I found this recipe on Kraft Foods a few years ago. It sounded interesting and like a good fall dessert. When I made it, I forgot to get all the stuff for the icing so I served it without the icing. Fantastic! Now that I've had it a BUNCH of times without the icing, I don't think I'd ever want it on there. When served as-is, it doubles as a delicious breakfast to have with your morning coffee. Perfect way to start the day.
I most recently made it as my birthday cake - it's that good. Give it a try, you'll love it too! This is my adapted version of it:
Pumpkin Spice Cake with Chocolate Chips
1 package spice cake mix (along with water, oil and eggs as it calls for) 1 3 ounce package cream cheese 1 cup canned pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger semi-sweet chocolate chips
Preheat oven to 350. Mix cake as directed on the package, only reducing water to 1/2 cup and increasing oil to 1/2 cup. Add the pumpkin, cream cheese and spices. Beat until well blended. Add enough chocolate chips to suit your tastes and stir in well. Don't beat because the chocolate chips will break up. Pour into a greased bundt pan and bake 40-45 minutes. Cool. (though I do like to cut off a slice while it's still warm!!)
Sunday morning is the only day of the week that our family can have breakfast together, since my husband works 6 days a week. We try to do something nice and then have a good, productive day. In order to truly have a productive day, you need food that will keep you going. So today, I bring you...
Goat Cheese and Asparagus Omelet
Ingredients (makes 2):
4 eggs 1/3 cup half and half 1 stalk green onions, chopped desired seasonings - salt, pepper, garlic powder, onion powder, Tony's, thyme goat cheese, crumbled salsa leftover asparagus from dinner last night, cut into small pieces 1 tablespoon butter
In a mixing bowl, whisk together eggs, green onions and desired seasonings. Heat 1/2tablespoon butter over medium heat in a smooth, nonstick skillet. When butter has melted, add 1/2 of the egg mixture, allowing it to cover the bottom of the skillet evenly. On one half of the eggs in the skillet, add asparagus, goat cheese crumbles and a few spoons of salsa. When eggs are barely runny, gently fold the empty side over the filled side to create the omelet. Allow to cook for another minute or two. Transfer to a plate. Repeat process for second omelet.
Goat Cheese and Asparagus Omelet with a side of bacon and extra salsa!
The Verdict: mmmm good morning! This omelet had such great flavors. The leftover asparagus had bacon and onion in it, so I added all of that to the omelet. The flavors merged beautifully. I will definitely be cooking this next time I have leftover asparagus!
I've always seen recipes for Chicken Marsala but for whatever reason, I never felt compelled to try it. I came across a picture on someones blog that looked tasty and lo and behold, that's what it was. After looking at a few of the ba-zillion chicken Marsala recipes on the internet, I came up with this...
In a gallon size Ziploc bag, pound chicken breasts until thin, but not breaking. Season as desired. In a large bowl, mix flour, oregano and desired seasonings. Heat oil and butter over medium-high heat. Dredge chicken breasts in the flour and add to the oil mixture, cooking 3-4 minutes on each side. Transfer to an oven-safe dish and keep warm in the oven.
In the same pan that you fried the chicken breasts, add the wine to deglaze. Make sure to scrape all that golden goodness leftover into your wine! Add chicken stock, mushrooms and garlic, bring to a boil. Check for seasonings, adding desired seasonings (careful not to add too much salt!). Cook about 15-20 minutes, or until sauce has reduced by 1/2. Return chicken to the pan and cook an additional 10 minutes. Serve over linguine.
The Verdict: This was delicious!! I added the part about being careful adding salt because I messed that up. I tasted it and it was a bit bland, so I added salt. Then when it reduced, I guess all that flavor was bundled up because it was SALTY! I had to add a little sugar to make it not so bitter. It still turned out delicious though! I don't like eating whole chicken breasts so I left one whole for photo purposes, and cut the rest into small pieces before I added it back to the sauce. Definitely will be making this again!
Now that we've got a larger kitchen, my parents decided to give me a canning set for my birthday. There are a couple of different things I plan on trying in the near future, but tonight's first canning experience was making and processing salsa. My husband helped me and it came out pretty good, if I do say so myself!
Christen & James' Spicy Salsa
4 very large tomatoes; boiled, peeled, cored and broken into small pieces. 1-2 TBSP olive oil 1/4 red onion, chopped fine 1/2 green bell pepper, chopped fine 1-2 TBSP chopped garlic 1-2 serrano peppers, seeded and chopped fine sliced hot jalapenos from a jar, chopped fine 1/2 can tomato paste 1 TBSP garlic salt a dash of cumin other seasonings to taste: we used salt, pepper, hot sauce, garlic powder and onion powder.
In a large skillet, heat olive oil over medium heat. Add chopped garlic, onion, bell pepper and serrano pepper. Saute' till tender. Add tomatoes and jalapeno peppers, stir well. Add seasonings to taste. Chill before serving. Makes 32 ounces of salsa.
Excellent recipe for canning (four 8-ounce jars).
Sorry for the crummy picture, I'll take one of the salsa in a bowl once we open a jar!
The Verdict: Well while we were tasting to get the seasonings right, it turned out fantastic! Of course we used every speck we made to go into the jars so until we open a jar, we won't be able to feast on it. I'll post more once we open a jar!
I'm posting this picture but not the recipe because frankly, I can't remember what all I did! I got on this egg roll making kick right around the same time we moved into the house and this egg roll was fan-freaking-tastic. But I kept forgetting to post it and now I don't remember exactly what all I did. Maybe next week I'll try again! Until then, enjoy looking!
I admit I frequently stalk other cooking blogs looking for inspiration and tasty recipes. Recently I've come across different versions of 40 Clove Garlic Chicken and have been intrigued. While trying to decide what to put in the crock pot today, I found one recipe for this that was a crock pot recipe. I got the basis for my recipe from Beantown Baker's Blog but made a few additions on my own. I served it with my mom's recipe for creamed potatoes.
Crockpot 40 Clove Garlic Chicken
3-4 lbs. mixed chicken pieces, bone in and skin on 1 TBSP olive oil 2 tsp kosher salt 1 tsp smoked paprika 1 tsp pepper 2 tsp Tony Chachere's Spice N'Herbs Seasoning 1 bay leaf 1-2 tsp rosemary 3 heads fresh garlic, out of peels but left as whole cloves 1 onion, chopped splash of white wine
Spray crock pot with cooking spray to prevent sticking and aid in easier cleanup. Cover bottom of pot with onions. In a large bowl, combine the rest of the ingredients and mix well, being careful not to pull the skin from the chicken. Place on top of onions in the crock pot. Cook on HIGH setting 6 hours.
Penny's Homemade Creamed Potatoes
3/4 of a 5 lb. bag potatoes 1/2 cup warm (not scalded) milk 1 stick butter salt and pepper, to taste
Wash potatoes well and peel. Chop into smaller pieces and boil until soft. Drain well and empty to a large bowl. Add stick of butter and using a hand mixer or stand mixer, mix well, slowly adding warmed milk until the consistancy you desire. Season with salt and pepper.
40 Clove Garlic Chicken with Creamed Potatoes
The Verdict: This is probably the juciest, most tender chicken I've ever had. It literally just falls off the bone when you try to get it out of the crock pot. The flavors are fantastic, it's not overwhelmingly garlic-y tasting like I feared it might be. The potatoes are the perfect complement, as the chicken makes it's own grease type gravy. I agreed with Beantown Baker that it was a little greasier than I'd like so next time I'd probably do some of the chicken without the skins. This was a definte make again recipe! And again, and again!
I recently came across a recipe on a blog for breakfast pizza. I was like "Hmm, ok whatever." Until I saw one of the ingredients was goat cheese. Hello!! We are total goat cheese fanatics at my house! I called my husband and told him that I knew what we were having for our traditional Sunday morning breakfast! Thanks to the Beantown Baker for the recipe. I did make a few changes, though!
1 large Boboli pizza crust 1 onion, chopped in large chunks sprinkle of thyme 1-2 tsp minced/chopped garlic olive oil salt, pepper and Italian Seasonings to taste 2 Roma tomatoes, chopped into small chunks 1 garlic and herb goat cheese bacon, crumbled parmesan cheese 3 eggs
Preheat oven to 450 degrees. Saute' onion and garlic in olive oil until soft and barely turning golden. Season to taste with salt and thyme. Remove completely from pan and set aside. Fry 4-5 strips bacon until crispy enough to crumble. Set aside.
Place pizza crust on a pan and sprinkle lightly with olive oil. Rub gently over the crust to spread evenly. Sprinkle on parmesan cheese over the whole crust and follow with some goat cheese and half the tomatoes. Spread the bacon crumbles evenly, then the other half of the tomatoes. Add more goat cheese, just however much you want (I like a lot!). Sprinkle a litte more parmesan over everything, then season with salt. Make three small "holes" in the toppings to place your eggs, but don't put them yet.
Bake the pizza 5 minutes, then remove and crack your eggs and place into the holes. The whites may run but the yolks should stay put. Sprinkle the eggs with a little more salt and pepper and lightly dust the whole pizza with Italian Seasonings. Bake 10 more minutes. Remove from oven (eggs will still be jiggly) and make a foil tent to place over the pizza. Let sit for 5-10 minutes, or to the firmness you desire for the eggs. Cut and eat!
The Verdict: OMG. This is so delicious, I'm ready to pop as I type this! The flavors were just fantastic. The original recipe calls for using smaller pizza crusts, which were not available at my grocery store. I added in the onions because I LOVE onions! Also, it originally called for fresh parsley but the selection at my grocery store wasn't very appealing. I will definitely be making this again SOON! I think it'd be great as a "breakfast supper" as well!
As avid fans of the Food Network, my husband and I have really been enjoying the new show "The Best Thing I Ever Ate" from the Food Network Stars. Recently there was an episode about breakfast foods and the one that Bobby Flay talked about just made my stomach growl. I had to try it.
Peanut Butter and Banana Stuffed French Toast
6 slices day-old white or wheat bread 1 to 2 ripe bananas 8 tablespoons creamy peanut butter 4 eggs 1/4 cup heavy cream 1 tablespoon vanilla 1 tablespoon dark rum 1/2 teaspoon cinnamon Dash salt Butter or oil, for frying Powdered sugar, for topping Maple Syrup, for topping
Lay out the pieces of bread and spread out the peanut butter on each slice. Top every other piece of bread with slices of banana. Combine to make the sandwiches.
In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon and salt.
Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.
Peanut Butter and Banana Stuffed French Toast
The Verdict: Well it was good, but it was really rich. I think I added too much peanut butter. I will use less next time. I also forgot the nutmeg the original recipe calls for, so I'd use their recipe instead of my recipe! Definitely will play with this one and perfect it sometime!
Sorry I've been MIA for a while, we've been moving and haven't really been cooking lately! My kitchen is getting back to normal so I thought I'd post a few things we've done lately.
I've been hearing about fish tacos everywhere lately. So just to kick it up a notch, we did fried fish tacos and used the soft shells. It's fun to have a little break from the norm every once in a while.
Fried Fish Soft Tacos
Ingredients: 6-8 tilapia fillets, cut in half oil for frying Flour batter of your choice, we like Zatarain's Fish Fry with lemon added Desired seasonings for fish, we like mustard, Tony's Creole Seasoning, lemon pepper, garlic powder and onion powder tartar sauce - see recipe below desired toppings, we used diced tomato, cheese, and avocado slices soft taco shells/small burrito shells
Method: Coat fish fillets in mustard, then sprinkle seasonings over and mix well. Toss in flour batter and fry in hot oil till golden brown and crispy.
Serve on warmed tortillas with desired toppings.
Connie's Tartar Sauce
Ingredients: 1 cup mayo 1/4 cup sour cream 2 TBSP dill relish 2 TBSP onion, finely chopped 2 TBSP olives, finely chopped (I used green olives with the pimento removed - 12 equals 2 TBSP) 2 TBSP green onions, finely chopped 1 tsp lemon juice dash pepper
Method: Mix well in bowl and chill before serving.
Fried Fish Soft Tacos
Verdict: Fan-freaking-tabulous!! This will definitely join in the dinner rotation! It was so easy and fun!