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.
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.
This is a very easy cheater pumpkin pancake recipe. I grew up on Aunt Jemima’s pancakes and waffles so I figured why mess with a good thing as far as pancakes go, just modify the flavor profile a little bit to suit my tastes. So, I have done just that and it makes for a very simple and easy recipe that will wow your family or guests with a nice hearty pumpkin pancake.
– 2 -1/2 cups of Aunt Jemima Pancake mix
– 1- 1/2 cups milk
– 1 cup pumpkin puree
– 3 Tablespoons brown sugar
– 1/4 cups unsweetened applesauce (makes it really moist) you can omit if you do not have
– 1 egg
– 2 Tablespoons vinegar
– 1 Tablespoon of pumpkin pie spice –
– 2 tablespoons oil
– 2 teaspoons baking powder span>
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
Directions 1.In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the pancake mix, brown sugar, baking powder, baking soda, pumpkin pie spice and ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. 2. Heat a lightly oiled cast iron skillet or non-stick pan over medium high heat. Ladle your batter into your skillet, when you see it start to bubble that means it is cooking and time to flip . Brown on both sides and serve hot with some whipped cream or a pumpkin butter, or a warm maple bacon syrup.
Who does not like chili when the weather gets cooler and football season starts? I know that Texas chili as a rule has no beans in it but I guess when I was growing up using beans helped make the meal go further to feed more people. So, I have always had beans in my chili when my mom made it for us and that rule did not apply to my Texan family. I always loved eating the chili that she made for us it was darn good! I am taking what I remember from memory of her chili and adding my spin to it.
I love pumpkin and since it is fall and getting cooler I figured I would add this recipe to my collection to share with y’all. I develop recipes on a consistent basis for my full time position and also for catering and personal chef work that I do on the side. I like to have recipes that I can use for different occasions that are versatile and are different from the normal daily meals that people eat. This is one that I have grown fond of and it can be modified to meet almost any occasion. Whether you are having a dinner event or having a lazy weekend watching football, or a tail gate party this recipe is very delicious and easy to make.
– 1 – 28 oz cans petite diced tomatoes
– 2 – 14 oz cans pumpkin puree
– 1.5 pounds ground chuck
– 4 cups beef broth
– 2 – 15 oz can dark red kidney or black beans
– 1 large Vidalia onion, diced
– 3 teaspoons cumin
– 4 cloves garlic, diced –
– 1 large Jalapeno or Serrano pepper, seeded and diced
– 2 teaspoon chili powder
– 2 teaspoons dried cilantro
– 2 teaspoons dried Mexican oregano
– salt and pepper to taste
Stove Top Directions:
1. Add ground beef, salt and pepper to a large soup pot and brown the meat. Add in the onion, diced jalapeño pepper cook for a few minutes until the onions look clear and then add the garlic. Cook a few minutes more until you really get a good smell of the garlic it has bloomed. **Remove the excess fat/liquid left after cooking if you are wanting the healthy version. 2. Open the cans of you beans and rinse and drain them, and then you will all the rest of the ingredients to your soup or stew pot. Bring chili to a boil and reduce to a simmer. Adjust seasonings to taste, cook at a simmer for at least 1 hour, stirring from the bottom every 10 – 15 minutes to make sure that it has not stuck to the bottom and burning.
Crock Pot Method:
1. Add ground beef, salt and pepper to a large soup pot and brown the meat. Add diced onion, diced jalapeno pepper and garlic. Cook until translucent and then drain off the excess fat/grease if you prefer. 2. Add ground beef and vegetables to crock-pot. Then add the drained and rinsed beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 – 8 hours, or high for 4 hours. Adjust salt and pepper to taste. Serve.
Garnish: You can garnish with fresh cilantro and Montery Jack cheese and more fresh jalepenos if desired. I have used sour cream as well as yogurt too. Your call tortilla chips might be a nice addition too or some good ‘Ol fashioned skillet cornbread.
If you love the taste of “Texas” as in chipotle which is spicy and adds a smokey flavor, and you like corn soups or chowders then this one is definitely going to blow your dress up, or your hair back. If you are really into some high heat you might want to increase the chipotle peppers to taste, but be careful some are hotter than others! I have used Texas sweet fresh corn probably 90 percent of the time that I have actually made this recipe. I have also used poblanos that I roast along with the corn occasionally too.
I have been told by some of the people that I have cooked for that fresh corn is not available in the Northern states during the winter, so they have asked me to modify it to make it more simple if fresh is not available. I know that now-a-days for the most part corn is available but it is not always as fresh or sweet as Summer corn.
** The original recipe has been modified my original recipe from roasted corn that I have grilled out on the grill to a frozen corn so all can make this recipe. * If you prefer to use the fresh corn take about 10 fresh ears of corn, shuck it and lightly oil, and add some salt and pepper and it and grill over medium heat until it has a good char but not burned and then remove from the husk. Then follow the recipe as stated below.
– 6 cups of frozen white or yellow corn
– 2 cups chicken stock
– 1/2 cup of diced Texas Sweet Onion
– 1/2 cups heavy cream
– 3-4 tablespoons unsalted butter
– 2 cloves of fresh garlic
– 2 teaspoons kosher salt–
– 1/2 teaspoon minced chipotles in adobo sauce
– Freshly ground black pepper to taste
– 1/4 cup of Monterey Jack Cheese
– 4-5 sprigs of fresh chives or cilantro
– Tortilla Chips
INSTRUCTIONS 1. Melt the butter in a large saucepan over medium heat melted and add onions and sauté for about 3-4 minutes and then add your garlic and let it bloom. When you smell the aroma of the garlic it has bloomed, add the chipotle, cook for an additional 3-4 minutes you can get a little color but do not burn!!!
2. Add the corn kernels, salt and pepper, heavy cream, and chicken stock and stir to combine. Increase the heat to medium high and bring the mixture to a gentle boil and then reduce the heat to low and simmer until the flavors have developed. Usually at least 15-20 minutes.
3. Using a blender, purée the soup until smooth unless you want a rustic or chunky soup/ corn chowder **Reserve or ladle out about 1/2 to 1 cup of the corn kernels if you want a more rustic soup in the end.
4. Stir in the reserved cup corn kernels if you prefer rustic, or if blended until smooth. Season to taste with additional salt and pepper as needed. then add to your serving dish or soup bowl. I sometimes like to garnish with a little jack cheese and cilantro or chives to top it off with some good tortilla chips!
I love the Fall season being from Texas we are always happy to be on the other side of a hot summer. I love the cooler weather and all of the fresh root vegetables, and winter squash that Fall brings. I had a catering event and I normally prepare a formal dessert, and creme brulee is one that is pretty popular among most people. I had an event where I was able to really experiment on some items, and I was told to surprise them.
So, that is exactly what I did with all of the foods for that particular event. I decided to do roasted root vegetables as well as a pumpkin creme brulee for them, and it was an absolute hit! I will now add this to one of my favorite desserts that I like to eat myself, and I want to share it with everyone else. I hope you enjoy this as much as my clients, friends, and I do! This is a super Easy Creme Brulee Recipe by Chef Shelley Pogue. If you love Fall desserts and a spin on a classic Fench dessert this one is for you to try!
Ingredients you will need:
– 1 16 oz can of Pure Pumpkin (I used Libby’s but you can use what is available)
– 3 cups of Heavy Cream
– 12 Large Egg Yolks
– 3/4 cup of Sugar
– 1 tsp of Madagascar Bourbon Vanilla Bean Paste ( Sur Le Table is where I get mine) If you do not have this you can use real vanilla bean. Vanilla Extract is not the same!
– 1/2 teaspoon of Pumpkin Pie Spice
– 1/4 teaspoon of Cinnamon
– 1/3 teaspoon of Allspice–
– 1/2 sheet aluminum foil to cover during cooking
Instructions: 1. **** Preheat oven to 300 degrees **** 2. Add the egg yolks and sugar and mix well for 2-3 minutes or until the egg yolks are a pale yellow. You can use a mixer if you do not want to use a wire whisk for this process. 3. Add all ingredients except the heavy cream and mix well. 4. Fold in the cream gently, once mixed, add to the ramekins. 5. You will want to use a pan that has high sides, add ramekins to a water bath. The water needs to come up about half way up the ramekins. Take a sheet of foil and lay over the top but do not make it tight around the pan. You just want to keep it covered to keep the top from burning. 6. I would start checking after about 40-45 minutes. If it is still kind of giggly you will turn the pan and cook more and start to check about every 10 minutes or so until it is done. ** Make sure you do not have the foil tight on the pan you do not want to create any steam you just want to keep it from burning. 7. Remove from the oven when done and let is chill down for about 30 minutes or until cool enough to refrigerate. You should refrigerate at least 8 hours or overnight. Add some sugar to the top of the dessert and use a torch to caramelize the sugars, and repeat at least 1 more time until you have a thick sugary crust. You will need to add back to the refrigerator for about 15-20 minutes to make sure the crust has cooled, then serve yourself or your guests a tasty Fall Dessert
Pumpkin Rice Krispy Treats
By Chef Shelley Pogue, Personal Chef Services Austin Texas
I have been posting many of my favorite fall dishes, and this is a really easy one and a good one to try and even make with your children. I like to use a 9″X9″ pan because I like the thickness of the treats better than the thin ones, this is personal preference you can use an 8″X11″ if you prefer. I have used some orange coloring in the past and made them into ball or pumpkin like shapes but sometimes my artistic ability fails me and I would rather put them into a pan and cut for an easy treat! If you want an easy treat that is easy for a weekend or evening project to spend time with your children this would be one to do and it is not very difficult! The bonus is not only spending time with the kiddo’s, but you have a sweet treat to enjoy the fruits or your labor, or pumpkin rice krispy treats with the whole family!
– 6 cups puffed crispy rice cereal
– 1 small bag mini marshmallows
– 1/4 cup pumpkin puree
– 4 Tablespoons of unsalted butter
– 1/2 teaspoon ground pumpkin pie spice
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla bean paste
– 1/8 teaspoon salt
– 1/8 teaspoon allspice
Instructions: In a large saucepan melt butter over low to medioum heat. Add the pumpkin puree and cook until warmed and add in the marshmallows, vanilla bean paste, pumpkin pie spice, cinnamon, allspice and salt. Continue stirring often until marshmallows are melted but be careful not to burn (tastes awful), remove and cool completely. Use a baking pan 9″X9″ and coat with 1 Tablespoon of butter and set aside. When the pumpkin and marshmallow mixture is cooled to room temperature add to the puffed crispy rice cereal and stir or fold in until combined. Pour the mixture into the buttered 9″X9″ baking pan, spread out evenly and gently press down with spatula. Refrigerate to set for at least 1 hour the cut your Pumpkin Rice Krispy Treats and serve with milk, coffee or a hot adult beverage.