Nothing Better Than Pizza

Breakfast Pizza with eggs, ham, tri colored peppers and cheese/Spinach and Mushroom Pizza for dinner

Sweet Potato Cake with Butter Cream Frosting and Sugared Shredded Sweet Potato

I do realize that is has been few weeks for an entry here, the weather certainly has played the biggest factor in not cooking. I am hoping to do much more now and please look forward to some whoopie pie entries coming up later this week.

Thank you for stopping by and feel free as always to comment or connect with me via FB https://www.facebook.com/LisaJeanGerrishSingh#!/photo.php?fbid=3320468263524&set=a.3320461143346.119983.1622824920&type=1&theater

Pre 4th Sunday cooking from my kitchen :)

Chicken Broc Broc

To prepare: Preheat oven to 350, oil a 9x13 baking dish

Ingredients

Directions

2 lbs of boneless Chicken breast One box of chicken stuffing mix One large head of fresh broccoli One 12 oz package of Shredded Cheddar cheese One can of Condensed Broccoli and Cheese soup Salt and Pepper 2 cups of Milk

Brown Chicken breast adding salt and pepper to taste Follow directions for boxed stuffing mix preparation microwave In a large bowl add chicken stuffing and all other ingredients and half the package of the  shredded cheese Pour into baking dish Take remainder of shredded cheese and layer on top of the casserole Bake in oven for 25 to 30 minutes Suggestion: serve with or over Egg Noodles and with green salad and garlic bread YUMMY!

About 15 years ago while living in Aroostook County, a friend had invited us over to dinner; she made a dinner from the back of a Campbell’s soup can called Chicken Divine. Several months later I ventured to make the same dish and found myself changing it up J  Now to this day my children and their friends often request I make the above version.

I sat here trying to decide what I could make for a desert to top this wonderful mealJ and here is what I came up with. A  chocolate pudding topped with a  berries and then piped cream cheese frosting with cool whip.

Cooking Whoopies from my kitchen 6/24/2012

Yes here in Maine it was time for the Whoopie Pie festivities:) I was inspired to create not the normal whoopie pie.

For the whoopie:) I made a dark chocolate batter and made the supporting base for the filling, the other ingredient that I feel makes this not your ever day whoopie pie.

Whoopie Pie: 2 cups flour,1tsp baking soda, 1tsp baking powder, 1/4 tsp of sea salt, 2 eggs, 1/2 cup melted Dark chocolate chips, 1/2 cup sugar, 1/2 cup butter

Mix all dry ingredients together; cream together butter and sugar and fold into dry mixture, beat the 2 eggs slightly and fold into mixture, melt down DC chocolate chips(do not heat to high just so that chips melt, stir constantly) fold into mixture. Preheat oven to 350. Using an ice cream scoop, scoop out mixture onto baking sheet and cook about 15 to 20 minutes, until you can touch top and it bounces back of using tooth pick or wooden skewer and test if it removes without  batter on it they are done.

Filling get ready for Yumminess:)1/2 cup favorite Marshmallow fluff, 1/2 creamy Peanut Butter, 1/2 white fluffy frosting

Fold the marshmallow fluff with frosting, then fold creamy PB into the combination.

Once Whoopie has cooled take ice cream scoop and scoop mixture onto one whoopie and then take second whoopie and gently push together:)

There you go a Fluff a Nutter Whoopie Pie

Thank you for visiting and feel free to comment, suggest or ask questions

Cooking from My Kitchen Fathers Day

 YES its Breakfast with Dad in mind. Displayed in these photo's are tri-colored peppers, white onion, Chipotle Chicken Sausage and Sharp Cheddar Cheese.

Dice the peppers, onion and sausage and stir fry. I love using this single bagel size frying pan that I purchased at Ocean Job Lots. It was fairly inexpensive, just $3 and I use it almost everyday.

Once veggies are soft but yet still crunchy add one egg. Now some choose to break yoke others like to leave it intact. I personally have made this for others and most Dad's do enjoy that runny yoke. Also I do not feel you need to add salt and pepper, for the sausage with its spices adds just the right amount of flavor to this dish. I then take a favorite bagel for the Dad and add the final cooked combination. I top with a great piece of Sharp Cheddar and this completes the breakfast sandwich.

I suggest a nice pairing of either a fruit smoothie or a great cup of coffee. You may want to do both for a well balanced breakfast:)

I know this posting may seem simple; I felt it should be on this special day, so that you are able to enjoy and celebrate the Dad in your life and not be tied down cooking in the kitchen.
Happy Fathers Day to all I do hope it special and eventful.

Thank you for reading this post and feel free to comment, make suggestions and most of all ask any question here or at my facebook page.

Sunny Sunday Morning Cooking From My Kitchen 6/10/2012

I was inspired by a conversation with a friend :) that brought back a memory of two dishes I have not made in some time. I did add to the dishes a twist on my old recipes so I do hope that you enjoy them, they are perfect for a Sunday dinner.

Bacon wrapped stuffed chicken breast.
Thinly sliced boneless chicken breast
Two table spoons of cottage cheese
Spinach(frozen or fresh)
Three slices of thin bacon of your choice
Place in a baking dish with at least an inch or more rim to ensure the bacon grease does not run into your stove:) Bake at 375 degrees for about 30 or so minutes or until bacon is crisp.

I also have prepared a nice accompaniment to this chicken, a white cheddar mac and cheese PLEASE :) LOL

Very simple:

Two cups of this egg noodles cooked

Two cups milk

Two cups of white sharp cheddar

Saute a clove of garlic in two tsp of butter

Mix all these ingredient together and add to a baking dish, bake in oven at 350 for about 20 to 30 minutes or until it bubbles and top starts to brown.

A high school friend had posted a recipe for a desert that made me crave lemon:) so here is the twist on my lemon custard parfait:)

One box yellow cake mix, make per box instruction but substitute 1/4 of liquid for lemon juice

Take one package lemon jello pudding mix and make per instructions

In a wine glass or any glass bowl or decorative vessel:) layer cake then pudding cake then pudding until you have reached the top of vessel then dollop a large spoon of pudding and top with favorite garnish( I used a spoon of strawberry preserves)

I do hope you try these dishes or even one of them and the add a great smile to yours or your families faces on this lovely Sunday

Goulash and Oatmeal CC cookies Cooking on Sunday Morning 9/3/2012

Another rainy day:( but I was having warm thoughts. I have decided that my entries for today should be warming to the heart and soul as well as your tummy :) My first entry for today is home made Goulash.

Goulash:
I used two Inspiration hamburger patties (Bacon, Jalapeno, Cheddar)
1 box of macaroni of your choice ( I recommend a large macaroni for it act as a natural vessel to hold all the goodnes of the sauce and its contents)
1/2 of onions, red, yellow and orange peppers, mushrooms
1 can tomato paste
3 medium diced tomatoes( I prefer vine ripened)
Salt and Pepper to preference

I do not nor did I add any spices, I feel that the natural flavors of the the vegies and the hamburger patties were just right to add flavor to the the dish.

Then to over in indulge I made Oatmeal Chocolate Chip cookies. I like mine cooked crispy, it gives them that toasted nutty taste that continues to add to the savory factor of the sweetness I always use dark chocolate chips:)

Cooking From My Kitchen May 5/27/2012

I find cupcakes are great multi purpose cake and can be utilized in so many ways other than just topped with frosting :)

My twist on Strawberry Short Cake, this is a simple cupcake with cherries, strawberries and bananas. I cut out the center of the cupcake, filled it with about a tbs of fruit and drizzles a Dark Chocolate sauce and topped with another strawberry. I think that a dollop of whipped cream would go nicely as well.

Cherries and strawberries also make a nice Chutney for a summer picnic lunch. Take 1/2 of each and add to med sauce pan. Add to the fruit water to cover the fruit and a touch over, add one tbs sugar bring to a boil and then reduce to low and let simmer until mixture becomes gelatinous. Cherries have a natural pectin that will assist in thickening the chutney. This also can be used as a glaze for chicken and pork ribs:)

Cube Steak is a favorite of mine and very economical.  I took and marinated a cube steak in BBQ sauce. I sauteed mushrooms, in a garlic butter, I then chopped the steak into bite size pieces and placed on a Kaiser roll with a garlic may. I topped the steak and mushrooms with saved Parmesan cheese. On the side is the staple in my house in the summer time, a home made Macaroni salad garnished with a diced hard boiled egg and some scallion onion.

I am a big fan of preparing things ahead of time and the night before to make your Summer fun and Holiday weekends more enjoyable and less stressful.

Happy Memorial Day to all

Cooking from My Kitchen

This past Sunday I took the opportunity to spend the day with my wonderful daughter. I did not post for I did not have the opportunity to make dishes to make one drool . I do promise extra special posting this Sunday, so if you have any tips questions or suggestions please let me know.
I hope all is well with everyone and that you swing by on Sunday to see what I have presented:)

Happy Mother's Day From My Kitchen Sunday 5/13/2012

Bacon Spinach Breakfast Pizza the simplest Mother' Day treat. Pizza crust, four beaten eggs, 1 package Four Cheeses, baby spinach, and bacon bacon bacon. The salt from the bacon and cheese are enough to make this pizza a treat just as is no need for additional salt added.

My spin on the no bake. Dark chocolate chips melted in milk, added to on package of coconut flakes let cool slightly, then with an ice cream scoop, scoop them onto a cookie sheet and let cool for about an additional 20 minutes or still pliable to the touch, tack and lightly with powder sugar or cocoa dust hands. Take each scoop and roll in the palm of your hand, creating a ball. Then dust with powdered sugar.

 

If you would like the full recipe with directions do not hesitate to contact me or comment.

Thank you for taking the time to view today's entry, Happy Mother's Day

Sunday Morning Cooking from My Kitchen 5/6/2012 Cook VS. Chef (Which am I)

So I searched the internet today and found the definition of two terms; trying to decided if I would classify myself for I have been asked are you a Chef or a Cook. Posted are the two definitions that I found to be most descriptive and basic; however, I do find that I have qualities of a Chef just not certified and did not attend culinary school.
I have passion and skill, so I cook:)

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.
http://en.wikipedia.org/wiki/Chef
The term "cook" within a restaurant kitchen usually refers to a person with little to no creative influence on a menu and little to no command over others within the kitchen, such as a line cook. These are usually all members of a restaurant kitchen that are underneath the sous chef in the brigade de cuisine. Other establishments may have a relatively constant menu, often only having people that can prepare food quickly and consistently, having little need for an executive chef or sous chef. The kitchens in these particular restaurants would thus be entirely run by cooks. An example would be a short order cook, who is a cook who prepares fast, easily-assembled meals to order, often working in a diner or cafe.

I cook :) for I love to prepare food on the fly so to speak although those (flies)  are not wanted in any kitchen, nor do I use them as ingredients:)

I was inspired today by a recipe given to me several years ago by my mother she asked me to prepare it for a family brunch, I did, it was great and I have used it many times since:)

Creme Brulee French Toast

3 tablespoons butter or margarine
5 tsp pancake syrup
1/2 cups packed brown sugar
2 tablespoons Grand Marnier (optional)
One loaf French bread
1 1/2 cups cream
4 large eggs
1 tsp vanilla
1/4 tsp salt

Oil or butter 9x13 baking dish
Melt butter, Mix in syrup brown sugar grand Marnier until sugar dissolves. Pour into baking dish, place bread in single layers in dish. In small bowl whisk cream eggs vanilla & salt. Pour over bread cover let chill for 8 hrs or overnight.  Preheat oven to 350.  Bring baking dish to room temp.  Bake 35-40 min or till bread is puffed or light brown, then to brulee it turn broiler on and watch it until it is crispy and browned.

There is nothing more inspiring for me to cook on a Sunday morning than a great cup of coffee and a trio breakfast plate:)Three strips of Hickory Smoked Bacon; one over easy egg, the nice

addition is a diced 1/4 of sweet potato home fries.

Brownie Whoooopppppiiiiieee Pies :) with a light cream cheese filling, do not waste a bit of the brownie whoopie, I trim and put in a freezer bag and freeze to use later in vanilla ice cream or a topping for pudding or just as a snack, the uses are endless as long as you have imagination..

I wanted to have room to enjoy one of these delectable delights so I made a light pasta salad with tuna and red onion and baby spinach:) chill, serve and salt and pepper to preference.

Please I encourage you to comment or make any suggestions or ask any quetions.

Thanks for stopping by

Sunday Morning Cooking from My Kitchen 4/29/2012

Summer Orange Cookies

A friend apporached me last week asking what he could use Mandarine Oranges he was craving in a recipe. I suggested several uses and told him I would post this Sunday something that utilized his craving for the oranges.

I made a simple sugar cookie dough and added pureed oranges, used an ice cream scoop to make a fairly large cookie, then topped with a cream cheese frosting that I incorporated a bit of the juice of the oranges to carry the flavor.

On the savory side everything taste better with Bacon:) yes bacon mac and cheese. I simply took all the end pieces of my cheese and the end of my grated Parmesan and made a bechamel sauce base added the cheeses and cooked egg noodle pasta.  I then cooked a 1/4 package of Smoked Hickory Bacon and added, baked and then topped with some additional pieces.

Remeber to comment and ask any questions. I am also looking for suggestions and comments.

Thank you for taking the time to visit my blog and read my Sunday post.

Sunday Morning cooking in the Kitchen 4/22/2012

Who loves Turkey Burgers? In these times of healthier eating I try to eat a Turkey Burger in place of a fast food burger. Here is the  way I like it J it is all about the stuffing so to speak, so why not make your burger much like you  would your Turkey at Thanksgiving.

I take ground turkey, add some Bell’s seasoning and form a patty. I then take about a pad of butter, no more than about a tsp and baste the patty. Then cooking option is up to you, you can grill it, slowly pan fry or bake in the oven.  Then it is all about how you dress it upJ I like flavor, flavor and more flavor.  I take a nice buttery onion roll and grill it or toast it; then I caramelize some onion, a nice slice of sharp cheddar cheese, a smear of mayo and mustard and yummy

I have to recommend slow cooking the Turkey Burger, for if you cook it too quickly at a high heat several things happen.  The burger can become dry; it may be done on the outside, underdone inside and it could take on a charred burnt taste or stick to the baking or frying pan.

My second favorite way is a Turkey Burger BLT, simply a turkey burger with lettuce, tomato and mayo with a couple pieces of Hickory Smoked Bacon. I do add cheese but it is optional.

Basically turkey is not just for Thanksgiving!

There is nothing better after a nice Turkey Burger than desert. I made a Strawberry shortcake crumble. You can serve this warm or let cool and it becomes light but crunchy. You can add a cool whip topping or a scoop of vanilla ice cream. My favorite is plain and simple and slightly warm, giving me the moistness and crunchy topping.

This is a short cake base; with a layer of fresh strawberries mixed with strawberry preserves, then topped with a crumble mixture of the dry cake mix butter and about a 1/4 of sugar. Bake this at 350 for about 30 minutes to 45 minutes until cake is done and topping is golden brown. 

From Mishap to the TADA

These deserts are a pure example of a mishap in the kitchen:) I used to much butter in my Chocolate Chip recipe. Instead of throwing the batch away I took half and baked in a small 4x8 stone ware baking pan and now have wonderful buttery squares

I took the other half of the mixture and topped with a Cheesecake layer and then swirled with Chocolate sauce and baked and now have wonderful Cheesecake squares. Coin the old phrase" waist not"