Category Archives: Chef Valentine

the recipes

THE White Cake~ Jamison’s Favorite~ Chef Valentine

When my youngest child was small

she was a picky eater

and

did not like chocolate.

This is what I would make for

her on special occasions

called

THE White Cake.

{ this was recipe was requested by Karen}

THE White Cake

Make your favorite white cake. {8″rounds}

If it is from scratch or a box, no matter.

I use Dickinsons’s lemon Curd between the two layers.

{lemon curd is sweet, similar to a pudding}

Then I ice the entire cake.

I make buttercream icing from scratch….

but you can use tub icing , whatever is your favorite.

Any white icing will do.

Yesterday was warm and very humid….

the icing was temperamental….

but it tasted great.

There are THREE days left in September.

It is a perfect  time to enjoy THE White Cake.

Enjoy this day….

Love you.

Me.

Key Lime Pie~ Chef Valentine

Citrus awesomeness.

Larry and I have been trying to eat “better”

meaning that I must be more conscious

of what is going into our bodies.

Here is a recipe that looked good.

Key Lime Pie for 280 calories.

KEY LIME PIE

INGREDIENTS

CRUST

1 cup graham crackers

1 Tablespoon brown sugar

1/8 teaspoon salt

1 ounce premium white chocolate, chopped fine

2 Tablespoons butter,melted

1 Tablespoons canola oil

Cooking spray

***

FILLING

1/2 cup plain 2% reduced fat Greek yogurt

1/2 cup fresh lime juice

1/2 teaspoon lime zest

3 large egg yolks

1 {14 oz} can fat free sweetened condensed milk

3/4 cup fat free frozen whipped topping

***

Preheat oven to 350 degrees

Crust: combine crumbs, sugar, salt and chocolate in bowl.

Stir well to combine.

add butter and oil.

Toss with a fork till moistened.

Spray 9″pie plate with Pam

Press crumb mixture on bottom and sides of plate.

Bake at 350 for 8-10 min.

COOL COMPLETLY

Filling: place yogurt, lime juice, zest,3 egg yolks and sweetened condensed milk

in bowl.

Beat at medium speed for 2 min.

Pour into cooled crust.

bake at 350 for 15 min, till filling is “set”

COOL COMPLETLY

cover and chill for 2 hours.

Serve with whipped topping.

Calories per slice- 280

Enjoy,

Till next time,

Valentine

 

 

Chocolate Love Loaf~Chef Valentine

 Last week, I found a recipe.

It is like cake, but like a quick bread too.

The recipe was in an old church cookbook from Half Price Books.

I tweaked it a bit….and Larry changed the name of it.

{say it in your best Barry White voice}

Chocolate Loveeee Loaf

 1 1/2 cups mini semi sweet chocolate chips {divided}

1/2 cup butter-softened.

2/3 cups brown sugar

2 1/2 cups all purpose flour

2 eggs

1 1/2 cups unsweetened applesauce

2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

GLAZE

1/2 cup mini semisweet chocolate chips

1 Tablespoon butter

 3 Tablespoons Half and Half

1/2 cup confectioners sugar

1/4 teaspoon vanilla extract

****

Grease and flour 2 loaf pans {medium pans}

Preheat oven to 350

Melt 1 cup chocolate chips- set aside to cool

Cream soft butter and brown sugar till fluffy

Add eggs and cooled chocolate

Mix well

Add applesauce and vanilla

COMBINE- flour, baking powder, baking soda and salt

Add to cream mixture

Stir  in 1/2 cup non melted chips

bake for 40 min

Take out. Let cook for 20-30 min

make glaze.

*******

Melt 1/2 cup of mini chips and 1 Tablespoon butter together

Stir in  half and half

Remove from heat. stir in confectioners sugar and vanilla.

drizzle over Chocolate Love Loaf

*****

We enjoyed one loaf then sliced and froze the second loaf.

I call this…

Larry’s Chocolate LOVEEEEE Loaf.

Till next time,

Valentine

Valentine’s Egg Sandwiches

 

Herbs grow crazy on our back patio…

and a rosemary bush stands in the front entry.

What is it about fresh herbs? Wholesome and comforting.

I use them daily and give them a haircut each weekend.

Yesterday, the chives were tall and we needed comfort food.

Larry asked for

Valentine’s Egg Sandwiches.

 many of you asked for the recipe….

****

Egg Sandwiches

{makes 4}

ingredients

4 slices of your favorite bread {we use wheat}

8 slices of bacon or turkey bacon

4 lovely slices of tomato {lovely meaning not to thin}

4-8 slices of your favorite cheese (I use what is in the fridge}

4 eggs

kosher salt

4 Tablespoons chopped chives {chopped}

method

Cook bacon till crisp.

Slice tomato.

Heat broiler and toast bread on both sides.

Leave bread on pan while you work,

place 1 slice tomato on each slice.

Place 2 slices of crisp bacon on each slice.

Top the bacon with cheese, either one slice or two.

Now is time to place these under the broiler till cheese bubbles.

Bring them out and let sandwiches  cool while you fry or poach your eggs.

I fried ours.

When egg is finished, place on the top of cheese

and sprinkle with fresh chives.

Serve with lemonade.

Enjoy on the patio.

Can life get any better?

Till next time.

Valentine.

Blueberry Pancake Casserole~Chef Valentine

Hi.

Larry and I had to switch up Sunday Dinner and Movie

due to broken hearts

and

had Sunday Breakfast and Mimosas instead.

Things will get back to normal in a few weeks,

and

then I shall share a few recipes.

Till then

for today’s offering:

****

BLUEBERRY PANCAKE CASSEROLE

Crumb Topping Ingredients:

1/2 cup flour

3 Tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 Tablespoons butter-cold-cut into cubes

Casserole Ingredients:

2 1/2 cups all purpose flour

2 Tablespoons sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking powder

2 eggs

2 cups buttermilk

1/2 cup milk ( I use 2%)

4 tablespoons butter melted

1 1/2 teaspoon vanilla

2 cups of fresh blueberries

Maple Syrup

***

Preheat oven to 350 degrees

Spray 13 X 9″ baking dish with Pam

***

Prepare Crumb Topping

In medium bowl, combine flour, sugar. cinnamon and salt.

Add butter and use your fingers to work into flour

till it looks like wet sand.

Butter size should be pea size or smaller.

Put into fridge while making the casserole.

***

Make Casserole

In large bowl, combine flour, sugar,

salt, baking powder,baking soda.

In a separate bowl, combine eggs,

buttermilk, milk and melted butter

Add wet ingredients to dry ingredients.

Using a spatula to stir, till just combined.

{do not over mix!}

Batter will be lumpy.

Pour into prepared baking dish.

Sprinkle blueberries over top.

Sprinkle crumble topping over blueberries.

Bake 45 min till golden and edges

are pulling away from the sides of baking dish.

I spoon helpings out of dish and drizzle with maple syrup.

Perfection with Mimosas.

There is something special about a family breakfast.

Enjoy.

Till next time,

Valentine.

Grilled Pork Wraps~Chef Valentine

Since my health issues, I have been having trouble with my weight.

Weight Watchers has been my life-saver.

I have gained a few pounds, but the program is helping me

stay in a safe zone, while I take meds that are saving my life.

Last Sunday, I made

GRILLED PORK WRAPS

It is a wonderful recipe from my new

Weight Watchers Cookbook.

Larry picked out the recipe and it was superb.

6 Smart points per serving

and

261 calories per serving.

The flavor is amazing, we cannot wait to make it again.

GRILLED PORK WRAPS

Ingredients

3 Tablespoons lime juice

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon cumin

3/4 teaspoon salt

 3/4 pound pork tenderloin trimmed and cut into 1/2 thick slices

2 cups packaged cole slaw

1/2 cup diced pineapple

1/2 cup chopped cilantro

1 green onion sliced

4 large wheat tortillas

***

Combine 1 tablespoon lime juice, 1 teaspoon oil, oregano, garlic powder, cumin and 1/2 teaspoon salt in zip loc bag.

Stir to mix well. Add pork and close bag, turn about 5 times to coat well.

Put into fridge.

Let marinate, over-night or 2 hours.

Combine coleslaw mix, pineapple, cilantro, scallion, remaining 2 tablespoons lime juice and remaining 1 tablespoon oil

and salt in bowl. Mix well, set aside.

Spray pan with Pan and place on medium heat.

Place pork in pan and brush with remaining marinade.

Cook pork about 5 min each side depending on size.

Let rest for 3 min.

Divide pork evenly between tortillas

top with 1/2 cup slaw.

TIP

I put my slaw on first…

I cannot tell you how wonderful this taste profile is.

 261 calories per wrap!

and 6 Smart points!

Pork Wraps is on next weeks menu, with a green salad.

***

I am missing weigh-in today….have an appointment,

but this afternoon,  I hope to get a 3 mile walk in.

Healthy, healthy, healthy.

Till next time.

Valentine

Funeral Potatoes ~ Chef Valentine and The Pioneer Woman

 I spent a lot of time resting this past month,

lying the big bed, knitting, reading and watching a little TV.

While watching one day, this recipe looked inviting.

Thank you Pioneer Woman!

Larry and I made it the following weekend.

Meal one was with baked salmon, and green beans. {Sunday}

Meal two was with turkey bacon and fried egg. {Monday}

Meal three was with brats and a salad. {Wednesday}

Needless to say, it was a hit.

It reheats easily and tastes amazing with each meal.

FUNERAL POTATOES

ingredients

1 stick butter

1 medium onion finely diced

1/4 cup all purpose flour

1 cup milk

2 cups cicken broth

Kosher salt and pepper

1 1/2 cups Montery Jack cheese

1 cup sour cream

1/2 cup grated cheddar

2 cups kettle potato chips crushed

1/4 cup Parmesan cheese

1 (20-30 oz) bag of  hash-browns (thawed)

***

Preheat oven to 350 degrees

Grease 13 X 9″ baking dish 1 tablespoon of butter

Heat large deep skillet over medium heat.

Melt 6 tablespoons butter add onions, stir till soft.

Sprinkle with flour and stir 2 min. whisk in milk and whisk out lumps.

Add broth and whisk again. simmer 3 min till thickens.

Add salt and pepper. Take off heat.

Stir in Jack cheese, sour cream and cheddar.

Add the hash browns and mix everything together.

Transfer to baking dish.

melt one Tablespoon butter in small pan.

Add crushed kettle cups and Parmesan stir.

Sprinkle over casserole.

Cover-cook 20 min.

remove foil and cook for 20 min longer.

Top will be brown and bubbling.

Rest 15 min before serving.

This was a great meal for a large group or for left overs….

Thank you Ree Drummond.

Please let me know if you try this…..

Till next time.

Valentine

Paprika Pot Roast~ Chef Valentine

 

Friday “date night” at the dining room table was a hit.

(My Larry set the table!)

Life has been bumpy lately

and

trying out a few new spice tricks

and

serving it on a table and not a  bed tray sounded perfect.

*****

PAPRIKA POT ROAST

1 (3 pound) chuck roast

2 Tablespoons vegetable oil

1/2 tablespoon salt

1/2 tablespoom pepper

4 cups carrots sliced in 2″ pieces

2 cups yellow onions rough chop

1 cup celery rough chop

1 (10.75 oz) can beef consomme

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2  chili powder

 *****

Heat oil in skillet over high heat.

Rub both sides of roast with salt and pepper.

Cook in skillet 3-4 minutes each side till browned.

Place roast into  large Crock Pot.

Add carrots, onion, celery and tomatoes.

In a bowl, add consomme, cumin, paprika and chili powder.

Cook on low for 8 hours, till meat is tender.

Serve with mashed potatoes and lemonade.

Enjoy!

Till next time.

Valentine

F. Scott’s Egg Breakfast~ Chef valentine

While in Paris, I do a bit of history investigation

as we play,visit friends and work.

Last year, a friend introduced me to a meal

that was said to be F.  Scott Fitzgerald’s Favorite breakfast.

After a long day {in Paris},

Larry and I made it up the stairs to our apartment.

He wanted breakfast for dinner

and I had just been given the recipe and story.

It is said that this recipe originated in Lyon, FR.

Hemingway was with F. Scott and they had a big breakfast

before starting a drive to Paris….

******

Fitzgerald’s Eggs

1 tablespoon unsalted butter

10 eggs

2 Tablespoons cream

1 teaspoon fleur de sel (or course salt)

1/4 teaspoon freshly cracked pepper

1 cup shredded mature cheese

1/4 cup chives

{I usually cut the recipe in half}

Heat butter in non stick skillet over medium heat.

In a large bowl whisk eggs, cream, salt and pepper.

Pour into prepared, hot pan, cooking for about 4-5 minutes.

Stir occasionally {2-3 times}, to desired doneness,

adding cheese and chives just before eggs are set.

This has become Larry’s favorite egg dish.

Serve with your favorite breakfast meat and bread….

Serves 4-6 people

Bon Appetit.

Till next time.

Valentine

Crêpe Day (and recipe)~ Chef Valentine

Yesterday, was Crêpe Day.

The Catholic holiday of Candlemas, on 2 February,

is a feast to commemorate the purification of the Virgin Mary and the presentation of baby Jesus.

In France, this holiday is called la Chandeleur, Fête de la Lumière,* or jour des crêpes.

It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air.

If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year.

I read one story, that February 2nd, was when the Baby Jesus

was presented at Temple in Jerusalem.

In the 1400’s in Rome,

the Pope handed out savory crepes to the crowd as the day was bitter cold.

Larry and I make crepes on Jour Des Crêpes. , usually for dessert.

The batter is from a charming cook-book that Rosemary gave me.

******

Crêpes

1 1/2 cups all purpose flour

1 Tablespoon sugar

pinch salt

2 eggs

About 2 1/4 cups milk

Melted butter for frying

~~~~~

1. Mix, flour, sugar and salt in a bowl.

2. Make a well in the center of dry ingredients and crack in the eggs.

3. Gradually mix the ingredients together, adding enough milk for the batter

to have the consistency of heavy cream

4. Do not over mix as this will make the crêpes rubbery.

5. Refrigerate batter at least one hours or overnight.

6. If the batter has thickened to much, add a bit of milk to make it the correct consistency.

Heat 6-7 inch heavy saute pan.. Brush in melted butter. Pour 3-4 Tablespoons of patter into pan and quickly swirl so the batter covers the inside.

Cook for 1 minute, then loosen the edges with a spatula, turn over and cook for another minute.

Slide out of pan, then repeat to make 10-12 crêpes.

{ I use a larger pan, and make 5-6}

Grease the pan after each crêpe.

*don’t worry. The first one is always a little wrong

**Keep the cooked crêpes warm.

Place them on a baking sheet, cover loosely with foil and place in over at 200 degrees.

We spread them Nutella and slice bananas over top.

You can fold them to make hand-helds….

but I just folded them over once and served them on plates.

The Cottage was a happy place

and there were no left overs.

Until next time,

Valentine