Category Archives: Food & Recipes

Food is an important part of our family. I don’t believe in “secret recipes.” If I make it, I’ll share it. And if you like it, I hope you’ll share it, too.

August 18, 2010 · 2:22 PM

Lemon Drop Shots

This was voted “favorite cocktail” at our annual 2009 Hoegarden gathering. If you love lemon like I love lemon, these will be your new favorite. It’s a citrus explosion in a shot glass. Just be careful – these can pack a powerful punch!

Here’s how to mix up a batch:
3-4 small lemons (some for squeezin’, some for garnish)
One 12-oz. can frozen lemonade concentrate
2 ounces Bacardi Limon (or other lemon rum)
1 ounce Absolut Citron (or other lemon vodka)
1 1/2 ounces fresh squeezed lemon juice
1 tablespoon sugar, for the drink mix

2 tablespoons sugar, to rim shot glasses
Lemon slices for garnish
Martini shaker and ice cubes

In a small pitcher, mix the undiluted frozen lemonade concentrate, rum, vodka, the juice from 2 of your lemons (approx. 1.5 ounces) and 1 Tbsp. sugar. Stir until all sugar is disolved. Prep your remaining two lemons by slicing one into thin slices and the other in half. To prepare your shot glasses, grind the rims into one of the lemon halves. Then dip each shot glass into sugar. Put a thin slice of lemon on the edge of the glass for garnish. In your martini shaker (or a quart jar with a lid), add one cup of crushed ice and enough drink mixture to fill the shaker to 2/3 full. Seal the shaker and shake vigorously for 2-3 minutes, or until freezing cold. Pour into shot glasses, being careful to strain out the ice and not ruin your sugar rims. They’re best served immediately while they’re freezing cold. Bottoms up!

This recipe makes approximately one quart of lemon drop mix. Leftover mix can be stored in the freezer in a sealed container, or kept in the fridge until you’re ready for another round. You can also mix up your lemon drops in advance and store it in the freezer. Just allow the mix to thaw until it’s no longer slushy, but still very cold. You can also serve these in martini glasses as Lemon Drop Martinis. Don’t forget to rim your martini glasses with sugar, as well. Remember to drink responsibly and make sure your guests have a designated driver or a bed to sleep in. Cheers, ladies!

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August 15, 2010 · 10:53 PM

Posole – It’s a Mexican-Style Stew

Posole - It's What's for Supper

Posole (poe-SO-lay) is one of those Mexican dishes you may not have heard of. For me, it’s the unsung hero of stews. It is delicious and easy to make and should be in everyone’s recipe box. You really should try it sometime and see what all the fuss is about. C’mon…don’t be afraid to make a new friend.

This is my go-to meal when The Complete Package smokes a rack of pork ribs and we have leftover meat. And on his behalf, let me state for the record that TCP smokes a mean rack of pork ribs! Anything leftover after rib night gets picked off the bones and frozen in air-tight containers for posole. It’s also the reason I keep a large can of hominy in my pantry at all times. I like to plan ahead like that. And I’m the queen of recycling just about everything, including pork.

Here’s how I like to make posole:
1 tablespoon of canola oil
1/2 of one yellow onion, diced
2 jalapeno peppers, seeded and diced
1 poblano pepper, roasted, seeded and chopped
3 cloves of garlic, minced
One 29-ounce can of hominy, drained and rinsed
One 15-ounce can of tomato sauce
One cup of smoky pork rib meat, chopped
2 cups of chicken stock
1 teaspoon of kosher salt
1/2 teaspoon of chili powder
1/2 teaspoon of smoked paprika
Pinch of cumin (or more, to your taste)
1/2 cup fresh cilantro, chopped
Sour cream, to dollop on top

In a large saucepan over medium heat, cook the oil, onion and peppers until translucent. If you don’t like heat, leave the jalapenos out, but keep the poblano – it adds so much flavor. Next, add the garlic and stir for about 30-45 seconds or until you start to smell it. Add the drained hominy, tomato sauce, smoky pork, chicken stock and all the dry spices. Save the cilantro and sour cream for the end. Stir to combine all the ingredients, then put a lid on it and let it simmer for 30-45 minutes, stirring occasionally. Turn off the heat and allow the stew to sit for at least one hour. Trust me, it helps all the flavors come together. Don’t skip this part. After one hour, bring the posole back to a simmer to heat it back up. Add the fresh chopped cilantro and give it all a stir. Then spoon the posole into bowls, top with sour cream and go for it. You can serve this with warm flour tortillas or a crusty loaf of French bread. And if you don’t like this recipe, I’ll donate a can of hominy to my local food bank in your honor. That’s how good it is. Pinkie swear.

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August 15, 2010 · 9:59 PM

Why I Love Summer

I love summer because I love farmer’s markets. I love and respect people who grow fresh veggies. There’s a magical place south of Houston in a town called Manvel. It’s known as Froberg Farms, and they are the reason I look forward to summer every year. Trust me when I say that summers in south Texas leave little to love. It gets really hot here, and oppressively humid. Imagine New Orleans or Malaysia but with bigger mosquitos. But I digress… I love the summer season because it and Froberg Farms provide me with my favorite meal of all time.

NanaBread's Favorite Summer Meal

I call it “Fruit Stand Blow-Out” and it consists of whatever I can find that’s at its peak. Here’s how it went down last night:

Fried okra – lightly dusted with flour, salt and pepper; simple is better here
Yellow squash with Vidalia onions – sauteed with butter, salt and pepper
Green beans with new potatoes – slow cooked with bacon and onion
Roma tomatoes – cold from the fridge and dusted with Nature’s Season Salt

If I’m ever incarcerated and asked to proclaim my wishes for my final meal, this is it. Only fresh corn on the cob could make this meal any better. Thank you summer and Froberg family for my favorite meal of the season. I wouldn’t change a thing. Oh, wait. Yes, I would. I’d have dessert!

Homemade Apple Pie - Oh, My!

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August 11, 2010 · 8:50 PM

Antone’s Deli Poor-Boy Sandwiches

Antone's Style Deli Poor-Boy Sandwich

Antone’s is a popular deli in the Houston area, and this sandwhich is a best seller. They even distribute them to some of our local grocery stores (sold in the deli department). They’re easy to make and they travel well for picnics and road trips. Just between you and me, I’ve been known to eat them leftover for breakfast, too.

Here’s how we make our version:
2 fresh, soft poorboy buns, approximately 6″ long
4 tablespoons mayonnaise, divided
3 tablespoons sweet pickle relish or sweet chow-chow, divided
24 hamburger dill pickle slices
6 slices smoked or baked deli ham (thin sliced)
10 slices hard salami, thin sliced (I prefer Boar’s Head)
4 slices provolone cheese, thin sliced

Start with two fresh, soft poorboy buns. Slice each almost through (so the 2 halves are still slightly connected). Spread 1 tablespoon of mayonnaise on both sides of each bun (4 tablespoons total). Then spread 1 1/2 tablespoons of sweet pickle relish or chow-chow on the top half of each sandwich. Arrange half of the hamburger dill slices on the bottom half of each bun, then fold ham slices to fit and place on top of the pickles, followed by the salami and then the provolone cheese. Close the sandwich, and press slightly with your hand to compress the sandwich. We like to serve these with jalapeno kettle chips, spicy sweet pickles and green olives. They’re also great with hummus and pita chips. Wrap tightly in plastic wrap, and they’re perfect for picnics or roadtrips. If you don’t finish them, wrap them up again and put in the refrigerator. They’re still good the next day!

Note: if you can’t find poorboy buns, a fresh loaf of French bread will do just fine.

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August 11, 2010 · 8:25 PM

Great Gift Giving – Chocolate Chip Cookie Mix in a Jar

Cookie Mix in a Jar

These cookie mix jars make a great holiday, house warming or wedding shower gifts. They’re easy to assemble and fun to give. I made a dozen of these for the girls at Hoegarden weekend. The resulting cookies are fabulous! I love to use Extra Dark Guittard chips, but you can use whatever you like. This cookie mix will keep for up to three months in the pantry.

Here’s what you’ll need to make each jar:
One wide-mouth quart size canning jar
1¾ cups all-purpose flour
¾ teaspoons baking soda
¾ teaspoons kosher salt (or table salt)
1½ cups Extra-Dark 70% Cacao Guittard chocolate chips
¾ cup light brown sugar, packed
½ cup granulated sugar
One jumbo paper cupcake liner, for a lid cover
One piece of ribbon, for decoration
One piece of cute scrapbook paper, for the instruction card
One hole punch for attaching instruction card to the ribbon

This recipe makes one 1-quart gift jar. It’s important to tap each layer into place so everything settles into clearly defined, lovely layers.

In a mixing bowl, blend flour, baking soda and salt with a whisk until thoroughly combined. Spoon flour mixture into the jar, and gently tap the jar on a kitchen towel to settle the contents. Gently spoon in the chocolate chips, and again tap the jar lightly to settle the contents. If you have a flat-ended utensil that will fit into the jar (or something like a tall narrow jar of green olives), you can use it to gently press ingredients down into the jar. Next, spoon in the brown sugar, and use that olive jar to pack it down. Spoon in the granulated sugar, and tap it down. By now, the jar should be full. Wipe the rim of the jar to make sure it’s clean. Cap with a clean lid and make sure it’s tightly sealed.

To decorate the jar, top with one jumbo cupcake liner. Using your hands, press the top edge of the liner to make sure it conforms to the shape of the jar lid. Print the directions below onto your scrapbook paper, either by hand or on your computer printer. Cut out the instructions, hole punch the top corner, then run the ribbon through and tie it into a pretty bow around the neck of the jar.

Here’s what to print on the directions card:

To Use Your Chocolate Chip Cookie in a Jar Mix:
Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened unsalted butter, 1 large egg and 1 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto un-greased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. (Makes about 2 dozen cookies; mix will keep for up to 3 months if stored in a cool, dry place.)

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August 10, 2010 · 11:22 PM

Louise’s Stroganoff Over Baked Potatoes

Stroganoff Baked Potatoes

My mother-in-law serves this simple, delicious stroganoff over steamed rice, but we love it on baked potatoes. It’s the perfect recipe when you have leftover steak and need a quick meal. The mix of steak, mushrooms and buttery baked russets is irresistible.

One 8-ounce can of sliced mushrooms, drained
Three 6-ounce cans of Dawn Fresh Mushroom Steak Sauce
One 0.75-ounce envelope of McCormick’s Brown Gravy Mix (not pictured below)
1/4 teaspoon garlic salt
1/8 teaspoon McCormick’s Montreal Steak Seasoning
1/8 teaspoon freshly ground black pepper
1 1/2 cups of leftover steak, sliced thin and then chopped
2 jumbo or 4 small to medium russet potatoes
butter for potatoes
salt and pepper, to taste

Scrub your potatoes, rub them with butter and salt them. Poke a few holes in the skins and wrap them tightly in aluminum foil. Bake at 400F for 2-3 hours, or until potatoes are soft and squishy when you squeeze them with a towel or potholder. If you are more comfortable microwaving baked potatoes, feel free. Just be sure not to overcook them, or they can start to turn hard or burn.

Here's What You'll Need

In a small to medium saucepan, combine the drained mushroom slices, all three cans of Dawn’s Mushroom Steak Sauce, the McCormick’s Brown Gravy powder and the seasonings. Dawn’s steak sauce is a little thick when it comes out of the can, but resist the temptation to add liquid! It will loosen up as it heats, and the gravy mix will thicken it back up. Cook the sauce over medium heat until it starts to bubble around the edges, stirring often. Just before serving, add steak and stir to combine. Allow the sauce to sit for a few minutes, just until the steak is warmed through. Serve immediately over buttered baked potatoes. Season with salt and pepper to taste.

Shopping Note: Dawn Fresh Mushroom Steak Sauce is found on the shelf next to canned mushrooms or by the gravy mixes. The cans are small and the labels are a boring beige, so it’s sometimes hard to find, but it’s worth it.

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August 9, 2010 · 8:08 PM

Hanalei Sunrise Muffins

Hanalei Sunrise Muffins

Inspired by our summer vacation in Hanalei Bay, Kauai, these muffins take me back to those glorious mornings on the pier. My favorite flavors of the Hawaiian islands are included – coconut, pineapple and macadamia nuts. These start with a mix, so they embrace that laid-back Hanalei attitude. Jonah Bear loves these!

2 pkgs Martha White Pound Cake Muffin Mix (7.4 ounces each)
1 cup evaporated milk (see notes)
1 can crushed pineapple (8 ounces), drained
2 pkgs macadamia nuts (2 ounces each)
1½ cups coconut flakes, sweetened
½ teaspoons vanilla extract
1 teaspoon almond extract

Preheat the oven to 425F. Dump all of the ingredients into a mixing bowl and stir only until dry ingredients are incorporated and no dry mix can be detected. Do not over mix muffins, or they will be chewy instead of light and fluffy. Divide batter into a greased or paper-lined muffin pan. I like to use an old fashioned ice cream scoop to get evenly-sized muffins. Bake 15-20 minutes (depending on your oven), until the muffins are golden brown on top, and a toothpick comes out clean. This makes 10-12 regular size muffins.

Note: In place of evaporated milk, you can use the juice off the crushed pineapple and enough milk to bring it to one cup. Or you can substitute almond milk or rice milk instead of evaporated milk.

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August 9, 2010 · 7:48 PM

Mom’s Creamy Beef Stroganoff

Mom’s Creamy Beef Stroganoff – still one of my favorite meals


My mom’s creamy beef stroganoff has been a family favorite for more than 40 years. It’s delicious, quick and simple to make, and so good you’ll find yourself eating it cold right out of the fridge. It has some of my favorite foods – steak, mushrooms, pasta and sour cream. Now you can make it, too!

12 ounces egg noodles, extra-wide
2 tablespoons butter
½ cup onion, minced
2 cups button mushrooms, thinly sliced
½ teaspoon garlic salt
1 teaspoon beef bouillon granules
1 pound sirloin steak, trimmed and thinly sliced
16 ounces sour cream (or lite sour cream)
2 tablespoons all-purpose flour
1 pinch ground nutmeg
salt and pepper, to taste
1 tablespoon Italian flat-leaf parsley, minced

In a large saucepan, cook egg noodles until al dente. While the noodles are cooking, prepare your sauce ingredients. In a nonstick skillet over high heat, melt the butter; add onions and mushrooms. Cook, stirring often, until the mushrooms are golden brown. Add garlic salt and beef bouillon granules and stir to combine. Add thinly sliced steak and toss just until steak is still medium-rare (it will continue to cook in the sauce later).

In a bowl, combine sour cream, flour and nutmeg, stirring until well combined. Turn the heat under the skillet down to medium, and stir the sour cream mixture into the skillet until all ingredients are combined and the sauce is heated through; remove from heat. Don’t overcook here, or the beef will get rubbery and the sour cream will break down. Toss sauce into cooked, drained egg noodles and stir until well combined. Add salt and pepper to taste (and more nutmeg if you’re a fan). Sprinkle parsley over the top and serve warm.

I like to serve this with warm, buttered deli rye bread and a nice green salad.

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