Spice up your life

Have you ever told someone that you were making a dish for the first time that is second nature to them? For instance, I recently told a Cajun that I was planning on making gumbo (for the first time ever) for friends at an upcoming dinner party. This Cajun, who will go unnamed, first looked a bit horrified, then feigned a smile and said, “You’ll do great!” I felt like a child asking her mother if she looked pretty while wearing yellow rubber boots, polka-dotted leggings and a ketchup stained t-shirt. This unnamed Cajun makes some of the best gumbo I have ever had, so their advice was crucial. After that reaction to say I was nervous is an understatement. I was downright terrified but determined to go on.

After an exhaustive search I decided to go with the first recipe I came upon, Emeril Lagasse’s chicken and sausage gumbo. No gumbo recipe is short and sweet as far as recipes go but this one is a novella, it was the easiest to follow though. Surprisingly, I already had most of the ingredients needed for the gumbo except the sausage. For that I went to Veron’s Cajun Meat Market in Humble. I explained to the manager, Ronnie, what I was planning and he was very supportive and gave me some wonderful advice, as well as some great sausage!

Our friends were coming over for dinner at five and based upon Ronnie’s guidance I needed to start my gumbo no later than noon. Before I knew it, it was time to start cooking. I washed my hands, put on my apron and took a deep breath because next to Thanksgiving dinner this was going to be the most laborious meal I had ever made. I cooked my sausage and my chicken and then started on the roux, which according to my Cajun friend is the most crucial aspect. For those of you who have never made gumbo the roux is a mixture of oil and flour that is initially the color of hay and needs to be cooked until it is the color of chocolate. This alone took forty minutes. After the roux was completed however, it was all pretty easy. Skip ahead four hours and my house smelled amazing! The gumbo had thickened, the chicken was falling apart with every pass of my spoon and the flavors had melded to form a rich and slightly spicy stew. I went from being intimidated to believing that I have a little creole in my blood!

I must apologize for not having pictures! I fully intended to document each step and was so nervous about the gumbo that I completely forgot to get my camera. To make amends I have a coupon for you, $1.00 off your purchase at Veron’s Cajun Meat Market! If you have never made gumbo or just want some authentic Cajun sausage this is the place to go! Ronnie will gladly answer any of your questions. To learn more about Veron’s or see their product list click here.

My advice to you is no matter how intimidated you may be about making something new or difficult never be afraid to try. You just might surprise yourself!

Don’t forget to download and print your coupon.

Happy Eating ~ Leigh

Whatever inspires you….

Since the Pinterest phenomenon was born, I’ve had mixed feelings about it. When I first started looking at it, I loved it. Then I decided that I wasn’t creative enough, I’m not very motivated and I just didn’t have enough free time. However, after a several month-long Pinterest sabbatical, I’m back on board (no pun intended)! I’m pinning recipes with a vengeance. Perhaps becoming a part of Lake Houston Food sparked an interest in cooking that I’ve never had before. I’m actually branching out and trying new, exciting dishes! My husband is a little confused by this sudden culinary development, but thrilled nonetheless.  As much as I am enjoying cooking, I still only try things that are simple. Cooking with two toddlers underfoot is an arduous task, so I can’t spend too much time in the kitchen. One of my favorite new side dishes is “Smashed Potatoes.” Here are the simple directions for a delicious accompaniment to your meal:

Wash 8 small red potatoes and set on a baking sheet

Bake at 350 for about 45 minutes, or until they are soft, but not completely done baking

Pull from the oven and give each potato one good “smash” with a potato masher.

Drizzle with olive oil, Kosher salt, a small sprinkling of garlic powder and pepper

Continue baking for about 15 minutes

Ta-da! Couldn’t be easier, and they are scrumptious. You can add a little butter and sour cream, or enjoy them as is.

One more recipe I feel like I have to share is my husband’s favorite meal – beef tips. Again, it’s so simple!

Mix together one pound of stew meat, one can Cream of Mushroom soup, one package of dry onion soup mix and 1 cup of water. COVER WITH FOIL – this part is important!

Bake at 350 for 3 hours. That’s it! Serve over white rice, egg noodles or mashed potatoes. Throw in a vegetable and you’re done. Honestly, this meal is SO good – especially during the fall months, or anytime you want comfort food.

Summer is coming to an end, the kids are getting back into a routine and I’m really looking forward to all the exciting things happening in the next few months. Leigh and I are attending Tasting the Town in September and will be blogging the whole time! We are really looking forward to this event. Also, I’m eagerly awaiting the opening of the new Chick Fil A in Kingwood, which is slated for October. In the meantime, I’m going to try to keep up my successful cooking streak. Wish me luck!

Happy eating!

Sally

Let the madness begin!!

It’s finally here! The last weekend before school starts. There will be a varied mix of emotions for many parents as Monday approaches. Some will hear a choir of angels singing a hallelujah chorus, some will be sad because they are sending their oldest or youngest child to their very first day of school and others, likely the majority, will take a deep breath because the madness is about to get all the more chaotic. Shuttling your children from dance lessons, to tutoring and football practice is a common theme. The late night projects will soon rear their ugly heads because your children will undoubtedly wait until the night before it is due to even start it, (I did that a couple of times, sorry Mom). And let’s not forget all the drama that your preteen daughter is going to come home with now that she is in the sixth grade, (I’m guilty of that one too. I’m REALLY sorry Mom!).

To prepare ourselves let’s all practice some calming breathing techniques, or you can just stock up on your favorite wine, whichever you prefer. Sally and I don’t judge. As prepared as we may be for all of the craziness that is about to ensue there will come a day when in between practices, a “forgotten” project and a melodramatic episode from your favorite daughter that you will say to yourself, “Holy crap, I forgot about dinner!” I have a survival tool for you so that you are not mobbed by your starving family…a crock pot.  Yes, a crock pot and not just that but a recipe for it too!  If you have ten extra minutes in the morning and a crock pot, you have dinner. It comes to you courtesy of my husband’s Aunt Cathy who knows a thing or two about being busy.  I just call it Aunt Cathy’s Chicken, you can feel free to call it whatever you like. The name, frankly, is irrelevant. What matters is how it tastes and I assure you, it’s good!

Here’s what you need:

1 package of chicken thighs, it doesn’t matter whether they are boneless or not, like I said, EASY!

1 package of mushrooms, sliced

2 cans of cream of chicken soup

Rice

That’s it…Seriously!

Throw your sliced mushrooms in the crockpot, place your chicken thighs on top of those and then cover it all with the cream of chicken soup. Cook on low all day and serve over rice.

For those days when I don’t feel like cooking this is my go-to recipe.  I usually serve it with green beans and some rolls on the side and everyone is happy! 

I hope that no matter what emotions you may be experiencing next week that it goes smoothly, and to all of your children, Sally and I hope you a have a wonderfully educational and fun school year!

Happy Eating ~ Leigh

Confessions of a sugar fiend

Let me begin this post by telling you a couple of things about myself. First, I have an insane sweet tooth! Most people get a sweet tooth once or twice a week. I get one at least once a day.  It is a serious problem that regularly tests my willpower! Second, I love to bake. So much so that I try to keep my pantry stocked with the basic ingredients needed for baking should I get the itch!

Yesterday, I had the itch.  It started out innocently enough. We are having friends over for dinner this weekend and we wanted to try something new so we decided on Cajun food.  I was trolling the internet for some good recipes like any serious sugar fiend, I started with dessert. I found recipes for beignets and bananas foster, they looked great but I just wasn’t feeling it.  And then there it was, a relatively easy recipe that I had never tried but knew was good. And even better, I had all the ingredients. I decided to make bread pudding with bourbon sauce.  Like any good host, I don’t want to serve my guests bad food so I HAD to test the recipe. That was my excuse at least!

It was easy to make and the perfect treat to quell my sweet tooth.  It came courtesy of http://www.simplyrecipes.com.  I loved it but I know that bread pudding isn’t for everyone so you can click here to search for other dessert recipes.  I hope that if you decide to make it, you love it! 

Bread Pudding with Bourbon Sauce

Bread Pudding

Ingredients

Bourbon Sauce:

• 1/2 cup (1 stick) butter, melted
• 1 cup sugar
• 1 egg
• 1 cup Kentucky bourbon whiskey

Bread Pudding:

• 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
• 1 qt milk
• 3 eggs, lightly beaten
• 2 cups sugar
• 2 Tbsp vanilla
• 1 cup raisins (soaked overnight in 1/4 cup bourbon)
• 1/4 teaspoon allspice
• 1/4 to 1/2 teaspoon cinnamon
• 3 Tbsp unsalted butter, melted

Method

Bourbon Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Happy Eating ~ Leigh

Celebrating my heritage

Most people who have just met me rarely guess that I am half Hispanic.  My mother is second generation Mexican-American and my father is Caucasian. Culturally speaking, I am an all-American girl but I have always racially identified myself as Hispanic.  When I was younger I felt like it set me apart from a lot of my classmates but truthfully when it comes to my Mexican heritage I have always felt like I am grasping at straws.  I don’t speak Spanish fluently and I never had a quince.  I have always felt that it has been the food, rather than the customs, that have tied me to my heritage.  My mother’s family didn’t pass down traditions the way some do, they passed down recipes.  Mexican rice, charro beans, homemade tortillas and enchiladas were the staples at my grandma’s house when I was young. 

Growing up, we lived five hours from my mother’s family so our visits were limited to holidays and summers.  Each visit consisted of intense night sessions of hide-and-seek with our dozen or so cousins, cramming around the kitchen table and catching up and usually a cooking lesson from my grandma or one of my aunts.  I was so spoiled by my grandma’s cooking that when we went home I refused to eat store bought tortillas. The moment we got her house I would beg her for some of her tortillas and her response was always the same, if I wanted them I had to help her make them.  She would make the dough balls and I would roll them out.  They are mouth-wateringly good and horrible for you, but my ten year old self wasn’t worrying about pant size then!

My favorite Mexican dish has always been enchiladas.  To me they are the equivalent of American comfort food.  When I started cooking on a regular basis I tried and tried to make enchiladas the way my aunts and grandmother did but I could never get them right, my tortillas always fell apart!  It was not until another impromptu cooking lesson at my grandma’s house that I finally figured out where I was going wrong.  My Aunt Lupe explained to me that my oil was not hot enough, I was not leaving the tortilla in the oil for long enough and I was putting the tortilla in the oil before the sauce, I had it all wrong! 

Those of you who have worked with corn tortillas before know that they are dry and brittle.  When making enchiladas the oil serves to soften the tortilla to make it moist and pliable.  If you take the tortillas out of the oil too soon then your enchiladas break apart before you get them on a plate. If you leave them in too long you will have flautas.  At this point I pretty much have the process down.  My favorite type of enchiladas to make is chicken.  I have fooled myself into believing that chicken is healthier for me than beef. Also, it takes a little more love to make the chicken enchiladas so when I am really in the mood to cook I usually spring for these.  I like to think of myself as a generous person so I am sharing my recipe with y’all!

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Ingredients:

4 boneless, skinless chicken breasts

Two cups canola oil, divided

Cumino, salt & pepper to taste

1 4 oz can green chiles

Salsa verde, to taste (I like la costena, it is very mild)

Asadero Cheese, shredded

Sour cream

Corn tortillas

 

First, warm up one cup of the canola oil in a large skillet. Blend the cumino, salt & pepper and rub on the thawed, clean chicken breasts. Once your oil is warm place the chicken in the skillet and allow it to cook through, about five minutes per side, maybe more depending on how thick your chicken is.

Once your chicken is cooked through place them on a cutting board and shred them. I use two forks to do this.  I use one to hold the breast in place and the second to rip apart the breast into small slivers.  Place the shredded chicken in a bowl and mix in the can of green chiles and as much or as little salsa verde as you like.

In a separate pan, warm up your second cup of oil.  While the oil is heating up prepare a baking dish for the enchiladas.  Once the oil is hot place a tortilla in the oil, 3 to 5 seconds per side.  Lay the tortilla flat in the baking dish or on a separate plate, put some chicken in the middle of the tortilla and top with a pinch of asadero cheese.  Now you roll, be prepared for the tortilla to be hot, I can’t tell you how many times I have burnt my fingers doing this but it is totally worth it! Place the enchilada in you baking dish and continue until you have used all of your chicken.

Once all your enchiladas are rolled, generously spread sour cream on top of the enchiladas and then cover them with the remaining asadero cheese.  Bake for about twenty minutes in a 350° oven or until all the cheese is melted. 

This recipe feeds my family of four without any issue, it usually makes around a dozen enchiladas.  I hope you all enjoy it!

 

Happy Eating ~ Leigh

 

 

 

And the winner is….

What a weekend! We received so many great stories from our readers that rather than going out on our own, Sally and I were able to live vicariously through all of you!  There was a wide variety of stories to pick from, some were sweet, some were funny and one was down right hilarious, which brings us to the winner…drum roll please….KIRSTEN DI RENZO!!!!

Kirsten shared the story of a night out with a good friend from college.  She and her friend, who are both mommies, went to see their favorite 80’s cover band, The Spazmatics, play at a bar in downtown Houston. 

The ladies night contest winner, Kirsten Di Renzo (left), with her good friend Tanya.

About three years ago I would look forward to a watching the best 80′s band in Houston, the Spazmatics! They played at the same spot every Thursday night. I would make a show about once a month with my really good college friend. It was a small place and the music was so exciting! There were always those few 80′s songs they would play that got you moving and dancing more than any other. One of the most exciting songs was “99 Red Balloons.” They played that song so well that you couldn’t help but get out and sing and dance to it. Unfortunately, one night the song was just so exciting that my college friend’s bladder could handle the excitement either. She made it through the first two minutes, looked at me and said “Uh-Oh!”  It’s hard to dance and jump all around when you have had kids….things change! Maybe for the better, but our female bodies change for the worse. Lesson of my girls night story: Make sure you go potty before you dance!

Kirsten, thank you for sharing your story with us and making us laugh so hard that WE almost pee’d our pants!  We hope that you and your friends have a wonderful time at The Tasting Room. 

Happy Eating ~ Sally and Leigh

Don’t know what to cook for dinner?

I find myself in this situation all the time. I want something yummy, but healthy and my kids have to like it too. I like to try new recipes but it is not often that they are well received, mostly due to two picky little kids, so I recycle recipes, A LOT! One of our favorites is baked rigatoni. It requires some prep work but in the end you get your veggies, grains, dairy and protein all in ONE dish. That is my kind of meal.

To start you will need some Italian sausage. I like Johnsonville’s Mild Italian, it has a kick but not so much that my kids wont like it. I cook the links in a pan filled halfway with water.

While the links are cooking, saute minced garlic, (2 cloves), chopped onion, (1/4 cup), and crushed red pepper flakes, (to taste), in olive oil. You want to make sure that you have enough olive oil to coat the rigatoni when you mix it together in the end. If you don’t want any extra heat you can leave the pepper out.

Cook your rigatoni and steam some fresh broccoli.

Once my sausage links are cooked almost all the way through I like to drain the water and slice the sausage into small pieces and then continue cooking them.

Once everything is cooked and steamed, mix it all together and put it in a baking dish.

Next, you will place little dollops of ricotta cheese indiscriminately throughout the dish. You don’t want so much that it takes it over, just enough to add some creaminess to the pasta.

Finally you top it with some shredded mozzarella and let it bake in a 350 degree oven, uncovered, for about 2o minutes. My entire family loves this meal and I hope yours does too!

Happy Eating ~ Leigh

My favorite part of home ownership

My husband and I just recently purchased our first home.  The experience was slightly brutal but more than worth it in the end.  It took us almost a month to get completely unpacked and while we still have some spaces to fill it hasn’t stopped us from having friends and family over for dinner.  The best part of these dinners is that it gives me a chance to try out new recipes.  It seems that every time I get the itch to try a new recipe it falls flat because my young children can be pretty picky about what they eat, so guests are essential to trying out new recipes and space is crucial to hosting guests.  Thus, the ability to actually host a dinner at my home is, as of yet, my favorite part of home ownership. 

Our most recent guests were Sally and her family.  Rather than going out for our monthly ladies night, we decided to get our families together for a Mexican fiesta.  The menu consisted of watermelon mojitos, jalapeno cream salsa, queso con carne and beef and chicken fajitas.  The food was good but I think the mojitos were the biggest hit of the night, even my husband liked them!

As much as I would like to be, I am not so good a cook that I can throw ingredients together and make a great drink or dip.  I rely heavily on recipes from friends, family and my cooking bible: Food Network Magazine.  I got the idea for the watermelon mojitos from a friend of mine after she posted a picture of hers on Facebook.  The next step was finding a recipe.  After a good long search, I chose the recipe from Dara, the writer of Cookin’ Canuck.  Her recipe is as amazingly good as it is simple. 

The Cookin’ Canuck’s watermelon mojito is a great way to start any dinner!

Puree seedless watermelon in a blender

Muddle 12 large mint leaves, 2 tablespoons of sugar and 6 tablespoons of lime juice in a sturdy glass pitcher.  Be careful not to muddle the mint to the point that the leaves fall apart. 

Pour three cups of the puree and 6 ounces of light rum into the pitcher and stir gently.

Serve over ice with a lime and mint sprig garnish and enjoy!

If you are like Sally and I, you will need to double this recipe.  The given quantities of these ingredients will make enough for four drinks and trust me; you are going to want more than one! 

Paired with tortilla chips, this jalapeno cream salsa will be a hit at your next get together.

Now, you can’t have drinks without something to munch on! That is where the jalapeno cream salsa comes in.  This recipe is also very easy and I got it from Food Network Magazine.  The recipe calls for 4 seeded jalapenos, 1 cup of cilantro, ½ cup of mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon of olive oil.  I simply threw my seeded and chopped jalapeno and cilantro into a food processor, I processed the peppers and cilantro until all of the major chunks were tiny.  Then I added everything else and let it blend for about a minute. 

Having followed the recipe exactly, I would do things differently next time around.  I would leave at least one jalapeno with seeds to get a little more heat and I would only use a ¾ cup of cilantro.  The dip was good but I could have used a little more zing. 

I hope that you all have the occasion to try these sometime soon; they will turn any get together into a great time!

Happy Eating ~ Leigh

Time for a new Contest!

 

Submit your story and enter for a chance to win tickets for you and two friends to TTR”S Saturday Sevens

We love all of our readers who continuously support our blog and to show our appreciation we are introducing a new contest. As mentioned in our previous blog, we are asking all of our female readers to tell us about their favorite ladies night memory.  Was your night so great that it will be compared to every other night out or was it so bad that all you can do is laugh about it? Either way we want to hear about it.  Entries can be submitted here until Friday, August 10.  The winner will be announced the following Monday, August 13.  The winner will receive three tickets to TTR’s Saturday Sevens, a wine tasting event that occurs every Saturday in August.  The winner and two friends will get to participate in a tasting of seven different wines, good food and great company amid the beautiful scenery of TTR’s relaxing covered patio.  The winners story will also be featured on Lake Houston Food, so lets keep it clean! Good luck to all the ladies who enter and thanks again for all of your support!

Happy Eating

Leigh & Sally

Survey Says: You need a ladies night!

 The National Association of Domestic Engineers (NADE) is conducting a national survey to determine how average American domestic engineers, (Homemakers), spend their day.  Please choose the answer that best fits your circumstances.

Your clothing of choice for the day is:

1. Ann Taylor walking shorts, a pressed blouse, blown out hair and matching accessories. What if the neighbors stop by?!?
2. Yoga pants; stretchy is better for reaching into those tight places where my son threw his favorite toy during a tantrum because Mickey Mouse was over.
3. Anything not covered in spit up.
4. Choice? I am lucky if I get out of my pajamas before 11 am!

It’s lunch time. Your baby has been sick with her first cold all morning and your picky toddler is screaming because he is hungry. You:

1. Are all set. You already made an all organic PB&J, took off the crust and sliced some fresh peaches while the baby was asleep.
2. Warm up a bowl of easy mac and hope he eats it. He’ll get a double dose of veggies tonight at dinner.
3. Let him raid the pantry. Surely he’ll find something he likes in there.
4. He’s eating play-doh®, that should fill him up, right?!

 It’s 4 in the afternoon.  Your children are tearing up the house, you forgot to let the chicken thaw for dinner and your husband wants to bring his new boss over for dinner, TONIGHT. You:

1. Turn a movie on for the kids, put the chicken in the microwave to defrost, take a shower and vacuum before your hubby even leaves the office. You’ve got this!
2. Shove the toys under the couch, under the beds, wherever they can’t be seen and order take out and hope it passes as homemade.
3. Reach for a cork screw, a wine glass and the merlot on the top shelf.
4. Sit down amid the mess that is your home and cry.

If you answered “1” to any or all of these questions, congratulations, you rock!  If you chose any other answers you need a break! NADE is happy to offer these suggestions:

–          Take a bubble bath and drink a glass of wine.

–          Hire a babysitter and have your husband take you out.

–          Call your best girlfriends, put on the pretty clothes that you never get to wear and go out for a ladies night.

We at Lake Houston Food, Sally and I that is, tend to lean more toward the third option.  We are both stay at home moms and while every day is not nearly as crazy as the situations listed above, we do need a break from time to time.  We both have small children so going far is out of the question.  For our ladies night we ventured to Kings Harbor to The Tasting Room.  Let me tell you right off the bat, this is not a place you want to take your children….which made it a perfect spot for us worn out mommies who desperately needed a night out!

We had been eagerly awaiting the opening of TTR for some time. There’s just nothing else like it in the area and it is a welcome change from the typical bar scene. It’s simply a beautiful space. It’s furnished tastefully, and the atmosphere is very much alive! It’s the perfect spot to sit with your best girlfriends and enjoy a glass of wine. TTR is nestled right on the water at Lake Houston, which makes for fantastic views as the sun goes down. The milieu and the wine meld to create an evening conducive to a great time! Unlike the previous tenants in the space, TTR has a beautiful outdoor patio.

French Fries with Parmesan Cheese and Truffle Oil Dipping Sauce

If you need a quick nosh, they have a fantastic menu. As mothers of small children, the last thing you would ever expect us to order for ourselves would be a grilled cheese sandwich and fries. However, we did and they were sublime! The crispy French fries with Parmesan cheese and truffle oil dipping sauce, and mini chevre grilled cheese sandwiches with sweet tomato jam had us questioning how a simple meal could have been transformed so tastefully!

Mini Chevre Grilled Cheese Sandwiches with Tomato Jam ~ Simply Amazing

TTR was the perfect location for our girls night out. Getting lost in good food, good wine and great conversation was just what we needed! If you need a night out with your girls and want something more stimulating than draught beer and shuffleboard, TTR is the #1 spot in the Lake Houston area.  If you would like more information about TTR you can vist thier website where you can view thier menu, upcoming events and even reserve a table!

With that in mind we are very excited to announce our newest contest.  We would like all of our female readers to tell us about their favorite ladies night memory.  The winner will receive three tickets to TTR’s Saturday Sevens, a wine tasting event that occurs every Saturday in August.  You can sit on the beautiful covered patio as you partake in a tasting of seven different wines, good food and great company.  Ladies can submit their stories through the contact page until Friday August 10. The winner will be announced Monday, August 13.  Good luck to all who enter the contest!

Happy Eating….And Drinking!!

Leigh & Sally