Pineapple Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Pan brushed well with 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.

Cake:

2 Eggs
2 C Sugar
2 C Flour
20 oz. can crushed Pineapple, including liquid
2 tsp Baking Soda
1 cup chopped Pecans
Place all ingredients in a large Mixing Bowl and stir to combine well.
Pour into the pan and bake for 45 minutes.
Prepare the Frosting while the Cake is baking.

Frosting:

2 C Confectioner's Sugar
2 tsp Vanilla
8 oz.  Cream Cheese, softened
½ C Butter, softened

Cream ingredients together and set aside. When cake is removed from the oven, poke holes in it with a fork. Spread frosting over cake while the cake is still warm.
Serve when the cake has cooled and frosting has set.


Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Eggplant Parmesan

I love Eggplant Parmesan. Here's a great recipe baked in a Cast Iron Skillet. I have other Eggplant recipes on the Blog.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet
A Sheet Pan lined with Paper Towels to drain the Eggplant.

1 Eggplant, peeled and sliced 1/4" thick.
2 Eggs, beaten in s shallow bowl.
3/4 C Breadcrumbs in a shallow bowl.
3/4 C Grated Parmesan Cheese in a shallow bowl.
1/2 tsp Garlic Powder
1 tsp Oregano
Marinara Sauce, your choice.
6 oz. shredded Mozzarella Cheese

Vegetable Oil

Chopped Fresh Basil Leaves for Garnish

In the Breadcrumb Bowl:
Parmesan Cheese
Garlic Powder
Oregano
Whisk well.

Dip the Eggplant in the following order:
Egg
Breadcrumbs
Lightly press the Crumbs with your fingers.

In the Skillet on Medium High Heat:
1/4" of Oil, until Hot.

Fry each slice for 1 - 2 minutes until Golden Brown.
Transfer them to the Paper Towel to drain.

Discard the Oil.
Transfer the Eggplant to the Skillet, overlapping and up the sides a bit. Whatever it takes for all of them to fit.
Top each slice with a TBS of Marinara Sauce and Cheese.

Bake 25 - 30 minutes. The Cheese should be Golden Brown.

Garnish with Basil and Serve with additional Sauce.

Enjoy!
Peace in the Kitchen!

Venice Beach, Manhattan Beach Cuisine........ more great food!

English Toffee Candy Bar Pie

Another one of my favorite classic American Desserts.
This is great for a Church Supper, Family Gathering or ...... anytime!

2 packages ( 3.9 oz.)  Chocolate Instant Pudding Mix.
2 C Cold Milk.
1 Tub of Frozen Whipped Topping, thawed and divided.
2 Chocolate English Toffee Candy Bars, ( 1.4 oz. ea.) Chopped and divided.
1 Chocolate Cookie Pie Crust already prepared. There are simple recipes available to make your own.
1 Square ( 1 oz.) Semi Sweet Baking Chocolate, melted.

In a medium bowl , Whisk the Pudding Mixes and the Milk for about 2 minutes, until well blended.
Fold in 1/2 of the thawed Whipped Topping.
Fold in all but 3 TBS of the crushed Candy Bars.
Pour the mixture into the crust.

Top with remaining Whipped Topping and sprinkle with remaining crushed Candy Bar.
Drizzle the top with the Melted Chocolate.

Enjoy!
Peace in the Kitchen!

Ellise Pierce / Cowgirl Chef. Texas Cooking with a French Accent

I recently took a class at our local Central Market . The class was Hatch Chiles with a French Accent , taught by Ellise Pierce. She is the author of  Cowgirl Chef, Texas Cooking with a French Accent.
I purchased her book several months ago and was pleased to see that she was teaching at Central Market. The class was so educational, fun and Ellise made it a memorable experience.

The menu included the following dishes:

Green Chile Gougeres
Southwest Gazpacho with Green Chile Granita
Green Chile Granita
Roasted Corn, Yellow Squash and Green Chile Galettes with Avocado-Jicama Salsa and Margarita Shrimp
Avocado-Jicama Salsa
Fig and Green Chile Tartlettes
Margarita Shrimp
Buttermilk Ice CreamCroustade Dough

I don't feel that it's appropriate to post the class recipes
You can certainly purchase her book.

Ellise is very personable and her class is fun.
I would definitely take another class with her.

I've included some photographs from the class, photographs of some of the dishes and her book that she autographed for me.


Enjoy!
Peace in the Kitchen!

Green Chile Cheese Gougeres

Croustade Crust for a Fig and Green Chile Tartlette
served with Buttermilk Ice Cream

Roasted Corn, Yellow Squash and Green Chile Galettes
Avocado-Jicama Salsa
This was served with Margarita Shrimp , as a vegetarian, I passed on the Shrimp.

Roasted Hatch Chile and Corn Bites

Roasted Hatch Chile and Corn Bites:
I created this recipe for a cooking competition that I've entered for many years. I've been a finalist several times.

1 1/2 C Creamed Corn
1/3 C Flour
1/3 C Cornmeal
2 Roasted Hatch Chiles, diced ( or 1 4oz. can of Diced Green Chiles)
1 Red Bell Pepper, finely diced
1 TBS Sugar
Juice of 1 Lime
1 TBS Adobo Seasoning
1/3 C Chopped Fresh Cilantro
1 Egg, beaten
1/4 tsp Salt
1/4 tsp Pepper
1/2 C Shredded Hatch Jack Cheese ( or Pepper Jack Cheese)

Mix all of the ingredients in a large bowl.
Divide the batter among a 12 cup ( sprayed with a vegetable spray) Muffin Tin.

Bake at 375 degrees for 35 - 40  minutes or until golden brown.

Cool before releasing
Serve with Roasted Hatch Chile Salsa or your favorite Salsa!

Enjoy!
Peace in the Kitchen!

Wednesday's Taste section in the Dallas Morning News

There wasn't much to choose from today. There were recipes for Pimento Cheese which they've already written about and I posted the recipe that I thought was the best and it turned out to be true. So I've re posted that recipe.

The next recipe I liked was a Gazpacho and I've already posted my favorite version of that recipe too. I liked the one in todays section which was from a restaurant in Paris, but honestly, I didn't feel they got it right so I'm reposting my favorite one.
I hope you like them.

Classic Pimento Cheese Spread:

3 C sharp cheddar cheese ( room temperature)

8 oz. cream cheese ( room temperature)

1/2 C mayonnaise

1/3 C pimento peppers from a jar, well drained and chopped

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp ground black pepper, or more to taste

1/8 tsp ground cayenne pepper, or more to taste

Combine all ingredients in a stand mixer with a paddle attachment.

Mix just until well blended.

Best if brought back to to room temperature before serving.

Makes about 3 cups.

Of course I would double or triple the recipe for a family picnic.

Enjoy!

Peace in the Kitchen!

This one is a cool recipe from the 60's.

It was so upbeat and different for the time man.

Juice of 1 Lemon

2 Green Bell Peppers,seeded and cut into pieces

1 Cucumber, peeled and divided: 3/4 sliced and 1/4 of it diced for garnish

2 lbs. Tomatoes cut into pieces

1 Onion quartered, 1/4 of it diced for garnish

1/4 tsp Garlic Salt

2 TBS Vinegar

2 TBS Olive Oil

Salt and Pepper to taste

Croutons for garnish

Put the following ingredients in a blender:

Lemon Juice

Bell Peppers

Cucumber slices

Tomatoes

3/4's of the Onion

Garlic Salt

Vinegar

Olive Oil

Pulse to blend, keeping it chunky

Season with Salt and Pepper

Refrigerate until chilled

Serve topped with Diced Onion , Diced Cucumber and Croutons.

Enjoy! Peace in the Kitchen!