tag:blogger.com,1999:blog-4259664507523732622024-03-27T04:23:30.355-05:00The Hungry TexanThe Hungry Texan, a Dallas based cook, dishes out Tex-Mex, Authentic Mexican, and Southern food. Full recipes with mouth-watering photos and easy to follow instructions.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-425966450752373262.post-72675541635214135982011-12-09T08:00:00.000-06:002011-12-09T08:00:15.283-06:00Seasons EatingsChristmas is right around the corner and the cold weather has me aching to be in the kitchen. If you're like me you're looking for a few easy dishes that are pure comfort on a spoon. (or fork!)<br /><br />Try these.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7K45H4qija1xoS25GHdWPQp22N_KSoObhLfUKkWxVDh8dH5UYaoPYNxIzeIbpfEJB4fFO1wY3HeC0_eWdh1kwc9R1HUtP4Nx2cPWziFSqmH0_U5Ci4gs9D8hzD9HhzrQ8MTRanw_X4Qg/s1600/pozole+013b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7K45H4qija1xoS25GHdWPQp22N_KSoObhLfUKkWxVDh8dH5UYaoPYNxIzeIbpfEJB4fFO1wY3HeC0_eWdh1kwc9R1HUtP4Nx2cPWziFSqmH0_U5Ci4gs9D8hzD9HhzrQ8MTRanw_X4Qg/s400/pozole+013b.jpg" alt="" id="BLOGGER_PHOTO_ID_5683586291993399730" border="0" /></a><br /><div style="text-align: center;"><a href="http://www.hungry-texan.com/2010/11/red-pozole.html">Red Pozole</a><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKzdZHLU7_o4kSkCeJauURCOzMBv2YkTj2z6I6fLO4SEZrBgWUq-uo8cqSZK3b2-zUFmq40boVVD5TcxchiLzbvfh_O-iJdjGFj24ItL4vXBSdQcs-ymDb7Iw0_8x9l8oEQcnnK4gjpo/s1600/tamales+010b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 332px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKzdZHLU7_o4kSkCeJauURCOzMBv2YkTj2z6I6fLO4SEZrBgWUq-uo8cqSZK3b2-zUFmq40boVVD5TcxchiLzbvfh_O-iJdjGFj24ItL4vXBSdQcs-ymDb7Iw0_8x9l8oEQcnnK4gjpo/s400/tamales+010b.jpg" alt="" id="BLOGGER_PHOTO_ID_5683588361010838482" border="0" /></a><br /><div style="text-align: center;"><a href="http://www.hungry-texan.com/2010/12/pork-tamales.html">Tamales</a><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwGihcp7a1_7kZPxYwU6Gw9N01fzxfMtkWJPuYpe-8LYNk0f35whS23jgIFCtXAChmC4l0AD2paH20gu4stjzwk78VBnAVkUCxrilZwwykKaVXeH3w_le2g6c2fOrb4GVE1Yl9KGh1VE/s1600/potato_soup+002b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 334px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwGihcp7a1_7kZPxYwU6Gw9N01fzxfMtkWJPuYpe-8LYNk0f35whS23jgIFCtXAChmC4l0AD2paH20gu4stjzwk78VBnAVkUCxrilZwwykKaVXeH3w_le2g6c2fOrb4GVE1Yl9KGh1VE/s400/potato_soup+002b.jpg" alt="" id="BLOGGER_PHOTO_ID_5683586666338622850" border="0" /></a><br /><div style="text-align: center;"><a href="http://www.hungry-texan.com/2011/01/potato-soup.html">Potato Soup</a><br /><br /><div style="text-align: left;"><a href="http://www.hungry-texan.com/2010/12/ham-bean-soup.html">Ham & Bean Soup</a><br /><a href="http://www.hungry-texan.com/2010/11/tortilla-soup.html">Tortilla Soup</a><br /></div></div><br /><br />Here are some of my other holiday favorites:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4ChC0IpRn2fANe-w_cuixSqCRjejyeIfVzr1DHE7G1DoO4xykVvKNwUjTfr5qvchU_WRWeuOJH5sHCzVXgZzRk8W-CkLlRP-_DE0VRK8ix39PPNE1ACPxnHnAnm34Kfs9i1N3vIWOfg/s1600/bunuelos+003b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4ChC0IpRn2fANe-w_cuixSqCRjejyeIfVzr1DHE7G1DoO4xykVvKNwUjTfr5qvchU_WRWeuOJH5sHCzVXgZzRk8W-CkLlRP-_DE0VRK8ix39PPNE1ACPxnHnAnm34Kfs9i1N3vIWOfg/s400/bunuelos+003b.jpg" alt="" id="BLOGGER_PHOTO_ID_5683587816018508498" border="0" /></a><br /><div style="text-align: center;"><a href="http://www.hungry-texan.com/2010/12/bunuelos.html">BuƱuelos</a><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6k_zFeDFt-02u73YlZkLb2S_3jjZnX7QkwudXAbl3gXOgQRkr5-KcjYO-8SzoOgry5bqFvQmroFl6YmtFmG5SRjIB5L7gJrhgDkPG09WsFAOR49jzrAfA9UtsGVdkC1YsH42np8BUKU/s1600/ponche_de_navidad+011b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 363px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6k_zFeDFt-02u73YlZkLb2S_3jjZnX7QkwudXAbl3gXOgQRkr5-KcjYO-8SzoOgry5bqFvQmroFl6YmtFmG5SRjIB5L7gJrhgDkPG09WsFAOR49jzrAfA9UtsGVdkC1YsH42np8BUKU/s400/ponche_de_navidad+011b.jpg" alt="" id="BLOGGER_PHOTO_ID_5683587816950869666" border="0" /></a><br /><div style="text-align: center;"><a href="http://www.hungry-texan.com/2010/12/ponche-de-navidad.html">Ponche de Navidad</a><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWV9NG80DlZ_9sRdec9DyvunVzhnpGfHTdeLKYsm_NU8icANYoRXU2CYroR6g8bjrAznHlkpizb7FlzSb1jSfR9_afHNphpCTw_GVYDZ46TCDEiaRAGRF7VYv11IXpdUMJUFwN_UO4Ps/s1600/ojarascas+007b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 332px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWV9NG80DlZ_9sRdec9DyvunVzhnpGfHTdeLKYsm_NU8icANYoRXU2CYroR6g8bjrAznHlkpizb7FlzSb1jSfR9_afHNphpCTw_GVYDZ46TCDEiaRAGRF7VYv11IXpdUMJUFwN_UO4Ps/s400/ojarascas+007b.jpg" alt="" id="BLOGGER_PHOTO_ID_5683590923741013570" border="0" /></a><a href="http://www.hungry-texan.com/2010/12/ojarascas.html">Ojarascas</a><br /></div><a href="http://www.hungry-texan.com/2010/11/smoked-turkey.html">Smoked Turkey</a><br /><a href="http://www.hungry-texan.com/2010/11/quick-cranberry-sauce.html">Quick! Cranberry Sauce</a><br /><a href="http://www.hungry-texan.com/2010/12/mexican-hot-chocolate-champurrado.html">Mexican Hot Chocolate</a><br /><a href="http://www.hungry-texan.com/2010/12/mexican-hot-chocolate-champurrado.html">Champurrado</a><br /><a href="http://www.hungry-texan.com/2010/12/cinnamon-rum-pecans.html">Cinnamon Rum Pecans</a><br /><br />Enjoy the season!The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com1tag:blogger.com,1999:blog-425966450752373262.post-26181245601701452642011-12-07T09:40:00.008-06:002011-12-07T20:43:32.477-06:00Aunt Aggie De's<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVCl9-QT6IClWjnDCov7X1nZbOCfPFikyjzXXXLD1-R0GoGWuDotVCsrEAzhJ4XFg_tbbzKzdZwk4f_oRWl9cTRo1DfNURza-HvbJVZNvMqY-8a6BOO1TukEbbqHiAV-7_NHI33-ocf0/s1600/HT_pralines+005b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVCl9-QT6IClWjnDCov7X1nZbOCfPFikyjzXXXLD1-R0GoGWuDotVCsrEAzhJ4XFg_tbbzKzdZwk4f_oRWl9cTRo1DfNURza-HvbJVZNvMqY-8a6BOO1TukEbbqHiAV-7_NHI33-ocf0/s400/HT_pralines+005b.jpg" alt="" id="BLOGGER_PHOTO_ID_5683412142033552850" border="0" /></a><br />Have you heard of <a href="http://www.auntaggiede.com">Aunt Aggie De's</a>? I hadn't either until I was contacted by them last week to sample their pralines. Aunt Aggie De's is based here in Texas and will celebrate their 25th year in business in 2012. The company was started by a stay at home mom in her own home kitchen, today they sell 2 million pralines annually and have a nationwide customer base.<br /><br />Given their history I was excited to give these a try, although I have to start off by admitting that I've never really been a fan of the traditional pecan praline. Every one I had tried in the past was grainy, stale, crumbly, or just lacking flavor. Apparently I just never had a truly well made praline, like the pralines from Aunt Aggie De's. Their creamy pralines have made me a believer. Each one is packed with pecans and has just the right amount of sweetness, the texture is so deliciously smooth it melts in your mouth. Definitely a new favorite.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysOj4_U1jaqv09arGT3Ziic-2ovXTCEddEuPOBBEGi1QSHpPy071r-Opwb1-AmIUQT2KRB3MOXM6VcXkb7Ue4Fotd2vW_sBuI1jaSm_6p-nXD5-3mN9ftBC-JkqUOnHl9qKjVk1NV234/s1600/HT_pralines+008b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysOj4_U1jaqv09arGT3Ziic-2ovXTCEddEuPOBBEGi1QSHpPy071r-Opwb1-AmIUQT2KRB3MOXM6VcXkb7Ue4Fotd2vW_sBuI1jaSm_6p-nXD5-3mN9ftBC-JkqUOnHl9qKjVk1NV234/s400/HT_pralines+008b.jpg" alt="" id="BLOGGER_PHOTO_ID_5683412149309901378" border="0" /></a><br />I was also fortunate enough to sample their chewy pralines- these little treats were so delectable they rival <a href="http://www.hungry-texan.com/2010/11/chewy-pecan-pralines.html">my own recipe</a>. The taste is pure rich and chewy caramel and fresh crisp pecan.<br /><br />Drooling yet? There's more. Aunt Aggie De's also coats chewy pralines in chocolate- an idea I wish I'd thought of! I guess the only way to one up perfection is to coat it in chocolate. And as if that wasn't enough there's toffee. And pecan brittle. The perfect treats if you're craving a bit of crunch.<br /><br />One other thing I thought I'd mention, all of their candies taste so fresh, like they were made in my own kitchen. Aunt Aggie De's is definitely a company with the right idea- making top quality confections that really deliver on taste and freshness.<br /><br />Here's how to get your hands on some of these delicious pralines:<br />Visit <a href="http://www.auntaggiede.com/">www.AuntAggieDe.com</a> or if you live in Texas you can stop by their retail store located at 311 W. Sinton<br />Sinton, TX<br /><br />Order by Tuesday December 20th for guaranteed Christmas delivery.<cite></cite><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57w3EdEJ6VxR06J3U1v9Ibdx-WRjGolhLpXQtR1_Iff2PSUUNNTbvCcGhJIn6StRu3rUgK7ToNkpTCqnMcbmKZLOUhJd9srACsN6QrtFWQT_Cie8S02RUbOl8xGYZJ0umH3Xfuqja0aM/s1600/HT_pralines+001b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57w3EdEJ6VxR06J3U1v9Ibdx-WRjGolhLpXQtR1_Iff2PSUUNNTbvCcGhJIn6StRu3rUgK7ToNkpTCqnMcbmKZLOUhJd9srACsN6QrtFWQT_Cie8S02RUbOl8xGYZJ0umH3Xfuqja0aM/s400/HT_pralines+001b.jpg" alt="" id="BLOGGER_PHOTO_ID_5683412144590516338" border="0" /></a>Really who wouldn't <span style="font-style: italic;">love</span> to find this on their doorstep?<br /><br /><br /><span style="font-size:78%;">These are my honest opinions of the products sampled. I was not compensated in any way for this review. Except in candy. Which I willingly ate. and ate. and ate. Thank you.</span>The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com2tag:blogger.com,1999:blog-425966450752373262.post-20052021733818132382011-09-29T18:00:00.001-05:002011-09-29T18:04:09.461-05:00The Hungry Texan in Southern Living Magazine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3rMsq28jr8nmiNNnx_CdMtYRa0V9p37YAKIxG6XP-yjpwHKkv5u7G0S9QnGmuR7-FdQ06qeKhOkrKOorHzo5CP_m8HUw73nmI_JVOe311LyDOiJucKARe_eF2PYy9nSwU_JWHvT40IQ/s1600/pecan-pie-l.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3rMsq28jr8nmiNNnx_CdMtYRa0V9p37YAKIxG6XP-yjpwHKkv5u7G0S9QnGmuR7-FdQ06qeKhOkrKOorHzo5CP_m8HUw73nmI_JVOe311LyDOiJucKARe_eF2PYy9nSwU_JWHvT40IQ/s400/pecan-pie-l.jpg" alt="" id="BLOGGER_PHOTO_ID_5657921172521754578" border="0" /></a><br /><br />My <a href="http://www.hungry-texan.com/2010/11/utterly-deadly-southern-pecan-pie.html">Utterly Deadly Southern Pecan Pie</a> recipe has been featured in this month's <a href="http://www.southernliving.com/">Southern Living Magazine</a>! I was contacted back in August but couldn't really believe it until I saw it in print (with a full page photo!).<br /><br />Southern Living says, "This pecan pie is to die for! Forget your tried-and-true pecan pie recipe and replace it immediately with this one. You'll never look back." I'm beaming with pride.<br /><br />In case you're not a Southern Living subscriber, <a href="http://www.southernliving.com/food/holidays-occasions/16-pecan-recipes-00417000075338/">here</a> is a link to the online recipe.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com9tag:blogger.com,1999:blog-425966450752373262.post-78119835880198728712011-09-25T16:05:00.004-05:002011-09-29T18:09:37.673-05:00Best Buns I Ever Baked<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DcMxdhJ0hZ3I1VpkUlfkA1C7m4eDRXcSbru4YHaFDk0cXX_KP85sv5qlSTUa-VKZsSW89MXKRkswop-c75NVE4uhFuZyu1j8ZrEI8A8zJdHzgJpI7Y5RWu0dq9R4dgF7C6XP3F2WzB4/s1600/tosh06537r.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 314px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DcMxdhJ0hZ3I1VpkUlfkA1C7m4eDRXcSbru4YHaFDk0cXX_KP85sv5qlSTUa-VKZsSW89MXKRkswop-c75NVE4uhFuZyu1j8ZrEI8A8zJdHzgJpI7Y5RWu0dq9R4dgF7C6XP3F2WzB4/s400/tosh06537r.jpg" alt="" id="BLOGGER_PHOTO_ID_5657919141735988962" border="0" /></a><br />My twin girls are 5 weeks old already. I can't believe how fast this past month has gone and how much they've grown in just a short amount of time. Its been a big adjustment becoming a mother and caring for two babies. Some days the most I manage to get done for myself is a chance to brush my teeth and eat a quick bite. Other days are better, hopefully soon I can attempt to cook again- my kitchen misses me.<br /><br />For now I'm happy to watch them grow, be at their beck and call, and capture every moment with photographs. Speaking of, these lovely shots were taken by our very talented friend <a href="http://snbagleyportraits.com/">Sharon</a>. Thanks a million!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfkP96Tslhpta4lnqFedOiHlFhOLzYM9KfrBoIKWrngvlpLUbbFfgJaDQP5IN-tep2VVknH9DeFjtgZutpL-tGT3Htud2b8mWoVLQRURls3nos_EODT1hAFasbbI3ephIP7cikIjKkGw/s1600/tosh06468r.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 314px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfkP96Tslhpta4lnqFedOiHlFhOLzYM9KfrBoIKWrngvlpLUbbFfgJaDQP5IN-tep2VVknH9DeFjtgZutpL-tGT3Htud2b8mWoVLQRURls3nos_EODT1hAFasbbI3ephIP7cikIjKkGw/s400/tosh06468r.jpg" alt="" id="BLOGGER_PHOTO_ID_5657919146764403890" border="0" /></a>The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com1tag:blogger.com,1999:blog-425966450752373262.post-15339377627646958272011-04-24T13:00:00.003-05:002011-04-24T13:17:56.500-05:00BLT Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBv8lqyjmmEpoZ0qX32UYSJDOS2KKfLkuGCn7sDMMaXVcdZvftZp9uDkZVrE3yUegdH_iZLcb4PHZ3CYY_6kBueRMleOvC0o5_x3VUGv3tf1C72WqzFcfKp-LFkcWNQiaRWYZ4emNWXhw/s1600/blt_pasta_salad+003b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBv8lqyjmmEpoZ0qX32UYSJDOS2KKfLkuGCn7sDMMaXVcdZvftZp9uDkZVrE3yUegdH_iZLcb4PHZ3CYY_6kBueRMleOvC0o5_x3VUGv3tf1C72WqzFcfKp-LFkcWNQiaRWYZ4emNWXhw/s400/blt_pasta_salad+003b.jpg" alt="" id="BLOGGER_PHOTO_ID_5599215680983158930" border="0" /></a><br />Miss me? Let's catch up over this cool and creamy pasta salad. Spring is in full swing here and the rising temperatures have me craving cool treats, crunchy veggies, and salad. But of course I couldn't keep it light and healthy, could I? This BLT version of pasta salad is tossed with 2 pounds of bacon and dressed with ranch and a hearty sprinkling of parmesan cheese. Oh yeah and there's spinach and tomatoes in there too- just to keep the illusion alive that you just might be eating something healthy.<br /><br /><span style="font-weight: bold;">BLT Pasta Salad</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/blt-pasta-salad">(printable recipe)</a><br /><br />2 lbs. thick cut bacon<br />1 lb. bowtie pasta<br />2 pints grape tomatoes, sliced in half<br />9 oz bag baby spinach<br /><a href="http://www.hungry-texan.com/2010/09/ranch-dressing.html">ranch dressing</a><br />1/2 c parmesan cheese<br />pepper to taste<br /><br />Fry the bacon until crisp and drain on paper towels. Bring a pot of salted water to boil and add the pasta. Boil uncovered for 11 minutes, until al dente. Drain.<br />Wilt the spinach 1 of three ways:<br />-Add to the still hot pot with drained pasta, cover, toss and let stand 10 minutes (this is what I did this time around)<br />-Wilt with bacon grease<br />-Microwave on a plate in 3 batches for 2 minutes<br />Combine pasta, wilted spinach, crumbled bacon, and tomatoes. Toss with enough ranch dressing to moisten to your liking. Sprinkle on parmesan and plenty of fresh ground pepper, mix well. Chill for at least two hours before serving.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com3tag:blogger.com,1999:blog-425966450752373262.post-90796207676473774792011-03-24T18:00:00.000-05:002011-03-24T18:00:06.124-05:00Maple & MotorWow, this review has been hiding in my drafts pile since, uh December? Definitely pre-pregnancy due to the PBR I indulged in. What I wouldn't give for one of those now :)<br />Anyways, enjoy the review and be sure to check out Maple & Motor if you have a hankering for a good burger.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvcyOZ7RDKU8VQsdjcLg7XUbDqlPS6PUXbmHOqAjk82OHO9f0gB9MoWzRM1P6PGG6BMSCud-iebhz7nzwNoaKfU4qsu04d92y-7A56QOnMS0g-Ex2P1lh4AWz4BpachRW-4K6Hnsi55k/s1600/maple_motor+001b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvcyOZ7RDKU8VQsdjcLg7XUbDqlPS6PUXbmHOqAjk82OHO9f0gB9MoWzRM1P6PGG6BMSCud-iebhz7nzwNoaKfU4qsu04d92y-7A56QOnMS0g-Ex2P1lh4AWz4BpachRW-4K6Hnsi55k/s400/maple_motor+001b.jpg" alt="" id="BLOGGER_PHOTO_ID_5567069374559458370" border="0" /></a><br />I'm definitely a little late to the Maple & Motor party but I'm glad I decided to stop in for a bite nonetheless. Maple & Motor is a great little burger joint and is open for lunch or dinner. I'd been wanting to give it a try for a while, I spied the cool revamped architecture a while back and the "burgers & beer" beckoned. Finally I had my chance at a late lunch on a Friday afternoon.<br /><br />The atmosphere at Maple & Motor is fun, there's booths and tables, and what I think was a jukebox in the back. The walls pay homage to some of the other colorful restaurants in the neighborhood, and the chalkboard menu gives this place a homey feel. I ordered a straight up jalapeno cheeseburger (I chickened out and went for pickled jalapenos instead of fresh) with onion rings and a tall boy.<br /><br />The burger was really good, it had a nicely seasoned hand-formed patty with plenty of cheese and toppings. The bun, although a bit greasy, held up nicely to the burger. The onion rings were average but good. And my PBR tall boy was ice cold. I'll definitely be back for another taste.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com0tag:blogger.com,1999:blog-425966450752373262.post-52408689971153285642011-03-06T18:00:00.002-06:002011-03-06T18:00:06.449-06:00Tacos de Lengua (Cow Tongue)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NM8_BRruBPNlJ-MHaqP1grN9gHxbosOeOQP7TokWh88tu8VkfLWRDLbOVnP3qW9GDjT1d8jV9zHH8XqnPye_EZ31c36dkbG6-IHrW211Ybg2ix7Vr60_cF8MomEqA3Sv5N7F3Rflfxw/s1600/lengua_tacos+005b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NM8_BRruBPNlJ-MHaqP1grN9gHxbosOeOQP7TokWh88tu8VkfLWRDLbOVnP3qW9GDjT1d8jV9zHH8XqnPye_EZ31c36dkbG6-IHrW211Ybg2ix7Vr60_cF8MomEqA3Sv5N7F3Rflfxw/s400/lengua_tacos+005b.jpg" alt="" id="BLOGGER_PHOTO_ID_5581103198849691890" border="0" /></a><br />The first time I tried lengua I was at an East Dallas taqueria with my uncle. I must've been around ten years old. He handed me a "beef" taco and I happily devoured every last bite. It was delicious.<br />Only after the fact did he inform me that it was lengua, and that lengua is actually cow tongue. Surprisingly I was unaffected and just wanted another taco. Lengua continues to be one of my favorite taco fillings and its always the first thing I try at a new taqueria. Here's how to make it at home.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6-12K5w5Yckv3mqMD1xEBYXRof6bJs5pTczFDRMDZ0MVcH_d-tRvbj-9k3pQNOn2W2xRMUJmvWt-loP5YhqBIx2j8R4KHE3Zp2etfYfgit6UaU2lp3VBX961W4gjDKEBzKw8E6sb4i8/s1600/lengua+003b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6-12K5w5Yckv3mqMD1xEBYXRof6bJs5pTczFDRMDZ0MVcH_d-tRvbj-9k3pQNOn2W2xRMUJmvWt-loP5YhqBIx2j8R4KHE3Zp2etfYfgit6UaU2lp3VBX961W4gjDKEBzKw8E6sb4i8/s400/lengua+003b.jpg" alt="" id="BLOGGER_PHOTO_ID_5581103190072493090" border="0" /></a><br /><span style="font-weight: bold;">Tacos de Lengua (Cow Tongue)</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/tacos-de-lengua-cow-tongue">(printable recipe)</a><br /><br />1 cow tongue (about 3.5 lbs)<br />2 onions, quartered<br />1 head garlic, cloves crushed<br />6-7 bay leaves<br />1 tsp. mexican oregano<br />1 tbsp. peppercorns<br />1 tbsp. salt<br />2 tsp. comino<br />2 tomatoes, diced<br />1/2 onion, diced<br />1 serrano, minced<br />2 cloves garlic, minced<br /><br />Rinse the tongue and place in a large crockpot*. Add onions, garlic, bay leaves, oregano, peppercorns, salt, and comino. Cover with water and cook on low, about 6 hours.<br /><br />Remove the tongue from the broth and set on a cutting board to cool for a moment. While its still warm peel off the skin. (Its easiest to start peeling at the back of the tongue and tug forward) Cut away the base of the tongue where it was attached to the mouth (this part is tough).<br /><br />Slice the tongue crossways in 1/2" slices, then dice it. Sautee the tomatoes, onion, serrano, and garlic in a little oil until cooked through and fragrant. Add the cubed tongue and 1/2-1c of the cooking liquid. Season to taste with salt, pepper, comino, and chili powder. Simmer briefly to reduce the liquid.<br /><br />Serve in corn tortillas with onion, cilantro, lime and fresh salsa.<br /><br />*Alternately you can make this in a stockpot. Bring the water to a boil, add the tongue, onions, garlic, and seasonings. Reduce heat to simmer and cook about 1 hour per lb.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiJyCFVYnI8OnxyrRuxX-LMdVRQoGdGtrdkDhVM6Aqf_4845YAK7u02vFJjNw1so6g7FJBWl1PvOTLDJOnvJy642Ur5ge8VN0v-jL6x3Sk6iOLweSHHLIMVtRMoxLJ5_2tGD6Hhxbtlg/s1600/lengua_tacos+001b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiJyCFVYnI8OnxyrRuxX-LMdVRQoGdGtrdkDhVM6Aqf_4845YAK7u02vFJjNw1so6g7FJBWl1PvOTLDJOnvJy642Ur5ge8VN0v-jL6x3Sk6iOLweSHHLIMVtRMoxLJ5_2tGD6Hhxbtlg/s400/lengua_tacos+001b.jpg" alt="" id="BLOGGER_PHOTO_ID_5581103197834031890" border="0" /></a>The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com3tag:blogger.com,1999:blog-425966450752373262.post-4308953578836166802011-02-25T18:00:00.000-06:002011-02-25T18:15:04.569-06:00Update, Carrot Cake, and few birthdaysWow. Who would have thought the first few months of pregnancy would be so exhausting? Just a hint of what's to come I guess, considering I'm carrying twins (!). I haven't been slacking off entirely though. I've been cooking a little, earlier this month my little brother celebrated his 19th birthday and as is customary, I made the cake of his choice. This year he asked for carrot cake. I devised my own recipe with fresh grated carrot, chopped pineapple, walnuts and flaked coconut all topped off with my favorite cream cheese frosting. It was a real treat, and absolutely the best carrot cake I've ever had. So good that we didn't wait to take a photo (sorry!) but here's the recipe:<br /><br /><span style="font-weight: bold;">Carrot Cake</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/carrot-cake">(printable recipe)</a><br /><br />2 c sugar<br />1 1/3 c canola oil<br />3 eggs<br />1 tsp. vanilla<br />2 1/2 c flour<br />2 tsp. cinnamon<br />1/4 tsp. nutmeg<br />2 tsp. baking soda<br />1 tsp. salt<br />1 c chopped walnuts<br />1/2 c coconut<br />1/2 c chopped pineapple<br />1 lb. grated carrots<br /><br />Combine the sugar, oil, and eggs. Beat well and add vanilla. In a separate bowl sift together the flour, cinnamon, nutmeg, baking soda, and salt. Gradually add the dry mixture to the wet. Combine the walnuts, coconut, pineapple, and carrots and fold into the cake batter.<br />Evenly divide the batter between 2 9"round cake pans lined with parchment. Bake at 350 degrees, 30-40 minutes or until a toothpick inserted into the center comes back clean.<br />Cool completely before frosting.<br /><br /><span style="font-weight: bold;">Cream Cheese Frosting</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/cream-cheese-frosting">(printable recipe)</a><br /><br />16 oz. cream cheese, softened<br />1/2 c butter, softened<br />1 tsp. vanilla<br />2 1/2 c powdered sugar<br />pinch salt<br /><br />Beat the cream cheese and butter together until smooth and fluffy. Add the vanilla and salt and mix well. Gradually add the powdered sugar until thoroughly combined.<br />*for a little variety add a dash of cinnamon or a bit of maple syrup for a slightly different flavor<br /><br /><br />My mom's 50th birthday was just a week later. We planned a big party complete with live music (thanks <a href="http://www.myspace.com/saddletramp">Saddle Tramp</a>!), awesome food, and too much beer. I made a little spread with appetizers and sweets.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxWWhu5K8VAQy0DZTtthKXcG_DKL-bW0Wrrr5cu2iWJTJJHywav_GwsUSSqGbq1WHJ7HMhAP81jeHuFryzgcdLcEnmnU0NCf2y6UHsVQ8et4zua7A-I3E6YfaLlVeXQ_qxB72na8SihM/s1600/party_food.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxWWhu5K8VAQy0DZTtthKXcG_DKL-bW0Wrrr5cu2iWJTJJHywav_GwsUSSqGbq1WHJ7HMhAP81jeHuFryzgcdLcEnmnU0NCf2y6UHsVQ8et4zua7A-I3E6YfaLlVeXQ_qxB72na8SihM/s400/party_food.jpg" alt="" id="BLOGGER_PHOTO_ID_5577019430786462450" border="0" /></a><br />This really is one of my favorite ways to spend time in the kitchen- cook ALL DAY, umpteen different things and celebrate with a party that night. Feet aching, compliments, and all. Its wonderful.<br />I made goat cheese-pesto pastry swirls, roasted red pepper tapenade, herb-olive oil dip, marinated tomatoes, and spinach-artichoke dip served with lots of crusty bread. We also had two huge sandwich trays from Jimmy's, stuffed jalapenos, chicken wings and a cheese log! For the sweet treats we indulged in 2 kinds of popcorn- fudge drizzled kettle corn, and mom's favorite- homemade cracker jack. I also made lemon cake pops, pistachio truffles, meringues, and yellow cupcakes with fudge frosting.<br /><br />All the food went over really well, the band was awesome (a 6-piece in the living room? Now THAT's a party!), and a great time was had by all. I was so glad to have the occasion to cook for after the last few months of avoiding the kitchen- sometimes I just need some sort of motivation and once I get started I usually go overboard. My goal for the blog moving forward is just to post as often as I can manage, it may be weekly or every 2 weeks, but I plan to keep on cookin'! Look for a new recipe next week!The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com2tag:blogger.com,1999:blog-425966450752373262.post-19443413130292991492011-02-07T14:00:00.000-06:002011-02-07T14:00:01.481-06:00Candied Grapefruit Peel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKCXwgqR0Zkypcwr_MPD20DQ7O7tAWJNtPJhWvXTeJmlJY_lZWNXsWDXr_MSP3tGK15usW3PTzDk6XjewPmORY7CqLZlZa21Isl2tsjU3yWzA3K5fcZNm0Ep_9MeOdZjCKwBe5M29TZA/s1600/candied_grapefruit+004b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKCXwgqR0Zkypcwr_MPD20DQ7O7tAWJNtPJhWvXTeJmlJY_lZWNXsWDXr_MSP3tGK15usW3PTzDk6XjewPmORY7CqLZlZa21Isl2tsjU3yWzA3K5fcZNm0Ep_9MeOdZjCKwBe5M29TZA/s400/candied_grapefruit+004b.jpg" alt="" id="BLOGGER_PHOTO_ID_5567069737356028626" border="0" /></a><br />Have you ever had candied citrus peel? Its a bit chewy, a little tart, and a little sweet. My kind of candy really, and I adore citrus- so there's that.<br /><br />As a kid I remember my grandpa telling me about the citrus orchards in the valley. I was amazed that just a few hours drive away (Texas is a big place!) were orchards bursting with delicious grapefruits and oranges. I have yet to venture out to any Texas citrus orchards but I always enjoy their bounty each year. One of my favorites is the Rio Star grapefruit- its deliciously sweet and just a little tart, and the aroma of slicing into one is mouthwatering. This year after slicing and slurping my way through a giant, juicy Rio Star I wanted to do something more with this fruit, and before I knew it I was making Candied Grapefruit Peel. Read on for the recipe.<br /><br /><span style="font-weight: bold;">Candied Grapefruit Peel</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/candied-grapefruit-peel">(printable recipe)</a><br /><br />1 large Rio Star Grapefruit<br />2 c sugar, plus 1/2 c<br />2 c water<br /><br />Cut the ends off the grapefruit to make a flat cutting surface. Put one side down on the cutting board and proceed to cut the grapefruit in 8 wedges. Remove the fruit (eat it!) and slice the rind lengthwise into 1/2" slices. Place each slice rind side up on the cutting board, use a sharp knife to carefully cut away as much of the white as possible, this will keep the candy from being bitter. The peel should be almost transparent.<br /><br />Place the peels in boiling water for 20 minutes. Drain and combine 2 c sugar and 2 c water over low heat. Stir until sugar is dissolved. Turn up the heat and bring to a boil. Add the peels and boil for 20 minutes. Use a fork or tongs to remove each peel from the syrup and dredge in sugar, coating all sides. Place on parchment to dry, about 20-30 minutes. If you'd like dip in dark chocolate!The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com1tag:blogger.com,1999:blog-425966450752373262.post-68020607269888999162011-02-03T17:00:00.001-06:002011-02-03T17:06:25.958-06:00Home Fries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_B4KAdymUK1weXwZ8Wdv1NU1KPVlfcZUrrwbqVy3kogZ7Ocv3rFQ0BxCDTKZPd68sBMhm6hwW7kNS_Wyk3dZ2LJjVNs9CFsmpRSBYvOPu4dw_8zB4_42FlXZUcXtsIcVwgnNTPs7Rl0/s1600/more_home_fries+004b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_B4KAdymUK1weXwZ8Wdv1NU1KPVlfcZUrrwbqVy3kogZ7Ocv3rFQ0BxCDTKZPd68sBMhm6hwW7kNS_Wyk3dZ2LJjVNs9CFsmpRSBYvOPu4dw_8zB4_42FlXZUcXtsIcVwgnNTPs7Rl0/s400/more_home_fries+004b.jpg" alt="" id="BLOGGER_PHOTO_ID_5569599873528351154" border="0" /></a><br />At the Goldrush Cafe where I grew up you can special order these fries. They are thick cut by hand with the skins left on and deep fried to perfection. Home fries are the perfect accompaniment to a juicy burger or a club sandwich, and they pack a real punch when you're craving fries. It doesn't get much better than these...well unless they're crinkle cut, or waffle, or shoestring... I have a thing for french fries I guess. Make these for now, and don't forget the <a href="http://www.hungry-texan.com/2010/09/ranch-dressing.html">jalapeno ranch</a> for dipping.<br /><br /><span style="font-weight: bold;">Home Fries</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/home-fries">(printable recipe)</a><br /><br />russet potatoes<br />canola oil for frying<br />salt & pepper or french fry seasoning to taste<br /><br />Now, there's a method for making these just right (assuming you don't have a deep fryer). It's a 3-part process:<br />First microwave your potatoes for 4-5 minutes each. We found that one potato at a time for about 4 minutes was just the right amount of time to precook. You want them to be easy to slice but will still hold their shape.<br />Then as each one is ready, cut into thick fries. You can cut these however you like but I prefer the fry to be the length of the potato and about 1/2" thick. Fry batches in hot oil until golden brown and drain on paper towels.<br />Once these are done bake in a single layer at 400 degrees until crisp, about 5-10 minutes. While they are still warm season with salt & pepper or fry seasoning (recipe below) to taste.<br /><br />Serve with <a href="http://www.hungry-texan.com/2010/09/ranch-dressing.html">jalapeno ranch</a> or your favorite dipping sauce. These also go great with steak!<br /><br /><br /><span style="font-weight: bold;">French Fry Seasoning</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/fry-seasoning">(printable recipe)</a><br /><br />2 tsp. seasoned salt (like Lawry's)<br />1/2 tsp. pepper<br />1/8 tsp. cayenne<br /><br />Combine and sprinkle over hot fries.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com2tag:blogger.com,1999:blog-425966450752373262.post-12164903630111834022011-01-30T08:00:00.002-06:002011-01-30T08:00:12.020-06:00Super Bowl Party FoodIn just one week thousands of fans will descend upon our city for Super Bowl XLV-something or other. I, as you may have guessed, am not really a football fan. Its just not my thing. But I do share their enthusiasm for one thing- the food. Give me a bowl of chili, some pizza, or my mom's famous chicken wings and I might be able to sit through a play or two.<br /><br />So I thought I'd do a roundup for those of you planning your Super Bowl Sunday feast. Here are a few of my favorite munchies that would be great for game day:<br /><br /><a href="http://www.hungry-texan.com/2010/07/stuffed-jalapenos.html">Stuffed JalapeƱos</a><br /><a href="http://www.hungry-texan.com/2010/08/hanks-tomatillo-avocado-dip.html">Hank's Tomatillo-Avocado Dip</a><br /><a href="http://www.hungry-texan.com/2010/10/hungry-texans-ultimate-italian-sub.html">The Hungry Texan's Ultimate Italian Sub</a><br /><a href="http://www.hungry-texan.com/2010/11/gasp-chili-with-beans.html">Gasp! Chili with Beans</a><br /><a href="http://www.hungry-texan.com/2010/11/spiced-tortilla-chips.html">Spiced Tortilla Chips</a><br /><a href="http://www.hungry-texan.com/2010/12/queso-flameado.html">Queso Flameado</a><br /><a href="http://www.hungry-texan.com/2011/01/hanks-roast-beef-sandwiches.html">Hank's Roast Beef Sandwiches</a><br /><br />Oh, and don't forget the beverages! Only beer will do,<br /><br /><a href="http://www.hungry-texan.com/2010/09/michelada.html">Michelada</a>The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com2tag:blogger.com,1999:blog-425966450752373262.post-28827615183939085302011-01-27T21:00:00.000-06:002011-01-27T21:11:53.184-06:00Hank's Roast Beef Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkRAsDi6Qlfu7DgmOQEjwz-32o74cpuWpzyKSLkkIdjfBqbXR4gGr44mX68dVKHIbex7GbqjHYeHxUaCj1ynrKi4iqHtcJ8F5dj-hNZrEJ6mziArSG6Uo_o4ii8IDA8a3mEidnVh6yYI/s1600/hanks_roast_beef_sandwiches+011b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkRAsDi6Qlfu7DgmOQEjwz-32o74cpuWpzyKSLkkIdjfBqbXR4gGr44mX68dVKHIbex7GbqjHYeHxUaCj1ynrKi4iqHtcJ8F5dj-hNZrEJ6mziArSG6Uo_o4ii8IDA8a3mEidnVh6yYI/s400/hanks_roast_beef_sandwiches+011b.jpg" alt="" id="BLOGGER_PHOTO_ID_5567068503949209138" border="0" /></a><br />Not many are aware, but my husband Hank is actually a really good cook. Its just that he rarely has a chance to shine seeing as how I'm such a kitchen-hog. I think he's accepted that cooking is a passion of mine and politely steps aside and happily eats anything and everything I make for him. Its a win-win.<br /><br />But now and then I'm exhausted at the end of the day or just plain tired of being in the kitchen (it happens, I blame pregnancy). This month has been particularly uninspired, so I begged Hank to make one of my old favorites, these delicious Roast Beef Sandwiches.<br /><br />Hank spent a few years as head cook that the Bagel Nosh in Arlington and learned to make a mean sandwich. This one is his adaptation of a classic roast beef with provolone and horseradish spread, its delicious on its own but I insist on the au jus for dipping.<br /><br /><span style="font-weight: bold;">Hank's Roast Beef Sandwiches</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/hank-s-roast-beef-sandwiches">(printable recipe)</a><br /><br />1 lb. thinly sliced roast beef<br />1 bell pepper<br />1/2 onion<br />2 cloves garlic<br />2 tbsp. butter<br />4 sandwich rolls, hoagies, or bolillos<br />6 oz. cream cheese, room temperature<br />fresh horseradish, or horseradish spread<br />1/2 lb. provolone<br />2 c beef broth<br /><br />Thinly slice the bell pepper and onion, and saute in a bit of oil. Mince the garlic and add to the pan. Continue to cook until soft and fragrant. Remove from the pan and set aside.<br /><br />Melt the butter in the pan and add the roast beef slices, separate the slices and toss them around a bit to brown. Meanwhile lightly toast the sandwich rolls and make the spread.<br />Combine cream cheese and add horseradish to taste, we like it to have a bit of a kick but not so much that its overpowering. Add a little at a time until you get to the right flavor.<br /><br />Layer the sandwiches, spread the horseradish-cream cheese on both sides, add a slice of provolone, roast beef, and finally the bell pepper mixture. Add an additional slice of provolone over the top if you like. Put these in a warm oven to melt the cheese.<br /><br />Meanwhile add the beef broth to the pan you cooked the meat in. Scrape the bottom to remove any tasty bits. Season the broth with a bit of pepper and kitchen bouquet. Serve the warm sandwiches with a small bowl of the broth for dipping. Have napkins handy.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com2tag:blogger.com,1999:blog-425966450752373262.post-58702897736949630522011-01-24T09:00:00.000-06:002011-01-24T11:54:11.772-06:00Road trip: Amarillo / Canyon, TXSo far January has been a pretty hectic month for us. You may have noticed that I haven't been posting quite as frequently. Honestly I haven't had the energy to shop, cook, photograph, edit and write as much as I've wanted to. Over the holidays Hank and I found out that we are expecting our very first child! Needless to say I'm experiencing the exhaustion that comes with pregnancy. All I want to do when I get home is eat a <a href="http://www.hungry-texan.com/2011/01/queso-blanco-burgers.html">burger</a>, watch the tube, and lounge around- I haven't had energy to do much else.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibphVmhxMfHxCEHImATDEK4m5cg8esDn7LgWZx8avaEg8dzcnBoXzdxsT3guQPaaxp7VmfjtQPt16p3RQktq8RV98cl1cikH8PU6Wq5CHDWb5nqpgWQo8oAx3uTslr4Ux_p8onZDUCFUc/s1600/zeke+003b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibphVmhxMfHxCEHImATDEK4m5cg8esDn7LgWZx8avaEg8dzcnBoXzdxsT3guQPaaxp7VmfjtQPt16p3RQktq8RV98cl1cikH8PU6Wq5CHDWb5nqpgWQo8oAx3uTslr4Ux_p8onZDUCFUc/s400/zeke+003b.jpg" alt="" id="BLOGGER_PHOTO_ID_5563365068219480322" border="0" /></a><br />Along with all this, we've been caring for a new puppy! We drove out to Canyon, TX this past weekend to pick up little Zeke. He's been a joy so far and we're so happy to have him as part of our growing family.<br />I thought I'd recap a few of the sites in case you happen to drive through this area of the panhandle. I love a good road trip, and as usual planned every one of our meals.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNtq96G5IwEFDw7K7pcXxprUGQ6MJC9-qr6gzu5lqj8mqtAIKQJUI4Fo2F9QoXPZoUu_CWmtJjFWbv05a7C4IPpqPc0sCm6zaM4R-dzR8qPQ6GvL4KeVwSBxrlXk1TOXMMkmHwc9PCSg/s1600/amarillo+016b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNtq96G5IwEFDw7K7pcXxprUGQ6MJC9-qr6gzu5lqj8mqtAIKQJUI4Fo2F9QoXPZoUu_CWmtJjFWbv05a7C4IPpqPc0sCm6zaM4R-dzR8qPQ6GvL4KeVwSBxrlXk1TOXMMkmHwc9PCSg/s400/amarillo+016b.jpg" alt="" id="BLOGGER_PHOTO_ID_5563365049188548274" border="0" /></a><br />In true Texas fashion we stayed at the Big Texan Motel. The rooms were nicely appointed with a king bed complete with faux-suede duvet, a large western mural, and saloon doors to the closet / washroom. Across the way from the hotel is the Big Texan Steak Ranch, famous for its <a href="http://www.bigtexan.com/free72rules.html">free 72 oz steak</a>- that is if you can eat it in an hour. But not only do you have to eat the steak, you have to swallow all the sides- a baked potato, shrimp cocktail, salad, and a roll. Definitely not for the faint of heart.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41hLhyVyO_kdHeFa9THB2rh7JbWUh4mPxa6A9Kptsm_xSDHtQRXGfxughGMm3IjoJbfimAV9VM-ftQfq6LIPrnVT6Mz4kofwfB1KHMLz669oy63c-UK2G548BqWV0t605YwUhIkdRx2I/s1600/amarillo+001b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41hLhyVyO_kdHeFa9THB2rh7JbWUh4mPxa6A9Kptsm_xSDHtQRXGfxughGMm3IjoJbfimAV9VM-ftQfq6LIPrnVT6Mz4kofwfB1KHMLz669oy63c-UK2G548BqWV0t605YwUhIkdRx2I/s400/amarillo+001b.jpg" alt="" id="BLOGGER_PHOTO_ID_5563364778509157746" border="0" /></a><br />We dined at the Big Texan, and although I contemplated the challenge I knew I was no match for that much food, and I could never bring myself to waste steak. Hank and I stuck with a reasonable portion, an 8oz. top sirloin with sides. The steak was seasoned well, extremely juicy and cooked perfectly.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0YuNGO4f63QI33swPNEJUQShh7UNyAU4zVcOyE_-K-haP7B7VBWd0PSSH_u2l2v-FXRxK5xFFRaTjHMP1IMb-z8L9rjOkUyk2q4L4uH2PIspwyYcXg3K0xZMkpGcW_IFcdSPVhwDr3A/s1600/amarillo+003b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0YuNGO4f63QI33swPNEJUQShh7UNyAU4zVcOyE_-K-haP7B7VBWd0PSSH_u2l2v-FXRxK5xFFRaTjHMP1IMb-z8L9rjOkUyk2q4L4uH2PIspwyYcXg3K0xZMkpGcW_IFcdSPVhwDr3A/s400/amarillo+003b.jpg" alt="" id="BLOGGER_PHOTO_ID_5563364781559614050" border="0" /></a><br />For dinner we headed over to <a href="http://www.yelp.com/biz/coyote-bluff-cafe-amarillo-2">Coyote Bluff Cafe</a>, renowned for their burgers. After such a great lunch we weren't awfully hungry but still managed to share some delicious chili cheese fries, a hickory burger for me, and a bacon cheeseburger for Hank. Both were substantial and delicious, I just wish I was hungrier.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvAe0DnVLlnFAkDLixLkAWHrI4otvUlNo3DcszGhdktnX9zQ8PlB6tZL16SsDx_VfqvtDOBq6MiUAdrLyfT6HbWSA__QflybkzZEcvEkeyAFtVSgrVIh3H11v0Y0Y78PmRll73b22-vA/s1600/amarillo+015b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvAe0DnVLlnFAkDLixLkAWHrI4otvUlNo3DcszGhdktnX9zQ8PlB6tZL16SsDx_VfqvtDOBq6MiUAdrLyfT6HbWSA__QflybkzZEcvEkeyAFtVSgrVIh3H11v0Y0Y78PmRll73b22-vA/s400/amarillo+015b.jpg" alt="" id="BLOGGER_PHOTO_ID_5563365041611612418" border="0" /></a><br />Coyote Bluff is a great little place, we were immediately offered a beer when we walked in (Hank indulged, I of course did not), the place was packed but we only waited a few minutes before we were seated. Unfortunately we were put in a dark corner so I don't have any food photos to share but we'd definitely go back if we're ever in Amarillo.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZp09dICFSMkyvUZ4S_dwM0197La7ELYZSS8qQQgewSP4QA0ZXHGFuKD0-bAuawGO0bErfFX-SyCWfqe09e2Mv317qyQE4nNQnDCoSmGH3_-lQ8fgzJqMKuXGme1frYzJd7CHM2Xhg_zM/s1600/amarillo+013b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZp09dICFSMkyvUZ4S_dwM0197La7ELYZSS8qQQgewSP4QA0ZXHGFuKD0-bAuawGO0bErfFX-SyCWfqe09e2Mv317qyQE4nNQnDCoSmGH3_-lQ8fgzJqMKuXGme1frYzJd7CHM2Xhg_zM/s400/amarillo+013b.jpg" alt="" id="BLOGGER_PHOTO_ID_5563364781715855378" border="0" /></a><br />The next morning it was time to pickup Zeke. I had planned it so we'd have just enough time to grab a quick breakfast at <a href="http://www.yelp.com/biz/el-tejavan-amarillo">El Tejavan</a>, which was just minutes away from the hotel. Unfortunately Urbanspoon had the wrong opening time listed and we couldn't wait any longer before we had to hit the road. I can say that we could smell fresh corn tortillas from outside- I wish we could have sampled them. Instead we grabbed a bite at a small diner in Canyon, the Ranch House Cafe, before going to pickup the puppy.<br /><br />All in all it was a great trip, lots of good food and a nice little escape from the big city. I'd definitely recommend the Big Texan for the kitsch and great steaks and Coyote Bluff for a great burger and an awesome plate of fries.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com4tag:blogger.com,1999:blog-425966450752373262.post-30892069074439162672011-01-18T20:00:00.001-06:002011-01-18T20:20:59.704-06:00Queso Blanco Burgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ0_yL_8XSL-Aefo0IlkUkWqIc5OmuznVAeaRIk7FvU6_Ul_ipBe3PmJxFso2lbzwxBf9Eb9FGloMBs_ZfG556Sd34US29n4PD2xwqa3a6_0kHdpQKUwF19WQQ-3WEt3v7K74wLocuJs/s1600/queso_blanco_burgers+008b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ0_yL_8XSL-Aefo0IlkUkWqIc5OmuznVAeaRIk7FvU6_Ul_ipBe3PmJxFso2lbzwxBf9Eb9FGloMBs_ZfG556Sd34US29n4PD2xwqa3a6_0kHdpQKUwF19WQQ-3WEt3v7K74wLocuJs/s400/queso_blanco_burgers+008b.jpg" alt="" id="BLOGGER_PHOTO_ID_5555118950793140370" border="0" /></a><br />A few months back Rebekah from <a href="http://www.rebekahshouseofmunch.wordpress.com/">Rebekah's House of Munch</a> posted these amazing burgers. I could not wait to give them a try, a burger covered in queso? Yes please, and thank you.<br /><br />These Queso Blanco Burgers have a few components but come together easily. The patty is spiced up with a bit of hot sauce, cooked to perfection, then covered with homemade queso blanco and topped with pico and sliced avocado. Definitely my kind of burger.<br /><br />Now, as luck would have it my internet crapped out the day I planned to make these so I didn't follow the recipe exactly, but remembered most of it and improvised where I could, adding what I had on hand. Here's how they came together.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNkO4sXbxRrM3W4ex_X6Io8FhpXtp98kegjINz1tQ8UClgHY_EZjoJioKB8TcF2_iWTFK_DjY1bLrW6i8EMxT9hNdvdEM4gpuh-HMjipoNzUcd1z83ZxRwcxUuz_ChvuRWQ-pBHpC2w4/s1600/queso_blanco_burgers+001b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNkO4sXbxRrM3W4ex_X6Io8FhpXtp98kegjINz1tQ8UClgHY_EZjoJioKB8TcF2_iWTFK_DjY1bLrW6i8EMxT9hNdvdEM4gpuh-HMjipoNzUcd1z83ZxRwcxUuz_ChvuRWQ-pBHpC2w4/s400/queso_blanco_burgers+001b.jpg" alt="" id="BLOGGER_PHOTO_ID_5555118946293508386" border="0" /></a><br /><span style="font-weight: bold;">Queso Blanco Burgers</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/queso-blanco-burgers">(printable recipe)</a><br />adapted from <a href="http://www.rebekahshouseofmunch.wordpress.com/">Rebekah's House of Munch</a><br /><br />for the patties:<br />about 2 lbs. ground sirloin<br />1/4 lb. chorizo<br />3 tbsp. hot sauce (I like El Yucateco chile habanero)<br />2 tsp. salt<br />2 tsp. pepper<br />2 tsp. comino<br /><br />for the queso blanco:<br />3 tbsp. butter<br />1/3 c diced onion<br />1 jalapeno, diced<br />3 tbsp. flour<br />1/2 c milk<br />1 small poblano, roasted and diced<br />8-10 oz. white american cheese, shredded<br />4 oz. monterrey jack cheese, shredded<br /><br /><br />pico de gallo<br />8 hamburger buns<br />sliced avocado<br /><br />To make the hamburger patties combine the meat, hot sauce, and seasonings. Mix thoroughly and form into 8 patties. Grill outside or in a cast iron skillet on the stove. Set aside.<br /><br />For the queso blanco saute the onion and jalapeno in half the butter until soft. Add the remaining butter, and turn the heat to medium low. Add the flour and stir together to form a roux. Slowly whisk in the milk until smooth. Add the poblano and shredded cheese, stir until combined, adding more milk to thin to desired consistency if needed.<br /><br />Assemble the burgers. Place a patty on each toasted bun, top with warm queso, pico de gallo, and sliced avocado. Serve with spicy <a href="http://www.hungry-texan.com/2010/07/chichurritos.html">chichurritos</a>.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com4tag:blogger.com,1999:blog-425966450752373262.post-58195345546810723842011-01-14T06:00:00.001-06:002011-01-19T09:58:20.690-06:00New Dishes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshStGcCjiBJSU_VOR3d46m12cOqqf2zxVDPdeQ0N0a3LdUqTxl1Rx3sJtmHz1m8QaBFh_RmFGAsu9eJw8W1a_BFQv2s8oiyvlajytT2KhkEQ-ilSM5mmTUEAqKW2_9qOYYPyPLqpZNaA/s1600/dishes+004b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshStGcCjiBJSU_VOR3d46m12cOqqf2zxVDPdeQ0N0a3LdUqTxl1Rx3sJtmHz1m8QaBFh_RmFGAsu9eJw8W1a_BFQv2s8oiyvlajytT2KhkEQ-ilSM5mmTUEAqKW2_9qOYYPyPLqpZNaA/s400/dishes+004b.jpg" alt="" id="BLOGGER_PHOTO_ID_5558865936284103154" border="0" /></a><br />Those of you out there who know me are already aware of the fact that I love to go thrifting. I started shopping at thrift stores soon after I learned to drive as I prepared to move out on my own, purely for economical reasons. But then I experienced the thrill of the hunt. The excitement of finding a must have piece, like buried treasure, and for only $2.62! Amazing.<br /><br />These days I shop at thrift stores just for the chance to find something unique. Hopefully its furniture (see my husband's business, <a href="http://www.toshmahal.com/">Toshmahal</a>), something I can wear, (that 1950's beaded cashmere sweater? yes, thrifted. thanks.) or use in the kitchen somehow, like these great plates!<br /><br />I have a severe weakness for vintage china patterns. I've versed myself in a lot of the manufacturers and pattern names, and I like to think I have a keen eye, but really the stuff I'm after is pretty easy to spot. Luckily Hank shares my taste and doesn't think it odd that we have random plates and pieces. And hey, they come in handy for food photos too! I'll have to remember that... "This? Its for the blog of course! Got to keep it interesting ya know?" Ha.<br />So I hoard plates. I'm ok with that.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdg1nCKXz6Qgvoce5orTyWMEJKLRrsUesMecPQhXkhbOU37xQKqXXUSA4S5SDSJfjtGNmG1Xl7FQA-jfhANuq0GxawsOsxfX8b8G6mxGlSm2Ggtis2URhW594yKgc4AFO08mo03IUbOfE/s1600/dishes+003b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdg1nCKXz6Qgvoce5orTyWMEJKLRrsUesMecPQhXkhbOU37xQKqXXUSA4S5SDSJfjtGNmG1Xl7FQA-jfhANuq0GxawsOsxfX8b8G6mxGlSm2Ggtis2URhW594yKgc4AFO08mo03IUbOfE/s400/dishes+003b.jpg" alt="" id="BLOGGER_PHOTO_ID_5558865932237724834" border="0" /></a><br />Anyways, these are my latest acquisitions. I've lusted after the pattern on the plates for some time. The color palette, the line weight and style of the drawing- I love it! The plates are by Harmony House, which was a Sears brand in the 40's and 50's. The pattern is El Dorado. Now before you all rush off to do an ebay search, I will say that these seem to be pretty hard to find. And I will outbid you. (kidding)<br /><br />The other little gem in the photo is a sombrero dip server I found this past weekend. Isn't it darling? The top portion of the hat lifts off to reveal a bowl underneath. I can't wait to fill it with warm <a href="http://www.hungry-texan.com/2010/08/black-bean-dip.html">black bean dip</a>. It has only CA - USA on the bottom so I have no idea of its manufacturer, but would love to learn more.<br /><br />What do you collect? Do you hoard dishes like I do? Or collect old microphones, fans or other cool stuff?The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com5tag:blogger.com,1999:blog-425966450752373262.post-78303906074077948722011-01-13T19:00:00.000-06:002011-01-13T19:14:30.278-06:00Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZj49MTeCVzYZoFUCLBC67fZ8ZYID_L0PUGumfRtppTRvT_5CRNZwjLgcqSQa8REcxmIetVVVF6NhTDmrKGj8jmUEEMxotn93fSrC6ozyNiFYHCcIe3V37PCGVzmVTr9y8mqInOjartMI/s1600/potato_soup+002b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZj49MTeCVzYZoFUCLBC67fZ8ZYID_L0PUGumfRtppTRvT_5CRNZwjLgcqSQa8REcxmIetVVVF6NhTDmrKGj8jmUEEMxotn93fSrC6ozyNiFYHCcIe3V37PCGVzmVTr9y8mqInOjartMI/s400/potato_soup+002b.jpg" alt="" id="BLOGGER_PHOTO_ID_5561826150761110658" border="0" /></a><br />Its been especially cold these last few days. The wind is relentless, not to mention the snow we saw over the weekend. Times like these call for desperate measures er... I mean delicious hearty soup. This rich and creamy Potato Soup fits the bill. I can remember this soup from when I was a kid, bubbling away on the stove, my dad made it every winter. Its always been one of my favorites.<br /><br />This rich and creamy Potato Soup is slow simmered until the potatoes are tender and shredded cheese is stirred in for a boost of flavor. I love to top each serving with thinly sliced green onion, crumbled bacon, and an extra sprinkling of cheese. Serve up a bowl with a chunk of crusty bread, its comfort food at its finest.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUS21FBaq25-PB6eiy7ZD6_bblayjpnm235OFGZW4cNKv1k1VjWBOgCTaZ4G4J2uo4nITdOA36C7ypTru5d8_urTzPbC3mmoPBt8DSdF305J8lGDriUDKp2j52ZMB7VdpAE5XPcAgdNs/s1600/potato_soup+006b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUS21FBaq25-PB6eiy7ZD6_bblayjpnm235OFGZW4cNKv1k1VjWBOgCTaZ4G4J2uo4nITdOA36C7ypTru5d8_urTzPbC3mmoPBt8DSdF305J8lGDriUDKp2j52ZMB7VdpAE5XPcAgdNs/s400/potato_soup+006b.jpg" alt="" id="BLOGGER_PHOTO_ID_5561826156847218066" border="0" /></a><br /><span style="font-weight: bold;">Potato Soup</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/potato-soup">(printable recipe)</a><br /><br />3 celery stalks, sliced thin<br />1/2 yellow onion, diced<br />4 cloves garlic, minced<br />2 lbs. white new potatoes<br />1 (10.75 oz.) can condensed cream of celery soup<br />1 (10.75 oz.) can condensed cream of broccoli soup<br />1 c chicken stock<br />3 tbsp. butter<br />1/2 c sour cream<br />2 c milk<br /> oz. cheese (I use half sharp cheddar and half pepper jack), shredded<br /><br />garnish:<br />thinly sliced green onion<br />crumbled bacon<br />shredded cheese<br /><br />In a large pot cook the celery, onion, and garlic in 2-3 tbsp. of oil until they begin to soften. Peel the potatoes if you prefer, (I didn't) and dice into 3/4" chunks. Add the potatoes, soups, stock, butter, sour cream and milk. Stir well to combine and bring to a low simmer. Cover and cook for about 30 minutes, until the potatoes are cooked through and tender. My dad says to cook them till the edges are somewhat round. Add pepper and garlic salt to taste. Shred the cheese and stir into the soup, reserving some extra for garnish.<br />Serve hot garnished with green onion, fresh crumbled bacon, and shredded cheese with a piece of crusty bread.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com1tag:blogger.com,1999:blog-425966450752373262.post-19361521760210948072011-01-11T14:00:00.002-06:002011-01-11T15:08:09.291-06:00Banana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHeAn0RuU6ZJIKXOymYSUBRdndqVo2FqcvPXDZciuwvgYaggdnGkQTn_WVU9leegve7tq2kOEjx-7KaXNmyZMuDgkOqEqJtEzHeQ6A0EZpiAAO-Ft6oXfjk1HCPyUNNlu3A5443WoZ3Q/s1600/banana_bread+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHeAn0RuU6ZJIKXOymYSUBRdndqVo2FqcvPXDZciuwvgYaggdnGkQTn_WVU9leegve7tq2kOEjx-7KaXNmyZMuDgkOqEqJtEzHeQ6A0EZpiAAO-Ft6oXfjk1HCPyUNNlu3A5443WoZ3Q/s400/banana_bread+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5561001725691950770" border="0" /></a><br />Seriously? I haven't posted this banana bread yet? I could have sworn I had already but I must've got caught up in wondering whether or not anyone would really be interested. You see, I've had a go-to banana bread recipe for some time. Its good but really nothing special, just one I'd always used from Meta Given's Modern Encyclopedia of Cooking. I'm sure you have a banana bread recipe or two, maybe from Grandma or a treasured cookbook, so why would you bother trying some other recipe?<br /><br />Well I thought the same thing until I read <a href="http://www.google.com/url?sa=t&source=web&cd=2&ved=0CBgQFjAB&url=http%3A%2F%2Fwww.dallasnews.com%2Fsharedcontent%2Fdws%2Ffea%2Flifetravel%2Fstories%2FDN-nf_bananabread_0512gd.ART.State.Edition1.22dd24a.html&ei=F8YsTZuTIc2r8Abq68mICQ&usg=AFQjCNHNtBBXNBzcjTwQ3koFzCO78yLoCA&sig2=Uz_0bJ5DECusc-EdEDu7gw">this article</a> in the Dallas Morning News. My mom had saved it for me, since banana bread is her favorite, and was eager to see if I would make the recipe given. The author had been in search of the best banana bread recipe, one that would yield a tender, moist, flavorful bread bursting with banana flavor. It sounded like a noble quest to me, knowing that the recipe I had was just mediocre. So without delay I whipped up the recipe given in the article, and I'm happy to say it has been my new go-to banana bread ever since. The sour cream adds just enough acid to give it a good rise, and the loaf is full of chopped walnuts and plenty of banana flavor. Its the perfect thing to make on a lazy weekend or anytime you have several too-ripe bananas hanging around.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5YYHA-zIMD3qTmIHBw9rlqBEU8S8nz33c0xkmtbLlModRryxUo-V-PkZXzPrUzzAETEclLtjV1ApNy-OKuklBAbXCzgafF-0a9mi8fgyiNj8fZwKfzzq2Ylugsv5fttwT3BKztdrI70/s1600/banana_bread+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5YYHA-zIMD3qTmIHBw9rlqBEU8S8nz33c0xkmtbLlModRryxUo-V-PkZXzPrUzzAETEclLtjV1ApNy-OKuklBAbXCzgafF-0a9mi8fgyiNj8fZwKfzzq2Ylugsv5fttwT3BKztdrI70/s400/banana_bread+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5561001731594889026" border="0" /></a><br /><span style="font-weight: bold;">Banana Bread</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/banana-bread">(printable recipe)</a><br />from the Dallas Morning News<br /><br />2 c flour<br />1 c sugar<br />2 tsp. baking powder<br />1/2 tsp. baking soda<br />1/4 tsp. salt<br />1 1/2 c coarsely chopped walnuts<br />2 eggs<br />1 1/2 c mashed bananas (about 4 small bananas)<br />1/4 c sour cream<br />1 tsp. vanilla<br />1 stick (1/2 c) butter melted, and brought to room temp.<br /><br />In a large bowl combine the flour, sugar, powder, soda and salt. Mix well and toss in the walnuts to coat. In a separate bowl beat the eggs, add the mashed banana, sour cream, vanilla, and butter. Stir well to combine.<br />Make a well in the center of the dry ingredients. Add the wet mixture and stir well until thoroughly combined. Pour into a greased 9x5 loaf pan. Bake at 350 degrees for 40 minutes. Cover loosely with foil if it seems to be browning too quickly. Reduce heat to 325 and bake about 20 minutes until a cake tester inserted in the center comes away clean.<br /><br /><br />You'll be happy to know that this recipe adapts rather well. Don't like walnuts? Substitute chopped pecans or chocolate chips. Want a peanut butter flavored loaf? Substitute peanut butter for half of the butter called for. Either way, this banana bread will be a hit.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com5tag:blogger.com,1999:blog-425966450752373262.post-48965188180041701172011-01-08T09:00:00.000-06:002011-01-08T14:19:29.826-06:00Melissa Guerra Tienda de Cocina<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9ognp7vZTW9sELx31F1bOau_xg6ZjIViyWU8rdDoSMIblo7Lciv7J-U0ZwoZltE7ac-PNgdF-aC03Wl2biGOjWVz7bgGmbU5EqVCwwAvQEynPXrQG0f_JjmmNYo81A6zf3K7yElgYeQ/s1600/bowls+001b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9ognp7vZTW9sELx31F1bOau_xg6ZjIViyWU8rdDoSMIblo7Lciv7J-U0ZwoZltE7ac-PNgdF-aC03Wl2biGOjWVz7bgGmbU5EqVCwwAvQEynPXrQG0f_JjmmNYo81A6zf3K7yElgYeQ/s400/bowls+001b.jpg" alt="" id="BLOGGER_PHOTO_ID_5559911525567896098" border="0" /></a><br />I know most of us probably still have the after-Christmas shopping blues but it never hurts to look, right? I won't be doing any real shopping anytime soon but I thought I'd share this new to me kitchen resource.<br /><br />Melissa Guerra's Tienda de Cocina is based out of San Antonio, TX. The next time I pass through I'm going to make sure I stop by, as I'm sure the store has a much bigger and better selection than the online offerings. But don't get me wrong, there's plenty in the <a href="http://www.melissaguerra.com/">online store</a> to drool over.<br /><br />My current favorite is the line of <a href="http://www.melissaguerra.com/tabletop/dishware">Pomaireware</a> they carry, handcrafted by artisans in Chile. I hinted to Hank to get me a set of these bowls for Christmas, and he delivered! I love them, they look primitive yet modern at the same time and have a wonderful earthy quality to them. And they smell of clay- the perfect vessel for a serving of frijoles or warming caldo.<br /><br />Visit Melissa's store <a href="http://www.melissaguerra.com/">here</a>.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com1tag:blogger.com,1999:blog-425966450752373262.post-37981183309377574082011-01-05T18:30:00.000-06:002011-01-05T18:30:00.858-06:00Honey Bun Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzj7Bq_MD6UcykR8iAq7L3sOw8XrtCOG5HYAWfAvXRduMQytFjlpaZ1ilGL-GNpvwzm7fMmHa5VjHLP66TtoJRlmrVASKuWLIYQFPArYG4LACZ5RL0JMPZE6DO42NyDqHkA7SnneTs3aE/s1600/honey_bun_cake+006b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzj7Bq_MD6UcykR8iAq7L3sOw8XrtCOG5HYAWfAvXRduMQytFjlpaZ1ilGL-GNpvwzm7fMmHa5VjHLP66TtoJRlmrVASKuWLIYQFPArYG4LACZ5RL0JMPZE6DO42NyDqHkA7SnneTs3aE/s400/honey_bun_cake+006b.jpg" alt="" id="BLOGGER_PHOTO_ID_5558856480028878354" border="0" /></a><br />I do my best to keep us from eating so many pre-packaged foods- sweets and snacks in particular. Hank and I successfully resist the oh-so-tempting Little Debbie snack cake display quite often, probably 95% of the time. We're determined. Even if it means one of us drags the other away by the arm like a 5 year old.<br />Its a reality we face.<br /><br />But sometimes temptation gets the best of us. Every once in a while we'll grab a box of our favorite Little Devil indulgence- Hank likes Zebra Cakes and Oatmeal Cream Pies, while I'm a sucker for Nutty Bars and Honey Buns. And we snack to our heart's content, well almost. Most of the time we maturely ration our servings so as not to annihilate the entire box in one day.<br /><br />So imagine my elation when I stumbled upon a recipe for Honey Bun Cake on <a href="http://www.thepioneerwoman.com/tasty-kitchen/">Tasty Kitchen</a>, I had to make this. And share it. There's no way I could let such richness sit in my kitchen for nightly snacking. This Honey Bun Cake truly hits the spot and definitely delivers on the honey bun flavor we all know and love. I, of course, could not leave well enough alone and decided that layering the cake with real honey buns would only make it that much more indulgent. And I was right. And I have the tight pants to show for it.<br /><br />(My apologies to those of you starting New Year's dieting resolutions... remember <span style="font-style: italic;">everything </span>in moderation, just don't give up cake!)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvo6irl0Md3k2uWiJU-TiWfb0pT6jiwiK9LoBKeUIMqEVwXAq89QxHCEMT2JvUnC4GNq2TNJ1DsAORcJaLh9aduAqgwnIol8_blKOTTlVIyx7oZsaL9SofMgtu2J1mqNQqWTM90mOxMQ/s1600/honey_bun_cake+004b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvo6irl0Md3k2uWiJU-TiWfb0pT6jiwiK9LoBKeUIMqEVwXAq89QxHCEMT2JvUnC4GNq2TNJ1DsAORcJaLh9aduAqgwnIol8_blKOTTlVIyx7oZsaL9SofMgtu2J1mqNQqWTM90mOxMQ/s400/honey_bun_cake+004b.jpg" alt="" id="BLOGGER_PHOTO_ID_5558856477387110242" border="0" /></a><br /><span style="font-weight: bold;">Honey Bun Cake</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/honey-bun-cake">(printable recipe)</a><br />adapted from Tasty Kitchen<br /><br />for the cake<br />1 box yellow cake mix<br />4 eggs<br />1 c sour cream<br />3/4 c vegetable oil<br /><br />for layering<br />3/4 c light brown sugar<br />2 tsp. cinnamon<br />6 honey buns<br /><br />for the glaze*<br />2 c powdered sugar<br />6 tbsp. milk<br />1 tsp. vanilla<br /><br />*I made the whole batch of glaze, but it wasn't necessary and was a bit too sweet for my tastes. Next time I'll make a 1/2 batch and drizzle lightly over the top. A little goes a long way!<br /><br />Combine the cake mix, eggs, sour cream and oil. Mix well and set aside. In a small bowl combine the brown sugar and cinnamon.<br /><br />Grease a 13x9 pan, add half the cake batter. Top with half the sugar mixture and 5 honey buns. Press the honey buns into the batter a little. Add the remaining cake batter and spread evenly. Top with the remaining sugar mixture and nestle the last honey bun in the center. Bake at 325 degrees for 45-50 minutes.<br /><br />While the cake is baking make the glaze. Combine the milk and vanilla. Gradually add the powdered sugar and whisk until combined. Pour over warm cake, allow the glaze to set for a 5-10 minutes before cutting.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVwUoojCYbDpsG9Cm4g4c-rlCslUB82BKsLTsOlgNzoh29ID0ZDTxXd-tOjgleSkVnkb9Kf6Qvp-qZZhEt-WLVT2YKQVrc2KwKUQB66p5exj_s70_oowNAnzlJgspSOIn9bcAIZnBEIQ/s1600/honey_bun_cake+011b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVwUoojCYbDpsG9Cm4g4c-rlCslUB82BKsLTsOlgNzoh29ID0ZDTxXd-tOjgleSkVnkb9Kf6Qvp-qZZhEt-WLVT2YKQVrc2KwKUQB66p5exj_s70_oowNAnzlJgspSOIn9bcAIZnBEIQ/s400/honey_bun_cake+011b.jpg" alt="" id="BLOGGER_PHOTO_ID_5558856483267716834" border="0" /></a>The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com2tag:blogger.com,1999:blog-425966450752373262.post-54223693309189395072011-01-03T18:00:00.000-06:002011-01-03T20:39:21.410-06:00Pimento Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvXseq2LiDXZyJf9weOdP-Y37eLOko2qmAyBPZZJN9-WCJAX2rs1JMMBqh36pEpbTCoQktet4Sd4erAIbVZ63nT9e6dh5tgOzzCrnJ-fjM-H4wjnU-qTIrU9R_bLYAqo5WQkgtMP6syo/s1600/pimento_cheese+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvXseq2LiDXZyJf9weOdP-Y37eLOko2qmAyBPZZJN9-WCJAX2rs1JMMBqh36pEpbTCoQktet4Sd4erAIbVZ63nT9e6dh5tgOzzCrnJ-fjM-H4wjnU-qTIrU9R_bLYAqo5WQkgtMP6syo/s400/pimento_cheese+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5538369741584928802" border="0" /></a><br />I blame Hank for getting me hooked on Pimento Cheese. Had I not married into his wonderful family I might have never tried it. Hank's mom, Betty Lou, makes the finest and she was kind enough to share the recipe with me a few years ago. Here is what I make from memory, sometimes adding a little variety with hot pepper sauce, garlic salt, or worcestershire.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPtPA28l4r-ErXTkWe1Zo427LbK7FW1EzkPIffCCr9kPEPnqLCzxf9axq9U44MMF5h2MJSoG3V5MlEfUknaaMMkWYsuIHzJiFoj3Q446nMqKXsE7Sc9nxi7roUX-kveUbmBDtA9CruSg/s1600/pimento_cheese+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPtPA28l4r-ErXTkWe1Zo427LbK7FW1EzkPIffCCr9kPEPnqLCzxf9axq9U44MMF5h2MJSoG3V5MlEfUknaaMMkWYsuIHzJiFoj3Q446nMqKXsE7Sc9nxi7roUX-kveUbmBDtA9CruSg/s400/pimento_cheese+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5538369732321488562" border="0" /></a><br /><span style="font-weight: bold;">Pimento Cheese</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/pimento-cheese">(printable recipe)</a><br /><br />1/2 lb. longhorn cheddar cheese*<br />1/4 onion<br />2-3 tbsp. pimentos, drained of liquid<br />mayonnaise<br />salt & pepper to taste<br /><br />*if you can't find longhorn cheese use a sharp cheddar<br /><br />Remove the red wax and shred the cheese. Mince the onion very finely. Combine the cheese, onion, and pimentos, add enough mayonnaise to moisten the mixture and form a very thick paste. Mix well. Add salt & pepper to taste and chill until ready to serve. Tastes even better after a day in the fridge.<br /><br />Hot pepper sauce, cayenne, garlic salt, or worcestershire can be added to taste if desired.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgus4sRAcVW8BkVbaaKORDmqwigOwqc5XA3JiVBM17A-eQdsk2VpPr-7R0LrnzH32rrpB_m1E5jHcqB24DZEf7FvDiKFx7JTh3rJ0VwcWsGst92uTq2qdPmTJr2liPWCPs-d2s6VaoGLQ/s1600/pimento_cheese+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgus4sRAcVW8BkVbaaKORDmqwigOwqc5XA3JiVBM17A-eQdsk2VpPr-7R0LrnzH32rrpB_m1E5jHcqB24DZEf7FvDiKFx7JTh3rJ0VwcWsGst92uTq2qdPmTJr2liPWCPs-d2s6VaoGLQ/s400/pimento_cheese+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5538369734262128722" border="0" /></a><br />Pimento cheese is great on crackers, celery, or sandwiches. Serve to hungry, sweaty, brides on their wedding day with an ice cold negro modelo. (worked for me on my wedding day!)The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com0tag:blogger.com,1999:blog-425966450752373262.post-31903820117998058492010-12-31T09:00:00.000-06:002010-12-31T09:50:24.154-06:00Goldrush Cafe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0PvaOBWhD6Mw8b46YtO35VRNS2cH4JonpHBl5QK4th7rU6Ged2uBXqAdOB038f4FIksSZ0CPZt3PsFIWt_ZQX9_0o3tCmSuL51VH5DtifbPajsRXj_vPv_MoxBMMm7qWJXhuEXNkV2TY/s1600/grush+013b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0PvaOBWhD6Mw8b46YtO35VRNS2cH4JonpHBl5QK4th7rU6Ged2uBXqAdOB038f4FIksSZ0CPZt3PsFIWt_ZQX9_0o3tCmSuL51VH5DtifbPajsRXj_vPv_MoxBMMm7qWJXhuEXNkV2TY/s400/grush+013b.jpg" alt="" id="BLOGGER_PHOTO_ID_5556873344503803922" border="0" /></a><br />I may be a little biased considering my family owns the place, but I can still swear up and down that the Goldrush Cafe has some of the best hangover cures in town. And with all the partying you'll be doing tonight, you're gonna need one. We beat the crowd this morning to feast on three of my favorites:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4goeybTF3qmntX1s5vuFXIto07T6HAXov-LRhud4-sj35R8K-Nej6B7d9fwDQE4tdfhvFADCkZmGNog60NikPgjXpWhFps4DPik6_lCWfGC8L7BlZKup9GFSYcGl79fAx4fNiIgPYek/s1600/grush+008b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4goeybTF3qmntX1s5vuFXIto07T6HAXov-LRhud4-sj35R8K-Nej6B7d9fwDQE4tdfhvFADCkZmGNog60NikPgjXpWhFps4DPik6_lCWfGC8L7BlZKup9GFSYcGl79fAx4fNiIgPYek/s400/grush+008b.jpg" alt="" id="BLOGGER_PHOTO_ID_5556873338622421890" border="0" /></a><br /><span style="font-weight: bold;">The John Wayne</span>: this dish has been touted as THE hangover cure for, well, since before I was old enough to know what a hangover was. Its a delicious pile of breakfast: a warm flour tortilla is topped with crispy golden hashbrowns, then 2 fried eggs, the house <a href="http://www.hungry-texan.com/2010/08/salsa-roja.html">salsa roja</a> and a sprinkling of cheese. And its served with sausage, bacon, veggie sausage, or for those of us who want to go whole hog, chorizo. Order a cup of black coffee just like the Duke would, and give that hangover a kick in the arse.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdI-1rqeZxdgiPI-mp0WlF8dP_Yo7teFh3j2vk_8S4NBi0YPj5gHEafBsXCSB7JNjs3LX-pF8Ntfc3Z_SkWLfkQjlkM52C9J2Zn0P63M0c71LYmW3MRlmSIs0evkF7ktHhr5PXOaBF5eo/s1600/grush+006b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdI-1rqeZxdgiPI-mp0WlF8dP_Yo7teFh3j2vk_8S4NBi0YPj5gHEafBsXCSB7JNjs3LX-pF8Ntfc3Z_SkWLfkQjlkM52C9J2Zn0P63M0c71LYmW3MRlmSIs0evkF7ktHhr5PXOaBF5eo/s400/grush+006b.jpg" alt="" id="BLOGGER_PHOTO_ID_5556873336953467490" border="0" /></a><br /><span style="font-weight: bold;">Viva Goldrush</span>: The Viva Goldrush never receives quite the same amount of attention as the infamous John Wayne, but its a great hangover cure just as well. Its the classic steak and eggs, served a la Goldrush (topped with the house salsa), with beans and flour tortillas. Forget about the pancakes or heart healthy bowl of oats, you need steak. With beans. And eggs. For breakfast. Its the right thing to do.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztVmMq9mmp04Rd2nhjgyVLZ_GtjCmQuMnAnRN9OkMsIX200hEZDYCyX2NSKz6GFeLy_YhKTHUawgcdom02zwEeKsbLt_5C4H-7lOIXGkHhOjy3S42zVfFDfw8RTpEVT19JNiSSBZMSi0/s1600/grush+002b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztVmMq9mmp04Rd2nhjgyVLZ_GtjCmQuMnAnRN9OkMsIX200hEZDYCyX2NSKz6GFeLy_YhKTHUawgcdom02zwEeKsbLt_5C4H-7lOIXGkHhOjy3S42zVfFDfw8RTpEVT19JNiSSBZMSi0/s400/grush+002b.jpg" alt="" id="BLOGGER_PHOTO_ID_5556873335231679730" border="0" /></a><br /><span style="font-weight: bold;">Huevos Rancheros</span>: If I could have beans, chorizo, and flour tortillas every day for breakfast I would. Half the time I forget about the eggs, although they are cooked any style and topped with green salsa (delicious), I just love to make little chorizo tacos and sip coffee to my heart's content. No hangover required.<br /><br />Have a safe and happy New Year's everyone! Stop by the Goldrush once you roll out of bed tomorrow, you'll be thankful you did.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUt3Ar2TGCrYgTpcVR4PWi5GCyfcra-xMGlPX8u71CKi_b3l3VMOAA0IAB00vp3udqJaPYFcQ3Cs_SCjPgpi7tdLUKCvfTU2gxHzVwMbZlri9U1Dx30nigkOro7WzR4eX251dBYllsMM/s1600/grush+016b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUt3Ar2TGCrYgTpcVR4PWi5GCyfcra-xMGlPX8u71CKi_b3l3VMOAA0IAB00vp3udqJaPYFcQ3Cs_SCjPgpi7tdLUKCvfTU2gxHzVwMbZlri9U1Dx30nigkOro7WzR4eX251dBYllsMM/s400/grush+016b.jpg" alt="" id="BLOGGER_PHOTO_ID_5556873738352479394" border="0" /></a><br />Goldrush Cafe<br />1913 Skillman<br />Dallas, TXThe Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com2tag:blogger.com,1999:blog-425966450752373262.post-41251289901909175322010-12-30T18:00:00.000-06:002010-12-31T10:16:24.185-06:00Black Eyed Peas & Southern Skillet Cornbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFJjONWwffgK9pAtxLrkA45Yd73s-RzaaxLDCTFEbMqkc6n0toERb65fvAmkJsiRujICoc5b4nCYKXL5JbyniiwkKGwaBU3i1A3rTIens2NwIUxxuBaiaLjoVMkNWruuMw8-QFEgrixI/s1600/beps_and_cornbread+009b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFJjONWwffgK9pAtxLrkA45Yd73s-RzaaxLDCTFEbMqkc6n0toERb65fvAmkJsiRujICoc5b4nCYKXL5JbyniiwkKGwaBU3i1A3rTIens2NwIUxxuBaiaLjoVMkNWruuMw8-QFEgrixI/s400/beps_and_cornbread+009b.jpg" alt="" id="BLOGGER_PHOTO_ID_5556875815437085938" border="0" /></a><br />I almost decided to make Texas Caviar this year, but put it off. Somehow cold, slightly tangy peas don't sound as appealing as a warm bowl of black eyed peas swimming with salt pork and jalapenos. So there's that. And there's the fact that I've been dying to have some cornbread. Cornbread, as I'm sure you know, pairs wonderfully with soupy black eyed peas.<br /><br />Now I'll be honest, 75% of the time I use Jiffy. It comes in a nostalgic looking box, you add exactly 1 egg and about 1/3 c milk and, well, its ready in a Jiffy. Its delicious and exactly the flavor I remember from my childhood. And each little box of mix? Usually 39 cents at the grocery store- awesome. But every so often I get the hankerin' for good ole fashioned southern-style skillet cornbread made with bacon drippings (yum) and baked in a cast iron skillet for the perfect crunch along the bottom (double-yum). So this New Year's I thought I'd share my simple recipes for black eyed peas, for luck, and skillet cornbread, because you need this cornbread in your life.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-_xpteQUPgN3bMPbiv9JRNJZHTdYVTomyrBVxC-5oWdN-05oaHBmy9c2SP0sG-L9qJFDytHQOVAfpbDI3IHeSmJ9Pm7NFS55nhM71dskD0qfxFlAZHZTSrTheYfnl5Qb60azIeL9kSg/s1600/beps_and_cornbread+002b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-_xpteQUPgN3bMPbiv9JRNJZHTdYVTomyrBVxC-5oWdN-05oaHBmy9c2SP0sG-L9qJFDytHQOVAfpbDI3IHeSmJ9Pm7NFS55nhM71dskD0qfxFlAZHZTSrTheYfnl5Qb60azIeL9kSg/s400/beps_and_cornbread+002b.jpg" alt="" id="BLOGGER_PHOTO_ID_5556875788058583170" border="0" /></a><br /><span style="font-weight: bold;">Black Eyed Peas</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/black-eyed-peas">(printable recipe)</a><br /><br />1/2 lb. dried black eyed peas<br />6 oz. salt pork, diced<br />1/2 onion, diced<br />1 large jalapeno, sliced<br />1/2 tsp. ham base<br />salt & pepper to taste<br /><br />Sort through the peas, removing any debris. Pour water over them to cover by about 3 inches. Cover and boil 15 minutes. Drain the peas and set aside. In the same pot add the salt pork and a little oil. Fry on all sides until it gets a little color. Add the onion and jalapeno, continue cooking until the onion is translucent.<br />Add the black eyed peas and 5 cups of water or chicken stock. Simmer until tender, season to taste and serve with cornbread.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIF7W0gIAl2boUI3UwSmsPNep_AlFjZygshFSYqyhGjeFHUEangf7Cb_z6fwgi91TjliLIAhJUjXrM9Yc4zzylInjceodxtPNYvPIIWCgc8ReC1Vj9MHHqynQCByLc8FDuxcLaZwb2pzw/s1600/beps_and_cornbread+008b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIF7W0gIAl2boUI3UwSmsPNep_AlFjZygshFSYqyhGjeFHUEangf7Cb_z6fwgi91TjliLIAhJUjXrM9Yc4zzylInjceodxtPNYvPIIWCgc8ReC1Vj9MHHqynQCByLc8FDuxcLaZwb2pzw/s400/beps_and_cornbread+008b.jpg" alt="" id="BLOGGER_PHOTO_ID_5556875798460540770" border="0" /></a><br /><span style="font-weight: bold;">Southern Skillet Cornbread</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/southern-skillet-cornbread">(printable recipe)</a><br /><br />1 c yellow cornmeal<br />1/2 c flour<br />1 tsp. salt<br />1 tsp. baking powder<br />1/2 tsp. baking soda<br />1 c buttermilk<br />1 egg<br />1/4 c bacon grease<br /><br />Place a greased cast iron skillet in the oven. Set to 400 degrees to preheat. Combine the dry ingredients. In a separate bowl combine the buttermilk, egg, and bacon grease. Add wet to dry mixture, mix well. Carefully remove the preheated skillet from the oven and pour in the batter. Bake at 400 degrees until golden brown. Allow to cool slightly before removing, it will come away from the pan easier. Cut with a sharp knife and run knife along the edge to loosen.<br /><br />Pairs well with black eyed peas or <a href="http://www.hungry-texan.com/2010/12/ham-bean-soup.html">ham & bean soup</a>!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpFb-7dUtCz1iZHayAheCAW7W6tAy1YKGWNyKHA-sqOS5F7HEtWjNEGX7Cythnv6q0CS95EPLsRGSNU5vLsazle_5wLrShXHKo3zQ_N7U6S5ItMGy36cvW68MiL6o2ds2rO-yT3KOeMI/s1600/beps_and_cornbread+011b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpFb-7dUtCz1iZHayAheCAW7W6tAy1YKGWNyKHA-sqOS5F7HEtWjNEGX7Cythnv6q0CS95EPLsRGSNU5vLsazle_5wLrShXHKo3zQ_N7U6S5ItMGy36cvW68MiL6o2ds2rO-yT3KOeMI/s400/beps_and_cornbread+011b.jpg" alt="" id="BLOGGER_PHOTO_ID_5556875820589600274" border="0" /></a>The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com5tag:blogger.com,1999:blog-425966450752373262.post-19919776521155235312010-12-29T07:00:00.000-06:002010-12-29T07:00:03.577-06:00Texas Holy Sheet! Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzEh7n29oh9ZL5COHag4TK7STNLo90zPslUNijfiJrB1yRkRmBgqbOw61B-yb3T4ZODSw9hSMxKf0PDB8_0BNJS1Cd4rZIZbb_Pkhi4kQCqcqx_4-nKjipJMVdm9kDP5bfPZy_ZtP3xs/s1600/texas_sheet_cake+009b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzEh7n29oh9ZL5COHag4TK7STNLo90zPslUNijfiJrB1yRkRmBgqbOw61B-yb3T4ZODSw9hSMxKf0PDB8_0BNJS1Cd4rZIZbb_Pkhi4kQCqcqx_4-nKjipJMVdm9kDP5bfPZy_ZtP3xs/s400/texas_sheet_cake+009b.jpg" alt="" id="BLOGGER_PHOTO_ID_5555116305095557874" border="0" /></a><br />Ah, Texas Sheet Cake. Perfectly moist, chocolate-y, rich, and sweet. Its the epitome of Texas hospitality and decadence. Texas Sheet Cake is quick to make, requiring only a good mixing bowl and a spoon, and will delight host and guest alike with its ease of preparation and amazing taste. And it will have everyone who tries it saying "Holy sheet, this is good!"<br /><br />With New Year's upon us its great to have a cake like this at the ready for unexpected guests or casual get togethers. Read on for the recipe.<br /><br /><span style="font-weight: bold;">Texas Holy Sheet! Cake</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/texas-holy-sheet-cake">(printable recipe)</a><br /><br />for the cake:<br />2 c flour<br />1/2 c cocoa powder*<br />1 tsp. baking soda<br />1/2 tsp. salt<br />2 c sugar<br />2 eggs<br />2 sticks butter, melted and brought to room temp.<br />1/2 c buttermilk<br />1 tsp. vanilla<br />1/2 c water<br />1/4 c black coffee<br /><br />for the frosting:<br />6 tbsp. milk<br />1/4 c cocoa powder*<br />1 stick butter<br />3 1/2 c powdered sugar<br />1 tsp. vanilla<br />1 c chopped pecans<br /><br />*just for sheets and giggles I substituted 1 tbsp. of Hershey's special dark cocoa powder for 1 tbsp. of regular. Use whatever you have on hand, but dark chocolate and I? We have a thing.<br /><br />Sift the flour, cocoa powder, baking soda and salt together. Add the sugar and mix well.<br />In a separate bowl beat the eggs until foamy. Add the melted butter, buttermilk, water, coffee, and vanilla. Add the wet mixture to the dry and stir until smooth.<br />Pour the batter into a greased 10"x15" pan, spread evenly. The pan will be very full, place come foil underneath to catch any drips. Bake at 350 degrees for 20-25 minutes.<br /><br />While the cake is baking make the frosting. Toast the pecans and set aside.<br />Combine the milk, cocoa powder, and butter in a saucepan over low heat. Bring to a boil. Immediately remove from heat and whisk in powdered sugar and vanilla. Stir in half the pecans and pour over the warm cake. Gently spread the frosting to cover the entire cake. Sprinkle with remaining pecans.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZ7h7P1IvWYgwerM-jt-lI3FMyPJHiw_AlgTcgpuebWgaQqAs1qxf3iokCQcgFh42K4-8Bo0GnW2b7IN_uTEUMMaxrqsEcOZuWjlCWyBtYR1u4Jv_rzvngsvMlri5VWktgbmN1d4GOo8/s1600/texas_sheet_cake+008b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZ7h7P1IvWYgwerM-jt-lI3FMyPJHiw_AlgTcgpuebWgaQqAs1qxf3iokCQcgFh42K4-8Bo0GnW2b7IN_uTEUMMaxrqsEcOZuWjlCWyBtYR1u4Jv_rzvngsvMlri5VWktgbmN1d4GOo8/s400/texas_sheet_cake+008b.jpg" alt="" id="BLOGGER_PHOTO_ID_5555116303434870402" border="0" /></a><br />I know this is hard to resist.<br />But you must be patient. Allow the cake to cool for at least 30 minutes. Go do the dishes, read a book, take a walk.<br /><br />Just stop gazing across the room.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDmyllRNv0T82J-A2L2rf4Mwg0_fxpaher2Y72tEkCV5r2A8UEyFLIBMo9QwzYiBPZG2vhuGA0xZoWdEj6zO7bG8VQoDsIdu7rKRSbVjrgMFK5hefLO2hRgG6zuETI1waao0Ui5Qgjtw/s1600/texas_sheet_cake+014b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDmyllRNv0T82J-A2L2rf4Mwg0_fxpaher2Y72tEkCV5r2A8UEyFLIBMo9QwzYiBPZG2vhuGA0xZoWdEj6zO7bG8VQoDsIdu7rKRSbVjrgMFK5hefLO2hRgG6zuETI1waao0Ui5Qgjtw/s400/texas_sheet_cake+014b.jpg" alt="" id="BLOGGER_PHOTO_ID_5555116312168657634" border="0" /></a><br />Ok enough already, finally slice a heapin' helping and dig in.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FwqTd7yVwcKu1fFb_K_tFE_uLL5FaxDkQiMcJm2-erDKSPtAgvPW4CgFlSk4aBAd4hCCPht3TZsdFfNWHcDnGtUJpHBBKDbGS0vadbv5FsXby0yCOg1cJAXn7YbVAeLtcnSCPBHChgI/s1600/texas_sheet_cake+016b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FwqTd7yVwcKu1fFb_K_tFE_uLL5FaxDkQiMcJm2-erDKSPtAgvPW4CgFlSk4aBAd4hCCPht3TZsdFfNWHcDnGtUJpHBBKDbGS0vadbv5FsXby0yCOg1cJAXn7YbVAeLtcnSCPBHChgI/s400/texas_sheet_cake+016b.jpg" alt="" id="BLOGGER_PHOTO_ID_5555116313715617954" border="0" /></a><br />Here's my piece, you can have that smaller one on the plate.<br />Enjoy!The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com1tag:blogger.com,1999:blog-425966450752373262.post-80087857080501633632010-12-28T06:00:00.000-06:002010-12-28T06:00:02.368-06:00South Dallas Cafe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIyTb_MfvX5MXeNAEPjKgBg6yoT9je4HiT_qdxmS94ak1t_Skj7L1ksC2xe08lvL4HZzJ0dps1a8RMjELa__rZponWiQNdXF3YQC_TgIaHaRlaKFqnlhC46BleQQUbxdIt3-oOPryPpY/s1600/south_dallas_cafe+004b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIyTb_MfvX5MXeNAEPjKgBg6yoT9je4HiT_qdxmS94ak1t_Skj7L1ksC2xe08lvL4HZzJ0dps1a8RMjELa__rZponWiQNdXF3YQC_TgIaHaRlaKFqnlhC46BleQQUbxdIt3-oOPryPpY/s400/south_dallas_cafe+004b.jpg" alt="" id="BLOGGER_PHOTO_ID_5555119928212698274" border="0" /></a><br /><a href="http://www.southdallascafe.com/">South Dallas Cafe</a> has been on my radar for a few years since moving from East Dallas to Oak Cliff. I'd originally heard about it on the Willis Johnson show (Soul 73 radio) and soon made the trip down Hampton Rd. to 67 to give it a try.<br /><br />In all my visits South Dallas Cafe is never one to disappoint. Straight up southern soul food is featured on the daily menu, everything from smothered pork chops (a personal favorite), meatloaf, and turkey wings, to oxtails, chitterlings, catfish and even enchiladas (which I have yet to try). There's also a delicious assortment of sides, greens are in abundance every day of the week, along with macaroni and cheese, yams, and okra gumbo.<br /><br />And then there's the cornbread. Hot. Water. Cornbread.<br />Correct me if I'm wrong but they're the only place in Dallas that serves it. I don't even know what the other bread option is, I always <span style="font-style: italic;">always</span> get the cornbread. You should too.<br /><br />I feel like I'm doing the desserts an injustice, but I have yet to try them. They always beckon, but then I look down at my tray and see the several pounds of food in front of me and swear I'll try one next time. South Dallas Cafe claims the best peach cobbler in Dallas- I have no doubts to its greatness, judging by everything else I've had there.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeh_ImpE2u56vdquhhOi-OiqsST9cd4aGpUXRjaQV0hJoMP1-mSDHCD57LCO-Q2LnKlKO2nw0IjA5AYIv0S5sxciISJN8wBg4iMw2jSls3ImsVgnOrRgKfYLpmndtrEdbdzZuLh9e2PF0/s1600/south_dallas_cafe+001b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeh_ImpE2u56vdquhhOi-OiqsST9cd4aGpUXRjaQV0hJoMP1-mSDHCD57LCO-Q2LnKlKO2nw0IjA5AYIv0S5sxciISJN8wBg4iMw2jSls3ImsVgnOrRgKfYLpmndtrEdbdzZuLh9e2PF0/s400/south_dallas_cafe+001b.jpg" alt="" id="BLOGGER_PHOTO_ID_5555119930406228114" border="0" /></a><br />Our most recent visit was for late lunch on Sunday. We arrived with the church crowd which was a fun group and even enjoyed a few Christmas carols sung by members of their choir. The line was long (did I mention its cafeteria style?) but well worth the wait. The service was, as always, fast and friendly. I devoured some bbq ribs, macaroni and cheese, greens, and okra and my husband got a special <span style="font-style: italic;">fried</span> smothered pork chop with macaroni and cheese, greens, and mashed potatoes. A delicious lunch was had and suffice it to say, we didn't need to eat dinner that night... but we may have picked at our cold leftovers, they were that good.<br /><br /><span style="font-weight: bold;">South Dallas Cafe</span><br />7035 Marvin D. Love Freeway<br />Dallas, TXThe Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com0tag:blogger.com,1999:blog-425966450752373262.post-24878585987371654772010-12-27T08:00:00.001-06:002010-12-27T13:26:08.255-06:00Ham & Bean Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3qzAI7jzwbzA-WpdCUvOpBwQCKpIQp-XV6wiNgXlbDm8AvPZB2sPozCCJw53uON-ayiYjY4bWYeZG1eXkZMTbV4VNDsdRKah1eYmdxIUaVLFmMKr_ouF5qg4EY_sl8nTAe5DDd3Kee8/s1600/ham_bean_soup+005b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3qzAI7jzwbzA-WpdCUvOpBwQCKpIQp-XV6wiNgXlbDm8AvPZB2sPozCCJw53uON-ayiYjY4bWYeZG1eXkZMTbV4VNDsdRKah1eYmdxIUaVLFmMKr_ouF5qg4EY_sl8nTAe5DDd3Kee8/s400/ham_bean_soup+005b.jpg" alt="" id="BLOGGER_PHOTO_ID_5552368772297723346" border="0" /></a><br />I hope you had ham for Christmas, and I hope you have a little left and saved the bone. You'll be so glad you did.<br /><br />I love this soup, it is seriously comfort in a bowl. It's rich, creamy, and full of ham flavor. It makes an amazing Monday night supper when the temperature drops and there's nothing to do but curl up and keep warm.<br /><br />This past Thanksgiving I begged my mom to make her out out of this world apricot ham. We devoured it and I took home the prize- I mean the ham bone, along with some leftover sliced ham and lots of other odds and ends. I think we had a few plates of leftovers before I decided the ham had to go. I couldn't tolerate another ham headache*, and froze the slices that were left along with the ham bone.<br /><br /><span style="font-size:85%;">*does anyone else get these? Headaches from eating ham? My grandmother has them too apparently.</span><br /><br />A few weeks later I was craving ham again and pulled out the bone and leftover meat and set it in the fridge to thaw. The next day I whipped up this fantastic soup, its one I look forward to each winter.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMi1MgXtD55PltkMvmkFYjovGtRU8qXx8dB_LJXXq-E4pKsdq-04r7idvpEUelHiDAwLMUdsMXhqfxXjWcz8y6s6JNJXciYXXQCMu9WF4AdmBaMtbWrvQnJksxFchyphenhyphen_BoNlYZnBVccDuY/s1600/ham_bean_soup+001b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMi1MgXtD55PltkMvmkFYjovGtRU8qXx8dB_LJXXq-E4pKsdq-04r7idvpEUelHiDAwLMUdsMXhqfxXjWcz8y6s6JNJXciYXXQCMu9WF4AdmBaMtbWrvQnJksxFchyphenhyphen_BoNlYZnBVccDuY/s400/ham_bean_soup+001b.jpg" alt="" id="BLOGGER_PHOTO_ID_5552368769117977938" border="0" /></a><br /><span style="font-weight: bold;">Ham & Bean Soup</span><br /><a href="https://sites.google.com/site/hungrytexanrecipes/ham-bean-soup">(printable recipe)</a><br /><br />1 leftover ham bone, about 2 1/2 lbs<br />leftover sliced ham, cubed<br />4 stalks celery, diced<br />1 onion, diced<br />2 cloves garlic, minced<br />7 c cooked beans, I had a mix of cannellini, great northern, and butter beans<br />(1 19oz. can cannellini, 2 15oz. cans great northern, and 2 15oz. cans butter beans, drained)<br />1 29oz. can cream of celery soup<br />2 c milk<br />1 tsp. ham base*<br />pepper to taste<br /><br />*I have not been able to find this in grocery stores, my uncle kindly ordered me a huge jar from the restaurant supplier they use, its wonderful! You may try Amazon for a similar product, but they do not have the brand I was given.<br /><br />Take the ham bone and remove as much of the meat at possible, mine had a few cupfuls left clinging to the bone. Cube the ham and set aside, you will need about 4-5 cups.<br /><br />Add 2-3 tablespoons of oil to a large stock pot on a medium heat. Add the ham bone and turn a few times to brown the remaining fat on the bone. Toss in the celery, onion, and garlic and cook until soft and fragrant. Add 6 cups of water, cover with a lid and boil for 20 minutes to make a quick stock.<br /><br />Add the cubed ham, beans, soup, milk, ham base, and pepper to taste. You will likely not need any salt. Simmer over medium low heat about 30 minutes. Remove the ham bone, serve with crusty bread, crackers, or skillet cornbread.The Hungry Texanhttp://www.blogger.com/profile/09877513387912005757noreply@blogger.com3