Friday, December 9, 2011

Seasons Eatings

Christmas 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!)

Try these.

Here are some of my other holiday favorites:

Smoked Turkey
Quick! Cranberry Sauce
Mexican Hot Chocolate
Cinnamon Rum Pecans

Enjoy the season!

Wednesday, December 7, 2011

Aunt Aggie De's

Have you heard of Aunt Aggie De's? 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.

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.

I was also fortunate enough to sample their chewy pralines- these little treats were so delectable they rival my own recipe. The taste is pure rich and chewy caramel and fresh crisp pecan.

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.

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.

Here's how to get your hands on some of these delicious pralines:
Visit or if you live in Texas you can stop by their retail store located at 311 W. Sinton
Sinton, TX

Order by Tuesday December 20th for guaranteed Christmas delivery.

Really who wouldn't love to find this on their doorstep?

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.

Thursday, September 29, 2011

The Hungry Texan in Southern Living Magazine

My Utterly Deadly Southern Pecan Pie recipe has been featured in this month's Southern Living Magazine! I was contacted back in August but couldn't really believe it until I saw it in print (with a full page photo!).

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.

In case you're not a Southern Living subscriber, here is a link to the online recipe.

Sunday, September 25, 2011

Best Buns I Ever Baked

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.

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 Sharon. Thanks a million!

Sunday, April 24, 2011

BLT Pasta Salad

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.

BLT Pasta Salad
(printable recipe)

2 lbs. thick cut bacon
1 lb. bowtie pasta
2 pints grape tomatoes, sliced in half
9 oz bag baby spinach
ranch dressing
1/2 c parmesan cheese
pepper to taste

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.
Wilt the spinach 1 of three ways:
-Add to the still hot pot with drained pasta, cover, toss and let stand 10 minutes (this is what I did this time around)
-Wilt with bacon grease
-Microwave on a plate in 3 batches for 2 minutes
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.

Thursday, March 24, 2011

Maple & Motor

Wow, 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 :)
Anyways, enjoy the review and be sure to check out Maple & Motor if you have a hankering for a good burger.

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.

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.

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.

Sunday, March 6, 2011

Tacos de Lengua (Cow Tongue)

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.
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.

Tacos de Lengua (Cow Tongue)
(printable recipe)

1 cow tongue (about 3.5 lbs)
2 onions, quartered
1 head garlic, cloves crushed
6-7 bay leaves
1 tsp. mexican oregano
1 tbsp. peppercorns
1 tbsp. salt
2 tsp. comino
2 tomatoes, diced
1/2 onion, diced
1 serrano, minced
2 cloves garlic, minced

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.

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).

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.

Serve in corn tortillas with onion, cilantro, lime and fresh salsa.

*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.