JAMIE’S KITCHEN

We have a guest chef for this issue. Instead of Jamie Roubinek, Christi Webb Mahon is providing her recipes.

Texas Caviar

Buttermilk Pancakes

Over the years I’ve searched for an easy Texas Caviar recipe. They normally have too many ingredients and take too long to prepare for my liking. A few years ago, a friend shared this recipe with me and it’s one of my favorites, it’s easy and tastes so fresh. I call it Texas Caviar. You feel like you’re eating healthy even if you’re scooping it with crispy tortilla chips. I hope you’ll give this one a try and let us know if you like it.

INGREDIENTS: • 1 can of black beans, drained and rinsed • 1 can of sweet corn, drained • 2 cans of Rotel Original recipe, not drained • 1 medium onion, chopped • 1 bunch or to taste, cilantro, stems removed and chopped • 1 lime, juice • 1 Avacado, peeled, cubed • 1 teaspoon of salt, might need more

DIRECTIONS: 1. Drain and rinse black beans in a colander. 2. Pour sweet corn in the colander after the beans have been rinsed. 3. Chop onion and cilantro while the beans and corn drain. Mix the first 6 ingredients together, stir gently. 4. Cut the avocado into little cubes add on top of the mixture and squeeze the lime over the avocado. Add about a teaspoon of salt and stir gently. The recipe calls for a “good amount” of salt. It may take more than a couple of teaspoons to get the flavor right, taste as you go with tortilla chips. It’s important to rinse the black beans or your salsa will look gray and unappealing. I like to serve with Tostito Scoop chips. Enjoy!

When I make pancakes for family or friends they want to know how I make them so yummy. Simple… Buttermilk. If you’re ready to put in a little more effort than an “add water” pancake mix you’ll be rewarded with delicious fluffy pancakes. They’re so good sometimes I don’t even use syrup.

INGREDIENTS: • 2 eggs • 2 cups of Buttermilk, low fat or full fat • ¼ cup of melted butter or margarine

Add: • 1 ¾ cup of un-sifted flour • 2 tablespoons sugar • 2 teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon salt

Potato Salad

In the south we like our potato salad. I’ve been on a quest the past few years to find that go-to recipe. My grandmother’s recipe was never written down so I struggled with trying to duplicate it. I’ve tried at least ten recipes and this one is my favorite. I found it online and made a few adjustments. I hope you enjoy it as much as our crew.

INGREDIENTS: • 2-3 lbs. russet potatoes, about 5-7 medium • 1 cup thinly sliced celery • ½ cup finely chopped onion • Dressing, mix together in separate bowl • 1 ¼ cup mayonnaise or salad dressing (I use mayonnaise) • 1/3 cup sweet pickle relish • 2 teaspoons each: • Prepared mustard • Sugar • Celery seeds • Apple cider vinegar • 1 ½ teaspoons salt • 2 to 6 hard boiled eggs, I like eggs so I use at least 4, coarsely chopped

DIRECTIONS: 1. Boil potatoes until tender, drain well. Peel and cut into cubes into a large bowl. Add celery and onion and toss. Pour dressing over potatoes and stir gently. Fold in eggs. Chill thoroughly.

DIRECTIONS: 1. Mix wet ingredients, then add the dry ingredients, I mix dry together before adding to wet ingredients. Don’t use electric mixer or overmix the batter, I use a large spoon. It may be lumpy, that’s okay. Let the batter sit about 5 minutes before using, stir again when ready to use. 2. It’s important to get the pan hot, but not too hot. I use a non-stick pan and pour a little cooking oil in the pan and use a paper towel to remove excess. After each batch I wipe the pan out with the paper towel with a little oil on it. Use low to medium heat for the rest of the batch. 3. Spoon the batter into the pan, spread out a little if they seem too thick. Once the batter bubbles use spatula to turn. You want them golden brown, not too dark on the outside and done in the middle. It might take a little practice to get the heat right. 4. Butter them as they come out of the pan, serve hot.

CHRISTI WEBB MAHON Christi Webb Mahon began helping in the kitchen at an early age. She learned to cook by watching her mom and grandmothers. Their dishes were not fancy but, were always tasty and made with love. Grandmother Pebble told Christi she loved watching people enjoy their food, and Christi says she feels the same. Christi may be reached at christi. easyrecipes@yahoo.com.

I’m JAMIE ROUBINEK and I’m the girl behind this little corner of kitchen inspiration. I find great pleasure in always learning something new. I was never confident in the kitchen but I love learning new things and trying them out. Doing that experimenting has led to a lot of happiness around the kitchen table at my house. Fortunately, the key to my husband of 13 year’s heart is through his stomach and he is easy to please. With our five kids, on the other hand, that hasn’t always been the case. I love fine-tuning recipes and making adjustments to make everyone smile. I hope that I can help you see how easy it can be to bring that same happiness to your kitchen table! Submissions and suggestions from readers are welcome. Send to jroubinek@yahoo.com.