Tag Archives: easy

Browned Butter Chocolate Chip Caramel Pie With Salted Caramel Sauce

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Browned Butter Chocolate Chip Cookie Pie With Salted Caramel Sauce-001

I am one of those weirdos who owns enough cookbooks to fill a room. It would be a small room yes, but a room nonetheless. Adding in cooking magazines like those Holiday ones that come out yearly and old issues of Gourmet and Food And Wine, etc etc, as well as paper cookbooks like the ones Pillsbury used to put out monthly (do they even still do that?) I have over a thousand cookbooks. It’s a sickness. Honest. And in our modern era, it’s a sickness that has gotten worse. How? Because now, I can get a cookbook out of the library and if it’s one that I find I’ve put about 10 or more sticky tabs in to save the pages, that means it a keeper. That used to mean that I would have a bazillion overdue books lol. But now it means that I can find the same cookbook on Amazon and buy it, sometimes for as little as 4 bucks with shipping, and tab the hell out of that bad boy.

But a lot of my favorite cookbooks are older ones that have proved to be tried and true. My Fanny Farmer Baking Book is one that I use often as are, surprisingly enough, a handful of the old Pillsbury paper cookbooks. Probably because, back when I was still learning to cook for a family, I found many recipes that went into our traditional holiday routine from them.

Another that I use is an old spiral bound Nestle Toll House cookbook. I was looking through it for inspiration the other day when I saw a recipe for Toll House Pie. It’s one that many home cooks have made… a chocolate chip cookie dough set into a pie shell. Sounded like something I could play with. The first time I made it, I undercooked it. Plus, the recipe had NO vanilla in it at all and far too much butter, to the point where I had to clean my oven because it lefts puddles of scorched butter on the bottom of it.

This time, I did it MY way. I added in some vanilla extract, used less butter, browned the butter for a nutty flavor (on a side note, with the browned butter, this batter was good enough to just eat out of the bowl! OMG, it was yummy!), added some caramel bits and topped the slices with some salted caramel sauce and chocolate sauce. All in all, made that way, it can be either a special dessert for the family or something worthy of guests.

Don’t be tempted to add extra chocolate chips or caramel to this. You know you’ll want to (we ALL do it 😛 ) but I think that was part of the reason my first pie didn’t cook correctly. There was just too much in it for it to cook through even though it seemed done. Stick to the measurements here.

You know the drill. 🙂

Browned Butter Chocolate Chip Caramel Pie With Salted Caramel Sauce

  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 3/4 cup unsalted butter, browned to a golden brown, then cooled to room temp
  • 1 1/2 teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips
  • 1/2 cup Kraft caramel bits (you can also use whole caramels; just cut into quarters to get the 1/2 cup measure)
  • 1 9 inch pie shell, unbaked (you can use store bought or homemade. I went the lazy route this time and used a frozen shell)
  • A half batch of this caramel sauce or you can use pre-jarred (I used Trader Joes Salted Caramel sauce because it’s amazing and almost as good as homemade) for drizzling…pouring…eating plain…bathing in…whatever
  • Chocolate sauce for drizzling
  1. Preheat your oven to 325 degrees.
  2. In a large bowl, beat the eggs until foamy.
  3. Add in the flour, sugar, dark brown sugar and vanilla extract.
  4. Blend in the browned butter, then fold in the chocolate chips and the caramel bits.
  5. Spoon into the pie shell and smooth top with a rubber/silicone spatula. Eat what’s left on the spatula. Make sure it’s a lot. You can thank me later.
  6. Bake at 325 for 60 to 70 minutes. The top should be golden brown and dry looking. Let cool to room temp before slicing then use a hot sharp (preferably serrated) knife to get clean cuts. Cut this into VERY thin slices as it’s quite sweet and rich. You should be able to get ten slices from this pie easily.
  7. Top each slice with a (large) dollop of salted caramel and drizzle with chocolate sauce. Sprinkle each slice with a little sea salt if you’re so inclined. If you’re really into overkill and diabetic comas, spoon on some whipped cream too. I won’t judge.

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Lemon-White Chocolate Pound Cake With A Lemon Honey Glaze

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Lemon White Chocolate Pound Cake With A Lemon Honey Glaze

Lemon White Chocolate Pound Cake With A Lemon Honey Glaze


I have a thing for pound cake. I may have mentioned that before. While I love fancier desserts too, especially those that are rich, creamy and filled with 5000 sticky calories per serving, I also love the simple desserts. Pound cake is just so homey, comforting, and darned easy. And if you want creamy, all you need to do is top it with whipped cream, 12 scoops of ice cream and chocolate sauce. Not that I’d do that of course. Nope, nope, nope, not me *wipes chocolate sauce off chin*


I was torn between making a lemon pound cake, which I’ve been promising my husband for weeks lol, or Pumpkin Bread, because personally, I’m ready to get my Autumn on. But the followers on my facebook page voted for the pound cake (you meanie butts you!!! You’d better be glad I lurves you all! 😛 ) so here you go.

As I mentioned to them, I can’t, however, make just a “normal” pound cake. I’ve said before (and will probably say again because I’m getting old and forgetful. Did I mention that I’m getting old and forgetful?) and will say again (because I’m old and forgetful) that I lack the gene that makes me capable of making a recipe as listed. Nope… gotta either drastically change one so that it is like giving plastic surgery to Justin Bieber and making him look like Madonna or I have to just make up one of my own.

This one is just your basic pound cake incarnation. But I added a ton of lemon flavor as well as a touch of ginger for zing to the batter. Then for good measure I dumped some white chocolate chunks in there. They melted entirely into the batter, leaving these little pockets of slightly crispy sweetness. And if you’ve never had white chocolate with lemon, you’re in for a treat. They go SO well together! Then I topped this with a tart lemony glaze that has a subtle hint of honey.

This is NOT a mild little cake. It’s quite sweet, so serve small slices.

You know the drill…

Lemon-White Chocolate Pound Cake With A Lemon Honey Glaze

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons lemon zest
  • 1 cup white chocolate chips
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon extract (if you have an emulsion, even better, Use 1 teaspoon)
  • 1/2 cup lemon juice
  • 2/3 cup oil
  • GLAZE-
  • 1 cup powdered sugar
  • 2 tablespoons honey
  • 2 teaspoons sour cream
  • 1 teaspoon lemon zest
  • 1/4 teaspoon lemon extract
  • 2 tablespoons lemon juice
  1. Preheat oven to 350 degrees. Spray a 9 inch loaf pan with a non stick spray such as Bakers Joy.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, lemon zest and white chocolate chips. Stir well.
  3. In a medium bowl, combine the eggs, extracts, lemon juice and oil. Whisk to combine.
  4. Pour the wet ingredients into the dry ones, all at once. Stir well to combine until there are no dry floury spots left.
  5. Pour the batter into the prepared pan Bake at 350 until a wooden skewer inserted into the middle comes out clean, about 60 minutes. If it starts to get too brown on top, cover loosely with foil.
  6. When done, cool in pan for five minutes, then run a butter knife along the edges to loosen the cake and turn it out onto a wire rack to finish cooling.
  7. For glaze, combine all the glaze ingredients in a small bowl. Whisk to combine, making sure to get rid of all the lumps.
  8. Pour or spoon glaze over the cooled cake.

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Herbed Onion, Shallot & Cheese Bread

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Herbed Onion, Shallot & Cheese Bread

Herbed Onion, Shallot & Cheese Bread

I love baking. I betcha never knew that, did you? I run a quiet little blog full of main dish recipes, vegan yummies (is it just me or the phrase “vegan yummies” a total contradiction in terms? hehe) and no baking whatsoever. or something like that. But really… I do love to bake. I don’t bake so that I have something to post on the blog. I blog because I love to bake. There is something about combining a bunch of ingredients, tossing them into a pan and creating something homey and comforting that appeals to the nurturer in me. And I love to share the recipes. And watch you all get fat with me. And buy stock in “fat girl pants” companies.

I especially love baking this time of year. Doesn’t most everyone? that whole colder weather, cozy house, yummy smells thing is great incentive. It’s also great incentive to buy a treadmill and a gym membership, but we won’t go there. Please see above about that stock option idea. 😀

My house smells amazing right now. I swear, one of the best smells ever is practically ANYTHING made with either cheese or onions. So combine cheese and onions with shallots, more cheese, Herbes De Provence, more cheese and make it all into a loaf of quick bread, and Janet is one happy camper. In all reality, I’d probably be a  miserable camper unless said camp had a jacuzzi tub, king sized bed, room (campfire) service and the campfire was a large fireplace overlooking either the mountains or the ocean. Ahhh, daydreams. They make life worth living, huh?

If you like savory quick breads and need something fairly quick to serve with dinner (or lunch or breakfast or a midnight snack) give this a try. Beyond the fact that I promise that your house will smell divine, this tastes so good. the top is slightly crispy form the cheeses, then you get the soft tender inside with more cheese and the flavor of the shallots, onions and garlic. This is great by itself. I can also see it going well with a bowl of soup or stew as the weather gets cooler. Shovel a boatload of butter on there (use two boatloads… I won’t tell) and eat half the loaf. I won’t tell if you do that either. I’ll just be counting my money from the fat girl pants stock.

Herbed Onion, Shallot & Cheese Bread

  • 2 1/4 cups flour
  • 4 and a half teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, cold
  • 1 cup sharp cheddar cheese, divided
  • 3/4 cup fresh grated Parmesan cheese, divided
  • 2/3 cup diced onion
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 1/2 cup chopped green onions
  • 1 tablespoon unsalted butter
  • 1 egg
  • 1 egg yolk
  • 3 tablespoons vegetable oil
  • 1/2 cup milk
  • Preheat oven to 375 degrees. Grease and flour (or use a cooking spray) a 9 inch loaf pan.

1)- In a large bowl, combine the flour, baking powder and salt. Using a pastry blender, cut in the 3 tablespoons unsalted butter until fine crumbs form. Add in 3/4 cup of the cheddar cheese and 1/2 cup of the Parmesan cheese and the green onions. Stir well to combine.

2)-I n a small pot, melt the one tablespoon butter. Saute the onions (just the regular onion, not the green onion), shallots and garlic over medium heat, stirring frequently, until soft and tender. Remove from heat and let cool for five minutes.

3)- When cool, add the milk to the onion mix. Stir well, then add the egg, egg yolk and vegetable oil. Stir.

4)- Pour the onion mixture into the center of the bowl of flour. Using a wooden spoon (not a mixer) mix just until thoroughly combined and there are no dry spots left. This is a thick almost biscuit like dough so don’t expect it to be pourable.

5)- Dump the dough into the prepared loaf pan and pat down, smoothing the top.

6)- Sprinkle with the reserved cheese.

7)- Bake at 375 degrees for about 30 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Let cool in the pan for 2 minutes, then turn out onto a wire rack to finish cooling.

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Easy Chicken Parmesan Pasta Bake

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Easy Chicken Parmesan Pasta Bake

Easy Chicken Parmesan Pasta Bake


I mentioned in the last post that my husbands requested birthday cake every year is a German chocolate one. Well, his requested birthday dinner is Chicken Parmesan. Every.Single.Year. Did I mention that he asks for it every single year? He is a creature of habit, my husband is. Though I really have no room to talk. I tend to do the whole creature of habit thing myself though not with birthday cakes and birthday dinner. One- I usually have to make those myself so for dinner you’d darn well better believe it is going to be steak. Dessert… ehhh, who knows. I buy a cake more for the kids since cake doesn’t really excite me much. and two- if given the opportunity, I’ll ask for dinner out every time. Give up the chance to have someone else doing the cooking and cleaning? Not on your life!

But back to that whole chicken Parmesan thing. I am pretty sure he would alternate between that, my chicken curry, my lasagna or spaghetti and my chili or meatloaf every day with no problem. But beyond the fact that chicken Parm is a pain in the tush to make (you try making enough to feed not only a grown man but 2 teen boys, yourself and a 4 year old who loves “sketti”), it’s just not a favorite of mine so it’s a definite labor of love to make it. But… I also absolutely adore my husband so I wanted to make him something that at the very least mimics the idea of full blown chicken Parmesan. I think this casserole does a good job. To make it even better, it uses those evil convenience products and that makes this a fairly quick fix for a weeknight dinner.  You COULD use homemade pasta sauce and more power to you for it. You could also make fresh chicken and again more power to you, but I wanted something quick, easy and tasty. This worked in a delicious way. It’s hearty, filling, creamy, cheesy and comfort food to the max. You get bites of tender chicken mixed in with pasta as well as the creamy tomatoey (yes that is now a word cause I say so) sauce and ooey gooey cheese. Unless you’re feeding a lot of people, this will easily stretch to the next days lunch meal too. Light and low fat? Ummmm… no. But really? You came to THIS blog looking for low fat and low cal? *giggles hysterically*

You know the drill…

Easy Chicken Parmesan Pasta Bake

  • 1 rotisserie chicken, skin removed and meat cut into bite sized pieces
  • 1 14 to 16 ounce box Penne pasta (or ziti or whatever you prefer), cooked according to package directions and drained
  • 1 23 ounce jar pasta sauce (those jars are slowly getting smaller & smaller for the same price!)
  • 1 15 ounce jar Alfredo sauce
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh chopped Basil
  • 1/4 cup fresh chopped Parsley (can sub 1 1/2 tablespoons Italian Seasoning for this if you don’t have fresh)
  • 24 ounces freshly grated Mozzarella cheese
  1. Preheat oven to 350 degrees and spray a  3 quart baking dish with cooking spray.
  2. After draining your pasta, pour the jar of pasta sauce and the jar of Alfredo sauce into the empty pot. Stir to combine., Add in the Parmesan cheese, chicken, basil and parsley. Stir to combine.
  3. Fold in the drained pasta then 16 ounces of the Mozzarella cheese.
  4. Spoon the pasta mixture into the prepared dish. Bake at 350 degrees for 20 minutes, then top with the remaining 8 ounces of Mozzarella cheese and continue baking for about 15 minutes or until the cheese is melted and lightly browned and the casserole is hot and bubbly.

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Country Fried Chicken

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Country Fried Chicken

Country Fried Chicken

My mom made the worlds best fried chicken. Or at least she did to me when I was a kid. I wonder sometimes if I would like as well the foods I enjoyed when I was a kid since my tastes are oh so sophisticated now *snorts and laughs*. But seriously, as our tastes mature and we try more, the things we loved as kids just don’t seem appealing anymore. In some cases, that’s a good thing. As much as I joke about Twinkies and Cheetos, I wouldn’t want a steady diet of them but when I was a kid, I could have happily eaten them for every meal. In other cases, maybe it’s not such a good thing. Like I said, I loved my mothers fried chicken. But now, as a middle aged mom, I make it my way and it’s what my family and I are used to. Would I like mothers now with it’s simple coating of flour, salt and pepper? I don’t know and that strikes me as kind of sad. She also made really good lasagna but I make that differently too. I remember once asking her, after I was married and made it myself, why hers always tasted like it had boiled eggs in it. She replied simply, “because it does.” I thought then and still wonder where she found a recipe for lasagna that used boiled eggs in the filling. And while I wouldn’t make it that way myself, I remember loving it when she made it. Maybe I didn’t know any better… maybe it was because it was a rare treat, maybe it was just because it was made by her.

This chicken is years in the making. For years, my coating was too heavy, too greasy, too hard. FINALLY though, I learned what I was doing wrong. Basically, I was trying too hard. I was trying to make fried chicken into something fancy when it’s not. It’s simple country food, homey and comforting. It’s fattening, it’s bad for you and it’s oh so good. Fried chicken can frighten so many people but if you don’t fall into the ‘trying to hard” trap, it’s easy as can be. Just watch your oil temp (buy an instant read thermometer if you don’t have one) and don’t overcoat. Contrary to what one would think, extra coating won’t make it crispier. It just makes the coating hard and tough.

You know the drill…

Country Fried Chicken

  • 5 lbs chicken pieces (we like boneless skinless thighs and breasts and occasionally wings if I can find them on sale)
  • 2 cups flour
  • 2 tablespoons Janes Krazy Mized Up Salt (can be found in most grocery stores. I prefer this one because it uses larger salt pieces thus isn’t as “salty” tasting as other seasoned salts)
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 tablespoon poultry seasoning
  • 1 1/2 tablespoons paprika
  • 2 teaspoons black pepper
  • 2 cups buttermilk
  • 2 eggs
  • 2 to 5 tablespoons of franks Hot Sauce (optional and amount will vary depending on what level of heat you like)
  • vegetable oil for frying
  • 1 cup butter flavor Crisco (optional, but it gives a nice flavor)
  1. In a large bowl, combine the flour, herbs, spices and salt. Stir well.
  2. In another bowl, combine the buttermilk, eggs and hot sauce. Beat until well combined.
  3. In a large pan or dutch oven (I use my 8 quart dutch oven and it works great. You can get a deep level of oil but with no worry of bubbling over and less splattering.), pour vegetable oil to a level of about 2 inches. Add in the Crisco if using (or another cup of oil) and over medium heat, heat oil to 340 degrees.
  4. While oil heats, take each piece of chicken and coat in this order- dredge first in the flour, then in the egg mixture, carefully shaking off excess liquid, then dredge again in the flour. Set each piece on a rack that is set over a piece of waxed paper for easier cleanup.
  5. When oil is hot, put chicken into pan carefully, starting with dark meat pieces like thighs and drumsticks. Turn the heat up to medium high for about 2 minutes, just long enough to bring the oil back up to temp, because adding the chicken can lower the temp drastically, causing the chicken to soak up too much oil. Don’t crowd your pan. Let the dark meat pieces cook for about 5 minutes, then if you have room in the pan, add a piece or two of the white meat.
  6. Cook the chicken, turning two or three times during cooking, until it is golden brown and an instant read thermometer inserted into a piece of chicken (NOT touching a bone if it’s not boneless chicken) reads at a temp of approximately 180 degrees. Remember that white meat cooks quicker than dark and that just because a thinner piece is done, that doesn’t mean a thick piece like a large breast will be. Make sure you check thicker pieces inner temps too.
  7. Drain on a paper towel covered plate and serve piping hot…or warm…or room temp…or cold. I mean, really… it’s fried chicken!!

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Semi Homemade Sweet & Fruity Wine

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Semi Homemade Sweet & Fruity Blackberry Wine

Semi Homemade Sweet & Fruity Blackberry Wine

I’ve mentioned before that I’m not a big drinker. I like wine sometimes, Baileys in the Winter as well as hot chocolate with peppermint schnapps in it. And I admit to a liking for any of the vodkas made by Pinnacle Vodka. I have simple tastes there too though- toss some of the whipped cream flavor into Orange Crush and I’m happy hehe. Problem is, even with booze, though I don’t drink it, I get caught up in ideas surrounding it, especially nowadays with so many cool sounding things out on the market. I have a bunch of stuff gathering dust because it sounded interesting but if I drink hard liquor, I’m likely to be snoring within ten minutes.

So, since I like to play with my booze :-P, a few years ago I decided to see what I could do to make inexpensive wine a bit better.

I’m so far from a wine snob it’s kind of laughable. I have been known to happily drink Mogen David. I draw the line at Boones Farm though… had enough of that back when I was too young to know any better. Point being, I like sweet wines. Dry wines are too..well… dry for me. I love to use them in cooking and love the flavor they impart there but other than an occasional glass of Cabernet, I prefer my wines sweet. Not being able to afford a wine making kit complete with five gallon jug, locks, etc etc, I make my own with bottled wine. And EVERYONE who has ever tried it has loved it. it’s sweet, fruity, full flavored, NOT DRY, inexpensive for what you end up with and has a bit more of a kick than “normal” wines because of the brandy I add to fortify it.

This is more of a technique than a recipe but I will post it in recipe format. make this this week and by the time Labor Day hits, you can strain it out and have a nice sweet glass of wine over ice while you grill out.

You know the drill. Erhmmm, get to bottling??

Semi Homemade Sweet & Fruity Wine

  • 1 gallon jug (just writing jug for wine tells you how NOT seriously I take wine since jug wine is so maligned lol) of decent but inexpensive red wine (I use either Gallo Burgundy or “Sweet Red Wine” which isn’t really sweet, so I’m not sure from where the name comes. Burgundy makes a heavier wine, the sweet red a lighter one)
  • An empty 750 liter bottle  (because once you add the additional ingredients, you have too much for the gallon bottle and need another bottle. You could of course just drink about 3 glasses then you’d have enough room 😀 )
  • 1 1/2 lbs frozen blackberries or raspberries (I have done both; the blackberry is what is in this photo)- make sure they are frozen, not thawed
  • 2 cups sugar
  • 1 1/2 ounces brandy (an airline bottle is the right size)
  1. Pour about 1/4 of the gallon of wine into another container. Or drink it. I won’t judge… though it could make continuing this process rather interesting hehe
  2. Use a funnel and pour the sugar into the gallon wine bottle. Now take your frozen berries and shove them down into the bottle. This is boring and makes your hands purple but short of pureeing the berries which makes it difficult to strain later (trust me; I tried), it’s the only way to get them in there. but this is why you leave them frozen. Can you imagine shoving mushy thawed ones in there? Lol.
  3. Now pour the brandy in there.
  4. Cap the bottle back up tightly, shake it well and store it in a cool dark place.
  5. Go back once a day for the first week to shake it to keep the sugar mixed.
  6. Let this sit for about 3 to 4 weeks. Strain through a coffee filter set into a fine mesh strainer over a bowl (this takes a while so be patient) then taste it. if it’s not sweet enough for you, add about another half a cup of sugar then cap it and set it back in a cool place for another week. After that, pour some over ice and enjoy.
  7. This makes a great spritzer also. Just mix 1:1 with some club soda or 7-up.
  8. This can also be made with white wine and something like peaches, nectarines or pears. But I personally didn’t care for it as much. You may however.

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Quick & Easy Three Meat Red Beans & Rice

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Quick & Easy Three Meat Red Beans & Rice

Quick & Easy Three Meat Red Beans & Rice


I like shortcuts. Always have. The problem for me in using shortcuts in real life, like say driving, is that I have absolutely no sense of direction. I’m that person who takes the same route to places every…single…time. Because if I don’t, I also become that person who is later saying “Honest, I MEANT to take three hours to get back home. I was looking at all the houses in this neighborhood. It was totally my plan to drive past each house 46 times before I got back onto the main road.” I have to take a route about 10 times, then I have it down pat and won’t change even if they have torn the road up, closed it down and are using dynamite to fix it. Better dynamite than lost in the desert for 40 years. I’m pretty sure the Jews back in Old Testament days wandered the desert for 40 years because someone suggested an alternate route.

When it comes to cooking though, I love shortcuts. When you have six kids waiting for food approximately 15 times a day, you have to come up with ways to feed them quickly. Sometimes this means taking old tried and true recipes and *GASPS* using things that are a bit more processed to speed things up. Case in point is this recipe for red beans and rice. Mind you, I love making them the old fashioned way; letting my dry beans soak overnight, making a 45 minute slowly browned roux and so on and so forth. Thing is, I have learned over 38 years of cooking (I started cooking when I was about ten) that sometimes, when you use shortcuts, you end up with a meal that is just as tasty as the old fashioned way. These beans are one of those times. Canned beans and a quick roux that’s made in the microwave (yes, you can do a roux in the microwave. Have I steered you wrong yet?) make this a weeknight meal that you don’t have to fuss much over. This is very meaty, filling and tastes fantastic.  This doesn’t have a ton of extra ingredients. Between the meats, the veggies and the Cajun seasoning, this is extremely flavorful.

You know the drill. Git to cookin’.

Quick & Easy Three Meat Red Beans & Rice

  • 2/3 cup flour
  • 2/3 cup vegetable oil
  • 2 cups chopped onion
  • 1 1/2 cups chopped green pepper
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • 4 15 ounce cans red beans, 2 cans drained, 2 with liquid left in them
  • 1 lb fresh andouille sausage, casings removed, crumbled (buy the real thing, not smoked andouille. I found mine at Whole Foods Market)
  • 1 lb chorizo sausage (the Mexican style, not the hard Spanish style.)
  • 1 lb ham, chopped into bite sized pieces
  • 1 1/2 to 2 tablespoons good quality Cajun seasoning (check the ingredients; most use a TON of salt & it is the 1st ingredient. McCormicks makes a good one.)
  • 2 tablespoons hot sauce (I use Franks. I like that it isn’t just hot but has a distinct flavor)
  • 1 15 ounce can diced tomatoes with green chiles
  • 2 cups white rice, made according to the directions on the bag
  1. Make your roux- in a large glass bowl (one that you know can handle time in the microwave, combine your flour and oil. Stir well. Microwave on high for 4 to 5 minutes, uncovered. It should be a nice light brown by this point and have a yummy nutty smell.
  2. Stir well, making sure to get the sides of the bowl. Microwave again for about another 1 to 2 minutes, watching through the door the whole time to make sure it doesn’t burn. By the end of 6 minutes maximum (unless you have a low wattage microwave, in which case the process will take longer), you should have a nice dark brown roux..
  3. Carefully add your vegetables (and garlic) to the roux and stir well. Put back in the microwave and saute for about 3 minutes. Slowly stir in about 1/3 cup of hot water.
  4. In a large pot, over medium high heat, brown your meats, one type at a time. Do the ham first, then the andouille, then the chorizo. The reason for this is that chorizo has a stronger taste and you don’t want the other meats picking up it’s flavor but instead  keep each meats distinct taste.
  5. Pour the roux mixture into the pot. Stir well, then add the beans, Cajun seasoning, tomatoes and hot sauce. Stir again, cover pot and simmer over medium heat, stirring frequently and lowering heat if necessary to prevent sticking. You can simmer this for as little as 30 minutes if you’re in a hurry or as long as a couple of hours. It’s a very forgiving dish. It’s also amazing a day or two later, reheated.
  6. Serve over bowls of rice, garnished with onions.

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Fresh Fruit Salad With Honey/Lime Syrup & A Creamy Mascarpone Topping

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Fresh Fruit Salad With Honey/lime Syrup & A Creamy Mascarpone Topping

Fresh Fruit Salad With Honey/lime Syrup & A Creamy Mascarpone Topping



It’s funny the things that you associate with certain words. Forevermore, the words fruit salad will make me think of a toy guitar my four year old had when he was a toddler. He could press certain buttons on it and it would play snippets of songs, one of them being “Fruit Salad” by The Wiggles (I STILL have no darn idea who The Wiggles are!) Warning… watch this at your own risk. Brain cells WILL melt and leak out of your ears.

 

That guitar disappeared one day (my theory is that I was sleep walking one night and gleefully broke it into a bazillion pieces and hid the body… I mean, pieces. and I thank God quite often for that unsolved kidnapping, murder, run away… whatever.

But fruit salad like this will only disappear one place… into mah bellah. It is yummy to the max and if you don’t use the mascarpone cream (though why you wouldn’t is beyond me 😛 ) it’s even more or less good for you. I mean… it’s fruit… and limes (which are also a fruit 😛 ) and nice natural honey. Ok, ok, so there’s sugar in there too! Sue me! But seriously, this is a great alternative to a fattening dessert. And it can be made fairly quickly so it’s great for an impromptu bring to work or a bbq dish. If you make it ahead of time, the fruits pick up a lot of flavor from the syrup, but the oranges will also take on a purplish tinge from the berries so if you don’t want that, add the oranges about 30 minutes or so before serving.

You know the drill…

            Fresh Fruit Salad With Honey/Lime Syrup & A Creamy Mascarpone Topping

  • 6 cups fresh mixed berries
  • 1 cup seedless green grapes (obviously, you can use another color but you’ll already have dark berries, thus why I did green grapes for contrast)
  • 2 oranges, sectioned, white pith removed
  • 2/3 cup lime juice
  • zest from 2 limes
  • 2/3 cup honey
  • 1 cup sugar
  • 1/4 cup water
  • 1 8 ounce container mascarpone cheese, room temp
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  1. In a medium pot, combine the lime juice, lime zest, honey, 1 cup sugar and 1/4 cup water. Bring to a boil over medium high heat, then lower heat and simmer for one minute. Cool completely.
  2. In a large bowl, combine all the fruits. When syrup is cool, pour over the fruits and toss GENTLY. Cover and refrigerate for at least 30 minutes and up to one day.
  3. For mascarpone cream, combine the mascarpone, sour cream, vanilla and 1/2 cup sugar in a medium bowl. Beat at medium speed until smooth and creamy. Keep stored in fridge until ready to use. Using a slotted spoon, spoon the fruit into a serving bowl. Discard (or drink lol) the remaining syrup.
  4. Top each serving with a dollop of the mascarpone cream.

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Spicy Ginger Lime Thai Pork Tenderloin

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Spicy Ginger Lime Pork Tenderloin

Spicy Ginger Lime Pork Tenderloin

I was talking with a blogging friend of mine yesterday, comparing future posts. When I mentioned I would be using this recipe I came up with for a grilled pork tenderloin, her response to me was “is there anything you can’t cook?”. Being a woman with the brain cells of an eggplant, I wasn’t sure what she meant and asked. Her response (Beyond “Duh Janet”) was that I ran what I called a baking blog but I didn’t  do just baking posts and certainly didn’t seem to be a food blogger who knew how to cook one type of food and that was it.

My response? That yes, there were things I can’t cook. I make a truly atrocious dish of boxed mac and cheese. I am utterly incapable of following the directions on the box and always end up with either a soupy or a gritty mess. Though how one makes something with a gritty powder into something that ISN’T a mess is beyond me anyway :-P. My husband, who can’t cook a lick, manages fine however. Go figure. I also am horrid at decorating layer cakes. I can make a homemade cake with the best of ’em but when it comes to decorating/frosting it, I am fairly sure that my 4 year old son could do better.

I also reminded her that I have six kids (though admittedly, three are grown and married) and that at one point in my life, I was cooking for 5 kids, three of them teens and a husband. When doing that, you learn to make a variety of things sheerly out of self defense. I was scared that if I didn’t have a constant supply of food ready, they would turn on me and I would wake one night to find my legs being salted and peppered, and two teen boys and a girl along with two little boys standing over me with napkins around their necks.

So I cook. Many different things. Not just baking, though that is the favored thing in a house that still has two teen boys (the ones who were little in the above mentioning), a 4 year old and a husband. Not to mention, at the moment, 2 stepkids, my daughter and three of my grandkids. yeah, baking is a definite favorite.

But this pork loin went over well too. When the mongrel hordes settled down, there was less than one loin left out of four. I think they liked it. I don’t blame them. It WAS pretty awesome. 😀

I had been trying to figure out for a few days what I wanted to do with this pork loin and I finally got fed up waiting for an idea to pop into my head and just went to the cabinets and fridge and starting pulling things out. I tend to do some of my best cooking that way actually; when I stop trying to do things by a recipe and just…cook. This spicy, but not too much so, a little bit sweet, tangy and with the perfect balance of saltiness. All in all, just yummy. And you can’t get much easier than combine some ingredients, put the meat in them, marinate and cook.

You know the drill….

Spicy Ginger Lime Thai Pork Tenderloin

  • 1 package (about 3 pounds) pork tenderloin (tenderloin, not just regular loin)
  • 1 bottle Kens Lite Asian Sesame With Ginger And Soy
  • zest and juice from one lime
  • 1/4 teaspoon ground ginger
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon minced garlic
  • 3 tablespoons red curry paste
  • 1 1/2 teaspoons Nam Pla (fish sauce, and don’t worry, it doesn’t taste fishy at all… think of it as a strange version of soy sauce if it makes you happy)
  • 1 teaspoon dark sesame oil
  • 1/3 cup dark brown sugar
  1. In a large bowl or 2 gallon ziploc bag, combine all ingredients other than the pork. Stir well to combine or if in the bag, close the bag and squeeze it to mix ingredients. Take out one cup to use as a basting sauce then add the pork to the remainder of the marinade.
  2. Marinate in the fridge (I suggest setting the bag into a bowl to be safe in case the bag leaks) for at least 2 hours and up to overnight.
  3. When ready to cook,  preheat grill to medium hot.  Your coals should be totally covered in gray and you shouldn’t be able to hold your hand close to them for more than three or four seconds before you have to pull away.
  4. Oil your grill grate by brushing it with a bbq brush that has been dipped in oil.
  5. Place the pork directly over the hot area. Cook the pork until an instant read thermometer inserted in the thickest part of one of the loins registers about 145 degrees. Turn a few times during cooking, basting each time with the reserved marinade.
  6. Transfer to a platter, cover with foil and let rest for ten minutes before slicing.
  7. If you want to serve this with what sauce is left, make sure you bring the remaining sauce to a boil first to prevent cross contamination.

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Peaches And Cream Jello Salad

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Peaches And Cream Jello Salad

Peaches And Cream Jello Salad



I’ve said it before and I’ll say it again. I’m old! Yep, compared to many bloggers, I’m old. I have six kids, three grown and married and have 7 grandchildren. The bulk of food bloggers are working on their first child, if that.

Why do I mention my old fart status? Jello. That’s why. Back in the stone age, when I was a kid who played with T-Rex bones for fun and dodged falling pterodactyl poop, jello was the dessert of choice. That and canned fruit, though that may have just been my mother who bought that…every…single…payday. Lots of canned fruit. LOTS. I still don’t care for canned fruit. Jello however, I still like. Though I have this bad habit of stockpiling it like there’s going to be a run on jello and then I end up with, no lie, about 50 boxes of jello. And we won’t mention how many boxes of pudding mix that I buy thinking it would be a quick dessert and then never make. And brownie mixes. And…and…never mind. Just suffice it to say that I hope you aren’t wanting to buy gummy candies anywhere anytime soon.

This started out as a creamsicle salad, which, while yummy, isn’t what I wanted. I hate being a conformist. EVERYONE makes it with orange jello. I’m a rebel.

Or something.

I made it with peach jello. And cheesecake flavored pudding mix.

It’s yummy. You need this. This is creamy and peachy and jello-ey (yes, that is now a word) and very refreshing after you’ve spent an hour or so watching your body shrink as you drip sweat over a red hot grill. It’s also so easy that anyone can do it, even my husband.  Ok, maybe I’m stretching the truth there.

Peaches And Cream Jello Salad

  • 2 3 ounce packages cheesecake flavored instant pudding mix (you can sub vanilla or maybe white chocolate if you want to)
  • 1 3 ounce package peach jello
  • 1 1/2 cups boiling water
  • 1/2 cup heavy cream
  • 2 cups chopped fresh peaches
  • 16 ounces cool whip
  1. In a large bowl, combine the pudding mix and jello. Pour the boiling water over it and stir until smooth and well blended.
  2. Stir in the heavy cream and stir until combined.
  3. Fold in the peaches.
  4. Fold in the cool whip.
  5. Chill until firm, about 2 hours.
  6. Serve. Eat. Burp. Ok, you don’t have to burp if you don’t want to.

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