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.
Parfait Salad
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.
Tom’s Chili
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.
Stuffed Mushrooms
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.
Cold Tortellini Chicken Salad
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.
Scolloped Potatoes
Several questions re: potatoes for Easter. A very easy way to make delicous scolloped potatoes is this:
4 baking or new red potatoes to equal 2 lbs, sliced
1 onion, sliced thin (if desired)
2 cups milk
2 cups shredded mild or sharp cheese, depending on your taste
Salt and pepper to taste
Parsley flakes
1 teas garlic powder
1 stick of butter
Spray a pyrex dish with Pam. Mix milk and seasonings (even parsley flakes) together. Put a layer of potatoes in bottom of dish. Pour 1/3 of milk mixture over potatoes. Melt butter and pour about 1/3 cup over this layer. Sprinkle 1/3 cup of the cheese. Repeat layers until you use all of the potatoes and milk mixture and butter mixture. Bake, covered at 350 degrees for about 50 min. Uncover and check for doneness. If done, sprinkle remaining cheese over top and bake an additional 10 minutes or until cheese is melted and bubbly. If potatoes need additional baking time, do not add the cheese until they are completely done. Then uncover and sprinkle cheese over top and bake until melted. Remember the deeper the dish you are baking in, the longer it will take the potatoes to get done. If you are baking in a long shallow dish, they will cook in almost half the time listed here.
Coconut Pound Cake
Well, here is still anothe recipe for a different coconut pound cake from Jerry McGraw. It does sound delish and know I will be making it in the next week. FYI…today, I made chocolate cupcakes and just made my buttercream frosting, but instead of flavoring it will vanilla, I put in coconut flavor and then died coconut green and sprinkled over the top. They were so good witht the coconut flavor in the frosting on top of the chocolate cake…..try it!
Saw your recipe for coconut cake on your blog today, thought I would share my mother’s with you. Definitely not as easy as the one you posted, but is very yummy also!
4 large eggs beaten until thick & lemon colored
Sift together:
3 cups flour
2 cups sugar
½ tsp. soda
¼ tsp. salt
1 cup Crisco
1 cup buttermilk
1 tsp. vanilla
1 tsp. coconut flavoring
1 cup angel flake coconut.
To egg add Crisco & small amount of dry ingredients. Alternate adding the dry ingredients & buttermilk, then add coconut flavoring.
Fold in coconut.
Bake in greased & floured tube pan @ 350 for about an hour or until tests done.
Glaze: Mix together 1 cup sugar and ½ cup water until sugar dissolves, boil for 1 minute & add 2 tsp. coconut flavoring. Pour over hot cake.
Banana Pudding
If you love banana pudding, this will take the place of any banana pudding you have ever eaten. It is listed on the back of the Eagle Brand Milk can, but if you happen to buy an off brand, I will give it to you.
1 14 oz can of sweetened condensed milk (this is different from evaporated milk)
1 1/2 cups cold water
1 4 serving package instant vanilla pudding mix
2 cups (1 pt) whipping cream, whipped
1 package of Keebler Shortbread cookies crushed
3 medium bananas, sliced and dipped in lemon juice
In a large bowl, combine sweetened condensed milk and water. Add pudding mix, beat until well blended. Chill 5 minutes.
Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl (or use individual serving dishes, which makes a very nice presentation, layering the crushed cookies, the bananas and the pudding mixture. Begin and end with the crushed cookies. I like to top with more whipped cream.
Cover and chill until time to serve.
Ham Roll Ups
It is almost Easter! What a fabulous time of year, when we are blessed by the reminder of what God has done for us in sending His Son to die on the cross for our sins, and by His grace, we will get to feast at His table forevermore, in Heaven. How marvelous and what love. Thank you Lord.
Sunday, we will be having ham, scolloped potatoes, green beans, baked beans, jello salad and of course the infamous “bunny cake”. But in case you have something else in mind, wanted to pass on these ham appitizers so you could still get in the tradidional bite of ham for Easter.
Buy sliced honey ham (how ever many slices you would need)
The same amount of provolone cheese
Small tender asparagus stems
1 small container of Rondele Herb & Garlic cheese
Clean and rinse the asparagus and steam in about 1/4 cup water in microwave for about 2 minutes for 8 to 10 stems.
Drain and place on paper towels and allow to cool. Take the ham slices and spread the Rondele cheese over each slice. Place the provolone slice over this. Place a stem of asparagus over the cheese slice (you may want to trip the stem to where it is just barely sticking out after you have rolled it, but only trip the bottom of the stem, not the top)
After you have the asparagus place in this, roll up and place seam side down on a platter. This can be made the night before and sealed up until time to serve. This actually is better if made a few hours before. Enjoy as an appitizer or cut into thirds and place over salads after you have spooned the salad into individual bowls.
Coconut Cake
Cream of Coconut Cake
I guess you can tell by this time, that coconut cake is one of my favorite desserts. There are just so many different types, each having their own flavors and consistencies. This cake is such an easy one to bake when in a time crunch, yet, it is delicious and so moist.
1 box of yellow or French vanilly cake mix
1 can Eagle Brand sweetened condensed milk
1 can cream of coconut
1 8 oz. container of Cool Whip
1 cup of canned or frozen coconut
Bake cake according to directions on back of box in a 13 x 9 cake pan. Remove from oven and punch holes in hot cake with the end of a wooden spoon. Combine condensed milk and cream of coconut and pour over hot cake. When cake is cool, spread Cool Whip on top and sprinkle with the coconut.
Allow to sit overnight in refrigerator before serving. It allows the flavors to blend.
As you can tell from my recipes, I prefer the French Vanilla cake mixes to the white cake mix. I think it has more flavor and seems to blend so beautifully with the coconut flavors. But the white is just fine to use, if you prefer.
