Sunflower Brownie

IMG_1379.JPGDon’t you love reasons to get creative? What’s better is when your vision comes pretty close to what you envisioned!

One of my daughters teachers has brownies listed as her favorite dessert. She also listed sunflowers as her favorite flower.

There is a brownie recipe that I discovered (and loved) several years ago. I loved the idea of “scratch” brownies and there was a great recipe on the back of Swans Down Cake Flour Box. I cut  it off and use it all of the time. I omit the Mint extract and add extra vanilla. Holla!FullSizeRender (12).jpg

So of course this time, I poured it in a round cake pan to make the center of the flower.

Then I researched a lemon cookie recipe that “seemed” good… and it is/was once I remembered to add the sugar. (oh dear…)

Lemon cookie recipe: https://www.modernhoney.com/lemon-sugar-cookies/

I haphazardly shaped the cookies into petal shapes and instead of crystal sugar I made a lemon cream glaze to make it more vibrant for the petals. For the lemon glaze I used powdered sugar and half and half. I mixed it well and then added lemon juice and yellow food coloring gel.

It was so fun and I think it looks adorable. After a careful quality assurance (lol) of the cookie taste and texture, I wanted to post this so I could recreate and find it later.

Yum and FUN!

 

Advertisements

Chicken Tortilla Soup

soup

My wingding version that I loved.

Ingredients:

2 stalks celery

1 large onion

2 TBS butter

1 whole chicken

1 can fire roasted diced tomatoes

1 can of Rotel tomatoes with cilantro and lime

1 can of Rotel tomatoes with green chiles

1 tsp chili powder

1 tsp of cumin

1/2 Mexican oregano

Corn tortillas sliced into thin strips and fried in canola oil

shredded Monterey jack cheese

Chopped cilantro

Sliced avocado

 

Directions:

Saute 1 cup chopped celery and 1 large onion in 2 TBS of butter until soft.

Add a whole Chicken and fill with water to cover chicken. Boil 1 hour.

Remove chicken and let cool before removing meat from bones. Strain broth and return broth to pot. Add all 3 cans of tomatoes and the can of black beans. Add chili powder, cumin and Mexican oregano. Add chicken back to soup and boil 45 min.

Serve soup topped with fried corn tortilla strips, cilantro, Monterey jack cheese and sliced avocado

Texas (quinoa) tabbouleh salad

IMG_6269

 

My mother-in-law and Texas native replaces parsley in many recipes with cilantro. This to me seems very Texas like so, with inspiration from her I made a Texas version of tabbouleh — with quinoa ❤️
Cook 1 cup of quinoa. Once it cools mix in:

A cup of cherry tomatoes sliced (or more)

1 whole cucumber diced

A bunch of cilantro chopped

1 mashed and minced garlic bulb

Juice of a half lime

1/4 cup olive oil mixed in

Salt to taste.

Mix and eat with or without sliced avocado.  Drizzle more olive oil on top and more lime juice if needed. (for intensity and moisture)

(This is fast metabolism diet friendly)

Yee haw!

Texas Chowgirl’s Pomarita

marg

This year, at our annual Give Party with The Gypsy Wagon, that benefits The Rise School of Dallas, we decided to serve up some Pomegranate Margaritas as our specialty cocktail for the event. One of the shoppers asked me what my secret was, and I told her that even though it should remain a secret that I would share. ha!

So here are the secrets to make these delicious, now coined by Carley of The Gypsy Wagon, Pomaritas.

Note: Don’t skimp on the pomegranate liquor. I already tried the cheap stuff for you and you will want to pass on it… unless you think cough syrup is delicious. If you are going to skimp, you can on the tequila. A good, inexpensive, one is Sauza.

Ingredients:

Pom (pomegranate juice)

PAMA (pomegranate liquor)

Tequila (any brand but I love Sauza)

Triple sec

Margarita mix ( Central Market makes the best fresh squeezed when you can’t squeeze your own)

secret

Shake together:

1 1/4 oz margarita mix

1 oz tequila

1/2 oz PAMA

1/2 oz POM

1/4 triple sec

Shake and serve over ice with a sugar (for Claire) or salt rim. Enjoy!

Pan-a-cakes

Image

Pan-A-Cakes

My daughter used to call them Pan-A-Cakes so now I do too. This recipe is from Better Homes New Cook Book. The tricks I learned along the way are not.

I cup flour

1 cup milk

1 egg

2 tsp baking powder

1 Tbs sugar

1 tsp salt

2 Tbs vegetable oil

 

Mix it together —BUT wait— No too much.

Trick 1: Leave it LUMPY.  Really.  I learned  this one on a Food Network show.

Trick 2: Now let it sit for 15 minutes before you spoon any out on your skillet. Thank you Bobby Flay.

Trick 3: Your skillet should be medium high so you can cook the thick and fluffy cakes slowly.

Enjoy—Especially you Aunt Ilse!

 

Really Red Vegan Chili

Red Red Veg Chili
1st.
Soak dried red kidney beans overnight and them cook with salt and water for 2 hours the next day.
2nd.
Cook  red quinoa in vegetable stock (1 cup of quinoa  2 cups of veg stock)
3rd.
Saute carrots, onions and green peppers in canola oil. Add chili powder and cumin during the saute. Stir with a fun guitar shape spoon. Get one at http://the-gypsy-wagon.com

photo(13)

Then  add 2 jars crushed san marzano tomatoes ( in  glass jars from whole foods)
Add about a table spoon of chipotle’s in adobo sauce
Add a little more veg stock (1/2 cup or so)

4th
Put in the cooked quinoa and cooked red kidney beans and simmered some more.
Option: add jalapenos and cilantro as a topping

I also think it might be nice with some red pepper to balance the sweet of the carrots. (next time)

Serve with a fun guitar shaped spoon!

photo(14)

Brushetta time!

What to do with all of those home grown maters…..

Best of summer!

Ingredients:

 

2 tomatoes chopped (remove seeds if you are my sister…her recipe)

2 chopped garlic cloves

1/8 extra virgin olive oil

1/4 tsp salt

12 (or way more) basil leaves

Mix all–spread on bread!

1/2 loaf of french crusty bread toasted with olive oil and rubbed with a clove of garlic

Previous Older Entries