I got crabs...

Happy New Year, my faithful readers! What a year it has been! I look forward to bringing more yum into your 2011. As for my yum...I had grilled cheese and tomato soup for lunch courtesy of the beautiful Melissa.

:-)  

 

As for my title…for the last several years I have lived in Maryland…the crab capitol of the U.S.A. I might have grown up in the middle but I have always been an East Coast boy at heart. I love me some crab and lobster. So enjoy my year ending recipes and make some to see in the New Year!

 

 

Melissa’s Hot Crab Dip

• • Lump crabmeat - BUMBLE BEE White Crabmeat or fresh is even better
  •  3 tbsp. mayonnaise
  •  1 (8 oz.) cream cheese - softened
  •  1 tbsp. garlic salt
  •  Top with paprika

  
  

   

  
  

   Mix all ingredients together. Put into a baking dish. Smooth out, top with paprika. Bake 1/2 hour at 350 degrees.

Maryland Crab Cakes

 

• •  1 lb. fresh Maryland backfin or lump crabmeat
  •  4 heaping tablespoons Hellmann's real mayonnaise
  •  1/2 teaspoon regular yellow mustard
  •  1 teaspoons Worcestershire sauce
  •  Fresh ground black pepper (to taste)
  •  Salt (to taste)
  •  1 pouch Saltine crackers from box (crushed with a rolling pin)
  •  1 extra large egg, beaten well
  •  2 tbsp. fresh parsley, minced
  •  Old Bay (to taste)

  
  

   

  In bowl, mix all wet ingredients. Gently fold mixture into crabmeat. Add Old Bay, parsley, and about ¼ to ½ cup of crushed Saltines to your crabmeat; again fold in very gently.
  
  

   

  Scoop a medium sized crab cake from your mixture in your hands…In a skillet, heat oil for frying (preferably cast Iron pan) gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should never be smoking!!
  
  

   

  Crab cakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.
  
  

   

  
  

  Yields about six crab cakes.

Lobster Fondue

• • 2 tbsp. butter
  • 2 c. shredded sharp processed American cheese (about 8 oz.) 
  • 2 drops red pepper sauce
  • 1/3 c. dry white wine/or Stock
  • 1 can (5 oz.) lobster, drained and broken into small pieces – as always fresh is even better!

  In earthen fondue pot, melt butter over low heat. Gradually stir in cheese until melted. Add red pepper sauce, gradually stir in wine. Add lobster, stir until heated through. Makes about 1 1/2 cups dip.
  
  

   

  Dip with raw vegetables, bread sticks, or chips.

  
   

 

 

Holiday Goodies Part 2

I must say the cookies and fudge were a huge success. I must also say that my good friend Melissa makes the best peanut butter cookies I have ever put my mouth on. She is charge of those forever and ever.


Chocolate Pile-Up Cookies

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup finely chopped nuts ---I used pecans
• 1 cup white chocolate chips

Directions

1.Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.

2.Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, and vanilla extract. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the nuts and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.

3.Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Yield 60

Peanut Butter Cookies

Ingredients


• 2 cups packed brown sugar
• 2 cups white sugar
• 2 cups peanut butter
• 2 cups butter
• 2 teaspoons baking soda
• 1/4 cup hot water
• 1 (10-oz. pkg.) REESE'S Peanut Butter Chips
• 5 cups all-purpose flour
• 4 eggs


Directions


1.Mix sugars, peanut butter, and butter. Add baking soda to the hot water. Add to mixture. Stir well.

2.Stir in the eggs. Add the flour. Add the chips. Roll dough into balls.

3.Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Yield 36



Basic Buttercream Frosting

• 3 3/4 cup - (1 lb. box) Confectioners’ Sugar
• 1/4 teaspoon - salt
• 1/4 cup - milk
• 1 teaspoon - vanilla extract
• 1/3 cup - butter or margarine (2/3 stick), softened

Instructions

Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.

Holiday Goodies Part 1

I need to update more often…WoW crack has been taking up my time (Roll a Goblin anyone?)…but just in time for the holidays…some of my favorite holiday goodie recipes. They are definitely fat boy tested and approved!


Mama’s Fudge

Ingredients

• 2 1/2 c. sugar
• 3/4 tsp. salt
• 1/2 stick butter or margarine
• 1 5 oz. can evaporated milk (2/3 c.)
• 1 Jar (7 1/2oz) Marshmallow Fluff
• 3/4 tsp. vanilla
• 1 12-oz. package semi-sweet chocolate pieces
• 1 /2 c. chopped walnuts I prefer pecans

Directions

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test or candy thermometer…240 degrees F (112 to 116 degrees C). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool.

Peanut Butter Fudge

Ingredients

• 4 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 cup butter
• 1 cup crunchy peanut butter
• 1 (7 ounce) jar marshmallow fluff

Directions

1.Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.

2.Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3.Remove from heat and stir in peanut butter and marshmallow fluff. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. Also the best way to cut fudge…use a pizza cutter!!!

The fabulous Melissa and I are going to make cookies Saturday. Pictures to follow…meanwhile for your taste pleasure some cookie recipes.


No Bake Cookies

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonful onto wax paper. Let cool until firm.

Gingerbread Men/Women

Ingredients

• 1/2 cup butter (no substitutes), softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 tablespoon cold water

Directions

1. In a mixing bowl, cream the butter and brown sugar. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.

2. On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges are firm. Remove to wire racks to cool.
 

Everyone should have the Toll House cookie recipe…it should be the only legal chocolate chip cookie recipe.

Toll House Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large egg
• 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

1.PREHEAT oven to 375 degrees F.

2.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3.BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Thanksgiving Pie? Oh My!

 J.J. aproved pies! Just in time for Thanksgiving!

  Butterscotch Pie

Ingredients

• Flaky Pecan Pastry
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 12-ounce can evaporated milk, divided 
• 3 egg yolks 
• 1 cup milk 
• 3 tablespoons butter, cut into pieces 
• 1 teaspoon vanilla
• Meringue for Pie

Directions

1. Preheat oven to 425 degrees F. Prepare Flaky Pecan Pastry. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake in the preheated oven for 12 minutes. Remove foil. Bake for 8 to 10 minutes more or until pastry is golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

2. For filling, in a medium saucepan, combine brown sugar, cornstarch, and salt. Whisk in about 1/2 cup of the evaporated milk. Whisk in egg yolks until combined. Whisk in the remaining evaporated milk and the milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in butter and vanilla. Cover and keep warm. Prepare Meringue for Pie.

3. Pour warm filling into pastry shell. Gently spread meringue over warm filling, sealing to edge of pie. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

Flaky Pecan Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter, cut up, or shortening until pieces are pea size. Stir in 1/3 cup finely chopped pecans. In a small bowl, combine 2 tablespoons ice water and 2 teaspoons vinegar. Sprinkle mixture over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with 2 tablespoons additional ice water until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. If necessary, cover and chill about 1 hour or until easy to handle.

Meringue for Pie: In a small bowl, combine 1/4 cup granulated sugar and 1/4 cup packed brown sugar; set aside. In a large bowl, combine 3 egg whites and 1/4 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar mixture, 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight).  -----I personally don't like meringue...I use whipped cream.

 Peanutbutter Pie

• 1 prepared graham cracker crust.
•  2 cups powdered sugar,
• 1-8 oz. cream cheese,
• As much peanut butter as you like to your taste.
• 1 small tub of cool whip.

Mix first four ingreadents together till smooth. Fold in cool whip. Chill and enjoy.

Onion Please!

This will be a short post just to share my famous onion dip.

J.J.'s Onion Dip

• • 1 16oz container of Sour Cream - I like Daisy
  • 1 1/2 packets of Lipton Onion Soup Mix
  • 2 tablespoons of Worcestershire Sauce
  • 1/2 teaspoon garlic powder

  Mix all ingreadents till well combined, do this at least eight hours befor serving. Chill! Enjoy!  is good with chips and vegetable trays.

Chesapeake Chicken

I haven’t wrote in forever. No one wants to send me recipes!
This weekend I was able to dine and take my very good friend, Melissa, to a couple of my favorite restaurants. We had lunch at the many time mentioned Los Portales. The food was awesome as usual. We tried the chorizo dip. That was OH EM GEE good. White queso with sausage? Yes, Ma’am I will have some more!
For dinner last night we went to Sullivan’s. Sullivan’s is a local steak house up the street from my house. They have this crab did that is to die for. I had the Chesapeake Chicken as well. This is two grilled chicken breasts topped with the crab dip and Monterey Jack cheese. The also have these monster loaded baked potatoes.

I will be having a Halloween get together next weekend. I will be writing about the goodies for that and even maybe post some pictures. I already know that the infamous buffalo chicken dip will be on deck. Maybe, I will divulge my super secret onion dip. Tune in to find out!

Cheese Steaks, Watermelon, and Pancakes? Oh my!

As I sit here eating a lazy man’s lunch of SpaghettiOs, I am thinking about all the delicious stuff I have been cooking. I could have cooked a lunch today, but seriously…every good cook deserves a break.

I made cheese steaks a couple weeks ago at the request of the kid. They by far weren’t as good as anything you would get in Philly, but for homemade they was phenomenal. There were simple to make as well. I mean you need some Steak-umm’s, cheese, onion, mayo, and buns. I also made homemade fries as the roommate has purchased a deep fryer. And yes, that is cheese on my fries.

I also made a Plugged or Spiked Mellon…a delicious kind of watermelon. Not to hard to make either.

How to Plug, Spike, or Cork a Watermelon

Ingredients

• Watermelon
• Liquor

Steps

• Use a small knife to gently cut a round hole into the watermelon to create a "plug." It is best to not cut a square or triangular hole, as that may cause your watermelon to crack, rendering it useless for this activity.
• Use a corkscrew to remove the plug of watermelon rind from your watermelon. Trim the pink watermelon attached to the plug and eat it, this is also a good chance to try out the liquor you want on the watermelon flesh without tainting the melon with a potentially poor liquor for this job.
• Take a teaspoon and scoop some of the flesh out of the hole you made to make some space for the spirits to flow into the fruit. Two or three spoonfuls should do it. Eat this as well, mix with other liquors if you feel like trying something new before you pour the rest into the melon.
• Next, take something long and skinny, a kabob skewer, thin knife, or some other implement works well, poke it into the flesh of the watermelon a few times at different angles.
• Lance the watermelon to puncture the naturally occurring airspaces and pockets within it; by lancing these small pockets you are creating channels for the spirits to flow freely through the melon.

• Do not poke the skewer all the way through the other side of the melon! That will make it leak. 
• After that, pour about one cup of your favorite booze into the watermelon. How much liquid the melon will absorb depends on the size of the melon you have purchased, and do not forget that you are filling the fruit with liquor to fit your and your guests tastes.
• Pour in a little bit at a time and let it settle in. Vodka, rum, and bourbon whiskey are popular for filling the melons, though you could get adventurous and try out something new.
• Replace the plug of watermelon rind you set aside into the watermelon.
• Place the watermelon with the "plug side" up back in the refrigerator for at least a couple of hours to let the spirits percolate through the flesh and to cool the melon.
• Slice, serve, and enjoy!

  

Saturday morning I made pancakes. I like peanut butter pancakes. I add a ½ cup to ¾ cup of peanut butter to my favorite pancake mix. Then I cook like normal. When syrup is added they taste like peanut butter pancakes.

AWOL - again!

I suck! I know! Time just gets away from me and before you know it, I haven’t written an entry in ages. I will blame World of Warcraft. It is an evil addiction I love! Speaking of WoW…there is a cookbook I am dying to get and try! The Original and Stricly Unoffical Tauren Chef Cookbook.

This is not to mean I haven’t been cooking, I have. Just yesterday I baked a beautiful chicken with stuffing. The key is low and slow. I start it on 200F for like four to five hours. I also put a bowl of beer with rosemary in the oven to let it seep into the chicken and it also made the house smell wonderful! Also the key to beautiful chicken is to rub the skin with olive oil before you bake it. I used to use butter but yeah, you know the healthy thing.

Two weeks ago I made beautiful chicken and bean/cheese/onion enchiladas for Melissa. The were OMG good. I used ground chicken instead of cubed chicken breasts and I will only use this from now on. It gave them a whole new texture and I ate leftovers happily for three days. I also used far free, reduced calorie everything but the cheese, because lets face it…low fat cheese sucks!

I will write more soon…I have tons of photos and my adventures in making cheese steaks at home, pancakes, and a plugged watermelon!

Absentee Chef

I know I know...there has been no Fat Kid updates...sadly real life takes over my Internet stardom.

I have that Crazy Cake recipe and pictures.  I must say is was quite good and very delicious.  The day I made it, Genea and I, that's all we had for dinner. Ha! I shared with my neighbor too and she enjoyed it as well.

Sue's Crazy Cake

• 3 cups of flour
• 2 cups of sugar
• 6 tablespoons coco powder
• 2 teaspoons of baking soda
• 1 teaspoon of salt
• 12 tablespoons of cooking oil
• 2 tablespoons of vinegar
• 2 teaspoons of vanilla

• 2 cups cold water

Make 3 deep impression in the dry mixture.  In one hole add the oil, one hole add the vinegar, and one hole add the vanilla...pour the water on top of all of the ingredients and fold until mixture is moist. The mixture will be runny.

Bake at 350 for 30 minutes or until a toothpick comes out clean.

Do not over bake! This cake drys out easily.

Now the icing if you so choose to ice it is:

• 1 pound of powder sugar
• 3/4 cup peanut butter
• milk to moisten

I whipped that up with an electric mixer...I used less sugar.  This worked out for me as the cake is pretty sweet and rich.

Many Delicious Things!

Missing I have been, I know. I don’t really have a following anyway, so have I been missing?
I haven’t been cooking much. I haven’t had much inspiration.
I did however Monday find some energy and make some banana pudding. I love banana pudding! I cheat a lot in my making of it, but it is delicious.

J.J.’s Banana PuddingPOUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

• 4 cups cold milk (Want it really rich? Use heavy cream!)

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding (I use the banana flavor!)

30 NILLA Wafers

3 medium bananas, sliced

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (Screw this…use real whipped cream!)

ARRANGE half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping. (If you opt for real whipped cream don’t cover till you serve!)

REFRIGERATE 3 hours. Store leftovers in refrigerator.

I also made White Chili yesterday. This stuff is killer…I have made it thicker to use for enchiladas. It is good just as chili though.

J.J.’s White ChiliSpice Mix – these are the approximate spices. I cheat and get the McCormick White Chicken Chili Mix

• 1 tablespoon olive oil
• 1 1/2 pounds boneless skinless chicken breast halves -- cut in 1" cubes
• 1/4 cup chopped onion
• 1 cup chicken broth
• 1 can chopped green chilies
• 1 can cannellini beans – drained
• 1 can black beans – drained/rinsed - optional
• Cheese – Optional
• Sour Cream – Optional
• Tortilla Chips – Optional

• 1 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon cilantro

1. Mix spices together to make Southwest Spice Blend.

2. Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.

3. Stir in broth, green chilies and Spice Blend; simmer 15 minutes.

4. Stir in beans. Simmer 5 minutes. Garnish with Monterey Jack/Mexican Blend cheese, sour cream, chips, if desired.

Good stuff!  I also made my own tortilla chips to go with the chili.  They turned out well and were better than the store bought ones!

Last night the roommate brought home White Castle's as well…the roommate is a truck driver and was in NJ yesterday and imported them home for me. Nothing better than White Castle Burgers to munch on while playing World of Warcraft!

  

  

¡Yo quiero Taco Bell

I am killing for Mexican food the last couple days…I really want to go to Los Portales…no one seems to have the time or want to go and I hate to eat at a restaurant alone. (Curse of the fat kid…) I guess I will have to settle for a fake out Mexican feast…

Mexican Lasagna

• 
  

  •  1 lb - 2 lb of ground sirloin
  • 1 can of refried or black beans
  • 1 small onion chopped
  • 1 small block of pepper jack cheese, cubed
  • 1 - 2 packs of taco seasoning
  • 3 cups shredded sharp or mild cheddar cheese
  • 1 package of large flour tortillas – in recent years I have started using corn tortillas…I like that option better.
  •  1 jar of salsa/taco sauce to taste (optional)
  • 1 container of sour cream (optional)

  
  

  Preheat oven to 350. Brown ground meat to package specifications on taco seasoning, set aside. Grease a 9 x 13 baking dish. Layer beans, cheese, onion, meat, and tortillas. Bake at 350 till cheese is melted and bubbly, approximately 20 minutes. Serve with salsa/taco sauce and sour cream.

Ole! Enchiladas

Preparation Time: 20 minutes

Cooking Time: 45 minutes

• 12 (6-inch) corn tortillas
•  1 can (16 ounces) fat-free vegetarian refried beans
•  2 cups cooked rice
•  1 (4 ounces) shredded reduced-fat or regular sharp Cheddar cheese, divided
•  1/2 cup medium-spicy or mild salsa
•  1/2 cup chopped fresh cilantro, plus additional for topping if desired
•  1 can (2 1/4 ounces) sliced olives, drained
•  Hot sauce to taste (optional)
•  1 can (16 ounces) enchilada sauce, divided
• 1 ripe avocado, peeled, pitted and cut into small chunks (optional)

Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400F. Remove the tortillas after 10 minutes and cover with a warm, damp towel.

To make filling. mash the refried beans in a medium bowl with a fork. Add the rice, 1/3 cup cheese, salsa, cilantro, olives and hot sauce, if desired.

Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce, saving about half the sauce as a topping.

Place a tortilla on a cutting board and spoon a heaping about 1/3 cup filling over the center of a tortilla; roll it up. Set in the baking dish seam-side down. Fill the remaining tortillas and place them in the baking dish, squeezing them into place.

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2/3 cup cheese evenly over the top. Bake, uncovered for 30 to 35 minutes until hot and bubbly. Let stand a few minutes before serving and, if desired, garnish with a topping of diced avocado and chopped cilantro. Serve two enchiladas per person.

Servings: 6

Nutritional Information

Per Serving: Calories 340; Total fat 9g; Saturated fat 2.5g; Cholesterol 10mg; Sodium 900mg; Total carbohydrate 55g; Fiber 7g; Protein 13g ;Vitamin A 10%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV

Cheesy Chicken Enchiladas

Yield: 8 servings (serving size: 1 enchilada)

Ingredients

• 2 1/2 cups chopped cooked chicken breast
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 2/3 cups plain low-fat yogurt
• 1/3 cup butter, melted
• 1/4 cup chopped onion
• 1 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
• 1 (4.5-ounce) can chopped green chiles, drained
• 8 (8-inch) flour tortillas
• 1 tablespoon canola oil
• Cooking spray
• 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
• 1/4 cup chopped green onions

Preparation

1. Preheat oven to 350°.

2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

Nutritional Information

• Calories:454
• Fat:20.3g (sat 10.4g,mono 6.7g,poly 1.5g)
• Protein:30.8g
• Carbohydrate:36.6g
• Fiber:2.2g
• Cholesterol:73mg
• Iron:2.3mg
• Sodium:757mg
• Calcium:347mg

Chicken Fajita Melts

Ingredients

• 2-1/4 teaspoons vegetable oil 
• 1-1/2 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
• 2 tablespoons sliced onion 
• 2 tablespoons sliced red bell pepper  
• 2 tablespoons tomato juice
• 1-1/2 teaspoons taco seasoning mix 
• 1/4 cup salsa/taco sauce 
• 2 (1/2 inch thick) slices French bread 
• 1/2 cup shredded Cheddar cheese

Directions

You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (8).

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.

2. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.

3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

4. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.

5. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown

Nutrition Information

• Servings Per Recipe: 2
• Calories: 397 Amount Per Serving
• Total Fat: 16.6g
• Cholesterol: 104mg
• Sodium: 821mg
• Amount Per Serving
• Total Carbs: 19.9g
• Dietary Fiber: 1.5g 
• Protein: 40.3g

I'd like to buy the world a Coke and keep it company.

I know I know…I said I hate to bake…but everyone forces me to…My friend Sue sends me such awesome recipes…one I will be testing this weekend…I can’t believe she had never heard of or had this cake. It’s like one of the best chocolate cakes ever! I remember having this one as a kid at family reunions...This one is for you Sue!



Coca-Cola Cake

Yield: 12 servings

• 1 cup Coca-Cola
• 1/2 cup buttermilk
• 1 cup butter or margarine, softened
• 1 3/4 cups sugar
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1 1/2 cups miniature marshmallows
• Coca-Cola Frosting
• Garnish: 3/4 cup chopped pecans, toasted

Combine Coca-Cola and buttermilk; set aside.


Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.


Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.


Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired.

Coca-Cola Frosting
Yield: 2 1/4 cups

• 1/2 cup butter or margarine
• 1/3 cup Coca-Cola
• 3 tablespoons cocoa
• 1 (16-ounce) package powdered sugar
• 1 tablespoon vanilla extract

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla

Soleil Doux du Matin

French toast is something I never cared for as a kid…I never really started liking it till I started making it myself. I have also added a few twists of my own of course. There is this crazy diner back where I am from called Pearl’s…they call it Freedom Toast.


J.J.’s French Toast

• 4-6 slices of your choice of bread…I like whole wheat, the kids like white
• 2 large eggs
• ½ cup heavy cream
• Allspice to taste

• ½ tablespoon of honey

Wisk all ingredients together except bread. Dip bread, cook, enjoy!

Delicious!

I also in the past have made a French Toast casserole. Very Tasty! Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with syrup on top.

French Toast Casserole

Ingredients

• 5 cups bread cubes
• 4 eggs
• 1 1/2 cups milk
• 1/4 cup white sugar, divided 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon margarine, softened
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Köstliches Sonnenschein-Essen

I like German food. Lately it has been on my mind a lot. There is this lovely German restaurant in Portsmouth, VA. It is called the Bier Garden. I have ate their a few times and I have loved it every time. They have an awesome beer list and a great menu. Their schnitzel is heavenly. I am not a big fan of Spatzle, but I really like theirs. German chocolate cake and black forest cake to die for at this restaurant…I hope to take a weekend trip back to Portsmouth/Virginia beach just so I can stop by the Bier Garden again. I hope my good buddy Melissa can join me.

I also have recently been introduced with to an awesome Dusseldorf Style German Mustard in a Beer Stein…It is great with sausages.
I am not a fan of the German potato salad. Maybe I have never had a good version of it…I would be willing to try it again if someone could tell me where to find it.

Thanks to this entry…I have the desire to make sausage and sauerkraut this week. Mmmmmmm!

There was also another great restaurant in Portsmouth called La Tolteca Mexican. It was at a great location right by the Norfolk ferry at the Elizabeth River. You also had a great view of the Norfolk skyline, not to mention the food was great. I have sadly found out this place is closed. It is a great loss to the Portsmouth community.

German Chocolate Cake

Ingredients 

•  4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
•  1/2 cup water
•  2 cups cake flour
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  1/2 pound unsalted butter, room temperature
•  1 teaspoon pure vanilla extract
•  1 1/2 cups granulated sugar
•  1/2 cup brown sugar
•  4 eggs, separated
• 1 cup buttermilk

Filling/frosting, recipe follows or whatever you prefer

Directions

In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.

Preheat the oven to 350 degrees F.

In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.

Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.

Pour the batter evenly into 2 (9-inch) cake pans or 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.

To Assemble the German Chocolate Cake

Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.

Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.

Coconut Pecan Filling

• 1 1/2 cups evaporated milk
• 5 egg yolks, slightly beaten
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 cup butter
• 2 1/2 cups flaked coconut
• 2 cups toasted pecans

Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

C is for cookie...

I am not feeling my usual snarky self…I do want some cookies. I hate to bake but I will do cookies. Love me some fresh warm cookies. Here is a few of my favorites:


Original Nestle® Toll House® Chocolate Chip Cookies

Ingredients:


• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large egg
• 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts - I personally prefer pecans.

Directions


1. PREHEAT oven to 375 degrees F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Here is a different spin my friend Kitty gave me over a year ago for peanut butter cookies. They are good as she promised!

Ingredients:


• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup chunky peanut butter
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup quick-cooking oats (I used old-fashioned Quaker oatmeal; the kind that cooks up in 3 minutes)


Directions:


Heat oven to 350*F. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, salt, and baking powder in a small bowl.


In a large bowl, with an electric mixer set to medium speed, beat butter and chunky peanut butter until smooth. Beat in sugars until well blended. Beat in egg and vanilla. With mixer on low speed, beat in flour mixer until just blended, then stir in oats.


Spoon level tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets. Using a floured (I used sugared) fork, making crisscross pattern on top of each ball by pressing dough into a flat 2 1/2 inch circle, about 1/4 inch thick. Bake 10-12 minutes, or until lightly browned at edges. Let cool on baked sheet 1 minute before removing to wire rack to cool completely.

Now these last cookies are my absolute favorite!


Magic Cookie Bars from EAGLE BRAND®

Ingredients


• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 cup semisweet chocolate morsels
• 1 cup butterscotch morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts


Directions

1.Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

2.Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chips, coconut and nuts. Press down firmly with a fork.
3.Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Taco Thursday, but really it was Wednesday

Tacos! I love tacos! I made them for dinner. I like to put lots of things in my tacos. I like this fairly new taco shell…the Stand and Stuff ones from El Paso. They are awesome as they hold more taco stuff.


From Wikipedia:

A taco (pronounced /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, cilantro, tomatoes, onions and lettuce.

What I like to stuff in my home tacos:
• Refried Beans
• Seasoned ground meat
• Onion
• Tomato
• Black Olives
• Cheese
• Sour Cream
• Medium Taco Sauce

As I have mentioned before…I learned to make salsa/ pico de gallo from a Mexican man. This stuff is delicious and I will eat it with a spoon.
J.J.’s Salsa

• 4 + medium/large red tomatoes diced
• 1 jalapeños per 4 tomatoes – more if you like it really spicy, deveined/seeded with a fine dice
• Small/medium onion – red or white diced
• ½ tablespoon of minced garlic
• Salt to taste
• 1 teaspoon of olive oil
• 1 medium avocado – diced (optional)

Mix together and let stand in fridge for a couple hours. The longer it sits the better it gets. If you add avocado add it right before serving. You can add cilantro if you like…I have learned to leave it out as my roommate doesn’t like it.

I say potato, you say potahto

Ah potatoes…everyone’s favorite starch! Here are some good potato recipes from my friend Sue…then one of my own I concocted today!


Sue’s Party Potatoes

• 8 to 10 med potatoes
• 8oz cream cheese
• 1 cup sour cream
• 8oz shredded cheddar cheese
• garlic salt to taste
• butter
• paprika

Boil potatoes drain and beat with the cheeses and sour cream until blended, If too stiff may add a little milk. Season to taste with the garlic salt and pepper. Put in oiled 2qt casserole dish. Brush with the melted butter and sprinkle with the paprika. Brown at 350 for 30 minutes.

Sue’s Cheesy Ranch Potato Bake

• 4 lbs potatoes cut into 1/4 in cubes
• 2 teaspoon chili powder
• 1teaspoon salt, can use seasoned salt
• 1/2 teaspoon black pepper
• 6 tablespoon butter
• 8 oz Colby jack cheese shredded
• 8oz ranch dressing

Bake potatoes in a 9x13 pan sprayed with cooking oil on 400 degrees. Sprinkle potatoes with chili powder, salt, and pepper and butter. Bake for 1 hour until potatoes are tender. Remove from oven and mix in the cheese and ranch dressing. Cook 10 more minutes until cheese is melted and bubbly. Using all 6 T of butter made them really greasy seemed like so I cut it down to 3T of butter and we liked it better.

Sue’s Potato Casserole (Also known as Jesus Potatoes)

• 1 to 2 pk frozen hash browns
• 1 small onion chopped-optional (my version calls for green onions)
• 4 oz. shredded cheddar cheese (I use sharp white cheddar)
• 1 can cream of chicken soup (I make a béchamel sauce)
• 8 oz. sour cream
• 1/2 stick of melted margarine


Thaw hash browns; crumble in a 9x13 pan. Stir in remaining ingredients. Sprinkle with salt and pepper and garlic powder. Bake at 350 for approx. an hour. (My version you mix all the ingredients and pour the béchamel sauce over the top.)

 J.J.’s Potato Surprise

• 4 to 5 medium potatoes – sliced
• 2 tablespoons of butter
• ½ cup shredded cheese
• 1 can cream of mushroom soup – low sodium
• ¼ cup of milk
• Fresh pepper to taste

Preheat oven to 350. Rub your casserole dish with the butter…leave the leftover butter in the bottom. Put sliced potatoes in. In a sauce pan on medium heat, add your soup, milk, and cheese to form a sauce…stirring constantly to keep it from scorching. Pepper to taste. After approximately five minutes remove the sauce from the heat…Pour over potatoes. Bake in a 350 oven until potatoes are tender. Approximately one hour. Serve and enjoy!

 

When Life Gives You Lemons...Make Lemonade Pie!

It was a beautiful weekend to be outdoors. The heat let up and J.J. got grilling and chilling with some friends.


So I made the Frozen Lemonade Pie via my friend Kerri via the Neely’s. I must say it was rich but oh so good. I shared it Saturday with my awesome neighbors while we sat on her patio and enjoyed the nice weather and swapped stories. I didn’t put the berries on the pie and it was just as good without it. I also took the lazy man’s rout and got a premade crust. This is definitely a keeper for my recipe arsenal.

Frozen Lemonade Pie

Ingredients

For the Crust

•2 cups graham cracker crumbs
•1/4 cup sugar
•7 tablespoons unsalted butter, melted

For the Filling

•2 cups heavy cream
•1 14-ounce can sweetened condensed milk, chilled
•1 6-ounce can frozen lemonade concentrate (do not thaw) [I used 12ounces]

For the Topping

•1 cup blueberries
•1 cup raspberries
•2 tablespoons sugar
•1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

I made Melissa’s awesome chicken dip recipe that I snaked for the cookout today. So very yummy…


Melissa’s Buffalo Chicken Dip

• 2 packages of precooked chicken (Purdue…Tyson…Oscar Myer)
• 2 [8 ounce]packages cream cheese
• 1 cup Ranch dressing – Must use Hidden Valley for this!
• 3/4 cup red hot sauce – I use Texas Pete
• 1 1/2 cups shredded cheddar cheese (sharp is incredible) or Colby jack or mozzarella

Preheat oven to 350. Place cream cheese in pan and put in oven to get soft. 10 to 15 minutes. When soft mix hot sauce, ranch, and chicken…smooth and top with cheese. Place back in oven serve after everything is warm and bubbly.

I like it with Frito Scoops…Melissa likes it with Ruffles. It is also good with tortilla chips, Wheat Thins, or carrot/celery sticks. I also like to cut the chicken chunks up in bite size pieces. Also…Texas Pete Garlic Hot Sauce is good to use for this.

Now the debate over the ages since the gas grill was invented: Gas Vs. Charcoal. I like both…charcoal gives good flavor where as gas is convenient. I own both. I haven’t used the gas grill this year as I haven’t procured any propane (and propane accessories) yet. The thing with charcoal you just need to make sure you let it get hot enough first. When the coals are pretty much all white…they are ready. The gas grill is better for long term cooking items such as beer can chicken.

As for hamburgers…you can use those frozen preformed patties if you want and I do use them if I am feeding a crowd…but for small gatherings I use real ground meat…usually chuck, formed into thin patties (remember they plump as they cook), seasoned with black pepper, season salt, and garlic powder.

We also discovered a new use for the chicken dip…we put it on our hamburgers! Oh so Yumm-o-licious!