Deep Fried Cookies/ Angel Wings

The recipe I will be posting is from Food Network Mag.  I do something very similar to this. I use a whiskey in my recipe. I plan on trying this recipe to see if it comes out similar to what I make. The recipe I make has been in my family for at least 3 generations. It makes 9 dozen. This recipe only makes about 21 cookies.

Making these cookies brings back memories of working in the kitchen with my mom and just having fun as a child making cookies at Christmas time. Our kitchen would have cookies of all kinds all over the place. This year its a little sad that she is not here to share the cookie making event as usual.

Angel Wings- FNM
1 cup All purpose flour
1/4 cup sour cream
2 large egg yolks
1 tbsp honey
1/4 tsp fine grated lemon zest
1/4 tsp salt
1 30 oz jar coconut oil
1 cup confectioners' sugar

Combine the flour, sour cream, egg yolks, honey, lemon zest and salt in a stand mixer fitted with a dough hook. Mix on medium-high speed until dough comes together and begins to pull away from the bowl. About 3-4 minutes. Turn out on to a floured surface and knead until smooth, about 5 minutes.. Form into a ball and cover loosely with plastic wrap and let sit at room temperature for 1 hour.

Roll out dough on a floured surface into a 12 x12 in square. Dough should be about 1/8 in thick.  Cut into 7 strips then cut each strip cross wise into thirds. you will have 21 rectangles.  One at a time, make a 1 in slit lengthwise down the center of each rectangle. Lift the short end and thread it through the slit, then pull out, twist in the middle so it looks like a bow.
Heat coconut oil in a pot over med heat, until a deep fry thermometer reads 350 F. Fry 5-7 cookies at a time, turning until deep golden brown, about 2-3 minutes. Remove with slotted spoon and drain on paper towels. Toss with confectioner's sugar and store in air tight container.

My original recipe uses 12 yolk, granulated sugar and whiskey. It seems that these cookies might be heavier than the recipe that I have.

Happy Eating

Chef 911

I have been looking for ways lately to help people with their passion to cook. I know that I am trying on getting better about blogging. I have had life changes like being stuck in a state that really isn't known for its culinary food or experiments.
I found this group Talk to Chef that helps people all over the world with culinary questions. Its kind of the 911 for home cooks. Your able to live video chat with a chef and get the answers to you dish problems. Or how to cook something. Its not a substitute for culinary school but in a pinch when you need help  there is a Chef there to tell you how to fix it or how to make it.  I am new to it and below is my link for it. Try it out and let me know what you think of the program.

You don't pay for the advice, but if you think it was worth the time you spent with the chef, you leave them a tip.


Here's the link
http://talktochef.com/ lisa-zaehler

Cheesy Potatoes

Working in a little supper club as of late. Not where I would like to be but its a job and I get to cook. It seems that the trend with a few places I have worked in Wisconsin all have some sort of recipe for Cheesy Potatoes. Each has their own name and kind of potato. I wanted to share with you one of the recipes as of lately.  This one uses hash browns. You can also use cubed American fries, or breakfast potatoes. It all depends on how you want the texture to have .


This recipe has been adapted for home use.

2 bags of frozen hashbrowns
1 can of cream of mushroom soup
1 can of cream of chicken soup
8 oz of sour cream
4 cups of mild cheddar cheese  shredded
1 tsp of Salt and Pepper

Mix all ingredients together. When mixed it will look like its a big sticky mess.  Spray a 9x9 or 8x8 with cooking spray. Dish mixture in to the baking dish. Bake for 35-50 minutes at 350 degrees. Top should be light brown. Serve warm. This can be made a few days ahead of time and held uncooked until needed ..

Happy Eating.

Rustic Bread

As usual time has gotten away from me writing on a regular basis. I missed September completely and just about missed October, which is my favorite month because of all the yummy treats that I get to create.
      Sorry readers, I have been going back to school to get my BS degree and its has its days where it sucks the life out of you and you wind up getting lost in it.

I found this bread recipe in a taste of home book. I make it plain but it calls for cranberries and oranges or cheddar cheese. I love bread. It that comfort food that is always best warm with butter.  Every time I find a new bread recipe I just have to try it out and see how it holds up. No pictures of this one. Seems as soon as I make it, its gone.

I did vary from the instructions, but the end result was still warm yummy delicious bread.

1 1/2 tsp active dry yeast
1 3/4 cup water about 75degrees
3 .5 cups of flour ( I used bread flour)
2 tsp. salt
1 tbsp. cornmeal

In a small bowl, dissolve the yeast in water. I add just a pinch of sugar to feed the yeast. In a large bowl, mix 3.5 cups of flour and the salt together. Using a rubber spatula, mix the yeast mix into the flour mixture until smooth. Cover and let sit 1 hour. Do not knead.
Punch down dough, then turn out onto a floured surface, Pat into 9in square. Fold dough into thirds forming a rectangle 9x3. Fold rectangle into thirds again forming a 3 in square. turn dough over, place in greased bowl, and cover with plastic wrap. Let sit at room temperature for about an hour or until doubled in size.
Punch down and repeat the process. Return dough to bowl and refrigerate overnight.
Line a pan with parchment paper and sprinkle cornmeal . Turn dough onto a floured surface. Gently knead 8 times and shape into  6 in round loaf. Place in prepared cookie line sheet  cover with plastic wrap and let rise until dough has expanded in size. about 1.25 hours.
Pre heat oven to 500 . Using a sharp knife, slice across the bread dough making grooves. Not very deep about 1/4 in deep. Bake on lowest rack about 25 min. Make sure you cover the dough tightly with tin foil.Then reduce oven heat to 450. Remove the tin foil and cook another 25-35 min. Until the outside is a deep golden brown.  remove to cool.

Now to add ingredients to it. Before kneading you want to add 4 oz of shredded cheddar or 4 oz of dried cranberries and 4 tsp of grated orange zest.

When I did this, I skipped half the steps. I let it rise the first time in the bowl, then the second time. Then I would shape it into a large baguette, and place it on the cornmeal sheet. When I was ready to cook it I transferred it to my oven cooking stone that was already heated. I set my oven at 450. for the entire time. I let the out side get a dark golden color.  I temped it out at 190 degrees.
Result came out a large puffed up baguette. Very good . Just simplified the steps for me. If you try it the way I wrote it, let me know how it comes out..


Happy Eating

Oktoberfest Food

When you start to see Oktoberfest, its the sign that fall is coming. Even though the weather is still hot and muggy where I am at, fall is still on its way. I love cool weather foods. Hot pretzels, sauerkraut, good beer.. I found a couple of good recipes that I have tried and liked and I am going to share with you. Pork Schnitzel and Beer cheese spread.  Not as good as you would find in authentic German restaurant but good enough, that my kids clean their plates.

Pork Schnitzel
1/2 cup All purpose flour
2 tsp. seasoned salt I use Penzey's 4s
1/2 tsp pepper
2 eggs
1/4 cup milk
1 1/2 cup dry bread crumbs
2 tsp. paprika
6 pork sirloin cutlets (about 4oz ea)
6 tbsp canola oil
Optional sauce
Dill sauce
2 tbsp all purpose flour
1 1/2 cup chicken broth, divided
1 cup (8oz) sour cream
1/2 tsp dill weed double if dried

In a shallow bowl, mix flour, salt, and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika.

Pound pork cutlets with a meat mallet to about 1/4" thick. Dip in flour mixture then egg mixture then crumb mixture. Make sure you coat both sides. Pat the coating to make sure it sticks.

In a large skillet, heat oil to med-high. Add pork and cook 2-3 minutes. Don't crowd the pan cook pork in batches. Cook until golden brown. Remove put on plate and keep warm.
In a small bowl, whisk flour, and broth until smooth. Add to same skillet as pork and bring to a boil, stirring constantly. About 2 minutes, or until thickened.
Reduce to low heat, stir in sour cream and dill. Do not boil just make sure its heated through.
 Serve with Pork



Beer Cheese Spread
1 lb sharp cheddar cheese, either shredded or cut into 1/2" cubes
1 tbsp. Worcestershire sauce
1 1/2 tsp prepared mustard. I like Dijon
1 small garlic clove ,minced
1/4 tsp salt
1/2 tsp pepper
2/3 cup German beer
Assorted crackers or soft pretzels

In a food processor, pulse cheese until finely chopped. Add Worcestershire sauce,mustard, garlic, salt and pepper. With the processor running slowly add the beer in a steady stream until it reaches spreading consistency. Transfer to serving bowl. Refrigerate until served.

Hope you like the beginning of fall recipes.. More to come soon.

Happy Eating

Mu Shu Chicken

I love Chinese food. My all time got to try at every restaurant I find is Egg Drop soup, or some places call it flour soup. I can tell a good from a bad and its a comfort food to me. That being said. I found this recipe and it looks so much more healthier than Mu Shu Pork. I have it built into my menu plan for this week to try it out. If any of you decide to try it out, let me know how it comes about. I would love to hear feed back from you all on this .

2 tbsp peanut oil or canola oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
4 cups thin sliced cabbage(shredded)
1-10oz bag of shredded carrots or about 4 carrots shredded via slicer or processor
2 large eggs, beaten
3/4 lb cooked chicken thighs, shredded or if you prefer white meat, 2 chicken breasts
3 tbsp reduced sodium soy sauce
3 cups brown rice warmed

Heat the oil in a large non stick skillet over med-high heat. Add the garlic and ginger and cook, stirring constantly for 30 seconds. Add the cabbage and carrots and cook for about 4 minutes or until just wilted.
Push the vegetables to the side of the pan and add eggs. Cook, stirring constantly until scrambled. Mix with the vegetables, add the chicken and continue cooking until meat is warmed through. Drizzle with soy sauce, toss to coat and serve over rice.


Happy Eating

Photo taken from Parents Magazine. 

Healthy Freezer Meal

Being a busy chef and mom, there are nights I just don't want to cook. I love it when I can pull something I have made ahead of time out of the freezer and fix it in 20 minutes. Being healthy is also good. I am a diabetic and I need to eat healthier. It doesn't always happen but its a constant goal of mine that I keep working at daily. I like to expose my kids and family to healthy dishes too. This encourages them to eat better and be more well rounded when eating food  out side of the house.

Broccoli Chicken Skillet
1.5 lb boneless skinless chicken breasts cubed
2 cups frozen broccoli florets, thawed
1 cup julienned carrots
1/2 cup chopped onion
1tbsp olive oil
1 can (10 oz) condensed cream of broccoli soup
1 cup stuffing mix
1 cup milk
1/4 cup raisins
1/8 tsp pepper
1 cup (4oz) shredded Colby cheese

In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 6 minutes. Or until the chicken is cooked and no longer pink.
Stir in the soup, stuffing mix, milk, raisins and pepper.  Cook uncovered  over medium heat or 8-10 minutes. Until heated through. Sprinkle with cheese. Remove from heat, cover and let stand

*****
Before adding the cheese, cool casserole, cover and freeze. To use: partially thaw casserole in refrigerator over night, let stand on counter 30 minutes before heating. Pre heat oven to 350, cover casserole with foil and bake 20-30 minutes. About 10 min longer if you don't let it stand on the counter. To temp it out to make sure it is thoroughly heated. Thermostat should read 165 F. Sprinkle with cheese and serve. 

Bolognese

 Its got a funny name, but its been called many things. A lot of people call it ragout. I like a dish like this because there is not a lot of sauce and you taste more of the individual ingredients in the dish. Pappardelle is a wide fat noodle. It can be substituted with any form of pasta in this dish.

1/4 cup Olive Oil
2 slices of thick cut bacon, diced
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
4 garlic cloves, minced
1 tbsp chopped fresh thyme
1 lb ground veal
1 lb ground pork
1 cup dry red wine
2 bay leafs
2- 14 oz cans of beef broth
1 1/2 cup canned tomato puree, or about 3 tomatoes blended
1 lb pappardelle or mafaldine pasta
Fresh grated Parmesan Cheese

 Heat oil in heavy large pot over med-high heat. Add bacon, saute until beginning to brown about 6 min.  Add onion, carrot, celery, garlic and thyme; saute 5 minutes. Make sure to add the garlic at the end so it does not burn. Add veal and pork, saute until brown and cooked through. Break up the meat with a fork. It takes about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduces about 10 min. Add broth and tomato puree. Reduce heat to med-low, simmer until sauce thickens, stirring often. It takes about 1 hour 15 minutes. Season to taste with salt and pepper.
Boil pasta in a large pot of boiling salted water.

If it is fresh pasta, it wont take long to cook, but the water should be boiling and very salty. It if is packaged pasta. cook according to directions.
Meat can be made one day ahead of time and you can substitute veal for ground beef.

Happy Eating

Fondue Its coming back

 A popular party dish in the 60's and 70's  has made its way back to the party scene. Fondue getting its name from the French word  fondre which means to melt.  Having old Recipes updated to better than ever dishes. The restaurant  in Salt Lake City called the Melting Pot is one of these up in coming places that brings the old party fondue to a new level.

First is the classic fondue; cheese. Usually a soft cheese like Swiss or Gruyere  with is melted with wine, garlic and spices. To make a mixture which is a smooth blend for dipping pieces of bread into. Sometimes in other countries is topped with shaved truffles. Just about everything can be dipped into a cheese fondue. If you were to find a cheese fondue in Italy, it would be made with Fontina cheese, milk and eggs. It would be called a Fonduta.

Next fondue everyone likes is a dessert fondue. That the buffets in America stole and call chocolate fountains now. Its chocolate mixed with heavy cream and sweet liqueurs. Usually you dip fresh fruit or pound cake in them .

Third type of fondue is from France and is called  fondue borguignonne. It uses heated pot in which oil is heated and bits of beef fillet are dipped into.

Here is a simple Fondue  recipe for those who like Brie.

Brie and Mushroom Fondue
1 cup water
1 oz dried porcini mushrooms
2 tbsp (1/4 stick) butter
8 oz fresh shiitake mushrooms, stemmed and finely chopped
2 tbsp chopped shallots
1 lb ripe Brie cheese, well chilled, rind trimmed and cut into 1/2" pieces
2 tbsp cornstarch
1 cup dry white wine.

steamed quartered red potatoes, steamed asparagus, green beans, bite size pieces of french bread

Bring 1 cup of water o a boil in a small sauce pan. Add porcini mushrooms. Remove from heat and let stand until mushrooms have rehydrate, about 20 min. Using a slotted spoon, transfer porcini to work surface and coarsely chop. Reserve soaking liquid.
Melt butter in heavy sauce pan over med heat. Add Shiitake mushrooms, saute until tender about 3 minutes. Add Shallots, saute for 1 minute. Add porcini and soaking liquid, leaving sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates about 3 min.
Toss Brie with cornstarch in a large bowl to coat. Add wine to mushrooms. Bring to a simmer over med heat. Add cheese to mushrooms in 3 batches., whisking until mixture is smooth and just begins to simmer.Do not boil. Season with salt and pepper. Transfer to fondue pot .Set pot over candle.

Meatless food for a meatless dinner party

My family is a meat and potato kind of family. every once in awhile I like to make dishes that have no meat.  Vegetarian dishes can be just as filling as meat dishes. My husband always jokes it would be great with a side of meat too.
One of my moms favorite things to eat was a Tamale. I would remember her going into the little hot dog joint in the next town over and ordering me a hot dog and her self two tamales. So this is for her, but with out the meat.

Meatless Tamale Pie
1 lb poblano chilies
2 tbsp olive oil
4.5 cups frozen corn kernals
1-2 jalapeno chilies, seeded, fine chop
2 garlic cloves, chopped
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1- 14.5 oz can diced tomatoes in juice, drained
3/4 cup reserved tomato juice
3/4 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1- 2lb butternut squash, peeled ,halved lengthwise, seeded, cut crosswise into 1/2 thick slices
1 1/2 cup shredded sharp cheddar cheese
1 1/2 cup shredded Monterey Jack Cheese
7 cups water
1 1/2 tsp salt
2 cup yellow corn meal
1 cup plain yogurt
2 tomatoes, sliced
Roast Poblano over an open flame until blacked. place in paper bag let sit 10 minutes then peel,seed and coarsely chop.
Heat 2tbsp olive oil in a heavy skillet over med-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally about 5 minutes. Add jalapenos, garlic, cumin, and oregano. Saute 2 minutes. Remove from heat. Mix in roasted poblano chilies, canned tomatoes 1/2 cup reserved juice from canned tomatoes, green onions and cilantro. Season with salt and pepper.  Cook squash in large pot of boiling salted water until crisp- tender, about 4 minutes. Drain. Mix cheeses in medium bowl.
Preheat oven to 350F. Lightly oil 15x10x2 baking dish. Combine 5 cups of water and 1 1/2 tsp salt in heavy large saucepan. Bring to a boil. Combine cornmeal and remaining 2 cups of water in another bowl. Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to med-low, about 14 minutes. Remove from heat and mix in yogurt.
Spread 2/3 of cornmeal over bottom of prepared dish. Arrange squash over cornmeal. Sprinkle squash with slat and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese. Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices on top. Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes over top. Sprinkle remaining cheese over casserole.
Bake casserole uncovered until heated through and top is golden brown. About 1 hour. Let stand 15 minutes garish with Cilantro.

Can be made one day ahead of time. Cool, cover, and refrigerate. Rewarm with foil at 350F until heated about 30 minutes.

This would be a great main dish. You can serve this with guacamole and chips, a salad with a vinaigrette.

Happy Eating

Dairy Free Soups

Its been awhile since I have posted about Dairy Free food to make. I think I am over due.
I have 2 classic soups that most people love and you can normally find in most restaurants. Knowing that dairy free is a hard choice because of healthy or allergy.

Tomato Bisque. Now I know a few readers are allergic to tomatoes, so that being said; tomatoes can be substituted with Roasted Red Peppers. It will have more of a smoky flavor because of the roasting but still good.

Tomato Bisque
1 small onion, chopped
1/4 cup green pepper chopped
1 tbsp milk free margarine
3 med tomatoes, peeled and diced
1/4 cup of water
1 cube chicken bouillon
1/2 tsp dried dill
1/4 salt ( taste before adding salt, bouillon can be salty)
1 1/2 cup tomato juice ( in substituting you would add more  water with chicken flavoring and add more red pepper)
*corn starch slurry to thicken if desired

Saute onion and pepper in margarine. Add tomatoes, water, bouillon cube, dill and salt. Cover and simmer for 20 minutes. Then let cool. Beat in blender until thoroughly combined. Add juice and blend one minute more. Pour in bowls. If using cornstarch to thicken, return to pot on stove and bring to a boil. Add cornstarch and boil for 2 minutes or until soup thickens.

Makes 4 servings

Most people like a good Clam Chowder. Dairy Free people can't have it. I found a way so that they can have a good Chowder..

First you need the Potato Soup base for all chowder recipe
3 medium potatoes, peeled and dice
2 cup chicken bouillon or chicken stock
Add potatoes to bouillon/ stock and bring to a boil. Cover and simmer 25 minutes. Blend on high until it liquefy.


Clam Chowder
1 cup Potato Soup Base
Clam Juice
1 6.5 oz can clams, drain and rinse ( fresh is good too)
2-3 med potatoes, peeled, diced and par baked. ( meaning you cook them so they still have a little crunch left
Salt
Pepper
 1/2 lb bacon
1 bundle of thyme
2 bay leaves
* if using fresh clams 4 dozen little neck or cherry stone clams scrubbed
1 large onion cut into 1/4 " dice
2 tbsp flour*****

In a large skillet render you bacon down, slow and low heat. Just as it starts to get crispy pull it out and put your onion in there and saute until translucent. Add potato cubes and cook another 5 minutes.Sprinkle flour over potato onion mixture and stir to combine. Add clam juice. At this point add your Potato Soup Base, thyme and bay leaves. Bring to a boil and simmer until potatoes are cooked. About 10-15 minutes. Add clams. Taste and re season if needed. Add hot sauce if desired.
*** For Fresh Clams****
Place the clams and 1 cup of water in a pot  and cover. Cook over high heat and cook for 6-7 minutes. Uncover and remove open clams and continue to cook unopened clams.. Strain liquid through a coffee filter and reserve.

***** If there is a gluten allergy, follow all steps except flour and then if the chowder is too thin, add cornstarch to thicken

Happy Eating

Keep Moving Forward

"Keep moving forward" is a quote from Walt Disney. I love that quote and from time to time I have to remind myself that  everything happens for a reason. Having set backs and  a lot of them are life. Especially being a Military wife and mom.

Most recently, I had an amazing job interview lined up. Restaurant was everything that I have trained for in my culinary career. Downfall, it was 80 miles away, and that was just in one direction. I would have been driving 160 miles a day to and from work. Add that to a 12 hour work day and there is no time left for the kids and barely enough time to sleep. I was pretty upset. I had taken time and planned out the perfect courses of food to knock their socks off right down to the minute details.

Mom had always told me when one door closes there are bound to be more that open, I just have to look for them. After my pitty party last night, I started looking at other options. I found a few. I still have a couple local interviews to attend, I still have a few places I can call to look into renting for my make shift bakery. I also decided that maybe its time I finish my degree.

I have an associates degree in cooking, but looking at the growing job market, more and more people want a Bachelor's Degree. So I have decided to  go back and get my Culinary Management Degree. Then I can start working on becoming a Certified Pastry Chef. I needed to start setting goals for my self again.

I found that we are here another year in Wisconsin. So I must set goals not loose sight of why I became a chef or the goals. I became a chef because I love to cook, I love to share my experiences with people and I like to see people happy when they eat my food. I am proud of what I have cooked and created.

I wish my mom could be here to share the ever growing experiences I have. I know that she is watching me from above and supporting my choices.

Thank you all for listening.

Fettuccine with Bacon

In our house hold we have a pasta night. Trying different dishes all the time. There are so many ways to eat pasta. Also there are so many different kinds of pasta. I usually try to make the pasta from scratch but that doesn't always happen. Bacon is another favorite in the house so this recipe is a perfect mix.

1 (7oz) bottle roasted red bell pepper, drained
2 bacon slices, raw chopped
1 cup sliced onion
3 garlic cloves, minced
1 cup frozen peas, thawed
1/4 cup chicken broth
4 cups cooked fettuccine about 8 oz
2tbps grated fresh Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper

Cut bell peppers into  1/4 in wides strips
Cook bacon in a large skillet. Cook until crisp. Then add onion and garlic, saute 1minute. Add bell pepper, peas and broth. Simmer 1 min. Stir in pasta, cheese, salt and pepper.

Serves 4 : serving size is 1 1/3 cup.

Happy Eating

5 ingredient fix dinner

Ever want a dinner that looks fancy but don't have the time to follow all the steps? I found  these chicken bundles look fancy but they are only 5 ingredients. When I make them, people always think I took a lot of time and put a lot of work into it. They take about 15 minutes to prepare and 20 to cook so if you have company coming over, this is a quick dish that you can put together and it looks good.

Chicken Bundles
4 chicken tenderloins
1/8 tsp each of salt and pepper
1 sheet frozen puff pastry, thawed
1/2 cup spreadable spinach and artichoke cream cheese
4 slices Muenster cheese, halved
1 egg
1tbsp water

Sprinkle chicken with salt and pepper, set aside. On a lightly floured surface roll puff pastry into a 14 in sq. Cut into 4 squares.
Spoon 2 tbsp of cream cheese mix in the center of each square, top with Muenster cheese and chicken
Whisk egg and water, lightly brush over edges. Bring opposite corners of pastry over each bundle, pinch seams to seal.  Place seam side down on a baking sheet covered with parchment. Brush with remaining egg mixture.
 Bake at 400 for 22 minutes until golden brown.
If you worried about the chicken temp it out.. Temperature for chicken should be 160 degrees. F

Happy Eating

Fish Friday

Midwest in known for its Friday night fish fry. I thought a fish recipe would be great for today. Taken from a West African themed menu. In West Africa these are called  boulettes de poisson. Fish balls can be made a head a time and then pulled out to cook.

2tbsp water
3/4 tsp chili powder divided
1/2 tsp salt
1/4 tsp black pepper
2 lrg. eggs slight beaten
1 slice white bread
1lb cod or white fish chopped
1tbsp chopped fresh parsley
2 garlic cloves, minced
2tsp vegetable oil
1/2 cup flour
1/2 cup cocktail sauce

combine water, 1/4 tsp chili powder, salt, pepper and eggs in small bowl. Stirring well with a whisk.
Place bread in food processor,pulse until coarse and measures 1/2 cup.  Add 2tbsp egg mixture, fish, parsley and garlic. process until a thick dough forms. Shape into 16 (1in ) balls.

Heat oil in large skillet over med-high heat. dredge fish balls in flour and dip in remaining egg mixture. Add fish balls to pan and saute for 10 min, or until brown on all sides.
Combine 1/2 tsp chili powder and cocktail sauce. Serve with cooked fish.

Happy Friday and Enjoy your food.

Dinner in a Packet

As August is upon us, so draws the near end of Summer. Although if you ask the people around here, summer just showed up.  With days that its perfect weather for grilling. Why not have dinner in packet and be able to enjoy the outdoors while food cooks.

I found a couple recipes that are great for the grill. Most people love Chinese favorite Sweet and Sour Chicken. Now here is a healthy way to cook it and enjoy summer..

4- (6oz) Skinless boneless chicken breasts halves, or cut smaller
2 cups teriyaki marinade, divided
2 cups cubed pineapple
2 cups vertically sliced vidalia or sweet onion
1 1/2 cup yellow or orange bell pepper strips
1 1/2 cup red bell pepper
2 cup cherry tomatoes
 1/4 cup chopped fresh cilantro

Place the chicken in a large zip lock bag, add 1 cup marinade. Seal bag and gently toss to coat. Place pineapple, onion, and bell peppers  in another large zip lock bag and add 1 cup marinade, seal and gently toss. Refrigerate  for 2 hours.

Prepare grill

Remove pineapple from bag, discard mixture. Place pineapple mixture and tomatoes in a large foil cooking bag or pouch. Remove chicken from bag, discard marinade. Place chicken on top of pineapple mixture. Seal and cut 6 1/2 in slits  in top of cooking bag. Place bag on grill. Cook for 25 minutes or until chicken is done. Cut bag open and sprinkle with cilantro. Serve.

You can serve with a variety of sides. I would recommend a cold Asian pasta salad.

Stuffed Peppers

This recipe takes me back to being a kid. It was a dish that was served in my house at least once a week. Brings back memories of everyone sitting down at dinner time around the table with out TV or cell phones, having a normal conversation. Grant it, that it was mostly my mom and dad talking since I was the only kid but it still was happy memories for me. This would be one of my comfort foods that takes me back to a simpler time.

This dish is great because you can make them ahead and freeze them for future meals or you can make them a few hours a head and serve them for dinner that night. Its all contained in one.

I have found a way to make this vegetarian besides the meat. For a husband that is a meat and potatoe guy, he actually prefers the vegetarian version of this when I make it.

1- (3.5oz) bag boil in bag rice
4 red bell peppers
3/4 lb ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tsp paprika
1/2 tsp salt
1/8 tsp all spice
2 cups tomato sauce divide. can use pasta sauce
1/2 cup grated Parmesan cheese
1/2 cup dry red wine
 cooking spray

Pre heat oven to 450F
Cook rice according to package. Do not salt or add butter to it and set aside.
While rice cooks, cut the tops off bell peppers, reserve the tops. Discard the seeds and membranes. Place peppers cut side down in an 8 in square baking dish, cover with plastic wrap. Make sure the dish is microwave safe. Microwave for 2 minutes on high. Peppers should be a little tender but still crisp.
 Heat a large non stick skillet over med-high heat. Add beef and next 5 ingredients, cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce and cheese to beef mixture and combine.
While beef cooks, combine 1 1/2 cups pasta sauce and wine in small sauce pan and bring to a boil.
Spoon about 3/4 cup of beef mixture into peppers. Place peppers in a 2qt. baking dish coated with cooking spray, add wine mixture to dish. Cover with foil.
Bake for 20 minutes , uncover and bake for an additional 5 minutes or until lightly browned.
Garnish with Pepper tops



For the Veggie version, I substituted the meat with black beans, garbanzo beans and corn. I used more cheese in the mix to hold it better. I also used bread crumbs and mushrooms. I would pulse all the veggies in a food processor so that they are a little chopped up. Using the spices of garlic, Salt and pepper to taste, and a little of Italian seasoning. If your going Vegan. Use Vegan cheese. I can't give you exact measurements for this because at the time I came up with the version I didn't measure. I just added until it tasted good.

Happy Eating.

A little info about Soy

I found this while looking for more recipes to test and to share. There are many people that choose to be vegetarians or not eat meat. Soy is a good substitute for some of that. Also there are people that can not have milk and soy is also another option for them.
The article says that consuming 25 g of soy protein a day in a low fat diet might lower the risk of heart disease. Now keep in mind that this article is 10 years old.

It did list some of the most concentrated sources of soy protein.
Tempeh                       1 cup = 32g
Tofu                             1 cup  = 20 g
Yellow soybeans          1/2 cup =14 g
Soy nuts                       1/3 cup  =13 g
Edamame                     1/2 cup  = 11g
Soy Milk                      1 cup  = 10g

Miso is also a form of soy that is used in many dishes

Here is a recipe for you all to share and use.

Miso Chicken Piccata
1/4 c fat free chicken broth
3tbps yellow miso ( soybean paste)
4 (6oz) skinless boneless chicken breasts
2tbsp flour
1tbsp olive oil
 1/2 c dry white wine
1 garlic clove
1/4 c fresh lemon juice
 2 tbsp capers, rinsed and drained
1/8 tsp ground black pepper


Combine 1/4 cup broth and miso, still well with a whisk until miso dissolves. Stir in 1/2 cup broth. Set aside.
Place each chicken breast between sheets of plastic wrap and pound flat, to 1/4 in thickness.
Dredge in flour.
Heat a non stick skillet over med-high heat. Add chicken cook 4 minutes on each side until browned. Remove chicken from pan add wine to pan scrape to remove bits. Use a wooden spoon .Reduce heat to medium stir in miso mixture and garlic. Return chicken to pan, cook 3 minutes or until done. Remove from heat, stir in juice, capes and pepper. Serve immediately.

Happy Eating

Graham Cracker Brown Bread

Being a chef, I like finding new recipes that use unusual ingredients. I found this one in one of the many cookbooks I have. Reading the title you would think that it would be sweet. It turns out that the bread is more savory and earthy. This bread will last for a few days at room temperature and up to a month in the freezer


Cooking spray
4tsp graham cracker crumbs
1 cup flour
1tsp baking soda
1tsp ground nutmeg
1/2 tsp salt
 1/4 cup butter
1 cup graham cracker crumbs
1 large egg
1/3 cup dark molasses
1 cup buttermilk
1 cup raisins

Pre heat oven to 350.
Coat an 8x4 loaf pan with cooking spray and dust with 4 tsp. graham cracker crumbs.
Lightly measure flour into a dry measuring cup and level it off. Then combine all dry ingredients in a bowl,except the graham cracker.
Place butter in a large bowl a  beat with a mixer until smooth, about 1 minute. Add 1 cup crumb until well combined. Add egg and beat 1 minute. Add molasses and beat until combined.
Beating at low speed add flour mixture alternating with buttermilk. Beginning  and ending with flour. Beat until just blended.Stir in raisins. Pour batter into prepared pan
Bake at 350 for 1 hour until wooden tooth pick inserted comes out clean.
Cool for 15 minutes in pan then place on wire rack and finish cooling.

Makes 12 slices.

Happy Eating

Make your own smoothie

I love smoothies. Especially in summer. Usually summer is hot and humid and nothing is better than a cold delicious fruit drink, bonus its healthy for you. I can't take credit for this. I was sent this by one of my friends.  It comes from the blog beautifulfrugallife.com . It is a great idea and that is why I am sharing it with you.

Working and not having time to chop everything you need to go into a smoothie. Here is a way to just grab a bag, milk and blend.  All the work is done ahead of time.

1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 sliced banana
1/2 cup pineapple
4 Green Ice Cubes * see below
2 tbsp. flax seed

Directions:

Combine all above ingredients in freezer bags, seal and freeze. When ready to use pull bag out, put in blender and add 1- 1 1/2 cups of liquid. Blogger uses Almond milk. You can also add 1/2 cup of yogurt to the mix if you would like.  Blend and drink.. Makes 4-5 smoothies

Green Ice cubes  are spinach, kale, or chard that has been blended up and frozen in ice cube trays. These can be used for smoothies and other items such as soups and dinners as needed .


Happy Eating

Cheese and bacon Jalapeno Rellenos

Being a fan of Mexican food I like trying all kinds of food. I recently found a reciepe for Chili Rellenos that I am going to make this weekend. I thought that I would share this recipe with all of you.
Being that the end of summer also is usually Reunion time, this is a great dish to take with you to share with the family.

4 oz cream cheese softened
1 cup shredded cheddar cheese
4 slices of bacon, cooked and crumbled
2tbsp finely chopped onion
2tbsp chopped cilantro
1 garlic clove,  minced
18 jalapeno peppers, cut lenghtwise in half, seeds and membranes removed

Heat oven to 375.
Mix all ingredients except peppers
Spoon mixture into peppers on a parchment covered baking sheet
Bake 10 minutes until cheese is melted.


Happy Eating

Enchiladas with a Twist

I love Mexican food. Here in the small town, there is one place I love to go to just for their burritos and enchiladas.  That being said, I am practical in the kitchen. I hate having to throw out left overs. I had made lasagna and tacos earlier in the week. I decided to combine the two. The  original recipe came from Sandra Lee. She does everything store bought and just combines it all to make a dish. I was using left overs to make the same dish. Family thought it came out pretty good. My kids had no complaints, which is great since its a fight getting them to try new food.

I am posting the original recipe from Sandra Lee, in case you don't have left overs in the fridge and want to make this. I was also able to make extras and freeze them for future dinner meals. That way I can just pull them out for lunches or quick dinners.

12 white corn tortilla
1.25 lb lean ground beef
1 container (8oz) sliced mushrooms finely chopped
1packet onion soup mix
1 tbsp parsley chopped
1.25 cup ricotta cheese
1 can(4.5oz) black olives chopped
4 oz cream cheese softened
1 cup shredded mozzarella cheese
1 jar (26oz) pasta sauce
1/4 cup shredded Parmesan cheese
 Salt and pepper to taste

Preheat oven to 350. Spray 9x13in baking dish with cooking spray. Set aside
In a large skillet brown ground beef, stirring frequently to break into small pieces. Stir in onion soup mix and mushroom pieces. Cook for 4 min. Remove from heat, stir in 1tbsp parsley. Season with salt and pepper.

In a large bowl, stir together ricotta, olives and cream cheese. Stir in beef mixture until well combined. Spread 1 cup of pasta sauce in bottom of dish. Spoon meat and cheese mixture evenly down the center of tortilla.
Carefully roll up tortillas and place on sauce in baking dish. Pour remaining sauce over enchiladas. Sprinkle with mozzarella and Parmesan Cover with aluminum foil.
Bake in dish for 35-45 minutes until enchiladas are tender. Garnish with additional parsley if desired. 

I grated lemon zest into my ricotta and added mozzarella cheese to it. I seasoned my meat with Italian seasoning. Those were some of my changes.
Happy Eating

Beer Bread

Doing my usual house cleaning I came a cross a quick bread recipe. I did some experimenting with it and came up with a way to package it and sell it. This will be one of the items I am putting my Etsy site.  Depending on the beer you use is how the taste changes. Ales give it a sweeter taste, darker beers give it a more earthy taste and I have yet to try using the fruity beers like the hard apple cider to see what the out come is.

This is the original recipe, not the one I modified for packaging and sale.
3 cup All purpose flour
3 tsp baking powder
3/4 tsp salt
3 tbsp sugar
1- 12oz bottle of beer, room temperature
1/4 tsp garlic powder
1-2 tsp herbs (optional) suggestion: parsley, sage, rosemary o thyme

Pre heat oven to 350.
In a large bowl combine ingredients and mix until just incorporated. Don't over mix.
 Scoop in to a greased loaf pan 4.5"x8.5"
Bake for 1 hour until a tooth pick comes clean.

Serve warm .

Fast and easy Peanut butter cookies

I was organizing my recipes today and I came across this recipe. Benefit its gluten free. I know that that is the new trend coming out these days. Bonus is that they have chocolate in them.

Being a cookie house hold we are always up for trying new cookies.

1/4 tsp salt
1 lg egg white
1 cup chunky  peanut butter
1/3 cup sugar
1/4 cup brown sugar
1/4 cup semi sweet chocolate mini chips

Preheat oven to 375
Place egg white and salt in a medium bowl and whisk until frothy. Add peanut butter, sugar, brown sugar and chocolate chips, stir to combine.
Divide dough into 20 equal portions. About 1 tbps. each. Place them 2 inches apart on a baking sheet covered with parchment. With a fork press the top of each cookie one way then the other to form a criss cross pattern.
Bake at 375  for 10 minutes.

Happy Baking and Enjoy

Spice Rubs

Along with the last post, I thought I would post some of the Rubs I use on vegetables, pork and fish.
I like my food a little spicy. You can substitute theses spices for something less mild. Depending on the meat or fish is if I leave it sit for 4 or more hours in the fridge or if I use it right away.

Cajun Spice- enough for 8 fish filets
2tsp paprika
2tsp ground black powder
1 1/2 tps garlic powder
1tsp red pepper flakes
1tsp dried thyme
1tsp dried oregano
1tsp onion powder
1/4 tsp dry mustard

Vegetable Seasoning- enough to season 8 servings of vegetables
1tsp dried basil
1tsp dried chervil or tarragon
1tsp dried chives
1tsp dried marjoram
1tsp dried parsley
1/2 tsp dried sage or rosemary
1/2 tsp dried thyme

Poultry Rub- makes 3tbsp enough to season a 4lb whole chicken or 8 pieces
1tsp kosher salt
1tsp ground black pepper
2tsp smoked paprika
1tsp garlic powder
1tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cayenne

Healthy Benefits of Spicing your food

In my years of working as a Private chef, I have come across clients that tell me not to put any kind of spices on their food to include salt and pepper. No spices? The first time I heard that I thought they were crazy and was just outraged. Now I know that they just do not know any better. It was something that their parents did and they just followed suit. Spices do so much more than what people think they do. For example Salt, will enhance the flavors of food bringing out the natural flavor more.  If you put smoked salt on chocolate it gives the chocolate a richer flavor. Its just a little bit. Your not dumping the whole salt shaker on the food.. I have known salt a holics that will salt all of their food before even putting one bite in their mouth.
It took me two year to teach my mom that  you need to taste your food before you salt it. She still put a lot of salt on her food but she learned. I also taught her the benefits of adding other spices to your food to help the flavors.

Some spices have health effects for the better. Its not a guarantee, I'm not a doctor I'm a chef. But listed below are the spices and what they may be able to help with.
Antioxidants are big these days in the health trends here are a few spices that have antioxidant properties.
turmeric
rosemary
oregano
basil
cloves
cinnamon
black pepper
paprika
ginger
garlic
To help lower blood sugar for diabetics:
cinnamon
garlic
ginger
basil
oregano
nutmeg
bay leaf
allspice
curry
Antibacterial properties
Garlic
Allspice
thyme
cinnamon
cumin
cloves
lemon grass

Looking at all of these they repeat. I think Asian food is on to something. Well food for thought.

Happy Eating.

Summer Salad

I hate waiting in doctor's offices. They always take so long to call you to do the basics the you have to sit and wait some more until the doctor comes in. Well during such visit I found a cooking magazine. Something that I didn't think I would find in a doctors office. I have been making a list of reciepes from this magazine that I want to try and tweak to my own liking.

This recipe looked like something that I want to put on that list and make. Its another meat less dish. But it is also healthy for your.

Summer Veggie Salad
4 - 4 in Portobello mushroom caps or you can use baby bellas
2 (1/2 in thick) red onion , slices
2 ears of corn, shucked
1 lg red bell pepper, seeded and quartered
1 med zucchini halved length wise then rough chop
1lg yellow squash, halved length wise
Cooking Spray
2tbsp Olive Oil
2 tsp. fresh lemon juice
1 tsp. minced fresh thyme.
1/2 tsp Dijon Mustard
1/4 tsp kosher salt
1/4 tsp ground black pepper
2oz Manchego cheese, shaved
1 oz pine nuts toasted

Pre heat grill to med high heat
Coat vegetables with cooking spray
Arrange on grill. Make sure to spray the grill before placing the vegetables on it.
Grill 5 minutes on each side, or until tender
Combine oil and next 5 ingredients in a large bowl, stirring with a whisk.
Cut kernels from ears and add to oil mixture. Cut remaining vegetables into bite size pieces then add to oil mixture. Toss gently to combine and top with cheese and pine nuts

If you wanted to add a little more body to it you could get Quinoa. Cook according to package directions the chop up green onions and dill and mix them into the quinoa.

Enjoy and Happy Eating

Meatless Dishes

I have been on a kick lately to try and eat healthier. My house hold is a meat and potatoes kind of place. I have found a two recipes that I am going to try and I will up date this blog as I post pictures of them .

Eating dishes with no meat can be just as filling as dishes with meat in them . This recipe is a spin from one of our favorite dips. Spinach Artichoke dip. It makes it a lot simpler and just as tasty.

Spinach Artichoke Rigatoni
3 cups large tube noodles or Rigatoni
1 pkg (10oz) frozen spinach
1 can (14oz) artichoke hearts, rinse, drain and quartered
2 cup shredded mozzarella cheese
1/4 cup grated Parmesan Cheese
1/2 tsp. salt
1/4 tsp. Pepper

Cook the noodles as package directs. Warm up spinach and set aside.
Drain pasta, reserving 1/2 cup pasta water. Return pasta to pan. Stir in artichokes, 1/2 cup mozzarella cheese, spinach, parmesan cheese, salt and pepper.
Transfer to a greased 2 qt baking dish that is broiler safe.  Top with remaining cheese and broil 4-6 away from heat source for 2 minutes until cheese is melted.


The other is fairly simple its a Portobello mushroom on a burger bun with grilled tomato, a little olive oil, mozzarella cheese and Italian seasoning. Making it a Pizza burger with out the meat.
I love Portobello mushrooms they have a nice meaty flavor and are earthy. They make a great substitute for meat.  

Enjoy and happy eating

Ravoioli Lasgana

Crock pots have become my friend. Especially when I work, I need to have something that is ready to eat when my family gets home.
I am not always home at the same time they are  so I try to prepare meals that they can just eat with in 30 minutes of being home.  Most of the items in this recipe are store bought but they make a great dish and my family is happy.

1 lb of Italian sausage, take out of the casing or get sausage with no casing
1 tbsp. of minced garlic
1 jar (26 oz) of marinara sauce or you can use alfredo
1 can (8oz) of mushrooms or you can use fresh sliced
1 bag (26oz) of frozen ravioli
2-4 cups Italian blended cheese or mozzarella

Spray the bottom of the crock pot with pam or non stick spray

In a large skillet brown the sausage. right before you remove it from the heat, add the garlic and cook 1 minute more

In the bottom of the crock pot, place 1/3 of the sauce down, then layer 1/3 of the bag of ravioli, sausage and cheese. Repeat until cheese is on top . Place the lid on the cooker, and cook on low for 4 hours.


Happy eating.

Etsy

After all that has happened this week. I have put my Etsy page back up and running. I'm starting out slow again with simple items that are easy to make here. I am hoping that it takes off better this time than it has in the past.
The nice thing about living in the Midwest is that there is always fresh produce and fruit. I can find it everywhere. Its finding my specialty flours that is a little harder. I am trying to go back and make simpler items. Cookies and candies that have seem to fall by  the way side.  Going back to organic and natural items. on my list is herbal candy. I haven't posted it for sale as of yet but its in the works.

I have to make test batches to tweak the recipe so that it produces a good flavor, make sure that it will hold up to shipping and I have to take photos of the item. It takes me awhile to produce new items because I put a lot of thought into what I want to sell. I would like to be unique, which doesn't always happen but I want to have a product that customers will keep coming back for.

So please take a look and let me know what you think . I know the pictures need improvement that is  a constant struggle with me.

https://www.etsy.com/shop/ZKitchenZinkTreats

Happy Eating

Thai noodle steak salad

I found  this in one of the magazine that so frequent my mail box. I looks like a nice and fresh salad for summer. It is on my list of dishes to try.

Being a busy chef, I am trying to find dishes that I can prep ahead of time or that  can be thrown together last minute. By the time I get home, its late and I just want a little something then off to bed to repeat the day again.

Hope you all enjoy this one

 1/2- 8oz package of rice noodles
1/4 cup lime juice
2 tbsp. sugar
2tsp. Asian chile sauce
1 tsp. fish sauce- found in the Asian isle
1 English Cucumber, halved and thin sliced
1 red onion, thinly sliced
4 cups cubed watermelon, 1/2 in cubes
kosher salt and fresh ground pepper to taste
1 1/2 lbs skirt steak, cut into 4 pieces
vegetable oil for bushing
1/2 cup chopped cilantro

Heat grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain, rinse under cold water and set aside.
Whisk lime juice, 3tbsp water, sugar, chile sauce, and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper. Toss. Set aside

Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until  marked about 3 minutes per side for medium rare.  Transfer to a cutting board and let rest 5 minutes then thinly slice.
Add all but a few tbsp. of cilantro to the noodle salad and toss. Top with steak and garnish with remaining cilantro..

Happy Eating.

Fish Friday

Since moving back to the Midwest, I had forgotten how big the Friday Night Fish Fry is. So crazy and ridiculous that I know place that charges &7.50 with a lot of choices for sides and add ons. This causes mass chaos in the kitchen. I was told that in that one night they go through 60 lbs of fish. That is the only night they do that much fish.
I wanted to share a couple fish recipes with you so that you may enjoy your fish on Friday.

Honey Fried Walley

1 egg
1 tsp honey
1 cup coarsely crushed saltines (22 crackers)
1/3 cup all purpose flour
1/4 tsp salt
1/4 tsp pepper
 4-6 walleye fillets
Canola oil
Additional honey

In a shallow bowl, beat egg and honey. In another bowl, combine the cracker crumb flour, salt, and pepper. Dip fillets into egg mixture then coat with crumb mixture.
In a large skillet, heat 1/4 in of oil. fry fish  over medium- high hear for 3-4 minutes or until fish is flakey. Drizzle with honey.

New England Fish Bake
4 med potatoes, peeled
1 tsp. All purpose flour
1 small onion, sliced into rings
 1/2 tsp. Salt
1/4 tsp. pepper
 3/4 cup milk divided
1 1/2 lb cod or white fish
3 tbsp. grated parmesan cheese
2 tbsp. minced fresh parsley or 2 tsp dried parsley flakes
1/4 tsp paprika

Place potatoes in saucepan and cover with water.  Bring to a boil. Reduce heat cover and simmer for 15-20 minutes until tender. Drain and cool slightly.

Slice potatoes 1/8 in thick, place in a greased shallow 2 qt. baking dish. Sprinkle with flour. top with onion, sprinkle with salt and pepper. Pour half the milk over the potatoes. Place fish on top, pour remaining milk over fish. Sprinkle with parmesan cheese.
Cover and bake at 375 for 20-30 minutes until fish flakes with a fork. Sprinkle with parsley and paprika.

Happy Eating

Navajo Fry Bread

I have been asked to write recipes  for a site and do a weekly posting. So at the same time I will also share that recipe with you my readers. I am doing a tour of our country with food and recipes that I love, have tried, will try or that look really interesting. Some of them will be mine and some of them I will be taking from other sources. So hang on and enjoy the ride.

I am starting from home. What I have called home for the last 3 years. Utah. Its a different culture there. A cross between California food and Western Cowboy food. This recipes is what they call Navajo Fry Bread. In the Midwest is usually known as a carnival food Elephant Ear.  In the picture it is served with a Green Chili and Black bean corn salsa.  If you want the Chili recipe I will ask my fellow chef Trevor to contribute it to the blog.

Fry Bread
1 cup         All purpose Flour
1/2 tsp       Baking Powder
1/4 tsp.      Salt
2 tbsp.       Milk

Combine  flour, baking powder and salt in a mixing bowl.
Stir in the milk and work into a dough . Knead dough  until the dough is smooth and elastic.  Form the dough into egg size balls.  Cover and set aside for 15 minutes.
Heat fryer/ oil in pan to 375 degrees.
 Roll the dough into 8 inch circles and dock with a fork
fry each round for 2 minutes on each side.
Drain on paper towel and serve.

Happy eating

Rhubarb

Thanks to a friend of mine, I have had lots of rhubarb come into my life as of late. I am thinking what am I going to do with all of this? I have been searching for ways to use it before it goes bad. I have found a couple of ways to use it . The most common, Strawberry Rhubarb pie, Then there is Rhubarb cheese cake, and Rhubarb syrup and jelly. I have also found a savory use. Rhubarb salsa. I will be posting that recipe. Never be afraid to experiment with a fruit/ vegetable to find new ways of using it.


Rhubarb Salsa
2 garlic cloves
1/4 cup olive oil
1 1/2 cup rhubarb cut in to 1/4 " pieces
1 cup English cucumber seeded and cut into 1/4"
1 tbsp. Honey
1tsp lime juice
Fresh Ground pepper to taste.

Combine all ingredient in a bowl and let set about 2 hours

This is not my recipe. I originally found it on Tastespotting.com and have tweaked it to taste better.

Rhubarb Cheese cake recipe came from a Sunday Church dessert book I found and I have also tweaked it to taste better. the recipe is for a 10" by 4"deep pan

2 1/2 cup thin sliced fresh or frozen rhubarb. if its fresh when it cooks its not as red ,so add 3 drops red food coloring
1/3 cup sugar plus, 1/2 cup sugar
2 tbsp. orange juice
1 1/2 cup graham cracker crumbs
1/2 cup butter , melted
3 packages of cream cheese, softened
2 cups (16 oz) sour cream
8 ounces of white baking chocolate, melted and cooled
1tbsp cornstarch
3 tsp vanilla extract
3 eggs lightly beaten
1/2 tsp salt

In a sauce pan bring the rhubarb , 1/3 c sugar and orange juice to a boil. Reduce  heat and cook until thickened and rhubarb is set tender. Set aside to cool

Wrap two layers of tin foil around your spring form pan and set aside.

In a bowl combine your graham cracker and butter. I put parchment paper down on the bottom of the pan before pushing the graham cracker in it. Place spring form on a baking sheet and bake graham for 9 minutes at 350degrees.

In a mixer fitted with a paddle beat cream cheese until fluffy about 3 minutes then add remaining sugar, and beat until smooth. Then add sour cream, vanilla, cornstarch, white chocolate and salt, beat until smooth. One at a time add eggs and mix until just combined.

Pour half the filling into the pan, then add half the rhubarb, take a knife and swirl it . Then add the other half of the batter and rhubarb on top. Swirl it with a knife.
Add 1 in of boiling water around the spring form once you have placed it in pan that  can hold  water.

Bake for 60-70 minutes. I found where I am living that 75 minutes is the normal. The center should be set and it will look dull. Cool on a rack for 10 minutes then run a knife around the edges to loosen. Cool 1 hour longer before unmolding . Cover and refrigerate.

The begining of Summer

Summer is a time for fresh raw and healthy food. I encourage everyone to go to farmers markets and see what local produce is out there.  This time of year I bake a lot of bread and make many salads, raw food dishes and fresh fruit dishes.

One of my  favorite chicken salads to make is a Lemon Pepper and Basil salad.

I roast a few chicken breast. Some times I will braise them in beer. Meaning I will season the breast then put half a bottle of beer, usually a dark amber in a cooking pan. like a 1/4 sheet baking dish cover it with plastic wrap the tin foil and cook for 1 1/2 hours. The meat comes out flavorful and tender.
The I cube it up. throw it into a bowl. I then add 1 cup sour cream, 1/2 cup mayo, Fresh basil that I cut up, 2 tbsp. lemon pepper, 1/2 tsp garlic powder, 2 tbsp. chopped fresh chives, and 1/4 tsp lemon juice.  Makes a great salad.

Now you can do the same thing and omit the sour cream and mayo for dairy reasons. Just make sure to taste and adjust seasoning to your liking. You can also add just 1/2 tbsp. of olive or grapeseed oil to the recipe with out the mayo/sour cream.

Happy Eating.

Dairy Free Recipe of the day

Morning.

Chilly this spring day as I sit and drink my coffee looking for my recipes that I  thought would be a nice dish to eat. I am reminded of how mom used to make potato pancakes and thought that would be a great recipe to post. Some people call them potato pancakes some call them latkes. Swedish for well potato pancakes, and its Dairy Free.

Makes 6
6-8 medium potatoes
1 tbsp. onion, minced
2 eggs
3tbsp flour
1 tsp salt
 1/2 tsp baking powder

Peel and grate potatoes. Add onion and let mixture stand about 15 minutes. Pour off liquid. Beat eggs slightly and blend into  potato mixture. Add flour, salt,  and baking powder and mix well.  Cook spoonfuls of mixture in a hot well oiled skillet. Serve with apple sauce.

You can also do this in a blender..


I am also on a chicken kick. So here is another favorite of mine but dairy free.

Chinese Chicken Salad
1 lb chicken breast
2oz Cellophane noodles
Oil
2tbsp slivered almonds
2 tbsp. sesame seeds
1 small head of lettuce, cut in strips or shredded
4 stalks green onion, chopped
( I liked to use cabbage , and ramen noodles as well in my salad)

Shred chicken meat. Cook the cellophane noodles  in hot oil and few at a time. Drain in paper towel. toast almonds and sesame seeds in a skillet with out oil. Arrage the lettuce in a salad bowl. Top with cellophane noodles, chicken, onion, almonds and sesame seeds. Dress and toss

Dressing
2tbsp. sugar
1tsp salt
1/2 tsp black pepper
1/4 cup vegetable oil
3 tbsp. vinegar

Blend together


Happy Eating

No Dairy

One of my high school friends has chosen to go dairy free for his family and their needs  I will be posting No Dairy recipes for them.  There is dairy in a lot of food items. More often than not people do not realize how much dairy is used in every day food..

Some of the items that have dairy that you wouldn't think has it are
Bologna
Hot Dogs
Pepperoni
Salami
Sausage
Unless they are kosher meats. I have learned a little bit about dairy allergies when I have been cooking for other people.  If you are avoiding dairy some of the items to look for on the labels include
lactoglobin
casein
lactalbumin
Sodium Caseinate
Whey
Lactose
The last two most people recognize. The others are used in a variety of products to include cheese and meats as binders..

Faux Milk Shake
1/2 cup orange juice
1/2 cup milk substitute
1 banana
3-6 ice cubes

Combine all ingredients in a blender until frothy.


Quick and Easy Yeast Rolls
1 pkg active dry yeast
3/4 cup warm water
2 tbsp. sugar
2 tbsp. vegetable oil
1/2 tsp salt
1 egg , beaten
2 1/2 cup flour
Milk free margarine

Dissolve yeast in water with a 2 1/2 qt bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt.  Stir in 1 cup  flour until  smooth. Cover with plastic wrap and let rise in a warm area. About 15 min. Grease 9 in square pan. Stir down batter and add 1 1/2 cup flour. Blend until mixed well and turn onto floured  surface. Knead 3 minutes. If sticky ad 1/4 cup flour and knead it into the dough.  Divide dough into 16 pieces and shape into balls. Arrange in pan  and brush tops with margarine.  Cover and let rise 25 minutes.  Preheat oven to 425 bake for 12-15 minutes. Remove from pan to wire rack..


Stay tuned more recipes to come.....

Happy Eating

getting back in the swing

To my readers,

I have been too regular about posting. My mom recently died and I have been trying to force my self to get back on the horse and keep going. My mom was the original tester of my recipes. Before anyone got to try it mom did. It was sudden that she passed and trying to get the household back on track has been a task.

Mom was one of the inspirations for cooking and always trying something new. She will be greatly  missed.

I will be working on more recipes to come and post on here, One day at a time and I will keep adding. Please feel free to ask questions about food, cake, cooking. I would love to help you all out.


Thank you

Amish White Bread

As I have a love of bread. I am always searching for recipes to try and then turn into my own. I found and tested one yesterday that is simple and might actually replace me buying white sandwich bread from the store.

I found this some where  on line but I didn't note the site. So it is not my original creation, but I will be experimenting with it in the future to see what I can add to it to improve it.

Here is the original recipe as found

2 cups warm water about 110 degrees
2/3 cup granulated sugar
1 1/2 tablespoons yeast
1 1/2 teaspoon salt
1/4 cup vegetable oil
6 cups flour ( I used 3 all purpose, 3 bread)

Put sugar in bowl fitted with a dough hook and add water. Stir to dissolve and sprinkle yeast over the top.
Let it stand to get foamy about 5-15 minutes . Depending on the temperature in your house.
Then add oil, salt and 3 cups of flour.
Mix for about 1 minute, then add the rest of the flour.
Let the mixer go until the dough forms a ball  and doesn't stick to the sides.
Remove dough from bowl knead it by hand for 2 minutes until  it forms a soft round ball.
Grease a bowl and put the dough in it , turning once to coat the dough with the grease.
Cover with plastic wrap and let sit in a warm place and rise. About 1 hour.
After doubling, punch dough down
Divide equally in half.
Roll each half into a rectangle.
Roll each rectangle up like a jelly roll. Tuck the ends
Grease 7x9 loaf pans .
Place rolled dough seam side down into the loaf pans.
Let rise 45-60 minutes covered with plastic wrap in a warm place.
Bake at 350 for 25 minutes
When they come out I usually brush with butter to give the top a shiny appearance.


Hope your bread turns out as well as mine did..
Happy Eating.

White Wine Reduction

I want to share with you one sauce that I love to use. I make a white wine reduction that is Gluten free. I came up with this because everything where I used to work had some form of gluten in it.

White Wine reduction.
Beef stock                                              12 oz
For Gluten free use Chicken stock or gluten free beef stock
Large red onion fine dice                     3/4
Garlic clove, minced                            1
Carrot, fine dice                                   2
Fresh Parsley, minced                          2 sprig
Fresh Thyme, minced                          2 sprig
Bay leaf
Dry white wine                                    6 oz
Kosher salt 
Black Pepper

 

Heat beef / chicken stock in a large sauce pan over med- high heat. In another sauce pan sauté onion, carrot, and garlic. Add stock to pan then add parsley, thyme , Rosemary and bay leaf. To intensify flavor, have a rolling boil until stock is nearly evaporated, but do not allow to burn. Could take 20 minutes or more at a rolling boil .

 Add wine to the stock mixture and cook over medium heat until it is reduced by half. About 10-15 minutes. Remove sauce from heat and strain. Using a wooden spoon squeeze vegetables against strainer to extract all the liquid.  Keep warm until needed. Just before service whisk in butter to make texture smooth and silky. Taste sauce and adjust salt and pepper.

 

With the beef stock it will look brown and with the chicken stock it will look golden yellow. Both are very good over chicken and pork.

 

New Beginings

Well the move across country has been done. Started off with bang. Getting a job as executive chef of the local  waterpark resort. To my dismay, it was far from what an executive chef should be. I have standards that I was trained to care about food and how it was prepared, served, and presented.  This company was anything but held to standards. I do not wish them bad, I just do not see them succeeding. I was fired because I held my standards and I care about my career.

On to new things. I will be working to build my business of cakes and treats. I will be working on my blog pages to grow a bigger audience. I will be posting personal and printed recipes that I find. I hope to share my journey down this path with you all. I welcome comments, questions, feedback.

To add to the journey, I have become allergic to all kinds of tomato products. So the new challenge will be to make great food without tomatoes, which I so dearly love.

Thank you for following