Archive for the ‘Recipes’ Category

White Stallion Ranch’s Hatch Green Chili & Cheese Breakfast Casserole

Friday, July 15th, 2016

Thank you White Stallion Ranch for once again sharing one of your ranch recipes with RanchSeeker fans!! Be sure to check out other recipes provided by this Arizona guest ranch. Great food is always an important part of any vacation.

What do you prefer most breakfast, lunch or dinner? For breakfast lovers here is a recipe that is sure to kick start your day off just right!

 

White Stallion Ranch recipe

Hatch Green Chili & Cheese Breakfast Casserole

Hatch Green Chili and Cheese Breakfast Casserole

12 lg. eggs

1- 1 1/2 lbs shredded Monterey Jack cheese

1-1 1/2 lbs. shredded cheddar cheese

2 cups diced green hatch chilies

1/4 c. chopped red roasted red peppers

1/4 c. heavy cream

3 T. flour

Salt and pepper to taste

 

Mix eggs, flour, cream, and salt and pepper in bowl.

Layer the jack cheese in 9×13, greased baking dish

Sprinkle chilies and peppers on top of jack cheese.

Layer the cheddar on top of all ingredients.

Pour egg mixture over cheese and chilies

Cover with foil and bake @350 for 40 minutes, uncover and finish baking until set

(about 15-20 minutes more)

Remove from oven let cool a bit cut into squares and serve with salsa, sliced tomatoes and avocados.

Happy Trails

Let RanchSeeker help you find your ideal guest ranch vacation today!

White Stallion Ranch’s Peanut Butter Bar Recipe

Wednesday, June 29th, 2016

Visit the White Stallion Ranch an authentic western guest ranch nestled at the base of the beautiful Tucson Mountains on 3,000 acres of pristine Sonoran Desert. In the meantime enjoy this yummy recipe for Peanut Butter Bars provided by their chef.

 

White Stallion Ranch Recipes

Peanut Butter Bar

Peanut Butter Bars

Preheat oven 350 degrees (300 convection oven)

¾ c. shortening

¾ c. peanut butter

1 c. brown sugar

1c white sugar

1 large egg

1 tsp. vanilla

1 ¼ c. flour

1 ¼ c. oatmeal

¾ tsp. baking soda

¼ tsp. salt

Cream the shortening, peanut butter, sugar, egg and vanilla well.  Mix together the flour, oatmeal, soda and salt.  Beat the flour mixture into the creamed mixture.  Spread the dough by hand over sprayed and floured 9”x13” baking pan.  Bake 25 minutes until still chewy.  Immediately sprinkle on the chocolate chips and spread over the bars when melted.

Topping

1 c. powdered sugar

½ c. peanut butter

1 c. chocolate chips

2-4 Tbs. Milk, as needed

Beat topping ingredients well, using enough milk to get a creamy consistency, then swirl over the chocolate.  Cut and serve.

Let RanchSeeker help you find your ideal guest ranch vacation!

Happy Trails!

Arizona Guest Ranch

White Stallion Ranch

Sundance Guest Ranch’s Summer Berry Salad with ‘Liquid Gold’ Dressing

Friday, June 24th, 2016

The kind folks over at Sundance Guest Ranch have provided us with one of their treasured recipes to share on Ranchseeker. Sundance Guest Ranch, located in British Columbia, offers an all-inclusive package with accommodations, meals and about 5 hours of riding each day through some of the most spectacular countryside in the province. The ranch is almost as famous for the food that they serve their guests as it is for their horses!

Prepare this delicious light summer salad for your family brought to you by the ranch’s very own Chef Lauren Chimilar and let us know how it turns out.

Sundance Guest Ranch's Summer Salad

Summer Berry Salad with ‘Liquid Gold’ Dressing:

 1/3 cup apple cider vinegar

1/3 cup soy sauce

1/3 cup water

4-6 garlic cloves

3/4 cup nutritional flake yeast

1.5 cup vegetable oil

*Blend the first 5 ingredients in a blender or food processor. Slowly add oil while still blending*

*The salad uses a fresh artisan lettuce blend, goat cheese, toasted pine nuts, sweet yellow peppers, cucumber, blackberries and raspberries*

Don’t miss out on the “Health Wellness and Lifestyle” episode that airs on Joy TV in Canada in July where this delightful salad will be featured on the show.

Happy Trails!

Authentic Texas Style Peach Cobbler

Friday, May 20th, 2016

Cobblers are as all American as you can get. Early settlers found themselves unable to make their beloved puddings due to the lack of ingredients and cooking equipment available. Most of the time there were at camp and only had a fire to cook with. They then improvised with local ingredients to create their version of a “pudding” with a stewed fruit base covered with a batter or biscuit base. Some variations have a bottom and top crust. Most of the time cobblers were made in dutch ovens over an open fire.

Actually, using fresh fruit to make a cobbler isn’t exactly what you’d call “authentic”. The fact is that the first cobblers didn’t contain anything fresh, they were simply “cobbled” together from odds and ends by Western trail cooks. For the people living and working West of the Mississippi fruit mostly came either dried, preserved in syrup, or in some cases canned.

There are many types of fruit that you can use for cobblers but peach is a classic. There’s just something about peaches. Maybe it’s the velvety skin that makes them seem so impossibly delectable. A ripe peach when bitten into has a tender “give” to it, followed by a rush of incredibly sweet and flavorful juice that is about as close to being decadent, without being chocolate, as you can get. We owe it to ourselves to enjoy peaches during their summer prime in as many ways as possible. And one of the best, most time-honored ways to enjoy peaches is in a peach cobbler.

texas peach cobbler

This version of the peach cobbler dessert tops a biscuit like base with a juicy fruit topping. The batter goes into the dish first, then rises up through the fruit as it bakes. Your family will love this and they can reheat it and eat it throughout the day.

INGREDIENTS

Filling

4 cups peaches (ripe, sliced and peeled)

1⁄2 teaspoon vanilla

1 tablespoon lemon juice

4 tablespoons sugar

Batter

1 1⁄4 cups all purpose flour

6 tablespoons butter

3⁄4 cup sugar

2 tablespoons baking powder

1⁄2 teaspoon salt

1 teaspoon cinnamon

1 cup milk

1 teaspoon vanilla

1 tablespoon turbinado sugar

Directions

1.) Preheat oven to 350 degrees F. Peel the peaches. It’s best to use fresh peaches but you can also use canned and frozen peaches in a pinch or if peaches are out of season. Ripe peaches are easier to peel. When you press your thumb against the peach you should be able to feel the peach’s flesh move beneath the skin. If they are too hard you will have to peel them with a pairing knife (or wait for them to ripen).

To peel fresh, ripe peaches bring a pot of water to boil. Submerge peaches completely in boiling water for approximately one minute (less if they are really soft) then immediately dunk them in a bowl full of ice water. Remove peaches and cut a small X at the bottom of each and use these points as starting points for pulling the peels off. Peel and slice the peaches, place in a medium bowl.

If using canned peaches drain them and place them in the bowl. For frozen peaches, thaw and place in the bowl.

2.) Prepare filling by combining peaches, sugar, lemon juice & vanilla. Set aside.

3.)Prepare the batter by placing butter in an 8 inch square baking dish. Place dish over hot water for 5 minutes or until butter melts.

4.)Combine flour, sugar, baking powder, salt and cinnamon in a medium bowl. Combine milk and 1/2 tsp vanilla together and add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter and spread evenly. Do not stir the mixture

5.)Spoon the peach mixture over the  batter, gently pressing the peaches into batter.

6.)Bake at 350 for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.

Priceless Cowboy Caviar Recipe

Thursday, May 5th, 2016

If you are in Texas you might be lucky enough to try a regional treat called “Cowboy Caviar”. Surprisingly enough, it doesn’t contain any caviar at all. It’s actually a black-eyed bean salad that is marinated in Italian dressing. Athens, Texas is, after all, the black-eyed pea capital of the world. It can be eaten with a spoon or even better yet do what the locals do and scoop it up with a tortilla chip. Texans like their “caviar” year round and serve it at barbecues and other informal gatherings.

Historically speaking, black-eyed peas were frequently eaten on New Year’s Eve in Texas and in other southern states. Some people, owing to a curious mix of tradition and superstition, still believe that the consumption of black-eyed peas consumed on the 31st of December will bring luck and prosperity throughout the coming year.

Interesting enough, however; “Cowboy Caviar” wasn’t created by a Texan but rather by a Yankee. Helen Corbitt, who was the head chef at Nieman Marcus at the time, was tasked to create an all-Texan menu that would include black-eyed peas. She had a personal disdain for the legume so this wasn’t an easy task and since she was unable to find an existing recipe that met her high standards she created her own.

The original recipe consisted of black-eyed peas and onions which are then marinated in a vinaigrette dressing. Since then, “Cowboy Caviar” has evolved into lots of different variations many of which also include black beans. This dip makes the perfect side dish, appetizer, or snack and is a great way to incorporate more vegetables into your diet!

Ingredients:

Salad:

3/4 cup frozen sweet corn, thawed

2 green onions, chopped or 1/2 cup of chopped red onion

1/2 cup chopped bell pepper (any color will do)

1 chopped jalapeño (jarred or fresh)

1/3 cup chopped cilantro

1 ripe avocado cubed

1 (15 ounce) can black-eyed peas, rinsed and drained well

1 (15 ounce) can black beans, rinsed and drained well

Dressing:

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon sugar or honey

1/2 lime, juiced

1/2 teaspoon Dijon mustard

Salt and pepper to taste

Tortilla chips

Directions:

1.)Whisk all the dressing ingredients together in a small bowl until combined.

2.)Mix the salad ingredients together in a large bowl

3.)Pour dressing into the salad bowl and toss. Refrigerate an hour before serving to allow the flavours to blend.

So the next time that you are looking for something different to serve your guests consider preparing a bowl of “Cowboy Caviar” and be sure to tell them all about this delicious, healthy dish’s interesting history.

cowboy caviar

Happy Trails!