Category: RECIPES

LEMON GOAT CHEESE CHICKEN BUNDLES

This recipe is so simple, but always looks and tastes so classy.

LEMON GOAT CHEESE CHICKEN BUNDLES
1 chicken breast per person
1 ounce goat cheese per person
Juice of 1 lemon
Baby Asparagus spears
egg wash
Panko crumbs
1 tablespoon butter per breast
Salt & Pepper to taste

  • Preheat oven to 350 degrees.
  • Spray baking dish with non-stick cooking spray.
  • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
  • Salt and pepper each breast.
  • Spread a layer of goat cheese.
  • place several asparagus spears on one edge of the breast and begin rolling. Secure with a cooking band.
  • Roll chicken bundle in egg wash.
  • Dredge chicken bundle in Panko crumbs and place in baking dish.
  • Sprinkle with lemon juice and melted butter.
  • Bake 30-45 minutes until chicken is cooked through.

BUTTERMILK DEVIL’S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

Every year for the past 17 years my cousin Jenn and I have each made a birthday cake for her sister, Michelle. It’s a tradition that we began to remember Michelle by.  You see she past away on April 22nd 17 years ago and we “buried” her on her actual birthday, the 25th. We’ve added June 15th for her mom and November 17th for my dad.  I don’t usually write about this, but for some reason this year I have the need to spell it out.

This is a simple recipe, but VERY adaptable to layer cake, cup cakes, sheet cake etc… and a family favorite.

 
BUTTERMILK DEVIL’S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

CAKE
1/2 cup butter
2 cups sugar
2 JUMBO eggs
2 cups buttermilk
2 1/2 cups flour
2 teaspoons baking soda
1/2 cup cocoa powder
2 teaspoons PURE vanilla
1/8 teaspoon salt

  • Grease and “flour” pans.  I use cocoa instead of flour so the coloring matches.
  • Preheat oven to 350 degrees.
  • Cream together butter and sugar until fluffy.
  • Add eggs and beat well.
  • Sift together the flour, cocoa, salt and baking soda.
  • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
  • Pour into prepared pan(s).
  • Bake 20-50 minutes depending on pan until center springs back and toothpick comes out clean.

FROSTING
1/3 cup cream cheese, softened
1/4 cup butter, softened
1 teaspoon PURE vanilla
1/3 cup flaked coconut
2 cups powdered sugar

  • Cream together cream cheese and butter until fluffy.
  • Add vanilla.
  • Add coconut.
  • Add powdered sugar, beating until smooth.

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BLOODY MARY Roast

I’ve had this recipe floating around for awhile, but lately cooking with alcohol has been calling my name, so CHEERS and bottoms up.  The flavor was fantastic, but I will use chuck roast next time instead of brisket.  It is my preferred cut of meat with better marbling for roasts.

I have to give a shout out to my favorite butcher, NICKABOBS OUTPOST for the success of many recipes, but especially this one. I went in for the brisket and he brought out a 15 pound side to see which end I wanted him to cut off for me.  They always go above and beyond to help me get my exact cuts.

BLOODY MARY ROAST
2-3 pound brisket
3 1/4 cups Passata*
2 tablespoons Worcestershire sauce
1/2 cup Lemon Vodka
2 cups cold water
a few drops Tobasco sauce
1 bunch celery, sliced
2 red onions, quartered
1 bag baby carrots, halved
coarse ground sea salt
fresh ground black pepper

  • Preheat oven to 250°.
  • Heat avocado oil over medium high heat.
  • Add celery, carrots and onions, sauteing slightly.  
  • Add veggies to large non-reactive casserole pan.
  • Season brisket with salt and pepper.
  • Brown it in the same pan.
  • Brown both sides evenly and place into non-reactive casserole pan on top of veggies.
  • Whisk together the Passata, Worcestershire sauce, Lemon Vodka, Tobasco sauce and water in a saucepan. 
  • Add salt and pepper to taste and bring to a boil.
  • Remove from heat and pour over meat.
  • Cover with parchment paper and then foil. Tomatoes and foil are not friends directly so be sure to use the parchment paper!
  • Roast 5-6 hours until beef is tender and beginning to fall apart.

* Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy. Some passatas are chunkier and some are smoother, depending on the brand. You will also see it spelled passato and passata di pomodoro. Passata is sometimes hard to find in the U.S., but can be found in many specialty grocery markets. 

SAVORY PARMESAN FRENCH TOAST

SAVORY PARMESAN FRENCH TOAST
6-8 slices thick french bread
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream
salt and pepper to taste
1/2 teaspoon Frank’s hot sauce
1 clove garlic, minced
1/2 cup + garnish amounts to taste grated Parmesan cheese
fresh minced Italian flat leaf parsley
1 batch Bolognese sauce

  • Combine eggs, milk and cream in mixing bowl. 
  • Whisk in Parmesan cheese, salt, pepper, garlic and hot sauce.
  • Pour into shallow dish larger than bread slices.
  • Heat griddle or large skillet coated with butter.
  • Dredge bread slices through egg mixture coating both sides well.
  • Add bread slices in a single layer and cook until golden brown. Flip and brown second side.
  • Top with Bolognese sauce, a pinch of Parmesan cheese and fresh parsley.

PORK SCHNITZEL, PLUM SHALLOT CHUTNEY & GRANDMA DOLL POTATO SALAD

PORK SCHNITZEL
6-8 thin pork cutlets
1 cup Panko crumbs
1/2 cup Wondra flour
Coarse sea salt to taste
Fresh ground pepper to taste
1 teaspoon cayenne pepper
2 large eggs, beaten
4 tablespoons butter

  • Stir together the flour salt, pepper and cayenne.
  • Melt butter in large skillet over medium high heat.
  • Dredge each cutlet through the egg and then the flour mixture before adding to the hot butter.
  • Brown to golden on each side.

PLUM SHALLOT CHUTNEY
1 jar Smuckers Red Plum Jam
1 large shallot, sliced thin

  • In a small food processor add both the jam and shallot slices, processing until smooth AND chunky.

GRANDMA DOLL’S POTATO SALAD
3 pounds Yukon gold potatoes, baked and cooled
4 hard boiled eggs, chopped
1 small red onion, chopped
2 large kosher dill pickles, chopped
2 tablespoons dill relish
Lots of mustard
A little mayonnaise
salt and pepper to taste

  • Grate potatoes in a large mixing bowl.
  • Add eggs, onion, pickles and relish, mixing to blend well.
  • Add mustard and mayonnaise to taste and desired consistency.
  • Add seasonings to taste.

CHICKEN FRICASSEE

I love to cook.  I love to rehab recipes that I found in magazines or the bottom of my gram’s kitchen drawer. I found this recipe in a Sunset magazine and then changed it to fit our likes, but on the whole it was VERY tasty.  I should have made mashed potatoes though to go with it.

CHICKEN FRICASSEE – SERVES 6
6 chicken breasts
salt and pepper to taste (I use fresh ground Himalayan Pink salt and black pepper)
2 tablespoons butter +1/2 cup butter
1 or 2 large leeks (white and light green sections), halved and sliced thin
3 cloves garlic, minced
2 tablespoons Wondra flour
1 tablespoon sugar
3 cups white moscato wine
1/2 cup chicken broth
Juice of 1 lemon
3 egg yolks
1/2 cup heavy whipping cream
baby Asparagus spears

  • Melt 2 tablespoons of butter in skillet.
  • Add chicken breasts, salt and peppering to taste. Saute’ until golden on each side. Keep warm.
  • Melt 1/2 cup butter in large saute’ pan over medium high heat.
  • Add leeks and garlic, sauteing until soft and tender.
  • Add asparagus spears, sprinkle with sugar and cover for 3-4 minutes.
  • With a slotted spoon remove asparagus and leeks to chicken plate.
  • Add flour whisking until golden.
  • Add wine, lemon juice, chicken pan drippings and chicken broth to remaining butter and bring to a boil, reducing to about 2 cups.
  • Reduce heat to low.
  • In a separate bowl whisk together the egg yolks and whipping cream.
  • Gradually add a small amount of the wine mixture to the egg mixture to temper it.
  • Gradually add egg mixture to pan and whisk until sauce is thick enough to coat the back of a spoon.
  • Salt and pepper to taste.
  • Plate chicken and vegetables.
  • Ladle sauce over and enjoy.

CHOCOLATE HEART OF DARKNESS CAKE – BAKING PARTNERS

This month baking partners had the choice between flourless chocolate cookies or chocolate truffle cake.  

LOL, There was NO choice for my family. In fact hubby INSISTED on the chocolate truffle cake and if he hadn’t I would have.  But, I have to admit these are way too rich for my blood. I made them on Easter and had a little glaze left from the hot cross buns so added a bit of cocoa and glazed the cakes.

CHOCOLATE HEART OF DARKNESS CAKE by Marcel Desaulniers 

CHOCOLATE TRUFFLE
8 ounce semisweet baking chocolate
3/4 cup heavy cream

  • Place semi sweet chocolate in a mixing bowl.
  • Heat 3/4 cup heavy cream in a small saucepan over medium heat. Bring to a boil.
  • Pour boiling cream over the chopped chocolate. Let it sit for five minutes and whisk until smooth.
  • Pour the mixture onto a nonstick baking sheet and slightly spread it with a spatula.
  • Place this in the freezer for 15 minutes.
  • Divide into two and roll into balls.
  • Place the truffles into paper lined plates and place in the freezer.

CHOCOLATE COCOA CAKE
5 ounces butter, cut into pieces + 2 tsp melted
2/3 cup all purpose flour
1/2 cup unsweetened cocoa
8 ounces (1 box) semi sweet baking chocolate
3 large eggs + 2 yolks
1/2 cup granulated sugar
1 teaspoon PURE vanilla extract

  • Preheat the oven to 325 degrees.
  • Lightly coat the inside of muffin tin (3 inch diameter cups) with melted butter. Set this aside.
  • In a sifter combine flour and cocoa powder. Sift and set aside.
  • Melt chocolate and butter in double boiler or in a microwave and stir until smooth.
  • Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer.
  • When it is frothy add the butter chocolate mixture and beat for 15 seconds.
  • Fold in the dry ingredients along with vanilla extract.
  • Fill each muffin cup 3/4’s with the batter and bake for about 5-6 minutes.
  • Remove the truffle from the freezer.
  • Quickly take the muffin tray from the oven and press one truffle each to the center of the muffin.
  • Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the center truffle portion but the edge of the cake) comes out clean. It will take 15-17 minutes.
  • Cool in room temperature for 20 minutes.
  • Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup.
  • Serve while still warm with whipped cream or ice cream.

PERFECT CHEESECAKE ~ BAKING PARTNER’S CHALLENGE #9

We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture that I chose.  I added my homemade caramel sauce and served it for Easter.

adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP

Crust
2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
2 tablespoons sugar
Pinch sea salt
5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted

Filling
32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
1 1/3 cup sugar
Pinch of Sea salt
2 teaspoons PURE vanilla
4 large eggs
2/3 cup regular sour cream
2/3 cup heavy whipping cream

Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
2 cups regular sour cream
1/3 cup powdered sugar
1 teaspoon vanilla

CRUST PREPARATION

  • Preheat oven to 350 degrees.
  • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
  • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
  • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
  • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
  • Bake for 10 minutes.
  • Remove from the oven and let cool.
  • Reduce the oven temperature to 325 degrees.

FILLING PREPARATION

  • Cream the cream cheese until smooth.
  • Add the sugar and beat for a few minutes more.
  • Add the salt and vanilla, beating until well blended after each addition.
  • Add the eggs, one at a time, beating until well blended after each addition.
  • Add the sour cream, beating until well blended.
  • Add the heavy cream, beating until well blended.
  • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

BAKING

  • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
  • Pour about 2 quarts of boiling water around the pan.
  • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
  • Smooth the filling level.
  • Bake on the lower rack of your oven.
  • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
  • Bake at 325 degrees for 1 1/2 hours.
  • Turn off the oven.
  • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
  • Remove the cake from the oven and discard the foil.
  • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
  • Chill in the refrigerator for a minimum of 6 hours or overnight.

TOPPING PREPARATION

  • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
  • Chill topping mixture until you are ready to serve the cake.

PREPARE THE CAKE FOR SERVING

  • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
  • Remove outer pan ring.
  • Spread the sour cream topping evenly on cheesecake.
  • Drizzle with caramel sauce and serve.
  • Enjoy.

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.

NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving

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WHITE BEAN & ARTICHOKE CASSOULET

WHITE BEAN & ARTICHOKE CASSOULET
2-3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon
1 pound mild Italian sausage, cut into bite sized pieces
3 tablespoons butter
2 shallots, diced
4 garlic cloves, minced
1/4 cup fresh minced Italian flat leaf parsley
14-ounce can petit diced tomatoes, basil, garlic & oregano, drained well
14-ounce can white beans, drained and rinsed
14-ounce can small artichoke hearts, drained and halved
2 tablespoons chopped fresh thyme
1 cup Moscato white wine
1 +/- cups chicken stock
2 cups seasoned bread crumbs (fresh are best)
1 cup shredded Parmesan cheese
salt and ground black pepper

  • Preheat oven to 325 degrees.
  • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausages and brown on all sides. Add salt and pepper to taste. Remove from fat and set aside. 
  • Add the onions and garlic and cook 3-4 minutes until softened. 
  • Add white wine and chicken stock, bringing to a boil. Turn off heat.
  • Add tomatoes, beans and artichoke hearts. 

  • Add meat back in.
  • Mix together crumbs, Parmesan cheese, parsley, thyme and 1 tablespoon melted butter together until well blended.
  • Spread crumb mixture over the top and cook covered for 45 minutes until browned.

GARLIC CIDER CHICKEN

Hubby keeps telling me that he wants more greens in his dinner.Unfortunately he didn’t see the humor in this recipe.  All kidding aside, the flavor was awesome.

GARLIC CIDER CHICKEN
4 skinless, boneless chicken breasts
3 tablespoons avocado oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
2 cloves garlic
1/2 cup (packed) fresh Italian parsley (no stems)
coconut oil
Wondra
fresh ground salt and pepper

  • Place chicken breast between pieces of saran or in a ziploc bag.  Using a rolling pin flatten chicken pieces to even sizes.
  • Generously salt and pepper each chicken breast.
  • Lightly dredge chicken pieces in Wondra.
  • In a large skillet melt coconut oil over medium high heat.
  • Add chicken pieces and saute’ each side until brown.
  • In a small food processor combine garlic, green onions, avocado oil, lemon juice, parsley and apple cider vinegar and process until smooth.
  • Transfer sauce to microwaveable measuring cup.
  • Microwave 30-45 seconds until warm.
  • Plate chicken.
  • Cover with sauce.
  • Enjoy.

DURANGO CHICKEN & I LOVE MY BAKING BANDS

DURANGO CHICKEN
4-6 boneless, skinless chicken breasts
1 can diced green chiles, drained REALLY well
1 green onion per chicken breast, minced
1 1/2 slices thin swiss or jack cheese
8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
salt and pepper to taste
1 tablespoon butter per chicken breast, melted and cooled slightly
1/4 cup shredded Parmesan cheese
1/2 cup fresh fine bread crumbs
1/2 tablespoon chili powder
1/2 teaspoon garlic salt

  • Preheat oven to 400 degrees.
  • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
  • Add Parmesan cheese and blend well.  Set aside.
  • Pour sauce into bottom of baking dish.
  • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
  • Season with salt and pepper.
  • Add a single layer of cheese on chicken breasts.
  • Top with green onions and green chiles.
  • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
  • Roll each breast in butter and then the crumb mixture.
  • Place on top of sauce.
  • Bake uncovered 20-25 minutes until chicken is cooked through.
  • Plate chicken.
  • Ladle sauce over chicken.
  • Enjoy.

GARLIC BROWN SUGAR CHICKEN

Today I was using up some wingettes, but I prefer to make this recipe with the boneless and skinless thighs.

GARLIC BROWN SUGAR CHICKEN adapted from Damn Delicious
8 skin-on boneless chicken thighs
Sea salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1 teaspoon Italian seasoning
2 tablespoons chopped fresh flat leaf parsley, garnish

  • Preheat oven to 400 degrees.
  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet over medium high heat. 
  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Place chicken pieces in baking dish.
  • Melt remaining tablespoon butter in the skillet. 
  • Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 
  • Remove from heat.
  • Stir in brown sugar, honey, oregano, thyme and basil until well combined. 
  • Pour over the chicken in the baking dish..
  • Bake about 25-30 minutes or until cooked through.
  • Garnish and serve chicken immediately.

Prep Time:   10 minutes
Cook Time:   40 minutes
Total Time:  50 minutes
Yield:            8 servings