Cast Iron Nachos

 

Saturday's are meant for relaxing and enjoying some good snack foods. These are also a hearty game day snack. 

Try making deep pan nachos in a large cast iron skillet. There are layers of chips with loads of cheese and tasty toppings. The cheese melts throughout the hot cast iron and crusts a little around the edges. Because cast iron holds it's heat the nachos will stay hot to the last chip.

Make them to your liking by adding or omitting ingredients. There are no rules when it comes to nachos except that you should enjoy them!
Of course these can be made on a large baking sheet or even in 9x13 glass pans. 

Try serving my recipes for guacamole and Pico de Gallo along side to make these extra tasty.

• grated cheddar cheese
• grated pepper jack cheese, LOTS!
• 1 cup black beans, drained
• 1 cup cooked and seasoned ground beef
• 1 tbsp taco seasoning
• 1-2 diced Roma tomatoes
• 1 green onion, sliced thin
• fresh jalapeno pepper, diced small
• 1/2 cup black olives

1. Place a layer of chips on the bottom of a cast iron skillet.
2. Drain black beans and stir half the taco seasoning into the beans and the other into the ground beef.
3. Top chips with some of the black beans, ground beef and some of the other toppings, and lots of cheese.
4. Continue to layer chips, beans, meat, toppings and cheese. 
5. Save some of the fresh toppings to put on top of the nachos once they come out of the oven.
6. Bake in 425º oven for approximately 10 minutes. Watch them and once the cheese is nicely melted and bubbly.
7.  Pull out and cover top with remaining cut up tomatoes, onions, jalapenos, olives and cilantro. Serve with loads of sour cream, fresh salsa and guacamole. 

Happy Saturday!  

Flash Back Friday - Cottage Cheese Pacakes

My sister Vera has been making these pancakes for years. They are always a welcome breakfast treat! This recipe was first published here.

Cottage Cheese Pancakes

Ingredients:

• 6 eggs
• 1 cup cottage cheese
• 1/2 cup flour
• 1/4 cup milk
• 1/4 cup oil
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

Method:

1. Add all ingredients in a blender and blend at high speed for one minute. 
2. Stop and scrap down the sides of the blender.  
3. Continue blending until ingredients are thoroughly mixed. 
4. Pour onto hot griddle or pan that is lightly greased. 
5. Flip when browned on one side and continue cooking until cooked through.
6. Serve with syrup of your choice or powdered sugar. 
7. Add some breakfast meat of your liking and some fresh fruit.
8. Serves 4 people.

*You can also add one ripe banana to the ingredients in the blender for Banana Cottage Cheese Pancakes.

*If you don’t have a blender just mix with a hand held mixer or by hand.

Caramelized Onion and Mushroom Puffs

This is a great appetizer for Sunday's football game!   We've been enjoying these amazingly tasty bites for a few years now and I generally like to keep some in the freezer to pop in the oven. 

Buy your puff pastry today, thaw it in the refrigerator and tomorrow you can have these put together and tucked into the freezer to bake on Sunday! 

• 1/4 cup butter
• 3 - 4 cups sliced button mushrooms
• 1 large onion or 2 medium, sliced thin
• 1 tablespoon sugar
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon thyme
• salt and pepper to taste
• about 1 cup shredded cheese (your choice, swiss, mozzarella or  gruyere)
• 1 package puff pastry, thawed but cold *
• 1 egg, beaten

1. Melt butter in a large fry pan, and add the mushrooms and onion.  Stir occasionally over medium heat until the the vegetables are tender.
2. Add, the sugar, balsamic vinegar, and thyme.  Continue to fry until the onions and mushrooms have caramelized and the liquids have reduced.  Season with salt and pepper and set aside to cool to room temperature.  Add the cheese and combine. 
3. If using the block of puff pastry, roll it out to about an 1/8 inch.  I roll mine to about 14 X 14
4. Cut a thin border around the rectangle to clean up the edges and then cut the rectangle into approximately 1 1/2 - 2 inch squares.  A pizza wheel works great for this. 
5. Brush each square with beaten egg and then drop a heaping teaspoon of onion, mushroom mixture onto the center of each square.   Arrange on a lined cookie sheet and freeze before putting into freezer bags or refrigerate until ready to bake. (within a day)
6. Preheat oven to 400.   Bake for about 20 minutes or until golden brown.  Do not open the oven while the pastry is puffing but once they are beginning to brown, rotate pans if necessary.  

* In Canada, puff pastry is available in a 397 gram block and I purchase Tenderflake.  Look for it by the frozen pie shells.  In the US you can buy it already in sheets, and I believe it would be about a pound so you would just thaw and proceed with step #4. Since the sizes vary, you may get a few more made out of the US box.  Do not be afraid to thaw, prepare and then refreeze.  I've been making these for several years and they still bake up beautifully.   Just be sure to keep the pastry cold and bake it when it is cold!

Makes about 3 dozen

Bean with Bacon and Celery Soup

I used to buy cream of celery soup and would mix it with bean with bacon soup.  We enjoy that soup combo but nothing beats homemade. This is a hearty soup, add a warm biscuit and you have lunch.  If you prefer you can add a little shredded cheese to each bowl before serving.

• 8 slices bacon, diced and fried. Set aside.
• 1/2 medium sized onion, finely minced 
• 1 cup diced carrots
• 2 cups diced celery
• 2 tablespoons flour
• 1/2 teaspoon garlic powder
• 3 1/2 cups chicken broth
• 2 cans (15 oz) navy beans, drained and rinsed
• 1/2 cup tomato sauce
• 3/4 of the fried bacon
• 1 cup 10% cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper 
• Parsley flakes/celery curls for garnish

1. Cook bacon in a skillet until browned and crispy. Transfer bacon to paper towel lined plate and set aside. 
2. Reserve 2 tablespoons of bacon fat in skillet after removing bacon, add onions, carrots, celery, and saute until vegetables are softened. Transfer sauteed vegetables to a soup pot.
3. Sprinkle flour and garlic powder over vegetables and stir. Add chicken broth and beans.
4. Bring soup to a boil then reduce to simmer until vegetables are done, stirring occasionally. Approximately 30 minutes.
5. Measure and remove 2 1/2 cups of the soup from the soup pot and puree. Add puree back into the rest of the soup in the pot. Stir in tomato sauce, 3/4 of the amount of fried bacon, and cream. Season with salt and pepper.
6. Serve hot, ladle into bowls and top with remaining 1/4 of the bacon and parsley flakes/celery curls as a garnish. 
7. Yield: 6 to 8 servings

Non-Chocolate Brownies - Gluten Free

Is there such a thing?  Brownies without chocolate?  Not in my book - BUT my Dad does not like chocolate so I made these butterscotch brownies for him - and made them gluten-free because I could! (inspired by a recipe in Company's Coming 'Squares') 

Base

• 1/4 cup butter 
• 3/4 cup brown sugar 
• 1 lg egg
• 1/2 tsp vanilla 
• 1/2 cup Julie's Flour Mix (or your own favorite all purpose mix) 
• 1/4 brown rice flour
• 1 1/2 tsp baking powder 
• 1/4 tsp salt 
• 1/2 tsp xanthan gum 
• 1/2 cup chopped nuts - walnuts or pecans 

1. Melt butter and mix in the the brown sugar, add egg and vanilla and hand-beat until smooth
2. Blend dry ingredients and stir into butter/sugar mixture, stirring briskly until batter is smooth.
3. Scrape into a 9x9 inch cake pan  -  bottom lined with parchment paper 
4. Bake at 350 degrees for 25 minutes 

Icing 

• 3 tbsp butter 
• 3 tbsp whipping cream 
• 1/3 cup brown sugar
• 1 1/4 cups icing sugar 

1. Mix butter/cream/brown sugar in saucepan and bring to a boil - then simmer from 2 minutes
2. Remove from heat and add the icing sugar -- if too thick add a tiny amount of milk, just enough so it is easily spread over the still warm squares. 
3. Let cool before cutting. 

Bread for the Journey

From Tennyson’s Idylls of the King, King Arthur, on his deathbed voices to his friend some profound thoughts on prayer;

” Pray for my soul. More things are wrought by prayer
Than this world dreams of. Wherefore, let thy voice
Rise like a fountain for me night and day.
For what are men better than sheep or goats
That nourish a blind life within the brain,
If, knowing God, they lift not hands of prayer
Both for themselves and those who call them friend?
For so the whole round earth is every way
Bound by gold chains about the feet of God.”

I thought this passage was a good one paired with this quote…

 

I Timothy 2:1-8 (ESV)

“First of all, then, I urge that supplications, prayers, intercessions, and thanksgivings be made for all people, for kings and all who are in high positions,that we may lead a peaceful and quiet life, godly and dignified in every way. This is good, and is pleasing in the sight of God our Savior, who desires all people to be saved and to come to the knowledge of the truth. For there is one God, and there is one mediator between God and men, the man Christ Jesus, who gave himself as a ransom for all, which is the testimony given at the proper time. For this I was appointed a preacher and an apostle (I am telling the truth, I am not lying), a teacher of the Gentiles in faith and truth. I desire then that in every place that men should pray, lifting holy hands without anger or quarreling;”

Gold Leaf Wedding Cake

On the last day of 2016 I made a wedding cake for a dear girl who I have known since she was in elementary school.  Months earlier, Rachel chose a Gold Leaf wedding cake and I began searching on Pinterest, Amazon, and Youtube for ideas and supplies.  

Two days before the wedding I baked three 8 inch cakes and two (6X3) inch cakes.

Boxed White Cake Mix (made much better)

• buttermilk instead of water
• an extra egg  (4)
• melted butter instead of oil
• a heaping teaspoon of vanilla bean paste
• sugar for sprinkling on top of the cake before baking

1. I used three boxes in total and had an extra cake that I didn't use for this cake.  Mix up the cake as per instructions on the box.  
2. Spray pans well with cooking spray and then line bottoms with parchment paper and spray again. 
3.  Sprinkle enough sugar over the top of the cake to give it a thin layer before baking.  This will help the cakes from rising too much and it also helps to keep the top level.   

When the cakes have cooled enough to handle, wrap well in plastic wrap and freeze overnight or until you are ready to decorate.

• Edible 23 K Gold Leaf 
• bubble straws
• a scraper that is at least as tall as your cake is
• floral tape
• flowers and greenery
• turntable
• cardboard cake rounds covered with foil 

Vanilla Bean Buttercream

• 1 pound butter, room temperature
• 2 pounds / 1 kg powdered or icing sugar
• 1 tablespoon vanilla bean paste  
• 1 - 2  tablespoons of cream or baileys Irish Cream Liqueur

1. Beat butter in a stand mixer until it is fluffy, and cream colored.  (about 5 minutes)
2. Gradually add in the bag of icing sugar and vanilla bean paste and continue to beat about 5 minutes.  You will not really need any liquid but can add in liqueur or heavy cream.
3. Keep covering the buttercream with plastic wrap while you work as it will begin to crust when exposed to air.

To assemble the cake, put a bit of buttercream under the cardboard or plate to help it stick to the turntable.  Place a smear of buttercream on the foil covered round and place the first cake layer on top.  Don't worry about making the cakes perfectly flat on top.  The space between the edges allows for more buttercream, giving the illusion of thick layer. 

Repeat with all the layers of the base size and then apply buttercream to the top and sides.

Using a straight edge, scrape and turn the cake adding more buttercream and scraping it off until you are happy with how smooth you have it.

Measure bubble tea straws the exact height of the cake, cut them and press down into the cake as shown above to provide stability for the next layers. Make sure that where you insert the straws will be underneath the next layers. 

To apply gold leaf randomly as I did, use the tissue paper that it comes in as a guide to where you want it placed, ripping off sections randomly.  If the buttercream is damp, the gold leaf will adhere to the cake.  The gold leaf is edible and really has no taste. 

To add flowers, create little bouquets, starting with a bit of greenery at the back, and then adding in a rose at the front.  Cut the stems to about 1 1/2 inches.  Wrap white floral tape around from the base to the tip, completely covering the stems.  Cut a piece of bubble tea straw a bit longer than the stems, insert the stems and press the straw down into the cake.  The last little bit of the straw you might have to use a scissor to press it down so it doesn't show.  Each flower has it's own little bouquet and straw. 

And when you know that fiddling with it anymore will just be one fiddle too much,

stop.    

The last step is to deliver it to the venue, place it on the cake plate, and finally, add a topper.

Flashback Friday / Easy Swiss Cordon Bleu Bake

I had not made this recipe since my mother's birthday in 2013.
Recently we had friends over for lunch on a weekend, and I decided that this dish was an easy no fuss recipe for me to make the day before and store in the refrigerator so all I had to do is turn the oven on about 45 minutes before they were to arrive.  I put on a pot of rice, cooked a side of Maple Glazed Carrots, the salad was ready in Fridge as was dessert. That left me the morning to relax and enjoy without feeling stressed.  According to some of the comments in the original recipe by people that tried the recipe say it is a hit with their families. I hope you give it a try and you and your family enjoy it too.

Sauce

• 1/4 cup melted butter
• 1/4 cup flour
• 1-1/2 cups half and half cream or milk
• 1-1/2 cups chicken broth
• 1 tablespoon Dijon mustard

1. Melt the butter in a sauce pan, stir in flour to dissolve and cook a few minutes.
2. Add both the cream, chicken broth and mustard.
3. Cook until thickened. 
4. Pour the sauce in a 9x13 pan.

Layer the following:

• 6 pieces of boneless skinless chicken pieces, browned on each side in a skillet with a little oil.
• 6 slices of thinly sliced ham
• 6 slices of Swiss cheese
• 1 package of stuffing prepared according to the directions on the box (I used a little less water)

Cover with foil and bake for 30-40 minutes in a 350 oven.

Cabbage Roll Soup

This soup is quick and easy to make and fills that winter craving for those cabbage rolls you have not had in ages. Same flavors, healthy and delicious!

Ingredients:

• 1 lb lean ground beef
• 1 onion, chopped
• 1/2 green pepper, chopped
• 1 tsp salt
• 1/4 - 1/2 tsp pepper
• 1 can tomato soup
• 1 small can tomato paste
• 8 cups chicken or beef broth ( I use better than bouillon +water)
• 8 cups chopped cabbage ( I use loose leaf - savoy)
• 3/4 cups uncooked long grain rice 
• 2 Tbsp Worcestershire sauce
• 1 large bay leaf

Method:

1. In large soup pot or dutch oven, brown meat. Drain any fat. 
2. Add chopped onion and pepper. Cook until soft. Season
3. Add tomato soup, tomato paste and broth
4. Add chopped cabbage, rice, worcesterdhire sauce and bay leaf.
5. Bring to boil. Reduce heat and simmer for about 30 - 45 minutes.
6. Serve with sour cream. Serves 6 - 8

Note: If soup is too thick, add water or broth according to taste. 

White Chocolate and Apricot Cookies

I think cookies would win out in all our personal home bakeries as the most baked treat. There are so many great cookie recipes out there and many of them are often just a switch up of a few ingredients. That's what happened in my bakery this past week. I took a chocolate chip cookie recipe I sometimes use and added a wee bit of ground up coconut, chopped dried apricots and white chocolate chips. They'd sell out quickly if it was a real bakery, but at grandma's they are always free. 

• 1 cup butter
• 2 eggs
• 1 cup brown sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 2 cups flour
• 2/3 cup unsweetened coconut, ground fine in blender
• 2/3 cup white chocolate chips
• 2/3 cups chopped dried apricots

1. Cream together butter, eggs and brown sugar.
2. Add vanilla, salt and baking soda. Beat well.
3. Add flour and beat well.
4. Grind up coconut till fine. Chopped dried apricots into small pieces. 
5. Add coconut, apricots and white chocolate chips to batter and mix well.
6. Spoon onto cookie sheets and bake in 350º oven for 10-12 minutes if making 24. If you make them smaller to yield 30 cookies or more bake 8-10 minutes.