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Recipes
Peach Cupcakes with Brown Sugar Frosting
By Texaschef11
Preheat the oven to 350°F
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- Pinch of nutmeg
- 3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark or light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
- 3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)
Pumpkin Muffins with Gingersnap, Cinnamon Chip Streusel
By Texaschef11
Preheat oven to 350 degrees F
- 3/4 cup coarsely chopped gingersnaps
- 1/3 cup cinnamon chips
- 1/3 cup finely chopped toasted pecans
- 1/3 cup oats (quick or old fashioned)
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, cut into small pieces
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 5 tablespoons unsalted butter, softened
- 3 tablespoons oil
- 3/4 cup packed brown sugar
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup milk
Apple Cranberry Crisp
By Texaschef11
Preheat the oven to 350° F
- For the filling:
- 2 ½ -3 Granny Smith apples, peeled, cored and sliced thin
- 2/3 cup fresh or frozen cranberries
- 1 tbsp. sugar
- 1 tbsp. light brown sugar, packed
- ¼ tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 tbsp. unsalted butter, melted
- For the topping:
- ½ cup plus 2 tbsp. all-purpose flour
- ½ cup rolled instant oats
- ¼ cup sugar
- ¼ cup light brown sugar, packed
- 6 tbsp. unsalted butter, melted
Graham Cracker Fudge
By Texaschef11
Melt chocolate in a double boiler over hot water
- 2 * 2 sqs. unsweetened baking chocolate
- * 14-oz. can sweetened condensed milk
- 1/2 * 1/2 teaspoon vanilla extract
- 1 3/4 * 1 3/4 cups graham crackers, finely crushed
- 1 1/2 * 1 1/2 cups chopped pecans, walnuts or almonds, divided
Chipotle Fish Tostadas
By Texaschef11
Bring first 7 ingredients to a boil in a 6-quart Dutch oven
- 3 quarts water
- 2 teaspoons kosher salt, divided
- 1 medium onion, quartered
- 3 garlic cloves, smashed
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 bunch fresh cilantro, tied with string
- 2 pounds firm white fish fillets
- 2 tablespoons olive oil
- 4 garlic cloves, pressed
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 2 to 3 canned chipotle chiles in adobo sauce, seeded, finely chopped, and divided
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 2/3 cup mayonnaise
- 2 teaspoons adobo sauce from chipotle chiles in adobo
- 1 cup vegetable oil
- 12 corn tortillas
- 6 cups shredded iceberg lettuce
- 2 avocados, sliced
- Garnishes: fresh cilantro, lime wedges
- Preparation
Andouille Potato Cakes with Corn Salsa
By Texaschef11
Preheat a deep fat fryer. In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic, and water
- For the salsa:
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1 Jalapeno chile, minced
- 2 1/2 pounds white potatoes, peeled and diced
- 1 tablespoon plus 2 teaspoons chopped garlic
- 3 cups water
- Kosher/Sea Salt
- Freshly ground pepper
- 1/2 pound andouille sausage
- 1 tablespoon finely chopped parsley
- 1/2 cup heavy cream
- 1 cup all purpose flour
- Creole seasoning
- 3 eggs
- 2 cups fine dried bread crumbs
- 1/2 cup roasted or steamed corn kernels
- 4 plum tomatoes, seeded and diced
- 1/2 cup minced onions
- Pinch of Garlic powder
- 1 teaspoon minced jalapeno peppers
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- Kosher/Sea Salt
- Freshly ground pepper
Chipotle Chicken Taco Salad
By Texaschef11
To make the dressing In a small bowl, whisk together cilantro, sour cream, chipotle chile, adobo sauce, cumin, chi...
- For the dressing
- 1/3 cup chopped fresh cilantro
- 2/3 cup sour cream
- 1 tablespoon minced chipotle chile (canned in adobo) plus 1/2 teaspoon adobo sauce.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1/4 teaspoon salt
- For the salad
- 1/2 tablespoon butter
- 1 cup fresh corn kernels
- 4 cups shredded romaine lettuce
- 2 cups chopped grilled chicken breasts (season with southwestern type spices before cooking if possible)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced peeled avocado
- 1/3 cup thinly vertically sliced red onion
- 1 15 ounce can black beans, rinsed and drained
Frozen Watermelon Cilantro Slushy
By Texaschef11
Put cut watermelon into freezer bags and store in freezer for at least 5 hours, preferably overnight
- * 1 small watermelon, approximately 2 pounds, cleaned and cut into 2-inch chunks and frozen
- * 2 1/2 jiggers white tequila
- * 1/2 jigger grenadine
- * 2 jiggers simple syrup (equal amounts of sugar and water, heated until the sugar dissolves; cool)
- * 1 jigger freshly squeezed lemon juice, about 1 lemon
- * 1 jigger freshly squeezed lime juice, about 2 limes
- * Pinch kosher salt
- * 1/4 cup firmly packed cilantro leaves, plus sprigs for garnish
- * 1 lime, sliced thinly into wheels, for garnish
Eggnog Waffles
By Texaschef11
In a medium mixing bowl, whisk together all the dry ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp sugar
- 1/2 tsp nutmeg (preferably freshly grated)
- 1/2 tsp cinnamon
- 1 cup eggnog (low-fat is fine)
- 1/3 cup canola oil
- 1 egg
- 1 Tbs bourbon or dark rum
**Chipotle Hamburger Buns
By Texaschef11
Put 1/2 cup water into the bowl of your stand mixer fitted with the dough hook and stir in the sugar
- 3/4 cup very warm water, divided
- 1 pkg yeast
- 2 Tbsp sugar
- 4 Tbsp melted butter, divided
- 1 large egg
- 2 chipotles, chopped + 2-3 Tbsp adobo sauce (from canned chipotles in adobo)
- 3 - 4 cups flour
- 1 1/4 tsp salt
- Sesame seeds