~ Toasted Coconut Custard Tart ~

Ingredients:

(for the custard you will need)
2 cups of whole milk
1/2 cup of sugar
6 large egg yolks
1/3 cup of cornstarch
pinch of salt
pinch or coriander
1 tbsp of Malibu Rum
1 tsp of Pure Vanilla extract
3 1/2 tbsp of cold unsalted butter, cut into small pieces
1 cup of shredded sweetened coconut, toasted
~~~
1 (9-inch) sweet tart shell, baked and cooled
~~~

(for the topping you will need)
1 cup of cold Heavy Cream
3 tbsp of powdered sugar, sifted
1/2 tsp of Malibu Rum
1/2 tsp of Pure Vanilla extract
Directions: Bring milk to a boil. In a large saucepan, whisk together sugar, yolks, cornstarch, salt and coriander until well blended. Whisk in 1/4 cup of hot milk to temper the yolks, then whisk in the rest of the milk. Continue whisking over medium heat and bring to a boil. Whisk an additional 1 or 2 minutes then remove from heat. Whisk in rum and vanilla and let sit for 5 minutes. Then whisk in the butter, stirring until custard is smooth. Stir in the toasted coconut. Transfer to a container, cover the surface of the custard with plastic wrap and refrigerate until cold. To make the topping, use a stand mixer with whisk attachment or a hand mixer to whip the cream to medium peaks. Add the powdered sugar and beat to firm peaks. Whip in rum and vanilla. To assemble the tart, whisk the custard vigorously to loosen it then scrape into the crust. Spoon the whipped cream over the tart and spread evenly to the edge of the custard. Sprinkle with toasted coconut.  Ready to Enjoy!  

Oh my!

~ Chef ~

~ Simple Strawberry Smoothie ~

It feels like summer so why not prepare some Smoothies. This recipe is so simple. Ingredients: 3 cups of frozen strawberries ~ 1 1/2 cups of whole milk ~ 1/3 cup of strawberry jaw (this is the secret ingredient - adds flavor)

Directions: Place the frozen strawberries along with the milk and jam into a blender. Place the lid on top and puree until smooth. See I told you it was simple. Now just pour, insert straw and Enjoy! ~ Chef ~

~8~ Devilish Angel Food Cake ~8~

Ingredients: 2/3 cup sifted cake flour * 1/3 cup unsweetened cocoa * 1/4 cup sugar * 1/2 teaspoon ground cinnamon * 12 large egg whites * 1 teaspoon cream of tartar * 2 teaspoons warm water * 1 teaspoon vanilla extract * 1/2 teaspoon salt * 1 cup sugar * 3 ounces bittersweet chocolate, chopped * 3 tablespoons milk * 1 tablespoon unsalted butter * 1 1/2 cups thinly sliced strawberries

Directions: Preheat oven to 350°. Sift together the first 4 ingredients in a bowl and set aside. Beat egg whites, cream of tartar, warm water, vanilla extract and salt in a large bowl at high speed of a mixer until foamy. Gradually add the 1 cup of sugar, 2 tablespoons at a time, beating mixture until stiff peaks form. Sift the flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 45 minutes or until cake springs back when lightly touched. Remove from oven and invert pan onto a platter; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto a another platter. Now combine the chopped chocolate and milk together in a small saucepan over low heat, stirring with a fork until the mixture is smooth. Stir in the tablespoon of butter. Spoon the chocolate glaze over the top of the cake, pushing some of the glaze over and down the sides of the cake. Arrange the sliced strawberries on the top of the cake. Allow the chocolate glaze to set for at least an hour. This cake will be too pretty to cut ... oh heck, go for it! ~ Chef ~

~ Add a TWIST to your next BLT ~

The next time you build a BLT sandwich add some Fried Green Tomatoes. Yes, you read right! Either in place of your red tomatoes or as an addition try stacking on some Fried Green Tomatoes. Make sure you slice your tomatoes very thin and don't cook them too long or they'll be hard. Go ahead and be adventurous! ~ Chef ~

~ Maple Sugar Pudding Cake ~

Ingredients: 1-1/2 c. all-purpose flour * 3/4 c. sugar * 2 tsp. baking powder * 1/2 tsp. salt * 3/4 c. milk * 1/2 c. chopped walnuts * 1-1/2 c. Pure Maple Syrup * 3/4 c. water * 2 tbsp. butter * Whipped Cream or Ice Cream
Directions: Mix together the flour, sugar, baking powder, salt, milk and nuts. Pour into a greased 8-inch square pan. Combine the maple syrup, water and butter in a small saucepan. Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a pre-heated 350 degree oven for 45 minutes. A pudding-like sauce forms as the cake bakes. Serve warm with whipped cream or ice cream. Serves 6. ~ Chef ~

~ No Words Needed ... Just a Fork ~

A Southern Favorite ... Chicken and Dumplins ~ Chef ~

~ Florentine Cookies ~

Ingredients: 2/3 cup of unsalted butter * 2 cups of quick oats * 1 cup of granulated sugar * 2/3 cup of plain (all purpose) flour * 1/4 cup of dark corn syrup * 1/4 cup of whole milk * 1 tsp of vanilla extract * pinch of salt * 1½ cups of dark chocolate

Directions: Preheat oven to 375 degrees. Prepare baking sheet with parchment paper. Melt butter in a medium size saucepan. Then set aside. To the melted butter add the oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well. Drop a tablespoon full, 3 inches apart, onto the baking sheet. Flatten slightly with the back of the spoon. Bake for 6-8 minutes or until golden brown. Cool completely on the baking sheet. While the cookies are cooling melt your chocolate until smooth either in the microwave (1-2 minutes) or in a double-boiler. Once the chocolate is melted peel the cookies from the parchment paper and turn them over. Spread a tablespoon of the melted chocolate onto each of the cookies and then sandwich them together. Yields 30-36 cookies ~ Chef ~

~*~ Ravioli Casserole ~*~

Ingredients:
1 pound ground beef
2 teaspoons garlic salt
1 bag (19 to 24 ounces) frozen cheese ravioli
3 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
28 ounce jar of marinara sauce
1 cup water
1 1/2 cups crushed garlic croutons
2 tablespoons melted butter
Directions: In a skillet over medium-high heat, brown ground beef. Season with garlic salt. Add sauce and water. Simmer for a few minutes. Spread a small amount of meat/sauce mixture into the bottom of a greased casserole dish. Layer 1/2 of the raviolis evenly in bottom of the casserole dish, sprinkle 1/2 of the remaining sauce over the raviolis, sprinkle 1/2 of the cheese over the sauce. Repeat layering. Top with the parmesan cheese and crushed croutons. Drizzle butter on top. Bake in a pre-heated 350 degree oven for 25 to 35 minutes. ~ Chef ~

~ Spiced Apple Sandwich Cookies ~

Ingredients:
(for the cookies)
½ cup salted butter
½ cup dark brown sugar (packed)
½ cup granulated sugar
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon fresh nutmeg, grated
¼ teaspoon ground ginger
1 cup Quick cooking oats
1 whole egg
1 teaspoon vanilla
2 whole large apples (peeled, cored, shredded)
¾ cups toasted pecan pieces
(for the filling)
4 ounces, cream cheese, softened to room temperature
¼ cup salted butter, softened to room temperature
½ cup powdered sugar
1 teaspoon vanilla
Directions: Toast the pecans by placing them in a 425°F oven on a cookie sheet for about 5 minutes. Set aside. In a small saucepan on medium high heat, melt the butter. Swirl (do not stir!) the butter every so often, until it becomes a darker shade and begins to get a bit foamy. Remove from heat and set aside. In a large bowl, stir together the sugars and all other dry ingredients (flour through oats). In a separate bowl, whisk together the egg and vanilla. Slowly add the butter to the egg mixture while whisking. Stir the egg/butter mixture into the dry ingredients. Now stir in the apples and pecans. Cover and chill for at least 1 hour or over night. Using an ice cream scoop, scoop out, level off and place batter 2 inches apart on a parchment lined baking pan. Bake in a pre-heated 350°F oven for 15-20 minutes. To prepare the filling whisk together the cream cheese and butter until thick and completely combined. Add in the vanilla and powdered sugar. Mix completely. Cover and chill. Assemble when needed and eat! ~ Chef ~

~ Southern Grits ... with a Twist ~

Ingredients:
2 cups of water + 2 cups of whole milk + 1 teaspoon of salt
1 cup of uncooked stone ground grits
3 cups of shredded Gouda cheese
1/2 cup of heavy cream
1/3 cup of butter
1 teaspoon of Worcestershire sauce
1/4 teaspoon of ground black pepper
5 large eggs, lightly beaten
1/2 teaspoon of paprika + 1/4 cup of grated parmesan cheese

Directions: In a pan on medium heat cook grits in the water/milk/salt mixture until thickened (15-20 minutes), stirring occasionally. Add cheese, cream, butter, Worcestershire sauce and ground black pepper. Stir until everything is melted and completely mixed. Now add the eggs and transfer into a lightly greased 2-quart casserole dish. Bake in a preheated 350-degree oven for 45 minutes. Take out of the oven and sprinkle the paprika/parmesan cheese on top. Place back in the oven and cook for an additional 15 minutes. Remove from the oven and let stand for 15 minutes before serving. Enjoy! ~ Chef ~

~ Irish Tea Cake ~

Ingredients: 2 cups of currants ~ 1 cup of brewed cold tea ~ 1 cup of dark brown sugar ~ 2 cups of self-rising flour ~ 1 egg Directions: Pour the currants into a bowl along with the tea and brown sugar then soak overnight. The next day add the self-rising flour and the lightly beaten egg. Mix well and then pour into a greased and lined loaf pan. Bake in a pre-heated 325 degree oven for about 1 hour. Then knife test. When done turn out onto a plate and let cool. Serve sliced and buttered. This loaf keeps very well for at least a week ... it won't last that long. You now have a complete Irish dinner with Pea and Ham soup served with Soda Bread and for dessert Tea Cake. Hope you have a Happy St. Patrick's Day! ~ Chef ~

~ Irish Soda Bread ~

Ingredients: 8 cups of plain flour * 1 teaspoon of salt * 1 teaspoon of bicarbonate of soda * 1 pint of buttermilk

Directions: Preheat oven to 425° F. Mix ingredients into a bowl adding enough buttermilk to soften the dough. Turn out the dough on a lightly floured cutting board, knead lightly and shape into a round loaf. Lightly butter a baking tray and place the shaped dough onto the tray careful using a knife to create a cross shape on top. Bake the soda bread between 20-30 minutes. Soda bread should be made fresh and served hot. ~ Chef ~

~ Irish Pea and Ham Soup ~

In honor of St. Patrick's Day on Saturday I decided I would post a few days of Irish recipes. That is hard to do when you are not Irish! One thing I have learned is only the Irish can cook true Irish cuisine. Their recipes call for ingredients you can't find here in the USA. So I'm going to start with a recipe for Pea and Ham Soup. Ingredients you can find right here in the USA.
Ingredients:
1 oz of butter
1 onion, chopped
1 pint vegetable stock (see notes below)*
4 oz of whole milk
8 oz of cooked potatoes, diced
6 oz of frozen sweet peas
4 oz of cooked ham, diced
1 tablespoon of fresh chopped parsley
Salt and Pepper, to taste
1 tablespoon of heavy cream (as served)
Directions: Melt half of the butter and sauté the onion in a saucepan until soft but not browned. Add the vegetable stock and milk then bring to a boil. Add potatoes and peas then reduce the heat and simmer for 15 minutes or until the peas are tender and the potatoes starts to fall apart. Puree in a blender then return to the heat and stir in the ham and parsley. Season with the salt and pepper. Heat through. When placed in the bowl stir in 1 tablespoon of heavy cream and swirl. Serve with fresh baked Soda Bread (tomorrow's post). ~ Chef ~

* There are (2) methods for preparing Vegetable Stock chose whichever method is best for you.
Method 1: You will need 4-6 cups of vegetable scraps (mushroom stems & trimmings, onion skins, trimmings from carrots, celery, peppers, asparagus, broccoli stems, zucchini, etc.). 1 bay leaf, some black peppercorn and a clove of garlic. Add all ingredients to a 5 quart pot. Cover with cold water and bring to a boil over high heat. Reduce temperature to medium and simmer stock for one hour. Follow directions below for straining and storing.
Method 2: Preheat oven to 450°F. Toss scraps and garlic lightly with 1 Tablespoon of olive oil and place in a shallow roasting pan. Roast for 20-30 minutes (depending on size and variety of scraps) until caramelized, but not charred in any way. Transfer roasted vegetables to a large pot and cover with cold water. Add bay leaf and peppercorn and bring to a boil over high heat. Reduce temperature to medium and simmer stock for one hour. Follow directions below for straining and storing.
Straining and Storing: cool stock completely to lukewarm, then strain and discard (or compost) the solids. Pour stock into clean jars, leaving a good half-inch of headspace. Cool completely in the refrigerator. Freeze for up to three months or store up to five days in fridge.

~ Spanish Paella ~

Ingredients: a pinch of saffron ~ 2 mexican sausage links ~ 1 white onion, finely diced ~ 2 cloves of garlic, finely minced ~ 1 hot red chili pepper ~ 1 bottle of clam juice (240 ml) ~ 1/2 cup white wine ~ 1 1/2 cup water ~ 1 green onion, chopped, white and green parts kept separate ~ one whole red pepper, diced ~ 1 bay leaf ~ 2 cups of long grain rice ~ 1/4 cup peas, thawed ~ 1 cup of shrimp (deveined)

Directions: Put the white wine in a glass or measuring cup, add the saffron to it and set aside. In a few minutes the wine will turn pink and fragrant. Heat some olive oil in a large, high-sided frying pan. Remove the sausage meat from the casings and add to the pan, breaking up the meat into little pieces with a spatula. Cook for a few minutes until browned. Remove the sausage from the pan and set aside. Drain all but one teaspoon of sausage fat from the pan and heat it up again with a touch of olive oil. Rinse the two cups of rice in a mixing bowl and drain off the water (four times). Set the rice aside. Add the diced white onion and the bay leaf to the frying pan, cook a few minutes. Add the garlic and cook for a minute. Add the diced red pepper, the green onion (white part only) and the cooked sausage meat. Stir to combine and cook a couple of minutes until the red pepper softens. Add the rice to the hot pan and mix well for a minute to coat the grains with oil. Season with salt and pepper. Add the clam juice, wine and water and bring to a simmer. Turn down the heat, put the lid on the frying pan and cook covered for 30 minutes. Add the peas, the shrimp and the green parts of the green onion. Replace the lid and cook another five minutes or until the shrimp is cooked. Discard the bay leaf and serve. ~ Chef ~

*~*~* Sock It To Me Cake *~*~*

Ingredients:
1 package of Butter cake mix
1/2 cup granulated white sugar
3/4 cup vegetable oil (or applesauce)
4 eggs
1 cup of sour cream
1 cup chopped walnuts
1 1/2 tsp vanilla
Filling:
1 1/2 tsp cinnamon
5 tsp brown sugar
Directions: Pre-heat oven to 350° F. Spray the bundt cake pan with cooking spray and set aside. In a large mixing bowl, mix the eggs, sugar and oil (or applesauce) until well combined. Add in the cake mix and beat again until mixed thoroughly. Now add in the nuts, vanilla and sour cream and beat well. Pour 1/2 of the cake mix into the bundt cake pan. Now it's time for the Topping. Mix the cinnamon and brown sugar together and spread it evenly over the batter in the bundt cake pan. Pour the remaining batter on top of the cinnamon sugar topping. Carefully place the bundt cake pan in the oven and bake for 35 -40 minutes. Check the cake ... oh you know how. Once the cake is done allow it to cool in the pan for 10 minutes, then remove and serve immediately. No icing needed. ~ Chef ~

~ Springee Macaroni Salad ~

I figured since we were 'Springing Forward' this would be a great recipe for this weekend.Ingredients: (for the Salad): 1 pound of penne * 1 tablespoon of olive oil * 3 large garlic cloves, thinly sliced * 2 small zucchinis (8 ounces) cut into matchstick size strips * 2 cups of sugar snap peas, strings removed * 2 cups of cherry or grape tomatoes * 1 large carrot, grated * 1/3 cup of olives, pitted and halved * 1 cup small fresh mozzarella balls, cut into bite size pieces * 3 scallions, chopped * (for the Dressing): 6 tablespoons of olive oil, divided * 3 tablespoons of red wine vinegar * 2 teaspoons of Dijon mustard * 2 tablespoons of honey * 1/2 teaspoon of dried oregano * salt and pepper to taste * 1/4 cup of Parmesan cheese, grated

Directions: In a large pot cook pasta according to package directions. Do not overcook, as pasta should be al dente. Drain and rinse under cold water and drain again. Place pasta in a large bowl. Meanwhile, heat 1 tablespoon of olive oil in a large skillet. Add garlic and cook 1 minute. Add zucchini and cook for 1 minute. Add snap peas and cook for 1 minute. Stir in tomatoes, remove from heat. Transfer to bowl with pasta. Add grated carrot, olives, mozzarella and scallions. Toss to distribute vegetables. In a small bowl whisk together all dressing ingredients. Pour over pasta salad and toss. Refrigerate between 4 and 24 hours. Serve sprinkled with Parmesan cheese. ~ Chef ~

~ Baked Spaghetti Casserole ~

Ingredients: 1 lb. ground beef ~ 1 large can Hunt’s spaghetti sauce ~ 1 (15 oz) can tomato sauce ~ 1 medium onion, diced ~ 2 cups Mozzarella ~ generous shakes of oregano, basil, salt and pepper ~ 8 ounces of spaghetti
Directions: Brown the meat with the onion. Drain the fat. Cook the spaghetti according to the package directions. Drain and stir it together with the meat, sauces and extra spices. Pour into a casserole dish and top with the cheese. Bake at 350 degrees for about 30 minutes or till hot and bubbly. ~ Chef ~

~oOo~ Coca-Cola Cake ~oOo~

I know I have probably posted this recipe before but it's worth repeating!
Ingredients:
2 cups self-rising flour
2 cups sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup butter
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
(for Frosting)
1/2 cup butter
1 tablespoon cocoa
6 tablespoons Coca-Cola
1 box confectioner's sugar, (1 pound)
1/2 cup chopped pecans

Directions:
Grease and flour a 9 x 13-inch pan and set aside. In a large bowl combine flour and sugar. In a pan combine the cocoa, Coca-Cola, butter and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture. In a separate bowl mix eggs, buttermilk, baking soda and vanilla; add to the first mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done. To prepare the frosting: in a pan bring butter, cocoa and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in the nuts. Spread over the cake while both cake and frosting are still warm. Now get the fork! ~ Chef ~

~ Super Tuesday Tasty ~

~~~ BOURBON-GLAZED PORK CHOPS ~~~
Ingredients:

½ cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons Bourbon
½ teaspoon salt
¼ teaspoon pepper
6 pork chops (bone-in, 1-inch-thick)

Directions: In a shallow dish stir together the first 6 ingredients then add in the pork chops. Cover dish and chill for 1 hour, turning once. Remove the pork chops from the marinade, reserving marinade. Grill pork chops over medium-high heat, covered with the grill lid for 10-12 minutes (or until your liking), turning once. Transfer the reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes. Pour the Bourbon sauce over the pork chops and serve. ~ Chef ~

~ Cabbage and Potato Casserole ~

Ingredients: 1/4 c. butter * 1 small head of cabbage, coarsely chopped * 2 c. shredded Cheddar Cheese * 2 large onions, sliced * 4 medium potatoes (cooked, drained & sliced) * 1 (13 oz.) can Cream of Chicken soup
Directions: In a large pan melt the butter. Once melted add the chopped cabbage and onions. Saute until completely wilted. Once wilted place half of the cabbage, onion mixture in a 3 quart casserole dish. Now place half of the cooked sliced potatoes on top. Then sprinkle with 1 cup of the cheddar cheese. Repeat cabbage and onion mixture then sliced potatoes. Once you've got it layered pour the cream of chicken soup completely over the top. Sprinkle the remaining cheddar cheese on top and bake at 350 degrees for 30-45 minutes. ~ Chef ~

~ National Peanut Butter Day ~

* Peanut Butter Cake with Peanut Butter Frosting*

Ingredients:
1/2 c butter
3/4 c peanut butter
1 c sugar
1 egg
1 3/4 c flour
1 tsp baking soda
1 c sour milk (add 1 tablespoon of vinegar to 2% milk)
(For the Frosting) 1/8 c peanut butter ~ 4 oz cream cheese, room temperature ~ 1 Tbsp HOT water ~ 1 1/3 c powered sugar
Directions: Preheat oven to 350 degrees. Grease a 9x13 inch pan using butter. Now cream the butter, sugar and peanut butter. Add beaten egg. Mix until creamy. Mix baking soda into the flour and then add this into the creamed mixture alternatly with the milk. Blend until it looks a little fluffy. Usually about a minute on medium speed with a hand mixer. Bake at 350 degrees 25-30 minutes or until knife comes out clean. While cake is cooling make the frosting. Combine all ingredients and mix on medium speed with hand mixer until creamy. If too thin, add a little more peanut butter. When cake is completely cooled spread your frosting. Nothing left to do now but ... enjoy Peanut Butter Day! ~ Chef ~