MY TWIST ON THIS

Pace-Setting Enchilada Casserole

2025-01-11T12:38:00.000-06:00

This recipe was adapted from one that I clipped from the Houston Chronicle more than ten years ago. It is simply scrumptious and will definitely be a family favorite.

Ingredients:

1 1/2 lbs. lean ground beef (or ground turkey)
1 small onion, finely chopped
1 garlic clove, diced
1 1/2 cups Picante sauce
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 8-oz. can tomato sauce
2 medium tomatoes, seeded and chopped
1 large red bell pepper, finely chopped
1 tablespoon lime juice
1-1/2 tsp. salt
12 corn tortillas
1 cup dairy sour cream
3/4 cup (3 oz.) shredded Monterey Jack cheese
3/4 cup (3 oz.) shredded cheddar or additional Monterey Jack
shredded lettuce
1/2 cup sliced black olives

Directions:

Brown meat with onion and garlic; drain
Add Picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice, and salt
Simmer uncovered for 15 minutes, stirring occasionally
Arrange 6 tortillas on the bottom and up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary
Top with half the meat mixture
Arrange remaining tortillas overlapping as necessary
Spread with sour cream evenly over tortillas
Top with remaining meat mixture
Bake at 350 degrees for about 30 minutes or until hot and bubbly
Remove from oven; sprinkle with cheese
Let stand for 10 min; cut into squares to serve
Garnish with lettuce, if desired, and olives
Serve with additional Picante sauce

Twist: Ground Turkey as opposed to ground beef, black olives, omitted tomato sauce,
poblano peppers instead of red bell pepper

Turkey Necks

2024-03-16T17:03:00.001-05:00

My sister shared the benefits of using turkey necks in cooking. Last week, when I went to the grocery store, I decided to buy a few to try them out. I bought two packages, with four each. Later I realized that I had made a mistake. The ideal cut length is about two inches or so. I was looking for something about the size of an oxtail, however, I settled for the first package that I saw at the grocery store where I was shopping. The picture below is my first try, with the turkey necks being too long and stringy, however, they were still good. For great results, get the right cut!

Believe it or not, they remind me of oxtails. The good news is they don’t have the fat that you get with oxtails. I know there are some dire heart oxtail fans out there, and may find it hard to believe that the taste and flavor are similar. They are flavorful and affordable.

I made the choice to prepare them in my clay pot. You've probably heard me mention how much I enjoy how moist and tender my food comes out when cooked in my clay pot.

First I seasoned them and sprinkled them with a little AP flour. Next, I added peppers (red, poblano, and jalapeno) onions, garlic, seasonings, and a couple of bay leaves.

Finally, I added 1 cup of chicken broth and placed it in the oven for about 2 to 2 1/2 hours.

After the turkey necks had cooked for a couple of hours, I added gold potatoes. The end result was outstanding!

My sister's suggestion of cooking turkey necks was definitely a wise one as they are both flavorful and affordable. However, as I mentioned, it's important to get the right cut, which is around two inches in length, as it is less stringy and provides better results.

Her tip was a game-changer!

Ingredients:

2 packs of turkey necks (about 4-6 per package)
Salt and pepper, garlic powder, lemon pepper, smoked paprika to taste
1/2 yellow onion, chopped
1/4 cup each, red bell peppers, poblano peppers
1/2 jalapeno pepper (seeded)
2 bay leaves
3 tablespoons AP flour
1 cup chicken broth

Directions:

Place the baker in a cold oven, then set the oven to 350 F.
Cook for about 2 hours.
Add gold potatoes and cook for approximately 30 additional minutes or until the potatoes are tender.
Enjoy

Twist: Turkey necks, as opposed to oxtails

Basic Preparations - Dry Ingredients

2023-12-31T14:01:00.000-06:00

To Measure Dry Ingredients

While I was relaxing by reading through a couple of my cookbooks, I decided to share some of the cooking basics skills that I've learnt and utilized over the years.

Basically, "to accurately measure dry ingredients, use the cup that holds the exact amount called for in the recipe." "Lightly spoon the dryer ingredients into the cup, then level the top with a flat edge or knife." Susan Carlisle Payne compiled and edited The Southern Living Cookbook.

This particular cookbook includes a substantial number of recipes and techniques.

This wonderful cookbook may be purchased from the link below:

2023-12-31T00:00:00.001-06:00

Have a Safe and Happy New Year In 2024!

HOUSTON CLUB BISCUITS

2023-08-18T15:36:00.004-05:00

These old-fashioned biscuits are a very popular item on the menu of Houston's members-only club, the HOUSTON CLUB.

Ingredients:

1 c. cake flour
3 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
1/4 c. solid all vegetable shortening
3/4 c. cold milk

Directions:

Preheat oven to 450 degrees.
Mix all-purpose and cake flour, baking powder, sugar, and salt; you don't have to sift.
Cut in shortening until the size of peas, add milk, and mix well; the dough will be soft.
Flour a board lightly and roll out the biscuits 1/2 inch thick.
Cut into biscuits and place on greased cookie sheet barely touching.
Bake at 450 degrees for about 10 minutes or until risen and golden brown.

Makes 12 to 16 large biscuits.

Sweet Potato Pie

2022-11-26T20:58:00.001-06:00

The Best Sweet Potato Pie

During the holidays, many of us enjoy traditional desserts. One of my family's favorite desserts is sweet potato pie. For over ten years, I've been making the same recipe. It's delicious and incredibly easy to make. Because I am a traditional cook, I prefer to make pie crust. Store-bought pie crusts, on the other hand, have come a long way, according to various sources. One of the reasons I think my sweet potato pie is so delicious is that I bake the potatoes as opposed to using boiled or canned sweet potatoes.

Whatever crust you use, this recipe will not disappoint. It could end up in one of your favorite recipe collection.

Ingredients:

4 cups baked sweet potatoes
1 1/2 cups sugar
1 teaspoon vanilla extra
1/2 teaspoon salt
1 cup evaporated milk
1 stick of unsalted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs

Directions:

Preheat oven to 450 degrees F.
Mix all ingredients in a bowl with an electric mixer until well blended.
Pour the mixture into an unbaked pie shell.
Bake at 450 degrees F. for 15 minutes, then decrease the temperature to 350 degrees F. and bake for 35 additional minutes.

Twist: Bake the potatoes and use evaporated milk

Baked Sweet Potato

2022-10-25T18:00:00.002-05:00

So delicious, so healthy; a baked sweet potato!

In the past, right before the Thanksgiving and Christmas holidays, sweet potatoes generally go on sale. With food prices at an all-time high, don't miss out on them during upcoming specials.

It has been my practice to bake and freeze some so that we can enjoy some sweet potato pies after the holidays. You may also consider freezing the pie filling if you prefer.

Want a quick, easy and nutritional lunch; try a baked sweet potato with a teaspoon of clarified butter Ghee.

When I’m busy cooking and preparing my meals, I often contemplate what I would like to have for lunch. One day, in particular, I baked some sweet potatoes for a Louisiana Yam Cake and a sweet potato pie. Need I say more! A baked sweet potato is perfect for lunch.

Don't forget that sweet potatoes are loaded with nutritional values.

Salmon Patties

2022-10-12T21:00:00.002-05:00

Ever wish that you had more time to spend in the kitchen? Well just in case you don't, try preparing delicious salmon patties for dinner in just 30 minutes.

They are easy to prepare and your family and friends will appreciate the extra time left for talking about this tasty meal. Try this recipe:

Ingredients:

2 (14.75 oz.) cans of pink salmon, drained; reserve 4 tablespoons of the liquid
1 small onion, chopped
1/2 small bell pepper, chopped
2 eggs
1 cup of crushed crackers
1 /2 teaspoon dried dill weed
2 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 cup cornmeal
4 tablespoons all-purpose flour

Directions:

Combine all the ingredients in a medium bowl except the last two.
Shape salmon mixture into 1" thick patties.
Mix together cornmeal and flour.
Coat patties with cornmeal mixture.
Pan fry in about an inch of Canola oil until brown on both sides.

Twist: Sauté onions and bell peppers until tender, add to salmon mixture

Sakowitz Shrimp Salad

2022-08-23T20:10:00.002-05:00

This recipe is one that I clipped from the Houston Post back in the 80s. It was very popular and is still an all-time favorite.

Ingredients:

1 1/2 pounds of cooked shrimp
3/4 cup chopped celery
1 cup mayonnaise
Juice of 1/2 lemon
Salt to taste

Remoulade Sauce

1 hard cooked egg
2 shallots, finely chopped
4 cloves garlic, finely chopped
1/4 cup fresh cooked spinach, finely chopped and well drained
2 cups mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon creole mustard
1 tablespoon fresh lemon juice
1 1/3 ounces anchovy paste
Dash of liquid hot pepper sauce

Directions:

In a large bowl, all ingredients well
Stir in remoulade sauce
Toss well, serve shrimp of iceberg lettuce

My Air Fryer

2022-07-27T18:46:00.006-05:00

I received a very lovely Air Fryer from one of my sons for my birthday several months ago. It is stainless steel and matches the other appliances in my kitchen. However, I'm an old fashion cook, and to be honest, I've been a little afraid to use it. I'm ashamed that I received it in February, and have only used it twice.

Earlier this week, I roasted some golden potatoes in the oven. I had too many to put in the pan that I used to put in the oven, so I decided to put the remainder in my air fryer.

The results were great. They were crispy and tasty. I actually, liked them better than the ones that I cooked in the oven. There was very little clean-up. I was impressed. The moral of this post is don't be afraid to try new appliances, particularly if it's a healthier way to cook. The new method and the new appliance may just surprise you.

I didn't record a recipe but this is what I did:

Cut the potatoes into wedges
Sprayed them with a little olive oil
Sprinkled them with Italian seasonings, ground garlic powder, onion powder, paprika, and pink salt

I don't recall the temperature or time setting that I used.

I welcome you to share some of your air fryer recipes with us.

Tomato Basil Soup

2022-06-26T17:14:00.004-05:00

There’s nothing like Tomato Basil Soup. I wasn’t sure how the soup would come out since I didn’t use fresh tomatoes, but it was fantastic. I’m convinced I can enjoy one of my favorite soups any time of the year.

Ingredients:

2 tablespoons olive oil, (I used roasted garlic olive oil)
2 tablespoons butter
1 onion, chopped
2 ribs celery, finely chopped
3 garlic cloves, minced
1 28-oz can of whole plum tomatoes
1 6-oz. can tomato paste, basil, garlic & oregano
1 1/2 (14 oz.) cans of chicken broth
1/2 cup sherry cooking wine
2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
Salt to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 cup heavy cream

Directions:

Heat olive oil and butter in a large saucepan; add onions and celery, and cook to translucent
Add garlic, cook for about a minute
Add remaining ingredients, except cream
Cook over medium-low heat for about 30 minutes
Remove from heat, add cream
Carefully pour or ladle soup into a blender
Blend for about 1/2 minute
Serve

Twist: Sherry, tomato paste with basil, garlic & oregano

Tuna Lollipops

2022-05-20T13:00:00.000-05:00

Psst. . . . Before you stop grilling outdoors, try these tuna lollipops!

This is a delightful appetizer that I shared in 2011. In case you missed it, I'm re-posting my recipe. Once that you give it a try, let me know how it came out. It was very easy and a lot of fun.

As always, please share your twist.

Ingredients:

12 Bamboo skewers that have been soaked in water
2 - 6 oz. Yellowfin tuna steaks (cut into cubes)
1/4 cup peanut oil
1/2 cup toasted sesame ginger seasoning
1/2 teaspoon lemon pepper
Salt to taste
Toasted sesame seeds with ginger
Raspberry Wasabi Dipping Mustard

Directions:

Preheat grill to medium heat
Cut tuna into cubes
Coat tuna with peanut oil
Sprinkle with lemon pepper and salt
Insert skewers
Press sesame seeds on all sides of the tuna
Coat grill with oil
Grill on medium-high heat for about 1 minute on each side

Serve with dipping sauce

Twist: Toasted sesame seeds with ginger & Raspberry Wasabi Dipping Mustard

Houston ISD Baking Powder Biscuits

2022-04-20T22:45:00.002-05:00

Many years ago, when I worked for Houston Independent School District (HISD), I enjoyed the biscuits that they served in the cafeteria lunch line. I don't eat a lot of bread and rarely biscuits, but so many of the teachers and employees were bragging about them until one day I decided to give them a try.

Without a doubt, they were very scrumptious, light, and fluffy. Those biscuits were so good that I asked the cafeteria staff if they would give me their recipe. Not only did they give me the recipe for the baking powder biscuits, but they also gave me the recipe for the buttermilk biscuits as well. Today, a good recipe is a restaurant’s well-guarded secret. But, back in the day, some restaurants and other establishments would readily share their recipes. I have a couple more that I personally obtained from local Houston restaurants that I will share in future posts.

I would love for you to share your favorite biscuit recipe.

Ingredients:

2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening
3/4 cup milk

Directions:

Sift dry ingredients together and cut in shortening
Add milk to make a soft dough
Place on a floured board
Fold the dough about 4 times before rolling it out
Roll out 1/2 " thick and cut with a floured biscuit cutter
Place on greased cooking sheet and bake in a very hot oven (450 degrees) for about 12 minutes. Makes 14 2-inch biscuits

Twist: No twist, just as it was written by one of the cafeteria staff

My KitchenAid

2022-04-08T16:09:00.002-05:00

I have really enjoyed my KitchenAid over the years. I purchased it over 20 years ago. It's a workhorse, a powerhouse, a companion, and definitely an asset that I could not be without in my kitchen.

Back in the day, I tried my hand at making a couple of wedding cakes. I still have a couple of pictures. I actually believed, and still do, that everything that I bake should be from scratch and fresh. The wedding cakes looked good, and had a very good flavor, but were a little dry. I didn't know anything about simple syrup, freezing, and other techniques that would not have made the process so tedious. The cakes made it to their destinations without incident.

One of my sister's favorite sayings is "knowledge is power." I totally agree. I made some tea cakes today and doubled my recipe. My KitchenAid, as it has done, year after year, and time and time again came through with flying colors.

Noodle Kitchen Hack For Knives

2022-03-28T20:31:00.002-05:00

Are your knives dull and in need of professional service? I purchased some knives several years ago with a lifetime warranty. I had not taken the time to use the service until last week. The instructions that were given by the manufacturer suggested wrapping the blade in material from an empty cereal box, which I did not have. I did of course have a couple of noodles in my garage and decided that they would be useful.

Just as I thought, the noodle worked perfectly for securing the blade. I've included a video so that you can see how quick and simple the process was.

Noodle Kitchen Hack

Tartar Sauce

2022-03-22T17:13:00.009-05:00

You don't need to purchase Tartar Sauce from the grocery store. With this recipe, you'll find that it's quite easy to make your own. There are just a few ingredients needed. One of the ingredients that I used is "Slap Ya Mama," the Original Blend of seasonings, with a white pepper blend for those who want a better kick outside of ordinary black pepper, it is an all-natural Low Sodium Blend! Give it a try, and let me know what you think.

Ingredients:

⅓ cup Mayonnaise
3 tablespoons pickles (Bread and Butter Pickles)
1 tablespoon chopped onions
¼ teaspoon dried dill
¼ teaspoon Slap Ya Mama
½ teaspoons fresh lemon juice

Directions:

Chop onions and pickles
Add remaining ingredients
Mix well
Serve

Twist: Slap Ya Mama, (medium) & Bread and Butter Pickles

Chicken & Sausage Gumbo

2022-03-15T21:55:00.001-05:00

Make a dry roux

Ingredients for roux:

Add 2 cups A/P flour to a cast-iron skillet

Cook over medium-low heat

Stirring constantly until it turns brown

(about 45 minutes to an hour)

Ingredients:

6 - 8 chicken thighs (more if you’re making a larger quantity)
16 oz. water
32 oz. chicken broth
2-12 oz. pkg. sausages (Andouille) or smoked
3 ribs celery
1 medium onion, chopped
1/2 medium poblano pepper, chopped
1/2 medium red bell, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon red pepper flakes
Boil-in-Bag (Zatarain's or Louisiana), optional
salt, and pepper to taste
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons lemon pepper
2 bay leaves
1 tablespoon gumbo file

Directions:

Heat olive in a large pot or Dutch oven over medium-high heat
Add vegetables
Sauté for about ten minutes, until translucent
Season prepared (washed and dried) chicken with salt and pepper, to taste
Coat chicken with roux, add to pot with the vegetables, moving veggies to the side so that the chicken is touching the bottom of the pot. Cook chicken for about 2 minutes per side.
Add about ⅓ cup of the roux over the chicken and vegetables, stir to mix well (more roux may be needed to thicken broth)
Add the other ingredients, broth, and water (except the gumbo file)
Add Boil-in-Bag, if desired
Cook over medium-low heat for about 30 minutes
Add sausage, cook for another 10 minutes
Add frozen okra and gumbo file, allow to cook for until okra is tender

Twist: Coating the chicken with the roux

Mustard Up Catfish

2022-03-09T12:21:00.007-06:00

Over ten years ago my brother-in-law told me to try coating my fish with mustard; needless to say, it was a big hit. I've been using this method ever since. Even if you don't fry your fish, you may coat fish with mustard; grill it, or cook in an air fryer.

Mustard Up Catfish Video
Even if you don't want to fry your fish, I've coated fish with mustard that I grill and cook in my air fryer.

Ingredients:

6 medium catfish fillets, cut in half
2 tablespoons hot sauce (optional)
Lemon pepper, salt, garlic powder, and smoked paprika to taste
2 teaspoons dried thyme
yellow mustard (enough to coat on both sides)
2 cups yellow cornmeal
2 tablespoons tapioca flour
2 tablespoons Old Bay Seasoning
Canola or peanut oil for frying (oil amounts will vary for dutch oven or deep fryer)

Directions:

Prep your fish by washing and patting drying
Place catfish in a large dish or on a cookie sheet
Coat both sides of the fish with yellow mustard
Heat oil in a dutch oven or deep fryer to 365 degrees F. (oil amounts will vary for dutch oven or deep fryer)
Season fish with lemon pepper, smoked paprika, garlic powder, salt, and pepper
Add cornmeal, tapioca, thyme, Old Bay, and smoked paprika to a large resealable plastic bag
Add fish, shake the bag to coat; add a couple pieces to the cornmeal mixture (no more than 3 at a time)
Fry fish for about 3 minutes, or until golden brown
Drain on paper towels

Twist: Yellow mustard, Dried Thyme

International Women's Day

2022-03-08T19:41:00.004-06:00

Cook's Illustrated - Best Buttermilk Pancakes

2022-03-06T22:03:00.001-06:00

You don't need to travel to IHop for delicious light, fluffy pancakes, you can prepare them at home. I found this recipe in my collection of recipes. It's great just the way it is, however, my only twist is just a little vanilla extract.

"The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use all-purpose flour with higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk."

Ingredients:

2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 eggs
1/2 teaspoon vanilla extract
3 tablespoon unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil

Directions:

Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in the oven. Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl. In the second bowl, whisk together buttermilk, sour cream eggs, vanilla extract, and melted butter. Make well in the center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not over mix. Allow batter to sit 10 minutes before cooking.
Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving a thin film of oil on the bottom and sides of the pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until edges are set, the first side is golden brown, and bubbles on the surface are just begging to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until the second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with the remaining batter, using the remaining oil as necessary.

Twist: Vanilla extract - This recipe was adapted from Cook's Illustrated

Louisiana Yam Cake

2022-02-25T17:45:00.005-06:00

Did I tell I tell you that this is my favorite cake, well it is? I bake this cake several times during the year. I baked it for over twenty years now, and it's never failed me. The flavor, and the combination of cinnamon cloves, and other spices, will dazzle your tastebuds.

Ingredients

For the cake:

2 1/2 cups sifted flour
1 1/2 teaspoons soda
1/2 teaspoon cloves
1 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups sugar
1 1/4 cups cooking oil
4 eggs
2 teaspoons vanilla
2 cups mashed cooked yams
1/2 cup chopped pecans

Frosting:

1/2 stick butter, softened
1 3-oz. package cream cheese, softened
1/2 box confectioners' sugar
1/2 teaspoon vanilla
1/2 cup nuts

Directions:

Preheat the oven to 350 degrees F.
Sift flour with soda, cloves, salt, cinnamon, and nutmeg
Combine sugar and oil in a mixing bowl; mix thoroughly
Add eggs, one at a time, beating well after each addition
Add vanilla
Stir in dry ingredients, yams, and pecans; mix thoroughly
Spoon batter into a greased tube or bundt pan
Bake at 350 degrees for 1 hour and 15 minutes
Allow cake to cool; prepare to frost

Frosting:

Cream butter and cream cheese; mix well
Stir in confectioners’ sugar, vanilla, and nuts, mixing well
Remove the cake from the pan
Spread frosting on cooled cake

Twist: Original recipe uses 2 cups of sugar, I use 1 1/2 cups, and I added

Turkey Spaghetti

2022-02-22T17:45:00.002-06:00

Turkey Spaghetti is one of my favorites. When I make spaghetti, on most occasions, we will have enough leftovers for the next day. Once you look at the ingredients, you might feel that it's too many ingredients and too much trouble; well you should try it. The results may change your might.

Give it a try and let me know what you think.

Please feel free to share your twist!

Ingredients:

2 pounds 93% fresh ground turkey
2 tablespoons olive oil (I used roasted garlic olive oil)
½ cup of onion, chopped
½ poblano pepper, chopped
½ red bell pepper, chopped
3 cloves fresh garlic, finely chopped
3 bay leaves
1 tablespoon fresh basil, chopped
2 tablespoons fresh rosemary (optional)
½ tablespoon fresh oregano, finely chopped
2 teaspoons smoked paprika
3 tablespoons tapioca flour
16 oz. can Rotel tomatoes with chilies
3 oz. tomato paste with, Basil, garlic, and oregano
2 cups of water
2 tablespoons ghee or butter
lemon pepper to taste, salt and pepper to taste

Directions:

Salute onions, peppers until translucent
Add ground turkey; cook until browned
Add other ingredients. Cook on medium-low heat, for about 30 minutes

Short Ribs

2022-02-19T17:03:00.001-06:00

These short ribs can be cooked in a cast-iron Dutch oven or a clay baker. You can't lose, both provide moisture and tenderizers; the results are superb. If you are in the market for a clay baker, definitely purchased one with a glazed bottom for easy clean-up. One of the bakers that I have, and still use regularly, was purchased in the 90s; it still produces the same outstanding, mouth-watering results.

These little ribs are a little costly but have a lot of meat on them and are very flavorful!

Ingredients:

8 (thick cut) bone-in beef short ribs
salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 teaspoon dried thyme
3 garlic cloves, sliced
1 yellow onion, chopped
2 tablespoons poblano pepper, chopped (optional)
2 ribs celery, chopped
2 carrots, peeled and diced
1 cup red wine
1 can of beef broth
1 cup water
2 bay leaves
flour for dredging
2 tablespoons roasted garlic olive oil

Directions:

Preheat the oven to 350 degrees F.
Season ribs on each side
Dredge ribs in flour
Add olive oil to a cast-iron Dutch oven, a clay baker, or a large pot
Brown ribs on each side and remove them from the pot
Add vegetables and sauté for about 5 minutes
Return short ribs to pot; add thyme red wine, water, and broth
Cook over medium heat on the top of the stove for 5 minutes
Cover and place in the oven for about 3 hours or until tender
Serve over egg noodles or rice
Pour sauce over noodles, if desired

Twist: Just this!

Ritz Fish

2022-01-24T13:58:00.001-06:00

This is a recipe that I collected from the Houston Chronicle many years ago. I don't know who to credit for this recipe because only the recipe was clipped from the newspaper. I've tried it with cod and haddock, both turned out good; unfortunately, I didn't take pictures. Since this recipe is an old one, you probably won't be able to find Ritz buttered flavor crackers. I've used the Ritz Garlic Butter instead.

If you have a similar recipe, feel free to share it.

Ingredients:

2 tablespoons olive oil
1 pound firm fillets, such as haddock
Lemon pepper to taste
6 tablespoons of ghee or butter
1 tablespoon lemon juice
1 teaspoon cider vinegar
1/3 cup chopped parsley
1/2 cup butter cracker crumbs (such as Ritz)
1/8 teaspoons smoked paprika

Directions:

Coast a 2-quart rectangular glass dish with olive oil
Arrange fish with the thickest portion to the outer edges of the dish
Sprinkle lemon pepper generously over the fish
Place ghee or butter in a 2-cup glass measure
Microwave on high power for 1 minute or until melted
Add lemon juice, vinegar, and parsley
Pour over fish
Combine cracker crumbs and smoked paprika; sprinkle over fish
Do not cover
Rotating dish midway through cooking, microwave on high power 5 to 6 minutes or until fish flakes easily.

Twist: Original recipe used margarine, I used ghee. I also used smoked paprika in place of regular paprika.

Pecan-Crusted Fish

2022-01-05T15:30:00.001-06:00

This fish is very light and not too spicy. Tilapia is a fish that I prepare often; and one that my family enjoys.

The rice that I served with it is also on this site.

Ingredients:

1 1/4 cups Panko breadcrumbs
2 tablespoons all-purpose flour
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 teaspoon lemon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard
1/2 cup pecans, finely chopped
1 egg
4-5 fish fillets (I used Tilapia)

Directions:

Preheat oven to 400 degrees F.
In a plate or shadow dish combine all dry ingredients
Beat egg and place in another dish
Wash and pat dry fish fillets
Dip fillets one at a time in the beaten egg and place in a dry mixture to coat
Place fillets on a cookie sheet lined with parchment paper
Bake for about 15 to 20 minutes or until the fish's internal temperature is 145 degrees F. (It may be difficult to determine the flakiness of the fish due to the coating)

Twist: Baking the crusted fish and the spices