What I'm cooking lately ...

February 2013

Mexican Chocolate CakeFor a 12-cup bundt pan. I use two "loaf" pans

For cake
2 sticks (1 cup) unsalted butter
½ cup Dutch-process unsweetened cocoa powder
¾ cup water
2 cups granulated sugar
2 large eggs
½ cup well-shaken buttermilk
2 tablespoons vanilla (Mexico vanilla if you can procure it)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt

For glaze
2 cups chopped pecans (7½ ounces)
½ stick (¼ cup) unsalted butter
½ cup half-and-half
½ cup confectioners sugar
5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped (Or 15T cocoa power + 5T butter +1/4 tsp vanilla plus a lot more powered sugar!)
¼ teaspoon salt

(They call it a glaze ... more like fudge with the extra powered sugar ... )

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with cocoa powder (not the pre-measured though ... this is extra), knocking out excess.

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat (or microwave), then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.

Sift together flour, baking soda, cinnamon (I use freashly ground bc it's so delicious), and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps).

Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)

Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

Make glaze:
Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.

Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.
I think to serve this on a plate garnished with melted caramel ... might as well go all in.

JANUARY

• 5 slices thick cut bacon 
• 1 lb ground Italian sausage (I use turkey sausage ... still Italian, just not pork)
• 1 large sliced white onion and red onion also (used 1/2 a large one) 
• 2 cloves minced garlic 
• 5+ cups chicken broth/bouillon (enough to cover the potatoes once they are added)
• Russet potatoes, about 3 large potatoes sliced thin
• a bunch of kale
• 1 cup heavy cream (or entire container ... )
• salt 
• crushed red pepper (and maybe a dab of sour cream to garnish)

Brown bacon in heavy soup pan ... I cut it in small pieces before hand (Otherwise, crumble it when crisp).  The sausage, already cut to bite size pieces goes in to brown now.  Add sliced onion and and garlic; sauté til tranluscent.   Next, broth (but bouillon will do in a pinch).  I turned up the heat at this point because next in was the sliced potatoes and they need a hot liquid to cook properly. Time to salt to taste ... then add chopped kale til it's wilted then the cream.  I did use the entire pint.  Delicious! 

DECEMBER   

http://realmomkitchen.com/463/chicken-enchilada-soup-and-my-top-10-soup-recipes/

http://www.ivillage.com/chicken-and-cheese-lasagna-roll-ups/3-r-60638
substitute fettuccine sauce

http://dinnerdujour.org/2012/07/26/sweet-potato-and-salmon-fishcakes-with-chilli-and-lime/

Serves 4 as a light supper

If you don’t want to coat the fishcakes in breadcrumbs, you can simply dredge them in the seasoned flour and pan fry them. And if you’d rather bake the cakes in the oven instead of fry them, just put them on a baking tray lined with parchment paper in an oven at 350°F (180°C) for 20 to 30 minutes.

1 lb 2 oz (500 g) sweet potatoes
2 x 7 oz (200 g) cans of salmon
1 red chilli, finely chopped
zest and juice of 1 lime
a handful of fresh cilantro (coriander), chopped
salt and freshly ground black pepper
1 cup (120 g) flour
1 egg, beaten
1 cup (100 g) dried breadcrumbs
olive, vegetable or rapeseed oil
lime wedges, to serve
green salad, to serve

Peel the sweet potatoes and cut them into large chunks or thick slices. Place in a pot with plenty of cold water and bring to the boil. Simmer for about 10 minutes, until the potatoes are tender when pierced with a sharp knife. Drain and transfer to a large bowl. Mash the potatoes until they’re smooth, then stir in the salmon, flaking apart any large pieces with a fork. Add in the chilli, lime zest and juice, the chopped cilantro and some salt and pepper and stir well to combine. Shape the sweet potato and salmon mixture into fish cakes and set aside on a plate.

Place the flour in a shallow bowl or plate and season generously with salt and pepper. Place the beaten egg in a second shallow bowl or plate and the breadcrumbs in a third bowl or plate. First dredge each fish cake in the flour, shaking off any excess. Set aside the floured cake on a plate and repeat with the remaining cakes (doing it this way helps to keep your hands cleaner). Next, dip each floured cake in the beaten egg, making sure it gets coated all over with the egg, then place in the bowl with the breadcrumbs, sprinkling the crumbs all over the cake and gently patting them in place. Set aside the breaded cake on a plate and repeat with the remaining cakes.

Heat some oil in a large frying pan over a medium heat. Add the cakes to the pan in batches, taking care not to overcrowd the pan. Cook the cakes for 5 to 8 minutes, until the breadcrumbs are golden. Flip the cakes over and cook for 5 to 8 minutes more, until the other side is golden and the cakes are cooked through. (Alternatively, you can bake the cakes in the oven; see note above.) Serve with lime wedges and a green salad for a light summer supper.

http://www.mamalovesfood.com/2012/01/french-dip-crescents-with-easy-au-jus.html

http://blogs.babble.com/family-kitchen/2011/03/01/spinach-tomato-orzo-soup/
this was really easy and really delicious

 http://www.howto-simplify.com/search/?q=white+chicken+chili&q.x=0&q.y=0

this was great too ... and super easy

http://www.jocooks.com/soups/lemon-rice-and-pea-soup-with-chicken/

Ingredients:

• 1 medium onion chopped
• 1 tbsp butter
• 2 boneless skinless chicken breasts
• 1 cup long grain rice
• 1 cup peas
• 4 cups chicken broth
• 2 cups water
• salt and pepper to taste
• juice from 2 lemons
• hot sauce (optional)
• chives for garnish

Instructions:

1. Chop the onion and cut the chicken in small pieces.
2. In a soup pot, heat the butter over medium heat. Add the onion and saute, but do not brown, only saute until the onion is translucent.
3. Add the chicken to the onion and cook the chicken a bit until it’s white.
4. Add a cup of rice to the pot and then the chicken broth and water.
5. Add salt and pepper to taste, lemon juice, and hot sauce if preferred.
6. Cook the soup until the rice is done, about 15 to 20 mins.
7. Add the peas and cook for a couple more minutes.
8. Serve hot with chives for garnish.

http://joyouslydomestic.blogspot.com/2012/09/ultimate-overnight-cinnamon-rolls.html

http://handsonaddson.blogspot.com/2012/04/grandmas-old-fashioned-bread-pudding.html

http://www.eatliverun.com/apple-braid/#more-24074

I almost never jot down a breakfast recipe ... I prepare breakfast almost every day though.  My default mode is salsa flavored.  I guess I began being a tiny bit interested in cooking when we lived o the border.  My momma made oatmeal for breakfast almost everyday ... or cream of wheat (same thing, hot cereal).  I guess my children would say I do things with eggs for breakfast ... I will, but don't prefer, to cook sweet breakfasts (I do adore beignets, but only occasionally!)

saute whatever you have sausage/bacon, onion/pepper -wise

pour whipped up eggs in with that

you're in luck if you have corn tortillas on hand  (Migas!)

or flour tortillas (para llevar)

grate cheese on top

all you really hafta have on hand is eggs and Rotel though.

I could quite happily wake up and cook Tejano breakfast every day of the week.

First week of December2012:

1

Gumbo (SAM'S rocks), Rice, Cornbread muffins

2

Grilled Boneless Pork Tenderloin, Brussels Sprouts, Barley

3

Shrimp Grits, Salad with olives/red onion/walnuts/feta/apple  This is an excellent recipe.  Everyone in our home enjoys it quite a bit ... bacon, shrimp, lots of heavy cream ... what's not to like.  I cut this recipe in half because it just makes so much ... half is six servings.  The grits, or polenta, could easily be  prepared a day ahead if need be.  I baked the grits, let them cool, and cut out a shape (a big star tonight) before topping with the yumminess.  Tonight C said she could not taste the cheese at all ... I may not have used enough, but with all the other high fat ingredients, I thought to skimp on the parmesan.

4

Chicken, baked cheddar broccoli rice cups, Tomato/Eggplant

I'm going to use this recipe, but change it up a bit ... we don't like the outside of the eggplant ... I think I'll cube the eggplant and set it on top of the tomato slice ... then, not this cheese bc of the broc/rice cups already having cheese I'll garnish with onion tips and calamari olive slices.

5

Ginger/Cilantro Baked Tilapia, Orzo

6

Kielbasa Sausage, Roasted Cabbage, New Potatoes

Cabbage-> basically  @ 450 for 30 minutes +/-  I placed this in a roasting pan rather then individual foil pockets.

•  tsp olive oil (5g)
• 2 tbsp real bacon bits (14g)
• 2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper (more or less to taste)
• 1 Medium Head of Cabbage

Tomato Soup/ Grilled Cheese sandwiches/ Chips

Larry's Spagetti

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12 November 12 

I really don't know what the entree tonight is called.  Shepard pie ... cowboy casserole ... something else?

2 pounds of ground beef ... lowest fat % best for this

Worcestershire sauce

fresh garlic

1 onion (white)

1 can tomato soup

1 canned (drained) green beans

mashed potatoes

grated cheese Sharp cheddar probably best

tonight I didn't have any tomato soup so I deleted the onions, added one can of french onion soup, one small can of tomato paste, and because it snuck up on me that this is my night to prepare dinner for C's Monday night group (about 15 girls) I opted to add a can (drained) of fiesta corn ... it adds a nice color and I need to stretch it out a bit.  I was also short on sharp cheddar so this has a bit of smoked gouda as well.

So ... brown the meat, shot in the W. sauce and garlic ... I salt here also!  Once meat is coming along nicely add chopped onion ... cook for a while then add soup and stir to blend ... next add green beans (and corn) ... I usually cook this entire thing in my big black skillet, but tonight I transfered it to a large casserole dish for the girls and a couple of little ramekins for L and V ... top with already mashed potatoes (Do them while the other is cooking) and smother with grated cheese ... in to the hot oven (350) just til the chefs bubbles.  Really easy ... delicious ... and great for left-overs if your lucky enough to have any.

Salad ... cucumber sliced very thin, red onion, black olives, grated carrot, dill weed, salt ... tiny, tiny bit of garlic vinaigrette .  I would like it just fine with no dressing because the cucumber "leak" when they are salted.  Very fresh, very yummy ... delicious.

With this - hot bread and a spread made from one stick of butter and an equal amount of cream cheese with a large clove of garlic finely grated and all stirred together ... this should be served at room temperature.  (Awesome on Fritos if you're in your teens.)

pan grilled boneless pork chop with balsamic/honey brown/mustard reduction, asparagus also grilled, brown rice and baked acorn squash glazed with honey jalapeño (everyone loved it)

Ingredients

• 1 acorn squash
• 1 jalapeño pepper
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons lime
• ½ teaspoon salt
• ½ cup uncooked brown rice (or other grain)
• cilantro, for topping

Instructions

1. Preheat oven to 400˚.
2. Cut acorn squash in half, scoop out insides, and cut each half into four wedges. Place shell side down in the baking pan.
3. Mince jalapeño and garlic. Whisk with olive oil, honey, lime, and salt. Brush over acorn squash.
4. Bake squash for 20 minutes and brush extra jalapeño mixture over acorn squash. Bake for another 10-20 minutes until squash is tender and golden brown.
5. Cover rice with water and bring to a boil. Cook for 30-35 minutes until tender.
6. Layer roasted squash over rice. Drizzle with juice from the bottom of the pan and sprinkle with cilantro.

brown rice seems to be tastier and easier when prepared in the microwave oven ... instructions on bag

also ... next time (soon) I prepare this recipe, I will remove the outer peel and cube the squash before baking ... I think it will make a nice presentation, and no one at my table knew what to do with getting the squash free of the wrapper and what to do about the "ugly peel", no one said anything, but I saw them trying to figure it out ... this was a wonderful new recipe!

Insanely delicious Mac Cheese

1 and 1/2 cups Ritz crackers, crushed**I used one whole sleeve and used my food processor to crush the crackers  (I substituted "everything" crackers ... really good!)

2+ cups cheddar cheese, grated and divided

4 tablespoons unsalted butter, melted

4 and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked ... 1/2 box)

One 5.2-ounce container of Boursin Garlic and Herb cheese

2 tablespoons unsalted butter, cold

2 large eggs

1/2 cup milk

1/4 cup sour cream

1/4 teaspoon salt

Pinch red pepper flakes

Parsley, for garnish, optional

Instructions

1. Preheat the oven to 350 degrees.

2. Generously spray 8 cups of your muffin pan with cooking spray.

3. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.

4. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.

5. In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well.

6. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.

7. Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.

8. Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni-I did.  Save this and bake it separately, if desired.)

9. Top each muffin cup with the remaining white cheddar.

10. Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.

11. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.

not as wonderful re-heated ... but still really yummy ... this yielded 12 muffins and two individual casseroles btw.

breakfast pannini:

Panera's tomato basil bread sliced thin

each whole sandwich was buttered

placed in grilling pan and layered with grated cheddar

one scrambled egg

two slices of cooked turkey bacon

anothe layer of cheddar (to melt and "glue" the sandwich shut"

and I have a brick wrapped in aluminum foil which I place on top to really press the sandwich down 

the girls love this recipe

anything "panninied"is delicious

~:~

Lemon Pasta with Asparagus, Mushrooms and Onions

Ingredients:

• 1 lb Ziti noodles
• 1-2 tablespoons extra virgin olive oil
• 1 red onion, cut in half and sliced thin
• 1 container of sliced Baby Bellas (sometimes I sub in regular ole mushrooms)
• 7 stalks of asparagus, chopped into 1-inch pieces
• Kosher salt
• Pepper
• 1 tablespoon lemon zest
• Parmesan cheese

Directions:

1. Prepare Ziti noodles according to the directions on the box.
2. While noodles are cooking, saute onions and mushrooms in extra virgin olive oil. Once the onions start to become translucent, add asparagus to pan and add a touch of salt, pepper and lemon zest. Continue sauteing for a few more minutes until asparagus reaches the desired texture (I like asparagus a little crunchy so I only saute for a few minutes).
3. Toss the pasta and sauteed vegetables together, add some Parmesan cheese and serve warm.

 Salisbury steak, mashed potatoes, green beans ... first time ever recipes to follow

I think of this a TV dinner fare, but it was surprising delicious.

 shrimp, guacamole, roasted corn, refried beans tostado ... really good

this was really good too ... another first time recipe ... chicken with cheese ... recipe to follow

week of 29 July

Saturday

quesadilla

salsa

avocado slices, shredded lettuce, tomato, lime wedges

black beans

Sunday

grilled steak

brocoli

mac cheese

chocolate cream pie

 pretty basic ... not really even cooking

and this: pudding mix, cool whip and already made pie crust - special request (mother-in-laws recipe)

I did enjoy piping the cool whip on though ... and cherries ... big whoop!

Monday

Quiche and green salad

Ingredients

• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup half-and-half
• 3 eggs
• 4 slices Swiss cheese
• 1 recipe pastry for a 9 inch single crust pie
• 1/2 cup chopped fresh spinach
• 1/2 cup sauted mushrooms and onion
• 1 (4.5 ounce)  ham, cubed
• 1/2 + cup shredded Cheddar cheese
• freshly ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat together flour, salt, half-and-half and eggs in a medium bowl.
3. Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms and onions. Pour the flour and egg mixture over mushrooms. Cover with ham and top with Cheddar cheese.
4. Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.

Tuesday

Greek Chicken

Quinoa

cucumber/olives

hummus

pita

Chicken (3-5 lbs.) ... boneless may be frozen

1 Red Onion, diced

2 Cups Vegetable Broth

1/2 cup Greek Yogurt

1 cup Quinoa

Juice of 1 Lemon

1 Tbs. Oregano

1 Tbs. Basil

Place all ingredients except chicken in crock pot and stir well. Add in chicken.  Cook on low for 6+ hours. Use a thermometer to make sure the internal temperature of the chicken has reached 165 degrees (F).

note ... cooked in oven on 350 ... needed more seasoning and more lemon I thought, but everyone enjoyed it.

breakfast ... 

Wednesday

Cous cous

 boneless pork chops

green beans

Thursday

salmon

sauté squash and red peppers with pasta

• 
  

Friday

some cool appetizers ... pondering

olive/cheese/cherry tomato  kabobs

"bacon spread" (just tasting CB) on crackers

deviled eggs

mango salsa w/shrimp

Saturday at Lake

baked beans

chips and salsa

?

cookies?