The Ever Versatile Chicken

Chicken, so many ways, so little time. I love cooking with chicken, it's so versatile and almost everybody will eat it. Our favorite way to eat chicken is by roasting it with vegetables. How much more satisfying can it get? What about fried chicken with mashed potatoes? Delicious chicken salads, pot pies, cacciatore, with chicken the possibilities are endless. I hope you enjoy some of the recipes below.


Did you know? The chicken is a domesticated fowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003 there are more chickens in the world than any other bird.

It's been said the chicken was domesticated in India, but apparently recent evidence suggests that domestication of the chicken was already under in Vietnam a few thousand years ago. Domestic fowl were imported to Greece by the fifth century BC. Fowl had been known in Egypt since the 18th Dynasty. I wonder how they prepared their chicken back then. I'm sure it was roasted, but what other exciting, exotic ways of preparation did they use?

A roasted chicken right out of the oven is homey, comforting and makes a very satisfying meal.

Classic Roast Chicken with Vegetables

1 (3-4 lb.) chicken

salt and freshly ground black pepper

1 lemon, halved
juice of 1 lemon

1 fresh rosemary sprigs
5 Red potatoes, halved
5 Carrots, whole or cut in half
1 large onion, quartered
1 small box button mushrooms

olive oil

Preheat oven to 400. Wash, and pat dry, chicken. Use your fingers to separate the skin from the flesh of the chicken. Rub salt, & pepper over and under the skin. Place halved lemon and rosemary inside the cavity. Tuck the wings under the back. Place chicken and vegetables in roasting pan and drizzle with olive oil and lemon juice. Roast about 1 hour or until cooked through. Remove chicken to cutting board and let rest for about 10 minutes before carving. See below for carving instructions. Remove vegetables to platter, add sliced chicken. If you want to make a pan gravy, skim fat off and proceed. Or skim fat off, turn burner on underneath pan, add some white wine and reduce to make a pan sauce. When reduced, swirl a pat of butter in and taste adjust seasonings and pour over chicken and vegetables or serve alongside.

Carving a Roasted Chicken - Set chicken on its side with the breast away from you. Place a fork against the thigh to steady chicken and using a carving knife, cut between the body and the leg to begin to separate the two. Pierce the breast with the fork to steady and complete the separation of leg from body by working the knife through the connecting joint. Set the leg aside on carving platter. Hold the breast down with fork. Using the knife, make an incision alongside the wishbone. Make a deep cut along the breastbone to remove breast meat. Slice breast meat into nice diagonal slices and place on platter. Separate the drumstick from the thigh by cutting through connecting joint while holding the leg steady with the fork. Turn the chicken over and repeat preceding steps on other side.

If you have any roasted chicken left, you can make a wonderful, simple sandwich using apples and cheddar.

Julia's Chicken, Apple, Cheddar Sandwiches

Thinly sliced roasted chicken

Four slices of wholegrain bread

butter, softened

salt and freshly ground black pepper

Cheddar cheese, sliced

1 sweet crisp apple, peeled and cored and slice thinly

chutney (your favorite)

mayonnaise

Mix some mayonnaise and chutney together. In a non-stick pan heat some butter and add apple slices and cook for about 1 minute. Remove and set aside. Butter your bread slices on one side; add a little mayonnaise mixture to other side of bread, layer with cheddar, apple slices, chicken and season with salt and pepper. Press together and heat the pan to medium and place sandwiches in pan and cook until golden brown and cheese is melted on each side.

Exotic Indian Chicken - I don't recall who gave me this recipe, but it's very good.

1 Tbl. ground turmeric

4 tsp. gram masala (mixture of ground spices common in India) easy to find

8 cloves garlic, crushed

1 (2 1/2) piece ginger, peeled and chopped

1 jalapeno, stemmed and chopped

1 (28 oz) can whole peeled tomatoes (do not drain)
3 lbs. boneless skinless chicken breasts, but into 2-inch chunks

1/4 cup Greek yogurt

6 Tbl. butter

1 tsp. coriander seeds

1/2 tsp. cumin seeds

1 Tbl. paprika

1 large onion, chopped
1 cup heavy cream

cilantro

Cooked rice

In a blender, puree turmeric, 2 tsp. gram masala, garlic, ginger, jalapenos and 1/2 cup water. Put paste into a bowl. In same blender, puree tomatoes and strain through a sieve. In a bowl, mix 2 Tbl. paste, chicken, yogurt and salt; marinate for 30 minutes. Place oven rack 4" from broiler. Transfer chicken to foil-lined sheet tray; broil until cooked about 6 minutes each side.

Heat butter in large saucepan over medium high heat. Add coriander and cumin; toast about 5 minutes. Add paprika and onions; cook until soft about 8 minutes. Stir in cream and 1 cup water; boil. Reduce heat and simmer until thickened about 10 minutes. Stir in remaining masala and chicken. Add rice to platter, spoon over chicken mixture and garnish with chopped cilantro.

Muffalata or Muffuletta - Most sources state that the muffuletta sandwich had its American debut in 1906 in the New Orleans French Quarter at Central Grocery, although others have claimed to have invented it. At the time Central Grocery was operated by Salvatore Lupo, a Sicilian immigrant. The sandwich is popular with city natives and visitors, and has been described as "one of the great sandwiches of the world." Central Grocery still serves the sandwich that may use the original recipe, although some believe that Central Grocery altered its olive salad recipe some years ago. Other variations are served throughout the city. A traditional muffuletta consists of one muffuletta loaf, split horizontally. The loaf is then covered with a marinated olive salad, then layers of capicola, salami, mortadella, emmentaler, and provolone. The sandwich is sometimes heated through to soften the provolone.

I have had many a muffuletta at the Central Grocery and they are out of this world good! Their olive garlic spread is fantastic and makes the sandwich. This is one of our favorite sandwiches. I am loosely (very loosely) switching it up a little from the original version, but I'm sure you will enjoy this version too.

Julia's Chicken Muffalata

2 large red bell peppers (roasted & peeled)

1 round loaf of country bread
1 small jar pitted Kalamata olives

2 garlic cloves

3 Tbl. olive oil

4 slices provolone cheese

roasted chicken, sliced thinly

1 ruby red tomato, sliced thin

1/2 red onion, sliced very thin

red leaf lettuce
ham, thinly sliced

 

With a sharp knife remove top portion of bread, about 1/2-inch off top. Pull out the bread inside, leaving about a 1/2-inch shell. In a blender process olives, garlic and olive oil, season with ground black pepper. Spread this mixture around in the hollowed out bread. In my version, I also spread with a thin layer of mayonnaise. Start by layering with cheese, tomato, ham, red pepper, lettuce, chicken, onions & drizzle with a little olive oil and start layering again in same manor. Continue layering pressing down lightly until you get to the top of bread. Rub some olive oil on top part of bread you cut off, then add top to sandwich. Wrap the sandwich in plastic wrap and refrigerate overnight. Slice into wedges before serving.

Original Cobb Salad - in 1937, Brown Derby owner Robert Cobb went into the restaurants kitchen to fix a late-night snack for Sid Grauman, operator of Grauman's Chinese Theater. He found what he wanted and created the Cobb Salad. From then on, Grauman often requested that a Cobb salad be prepared for him. Soon, it became such a hit that film stars started requesting Cobb's salad and it was eventually added to the menu. Another story was told by Cobb's widow. Cobb came to work after a difficult visit to the dentist and asked his head chef to prepare something he could eat. The chef made up a salad of ingredients he knew Cobb would like and chopped it up finely. Cobb liked it and added it to the menu.

However it was created, it's fantastic and is one of my favorite salads, if prepared correctly. Cobb salad is one of the salads I taught my students how to make. Too many people (chefs) try to change up an original and sometimes it's nice to just have it the way it was intended.

Dressing:

3/4 cup vegetable oil

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 Tbl. fresh lemon juice

1 tsp. dry mustard

1 tsp. Worcestershire sauce
1/2 tsp. sugar

1 clove garlic, minced

salt and freshly ground black pepper

Salad: The original used watercress, but sometimes it's hard to find

1/2 head iceberg lettuce, cored and shredded

1/2 head romaine lettuce, chopped

blue cheese, (Roquefort) crumbled

8 slices cooked bacon, chopped

4 hard-boiled eggs, peeled and cut into 1/2" cubes

2 ruby red tomatoes, peeled, seeded and cut into 1/2" cubes

2 boneless skinless chicken breast cooked and cut into 1/2" cubes

2 avocados, peeled, seeded and cut into 1/2-inch cubes

2 Tbl. minced chives, I've also seen scallions used

salt and freshly ground black pepper

Dressing: Combine all into a blender and puree, season with salt and pepper.

Salad: This will serve 6. On a large platter, combine the lettuces. Arrange all of the other ingredients in their own nice rows upon the lettuce. Drizzle dressing over salad and season with salt and pepper, top with sprinkling of chives.

Cornish Hens with Mexican Twist (Cornish Hens were very popular a number of years ago, but people don't cook with them too much anymore. They are great for entertaining and everyone likes to have their own little hen)

5 cloves garlic, minced

3 Tbl. cilantro, chopped

1 Tbl. lime zest

juice of 1 lime

1 tsp. cumin

1/4 tsp. cayenne
salt and freshly ground black pepper

2 Cornish hens, washed and patted dry

2 Tbl. butter, melted

1 cup good quality chicken stock

Preheat oven to 450. Combine garlic, cilantro, lime zest, cumin, cayenne and salt in bowl. Slide your fingertips under skin to loosen and spread mixture under skin of each hen. Brush with melted butter which lime juice has been added and season with salt and pepper. Place in roasting pan and roast until cooked through. Add the stock after 10 minutes and baste a couple times during cooking. Transfer hens to platter and let rest for 10 minutes before slicing.

Julia's Asian Style Chicken Slaw

3 chicken breasts, grilled and shredded (brush with oil, season with salt and pepper and grill)

2 jalapeno, cored, seeded and finely chopped

1 bunch scallions, chopped

4 Tbl. honey

1/2 cup rice wine vinegar

2 limes, juiced

6 Tbl. fish sauce

6 Tbl. soy sauce

2 Tbl. hoisin sauce

1 bag coleslaw mix

papaya or mango, skin removed and chopped

1/2 cup cilantro, chopped

1 cup cashews

black pepper (you will not need to season with salt as the soy and hoisin are pretty salty)

black sesame seeds

Combine the honey, rice vinegar, fish sauce, hoisin sauce, lime juice and soy in a bowl and whisk well. Stir in scallions and jalapeno. In a large bowl, pour mixture over cooked shredded chicken. In another bowl, add coleslaw mix, cilantro, and papaya. Toss with chicken mixture and place all on a platter. Sprinkle with cilantro, cashews and black sesame seeds. You can also use this mixture in a wrap for a sandwich.

Chicken Kiev - Though it's named for Ukraine's capital city, chicken Kiev is probably not a Ukrainian dish. Some say it was conceived by the French inventor Nicolas Appert in the 18th century; others claim it was created in a private club in Moscow in 1912. Either way, it's a wonderful dish. There is a Russian restaurant that Jerry and I have eaten at in Richland, WA and we think it's called Samovar (been too long and can't remember). The chicken Kiev was so good I kept asking Jerry to drive us back over to Eastern WA to eat there.

8 Tbl. unsalted butter, softened

1 1/2 tsp. fresh dill, finely chopped

1 tsp. fresh parsley, chopped

2 tsp. fresh lemon juice

1/2 tsp. cayenne

1 tsp. garlic, minced finely

salt and freshly ground black pepper

4 skinless, boneless chicken breasts

3 cups fresh bread crumbs

1 tsp. dried thyme

1 cup all-purpose flour

3 eggs, beaten

oil for frying

Compound Butter: Stir together the butter, dill, parsley, garlic, lemon juice and cayenne in a bowl. Season with salt and pepper, mixing well. Spread on a piece of plastic wrap into a rectangular shape and form into a long piece. Wrap butter in plastic and refrigerate a couple of hours until firm.

Place the chicken breasts between plastic wrap and using a mallet pound them evenly to 1/4-inch thickness. Season each breast with salt and pepper. Cut the chilled butter lengthwise into 4 equal bars and place 1 in the center of each breast. Fold end over butter and roll up each piece tightly to enclose butter. In a large saute pan pour oil in to 1/2-inch. Heat until oil registers 325 and add chicken and reduce heat to medium low, cook turning once until golden and cooked through, about 25 minutes. Using tongs transfer to paper towels. Plate up on platter and sprinkle with extra parsley.

Buffalo Wings - The story goes; Buffalo wings were first prepared at the Anchor Bar, located in Buffalo, NY, October 3, 1964 by Teressa Belissimo, co-owner of the bar with her husband. Her son, Dominic arrived late one night unannounced with a group of his friends from college. Teressa needed a fast easy snack to serve them and she came up with the idea of deep frying chicken wings (which they usually saved for stock) and tossing them in cayenne hot sauce. She had some leftover celery sticks with blue cheese and that how we now have Buffalo wings. We owe it all to Teressa and her hungry son and his friends. Thanks, Teressa we love them!!

Peanut oil - cooks hotter without burning

4 lbs. meaty chicken wings, separated into 2 pieces, wing tips removed and reserved

12 Tbl. butter

2 cups hot pepper sauce

5 ribs celery, halved and cut into sticks

1 1/2 cups chunky blue cheese dressing

Preheat oven to 200. Pour oil into heavy pan to a depth of 2-inches and heat over medium until oil registers 350. Spread wings on tray and dry well, working in batches fry wings and stir so they don't stick together. Fry until golden about 12 minutes. Transfer to wire rack over a sheet pan and keep warm in oven until all wings are fried. Melt butter in large saute pan over medium heat, add hot sauce and whisk to combine, transfer wings to pan and toss to coat. Serve with celery sticks and blue cheese.

Chinese Chicken in Tortillas - This is a great dish which I have served this dish for years and it's always a hit.

6 chicken breasts, cleaned and fat removed

salt and freshly ground black pepper

1/2 tsp. cinnamon

1/2 tsp. ground ginger

1 Tbl. brown sugar

1 Tbl. rice vinegar

2 tsp. soy sauce

Hoisin sauce

1 bunch scallions, sliced thinly

chopped cilantro

small flour tortillas, warmed or thick crepes

In a large bowl, add pepper, cinnamon, ginger, sugar, vinegar and soy sauce, mixing well. Add chicken breasts and marinate at least 6 hours. You can also put into a ziplock bag to marinate, turning occasionally. Drain off marinade from chicken and grill chicken until cooked through. Allow to cool and slice thin into pieces. To serve; on a platter, add chicken & tortillas. In small bowls, add scallions, cilantro and hoisin. Spread some hoisin on tortilla, add some chicken, top with a little scallion and cilantro.

Julia's Sun-Dried Tomato Chicken Burgers

1 lb. ground chicken

salt and freshly ground black pepper

dash of Worcestershire sauce

4 Tbl. finely chopped sun-dried tomatoes (oil packed)

2 tsp. finely shredded lemon zest

1/2 cup mayonnaise

4 Tbl. fresh basil, chopped

1 jalapeno pepper, seeded and finely chopped

4 good quality buns

Lettuce, chopped

4 pieces of provolone cheese

In a bowl mix chicken with salt, pepper, sun-dried tomatoes, 1 tsp. lemon zest, Worcestershire sauce and jalapeno. Mix gently to form into burgers. Heat your grill, brush grill with oil and cook burgers to desired doneness, just before removing add cheese to melt.

In a small bowl, mix mayonnaise, 1 tsp. lemon zest, and chopped basil. Spread a little butter on buns and grill, remove and add mayonnaise mixture and top with burger.

Julia's "That 70's Burger"

In the late 70's I was experimenting with cooking and came up with these for a party. Everyone liked them and I've been making ever since. I originally used ground beef, but now we use ground chicken or turkey.

Topping:

1/4 cup mayonnaise

1/4 cup chutney

1/2 red onion, finely chopped

Patties:

1 1/2 lbs. ground chicken or turkey

1/2 red onion, finely chopped

4 Tbl. basil, finely chopped

4 Tbl. Worcestershire sauce

salt and freshly ground black pepper

1/2 cup macadamia nuts, chopped and toasted

6 slices cheddar cheese

6 nice quality seeded buns, split

Shredded romaine lettuce

1/2 cup chutney for top of burger

vegetable oil for brushing grill

butter, softened

Topping: Put all ingredients in small bowl and mix, put aside.

Patties: In a large bowl, combine chicken or turkey, onion, basil, Worcestershire, salt and pepper and mix well and form into patties. In a small pan add macadamia nuts and toast lightly, remove and coarsely chop.

Brush grill with vegetable oil, add patties and cook until desired doneness. Add 1 Tbl. chutney on each burger, add chopped nuts and top each burger with cheddar cheese on top; melt cheese. Brush buns with a little butter and place on grill to toast lightly.

Assembly: Remove buns, top each bun with a little of topping mixture on top and bottom of bun. Add shredded lettuce on bottom, place burger on and serve.

We have to end with a dessert and no, it's not made with chicken.

Spicy Pear Cake with Warm Caramel Sauce

3 firm pears, peeled, cored and diced

1 1/2 cups sugar

2 cups all-purpose flour

1 1/2 tsp. baking soda

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. ground ginger

1/4 tsp. salt

2 eggs

3/4 cup vegetable oil

2 tsp. pure vanilla extract

1 cup golden raisins

1/2 cup pecans, lightly toasted and coarsely chopped

Preheat oven to 350. In a large bowl add pears and sugar, stir and set aside. Grease a 13x9x2 inch baking dish. In another bowl, soft together the flour, baking soda, cinnamon, pumpkin pie spice, ginger and salt. In another bowl, whisk the eggs, oil, vanilla, add raisins and nuts and mix in with the flour, gently mix in the pear/sugar mixture. Bake approximately 50 to 55 minutes or until pick comes out clean.

Caramel Sauce: Serve warm
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract

Mix the water and sugar in a large heavy saucepan. Cover and cook over low heat until the sugar dissolves. Increase heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it can burn quickly. Stand back to avoid splattering, and gradually add the cream and the vanilla extract. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. If it becomes too thickened stir in another 1/4 cup of cream and gently heat.

Bon Appetit

"We will not fall asleep, but we will all be changed, in a moment, in the

twinkling of an eye, at the last trumpet. For the trumpet will sound, and the

dead will be raised incorruptible, and we will be changed"

1 Cor 15:51b-52

Foods of Texas

Today, February 23, 2010 we had quite a sight to behold here in Central Texas; snow, lots and lots of snow. It snowed all day and that just doesn't happen in the Austin area. We've lived here 5-years and this is a first for us. It snows in the Dallas area and west Texas on occasion, but never seems to make it this far. The flakes were big and luscious, soft and beautiful. Being a northwest WA gal I thought I'd died and gone to heaven! Jerry (my hubby) took lots of pictures. Kids were excited with squeals of delight and our neighborhood has snowmen everywhere. I'm here to say it was a real exciting time in Georgetown, Texas today.


Texas is known for; chicken fried steak, chili (the official state dish of Texas), barbecue, pintos, banana pudding, kolaches, sweet tea, Tex Mex and of course steak. Foods in Texas are influenced by Mexican, Polish, Czechoslovakian and German immigrants.

Kolaches are a Czech pastry; soft yeast roll filled with either apricots, prunes, cheese, sausage, poppy seeds or other delicious fillings. The town of West, located on the I-35 half-way between Austin and Dallas is famous for their Kolaches and you can't seem to pass through without making a stop for a box of these yummy little delights.


The first time Jerry and I went into a restaurant in Texas and asked if they had turkey burgers, the waitress said, and I kid you not "we don't serve vegetarian food" we knew we were in beef country. Texas and Beef -- the words are almost synonymous. There is a restaurant which I'm sure you've all seen on TV called The Big Texan, located in Amarillo and it's home of the 72 oz. steak!! Mercy me that's big. If you can eat it all, including all the fixins (shrimp cocktail, baked potato, salad, roll with butter) you get it for free, but it must be eaten within 1 hour. If you lose you pay up. I think you'd end up in the emergency room if you ate that much meat.


Texans are very serious about their chicken fried steak - I personally don't eat it, because as I've said before we don't eat beef, but we've gone with the "chicken fried chicken" version with cream gravy and it's very tasty. Let me tell you, when you tell a Texan you don't eat beef they look at you mighty funny. I can just imagine the thoughts going on in their head.


Chicken Fried Steak


4 tenderized beef cutlets commonly known as "cube steak"
1 egg
1/4 cup milk
all-purpose flour for dredging
Vegetable oil
salt and freshly ground black pepper
1 tsp. paprika
Tabasco to taste


Beat together the egg, Tabasco and milk and set aside. Mix together the salt, black pepper, paprika and sprinkle on both sides of beef cutlets. Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. You want a nice crunchy crust when it's cooked.


Pour about 1/2-inch of oil in a large cast iron skillet. Heat the oil over medium-high heat for a few minutes. You want the oil to pop when a few drops of water are added. With your tongs, carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.


Cream Gravy: Remove all oil but abut 2 tablespoons keeping the browned bits in the pan (that's where all the flavors at). Heat the oil over medium heat until hot. Sprinkle 3 tablespoons flour in the hot oil to make a roux. Whisk well and gradually stir in 1 1/4 cups milk, stirring constantly with the whisk. Lower heat, and gravy will begin to thicken. Add about 1/4 cup of heavy cream and continue cooking until gravy reaches desired thickness. Adjust seasonings with more salt and pepper to taste. I like lots of pepper in my cream gravy.


Plate up cutlets on platter and drizzle over a little gravy, and add a sprinkle of chopped Italian parsley - ya gotta have a little green. Pass extra gravy because you know you want it. Serve with piping hot biscuits and mashed potatoes.


Another food item Texans are serious about is their beans. We're talking pinto beans and nothing else. Hope you enjoy my version.


Texas Pintos


1 package dried pinto beans (washed)
1 bottle Texas beer
cold water
1 onion, chopped
2 garlic cloves, sliced
1 tsp. dried oregano
1 can Rotel tomatoes (don't drain)
2 jalapenos, seeded and chopped
ham hock
salt
2 Tbl. chili powder


Wash beans and place in large Dutch oven, cover with cold water and soak overnight. Drain and place back in Dutch oven and add beer and cold water to cover. Add rest of ingredients and bring to a boil. Reduce heat and simmer covered for about 3 hours or until beans are tender. If at any time more water is required add it. Remove ham hock. Taste and if any salt is needed add at this time. I like to serve mine with Tabasco as I'm hooked on it.


Banana Pudding: We usually see banana pudding as something we certainly don't want to put in our mouths. It always looks awful at most restaurants served with the required maraschino cherry on top (we're not talking high end here) but banana pudding can be delicious, creamy, luscious, divine and a joy to eat. Here is my adaptation of banana pudding.


3 cups whole milk
1/4 cup heavy cream
3 large eggs
3/4 cup sugar
1/3 cup flour
2 Tbl. butter
1 tsp. pure vanilla extract (you can also use Rum extract or a combo of both, delicious)
1 to 2 tsp. banana extract or banana liqueur (add one tsp. and taste it, if you want more add the other tsp.)
pinch of salt
5 ripe bananas
1 box of vanilla wafers


I have two ways to top it;


Meringue:
4 egg whites
5 Tbl. sugar
1/4 tsp. cream of tarter
1/2 tsp. pure vanilla extract
OR
2 cups heavy whipping cream
1 tsp. pure vanilla extract and banana liqueur
2 Tbl. powdered sugar


Pudding: In a saucepan; whisk together the flour with a little milk to incorporate, then add rest of milk & cream whisking so you don't have any lumps. Whisk the eggs and sugar into the saucepan and bring to a boil. Once boiling, turn down to medium low and whisk for about 20 minutes until thickened. Remove from heat and stir in butter, banana extract and vanilla extract until butter is melted. At this point we have to cool the pudding. Pour pudding into a bowl, cover with plastic wrap and place in refrigerator to cool. Cut your bananas into slices not too thick though.


Next step we have 2 ways we can go here; first is in an attractive trifle bowl, add vanilla wafers on bottom of bowl and one row up the side. Add some pudding, sliced bananas, more wafers and keep layering. Finish the top with lots of wonderful banana whipped cream and crush some extra wafers and sprinkle on top.


Second way: Line a 8x8 baking dish with a layer of wafers, then top with banana slices, pudding, and layer again ending with pudding. Make your meringue; beat egg whites on high until they form soft peaks, add cream of tarter. Beat on high gradually adding sugar, a little at a time and beat until stiff peaks form, fold in the vanilla. Spread the meringue over the pudding and lift your spoon up to get little peaks. Be sure to seal the edges with the meringue. Bake in preheated oven at 375 until meringue gets golden brown about 15 minutes, just be sure to keep an eye on it. I think you might just change your mind about the humble banana pudding.


Texans love their "sweet tea" as do most southerners. Sweet Tea in Texas is like coffee in Seattle. I personally do not like my tea sweet. The best way to make it is by first making a simple syrup. 2 cups sugar with 3 cups water, bring to a boil and stir until sugar is dissolved. Next get some good ole Lipton or Luzianne tea bags, some nice cold water and either use the sun method of making tea. Get a gallon jar, add cold water and tea bags and let the sun do the work for you by sitting it outside for a few hours. I happen to like my iced tea strong so I use a lot of tea bags. My husband says drinking my tea will give you a caffeine jolt! Use as many bags as you prefer. The other way is to get a pot of cold water, bring to boiling, remove from heat and add your tea bags to steep. Next fill your pitcher with tea, stir in some simple syrup and pour over a glass full of ice. Or you can serve a small pitcher of simple syrup on the side and serve with a glass of ice tea and mix in the amount of syrup you like.


Texas Chili - "The Official State Dish of Texas". If you go to my blog, "Christmas in Texas" you will find a recipe for Texas Chili, which means "NO BEANS". From the history I've read about chili in Texas a couple of Dallas newspapermen challenged each other to a chili cook-off. The first one being in the ghost town of Terlingua, Texas in the Big Bend area. The contest has three criteria; taste, appearance and aroma, in addition to NO BEANS. The cook-off is still held in Terlingua on a grand scale and now the competition features theme, originality, costumes, booth set-up and anything goes except beans. I'd lose because I love beans in my chili.


As for barbecue, there are just too many fantastic barbecue joints in this great state of Texas that I don't even have a desire to make my own. You can drive through small one horse towns and come across 3 or 4 barbecue joints. They are everywhere, so you never have to search too far for one.


Cowboy Cookies - my friend Sandra (a Texas gal) gave me this recipe. Us non-cowgirls and cowboys can enjoy them too. My friend Geri in Anacortes, WA is a cowgirl so this ones for you.


2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 sticks butter, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
2 cups quick-cooking oats (she said to use Quaker Oats)
1 (6 oz) package chocolate chips (I use more than this)
1 cups pecans, chopped (I lightly toast them)


Preheat oven to 350. In a large bowl, combine flour, baking soda, baking powder and salt.


In another bowl, cream butter and sugars together until fluffy, adding eggs and vanilla. Mix flour mixture together with butter mixture until well incorporated. Add oats, chocolate chips and pecans and mix well. Drop by spoonfuls on lightly greased cookie sheet and bake for 15 minutes or until golden brown, remove to cooking racks.


Bon Appetit

"You are my hope O Lord God, You are my confidence"

Psalm 71:5

Wonderful, Delicious Cakes

"Let them eat cake" - Marie Antoinette, "A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece" - Ludwig Erhard, "You know you are getting old when the candles cost more than the cake" - Bob Hope, "Birthdays are nature's way of telling us to eat more cake" - author unknown, "You can't have your cake and eat it too" - Proverb

Layer cakes, sheet cakes, bundt cakes, pound cakes, cupcakes, cheesecakes, sponge cake - We all love cake!

Carrot Cake - my sister Kristin and I love this carrot cake recipe from my mom, Dorothy.


2 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. pumpkin pie spice
4 eggs
2 cups sugar
1 1/2 cups vegetable oil (I use olive oil)
2 cups grated carrots
1 (8 oz) can crushed pineapple, don’t drain
3/4 cup chopped pecans (lightly toasted)

Preheat oven to 350. Sift baking powder, soda, salt and cinnamon, pumpkin pie spice. Beat eggs, add sugar. Mix in oil, carrots and flour mixture. Stir in pineapple and nuts. Pour into either a 13 x 9 or round cake pans. Bake for approx. 40 minutes or until cake tester comes out clean. Remove from oven and place on cooling rack. When cake is cooled completely, frost with cream cheese frosting.

Frost with cream cheese frosting (I mix in a little crushed pineapple to my frosting) If making round cake, frost inside each layer. Decorate cake with orange frosting carrots with green frosting carrot tops.

Frosting: 1 (8-ounce) package cream cheese, softened 1/2 cup butter (1 stick), at room temperature 1 pound powdered sugar, sifted 1 tsp. pure vanilla extract. In a mixing bowl, beat with a mixer the cream cheese and butter. Gradually add the powdered sugar and beat until light and fluffy. Beat in the vanilla frosted cake. If desired, add a little crushed pineapple to frosting. I do this when I’m make rounds so I can frost the centers with the pineapple frosting, and the tops and sides with plain frosting.


Fresh Apple Cake

Butter for greasing pan
2 cups sugar
3 eggs
1 ½ cups vegetable oil
¼ cup orange juice
1 tsp. baking soda
¼ tsp. salt
1 Tbl. ground cinnamon
1 Tbl. pure vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans, lightly toasted
Sauce:
½ cup butter
1 cup sugar
½ cup buttermilk
½ tsp. baking soda

Preheat oven to 325. Generously grease a tube pan. In a large bowl combine the sugar eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla and mix well. Fold in apples, coconut and pecans. Pour into the prepared pan and bake for about 1 ½ hours.

Before cake is done, make the sauce. Melt the butter in a large saucepan, stir in sugar, buttermilk and baking soda and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove from oven. Let stand 1 hour, then turn out onto a rack to cool completely.


Mississippi Mud Cake (this is a very rich sweet cake)

2 cups sugar
1/2 tsp. salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 tsp. baking soda
1/2 cup buttermilk
2 tsp. pure vanilla extract
1 bag fresh miniature marshmallows


Icing:
1 stick unsalted butter, softened
3 Tbl. good quality cocoa
6 Tbl. milk
1 (1-pound) box powdered sugar
1 cup chopped pecans or walnuts, lightly toasted
1 tsp. pure vanilla extract


Preheat the oven to 350. Grease and flour a 13 by 9-inch baking pan. Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture and mix well. Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.


While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the powdered sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.


Orange-Poppy Seed Cake

3 cups all-purpose flour
2 cups sugar
1/4 cup poppy seeds
2 tsp. baking powder
1/4 tsp. salt
1 cup cooking oil
3 eggs
3/4 cup milk
2 tsp. finely zested orange peel
1/2 cup orange juice
1 cup sifted powdered sugar
3 to 4 tsp. orange juice

Preheat oven to 350. Grease and lightly flour a 10-inch fluted tube pan; set pan aside. In a large bowl stir together flour, sugar, poppy seeds, baking powder and salt. Add oil, eggs, milk, orange zest and the ½ cup orange juice. Beat with an electric mixer on low to med speed for 1 minute or until well combined. Pour batter in prepared pan. Bake 350 for 50/55 minutes or until wooden pick comes out clean. Cool cake in pan on a wire rack for 10 minutes then remove from pan. Glaze: Combine powdered sugar and orange juice, whisk until smooth and drizzle on cake.


Classic Heavenly Angel Food Cake


1 1/4 cups powdered sugar
1 cup cake flour
1 2/3 cup egg whites (approximately 12 to 14 whites) room temperature
1 1/2 tsp. cream of tartar (make sure it's fresh)
1/2 tsp. salt
2 tsp. pure vanilla extract
1/2 tsp. almond extract
1 1/4 cups granulated sugar


Preheat oven to 375. In a bowl stir powdered sugar and cake flour; set aside. In large bowl with mixer at high, beat egg whites, cream of tartar and salt until soft peaks form, then beat in extracts. Beating on high speed sprinkle in granulated sugar, 2 Tbl. at a time, beating until sugar is completely dissolved and whites stand in stiff peaks. Fold in flour/powdered sugar mixture just until flour disappears.


Pour batter into ungreased 10-inch tube pan. Bake 30 to 35 minutes until cake springs back when touched. Invert cake in pan on funnel or bottle; cool completely in pan. With metal spatula, carefully loosen cake from pan and place on plate.


Now for the good part. My mom would cut the cake into 3 sections (horizontally) and mix either fresh sliced strawberries or raspberries with a little sugar and orange zest. Then she would add berries around each section, but not quite to the edge, placing next layer on top. Finally, she would whip up fresh heavy whipping cream with a little powdered sugar and frost the entire cake. On the top she would decorate with whole berries. Use a very sharp knife to cut slices.


Decadent German Chocolate Cake with Frosting - I was given this recipe by pastry chef, Debbie that I used to work with and it's fantastic!! This is a long recipe, but well worth it.


Cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
2 sticks unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract


Filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted


Syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum


Chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream


Butter two 9-inch cake pans, then line the bottoms with rounds of parchment. Preheat the oven to 350. Melt both chocolates together with the 6 tablespoons of water, using a double-boiler. Stir until smooth, then set aside until room temperature. In the bowl of an electric mixer, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time. Sift together the flour, baking powder, baking soda, and salt. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.


In a separate glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Cool cake layers completely. While the cakes are baking and cooling, make the filling, syrup, and icing.


Make Filling:
Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.) Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. It will thicken.


Make Syrup:
In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.


Make Icing:Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.


Assembly:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife. Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.


Bon Appetit

"And Elijah said unto her, Fear not; go and do as thou hast said: but make me thereof a little cake first, and bring it unto me, and after make for thee and for thy son".

1 Kings 17:13

Creating the Perfect Vinaigrette & Marinade

Great vinaigrettes and marinades add lots of flavor to your meals. You can toss with salad greens, drizzle over poached fish, and drizzle on grilled vegetables. Marinate meats, poultry and seafood for extra flavor. They are marvelous when added to potato salad or coleslaw - are easy to make and taste delicious. All you need is some good oil, vinegar, seasonings, fresh herbs and mustard, but most cooks seem to have difficulty with them, when in fact they are very easy to master. Try using different vinegars and oils to create something wonderful. I hope you will make some of these incredible, simple vinaigrette's/marinades to use in your next meal. As with anything you make, always taste and adjust seasonings. Just because I write it down one way, you might like more vinegar or more oil. Adjust them how they will work for your taste buds.

I hope you enjoy the recipes listed below.


Simple, Basic and Delicious


3 Tbl. red wine vinegar
salt and freshly ground black pepper
8 Tbl. extra virgin olive oil

Whisk all ingredients in a bowl until combined. Pour over salad greens and serve. Now for French vinaigrette all you add to the above combination is 2 tsp. Dijon mustard. You can also add a small amount of tomato paste or ketchup.

Asian Marinade for Grilled Chicken


1/2 cup soy sauce
1/2 tsp. ground ginger
2 garlic cloves, minced
1 Tbl. Italian parsley, chopped
freshly ground black pepper
2 Tbl. honey
zest of 1 orange
zest of 1 lemon


Combine all ingredients. Marinate chicken or pork in the refrigerator for 1-4 hours. Cook on grill. You can also use this as dressing for a delicious Asian chicken salad, but you will need to whisk in some oil.


Champagne Vinaigrette


1 clove garlic, finely minced
2 Tbl. Dijon mustard
1/4 cup champagne vinegar
2 Tbl. fresh lemon juice
2 Tbl. honey
salt and freshly ground black pepper
1/2 cup extra virgin olive oil


Place all in bowl and whisk in olive oil until emulsified.

Truffle vinaigrette - Oh how I love this!!


1 1/2 Tbl. sherry vinegar
1 1/2 tsp. fresh lemon juice
salt and freshly ground black pepper
4 1/2 Tbl. walnut oil
1 1/2 Tbl. truffle oil
Black truffle (shaved optional)


Whisk all together (except truffle) and serve or salad or vegetables, shave a little truffle over top. I also like it over steamed red potatoes with a little shaving of truffles.


Red Wine Marinade for Meats


1 1/2 cups dry red wine
2 Tbl. red wine vinegar
salt and freshly ground black pepper
2 garlic cloves, crushed
1 Tbl. Dijon
2 Tbl. Italian parsley, chopped
1 Tbl. olive oil


In a saucepan over medium heat cook wine until reduced by 1/3 cup. Pour into bowl to cool. Add remaining ingredients and whisk well until smooth and blended. Place your steaks or whatever meat you are using and pour marinade over for at least 3 hours.


Orange Vinaigrette for Chicken or Pork

3/4 cup peach preserves
1/2 cup freshly squeezed orange juice
1 Tbl. sweet hot mustard
2 Tbl. olive oil
1 1/2 tsp. soy sauce
1 garlic clove, crushed
2 tsp. grated orange zest

Heat preserves over low heat. Add 2 Tbl. boiling water and stir to combine. Transfer to blender then add orange juice, soy, oil, mustard and garlic (do not add zest). Process until blended. If not using immediately, chill then warm over low heat. Just before serving stir in orange zest. Use as a baste for grilled chicken or roasted pork. Delicious.


Ginger Sesame Vinaigrette - Wonderful over Grilled Vegetables


1/4 cup vegetable oil
1 1/2 Tbl. sesame oil
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 cup soy sauce
1/2 tsp. ground ginger
1/2 tsp. dry mustard
salt and freshly ground black pepper


Whisk 1/2 of the dressing together and marinate vegetables before grilling. Whisk other portion and pour a little over vegetables when placed on serving platter.


The next two vinaigrette's are for a recipe contest I entered with the California Walnut Board.

Julia's Tropical Coleslaw with Tropical Vinaigrette


1 head cabbage, shredded
4 carrots, shredded
2 Fuji apples, julienned
1 medium red onion, julienned
1 cup walnuts, lightly toasted and rough chopped
1/4 cup mint, chopped
Papaya, cut into med/large chunks
Vinaigrette:
1 Tbl. Dijon
1/3 cup vegetable oil
2 Tbl. honey
Dash of cayenne
zest of 1 orange
juice of 1 orange
1/2 cup sour cream
salt to taste

Add all coleslaw ingredients to large bowl. In another bowl add Dijon, honey, cayenne, zest, orange juice, salt and whisk in oil then whisk in sour cream. Pour dressing over coleslaw and mix gently. Refrigerate when ready to serve, stir again.


Julia's Blueberry Cantaloupe Fruit Salad


1 pint of fresh blueberries, washed and patted dry
1 medium ripe cantaloupe, peeled and cubed
2 ripe pears, peeled and cubed
5 kiwi, skin removed and cubed
1/2 cup walnuts, chopped
Vinaigrette:
zest of 1 lime
1/3 cup honey
1/4 cup fresh lime juice
3/4 cup canola oil
1 Tbl. fresh mint, chopped


Toss cubed pears with a little lime juice so they don't discolor. In a bowl add fruit and walnuts.  Vinaigrette:  in a bowl combine honey, lime zest, and lime juice. With an electric mixer on medium speed add oil to honey mixture, pour in a thin steady stream until slightly thickened. Pour over fruit the amount you want and mix gently. Some people like more dressing, some less. Sprinkle with fresh mint and serve in a crystal bowl.


Chili Lime Vinaigrette (great for salads or over grilled shrimp)


6 Tbl. honey
6 small red chili's, finely diced
6 Tbl. mint, chopped
zest of 4 limes, finely grated
6 limes, juiced
1/2 cup vegetable oil
salt and freshly ground black pepper


Put honey, chili's, mint, zest, lime juice in a bowl and mix well. Slowly drizzle in the oil while whisking. Finish to taste with salt and pepper.


Raspberry Vinaigrette


1/3 cup raspberry vinegar
salt and freshly ground black pepper
1/2 cup vegetable oil
2 tsp. of orange zest
1 Tbl. Dijon
1/2 cup fresh raspberries


Crush the berries and whisk in all the ingredients together, adding berries.


Aunt Eve's Vinaigrette (my aunt made this dressing to go over chopped iceberg lettuce, seasoned with salt and freshly ground black pepper, tomatoes and homemade croutons, all tossed together and I wanted it all the time)...Sometimes it's the simple things that taste the best. 


1 Tbl. sugar
4 Tbl. white wine vinegar
1/2 cup light oil
salt and freshly ground black pepper


In a jar with lid, dissolve sugar in vinegar, add oil, salt and pepper - shake until incorporated.


Balsamic Herb Vinaigrette


2 Tbl. balsamic vinegar
salt and freshly ground black pepper
2 Tbl. Italian parsley, finely chopped
2 Tbl. basil, finely chopped
2 Tbl. red onion, finely chopped
1 garlic clove, finely minced
4 Tbl. olive oil


Combine all and whisk well. This is good over fresh beautiful red tomatoes and mozzarella cheese or grilled fish.


Strawberry Vinaigrette


4 large fresh strawberries, halved
1/4 cup fresh raspberries
2 Tbl. walnut oil
1/4 cup vegetable oil
2 Tbl. raspberry vinegar
salt and freshly ground black pepper
1 Tbl. simple syrup


In a blender add both berries. Process to a puree. Add other ingredients while running to combine. Taste and adjust seasonings.




Bon Appetit

"God is faithful, who will not allow you to be tempted beyond what

you are able, but with the temptation will provide the way of escape".

1 Corinthians 10:13