Baked Vegetables
Pizza Neeza
Sweet Yogurt Fruit
Parfait
Beer
Battered Fish Ranch Style
Ken's Favorite
Corn & Pepper- Relish
Peach Salsa Tango
Rainy Day Sunshine
Coupe De La Crème
Marinade fit for a Pork Loin
World Series Party Dip
Southwest Cornbread Stuffing
Kacey's Man-I-Can Pecan Burger
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**Baked Vegetables
By La Waffalata. Downtown Mineola, Texas on Hwy. 80
(903)569-9321
Ingredients
2 Medium zucchinis
2 ripe tomatoes cut in half
1/2 cup unsalted butter
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon thyme
1/2 teaspoon salt
pinch ground pepper
1-2 TBSP olive oil (for bottom of casserole dish)
Instructions
Wash and dry zucchini. Remove ends. Cut in half lengthwise;
total 4 halves. Wash and dry tomatoes. Cut in half
horizontally; total four halves. Lie vegetable halves on
casserole dish greased with olive oil. Melt butter in
microwave; 25 seconds. Mix together basil, oregano, thyme,
salt, and pepper. Pour melted butter over vegetable halves.
Use spoon to spread butter over vegetable 'tops'. Sprinkle
herb mixture over melted butter. Bake in preheated 375 oven
for 18-20 minutes. Broil for the last 5 minutes. Serve
immediately.
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**Pizza Neeza
By La Waffalata. Downtown Mineola, Texas on Hwy 80
(903)569-9321
Ingredients
1 17 oz. package of sugar cookie dough
8 ounces softened cream cheese
1/2 teasp. almond extract
1/4 cup sugar
1 cup fresh strawberries, sliced into thirds
1/2 cup fresh blueberries
1/2 cup fresh kiwi, sliced into thin round slices
1 small can mandarin oranges, drained
1 small can pineapple chunks, drained
12 maraschino cherries (without stems)
1/2 cup peach marmalade
Instructions
Preheat oven to 350. Roll or 'smash-out' cookie dough
approximately 12-14 inches round. Bake 10-15 minutes
(depending upon thickness) until firm. My preference is a
round baking stone but a metal pizza pan may be used
instead. Cool completely; remove form baking stone. In a
medium size mixing bowl, mix together cream cheese and
extract. Whip until very soft so that it is easy to spread.
Spread over cooled cookie dough crust. Arrange fruit like a
bullseye, heart, or smiley face. Slightly warm peach
marmalade and brush or drizzle over fruit. Gobble up
immediately!
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**Absolutely simply
delicious
Sweet Yogurt Fruit Parfait
By La Waffalata. Downtown Mineola, Texas on Hwy. 80
(903) 569-9321
Ingredients
4 -- 8 oz. water glasses
2 cups Vanilla Yogurt
2 teasp. cinnamon
12 fresh strawberries cut into quarters
1 cup fresh blueberries
1 banana cut into 16 thin round slices (optional)
1 package Pecan Crunch Nature Valley Granola Bars
Instructions
In a small bowl whisk cinnamon into Yogurt. Dollup a couple
tablespoons of yogurt on the bottom of each glass. Layer 4
strawberry quarters over dollups. Add a teaspoon of
blueberries over strawberries. Dollup more yogurt. Repeat
layer. This time add 4 banana slices, too. Repeat. Top off
with Yogurt. To garnish with granola bars, gently break the
2 bars into bite size crumbs. Sprinkle over the top of each
of the four parfaits. Enjoy!!
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**Bringing the ranch to the fish...
Beer Battered Fish Ranch Style
By La Waffalata. Downtown Mineola, Texas on Hwy 80
(903)569-9321
Ingredients
1 cup flour
2 TBSP powdered Ranch Dressing Mix
1 cup cornstarch
1 12 oz. bottle of beer
1 egg
1/2 teasp. salt
6 cups oil
1-1/2 pounds catfish filets
Instructions
Whisk together flour and ranch Dressing. In a separate bowl
combine cornstarch with beer, egg and salt. Whisk until
blended. Rinse and pat dry fish filets. Press into flour
mixture to lightly coat. Add remaining flour mixture to
cornstarch mixture; whisk. Refrigerate 15 minutes. Heat oil
on high until very hot. Dip filets, one at a time into
batter. Let excess batter drip back into bowl. Carefully
drop battered filet into very hot oil. Repeat with a few
more filets. Cook 4 minutes until golden, crispy and
'floating'. Garnish with fresh lemon or lime wedges. Serve
with potato salad and grilled vegetables. Yum!!
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**This is one corn relish recipe you will relish!
Ken's Favorite Corn & Pepper Relish
By East Texas Burger Co. Downtown Mineola, Texas
Ingredients
1 cup of thawed frozen yellow corn or drained canned corn
1 cup finely chopped yellow bell pepper
1 cup finely chopped green pepper
1 cup finely chopped purple onion
2 TBSP chopped parsley
3 TBSP red wine vinegar
3 TBSP olive oil
1/2 teasp. salt
1/2 teasp. pepper
1 TBSP minced garlic (Ken always uses 2 TBSP!)
Instructions
Combine all chilled ingredients except vinegar, salt and
pepper. In a small container, whisk red wine vinegar with
olive oil, salt and pepper. Pour over combined vegetables.
Refrigerate until time to serve. This recipe is an excellent
side dish. It can also be used over salads or inside wraps.
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**This peach salsa will make your baked chicken want to
dance!
Peach Salsa Tango
By La Waffalata. Downtown Mineola, Texas
Ingredients
3-1/2 cups chopped peaches (frozen or canned)
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/3 cup chopped onion
1/3 cup cilantro (parsley may be substituted)
1-2 TBSP lime juice (to taste)
1/3 teaspoon salt
Couple dashes of coarse pepper
1 TBSP chopped jalapeno peppers, or 1/2 teaspoon jalapeno
juice
Instructions
Combine all ingredients and then put in food processor to
pulse quickly 3 or 4 times. This salsa is fabulous served
over baked chicken. (Note -- Bake chicken breasts with a
little bit of salt and lime juice. Then, 15 minutes before
removing from oven, spread salsa over chicken.) -- This
salsa is also excellent chilled and used as a spread inside
a grilled chicken wrap.
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**
"This past year I have had the great pleasure of meeting
many "In the Kitchen - Outside the Box" fans.
Many people
comment on how they enjoy hearing about my family. This
compliment means a lot because there was a time in the Davis
household when things felt a bit chaotic... Life was so
busy, it was hard to slow down. Here is one of our favorite
family recipes for putting the calm sunshine back into our
home."
With hugs, Debbie Davis
Rainy Day Sunshine
Ingredients
Sense of Humor
Patience
Love
Focus
Ready-Made assorted treats such as slices of pound cake,
whole strawberries, dry-roasted almonds, guacamole and
chips, M&M's, Lucky Charms...
Deck of cards, scraps of paper and pen for Charades,
Scrabble, UNO or any other silly game
Corny jokes
Fragrant Candle
Light Jazz music
Instructions
Remove the words, 'go, go, go' from your vocabulary. STOP.
Turn cell phones off. Close the pantry; put the pots and
pans down. Surf the internet for a few minutes to print-out
some corny, family-friendly jokes. Cut the jokes into
'fortune strips' and fold them for different family members
to read. Find a colorful platter and decorate it with an
assortment of your family's favorite treats -- almonds,
pound cake, berries, lucky charms, guacamole -- be creative.
Set it in the middle of the coffee table in the living room,
game room or back yard... Lie the cards, jokes, games or
scraps of papers with funny charade re-enactment phrases
beside the platter. Light a fragrant candle, throw on some
soothing light jazz music. Pour orange juice, lemonade, or
iced-tea in unusual containers like stemmed water goblets or
teeny tea cups. Knock on the different doors that your
family members are watching TV behind and tell them that you
have a surprise. Turn the TV's off... Sit down together and
laugh. "Junk-out" as my kids would say. Enjoy!
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**This roadster inspired coffee drink is surely worth a
mid-day stroll.
Coupe De La Crème
by La Waffalata... Downtown Mineola, Texas
Ingredients
4 teaspoons Chocolate Syrup
1/2 cup heavy cream (or half and half)
1/2 teaspoon Cinnamon plus a pinch
1/4 teaspoon Nutmeg
1 TBSP Sugar
2 Cups hot black coffee
4 Dollups cool Whipped Cream
Chocolate Shavings (optional)
Instructions
Pour 1 teaspoon of chocolate syrup into the bottoms of four
small coffee cups. Whisk together heavy cream, cinnamon,
nutmeg and sugar. Divide hot coffee into four cups. Stir
cream mixture gently into hot coffee. Top with cool whipped
cream just before serving. Garnish with a pinch of cinnamon
and chocolate shavings.
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**This marinade fit for a Pork Loin is a delicious reminder of
how great it is just to be!
Marinade fit for a Pork Loin
By La Waffalata... Downtown Mineola, Texas on Hwy. 80
Ingredients
(1) 5 pound Pork Loin
2 TBSP minced garlic
1/4 cup bourbon
1/2 cup canola oil
1/4 cup soy sauce
4 green onions, chopped
1 teasp. salt
1/2 teasp. ground black pepper
1/2 cup honey
1/2 quart (scant) water
Casserole Dish
Plastic Wrap
Instructions
In a sauté pan, cook garlic, bourbon, oil, soy sauce,
onions, salt, and pepper. Cook for 7 minutes. Cool to room
temperature. Whisk in honey. Pour half the quantity into
casserole dish. Place pork loin in center of dish. Pour
remaining quantity over pork loin. Cover with plastic wrap
and refrigerate for 2 hours. Remove from refrigerator for 15
minutes before baking. Remove plastic wrap. Pour a scant
less than a half a quart of water to casserole dish. Place
in non-preheated 350 degree oven. Bake for approximately
2-1/2 hours. Baste every 30 minutes with marinade from
casserole dish. Serve with Baked corn on the cob and red
rice. NOTE: You can gently pierce pork loin and insert
garlic into loin instead of cooking garlic with
bourbon/oil/soy sauce if you prefer.
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**I guess you could call it, 'Spinach Dip East Texas Style'
World Series Party Dip
By La Waffalata... Downtown Mineola, Texas..... located on
Hwy. 80
Ingredients
1 cup La Waffalata Salsa
1/2 cup chopped white onion
10 ounces frozen chopped spinach, thawed, drained
2 cups shredded Monterey Jack Cheese plus 1/2 cup shredded
Monterey Jack Cheese
8 ounces cream cheese, room temperature, cut into pieces
1 small can sliced black olives
1 cup black eyed peas, drained
1/2 cup chopped pecans
Instructions
Combine all ingredients. Pour into baking dish. Top with 1/2
cup reserved cheese. Bake in preheated 400 degree oven for
approximately 25-30 minutes. Serve with La Waffalata's
homemade crackers or your favorite chips!
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**Easy, year-round delicious!
Southwest Cornbread Stuffing
By La Waffalata... Downtown Mineola, Texas
Ingredients
5 cups crumbled cornbread
8 slices white bread, torn
1 TBSP chopped jalapeno's
3 TBSP chopped cilantro
1/2 teasp. Basil
1/2 teasp. Oregano
1/2 teasp. Salt
1/2 teasp. Pepper
1 pound sausage, cooked, crumbled
3 cups chopped celery
1 cup chopped onion
2 TBSP minced garlic
5 - 6 TBSP chicken (or turkey) broth
1 TBSP jalapeno juice (optional)
Instructions
Sautee celery, onion and garlic with sausage. Do not drain
grease; most grease will be absorbed. Pour cooked veggies
and sausage over first 9 ingredients. Toss together. Stuff
into 12 to 18 pound turkey. Delicious in cornish hens, too!
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**Pecans? Burgers? Man-I-Can! Kacey Musgraves loves pecans
so we created a special Pecan Burger for this Nashville
Star!
Kacey's Man-I-Can Pecan Burger
By East Texas Burger Co.... Downtown, Mineola on Hwy. 80
Ingredients
2 LBS ground beef
4 TBSP chopped onion
4 TBSP finely chopped celery
splash Jalapeno Juice
6 slices of soft cooked bacon cut into 1 inch pieces
¾ cup chopped pecans
2 TBSP butter
Instructions
In a small sauce pan sauté onion and celery until clear. In
a mixing bowl, combine ground beef with onion, celery, and
jalapeno juice. Make 8 flat hamburger patties. Four of these
patties are the ‘bottom’, and four are the ‘top’. Divide the
bacon pieces and pecans between the four patty bottoms by
placing bacon and pecans in the center. Cover the bottom
patty with the top patty. Pinch edges together. Grill! Serve
on a toasted hamburger bun with lettuce, tomato, and blue
cheese dressing. Makes 4 half-pound burgers. Serve with
fresh celery sticks and sweet potato fries.
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