Jack Skellington and Sally

Nightmare before christmas cake, done by someone I admire.  To see more creative cakes, visit my food art page.

 Or try one of your own...

Shop now!-100's of new Store Items up-Southern, African, Add'l. gluten free,Spanish, Vietnamese

Shop Now !
100's of new Store Items up-
Southern, African, add'l. gluten free, Spanish, Vietnamese pages now up.

I have added several new items, as well as many new pages of ethnic foods.  My store is ever increasing to provide you with the largest selection anywhere.  Find your hard to find spices here.  If you are cooking for a friend who eats a different style of food than you do, check out the pages for suggestions on what to prepare. 

Thanks always for your support and interest.
Chef Christy

Toasted coconut pudding

Toasted coconut pudding
If you've never had homemade pudding, then you've never really tried pudding.


   
Ingredients:
2 cups of milk
2/3 cup brown sugar
2 egg yolks, beat slightly
2 tbsp cornstarch
2 tbsp butter
1 tsp almond extract
1/8 tsp salt
1/2 cup of sweetened coconut, under the broiler for 3-5 minutes to toast and brown.

To Prepare:
Mix the sugar, cornstarch, and the salt.  Add to a sauce pan and slowly stir in the milk.  Continue to stir, and cook over medium heat until it thickens.  Bring to a boil, boil and stir for 1minute.  Stir 1/2 of the milk mixture into the egg yolks.  Then add back into the pan with the remaining milk mixture.  Remove from the heat, and stir in the butter and the almond extract.  Pour into 4-6 dessert dishes, and place in the refrigerator for a couple of hours.  At the end of this time, sprinkle with the toasted coconut right before service. 


                             

Chicken Piccata-My version

Chicken Piccata (or Milanese)-my version 
 Ingredients:
6-Boneless, skinless chicken thighs
1/3 tsp salt
1/3 tsp pepper
1-2 tbsp rosemary
1/2 tsp garlic powder
1 1/2 cups Italian breadcrumbs (I like progresso)
4 eggs
1 cup of flour

To Prepare:  Gather 3 pie tins or bowls.  Mix the flour and the seasonings, and place in a pie tin or flat bottom bowl.  In another tin, put the 4 eggs, stir a little.  And in the last tin, add the breadcrumbs.

Next, using clingwrap, cover a large section of your work surface, place a chicken thigh on the wrap, and cover with another piece of clingwrap.  This keeps your pieces together, and keeps your board free from contamination.  (I always wash the board after this anyway, but it really helps to limit the raw meat on your board).  Using the flat side of your meat tenderizer, pound the chicken pieces until 1/4 inch thick.  Continue and pound the rest of the pieces.  Next set up your three bowls, left to right helps, as flour mixture, then egg, then breadcrumbs.  Also having a plate with wax paper
squares to place between the patties, will aid in their stacking, and allow you to place in the refrigerator until ready to fry.  Dredge the meat pieces in the flour, pat off excess flour, then dip into the egg, both sides coated.  Next place in the breadcrumbs covering all sides well.  Put off to the wax paper plate.  Continue with all pieces.  You may have better luck doing the first step as an assembly line.  Do all the flouring, then dip
1 at a time into the egg and breadcrumbs. 
To fry them:  Heat up your pan, add some canola oil, and 1tbsp butter (the oil will keep the butter from burning, and you still get some of the butter taste).
Place 2-3 piccata pieces in the pan at one time.  Cook for approximately 3-5 minutes per side until brown and cooked through.  You will notice the texture is firmer when done.  Drain on paper towels.  Add more oil, and more butter, and cook the 2nd batch.



My version of Piccata-A discussion on Milanese vs. Piccata:

Well, firstly, I have never enjoyed this with lemon sauce so I don't serve it with one.  My family loves this recipe, and likes them just as they come.  Besides, without sauce, you can keep the fried crispness.

Also,  I have since learned that this is technically a milanese in that it has breadcrumbs as a 3rd step, and a picatta ends with the egg step.

That being said, this will always be chicken piccata to me.

Vegan Carrot Chips

Carrot chips-(Vegan)
big carrots, sliced thin ( I used a mandolin but not necessary)-canola oil med high heat,275-300 degrees, then sprinkle with a mix of salt, pepper, garlic powder ,nutmeg, dill and rosemary.  They are quite unique and look like bacon.  They are fun alternative for potato chips and are vegan as well.

STORE-Raw, Fresh, Gluten Free, Organic, Kosher,Vegan,Vegetarian,Everyone

Hi, my store is ever increasing.

Please check out my pages for different parts of the world.  I'm still adding them, so if you don't see yours, it's coming.  Also, I always encourage everyone to try new things and spices, foods, etc., you never know when it will be something you continue to add as one of your usuals in your kitchen.

Also, I have started a page of :Grocery-My favorites.  These are items I try to keep on hand, and a few that I buy occassionally or save for special occassions.  All have been hand picked and I hope you love them as much as I do.

Also, Remember my store for Fresh, Organic, Raw, vegetables around the world.

If Kosher?  , I have so many items for passover or everyday done to kosher specifications.  Enjoy all your items. Buy here.

Gluten Free?  I have you covered, your own page of ingredients or treats already made.

Vegan?, so many vegetables available, egg substitutes etc.
            I think I'll have things you've never tried.  It's a huge variety of interesting things to try and everyday items we all love.

Please check it out and buy a new item to try today !

Meatball Sandwiches-Dinner for the Family for under $ 10.00

Meatball Sandwiches

Ingredients for meatballs:

1 pound of ground beef (I like 15% fat burger)

1/3 tsp of salt

few turns of pepper
2 tbsp of balsamic vinegar
1/2 tbsp of olive oil
1 tbsp dill
1 tbsp rosemary



Ingredients for sauce:

1-15 ounce can of tomato sauce

1 tbsp of barbecue sauce

1/3 tsp of salt

few turns of pepper

1/2 tbsp dill

2 tsp rosemary

1/2 tsp thyme

1/4 tsp paprika

1 tsp oregano

2 tsp basil

Also needed will be:

5 sandwich rolls

olive oil

lettuce

tomato

 

Mix up the meatball ingredients in a small bowl.  To form the balls (15 for 5 sandwiches), you'll want to take a small amount of meat and form a ball about 1-1 1/2 inches diameter (or across).  Roll it between your hands to help form the ball.  Heat up some olive oil in a stockpot or saucepan.  Add the meatballs, and brown on all sides-2-3 minutes.  Then lower the heat to medium low, and add the mixed up sauce ingredients.   Re-bring it to a simmer, and turn to low.  Simmer on low for at least 45 minutes to an hour.  The longer you leave them, the better they get and the sauce develops nicely.  I simmered mine for 

2 1/2 hours.

Break up the lettuce, and slice the tomatoes in half, and then into slices.  Brush the buns with olive oil and bake at 400 degrees F for 2-4 minutes per side.

You are now ready to assemble your sandwiches.

Add the lettuce and the tomato.

Top with 3 meatballs per sandwich, and a tablespoon or two of the sauce.

Top with the bun top, and you're eating ! 

Gourmet feel at a budget price.



Banana Coconut Cream Pie

Banana Coconut Cream Pie

Ingredients:
1 package of instant banana pudding
2 1/4 cups milk
2 cups whipping cream
1/3 cup powdered sugar
1 cup of coconut, brown under the broiler for 3-5 minutes
1 pie crust, homemade or pillsbury pie crust

I used a springform pan, but any pie plate is fine.  I just liked the tall sides the springform pan provided.

Bake your pie crust at 400 degrees F for 12-16 minutes until brown.  Cool.  Mix up the pudding mix and the milk.  In a separate bowl, whip up the cream and when almost done, add in the sugar while mixing.  Next take the coconut that you've browned under the broiler for 3-5 minutes, until browned slightly.

Next, layer the pie.  Add in 1/2 of the pudding mixture and use an offset spatula to smooth even.  Next take 1/3 of the whipped cream, and use the spatula to smooth out.  Sprinkle with 1/2 of the toasted coconut.  Add the rest of the the pudding, smooth out.   Then 1/3 of the whipped cream mixture, smooth out.  Next, place the last 1/3 of the cream into a pastry bag.  In the center of the pie, sprinkle the remaining coconut.  Use the pastry bag to make swirls around the edge of the pie.
                              

                         

Unique Double Chocolate-Chocolate Chip Cookies

Unique Double Chocolate-Chocolate Chip Cookies


Ingredients:
1 pound of butter or margarine (if you choose butter, danish creamery is great)
2-4 ounce bars of ghiradelli 60% cocao, bittersweet chocolate bars
16 ounces of Nestle's semi sweet chocolate chips
2 cups brown sugar
1 cup white granulated sugar
2 tsp baking powder (I've used clabber girl brand all my life)
2 tsp salt
4 eggs
2 1/2 cups walnuts
3 tsp vanilla
4 1/2 cups flour

Another version is 18 ounces of the Bittersweet, and 6 ounces of semi-sweet-play with it.

What is unique about these cookies?  Well, for starters, they aren't your usual chocolate, chocolate chip cookie. Those are usually a chocolate cookies simply that you've added chocolate chips to. 

This is a twist on your usual chocolate chip cookie in that the large pieces of bittersweet chocolate melts differently than the semi-sweet, and that with the addition of a larger percentage of brown to white sugar ratio, you end up with a really interesting depth of flavor in a nice chewy cookie.

To Prepare:
Soften buttter to room temperature.  Place in your mixer or a mixing bowl.  Blend together the butter, or margarine, sugars, and vanilla, until smooth.  Add in the eggs one at a time, beating after each addition.  In a separate bowl, mix together the flour, salt, and baking powder.  Then add into the other mixture 1/2 cup of dry per addition. 

Take the chocolate bars and break up into small pieces.

When all the dry ingredients are incorporated, turn the mixer down to stir, and add the chocolate bars pieces, semi sweet chocolate chips, and walnuts.  It's okay if the pieces get broken up a bit.

I
 

 I used a small ice cream scooper to ensure even sizing of dough for the cookies. They bake for 12 minutes at 375 degree F. Remove to a cooling rack. Cool at least 10 minutes before putting them into a tupperware, where they will stay very well until desert time. They can also be placed in the freezer this way, and last for a month.

                                                                                                         
                           

Panko Raosted Potatoes

Panko Raosted Potatoes

 Wash potatoes thoroughly, and drizzle with olive oil, salt, pepper, dill, and panko breadcrumbs.    Roast in a 375 degree F oven for 45 minutes or until soft.

Vegan Salad-Raw

Fresh Summer Salad V
2 large romaine lettuce leaves with salsa of mango,tomatoe, avocado, and homegrown peas, with a balsamic reduction on top. To make a balsamic reduction, simply pour 1/2 cup balsamic vinegar into a sauce pan over medium heat, and reduce by half. Done.

Cooking Delicious Food: Corned Beef served with brown grain mustard

Cooking Delicious Food: Corned Beef served with brown grain mustard: "Corned Beef served with brown gulden's mustard and sauteed zucchini Place whole corned beef into a crock pot. Cover with w..."

Unique Mashed Potato Puffs-tell the kids they're french fries

Mashed Potato Puffs-tell the kids they're french fries

Take your favorite mashed potato recipe and try this one.  One trick I use is to bake the potato instead of boiling the potatoes for this recipe.  Actually I wash the potatoes well, poke each with a knife and microwave them (3 large ) for about 8-9 minutes on High until soft. 

Cut in half and scoop out inside into a bowl.  Do this for all potatoes. Add butter, salt and pepper to your taste. 

Place into a pastry bag, in my case, no tip was used at all, and then bring the tip towards you three times, and move onto the next one.  Then at this point, you can place in the refrigerator until service time.  Bake at 400 degrees for 20 minutes.  They are a surprising unique way to eat mashed potatoes.  They are a finger food, and they are simply mashed potatoes as well.  My son said that they seem like bread initially, but then the mashed potato part comes into play.  He also liked picking up his mashed potatoes as a finger food.

Corned Beef served with brown grain mustard

Corned Beef
          served with brown gulden's mustard and sauteed zucchini


   Place whole corned beef into a crock pot. Cover with water.    Most of these will come with a small packet of seasonings.  Cut open and pour out into the water.   This is all that is usually needed to season this brined roast. This one didn't come with one, so I added whole mustard seeds, peppercorns, and bayleaves.  Cover and slow cook on High for 4-7 hours, or on Low for 7-10  hours.  Personally I cook mine on High for about 5 hours, and then check if it's getting close, and lower it to the Low setting, and cook for an additional 1-2 hours while I prepare the side dishes.

Slice on the bias and serve with mustard, some potatoes and a nice vegetable.
 

Fruit, Cheese and honeycomb appetizer

Fruit Appetizer, with fancy cheeses & sage honeycomb

This is so easy, use whatever items you like.  I enjoy it spread out on a large plate, and making the cheeses in different

shapes. This appetizer has apple slices, raspberries, Ireland Dubliner cheese, Aged Cheddar cheese, Parmesan cheese triangles, and Sharp Cheddar, almonds and sage Honeycomb.

 Sage Honeycomb-surprisingly good with fruit and cheeses.  We went to a tasting menu at the Ritz Carlton one time, and they served their cheese course with honeycomb, so I tried it at home, and loved it.

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Puff Pastry with butternut squash

Butternut squash in puff pastry

Mis en plas (your ingredients before you start)

Ingredients:

l can of vegetable stock (14.5 oz)

l box of puff pastry from your freezer section in your supermarket-2 sheets

1 1/2 cups Butternut squash, (boiled in veg stock for 4 minutes, then drained and mashed)

oil spray

Salt

Pepper

1/2 tsp Nutmeg

1 egg to seal the edges

  

You can do these either as circles or squares, your choice depending on your equipment, and wants.  These are ring molds, use as cookie cutters for the bottom on your h'orderve pastries.  Place the circles into greased ring molds at the bottom.
Cut 1 1/2 inch strips to line the side, pressing down onto the circle placed in the bottom already.  Prick the bottom with a fork a few times.
Bake 20-25 minutes until golden brown.  During the cooking process, these circle ones may need reshaping as they puff up.  Simply use a spoon to press against the sides again a couple of times.
Cool on a wire rack.
Making the Square ones are simpler.  Make the same as above but use a pizza wheel or ravioli cutter or a knife as shown above.   Cut out small squares and then using the same cutter make strips, and then cut them the other way to make small square sides.  Brush with egg to seal next layer, and put on the sides.

Brush egg wash between each layer, and stack up 2 layers of additional sides on each side of the square.
Bake 350 degrees F 20-25 minutes until golden brown, then cool on a rack.

Making the Filling:

Peel and cube 1/2 of a small butternut squash.  Boil in 1 can of vegetable stock (fat free and salt free)  for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon.  I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand. 

Add spices and fill into cooked shells.

   Then just before service, at 350 degrees F, reheat for 10-15 minutes. yummy.

 

STORE-now has Kosher, Organic, Gluten Free, Diabetic Safe items

My new STORE-now has :
Vegan,Kosher, Organic, Gluten Free, Diabetic Safe items

Please see those pages and let me know if I forgot any of your favorites. 
Thanks,
Christy

Julienne-Broccoli stem

Broccoli-
How to Peel and Julienne a Broccoli Stem

First, use a paring knife to cut the larger rough stem that will clog your potato peeler.

Continue all around it,  cutting off the nubs.

When done, it should look approximately like this.

Next peel them with a potato peeler.  The one on the left has been peeled and the one on the right still needs peeling.

2 Done sections, ready to cut.  You can use these so many ways.

Often I boil them in vegetable or chicken stock until tender, add to a thousand recipes.  Today, we're making egg rolls, so using a julienne and stir frying them in olive oil.

Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.

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