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Decadent Apple Cake

Decadent Apple Cake


This cake is such a wonderful fall treat! We ate our first piece warm, that’s why it’s still in the center of the tube pan (we couldn’t wait) ๐Ÿ™‚ , however, it’s really good cold too. If you want to serve it out of the Tube or Bundy pan you need to let it completely cool before removing. Either way, pair it with a cup of hot coffee or tea and I promise, you will have a little slice of heaven!

Ingredients:

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup pecans, chopped
1 cup vegetable oil

2 cups sugar

3 eggs

2 taps. vanilla

3 cups raw apples, peeled and finely chopped

Instructions:

Mix oil, sugar, eggs and vanilla.

Sift together flour, salt, soda. Mix into first mixture. Fold in pecans and apples. Grease tube or bundt pan and bake at 350 for 1 hour.

Sauce:

1 cup packed brown sugar
ยผ cup milk
ยพ cup butter
Mix and cook ingredients to a gentle boil, stirring constantly. Cook for 3 minutes, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.
Enjoy & Happy Fall!

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Posted by on November 6, 2016 in Baking, Cake, Comfort Food, food, Yummy

 

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Baked Shrimp Egg Rolls

Baked Shrimp Egg Rolls

Here is a yummy recipe when you’re just wanting finger food on movie night. Or you can add your favorite main dish – like fried rice, Lo Mein or Kung Pao to it and make it a meal. This recipe makes about 8 a 12 egg rolls (depending on how full you fill them) – so double, or triple as needed ๐Ÿ™‚

Ingredients:

1/2 tbsp olive oil

1 tsp sesame oil

1 cup green cabbage, sliced thinly

1 carrot, shredded

5 green onions, chopped

2 garlic cloves, minced

1 tsp fresh ginger, minced

1/2 lb shrimp (cut into small pieces)

12 egg roll wrappers

Salt and pepper (to taste)

Additional sesame oil for brushing once egg roll is wrapped

Heat oven to 400 F.

Line baking pan with parchment paper. You can either place the finished egg rolls directly on the parchment paper or use a rack (like you would cool a cake on) set inside the cookie sheet to bake your egg rolls. My filling mixture was a  little more juicey than I would have liked so next time I’ll use a rack – like below – when baking.


Heat the olive oil and the sesame oil in a pan, add cabbage, carrots, onions, and stir fry until slightly tender (about 1 minute). Move veggies to the outside rim of the pan and add the shrimp, garlic, ginger, salt & pepper in the center. Cook until no longer pink. Remove from heat. Allow mixture to cool.

Place one egg wrapper on a flat surface and add a good full tablespoon (or more  if you like) of the cooled filling to the center of the wrapper. (Cover unused wrappers with a damp towel to keep from drying out while you roll your egg rolls). Roll as the pictures show:






Brush each roll with sesame oil


Bake for 12 – 14 minutes or until golden brown. Serve hot with your favorite sweet and sour sauce or peanut sauce.


Enjoy!!

 
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Posted by on October 27, 2016 in Comfort Food, Egg rolls, fish, food, shrimp, veggies, Yummy

 

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Savory Stuffed Mushrooms :)

Savory Stuffed Mushrooms :)

If you’re looking for a fairly quick, really delicious meal – look no further. This recipe is just plain ‘ole YUM!! This is a combination of several recipes that I’ve tried and combined to come up with just the right flavors for the stuffing for these mushrooms. Serve with a Caesar Salad (or the salad or side of your choice) and you have a meal!

Ingredients

1 TBLS Dijon Mustard

1/2 cup finely shredded Parmesan cheese

6 ounces frozen chopped spinach (if you use fresh, I recommend you chop the fresh spinach into small pieces and then saute it in a couple drops of olive oil, then add to mixture)

1/3 cup low fat cottage cheese or ricotta cheese

2  (8 oz.) pkg. cream cheese

3 cloves fresh garlic (minced)

1/4 cup Italian seasoned breadcrumbs

1/4 cup green onions – chopped

1 tsp oregano

2 tsp ground thyme

40 large fresh baby portabella mushrooms

3/4 tsp olive oil

1/4 – 1/2 tsp cayenne pepper

Optional – 3 oz. baby shrimp – chopped

Instructions

Preheat oven to 400 degrees F.

Remove stems from mushrooms and take a spoon and dig out a little cavity in each mushroom. Finely chop the stems and the scooped out insides.

Place mushroom caps on baking sheet, open cavity up.

mushroom caps

In a skillet, heat the oil and add chopped mushroom stems, garlic, oregano, onions and thyme. Cook over medium heat for 5 minutes, stirring often. Transfer to a mixing bowl.

Squeeze moisture from the spinach and add to cooked mushrooms, along with cottage or ricotta cheese, cream cheese, Parmesan cheese, shrimp (if desired), breadcrumbs, mustard, & cayenne pepper; mix well with a mixer. Top each mushroom generously with filling.

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Sprinkle each filled mushroom with a little shredded Parmesan cheese.

Bake at 400 degrees F. for 20-25 minutes until mushrooms are tender. Serve warm.

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Just a side note: When baked, the mushrooms tend to leak juice, so they end up cooking in that juice. I put mine on a grilling rack and place that rack on a parchment-lined baking sheet. This allows the extra moisture to drip off and the mushrooms aren’t sitting in that moisture during baking. (This was my daughter, Jenny’s idea ๐Ÿ™‚ ) . It keeps the mushrooms from becoming soggy.

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I served my mushrooms with sliced tomatoes drizzled with olive oil and sprinkled with feta cheese and salt and pepper…also, a kale and spinach salad drizzled with a little Caesar and Balsamic dressing and fresh pineapple.

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ENJOY!

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Posted by on March 31, 2014 in food, mushrooms, vegetarian, veggies, Yummy

 

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Grilled Fish Tacos

Yum Yum Yum is all I can say for these tacos – oh man – the flavor combination is amazing!! No picture – sorry – everyone ate them too fast!! ๐Ÿ™‚

Ingredients:

2 limes

6 plum tomatoes

1 small onion

1/3 cup snipped fresh cilantro

1/2 cup mayonnaise

2 TBLS milk (I used Half & Half)

2 garlic cloves (pressed and finely chopped)

1/4 tsp sea salt

2 cups thinly sliced Napa cabbage (green leafy part only)

2 avocados

corn tortillas (I used white corn tortillas)

2 or 3 large tilapia fillets (no skin) – or you can use cod or your favorite fish

1/4 tsp coarsely ground black pepper

Squeeze limes to get 1/4 cup juice

For Sauce:

Combine 2 TBLS lime juice – mayonnaise – milk – and 1 garlic – whisk until smooth

For Salsa:

Dice tomatoes – chop onions – chop 1 garlic clove and combine with remaining lime juice – cilantro and salt – mix well (or you can throw everything in a food processor and chop) *note – I also added one jalepanos pepper (seeded and finely chopped) to my salsa.

Thinly slice cabbage leafs – peel and seed and thinly slice avocado

Cook FIsh:

Season fish with black pepper (and a little taco seasoning if desired) and cook in pan for 5-8 minutes or until flakes easily with a fork turning once- flake fish into bite-sized pieces

Heat tortillas on griddle until warm

Top tortillas with cabbage – fish – sauce – salsa & avocado slices as desired –

YUM!!

NOTE: I also served with a side of mashed beans which I made with one can of black beans and one can of cannellini beans (or northern beans) – cumin – sea salt – pepper – paprika – cayenne pepper – all mashed togetherย  topped with a little shredded cheese ๐Ÿ™‚

 

 

 

 
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Posted by on December 31, 2013 in fish, food, Tacos, veggies, Yummy

 

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The Best Potato Soup

This recipe is a combination of two recipes that I found in some old cooking magazines – they both looked really good – but together the recipes are amazing!

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Ingredients:

6 medium – large potatoes

2 large baking potatoes (baked peeled and coarsely mashed)

48 oz organic vegetable broth

1 TBLS sea salt

1 medium – lrg onion – chopped

1 cup chopped celery

2 cloves garlic (pressed and finely chopped)

3 cups half and half + 1 cup 2% milk

1/2 cup sour cream

1/3 cup all-purpose flour

1 cup (or more) shredded cheddar cheese

1/2 cup thinly sliced green onions – green tops as well

crumbled bacon (optional)

Instructions:

Chop up potatoes – Place broth/salt/onions/celery/garlic and potatoes in broth and bring to a boil – (do not add baked potatoes yet)

Reduce heat and simmer 20-30 minunutes until potatoes are tender

In a saucepan whisk flour and milk/half & half combo until smooth – Bring to a boil – stirring constantly – cook and stir for 2 minutes or until thickened – stir in the baked potatoes /ย  cheese – salt and pepper (to taste – approx 1/2 tsp salt & 1/4 tsp pepper) – stir in 1/2 cup sour cream – cook over medium heat until cheese is melted

Add milk/cheese mixture to vegetable mixture and stir to combine (do not drain vegetable broth off)

Garnish with green onions – a little shredded cheese – and crumbled bacon (if desired)

Serve with warmed hard rolls – DELISH!!

 
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Posted by on December 31, 2013 in Bacon, Comfort Food, food, potatoes, soup, vegetarian, veggies, Yummy

 

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