The People's Kitchen

I am BACK. Sort of.

2010-07-22T20:55:00.000-07:00

Dyatlovo, Belarus 2010

Hello.... Hello??? Anyone there???? Today I was wondering if I should even get back to this. I promised you all 1 month an am back 2 months later. Forgive me, please??? You see... I left to Belarus for our mission trip with Zhenya for three weeks... having another awesome opportunity to serve my God.... and then unexpectedly we sold our camera there. Belarus was so much fun. As much as I contemplated for 1/2 a year on leaving Leah here withous us for 3 weeks I do not regret going. Tent camp was hard and completely different from the other times I had gone to Belarus but the kids loved it and heard about God and His love for them, which is all that mattered. Among being involved in all the other activities in the camp, my responsibility was craft time with the kids. The kids and I both enjoyed it.

It was so awful to leave after the first camp. Zhenya and others tried to convince me to stay, but I felt that it was time to go back to Leah.... This was the last picture we took before all the kids left home. I miss them all very much.

Now back to the camera......My baby (the camera, lol....) was gone and I had nothing to return home with. No pictures (that I took) or camera. I am glad my "photo-obsessed" friend Vik was in our camp, otherwise we would have no pictures. So... at the same time this was a goo time to sell our camera as Zhenya and I both really wanted a newer one.... oh and the fact that I lived at my parents' house for a month after comming back from Bealrus (since Zhenya didn't come back until a week ago) and I really didn't cook much. Just a time here and there. Or maybe just 3 times... lol. My mom was ready to kick me out.... :) but we survived. All in all, I am back and not with new pictures or anything but to say Hello and see if anyone is out there. Also, on a very exciting note we bought a new camera which arrived in the mail yesterday.

Get ready for this...... Canon T2I.

Yep. Soooooooo exciting. So.... I hope to take pics very soon and post something yummy and scrumpcious for you. While I was at my mom's I did make PW's Summer Stir Fry and oh boy was it light and summery and delicous. Make it.

Individual Rhubarb Tarts

2010-05-26T08:54:00.000-07:00

I have to confess. I have a new obsession and it's not vanilla beans. Rhubarb. Yum. Have you ever seen these pretty pink stalks at the grocery store? It looks like celery except a pretty pink. How could you not like anything pink? It was funny because one day as I was grocery shopping I came upon some rhubarb and was like... hm, this is a vegetable but I remember seeing it in a dessert recipe...??? I didn't end up buying any but immediatly went home and googled it. I came upon a million recipes which call for rhubarb, mostly desserts and baked goods. They all looked amazing. So... I chose to make a simple sponge cake and fill it in the middle with some cooked rhubarb and strawberry mix. It was sooooooooooooooo delicious. The next day I was back at the store for more rhubarb. I needed to make sure to try at least a few more recipes with this wonderful spring veggie while it's in season. Many recipes pair the tart rhubarb with sweet strawberries. This creates a wonderful tangy and fruity taste. Last weekend I made Rhubarb Crumb something.... from my Williams and Sonoma baking book. Paired with some vanilla ice cream, and I was in heaven. Lets just say, I love everything about rhubarb. I decided to share a recipe with you that I adapted from Joy of Baking. Individual Strawberry Rhubarb Tarts.

On a side note, I will not be blogging for at least three weeks as I am leaving to Belarus tommorow. Please pray for my husband Zhenya and I, and for the rest of our Hand in Hand group. Pray that the kids open up their hearts to God's Word and that we are prepared to share it with them.

**** Side note: I am now finishing this three days later and in an huge apartment on he 15th floor in Kiev, Ukraine. During my blogging the night before we flew out a thunderstorn hit my in-laws house causing power outages and a tree in the yard as well as on my sister in law's car. What a huge mess!!!! Thank you GOD for being merciful to us!!! ***

Individual Strawberry Rhubarb Tarts

Adapted from Joy of Baking

You will need:

For Pastry Crust:

*2 1/2 cups flour

*1 teaspoon salt

*1 tablespoon white sugar

*1 cup unsalted butter, chilled, and cut into 1 inch pieces

*1/4 to 1/2 cup ice water

*Filling (see below)

1. First make the crust. In a food processor or electric mixer, place the flour, salt, and sugar and process until combined.

2. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
3. Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
4. Add remaining water, if necessary. Do not process more than 30 seconds.

5. Turn the dough out onto your work surface and gather it into a ball.
6. Divide the dough into two equal pieces,flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour to relax.

For Filling:

*1 pound rhubarb cut into 1 inch pieces (approximately 3 cups)

*1 pound fresh strawberries, cut into 1 inch pieces

*1/4 - 1/3 cup flour

*3/4 - 1 cup white sugar

7. In a large bowl, combine the cut up rhubarb, cut strawberries, flour, and sugar.

8. Once the pastry has chilled sufficiently, remove the two disks of pastry from the refrigerator and divide each disk into four equal portions (you will have eight portions altogether).
9. On a lightly floured surface, roll each portion of pastry into a 7 inch (18 cm) circle.
10. Place approximately 1/2 - 3/4 cup of filling in the center of each pastry circle, spreading the filling out to about 1 inch (2.54 cm) from the edge of pastry.

11. Gently fold the edges of the pastry circle up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together. Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.

12. Meanwhile, preheat the oven to 400 degrees F.

13. Bake the tarts for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbly and starting to run out from the center of each tart.
14. Remove from oven and place on a wire rack to cool before serving. Serve with softly whipped cream or vanilla ice cream.

Enjoy!!!!!

Red Pepper Risotto

2010-05-19T05:53:00.000-07:00

I loove Italian food. I think I have mentioned this before. I am sure I have mentioned this before, but why not remind you of it. Rice on the other hand isn't in my top 10 favorite foods. I do like fried rice, the Chinese way, but white or brown rice by itself, not so much. Unless its sushi, but does that count??? This was until I made risotto. Yum. Have you ever tried it? It is a dish of rice that has been cooked differently from any other rice. You need some patience to cook it and can't quite walk away from the stove as you would when making regular rice. I also couldn't cook it in my rice cooker. Bummer. But it is oh so worth it. If you are Russian you know what "Risovaya Kasha" tastes like.... It is cooked by adding a little milk at a time until the rice is soft and has lost all of it's firmness. Well, this is KIND OF like that, except it is not a sweet dish and still has a bite to it. This specific risotto recipe also includes white wine which I think makes almost anything better, if you are into that sort of thing. Please, if you don't like "Kasha" don't automatically assume you won't like risotto. You could also make risotto with many different ingredients. This one calls for red peppers. I have seen some with dried tomatoes and basil. Whatever you like. The original recipe also calls for goat cheese which I am also not a fan of. If you are though, please feel free to use the original recipe.

Red Pepper Risotto

Adapted from Ree Drummond

You will need:

4 cups Chicken Broth, Low-Sodium
2 Tablespoons Olive Oil
½ whole Medium Onion, Diced
1 whole Red Bell Peppers, Diced
1 cup Arborio Rice
1/3 cup Dry White Wine
Salt To Taste
1/2 cup shredded Mozzarella cheese
½ cups Grated Parmesan

1. First start off by finely dicing your red pepper and 1/2 of an onion.
2. In the meantime, drizzle about 2 tablespoons Olive Oil into a pot and let it begin to get warm on medium heat.
3. In a second pot, pour in your 4 cups of chicken broth and let it come to a simmer. Turn it off an let it stand there.
4. After you have diced the onions, thrown them into the pot with the oil and let them cook for about 2 minutes or until translucent.
5. Now throw in your diced red pepper and let it cook for another 8 minutes stirring every once in a while.

6. When the red peppers have become softer, after about 8 minutes or so, throw in your cup of Arborio rice. Make sure that is it Arborio rice. I don't believe risotto will turn out the same with a different kind of rice.
7. Stir the rice and vegetables and let them cook for about a minute before we start adding liquid.
8. Now, if you are into wine flavored dishes, pour in about 1/3 of a cup of white wine and let it cook for a minute or two. Turn the heat to medium-low.
Okay. Now. This is how you make risotto. You gradually add in ladles of hot broth, stirring after each addition until the rice has absorbed the liquid. You repeat this process until the rice is done

9. To begin, add enough broth to almost cover the rice—about a cup or so.

10. Stir it around until the liquid is fully absorbed…

Like this.....
11. Then add in another cup or so of broth.
12. Stir it around gently while the rice absorbs the liquid…
13. And when the liquid is all absorbed… add more and repeat the process about 25 minutes. You might not need to use all of the broth. Try the rice and see if it is cooked with a little bite to it.

14. Finally when all the broth has been absorbed, thrown in about 1/2 cup of the shredded cheese and another 1/2 cup of the grated cheese.
15. And stir it all until it's melted. Turn off the heat.
16. Now my friends, you have made risotto and you could open and Italian restorante.

Well... maybe not just yet. But soon.

17. I like to add a bunch of fresh milled pepper to my risotto....

... and serve it next to Ina's Baked Shrimp Scampi.

Whatever you choose to serve it with, enjoy!!!!

Apple Tart

2010-05-11T13:38:00.000-07:00

All I can say is that this involves puff pastry and apples. Yum. It also requires about 5 minutes to put together not counting baking time or thawing. Yum. I originally saw a recipe for apple tarts in one of Ina's cookbooks (actually my friend Inna introduced me to it). Later I found a bunch more and I just combined them. Still working on making it perfect, but so far it's not all that bad. It's sooooo delicious.

Super Easy Quick Apple Tart

You will need:

*2 Puff Pastry Sheets (one box)

* 4 whole Apples

*¼ teaspoons Salt (if not using lemon)

*1 cup brown sugar

*1/3 stick unsalted butter (optional)

*1/2 (juice of) lemon

1. First we need to thaw the frozen puff pastry sheets. Start with just placing them on a baking sheet for about 20 minutes. (If not using parchment paper, spray the baking sheet with cooking spray after they have defrosted for about 20 minutes. This way the pastry won't get all soggy.)
2. In the meantime, core, halve and thinly slice about 2-4 apples depending on size. I used four and had a few leftovers (which my toddler devoured since they were soaked in brown sugar).
I recently spend $5 and bought an apple corer. It is so much easier.... I don't know why I hadn't done this a long time ago.

After coring the apples slice them in half.
4. Now thinly slice the apple halves. If you have a mandoline, I love my Borner, you can certainly use that. This way it's faster and the apple slices are all exactly the same size, which is always good for anyone who has a little OCD.
5. After you have sliced all the apples, slice a lemon in half.....
..........and squeeze out the juice of 1/2 of the lemon into the bowl with the apple slices. This will give them a little taste but mostly prevent them from browning too quickly.
.... and then mix it all around....
6. Now dump in one cup of brown sugar. I have recently fallen in love with brown sugar (and Rhubarb... post on Rhubarb tarts coming soon).

Oh yeah, and if you added the lemon the salt isn't necessary.
... and with a wooden spoon mix it again. Yes, it has to be wooden!

Just kidding.
7. Back to the puff pastry sheets. After about 20-25 minutes, unfold the sheets and now you need to make a very important decision. Ok, it might not be all that important but still.
You can cut the sheet right along the lines where it was folded creating three long strips or...
......you can either cut the sheet in 1/2 right down the middle... which when baked will give you more puffed dough around the edges. Sometimes I will cut one in half and the other in thirds as you will see later.....

8. At this point preheat the oven to 415F.

Back to these babies. They have now given of a little juice. Yum.

Try a piece. Now try to stop. :)

10. When you’re ready, simply lay the apple slices in a straight line on top of the puffed pastry, overlapping them as you go. As you can see, this is the thinner rectangle of pastry, and the apples just about fill up the space.

Sometimes I like to sprinkle a little more brown sugar on top just for kicks.
11. And then top it off with a few dots of cold butter. The butter adds on a nice flavor. (I know, I know... that probably wasn't necessary)
These are what I had for leftover apple slices. Between myself and my 18 month old, they were gone in a jiffy.
12. Finally bake the tarts for 18 to 20 minutes, or until pastry is puffed and golden brown.
13. Now when you are ready to serve them you could:

Sprinkle them with powdered sugar

or Serve with some whipped cream

or Next to some ice cream

or Drizzle some caramel on them

or Melt some jam.... and even add in a tablespoon of rum or cognac..... YUM

I have tried the tarts with all of these versions and they are all YUMMY! It all depends how you like it..... this time I used some raspberry jam because I didn't have any apricot which I would have normally used.

See that bottle in the back... it's ORANGE MARMALADE.... I melted some of that and brushed it onto one of the tarts....
Whatever you choose to do.... it's good. Serve warm or at room temperature.

Roasted Lemon Chicken

2010-05-05T15:35:00.000-07:00

Until this past Thanksgiving I had never roasted a bird before. Then I finally roasted a turkey. It was good. Obviously turkeys are huge and require a long time to roast so I thought well why not try roasting a chicken. I thought it would be complicated and time consuming. Then as I was browsing through one of my favorite cookbooks by Ina Garten I saw this recipe. Yum. Yum. This was so simple. A roasted chicken with lemons. But.... there was a twist. She makes homemade croutons by sautéeing them in some olive oil and then cuts the roasted chicken into pieces and lays the pieces over the croutons. The croutons sponge up all that yummy juice from the chicken. Ina describes that she was inspired by this idea when she went to France and saw these chickens being roasted (rotisserie) and the drippings would fall onto the bread cubes. Yum. I love chicken. I love lemons. I also LOVE croutons. Homemade you say? Well.... I never tried before either, but really its just some bread cubes (great way to use leftover bread) tossed with some S+P and OO. Yum! First they get crunchy on the outside and then they get a little soggy from the juices of the chicken. Perfect if you ask me. This is also a relatively healthy recipe.... for those of you who are concerned (as I should be....). To make it even healthier you could omit the butter and use OO instead. Tommorow, go chicken shopping. Make it for dinner. Let me know what you think.

Lemon Chicken with Croutons

Adapted from Ina Garten, Barefoot Contessa

Here is what you'll need:

1 (4 to 5-pound) roasting chicken
olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
4 tablespoons unsalted butter, melted
1 baguette or round boule French or Sourdough bread(cubed, about 3 cups)

1. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Pat dry with a paper towel.

2. Preheat the oven to 425F.

3. Generously rub entire chicken inside and out with kosher salt and black pepper.
4. Quarter about 2 lemons........
5..... and stuff inside the cavity. I just tuck them in tightly and leave it like that... no pinning require (as long as they are not falling out of the chicken)

6. Place the chicken (breast side up) on a roasting pan covered with foil and drizzled with a little Olive Oil. Tuck the wings under the chicken. You can also tie the legs. I don't.

7. Now brush the chicken all over with the melted butter. Or you can brush it with Olive Oil if you preffer.

8. Now pop that chicken into the oven for 1 hour and 15 minutes at 425F.

9. In the meantime at some point make the croutons......

.............. Drizzle a large pan with some olive oil... and turn the heat on medium-high.

10. In the meantime, cube a baguette. I have made these croutons with a sourdough boule or a French baguette. Either works just fine.
You will need about 3 cups. This specific time I only used 1/2 of a baguette as I was serving dinner only for the two of us.
11. Now throw the bread cubes into the pan with hot oil. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 t0 10 minutes.12. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

13. Place the croutons on a serving platter and please try not to eat them all while the chicken is roasting... I eat about half, so make extra. (oops, my bad)
14. The chicken should be done roasting in 1 1/4 to 1 1/2 hours or until the juices run clear when you cut between the leg and the thigh. It will look nice and golden like this!
15. Cover with foil and allow to sit at room temperature for 15 minutes. This allows all the juices to really flavor the bird. (Is chicken a bird???)
... Now, you could just set this entire bird (I like saying bird...) right over the croutons to have a nice presentation and carve it in front of guests right at the dinner table....
..or if you are like me and don't know how to carve the bird the right way, just cut it up into pieces and arrange the pieces over the croutons. This way all the juices soak right into the croutons.

I also take out the lemons and arrange them right onto the platter for a nice look. Some like to squeeze out the juice of these lemon wedges onto the chicken. Yum!

And of course, enjoy!

Macarons

2010-04-30T19:47:00.000-07:00

Have you ever heard of Tartellete???? If you have, I am sure that you associate her with the Queen of Macarons. For those of you not familiar with Tartellete -Helen actually, she is an amazing food photographer and has a site where you can find many many not only delicious treats but beautiful pictures. The first time I ever tried any of her recipes were the Apricot Teacakes which many of you seemed to enjoy. Well, Helen also makes amazing macarons. I assume they are amazing b/c I made some last week and they were delicious. So elegant also. Helen has probably over 20 different recipes for macarons. Let me clarify, the recipe is the same, it is the filling and the flavoring of the actual macarons are different. Some have lavender, some raspberry with mascrapone cheese, oh.... I am drooling already. These little treats are savory... For those of you who have never heard of macarons until reading this, like I did when I stumbled upon Helen's website, they are little cookie shaped meringues that are made with ground almonds. Then some sort of yummy filling gets scooped on one of them and the other macaron goes top up. Like Oreos. Yum. YUm. YUM. Either way, any baker knows that when she makes macarons and they come out right, it is a feeling of accomplishment. Why? I don't know... not that they are hard to make, you just have to be very careful. Well.. lets just say the first time I made macarons I didn't take pictures of them to blog about. I also wasn't taking step-by-step pictures this time but they came out perfect and I HAD to blog about them. I know... humble, right? Well.... If you ever want to feel satisfaction, try making macarons (although if they don't turn out right, don't blame me). The macarons I made were plain with a Ganache Mousse filling which I used when I made these. It is funny that I chose to follow Helen's recipe for Macarons from Farida's AZ Cookbook site. I have following both, but because Farida's were simple and to my taste buds, I decided to use her adapted version. Also, in all of Helen's recipes she uses 90gr wgg whites (about 3) and we used about 200gr (5-6 egg whites) to double the amount. Thank you Farida for the wonderful adaptation (and for letting me use your pics until I make macarons again) and Helen for the recipe.

Macarons with Ganache Filling

Basic French Merengue Macaron recipe by Helene of Tartelette. Published in Desserts Magazine -

slightly adapted by AZ Cookbook

Ganache Mousse recipe adapted from Williams-Sonoma Baking

You will need (for the shells);

5 large or 6 small egg whites (or 200 g weighed), at room temperature
1/2 cup (100 g) granulated sugar
1 1/2 cup (220 g) blanched skinned almonds, whole
4 cups (400 g) powdered sugar

1. In a bowl, whip the egg whites to a foam, gradually add the sugar and continue beating until you obtain a glossy meringue.

2. Finely grind the skinned almonds in a food processor. Transfer to a mixing bowl. Add the powdered sugar and stir to mix. Gently fold in the beaten egg whites.

3. Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. (You can also use a teaspoon)

4. Preheat the oven to 300F (150C). Let the macarons sit out for an hour to harden their shells a bit and bake for about 15 minutes, until they have changed their color slightly. Do not overbake. Let them cool completely before filling.

Assembling

Spread a thin layer of the ganache (about 1 rounded teaspoon) over the cookie bottoms. Press a plain cookie onto the ganache mousse. Store the cookies in an airtight container at room temperature for up to 3 days.

PW's Drip Beef Sandwich

2010-04-26T10:28:00.000-07:00

This sandwich changed my life. I am not kidding. (ok, just a little). But it almost changed my life. It is soooo good. The Pioneer Woman, my obsession, makes the meat for these in a Dutch oven. Since I do not own a Dutch oven and because I DO own a crockpot, I make these in the crock pot and it works wonders. It is so convenient to just stick the meat (+some ingredients) and leave for the day. (In my situation, this doesn't happen often, but when it does, oh boy, am I glad to come home to these babies.) This also doesn't require an expensive cut of meat, actually the cheaper the better. If you have a crock pot or a Dutch oven please make these. I am asking nicely, Please??? They might change your life, you never know.

Drip Beef Sandwiches

Adapted from P-Dub

Here is what you'll need:

1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
¼ cups Water (not pictured...)
½ jars (16 Oz) Pepperoncini Peppers, With Juice

1. First, (I know, gross....) cut off the large chunk of fat (if your chuck has one) and toss it (or feed it to your dog if you have one....) lol
2. Add the beef broth and water to the crockpot (or Dutch oven).
3. Add in the 3 tablespoons of the Italian Seasoning.
4. ....and add in about 15 or so pepperoncinis, along with half the juice of a 16 ounce jar. Stir it around.
5. Now, throw in that large roast and then scoop out some broth mix on the bottom and pour it over the top.... just to coat it.
6. Close the lid (and please do not open during the entire roasting process).
7. Turn your old and passed down crockpot on low for 7-8 hours or high for 4-5 hours.

8. Leave it alone.... go to work or take a field trip with your kids.

9. Come back to some yummy meat which if done, should fall apart when picked with a fork. If your meat is not this tender it is not done. It need to go back in the crockpot and finish cooking for about an hour or so.

10. Now with two forks tear apart all the meat placing it back in the broth...

11. At this point you are ready to make sandwiches. You can also put this in the refrigerator and reheat it the next day and have Drip Beef Sandwiches for lunch. (The meat will stay good in the fridge for up to one week. Because it is in a vinegar broth... the acidity keeps it from going bad quickly, kind of as if it is pickled.)

12. Now when you are ready to assemble, you will need some deli rolls, Mozzarella (or really any kind) cheese slices, and butter.

Yum, bread, butter and cheese, I could eat that alone.....

13. Butter the deli rolls....14..... and toast them in the oven (I was making just one sandwich so I used my toaster oven.)

Once toasted instead of turning off the oven turn it on BROIL...
15... and burn them if you are me. But that is ok, I like them this way...
16. Now heap some meat right onto the toasted roll. Top with some of the peppers.
17. Add slices of cheese... and stick back in the oven under BROILER for a minute until the cheese melts.

(Do not step away as this happens quickly)
18. Now this... the juice from the pot... is what makes these sandwiches called "DRIP beef"..... scoop some out into a small dish or ramekin...
... and when the cheese has melted, top it with the upper half of the roll.... (obviously)
.... cut the sandwich into half.....
.... and use the drippings to dip your sandwich in them....

Yum.

YUm.

YUM.

Yummy.

You get the point, right????

Graham Crackers... and more....

2010-04-22T19:28:00.000-07:00

OK.... today I made something VERY simple and VERY Yummy. Since it was my first time making it, I did not take pictures nor was I planning on blogging about it.... but how could I keep this from you???? Last week I made a cheesecake and therefore I had some "leftover" graham crackers. These really were not "leftovers" as I make cheesecakes often and will probably need to buy another box in the near future. But, I looked at my "leftover" graham crackers and debated the things I could make with them. I wish I could tell you that I made this recipe up... but I would be lying. It is ok though... because I used the recipe and then for the topping I made a ganache mousse from Williams and Sonoma Baking Cookbook to spread over. And.... are you ready??? I topped the top with half of a sliced strawberry. It was much more presentable that way! The assembled and cut squares reminded me of tiramisu (the way it looked). The taste was... well yummy. Light and fluffy. The ganache mouse added that perfect chocolate hint....I know... you are thinking, "so... what was it that you made?"

This:

It is GRAHAM CRACKER CAKE SQUARES

From Kraft

You will need:

15 Graham Crackers, broken in half (30 squares), divided

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1.Arrange 10 graham squares, slightly overlapping, on bottom of 8-inch square pan; set aside.

2. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min.

3. Stir in COOL WHIP.

4. Spread half the pudding mixture over graham squares in pan; top with layers of 10 of the remaining graham squares, remaining pudding mixture and remaining graham squares.

5.Refrigerate 3 hours.

Spread with ganache, chocolate frosting or ganache mousse just before serving.

If you would like to make the:

Ganache Mousse:

From Williams and Sonoma as seen on AZ Cookbook

(Thank you Farida for the picture)

You will need:

15 g semi-sweet or bitter-sweet chocolate
1/4 cup (2 fl oz / 60 ml) milk
1/4 cup (4 fl oz / 125 ml) heavy cream

1. Put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the milk just to a boil. Remove from the heat and immediately pour over the chocolate. Stir with a wire whisk until the chocolate melts and the mixture is smooth.

2. In a clean bowl, using a balloon whisk, whop the cream just until soft peaks form.

3. Gently fold the cream into the chocolate just until the two mixtures are incorporated. Do not overfold, or the filling will be gritty. Cover with plastic wrap and refrigerate until firm and spreadable, about 1 hour, or for up to 3 days.

Please keep in mind these need to be refrigerated, as the frosting is mousse and can melt!

The World Blogs

2010-04-21T15:15:00.000-07:00

I am so excited. Excited because I see more people starting to blog. Why does this make me excited??? Oh, I don't know. It is not like I have too much time on my hands to sit here and read all these blogs besides that ones I already do read... no.... but I do. It is nice to read how people are living and what they are thinking. It is a bittersweet feeling. Pavel from our church just recently told me he started a blog and although he only has one post, not really even a post, I am still excited. Yesterday I was browsing on Facebook, more like "stalking" as someone described to realize that Tanya, a girl whom I know a little who lived in Italy for a little bit also blogs. Cool! Now today, another friend, Stephanie, a mom of 3 little ones, who recently created a blog called "Dead and Domestic" scary but funny blogged about food and my blog. I was thrilled. Not so much that she blogged about "me" or "my blog" but about food and how it brings people together. She also included this verse from the Bible which made me happy.

So, to all of those who read and blog....happy reading and happy blogging. Most of all HAPPY EATING and HAPPY FEEDING!!!

German Pancakes with Sauteed Apples

2010-04-19T06:45:00.000-07:00

I like to think of myself as partially German... which I am (but only about 1/4). Does that count??? I like like to think I am Jewish (as does my husband and my parents) which I am NOT, as in at all... Oh well. :) Either way, when I saw a recipe for "German Pancakes" although some refer to them at "Dutch Babies" I felt like I was obligated to make them. I mean, I am German, right??? Partially??? German Pancakes are large pie crust almost pancakes (at least in this case) and can be topped with numerous different toppings. The original recipe suggested lemon slices and powdered sugar, Deb from Smitten Kitchen where I found the recipe suggested fresh berries and maple syrup. Since I did not have any berries or syrup on hand I raged my fridge and found a couple of apples. PERFECT, I thought.... what could be more German than something with apples in/on it??? So I sauteed them in some brown sugar and topped my pancakes with them. The combination was wonderful. The pancake itself was not your regular pancake. It was much more of an "omelette" than of a "batter" pancake.... I mean 4 eggs to 2/3 cup flour... Either way, I thought it tasted great. What I loved best about it was that it was something different. Not pancakes (although we love pancakes) nor an omelette (which we love too). Either way, try it. Let me know what you think.

German Pancakes

Adapted from Smitten Kitchen

This recipe makes two 9-inch pancakes.

You will need:

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter

1. Preheat the oven to 400F.

2.Dump the eggs into the bowl of an electric mixer. Mix until light yellow in color. (You can also use a blender for this batter)
3. In the meantime grease two 9inch cake pans. Grease well....
4. When the eggs are done beating, add in the remaining ingredients.

......... The recipe did not call for melted butter, just softened and I had clumps of butter in the batter (which weren't a big deal as they melted in the oven, but you could also melt the butter ahead of time and then add it to the batter or even better instead of "buttering" the cake pans pour a little melted butter in the pans and then pour the batter over the butter. Have I confused you enough???

5. Now, pour half the batter into one cake pan and half into the other. Because I have a little OCD (not really...) I poured the batter first into a measuring cup and then that way I made sure it was split evenly between the cake pans.
6. Bake in the preheated oven for 20 minutes at 400F, after 20 minutes turn the heat down to 350F and bake an additional 10 minutes.
7. In the meantime, I made sauteed apples to top the pancakes with. If topping with something else, ignore steps 7-12.

If using sauteed apples as a topping you will need:

2 Apples

1/4 cup brown sugar

1 tablespoon cornstarch

1/2 cup cold water

cinnamon (optional)

.... First, I took two Granny Smith apples, because it is what I had, and peeled and cored them. Then I sliced them into think wedges.
8. Melt about 3 tablespoons unsalted butter on medium heat in a 10 inch skillet....

8. Add in the apple slices and saute over medium heat stirring constantly for about 10 minutes or until tender and beginning to change color.9. In the meantime, take 1 tablespoon cornstarch and dissolve it in 1/2 cup cold water. Set aside.
And.. in the meantime, without opening your oven show your toddler what kind of fun shaped pancake we will soon be eating. Ours was very amusing.

... Back to real world... and the apple slices.... They should be starting to smell yummy and get some golden flavor on them.
10. When the apples have started to change color, pour in the cornstarch/water mixture and stir into the apples.
11. Now, add about 1/4 cup brown sugar and a dash of cinnamon (if using). Let them get acquainted.
12. Then reduce the heat and simmer for 3-5 minutes. Turn off the heat and wait for the pancakes to be finished baking.
Mmmmm..... I could eat this right out of the skillet or with some ice cream.....

When your pancakes are done, slide them onto a dinner plate.....

..... and top with those yummy apple slices, or whatever else you chose. I also sprinkled with powdered sugar..... just to make it fancy.
Oh and, try to keep your husband from devouring them while you are still taking photos. :)

Twice Baked Potatoes..... so Delicious

2010-04-14T11:35:00.000-07:00

When it comes to potatoes....I am neutral. (Does that sound right???) What I am trying to say is that I neither absolutely and positively love them and have to eat them like I do with pasta..... (or cheesecake) nor do I say "No, Thanks". These twice baked potatoes are potatoes that I would probably never say "No. Thanks" to. Yummy. Of course for since you have noticed.... every good recipe must have a stick of butter (just kidding) but this one does.... along with some bacon and cheese. Yum! Yum! Yum! (And... Anya if you are reading this, I know you are thinking that I am trying to kill your husband, :) but you could always omit the butter and cheese and bacon... of course than you might as well just have a salad. I promise someday, I will post something healthy. That day is not today and tomorrow doesn't look good either. For the rest of you... make them and serve them to your special person and they will love you forever. :)

Twice Baked Potatoes

Adapted from PW, Ree Drummond

You will need: (Sorry no pic)

* 4 Large Russet Potatoes

*1 stick butter

*1/2 cup bacon bits (make your own or use store bought)

*1/2 cup sour cream

*1/2 cup grated "orange" cheese (Cheddar, Jack, etc.) (Plus a little more for sprinkling)

*1 scallion (green onion), chopped

*Salt and Pepper to Taste (I use Lawry's seasoned salt)

1. Rinse and dry your potatoes with a paper towel.

2. Lay them on a baking sheet as is.... no oil or anything and bake for 1 hour and 15 minutes at 400F.

3. In the meantime, cut a stick of butter into squares and add it into a medium mixing bowl.
4. Now add in 1/2 cup bacon bits to the butter...
This is what I used.... these work just fine for this recipe....
5 . To that same mixing bowl add in 1/2 cup sour cream.... and set all this aside until your potatoes are done....

6. Now when these puppies are done.... they should be fork tender. We need to scrape out the inside of the potato leaving the skin whole.... so try to do this as careful as possible. They are also hot so grab a hand towel and make a cradle with it in your palm and then with the other hand slice the potato in half lenghtwise.

At this point.. also decrease your oven temp to 350F.

7. Now... with a tablespoon carefully scoop put the insides right into that same bowl with the other ingredients.

Keep doing this until all the potato insides are out and you have beautiful potato skins all ready to be stuffed....
8. Go take out your masher.... I will be here waiting for you.....

You back? Ok.... mash all that together.... MMmmmm...
9. Now we need to season the potatoes. Why? Because they like to be seasoned! :) I use Lawry's Seasoned Salt.... and love it. You can use the regular white stuff...
.... and add some fresh ground black pepper.....
10. Now, add about 1/2 cup of your shredded "orange" cheese.... and mash it all around.
12. Finally, add in the chopped scallions.

13. Lick off the masher b.c. it is just so darn good.

14. Back to these babies.... fill them with that mix we just made. Fill them plentifully.
15..... and of course sprinkle some more cheese on top. It's the right thing to do.... :)
17. Stick these back in the oven for 10-15 minutes or until the cheese melts at 350F.

And... like I always say, Enjoy! You only live once!!!

Blueberry Cobbler

2010-04-12T06:31:00.000-07:00

Blueberry Cobbler

Adapted from Ree Drummond, PW

You will need:

1 stick Butter (Melted)
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blueberries,
or blackberries, raspberries....etc. (frozen Or Fresh)

1. Preheat the oven to 350F.

2. Butter a medium sized baking dish. I used a pie dish.
3. Cut the remaining butter into smaller pieces and put into a microwave safe bowl. Melt the butter. About 45 seconds in the microwave.
4. In the meantime... Pour 1 cup of sugar and flour into a mixing bowl. Then pour in the milk and whisk it well until all mixed. You don't need to overbeat it, just incorporate....

5. Now, add that melted butter into the batter and also whisk it in completely.

6. Rinse and pat dry your blueberries or whatever other berries you are using.
I rinse them and then lay them down on a paper towel and lay another paper towel on top and gently press to soak up the water.
7. Pour the batter into the buttered baking dish.
8. Sprinkle blueberries over the top of the batter; distributing evenly.
9. Sprinkle almost ¼ cup sugar over the top... (leave about 1-2 tablespoons).
10. Bake in the preheated oven for about 50 minutes.
11. When about 50 minutes have passed, take the cobbler out of the oven and sprinkle the remaining 1-2 tablespoons sugar on top. Stick back in the oven for about 10 minutes.
.... and of course enjoy!!! It is best served warm (but I have reheated it also). Serve it with ice cream or whipped cream to jazz it up a bit. Or leave it plain!

Yummmm..........

Garlic Cheese Bread

2010-04-07T20:11:00.000-07:00

S0.... I pinky promise that I am going to update my blog. ASAP. At least as soon as I am done with this crazy week. In the meantime make this super yummy bread. Oh... I could eat the entire loaf.... and then I would have to spent the nest eternity at the gym. :) But it is so worth it. I wasn't planning on bloggin about it until I made it and ate.... fresh bread with cheese and garlick. What could be better???? So, I only have a few pics of the actual finished bread. But.... if you wan't the recipe with photos and step by step instructions like mine just click here and it will take you to the original recipe. I only made 1/2 a loaf so I used only 1/2 of all the ingredients. I also used sourdough bread (b/c it is what I had and my husband's favorite). The choice is yours. Either way, you won't regret it. Also, I made soup (Borscht) to be specific that nigjt and the bread accompanied it so well. Also.... let me know what you think.... I hope you enjoy it as much as I did.

Garlic Cheese Bread

Adapted from The Pioneer Woman Cooks

You will need:

3 cups Grated Cheddar Cheese

1/2 cups Mozarella Cheese,

Grated1/2 cups Grated Parmesan Cheese

1/4 cups Shredded Parmesean Cheese

½ cups (real) Mayonnaise

4 whole Green Onions (scallions), White And Light Green Parts Minced

1 dash Salt

1 loaf Crusty French or Sourdough Bread

1 stick Butter

4 cloves Garlic, Finely Minced

Pepper to taste

1. Mix cheeses with the mayonnaise and the green onions.

2. Add dash of salt to taste and set aside or keep in fridge until you need it.

3. When you’re ready to make the bread, preheat the oven to 425 degrees.

4. Split the loaf in half lengthwise.

5. Then cut each half….in half! (across)

6. Also, just to make it easy, divide the garlic into four small piles. (Or mince each clove of garlic seperately)

7.For each fourth, melt 1/4 stick (2 tablespoons) butter in a skillet over medium-low heat. Add in 1/4 of your garlic.

8. Place one of the four pieces of bread face down on the garlic butter. Swirl it around so the butter will soak into the bread and the garlic will press into the surface.

9.Repeat with each piece of bread, adding another 2 tablespoons of butter and more minced garlic with each piece.

*Important: be sure to remove all traces of garlic from the pan before adding the next round or you’ll have a bunch of tiny charred garlic pieces in the pan.

You want the surface to have begun to get a little crispy and golden. But you have to watch it, too! Don’t let the garlic burn and turn black. Delicate balance. If the garlic seems to be turning brown too quickly (stove heat and the pan you use can vary the results), just discard the garlic before you soak the bread in the butter—it’ll still have a strong garlic flavor!

By the way, you can omit the garlic from this recipe if you don’t tolerate it well.

10. When all the pieces are toasted, spread 1/4 of the cheese mixture on each piece.

11. Then just pop the pan into the oven for about 10 minutes, or until the cheese is nice and bubbly!

Coffee Cake

2010-04-02T05:47:00.000-07:00

I looove coffee. I also coffee flavored things. Actually anything coffee flavored will do. Coffee ice cream, coffee cheesecake, coffee candy, coffee , you get the point. Well this cake has one cup of strong coffee in it alone. I also add espresso to the cream. It is delicious. As the original recipes says "this is not a cake you have WITH your coffee, this is how you have your coffee." I actual expected it to taste much more like coffee than it really did. Either way, the best part about it was the cream which I adapted from the Tiramisu recipe on the Smitten Kitchen.

Coffee Cake

Ree Drummond, PW

Here is what you'll need (for the cake):

2 cups Flour
2 cups Sugar
¼ teaspoons Salt
2 sticks Butter
3 Tablespoons Instant Coffee Crystals
½ cups Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
2 teaspoons Vanilla extract

1. Preheat oven to 350 degrees.

2. Grease two round baking pans with butter or cooking spray.

3. In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.

4. Melt 2 sticks of butter in a pot over medium-low heat.

5. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
6. In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.

7. Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

8. Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently.
The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.

9. Add in the egg mixture and stir gently until well combined.

10. Then pour into pans. Bake for 22 to 25 minutes or until set.

11. Allow the cakes to cool in the pans for a few minutes…

Then turn one of them out onto a cake pedestal or cake plate. Just put the pedestal upside down on top of the pan…
Then flip it over and lift off the pan.

12. Turn out the other layer onto a cooling rack and allow them both to cool completely before icing.

In the meantime make the frosting/cream.

Here is what you will need:

* 1 8-ounce container mascarpone cheese
* 1/2 cup confectioners’ sugar
* 1 1/2 teaspoons pure vanilla extract
* 1 tablespoon amaretto, Kahlua, or brandy
*1 cup cold heavy cream

* 2 tablespoons strong esspresso

(I used instant espresso powder, you can use 2 tablespoons instant coffee crystals to 2 tablespoons hot water)

13. In a small bowl combine the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.

14. Now add in your espresso... and mix it in.

15. Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks.

16. Now fold in about one quarter of the whipped cream into the mascarpone.

17. Then gently, fold in the rest of the whipped cream.
18. You are now ready to ice the cake. First ice the bottom half.
19. Then put the second half on the iced half and ice it also....

20. Finally and evenly, ice the sides of the cake.
21. Now you can leave it just like that or dust the top of the cake with cocoa powder.

You can either now dig in........ as I did...... or let is sit there for a little bit so the cake absorbs the icing. Also, I would recommend storring the cake in the refrigirator so the dairy cream doesen't go bad because of the heat. I am only saying this because the first time I used this cream with a different cake, it went bad after 3-4 days.
I hope you enjoy it.... and don't eat it all alone. After you have a piece of cake, please go and immediatly get on the treadmill. That is what life is about!!! :)

Profiteroles

2010-03-31T06:47:00.000-07:00

Profiteroles! Doesn't that sound fancy??? It's French so it has to sound fancy! These little "puffs" or profiteroles if you prefer are a yummy dessert. What I like best about these cute little puffs is that there is room to play with as far as fillings go. Actual profiteroles are small, crisp, hollow rounds of choux pastry that are split in half and filled with sweet whipped cream, ice cream, or pastry cream. The choice is yours. You can also freeze them and then have them ready for when you have unexpected guests. The traditional profiteroles are filled and then warm chocolate sauce is poured on them. If you fill them with ice cold ice cream and then pour warm ganache sauce on top, the combination of flavors, textures and temperatures are out of this world. As you will see I decided to freeze this batch that I made but because I got 13 profiteroles, I obviously felt obligated to eat one and freeze the dozen. In these pictures since I was only having one, I just filled them with vanilla ice cream (Häagen-Dazs) and then took out my bottle of Chocolate Sauce and poured it over the top. You can certainly do this too, but if you are entertaining or serving them as a special dessert I would highly recommend making the ganache sauce and pouring it on warm.

Also, speaking of ganache sauce, did you know that if you made too much (Oh my, can you ever have too much ganache?) you can always let the sauce cool and slightly harden and then just take about a teaspoon of it, roll it into a little ball, then roll it in some cocoa powder and VIOLA, chocolate truffles!!! I didn't know this until I read it on the Joy of Baking website. Thanks Stephanie for great advice!!!

Profiteroles

You will need:

*1 cup milk (you can also use water if you don't have any milk)

*1/4 pound (1 stick) unsalted butter
*Pinch kosher salt
*1 cup all-purpose flour
*4 large eggs

1. Preheat the oven to 425 degrees F.

2.In a medium bowl, slightly beat your eggs with a hand held whisk.

3.. Heat the milk, butter, and salt over medium heat until scalded.

4. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough.

5. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.

6. Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough.

7. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick sticky paste.

8. At this point you have two options:

a. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper or baking mat.

b. Or,my preferred method, is just to use an ice cream scoop to out the pastry dough. If you use this method, you ABSOLUTELY need to have a bowl of water ready and dip the spoon in the water between each scooping, This will prevent the dough from sticking to the scoop.

You should be able to get either 12 large or 18 small profiteroles.
By the way, I recently spend about $15 and bought this silicone baking mat and I am sooo happy with it. It is so convenient and nothing sticks to it. In other words it's like reusable parchment paper that I can just wipe clean with a damp cloth. If you bake a lot of cookies, individual pastries you should definitely invest in one. It goes a long way and you can save money by not having to buy parchment paper. I love it.

9. Bake for 20 minutes T 425F, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom.
11. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
You can also either freeze them or serve them when they cooled. If freezing them, before serving, defrost the puffs and then reheat in a 350F oven for 5 to 10 minutes, or until crisp. Cool before filling with ice cream.

Or you can fill them with your favorite ice cream, whipped cream or pastry cream and drizzle with ganache sauce. The first time I made them I filled them with Ina Garten's pastry cream and stored them in the fridge.

Whatever you decide to do..... Enjoy!!!

Chocolate Banana Bread

2010-03-29T15:13:00.000-07:00

The time came again when I had some riped bananas that were about to go bad. This time instead of making the usual banana bread I decided to try the recipe for Chocolate Banana Bread. Knowing that bananas, chocolate and walnuts are a great combination I decided to give it a try. The recipe originally came from the Joy of Baking website and was adapted by my new friend Farida at AZ Cookbook. I decided to try Farida's version because I had dark chocolate chips versus white at home and also because I am not a huge fan of white chocolate. Dark chocolate on the other hand is a whole different story. The bread was good. I even had some for breakfast. Leah, my toddler loved it too, Probably because it was chocolate. She gets if from her momma.

Also, Stephanie, owner of the Joy Of Baking site gives some great advice on her site about ripe bananas. Here’s what Stephanie suggests, “Instead of throwing them away simply slip them into a plastic bag and place them into the freezer until you have enough for baking. You can also peel and mash them, stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag. They will keep about six months in the freezer.” Thank you, Stephanie, for the delicious recipe and the great advice!

Chocolate Banana Bread

From AZ Cookbook

(For anyone that cares, this top picture was also taken by me but with the flash off in my living room where I have plenty of daylight. Oh I so wish my kitchen had windows)

Here is what you will need:

1 3/4 cups (254g) all-purpose flour
1/4 cup (30 g) baking cocoa powder
1 cup (250 g) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas (approximately 1 pound / 454 g), mashed well (about 1 1/2 cups)
2 large eggs, lightly beaten
1/2 cup (120 g) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup (55 g) raw walnuts or pecans, coarsely chopped
1/2 cup (85 g) dark chocolate chips

1. Preheat oven to 350F.

2. Butter and flour (or spray with a non-stick vegetable spray) the bottom and sides of a 9 X 5 X 3 inch loaf pan. Set aside.

3. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

4. In a separate bowl, combine the mashed bananas, eggs, melted butter, and vanilla.

5. With a rubber spatula or a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients (flour mixture) until just combined and the batter is thick and chunky.

6. Fold in the nuts and chocolate chips.

7. Scrape the batter into the prepared pan.
8. Bake on the middle rack of the oven until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.
9. Let bread cool about 10 minutes in the pan and then remove the bread from the pan onto the wire rack to cool completely.
Serve warm or at room temperature.

Chicken Parmiagana

2010-03-27T07:36:00.000-07:00

Today I am going to share with you a very special recipe... Why it's special, I don't know except that my husband and I both Looooooooooooove this chicken. There are millions of recipes out there for Chicken Parmesan, but I think I like mine better. :) I know.... I know...... what you are thinking. (Actually I don't.) Anyways, make this, you won't regret it. Also, I used to always make Chicken Parm with regular seasoned breadcrumbs, and it's yummy. Now, I make it with Panko breadcrumbs which are Japanese style breadcrumbs. They are light and airy, unlike regular breadcrumbs. Panko breadcrumbs used to be hard to find but now they are available in almost any grocery store. Either way, you can make this recipe with either kind of breadcrumbs. Also, most people fry the chicken prior to adding the pasta sauce and cheese, I like to brush it with butter (because butter makes EVERYTHING taste better, right?) and stick it in the oven. This way the chicken isn't as fatty and I don't have to deal with frying anything.

Chicken Parmiagana

You will need:

*3 large (or 6 small) boneless, skinless chicken breasts

*2 eggs beaten with a splash of milk

*1/2 cup flour

*1 cup Panko breadcrumbs (regular can be substituted)

*1/4 cup grated Parmesan cheese

*1 cup shredded Mozzarella cheese

*1/2 cup your favorite tomato or marinara sauce

*Salt and Pepper to taste

and NOT IN PIC

*ABOUT 6 TBSP. MELTED UNSALTED BUTTER

1. Rinse the chicken and pat dry with a paper towel.

2. Now, if you have large chicken breasts, slice them in half. With a mallet or rolling pin pound each piece of chicken in between two pieces of waxed paper or in a plastic bag. About 1/2in. thickness.

*** You don't want to pound too hard and make the chicken super thin.... you also don't want thick pieces.

3. Combine the grated Parmesan with the breadcrumbs.

3a. You should now build an assembly line and have ready your pounded chicken, and 3 bowls with the following: the cheese/breadcrumb mixture, egg mixture and flour.

3b. Now you can preheat your oven to 375F

4. Before starting to coat the chicken, I lightly sprinkle salt and pepper on both sides of the chicken pieces. I also sprinkle some salt and pepper into the egg mixture. (If using seasoned breadcrumbs which might already be a little salty, take care to not over salt.)

5. Ok, now, take a piece of chicken and coat both sides in flour.

6. Now coat each side of the floured chicken piece in the egg mixture.

7. Now b/c I am a loser.. I forgot to take a pic.... but coat each side in the breadcrumb mixture. As you are done with each one, lay them on a baking sheet lined with foil and greased.
8. Now take that melted butter and GENTLY, listen to me when I say GENTLY with a brush PAT NOT RUB the butter onto each piece of chicken to coat the top. You can also use a spoon and evenly pour the butter on top.

9. When you have patted the chicken with butter, you can now bake it at 375F for about 25 minutes or until golden and crisp and juices run clear. Don't turn your oven off just yet.
10. After about 25 minutes take out the chicken and spoon some sauce over it. I had some herb marinara on the fridge. Use whatever kind of pasta/tomato sauce you would like.

11. It is now time for that Mozzarella cheese. Evenly sprinkle it on top of the sauce.
12. Stick your pan back the oven for about 5-7 minutes or until the cheese melts.
And that for you my friends is my very special CHICKEN PARMIGIANA! I hope you enjoy it.

2010-03-25T06:34:00.001-07:00

Would it kill ya to leave a comment?????

Love,

Alla

Cajun Chicken Pasta

2010-03-24T06:52:00.000-07:00

I don't have anything to say except that this dish involves pasta, chicken and veggies. Have I said enough??? The Cajun makes it spicy. Yum!!!

Cajun Chicken Pasta

Adapted from Pioneer Woman

Here is what you will need:

2 large whole Boneless, Skinless Chicken Breasts, Cut Into Cubes

2 teaspoons Cajun Spice Mix, More To Taste

1 pound pasta (Fettuccine preferred)

2 Tablespoons Olive Oil

2 Tablespoons Butter

1/2 Green Bell Pepper, Seeded And Sliced

1/2 Red Bell Pepper, Seeded And Sliced

½ whole Large Red Onion, Sliced

2 cloves Garlic, Minced

2 whole Roma Tomatoes, Diced

1 can (14.5oz) Low Sodium Chicken Broth

1/4 cups White Wine

1/2 cup Heavy Cream

Cayenne Pepper To Taste

Freshly Ground Black Pepper, To Taste

Salt To Taste

Chopped Fresh Parsley, To Taste

1. Cut up chicken into cube size pieces. Sprinkle 1 teaspoons Cajun spice over chicken pieces. Toss around to coat.
2. Bring a pot of water to a boil and start cooking the pasta as package directions.
3.Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.
4. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute.
Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

5. In the meantime, slice your peppers if you haven't already done so....

and your onion....
and dice your tomatoes....

...and mince your garlic.
6. By now your chicken should be done. Add remaining olive oil and butter to the same pan you fried the chicken in.
7. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible.8. Add tomatoes and cook for an additional 30 seconds.
9. Remove all vegetables from the pan.
10. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze.

11. Reduce heat to medium-low and pour in cream, stirring constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture.
11. In the meantime, chop up some fresh parsley.
12. Back to the sauce.... Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
13.Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. ... I added some more pepper...
14. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot.
15. Now, add drained fettuccine and toss to combine.
16. Finally, top with chopped fresh parsley and dig right in.

Summer Berry Yogurt Loaf Cake

2010-03-23T15:47:00.000-07:00

I love making sweet breads. Something that isn't too sweet or too rich and something I won' feel guilty about eating for breakfast. Well this was one of them. This turned out so moist and it is pretty healthy too. It only has 1 cup of sugar, and one stick of butter. If you bake, you know that most loaf cakes have way more than one stick of butter to make them moist. What makes this cake moist is the yogurt! It also gives it a delicate taste. The nice thing about this cake is you can play with it to your own taste needs. I used blueberry yogurt because that is what I had in my fridge. The original recipe from Elle’s New England Kitchen calls for plain yogurt. You could also use vanilla. It also calls for lime citrus but since I never buy limes, I used lemon. Farida from AZ Cookbook where I originally saw this recipe used orange zest. In other words, whatever floats your boat. Either way, make this and have it for breakfast or dessert or with a cup of afternoon tea, or have it as a midnight snack (I don't recommend it, but I won't tell anyone.) I hope you enjoy it.

Summer Berry Yogurt Loaf Cake

Adapted from Elle’s New England Kitchen

Here is what you will need:

2 cups self rising flour

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup sugar
4 eggs
1 cup vanilla, plain or berry yogurt
1 cup fresh or frozen mixed berries (or just one kind of berries, frozen do not need to be defrosted)
2 tablespoons citrus zest (lemon, lime, or orange)

1. Preheat the oven to 350F

2. In a large mixing bowl, combine butter and sugar. Using a mixer, beat at medium speed, until light and fluffy.

3. Beat in eggs, one at a time.
4. Add yogurt and beat together until well blended
It will look curdy, it's ok :)
5. Add in the berries and lemon zest. I added half the berries and mixed them in with the mixer and then the other half I folded in. You can either mix them all in, do what I did or fold them all in.
6. Add the flour and mix until combined. If you are going to be folding the berries in, add the flour before adding the berries.
7. Lightly coat a 8 1/2 (21 cm) x 4 1/2-inch (11 cm) loaf pan with cooking spray. Pour the batter onto the prepared pan and place the pan on the middle rack of the oven. Bake for about 70 minutes, or until the cake is golden and a wooden toothpick inserted in the center comes out clean.
8. Remove the cake from the oven. Allow to cool in the pan, then carefully turn out onto a wire rack. Cool completely before serving.

Enjoy!!!

Whipped Cream Frosting

2010-03-20T12:58:00.001-07:00

Ever since I started baking, I started making my own whipped cream. It is very easy and you can dip fruit in it, put it on Jello, on your ice cream or add some sour cream and cream your cake with it. It is so much lighter and richer than a regular icing. Next time you make cake, make this cream and frost your cake with it. I promise you will love it. If you want to make regular whipped cream follow these steps, just omit the sour cream. (Also, sorry no pics but I make this often so I promise to upload some next time.)

Whipped Cream

You need:

*1 cup heavy cream

*1 cup sour cream

*1/2 cup confectioners sugar

*1 tsp. vanilla extract

1. Pour the heavy cream into a large COLD metal bowl (you can put your bowl into the refrigerator for a few minutes before making the cream) and mix on medium speed until it starts to thicken.

2. Add the 1/2 cup of sugar and keep mixing until you obtain soft peaks.

3. Add the vanilla and the sour cream and whip about another minute or until stiff peaks form.

4. You can now frost your cake or put in in the fridge until you need it for something else. (It only lasts about 24 hours in the fridge)