Thursday, December 14, 2017

Cinnamon Roll Cheese Ball

I'm on a Cheese Ball kick this Holiday Season. I have several recipes on the Blog and I'm making them for Christmas.
Most of them are Savory but here's a Dessert Cheese Ball.

Here's what you'll need:
A Stand Mixer with a Paddle Attachment
Plastic Wrap

Cinnamon Roll Cheese Ball

8 oz. Cream Cheese, softened to room temperature.
8 TBS Butter, softened to room temperature.
2 TBS Brown Sugar
1 TBS Granulated Sugar
1 tsp Cinnamon
3/4 C Confectioner's Sugar
2 C Cinnamon Toast Crunch Cereal

In  the Stand Mixer with a Paddle Attachment:
Cream Cheese
Mix just until well combined.

Brown Sugar
Granulated Sugar
Confectioner's Sugar
Mix well until creamy smooth.

Spoon onto a piece of Plastic Wrap.
Shape into a Ball.
Cover completely and Freeze for 45 minutes.

Put the Cereal in a Zip Lock Back and finely crush it with a Rolling Pin.

Remove the Ball and roll it in the Cereal.

Transfer to a Serving Platter if serving immediately, otherwise transfer to the refrigerator and keep it wrapped in the Plastic Wrap until ready to serve.

Serve with Short Bread Cookies or Graham Crackers.

Peace in the Kitchen!

Tuesday, December 12, 2017

Orange Ginger Bars

These Bars remind me of my time in Germany when I was a Backpacking College Student. There's nothing quite like Christmas in Germany.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan (I have a Calpalon Pan with straight sides), greased with a Vegetable Cooking Spray. I use my Pan Release Mix. The recipe is on the Blog.

1/2 C Honey
1/2 C Dark Brown Sugar
1/3 C Granulated Sugar
3 TBS Butter
1 1/2 C Flour
3/4 tsp Baking Soda
3 tsp Cinnamon
1 tsp Ground Ginger
1 Egg
2 TBS Grand Marnier
1 tsp Microplaned Orange Zest
1 1/2 tsp Vanilla
1/2 C Sliced Almonds
1/3 C Candied Orange Peel, finely diced.

1 C Confectioner's Sugar
2 TBS Grand Marnier
1/4 tsp Fresh, finely grated Ginger
1/4 tsp Vanilla

In A Large Saucepan on Medium Heat, Large enough to eventually hold the Dry Ingredients too.
Brown Sugar
Granulated Sugar
Stir until the Butter Melts and the Sugar is completely dissolved.
Remove from Heat, Set Aside for at least 15 minutes.

In a Medium Mixing Bowl:
Baking Soda
Whisk well.

Add to the Honey/Sugar Mixture in the Saucepan:
Orange Juice
Orange Zest
Orange Peel
Stir until completely incorporated.

Flour Mixture
Stir by Hand to form the Dough.

Transfer to a Mixing Bowl.
Cover the surface of the dough with a piece of Plastic Wrap and an additional piece to cover the bowl.

Refrigerate at least 8 hours or overnight.

Spread the Dough evenly into the prepared Pan.
I flatten it with the bottom of a Stainless Steel Measuring Cup.

Bake 20 - 30 minutes. (Prepare the Glaze while the Bars are Baking.)

A toothpick in the center should come out clean.

Remove Pan to a Rack and Glaze while still hot.


In a Medium Mixing Bowl:
Grand Marnier

Whisk until creamy smooth.

When the Bars are still warm, spread the Glaze evenly over the Bars with a Silicone Spatula.
Allow it to cool completely before cutting into squares.

Peace in the Kitchen!

Perfect Poached Eggs

I make my Poached Eggs this way. I've never thought about posting it on my Blog.
I realized that others love Poached Eggs but find it difficult or annoying to make. They have tried the traditional saucepan, on the stove with boiling water and trying to swirl them with a spoon to keep the eggs in shape, with a spoon. After realizing that that's really a hassle, I started making them using the following method.

Start with Hot Water in a small Pyrex container with a lid.

Crack 2 Eggs into the water.

Just loosely put the lid on.

Heat for 45 seconds to 1 minute in a Microwave. Keep an eye on them until they reach the consistency that you like. They can be very soft yolks to a yolk that's set.

Remove with a slotted spoon. I turn the eggs out onto the spoon and transfer to a bowl.

It's easy, quick and foolproof.

Peace in the Kitchen!

Rustic Apple, Fig & Custard Pie (Pear, Almond and Honey Option)

Rustic Apple, Fig and Custard Pie

Here's what you'll need:
Preheat the oven to 350 degrees.
9" X 13" Sheet Cake Pan, brushed with Pan Release Mix (recipe to follow) or Greased with Butter and Flour. Tap Pan to release excess Flour.

Pan Release Mix:
Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

1 Box of Puff Pastry (6 pieces) room temperature, divided.
3 TBS Butter, Softened to Room Temperature.
1/2 C Granulated Sugar, divided
4 Large Jonagold Apples, peeled, cored and sliced into thin wedges.
1/4 C Fresh Lemon Juice
3 Large Eggs, divided
1/3 C Heavy Cream
1/3 C Whole Milk
1/4 C Bonne Maman Fig Preserves
1 tsp Apple Pie Spice
1 TBS Turbinado Sugar

Place 5 pieces of the Puff Pastry onto the Pan. It will overlap the sides of the pan.
Reserve the last piece.
Brush the Pastry evenly with Softened Butter.
Sprinkle evenly with 1/4 C of Sugar.

In a Mixing Bowl:
Apple Slices
Lemon Juice
Gently toss to evenly coat them.
Cover the Pan evenly with the Apple Slices.

In a Small Bowl:
Two Eggs
Fig Preserves
Apple Pie Spice
Whisk Well.

Evenly pour over the Apples.

Cut remaining Sheet of Pastry into 1" Strips.
Lay them over the Apples pinching the ends into the edges of the Pastry.
Just create a Rustic look with the Pastry.

Whisk remaining Egg and Brush the tops of the Pastry Strips.
Sprinkle evenly with Turbinado Sugar.

Bake 35 minutes.

Remove Pan to a Rack to Cool for 10 minutes.
Serve Warm with Vanilla Ice Cream or Homemade Whipped Cream. (recipe to follow)

Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Confectioner's Sugar
Beat to Stiff Peak.

You can also make this with Pears.

3 Pears, cored and sliced.
2 TBS Butter, melted.
1/4 C Bonne Maman Apricot Preserves
1/8 tsp Almond Extract
A Pinch of Salt
1/4 C Toasted Almond Slices (I toast them in a Dry Cast Iron Skillet on the Stove)
Honey for Dripping

In a Large Glass Mixing Bowl:
Melted Butte
Almond Extract
Whisk Well.

Add Pears and Gently Toss to Coat Well.

Arrange Pears in the Pan.
Bake according to directions above.
Remove Pan to a Rack.
Sprinkle evenly with Almonds.
Drizzle evenly with some Honey.

Serve Warm with Vanilla Ice Cream or Homemade Whipped Cream.

Peace in the Kitchen!

Sunday, December 10, 2017

Black Peppered Broccoli Gratin

This is a new recipe that I created. I've put together a mix of Black Pepper and Spices to create this tasty Broccoli Gratin. You could make it with Cauliflower.

Sprinkle with a layer of Cheese.

Top with another layer of Broccoli.

Top with remaining Cheese.

Heat Cream just until warm.

Whisk in the Seasoning Mix.

Pour the Cream over the Broccoli and stir to combine well.

Sprinkle evenly with Bread Crumbs.

Cover with Foil.

Here's what you'll need:
Preheat the Oven to 350 degrees
1 - 8" X 8" Baking Dish coated with a Vegetable Cooking Spray or brushed with Vegetable Oil.

The  Seasoning Mix:
1/4 tsp Dried Mustard
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 TBS Black Pepper
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Brown Sugar
Whisk well and set aside.

Black Peppered Broccoli Gratin

1 1/2 lbs. of Broccoli Flowerets. ( I simply use whatever fits in the 8" X 8" pan in two equal layers.
1 C Shredded Cheese, you can choose your favorite. I wrote the recipe using White Cheddar but I use whatever I have available. Divided.
1 1/2 C Heavy Cream
1/2 C Bread Crumbs

Add 1 layer of Broccoli to the prepared Pan.
Sprinkle evenly with a layer of Cheese.
Add Remaining Broccoli.
Sprinkle with remaining Cheese.

In a Small Saucepan on Medium High Heat:
Heavy Cream
Heat just until warmed.
Whisk in Seasoning Mix.
Whisk well until completely combined.

Pour over the Broccoli.
Stir to Combine Well.
Sprinkle evenly with Bread Crumbs.

Cover with Foil.
Bake for 20 minutes.
Remove Foil.
Continue Baking for an additional 20 minutes.

Serve Hot.

Peace in the Kitchen!

Pan Release Mix

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

Peace in the Kitchen!

Saturday, December 9, 2017

Mexican Chocolate/Cinnamon Trifle

I love Trifle, any type. I love the traditional English Raspberry and I have a delicious Chocolate Mint that I make for St. Patrick's Day. Here's my latest version that I'm adding to our Tex - Mex Tamale Christmas Dinner Menu.

I use Taza Mexicano Chocolate Discs for many of my dessert recipes. They come in a variety of flavors and add a lot of flavor to cookies and cakes. In this recipe I've chosen Cinnamon Chocolate. I would also make it with their Chile flavor. If you're not familiar with it, see if you can find it in your area and try it.

Mexican Chocolate/Cinnamon Trifle.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer with a Paddle Attachment
An Electric Hand Mixer
3 - 9" Cake Pans Buttered and Floured. After buttering the pans, add a bit of Flour, and shake out the excess.
I also have a Pan Release Mix that I use. The recipe can be found on the Blog. It's the only way I grease my baking pans.

Cake Ingredients:

2 - Discs, (2.7oz. ea.) Taza Mexicano Cinnamon Chocolate, Chopped.

(If you can't find Taza Mexicano Chocolate you can use 6 ounces of Unsweetened Chocolate Baking Bars, Chopped.

12 TBS Butter, room temperature.
1 1/2 C Granulated Sugar
1 1/2 C Brown Sugar
3 Large Eggs, separated.
1 TBS Vanilla
2 3/4 C Cake Flour
1/4 C Hershey's Special Dark Cocoa Powder
1 TBS Baking Powder
1 tsp Cinnamon
3/4 tsp Salt
2 1/4 C Whole Milk

Ganache Ingredients:

3 - (4oz. ea.) Semi Sweet Chocolate  Baking Bars, Chopped.
3 - Discs, (2.7oz. ea.) Taza Mexicano Cinnamon Chocolate, Chopped.

(If you can't find Taza Mexicano Chocolate you can use 2 (4oz. ea.) of Bittersweet Chocolate  Baking Bars, Chopped.

1 1/2 to 1 3/4 C Heavy Cream

Marshmallow Topping Ingredients:

3 - (7 1/2 oz. ea.) Jars of Marshmallow Creme
3 C Heavy Cream, divided.

Cake Instructions:

In a Small Glass Bowl:
Chopped Chocolate
Heat in a Microwave Oven for 1 minute.
Stir well.
Continue heating until creamy smooth, stirring every 30 seconds.

In A Stand Mixer with a Paddle Attachment:
Butter, until Creamy Smooth.

Granulated Sugar
Brown Sugar
Mix to Combine Well and Creamy Smooth.

Egg Yolks, 1 at a time, beating after each addition until Well Combined.

Melted Chocolate
Beat on Low just until Well Combined.
Leave in the Mixer for the next step.

In a Large Mixing Bowl, Sift Together:
Cake Flour
Baking Powder
Whisk well.

Add Flour Mixture to the ingredients in the Stand Mixer, alternately with Milk.
Mix on Low Speed just until incorporated after each addition.

Transfer to a Clean Bowl.

Clean the Bowl of the Mixer and Paddle Attachment.

In the Stand Mixer with a Whisk Attachment:
Egg Whites.
Beat until Stiff Peak.
Fold 1/3 of this to the Batter in the Clean Bowl.
Fold in remaining Egg Whites in 2 batches.

Spoon evenly into the 3 - 9" prepared Cake Pans.
Bake 30 minutes.
(a toothpick in the center should come out clean)

Remove Pans to Racks to Cool for 10 minutes.

Transfer them to Parchment Paper lined Racks to Cool Completely.

Cut into 1" Squares and Set Aside.

Ganache Instructions:

In a Medium Glass Bowl:
Both Chocolates
1 1/2 C  of Heavy Cream
Heat in a Microwave Oven until melted.
Stir until Creamy Smooth.

1/4 C Heavy Cream, (1 TBS at a time until desired consistency.)

Marshmallow Topping:

In a Large Mixing Bowl with an Electric Hand Mixer:
Marshmallow Creme
1 C Heavy Cream
Beat on Low for 1 - 2 Minutes.
Slowly add Remaining Heavy Cream and continue Beating until Light and Creamy Smooth.

Assemble the Trifle:

In a Tall Glass Trifle Bowl, layer in the following order:

1/3 of the Cake
Drizzle with 1/3 of the Ganache.
Drizzle with 1/3 of the Marshmallow Creme.

Repeat 2 more times, ending with Marshmallow Creme.

Peace in the Kitchen.

Monday, December 4, 2017

Holiday Whiskey Balls

Holiday Whiskey Balls!

This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Bourbon has a chance to...... mellow!
They're No Bake so they are less time consuming.

3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Lyle's Golden Syrup
1/2 C Bourbon, Irish Whiskey or Rum ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.

Combine, in a medium bowl:
Powdered Sugar
Cocoa Powder

Stir in the Lyle's Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar

Peace in the Kitchen!

Vegetarian Haggis

I've been researching recipes for Vegetarian Haggis. I reached out to a fellow Food Blogger (Christina's Cucina).
She's Scottish/American and has had it in Scotland.
This is the adapted recipe Christina recommended from Felicity Cloake.
Thanks you Christina for helping me with this one.
I've adapted the recipe without compromising the original one.

This is what I use to create a Vegetable Stock.
It also comes in Vegetarian  (No Chicken) and Vegetarian ( NovBeef) Stock.
I use Better Than Bouillon for all of my Vegetarian Soup Bases and to Season many other recipes.

Vegetarian Haggis

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Loaf Pan or a 1 quart Casserole Pan coated with a Vegetable Cooking Spray.

1/4 C Dried Split Green Peas
1/4 C Pearl Barley
2 TBS Butter, divided.
1 Large Onion, diced.
1 Large Carrot, diced
1 C diced Portobello Mushrooms
1/2 tsp Allspice
1/2 tsp Black Pepper
1 C Pinhead Oats
2 1/2 C Hot Vegetable Stock , divided.

3 hours prior to making:
Soak Peas for 3 Hours, drain.

In 2 separate saucepans with water just to cover:
Boil Barley in one and drained Peas in the other one.
Boil for 30  45 minutes.
Stir well.
Remove from heat and set aside is two separate bowls.

In a Skillet on Medium High Heat:
1 TBS Butter until melted.

Onion and Sauté until softened.

Carrot until softened and begins to brown.

Mushrooms until softened.


Stir until well combined.

Add 3/4 of the Stock to the Pan.
Bring to a Boil.
Reduce Heat to Simmer.
Continue cooking and stirring until it thickens.
Add additional Stock if needed.

Stir in Barley and remaining Bitter.

Spoon into the Pan.
Cover with Foil.
Bake for 30 minutes.

Remove Foil and continue baking for an additional 30 minutes.

Remove Pan to a Rack to Cool for 5 minutes.

Peace in the Kitchen!

Tuesday, November 28, 2017

Christmas Amaretto Snowball Cookies

This is such a great Holiday Cookie.

Amaretto Snowball Cookies

Here's what you'll need:

Preheat the Oven to 300 degrees.
A 1 1/2" Cookie Scoop
Sheet Pans lined with Parchment Paper.

2 C Almond Flour
1 C Granulated Sugar
2 TBS All Purpose Flour
2 Egg Whites
1/8th tsp of Salt
1/2 tsp Amaretto Liqueur
Confectioners Sugar for Dusting.

In a Small Mixing Bowl with a Hand Mixer:
Egg Whites
Beat to Soft Peak.
Whisk in Liqueur by hand, just until combined.

In a Large Mixing Bowl, sift together:
Almond Flour
All Purpose Flour
Granulated Sugar

Fold Meringue into the Dry Ingredients.

Use the Cookie Scoop to make the Balls.
Roll them in the Confectioner's Sugar.

Place them 1" apart on the Sheet Pans.

Set them aside to rest for 15 minutes.

Bake for 20 minutes

The tops should crack and be Golden Brown.

Remove the Pan to a Rack to cool 5 minutes.
Transfer Cookies to the Rack to Cool Completely .

Place the Rack of Cookies over a Sheet Pan and
Dust the tops (just the tops)  with additional Confectioner's Sugar.

Transfer to a Serving Platter.

Peace in the Kitchen!

Texas Holiday Pecans

I have so many recipes for Sweet and Savory Nuts. This is just another recipe that can be served during the Holidays.

No other Syrup will give you the flavor that this does.

Texas Holiday Pecans

Here's what you'll need:
Preheat the Oven to 325 degrees.
A Rimmed Sheet Pan lined with Foil.

6 TBS Lyle's Golden Syrup
1 1/2 TBS Granulated Sugar
1 1/2 TBS Brown Sugar
1 1/2 TBS Sea Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
3 C Pecan Halves

In a Large Mixing Bowl:
Granulated Sugar
Brown Sugar
Black Pepper
Cayenne Pepper
Whisk well.

Fold in Pecans until well coated.

Spread out onto the Sheet Pan.
Bake 5 minutes.
Stir well.
Continue Baking for an additional 10 minutes.

Remove Pan to a Rack or Stovetop.
Continue stirring and breaking up the pieces as they cool.

Peace in the Kitchen!

Sunday, November 26, 2017

Creamed Corn with Poblano Peppers in a Crock Pot

I am embracing all things made in a Crock Pot. Fix it and Forget it sounds good to me. When you don't have time to stay in the kitchen and cook, the Crock Pot is a perfect way to make a delicious Dish.

Here's what you'll need:
A Crock Pot coated with a Cooking Spray or brushed with Vegetable Oil.

2 lbs. of Frozen Corn, thawed.
2 Poblano Peppers, diced.
2 TBS Butter, cut into small cubes.
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Cumin
1 C Mexican Queso Quesadilla Shredded Cheese
4 oz. Cream Cheese, cut into small cubes.

In a Large Mixing Bowl:
Poblano Pepper
Black Pepper
Stir to combine well.
Spoon into the Crock Pot.

Cover and cook on High for 2 hours.

Cover and continue cooking for an additional 15 minutes.
Stir to combine well.

Transfer to a Serving Bowl and serve Hot.

Peace in the Kitchen!

Crock Pot Cauliflower with Lemon and Parmesan Cheese

This was a last minute addition to our Thanksgiving menu. It's delicious.

Here's what you'll need:
A  Crock Pot large enough to hold the florets of a head of Cauliflower.

1 (1 1/2 lb. head of Cauliflower) Trimmed to the Florets only. It should be 6 Cups.
1 TBS Butter
3 Garlic Cloves, minced.
1/2 tsp of Lemon Zest
2 TBS Fresh Lemon Juice
1/2 C Water
4 TBS Fresh chopped Parsley, divided.
1/4 C Grated Parmesan Cheese

Place the Cauliflower in a Large Mixing Bowl.

In a small Saucepan on Medium Heat:
Butter, until melted.

Cook until tender.

Lemon Juice

Pour this mixture over the Cauliflower.

Top with:
1 TBS Parsley
Lemon Zest

Stir gently to combine well.
Transfer to the Crock Pot.
Cover and cook on Low for 4 hours, stirring occasionally.

Transfer to a Serving Bowl.
Sprinkle with remaining Parsley.
Parmesan Cheese.

Serve Hot.

Peace in the Kitchen!

Monday, November 20, 2017

Cranberry Sauce (when you just need a small amount)

We were talking about Cranberry Sauce this morning. We realized that not everyone loves it like we do. So, I came up with this easy, tasty recipe that's just enough for the two of us and maybe someone else that would like to try it. I have several other version on the Blog.
Most of the recipes I found start with a large bag of frozen Cranberries and a ton of Sugar.
This has no added Sugar other than what's in the can of Whole Cranberries.
I recommend making it 1 - 2 days before serving.

Here's what you'll need:

1 Can of Whole Cranberry Sauce.
The Zest and Juice of 1 Large Navel Orange
1/2 C of Chopped Pecans

Mix all ingredients in a Mixing Bowl.
Transfer to a 1 Pint Canning Jar.

Refrigerate until ready to serve.

Peace in the Kitchen!

Thanksgiving Bread

This is a very tasty, herbed Bread that's a great addition to your Thanksgiving meal.
It's filled with the flavors of Thanksgiving Dressing.

This is the Bread Cloche that I use. 
This is the Cast Iron Dutch Oven that I use.

Here's what you'll need:
Preheat the oven to 375 degrees.

A  1 1/2 qt. Cast Iron Dutch Oven, with a lid or a Bread Cloche with a lid. ( I make it in a Cloche)
Lightly Oiled on the Bottom with Vegetable Oil and a sprinkling of Cornmeal.

A Stand Mixer with a Paddle Attachment

3 C All Purpose Flour, divided.
1 TBS Granulated Sugar
2 1/4 tsp Active Dry Yeast
1 TBS Onion Powder
1 TBS Dreid Parsley
1/4 tsp Dried Sage
1/4 tsp Dried Thyme
1/4 tsp Dried Marjoram
1/2 tsp Dried Rosemary
1/4 tsp Pepper
1 tsp Salt
3/4 C Water
1/2 C Whole Milk
1 TBS Butter
1 Egg, beaten.
1/2 tsp Celery Seed
Sea Salt to Sprinkle the top of the Dough Ball.
Vegetable Oil and Cornmeal to be determined in the instructions.

In a Large Mixing Bowl:
2 C Flour
Onion Powder
Whisk Well.

In a Saucepan on Medium Heat:
Heat just until warmed.

Dry Ingredient Mixture.
Transfer to a  Stand Mixer (Paddle Attachment)
Mix for 2 minutes.

Add:Remaining Cup of Flour.
Mix just to combine. (don't over mix)

Cover with Plastic Wrap.
Allow to Rise in a warm place between 30 minutes and 1 Hour.

Place the Ball of Dough in a Lightly Greased (Vegetable Oil , Dutch Oven or Bread Cloche that's been sprinkled on the bottom with Cornmeal.

Brush the top of the Ball with Beaten Egg.
Score a few lines in the top of the Ball with a very Sharp Knife.
Sprinkle with Celery Seeds and Sea Salt.

Cover it. Do not oil the inside of the cover.

Bake 35 minutes.

Remove to a Rack until cool enough to remove.
Transfer to a Rack to cool slightly.
Serve warm with Butter.

Peace in the Kitchen!

Green Bean Casserole

This is the recipe from the Chef's Cupboard Fried Onion container for the traditional Green Bean Casserole that I make for Thanksgiving.
I'm only posting this so I have it in my Blog to use each time I want to make it.

Traditional Green Bean Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" Casserole Dish lightly greased.

3 - 14.5oz. cans of Cut Green Beans, drained.  I also have used the equivalent of Fresh Green Beans.
1 - 10.5 oz. can of Cream of Mushroom Soup

3/4 C Whole Milk
1 1/2 C  Chef's Cupboard French Fried Onions

In a Large Mixing Bowl:

Mix Well.
Transfer to the Casserole Dish.
Bake 30 minutes.

Remove from Oven.
Stir Gently.

Top with French Fried Onions.
Return to the Oven and Bake an additional 5 minutes. (until Golden Brown)

Serve Hot.

Peace in the Kitchen!

Sunday, October 15, 2017

Granola Cookies

I have my own recipe for homemade Granola. I'll post it at the end of this recipe. You can use your favorite Granola in this Cookie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 3/4" Cookie Scoop
 A Sheet Pan lined with Parchment Paper

16 TBS Butter, room temperature.
3/4 C Granulated Sugar
3/4 C Brown Sugar
2 tsp Vanilla
2 Eggs
2 1/4 C Flour
1 tsp Baking Soda
1/4 tsp Salt
4 C Granola
3/4 C Chopped Pecans

In a Large Mixing Bowl with an Electric Mixer:
Granulated Sugar
Brown Sugar
Beat on Low sped until well combined and creamy smooth.

Baking Soda
Mix until well combined.

By Hand, with a Silicone Spatula:
Stir to combine well.
Refrigerate for 30 minutes.

Use the Cookie Scoop and drop the Dough 2" apart onto the Sheet Pan lined with Parchment Paper.

Bake for 11 - 13 minutes, just until Golden Brown.

Remove Sheet Pan to a Rack to Cool for 5 minutes.
Transfer Cookies to the Pan to Cool completely.

1970's Hippy Granola:

I toasted the Pecans, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Pecans
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/4 C Honey
1/4 Maple Syrup

Mix together in a large bowl:
Sesame Seeds
Sunflower Seeds
Wheat Germ

Drizzle mixture with Oil
Drizzle with Honey
Drizzle with Maple Syrup
Toss to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roasting Pan.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.

Peace in the Kitchen!

Tuesday, October 3, 2017

Pumpkin and Spinach Quinoa

Quinoa is my latest obsession. I stopped eating Pasta. Potatoes and White Rice. I'm cooking more recipes with Quinoa. Here's a great Thanksgiving Quinoa Recipe. I'm putting it on our Holiday Menu this year.

Fresh Grated Parmesan Cheese

Here's what you'll need:
A Large Deep Skillet

1 C uncooked Quinoa. It should be about 3 1/2 C Cooked. (Cook according to package directions and set aside)

1 Large Onion, finely chopped.
1 Large Clove of Garlic, minced.
1 TBS Olive Oil
1 C Pumpkin Puree, not Pie Filling
3 C Vegetarian or Regular Chicken Stock
1 tsp Black Pepper
1 C Grated Fresh Parmesan Cheese, it has to be Fresh Grated Cheese. I can't be packaged and not the grated in a container.
About 4 handfuls of Fresh Baby Spinach Leaves

In the Skillet on Medium Heat:
Oil, until heated.
Sauté until Onion is translucent. Stirring

Chicken Stock
Bring to a Boil.

Reduce Heat to Low and simmer uncovered for 5 minutes.

Cheese and cook until it has melted.

Remove from Heat.
Stir to combine well.

Serve Hot.

Peace in the Kitchen!

Saturday, September 23, 2017

Sweet Corn Tomalito in a Microwave Oven

There are many recipes for Corn Tomalito made on the Stovetop in a Double Boiler and I love that idea. It takes an hour to steam it. I serve a Corn Dish every Thanksgiving and I had never heard of Sweet Corn Tomalito until recently. With all of the food that has to be prepared for our Thanksgiving Dinner, I embraced the idea of making this in the Microwave.

Tomalito is a typical dish of the Amazonas region in Peru. It's also a common dish in Central America.

Sweet Corn Tomalito in a Microwave Oven

Here's what you'll need:
A Microwave safe Glass Bowl.

The following ingredients are mixed in the Bowl:

1 C Cornmeal
1/4 C Masa Harina Flour
1/2 C Granulated Sugar
1 TBS Baking Powder
1/2 tsp Salt
2 C Whole Milk
1 C Water
1 (15 oz.) Can of Creamed Corn
1 Egg
4 TBS Butter, melted
1 C Frozen Sweet Corn, thawed.

In the Bowl:
Combine all of the ingredients and Whisk until completely combined.

Heat it in a Microwave Oven for 5 minutes.
Remove and Stir well.
Return and heat an additional 5 Minutes.
Mix well.
Return for the final time and heat an additional 5 minutes.

Mix well and serve hot.

Peace in the Kitchen!

Saturday, September 16, 2017

My friend and Chef, Ellise Pierce, The Cowgirl Chef.

Red Rice, Black Beans and Green Chile

Years ago, beans and rice was my go-to dinner —  before I moved to France, before I learned about so many other flavors and techniques, and back when being vegan meant little more than this. I’d make a big batch and stuff it into a warmed up tortilla and call it done. Easy enough for when I was short on time and totally fast food.

My vegan days long behind me, I haven’t made this in ages. But I’m definitely leaning more vegetarian than not most of the time, so I thought about beans and rice again, but I wanted to make it less boring. I wanted delicious. (Beans and rice? Are you kidding me?)

And delicious it was. The red rice and the roasted Hatch green chile (fresh; not the canned or frozen stuff) take this to the next level, and as far as the chile goes, you can make this as mild or hot as you like (I’m totally mild). I always have black beans that I’ve made in the freezer, but you can use canned ones, too. No judgment.

It’s totally fast. The only thing you have to wait on is the rice and that’s a 45-minute deal that can be happening while you do something else. Or you can make the rice in advance and just scoop it out and add it to the beans and chiles and warm it through. Eat it in bowl with some avocado and salsa if you like or put it right into a tortilla, roll it up, and eat it while you watch the news. Some things are just fine as they are.

Red Rice, Black Beans and Green Chile
Makes 4 servings
  • 1 cup brown rice, uncooked
  • 2 tablespoons grapeseed oil
  • 1 large shallot, minced
  • 1 cup chopped cherry tomatoes
  • sea salt to taste
  • 2 tablespoons tomato paste
  • 2 cups chicken stock or vegetable stock
  • 2 cups black beans
  • ⅓ cup roasted Hatch green chiles
  • tortillas for serving
  • salsa for serving
  • avocado for serving

1.Rinse the rice well in a colander.

2.Put the grapeseed oil and shallot in a medium saucepan over medium heat. Stir and cook until the shallot is translucent, 3 to 5 minutes. Add the chopped tomatoes, rice, and a big pinch of sea salt. Stir until the rice begins to lose its color and become opaque, another 3 to 5 minutes. Add the tomato paste and stock, cover, and let come to a boil. When it boils, reduce the heat to a simmer and cook until done, about 45 minutes.

Save time: Make the rice in advance and keep in the fridge until ready to assemble.

3.Put the black beans, green chile, and 2 cups of the cooked rice in a large skillet. Warm through and serve either in a bowl or in tortillas with avocado and salsa.

Peace in the Kitchen!

Monday, September 11, 2017

Blueberry or Cherry Coffee Cake, a Vintage Family Recipe

Some of the best recipes come from family recipes. The older the recipe, the better. This one is a vintage Family Recipe.

This is the Blueberry Pecan.
Blueberry Pecan

Cherry Almond

I decided to post pictures of the recipe card.

In the ingredients it calls for Chopped Pecans, Anne just puts in a handful.
She added 1/2 tsp of Almond Extract to the Cherry filling, in addition to the Vanilla in the Batter.
She uses Slivered Almonds with the Cherry Filling and Pecans with the Blueberry Filling.

You could make Apple Pie Filling with Walnuts and a 1/2 tsp of Apple Pie Spice Mix.

It's simple and delicious.

Peace in the Kitchen!