"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Friday, January 18, 2013

Cooking, Tex Mex Style.......Siesta Roast and Beans

One thing I truly love about the foods commonly found in West Texas and the Southwest region...........
are the flavors of Mexican cooking mixed with the other flavors that I love and are accustomed to in my area.
This mix of common everyday foods along with corn tortillas, cumin, chilies , and other peppers from Mexican cuisine
is what I know as TEX-MEX.
This recipe is full of wonderful Mexican flavor and is made with a common roast and red pinto beans.
                It is called "Siesta" roast and beans, because you sleep while it is cooking. When the roast is done, it is so tender and pulls apart easily.The beans are full of wonderful flavor. The roast is wonderful wrapped in a soft flour tortilla, or even better in a softened  corn tortilla that has been fried in oil for 5 seconds, topped with cheddar cheese.

Siesta Roast and Beans
1 (3-4 pound) beef chuck roast
2 cups pinto beans, uncooked
1 (7-ounce) can chopped green chilies
2 tbs. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1 clove garlic, minced
salt to taste
Just before you are ready for bedtime, place the roast into a crock pot.
In a small bowl, combine green chilies, chili powder, oregano, cumin, garlic, and salt.
Spread mixture on top of surface of roast. Add the 2 cups of uncooked pinto beans.
Add enough water to cover entire contents. Place lid on crock pot and cook on low for 12 hours. 
When beans and roast are done. Lift roast out of beans, place onto plate, and with 2 forks, shred the roast. Spoon the roast, along with cheese or other toppings, into hot tortilla and enjoy with beans.
You can also make Flautas with the corn tortillas and roast.
Flautas are just like tacos, but rolled up. Fry corn tortillas in one inch of oil for 5 seconds on each side. to soften the tortilla. Drain on paper towel. Place meat on one side of tortilla, sprinkle with onion, cheese, or leave plain. Roll up jellyroll fashion and place seam side down. Fry once more in oil for 1-2 minutes until crisp.
This dinner is delicious with a side of guacamole and Spanish rice. For a wonderful Spanish rice recipe of mine, click onto this link.
Spanish Rice

Monday, January 7, 2013

Cream Cheese Banana Nut Bread with Orange Pecan Topping

 I love using bananas for baking, don't you? I also love banana nut bread.........the way it makes the fills the whole house with a wonderful aroma while baking, as well as the wonderful way it tastes. This is a recipe I have used for years.............without the topping. It comes out so moist and delicious. This time I decided to make it with the orange pecan topping and was delighted with the flavor combination. 
So if you have some ripe bananas waiting to be used, give this a try.......you will be so glad you did!
Cream Cheese Banana Nut Bread with Orange Pecan Topping
3/4 cups butter, softened
1 (8 ounce) package cream cheese softened
2 cups sugar
2 large eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large ripe bananas, peeled and mashed
1 cup chopped pecans
1/2 tsp. vanilla extract
1 cup coarsely chopped, toasted pecans
1 cup powdered sugar
3 tbs. fresh orange juice
1 tsp. grated orange peel
Bread mixture:
Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended. 
Combine flour, baking powder, baking soda, and salt, gradually to butter mixture at low speed until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured loaf pans. 
Spread toasted pecans on top of batter. Do Not Use powdered sugar or orange juice yet.
Bake at 350.F for 1 hour or until wooden pick inserted in the middle comes out clean. Cool bread in pans for 10 minutes. Remove from pan to wire racks. 
Stir together powdered sugar, orange juice, and orange peel until blended. Drizzle evenly over the loaves and cool 30 minutes. Enjoy!