Sometimes I get so hungry for things I used to cook when the kids were little. These fried pies were so easy.........was an immediate snack or dessert. I made Cherry for Bob and I today and I think I will probably eat several more before bedtime.........they were sooooo good.
When the kids were little I bought those canned blueberries, cherries or apples........today........I know, its sort of against the "rules".........So I took frozen sweet cherries, put in a pan with a handful of sugar, a tiny shot of almond flavoring, brought to a slow boil. In a tiny dish I mixed a Tblsp of cornstarch with a little water and added to the cherries to thicken. Then set aside.
In the microwave I softened 4 flour tortillas. Then placed a couple Tblps of cherry mixture at one end of softened tortilla and rolled up.........tucking in the ends like you would make an envelope. When you have them all rolled up.........Heat your grease like you were going to fry taco shells and carefully place one of the rolls in with the flap on bottom........brown, carefully turn........put on papertowells to drain..........sprinkle all with powdered sugar and thats it! You could be really inventive with all sorts of fun fillings..........enjoy!
Saturday, March 24, 2012
Wednesday, March 21, 2012
MY BIRTHDAY.........ANGEL FOOD CAKE!
We had a tradition in our family when it was your birthday........you picked what you wanted for Birthday dinner and what kind of cake you wanted. As far back as I can remember, mine was angel food cake with lemon/orange frosting. Today, I am 69 years old. Boy, does that sound old BUT...........not feeling that old. Looking out through my eyes..........I still think I am 39! LOL
It is raining.........so staying at home today. Made a decision to make myself a cake. So here it is.........My Mom made this for me the majority of my 69 years and she made the best angel food cake in the world..........I could never duplicate it.........until my son, Dustin, the Chef, told me what I was doing wrong..........Finally I have it down and it tastes just like Moms. First set out 1 1/2 cups of egg whites.........about 10 to 12 eggs.......let them come to room temp. about an hr.
Next set the oven at 350 degrees with the rack one rack up from the bottom. On a piece of wax paper.........measure 1 1/2 cups of sifted powdered sugar and 1 cup sifted flour and 1/4 tsp salt.
In your mixer whip the egg whites just til frothy........add 1 1/2 tsp cream of tarter and continue to beat til very soft peaks.......then beat in 1 cup of granulated sugar very slowly........beat just til FLOPPY soft peaks form.......slowly stir in 1 tsp vanilla.
Now, gently, take you time, fold in 1/3 of the flour mixture into the egg whites, once folded in add another 1/3 and fold DO NOT STIR........you don't want to break the egg whites........now fold in the last 1/3 of the flour mixture. Gently dump this into your tube pan and bake for 45 minutes.
When you remove from the oven.......turn you tube pan upside down on a old wine bottle to cool completely. When cool..........frost.
Frosting: In a mixer bowl add 1/2 cup soft butter and about 2 cups of powdered sugar and beat. Now add the grated rind of a lemon and the grated rind of an orange. Mix........now add some of the fresh squeezed lemon juice and the same with the orange.....just a little.......then add about 2 more cups of powdered sugar........Mix should be the consistency of frosting HA HA.
Frost your cake and enjoy............I will. Happy Birthday to me..........!
It is raining.........so staying at home today. Made a decision to make myself a cake. So here it is.........My Mom made this for me the majority of my 69 years and she made the best angel food cake in the world..........I could never duplicate it.........until my son, Dustin, the Chef, told me what I was doing wrong..........Finally I have it down and it tastes just like Moms. First set out 1 1/2 cups of egg whites.........about 10 to 12 eggs.......let them come to room temp. about an hr.
Next set the oven at 350 degrees with the rack one rack up from the bottom. On a piece of wax paper.........measure 1 1/2 cups of sifted powdered sugar and 1 cup sifted flour and 1/4 tsp salt.
In your mixer whip the egg whites just til frothy........add 1 1/2 tsp cream of tarter and continue to beat til very soft peaks.......then beat in 1 cup of granulated sugar very slowly........beat just til FLOPPY soft peaks form.......slowly stir in 1 tsp vanilla.
Now, gently, take you time, fold in 1/3 of the flour mixture into the egg whites, once folded in add another 1/3 and fold DO NOT STIR........you don't want to break the egg whites........now fold in the last 1/3 of the flour mixture. Gently dump this into your tube pan and bake for 45 minutes.
When you remove from the oven.......turn you tube pan upside down on a old wine bottle to cool completely. When cool..........frost.
Frosting: In a mixer bowl add 1/2 cup soft butter and about 2 cups of powdered sugar and beat. Now add the grated rind of a lemon and the grated rind of an orange. Mix........now add some of the fresh squeezed lemon juice and the same with the orange.....just a little.......then add about 2 more cups of powdered sugar........Mix should be the consistency of frosting HA HA.
Frost your cake and enjoy............I will. Happy Birthday to me..........!
Friday, March 16, 2012
CORNED BEEF AND CABBAGE, IRISH SODA BREAD HAPPY ST PATS
I hope everyone is making or invited to eat corned beef and cabbage tomorrow. My memory always goes back to Cabo San Lucas and how impossible it was to buy corn beef. I remember asking my dear friend Bob Collins to bring a pkg of corn beef to me from the states one year on the airlines.........of course he did and what a special dinner that was. In later years we were able to buy it, if you were one of the lucky ones and purchased it before they were gone.
One of the easiest meals to make. Of course, there are lots of twists on corn beef and cabbage but I still like it the old fashioned way.......
Early in the day.........put the corn beef and spices that come with it in a large pot, cover with water, bring to a boil and then simmer for several hours. Skim the foam off as you go a long. I had a friend tell me, they bring it to a boil then remove, rinse and start with fresh water (to get rid of the scum) Can you imagine what great taste you are tossing? No, No not necessary.......just skim as you go.
About an hour before serving add: cut up carrots, onions cut in large chunks, and little new potatoes. Or, if you don't have little new ones...........any cut up potatoes will work.
About 20 min before serving add your cabbage wedges........remember they cook down so be sure to add plenty.
IRISH SODA BREAD
Another totally simple recipe........anyone can make it. Set oven high......about 450 degrees.
In a large bowl throw in about 3 1/4 cups flour, mixed with 1/2 tsp salt and 1/2 tsp baking soda.
Make a well in the middle and dump in about 1 1/2 cups buttermilk (give or take a bit) The dough shouldn't be real sticky just sort of soft.........mix it with your hands......gently. Now turn it out on a floured counter and knead for just a second.......just sort of pat it into a round pile......and put on a cookie sheet you have sprayed with Pam. Cut a huge X in the top......to let the fairies out. Bake for 15 min. then turn the oven to 400 degrees and bake another 30 min. I take the handle of a table knife and tap the top........if it sounds hollow.........its done.
Serve with wonderful melted herb butter.........soft butter mixed with chopped thyme or any herb you would like............this just made my mouth water! LOL
Enjoy........my dear Irish friend, Rebecca.............wish we were sharing it tog.
One of the easiest meals to make. Of course, there are lots of twists on corn beef and cabbage but I still like it the old fashioned way.......
Early in the day.........put the corn beef and spices that come with it in a large pot, cover with water, bring to a boil and then simmer for several hours. Skim the foam off as you go a long. I had a friend tell me, they bring it to a boil then remove, rinse and start with fresh water (to get rid of the scum) Can you imagine what great taste you are tossing? No, No not necessary.......just skim as you go.
About an hour before serving add: cut up carrots, onions cut in large chunks, and little new potatoes. Or, if you don't have little new ones...........any cut up potatoes will work.
About 20 min before serving add your cabbage wedges........remember they cook down so be sure to add plenty.
IRISH SODA BREAD
Another totally simple recipe........anyone can make it. Set oven high......about 450 degrees.
In a large bowl throw in about 3 1/4 cups flour, mixed with 1/2 tsp salt and 1/2 tsp baking soda.
Make a well in the middle and dump in about 1 1/2 cups buttermilk (give or take a bit) The dough shouldn't be real sticky just sort of soft.........mix it with your hands......gently. Now turn it out on a floured counter and knead for just a second.......just sort of pat it into a round pile......and put on a cookie sheet you have sprayed with Pam. Cut a huge X in the top......to let the fairies out. Bake for 15 min. then turn the oven to 400 degrees and bake another 30 min. I take the handle of a table knife and tap the top........if it sounds hollow.........its done.
Serve with wonderful melted herb butter.........soft butter mixed with chopped thyme or any herb you would like............this just made my mouth water! LOL
Enjoy........my dear Irish friend, Rebecca.............wish we were sharing it tog.
Thursday, March 15, 2012
OLE ENGLISH FISH AND CHIPS
Sometimes I get so hungry for good ole English Fish and Chips..........only authentic.......no fooling around. It has taken me many tries over the years to finally get the best of the best and this is it. Wish my 4 English friends were here to share with.......thinking of you!
Four nice thick Cod filets.
Heat up the deep fat fryer.........if you don't have one you will want to have about 2 inches of hot oil in your large skillet on the stove.
First cut your potatoes into pretty large french fries......nice and thick. DRY them completely before frying, this helps them to brown. Now, fry a batch of your french fries just til soft, then remove..........you will refry them later.
Now, coat your cod filets in flour........this helps the batter to stick.
In a large bowl........put 3/4 cup flour, 1 tsp baking powder, a little salt and pepper. Then slowly add about 1 cup of beer (nice English ale is best but any beer will work) stir with a wire whisk until all the lumps are gone........should be just a tad thicker than pan cake batter. add more beer if needed.....stir in a shot of malt vinegar...........
Now, dredge a filet into the batter.......when you go to put it in the hot grease.......sort of hold in up til part of it has fried, then let it go........this keeps it from sticking to your basket or bottom of your pan.........fry til golden.......4 minutes or so.........turn........continue to fry and keep warm in the oven..........
Refry your french fries (chips)..........now to be really authentic.......roll it all up in newspaper.....serve with salt, of course, and a wonderful malt vinegar.........
Does it get any better than that? Love it!
Four nice thick Cod filets.
Heat up the deep fat fryer.........if you don't have one you will want to have about 2 inches of hot oil in your large skillet on the stove.
First cut your potatoes into pretty large french fries......nice and thick. DRY them completely before frying, this helps them to brown. Now, fry a batch of your french fries just til soft, then remove..........you will refry them later.
Now, coat your cod filets in flour........this helps the batter to stick.
In a large bowl........put 3/4 cup flour, 1 tsp baking powder, a little salt and pepper. Then slowly add about 1 cup of beer (nice English ale is best but any beer will work) stir with a wire whisk until all the lumps are gone........should be just a tad thicker than pan cake batter. add more beer if needed.....stir in a shot of malt vinegar...........
Now, dredge a filet into the batter.......when you go to put it in the hot grease.......sort of hold in up til part of it has fried, then let it go........this keeps it from sticking to your basket or bottom of your pan.........fry til golden.......4 minutes or so.........turn........continue to fry and keep warm in the oven..........
Refry your french fries (chips)..........now to be really authentic.......roll it all up in newspaper.....serve with salt, of course, and a wonderful malt vinegar.........
Does it get any better than that? Love it!
Tuesday, March 13, 2012
LEMON BUTTER SAUCE
I am so glad that Kwint enjoyed the Green Chili! I got so enthusiastic after talking to him several times while he was making it........that I had to make some this morning for Bob and I. I'll have to admit.......its pretty damn good green chili. Our weather is just beautiful for Oklahoma early spring. I always lean toward asparagus and rhubarb........this time of the year.......not together of course. About next week should be able to start planting. Bob is so excited to get out the lawn mower and start mowing........I'm sure he will be mowing tomorrow even if the lawn doesn't really need it.
Anyway, I roasted some beautiful fresh asparagus the other day and loved the sauce I made for it. So easy but so good..........Just took a stick of soft butter, put in my mini food processor and added some grated lemon rind, the juice of the lemon and a bunch of fresh ground pepper.......blend that all up into a sort of paste........dollop onto the hot asparagus and it just comes to life. I will use this to dollop onto grilled salmon also. Store left over in frig.......use on all fresh vegys. Enjoy the spring!
Anyway, I roasted some beautiful fresh asparagus the other day and loved the sauce I made for it. So easy but so good..........Just took a stick of soft butter, put in my mini food processor and added some grated lemon rind, the juice of the lemon and a bunch of fresh ground pepper.......blend that all up into a sort of paste........dollop onto the hot asparagus and it just comes to life. I will use this to dollop onto grilled salmon also. Store left over in frig.......use on all fresh vegys. Enjoy the spring!
Friday, March 9, 2012
HAVE YOU EVER MADE GNOCCHI?
I have but a long time ago. I forgot how wonderfully light and fluffy they are. Saw a recipe in one of my magazines and went for it. Had a tiny little hail storm yesterday but today is beautiful. Everything is budding and the grass is green. Bob just couldn't stand it and got out the riding mower this morning just to test it out and be sure it still works. It does. I decided to make a normal chicken soup and add the gnocchi for something special.
Chopped one slice of bacon and browned in large pot. Added chopped celery, chopped onion and chopped carrots. Stir til softened a bit. Then added one really large chicken breast (where do they find chickens that big?!?!) and about 4 or 5 cups of chicken broth. Brought to a boil and then turned to simmer. I threw in a few sprigs of thyme, of course, salt and pepper. Throw a large potato in the oven at 350 for one hour.
Just before ready to serve: Dig the meat out of the potato and dump in a bowl. The recipe I saw had me saute about 1/8 cup of bread crumbs in 1 Tblsp butter. Sprinkle a little less than 1/2 cup flour over your potato, add the bread crumbs and 1/8 cup Parmesan cheese. Mash this all up with the back of a spoon.
Now take out a fist full and knead real well til smooth. Roll into a long roll about 3/4" in diameter. I find it is easiest to spread the fingers of both hands real wide and roll the dough slowly to the size you want. Then cut into little pieces about 1" in size. Set aside and continue with the rest of the potato mixture.
Bring your soup to a boil and throw in the little Gnocchi's..........it just takes a minute for them to float.........they are done...........something special.......enjoy.
Chopped one slice of bacon and browned in large pot. Added chopped celery, chopped onion and chopped carrots. Stir til softened a bit. Then added one really large chicken breast (where do they find chickens that big?!?!) and about 4 or 5 cups of chicken broth. Brought to a boil and then turned to simmer. I threw in a few sprigs of thyme, of course, salt and pepper. Throw a large potato in the oven at 350 for one hour.
Just before ready to serve: Dig the meat out of the potato and dump in a bowl. The recipe I saw had me saute about 1/8 cup of bread crumbs in 1 Tblsp butter. Sprinkle a little less than 1/2 cup flour over your potato, add the bread crumbs and 1/8 cup Parmesan cheese. Mash this all up with the back of a spoon.
Now take out a fist full and knead real well til smooth. Roll into a long roll about 3/4" in diameter. I find it is easiest to spread the fingers of both hands real wide and roll the dough slowly to the size you want. Then cut into little pieces about 1" in size. Set aside and continue with the rest of the potato mixture.
Bring your soup to a boil and throw in the little Gnocchi's..........it just takes a minute for them to float.........they are done...........something special.......enjoy.
Monday, March 5, 2012
GREEN CHILI REQUEST
Have had a little break. Its always fun to have so many readers request more blogs........makes me realize people really are reading this! My green chili recipe is famous in my family and always a request from them when I am visiting. I got this recipe 30 years ago from a small restaurant on Point Loma in San Diego. I've revised it a bit but still the best I have ever eaten.
Brown 1 lb of hamburger and 1 lb of ground pork and 1 sirloin steak cut into cubes, in a big pot. Remove after browned and place in a bowl while you continue.
Melt 1/2 stick of butter in the same pot and all 1 chopped onion, a couple cloves of garlic.......saute until both are soft.......remember don't burn your garlic.
Now dump in your browned meats and 3/4 cup chopped cilantro, 2 tsp Mexican dried oregano, 1 Tlsp cumin, at least 1 Tblsp Tabasco, 1 tsp pepper, 2 Tblsp flour and 1 1/2 tsp salt.......blend this all tog real well.
Now dump in about 6 to 8 cups of chicken broth.......depending on how much you are making.
3/4 cup Mexican beer........drink the rest.....2 small tomatoes chopped and 4 lbs of pablano peppers that you have toasted, seeded and chopped. IF you are lucky enough to live where you can buy specialty foods........you can find canned pablanos that are ready to go. IF not, you buy the fresh ones, put on a cookie sheet under the broiler, blacken well on all sides, remove and place in a large zip lock bag for 20 minutes......then hold one at a time under cold running water and slip the skin off and take our the seeds. IF you absolutely want to, you may substitute canned Anaheim's for the pablanos........it works. Just must use several large (small) cans, four or more. Remember it is called green chili because it is predominately chili's. Chop your chilis into pieces about 1 to 2 inch square.
Simmer all of this for several hours.........Just before serving........take 3 Tblps flour and mash up with 3 Tblsp soft butter........gently stir this thickener into the chili and thats it!! ENJOY...Kwint!
Brown 1 lb of hamburger and 1 lb of ground pork and 1 sirloin steak cut into cubes, in a big pot. Remove after browned and place in a bowl while you continue.
Melt 1/2 stick of butter in the same pot and all 1 chopped onion, a couple cloves of garlic.......saute until both are soft.......remember don't burn your garlic.
Now dump in your browned meats and 3/4 cup chopped cilantro, 2 tsp Mexican dried oregano, 1 Tlsp cumin, at least 1 Tblsp Tabasco, 1 tsp pepper, 2 Tblsp flour and 1 1/2 tsp salt.......blend this all tog real well.
Now dump in about 6 to 8 cups of chicken broth.......depending on how much you are making.
3/4 cup Mexican beer........drink the rest.....2 small tomatoes chopped and 4 lbs of pablano peppers that you have toasted, seeded and chopped. IF you are lucky enough to live where you can buy specialty foods........you can find canned pablanos that are ready to go. IF not, you buy the fresh ones, put on a cookie sheet under the broiler, blacken well on all sides, remove and place in a large zip lock bag for 20 minutes......then hold one at a time under cold running water and slip the skin off and take our the seeds. IF you absolutely want to, you may substitute canned Anaheim's for the pablanos........it works. Just must use several large (small) cans, four or more. Remember it is called green chili because it is predominately chili's. Chop your chilis into pieces about 1 to 2 inch square.
Simmer all of this for several hours.........Just before serving........take 3 Tblps flour and mash up with 3 Tblsp soft butter........gently stir this thickener into the chili and thats it!! ENJOY...Kwint!
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