 My first Christmas with Big Guy had us going over to his Aunt Edna’s house. The spread was incredible including a layered taco salad. I looked forward to that salad every year which Aunt Edna served in a beautiful bowl filled to the brim with outstanding ingredients. I asked her for the recipe which she gave me without hesitation, but alas, I tucked the recipe into a book and forgot about it.
The impetus that made me remember the recipe was when I found my mom’s trifle bowl. I realize most people would make a dessert, but I realized this bowl would be perfect for Edna’s taco salad. As I read the recipe, I realized I would have to make two changes for our taste @carondeletkitchen. Big guy hates black olives, so that ingredient did not make the cut. I am not a fan of kidney beans, so I opted for black beans. I started with a layer of Fritos, then cooked hamburger, black beans, lettuce, yellow peppers, pico de gallo, cheese, green onions, and more Fritos on top. I opted to keep the dressing on the side since the portion was large and I wanted to keep the salad as “dry” so we could enjoy leftovers the next day. It was messy getting out the first spoonful, but so worth the effort. It was the perfect meal for a scorching summer day in the Lou.
0 Comments
 My mom loved to make dips. A true family favorite was her spinach artichoke dip which made the rounds at holiday meals and each time my brother came for a visit. I chuckle as I type this blog because my favorite version of this dip is Julia Reed’s V.D. Dip. I will pause long enough for you to let your mind go wild, but the truth is Julia’s mother made this dip and served it to every “visiting dignitary” that came to her home, hence, the shortened version of her dip name. The ingredient list includes butter, frozen chopped spinach, cream cheese, and canned artichoke hearts. It would not be “southern” without the final ingredient of Ritz crackers. The recipe is simple and so delicious. It also provides lively conversation at the dinner table!   My parents were not adventuresome with their cooking, but I do remember the occasional feast of stuffed peppers. As has been my habit, I wanted to take that memory and create a version of the recipe with my twists on a classic. Big Guy suggested we start by upping the meat to include ground sirloin and pork sausage. The butcher even cheered this suggestion on knowing the fat to meat ratio would be perfect. We sauteed onions from @carondeletgarden to add additional flavor to the meat. We added in marinara sauce from @carondeletkitchen along with cheese and rice to the cooked meat mixture. We stuffed this mix into yellow and red peppers to add sweetness to the flavor profile. After baking the peppers for forty-five minutes, we pulled the perfect stuffed peppers out of the oven!  I started making marinara sauce with @nataliejhiggins and her husband when they lived next door. We would hunt down the end of season tomatoes at the farmer’s markets and spend a day creating a beautiful sauce which we could enjoy throughout the winter months. They no longer live next door, but Big Guy and I have been continuing to up the sauce game over the years by growing the ingredients @carondeletgarden. After a haul of 125 pounds of San Marzano tomatoes last year, we should have known this year would be a different story. We knew the harvest would be poor starting thanks to the hailstorm followed by the rains and extreme heat leading to damaged plants and fruit. The squirrels were a nuisance too as they dealt with the need for moisture and nourishment. We had to supplement our meager intake of six pounds of tomatoes with store bought canned San Marzano tomatoes, but we managed to can four jars which will still give us that pleasure of opening a jar of “summer” in the winter months.  I have been making dessert again thanks to our weekly meals with @abrandt1026. It seems between my husband’s southern roots and her sweet baby; we MUST have a satisfying end to our meal! Who am I to deny my loved ones their sugar?
Depending on the planned meal, I will go big or small with dessert. This time I opted for a simple cookie which is a play on a sugar cookie I used to make as a child. I consulted my cookbook by @trishayearwood as I knew she would have the perfect recipe for a snickerdoodle. I was not wrong as the recipe was easy to follow and so delicious. I love that they retain their chewiness as they come out of the oven. As they “age,” they retain their flavor and are perfect as a snack or to end any meal. |
AuthorJust a super cool old couple who love to cook and eat and drink in their Carondelet Kitchen in South Saint Louis, Missouri! Archives
September 2024
Categories |
RSS Feed
