ARTZ Ribhouse Garlic Soup

One of my favorite places in Austin, TX was ARTZ Ribhouse.  I’ve spent many evenings there listening to some of the best music ever played while gorging on the  baby back ribs and sucking down a Shiner Bock.  His ribs and his award winning sauce are legendary but BBQ wasn’t Art’s only standout dish.  If you got there early enough on Friday nights, you could get a cup or bowl of his garlic soup before he ran out.  I have wished so many times that he had bottled the sauce or that someone would find the recipe somewhere. Alas, he didn’t and it hasn’t happened yet so I figure that the recipe is lost forever.  However, the recipe for his Friday night garlic soup is easy to find on a lot of websites. I don’t remember which one I found it on but I am happy that I did.


  • 1/2 cup butter
  • 1 large onion
  • 1 teaspoon paprika
  • 1 teaspoon white pepper
  • 6 cup chicken broth
  • 1/8 cup parsley leaves
  • 2 heads garlic
  • 1/2 cup flour, all-purpose
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
  • 1 each lemon
  • 1 x croutons

Melt butter over medium heat in 3 quart saucepan.

Add garlic and sauté until barely browned, about 3 minutes.

Remove with slotted spoon and set aside.

Add onion to pan and sauté` until tender, about 3 minutes.

Add flour, paprika, cayenne, white pepper and thyme and cook stirring constantly, 3 minutes.

Add chicken broth and bring to boil over medium-high heat stirring often.

Reduce heat to low.

Remove ½ cup broth from pan and process in blender with reserved garlic until smooth, 2 to 3 seconds.

Return to pan.

Add lemon juice and parsley and stir well.

Simmer 10 minutes.

Serve with croutons and sliced lemon.


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Bread and Butter Pickles

I’ve had this recipe for so long that I don’t remember where I got it.  I haven’t made them in years but I hope to one of these days before too long.


Bread and Butter Pickles


4 quarts thinly sliced cucumbers

6 medium onions

1/3 cup pickling salt

5 cups sugar

3 cups apple cider vinegar

1 1/2  Tablespoons celery seed

1 1/2  Tablespoons tumeric

2  Tablespoons mustard seeds

Crushed ice

Mix together cucumbers, onions, and salt.  Cover with crushed ice and let set for 3 hours. You can use an ice chest for this.

Mix sugar, vinegar, celery seeds, turmeric, and mustard seed.  Transfer cucumber mixture to a large nonreactive pot.  Pour liquid mixture over them and bring them to a boil.  Put them in sterilized jars and seal.  The pickles are ready to eat as soon as they are cool.


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Dill Pickles

I got this recipe from one on my aunts years and years ago.  It is an easy way to make really good pickles.  The alum makes them very crisp.


Dill Pickles

3 quarts water
1 quart apple cider vinegar
1 cup pickling salt
1 tsp alum per jar
Dill, fresh if possible>

In a nonreactive pot, bring the water, vinegar, and salt to a boil.
Put 1 tsp alum in the bottom of each sterilized jar.
Put a clove of garlic and dill in the bottom of the jar. I don’t have measurements for the dill. I always used fresh and cut the head off of one stem.
Pack the jar full of washed cucumbers.
Pour the hot liquid over the cucumbers and seal each jar tightly.
Set aside for 4 weeks at which time you will have delicious pickles.

Of course you can add other things like hot peppers or sugar if you are so inclined. Sugar in the liquid mix and pickling spices in the jar would give you some sweet pickles.

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African Chicken Peanut Stew Recipe

This is from

I’ve made it several times and really don’t make any changes other than in the amounts.

African Chicken Peanut Stew Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 55 minutes
  • Yield: Serves 6-8

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.


  • 2-3 pounds chicken legs, thighs and/or wings
  • 3 Tbsp vegetable oil
  • 1 large yellow or white onion, sliced
  • A 3-inch piece of ginger, peeled and minced
  • 6-8 garlic cloves, chopped roughly
  • 2-3 pounds sweet potatoes, peeled and cut into chunks
  • 1 15-ounce can of crushed tomatoes
  • 1 quart chicken stock
  • 1 cup peanut butter
  • 1 cup roasted peanuts
  • 1 Tbsp ground coriander
  • 1 teaspoon cayenne, or to taste
  • Salt and black pepper
  • 1/4 to 1/2 cup of chopped cilantro


1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don’t crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

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Kumquat Tagine

Kumquats are only available a few weeks in the winter. That makes this a special dish since I only make it about once or twice a year at most. It comes from a 2007 issue of Eating Well magazine. I’m posting it verbatim but I do one thing different in substituting the Marrakesh blend from Savory Spice Shop instead of the cinnamon.  I could then leave out the cumin and coriander but I like them so I leave them in.


Kumquat Tagine

1 tablespoon extra-virgin olive oil
2 onions, thinly sliced
4 cloves garlic, slivered
1 tablespoon minced fresh ginger
2 pounds boneless, skinless chicken thighs, trimmed of fat, cut into 2-inch pieces
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1 14-ounce can vegetable broth
12 ounces kumquats, seeded (see Tip) and roughly chopped (2 cups)
1 15-ounce can chickpeas, rinsed
1 1/2 tablespoons honey

1. Preheat oven to 375°F.
2. Heat oil in an ovenproof casserole or Dutch oven over medium heat. Add onions; cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook for 1 minute, stirring constantly.
3. Add chicken; cook, stirring often, for 8 minutes. Stir in coriander, cumin, cinnamon, salt, pepper and cloves; cook until aromatic, about 20 seconds. Stir in broth, kumquats, chickpeas and honey. Bring to a simmer.
4. Cover the pan and transfer to the oven. Bake, stirring occasionally, until the chicken is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.
Tips & Notes
Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.
Per serving: 391 calories; 15 g fat ( 3 g sat ); 101 mg cholesterol; 31 g carbohydrates; 4 g added sugars; 34 g protein; 8 g fiber; 490 mg sodium; 407 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Fiber (32% dv), Selenium (27% dv), Iron (20% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1 starch, 4 1/2 lean meat

Original recipe here:

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Parmesan and Walnut Crusted Chicken

← Angels Among Us
Parmesan and Walnut Crusted Chicken with Fresh Pesto on Linguine
Posted on July 24, 2013 by Jackie

The other day I went to a local nursery to replace my curry leaf and kaffir lime plants that I left in Colorado. While I was there, I bought a couple of past-their-prime basil plants for a buck each. Yesterday I made fresh basil walnut pasta and needed to use it or freeze it today. I easily decided to use it on some linguine but wanted something special to accompany it. I had some walnuts left from making the pesto so I looked to see what else I could find in the kitchen. I came up with the ingredients for the crispiest chicken I’ve ever made. It tasted great, too.

Parmesan and Walnut Crusted Chicken


2 chicken breasts

1/3 cup walnuts

1/3 cup grated Parmesan cheese

2/3 cup panko bread crumbs

1/3 cup rice flour plus extra for dredging…about 1/2 cup

1 egg

1/2 cup buttermilk…you may need a little more if it’s really thick

Canola oil for frying

Pound the chicken breasts flat. If they are really big, you may want to cut them in half after you do this.

In a shallow dish, beat the egg and add the buttermilk. Mix together well.

Put the walnuts in a food processor or other grinder and grind them to a meal like consistency. It’s OK if they make kind of a paste but you’ll have to break it up when you mix it with the other ingredients.

On a plate, mix the walnuts, rice flour, Parmesan, and panko.

Put the extra rice flour on another plate.

Put about a half inch of canola oil in a heavy pan or electric skillet. Heat it to 375 degrees.

While it is getting hot, dredge the chicken breasts in the rice flour. Then dip them in the egg mixture. Make sure you get the egg mixture to stick to the chicken all over. Then dredge the chicken in the walnut/Parmesan mixture before placing it into the hot oil. Cook it about 4 minutes before checking to make sure it has browned well. If it has, flip it over and fry it about 4 minutes on the other side.

As I said, this was the crispiest chicken I’ve ever made. The rice flour gives it more crunch than wheat flour and the other ingredients give it a wonderful flavor.

I’m not going to post a recipe for pesto here. Basically you put fresh basil leaves, garlic, and nuts in a food processor and drizzle in olive oil while it spins. There are tons of recipes on the internet to help you figure out the proportions.

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Basic Pudding and Pie Filling

My mother found this recipe years ago.  It is so much easier than standing over a stove and stirring a double boiler full of custard and hoping it turns out right.  I’ve never had this one fail.   It’s a versatile recipe.  I use it to make banana pudding, coconut pie, chocolate pie and many other goodies.   The recipe calls for a cup of sugar but I seldom use that much.  I probably use about 2/3 cup.

Basic Pudding and Pie filling

1 cup sugar

1/3 cup flour

1/4 teaspoon salt

2 cups milk

3 eggs

1 teaspoon vanilla

In a small bowl thoroughly mix the flour, sugar and salt

Break the eggs into a large microwavable bowl. Add the milk and whisk them until they are well incorporated.  Add the dry mixture a little at a time continuing to whisk.  When all of the dry mixture is incorporated and there are no lumps, place the bowl in the microwave and set it for 2 minutes.  When it stops, whisk the mixture and microwave it again for a minute.  Whisk again when it stops.  Continue to do this at one minute intervals.  By about the 3rd time, you should start to see it thicken.  Stop when the mixture is the consistency of pudding.  Add the vanilla and whisk thoroughly.  At this point, you have the base for a pie or pudding of  your choice.   The hardest part of this recipe is waiting for it to chill before you eat it.

You can make a chocolate pudding by adding cocoa powder to the dry ingredients.  You can add coconut to the finished product and put it in a pie shell then top it with whipped topping or meringue.  You can use it in a parfait.  You get the idea.  Have fun.

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