Friday, January 29, 2016
This is a dense rich chocolate cake with lots of rich chocolate flavor, moist and sweet
For the cake
2 cups sugar
2 cups flour, plus 1 tablespoon divided
1 teaspoon baking powder
2 teaspoon baking soda, divided
1/2 pound unsalted butter
1/4 cup sweetened cocoa powder (I used Ghirardelli ground chocolate)
1 cup water
1/2 teaspoon kosher salt
1/2 cup milk
1/2 tablespoon vinegar
1 teaspoon vanilla extract
1 1/2 cups semi sweet chocolate chips
Preheat oven to 375 degrees. Prepare a 9x12 cake pan by buttering and flouring. Set aside.
In a small cup add 1/2 cup milk and 1/2 tablespoon vinegar. Set aside.
In a medium sized bowl combine 2 cups flour, sugar, salt, 1 teaspoon baking soda, and baking powder, stir with a whisk to combine. Set aside.
In a small saucepan combine butter, cocoa and water. Bring to a boil, then add to flour mixture. Beat well.
Add 1 teaspoon of baking soda to milk mixture. Set aside. In a small bowl combine chocolate chips and 1 tablespoon of flour. Set aside.
Add eggs to flour butter mixture. Then add milk mixture and vanilla. Beat well to combine. Add chocolate chips to mixture and fold in.
Pour into prepared cake pan. Bake for 20 minutes or until a toothpick comes out of the center clean.
5 minutes before cake is done, prepare icing.
Frost with your favorite frosting I used white chocolate today
The sauce on this chicken is so good you're going to want to make this recipe often, and let me tell you it is great on any cut of chicken and makes delicious wings as an appetizer too.
What you need:
1/3 cup honey (warmed)
2 tablespoon brown sugar
1/4 cup soy sauce
2 tablespoons chili sauce (substitute with 2 tbs ketchup and a tiny amount of hot sauce)
3 tablespoons white cooking wine or chicken broth
2 tablespoons olive oil
4 cloves garlic (finely chopped)
2 tablespoons paprika
1 red onion (thinly sliced, divided)
1 red bell pepper (finely chopped)
1/3 cup cilantro (finely chopped)
1 1/2 pounds chicken(you can use any kind you like including wings)
How to make it:
Warm the honey. In a large bowl, add the sugar and honey, stir to combine and dissolve the sugar. Add the soy sauce, chili sauce, wine, oil, garlic, paprika, half the onion, pepper and cilantro. Stir to combine. Add the chicken and toss to coat. Let marinate for at least 20 minutes.
Preheat oven to 350ºF.
Transfer chicken and sauce to a baking dish and cover with aluminum foil. Bake, covered, for 30 minutes.
Uncover chicken and toss in the sauce to coat. Bake for 25 minutes uncovered. Add a few more onions, toss to coat wings, and cook until crisp, about 10 more minutes.
Garnish with chopped green onions if desired
Tasty cheesy potatoes that are so easy to make
4 smaller potatoes (red, yellow, whatever)
1 TBS olive oil
1 garlic clove
1 TBS chives
2 TBS grated cheese (any kind you like...I used Pepper Jack)
1 TBS Parmesan
herbs and spices you like(rosemary, smokey paprika, or lemon pepper is good)
How to make it:
Preheat Oven Broiler
Wash potatoes well and place in salted water.
Bring to boil and cook till fork tender (15-20 minutes).
Mix oil with crushed garlic clove. Set aside.
Line a baking sheet with parchment. Place the potatoes on the parchment.
Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.
Drizzle garlic oil over each potato.
Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
Broil for 7-10 minutes or until nice and crispy.
Sunday, January 10, 2016
Best eaten at room temperature
What you need:
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced
lengthwise into quarters
How to Make them:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven
KFC Original Recipe Chicken ...... MMMMMMHMMMMMM
12 Herbs and spices...... This is the best homemade version of KFC I have tasted. Enjoy Good Food.
1 whole chicken, cut into pieces or 4 boneless chicken breasts cut into bites size pieces or strips how you like
1 cup buttermilk or sour milk(1 cup milk add 1 tsp vinegar let sit 5 mins)
3 beaten eggs
For the coating
2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
How to make it
First wash chicken and cut if making strips or bites into pieces then soak in buttermilk/egg mixture for at least 20 minutes to an hour.
Meanwhile Sift flour and add together all the spices then place in a clean plastic bag or bowl. Take each piece of chicken out of buttermilk egg mixture, then dip with the seasoned flour mixture. Make sure you coat each piece completely with the flour, then re dip in buttermilk egg mixture and again shake in the seasoned flour mixture and gently remove to hot oil
Heat the oil in a skillet or fryer. Brown the chicken in oil slowly, uncovered. Once browned. Place on paper towels to drain out the excess oil.
This is a slightly sour soup and good for a cold day or when you're not feeling the best, remember soups cure lots of ailments. So eat healthy and Enjoy GOOD FOOD
Serves 4-6what you need:
1/2 cabbage head chopped
2 quarts water
2 pounds pork(chops, pork cutlets, boneless chops your choice)
1 onion diced
3 cloves garlic minced
2 chicken bouillon cube
1 tbs mustard seeds
salt and pepper to taste
3 tbs apple cider vinegar( add last)
How to make it
In a large pot cook your pork cut into pieces, garlic and onions till browned slightly but cooked done
In the same pot add your other ingredients, except Vinegar and bring to a boil and simmer an hour. Before serving add vinegar and stir, let stand a few minutes then serve up hot with a crusty bread.
CABBAGE SOUP - 34 CALORIES PER CUP
At only 34 calories per cup, this allows you leeway to enjoy some
other things you normally couldn't eat on a set diet for weight loss.
If you can eliminate most starchy foods or carbohydrate foods, you
will lose weight more quickly. You can even have broiled fish,
chicken or steak with this soup and still lose weight, but you will
lose faster if you eat NO starches or sugar foods.
1 large head green cabbage, cored and chopped
8 very large onions, peeled and chopped
1 entire large stalk celery, sliced thin
1 good size bag carrots, peeled and sliced thin
1 entire large pod garlic, peeled and sliced thin
2 cans cut green beans (or 1 can green beans and
1 can yellow wax beans)
1 can Hunts (28 oz) CRUSHED tomatoes
1 large can tomato juice (or V-8 juice)
1 envelope Lipton's dry onion soup mix
4 packets low sodium beef bouillon powder
(this dissolves instantly)
Salt & pepper to taste
About 1/2 cup dried parsley
In one large soup pot, place all the prepared cabbage, onions,
celery and carrots; cover with water; bring to boil and then reduce
heat and cook until water is reduced about half way. Drain the liquid
from the can beans into the soup pot and while the veggies are
cooking, check over each green bean for any bad spots, then cut each
one in half. When the veggies are tender, add the green beans and all
other ingredients. You may want to adjust the seasonings. Simmer on
low for about an hour to blend the flavors and enjoy!
Winter means a great time to eat more soups and stews, warm up the house, warm up the body and make your soul a happy place.
This is creamy good Stew always Enjoy Good Food
What you Need:
1 pint shelled oysters(drained)
1/4 cup butter
1/2 cup chopped onion (I used red onion)
1/2 cup chopped celery
1/3 cup chopped Spinach
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce
How to make this Stew
Drain oysters and save liquid. Melt butter. Add onions, celery Saute until tender. Add flour and stir until smooth. Gradually add milk and oysters. Add salt and pepper. Heat to boiling point but do NOT boil your milk. Reduce heat and let cook for 15 to 20 minutes. Add oysters, spinach and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.
Serves: 10 - 12
Friday, January 1, 2016
There is nothing better than a big pan of cheesy beefy Lasagna, make one to freeze and one to serve tonight, this is full of good meats and cheese and red rich sauce, you can find that recipe or use ready made sauce.
WHAT YOU NEED:
lasagna noodles (we used little short (8" x 2") no bake noodles but regular
noodles work just as well)
1 lb ground beef
1 lb sweet Italian sausage cut into small pieces (or hot Italian)
1 onion diced
3 cloves garlic minced
2 cups cottage cheese
2 cups ricotta cheese
2 Tbsp crushed dried parsley
8 oz mozzarella cheese, shredded
For homemade sauce see my recipe
1 jar spaghetti sauce or 3 to 3 1/2 cups homemade
1/2 cup water
2 Tbls Italian seasoning, crushed
HOW TO MAKE IT
Cook your beef and sausage then as it is cooking toss in your onion and
garlic and cook till done.
Next add your sauce or a jar of spaghetti sauce, water and Italian seasoning.
Simmer for about 20 minutes on medium low heat
Mix the cottage cheese, ricotta cheese and mozzarella cheese in a bowl
Put a thin layer of sauce in the bottom of pan.
Cover with a single layer of noodles.
Mix eggs, cottage cheese or ricotta, third of cheese mixture and parsley.
Put a third of mixture on top of first layer of noodles. Top with another layer of noodles. Add
a third more of meat then cheese mixture,now one more layer of noodles, meat and cheese mixture and finally top with Parmesan Cheese and a little grated mozzarella.
This makes 1 - 9 x 12" square pan. Make several at a time or at least one extra
to freeze when you are serving lasagna anyway.
Bake frozen for 2 hours at 350 degrees, or 1 hour thawed overnight in
refrigerator at 350 degrees. Serve with salad and garlic toast.