June 13, 2011

Easy Boston Crème Pie Cake


I made this cake for my wife on her birthday. Very simple and easy to make.
IngredientsDSC09246
  • 1 (18 1/2-ounce) pkg. yellow cake mix (and ingredients that it calls for)
  • 1 package of instant vanilla pudding (and ingredients that it calls for)
  • 3 squares unsweetened baking chocolate
  • 1/2 cup milk
  • 1/2 to 3/4 cup sugar
  • 1 tbsp. butter
  • 2 round 9” baking pans
Directions
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1. Make cake mix according to directions on the box. Pour into 2 9” pans and bake as directed on package. Cake must be cooled before layering.
2. Make the instant pudding according to the instructions on the box. Pudding must be set before layering between cakes.
3. Assemble cake. Take one of the round cakes and add pudding on the top (add as much as you like) and then place the second round cake on top of that.
4. Melt chocolate in small saucepan; add milk. Stir in sugar, (add half cup first. If not sweet enough, add the remainder) butter and cook over low heat until slightly thickened. 5. Pour on top of cake.


May 28, 2011

Easy Latte, Hazelnut

Better than Starbucks, cheaper too, one can make latte’s easily at home with no machine. A wire whisk and a pan is all one would need.
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What you will need
  • Coffee
  • Milk
  • Wire whisk
  • Metal pan
  • Coffee syrup of your choice




My coffee cup is like 2 to 2 1/2 time bigger than the standard coffee cup. When adding syrup, I use 1 teaspoon for every cup so in my case I use 2 teaspoons. If it is not sweet enough, use 1 tablespoon for every cup. I also use Torani brand coffee syrup. I like it because it is made from pure cane sugar and not corn syrup.

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How to make
These amounts are based off a 2 cup coffee mug.
  1. Make coffee.
  2. Add 2 teaspoons of syrup to coffee cup.
  3. Add 3/4 cup mike to pan and heat milk on medium until warm to touch. Being to wire whisk for about 2 to 3 minutes.
  4. Add about 3/4 coffee to mug. Stir to blend with syrup.
  5. Add milk and top off with froth.
The end result, a latte that tastes great and is very cheap to make at home.






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May 14, 2011

Friday's Shrimp Salad–My Way

This was my dinner last night. I had shrimp salad with homemade yogurt bread… a fast and simple salad that is easy to make and taste very good.
1 lb shrimp
1 lb spinach, cut into small pieces
2 eggs, boiled and chopped
3 strips precooked bacon, chopped
1/2 red onion, sliced
1/2 cup Spicy Ranch dressing


Fry shrimp in a tablespoon of butter. Put aside to cool. Add spinach, eggs, bacon, onion, and dressing. Toss and serve.

May 10, 2011

Bagels, Bagels, Bagels

Last week, my wife went to the Great American Bagel and bought a bakers’ dozen for $5.99. I am up to my eyes in bagels. To me, bagels only taste good with eggs.  This is what I did with them so far:
Bacon egg and cheese on a spinach bagel.

Egg and cheese on a cheddar cheese bagel.
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Sausage egg and cheese on a jalapeno bagel.

You get the idea……..


April 13, 2011

Red Chile Short Rib Tacos - Bobby Flay Way

Very good recipe if anyone wants to try it. It does take some time to make this one.
Ingredients
  • 3 pounds bone-in beef short ribs, fat trimmed
  • Kosher salt and freshly ground pepper
  • 1/4 cup canola oil
  • 3 cups chicken stock
  • 2 dried ancho chile peppers, stemmed and seeded
  • 2 dried New Mexico chile peppers, stemmed and seeded
  • 4 dried cascabel chile peppers, stemmed and seeded
  • 1 large Spanish onion, chopped
  • 6 cloves garlic, smashed
  • 1 cup dry red wine
  • 1/2 cup port
  • 12 sprigs thyme
  • 16 hard corn taco shells
  • Cilantro, queso sauce, pickled red onions and green chile relish, for topping (below)

Directions
Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on both sides, about 8 minutes total. Remove to a plate.
Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer. Remove from the heat and let steep, 15 minutes.
Discard all but 3 tablespoons oil from the Dutch oven. Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute. Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes. Add the thyme and chile-stock mixture; bring to a simmer and return the short ribs to the pot. Cover, transfer to the oven and cook until the meat is tender, about 2 hours, 30 minutes.
Remove the short ribs to a bowl; shred the meat from the bone. Strain the cooking liquid into a degreasing cup and pour off the excess fat. Pour the remaining liquid into a skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 15 minutes; season with salt and pepper. Add the meat and toss to coat. Fill the taco shells with the meat; top with cilantro, queso sauce, pickled onions and chile relish.
Queso Sauce:
Melt 1 tablespoon butter in a saucepan over medium-high heat. Whisk in 1 tablespoon flour; cook 1 minute. Slowly whisk in 1 1/4 cups warmed whole milk; cook, whisking, until thickened, about 5 minutes. Remove from the heat and stir in 3 cups grated monterey jack and 1/4 cup grated parmesan; season with salt and pepper. Serve warm.
Pickled Red Onions:
Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan. Remove from the heat and let cool, 5 minutes. Toss with 1 thinly sliced red onion in a bowl; cover and chill at least 4 hours, stirring occasionally.
Green Chile Relish:
Broil 2 poblano peppers until charred on all sides; transfer to a bowl, cover and set aside, 10 minutes. Peel, seed and dice. Combine with 4 diced jarred piquillo peppers, 1 tablespoon honey, 2 tablespoons canola oil, the juice of 1 lime, 1/4 cup chopped cilantro, and salt and pepper in a bowl; let sit at least 15 minutes before serving.