When I saw the recipe for jalapeño cheddar scones on Ree Drummond‘s website I knew I’d be making them eventually, but not immediately. That’s only because I had a fresh batch of caramelized onions and a nice hunk of cave aged gruyère cheese in the refrigerator. Continue reading
As I mentioned last week, at this point in my life I’m sure that I’ve eaten well over a thousand pigs-in-a-blanket. The only problem is that for many years I thought I was eating kolaches. That’s what all of the donut shops in Houston, TX call them. So imagine my surprise when I found myself in the small town of Halletsville, TX.
I was part of a crew restoring the historic Lavaca County Courthouse, and there was a little place down the street I’d heard was famous for their kolaches. When I walked through the door of the Kountry Bakery I was shocked to find that what I knew as kolaches were nothing of the sort. Continue reading
Pigs-in-a-blanket are great when you need a portable breakfast. They’re even better when you make them yourself because you can control the ingredients.
In some parts of Texas pigs-in-a-blanket are known as kolaches. More on those another day, this post is all about soft, buttery buns with savory fillings. I’ve had them stuffed with boudin, bacon and eggs, ham and cheese, plain sausage, sausage and cheese, and sausage, jalapeno and cheese (my favorite). Continue reading
One of the things that has been a great help to our health is not consuming the chips, crackers, microwave popcorn; junk food, to sum it all up. We occasionally make our own homemade potato chips ( oven baked), we make popcorn the old fashioned way In a large Dutch oven with coconut oil and we make our own crackers. Yes! Our own crackers. This recipe make a large Continue reading
This tasty, crusty italian bread is easy to make and is soft and pillowy on the inside. The basic recipe is from King Arthur Flour, and that recipe is based on the bread recipe that launched the “no knead” craze that Sullivan Street Bakery’s Jim Lahey famously shared with Mark Bittman several years ago. Continue reading
I used to eat my share of processed foods at home and while dining out. Then I got diagnosed with an auto immune illness, and after a lot of medication, research and trial and error I discovered that what I was eating had a lot to do with how I felt. Changing my diet had THE biggest effect on my health. Now we make everything from scratch and I feel so much better for it. As a result I rarely have to take strong RX such as immune suppressants.
For my first year of eating clean I focused on fresh fruit and vegetables and a little lean protein. Then I began to relax a little on the diet front once in a while and started to occasionally make these fabulous flour tortillas. When I say that they are so, so much better than the store bought it’s really an understatement. How four ingredients can produce something so wonderful and unlike the store bought makes me wish I’d discovered them years ago.
Obviously you can fill these with your favorite filling, however, someone told us that her grandmother made these and right off the griddle they would butter them and sprinkle cinnamon and sugar on them. I made this batch and tried her idea. Wow! Let’s just say your