Conroe Saturday AM market

  (Conroe, Texas)
Exciting ways to use Produce
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Taco - Botano Night coming soon

Awesome Salsa is marinating. It will be used to flavor multiple dishes as the week progresses. Tomorrow night will be Taco or Botano night. Ground beef seasoned with chili spices and vinegar on top of Doritos. Avocado, onion, tomatoes, peppers will all find their way into the dish. Melted cheese, creamed sauces, the options are endless. Burritos, pepper'd Rice & Beans will be a side dishes and we will all be speaking Espanol by evening end. 

I have heard about a Herb called  epazote to help reduce the gasous effects of beans. I have read this article and will ask Elvis and Chef Michael about it soon.


How do you make beans less gassy?

I'm cooking a pot of pinto beans but would like to do without the gas, any secrets?

Beans can cause gas because of complex sugars, called oligosaccharides, which are difficult for humans to digest. Some simple steps can minimize the gas-producing effects of beans:
----Purchase the most recent crop of dry beans. The fresher the bean, the fewer gastrointestinal problems you are likely to experience.
----When soaking the beans, change the water 2 to 3 times. The complex sugars are released into the soaking water. Always discard the soaking water before cooking your beans.
----In Mexico, they use an herb called epazote to reduce gas. This herb is cooked with the beans & is often found in health food stores.
----Commercial natural enzyme products, such as Beano, break down the complex sugars in beans making them easier to digest. This product is added to beans right before they are eaten & is available in many drug stores.



Garlic Cumin Pepper Chicken and forgetfulness

What a Market today. Jewelry, Scentsy , Restored furniture, African/American accessories and my favorite Peas Farm produce and Chef Michael Fleshner to answer questions.

I hope I do not forget any items in my Market basket. I brought home Fresh spinach, Cherry, Red n Green tomatoes, Yellow n Green Bell peppers, Snap Peas, Red Onions, Beets, Baby Red and Baking potatoes. I believe that completes my bounty of Vegetables.

I did forget Cabbage, Green n Red and Baby Carrots that I turned into a Maple flavored slaw. 2 cups of shredded vegetables mixed with 1/2 cup Salad dressing and 1/2 cup Maple syrup. Along with this slaw I served Spaghetti noodles boiled in tomato water. Chicken Breast Baked on top of Fresh spinach with slices of Yellow peppers and Garlic Cumin sauce over the Chicken.

I have so many other wonderful vegetables to create with this week I am looking forward to dinner with The Wife Mon.- Friday evening. Chef Michael gave me insight into a vegetable recipe called Harvard Beets. I will let you know how it turns out.

Sundays I work too many hours right now. The Wife fends for herself @ church. Lunch with friends after service. A meal with family group in the evening. You all know the routine.




Strawberries ! Strawberries !! Strawberries !!! We Have'M in South Texas

 Here is chef Michael Fleshner's post to Facebook this afternoon:

 Strawberries ! Strawberries !! Strawberries !!! for those of you who came to Market today. Everybody was excited about the early berries. Especially our visitors from Missouri. It will be a month or so before they will see the wonderful fruit. Next week though; Will we have enough to go around ? Come out and see.  



And though I saw the wonderful berries, I did not pick any up. I was visiting with Marli the Baker from Creekside Creations and bought a dozen of her Cinnamon Rolls. I also received an education about Gluten free items. Gluten I have learned is in all Wheat Grain. Some folks are allergic to gluten. You can create flour out of many dried nuts and seeds. Marli uses Almond Flour for her purposes. You get the best results from a mix of 3-4 different flours. There are special grinders you can buy for in your home that will pulverize dry foods to a flour. Vitamixers are too powerful. It turns out Marli's Mom is allergic to Gluten, hence Marli has become an expert on the subject.

Chef Michael added that many of Marli's Gluten free items have a better flavor than those made with Wheat flour. Chef Michael wants everyone to know that the greens at market are some of the best he has recently cooked with. And he was excited to also show me the Yellow squash and Zucchini. I can attest to the wonderful Spinach as you have read in some of my recent blogs.


Safety when Cutting and Storing Cantaloupe


 Chef Michael Fleshner asked if I would share this on my blog. It is interesting reading. Demonstrating that because melons are grown on the ground. And due to the porous nature of the Cantaloupe's outer rind we should use caution when we cut and store this fruit.



Potentially Hazardous Food: Cut Melons

cut melonsIt’s not new information that cut melons are on the FDA’s list of potentially hazardous food  (PHF). What might be new information is the reason why melons are considered a PHF. Since melons grow on the ground, their rinds are more likely to come in contact with pathogenic bacteria from the soil, water, or manure. Melons also have an external texture that is favorable to bacteria. The porous rind of cantaloupes, watermelon, and honeydew allows bacteria to pass through the surface when cutting. In the case of cantaloupes, the unique texture of the rind enables bacteria to stick easily and remain alive even after harvesting.

Once they reach a food facility, melons can pose a serious risk of foodborne illness if not properly washed and refrigerated. The FDA recommends the following steps to keep fresh melon safe for customers:

  • Inspect melon rinds for cracks or other damage prior to preparation; avoid use if damage is found.
  • Wash melons under cool running water, removing surface dirt. Scrub rind with a clean produce brush.
  •  Wash hands properly before cutting melons.
  •  Ensure food contact surfaces are sanitized before use.
  • Most importantly, ensure cut melons are refrigerated at 40F or below once cut.

Follow these guidelines to ensure that cut melons never become a source of foodborne illness for your customers.


Super Bowl Texas style

The Wife voted for staying home and altering our Southwestern Roasted Bell Pepper Quesadillas. Sliced Seasoned Chicken breast and Guacamole were added to the Football game day fare

We started with buttered tortillas spread with Roasted bell pepper puree and Tomato / Onion puree. The sliced Chicken was tossed in dry Cheese Enchilada soup mix. We also used sliced Red Onions, Guacamole and shredded Mexican cheese to make perfect Quesadillas.

As a side we stuffed potato skins with Guacamole, Roasted Bell peppers/ Onions ,tossed in Southwestern sauce, and topped with Shredded Mexican cheese. Doritos and Corn tortillas were available for dipping in the Guacamole and Pepper puree.

I originally thought we were watching the game until the Madonna concert. We snuggled up for the concert and watched the game until the end. I thought about that today and realized The wife wanted to see all the unique commercials. And during the college season we watched every University of Alabama game because Chef Michael's son was in the replay booth operating the equipment. So we had already been in the habit of enjoying football games together.



Southwestern Roasted Bell pepper Quesadillas

After being inspired by an episode of ABC's 'The Chew' and finding a good deal on Green Bell peppers , Red Onions, Spinach and Balsamic vinegar. I knew what The Wife and I were doing for dinner. The celebs on 'The Chew' were demonstrating Superbowl menu ideas.

I asked The Wife's opinion of the stuffed potato skins. "No Go", she exclaimed. That helped direct my thoughts towards  Build your own Quesadillas  With the fresh produce in hand I needed to add tortillas, Mexican blend cheese and southwest sauce while roaming the grocery store aisles.

Upon arriving home I went to work creating all the parts for a successful Build your Own meal. First I roasted diced Bell peppers with diced Red onions in a 500 F oven until black, I cooled the peppers with cold Southwest sauce. Added 3 cups to the food processor and turned it into a spread.  I saved the rest as  marinated peppers and onions.The baby Spinach was tossed in Balsamic vinegar.

Now for assembling my Quesadillas:

I buttered my tortillas on one side and placed pepper spread on the other. I brought out of the fridge the Tomato spread from earlier this week and spread some of that on also. I then added Balsamic flavored Spinach and topped it off with Mexican cheese blend. I then folded it over and browned it in a med hot skillet. The Bacon Green Bean Potato dish was served as an accompaniment.

I did not see The Wife's version as I was concentrating on my own. I simply remember her remark halfway through dinner. This is awesome honey are we having these again on Sunday. "If we stay home, Sure !" I said. "Unless we go to the family group Superbowl party" " Then maybe on Monday"





Tomato and Green Peppers sauce

The Tomato and green Pepper ends were piling up in the fridge. Three - 1 quart containers were waiting to turn into something. I decided on the way home I would need to create something and throwing away the product was not an option.

In the fridge I located 2 cups of Turkey broth and 2 0z. of Baby Carrots. I chopped up the carrots and added them to boiling broth. Next I started chopping up Green pepper ends making sure none were on the verge of spoiling. With the Peppers returning to a boil it was time to start adding in chopped Tomato ends. This created more juice. With a third of the Tomato ends in the pot I had a brainstorm for thickening the sauce that I was creating.

I started filling my food processor with Tomato ends. And taking juice from the boiling pot, pouring it in with the tomatoes in the processor. Grinding up the other 2/3 of tomatoes and pouring it back into the simmering sauce. Now for the seasonings, Oregano, Meat first chicken base, Southwest sauce, and left over sweet Marinara sauce from the fridge. I now have 1 gallon of a Wife approved Tomato sauce that I will turn into various meals the rest of this week.

Also I saved back 2 cups of processed tomatoes, seasoned with chili and cumin so we have something to dip chips in for the Superbowl.Tim Tebow's team did not make it to the Superbowl so the Wife and I may only watch it for the halftime show.



Green Beans, Okra, Bakers, Braided Herbed Bread R Good Eats

Each item listed was featured in a dish when I returned home this afternoon from Conroe's Saturday am Market. Okra was my favorite vegetable to create with because the result was Chicken Sausage Gumbo;

I started by sauteing bulk Breakfast sausage, adding in chopped up pieces of Bell pepper and Tomato ends. Covered with water and meat first Chicken base. Brought to a boil and added in 1/2 inch Okra, Celery and cubed Chicken breast. Seasoned with ground Black pepper, and Gumbo File. When I retrieved a chunk of Chicken and it was cooked I shared my creation with the Wife.  The braided herbed bread was sliced, buttered and used for dipping into the Gumbo. This dish will probably be taken to family group bible study tomorrow night.



The other dish on the agenda tonight was Fresh Green beans cleaned and sauteed in maple Bacon with Turkey stock added after sauteing was done. The Bake potatoes were peeled 1/2 inch diced and boiled with Salt and Black pepper. All this was then tossed together for one of the Wife's favorite meals. You could hear the umm and ahh's along with other Lip smacking noises as she polished two bowls.. Mission Accomplished !!




Turkey Pot Pie that was Sooo! Good

If you had to freeze any leftover Turkey over the holidays; bring it out now and thaw it out. And then do what I have done. From your local market, Farmer's or otherwise, buy Maple flavored bacon, Meat first Chicken base, Bake potatoes, Celery, Baby carrots, Baby spinach and and Onions.And for the crust we will use Filo dough.and Parmesan cheese 

Now start a pot of water(2qts) and 2 Tbsp. of chicken base. Dice up 2 lbs. unpeeled potatoes,and 1lb. Baby carrots. Bring this to a simmer and add in all the Celery top leaves shredded. In a saute pan fry up the maple bacon with diced Onion and Baby spinach. Add this to the poy of veggies and turn off the fire. Now take all your thawing Turkey remove from bone and seperate any sinew (most found in Legs). Chop up the Meat. My Turkey had been cooked with Fresh peeled Grapefruits and Lemons. This was also choped with the meat. Bring it all back to a boil. Add Fresh Thyme, sage and black pepper. thicken with Roux ( Heated Butter and Flour) or corn starch and water, or whatever method you use for thick gravies. Pull pot from fire.

Now the fun begins, Spray or oil the bottom and sides of a casserole dish. And begin covering the bottom and sides with 3 layers of Filo Dough. Brush butter or oil between layers.Bake in a 375 f oven for 30 min till Dough is golden brown. Pull from oven and pour cooling Filling into pan 1/4 inch from the top. Add Filo sheets one at a time brushing each layer with Parmesan cheese and melted butter. when you are finished assembling ( approx. 6 more sheets ) top the final Filo dough sheet with extra Parmesan Cheese 

Understand that if you want the family to explain that this is sooo! good Be sure to use the Filo dough and Parmesan Cheese. And recall all the happy holiday memories.


The fridge had to be cleaned

Yes, it was fridge cleaning day. Spilled sauces, leaky fruit, jigggled drinks. It was time. All drawers and shelves were removed and warm soapy water went into action. With all this happening it meant tonight was another fridge clean-out  meal.

Rice from Saturday was combined with  Thursday's Polish sausage. Fresh Baby spinach from Sunday was placed in the bottom of the casserole dish. Then came the rice and sausage. SamM salsa from Saturday was placed on top. Sweet tea from Sunday was poured in and all of this was placed in a 300 F. oven. When the Wife called to say she was on her way home, the oven was cranked up to 425 F. the casserole was topped off with  Wednesday's Parmesan cheese. And Thursday's Apple Strudel bread with Brown sugar and Blue agave was toasted in the oven.

"Oh Boy the house smells great" , she said as she walked in the door. "And you made the great Bread again" " Of the 5 pieces how many can I have ?" I said nothing and gave her three. It was good to have her home excited about the dinner I created from last weekend's left overs. From a now sparkling fridge.




The last of the Champagne BBQ was served tonight

The last of the Champagne BBQ sauce was used tonight. And quite the mouth watering meal. I brought the Fresh Green beans to the living room to prep and the Wife took over. That left me with handling other important details of the meal.

I started with Large bake potatoes oiled in a 420 F oven; turning over one time after 30 min. of baking. The Chicken breasts that had been marinating for two days were placed in the oven.The maple flavored bacon was diced up small and placed in a hot pan, half of a diced white onion was added. When the Wife said the beans were ready, in they went. And the cooked juices from the half cooked Chicken breast were then added. Meat first Chicken base was added to taste. And the half cooked Chicken Breasts were sliced thin and returned to the 420 F oven.

The Baked potatoes were the critical part of this meal. The Chicken slices were pulled from the oven to rest, The Green Beans were left on the stove top sitting in the bacon and Chicken stock. When the Potatoes were soft to the touch we were ready. All this took 90 minutes and what an awesome meal it turned out to be.



An aspiring new Baker comes to Market

A talented young aspiring Baker found her way to Conroe's Farmer's market today. Ready to make her mark, in her corner of the world. Gluten free breads. Brownies, Muffins, and cookies. I was sold on the large loaves of bread and Peanut butter cookies. 

Peas Farm produce was offering several varites of Greens, Potatoes, Tomatoes and Winter squash. Cassava root was also available and I understand it is tricky to prepare. 

Good Eats 2 Go  was ready with Hot Chocolate , Baked potato soup, Sausage, and Chicken Salad sandwiches.

 A great day for eating and enjoying the outdoors in downtown Conroe TX.

When I returned home the Wife and i broke into our White loaf of bread. And what a pleasant surprise. Bologna was readily available, Mayonaise on the bread first, Baby spinach leaves then SamM Salsa (Diced tomato,White onions, & Apple cider vinegar). Bologna was last. After I realized how wonderful the bread was I decided not to use any more processed Bologna. And I made 2 more sandwiches during the course of the evening with the veggies only. Sharing this experience with you causes the juices to flow and I may make another veggie sandwich before retiring tonight. 





Fancy Dinner and a dose of Suze Orman

The Wife taped America's Money Class w/ Suze Orman As I was finishing an exciting meal of Chicken Teriyaki, class was in session. Where ever we are in life most of us can learn how to better manage our self esteem. Suze does not want our money problems to define who we are and be honest with everyone. Especially those closest to us.

This dinner cost me next to nothing. I am allowed to bring home a 6" inch sandwich or salad from work each day. So here is what I did to make an affordable exciting meal for the Wife and I tonight. It started last night when I brought home Sweet Tea, BBQ Lays chips and a Baby spinach salad with a handful of sliced Red onions, sliced Tomatoes, Green bell peppers, 5 oz. of marinated, cooked Teriyaki Chicken, 2 oz. of Teriyaki marinade and Sweet onion sauce. Tonight I repeated every thing switching out the sauces for Grated Parmesan. On the way home at the grocery store I bought a Fresh Pineapple and Grandpa's Apple Strudel bread. Baby carrots were waiting at home in the fridge.

Now for the assembly: First pre-heat the oven to 350 F. Start cooking the rice in boiling Sweet Tea. Slice the Apple strudel bread, lay in a baking dish top with brown sugar and place orange sections on each slice. Finish with Tablespoon of soft margarine and place in oven.

Heat oil in the saute pan. Place two quartered, peeled pineapple rings in the hot oil and brown. Add the sliced Red Onions, Bell peppers, and sliced Baby carrots. Mix in Baby spinach, Diced tomato, Chicken and Teryaki marinade.Crush the BBQ Lays and add in. Place in the oven.

When the rice is satisfactory it is time to plate up. Rice in the bottom of a bowl with grated Parmesan . Chicken and vegetables next and top off the dinner with the heated Apple Strudel Bread. The Modified bread slices received rave reviews from the Wife.

And the only costs I incurred in all this was 6 baby carrots, 1/2 a loaf of Apple strudel bread, Two slices of fresh Pineapple, 8 oz. rice. 4 Tbsp. Brown sugar and margarine. And one sectioned Orange. Fancy dinner on a Budget while listening to Suze Orman's Money Class.


Holidays are over Market opening this Saturday !!

It has been an exciting 2 weeks in Southeast Texas at our house. Blog entries have been sporadic due to Market being closed and unexpected family in for the holidays.I did post once near Christmas when I made a special breakfast for our long lost Son. He has returned to college to practice for the 2012 Olympic Trials and The Wife and I are getting back to our routines.

Dinner tonight was a combination of several Holiday dinners. I had taken the Ham bone from Christmas dinner and browned it off. Added water and fresh tomatoes and cooked Black Eye Peas for the New Year. I also had diced ham and rice in cheese sauce from another after Christmas dinner. Freshly cooked tonight; was Chicken Thighs in Ranch dressing. All of these elements were combined together for one last hurrah as I anxiously await the opening of the Conroe Farmer's market on Saturday.

Other additions to tonight's dinner that The Wife enjoyed were Orange sections in Chocolate sauce and cubed Herbed French bread to sop up the juices.


Our Children's Christmas surprise


A Holiday filled with surprises and strong emotions. As I was going into work on Friday, I was in tears speaking to the only family member that I thought was 600 miles away. Our son had found his way back to Houston with the help of two friends.And my daughter knew his secret.  When I was tearfully sharing that we would miss him this Christmas he was in our neighborhood hiding at a high school friends house. Original plan was to surprise his mother and I at the large family Christmas Eve gathering. He came by our house one night early when we saw him after I left work Friday night.

Needless to say breakfast Christmas morning was unique as I prepared a special welcome home meal.



Scrambled eggs with Montery Cheddar cheese

Fresh sliced Kiwi and Avocado

SamM salsa:

Fresh diced Tomato,Red onion, and Baby carrots

Shredded fresh spinach

Cider vinegar

After breakfast I continued preparing the side dishes for a Honey Baked Ham meal at my parents house that grew from four guests to fourteen, as other family members changed their plans for Christmas  Day.

I prepared Corn O'Brien ( Whole kernel corn,sauteed in Bacon, Fresh diced Red onion and Bell peppers)

Scalloped potatoes in cheese sauce ( Sliced King rustic Potatoes boiled in water and sea salt) 

The grocery stores were already closed so into the pantry I went to find the ingredients for a cheese sauce,I found (Cream of Chicken soup, Nutmeg and Black pepper). I heated this up and stirred in enough shredded Monterey cheese until I had the proper sauce consistency. I mixed the potatoes and sauce together in a baking pan topped it off with more cheese and baked at 450 F for 30 min.

Fresh Spinach salad and SamM salsa ( Fresh Baby spinach, Chopped Baby carrots and SamM salsa) When I arrived at mom's house I found Mixed greens to stretch the salad. I dressed my salad with Pecan Raspberry dressing.

With these dishes ready we headed to Mom's kitchen so I could finish orchestrating the meal. Their was honey Baked Ham to warm up, dinner rolls and Cherry pie to bake. I made the family wait 16 min. past our 3 pm dinner time as I finished perfecting the meal. The compliments were flying around after dinner and I was joyous inside sitting between both my two children realizing The Wife and I had all we needed home for the Holidays.





Sausage Beans and Christmas Salsa

Christmas Parties are the happening events with the Church family. We have been to two already this month. At the first one I walked in to I had to quickly resolve a problem with the unsliced Spiral sliced Ham.Apparently when Holiday spiral sliced hams are bought through fundraising events they do not have to be sliced all the way through to the bone. I saw what was happening as guests were struggling with the ham so I offered to slice it so they could get a proper yield from it. It made me a an instant hero.

Last night we had our second party with a White Elephant {dirty Santa} gift exchange. The wife was only going to bring an assortment of Xmas cookies. I poked around in the fridge and realized we had the ingredients for a unique Christmas salsa, You may be wondering what makes it Christmas Salsa, Red and Green of course. Last nights salsa had a variety of diced Red tomatoes, minced Red onions, diced Green Kiwi, Green Onions, and Green Cilantro sprigs. Finally just by coincidence the vinegar based salad dressing was in a green packet. {Mediterranean Dressing} and Agave. This addition to the party was perfect because the main dishes were Chicken Tortilla Soup and Ground Sausage Nachos Con Carne.

Refried beans more than one Salsa, sour creams, Several varieties of Dorito and Nacho chips. It was a Mexican smorgasbord. One of the church ladies has 6 children and she is of Mexican descent. Karla makes the most food and we give her most of the leftovers to help keep her children fed.




2 kiwis, peeled and diced
1 roma tomato, diced
1/2 red onion, diced
2 green onions, sliced
1/2 Tbs fresh squeezed lemon juice
4 Tbs cilantro, chopped
1 Tbs Agave



Champagne BBQ Chicken and Sauteed Parmesan potato

 Inspiration came from the open the fridge door. I spotted the Champagne BBQ sauce from a few months ago. Tasted and confirmed it still had a wonderful fruity taste. Found oblong mis-matched potatoes in the veggie drawer and I was good to go.

 I started by preheating the oven to 350 F. Sliced the oblong Fresh Potatoes as thin as a quarter. Placed them in a pan of boiling water. Sauteed Fresh White onions and Bell peppers. Drained the water from the potatoes and added them to the browned vegetables. Tossed them around and seasoned with a seasoning packet for Enchilada soup. Then placing all this in a baking dish and topping with parmesan cheese before placing in the 350 F oven.




While the cheese browns on the sliced potato start the Chicken. Using thawed Chicken breast slice the meat into medallions. Soak in the Champagne BBQ sauce while making the saute pan smoking hot. When you are ready to be courageous toss the chicken breast medallions into to the pan. Pull back to let the flames die down before adding the next medallion of meat. flip after 2 minutes of sizzling . Sizzle for 2 more min. and deglaze the pan with 4 Tbsp. of your favorite soda. Place this chicken with the deglazed sauce from the bottom of the pan into another baking dish. Slice fresh Pineapple wedges on top of the chicken and bake in the oven for 5 minutes.

I decide on canned corn microwaved with margarine tonight as an afterthought.  I was to excited about the Chicken and Potatoes already permeating the kitchen that I did not want to prolong mealtime any longer. I was very pleased with tonight's creation. And glad I did not open the Freezer first. I may have had a combination non-nutritional TV Dinners that The Wife bought because she works half days for now and she may get hungry while I am away at work.




My most unique Thanksgiving

Two different Turkeys, Two different dressings, Two different versions of Deviled eggs, Three different ways to eat Pumpkin, Eight desserts, and one Bread Cornucopia.

Heavenly salad,Cranberry relish, Mash Potatoes and Gravy, Corn, Dinner rolls and my version of a Green Bean casserole {Fresh garden Green beans, Diced baking potatoes, Sauteed White onions in Bacon, Diced Roma Tomatoes. diced fresh yellow Bell peppers all seasoned with Chicken base and Black pepper} were all present in the buffet line

I was aware that originally the event included 8 family members and suddenly one afternoon this past week it grew to 21. Neither family Chef decided to back down. As a result we had a Butterball turkey and a highly seasoned special diet Turkey for folks with diabetes and Diverticulitis. The difference between the dressings was one had ground sausage and one did not. One version of Deviled Eggs had Pickle relish and Cayenne pepper added to the egg yolks. The other had only the mayo and lemon juice mixed in the egg yolk.

The Eight desserts consisted of Brownies, 3 Cheese cakes, Tiramisu,   2 Pumpkin Pies and Cookies. As we were leaving I heard it mentioned that an Apple Pie never made it to the dessert table. Two different versions of Pumpkin pies were offered, I had the one with whip cream mixed into the pie filling before it was put into the crust. And the third way to eat Pumpkin was as a dip with the fresh garden veggies and fruit pouring from the Bread cornucopia.

How does one make a Bread Cornucopia



  • 3 (11 ounce) containers refrigerated soft bread stick dough
  • 1 egg
  • 1 tablespoon water


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
  2. Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
  3. Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
  4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
  6. Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

    The garden bounty consisted of Grapes, Apples, Carrots, Celery, Broccoli, Cherry tomatoes to name a few.





Cajun Thanksgiving dinner

Visitors to Conroe's Farmers Market were treated to a Cajun Thanksgiving dinner. Local Artist John Porter was Chef de Cajun. Glad I brought The Wife this weekend. We both had two bowls.I filled my bowls up with Cornbread on the bottom. And poured the delicious dinner over the top. The Wife wanted the dinner only.

The dinner consisted of Pinto Beans, Fresh diced Tomatoes and Spanish Onions sauteed with sliced Andouille Sausage and Red pepper. I brought home some of the dinner and added white Rice and SamM salsa. And this evening added Dijon Mustard.

I have enjoyed recreating this Cajun dinner with the added rice and mustard always topping it off with the current samM salsa {diced Roma and fresh garden tomatoes,White onions, Yellow bell peppers, and Rice vinegar}

In two days it will be time for Traditional American Thanksgiving dinner. I am glad I had this Cajun version to enjoy. It will make this Holiday memorable.



Simple Chicken Rice Dinner

When it is time for a simple dinner, saute the Fresh veggies from your garden or fridge. Add the rice and protein and finish with a tasty liquid. 

This evening I brought the oil in a sauce pan to its smoking point. Added the diced Fresh carrots and White onions. When the onions and carrots were browned I added Brown rice and diced raw Chicken breast. Stirred until the Chicken was opaque .To the one part rice I added three times the Chicken stock, seasoned with Basil, Sage, Black pepper, & Rosemary. Boiled for 30 min. When the rice was cooked I added Cream of Chicken soup and let it cool on the stove top for one hour. I then refrigerated the meal in a glass bowl.

We had dinner later by microwaving what we wanted. Using a slice of toasted cheese bread as a tasty addition. Another nice addition would have been Parmesan cheese.


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