Friday, June 9, 2017

So, Why "Dirt On My Boots"?

I shared a little about my new blog over at my old blog today!  If you're interested, it gives you a little glimpse into how I settled on, "Dirt On My Boots". :)

Thursday, June 8, 2017

If You Cant' Take It With You, Re-create It!

So, yesterday I posted the top 10 things I am going to miss about living in Texas, and #4 on the list is Pappasitos. Having lived in Texas for 40+ years, I have eaten a LOT of Tex-Mex! I've been literally all over the state and for me there is nothing better than Pappisito's Cantina! It is hands down the absolute best, at least in my book! Unfortunately living in Virginia, the nearest Pappasitos is in Atlanta, Georgia, so yeah, that's only 7 hours and 22 minutes, one way! That's not too bad some decent Tex-Mex, right? Probably not on my budget! But thankfully with a little research I found some copy-cat recipes that were originally posted in Texas Monthly, and once I get settled in my new place I think I'll give at least a few of these a try.  Who knows, I've mastered Chipotle and Fuzzy's, could Pappasitos be impossible? :)

Pappisitos Fajita Marinade
1 cup pineaple juice (good stuff)
1/2 cup soy sauce
4 fresh squeezed limes
1/4 cup fresh cilantro
1 jalepono
1/3 cup onions
1/3 cup water.
Place skirt steak or loin flap, in plastic bag and marinate for 4-6 hours.

Pappisitos Shrimp Brochette
12 large (jumbo) shrimp
6 slices of bacon, cut in half
1 fresh jalapeño
1 slice monterey jack cheese, thick
1 tablespoon paprika
1 tablespoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 cup butter
1/4 cup white wine
wooden skewer, soaked in water

Clean and devein shrimp, leaving the last section and tails intact.
With a paring knife, carefully slice each shrimp from tail to tip.
Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
Cut slice of cheese into 12 small pieces.
Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
Wrap a half slice of bacon around each shrimp.
Place shrimp on a wet skewer.
Repeat this process until all shrimp have been placed on skewers.
Place in refrigerator for a few minutes while you prepare the rest of the recipe.
Mix the paparika, cayenne pepper and black pepper together.
In a small skillet, heat butter and white wine until butter is completely melted.
Prepare grill.
Remove shrimp from fridge and brush completely with melted butter.
Sprinkle with seasonings.
Grill on each side until shrimp are done.

Pappasitos Salsa
1 fresh Poblano pepper, coarsely chopped
1 fresh jalapeño pepper, seeded, coarsely chopped
8 roma tomatoes (whole)
1 small yellow onion (1/3 to 1/2 cup diced)
1/4 cup chopped fresh cilantro
1/2 tsp. celery salt
1/2 tsp. sugar
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
1/8 tsp. oregano
1/2 to 3/4 cup water

In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper. Brown and stir until the skins have turned dark on many sides of peppers.

Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat. Put onion in hot skillet that has been removed from the heat and stir.

In a food processor add cilantro, celery salt, sugar, garlic, pepper and oregano. Pour in peppers, onions and tomatoes and add 1/2 to 3/4 cup water a little at a time, processing just enough to chop to a medium consistency but not to a smooth paste, leave a little chunky.

Pour in hot skillet, turn up heat and quickly stir for 3 minutes. Serve hot.

Pappasitos Queso
1 1/2 pounds Land O' Lakes Processed Cheese NOT Velveeta
4-5 ounces canned Green Chiles with juice
1 tablespoon Minced Garlic (type in jar)
1/2 cup Diced Onion
1/3 cup Whole Milk
1/2 cup Diced Ripe Tomatoes ( discard seeds)
1/4 teaspoon Garlic Salt


Melt cheese with milk and stir until blended. Add chilies with liquid, garlic, onion, and stir until onions and transparent. Remove from heat and add tomatoes before serving.

Pappasitos Butter Sauce
1 lb butter, room temperature
1 lb margarine, room temperature
1 big heaping tablespoon granulated chicken bouillon (Knorr's is the BEST)
2 tablespoons finely chopped garlic (fresh is better but can use fresh chopped in jars)
1 cup white wine (Chardonnay is best)

Mix all but the wine together (can use an electric mixer). This will be a peanut butter texture.

Slowly blend in the wine. Empty, tube style, onto Saran wrap and roll up.

This freezes well and sections can be cut off for use.

When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in a microwave-safe bowl. Microwave 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.

Wednesday, June 7, 2017

Top Ten Things I Will Miss About Living in Texas

1. Family and Friends
2. Barbecue
3. Cajun Food
4. Pappasitos
Even though I have pretty much mastered Tex-Mex, Pappasitos is hands down the best! After I move, the nearest location will be Atlanta, Georgia.
5. Concerts in the Garden
I am going to have to search out something similar in Virginia!
6. The Cultural District, and all the wonderful museums!
I am so glad I took the time to enjoy them while I was here!
7. All the free concerts, outdoor movies and other activities that make Fort Worth and the surrounding area so special.
8. The Botanic and Japanese Gardens
This has always been a favorite place!  Pretty stoked that after 24 years I still found my favorite tree, the one with the heart carved into it!
9. The Stockyards and the western culture
10. 40+ years of memories
Thankfully, I will be able to take those with me! 


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