Monthly Archives: February 2012

Spiced Sour Cream


  • 1 cup sour cream
  • 1/8 to 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 2 cloves garlic, minced then crushed with kosher salt
  • 1 Tb dried cilantro leaves, crushed in your hand

In a small bowl mix all the ingredients, cover with plastic wrap and refrigerate for at least 1 hour before use.

Suggestions: Love, Love, Love this Spiced Sour Cream with my “Nachos, Leftover Delights” Try it also with any taquitos, tacos or serve on top of your enchiladas or Refried Black Beans. It also makes a great spread on a Panini. Wow, how about trying it as the sauce on a pizza, now there’s something I haven’t done with it.



Refried Black Beans

A can of refried beans never tasted as good as these homemade Refried Black Beans.

Ingredients:   yields about 3 cups

  • 1 1/4 cups dried Black Beans
  • 4 cups water
  • 1 Chipotle Pepper in Adobo Sauce, diced
  • 3 cups chicken broth
  • 1 Tb butter, salted

You have 2 choices to start these fabulous beans off with. Option #1, soak the dried Black Beans overnight with 4 cups of water. Option #2, in a small saucepan combine the water and dried Black Beans, bring to a boil, boil for 5 minutes, remove from heat, cover and let sit for 1 hour.

After the beans have gone through Option #1 or Option #2, drain them and in a small saucepan combine the now soaked or simmered black beans and the chicken broth. Bring to a boil, then simmer over medium-low heat for 1 hour, until the beans are soft. Drain the beans, reserve 3/4 cup of the cooking liquid for use in this recipe.

Put the beans In a large bowl, using a potato masher, smash the beans until about 75% mashed. Adding a tablespoon of the cooking liquid at a time as needed to keep the beans moist. Heat a medium skillet over medium heat, add butter and  the now smashed black beans and continue to mash them with the potato masher while frying them. If they start to look dry, then add more cooking liquid, only a tablespoon at a time. When the Refried Black Beans are to your liking, they are done and ready to serve.

Suggestions: Try topping these homemade Refried Black Beans with some shredded cheddar cheese and my Spiced Sour Cream. Use them in my Nachos recipe. I like my refried black beans with a bit of consistency but if you prefer them the consistency found in the can at the grocery store, then put them in a food processor and blend, adding your cooking liquid as needed until the beans are smooth or you have reached your desired constancy. Then fry them up for a couple of minutes.


Posted by on February 29, 2012 in Beans, Rice, Paleo recipes


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Traditional Oatmeal Cookies with Raisins & Walnuts

These traditional old fashion Oatmeal Cookies are just like the ones my Grandma would have made. It’s hard to just have one, but so worth every bite.

Ingredients:    yields 5 dozen cookies

  • 1 cup raisins
  • 1 cup water
  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1 tsp soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 cups “Old Fashion” Rolled Oats, (Oatmeal)
  • 3/4 cups walnuts, chopped

Preheat oven to 400

In a small saucepan bring the water to a boil, add the raisins and simmer over low heat for 20 minutes, until the raisins are plump. Drain the raisins and save the raisin liquid. If needed add water to make the raisin liquid measure 1/2 cup. In a large mixing bowl cream the shortening, sugar, eggs and vanilla together. Stir in the raisin liquid. Sift together the flour, baking powder, soda, salt, cinnamon and cloves. Stir these dry ingredients into the creamed ingredients. Add the oats, raisins and walnuts and blend well. Drop by rounded tablespoons on a parchment paper lined baking sheet. Bake 9-11 minutes.

Suggestions: Try substituting dried cranberries for the raisins, whole or half measurements. Any nuts work well with this cookie, walnuts are just my favorite. A neighbor suggested peanuts, I’ve never tried those in cookies, but you can bet I will next time.

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Posted by on February 28, 2012 in Cookies


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Spinach & Garlic Popovers

Ingredients:   yields 12 muffins

  • 4 eggs, whisked
  • 1/2 cup buttermilk
  • 1 1/2 cup milk
  • 2 cups flour
  • 3/4 tsp salt
  • 2 cups fresh spinach, shredded & chopped
  • 2 cloves garlic, minced


Butter your muffin pan. In a large bowl, gently blend the eggs, buttermilk, milk, flour and salt. Fold in the spinach and garlic until just blended. The batter may be lumpy. Fill the muffin pan completely full with the batter. Place the pan in the center of your oven. Now turn your oven on, set the temperature to 450 and bake for 30 minutes. The trick to these popovers is baking them with a cold oven to start, then going through the pre-heating stage to full temperature and no opening of the oven door during the 30 minute baking period. Just let them go. When the Popovers are fully baked they will have risen above the muffin pan, browned with rounded tops. Once they start to cool their tops will collapse a bit.

Suggestions: These are just wonderful with sweet butter. I like to make these for breakfast and dinner. They pair well with a simple spaghetti and of course go great with eggs and bacon for breakfast.


Posted by on February 27, 2012 in Breads, Breakfast


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Follow me please and pass me along to your friends.

I just love learning how to blog and sharing my recipes with everyone. It’s amazing how big the world is out there. I appreciate my friends and family for supporting me on this journey by following me from this site or joining my Facebook page at “Recipes from my kitchen, Evansville Indiana”.

I’m just a home-grown cook, documenting recipes that are stuck in my head and need to be put in writing, just Good Ole Home Cooking. I don’t have a library of photos, I’m taking pictures as I am preparing breakfast, lunch, dinner, dessert and snacks for myself, Mark, family and friends. Believe me not everything I cook makes it to my blog, there are several meals that go badly. When that happens I call them experiments. Several times I pull a plate from Mark’s hands because it looks better than mine so I want to photograph it before he digs in to eat it. Those times I find very amusing, though he may not agree with me.

I would like to extend an invitation to everyone, to follow along with my recipe sharing journey. Please select to “follow me by email” on my blog site at or if it’s easier join my Facebook page at “Recipes from my kitchen, Evansville Indiana” and select “Like” to join the page.I would also love to hear from you as to your opinions and suggestions about particular recipes you are enjoying, or maybe just a simple hit of the “Like” button. Then… I would love for you to pass my blog along to your family and friends. The more people following the merrier the journey. Again, thank you friends, family and new blog following friends for supporting me. I hope everyone finds something in my recipes they enjoy or is inspired to cook more for those they love to spend time with.

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Posted by on February 25, 2012 in Uncategorized


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Breakfast Burritos

I’m old school so I call these Breakfast Burritos, but I realize some of you may want to call them wraps. Go for it, either way they make for a delicious breakfast.

Ingredients:  yields 4 burritos

  • 4 @ 8″ flour tortillas
  • 4 eggs, whisked
  • 2 cups sausage
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 tomato, cored, seeded, diced
  • 2 cups spinach, shredded
  • 1 1/2 cups Mexican cheese blend, shredded
  • salt & black pepper for seasoning

In a medium skillet brown the sausage. Add the onion and garlic, saute until fragrant. Add the whisked eggs and scramble them tightly. Remove from heat, season with salt and black pepper if needed, then toss the diced tomato into the scrambled mixture. In another skillet toast the flour tortillas until warmed thoroughly, then top with 1/4 of the scrambled egg mixture and the spinach, sprinkle with cheese, roll tightly and serve.

Suggestions: You want to add a little heat, try using RoTel diced tomatoes, or add some diced Jalapeno pepper with the onions. I love to use guacamole, salsa or a spiced sour cream as a dipping sauce with these.

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Posted by on February 25, 2012 in Breakfast


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  • 2 ripe avocados
  • juice from half a lime
  • zest from half a lime
  • 1/4 tsp kosher salt (Paleo followers omit this ingredient)
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1/4 onion, diced
  • 1 tomato, cored, seeded, diced
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1 Tb cilantro, minced
  • 1 Tb sour cream (Paleo followers omit this ingredient)

In a medium glass bowl mash together the pulp of 2 avocados, lime juice, lime zest, kosher salt, cumin and cayenne pepper. Stir in the onion, tomato, green onions, garlic, cilantro and sour cream until well blended. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Suggestions: Serve with my Pork, Beef or Chipotle Chicken Taquitos. This guacamole is great with home fried corn tortilla chips. Makes a great dressing for any taco.


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