January 27, 2011 · 8:25 am

Mock Chuy’s Creamy Jalapeno Dip

One of the greatest things about living in Houston is Chuy’s restaurant.  We’ve eaten countless meals there, which are always accompanied by creamy jalapeno dip, a big basket of chips and if we’re lucky, Bluebell push-ups for the girls and a Mexican Martini for mom.

My neighbor, Ms. Terry, shared her recipe for this addicting dip and we approve.  Ms. Terry says she fills empty mayonaise jars with the dip and gives it and a bag of chips to her teenage grandkids for Christmas.  She says it’s also good served over chicken, fish, and vegetables.

We keep mason jars filled in our fridge to whip out for a quick appetizer when we have guests. It is ideal for superbowl parties since you can make it ahead of time.

By Ms. Terry, Elizabeth’s neighbor

Ingredients:

1 1/3 cups mayonnaise

1/2 cup buttermilk (I suggest one not near expiration since you will not eat the dip all at once.)

1/3 cup canned green chilies

1/3 cup fresh cilantro leaf (stems mostly removed)

1 packet dry buttermilk ranch salad dressing mix (NOT the dip packet)

1/3 cup or less chopped jalapeno, stems and seeds removed

Method:

Enjoying a Push-Up at Chuy's

Process all ingredients in a blender until well combined and smooth.  We suggest adding the jalapeño last to control the heat to your taste.  The flavor of the dip will deepen over time.  I store it in the refrigerator in canning jars.  It keeps for a decent amount of time.

 

You may also like our Mexican Martini recipe.

 

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Filed under Appetizer

January 22, 2011 · 4:05 pm

Lemon Curd

My dear friend Laura and I are hooked on the deliciousness of this lemon curd.  Paired with cream scones, it’s makes both a luscious breakfast and dessert.  We found ourselves eating it right out of the jar.  Using this recipe, which makes around 3 cups of curd, we made one jar to eat immediately and canned two half-pints for later.

Contributed by Elizabeth Savoie Dronet from the book Put ’em Up! by Sherri Brooks Vinton

Ingredients:

1 Tbsp lemon zest
1 cup lemon juice  (5-6 lemons)
1 1/2 cup sugar
3/4 cup (1 1/2 stick) butter, cut into pieces
4 eggs
1/2 tsp salt

*If you zest your lemon with a microplane, the zest should be fine enough to leave in.  If your zest is larger, strain off the solids with a fine mesh sieve before placing into jars.

**If you plan to can some of the lemon curd, set a large pot of water to boil for the hot water bath and clean jars and unused lids in hot soapy water.

Method:

1.  Combine all ingredients in a non-reactive double boiler. (I used a glass bowl set on top of a pot of just boiling water.)

2.  Whisk the curd constantly until it thickens, about 10 minutes.  It should not boil.

3.  Strain if you would like to remove the zest.

4.  Ladle into clean jars.  Either refrigerate for up to 2 weeks or can in a boiling water bath.

Boiling Water Bath:

Ladle into clean, hot 4 oz or 8 oz canning jars, leaving 1/4 inch headspace.  Wipe the rims clean, center lids, and screw on bands until finger tip tight.  Process jars in boiling water for 10 minutes, making sure water covers the jars at least  inch.  Turn off heat, and let jars rest in the water for 5 more minutes.  Remove and set aside for 24 hours.  Check lids for a good seal.  Store in a cool dark place for up to 1 year.

* The book notes that there is enough acid in this recipe to safely store this curd on the shelf; however, don’t be tempted to skimp on the lemon juice.  Follow the recipe exactly to ensure safe canning.

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Filed under Breakfast, Canning, Dessert

January 22, 2011 · 4:04 pm

Cream Scones

My childhood friend, Laura, and I have always enjoyed good food.  Both of our parents like to cook, and we’ve spent many a meal at each other’s homes over the years.  She’s someone I can count on to read lots of  cookbooks and not be intimidated to try a new recipe. During her last visit, we made these scones for the first time and were both delighted with the results.

Contributed by Elizabeth Savoie Dronet from the cookbook The New Best Recipe

Ingredients:

2 cups unbleached all-purpose flour, preferably Gold Medal or Pillsbury brand
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp cold butter, cut into 1/4 inch cubes
1 cup heavy cream

Method:

Preheat the oven to 425 degrees and place oven rack in the middle position.

1. Place the flour, baking powder, sugar, and salt in the large bowl of a food processor with a metal blade.  Process with six 1-second pulses.

2. Remove cover and distribute the butter evenly over the dry ingredients.  Cover and process with 12 1-second pulses.

3. Transfer to a large bowl.  Stir in the heavy cream with a rubber spatula until dough begins to form, about 30 seconds.

4. Transfer the dough to a floured surface and knead by hand until it forms a ball, around 10 seconds.

5. Press dough into an 8 inch floured cake pan.  Turn out and slice the round into 8 wedges.  If desired, glaze them by brushing cream over the tops and sprinkling them with a little sugar.

6. Place wedges on an ungreased  baking sheet.  (The baking sheet can be wrapped in plastic and refrigerated up to 2 hours.)

7. Bake until the tops are slightly browned 12-15 minutes.  (I baked mine for 15 minutes.)  Let cool on a wire rack for 10 minutes.

Serve with lemon curd.

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Filed under Bread, Breakfast, Dessert

January 20, 2011 · 8:31 am

Orange Marmalade

Between my in-laws and my grandparents, I’m up to my ears in oranges each January.  I am very thankful for their generosity because my own satsuma tree has only produced one fruit in its four-year existence.  I guess we didn’t inherit an orange thumb.

I love this marmalade recipe because it breaks up the task over three days.  The long soak softens the rind and removes the bitterness of fresh peel.  Best of all, this recipe is so simple.  All you really need is sugar, water, and oranges.

We love orange marmalade on hot Buttermilk Biscuits.

Contributed by Elizabeth Savoie Dronet from the book Put ’em Up! by Sherri Brooks Vinton

Ingredients:

6 large oranges or 7 smaller oranges such as Louisiana Sweets
2 1/2 cups water
About 3 cups of sugar
3 whole cloves or 2 Tbsp fresh grated ginger or 1 lemon (optional)

Method:

1.  Scrub the oranges and remove a slice from each end.  Cut oranges into quarters and remove any seeds.  Slice thinly.  Place in a non-reactive (meaning don’t use aluminum or copper) soup pot.  Pour 2 1/2 cups of water over the oranges and press down to release some of the juice. Cover the pot with a tea towel and set on the counter overnight. **Sometimes I also slice one lemon and added it to the mix.

2. The next day, bring to a boil and then simmer for 30 minutes.  Cool, cover, and return to counter overnight.

3. (If you plan to can, put a large pot of water to boil for the boiling water bath while you work on the following and have hot jars ready.) On the third day, measure the mixture and return it to the pot with an equal amount of sugar.  It should be about 3 cups.  Add 3 cloves or ginger if using. Bring to a boil and cook, stirring frequently, until the marmalade gels.  This should take about 30 minutes.  Cool for 5 minutes, stirring occasionally to release air bubbles. Skim off any foam and discard cloves.

4.  Ladle into clean jars.  Refrigerate up to 3 weeks or process using a boiling water bath.

 

 

 

 

 

 

 

 

This recipe filled two pint jars.

 

 

 

 

 

 

Boiling Water Bath:

Ladle into clean, hot canning jars.  You can use 4 oz, half-pint, or pint jars.  The recipe makes about 4 cups. Be sure to leave 1/4 inch headspace between the marmalade and the top of the jar.  Wipe the rims clean, center lids, and screw on bands until finger tip tight.  Process jars in boiling water for 10 minutes, making sure water covers the jars at least an inch.  Turn off heat, and let jars rest in the water for 5 more minutes.  Remove and set aside for 24 hours.  Check lids for a good seal.  Store in a cool dark place for up to 1 year.

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Filed under Canning

January 17, 2011 · 5:09 pm

Cherry, Almond, Cinnamon Granola

This granola will knock your Birkenstocks off!

Recipe by Elizabeth Savoie Dronet, adapted from Ina Garten’s recipe

Ingredients
4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped if you like
1/2 cup vegetable oil
1/3 cup honey
2 teaspoons ground cinnamon

Directions

Preheat the oven to 325 degrees F.

Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring about every 5 minutes with a spatula, until the mixture turns a nice, even golden brown, about 25 minutes.  Do not overcook!

Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.  It keeps for a long time.

We like it best sprinkled over Stoneyfield Farm’s vanilla yogurt.

For a school lunch, send the yogurt and granola in separate containers. The kids can sprinkle it on top when they are ready to eat.

*You can nearly double the honey if you like.

**If you prefer, add the fruit during the last five minutes.

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Filed under Breakfast, Lunch Box, Vegetarian

January 14, 2011 · 10:18 am

Corn Pancakes with Sweet and Spicy Dipping Sauce

For the last ten years, I’ve used a recipe for corn pancakes that calls for half a can of corn and half a can of cream corn.  I always hated having those canned leftovers.  Recently, I read a great cookbook, Around My French Table by Dorie Greenspan.  In this I found a recipe for corn pancakes that are just as tasty and call for one whole can of corn!  The next time you have no idea what to cook for supper, check to see if you have a can of corn, eggs and flour.  That’s all it takes to put dinner on the table.

This is the basic recipe.  It can be adjusted for flavors by adding fresh basil in the summer for Basil Corn Fritters or by sprinkling in a little cumin or chili powder for Southwestern Corn Cakes.  When I served it with okra, I put a dash of Tony’s in the sour cream topping.  Use your imagination.

By Elizabeth Savoie Dronet based on a recipe in Around My French Table

Ingredients:

1 can corn, drained
6 Tbsp flour
2 eggs
3/4 tsp salt
Oil for panfrying
Sour cream for garnish

Combine corn, flour, eggs, and salt in a blender and liquify. Heat oil in a skillet and use a large spoon to fry about four pancakes at a time.

Drain on paper towels.  Serve warm with sour cream or dipping sauce. Recipe serves 3-4.

Sweet and Spicy Dipping Sauce:

1 Tbsp balsamic vinegar
1 Tbsp brown sugar
1 tsp green Tabasco
1 Tbsp green onions, chopped
1/2 tsp soy sauce

Combine ingredients in a glass bowl and heat for a few seconds in the microwave until sugar dissolves.  Drizzle over cakes when serving.

*You may also like our Veggie Pancakes and Black-eyed Pea Cakes.

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Filed under Freezes Well, Side Dish, Vegetarian

January 12, 2011 · 8:15 am

Gumbo Roux Basics

by Pat Savoie

Mix 3/4 cup flour and 3/4 cup oil. Heat and stir constantly with a flat bottom spoon.

Cook unti it's the color of burnt peanut butter.

Add 2 chopped onions, which will cool down the roux.

Allow onions to cook until they begin to turn clear.

For Chicken and Sausage Gumbo:
Add browned chicken and sausage remembering to add water to the bottom of the pan to remove bits of browned chicken. Simmer about an hour until chicken is falling off the bone. (Chicken breasts can be used, but you will miss the flavor that the bones add just like when you make homemade chicken soup.) Remove the chicken from the gumbo and discard the bones and skin. Return the chicken to the pot adding water depending on the desired thickness of the gumbo. Simmer, skimming off excess oil. Before serving, add chopped green onions.
For Seafood Gumbo:
Seafood can be used instead of chicken. I like shrimp and crabmeat. Shrimp only take about 10 minutes to cook. Add the crabmeat last and stir gently to keep the lumps from falling apart. Don’t forget to add the chopped green onions.

For Shrimp and Okra Gumbo, see this recipe.

Elizabeth likes okra in her vegetarian gumbo. If you like, drop an egg into the boiling pot and let it cook for about 7 minutes before you are ready to serve.

Ladle over cooked rice. Many serve potato salad as a side dish.

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Filed under How To, Main Dish, Seafood, Vegetarian

January 11, 2011 · 7:38 am

Caprese Bites

The classic caprese salad becomes a delightfully fresh appetizer when it is miniaturized and utensils are eliminated. These bites are great in the summer when you have a nice crop of tomato and basil plants, but we also like the red and green for Christmas parties.  Because they are threaded through the toothpick, they make cute lunch box salads too. Elizabeth likes to pack them on camping trips.

By Pat Savoie and Elizabeth Savoie Dronet, based on a Southern Living recipe

Ingredients:

Cherry or Grape tomatoes cut in half
Fresh small fresh mozzarella cheese balls, sliced (Buy the cheese packed in water.)
Fresh basil, torn
Toothpicks or Bamboo Skewers
Salt and Pepper

In the grocery store, look for tomatoes and cheese balls that are near the same size. Lay out tomato and cheese slices on a cutting board and sprinkle salt and pepper over them. Arrange the tomatoes and cheese to make a sandwich on either a toothpick or skewer. You can either put the basil inside the sandwich or on the top of the sandwich. See pictures for ideas.

Dressing if desired:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Whisk together the ingredients and drizzle over Caprese Bites.

Place on bamboo skewers and serve in glass bowls or footed hurricanes.

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Filed under Appetizer, Lunch Box, Showers or Teas, Vegetarian

January 6, 2011 · 7:50 am

Biscuit Poppers

These bite-sized biscuits are hard to resist.  Eat them with honey or jelly for breakfast or brunch.  They are the perfect size for a potluck brunch when everyone wants a small taste of everything. For dinner, they make a nice accompaniment to soups or curries without being too filling.  When we were little, Dad would pick up Popeye’s Biscuits for a breakfast treat.  These little poppers taste like those special mornings.

by Elizabeth Savoie Dronet based on a Southern Living recipe

Ingredients

8 oz sour cream
1/2 cup butter, melted
2 1/4 cup Bisquick

Method

  1. Whisk together sour cream and butter.  Stir into Bisquick.  With floured hands, roll into 1 ½ inch balls. (You can also drop by spoonfuls, but the tops will remain textured when baked.) Place in lightly greased mini muffin tin.
  2. Bake 350 for 18-20 minutes or until golden. Makes 2 1/2 dozen.

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Filed under Bread, Breakfast, Freezes Well, Lunch Box, Vegetarian

December 20, 2010 · 1:39 pm

Corn Casserole

I made this recipe for Thanksgiving in place of  a traditional cornbread dressing and everyone loved it. It’s not as dense as some dressings can be and  because of the cheese it seems to melt in your mouth. So enjoy!  By Kayla Savoie
.

Ingredients

1/4 cup butter, melted
1 cup sour cream
1 egg
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream-style corn
1 (9 oz.) package corn muffin mix (jiffy)
1/2 onion
1/2 red onion
1/2 cup shredded cheese
 

Method

  • Preheat oven to 350
  • Dice onions and saute them in olive oil until softened
  • In a large bowl mix together butter, sour cream and egg.
  • Stir in cans of corn, muffin mix, onions, and cheese.
  • Spray an 8X8 pan and pour mixture into it.
  • Cover with foil and bake for 45 minutes, remove from oven sprinkle cheese over the top and put foil back on top. This will allow the cheese to melt without burning.
 

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Filed under Holidays, Side Dish, Vegetarian