photo by ann west

photo by amy twomey

{fill the glass} fresh texas lemonade

photo by amy twomey


So it is getting cold(barely) in the evenings here... but living in Texas we still have what I like to call our lemonade-hot-afternoons. We drink lemonade all year in this house, and there is nothin' better then fresh squeezed lemonade. This is an easy recipe that the kids love helping with. I love taking a trip to our local farmers market and stocking up on fresh lemons.

fresh texas lemonade by amy twomey


ingredients
2 cup sugar
2 cup water (for the simple syrup)
2 cup lemon juice
8 cups cold water (to dilute)

heat the sugar and water in a small saucepan until the sugar is dissolved.
squeeze the juice from 4 to 6 lemons, about one cup of juice.
add the juice and the sugar water to a pitcher.
add 8 cups of cold water, more or less to the desired strength.
refrigerate for about an hour.
if the lemonade is too sweet just add a little more straight lemon juice.

serve over ice with sliced lemons.

{crave} day after turkey sammies

I just had to post on how we use our turkey day leftovers. My entire family has a little bit different way of preparing the left over sandwich but they are all good. So get those leftovers out ... I happen to think the sammies are rival the dinner the night before! enjoy leftovers - they are great!

Basics turkey sammies... by ann west and others

ann's fav...

left over thanksgiving turkey

cranberry orange relish

mayo

celery salt

pepper

lettuce

toasted whole wheat bread

claire's fav...

leftover thanksgiving turkey

cranberries

a little mayo

stuffing

mashes

buttermilk bread - toasted

celery salt

another good one...

turkey

swiss cheese on toasted bread.

mayo mixed with tabasco sauce

What is your fav turkey sammie?

ps try out this yummy cranberry chutney for day after turkey sandwiches that Shari made from rotten bananas. I was a fortunate recipient of - how fortunate I am!

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

{in the pot} alison's hominy tortilla soup

photo by amy twomey

I am loving me some tortilla soup this fall. You simply can not go wrong with a big bowl of tortilla soup. I love this one because it is so different from the tradition recipe. I got this recipe from my dear friend alison who has shared a great many recipes with me that have become family favorites throughout the years. This is a great recipe for a busy evening when you need to whip a speedy dinner together. It is not necessary to cook it for 30-an hour but I personally like too. You can prepare it and eat it after 15 minutes if you are in a really big hurry! enjoy.


alison's hominy tortilla soup by amy twomey

ingredients

1 yellow onion, chopped

2 T. butter

4 garlic cloves, chopped

1 can corn, do not drain

2 cans hominy, do not drain

2 cans black beans, drained and rinsed

2 t. cilantro

8 c. chicken broth

1 can rotel tomatoes

2 t. cumin

dash of cayenne pepper

salt & pepper to taste

saute onion in butter. add garlic, corn, hominy. Cook a few minutes and add all other ingredients and bring to boil. simmer for 30 min-1 hr with lid.

garnish with

monterey jack shredded cheese

avocado

tortilla chips crumbled up

over rice

*For some great Thanksgiving meal ideas be sure to check out amy and ann's {thanksgiving series} over at i am a celiac and dollop for 5 days of great recipes to inspire your Thanksgiving meal.

{the dish} salmon croquettes

In Texas and Oklahoma we call them salmon cakes or patties... but I love to call them croquettes! I always try to keep some canned salmon on hand just for these lovely little treats. This is the meal that I prepare when I haven't been able to go to the store. We don't want to eat out. I use what I have. Tonight I paired them with a few leftover new-potatoes and some frozen diced sweet potatoes and some steamed spinach. Of course I like to whip up a little remoulade sauce. But a squeeze of lemon is great too. enjoy!

salmon croquettes by ann west

18 oz of canned or bagged salmon

3 green onions - or a little onion of any type will do

parsley chopped

1/4 cup mayo - you may need a little more

1/2 tsp or so of garlic powder

lemon juice

2 dashes of cayenne pepper

1 egg

1/4 cup bread crumbs

pepper

mix all of these ingredients together. Now for the fun part try adding in dill, capers, jalapenos... really whatever you like you can use. Saute the croquettes in a little olive oil until brown on both sides. Serve. My youngest likes a good saltine and ketchup with his - his own little crabby patty.

quick remoulade style sauce by ann west

mayo

tomato paste

ground mustard

salt & pepper

cayenne

horseradish

mix it together until you like the taste.

*For some great Thanksgiving meal ideas be sure to check out amy and ann's {thanksgiving series} over at i am a celiac and dollop for 5 days of great recipes to inspire your Thanksgiving meal.

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

2010 {calendar} winner is...

The 2010 amy and ann calendar winner is...Mag from carpe diem in magical {London}. We picked Mag because she has been a loyal reader from day one leaving us wonderfully thoughtful comments that we look forward to reading daily. There are a handful of you who we feel the same way about actually, and had a really hard time deciding! But when Mag mentioned her "new kitchen" that was what did it. I hope you will share a photo with us of our calendar in your new kitchen! Happy day(or night actually for you so far away)...sleep tight, and happy cooking. Mag please email us your address and we will drop your calendar in the mail next week.

amy and ann

{in the pot} winter beef stew

Not a soup but close mind you. Stew is hearty, satisfying and comforting. I have made this for a "bear" feast at school for my kids when they were in third grade, for a dinner party and for friends when they need a meal; but I love just making it for us. Everyone eats, we talk, we enjoy! We leave the table full and satisfied. The broth here is killer. You need a good loaf of crusty bread to sop it up. I hope you enjoy!

winter beef stew by ann west

olive oil

4-5 slices bacon chopped

2 lbs beef chuck cut into cubes

pepper

4-5 small leeks - rinse well and slice (white and just the beginning of the green)

1 medium shallot diced small

6-7 carrots - peeled and chopped

5-6 parsnips - peeled and chopped

2-3 tbls brown sugar

1 1/2 - 2 cups beef stock

1 1/2 cups burgundy wine - a wine you would drink

2 tbls unsalted butter

2 tbls red currant jelly

2 tsp dried thyme

new potatoes - halved or quartered

6 cloves garlic, crushed and minced

3 tbls tomato paste

parsley to taste

preheat oven to 350 degrees.

In a large sauce pan heat the oil and cook the bacon until the yummy fat is rendered. Remove the bacon and begin to cook your beef in batches (peppering the beef as you go) until done and set aside. If you want a think gravy you can add a couple tbls flour to the beef but I like this with a true broth and no flour.

Saute the leeks, carrots, and parsnips and shallots in the skillet and sprinkle them with the sugar for 6 - 7 minutes and remove from the pan. Add the stock and the wine to the pan and scrape up those yummy brown bits. Swirl in the butter and the red currant jelly and thyme. Cook for a minute add the meat and add the potatoes and garlic and bring the mixture to a boil. Cover and transfer to the over for 45 minutes.

Remove from the oven and add the vegetables, tomato paste and a sprinkle of parsley. Stir gently and adjust the seasonings and return the casserole to the oven and bake uncovered for 45 more minutes.

This is great with a crisp salad, good bread and a glass of wine. enjoy.

{companions} amy's fried green tomatoes

photo by amy twomey

You know you are a true texan-southern-cook when you can make a great fried green tomato! There is an art to making these...cutting the tomato just the right width, coating the tomatoes, adding just the right amount of flavor. We love fried green tomato night! It is a little messy, grease flying around the cook top...and more clean up then the usual night (but worth it every bit of it). If you have never made fried green tomatoes....these are a must try! Makes you wish you lived in a little farm house in west texas with a big wrap around screened porch and a few rocking chairs watching the sun set with a plate full of fried green tomatoes.

fried green tomatoes by amy twomey

ingredients

1 1/2 c. cornmeal

5 green tomatoes

1/2 t. cayenne pepper

1/2 t. salt

3 eggs

Put out two shallow dishes. In one whisk 3 eggs. In the other add the cornmeal, cayenne pepper and salt and stir well. Cut the tomatoes 1/4 inch thick and set aside. Add about 1/2-1 inch high vegetable oil in a skillet and heat on almost high, between med and high heat. Coat each tomato with egg mixture and cover with cornmeal mixture and add to hot oil carefully. Flip as needed until browned 3-4 min per side. I use cooking tongs and flip them constantly back and forth not allowing them to burn. Set aside a big plate covered with paper towels to soak up grease when laying down finished tomatoes. Add salt to them when they are ready to eat. *serve while hot.

fried green tomato sauce

2 T. mayo

2 T. sour cream

salt to taste

cayenne pepper to taste

1/2 lime juice squeezed

stir well

*I love eating these over bismati rice.

*don't forget about our give-a-way! Winner announced Saturday! It is not too late to enter.

photo by amy twomey

photo by ann west

*don't forget about our give-a-way! Winner announced Saturday! It is not too late to enter.

New 2010 Calendar {give a way} for a lucky reader!

detail above of all of the months

Our 2010 calendar is finally available just in time for the holidays! There are so many ways to display this. I tack them up on my office wall and use push pins to mark dates I am traveling or have something where I need to block the entire day. You can hang them by wooden clothes pins, put them on a small plate stand on your counter or desk, or even hang them on the mantel with a simple piece of twine with clothes pins. The possibilities are endless! And what a great stocking stuffer or hostess gift for dinner parties. Make sure you visit our shop because we have 25 sets available. *We are offering one give-a-way to one of our lucky readers. Leave us a comment and be sure you are following our blog and we will announce the winner this Saturday. Check out our amy and ann shop full of practical eye candy! Oh, and if you post about our calendar set you can enter two times for the give a way, just let us know in your comment!

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

{in the pot} quick mexican bean soup

photo by amy twomey

I first had this soup about a year ago at my friend Julie's house. She had a soup party and made all of her favorite soups that covered her range, each soup was spectacular. But this Mexican Bean one won for me. I re-created this soup three times over the next few weeks. I have a tendency of doing that. I do that with music too. I find something I love and burn it out. So now, I try to only make this for special occasions. It is scrumptious and deserves a very special occasion!

quick mexican bean soup by amy twomey via julie kay

ingredients
1 package of Hickory Smoked Bacon.
chop raw bacon, then cook in large sauce pan, fry to crispy
1 yellow onion, diced.
1 purple onion, diced.
4 jalapenos, seeded and diced.

saute {above items} in bacon grease (remove cooked bacon first and set aside).
add 2 TB pepper and 1 1/2 kosher salt.
cook until soft.
transfer to soup pot and add:
2 cans of pinto beans (large size cans) with juice, and when empty fill cans with water to add 2 pinto cans full of water, 1 can drained corn, and tie 1 bunch cilantro to add. Boil everything above for 5 mins, then simmer for 4 hours (or longer), in the last hour add bacon from earlier fry.

Remove cilantro before serving.
If you want you can chop fresh cilantro for garnish to add before serving.

{delightful} classic apple pie

Pie!

It is my all time favorite. Nothing comes close to a good classic pie. Peach, apple, pumpkin, chocolate cream, lemon meregne, ruhbarb, cherry, dutch .... all of them, fabulous, warm and comforting.

I have often thought about not only why I like to eat pie ... but also why I enjoy making pie so much. It is an experience everytime. I think it goes back to the deep routes of pie making. I can only imagine all of the women in the past that have made pie: grandmothers, mothers, town bakers, cooks for families, so many talented and generous women. These endless generations of women taking time to create something with their hands, with love. It's a common thread, a instinct, a female right so to speak. Having that link to the past is a wonderful feeling! There is also something about the simplicity of the ingredients and the amazing satisfaction of the results. Endless fillings and endless possibilities.

Here is a classic apple pie recipe. It is one of the first pies I ever made. So tap into your past, your mother, grandmother or just the feel of all the women that have come before us rolling, stirring and creating this food of splendor and enjoy!

classic apple pie by ann west

for the crust see flaky pie crust here at dollop!

filling:

8 tart apples, cored, peeled and sliced. (I like a variety of slices widths. Some will stay

crunchy and some will get soft. I think it is a key to the perfect pie)

1/2 stick of butter melted

3/4 to 1 cup sugar

3 tbls corn starch

1/2 tsp cinnamon

zest of 1/2 lemon or a squeeze of fresh lemon juice

2 tsp vanilla

pinch of salt

Mix the ingredients together and let sit for 10 minutes. Fill your pie. Sprinkle a little sugar on top and cook at 350 degree oven for about an hour. Let cool.

ps. If you have never seen the movie "Waitress" rent it and get ready to be inspired. She makes a pie for every emotion of life. It is a cute movie!

* also check out amy's recipe for pumpkin pie - it is fabulous!

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey