Thursday, November 20, 2014


It's that time of year again when we call all Turkeys to come visit!  Anyway, I'm not going to type up a new Blog about Thanksgiving so here is the one that I did several years ago!  Just click on the following link!

Also if you want some suggestions and ideas for planning your holiday meal, click on the following links!


Photo taken in San Patricio County by Linda T. Collins! 

Friday, November 14, 2014

Recipes from the "Holiday Culinary Herbs" program that our group presented at the Culinary Herbs" program at the South Texas Botanical Gardens

OK everyone, here are the recipes that I promised from the "Holiday Culinary Herbs" program that our group presented at the Culinary Herbs" program at the South Texas Botanical Gardens on Saturday, November 8, 2014.

Lois Atwood’s recipe:
Italian Herb Popcorn

Makes 8 servings

1/4 cup (1/2 stick) unsalted butter, softened

2 tsps. minced fresh parsley

2 tsps. minced fresh oregano

2 tsps. garlic powder

1/4 tsp. salt

3 quarts popped popcorn

Grated Parmesan cheese

1. Make an herb butter with butter, parsley, oregano, garlic powder and salt and store in refrigerator until ready to use.

2. Melt herb butter in a small saucepan, pour over popcorn and toss to coat. Dust with grated Parmesan cheese.

         This is easily adapted to your favorite flavors.  Experiment and see what you like best.
Pat Baugh’s recipes:
Southwestern Corn and Black Bean Salad
Recipe courtesy of Paula Deen

Total Time: 35 min
Prep: 15 min
Cook: 20 min

4 servings

Level: Easy


Nonstick, nonflammable cooking spray
4 ears fresh corn, shucked  (an equal amount of canned (drained) or frozen corn may be used)
1 red bell pepper, quartered and seeded
1 poblano pepper, halved and seeded
One 15.5-ounce can seasoned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
5 tablespoons lime juice
1/2 teaspoon ground chipotle chile powder
1/2 teaspoon ground cumin
2 tablespoons olive oil


Spray a grill rack with the cooking spray. Preheat the grill to medium-high heat, 350 degrees F to 400 degrees F.  (need this only with fresh corn)

Grill the corn until tender, about 5 minutes per side. Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side. Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.

In a large bowl, place the beans and cilantro. In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil. Stir in the corn kernels and chopped peppers, tossing to coat with the dressing. Cover and chill until ready to serve.

Recipe courtesy Paula Deen

© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at:

Southwest Cowboy Caviar - Texas Caviar Recipe

Yields: serves many
Prep time:  30 min
1 clove garlic, minced
1 large avocado, diced
2 large fresh ears of corn
2/3 cup thinly-sliced green onions
1/2 red onion, diced
1 red serrano or jalapeno chile pepper, seeded, deveined, and finely chopped*
2/3 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
4 fresh basil leaves, chopped
1/2 pound Roma tomatoes coarsely chopped
2 teaspoons dry dill weed
1/8 teaspoon black pepper
Salt to taste
1 cup frozen or canned black-eyed peas, rinsed and drained
1 (15-ounce) can pinto/piquinto beans, rinsed and drained
1 (15-ounce) black beans, rinsed and drained
1/4 cup Italian Salad Dressing (can be store bought)
1 small lime, juiced
* This is where you can decide how hot you want you dish. Add or delete chile peppers as desired.
Bring large pot of water to boil and submerge husked ears of corn in boiling water for. Remove corn once the water returns to boil. Learn How To Boil Corn On The Cob. Let the corn cool slightly and then cut the kernels from the cobs (Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time).
In a large bowl, gently stir together the garlic, avocado, corn, onions, chile pepper, cilantro, parsley, basil, and tomatoes. Add dill weed, pepper and salt to taste. Add the well drained beans, corn kernels, Italian salad dressing, and the juice of one small lime. Mix well, cover, and refrigerate before serving.
Serve over a lettuce leaf as a salad or with tortilla chips as a dip.  Serves many
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy

Ruth Hoese’s recipe:
Makes about 2 1/2 cups. 1 cup water
1 cup sugar
1 12 ounce package fresh cranberries
1/2 cup vinegar  I used 1/2 rice wine vinegar and 1/2 apple cider vinegar
1/2 cup raisins, golden are prettier
1/2 cup peeled diced apples (optional)
1/4 teaspoon each ground allspice,
1/2 teaspoon cinnamon
1 tablespoon grated ginger (or to taste if you think that would be too strong, if not available use 1/4 to 1/2 tsp ground)
1/8 teaspoon ground cloves
1 small orange or tangerine put through food processor (optional)
Combine water and sugar in a medium saucepan. Bring to boil over medium heat. Add remaining ingredients; return to boil.
Reduce heat and simmer 15 minutes or until apples are tender. Pour into medium glass mixing bowl. Place a piece of plastic wrap directly on sauce.
Cool to room temperature and refrigerate overnight to allow flavors to blend. Serve at room temperature.
I always use this recipe as a starting point and change it each year.  Be sure to use small amounts of your spices first and add or delete to your taste.  I also cook quite a bit longer than 15 minutes- until it reaches the consistency you see in the sample.
Alternatives idea in this could be:
This can be made with Splenda or half Splenda and half sugar. With recent research on sugar substitutes I will not use the Splenda in this again.
red wine   
orange vinegar           
a touch of vanilla      

Wednesday, November 12, 2014


Hello Herbies!

I want to extend a great big thank you to Ruth Hoese, Pat Baugh and Lois Atwood for taking over the "Holiday Culinary Herbs" program that our group presented at the South Texas Botanical Gardens on last Saturday, November 8. Also I want to give a big thank you to Chef Kevin Argetsinger and his wife Tammy for his (from what I'm told) wonderful presentation "The Center of Herbs". The focus was about how we associate different types of food from different countries and how just a few herbs can change a dish into a completely different dish! . Also I want to thank Carol Krank with the South Texas Botanical Gardens for organizing and getting help from the Nueces County Master Gardeners. The recipes will be posted soon on our Rockport Herbies Blog. Everyone worked together and the program was very much enjoyed by all of those attendees. THANK YOU EVERYONE!

Also to let you know about the upcoming Brown Bag Luncheon on Container Gardening.

On Tuesday, November 18th, Carol Krank and DeAnna Baumgartner, Nueces Master Gardeners will present the program “Container Gardening: Plants and plant combinations for great container gardens for South Texas”. If you have a small area or just want to contain your plants in a specific area, come find out about Container Gardening.

The program will be presented from 12:00 (Noon) P.M. until 1:00 P.M. at the Texas A&M AgriLife Extension Service-Aransas County Office, 892 Airport Road, Rockport. Overflow parking is next door at the Transfer Station.

Enjoy this free program hosted by the Aransas/San Patricio Master Gardeners and Texas A&M AgriLife Extension Aransas County Office. For more information call 361- 790-0103.

I bought a really nice butternut squash at HEB and found this recipe that I'm fixing sometime this week.

Butternut Squash and Kale by The Pioneer Woman

Prep Time:

Cook Time:




  • 1/2 whole Butternut Squash; Peeled, Seeded And Cubed
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoon Kosher Salt
  • Black Pepper To Taste
  • 1/4 teaspoon Chili Powder (more To Taste)
  • 1 bunch Kale, Leaves Torn, Stalks Discarded

Preparation Instructions

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside. 
In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. 
Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.  
Be sure to mark your calendar for our annual Christmas Holiday Luncheon which will be held at Ruth Hoese's house on December 10! More information will be forthcoming!
Happy Thanksgiving Everyone!