Beef & Bean Soup

A nice, spicy soup to enjoy with cornbread on a cool evening,,,

Beef & Bean Soup

1 lb. ground beef
1 pkg. taco seasoning mix
1 (16 oz.) can pinto beans, rinsed and drained
1 (16 oz.) can red beans, rinsed and drained
1 (24 oz.) can crushed tomatoes
2 (4.5 oz.) cans chopped green chiles
1 cup thick and chunky salsa
1 1/2c. chicken broth
1 1/2c. frozen corn niblets
¾ c. diced onion
1 tsp. minced garlic
½ tsp. salt
½ tsp. pepper

In 10 inch skillet, cook beef over medium-high heat 6-8 minutes until thoroughly cooked. Drain.

Spray 3-4 qt. slow cooker with cooking spray. In cooker, place beef and remaining ingredients. Stir.

Cover. Cook on low heat 7-8 hours. Garnish with sour cream, cheddar cheese and/or chopped avocado.





Cake Pops

These cake pops are easy and fun to make.... Use your imagination..

1 cake mix (your choice), prepare and bake as directed
1 can vanilla or chocolate frosting - your choice of flavor
1 lb. block dark or white chocolate for dipping (I use the bark) or Wilton Colored Candy Disks
1-2 T crisco
Popsicle sticks
Sprinkles, coconut or desired toppings

Bake and cool cake completely.  Crumble cake into small pieces.  Add frosting to the cake crumbles and mix well.  Chill for 30 minutes.

Melt a small amount of chocolate in a small bowl in the microwave at 30 minute intervals until melted.  With a scoop, form cake mixture into balls.  Round out with the plams of your hands and place on a wax paper lined cookie sheet.  Dip the end of popsicle stick into the chocolate and press into the middle of the cake ball (about half way through).  Freeze for about 30 minutes to an hour.

Meanwhile, melt remaining chocolate with 1 tablespoon crisco.  Stir until well blended.  Put toppings into bowls.  Dip the cake balls into the chocolate.  Tap lightly on the side of the bowl to let excess chocolate fall off the stick.  Immediately dip in sprinkles or topping of your choice.  

Push stick into block of stryofoam to dry.  Wrap individually and tie with a twistie.

Creme De Menthe Cupcakes

Creme DeMenthe Cupcakes - One of the creations I will use in my Bake Shop one day...

Peanut Butter Brownie Cookies

1 (19.5 oz) pkg. fudge brownie mix
¼ c. butter, melted
4 oz. cream cheese, softened
1 large egg
1 c. powdered sugar
1 c. creamy peanut butter
½ can chocolate fudge frosting

Heat oven to 350. Beat brownie mix, melted butter, cream cheese and egg in a medium bowl 50 strokes with spoon until well blended.

Drop dough by rounded tablespoons 2 inches apart onto ungreased cookie sheet to make 24 cookies, smooth edge of each to form round cookie.

Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

Bake 10-14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Buffalo Chicken Dip

Buffalo Chicken Dip


2 large cans chicken, drained
2 (8 oz.) cream cheese, softened
1 sm. bottle hot sauce
1 – 8 oz. pkg. cheddar cheese

Heat oven to 350. Drain chicken. Add hot sauce and simmer over low heat. Add cream cheese and heat until melted. Put in 8 x 8 pan or glass dish. Top with cheddar cheese. Bake for 30 minutes. Serve with triscuits or similar cracker.

Peanut Butter Banana Bread

Peanut Butter Banana Bread


Bread:

1 ½ c. ripe bananas
1/3 cup sour cream
1/3 cup peanut butter
3 T. butter, melted
2 lg eggs
½ c. sugar
½ c. packed brown sugar
1 ½ c. flour
¾ tsp. baking soda
½ tsp. salt
½ tsp.cinnamon
1/8 tsp. allspice
2 T. chopped dry roasted peanuts

Glaze:
1/3 c. powdered sugar
1 T. milk
1 T. creamy peanut butter

Preheat oven to 350. Combine first 5 ingredients in a large bowl, beat at medium speed. Add sugars, beat until well blended.

Combine flour and next four ingredients in a small bowl. Add flour mixture to banana mixture, beat until just blended. Stir in nuts. Pour batter into 9 x 5 loaf pan coated with cooking spray. Bake at 350 for one hour and 5 minutes. Remove from oven cool 20 minutes on wire rack. Remove bread from pan, cool.

To prepare glaze, combine powdered sugar, milk and one tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread. Yield: 16 servings.

Peach Cobbler

1/2 c. sugar
1 T. cornstarch
1/4 tsp. cinnamon
4 cups sliced peaches
1 tsp. lemon juice
3 T. shortening
1 c. flour
1 T. sugar
1 1/2 tsp. baking powder
1/2 tsp.salt
1/2 c.milk

Heat oven to 400.  Mix 1/2 c. sugar, cornstarch and cinnamon in a 2 qt. saucepan.  Stir in peaches and lemon juice.  Cook, stirring constantly until mixture thickens and boils.  Boil and stir one minute.  Pour mixture into small casserole dish ( 8 x 8).  Mix flour, sugar, baking  powder and salt in a bowl.  Cut in shortening until mixture resembles fine crumbs.  Stir in milk.  Drop dough by tablespoons onto peach mixture.  Bake until top is golden brown, 25-30 minutes.  Serve warm with cool whip or vanilla ice cream.  Serves 6-8.

Blueberry Cheesecake Tart

Blueberry Cheesecake Tart

Crust:

½ cup powdered sugar
1 ½ cups all-purpose flour
¾ cup butter, softened
½ cup finely chopped pecans

Filling:

6 oz. cream cheese, at room temperature
1 cup powdered sugar
1 cup heavy cream
¼ cup sugar
1 (21-ounce) can blueberry pie filing
Cool whip, or whipped topping
Fresh blueberries for garnish

Crust: Preheat oven to 350.

Combine powdered sugar, flour and butter in the bowl of a food processor, processing until mixture forms a ball (or you can combine dough by hand if desired. Food processor works much better!) With your fingers, press dough into a 12 inch tart pan with a removable bottom, taking care to push crust into indentations in the pan. Pat nuts onto crust. Bake for 10-12 minutes or until very lightly browned. Let cool completely before filling.

Filling: In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with a hand mixer, beat the heavy cream with the sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell. Top with blueberry pie filling. Refrigerate until well chilled, at least 2 hours. Serve with cool whip and a few fresh blueberries for a garnish.

Layered Veggie Tortellini Salad

With its cheesy dressing, this layered pasta salad goes perfectly with grilled meats!

1 pkg (16 oz). forzen cheese tortellini

2 c. fresh broccoli florets

2 c. cherry tomatoes, quartered

2 celery ribs, finely chopped

1 can (2.5 oz) sliced ripe olives, drained

1 c. shredded cheddar cheese

Dressing:

3/4 c. mayonnaise

3 T. grated parmesan cheese

2 T. lemon juice

2 T. heavy whipping cream

1 tsp. dried thyme

Cook tortellini according to package directions, drain and rinse in cold water.  In a large 2 1/2 quart glass salad bowl, layer the tortellini, broccoli, tomatoes, celery, olives, and cheese. 

In a small bowl, combine the dressing ingredients; spoon over salad.  Cover and refrigerate until serving.

Paul Bunyan Burgers

This is a great recipe and the topping is soooo good!

Paul Bunyan Burgers

6 bacon strips, diced
1 cup sliced fresh mushrooms
1 large onion, sliced thin
1 egg, lightly beaten
1 T. worchestershire sauce
½ tsp. seasoned salt
½ tsp. salt
½ tsp pepper
½ tsp. prepared horseradish
1 pound ground beef
Hamburger buns

In a large skillet, cook bacon until crisp, remove to paper towels to drain. In the drippings, sauté mushrooms and onion until tender. Transfer to a large bowl, add bacon.

In another bowl, combine the egg, worchestershire sauce, seasoned salt, salt, pepper and horseradish; sprinkle beef over the mixture and mix well. Shape into 4-6 patties, depending on how big you want your burger. Grill, top with American cheese, and add bacon mixture on top of that. ( I left the bacon strips whole and added the sliced onions to that. I didn’t have mushrooms, and they were still fantastic!)

Alternate method:

Form into 6 patties. Divide bacon mixture and put on top of three patties. Top with a slice of American cheese, folding in corners. Top with another burger and seal edges very well. This is what makes the Paul Bunyan burger, but I thought they would be too big so I improvised a little..

Taco Burgers - A delicious alternative to a plain burger!

Taco Burgers

1 cup finely chopped crushed corn chips
1 envelope taco seasoning
1 tablespoon dried minced onion
1 egg, lightly beaten
1 ½ lbs. ground beef
6 slices cheddar or American cheese
Hamburger buns
Shredded lettuce/tomato slices
Salsa

In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into 6 patties. Broil or grill until a meat thermometer reads 160 and juices run clear (or until desired doneness).

Top each burger with a cheese slice, cook just until melted. Serve on buns with shredded lettuce and salsa.

* I didn’t have corn chips on hand but had tortilla chips so I used those instead. Worked out well!

Hash Brown Casserole

Another amazing recipe!

Hash Brown Casserole


1 (2 lb.) package frozen hash brown potatoes, thawed
½ c. melted butter
1 (10.75) can condensed cream of chicken soup
1 (8 oz) container sour cream
½ c. chopped onions
2 c. shredded cheddar cheese
1 tsp salt
¼ tsp ground black pepper
2 c. crushed cornflakes cereal
¼ c. melted butter

Preheat oven to 350. In a large bowl, combine hash browns, ½ c. melted butter, soup, sour cream, chopped onion, cheese, salt and pepper. Place mixture in 3 quart (13 x 9” dish works well) casserole dish.

In a medium saucepan over medium heat, sauté cornflakes in ¼ c. melted butter, and sprinkle the mixture over the top of the casserole.

Bake covered in preheated oven for 40 minutes.

Apricot Cream Cheese Stuffed French Toast

This recipe is absolutely amazing!

Apricot and Cream Cheese Stuffed French Toast


1 (8 oz) pkg. cream cheese, softened
½ c. chopped dried apricot halves
3 T. sugar
1 (16 oz) Italian bread loaf
4 large eggs
1 ½ c. half & half
1 ½ tsp. vanilla
Confectioners sugar
Maple flavored syrup

Spray 13 x 9 inch baking dish with nonstick cooking spray. In a small bowl, combine cream cheese, apricots and sugar; beat at medium speed with an electric mixer until creamy.

Cut and discard ends from bread. Cut bread into 2” thick slices; cut through top crust of each bread slice to form a pocket (do not cut completely in half). Stuff cream cheese mixture evenly into pockets. Place in prepared baking dish.

Whisk together eggs, half and half and vanilla. Pour mixture over bread slices. Cover and chill for 30-45 minutes, turning once.

Spray a griddle or large nonstick skillet with nonstick cooking spray. Heat over medium high heat. Cook bread slices on hot griddle 4-5 minutes on each side or until golden brown. Sprinkle with confectioners sugar and serve with syrup.

Mediterranean Stuffed Chicken Breasts

A new twist for me on this chicken... very interesting flavor... quite delicious says my husband!










Mediterranean Stuffed Chicken Breasts


1 large red bell pepper
¼ c. crumbled feta cheese
2 T. finely chopped pitted Kalamata olives
1 T. minced fresh basil
4 skinless boneless chicken breasts

Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten with hand. Broil 15 minutes or until blackened. Place in a zip top baggie. Seal and let stand for 15 minutes.
Peel and finely chop.

Prepare grill to medium-high heat. Combine bell pepper, cheese, olives and basil. Cut a horizontal slit through thickest portion of the chicken breast to form a pocket. Stuff 2 T. bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle with salt and pepper.

Place chicken on a grill rack coated with cooking spray. Grill 6-7 minutes on each side or until done. Remove from grill, cover loosely with foil and let stand for 10 minutes. Serves 4.   (Serve with rice/potatoes and/or vegetable.)

Italian Herbed Shrimp Kebobs

Italian Herbed Shrimp Kabobs

½ c. packed fresh basil leaves
½ c. fresh cilantro leaves
¼ c. fresh parsley leaves
2 T. fresh squeezed lemon juice
2 T. Water
1 garlic clove
4 tsp. extra virgin olive oil
24 peeled and deveined jumbo shrimp
1 medium zucchini, cut into ½ inch thick slices
Cooking spray
½ tsp salt
¼ tsp pepper

Prepare grill to medium high heat.

Place first 6 ingredients in a blender or small food processor; add 2 tsp. olive oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl, toss well to coat. Let stand at room temperature for 15 minutes.

Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12 inch) skewers. Drizzle kebabs evenly with remaining olive oil. Place kebabs on grill rack coated with cooking spray; grill 3-4 minutes on each side or until done. Sprinkle evenly with salt and pepper. Yield – 4 servings. Serve with rice and vegetable or salad.

Mother's Day Brunch 2010

Mother's Day Brunch was fantastic...











Apricot Cream Cheese Stuffed French Toast
Eggs Benedict Strata
Sugar & Spice Bacon
Hash Brown Casserole
Crescent Hot Cross Buns
Banana Chocolate Chip Muffins
Strawberry tree, assorted fruit, cream cheese dip
Peach Bellinis and Bloody Mary's

Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake

1 ¼ cups all purpose flour

2 T. confectioner’s sugar
1 tsp. grated lemon peel
½ c. cold butter, cubed

Filling:

4 packages (8 oz each) cream cheese, softened
1¼ c. sugar
2 T. all purpose flour
2 T. lemon juice
2 T. heavy whipping cream
2 tsp. vanilla
4 eggs, lightly beaten
10 oz. white baking chocolate, melted and cooled
2 tsp. grated lemon peel
2-3 drops yellow food coloring, if desired

Heat oven to 325. Place a 9 inch springform pan on a double layer of heavy duty foil (about 18” square). Securely wrap foil around pan, set aside.

In a small bowl, combine the flour, confectioner’s sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet and bake at 325 for 25-30 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs, beat on low speed just until combined. Stir in white chocolate and lemon peel. Add food coloring if desired. Pour into crust.

Place springform pan in a large baking pan, add one inch of hot water to the larger pan. Bake at 325 for 65-85 minutes or until the center is just set and top appears dull.

Remove pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen. Cool one hour longer. Refrigerate cheesecake over night.

Beef Enchiladas with refried beans and rice

Beef Enchiladas

1 lb. ground beef
1 medium onion, chopped
1 can seasoned pinto beans, rinsed and drained
1/2 c. water
1 (1 oz) pkg taco seasoning mix
4 oz. cream cheese, softened
1 can enchilada sauce
4 large flour tortillas
2/3 c. shredded mexican cheese blend

Heat oven to 350.  Brown ground beef and onion.  Add pinto beans until heated through.  Drain.

Add water and taco seasoning mix.  Bring to a simmer. Add cream cheese.  Simmer for 5 minutes.  remove from heat.   Place mixture in the middle of flour tortilla, roll up and place in lightly greased glass baking dish. 

Pour enchilada sauce over enchiladas.  Top with shredded cheese. Bake at 350 for 15-20 minutes.

Serve with rice and refried beans.

Bow Tie Pasta w/Mushrooms, Peas & Proscuitto

Bow Tie Pasta with Mushrooms, Peas, Proscuitto and Cream Sauce


1 pkg. bow tie pasta, cooked according to package directions
2 T. butter
3 c. thinly sliced mushrooms
1 c. chopped prosciutto
1 c. light cream (or ½ c. milk and ½ c. heavy cream)
1 c. frozen peas, thawed
¾ c. grated romano or parmesan cheese
Salt and pepper, to taste

Cook pasta, keep warm. Melt butter in large saucepan, add mushrooms and proscuitto. Saute for about 5 minutes or until mushrooms are tender. Add cream and peas, shake in a little salt and pepper. Heat until boiling. Reduce heat. Add pasta and cheese. Toss until coated well. Sprinkle with additional cheese, if desired. Makes 4-6 servings.

Eggs Benedict Strata with Hollandaise Sauce and Asparagus

Benedict Strata with Hollandaise Sauce & Asparagus



1 (12 oz.) pkg. English muffins
1 (6 oz) pkg. Canadian style bacon, chopped
6 large eggs
1 ½ c. milk
2 T. mayonnaise
1 tsp. lemon zest
2 T. fresh lemon juice
½ tsp. salt
½ tsp pepper
1 pkg. hollandaise sauce mix (or make your own, recipe follows)
5-6 asparagus spears per serving (lightly steamed)

Prepare the night before (or at least 2-3 hours before baking). Cut muffins into 1 inch pieces. Grease a 10 inch round tart pan, place muffin pieces in pan. Top with chopped Canadian bacon.

In a medium bowl, whisk together eggs, milk, mayonnaise, lemon zest, lemon juice, salt and pepper until well blended. Slowly pour over muffin mixture. Cover and refrigerate over night or at least 2 hours.

Preheat oven to 350. Remove strata from refrigerator, uncover, and let stand for 5 minutes. Bake for 50-55 minutes or until a knife inserted near center comes out clean.

Prepare hollandaise sauce, serve over strata with asparagus on the side.

Hollandaise Sauce

2 T. water
1 T. white vinegar
Salt/pepper
1 ½ tsp water
2 egg yolks
9 oz butter
1 lemon

Reduce by water and vinegar by ½. Shake in a little salt and pepper. Remove from stove. Add 1 ½ tsp. water and 2 beaten egg yolks. Return pan to stove and whisk over low heat. Gradually add 9 oz. soft butter. Heat very slowly until thickened. Add a few drops of freshly squeezed lemon juice and a little salt to taste.

Key Lime Cake - March 22

Key Lime Cake

1 pkg. moist deluxe lemon cake mix
1 (4 oz) box lemon instant pudding and pie filling mix
4 eggs
1 c. vegetable oil
3/4 c. water
1/4 c. key lime juice
12 strawberries, sliced in halk
Lime slices, for garnish

Preheat oven to 350.  Grease and flour bundt pan.  Combine all ingredients and beat on medium speed for 2 minutes.  Pour into pan.  Bake for 50-60 minutes or until toothpick inserted in the center comes out clean.  Cool in the pan for 25 minutes.  Invert onto cooling rack.  Return cake to the can. Poke holes in the top of the cake with a long-tined fork.  Whisk together the following ingredients and pour over cake while it is still in the pan:

2 c. confectioners sugar
1/3 c. key lime juice
2 T. water
2 T. melted butter

Glaze:

1 c. confectioners sugar
1 T. lime juice
1 T. melted butter

Combine together and pour slowly over top of cooled cake.  Garnish with strawberries in the center, and lime slices on top.

Strawberry Cream Cake

Well, the days just fly by and I just keep cooking AND baking.  Here is my strawberry cream cake recipe - March 22.  

Strawberry Cream Cake

1 box strawberry cake mix
3/4 c. vegetable oil
2/3 c. heavy cream
2/3 c. water
2 T. chambord (optional)
4 eggs
1 pkg. instant vanilla pudding mix
12 strawberries, for garnish - cleaned and slices in half

Preheat oven to 350.  Grease and flour bundt pan. Combine all ingredients in mixing bowl and beat for 2 minutes on medium speed until well blended. 
Pour into a bundt cake pan and bake for 45-50 minutes.  Test for doneness by inserting a toothpick in the center. 
Cool on wire rack for 25 minutes. Invert onto a plate, then return to the pan.  Poke holes throughout the cake with a long-tined fork... Combine the following ingredients together and pour this over the cake while it is still in the pan:

2 c. confectioners sugar
4 T. milk
2 T. melted butter
2 T. Chambord (optional) - if omitting Chambord, add 2 T. more milk

Whisk together until well blended and pour over cake.  Let cool completely.  Invert onto serving plate. 

Glaze:

1 c. confectioners sugar
1 T. melted butter
1 T. milk
Whisk together and slowly pour over cooled cake.  Place strawberries in the center for garnish.

Hash Brown Quiche

An ideal weekend breakfast, simple and delicious... Serve with toasted english muffins.

Hash Brown Quiche

3 cups shredded frozen hash browns, thawed and drained
4 tablespoons butter, melted
3 large eggs, beaten
1 cup half and half
3/4 cup diced turkey deli-style meat
1/2 cup diced green onions
1/2 cup finely diced red pepper
1/2 cup finely diced zucchini
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 450.  Gently press the drained hash browns between paper towels to dry them as best as possible.  In a small bowl combine the hash browns with the melted butter and press them into the bottom and up the sides of a 9 inch pie plate to form a crust.  Bake for 20-25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine remaining ingredients.  When the hash brown crust is ready, pour the egg mixture over it and return it to the oven.

Lower the temperature to 350 and bake for 30 minutes until the quiche is a light golden brown and on top and puffed.

Crusty French Bread

2 T. Active dry yeast
2 c. warm water
2 tsp. salt
1 tsp. sugar
4 1/2 - 5 c. bread flour
flour for dusting

In a large bowl dissolve the yeast in warm water.  Add the salt, sugar and 2 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface. Knead until smooth - about 5 minutes.  Place in a greased bowl, turn once to grease the top.  Cover and let rise in a warm place until doubled, about one hour.

Punch dough down.  Turn onto a lightly floured surface, divide in half.  Shape into 12" long loaves.

Place seam side down on a greased baking sheet.  Cover and let rise until doubled, about 30 minutes.  Lightly dust loaves with the flour using a sifter.  With a sharp knife make 4-5 shallow slashes across the top of each loaf.  Bake at 450 for 15-20 minutes or until golden brown.

Tuscan Chicken Medley

I made this dish tonight for dinner with homemade crusty bread.  It was so yummy!

Tuscan Chicken Medley

1 cup uncooked spiral pasta
1 pkg (16 oz.) frozen green beans
2 T. cornstarch
1 1/2 c. chicken broth
6 T. butter, divided
2 tsp. dijon mustard
3/4 tsp. minced garlic
1 tsp. Mrs. Dash Italian medley seasoning
2 c. fresh mushrooms, sliced
1 medium tomato, diced.

4 boneless, skinless chicken breasts
salt & pepper
2 T. olive oil
1/2 tsp. minced garlic
1/2 tsp. Mrs. Dash Italian medley seasoning

Cook pasta according to directions. During the last 5 minutes of cooking add the green beans.
Strain and keep warm.

Saute the sliced mushrooms in 2 T. butter. Add to the pasta and beans.
Combine the cornstarch and chicken broth in a small bowl. In a medium saucepan melt 4 T. of the butter,
add the dijon mustard, 3/4 tsp. garlic and the Italian seasoning. Gradually whisk in the cornstarch/chicken
broth mixture. Stir until thickened. Keep warm.

Pound chicken breasts to 1/2 inch. Season with salt and pepper. Heat olive oil in
a large skillet over medium heat, add the chicken, sprinkle the 1/2 tsp. Italian seasoning on top. Cook
5-7 minutes on each side or until juices run clear.

Add 3/4 of the sauce to the pasta mixture, toss in the diced tomatoes. When serving, top the chicken
with some of the remaining sauce.

February 22, 2010

Ahhh, it has been great not having to attend class every night.  I am enjoying the evenings cooking for my husband and entertaining on the weekend.  This past weekend I made taco burgers, dill potato salad, pasta salad, crunchy asian salad and strawberry angel food delight for dessert.  Check out a few of the recipes..

Taco Burgers
1 cup finely chopped crushed corn chips
1 envelope taco seasoning
1 tablespoon dried minced onion
1 egg, lightly beaten
1 ½ lbs. ground beef
6 slices cheddar or American cheese
Hamburger buns
Shredded lettuce/tomato slices
Salsa

In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into 6 patties. Broil or grill until a meat thermometer reads 160 and juices run clear (or until desired doneness).

Top each burger with a cheese slice, cook just until melted. Serve on buns with shredded lettuce and salsa.


Crunchy Asian Salad


1 envelope good seasons Italian salad dressing & recipe mix
¼ cup sugar
1 Tbsp soy sauce
1 pkg. ramen noodle soup mix
1 pkg. coleslaw blend (16 oz)
2 green onions sliced
¼ cup planters dry roasted sunflower kernels
¼ cup planters sliced almonds, toasted

Prepare salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.

Break apart the noodles, place in large bowl. Discard seasoning packet. Add coleslaw blend, onions, sunflower kernels and almonds to noodles, mix lightly. Add dressing. Toss to coat. Serve immediately.

Strawberry Angel Food Delight

2 qts. strawberries, sliced
1 container strawberry glaze (marzetti's - found in the fruit section)
1 (8 oz) container cool whip, thawed
1 (8 oz) pkg cream cheese, softened
1/2 c. powdered sugar
1 Entenmann's pound cake, sliced and crumbled

Mix glaze and sliced strawberries together.   Set aside.  In a mixing bowl, beat the powdered sugar and cream cheese until smooth.  Add cool whip and mix.   Stir in the pound cake and mix well.  Spread in a 9 x 13 glass dish, then top with the strawberry mixture.  Cool in the refrigerator for 2-3 hours before serving.

Cuisine across Cultures - Day 24

Thursday, February 11th - last day of class.  Typically the last day of each class is spent deep cleaning the kitchen.. Here are pictures of the kitchen, some of my classmates and Chef Williams..

Cleaning the kitchen...

The kitchen is cleaned... took about 3 hours!

Look how it sparkles!  Myself, Ingrid, and Susan

Robert, Susan and Ingrid....  Cris, Chef Williams, and Myself

Cuisine across Cultures - Day 23

Wednesday, February 10th.  For two hours we sliced, diced, chopped, cooked, prepared and plated our dishes for the Chef to taste.  Everyone worked individually and had to make three different dishes from three different cultures depending on what product they drew.  I drew corn and from that I made - corn souffle, corn arepas with con carne filling and polenta with tomato and cheese sauce.

This was my last official night of cooking in the kitchen at Le Cordon Bleu College.  It's hard to believe my program is over.  The night was over before I knew it.  I had survived another practical and another class!  This class wasn't my favorite, but was a part of the cirriculum.  I love to bake and decorate cakes and hope to be taking advanced classes for cake decorating very soon. 

I am thankful that the long (sometimes 8 hour nights) are over and I can spend my evenings with my husband or doing something other than hurrying to get into my uniform and driving the 40 minute drive to school.  Best wishes to all my other classmates who are in the 15 month or 21 month program.  May the spirit of Escoffier be with you!

Cuisine across Cultures - Day 22

Tuesday, February 9.  Chef had everyone draw out of a hat the product they were going to use for their practical exam on Wednesday.  The choices were - corn, bean, rice or flour.  With this we had to make three different dishes from three different cultures.  We had the opportunity of researching and putting together a recipe for the chef and gathered together our mise en place (all of our supplies) for making our practical on Wednesday.  However, we could not use recipes or notes for our exam.  I drew corn, and with this I made corn souffle (New World), arepas with beef filling (Venzeula) and polenta with sauce and cheese (Europe). 

We also had the glory walk tonight.  The glory (or as some same victory) walk is when students who are finishing their last block of classes walk down the red mile.  (The red mile is a long stretch of kitchens on both sides).  Students and Chefs who are in the classroom come out into the hallway and clap as you walk down the red mile.  There were over 50 of us who walked the red mile.  I am officially finished with my program on Thursday, February 11th.  There is a 6 week externship and then graduation is scheduled for July.  It has been a fun, long, and sometimes difficult road, but overall this experience has been very rewarding to me.  I have learned more in the past 9 months than I could have ever imagined. 

Here are a few pictures of myself and some of my classmates taking the glory walk....

Cuisine across Cultures - Day 21

Monday, Feburary 8th.  Today is our last day of cooking in this class.  We are preparing dishes from the Old World... Piri piri (a hot chili sauce from Portugal), Harissa (A Tunisian spice paste), Etli Biber Dolmasi (stuffed green peppers from Turkey), Bogras Gulyas (beef stew from Hungary), Romesco, and Chicken Paprikash.

Due to unforeseen circumstances I was not able to attend this class.  This was our last cooking class.  Tuesday we are reviewing, Wednesday is our practical exam and Thursday we deep clean the kitchen.  Then class is over.. Whew!

Cuisine across Cultures - Day 20

Thursday, February 4th.  Today the dishes we prepared were from across Asia...  They included green curry paste, red curry paste, Eggplant sichuan style, Gan bian si ji dou (spicy stir fried green beans from Western China), Gaeng ped hoi mang phu (Thai mussels with coconut red curry sauce), Qiang Huang Qua (spicy cucumbers from Western China), Marsala Murgh (marinated braised chicken from Northern India), Tom Ka Gai (Thai coconut chicken soup from Thailand), Chicken Satay, and Goi Ga (chicken and cabbage salad from Vietnam).

Spicy green beans and spicy cucumbers

Braised chicken and chicken satay

Two versions of chicken and cabbage salad

Coconut chicken soup and braised chicken

Thai mussels and a duck confit salad

Cuisine across Cultures - Day 19

Wednesday, February 3rd - today's recipes focused on dishes from the New World.  They included - Tea smoked duck, mole poblano with chicken (mole is a sauce which consists of onion, chocolate and ground seasonings), jerk pork (Jamaica), Chili Rellenos (Central Highlands - this is poblano chili stuffed with cheese), Pico de gallo, and corn souffle.  Several other dishes were made with leftover protein, and rice side dishes accompanied them.

Tea smoked duck and jerk pork with rice

Jerk pork and striped sea bass with rice

Two versions of corn souffle

Chili rellenos and jerk pork

Cuisine across Cultures - Day 18

Tuesday, February 2nd... today's recipes were from Cuisines of Asia... The recipes included - Bang bang ji si (Western China - chicken with bang bang sauce), Crispy Duck, Chapatis ( Indian flatbread), Som Thum (Thailand - green papaya salad), Soft shell crabs, sweet breads (not what you think!  they are a gland in a cow - sort of looks like a brain), seared duck breast, and other protein dishes as asked by Chef...

Bang Bang ji si (both dishes)

Crispy duck with rice and  vegetables

Soft shell crabs, deep fried

Assortment of fried shrip, broccoli,zucchini and a plate of the sweetbreads with flatbread

Som Thum (green  papaya salad) two versions

Pan seared salmon with rice and snow peas....