I’ve always heard that you can tell that a girl’s from Texas if she can drink beer. Most people equate Lone Star Beer with The Lone Star State, but a beer that I’m finding more often outside of Texas is Shiner Bock beer. In college Shiner was elite keg party beer. Usually the Shiner keg was tucked away and you had to be invited to have some. Now that I’m gainfully employed; I can get Shiner whenever I want.

Shiner, TX is a small town about an hour to 90 minutes east of Austin. The population of the town is about 2,500 which is  about the same size of the town I grew up in. Do you know that kind of place? There was a time in high school that my friends and I sat at the lunch table and named everybody in the room (first and last name). That’s a small town!

This St. Patrick’s Day I wanted to make Irish Stew, but as I was mixing and simmering in the kitchen I started to deviate from the recipe and ended up with what I’m calling, Shiner Bock Stew.

From the Shiner website, they describe their beer as:

Shiner Bock is a distinctive, rich, full-flavored, deep amber-colored beer. Its handcrafted brewing process creates an inviting smooth taste without the excessive bitterness that characterizes many micro, specialty and imported beers.

Shiner Bock Stew

32 oz Beef broth
2 Bottles Shiner Bock Beer
1 T garlic
1 T dry Thyme
2 T tomato paste
2 lbs stew beef
1/4 c oil
3 lbs yellow potatoes (chopped about 1/2 inch slices)
1 lg yellow onion (diced)
2 c chopped carrots (chopped)

For the broth
Brown the beef in soup pot with oil. Add beef broth, beer, garlic, thyme and tomato paste in large soup pot.

For the other ingredients
Brown potatoes, onion and carrots in large skillet for about 10 minutes. Add veggies to beef broth.

To finish
Allow to cook for 40 minutes. Tastes better the next day.

This is the first Holiday in a LONG time that I haven’t gone crazy being away from the office. I’ve taken extended time off, almost a whole two weeks. Yes, I have checked in a few times, but not obsesevely.

What’s been keeping me busy? Family, friends and a new venture I’ll reveal more about later.

In my house, I’m the oldest grandchild at 30 and as a group we’re all getting older and there are some traditions that have been in my family since my mom and aunts were little girls. The most important: Reading the Night Before Christmas as a family.

This tradition was fun and created anticipation as a child. As an adult, mixing in a little egg nog can make it fun, but in a more grown up kinda way.

Here’s a recipe my Aunt Betsy used this year to feed an army on Christmas morning, but it’s so easy and prepares so easily, that I plan on using it the next time I have guest staying over for the weekend.

Sausage Potato Bundt

2 T. dry breadcrumbs

2 lb. breakfast sausage

½ c. chopped onion

½ c. chopped roasted bell peppers, drained

4 c. shredded hash browns, thawed

2 c. shredded cheddar cheese

14 eggs

½ c. milk

1 t. salt

¼ t. pepper
Preheat oven to 400 degrees.  Generously butter a 10 or 12-cup bundt pan and sprinkle with breadcrumbs. 
In a large skillet over medium-high heat, cook sausage and onion until sausage is no longer pink.  Drain very well.  Add peppers, cheese and hash browns.  Mix well. 

In a large bowl, stir together eggs, milk, salt, and pepper.  Mix well.  Spoon sausage mixture into egg mixture.  Pour into prepared pan; press firmly.  Bake at 400 degrees for 55 to 65 minutes.  Cover loosely with foil for the last 10 minutes or so, if needed to prevent over-browning the top.  Casserole is done when knife inserted in center comes out clean.  Let stand 5 minutes.  Loosen edges, then invert onto plate.  10-12 servings.  May cut recipe in half and use a 6-cup bundt pan or an 8” x 8” pan.  

Happy New Year Y’all! I’m big on tradition and for New Year’s I must have black eyed peas. I found this recipe to help make up for the fact that most black eyed pea soups call for a ham bone and I don’t have one handy.

This salsa is so refreshing and light and flavorful and it was a perfect snack after hiking Camelback Mountain’s Echo Trail yesterday. And not to brag, but temperatures were in the mid 70s, sky was crystal blue and this is the type of weather that makes you happy that you live in Arizona.

I think Carey and Corey were a little sun-struck too! We did a bit more sight seeing, had a margarita in Old Town Scottsdale and then headed home to grill dinner. Look at the love birds. Holding hands and hiking.

Texas Caviar
Active Prep Time 10 minutes/ Inactive 3 hours

1 can black beans, drained
2 cans black eyed peas, drained
1 green bell pepper, diced
1 pint plum tomatoes, quartered
4 stalks scallions, diced
cilantro to taste
8 oz zesty Italian dressing
salt and pepper

Mix all ingredients and allow to marinate for at least 3 hours.

Variations: Add jalapeños, green chilies, garlic.

Other recipies:

Old San Antonio Texas Caviar 

Texas Caviar 

Grandma’s Texas Caviar 

Cowgirl Hall of Fame Texas Caviar 

 Black Friday. I’ve always heard about it, but quite honestly, I’ve never paid attention to it. My participation in Black Friday shopping was always watching people go crazy on the local news channel. I’ve never ever thought about actually leaving a kitchen full of left-overs to go shopping.

Part of my lack of participation could be that I’ve already got my tree up and presents wrapped.

This morning I’m enjoying a cup of coffee and slice of my favorite pie. It’s a recipe my Moo Moo gave me years ago and it quickly toppled over pumpkin, and pecan pies. I always fuss over my pie crusts. For whatever reason, I can’t seem to get the ridges on mine to fold evenly. I recommend a pie plate that’s pretty enough that you don’t have to do the work.

Buttermilk Pie

1 1/2 cups granulated sugar
1 tablespoon flour
1/2 tablespoon grated lemon zest
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10-inch basic pie crust shell

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings.

Miami Style Hamburger

Makes 6 hamburgers
Prep: 10 minutes Cool: 25 minutes Cook: 10 minutes

1 1/2 lbs. ground beef
1 egg
1/2 cup bread crumbs
1 lime (zest and juice)
1 T paprika
2 oz. chopped green chilis
salt and pepper
Cheddar cheese

Mix all ingredients in large bowl, cover with plastic wrap and put in the refridgerator for 25 minutes. Make hambuter patties about the size of the palm of your hand. Pan fry or grill about 5 minutes on each side for a well done burger. Top with Cheddar cheese.

 I double dutied Napa Cabbage Slaw and topped the hamburger with it.

I’m from Texas. I didn’t realize how much people from Texas talk about Texas until I moved out of the state. People, I’m sorry.

Not sorry that I’m from Texas, but I need you to know that we’re just raised that way. We talk about Lone Star this, Big that. We can’t help it.

I blame my parents.

AND to add to lots of generalizations and stereotypes about Texas I present you with Chicken Fried Bacon. From a restaurant fifteen minutes from where I grew up. You need to look at this YouTube video.