July 4th picnic without beans! Not for this family! Beans are my all time comfort food and a must for the Fourth. Any of these recipes works well. I enjoy what I experienced in my childhood. So, I opt for the sweetest of baked. Vegetarians have a recipe here too. Getting ready with 3 days to go!
Santa Maria Beans
Black Beans
Baked Beans
Country Beans
Portuguese Beans
Sweetest Baked Beans
Vegetarian Beans
Chili Beans
Asiago Pasta Salad is one of my most popular on the blog. A meal in itself with chicken. It’s quite good as a vegetarian too. I actually love all these. The 24 Hour Salad really surprised me. The Bruschetta (not technically a salad) is also a winner even if you’re not a raw tomato fan like me.
Great way to start off the Fourth!
FIRST ROW (L-R)
Bean Salad
Taco Salad
Slaw
Broccoli Chicken Salad
SECOND ROW
Asiago Pasta Salad
Cauliflower, Red Cabbage and Romaine
Bruschetta
Classic Potato Salad
THIRD ROW
Curry Cole Slaw
24 Hour Salad
Cucumber Onion Salad
Sweet and Sour Carrots
FOURTH ROW
Sour Cream and Green Onion Potato Salad
Italian Salad in a Jar
Beet and Arugula Salad
Mexicali Pasta Salad
So many requests for birthday apple pie! I made a ‘cake’ of it this time! Used a springform pan thinking original but see it’s been done before. It’s pretty unique just the same, and worth the bit of extra time. If you don’t believe it ask your guests!
Here it is … a dozen apples peeled & cored and almost two hours of baking.
Deep Dish Apple Perfect!
Happy Birthday Deb!
“I Hate My Husband Pie,” right from the Waitress with Keri Russell. Such a sweet movie about a pie baking waitress. This is my version and not the actual recipe. I did run into a few problems along the way and have since worked out these kinks. It truly is to die for … From the gingersnap crust to the layers of pecans and bitter chocolate.
These are great anytime! Just as the name implies this is a cross between a biscuit and a cookie. Have it with your breakfast coffee, afternoon tea or after dinner Port. The right amount of sweetness. Play with the flavor a bit by adding anisette or lemon zest. Or for a very subtle taste add brandy. Hope you enjoy this Portuguese pantry recipe. I love it!
Last week by chance I came across an Instagram post of fried potatoes and roasted poblanos. And then while speaking to my manicurist she mentions her love for fried potato & onion sandwiches. It was easy to wrap my head around fried potatoes, my Granny’s speciality. But in a sandwich? I tried the sandwich and it was pretty darn good … maybe needed a little mustard. Anyway, this got me thinking about a street taco filling. Yep! “That’s the ticket,” Granny would say.
You can use Ortega Fire Roasted Green Chiles instead of the poblanos. If you are thinking the roasting process might be a hassle it’s really not. I just use my electric burner on medium. Set the peppers right on the burner with the stem toward the outer rim of the burner to grab and move about easily, and roast all sides. It goes quickly and is safe as long as you are right there attending. Not for the accident prone. View here at my Eggplant Appetizer roasted the same way. If you wish to use the oven method follow the instructions in this post for roasting peppers, Burritos, Enchiladas and Tomatillo Sauce.
If you’re thinking this is just another pound cake you’re in for a surprise. The texture of this cake isn’t grainy or heavy … it’s perfect! Simple recipe with rich results. What more can you ask for in a cake recipe! Add glaze, berries and ice cream for a company presentation this 4th. It will be the biggest bang on Independence Day!
If you’re a fan of Estrada’s Kitchen cuisine you know the family has not published their recipes even after closing their doors in Fresno and Visalia. What I’m trying to say … the Estrada’s recipes I’ve posted are the closest I can get to the authentic without the actual recipe. I’m working off my taste memory, my brother’s and others’ too who had experienced this great food. This pepper recipe is no different. It was recently shared by an Estrada’s fan on my blog. Thank you Mort. Simply scroll down for the full quick & easy recipe.
I have a few suggestions but this recipe is great just as it is. I found the texture is more reminiscent of the original if you make ahead remove from ramekins and then reheat just before serving. Think food safety if you decide to try this. If you do reheat, 500 degrees F for just a few minutes. I used thickly shredded Mexican cheeses, about 1/4 cup per serving. One 4 ounce can of whole fire roasted Ortega peppers will be more than enough, splitting each in half lengthwise. I do remember the bottom of the original peppers being a bit greasy in the day. If this isn’t to your liking grease each ramekin over entire inside surface sparingly with crisco or lard. I used creme brûlée dishes for baking. They are the perfect size and shape. After cooling I was able to simply peel the contents out in one piece.
Try these other delicious Estrada’s Style dishes under Our Family Tradition.
Not my Granny’s! My Granny Martha could can, pickle, and preserve. Cook? Not so much! Orlando has delicious recipes from his Granny and this is one. The crust looks amazingly flaky. Wait until you see a slice of this pie! Orlando and I go way back. We both worked at the same company in Raleigh (actually Morrisville), North Carolina. He was my immediate superior and I’m afraid I gave him headaches. Medical research is beyond demanding. Taking on this job seemed like a good idea at the time. After training I would eventually work out of my home. (Be able to take care of my aging Mother.) Fuzzy slippers and PJs ’till noon … How hard could it be! I was forewarned about the 65% travel time. I just didn’t realize the 65% was in addition to 40 hours of work. Something like that! Mother was on her own and not happy! The Fresno airport had no direct flights to where I was headed. Three connections later I dragged myself into the hospital. Immediately I was on! As I’m typing here … why am I missing this job!! Ha! There were perks! Maybe mostly for my friend Ed who loved baseball. He’d meet up with me in US’s baseball towns and we’d take in a game. Houston, Boston, Raleigh-Durham, etc … Visalia not so much. I’m very proud of my work with this company. Orlando was impressive. He was busy reining in people like me and flying all over the country too.
Hope you enjoy this recipe, and I have more from Orlando! I asked for a picture of Orlando to post. He attached a video of him singing, “All I want for Christmas.” It’s not even July!
Use peas, or asparagus or broccoli florets with the potato, celery, carrots and onion. This is jam packed.
Make your favorite 9″ pie crust or use a store bought (2 crust in a pinch!)
Thank you Orlando and to your Granny too!
Photos and recipe courtesy of Orlando
One of my favorite berries. This tart is three layers of deliciousness!
My mother would call any plant coming up in our yard but not purposely planted a volunteer. We had the best volunteer asparagus from the birds she would say. I’m not sure the blackberries that grew through from Dr. Smith’s (you know, a common fence) were exactly volunteer but that’s what they too were called. Dad was handy at everything. He always had time for projects. That’s what mother said. So before long the blackberry volunteers were transplanted along a newly constructed support system amongst our many walnut trees. The fruit from these vines provided pies, cobblers and jams for seasons. Definitely blackberries are my favorite … the seeds not so much. Try this recipe that has just the right amount of whole berries over a layer of seedless berry filling.