Wednesday, March 30, 2011

Cherry Cobbler Anyone?

I'm in a real deserty (I know that's not a real sue me okay?) mood this week. When you say cobbler , everyone always thinks of Peach Cobbler. While I love Peach Cobbler dearly...I am very impartial to Cherry Cobbler as well. Here is a simple recipe...Check it outtttttttttttttt!


3 tablespoons butter, melted

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup milk

1 cup white sugar

1 tablespoon cornstarch

1 cup boiling water

3 1/2 cups fresh cherries, pitted

3/4 cup white sugar


1.Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.

2.In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.

3.Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Have this with some cherry vanilla ice cream! Enjoy!

Saturday, March 26, 2011

1959 City School Sour Cream Coffeecake

I know that the title of this post is bizzarre.....That's why it caught my attention...It's Saturday morning...I'm looking for something different to have for Breakfast and I was scanning through recipes when I came across this... This supposedly has been served in Los Angelas area high schools since 1959. Here it is-



1/4 cup all-purpose flour

3/4 cup brown sugar; packed

1/4 teaspoon salt

1 cup chopped walnuts

1/4 cup butter, cut in small pieces


1 1/2 cups cake flour

1/2 cup all-purpose flour

1 teaspon baking soda

1 teaspoon baking powder

1/2 cup butter

1 cup granulated sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

1 cup sour cream


1.Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan; set aside.

2.All ingredients should be at room temperature.

3.For topping, mix together 1/4 cup all-purpose flour, sugar, salt and nuts. Add butter. Rub in by hand until mixture is crumbly. Be careful not to over mix.

4.In bowl mix together 1 1/2 cups cake flour, 1/2 cup all-purpose flour, soda and baking powder.

5.In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.

6.Spread half of batter lightly into prepared baking pan. Sprinkle with half of topping and spread with remaining batter. Sprinkle with remaining Topping. Bake for 40 to 45 minutes or until tested done when wooden pick inserted in center comes out clean.

Makes 8 servings. Enjoy

Sunday, March 20, 2011

Deluxe Corned Beef Hash

It being March and just a few days after St. Patty's day...I decided to drop another irish dish on you. (Hope this one goes over better than my Irish Stew recipe.) This is called Deluxe Corned Beef Hash.

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 large onion, chopped

5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes

1 large carrot, coarsely shredded

2 pounds cooked corned beef, cubed

2 tablespoons chopped fresh parsley

1/4 teaspoon dried thyme leaves

salt to taste (optional)

1/2 teaspoon ground black pepper, or to taste


1.Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; then stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally.

2.Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
1 Hr 10 Min


Saturday, March 19, 2011

Basil & Garlic Stuffed Chicken Breasts

Tired of the same ole same ole...Fried Chicken, Baked Chicken, Barbecued Chicken?? Here is yet something else you can do with a chicken recipe.


1/4 cup grated Parmesan cheese

2 tablespoons snipped fresh basil

1 tablespoon olive oil

2 cloves garlic, minced

4 skinless, boneless chicken breast halves

1/2 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

1 tablespoon olive oil


1. In a small bowl combine Parmesan cheese, basil, 1 tablespoon olive oil, and garlic; set aside.

2. Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to about 1/8-inch thickness. Remove plastic wrap. Spread cheese mixture on chicken. Fold in sides of each chicken breast; roll up, pressing edges to seal. Fasten with wooden toothpicks.

3. For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon olive oil; set aside.

4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on the grill rack over drip pan. Cover and grill for 25 to 30 minutes or until chicken is no longer pink (170 degrees F), brushing occasionally with sauce the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Grill as above.)


Thursday, March 17, 2011

Ambrosia, A spring surprise!

Spring is coming and in the spring it's time for something good and fruity...Nothing is more fruitier (Is that a word? I'm doing this a lot now of days,forgive me folks!) than Ambrosia.

In ancient Greek mythology, ambrosia is sometimes the food, sometimes the drink, of the Greek gods (or demigods), often depicted as conferring ageless immortality upon whoever consumes it. It was brought to the gods in Olympus by doves, so it may have been thought of in the Homeric tradition as a kind of divine exhalation of the Earth.

Ambrosia is very closely related to the gods' other form of sustenance, nectar. The two terms may not have originally been distinguished; though in Homer's poems nectar is usually the drink and ambrosia the food of the gods; it was with ambrosia Hera "cleansed all defilement from her lovely flesh", and with ambrosia Athena prepared Penelope in her sleep, so that when she appeared for the final time before her suitors, the effect of the years had been stripped away and they were inflamed with passion at the sight of her. On the other hand, in Alcman, nectar is the food, and in Sappho and Anaxandrides, ambrosia is the drink. When a character in Aristophanes' Knights says, "I dreamed the goddess poured ambrosia over your head— out of a ladle", the homely and realistic ladle brings the ineffable moment to ground with a thump.

The consumption of ambrosia was typically reserved for divine beings. Upon his assumption into immortality on Olympus, Heracles is given ambrosia by Athena, while the hero Tydeus is denied the same thing when the goddess discovers him eating human brains. In one version of the myth of Tantalus, part of Tantalus' crime is that after tasting ambrosia himself, he attempts to steal some away to give to other mortals. Those who consume ambrosia typically had not blood in their veins, but ichor.
Both nectar and ambrosia are fragrant, and may be used as perfume: in the Odyssey Menelaus and his men are disguised as seals in untanned seal skins, "and the deadly smell of the seal skins vexed us sore; but the goddess saved us; she brought ambrosia and put it under our nostrils." Homer speaks of ambrosial raiment, ambrosial locks of hair, even the gods' ambrosial sandals.

Among later writers, ambrosia has been so often used with generic meanings of "delightful liquid" that such late writers as Athenaeus, Paulus and Dioscurides employ it as a technical terms in contexts of cookery, medicine, and botany.

Additionally, some modern ethnomycologists, such as Danny Staples, identify ambrosia with the untameable hallucinogenic mushroom Amanita muscaria: "it was the food of the gods, their ambrosia, and nectar was the pressed sap of its juices", Staples asserts.

W. H. Roscher thinks that both nectar and ambrosia were kinds of honey, in which case their power of conferring immortality would be due to the supposed healing and cleansing power of honey, which is in fact anti-septic, and because fermented honey (mead) preceded wine as an entheogen in the Aegean world: on some Minoan seals goddesses had bee faces: compare Merope and Melissa.

Propolis, a hive product also known for its sweet fruity taste, cures sore throats, and there are many modern proprietary medicines which use honey as an ingredient.
Crazy History and Backstory aside...This Ambrosia recipe will divinely enhance your tastebuds...and can be served to your divine friends or significant other.
Check it out.


6 seedless navel oranges

2 jars refrigerated red grapefruit, drained

1 container of fresh cored, peeled, refrigerated pineapple, chunked

3/4 cup large flake sweetened coconut

2 tablespoons sugar

pinch of kosher salt

3 tablespoons cream sherry


1. Using a sharp knife, cut away peel and white pith from oranges.

2. Slice oranges into 1/8-inch wheels.

3. Combine in large bowl with grapefruit and pineapple.

4. Add coconut, sugar, salt and sherry and gently toss to blend.

5. Chill, covered, at least one hour.


Wednesday, March 16, 2011

Irish Stew

On the eve of St.Patty's day, what is better to fix than a nice Irish Stew? Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid.

It should not be allowed to boil or the flavor will be spoiled. There is little agreement as to the classic recipe - should there be carrots? Should the meat be browned? Should mutton, lamb, beef, bacon or even kid be used? The following dish will be found to be hearty and nourishing and traditional enough.


2 1/2 lb boned mutton

4 large potatoes

2 large onions

3 or 4 medium carrots

sprig of parsley

2 cups water

salt and pepper
(serves four)


Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.


Tuesday, March 15, 2011

Rosemary Braised Lamb Chops

This is just the time of year for a lamb dish.....Just days before the beginning of spring and the season before Easter...


6 lamb shanks

salt and pepper to taste

2 tablespoons olive oil

2 onions, chopped

3 large carrots, cut into 1/4 inch rounds

10 cloves garlic, minced

1 (750 milliliter) bottle red wine

1 (28 ounce) can whole peeled tomatoes with juice

1 (10.5 ounce) can condensed chicken broth

1 (10.5 ounce) can beef broth

5 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme


1.Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.

2.Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.

3.Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Serve with Green Peas and Mashed Potatoes.... A light red wine is the preferred beverage. If you don't drink..Then sparkling Apple Grape cider is the drink for this meal...


Friday, March 11, 2011

Jambalaya Jammin

You know...Fat Tuesday just passed and I didn't post a New Orleans Recipe....I wistfully thought about my good friend, Christopher Taylor who passed away last year...He really enjoyed his food and he enjoyed cooking. He was from New Orleans and we used to talk about food and recipes a lot when he was living. He was too sick from two forms of cancer for me to tell him about my plans to create a food blog....I launched this blog, just three weeks after he died last year...He would have loved this...So Chris...Where ever you are...This one's for you!

1 tablespoon olive oil

1 medium onion, chopped

1 each medium green and yellow bell pepper, chopped

1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained

1 cup water

1 package ZATARAIN'S® Reduced Sodium Jambalaya Mix (Yeah ,I'm givin them a plug...I do use their products and I am a "friend" on Facebook.)

1 pound large shrimp, peeled and deveined

1 package (12 ounces) andouille sausage, cut into 1/4-inch slices

1/4 cup chopped fresh parsley (optional)


1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes
Serves: Makes 8 (1-cup) servings.


Tuesday, March 8, 2011

Chicken Parmesan Rollatini

Here is an Italian dish that is certain to impress that woman or that guy that you finally got to come to your place. It's Chicken Parmesan Rollatini. Ahhhh that sounds exotic doesn't it? Check it out-


1 cup fat-free low-sodium chicken broth

1 clove garlic, thinly sliced

1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces

Kosher salt and freshly ground pepper

4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)

1/4 cup chopped fresh parsley

6 ounces shredded part-skim mozzarella cheese (about 1 cup)

1/4 cup grated parmesan cheese

1/4 cup breadcrumbs

1 large egg white

Cooking spray

Instant polenta, for serving (optional)


Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.

Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.

Per serving: Calories 355; Fat 14 g (Saturated 7 g); Cholesterol 105 mg; Sodium 848 mg; Carbohydrate 15 g; Fiber 2 g; Protein 44 g

May I add...Serve this with a sweet white wine. Enjoy!

Wednesday, March 2, 2011

Grain & Nut Whole Wheat Pancakes

In Honor of National Pancake Day...(Which was yesterday, but I'm celebrating it the rest of the week...don't tell anyone! ) Here is a healthy ,yet good Pancake Recipe I'm sure you'll like.


1 1/2 cups old-fashioned oatmeal (Yes...Oatmeal...Really!)

1 1/2 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups buttermilk

1 cup milk

1/4 cup vegetable oil

1 egg

1/3 cup sugar

3 tablespoons chopped walnuts (optional)


1.Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.

2.In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.

3.Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Nutritional Information

Amount Per Serving Calories: 383 | Total Fat: 15.5g | Cholesterol: 41mg

Very Healthy and Very Good too! Enjoy!

Tuesday, March 1, 2011

National Pancake Day

Seems like there is always some holiday that I've never heard of that occurs anyway. Today ,I was informed is National Pancake Day..If you've read my other blog, Keith's Space for awhile, you know how much I love IHOP.

IHOP is once again celebrating National Pancake Day by giving away free pancakes today.(I didn't know that they had ever celebrated this before...Where Had I been?

The International House of Pancakes, which has franchises here in Philadelphia and it's suburbs, is giving away free short stacks to diners until 10 p.m. tonight.

In exchange, IHOP is asking patrons to donate to Children's Miracle Network Hospitals.

Since IHOP began its National Pancake Day in 2006, it has raised $5.35 million for Children's Miracle Network Hospitals and other local charities by giving away more than 10.1 million buttermilk pancakes.

Last year, IHOP raised more than $2.1 million. This year, they hope to raise $2.3 million.

There is a limit of one free short stack per guest and the offer is valid at participating restaurants for dine-in only while supplies last and is not valid with any other offer, special, coupon, or discount.

Okay, so there it free plug for IHOP....It's 7:43 pm as I write this...I still have time to get to IHOP and get some pancakes! Hope you do too!

Shepherd's Pie

You know, the first time I had Shepherds Pie I was in the 9th Grade. I am pretty sure that I'd never heard of it before then....It was okay, but I wasn't impressed. I had it again years later in college and it was the same results..Okay, good enough to eat in a pinch,but no biggie. Then, when I was in the Air Force...I made it myself from a standard recipe and added a few things and was like wow! This is really good!! This is not that recipe....I can't remember what all I did..

Shepherd's Pie is an English dish, traditionally made with lamb or mutton. Americans typically make Shepherd's Pie with beef. The English (and Australians and New Zealanders) call the beef dish a "cottage pie". Naming conventions aside, Shepherd's Pie is essentially a casserole, lined with cooked meat and vegetables, topped with mashed potatoes, and baked.(Did I mention that I had it while I was stationed in the U.K.?)

Here is a basic recipe for a simple ground beef Shepherd's Pie. The original recipe comes from my friend Frances Hochschild and her mother (thanks Frannie!). We dressed it up a bit with some veggies and Worcestershire sauce.


1 1/2 lbs ground round beef

1 onion chopped

1-2 cups vegetables - chopped carrots, corn, peas

1 1/2 - 2 lbs potatoes (3 big ones)

8 tablespoons butter (1 stick)

1/2 cup beef broth

1 teaspoon Worcestershire sauce

Salt, pepper, other seasonings of choice


1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5. Mash potatoes in bowl with remainder of butter, season to taste.

6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.


Food Safety Tips
Protect yourself against food-borne illnesses.

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website

Cavier & Vodka
Courtesy of The Lady (Bug) of the Household