German Chocolate Cake

There is nothing German about German chocolate cake, did you know that? It is a Texas creation from the late 1950's of chocolate, coconut, and toasted pecans. How can you go wrong with that flavor combo???? It is also easy to make. Observe...

Step 1: Bake yourself 2 9 inch round chocolate cakes using whatever recipe you'd like (I'm not gonna lie, a box of Duncan Hines devil's food mix is fine, although I do substitute the water for coffee...it helps bring out the chocolate flavor. Cool them completely.

Step 2: Toast up about 2 cups of chopped pecans and 2 cups of shredded coconut in the over for about 10-15 minutes.

Step 3: To prepare your icing, bring 3/4 cup of evaporated milk, 1/2 cup light brown sugar, a dn 1/2 cup of butter to a boil. Stir at medium low heat for about 15 minutes, until the mixture thickens. Remove from the heat and add your cocnut and pecans, and set aside to cool.

Step 4: Cut the tops off your cake rounds. Place the 1st round on a cake platter and top with half of the coconut icing. PLace the second round on top and put the rest of the cocnut mixture on top.

Step 5: To finish it off, frost the sides of the cake with a chocolate frosting (yep, I cheat and buy the store-bought stuff but I'll bet home-made tastes better).

Rustic Smashed Potatoes

I think I have discovered a better way to make mashed potatoes.....see below:

Instead of boiling your potatoes, the key to this recipe is roasting them. Baby red potatoes work best (skin on please).

Coat your potatoes in EVOO and coarse salt, then place them in a roasting pan. Add an entire bulb of garlic (top cut off) and an onion, cut in quarters. Place in a 375 degree oven until the potatoes are cooked through (about 45=60 minutes, depending on the potato size).

Place the whole cooked potatoes in a pot. Chop the roasted onion into smaller pieces and add it to the pot. Squeeze the garlic cloves out of their skins and into the pot with the potatoes and onions (as much garlic as you'd like).

Now, continue making your mashed potatoes as you normally would. I add salt, fresh oregano and thyme, and sour cream to mine as I mash them.

These potatoes will have so much flavor you may never go back to the old ones!!!

Brian's Easy NY-Style Bagels

Did you know making bagels is EASY??? Once you try this for yourself you may never want to buy bagels at the store again!!!

Ingredients:

1 packet of active dry yeast

1 1/2 tablespoons sugar

1 1/4 cup warm water

3 1/2 cups bread flour (all-purpose will NOT work!!!)

1 1/2 teaspoons salt

Step 1: Bloom your yeast by placing it in the warm water with the sugar. After 5 minutes stir it to dissolve.

Step 2: Mix the flour and salt ina big bowl, make a well, and add your bloomed yeast water.

Step 3: Combine the dry and wet ingredients into a dough ball

Step 4: On a floured surface, kneed the dough for 10 minutes until it is smooth and elastic. Try to work as much flour into it as you can.

Step 5: Lightly brush a bowl with oil and place the dough ball in it, tossing it to coat the ball with oil. Cover with a moist kitchen towl and set aside in a warm place to rise for 1 hour (dough ball should double in size)

Step 6: Punch the ball down and let it rise for 10 more minutes

Step 7: Divide the dough bal into 8 pieces and roll each into a ball=shape. Flatten slightly and use your finger to punch a hole in it and form the bagel shape. Set aside on a baking sheet (covered with the kitchen towel) to rise for 10 more minutes.

Step 8: Submerge the bagels (3-4 at a time) in a big pot of boiling water. Flip after 2 minutes and boil the other side for 2 minutes. Transfer to a cooling rack to apply toppings:

Step 9: As soon as the bagels come out of the pool, give them a quick egg wash and sprinkle on your favorite toppings (I like, salt, sesame seeds, poppy seeds, garlic, and/or caraway seeds)

Step 10: Bake for 20 minutes at 425 degrees.

Easy!

Chicken and Dumplings

Last week I was looking for something comforting and easy to make. In my search on the Food Network's website I found this recipe for Rachael Ray's Chicken and Dumplings.

Ingredients
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

The How To:
Dice tenders into bite size pieces and set aside.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.


Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.


Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley.


Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.

Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

The Verdict: I made the mistake of using salt-free chicken stock (it was all they had at the supermarket and I didn't think it would matter). This made for a very bland (at least in my opinion) stoup, but it was nothing a little added salt couldn't fix. I love the way the dumplings turned out, it gave me that comforting feeling I was looking for on a cold winter night. This dish is really easy to make and I would highly recommend this if, like me, you're in the mood for some yummy, easy to make, comfort food!

Chicken Enchiladas

I have been in a cooking slump lately. It doesn't help that recently I have had a couple of big fails either. I pulled up the Food Networks website and saw a link to the top recipes of 2009 and decided to take a look. I saw this dish for Tyler Florance's Chicken Enchiladas and decided to try it out.

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

The How To:
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.


Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.


Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.


Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.


Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.


The Verdict:
Generally I am not a huge fan of enchiladas, these are the Doc's go to dish. I don't really care for the corn tortillas. Well THIS dish was amazing! I loved the flavor of the filling that I didn't even care it was baked in a corn tortilla. It was a nice feeling to hit a home run again with dinner!

I didn't have a Mexican spice blend in my cabinet so I improvised with paprika and hot chili powder. It had a lot of heat and next time I may just use regular chili powder. The Doc was happy to have a tasty home cooked meal again. David flat out told me that it wasn't his favorite (before even taking a bite), he just wanted a taco. And Shaun was just happy I served refried beans as a side.

I will be putting this on my list of favorites and next time I am in the mood for Mexican, I'll make these!

The Pioneer Woman's Olive Cheese Bread!

Looking for something yummy to serve before the big meal this holiday? Do you like olives? Then you MUST make this Olive Cheese Bread.

Ingredients:
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

The How To:
1. Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. 3. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
4. Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

The Verdict: I made this using ciabatta bread and ate most of one half myself. It's delicious! If only butter, bread and mayonnaise were zero calories...sigh.

Steak Sandwich

Tonight we had steak sandwiches or as the Pioneer Woman calls them, Marlboro Man's Favorite Sandwich. This is yet another winner from her. It's perfect for those nights you don't really feel like cooking but still want something filling and homemade!

Ingredients:
1 whole Large (or 2 Small) Onions
2 sticks Butter (lots And Lots Of Butter)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls

The How To:
1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

2. Slice cube steak against the grain. Season with Lawry’s.

3. Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

4. Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

5. Butter halved French rolls and brown in skillet.

6. To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

The Verdict:
I loved it, the Doc thought it was "pretty good" and the kids ate it because...well...we made them. The Doc didn't "love" them because he's not really a fan of worcestershire sauce. I think that is what made them taste so good! I had planned on adding mushrooms to the mix but I forgot them when I was at the supermarket. The Doc also added some provolone cheese to his to make it more like a cheesesteak.