Thursday, March 16, 2017

Lithuanian Raisin Coffee Cake


Traditional Lithuanian Baking

My husbands father is from Lithuania, and I've always been interested in cooking the delicious desserts, potato dishes, soups, and appetizers that his grandmother makes. This particular recipe for Lithuanian Raisin Coffee Cake comes from her, and is one that I'll pass down to my sons and their wives.
  • Prep time: 30 min
  • Cook time: 30 min
  • Ready in: 1 hour
  • Yields: 10 people


Ingredients

  • 3 cups of all purpose flour
  • 2 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1/2 tsp. of salt
  • 1 cup of butter
  • 1 1/4 cups of white granulated sugar
  • 3 eggs
  • 2 Tbsp. of cooled brewed coffee
  • 1 Tsp. of vanilla
  • 2 cups of sour cream (I use 14%)
  • "Raisin Mixture"
  • 1/4 cup of brown sugar
  • 1/4 cup of granulated white sugar
  • 1 Tbsp. of cocoa powder
  • 1 Tbsp. of cinnamon
  • 1/4 cup of chopped walnuts or pecans
  • 1/4 cup plus 1 Tbsp of raisins

Instructions

  1. Preheat oven with rack in center of oven to 350° F.
  2. Grease a bundt pan.
  3. In a large mixing bowl combine the flour, baking powder, baking soda and salt mixing really well. Set aside.
  4. In a medium size mixing bowl beat together the butter and sugar.
  5. Beat in the eggs one at a time.
  6. Mix in the coffee and vanilla.
  7. Add this mixture to the flour mixture alternating with the sour cream.
  8. In a small mixing bowl mix together all the ingredients listed for raisin mixture.
  9. To the bottom of the bundt pan add about two cups of the batter. Sprinkle 1/4 cup of the raisin mixture on top of the batter.
  10. Keep doing this until almost all the batter is gone.
  11. For the top layer you want to end up with batter.
  12. Place in the oven for 50 minutes or until cake can be inserted with a toothpick coming out clean.
  13. Cool on a rack for 30 minutes.
  14. Place a plate on top of the cake and flip over allowing the cake to come out of the bundt pan and onto the plate.
  15. Slice and ENJOY!

Is this a cake that you think you may like?



Saturday, March 11, 2017

Lamb Shoulder Chops with Garlic and Rosemary



If lamb wasn't so expensive I'd probably make it once a week. Shoulder lamb chops are my preference over lamb chops because they are larger (more meat) and less expensive. When I make them I'm usually feeding 3-4 grown men with big appetites. 
Marinating the chops for a few hours before broiling or grilling them not only packs a powerful flavor but tenderizes them as well.
Lamb has been one of my favorite meats since I was a child. I find most people either like lamb or they don't. There doesn't seem to be too many people that say, I can take them or leave them.
I use a lot of garlic in this recipe due to the fact that I'm a garlic lover. If you're not, I suggest cutting back on the amount that you use in the following recipe.
Since discovering how much I enjoy rosemary with chicken I thought that I'd use it in this recipe. No one was disappointed in dinner. 
My Dad's favorite meal was lamb chops and we would always have lamb on Father's Day. 
  • Prep time: 15 min.
  • Cook time: 2 hours 30 min.
  • Ready in: 2 hours 45 min.
  • Yields: 4 people 2 chops each

Ingredients

  • 1/4 cup plus 1 TBS of extra virgin olive oil
  • 20 cranks of fresh ground pepper
  • 5 large garlic cloves pressed
  • 1 TBS of dried rosemary or 1 1/2 TBS of fresh cut into 1/2 - 1" pieces
  • 8 lamb shoulder chops

Instructions

  1. In a small bowl combine the extra virgin olive oil, and fresh ground pepper.
  2. Cut your garlic cloves into several pieces and press into the bowl.
  3. Add the rosemary, and whisk everything together really well.
  4. Place the lamb into a marinating dish and add the marinade onto each chop.
  5. With the back of a spoon rub the marinade into the chops.
  6. Cover and refrigerate until ready to broil.
  7. Preheat your oven on broil and place the oven rack on the second rung from the top.
  8. Place the chops on a broiler pan and pop into the oven.
  9. Cook until the chops are either rare with an internal temperature of 135 degrees, medium 140 - 150, or well done at 165.
  10. Remove from the oven, serve and ENJOY.

Do you like lamb?

Friday, January 20, 2017

Cheesy Chicken Breasts Baked With Veggies


If you're looking for a new way to cook chicken breasts have I got a delicious new recipe for you.

Ingredients

  • 1 large sweet onion sliced thick
  • 4-5 boneless chicken breasts
  • Tomato sauce or jarred spaghetti sauce ( I used Jamie Oliver tomato pasta sauce)
  • Sliced mushrooms, enough to cover the entire dish
  • 1 - sliced red pepper
  • Monterey Jack cheese sliced
Instructions
  1. Preheat your oven to 325
  2. Spray a large casserole dish with cooking oil
  3. Line the bottom of the casserole dish with the slices of onion
  4. Place the chicken breasts on the top of the onions
  5. Spoon the tomato sauce over the chicken breasts
  6. Next comes the sliced mushroom and red peppers
  7. Lastly the cheese
  8. Bake uncovered for one hour or until chicken breasts reach an internal temperature of 165 degrees F.
  9. Remove from oven SERVE AND ENJOY!


Friday, September 23, 2016

Chicken Breasts Baked With Peppers Smothered in Cheese

I saw a video on Facebook the other day which was a recipe for chicken breasts that looked really good. I don't remember exactly how they made theirs but here is how I made mine.



Ingredients

  • 6 boneless chicken breasts
  • 3 peppers (1 red, 1orange and 1 yellow) sliced into large pieces
  • 2 onions sliced thick
  • 1 small jar of mild salsa (you can use medium or hot if you prefer)
  • 3 cups of Monterey Jack cheese shredded
Instructions
  • Preheat your oven to 350 degrees fahrenheit.
  • Spray a large casserole dish with cooking spray.
  • Place the chicken breasts in the bottom of the dish.
  • Next place your peppers and onions on top of the chicken.
  • Pour the jar of salsa over the top.
  • Place the dish into your preheated oven for 30 minutes.
  • Remove the dish from the oven and sprinkle the shredded cheese over the entire dish.
  • Pop back into the oven for 15 - 20 minutes.
  • Remove from the oven and let the dish sit for 5 minutes before serving.
  • ENJOY!
I served the chicken and veggies over a bed of white rice along with steamed cauliflower and everyone loved it.







Monday, August 15, 2016

Lamb Shoulder Chops Grilled

These lamb shoulder chops are marinated in a garlicky puree and grilled on indirect heat, on a gas barbeque.



Early in the day make your marinade by grating 2 - 4 large cloves of garlic. Add 3 tablespoons of virgin olive oil, ground pepper to taste and 1 teaspoon of dried rosemary. Whisk well in a small bowl and brush onto 5 - 8 lamb shoulder chops. Cover your dish and refrigerate until ready to grill.

Grating your garlic
Whisk your marinade



Brush the marinade onto the lamb chops
Heat your bbq to 400 degrees F. Turn the center grill off and place your lamb chops on the center grill. Cook for ten minutes, then flip. Continue to cook until chops are cooked the way you like them.



Cooking Chart for Lamb

Fahrenheit Temperature
Rare
135°
Medium-rare
140° - 150°
Medium
160°
Well done
165° and above

Serve and ENJOY!

This is the exact garlic grater that I use and I love it!


If you are looking for a recipe for leg of lamb please follow this link.

Roasted Leg of Lamb 

Saturday, February 27, 2016

Garlicky Balsamic Baked Chicken Breasts

Garlicky Balsamic Baked Chicken Breasts


The aroma that comes from this chicken dish while cooking will drive your tastebuds crazy with hunger.

We're big garlic fans in my family and it seems like we can never get enough of it. If you want to you can cut back on the amount of cloves you use in this dish.


Ingredients

  • 4 - 6 Chicken breasts (bone in)
  • 3/4 cups of chicken broth (I used 1 Knorr chicken flavored bouillon cube mixed with boiling water)
  • 1/2 cup of balsamic vinegar 
  • 5 large garlic cloves pressed
  • 1 tsp. of Italian seasoning
  • 1/2 tsp. of dried thyme
  • 1/2 tsp. of dried rosemary
  • 1 tsp. of dried chives
  • 1/4 cup of brown sugar
Making your marinade.
  1. In a medium size bowl press the garlic cloves into the chicken broth and balsamic vinegar (cool first if you make the broth the way I did) 
  2. Next add the Italian seasoning, thyme, rosemary and chives.
  3. Whisk in the brown sugar.
  4. Place the chicken breasts in a ziplock bag or in a marinating dish.
  5. Pour the marinade over the chicken and refrigerate for at least an hour and a half.
Let's Get Cooking
  1. Preheat your oven to 350 degrees F.
  2. Place the chicken breasts into an oven safe dish sprayed with cooking oil (makes cleanup easier)
  3. Pour the marinade over the chicken breasts and place in the oven for approximately 45 minutes depending on the size of the breasts, or until an internal temperature of 165°F.
  4. Remove from the oven and set the breasts on a platter covering with foil until you are ready to serve.
  5. ENJOY!



  



Saturday, February 20, 2016

Creamy Mushroom Soup


Creamy Mushroom Onion Soup
Not only is this recipe easy to make it is fast too. It can be on your table from start to finish in less than one hour.
Perfect for that special Sunday dinner where you want to serve soup before the meal or serve it for lunch along with a salad or a sandwich.
Heat it up and take it to work in a thermos. Often I will make a double batch of soup and freeze it into portion sizes so that hubby can a hot soup for his lunch.

Ingredients

  • 4 Tbs. of butter divided
  • 3 cups of chicken stock or water
  • 4 cups of sliced mushrooms
  • 1 medium onion diced
  • 1 small onion diced
  • 2 Tbs. of all purpose-flour
  • 1 cup of table cream or milk
  • 1/2 of a bay leaf
  • 1 Tbs. of dried parsley
  • Paprika
  • Salt to taste
  • Pepper to taste
  • Chives or Fresh Parsley

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium size pot or Dutch oven melt 2 tablespoons of butter.
  3. Add sliced mushrooms along with the diced medium onion and sauté until the onions are soft along with the parsley.
  4. Add 3 cups of chicken, vegetable broth, or water. I used chicken broth.
  5. Let this all simmer for 20 minutes.
  6. In a medium size microwave and oven safe bowl melt 2 tablespoons of butter.
  7. Once melted whisk in 2 tablespoons of flour and then slowly add 1 cup of table cream or milk.
  8. Add the small diced onion along with the 1/2 of a bay leaf.
  9. Place into the preheated oven for 20 minutes.
  10. Over a bowl drain the broth in the pot from the vegetables. Pour the broth back into the pot.
  11. In a food processor or blender add the vegetables (mushrooms and onions) and chop and blend.
  12. Set aside. Carefully remove the bowl out of the oven and pour while whisking into the broth on the stove.
  13. Do not boil. Set the temperature dial at medium heat.
  14. Carefully add the vegetables to the pot and stir.
  15. Heat until desired temperature is reached.
  16. Add paprika, salt, pepper, and top with chives or fresh parsley.
  17. Serve and ENJOY!

Is this a recipe you'd like to try?