Ahhh, yummy food. Food that makes the eyes grow wide and the mouth water in anticipation. Our cooking adventures begin here....
Cooking is like love. It should be entered into with abandon or not at all. —--Harriet Van Horne
From Feb. 28, 2012
4 egg yolks
3. In a large mixing bowl, beat eggs and egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Mix a large dollop of the beaten eggs into the butter-chocolate mixture. Gently fold until combined. Add butter-chocolate mixture to remaining beaten egg mixture and fold. After a few folds, sprinkle in sugar, flour, vanilla, and salt. Continue to fold until the mixture is combined.
4. Quickly divide the batter evenly among prepared ramekins. Bake in a 350 degree F oven for 9 to 10 minutes or until cakes feel firm to the touch on top edges, but still soft in the center when pressed with a fingertip. Remove from oven; set ramekins on a wire rack. Let cakes cool completely in ramekins.
No Bake Cookies
2 cups white sugar
1/2 cup milk
1/2 cup butter (1 cube)
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions: In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for appx. 2 minutes, striing constantly. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
2 1/2 C vinegar
2 TSP celery seed
Balsamic Glazed Chicken Breasts
4 chicken breasts with skin and bone removed and washed.
1/2 C Balsamic Vinegar
1 TBS Olive Oil
2 TBS Italian Seasoning
Brown sugar (appx 2 TBS)
1 C Balsamic vinegar set aside
Potatoes (red ones look nice if you have them, leaving a few peals on the spuds)
Salad greens (a bag mix works well)
In a large skillet pour a small amount of Olive oil into a warm pan. Gently put chicken into the skillet. Cook until done (we recommend cooking all meats--undercooked meats may make you ill). While this is cooking in a separate bowl prepare a glaze. Use 1 C of balsamic vinegar and brown sugar, mix well. Set aside, this is the glaze. Mash potatoes when done, doing as your normally would prepare mashed potatoes.
When the chicken is done remove from pan and pour the glaze into the still warm/hot skillet. Let this cook and it will begin to almost caramelize. Quickly, while this is happening (but keep an eye on the glaze) arrange potatoes and fresh greens on plate. Arrange chicken breasts and drizzle glaze on chicken. Enjoy!
I am still working on the glaze my second attempt (here) is still a little to sweet, thus carmel like and thicker than I like. Practice with what you like!
Sunday, Aug. 14
We like to grill, and sometimes that means burgers. After a while plain old burgers just get well, plain and old. Like a dried up piece of yuck. :-)
To combat this lack of taste and ho-hums I came up with something different to put inside our burgers. Sarah named them Yum Yum Burgers.
Take your ground beef and put it in a bowl, into the bowl and ground beef add some Johnny's season cheese blend (you can buy it at Costco), enough to flavor the amount of meat you are using. When it's all mixed together form into patties, but make them fairly thin. You will be in essence stacking two on top of each other. To one of the patties add a slice of your favorite cheese then cover with another patty sealing the edges. Grill to your desired doneness. Eat of a grilled bun with lettuce and onion garnish. You can also add jalapenos, grilled onions, etc to the burger. This is a crowd pleaser!
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. ~Ralph Waldo Emerson