Recipe of the Week – David’s Chocolate Cake

From the Dessert Collection at emealsforyou.com

David's Chocolate Cake

David’s Chocolate Cake

We are just back from another quick trip to the East coast.  We visited my twin brother and his family as he enters the final phase of his fight with cancer. He has taught us all how to live each day with dignity and humor.  As usual our time together included lots of food and laughter.  We took Beef Bourguignon with pot bread loaves, salad, hazelnut cheesecake, chocolate chip cookies and strawberry shortcake, he supplied the jokes.

One of our nieces asked why we didn’t have her father’s chocolate cake on our website, emealsforyou.com.  As I am always looking for a new recipe, she sent his to me and now I have made it available to you.  The cake is very moist and rich.  I made this this morning and start to finish it took less than an hour to prepare and bake.  Give it a try the next time you need a delicious cake for any occasion.

David’s Chocolate Cake

Recipe Summary
Complexity: Easy
Serves: 10
Category: Dessert
Meal: other (General)
3 oz chocolate, baker’s
0.5 cup margarine
3 large egg
2.25 cups sugar, brown
1.5 tsp vanilla
2.25 cups flour, all-purpose
2 tsp baking soda
0.5 tsp salt, kosher
8 oz sour cream
1 cup water, hot
0.5 cup butter, unsalted, softened
5 cups sugar, powdered
0.25 cup cocoa
0.25 cup coffee, fresh brewed
2 tsp vanilla
1 Tb milk, optional

Pre-heat oven to 350 degrees.

Melt chocolate. Mix together chocolate, sugar, butter, eggs and vanilla. In a separate bowl mix the flour, baking soda and salt. Add a third of the flour mixture to the wet ingredients, and a third of the sour cream, add another third of each, finishing with the flour mixture. After all are mixed; add 1 cup hot water and mix. Pour into two greased and floured cake pans or one 9×13.
Bake 30-35 minutes (9×13 takes a bit longer).

For the icing:
Mix the butter, sugar, cocoa, coffee and vanilla together. Add a Tb of milk if too stiff.

Shown here as baked in 7 ” round cake pans.

For the Beef Bourguignon and Hazelnut Cheesecake recipes check out emealsforyou.com.

 

March 2, 2015 at 3:37 pm Leave a comment

Recipe of the Week – Jersey Style Sausage, Peppers and Onions

(From The Other Meat Entrée Collection at emealsforyou.com)

Jersey Style Sausage, Peppers and Onions

Jersey Style Sausage, Peppers and Onions

It may seem a little strange to be writing about a summer food but in New Jersey sausage isn’t just a grilled item.  The standard preparation of Italian sausage in the Midwest is to grill the sausage until it is charcoaled, dry and usually tasteless.  During Saturday’s onslaught of snow; I guess it was our turn, we decided to gather the neighbors and have a picnic.  We shoveled off the deck and grill, made the burgers, potato salad and coleslaw and even made an applecrisp.  The sausages however were destined for the pan; where they remained tender and juicy.  Who could resist them with a spoonful or two of the wonderful peppers, onions and tomatoes cooked with the sausage.

Want to shake the winter snow blues; fire up a picnic in February, crank up the heat and put the Beachboys on Pandora.

Jersey Style Sausage, Peppers and Onions

Recipe Summary
Complexity: Easy
Serves: 1
Category: The Other Meat Entrée
Meal: other
3 lb sausage. sweet pork
1 Tb oil, olive
1 large pepper, green
2 large onions, sliced
1 14 oz. can tomatoes, diced
1 Tb garlic powder
1 tsp pepper, hot flakes
1 pinch salt and pepper to taste

Cut the sausage links in half. Heat oil in a large sauté pan add sausage and brown. Slice green pepper into strips, add to the pan along with the sliced onions and tomatoes. Stir and add the garlic powder, hot pepper flakes and salt and pepper. Continue to stir occasionally until all the vegetables are softened.

Serve on Italian bread or rolls or on a platter.

 

All the recipes of the potato salad, coleslaw and applecrisp are available at emealsforyou.com.

February 23, 2015 at 12:09 pm Leave a comment

Recipe of the Week – Strawberry Crepes

From the Dessert Collection at emealsforyou.com

Strawberry Crepes

Strawberry Crepes

We like to celebrate Valentine’s  Day quietly, with a nice dinner in front of the fireplace.  This year was no different, good food, good wine, nice fire, but what about a light but great dessert.  As I wanted something I could make in advance, the crepes made perfect sense and was the right dessert.  Light and delicious, these crepes added just the right touch to a perfect evening.

Delete the sugar in the recipe and make these crepes for a savory lunch filled with chicken or crab or whatever you wish.

Strawberry Crepes

Recipe Summary
Complexity: Easy
Serves: 4
Category: Dessert
Meal: other (General)
1 cup flour, all-purpose
0.25 tsp salt, kosher
1 Tb sugar, granulated
2 large egg
2 Tb butter, unsalted, melted
0.5 cup milk, 2 %
0.5 cup water
1 Tb butter, unsalted, melted
1 pt strawberries, sliced
1 Tb sugar, granulated
2 Tb strawberry jam
1 Tb sugar, powdered
4 Tb whipped cream, optional

Place flour and salt in a large bowl. in a separate bowl whisk eggs, and melted butter. Add the egg mixture to the flour and whisk to blend. Add milk, water and first melted butter together and add to flour mixture and whisk. Heat a 6 inch non-stick pan, brush the melted butter into the bottom and add 1/3 cup of batter, swirl into a circle. Cook for 2 -3 minutes until slightly brown, flip with a spatula and cook an additional 1 minute on the second side; remove to cool, add batter and repeat; brushing additional butter into pan as needed.

Warm crepes in a 200 degree oven.

Slice strawberries, add sugar and allow to sit for at least 1/2 hour. Place a small amount of the jam on each crepe and spoon some of the strawberries on one quarter of the crepe. Fold crepe in half and then in half again to form a triangle. Shingle 2 -3 crepes on a plate. Sprinkle the top with powered sugar and serve. Optional: place a dollop of whipped cream on top of the crepes.

More dessert and savory ideas at emealsforyou.com.

 

February 16, 2015 at 12:12 pm Leave a comment

Recipe of the Week – Crab Stuffed Mushrooms

From the Appetizer Collection at emealsforyou.com

crab stuffed mushrooms

Crab Stuffed Mushrooms

We have officially entered the “cooking season”.  As I see it February and March are the months we are most likely to spend some time in our kitchens, cooking for our families and friends. We invite our friends over and wind up cooking more dishes, some we haven’t made before to help get through the winter.  (California and Arizona readers disregard the winter part).

These stuffed mushrooms are extremely easy to prepare and actually not expensive as a can of crab meat cost under $5.  Impress your friends and give these a try.

Crab Stuffed Mushrooms

Recipe Summary
Complexity: Easy
Serves: 6
Category: Appetizer
Meal: other (General)
8 oz mushrooms, baby portabella
2 Tb oil, olive
4 oz crabmeat, canned or fresh
2 Tb mayonnaise
2 tsp bay seasoning
2 tsp vinegar, white balsamic
1 pinch salt and pepper to taste
0.5 small lemon, juice of
1 tsp paprika, sweet

Remove stems from mushrooms and wipe caps with a damp cloth to clean. Discard the stems. Brush caps with oil. Drain the crab and add to a small mixing bowl. Add mayo, bay seasoning, white balsamic and salt and pepper to taste. Squeeze lemon over the mushroom caps and sprinkle with paprika. Place on a baking sheet and bake at 350 for 10 -14 minutes, until mushrooms are tender.

More outstanding and inexpensive appetizers at emealsforyou.com.

February 9, 2015 at 9:58 am Leave a comment

Recipe of the Week – Greek Chicken Lemon

(From the  Chicken Entrée Collection at emealsforyou.com)

Greek Chicken Lemono

Greek Chicken Lemono

We call this Greek Chicken because the recipe mimics one of the great Greek offerings from Greektown in Chicago; that wonderful group of restaurants on Rancine that offers superb Greek cuisine.  Anyway, the kids came for dinner on Sunday and we usually do ribs but for a change I thought I would make the chicken.  Even though the chicken breasts are skinless they maintain their moisture throughout the cooking process.

With the spinach hidden inside this is a good way to get those veggies into the kids without forcing the issue.

Greek Chicken Lemono

Recipe Summary
Complexity: Easy
Serves: 4
Category: Chicken Entrée
Meal: Ooopa (Quick Meals Planner)
2 Tb oil, olive
1 Tb onions, chopped
2 cloves garlic, minced
2 cup spinach, fresh baby
4 oz cheese, feta
4 medium chicken breasts, boneless, skinless
4 medium lemons
1 tsp oregano, dried
0.25 cup pine nuts, toasted
4 oz chicken broth
1 pinch salt and pepper to taste
2 Tb oil, olive

Cut pocket in chicken breasts; sauté onion, garlic and spinach in a little olive oil in an ovenproof pan, cool. Add feta to spinach and juice of ½ lemon. Stuff chicken breasts with spinach/cheese mixture, use tooth picks to re-seal chicken. Brown chicken in a little olive oil. Squeeze juice of 1 lemon over chicken, sprinkle with oregano. Place in 350-degree oven for 10-15 minutes. Remove pan from oven, remove chicken to plate, deglaze pan with chicken broth and juice of ½ lemon, add pine nuts and salt and pepper to taste, pour over chicken. Serve with lemon wedges to squeeze over chicken.

More kid friendly recipes at emealsforyou.com.

 

February 3, 2015 at 5:55 am Leave a comment

Recipe of the Week – Panko Artichoke Hearts

From the Appetizer Collection at emealsforyou.com

Panko Artichoke Hearts

Panko Artichoke Hearts

The kids are coming for dinner next Sunday and I usually make the baked artichoke dip for an appetizer.  They typically devour it like there is no tomorrow and I make two so they can take one home with them.  Anyway, I wanted to stay with the artichoke theme but try something a little different.  These were very easy to make and are baked rather than fried, which is a plus in my book.

Make them ahead of time and warm them just as your guests arrive.   Better yet make a bunch and freeze them until you want to serve them.

Panko Artichoke Hearts

Recipe Summary
Complexity: Easy
Serves: 6
Category: Appetizer
Meal: other (General)
2 cups artichoke hearts, in water
0.5 cup rice flour
1 pinch salt and pepper to taste
2 large egg, whites
1 pinch salt and pepper to taste
1 cup panko breadcrumbs
0.75 cup cheese, Romano, grated
1 pinch salt and pepper to taste
0.5 medium lemon, juice of
1 Tb salt, sea

Preheat oven to 375 degrees. Dry artichokes with a paper towel. Place rice flour and salt and pepper in a large baggie. Carefully place the artichokes in the baggie and gently shake until coated. Whisk the salt and pepper into the egg whites until frothy, add the artichokes and stir until all are covered. Mix the panko, Romano and salt and pepper in a shallow bowl. Place the artichokes in the bowl and toss to cover. Place the artichokes on a cookie sheet covered with parchment paper. Baked for 20 -25 minutes, in the center of the oven, until golden brown. Immediately remove from the oven and sprinkle with the lemon juice and a light dusting of sea salt. Serve with your favorite dipping sauce.

You can find the Artichoke Dip recipe at emealsforyou.com.

 

January 26, 2015 at 5:36 pm 2 comments

Recipe of the Week – Portabella au Poivre

From the Appetizer Collection at emealsforyou.com

Portabella au Poivre

Portabella au Poivre

We had some friends in the weekend and as it usually goes some of the friends brought more friends.  I thought I was in pretty good shape, supplies wise, but doubling the number of guest had me scrambling for some extra appetizers.  I found some nice portabellas at the market and decided I would make them using the recipe for steak au poivre, but with the mushrooms instead.  I haven’t made these for a few years and had forgotten just how good they are.

Serve them as an appetizer, or as a vegetable or even on some nice toasted French bread as a lunch.  However you decide I am sure you will love them.

Portabella au Poivre

Recipe Summary
Complexity: Easy
Serves: 10
Category: Appetizer
Meal: other (General)
5 large mushrooms, portabella
4 Tb oil, olive
2 Tb pepper, fresh cracked
1 10 oz can beef consommé
2 Tb Worcestershire sauce
0.25 medium lemon, juice of
2 Tb butter, salted
1 pinch salt to taste
1 Tb parsley, flat leaf

Remove and discard the stems and scrap the gills, the dark fibers, from the bottoms of the portabella mushrooms. Brush both sides with the olive oil. Sprinkle with the cracked pepper. Grill or pan sauté the mushrooms for 3 minutes per side. Heat the consommé, Worcestershire sauce, and lemon in a sauce pan until blended, swirl in the butter. Slice the mushrooms into strips and place in the sauce pan. Heat through, spoon onto serving platter, spoon the sauce on top and sprinkle with the parsley.

It’s winter so it’s pretty much the “cooking season”.  Find some great winter recipes at emealsforyou.com.

January 19, 2015 at 5:24 pm Leave a comment

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