I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.

The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!

Wednesday, May 9, 2012

Fruit Pie Chimichangas

Flour tortillas, (medium or small size) one for each diner
Fruit pie filling ( use home canned or store bought for this,to make it simple), such as Cherry, Peach, Apple ( I dont see why you couldn't use blueberry or blackberry, but I just think the 3 flavors mentioned seem more like a fried pie)
Veg Oil
Powdered Sugar
Cinnamon

Take fajita or taco sized tortillas and lay them out on a cookie sheet or wax paper
Put 1/4 cup (more or less depending on the size of the tortilla) of the pie filling into the center of the tortilla.
Fold sides inward, roll the tortilla, secure with toothpicks, and drop into enough oil to allow the chimis to float, or place in a deep fryer at 375 degrees...
Fry until chimis float and are just slightly less brown than you want the finished product..they continue to brown as the heat leaves.

Roll in cinnamon/sugar mix (apple or peach), or sprinkle with powdered sugar (cherry/blueberry/blackberry) and let sit for about 5 minutes, to allow filling to cool a bit, and serve... good with ice cream or whipped cream, or just as you made 'em...


VARIATIONS:

Apple fajita chimi:

For an amazing and impressive presentation, or, if you just want something fancy... heat a fajita skillet in the oven, place an APPLE chimi in the center, top with a scoop of vanilla or cinnamon ice cream, and top with the following mixture

Melt some real butter (unsalted) in a pan over med heat, and mix in 1 tsp brandy, cooking until the alcohol fumes are gone... pour over the pie/ice cream, and serve it sizzling... take your compliments and smile, humbly... your family will think of you as a pastry chef!

If you just refuse to use alcohol in cooking, a warm caramel ice cream topping, poured over the ice cream and chimi, allowed to sizzle as you serve it to your guests, is about as impressive, although the smells will be a bit different, of course... but every bit as yummy!

Cherry pie, a la mode: (works with blueberry or blackberry, as well)

Top the cherry chimi with Ice cream or whipped cream, instead of the powdered sugar.







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