Sunday, April 29, 2012

Prayer Request

My dad's house burned down yesterday.  Luckily, he was out of town and so was not hurt.  The hot water heater is the cause, we believe.  He didn't have much, but he didn't have insurance either so the loss feels great.

It was weird looking at my childhood home all charred.  The home was built in the twenties.  It was once gorgeous and showed tell-tale signs of what a beauty it used to be...double french doors with original glass door knobs. Heavy wood trim throughout, built-in book cases, shelves, and window seats.  If it had been maintained, it would have been a real treasure, but truth be told, it had run down.  Even so, it was  all he had left in the world.  I worry for him.  I don't know how to fix this.  I pray a lot.  I used to also pray every night to win the lottery so that I could fix his place for him.  Really, I pray that I can buy a nice place for my mom, my in-laws, and my dad, but don't we all?  It will feel strange to not pray that prayer anymore.  

Maybe you could add him in your prayers, too.  Since I don't even know where to begin, I'm just asking God to do his thing.  I trust in that.

Saturday, April 28, 2012

Most Magnificent Migas

Migas, that's (mee-guhs) in South Texas speak, are a common breakfast occurrence in these parts.  I've read migas described as a "Texas tangle" of eggs, tortillas, onion, tomatoes, and peppers.  It's true.  It is a tangle, a yummy, yummy tangle of flavors.

Sweet hubs finally had a Saturday off (which is rare).  We poked around the kitchen, while the coffee brewed, scratching our noggins in an attempt to find something to make for Saturday breakfast.  It's been awhile since we've had Saturday breakfast around here.

Husband:  What are these tortillas for?
Me: Oh, those came free with something I bought at the store.  I don't have plans for them...

And no sooner had the words left my mouth did the idea for migas pop in.

Me:  Ooh, I know, we can make migas!

 Husband was bent into the fridge checking inventory while I called out a list of ingredients.

Me: Onion, bell pepper, cheese, tomatoes?

Luckily we had everything and them some.  Migas is one of those dishes where almost anything goes.  The variations on Migas is wide, just google them and you'll see.  Some people are down right opinionated about how "traditional migas" are made.  I say, "If it turns out good, then it's good, no right or wrong."  Unless you use flour tortillas, your golden.  I have never seen flour tortillas in migas,  And whatever you do, don't attempt to add crushed up tortilla chips.  This would be a grave mistake.

Now, let's get down to the real deal.  Here's what you will need-

6-8 Eggs (for a family of four, I used ten, but that is because our chicken lays some small eggs.  I think 6-8 large eggs would suffice)
2 tbsp. water
2 tbsp. salsa, whichever variety you like
1 medium onion, chopped (use whatever you have: white, yellow, sweet, red)
1 green bell pepper, diced
2 medium tomatoes, seeds removed and diced
2 cloves garlic, minced
6 corn tortillas, stacked and cut into inch strips or torn into bite-sized hunks
2 tbsp. bacon fat or cooking oil
Salt & black pepper to taste
**Optional: crumbled bacon, Chorizo or other breakfast sausage, cubed ham, diced avocado, chopped cilantro, diced jalapeno or other green chilies, shredded cheddar or Mexican cheese blend, crumbled Mexican cheese such as Queso Fresco or Panela.

To begin, heat oil or bacon drippings in a large saute pan.  If you are planning on adding meat (We used bacon), now is the time to cook that up.

When  meat is cooked or oil is hot, add tortilla pieces and fry until beginning to crisp.  These, in no way, have to be as hard as a chip.  Next, add your onion, bell pepper, and tomatoes.  Saute over medium heat for three to five minutes or until onions are translucent and veggies are soft.  Season with salt and pepper.

While veggies are sauteing, whisk eggs, water, and salsa with a fork.  Pour egg mixture over veggie and tortilla pieces.  Let mixture cook for a minute without touching, then gently begin to fold the eggs in on themselves.  The eggs are scrambled, in a sense, but there's no need to vigorously scramble them.  Gently folding the eggs until they're cooked through is the trick.

We topped our migas with diced avocado (a new-for-us addition), chopped fresh parsley from our garden, and a few handfuls of Mexican blend cheese.

We served our migas with refried beans on the side.  This was a delicious and hearty breakfast.

Friday, April 20, 2012

Maple Mashed Sweet Potatoes

Maple Mashed Sweet Potatoes
3 to 4 sweet potatoes, washed
1/4 tsp kosher salt
2 tbsp. unsalted butter
2 to 3 tbsp. maple syrup
1/4 cup half and half

Peel and dice sweet potatoes.  Add diced sweet potatoes in salted boiling water until tender enough to mash.  Drain and return to pot.  Mash with butter, maple syrup, and half & half.  Season with 1/4 tsp. salt and black pepper to taste.

Wednesday, April 18, 2012

Poteet, Texas Strawberry Festival

This past weekend, we decided to hop in the car and drive up to Poteet, Texas' annual Strawberry festival.  What fun!
Ride from the parking area to the main gate.
What is a Strawberry festival without strawberry ice cream?
I wonder if this gal makes strawberry milk.
Carnival rides
& a petting zoo!

What a wonderful day for a festival.  The sky was cloudy and there was a nice breeze which made the Texas heat tolerable.  There was plenty of fair foods.  I had a corn dog while the others had roasted corn and turkey legs.  We shared strawberry shortcake for dessert and snacked on kettle corn and lemonade throughout the day.  There's nothing better than live music, a rodeo, and the scent of funnel cakes on the air for a good time.

Saturday, April 14, 2012

Cajun Pork Tenderloin with Bourbon-Mustard Glaze

If you're looking for a mouthwatering recipe for pork tenderloin, you'll want to try this recipe by Marguerite of Cajun Delights.  This tenderloin turned out to be tender & moist, and spicy sweet.  We served it alongside green bean casserole and maple mashed sweet potatoes.

Tuesday, April 10, 2012

Homemade Hummingbird Bundt Cake

  •      The other day I made an easy hummingbird cake and it was tasty, but I'd still never made one from scratch so here's my mother and I's attempt at Southern Living's Hummingbird Bundt Cake.  This recipe is quite a contrast to the easy version I made before.  This recipe is more dense, almost a banana bread consistency.  It was great, just different.  We served this on Easter Sunday alongside a pork roast, broccoli rice casserole, macaroni & potato salads, vegetable crudite, and banana pudding.

  • Cake Batter
  • 1 1/2 cups chopped pecans
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • large eggs, lightly beaten 
  • 1 3/4 cups mashed ripe bananas (about 4 large)
  • (8-oz.) can crushed pineapple (do not drain)
  • 3/4 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • Glaze
    • 4 ounces cream cheese, cubed and softened
    • 2 cups sifted powdered sugar
    • 1 teaspoon vanilla extract
    • to 2 Tbsp. milk
      1. 1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
      2. 2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
      3. 3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
      4. 4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Thursday, April 5, 2012


Happy Easter vintage image. (A Happy Easter vintage image.)
image credit

Thanks for visiting.  Please feel free to browse through my recipes.  I'm busy cooking up a storm for family and friends...posts to follow soon!

Sunday, April 1, 2012


A big thank you to all my followers.  Thanks for taking a moment to stop by for a visit.  I appreciate your company and hope you're enjoy the blog.

Happy Sunday!

The Kitchen Witch