caesar salad

La Louisianne Caesar Salad RecipeSeize The Caesar

More than 44 years after the original surprise party I received a surprise text from my cherished Cousin Alison.

December 28, 1974 Daughters Give Surprise Party in San Antonio

Click Image For A Close-Up View

Sadly Alison’s not near my front door to whisk me to Dime Box, Texas to visit family, but she’s texting because she’s found an old article from yesteryear about something I don’t even remember as a young tot – one special feast honoring my Grandmother’s 75th birthday!

I’ll spare you my many fabulously fond stories about my dear Nanny but I hope you’ve enjoyed one of the greatest gifts life has to offer – Grandparents! 

What’s special about this ol’ newspaper post is that it honored my Grandmother at one of the fanciest restaurants in San Antonio – La Louisianne. Sadly “La Lou” closed its doors in 1992 but trust me when I say it gifted memorable meals to thousands of folks who graced passed its front doors.

How remarkable that this birthday party appeared in the San Antonio Express-News. I’m crediting my Mom, Betty, for what’s probably the only time my name has been in *real* newspaper print. Hooray!

While Cousin Alison’s name didn’t make 1974 print, just the week before Nanny’s great dinner my Cousins Billy and Debbie found out they were blessed with her arrival, coming in 1975. What a great gift in our lives!

My Cousin Lorin texted me this caesar salad recipe proving that food can last beyond the best of times. Thank you, Lorin!

Enjoy food, salad, and family to the fullest!

La Louisianne Caesar Salad Bread Crumbs

Homemade Breadcrumbs Are Easy To Make… And Eat

Foodie Tips

❤  Two heads of lettuce? Yikes – where’s room for dessert!? We cut this recipe in half. Even for two ambitious Texans.

❤  To coddle and egg: Don’t hug it near and dear. :) Drop it in hot water for about 40 seconds to make it nice and toasty!

❤  Hangry? Add sliced grilled chicken breast for a more bountiful meal.

❤  Love salads? Don’t forget to click here (and scroll down) for more salad ideas here at Betty’s Cook Nook!

❤  Thanks to Joe! I bought a head of CABBAGE at the store, thinking it was Romaine lettuce. He fixed my wrong. #Guh

i. Time

Total prep: About 15 minutes (sans the grilled chicken)

ii. Ingredients

2 heads | romaine lettuce, cold, dry, and crisp
¼ teaspoon | salt
¼ teaspoon | fresh cracked black pepper
½ cup | croutons
2 ounces | garlic oil
½ ounce | worcestershire sauce
½ ounce | red wine vinegar
½ ounce | lemon juice
1 | cage free egg, coddled
1 tablespoon | anchovies, chopped
2 tablespoons | parmesan cheese, shredded

iii. What to do

1. Pull apart the Romaine lettuce into 2-inch pieces.

2. Mix the lettuce with salt and pepper.

3. Form a bed of croutons in the center of the lettuce,.

4. Mix the next 4 ingredients and pour over the crouton-lettuce mixture.

La Louisianne Caesar Salad Recipe

Here Goes The Egg + The Anchovies

5. Add the egg and anchovies.

6. Toss well and sprinkle with the parmesan cheese.

La Louisianne Caesar Salad Recipe

Let’s Give This A Good Toss

Serves: 4

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook


helen corbitt’s quiche lorraine

Helen Corbitt's Quiche LorraineChampagne & Lorraine

When I first met this recipe’s name I presumed Helen Corbitt was one of my Mom’s dear friends. Like many of the old recipes that found their way into my Mom’s cookbook they were often penned with a name giving a clue linking us back to the the recipe’s origin.Joskes Department Store PostcardA few curious clicks later I stumbled upon this Texas Monthly article from December 1999 (the turn of our century) that revealed who Helen was – her connection to Texas and to food. With culinary ties to the University of Texas, the Houston Country Club, Joske’s Department Store, the Driskill Hotel, and Neiman Marcus, Helen’s craft touched the hearts of many. While she may not have loved Texas from the start, the people of our great state eventually won her heart. So we can tip our hat to her for staying here and pioneering the way for better days. Helen earned the title “Tastemaker of the Century,” undoubtedly an honor for any foodie who loves cuisine and sharing it with others.

I know my Mom “Betty” loved quiche because I’ve found a handful of eggy recipes in her cookbook. I love how simple quiche is to prepare and share… and how changing 1 or 2 ingredients can magically transform the taste.

Let’s enjoy a slice of the good life and raise a toast to our “forefoodies”
~ Cling Cling / Cheers!  🍾 🍾 🍾 🍾 🍾

Helen Corbitt's Quiche Lorraine
Foodie Tips

❤  “Light cream” always trips me up. I look for it at the grocery store and often shake my fist at the sky when I cannot find it. Sometimes called “coffee cream” or “table cream,” light cream is a tad bit higher in fat than half-and-half. So what. Who cares?

❤  While I slightly overbaked the crust, the quiche itself turned out great! Try using a silicon pie crust shield to help prevent your dough from burning. I shudder to think what my quiche would have looked like without it. #charcoal? :)

Helen Corbitt's Quiche Lorraine

❤  I hope to become an “aficionado” at the meat counter soon. When I read “thin sliced” ham I guessed it was a thickness of 2. On the next go of this recipe I’ll try a 1.

❤  My Mom loved quiche. And if you’re still reading this post I’m guessing you do, too! Check out this recipe where I wax on about the origins of quiche and its relationship to my hometown, San Antonio.

Helen Corbitt's Quiche Lorraine Swiss Cheese

i. Time

Total prep: About 40 minutes.

ii. Ingredients

8 inch | pie crust
4 slices | bacon, crisped and chopped
4 | thin slices of onion, sautéed
8 | paper thin slices of ham, shredded
8 | paper thin slices of swiss cheese, sliced
3 | cage free eggs
¼ teaspoon | dry mustard
1 cup | light cream, heated
a dash | nutmeg
Helen Corbitt's Quiche Lorraine Onions

iii. What to do

1. Prepare the pie crust according to the instructions. Mom wrote hers was baked at 450°F for about 10 minutes.

2. Sprinkle the bacon and onion over the pie crust. Add ½ of the ham then top with 4 slices of the cheese. Wait – we’re not done! This is Texas! Repeat the layering again – add the rest of the ham and the last 4 slices of cheese.

3. Beat the egg and mustard. Add the heated light cream and continue beating. Pour the egg mixture over the layers of ham and cheese. Let things “stand” for 10 minutes. Is your stomach growling yet?

4. Sprinkle a tiny bit of nutmeg on top of the quiche then bake it at 350°F until this custard is set (about 15-20 minutes).

Helen Corbitt's Quiche Lorraine

Serves: One to a few, depending on your ability to resist deliciousness.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

In Case You Missed It…

Honored in 1999 as “Tastemaker of the Century” by Texas Monthly Magazine, Helen Corbitt may have not have loved Texas as much as those who were born here but she became enchanted with the unique blend of Texans and their love for food. If the stories I’ve read are true (and I bet they are), Helen had a lot to do with the culinary cultivation of our state introducing our fore-parents to artichokes, raspberries, soufflés, Texas Caviar, and surprising creations limited only by the stars.

I don’t know if my Mom, Betty, knew Helen. But I know they shared the love of great food… so Helen is as much a family member as one can wish for.

With the love of food, all things are possible. ###

 


kim’s loaded cauliflower casserole

Loaded Cauliflower Casserole RecipeCauliflower Power

This recipe comes to Betty’s Cook Nook via my Niece Kimberly.

Halloween 2018 proved to be the perfect time for Kim and her fiancé Chris to come for a visit. They were both on the keto diet, being just two months before their wedding date. Kim raved about this dish and was so excited to make and share it with us.

After tasting her loaded cauliflower casserole creation, we understood why – we could each easily devour the entire casserole! This dish reminded me so much of loaded mashed potatoes, but it’s low in carbs, the hallmark of the ketogenic diet. And it only calls for six ingredients!

I’m parking this recipe here at my Mom “Betty’s” Cook Nook because it’s a family favorite and Mom would wholeheartedly approve! Plus, now I know where to turn whenever I get a hankering for bacon, cheese, sour cream, and mayo delight.

i. Time

Total prep: About 45 minutes.

ii. Ingredients

6-8 strips | bacon, cooked and crumbled
1 large head (about 6 cups) | cauliflower, cut up into bite-sized pieces
2 cups | sharp cheddar cheese, grated
6 tablespoons | fresh chives, chopped
½ cup | mayonnaise
½ cup | sour cream

Loaded Cauliflower Casserole Recipe

Ladies And Gentlemen – Start Your Engines! CHEESE!

iii. What to do

1. Cook your bacon as you like (skillet or oven). Drain off the grease and set the bacon aside to cool.

2. Add the cauliflower into a large pot, fill it with water, and bring it to a boil over medium-high heat. Reduce the heat and simmer uncovered for 8-10 minutes. Drain the cauliflower and set it aside to cool.

3. Preheat your oven to 425°F. Now’s a good time to crumble your bacon.

How To Make Loaded Cauliflower Casserole

4. Combine 1 cup of cheddar cheese, ½ of the crumbled bacon, ½ of the chives, all the mayonnaise, sour cream, and the cauliflower. Mix well.
Loaded Cauliflower Casserole Going Into The Oven
5.
Transfer the mixture into a casserole dish and sprinkle the rest of the cheese and bacon on top.

6. Place the casserole into the oven and bake it for 15-20 minutes, until the cheese is melted.

7. Remove from the oven, sprinkle the reminder of the chives on top and serve.

Serves: One to a few, depending on your ability to resist deliciousness.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Kim and Cauliflower

Kimberly ❤ Forever Loved

Loaded Cauliflower Casserole Recipe


pimiento cheese

Pimiento Cheese Recipe From Betty's Cook NookPimiento Cheese: A Texan’s North Star

Whether you enjoy it as a side dish or a main course, there’s one recipe that’s an essential for the southern foodie – pimiento cheese!

Ironically my Mom “Betty’s” cookbook didn’t contain a pimiento cheese recipe… likely because making the stuff was a culinary instinct for my Texas born and bred Mom – the recipe was memorized.

I interviewed my family (Jennifer!) and friends and curated the recipe below which makes a nice staple for your kitchen or as a gift for friends. Whether you serve pimiento cheese from a china plate or at a tailgate, “P.C.” is one dish that’s an undisputed crowd pleaser.

Pimento vs. Pimiento?

Pretty much my entire adult foodie life I’ve been plagued with how pimiento is spelled. I’ve often heard it referred to as “pimento” (3 syllables) or “pimiento” (4 syllables). Pimiento appears to be the correct spelling according to the Southern’s Bible, Southern Living, as well as the Merriam-Webster Dictionary. While either pronunciation will work, I prefer “pimiento” to “pimento.” Just pronounce it with confidence and don’t second guess the raised eyebrows you may receive. :)

I encourage you to explore the numerous ways to enjoy pimiento cheese including:

  • Pimiento cheese-bacon cheeseburgers (score Bobby Flay’s recipe here)
  • Pimiento cheese grits
  • Pimiento cheese dip (see the bonus recipe below)
  • Grilled pimiento cheese sandwiches
  • Macaroni and pimiento cheese
  • Pimiento cheese deviled eggs
  • Pimiento cheese sausage balls
  • Pimiento cheese ravioli
  • Pimiento cheese schmeared on celery (my long-standing favorite)

Growing up my Mom would simply spread ¾ – ½ inch of the Texas gold between some sliced ButterKrust bread and that was that. Heaven!

Foodie Tips

  In a pinch for a few of the ingredients? There is an actual difference between pimientos and red bell peppers. So if you don’t use true pimientos, you can use a jar of roasted red bell peppers (drained and chopped) or red bell peppers, (roasted, seeded, and chopped). You can substitute white wine vinegar for the sherry vinegar.

  There are several alternate ingredients for making pimiento cheese including paprika or cayenne spices, yellow onion, finely chopped green onion tops – even toasted and chopped Texas pecans. Try your hand at finding the ones you like best!

  There are also several options to pair with your pimiento cheese – Triscuit crackers, naan, artisan breads, toasted breads, pita chips, vegetables… or as my Cousin Jennifer suggests “amply by spoon.”

i. Time

Total prep: Same day or longer… depending on your patience. And your palette.

ii. Ingredients

½ pound | cream cheese, softened
1 cup | mayonnaise
1 cup | goya brand jarred pimientos, chopped (see substitute above)
1 teaspoon | lea and perrin’s worcestershire sauce
1 teaspoon | sherry vinegar (see substitute above)
¼ teaspoon | cayenne pepper
½ teaspoon | kosher salt
½ pound | monterrey jack cheese, grated
¾ pound | sharp cheddar cheese, grated
handful | green onion tops, chopped (optional, but wildly suggested)

iii. What to do

0. Set out the cream cheese to soften (about 45 minutes to an hour).

1. In a medium-sized bowl stir the first seven ingredients with a spatula or spoon.

2. With a spatula, fold in the Monterrey and Cheddar cheeses and mix well. If you prefer a smoother (vs. chunkier) cheese you can continue to mash the cheese with a fork. If desired add the green onions inside the pimiento cheese and or sprinkle them on top for some color.

3. Transfer the cheese into storage/serving containers. Spreads easiest fresh; if you store it in the fridge until you’re ready to devour, you’ll likely want to let it rest, uncovered, until it’s creamy and pliable.

Cheers to the gold and red!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

*** BONUS RECIPE > PIMIENTO CHEESE DIP ***

My cousin Julie emailed me a recipe she said she saw in Southern Living for their spin on a melty Pimiento Cheese Dip. I couldn’t find the recipe online so this is extra special:

4 ounces | velveeta
¼ cup | whole milk
3 tablespoons | pimientos
½ teaspoon | paprika
½ teaspoon | fresh cracked black pepper

what to do: 

1. Microwave the Velveeta for about 1 minute, stirring after 30 seconds. Microwave a few more seconds until the cheese is melted.

2. Whisk in the milk, pimentos, paprika, and pepper.

Serve while it’s warm with your favorite pairings (pita, celery, etc. per above).

Pimiento Cheese Bacon Burger

Pimiento Cheese-Bacon Burgers > Can You Dig It ?

Southern Pimiento Cheese

Southerners Share A Lot. Go On… Share This Recipe!


pumpkin bread

Pumpkin Bread Recipe From Betty's Cook NookThe Best Of Fall

It’s the most wonderful time of the year – when wearing flannel and smelling like patchouli is top of mind. Also top of mind? PUMPKINS!  🎃 There’s no better way to ring in fall’s greatness other than watching the fall favorite “It’s The Great Pumpkin Charlie Brown.” 

The Peanuts gang were probably my best friends growing up. In a time before you could record TV I never missed a show. I remember sketching Snoopy on top of his doghouse… and funny, I never thought it was odd that Snoopy slept *on top* of his doghouse rather than in it. Childhood innocence.

While your pumpkin bread is baking, come back and watch the movie below – share it with your family and friends and celebrate the way we were… and the way we are with the best of fall!

Foodie Tips

  I halved this recipe and made 2 medium-sized loaves. If you’re gift-giving or a lover of loaves, go all the way!

  One small can pumpkin? I presumed it was a 15 ounce can.

  The recipe didn’t note it but I greased my loaf pans before adding the batter.

  This bread is most great served sliced and toasted with a schmear of Phildelphia Whipped Cream Cheese.

i. Time

Total prep: About 75 minutes (minus resting)

ii. Ingredients

3-⅓ cups | flour
3 cups | sugar
1 teaspoon | cinnamon
2 teaspoons | nutmeg
2 teaspoons | baking soda
1 teaspoon | salt
| cage free eggs, beaten
1 cup | oil
⅔ cup | water
15 ounces | canned pumpkin
¾ cup (2 small boxes) | raisins
¾ cup | chopped nuts (a.k.a. “pecans,” here in Texas)
to top | more pecans (optional)

Pumpkin Bread In The Works

iii. What to do

1. Measure the dry ingredients into a large bowl.

2. Add the eggs, oil, water, and pumpkin. Mix everything well.

3. Fold in the raisins and the pecans.

4. Pour the batter into two large or four small loaf pans at 325°F until the bread tests done.

ENJOY

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Pumpkin Bread Recipe From Betty's Cook Nook

Peanuts Cook Book Circa 1970One of my most cherished childhood items is this Peanuts cookbook. Originally printed in 1970 it still remains in my kitchen today, almost 50 years later!

This cookbook was not mine, originally… but at the magical age of 10 I was such a fanatic about The Peanuts Gang I was able to smooth talk this cookbook out of my neighborhood friend’s kitchen and into mine!

Pumpkin Bread

A Scan Of Mom’s Pumpkin Bread Recipe

Sous Chef Note: While acquainting myself with this recipe I noticed a credit to “Barbara Harris” and took to the internet to see if I could find out who she was. Turns out Barbara was a San Antonio restauranteur who ran some popular food establishments in San Antonio and Dallas.

I found reference to Barbara’s Pecan Pie Muffins in Karen Haram’s 50 Favorite “Good Taste” Recipes – these muffins are surely a culinary cousin to the Pumpkin Bread recipe above. Karen was a food author for the San Antonio Express-News for more than 30 years so you know these recipes have gotta be tasty… I have Karen’s Good Taste cookbook printed out for my culinary archives and you can score a digital copy of her fifty favorites here > Karen Haram’s 50 Favorite Recipes.


cornbread con chili

Cornbread Con Chili RecipeTwo Treats In One

I often enjoy my corn bread alongside a piping hot bowl of chili.

This recipe cuts to the chase by adding chili con carne to the corn bread mix – it’s the perfect mashup of these two food groups essential for any Texan!

Perhaps the secret weapon in this recipe is that of good ol’ Tabasco. Mom always had a bottle of it in our kitchen pantry and she had a love for the spicy that was passed on to my tastebuds!

Love Tobasco, too? While your cornbread is baking why not check out some of the vintage ads I included below that celebrate the spicy good stuff!

Foodie Tips

  Don’t do what I did – make sure and add the parsley flakes to the batter before baking! #Doh!

  While I’m sure Mom used curly-leafed parsley, I’m a devoted lover of Italian flat leaf parsley. It’s a texture thing for me but this post credits the Italian variety with being more flavorful.

  Hungry for more chili and cornbread recipes? Treat your tastebuds to my award-winning chili and homemade spicy-stuffed cornbread recipes!

i. Time

Total prep: Less than an hour.

ii. Ingredients

8 ounce box | corn bread mix
1 teaspoon | tabasco pepper sauce
1 tablespoon | parsley, chopped
1 ~ 15 ounce can | chili con carne

Making Cornbread Con Chili
iii. What to do

1. Preheat your oven to 350°F.

2. In a medium-sized bowl prepare the cornbread per the box directions.

3. Add the Tobasco, parsley, and the chili. Mix everything until well blended.

Cornbread Con Chili Going Into The Oven

4. Pour the chili batter into a greased 8″ x 8″ baking dish and bake for 25 minutes, or until golden brown on top. I had to bake my cornbread for a tad longer than 25 minutes – it may have had something to do with my Texas-shaped baking dish (Central Texas took a little longer to bake).

Serve Warm: With fried chicken, pork chops, meat loaf… or just because. I like my cornbread on top of chili ‘n cheese, please!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Cornbread Con Chili Recipe

A Scan Of Mom’s Recipe For “Cornbread With Chili”

Vintage Tabasco Outer Limits Ad Victorian Tabasco Box Ad Victorian Tabasco BBQ Sauce Recipe Tabasco Vintage Nippy Salad Recipe Tabasco Vintage Ad Vintage Tabasco Oysters Ad


chicken divan

Chicken Divan Recipe From Betty's Cook NookDivine Divan

This delicious recipe comes to my kitchen via my awesome Cousin Julie’s kitchen. Julie had the best taste in many things – art, decorating, food, and Cousins!

My Cousin Jennifer said Chicken Divan was a Sunday staple that they enjoyed quite regularly. So if you want to help create a few cherished family memories, chicken divan may be a wonderfully tasty starting place!

While the original recipe is not vintage per se it comes to our bellies via Paula Dean, so you know it’s gotta be good.

I hope you try this dish that’s been known as a classic American casserole since the 1960s. In fact, the dish has origins back much earlier to its birthplace as the signature dish of New York City’s Chatham Hotel.

“In English, the word “divan” came to mean sofa, from the council chamber’s benches. In France it meant a meeting place or great hall. It was this meaning that attracted the notice of the owners of the New York restaurant as they searched for a name that would imply continental elegance.” ~ GlutenSugarDairyFree.com

Foodie Tips

  Pull up a chair and let’s talk cheese. I try to refrain from buying bagged shredded cheese. For years I used it but as my hunger for knowing more about food intensified I realized I preferred freshly grated cheese vs. bagged cheese. I found it melted better and on closer inspection discovered bagged cheese has a coating on it that prevents clumping. Some posts I read said this dusty white coating was actually cellulose, which is made from wood pulp. I’m out.

  Is Parmesan Cheese the same thing as Parmigiano-Reggiano Cheese? You might be surprised after reading this article! And this one, too. Hint: No shaker cheese for this recipe!
Shredded Chicken For Chicken Divan
  In a flurry to get this dish made? We used shredded chicken from our grocery and it shaved some serious time time off of the food prep clock.

i. Time

Total prep: About an hour.

ii. Ingredients

2 10-ounce packages | frozen broccoli, chopped
6 cups | shredded chicken, cooked
2 10¾-ounce cans | condensed cream of mushroom soup
1 cup | mayonnaise
1 cup | sour cream
1 cup | sharp cheddar cheese, grated
1 tablespoon | fresh lemon juice
1 teaspoon | curry powder
to taste | kosher salt
to taste | fresh cracked black pepper
½ cup | dry white wine
½ cup | parmesan cheese, freshly grated
½ cup | soft bread crumbs
2 tablespoons | unsalted butter, melted (my Grandmother “Nanny” insisted on Falfurrias)
1-2 handfuls | gruyere or more sharp cheddar cheese, grated (optional and highly suggested)

iii. What to do

0. Preheat your oven to 350°F.

1. Remove the outer wrappers from the boxes of broccoli. Open one end of each box and microwave on full power for 2 minutes, or until thawed. Drain the broccoli into a strainer and add the shredded chicken and let rest.

2. In a medium-sized bowl, add the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper to taste, and the wine. Whisk everything together to make a sauce. Transfer the broccoli-chicken mixture to the bowl with the sauce and gently mix things well using a spatula.

How To Make Chicken Divan

3. Place the mixture into an 11-inch x 7-inch casserole dish that’s been sprayed with vegetable oil cooking spray. Pat the Divan mixture down evenly and smooth with a spatula.

4. In a small bowl combine the parmesan, bread crumbs and butter and sprinkle this over the top of the Divan mixture.

A Chicken Divan Recipe From Betty's Cook Nook

5. Bake for about 30 to 45 minutes until bubbly. If desired, about halfway through baking remove from oven, top with cheese, and return to bake until toasty. Remove from oven let rest and serve!

Pairs well with a salad – enjoy!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Chicken Divan With Cheese