R.I.P. Twinkie the Kid

I am saddened recently by corporate greed.  As many are well aware a childhood staple of kids everywhere is no more.  Hostess is gone.  This also means Wonder bread is gone.  Who didn't love a delicious pb&j or baloney sandwich on Wonder bread as a kid or as where I grew up we also had Butternut bread. (Always a favorite of mine because as a child the Peanuts were spokes persons for it.) This also means no more Drakes cakes...for East Coast people.  I discovered Drakes cakes about 14 years ago while living near Boston.  I am also thinking about Twinkies.  They are supposed to be the food that help us survive an apocalypse.  It is probably a good thing the Mayan's got it wrong today.

When you go to the Hostess website is says this:

Hostess Brands is Closed.
We are sorry to announce that Hostess Brands, Inc. has been forced by a Bakers Union strike to shut down all operations and sell all company assets. For more information, go to hostessbrands.info. Thank you for all of your loyalty and support over the years.

That upsets me.  The bakers had their reasons for being on strike.  Maybe if the greedy leaders of Hostess didn't pay themselves million of dollars of bonuses they wouldn't have had the financial issues that they had. The thing is...no mater who's side you are on the real looser is the consumer.

I think  am more upset that a piece of my childhood is dead  more than the actual products are gone.  If I ever have a child I won't have the joy of making him/her a pb&j/grilled cheese with tomato soup on Wonder Bread or sneaking a Ding Dong in their lunchbox as a surprise treat.  It is odd walking down those isles of the store and Not seeing Ho Ho's, Funny Bones, or Natures Pride bread.

I know something else will come along to replace said products or someone will undoubtedly buy the licensing to start producing them again, but I am a nostalgic creature and it won't be the same.  I know there are worse things going on in the world other than the lost of Twinkies and that it is kind of old news, but I have been meaning to put my two cents in on it and I need to keep my mind other wise occupied.  The horrible happenings last Friday in Connecticut...life needs to return to some normalcy.

Merry Christmas my dear readers; My love to you all.

Holiday Cheer 2012

Ho ho ho, from North Carolina! The holidays are upon us, in full swing, and I, J.J., have made a promise to make no cookies this years! So far, I have kept that promise...especially after the cookie making disasters of holidays past...I am so over making holiday cheer for people, unless it comes in the form of pouring them a glass of wine or popping a top on a beer.

This fat and jolly old soul, (no Santa jokes please, I work alone,) had a sexy holiday visitor this past weekend, that brought me all kinds of yummy, homemade, Christmas type goodies. I and the roommate were very grateful for these goodies...the roommate works most of the time and I have not made any goodies this holiday season, other than a peanut butter pie for Thanksgiving.

Also along with the yummy holiday goodies, the sexy elf and I checked out a local winery in, Mebane, NC and it was a great choice. There was a wonderful wine tasting...13 different wines at a sit down tasting for $5.00!!! (I mean where else can you get a $5.00 buzz?) Killer deal. I wish I could remember the name of the wonderful lady that held the tasting as she was very friendly, entertaining, and hilarious. The crowd for the tasting came in waves and she handled it beautifully. I quite enjoyed the SWEET N’ SASSY CHERRY and the holiday wine, IRON GATE BLESSINGS. I also enjoyed the ON GATE GREEN APPLE. I will definitely be returning back to the Iron Gate Winery.

Now onto the other holiday treats from the sexy Christmas elf...I had made a request for Buckeyes...a delicious peanut butter candy and I love peanut butter/candy. I got some delicious Buckeye Bark. Very yummy and still enjoying it. It gets a huge thumbs up.

Buckeye Bark

Ingredients

• 2 ½ pounds chocolate candy coating, divided

• 1 pound creamy peanut butter

• 2 cups powdered sugar

• 1 stick unsalted butter, melted

• 1 teaspoon vanilla extract

Directions

Put a long piece of parchment paper in the bottom of a 9x13 inch pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bark from the pan once set); set aside.

Melt 1 ½ pounds chocolate according to package directions and pour the chocolate into prepared pan, use an offset icing spatula to smooth the chocolate into an even layer. Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy. Using your hands, press into an even layer onto the hardened chocolate layer. Transfer pan to the freezer for 5 minutes or until slightly hardened.

Melt the remaining 1 ½ pounds of chocolate and pour it over the peanut butter layer, use an offset icing spatula to smooth the chocolate into an even layer. Transfer pan to the freezer until set.

Once chocolate is set, use a butcher knife to break up the bark into small pieces. Store in the refrigerator. Let sit at room temperature for at least 30 minutes before serving.

Reindeer Chow

Ingredients

• 1 pound white chocolate chips or almond bark coating

• 3 cups Rice Chex-brand cereal

• 3 cups Corn Chex-brand cereal

• 3 cups Lucky Charms-brand cereal

• 2 cups pretzel sticks
• 2 cups dry-roasted peanuts

• 12 ounces M&M-brand chocolate candies

Slowly melt chocolate in double broiler over water. Alternately, place almond bark or white chocolate chips in a microwave-safe bowl, and microwave on high for 30-second intervals, stirring between each, until chocolate is melted.

Combine remaining ingredients in large bowl, then drizzle melted chocolate over top and mix well. Spread in a shallow layer on a cookie sheet or broiler pan.

Allow to cool completely, then package in single-serving bags or an air tight container.

Now for the cookies...When I was first told about these...I kind of wrinkled my nose. When they were presented to me I wrinkled my nose...when I tasted them...OMG. So good...I want to make these in lemon. I had the licorice or anise version. So yummy. I love most things German anyway...this has made it to my list.

Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. They are most commonly seen during the Christmas season.

The name springerle means "little jumper" or "little knight". Their origin can be traced back to at least the 14th century in southeastern Germany and surrounding areas.

Springerle

Ingredients

• 3 large eggs

• 1/2 teaspoon salt

• 3 1/2 cups confectioners' sugar

• 1/4 to 1/2 teaspoon anise oil, lemon oil, or flavor of your choice

• 3 1/2 cups All-Purpose Flour

• anise seed (optional)

Directions

1) Lightly grease two baking sheets, or line them with parchment.

2) In a large bowl, beat together the eggs, salt, confectioners' sugar and flavor for 5 to 6 minutes, until the mixture is very light and falls in thick ribbons from the beater.

3) Gradually beat in the flour to form a stiff dough.

Not my springerle, but a photo to depict what they look like. 

4) Transfer the dough to a well-floured work surface and knead with your hands for several minutes — it will seem dry at first, but will become smooth as you work with it. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes or so.

5) To shape cookies using a springerle pin: Dust your work surface lightly with flour. Divide the dough in half and work with one piece at a time, leaving the other piece covered. Use a regular rolling pin to roll the dough into a 1/4"-thick rectangle, roughly the same size as your springerle pin.

6) Use a pastry brush to brush a very light coating of flour onto the dough. Flour your springerle pin, then give it a couple of sharp raps to knock off excess. Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines, with a pizza wheel or sharp knife.

7) To shape cookies using a springerle mold: Lightly dust your work surface. Dust the mold with flour, then tap it firmly to remove excess. Divide the dough in half and work with one piece of dough at a time, leaving the other covered. Roll the dough into a 1/4"-thick square or rectangle

8) Press the lightly floured mold firmly into the dough. Remove the mold and cut around the design with a knife. Repeat until all the dough is cut.

9) Transfer the cookies to the prepared baking sheets. If you're using anise seed, sprinkle it on the cookie sheet or the parchment before laying down the cookies, giving them extra flavor. They'll also raise the cookies just a bit, allowing air to circulate around the bottom, drying them thoroughly.

10) Set the unbaked cookies aside to dry at room temperature, uncovered, for 24 hours. Turn them over once during the drying time to allow the bottoms to dry.

11) Preheat the oven to 275°F.

12) Bake the cookies for 25 to 30 minutes, until they're firm but not brown. (If the cookies are a bit puffy, and the design isn't as sharp as you'd like, bake the next batch at 250 degrees for 35 to 40 minutes.) Remove them from the oven and transfer to a rack to cool completely.

13) Store the cookies in an airtight container. To keep them from becoming rock hard, we suggest placing a piece of soft bread, a slice of apple, or a cookie softener in the container with them.

Yield: 2 1/2 to 3 dozen cookies.

Merry Christmas, Happy Chanukah, Yule, Kwanza, or whatever you may believe in!

 

I need a drink...

So...I have moved from Maryland to North Carolina and boy do I need a drink! A huge shout out to my awesome friend T for the help and support!  I am still feeling overwhelmed with unpacking, unhappy cats, my various injuries, and the search to find a bar so I can watch my Ravens game.  So in honor of my Ravens here is a great drink recipe.

The Baltimore Raven-tini

• 3 oz Vodka 
• 1 1/2 oz of cranberry juice 
• 1/2 oz blue curacao
•  1/2 oz sweet and sour mix
•  1/2 of lemon-lime soda 

Pour ingredients into a cocktail shaker and shake gently.  Add more Blue Curacao if color isn't purple enough.  Serve in a chilled Martini glass. Rim with sugar if desired. 

Horrible Photoshop, I know!!! 

Stay Tuned!

Move = Stress

I know...I have been missing in action again.  This fat kid is in the process of a move.  I am moving to another state.  It is fairly stressful.  My roommate currently isn't a pleasant person and turning my moving experience into a nightmare and I will leave it at that.

I will be back up and writing about yummy food before Thanksgiving! I give my promise on that. 

Before I go...

• Why buy newspaper or bubble wrap to pack your delicate items with?  Use bath towels, t-shirts, pillow cases, or bed sheets...You need to pack them anyway.  You kill two birds with one pack and it is echo friendly.
• Make a to-do list.   It helps...seriously!
• What extra protection for the breakables? Pack them in the storage tubs.  Also reusable and echo friendly and once you get moved you can use them as a weather proof storage for other items.
• Sharpies and masking tape are your best friends.
• Need to rent a truck?  The packet you get at the post office for changing your address...it has awesome coupons in it.  I got 25% off my truck rental thanks to one of the coupons.  There are usually Lowes or Home Depot coupons in that pack as well.

Next stop: North Carolina.

Just Chili, yo!

Some months I find it easier to write an entry than others.  I need to get off my lazy ass and write at least twice a month.  I've been browsing around to some of my competitors blogs and see they write everyday...insanity! I know I don't cook enough to write everyday.  I do cook enough to write twice a month...that is going to try to be my goal from now on, but no promises. I do have a life outside the kitchen of sorts.

I've been cooking winter type meals lately.  Maybe with the heat we have had this summer, its wishful thinking.   It has also been wishful craving.   My first recipe this month....lima beans.  Now, now, don't make that face.  I have had my share of years hating lima's.  I remember not being aloud to leave the dinner table as a kid because I hasn't finished my lima's and the starving kids in China would be grateful to have them...Now that I am older, I have an appreciation for lima's but they have to be cooked a particular way or come from a particular restaurant...that place being Cracker Barrel.  Lima Beans is their Saturday vegetable of the day.  My dear Maryland Mama loves these and I thought I would try to recreate them.

Cracker Barrel Lima Beans

• 14 oz. frozen baby Lima beans 
• 1 14 oz can chicken broth, plus 1/2 can water 
• 1 TBS butter 
• 1 TBS sugar 
• 6 pieces of bacon, cooked and chopped 
• 1/2 tsp onion powder Salt and pepper to taste 

In a pot over medium heat, combine frozen beans, broth, water, butter, sugar, onion powder, salt and pepper. Stir to combine. Bring to a boil. Reduce heat, add bacon, and simmer for 15-20 minutes until beans are tender. Remove from liquid w/ a slotted spoon and adjust salt and pepper.

Simple enough, right? Well I couldn't find frozen lima beans to save my life.  I used dried beans.  They were tasty but of course I had to make adjustments.   I used the crock pot because of the longer cooking time.   You need to rinse and sort dried ones.  I also had to use regular sized limas.  Again, they were very tasty, but I feel they world be better with the frozen baby lima's.

I also made Chili Mac  and Frito Pie this month.  I tried to make it a bit healthier.  I also made an awesome discovery...Peggy Hill...You know the know it all wife of  Hank Hill on King of the Hill?  She was always making things with Wolfe Brand Chili? I always thought Wolfe Brand Chili was a made up thing for the show, but guess what! It isn't and it is delicious.  So Wolfe Brand Chili was used in all these recipes.

J.J.'s Chili Mac 

• Left over Chili or 1 Can of your favorite chili
• 1/2 box of whole wheat elbow macaroni
• Chopped Onion
• Shredded Sharp Cheddar Cheese

Cook macaroni according to the box...I used whole wheat as the fiber is good for you and you stay fuller longer.  Drain when done...you can heat and combine with chili.  serve topped with onions and cheese.  Enjoy!



Frito Pie

• 3 cups Fritos corn chips
• 3/4 cup onion, chopped
• 1 cup cheddar cheese, grated
• 2-1/2 cups chili (your favorite - homemade, canned, whatever)

Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish.
Sprinkle half the onion and half the cheese over the Fritos.
Pour the chili over the onion and cheese. Sprinkle the remaining Fritos,
onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

Frito Pie Concession Stand Style

•    1small bag Fritos corn chips
•    1 ladle Wolf Brand Chili, no beans
•    1 handful cheddar cheese, grated
•    1 sprinkle onion, finely chopped

(NOTE: this recipe assumes you've had a huge pot of Wolf Brand Chili
cooking in the steam table for hours. You can heat your chili however
you want, but it needs to be hot going into the assembly process. This also works with Taco meat and also know as the Walking Taco.) 

Slit open the bag of Fritos down a long side with scissors, a switchblade, or whatever.
Dump a handful of grated cheddar cheese into the bag on top of the chips.
Dump a ladle full of chili into the bag on top of the cheese.
Dump a sprinkle of onions into the bag on top of the chili.
Serve immediately, in the bag, with a napkin and a spork.

It's July!

So it’s almost the end of July and I am just now writing…Sometimes it is hard to know what to write about, especially when you haven’t been in the mood to cook.   I could just post some random recipes, but I like to try out and see if it is good and make my own tweaks before I share it with the world.   It’s the blog’s second birthday next month and I feel like I should save this fabulous brownie recipe for that.

I also had a birthday this month…yes, J.J. is now 35.  Not sure why that makes me so irritated…I know I started cooking when I was seven years old and for those of you not good at math, that means I have been cooking for 28 years.  Insanity! It just blows my mind.  I’ve been considering some life changes…I know this isn’t the blog to write about them in, but hey, it means new food adventures.

As always I am begging…please, send me recipes! Inspire me! That is your challenge for what is left of this month.

My only other thing is there is a micro type brewery next door to the art gallery where I play at twice a week and they really have great food and some good brews. If you are ever in the Annapolis/Baltimore/D.C. area, check out the Ellicott Mills Brewing Company!

Cake from the fair or not!

So...I have been busy baking of all things.  I know, I know...the fat kid doesn't like to bake, but occasionally, I find that recipe or think of something in my head I just have to make.  This was definitely one of those occasions.

I believe it started out discussing it with my Mom, but she never shared the recipe.  The concept sounded awesome: A Carmel Apple Upside Down Cake.  Why should pineapple be the only fruit that has an upside down cake.   So I plotted it out in my head, went to the store and bought the stuff.  

J.J.'s Carmel Apple Upside Down Cake
 Ingredients

• Buttermilk Spice Cake Batter - Recipe below

• 2 Granny Smith Apples - sliced thin

• 1 small jar Carmel sauce

• 1/4 cup of brown sugar

• 2 tablespoons of butter

• couple handfuls of chopped nuts

 I used a 9' round cake pan, but if have a 9x13 you can use...do it!  Grease it  melt brown sugar and butter together and put in bottom of the pan.  Layer apple slices and sprinkle the nuts over them.  Cover with cake batter. Bake as directed!  Flip upside down on plate as soon as comes out of the oven and drives with as little or as much caramel sauce as you like...tastes best warm!
 Buttermilk Spice Cake 

• spray oil

• 2 cups cake flour

• 3/4 cups sugar

• 3/4 tsp. baking soda

• 1 1/2 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/2 tsp. cloves

• 2 Tbls. ground ginger

• 3/4 tsp. salt

• 3/4 cup brown sugar

• 8 Tbls. butter, softened at room temperature

• 3/4 cup buttermilk

• 2 eggs

 Before you start, preheat your oven to 350 degrees.

1. Toss all of your dry ingredients (flour, sugar, baking soda, cinnamon, nutmeg, cloves, ginger, salt, and brown sugar) in the bowl of your stand mixer or a large mixing bowl.

2. With a whisk, stir the dry ingredients thoroughly until you have a uniform mixture.

3. Add the butter and buttermilk to the flour mixture.

4. Beat to incorporate with the paddle attachment of your stand mixer (or with a hand-held mixer if you’re using a regular mixing bowl).

5. Mix like this for a minute or two, until the wet ingredients are thoroughly incorporated and the mixture starts to get fluffy.  It will be really thick.

6. Add the eggs to the batter.

7. Beat for a minute or two to combine the eggs and whip some air into the batter. It’ll be kind of like the texture of homemade whipped cream.

8. Pour the batter out into your prepared pan...Sometimes, cake batter looks so good that I want to jump in the pan and swim around a little. (Sorry, couldn’t resist.)

8. With a spatula, smooth down the surface of the batter a little.

10. Bake the cake!

11. Pop the pan into your preheated oven. Bake for 50-55 minutes, until a toothpick comes out clean when inserted in the middle of the cake.

Baking Tip
While the cake is baking, avoid slamming anything around in your kitchen (i.e. close cabinets gently, don’t breakdance in front of the oven, etc). Big vibrations can cause a cake to flop before it’s completely set.

Happy Cinco de Mayo! Have you met my friend Margarita?

Cinco de Mayo of the last few years has become sort of a big deal here in the U.S.   I think it is mostly used as an excuse to drink tequila...like you need an excuse to do that! Again my history side of my brain was curious about the origins of Cinco de Mayo...I should declare this J.J.'s Food History Month!

Cinco de Mayo—or the fifth of May—commemorates the Mexican army's 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).

The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day—the most important national patriotic holiday in Mexico...which is actually celebrated on September 16.

Well there you have it! An interesting little history lesson for today.  How are you celebrating? I was all set to make enchiladas but I wasn't going to make them for just me.  I had some salsa and queso and called it a Mexican  meal.  I shall be making the enchiladas tomorrow!

What will I drink with it?

Classic Margarita

Ingredients:

• 1 oz premium tequila - Jose Gold or Patron!
• 1/2 oz triple sec
• 2 oz lime juice, fresh squeezed
• 2 teaspoons sugar or agave nectar - agave is best...makes it very smooth!
• kosher Salt (optional)
• lime wedge (optional)
• crushed ice or ice cubes

Preparation:
 
Place the tequila, triple sec, lime juice, sugar and ice into a shaker and shake vigorously for 20-30 seconds to help dissolve the sugar. Pour the salt into a flat plate. For the glass, use a lime wedge to rub the rim of the glass, then quickly place it rim-side down into the plate of salt. Pour the margarita over ice into the salt-rimmed glass. Garnish the glass with the lime wedge.

Who the Hell Was General Tso and Why Do Honor Him With Chicken?

General Tso's Chicken has been on my mind a lot lately...mainly because I have had a taste for it.  Then on one of my many sleepless, insomnia ridden nights, I laid there thinking: "Who the hell was General Tso? Is he a real person? Why did they name chicken after him?"  I decided to research General Tso and I thought I would share my findings with you, my lovely readers.

Now for you that either live under a rock, in a cave, or have never had Americanized Chinese food my be wonder what is this chicken I speak of.  Here is my description of General Tso's chicken...It is this crispy fried type chunks of chicken in this kick ass sauce that is sweet, but don't let that fool you.  That stuff will come back and slap you in your face with the spice.  All and all it is freaking delicious.  The stuff has slapped me in the face a few times...I think of the great pepper incident of 2003...The office where I was working at the time, we had ordered Chinese.  I got my beloved General Tso chicken...I took a delicious bite and one of the sneaky little peppers was hidden on the bottom of the bite...in other words, I thought I was going to die, but I digress. For those of you who want a real background on it, this is what I found:

General Tso's chicken (sometimes Governor Tso's chicken, General Tao's chicken, General Tsao's chicken) is a sweet and spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants. The dish was unknown in China and other lands home to the Chinese diaspora before it was introduced by chefs returning from the United States. The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although this connection is tenuous. He is said to have enjoyed it, and perhaps helped create a dish, but there are no recorded recipes. The real roots of the dish lie in the post 1949 exodus of chefs to the United States. The dish is reported to have been introduced to New York City in the early 1970s as an example of Hunan cooking, though it is not typical of Hunanese cuisine, which is traditionally very spicy and rarely sweet. The dish was first mentioned in The New York Times in 1977.

Ok so we know what the chicken is...now what made Tso so great?   I had to find out!

Zuo Zongtang  (November 10, 1812 - September 5, 1885), spelled Tso Tsung-t'ang in Wade-Giles and known simply as General Tso in the West, was a Chinese statesman and military leader in the late Qing Dynasty.

He was born in Wenjialong, north of Changsha in Hunan province. He served in China's northwestern regions, quelling the Dungan revolt and various other disturbances. He served with distinction during the Qing Empire's civil war against the Taiping Rebellion, in which it is estimated 20 million people died.

So he lived over a 100 years ago...he must be pretty bad ass to have food named after him.  I mean have you ever heard of the General Washington dog or the Lincoln burger? I haven't and if you had? Send me an email!

Zuo's career got an inauspicious start when, as a young man, he failed the official court exams seven times.  He decided to abandon his plans to become a civil servant and returned to his home by the Xiang River in Hunan to farm silkworms, read, and drink tea. It was during this period that he first directed his attention to the study of Western sciences and political economy.

Drink tea? Seriously?

When the Taiping Rebellion broke out in 1850, Zuo, then 38 years old, was hired as an advisor to Zeng Guofan, the governor of Hunan. In 1856, he was formally offered a position in the provincial government of Hunan. In 1860, Zuo was given command of a force of 5,000 volunteers, the Xiang Army (later known as "Chu Army"), and by September of that year, he drove the Taiping rebels out of Hunan and Guangxi provinces, into coastal Zhejiang. Zuo captured the city of Shaoxing and, from there, pushed south into Fujian and Guangdong provinces, where the revolt had first begun. In 1863, Zuo was appointed Governor of Zhejiang and an Undersecretary of War.

OK so he was pretty badass...I'd like to buy the guy a beer and chat with him.

Zuo Zongtang was admired by many generals who came after him. The Muslim General Bai Chongxi wanted to reconquer Xinjiang for the Kuomintang central government, in Zuo Zongtang's style, and expelled Russian influence from the area. Zuo Zongtang was also referred to by Muslim General Ma Zhongying (a descendant of a Salar noble) as one of his models, as Ma led the KMT 36th Division (National Revolutionary Army) to reconquer Xinjiang for the Kuomintang from the pro-Soviet governor Jin Shuren during the Kumul Rebellion.

So all these people admired him...I kind of got the Ooo's and Ahh's about him myself.  I also learned he was real nice at throwing spears and was pretty decent at making dumplings.

I think it is time for some lunch now...Chicken anyone?

Peanut Butter Pie...Oh My!

Seeing as I wrote about Easter dinners last April...I thought I would take this April to write about pies.  I have written about pies before...lemonade pie, pumpkin pie, etc...This year for Easter, I made a chocolate cream pie and one of my personal favorites: Peanut Butter Pie.

I had never had peanut butter pie till about 10 years ago when I spent my first Easter with my ex's family. She has an aunt that makes all these killer pies.  Her peanut butter pie was heavenly.  Then...I had my friend Sue's peanut butter pie.  OMG!

So after some begging and pleading...Sue has graciously given me her peanut butter pie recipe with permission to share it with you lovely people as long as I give her credit and I always give credit where credit is due.

Sue's Peanut Butter Pie

• 1 - 8oz brick of cream cheese, softened

• 2 cups powder sugar

• Peanut Butter to taste...I used a whole 15oz jar of Skippy

• 1 - 8oz tub Cool Whip

• 1 Gram Cracker Pie Shell 

Whip cream cheese, powder sugar, and peanut butter together until fluffy.  Fold in Cool Whip.  Poor into crust.  Chill for at least an hour.  

I served it with some whipped cream on top.  I think my next go round with it I am going to try a chocolate crust.  Thanks again Sue, you are the best!!!


J.J.'s Chocolate Cream Pie

• 1 - 4 oz package chocolate Jell-O instant pudding

• 1 c. heavy Whipping Cream 

• 1/2 c. Cool Whip 

• 1 baked 8 inch pie shell or Gram Craker 

Mix pudding using 1 cup whipping cream, blend in Cool Whip. Spoon into a 8 inch pie shell. Garnish with chocolate curls and Cool Whip if desired. Chill for at least 1 hour.

I am one of those peanut butter lovers.  I love almost anything with peanut butter in or on it.  Another one of my favorites is peanut butter fudge.  My Mother had this covered...I always loved her peanut butter fudge the best.

Mom's Peanut Butter Fudge

• 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 

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!!!

April Fools!

The joke is...no entry for March.  March was a busy month and my Mother was ill so I had to travel to her...Yes she is doing better now. :-)

This month starts with some healthy versions of some yummy food requested by a dear friend in Canada.  I even have a desert!  Enjoy the recipes, darlin'! Sorry about the lack of photos.

Baked Chimichangas

INGREDIENTS:

• 2 pounds boneless beef chuck roast,
• trimmed of fat
• 1/4 cup water
• 1 1/2 cups beef broth
• 3 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 4 (8 inch) flour tortilla
• 3 tablespoons butter, melted
• 1 cup salsa
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream

DIRECTIONS:
1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices. (Or cook all day low and slow in a crock pot!)
2. Preheat oven to 500 degrees F (260 degrees C).
3. Brush both sides of each tortilla with melted butter or olive oil. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa!

Mexican Rice

INGREDIENTS: 

• 3 tablespoons olive oil
• 1 cup uncooked long-grain brown rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth 

DIRECTIONS: 

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Fruit Salsa and Cinnamon Chips

INGREDIENTS:

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored
• and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar or Splenda
• 1 tablespoon brown sugar or Splenda Brown Sugar Blend
• 3 tablespoons fruit preserves, sugar free, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

DIRECTIONS: 

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Braised Balsamic Chicken

INGREDIENTS:

• 6 skinless, boneless chicken breast
• halves
• ground black pepper to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

DIRECTIONS: 

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Grilled Steak Wraps

INGREDIENTS:

• 8 ounces sirloin steak or top loin steak
• Salt and ground black pepper, to taste
• 2 plums
• Olive oil to brush
• Spinach, fresh uncooked
• 1 Red Onion, sliced thinly into crescents
• 6 (10 inch) multi-grain wraps or tortillas 

•  Basalmic Vinaigrette

DIRECTIONS:

1. Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
2. Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
3. Combine all ingredients Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
4. Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.

Quesadillas, Wraps, and Salads! Oh My!

I've been back on the health wagon when it comes to eating.  I have been eating a lot more flat type breads than ones with years.  I have been rocking wraps, salads, and quesadillas as of late...Now salads are kind of idiot proof so I am not going to go into those.  I have been experimenting with wraps and quesadillas.   

J.J.'s Philly Cheese Steak Quesadilla

Serves: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

• 2 medium flour Tortilla wraps (I use whole wheat.)
• 4 slices frozen Philly Cheese Steaks
• 1/2 green Bell Pepper, diced (optional)
• 1/3 cup Onion, diced
• 1/2 cup fresh mushrooms (optional)
• 1/3 cup fresh Tomatoes, diced (optional)
• 2 slices of American cheese
• 2 slices provolone or mozzarella cheese

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Chop bell pepper, onions and tomatoes.
• Preheat a 12-inch skillet over medium-high heat for 2 to 3 minutes.
• Remove frozen Philly Cheese steak meat from package. Break into bite-size pieces and add to skillet.
• Add pepper, onions, and onion, stirring frequently.
• Cook 5 to 6 minutes or until beef is thoroughly cooked, drain.
• Cover each quesadilla with one of each type of cheese per tortilla.
• Place half the meat mixture on one half of each quesadilla.
• Top with fresh tomatoes, if desired.
• Fold the other half over meat mixture.
• Place on baking stone or baking sheet. (I also brown on a hot griddle sprayed lightly with a cooking spray.)
• Bake for 8 to 10 minutes or until tortillas begins to turn light brown.
• Remove from oven, transfer to plates and serve immediately.

Buffalo Chicken Wrap

Prep Time: 10 minutes

Total Time: 25 minutes

Serves: 4

Ingredients

• 2⁄3 cup franks red hot or Texas Pete pepper sauce
• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves
• ¼ cup ranch dressing
• 1 cup shredded lettuce
• 1 cup shredded monterey jack cheese...want it really hot? Use pepper jack!
• 4 10-inch flour tortillas (warmed...again I use whole wheat)
• 1 teaspoon garlic powder, to taste
• salt, to taste
• pepper, to taste

Directions

• Pre season chicken with garlic powder, salt and black pepper to taste.
• Combine 1/3 cup of hot sauce and 1 tbsp of olive oil in a large plastic storage bag.
• Add the chicken and shake a bit to ensure chicken is evenly coated with marinade.
• Marinade chicken at least 30 minutes.
• Grill chicken until done.
• Slice chicken into strips.
• Place chicken in bowl and add 1/3 cup of hot sauce and dressing and cheese, mix well.
• Place chicken mixture and lettuce down the center of the tortilla.
• Roll tortilla in same fashion as a burrito.
• Cut in half.

Buffalo Chicken Quesadillas

Prep Time: 10 Minutes

Cook Time: 10 Minutes        

Serves: 4

Ingredients

• 2 cups Diced Grilled Chicken Breast
• ½ cups Frank Red Hot or Texas Pete Sauce
• 1 head Romaine Lettuce
• 1 bag (8 Oz. Size) Mozzarella Cheese Or Sharp Cheddar Cheese
• Whole Grain Tortillas (again use what you like)
• ½ cups Ranch Dressing

Directions

Mix the chicken with buffalo sauce. On a hot skillet, throw in chicken, and cheese on one side of a tortilla. Fold in half. Cook on high heat for about two minutes. Flip! Cook an additional 2 minutes on the other side. Serve with a ranch and lettuce. 

Such A Tool!

No, not me! I am talking kitchen items! I have expensive tastes, but a poor mans budget.  Good kitchen tools don't come cheap.  My favorite knife, a Santoku, by Pampered Chef, was $80 and that was five years ago. I love my santuko.

The Santoku hōchō or Bunka hōchō is a general-purpose kitchen knife originating in Japan. Its blade is typically between 5 and 8 inches long, and has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The top of the santoku's handle is in line with the top of the blade. The word santoku loosely translates as 'three virtues' or 'three uses', a reference to the three cutting tasks the knife performs well: slicing; dicing; and mincing. The santoku's blade and handle are designed to work in harmony by matching the blade's width/weight to the weight of blade tang and handle, and the original Japanese santoku is considered a well-balanced knife.

The thing is with knives...you need to use something that has a good feel to it for you.
What knife I like, might not work for you.  I know you have heard this time and time from the various celebrity chefs, but me being me...I have to try it out for myself.  I am not a celebrity, but a real person. lol

I also like the knives Ikea sells.  What I like best is they have a display knife out where you can pick it up and see how it feels in your hand.  And it is Ikea! Everything is dirt cheap!

I get a lot of gadgets at Ikea or they are bought for me.   A good friend of mine introduced Ikea and me and its been a torrid love affair ever since.  $0.59 spatulas? Sweet! That way if I melt and destroy it, I don't feel guilty about it.  $0.99 for a set of three different sizes of scissors? Hell yeah!

Now one of my favorite kitchen tools that is not a knife is something from Pampered Chef that is called the Scoop and Drain or something like that. It is so nice for pasta...especially if you are cooking it for something like pasta salad.  The pest thing about it is I got it at a quarter auction for $0.50! Sweet!

What kind of kitchen gadgets do you lovely readers like?  Send me your emails and bonus points for photos! I will compile all submissions and put it in the blog.

cookingwithjj.baker@gmail.com

Love, peace, and chicken grease!

Coffee Break

Happy New Year! I know I am a few days late, but hey, it is still January.  I've been struggling with what to write about this month.  As I was making a much needed cup of coffee this morning, it came to me: Write about your Christmas present moron!

The fat kids Mom really hit a homerun in the present department this past Christmas.  She hadn't hit such a huge home run since the original NES when I was a kid.  Not only did Mom Clause get my and freaking awesome Leg Lamp like the one in A Christmas Story, she also got me a Keurig.  How hot is that?

 Now if you live under a rock and don't know what a Keurig is, let me tell you:

 Keurig was founded in 1992 by Olaf Keurig. In 2006, they became a subsidiary of Green Mountain Coffee Roasters.

 In North America, Keurig claims the following market presence as of 2010:

• 2.5 million beverages dispensed per day
• 200,000 office installations
• 6% of all coffee brewed in offices in the USA

K-Cup machines are all designed to quickly brew a single cup of coffee, tea, hot chocolate, or other hot beverage. The grounds (or other brew material) are supplied in a prepared, single-serving unit, called a "K-Cup". Once the machine has warmed up, the user inserts a K-Cup into the machine, places a mug under the spout, and presses the brew button; within 20 to 60 seconds, the beverage is ready. By omitting the K-Cup, users can also dispense a mug of hot water.

Keurig machines brew coffee or tea by piercing the foil seal on top of the plastic K-Cup with a spray nozzle, while simultaneously piercing the bottom of the K-cup with a discharge nozzle. Grounds contained inside the K-cup sit within a paper filter. A measured quantity of hot water is forced through the K-Cup, passing through the grounds and through the filter into the waiting cup or mug below. A brewing temperature of 192 degrees Fahrenheit (89 Celsius) is the default setting, with some models permitting users to reduce the temperature somewhat, per preference.

Now here is why I like the Keurig: Back in the spring time I was house/dog sitting for a friend.  Said friend had the Keurig and I tried it out.  It was simply one of the best home brewed cups of coffee I have ever had.  You see, this fat kid loves coffee, but coffee doesn't love me. It upsets my stomach and such.  This lovely little machines delicious coffee does not.

The Green Mountain Coffee is good of course, as is the Caribou Coffee, and my personal favorite Tully's Kona Coffee.  The only hot chocolate I have tried is the Cafe Escapes and I was not at all impressed.  Side note: I love Kona Coffee.  It is wonderful.

A little history on Kona Coffee:

Kona coffee is the market name for coffee cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. It is one of the most expensive coffees in the world. Only coffee from the Kona Districts can be described as "Kona". The weather of sunny mornings, cloud or rain in the afternoon, little wind and mild nights combined with porous, mineral rich volcanic soil, creates favorable coffee growing conditions. The loanword for coffee in the Hawaiian language is kope.

As I have rattled on long enough about coffee...one last note.  In the form of creamers...I love the International Delight White Chocolate Raspberry or Amaretto.  Have a fancy cup of coffee at home for pennies a cup.