Red Solo Cup, I fill You Up, Measurement Guide

Personal Chef Austin Texas

I have been asked again and again about this post so I wanted to Re-Post it. I guess it is really good information and Solo Sups can be used for so many different things from drinking out of them, using them to paint with, etc…. Toby Keith had no idea what he was doing when he came up with the song Red Solo Cup. He made the cup oh so popular and then of course it was cool to have one in hand. I came across some good info and wanted to share it with everyone else because it just might come in real handy!

“Red Solo Measuring Cup”. I guess this will come in very useful with Graduation parties etc. If you are having a get together for any size group and do not want to do the dishes you will more than likely use a Solo cup. What most people do not know is that you can actually use this cup and it has forms of measurements that can be used for many different drinks. Enjoy…Cheers

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Chop Suey Cake Recipe of Debby Long

Personal Chef Austin Texas

Recipe of Debby Long

This is a recipe that my mom has had for over 30 years and I have been trying to get more of hers and my family recipes that we have had over the years. I know that this is a great cake because I have eaten it many times. I know that most people today want elegant and fru-fru desserts and sometimes they taste great and look pretty and sometime they just “Look Pretty”. Well this one might not be the best looking cake to every make it to the table but I guarantee that it will be one of the tastiest cakes on your dessert table!

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Independence Day Horseradish Sauce Recipe

July 4, 2013

If you love eating Texas Barbeque, or any barbeque for that matter and want to try something a little different than the normal sauce, then this one is a must try! Every 4th of July is an event of hamburgers, hot dogs and the smoked barbeque brisket, along with apple pie, and then finish that off with some fireworks. It is a time for remembering our heritage, family gatherings, and enjoying the time off with the special people in our lives. I hope everyone remembers to thank a soldier if they run across one for the freedom they afford us on this special day. Happy Independence Day America!

I have created a horseradish sauce for some barbeque brisket that I think is pretty spectacular, and I wanted to share it with anyone wanting to do something a little out of the ordinary. I know most serve the traditional 4th of July meal with ketchup, mustard and/or even barbeque sauce. This just gives something extra to the holiday meal, and shows that you put a little more effort into it. It is a cold process sauce and can be made ready in all of about 5 minutes, Enjoy!!!

Ingredients:

2 cups of low fat yogurt

1 cup of mayonnaise not miracle whip, you can use low-fat if you wish. I had regular.

1/3 cup of Boars Head Horseradish

1 tsp of salt

1 tsp Dijon mustard

1 tsp sugar

1 tsp garlic powder

1/2 tsp thyme dry

1/2 tsp coarse black pepper

Directions: Add all ingredients to a bowl and whisk, add to serving dish and serve immediately or add to the fridge and chill until ready.

HOOAH- God Bless America!

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Fact or Myth: Can Cranberries Lower Blood Sugar?

I have often wondered about the mulit-uses of Cranberries. I love eating them on salads, and the juice is refreshing too. I have eaten them for a snack  because they now take the place of the starchy salty ones I used to eat before I started eating healthier. I was diagnosed with pre-diabetes a couple of years back so I started trying to take my health a little more serious than I had in the past. I was worried about the sugar content in dried and fresh fruit and  I often wondered how much was I actually going to have to give up. Cranberries and other stone fruits became a staple in my diet, of course in moderation, but they were much better than the candy bars, cakes and ice cream that were in my old diet. Along with diet and exercise you should be able to enjoy many different fruits, and cranberries should definitely be on that list.

I came across this information and I wanted to share this with others who might not be informed about fruits and the sugar content they contain and the ramifications of diabetes or other sugar restricted diets. I hope this information helps you and let’s you add some cranberries back into your diet. They go well with green salads, home made chicken or turkey salads, and as a snack. Enjoy!

This is a FACT.

The research is in: cranberries do lower blood sugar! The tartly delicious cranberry is the latest food targeted by researchers in an effort to find natural methods to treat and prevent disease.

Indigenous to the United States, Canada and a few areas of Europe, cranberries are part of the Ericaceae family and have been used by Native Americans medicinally and ceremonially for centuries.

Fresh, canned, dried or juice varieties offer something for everyone. Fresh cranberries are available September through December and store well in the refrigerator for several days and in the freezer for several years. Fresh and frozen berries offer the highest concentrations of antioxidants.

Cranberries pair well with citrus, apples and nuts and are delicious added to baked goods or sprinkled over salads or in yogurt.

Cranberries have five times the antioxidants of broccoli. The Journal of Agriculture and Food Chemistry rated cranberries number one in antioxidant abundance out of 19 other commonly consumed fruits. Simply by adding an eight-ounce glass of cranberry juice to your diet each day, you can drastically improve your total body health.

Top 10 Health Benefits of Cranberries

1.

Blood sugar: Low in sugar and high in fiber, cranberries reduce blood sugar and help regulate glucose levels throughout the day. Cranberries are recommended for type 2 diabetics.

2. Urinary tract infections: Cranberries are high in natural antibacterial compounds called proanthocyanidins, which prevent and treat urinary tract, bladder and digestive infections.

3. Kidney stones: Quinic acid in cranberries dissolves calcium deposits that form kidney stones.

4. Cholesterol: Cranberry polyphenols raise HDL (good) cholesterol and lower LDL (bad) cholesterol. They also prevent the formation of plaque which leads to hardening of the arteries and is one of the leading causes of heart disease.

5. Cancer: Cranberries stop the growth of cancer cells and halt their ability to multiply and spread. Studies to date have focused on using cranberry extract to treat breast, lung, prostate and colon.

6. Heart health: Cranberries improve blood vessel function, reducing your risk of cardiovascular disease and helping you make a faster recovery after a stroke. They also help to prevent brain cell death.

7. Brain function: Anti-inflammatory properties help protect overall brain function. Improvement of memory, focus and relief of stress are just some of the brain-friendly benefits.

8. Oral hygiene: The acids in cranberries have been connected to a decreased risk of plaque, gingivitis and cavities.

9. Immunity boost: Cranberries flush toxins and remove free radicals, stimulating your immune system to do what it does best – get you healthy and keep you there.

10. Weight loss: The acids in cranberry juice break down fats and flush them from the body. Cranberries are high in fiber and assist in digestion and the efficient absorption of other nutrients. The unique blend of vitamins and minerals also boosts energy levels and stimulates the metabolism, giving you more energy and burning more fat.

Using fresh berries and making your own juice at home will give you the optimum antioxidant protection, but choosing unsweetened, 100% cranberry juice is also excellent.

Consider adding this tart fruit to your regular diet. Not only do cranberries lower blood sugar, but they are also filled with nutrition that fortifies your total body health.

Source: http://undergroundhealthreporter.com

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Texas Pecan Pie Recipe by Gracie Pogue Montgomery

Texas Pecan Pie Recipe by Gracie Pogue Montgomery

While I was home visiting family for Thanksgiving, I was driving out to my cousins Lazy “B” Ranch in Eustace, Texas. I was thinking about my Mamaw Gracie. My Mamaw and Papaw had property not too far from my cousins place and I had been down that same road so many times before. It brought back many fond memories, and also the fact that I still miss her terribly, she was such a big part of my life, and is a part of me still today.

I came across this recipe of my late Mamaw Gracie Pogue Montgomery. In my opinion she was the best at everything! She had the kindest heart, and was the best cook on the planet, and you would not be able to convince me other wise. She was my inspiration that made me want to become a Chef. She always prepared such great food from practically nothing, and made something simple and spectacular, and I wanted to be just like her.

I have not found many of her recipes because to my knowledge she had most of them were filed away in her head. She had seven children to feed so I am assuming she did not have much time to write many things down. This recipe is from a cookbook that the women from her church Bethel Hill put out to raise money for items for the Church. I know that most people wanted my Mamaw’s recipes because they felt the same way that I did about her cooking. There are many more recipes in this book that I will be posting soon.

I hope you enjoy this recipe!

Chef Shelley Pogue, Gracie Pogue Montgomery’s granddaughter

Original source: http://chefshelleypogue.com/blog/2012/11/27/texas-pecan-pie
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Johnny Manziel for Heisman! Go Aggies 🙂

Splenda Cranberry Apple Pie Recipe

Personal Chef Austin Texas

Splenda Cranberry Apple Pie Dessert Recipe

 

With The Holiday fast approaching here is a new sugar free idea to liven up your families dessert course. If you normally do the traditional desserts this gives you an additional option to add in a new sugar free dessert. It will throw your family a delicious,t art, sugar free curve-ball this Thanksgiving or Christmas. With diabetes running in my family, I have decided to try and make some desserts that would be a healthier option for my family during the Holiday season. I have chosen to use Splenda in this recipe. I think that the taste is really good, and it has been hard to tell that there is not actually sugar in this recipe. There are only the natural sugars from the apples, and dried cranberries in this recipe. If you have someone that has a sweet tooth, or really loves sweets this is a really good option!

Ingredients for your Cranberry Apple Dessert

Splenda Sugar Free Cranberry Apple Pie Ingredients list

Splenda Sugar Free Cranberry Apple Pie

3/4 cup Splenda sugar substitute

11/2 Tablespoon of cornstarch

1 tablespoon ground cinnamon

5 granny smith apples, peeled and sliced

1 cup of dried cranberries

1 tablespoon butter, cut up

1 teaspoon of cinnamon

2 teaspoons of fresh lemon juice

1/2 teaspoon of coarse salt

1/8 teaspoon of allspice

1 pinch of ground clove

1 package of Pillsbury deep dish frozen pie crusts

1 large egg, 1 Tablespoon of water for Egg Wash.

Directions for Assembly

Making your Cranberry Apple Pie Dessert

1. Prepare pie-crusts according to package directions, fit 1 pie-crust into 9 inch pie plate .

2. Stir together all ingredients except the butter, and apples.

3. Stir and coat apples with sugar spiced mixture, pour into your greased
pie plate. The mixture will be kind of powdery looking but that is okay
the apples will provide enough moisture to make a sauce during the cooking process.

4. Add the cubed butter, and scatter them throughout the pie.

5. Place remaining pie crust on top, crimp edges and make slits in top
crust or pierce evenly with a fork to allow steam to escape during
baking.

6. Make egg wash. Break and mix egg in a small bowl and whisk in 1
Tablespoon of water. Cover the top layer of the crust with a brush. This
will make your crust shiny.

Bake at 375 degrees for 45-55 minutes

If you want to make your own Whole Wheat Crust:

Crust Recipe:

3 cups whole wheat flour

4 Tablespoons Splenda

1 teaspoon ground cinnamon

1/4 teaspoon of all spice

1 teaspoon baking powder

1 teaspoon salt

1 cup 1/2-inch cubes cold unsalted butter

10 tablespoons ice water

8 Tablespoons of cold skim milk

2 teaspoons of lemon zest

1 teaspoon of fresh lemon juice

Directions:

In a medium bowl sift the flour, Splenda, cinnamon, all spice, baking powder and salt. Place the mixture into a food processor and add the butter and lemon zest. Pulse until the butter and lemon zest begin to make the mixture crumbly. Add in the water, milk, and lemon juice slowly while you pulse the dough until it starts to pull away from the side of the bowl. Add the dough to the fridge for about an hour. It will harden up when cold and makes the dough much easier to work with. Divide the dough in half into two equal balls. Lightly dust your surface with about 1-2 Tablespoons of whole wheat flour, roll out until about 1/4-inch thick. If you feel it start to stick add a little add more
flour to your surface, and continue rolling out your dough. Repeat the dusting process if you need too, in order to continue rolling out your dough . When you get it to the desired thickness you will place the first rolled out crust into the greased pie plate. After you have added your filling you will need to add the top crust layer. You will need to vent your top crust to let the steam out, and crimp your edges. I prefer to cut the slits/vents before I add the top layer, but you can do what is comfortable. This is how you make your own whole wheat pie crust.

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The Perfect Turkey Recipe, Super Moist

Personal Chef Austin Texas

I love Thanksgiving and spending time with my family, I also like to eat well. I developed a recipe after I finished Culinary School because I was tired of dry turkey. I knew that brining would help by making the bird much more palatable for my families future Thanksgiving meals. I have tried this recipe many times and I actually brinned a turkey for another family last year and they loved it,so it is not just me who is in favor or “Flavor” of this recipe. I think that after you try it you will use it from now on.

The secret to a moist turkey is brining it,and that is my professional opinion! You can cook it low and slow but more than likely you are going to over cook it, and dry it out. It happens every year, and those people have loved ones eating dry turkey, and that is a real shame. There are many people who like to add a whole bunch of ingredients like spices, sugar and berries, and cook their brining solution and chill it. I save all of those ingredients for my hams, I don’t think that goes very well with turkey in the first place! I think that is a lot of extra work in my opinion. I like to keep things really simple, and it this method is real easy and effective too. I hope you enjoy and easy process, and a really moist turkey.

Happy Thanksgiving and Gobble, Gobble!

PREPARATION: The Brining of your Turkey Day 1

Ingredients:

2/3 cup of salt

2 Tablespoons of fresh, chopped Sage,

2 Tablespoons Thyme

2 Tablespoons Rosemary

1 to 2 gallons of water

1 large bucket with lid

First
you will need to thaw the Turkey. Follow the instructions on the
package your bird came in. remove any and all giblets, neck etc. Save it
if you want to make the giblet gravy, I throw it away. I brine my
Turkey to give it maximum flavor and to make sure that it is very moist.
I take a very large bucket and add the salt, and  fresh sage, thyme and rosemary. I will then add
about 1 to 2 gallons of water and submerge the bird into the solution
for about 12-18 hours in the refrigerator. You will need a container that is large enough
for your turkey, and small enough to be able to refrigerate for the
entire brining time period. Make sure that your bird is submerged if you have to add some water to a Ziploc and close and put on top of the bird to make it go below the water level. Once you are through with the brining
process, rinse and dry turkey inside and out with paper towels, and get ready for step 2.

INGREDIENTS for Cooking your Turkey Day 2

1 whole turkey (12 to 16 lb), brined

1 Tbsp stick butter, melted

½ tsp each salt and pepper

2 Cans of chicken broth

1-2 Packages of each, fresh Sage, fresh Thyme, and fresh
Rosemary

1 small onion rough chop

3-4 cloves of fresh garlic

1-2 teaspoons of garlic powder

2-3 Tablespoons of canola oil

Salt and Pepper

Garnish: fresh herbs

You are now ready to cook your turkey.
Preheat your oven to 325°F. You’ll need a shallow roasting pan with rack
to let heat flow below the bird to help with even cooking. I stuff the cavity with the fresh herbs, onion and garlic, and the butter.  You will
need to truss/tie the legs together with chef’s twine or with high heat rubber bands. You will twist wing tips under
back and brush skin with canola oil and sprinkle with salt, pepper and garlic powder.
You will now place the turkey breast side up on rack in pan and add the
broth to the roasting pan. You will now brush the breast area and the top side of the bird with canola oil and sprinkle with salt, pepper and garlic powder. You will roast for about 3 to 3 3/4 hours,
basting every 30 minutes or so with juices from the pan. Cover with foil and about 2 1/2 or 3 hours into the cooking process baste 1 last time and remove the foil to brown your turkey.

**To make sure your turkey is
done you want an internal temperature of at least 160 degrees. When you
pull your turkey it should have carry over cooking to take the internal
temperature up to 165 degrees. When it has reached this temperature your
bird is done.

If you have never cooked a turkey before and you are using a thermometer, make
sure it is not hitting a bone. This will give you a false read on the
temperature of your bird, and make for a turkey that has not been cooked
through all the way. When you are sure that your turkey is fully cooked you
will want to remove from the oven and add to your Turkey to a serving
platter. Let rest at least 30 minutes before carving your bird so the juices have circulated back through it.

If you want to make your own roast turkey breast for sandwiches this brine will work on the individual lobes of turkey regardless of bone in or not. Delicious!

Chef Shelley Pogue, C.C. Personal Chef and Cater in Austin, Texas.

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Smokey Pumpkin Mac and Cheese Recipe

Personal Chef Austin Texas

Smokey Pumpkin Mac & 4 Cheese Recipe

I love smoked Gouda cheese and I love my mac and cheese, so I wanted to figure out a way to incorporate that with the flavors of fall. I know that there are many different recipes for mac and cheese and there is probably room for a gazillion more. But I love the flavor profile of this one I have created and it is very different and unique in my opinion. This is truly a gourmet mac and cheese Texas style. We love our chipotle peppers and bold smokey flavor profiles in general, here in Texas. I have added an ingredient that you can swap out if you do not want the spicy kick but still want the smokey flavor profile to boost up that smokey Gouda cheese! YUMMMMAAAAAAAY!

Ingredients:
12 ounces Barilla rotini pasta
2 cups of milk, you can use skim, or 2% if you like
1 1/4 cups canned pure pumpkin
1 cup of shredded sharp cheddar
3/4 cup shredded smoked Gouda cheese
3 ounces cream cheese
2 T butter
2 T flour
1 tsp kosher salt
1/2 tsp sugar, if you want a little sweetness. This can be omitted if you wish
1/4 tsp of chipotle powder if you want some spice, or 1/2 tsp smoked paprika to get that smokey flavor
1/4 tsp pepper
1/4 tsp pumpkin pie spice
1/8 tsp nutmeg

Topping: Bread Topping: Combine the breadcrumbs, oil, dry herbs and salt together in a small bowl.
1/2 cup fresh whole wheat breadcrumbs
1 Tablespoon of Parmesan grated cheese
1 Tablespoon of olive, or canola oil
1/4 tsp of dry basil
1/4 tsp of dried oregano
1/8 tsp salt

Bring a large pot of salted water to a boil and add the rotini pasta. Cook according to package directions until al dente. Drain and save some of the pasta water in case you need to thin out your sauce a little.

While your pasta is cooking/working, you will start your Roux. Start by melting the butter over low heat in a medium saucepan. After the butter has melted, add the flour and stir together for a few minutes until you start to smell a nutty flavor, and it will be a very light tan color. Add the milk and whisk the mixture until the flour is thoroughly mixed. Bring to a simmer, stir until the liquid has started to thicken. Add in the pumpkin, salt, pepper, nutmeg, pumpkin pie spice, sugar and your chipotle powder or your smoked paprika and give it a quick stir. Then add in all the cheeses and stir until cheese is melted into a sauce consistency. If there is not enough liquid you can add a small amount of the left over pasta water as needed to adjust the consistency. Add pasta to your sauce pan and mix gently to coat the pasta.

Add to a large type of baking dish, or individual serving dishes. Add the bread crumbs and Parmesan topping and bake under the broiler for about 3-5 minutes or until golden brown. Remove and serve immediately.

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With The Holiday fast approaching here are some fresh new ideas to liven up your family dinner. If you normally do the traditional dinner this gives you a fee options to add in to throw your family a delicious curve-ball this Thanksgiving or Christmas. You might even be able to incorporate a few into a New Years Party! I am going to give a couple of these a try myself. Happy Holidays.

Chef Shelley Pogue, C.C.
http://chefshelleypogue.com
blog.shelleypogue.com

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