Chasing MY Life WHEREVER it Leads ME – Page 366 – Chasing MY Life WHEREVER it Leads ME

SALTED CARAMEL CHEESECAKE CUPS

Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good! It was also rich so I’m very glad I made it in these small ramekins for individual servings!

SALTED CARAMEL CHEESECAKE CUPS

CHEESECAKE

1/2 pound softened cream cheese

1/2 cup sugar

2 JUMBO eggs at room temperature

1/2 cup sour cream

CARAMEL

6 tablespoons light corn syrup

1/2 cup + 2 tablespoons sugar

3 tablespoons unsalted butter, cubed

1/2 cup heavy cream

1/2 teaspoon sea salt

Preheat oven to 325°.
In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
Add eggs, beating until incorporated after each egg.
Beat in sour cream.
Pour into ramekins.
Set ramekins in a baking dish and add water to midway up the ramekins.
Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
Turn off oven and leave cheesecakes undisturbed for 1 hour.
After 1 hour transfer ramekins to cooling rack and cool completely before covering.
Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.

Meanwhile make the caramel.

In a heavy saucepan heat the corn syrup.
Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
Turn off heat and carefully stir in butter with a long spoon. Careful, it will spit.
Add the heavy cream in a thin stream, stirring constantly until smooth.
Add salt and blend well.
Transfer the caramel to a heatproof container and allow to cool.

To serve:

Heat caramel in small increments until desired temperature.
Pour a spoonful over each cheesecake and serve.

TERIYAKI CHICKEN – SLOW COOKED

I have a stack of recently tried recipes on my desk that has collected a layer of dust. I guess it’s time to get them posted versus dusting them. I split the recipe into thirds since there are just the 2 of us and it fit perfectly into a small crock pot.

TERIYAKI CHICKEN

12 boneless, skinless chicken thighs

3/4 cup sugar

3/4 cup soy sauce

6 tablespoons apple cider vinegar

3/4 teaspoon ground ginger

2 cloves garlic, minced

1/4 teaspoon white pepper

5 teaspoons cornstarch

5 teaspoons cold water

Place chicken in crock pot.
Whisk together the sugar, soy sauce, garlic, ginger and pepper.
Pour over chicken.
Cover and cook on low for 4 hours or until chicken is tender.
Remove chicken to a serving platter, keeping it warm.
Pour soy sauce into a sauce pan and bring to a boil.
Whisk together the cornstarch and cold water until smooth,
Gradually add cornstarch mixture to the soy sauce mixture, cooking until thickened.

TIME TO UNPLUG – PINK & PURPLE HARMONY QUILT

I’ll never completely unplug, but I need some creative downtime away from the computer so decided to start a new quilt. Those of you that know me well will laugh because you know I’m not a pink person and this quilt will have A LOT of pink in it. I thought the pattern choice was apropos also, it’s name is HARMONY.

TIME TO UNPLUG – PINK & PURPLE HARMONY

A LITTLE BIT CLOSER TO CATCHING UP

Spent the weekend trying to pull off a surprise party for my brother-in-law that in the end he knew about, but we all had fun anyway.

Came home to tons to do starting with laundry and paperwork so I’m staying super busy. I did get a bit closer to accomplishing a project that I’ve been working on for years – an ARMY quilt for hubby – all it needs now is the binding.

RITZY CHEDDAR CHICKEN

Evidently I hit the jackpot on new recipes this week. Hubs was getting tired of all the chicken I was serving so I was looking for a way to “spice” up chicken without actually using too many spices. Diet here still consists of virtually spice and acid free ingredients due to all my health needs, but 2 recipes so far this week have done it! On the other hand I will NEVER be posting the recipe for potato crusted Tilapia – that recipe sucked big time! Now as good as this was I want to try it again using this recipe for the chicken and the Lemon Cream Chicken sauce from last night.

RITZY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 boneless, skinless breasts**

1 sleeve RITZ crackers

salt and pepper to taste1/2 cup whole milk

2 cups grated cheddar cheese

SAUCE

1 can cream of chicken soup##

2 tablespoons sour cream

2 tablespoons butter

Pre-heat oven to 400 degrees.
In a food processor grind crackers until fine.
Generously salt and pepper chicken pieces.
Soak chicken pieces in the milk.
Dredge chicken pieces through the cheese first and then the crumbs. Press each layer into the chicken pieces.
Spray a baking dish with PURE or PAM.
Lay chicken pieces into the baking dish.
Cover with foil and bake 30 minutes.
Remove the foil and bake another 5-10 minutes or until chicken is golden brown.

While chicken is baking begin the sauce.
In a medium sized sauce pan combine the soup, sour cream and butter with a whisk.
Stir over a medium high heat until sauce is hot.
Serve over chicken.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times. This helps for portion control and works wonders! Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals. This it happens allows me to try even more recipes as long as I adjust them to feed 2.

## I make my own cream soups if you prefer:

3 tablespoons butter

3 tablespoons WONDRA flour

1/4 teaspoon salt

1/4 teaspoon poultry seasoning

1/2 cup milk

1/2 cup chicken broth

Melt the butter in heavy saucepan.
Blend in flour and salt. Cook until bubbly.
Remove from heat and gradually stir or whisk in liquid.
Return to heat and cook, constantly stirring until smooth and thickened.

LEMON CREAM CHICKEN

When I first started blogging it was about home renovations that were forced on us when we bought some investment property. Soon after though I realized that my favorite blogs to read and the women I met were those of the foodie genre. Since then I have made more recipes from the scraps of paper I collected over the years. Some were real duds, but some shone brightly.

Tonight the Lemon Cream Chicken shined the brightest of all recent recipes I’ve tried. So, I’m going to share it with you and hope you enjoy it as much as we did!

LEMON CREAM CHICKEN

1/3 cup WONDRA flour

salt and pepper to taste

4 skinless, boneless chicken breast halves**

3 tablespoons butter

1 KNORR chicken homestyle stock tub

3/4 cup hot water

1 cup whipping cream

Juice of 1 large lemon

1/4 pound fresh mushrooms, sliced

Wash and dry chicken pieces.
Generously salt and pepper each side.
Dredge in the flour, pressing to coat well.
In a large skillet, melt butter.
Add chicken pieces and brown on each side. Remove chicken and keep warm.
Add KNORR stock and hot water, whisking into drippings until well blended.
Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
Whisk in the lemon juice and whipping cream until well blended.
Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.
Simmer to desired consistency.
Pour over chicken and mashed potatoes.

MY DAYBOOK for HAPPY HOMEMAKER MONDAY

It’s been awhile since I felt like I was in my regular routine. It’s time to try and get back into the groove of things.

THE SIMPLE WOMAN’S DAYBOOK is hosted by Peggy &

HAPPY HOMEMAKER MONDAY is hosted by Sandra at Diary of a Stay at Home MOM

Outside my window/WEATHER… VERY little sun is peeking through smokey hazy skies as firefighters continue to battle and are finally winning the “Mountain Fire”. As soon as they have it completely contained I am going to have to wash down the house starting at the roof peak and the pool will have to be REALLY cleaned as the ash is settling into the water and filter.

I am thinking… it’s a going to be a busy day as I continue to wade through the paperwork that has accumulated on my desktop.

I am thankful… for my family and their love.

In the kitchen… we have a few more new recipes still brewing for the July menu and I’m starting on some new ones for August too. I’ll post the successful ones on my food blog ALWAYS EAT ON THE GOOD CHINA.

Ritzy Cheddar Chicken
Lemon Cream Chicken
Potato Crusted Tilapia
Garlic & Brown Sugar Chicken

I’M WEARING… a swimsuit and coverup.

I’M CREATING… some quilt pieces that have been needing finished for a while (I just have problems sitting for any length of time due to the scar tissue from my cancer surgery), Christmas gifts for next year – quit laughing, these things take time and I’m also creating some new recipes. Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

MENU THIS WEEK:

MONDAY – Ritzy Cheddar Chicken

TUESDAY – Lemon Cream Chicken

WEDNESDAY – Potato Crusted Tilapia

THURSDAY – Garlic & Brown Sugar Chicken

FRIDAY –OUT

SATURDAY – BIL’s surprise birthday party

SUNDAY – C.O.R.N.

I am going… to BIL’s surprise birthday party and am looking forward to seeing family we’ve been missing.I am wondering… just who to contact next regarding the VA mess – seems like we’re always starting over.

MY READING LIST… love my kindle paperwhite and have been enjoying a new author (at least to me) Marie Force. Since Christmas I have devoured every book she ever wrote.

MY TV LINEUP THIS WEEK… ALL ON DVR SO I CAN SKIP THE COMMERCIALS LATER

FALLING SKIES
DROP DEAD DIVA
RIZZOLI AND ISLES
FRANKLIN & BASH
ROYAL PAINS
LONGMIRE
THE GLADES
SWITCHED AT BIRTH and many more…

I am hoping… things turn around soon

I am looking forward to… getting away for a few days next month for our anniversary.

I am learning… how to be patient, but also how to squeak the wheel for oil!

Around the house… were finishing a few projects.

I am praying… to live in the day and not worry about the future as much.

A favorite quote for today…Dreams are only thoughts you didn’t have time to think about during the day. ~Author Unknown

my morning coffee
cooler weather
my kindle
the laundry being done
the grocery shopping being done

MY TO DO LIST

Creating a few new recipes
getting into a new exercise routine to keep getting my energy back
laundry
grocery store
research
blog catch up

Favorite picture from my camera this week… I had my golden shaved for the oppressive heat this summer and she just looks so darned cute with her paws crossed so politely.

EGGS

Eggs are considered a good source of protein and because of this, the egg falls in the meats category under the Food Guide Pyramid.

Save

RETIRING & SUNSET

It’s been such poor air quality here due to the Mountain Fire that I’ve been painting up a storm here. I can now also say that I am finally retiring my paint clothes.

As horrible as the fire is, it does make for some colorful sunsets. Unfortunately it is still only 10% contained. I could certainly live without the smoke and ash though.

BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

It’s our birthday! Our group is turning 1 year old.

Happy Birthday BAKING PARTNERS!!!!

Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well. Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake.

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927. Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.

Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter. If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans. Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

Prep time: 30 minutes

Baking time: 50 to 55 minutes

Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.

Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1 ~ 2 tablespoons lemon zest

Wet Ingredients

½ cup canola oil or sunflower oil

3 large egg yolks

2/3 cup water @ room temperature

2 tablespoons lemon juice

1 teaspoon Vanilla essence

For Meringue

1 ¼ teaspoon cream of tartar

2 tablespoons sugar

7 large egg whites

Preheat your oven to 325 degrees.
Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest.
With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.
Add the cake flour, baking soda and salt to the bowl.
If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.
Mix for about one minute on medium speed until the batter is smooth and there are no lumps.

In a second large mixing bowl, beat the egg whites until they are foamy.
Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised.
Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
Using a slotted spoon or balloon whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated.
Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.

Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets.
Bake for 50 to 55 minutes or until the cake bounces back when lightly pressed in the center.
Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it until it is completely cool, which can take up to 90 minutes.
Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin.
Pull out the cake and use the palette knife around the bottom of the cake to release it from the base.
Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.

Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or 2 months frozen.

HAPPY BIRTHDAY BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

It’s our birthday! Our group is turning 1 year old.

Happy Birthday BAKING PARTNERS!!!!

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927. Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.

Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter. If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans.Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

Prep time: 30 minutes

Baking time: 50 to 55 minutes

Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.

Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1 ~ 2 tablespoons lemon zest

Wet Ingredients

½ cup canola oil or sunflower oil

3 large egg yolks

2/3 cup water @ room temperature

2 tablespoons lemon juice

1 teaspoon Vanilla essence

For Meringue

1 1/4 teaspoon cream of tartar

2 tablespoons sugar

7 large egg whites

Preheat your oven to 325 degrees.
Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest.
With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.
Add the cake flour, baking soda and salt to the bowl.
If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.
Mix for about one minute on medium speed until the batter is smooth and there are no lumps.

In a second large mixing bowl, beat the egg whites until they are foamy.
Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised.
Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
Using a slotted spoon or balloon whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated.
Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.

Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets.
Bake for 50 to 55 minutes or until the cake bounces back when lightly pressed in the center.
Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it until it is completely cool, which can take up to 90 minutes.
Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin.
Pull out the cake and use the palette knife around the bottom of the cake to release it from the base.
Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.

Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or 2 months frozen.