Chicken en Papillote
This is such an easy, yet fancy presentation for a special dinner night. Prepare the packets ahead time if you like then pop them onto the hot sheet pan.
Menu
Discover Sibby’s favorite recipes, stories, and Hill Country finds—where food, culture, and life intersect.
Coffee Cake is one of my favorite cake vehicles, as you may have noticed. This one features summer fresh peaches, but don't not make it if you don't have
This cake can be a simple coffee cake for a summer brunch or the star of the show dessert offering. Use homemade lemon curd or just buy a jar!
Flank steak is a highly flavorful and inexpensive cut of beef. This treatment makes it extra fancy and special but is so easy to make. The roll can be
This is such a quick and simple cake to whip up for a summer evening supper. Serve it with fresh berries, or serve it with homemade jam. The original
Such a typical Texas Hill Country Breakfast, made even more authentic with the Ranchero Red Sauce. I'm teaching a class this summer on canning this sauce (sign up!) so
This is such an easy, yet fancy presentation for a special dinner night. Prepare the packets ahead time if you like then pop them onto the hot sheet pan.
Not a holiday goes by that my sister doesn’t say, “you are making pot pies, aren’t you?” I’ve posted about Pot Pies before, but as we enter Thanksgiving and Holiday
Oven Roasted Summer Tomatoes makes about 4 cups 4 pounds Roma tomatoes, Heirloom tomatoes or any good, in season Summer Tomatoes, cut in half, lengthwise or quartered, depending on size
Grilled Lamb Chops with Salsa Verde Italiano 1 rack of lamb chops, “frenched”—bones trimmed clean 2 tablespoons Juniper Provence Spice Mix or other herbes de Provence spice Salt and Pepper
October means cooking with Pumpkin, in every way I can! I’m not a big pumpkin pie fan, but this savory dish is so satisfying and it reminds me of fall
These are always popular in my house! When I bake extra I have to hide them in the freezer so my sister doesn’t steal them! Chicken Pot Pies 4 chicken
Juniper Provence Cream Potatoes Makes 8-10 servings 2/3 cup white wine vinegar 6 tablespoons coarsely chopped shallots 3 tablespoons Juniper Provence Spice Mix 6 tablespoons flour 3 cups vegetable broth
3 pounds potatoes-red, gold or russet, unpeeled, cut into 1 1/2” chunks or wedges 2 tablespoons olive oil 1 1/2 tablespoon Juniper Provence Spice Mix Preheat oven to 425° Toss potatoes in
1 4 to 6 lb roasting chicken, rinsed and patted dry (or cut up chicken pieces) 4-6 garlic cloves, peeled and smashed 1-2 Tablespoon butter, softened 1 Tablespoon olive oil
2 cup toasted nuts, preferably, halves 1 tablespoon walnut or vegetable oil 1 tablespoon butter, melted 1 teaspoon salt 3 tablespoons Juniper Provence Spice Mix Preheat oven to 300° Line a