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!

Friday Ramblings

My inspiration to write today is not really here…I may be all over the place, but that is OK. It’s my blog and I can be random if I want to!

 

My neighbor and I are supposed to be having a cookout tomorrow. I say supposed to because the weather has sucked as of lately and neither one of us want to deal with the heat.

 

Side Note: Do not refer to a cookout as a BBQ to me. I will freak and get ugly. BBQ is pulled meat IE chicken, pork, or beef cooked low and slow until it is tender and smothered in BBQ sauce, served with coleslaw and other delicious side dishes. Cookout is what you do when you grill meat on your grill…HUGE difference.

 

I want to make this frozen lemonade pie and this buffalo chicken dip for the mentioned cookout tomorrow. This buffalo chicken dip recipe is killer and I totally swiped it from Melissa. I have somewhat mastered it, but it still isn’t as good as when she makes it. I will sit and eat a pan of this stuff as meals over two or three days. Also, as Emeril says: “Spread it on a car bumper and eat it!” I really could. I will share this recipe after the weekend.

 

I need to call my neighbor and see if we are doing this cookout. I am doing the dreaded grocery shopping tonight. What away to spend a Friday night, right? It needs to be done and I have been putting it off all week.

 

Any requests for food you would like to see covered? Recipes? cookingwithjj.baker@gmail.com.

 

J.J.'s Perfect Grilled Cheese

I made grilled cheese and tomato soup for lunch today. This is another combination I have loved since childhood. I must say I have mastered the grilled cheese. Mine are beautiful every time. This is also another sandwich that calls for the dreaded white bread.

 

Grilled cheeses are so versatile. You don’t have to have them just with tomato soup. We had them with chili when I was a kid. Sometimes I make them and put a little BBQ /steak/taco sauce in the cheese and let it melt together…so tasty. You can add some ham then, the grilled cheese becomes hot ham and cheese. This is also good, especially with a good dill pickle.

 

I will leave you good readers with a J.J. approved recipe.

 

WHOOPEE PIE RECIPE

 

CAKE INGREDIENTS

• 1/2 cup dark cocoa powder (normal coco powder doesn't change it any)
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup milk
• 1 t vanilla
• 1.5 cups flour
• 1.5 t baking soda
• 1/2 t baking powder
• 1/2 t salt (t=teaspoon)

FILLING INGREDIENTS

• 2 cups confectioners' sugar sifted,
• 1 cup salted butter softened (not melted),
• 2 ...t vanilla,
• 1/2 cup marshmallow fluff,
• pinch of salt (optional)

WHOOPEE PIE DIRECTIONS

Preheat oven to 425 F.

In a large bowl mix together the cocoa powder, and sugar. Stir in the oil, egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the cocoa mixture.

 

Drop the batter by small spoonfuls on...to a parchment-lined baking sheet and bake for approx. 8 minutes

 

Remove to a rack to cool.

FILLING DIRECTIONS

Prepare filling by stirring the softened butter into the confectioners' sugar. Stir in the vanilla, marshmallow fluff, and optional salt.

ASSEMBLY

To assemble, spread a generous amount of filling on the flat side of one cake and top with a second cake.

 

Necessity is the mother of all invention

Not really in this case, but it was hunger...

I have been experimenting again, yes at 03:00AM. I do believe I have mentioned I am an insomniac. I did sleep for like 45 minutes between 12:00AM-ish and 01:00AM-ish. The way tonight is going that will be a full night’s sleep…but I digress.


I was hungry. I have been trying to behave myself since December…this is a personal choice and also a promise I made to a friend. I do pretty good most days. Anyway, I drink water. They say sometimes you mistake thirst for hunger. I personally think this is a crock of shit as I know when I am thirsty. Maybe I notice the thirst from all the years of sports I played as a young lad, I don’t know. I drink said bottle of water and I am still STARVING.

Hunger + Bored = Interesting Creations

I am standing at the refrigerator with both freezer and the cooler part open. (I have one of those side by side jobs.) There is a steak that needs to be cooked. I immediately think: Breakfast Burrito. I take said steak out, half it, and cut half of it into thin fajita style strips. I set this aside and turn the pan on to heat. I go back to get my tortillas. Fuck me running…I am out. I could have made eggs with the steak scrambled in, but that sounded boring. The freezer door opens again.

This is when I spy the frozen ravioli.

A light bulb comes on.

Seriously one of the bulbs in the living room has a short…

I take out a J.J. size portion of the ravioli. I set a pan of salted water to boil. At first I am thinking: Ok raviolis tossed with the steak and a little bit of cheese. Then I spy: taco seasoning! (Low sodium, of course!) My skillet is pretty hot now….I toss in ¼ cup of water and half of what is in the packet…maybe 2 tablespoons. (The packet was already open as I use taco seasoning in my eggs sometimes.) I make a little sauce out of this seasoning and water. By this time my water is boiling so I send the ravioli for a hot bath and set the kitchen timer for 7 minutes. (This is the perfect amount of time to cook ravioli in my personal opinion.)

Ravioli done: I drain it and toss the steak into the pan with the sauce concoction. I like my steak to kind of still be mooing so I turn the heat off right away. I toss the ravioli in the pan with the steak and the sauce. I dump it in a bowl, sprinkle it with a bit of cheese, and declare it my 03:30AM snack.

I take a picture of it just in case….at this point I have no clue if it is going to be edible or if it was going to go into the trash, as I go to bed hungry and dejected at my failure. I taste…Success! It is not only edible…it is quite good! At least I think it is.

Now what to call this new invention…Tacoli? Ravioco? Maybe I will think of something…maybe I will never think to make it again.

This also reminds me of this woman I attended college with. She was very Italian. She was married to a Mexican man. They lived around the corner from me and I would sometimes be invited over for meals and study sessions. Interesting food there…A cheese stuffed pasta tossed with a homemade salsa and avocado…I turned my nose up at this, but the first bite sold me. This is also the man I learned to make my salsa (J.J. Salsa will eventually make it into this blog.) from. Lupe was his name…he barely spoke English but we always managed to talk food.

The Creation!

Soup du Jour

I have a friend named Allanonn. Like me, he likes to cook. He comes up with some creative recipes like me as well. Allanonn and I share a common friend, Kai. Well, Kai is sick…I told Kai to tell Allanonn to make her some soup. I got the shocking response that Allanonn doesn’t know how to make soups! After hearing that…this one is for you Allanonn!


J.J.’s Chicken Noodle Soup

• 1 rotisserie chicken you get at the grocery store
• 1 small onion – yellow or white
• Garlic – about 1 tablespoon of that pre chopped in the jar packed in olive oil. Normal or roasted it is up to you, but I like the roasted. If you opt for the roasted I would you a tablespoon and a half.
• Carrots – 2 to 4 depending on how much carrot you like.
• Celery – 1 rib, unless you like this particular vegetable then you can add as much as you like.
• 1 large can of low sodium chick broth/stock
• 1 package Egg Noodles – I like the skinny ones for this soup. Use whatever kind you like.
• ½ stick of butter – real butter, unsalted
• ½ tablespoon of fresh ground pepper
• Season salt to taste – I like the low sodium kind from Lawry’s.
• ½ teaspoon of rosemary
Take your rotisserie chicken…remove most of the meat off of it and cut into bite size pieces. Set that aside. Take the carcass/skin from the chicken and toss in the pot. Add the onion, garlic, pepper, chicken broth and 8 cups of water. (Make sure the onion is pealed – it doesn’t need to be chopped.) Simmer for an hour.

While this is simmering, chop up your carrots and celery. After simmering for an hour or so, strain the stock…keep the liquid, toss out the chunky stuff left over. Return liquid to the pot with your chopped chicken. Add the carrots and celery. Simmer till the veggies are to the tenderness you like. Some people like them mushy, some like them crispy…add the noodles last, right before serving! Season to taste with the season salt and add the butter before serving…Serve and enjoy!

This next soup is easy! It is easy to adjust and play with as well…you can have it with mean, vegetarian, or whatever!


Taco Soup

• 2 large jars favorite salsa
• 2 cans black beans, drained and rinsed
• 2 large cans low sodium chicken broth
• 1 bag white frozen corn
• 1 pound stew meat or chicken breast diced – optional
• Shredded cheese to garnish – optional
• Tortilla chips – optional
• Sour cream - optional

Combine all ingredients in large soup pot…cook till meat is tender if using meat. Serve toped with a sprinkle of cheese and tortilla chips on the side.
I like things hotter so I also add a can or two of the diced tomatoes with green chili’s and onion.

One more soup and I will leave this subject alone for now...I got this one from mine and Allanonn's girl Rachael Ray.
 
Rachael Ray’s Sausage and Tortellini Soup

• 2 tablespoons of EVOO (extra virgin olive oil)
• 1 pound bulk sweet Italian sausage
• 2 large onions, chopped (I like the red kind here.)
• 2 ribs of celery, with the leafy greens left on, finely chopped
• 2 large pinches or red pepper flakes
• Salt and black pepper
• 1 28-ounce can of diced tomatoes (I like this soup without the tomatoes.)
• 2 quarts of chicken stock
• 2 9-ounce packages of fresh tortellini (I do one package spinach, one package cheese. You can use mushroom as well.)
• Fresh basil and flat leaf parsley leaves, chopped
• Grated Parmigiano-Reggiano cheese for garnishing at the table


Preheat a large soup pot over medium high heat with the EVOO. Add the sausage to the hot pot and break it up into small pieces with a wooden spoon as it cooks, 3 to 4 minutes. Add the onions, celery, garlic, red pepper flakes, and a little salt/pepper. Cook stirring frequently for 5 minutes. Add the tomatoes if you choose and continue to cook for a minute and then add chicken stock. Put a lid on the pot to bring the soup up to a simmer and cook for 10 minutes. Uncover the pot and add the tortellini, and cook for 5 minutes. Once pasta is cooked through, add the basil and parsley to taste. Taste and reseason with salt/pepper if needed. Serve and top with the cheese.


In the words of Rachael...Yumm-o!

I also like to add a little hot sauce to this soup at the table…Texas Pete please!


There you go Allanonn, old buddy! Three easy soups to get you started!

 Enjoy!

BACON!

What kind of crazy fool doesn’t love bacon? Maybe some vegans and such, but I have known the smell of cooking bacon to make the strictest of vegans drool. Now for years I denied myself this pleasure, saying I didn’t care that much for bacon…it wasn’t that I didn’t like bacon, I had just never had it fixed the right way.

What is the right way, you may ask? Read my words dear readers…in the oven! Bake it on a tray lined with parchment paper at 350. Now don’t ask me for how long…this depends on you. Do you like your bacon limp? Crisp? That is up to you! It really is perfect bacon every time. Also, a plus side, is not getting popped by angry bacon grease!

Now as to the reason I was baking bacon yesterday…my roommate returned home at the odd hours as she always does and was starving. With our surplus of tomatoes from our small garden…BLT’s FTW!

Here is a recent discovery with the classic BLT…I use a semi secret green that isn’t lettuce or really a secret. Spinach leafs! Seriously! So much better than lettuce…I’m usually one to not get the lettuce at all on my BLT. Now, using the spinach I eat the green on it every time.

Now, the roommate and I argue about what goes on a BLT, but we do agree upon the spinach and tomato…Roommate thinks you need to butter the toast for a BLT…that makes even this fat kid’s chest scream for mercy. She also uses Miracle Whip and not mayo. I like a thin layer of mayo…and it has to be Hellman’s. I also like cheese on mine. I personally prefer Swiss but will use almost any kind. Pepper Jack is a good choice as well. White bread is also a key ingredient for this sandwich but a good wheat bread also suffices. If you really want to go for the win… Asiago Cheese bread from Panera is the way to go.

The Roommate's BLT's.

My BLT

As for all that baked bacon...you can store it wrapped in paper towels, in a zipper bag, in the refrigerator. Heat as needed for use. I usually heat mine in the microwave for about 30 seconds for three to four slices.

Other used for my bacon…this morning I made eggs and country potatoes to go with my bacon. Yes, that is fresh homemade salsa or pico de gallo on my eggs. Very tasty!

I also make this chicken stuffed with spinach, Swiss, Onion, mushroom, and bacon that is to die for…although lately I have lightened it up a bit and make it without the bacon. There is the classic bacon cheese burger. Nom nom nom! Now there is this chocolate dipped bacon I keep hearing about but I don’t know about all that…I like my sweet and salty together just like the next person, but chocolate and bacon? I don’t know. That might be a little too weird, even for me.

I had a friend tell me last night about these green beans wrapped in bacon...I have never had them like that. Now, I have had asparagus wrapped in bacon and grilled…that is pretty good. Wrap that filet mignon in bacon before you grill them and look out! Garlic mashed potatoes with crumbled bacon and some sharp cheddar cheese? Hell yeah! It goes well with that filet mignon.

Tell me something bacon doesn’t make better, besides maybe chocolate?

Oh and incase there is anyone out there “listening” besides my friends I have forced this link upon…if you have a recipe you want me to try…email it to me!

cookingwithjj.baker@gmail.com

Oh and lastly...save that bacon grease! It comes in handy...mine is stored in a mason jar in the ice box!