Chocolate Pound Cake
1 (18.25 ounce) package yellow cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup sugar
1/2 tsp espresso powder
3/4 cup water
1/2 cup canola oil
4 eggs, beaten
1 cup sour cream
Preheat oven to 350. Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix, instant pudding, sugar and espresso powder. Add the water, oil, eggs, and sour cream, mix until well blended. Pour into the prepared Bundt pan.
Bake for 50 to 60 minutes. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Spoon warm ganache over top of cake and serve.
Chocolate Ganache
1/3 cup honey
1/3 cup heavy cream
1 tsp vanilla
4 oz bittersweet chocolate***
2 tbsp butter, cut into small pieces
In a small sauce pan over medium heat, combine honey, cream and vanilla. Bring to a boil, stirring constantly; reduce heat and simmer for 3 minutes. Remove from heat and add chopped chocolate. Let sit 5 minutes. Stir to incorporate chocolate. Add butter, one piece at a time, stirring thoroughly before adding next piece. Once ganache is fully blended, spoon over pound cake.
***I prefer Scharfenberger Semisweet chocolate bars. 4 oz equals about a bar and a half.
Friday, November 26, 2010
Tuesday, November 23, 2010
Sweet Potato Souffle
Tired of goopy, marshmallow laden sweet potatoes??? Me too...so a few years ago, I began searching for a new and improved sweet tater to serve for Thanksgiving. Even the sweet potato haters in my house like this one. It is creamy, sweet, orange-y and the cinnamon gives it a nice warmth...Enjoy!
3 cups cooked, mashed sweet potatoes
3 tbsp butter, melted
1/2 cup orange juice
1/2 tsp cinnamon
1/3 cup milk
1/2 cup sugar
1 tsp vanilla
1/2 teaspoon salt
1/3 cup flour
1/2 cup brown sugar
2/3 cup chopped pecans
Preheat oven to 350. In a mixing bowl combine the sweet potatoes, orange juice, milk, vanilla, sugar, salt, and cinnamon. In a stand mixer, fitted with whisk attachment beat until fluffy, and pour into a prepared 1 1/2 qt souffle (or baking dish). Melt the melted butter and add the brown sugar, flour, and pecans. Sprinkle the mixture over the potatoes. Bake for 35 minutes or until praline topping is golden and bubbly.
3 cups cooked, mashed sweet potatoes
3 tbsp butter, melted
1/2 cup orange juice
1/2 tsp cinnamon
1/3 cup milk
1/2 cup sugar
1 tsp vanilla
1/2 teaspoon salt
1/3 cup flour
1/2 cup brown sugar
2/3 cup chopped pecans
Preheat oven to 350. In a mixing bowl combine the sweet potatoes, orange juice, milk, vanilla, sugar, salt, and cinnamon. In a stand mixer, fitted with whisk attachment beat until fluffy, and pour into a prepared 1 1/2 qt souffle (or baking dish). Melt the melted butter and add the brown sugar, flour, and pecans. Sprinkle the mixture over the potatoes. Bake for 35 minutes or until praline topping is golden and bubbly.
Wednesday, November 10, 2010
Feta Stuffed Tomato Bites
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil.
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil.
Mini Cheesy Popovers
1 cup whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated parmesan
1 1/2 tablespoons chopped chives***
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter mini muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
***Not into Chives...no worries, leave them out!
2 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated parmesan
1 1/2 tablespoons chopped chives***
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter mini muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
***Not into Chives...no worries, leave them out!
Cranberry Orange Sauce
1 1/2 cups orange marmalade
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries
Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to a medium bowl; cool completely. (Can be made 3 days ahead. Cover and chill.) Remove cinnamon sticks before serving.
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries
Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to a medium bowl; cool completely. (Can be made 3 days ahead. Cover and chill.) Remove cinnamon sticks before serving.
Kung Pao Chicken
Who says you can't make tasty, (better for you) chinese at home!?
1 1/3 lbs. boneless, skinless chicken breasts - cut into 1/2" pieces
5 tbsp soy sauce
2 tbsp sherry
1 tbsp plus 2 tsp cornstarch
2 tbsp sugar
2 tbsp white wine vinegar or rice vinegar
2 tsp dark sesame oil
1/3 cup water
2 tbsp canola oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2" pieces
1/4 tsp red pepper flakes***
In a medium bowl, toss the chicken with 1 tbsp soy sauce, 1 tbsp sherry and 1 tbsp cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water and remaining 4 tbsp soy sauce, 1 tbsp sherry and 2 tsp cornstarch.
In a wok or large frying pan, heat 1 tbsp oil over medium high heat. Add the peanuts, and stir fry until light brown, about 30 seconds. Remove peanuts from pan with slotted spoon.
Heat remaining tbsp oil. Add the white part of the scallions and red pepper flakes, and stir fry, stirring, about 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and scallion tops and simmer until chicken is just done, about 1 minute more. Stir in peanuts. Serve with steamed rice and enjoy!
*** Use more or less red pepper flakes to adjust to your family's tastebuds.
1 1/3 lbs. boneless, skinless chicken breasts - cut into 1/2" pieces
5 tbsp soy sauce
2 tbsp sherry
1 tbsp plus 2 tsp cornstarch
2 tbsp sugar
2 tbsp white wine vinegar or rice vinegar
2 tsp dark sesame oil
1/3 cup water
2 tbsp canola oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2" pieces
1/4 tsp red pepper flakes***
In a medium bowl, toss the chicken with 1 tbsp soy sauce, 1 tbsp sherry and 1 tbsp cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water and remaining 4 tbsp soy sauce, 1 tbsp sherry and 2 tsp cornstarch.
In a wok or large frying pan, heat 1 tbsp oil over medium high heat. Add the peanuts, and stir fry until light brown, about 30 seconds. Remove peanuts from pan with slotted spoon.
Heat remaining tbsp oil. Add the white part of the scallions and red pepper flakes, and stir fry, stirring, about 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and scallion tops and simmer until chicken is just done, about 1 minute more. Stir in peanuts. Serve with steamed rice and enjoy!
*** Use more or less red pepper flakes to adjust to your family's tastebuds.
Chicken Chasseur aka Hunter's Chicken
Tasty French dish...perfect for Fall!!!
1 tbsp olive oil
4 bone in chicken breasts ( about 2 1/4 lbs. total)
1 tsp salt
1/2 tsp fresh ground pepper
1 tbsp butter
1 small onion, chopped coarsely
3/ lb. mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp flour
6 tbsp dry white wine
2/3 cup chicken stock (store bought or homemade is fine)
1 cup of canned crushed tomatoes, drained
1/4 tsp dried thyme
2 tbsp chopped fresh parsley
In a large deep frying pan, heat the oil over medium high heat. Season the chicken with a 1/ tsp each salt & pepper and add to pan. Cook until browned, turning once, about eight minutes total. Remove form pan. Pour off all but 1 tbsp fat from pan.
Add butter to pan and reduce heat to low. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add mushrooms, garlic, and 1/4 tsp salt. Cook, stirring frequently, until mushrooms are browned, about 5 minutes.
Add the flour and cook, stirring, for 30 seconds. Stir in the wine and bring back to a simmer. Stir in the stock, tomatoes, thyme and remaining 1/2 tsp salt. Add the chicken and any accumulated juices. Reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Stir in the parsley and remaining 1/ tsp pepper. Enjoy!
1 tbsp olive oil
4 bone in chicken breasts ( about 2 1/4 lbs. total)
1 tsp salt
1/2 tsp fresh ground pepper
1 tbsp butter
1 small onion, chopped coarsely
3/ lb. mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp flour
6 tbsp dry white wine
2/3 cup chicken stock (store bought or homemade is fine)
1 cup of canned crushed tomatoes, drained
1/4 tsp dried thyme
2 tbsp chopped fresh parsley
In a large deep frying pan, heat the oil over medium high heat. Season the chicken with a 1/ tsp each salt & pepper and add to pan. Cook until browned, turning once, about eight minutes total. Remove form pan. Pour off all but 1 tbsp fat from pan.
Add butter to pan and reduce heat to low. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add mushrooms, garlic, and 1/4 tsp salt. Cook, stirring frequently, until mushrooms are browned, about 5 minutes.
Add the flour and cook, stirring, for 30 seconds. Stir in the wine and bring back to a simmer. Stir in the stock, tomatoes, thyme and remaining 1/2 tsp salt. Add the chicken and any accumulated juices. Reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Stir in the parsley and remaining 1/ tsp pepper. Enjoy!
Monday, November 8, 2010
Creamy Turkey Stew
This is one of my favorite quick "I really don't have time to cook" dinners...comes together in a flash! Sometimes I roast a turkey breast...sometimes I buy a rotisserie turkey breast from HEB...sometimes I use Thanksgiving leftovers!
1 half of a roasted turkey breast - deboned and chopped coarsely
8 cups homemade chicken stock or store bought stock***
3-4 golden potatoes, peeled and cubed
1 1/2 cups carrots, sliced into coins
5 stalk celery, chopped
1/2 small onion, chopped coarsely
1 clove garlic, minced
1 tsp fresh ground pepper
1 tsp seasoned salt
2 bay leaves
1/2 tsp garlic powder
3 tsp poultry seasoning
1/2 cup heavy cream, half & half or fat free half & half***
In a large stock pot combine all ingredients except cream. Bring to a simmer and cook, stirring occasionally for 1 hour or until vegetables are tender. Add cream and stir. Taste and correct for seasoning. Return to a simmer and cook 30 additional minutes. Remove bay leaves before serving. Serve with a fab salad, hot & crusty french bread and ENJOY!!!
***If you use store bought stock, add 2 tbsp "Better Than Bouillon" brand stock base (can find by stock/broth at HEB). If making with Turkey Day leftovers...add a 1/2 cup or so of gravy instead...talk about yumm-o!
***use whatever makes you happy!
1 half of a roasted turkey breast - deboned and chopped coarsely
8 cups homemade chicken stock or store bought stock***
3-4 golden potatoes, peeled and cubed
1 1/2 cups carrots, sliced into coins
5 stalk celery, chopped
1/2 small onion, chopped coarsely
1 clove garlic, minced
1 tsp fresh ground pepper
1 tsp seasoned salt
2 bay leaves
1/2 tsp garlic powder
3 tsp poultry seasoning
1/2 cup heavy cream, half & half or fat free half & half***
In a large stock pot combine all ingredients except cream. Bring to a simmer and cook, stirring occasionally for 1 hour or until vegetables are tender. Add cream and stir. Taste and correct for seasoning. Return to a simmer and cook 30 additional minutes. Remove bay leaves before serving. Serve with a fab salad, hot & crusty french bread and ENJOY!!!
***If you use store bought stock, add 2 tbsp "Better Than Bouillon" brand stock base (can find by stock/broth at HEB). If making with Turkey Day leftovers...add a 1/2 cup or so of gravy instead...talk about yumm-o!
***use whatever makes you happy!
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