Mummy! Mummy! Mummy Cupcakes!

Disclaimer.....
This blog will be proof of my inability to decorate anything.  I LOVED making these, and I want you to make them really bad, and the truth is, yours will look way better than mine.  Be nice to me.  No hate comments about my decorating abilities or lack thereof.  

I saw these on a you-tube video and had to try them.  I did change mine up a little as far as the actual cupcake.  I used a........BOX white cake mix.  *GASP*.  I always add an extra tsp of vanilla to it anyway, but used food coloring and made some orange and flavored those almond.  I wanted orange zest and juice, but couldn't get to the store.  After I prepared them just like you would any cupcake.  I used the rounded handle of a wooden spoon, poked it right in the center almost all the way down.  I filled them with a filling and then put them in the freezer for 1hr before decorating.  

For the FILLING you will need:
1 cup cool whip
and either
4 small cups of vanilla pudding *the individual servings*
or
1/2 container of vanilla icing.  
Mix completely, put in a piping bag and fill your cupcakes.  Let them sit for 20 minutes and then fill up any that have settled below the top.  

I used 2 cans of store bought vanilla icing for the decorating.  M&M's, and a small tube of dark brown gel for the middle of the eyes.  They were out of black or I would have used black.  You may find you need to add 1/4-1/2 cup powdered sugar to your icing to make it stiff enough to pipe without it being runny.  Add 1/2 tsp vanilla.  Combine completely.  

Decorating
You need a tip suitable for ribbon making, or the basket weaving.  Fill your piping bag and make 3 dots, one in the middle of the cupcake and 1 where each eye will go.  Place M&M's where eyes go and one for the nose.  Put a small dot in the middle of the eye with the brown/black.  Start with a strip over the eyes, and below, then go to town.  It is a mummy folks, no need for perfection, or at least that is what I told myself when I realized I was cupcake decorating handicapped!  It worked on my own psyche, it should work on your own as well!  Make a curved smile under his nose for his mouth, do not pipe any between the nose and the bottom of your smile, that is supposed to be his mouth!  

I am sure you can figure this out without all of my direction and bossiness but......it makes me feel important in your life.  HAHA


Enjoy your cupcakes, make any flavor or color you want.  They are fun and festive for Halloween!!


Go forth and mummify!  I am still trying to figure out if this is a hit or miss.  Flavor is a hit, presentation is likely a miss!


Your "I wanna be a chef for Halloween" chefwannabe
Chris

Delicious!!!! Chicken Saltimbocca

Good evening friends!

I hope this finds you all almost home from a long day at work, and contemplating what is for dinner.  I mean after all, is there anything more important at the end of a long day?  Ok, confession, I started this blog, then went to a church function and now it is 10pm.  If you are still contemplating dinner and have not fed your children, I am calling an intervention.

This recipe came out of some craving, and some curiosity.  I was sick of the same chicken dishes, over and over.  I am a huge fan of the ol' poultry myself, so to find new ways of making it is always in the front of my food thoughts.  When I asked my mother- in -law about it, she said...."it's my favorite".  How could she have never made this for me?  What kind of mother-in-law keeps dishes like this to herself?!?!  I need to rethink my approach with this woman...maybe hold her chocolate making goods for ransom.  Ransom being any other recipes she is keeping from me all while savoring the goodness for herself! HA!   Ok, anyway, it can be made with veal as well, so keep that in mind.  I loved this dish, it has been a very good food week for me!

This chicken recipe is easy and quick.  It does require ingredients you may or may not usually have on hand.  I served it over pasta, and some some bruschetta.  *that recipe to follow soon*  When you pound your chicken breasts so thinly, they take so little time to cook through, they have no time to dry out.  I did use a combination of butter and olive oil because, I mean, well, EVERYTHING is better with butter!  The sage can also be omitted, another thing my mother-in-law does since she does dislike sage.  Though as you will see, I laid whole sage leaves across the chicken, you could also chop it and sprinkle it for a little less sage taste.  It does give it a great background flavor that I would personally miss if it wasn't there.

I will write this recipe up for 6 portions.  You can make 2 or 6 in really the same amount of time, so make extra because my husband suggested, with a leftover piece, you could add some provolone or mozzarella cheese and make it into a panini.  I am quadruple excited about anything that can be made into something totally different as a leftover.  I can however, never give him credit for the idea, you women with husbands know how this goes.  If he thinks he had a great idea.......I will never hear the end of it and if you comment on his idea, it could be the death of me!  HAHA   Just kidding, kind of.

Ok, since I KNOW your on the edge of your seat.  Lets do this peeps!  Get a romantic dinner for 2 set up, go to the food store and get these things for 6 portions.


Grocery List
6 chicken breasts, butterfly them and pound them out thin or perhaps you can by cutlets already thin
6 pieces of THINLY sliced prosciutto (12 if breasts are going to be ginormous....umm....nvm)
18 sage leaves
3/4 to 1 cup  bottle of white wine
1/2 chicken stock
1/4 cup of fresh grated parmesan cheese
2 tbsp butter
1 tbsp olive oil
salt and pepper to taste
flour

Make sure all chicken breasts are pounded out equally in thickness. Dust chicken in flour and salt and pepper.  Lay leaves on the top of each piece and then lay a piece of prosciutto over the entire piece of chicken. (might take 2 pieces) In a saute pan, melt 1 tbsp butter with 1 tbsp olive oil.  When ready, add in your chicken, prosciutto side down.  Saute on each side approx 3 minutes, or however long you need for the thickness of your chicken breasts.  Do as many at a time as you can.  When they are done, put on a baking sheet topped with a wire rack in the oven just on warm to keep them warm.  When all chicken is done, deglaze your pan with your wine.  Must be white!  Whisk in chicken stock and last tbsp of butter.  Let simmer 2 -3 minutes and add in Parmesan cheese. Continue whisking and letting reduce and thicken until it is the consistency you would like.   Serve on top of a bed of buttered spaghetti and drizzle some sauce over the top.
                                      ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Now here are some things that you have options on.  Sage can be chopped or laid whole across the chicken.  My prosciutto was cut to thick by my butcher.  However, I kind of enjoyed it.  I used domestic prosciutto and I considered what was likely available in all parts of the country.  I personally am not a huge fan of the expensive "di Parma" prosciutto.  I find it far to salty for my liking most of the time.  I can purchase it at my local Italian Deli for 29.00/lb.  Domestic I can get at my local food store, for 10.00/lb.   You will not need near a pound by the way.  When you choose a wine to cook with, make sure it is one you would enjoy drinking.  The flavor will concentrate so if you hate the taste of it from a glass, you certainly won't like it cooked into your pan sauce!  Also remember you can chop your sage or use it whole.  *I know there are 4 leaves in my photo*

I hope you try this, you will love it.  Its something likely out of your regular culinary treasure box, but not so far off your family won't try it or LOVE it.  I promise!


Your tired, but happy chefwannabe,

Chris

PASTA ALL'AMATRICIANA!!!

I have wanted to try this dish forever, and it seems in the last month or so I have been seeing it around every corner.  This dish originated from a town called Amatrice, in Italy.  Though spaghetti was the original pasta used in this dish, after it's popularity grew in Rome it became more common to use my favorite long pasta, bucatini.  

The ingredients that are traditionally used in this dish are bucatini, guanciale (cured pork cheek), pecorino romano cheese, tomatoes, olive oil and garlic.  Red peppers were also added later.  Since bucatini is my favorite pasta it was only right that I find the dish it traditionally is used in and make it.  I love all things spicy and all things pasta and garlic, it was like an equation written in heaven!

The ingredients I altered a bit.  Of course, pancetta or bacon are appropriate substitutes for guanciale, *since I  JUST ran out* I do not care for pecorino cheese, I know, I know, but accept that I don't like to put rotten socks in my mouth and we can move on.  I subbed Parmesan.  I also used bacon.  Fresh pasta is NOT recommended for this dish.

Pasta All'Amatriciana

1 lb bucatini pasta (also known as perciatelli)thick spaghetti that is hollow like a straw inside

1 28 ounce can of crushed tomatoes

2 cloves of garlic, minced or grated

1/2 - 3/4 cup Parmesan cheese

2 tbsp olive oil

1 small onion finely minced

5 slices of bacon cut into pieces

Red pepper flakes to taste, I used 1 tsp

fresh basil (optional)

 

Get your water boiling for your pasta. 
 

 Add a generous handful of salt.  In a large saute pan on medium to medium high heat, add olive oil and bacon.  Do not let bacon get crispy.  Let the fat begin to render and add in onions, and red pepper flakes.  After sauteing for 2 minutes add garlic, salt and pepper.  Add in tomatoes and let simmer to lightly boil until the mixture is reduced and thickened.  You should be able to drag a spoon through it and it stays separated.  When pasta is done, add to sauce and toss with  1/2 cup Parmesan cheese.  Plate and sprinkle with more cheese if desired. 

I hope you love this as much as I do!  It is a permanent fixture on my favorites list!  Remember to adjust red pepper to your taste or leave it out totally.  Onions and garlic are the same, optional.  Though traditional, it is your kitchen, your dish and your palette!!

Your "can't live without bucatini" chefwannabe

Chris

Spicy Skillet Supper!

Well, here I am, 9am on Saturday morning sitting in my sisters classroom while she is in a class for her Masters degree.  I have rearranged the stuff on her walls.  Being an unteacher most of my life, she knows I will theme, decorate, organize, and freshen up her room and be in heaven.  By "unteacher" I mean I have taught music for several years and regular classroom substitute almost fulltime for several years, but have no teaching degree.  I am the teacher that wasn't.  That is an entirely different blog.  So I am taking a break to get this recipe down for you.  Well that, AND I am tired and out of idea's for the moment!  Super hero's, fall tree's, butterflies, Huskers, and educational material.......how am I supposed to meld THAT into ONE classroom theme.  I know, a different one on each wall.  YES!  She totally owes me for this one! :)  I feel a bit of a cold relapse today.  Maybe I am just tired, but maybe it really IS doctor time.  I HATE doctor offices.  Doctors mean only one thing to me........NEEDLES and scary nurses.  Sorry, off topic a bit........

Anyway, I have had some requests for recipes to feed big families and families with big eaters.  Last night when I decided what I was making for dinner, I was reminded of how much my son loved this meal and that I had no made it for years.  It is easy to change up, so I am going to write it in a way you can choose your options.   You can make this spicy or not. 

 

 

You will need:
1 can tomato soup
1 can of ro-tel (mild, medium, or hot)
1 clove of minced garlic
1 tbsp olive oil
1 tbsp butter

Pick 2 proteins  (I use boneless chicken breasts or thighs, and Italian sausage)
Chicken (boneless or bone in remember bone IN will need a bit longer to cook)3-4 pieces
Boneless Pork Chops 2-3
Italian Sausages 3-4
Polish Sausages 3-4
Smoked Sausages 3-4

In a large skillet add oil and butter and minced garlic.  Saute for a minute without letting the garlic burn.  Add proteins, and brown on all sides on high heat.  Combine soup and ro-tel in a bowl.  When all meat is brown pour mixture over it and immediately lower heat to medium and cover.  Cook for 25-30 minutes.

I serve this with yellow rice or saffron rice.  Its delicous, you can satisfy everyone with 2 meats.   

Enjoy this delicious dish!

Your SPICY chefwannabe
Chris

The Blueberry Duff that wasn't.

I give UP! 

 I have been working my butt off trying to replicate a childhood favorite of my husbands.  My late mother in law apparently never wrote the recipe down, so my journey has been tiring!  I have tried blueberry every which way people!  The dessert is called, "Blueberry Duff".  It is NOT the original European version.  Anyway in the wee small hours of the morning.........2:10 a.m. to be exact, this light shone down from heaven, the angels sang and I knew I had FOUND IT!  The PERFECT recipe that is exactly what my husband described, until I made it.  I realized I read the recipe wrong and since I had already mixed it all up, I had to go ahead and make it.  It turned out quite nice but in no way, shape or form was the infamous Blueberry Duff.

My marriage could be riding on recreating this recipe.  I have decided I will never find the correct recipe.  I am going to have to make it like my husband SWEARS she made it, and see if it works.  At this point, to just have him say...."really close, but not quite" would send me over the moon.  Instead I get....."This is nothing like it, but it is really good and you should make it again".  Grrrrrr......  I makes me get that wifely twitch, come on, you KNOW, you know what I am talking about.  The one you are sure is happening to avoid some hideous crime scene from being made, yea....that one.  So I share with you all.......my Blueberry Pudding Cake.  Enjoy and remember one thing...it is NOT blueberry DUFF!  *said with over the top amount of sarcasm*

Here is what you will need:

2 1/2 ups blueberries, frozen OR fresh
1/4 cup water
1 tsp cornstarch
1/2 tsp plus 1 tsp vanilla
1/3 plus 1/2 cups sugar
1 cup flour
1 3/4 tsp baking powder
1 tsp salt
1 large egg
1/2 cup milk
1 stick butter, melted and cooled

Preheat your oven to 375.  Butter or spray with vegetable spray a 9X9 baking dish

In a small sauce pan combine, water, cornstarch, 1/3 cup of sugar,  and 2 cups of blueberries until cornstarch is dissolved.  Bring to a boil and immediately turn down to simmer for 3 minutes, stirring often.  Remove from heat, add 1/2 tsp vanilla and set aside.

In a separate bowl combine dry ingredients, 1/2 cup sugar, flour, baking powder and salt. 
In another bowl combine wet ingredients, egg, milk, melted butter and 1 tsp vanilla.

Combine dry and wet ingredients together, combining thoroughly but not over mixing.  Take your leftover 1/2 cup of blueberries, toss them in 1 tsp flour and add to mixture.  

Put into greased baking dish, smooth batter and pour warm blueberry mixture over the top.  Bake for 25-30 minutes.  Remove and let sit for 1 hour.  

Serve with ice cream or whipped cream!

I hope you enjoy this dessert!  You can use fresh or frozen berries, and depending on their tartness you may need to add a bit more sugar to the warm mixture.  

Let me know how it goes!!

Your blueberry duff deficient chefwannabe,
Chris

Tales of a starving pantry....

Think back........when you were young.  What did your mother keep in the pantry?  What were her "kichen neccesities"?  Maybe it was flour, sugar, salt, crackers, some canned items, pasta's....?  Think about your own pantry.  Is it running over with items you don't use or don't really need?  Or is it empty and you are not sure what should be in it?  

I can remember my mom having a wall unit of shelves in our basement.  It was always stocked with flour, sugar, powdered sugar, brown sugar, dried pasta, dried beans (gross), canned salmon (triple quadruple gross),  canned fruits and veggies and plenty of chicken noodle soup! hehe  My mom always used margarine, I assume because it was cheap and sometimes she would mix powdered milk and put it in the washed out gallon jug of milk to try and trick us when money was tight, or mix it, half and half.   With 10 kids, we always had cereal on the shelf and a few various items  little hands couldn't reach and would get pushed back further and further until one day someone found them all.  We had a huge garden so my mom canned tomato sauce, crushed tomatoes, green beans, carrots, dill pickles, relish, tomato juice.  We froze corn and lots of other fruit.  It is funny how times have changed.  What we deem "necessary" and things we might not even think of that could make life easier.

This being said, it depends on your level of cooking ability and interest as to what is in your pantry.  What I keep in my pantry would not even be comparable to someone like.....well,  insert name of someone you know who rarely cooks.  I am going to give you what I think is my "necessities" list for the pantry.  It will not be the same as your list, or likely anyone elses list.  But it might help someone who is just starting out, or is just starting to learn to cook or bake.  It might not even be the same as what your spouse thinks is necessary but we all know the none cooking spouse gets little to no say.  Or wait, is that just in my world?!?! teehee

this totally reminds me of our basement pantry

Pantry

flour (all purpose)

sugar (granulated, powdered, brown)

salt

peppercorns

white vinegar

dried pastas

canned tomato products

rice

cake mix

baking mix (basic Bisquick type)

baking soda

baking powder

cornstarch

canned pineapple (I use this alot)

spices

vanilla

tin foil

saran wrap

baggies (qt size and gallon)

parchment paper

cocoa

olive oil

veg oil

non stick cooking spray

Mrs. Grasses Chicken Noodle Soup

Nutella

Peanut Butter

yeast

Stock (chicken and beef even thought I almost always make my own, keep 1 or 2 of each on hand in case)

This is a close and pretty complete list of what I ALWAYS have on hand at all times in the pantry.  OK so I omitted the Spaghettio's but dang it, I didn't want to face my Spaghettio haters!  With these items your cooking and baking options are endless. From breads to cakes, cookies, pasta's!  Use gallon size Ziploc bags for marinating or storing leftovers.  Parchment paper is my newest addition a couple of years ago, what in billy heck did I do before parchment paper?  

Now, let me know what YOU think is necessary in YOUR pantry.  Is there a specific item you NEVER allow yourself to run out of?  Share with us, it might be something we never thought of!  In the meantime, double check, and save yourself running to the neighbors for flour.  When its on sale, stock up!  

Your "time to stock your pantry for winter" chefwannabe

Chris

Beef and Barley Soup

I am ALIVE!  I don't feel much like I am still, but I needed some liquid love today.  My throat needed it and my tummy too!  I saw someone eating beef and barley soup on a show last night and I decided I had to have it.  I know, I know, I am sick but really, it took no more time than heating up a can of soup. *GASP*   Considering my husband is sick as well, I figured it was our best chance at gaining any nourishment tonight!  Seems this cruddy cold business is spread far and wide, seems so many people have it right now that I know.  Let this one pot wonderment warm you from the inside out!  

Here is what you will need:
2 qts beef stock 
1 medium onion
4 large carrots
3 ribs of celery
1 lb. (approx.) roast or steak cut into bite size pieces.
1 cup barley
2 tsp pepper
1 tsp salt
1 tsp thyme
2 tbsp parsley
1 tbsp butter
drizzle of olive oil

And here is what you will need to do with it when you have it gathered up!

Melt butter in soup pot and drizzle in some olive oil.  Chop carrots, celery, onion and beef and drop in pot.  Add salt and pepper.  Let cook on medium about 5 minutes stirring constantly.  Add 2 qts of beef stock.  Add in thyme and parsley.  Let simmer 15 minutes and then add barley.  Cook according to time on the package.  Cook with lid on.  Serve with crusty buttered bread!!

This is definitely a soup HIT in my kitchen.   Its going to get chilly soon, *I hope*.  I am SO ready for fall!  And you will need nice warm bowls of goodness to keep your loved ones toasty!  Add this to your easy peasy pots of soup!  The longer it simmers on your stove *with the lid on* the better it becomes.  Add as much or as little beef as you like, I wished I had added more, thus giving you a measurement larger than mine, but my husband usually like lots of meat in soup and so do I.  

Enjoy, stay well and keep warm!

Your coughing, hacking, chefwannabe

Chris