Category: MISC

BANANA PINEAPPLE RAISIN NUT BREAD OR CAKE & PINEAPPLE MOJITOS

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
1 tablespoon cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1 small can pineapple, well drained BUT RESERVED
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add pineapple, nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.









FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

PINEAPPLE MOJITOS
reserved pineapple juice
jigger rum
jigger mojito mix

  • Mix and enjoy!

Is there such a thing as Blogaholics Anonymous?

I know you are all going to think I’m crazy, but I must admit I’m a blogaholic. Do they have blogaholics anonymous meetings? I did want to get all my food related posts together though so have started Always Eat On the Good China ~ all food all the time. That is where I will be posting recipes and menu plans from here on. Look for lots of new recipes and fun over there. I will also be re-posting many tried and true recipes as I take pictures.

aprons 3

This weeks’s menu

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE
 BREAKFAST
 DINNER
 DESSERTS

MON
2/8
Chili Hominy Bake

TUES
2/9
Mandarin Chicken and Noodles

WED 2/10
Rueben Balls with salad & grams vinaigrette

THU 2/11
Carribbean Pork Chops

FRI 2/12
Sweet & Sour Pork Chops
Green Beans & Potatoes in Chunky Tomato Sauce

SAT 2/13
Norwegian Pancakes 		Apricot Chicken
Oven Roasted Vegetables

SUN 2/14
 Skillet Sausage Casserole Chicken Baked in White Wine Marinade
Caramelized Brussels Sprouts
 Red Velvet Cake Balls & Chocolate Covered Cherries

Cooking The Italian Way – Back To Basics

When I first started telling people about my food blog (friends, family, the unlucky soul sitting next to me on the subway on the way from my apartment to Whole Foods) about half of them looked at me as if I were crazy. (I guess the fellow subway rider had an excuse. Who IS this crazy girl who is talking to me about the pros and cons of owning a mandoline?)

My theory on this is that people in general have a fear of what they don’t understand. My mother, for example, doesn’t understand the internet. And so she finds this whole endeavor terrifying.

Some of my friends, I’m pretty sure, have a fear of not eating Chinese take-out every day. And so they can’t for the life of them comprehend why I own a candy thermometer, have a spice collection that is more well-stocked than that of the local supermarket, and care about whether the chicken I’m eating was cage-free or not.

But then. And here’s the crucial part. I tell them that I’m 100% Italian. Born and bred. Through and through.

And a complete metamorphosis takes place. They relax their muscles. Color returns to their cheeks. They stop looking quite so much like they are about to have their wisdom teeth pulled.

Why the sudden change? Because they understand now. They get me. “Italian! Of course! I should have guessed. You must have gotten it from your mother,” they say. With very contented looks on their faces.

Well. Not exactly. Because the thing my mother cooks most often is fried chicken cutlets. And Lean Cuisine. It’s not that she can’t cook. It’s that she has no desire to. So we’re not really sure what happened to me. (I’m going with alien abduction. But she swears up and down that such a thing never occurred. I have my doubts.)

This notwithstanding. While she may not have gotten the Italian gene that confers the desire to spend hours slaving away in the kitchen making homemade gnocchi or stirring marinara sauce, she does, however, have the gene that makes her want to feed anyone and everyone who walks in the door. And she doesn’t take no for an answer.

But what does she give these hypothetical people if she does not cook? You may ask.

And here’s where we get to the crux of the matter.

All you really need. Are what I like to call the holy trinity of Italian food.

Tomatoes. Mozzarella. And basil.

If you have those three things. You can’t. Go. Wrong.

So here are two dishes that use these exact ingredients (plus or minus two more). I promise they will please anyone who walks through your door. Which is why I keep them on hand. All the time.

And the best part is? These recipes are just the tip of the iceberg. You can do just about anything with the trinity (except for maybe use them as ice cream toppings. But I wouldn’t put it past myself to try it at some point) and they will still taste good. So experiment. Mix and match. Substitute. It’s the Italian way to do it.

Olive and Mozzarella Spaghetti
Serves 3, adapted from The Essential Pasta Cookbook

8 oz spaghetti
1 tbsp butter
1 tbsp olive oil (I used roasted garlic olive oil that I bought at the Ferry St. Market in SF!)
5 cloves garlic, minced
1 can black olives, halved
3 oz cute little mozzarella balls
1 pint cherry tomatoes, halved
salt and pepper to taste

1. Boil water and cook spaghetti.

2. While that is happening, cut your ingredients. When the water boils, just as you put the spaghetti in, heat the olive oil and butter in a large skillet. Saute the garlic on low until the pasta is done.

3. Mix all of the ingredients and season with salt and freshly ground black pepper.

Tomato, Basil, and Mozzarella Sandwich

Take a good piece of bread. Any bread. Or a bagel. (Also delicious.) Top it with tomatoes, basil, and mozzarella. Drizzle with balsamic vinegar, olive oil, salt and pepper. Place under the broiler or on a panini press until the cheese melts. Enjoy.

Thanks for reading along with me! Stay tuned for the next installment of Cooking the Italian Way on the first Saturday of March!

Joanne
Eats Well With Others

ITALIAN CHICKEN PROVENCAL

ITALIAN CHICKEN PROVENCAL
2 tablespoons olive oil
2 tablespoons butter
4 teaspoons minced garlic jar
2 large slices EXTRA SOUR sourdough bread
1/2 cup red wine vinegar
1 teaspoon sea salt
1 teaspoon white pepper
1/2 teaspoon ground basil
1 large bay leave, deveined and crumbled
1/4 cup slivered almonds
1 cup home made chicken broth*
juice of 1 lemon
1/2 cup mayonnaise**
6 chicken breasts

  • Using a mortar and pestle revive the seasoning scents of the basil, bay leaf, salt and pepper by grinding fine.
  • Whisk together the red wine vinegar, salt, pepper, bay leaf and basil.
  • Pour over the bread slices and soak the bread in the red wine vinegar mixture until all the vinegar is absorbed by the bread.
  • Heat olive oil in large skillet over a medium high heat.
  • Add garlic to skillet and saute’ until fragrant. With a slotted spoon transfer the garlic to the food processor.
  • Lightly brown the bread on both sides in the olive oil. Transfer to a small food processor.
  • Add the butter to the skillet so it can melt into the olive oil while you make the paste. Remove from heat.
  • Add the almonds to the food processor. Process until you have a paste.
  • Gradually add the broth to the paste to form a sauce.
  • Return the skillet to the heat and brown chicken pieces on both sides until golden.
  • Add the sauce mixture to the skillet. Cover and simmer about 20 minutes until chicken is cooked through.
  • Transfer chicken to a serving dish and keep warm.
  • Whisk mayonnaise and lemon juice into the sauce in the pan until smooth.
  • Pour over chicken and Parmesan Potatoes. I serve it with asparagus. The sauce is a perfect compliment for it.
  • Serve & Enjoy!

*1 cup boiling water + 1 teaspoon Better than Bouillon Chicken Base
**light works well too

ORANGE BANANA NUT BREAD or LEMON BANANA NUT BREAD


ORANGE BANANA NUT BREAD or LEMON BANANA NUT BREAD
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup golden raisins
1/2 cup crushed walnuts
1/3 cup shredded coconut
2 medium or 3 small RIPE bananas
2 eggs
6 oz. can unsweetened orange juice concentrate*
1 tablespoon butter, melted

  • Sift together the dry ingredients.
  • In a large mixing bowl blend together the orange juice concentrate, bananas and eggs.
  • Blend in nuts, coconut and raisins.
  • Add flour mixture until well mixed.
  • Pour into greased loaf pan.
  • Bake 45 minutes at 350 degrees.
  • Immediately top with melted butter.

*I use a large can as the small cans are getting hard to find, but using a large serrated knife, cut it in half and then make juice out of the other half. This recipe is also good if you substitute lemonade for the orange juice.

APPLE DAPPLE CHICKEN & APPLES

APPLE DAPPLE CHICKEN & APPLES
4 chicken breasts cut in half longways
1 tablespoon butter
1 tablespoon olive oil
1 small bunch green onions, sliced
1/4 cup Apple Dapple Schnapps
1/4 teaspoon thyme
1/4 teaspoon sea salt
1/4 teaspoon white pepper
3/4 cup orange pineapple juice
2 small Granny Smith Apples, cored, sliced and re-sliced
3/4 cup heavy cream

  • In a large skillet, melt together the butter and olive oil over a medium high heat.
  • Brown chicken on both sides. Move chicken to the edges of the pan and add green onions to the center. Saute’ a few minutes until onions are tender.
  • Pour Apple Dapple Schnapps over the tops of all the chicken pieces.
  • Carefully ignite and allow to burn down.
  • Pour orange pineapple juice over chicken pieces and then sprinkle all the seasonings over chicken tops. Bring to a boil. Cover.
  • Lower heat and simmer 15 minutes.
  • Add slice apples over chicken and recover. Simmer 10 minutes more.
  • During this time be warming a serving dish in the oven.
  • With a slotted spoon remove chicken and apples to serving dish. Keep warm.
  • Add heavy cream to the skillet. Bring to a boil.
  • Lower heat, stirring constantly until sauce thickens and is reduced by half.
  • Spoon sauce over chicken and apples.
  • Serve immediately.

CHICKEN POT PIES

  • 6 cups shredded chicken (2 rotisserie chickens)*
  • 2 medium onions, chopped
  • 2 tablespoons vegetable oil
  • 3 celery stalks
  • 1 small bag baby carrots
  • 1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
  • 2 cups chicken broth
  • 12 oz. evaporated milk
  • 1/3 cup butter
  • 1/2 cup + 1 tablespoon Wondra flour
  • 3/4 teaspoon thyme
  • 1/4 cup cooking sherry
  • 1/8 cup parsley
  • salt and pepper to taste
Separate chicken from fat and bones and set aside. Heat oil in dutch oven. Saute’ onions and celery until just tender. Transfer to a large mixing bowl and toss with chicken. Mix together chicken broth and milk and microwave until steamy, 2-3 minutes. In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. Gradually whisk in the hot milk mixture. Bring to a simmer and cook until thick. Turn off heat and stir in sherry, salt and pepper to taste. Stir in chicken mixture and vegetables. Divide into 6-8 small French white Pyrex round baking dishes. Cover with lids and freeze.

When ready to bake, thaw and bring to room temperature. Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.

*I usually make this when my local market has a buy one get one free on the rotisserie chickens.

**Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

CHEESY AU GRATIN POTATOES


CHEESY AU GRATIN POTATOES

  • 1/2 cup butter
  • 16 oz. whipping cream
  • 5 large russet potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon white pepper
  • 1 teaspoon minced garlic (jar) or 1 clove
  • 2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
  • 2 cups rates sharp cheddar
  • Wondra Flour
  1. Preheat oven to 350 degrees.
  2. Peel and thinly slice potatoes.
  3. Grease 9×13 baking dish.
  4. In a large sauce pan, melt the butter.
  5. Gradually add the whipping cream and spices. Blend well.
  6. Gradually add the flour until the mixture thickens, but it is still pourable!
  7. Mix the cheeses all together.
  8. Layer the potatoes, cheese and cream mixture ending with cheese on top.
  9. Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

Plain Ol’ Cheesecake

For the crust:
1 3/4 cups ginger snap/vanilla wafer crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, softened
1 1/3 cups maple sugar
1/2 teaspoon salt
1/2 teaspoons pure vanilla extract
2 teaspoons blackberry extract
1 teaspoon lemon juice
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

To make the crust:

  • Butter a 9-inch springform pan—choose one that has high sides. Mine is square.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist.
  • Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides.
  • Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes.
  • Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325°F.
To make the cheesecake:
  • Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and truly creamy, about 5 minutes.
  • With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla and blackberry extract.
  • Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.
  • Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and open the door a crack.
  • Allow the cheesecake to sit for another hour.
  • After 1 hour, carefully remove from the oven and leet the cheesecake come to room temperature on a cooling rack.
  • Run a knife around the edge of the pan to loosen sides.
  • When the cake is cool, cover the top lightly and chill the cake for at least 6-8 hours, although overnight would be better.
Serving:
  • Remove springform sides. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.
Storing:
  • Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

CARAMEL, MOCHA HOT FUDGE AND MILKY WAY FUDGE SAUCES

CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MILKY WAY FUDGE TOPPING
12 ounces Milky Way candy bars, cut into chunks
6 ounces semi-sweet chocolate
1 cup milk

  • In a double boiler combine candy bars, chocolate and milk.
  • Cook and stir constantly until melted and well blended and smooth.
  • Store in a airtight jar in the refrigerator.