Victoria’s Carrot Cake
If you’ve never eaten my Carrot Cake then you are in for a real treat. I rarely share this recipe and have had people beg me over the years to make my Carrot Cake for various occasions. Now you can make my cake in your own home.
INGREDIENTS
5 Lightly Beaten Eggs
2 Cups Sugar
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 1/2 Cups Finely Shredded Carrots
3/4 Cup Olive Oil
2 Tablespoons Vanilla Extract
Cream Cheese Frosting
Preheat your oven to 350° F. Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature. Prepare two 8×1 1/2 inch round cake pans (grease well). In a large size bowl stir together the flour, surgar, baking powder, cinnamon, salt and baking soda. In a separate large bowl combine the eggs, carrots, oil and vanilla. Slowly add the egg mixture to the flour mixture and stir until combined, but don’t over mix. Pour the batter evenly into the two greased cake pans. Bake for 35 minutes until done. Remove the cake pans from the oven and let them cool on wire racks for 10 minutes. Remove the cake from the pans and allow the cake to completely cool on the wire racks. Assemble and frost the middle, sides and top with cream cheese frosting. Cover and store the cake in the fridge for up to 3 days. Serves 12
Cream Cheese Frosting
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
3 Tablespoons Vanilla Extract
7 Cups Powdered Sugar
In a large size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy. Slowly beat in the powdered sugar. Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency. If you need more powdered sugar feel free to add more. Makes about 4 cups.
Steak Enchiladas
I had a leftover grilled steak so I decided to make Steak Enchiladas. Nice and easy. You can buy enchilada sauce, but I like to make my own.
INGREDIENTS
1 Bunch Cilantro
1 Cup Sour Cream
8 Ounces Red Salsa
8 Ounces Green Salsa (Salsa Verde)
1 Extra Large Grilled Steak
1 Sliced Red Onion
12 Flour Tortillas (6 inches)
3 Cups Enchilada Sauce
3 Cups Shredded Sharp Cheddar Cheese
Preheat oven to 350° F. Slice the grilled steak and the red onion and set aside. Making the sour cream mixture is easy. In a food processor or blender, combine the cilantro, sour cream, red salsa and 4 ounces of the green salsa. Pulse until you have a good puree, pour into a medium size bowl and set aside. In a separate medium size bowl combine the sliced grilled steak and the rest of the green salsa and mix well. You will need a 9×13” baking dish or a large baking dish. Pour the sour cream mixture at the bottom of the baking dish to coat. Evenly distribute the steak mixture between the 12 flour tortillas. Roll up the filled tortillas and put seam side down in the baking dish. Pour the enchilada sauce over the top of the rolled tortillas. Top with the shredded cheese and cover with foil. Bake for 30 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6
Busy Day Cake
Everyone needs to have my Busy Day Cake recipe at their fingertips. It’s great to have in a pinch. Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce. Any of these toppings will make this cake a special-day treat.
INGREDIENTS
1 1/3Cups Unbleached Flour
2/3 Cup Sugar
2 Teaspoons Baking Powder
2/3 Cup Milk
1/2 Cup Softened Butter
2 Eggs
2 Teaspoons Vanilla
Preheat your oven to 350° F. Grease and flour an 8×1 1/2 inch round cake pan and set aside. In a large size bowl, combine the flour, sugar and baking powder. Add the milk, butter, eggs and vanilla. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 30 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Serve warm with berries & whipped cream, ice cream or honey or caramel sauce. Serves 8
Cosmopolitan
Ever wondered how to make a Cosmopolitan? Perfect for backyard barbeques, holiday or dinner parties.
INGREDIENTS
2 Ounces Vodka
1 Ounce Orange Liqueur
1 Ounce Cranberry Juice
1/2 Ounce Lime Juice
Lime Slice For Garnish
In a cocktail shaker combine the vodka, orange liqueur, cranberry juice and lime juice. Add ice cubes. Cover and shake until very cold. Strain the liquid into a chilled glass. Garnish with a slice of lime. Makes 1.
Oven Roasted Tri-Tip
Tri-tip is the cut of beef from the bottom sirloin primal cut. It’s a small triangular muscle that is usually between 1 1/2 to 2 1/2 pounds per side of beef. Tri-tip was typically used for ground beef or sliced into steaks. Then in the late 1950s tri-tip became a local specialty in Santa Maria, California when Otto Schaefer decided to market it. Tri-Tip is full of flavor, lower in fat and typically sliced across the grain before serving.
INGREDIENTS
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
6 Cloves Minced Garlic
1/2 Cup Olive Oil
1/2 Cup Red Wine
1/2 Cup Beef Stock
1 1/2 to 2 1/2 Pounds Beef Tri-Tip
1 Potato Cut In Half
4 Whole Carrots
1 Cubanelle Pepper
2 Tablespoons Dried Garlic Bits
Kosher Salt & Pepper For Vegetables
In a medium size bowl combine the kosher salt, pepper, minced garlic, olive oil, red wine and beef stock. This will be your marinade. Pierce the tri-tip all over with a fork. Put the meat in a zip lock bag and pour in the marinade. Remove as much air as possible. Put it in the refrigerator overnight. Remove the meat 2 hours before cooking. Preheat your oven to 450° F. Take the tri-tip out of the zip lock bag and throw away the marinade. Put the meat, fat side up, in a roasting pan along with the potatoes, carrots and cubanelle pepper. Sprinkle the dried garlic bits all over the top of the meat. Salt and pepper the vegetables. Cook for 10 minutes at 450° F. Turn the oven down to 350° F and cover with foil for 15 minutes. After 15 minutes remove the foil and roast for another 15 minutes. The tri-tip should be medium rare at this point. Cook longer if you like. Remove the meat from the oven and cover back up with the foil. Let rest for 15 minutes (outside the oven). This will complete the cooking and let the juices stabilize. Transfer the tri-tip to a carving board and slice 1/4 inch slices diagonally across the grain. Transfer the meat and vegetables to a serving platter and have a perfect dinner. Serves 4
Artichoke & White Bean Dip
Quick, easy and healthy! Use my Artichoke & White Bean Dip as a dip or as a substitute for mayonnaise on sandwiches. The white beans and yogurt make a creamy dip without adding much fat.
INGREDIENTS
12 Ounces Marinated Artichokes (Drained)
15 Ounces White Beans (Drained)
2/3 Cup Non-Fat Plain Yogurt
1 Tablespoon Red Pepper Flakes
1 Tablespoon Olive Oil
4 Garlic Cloves
1 Tablespoon Lime Juice
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Place the artichokes, garlic, white beans, kosher salt and pepper into a blender or food processor. Process until smooth. Add the yogurt, olive oil, lime juice and red pepper flakes and blend. Scoop onto a serving plate or bowl. Refrigerate for at least 1 hour before serving. Use in place of mayonnaise or serve with pita chips or vegetable sticks. Serves 4
Fiesta Bean & Chicken Soup
With all of the rain we’ve been having I felt like making a nice homey soup. I came up with this hearty, but not too heavy, bean and chicken soup. It turned out to be just what the doctor ordered.
INGREDIENTS
5 Ounces Pinto Beans
5 Ounces Red Beans
5 Ounces Black Beans
8 Cups Water
1 Tablespoon Kosher Salt
3 Tablespoons Olive Oil
4 Ounces Cooked & Diced Chicken Breast
1 Large Chopped Onion
4 Chopped Green Onions
8 Minced Garlic Cloves
1 Cup Corn
2 Diced Tomatoes
2 Cups Salsa
6 Small Chopped Red & Yellow Peppers
1 Large Chopped Hot Pepper
6 Cups Chicken Broth
1 Bottle White Wine
1 Teaspoon Red Pepper Flakes,
1 Teaspoon Ground Cumin
1 Teaspoon Kosher Salt
1 Teaspoon Chili Powder
Rinse and drain the beans. Soak the beans for at least 6 hours or overnight. Place the beans in a large soup pot with 8 cups of water and 1 tablespoon kosher salt. Boil uncovered for 20 minutes. Lower the heat, cover and simmer for 3 hours until the beans are soft. Do not drain the beans. Uncover and add the chicken broth and stir. Add the olive oil, kosher salt, red pepper flakes, ground cumin and chili powder. Stir. Turn up the heat to medium and add the wine. Cook for 10 minutes. Add the onions, chicken, garlic, green onions, corn, tomatoes, red & yellow peppers, hot pepper and stir. Cook for 10 minutes and then add the salsa. Simmer for an hour to blend the flavors. Ladle the soup into bowls and serve immediately. The soup can be refrigerated for up to 4 days. If necessary, thin with additional chicken broth when reheating. Serves 8
Saint Swithin’s Day Apple Crumble Pie
My Saint Swithin’s Day Apple Crumble Pie is made with fresh apples, cinnamon and a brown sugar and butter topping.
INGREDIENTS
1 Unbaked Pie Shell (9 inches)
6 Cups Peeled & Sliced Apples
3/4 Cup Sugar
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Kosher Salt
Topping:
1/4 Cup Brown Sugar
1/4 Cup Unbleached Flour
3 Tablespoons Butter
1/2 Cup Chopped Pecans
Preheat your oven to 400° F. Fill the pie shell with the apple slices. In a small mixing bowl combine the sugar, cinnamon, nutmeg and salt. Sprinkle the sugar mixture over the apples. Next, in a small bowl combine the topping ingredients. Sprinkle the topping ingredients over the top of the pie. Bake for 50 minutes until the apples are tender and the topping is browned. Remove from the oven and cool. Serve with ice cream or whipped cream. Serves 8
Bastille Day Croque Monsieur
Hey, it’s Bastille Day! Don a beret and some tricolor clothes and make a croquet monsieur to celebrate.
INGREDIENTS
4 Slices French or Italian Loaf Bread
2 Teaspoons Dijon Mustard
1 1/2 Cup Grated Gruyère Cheese
2 Slices Ham
2 Tablespoons Butter
Preheat your oven to 350° F. Spread 1/2 teaspoon of the Dijon mustard over each slice of the bread. Place 1/2 cup of the grated Gruyère cheese on top of the two slices of bread. Next, place the ham on top of the grated cheese. Finish with the remaining cheese on top of the ham. Place the other slice of bread on top. In a large skillet heat the butter over a medium heat until the butter is foaming. Carefully add the sandwiches and fry for 2 minutes on each side until they are golden brown. Transfer the sandwiches to a baking sheet and put into the oven for 5 minutes until the cheese has fully melted. Remove from the oven and place the sandwiches on a serving plate. Slice each sandwich in half and serve immediately. Serves 2
Celebrate All Things French!
Victoria’s Vodka Sauce
Another answer to cooking dinner on a hot day. Don’t turn on the oven. Whip up my delicious and quick sauce that has a splash of vodka. Pour over any pasta of your choice; throw together a simple salad and you’ve got a nice weeknight meal.
INGREDIENTS
4 Tablespoons Olive Oil
1/4 Pound Diced Pancetta
1/3 Cup Vodka
28 Ounce Can of Diced Italian Plum Tomatoes
1/3 Cup Heavy Cream
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
1 Clove Minced Garlic
Parmigiano Reggiano Cheese
In a large skillet heat the olive oil over a medium heat. Add the minced garlic and diced pancetta and sauté for 3 minutes until the pancetta is light in color. Turn the heat down and remove the skillet. Slowly add the vodka and return the skillet back to the burner. Be careful not to start a kitchen fire. Stir the vodka until it has almost evaporated. Pour in the entire can of diced Italian plum tomatoes, juice included. Stir. Add the cream, kosher salt and pepper and let simmer for 15 minutes. You want the sauce to have a medium thick consistency. I like to serve my vodka sauce over penne pasta, but you can serve it over any pasta that you like. Sprinkle with freshly grated Parmigiano Reggiano cheese and you’ve got yourself a feast! Serves 4
