Beef and tomatoes go together just as perfectly as pork and apples. One of my favorite methods of preparing a Round Roast is braising, since the meat has little fat and tends to be tough without the proper love and attention paid to it.
To top it off, it just doesn’t get a lot easier than this. It’s almost a “Set it and forget it” kind of main dish, which is always great in my opinion. Read more…
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If you say beans in the southwest, it’s taken for granted that you mean pinto beans. In Tex-Mex cooking they serve ‘em up refrito, or refried, you get ‘em in the stores with or without jalapeños, or kick ‘em up a bit with some chili powder and cumin and call ‘em Ranch Style.
Up in Oklahoma where my family hails from, you serve ‘em with ham hocks or bacon, with cornbread and fried potatoes on the side. Of course, you can serve what you’d like, but I’ll stick with my old standby. Read more…
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I’ll just start out by saying, this is not a fancy recipe. These are the fried potatoes I grew up eating; made in a cast-iron skillet and fried in bacon grease over controlled heat. The recipe isn’t complicated, but mastery of it takes time. A lot of time.
In my case it took somewhere around 10 years.
There are no times associated with this recipe. In all actuality, it’s more a set of guidelines. You have to be able to feel when it’s time to move on to the next step. It’s not hard, but it’s not easy, either. It’s kind of like walking, simple as an adult, but it was a bugger when you first started doing it! Read more…
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I was trolling my usual food blog haunts the other day when I stumbled across a post about cast iron pans and cornbread at The Homesick Texan. I realized two things very quickly. One, she has as much dislike for sweet cornbread as I do. Two, I hadn’t made cornbread in quite a while.
For those of you from the northern climbs; In Texoma we make our cornbread for dinner. It’s not a dessert item and therefore has no sugar. (I know she would disagree and say all of Texas, but I’ve been served sweet cornbread more than once since I moved here. and since I’ve never visited Southern Texas, I can’t speak for them.) Read more…
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Succulent pork loin with a light tang and just a zing of curry. This is sure to be a hit with your family and friends. To top it off, they’re baked, so they might even be pretty healthy!
This is something I’ve been meaning to try for a while, and the mood struck yesterday. Generally I’ll glaze pork in honey and mustard, but I’ve been trying to get away from the standard, and apricots just seemed like a good way to go. Read more…
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Sometimes simple is better. This glaze is great for either pork or chicken, and it makes in a snap! Read more…
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There was a meme running around a while ago asking for food bloggers to show off their kitchens. I missed that particular event, but thought I’d go ahead and give everyone a peek into mine anyway.
It’s not much in the grand scheme of things. We currently live in a decent sized apartment while we wait to redeploy. (Mrs. Seat of her Pants is Active Duty Air force.) We were considering purchasing a home in the area, but decided against it when we received word that our tour here would not be as long as we had originally been told. Read more…
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From time to time I’m going to take a minute and highlight some of the other wonderful foodies out there. This is the first in that series.
There are many wonderful food blogs out there. I’m not going to focus on the blogs that everyone knows already. Lis at La Mia Cucina, Jasmine from Confessions of a Cardamom Addict and Sandi from Whistlestop Cafe Cooking have all dropped by and handed out kind words, and they are all worthy of praise and affection. (And ladies, you have mine, I assure you!) They are also already quite well known, so I’m going to focus this little snippet for the week on food bloggers who don’t have the name recognition that these great women do.
For this first weeks spotlight: Confections of a Foodie Bride. Read more…
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I’ve learned a few things over the weekend.
I’ve learned that the very first workout you’re going to get from your new Ab Lounger is going to take place when you assemble it. I’ve learned that if you want to make stuffed mushrooms and get them done all the way through you should roast the mushrooms first. And I’ve learned that no matter what you tell yourself, the tastes of your youth are something that will never let you down. Read more…
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Sometimes the best meals you’ll ever have are those that warm your heart as well as your stomach. Long, slow cooked meals as infused with love as they are with ingredients. The kind of meal that you make with family all standing around the kitchen adding their own touches. These are the meals that create memories you will savor far longer than the food itself.
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