Breads · Daily Thoughts

Dutch Baby

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If you are like Randy and I, we simply love to treat ourselves every once in a while and go to Original Pancake House and order the Dutch Baby. It does take a little while for them to make it, but the wait is oh so worth it. We order it with the sliced strawberries and bananas and we are stuffed all day……the first time we had it was in Chicago when we were there over New Years Eve and had waited in line for a table on that first day of Jan, 2004 with some friends. Every so often a waitress would pass by us with this gorgeous bubble looking pancake with fruit piled in the middle. So we decided then and there to ask what it was and our adventurous side took over our common sense and we ordered the infamous “dutch baby”. Now, you have to realize that when you do this, you cannot eat for about 12 hours prior to ordering, because you have to have a completely empty stomach to hold this giant “breakfast food”. Do not, I repeat, “do not” attempt to eat this a week or so before having your cholestrol checked. If you do, they will immediately send you straight to the emergency room where you will be put on a lettuce and water diet for a month. So, when we came back from Chicago, I couldn’t wait to head back to OPH for another. In the meantime, I thought that I would hit the internet to see if I could find a recipe for the DB. Sure enough, there it was, in black and white…..was I in heaven or what? I could now make this anytime we felt like it. So here it is…..you do not have to wait until you are in the mood to stand in line for an hour to get a table at OPH and then another 30 minutes for them to cook your DB..you can make it in your own little space and eat, allowing the syrup to cover your chin and the butter to run down the sides of the Dutch baby…..(no this is not another name for Randy)

Preheat oven to 425 degrees. If you have an iron skillet, it works best. But if not, spray a 9″ heavy skillet with Pam. Mix together the following:

1/2 cup flour

2 tables sugar

1/2 teas salt

2 eggs

1 teas oil

1/2 cup milk

1/4 teas cinnamon

1/8 teas nutmeg

1 teas vanilla

2 teas butter

Mix dry ingredients. Set aside. Wisk remaining ingredients. Gradually beat dry ingredients into egg mixture until smooth. Melt butter in skillet. Pour batter into skillet and bake 20 minutes. Reduce to 350 degres and bake for an additional 3-5 min or untilo puffed and brown. Sprinkle with powdered sugar and add sliced strawberries and bananas if desired.. Serve hot with fruit and syrup…….

Daily Thoughts

Pepperidge Farm Pastry Shells

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Do not let the recipe I just posted scare you if you saw the word “crepe”. You do not have to make them. This recipe is just as good using the Pepperidge Farm Pastry shells you buy in the frozen food section of your grocery store. Just follow the directions on the back of the package and fill as needed with the chicken mushroom recipe I wrote under “meats”…….it is just such a great and easy way to entertain..

Meats

Chicken Crepes

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1 10 3/4 oz can cream of mushroom soup (undiluter)

1 cup sour cream

2 cups cooked and cubed chicken

1 cup frozen green beans/or green peas

1 lb fresh and washed sliced mushrooms

1/4 cup butter

t teas seasoning salt

1 teas garlic powder

Combine: soup, sour cream in sauce pan. Stir in chicken beans/peas and then heat but do not boil. Saute mushrooms at the same time in butter sprinkled with the seasoning salt and garlic.

Fill crepes with hot mixture fold over spoon mushrooms over filled crepes

Serve immedieately

Yield about 8 t0 10 crepes that are well filled.

When I make this for luncheons, instead of the crepes that need to be cooked at the last minute. I buy the Pepperidge Farm Large Pastry shells and bake them. (they come 6 or 8 to a package, I forgot which). After you bake the shells, cut the perforated tops out.  I usually then combine the mushroom mixture to the soup mixture and then just fill each shell with the chicken-mushroom mixture and place the pastry top over the top for looks. You can sprinkle on a little dried parsley before serving. This makes a wonderful dinner for company as you could add 1 cup of milk to the mixture and cook over the afternoon in a crockpot or the night before and then heat up when ready to serve in the shells…..It keeps beautifully and makes a great presentation. Serve with a spinach salad and rice pilaf which is on the blog under starces and you have an easy entertaining meal.

OF course you will want to make something yummy for dessert…….check out desserts on the ole blog for prenty of suggestions…now go out there and enjoy this most glorious sunshine today…….Blessings to all of you sweet friends!

Beverages

Almond Punch

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A friend called today and requested a recipe for a punch to make for a shower. I suggested the almond punch as it is so different from the usual lime punch and I put a little spin on this recipe by adding 3 mashed bananas at the time of adding the ginger ale………it is so refreshing and so different.

 

Almond Punch

1 small box lemon Jell-O,
    dissolved in 2 cups boiling water
2 1/2 cups granulated sugar
5 cups cool water
1 large can pineapple juice
8 ounces lemon juice
1 ounce almond extract
2 liters ginger ale

Mix Jell-O and sugar, and stir to dissolve. Add cool water, pineapple juice, lemon juice and almond extract. Freeze in gallon zip-type bags.

Thaw for 2-4 hours before serving.

Add 2 liters of ginger ale at serving time.

Salads

Spinach Salad

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OK, an updated version of the ole classic! Took this to a luncheon today and have already had requests for the recipe, so am posting it.

2 sacks of washed and ready to serve spinach

1 bag of roasted sliced almonds

1 cup of dried fruit (cherries, dates, blueberries, cranberries)(not of each, there is a bag that has all of the fruit combined)

1 large can (16 oz) of mandarin oranges, drainned

2 green apples, sliced and chopped

dressing to taste (I used Raspberry-Walnut)

Combine all ingredients when ready to serve and then add dressing. The mixed fruit gave it such a different flavor instead of just the usual cranberries. Lay grilled chicken over the top for a full meal deal.

Daily Thoughts

Kitchen Tours

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This just hit me, I never told you about the two restaurants which I got to tour the kitchen during our California trip. Because we were with friends who knew the owners of the restaurants, I was priviledged to meet the chefs and have them take me to the kitchen and show me a few secrets and how the workings went for a “normal” night of serving. What an experience. It was just the greatest for someone like myself who truly loves to watch people cook and bring it altogether. First night we went to the Palette, there in Glendale where each course was just served so beautifully and they are known for their selections of cheeses. Each course had a different cheese dish served alongside. The next night we were so honored to be taken to Bouchon, there in Beverly Hills which is adjacent to the  Montage (that is probably not spelled right, but close)  Hotel…WOW, is all I can say. When our friend went to the kitchen to say hello to the chef, he brought him back and introduced him to Randy and myself and then we were taken back to the kitchen. They had a closed circuit televison which showed the kitchen which they have in the Napa Valley, so if any questions re: food prep is needed, they can go back and forth between the kitchen’s and relay information as needed. We also say Ryan Seacrest there that night and Michael Simon, from Iron Chef on the food network….it was truly such a wonderful memory for someone that loves to see how different elegant foods are cooked and being among the hustle and bustle of a “famous restaurant” such as Bouchon’s…….it was awesome! Thank you Mathew and Franco for the memories.

Salads

Parfait Salad

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Parfait Salad
 
First Layer
 
1 large package lime jello
2 cups boilng water
8 ice cubes
1 #2 can crushed pineapple (reserve 1 cup juice)
Make jello with boiling water and ice cubes. In a 11×7 pan or dish add and mix in crushed pineapple. Jell until firm.
 
Second Layer
Follow directions on one envelope of dream whip
add softened 8 oz. package cream cheese to “whipped” dream whip
Mix well
Spread over first layer. Chill
 
Third Layer
1 cup pineapple juice
3 tablespoons flour
3/4 cup sugar
3 beaten eggs
1 tablespoon lemon juice
Cook all ingredients until thick. Stirring constantly.  Cool. Spread over 2nd layer.
Can be made day ahead.
Meats

Tom’s Chili

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This is a great chile, very easy, very tasty and the ladies at our Mexican Food themed night loved it. Not too spicy, but great taste….

1 lb lean ground beef

1 lb ground pork

1 clove garlic minced (about 1 tsp)

1 medium green pepper, finely chopped (about 2/3 cup)

4 tbs chili powder

1 tbs cider vinegar

¼ tsp allspice

¼ tsp coriander

1 tsp cumin

½ tsp salt, or to taste

½ cup water

2 cups (16 oz) canned crushed tomatoes

Cook beef, pork, garlic, onion and green pepper in a heavy skillet over medium high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to boil. Cover and reduce heat. Simmer the chili for 45 minutes stirring frequently.

appetizers

Stuffed Mushrooms

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2 packages (about 40 mushrooms) cleaned and let dry on cloth towel

1/4 cup butter

1/4 cup olive oil

1/2 cup thawed frozen spinach (which you have squeezed the water out after it has thawed)

1/2 cup Italian flavored ground turkey

1/2 cup parmesan shredded cheese

1 teas of the following:  garlic powder (not salt), Lawry’s Seasoning Salt and dried parsley

salt and pepper to taste

4 tables balsamic vinegar

Brown the ground turkey. Set aside when done. Take the cap out of each mushroom and finely chop into the done turkey. Sprinkle the garlic, salt and pepper into turkey  mixture. I added at this point about 1 teas Lawry’s seasoning salt and 1 teas dried parsley and 1 teas Italian seasoning. Add 2 tables of the butter to the mixture and cook over low heat until the mushrooms are done. Add the cheese and two tables balsamic vinegar. Spray two pans with Pam. Place the whole mushrooms into pans which will fit all 40. Stuff each mushroom with as much mixture as possible. Take the oilive oil and the remaining butterand remaining vinegar.  Melt together in microware and drizzle over the mushrooms. Bake at 375 degrees until mushrooms are tender.  (About 20 minutes)Serve immediately.

Salads

Cold Tortellini Chicken Salad

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Happy Easter to all of you! Have had such a grand time today staying home and cooking and setting the table for tomorrow. This week has passed so quickly. Thursday, spent most of the day at the hospital while one of my sweetest and dearest friends was having surgery. There were about 10 of us there that day, visiting, praying for Cora and just thinking about how blessed we are to have Christian friends who will be at our sides during not only the good times, but also the bad. We enjoyed planning a weekend trip, when Cora feels better, talked “cooking” and kids and grandkids and passed around cupcakes (yes, I couldn’t stand the thought of going and sitting without taking cupcakes). We began to look through magazines and found this one. You can tell by the ingredients and preparation that not only will it be easy, but sounds delishish. So am passing it on.. I plan on making it this week, as it will be another busy week and this recipe is very quick and easy.

9-10 oz cheese tortellini (makes about 4 cups cooked)

1 1/2 cups diced, cooked chicken (yes, another chance to use the rotisserie  chicken you buy in the deli)

1/2 cup chopped finely red onion

3 tables italitan seasoning

1 cup Hidden Valley Randy Buttermilk Dressing

1/3 cup shredded parmesan

Cook pasta according to package directions. Drain, rinse and cool. Prepare other ingredients and toss all together. FOr best results, chill before serving.