A Groovy Kind of Love

I've hit a record low. I thought I was nearly there when I found myself drooling over a piece of cheesecake thinking, "Jesus loves me this I know, for the cheesecake told me so", but alas...that was merely the tip of the iceberg. I hit rock bottom last night when I found this souffle on my plate, staring back at me. I'm not sure why song lyrics come to mind when I'm salivating over my dessert, perhaps because I'm married to a musician. At any rate, this lovely bit of goodness had me humming, "Baby, I need your lovin'" and I became painfully aware that if there were such a thing as dessert rehab I would need to check myself in immediately. In the meantime, I'll carry on as usual with my shameful love affair, humming familiar tunes summoned by my rendezvous with sugar..."When I'm feeling blue, all I have to do..." well, you know.

Chocolate Souffle

3 large eggs, separated
1/8 tsp. cream of tartar
1/3 cup granulated sugar
5 oz. semisweet chocolate, melted
2/3 cup whole milk
2 Tbs. flour
1/4 tsp. salt
3 Tbs. sour cream
confectioners' sugar for dusting

Preheat oven to 400 degrees. Generously grease four ramkeins with softened butter. Whisk egg whites and cream of tartar with a mixer until soft peaks begin to form. Add 1/3 cup sugar and continue whisking until medium peaks form 3-4 minutes.

In the bottom of a small saucepan, combine flour and milk. Whisk in milk and bring to a simmer, stirring constantly. Simmer for about 2 minutes or until mixture thickens. Whisk milk into chocolate. Whisk in egg yolks and sour cream. Gently fold in egg whites.

Fill ramekins evenly with batter, place on a baking sheet and bake for about 14 minutes or until souffles rise but the centers are still mostly liquid. Dust with confectioners' sugar and serve immediately.

Sweet and Salty

If you are living the sugar-free life or if you are diligently attempting to follow through on a New Year's resolution to kick the sweet tooth habit, then stop now and don't read any further. Go ahead and close your browser or click back over to Facebook. However, if you crave a little a sugar now and then or if you are especially fond of sweet and salty combinations, then stay right here and check out this super simple recipe. After making these treats for my bunco group last night, I was slightly disappointed that there were no leftovers! I may have to make more today...

Toffee Bars

12 graham crackers
1 (8oz) bag toffee bits
1 1/4 cup coarsely chopped nuts
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup chocolate chips*
3/4 tsp. coarse salt (such as kosher salt or sea salt)

Line a baking sheet with foil. Place the graham crackers side by side in a single layer on the sheet, edges touching. Sprinkle toffee bits and nuts over the graham crackers. I used walnuts this time, but I've made these with pecans or almonds too.

In a saucepan, bring sugar and butter to a boil over medium-high heat and rapidly simmer, stirring occasionally, until the mixture is syrupy, about 2 minutes.
Immediately pour the sugar mixture over the graham crackers. Bake in a 350 degree oven for about 12 minutes or until sugar topping is bubbly. Remove from oven and immdeiately sprinkle with chocolate chips and salt. Cut into 2-inch squares and cool completely on a wire rack. Can be stored in an airtight container up to one week, but it's doubtful they'll last that long!

*Live-it-up-variation: substitute peanut butter or butterscotch chips in place of the chocolate chips or mix together all three flavors.

Souper Simple

Can I tell you my favorite thing about this post? It isn't the simplicity of ingredients or the fact that the warming nature of soup is appealing during times such as these when I'm so cold I can hardly feel my nose or toes (okay, I'll admit it's my continued use of flip-flops in 40 degree weather that prohibits me from feeling my toes). Anyway, none of these things matter as I am simply thrilled that the above photo came straight from my camera...unedited. UNEDITED! Those of you who blog or simply enjoy playing around with photography will understand how rare it is to shoot the perfect photo on the first try. Especially when capturing food. Nearly all of my photo's get a little editing, from color balance to contrast adjustment or if nothing else, a little crop around the corners. But not this photo...ah, such a small thing to make my day complete. Now, for the truly important part - the recipe...

Chicken Tortilla Soup

2 tsp. olive oil
1 medium yellow onion
2 cloves garlic, minced
1 medium jalapeno, finely diced
1/2 green pepper, finely diced
4 boneless, skinless chicken breasts
2 1/2 cup frozen corn
2 tsp. cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
4 cans chicken broth
2 (14oz) cans petite diced tomatoes
2 (8oz) cans tomato sauce

Heat olive oil in the bottom of a heavy pot. Add onion, garlic, jalapeno and green pepper, sauteing over medium-high heat until vegetables become tender. Add the remaining ingredients...yes, put the chicken breasts in whole. Bring to a simmer and after about 15 minutes, remove the chicken breasts and shred with a fork (or use two forks, the chicken will be hot!). Return shredded chicken to the pot and simmer for 30-45 minutes. Serve topped with crushed tortilla chips and shredded monterey jack cheese.

Where Did the Time Go?

After numerous attempts to post on a more regular basis, I seem to have "done it again"...letting an unseemly amount of time pass between posts! Despicable, I know. I am editing food photos as I write with the sincere promise to provide some new fodder before the sun sets. In the meantime, let me assure you that my lack of posting has not been from a lack of doing! Business is growing at an exciting rate and between cake orders and catering obligations, I have been busy perfecting these cheescakes...



If you are local, you can begin trying them (and others) at our local historical landmark, the Hotel Fredonia. The deliciousness will begin tantalizing taste buds in February. I'm super excited to have teamed up with the hotel restaurant, J. McKinney's, in a mutually beneficial relationship. I sincerely hope your 2011 is off to as roaring of a start as mine. A belated Happy New Year to all!

Cool Weather Comfort

I love, love, love this cooler weather! It's a rarety here in East Texas so we take it when we can get it! Of course, steamy bowls of goodness hit the spot when the evening temperature is dropping into the 40's and this has become our favorite recipe for chicken and dumplings. I hope you enjoy it as much as we do!

Chicken & Dumplings

For the Chicken and Stock:
1 whole chicken
2 bay leaves
1 tsp. thyme
1 tsp. black pepper
4 cloves garlic, minced
2 tsp. salt

For the Dumplings:
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. salt
2 eggs
1 cup buttermilk

For the Sauce:
2 Tbs. butter
2 Tbs. oil
2 carrots, thinly slice or diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
chicken stock from chicken
1 cup frozen peas or corn
1/4 cup heavy cream
chopped parsely for garnish

For the stock: place your whole chicken in a large stock pot or slow cooker and add enough water to ust barely cover the chicken. Place your bay leaves, thyme, pepper, garlic and salt in the pot with the chicken. Cook on the stove top, partially covered for about 2-3 hours at medium-low heat or in a slow cooker (crock pot)for about 4 hours. I think the slow cooker yeilds a richer stock if you are able to take the time and cook it with this method. Remove the cooked chicken from the stock, discard the bay leaves and shred the chicken when it has cooled. Strain the stock and set aside. It will be used for the sauce.

For the Dumplings*: Stir together the dry ingredients in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, and buttermilk together; pour the wet ingredients into the dry ingredients adn gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

For the Sauce: in a large pot or dutch oven, over medium heat, add the butter and oil. Add the carrots, celery, garlic and bay leaves, sauteing until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to cook an stir for about 2 minutes to remove the starchy taste. Slowly pour in the chicken stock, one cup at a time, stirring or whisking well after each addition. Add the frozen peas or corn. Let the sauce simmer and thicken for about 10-15 minutes; stir in heavy cream. Fold the reserved chicken into the sauce and bring to a simmer. Using two spoons, carefully drop heaping tablespoons of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be too crowded. Poach the dumplings for 10-15 minutes until they are firm. Remove and discard the bay leaves. Top with chopped parsley.

*Live-It-Up-Variation: Stire 1/4 cup chopped chives into the dry ingredients when preparing the dumplings.

Tortellini Primavera

Mmmm, spinach. Nearly everyone will gobble up spinach in a salad, sometimes in an omelet combined with yummy feta cheese or even in an enchilada. Yet spinach has so many vitamin and mineral nutrients it's one vegetable we really can't consume enough. Throw in a little cream cheese (yum) and some tortellini, garlic and onion and you've got one creamy and delicious spinach dish. This primavera is yummy as a lunch dish by itself or serve it up for dinner as a side dish paired with a grilled pork tenderloin or a roasted whole chicken. I hope you and yours will enjoy it as much as we did!

Tortellini Primavera

1 cup sliced mushrooms
1/2 cup chopped onion
1 clove minced garlic
2 Tbs. butter
10 oz. spinach, steamed & drained (can use frozen spinach, thawed and drained)
1 8 oz. package cream cheese (can use reduced fat)
1 tomato, chopped
1/4 cup milk
1/4 cup fresh grated parmesan cheese
1 tsp. italian seasoning
1/4 tsp. salt
1/4 tsp. ground black pepper
9 oz. fresh or frozen tortellini, cooked and drained

Over medium heat, cook and stir mushrooms, onion, and garlic in butter until tender. Add remaining ingredients, except tortellini, and cook until mixture just begins to boil, stirring constantly. Add in tortellini, heat thoroughly and serve warm. Enjloy!

*Live-it-up Variation: Substitute crushed red pepper flakes in plac of ground black pepper.

Simple Summer Skillet

It's hot outside. I mean really, really hot. We can only survive so long on salads, cold cut sandwiches and paninis before I am forced to turn the stove on in order to add variety to our repetitious summer palette. This one pan wonder filled the need to create a savory summer meal without adding excess heat to the kitchen unnecessarily.

Pork Chops and Rice

1 Tbs. vegetable oil
4 pork loin chops
1 cup long grain rice, uncooked
1/2 yellow onion, chopped
1 cup chicken broth
1 cup orange juice
2 Tbs. chopped parsley
Garlic Salt
Pepper

Sprinkle both sides of pork chops lightly with garlic salt and pepper. Heat the vegetable oil in a 10-inch skillet over medium heat; add the pork chops and cook until browned on both sides, about ten minutes. Remove chops and set aside. In the same skillet, combine rice and onion, cooking about 3 minutes or until lightly browned, stirring constantly. Gradually stir in broth, orange juice and 1 1/2 Tbs. parsley. Heat to boiling; return chops to skillet and reduce heat to low. Cover and cook 20 minutes or until liquid is absorbed and chops are no longer pink. Top with remaining 1/2 Tbs. chopped parsley and serve up with a side of steamed broccoli or a yummy summer salad. Buon Appetito!

Shrimp Carbonara

My children and I love shrimp...my husband does not. When we find ourselves dining without the Music Man present, we like to indulge in little delights that we otherwise might not prepare. Most carbonara is made with linguine and often call for eggs. While dining out a few weeks ago, I was served shrimp carbonara that used neither linguine or egg and this inspired me to attempt a version of my own. You'll need to assemble some ingredients before you begin...


First, chop one medium size yellow onion, 8 oz. of white mushrooms and 6 slices of crispy bacon. Quarter 10-15 cherry tomatoes. Then melt 4 Tbs. (1/2 stick) of butter in a heavy bottomed skillet over medium-high heat. Add the chopped onion and saute until tender and translucent.


Once the onions are soft and tender, add the mushrooms and 1 pound of already cooked shrimp with tails removed. I find that pulling tails off of shrimp is a great job for my 8 year old who consistently wants to help in the kitchen! If you have children, get them involved - their future nutritional choices are being sculpted right now by the every day food choices they (and you!) make...I will now step down from my soap box and continue...


Remove the shrimp mixture from your pan. Over medium heat, add 2 Tbs. olive oil and 2Tbs. flour to the same pan and whisk to combine. Heat for 2-4 minutes allowing the olive oil and flour to marry together - this will remove the starchy taste from the flour. Whisk in 1 cup of chicken broth, 1 tsp fresh black pepper and 2 tsp. koser salt. Cook and whisk until well combined and beginning to thicken.


Stir in 1 cup of cream and 8 oz. of shredded monterey jack cheese, combining well and stirring until cheese melts. Always shred your cheese by hand - it melts better this way. The pre-shredded cheeses at your grocer are coated with a product that prevents the shredded cheese from clumping to itself in the packaging...this coating also prevents the cheese from melting evenly.


Return the shrimp, onion and mushroom mixture to your pan and stir to well combine with the cheese mixture.


Now pour the yummy, cheesy, shrimpy goodness over 1 lb. of cooked rigatoni...


Top with the chopped bacon and the quartered tomatoes...


Stir to combine well and grab a fork!



Shrimp Carbonara

6 slices crisp cooked bacon, chopped
10-15 cherry tomatoes, quartered
1 lb. box rigatoni (or penne or farfalle), cooked to package directions
8 oz. monterey jack cheese, shredded
1 medium size yellow onion, chopped
8 oz. white mushrooms, chopped
1 lb. cooked shrimp with tails removed
1 cup chicken or vegetable broth
1 cup cream
4 Tbs. butter
2 tsp. kosher salt
1 tsp. fresh black pepper
2 Tbs. olive oil
2 Tbs. flour

Melt 4 Tbs. butter in the bottom of a large skillet over medium-high heat. Add chopped yellow onion and saute until tender. Add de-tailed shrimp and chopped mushrooms to the pan, cooking until mushrooms become tender. Remove shrimp mixture form pan and set aside. In the same pan, whisk together the olive oil and the flour for 2-4 minutes. Add the salt, pepper and chicken or vegetable broth, whisking until well combined and beginning to thicken. Add cream and monterey jack cheese, stirring until well melted. Return the shrimp mixture to the pan and coat thoroughly with the cheese sauce. Pour over cooked rigatoni, stir in chopped tomatoes and bacon. Serve immediately and enjoy!

Live-It-Up-Variation: Cook 8 ounces of frozen peas to package directions and stir into carbonara with the bacon and tomatoes.