Road Trip Food!

Here are a few pictures of some great food on our way to California.

Asian Salad served on Won Tons with a Honey Glazed Croissant.

Edamame served with a bowl of Soy Sauce and a bowl of Mixed Spices for Dipping.

Kix on 66 Diner on the Iconic Route 66 / Huevos Rancheros Breakfast

Aspen Pizza Restaurant in Flagstaff, Arizona

Road Trip

We stopped at a great place called Crush on our way to California.
We had Panini Sandwiches.
Mine was called The Hippy Sandwich, how appropriate for me to blog about it.

It was a grilled Panini Bread

 Hummus, Fresh Spinach Leaves, Avocado, Roasted Red Peppers and Caramelized Onions.

Not necessarily a recipe, but great food. It came with homemade chips that were thick and crunchy.

Looking forward to some great Hippy food in California too....
More to come!

Enjoy!
Peace in the Kitchen!

Hollywood, here we come!

I'll be away for awhile. We're taking a road trip to Hollywood, California.
I hope see gather some recipes along the way and post them.
Until then.......

Enjoy!
Peace in the Kitchen!

Cheddar Biscuits............really easy!

I love Cheddar Biscuits slathered with butter!

Here's an easy recipe.

1 C flour

2 tsp baking powder

1/4 tsp cream of tartar

1/4 tsp granulated sugar

1/4 tsp salt

1/2 stick of butter, cubed (1/4C)

1 C shredded sharp cheddar cheese

1/3 C milk

Preheat oven to 450 degrees

In a bowl:
flour
baking powder
tartar
sugar
salt
Whisk well

Cut in butter until it resembles coarse crumbs ( use a pastry blender)
Fold in cheese
Stir in milk to form a dough

Knead the dough well on a floured board until smooth.
With your hands, pat and press  the dough into a 6 inch square
Cut the 6" square into 9 squares
Place on a baking sheet, ( sprayed with a vegetable cooking spray)

Bake for 10 - 12 minutes
The biscuits should be golden brown

Serve with plenty of butter!

Enjoy!
Peace in the Kitchen!

Berry Cheesecake Bars

Berry Cheesecake Bars

Here's a simple dessert made with frozen mixed berries
Dole makes a 12 oz. bag that's perfect for this easy recipe.

1 1/2 C Graham Cracker Crumbs mixed with 1/2 Stick of Butter, melted and 2TBS of sugar
Press into a 9"X13" pan sprayed with a vegetable cooking spray
Refrigerate until the filling is made.

In a large bowl, mix together with an electric mixer:
4 (8oz.) packages of Cream Cheese
1/2 C  granulated Sugar

Thaw a 12 oz. package of mixed berries, and drain them.  Smash them with a fork ( have the berries thawed before beginning the recipe.)
Stir the berries into the cheese mixture

From 1 (8oz.) tub of thawed Whipped Topping , take out 2 cups and fold it into the cheese/fruit mixture.
Spoon the mixture into the pan and spread out evenly.

Refrigerate at least 4 hours...... longer if necessary.

Cut into bars to serve and top each bar with remaining Whipped Topping.

Enjoy!
Peace in the Kitchen!

Peanut Butter - Chocolate - Banana Cream Pie

This is a Kraft Recipe adapted from their Food and Family Magazine.

35 Vanilla Wafers, crushed
1/4 C  ( 1 1/2 stick ) Butter, melted
2 Medium Bananas, cut in half lengthwise and then quartered
2 Squares of Semi-Sweet Baking Chocolate, divided
1 TBS vanilla extract
1/2 C Creamy Peanut Butter
2 C milk
2 packages ( 4-serving size ea.) Vanilla Flavored Instant Pudding and Pie filling
2 C of Whipped Topping, thawed
2 TBS of chopped peanuts

Preheat the oven to 350 degrees

In a bowl, mix Wafers and butter,  until well blended
Press into a 9" pie plate and bake for 5 - 8 minutes or until golden brown
Cool completely and cover the crust evenly with the bananas
Create chocolate curls from 1/2 square of chocolate using a vegetable peeler, set aside
Place the remaining chocolate and peanut butter in a microwave safe bowl and heat until melted (about 1 minute) , stirring until smooth.
Stir in vanilla
Drizzle the chocolate over all of the bananas

In a medium bowl, combine pudding mix and milk
Whisk together about 2 minutes, until well incorporated
Fold in the whipped topping
Spread the mixture evenly over the bananas

Top the pie with the remaining whipped topping

Refrigerate at least 2 hours before serving

Top with chocolate curls and crushed peanuts to serve

Enjoy!
Peace in the Kitchen!

English Crumpets

English Crumpets:

This recipe is adapted from Elaine Lemm from the British & Irish Food Guide

My wife and I go to a local place called Eatzi's every Saturday morning for fresh Crumpets.
I found this recipe so I can make them at home.

Ingredients:

• 1 1/2 C  milk, warmed but not boiling
• 4 C  flour
• 1 TBS dried yeast
• 2 tsp. sugar
• 1 1/2 C warm water 
• 1 tsp. Salt
• 1tsp .baking powder
• Vegetable oil for cooking

Preparation:

• Whisk together the milk, flour, yeast and sugar. 
• Add half the water and beat into the batter.
• Continue to add more water until the batter is thick and smooth.
•  Stop adding water once it reaches the consistency of thick cream.
•  Cover with plastic wrap and leave in a warm place until foaming - about 1 to 2 hours.
• Whisk salt and baking powder into the batter.
•  Heat a cast iron skillet on the stove on medium heat until hot.
• With a paper towel,  oil the pan and  pastry rings  rings measuring 3"x 1 ½" approx. 
• Place rings in the heated pan, add enough batter to fill just below the top of the ring.
•  Cook for five minutes, there should be  holes on the surface. 
• Remove the rings carefully with tongs.
•  Flip the crumpet over and cook for another two – three minutes.
• Repeat with the remaining batter. 
• Cool them on a wire rack. Reheat in a toaster or under the grill before serving.
•  Serve with  butter and jam.
• NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour.
•  If the crumpet is heavy and without holes, the batter is too thick, add more water.

Enjoy!

Peace in the Kitchen!