wife, aunt, Texan, writer, hoarder of condiments, kind of a teacher
This recipe is dedicated to my Mommy O., who instilled in me a love of all things cozy.A robust, tomatoey broth studded with flavorful meatballs and tender vegetables, this is our family’s favorite winter warmer soup.I’ve been serving this up all week for our lunches. Continue Reading
Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño and use the minimum amount of chipotle in adobo sauce. This is a favorite in our house.
The first time I remember smelling chocolate cooking or baking when I was a young girl was growing up in Austin and occasionally Mom would make toast with chocolate gravy. Most of the time it was for a weekend breakfast or a late night treat during the summer when we didn’t have a set bedtime. That smell left an indelible impression, which even to this day the smell of warm chocolate makes me nostalgic for that cozy kitchen on Harvest Lane.
This recipe is reminiscent of that wonderful treat, but as I like to say, kicked up a notch.
Use firm-textured bread for this, preferably some that is slightly stale. I like to use challah, but you can use Italian bread, or any based mostly upon white flour (whole grain isn’t the right type of bread for this). A great brunch or Valentine’s Day dish. Apricot preserves or a simple strawberry mash are my favorites with this French toast.
3 large eggs
1 tablespoon vanilla extract
2 teaspoons packed brown sugar
¼ teaspoon table salt
2 tablespoons unsalted butter, melted
1 cup milk
1 or 2 of your favorite chocolate bars – use Lindt extra creamy
6 large slices challah (cut 3/4 inch thick)
1 tablespoon of butter
Sarah Moulton is one of my favorite chefs. I learned to cook by watching chefs on television and Sarah is one of my favorite. Watching Sarah Moulton on television is like being in the kitchen with your best friend. Sarah mentions her colleague Jean Anderson Continue Reading
I still remember the first time I tasted Tabbouleh. A local restaurant in Austin, the town where I grew up offered a Middle Eastern platter with crispy herbed falafels, lemony hummus and portion of tabbouleh salad with its bulgur wheat, tomatoes and parsley. For a Continue Reading
Growing up, this recipe was a favorite in our house as Mom and Dad could both make this and there was always and abundance of chicken… or rabbit.
Now that I am older and recreating this recipe for quick dinner, potluck or sick friend – I add in whatever the pantry may hold or whatever makes it more interesting. Black beans with lime and sour cream is a favorite side dish and compliments the chili flavors perfectly. Hope you enjoy, my family has been since 1971.
You can use any type of cream soup here. I prefer mushroom as it is what Mom always used and delivers the flavor I am looking for, but have used 2 cream of chicken, or used cream of celery in place of the mushroom when it’s all I’ve had.
1 onion, chopped fine
1 tablespoon butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 rotisserie chicken or 1 whole roasted deboned chicken or 2 – 3 cups seasoned and cooked chicken breasts (2 lbs.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel – as spicy as you want
1 med. bag of Doritos – nacho cheese or ranch
salt and pepper to taste
2-3 cups of cheese – cheddar, Monterey jack, Monterey jack with peppers or a combination
To me, nothing says Thanksgiving and the holidays like a warm pecan pie.Growing up, Thanksgiving was my favorite holiday and going to Grandma and Pawpaw’s to celebrate was a special way to spend it. Memories of the smells of Thanksgiving in Grandma’s kitchen make me Continue Reading
This delicious and simple French stew is creamy, comforting and satisfying all year long. It can also be frozen up to 3 months, letting the flavors deepen and concentrate.
Mom was a wiz in the kitchen, too. She was never afraid to try something new. When circumstances found us with 105 rabbits one summer, she was even able to find a close friend to fry some of them at a local Kentucky Fried Chicken for a change of pace. Mom could also take anything Dad gave her and turn it into a delicious and rich casserole. Usually fresh veggies and meat in a homemade, creamy gravy topped with a flaky crust. They were often the first dish to be scraped clean out our church potlucks. Generosity was a word that I learned early whilst growing up. Mom and Dad would often invite people into our home to share our evening meal with our family. Whether they were friends from our church, my father’s construction coworkers, or even complete strangers who happened to knock on our door to sell us encyclopedias or cleaning products they never got up from the table still hungry.
1 tablespoon olive oil
1 1/4 cups finely chopped sweet onion
2 cloves garlic, minced
1 medium red bell pepper, chopped
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 tablespoons fresh lime juice
1 (19-ounce) can cannellini beans
2 cups cooked chicken, chopped
1 (14-ounce) can chicken broth
1 (4 1/2-ounce) can mild green chiles, drained
1 egg
1/2 cup milk
3 tablespoons butter or margarine, melted
1 (6-ounce) package cornbread mix (recommended: Martha White brand Cotton Pickin’ or Buttermilk)
1 cup shredded cheddar
1/2 cup Sour cream, optional, for serving alongside
1/2 cup of salsa, optional, for serving alongside
1/4 cup chopped cilantro, optional, for serving alongside
Spiedini or speedies, what an adorable word. It essentially means anything cooked on a skewer in Italian and I just love skewers. Grilled meat is right up there with chocolate and carbs for favorite food groups. These speedies lightened up with swordfish are a great Continue Reading
