Father’s Day Celebration
Dad’s are the foundation of the family. They are the true head of household. They are there to protect us, provide for us, teach us, guide us, discipline us – most of all… love us at all times. I was blessed. My Dad was all of the above. Much to my chagrin, he was also all-knowing and appeared to be ever present for all my mischief. But my Dad was a mischief maker himself – so he and I had many good laughs out of my escapades. So I hope everyone took the time to celebrate the day with their Dad’s – treasure every moment!! My Dad died in 2001 – but I know he still rides with us today.
Scott and Chris were not able to make it over to the ranch this week-end. Scott was busy celebrating his first Father’s Day. So it was a quite celebration here at the ranch with Gary and I making a couple of quick Texas recipes.
- 2 Tbsp. of olive oil
- 1 large onion finely chopped
- 2 cups of carrots finely chopped
- 4 cloves of garlic – chopped
- 6 oz of fresh leaf spinach – remove stems
- 1 Tbsp. chili powder
- Smoked grilled peppers ( Gary throws red, green, yellow peppers on the grill whenever he cooks. We then freeze them and use them for added flavor – spice for other dishes.)
- 1 can (28) oz. diced tomatoes – (garlic, celery, onion)
- 2 cans beans – black, pinto, ranch – your choice – rinse and drain
- ¼ cup reduced fat sour cream
- In 6 qt. sauce pan – heat oil – add onion, carrots, garlic, peppers – cook until soft and tender
- Add spinach – cook until green and tender – stirring occasionally
- Stir in chili powder – mix. Then stir in tomatoes and beans. Simmer for 10 minutes, stirring occasionally.
- Put in bowls – top with sour cream.
- 1 can whole corn
- 1 can cream style corn
- 2 eggs beaten
- 1 cup grated cheese
- 1 cup crushed crackers
- 2/3 cup milk
- 2 to 3 chopped jalapenos
- 1 chopped onion
- 1 stick of butter – melted and mixed in.
- Combine in 9X13 baking dish.
- Cook at 350 for 45 minutes – golden brown.
You can eat the cheese square separately or place it in a bowl and spoon the chili over it. Bon Apetit’!