Wild Rice and Mushroom Casserole in a Crock Pot

We have several Crock Pots and we use them all.  I think everyone knows the convenience of them and how diversified they can be. You can make anything from Appetizers, Dips, Soups, Side Dishes and even Entrees. We even have a unit with 3 small Pots in it for Appetizers or Side dishes. We also use it to keep Tamales warm. We divide the Tamales by ingredients, keeping the vegetarian ones in their own pot. It's very convenient for serving 3 different types of dips or 3 different types of Soup.

Here's a great side dish made in a Crock Pot.

Here's what you'll need:
1 Medium to Large Crock Pot coated with a Vegetable Cooking Spray or brushed well with Vegetable Oil.

2 TBS Olive Oil
1 Small Red Onion, diced.
1 Green Bell Pepper, diced.
8 oz. White Mushrooms, thinly sliced.
1 - 14 oz. Can of Diced Tomatoes
1 tsp Dried Oregano
1 tsp Paprika
2 TBS Butter
2 TBS Flour
1 1/2 C Whole Milk
2 C Shredded Swiss cheese
1/2 tsp Pepper
2 C Dried Wild Rice cooked according to package directions.

In a Large Skillet in Medium Heat:
Oil, until hot.

Add:
Onion
Bell Pepper
Mushrooms
Sauté 5 Minutes. stir well.

Add:
Tomatoes
Oregano
Paprika
Cook and Stir until Hot.
Transfer to a Large Mixing Bowl.
Set aside.

In the same Skillet on Medium Heat:
Butter, until melted.

Add:
Flour
Whisk until well combined.
Cook 4 - 5 minutes until creamy smooth and Golden in color.

Add:
Milk
Whisk well.
Bring to a Boil.

Add:
Cheese
Whisk until melted and creamy smooth.
Whisk in Pepper.

Add:
Cooked Rice to the Bowl of Vegetables.
Fold in the Cheese Mixture.
Stir to combine well.
Transfer to the Crock Pot.
Cover and cook on Low for 4 hours.

Transfer to a Serving Bowl.
Serve Hot.

Enjoy!
Peace in the Kitchen!

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.


Glaze:
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.
Honey
Brown Sugar
Granulated Sugar
Butter
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:
Flour
Baking Soda
Cinnamon
Ginger
Whisk well.

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

Add:
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.

Glaze

In a Medium Mixing Bowl:
Sugar
Grand Marnier
Ginger
Vanilla

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.

Enjoy!
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.

It's easy, quick and foolproof.


Enjoy!
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
Cream
Milk
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.
Add:
Vanilla
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
Preserves
Almond Extract
Salt
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.



Enjoy!
Peace in the Kitchen!

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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.
Foil

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.

Enjoy!
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.

Enjoy!
Peace in the Kitchen!

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.

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

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

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

In a Large Mixing Bowl, Sift Together:
Cake Flour
Cocoa
Baking Powder
Cinnamon
Salt
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.

Add:
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.

Enjoy!
Peace in the Kitchen.