Orange Sparkle

Can someone please tell me where the switch is for turning off the humidity?  I mean seriously, this is NOT funny anymore, sweating profusely within 30 seconds of stepping outside is not fun, it is not cool and it is DEFINITELY not pretty.  I mean, let me keep it real here, I am not much of an "outdoor" girl anyway.  Give me the beach, give me a beautiful yard and lots of flowers, but don't expect me to get dirt under my fingernails, or get to messy.  Know what I mean?  That makes me sound like quite the princess diva, which I'm not, and I do enjoy outside things as long as they are leisurely and don't involve or POSSIBLY involve, bugs, snakes, frogs, bugs, or snakes.  Clear?

Anyway nothing says "summer meals" like nice cold salads and desserts.   My husband loves it and wanted to share it with you. 

I am not sure if you call this dessert, or eat it with your meal, you know that whole battle of the jello thing.  Do what you do.  This is so easy, and so delicious.  You can serve it out of one bowl or do as I did and divide it into 4 large servings.  You could easily get 6 individual servings. 

1 (3oz) pkg orange jello
1 cup boiling water
2 cups orange sherbet
1 (11oz) can of mandarin oranges
2 cups miniature marshmallows

In a bowl, stir together jello and boiling water until jello is dissolved.  Add in sherbet and stir or whisk until dissolved.  Chill this mixture until almost firm, and then fold in oranges and marshmallows.  You can fill up individual servings or place in a large casserole type dish.  Chill at LEAST 3 hours. 

This is light and delicious and sure to be enjoyed by all, no matter how you serve it!!

Your "loves all things that sparkle" Chefwannabe

Citrus Spritzer

I have to admit something. 

I recently visited my mom, who, though she completely is lost by this "blogging" thing, is very supportive of it.  She has been "going through" everything in her house, because she knows I love all kinds of dishes to photograph on and just for general use. 

Well, I knew I wanted to make a citrus drink but I also wanted a clear pitcher.  For some reason, I do not own a clear glass pitcher.  So while doing dishes, I spot one in her cupboard.  Now, she has shrunk to about 3'7 and I know she doesn't even remember it is in the TOP of the cupboard let alone use it.  So I finish the dishes, put on my best "perfect 10" face and into the living room I go.  It went something like this:

Me: Hey Mom, you don't happen to have a clear glass pitcher you want to get rid of do you?
Mom: I don't think so, let me think.
Me: (waits patiently, baring my pearly whites)
Mom: If I do ,it would be in the corner cupboard on the top shelf of the lazy susan. (where they have been for at least 150 years)
Me: Ok, I am going to look.  What if I find one?
Mom: Well, bring it here if you do.
Me: (goes into kitchen pretends to bang things around).  I FOUND ONE!!
Mom: Let me see it!
Me: OMG it is perfect for what I need.  Do you USE it?
Mom: No but it belonged to Marie.
Me: And?
Mom: Well, I don't really want to get rid of it.
Me: Mom, be real here, when is the last time you used it.
Mom: Well probably never but that is beside the point.
Me: You said you are cleaning things out, just think of what a good home this will have.
Mom:  Let me think about it. 
Me: Ok well do you want me to put it back in the cupboard or put it in this box of stuff you found for me.
Mom: Chris, you aren't going to trick me into giving it to you.
Me: Mom, there is no statute of limitations on child abuse and you spanked me with a wooden spoon, at LEAST 5,000 times as a child. 
Mom: If you don't put that pitcher back in the cupboard you are going to see me turn this walker into a deadly weapon.
Me: Mom, you seem angry, are you ok?  Is this part of dementia that is likely setting in?
Mom: The only demented thing about ME is giving birth to YOU. 
Me: Give me the pitcher mom, just do it.
Mom: FINE.  Take the pitcher but if I want it back you better give it back.
Me: You won't, but ok.

See it is all about wearing them down kids!  Even at 39, I can wear her down.  Really we were laughing so hard during this conversation it was pretty hilarious, perhaps you had to be there. 

Anyway, to the point at hand.  What is better on a hot summer day than a refreshing, cold beverage?  Water is almost always my first choice, but this citrus drink, is SO refreshing, you won't want to be without it!

I think this would be great served for a party, a meal, or just an afternoon by the pool, in the backyard, anywhere! 

1 12oz container of frozen limeade concentrate
2 oranges (1 sliced)
2 limes-sliced
1 lemon-sliced
1 liter Sprite/7 up/Sierra Mist OR Prosecco
1/4 cup sugar (optional, use it if you think it needs it)

Mix limeade according to package directions in a large pitcher.  Cut one orange in half and squeeze into limeade, discard when you have squeezed all the juice from them.  Stir.  Add in citrus 20 minutes before serving.  If you add it before that, the peel will bitter your beverage.  Pour a glass 1/2-3/4 full of limeade and then spritz it with your carbonated beverage of choice.  Make it alcoholic or don't, the choice is yours!

NOTE! Make sure to get extra fruit to garnish glasses or to add a slice into each glass when serving!

I hope you try this and I hope you love it so much, you have to keep making it!  It is the perfect summer refresher, that can be made in one pitcher, and spritzed for either a drinker or a non drinker!

Your "aaahhhhhhh this is perfect" Chefwannabe

Chocolate Crunch Brownies

I sat down to write this out for you, but I am eating one as I type and right now, IT wins.  Brb.....

10 minutes has passed. 

I am sitting here visiting with two of my sisters, numbers 1 and 5.  My siblings are all going to be known by their birth order number now I guess.  Number 5 is sitting here commenting how she is the "poor middle child", never got any attention.  Can you feel my sympathy?  Number 1 just threw in the "we are trying to find some compassion poor middle child" comment.  HA.  See, I come from a long line of snot nose brats.  At least I come by it honestly.  Right?  RIGHT?

I told these broads I had work to do so if I write something that makes no sense at all, blame them.

I was thinking I hadn't made many bar type desserts and quite frankly I like bars.  I am on a cupboard use up!  This was born out of that.  I had random things needing used and it turned out simply delectable!  A nice crunchy top, a gooey marshmallow middle and a chewy brownie bottom.  I love all of the texture going on in these, it is a party in your mouth!

These freeze quite nicely and really stand up to hot weather well, so great for outdoor parties!

You will need:

1 box brownie mix  (one you can make in a 7x11 or 9x9 or 8x8 baking dish)
1 10oz bag of mini marshmallows
1/2 stick of butter
1/2 cup nutella
3 cups rice crispies

Prepare brownies per the package directions.  Use one of the sizes mentioned above or something very close.  You won't have enough rice crispy mix for a 9x13.  IF you choose that size, or it is all you have, you will need to double the ingredients in red. 

Remove from oven and pour over 1/2 of your bag of marshmallows.  *you will need the rest for the topping*.  Turn the oven off and put the brownies back in for 5 minutes.  The marshmallows will melt and puff up.  Remove and let cool, the marshmallows will deflate a bit. 

In a medium saucepan melt butter, add in marshmallows and nutella.  Stir constantly until all ingredients are melted, and smooth.  Add in rice crispies.  Stir until all ingredients are combined and spoon small blobs over the marshmallow topped brownies.  Then you can use your fingers sprayed with nonstick spray or a spatula to connect them, thus, covering the entire top of the brownies. 

Refrigerate for 20-30 minutes. 

NOTE: I also lined my pan with parchment going on direction.  Leave it longer than you need so you can "lift" the brownies out of the pan to cut them easier. 

Enjoy these yummy chocolate treats!

Your "crispy, gooey and chewy" Chefwannabe

American Flag Cake (White Frosting Recipe and Technique)

Ok, so I am sharing this recipe and technique with you ONLY because I want you to see, I do my share of messing up too!    I have no idea what got into me, I just had to try this.  I am no cake decorator, or baker, OBVIOUSLY, but I gave it the old college try.  Even though it looks ok, it technically is not a success.  Let me explain.

The red and white cakes should have been cut into 3 layers and since I used 9 inch pans, they weren't tall enough to do that.  I cut them in half and called it a day.  So there SHOULD be twice as many stripes if you get what I mean.

I am going to explain the technique before I give you the recipe, because the only recipe involved is for this amazing frosting.  I used box cake mixes, feel free to use a recipe from scratch.  For me, this cake was more about the method than that actual cake part.  HOWEVER, if  I make this again I will use cakes from scratch, they are just easier to move around and work with. 

You will need:
2 white cake mixes
blue food coloring
red food coloring

Mix cake according to package directions.  Spray your round 8 inch  pans(9 if that is all you have and want to only cut it in half instead of 3 layers each) and lay them with parchment paper, if you like.  I always do, but you don't have to.  Set them aside.  Divide the batter evenly into 3 bowls.  Leave one bowl white, color one bowl red and the 3rd, will be blue.  I only have 2 pans so I had to bake twice when my first cakes were cooled.  Get all 3 cakes baked.  Let come to room temperature and then I suggest freezing for 1 hour in the freezer. 

Cutting the cake:
You will cut the red layer in 3 equal parts, (or 2 if you are making it like mine).  Do the same with the white layer but DO NOT CUT THE BLUE LAYER. 

On your designated cake plate, lay down a red layer and frost it.  Now lay a white layer on top and frost the top again.  (if you did 3 layers each, you will add another red layer on top otherwise you will be done here)

Now on a separate plate, repeat the process starting with your red layer (if doing 2 layers only) or your white layer (if doing 3 layers).  Frost between each but do not frost the top. 

Now take a plate or round object that you can cut around.  It needs to be a size that will leave you approximately a 2-3 inch border when placed in the middle of one of your cakes.   I used a saucer.  Lay it on top of the second set of red and white layers, in the middle, and cut around it carefully with a knife.  You will be using the part UNDER the plate.  You are basically cutting the middle out and you will not need the outside ring that you cut off. 

Use the same plate and place on top of the blue cake.  Cut around the plate, being careful to preserve the OUTSIDE ring.  You will not need the MIDDLE of the blue cake.  Now carefully remove the outside ring of the blue cake and fit over the top of the middle red and white layer you cut.  So that you have a blue ring on the outside and red and white layers on the inside.  If one cake is higher than the other, you can carefully trim it down or leave it. 

I am not even going to try and guess why this cake looks moldy on top.  Lighting maybe, trust me, it wasn't!

Frost the entire outside of the cake.  You can decorate the top with sprinkles or whatever you choose.  By the time I got to that part, I was so stressed out, it stayed white and plain! HAHA!

Here is what I did NOT do that you SHOULD do.
FREEZE the cakes
Use an 8 inch round pan
Have a glass of wine

Here is the frosting I used.  It is my brother in law's mothers recipe.  It is fantastic!

2lbs powdered sugar
1 1/2 cup Crisco
1 cup powdered milk
2 tsp vanilla
1/2 cup water

Combine all ingredients in a stand mixer or electric mixer and mix until light and fluffy.  This will perfectly frost this cake, including in-between your layers.

 

Your "I am NOT cut out for this kinda thing" Chefwannabe

 

 

Cheesy Roasted Broccoli Patties (Po'Man Meals)

Good Evening!

I am so excited to share this post with you.  Several months ago I met Tijuana, creator and author of the website and blog,  Po'Man Meals.  She is a fellow "eastie".  I was a former "eastie".  For those of you who aren't aware of my language, I call all my friends back on the east coast my "easties". 

We started corresponding during a time many recipes were being stolen and re posted by others who claimed them as their own.  We started sharing information and became fast friends.  I approached her about doing a recipe swap.  I chose one of her recipes and she chose one of mine and we get to work!   Because of the aforementioned situation, I had to choose her most stolen recipe! HA!  OK, besides all that, it looked SO good.  Cheese, broccoli, more cheese, bread crumbs, I mean OBVIOUSLY I couldn't go wrong! 

This is a great side dish.  I happened to serve it the same night I had chicken fried steak.  I confess, I ate one straight out of the oven.  Glorious.  I have never eaten anything like this.  I think it is genius.  I think you MIGHT even get your broccoli haters to eat it!  Yes, I mean it!  I anticipate making these on the regular, in fact, I had 3 left over, and I am saving those for some grilled chicken tomorrow night.  I had to have my husband hide them in the fridge.  I did!  I will eat them.  Trust me, you will see what I mean. 

If you haven't visited her website or Facebook fan page Po'man Meals Facbook Fan Page please do!  Her food is amazing!  I will list her other social media at the end of this post.  Thanks Tijuana for swapping recipes with me, I can't think of a THING that would have made this more of a success, easy recipe, easy ingredients, DE-licious and quick.  Thanks my friend!

Here is what you need:

2 tbsp. vegetable oil
2 cloves of garlic, minced
1/2 onion, chopped fine
1 - 12oz bag of frozen broccoli, defrosted (pieces not whole)
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese (I might have added 3/4 but I swear it was an accident!)
1/3 cup Parmesan cheese
2 eggs beaten
salt and pepper

Preheat your oven to 400 degrees F.  In a small skillet, add your oil, garlic and onions.  Saute until onions and garlic are tender, don't let the garlic burn!  When it is done, set aside to cool.

Pour your your broccoli into a dishtowel and squeezed until as much liquid is out as possible!  Ring that baby until it is as dry as you can get it!  Now add it to a large bowl along with the cooled onion and garlic mixture, breadcrumbs, cheeses, eggs and salt and pepper.  (1/2 tsp is what Tijuana used, I used a whole tsp, so go with your gut my friends).  I added plenty of black pepper as well because, well, I like it.  A lot. 

Combine all ingredients until mixed well.  Line your baking sheet with foil.  I sprayed mine with nonstick cooking spray as well.  Form mixture into patties.  You might think it won't work, but I promise it will just really pack them together and flatten slightly.  I made 6 larger patties, but the recipes is supposed to make 8.  The choice is yours.  They take the same amount of time to cook.  Place until prepared baking sheet and bake for 15 minutes.  Flip over and bake another 15 minutes.  They will be browned and crispy!

I hope you try these.  It is obvious why this recipe is so popular on her website.  No wonder so many people steal it and claim it as theirs, I want to be responsible for this kind of goodness too!

Your "is hooked on cheesy roasted broccoli patties" Chefwannabe

 

Find Po'man Meals on:

Twitter

Pinterest

As American As.........Caramel Apple Pie and Lodge Cast Iron Giveaway! (CLOSED)

WINNER OF THE LODGE CAST IRON CHEF'S SKILLET ISSS.....

MICHAEL CHAMBERS!

You have 48 hours to email me with your contact information.  ftchefwannabe@hotmail.com

CONGRATULATIONS!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

I did it.  I faced my biggest kitchen fear.  Cast iron. 

With the 4th of July coming up, I have been thinking of all food "All American".  Burgers, fries and apple pies.  OK ,so the song says Cherry but, I think APPLE.   I also think of fireworks, one of my favorite things EVER, but that has nothing to do with cooking, so I will refrain from going into how much I love them!  Let me tell you how I came to apple pies and......cast. iron. 

I was at my moms last week, and told her of my plan to do this recipe.  She ran, OK wait.  She chop, chop, chopped behind her walker to the kitchen.  I heard the clanging of pots and pans, a sound from my childhood I am still in therapy over!  As my ears were screaming for some reprieve it suddenly stopped.  I hear the wheels of her walker, and here she comes, with a cast iron skillet in hand.  "Here!  Here!  This was my moms, you can have it, and use it and make your pie in it"  Ahh, mooommmm, really?  But I am terrified of cast iron.  She looked at me as if to say, "you are far dumber than I thought".  "AFRAID?"  I said, they gross me out.  You can't wash them and I don't want remnants from last weeks dinner in tonight's dish and all that kind of gross stuff.  She said, as only she can, making my one syllable name into 3, "Caaaa-hriissss, you are ridiculous".  Oh no she didn't.  Oh, yes she did.  So I smiled, took the skillet and spend all night researching how to care for, and clean this baby. 

I am happy to report, I have used it 2 times.  I just looks at me sometimes, as if it knows how intimidating it is, and how much I am on the fence about my relationship with it.  It knows how it took care of my pie, how unbelieveably amazing it was, and it taunts me with that fact.  And if you wondered, yes, I HAVE had my meds today. HA!


2 pie crusts (I cheated and bought mine rolled in the fridge section)
5-6 large apples (peeled and sliced) apple variety is up to you, I used Gala
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
3/4 cup caramel sauce
9-12 inch cast iron skillet
1 egg (beaten with a splash of water for the top of the pie)
Sprinkles or Sugar (optional)

If your skillet is well seasoned there is no need to grease it or use butter, if it isn't, rub it with 1 tbsp of vegetable oil. 

Preheat your oven to 350 degrees F.

I used a 9 inch skillet, but if yours is a bit bigger simply use your rolling pin and on a flour surface roll your crust out a little thinner, no biggie at all.  When you have it to the proper size, place it in your cast iron skillet.  Making sure it goes up the sides as well.  Dont' stretch it, just place it down into the skillet carefully and get it all the way to the bottom edges!! 

In a large bowl mix together apples, brown sugar, vanilla, cinnamon, and caramel sauce.  Mix until the apples are coated and it is mixed well.  Carefully pour into your bottom crust, it will seem like to much but trust me, it will be fine!  Even out the filling and prepare your top crust. (rolling out to make bigger if needed)  You will also need to use a small cookie cutter to cut out any shapes if you want at this time instead of cutting vents.  If you want to just slit some vents on top that is fine as well.  I used a star cookie butter to cut out a star.   I did cut a few vents as well.  Now place on top of the pie and careful "fold" the top crust under trying to catch the bottom crust to be able to pinch them together a little bit.  This isn't the end of the world if you just fold the top crust under either.  Trust me, nobody is gonna care when they dig into this dream!! 

Brush the crust lightly with eggs wash and sprinkle on some granulated sugar or sprinkles or both!  Bake for 40-45 minutes, or until the crust is golden brown.  If you think the edges are getting to brown, simple cover the edges with strips of foil! 

I let mine cool 1 hour before serving.  Heavenly!  I think it is so cool to have a family pot.  It is the first kitchen thing I have gotten that was passed down.  So cool, thanks Ma!

 

NOW...........(tongue drum roll please)

Since I faced my cast iron fear, I wanted to share with you all!  The kind folks at Lodge Cast Iron Company are giving one of you a 10.5 inch cast iron Chefs Skillet!  ACCKK!!!  It is true! 

The form to enter is pretty self exclamatory.  You have a bazillion ways to enter.  You MUST follow Lodge Cast Iron and FoodThoughtsOfaChefWannabe on Facebook or here on my blog directly.  You have other entry options but those are mandatory!  Good luck and make sure to get entered and share with your friends!  You can make this pie in yours even!

DISCLAIMER: You WILL need to email me with your address AND phone number if you win.  This will not be shared with anyone but Lodge Cast Iron so they can ship your prize.  Just in case that makes you uncomfortable I wanted to let you know.  This is open to the lower 48 states only. 

Entry-Form

Your "no longer intimidated by cast iron" Chefwannabe

Egg Cream (Cold Drink)



 

Happy Summer!  Are all of your kids out of school?  I can remember the days.  It usually took less than 72 hours for Cody to be "boooorreed".  Oy!  We always had fun summers.  Fishing, crabbing, beach days, kites on the beach, Phillies games....... 

 

Anyway, I was thinking about all of you poor parents who are finding things to entertain these little chickens and thought I should write a nice stiff alcoholic drink recipe.  And then it occurred to me, "What about the CHILDREN" I thought to myself.  I have a couple alcoholic drinks on FTOACW already, I mean, who can have ENOUGH?  But, I have nothing you know, for the little wee ones!  By the way when I typed "what about the children", I was saying it all dramatic in my head.  Surprising?  Didn't think so.



 

 

This is an easy drink, made with things you probably already have on hand.  It is just a fizzy, refreshing, fun drink I think kids and adults alike will enjoy.  These are an old time fountain drink originating in Brooklyn.  They are so easy, I think even your kids could make them, themselves!   I am giving you a "recipe" for the size of glass I make, but, you can make any size and adjust.  I have never measured these ingredients before if that tells you how loose the recipe is.  You could use strawberry syrup or vanilla syrup in this as well!  OH you Rhode Islanders have this coffee syrup, I bet that would be SO good!

All measurements are approximate.  You can eyeball this easily and it will make no difference!  I used a 2 cup, jar glass for this.  You want lots of foam on top so keep that in mind!  (more than mine in my photo! It went down a bit in my "photographic" process LOL)  You need a LONG handle spoon like an iced tea spoon!  The goal is a chocolate bottom and white foam on top.  You don't want the foam to get brown from the chocolate!  Ready?!?!!

1 cup milk- COLD
3/4 cup seltzer water- CHILLED
2 tbsp chocolate syrup

Pour your milk in the glass first.  Then top with seltzer.  It should create a lot of foam on top.  Now carefully place 2 tbsp (approx.) chocolate syrup in the side and let it fall to the bottom.  Take your long handled spoon and place it all the way in the cup and then stir briskly but carefully as to not disturb the foam!  OH the stress!!!

Pop in a straw and enjoy this refreshing, old timey fountain drink on a hot summer day!

Your "don't disturb the head" Chefwannabe