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.
This dessert recipe is a Texas version of a classic Italian dessert. We typically have fresh berries of all types in the spring and this is a good recipe to make use of them. You could use blueberries, strawberries and of course some lovely Fredricksberg Peaches too. I prefer to use organic raspberries I think it tastes superb, and the dessert looks really classy when finished and of course it tastes good too. This dessert is a nice dish to serve for a casual or upscale party or event, and you would not be denied entry to any party when bringing this desert. You could make these in individual cups, I have used this dessert for catering and will have these available individually at Chef Pogue’s Farm To Fork in the spring. Enjoy!
4 cups of fresh organic raspberries
2 cups fresh heavy cream
9 ounces white baking chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar, divided
2/3 cup orange juice
1/2 cup (4 ounces) mascarpone cheese
2 packages (3 ounces each) ladyfingers, split
1 teaspoon vanilla paste
2 packages (3 ounces each) ladyfingers, split
Milk or dark chocolate shavings, optional
1. You will want to heat your white chocolate and have it cooling before you start so it will be ready to work into the recipe. 2. In a large bowl, beat the heavy cream until you have formed soft peaks, be careful not to make butter. In another bowl, beat both the cream and marscapone cheese until light and fluffy. Beat in the cooled white chocolate, and the confectioners’ sugar and the vanilla bean paste (vanilla extract can be used it is just not as flavorful). Gently fold in your whipped cream until incorporated. 3. Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the raspberries. 4. Brush remaining ladyfingers with remaining orange juice; arrange over the berries. Spread the remaining sugar and cream cheese mixture over the ladyfingers. Top with the remaining raspberries. Refrigerate until serving. **If desired, you can add dark or milk chocolate shavings before serving. Yield: 15 servings.
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!!!
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.
If you like cookies, cheesecake and peanut butter then you have found a recipe that will tantalize your taste-buds and offer the combination of all 3.This is a fairly simple recipe and should be a hit if you are preparing for your family or guests. This is a good recipe to take to a company party of event that will make them ask for the recipe. Ingredients:
2 cups chocolate chips
8 ounces cream cheese, softened
1 stick butter, unsalted – save 1/2 cup and let soften to mix with the sugar and oats.
1 cup white sugar, divided in half for the
1 cup flour
½ cup rolled oats
½ cup peanut butter
⅓ cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla (I use Vanilla bean paste – More flavor in my opinion but regular works too)
Instructions: 1. Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, brown sugar, and peanut butter until smooth and fluffy then add 1 egg and beat until incorporated. 2. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the softened butter and 1/2 c sugar, mixing well. Then add in the oats and chocolate chips and incorporate with the flour mixture. 3. Make the cheesecake filling: Cream the cream cheese, 1 egg, 1/2 c sugar, and vanilla until smooth. 4. Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough and crumble the remaining dough and sprinkle over the top. 5. Cover with foil and bake for 20 minutes, but leave the foil vented you do not want to create steam just to bake. This step keeps it from browning to quickly so you will not burn your dessert. 6. Last step remove the foil and bake for another 15-20 minutes depending on your oven, or until lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
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.
2 pounds flank steak
2 pounds portabella mushrooms, cleaned, sliced
2 tablespoons butter
1 tsp fresh garlic minced
1/2 cup minced shallots (or onions)
1 cup red wine
1 Tbsp minced fresh cilantro
Preparation 1. Heat your grill 2. Add some olive oil to the flank steak and salt and pepper the steak well. Hold in the fridge until you are ready to cook on the grill 3. Heat large pan on medium heat and add the butter and sauté shallots and garlic. When you smell the garlic bloom add the mushrooms. You might want to lower the heat just a little not to burn the garlic, stirring occasionally. 4. Add the red wine to deglaze the pane or you can substitute beef broth and reduced by half. Turn off the heat. 5. When the grill is heated up and you are ready to cook, place the flank steak on a hot part of the grill. Sear for 4-6 minutes without moving. If you want a diamond pattern of grill marks, about halfway through grilling, gently lift up a corner of the steak to check for grill marks, if you have them, pick up the steak with tongs and put it back down on the grill at a 90° angle (a quarter turn) from where it had been. You might only need a couple minutes on this side, depending on how thick your flank steak is. Flank steak is best rare or medium rare; it becomes tough if it gets too well done. 6. Remove your flank steak from the grill and let it rest for 5-10 minutes. 7. if your mushrooms are not hot turn on the burner to reheat. If you have any juices from the resting flank steak you can add that to your mushroom mixture. 8.Taste for salt and adjust seasonings if needed. 9. If you have a large steak cut it along the grain of the steak fibers and slice it thinly, on an angle, against the grain. Serve immediately with the mushrooms. Enjoy!