Recipe: Old Fashioned Chocolate Pudding

This recipe for chocolate pudding is one like your Grandmother probably made. It’s rich and chocolatey… and oh so good. There will definitely be a fight about who gets to get the last bit out of the pot.

Many people grew up on instant puddings… they’re okay… I personally prefer to have the cooked puddings. My Mother always made those and I always did for my son… to us there is no comparison…. I don’t care what Bill Cosby told you… cooked pudding is the way to go.

I have no idea why I got out of the habit of making it from scratch… maybe because the pudding boxes were so cheap… which they are no longer... making it from scratch is so much better… you can control the intensity of the chocolate and you know what all the ingredients are….

It really is easy and it's made very quickly. The whole cooking process takes about 15 minutes and that includes the bit of prep… you can’t beat that.

This recipe makes 8 half cup servings… but let’s face it.. who eats only half a cup? … figure 4 big servings…

TIPS

If you use this recipe for a Chocolate Cream Pie… use another 1/2 tablespoon of cornstarch because you want the pudding to set-up well so you can cut pieces of the pie.

If you use a lower fat milk you may have to add slightly more cornstarch… make the recipe as written and if you feel it isn’t thick enough… put about a half a tablespoon cornstarch into a measuring cup and add some of the pudding mixture to it.. using a fork beat it until smooth and then add the cornstarch mixture back into the pot and whisk well to incorporate.

I hope you try it and as always…. Enjoy!

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Recipe: Chocolate Pudding

All you need:

1 cup sugar
4 heaping tablespoons unsweetened cocoa
3 tablespoons cornstarch
3 cups of milk (I used whole milk)
2 tablespoons butter
1 teaspoon vanilla

All you need to do:

Combine the sugar, cocoa and cornstarch in a large pot.

Add the milk slowly, whisking vigorously until well mixed.

Cook the mixture over a medium heat, whisking constantly until extremely smooth.

Continue to whisk, mixture will thicken, continue whisking until the mixture begins to boil.

Mixture should be thick enough to coat the back of a spoon.

Remove from heat and add the butter and the vanilla, mix well.

Let mixture cool slightly, then pour into serving cups or a large bowl.

Serve warm or chill in the refrigerator.

Unsweetened Cocoa

Tip of the Day

I get asked many times about what exactly unsweetened cocoa is. It is 100% cocoa and contains no sugar and is therefore NOT sweet. It can come in a powdered form or in chocolate squares.

Many recipes call for the unsweetened chocolate in ounces. You can either use the chocolate squares, which are usually in 1 ounce squares or you can use the powdered version.

If you use the powdered version you will need 3 level tablespoons of cocoa powder plus 1 tablespoon of shortening or oil to equal 1 ounce of Unsweetened Baking Chocolate.

Recipe: Chicken Salad with Cranberries Apples and Pecans

You will love this recipe for Chicken Salad. It not only has cranberries, but also chopped apples and pecans. It’s delicious as a spread in a sandwich or on a plate of lettuce (as in the picture).

As we go into spring and summer… there are many celebrations and the challenge to make the food special and still stay on a budget can be daunting. I recommend making lists of possible spreads you can use in finger sandwiches.

Finger sandwiches are a terrific way to feed a crowd on a budget. Last week I posted the Benedictine Sandwiches that use a cream cheese and cucumber spread. This recipe for Chicken Salad is another great candidate for a menu.

I used a boneless chicken breast that I had which ended up an odd piece.. so I decided to make chicken salad for lunch. I cooked it with vegetables and chicken broth… you can use leftover chicken from a meal also.

TIPS

If you decide to make the chicken breasts for it… figure about one chicken breast half per person … if you have big eaters add a couple of extra ones in.

I garnished my salad with apple slices and Parmesan Crisps.

The recipe below is for 4 servings.







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Recipe: Chicken Salad with Cranberries Apples and Pecans

All you need:

To prepare the chicken breasts:

4 Boneless skinless chicken breasts halves
Chicken Broth
1 carrot, peeled and cut into chunks
1 celery stalk, cut into chunks
1 medium onion
5-6 sprigs of fresh parsley
¼ teaspoon thyme
Pinch of salt
Dash of pepper

To prepare the salad:

¼ cup finely chopped celery
¼ cup finely chopped onion
¾ cup dried sweetened cranberries
½ cup chopped pecans
1 Granny Smith apple, chopped
1 Granny Smith apple, sliced for garnish (optional)
¼ cup mayonnaise * you may need to add more to get it to the consistency you like.
1 tablespoon lemon juice
Salt and pepper to taste

All you need to do:

Place the chicken, carrot, celery, onion, parsley, salt and pepper in a small pot.

Add chicken broth to just cover everything.

Over medium heat, cook the chicken until cooked through (simmer for about 20 minutes).

When cooked, remove the chicken allow to cool enough to handle. Discard the vegetables or use them for something else.

Dice the chicken into small cubes and place in a large bowl.

Add the chopped celery, chopped onion, dried cranberries, diced apples and pecans.
Mix well.

In a small bowl combine the mayonnaise and lemon juice.

Add salt and pepper to taste.

Add the mayonnaise mixture to the chicken and toss until the salad is well coated. * you may need to add more to get it to the consistency you like.

Serve as a chicken salad sandwich or on a bed of lettuce.

Recipe: Egg Biscuit and Egg Muffin Breakfast Sandwiches

This recipe for Egg Biscuit and Egg Muffin Breakfast Sandwiches is so easy and at a fraction of the cost it would be to take the family out for the fast food versions…. And best of all… it’s a great Kid-Friendly meal that you know your kids will love.

You can use your own biscuits or if you use the refrigerator ones… use the “Grands” size. By the way... this is excellent on bagels as well.

For the eggs… you can either scramble your own or use egg substitute… I doubt anyone will notice if you use the substitute…

I use my mini tart pans for these…. if you don’t have any… you should consider purchasing them.. they are well worth it and not expensive.

You can use Canadian bacon, bacon, sausage or I used thin sliced deli ham… or you can leave the meat out completely.

I use a bit of shredded cheese in the egg because I use egg substitute and it adds a bit of flavor. For the sliced cheese on top… you can use whatever you want…. American, Cheddar, Monterey Jack… whatever you prefer.

The quantities will depend on how many you are making… figure about 3 eggs for every 2 sandwiches you make.

You can make these ahead and store them in an airtight container in the fridge. Just give them a minute in the microwave to reheat… and another minute with the cheese… and you are good to go!







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Recipe: Egg Biscuit and Egg Muffin Breakfast Sandwiches

All you need:

Eggs, beaten
Shredded Cheese (optional)
Sliced cheese (any variety)
Sausage, Canadian bacon, bacon, thin sliced deli ham (optional)
English Muffins, toasted
Biscuits

All you need to do:

Pre-heat the oven to 350 degrees F.

Spray the mini tart pans lightly with butter flavored cooking oil.

Place the tart tins on a foil lined cookie sheet or baking pan.

Pour the egg into the tart pan to just below the top lip. (see photo)

Sprinkle with a little shredded cheese (optional).

Bake at 350 degrees F until set…. about 20 minutes.

Remove the egg patties to a plate.

Place a slice of desired breakfast meat (if using) on the egg patty and a slice of cheese on top of the meat.

Microwave for 30 seconds or until cheese has just started to melt (you don’t want it too hot to eat).

I put a little margarine on the Muffin or biscuit before assembling the sandwich.
Place the egg on a toasted English muffin or biscuit split in half.

Saturday Morning Kid-Friendly Breakfast

Commentary

Each week for a while now I have been posting Sunday Morning Breakfast Ideas…. and while they can often be considered kid-friendly… not many are specifically for a kid in mind…. so I decided to post a Kid-Friendly Saturday Morning Breakfast Idea.

Kids (and adults too) love McDonalds’ Egg McMuffins or their Egg Biscuit breakfasts…. but it can get expensive taking the kids out to McDonalds for breakfast… and while McDonalds has come a long way in curbing fat… it still isn’t the best option.

Today’s post will feature my “homemade” Egg McMuffin and Egg Biscuits. They are so easy and absolutely delicious. Serve them with a piece of fruit and juice and you have a great breakfast… one the kids will love and you will too!

Recipe: Potatoes Anna or Classic Pommes Anna

This recipe for Potatoes Anna or the French Classic Pommes Anna is so good. I grew-up in a family that made virtually the same thing except it wasn’t made so attractive… my Grandmother used a deep roasting pan and kept piling on the potatoes…. I don’t think she ever made enough… we loved the buttery, crisp potatoes…. We would just pull apart sections and devour them.

TIPS

There are fancy baking dishes for this recipe… and I’m sure fancy prices to go with it…. I used an 8-inch non-stick cake pan….. if I was serving more people… I’d use my 10 inch springform pan and maybe make two…

The picture you see was made for the two of us… I used 3 medium potatoes… nothing was left… we had it with steak and string beans… the meal was absolutely terrific! These potatoes go with just about everything…. and so quick and easy.

Adjust the amount of your ingredients to suit how many people you plan to feed. Figure at least one potato per person. Figure about one tablespoon of melted butter for every 3 potatoes.

I don’t like to stack my potatoes higher than 3 layers… because we really like them to crisp up.







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Recipe: Potatoes Anna (Classic Pommes Anna)

All you need:

Russet potatoes
Melted butter
Salt and Pepper

All you need to do:

Pre-heat oven to 425 degrees F.

Peel and clean potatoes.

Slice the potatoes very thin… no more than 1/8 inch thick.

Melt butter.

Using a pastry brush, brush butter on the bottom of an 8 inch non-stick cake pan.

Layer the potatoes starting against the outer rim, overlapping slightly. Use the best looking slices for the bottom layer since these will be on top.

Continue until the bottom layer covers the cake pan.

Brush with melted butter.

Sprinkle with salt and pepper.

Repeat the using the same instructions with the second and third layer.

Place in a pre-heated oven at 425 degrees for 50 minutes or until potatoes are golden and crisp.

Remove from the oven and invert on a platter.

To serve cut into wedges…. It also can be pulled apart and served in sections.

Recipe: Peach Melba Waffles

This recipe for Peach Melba Waffles is so good…. and easy… what a perfect combination … and perfect for Mother’s Day. If small children are involved.. they can help with the assembly and maybe setting the table. If it’s just adults that want a great breakfast idea… well here you have it!

I used canned peaches… you can use fresh. I made my own whipped cream (Chantilly Cream)… it really is the best… but if you must… you can use the store bought kind. I found Smuckers Raspberry syrup in the honey and syrup aisle of the grocery store… it was perfect for these.

You can find my Waffle Batter Recipe and Chantilly Cream Recipe by clicking the links.

You may also want to see my Tips on Waffle Making.

I hope you enjoy!



Recipe: Peach Melba Waffle

All you need:

Waffles
Canned sliced peaches
Vanilla Ice Cream
Raspberry Syrup
Whipped Cream

All you need to do:

Prepare waffles according to the waffle recipe.

Place about 3 slices of peaches on the waffle.

Place a small scoop of vanilla ice cream in the center.

Drizzle raspberry syrup over the whole waffle and toppings.

Plop a dollop of Chantilly Cream (whipped cream) on top.

Serve immediately.

Sunday Morning Breakfast Idea- Peach Melba Waffles

Commentary

Another Sunday Morning Breakfast Idea post…. and this is for Mother’s Day… This is a great idea for the adult to make the waffles… and have the younger children help assemble them…. and everyone can enjoy them.

Even if you’re a single Mother… celebrating Mother’s Day with special food… is important. I was widowed at a fairly young age and my son was young. We celebrated all holidays… Mother’s Day included. I didn’t mind making the things he couldn’t…. he would set the table… help assemble it (like this recipe idea) and he would serve it. It was so much fun watching him… he was so proud to be able to do something to help…. I wouldn’t have missed it for all the money in the world.

And if you’re not celebrating Mother’s Day… well … then these are still a fabulous breakfast!

They are extremely easy to make…. And soooo good.

Recipe: Fajita Chicken and Cheese Quesadillas

This recipe for Fajita Chicken and Cheese Quesadillas combines some of the flavors of Fajitas (my all time favorite Mexican food) and a Cheese Quesadilla (another favorite of mine).

I take 2 chicken breasts and let them soak in a “Fajita marinade”… it’s not a real “marinade” since it doesn’t have a an acidic ingredient… but piercing the chicken a bit allows the flavor to permeate into the meat. I then grill it… and it’s the main ingredient into these terrific Quesadillas.

You can use a pre-packaged Fajita mix or use my recipe for Fajita Seasoning…
I also make up a separate batch of Fajita seasoning sauce to drizzle in the Quesadilla… don’t use any of the leftover sauce you that you used on the raw chicken… it’s not safe to do that.

I used Pepper Jack cheese on these… but you can use Cheddar or Monterey Jack cheese. I sprinkled some chopped tomato, chopped red and green peppers and green onion in these… you can leave them out and it would be delicious also.

Serve with sour cream, guacamole and salsa.

These are terrific… I hope you enjoy them!






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Recipe: Fajita Chicken and Cheese Quesadillas

All you need:

Boneless chicken breasts
Fajita seasoning
Pepper Jack, Cheddar, or Monterey jack cheese (shredded or thin sliced)
7-inch flour tortillas
Chopped green pepper (optional)
Chopped red pepper (optional)
Chopped green onion (optional)
Sour Cream
Guacamole
Salsa

All you need to do:

Mix up two batches of fajita seasoning and mix each in ¾ cup water.

Place one of the mixtures in a shallow dish and allow the chicken breasts to soak for about 1 hour.

Spray a sauce pan with cooking oil spray.

Remove the chicken and place in a hot sauce pan over medium heat to cook.

When one side is brown, flip to brown the other side.

When both sides have browned to a golden brown… add about ¼ cup of fresh fajita seasoning (from batch 2 you made earlier)… cook until chicken is cooked thoroughly.

Remove from heat and allow to cool enough to handle.

Then slice the chicken and set aside.

You can make these in a Quesadilla maker … if you don’t have one… follow these instructions..

Spray a grill pan with cooking oil and heat it over medium heat.

Place a tortilla on the grill pan and lay thin sliced cheese or sprinkle with the cheese.

Layer some of the chicken on top…. drizzle some of the Fajita Seasoning liquid on the chicken.

Layer any other of the optional ingredients you want.

Lay thin sliced cheese or sprinkle with the cheese and place a tortilla on top.

When the bottom layer of cheese has melted and the bottom tortilla is lightly browned.. flip the quesadilla (see my Tip of the Day for pointers on flipping tortillas).

Cook until the bottom is lightly browned… and slide onto a cutting board… using a pizza cutter, cut the Quesadilla into wedges.

Serve with sour cream, guacamole and salsa.

Recipe: Fajita Seasoning

Updated 6/08/10 and 7/17/10

Making your own spice blends is the hallmark of a great cook.... commercial blends.. while some are very good... they may or may not totally mesh with your tastes.... so why not try making your own blends...it's quick and easy.. and far less expensive than buying commercial blends..

This recipe for Fajita Seasoning was given to me from a friend a number of years ago… I don’t know the original source … and I have tweaked it a bit myself over the years. The biggest advantage to making your own... you control the ingredients.. no msg... you can use less salt if you want... if you want a bit more zip..add more cayenne... you can do what you want with this recipe... use mine as a guide and go from there.

UPDATE: As one reader pointed out to me... chicken bouillon can contain MSG... in fact almost all of them do.... I know of one chicken bouillon on the market that doesn't contain any amount of msg... it's from Organic Horizons... otherwise the only other way to have a truly MSG free seasoning... is to use a canned chicken broth that doesn't contain MSG (Swanson is one) or you can make your own chicken broth (substitute a 1/2 cup of the broth for 1/2 cup water).

Special thanks to Alexandra Altman for bringing the MSG problem in chicken bouillon cubes to my attention.. I truly appreciate it...

TIPS

I gave the most basic quanitities I could break it down to... so you can double.. triple... quadruple this recipe easily to fit your needs... I usually make up 4 or 5 times the recipe and store it in a jar...as you can see above...

The seasoning is really terrific in many things not just Fajitas... use it in what ever you want... it's easy to measure out..

You can store this in a zip loc bag but it really does keep best in an air tight jar... I get my jars at Walmart and they really are cheap and well worth the cost.
If you do use a jar... choose a wide neck jar so it's easy to get a measuring spoon in.

Approximately 2 heaping tablespoons equals a seasoning pack you would buy....again.. making this yourself leaves the option up to you to use more or less depending on the amount of meat you are using.

I mix my spices in a bowl by using a wire whisk to blend... I found it's the best way to get everything evenly distributed.

I've included directions for using it when making your Fajitas... the directions are standard directions used on commercial blends... but I wanted to give it to you so you have them.






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Recipe: Fajita Seasoning

All you need:

¼ teaspoon garlic powder
½ teaspoon onion powder
¼ - ½ teaspoon cayenne (amount depends on how much heat you want)
¼ teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon sugar
1 chicken bouillon cube, crushed

All you need to do:




Mix all the ingredients in a small bowl.



Store in an airtight container or Zip Loc bag until needed.

Directions for making fajitas with this seasoning:

Heat 1 tablespoon oil in a large skillet over medium-high heat.

Add 1 pound chicken or beef and cook until meat is completely cooked (no longer pink) and drain off excess fat.

Add 1/2 cup water and 2-3 tablespoons of Fajita Seasoning and stir well.

Add 1 bell pepper (cut into strips) and 1 medium onion (thinly sliced).. cook 2-3 minutes until vegetables are tender but still have a little crisp to them.

Serve with tortillas... toppings include sour cream, shredded cheddar cheese, cut-up tomatoes, chopped green onion and guacamole.

Recipe: Mexican Pizza

This recipe for Mexican Pizza is adapted from a Rachael Ray recipe. This is truly a kid-friendly meal…. not to mention adults will like it too. I must warn you… though... this is not a finger food kind of pizza… you definitely eat it with a fork.

It's quite good... I just changed some things to make it a bit easier.

I modified it quite a bit… It uses a corn muffin mix for the crust and lots of taco-like meat for the topping.

I cut her recipe for the crust in half…. and used a 9 inch cake pan. She uses a 10-12 inch skillet that goes in the oven….I didn't have one.

The cornbread crust comes out crumbly (like a cornbread should) and it is quite thick. Even cutting the recipe back the crust is thick…. definitely delicious but thick… not pizza like...not even a deep dish pizza.

TIPS

Cutting the wedges is a challenge… I recommend you use a springform pan… a 10 inch one would be ideal… but a smaller one will work also… the crust just will be a bit thicker.

When assembling the toppings..I added a layer of cheese first… so the meat would adhere to the crust. I then topped more cheese on the very top of all the toppings.

You can prep everything ahead and then just pop it in the oven… which is very nice.

For the toppings… there is a wide variety to choose from…it just depends on what you want.

This is a recipe the whole family can enjoy.






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Recipe: Mexican Pizza

All you need:

For the crust:

1 box corn muffin mix (Jiffy is what I used)
1 egg, beaten
2 tablespoons melted butter
¾ cup milk
¾ cup frozen corn

For the meat topping:

1 pound lean ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons cumin
Several dashes of Tabasco
Salt to taste

Other toppings (choose what you want):

2 ½ cups shredded Cheddar or Monterey Jack cheese
½ green bell pepper, chopped
½ red bell pepper, chopped
1 small can of sliced chilies
2 scallions, chopped
2 ripe tomatoes, chopped
Sliced black olives
Sour cream
Guacamole
Taco sauce

All you need to do:

To make the crust:

Preheat the oven to 400 degrees F.

Spray a 10 inch springform pan with cooking oil. Set aside.

Beat the egg in a medium bowl, beat the egg.

Add the milk and beat lightly.

Add the butter and beat lightly.

Add the corn muffin mix, mix thoroughly.

Fold in the frozen corn.

Back in a 400 degree F. oven for about 20 minutes or until top is light brown. Cool and set aside.

To make the meat topping:

In a large skillet brown the ground beef until no longer red.

Add the onions and spices and cook a few minutes more.

To assemble:

Sprinkle a thin layer of cheese over the cornbread.

Top with the meat.

Top with the veggies of your choosing.

Sprinkle the top with cheese.

Bake at 400 degrees F until cheese has melted.

To serve, remove the springform ring and place on a platter. Cut into wedges.

Serve with taco sauce, sour cream and guacamole.

Tip: If you put a round cake cardboard in the springform pan before your pour the cornbread mixture in… you can easily slip the pizza off the springform pan bottom and place on a serving plate.

Recipe: Broccoli Rice and Cheese

This recipe for Broccoli Rice and Cheese is a little different than most recipes you will find with these ingredients. I had fresh broccoli I needed to use up … so I was on the hunt for something to do that was different.

I had originally wanted to make it with cheddar cheese… but Warren is not a fan of sharp cheddar… I could eat the stuff every day… I didn’t want to use Velvetta or any canned soups… so I had to improvise… and improvise I did.

I also had some mushrooms and tomatoes I needed to use… so those went on the ingredient list… I didn’t want the casserole to be bland… so onion and garlic were added…. I wanted the rice to have some flavor too… so instead of making it with water… I used chicken broth… and guess what… I had an open chicken broth in the fridge…. and finished that off too……. I love using up things rather than see them make it to the garbage in a few days…so I was off to a great start.

Now the cheese was an issue…. I was originally going to use Monterey Jack… but I didn’t have any… so I decided to try a Pepper Jack cheese sauce…. I knew he really likes that…

The result was great… we both ate far too much…. It had a little bite to it… so if you don’t like any heat… use Monterey Jack instead of Pepper Jack cheese. We had this with grilled pork chops and it was the perfect accompaniment…

It was a great way to serve Broccoli and Rice….








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Broccoli Rice and Cheese Recipe

All you need:

2 cups uncooked instant rice
2 cups chicken broth (I use Fat Free)
1 fresh broccoli, trimmed to florets
½ large onion, finely chopped
2 garlic cloves, minced or finely chopped
6 tablespoons margarine, divided
4 ounces fresh mushrooms (about 10-12), quartered
3 Roma (Plum) tomatoes, chopped
3 tablespoons flour
1 cup milk
Salt to taste
Pepper to taste
About 6 ounces of Monterey Jack or Pepper Jack cheese, cut-up

All you need to do:

Preheat oven to 350 degrees F.

Put the broccoli in a microwaveable dish with 3 tablespoons water… cover with waxed paper or a glass lid… microwave on high for about 5 minutes or until the broccoli is cooked but still crisp. Set aside.

In a large skillet melt 3 tablespoons margarine over medium heat.

Add the onions and add the garlic after about 3 minutes. Wait another 2 minutes then…

Add the rice, stir everything together to coat the rice…

Cook for another couple of minutes.

Add the mushrooms and cook for a couple of minutes.

Add the chicken broth and cover until it comes to a boil… then remove from heat.

In a small saucepan, melt 3 tablespoons margarine.

Add 3 tablespoons of flour… stir to make a thick paste.

Add the milk and whisk vigorously until all lumps are gone.

Continue whisk until sauce begins to thicken.

Season with salt and pepper to taste.

Add the cheese and continue to stir until all the cheese is melted.

The cheese sauce will be very thick… that’s okay… there is some moisture still in the skillet that will thin it a bit.

Add the chopped tomatoes and broccoli to the skillet. Mix thoroughly.

Add the cheese sauce and mix thoroughly.

Pour the mixture into a 2 quart rectangular baking dish.

Bake at 350 degrees F for about 30 minutes or until the casserole begins to bubble on the sides.

Herbs 101: Chervil

Chervil is an herb that looks similar to Italian flat leaf parsley … it also tastes similar to parsley but has a slight sweet oniony flavor.
It’s used in a lot of French recipes and is a main ingredient in Fines Herbes, a combination of herbs used to flavor many foods.

It can be difficult to find.. we even had a difficult time finding what it looks like dried… but we found it at The Spice House. Com… you can order it from them online.

Recipe: Ham and Asparagus Crepes with Hollandaise Sauce

This recipe for Ham and Asparagus Crepes with Hollandaise Sauce makes for a quick dinner… add a salad or a soup and maybe a dinner roll...and you have dinner….

And its great to use up leftover ham or asparagus… and possibly hollandaise sauce…. which is exactly what happened recently. I had some deli ham that I needed to use … I had leftover asparagus and hollandaise sauce… all I had to do was reheat the leftovers and make the crepes.

Even if you have to make the asparagus and hollandaise sauce… it really is quick. Just trim the hard ends off a bunch of asparagus and rinse them. Set them in a microwaveable dish.. and about 2 tablespoons water and cover with waxed paper…. A quick nuke on high for about 7 minutes or until tender…and …. they’re done…

You can cook the asparagus in the microwave. Hollandaise is extremely easy to make as well…. see my Classic Hollandaise Sauce recipe and a Slimmed Down version if you want to cut the fat and calories.

Crepe TIPS

For this recipe… see my Crepe Recipe and Crepe Making Tips… I cut the recipe in half… the recipe divides easily in half. Do not add vanilla, since this is considered a savory crepe.

You can make them in advance layering them on a plate with wax paper between them… Before serving, just microwave them for a minute or so on high… just to get them hot.

I made these from the batter I had left from making the Romantic Dessert for Two… I just divided that batter and added a small amount of vanilla to the crepe batter I used for the dessert. I stored the leftover batter (without the vanilla) in an airtight container in the fridge and made these the next day. When you take it out of the fridge, whisk it to even out the batter again and let stand for about 10-15 minutes.

Ingredient TIPS

I used very thin deli sliced ham.. you could also use cubed leftover baked ham.
I usually figure 4-5 asparagus spears per crepe and enough deli ham to have a thin single layer of ham. Hollandaise… well… it depends on how much you like it… we all like it… my son will usually put quite a bit on.

I figure at least two crepes per person… believe it or not they can be filling…

Crepes are easy and inexpensive… and really delicious… When I was a teenager we used to go to a place called the Magic Pan… they closed suddenly years ago but have since reopened in some areas. The crepes were great… all kinds of savory and dessert crepes… just a wonderful memory. They inspired many of my recipes for both crepes and soups.

I hope you try this…






Ham and Asparagus with Hollandaise Sauce Recipe

All you need:

Crepes
Deli ham, sliced extremely thin
Asparagus, cooked
Hollandaise Sauce

All you need to do:

Prepare crepes according to my crepe recipe.

Re-heat the ham in the microwave until warm.

Either re-heat the asparagus or cook it in the microwave (see notes above).

Either re-heat or make the Hollandaise Sauce.

To assemble the crepe.. lay the crepe flat on a plate.

Lay a thin layer of ham over the crepe.

Lay 4-5 asparagus spears in the middle.

Fold over each side of the crepe.

Drizzle Hollandaise Sauce on the crepe.

Recipe: Chicken Pot Pie

Warren just got back from a long business trip in Europe (must be nice) and wanted comfort food... so we decided on Chicken Pot Pie... this picture, unfortunately, doesn't do it justice... it was really delicious.

This recipe for Chicken Pot Pie… I have made for years… well …the filling I've made for years…

The crust… is another story I have repeatedly tried different ones… the packaged pie crusts are not my favorite thing… I don’t mind them if I’m desperate and need something fast… and the filling has a potent taste all its own… but a delicate flavored filling is best with a homemade crust… well actually everything is best with a homemade crust…

The Crust

This time I tried the Barefoot Contessa’s pie crust recipe that she uses with her Chicken Pot Pie… I found her pie crust recipe difficult to work with… very wet and sticky… the recipe adds way too much water… I do recommend that you cut it back a bit … the actual recipe states ½ - 2/3 cup ice cold water…. I would start with a ¼ of a cup and add as needed. If you want to use her crust recipe click the link.

I will say this… the crust for all its difficulty came out flaky and buttery and tasted very, very good…. but I’m not convinced it was worth the effort. You can use any pie crust recipe of your choosing.

I made the pot pie in a 8x11 baking dish… you can use a deep dish pie plate or make individual Pot Pies if you like. I made a top and bottom crust because this was Warren’s request and he wanted a bottom crust.. after making it.. we decided a top crust only would be plenty of crust.

Ingredient Notes

I used canned potatoes … you can use fresh potatoes, but I would recommend that you use small red potatoes and that you par boil them for about 5 minutes before cutting into quarters and putting it into the filling. I listed potatoes as optional... I always include them... many people prefer not to.

*To cook my chicken.. I took 2 boneless chicken breasts… put them in a small pot with 1 carrot (cleaned and cut into chunks), 1 celery stalk (cleaned and cut into chunks), ½ medium onion (cut into chunks), a sprig of fresh parsley, some peppercorns and ¼ teaspoon salt… cover with chicken broth (about 2 ½ cups) and simmer until chicken is no longer pink inside.

Let chicken cool until you are able to handle it. Strain the broth into a large measuring cup…discard the vegetables or use them for something else…. add more broth to make 3 cups altogether.

This was not difficult (except for the Contessa pie crust part)…. You can make all or parts of it ahead… which can be a great help.








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Chicken Pot Pie Recipe

All you need:

An unbaked pie crust
2 boneless skinless chicken breasts, cooked and diced (*see notes above)
About 4-5 cups chicken broth
1 pkg. (12 ounce) of frozen mixed vegetables, cooked according to package directions
1 can (14 ½ ounces) whole potatoes, quartered (optional)
About 12 medium fresh mushrooms, cleaned and quartered
3 tablespoons butter
3 ½ tablespoons flour
3 tablespoons heavy cream
½ teaspoon thyme
Salt to taste
Pepper to taste
1 egg with 1 tablespoon water, beaten

All you need to do:

Preheat oven to 400 degrees F.

Cook the chicken according to the notes above.

When cool enough to handle, dice into tiny cubes. Set aside.

Cook the mixed vegetables according to package directions and set aside.

Clean and quarter the mushrooms and set aside.

Drain the can of potatoes and quarter them. Set aside.

In a large pot, melt the butter over medium heat.

Add the flour to make a floury paste.

Add about half the chicken broth (about 1 1/2 cups) and whisk vigorously until all the lumps are gone.

Add the rest of the chicken broth (about 1 1/2 cups).

Continue to whisk until sauce begins to thicken.

Add the heavy cream. Continue to whisk until sauce is thick as heavy cream. DO NOT let sauce boil.

Remove from the heat and add the chicken, mushrooms, potatoes, mixed vegetables, thyme, salt and pepper.

Pour into a 8x11 baking dish or deep dish pie plate Do not over fill… you may have a serving spoon or so leftover.

Put the pie crust on top of the Pot Pie.

Using a pastry brush, brush the pie crust with the egg mixture.

Bake at 400 degrees for about 35-45 minutes or until crust is lightly browned and pot pie is bubbly.

Recipe: Mexican Omelet

This recipe for a Mexican Omelet crossed my mind when I was sitting thinking about “family” foods for Cinco de Mayo instead of party foods…

I was trying to remember all the things I did when Erik (my son) was growing up… I tried to incorporate festive holidays in our meals… just to make things fun… and that’s how he learned all about Mexican Independence Day… and had fun learning it.

If the day fell on a weekend… I would make us Mexican Omelets…. They weren’t complicated… a few ingredients… but were they ever delicious…. So I just had to have one for lunch the other day… here is the recipe and the picture…

The recipe is for one omelet. For younger children or those with smaller appetites.. you can make this into a 2 egg omelet… just be sure to use a small pan.

Enjoy!

Mexican Omelet Recipe

All you need:

3 eggs, beaten
3 slices of deli slices of pepper jack cheese
Salsa
Cheddar cheese, shredded
Sliced olives
Chopped green onion
Sour cream
Guacamole (optional)

All you need to do:

Spray a small omelet pan with cooking spray (butter flavor preferred).

Heat the pan over medium heat… add the eggs.

Use a larger pan to cover the omelet pan and cook until top of omelet is almost set.

Lay the cheese over the top. Cover again for a minute or unto cheese has melted slightly.

Slide the omelet onto a plate, flipping over the second half as you let it slide.

Garnish with salsa, shredded cheese, green onion, olives and sour cream. A dollop of guacamole is also a good topping.

Recipe: Mexican Layered Dip

I love Mexican Layered Dip… everything in it… I could sit and eat the whole thing… I don’t.. thank goodness… but I could.

All you really need to do is layer the ingredients and … voila! … it’s done.

TIPS

There are two schools of thought on its assembly…. You can use a glass dish that shows the pretty layers….. and the only way you really see the layers is if you make it deep… which makes dipping chips difficult. I prefer this method… I just put a spoon in it so my guests can scoop out a serving on their plate… this way the spoon can “catch” a little bit of each layer.

The other method is to use a shallow pan that’s longer and layer it in that… so you would have shallower layers… I honestly don’t think the presentation is as nice… and I’d rather not have people digging through a dip to get what they want with a chip.

For the guacamole you can use my recipe that I previously posted.

For the salsa.. I always use fresh salsa… never the jarred stuff… but that’s just my personal preference. Use whatever your favorite salsa is.

Just a quick point… you have to be sure to drain the fresh salsa.. otherwise your dip will get runny… I use a slotted spoon when putting it on the dip.







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Recipe: Mexican Layered Dip

All you need:

1 can refried beans
Guacamole
Chopped green onion
Sour cream
Salsa
Shredded cheddar cheese
Sliced olives

All you need to do:

In a clear glass bowl put the refried beans in the bottom.

Take a paper towel and wipe around the glass to get off any refried beans that may have smeared aboved its layer.

Layer the guacamole and again, wipe the sides.

Sprinkle the green onion.

Layer the sour cream and wipe the sides.

Layer the salsa using a slotted spoon to drain off any excess liquid.

Sprinkle the top of the salsa with the cheese.

Sprinkle with sliced olives.

Serve with tortilla chips.

Recipe: Mexican Salad

This recipe for a Mexican Salad hardly qualifies as a recipe…. but I wanted to include it… our local Mexican restaurant serves this with main entrees … and we like it so much that we added it to our meals as well.

For the Guacamole… you can use my recipe that I previously posted.

Try adding it to your next Mexican meal.







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Mexican Salad Recipe

All you need:

Shredded lettuce
Sour Cream
Guacamole
Chopped plum tomatoes (optional)

All you need to do:

Pile a handful of shredded lettuce on a plate.

Add a dollop of sour cream and a dollop of guacamole.

Sprinkle with chopped tomato.

Cinco de Mayo Menu Ideas – Part I

Commentary

Whew! This week coming up is a busy one! The 135th annual Kentucky Derby is Saturday… and Tuesday is Cinco de Mayo. While Cinco de Mayo is a wonderful event… with everything happening in Mexico this year… it’s doubtful there will be many celebrations there.

I will continue to post menu ideas for a few days… some for family meals…. some for adults… and there is no reason why some of the “party foods” can’t be included in your menu.

Appetizers go well with a soup and a dessert… so don’t discount them if you’re not having a party.

Feel free to browse our “Mexican” Label for complete listing of the many recipes you might like to try. You can also go to our recipe index for a listing of all the recipes…

As always…. Enjoy!

To get you started thinking… here are some examples of our many recipes we already have in our archives..

Breakfast

Breakfast Burritos

Appetizers

Buffalo Style Beef Empanadas
Mini Buffalo Style Chicken Empanadas
Mexican Layered Dip with Tortilla Chips

Soups

Black Bean & Bacon Soup
Tortilla Soup
Salsa Corn Soup

Main Events

Smoked Turkey Quesadillas
Beef and Bean Burrito Casserole
Jalapena Burgers
Mexican Mac N Cheese
Fiesta Beef Enchiladas
Easy Taco Pie

Side Dishes

Corn and Green Chili Rice
Guacamole
Mexican Salad

Dessert

Flan
Margarita Ole Bars

Beverages
Classic Margarita
Cuervo Frozen Margarita
Non-Frozen and Frozen Raspberry Margarita
Non-Frozen and Frozen Peach Margarita
Non-Alcoholic Margarita Punch
Non-Alcoholic Strawberry Margarita

The Early Times Mint Julep – The Official Mint Julep of the Kentucky Derby

Commentary

No Kentucky Derby menu could be complete without the Mint Julep... but not just any Mint Julep... The Early Times Mint Julep.

This Mint Julep is not a traditional one… a traditional Mint Julep is made with four ingredients, mint, bourbon, sugar and water…. this recipe uses a Kentucky whiskey instead of bourbon.

The official mint julep of the Kentucky Derby is made with Early Times, which is a Kentucky whiskey, not bourbon, like the traditional recipe requires.

The Early Times Mint Julep has been the official cocktail of the Kentucky Derby since 1938.

You can purchase a pre-made Early Times Mint Julep at your favorite retailer…or make it yourself… personally… I would go with the pre-made one… these people have it down to perfection.

But if you must make it yourself.. the Early Times website has a recipe just for you.