Roasted Chicken

I used to watch the Food Network quite a bit, I would see things and then try them. Years ago Jamie Oliver had his own show, once he was making roasted chicken. He did something to the chicken that made the breast so moist. He simply rubbed the breast with an herb butter. I have always buttered my chicken for best results and moist chicken, who wants to eat dry chicken breast? Not me. Left over chicken can be used to make chicken salad, chicken noodle soup (save carcass), and chicken pot pie. That's 3 meals from 1 chicken. You could roast 2 if you want to yield more meat.

Ingredients

1 Whole Chicken

1/4c butter softened

2tsp thyme

1tsp basil

1tsp sage

1 sprig rosemary leaves (optional)

Salt&P

Method

Wash and pat dry chicken. gently with your hand insert between skin and breast and separate the skin from the breast. Mix together the butter and spices. Take butter in hand and evenly (under the skin) put butter over the breast. Pat down. Put chicken in a baking pan, or broiler pan and bake at 350° for 45 to 60 min until the thermometer reads 165° when inserted to the thickest part of the breast. Take chicken out of oven and let rest for 5-10 minutes before carving.

Twice Baked Potatoes

My mother used to make twice baked potatoes with meatloaf. I loved them, I still do. Baked potatoes are great, take the extra step for twice baked goodness. Try baking your potatoes in a pan with butter salt and pepper. It makes the skin extra good and a little crispy. I like baking all potatoes this way. It adds extra goodness.

Ingredients

4 red potatoes

1tbsp sour cream

3tbsp Butter

Milk or cream

Salt&P

1/2tbsp brown sugar

Cheese for topping

Method

In a baking pan bake clean and forked potatoes in 1/4c of butter, add salt&p. Bake at 350°for about an hour and a half turning potatoes every so often until potatoes are squishy on the inside. Take potatoes out, cut them in half and scoop out the potatoes into a clean bowl. Mash with butter, salt&p, brown sugar, sour cream, and add milk until you get a nice consistency. Scoop new filling into the potato skins, put back in baking pan, top with butter and bake until the cheese is melted.

Green Pasta

I used to work for this lady who made this "Green Pasta" her kids couldn't get enough of it. I tried it and I had to agree. So when I found out what was in it I was surprised. Really surprised, Kale. Anyone who could get kids to eat kale is a culinary genius. So I made this for the kids as a sort of experiment... Was it just her kids or does it work for all kids. Well my experiment results were astounding. Make it for your kids they will love it.

Ingredients

1 bunch of kale steamed

4tbsp extra virgin olive oil

1 clove garlic

Salt to taste

2tbsp fresh Parmigiano-Reggiano  shredded

1 package penne pasta

Method

Steam kale, drain. In food processor add kale, garlic and olive oil and salt with Parmesan cheese, pulse until well combined and nearly smooth. Taste to make sure it has enough salt,  you may need to add olive oil for consistency. Boil pasta until al dente. Drain pasta and mix with kale pesto, add more Parmesan to top.  

Blue Cheese Dressing

I love blue cheese so much. I recently made a salad and decided to come up with a dressing, When I tasted it I realized I had figured out something amazing. My Own Blue Cheese! It was so easy and so much better then from the store. I Promise you that!

Ingredients
Blue cheese crumbles
1/2c sour cream or plain yogurt
1/2c cream
3tsp fresh chopped chives
Salt&P to taste

Method
Mix together all ingredients and add as much blue cheese as you want, you could add more sour cream or cream to thicken or thin to your liking.

Shepard's Pie

I love Shepard's pie. what a great hearty home cooked meal.  So easy so delicious. I don't remember anyone ever making this when I was a kid. I think that maybe I first tried it with my step mother. I have looked at many recipes and tried it many ways. I even cooked it the proper way with lamb, that was great, but for an easy take on this classic dish you can use hamburger. Whatever you do it will be great.

Ingredients
1lb hamburger
1/2 onion
3 cloves of garlic minced or pressed
Garlic Salt
2tbsp Worcestershire sauce
2 sprigs of fresh rosemary
1tsp thyme
1/2tbsp brown sugar
4 carrots
1 can tomato paste
2c beef or chicken stock
1/3c red wine
1 12oz bag of Frozen peas
6c mashed potatoes
Cheese to top

Method
Brown ground beef in pan with garlic, onions and carrots. Add spices and cook until meat is browned. Add chicken stock and tomato paste and mix and simmer. Add Worcestershire and wine, simmer for a few minutes until mixture has thickened some. Add frozen peas and put mixture into an oven safe casserole dish. Put mashed potatoes on top and add a layer of cheese. Bake in 350° oven for 20 minutes or until cheese melts and filling starts to bubble out.

Chicken and Rice

My Grandma C made this recipe when I was a kid. I love it. You have to make sure you follow this one to get the rice just right. Its really great and loved by all. I think this recipe originated in Panama.

Ingredients
2lbs chicken
3tbsp olive oil
3 cloves garlic crushed
1 onion chopped
1 can diced tomatoes
2c or 2 cans of chicken stock
Salt and pepper
Italian spices or spaghetti sauce spice pack
Long Grain Rice (Liquid to rice is 2 to 1)
Capers
Pimentos
Green olives
                
Method
Rub garlic into chicken, salt and pepper, fry in hot oil until golden add onions and cook until soft, add diced tomatoes, chicken broth, and bay leaves. Cook until done, in slow heat. Take chicken out off broth let it cool, and de-bone, and shred into small pieces. Measure out liquid, it should be about 4 cups. Add rice to broth. Add to this 2 cups of rice (if 4c of liquid). Then add the chicken, Bake for 45 minutes on a 350° oven. Add a small jar of pimentos, olives, capers. Mix gently return to oven for 15 minutes, or so until rice is soft.  Good luck.

Rocky Road Cupcakes

This recipe started as an experiment, could I get a marshmallow to bake inside a cupcake. It was really hard to get this one right, it took a lot of tries then finally figured the perfect method to get it to work. What a Scrummy treat a chocolate cupcake with a marshmallow treat on the inside. Brilliant right. I know. I'm the best when it comes to innovative baking. Be easy on yourself this ones a tricky one it took me a couple tries to figure out how to keep that puppy inside the cupcake. I think it would be easier if you were to use bigger cupcake pans. But really these are sooo scrumptious. Don't forget the glass of milk..

Ingredients
Chocolate cake or box cake

Cake

2c sugar

1c (2 sticks) butter, softened
2 large eggs
1tsp vanilla
3/4 tsp almond extract
2-1/2 c Softasilk Cake Flour
1c Dutch-processed cocoa powder or unsweetened cocoa powder
2tsp baking soda
1/2tsp salt
2-1/4 cups buttermilk

Chocolate Frosting
1c Butter
4c Powdered sugar
3/4c cocoa powder
1tsp vanilla extract
1/4c milk or cream

Large Marshmallows cut in half
Walnuts chopped
Mini Marshmallows

1pkg semisweet choc chips
1/3c cream or water

Method
Grease a cupcake pan, Heat oven to 350°F.

Beat sugar and butter, add vanilla and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Mix cake flour, cocoa powder, baking soda and salt; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer.

Pour a thin layer of cake batter in bottom of pan, just enough to cover bottom. Place a half of the marshmallow on top of the layer, cover the marshmallow completely with cake batter.  Bake 20 minutes. Cool 15 minutes; remove from pans to wire rack. Cool completely. Frost with chocolate frosting. Put mini marshmallows on top with walnut pieces. Then Line cupcakes on wax paper. Melt chocolate chips on double boiler with cream or water, making consistency so that you can drip on cakes. Use a fork and dip in chocolate and splatter on cupcakes until you want... Let harden and EAT! 

Dutch Baby

I got this recipe from a mother I used to nanny for, She made it for her kids almost every morning. This is one of the easiest breakfasts you could ever make, It is great because its something you should always have the ingredients for on hand. It is high in protein and I promise your kids will love it. I use a cast iron skillet for this. I make this recipe with two eggs you could add 1 more for more protein. I love this recipe with bananas and blueberries, you could use any fresh fruits you want or none at all.  Try this its simply great!

Ingredients

2tbsp butter 

2 eggs

1/2c milk

1/2c flour

3tbsp sugar

A pinch of salt

1/4c half and half or more milk

Fruit

Method

Heat butter in skillet on stove. By hand, beat eggs milk flour salt and half and half until smoothly blended. Pour into pan and add cut up bananas and berries, Put in oven at 375° until it has puffed and browned. Remove, slice into wedges, top with syrup and butter.

Chicken Salad

My mother made the best chicken salad. The proportions depend on how much chicken you have, everything is to taste. I recommend this chicken salad on Croissants. This chicken salad is very different then anything you have had I am sure. One of my best friends calls me all the time asking for this recipe... She loves it

Ingredients
Cooked white chicken
Mayonnaise
Garlic salt
Pepper
Cucumber cut into tiny dice
Walnuts or Pecans chopped
Onions minced

Method
Shred cooked chicken into a bowl add cucumbers nuts and onions, add a couple tablespoons of mayo, to just moistened ingredients, sprinkle on the s&p to taste, mix until at desired consistency.

Pfannkuchen

My Grandma B made these pancakes, but don't be confused with pancakes, these are a cross between a Swedish Pancake and a Crepe. They are thin and delicate. Eat them topped with fruit and Corn Syrup, and dust them with powdered sugar. MMMMM takes me back to my childhood.

Ingredients
3 eggs
1 3/4c milk
1c flour
1tsp salt
2tsp sugar
1tbsp oil

Method
Blend eggs and milk, add flour salt and sugar and oil and blend until smooth. Cook lightly on a greased skillet or griddle. These are thin and delicate.

Rum Cake

OMG like my cousin said, you had me at Rum... This Rum cake is my Grandma B's recipe. It is super easy and soooo good. This cake is the moistest I have ever had. Just make it you wont be sorry.

Ingredients
1c chopped pecans
1 box yellow cake mix
1 pkg vanilla instant pudding pie filling
4 eggs
1/2c cold water
1/2c oil
1/2c 80proof Meyers Dark Rum

Grease and flour, (or use baking  spray with flour) a bundt or tube pan. Sprinkle nuts over bottom. Mix all the rest of the ingredients. Pour on top of the nuts. Bake at 325° for 1 hour. Invert onto a serving plate

Glaze
1/4lb butter
1/4c water
1c sugar
1/2c rum

Melt butter in pan add sugar and water boil for 5 min stirring constantly. Remove from heat mix in rum. While cake is warm brush and spoon glaze evenly on top and over sides until all is used.

Red Velvet Cake

I found this recipe in a recipe box for Philosophy soaps. I decided to try it. I was pleasantly surprised. I and everyone else liked it soo much I have never tried another recipe. Make sure you follow this recipe to a T.

Ingredients
2c sugar
2 sticks butter
2 eggs
2tbsp cocoa powder
2oz red food coloring
2 1/2c cake flour
1tsp salt
1c buttermilk
1tsp vanilla extract
1/2tsp baking soda
1tbsp vinegar

Frosting
8oz cream cheese softened
2 sticks of butter (8oz or 1c) softened
4c powdered sugar sifted
1tbsp vanilla

Method
Preheat oven to 350°. In a mixing bowl cream sugar and butter until light and fluffy. Add eggs one at a time mix well after each. Mix cocoa and food coloring into mixture and mix. Sift flour and salt add flour to creamed mixture alternately with buttermilk blend in vanilla. In a small bowl combine baking soda and vinegar then add to cake mixture.  Pour batter into 3 8" round greased and floured pans. Bake for 20-25 min or until toothpick comes out clean. Cool completely before frosting.

Cream butter and cream cheese until well combined do not over mix. Add powdered sugar and vanilla mix till light and fluffy. Do not over mix!

Pumpkin Pie

I never liked pumpkin pie, I remember when I was young my Grandma B made this pumpkin pie everyone loved, I chose not to eat it, i always liked the other pies. One year my Grandma asked me to try a piece, she fixed it up with cool whip and chopped pecans on top. I took a bite and never turned down pumpkin pie again. But I really only love her recipe, the crust is perfect and filling smooth. I made this pumpkin pie this year I  followed the recipe, but instead of using a can of pumpkin from the store, I used my own homemade pumpkin puree. I am not kidding it was the absolute best pumpkin pie I have ever had, and I overheard other saying so. I was proud. Make it that way and you will be too!

Ingredients

1/4c white sugar

1/2c brown sugar

1/2tsp salt

1/2tsp ginger

1/4tsp cloves

1/4tsp cinnamon

2 eggs beaten

15oz pumpkin puree

1 12oz can evaporated milk

Crust

Method

Mix eggs and pumpkin then add all dry ingredients then gradually add the evaporated milk, mix until well blended. Pour mixture into pie crust. Will be runny. Bake for 30-45 min at 375° Until knife comes out clean.

Chocolate Hazelnut Cake

I made this cake for a Starbucks Benefit. I remade it for my wonderful boss’s birthday. This cake is so good. It is not overly sweet and the cake is so moist and airy. I put a chocolate hazelnut ganache between the layers. For her love of chocolate.

Ingredients

2c sugar

1c (2 sticks) butter, softened
2 large eggs
1tsp  vanilla
3/4 tsp almond extract
2-1/2 c Softasilk Cake Flour
1c Dutch-processed cocoa powder or unsweetened cocoa powder
2tsp baking soda
1/2tsp salt
2-1/4 cups buttermilk

Ganache

9 oz semisweet chocolate

1c heavy cream

1tbsp hazelnut syrup  

Chocolate Buttercream

1c butter
1 1/2c Hershey's Cocoa
3c powdered sugar
1/3c milk
1tsp Vanilla Extract
1tbsp Hazelnut syrup  

Heat oven to 350°F. Grease and flour three 9-inch round cake pans or generously spray with no-stick cooking spray with flour.

Beat sugar and butter, add vanilla and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.

Mix cake flour, cocoa powder, baking soda and salt; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer. Pour into prepared pans.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely.

Melt chocolate on a double boiler. Add Cream and whisk until smooth. Let the ganache cool to thicken. Fill between the layers.

Cream butter and sugar with the chocolate until fluffy, add remaining ingredients. Frost cake. EAT

Starbucks Siren Cake

I recently did a cake for a Starbucks Benefit: Global Technology Thanksgiving Bake Sale, It was to support Seattle Union Gospel Mission.  It was a HUGE Success, raising $1,193 or enough to provide Thanksgiving dinner to almost 600 people!!! It was exciting making the cake and a wonderful experience for me. The Siren cake was molded by hand from my Peanut Butter Cereal Treats. I painted them with the chocolate topping and then let it harden. I then painted it with an edible silver paint. The Logo cake was a Chocolate Hazelnut Cake.

The cake was modeled from a sign that I see quite a bit in Seattle. The Cake was modeled from the most recent logo.

Potato Soup

I love Potato Soup. My mother used to make it all the time. It is so good. Its really simple too. I just use left over mashed potatoes and add whatever you like with it. My mother made a basic soup. I love to add cheddar and sour cream. What a super wholesome meal. Its great for a cool day.

Ingredients
2 potatoes cut into pieces
2 or more cups mashed potatoes
2c Chicken stock
1/2 Onion chopped
2tbsp Butter
1/2c Bacon or chopped ham
1/2c Heavy cream
1/2c Sour cream
S&P

Method
Saute Bacon and Onion in butter until soft and cooked.

 
Add chicken stock.and cook till soup is simmering

 

Add potatoes and cook until soft, add mashed potatoes, onion and bacon. Mix up make sure its thick. Add Cream and sour cream, and cheese. Season with salt and pepper. Top with sour cream cheese and bacon.

Champagne Fig Cupcakes with Goat Cheese Frosting

I love love love goat cheese. I cannot get enough of it. I love to pair it with fruit. Dates and fig are my favorite. So I decided to try a cupcake with all of my favorite adult flavors. It was sublime!

Ingredients
1c butter softened
2c granulated sugar
4 eggs
2tsp vanilla
3 1/2 c flour
1tsp baking soda
1/2tsp baking powder
1/2tsp salt
1c cream
1c champagne
1c dried fig

Frosting
21oz goat cheese
1c Butter
2c confectioners sugar
1tsp almond extract
1tbsp brown sugar
2tbsp heavy cream

Method
Preheat oven to 350°. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. Add flour and Add champagne and cream (dry then wet ingredients alternately, beginning and ending with flour.) Fold figs into batter. 
Fill cupcake papers with 1/4 cup level measures of batter.  Bake for 17-22 minutes. 

Frosting
Beat butter and Goat cheese until smooth. Add almond extract and brown sugar beat until combined. Add in confectioners sugar until you get desired consistency, add cream if too dry.

Champagne Cupcakes

For the New Year I decided to try a few new recipes. I have been watching "Cupcake Wars" on Food Network and I was inspired by all the spirits being added to the cupcake batter. I'm glad I tried it. Next year I want to have a New Years Party and serve these! They are pretty and yummy.

Ingredients
1c butter softened
2c granulated sugar
4 eggs
2tsp vanilla
3 1/2 c flour
1tsp baking soda
1/2tsp baking powder
1/2tsp salt
1c cream
1c champagne

Method
Preheat oven to 350°. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. Add flour and Add champagne and cream (dry then wet ingredients alternately, beginning and ending with flour.)  
Fill cupcake papers with 1/4 cup level measures of batter.  Bake for 17-22 minutes. 

Frost with Buttercream or

Goat Cheese Frosting...YUM!
21oz goat cheese
2c confectioners sugar
1tsp almond extract
1tbsp brown sugar
2tbsp heavy cream