Saturday, November 19, 2016


Curtis Jack’s Tailgate Chili
4 to 5 lbs. – beef chuck (chili grind)80/20
2 – jalapeno peppers – split in half lengthways – seeded
1 – serrano pepper – split in half lengthways – seeded
1 – can chicken broth
1 – can beef broth
1 (8 oz) – can Hunt’s tomato sauce
1 T. – vegetable oil
1 T. – onion powder
3 t. – garlic powder
1 t. – cayenne
2 to 3 t. – salt
5 T. – Gebhardt’s chili powder
3 T. – dark chili powder *
4 T. – ground cumin
Juice of 1 lime
1 T. – sour cream
In 6 qt. heavy Dutch oven, heat oil to simmering over medium heat.  Add meat and cook, stirring occasionally; until meat is gray in color (do not brown) and drain most of the grease once the meat is gray. Add beef broth, ½ can chicken broth and bring to slow boil.  
Add 2 T. Gebhardt’s chili powder, 1 T. dark chili powder, 2 T. ground cumin, onion powder, and ½ t. cayenne and stir well.  Float jalapenos and Serrano peppers on top.  Cook covered on low simmer for 20 minutes.  Add tomato sauce and stir well.  Cover, increase heat to high simmer, and cook covered for 40 minutes.  (Adjust consistency during cooking with water if necessary).  
Add 2 T. Gebhardt’s chili powder, 1 T. dark chili powder, 1 T. ground cumin, 2 t. salt, and garlic powder and stir well.  Simmer covered for 30 minutes.  Turn off heat.  Allow to rest for at least 1 hour.  
Bring chili back to low simmer.  Add lime juice.  Add remaining seasonings (1 T. Gebhardt’s chili powder, 1 T. dark chili powder, 1 T. ground cumin, 1 t. salt and ½ t. cayenne) and stir well.  Adjust thickness with remaining chicken stock.  Taste for salt.  Cover and simmer for 20 minutes.  Turn off heat and stir in sour cream.  
*You’ll find a number of different chili powders in your grocery store.  Gebhardt’s is light and slightly sweet.  By combining it with a darker variety you’ll achieve a well-rounded deeper flavor.

Sunday, July 17, 2016

Thursday, January 21, 2016

Wednesday, November 4, 2015

Saturday, June 20, 2015

Saturday, February 28, 2015

Beverly's cookbook

Monday, January 26, 2015

Thursday, January 1, 2015

Seven Layer Dip

Because nothing goes with a celebration like seven-layer dip!  Beans, ground beef, sour cream, salsa or pico, guac, cheese dip, grated cheese, and black olives...which is really 8 layers, but who's counting?

Sunday, December 28, 2014

Crawfish Stew

3 gold potatoes
2 leeks
1 onion
1 red bell pepper
1 can while kernel corn
Crawfish tails
Chicken stock
Cajun seasoning
Evaporated milk

1.  Cut the potatoes into bite-size pieces
2.  Brown the potatoes in butter in skillet
3.  Put the potatoes in large soup pan.
4.  Cut the bacon in small pieces.  Cook in skillet (same one the potatoes came from is fine).  Put the bacon in the soup pan.
5.  Cut the onions and leeks in bite-sized pieces.  Brown these in that same ol' faithful skillet.  Then, add to the soup pan.
6.  To soup pan, add chicken stock, corn, & red bell pepper.  
7.  Bring to a boil.  
8.  Add shrinp, crawfish or other seafood your heart desires.
9.  Add cajun seasoning to taste.  (Careful, it gets stronger as the soup heats up.)
10.  Add evaporated milk.
11.  Add salt to taste. 
12.  Can add parsley or kale for extra color.  (Optional)
13.  Let simmer for about 15-20 minutes on medium-low heat. 

Saturday, January 19, 2013

Grapefruit Smoothie

pic 001


1/2 grapefruit

1/2 beet

1/2 red pepper

Squeeze of honey

Wheatgrass juice

Frozen banana


Put ingredients in juicer, fill with either either milk or water…SHAZAM!

Saturday, January 12, 2013

Cucumber Smoothie


- Frozen banana slices
- Wheatgrass juice
- 1 T. peanut butter
- Half cucumber
- 4-5 cherub tomatoes
- Milk
Put all ingredients in juicer and alakazam!

Wednesday, January 9, 2013

Paleo Brownies

16oz almond butter
2 eggs
1 cup honey
1 banana
1 tbsp pure vanilla
½ cup cocoa powder
½ tsp sea salt
1 tsp baking soda

½ cup Pecans or almond slivers
½ cup Dark chocolate chips

Mircrowave almond butter a little and blend until smooth.  Add eggs, honey, vanilla, and banana. Blend dry ingredients and add to mixture.  Grease 9x13 pan.  Bake 325 for 30 minutes.

Friday, December 7, 2012

Tuesday, January 24, 2012

Pad Thai

1/2 lb gluten-free wide rice noodles

1/3 cup fresh lime juice
3 tbsp gluten-free fish sauce
1 tbsp gluten-free rice vinegar
1 tbsp granulated sugar
1 tbsp gluten-free sweet chili sauce
1 tbsp canola oil
1 shallot, finely minced
2 garlic cloves, finely minced
1 tsp olive oil
2 eggs, lightly beaten
1/4 cup unsalted roasted peanuts, coarsely chopped
2 cups bean sprouts
4 scallions, thinly sliced, using both white and green parts
1/2 cup packed fresh cilantro leaves, chopped

Bring a large pot of salted water to a boil, and cook the noodles according to the package instructions. Drain, and set aside.

In a small bowl, whisk together the lime juice, 1/3 cup of water, and the fish sauce, rice vinegar, sugar, sweet chili sauce, canola oil, shallot and garlic. Add the warm noodles and toss.

Heat the olive oil in a large skillet over medium-high heat, and add the eggs. Tilt the skillet so the eggs cover the entire inside of the pan. Cook for 30 seconds. Flip the eggs over and cook for 30 seconds more, until the eggs are cooked through. Transfer the egg "pancake" to a cutting board and let it cool. Slice into thin strips and set aside. Top the noodles with the peanuts, sprouts and scallions. Using a pair of tongs or two large spoons, toss until the noodles are evenly coated. Sprinkle with the cilantro, top with the cooked egg and serve immediately.


Monday, January 2, 2012

Crawfish Etoufee

1/2 cup butter

1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed golden mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound crawfish tails

1.  In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.

2.  Stir in condensed soups and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes. The mixture will look very thick and curdled at first, but will become smooth with cooking. Do not add water.

3.  Add the crawfish; cook for about five minutes more. Serve.

Wednesday, December 7, 2011

Red & White Sugar Cookie Pinwheels


2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 tablespoon red food coloring.( I highly recommend the gel variety. You can buy it at any craft store. It is much brighter and you can use less)
Powdered sugar, for rolling out dough
3 tablespoons milk

Sift together the flour, salt and baking powder and set aside.

Cream butter and sugar together in another large bowl. Add egg, vanilla, milk and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food coloring, beating until fully combined. You may have to knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring.

Now very carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. NOTE: do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
Now place a generous amount of sprinkes in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
Preheat oven to 375 degrees F.

Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake fo2 10-15 minuets depending on how thick you sliced the cookies.

Source:  Shine Project

Monday, November 28, 2011

Neiman Marcus Chocolate Chip Cookies

•1/2 cup (1 stick) butter, softened
•1 cup light brown sugar
•3 tablespoons granulated sugar
•1 large egg
•2 teaspoons vanilla extract
•1-3/4 cups all purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1-1/2 teaspoons instant espresso coffee powder
•1-1/2 cups semi-sweet chocolate chips


1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies
Source:  Neiman Marcus

Tuesday, June 28, 2011

Corn Fritters

2 teaspoons canola
1 ear fresh sweet corn kernels (about 1 cup)
2 scallions, thinly sliced
1 small red bell pepper, diced
1/4 cup chopped fresh cilantro
1 cup biscuit mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
The zest of 1 lime
1/4 cup milk
1 large egg

Dipping Sauce:
3 ounces PHILADELPHIA cream cheese, softened
3/4 cup chipotle salsa
1 to 2 tablespoons chopped fresh cilantro

1. In a large skillet over medium-high heat, warm 2 teaspoons canola oil. Add corn and saute 2 minutes or until golden brown. Add scallions and red bell pepper, and saute 3 to 5 minutes, or until vegetables are browned but not too soft. Stir in the cilantro. Remove from heat and set aside.
2. In a large bowl stir biscuit mix, salt, cayenne, cumin, and lime zest. Whisk the milk and egg and add to the biscuit mixture. Stir until just combined. Add the vegetables and stir until just incorporated.
3. In a deep, heavy bottomed pot, add 2 inches of canola oil, and heat to 375 degrees F. Drop batter by the teaspoonful into the hot oil and fry a few at a time, 30 to 60 seconds, flipping once, until golden brown all over. Transfer to a paper-towel lined plate. Repeat.
4. To make the dipping sauce: Combine all ingredients in a small bowl and stir until well blended. Serve with hot fritters.

Source:  Food Blogga