Wednesday, September 28, 2011

Kelley's Favorite Pie Crust

Pie Dough - makes enough for 2 crusts...

2 1/4 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter , cut into 1/4-inch cubes
7 tablespoons vegetable shortening , chilled
1/3 cup water , chilled with ice, increasing up to 3/8 cup, if needed

1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.

3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes.

4. Roll dough disks on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place.

This pie crust bakes best in a 400 degree oven for 25 min; if longer cooking time is needed, reduce oven to 350 after 25 min and bake until done!

Sunday, September 18, 2011

Cowboy Burgers

1 lb ground beef
1/3 cup diced jalapeno (you can use banana peppers if you want less spice)
1/3 cup shredded cheese (I use the mexican blend)
2 -3 pieces bacon (can use real bacon pieces in a pinch)
1 tablespoon andouille seasoning
1 teaspoon Worcestershire sauce
4 hamburger buns

1 Cook bacon and cut into 1/4 to 1/2 inch pieces.
2 Mix all ingredients, except buns of course, in a large bowl.
3 Form into four 1/4 lb patties.
4 Grill until cooked to your preferred doneness.
5 Place on buns and enjoy!

Tuesday, September 06, 2011

Tanya's Broccoli Salad

This is one of my favorites!

Monday, September 05, 2011

Baked Corn Tortilla Cups

Lightly spray or oil 6-inch corn tortillas.

Press each into an oversized muffin pan.

Bake at 450 degrees until slightly crisp and starting to color.

Fresh Grape Tomato Sauce

4-5 cups grape tomatoes
1/4 teaspoon red pepper flakes
2-3 cloves garlic, crushed
1 teaspoon olive oil
1/4 cup white vermouth
1/4 teaspoon kosher salt
Fresh basil

Heat oil in medium sized sauté pan. Add garlic and red pepper flakes and sauté for a few minutes until they start to color. Add grape tomatoes and vermouth, and salt. Cover and simmer for about twenty minutes. Remove lid and smash down with a potato mashed. Cook uncovered until desired thickness is reached. Add fresh basil pieces.

Crock-navy beans

1 pound small white Navy beans, rinsed
1 large sweet onion, medium dice
8 cloves garlic, peeled

Put beans, onion, and garlic in a 4 quart crock pot. Fill to about two-thirds with cold water. Put lid on and cook on high for about 6 to 8 hours. If beans seem too dry, add a little water. If beans seem to wet, cook with lid of for a while until desired consistency is reached.

These beans will keep in the refrigerator for about 5 days. I sprinkle on a little kosher salt when eating them. They taste a lot like baked beans.

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