Chef Valentine

recipes

Larry’s Veg Soup ~ Chef Valentine

- robin

As promised, here is Larry’s Vegetable soup. It is one of our favorite soups and we keep it in the freezer during the winter. I will be estimating the ingredients as Larry isn’t much into cooking in a an accurate way. When he made the soup on Sunday, I watched him and took notes. Here is what I saw…

Larry’s Veg Soup

Ingredients:

2 tablespoons olive oil

1 1/2 cups chopped yellow onion

1 1/2 cups chopped carrots (about (4)

1 small bag(12 oz?) frozen green beans

1 small bag(12 oz?) frozen corn

1 small bag (12oz?) frozen peas

4 cloves garlic minced OR2 Tablespoons pre-minced garlic in jar

64 oz low-sodium chicken broth (beef OR vegetable)

2 (14.5 oz) cans diced tomatoes, undrained

1/3 cup chopped, fresh parsley

1/2 teaspoons dried thyme

Salt and pepper

*You can exchange our veggies for your favorites if needed. This recipe is very flexible.

***

Instructions:

Heat olive oil in large pot over medium heat.

Add onions, celery and sauté for 4 minutes then add garlic and sauté one minute longer.

Add broth, undrained tomatoes parsley, thyme, salt and pepper to taste.

Bring to a boil, then add frozen green beans, corn, and peas.

Bring back up to a boil and cook till the frozen veggies are tender

This soup recipe is delicious. We keep it in the freezer during the winter as it makes a huge batch. PS: you can always throw in a handful of rice or noodles! Larry sometimes uses leftover rotisserie chicken as his protein, just throw it in the soup at the end of cooking.

Dear Larry, thank you for sharing your recipe today.

Till next time!

Valentine

Tolbert Cobbler~ Chef Valentine

- robin

I bought blueberries last weeekend. Larry and I enjoyed them very much and we had some left over. Taking the left over blueberries, I made a cobbler. {recipe given to me by Larry’s Aunt 30 years ago}

Photo: Tolbert Cobbler

Tolbert Cobbler

Igredients

2 cups fresh or frozen fruit

1 Tablespoon lemon juice

1 1/2 cups sugar-divided

1/2 cup butter-cubed

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup whole milk

1 egg slightly beaten

***

Preheat oven. 350 degrees.

In sauce pan add fruit- 1/2 cup of sugar and 1 tablespoon lemon juice. Bring to a boil and set aside.

Place butter in 7X11″ baking dish. Place in oven 5-10 min till melted. Take out of oven.

Small bowl- add 1 cup sugar, one cup flour, 2 teaspoons baking powder, 1 teaspoon salt, 3/4 cup milk, and 1 egg. Stir till well combined.

Pour batter over melted butter. DO NOT STIR

Spoon fruit mixture over batter. DO NOT STIR

Place in 350 degree oven and bake 35-45 minutes till golden.

You can serve this warm, at room temperature or cold. Vanilla ice cream is always a welcome topping.

When this was made for us years ago, the recipe was nowhere in sight. It was made by memory and I was so impressed. I still use the recipe…and it is still as good.

If you make this Cobbler….you will bave a wonderful day. That is a promise.

Till next time.

Valentine

Reuben Pinwheels~ Chef Valentine

- robin

I have been making lists of appitezers to try for Larry’s “boards.” This one has been screaming to be tried for months. It is a winner. Larry and I ate a lot of them and I put the left overs in the fridge. They are delish cold too.

These have the ability to be great for parties, picnics and a St Patricks Day celebration. Enjoy.

Photo: Reuben Pinwheels

Ingredients

1 sheet frozen puff pastry, Thawed

6 slices of Swiss cheese

5 slices of deli corned beef

1/2 cup sauerkraut, rinsed and well drained

1/4 cup thousand island dressing

*****

Preheat oven to 400 degrees.

Unfold the puff pastry: layer with Swiss cheese, corned beef and sauerkraut to within 1/2″ of edges.

Photo: Rolling jelly roll style

Roll jelly roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheet { I just used parchment paper} cut side down.

Photo: Ready to bake

Bake the rounds 18-20 minutes until golden brown. Serve with salad dressing.

Please enjoy. Till next time.

Valentine

Irish Cream Chocolate Trifle~Chef Valentine {Non-alcoholic version}

- robin

This recipe is brand new. {credit to Margaret Wilson for her recipe} Our church had its annual 4th of July pot luck last Sunday and this is what Larry and I took……

Photo: Irish Cream Chocolate Trifle

Ingredients

1 package devils food cake mix

1 cup refrigerated Irish cream nondairy creamer

3 1/2 cups of 2% milk

2 packages {3.9 oz} instant chocolate pudding mix

3 cups whipped topping

20 Andes candies, chopped

***

Prepare and bake the cake according to package instructions using a 13 X 9″ pan. Cook in pan for one hour.

With wooden skewer, poke holes in cake about 2 ” apart. Slowly pour creamer over devils food cake. Refrigerate covered one hour.

In a large bowl whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes.

Cut cake into 1 1/2 cubes. In a 3 qt trifle bowl, layer a third of each of the following: Cake cubes, pudding, whipped topping and candies. Repeat Layers twice. Refrigerate till serving.

***

Larry scores this dessert a 10 out of 10. It was a hit at the Presbyterian Church and at The Cottage!

P’s and Q’s Snack Mix~Chef Valentine

- robin

Due to the many requests for the snack mix

posted yesterday,

here is the recipe for my P’s and Q’s Snack Mix.

P’s and Q’s Snack Mix

ingredients

4 cups Honey Nut Cheerios

2 cups pretzel minis or sticks

2 cups Cheeze-its

1 cup Wasabi peas

1 cup unsalted peanuts

1 3oz package Ramen Noodle soup

{noodles crushed and save the flavor packet for later}

1 stick butter

1/2 cup grated Parmesan

****

*Preheat oven to 300 degrees

*Line baking baking pan with parchment paper

{I use a jelly roll pan}

*In a large bowl, combine:

   Cereal

   Pretzels

   Cheeze-its

   Wasabi Peas

   Peanuts

   Crushed  ramen noodles

*In a  small pan, melt 1 stick of butter

add ramen seasoning and Parmesan

*pour over snack mixture and toss well to coat.

*Spread on baking sheet.

*Bake 15-20 min till cheese melts

*Cool and serve. {or package as gifts.}

******

I gave one jar away as a gift and Larry has been enjoying his jar.

{Larry’s is half gone!}

It received great reviews

and

watching people scarf it down is the best compliment of all!

Enjoy  and till next time.

Valentine

Limoncello Gateau~Chef Valentine

- robin

Photo: Limoncello Gateau by Chef Valentine

Limoncello Gateau

Ingredients

1 lemon cake mix

1 {3 oz} box of instant lemon pudding

4 large eggs

1/2 cup vegetable oil

1/2 cup lemon juice {I use fresh}

1/2 cup Limoncello

1 lemon zested, using the entire lemon.

1 cup of pecan halves or toasted almonds

Glaze

1 stick butter {melted}

1 cup sugar

1/4 cup water

1/2 cup limoncello

Cake Directions

*Preheat oven to 350 degrees.

*Grease and flour traditional bundt pan.

sprinkling pecans or almonds evenly into bottom.

*In mixing bowl, add, lemon cake mix, lemon pudding.

 4 eggs,, oil, lemon juice.

Limoncello and zest of lemon.

*Mix well, for 3-5 min.

*Pour into prepared bundt pan.

*Bake for 45-55 min or till toothpick comes  out clean.

*Remove from oven and leave in pan while you make the glaze.

*Make glaze: Melt Butter in large sauce pan.

Add sugar, 1/4 cup of water.

*Boil  on high for 3-5 min till spoon is coated.

*Remove from burner and add 1/2 cup Limoncello.

*Sitr  well.

*Using a wooden skewer or chop stick, poke many holes in cake.

*take glaze and slowly spoon over cake, letting it absorb into cake.

*Use all of the glaze.

*Allow the the cake to sit in pan for about 20 min, then turn out onto a plate.

*Cool completely.

Awhile ago, I had a piece of  Limoncello layer cake

at a local restaurant. {it had amazing frosting}

It was very good but I wanted a version

that was not so fussy.

Using an old fashioned rum cake recipe to base it on,

here is my version of  a Limoncello  bundt cake.

Please enjoy, let me know how you liked it,

and

till next time.

Valentine

French Trifle~Chef Valentine

- robin

I had  many requests for this recipe.

Forgive the delay….

I made the trifle recipe up as I went

and

only had my notes.

So, today with notes in hand

and photos, here we go!

***

FRENCH TRIFLE

Ingredients

A TRIFLE bowl

Lady Fingers~ 1-2 packages

Instant Chocolate Mousse- Dr Oerker, 2 boxes

Cherry pie filling- Lucky Leaf 1 can

Cool Whip-8 ounces thawed

Amaretto-2-4 teaspoons- or to taste

***

Make the chocolate mousse and set aside

Open pie filling and set aside

Leaving Cool Whip in container, add Amaretto to taste, mix well

{I am not a Cool Whip fan, so I add amaretto and it is wonderful!}

***

Now it is time to layer the trifle.

Play with the layers so the look pretty from the side.

Next time, I will make mine prettier.

Layer 1~  1/2 of the lady fingers {hold a few aside for decoration}

Layer 2~ 1/2 Chocolate mousse

Layer 3~1/2 Cool Whip

Layer 4~ 1/2  Pie filling

Layer 5~Lady fingers

Layer 6~ Chocolate Mousse

Layer 7~ Cool Whip

Layer 8~  Pie filling

Decorate and refrigerate for a few hours.

It held up for about 3 days in the fridge.

Larry ate it ever day, he loved it.

Please enjoy.

Till next time.

Valentine

Chicken Tacos Perfection~ Chef Valentine

- robin

Chef Valentine’s Chicken Tacos Perfection

INGREDIENTS

1 Tablespoon olive oil

1 rotisserie chicken shredded {about ½ pound}

½ packet {or entire packet if you like} Old El Paso taco seasoning

½ onion, diced

1 {14 oz} can diced tomato {important-well drained}

1 {4 oz} can Old El Paso chopped green chilies

12 Old El Paso crunchy taco shells

1 can Ortega can refried beans

2 cups Mexican blend shredded cheese

***

Preheat oven to 400 degrees.

Heat olive oil in medium skillet.

Add onion and cook for 5 min.

To onions, add chicken, taco seasoning, tomatoes and chilies.

Stir well and cook on low-med for about 10 min.

Line 13 X 9” baking dish with foil. {do not spray with pam}

{the foil keeps your tacos crisp while baking}

Place taco shells in baking dish, standing up.

Spoon 1 Tablespoon beans into the bottom of each shell.

Then top with the chicken mixture.

Top with all of the cheese.

Bake for 12-15 min till shells are browned and cheese melted.

Remove from oven.

Add your favorite taco toppings.

We like sour cream, salsa and Jalapeños

We paired this with red wine. AND IT WAS WONDERFUL

Salsa, chips and a salad.

This my favorite new recipe.

I predict that is will be a favorite old recipe soon.

Please enjoy.

Till next time,

Valentine

 

Key Lime Pie~ Chef Valentine

- robin

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

- robin

 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