If you say beans in the southwest, it’s taken for granted that you mean pinto beans. In Tex-Mex cooking they serve ’em up refrito, or refried. You get ’em in the stores with or without jalapeños, or kick ’em up a bit with some chili powder and cumin and call ’em Ranch Style.
I’ll just start out by saying, this is not a fancy recipe. These are the fried potatoes I grew up eating; made in a cast-iron skillet and fried in bacon grease over controlled heat. The recipe isn’t complicated, but mastery of it takes time. A lot of time.
In my case it took somewhere around 10 years.
There are no times associated with this recipe.… Read the rest
I was trolling my usual food blog haunts the other day when I stumbled across a post about cast iron pans and cornbread at The Homesick Texan. I realized two things very quickly. One, she has as much dislike for sweet cornbread as I do. Two, I hadn’t made cornbread in quite a while.
For those of you from the northern climbs; In Texoma we make our cornbread for dinner.… Read the rest
Sometimes simple is better. This glaze is great for either pork or chicken, and it makes in a snap!… Read the rest
I’ve learned that the very first workout you’re going to get from your new Ab Lounger is going to take place when you assemble it. I’ve learned that if you want to make stuffed mushrooms and get them done all the way through you should roast the mushrooms first. And I’ve learned that no matter what you tell yourself, the tastes of your youth are something that will never let you down.… Read the rest
Sometimes the best meals you’ll ever have are those that warm your heart as well as your stomach. Long, slow cooked meals as infused with love as they are with ingredients. The kind of meal that you make with family all standing around the kitchen adding their own touches. These are the meals that create memories you will savor far longer than the food itself.… Read the rest
Picnic ham is ham only in the sense that it’s taken from the leg section of our porcine pal. Unlike most ham that Americans are used to, this meat is not smoked or cured in any way. This dish could just as easily be made with any pork roast, but I would shy away from making it with pork tenderloin, since the sauce will never have time to reduce properly, and wouldn’t be as sweet.… Read the rest
So simple even a candy novice can put them together.
I’ve said it before and I’ll say it again. I’m not a baker. I probably never will be. I don’t have the patience for it, and I’m not going to apologize for it.… Read the rest
Fried potatoes are a southern staple. They are served at nearly every good southern table, and can be served at any meal. There was a time when I was young that my family didn’t have much, and the running commentary around dinner time was often as follows:
“Mom, what’s for dinner?”
“Beans and potatoes.”
“Awwwww! We had that last night!”
“No, last night we had potatoes and beans.”
Thankfully those days are long gone, but I still enjoy a heaping plate of fried potatoes and I even use the same cast iron skillet that both my mother, my grandmother and my great grandmother used to make them.… Read the rest
This comes straight from my little sister. I’ll admit it’s been a while since I made this myself, but it was a staple in my home growing up and I intend to make it later in the month. It reminds me of my mother, and dinners we shared when I was a kid with a far less refined palette. to be honest, I don’t mind the “less refined” part.… Read the rest
I made this particular dish to participate in the “day that really Schmecks, part 2” event from Confessions of a Cardamom Addict. I found the idea of checking out some Mennonite cooking very interesting to say the least, and I even managed to find a recipe that fit my “Cook don’t bake” strategy to kitchen life. (Not easy since I don’t own any of Edna’s books, and with a deadline of the 29th of January I decided to use the Sausage and Vegetable Bake recipe I found at Loving Spoonfuls.In very un-seat of my pants manner, I followed the recipe to the letter, not allowing myself to deviate or get creative in the slightest.… Read the rest
Now there’s a mouthful. A healthy, tangy and slightly off-beat mouthful.
I came up with this because we’ve had the dilled Havarti siting around for a while and I wanted to use it up. You’ve probably seen it paired with pears, and I’m sure that would be wonderful… If I didn’t hate pears.
In all actuality this is two recipes in one.… Read the rest
Sometimes you just want a good, warm, satisfying meal. That’s what was on my mind today when hunger pangs hit me. I wanted something that would keep me going until dinner. But what do you make for yourself when you’re by yourself and you’ve got a fussy four-month old who sounds as if he may start wailing at any moment?
You make ramen!… Read the rest
The ability to cook by the seat of your pants can be a benefit at times. For example: I pulled some steak out of the freezer yesterday morning for last night’s dinner only to find that it had gone into the freezer after it had already gone a little “funky”.
Now funky steak isn’t on my list of things to try for dinner anytime soon, so it was off to my local supermarket to find something acceptable.… Read the rest
Perhaps a little on the low brow, college-dorm side of life, but quite tasty nonetheless! This is a take on a dish that I usually make with smoked sausage or Polska kielbasa. Not what I’d call light fare in either case, but it does have a good amount of veggies thrown in.
In truly Seat of my Pants fashion, this dish was cobbled together with whatever I could find at the ready when I discovered that I had not only forgotten to pull anything out for dinner, but that it was very late in the evening and I needed something for Mrs.… Read the rest