Grilled Jalapenos
When you're in the mood to bring on the heat, go ahead and grill up a batch of jalapenos to have ready for spicing up your other recipes. Start with two skewers, wood or metal is up to you. With the two skewers parallel to each other, push the pepper onto both skewers so there's a skewer on each end of the pepper. Continue adding one pepper at a time until the skewer is full. Spray the peppers... More...
By Jill | 0 comments | Full Recipe...Simple Peach Smoothies
With all the sweet Texas Peaches coming into season, I helped myself to a few frozen peach smoothies. THERE'S NOTHING TO IT 6 ripe peaches 1/4 to 1/2 cup orange juice or water Peel peaches and cut into 1 inch pieces. Place in a 1-quart freezer bag and freeze for at least 1 to 2 hours. Transfer frozen peach pieces to a drink blender, start with 1/4 cup of orange juice or water, blend on high until... More...
By Jill | 0 comments | Full Recipe...Cheesey Zucchini and Squash
Cheesey Zucchini and Squash goes WAY BACK for me. I started eating it as a filling with pita bread, back in the days when I lived single and poor in Fort Worth. I would eat cheesey zucchini & squash when I grew tired of egg salad sandwiches. Those two recipes kept me going. Today, I eat it as a side dish. I'll either make it spicy with green chilies or mild with thin slivers of onion. ... More...
By Jill | 1 comment | Full Recipe...Homecooked Black Eyed Peas
2 pounds fresh shelled black eyed peas 1 tablespoon oil or bacon drippings 1 1/2 teaspoon salt 1/4 teaspoon pepper enough water to cover peas in the pot Place all the ingredients in a large pot over medium high heat. Make sure you have enough water to cover the peas with 2 inches of water. After the water comes to a boil, cover with a lid, reduce heat and simmer for 2 hours. Set your timer for the... More...
By Jill | 0 comments | Full Recipe...Simple Blackberry Cobbler
I apologize that there's not a photograph for this recipe. You'll have to trust me that it makes a beautiful dessert and it's absolutely worth the time to bake it up. I served this recipe in a cooking demonstration at our Main Street Farmers' Market and the crowd went ga-ga for it. It helps to make sure the blackberries are sweet on their own without the need to add sugar. If you happen to... More...
By Jill | 3 comments | Full Recipe...Kim’s Coleslaw Salad
Instead of the traditional mayonnaise-based dressing, Kim's Coleslaw Salad uses oil & vinegar with a touch of sugar. It's zesty, fresh, crunchy and hard to stop eating. This particular recipe is a BIG HIT for potluck meals. Kim has told me that even when she has doubled the recipe for parties, hoping to bring home leftovers, she ends up bringing home an empty bowl. Beside using oil &... More...
By Jill | 11 comments | Full Recipe...Still House Barbecue Sauce
Still House Barbecue Sauce carries its heat right up front on the tongue, but it has the right amount of dark brown sugar to keep it bearable. For folks that enjoy milder barbecue sauces, cut back on the Tabasco sauce. Even using 1 teaspoon of Tabasco sauce makes a kickin' sauce. From Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes ~ Steven Raichlen STILL HOUSE BARBECUE... More...
By Jill | 1 comment | Full Recipe...Truly Simple Baked Beans
This truly SIMPLE DAILY RECIPE comes from Cousin Amanda. She made it for one of our family cookouts and it was a BIG HIT! I could have made it a whole meal with a slice of bread on the side. HERE'S ALL IT TAKES 6 Slices Bacon cooked crispy - diced 2 Cups Chopped Onion - I used 1 1/2 lg white onions 1/2 tsp salt 1/4 tsp black pepper 3 cans pinto beans - drained 2 cans ranch style beans - drained 2... More...
By Jill | 7 comments | Full Recipe...Coffee-Cardamom Brisket Rub
INCREDIBLE FLAVOR! "Oh I've never felt love like this before, opened my eyes! No, I never felt-love-like-this-befor-or-or-ore." CONFESSION: I've never GRILLED a brisket. I've never done anything with a brisket, except eat it. I don't normally get fancy with the spices, or venture into the unusual recipes. Not because I'm scared, only because I have loved ones who set my culinary boundaries. However,... More...
By Jill | 2 comments | Full Recipe...From Raw to Roasted Shelled Pumpkin Seeds
Have you ever picked something new at the grocery store that was too interesting to pass up, then after you got home, you thought, "Now how do I cook it?" Last week, I couldn't resist buying a scoop of raw pumpkin seeds from the nearest foodie mart dry bulk bin section. (I always save money in that section.) It wasn't until I was ready to mix them into a batch of Fresh N Fruity Oatmeal Bread that... More...
By Jill | 0 comments | Full Recipe...Simple Roasted Zucchini Quesadillas
You can't go wrong with this fresh and simple recipe. Roasted vegetables make an excellent filling for quesadillas whenever you need to throw together an appetizer for guests, a light lunch for yourself, or a quick recipe for a large, hungry crowd of Main Street Farmers' Market Fans. The kids down at market wanted to gobble them up. HERE'S WHAT YOU NEED 20 homemade flour tortillas or store bought 2... More...
By Jill | 0 comments | Full Recipe...Roasted Shrimp and Tabouleh Salad
Fresh, bright and super easy to bring together. This salad is delicious at room temperature and cold. HERE'S ALL IT TAKES 1 box Far East Tabouleh Wheat Salad 2 to 3 green onions 1 small cucumber 1 large tomato juice of 1 medium lemon 1 tablespoon olive oil 1 (4 ounce) package crumbled Feta cheese 15 to 20 raw shrimp, shelled & deveined olive oil salt & fresh ground pepper Prepare the tabouleh... More...
By Jill | 3 comments | Full Recipe...
