Category: RECIPES

ROYAL CHOCOLATE CAKE

    This recipe is the perfect moist chocolate cake that is great with a simple fruit topping or a simple cream cheese frosting or better yet a decadent chocolate frosting – your choice.

    CAKE
    6 tablespoons unsweetened cocoa
    3 cups all purpose flour
    1 tablespoon baking soda
    1/4 teaspoon salt
    1 1/2 cups sugar
    1 1/2 cups mayonnaise
    1 1/2 teaspoon PURE Vanilla Extract
    1 1/2 cups cold water

    • Preheat oven to 350°.
      Grease and flour two 8-inch or one 13×9 cake pans.
    • Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. 
    • Combine mayonnaise, vanilla and water in an electric mixer at low speed until smooth. 
    • Slowly sift in dry mixture until just incorporated (do not over beat). 
    • Pour batter into cake pans and bake for 30 minutes or until toothpick comes out clean. 
    • Cool on wire racks and frost with your favorite chocolate frosting.

    CHOCOLATE ICING
    1 cup butter. softened
    1 cup cocoa
    1 tsp. vanilla extract
    5-6 cups confectioners’ sugar
    6 or more tablespoons milk

    • In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. 
    • Add vanilla. 
    • Add confectioners’ sugar alternately with milk until icing reaches a spreadable consistency. 

     NOTES:

    • You may not need all 6 cups of sugar 
    • You may need more than 6 tablespoons of milk

    CREAM CHEESE CHOCOLATE ICING
    8-ounces cream cheese, room temperature

    1/2 cup unsalted butter, room temperature
    2 tablespoons cocoa
    3 3/4 cups confectioners sugar
    1 teaspoon PURE vanilla extract
      • In a large mixing bowl beat cream cheese and butter until creamy.
      • With the mixer on low, slowly add sugar and cocoa, scraping down the sides of the bowls as necessary.
      • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

        GRAN’S POUND CAKE

        2 sticks butter, room temperature
        1/2 cup crisco
        3 cups sugar
        5 large  eggs
        3 cups all-purpose flour, plus more for pan
        1/2 teaspoon sea salt
        1/2 teaspoon baking powder
        1 cup whole milk
        1 teaspoon PURE vanilla extract
        1 teaspoon lemon juice

        • Preheat oven to 350 degrees°. 
        • Using a stand mixer cream the butter and shortening together until creamy. 
        • Add sugar, one cup at a time. It may be a little grainy, but don’t worry it won’t stay that way.
        • Add eggs, 1 at a time, beating after each addition.  I break each egg into a small bowl and whisk it before adding it. Grams always thought this was best.
        • Sift dry ingredients together into a bowl.
        • Alternately add milk and flour mixture, starting with the flour and ending with the flour until creamy and smooth. 
        • Mix in lemon juice and vanilla.  Batter will be a bit thick.
        • Use a spatula to move batter into a greased and floured tube pan.
        • Bounce the pan on the counter top several times to remove the air bubbles and level it out for an evenly baked top.
        • Bake for 1 to 1 1/2 hours, until a cake tester inserted in the center of the cake comes out clean. I start my timer at 1 hour and then check every 10-15 minutes after that.
        • Cool for 15 minutes.
        • Invert onto a plate and cool for 15 minutes more and then invert again so the pretty side is up.
        • Serve with your favorite topping.

        LUSCIOUS LEMON LAYER CAKE

        LUSCIOUS LEMON LAYER CAKE
        CAKE
        3 cups sifted cake flour
        1 tablespoon baking powder
        1⁄2 teaspoon baking soda
        1⁄2 teaspoon salt
        1 cup unsalted butter, softened
        2 cups sugar
        1 tablespoon grated lemon zest
        4 eggs, room temperature
        1 1⁄2 cups buttermilk
        1 1⁄2 teaspoons vanilla

        2 cups lemon curd
        3 cups buttercream icing (recipe below)

        • Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
        • Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
        • Beat eggs in 1 at a time, thoroughly.
        • With electric mixer on low, gradually add flour mixture, alternating with the buttermilk.
        • Add vanilla and beat until smooth.
        • Divide batter evenly between two buttered and floured 9 inch cake pans.
        • Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
        • Cool cakes in pans for 10-15 minutes.
        • Remove cooled layers from pans.
        • Cut layers in half horizontally with a serrated knife.
        • Spread a thin layer of buttercream icing followed by a thin layer of lemon curd evenly between the layers and stack on serving plate.

        ICING
        1/2 cup solid vegetable shortening
        1/2 cup (1 stick) butter or margarine (softened)
        1 teaspoon clear vanilla extract
        4 cups sifted confectioners’ sugar (approximately 1 lb.)
        1 tablespoon lemon zest
        2 tablespoons milk

        • In large bowl, beat shortening and butter with electric mixer until light and fluffy.
        • Beat in vanilla and lemon zest.
        • Gradually add sugar, one cup at a time, beating well on medium speed.
        • Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
        • Gradually add milk; beat at medium speed until light and fluffy.

        CRAB BISQUE

        We took a day off earlier this month and headed for the beach! It was a beautiful clear spring day and we thoroughly enjoyed our day.  What we enjoyed the most was lunch.  I brought up restaurants on my phone and saw one in particular that had GREAT reviews and a super high rating so we thought we would try it. I have to be honest, we almost didn’t try it because it was in a questionable looking neighborhood and actually looked closed.  This picture is from google images and obviously taken quite a while ago.  The outside didn’t look this good. 

        The whole island is still under rehab since Katrina and I’m happy to say starting to look more like it did when I was a kid.  So we decided we’d at least go inside and check it out.  It was like Alice sliding down the rabbit hole!  Rudy and Paco is a restaurant with a central and South American influence with very uniques menu items.  Every bite as scrumptious as the one before it. It is also worth the price! Inside was this beautiful restaurant with linen table cloths, service beyond belief and FANTASTIC food!

        Don’t be fooled though this is a small restaurant (that’s a mirror at the back making it look bigger) so be sure to make a reservation. They even have a dress code for dinner! Yes, in 2016 they will turn you away in casual clothing at dinner.

        The meal began with a plate of fried plantain chips with the most fantastic tomato jam.  There was also some sort of spinach dip that neither of us cared much for.  My meal included a cup of their crab bisque which I immediately started trying to duplicate.  I think I finally did it! Now on to all the rest of their menu items!

        If you are on Galveston Island make sure to make a reservation for Rudy & Paco. 

        CRAB BISQUE
        1 cup onion, minced
        1 cup carrot, minced
        2 1/2 cups chicken broth
        4 tablespoons flour
        6 tablespoons butter
        1 cup heavy cream
        1⁄2 cup cooking sherry
        1 tablespoon lemon juice
        1 teaspoon Worcestershire sauce
        1⁄2 teaspoon cayenne pepper
        Fresh chives, minced
        salt
        1⁄2 lb raw lobsters, chopped or 1⁄2 lb lump crabmeat

        • Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
        • In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
        • Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
        • Add onions and carrots, cover, and simmer for 1/2 hour.
        • Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
        • Garnish with fresh minced chives if desired.

        RUSTIC GARLIC JALAPENO CHICKEN & GRAVY

        I love this recipe! It is so simple and is a fantastic recipe for company. I LOVE FRESH herbs, but let’s face it with just 2 of us it is difficult to buy them in small enough quantities that they don’t go bad before I use them all and some just aren’t available the way I want them.  I WILL GET MY HERB GARDEN GOING eventually.  In the meantime I’ve been using LITEHOUSE freeze dried herbs and they are really good.

        RUSTIC GARLIC JALAPENO CHICKEN & GRAVY
        2 tablespoons avocado oil
        6-8 chicken thighs
        1 head of garlic, minced
        2 tablespoons Litehouse Freeze dried Red Jalapenos
        1 tablespoons Litehouse Freeze Dried Chives
        2 tablespoons Wondra flour
        3/4 cup white moscato wine
        1 cup chicken broth
        1 1/2 teaspoons Italian Seasoning
        2 tablespoons butter
        Fresh Ground Salt and Pepper to taste

        • Preheat oven to 400°.
        • Add chives and jalapenos to the chicken broth so they can reconstitute. Set aside.
        • Heat the avocado oil in an oven proof skillet over medium high heat. 
        • Pat dry the chicken thighs and brown in oil for about 8-10 minutes, turning regularly until well browned.
        • Remove chicken to plate and reduce heat to medium.
        • Add garlic and saute’ until it begins to brown.
        • Add flour and whisk until smooth.
        • Add chicken pieces back, cover and bake for 15-20 minutes until chicken is cooked through.
        • Remove skillet from oven and return to the burner.  CAREFUL it will be hot!
        • Remove chicken pieces to plate. Tent with foil to keep warm.
        • Add in wine and whisk until smooth.
        • Whisk in chicken broth, Italian seasoning, salt and pepper. Reduce heat and simmer until sauce thickens.
        • Turn off heat and add butter, whisking until smooth.
        • Add chicken pieces back into skillet and coat well with sauce.
        • Serve with mashed potatoes or buttered noodles, spooning sauce over top.

        PREACHER’S DELIGHT

        I have been going through a bunch of old files and ran across this recipe.  I wish I could tell you where I found it, but I just can’t remember!  It was REALLY good though and I have made very few changes.  It ends up like a mock lasagna.

        PREACHER’S DELIGHT
        SERVES 4-6
        3 cups egg noodles
        1 tablespoon avocado oil
        1 small onion (sweet or red), minced
        1 small red pepper, diced small
        1 pound quality ground chuck*
        1 can tomato sauce
        2 teaspoons sugar
        1 teaspoon Colorado Plateau Citrus Pepper**
        1 teaspoon sea salt
        4 ounces cream cheese, softened
        3/4 cup sour cream (NOT low fat)
        1 cup grated sharp white cheddar

        • Preheat oven 350°.
        • Grease 9×9 baking dish.
        • Prepare egg noodles in salted water just short of al dente – they will cook more in the oven. Drain and set aside.
        • Heat avocado oil to medium high. Add onions and bell peppers, cooking until soft – about 4-5 minutes.
        • Add beef and cook until completely crumbled and the pink is gone – about 5 minutes more. The original recipe did NOT call for draining the fat, but I find it works so much better if you do.
        • Return meat to pan after draining. Add tomato sauce, sugar, salt and pepper. Simmer for 5 minutes.
        • Mix together the cream cheese and sour cream until smooth. Fold in noodles.
        • Layer half the meat mixture into the baking dish.
        • Top with the egg and cheese mixture and spread smooth.
        • Spread the remaining meat mixture on noodle layer.
        • Top with grated cheese.
        • Bake 25-30 minutes.
        • Cool 10 minutes before serving!

        *I use a grass fed from the butcher and it does make a difference.  You end up with more meat, less fat and it breaks apart much more smoothly.

        **Plain Black pepper works just fine, but we like a little oomph.

        HOLIDAY FRENCH TOAST

        I originally found this recipe in the December/January 2008 Cook’s Country issue. As always I made it as written the first time. I did then trim the time and enhance the flavors to my family’s taste.  This recipe is so sweet we changed it from their original Sunday Brunch French Toast to Holiday French Toast and make it as a special treat for the kids on holidays.

        HOLIDAY FRENCH TOAST
        8 slice sourdough sandwich 
        6 large eggs
        1/2 cup heavy whipping cream
        1/4 cup whole milk
        1 tablespoon PURE vanilla extract
        2 teaspoons lemon juice
        1/4 teaspoon salt 
        2-4 tablespoons butter
        8 tablespoons brown sugar
        2 tablespoons REAL maple syrup
        1/2 teaspoon cinnamon
        1/8 teaspoon nutmeg

        • Preheat oven to 475°.

        • Trim (optional) and toast bread. 

        • Place 2 tablespoons of the butter on a jelly roll pan and place in oven to melt. When melted use a pastry brush to make sure the entire surface is well coated.

        • Whisk together the eggs until smooth.

        • Add the whipping cream and milk, whisking again until smooth.

        • Add vanilla, lemon juice and salt, whisking again until well blended. 

        • Pour into a shallow dish.

        • Dip each piece of toast into egg mixture, coating both sides well.

        • Place toasts on jelly roll pan.

        • Bake for 8 minutes.

        • In a small mixing bowl use a fork to mix together the brown sugar, cinnamon, nutmeg and maple syrup until your consistency is wet sand.

        • Remove pan from oven and flip each piece of toast.  At this time add more butter if necessary.

        • Sprinkle sugar mixture over toast pieces and return to the oven for 6 more minutes or until sugar is deep brown and bubbling.  

        • Let cool for 2 minutes. 

        • Top with butter and maple syrup.
        Sprinkle with sugar mixture just after you flip the pieces.
        Notice all the beautiful caramelizing bubbles!

        NOTE: If you don’t like crispy edges, trim crusts before toasting.
        *The original recipe called for “hearty white” bread, but we prefer the sourdough flavor.
        **The original recipe called for 1/4 cup vegetable oil, but I changed it to butter for flavor preference.

        STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI BOLOGNESE SAUCE

         

        • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
        • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400°.
        • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
        • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


        For the sauce:
        1 pound COSTCO organic ground beef
        1/2 pound sweet Italian sausage
        1 medium Vidalia onion, chopped
        3 cloves garlic, minced
        1 8-ounce can tomato sauce
        1 6-ounce can tomato paste
        1 14-ounce can diced tomatoes
        5 large Roma tomatoes, slice thin
        1/2 cup chicken broth
        1 tablespoon sugar
        3/4 teaspoon fennel seed
        2 teaspoons chopped fresh basil leaves
        2 tablespoons Italian seasoning
        1 tablespoon chopped fresh parsley
        1/2 teaspoon sea salt
        1/2 teaspoon white pepper
        Lasagna  Noodles, prepared or oven ready**

        •  Brown ground beef, Italian sausage, onions and garlic. Drain fat.
        • Add diced tomatoes, tomato paste and tomato sauce.
        • Stir in sugar, salt, pepper, basil, Italian seasoning and fennel, mixing well.
        • Lay tomato slices evenly on top. Cover.
        • Simmer for 2 hours over low heat. Stir in tomato slices until well blended.  At this time you can proceed to finish the lasagna or refrigerate the sauce until ready.

        For the meatballs:
        1 pound hamburger
        1 pound sweet Italian sausage, casings removed
        3 large slices sourdough bread, crumbled
        2 eggs, beaten
        1/2 cup grated Parmesan cheese
        Align Center1/2 teaspoon fennel
        2 tablespoons fresh minced parsley
        1 bunch green onions, finely minced
        2 teaspoons minced garlic, jar
        mozzarella cheese, about 4 ounces, cut into 1 inch cubes

        • Crumble bread into a large bowl.
        • Toss in Parmesan cheese, parsley, green onions and garlic.
        • Add meat and with your hands mix extremely well until you have a uniform mixture.
        • Roll meatballs around a Parmesan cheese cube.
        • Chill Meatballs until sauce is done.
        • Just before the sauce is finished, brown meatballs.**
        • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
        • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
        • Enjoy

        **If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

        BACON CHEESEBURGER HAMBURGER HELPER NOT!!**

        For some reason hubby loves Hamburger helper. Must be left over from his bachelor days. Now I can’t have pre-prepared foods so I made him a substitute recipe that tastes even better. I make in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts.


        BACON CHEESEBURGER HAMBURGER HELPER NOT!!**
        6 bacon strips cooked crisp and crumbled
        1 1/2 pounds hamburger
        1 small Vidalia onion, chopped
        2 cups green giant frozen corn, thawed
        2 large Yukon potatoes, sliced
        Land o’ Lakes American Cheese Slices

        • Preheat oven to 375 degrees.
        • Toss bacon and corn together.
        • Layer potatoes over top.
        • Generously salt and pepper the potatoes.
        • Place a thin layer of cheese slices over potatoes.
        • Brown hamburger and onions together. Salt and pepper well while meat is browning. Drain off fat.
        • Layer over the potatoes and top with another layer of potatoes.
        • Salt and pepper again and layer with another layer of cheese.
        • Cover and bake for 45 minutes.
        • Uncover and bake another 15 minutes.

        **I like to make these back to back (that way I also have 2 meals ready to go with half the mess) so the left over bits of browned sausage and caramelized onion add flavor to the hamburger.

        PAN SEARED SALMON in a KIWI LIME REDUCTION

        We went to our local farmer’s market and scored some seriously gorgeous veggies today and I had just bought this absolutely gorgeous piece of salmon at Costco and went in search of an easy but tasty recipe.  I found this recipe, Saumon Kiwi from Denie Bernier and modified it only slightly for what I had on hand.  This was SUPREME! Fresh pan seared Atlantic salmon is seasoned, then topped with a Kiwi lime reduction sauce.

        Recipe is for 4 people. – Add one fillet per person for more servings and increase sauce components by 1/4 per extra serving.

        3 kiwis, peeled and cut into slices
        1/8 cup of water
        1/8 cup tangerine juice
        Zest and juice of one lime (I used lemon)
        1 heaping tablespoon of honey
        2 tablespoons butter, for sauce
        3 tablespoons of butter + 1 tablespoon avocado oil
        4 fillets of salmon (mine were skinless which made it so much easier)
        Fresh ground Himalayan Pink salt and fresh cracked tri-color pepper, to taste
        Savory Spice Shop Supreme Shallot Salt, to taste

        • Make sauce first by adding first 6 ingredients in a small saucier pan on a low to medium fire until it becomes almost the consistency of a thin honey – about 30 minutes.
        • Melt 3 tablespoons of butte and avocado oil in heavy pan.  I use my porcelain cast iron pan.
        • Sear salmon fillets in a hot pan.
        • Sprinkle with salt, pepper & Shallot Salt on the flesh side of the fish and place skin side down first for 2 minutes.
        • Turn fillets gently, sprinkle with seasoning again and sear flesh side for another 2 minutes.
        • Remove skin and place that side of fish down in the plate – the other side is a tempting golden color.
        • Top with sauce on individual plates.

        BUFFALO CHICKEN MUFFINS

        BUFFALO CHICKEN MUFFINS
        Yield: 24-30 Muffins

        1 recipe of your favorite PIZZA dough or cheat and use a can of Pillsbury Pizza dough
        1 bunch green onions, sliced thin
        1 pound ROTISSERIE chicken pieces
        2 tablespoons butter
        1/2 cup Frank’s Original Hot Sauce
        2 cups fresh mozzarella

        Instructions
        • Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken to heat through.
        • Add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
        • Preheat oven to 400 degrees. 
        •  Prepare muffin tins with non-stick spray or line with muffin papers.
        • Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
        • Spread chicken and cheese evenly across each piece of rolled out dough. 
        • Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. 
        • Slice into 1 1/2 to 2 inch rolls. 
        • Place in muffin tins. 
        • Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. 
        • Serve and enjoy!

        CHICKEN CHILE CORN CUSTARDS

        CHICKEN CHILE CORN CUSTARDS
        2 medium fresh poblano or Anaheim chile peppers, roasted
        1 small sweet red pepper, roasted
        2 cups rotisserie chicken pieces
        5 eggs, lightly beaten
        3/4 cup whipping cream
        1 1/2 cups Green Giant white corn niblets, drained
        3/4 cup shredded Monterey Jack cheese
        1 can green chiles, drained well
        1/2 cup soft bread crumbs
        2 tablespoons fresh chopped chives
        1/2 teaspoon chili powder
        1/2 teaspoon salt
        1/4 teaspoon ground black pepper

        • Preheat oven to 425˚.
        • Grease 6 six ounce ramekins.
        • Place ramekins in a 13×9 baking dish.
        • In a large bowl combine eggs and cream.
        • Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
        • Pour mixture evenly into ramekins.
        • Place baking dish on center rack in the middle of the oven.
        • Add 1 inch of boiling water to the baking dish.
        • Bake for 30-35 minutes or until a knife inserted comes out clean.
        • Remove ramekins from water and serve on plates.