Its Not Just About The Food

We've Moved!

2011-05-04T09:40:00.000-07:00

Come on over and join us! The recipes from this blog will be moved to the Plucky Archives! We look forward to your joining our community!

The Plucky Housewives Admin Team

Jamie Oliver's in Oxford

2011-04-15T14:21:00.000-07:00

Its called Jamie's Italian and it was one of the best places we ate in all of Oxford, or England, for that matter. It was a Monday night and it still was hopping. Our host at our B&B warned us there might be a que outside, but to not be put off. There wasnt and we were seated immediately. Our server, a nice lad from Oxford who was off to be a policeman in a few short months was delightful. He was thrilled that after serving over 600 Americans the previous week, he finally met someone from America who was NOT from New York or California. We glad we could accomodate him!

Bruschetta and the Best Olives on Ice!

Our starters came, a bruschetta with oven dried tomatoes cooked with basil, garlic and creamy ricotta and the best the "worlds best olives on ice". There lived up to their title, those olives. Green olive from Puglia and a sundried tomatoe and black olive tampenade. The Puglia olives creamy, almost like a black olive. I could have eaten olives all night! The bruschetta was perfect. The bread was crisp, the ricotta creamy and the tomatoes were smoky and lucious.

Scallop Special

For our mains, Tom had the Scallop special that was succulent and perfectly cooked. I had the Rabbit Ragu Pappardelle. I loved the lemon and herb breadcrumbs throughout the pasta and the homemade pappardelle was perfectly al dente. The marscapone added a sweetness and creaminess to the dish that finished it off perfectly. The rabbit was cooked well and a good choice! I thought of trying to recreate this at home, using smoked salmon instead. Ill give it a go sometime and let you know.

Who is YOUR farmer?

2010-06-04T22:01:00.000-07:00

This year we decided to come back to the farm! We enrolled in a local CSA and purchased a spring share, a full summer share, a fall share and an organic/pasture-fed chicken share. (For those unaware - CSA stands for Community Supported Agriculture). Our farm is JenEhr and I cant rave enough about the first four weeks of crops!

The first night home, with our first chickens, I made an herb roasted chicken, some sauteed japanese hakurei turnips with leeks and green garlic, a spring mix salad with the sweetest (yes sweet) radishes and a strawberry-rhubarb pie.

Jeremiah's first comment was - "Mom, that chicken tastes strange". It wasnt a bad comment, not at all. He loved it. He thought I had used something different on it. We spent some time explaining to him WHY the chicken tasted different and basically, that's what a chicken is SUPPOSED to taste like!

I had been thinking this week how its been very different for my children than it was for me. I didnt grow up on a farm, like my own mother, but we were never farm from the earth. Gardening in the back yard was not enough for her. No, we had to have at least a 1/2 acre somewhere - to mini-farm. So summers were spent going to the garden, weeding, watering, planting, hoeing, harvesting. It didnt stop there. I think I learned how to can tomatoes before I learned how to ride a bike!!

And speaking of chickens - every summer she got a dozen or so chickens from a local farm as well. I remember on several occasions, going the farm, seeing them butchered, taking them home and preparing them to be frozen so we could have them throughout the winter. Huge metal washtubs in the front yard. One with hot boiling water to loosen the feathers and the other with cooler water so they wouldnt "cook". Plucking the feathers, then cleaning out the insides. Right in the heart of the city of Madison.

Mom always went to the farm and got her eggs, until I was at least a few years into college or even married, if I remember correctly (somewhere in the 80s). The eggs werent "certified organic" or "pasture-raised"; the chickens werent labeled "free-range"; neither were the vegetables from our own garden. They were just the products of our (mostly my mother's) labors. But really, it was a microcosm of the CSA.

So I am not far from the traditions of my family.

I can tell you with all honesty, I will never be a farmer. I like growing herbs (in pots, on my porch) and planting flowers (in pots, on my porch). I dont even mind going to the pick-your-own farms and picking strawberries, tomatoes, peppers, tomatillas, zucchini, squash. However, I do so appreciate those local small farms that have a passion for producing GOOD food. So much so, that I feel I must support their efforts. So far in just a few weeks, I have several batches of spinach blanched and frozen, I have made a stash of strawberry rhubard sauce; I am now completely converted from using V8 juice for my homemade stew to the wonderful tomatoe puree that was made by my farm; and finally we enjoy discovering new foods that have quickly become favorites.

I am thankful for JenEhr - my farm.

PS - This week I will post my recipes for the strawberry rhubarb sauce and the japanese turnip sautee!

Jenni's Chicken Tikka Masala

2010-03-10T06:50:00.000-08:00

I recently discovered this absolutely yummy dish. I know, I am a little behind the entire world when it comes to Indian Food, okay? I was afraid. Of what, I have no idea, but oh my my. So in my, I have to figure out how to make this dish" mood, I discovered its not all that Indian, but a britishized (is that a word) version of Chicken Masala. Leave it to the brits and their desire for gravies and an imaginative Indian chef's desire to please the customer (or so the story goes).

So, I probably read about 100 versions of Chicken Tikka Masala that there are and as always, I snarfed ideas from about 10 of them and came up with this. It was well-received by family and friends, and myself for that matter. My husband, being a gravy lover, wanted his gravy a little thicker, but that’s one of those things you can just adjust yourself.

Here it is. Enjoy. Let me know if you made any adjustments and how it worked!
--------------------------------------------------------------------------------

Marinade:

1 cup fresh yogurt (I use organic Greek Yogurt)
I cup finely chopped cilantro leaves
2 T ginger paste
2 T garlic paste
4 T (+/-) garam masala
2 dry red chillies chopped (more or less, depending on your heat preference)
3 T lime juice
6-8 boneless skinless chicken thighs, cut in 1/2

Mix chicken into the marinade. Cover and refrigerate overnight. When ready to put together: Grill the chicken thighs until almost done. Leave slightly pink in center. Remove to plate.

"Gravy"

1 T butter (Ghee or clarified butter)
1 med onion, finely chopped
4 cloves of garlic - finely chopped
4 red chillies - finely chopped (more or less, depending on your heat preference)
2 t ground cumin
2 t paprika
2 T garam masala
2 T brown sugar
(handful cilantro - chopped)
I large can petite diced tomatoes
1 med can crushed tomatoes
1 cup heavy cream
Salt and pepper to taste

Heat wok and melt butter. Add onions. Cook until soft. Add garlic and chillies. Cook until soft. (about 1-2 minutes). Add cumin, paprika, garam masala, brown sugar. This will make a paste-like mixture. Add diced tomatoes and crushed tomatoes. Stir well. Cook until mixture cooks down and is thick. (About 5-10 minutes). While cooking, chop chicken into nice bite-sized pieces. Add to tomato mixture. Cook an additional 5-10 minutes. Add cream. Cook until warmed thoroughly and reduced. Salt and pepper to taste.

Serve over basmati rice and Naan. For basmati rice, use a ratio of 1-1/2 c water to 1 cup of rice. Allow the rice to soak in the water for about 10 minutes prior to cooking. Fluff with a fork before serving.

Printable Version

Pastry-topped Turkey Casserole

2010-01-09T16:42:00.000-08:00

I know - TWO recipes in one day! I just had to post this, mainly cause my girls are always looking for recipes and secondary because it is SUCH a good recipe and turned out SOOOOO good! I have to confess that it is a Jenni creation. I was searching for leftover turkey recipes and just couldnt find something that made me really want to eat turkey again. I saw a turkey pot-pie recipe that had a top crust and all of a sudden, the ideas came. We tried it out and my husband was in heaven. So here it is. You can play with it too, if you like. Tell me your variations. By the way, the picture is NOT a picture of this exact recipe. I snarfed it from somewhere else. However, it does show the type of pan and how the pastry can be put on top, with the steam vents cut in! ENJOY

PASTRY TOPPED TURKEY CASSEROLE - Serves: 6

2 cups chopped cooked turkey/chicken is also good - you can use the roasted chicken from the supermarket too, in a crunch.
1 red pepper, seeded and chopped
1/2 red onion - diced
2 cloves of garlic - peeled and crushed
1 can diced water chestnuts (drained)
1 pint fresh mushrooms, cleaned and sliced
1 can chopped green chilies
2 cup shredded sharp cheddar cheese
1 t coriander
1 t celery seed
1/2 c mayonnaise
1/2 c sour cream
1 can cream of celery soup.
hot sauce to taste
salt and pepper to taste
1 (8 oz.) can crescent dinner rolls
1 egg, slightly beaten, with 1 T of water added
2 tsp sesame seeds

In a hot pan, saute chopped red pepper, garlic and onion in 1 T of olive oil, just until soft. Remove and set aside. Saute mushrooms in same pan, adding a little bit more of olive oil. Set aside with pepper, garlic and onion.

In a medium size mixing bowl, combine chicken, sauted vegetables, water chestnuts (drained), chilies. Mix. Add to the chicken mixture, the mayo, sour cream, soup. Mix thoroughly. Add coriander, celery seed, salt, pepper and hot sauce. Mix thoroughly. Spoon mix into a baking dish (shallow is better). Roll out crescent rolls, pressing perforations to seal. Place dough mix on top of casserole dish and press to sides. Make a few hash marks in the dough, to allow for steam to escape while baking. You can also use the dough to make strips and make a beautiful lattice work on top, if you like.

Using the egg/water mix, brush the tops of the dough lightly. Sprinkle with sesame seeds. Bake at 350 degrees for 30-35 minutes, or until golden brown. Serve with a crispy romaine lettuce salad!

Printable Version

Orange Cream Fruit Salad

2010-01-04T10:58:00.000-08:00

Last night we made a turkey dinner for the sole purpose of indulging eldest child in her need to have her mother's stuffing (since she was unable to make it home from the western regions for thanksgiving). I didnt do a full-on thanksgiving dinner, just turkey, stuffing, mashed potatoes, corn, gravy and what I think is the best fruit salad on the face of the earth. So here it is...again, its not all that "healthy". The fruit is deceiving!

ORANGE CREAM FRUIT SALAD

1 (20 ounces) can pineapple chinks, drained

1 c seedless grapes, halved

1 pear, cored and chopped

10-12 fresh or frozen strawberries, sliced

1 (11 ounces) can mandarin orange sections, drained

2 medium bananas, sliced

2 medium grapples, cored and chopped

1 (3-1/2 or 3-3/4 ounces) pkg instant vanilla pudding mix

1-1/2 c whole milk

1/2 of 6 ounces frozen orange juice concentrate

3/4 c dairy sour cream

In a large bowl, combine pineapple chunks, grapes, pears, strawberries, orange sections, bananas, and apples. Set aside. In a small bowl, combine dry pudding mix, milk and orange juice concentrate. Beat with rotary beater 1-2 2 minutes or until well blended. Beat in sour cream. Fold into the fruit mix. Cover and refrigerate several hours.

Crispy Oven Roasted Potatoes - English Style

2009-12-31T08:39:00.000-08:00

I found out a few years ago that there was more than one way to do oven roasted potatoes. I was doing a little research to replicate a traditional English Sunday Supper and found my great-grandma's version of potatoes. For years I wondered why my mom's roasted potatoes (which are incredibly delicious) were different than my great-grandma/great-aunts, that were always so crispy on the outside. So here, to go along with the Christmas Dinner theme (yeah - its a week past Christmas, I know) is the secret!

8 large russet potatoes, peeled and quartered. (For this version, russet/Idaho potatoes really work the best).
vegetable oil, lard, olive oil or any fat with a high smoking point.
Optional - herbs for seasoning oil/potatoes - rosemary, thyme, garlic, chopped onion
Salt and Pepper

Preheat oven to 400 degrees F

First, par boil the potatoes in generously salted water for about 5-10 minutes, only until the outside edges are cooked. Drain potatoes in a collander. Then shake the collander to roughen up the edges of the potatoes. This helps the potatoe absorb the oil and crispen then up!

Put about 1/2 inch of fat into a roasting pan. The pan needs to be large enough to hold the potatoes in one layer! This is essential! Add 1/2 inch of fat into the pan and any herbs you wish to flavor with. Place the pan into the oven and heat to smoking. Remove pan from oven and add potatoes, tossing a bit to coat the potatoes. Place back into the oven and roast for about 30-45 minutes. Check the potatoes midway and turn the potatoes to crisp the other sides. Remove when pierced with fork and tender, crisp on all sides. Salt and pepper to taste. The potatoes can sit for up to 15 minutes and stay crips, before they start to soften.

Yorkshire Pudding

2009-12-17T07:31:00.000-08:00

Today - Recipe for Yorkshire Pudding to accompany the Standing Rib Roast below.

All I can suggest is dont be afraid. Its really quite easy and just dont open the oven door, or you'll have a flat pudding!! None of these holiday recipes are fat-free, low-fat, and they never would make the cover of Healthy Eating, but that's what the Holidays are for! Eat healthy all year long and enjoy a few weeks of some good home cooking!

Yorkshire Pudding

I cup of flour
1 Cup of whole milk
Pinch of salt
3 eggs
----------------------
Hot fat from standing rib roast

Preheat the oven to 450 degrees F. Mix the batter ingredients (everything but the hot fat). Let rest for 10 minutes.

You can make these in the same roasting pan that you cooked the rib roast in. Make sure there is at least 1/2 inch of hot fat in the pan. Add extra oil if necessary and make sure the pan is hot. You can place it back in the oven to heat it up. Instead of the roasting pan and one large pudding, you can use medium muffin tins. Make sure again, that the pan is hot and there is about 1/2 inch of oil in each muffin tin. Pour the mix into the pan. Place the pan into the oven and cook about 15-20 minutes. DO NOT OPEN THE OVEN DOOR! You want the pudding to rise as high as possible. Make sure your oven light is on, so you can check on doneness. They will be risen above the pan and golden brown. When done, remove from the oven and serve immediately!

Printable Version

Christmas Dinner 2009

2009-12-16T13:21:00.000-08:00

This year for Christmas dinner, we are having a traditional English Christmas fare, standing rib roast, Yorkshire pudding, crispy oven roasted potatoes, gravy, roasted brussel sprouts, asparagus, figgy pudding with vanilla sauce and some banana cream pie just because. It took me forever to find a figgy pudding recipe that actually sounded delicious, so I do not know how "authentic" it is, but what the heck.

For years I have done something different on Christmas. I am so beyond turkey by Christmas day and I love lamb and ham in the spring. This year we have had guests during the month of December, but I am really beyond ham at this point. I have made a goose, a duck, and Cornish hens in previous years and all were good.

The Standing Rib roast tradition actually comes from my mother (again, I know..) and it was done on Christmas eve, when my family really celebrated Christmas. My dad made his career as a professional musician and getting up early was never something that was going to happen, so we always went to visit grandma, came home to a wonderful beef dinner and open presents that Santa had left while we were traversing the Wisconsin country side.

I honored the Christmas eve beef tradition for a few years, but this year decided that our Christmas eve was going to be just family and simple. Save the meal for Christmas day when I was not going to go anywhere or do anything, anyway!

It will be a quiet Christmas day, just the family and some good friends visiting. A good day for some games, puzzles, movies, and friends.

Here is the menu. I wont put up the Figgy Pudding recipe yet, cause, well, I haven’t tried it, made my changes and tasted it.

Standing Rib Roast

The key to cooking a standing rib roast is the cut of meat you purchase. I like mine bone-in, for obvious reasons. Typically the number of ribs in the roast x2 is the number of people it will feed, for example:

Six people - 3 rib roast

Eight people - 4 rib roast

Ten people - 5 rib roast

More flavor comes off the bone. You pay for the bones, but it is really worth it.

Make sure that the roast becomes room temperature before you begin cooking. I break down a head of garlic, then make slits in and throughout the roast, stuffing a clove of garlic into each slit. Do not overdo it! Use is wisely and sparingly. There are just as many thoughts about how to season the roast as well. I prefer a coat the roast with a little olive oil, then sprinkle fresh herbs (rosemary, thyme, basil) and salt and pepper. Sometimes I will just do salt and a layer of freshly cracked pepper. Its all personal.

Preheat your oven to 450 degrees F. I recommend that for a standing rib roast, you get yourself a good digital meat thermometer. Place in the center most portion of the roast. Place the roast, fat side up, ribs down, in a heavy roasting pain (prefer stainless steel). Sear the roast at this temperature for 15 minutes. Then turn the oven down to 325 degrees F.

Begin to check for doneness about 1/2 hour before estimated cooking time. Remember, the roast will continue to cook once you take it out of the oven, about 5 degrees more. So gauge your time accordingly.

Rare 120-125 degrees

Medium rare 130-135

Medium 140-145

Medium well 150-155

Well 160

2 ribs (4-5 pounds) 60 to 70 minutes

3 ribs (7-8.5 pounds) 1.5 to 1.75 hours

4 ribs (9-10.5 pounds) 1.75 to 2.25 hours

5 ribs (11-13.5 pounds) 2.25 to 2.75 hours

6 ribs (14-16 pounds) 3 to 3.25 hours

7 ribs (16-18.5 pounds) 3.25 to 4 hours

Remove the roast from the oven on desired doneness. (KEEP THE FAT AND JUICES FOR YORKSHIRE PUDDING AND GRAVY). Cover with aluminum foil and allow to rest for 15-20 minutes (Remember, the temperature of the meat will rise, while it is resting).

When carving a standing rib roast, bone in, as a suggestion, make sure your knife is very sharp! Also, use the bones and a guide for your cut. You will be able to get two pieces of meat for every bone.

ENJOY! Tomorrow : Yorkshire Pudding and Crispy Oven Roasted Potatoes!

Printable Version

Corn Souffle/Casserole/Pudding - just yummy corn goodness!

2009-12-10T17:40:00.000-08:00

This is not an old family recipe, but a new family recipe and a new tradition. I was looking for corn souffle/pudding/casserole recipes and I just couldnt find one that I was looking for - that had the flavor combination I wanted. I wanted to combine a fried corn (I know pork fat) with the light and creamyness of a custard/souffle, yet I didnt want to beat egg whites. I also do not have the patience for a true souffle. Its not practical most of the time. So I took all of the recipes I found and then melded them together and came up with this. It is totally awesome and of course, not very "healthy". I will play with a healthy version of this recipe later - or if you do, post a comment and let me know

INGREDIENTS

• 1 lb thick sliced hickory smoked peppered bacon

• 2- 10 oz. pack of frozen corn

• 1/2 cup onion (chopped fine)

• 1 cup green and red bell peppers (chopped)

• 4 TBS butter

• 4 TBS plain flour

• 2 tsp salt

• 1 tsp paprika

• 1/2 tsp mustard powder

• 1/4 tsp black pepper (to taste)

• 1-1/2 cups whole milk (1/2 and 1/2 if you want more souffle consistency).

• 2 egg slightly beaten.

• 1 cup Ritz/Club (buttery)cracker crumbs

• 3 TBS butter

DIRECTIONS:

1. Chop up bacon and fry to crisp in skillet.

2. Remove bacon and drain on paper towel.

3. Fry corn in bacon fat, until lightly tender.

4. Preheat oven to 350 degrees while mixing up casserole.

5. Put 4 TBS butter in skillet and melt. Stir in onion and bell peppers and cook until soft.

6. Mix flour with seasonings.

7. Add to skillet and cook until brown and bubbly.

8. Slowly add milk (1/2 and 1/2) while stirring. Continue stirring until the mixture bubbles and is thick.

9. Remove mixture from heat and stir in corn and egg.

10. Put the corn mixture in a 2-3 quart lightly greased baking pan or casserole dish.

11. Melt 1 TBS butter and blend with cracker crumbs in a small bowl.

12. Sprinkle the cracker mixture on top of the corn casserole.

13. Bake for 30 minutes at 350 degrees F or until the crackers are lightly browned. You do not cover this casserole to bake, or the cracker topping will not be crisp and browned.

Printable Version

Potato Pancakes (Latkes)

2009-10-23T10:32:00.000-07:00

Potato Latkes. These were a favorite of mine growing up. I loved the nights when we would have these for dinner. Homemade applesauce and sour cream! I made them for my kids, from the time they were small as well and they became my daughter's favorite as well. I have even made them with a mix of zucchini and potatoe, as well as sweet potatoe and zucchini. I can post the variations later, if anyone is interested.

So this one is for Katy!

Potatoe Pancakes (Latkes)

8 medium Idaho potatoes, peeled

1 sweet (Vidalia) onion

Lemon juice

1 c flour

1 c half and half (whole milk can be substituted)

2 eggs, slightly beaten

1 T baking powder (or matzo added to the flour)

2 T melted butter

Salt and pepper to taste

Grate potatoes using a food processor or the large hole side of a hand grater. Chop onion into a size similar to the grated potatoe. Combine onion and potatoes. Sprinkle with lemon juice and let drain. Mix flour, half and half, eggs baking powder together. (if using Matzo, add the Matzo to the flour, before mixing in the egg and half and half). Squeeze any excess water from the potatoes and onions. Add the flour/egg mix to the potatoes. Add melted butter. Shape into 3 inch diameter patties, about 1/2 to 3/4 inch in thickness.

Heat oil in pan. There should be enough oil in the pan to come up halfway on the cake. Make sure oil is hot. You can test by placing a small piece of the batter in the oil. If it sizzles, bubbles and crackles you are good to go. Make sure you remove the test piece. Place no more than four patties into the pan. Let them cook and brown completely on one side before turning. Do not play with them. Just let them be! You will notice that the patties are ready when you can see the potatoes along the side, becoming golden brown. Turn them over and allow them to cook thoroughly on the other side. Remember, you should only turn then ONE TIME!

Remove from pan and place onto a paper towel to drain. Before adding more patties to the oil, remove all pieces. If you keep in the pieces, it will affect the temperature of the oil. Repeat the process until all the patties are cooked.

Serve warm with sour cream and applesauce.

Printable Version

4 Layers of chocolate and peanuts, much better than a Snickers bar!

2009-08-18T08:17:00.001-07:00

It's evil, but in a very good way. You have to be allergic to nuts not to like it and all you need is a small piece and it satisfies your need for sweet! There is NO possible way to make this healthy or less fattening. Sorry.

FIRST LAYER:
1-1/2 to 2 cups of milk chocolate chips
1/4 c of butterscotch chips
1/4 cup of peanut butter - I prefer creamy for this layer because it forms the "outside" of the bar.

Melt all of the ingredients above in the microwave for abt 1-1/2 minutes. Stir until smooth. You may need to add a few seconds, but DONT overcook! Spread in a greased 9 x 13 pan. CHILL while making the second layer.

SECOND LAYER:
1 cup sugar
1/2 stick butter
1/3 c evaporated milk
7 oz of marshmallow creme
1/4 cup of peanut butter - crunchy here is good, but you can use either and its all a matter of taste.
1-1/2 c cocktail peanuts (salted and roasted)

Place the first three ingredients in a saucepan and cook for 10 minutes over medium heat. Stir until smooth. Add marshmallow cream and peanut butter until all incorporated. Pour over the chilled first layer. Sprinkle nuts over the top. Place back into the fridge and CHILL while making third layer.

THIRD LAYER:
One 14oz bag of caramels, unwrapped
2 T of evaporated milk

Place caramels and evaporated milk into a microwave safe bowl and into the microwave for 2-3 minutes. Stir until smooth. Pour over second layer and CHILL while making FOURTH LAYER.

FOURTH LAYER:
1 cup milk chocolate chips
1/4 cup of peanut butter (creamy)
1/4 cup of butterscotch chips

Melt above ingredients in the microwave for about 1 to 1-1/2 minutes and stir together until smooth. Pour over third layer. Chill in refrigerator for several hours. Cut while still chilled.

Printable Version

Chocolate Sheet Cake - The Best

2009-03-24T10:14:00.000-07:00

TEXAS (or should I say WISCONSIN)
Chocolate Sheet Cake

2 c Flour
2 c Sugar
2 sticks of butter/margarine
1/4 c cocoa powder
1 c water
1/2 c buttermilk
1 t baking soda
2 eggs, slightly beaten
1 t vanilla

Sift flour and sugar into large bowl. In saucepan on medium heat, bring water, cocoa poweder and butter to a boil. Pour over flour mixture and beat well. Add buttermilk, baking soda, vanilla, and eggs. Mix well. Pour into a greased 11 x 17 sheet pan. Bake at 400 for 20 minutes. While still warm frost (recipe below).

Frosting

1 stick butter/margarine
1/4 c cocoa
1/3 c milk
4 cups of powdered sugar (you may need to add more. Not too thick, so its pourable, but not too thin, so that it soaks into the cake.
1 t vanilla
1 c chopped walnuts (optional)

Bring to a boil all ingredients. Beat well, until smooth and shiny. Stire in walnuts. Spread onto warm cake. Refrigerate to set frosting.

Cake keeps well in refrigerator.

Printable Version

FIRST ATTEMPT AT A CUPCAKE CAKE

2009-03-19T16:46:00.000-07:00

Its my first attempt....what can I say.

We had a blast though.

Definitely get more creative!

It's not your mama's Carmel Apple Bread Pudding

2008-12-19T20:50:00.000-08:00

Since its December, the holidays and noone is really caring all that much about healthy foods, most of the recipes we share are going to be those that are a tad more indulgent than what we would normally eat during the year. Like anyone really minds!

This recipes is a conglomeration of several delicious examples of bread pudding I have had over the years. It all started in Hawaii of all places, where a wonderful relief society president made me bread pudding for the first time. In hers, she used apple pie filling. It was so yummy, I have never made it without. This is comfort food at its finest, kicked up a few notches. ENJOY!

Caramel Apple Bread Pudding

10-15 slices of day-old bread. I use either a nice challah/egg bread or 2 loaves of the Pepperidge Farms Cinnamon Toast bread. Torn into medium bite size pieces.

4 eggs

3 c of half and half

2/3 c sugar

2 tsp of vanilla

1/2 t of salt (optional)

1/2 t of ground cinnamon

1 can apple pie filling

Heave oven to 350 degeres. Spray bottom of 8 x 13 cake pan with pam. Beat eggs in medium bowl. Stir in remaining ingredients. Put 1/2 of the torn bread slices into the pan. Take one-half can of the applie pie filling and spread over the bread. Pour 1/2 of the egg mixture on top of the bread/apple mix. Put remaining pieces of bread over the top. Spread the remaining apple pie mix on top of the bread. Pour the remaining egg mix on top. Bake uncovered for 50-60 minutes or until knife inserted comes out clean. Serve warm with caramel sauce (See below) and french vanilla ice cream.

Caramel Sauce

2/3 c packed brown sugar

1/2 c light corn syrup

1/2 c half and half

2 T butter.

Heat all the ingredients to boiling in 1 qt sauce pan over medium low heat, stirring constantly. Drizzle over top of bread pudding and ice cream.

Lower calorie/lower fat version: (Again - this is comfort food, so low is all relative). You can substitute the half and half for 1% or 2% milk. No adjustment in amount is necessary.

Small Family: Reduce everything in half and prepare in an 8 x 8 pan.

SUGGESTIONS: As indicated above, I use Pepperidge Farms Cinnamon Swirl Bread (with or without raisins, its your preference). It adds another layer of flavors.

Holiday Frozen Banana Split

2008-12-17T04:15:00.000-08:00

This has been a holiday tradition for as long as I can remember Christmas at the Hellers. We would make a run to my grandma's in Columbus and then come back and open presents. There was always a frozen desert there to eat. When I first got married, I remember searching through the stores for peppermint candy cane ice cream in Honolulu Hawaii and was so upset when I couldnt find it. We came up with the idea of just crushing candy canes and folding it into the vanilla ice cream that I had bought instead of what was SUPPOSED to be in the desert. We then added a little peppermint extract. Folded it together and then spread it on top of the bananas. Every year I search for candy cane ice cream after Thanksgiving.

It is the kind of desert you do not feed your children close to bedtime, well, adults too. If you are hypoglycemic, forget the sugar pills, just have a small piece of this. I know its frozen, its ice cream and its winter, but it is so worth it! Besides, you can store it in the garage if you need to (That's if you live in the norther tundra, like we do. California or Florida, I dont know that the garage is a good storage solution!)

One 1/2 gallon of candy cane or peppermint stick ice cream, slightly thawed
1 recipe of Hot Fudge Sauce (see below) completely cooled.
2-3 bananas sliced into about 1/2 inch rounds.
1 bag of oreo cookies, (crumbled in a food processor) combined with 1/2 stick of butter melted.
1 regular size container of cool whip
10-15 candy canes crushed

Assemble the following:
In a 9 x 13 cake pan (I use a glass cake pan) press the oreo cookie crumble/butter mixture.

Place the sliced bananas on top of the cookie crumbs, covering the entire area.

Slice ice cream into 1 inch slices and place over the bananas in an even layer, covering entire area. This works when it is slightly thawed and you can use a cutting knife to slice through.

Spread completely cooled hot fudge sauce over the top of the ice cream.

Spread Cool Whip over the top of the fudge sauce.

Sprinke crushed candy canes on top of the Cool Whip.

FREEZE SOLID.

HOT FUDGE SAUCE RECIPE:
1 c evaporated milk
2 c powdered sugar
1 stick butter
1 c chocolate chips
1 t vanilla

Add all incredients (except vanilla) to a heavy sauce pan. Cook on med-low, stirring constantly. Cook until the sauce if bubbly and thick (about 10 minutes). When it begins to cool, it will thicken. Stir well. You will notice a glossy shine to the sauce.

There are no lower calorie or low calorie versions of this. It totally messes with the devlish purpose of this dessert. If you insist, try using just the dark cookie crumbs or graham cracker crumbs. Replace the butter with margarine. Use a reduced fat ice cream and the lite cool whip, but no matter what you do, its still just not something that you would call healthy, so what the heck, eat and enjoy as is.

For smaller families: This can be made to be any size you want it to be. Just find a container that works for you/your family and layer accordingly.

SUGGESTIONS: The fudge sauce is great by itself warmed and poured over ice cream. Cold, it is thick enough that you can spread between two cookies or on graham crackers.

This dessert can be made at any time of the year, using any fruit that will freeze well, any flavored ice cream and any combination of crumbles on top. Be creative. It is simple, it is fun to make and everyone will love it!

Chicken Divan

2008-12-17T03:44:00.001-08:00

This recipe was one of my mom's creations (as were many), born out of "what do I have in the pantry to feed 10 people). This was her leftover, throw together, recipe that now has become a family favorite.

2-3 cups cooked chicken (both white and dark meat)

2-3 cups cooked rice

1 large (family) size pkg of chopped broccoli

2 cans cream of chicken soup

1 c mayonnaise or sour cream (I have used both)

1 tsp lemon juice

Salt and pepper to taste

1-2 tsp of paprika

1 cup shredded cheddar/colby/ cojack cheese

browned bread crumbs ( I like to use panko bread crumbs)

Blanch broccoli until no longer frozen (it doesnt have to be cooked all the way through). In a large bowel add the broccoli, cooked chicken, cooked rice. soup, mayo, lemon juice, s&p, paprika and shredded cheese. Mix to incorporated. Place into buttered large casserole dish. I use one that is longer and more shallow rather than a deep one. Sprinkle with buttered bread crumbs. Bake at 350 for 25-30 minutes. I serve with a salad.

Lower calorie/lower fat version (note I say LOWER calorie instead of LOW calorie): Use the reduced fat cream of chicken soup and the reduced fat mayonnaise. Eliminate the buttered bread crumbs. DO NOT SUBSTITUTE low-fat cheese. It doesnt have the same melting consistency as regular cheese and ends up being stringy and has a bizzare texture.

Small Family: reduce everything in half.

Really Small Family (for one or two): Make the small family recipe and freeze the other half. You will need to unthaw completely before you bake. The cheese, if well-incorporated into the casserole before freezing, should melt fine.

Suggestions: I use both white and dark meat for the chicken. Usually its the leftover chicken from baked chicken a few nights before. You can use either mayonnaise or sour cream. Either regular or reduced-fat. They both work. I have also replaced the chicken soup with a medium white sauce made with chicken broth or boullion instead of the milk. That helps to reduce the overall fat content as well and adds a layer of flavor that you loose with the canned soups. Also, Panko bread crumbs make a much crispier topping than the regular. They are lighter, not as heavy.