Nutella Pound Cake
If you like Nutella then you will like this pound cake recipe. It’s easy to make and can be eaten for breakfast or as a dessert.
INGREDIENTS
1/2 Cup Softened Butter
3 Room Temperature Eggs
1/2 Cup Whipping Cream
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Cup Nutella
Preheat your oven to 325º F. Allow the butter and eggs to stand at room temperature for 30 minutes. Line a 9x5x3 inch loaf pan with parchment paper. Set aside. In a medium size bowl stir together the flour, baking soda, baking powder and kosher salt. Set aside. In a large size bowl beat the butter on a medium speed for 30 seconds. Gradually add the sugar and beat for 30 seconds until light and fluffy. Beat in the vanilla. Add the eggs, one at a time, beating 1 minute after each addition. Scrape the bowl frequently. Alternately add the flour mixture and whipping cream to the butter mixture. Beat on low after each addition just until combined. Pour half of the batter into the parchment paper lined loaf pan. Place 1/2 cup Nutella on top of the batter and swirl with a knife. Pour the rest of the batter and place the remaining 1/2 cup Nutella on top of the batter. Swirl the Nutella with a knife. Place into the oven and bake for 60 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Remember that ovens heat differently so check at 60 minutes. Remove from the oven and cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan (by pulling out by the parchment paper) and cool thoroughly on the rack. Makes 1 Nutella Pound Cake.
Marinated Cucumber & Onion Salad
I love this salad. It’s easy to make and makes a great side dish. If you plan on marinating the salad overnight make sure to cut the cucumber a tad thicker. This way it will keep more of a crunch. You may use any type of onion that you like, but a sweet onion (like Vidalia) is a good choice. I’ve made this salad with red onions as well.
INGREDIENTS
1/3 Cup Rice Vinegar
3 Tablespoons Chopped Fresh Mint
2 Tablespoons Honey
1 Tablespoon Sugar
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 1/2 Cups Sliced Cucumber
1 Cup Sliced Onion
In a large size bowl combine the rice vinegar, chopped mint, honey, sugar, kosher salt and pepper. Wisk until the sugar dissolves. Add the cucumber and onion slices. Toss well and cover with plastic wrap. Place in the fridge for 4 or more hours. While in the fridge go in and toss a few times to ensure that all of the cucumber and onion slices are getting marinated. Remove from the fridge and serve. Serves 4
Classic Black Beans & Rice
Everyone needs a few easy weekend night meals to pull out of their hat. Here is a wonderful Classic Black Beans & Rice recipe that is truly a faithful friend. If you want to add meat then either add chicken or fish. Shrimp is a good choice for a homespun Cajun night.
INGREDIENTS
3 Tablespoons Olive Oil
3/4 Cup Finely Chopped Onion
1/2 Cup Chopped Green or Red Bell Pepper
3 Minced Garlic Cloves
2 Cups Cooked Black Beans (Undrained)
3/4 Cup Water
1 Teaspoon Oregano
2 Teaspoons Chili Powder
1 Tablespoon Vinegar
In a medium size saucepan heat the oil over a medium heat. Add the onions, peppers and garlic. Cook for 8 minutes until they are nice and tender. Stir in the beans, water, oregano, chili powder and vinegar. Bring to a boil and then turn the heat down to low. Simmer for 10 minutes. Remove from the heat and transfer to a serving bowl. Serve over hot white or brown rice. Serves 4
Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
Red Pepper & Cucumber Salad
Summer is here and I tend to want to eat a bit lighter during these warm months. Here is a good side salad. If you want to make it a main meal then add sautéed chicken, shrimp or tofu.
INGREDIENTS
1 Garlic Clove
1 Diced Large Shallot
1 Seeded and Diced Jalapeno Pepper
4 Tablespoons Freshly Squeezed Lime Juice
1/2 Cup Olive Oil
1 Large Seeded and Diced Red Pepper
1 Large Peeled and Diced Cucumber
1/2 Cup Chopped Cilantro
3 Sliced Ripe Avocados
1/2 Teaspoon Kosher Salt
Pound the garlic clove to a smooth paste. Place the garlic, shallot, jalapeno, kosher salt and lime juice into a small size bowl. Let sit for 10 minutes. Add 1/2 cup olive oil and stir to combine. Place the red pepper, cucumber and chopped cilantro into a medium size bowl. Pour half of the garlic vinaigrette into the bowl of red pepper mixture. Stir to combine well. Arrange the sliced avocado on a serving platter and pour the remaining garlic vinaigrette evenly over the top of the avocado. Spoon the red pepper mixture on and around the avocado. Serve immediately. Serves 4 as a side salad or 2 as a main dish.
Tip: When seeding a jalapeno, lay the pepper on its side on a cutting board. Use a sharp knife and cut just to the right of the stem and along one side of the pepper. Remove just the flesh and not the seeds. Rotate the pepper a quarter turn and then slice again. Continue to turn and slice until you have four seedless slices. Throw away the seeds and core.
Peas & Cipollini Onions
I love peas and this dish is a favorite of mine. Featuring cipollini onions it makes a beautiful presentation.
INGREDIENTS
1 Cup Peeled Cipollini Onions (8 Ounces)
1/2 Cup Butter
1/4 Cup Water
1 Teaspoon Kosher Salt
2 Teaspoons Chopped Basil
2 Teaspoons Chopped Cilantro
1/4 Teaspoon Freshly Ground Pepper
2 Packages Organic Frozen Peas (10 Ounces Each) Thawed
2 Cups Shredded Cabbage
In a medium size pot bring 6 cups of water to a boil. Add the peeled cipollini onions and cook for only 3 minutes. Drain and rinse in cold water. Set aside. In the same pot melt the butter over a low heat. Add the cipollini onions, water, kosher salt, basil, cilantro and pepper. Stir and cook for 2 minutes. Add the thawed peas and the shredded cabbage. Give a good stir and cook for 10 minutes over a medium heat. Remove from the heat and transfer to a serving bowl. Serve warm. Serves 6
Hint: I sometimes like to cheat and buy pre-peeled cipollini onions. Sometimes a gal just gets a bit lazy!
Beer Brownies
Make these Beer Brownies for your father this Father’s Day! He’ll love you for it unless he hates chocolate!
INGREDIENTS
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1 Cup Softened Butter
1/2 Cup Unsweetened Cocoa Powder
3 Eggs
1 Cup Beer (I used Ale)
1 1/2 Teaspoon Vanilla Extract
Chocolate Frosting
Preheat your oven to 350º F. In a large size bowl combine the flour, baking soda, kosher salt and cocoa powder. Set aside. In a separate large size bowl beat together the butter and sugar for 1 minute. Add the eggs one at a time beating in between each addition. Add the vanilla and beat for 20 seconds. Gradually add the flour mixture alternating with the beer until both are added. Beat on slow until smooth. Pour into parchment paper lined 13x9x2 baking pan. Place into the oven and bake for 25 minutes until done. Remember that all ovens heat differently so make sure to check at 25 minutes. Remove from the oven and let cool completely in the pan. Remove from the pan by lifting the parchment paper. Set onto the counter and frost with the chocolate frosting. Cut into brownies squares. Makes 24 brownies depending on how large or small you cut the brownies.
Chocolate Frosting
INGREDIENTS
1/2 Cup Softened Butter
2/3 Cup Cocoa
3 Cups Powdered Sugar
1/3 Cup Milk
1 Teaspoon Vanilla Extract
Place the softened butter into a large size bowl and beat with a mixer for 30 seconds. Add the cocoa and beat for another 30 seconds. Add the powdered sugar, milk and vanilla extract and beat on high for 2 minutes. You will want the consistency to be very creamy without lumps. Makes about 2 cups.
Spicy Onion Rings
In preparing the onion rings maintain the oil at 350º F during cooking. If the temperature drops below 350º then the onion rings take longer to cook and tend to absorb too much oil. Plus they don’t get crisp like they should. Try and prepare the steak and the onion rings at the same time. If you can’t do that then have the onion rings ready to fry as soon as those delicious steaks come off of the grill.
INGREDIENTS
1 Cup Unbleached Flour
1/2 Cup Cornstarch
1 Tablespoon Ground Red Chile Powder
1/2 Teaspoon Ground Cayenne
1 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Quart Vegetable Oil (For Deep Frying)
4 Large Thinly Slices Onions (Rings Separated)
In a large size bowl combine the flour, cornstarch, red chile powder, cayenne, cumin, kosher salt and pepper. Pour the oil into a saucepan or deep-fryer and bring the heat to 350º F. Put the onion rings into the flour mixture and coat. Gently shake off any excess. Using tongs carefully put some of the coated onions into the hot oil. Fry for 2 to 3 minutes until golden and crispy. Remove from the oil and place on paper towels to drain. Do this in 3 or 4 batches until all are fried. Season with additional kosher salt if you like. Serve warm. Serves 4
Rhubarb Peach Jam
Have this jam on my Cherry Scones and you’ll be in heaven.
INGREDIENTS
3 1/2 Pounds Rhubarb
1 Pound Peaches
Juice of 3 Lemons
3 Pounds Sugar
2 Tablespoons Minced Fresh Ginger
Wipe and trim the rhubarb. Trim the stalks. Halve them lengthwise and cut crosswise into 1/2 inch pieces. Wash and slice the peaches. In a large bowl, combine the rhubarb, peaches, sugar, lemon juice and ginger. Cover with plastic wrap and refrigerate overnight. The next day, put the contents of the bowl into a cooking pot and bring to a boil. Cooking time will vary depending on how much juice the rhubarb releases. Boil rapidly for 30 minutes. Once the rhubarb breaks down turn the heat down to a simmer for 40 more minutes. Keep a close eye on the mixture as it simmers. Remove from the heat and skim any foam off the surface. Cool completely and refrigerate up to 2 weeks or can the jam for longer storage. Makes about 5 pints.
Cherry Scones
My Cherry Scones will make your kitchen smell of summer. Make sure to eat these scones warm and with a good butter. Using cream instead of shortening makes the scones extra-tender and flaky.
INGREDIENTS
2 1/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
1/3 Cup Butter (Cut Up)
2 Beaten Eggs
3/4 Cup Whipping Cream
1 Cup Dried Cherries
1/4 Cup Milk (For Brushing Tops)
1/4 Cups Sugar (For Sprinkling Tops)
Preheat your oven to 400º F. In a small size bowl add the dried cherries and enough boiling water over the cherries to cover. Let stand for 5 minutes. In a large size bowl combine the flour, sugar, kosher salt and baking powder. Cut in the butter until the mixture looks like coarse crumbs. Make a well in the center of the flour and set aside. In a medium size bowl combine the eggs and whipping cream. Drain the cherries. Add the egg mixture to the flour mixture all at once. Add the cherries. Use a fork to stir just until moistened. Turn the dough out onto a lightly floured surface and knead the dough by folding and pressing it until the dough is almost smooth (about 10 times). Divide the dough in half and roll out each dough half into a circle. Cut each circle into six wedges. Place the dough wedges 2 inches apart on a parchment paper lined baking sheet. Brush the wedges with milk and sprinkle with sugar. Place in the oven and bake for 15 minutes or until golden. Remove from the oven and let cool for 5 minutes on the baking sheet. Remove and transfer to a serving plate. Serve warm. Makes about 12 scones.
