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Jalapeño Pie

Jalapeno Pie

Tasty, Quick, Appetizer
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Prep Time 5 minutes
Cook Time 45 minutes
Course Appetizer
Servings 10

Ingredients
  

  • 2 Cups Shredded Sharp Cheddar Cheese
  • 2 jalapeños, seeded and sliced into slivers
  • 2 Cloves garlic, chopped
  • 6 eggs, beaten until frothy

Instructions
 

  • Preheat oven to 275 degrees. Oil the bottom and sides of a pie pan.
  • Place cheese in pan. Arrange jalapeño slivers over cheese.
  • Whip eggs, pour over cheese, and sprinkle garlic over top.
  • Bake 45 minutes, remove, slice into pie wedges, and serve warm.

Video

Notes

May be baked a day ahead, warmed, sliced and served.
Keyword appetizer, cheese, jalapeno, quick

Notes of The Nutcracker

For a recipe to work, the ingredients must complement each other and stick to a formula. Afterall, there are rules for how to make the dough rise and how to get a smooth sauce. But you and I both know the best recipes do not stick to the formula. The best recipes exude creativity and pull from decades of experience. This month, Texicureans is inviting you into the home of Haley and Easton Smith, both professional ballet dancers. They graciously shared their story, their labor of love shaping The Nutcracker Ballet San Antonio, and a recipe with a twist. Or pirouette?

The Smiths met in the ballet studio in a story measuring up to a movie meet cute moment. He saw her, knew she was the one, and they were on the fast track from there. The Smiths have each individually performed The Nutcracker since they were children and have taken this wealth of experience to choreograph The Nutcracker for Ballet San Antonio.

Haley shares, “Easton and I had such a wonderful time working together in the studio again during the creative process.  Our creative styles complimented each other, and we were always able to keep working and moving forward creatively, loving every minute of it.  We had to edit the musical score, create all the steps for every dancer on stage, choose the props and costumes, create the lighting design, set the music tempos with the conductor, and create all the production cues.  It was a monumental task, but we grew and learned so much through the process and now we get to enjoy seeing the beautiful dancers of Ballet San Antonio perform it every year.”

In the kitchen with them, Haley and Easton’s passion for ballet and their confidence and praise of everyone at Ballet San Antonio was palpable.

About Ballet San Antonio’s The Nutcracker

Ballet San Antonio’s The Nutcracker, originally commissioned by Ballet San Antonio for Ballet San Antonio, choreographed by Easton and Haley Smith and with its world premiere on Friday, November 23, 2018. In the 2021-22 season, Sofiane Sylve became the Artistic Director and Director of the School of Ballet San Antonio.

“The Nutcracker that Easton and I created for Ballet San Antonio was inspired by our favorite productions: the country’s oldest Nutcracker that we performed with Ballet West by Willem Christiansen and one of the greatest Nutcrackers made by George Balanchine. We have both performed in the Nutcracker every year since we were about 9 years old, and we also drew from those experiences to create an exciting, fast paced Nutcracker that would entertain children and adults alike. The classic story is retold clearly with exceptional dancing and mesmerizing lifts.   New digital sets create a spectacular setting for the dancers and a live orchestra returns this year as well. There are also 140 local children in the show, drawing in the community for a wonderful holiday tradition.”

Where: Tobin Center for the Performing Arts

When: Full Length Performances December 2-4 and December 9-11

Dec 2, 2022 – 7:30 pm

Dec 3, 2022 – 2:00 pm

Dec 3, 2022 – 7:30 pm

Dec 4, 2022 – 2:00 pm

Dec 9, 2022 – 7:30 pm

Dec 10, 2022 – 2:00 pm

Dec 10, 2022 – 7:30 pm

Dec 11, 2022 – 2:00 pm

Sensory Friendly Performance

Dec 6, 2022 – 10:00 am (approx. 1 hr.)

Student Performances

Dec 8, 2022 – 9:50 am (approx. 1 hr.)

Dec 8, 2022 – 11:15 am (approx. 1 hr.)

December 9, 2022 – 10:00 am (approx. 1 hr)

Ticket Link: https://www.tobincenter.org/thenutcracker

Tickets can be purchased on the Tobin Center’s website (link above), by visiting the Tobin Center’s Box Office at 100 Auditorium Circle, or by phone at 210-223-8624. The Tobin Center Box Office is open Monday – Friday from 10 am – 6 pm, Saturdays from 10 am – 2 pm and 2 hours prior to show time on performance days for in-person sales.

Bio: Sofiane Sylve was born in Nice, France, where she studied at the Académie de Dance. She was a Principal dancer with Germany’s Stadttheater, Dutch National Ballet, New York City Ballet, San Francisco Ballet and Semperoper Ballett. During the 2020/21 season she became a ballet mistress with the Semperoper Ballet as well as the Artistic Advisor for Ballet San Antonio.  In the 2021-22 season, Sylve became the full-time Artistic Director of Ballet San Antonio and Director of the School of Ballet San Antonio. Sofiane Sylve’s full bio can be found at: https://balletsanantonio.org/dancers/sofiane-sylve/

Recipe

Did you know that the Nutcracker is an historical foodie’s ballet?  It is said that the 2nd act showcases the 19th century’s most precious confections.  At a time of the year when straying from nutrition is most apt – the Smith’s recipe for zucchini bread slips a little “green” into your diet! They also offer twists like a vegan option and a chocolate addition to enhance the appeal. Find the recipe on our website texicureans.com

For me, some of the most wonderful moments leading up to Christmas are baking with holiday music playing in the background. Absolutely one of my favorites is the soundtrack to the Nutcracker Ballet.  With every note of Sugarplum Fairy, can’t you just imagine throwing in a pinch of cinnamon and dancing around the kitchen? That’s what you’ll find me doing this holiday season. Ding ding ding ding ding…ding ding ding…

Zucchini Bread

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Course brunch
Cuisine American

Ingredients
  

  • 3 Cups All-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp soda
  • 1 tbsp ground cinnamon
  • 3 large eggs
  • 1 cup olive oil
  • 1¼ cup brown sugar
  • 3 tsp vanilla
  • 2 cups grated zucchini
  • 1 cup walnuts or pecans

Instructions
 

  • Preheat the oven to 325 degrees.  Grease and flour two 8 x 4 inch pans.
  • Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
  • Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined.
  • Add flour mixture and beat well.  Stir in zucchini and walnuts until well combined.  Pour batter into the prepared pans
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 -60 minutes.  Cool in the pans on a wire rack for 20 minutes.

Video

Notes

To make the recipe vegan:  substitute organic flax seed for eggs - 1 tbsp flaxseed mixed with 3 tbsp water for each egg.
Keyword bread, zucchini, sweet bread, brunch

Dark Chocolate Pecan Patties

Texas pecans are supremely the very best!  Add dark chocolate, and you have a healthy, satisfying treat.  

I like to buy at least 60% dark chocolate chips for that rich strong element.  Buying your pecans at the grocery store is ok, but if you can purchase from a local orchard, that would be primo.   This candy is a snap to create – and will delight your guests or makes a nice neighbor gift for the holidays. 

Dark Chocolate Pecan Patties

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Ingredients
  

  • 1 pkg Dark chocolate Chips 60% Cocoa
  • 2 cups chopped pecans

Instructions
 

  • Melt chocolate in a glass bowl, stirring often
  • Stir in chopped pecans
  • Drop on parchment paper to make 2½" patties

The Three Ps: Pumpkin Pecan Pie

This is where the creaminess of pumpkin filling meets the crunchy sweetness of pecans in one dreamy slice.
I actually tell you how to prepare a fresh sugar pumpkin – those small couple-pound pumpkins sold specifically for this purpose.  The freshness of roasted pumpkin pulp can’t be beat.  You can even roast it a day ahead so it’s ready for you.  (If you must:  Canned pumpkin puree may also be substituted – however, do not use pumpkin pie filling)
At a time of year when pecans are in so many recipes, you might consider roasting up extra to have on hand as an additional snack.
After roasting the pumpkin and pecans, this is a 2-step filling – mixing together the pecan topping and beating together the pumpkin filling.

The Three P: Pumpkin Pecan Pie

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Course Dessert
Cuisine American

Ingredients
  

  • 1 Sugar pumpkin
  • 1 Refrigerated pie crust

Pecan Topping

  • 2 cups halved Texas pecans
  • 1 cup brown sugar
  • 8 tbsp butter

Pumpkin Filling

  • 1 ¾ cups freshly roasted pumpkin pulp (not canned pie filling)
  • 2 large eggs
  • 1 cup cream
  • ¾ cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp kosher salt

Instructions
 

  • Preheat oven to 425 °F
  • Cut the pumpkin in 1/2, remove the pulp and seeds, anyplace cut side down on a parchment-lined baking sheet.
  • Bake pumpkin until fork tender, about 30 minutes. After cooling for a few minutes, scoop out pulp from rind. You also may be able to peel the skin from the pulp. Reduce oven to 300 °F for pecan roasting,
  • Place pice crust in a deep dish pie pan. St in fridge.
  • Spread pecans out on a baking sheet covered in parchment paper. Bake for 10 minutes, remove from oven and stir, and place back in oven for another 10 minutes.  After removing, set oven back to 425. Let cool.  Finely chop.
  • In a medium bowl, stir together brown sugar and melted butter.   Stir in pecans.
  • In a large bowl, beat together the pumpkin pulp, eggs, cream, maple syrup, butter, and spices. 
  • Spread the pecan mixture on the bottom of the pie crust.  Pour the pumpkin filling on top.
  • Bake at 425 degrees for 15 minutes on the bottom rack.  Reduce temp to 350, place pie on middle rack and bake for additional 35-45 minutes.  Pie is ready when reaches an internal temp of 170 degrees or is slightly jiggly in the center but firm around edges.
    Cool to room temp and then chill in fridge for up to 3 days.

Video

Notes

1.  You can substitute 1/2 and 1/2 for the cream.
2.  Great pie to prepare ahead and freeze. (Be sure and wrap in both plastic and aluminum foil).  Thaw overnight before serving.
Keyword pumpkin, pecan, pie

Roasted Sweet Potatoes and Cranberries

Thanksgiving is a time for tradition.  We all have our fave dishes!  What if you could take one of the expected dishes and turn it into an unexpected burst of flavor?  That’s exactly what Roasted Sweet potatoes and Cranberries accomplishes.

Once roasted, the cranberries release their juices in little pockets of flavor AND the colors of the sweet potatoes and cranberries make a splendid presentation.

Add cinnamon, and you have a beautiful taste combination.  Cinnamon just seems to pair really well with the sweet potatoes.

Of course, Texas pecans add just the perfect crunch to this fabulous showstopper.

At a time of the year that your time is in so much demand, this dish is easy, takes very little time, and has big health as well as show benefits!

I can hear the “ooooooh’s” and ahhhhhh’s now!

Roasted Sweet Potatoes and Cranberries

A showstopper twist to an old fave
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Side Dish
Cuisine American
Servings 10

Ingredients
  

  • 6 cups cubed sweet potatoes
  • 8 oz bag cranberries
  • 1 cup Texas pecans or walnuts
  • 3 tbsp maple syrup
  • 3 tbsp Texas olive oil
  • 1 tsp salt
  • 3 tbsp cinnamon

Instructions
 

  • Preheat oven to 400 degrees.
  • Place sweet potatoes, cranberries, and nuts in a large roasting pan.
  • Combine maple syrup, olive oil, cinnamon and salt in a bowl.
  • Pour liquids over sweet potato mixture and stir until well mixed
  • Roast in oven for 40-50 minutes

Video

Notes

I have made this dish one day ahead with great results.  You can even roast and refrigerate to free up some oven space the day of your meal.
Keyword sweet potatoes, cranberries, pecans, thanksgiving

Best Little Cookies in Texas

My friend M’Lissa Steel has deep roots to Fayette County. Her Great-Grandfather, William Loessin was Sheriff of Fayette County from 1925-1946. Even before that, her Great Great Great Uncle, August Loessin, was the Sheriff. My own Dad spent some time at the historic courthouse as a Federal Social Security Claims Representative as well. Walking around the square with her affirmed the saying is in fact true about everyone knowing your name in a small town. Hugs all around! 

Pecan season is here! Celebrate with this authentic and legendary recipe from the Chicken Ranch. Yes, that Chicken Ranch. M’Lissa’s Great Uncle Bill was hired as caretaker of the property after it was closed. This recipe is attributed to Miss Jesse, one of the first Proprietors. Remember earlier I said to grab as many pecans as you could? This recipe calls for 2 lbs.! It is certainly a celebration of our Texas State Tree – the Pecan. Happy Baking!

Best Little Cookie in Texas

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Prep Time 10 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 4 eggs
  • 2 Cups sugar
  • 8 cups chopped pecans
  • 2 tsp cloves
  • 2 tsp cinnamon
  • 2 tsp soda in a little water
  • 1 lb chopped dates
  • 1 lb raisins
  • 1 1/2 cup melted butter
  • 3 cups flour (or slightly more)

Instructions
 

  • Preheat oven to 275 degrees
  • Beat eggs well.  Add sugar and stir.  Add cinnamon and cloves.  Stir.
  • Add chopped dates, pecans, raisins, and butter.  Mix well. Add Soda.  Then mix in flour, a little at a time.
  • Drop 4 -5  mounds on greased cookie sheet.  Bake and test a few cookies to see if more flour is needed.
  • Bake in slow oven - 275 degrees, 30 - 45 minutes.  This will depend on size of mounds.  Original recipe said 20 minutes, but this isn’t quite enough.  Perhaps it was a wood burning stove originally………

Video

Notes

Enjoy!  
OK  - this is a good time to divulge that I LOVE cookie dough!!! 🙂
Keyword cookies, pecans, dates

Spaetzle

Spaetzle – its a celebration of all things Octoberfest!  Join me as we examine the many possibilities of this versatile German pasta.  Think of it as your side dish instead of potatoes, pasta, or rice.  It also can become a main by adding sliced sausage.  My daughter-in-law adds sautéed mushrooms to excite her children’s palate.  So, you may not be able to say it correctly (like me) but you can cook it up a storm and add a little diversity to your meals.  Prost!

Creamy Spätzle with Sage

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Cook Time 35 minutes
Servings 6

Ingredients
  

  • 1 Bag Spaetzle noodles
  • 4 Quarts Water
  • 1 tbsp Concentrated chicken broth
  • 4 tbsp butter
  • 2 tbsp finely chopped sage
  • 2 tsp chopped garlic
  • 3/4 cup Heavy cream (whipping cream)
  • 1/2 tsp salt
  • 1 tsp pepper

Instructions
 

  • Bring 4 its water to boil. Stir in spaetzle, boil uncovered for 25-28 Minutes
  • Drain in colander
  • Melt 4 tbsp butter in large skillet over medium heat. Add garlic and chopped fresh sage. Cook, stirring frequently for 1 minute.
  • Stir in cream and spaetzle. Turn heat to low and cook for 1 1/2 minutes. Stir in salt and pepper.

Video

Notes

You can also top with grated Swiss cheese
Sliced sausage can be added to create a complete meal when served with a salad.  
 

Sour Dough Loaf

Few aromas in life match that of fresh bread cooking in the oven. And then to follow up, the crispness on the outside and tenderness on the inside of a loaf of freshly made sour dough bread is pure heaven.

Sour dough starter can be found from a friend or even the internet. At first glance, this recipe seems complicated, but once you’ve done it a couple of times – you’ll have it down, Sour dough bread is easily digestible, giving you a feeling of satisfaction but not stuffiness. With fresh butter – truly nothing is better!

Branch out, try it, and you will be hooked. It’s truly worth the organization of your time to make it work.

Sour Dough Loaf

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Equipment

  • Large oven-proof pot with lid
  • Kitchen scale
  • Parchment paper
  • Glass jar with lid

Ingredients
  

  • 50 g (1/4) Cup active sour dough starter
  • 350 g (1 1/3 C + 2 tbsp warm water
  • 500 g (4 Cups + 2 tbsp) bread flour
  • 9 g (1.5 tsp) fine sea salt

To Replenish Starter

  • 60 g active sour dough starter
  • 60 g water
  • 60 g unbleached flour

Instructions
 

  • 1. 1. In the Middle of the day before wanting to bake bread: Take starter from the refrigerator. Using a scale with a jar set on top and set to “0”. Measure 60 g starter. Take scale to “0” again. Measure in 60 g water and stir. Take scale to “0” and add 60 g flour and stir. Loosely cover and set on counter until 6-10 PM. (I like to set under my under-counter light)

Make the Dough: 

  • 2. In the evening, set a 8 1/2” bowl on the scale and set to “0”. Add 50g starter. Set scale to “0”. Add 350 g warm water and mix together thoroughly. Set scale to “0”. Stir in 500 g bread flour and 9 g or 1 1/2 tsp salt. Finish mixing by hand to fully incorporate the flour. 
  • 3. Cover with a damp towel and let rest for 30 minutes. 
  • 4. Take this time to replenish your starter with fresh water and flour in a new jar. (I print the date on jar)
  • 5. After dough has rested, work into a smooth ball . Grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the ball until it tightens - about 15 seconds.

Bulk Rise: 

  • 6. Cover the bowl with a damp towel and let rise overnight (8-10 hours) at room temperature - approximately 70 degrees. The dough is ready when it has doubled in size.

Shape:

  • In the morning, move the dough to a lightly floured cutting board. (I also flour my hands) Repeat the pull and press function from the previous night. Flip the dough over and let it rest 5-10 minutes. Meanwhile line a bowl with a towel dusted with flour (or use a proofing bowl) and lift dough into it, seam side up. 

Second Rise:

  • Cover the bowl and let it rest for 30 - 60 minutes. Preheat oven to 450 degrees. Cut a sheet of parchment paper to fit the size of you baking pot, leaving excess room around the sides.

Score:

  • Place the parchment over the dough and invert the bowl to release. Sprinkle th dough with flour and gently rub the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough with an “X”. 

BAKE:

  • Cover dough with lid and bake for 20 minutes. Remove the lid and bake an additional 30 minutes.Remove and let cool for 1 hour. Sourdough is best consumed on the same day it is baked. Store at room temperature in a plastic bag for one day. 

Notes

  • If we don’t consume in one day (which is hard), I slice and freeze. You can also make croutons and freeze. 
  • This may seem complicated at first glance, but once you’ve done it a couple of times, it makes sense.

Cauliflower “Mock” Mac-n-Cheese

Mac ‘n Cheese – It’s classic; it’s comforting; kids as well as adults love it!  By simply swapping out cauliflower for the pasta, you add nutrition as well as cut carbs.  The cauliflower actually gives it a little crunch and it will still satisfy that melted cheesy craving. 

In true Texas fashion, I like to add chopped jalapenos for that “heat” factor in your mouth.  (Determined by how many seeds and how much membrane you leave).  The dried mustard lends a kick without overwhelm. 

I use dried onion flakes for easy preparation, but you can also saute ¼ cup of fresh red onions for a little color. 

Try it!  You may be surprised how you love it!

Cauliflower "Mock" Mac-n-Cheese

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Ingredients
  

  • 1½ head cauliflower
  • 3 tbsp butter
  • 1½ cup half-and-half or whole milk
  • 1 tsp garlic powder
  • 1 tsp dried mustard
  • 1 tbsp dried onion flakes
  • 1 jalapeno finely-chopped
  • 1½ cup shredded cheese, divided

Instructions
 

  • Steam bite sized cauliflower in small amount of water for about 5 minutes.
  • Remove from pan.
  • Melt butter, stir in flour and 1/2 and 1/2 and stir until thickened. ( if gets too thick, simply add more milk)
  • Add garlic, mustard, and onion flakes
  • Add finely chopped jalapeño
  • Stir in 1 cup of cheese
  • Add in cauliflower and stir.
  • Pour into an oven proof container, top with remaining 1/2 cup cheese and bake for 10 minutes.

Video

Daddy’s Chili and Nanny’s Cornbread with Lou Ann in Hunt, TX

The Texicureans team had an exciting day in the kitchen with Lou Ann Smith and her family. We explored some of her favorite family recipes, including her dad’s chili and her nanny’s cornbread, and talked Texas traditions in her beautiful kitchen in the family home in the Texas Hill Country near Hunt, Texas.

Lou Ann and her husband are avid gardeners and raise chickens and goats on their rural acreage, and the family’s love of food has inspired the next generation likewise.

Click the YouTube window below to watch the video and scroll down for both the chili and cornbread recipes!

Lou Ann's Daddy's Chili

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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 lbs. lean chuck roast, cut into chili-size pieces (ask your butcher to do it so you can select the chuck roast)
  • 1 medium onion
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 5/8 cup chili powder
  • 2 cloves garlic
  • 1 small can tomato paste
  • 2.5 cups water

Instructions
 

  • In a large pot, brown the chili meat. When no longer pink, add onion and continue cooking until slightly browned. 
  • Stir in the cumin, pepper, salt and chili powder. Cook until spices are fragrant. 
  • Add the garlic, tomato paste and water and cover. 
  • Simmer for 25-30 minutes or until meat is tender.

Notes

This is really best the next day.

Lou Ann's Nanny's Cornbread

Lou Ann Smith's Nanny's Recipe, adapted from Better Homes and Gardens Cookbook, 1941 edition
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 3/4 cup flour
  • 1 cup coarse ground cornmeal
  • 1 tsp salt
  • 3 tsp baking powder
  • 2 tbsp sugar (optional, depending on your taste)
  • 2 well-beaten eggs
  • 1 cup whole milk
  • 1/4 cup melted butter (original recipe used shortening)

Instructions
 

  • Preheat oven to 400 degrees
  • Put cast iron skillet into oven to heat for about 15 minutes before beginning the recipe.
  • Stir dry ingredients together in large bowl. 
  • Separately, combine eggs, milk and melted butter or shortening. Add to dry mixture and stir just until moistened.
  • Remove skillet from oven and pour cornbread batter into skillet. Return to oven and bake for 18 - 20 minutes or until golden brown and beginning to pull away from the sides of the skillet.