Blue Corn Muffins – Santa Fe Style
I’ve had blue corn tortilla chips before and didn’t think much of them one way or the other; after all, they were tortilla chips that were blue in color and I’ve never noticed much of a difference between the regular and the blue corn.
While in Santa Fe back in September, we visit Eloisa restaurant twice and both times were served their blue corn muffins with a chipotle butter that was as orange as the evening sunset. The muffins had a little sweetness to it and the butter had a little heat to it — a match made in Santa Fe. And, they were just so pretty and hard to resist even though I wasn’t “eating” bread then. I have to say I did not pass up the blue corn muffins or the chipotle rolls we had at Geronimo’s on our last night in Santa Fe.
On our last day in New Mexico, we visited Chimayo. We wanted to check out the weavers and especially eat at Rancho de Chimayo since they had just won a James Beard award last year. While in one of the little shops, I was stocking up on green Hatch chile powder, the dried green chiles, and the red ones both crushed and ground I was talking to a couple of ladies in the shop (I guess they were stocking up on their spices too) and told them about the blue corn muffin I had eaten a couple of days before; and the owner heard me talking and pulled out a bag of blue corn flour. I know I could probably buy it here (Bob’s Red Mill) but there was just something about sharing recipes with these ladies that made my day. They told me how they use the Hatch green chile powder on popcorn and even though I had not had popcorn for about 10 weeks, it made me want to rush home and make some.
Ready for fall where ever you are?
Nothing says Fall, Halloween and Thanksgiving more than the sight of a pumpkin patch or the smell of something pumpkin cooking in the oven. And, it is starting to feel like fall here in Texas at least for a few days, but it would be great if those hot days were behind us for a few months.
I think pumpkin and chocolate make a great pairing in anything. Years ago I did a pumpkin chocolate chip muffins that is so good you will go back for seconds. And since I love making scones and I love taking baked items to craft circle this was a recipe waiting to happen and happened it did this past week I received so many compliments on this recipe I decided to post it right away because they can be made and frozen so during the holidays all you have to do is preheat your oven and pop these little pumpkins in the oven .
My grandfather would have loved these!
Growing up we always lived right next-door to our grandparents and we ate a lot of snacks/meals at their house. My grandfather had some quirky eating preferences. He liked to have his dessert along with his meal, he would crumble his cornbread in a big glass of Bulgarian buttermilk, and he loved to mix molasses with the butter to put on hot biscuits right out of the oven. And, to this day I can picture him doing those things.
I never thought I would like molasses and back then I’m sure I would have turned up my nose at the thought of molasses mixed with butter. But, when I saw this recipe in Garden and Gun magazine from Blackberry Farm in Walland, Tennessee, I knew I was going to have to try and make these biscuits. I’ll probably never get to Blackberry Farm but at least I can try their biscuits. You have to take a look at their website; over the top luxury that looks fantastic.
How do you think those pioneer women made biscuits? I can picture them standing over a old wooden table with a floured covered apron on dusting the table with flour and cutting out the biscuits. Then I started wondering what they use for baking powder. Baking powder was discovered in 1843, not sure what they would have done before then. Maybe they didn’t even have biscuit cutters maybe they had to form the little balls of dough in your hands and pat them out flat. However they did them I’m sure they were delicious with some fresh churned butter.
Steak and eggs, what could be better for breakfast?
Are you one of those people that take home leftovers from a restaurant because you couldn’t possibly have eaten another bite off your plate? Sometimes I ask for a box when they bring my food just so I’m not tempted to eat the whole thing.
My husband is always bringing home something from Mexican restaurants and sometimes they actually make it into the refrigerator. Once I went to get in my car to go someplace and the most horrific smell hit me in the face. Guess what, it was HIS Mexican food in the back seat. I’ve gotten where I order everything a la carte from Mexican restaurants because I can get exactly what I want and not so much that I’m not finishing it because I have eaten too many chips and bowl(s) of salsa.
Well, if you happen to have left over steak, I’m sure it will make it into the house. There probably won’t be enough to make a meal out of it but you can make this breakfast pizza that is made with naan for the crust. You can really add whatever ingredients you want; I didn’t add a lot of cheese (just parmesan) because it was for breakfast and I just didn’t want a real cheesy pizza.
This is one good breakfast casserole and another grits recipe.
I love grits and I really love stone ground grits. The grits in this recipe are Charleston stone ground white grits. I thought I was ordering the mixed (yellow and white) grits but clicked a little too fast on Amazon. To me, stone ground grits are the best and if not stone ground then regular grits, not the instant variety.
The weekend we were getting our kitchen back together after the paint job, I decided to make something nice for breakfast. We had been eating out every meal for over a week even though the painting only took four days, we had a mountain of pans and dishes and stuff to go through before my kitchen was back in operation. Just getting my pantries (food & pan) back together was so great because I didn’t have that “hoarder” feeling any longer. I don’t think I could have looked at all those piles of pans, gadgets one day longer.
Were you raised eating grits for breakfast? We weren’t, in fact, I don’t think I even ate grits until I was older and my mother started making cheese grits to go with bbq. I remember when we were living in Overland Park, KS and one of my back neighbors was from Atlanta and I told her I had never eaten a bowl of plain grits with just butter and salt and pepper. I knew I loved cheese grits but not sure about the plain ones that looked like a bowl of gruel. Well, one morning she showed up at my back door with a bowl of hot buttered grits. We had no fences in this neighborhood so you could just walk over and visit with someone without having to go to front door or gates to get in. Those grits were so good. I don’t remember the girl’s name but I do remember her grits.
Get your greens early in the day.
Do you get enough greens everyday? Sometimes I do, sometimes I don’t. With this recipe you can get some greens with your breakfast.
Originally I had planned on using fresh baby kale and sautéing it and putting that around my grits. But, the morning I made this I went to the refrig to grab my bag of greens and it wasn’t there. I forgot I used it a couple nights earlier to make my pork and kale dish. Luckily I had a bag of frozen spinach in my freezer.
I’m probably the only person reading this post that actually likes canned spinach. I always have a few cans in my pantry and always have some in the freezer and still buy fresh spinach when I want it in a salad.
This recipe turned out really good and looks oh so good in a bowl or plate. I love dishes like this one that combines a lot of flavor and fits neatly in a bowl. The bacon adds the saltiness you want, creamy cheese grits go so well with the spinach and the perfectly fried egg I did in my little pan I brought back from France makes the perfectly composed plate. And you’ll notice the grated yellow stuff on top of the egg. Well, that’s my cured egg yolk that took me 6 days to make. (More on that in another post.)
Breakfast, lunch, dinner, this will fill you up.
I know I’m always saying that breakfast is my least favorite meal of the day and it still is and that’s why I’m always looking for something special to make on the weekends. If you eat this potato for breakfast you probably won’t be that hungry at lunch but that’s ok; that’s reason enough for me to eat my favorite lunch of cottage cheese and boiled egg and tomato.
This past week we were in Austin babysitting our 2 year old grandson, Thomas. Talk about a cutie pie, just to hear him say the work “snack” and they way he draws that word out brings a smile to my face; and like his Gran, he loves cottage cheese. He uses it as a dip on his favorite water cracker.
I remember when he was younger (that’s not too long ago) he would eat salmon roe with his little fingers and eat all kinds of things I probably wouldn’t eat. This week I had a list of things to prepare while his mom and dad were vacationing; things like lamb meat balls, cheese, eggs, all kinds of fruits, empanadas that mom made and put in the freezer and he loves his bread. On Fridays at school he makes challah and when he came home with his little bag the first thing he says is “my challah”. Everything that week was “my…” , “my helicopter in the sky”, “my truck”, “my bus” (the real ones) and when he saw a picture of his mom and dad it was “my momma” and “my dadda”.
Eggs, Bacon and Gravy, what more could you ask for.
Recently I was looking through a stack of food magazines tearing out recipes before the magazines got trashed. I saw a recipe in Southern Living magazine for Creamy Baked Eggs with herbs.
This particular recipe was baked in cream and herbs and got me thinking that wouldn’t gravy be a lot better tasting than just cream. I’m thinking a nice thin milk gravy made with bacon drippings, of course, would be so good with the eggs and then a good sprinkling of crumbled bacon and maybe some fresh chives and parsley. Then all this goodness could be scooped up and put on a big biscuit square.
Get up, it’s time for breakfast!
Did your mother ever tell you breakfast is the most important meal of the day. Maybe she was right but seems like there are a lot of studies out trying to prove it is not so. Well you can decide for yourself if you want to eat breakfast or not. In my opinion if you don’t eat breakfast you’re going to be even hungrier at lunch time.
We don’t always eat breakfast when we travel; sometimes we just take an early lunch. The day I had Avocado Toast at Willa Jean’s in New Orleans it was for a “late” lunch after visiting the WWII museum. Believe me, by the time I walked to Willa Jeans, I had no trouble eating the whole piece of toast. There are so many creative breakfast ideas I have picked up from restaurants and they have all seem to have changed my opinion on breakfast not being my favorite meal of the day; it still isn’t my favorite but I do have an arsenal of things I like making for breakfast/brunch when we have company.
Who says quesadillas have to be round anyway!
Just because I don’t have a pair of cowboy boots or don’t own a horse or even a ten gallon hat doesn’t mean I have not been around the stables a few times when it comes to whipping up some good Tex-Mex/Mexican food and this recipe just happens to be for breakfast.
Living in Texas for the past 26 years has made me somewhat of an almost Texan with some pretty good Mexican recipe skills. I like my guacamole hot, my taco shells thin and crisp (only the corn ones Crisp) and I like my beans a little tipsy instead of mashed.
All three of our kids went to UT in Austin and three out of five of our grandsons were born in Texas. We have eaten at so many Mexican restaurants over the years that I can tell from their salsa and chips if we are going to enjoy their food.
I love my pasole soup made with pulled pork and hominy and my homemade tamales are almost as good as my sister’s. I’ve been experimenting with some shrimp nachos recently and a few other types of Mexican treats with a Sherry spin on them; so when I recently came across a bacon and avocado quesadilla on a menu from E & O Food and Drink restaurant in Chicago, I knew I was going to have to give It my Tex-Mex-Sherry tweak.
Kiss my grits! (As Flo would say)
In case you don’t know who Flo is she was a waitress in the sitcom “Alice” many, many years ago. Can’t say that was a favorite show of mine but I can’t forget her telling people to “kiss my grits”.
Back in April I took a trip to Savannah with my twin sister and two friends from high school, Pauletta and Judy. We had such a great time and can’t wait to get together again. Funny, one of Pauletta’s walking friends asked her what she was going to talk to friends about that she had not seen for 40 years. Well, we never quit talking. It was fun reliving the past, hearing about everyone’s grandkids, and what the future holds for all of us.
Did we ever eat some good food while there! What is it about a “Southern” menu that you will always find shrimp and grits, fried green tomatoes and some good pimento cheese in with all your menu items making it even harder to decide what to order. I can’t pass up grits, I can’t pass up pimento cheese and I certainly can’t pass up trying someone’s fried green tomatoes. I had a great stack of tomatoes on our last day there that I can’t wait to try to recreate.
When we toured the Mercer House we heard stories about when Jim Williams lived there (remember the movie Midnight in the Garden of Good and Evil and he was accused of murder) and the parties he would give and one of his favorite things his caterer Lucille Wright (the most sought after caterer in Savannah) would make was shrimp and grits and pumpkin cornbread. I may be giving that pumpkin cornbread a try in the Fall so keep a lookout for it.
The kids are all gone!🙁
What do you do with all that special “grandkid” friendly food after they leave?
My refrigerator and pantry are always packed with things like applesauce, some good yogurt, some organic meat of some sort, lots of fruit, string cheese of course and lots of other things that I may not be eating if it is left over. As always, I buy way too much. But who wants to run out of food or goodies when the kids are visiting. I usually love the non-so-good-for-you-foods like Goldfish, popsicles, ice cream cups with about 6 kinds of sprinkles, and drink boxes (organic juice of course).
So recently my daughter was home for the weekend; and they had friends and kids at our house, so that meant stock up on some “stuff” for them to eat since they may not want to be eating the paella that we made one night.
On Monday, when the house was all empty except for the two of us, I decided to take on the bulging refrigerator. First, I threw all the fruit into my dehydrator, peeled and individually wrapped my bananas (they are like eating banana popsicles), threw some sweet stuff away. But, then there are the cartons of applesauce staring at me and I don’t even like applesauce.