Italian Wedding Soup

As the weather is cooling down, I always want to spend my weekends cooking!  Today I made Italian Wedding Soup, but the easy way!  Italian wedding soup has meatballs, pasta, and spinach.  How great is that! 

You'll need:

drizzle of extra virgin olive oil

1 yellow onion diced

2 tbs of minced garlic

1 shallot minced

1 tsp of Italian seasoning

1 small to medium bag of frozen Italian style meatballs

1/2 lb of orzo

64 oz of beef broth (maybe a bit more if you go heavy on the meatballs or orzo, so you may want to grab three boxes at the store)

6 oz of fresh baby spinach

Directions:

In a large pot, drizzle about a tbs of extra virgin olive oil then saute the onions, garlic, shallot, and herbs over medium to high heat for about five minutes.  Add the meatballs and let them defrost slightly.  Stir frequently, you don't want them to burn.  Add the broth and bring it to a boil.  Once it's boiling, add the orzo, cover, and cook for about 8-9 minutes.  Turn off the heat and add the spinach.  Gently fold in the spinach until it's wilted.  Serve with a sprinkle or more :) of Parmesan cheese and crusty bread!  Enjoy!

Spicy Sausage Fettuccine

Spice up any date night with this hot meal at home!!!

1 lb of Fettuccine, cook according to the package directions

1 tomato diced

1 yellow onion sliced finely

1 shallot minced

2 tbs of garlic minced

1 sweet bell pepper cut into strips

3 Italian sausages removed form the casings

1/4 tsp of red pepper flakes--- just to spice things up!

1/4 tsp of Italian seasoning

1 big hand full of fresh basil

2 tbs of olive oil

1. Cook Fettuccine

2. Drizzle Olive Oil in the bottom of a large pan

3. Over a medium heat, cook Sausage, onions, shallots, garlic, peppers, red pepper flakes, Italian herbs, and a dash of salt and pepper.

4. When the sausage is cooked through, add the tomatoes and basil, saute for a few more minutes

5. Toss the fettuccine with the spicy sausage and veggies!

(I used a vegetable fettuccine from Ronzoni called Garden Delights!!  It was very good and healthier than plain pasta!)

Pumpkin Pecan Muffins

Fall is here and it's time to get inspired!  Is there anything better than the smell of pumpkin and cinnamon wafting from the oven.  It will fill the whole house goodness, and inspire you to break out the sweaters and scarfs! 

Ingredients:

• 3c of sugar
• 1c cooking oil
• 4 eggs
• 3 1/3 c of all purpose flour
• 2 tsp salt
• 1 tsp of ground cinnamon
• 2/3 c water
• 15 oz can of pumpkin puree

1. Preheat the oven to 350 degrees
2. Grease muffin pan or insert muffin cups
3. In mixer or with a hand mixer, beat sugar and oil together, then add eggs and beat again on low until it is well blended and then set aside
4. In a large mixing bowl, combine dry ingredients and nuts
5. Alternate adding dry ingredients and water into sugar/oil/egg mixture
6. Pour into mixture into the muffin tins
7. Bake for 30-35 minutes, but poke a muffin with a tooth pick and if it comes out clean then the muffins are done.

Greek Pasta Salad

This is soooo good!  I made this for my sister's bridal shower and everyone was asking for the recipe, so here it is guys!  I hope you enjoy it!

• 1/2 lb of cheese tortellini
• 2 plum tomatoes-diced
• 1 14 oz can of chick peas-drained
• 6 oz of fresh asparagus diced into bite size pieces
• 1 tbls of capers
• 2 tbls of diced kalamata olives
• 1/4 of a red onion finely diced
• 1-2 gloves of minced garlic
• about 2 tbls of olive oil
• salt and pepper

1. Cook the tortellini according to the instruction on the package, drain, and allow 10 minutes or so to cool before mixing the salad together.
2. Lightly stem the asparagus in a pan, just a few minutes, you want it to stay crispy. 
3. Remove the asparagus and place it into ice water to stop the cooking and retain the bright green color.
4. Drain asparagus and dry it with a clean dish towel.
5. Then just mix all the ingredients together in a large bowl and put it in the fridge until you are ready to serve it.
6. The olive oil, salt and pepper is the dressing.  The garlic and onions will add to that incredible flavor as the salad marinates.
7. ENJOY!

Easy Breezy Weeknight dinner- Beef, Barley, and Vegetable Soup

Ok, so we are all busy during the week, but that doesn't mean that we can't have a warm and comforting meal with only 20 minutes or less prep time.  Not only that, it's finally starting to cool down outside, what could be better than a harty bowl of beef, barley, and vegetable soup!

• 3.5 lb of stewing beef
• drizzle of olive oil
• 1 large yellow onion diced
• 3 cloves of minced garlic
• 1 bay leaf
• 1/2 tsp of Herbs de Provence (or whatever dried herbs that you like... italian seasoning would work just fine if that's what you have on hand)
• 1- 14.5 oz can of tomatoes-undrained
• 48 oz of beef broth
• 2 cups of frozen mixed vegetables
• 1 cup of pearl barley-rinsed
• Salt and pepper

1. Drizzle olive oil in the bottom of a large pot
2. Season the beef with salt and pepper then brown it in the olive oil
3. Add onion, garlic, bay leaf, and herbs... allow the flavors to mingle about 5-10 minutes
4. Add tomatoes, vegetables, barley, and broth 
5. Bring to a boil, then simmer for about an hour
6. Taste- season with salt and pepper
7. ENJOY!

MANGO

Peel it, slice it, season it, GRILL IT!!!!  YUM!

Rosemary and Garlic Hummus

Perfect appetizer for any occasion

1 clove of garlic minced

1 TBLS fresh rosemary

1 14oz can of Chick Peas (I prefer Hanover)

Extra Virgin Olive Oil

salt and pepper

Throw the garlic, rosemary, and chick peas into a large food processor and slowly pour in EVOO while blending. Blend until smooth.  Add salt and pepper to taste.

Serve with pita chips, veggies, crackers, or bread!!!

Enjoy

What do you have to have in your kitchen...

For Megan:

Last week I was at my friend Jess's house, and we were making dinner... a vegetable lasagna sans noodles.  We needed to slice the eggplant and zucchini very thinly, but she didn't have a good mandoline.  The end result was mutilated veggies and cut up fingers.

On Sunday, Megan, Charles, and Addison came over for lunch.  I served my hummus for and appetizer which is always a hit.  I told Megan how to make it, and I gave her some fresh rosemary from my garden.  She tried to a few days later.  She called me upset because it didn't come out right.  She didn't have the proper equipment to make it... a large food processor.  (We later found out that she used prediced garlic--- and light olive oil--- yuck to both!  Always have fresh garlic and extra virgin olive oil in the house!)

She said I should write a book with included what you need in your kitchen... so instead, here is my list of the top five things that I need that go above the basics.  A double boiler is on my wish list. (hint, hint Sean ;)).

 If you want to add anything to this list please comment!!!  We all love new kitchen tools! 

1. A good Dutch Oven, at least 6 qt.... something that is made out of cast iron and has an enamel coating.  I use Mario Batalie's and I got it at Crate and Barrel.

2. A mandoline slicer... mine is by OXO

3. A hand blender -Cuisinart

4. A full size food processor- Cuisinart

5. Microplane grater- OXO

Fried Zucchini Cakes

These are wonderful for an appetizer or as a side... you can make them bite size or large!  They have the consistency of a crab cake, but loaded with cheese and veggies!

You will need:

1 cup of finely shredded zucchini (about 1 large zucchini)

1/2 cup of finely shredded carrot (1 large or 2 small carrots)

1/2 yellow onion finely chopped

2 large cloves of garlic- minced

1 tbs of fresh oregano

1 cup of shredded Mexican cheese blend

2 eggs

1 cup of bread crumbs

1/2 tsp of yellow mustard powder

1 tsp of salt and a dash of pepper

olive oil for frying

1. Combine all the above ingredients in a mixing bowl.

2. Cover the bottom of a large frying pan with extra virgin olive oil.

3. Form your zucchini cakes and medium/high heat fry until golden brown.

ENJOY

(serve alone or with a dipping sauce)

Sausage, Tortellini, Escarole Soup

I can't really take credit for this recipe because my dad created it when I was young.  Through the years, it has been motified depending on who was cooking it, but it's delicious none the less.  Dad makes it with beef, I use Italian sausage.  My sister uses either one.  Dawn made this for my bridesmaids and me the day of my wedding.  Everyone loved it.  Despite the nerves, I was able to eat a bit of it!  I love it so much, and I hope you will try this soup and enjoy!

Ingredients:

1 lb of Italian Sausage- removed from the casings

1 head of Escarole- cut up

6 oz of cheese tortellini

1 onion-diced

4 large cloves of garlic-minced

2- 32 oz containers of beef broth

1/4 tsp of Italian seasoning

salt and pepper

In a large pot, cook the sausage completely with italian seasoning, onion, and garlic.

Add broth to the pot and bring to a boil.

Add tortellini and cook until it is almost tender then add Escarole until wilted.

Season with salt and pepper.  Top with shredded parmesan cheese.

Enjoy!

Barley Risotto

Though I wouldn't call myself a "meat and potatoes" person, I would very much so call myself a "carbaholic."  Whether it be rice, potatoes, pasta, couscous, or barley,

I have to have carbs at every meal, which has in turn led me to seek out more figure friendly carbs... and by that I mean more fiberous, as I like my figure friendly carbs oozing cheese. :)

I'm a cheese head, what can I say! 

You can add whatever vegetables you like to this dish and it always comes out great.  I like zucchini and/or yellow squash because I find them to be mild in flavor and not overpowering.  After all, it is mandatory that the cheese is the star component, and oh yeah the barley too!

Serves 4-5 people as a side dish

1 cup of pearl barley, rinsed

    1/2 cup of white wine

 2+ cups of chicken broth (I start with 2 and add more if needed)

 2-3 shallots, minced

1 small bulb of garlic, minced (if you like it as much as I do- if not 3-5 cloves)

1/4 tsp or a dash of red pepper flakes

1.5 cups of finely shredded cheese... use your favorite.  I like parmesan, gruyere or anything really.

3 yellow squash, chopped or which ever veggie you plan to use

Fresh chopped herbs or dried herbs for seasoning - italian seasoning or herbs de Provence are always great blends (oregano, parsley, thyme, rosemary, basil, sage.... again use what you like or have on hand) 

(optional but ohhh so yummy is lemon zest from 1 lemon!)

a Tbls of EVOO-extra virgin olive oil

Salt and pepper -- duh!

In a large skillet, drizzle EVOO; heat over medium/high heat

add shallots and garlic saute about 2 minutes

Add in red pepper flakes, seasoning and salt and pepper 

toss in dry risotto for about 2 minutes

Add wine and let the risotto absorb about 50% of the liquid

Add chicken broth bring to a boil then reduce heat to a simmer and cover.

Add the vegetables

Cook for about 50 minutes (until barley is tender), stirring periodically.  You may have to add more chicken broth if the barley has absorbed it all or if it is sticking to the bottom of the pan. 

Remove from heat and stir in cheese, taste and season with salt and pepper if needed.

ENJOY!

Banana Pecan Bread

I love banana bread!  It's sweet like cake, but all the bananas make me feel less guilty for eating it.  Don't you agree?!  Not only that, my mom gave it to me for breakfast when I was little, so I can trick myself into believing it's not dessert... though really it is!
So here you go, skip the box, it's really easy to make fresh!

5 bananas ripe and mashed (wet ingredient)
6 oz of crushed pecans
1 cup of granulated sugar
1/2 cup of light brown sugar
1 tsp of baking powder
1/2 tsp of baking soda
1/2 cup of shortening
1 tsp of salt
2 eggs
2 cups of flour

Preheat the oven to 350 degrees.
In one bowl combine wet ingredients and whisk.
In another bowl mix dry ingredients.
Combine the two.
Stir in crushed nuts.
Grease the bread pan or muffin pans.
Bake for abour 1 hour.... I usually do the toothpick test to see if it's done.  Stick in the toothpick, when you pull it out clean, it's done!

Enjoy!

Cauliflower au Gratin

Saturday, Sean and I went to the farmers market in Winter Park.  I love open air markets, the veggies are sooo fresh and much cheaper than the grocery store!  Not only that, I feel like I'm back in
France "au marche" (sorry no accent marks on this keyboard).  My favorite markets in France were in Arles and Rennes.  In Arles, I'll never forget the barrels of spices and grains!  The smell of the spices were intoxicating!  In Rennes, I'll always remember the gorgeous sunflowers and the seafood! Crabs galore!  Anyway, though Winter Park is in Florida, the market is wonderful, so if you haven't been there yet, I do suggest going! 

After the market, we walked down Park Avenue.  I wondered into The Spices and Tea Exchange.  I got to talking to the owner, and I told him I was a French teacher.  He gave me a free sample of a spice called "Quatre Epices" which in French means four spices.  The spices are white pepper, ginger, nutmeg and cloves.  To me, this meant I had to make a white sauce!   

I should have been born French because j'adore le FROMAGE! (maybe this is not so much a French thing... more of a woman thing!)  There is nothing in the world that's better than cheese... Do you agree?  Well image eating cauliflower, "chou-fleur" en francais, and enjoying it as much as mac and cheese.  Cauliflower, smothered in a cheesy cream sauce, is just heavenly!  (It's a good thing I had bought a head of cauliflower at the market!)

I hope you enjoy this as much as I did!!

• 1 head of cauliflower
• 2 tbls of unsalted butter
• 2 cups of whole milk (we aren't dieting here!)
• 3 tbls of flour
• about 1 cup of shredded Gruyere cheese... swiss would work too.
• 1/2 cup of grated Parmesan cheese
• salt and pepper
• a pinch of quatre epices (optional)    
• Bread crumbs (optional for a crunchy top)

1. Preheat oven to 375 degrees.
2. Chop and boil cauliflower until you can easily poke it with a fork, but you don't want it to become mushy.
3. In another medium size pot, make a roux!  (over low to medium heat, melt 2 tbls of butter with the flour, stirring continuously until smooth.)
4. Heat the milk for 1 minute in the microwave.
5. Stir the milk into the roux and stir/whisk until thickened.
6. Remove from the heat, season the sauce with salt, pepper and quatre epices (optional). 
7. Stir in the parmesan cheese and half of the other cheese you are using.
8. Drain cauliflower.
9. In a baking dish, combine the sauce and the cauliflower, top with the extra 1/2 cup of cheese.
10. Bake for 25-30 minutes.

(I have also done this with spinach... it too was amazing!  I used 1 pound of frozen chopped spinach, boiled, drained and squeezed dried--- Combine it with the sauce above and get ready for the flavor because it's out of this world!)

I'm still eating I swear!

I promise I'm still cooking and definitely eating!  I just haven't been posting... I'm blaming it on the FCAT!  School has been crazy.  I'll get back to posting ASAP, but in the mean time, help me out!  Send me those wonderful recipes! 

   I spent four hours in the kitchen yesterday and while this might be torture to many people, I thought it was absolutely blissful.   Besides, for Valentine's Day, Sean had the most beautiful flowers sent to my classroom, so I have to make a feast for him, well, let's be honest, for me too!  So stay tuned, I'll be posting some new, mouth watering recipes.... cauliflower au gratin, a herb encrusted rack of lamb, and a peach and blueberry tarte!    

Herb and Romano Stuffed Chicken

Chicken, Orzo, and Roasted Fennel with Ramono Cheese

4 pieces of chicken with the bone and skin

3-4 cloves of garlic, minced

1/4 cup of dried italian bread crumbs

1/4 cup of grated Romano cheese

zest of 1/2 a lemon

juice of one lemon wedge

a sprinkle of olive oil

1 cup of fresh parsley

1/2 tbls of chopped fresh oregano (optional)

salt and pepper

Preheat oven to 450 degrees.

Dry the chicken with paper towels and put the chicken in a roasting pan.

Mix the cheese, lemon zest and juice, garlic, herbs, salt and pepper, bread crumbs, and a very small sprinkle of olive oil in a bowl then stuff it under the skin of the chicken pieces.

Season the chicken with salt and pepper.

Drizzle with olive oil and bake for 30-35 minutes or until the chicken is done.

Over the hill ribs

Happy 40th birthday Michael!

Beer Butt Chicken

Oven Roasted Brussel Sprouts

Try roasting brussel sprouts, potatoes, onions (diced), tomatoes and garlic (5-7 cloves minced) in the oven at 375 degrees until tender and the edges are brown and a little crispy! 

THEY ARE SOOOO GOOD!

Fancy Smancy, fall off the bone Lamb Shank

served with roasted carrots, potatoes, parsnips, onions and garlic

This recipe is very easy, but it does take a bit of time, about 2.5 hours when it's all said and done, but don't worry, most of the time is just letting the lamb simmer!  Wow your man this Valentines' Day with lamb shanks for two!

Ingredients:
2 lamb shanks
1 onion diced
10 (yes, I wrote 10!) cloves of garlic, minced
2 Tbls of fresh rosemary, finely chopped
2 carrots, cut into 1/4 in pieces
1 14oz can of diced tomatoes (don't drain)
1/2 of red wine
1 and 1/2 cups of chicken broth
1 bay leaf
Drizzle of extra virgin olive oil
1 small sprinkle of red pepper flakes to add heat (optional)

Directions:

In a relatively large dutch oven, drizzle olive oil and heat over medium to high heat.  While that is heating, dry the lamb with paper towels, so that it browns.  Season the lamb with salt and pepper.  Brown the shanks on all sides in the oil.  Remove the shanks and place them on a plate.  To the remaining oil, add onions, garlic, and carrots.  Saute until the soften, about 10 minutes.  Pour in the wine and deglaze the pot.  Add broth and tomatoes (don't drain them).  Add the rosemary, bay leaf, red pepper flakes and salt and pepper. Put the lamb shanks back into the pot and bring the sauce to a boil, then reduce heat, simmer for two hours covered. 

Oh so easy Apple Tart

Last night, I threw together a very easy apple tart.  Of course I wasn't in the measuring mood, and I'll up date this with the correct measurements when I make it again, but if you aren't afraid to eyeball it, then you have to try it now!
You'll need:
one pie crust 
about 1/2 a cup of sugar
about 1/2 Tbls of cinnemon 
4 apples- peeled, cored, and sliced to about 1/4 in slices
about 4 Tbls of apricot jam
2 Tbls of water
1-2 Tbls of butter

Directions:
1. preheat oven to 375 degrees
2. Toss the apples with sugar and cinnemon
3. On the stove, heat the jam with the water until warm and melted
4. Put the apples into your pie crust
5. pour the jam and water mixture over the apples
6. divide the butter into about 5-6 pads and set the pads around the top of the tart
7. Bake for 35 minutes or until the crust is golden brown

Chicken Milanese with buffalo mozzerella

Season Chicken with salt and pepper

Bread it with first flour, then egg, then bread crumbs.

Pan fry in a little bit olive oil until the chicken is brown on both sides and cooked through.

Squeeze a wedge of lemon on both sides.

Over with a couple of slices of buffalo mozzerella.

Bake at 350 until the cheese is melted.

Enjoy!

Chef Louis

My number one food critic....

Grilled Mahi Mahi with a Chimichurri Sauce

Grilled Mahi Mahi, corn on the cob and grilled bell peppers

I'm not a big fish eater, but I know how wonderful it is for your body, so I do try to find ways to eat it that I like.  The meat was moist but not mushy, and the Chimichurri covered any taste of fish that there might have been there.  I hope you enjoy it.

Chimichurri sauce:
1 cup of olive oil

2 lemons juiced

5 cloves of garlic, minced

2 shallots, minced

1 tbl spoon of each of the following herbs, chopped: parsley, basil, thyme, and oregano.

Season with salt and pepper.

Fish:
Place fish fillets on their own sheet of foil.  Seasoned them with salt and pepper, then spoon chimichurri on both sides and closed the pouch.  Grill them in the foil for about 8-10 minutes or until the fish is cook through.  Serve with extra chimichurri sauce.

A pilgrimage of pesto

         A few days ago, I made chicken ravioli with a pesto.  I made a little too much pesto, so I saved it with the hope of using it again.  Well, a few days later, Sean was craving spaghetti and meatballs.  I pulled out some frozen tomato sauce that I had made about a month ago and got started on my normal recipe for meatballs.  Then it hit me, I should add the left over pesto to the meatballs.... very yummy by the way.  At the end of them meal, I still had about four meatballs left.  The next night, I decided to make eggplant parmesan french bread pizza.  I thinnly sliced my eggplant on a mandalin then I pan fried it in olive oil.  I didn't bread it because it was going on bread, so just a dash of salt was all it needed.  As I layered it on the bread and covered it with the left over tomato sauce, I thought that those left over meatballs would be awefully nice on it too, so I sliced them and piled them on to my pizzas.  Then I topped it with mozzerella cheese and baked them in the oven at 375 until the cheese was starting to brown.  Sean's comment was, "This might be my favorite dinner that you have ever made."  He's so easy to please, I don't know why I bother with anything fancier than this!  

Oh one more thing, Jess keeps pestering me for the pesto recipe, but I really don't measure anything so here it is very roughly...

Throw the following into a food processor:

-big handful of fresh basil
-big handful of fresh parsley
-3-4 cloves of garlic (depending on how garlicy you like it)
-about 1/2 cup of cashews  (most people use pine nuts, but I love cashews, and I always have them in the house)
-1/2 cup of grated parmesan cheese
-salt and pepper
Turn on the food processor and slowly pour in extra virgin olive oil until the pesto is smooth (probably about 3/4-1 cup).

Escarole and Tortellini Soup with Italian sausage.

Escarole and Tortellini soup with Italian sausage.

Very Easy to make.

You will need:

1 lb of Italian Sausage out of the casings

1 about a head of Escarole depending on size

8 oz of tortellini

1 yellow onion diced

1 TBLS of minced garlic

48 oz of beef broth

salt and pepper

1. Remove sauage from casing and cook until brown with onion and garlic

2. Add beef broth bring to a boil

3. Add and cook tortellini for about 4 minutes

4. Add escarole and cook until wilted

5. Season with salt and pepper.

6. Garnish with parmesan cheese

weight loss foods

http://health.yahoo.com/experts/eatthis/41903/top-weight-loss-foods-for-2010/

Check out the best foods you can eat to help you lose weight!  My favorite of course is the full fat cheese!!!  Apparently the protein it supplies to your body is really good!  I'm so thankful for that.  The French knew all along!  Others that made the list were grapefruit, coffee, pork chops, salmon, apples, eggs, beans and milk.

"It's good flour!"

Note to all, when drenching veal scallopinis in flour, don't be afraid to pan fry them well.  I made the mistake of removing the veal from the oil before it was browned on all sides because I didn't want to overcook it.  It was so thin!  I justified taking it out because I was making a red wine reduction and was going to put the veal back in the sauce to cook for a few minutes at the end.  While the sauce was amazing, the veal was well edible. OK, let me be honest, it tasted like flour and was a bit pasty too... Sean's so sweet, he wanted to make me feel better so he said, "It's good flour at least."  Hahaha.... Just the encouragement that I needed. 


Any hints to cooking veal are very welcome!

New Year Resolutions yuck!

This time of year, we all feel the pressure to diet, so help me with some of your low fat, but still so yummy recipes!  It's not fair that "French Women Don't Get Fat;" they eat bread all day long, wine with every meal and cheese for dessert!  I guess I need to move there... now I just have to get my husband on board.  Any suggestions?

Ideas for veal?

I have a few pieces of veal scallopini that I was going to make for dinner tonight, do you have any ideas??

Easy Tostada

Using just what I had in the house and some left overs, I made an amazing tostada.  Like I wrote in my last post, last night I made chicken and black eyed peas for a New Year's Day get together, so I used both of those in this tostada.

To make 1 tostada, you will need:

• 1 cup of pulled chicken breast, cooked
• 1/2 of a small onion finely sliced
• 2 tsp of lime juice
• 1/4 tsp of paprika
• 1/4 tsp cumin
• salt and pepper
• about 1/2 cup of beans- I used my left over black eyed peas which were already seasoned, but black beans or pintos would be great too!  (you might want to season them up with cumin, garlic, salt, pepper and paprika) 
• 1 tortilla
• about 1/2 cup of shredded cheddar cheese
• a few drizzles of olive oil
• 1/2 tomato, sliced
• 1/2 avocado, sliced
• a tbls of sour cream

You will need two medium sized frying pans.  Drizzle a bit of olive oil in both pans.  In one pan, saute onions until soft.  In the other pan, pan fry the tortilla about 5 minutes each side on medium heat.  It will start to brown and bubble up a little.  When the onions are soft, throw in the chicken, beans and spices on low heat.  Because the chicken is already cooked, we just want to heat it up, not over cook it.  Add the lime juice, salt and pepper as well.  When the tortilla is starting crisp up, sprinkle on the cheese and allow it to melt.  Remove the tortilla and place it on a plate, top it with chicken, beans, and onions.  Garnish it with tomato slices, avocado, and sour cream!  Enjoy and buen proviecho!

German Chocolate Cake... From scratch!

Today I made a very traditional New Year's Day fare, collard greens, black eyed peas, corn souffle, chicken in a honey balsamic glaze, and Sean slow smoked a pork butt and sausage!  Yummm...  To top off the meal, I decided to undertake making a German chocolate cake from scratch because I wanted to see if it would taste any different from my usual boxed cake mixes.  Let me tell you, baking is a lot of work, I have a new respect for bakers and pastry chefs!  Explain this to me, why when you make a cake from scratch do you have to separate the yolks from the whites, but when you do a box mix, you can just throw the whole egg into the mixure.   After separating my eggs, melting a chocolate bar into water on the stove, alternate adding the buttermilk to the flour, whipping my egg whites into fluf, blah, blah, blah.... The cake was AMAZING!!!!  IT WAS REALLY BETTER AND WORTH THE WORK.  I can't take credit for the recipe, but if you are interested, it was a Better Homes and Gardens recipe. 

HAPPY NEW YEAR EVERYONE!  Keep sending me your recipes.