Our Fun Life!

Chocolate Bourbon Pecan Pie

This pie is requested every Thanksgiving and tastes delicious warm or cold with vanilla ice cream.

Chocolate Bourbon Pecan Pie

1- 9 inch pie shell

1 c. granulated sugar

1 c. light corn syrup

1/2 c. unsalted butter

4 eggs, beaten

2 Tbsp. bourbon

1 1/2 tsp. vanilla extract

1/4 tsp. salt

3/4 c. semisweet chocolate chips

1 c. pecans, chopped

Directions:

1. In a medium saucepan, combine granulated sugar, corn syrup, and butter.
2. Stir together over medium heat until butter melts and the sugar dissolves.
3. Remove from heat and let cool for ten minutes.
4. In a large mixing bowl, whisk eggs, bourbon, vanilla, and salt together.
5. Whisk in butter mixture.
6. Stir in chocolate chips and pecans and pour mixture into pie shell.
7. Bake 50 minutes at 325* or until set.

Burgundy Herb Marinade

Burgundy Herb Marinade

1 c. burgundy wine
1/3 c. red wine vinegar
1 large onion, chopped
3 garlic cloves, chopped
1 Tbsp. beef base
2 Tbsp. fresh rosemary
2 tsp. dried oregano
2 tsp. dried basil
2 Tbsp. dried parsley
2 tsp. Kosher salt
1 tsp. ground pepper

Directions:

Stir all ingredients together. Roll down the top of a gallon zip lock bag. Place meat in bag and cover with marinade. Seal tightly and place in a bowl in the refrigerator. Occasionally turn bag. Marinate meat for 24-48 hours.

I doubled this recipe and marinated two five pound beef roasts for 48 hours. Then I removed the meat from the marinade, browned it in a dutch oven, and braised it until tender. Delicious.

Borracho Beans

Borracho beans (drunken beans) are delicious served with cornbread or as a side dish with any Mexican dish.

Borracho Beans

1 lb. dried pinto beans

1/2 lb. bacon, chopped

1 medium onion, chopped

3 garlic cloves, minced

1- 14 oz. can petite diced tomatoes

Fresh jalapenos to your taste

2 tsp. Texas Pete

3/4 c. beer

1 Tbsp. ground cumin

Black pepper

Kosher salt

3/4 c. cilantro, chopped

Directions:

1. Rinse, sort, and soak beans overnight according to package directions.
2. Drain soaked beans and rinse again.
3. Cover beans with fresh water by no more than one inch and bring to a simmer over medium heat.
4. Lower heat to a simmer and stir mixture every 10 minutes or so making sure to scrape the bottom of the pot. Add more water as necessary and cook until tender. This may make take 1 1/2 hours or longer.
5. Meanwhile, saute bacon for five minutes over medium heat.
6. Add onion and cook until translucent.
7. Add fresh garlic and saute one minute.
8. When beans are tender add in the bacon, onion, and garlic mixture, diced tomatoes with its juices, jalapenos, Texas Pete, beer, cumin, and the black pepper.
9. Stir mixture and add in 2 tsp. Kosher salt. Taste mixture and add more salt to desired taste.
10. Simmer mixture for 15 minutes stirring often. It should have a creamy consistency. If it needs to be thickened, smash some of the beans with a potato masher.
11. Stir in chopped cilantro and remove mixture from heat. 

Easy Enchilada Casserole

This is something easy to make when you have a few cups of leftover chopped meat such as chicken, pork, or turkey.

Easy Enchilada Casserole

12-15 corn tortillas

3 c. cooked meat, chopped

16 oz. can red enchilada sauce

1 small can of diced green chilies

14 oz. can petite diced tomatoes, drained

1 medium onion, finely chopped

3 c. cheddar cheese, shredded

8 oz. can green enchilada sauce

Directions:

1. Grease a 9 x 13 baking dish.
2. Spread a thin layer of red enchilada sauce across the bottom.
3. You will make a total of three layers. Make the first two layers by layering items in this order: 4-5 corn tortillas, meat, chilies, tomatoes, onions, red enchilada sauce, cheese.
4. The last layer has 4-5 corn tortillas, meat, chilies, tomatoes, onions, red enchilada sauce, and all of the green enchilada sauce reserving the last layer of the cheese for later.
5. Cover with foil and bake 375* for 35 minutes.
6. Remove foil and top with remaining cheese and bake uncovered until cheese has melted.
7. Remove from oven and let sit 10 minutes before cutting into wedges.

Herbed Cheese Bits

A favorite snack of ours! This is a variation on a Paula Dean recipe.

Herbed Cheese Bits

2- 10 1/2 oz. boxes of Ritz Cheese bits
1/2 c. vegetable oil
1 oz. pkg. Hidden Valley Original Ranch dressing mix
1 Tbsp. dried dill
1 tsp. garlic powder
1 tsp. onion powder
1 1/2 tsp. celery seed
1/8 tsp. cayenne pepper

Directions:

1. In a medium bowl, whisk the oil, dressing mix, dill, garlic powder, onion powder, celery seed, and cayenne pepper together.
2. Place cheese bits into a gallon zip lock bag.
3. Pour marinade mixture over crackers and seal out the air.
4. Gently turn bag to coat crackers and place in refrigerator.
5. Turn bag occasionally.
6. Refrigerate for 24 hours and serve at room temperature.

Garlic Crab Stuffed Mushrooms

I make these when I have leftover stuffing from Thanksgiving. I remove the dried cranberries from the stuffing before using it in this recipe.

Garlic Crab Stuffed Mushrooms

30-40 large fresh button mushrooms
1 1/2 c. cooked stuffing mixture
8 oz. cream cheese, room temperature
3/4 c. flaked crab meat
1 Tbsp. chives, minced
1/2 tsp. garlic powder
1/8 tsp. cayenne powder
1/4 tsp. black pepper
1/2 tsp. Kosher salt
3/4 c. unsalted butter
3 garlic cloves, minced

Directions:

1. Clean mushrooms and remove stems.
2. Place mushroom caps on a baking sheet.
3. Finely chop mushroom stems.
4. In a medium mixing bowl, gently combine stems, stuffing, cream cheese, crab meat, chives, garlic powder, cayenne powder, black pepper, and salt.
5. Using a small cookie scoop, place a mound of the mixture in each mushroom cap.
6. In a small saucepan, melt the butter and saute the minced garlic until tender but not browned.
7. Drizzle the garlic butter over each stuffed mushroom.
8. Bake 350* for 10-15 minutes or until the stuffing is lightly browned. 

Fresh Green Beans with Bacon and Almonds

Fresh Green Beans with Bacon and Almonds

2 lbs. fresh green beans, washed and stemmed
1/2 lb. bacon, sliced
1 large onion, chopped
4 garlic cloves, minced
1/2 c. boiling water
2 Tbsp. butter
1/2 tsp. Kosher salt
Fresh ground black pepper to taste
1 Tbsp. rice wine vinegar
1/2 c. sliced almonds

Directions:

1. In a large skillet, brown bacon and remove from pan.
2. Drain off bacon grease except for 2 Tbsp.
3. Saute onion in 2 Tbsp. bacon grease until soft.
4. Add green beans and saute 3 minutes over medium high heat.
5. Add minced garlic and saute for one minute.
6. Add boiling water and cover for 5 minutes to steam the green beans.
7. Remove pan lid and stir in cooked bacon, butter, salt, pepper, vinegar, and sliced almonds.

Mojo Criollo Braised Pork

I like to shred this tender pork and serve it in tacos with guacamole, tomatoes, and red onions or as pulled pork in a spicy barbecue sauce on toasted buns.

Mojo Criollo Braised Pork

2 oranges, juiced
3 lemons, juiced
2 limes, juiced
1 tsp. cayenne pepper
1 Tbsp. ground cumin
1 1/2 Tbsp. dried marjoram
2 tsp. dried thyme
2 tsp. dried oregano
4 garlic cloves, chopped
3/4 tsp. Kosher salt
3/4 tsp. ground pepper
1 c. vegetable oil
1 c. water
5 lb. pork butt roast
3 Tbsp. vegetable oil

Directions:

1. Place juices and seasonings in a blender and blend until smooth.
2. Slowly add in 1 cup oil into the blending mixture to emulsify it.
3. Place pork roast into a gallon or two-gallon size zip lock bag.
4. Pour marinade over pork and seal out the air.
5. Marinate overnight in refrigerator.
6. Place 3 Tbsp. vegetable oil in a dutch oven and brown roast on all sides.
7. Add marinade mixture and water to dutch oven and bring to a slow simmer.
8. Cover and braise over very low heat for several hours until meat is fork tender.
9. Remove meat from mixture and serve.

 

French Onion Soup

I am ashamed to admit that I had my 6 3/4 qt. Le Creuset oval dutch oven for over a year and never used it. Shame on me! I got it for a super deal at Costco and then put it away in my side table cabinet so it wouldn't get scratched in my regular pan cupboard~ then I forgot I had it. Oy. I broke it in by making french onion soup and have used it three times this week. It rocks!

The onions are starting to brown:

I took this photo and later saw that the bread bowl sucked up most of the broth. I added more broth before chowing down.

 

French Onion Soup

6 very large yellow onions, sliced

5 Tbsp. unsalted butter

2 Tbsp. olive oil

1/2 c. dry sherry

8 c. Beef stock

2 tsp. thyme

1 bay leaf

Kosher salt to taste

Fresh ground black pepper

Bread bowls

Gruyere cheese, shredded

Directions:

1. Melt butter and olive oil in a dutch oven pot.
2. Caramelize the onions in the fat mixture over medium low heat stirring occasionally.  This may take over 40 minutes.
3. Add sherry and cook for one minute.
4. Add stock, thyme, and bay leaf.
5. Scrape bottom of pan to loosen any hard bits.
6. Bring to a slow simmer and cover for 20 minutes.
7. Add salt and pepper to taste.
8. Cut tops off of bread and dig out most of the center. Place bread pieces next to the bowl for dipping.
9. Ladle soup into bread bowl and top with the cheese.

Debbie's Lemon Pound Cake

Ooh La La~ this cake is divine and very moist! My friend Debbie who is beautiful inside and out always brings me a slice of this lemon heaven. I got her recipe and made it twice in two days and gave one away. It got rave reviews too from both of my brothers and their families.

Lemon Pound Cake

1 stick butter, room temperature

2 2/3 c. granulated sugar

5 eggs, beaten

1 c. vegetable oil

3 c. all purpose flour

1/4 tsp. salt

1 tsp. baking powder

2 1/2 tsp. lemon extract

1 c. whole milk

Glaze

Stir fresh lemon juice into 1 box powdered sugar until glazing consistency

Directions:

1. Cream butter and sugar together until fluffy.
2. Blend in beaten eggs.
3. Blend in oil.
4. Stir together flour, salt, and baking powder until combined and gradually add to the cake batter.
5. Gradually add milk and lemon extract and mix until smooth.
6. Bake 320* for 1 hour 20 minutes in a greased and floured tube pan.
7. Test with toothpick until it comes out clean.
8. Use wooden skewer to punch holes in cake for glaze.
9. Drizzle glaze on while cake is still warm.

Have you seen the list of 100 things every omnivore should eat before you die on various food blogs? The red ones I have tried and the crossed out ones I will never try...

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile- I have tried alligator
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht- looks interesting but I haven't seen it on any restaurant menus around here
10. Baba ghanoush
11. Calamari- LOVE this with a spicy dip
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes- from my garden
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini- had one yesterday
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Results= 54 that I have tried...12 that I won't try...not too shabby!

Bourbon Sweet Potato Casserole

This is one of my most requested recipes. It's pretty sweet and very flavorful. I prefer it topped with coconut and chopped pecans. Helen likes it with large toasted marshmallows. I have also made it with a crushed cornflake, brown sugar, nut, cinnamon and melted butter mixture.

This picture shows it topped with half coconut and pecans and half large marshmallows. The sweet potato mixture can be made in advance and warmed in the oven before adding the toppings.

Bourbon Sweet Potato Casserole

5-6 very large and fat fresh sweet potatoes
1/2 c. unsalted butter
3/4 c. brown sugar
3 Tbsp. bourbon
1 Tbsp. ground cinnamon
1 1/2 tsp. Kosher salt
2 tsp. vanilla extract
12 oz. can evaporated milk

Directions:

1. Scrub sweet potatoes and place in a large stock pot.
2. Cover with water and bring to a rolling boil.
3. Boil until tender.
4. Place cooked sweet potatoes on a cutting board and slice each one open. Let cool for 15 minutes.
5. Spoon cooked sweet potato into large mixer bowl and discard the skins and any fibrous ends.
6. In a small saucepan, melt butter and sugar stirring constantly.
7. Add in bourbon, cinnamon, and salt and cook for thirty more seconds.
8. Remove from heat and stir in vanilla extract.
9. Pour mixture over sweet potatoes.
10. Slowly beat sweet potato mixture with an electric mixer.
11. Gradually add in evaporated milk until desired consistency. I usually use the entire can.
12. Taste and adjust seasonings.
13. Spoon mixture into a 9 x 13 casserole dish. Place favorite topping over the casserole unless you are using marshmallows which need to be added only the last 10 minutes of your baking time.
14. Bake at 375* for 25 minutes or until heated through and bubbly around the edges.

Sweet potato stuffed Ebelskivers

A couple months ago I bought an ebelskiver pan from Williams-Sonoma. I made a batch of my homemade pancake batter, put a baby pat of butter in each section of the pan, waited for it to melt and sizzle, filled each hole half full, waited for them to puff a bit, put two teaspoons of leftover sweet potato casserole in the center of each ebelskiver, and then carefully turned each one over by rotating them with two forks.
Giddy up good! They didn't even need syrup. These would be wonderful stuffed with peanut butter, chocolate, jam, cinnamon applesauce, bananas, etc. 

Happy New Year!

 
Gidget and Lizzie are enjoying their last few days under the 2008 Christmas tree. We finally got an artificial tree which is so much easier to deal with. Lizzie attacks the tree every day so all of the ornaments are higher up. It took Gidget about five days to get used to the tree and now she naps under it all day. We used an old tablecloth as the skirt because Lizzie would enjoy my snowman one a bit too much since she is so playful.
Helen and Hunter have a month off between semesters at college. They are just hanging out, doing a lot of eating, reading, and movie watching. Bill was rear ended again for the third time this year. All three while sitting at traffic lights. His back has been really messed up and he has had great difficulty walking, sitting, and standing over the past few weeks. Got an MRI and he now has two bulging disks. At some point in the future, he will need surgery. I am enjoying our two week holiday break from school and have been cooking up a storm, working on my cookbook, purging, organizing, and now have started to grade the mountain of papers and student projects. Oh boy!
Happy New Year!

Vintage Orange Mugs

Found these stacking mugs the other day and they have never been used. Cute mugs for chilled fruit soups, autumn soups, and hot chocolate. I love red and orange kitchen stuff!

Back to School

It's the end of my summer break. Heading back to school tomorrow for another year of teaching 9th grade. Lizzie is so sweet. She's helping me make my never ending to-do list. I actually feel more prepared this year than ever since I worked most of the summer on lesson plans. Yeah!

Savory Baked Ham, Tomato, Cheese, and Herb Cups

I have seen quite a few breakfast recipes made with ham and eggs in muffin tins but now that I have a ton of fresh garden produce, I thought that I would use that concept to make a savory dinner.

This morning I picked fresh heirloom tomatoes, jalapenos, onion, sage, and basil from my garden for the recipe below. This is a great recipe that can be served as an appetizer, lunch, or dinner but don't tell anyone that I ate the leftovers for breakfast! Yum! I loved how they were cheesy and fresh tasting. Oh and the little dark tips of the ham slices tasted like well-done bacon. I love well-done bacon!

Savory Baked Ham, Tomato, Cheese, and Herb Cups

24 small ham slices, about 4"x 4" each
2 large ripe tomatoes, peeled and chopped
3 Tbsp. minced yellow, red, or white onion
1 garlic clove, minced
2 fresh jalapenos, seeded and minced
3/4 c. ricotta cheese
1 1/4 c. shredded cheddar, Colby, Monterey jack, and/or mozzarella cheese
1 egg
2 Tbsp. fresh basil, minced
1 Tbsp. fresh sage, minced
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 c. butter, melted
12 Ritz crackers, crushed

Directions:

1. Preheat oven to 375*
2. Grease two 12 cup muffin tins with non-stick spray
3. Line each cup with a slice of ham
4. Place a few pieces of chopped tomato in each cup
5. In a medium bowl, mix together the onion, garlic, jalapenos, ricotta cheese, shredded cheese,  egg, basil, sage, cayenne pepper, kosher salt, and black pepper
6. Spoon a heaping tablespoon of the cheese mixture in each cup
7. In a small bowl stir together the melted butter and crushed crackers
8. Sprinkle topping on the cheese mixture
9. Bake for 20 minutes
10. Remove from oven and let sit a few minutes before removing from the muffin cups

Makes 24

Gidget's Ear

This is Gidget's "What's goin' on?" look...

Fried Zucchini Blossoms + Garden Veggies w/ Jalapeno Goat Cheese Cream

Jalapeno Goat Cheese Cream

2 Tbsp. goat cheese
2 Tbsp. sour cream
3 Tbsp. buttermilk
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 jalapeno, seeded and minced
Kosher salt to taste

Directions:

1. In a small bowl, mash the goat cheese and sour cream together
2. Stir in the remaining ingredients until smooth

Fried Garden Veggies

Male zucchini blossoms, washed and dried
Zucchini, quartered lengthwise
Whole okra
Jalapenos, seeded and quartered lengthwise into strips
1 1/2 c. Buttermilk
1 c. Flour
1 c. Cornmeal
1 tsp. Garlic powder
1 tsp. Hot paprika

Directions:

1. Pour buttermilk into a bowl
2. On a large plate, stir flour, cornmeal, garlic powder, and paprika together
3. Heat vegetable oil in a fryer to 365*
4. In batches, place like vegetables into buttermilk and shake off excess
5. Toss in flour mixture and shake off excess
6. Fry in this order- blossoms, zucchini strips, okra, and jalapenos until golden
7. Remove and drain on paper towels
8. Sprinkle with salt
9. Serve with jalapeno goat cheese cream

Baked Heirloom Tomatoes with Goat Cheese

Place fresh garden tomato slices on parchment paper
Drizzle with olive oil
Top with fresh chunks of goat cheese
Sprinkle with basil and dill
Bake 350* for 10 minutes or until warmed through