We ate and ate and had a blast with our friends on the Lake. Then we got home unpacked and crashed out. Sunday morning afternoon I woke up to any empty fridge and some starving dudes.  The fridge had the remnants of our Inks Lake trip, a few cooked potatoes, eggs, and some canned ingredients that I found in the pantry. YAWN…stretch. Next stop, the spice cabinet to throw together a spice mix – southwest style all the way baby!  Coffee break, in my mouth, NOW.
Okay. Pull it together zesty girl and get something cookin’ on the stove NOW! This is my I Dream of Jeannie moment. If you are too young to know what that is – you better tighten your belt buckles, ’cause here’s how it goes. I crossed my arms, made a wish, and (BLINK) this recipe creation magically appeared.  You should try it sometime.
Okay. It didn’t exactly happen like that. But I did come up with a tasty SW Skillet Scramble that will knock your pants off. My belly filling SW Skillet Scramble makes a tasty and simple breakfast or brunch. Pants optional.

Ingredients: 2 cups cooked, cubed Russet potatoes (skin on), half of a red onion diced, 2 cups grated sharp cheddar cheese, 3 chopped green onions, 8 eggs, 2 Tablespoons milk and 1-2 cloves of minced or pressed garlic. Hey, wait a minute, where’s the garlic? The garlic must still be in bed and will make an appearance later.

More Ingredients: 3 tablespoons vegetable oil, ¼ cup salsa, and one 7 oz. can chopped green chiles.

Round up the following dried spices:  oregano,  paprika, garlic powder, onion powder, salt and ground pepper. Make the SW Spice Mix, a mild earthy spice blend with a smoky southwest flavor. For the best flavor use a smoked paprika.

***Some like it muy caliente! If you want a real hard kicker in the behind, try adding some cayenne, or dried hot Chile powder to the SW Spice Mix, or for a double kicker, try adding some fresh chopped Jalapeño or Habañero peppers with the chopped green chiles.

These eggs were hard to crack. I think I need a strong man in here.

Baluuuueee.

To the rescue.

SuperBlue the egg cracking, egg whipping, and milk adding man of the house.
And he’s all mine.

Give the eggs one more whisk, and set ‘em aside.

Heat 2 tablespoons of oil in the cast iron skillet over medium/high heat.

Add the chopped red onions, cooking until they are crispy on the edges.

When they are nice and crispy, add the minced garlic, cooking for 2 minutes.

Stir and scrape the bottom of the pan to avoid burning the garlic.

Add a splash more of the vegetable oil and crank up the heat to HIGH.

Add the potatoes to the hot skillet and cook for 5 minutes. Keep stirring and scraping the bottom of the pan.

Spread the potatoes out evenly in the pan and cover loosely with foil to vent.
Now the hard part.

Leave those potatoes alone! Do not stir!

Coffee break time. Yee haw!!

Cook the potatoes for 5 minutes or until the potatoes are crunchy and golden brown.  Always turn the potatoes, and scrape the bottom of the skillet. Repeat the process until the potatoes are cooked to your liking.

I like mine well done. So I am gonna cover these to vent for another 5 minutes. I want these super crunchy!

Okay. These potatoes are ready for my SW Spice Mix Ready potatoes?

Uncover and dump the spices into the skillet.

Toss those potatoes around, mixing in those southwest spices.
Leave no potato unturned.

Add the salsa and

mix it all in.

Time for the chopped green chiles.

Smokin’ hot! This smells sooo good.

Give it a good stir.

Turn OFF the heat (leave the skillet on the hot burner)

and add the chopped green onions.

These are looking ready for some egg scramblin’ action.

Pour the whisked eggs over the potatoes.

Give the eggs a moment to set up before scrambling/mixing with the potatoes.

Sprinkle the cheese evenly over the top of the scramble.

It ain’t easy being cheezy.

Bake in a 425° for 5 minutes or until the cheese is melted.

Remove from oven and fold in the melted cheese.

Grab another cup o’ joe and sit your fanny down.  Enjoy!

Note: There is a print link embedded within this post, please visit this post to print it.

SW Skillet Scramble

2 cups cooked Russet potatoes (skin on), cubed
½ red onion, diced
1-2 cloves garlic, minced
¼ cup salsa
1 can, 7 oz. chopped green chiles
2 cups sharp cheddar cheese, grated
3 green onions, chopped
3 – 4 tablespoons vegetable oil
8 eggs
2 Tablespoons milk

SW Spice Mix:
1 Tablespoon dried oregano, crushed
1 Tablespoon Paprika, smoked
1 Tablespoon salt
½ teaspoon black pepper, powdered
1 teaspoon onion powder
1 teaspoon garlic powder
In a small bowl, blend the spices together. Set aside.

Preheat oven to 425°.  Adjust the oven rack to a position close to the top of the oven (but not at the very top).
In a medium bowl, whisk the eggs and milk together. Set aside.
In a 9 ” cast iron skillet, heat 2 Tablespoons vegetable oil on medium/high. Add the chopped red onions, cooking until they are crispy on the edges. Add the garlic, cooking for 2 minutes; stir and and scrape the bottom of the pan to avoid burning the garlic. Add the remaining 1 tablespoon vegetable oil and turn the heat up to high. Add the  potatoes to the hot skillet, stirring and scraping the bottom of the pan; cook for 5 minutes. Spread the potatoes out evenly in the pan and cover loosely with aluminum foil, to vent. Leave the potatoes alone! Do not stir! Cook for 5 minutes or until the potatoes are brown and crunchy on the bottom. Turn the potatoes, and scrape the bottom of the skillet. Repeat the process, turning at 5 minute intervals until they are uniformly cooked.  Uncover and stir in the SW Spice Mix; thoroughly coat the potatoes with the spices.  Add the salsa and green chiles, stirring well after each addition.
Turn off the heat (leave the skillet on the hot burner) and stir in the chopped green onions.  Pour the whisked eggs over the potatoes. Give the eggs a moment to set up before scrambling/mixing with the potatoes. Sprinkle the cheese evenly over the top of the scramble. Bake on the top rack in a 425° for 5 minutes or until the cheese is melted. Remove from oven; fold in the melted cheese and serve. Enjoy with sour cream, salsa and fresh chopped cilantro!

I started this website last October with a post called Rain and Apple Cake. It was inspired by eating my Mom’s Apple Cake on a rainy day. My funny furry animal friends also took part in the festivities minus the apple cake. This I was not going to share!

Here begins part 1 of my tale of 2 Apple Cakes. A perfect way to kick off the first day of Spring. Both cakes are chock full of apples and both use just about the same ingredients. They are both delicious versions of apple cakes – mine being more of a “German version”.  Robyn’s Apple Cake will be next week in part 2.

I have to admit I make my Mom’s Apple Cake more than I make my own. It is really, really good. Her recipe is simple, and produces homemade goodness and love. Really it just reminds me of home and that makes me happy. I will start this tale with my Mom’s Apple Cake – the original version.

I love my Mom’s Apple Cake for a variety of reasons the first of course being that it is diggity dang delicious. The second that it is perfect year round. It is not too sweet, and very moist. It is really a cross between a bread and a cake. Did I tell you how much I love this cake? My absolute favorite is eating it for breakfast with my feet kicked up & a cup of coffee in hand. I like it “straight up” as I have announced in many of my recipe writings! (Straight up = no embellishments.) In this case it means no icing or frosting. I have enjoyed it both ways though and will provide you with the frosting recipe as well.

Let’s get started.

Ingredients: 6 apples (about 4 cups cubed w/ peels left on.) I used a mix of gala & braeburn.

2 cups flour, 2 Tablespoons cinnamon, ½ teaspoons baking soda, a pinch of salt

1 cube (1/2 cup) butter, 2 eggs, 1½ cups sugar, 1 teaspoon Vanilla extract and

2 cups raisins. Nuts are optional.

In a large bowl melt the butter

Stir in the sugar

eggs,

and Vanilla Extract.

Stir it well and then set it aside.

Let’s prepare the apples – about 4 cups cubed w/ peels left on.

First thing’s first – Do NOT peel the apples!
Core the apples. I’ll show you how with knife. It’s a lot faster than using an apple coring tool. And we like fast.

Cut around the core.

Place your apple wedges face side down.

Slice

and then cut the apples into small cubes.

Stir the cubed apples into the egg mixture.

Set the apple mixture aside.

In a small bowl add the flour

cinnamon, baking soda and a pinch of salt.

Mix the dry ingredients together using a wire whisk.

Let’s put this cake together!

Slowly add the dry ingredients, in parts, to the apple mixture.

Stir until blended. Repeat.

Stirring well after each flour addition.

It will be a really thick batter.

Now add:

2 cups raisins

Batter ready!

Preheat oven to 350°.

Prepare the pan.

Spread the batter into the pan.

Bake for 45-50 minutes  and cool on a wire rack.

Delicious as is, topped with a cream cheese frosting, or with a scoop of vanilla ice cream.

All mine.

Straight up homemade goodness! ENJOY!

Note: There is a print link embedded within this post, please visit this post to print it.

Mom’s Apple Cake

6 apples, (about 4 cups) cubed w/ peels left on.
Do not peel apples! Core apples and then cut apples into small cubes. Set aside.

Stir together the following ingredients in large bowl:
1 cube (1/2 cup) butter, melted
2 eggs
1½ cups sugar
1 teaspoon Vanilla extract
Stir the cubed apples into the egg mixture. Set aside.

Mix dry ingredients in small bowl:
2 cups flour
2 Tablespoons cinnamon
½ teaspoons baking soda
Pinch of salt
Slowly add dry ingredients to apple mixture. Stir until blended.

Then add
2 cups raisins
1-2 cups walnuts, optional

Preheat oven to 350°. Grease and flour a 9×13 pan. Spread the batter into the pan. Bake 45-50 minutes. Cool.

Delicious as is, topped with a cream cheese frosting, or with a scoop of vanilla ice cream. ENJOY!

Cream Cheese Frosting (adapted from Betty Crocker Cookbook)

1 3 ounce package cream cheese, softened
1 Tablespoon Milk
1 teaspoon lemon juice
1 teaspoon Vanilla Extract

2 ½ cups powdered sugar

Using an electric hand mixer, beat the cream cheese, milk, lemon juice, and vanilla extract until creamy. Gradually add the powdered sugar, beating until frosting is smooth and of spreading consistency. If it is too thick, add a little more lemon juice a teaspoon at a time.

Frosts a 13×9-inch cake or a bundt cake. Cool cake before frosting.

I remember eating this delicious Chile Relleno Casserole as a kid. My parents would make it and bring it to our Taylor family get togethers. Those were good times and really good food. This recipe was passed into the family from our neighbors The Regans, and was modified into this delicious family Potluck Favorite. This Chile Relleno Casserole, will give you all the flavor of fried chile relleno without all the extra grease and fat.

I have made this often over the years and turn to this dish for its simplicity and crowd pleasing abilities. You can assemble it ahead of time, refrigerate and then just pop it in the oven. We serve it here in Texas breakfast burrito style, and sometimes we like to do it up fiesta style with beans, Mexican rice, good pico de gallo and sour cream. It’s perfect just on it’s own, any way you slice it.

Psss. This is the debut recipe with my new camera. Tell me what you think….

You need:

1 large can of Whole Green Chiles, 1 lb. Monterey Jack cheese and 1 lb. Sharp Cheddar cheese grated.

I use the big can of Hatch (available here in Texas) but any brand’ll do.

¼ cup milk

4 Tablespoons flour, ½ teaspoon baking powder, a pinch of salt & pepper and

1 dozen eggs – 8 whole, 4 whites.

I usually do a combo of the eggs, depending on what mood I’m in (and if I’ve got egg whites in the fridge.) Today I used 7 whole eggs and 5 whites. I have found, it turns out great no matter what. Happy days indeed!

That’s it on the ingredients. Pretty damn simple. And that’s the way I like it.

Cut the chiles lengthwise, rinse out any seeds, pat dry and pile on a plate. Set aside.

In a 9×13 glass Pyrex casserole dish start layering; start with the chiles and then cheeses.

Layer in two to three layers- chiles then cheeses, chiles then cheeses. I did two layers.

Top it off with the cheese. Set aside.

In a large mixing bowl crack the eggs

Keep crack’n. I do the one handed crack.

Always crack’n myself up. Heehee.

Now pour in the milk,

Look at those cool milk swirls

add flour

baking soda

and that pinch of salt and pepper.

Got it? Good.

In a large mixing bowl, blend the egg mixture up

Pour the blended ingredients over the chile & cheese mixture.

Now it’s ready for the oven – preheat oven to 325° and bake for 50 – 60 minutes.

Take it out of the oven and begin drooling. Let it set up for 10-15 before cutting.
Set timer & walk away. You can do it.

Chile Relleno Casserole on a warm tortilla and calling for me.

Robyn, oh,

ROBYN…

but wait – I must first pile on homemade pico de gallo and sour cream.
Okay, now a taste.

Before the bite

After the bite

Burrito Style all the way baby!

Note: There is a print link embedded within this post, please visit this post to print it.

Chile Relleno Casserole – A Potluck Favorite (a Taylor family recipe)

1 large can of Whole Green Chile’s, 27 oz. ~OR~ 6 – 4 oz. cans
Cut the chiles lengthwise, rinse out any seeds, pat dry and pile on a plate. Set aside.

1 lb Monterey Jack cheese
1 lb Sharp Cheddar cheese
Grate the cheeses. Set aside.

In a 9×13 glass Pyrex casserole dish, start with a layer of chiles and then with a layer of cheeses, repeat. Layer in two to three layers. I did two layers. Set aside.

Add the following ingredients into a large mixing bowl:
1 dozen eggs – 8 whole, 4 whites
¼ cup milk
4 Tablespoons flour
½ teaspoon baking powder
A pinch of salt and pepper
Blend the egg mixture using an electric mixer on medium speed until it is nice and creamy. Pour the blended ingredients over the chile & cheese.

Bake in a preheated 325° oven for 50 – 60 minutes. Let it set up for 10-15 minutes before cutting.

¡Disfrutar! = Enjoy!

I shall describe this dish the only way I know how – super YUMMY! It is a family recipe that I have bastardized many times. It is part crepe, part custard, and part soufflé. Here is the original unadulterated version. Enjoy!

You will need a cast iron pan, eggs, milk, butter, sugar and a blender. Pretty easy huh?

Blenderize (is this even a word?) all ingredients except butter.

Should look like a creamy milkshake.

Melt stick of butter in cast iron pan.

When it is melted you are ready to pour in the batter.

Ready?

Now pour the blended ingredients into butter in pan.

Time to put Alice in the oven!

Bake uncovered in 350° oven and watch the magic!

It starts like this….

then this….

then THIS!!! Isn’t this amazing? Take out of the oven and allow to cool down just a bit.

Cut into sections and serve with fruit and maple syrup.

Alice in the oven with sliced mangoes and maple syrup. Simply scrumptious!

Note: There is a print link embedded within this post, please visit this post to print it.

Alice in the Oven (created by Kay Howe and Uncle Mike)

5 eggs
2 cups milk
1 cup flour
1/3 cup sugar or honey
1 teaspoon vanilla extract
½ teaspoon salt
1 stick of butter

Blenderize (is this even a word?) all ingredients except butter.

Melt butter in cast iron iron fry pan

Pour blended ingredients into butter in pan

Bake uncovered @ 350° for 40 minutes

Serve warm with sliced fruit and maple syrup.

Be zesty,
Robyn