Happy Pi Day! 3-14

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Happy Pi Day Everyone!!! 3-14-16

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In honor of Pi Day here is a link to my Banana Cream Pie!!!  I hope you check it out and what Pie will you be eating today!! LOL!! 🙂

https://whatscookingwithchefamy.com/2012/06/17/banana-cream-pie-for-fathers-day/

Apple Banana pie 012

National Chocolate Cake Day!!!

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So yesterday was National Chocolate Cake Day, and I got the itch to make a
Chocolate Cake and I brought it in for the office today!!!  

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I know they will happy, since this is the second thing I made this week, on Monday
I made a Cinnamon and Walnut Coffee Cake and they all loved that!! 🙂

So I didn’t have my usual ingredients at the house that I have used in my Chocolate cakes before, like
buttermilk or sour cream those things make my cakes moist and I like using them.

So I just followed the recipe on the back of the Hershey’s Cocoa Powder can.

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The only thing I did differently was two things:
1. I used 1 cup of cocoa powder, instead of what it said, (I can’t remember LOL)
2. I used Hot Strong Coffee instead of Hot Water.

I also made it in a bundt pan 🙂 Bake for about 40-50 mins, just until a toothpick is inserted and comes out clean.

The I made Cream Cheese Frosting and that recipe is below 🙂

Adding the chocolate to the cream cheese, butter and sugar (sorry i didn’t take better pictures)

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whipped up altogether 🙂

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frosting!!

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Done 🙂

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now Enjoy!!!

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Chocolate Cream Cheese Frosting

2 – 8 oz. packages of cream cheese, softened
2 stick of butter, softened
1 3/4 – 2 cups powdered sugar
3 oz. unsweetened chocolate
3 oz. bittersweet chocolate
1/4 cup half and half

In a double boiler add chocolate and half and half, stir until chocolate has melted and mixture has before like a thick paste.  Remove from heat and set aside for 10 minutes.

In a large bowl mix cream cheese until fluffy, then add butter and mix until combined and fluffy.
Then add powdered sugar, I only used 1 3/4 cup but if you like it sweeter add more, mix until combined.

The mix in chocolate and continue to mix until all in combined and fluffy.

This recipe covered the bundt cake and I had about 2 cups left over.

Store cake in the refrigerator, let set at room temperature for at least 1 hour before serving.

YUMMY!!! Enjoy!!

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Happy 2016!! How about some Soup!!

19 Comments

Yes I am still Alive!!! 😛

I know, I know I have not blogged in forever, but I have been very busy with work and other things.

Plus I don’t cook up a ton of things for me on a daily basis, and when I do cook for my family I am so busy doing multiple things that I forget to take pictures, and if I do I don’t often have a lot of time to blog it all out.  So I am sorry for those who care, and I will try harder this upcoming year!!

So this would be something I would not blog about since its just something plan I would come up with, but I thought I just better share this to let everyone know I am still kickin 🙂 LOL

So yesterday on my day off I thought okay you have stuff in the fridge you need to use, so I made Soup.

I call it “Winter Soup” or “What else can I put in this” Soup 🙂 LOL

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I also had gotten a four pack of bone-in chicken breast out of the freezer to make some room 😛

Okay so I don’t have a recipe here because really it was a what can I throw into this pot kind of soup.

And I think that is what we all need to think more of when we have things in our fridges that need to be used. Or your pantry, heck if you have can veggies do it, or cans of tomatoes or sauce, what about pasta or rice, your options are endless!!!

So this is what I started with, cabbage, zucchini, carrots and beans.

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Chopped it all up and I added about 2 cups of chicken broth(had some left in the fridge), I cooked it in the oven on 325 degrees for 2 hours

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then I added about 4 more cups of broth, I love using “better than bullion” soup base, so I had a little beef flavor left scraped that in there and then some Turkey.  Just mix that up with 4 cups of hot water added a onion power and dill.  I love dill in soup, and I love using the tube herbs, I just don’t use fresh herbs quick enough so I do buy some of those tube herbs you can find in your produce dept.  So whisked all that up and poured it right on in.

Cooked at 350 degrees now for about 1 hour, then I added the beans about 4 cups, not that whole jar, mixed, then check for seasonings, I add some crushed celery seed, more tube dill, kosher salt and white pepper.  Back in the oven for 30 minutes.

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adding the celery seed and my tube dill 🙂

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Like I said I had chicken breast, so I just bought a new kitchen gadget, it was my Christmas present to myself…

Table Top Halogen Oven

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Now I love it, the first thing I cooked in it was a Steak, a Frozen Steak!!!   Steak (bone-in rib eye) was about 1 inch thick, I took it out of the freezer, salted and peppered each side, and in 25 minutes I had the most perfect medium rare steak…It was delish!!!

Now I know the haters are going to hate, I NOT telling you buy it, this just works for me and I like it 🙂

So I put two of the chicken breast in it and let it go, yes can I use the oven, of course, but I like this and wanted to use it, I can see it cooking and like the easiness 🙂

So here’s my chicken cooking, of course once it was done again I forgot to take pictures…sorry, but it they looked great.

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So I shredded some of the chicken

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and added it to the soup, and it was done and ready to eat.

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I have soup for the next week and I frozen half of it too, I like doing this so its easy to bring out and heat out when you need something quick.

So what do you have in your fridge right now that you can throw into a pot and make your own

“Winter Soup”

Enjoy everyone!!

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Summer Cooking Class Series!!

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Yes I know I have been a little “MIA” lately!!!

But this summer has been busy and I can’t believe its JULY!!!! 
I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.

But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂

They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!

Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.

I hope you enjoy!!!

Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze

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Grilled Asian Corn with peanuts

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Grilled Watermelon with arugula, feta and balsamic glaze

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Crowd pic

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Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese

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Grilled pound cake and pineapple

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Grilled German Potato Salad

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Grilled veggies with garlic couscous topped with basil

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crowd pics

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Zucchini & tomato salad with ricotta, Parmesan and pesto

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Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions

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Mango & pineapple salsa

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Crowd Pics

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Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds

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Me – having fun with the microphone….I love being on the Microphone 😛 

Chef Amy

Roasted Garlic Bean Dip Recipe!!

19 Comments

Okay so I am trying to think of new ways to get my face out there in the world…yikes 😉

So I started to make videos, some will be product tests and some will be recipes.

This is just in the beginning stages, I only have a iPhone and my computer, but I am trying to make them better and better, sometimes I just laugh at myself when I watch them back :p LOL

But you have to start somewhere right, I will get better and its okay if you laugh I will not mind 😛

So here is the first one I did so check out I hope you enjoy it!!

FYI – I have already changed few things from this first video like I said it is a work in progress 🙂

Roasted Garlic Bean Dip

  • Time: 10 minutes
  • Difficulty: easy
  • Print

1 can Cannellini beans, drained and rinsed
1/4 cup roasted garlic
1/2 tsp. kosher salt
1/4 – 1/2 tsp. sweet paprika
1/4- 1/2 tsp. hot paprika
2-4 Tbsp. extra virgin olive oil

In a food processor add garlic and pulse a few times, then add beans and seasonings, pulse again and add oil and pulse until mixture is smooth.

Then serve with chips or veggies, you can also add spread on tortilla for a wrap.

 

Red Velvet Cheesecake!!! “Fiesta Friday #63”

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“Red Velvet, Red Velvet, send “Cheesecake” right over” LOL

Anyone remember playing “Red Rover, Red Rover” as a kid 😉 if not just google it LOL 😛

Anyway I was trying to start my blog out in a silly kind of way, but there is no silliness when “Red Velvet” is involved 😉

Of course Red Velvet everything starts to come out around Valentine’s Day, and this is around that time I made this delicious cheesecake.

Of course I did share with several friends and I must say I had “zero” complaints 🙂 LOL

So I thought this would be perfect for this week’s “Fiesta Friday #63”, of course our host is Angie@The Novice Gardener her new blog for Fiesta Friday’s is here and her co-host this week are Julianna@Food On Board and Hilda@Along The Grapevine.

So I’d like to thank them for letting me share this recipe 🙂

So without further ado here you go!!

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Ingredients

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Crust –

place biscuits in food processor

 

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Pulse until it becomes fine crumbs

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this is the 1 1/2 cup of the tea biscuits

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Add melted butter and crumbs together

 

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butter & crumb mixture

 

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spray your spring-form pan

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Pour crumb mixture into pan

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with your fingers firmly press crumb mixture into pan
and up the sides about 1 inch

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Filling – cream cheese softened

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blend the cream cheese until smooth

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add eggs one at a time, blending well after each one

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add the sugar

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add sour cream

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add salt & cornstarch

 

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add vanilla

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scrap your bowl

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put about 2 1/2 cup of the filling in another bowl

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add red food coloring and cocoa

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whisk together

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Pour red mixture on top of cream mixture
and give it a swirl and bake

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once its done turn oven off, crack the oven door open
and let cake sit inside for 1 hour

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remove from oven and let cool for 3 hours

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Chill overnight or for at least 3 hours before
cutting and serving

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Its came out just delicious!!!

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Enjoy!!

Red Velvet Cheesecake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Crust:
2 1/2 cups cookie crumbs (graham or flavored)
(I used 1 1/2 cups Cappuccino tea biscuits and 1 cup graham cracker crumbs)
6 Tbsp. butter, melted
1/4 cup sugar

Mix all together in a bowl, in a 9 inch spring-form pan press mixture down on the bottom and up the sides about 1 inch, set aside.

Filling:

2 8oz. bricks cream cheese, softened
1/2 cup sour cream, room temp
3 eggs, room temp
3/4 cup sugar
1/4 tsp. salt
1 Tbsp. corn starch
1 tsp. vanilla
1 tsp. red food coloring
1/4 cup cocoa powder

In a large bowl with a stand mixer or hand mixer, mix the cream cheese until smooth and creamy, add one egg at a time, making sure each is mixed in before adding the next.  Then add the sugar, sour cream, vanilla, salt and then cornstarch, scraping the bowl as needed.

Take 2 1/2 cups of the mixture and add it to a small bowl then mix in food coloring  and cocoa until fully combined.

Pour white mixture into the pan and spread around, then add red mixture and just swirl the 2 mixtures together.

Bake at 350 degrees for 45-60 minutes, edges will be puffed up and slightly brown, turn off oven, leave the door cracked with cheesecake inside for 1 hour.  Then cool at room temp. for about 3 hours, place in refrigerator to chill for at least 2-3 before serving.

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Veggie-Chicken-Chile-Soup!!! Fiesta Friday #53

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So here it is Fiesta Friday again and I am joining in again, I want to thank Angie@The Novice Gardener for hosting the Party and her two co-hosts Selma@Selma’s Table and Nancy@Feasting with Friends.

So about a month ago a co-worker (Heather) was telling us that her son is a picky eater, what child is not a picky eater right 🙂

Any way she said that he did not like red chili and thought that he may eat white chili, so a few weeks went by and I saw a slow cooker recipe for the white chili and printed it out for her to try, as far as I know think she said she was going to try it this weekend. 🙂

I hope her son Blake will like it 🙂

I decided to make my own version 😛 hence the word veggie in title.

Now I am not a chili person at all…at ALL!!  So when I thought about this I did want to make it more of a soup instead of a then a chili.

First I after I got a few things from the store, I really just went looking in my pantry and refrigerator for what I could through in it 🙂 and I wanted to use my electric pressure cooker.

Let me just take a minute to talk about the “electric pressure cooker”  I LOVE IT!!!!!!!!!!!!!!!!!

I really really do!! I love making soup in it because it’s like its been cooking all day, and Nancy@Feasting with Friends gave me a recipe for hard cooked eggs that the shells peel off perfectly and I love that!! I also have a macaroni and cheese recipe here you can check out too.  But if you have a chance to buy one I so recommend it for sure 🙂

Okay so here’s my dish

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This is what I used – except the spinach in the bag, when I started pulling everything out the fridge, I thought yes I will add spinach but then I didn’t 🙂

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Pinto beans, chick peas and leftover white beans
in the Vita-mix

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Add water and pulse

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to get this

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carrots, zucchini and onion in Vita mix
add water

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and this

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Add that to my pot and this is my Chicken Base
I use Better than bouillon you can use just broth

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added my seasonings, Cumin and Fajita Seasonings

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Mix it up

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added two chicken breasts

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Time to cook

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I put it on the “Stew” setting and increased the time
to 30 minutes then start

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DONE!!!

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Oh yeah!!!

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Pulled out the chicken breast to shred

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shred your chicken

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add back to the pot

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taste for seasonings, I added salt

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and more of my seasonings

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Done!!!  Add a little diced jalapeno and enjoy!!

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Veggie Chicken Chile Soup

1 bottle of Taco Bell salsa verde
1 can diced green chiles
1 can pinto beans, drained and rinsed*
1 can chick peas, drained and rinsed*
1/2 cup white beans, drained and rinsed*
2 zucchini*
3 carrots*
1 onion*
2 large boneless chicken breast
3-4 tsp. cumin
3-4 tsp. Penzeys Fajita seasonings*
6-8 cups chicken broth*
salt and pepper to taste

To the electric pressure cooker or large stock pot or slow cooker, your choice.
Add salsa and chiles, if you want whole beans then add then whole, if you want it like I did, then blend up with broth or water, the same with the veggies, either diced or blended.

Pour all into your pot, add the seasonings and stir, if using chicken base add this now, if you are using broth add the rest.  I say 6-8 cups because it depends on the size of your cooking choice, the less that is used makes it thicker.
Cook in pressure cooker on “stew” setting for 30 minutes, slow cooker for 4-6 hours on high, and stock pot on stove, bring to almost a boil, the reduce to low for 2 hours or until all is cooked through.

Remove Chicken and shred, return shredded chicken back to pot, taste for seasonings, add salt or pepper, or more seasonings it is up to your tastes.

Serve up with diced jalapeno, tortillas chips or some cheese, its up to you!!  Just grab a mug or bowl full and sit back and enjoy the game this weekend 🙂

*use what ever beans you want, this is just what I had, same with the veggies its just what I had.
I like using chicken base you can use broth instead.  Seasonings from Penzeys the Fajita seasonings that I used had the following in it: salt, black pepper, Turkish oregano, cayenne, garlic, celery seed, basil, nutmeg, marjoram, thyme, Mexican oregano, cumin and rosemary.
You can certainly use any of these seasoning or something close, just check your local store.

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