fresh rosemary, rinsed and patted dry
2 sprig fresh thyme rinsed and patted dry
1 teaspoon salt
1 teaspoon of black pepper
1/2 teaspoon garlic powder
Use about 2 Tablespoons of butter and rub the inside of your crock pot to ease the cleanup and to add some extra flavor. Add all of the veggies starting with the carrots and onions first then the potatoes. Add the meat and add the garlic powder, salt and pepper, then pour in the beef broth and wine. Add the tomato paste to the water and stir a bit to incorporate the paste in to a soluble and then pour on top of the already added items. Add the fresh rosemary and thyme and cover.
Cook on HIGH 4 hours or on LOW 8 hours or until beef is tender. If you are using the higher setting you will need to monitor so you do not run it out of water/broth. You do not want to burn. When meat is tender turn off the crock pot and let rest for about 10- 20 minutes and then serve. Enjoy.
Here is a very easy recipe that you can set and forget while you are away at work to be able to enjoy a nice warm dinner after a long day. This is also a good recipe for almost any cool weather occasion. I had kinda had it with regular meat chili no beans, or the regular chili with beans they seemed a bit boring. I love a good verde sauce and decided to play around a bit with a recipe to make it more like a suiza or white bean verde chili. I hope you enjoy this recipe as much as I do. YUM!
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 pound boneless skinless chicken breast, medium dice
4-6 cups chicken broth, use the 4 if you want a thicker chili
1 can green enchilada sauce, or verde sauce
1 /2 cup chopped sweet onion
1/2 cup of Mexican or Fiesta cheese blend
1/2 cup frozen sweet corn
1 poblano charred, roasted over flame on gas stove, seeded and diced
1-2 Tablespoons of rinsed, patted dry, and fine chop of fresh cilantro
2 teaspoons of chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano leaves
** You can use a cooking spray to lightly coat your Crockpot for easier cleanup.
Drain and rinse your beans and then add all ingredients to crock pot except the cheese and cilantro you will add just before serving to help thicken the sauce. If you want a little thicker chili add less broth or you can add more cheese if you wish and then garnish with the fresh cilantro and onions and a squeeze of fresh lime juice.
Cover; cook on LOW 8 hours or on HIGH 4 hours. If cooking on high you will need to check the water level and make sure that it does not overcook the beans and totally remove all the broth so that it burns, and make sure to stir it occasionally if you are cooking at the higher setting. Enjoy!!!
– 2 cups water
– 1 cup brown sugar
– 1 cup granulated sugar
– 1/4 cup pumpkin puree
– 2 tablespoons of butter
– 1 tablespoon cinnamon
– 1 teaspoon vanilla bean paste
– 1/2 teaspoon ground ginger
– 1 teaspoon allspice
– 1/4 teaspoon nutmeg
Instructions: 1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
2. Turn the heat down to low and whisk in the dry spices and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
3. Remove from the heat and strain through a mesh strainer lined with cheese cloth.
4. Add 2 tablespoons of butter and melt it in. Then add the vanilla bean paste stirring to incorporate the milk solids and vanilla paste.
5. Allow the syrup to cool to room-temperature.
6. Use it immediately on some fresh pumpkin pancakes or store in a mason jar, or airtight container in the refrigerator, this should last about a month if it is not used up by then.
You can make pot roast in a slow cooker if you wish but I like to make mine in a dutch oven. I am not saying that slow cooker pot roast is bad in anyway but I prefer to take the extra time to make it a little more special in my opinion. When you use the flour dredge you seem to get a more velvety sauce them using cornstarch thicken and it just gives it a better mouth feel. In my line of work I have definitely used both flour and cornstarch slurries and I can tell the difference, some people can and some will not notice.
I will sometimes add peas to this recipe to give it something a little different, the peas add a little sweetness to the recipe. If I am running low on potatoes or carrots I will use whatever I have in my pantry to make up the difference. I suggest you experience this for yourself, recipes are all about preference and using what you have as long as it makes sense and you like the ingredients you are using. I have added corn, tomatoes, poblanos, cilantro and peppers too to make more of a Mexican Beef Stew.
When cooking or developing new recipes I always have to play with the recipe to see if I can improve upon it, there have been many failures as well as many great new recipes 🙂 Have fun and enjoy the cooking process!
3 pounds cubed beef stew meat
6 cups water
3 large potatoes, peeled and cubed
6 carrots, cut into 1 inch pieces
6 stalks celery, cut into 1 inch pieces
1 cup large sweet onion, chopped
1/2 cup of red wine
1/2 cup of all purpose flour
1/3 cup of olive oil
1 can of tomato paste
1 tablespoon of fresh minced garlic
1-2 teaspoons fresh rosemary (preference – I love rosemary so I use 2)
1 teaspoon fresh parsley
1 teaspoon of fresh thyme
1 teaspoon ground black pepper
1 teaspoon of salt
1 teaspoon of salt and pepper (for flour bag)
1 large Ziploc bag
1. Take your flour, salt and pepper and add to Ziploc bag and add stew meat and give it a good shake to coat the stew meat.
2. In a large pot or Dutch oven, heat your oil add your garlic and onion and cook for about 3-5 minutes until onion and garlic bloom, then add the beef and cook until brown.
3. Add your wine and tomato paste to deglaze the pan and cook for about another 5 minutes or so and then add your water, rosemary and thyme and additional flour left from Ziploc bag. Cook for about 45 minutes to an hour and a half or so until the meat is getting tender. This is creating your beef stock so you don’t have to add a bullion.
4. Add the potatoes, carrots, celery, and onion into the pot. Cover and simmer until done. Add salt and pepper to taste garnish with fresh parsley or additional fresh thyme. Serve with dinner rolls or cornbread, enjoy!
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I know that most people are looking for more ways to incorporate veggies into their diet. I have cooked for many people over the years and some people will not eat “green stuff” a.k.a. vegetables, or even fruit for that matter, and some will only eat fried vegetables. This recipe is a great alternative to add a green veggie, and it is baked, not fried. This would be a good recipe to get someone on the fence about eating a green vegetable to try, and I bet there is a good chance that they will actually like it.
2 cups Panko Japanese style bread crumbs
1 cup grated Parmesan cheese
2 lbs Organic asparagus, trimmed
1 cup all-purpose flour
4 large fresh eggs, beaten
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko and Parmesan; set aside.
3. Working in manageable batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.