Murder Mysteries and Culinary Delights

"If you really want to make a friend, go to someone's house and eat with them...the people who give you their food also give you their heart." - Cesar Chavez

I happen to be a big fan of culinary mysteries, but I also love any mysteries as long as they are not too harsh.  Personally, I like what I call more "fluffy" mysteries where they don't go into great detail about how someone got extinguished, bumped off, finished, etc.  Did you know I have been working on writing a culinary mystery for a number of years now?  At the pace I'm going I will be an old woman when it's finished!  Most of the culinary mysteries I enjoy the characters are chefs, caterers, food critics, bakers or some other sort of foodie.  We all know food brings people together, after all it's a universal language.  If you want to read some delicious, delectable, foodie novels let me give you some of my favorite authors that fill my library shelves.  My preferred authors are Diane Mott Davidson, Joanne Fluke, Nancy Coco, Riley Adams, Iris Crawford, Virginia Rich and Karen MacInersy just to name a few.

Culinary mysteries combine all the right ingredients for a sumptuous surprise.  There are quirky sleuths, elements of danger and a fabulous array of food with a cast of colorful characters.  Justice will always prevail at the end and you always get some great recipes while you are trying to figure out whodunit.

Hope you enjoy the wonderful recipes listed below and try reading a good culinary mystery.  

"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!" - James Beard

Cranberry Bread

2 cups all purpose flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup sugar
1 egg, whisked
2 Tbl. butter, melted
2 Tbl. hot water
1/2 cup fresh orange juice
1 Tbl. orange zest
2 tsp. lime zest
1 1/4 cups fresh cranberries
1/2 cup macadamia nuts, rough chopped

Preheat oven to 325 degrees. Into a large bowl, sift flour, salt, baking powder and soda.  Stir in egg, butter, hot water, orange juice and zests until moistened, do not over mix.  Fold in berries and nuts.  Pour into two greased 9x5 baking pans and bake for about 1 hour 15 minutes.  Check bread after an hour and cook extra if needed.  When cooked, remove to cooling rack, let cool slightly, run a sharp knife around edges of pan and turn out bread.  Cool completely before slicing.  To store, wrap in plastic wrap and foil and either store in refrigerator or freeze.  You can also make a glaze of powdered sugar and orange juice, whisk well and drizzle over cooled bread.

Honey Spiced Chicken Wings

2 lbs. chicken wings
1/2 cup ketchup
1/2 cup honey
2 Tbl. soy sauce
2 tsp. fresh lemon juice
1/4 tsp. red pepper flakes
Tabasco
1/2 tsp. hot chili sauce
salt and freshly ground black pepper

Rinse chicken in cold water and pat dry with paper towels.  Place chicken into a large shallow dish.  In a bowl, add ketchup, honey, soy, lemon juice, veg oil, salt, pepper, chili sauce, and Tabasco. Mix well to combine.  Pour this mixture over chicken and refrigerate covered about 1 hour.  Remove and place wings onto hot grill and cook until done.  To serve; place wings onto a lettuce lined platter with some type of dipping sauce if desired and serve with hot crisp french fries.

"If you are afraid of butter, use cream!" - Julia Child (I love this quote)

Chocolate Cherry Muffins

1 3/4 cups all purpose flour
3/4 cup sugar
6 Tbl. unsweetened cocoa
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup semi-sweet chocolate chips (good quality)
1 cup dried cherries
1 tsp. almond extract
2 eggs, beaten
3/4 cup milk
1/3 cup melted butter

Preheat oven to 400 degrees.  Line a 12 cup muffin tin with paper liners.  In a large bowl, add dry ingredients, stir in chocolate chips and cherries.  In another bowl, whisk together eggs, extract, milk and butter.  Pour wet ingredients into dry ingredients and stir to just combine and moisten.  Spoon batter to about almost full in each muffin tin.  Bake for about 20 to 25 minutes or until pick inserted into muffin comes out clean, do not overbake.  Place onto cooling rack and cool.

Chicken Rumaki - I love rumaki especially made with chicken livers, but for those of you who don't these are made with chicken breasts

1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
12 slices thick cut bacon, sliced in half
6 scallions, cut into 1-inch pieces
1/3 cup teriyaki sauce
Lightly toasted sesame seeds
Teriyaki Sauce
1/2 cup fresh orange juice
2 tsp. dark toasted sesame oil
1/2 cup soy sauce
2 Tbl. honey
2 Tbl fresh ginger, minced
1 garlic clove, finely minced
2 Tbl. cornstarch
1/4 cup cold water

For sauce; in a small bowl add water and whisk in cornstarch.  In a saucepan add remaining sauce ingredients and cook on medium high, stirring until heated through.  Stir in cornstarch mixture and cook stirring until thickened.

Preheat oven to 400 degrees.  Take a chicken piece, add a scallion piece to it and wrap bacon around it attaching with long toothpick.  Continue making all the pieces.  Place on a foil lined sheet pan and brush heavily with teriyaki sauce.  Bake for about 20 minutes, basting halfway through again with sauce. Note; make sure your toothpicks have been soaked in cold water for about 10 minutes.

Creamy Pear and Butternut Squash Soup - easy, delicious and a really good holiday soup

2 lbs. butternut squash, peeled, seeded, cut into 1-inch cubes
1 large onion, chopped
1 leek, use only white and up to light green part, rinse well and slice
3 large Bosc pears, peeled, halted, cored and chopped
salt and freshly ground black pepper
4 tsp. yellow curry paste
1 cup apple cider (not apple cider vinegar)
3 cups cold water
1 cup heavy whipping cream

In a large Dutch oven, drizzle with olive oil and a little butter.  Add onion/leek and saute, stirring until softened.  Add squash and pears and season with salt and pepper.  Cook on low and saute until squash softens, about 20 minutes.  Add curry paste and cook for about 1 minute.  Pour in apple cider, increase heat to medium and add the water.  Cook this for about 30 minutes, stirring occasionally.  Stir in the whipping cream and season with salt and pepper.  Using a hand blender puree the soup, taste and readjust seasonings.  

Mushroom Beef Stew - since we don't eat beef I use chicken or pork

2 lbs. beef, cut into 1-inch pieces
1/4 cup all purpose flour
salt and freshly ground black pepper
3 tsp. fresh thyme
1/4 cup tomato paste
1/4 cup dry red wine
1 cup beef stock (good quality)
2 garlic cloves, minced
1 lb. red skin potatoes, cut into chunks
2 cups mushrooms; such as cremini, oyster, shitake or any mushrooms you enjoy
2 cups baby carrots
Fresh parsley, garnish

On a plate add flour, 2 tsp. thyme, salt, pepper and mix well.  Add some of the beef to the flour mixture and shake off excess, continue until all pieces are coated.  In a large Dutch oven, add a good drizzle of oil and add beef pieces, do not overcrowd.  Cook until nicely browned and remove to a plate and continue cooking beef, adding more olive oil as needed.  Add wine and scrape up browned bits on bottom of pan cooking for about 1 minute, add tomato paste and stir around for about 1 minute.  Add beef stock, 1 tsp. thyme and garlic, add back beef to pan, potatoes and carrots.  Bring to a boil and then reduce heat to simmer.  Cook for about 1 hour then add mushrooms, cooking for another 30 minutes.  Taste and adjust seasonings.  When ready to serve, add fresh parsley.  Serve with tossed salad and French bread.

Vegetable Stir Fry - love stir fry, and this one is a favorite

1 (14 oz.) package extra firm tofu
4 cups green beans, trimmed and sliced in half
1 red bell pepper, seeded and sliced
1 shallot, thinly sliced
1 can water chestnuts, drained and sliced
2 tsp. fresh ginger, peeled and minced
3 garlic cloves, finely minced
2 Tbl. cornstarch
3 scallions, thinly sliced on diagonal including green part (divided)
3 Tbl. lightly toasted sesame seeds
1/4 cup cold water
Sauce
1/4 cup cold water
2 tsp. toasted  sesame oil
1/4 cup soy sauce
1 1/2 Tbl. tomato paste
2 tsp. Chinkiang vinegar
2 tsp. sugar
1/2 tsp. red pepper flakes
1 tsp. cornstarch

For sauce; in a bowl mix sauce ingredients together, making sure cornstarch is incorporated well.  Stir fry; for the tofu, cut into 1-inch cubes and lightly pat dry with paper towels.  Place the tofu into a bowl and toss with 2 Tbl. cornstarch to coat.  In a wok or large saute pan add 1 Tbl. of vegetable oil and heat to medium high.  Add the tofu and let it cook for 2 minutes without stirring so it gets nicely browned and crispy on one side, then turn over and cook about 3 more minutes, transfer to a plate.  Reduce heat slightly and add 1 Tbl. of oil to pan, add green beans, garlic, ginger, shallot, bell peppers and water chestnuts, cooking and stirring about 1 minute.  Add 1/4 cup of water, cover and cook about 4 minutes.  Remove lid and reduce water for a couple of minutes.  Stir in sauce and cook until thickened about 1 minute.  Gently stir in tofu and half of scallions and cook for about 1 minute.  Place tofu, vegetable mixture onto serving platter, sprinkle with reserved scallions and sesame seeds.  Serve with white or brown rice and Asian crispy spicy coleslaw.  

Moist Savory Chicken Burgers

1 1/2 lbs. ground chicken
3 scallions, finely chopped including green part
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 garlic clove, finely minced
1/2 cup roasted red bell pepper, drained and chopped
1 Tbl. fresh lemon juice
1/2 tsp. paprika
salt and freshly ground black pepper
High quality burger buns
fresh mozzarella cheese slices
Accompaniments; thinly sliced red onion, ruby red tomato slices, lettuce, mayonnaise

In a bowl, add chicken, scallions, Parmesan cheese, parsley, garlic, roasted red peppers, lemon juice, paprika,  salt and freshly ground black pepper.   Mix well to combine and form into patties.  Either heat up the grill and brush with oil, add burgers and cook until done flipping once or heat up saute pan and add burgers cooking until done.  Brush buns with butter and place on grill to warm.  Serve with potato salad and baked beans.  Delicious!!

Italian Portobello Burgers - love these, Jerry, Brittany and I made these all the time when we were mostly vegetarians

4 to 6 portobello mushrooms
1 Tbl. olive oil
1 1/2 tsp. dried Italian seasoning
1 Tbl. fresh chopped rosemary
2 Tbl. balsamic vinegar
1 Tbl. soy sauce
4 to 6 pieces roasted red peppers
4 to 6 slices Provolone cheese
4 to 6 Ciabatta rolls
2 Tbl. Pesto (homemade is best)
1/2 cup mayonnaise
salt and freshly ground black pepper
Accompaniments; slices ruby red tomatoes, argula, red onion, avocado slices

Into a large shallow baking dish whisk vinegar, soy, oil, rosemary and Italian seasonings.  Scrape gills from mushroom caps and add to baking dish tossing with sauce.  Let these marinate in sauce at room temp. for about 20 minutes.  Heat your grill and cook the mushrooms for about 8 minutes, turning once and basting frequently with marinade.  Lightly butter buns and place on grill.  Add sliced cheese to mushrooms to melt.  Mix the pesto and mayonnaise together.  On each bun, add some pesto mayonnaise.  Top with grilled mushrooms with cheese.  Add the accompaniments you like and enjoy!  Serve with a glass of wine or a beer, crisp coleslaw, grilled corn on the cob, gooey macaroni and cheese, once again baked beans (love baked beans) Greek potato salad.

Greek Style Meatballs - you can make these into a sandwich (serving on thick, crusty rolls) or serve with rice, pasta or use as appetizer if you make smaller meatballs.

1 lb. ground beef or ground turkey (which is what I use)
1 lb. ground lamb or ground pork (I mix half and half)
1 cup bread crumbs
2 eggs, whisked
1 Tbl. fresh lemon juice
1/4 cup Kalamata olives, finely chopped
4 scallions, chopped including green part
1/4 cup fresh parsley, chopped
4 garlic cloves, finely minced
salt and freshly ground black pepper
Feta cheese, cut into about 1/2-inch cubes
1 tsp. dried oregano
1 tsp. Greek seasonings
Tomato Sauce
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 Tbl. olive oil
1/2 cup dry red wine
1/2 cup tomato sauce
1/2 tsp. cinnamon
1 tsp. dried oregano

For sauce;  in a saucepan, add drizzle of olive oil and cook onion until softened, add garlic and cook another few minutes, do not brown.  Stir in tomato sauce, wine, herbs and cinnamon cooking to heat through.  For meatballs; preheat oven to 350 degrees.  In a large bowl, add eggs, lemon juice, bread crumbs, olives, parsley, garlic, salt and pepper. Add in meats and mix until well combined.  Shape meat into balls, and place an indentation in center, adding piece of cheese, form back into balls (make sure no cheese is showing through).  Place meatballs onto a large baking sheet and bake uncovered for about 25 minutes.  Remove meatballs from pan and place into a Dutch oven, pour sauce over the top and bake covered in oven for about 30 minutes.

Moist Pork Chops with Mango Salsa

6 boneless pork loin chops about 1-inch thick - if you like bone in chops use them
Marinade
1/3 cup olive oil
2 Tbl. steak seasoning
2 garlic cloves, finely minced
3 scallions, finely chopped including green part
Salsa
4 ears fresh corn, husked
2 mango's, peeled and chopped
1/2 large red bell pepper, seeded and chopped
3 Tbl. fresh lime juice
1 jalapeno, seeded and minced
3 scallions, sliced thinly on diagonal including green part
1 Tbl. vegetable oil
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped

Marinade; in a shallow baking dish whisk oil, steak seasoning, garlic and scallions.  Place chops into marinade and turn to coat.  Cover and refrigerate overnight.  Drain the chops and discard marinade.  Onto your hot grill, that you have rubbed with some oil place chops and cook covered on medium heat for about 18 minutes, turning once.  For salsa; brush corn with a little oil and place on grill to char on all sides.  Remove and let cool until you can handle it.  Remove corn from cobs and place into a bowl.  Combine with other salsa ingredients and stir to combine.  Taste and adjust seasonings.  To serve; place chops on serving platter and add some salsa onto each chop.  Serve remaining salsa on side.  Serve chops with roasted red potatoes, a tossed salad and grilled asparagus.

Pesto Pasta with Chicken

1 roasted chicken, rough chopped (you can use a whole roasted chicken from grocery) make life easy
16 oz. penne pasta
2 cups broccoli florets
1/2 cup pesto (homemade is best, but use bottled if desired)
1/4 cup heavy whipping cream
1/4 cup dry white wine
1 red bell pepper, seeded and sliced
1/2 red onion, sliced
3 Tbl. lightly toasted pine nuts, garnish
6 asparagus spears, tough ends removed and sliced into 1-inch pieces
1/4 cup freshly grated Parmesan cheese, plus extra for garnish
salt and freshly ground black pepper
fresh parsley, rough chopped

In a pot of boiling salted water add pasta and cook until almost al dente, add broccoli and asparagus cook about 2 minutes.  Drain well (saving about 1/4 cup of cooking water) and return pasta, asparagus and broccoli to pan drizzle with a little olive oil and toss.  In a large saute pan, drizzle with some olive oil and add red peppers and onion, sauteing for a few minutes.  Add wine, cooking until reduced by half, add pesto and whipping cream, stirring to combine.  Add chicken and stir to warm, season with salt/pepper add Parmesan cheese, cooked pasta, broccoli and asparagus.  If you find this mixture is too thick add a bit of the reserved cooking water, little at a time.  To serve; pour mixture onto a large serving platter, sprinkle with parsley, pine nuts and little extra cheese.  Serve with a garden vegetable tossed salad and Italian bread.

Soy Glazed Salmon - makes my mouth water just thinking of biting into this - love it

1 (2 lb.) fresh salmon fillet
1/2 cup red pepper or green jalapeno jelly (love this stuff and make my own)
1/4 cup soy sauce (low sodium)
1/4 cup rice wine vinegar
2 tsp. toasted sesame oil
4 scallions, sliced on diagonal including green part (reserving some for garnish)
1 Tbl. freshly grated ginger
2 garlic cloves, finely minced
dash of red pepper flakes
1/4 cup fresh cilantro, chopped
toasted sesame seeds (garnish if desired)

Rinse salmon in cold water and pat dry with paper towels.  In a saucepan, add pepper jelly and melt on low heat.  Add vinegar, soy, scallions, ginger, sesame oil, garlic and red pepper.  Remove mixture from pan and cool slightly (reserve a little marinade).  Place salmon into a shallow baking dish and pour on marinade over top of salmon; cover and refrigerate about 1 hour, turning fish occasionally.  Heat your grill and brush with oil.  Place salmon on some foil and place in center of grill.  Cover and grill for about 10 to 15 minutes, don't overcook.  While salmon is cooking continue basting with reserved marinade.  To serve; remove salmon to red leaf  lettuce lined serving platter and garnish with reserved scallions, toasted sesame seeds and cilantro.  Serve with rice or couscous and Asian slaw.

"Learn how to cook, try new recipes, learn from your mistakes, be fearless and above all have fun!' - Julia Child , My Life in France (Great advice Ms. Julia Child)

Asian Chicken Pasta Salad (I could eat Asian chicken pasta salad everyday and always try to create new versions)

4 cups roasted chicken, cut into pieces
1 (16 oz.) package of Sobo noodles or spaghetti
1 English cucumber, sliced in half lengthwise and sliced on diagonal (peel if desired, but I like peel on)
1 carrot, grated
12 oz. snap peas, strings removed and lightly blanched
1 bunch scallions, thinly sliced on diagonal including green part (do you think I love scallions?)
1 red bell pepper, seeded and thinly sliced
1 can water chestnuts, sliced
Dressing
3/4 cup creamy peanut butter
2 Tbl. chili garlic sauce
2 tsp. toasted sesame oil
1 tsp. brown sugar
3/4 cup coconut milk
1/2 cup fresh cilantro, chopped (part for garnish)
1/4 cup fresh lime juice
pinch of red pepper flakes
Note:  sometimes I like to add some sliced mango too

Cook sobo noodles according to package directions, drain well. Or if using spaghetti add to pot of boiling salted water.  Drain well and rinse with cold water, placed into a large bowl and drizzle with a small amount of sesame oil. toss.  For dressing; in another bowl, whisk peanut butter, coconut milk, chili sauce, lime juice, sugar, pepper flakes, and sesame oil.  Add most of the cilantro to the bowl with sauce, add chicken, cucumber, carrot, snap peas scallions, red bell pepper and water chestnuts and mix gently to combine.  Add pasta to the bowl with chicken and once again toss gently to combine.  Place mixture onto a serving platter (I also love serving platters, vs. bowls to serve on) and sprinkle with extra cilantro.

Blue Cheese Mashed Potatoes - love these and yes they are full of delicious calories.  Depending on how many people you are serving you will most likely have leftovers.  I like to make potato cakes, adding a little flour and 1 egg, mixing well and frying in a little olive oil.

3 lbs. Yukon Gold potatoes, peeled and cut in quarters
2 galric cloves, minced
1/2 cube butter
1/2 cup heavy whipping cream
3 oz. cream cheese, softened
2/3 cup blue cheese, coarsely crumbled (I like Maytag)
4 scallions, thinly sliced including green part
6 slices of thick cut bacon, sliced
salt and freshly ground black pepper
Fresh parsley, chopped for garnish

In a large pot of boiling salted water, add potatoes and cook until tender, drain well and add back to pot.  Season with salt and pepper.  In a saucepan, add butter and melt, add garlic and cook about 3 minutes to soften, add cream cheese and whipping cream and heat to warm.  Pour this mixture into the potatoes and mash well.  In a saute pan, add bacon and cook until crisp, drain and place onto paper towels to absorb excess fat.  Add blue cheese to mashed potatoes and gently stir in, add scallions and bacon.  Taste and adjust seasonings, place potatoes into serving bowl and garnish with parsley.  Serve with grilled steak, pork chops, grilled chicken or fish.  Add a salad and some wine for a wonderful meal.

"When the world wearies and society ceases to satisfy, there is always the garden." - Minnie Aumonier

Bountiful Wild Rice - you can use this to stuff chicken or roasted turkey, or serve as a side dish

1 cup wild rice
1 1/2 cups long grain white rice
1 1/2 cups chicken stock (good rich quality, as I've said before I love Kitchen Basics)
2 1/2 cups water
1 cup dried cherries
2 Tbl. port
3 Tbl. butter
4 stalks celery, sliced
1 can water chestnuts, drained and sliced
4 scallions, sliced including green part (oh no, here we go again with more scallions)
2 leeks, just use white up to light green part, rinse well in cold water
1/2 cup carrots, chopped
1/2 cup fresh parsley, chopped
1 Tbl. fresh thyme, leaves removed from stem
1 Tbl. fresh sage, chopped
salt and freshly ground black pepper
1/2 cup sliced almonds, lightly toasted

In a small bowl, add cherries and mix with port covered for about 20 minutes.  In a large Dutch oven add water and stock.  Bring to a boil and stir in wild rice, bring back to a boil; reduce heat and simmer covered for 30 minutes.  Stir in white rice and return to boiling, reduce to simmer and cook about 25 minutes.  Drain off any excess liquid and cool to room temperature.  While rice is cooking into a large saute pan add drizzle of olive oil and 3 Tbl. butter.  Saute celery, water chestnuts, leeks, scallions and carrots for about 8 minutes, then add parsley, thyme, salt and cook about 1 minute.  Pour this into Dutch oven with rice and mix well.  Taste and adjust seasonings.

Moist Yellow Cake with Buttercream Frosting

3 cups cake flour, sifted
1 cup butter, soft
2 cups sugar
3 eggs
1 Tbl. baking powder
1 1/4 cups milk
1 tsp. pure vanilla extract
2 tsp. zest, I always like a little orange, lemon or lime zest added too, but it's optional
Frosting
2 sticks butter, soft
4 cups powdered sugar, sifted
1/4 tsp. salt
1 Tbl. pure vanilla extract
4 Tbl. heavy whipping cream

Preheat oven to 350 degrees.  For frosting; in a bowl of electric mixer add butter and cream.  Add powdered sugar and mix on low to incorporate.  Add extract, salt and 3 Tbl. of cream, beating about 3 minutes.  If frosting is too stiff add more cream and beat.  For cake; In bowl of electric mixer, cream butter and add sugar, beating well.  Add eggs one at a time, beating after each addition.  In a smaller bowl, add flour and baking powder, mixing together and add this to the creamed mixture alternating with milk and ending with flour.  Mix well.  Stir in vanilla.  Pour batter into 2 greased and floured 9-inch cake pans. Bake for about 25 minutes or until pick inserted in center of cake comes out clean.  Remove to cooling rack and cool 10 minutes.  Remove cakes from pan and cool completely before frosting.  When frosting, you can also add some fresh sliced strawberries in center of cake on top of frosting.  Then frost entire cake garnish with whole berries with stems on top of cake.

"In today's world, when many of yesterday's fashionable habits are today's misdemeanors, we should rejoice that a chocolate dessert can bring so much innocent pleasure." - Marcel Desaulniers

Old Fashioned Rich Chocolate Cake - mmmmm - just like mom used to bake

2 cups all purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups sugar
4 oz. unsweetened chocolate
2 cups water
6 Tbl. butter
1 tsp. pure vanilla extract
2 eggs, whisked
Frosting
1 1/3 cups heavy whipping cream
1 1/2 cups sugar
6 oz. unsweetened chocolate
1 stick butter
2 tsp. pure vanilla extract
1/4 tsp. salt

For frosting; In a saucepan, bring the cream and sugar to a boil over high heat.  Reduce heat to simmer and stirring constantly cook about 6 minutes.  Pour into a bowl and add chocolate, butter, vanilla and salt. Let stand, stirring occasionally until chocolate and butter are melted.  Set the bowl into a large bowl of ice water.  Using a hand held mixer beat frosting on medium until thick and glossy, about 5 minutes.  Frost cake.  For cake; Preheat oven to 350 degrees.  Butter and flour two 8-inch round cake pans  Line bottoms with parchment or wax paper.  In a bowl, sift flour, baking powder, baking soda and salt.

In a saucepan, combine sugar and 2 cups of water. Bring to a boil over high and stir until sugar dissolves, then pour into a large bowl.  Add the chocolate and butter and let sit stirring occasionally until melted and slightly cooled.  Stir in vanilla.  Beat the eggs into the chocolate mixture on medium and add dry ingredients beating until batter is smooth.  Divide batter among pans and bake about 25 minutes or until cake tester comes out clean.  Remove to cooling racks and cool in pans about 20 minutes before inverting to turn out.  Place bottom of cake onto cake plate and frost center, top with top layer of cake and frost entire cake.

Bon Appetit

When Christ becomes our focus, contentment replaces anxiety.

"Seek first the kingdom of God and His righteousness..." - Matthew 6:33

"He who pursues righteousness and loyalty finds life, righteousness, and honor." - Proverbs 21:21

Excitement on Valentine's Day

Nothing can please me more than what is happening on February 14th.  No, not Valentines Day, although I do enjoy that day, this is something far more exciting for my husband and me.  The grand opening of one of the Trader Joe's stores in Denver.  We have always loved shopping their wonderful array of items the store carries and having lived in both Washington State and California Jerry and I always shopped there.  The very first time I ever went into a TJ's was back in the late 1970's when my younger sister, Kristin lived in Pasadena, CA.  She took me to the one and only TJ's which look absolutely different than what they look like now.  Every employee wore bold Hawaiian shirts and they were always yelling out friendly hellos to everyone who entered.  When Jerry and I got married, we went to the Pacific Beach (San Diego) TJ's and purchased all the wine for our wedding in WA.  Also, every guest who attended received a nice bottle of wine.  Jerry and I got married at the Gache's Mansion in La Conner, WA.  Our wedding was done in black and white and on each bottle of wine we had this printed card in white tied with a black ribbon and it said;

An End of a Wonderful Nights Dream

It began with a cocktail on the covered veranda

listening to the rhythmic rain lightly splashing against the eves.

A cool breeze on a beautiful evening.

The hors d'oeurves were sumptuous, the company enchanting

People swayed and undulated amid the mansion

to the strains of music wafting through the air.

It was like a dream....An End of A Wonderful Nights Dream.

Thank you for joining us on this occasion.

The card was also was signed by Jerry and me.

When we moved to TX both Jerry and I were saddened to see not a Trader Joe's in sight anywhere.  My next plan of attack was to continually write TJ's to see if they were ever going to build in TX and they always said the same thing, not until we can get a warehouse built.  When Jerry and I moved to Colorado what do you think opened up right after we moved?  Of course, Trader Joe's all over Texas.  A friend of mine, Barbara in the Dallas area told me she couldn't even get into the TJ's in her area for a least a few weeks as it was always so packed with people.  I guess Trader Joe's didn't realize many people from the west coast had moved into TX and were as thrilled about the openings, as I am about the Colorado openings.

Jerry and I have been making lists and sending them to our daughter in S. CA along with a check for her to send us items we can't live without from Trader Joe's.  Also, when we travel to her home we go on a Trader Joe's run and box all the items up and mail them back home.

In addition to all the grocery items Trader Joe's carries, they also carry great wines and beautiful flowers with prices that won't make you wince with shock at the check out counter.

Back to Valentines Day; I planned on getting up early on Friday morning and head out to the new Trader Joe's on Colorado Blvd, but after I heard a news report that morning I decided to wait until later in the day.  Apparently, the store had 800 people waiting in line and one woman they spoke with said she started standing in line at 8:00 p.m. the evening before.  OK, that is just plain absurd!  I love my Trader Joe's, but not enough to stand in line that long.  When Jerry got home we decided to drive down and see how it looked.  It was very busy, but after driving around a few times a couple of nice police officers found us a perfect parking spot in the lot.  The store was packed and we felt like sardines in a can, but everyone was very nice.  We managed to fill the shopping cart with all sorts of goodies including some items we didn't need, but purchased on a whim.  After shopping it took us over one hour just to get to the checkout counter.  I purchased those two nice cops a couple of large dark chocolate candy bars and when I handed the chocolate to them and said "Happy Valentine's Day" they were very happy.  

Below are some recipes I hope you will enjoy.  Every recipe has some item(s) I purchased at Trader Joe's.

I guarantee you will love this delicious cocktail

6 Tbl. blackberry liqueur
1 bottle of Sauvigon Blanc, well chilled

Pour 1 Tbl. of blackberry liqueur into each wineglass.  Fill each glass with about 4 fl. oz. of wine.

Fruit Chutney Crostini - I purchased some beautiful pears at Trader Joe's and made these this week.  This is a simple and delicious appetizer that I have used for catering many times

1/4 cup shallots, finely minced
1 1/2 cups Bosc pears, peeled, seeded and finely chopped
1/2 cup pear nectar
1/4 cup dried apricots, finely chopped
2 Tbl. honey
1 1/2 Tbl. cider vinegar
pinch of salt
French Baguette, cut on diagonal into thin slices and lightly toasted in oven
1/4 cup pecans, lightly toasted and chopped
1/4 cup blue cheese, crumbled (I like Maytag)
1 lemon finely zested (garnish)

In a saucepan over medium heat add a drizzle of olive oil to pan and add shallots, cooking until soft.  Add pears, pear nectar, apricots, honey, cider vinegar and salt.  Bring to a boil and reduce heat cooking about 25 minutes or until pear is tender and mixture has thickened.  Cool to room temperature.  In the meantime, toast the baguette slices in oven.  On a serving platter add baguette slices and spoon on some of the cooked pear mixture.  Top with sprinkling of pecans and blue cheese then sprinkle on lemon zest.

Artichoke Appetizer

1 (12 oz.) jar water packed artichoke hearts, quartered
extra virgin olive oil
1 lemon, zested
2 tsp. fresh lemon juice
salt and freshly ground black pepper
3 Tbl. capers, rinsed and drained
fresh parsley, chopped
1/2 cup feta cheese, crumbled into large pieces

Drain artichokes and pat dry with paper towels.  In a bowl whisk the olive oil, lemon zest, lemon juice, salt, pepper and capers.  Mix in about 3 Tbl. parsley.  Add the artichoke hearts and mix to coat.  Cover and place in refrigerator for a few hours.  Remove and stir again.  Place onto a serving platter lined with red leaf lettuce and add cheese, and a little more parsley on top. 

Chilled Avocado and Crab Soup

3 Haas avocados, halved, peeled, seeded and chopped
2 serrano chilies, seeded and chopped
1 cup unsweetened coconut milk
juice of 1 lime
3/4 cup water
salt and freshly ground black pepper
Tabasco, to taste
3/4 lb. fresh lump crabmeat
fresh chives, snipped
Croutons - homemade is best (garnish if desired)

In a food processor add avocados, chilies, coconut milk, lime juice and water, puree to smooth consistency.  Season with salt, pepper and Tabasco. Taste and adjust seasoning.   Place this mixture into serving bowls then add crab to each bowl and top with snipped chives.

Fig Bread - one of my favorite breads Jerry used to make when he was baking bread (his hobby)

1 cup milk (110 degrees)
2 1/4 tsp. active dry yeast
1/3 cup sugar
3 1/2 cups all purpose flour
1 tsp. salt
1 tsp. ground cardamon
3 eggs
6 Tbl. butter, cut into chunks and room temperature
1 1/2 cups dried figs, rough chopped

In bowl of electric mixer, add milk, yeast and 1/3 cup sugar, let stand about 10 minutes.  In another bowl whisk flour, salt and cardamon.  Add the flour mixture and 2 eggs to the yeast mixture.  With a dough hook knead the dough on medium low.  While kneading the bread add the butter and knead until dough is smooth, about 10 minutes.  Place the dough on floured work surface and flatten into a disk.  Sprinkle the figs over the dough and gather into a ball and knead into incorporate the figs.  Gather into a ball and transfer to oiled bowl, cover with a towel and let rise in warm draft free place for about 1 hour.  Line a baking sheet with parchment paper.  Place the dough on floured work surface and divide into 3 pieces.  Roll each piece into a 16-inch long rope.  Lay ropes together and braid them, tucking ends underneath.  Place on baking pan and cover lightly with clean kitchen towel and let rise again for about 45 minutes.  Preheat oven to 350 degrees.  In a bowl beat the last egg with a small amount of water and brush the top of dough with mixture.  Bake for about 35 to 40 minutes, transferring to wire rack to cool. 

Savory Puffs - these can be served as appetizers or for dinner

1/2 stick unsalted butter
1/2 cup water
2/3 cup all purpose flour
1/2 tsp. salt
3 eggs, room temperature
1 cup Gruyere cheese, shredded
1 Tbl. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 Tsp. Tabasco

Preheat oven to 400 degrees.  Butter a large baking sheet.  In a saucepan combine butter and water until butter melts and water boils.  Add the flour and salt and stir vigorously with wooden spoon until mixture pulls aways from sides of pan and forms a ball.  Good arm exercise!  Remove from heat and cool 3 minutes.  With your wooden spoon beat in the eggs one at a time, beating well after each addition.  Stir in the cheese, thyme, rosemary and Tabasco.  Drop the batter by rounded tablespoonfuls onto baking sheet about 2-inch apart.  Bake for 15 minutes, reduce oven to 350 degrees and bake another 15 minutes until they are puffed and golden brown.  Place baking sheet on wire cooling rack and let cool.  Serve.  You can also hollow these out and add some chicken salad, crab salad, etc.

Golden/Red Beet Salad

2 lbs. golden and red beets
extra virgin olive oil
1 tsp. Dijon mustard
salt and freshly ground black pepper
1/4 cup red wine vinegar
2 heads of romaine, chopped
1 1/2 cup walnuts, lightly toasted
1 1/2 cups goat cheese, crumbled (larger chunks)
Large chunky homemade croutons 

Preheat oven 400 degrees.  In a bowl add beets and coat with olive oil, season with salt and pepper.  Wrap the beets individually in foil and place onto a baking sheet. Bake about 2 hours or until pierced with knife are tender.  Remove from oven and when beets are cool enough to handle peel and cut into chunks.  In a small bowl whisk the vinegar, Dijon, salt and pepper until blended then whisk in olive oil to incorporate.  Taste and adjust flavors to your desired taste.  In a bowl add chopped beets with 1/4 cup of the vinaigrette, season with extra salt and pepper and refrigerate for about 1 hour.  On a large serving platter, arrange lettuce.  Place beets on top, sprinkle with walnuts and cheese.  Lightly pour on extra vinaigrette if desired.  garnish with croutons. 

Salad with Delicious Ranch Yogurt Dressing - my husband is a huge ranch dressing fan and this one is simply wonderful

2 Tbl. white wine vinegar
3 garlic cloves, finely minced
salt and freshly ground black pepper
1 1/2 cups Greek yogurt - don't use low fat
1/2 cup buttermilk - don't use low fat
2 Tbl. each of fresh chopped; chives, parsley, thyme, basil and dill
2 tsp. Dijon
1/4 cup yellow onion, grated
2 head red leaf lettuce, torn
1 head romaine hearts, torn
1 small red onion, thinly sliced
1 pint grape tomatoes, halved
2 Haas avocados, peeled, seed and sliced
5 large radishes, thinly sliced
homemade croutons

In a bowl stir vinegar and garlic together.  Whisk in yogurt, buttermilk, herbs, mustard, onion, salt and pepper.  Place in refrigerator and let stand about 30 minutes to incorporate flavors.  On a serving platter, toss lettuces, arrange tomatoes, red onion, avocados and radishes on top.  Remove dressing from refrigerator and stir to combine.  Spoon some over the salad and top with croutons.  Serve extra dressing on the side.  Note:  I grate the onion onto paper towels to absorb some of the onion juice.

Northwest Salmon Burgers - one of our favorites

1 lb. boneless skinless salmon fillet, cut into small pieces
5 scallions, chopped including green part
1 Tbl. capers, drained and rinsed, chopped
1/2 red bell pepper, seeded and finely chopped
3 Tbl. fresh parsley, finely chopped
1 Tbl. fresh lemon juice
Tabasco, I like a lot
1 tsp. Dijon
1/4 cup mayonnaise
1 egg, whisked
salt and freshly ground black pepper
1/2 cup Ritz or saltine crackers, crushed (or you can use Panco bread crumbs)
Rolls (good quality)
Tarter Sauce
Lettuce, tomatoes, thinly sliced red onion

In a bowl, add salmon, scallions, capers, bell pepper, parsley, lemon juice, Tabasco, Dijon, mayo, egg, salt, and pepper.  Mix to combine, cover and refrigerate for about 30 minutes.  Remove and stir in crackers, adding more if needed.  Form into thick patties.  In a large saute pan, drizzle in some olive oil and add a pat of butter.  Add salmon patties and cook until nicely browned on each side and cooked through.  Place on a lightly toasted bun, brushed with tarter sauce and add accompaniments of your choice.  Serve with crisp slaw and homemade fries.

Tarter Sauce
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp. prepared horseradish (optional, but I love it)
1 Tbl. fresh dill, chopped
2 or 3 dill pickles, finely minced
1 Tbl. capers, rinsed and drained, minced
3 Tbl. fresh parsley, chopped
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
5 black olives, finely minced
freshly ground black pepper

Place all into a bowl and mix well.

Italian Turkey Soup

1 lbs. ground turkey
2 Italian sausages, casings removed
1 large yellow onion, chopped
4 cups baby spinach, rinsed
2 garlic cloves, minced
1 large carrot, peeled and sliced
2 (15 oz.) can cannellini beans, drained and rinsed
5 to 6 cups chicken stock (good quality)
1 (14.5 oz.) can diced tomatoes (I like Cento)
1 tsp. dried rosemary, crushed
2 tsp. dried sage
pinch of red pepper flakes
1 tsp. dried basil
1 tsp. dried thyme
2 tsp. fresh lemon juice
salt and freshly ground black pepper

In a Dutch oven, add some olive oil and add ground turkey and sausage, cooking until browned and cooked through.  Remove meats to plate.  Add some more oil and add onion, carrot and garlic cooking on medium until soft.  Add back turkey, plus accumulated juices on plate.  Add dried herbs, beans, chicken stock and tomatoes with juice.  Bring to a boil, turn down to simmer and let cook about 30 minutes.  Add lemon juice and spinach just before serving and simmer until spinach has wilted. Taste and adjust seasonings and serve.  Serve with warm Italian bread.

Cuban Chicken Stew 

1 (4 lb.) whole chicken sectioned into pieces (rinse in cold water and pat dry)
3 garlic cloves, smashed
salt and freshly ground black pepper
1 large green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large white onion, sliced
1 lb. red potatoes, cut into chunks
1/2 cup pimento stuffed olives
2 Tbl. capers
1/4 cup golden raisins
1 (8 oz.) can tomato sauce
1/2 cup chicken stock (good quality)
1 1/2 cup frozen peas
1 cup dry white wine
1/4 cup fresh lime juice
1/4 cup fresh orange juice

In a bowl add chicken, garlic, salt, pepper, lime juice and orange juice.  Cover and refrigerate for about 2 hours.  In a large Dutch oven add 1/4 cup olive oil.  Remove chicken from marinade and pat dry with paper towels.  Brown chicken in batches on both sides and transfer to a plate.  Add peppers and onions and cook until softened, add wine, scraping up brown bits on bottom of pan and reduce wine by half.  Return chicken to pan and add reserved marinade, potatoes, raisins, capers, olives, tomato sauce, salt paper and 1/2 cup chicken stock.  Cover and reduce heat to simmer cooking about 1 hour.  Stir in peas just before cooking time is over.  Serve with a light tossed salad with vinaigrette dressing and hot crusty bread.  You will love this dish I guarantee it.  

Dijon Chicken 

4 to 6 boneless skinless chicken breasts, butterflied
1/2 cup all purpose flour - for dredging
1/4 cup heavy whipping cream
5 tsp. Dijon
1/2 cup chicken stock
1 leek, white and just to the light green part, sliced (wash well)
1 tsp. fresh thyme
salt and freshly ground black pepper
1 1/2 cups crimini mushrooms, thick slice
1 scallion, chopped including green part
2 Tbl. fresh parsley, chopped

Rinse the chicken breasts and pat dry.  On a plate add flour, thyme, salt, pepper.  Dredge chicken into the flour mixture and lightly shake off excess.  In a large saute pan drizzle in some olive oil and add butter.  Add chicken and cook until browned on each side and cooked through.  Remove to plate and keep warm.  Add a little more butter and oil to pan add mushrooms and cook until nicely browned, add leeks and cook a couple of minutes.   Add Dijon, heavy cream and chicken stock, season with salt and pepper and reduce sauce until slightly thickened.  Add back chicken breasts, and nap sauce over chicken.  Let cook on simmer for a few minutes.  Remove to serving platter, pour over some sauce  and sprinkle on chopped scallions and parsley.  Serve with roasted red potatoes, or cooked wide egg noodles, a tossed salad and glass of wine.

Lemon Pudding Cakes - similar to chocolate pudding cake, but with lemon

3 large eggs, separated
1/2 cup sugar
2 Tbl. all purpose flour
3 tsp. lemon zest
1/4 cup fresh lemon juice
1 cup whole milk
pinch of salt
Powdered sugar, sifted

Preheat oven to 350 degrees.  Butter 6 (6 oz.) custard cups and place into a baking pan lined with a dish towel.  In a large bowl, whisk the egg yolks with sugar until light, whisk in flour and then lemon juice, milk and zest.  In a bowl of electric mixer beat egg whites and salt until soft peaks.  Fold this mixture into lemon mixture.  Divide batter into cups and place in baking pan on towel.  Fill sides of pan half way up with boiling hot water.  Bake for about 25 minutes.  Carefully remove from oven, don't get any water into cups and cool slightly, dusting with powdered sugar.

Mississippi Mud Pie - if you love Mississippi mud cake you will love this pie

1 chocolate cookie pie crust
1 cup semisweet chocolate pieces (good quality)
1/2 stick butter
1/4 cup heavy whipping cream
2 Tbl. light corn syrup
1 cup powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 tsp. Bourbon
1/2 cup pecans, chopped and lightly toasted
1 qt. coffee ice cream (good quality) softened

In a double boiler add chips, butter, cream and corn syrup.  stir until chocolate is melted.  Add the powdered sugar, vanilla and Bourbon and mix well.  Reserve 1/2 cup of the chocolate mixture and spread remaining into bottom of pie shell.  Sprinkle with half of the pecans and refrigerate about 1 hour.  In a large bowl of electric mixer, beat ice cream to spreadable consistency.  Mound into the cookie crust and spread evenly.  Freeze about 2 hours.  Reheat the reserved chocolate mixture in double boiler and spread over the ice cream.  Sprinkle with remaining nuts and place in freezer for about 4 hours.  Remove when ready to serve and let stand a few minutes, cut with a sharp knife that you have run under hot water.  

Bon Appetit

"Not one of the good promises which the Lord had made....failed; all come to pass." - Joshua 21: 45

"The Lord is good to those who wait for Him, to the person who seeks Him." - Lamentations 3:25

"You can throw the whole weight of your anxieties upon him, for you are his personal concern." - 1 Peter 5:7

  











.