2 1/2 lbs fresh green beans (not canned!)
1/2 t. grated lemon zest
2 t. olive oil
1 t. Dijon mustard
2 cloves garlic, minced
Salt & pepper, to taste
Snap the ends off the green beans and discard the ends. Cook beans in a large pot of boiling water for about 4 minutes or until crisp-tender. Drain well.
To prepare the...
I’ve always loved old churches, but this one has special meaning to me since my ancestors built it. I took a nice day trip out to Castroville during one of my recent trips to San Antonio.
1 lb. crab meat
Panko breadcrumbs
2 T. fresh parsley, chopped
1/2 t. dry mustard
1/2 c. Ritz Crackers, crushed
2 t. mayo
2 eggs
1 t. Worcestershire
Salt & pepper, to taste
Mix the parsley, dry mustard, Worcestershire, eggs, and mash together. Add the crab, crushed crackers, salt, and pepper; mix well. Form into patties — about 1/3 cup each and 1″ thick....
2.5-3 lbs. beef pot roast
1 (14.5 oz) petite-cut tomatoes, drained
1 can Rotel
1 onion, cut into large wedges
2 T. chili powder
2 (16 oz) cans pinto beans, drained
1 (15 oz) can black beans, drained
Salt & pepper, to taste
Place roast in Crock Pot; salt generously. Pour tomatoes and onion wedges over roast. Add chili powder. Cover and cook...
1 lb. boneless pork loin chops, 1/2 ” thick
4 t. southwestern seasoning rub (Char Crust Rub)
1 t. olive oil
1/4 c. Red Bell Pepper Ancho Chili Jam (by Earth & Vine)
1/2 c. Cabernet Sauvignon wine
Season pork with Char Rub and set aside. Heat a large skillet over medium-high heat. Add oil and wait until the oil...
© 2010 Shannon Patrick ProPhoto Photographer Theme by NetRivet
