Cilantro Rice

This one tastes a lot like the version you find in Mexican restaurants.  I assume this version is somewhat lighter--I only use 1 tablespoon of butter or oil, and you could also substitute that with cooking spray.  I also think you can up the amount of veggies in the rice as well for some additional nutritional value.  I've never made it with brown rice, but I'm sure that would work as well.

Ingredients 
2 bunches cilantro leaves (cut off stems)
4 cloves garlic
1 serrano chile, halved and seeded (add more for additional spice)
1 green bell pepper, quartered and seeded
3 1/2 cups low sodium chicken broth
1 tablespoon butter or vegetable oil
1 minced medium red onion
1 diced red pepper
1 diced yellow pepper
1 teaspoon cumin
2 cups long grain white rice
1 tablespoon kosher salt (if using regular salt, reduce to 1 teaspoon)

Directions

1. Combine cilantro, garlic, chile, green pepper and 2 cups broth in a blender, puree until smooth and set aside. 
2. Heat oil in a large frying pan over medium high heat.  Add onion and red and yellow pepper and cook until softened, about 2-4 minutes.  
3. Add rice and cumin; stir to coat in oil and cook until opaque, about 2 minutes.  
4. Carefully pour the cilantro mixture and remaining broth into the rice and stir to combine.  Sample the cooking liquid and add salt if desired.
5. Bring mixture to a boil then reduce heat to low so rice is at a simmer.  Cover and cook until rice is tender, about 15 minutes. 
6. Turn off heat and let rice rest covered for 5 minutes.  Fluff with fork and serve.

Shiner Marinade

This is my go-to marinade for BBQ.  So far, I've used it on chicken, ribs and brisket.  I've never tried it, but I think it would also work nicely with shrimp or salmon.  The brisket was on the menu this past Thanksgiving.  After cooking, I take the pan drippings, skim off the fat and mix it with BBQ sauce, honey and other seasonings to make a custom-flavored sauce.  While I typically use this to marinade things going on the grill, I've also baked chicken pieces in the oven using this recipe and achieved great results. I imagine it could work with other beers as well, but I've never tried.

The following quantities make enough to marinate a 20 pound brisket.

Ingredients
2 sticks of butter
4 cloves of garlic, crushed (no need to chop)
1/3 cup of fresh chopped ginger (no need to peel)
1 cup brown sugar
2 Tbs cajun seasoning
2 Pints Shiner
1 Tbs ground ginger (or more to taste)
1 Tbs ground garlic
1 Tsp cayenne pepper

Instructions

1. Melt butter in a large stock pot.  Sprinkle in brown sugar, garlic and ginger, and cook together 3-5 minutes until garlic is aromatic. 
2. Slowly pour in Shiner, stirring the mixture as you pour.  Bring to a boil, then allow the mixture to simmer until it's reduced by half.
3. If desired, add in additional ground ginger, garlic and cayenne.   Allow to cool completely before pouring onto meat.  I don't add salt to this because I usually salt and pepper the meat directly.
4. When I prepare a brisket, I leave this marinade on for at least 24 hours. I trim the fat down, and salt and pepper the brisket.  Then, I slice an onion or 2 and create a bed of onions in the bottom of the pan.  I place the brisket on top of the onions, then pour the marinade around/on top of the meat.  I flip the meat every 4 hours to ensure even coating.



Roasted Poblano and Corn Chowder

This is another soup staple in my house.  It's very spicy but in a good way thanks to the poblanos.  If you'd like it less spicy, reduce the simmering time.  You can also add a pound of chopped potatoes to take down the heat. You can turn this dish into an entree by adding 1 pound of shrimp or crab meat towards the end of the simmering time.

Ingredients
3 medium poblano peppers

1 red pepper
Olive oil for roasting peppers
4 tablespoons butter, divided
2 stalks celery, sliced thin
4 large cloves fresh garlic, chopped
1 medium yellow onion, chopped
1/4 cup all-purpose flour
6 cups vegetable stock (If available, I use lobster stock)
2 cups half & half (whole milk also works)
2 (16-ounce) packages frozen corn kernels
Salt to taste
black pepper to taste

Instructions

1. Lightly coat peppers with olive oil and place on pan for roasting. Place pan under oven broiler until peppers are charred (about 5 minutes); turn over and char other side. Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Allow peppers to sit for 10 minutes.
2. Remove steamed peppers. Set aside to cool. Peel, remove stem and seeds, and chop.
3. In a large, heavy soup pot, melt 2 tablespoons butter over medium-high heat. Add celery, garlic and onions and cook till translucent, about 5 minutes.
4. Add remaining 2 tablespoons butter till melted. Reduce heat to low. Stir in the flour to make a roux. Cook for 5 minutes, stirring often, careful not to let the flour scorch.
5. Turn up heat to medium-high and slowly add the vegetable stock, stirring constantly to prevent lumps. Add half and half.
6. Bring mixture to a rolling simmer and cook for 5 minutes, stirring frequently. 
7. Add the poblanos, corn and red pepper.  (If you plan to add potatoes, add them at this step as well).  Adjust heat to a slow simmer and cook uncovered for 30 to 45 minutes, stirring occasionally. Note: the longer it simmers the spicier it becomes. 
8. If you plan to add seafood, add about 15 minute into the simmering time.
9. Season with salt and cayenne pepper to taste. 
10. For a creamier texture, remove 2 cups of the soup after cooled and puree in a blender, food processor or using an immersion blender.  Stir pureed mixture back into the pot and heat through before serving. 

This recipe tastes great with a dollop of sour cream or Greek yogurt added when serving.

Italian Sausage and Spinach Lasagna

This lasagna is in regular rotation in my house. I adapted it years ago from a recipe I found in Bon Appetit magazine.  I usually make 2 batches at once and freeze one before baking for times when I want home cooked meal but don't feel like putting in the effort. It goes great with any red wine.  And it's probably understood, but you can increase the cheese to your liking.

Ingredients
  1 tablespoon olive oil
1 1/2 pounds hot Italian sausage, casings removed
1 15 oz. container ricotta cheese
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
2 cups grated Parmesan cheese
2 eggs
3 tablespoons milk or cream
dried basil and oregeno
ground black pepper
9 uncooked lasagna noodles
3 cups shredded Italian style cheese (I usually use a combination of Mozzarella and Asiago, provolone also works really great in this recipe)
1 batch of Tomato Sauce 

Instructions 

1. Heat oil in a large skillet over medium heat.  Add sausages and saute until brown, using a fork to break the meat into coarse pieces, about 5-7 minutes.  Add tomato sauce and simmer 5 minutes. 
2. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in a large bowl. 
3. Spoon 1 cup sauce over bottom of a 13x9x2 baking dish (I use glass or aluminum).  Place 3 noodles over sauce in a single layer.  Spread 1 cup sauce over noodles.  Spoon 1 cup ricotta mixture over sauce.  Sprinkle 1/4 cup parmesan and 1 cup Italian shredded cheese over ricotta mixture.  Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup Italian cheese.  Arrange remaining noodles over cheese.  Spoon 1 cup sauce over nooldes.  Sprinkle remaining cheeses over lasagna.  Dollop remaining ricotta mixture on top fo lasagna.  Spoon 2 1/2 cups sauce around ricotta dollops.  
4. Tightly cover with foil.  Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes.  Let stand 15 minutes before serving. I often serve with any leftover sauce on the side. 
5. When I freeze this dish, I usually allow to defrost during the day in the refrigerator, then cook as stated above.  If I don't defrost, the initial covered baking stage can take anywhere from 30 minutes to 1 hour longer.

Vegetable Soup

This vegetable soup is a great and tasty way to eat light and get in a serving of vegetables.  It's more of a method than a recipe--I alter the vegetables depending on what's on hand and the season.   You can add meat, brown rice, or cubed potatoes to make it more substantive.  The ingredients that stay the same in every version are the celery, cabbage and onion.

Ingredients
6 cups broth
1 tbs olive oil
1 large onion diced
2 stalks celery, diced
3 cloves garlic, minced
1/2 cabbage chopped
2 tbs tomato paste
Your choice of other non-starchy vegetables (I usually opt for mushrooms, tomatoes, carrots and squash, or a bag of frozen vegetables if I'm lazy; about 2 cups total)
a handful of fresh basil leaves, sliced
dried oregano
Kosher salt

Instructions

1. Add olive oil to a large dutch oven and heat over medium high heat.  Add onion and celery, and cook for about 5 minutes until onions are translucent.  Add garlic and cook for approximately 1-2 minutes. 
2. Add all remaining ingredients except fresh basil and bring to a boil.  Cover, reduce the heat and simmer for at least 15 minutes until the carrots are tender. 
3. If using zucchini, potatoes or rice, add after 15 minutes and cook until they are the desired texture.  
4. Stir in fresh basil then remove from heat.

Really Easy Mashed Sweet Potatoes

I love sweet potatoes, but I find that most recipes for mashed sweet potatoes taste more like pie filling than a vegetable side.  I came up with this simple recipe that can be made sweeter if desired, but tastes great as is (especially to sweet potato lovers).

Ingredients
3 pounds sweet potatoes, peeled
1 stick of butter
1/2 cup heavy cream
1/4 cup brown sugar 
2 tsp nutmeg
2 tsp cinnamon

Instructions

1. Steam sweet potatoes for 20-30 minutes until tender (do not boil...they will fall apart in the water)
2. Melt butter in a large sauce pan. Add remaining ingredients and bring to a boil. 
3. Remove from heat.  Add sweet potatoes to pot and mash into cream mixture using a fork or potato mixer.  Combine ingredients and return to stove to rewarm
4. Add additional or different seasonings as desired.  You can substitute honey, lemon and ginger for the cinnamon and nutmeg combination.

Bammie's ?? Birthday Cake

My grandmother loves desserts, the richer the better.  The amount of butter and eggs in her pies would make Paula Deen blush.  So every year for her birthday I push the limits and try to come up with a cake recipe that satisfies her sweet tooth (even if it completely violates her dietary restrictions).  This year, I decided my new chocolate-cinnamon-coffee obsession, topped with 2 different types of cream cheese frosting and toasted pecans and gold sprinkles would do the trick.  Here's how it all came together:

The Cake
This cake itself is actually not all that bad for you.  If you topped it with a low cal topping or some dark chocolate you might actually be able to call it heart healthy.  I have yet to try it this way, but it's a nice thought.

• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup buttermilk
• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups cake flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup boiling strong coffee

1. Preheat oven to 350 degrees. If using layers, grease and line the pans with parchment paper. If using a 9 X 13 pan, grease and dust with cocoa powder. Sift together the cocoa, flour, cinnamon, baking soda and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Turn mixer to low and alternately beat in the flour mixture and the buttermilk, mixing just until incorporated. Be careful not to over-mix.  Add the boiling coffee and beat for one full minute.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

The Frosting(s)
I decided to top this cake with a cream cheese frosting, then decorate with a chocolate version of the same frosting.   I made a double batch of the recipe below, then added a half cup of cocoa powder to what remained after the cake was frosted.

• 1 cup butter
• 12 ounces cream cheese
• 1 tablespoon vanilla
• 6-8 cups powdered sugar

1. Cream butter, cream cheese and vanilla together. 
2. Add powdered sugar 1/2 cup at a time, mixing thoroughly.  Turn the mixer to high after every other addition to whip frosting.  Add powdered sugar until desired texture (I usually add about 6 cups, but sometimes as many as 8 when I want a sturdier frosting).
3. To convert to chocolate, add 1/2 cup of cocoa powder after completely mixed.  Add milk or cream 1 tablespoon at a time if a thinner texture is desired.  For a deeper chocolate flavor, melt 2 1 ounce squares of unsweetened chocolate, allow to cool, then fold into the frosting.  This is a great foundation for coloring frosting black or brown since you don't have to add as much food coloring.  I added a couple of drops of black food coloring to give this cake some depth.

Toasted Pecans
Toasted pecans have a more complex nutty flavor.   Be careful not to burn.  They only take about 10-15 minutes, but I check after 5, and then again every 2 minutes or so.  I used chopped pecans for this cake.

1. Preheat oven 350.
2. Spread pecans in one layer on a non-stick cookie sheet.  I usually line the cookie sheet with a Silpat liner.
3. Place the pecans in the oven, tossing after 5 minutes.  Toast until they are crisp and aromatic, about 10-15 minutes. 
4. Allow to cool completely on the cookie sheet before handling/eating. 

Assembly
This cake came together pretty easy.  I leveled the cakes and frosted it with the vanilla cream cheese frosting (I used round pans).  Then I sprinkled the top with pecans, and pressed them into the side of the cake.  After that, I generously dusted with gold sanding sugar--it adds a nice complexity with the coloring of the pecans.  And finally, using a pastry bag and a star tip, I piped a border around the top and bottom of the cake using the chocolate cream cheese frosting.  There's enough frosting to also pipe on a message or make other decorations.  Leftovers can also be frozen in an air tight container.