Chocolate Muffins with a Surprise - my daughter got this recipe from a friend and they are delicious - I've changed it up a little, but not too much
1 3/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3 Tbl. dark cocoa powder
3/4 cup sugar
1 cup white chocolate chips (good quality)
1 cup dried cherries
1 tsp. almond extract
1 cup whole milk
1 egg
1/3 cup vegetable oil
Preheat oven to 400 degrees. Line muffins cups with paper liners. In a large bowl add; flour, baking powder, baking soda, cocoa, sugar, white chocolate chips and dried cherries, stir to combine. In another bowl add; milk, vegetable oil, egg and almond extract whisking until egg is lightly beaten. Pour wet ingredients into dry and stir just to combine, do not over mix or muffins will be tough. Spoon batter into muffins liners and bake for about 15 to 20 minutes. Remove to cooling rack and allow to cool before indulging. Sit down, have a hot cup of java or a big icy glass of milk and take that first yummy bite.
Delicious Pea Soup
2 lbs. frozen peas (note you can also use fresh peas)
1/2 medium red onion, minced
1 large leek, sliced using white and pale green part only
1 garlic clove, minced
3 cups chicken stock (good quality)
1 cup cold water
salt and freshly ground black pepper
1/2 cup heavy whipping cream
2 tsp. fresh dill, chopped
4 Tbl. fresh parsley, minced
Fresh chives, chopped (garnish)
Slice leek down the middle and wash in cold water to remove dirt particles, then slice. In a Dutch oven add some olive oil along with onions, leeks and garlic cooking until softened. Add frozen peas, chicken stock and water, bringing to a full boil. Reduce to simmer and cook about 10 minutes. Using either a blender or immersion blender puree the mixture. If you used a blender pour mixture back into pan and season with salt, pepper, dill, parsley and add cream bring back to boil, reduce to simmer for 15 minutes. Taste and adjust seasonings. Place into soup tureen or individual serving bowls and sprinkle with chopped chives.
Savory Spring Rolls - I make these frequently and they are a big hit
1 head butter lettuce, washed, patted dry and leaves removed
8 oz. thin rice noodles or Bean thread noodles (cellophane noodles)
3 cups rotisserie chicken, shredded
2 papayas, peeled, seeded and thinly sliced
1 cup fresh mint leaves
1/2 cup salted roasted peanuts, chopped
5 scallions, sliced into long thin strips
12 sheets rice paper (large sheets)
Lime wedges
Peanut Sauce
2/3 cup smooth peanut butter
2 Tbl. soy sauce
1/3 cup hot water
3 Tbl. honey
1 Tbl. toasted sesame oil
1 1/2 Tbl. seasoned rice vinegar
2 garlic cloves, finely minced
1/3 cup fresh cilantro, chopped
1 Tbl. hot chili oil
Sauce; into a bowl add all ingredients except boiling water, then whisk together. Next pour in water while you are whisking to combine well. Noodles; boil some water, turn off heat and add noodles to submerge. With chopsticks, swirl the noodles around and allow to soak and turn soft. Drain well. For mise en place; place all ingredients onto a large platter or separate plates. For the rice sheets; place a large dinner plate on work surface, add hot water to it and dip each rice paper for about 1 minute to soften. Lay softened rice paper onto work surface, starting at the end of rice paper add a smear of sauce, some noodles, lettuce chicken, papayas, mint, peanuts and scallions. Roll up like a burrito - roll up, fold in sides and continue rolling up tight. At this point you can slice them with a very sharp knife on the diagonal. Place on serving plate and garnish with lime wedges and extra peanut sauce.
Asparagus Au Gratin
2 lbs. fresh asparagus, trimmed and washed, sliced in 2-inch pieces
salt and freshly ground black pepper
1 box button mushrooms, sliced
5 Tbl. butter
1/4 cup all purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
3 tsp. fresh lemon juice
1/2 cup fresh Parmesan cheese, grated and divided
1/2 cup Ritz or butter flavored crackers, crushed
3 Tbl. fresh parsley, chopped
Preheat oven to 350 degrees. Place asparagus in a pan of boiling salted water and cook for just about 3 minutes. Remove and drain well then plunge into an ice bath, drain again and place on paper towels to remove all moisture. In a saute pan, add 2 Tbl. butter and mushrooms and cooked until mushrooms have browned. Whisk in flour to mushrooms and cook about 1 minute. Add milk and cream stirring to thicken, season with salt, pepper and lemon juice. Add asparagus and 1/4 cup Parmesan cheese and stir. Pour into a lightly greased baking dish and sprinkle with crushed Ritz crackers and remaining Parmesan. Bake for about 15 minutes then place under broiler for just a short time to get bubbly and browned. Remove and sprinkle with parsley.
Do you love Bacon, Lettuce and Tomato Sandwiches? If so, you will love this pasta.
12 slices thick cut bacon, sliced into pieces
1 bunch scallions, sliced on diagonal using green part
2 garlic cloves, minced
pinch red pepper flakes
1 pint tear drop tomatoes, halved
1 lb. penne pasta
2 cups baby spinach
salt and freshly ground black pepper
1 cup heavy whipping cream
2 oz. cream cheese, soft and cut into pieces
1/4 cup freshly grated Parmesan cheese
Fresh Italian parsley, rough chop (garnish)
In a large pot of boiling salted water, add pasta and cook al dente, drain well. In a large saute pan add bacon and cook until crisp. Place on paper towels, drain bacon fat reserving about 1 tsp. of drippings. To the pan add garlic and cook for a couple of minutes to soften. Add cream cheese and whipping cream cooking until cream cheese has melted. Add red pepper flakes, salt, pepper, and pasta stirring to combine. Add spinach, scallions and bacon and stir for about 2 minutes until spinach has wilted. Add Parmesan cheese and stir. Pour mixture onto serving platter and sprinkle with parsley.
Asian Slaw
4 cups shredded white cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup jicama thinly julienned
1/2 daikon radish, thinly julienned (love these!)
1/2 cup salted peanuts or cashews
2 Tbl. toasted sesame seeds
1 bunch scallions, sliced thinly on diagonal including green part
1 yellow bell pepper, seeded and thinly sliced
1/4 cup fresh cilantro, chopped
2 cups shredded cooked chicken (optional)
Dressing
1/2 cup mayonnaise
2 tsp. fresh ginger, grated finely
2 Tbl. seasoned rice vinegar
1 1/2 tsp. toasted sesame oil
1/2 to 1 tsp. sriacha sauce (I like 1 tsp.)
1/2 tsp. honey
In a large bowl, add slaw ingredients except nuts and sesame seeds and toss together. In another bowl add dressing ingredients and whisk to combine, taste and adjust seasonings. Mix dressing with cabbage mixture to combine, cover and refrigerate to chill. When ready to serve place mixture onto serving platter or bowl and sprinkle with nuts and sesame seeds.
Delicious Mayonnaise for sandwiches, chilled poached chicken, or anything you enjoy using mayo on
Spicy Citrus Mayo
2 large egg yolks
1 1/2 Tbl. Sriracha sauce (if you don't like really spicy, start with smaller amount of Sriacha and continue adding to your taste)
1 Tbl. soy sauce
2 tsp. fresh lemon juice
2 tsp. fresh lemon zest, finely minced
2 tsp. honey
1/2 cup canola oil
2 Tbl. fresh orange juice
In a food processor add; yolks, Sriacha, soy, lemon juice, lemon zest and honey. Process on high for about 30 seconds or until well combined. With motor running slowly drizzle in the canola oil and the olive oil, add orange juice and combine.
Easy Mayonnaise
2 large yolks
1 cup olive oil
1/4 tsp. dry mustard
2 Tbl. fresh lemon juice
2 tsp. garlic oil (optional)
salt and freshly ground black pepper
In a wide mouth jar add the eggs with a hand blender (immersion) start blending. Add dry mustard. Next drizzle in oil and continue blending until you get a mayonnaise consistency. Taste and season with salt and pepper and stir in lemon juice. Taste and adjust seasonings. Place the lid onto jar and refrigerate, this will keep about 1 week in the fridge.
Mediterranean Salad
1 package refrigerated cheese tortellini
1/2 cup feta cheese, crumbled
1 small red onion, thinly julienned
3 scallions, thinly sliced including green part
1 red bell pepper, seeded and sliced into strips
1/2 cup tear drop tomatoes, halved
1 English cucumber, sliced in half and sliced again on diagonal
1 can quartered artichoke hearts, drained well
1 cup pitted Kalamata olives
pepproncini (optional) drained and sliced in pieces
2 tsp. fresh dill, chopped
4 Tbl. fresh parsley, chopped
Dressing (save out about 1/2 cup)
1 cup olive oil
3/4 cup white wine vinegar
2 tsp. fresh lemon juice
2 tsp. Dijon
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. dried basil
salt and freshly ground black pepper
In a jar with a lid add dressing ingredients and shake well, taste and adjust seasonings. In a pot of boiling salted water add pasta and cook per package directions. Drain well and rinse under cold water, drain again. Place into a large bowl and drizzle with a little dressing, tossing to combine then place in fridge. Remove pasta and add vegetables, feta and season with salt and pepper. Pour on a little more dressing and gently toss to combine. Cover with plastic wrap and place in fridge until chilled. To serve; Remove from fridge and if more dressing is needed pour on some more, gently mix.
Walla Walla and Cucumber Salad - one of my mom and my favorites! My mom's mother made the best with her home grown vegetables and onions. Occasionally she would add a little sour cream to the mixture too.
3 English cucumbers, sliced in half lengthwise and sliced again on diagonal
2 large Walla Walla onions, sliced in half and then thinly julienned (or use any type of sweet onion)
1/2 cup white vinegar
1/4 cup vegetable oil
1 Tbl. sugar
2 Tbl. fresh dill, chopped
3 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
pinch of red pepper flakes (I love these)
In a bowl, add cucumbers and onions. In a jar with lid combine dressing ingredients and shake well. Pour over cucumbers and onions and toss to coat. Cover and refrigerate until chilled. Note: you don't have to use English cucumbers I just happen to like them better as they have less water content.
Springtime Salad
4 cups spring salad blend
1 cup baby arugula
2 cups baby spinach
1 can mandarin oranges, well drained
1 cup fresh blackberries
1 cup fresh strawberries, sliced
1/2 red onion, thinly julienned
1/2 cup pecans, lightly toasted
1/2 cup feta cheese, crumbled (or cheese of your choice) Swiss is good in this salad (shredded)
Croutons
Dressing
1 small shallot, finely minced
1 tsp. Dijon
5 Tbl. Champagne vinegar
1 tsp. honey
salt and freshly ground black pepper
1/2 cup vegetable oil
In a jar with a lid add dressing ingredients and shake well to combine. On a pretty serving platter arrange salad ingredients and pour over dressing. Add croutons.
Asian Pork and Rice
1/2 lb. pork tenderloin, cut into thin strips
Vegetable oil
2 bell peppers, seeded and sliced
1 bunch scallions, sliced on diagonal including green part
2 garlic clove, finely minced
1 large carrot, peeled and sliced thinly on diagonal
1 Tbl. fresh ginger, minced
2 cups fresh pineapple chunks
White rice (cooked)
3 Tbl. toasted sesame seeds
3 Tbl. soy sauce
1/4 cup Hoisin sauce
2 Tbl. vinegar
1 tsp. toasted sesame oil
1/2 tsp. cornstarch
1/4 cup Fresh cilantro, rough chop (garnish)
3 Tbl. lightly toasted sesame seeds (garnish)
In a bowl, whisk soy sauce, Hoisin sauce, vinegar, cornstarch and sesame oil. In a wok or large deep sided saute pan, add 2 Tbl. vegetable oil and heat to sizzling. Season pork with salt and pepper and add to hot pan, stirring to brown, add garlic and continue cooking, add carrots and cook a couple of minutes. Add bell peppers and ginger continually stirring. Add scallions, and pineapple. Add soy mixture and mix well to combine and slightly thicken. Place cooked hot rice onto a platter and pour pork mixture over top. Garnish with chopped cilantro and sesame seeds. Serve with Asian coleslaw if desired and hum bow buns.
Fresh Springtime Asparagus Risotto (with risotto you always get a arm workout - remember it takes about 30 minutes to cook)
1 cup Arborio rice
1 lbs fresh asparagus, trimmed and sliced on diagonal into 2-inch pieces
4 scallions, sliced on diagonal including green part (I know I like diagonal slicing it's just looks pretty)
3 1/2 cups chicken stock (good quality)
1/2 cup dry white wine
3 Tbl. butter, sliced
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
Place chicken stock into saucepan and bring to a simmer. Heat about 2 Tbl. oil in a large deep sided saute pan. Add rice and cook stirring about 5 minutes, Stir in 1/2 cup wine and cook constantly until almost all the wine is absorbed, then add 1/2 cup stock continue stirring and adding stock. About your last 1/2 of stock add scallions, asparagus and cook until most of liquid is absorbed. Stir in butter and Parmesan cheese, taste and season with salt and pepper. Place risotto onto serving platter. Serve with grilled chicken, steak or fish with a crisp tossed green salad and maybe some French bread.
Grilled Chicken Burgers
2 lbs. ground chicken
salt and freshly ground black pepper
2 garlic cloves, finely minced
1/4 cup fresh basil, chopped
3 scallions, finely chopped including green part
1 Tbl. Worcestershire sauce
Swiss Cheese slices
Cooked thick cut bacon
Kaiser rolls, split and buttered
Condiments;
lettuce
ruby red tomatoes, sliced
Basil Mayonnaise;
1/3 cup mayonnaise
1/4 cup fresh basil, finely chopped
2 tsp. fresh lemon juice
1 Tbl. fresh lemon zest
In a small saute pan add a drizzle of oil and add garlic, cook until softened, then remove and cool slightly. Patties; in a bowl add ground chicken, salt, pepper, garlic, 1/4 cup chopped basil, scallions and Worcestershire sauce. Mix to combine and form into patties. Heat your grill and brush with oil. Add burgers to grill and cook adding grill marks on each side. Brush rolls with butter and heat on grill to golden brown. Mayo; in a bowl add mayonnaise, basil, lemon juice and zest mixing to combine. When burgers are almost done, add cheese slices and melt. Remove from grill and smear mayonnaise onto buns, add burgers, top with cooked bacon, lettuce and tomatoes. Serve with roasted red potato salad, baked beans (oh these sound so good right now) and my refreshing watermelon beverage. (see below)
Delicious and Easy Baked Beans - this makes a lot, but my hubby loves and I mean loves baked beans
12 slices thick cut smoked bacon, sliced
2 large white onion, chopped (we love onions)
2 garlic cloves, minced
1 large red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 medium jalapeno, seeded and minced
5 large (about the 16 oz. size) cans; (3) pork and beans, (1) kidney bean, (1) pinto bean, drain the kidney and pinto and rinse
2 Tbl. yellow mustard or Dijon or mixture of both
1/4 cup molasses
1 Tbl. apple cider vinegar
3 Tbl. honey
1/2 cup ketchup
1/2 cup barbecue sauce
salt and freshly ground black pepper
1 Tbl. Barbecue seasoning (I purchase mine from Elgin, TX)
Preheat oven to 400 degrees. In a Dutch oven with a lid, add bacon and cook until browned. Remove bacon to paper towels. Remove most of bacon fat and add onions, garlic, and peppers, cooking until softened. Add beans, cooked bacon, molasses, vinegar, mustard, honey, ketchup, barbecue sauce, salt, pepper and barbecue seasoning. Place lid on and put into oven for about 2 hours or until bubbly, hot and kinda of sticky (you know what I mean). Remove from oven and let stand for about 10 minutes before serving. Note: you can also add in ground beef or ground chicken/turkey to this and it's very good. If using cook the meat after you've cooked the bacon. Note: if you want to order some of the BEST sausage try the jalapeno cheddar from Southside Market in Elgin. Their barbecue seasoning is amazing and they make the BEST potato salad (although I don't think you can order it)
Refreshing Watermelon Beverage (this drink inspired me from similar beverages we've had in Mexico
6 lbs. seedless watermelon, chilled
1 cup water
1/3 cup sugar
1/2 cup fresh lime juice
4 cups seltzer water, chilled
Lime slices, garnish
You will have to do this in 2 batches. Combine half of the watermelon, water and sugar in a blender and puree. Pour into a strainer and then into a large container. Repeat with remaining watermelon, water and sugar. Into the large container stir in fresh lime juice and chill at least 4 hours or overnight. To serve; stir in seltzer water, pour into ice filled tall glasses and serve with a lime wedge. This is also good with cantaloupe or honeydew melon.
Refreshing Tropical Shrimp Salad
1 1/2 lbs. large shrimp (you can go the easy way and purchase already cooked shrimp or peel, and clean fresh shrimp, I personally like to peel and clean them)
1 small fresh red hot chili, finely minced
2 large ripe mango's, peeled and chopped, chilled
2 large Haas avocados, peeled, seeded and chopped, chilled
4 scallions, sliced thinly on diagonal including green part
1/3 cup fresh cilantro, rough chop, plus a little extra for garnish
2 Tbl. vegetable oil
3 Tbl. fresh lime juice
1 Tbl. fresh lime zest
1 Tbl. sugar
Butter lettuce, garnish
In a bowl, whisk lime juice, zest, oil and sugar together until sugar dissolves. If you have cooked your shrimp, rinse in cold water, drain and place in fridge to chill for about 1 hour. Remove and drain again. If you are using frozen or fresh cooked shrimp, thaw frozen and drain well and place on paper towels to remove moisture. Add shrimp to a bowl, along with mango's and avocados. Add cilantro, chilies and scallions, mixing gently to combine. Whisk dressing again and pour over mixture, gently mixing to combine. Onto a large serving platter lay butter lettuce and arrange salad on top. This mixture also taste delicious placed in a wrap with some shredded lettuce and cucumbers. If making these I mix a little mayonnaise, fresh lime juice and fresh shredded basil to spread onto wrap and then add shrimp mixture (which I've strained into a colander so it's not too wet from the original dressing)
Lime and Coconut Pound Cake (I absolutely love pound cake, especially this one)
1 stick butter, soft
1 1/3 cups sugar
3 eggs
1 1/2 cups all purpose flour
1/2 tsp. salt
1/8 tsp. baking soda
1/2 cup sour cream
3 tsp. fresh lime zest
2 Tbl. fresh lime juice
1/2 cup sweetened flaked coconut (extra for garnish)
Glaze
2 cups powdered sugar, sifted
4 Tbl. fresh lime juice
3 tsp. fresh lime zest (garnish)
Preheat oven to 325 degrees. Butter and flour a 9x5 loaf pan. In a bowl; stir together flour, salt and baking soda. In a bowl of electric mixer beat butter until creamy about 2 minutes. Slowly add sugar, beating until fluffy. Add eggs one at a time beating to combine. Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Beat on low after each addition. Stir in lime zest, juice and 1/2 cup coconut. Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for about 10 minutes then turn out onto rack. Cool completely before adding glaze. For glaze; in a bowl add powered sugar and whisk in lime juice. Pour glaze over cooled cake and sprinkle on coconut flakes and lime zest. Bet ya can't eat just one piece!
Rhubarb Crisp
Filling
6 to 7 cups fresh rhubarb
1 3/4 cups sugar
1/4 cup all purpose flour
pinch of salt
1 egg, lightly beaten
1 1/2 tsp. cinnamon
1 tsp. pure vanilla extract or almond extract
Topping
1 1/2 cups butter, cold
1 1/2 cups brown sugar, packed
2 cups all purpose flour
2 cups oatmeal
1/2 cup pecans, chopped
1/2 tsp. baking powder
Filling; in a bowl combine sugar, flour, cinnamon and salt, mixing well. Combine beaten egg, vanilla and mix to combine, gently mix in rhubarb. Pour into a 9x13 baking pan. Topping; in another bowl mix topping ingredients together until crumbly and pour over rhubarb mixture. Bake for about 45 to 55 minutes or until lightly golden brown. Remove to cooling rack. Serve with whipped cream or vanilla ice cream.
Old Fashioned Cherry Pudding Cake - this comes from my mom's recipe files, but I'm sure most of you have had similar such as; chocolate pudding cake or lemon pudding cake (love that). I've given this recipe a little lift with the addition of lime zest and rum extract. This cake is one of my sister Sandy's favorites.
Cake
1 cup sugar
2 Tbl. butter, soft
1 egg
1 cup all- purpose flour
1 tsp. baking powder
1/2 cup whole milk
1 (15 oz.) can cherries in syrup, drained and juice reserved (like the Oregon brand)
1/3 cup almonds, lightly toasted and finely chopped
2 tsp. fresh lime zest
Sauce
1 cup juice from cherries, you might need to add cold water to make 1 cup
1/2 cup sugar
1 Tbl. all purpose flour
1 Tbl. butter
1/2 tsp. pure vanilla extract
1/2 tsp. rum extract
Preheat oven to 325 degrees. In a bowl, add flour, baking powder and salt. Butter a 9x9 square baking dish. In a bowl of electric mixer, cream butter and sugar. Add the egg and mix well. Add the dry mixture alternating with milk and ending with flour mixture. Add cherries, lime zest and nuts and mix gently. Pour batter into prepared pan and bake for about 45 minutes or until golden brown. Sauce; in a saucepan add reserved cherry juice, sugar and flour and whisk together. Boil for about 10 minutes or until sauce thickens. Turn off heat and stir in butter, vanilla and rum. Remove cake from oven and place on wire rack, with a toothpick or wooden pick poke holes on top of cake and pour most of the sauce on top. Wait a bit so it will absorb then add rest of sauce. Serve with french vanilla ice cream or freshly whipped cream that you added to 1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar and 2 tsp. finely chopped lime zest.
Rhubarb Cake - y'all know how much I love rhubarb well here is a cake from my mom Dorothy's recipe file that is really good. I certainly do miss my mother!
Cake
1 cup sugar
1/2 cup butter
4 large egg yolks, beaten
1 cup whole milk
1 tsp. pure vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 cups rhubarb, sliced into pieces
1/4 cup sugar (her recipe calls for 1/2 cup, but I don't like it too sweet)
1 (3 oz.) package strawberry jello (I know it's strange)
3 cups mini marshmallows
Powdered sugar (garnish)
Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan. In a bowl of electric mixer cream the butter and sugar until light and fluffy. Add egg yolks, milk and vanilla and mix well. In a bowl, add flour, baking powder and salt and mix. Add this mixture to the batter and mix to combine. Place the rhubarb on the bottom of the prepared baking pan. Sprinkle over 1/4 cup sugar, the strawberry jello mix and then layer on the marshmallows. Pour the cake batter over all of this and bake in the oven for about 35 to 45 minutes or until cake is set. Remove cake to wire rack and allow to cool completely. Dust the cake with sifted powdered sugar. My mom used to take a paper doily and place over cooled cake, then she would dust the powdered sugar on top. Carefully she would remove the doily and Voila there was a beautiful design on the cake. She was a very cleaver and beautiful baker! This delicious sugar laden cake can be served with vanilla ice cream too.
Bon Appetit
"When they call on me, I will answer; I will be with them in trouble.
I will rescue and honor them." - Psalm 91:15
"If my people who are called by my name will humble themselves and pray
and seek my face and turn from their wicked way, I will hear from heaven." - 2 chronicles 7:14
"Trust in the Lord with all your heart; do not depend on your own understanding.
Seek his will in all you do, and he will show you which path to take.
Don't be impressed with your own wisdom.
Instead, fear the Lord and turn away from evil." - Proverbs 3:5-7
"Humble yourselves under the mighty power of God,
and at the right time he will lift you up in honor." - 1 Peter 5;6
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