Dee Dee's Delights

Yule Log (Buche de Noel)

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 18:13:06 PST

Buche de Noel is a pastry I will admit I am obsessed with. I saw a thing on TV about the making of one and the folk lore behind this French pastry. You make them at Christmas time, and they are to look like a log, which is the yule. They are to be given as a gift, and they are said to bring, good luck, prosperity, and good will in the new year. I have a few friends who could really use this in new year, so i am making these as well as one for my family. This recipe I am posting is a good one because it gluten free, but made in the traditional french way as well, and very yummy.

On to the Recipe »

Shrimp Salsa

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:03:43 PST

On Facebook I posted photos of the food i made for the Halloween party, one them was the shrimp salsa. Everyone kept commenting on that photo. At the party, the salsa was the biggest hit. What was funny was a few the guests only see me at this party, so they don't know me as well, said while eating this salsa, You like to cook huh, you do a good job of it too. When you opening a restaurant.

On to the Recipe »

Tuna Patties

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:03:57 PST

I been eating healthier, I was in a weight loss bet with some first to lose 10lbs type of thing, so watching carbs and calories, most important the fat. One thing I always enjoyed that is low carb and healthy is actually a recipe my mom makes for Lent, Tuna Patties. I have modified her original recipe because she fry them in butter.

On to the Recipe »

October Pie

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:04:10 PST

Well my plans for apple picking didn't go as planned, it rained all weekend long! One the recipes I love to make is this pie. It is an apple pie with caramel in it. I call Oct Pie because it seems in October we have caramel apples, so it is a caramel apple in a pie crust.

On to the Recipe »

Pittsburgh Potato Onion Pierogies

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:02:32 PST

OK, mom yelled at me last night. "Dee Dee I saw your blog, and how come you don't have pierogies on it, you know that is a Pittsburgh Staple." Well she is right, Pierogi are commonly associated with Pittsburgh, Pennsylvania. There is even a "pierogi race" at every home Pittsburgh Pirates baseball game, where four runners wearing pierogi costumes race toward a finish line. I found out the reason Pittsburgh has this big pierogi influence, is because of the large Polish heritage there.

On to the Recipe »

Bavarian Cabbage and Noodles

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:03:17 PST

Well today is the first day of fall! Summer is now officially over, but yesterday was 80 and supposed to be 80 all week. Figure that out. I was thinking of what I should do for today and I was craving this cabbage and noodle dish I do. Oh it is so good. Top off with sour cream mmmmmmmmmm.

On to the Recipe »

Sweet Texas Onion Margarita Salsa‏

noreply@blogger.com (Dee Dee's Delights) — Sat, 01 Jan 2011 12:04:16 PST

I made this salsa for my friend's 40th birthday. Like me she was a huge margarita fan and also loves salsa. She like s to decorate cakes, and she was also the one been there for me when going through my divorce and helping me move. So why I created this salsa for her birthday, she is my Cleveland sister :)

Ingredients:
1/2c chopped onion
2C diced fresh or thawed frozen peaches
2TB seeded hot peppers ( Do a variety of them for color)
Chili peppers chopped
2TB fresh chopped cilantro
3TB tequila
2TS grated lime peel
2TB fresh lime juice
1TB margarita mix
2TB sugar

Directions
mix all the ingredients let sit for a minumum of 3 hours in the fridge to overnight to allow the flavors to blend

Sweet Treat Balls

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:04:31 PST

Looks like the heat is coming back, it is funny how just when the kids head back to school, hot weather comes. I admit I do like some healthy things from time to time. for a while I was pureed fruit and then froze to make a fruit ice pop. I had a friend ask about a nice healthy after school treat. I knew I had this recipe from a bed and breakfast in Hawaii for these lovely balls. They are what you call a natural energy bar, is what we call them.

On to the Recipe »

calavasa al horno (Syrian Baked Zucchini with Cheese)

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:04:49 PST

I was married to a man from Syria, and I did learn a few dishes that are Middle Eastern, this zucchini dish was my favorite. I would make a huge pan of it and usually next day I take some for lunch. there was something about the combination of ingredients that makes this dish superb. It was great the next day. I never thought I would eat eggs as leftovers but with this I do, I love the taste of it.

On to the Recipe »

Pesche - Italian Peach Cookies

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:05:07 PST

This recipe is dedicated to the southern belle, Rue McClanahan. She was a peach ♥

It is now June, and it is the start of wedding season. In Pittsburgh or Western PA, we do a cookie table at weddings. Imagine my surprise when I moved to Ohio, and went to my first wedding, and did not see a cookie table. That was when I realized that it is a Pittsburgh thing. For those who are going what table? Usually there is a table full of homemade cookies, it is from friends, grandmas, etc. As the guest come into the reception, they get a drink and go to the cookie table and nibble on the goodies as they wait for the Bride and Groom to make their entrance. Sorta like a appetizer table before the appetizer. There is a great article about this tradition. Also a cool article and video appeared here in the NY Times. If you soon to be brides like to do this tradition, and want advice contact me :) Anyway, because this tradition, and as you know I'm born and raised a Pittsburgher, I decided to do a cookie I discovered last year. Pesche - Italian Peach Cookies. They were my signature cookie in my Christmas cookie trays, I think cute and definably get attention.

On to the Recipe »

Old-fashioned Banana Cream Pie

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:05:25 PST

Since I'm at my mom and dad's, I was asked if I can make the one thing in the whole world my dad loves. Banana Cream Pie. I will admit I did the pie for years with instant pudding, that was until two thanksgivings ago. I wanted to see if I could make it from scratch. That was my first attempt ever at making pudding from scratch. It actually was harder to find a recipe, that did not call for instant pudding then it was to make the pie. According to dad, this recipe has that great old-fashioned taste to it.

On to the Recipe »

Lemon Meringue Pie

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:05:44 PST

I told you before I love lemon, one the desserts I am known for is lemon meringue pie. I do have a funny story about my pie. I made it for work, and I made sure they saved at least one slice for a co-worker who wasn't there, I knew he loved sweets. Two of the workers were on diets, so 1/2 the pie was left, so we put in the fridge. I wasn't going to be there the next day when this co worker would be there so I told the others to tell him it was in the fridge. The next day in the afternoon, I get a phone call, and I hear laughter, they proceed to tell me that they told the co worker about the pie, they are busy with patients and all the sudden they hear this "Mmmm, yum, ohh this so good mmmm," Coming out the back room where the fridge was. They said it sounded like he was making love to this pie. He ate the entire 1/2 of the pie. They said he really enjoyed this pie, and then he got on the phone and said to me "Girl you know how to bake!"

On to the Recipe »

Antipasto Salad

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:06:00 PST

Well, Sunday I have a baby shower have to go to, and where everyone brings a dish. Sometimes I can not make my mind up, only because have so many things I can make. there supposed to be a lot of people there, so I thought this antipasto dish wold be good. I first made this last year for my dad, when he came up to visit and go to Cedar Point with me. I been told by my friends this is one of their favorite dishes I made.

On to the Recipe »

Strawberry Banana Bread

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:06:26 PST

Strawberries are on sale here. They looked so good Big and bright red, plus they are buy one get one free. I went to Trader Joe's, they too had strawberries on sale both frozen and fresh, and got me to start craving for a bread dish I really love making, Strawberry Banana bread. This recipe is from the Wilderness Lodge at Walt Disney World Resort. I made it as it is and I made it for my family with out strawberries and adding walnuts and makes just a great quick bread. I found this to be of interest, you know why they call banana bread a quick bread? because unlike traditional bread it doesn't have rise, punch down rise, etc it made in much less time that why any sweet breads, like banana bread is called a quick bread. Just one those useless bits of info I find interesting LOL.

On to the Recipe »

Strawberry Custard Cassata Cake

noreply@blogger.com (Dee Dee's Delights) — Sat, 01 Jan 2011 12:36:23 PST

At work, I always have a co worker that talks about Cassata Cake. She wanted the recipe. I would find several for her, but she always said no that not a cassata cake. She talked bout how it has strawberries and custard. She insisted that was cassata cake and that was her daughter's wedding cake. So I decided since, what I was finding her, despite the name, wasn't her cassata cake, to do more research. I came to find out what she describes as cassata cake is in fact called the Cleveland Cassata. A bakery in Ceveland, called Corbo's, started this version so that is why in looking for recipe I could not find what she wanted, basically it a Cleveland thing. I'm from Pittsburgh, so it is why I had no idea what she was referring to. I guess Pittsburgh has the infamous sandwich, Cleveland has this cake. I did find a really nice article all about this Cleveland Cassata and a recipe. So to Honor my friend I am posting her beloved cassata she keeps asking me to make for her and I have to admit it is quite good. It is a lot steps but it is easy. I'm going to post the recipe different then i normally do, because it is from the site I hyperlinked above. I'm putting her words in italic

For the cake layers:
2 1/4 c. cake flour
1 1/4 and 1/4 cups sugar, divided
1 T. baking powder
1 t. salt
3/4 c. cold water
1/2 c. vegetable oil
1 t. lemon zest
1 t. vanilla extract
5 large egg yolks at room temperature
8 large egg whites at room temperature
1/2 t. cream of tartar

For the custard:
6 large egg yolks
1/2 c. sugar
2 c. half and half
3 T. cornstarch

For the macerated strawberries:
3 lb. strawberries
2 T. sugar

For the whipped cream:
2 c. chilled heavy cream
1 T. sugar

Make the custard: (you can do this step the night before)
Whisk together all of the custard ingredients in a saucepan. Bring the mixture to a boil over medium-low heat, whisking constantly. Turn down the heat so that the mixture just simmers, and whisk until thick, 1-2 minutes. (The key words here are whisk constantly. The custard will tell you in no uncertain terms when it is done. It's like magic. One moment you can comfortably whisk your way through the liquid, and the next it is undeniably a thick custard. Cornstarch is neat like that.) Transfer the custard to a bowl, cover with plastic wrap or a round of wax paper, and cool. Then, chill custard, covered, for at least 3 hours, or up to 2 days.

Bake the cakes: (you can also do this step the night before)
Preheat the oven to 325 degrees. Line the bottoms of two 9-inch round cake pans with lightly oiled (I use cooking spray) parchment paper . Otherwise, leave the pans ungreased.

Sift together the flour, 1 1/4 c. sugar, baking powder, and salt twice into a large bowl.

In a separate bowl, use an electric hand mixer on high speed to beat together the yolks, water, oil, zest, and vanilla until smooth. Stir into the flour mixture.

In another large bowl, or the bowl of a stand mixer, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/4 c. sugar, and beat on high until the peaks are stiff but not dry.

Using a rubber spatula (and a very light touch), fold about a quarter of the fluffy egg whites into the egg yolk mixture. Then fold in the remaining whites. Be very gentle. The goal here is to incorporate the egg whites without allowing them to deflate significantly. It is all of the air that has been whipped into the egg whites that will make for tall and light cake layers. As soon as the egg whites are no longer visible, stop folding.

Scrape the batter into the two prepared pans and spread evenly. (Here is a trick for making sure you have poured an equal amount of batter into each pan: Grab two toothpicks and stick one into the center of each batter-filled pan. Then, pull them out and see if the amounts of batter on the picks line up.) Bake for approximately 35 minutes, until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.

For the next step, and for the splitting, wax paper is your friend. Any surface that carries a cake layer, I line with wax paper for easier transfer.

Allow the cakes to cool in their pans on a cooling rack for at least an hour. When completely cool, run a knife around the sides to release the cakes, cover each pan with a wax paper-lined plate, and flip. Gently lift the pans off of the cakes, and carefully peel back the pieces of parchment, taking care not to take the very tops of the cake with you. (I did end up pulling off a teeny tiny bit of the top of one layer, but it didn't matter, since the cake would ultimately be covered in whipped cream.)

Wrap the two cakes in plastic wrap, and refrigerate at least three hours, or overnight.

Meanwhile, prepare the strawberries:
Slice the strawberries thinly (but not too thinly - you want the slices thick enough so that you can really taste and feel the berries even once they are smothered by custard, cake, and whipped cream!), and place in a bowl. Sprinkle with the 2T. sugar, and stir. Allow the strawberries to macerate for 1 hour. Their juices will release and pool at the bottom of the bowl. Every so often, give them a stir. Strain the berries, reserving the released juices.

When the cakes are thoroughly chilled, and thus a little sturdier, it's time to split them in two. Using a long serrated bread knife, carefully saw each layer in half. Place each layer on a wax paper-lined baking sheet or plate.

Whip the cream:
Whip the cream and sugar together until stiff.

Assemble the cake!
(I experimented with my layering technique: custard alone between the first and second layers, strawberries alone between the second and third layers, and strawberries and custard between the third an fourth layers. In the future, I'll put strawberries and custard between every layer.)

Place one cake layer on a wax paper-lined baking sheet. Brush the top of the layer with 1/3 of the reserved strawberry juice. Cover with a layer of strawberries, and then with a layer of custard. Top with the next layer of the cake, and repeat: strawberry juice, strawberries, custard, cake layer. And again.

Using a spatula, cover the entire cake with whipped cream. Top with either leftover macerated strawberries, or a few "raw" strawberries. (Next time, I'll go with the latter.)

Chill the cake for at least 8 hours before serving, so that the cake has time to absorb the strawberry juices. Bring to cool room temperature before serving.

(To transfer the cake from the baking sheet to a cake stand, use the wax paper to gently scooch the cake from one surface to the other, then tear away the visible wax paper.)

I told you lots of steps, but does help to make this the night before the custard. The author of this recipe does do a nice job of explaining, I really feel I can't break it down any more then she did. One word she used I think needs broken down is macerate, for the strawberries that means: To make soft by soaking or steeping in a liquid. So basically for making mushy berries. I would also make the cake part the night before as well. It just helps so much with the time and assembly of this masterpiece. I also saved whole berries and used as garnish, just looks nicer.

Shrimp Scampi

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:06:44 PST

I went by the library today, and on display was 2 books, "Baking with Julia" and "My life in France" by Julia Child. So I got both right now, I admit I am in a french stage I want to learn french pastries. I go through stages like this, so I grabbed both books. Julia Child just fascinated me, so as I learn the book look for some french pastries coming up :)

One thing I love in the whole world is shrimp scampi. I love the lemony- garlic infusion in a butter sauce. I bought these shrimp ravioli and I had an idea to use a scampi sauce on them, and wow was it good! I used this scampi sauce on not only the shrimp ravioli, but the lobster ones too, and plain old fashion shrimp.

On to the Recipe »

Cinnamon Buns with Smear

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:06:59 PST

I cant believe it it rainy and they are calling for snow! It is April I mean come on. Hot or cold, don't care I just want a constant temperature! OK I want to be warm, but I mean this is nuts this weather. OK That my rant for the day LOL

There is nothing like waking up to fresh hot Cinnamon buns on Sunday morning. I admit, I use my bread machine to make the dough, hey it kneads and poofs it just right! I am talking about this recipe and it going to be featured on blogtalk radio. It a show I have been doing, and been fun creating the segments. Now on to the recipe:

On to the Recipe »

French Onion Beef Strudel

noreply@blogger.com (Dee Dee's Delights) — Sat, 01 Jan 2011 12:07:15 PST

OK your wondering, why did I change the design on the blog? I will explain that. I am very big on breast cancer. Lately in the last few years, I have had friends and co-workers and even bosses, get breast cancer, some survived it, some unfortunately have not. I was approached by someone to turn my blog pink for breast cancer, well after looking this design was the one I found that had pink in it. What was out there I loved, but was not appropriate for a recipe blog. You will also notice I added a Susan G Koman news box as well, I am honored to have been asked to do this and I didn't not mind turning pink.

With all that said, have you caught my talk radio blog casts? I really enjoy the two I have done and tomorrow I am going to do the third. Have a suggestion for a radio spot, let me know. Well lets get onto today's recipe French Onion Beef Strudel, OK so it more like a stuffed beef sandwich. It is good, reminds me of a hot pocket but only better.

Ingredients
1 loaf (1 pound) frozen bread dough, thawed
2 cups thinly sliced onion
1/4 cup butter, cubed
6 ounces beef tenderloin or top sirloin steak (1 inch thick)
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
3/4 cup shredded Monterey Jack cheese
6 tablespoons grated Parmesan cheese, divided
1 can (10 ounces) beef au jus gravy

Directions
Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside.

Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat.

Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese.
With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.

Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside. Yes this is a cheat, frozen bread dough, it works, especially in recipes like this, but if you can make your own bread then go for it! Saute onions, make beef sandwiches taste so much better, remember when onion is done it turns clear, your using the slotted spoon, it helps drain the butter residue, so not too oily in the sandwich.

Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat.
you want thin slices, sometimes a butcher will do this for you, but sometimes not, so when but the beef, ask if they cut thin slices for you, and also can buy thinly sliced sandwich steak slices, that too can work. Yes, your using the same skillet, it will not only help season the beef, but it also saves you on washing the dishes. Your going to want to add all the spices, flour, brown sugar all at once, so I tend mix all up prior in a small soup bowl then add, quick stir, then add the broth, and stir it up again, what you doing is flavoring this meat mixture and you want all the liquid to evaporate, after all you don't want a soggy sandwich.

Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese. Punch the dough down? Yes, you need to let frozen dough raise, and then punch down, it helps in the making of a bread product. i admit I don't make bread from scratch, without the help of a bread machine, so I cant tell you why, just accept that it is something you just have to do, if your stressed, think of it as stress relief, you get to punch something. make sure the beef mixture is in the center, you need it because the cutting have to do.

With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes. OK now you see why I said need that meat mixture in the middle? Just cut strips, and stop about 1/2 inch to the meat mixture, do that on both sides, just eyeball the lines to match up, but if you feel comfortable, before you lay that meat mixture down, pre cutting the bread, you have to have everything even, then do that, it fine.

Now doing the braid, relax take a breath it is easy. Imagine the bread creation in front of you as a shoe, and the strips and the shoe laces. now how do you lace up shoes, right start at the bottom, put the lace to the other hole, do that, you will be fine. Now sprinkle the cheese, You now made something look very nice.

Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce. have to let your pretty masterpiece, raise, you want puffy bread not flat. It wont taste right if you don't let it raise. When let raise a bit, put in the oven, Mmmmm smell that, nothing like fresh bread, then add onions and beef, you have everyone asking what are you making it smells delish.

Slow cooker Beef Stroganoff

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:07:28 PST

I get sometimes you just don't have time to make something from scratch, that is why a slow cookers is so awesome, I mean you fix it and forget it. Make in the morning, leave it on low, come home from work and dinner is done. My mother loves her crock pot. She makes everything in it from meatloaf to stuffed peppers, heck at Easter, since as warm out, she did not want to heat the house up with an oven, so she baked the ham in the slow cooker, and came out great. Slow cookers are just amazing. I have a great recipe for Beef Stronganoff, it easy, tasty and when come home the aroma will be so nice after a hard day at work.

On to the Recipe »

Stuffed 'Shrooms

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:07:44 PST

I am invited to a Halloween party every year at a friend's house. First time I went I made a stuffed mushroom, next year I made a different type of stuffed mushroom, from that point on I was know for mushrooms. The third year i went, I totally made a recipe up loosely based on Houlihan's 'Shrooms, Only i didn't want to bread and deep fry it, it was more the filling I wanted, so I made one up, using a copy cat recipe as a base, what came out of it was something that was out this world. Everyone at that party kept asking for the recipe, I was I made it up, I'm not sure LOL. Well needless to say, I made again and this time wrote down what i did, I also took them last year to a next step, making them into a puff and I give that variation at the end.

On to the Recipe »

Caramel Cups

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:08:01 PST

When I lived in Pittsburgh, I worked for a small hospital called Canonsburg Hospital, in the laboratory department. One year we had a cookie exchange, and some one made caramel cups as their cookies. I fell in love with this cookie. I asked for the recipe, but she forgot to give it to me. A few years later, I am now in Cleveland and I thought of those caramel cups. I really wanted to make them. So I looked everywhere for a recipe. I finally found it and after a few improvements, they became my signature cookie. I would make them for potlucks, or just something special, and I always took home an empty plate.

On to the Recipe »

Hawaiian fried rice

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:08:13 PST

Ever have a day when you just want to pop open a box of something and just be done with it, yes I get like that too. OK before go into too many details, I watch an episode of Jon and Kate plus 8, yes I did watch the show at one time, before they went to, ummmm annoying LOL. Anyway, Jon made Hawaiian fried rice, and at the time I was having a luau. I could not find a recipe, but I stumbled upon that used a box fried rice, and made it instead, and wow was it good. So even with a box item you can jazz it up. That is the purpose of Semi Homemade isn't it LOL.

1 package (6.25 ounces) fried rice
1 tablespoon butter
2 cups water
1/2 cup canned crushed pineapple, drained
2 tablespoons soy sauce
1/3 cup frozen peas and carrots, thawed
1/4 cup frozen cut corn kernels, thawed
1/4 cup green onions chopped

Open fried rice package and reserve seasonings. Combine rice and butter in a heavy large skillet and saute over medium heat until rice is golden brown, about 2 minutes. Gradually add 2 cups water, soy sauce, and seasonings from fried rice package. Bring to a boil. Sprinkle pineapple, peas, carrots, and corn. Cover skillet and reduce heat to low. Simmer until rice is tender, about 15 minutes. Remove from heat, Cover and let stand for 5 minutes. Fluff rice with a fork.

Open fried rice package and reserve seasonings. Combine rice and butter in a heavy large skillet and saute over medium heat until rice is golden brown, about 2 minutes. Basically your frying the rice part of this.

Gradually add 2 cups water, soy sauce, and seasonings from fried rice package. Bring to a boil. OK I add one cup of water, then soy mix add seasonings mix then ad the rest the water and mix, then have it come to the boil.

Sprinkle pineapple, peas, carrots, green onions and corn. Cover skillet and reduce heat to low. Simmer until rice is tender, about 15 minutes. this part is what makes Hawaiian, as boiling add the veggies and pineapple, yes pineapple, it really makes it good, trust me on this. Let simmer to allow to cooking of the rice.

Remove from heat, Cover and let stand for 5 minutes. Fluff rice with a fork. The covering allowing the rice to settle and to allow flavors to really come together. Rice can stick together so that is why you say fluff the rice with a fork, breaks up the clumps basically.

Margaritas, Hawaiian food, chocolate sounds like a great recipe for the weekend, don't you agree? LOL

Tortilla Chicken Soup

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:08:27 PST

When I first moved to Cleveland, I didn't know anyone. It was my 30th birthday and I had to spend the day training at one the family health centers, luckily it was close by. Later that day they learned it was my 30th birthday, they said had they known, they would bought me lunch. I thought that was so nice that these strangers would offered this. It was soon after that, and as I got to know them in the up coming weeks, that I found out they loved margaritas like I do,I'm not a beer drinker, but give me a margarita anytime. We became good friends. I always joke, I met some of my good friends in Cleveland on my 30th birthday. They introduced me to Mexican food. I had it before but it was once a year, if that. They had these little lab gatherings and it was at this Mexican restaurant known for it's margaritas. Later one them had me on a quest to find the perfect Tortilla Chicken Soup recipe. It was one her favorite things to get at restaurants, Well after much trial and error, finally got one, and I had a request on facebook for this recipe, and since the requester is also a good friend, here it is.

On to the Recipe »

Mango Pineapple Ham

noreply@blogger.com (Dee Dee's Delights) — Mon, 28 Nov 2011 17:08:43 PST

Happy Easter! I was asked where do I get inspiration for my recipes, well from many different places, cookbooks, online, food network, magazines. This ham recipe, is special to me. I am divorced, and my ex asked me for the divorce around Thanksgiving time, so here I was in an new apartment alone at the holidays. I decided I wanted to have a Christmas dinner party, this recipe was the recipe of the day. I have never made my own ham before, so I made it for the party. My friends came over and it was such a hit. So this recipe was the first real meal of my newly single life and it helped get me out the daze I was in at that time. So that is why it is special to me, plus it just tastes so good!

Pineapple and Mango Ham
Ingredients
2 cups store bought mango nectar or 2 mangoes, peeled, seeded and diced
1 cup maple syrup, light or dark
1 4 ounce can pineapple chunks
1 (16-ounce) can pineapple rings, juice reserved
13 to 15 pound ham, bone-in
Toothpicks, as needed

Directions

350 degrees F.

In a small saucepan, add the mango nectar or mangoes. Stir in the maple syrup, pineapple chunks and pineapple juice and bring to a simmer. Continue to simmer for 8 minutes and then remove from the heat. Working with a sharp knife, score the ham on the bias, fat side up, by drawing the knife from 1 side of the ham to the other. Be sure and make the incisions deep enough (about 1/2-inch) so that the glaze can reach the meat underneath the layer of fat. Continue scoring the top of the ham in the other direction to form a criss-cross pattern over the top. Using the toothpicks, attach the pineapple rings to the top and sides of the ham. With a pastry brush or a large spoon, liberally apply a layer of the glaze. Place the ham in the oven or a barbecue pit and cook, frequently applying coats of the glaze about every 20 minutes. Allow 20 to 25 minutes per pound of ham in a barbecue pit and 10 to 15 in a 350 degree F oven. Slice and serve.

In a small saucepan, add the mango nectar or mangoes. Stir in the maple syrup, pineapple chunks and pineapple juice and bring to a simmer. I use mango nectar, I like it better, but you may prefer using real mangos so why an option. Maple syrup? you maybe asking yes maple syrup, trust me it is good, it is the "sugar" in this recipe. Basically your putting all together. For Rings I just open the can, the with the lid use it the drain the juice right into the pot, the lid when open, acts as a barrier keeping the rings inside but letting the juice leave.

Continue to simmer for 8 minutes and then remove from the heat. The aroma when this simmering is heavenly, but you see it slightly thickening and while simmering it just fusing all the flavor to make one nice flavor.

Working with a sharp knife, score the ham on the bias, fat side up, by drawing the knife from 1 side of the ham to the other. Be sure and make the incisions deep enough (about 1/2-inch) so that the glaze can reach the meat underneath the layer of fat. Continue scoring the top of the ham in the other direction to form a criss-cross pattern over the top. Your making diamonds into the ham. but what if you bought a spiral cut ham. you don't have to do this part, because the ham is already cut.

Using the toothpicks, attach the pineapple rings to the top and sides of the ham. With a pastry brush or a large spoon, liberally apply a layer of the glaze. I usually use 4 toothpick for one ring, just place the rings on the ham, decorating the top. Then when your done glaze the ham.

Place the ham in the oven or a barbecue pit and cook, frequently applying coats of the glaze about every 20 minutes. Allow 20 to 25 minutes per pound of ham in a barbecue pit and 10 to 15 in a 350 degree F oven. Slice and serve. I added about a barbecue pit because some people will barbecue the ham and this recipe is perfect for this. I usually every 5-10 minutes keep re-glazing the ham till it done cooking. so if you have a 13lb ham then it to cook for 130 minutes (2 hours and 10 minutes) Yes it a lot of glazing but well worth it, you could go longer but I like lots of flavor and lots of glaze, really up to you how much you want to glaze it.

Well Enjoy your Easter! Till tomorrow!

Potato Salad and Pittsburgh Cole Slaw

noreply@blogger.com (Dee Dee's Delights) — Sat, 01 Jan 2011 13:38:28 PST

OK, I think today is a good day to talk about salads. I mentioned previously, my mom makes potato salad every Easter, since Easter is tomorrow, and the sun is shining and it finally feels like spring, salads seemed to be perfect for today. I will admit this recipe for potato salad, isn't my mother's. I got this recipe last year. My father came up to go to Cedar Point, I get tickets every year, and the only time any family comes up to visit me, so I make sure I make things that special for that weekend. I came across this recipe and it was so good. Dad really liked it and it is made different then most potato salads, because you actually make the dressing, by making I mean your cooking it. I had to put the coleslaw recipe in this too, I mean coleslaw and potato salad scream picnic and was a natural fit. Plus I really like this recipe, after all it is served on the official sandwich of Pittsburgh!

Potato Salad Recipe
Ingredients
1/3 cup sugar
1 tablespoon cornstarch
1 to 1-1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 cup milk
1/4 cup vinegar
1 egg, beaten
1/4 cup butter, cubed
1/4 cup chopped onion
1/4 cup mayonnaise
7 medium red potatoes, cubed and cooked
3 hard-cooked eggs, chopped
Lettuce leaves and paprika, optional

Directions
In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise. In a large bowl, combine potatoes and hard-cooked eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika.

Pittsburgh Coleslaw
1 bag coleslaw mix
1 onion, thinly sliced
1/2 cup apple cider vinegar
6 tablespoons sugar
6 tablespoons oil
salt and pepper to taste

Directions
Combine the coleslaw mix and onions in a bowl.
In a pot, dissolve the sugar into the vinegar and oil over low heat; add the salt and pepper and cool completely.
When cool, pour over the cabbage mixture and chill in the fridge for at least 1 hour before serving.

In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and egg until smooth. I don't add the heat just yet. I combined and make stir till smooth, then I add the heat.

Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Once I get the steam I see, so when starts to get hot, no not boiling, but just hot, add the butter, bring to a boil but stir every once in awhile, once boiling keep stirring, you see it thickening, and this does take about two minutes. Take off the heat and let cool.

Stir in onion and mayonnaise. The reason for the cooling of the dressing, is because once you add the mayonnaise, it could sour the mayonnaise and you don't want sour mayonnaise.

In a large bowl, combine potatoes and hard-cooked eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika. Yes it two bowls, It better to pour the dressing over the potatoes and eggs, and mix that way. You could add the potatoes to the dressing and mix that way but may get messy. Potato salad supposed to be cold so why we put in the fridge for an hour. The lettuce and paprika is just garnish.

Now to the coleslaw
Combine the coleslaw mix and onions in a bowl.
In a pot, dissolve the sugar into the vinegar and oil over low heat; add the salt and pepper and cool completely.
When cool, pour over the cabbage mixture and chill in the fridge for at least 1 hour before serving.
This is one bowl, because we are making the dressing and pouring over the slaw. I make it in the sauce pan and when I cool I just keep in the pan, and just turn heat off and let cool that way. The longer this sits in the fridge the better it tastes.

Well tomorrow is Easter, so it is ham time, ham is actually easy to bake it the glaze makes it, hmmm maybe that will be tomorrow's subject...