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.
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!!!
Private Dinner Party Services and Personal Chef Austin Texas
2 cups all-purpose flour
1 1/2 cups shredded sharp cheddar cheese
1 cup buttermilk
1/2 cup unsalted butter, melted
1 T sugar
1 T baking powder
2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper
Butter Dressing for Bisciuts
3 T unsalted butter, melted
1 T chopped fresh parsley leaves
1/2 tsp garlic powder
salt to taste
1. Preheat oven to 450 degrees F. spray lightly with a non-stick spray 2. In a large bowl, combine all of the dry ingredients. 3. Add the butter and cut that in with a fork, add the buttermilk and mix until wet, do not over mix and then gently fold in cheese. 4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet and add to the middle rack of the preheated oven and bake for 10-12 minutes, or until golden brown. 5. When biscuits are pulled form the oven add the butter dressing, whisk together butter, parsley and garlic powder in a small bowl you will lightly brush the tops of the biscuits with the butter mixture add some coarse sea salt to taste if desired. 6. Eat or serve with meal.
Sriracha Honey Barbeque Sauce Ingredients:
16 ounces of tomato sauce
1 stick unsalted butter
1/2 cup honey
1/4-1/2 cup of brown sugar, if you like it really sweet use the 1/2 cup
1/4 cup Sriracha
1/4 cup of Cider vinegar
1/4 cup sweet Vidalia onion small diced
2 T Worcestershire sauce
2 tsp fresh minced ginger
1-2 tsp fresh lime juice will help balance out the sugar
1 tsp fresh minced garlic
salt and pepper to taste
Instructions: 1. Heat butter over medium heat and sweat out the onions until translucent and then add the garlic and let it bloom. You can use less butter if you wish but in this recipe more is better it will coat the ribs if you are using it as a basting sauce, or pulled pork better. 2. Add the rest of your ingredients and let simmer for at least an hour so all of the flavors are well blended. I usually let simmer for a couple of hours if I have the time. Makes it thicker as it reduces.
I love Texas peaches and looking forward to them each year. I love tart or acidic foods that will balance the meals I prepare for myself or guests. I use a really good aged balsamic vinegar and I do reduction sauces all the time, and rosemary grows wild here in Central Texas. I figured why not marry all of these flavor profiles together to create some culinary excitement.
I have been able to find them at farmers markets from time to time in the past. I have a couple of peach trees but they are not mature yet and do not give any peaches yet. I have grilled them many times for an addition to a meal , whether it is for a small dinner party or catering event it is a nice summer dish that is light and super delicious.
This is a great addition to any meal that you want a sweet and savory, addition too. It goes great with any salad, beef, chicken or pork dish or as a standalone snack Enjoy!
Fresh Ripe Organic Peaches (Not Over Ripe)
Aged Balsamic Vinegar Reduction (Do this ahead of time or while your grill is prehating)
1. Cut each peach in half and remove pits. 2. Brush the cut surfaces lightly with olive oil and also oil the grates on the grill and preheat to medium high. 3. Place peach halves with their cut sides facing down and grill for about 4-5 minutes. 4. Flip peaches over and grill for another 3-4 minutes. 5. Remove from grill and drizzle with aged balsamic vinegar reduction. 6. Sprinkle with fresh rosemary and serve.
(Goes great with a grilled balsamic glazed pork loin served this a few times for folks!)
Making a balsamic reduction is really simple – Add your balsamic vinegar to a pan and reduce over a medium high heat until reduced by half or 3/4. The more you reduce it the thicker it will become make sure not to go too much you will make a paste like substance that is great for a sandwich spread but not so good for drizzling on things you prepare.
– 1/2 cup unsalted butter
– 1 tablespoon of seeded diced jalapeno
– 1-2 cloves minced garlic
– salt to taste
If you know you are going to make this recipe for some cornbread, or rolls you might want to let your butter sit out to soften during your cooking process to make it easy to mix when you want to use.
Wash and seed the jalapeno and make a fine dice, and mince your garlic very fine too. Add to the softened butter and mix well until all are creamed together. Add salt to taste and serve immediately or you can add back to the refrigerator to use when cornbread comes out of the oven…. YUM!
** If you want to use some fresh herbs to this compound butter fresh cilantro, dill or parsley goes well with the flavor profile depending on the use of it.