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.