Recipe of the Week – Gingered Carrots

From the Vegetable Collection at

Gingered Carrots

Gingered Carrots

This post, like the recipe, is short and naturally sweet.  Looking at our Easter dinner menu we determined that it was full of good but heavy, cheesy and buttery components.  Cheesy potatoes, honey-sweetened fresh fruit salad, buttery biscuits and the desserts, oh the desserts!  We needed something sensible; something that let the natural flavor come through.  The carrots were the perfect accompaniment to the transitional ham and all the fixins.  Just carrots, olive oil, grated ginger and a touch of salt and pepper.

Even the grandkids ate their veggies.

Gingered Carrots

Recipe Summary
Complexity: Easy
Serves: 6
Category: Vegetables
Meal: Other (General)
1 lb carrots, fresh, baby
1 Tb oil, olive
1 Tb ginger, fresh, minced
1 pinch salt and pepper to taste

Slice carrots into thin chips diagonally. Heat oil in a pan and saute the carrots for 4 minutes; add ginger and saute for 4 minutes. Add salt and pepper to taste.

Remember it doesn’t have to be complicated to be good.  More good and uncomplicated recipes at

April 22, 2014 at 7:32 am Leave a comment

Recipe of the Week – Bourbon Gelato

From the Dessert Category at


Bourbon Gelato

Bourbon Gelato

Okay, so I may be jumping the gun a little, May is the month for bourbon, but this is an easy dessert that will surprise your guests, whether it be Easter dinner or a Spring picnic.  The ice cream maker has been stored away since last year and as the temperature hit 79 yesterday it seemed like just the right dessert for that nice weather.

Tomorrow, however, we are back in the mix of snow, sleet and rain, that may be perfect for an Irish coffee.

Bourbon Gelato

Recipe Summary
Complexity: Easy
Serves: 10
Category: Dessert
Meal: other (General)
5 large egg, yolks
0.75 cup sugar, granulated
2 cups milk, whole
1 cup cream, light
3 Tb bourbon, Jack Daniels
2 Tb honey

Whisk egg yolks and sugar together until light yellow. Bring milk to a simmer on the stove; pour 1/3 of the milk into the egg/sugar mixture and whisk. Pour remaining mixture into the egg/sugar mixture, and continue to whisk. Pour mixture back into the pan and heat over low-medium heat, stirring constantly until thick (do not boil. When you put a spoon into the mixture and remove it you can draw a line with your finger on the spoon. Add the cream, bourbon and honey and stir. Cool the mixture in the frig. Pour into an ice cream maker and allow it to reach a custard consistency. Place in a storage container and seal with a lid. Freeze in the freezer until hard.

Although it may seem we are all about desserts we have hundreds of meals and recipes at


April 14, 2014 at 8:46 am Leave a comment

Recipe of the Week – White Cake

From the Dessert Category at

White Cake

White Cake

We decided we needed an Easter cake that was simple and good.  This is a great cake that is easy to make and allows you the freedom to decorate in your own style.  A funny thing happened on the way to this post.  We took this photo with an I-phone, and one of us, not mentioning names, held the phone upside down or left-handed.  This resulted is a photo of a cake that defied gravity; hanging upside down, clinging to the plate.  After an hour of trying to right the photo, I was able to get it to appear right-side up, or at least I hope it does.

The grandkids love this cake and I believe you will too.

White Cake

Recipe Summary
Complexity: Easy
Serves: 12
Category: Dessert
Meal: other (General)
12 oz flour, all-purpose
1 Tb baking powder
11 oz butter, unsalted
3.5 cups sugar, granulated
1 tsp salt, kosher
1 Tb vanilla
12 large egg, whites
2 cups milk, 2 %

Pre-heat the oven to 325 degrees. Grease and flour 3 (8 or 9)-inch round pans. Sift together the flours and baking powder. Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the egg whites, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely before decorating.
Shown here with Italian Meringue icing.

More right-side-up cakes over here at

April 8, 2014 at 7:47 am Leave a comment

Recipe of the Week – Mary N’s Baked French Toast

(From the  Breakfast Collection at

Mary N's Baked French Toast

Mary N’s Baked French Toast

Okay, so the name of this recipe is a little long; but you have to give credit where credit is due, so thanks Aunt Mary for this great breakfast recipe.  The French toast recipe is easy but does require some forethought and a bit of time to put together.

Having guest in for Easter?  This breakfast is worthy of the best country Bed and Breakfast lodges.  Put it together, let it sit overnight and get the coffee ready.  Your guests will follow their noses into the kitchen.


Mary N’s Baked French Toast Casserole

Recipe Summary
Complexity: Easy
Serves: 8
Category: Breakfast
Meal: Other (General)
1 large bread, French
1 Tb butter, unsalted
8 large egg
2 cup cream, half and half
1 cup milk, whole
2 Tb sugar, granulated
1 tsp vanilla
0.25 tsp cinnamon. ground
0.25 tsp nutmeg, ground
1 pinch salt, table
16 Tb butter, unsalted
1 cup sugar, brown, light
1 cup pecans, chopped
2 Tb corn syrup, light
0.5 tsp cinnamon. ground
0.5 tsp nutmeg, ground

Slice French bread into 1-inch slices. Butter a 9 X 13 baking dish. Place slices in 2 overlapping rows. Mix the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt ion a large bowl until just mixed. Pour over the bread, making sure to get mixture between and all over bread slices. Cover with foil and refrigerate over night.

For the Praline Topping: Combine butter, brown sugar, pecans, light corn syrup, cinnamon and nutmeg in a bowl, mix and allow to sit covered on a countertop over night.

Baking instructions: Spread the praline topping evenly over the casserole. Pre-heat oven to 350 degrees; bake casserole for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

More company meals at



March 31, 2014 at 4:10 pm Leave a comment

Recipe of the Week – Artichoke Dip

(From the Appetizer Collection at

Artichoke Dip

Artichoke Dip

We were back in NJ last week and ended our short visit with our usual steak dinner.  Coming up with an additional appetizer was tough as we had a very busy day and  had 9 coming for dinner.  The artichoke dip seemed perfect.  You can mix it up in a few minutes, then pop it into the oven and not worry about it until it is time to serve.

This dip is always a hit and freezes well if made in advance.

Artichoke Dip

Recipe Summary
Complexity: Easy
Serves: 8
Category: Appetizer
Meal: other (General)
2 cup artichoke hearts, marinated
0.5 cup sour cream
0.5 cup mayonnaise
6 oz cream cheese
0.5 cup cheese, Romano, grated
0.75 cup cheese, mozzarella, shredded
1 tsp Worcestershire sauce, white
1 tsp pepper, fresh ground
2 Tb Panko breadcrumbs

Have all ingredients at room temperature. Slice artichoke hearts into thirds, place in a bowl with the all remaining ingredients except the Panko breadcrumbs. Stir together and place in an oven-proof dish. Sprinkle Panko breadcrumbs on top and place in preheated 350 degree oven for 30 minutes or until lightly browned. Serve with crackers.

Many more appetizing ideas at

March 24, 2014 at 2:56 pm Leave a comment

Recipe of the Week – Baked Pasta

From the Vegetarian Entrée Collection at

Baked Pasta

Baked Pasta

Undecided what to make for dinner tonight?  This is an easy to make dish that will be a huge hit with your family.  I first encountered it in Buffalo, New York in the late 80′s at a restaurant named Chef’s.  When I started to make it at home my family acted as if I had made the best dinner in the world.  It is great if you make too much pasta one night, and who among us can figure out how much pasta to make, simply make this dish and freeze it for a night when you don’t have much time or energy.

Add a salad and some crunchy bread and you have the perfect meal.  Don’t forget the wine.

Baked Pasta

Recipe Summary
Complexity: Easy
Serves: 4
Category: Vegetarian Entrée
Meal: Veggie – Little Italy (Theme Meal Plans)
1 lb pasta, penne
2 Tb salt, kosher
3 cup tomato sauce
1 cup cheese, mozzarella
3 Tb cheese, Romano, grated

Cook pasta in a large pot of salted, boiling water and drain well. Using your favorite jarred spaghetti sauce or part of the spaghetti sauce recipe which appears on this site, mix sauce with the cooked pasta, and place in an oven-proof dish. Grate mozzarella cheese and sprinkle generously on top; finish with a sprinkling of the Romano.

Bakes at 400 degrees for about 4-6 minutes or until it begins to brown.
Shown here using spaghetti.

You can find the recipe for spaghetti sauce on our website at

March 17, 2014 at 12:22 pm Leave a comment

Recipe of the Week – Grilled Steelhead Trout

From the Fish Entrée Collection at

Grilled Steelhead Trout

Grilled Steelhead Trout

We have switched over to Steelhead Trout from the country’s obsession with all things salmon.  The trout is similar in taste and texture and is reportedly better for you.  Simply substitute the steelhead for any of your salmon recipes and you will see how good it can be.  It freezes well, which is a good thing as we typically buy a slab at Costco and cut it into individual servings.

Try grilling a piece and serving the flaky pieces on a thin slice of cucumber with a little garlic mayo for a quick and beautiful appetizer.

Grilled Steelhead Trout

Recipe Summary
Complexity: Easy
Serves: 4
Category: Fish Entrée
Meal: other (General)
24 oz steelhead trout, fresh
2 Tb oil, olive
2 Tb salt, kosher
1 tsp pepper, fresh cracked

Sprinkle olive oil, salt and pepper on both sides of the trout. Have your grill very hot; place trout skin side up. Cook for 3 minutes per side; carefully flipping.

Find more appetizer ideas at


March 11, 2014 at 7:32 am Leave a comment

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