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Second Version – ‘Old-Fashioned Pineapple Upside-Down Cake’, Made with Pineapple Chunks, Cherries & Pecans

Not long ago I posted my recipe for Old Fashioned Pineapple Upside-Down Cake. Soon after, I started thinking, “I bet this cake would be delicious if I added chopped pecans to the buttery brown sugar/maraschino goodness”. So, last night that’s exactly what I did – and my neighbor Frank – The Dessertaholic – was the lucky recipient of my ‘experiment’.

Photo of my first version of ‘Old Fashioned Pineapple Upside-Down Cake’. https://myyellowfarmhouse.com/2014/01/25/old-fashioned-pineapple-upside-down-cake/

Old-Fashioned Pineapple Upside-Down Cake is easy to make, especially now that grocery stores sell small packages of cake mix. (Betty Crocker ‘Yellow Cupcake Mix’).

Of course, you can always use a regular-size cake mix – and a 10″ X 13″ pan. It’s a bit harder to flip the larger cake but it’s certainly doable. ++ If you prepare an ordinary-size caked mix, double the butter, brown sugar, pineapple, cherries & pecans.

Ingredients Oven at 350F 9′ x 9′ square or round cake pan

1 package Betty Crocker ‘Yellow Cupcake Mix’ — prepared according to directions.
1 (14 oz.) can pineapple CHUNKS – drain juice & reserve ++ I cut the chunks in half …. but that’s not necessary.
1/4 cup butter
1/2 cup packed brown sugar
8 Maraschino cherries, chopped
1/4 cup chopped pecans

Method

Preheat oven to 350 (F). ++ Preheat right away – the butter is placed in the pan, then melted in the oven.

Prepare cake according to package directions BUT use the reserved pineapple juice instead of water. ++ Add water, if necessary, to the pineapple juice to equal the amount of water called for in the recipe.

Place 1/4 cup butter in an 9′ x 9′ square pan or 9′ x 9′ round pan. Place baking pan in oven for a short time to melt the butter. ++ Keep an eye on the butter – you don’t want to burn it!

Remove pan from oven. Stir in 1/2 cup packed brown sugar and spread the butter/brown sugar mixture in the bottom of the pan.

Sprinkle on chopped Maraschino cherries, then pecans and then pineapple chunks.

Pour prepared batter over cherries/pecans/pineapple chunks.

++Bake for 30 – 35+ minutes. ++ If you’re not sure cake is fully cooked, stick a sharp knife in the center to check for doneness. If any cake batter sticks to the knife, bake cake for a few minutes longer.

IMMEDIATELY invert pan onto a serving platter. If you wait to invert the pan, you may have a problem because, as the sugar/butter mixture begins to cool, it can stick to the pan.

I’m a firm believer that everything is better with whipped cream or ice cream, but it’s far from necessary since there’s so much flavor in Old-Fashioned Pineapple Upside-Down Cake. Enjoy!

February 6, 2014March 13, 2014

My Yellow Farmhouse - Cooking with Love!6 Comments

Sharing Recipes from Some of My Favorite Bloggers – DESSERTS

About a year and a half ago I posted several yummy-looking appetizer recipes from some of my favorite bloggers. I decided to do something similar today with dessert recipes because, sometimes, things are just too good NOT to share!

For a few weeks I was on a cleaning binge…. of sorts. My cleaning binge is sooo over right now. I think I’m going to go on a serious baking binge – starting tomorrow. Enjoy !

Sharing Recipes from Some of My Favorite Bloggers – DESSERTS

This recipe for Heath Bar (or Chocolate Chip) Blondies, from Bits and Breadcrumbs, was my inspiration for sharing dessert recipes today. Blondies are a lot like brownies in texture but the batter isn’t made with chocolate. Usually made with chocolate chips and walnuts, this recipe gives you a choice to add either chocolate chips or Heath Bar chips. My suggestion – consider making these, at least once, with half Heath Toffee Bits and half chocolate chips!

http://bitsandbreadcrumbs.com/2014/01/31/snow-day-sweet-tooth/

I love pound cake! This Coconut Pound Cake, from The Southern Lady Cooks, seems to be super easy to make: you use a a yellow cake mix, some vanilla pudding, coconut and evaporated milk, plus a few other things. A rich coconut sauce is poured on top. YUMMY! If you’re looking for some great southern recipes, be sure to visit The Southern Lady Cooks. You’ll see why she’s one of my favorite bloggers!

http://thesouthernladycooks.com/2011/04/22/coconut-pound-cake/

I’ve never made New York Style Crumb Cake from scratch but I sure will now. From Uni Homemaker, this crumb cake has lots and lots of topping. Doesn’t it look delicious?

http://unihomemaker.com/2013/12/29/new-york-style-crumb-cake/

I’d planned to include only recipes from other bloggers – then I came across my own recipe for Apple Pie, which I’ve been ‘playing with’ for decades. Everyone seems to really like my apple pie a lot, so I’m including it as well.

https://myyellowfarmhouse.com/2012/11/18/my-yellow-farmhouse-apple-pie/

I haven’t eaten Oatmeal Scotchies in years. In truth, I’d forgotten all about them – until tonight when I found this recipe from Averie Cooks. It seems that, like me, Averie hadn’t made these in years – she posted, “These cookies are a tasty trip down memory lane. My grandma used to make them and I hadn’t had them in ages. So I changed that.” Averie, I intend to change that too !

http://www.averiecooks.com/2013/04/soft-and-chewy-oatmeal-scotchies-cookies.html

ENJOY !!

February 3, 2014February 3, 2014

My Yellow Farmhouse - Cooking with Love!7 Comments

Chicken Tikka Masala with Basmati Rice

++ UPDATE A few friends asked if this recipe is difficult. Actually, Chicken Tikka Masala does take a bit of of time, but each step is easy-peasy.

I absolutely adore Chicken Tikka Masala and have ever since my very first mouthful at the Amherst (Massachusetts) Food Fair. It turns out Chicken Tikka Masala is NOT a real dish from India anymore than certain dishes served in Chinese restaurants are recognized as truly ‘Chinese’. It matters not. If it’s delicious, who cares if it’s authentic?

Chicken Tikka Masala features chicken (obviously!) usually marinated in yogurt and spices, then broiled or grilled and mixed with a sauce of tomatoes, cream, cilantro and several spices.

Recipes for Chicken Tikka Masala vary enough to make your head spin, so I combined several different recipes and the end result could, I believe, rival my favorite Indian restaurant, Pintus, here in West Springfield, Massachusetts.

In India, meals are often served on large platters, and (depending upon the household) people use pieces of Naan to pick up small portions. I highly recommend buying yourself some authentic Naan (bread) to enjoy with your Chicken Tikka Masala.

P.S. Years ago my family and I traveled to Pakistan and India. We enjoyed our trip immensely. Perhaps a month or so after I was preparing some type of curry. My twin sons walked in and exclaimed, “What are you cooking? It smells like Pakistan in here.” I took that as a compliment!!

++ This recipe can be prepared the day before, then, at serving time, all you have to do is reheat it gently and prepare some Basmati rice.

Ingredients Serves 4 – 5

++ Adapted from http://www.bonappetit.com/recipe/chicken-tikka-masala

6 cloves garlic, minced – OR – use a garlic press
4 tsp. finely minced – or grated – fresh peeled ginger
4 tsp. ground turmeric
2 tsp. garam masala (Most stores now sell it in the spice area.)
2 tsp. ground coriander
1 tsp. paprika
2 tsp. ground cumin
++ This makes 1/2 cup total. Use 1/4 cup to marinate chicken. Cover & refrigerate the other 1/4 cup for later.
1 1/2 cups whole-milk plain yogurt. (NOT Greek. And – if you can only find ‘low fat’ plain yogurt, that’s OK.)
1 Tbs. Kosher salt – or – use 1 Tbs. regular salt (I thought 1 Tbs. salt was a mistake – but it was absolutely fine!)
2 lbs. skinless, boneless chicken breasts, cut into thirds lengthwise
3 Tbs. Ghee (clarified butter) OR 3 Tbs. olive oil
1/2 cup minced onion
1/4 cup + 1 Tbs. tomato paste (Freeze the rest in 1 Tbs. size portions in a small freezer bag.)
6 cardamon pods – crushed (I wrapped the cardamon pods in some plastic wrap and hit them with a hammer a few times.)
3/4 tsp. red pepper flakes OR 1/2 tsp. cayenne pepper
2 cans (14 oz. each) Hunt’s Fire Roasted DICED Tomatoes with Garlic
1 pint (2 cups) heavy/whipping cream
3/4 cup chopped fresh cilantro (I used my mini food processor.) ++ Plus a few sprigs for garnish.
1/2 cup yogurt ++ If you plan to make this a day ahead – use 3/4 cup yogurt for this step !!
Basmati Rice & Naan (bread) – for serving

Combine 6 cloves garlic, minced, 4 tsp. finely minced – or grated – fresh peeled ginger, 4 tsp. ground turmeric, 2 tsp. garam masala, 2 tsp. ground coriander, 1 tsp. paprika and 2 tsp. ground cumin in a small bowl.

Using a metal soup spoon, ‘smosh down’ the spices, garlic and ginger a bit. (The ginger might seems a bit fibrous – that’s OK.)

Whisk 1 1/2 cups yogurt, 1 Tbs. salt and HALF the spice mix (1/4 cup) together in a large bowl. Cut chicken breasts into thirds lengthwise.

Add cut up chicken to bowl and turn to coat with yogurt mixture. Cover and chill between 4 – 6 hours. ++ Cover and chill remaining 1/4 cup spice/garlic mix.

Do This Part After Chicken Has Marinated

In a large, heavy pot heat 3 Tbs. olive oil – OR Ghee – over medium heat. Add 1/2 cup minced onion, 1/4 cup + 1 Tbs. tomato paste, , 6 cardamon pods, crushed, 3/4 tsp. red pepper flakes (OR 1/2 tsp. cayenne pepper). Cook, stirring often, until tomato paste is darkened and onion is softened, about 5 minutes.

Add the remaining 1/4 cup spice/garlic mixture and cook, stirring often, until bottom of pan starts to brown – about 4 minutes.

Add 2 cans (14 oz. each) Hunt’s Fire Roasted DICED Tomatoes with Garlic. Mash diced tomatoes down a bit with a potato masher. Bring to a boil, reduce heat and simmer, stirring often and scraping browned bits from bottom of pan, until sauce thickens, about 8 – 10 minutes.

Now add 2 cups heavy/whipping cream and 3/4 cup chopped cilantro. Continue to simmer (uncovered) for between 30 – 40 minutes, stirring occasionally.

While sauce is simmering, remove chicken from refrigerator and take out of marinade. Give chicken pieces each a little shake to remove some of the marinade.

Preheat broiler to HIGH. Line a rimmed baking sheet with foil and set a wire rack inside. Arrange chicken strips on rack in a single layer.

Set oven rack at highest position. Broil chicken pieces until they begin to brown, between 5 – 7 minutes. ++ Chicken will NOT be thoroughly cooked – it will finish cooking in the sauce.

Place chicken on cutting board and cut into bite-sized pieces.

Add chicken to sauce and simmer, stirring occasionally, until chicken is cooked through, between 8 – 10 minutes. Serve atop Basmati rice. Enjoy !!

January 31, 2014October 2, 2015

My Yellow Farmhouse - Cooking with Love!18 Comments

I’ve Been Hacked…

I could just cry. As you may know, my niece and I have been working very hard on updating My Yellow Farmhouse. You can imagine my shock and dismay when I discovered everything we had done was wiped out – and replaced by a totally boring black and white color scheme with totally different fonts.

The worst part about it all is the lovely new logo and photos have been eliminated. I tried to at least reinstate that… to no avail…

And now I’ve learned that, because my niece & I had connected my computer to hers via ‘join me’, the My Yellow Farmhouse Facebook page as also been accessed. And… Facebook reminded me that my email account can now be accessed. Get this – when I tried to change my email password account, I was requested to include my credit card number!!!

I apologize for the rather bland look of My Yellow Farmhouse at the moment. I’m sure we’ll figure out something. To drown my sorrows, I’ve just ordered Baby Back Ribs from ’99 Restaurant’, which I shall enjoy while watching a good movie. As Scarlet O’Hara once said, “Tomorrow is another day” !!

I don’t want this post to be ONE BIG BUMMER – so here’s a photo from better days – from a trip to the Florida Keys !!

January 29, 2014November 12, 2014

My Yellow Farmhouse - Cooking with Love!10 Comments

Going Through Photos & Sharing a Few !

Early Dawn – Our Farm – St. Antoine de Tilly, Quebec (Canada)

I had the most beautiful gardens at our farm in St. Antoine de Tilly, Quebec (Canada). My niece and I are updating my blog, so I’ve been going through photos and decided to share some photos of my gardens – plus a few others – with you.

Below – my biggest garden out of three. The entire garden was about 50 feet long. (There was a vegetable garden at the far end.) How I wish I could’ve brought the gardens with me when I moved to ‘My Yellow Farmhouse’ here in Western Massachusetts!

Interesting fact, I laid out the two paths by using a garden hose, since I wanted the paths to curve. PS That’s not our barn – it was our neighbors. Our barn, as well as our other buildings, was constructed of wood and painted white with a red roof, which is so “Quebecois”!!

Largest Garden - St. Antoine de Tilly - — That’s not our barn but, rather, our neighbor’s barn.

Our adorable twin goats, Fairy & Oberon, arrived rather late at night but, luckily, not so late that we were in bed. I got so nervous after the birth of Fairy that I had to go in the house to get a rum & coke. My husband said, “I think there’s another one coming” but I didn’t believe him. When I returned to the barn, there was my little Oberon.

My husband said Oberon really hit the barn floor hard as he was being delivered, and that’s why he was having trouble standing up. Ever intrepid, the next morning I put a tiny splint on Oberon’s leg because, without some help, he wouldn’t have been able to nurse. PS Did you get my ‘Mid-Summer Night’s Dream’ reference in the names I chose?

Here’s little Fairy – just moments after being born. I had just finished drying her off – Oberon was not yet born.

And here we have both Fairy and Oberon. I just love goats !!

This photo could be named ‘Big Boat’. Huge ocean-going cargo ships passed our farm both day and night. My husband headed an international merchant bank, so we had books with information about the ships – if we chose to know their country of origin. We had a system’ of sorts – whoever saw a ship first would yell out BIG BOAT, then we’d all go look!!

We were really lucky to have our farm perched on a hill. Most of the land along the St. Lawrence river is flat. PS Both the ship and the stone home below were huge, although they don’t seem to be in this photo.

Our horse Ben was old & stubborn, but we loved him. The villagers, I’m sure, thought we were strange because we (meaning me) treated Ben a bit like a pet dog. You should’ve seen a neighbor’s face when he visited and saw our horse munching away on grass…. about 15 feet from the house. My husband always said I babied Ben. I couldn’t help it… it’s my nature!

I took this photo close to twilight. On the left is our ‘fire thingy’. My husband often started a fire hours before dark because he liked it ROARING HOT while he watched the sun set over the St. Lawrence River.

My husband had always wanted a farmhouse facing west, with a view of the St. Lawrence and a view of the sunsets. We were so happy when we found exactly what he wanted – in the village he’d always loved! And the sunsets in St. Antoine de Tilly are gorgeous!

Below, one of my twin sons, probably yelling, “BIG BOAT”. I love how the sunshine is streaming down in this photo. (Judging from the angle of the sun’s rays, I think it was probably about 10:00 a.m.)

Summer days are long in Quebec – but you pay for it in the winter when the sun sets at about 3:45!

I hope you enjoyed your visit to our farm in Quebec. During this cold, cold, cold weather, it’s nice to see photos of green grass and blue skies… and flowers!!

January 29, 2014February 8, 2016

My Yellow Farmhouse - Cooking with Love!4 Comments

“A Work in Progress…”

Just to give you all ‘a heads up’, my niece – who’s a professional graphic designer – and I are working on giving ‘My Yellow Farmhouse’ a new look.

At this point we’re about 3/4s of the way finished… so “what you see is not gonna to be what you get” by the time we’re totally finished. For example, we’re having trouble getting the wonderful new ‘header’ photo, which you see above, to post full size on the page. Once we figure out that problem, we’ll finalize our color choices and then we’ll be all set! So, please bear with us…

To cheer you up during this current cold spell – here’s a cute photo to make you smile!

No, it’s not The Wicked Witch of the West… ‘bunny version’! It’s one of the baby bunnies born during the summer of 2009 at our farm in Quebec, Canada.

The mother gave birth to between 6 – 7 babies, but more than once this same little one wouldn’t let go when feeding time was over. This time she ended up dragging the baby for a few seconds ’cause it was so determined that lunch time was NOT over. (I was laughing so hard that I’m surprised I was able to take this photo.)

January 29, 2014

My Yellow Farmhouse - Cooking with Love!6 Comments

Crispy Tuna Patties

I’ve been making Tuna Patties for a long time – I’ve even cooked them on a wood stove! But I’d never written down the recipe before. You know… it’s like making meatloaf or meatballs – a bit of this & a bit of that…. until it just feels right.

Crispy Tuna Patties are crispy on the outside and creamy on the inside – rather like a good crab cake! This recipe comes together quickly, so it’s good for lunch as a sandwich with tartar sauce and crispy lettuce. Or as a quick dinner, if served with a veggie or salad. Enjoy!

My friend Naomi substituted canned salmon for tuna when she prepared these patties and, for an extra ‘taste sensation’, she served them with a delicious remoulade sauce. Sounds like a great idea to me!

Click here for ‘AnnaShortcakes’ terrific recipe for Remoulade Sauce!

Ingredients Makes 4 Crispy Tuna Patties

2 (5 oz.) cans solid white Albacore tuna
1/2 tsp. Old Bay Seasoning
4 Tbs. minced Bermuda onion
1 cup fresh bread crumbs (If you don’t have a food process or blender, mince some fresh bread, minus the crusts.)
4 Tbs. mayonnaise
1/4 – 1/2 tsp. salt
a few shakes pepper
flour – for dredging tuna patties
4 Tbs. olive oil – for frying

Method

In a medium-sized bowl, mix 2 (5 oz.) cans solid white Albacore tuna, 2 tsp. Old Bay Seasoning, 4 Tbs. minced Bermuda onion, 1 cup fresh bread crumbs (If you don’t have a food process or blender, mince some fresh bread), 4 Tbs. mayonnaise, 1/8 tsp. salt – or ‘to taste’ – and a few shakes pepper.

(Today I made half the recipe (two tuna patties) and used only one can of tuna.)

Form into 4 patties – each about 1/3″ thick. Place some flour on a plate and ‘dredge’ both sides of each tuna patty in the flour.

Heat a skillet over medium heat and add 4 Tbs. olive oil. Gently place the four tuna patties into the frying pan. Cook a few minutes (or until the patties are golden brown & crispy). Turn and cook on the other side until golden brown & crispy.

++ Makes sure your skillet is good and hot before you add the tuna patties!

++ If tuna patties don’t seem to be browning enough, raise the heat a bit!

You may want to consider serving Crispy Tuna Patties with my Oven Roasted Parmesan Potatoes. With the addition of fresh greens beans with almonds – or a salad – you have a delicious and inexpensive meal!

Link to ‘Oven-Roasted Parmesan Potatoes’

My Friend Naomi’s ‘Crispy Salmon Patties’

January 27, 2014April 4, 2016

My Yellow Farmhouse - Cooking with Love!13 Comments

Oven Roasted Parmesan Potatoes

I’m munching away on some of these potatoes as I work on this post, and boy, are they delicious! These potatoes are easy to make – you don’t even have to the peel them, which I love. And, while they’re roasting away in the oven, you can place some pork chops or chicken breasts in the oven at the same time – so all you have to do is heat up a vegetable or make a salad!

Ingredients Oven at 375F Serves 5 – 6 people

6 medium potatoes, washed, dried with a paper towel & cut into quarters
1/3 cup butter, cut into pieces
1/3 cup Parmesan OR Romano cheese
1/3 cup flour
1/8 tsp. garlic salt salt with parsley
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1/2 tsp. salt

Method

Rinse potatoes and dry with a paper towel. (No need to peel them.) Cut potatoes into quarters.

Place 1/3 cup Parmesan OR Romano cheese, 1/3 cup flour, 1/8 tsp. garlic salt with parsley, 1/8 tsp. cayenne pepper, 1/8 tsp. pepper and 1/2 tsp. salt in a bag. (You can use either a plastic or a paper grocery bag. Or – if you’re concerned about possible germs – use a large zip lock bag & put in a few potato pieces at a time.) Shake bag until all pieces are lightly coated with flour/Parmesan mixture.

Cut up 1/3 cup butter. Place pieces on a cookie sheet . Place cookie sheet in oven for 45 – 50 seconds to melt butter. ++ Be sure to watch it so it doesn’t burn !!

Remove cookie sheet from oven and place potato pieces (cut-side-down) on top of the melted butter.

Return potatoes to oven and roast for 25 minutes. Remove cookie sheet from oven & turn potatoes onto the other cut side.

Continue to roast for another 25 minutes – or until potatoes are easily pierced with a sharp knife.

Let potatoes sit for a few minutes – serve and ENJOY. !!

(I guarantee you’re gonna like these Oven Roasted Parmesan Potatoes so much they’re gonna become one of your Go To recipes !!)

January 26, 2014March 9, 2014

My Yellow Farmhouse - Cooking with Love!5 Comments

Old-Fashioned Pineapple Upside-Down Cake

One of my nieces recently reminded me that I made this TWICE during a trip to Florida years ago. That just shows how much everyone loves Old-Fashioned Pineapple Upside-Down Cake! Oddly enough, I hadn’t made it in years until last week at our Pocono house. Isn’t it funny how we sometimes get on ‘kicks’ of cooking certain things, then it just gets pushed to the back of the recipe file.

Old-Fashioned Pineapple Upside-Down Cake is easy to make, especially now that grocery stores sell small packages of cake mix. (Betty Crocker ‘Yellow Cupcake Mix’).

Of course, you can always use a regular-size cake mix – and a 10″ X 13″ pan. It is a bit harder to flip the larger cake but it’s certainly doable. ++ If you prepare an ordinary-size cake mix, double the butter, brown sugar, butter, cherries & pineapple.

Ingredients

1 package Betty Crocker ‘Yellow Cupcake Mix’ — prepared according to directions
1 small can pineapple rings – drain juice & reserve
1/4 cup butter
1/2 cup packed brown sugar
10 Maraschino cherries

Method

Preheat oven to 350 (F). ++ Preheat right away – the butter is placed in the pan, then melted in the oven.

Prepare cake according to package directions BUT use the reserved pineapple juice instead of water. Add water, if necessary, to the pineapple juice to equal the amount of water called for in the recipe.

Place 1/4 cup butter in an 9′ x 9′ square pan, or 9′ x 9′ round pan – or casserole dish like I did. Place baking pan in oven for a short time to melt the butter. ++ Keep an eye on the butter – you don’t want to burn it!

Remove pan from oven. Stir in 1/2 cup packed brown sugar and spread the butter/brown sugar mixture in the bottom of the pan.

Arrange the drained pineapple rings over the butter/brown sugar mixture. Place a Maraschino cherry in the center of each ring. Arrange the rest of the cherries evenly on the bottom of the pan.

Pour cake batter over the pineapple rings and cherries.

++Bake for 30 – 35+ minutes ++ If you’re not sure the cake is fully cooked, stick a sharp knife in the center to check for doneness. If any cake batter sticks to the knife, bake cake for a few minutes longer.

IMMEDIATELY invert pan onto a serving platter. If you wait to invert the pan, you may have a problem because, as the sugar/butter mixture begins to cool, it can stick to the pan.

I’m a firm believer that everything is better with whipped cream or ice cream, but it’s far from necessary ’cause there’s so much flavor in Old-Fashioned Pineapple Upside-Down Cake. Enjoy!

January 25, 2014September 13, 2014

My Yellow Farmhouse - Cooking with Love!5 Comments

Roasted Butternut Squash Soup

Recipe adapted from People magazine – December 2013

I absolutely adore butternut squash, in any incarnation. The flavor of this butternut squash soup is enhanced by roasting the squash in the oven, then adding honey and a bit of nutmeg to the finished soup. A good thing about this soup – you don’t have to peel the squash, which I hate …

Ingredients

2 – 3 pounds of butternut squash (You want to end up with 5 – 6 cups of mashed squash.)
1 Tbs. olive oil
3 cups chicken or vegetable broth
2 Tbs. honey – or ‘to taste’
1 cup half & half
1/8 tsp. nutmeg – or ‘to taste’
1 tsp. salt – or ‘to taste’

Preheat oven to 350.

Cut butternut squash in half. Remove the seeds and fibers and discard.

As you can see, I used 1 1/2 very large squashes and I ended up with quite a bit left over, which was absolutely fine with me. (You want enough squash to end up with 5 – 6 cups of mashed squash.)

Lightly oil a cookie sheet with olive oil. Be sure to use a sided cookie sheet. I used one without sides and had to clean the oven after….. Place squash, cut side down, on the cookie sheet. Bake for 30 – 40 minutes or until squash is very tender when pierced with a sharp knife.

Scrape squash pulp into a blender. (I didn’t have a blender when I made the soup at our Pocono house, so I pureed the squash in batches using my small Nutri Bullet. Hence, the photo of the pureed squash not in a blender, but in a bowl.)

Puree squash with about 1 1/2 cups of chicken stock and honey until smooth.

Place pureed squash in a large saucepan. Add 1/2 cup half & half, remaining broth and 1 tsp salt – or ‘to taste’. Cook, stirring, occasionally, until heated through. Do no boil !!

If you like a thinner soup, add more chicken broth. If you like a thicker soup, add more pureed squash. Serve sprinkled with a bit of nutmeg. Enjoy!

January 25, 2014April 19, 2014

My Yellow Farmhouse - Cooking with Love!3 Comments

Homemade Chocolate Truffles

++ Recipe adapted from Family Circle magazine, Feb. 2013

I recently returned from spending a week at our home in the Pocono mountains. While there I was determined to prepare a few things for my blog as I hadn’t posted anything in several weeks.

We had a bit of snow – not too much. But it sure was c.o.l.d. !!

++ UPDATE – These Homemade Chocolate Truffles were a big hit. A limit had to be set on the amount of truffles eaten at one time so the children wouldn’t eat them all !

Cooking, when you don’t have all your usual ‘stuff’, can be a real challenge. The original recipe for these truffles calls for a food processor – which we don’t happen have at the Pocono house. So, I decided, seeing as I was ‘sans food processor’, to use a hammer and a zip lock bag to ‘bust up’ the chocolate – and I made the truffles in a large saucepan. Luckily, my efforts resulted in some creamy and delicious truffles!!

To make these truffles WITHOUT a food processor, scroll farther down…

ORIGINAL DIRECTIONS – USES A FOOD PROCESSOR

Truffles - My Yellow Farmhouse — On left, 6 oz. semi-sweet chocolate. On right, 8 oz. bittersweet chocolate.

INGREDIENTS

8″ square pan, lined with foil
large cookie sheet, lined with waxed paper (Or a large tray.)
6 ounces semi-sweet chocolate (I use Baker’s, which comes in 4 oz. boxes. You can find it in the baking aisle. Buy 2 boxes but you’ll only need half of the 2nd one.)
8 ounces bittersweet chocolate (You’ll need 2 full boxes.)
2/3 cup heavy (whipping) cream (Full Cream)
2 Tbs. coffee liqueur
2/3 cup confectioner’s sugar (Icing Sugar)
1/4 tsp salt
FOR ROLLING THE FINISHED TRUFFLES IN:
1/3 cup cocoa powder – mixed with 1 Tbs. confectioner’s sugar ++ You do NOT have to add the confectioner’s sugar. I just don’t like truffles rolled in plain cocoa powder, although that’s how truffles are usually sold.
1/3 cup confectioner’s sugar ++ Another option to roll the truffles in.

METHOD

++ Line a 8″ square pan with aluminum foil.

++ Line a cookie sheet or a tray with waxed paper.

Add 6 oz. semi-sweet chocolate, 8 ounces bittersweet chocolate, 2/3 cup confectioner’s sugar and 1/4 tsp. salt to food processor. Whirl 1 – 2 minutes until ground. Set aside.

In a medium saucepan using medium heat, warm 2/3 cup heavy cream and 2 Tbs. coffee liqueur just to a simmer.

With food processor running, add cream mixture in a steady stream. Process until smooth.

Scrape into pan. Chill for 1 1/2 hours.

Lift chocolate from pan using aluminum foil. Cut into 36 pieces.

Shape into balls. ++ Allow chocolate to warm up a bit – makes it easier to roll. Place chocolate balls on a wax-paper lined sheet or tray.

Roll truffles in 1/3 cup cocoa powder mixed with 1 Tbs. confectioner’s sugar OR plain cocoa powder OR just plain confectioner’s sugar.

Truffles can be stored in an airtight container for up to a month, not that these will last that long. Enjoy !

= = = = =

Directions for making these truffles WITHOUT a food processor.

On left, 6 oz. semi-sweet chocolate. On right, 8 oz. bittersweet chocolate.

8″ square pan, lined with foil
large cookie sheet, lined with waxed paper (Or a large tray.)
6 ounces semi-sweet chocolate (I use Baker’s, which comes in 4 oz. boxes. You can find it in the baking aisle. Buy 2 boxes but you’ll only need half of the 2nd one.)
8 ounces bittersweet chocolate (You’ll need 2 full boxes.)
2/3 cup heavy (whipping) cream (Full Cream)
2 Tbs. coffee liqueur
2/3 cup confectioner’s sugar (Icing Sugar)
1/4 tsp salt
FOR ROLLING THE FINISHED TRUFFLES IN:
1/3 cup cocoa powder – mixed with 1 Tbs. confectioner’s sugar ++ You do NOT have to add the confectioner’s sugar. I just don’t like truffles rolled in plain cocoa powder, although that’s how truffles are usually sold.
1/3 cup confectioner’s sugar ++ Another option to roll the truffles in.

++ Line a 8″ square pan with aluminum foil.

++ Line a cookie sheet or a tray with waxed paper.

Method

Break the 6 ounces of semi-sweet chocolate and the 8 ounces of bittersweet chocolate into pieces. Place the broken up chocolate in a zip lock bag and break up the chocolate further by using a meat tenderizer, a can, a hammer or anything else you can think of, like a rolling pin. Set aside. ++ I got the chocolate into smaller pieces by using the NutriBullet I use to make smoothies. However, it’s not necessary to have the chocolate pieces this small because they’ll melt when added to the warm cream/liqueur mixture.

In a large saucepan, over medium heat, warm 2/3 cup heavy cream and 2 Tbs. coffee liqueur – just until it comes to a simmer.

Raise heat slightly. Add chocolate pieces, 1/4 tsp. salt and 2/3 cup confectioner’s sugar. Stir slowly until chocolate is melted and mixture comes to a boil.

Remove pan from heat and allow mixture to cool for about 5 minutes. Then, using a large mixing spoon, beat the chocolate pretty hard for about 30 seconds.

Scrape into an 8′ pan which has been lined with foil. Refrigerate for 1 1/2 hours.

Lift chocolate from pan using the aluminum foil. Cut into 36 pieces. (Another adaption – we only had a round cake pan, so my pieces were uneven. But I worked it out!)

Shape chocolate into small balls about 1″ across. ++ Allow chocolate to warm up a bit – makes it easier to roll. Place chocolate balls on a wax-paper lined sheet or tray.

Roll truffles in 1/3 cup cocoa powder mixed with 1 Tbs. confectioner’s sugar OR plain cocoa powder OR just plain confectioner’s sugar.

Truffles can be stored in an airtight container for up to a month, not that they’ll last that long. Enjoy!

January 25, 2014July 3, 2016

My Yellow Farmhouse - Cooking with Love!13 Comments

‘Easy-Creamy’ Asparagus Soup

++ This soup can be made using JUST the snapped off ends of asparagus – OR – using the entire stalk of asparagus. (I just got a kick out of making a great tasting soup with asparagus ends, which are usually thrown away!)

On New Year’s Day I enjoyed a meal (more like a ‘feast’) at my sister-in-law’s home. I brought the asparagus, and, as I was breaking off the ends (which is actually rather fun to do) I began to think, “I bet I could do something with these little babies”. So I took them home and made an easy but delicious soup which I called ‘Free Asparagus Soup!”

Asparagus is good for you for several reasons, one being that asparagus contains Saponins. Saponins have anti-inflammatory and anti-cancer properties and their intake has been associated with improved blood pressure, improved blood sugar regulation and better control of blood fat levels.

+ Tip Asparagus should be eaten within 48 hours of purchase.

+ Tip Once you bring asparagus home, wrap the ends in a damp paper or cloth towel and place in the vegetable bin of your refrigerator.

Ingredients & Method Recipe makes 4 cups of soup but is easily doubled or tripled

++ If you have any questions about this soup, feel free to use the ‘comment’ section below

5 cups water
2 1/2 cups roughly chopped asparagus ends left after cooking asparagus spears – OR – whole (unsnapped) asparagus spears
1/4 cup chopped onion
1 Knorr chicken bouillon cube – – or 2 regular cubes
salt – to taste (I didn’t use any…)
1/2 cup heavy or whipping cream
croutons – for garnish

Place 5 cups water, 2 1/2 cups roughly chopped asparagus, 1/4 cup chopped onion, bouillon cube(s) & salt in a medium saucepan. Simmer for about 40 minutes.

Allow to soup to cool a bit so you can blend it in batches. (Last year I purchased a Magic Bullet, so I used that.)

Return the blended soup to the saucepan. Add cream. Simmer soup for a bit until rewarmed. Serve sprinkled with croutons and, perhaps, a stick-to-the-ribs grilled cheese sandwich. Enjoy!!

Photo courtesy of Bouchon Bakery & Serious Eats.com.

January 4, 2014August 20, 2014

My Yellow Farmhouse - Cooking with Love!17 Comments

Snow… Snow…Snow !! The First Snow Storm of 2014

The snow storm ended up being, at least in Western Massachusetts, not much of a ‘storm’. But even a small amount of sparkling snow magically turns the outside world into something special!

Here’s a link to one of my favorite songs – “Snow”, from the movie White Christmas!

http://www.youtube.com/watch?v=CH2KGboA35c

By the middle of December, a good amount of snow had fallen here at My Yellow Farmhouse – so the world looked White & Beautiful for Our Roy Christmas. Ten days later all the snow had melted. We ended up with a Green Christmas – which no one likes…. except for travelers, of course. But today, once again, there’s snow on the ground here in Western Massachusetts! Not the huge amount we were promised…. or ‘threatened with’…. but snow nevertheless. I went out to move my car so my friend Don could plow my driveway, and the day was just too beautiful – I had to take some photos!

The neighborhood stray cat, whom we call Sophie, sleeps in the side shed of my barn during the winter. My friend and I set up a clothes basket with a warm blanket for her in there. The basket is in a box but, somehow, Sophie pulled the basket out quite a bit. I think it felt too much like ‘a trap’ the other way. She’s one smart kittie! She refuses to enter my barn, where it’s warmer and where she used to love to look out the upstairs window like a soldier standing guard (see photo below) because she got sprayed by a skunk there this spring. Mrs. Skunk strikes again !!

I remember, growing up in the 50’s & 60’s, how much fun it was to play outside the day after a big snowstorm. Just like today, the air would be clear and bright. We used to play in the snow most of the day – only going in for lunch, to warm our feet or to change into dry gloves. (Most gloves were made of wool in those days and they absorbed water like a sponge! Your hands used to end up feeling like they weighed 5 pounds each!)

A dusting of snow settled onto the wreaths hanging on my barn. I leave the wreaths up all winter – I like the way they look. Especially with a bit of snow on them!

It’s supposed to be -18F tonight in ‘these parts’. I feel like I’m back at the farm in Quebec, Canada, but without the benefit of our two wood stoves. Let me tell you, in this kind of weather, both the stove in the cellar and the stove in the living room would’ve been fired up like furnaces.

I plan to post – very soon – a recipe I just found for Brown Sugar Pound Cake. I haven’t made pound cake in years, so I’m really excited about baking one. I’m going to try to ‘invent’ a nice raspberry, blueberry, strawberry & blackberry sauce to pour over it. And, you know me – there’ll probably be vanilla ice cream AND whipped cream. Optional, of course!

Sophie’s Winter “Motel Room” !

January 3, 2014February 27, 2014

My Yellow Farmhouse - Cooking with Love!6 Comments

Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce

When my sons were still living at home, my family enjoyed this chicken dish immensely. And now my sons prepare it for their families. Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce is pretty easy to make – yet it’s delicious enough for company.

In the last 20 years I honestly believe the size of chicken breasts has doubled. With that in mind, I cut each boneless chicken breast in half to make chicken cutlets. I also made another slight tweak in the recipe which makes the sauce creamier.

++ Recently, I saw that someone had posted the original recipe for this, called Chicken with Basil Cream Sauce, on Pinterest, and included the 1/2 cup fresh basil. I, myself, have never bothered with the basil but, by all means, add it if you wish.

Ingredients & Method Serves 4

2 boneless, skinless chicken breasts – cut in half and pounded between plastic wrap ’till about 1/2″ thick
1/4 cup milk or cream (I use cream.)
1/2 cup Italian-flavored bread crumbs
1 Tbs. butter & 2 Tbs. olive oil – for frying

1 Knorr bouillon cube – or – 2 regular bouillon cubes
1/2 cup hot water
1 cup heavy cream
1 (4 oz.) jar diced pimentos – drained
1/2 cup thinly sliced basil – optional !
1/4 tsp. salt – or ‘to taste’
1/2 tsp. pepper
1/4 cup grated Parmesan (I highly suggest using fresh Parmesan.)
2 tsp. cornstarch mixed with 2 Tbs water ++ OPTIONAL

Method

Cut each boneless chicken breast in half and pound each piece between plastic wrap ’till about 1/2″ thick. I used a rolling pin because I couldn’t find my meat mallet… You can also use a cast iron skillet. Or, as one chef put it, his “hard-cover copy of Les Miserables“!!

Pour 1/4 cup cream (or milk) into a shallow bowl. Place 1/2 cup breadcrumbs on a plate. Dip each chicken piece first in the milk (dip both sides), then in the bread crumbs – set aside. If you have an extra moment, press the breadcrumbs into the chicken a bit – it helps the breadcrumbs to adhere. You can also sprinkle the chicken with a bit of paprika if you like, but it’s not necessary.

In a large skillet, add 1 Tbs. butter & 2 Tbs. olive oil. Using medium heat, cook each piece of chicken for 3 – 3 1/2 minutes a side, turning once. (Feel free to add a bit more butter or oil…)

Set cooked chicken aside and keep it warm.

To the same skillet, add 1/2 hot water and the bouillon cube(s)

Bring to a boil, mixing in the browned bits at the bottom of the skillet. Lower heat – add 1 cup heavy cream. Cook, stirring, for 1 minute.

Add:

1 (4 oz.) jar diced pimentos – drained
1/2 cup thinly sliced basil – optional !
1/4 tsp. salt – or ‘to taste
1/2 tsp. pepper
1/4 cup grated Parmesan (I highly suggest using freshly grated Parmesan)

Simmer. stirring, for another minute or two – until mixture thickens slightly.

++ OPTIONAL For a thicker sauce, mix 2 tsp. cornstarch with 2 Tbs water, add to skillet and continue to simmer, stirring, for another minute – or until thickened. (I like my sauce nice ‘n creamy!)

Pour some sauce over the chicken, and pour the rest into a gravy boat to be passed at the table. Enjoy !!

December 28, 2013August 21, 2014

My Yellow Farmhouse - Cooking with Love!10 Comments

Oops…. Those Darn Cyber Gremlins…. !!

I have NO IDEA what was going on this afternoon as I was working on a ‘draft’ of my recipe for Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce… Twice my entire post disappeared – then (again twice) it announced to me that my post had been ‘published’ ! And I wasn’t even close to being finished…

I’m so sorry – the completed recipe will be posted early tomorrow – that is, if nothing else goes wrong. Those darn cyber gremlins again…

To keep your interest piqued and your appetite whetted – here’s a photo of the finished dish !!!

December 27, 2013August 20, 2014

My Yellow Farmhouse - Cooking with Love!2 Comments

Creamy Warm Crab and Artichoke Dip

++ Update ‘Warm Crab and Artichoke Dip’ is, by far, my favorite version of this recipe. We served it at the Cookie Swap today with some of the hostess’ fresh homemade Italian bread. (I had brought along crackers, but loved it with the crusty bread!)

Someone gave me the basic recipe for this appetizer years and years ago but I’m constantly changing it. This particular recipe is simply its ‘latest incarnation’ – and it might just be my absolute favorite!

It’s so easy to make – you mix everything in the same casserole you’re going to bake it in. If you chose, you can make this dip with just artichokes – or with crab or shrimp.

I’m going to a Cookie Swap tomorrow & haven’t baked a single cookie yet… However, my Creamy and Rich Warm Crab and Artichoke Dip is prepared – and I’m having a hard time not diving into it with a bunch of crackers.

This is the bottom of the casserole I used, – isn’t it cute !

Ingredients & Method Bake at 350F for 25 – 30 minutes, until bubbly

1 small jar (6 oz.) artichokes – DRAINED and chopped
1 cup fresh crab, chopped, in necessary (You can use canned crab or shrimp. However, I highly recommend buying fresh. I found canned FRESH crab at my local grocery store, in the seafood area. Of course, because it’s fresh – even though it’s in a can – it still has a ‘best eaten by’ date..)
2 garlic cloves, minced
2 (8 oz.) packages cream cheese
1/2 cup grated Parmesan or Romano cheese
1 cup mayonnaise
1 Tb. Worcestershire Sauce
2 tsp. fresh minced parsley – plus a little to sprinkle on top (Buy a bunch, chop it up & freeze it!!)
paprika – to sprinkle on top

Method

Talk about simple… just mix all the ingredients – except the paprika – in a casserole. (I used a 8 1/2″ x 10 1/2″.) Then sprinkle on a bit more parsley and some paprika for color. ++Remember to wipe the sides of the casserole before putting it in the oven so your Creamy and Rich Warm Crab and Artichoke Dip ‘looks it’s best’.

Bake, uncovered, at 350F for 20 – 30 minutes, until thoroughly heated. Serve with an assortment of crackers and crusty bread. Enjoy !!

December 21, 2013October 12, 2014

My Yellow Farmhouse - Cooking with Love!9 Comments

Christmas at ‘My Yellow Farmhouse’

I’ve always loved Christmas, which is why there’s an entire corner of my barn stacked with boxes of Christmas paraphernalia! This year, because we ‘lost a week’ – I didn’t go crazy digging through all my boxes – I just took whatever was on the top of the Christmas pile. And, I must say, my house looks pretty darn festive!

– – –

The snowballs are actually special Styrofoam balls which have a slightly glittery surface. Both the snowballs & snow can be found at craft stores like Michael’s. Remember to sprinkle some of snow inside your glass container to add to the snowy look!

I love the architectural details in my living room, although the beams etc. most likely aren’t original (1888). I imagine the beams etc. were put in during the 1930’s or so. Underneath the oak parquet floors are the old, wide floor boards, which are still present on the second floor. (Just like we had at our old farmhouse in Quebec.)

We’ve had a tradition for several years – my oldest granddaughter gets to put the angel on top of the Christmas tree. She considers it an honor and my sons and I just love that old moth-eaten angel. (Actually, it’s actually been ‘mouse eaten’ – but we still love it.) Meanwhile, my daughter-in-laws ask, “Why don’t you just get a NEW angel?” They just don’t understand….

I know, my Christmas Tree isn’t straight… but that’s OK !

I think I’m beginning to see a theme here…. snowmen…. One of my sons told me, years ago, I couldn’t buy anymore snowmen for their house…

My dear neighbor, Frank, made me the best Christmas gift/surprise ever and delivered it to my house the night my sons and their families were here. (He rang the bell and left the package on my back porch.)

Can you begin to guess what was in this enormous box? If you’re at all familiar with the movie A Christmas Story, you may have a good idea!

We had so much fun trying to figure out who could’ve delivered it and what could POSSIBLY be inside. My guess…. after some thought… It’s a lamp…. but not any lamp. It’s the lamp that ‘shines forth in all it’s glory’ from the Parker Family’s front room. Made just for us by my dear friend Frank.

In truth, the lamp Frank made is even better than the Major Award in the movie. And, if Ralphie thought the lamp his father won was electric sex – it was nothing compared to MY lamp, with it’s curvaceous calf and bent knee.

Happy Holidays to All of You from My Yellow Farmhouse !

December 21, 2013December 5, 2014

My Yellow Farmhouse - Cooking with Love!4 Comments

Christmas/Winter Simmering Spice Mix – Makes Your Home Smell Wonderful !

I truly wish I could include a ‘scratch ‘n sniff’ icon for this post – my house smells wonderful right now ’cause I’m simmering a mixture of spices and fruit, all of which I usually have around the house.

There’s really no directions needed. You just need some spices and fruit and several cups of water, which you’ll simmer on the stove. (You will have to replenish the water every so often – so don’t forget!)

++ After and hour or so you may want to sprinkle in a bit more of the spices and rum flavoring.

As you may know, we used to move A LOT, and because each house has it’s own smell, as soon as we’d moved in, I’d start a pan ‘brewing’ with this mix. Within a very short time the house smelled like home …our home! In fact, you’ll have people who visit asking if you’ve been baking cookies.

Here’s what I use for my Christmas/Winter Simmering Mix

++ If you include fruit – I would refrigerate the mix so you can use it again. If you only use the spices, then you can leave the pan out on your stove to use again. (I use the mixture for a few days and just add a dash more of the spices when needed.)

1/2 – 1 tsp. ground cinnamon (Use cinnamon sticks if you have them – 1 or 2.)
1/2 – 1 tsp. ground cloves – – or Allspice, or both, which is what I do
1/2 – 1 tsp. ground nutmeg
This year I’ve add the following – simply because I had them….
— 1 cut up apple
— 1 cut up lemon (I found some rather dried-out lemons in my veggie bin!)
— A bit of Rum Flavoring, for that good old Yuletide ‘Nog Essence!

That’s it ! I know the lovely smell of this mixture will make your heart happy – no matter when you use it!

Plus the simmering water adds some much-needed moisture to your home, which is nice during these cold, wintry months. Enjoy!!

December 9, 2013November 21, 2014

My Yellow Farmhouse - Cooking with Love!13 Comments

Chocolate Chip Peanut Butter Cookies with Peanut Butter-Filled M & M’s

Looking for a quick and easy recipe for Christmas cookies, perhaps for a cookie swap or as a gift – how about making these Chocolate Chip Peanut Butter Cookies with Peanut Butter-Filled M&M’s? (Of course – these quick, easy and delicious cookies aren’t just for the Holidays !!)

All you’ll need is a package of Peanut Butter Cookie Mix, a package of Chocolate Chip Cookie Mix, a cup of butter, a package of (red & green) peanut butter filled M&M’s, 3 eggs and some quick cooking oatmeal. It doesn’t get much easier than that!

Oven at 375 F Bake cookies for 11 – 12 minutes, until they’re lightly browned

++ Tip I recommend using at least 2 cookies sheets and two cooling racks, so you always have one cookie sheet in the oven and another being prepared for baking.

++ Tip It’s a good idea NOT to use a hot cookie sheet when baking cookies. Doing so can make cookies flatten out too much.

Ingredients & Method Yield – about 4 dozen good-sized cookies

1 cup butter or margarine, softened Tub margarine is NOT recommended.
3 eggs
1 1/2 cups quick-cooking oats Not instant oatmeal !
1 (1 lb. 1.5 oz.) package Betty Crocker Chocolate Chip Cookie Mix
1 (1 lb. 1.5 oz.) package Betty Crocker Peanut Butter Cookie Mix
1 bag (11.40 oz.) peanut butter-filled M & M’s (I used red & green colored M & Ms.)

Place 1 cup softened butter or margarine, 3 eggs and 1 1/2 cups quick-cooking oatmeal in a large bowl and blend together on medium speed. (Takes less than a minute…)

Add a package of Chocolate Chip Cookie Mix & a package of Peanut Butter Cookie Mix. You can try to mix it all together with a wooden spoon but I used my freshly-washed hands because it’s easier. (The dough may seem to dry at first – just keep smoshing it with your hands and it’ll come together.)

Now add the bag (11.40 oz.) of peanut butter-filled M & M’s. Again, I recommend using your hands because the dough is very stiff.

On an ungreased cookie sheet, using a 1/8 measuring cup, drop dough about 2 inches apart. (I found that ‘knocking’ the measuring cup against the side of the bowl helped the dough fall out….) You’ll probably be able to bake 12 cookies at a time, depending upon the size of your cookie sheet.

Bake cookies at 375 (F) for 11 – 12 minutes, until your cookies are lightly browned. Cool cookies about 2 minutes before removing them from the cookie sheet to a cooling rack. Enjoy !

December 5, 2013October 27, 2015

My Yellow Farmhouse - Cooking with Love!5 Comments

Mushroom Soup – Made Entirely in Your Microwave !

++ UPDATE — I changed the amount of butter back to the original 1/4 cup (from 2 Tbs.) because I realized 1/4 cup of butter is necessary to make a roux so the soup thickens properly.)

I love this mushroom soup – it’s easy to make and delicious! I brought some of this soup to a friend’s home recently and a very, very fussy man really, really liked it! ‘Nough said – here’s the recipe!

Ingredients & Method

Makes 7 cups – enough for 4 people

12 ounces fresh mushrooms – sliced thin (about 4 – 4 1/2 cups)
1/2 cup chopped onion
1/4 cup butter
1/2 cup flour
4 cups water (Or chicken broth… if using chicken broth you don’t need bouillon cubes.)
2 chicken bouillon cubes – I like Knorr – they’re bigger and pack more flavor
1/2 tsp. salt – or to taste
1/4 tsp. pepper – or to taste
1 cup Half & Half
2 tsp. fresh parsley, chopped

Place sliced mushrooms, 1/2 cup chopped onion and 1/4 cup butter in a 3 quart microwavable bowl.

Cover with a microwavable lid – or waxed paper. Microwave on high for 4 minutes – STIRRING ONCE – just until mushrooms release their liquid.

Stir in 1/2 cup flour to make a smooth past.

Gradually stir in 4 cups water (or chicken broth…. no bullion cubes needed). Continue to stir until well-blended and no lumps remain.

Add 1 cup Half & Half, 2 chicken bouillon cubes, 1/2 tsp. salt & 1/4 tsp. pepper. (Remember – no bouillon cubes needed if you’re using broth.)

Microwave – UNCOVERED – on high for 9 – 10 minutes – until soup is bubbling and slightly thickened. Stir several times – especially during the last few minutes !

Remove bowl with pot holders ’cause it’ll be HOT !! Sprinkle on 2 tsp. fresh parsley. Enjoy!

November 22, 2013November 1, 2014

My Yellow Farmhouse - Cooking with Love!11 Comments

Skillet Chicken Dinner

I never realized how many times I actually ‘goof up’ while cooking…. until I started writing this blog. Example – Jessica Seinfeld recently wrote a new cookbook, and I planned to use one of her recipes as a springboard for my Skillet Chicken Dinner. All went well until I realized I’d bought skinless chicken thighs. Change of plans…… Instead of baking the Skillet Chicken Dinner in the oven, I simmered it on the stove. And, as usually happens, the results of my ‘goof’ turned into something unexpected and delicious. The potatoes had a nice, firm texture and the chicken was really tender. Big Bonus – after ‘prep’, the meal cooked in just 35 minutes!

Ingredients and Method Serves 4 – 5 Cooking Time – 35 mins.

4 large potatoes (or 5 medium) – sliced into 1/4′ rounds (It’s not necessary to peel the potatoes. I advise cutting off the ends of the potatoes and discarding them.)
1 cup water
1 large onion, sliced thin
1 Tbs. olive oil
10 BONELESS chicken thighs ……OR………4 boneless, skinless chicken breasts – cut in half
1 1/2 tsp. salt…. 1/4 tsp. pepper….1/8 tsp. paprika….1/8 tsp. garlic salt with parsley…1/2 tsp. Mrs. Dash with Garlic & Herbs… 1/8 tsp. poultry seasoning (I like Bell’s
1/3 cup seasoned bread crumbs….2 tsp. fresh, chopped parsley…. 2 tsp softened butter (If you chose to do the ‘extra step’ (see directions below) double the bread crumb topping.)
2 packages turkey gravy (I like Durkee)
2 tsp. seasoning and browning sauce (I like Gravy Master)

Place the sliced onion into a large skillet, making an even layer of the onion slices.

Pour 1 cup water over the onions.

Layer on the sliced potatoes. Drizzle potatoes with about 1 Tbs. olive oil

In a small bowl, mix 1 1/2 tsp. salt…. 1/4 tsp. pepper….1/8 tsp. paprika….1/8 tsp. garlic salt with parsley…1/2 tsp. Mrs. Dash with Garlic & Herbs… 1/8 tsp. poultry seasoning. Sprinkle about 1 tsp. of the spice mix over the sliced potatoes.

Add the chicken to the skillet – sprinkle with the rest of the spice mix. Cover the skillet and SIMMER for 25 minutes. (You may have to lower the heat more than once to make sure the ‘simmer’ doesn’t turn into a boil.)

After 25 minutes – turn the chicken over. Simmer for another 10 minutes. Check to make sure both the potatoes and chicken are cooked – they should be.

Remove skillet from heat. Using a large spoon, remove most of the liquid and put it into a measuring cup. Add enough water to equal the amount of liquid in your gravy package directions. (I recommend using 2 packages. I also recommend putting in 2 tsp. Gravy Master – it gives your gravy a nice rich color.)

In a small bowl mix 1/3 cup seasoned bread crumbs….2 tsp. fresh, chopped parsley & 2 tsp. softened butter. (Use a spoon to ‘smoosh’ the butter into the other ingredients.) Sprinkle the bread crumb mixture on top of the chicken.

Place the skillet under the broiler – but only if you your handle is heatproof. Otherwise I advise sliding the potatoes and chicken into a casserole. Broil briefly – just until the breadcrumbs are slightly browned – then sprinkle with a bit of fresh parsley. Enjoy!

++ Extra Step ! If you’d like both the chicken AND the potatoes to have a nice breadcrumb topping, then once the Skillet Chicken Dinner is cooked, separate the potatoes and chicken into two parts. Place chicken and potatoes side by side in a large, flat casserole Double the ingredients for the breadcrumb/butter mixture and sprinkle on top. Broil briefly – just until the breadcrumbs are slightly browned, then sprinkle with a bit of fresh parsley. Enjoy !

November 19, 2013February 4, 2014

My Yellow Farmhouse - Cooking with Love!10 Comments

Rotini with Creamy Red Sauce, Italian Sausage and Chicken

++ The casserole in the photo was prepared using approximately 1/2 of my Rotini with Creamy Red Sauce, Italian Sausage and Chicken.

+ Rotini with Creamy Red Sauce, Italian Sausage and Chicken was inspired by ” jjbegonia’s Weeknight Chicken Riggies”. http://jjbegonia.com/2013/11/04/weeknight-chicken-riggies/

++ Update – December 2013

My sons and their families spent the weekend of December 15th here at my farmhouse, and we celebrated our ‘Roy Christmas’. We had so much fun being together – and this year there’s a new baby in the family!! (Our ‘Roy Christmas’ is usually two weeks before Christmas Day because one of my sons lives several states away.) I served Rotini with Creamy Red Sauce, Italian Sausage and Chicken, as well as Grammy Brouillette’s French Canadian Meat Pies – of course!

I’ve made three changes to the Rotini recipe simply because, like most people who love to cook, I really enjoy fiddling with recipes. So – now you have two ways to prepare this dish !

1. I took the casings off the Italian sausage and cooked the loose sausage-meat.

2. Instead of three boneless chicken breasts – I used one (1 1/2 lb.) package of chicken breast tenders, cut into 1″ pieces.

3. I added 1 (small) box of cherry tomatoes, cut in half.

This is a great pasta dish to make for guests because it’s yummy & it makes a lot ! And – the best part – you can prepare ahead and easily keep it warm in the oven, which gives you time to enjoy yourself.

I add red wine to my sauce. BUT, if you skip the red wine and add a bit of vodka, you have a delicious “Vodka Sauce”. Believe me, you won’t taste the vodka – it just gives the sauce another layer of flavor. Whether you add red wine or vodka, the alcohol content completely disappears during cooking, so there’s no concern about serving this dish to nondrinkers or children.

+ Recipe feeds approximately 6 – 7 people

+ To make less – prepare half the recipe, which is shown in the photo at the top of the page.

+ I kept the Rotini with Creamy Red Sauce, Italian Sausage and Chicken warm and also served it from one of those ‘portable ovens’. I highly recommend acquiring one if you entertain often. (They’re pretty inexpensive !!)

This isn’t a great photo – there was a lot going on, so I didn’t have to time to ‘light the shot’.

Ingredients and Method

1 to 1 /14 boxes — (16 oz.) Rotini, cooked al dente ++ I.E. – the center of the pasta should be chewy… not soft.) ++ There’s plenty of sauce if you chose to cook 1 1/4 boxes.)
2 packages (14 oz) Italian sausage — 1 HOT & 1 SWEET – cut into chunks. (Or – take the meat out of the casings and cook it loose.)
olive oil – you’ll need several tablespoons
1/2 cup water
3 large skinless, boneless chicken breasts – cut into bite-sized chunks. OR 1 package ( 1 1/2 lbs.) chicken breasts tenders.
1 large green pepper, roughly chopped or sliced
1 large red pepper, roughly chopped or sliced
1 large onion, roughly chopped or sliced
3 cloves garlic – minced
2 jars (24 oz.) spaghetti sauce (I like ‘Bertolli Tomato & Basil’.)
1 1/4 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/2 cup red wine ….. OR ….. 1/4 vodka Feel free to add more wine or vodka ‘to taste’
OPTIONAL – 1 (small) box of cherry tomatoes, cut in half
1/3 – 1/2 cup freshly grated Parmesan cheese
3/4 to 1 cup HEAVY cream (Light cream works just as well….)
2 Tbs. fresh basil, chopped ++ Add as much, or as little, basil as you like!
1/3 to 1/2 cup freshly grated Parmesan cheese – to sprinkle on top

Method

Cut sausage into chunks (or, take meat out of the sausage casings). Set aside. Cut 3 boneless, skinless chicken breasts into 1″ pieces – set aside.

Chop (or slice) 1 large red pepper, 1 large green pepper & 1 large onion. Set aside. Mince 3 cloves garlic – set aside.

Pour a few tablespoons of olive oil into a large skillet. Brown sausage pieces (or loose sausage meat). ++ The sausage does NOT need to be fully cooked. It’s going to cook more in the sauce. Place the browned sausage into a large saucepan or stockpot.

Remove most of the fat left in the frying pan – but not all.

Deglaze the skillet with 1/2 cup water. Add the chicken chunks and simmer (uncovered) for 4 – 5 minutes – stirring often – until chicken is no longer pink. ++ Don’t overcook chicken – you don’t want tough chicken! Place cooked chicken (and any juices) in the stockpot already containing the cooked sausage.

Now add a few tablespoons olive oil to your frying pan. Cook the chopped (or sliced) pepper and onions until they are crisp tender. Add 3 cloves minced garlic and cook another minute or so.

Place the cooked onions, peppers and garlic in the stockpot containing the cooked sausage and chicken.

Add to the stockpot; 2 jars (24 oz.) spaghetti sauce, 1 1/4 tsp. salt, 1/2 tsp. pepper, 1 tsp. sugar, 1/2 cup red wine ( OR ….. 1/4 cup vodka ) and 1/3 – 1/2 cup freshly grated Parmesan cheese. (Optional – 1 (small) box cherry tomatoes, cut in half.)

Simmer – uncovered – for 1/2 hour, stirring often so the sauce doesn’t stick. ++ While sauce is simmering – cook Rotini according to package directions.

After simmering sauce gently for a half hour, add 3/4 – 1 cup cream. (Any type of cream will do !) Simmer on low for 1 – 2 minutes. ++ Be sure to ‘simmer’ – you don’t want to curdle the cream! Add 2 Tbs. chopped fresh basil. ++ I like to add the basil at the last minute so you really get all the fabulous fresh basil flavor, which seems to ‘get lost’ if it’s cooked too long.

+ These two photos show only HALF the recipe

Place the cooked and drained Rotini into a large serving bowl or casserole.

Add the creamy red sauce – mix until well-blended. Sprinkle on 1/3 – 1/2 freshly grated Parmesan cheese – and serve.

Or………you can bake your Rotini with Creamy Red Sauce, uncovered, at 350F for 15 – 20 minutes, which actually intensifies the flavor.

If you want to keep your Rotini with Creamy Red Sauce warm for a while – just lower the heat to 225F & cover the casserole with aluminum foil. Andiamo a mangiare !

November 19, 2013December 13, 2014

My Yellow Farmhouse - Cooking with Love!9 Comments

‘The Popover Experiment’ – Recipe No. 3 …. Chewy Outside – Fluffy & Moist Inside

‘My Yellow Farmhouse Popovers’ – Chewy Outside – Fluffy & Moist Inside

++ UPDATE – – It’s ironic, sometimes, how something small may turn into something rather special. I had a huge urge for popovers, so I started preparing some about 9:00 tonight. A really good neighbor/friend who NEVER comes over late showed up…. with some problems. Let me tell you – two of these popovers, smothered in butter, and a glass of red wine – plus a good chat – seemed to be exactly what was needed!!

This is the final recipe of ‘The Popover Experiment’. I hope my little experiment enticed you to not only make popovers, but also to try a bit of experimenting on your own. As it turns out, these particular popovers – which I’m calling ‘My Yellow Farmhouse Popovers’ – are my favorites. My neighbor Frank, who’s sometimes a bit hard to please, said these are his favorites too. And I quote…”.. best popover yet. Nice buttery flavor, crispy on the outside and smooth & chewy on the inside.” Thanks Frank !!

I adapted this popover recipe from one featured on FLEUR de SEL, one of my favorite blogs. (The original recipe comes from Neiman Marcus.) FLEUR de SEL‘s popovers look yummy, so check out her recipe as part of your own ‘Popover Experiment’. (Mine look a bit “weird” compared to hers!) http://fleurdeselsf.com/2013/10/08/popovers-with-strawberry-butter/

If you’ve been following ‘The Popover Experiment’, you know I sometimes mess up when it comes to lowering the oven temperature approximately half way through the baking time…. well…. I did it AGAIN. The original recipe calls for the temperature to be lowered to 375F, yet, once again, I set the temperature at 350F. No matter, the popovers turned out great. I also changed the cooking time at 350F down to 20 minutes. The popovers looked done after 20 minutes at 350F – a nice dark, golden brown – so I took them out!

Tip !! If using older popover pans without nonstick coating, butter each section.

Tip !! If using muffin tins or ramekins, butter each section. You’re going to have too much batter for a six-cup muffin pan, so use a 12-cup pan. Fill each section 1/3 full, and fill any empty sections with water. The popovers won’t be as big as those made in the new style popover pans but they’ll be wonderful.

Yield – 6 popovers, if using a popover tin. 8 to 10 popovers, if using ramekins/muffin tin.

Ingredients & Method

+ Grease pans – recipe contains NO BUTTER !!

+ Oven at 450F for…. 15 minutes Then lower heat to 350F…. for 20 – 25 minutes

3 large eggs
1 3/4 cup whole milk (You can try 2% if you wish but I recommend whole milk.)
2 cups flour
3/4 tsp. salt
1/2 tsp. baking POWDER

Put some very warm water in a small bowl and place in the 3 eggs. Allow the eggs to sit in the water while you organize your ingredients.

Warm up 1 3/4 cups milk a bit in the microwave and set aside. (You don’t want the milk HOT, you’re just trying to take the chill out.)

In another bowl, stir together 2 cups flour, 3/4 tsp. salt & 1/2 tsp. baking POWDER.

Remove the eggs from the warm water and break into a small bowl. (I suggest using a small bowl because the small size helps incorporate air into the eggs.) Beat eggs on HIGH speed for 3 minutes. The eggs will become foamy with a light lemon color.

Pour the well-beaten eggs into a large bowl. With the mixer now set on LOW, stir in the warmed milk. Mix the eggs and milk briefly. With the mixer again set on LOW, gradually combine the flour/salt/baking powder mixture.

Raise the mixer speed to MEDIUM and continue to beat for 2 minutes longer. By this time the batter will have become slightly thicker & nice and smooth.

Fill the 6 GREASED sections of your popover pan equally – they’ll be about 3/4’s of the way full.

Now this is important – and I didn’t remember to do it!

++ Place a baking sheet on the lower shelf below the popovers. (To help with clean up, you might want to cover the baking sheet with aluminum foil.)

If you don’t place the pan on a baking sheet, you’ll end up will some lovely spills on the bottom of your oven – like I did !

Place your pan – set on a baking sheet – into the center of a 450F preheated oven. Bake for 15 minutes. Lower the temperature to 350F and bake for another 20 minutes. ++ Don’t be surprised if there’s a lot of steam coming out your oven vent when you bake these popovers. ++ If you popovers don’t look browned enough – bake for another 5 minutes. Ovens vary, so always be prepared to be flexible!

Pierce popovers with a sharp knife once you remove them from the oven so the steam can vent, then remove them from the pan. (I like to lay the popovers on their side to cool.) These are excellent at room temperature but, of course, they’re always best eaten right out of the oven.

Here’s an idea for a lovely fruit butter you can spread on your nice, warm popovers. Believe me, I sure had a Happy Tummy when I was eating a few of these.

Beat 1 stick softened butter until light & fluffy. Add 1/4 cup preserves. I used cherry preserves but you could use strawberry or blueberry or even orange marmalade. Enjoy!!

November 12, 2013January 12, 2016

My Yellow Farmhouse - Cooking with Love!9 Comments

“Just a Chat”… Yorkshire Pudding versus Popovers

Thanks to my friend, Donna, I’ve been wondering… what exactly is the difference between Yorkshire Pudding, which is British, and Popovers, which are American? I’m certainly no expert but it seems popovers – at least the older recipes which are cooked in muffin tins – are almost the same as Yorkshire Pudding. According to Wikipedia, “A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire Pudding, typically baked in muffin tins.

++ For your edification, here are a few photos of Popovers, Yorkshire Pudding & Toad in the Hole !

‘My Yellow Farmhouse’ Popovers – cooked in a Popover Pan

Popovers – Cooked in a Muffin Tin.

Photo courtesy of Wikipedia

Example No. 1 of Yorkshire Pudding Cooked in a Muffin Tin.

Photo courtesy of www.theguardian.com

Example No. 2 of Yorkshire Pudding Cooked in a Muffin Tin – this look very much like Popovers, even though it’s Yorkshire Pudding. Different recipe… different results!

Photo courtesy of http://www.allrecipes.

Yorkshire pudding can also be baked in a pan.

Photo courtesy of simplyrecipes.com

And, if you add sausages, you have Toad in the Hole. (Don’t tell my British friends, but I used to prepare Toad in the Hole with hot dogs when my boys were young.)

Of course, as with popovers, recipes for Yorkshire Pudding and Toad in the Hole can vary from region to region – and from family to family.

November 1, 2013March 5, 2014

My Yellow Farmhouse - Cooking with Love!8 Comments

Tropical Muffins Made with Crushed Pineapple, Shredded Coconut & Pecans

It does seem like I’m on a bit of a “baking kick” lately. I just realized why…. my dear friend and neighbor Frank recently returned from spending the summer at the mouth of the Connecticut River on his “boat”, which sleeps four and has more space than some apartments. (He’s always kind enough to have me as his guest several times each summer – maybe because I show up with food!) And now he’s back. Frank is a Dessert Lover of The First Class – hence, my renewed interest in baking. So, without further ado – here’s the recipe for Tropical Muffins.

Tropical Muffins – Pineapple, Coconut & Chopped Pecans

Makes 12 Muffins

Grease a 12 unit muffin tin. (You can also use cupcake liners…. but I, myself, am not crazy about them because, sometimes, the muffins stick to the liners. And I refuse to give up even a teeny, tiny bit of these muffins.)

++ Any leftover Tropical Muffins can be reheated the next morning in a toaster-oven. In fact, I’m enjoying two warmed-up muffins right now with a lovely cup of mocha coffee, which equals “Happy Tummy”!

Oven at 400 F Bake for 20 – 25 minutes. ++ Be sure to check at the 20 min. mark !!

Ingredients

2 cups flour
1/2 cup sugar
1 TBS. baking POWDER
3/4 tsp. salt
one can (8 oz.) crushed pineapple – drain & save the juice !
++ add enough water to the pineapple juice to make 3/4 cup liquid
1 egg
1/3 cup oil
(The juice & water will be mixed with the egg & oil…)
1/4 cup chopped pecans – or walnuts
1/4 cup shredded coconut (Desiccated coconut for my European etc. friends)
12 maraschino cherries – drained on paper towel (These will go on the top.)

Set aside the drained crushed pineapple, 1/4 cup chopped pecans & 1/4 cup shredded coconut

Mix 2 cups flour, 1/2 cup sugar, 1 TBS. baking POWDER & 3/4 tsp. salt In a large bowl.

In a small bowl, add the pineapple juice from the drained crushed pineapple ( plus enough water to bring the total liquid to 3/4 cup ) 1 egg and 1/3 cup oil – mix briefly.

Now place the pineapple juice/egg/oil mixture, and the 1/4 cup chopped pecans, 1/4 cup shredded coconut and crushed pineapple into the large bowl containing the flour/sugar/salt/baking powder. Mix gently – just until everything is combined. You don’t want to over-mix because you want your muffins light and fully!

Using a 1/4 cup measure, fill each muffin cup 3/4’s full. Place a maraschino cherry in the center of each. (Don’t poke down the cherry, or it’ll disappear as the muffin rises.

Bake at 400 F for 20 – 25 minutes. ++ Be sure to check after 20 minutes. My muffins were ready in 20 minutes.

To ensure your muffins are fully cooked, insert a toothpick or a sharp knife into the center. If it comes out clean – they’re ready!

Share these, warm from the oven, slathered with butter, with your family & friends. That is… if you’re feeling generous. Enjoy !!

October 12, 2013May 17, 2015

My Yellow Farmhouse - Cooking with Love!11 Comments

Chocolate Snackin’ Cake with Nutella AND Butter Brickle Snackin’ Cake – Two Super Easy “Mix in the Pan” Cakes!

Chocolate Snackin’ Cake with Nutella and Chopped Pecans

Butter Brickle Snackin’ Cake with Heath Toffee Bits and Chopped Pecans

++ Update – because I made both cakes, I had lots to share with friends – and my Snackin’ Cakes have been getting rave reviews. My cutest critic was a toddler who dropped by for a visit with his mother. He loved both cakes. We ended up having to move the plates ’cause he kept saying, “cake please” and pointing to what he wanted.

Do you remember when they used to sell boxed mixes of ‘Snackin’ Cake’ – what happened to those? I loved them – and so did my boys!! Snackin’ Cakes are dense and moist and, unlike regular boxed cakes, they’re so rich one square (which you can eat “on the go”) will make your tummy happy.

I’ve read that quick cakes like these, which use white vinegar and baking soda to make them rise, used to be very popular with “homemakers” in the 30’s & 40’s. I can totally understand why – snackin’ cakes are delicious, super easy to make and inexpensive. And I’m accepting the mission of making sure snackin’ cakes are not forgotten by posting two yummy versions of Super Easy “Mix in the Pan” Snackin’ Cake!

I decided to jazz up my old snackin’ cakes recipes. Accordingly, I’ve added white chocolate chips and chopped pecans to the top of my chocolate snackin’ cake, plus – and Pamela, of the wonderful blog “Brooklyn Farm Girl” (http://brooklynfarmgirl.com/ – will love this…. I’ve topped squares of my chocolate snackin’ cake with Nutella and more chopped pecans. I’ve decided to name my second version of snackin’ cake Butter Brickle Snackin’ Cake. It’s made with brown sugar and a bit of almond extract, then topped with toffee bits and chopped pecans.

I “tried” to make a caramel sauce to go on top BUT…. while taking a few photos… the melted sugar overcooked. I was really, really going to try it again… until I realized how difficult it is to clean the pan. So – my advice – if you wish for caramel sauce on your snackin’ cake… take a quick trip to the store… Here’s a photo of my attempt….

I should’ve taken it off the heat before taking photos… At this point, it was looking good… 30 seconds later…. dark brown…

Ingredients Chocolate Snackin’ Cake with Nutella and Chopped Pecans

1 2/3 cups of flour
1 cup PACKED brown sugar
1/4 cup cocoa powder (I use Hershey’s Dark Chocolate)
1 tsp. baking SODA
1/2 tsp. salt
1 cup water
1/3 cup oil
1/2 tsp. vanilla extract
1 tsp. white vinegar

1/4 cup white chocolate chips – or chocolate chips
1/4 cup chopped pecans
Nutella, which has been warmed SLIGHTLY in the microwave
chopped pecans

In an UNGREASED 9′ x 9′ pan place 1 2/3 cup flour, 1 cup PACKED brown sugar, 1/4 cup baking cocoa powder, 1 tsp.baking SODA and 1/2 tsp. salt. Mix it all together. (I made both cakes at the same time – Easy Peasy !)

Then add your liquids – 1 cup water, 1/3 cup oil, 1/2 tsp. vanilla and 1 tsp. white vinegar – DON’T FORGET THE VINEGAR – WITHOUT IT, YOUR CAKE WON’T RISE!! Mix the dry and liquid ingredients, using a large spoon so you can get into the corners.

Sprinkle on 1/4 cup white chocolate chips (or ordinary chocolate chips) and 1/4 chopped pecans.

Bake at 350 F for 35 – 40 minutes. To ensure cake is finished, I like to place a small sharp knife in the middle. If it comes out clean – then your cake is done. Enjoy!!

++ Don’t forget to scroll down for the 2nd recipe – Butter Brickle Snackin’ Cake !

Snackin’ Cake Recipe #2 – – – – – Butter Brickle Snackin’ Cake Recipe !

Ingredients

1 2/3 cups of flour PLUS 3 Tbs. flour !!
1 cup PACKED brown sugar
1 tsp. baking SODA
1/2 tsp. salt

1 cup water
1/3 cup oil
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 tsp. white vinegar
1/3 cup toffee bits (I like Hershey’s Health English Toffee Bits)
1/4 cup chopped pecans
caramel sauce, if you wish

In an UNGREASED 9′ x 9′ pan place 1 2/3 cup flour plus 3 tbs. flour, 1 cup PACKED brown sugar, 1 tsp.baking SODA and 1/2 tsp. salt. Mix it all together.

Now add 1 cup water, 1/3 cup oil, 1/4 tsp. vanilla & 1/4 tsp. almond extract – and 1 tsp. white vinegar – DON’T FORGET THE VINEGAR – WITHOUT IT, YOUR CAKE WON’T RISE!! Mix the dry and liquid ingredients, using a large spoon so you can get into the corners.

Sprinkle on 1/3 cup toffee chips and 1/4 chopped pecans.

Bake at 350 F for 35 – 40 minutes. To ensure cake is finished, I like to place a small sharp knife in the middle. If it comes out clean – then your cake is done. Enjoy!!

October 3, 2013February 3, 2014

My Yellow Farmhouse - Cooking with Love!9 Comments

Autumn 2013 – My Gardens “Last Stand”

Orange Chrysanthemums nestle next to the barn door. Due to some minor health problems this summer, I didn’t cut them down a bit in July. And that’s the reason they’ve become “top heavy”. But that’s OK – they look rather “rustic”!

Lots of people absolutely love autumn…. me… not so much… But I am truly enjoying autumn this year. The temperatures have been lovely – warm during the day, with just a hint of cold at night. As usual, one of my bedroom windows is opened a crack all night – even in winter.

Watching my beautiful flowers wither and die always makes me feel just a bit sad. Sure, my chrysanthemums are happy but most of my perennials have stopped blooming. The annuals are still “chugging along” though! Next spring (you always have to think of next spring!) I’m gonna plant a lot more annuals. This year I planted several different types of annual seeds, without bothering to start the plants inside. Many did very well…. not all… but many. As always, I take notes at the end of every growing season – writing down what did well and what is just begging to be moved somewhere else, where it will be happier.

Later today I plan to post recipes for two different types of Snackin’ Cake but, at this moment, I want to share some photos with you of what I think of as My Gardens Last Stand !

These daisy blooms were a surprise – my daisies hadn’t bloomed in weeks ! Several years ago my friend gave me a few small plants and those grew like CRAZY. I’ve given so many daisy plants away and I still have too many. Come spring, they’re gonna be divided BIG TIME and put somewhere where they can spread out as much as they want. (Like right next to the Perennial Sunflowers below.)

I brought back a small bit of these Perennial Sunflowers from our farm in Quebec, Canada. Perennial Sunflowers grow to about 5 feet and get HUGE within a few years. I’ve had to divide them several times already. Next spring… they’re getting moved to a more suitable spot…perhaps at the far end of my property where they can grow as big as they like!

I’m in love with Dahlias! (They’re the red flowers on tall stalks.) You dig up the tubers in fall and store them away until spring. They can be planted pretty early, although it takes them awhile to bloom. But once they do bloom, they bloom until frost. And aren’t the pink flowers pretty? They’re called Double Click Cosmos and I planted the seeds directly in the ground. The white Cosmos were also sown outside. They’re just regular Cosmos but they’re still lovely.

A friend of mine gave me a few dahlia bulbs several years ago. Guess what? Dahlias have “babies”, meaning that in autumn, when you dig up the tubers, you find more than what you originally planted. Which means you can give Dahlia tubers to friends and family, which makes them very happy! Just remember, when you re-plant them in the spring, only the tubers which show little sprouts (like potatoes do) will grow a new plant. (I learned this the hard way….)

I also love Marigolds. Not the orange ones – the yellow ones. In fact, my husband used to call me “Marigold” to tease me. When I was younger, I don’t think they had the fabulous, tall marigolds we can buy today. I bought these plants at a local grower… one of the few who actually still starts their own plants from seed and not plugs purchased elsewhere.

Zinnias can be a bit temperamental. They sometimes get “rusty” but they’re worth the effort because they’re hardy and bloom profusely. These plants, too, were begun by planting seeds directly into ground. And what a terrific surprise they were. They’re almost 3 feet tall.

I wasn’t going to bother sharing photos of my Cleome but it’s just such a wonderful annual. The plants grow really tall and lush, and look more like a perennial than an annual. And you can save the seeds from your plants to plant the following spring. Actually, very often Cleome reseeds itself!!

I hope you’ve enjoyed your little “tour” of some of the flowers in my gardens. If, during the upcoming winter months, you miss summer/autumn – you can return to this page and it’ll remind you that planting season will return sooner than we think!

October 1, 2013April 22, 2014

My Yellow Farmhouse - Cooking with Love!5 Comments

Banana Nut Pancakes

Banana Nut Pancakes were always a BIG favorite in our house when my boys were growing up. Unlike regular pancakes, which can be very dry when reheated, these pancakes are always dense and moist. And, they can be frozen, so you can enjoy them whenever you wish. As you may know, I’m a big believer in “Everything’s Better with Chocolate”, so I usually add chocolate chips to the batter, although I didn’t add them this time. (Perhaps I’m considering the fact that my high school reunion is only a month away….)

My friend Katie recently told me she could imagine these pancakes with a scoop of ice cream, with chocolate syrup drizzled on top. I told her, “Katie, I like the way you think!” Then, I added, how about imagining these pancakes with some slices bananas and chopped walnuts, along with the ice cream and chocolate syrup. “Overkill”…. nah !!!

Totally off the subject of pancakes…. recently I hosted a pretty good-sized party but, due to problems with my separated left shoulder, I ended up ordering some fabulous Italian food from a local eatery. I did make a few items though. One was a green bean salad. But I was not happy with the results of my efforts, which doesn’t often happen… Recently, Rufus, of Rufus’ Food and Spirits Guide, posted a lovely recipe for a green bean salad. I told him I’m going to provide the link because it looks so delicious. – so here it is. http://rufusguide.wordpress.com/2013/09/13/green-bean-salad-2/

BANANA NUT PANCAKES

Ingredients Makes about 17 Recipe can easily be cut in half…

(I really believe a griddle or an electric skillet cooks pancakes or French toast much better than a ordinary skillet because the heat is even – right to the edge of the pan.)

2 1/2 cups buttermilk pancake mix (I like Aunt Jemima)
1 1/4 cups milk or water (I didn’t have any milk, so I used water & they were fine.) If you like your pancakes thicker, add less water. It you think the batter’s too thin, add more pancake mix.)
2 eggs
2 Tbs. oil
1 banana (Doesn’t have to be super “ripe”. Just mash it up a bit. “Chunks” are OK !)
1/4 tsp. cinnamon
1 Tbs. brown sugar, packed
1/2 cup chopped walnuts
1/4 – 1/2 cup chocolate chips – – optional
oil or butter – to grease the pan/griddle/electric skillet

In a good-sized bowl, mix 2 1/2 cups buttermilk pancake mix, 1 1/4 cup milk or water, 2 eggs, 2 Tbs. oil, 1 “mashed” banana, 1/4 tsp. cinnamon & 1 Tbs. packed brown sugar. thoroughly with a wooden spoon. (I prefer to hand-mix pancakes. Just like muffins, pancakes come out fluffier when mixed by hand.) Add 1/2 cup walnuts and 1/4 to 1/2 cup chocolate chips, if you so desire but it’s certainly not necessary.

Begin heating your pan/griddle to 275 F – 300 F. Use a generous amount of butter or oil (I prefer butter) to grease your pan. Using a 1/4 measuring cup (or 1/3 measuring cup, depending upon how big your want your pancakes), pour out enough batter for each pancake, leaving a bit of room between each one.

Very soon bubbles will begin to appear on the top but it’ll take about a minute after the bubbles appear before the pancakes are ready to turn over. (If you’re not sure when to turn them over, use a spatula to peak at the bottom of one to see if it’s browned,.) The second side usually cooks faster than the first. Here’s how I check to see (especially with the first ones), I just open one up a bit with a knife so I can be sure the inside’s cooked. ) As I said previously, these Banana Nut Pancakes are moister than others – so they are far less likely to dry out.

Now the rest is up to you. You can sprinkle these babies with confectionery (icing) sugar or brown sugar or, of course, drizzle on some maple syrup. OR – you can go crazy and add ice cream, whipped cream etc. It’s your Breakfast Party !!

++ To reheat frozen pancakes – place a paper towel on a plate, then place three pancakes on top. Cover pancakes with a second paper towel. Heat on HIGH for 1 minute & 20 seconds…. of course, it depends on your microwave. Enjoy !!

September 18, 2013September 30, 2014

My Yellow Farmhouse - Cooking with Love!15 Comments

Zucchini Appetizers

I started making these “Zucchini Appetizers” about 25 years ago when we lived outside Philadelphia, Pennsylvania in a lovely town called Villanova. These are delicious – and do they ever disappear fast! They’re also great to have in the fridge for those times when you just want to grab something quickly.

I always had things like this in the fridge for my twin sons and their friends to “nosh” on. Although, occasionally, I’d spy one of their friends walking by with The Very Last Piece of Something I’d had my heart set on. ( And I’m speaking of you, “Joe F” !! )

As some of you know, I’ve been a bit “under the weather” off and on now for several months but recently I’d been feeling much better. Then, two weeks ago, I fell and messed up the ligament connecting my left collarbone to the shoulder. My shoulder had begun healing, when, two days ago, I fell five minutes after arriving at a friend’s cabin while bringing a bag into the house. Of course, I crashed on the same shoulder….!! But – have I let having one arm in a sling change my plans for a large party this coming Saturday – heck no !!

I prepared these “Zucchini Appetizers” recently while at our home in the Pocono Mountains. I did pretty well chopping etc. using “mostly” one hand…. and taking the photos was NOT easy…. Right now I’m typing with two hands ’cause I’m sick of typing with only one …. although I think I’ll pay for doing this tomorrow.. Enjoy ! PS – I heard from my son’s wife that he was pretty happy I left him a good portion of these “Zucchini Appetizers”!

Oven at 350 F grease a 9″ x 13″ pan Bake for 25 – 30 minutes, until golden brown

Ingredients

3 cups thinly sliced zucchini – about 4 small – OR – 2 medium
1/2 cup finely chopped onion
1 clove garlic, minced
2 Tbs. chopped fresh parsley – (I didn’t have garlic or parsley, so I used 1/2 tsp. garlic salt with parsley.)
1 cup Original Bisquick (UPDATE – my friend made these using low-fat Bisquick!!)
1/2 cup freshly grated Parmesan cheese (The flavor is so much better with fresh Parmesan!!)
1/2 tsp. seasoned salt (I prefer Mrs. Dash – Garlic & Herb)
1/2 tsp. dried oregano or Italian Seasonings
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup vegetable oil (Original recipe calls for 1/2 cup…)
3 large eggs, slightly beaten (Since many of us now buy LARGE eggs, I found that 4 large eggs were too many. If you buy MEDIUM eggs, then use 4.)

Prepare 3 cups thinly sliced zucchini, 1/2 cup finely chopped onion, 1 clove minced garlic and 2 Tbs. chopped fresh parsley. (If you don’t have fresh garlic or fresh parsley, use 1/2 tsp. garlic salt with parsley.)

Add veggies to a medium bowl. Add 1 cup Original Bisquick and 1/2 cup freshly grated Parmesan cheese.

Now add 1/2 tsp. seasoned salt, 1/2 tsp. dried oregano or Italian Seasonings, 1/2 tsp. salt, 1/8 tsp. pepper, 1/3 cup vegetable oil, 3 large eggs, slightly beaten. (If using medium eggs, use 4 eggs!) Mix everything together. You may have some tiny lumps, don’t worry about that!

Pour everything into a greased casserole or 9″ x 13″ pan. (My casserole was a bit smaller than a 9″ x 13″, so I just baked it for 5 minutes longer!!)

Bake for 25 to 30 minutes – or until its golden brown – in an oven set at 350 F.

Here’s what it’ll look like when you take it out of the oven – yum !!

Allow to cool a while, then cut into squares or triangles. For appetizers, cut into 3′ x 3″ squares. For “noshing” – cut as big as you like. These “Zucchini Appetizers” are great eaten warm but they can also be served at room temperature, which is how I serve them at parties. Another great thing about these is they can be made the day before!! Enjoy!!

September 2, 2013October 7, 2014

My Yellow Farmhouse - Cooking with Love!20 Comments

Photos of My Gardens & The Unexpected Perks of Being a Blogger !!

Although my flower gardens have been a bit neglected this summer, they’re still lovely and make my heart happy !!

OK – now about The Unexpected Perks !!

When I began my blog My Yellow Farmhouse, my intention was to share some of the many, many recipes I’ve collected – as well as new ones, which I tend to invent when I raid my fridge or cupboards. I hadn’t realized, at that time, all the wonderful new friends I’d meet in my fellow bloggers! We share not only recipes but also tales and adventures. And I truly enjoy seeing the lovely photos of their gardens or their travels – or a lovely wedding shower they recently hosted – complete with photos & recipes. Their blogs are full of great ideas and, often, great wisdom. So, today, I want to share some of my favorite bloggers with you. Enjoy !!

I just finished reading a lovely post from http://jjbegonia.com. Carlynn posted about how, some days, she feels “.. a little bit down on my luck, or simply ‘stuck’ [albeit creatively, emotionally, physically]“. She included several links which she’s found inspirational during times like these. And we ALL have times when we just don’t feel 100%. Reading Carlynn’s posts, and well as those of other bloggers, is rather like receiving an entertaining, newsy letter from a friend. http://jjbegonia.com/2013/08/19/just-keep-swimming/

Pamela, of http://brooklynfarmgirl.com, grows loads and loads of veggies on a rooftop garden in Brooklyn. Pamela’s blog is always a fun read and I love the photos of her “garden’s bounty” and her recipes. Just today I “pinned” her recipe for Baked Onion Rings with Creole Seasonings. http://brooklynfarmgirl.com/2013/08/19/baked-onion-rings/

One of my very favorite new blogger friends is John, who posts great stories of his life growing up in an Italian/American family – as well as fabulous Italian recipes handed down through generations. (Not long ago I featured my version of his family’s version of spaghetti sauce with meat.) I feel like John and I have become today’s version of Pen Pal’s. Actually, I think John has about 2,000 Pen Pals because he gets a bazillion responses to each of his posts ! http://fromthebartolinikitchens.com/2013/07/03/farmers-market-pasta/

I’d been searching for a really good recipe for duck, and Karen – of Back Road Journal -recently posted a recipe for “Grilled Duck with Cherry Sauce” which I can’t wait to make. http://backroadjournal.wordpress.com/2013/07/15/grilled-duck-with-cherry-sauce/ Karen travels “..the back roads of New England and beyond..”, and I love reading about her adventures.

Rufus, of Rufus’ Food and Spirits Guide, reminds me of my husband in that he gets right to the point. He introduces his recipes quickly in a light-hearted style. I’m often blown away by the creativity of his recipes! Here’s one I particularly like – it includes both Bourbon and beef – what’s not to like?! http://rufusguide.wordpress.com/2013/07/23/a-real-bourbon-burger

Here’s my last link, although I have several more bloggers I really enjoy. This blogger calls himself The Ranting Chef. I can NOT believe how many recipes he posts every week. He makes me feel like a total slug !! The guy’s a wiz – and his recipes always look fabulous. He’s great fun to read, even the titles of his recipes are a riot! Here’s one of his latest recipes. If you have lots and lots of yellow squash in your garden right now, you’re in luck! http://rantingchef.com/2013/08/12/maggie-monday-crispy-squash-casserole/

So – check out these bloggers – whether you just just drop by or you start following them – I know you’ll … enjoy !!!

August 19, 2013

My Yellow Farmhouse - Cooking with Love!10 Comments

“A Little Help from My Friends” Chocolate Cherry Nut Cake

Your Friends !!

I “invented” this a few years ago when I needed a dessert for some friends who were planning to drop by. I usually have a least one box of chocolate cake mix, walnuts and a can of cherry pie filling in my “larder” – so I made a simple and delicious cake which turned out so well I’ve been making it ever since. I know most people don’t have lots of extra time, so it’s always good to have a little help from your friends – even if those “friends” come in a box, bag or jar!!

++ As an aside, if you ever see something on this idea – buy it! It comes in so handy ’cause it’s not electric, it’s small – so it’s easily stored – and all the parts can go in the dish washer. I use mine all the time, even though I have electric “gadgets”.

Oven at 350 F 9″ x 13″ pan Bake for 40 – 45 minutes

Ingredients a.k.a “Your Friends”!

1 box of chocolate cake mix (I like “Duncan Hines” Devil’s Food)
1 (21 oz.) can of cherry pie filling
1/2 cup chocolate chips
1/2 cup chopped nuts, such as walnuts or pecans

Prepare cake mix according to package directions. Pour batter into a greased and floured 13″ x 9″ pan.

Spoon cherry pie filling on top of the cake batter. (Many of today’s cherry pie fillings contain ‘more sauce than cherries’, which results in a bit more sauce in the ‘Chocolate Cherry Nut Cake’. If you prefer a slightly less runny cake, use about half to two-thirds the ‘saucy’ part of the cherry pie filling. ++ I used ALL the sauce.)

With a knife, swirl the cherry pie filling a bit, trying not to go all the way down with the knife. (Looks like peanut butter & jelly, doesn’t it?)

Sprinkle on 1/2 cup chocolate chips and 1/2 cup nuts.

Bake at 350 F for 40 – 45 minutes.

++ The cake is done when 1. it pulls away from the sides of the pan and 2. a knife put into the center of the cake comes out clean.

++ Don’t confuse the melted chocolate chips with the cake batter. If some chocolate does stick to the knife – taste it. You’ll know if it’s uncooked batter. (That’s what I do!)

There’s a cake called “Earthquake Cake” ’cause the top of the cake comes out with cracks. My ‘Chocolate Cherry Nut Cake’ has a similar, cracked appearance.

August 14, 2013August 20, 2014

My Yellow Farmhouse - Cooking with Love!16 Comments

“A Little Help from My Friends” Warm & Spicy Dip for Tortilla Chips

I always try to have the fixins for this warm & spicy Mexican-inspired dip in case people drop by. Talk about easy! All you have to do is open two jars, pour the contents into a medium bowl, add a few spices, mix it all together – then warm it in the microwave until bubbly.

++ As with any recipe of this type, feel free to add more of the spices depending upon your personal preference. A friend of mine threw this together for me recently a few minutes before a party. She didn’t bother to measure the ingredients and it was delicious!

Ingredients

One (15.5 oz) jar chunky salsa (I like “medium” heat…) ++ For a thicker dip, add 1/2 jar of chunky salsa instead of the whole jar. Actually, that’s what I’ve been doing lately!
One (15.5 oz) jar salsa con queso (Again, I like “medium” heat)
1/2 tsp. cumin
+ new addition + 1/4 tsp. dried cilantro (I use McCormick’s)
1/4 tsp. Mrs. Dash Southwest Chipotle
++ If you don’t have any Mrs. Dash Southwest Chipotle, add a bit of cayenne pepper.)
++ To ‘Kick This up a Notch” – – fry up about 1/4 cup chopped onion in butter and add !!
a bag of tortilla chips

I don’t know of many things that are this easy to make, yet taste so good. Enjoy !

August 13, 2013July 12, 2016

My Yellow Farmhouse - Cooking with Love!17 Comments

Maple Pecan Scones

I actually made, and photographed, these scones last night but I decided to make them again today because I wasn’t 100% satisfied with yesterday’s results. (Luckily I only had to re-photograph the final product.)

I have always liked this recipe but I decided it just to change the recipe just a bit – and I’m really pleased with “My Second Attempt” as these scones are g.o.o.d. !! (Last night the dough was too sticky to work with, and I thought the scones had too much salt and not enough sugar.)

Actually, scones aren’t meant to be overly sweet. Usually the sweetness comes from the jam & clotted cream the British like to spread on their scones. I LOVE British High Tea. Here’s a typical High Tea menu – finger sandwiches, scones with clotted cream and preserves, plus cakes and pastries. All accompanied, of course, by a variety of teas.

Here’s a true story concerning scones. On one of my trips to London I stopped at a lovely but very casual tea room. While I was perusing a case full of various types of scones, I mentioned to the gentleman helping me, “There’s a fly in the case”. “Excuse me madam, those are raisins”. “OK”, says I, “Well then, one of your “raisins” is flying”.

Oven at 400F Bake for 14 – 16 minutes

Ingredients

Feel free to add some chocolate chips or raisins…. but I wouldn’t recommend adding any “flying” raisins !!

1 cup chopped pecans – or walnuts (You’ll need a bit of chopped nuts to sprinkle on top once the scones are cooked.)
1/4 cup maple syrup – or maple-flavored syrup
2 cups …..PLUS 2 Tbs. flour ++ The amount of flour used depends on many factors. You many not need the extra 2 Tbs.
1/4 cup sugar
2 tsp. baking POWDER
3/4 tsp. salt
1/2 tsp. baking SODA
1/3 cup butter, softened just a bit
3 Tb. milk
2 large eggs
1 Tb. distilled white vinegar – Don’t skip the vinegar !!
1 cup confectionary sugar
2 Tb. milk

Mix 1 cup chopped pecans with 1/4 cup maple syrup in a small bowl, and set aside. In a large bowl mix 2 cups PLUS 2 Tbs. flour, 1/4 cup sugar, 2 tsp. baking POWDER, 3/4 tsp. salt and 1/2 tsp. baking SODA. With a pastry blender – or two knives used scissor fashion – cut in butter until the flour mixture resembles tiny crumbs.

Add the pecan/maple syrup mixture to the bowl and throughly mix in.

In a small bowl, mix 3 Tb. milk, 2 large eggs and 1 Tb. distilled white vinegar.

Stir milk/eggs/vinegar into flour/pecan mixture until ingredients are just blended. You don’t want to over mix and have the scones come out tough.

Preheat oven to 400 F. Turn out dough onto a dish towel which has been sprinkled with about 3 Tbs. of flour.

Sprinkle a bit of extra flour on the dough. Gently knead the dough about 10 times. (To knead, push dough with the palm of your hand, turn dough a 1/4 turn and continue.)

Form dough into a ball.

Pat dough into a circle of between 6 1/2″ to 7″. The circle should be about 3/4″ high. Using a large, sharp knife, cut the circle into 8 equal pieces. If the knife sticks a bit, just CAREFULLY rub a bit of flour on it between cuts.

Place the triangles on an ungreased cookie sheet. Don’t worry if they get slightly out of shape…

Place the cookie sheet in the center of your oven. Bake for 14 – 16 minutes.

++ If you’re not sure the scones are done, here’s what I did…. I took the cookie sheet out of the oven, cut into one, saw it was still “doughy” inside and put the scones back into the oven for 3 more minutes.

Remove scones from cookie sheet and allow to cool on a cooking rack.

Glaze – it’s not necessary to make a glaze – or to sprinkle on some chopped pecans, but the scones not only look prettier – I think they actually taste better!!

In a small bowl mix 1 cup confectionary sugar with 2 Tb. milk. If the glaze is too runny, add a bit more sugar….. if it’s too thick – add a teeny, teeny bit of milk until you reach a good consistency. You can drizzle the glaze over the scones with a spoon OR you can fill a small baggie with the glaze, cut of a VERY TINY hole in one corner and then squeeze the glaze out just like a pastry chef! Sprinkle on some chopped pecans, make a cup of tea – or a have a big glass of milk and ……. Enjoy !

August 13, 2013January 30, 2017

My Yellow Farmhouse - Cooking with Love!15 Comments

“Eggs in a Frame” a.k.a. “Eggs in a Blanket”

Whether you call these ‘Peek-a-Boo Eggs’, ‘Eggs in a Hole’, ‘Eggs in a Frame” or ‘Eggs on the Island’ – – – – they’re “good eats”!!

My sons used to love these!! The taste is truly (as the old expression goes) “more than the sum of its parts”, meaning eggs and toast prepared this way are so much tastier than eggs and toast cooked the usual way.

++ Someone recently asked, “When to flip over ‘Eggs in a Frame?’ I would say, ‘Use the above photo as your guide.” When the eggs are ‘almost set’ – as above – flip them over for just a few seconds. That is, unless you prefer your yolks very, very set – then let them cook a few seconds longer.

++ Be sure to fry one side of the bread first – THEN break the egg into the hole. That way both sides of the bread are buttery and toasted, even if you don’t flip them over!

Ingredients…. (I’m not even sure that a list this short can even be called “ingredients”!!)

eggs – allow 2 per person
bread – allow 2 slices per person
butter or margarine
salt & pepper
OPTIONAL – cayenne pepper, red pepper flakes etc.
OPTIONAL – sliced cheese

If you’re making these for more than 2 people, then it’s really wonderful if you happen to have some sort of griddle. Otherwise just use 2 large nonstick skillets.

Butter one side of the bread. Using a biscuit cutter, if you have one (or a small glass which has an opening of about 2 1/2″), cut a hole in the center of each piece of bread. Don’t discard the centers – you’re going to fry those as well – actually, the centers might end up being your favorite part!!

On medium heat, warm up a large nonstick skillet. Add about 2 tsp. butter. Once the butter has melted, place the bread slices, butter side up, in the skillet. Cook JUST THE BREAD until the bottoms of the bread are toasted.

Flip the toast over. Lower the heat a bit and gently break an egg into each ready-made hole. Sprinkle with a bit of salt & pepper – plus a bit of cayenne pepper etc if you choose.

Cook the eggs/toast until almost cooked through if you want “Sunnyside” eggs. Or, you can flip the “Eggs in a Frame” over to give you “Over Easy” eggs.

You can also place a slice of cheese on top once the eggs seem a few minutes away from being ready. I recommend covering the pan, if you’re adding cheese, so that the cheese melts without overcooking the eggs. Enjoy !!

August 11, 2013October 20, 2015

My Yellow Farmhouse - Cooking with Love!7 Comments

Cajun Garlic & Butter Broiled Shrimp

If you follow my blog, you might be aware that I love all things Cajun or Creole and pretty much anything having to do with Louisiana. This recipe for Cajun Butter and Garlic Shrimp comes together almost as quick as you can say, “C’est bon!”

Unlike many of my recipes, this feeds just two to three people – but it can easily be doubled. It’s so quick to prepare that you can make it after a long day and feel like you’re really treating yourself.

The final step entails melting, under the broiler, the grated Parmesan cheese which has been sprinkled on top of the shrimp, but, actually – if you’re starving – you can skip both the cheese and the “melting” part.

++ My sweet blogger friend, ChgoJohn, mentioned that the Cajun Garlic & Butter Shrimp would be good over pasta – what a great idea! Just double or triple the sauce.

++ Recipe adapted from Cajun Creole Cooking, Terry Thompson

Ingredients

1 lb. large shrimp – – 31 – 40 count per lb. (Remove tails if you wish . . . I didn’t.)
1/4 cup butter
1 Tb. olive oil
1 green onion, chopped
1 tsp. minced garlic
1 tsp. Worcestershire Sauce
3 good shakes of Tabasco sauce – or any hot sauce
1/4 tsp. salt
2 tsp. minced fresh parsley
1/3 cup grated fresh Parmesan

In a medium size pan, heat butter & olive oil. Add the next 6 ingredients. Simmer slowly for 5 minutes, stirring. Add shrimp and cook, stirring, for another minute.

Pour shrimp and the garlic & butter mixture into a casserole big enough so your shrimp are “close to” one layer. It doesn’t have to be exactly “one layer” – some shrimp can overlap a bit.

Sprinkle on 1/3 cup grated fresh Parmesan. Broil 4 – 5 inches below heat until cheese melts and bubbles, about 2 – 3 minutes. Enjoy & Bon appétit !!

August 6, 2013March 13, 2014

My Yellow Farmhouse - Cooking with Love!11 Comments

Gemelli Pasta Bake with Parmesan & Mozzarella and Rustic Italian Bread

++ For my recipe for Rustic Italian Bread – please follow this link – https://myyellowfarmhouse.wordpress.com/2013/08/04/rustic-italian-bread

A meal featuring saucy/cheesy baked pasta with a warm slice of homemade rustic Italian bread is always a sure winner. This recipe is a snap to make and it can be put together ahead of time – which is always nice, especially when you’re having guests.

In my case, I was at our house in the Pocono Mountains, with plans to leave the next day, when I decided that I’d rather cook up something with whatever was in the refrigerator rather drag it all home. If you follow this blog, you’ll know that I love “digging in the fridge” and making “what’s for dinner” using whatever I find. I found a bit of left-over spaghetti sauce that I’d made following ChgoJohn’s recipe for basic meat sauce. (It makes quite a bit, so I’d frozen some). http://fromthebartolinikitchens.com/2013/01/16/basic-meat-sauce-sugo-di-carne/ I also found some left-over red and green pepper, an onion, some left-over bottled spaghetti sauce – and – digging further, I found a box of pasta in the cupboard. We had run out of Parmesan, so I ran to the store – while there, I also purchased a bag of shredded Mozzarella.

I often bring my bread machine to the Pocono house, and my grandchildren love both making – and eating – homemade bread. So I decided I’d make – for the very first time – an Italian bread using the bread machine for the dough and then baking the bread in the oven. I’d never made Italian bread before and I was so happy with the results. In fact, the bread looked so beautiful it almost looked fake!

And – I gotta say – the pasta turned out yummy, though I only ate a small bit ’cause I wanted to freeze both the bread and the pasta for my son and his family when they returned to the Pocono house. And were they ever glad because on their next trip they brought along a bunch of nieces and nephew. From what I was told, the pasta – and especially the bread – were big hits!

View from the fabulous new lodge built by the ‘association’ where we have our home in the Pocono Mountains. I LOVE sitting here – you can bring something to eat, and, better yet… something to drink! So very peaceful….

Gemelli (pasta), which comes from the Italian word for twin, resembles two strands of pasta twisted together. These small pasta twists keep their shape and hold the flavor of sauce beautifully while retaining a firm “al dente” texture – which makes Gemelli perfect for a baked pasta dish. (Photo courtesy of Frites and Fries.com)

Ingredients for Gemelli Pasta Bake with Parmesan & Mozzarella

Oven at 350 F

Cook . . . covered – for 30 minutes. Uncover….cook for another 15 minutes

++ If the pasta has been refrigerated, it’ll take a bit longer to cook. (Here’s what I do to tell if it’s hot enough – I put a CLEAN finger in the middle – if it’s hot in the middle, then it’s ready!)

olive oil – about 2 Tbs.
1/2 to 3/4 green pepper, roughly chopped
1/2 – 3/4 red pepper, roughly chopped
1 medium onion, roughly chopped
2 (24 oz) jars of spaghetti sauce (I like Bertolli “Tomato & Garlic”.)
++ If you have some left-over sauce with meatballs or sausage, chop up the meatballs/sausage and add to the pasta. Or – you could add some left-over chicken or ground beef.
3 – 4 cups UNCOOKED Gemelli pasta, cooked according to package directions for al dente.
1/2 cup freshly grated Parmesan cheese PLUS 1/4 cup to sprinkle on top (I highly recommend you buy freshly grated Parmesan – it just tastes so much better!)
1 bag shredded Mozzarella – DIVIDED
salt & pepper to taste

Follow the package instructions for cooking Gemelli pasta al dente. Once cooked, drain in a colander & rinse to prevent further cooking. While your pasta is cooking, heat some oil olive in a large skillet, and cook the green pepper, red pepper and onion just until they’re just “crisp tender”. If adding left-over sauce with meatballs etc. – add it now. If adding raw ground beef or chicken, remove the veggies and continue cooking until no longer pink. Reintroduce the veggies and add sauce. Mix well.

Pour your sauce into a big bowl. Add the pasta, 1/2 cup grated Parmesan and 1/2 the bag of shredded Mozzarella & combine.

Pour into a large casserole dish or a 13′ x 9″ pan. Sprinkle with 1/2 cup shredded Parmesan and the rest of the bag of shredded Mozzarella.

Bake at 350 F – covered – for 30 minutes. Uncover and cook for another 15 minutes – or until heated through.

If the pasta has been refrigerated, remove it from fridge about 20 minutes before cooking. – it might still take a bit longer go heat up – say 40 minutes covered & 15 more uncovered. Enjoy !

August 4, 2013January 24, 2015

My Yellow Farmhouse - Cooking with Love!12 Comments

Rustic Italian Bread

The beauty of this recipe for Rustic Italian Bread is that the dough can be made in a bread machine and then baked in the oven – OR it can be made in the traditional way. So, you choose!

Unlike typical Italian bread, this bread is very light. It’s called “rustic” but I don’t think the name really fits. It’s more like “light as a feather Italian bread”!

Both recipes take 3 hours, 45 minutes – including 1 hour for cooling the bread. But that’s not all “hands on” time.

Ingredients (The same for both methods.)

1 cup water – temperature 100 F to 115 F Here’s a trick, if the water feels slightly warm on your wrist, then it should be fine. You only want it “warm”, not “hot”! Too hot – or too cold and the yeast doesn’t work. Of course, if you’re using a bread machine, it heats the water for you!
2 Tbs. olive oil
3 cups BREAD flour – Interestingly enough – in Canada, they can use ordinary flour. Somehow the flour in Canada is “different”.
2 tsp. sugar – Yeast needs sugar to “work”.
1/2 tsp. salt
1 (1/4 oz.) package active dry yeast – I called Pillsbury and they said to use regular yeast – even with a bread machine. 1/4 oz. yeast = 2 1/4 tsp. OR 1 cake fresh yeast
about 3 Tbs. cornmeal
1 egg white, beaten – spread on the bread BEFORE baking

Using a Bread Machine to Make the Dough

Oven at 375 F Bake 25 – 35 minutes Yield = 1 (12-slice) loaf

Place all ingredients – EXCEPT the cornmeal & egg white – in bread machine according the manufacturer’s directions. Set on “dough” setting.

When dough cycle is finished, remove dough and place on lightly floured surface. (I use a dish towel.) Punch dough down – meaning press it down with your hands, which flattens it out. If dough is too sticky, mix in a bit of additional flour before shaping.

Cover dough with a clean cloth. (I use the same dish towel.) Let dough “rest” 15 minutes. It will have already begun to rise a bit again. Nothing seems to keep a good dough down. ; o )

Shape dough into a baguette shape about 12″ long.

Prepare a cookie sheet by spreading 3 Tbs. of cornmeal on it. Place formed dough onto cookie sheet. If the baguette shape becomes a bit “messed up”, just pat it back into submission! I find the best way to cook or bake is not to take it too seriously. There’s alot you can do to “fix things” before they’re baked/cooked. And believe me, even wedding cakes can be fixed up – I know ! So don’t freak out – just find a way to fix the problem. I also find that talking to yourself helps immensely !

Now cover your lovely creation and let it rise in a warm place (80 F to 85 F) for 20 to 25 minutes. If your kitchen is cold, you can fill a 13″ x 10″ pan with hot water, place it in the bottom of your oven and let your bread rise in there. I’ve also been known to heat the oven a bit and then shut it off, but you may not want to try that in case you heat the oven too much.

After 20 – 25 minutes your dough should be about double in size. If the bread has been rising in the oven, obviously, take it out and set the oven to 375 F. Take a sharp knife and make a 1/2″ deep cut along the length of the bread. (Oops – I just realized the directions say “1 cut”, and I had read it as “one 1” cut”… oh well, my bread turned out OK..)

Brush sides and top of loaf with some of the beaten egg white. I use my fingers…

Bake for 25 to 34 minutes – or until bread sounds hollow when tapped lightly. I’ve found that bread often cooks faster than the directions say. My bread was ready in 25 minutes, but each oven are different.

+ Tip – if you like a soft crust, cover the bread with a dish towel as it’s cooling. Enjoy!

Directions for Traditional Method

Ingredients – exactly the same as above

Lightly spoon flour into measuring cup. Level off with a knife. In a large bowl combine flour, sugar, salt and yeast. Mix well. Add warm water and oil. Mix well. Turn out dough onto lightly floured surface. (I use a dish towel.) Knead dough 10 minutes or until smooth. (To knead dough, push away from you with the palm of your hand, turn dough, fold over and repeat.) If dough is too sticky, add a bit more flour.

Place dough into a lightly greased bowl and cover with plastic wrap and a towel. Let rise in warm place for 30 to 40 minutes, or until doubled in size. Punch down the dough, place it back onto the lightly floured surface and cover with inverted bowl. Allow to “rest” for 15 minutes.

To form the dough into a baguette and to bake the bread – refer to the directions above, as they’re the same. Enjoy!

++Recipe courtesy of Pillsbury

August 4, 2013January 18, 2017

My Yellow Farmhouse - Cooking with Love!9 Comments

I’m in the Pocono Mountains – and I May Never Come Home!

View of Lake from The Lodge – You can see why I don’t want to leave!

We’ve owned a lovely vacation home in the Pocono Mountains of Pennsylvania for several years but, for some reason, this year I’ve really fallen in love with both the house and the Poconos themselves. I’ve been, perhaps, a bit afraid of becoming attached to another “place” after selling our beloved farm in Quebec four years ago. But, as often happens, just when you think you’re not ready to love again…. you do. And that’s a good thing!

Last week one of my sons took me to see the play Wicked in Philadelphia – it was excellent. And yesterday I went to Allentown, PA to see a traveling exhibit of a collection of Henri Toulouse-Lautrec’s sketches and posters. Toulouse-Lautrec was friends with many of the famous Impressionist painters of the late 1880’s such as Degas and Gauguin, and was influenced by them. I love his work and was so happy to see the exhibit.

I feel bad that I haven’t posted in a bit – BUT – within a few days I’ll be posting the two things I’m making today – Baked Pasta with Mozzarella and Parmesan, and Rustic Italian Bread. Some of my family will soon be coming to the Pocono house with some friends, and I thought they’d enjoy having a ready-made meal in the freezer!

So, I’ll be back in a few days with two new recipes. Sending big hugs to all of you.

July 11, 2013February 5, 2014

My Yellow Farmhouse - Cooking with Love!6 Comments

Always Moist Barbequed Chicken, Corny Bread and Easy-Cheesy New Potatoes

“Always Moist Barbequed Chicken”

“Corny Bread – Made in Bread Machine”

“Easy Cheesy New Potatoes”

“Easy Cheesy New Potatoes” – – – ‘Brooklyn Farm Girl’s’ version – – – prepared with fresh radishes and broccoli straight from her rooftop garden. Check out Pamela’s blog at brooklynfarmgirl.com!!

Some friends came over tonight to help take my outdoor furniture out of the barn – and into the yard, where it belongs! The weather today was amazing – mild with no humidity…. the kind of day that just screams – BAR–B– QUE !!

I haven’t made my Always Moist Barbequed Chicken in a while, although it’s always a real favorite whenever I make it. (And it was a big hit tonight.) The secret lies in the marinade, and, in cooking the chicken in a 250 F oven for 1 1/2 to 2 hours so the meat is partly cooked before it goes on the grill. So you can say goodbye to slightly raw – or dried out – barbequed chicken!

The Easy-Cheesy New Potatoes is something I “invented” tonight – and the Corny Bread recipe is from a cookbook that came with my bread maker. Even though there’s a half cup of cornmeal in the ingredients, it doesn’t taste like cornbread. It’s just incredibly moist and light! .

“Always Moist Barbequed Chicken”

The “Always Moist Barbequed Chicken” is marinated for several hours – or overnight – so I’m giving you those directions first.

Ingredients – (Uses 4 Large Chicken Breast Halves – bone-in and with skin.)

4 bone-in chicken breast halves with skin
3/4 cup Italian salad dressing
2 Tbs. soy sauce
1/4 tsp. garlic powder
dash of pepper

Combine the Italian salad dressing with 2 Tbs. soy sauce, 1/4 tsp. garlic powder and a dash of pepper. If you like, you can add some other ingredients to your marinade, such as a bit of cayenne pepper are some cumin, for example.

Place the chicken in a bowl, a pan or a large zip lock bag, and pour the marinade over it. Marinate overnight – or for several hours, turning occasionally.

About 1 1/2 to 2 hours before you plan to barbeque (depending on the size of the chicken breasts) set your oven at 250 F, drain away the marinade and place the chicken in a low sided casserole or pan. (You can turn the chicken a few times but it’s not necessary.)

At the end of the cooking time, the chicken will look like this – all ready to be barbequed!

OK – you’re all set! Set your gas grill at medium. Slather chicken breasts with your favorite sauce, grill until the skin as brown as you like and enjoy! (If fat from the chicken makes your grill flame up – lower heat a bit.)

++ Tip from Emril Legasse – spread on your barbeque sauce at the last-minute or it might crystallize and char! My chicken breasts charred a bit because I turned up the heat when the skin wasn’t browning quickly enough for me…. and the next thing I knew, it had gotten slightly charred. Oh well, we live & learn !

Corny Bread – Made in the Bread Machine

The “Corny Bread” takes several hours, so allow yourself enough time. (Not that you have to do any of the kneading etc.!)

Ingredients

2 Tbs. milk. . . .and add lukewarm water to make 1 cup
1/4 cup honey
3 Tbs. butter, softened a bit
1 tsp. salt
3 cups flour
1/2 cup cornmeal
1 1/4 tsp. yeast – bread machine yeast !
++ OPTIONAL – 1/2 cup canned corn – drained OR 1/2 cup frozen corn – ADDED LATER!

Place all the ingredients – EXCEPT THE CORN – in your bread machine’s baking pan in the order listed above. Select the “Basic” and “Regular Crust” settings. My bread machine lets me know when I should add ingredients such as nuts – or corn. If you’re bread maker doesn’t have this feature, you can add the corn towards the end of the kneading cycle. (My machine takes 3 hours and 50 minutes to knead and bake the bread.)

“Easy Cheesy New Potatoes”

My sister-in-law says I could make a delicious meal out of mud. And by that she means I can take a bit of this and a bit of that and – voila – some good eatin’ ! I take that as a very nice complement – thanks Sue !! These “Easy Cheesy New potatoes” were NOT made out of mud but out of what I happened to have on hand. I love the flavor and texture of new potatoes – like strawberries, they taste like spring or early summer.

Ingredients

6 – 7 medium new potatoes – unpeeled
1/2 tsp. salt
2 Tbs. olive oil
2 Tbs. butter
5 shakes of Tabasco sauce
1/4 tsp. salt – or to taste
2 Tbs. fresh parsley, chopped
some sliced cheese to place on the top – about 1/2 cup – as much as you want
(I happened to have Marble Jack cheese, which is a combination of Colby and Monterey Jack)

Scrub potatoes a bit under running water, then cut into chunks of about 1″. Place in a saucepan and cover with water. Bring water to a boil. Lower heat to a simmer and cook potatoes until they are fork tender. (According to my brother-in-law, I didn’t cook them enough. According to his wife, they were fine…)

Once potatoes are cooked, drain and set aside. With the heat off, mix 2 Tbs butter, 2 Tbs. olive oil, 5 shakes Tabasco sauce, 2 Tbs. parsley and 1/4 tsp. salt in the pan. Add in the potatoes and mix well. (If the potatoes begin to break up a bit… that’s fine.)

Place potatoes in a casserole. Put some sliced cheese on top and broil until the cheese is melted – that’s it ! (The cheese tends to melt quickly because the potatoes are already hot!) Enjoy !

June 20, 2013March 18, 2014

My Yellow Farmhouse - Cooking with Love!19 Comments

Italian Pasta Sauce with Meat and Fresh Herbs

Recipe makes approximately 2 quarts. The sauce freezes well, so you can make a lot and freeze it for later! Or, you can easily halve the recipe.

Ingredients

3 Tbs. olive oil
3/4 lb. ground beef
3/4 lb. ground pork
1 large onion, chopped (About 1 1/2 cups)
8 cloves garlic, minced (I highly recommend using a garlic press.)
4 Tbs. roughly chopped fresh parsley – divided
4 Tbs. roughly chopped fresh basil – divided
1/2 tsp.salt
1/4 tsp. pepper
1/2 to 1 cup red wine
1 (6 oz) can tomato paste
2 (28 oz) cans diced tomatoes with basil, garlic & oregano
OPTIONAL – 10 Crimini (or any type of brown mushroom) mushrooms, sliced

In a large skillet with high sides – or a large pan, such as the size you boil pasta in, heat 3 Tbs. olive oil – add 3/4 lb. ground beef and 3/4 lb. ground pork. Break up the meat as it cooks, and continue cooking until juices run clear. Continue cooking until all liquid is absorbed and meat is browned a bit. Add chopped onion, HALF the chopped parsley, HALF the chopped basil, 1/2 tsp. salt and 1/4 tsp. pepper. Continue cooking until onion is translucent.

Add tomato paste and mix until paste is thoroughly combined with the meat/onion mixture. Cook for another minute, then add the red wine. Allow to simmer a few minutes to intensify the flavors, then pour in the two cans of diced tomatoes.

I like to use a mesh cover to cut down on splashing. (I wonder why I bother… my kitchen is always a total disaster when I cook!)

Simmer the sauce – uncovered – for 1 1/2 to 2 hours, stirring every once in a while. ++ If you prefer your sauce thicker, just continue simmering a bit longer.

Photo shows Italian Pasta Sauce with Meat and Fresh Herbs – 1 hour into cooking time.

Add the rest of the chopped fresh basil and chopped fresh parsley, which will gives you a wonderful burst of flavor.

++ The diced tomatoes may still be a bit “chunky at the end of the cooking time. If you prefer a smoother sauce, you can “mash” the the diced tomatoes down a bit with a potato masher, which is what I do.

Remove the sauce from the heat. Pour yourself a glass of some of that red wine and enjoy !

Here’s the link to my friend John’s Italian Pasta Sauce recipe, which was the basis of this recipe. http://fromthebartolinikitchens.com/2013/01/16/basic-meat-sauce-sugo-di-carne/

June 18, 2013January 28, 2015

My Yellow Farmhouse - Cooking with Love!7 Comments

Stuffed Shells Florentine – Cook in Oven – OR – Outside on Your Grill !

++ These Stuffed Shells Florentine can be cooked outside on a covered grill set at “low” so your kitchen remains nice and cool !!t

The term Florentine, or à la Florentine, refers to any dish which is prepared in the style of the fabulous city of Florence, which resides in the Tuscan region of Italy. Florentine recipes often feature meat, poultry or fish served over a bed of spinach. In this recipe the spinach is, in fact, mixed with ricotta, mozzarella and Parmesan cheeses – plus eggs, fresh parsley and some spices. All this deliciousness becomes the filling for the stuffed shells, over which a quick and easy marina sauce is poured, followed by a grating of either Parmesan or Romano cheese. I’ve been making this recipe for years and it’s always been a family favorite, however I decided to change both the filling and the sauce – and I have to say I’m very happy with the results!

I was recently invited to spend a weekend with friends in the beautiful town of Wells, Maine. I had decided Stuffed Shells Florentine would be great to bring because everyone likes them – and this recipe makes a lot! Several of us planned to head north in just one car, so, in order to save space, I prepared the filling and the sauce – and cooked the shells – in advance and then assembled the final dish the following night.

And, get this, my friend decided she’d cook the stuffed shells on the grill so we wouldn’t heat up her kitchen. I never would’ve thought of that . . . We took the containers of sauce, the filling and the precooked shells outside and assembled everything on the picnic table. Since there were three of us stuffing the shells, it only took a few minutes.

We sealed the pan with a sheet of aluminum foil, and placed it in the grill – which was set to LOW. Then we enjoyed a drink and just let the Stuffed Shells Florentine simmer away. We were very pleasantly surprised when we checked after a half hour to see the sauce bubbling away, signaling that the shells were thoroughly heated through.

So, now you have two choices – heat these in either your oven or your grill. Enjoy!

++ Cook stuffed shells in the oven at 350 for about 40 minutes.

++ Cook stuffed shells in covered grill set on LOW for about 30 minutes.

Ingredients

1 full box of jumbo pasta shells – cooked according to package directions and drained (We had about five shells for which we didn’t have filling, but they were the ones which had fallen apart, so that worked out well !)
2 jars (24 oz.) prepared tomato sauce (I like Bertolli – Tomato & Basil)
1/4 to 1/2 cup red wine
1 Tbs. chopped fresh basil
4 cups ricotta cheese (32 ounces)
2 cups shredded mozzarella cheese – plus extra to sprinkle on top !
1/2 cup grated Parmesan cheese – plus extra to sprinkle on top !
1 (10 oz) package frozen (DEFROSTED AND DRAINED!!) spinach (I actually squeeze the defrosted spinach to get out all the excess water.)
2 eggs
1 Tbs. chopped fresh flat leaf parsley (a.k.a. Italian parsley)
1 tsp. salt – (or to taste)
1/2 tsp. black pepper

– – – – – “A Little Help from My Friends” Marinara Sauce – – – – –

Place two jars (24 oz.) of marinara sauce into a large saucepan – add 1/4 to 1/2 cup red wine and 1 Tbs. chopped fresh basil. Simmer, uncovered, over medium to medium-low heat while you cook the pasta shells and prepare the stuffing.

+ + I had planned to prepare a meat sauce featured on the blog “From the Bartolini Kitchens”. I had even purchased the ingredients but ended up “doctoring” a purchased sauce when I realized I was running out of time. (And I was actually very satisfied with the results of my “doctoring”.) But, if you’d like to make this dish with a traditional Italian meat sauce, take a minute to head over to John’s blog!

http://fromthebartolinikitchens.com/2013/01/16/basic-meat-sauce-sugo-di-carne/

– – – – – To Prepare the Filling – – – – –

In a medium bowl, mix 4 cups ricotta cheese, 2 cups shredded mozzarella, 1/2 cup Parmesan (or Romano) cheese , the defrosted and DRAINED spinach, 2 eggs, 1 Tbs.chopped flat leaf parsley, 1 tsp. salt and 1/2 tsp. black pepper.

– – – – – Putting It All Together – – – – –

Pour about two cups of sauce in the bottom of a 10 x 13 pan – or a large disposable aluminum pan. With a large spoon, spread the sauce out a bit so most of the bottom is covered with sauce – you don’t have to be fussy about it ….

Fill each shell with a heaping soup spoonful of the cheese/spinach mixture. Pour the remaining sauce over the shells.

Sprinkle some shredded Mozzarella and grated Parmesan. (We ended up using some grated Monterey Jack in place of the grated Parmesan, which added a nice little “kick” of flavor!)

Ready for the Oven or Grill !! (Cover with aluminum foil.)

Cover with aluminum foil. If using oven, set temperature to 350 and cook until heated through – about 35 – 40 minutes. If using you grill, set dial to LOW and cook until heated through – about 30 minutes. (I put a – freshly washed – finger in the middle to check for doneness. It’s a bit unorthodox – but it works!)

Once the stuffed shells are heated through, remove the aluminum foil and let the shells sit about five minutes. Of course, if you just can’t wait, then you can skip the “let it sit” part. Enjoy!

June 17, 2013October 23, 2015

My Yellow Farmhouse - Cooking with Love!6 Comments

Sharing Some of My Favorite Food Bloggers’ Appetizer Recipes !

I recently began noticing that, at times, food bloggers share some of their favorite recipesfrom the bloggers they follow. So, today I’m sharing the links – and photos – for some appetizer recipes from “From the Bartolini Kitchens”, “Diane’s Kitchen Table” and “Normal Cooking – three food bloggers I really enjoy!

One of the added bonuses of being a food blogger is getting to know lots of new people – i.e. fellow bloggers. I’m often blown-away by the dishes they create, as well as by the excellent photography and web design featured on their blogs. I highly recommend that you, too, become a loyal follower of the blogs listed below! So, without further ado – ENJOY !!

(This photo was taken one Valentine’s Day when we lived in Malta. I thought it was appropriate ’cause I’m posting about food blogs I LOVE !! And – since I’m posting about “other people’s blogs” – I felt I needed a Little Bit of Me in this post!)

I’m starting off with one of my very favorite blogs – “From the Bartolini Kitchens”. John’s blog features delicious Italian recipes which have been passed down, with love, for generations. John’s blogs are always fun to read, his recipes are wonderful and well-explained – and I guarantee you’re gonna fall in love with both John and his “Zia”, which he just reminded me means aunt in Italian.

http://fromthebartolinikitchens.com/category/1-recipes-by-type/appetizers-antipasti/

– – – Crostini e Bruschette – – –

My next choice, “Diane’s Kitchen Table”, features gorgeous photos of her travels and her gardens etc., plus delicious recipes. Her recent post “Easy Barbecue/Crock Pot Ribs & Tough Sales Calls” was such fun to read. I’ve chosen to share her recipe for Risotto Poppers from her recent visit to Provincetown, MA. They look awesome. Enjoy!

++ Please don’t think it’s difficult to make risotto – it’s not ! I simply adore risotto but I haven’t made it in far too long….. And John (From The Bartolini Kitchens) told me he’s going to post his family’s risotto recipe soon. I can’t wait!

http://dianeskitchentable.wordpress.com/category/recipes/appetizers/

– – – Risotto Poppers – – –

I’ve chosen Linday Ballen’s blog “Normal Cooking” as my third and final featured blogger. Lindsay just celebrated her one year anniversay as a blogger – and her blog is very, very popular. Good for you Lindsay !! Reading a new post from her is like receiving a note from a good friend. Actually, all the bloggers I’ve included today have the same gift of making you feel like you’re sitting across a kitchen table talking with them.

http://normalcooking.wordpress.com/2013/03/04/spinach-artichoke-dip/

– – – Spinach and Artichoke Dip – – –

I know these recipes are on my list of “Gotta Try” recipes!! Enjoy!

June 8, 2013December 16, 2013

My Yellow Farmhouse - Cooking with Love!8 Comments

“A Little Help From My Friends” Saffron Rice with Chutney Shrimp and Caramelized Onions

I had absolutely no plans to post a recipe today. I was just hungry. And my “larder” wasn’t exactly full. So, I checked out what I did have … a bag of “Carolina Rice” yellow rice mix made with saffron, a pound of frozen shrimp…. and a jar of Old Major Grey’s mango chutney. I also had some onions and my usual stash of frozen parsley,

++ I so recommend buying fresh parsley, chopping it and freezing it in a freezer bag. Parsley not only adds flavor – it also adds color. And our eyes are the first thing we use to decide if something looks YUMMY!! I use frozen parsley all the time!

As I did with my recipe for Tex-Mex Casserole with Crescent Roll Crust, I used what I happened to have in the house – and I have to say – I LOVE THE RESULTS !! My kitchen smells so good that I’m surprised my neighbors haven’t arrived bearing empty plates to be filled!

++ If you’re not a big fan of shrimp, then use 1 pound of chicken breast, cut into strips. (I’m gonna try that myself!!)

Ingredients

1 or 2 bags – depending upon your appetite – Carolina Rice’s “Yellow Rice Mix with Seasonings” – “Made with Real Saffron” – made according to package directions. (One bag serves 2 – 3. Two bags serve 3 – 4, again depending upon your appetite.)
1 Tbs. butter
1 pound frozen shrimp – THAWED – – – or fresh shrimp. The frozen shrimp I buy has a bit of shell left on the tails. I just leave the shrimp “as is” because I like to pick up the shrimp by the tail and “suck out” all the deliciousness in one go!
1 Tbs. of chopped frozen parsley (OR 2 tsp. fresh chopped parsley)
1/2 tsp. garlic salt with parsley – I like McCormick “California Style – Coarse Grind”
3 Tbs. mango chutney – I like Old Major Grey’s
1 BIG onion, sliced – if you don’t have a BIG onion, then use an onion and a half
1 Tbs. butter
1 1/2 tsps. sugar

Prepare one or two bags of Carolina Rice “Yellow Rice with Saffron”. At the end of the cooking time, remove from heat, take off lid and cover with a paper towel. ++ This makes the rice much more fluffy!

Place shrimp, if frozen, in a colander and run lukewarm water over the shrimp until it’s thawed. (I don’t recommend thawing shrimp in water ’cause they’ll absorb the water.)

Place 1 Tbs. butter in large skillet and cook shrimp over medium-high heat for about 3 – 4 minutes. (There will be a bit of “juice” but that’s a good thing!)

Lower heat, add 1/2 tsp. garlic salt with parsley, 1 Tbs. frozen chopped parsley (2 tsp. fresh chopped parsley) and 3 Tbs. mango chutney. Allow to simmer a few minutes, stirring a bit, until the sauce is reduced and chutney has been incorporated into the sauce.

Remove shrimp from heat and start preparing your caramelized onions.

In another large skillet place 1 Tbs. of butter and the sliced onions. Cook over medium-high heat, stirring, until onions are softened

Add 1 1/2 tsp. sugar and continue cooking, stirring occasionally – just keep your eyes on it so they don’t burn!

(As you can see, I didn’t cook the onions until they were very caramelized. Let’s call this “a hint of caramelization” !)

Add your cooked shrimp to the “hint of caramelized” onions and cook another minute or so, just to rewarm the shrimp

Place the saffron rice on a pretty platter or plate. Pour the shrimp/onion mixture on top. Enjoy!!

May 23, 2013August 14, 2014

My Yellow Farmhouse - Cooking with Love!9 Comments

Savory Cajun Pork Chops

Because these pork chops are cooked quickly, they’re tender and juicy – not to mention flavorful !!

I just love Louisiana. I love New Orleans, I love the bayous, I love the cities and the small towns, I love the people, I love the music, I love the atmosphere & I love the food. I’ve visited there three times and I can’t wait to go back again!!

During our 2nd visit to Louisiana we visited Bayou Teche. As per usual, I had a great conversation with a woman behind the counter of a small store. She told me how to make Alligator Sauce Piquant – for which we Northerners can substitute chicken. (I actually made it (with chicken) when we lived in Malta for Mardi Gras – and it came out pretty darn good, if I say so myself !) I’ll post that recipe another time ! Today – it’s Savory Cajun Pork Chops!

Photo taken on my third to Louisiana – I’m addicted to everything Cajun!

Many Cajun/Creole dishes start with the Holy Trinity, which is bell peppers, onions and celery. Also many Cajun/Creole dishes ask you to make a roux, which is simply oil (or butter) and flour which you cook, stirring, until the mixture resembles the color of peanut butter – or darker.

The woman in the store along Bayou Teche advised me to make roux with butter. She said, “It’s always better with butter” – and she knew what she was talking about ’cause this time I used butter, butter and only butter – and I never had my roux come out even close to how it came out this time!

+++ This recipe for Savory Cajun Pork Chops serves 4 – 6, depending upon the size of the chops – and your appetite.

+++ I only add 1/4 tsp. of cayenne pepper because not everyone likes their food spicy. But be sure to add more if you want that real Cajun Kick !

+++ Just as a suggestion – I served the Savory Cajun Pork Chops on a bed of Chicken Flavored Rice-a-Roni. You’ll probably want to make two boxes for 4 – 6 people.

Ingredients

6 bone-in pork chops – about 4 lbs. (Of course, you can use boneless pork but the flavor of pork or beef is often better when the meat is ‘bone-in”.)
Montreal Steak Seasoning – adds flavor and some “heat”
2 – 3 Tbs. olive or vegetable oil
1 large green bell pepper, cut into thin strips
1 large onion, sliced
2 stalks celery, roughly chopped – leaves and bottom part cut off
3 – 4 cloves of garlic, minced
4 Tbs. butter
5 Tbs. flour
1 (28 oz) can stewed tomatoes with basil & oregano
1 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper – or “to taste”
1/4 tsp. pepper
1 tsp. salt
++ IF YOU USE BONE-IN PORK CHOPS ! Unless you have a very large skillet, you might need a Dutch oven or a stock pot (extra large saucepan) to complete the recipe.

Sprinkle both sides of the six pork chops with some Montreal Steak Seasoning. Over medium-high heat, fry chops in a few tablespoons of olive or vegetable oil until browned on one side. Turn over and brown on the other side. Remove chops to plate/platter and keep warm if possible.

Add a bit more oil to the skillet, then add your Holy Trinity veggies & the minced garlic. Cook only until Crisp Tender – you don’t want mushy veggies. Once veggies are crisp tender, remove from skillet and set aside.

MAKING THE ROUX

Don’t be upset if the roux doesn’t get as brown as shown. This is the first time my roux came out “like it’s supposed to” and my Cajun food always tasted great. (Probably not by a true Cajun standards… but pretty delicious anyway!)

++ Tip Have both the 5 Tbs. of flour and the 28 ounce can of stewed tomatoes opened ready to go.

Lower the heat a bit. In the same skillet, melt 4 Tb. butter and allow to brown a teeny, tiny bit. Add 5 Tbs. flour. Cook, stirring, until the mixture becomes a lovely shade of brown. ++ This might take a few minutes, but, all of a sudden – it starts to turn brown!

Once your roux is browned and beautiful – add 28 oz. can of stewed tomatoes, 1 tsp. Worcestershire sauce, 1/4+ cayenne pepper, 1/2 tsp. pepper and 1 tsp. salt.

Reintroduce the veggies. Mix everything together and allow to simmer, stirring occasionally, until bubbly and slightly thickened.

If you don’t have a really large skillet, at this point you may have to pour out your veggies/tomato/spices mixture into a large stockpot or Dutch oven because you’re going to now add the six cooked pork chops. Continue to simmer 1 – 2 minutes until everything is heated through. ++ Don’t overcook the pork chops, because it can make them tough. Enjoy !!

May 14, 2013April 13, 2015

My Yellow Farmhouse - Cooking with Love!4 Comments

Just a Chat – And a Promise !

++ St. Julians Bay – St. Julians, Malta We could walk to this restaurant from our place in Sliema when we lived in Malta. It was one of our favorites places, and we always tried to bring our guests to see the view and enjoy the excellent pasta. I took this photo one spring when everything was in bloom. In the summer there is NO rain, which is pretty great but it doesn’t make the flowers happy!

Hello Everyone – don’t think I’ve forgotten you. It’s just that I’m still not feeling 100% – but I’m getting there! I’ve actually been working in my flower gardens a bit lately and they’re gradually taking shape.

So – here’s the promise part. I promise to post very soon – hopefully within the next few days. And the recipe I plan to post is Stuffed Shells Florentine, which has been a favorite in our family since my boys were young. And I’ve got others lined up as well, such as a fabulous roasted chicken make with white wine and a freshly squeezed orange. It’s sooo yummy! So – there’s two promises from me for two great recipes.

I miss not posting…. My email is full of lots of great recipes from fellow bloggers and I feel a bit like a SLUG. A slug with a bit of a tummy problem.

May 7, 2013February 8, 2014

My Yellow Farmhouse - Cooking with Love!4 Comments

Quick Lunch or Dinner – Hot Open-Faced Sandwiches

Hot Open-Faced Sandwiches – version 1 – Tomato, Bacon & Cheese

Hot Open-Faced Sandwiches – Version 2 – Warm & Puffy Open-Faced Cheese Sandwiches

+++ Update – I bet “Version 2” would really be good with bits of cooked bacon or ham mixed in! Actually, so would a bit tuna,, salami or turkey etc.

Any time of day is a good time for an open-faced sandwich. And a sandwich is particularly good when it’s adorned with melted cheese! These Melted Cheese,Tomato and Bacon Open-Faced Sandwiches – and the Warm & Puffy Open-Faced Cheese Sandwiches – are super easy and yummy.

With the addition of a green salad, cold slaw, potato salad or sliced avocado drizzled with balsamic vinaigrette, both the Melted Cheese,Tomato and Bacon Open-Faced Sandwiches and the Warm & Puffy Open-Faced Cheese Sandwiches are perfect for an easy dinner.

(1) Melted Cheese, Tomato and Bacon Open-Faced Sandwiches – Uses toaster oven – or toaster and broiler

Recently I went through I time where I was kind of “addicted” to these sandwiches. I like to spread a bit of mayonnaise on these babies once they’re heated up. And that’s part of why my cholesterol is so high – my total fascination with all things mayonnaise.

HOW TO — Lightly toast two English Muffins – cut in half. Place a ripe & juicy tomato slice on top of each of the halves of English muffin. On top of the tomato, place a few slices of cooked bacon. Place a slice of Swiss cheese – or any cheese of your choice – on top of the bacon. (I like to sprinkle on a bit of oregano on top of the cheese but you can sprinkle on anything you like.)

Turn toaster oven to BROIL and broil until cheese is melted. ++ Make sure you keep your eye on your sandwiches, broilers seem to wait until your back is turned, then they immediately burn your lunch! Recipe makes 4 sandwiches.

2 – Warm & Puffy Open-Faced Cheese Sandwiches – OR – Appetizers Uses toaster oven – or toaster and broiler

++ UPDATE – – – I highly recommend grating the cheese using a block of cheese. The pre-shredded cheese sold in the diary section doesn’t have the same taste as freshly grated cheese & the sandwiches don’t ‘puff up’ in the same way.

++ For Sandwiches – These sandwiches are rich and filling – and would be great for a brunch as well as lunch. If you add a salad, you’ve got a quick dinner idea! It’s pretty cool how the filling puffs up a bit as it heats up. Recipe makes 6 open-faced sandwiches.

++ For Appetizers Prepare as usual. Once they come out of the broiler, cut each English muffin into 1/4’s and there you go – a delicious hot appetizer!!

Ingredients

1 egg
2 cups hard cheese, grated – such as Cheddar (You can use pretty much any time of hard cheese, except for cheeses with a very strong flavor. Mozzarella – or any other type of soft cheese – is not recommended.)
1/8 cup mayonnaise
a few sprinkles of Mrs. Dash
sprinkle on a little Paprika – for color
3 English Muffins, cut in half to give you 6 halves – toasted

In a bowl, mix until well-blended; 1 egg, 2 cups grated hard cheese, 1/8 cup mayonnaise and a few sprinkles of Mrs. Dash & Italian Seasonings – or any seasonings you like.

Lightly toast 6 English Muffin halves. Spread egg/cheese mixture evenly on top of the toasted English muffins or toast. Broil until cheese mixture is hot and bubbling. It doesn’t get much easier than that! Enjoy!

April 16, 2013August 1, 2014

My Yellow Farmhouse - Cooking with Love!11 Comments

Oops…. and a Lovely Photo of Malta !!

It’s possible that “oops” is my favorite word. I use it A LOT. And I have to use it again right now. OOPS !! I just (accidentally) published a post which I hadn’t yet finished… I hit “publish” instead of “preview” and the minute that icon is clicked – even by mistake – a new post goes out to my email followers and to my Facebook followers. (I can just hear my sister-in-laws saying, “Cecile, ONLY YOU”!)

To make it up to you…. here’s a lovely photo of Malta. Enjoy!

** We were lucky enough to have lived in Sliema, Malta for eight years. Our “flat” was right on the Mediterranean Ocean. We had an incredible view of the capital, Valletta, and we could hear the waves crashing on the rocks below while we slept. We loved it!!

I took this from our hotel room when we returned to Malta for a visit. Isn’t it beautiful?

April 15, 2013February 8, 2014

My Yellow Farmhouse - Cooking with Love!2 Comments

You can also view My Yellow Farmhouse on Facebook !!

I started working on a Facebook page for My Yellow Farmhouse quite a while ago… so typical of me lately….. But I’m happy to announce that the My Yellow Farmhouse Facebook page is FINALLY up and running! All the recipes, and their photos, as well as my “chats” etc., are there as well.

It’s really simple to view all my recipes on my Facebook page – use this link – https://www.facebook.com/MyYellowFarmhouse. Then all you have to do is scroll through, find a recipe you like – then click on the link. You’ll go immediately to that particular recipe on my My Yellow Farmhouse.

So – whether you visit My Yellow Farmhouse by going to directly to my blog, my Facebook page or My Yellow Farmhouse on Pinterest I’m always happy to have you “drop by”.

Hugs to all – Cecile Enjoy!