Bring On Thanksgiving!

Posted by on November 11, 2012

Hello everyone-

I miss blogging.    I am truly enjoying all of the new things I’m doing with my business, however it leaves little time for posting.  I very much enjoy sharing cooking tips and recipes with you and love your feedback.

It is exciting to be able to say yes to jobs that in the past I could only dream of.  I think the most exciting part is that I can now bake for Ryan’s class!  Unless you have a licenced kitchen, this is a no-no.    Of course, I made iced pumpkin cut outs.  This year I got around to making chocolate mice cookies…so cute! I put them all over the tray as though they were getting into the pumpkin cookies.   The kids were holding them up by the tail and eating them head first!  They’re a bit time consuming, but so fun to share.

This photo was taken before baking.  Right out of the oven you stick a black licorice tail into the back.  Adorable!

I am looking forward to growing the baking portion of my business.  I can’t wait to make all of my special Christmas cookies and different novelty cookies.  Basically there is a cookie for everything you can possibly imagine.  Will have my oven on for all those Thanksgiving pies!  I’ll be making 30-40 or so.

Be sure to check out my recipes for Traditional Pumpkin Pie,  Apple Crumb Pie, Sausage & Sage Stuffing, Pan Roasted Brussel Sprouts with Bacon, Homemade Turkey Gravy and tips for a stress free Thanksgiving day.

Have a wonderful evening!

Angie

Filed Under: Holiday Cooking | Tagged:

German Chocolate Cupcakes…..

Posted by on November 4, 2012

Four (possibly 2) bites of deliciousness!  Personally I don’t think that the traditional German chocolate cake portion of this dessert is chocolaty enough so I’ve improvised a bit.  If you know me you know that my favorite chocolate cake recipe in the whole wide world is the Hershey’s Perfect Chocolate Cake recipe on the back of the cocoa box.  It’s a simple one bowl recipe and makes about 30 cupcakes.  Baking tip for the cocoa cake.  Be sure to put the cocoa through a sifter with the rest of the dry ingredients.  Often there are clumps of cocoa and you don’t want them in your cake.

I made the traditional coconut/pecan frosting which is spectacular and thought I’d pipe my own touch onto the top.  Chocolate Cream Cheese Frosting.  Can more chocolate ever be wrong?  I think not.

German Chocolate Cupcakes

1 batch Hershey’s Perfect Chocolate Cupcakes, cooled completely

Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
2 teaspoons cornstarch
3 beaten egg yolks (Freeze the egg whites and add to your next meatloaf)
1/2 cup unsalted butter
1 teaspoon vanilla
1 1/3 cups sweetened shredded coconut
1 cup chopped & toasted pecans (to toast, spread chopped pecans over a cookie sheet and toast in 325′ oven for 7-9 minutes.  Cool completely)

Whisk the first four ingredients together in a heavy medium size saucepan until well blended.  Add the butter and vanilla and stir over medium heat for 10-12 minutes or until it thickens.  Do not over cook. It doesn’t need to boil or bubble.  Add the coconut and toasted pecans.  Allow to cool completely before frosting the cupcakes.

Chocolate Cream Cheese Frosting

4 ounces softened cream cheese
2 tablespoons softened butter
1 1/2 cups powdered sugar, sifted with the cocoa
3 tablespoons cocoa
1 teaspoon vanilla
2-4 teaspoons of milk

Beat the cream cheese and butter until well blended with an electric mixer.  Add the powdered sugar/cocoa and vanilla.  Mix on low-speed until most of the dry ingredient is incorporated.  Add milk 1 teaspoon at a time until you get a nice thick frosting that you can pipe onto the cupcake.

Frost the cupcakes with the pecan frosting.  Pipe the top with the chocolate frosting.  Refrigerate.  Remove from refrigeration for 20 minutes before serving,

Enjoy!

Angie

 

Filed Under: Cakes, Desserts | Tagged:

Wedding Celebration Menu…..

Posted by on October 7, 2012

Good morning!

I have the privilege of planning and preparing a menu for a wedding celebration next weekend.  Upon the ceremony conclusion, there will be light appetizers, dessert and of course, champagne.  There will also be an afternoon celebration as well.  Here’s what I’ll be doing for immediately following the ceremony:

*Large shrimp shooters-mini shot glasses filled with homemade cocktail sauce to about 1/3 full.  A large shrimp will be placed into the cup, then sprinkled with finely chopped fresh parsley.

*Prosciutto bread sticks with boursin cheese and arugula.

*Skewered grape tomato, basil and fresh marinated mozzarella balls.

*Deviled eggs.

*Individual cheesecakes with fresh raspberry sauce

*German chocolate cupcakes

The afternoon celebration will be casual with more delicious food offerings.  Here’s what I’m doing:

*Warm individually wrapped ham off the bone sandwiches with swiss cheese and dijonnaise.

*Bacon wrapped large shrimp with chipotle dipping sauce.

*Warm potato salad with bacon, blue cheese a sweet apple cider dressing.

*Gruyere swiss scalloped potatoes.

*Green salad with toasted walnuts, pears, blue cheese.  Homemade dijon dressing.

*Carrot and bulgur salad with toasted pine nuts and feta.

The grand finale?  I will be making a moist spice cake with cream cheese frosting.  I will simply decorate it with fresh flowers.

I will be up to my eyeballs in amazing ingredients next weekend!

Have a great day:-)

Angie

Filed Under: Angie's Pantry Personal Chef Services | Tagged:

Fried Green Tomatoes…..

Posted by on September 27, 2012

Most people love the movie, but haven’t actually tried them.  They’re absolutely delicious and very simple to make, be sure not to skimp on the salt and pepper.  Buttermilk adds a nice twist.  Serve with Crispy Oven Fried Chicken and a simple salad for an amazing dinner!

It is not always easy to find green tomatoes.  I happened upon a lovely vegetable stand when traveling to Michigan last weekend and they had big baskets of them for $2.00.  I LOVE Michigan!!!!

One more thing….while vacationing in Michigan last summer I had this wonderful Bacon, Lettuce and Fried Green Tomato Sandwich….OMG, wouldn’t that be a great weeknight dinner?

Fried Green Tomatoes

1-2 lbs. green tomatoes, core removed from the top and cut into 1/2″ slices
Salt & Pepper
1 cup buttermilk
2 eggs
dash of hot sauce
1/4 cup water
1 1/2 cups of flour
2 cups seasoned breadcrumbs
Olive oil

1)  Wash the tomatoes, remove the core from the top and slice into 1/2″ slices.  Season generously with salt and pepper
2)  You will need 3 dishes for coating the tomatoes.  Into one add the buttermilk, eggs, water and hot sauce.  Beat well until completely blended.  Into the second dish add the flour, and the third the bread crumbs.
3)  Dip the prepared tomatoes in this order:  first the flour, shake off excess, then into the egg/buttermilk mixture, drain off excess, then into the crumbs to thoroughly coat.  Place onto a wax paper lined cookie sheet.  Once all of the tomatoes are coated, heat a medium size non stick pan over medium-high heat with a couple of tablespoons of olive oil.  Once the oil is very hot, carefully add the tomatoes.  They should cook for 2-4 minutes per side, you’ll want them nicely browned.  Turn carefully and cook the other side.  You most likely will need to add additional oil for each batch.  Drain the cooked tomatoes on paper towel.  Top with a pinch of kosher salt.

DELISH!  If you’d like a dip, simply use a prepared ranch dressing with a dash of hot sauce.  YUM-O!

Have a great evening!

Angie

Filed Under: Side Dishes | Tagged:

Missing My Kitchen…..

Posted by on September 17, 2012

Hello everyone-

Since I’ve been working in my commercial kitchen, I’ve hardly cooked at home.   You see, I bring dinners home that I’ve prepared for my clients so that I don’t have to cook again when I get home.  Makes total sense, yet…..

I am missing my kitchen.  I do not have a high tech or large kitchen, but it was designed so that every square inch was utilized.  Organized and perfect.  Sure, my stove is old, the cabinets are dark and clearly worn and the sink is porcelain.  It’s where I’ve cooked, a whole lot, over the past 10 years.  It’s served me very well and I’m missing it.  I did, however, make Sunday dinner tonight and it felt good.

I made a quick tomato garlic pasta, a family fav.  So easy.  We grilled a few italian sausages and I warmed some frozen peas.  Delicious.  Reminds me of when I first married Joe and we’d have simple dinners such as this one.  I miss my big boys being younger.  Loved that time with them.  Funny, I started feeling nostalgic when I realized that I may not have fresh garlic.  WHAT? I can’t recall a time in the past 10 years when I’ve been out of garlic!  Fortunately when I went to the bottom of my vegetable bin, I found 3 heads, whew!

I guess I need to follow my own advice about having pantry items on hand, right??

Have a great week!

Angie

 

Filed Under: My Family, Pasta | Tagged:

Friends After School…..

Posted by on September 15, 2012

Big second graders.  What could be more fun than a beautiful Friday afternoon after school enjoying a treat with one of your best buddies?  Absolutely nothing!

I asked the boys what they’d like for a snack and in perfect unison they said “cookies!”  Fortunately I had a lump of cookie dough in my refrigerator!  Always good to have on hand along with a bag of plain milk chocolate M & Ms.  Anything with those bright little candies are better, right?  They scream happy!

In 15 minutes I baked off a couple of dozen World’s Best Sugar Cookies.  I pressed M & Ms into the top of them right out of the oven.  Wa-la, happy boys!

I’m hoping to be the house the kids want to go to because there’s always good food!

Have a nice weekend!

Angie

 

Filed Under: Cookies and Bars, My Family | Tagged:

Space Age Birthday Cake….

Posted by on September 9, 2012

When Ryan received the invitation to Alex’s birthday party, I thought gee, the design on this invitation would make a really cool birthday cake.  Here it is!   I bought a large black foam board at the grocery store and a silver sharpe.  I had to carefully map out the planets as Alex’s parents and grandparents all have major science backgrounds!

For the cake, I used my good ole Betty Crocker Bake n’ Fill pan that’s shaped like a half-moon.  I simply iced the cake with yellow frosting and I used tie dyed fruit roll ups to resemble flames on the burning sun.  I went on-line and found images of the planets and duplicated them on round butter cookies with icing, more fruit roll ups and chocolate.  Mercury has the Hershey’s Air Delight crumbled on the top as it looks like moon rock, only brown.  (and quite tasty) Saturn was my fav.  Using my warm hands, I squished yellow fruit roll up into a strip and trimmed it into an even long strip with my pizza cutter.  To keep everything in place I used a dollop of frosting as glue.

I had to throw in a couple of comets and asteroids….  You can see that there wasn’t much cake so I made a couple dozen chocolate cupcakes with the assorted planet colors.  Then, how to write happy birthday??  I stood in the kitchen staring at my creation for a bit and thought I’d ice more cookies and write on the cookies.  Cute huh?

Most importantly, the birthday boy was happy!  Happy Birthday Alex!!

Have a wonderful day!

Angie

Filed Under: Cakes | Tagged:

How To Reheat Cooked Food…..

Posted by on September 5, 2012

Good morning-

Busy, busy.  Between weekly clients and an engagement party last Saturday night, not much time to think about anything but cooking!

I thought this an important topic to talk about as I deliver cooked foods to my clients and I am always reinforcing how to  reheat safely.

Cooked foods should be enjoyed or frozen within 7 days of preparation.  For this reason, it’s best to label and date everything you have leftover.  When enjoying foods that have already been cooked, there are two simple rules.

1)  Enjoy within 7 days of preparation.  The only exception here would be fish.  Use within one to two days.

2)  Heat to the proper internal temperature of 165′.  This goes for any leftover foods.

I’m sure you’ve experienced hot or cold spots in foods you’ve heated in the microwave.   For this reason food should be heated thoroughly and then allowed to stand for 2 minutes before serving to evenly distribute heat.  To take it a step further, internal temperature should reach at least 165′ and should be checked in several spots.

It’s easy to warm cold foods in the oven and it doesn’t compromise the quality of the food as much as microwaving.  When reheating meats, it’s best to reheat them covered with moisture in the pan.  Lower temperatures work best too, between 300′-325′.  Warm covered for about 20 minutes per pound.

When rewarming for children and elderly adults, it’s critical to get the foods to the right temperature.  Reason being that their immune systems may not be fully developed or compromised, so best to be totally safe.  Simply heat the foods until piping hot and allow them to cool a bit before serving.

I hope you all had a nice holiday weekend and I’ll post again soon!

Thank you~

Angie

Filed Under: Angie's Pantry Personal Chef Services, Food Safety | Tagged:

Carrot and Bulgur Salad with Toasted Pine Nuts & Feta….

Posted by on August 19, 2012

I’ve come up with a new salad and it’s my new fav!  I love this because the bulk of the salad is shredded carrot and other interesting tastes and textures.  You have the crunch of the carrots, richness of the pine nuts, sweetness from the raisins, a little heat from green onions, bulk and healthy fiber from the bulgur and the parsley adds the perfect earthy flavor.  Your taste buds will dance!

I love grain salads to enjoy during the week for a quick and healthy lunch, no thought required!  You must try this one, it’s totally delicious!

Carrot and Bulgur Salad with Toasted Pine Nuts & Feta

2 cups cooked bulgur, cooled completely-Add 2 cups water and 1 cup of bulgur to a medium sauce pan, bring to a boil, lower heat and cover for 12-15 minutes
1/4 cup dark raisins
4 cups shredded carrots-you can find these in most any produce department already shredded
1/4 cup toasted pine nuts (place pine nuts in a skillet over low heat, shake the pan to turn them every couple of minutes.  Watch closely so they don’t burn, toast until lightly browned, cool)
1/2 cup thinly sliced green onion
1 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/4 teaspoon black pepper

1)  Cook the bulgur until all water is absorbed.  Dump into a large mixing bowl, add the raisins.  Stir occasionally until cooled to room temperature.  (raisins are added here to soften up a bit from moisture from the cooked wheat)
2)  Add the carrots through the feta and mix well to combine.
3)  Drizzle the olive oil over the salad, stir to coat.  Season with salt and pepper.  Taste.  Add additional salt and pepper here if needed.
4)  Add the vinegar and mix well to blend.  Store in the refrigerator up to one week.

Enjoy!

Angie

Filed Under: Angie's Pantry Personal Chef Services, Salads and Salad Dressings | Tagged:

Random Menu Ideas…..

Posted by on August 8, 2012

Good morning-

Well, I’m about to make my last deliveries for this week and yesterday began thinking about what to offer for next week’s menu.  This happens every week.  A conversation or something I see in the paper or on TV will inspire my menu for the following week.

Ideas that came to mind were breaded thick cut boneless pork loin chops with fresh sage stuffing.  Romaine salad with mixed greens, pears, blue cheese and toasted walnuts, cider vinaigrette…..

Roasted chicken, with skin and bone, maybe homemade pesto under the skin and some kind of potato…..or~chicken pot pie…

Dessert offering?  Maybe Pecan Squares.  OMG, they’re ridiculous!  Another equally delicious option~Fresh Pineapple Cake with Cream Cheese Frosting, (recipe below)

I’m thinking of putting my soup pot back on the stove even though we’re not into fall yet.  Mostly because I’m missing soup.

I’ve got to come up with a plan for an October wedding as well.  Love it!

Cream Cheese Frosting

1 8 ounce softened cream cheese
4 ounces softened butter (one stick)
1 teaspoon vanilla
3 cups powdered sugar
milk as needed

1)  With an electric mixer, beat the cream cheese and butter until creamy.  Add the vanilla and the powdered sugar.  Mix on the lowest speed of the mixer and add milk 1 teaspoon at a time to get a smooth spreading consistency.
2)  Ice the cake generously with the frosting.  Refrigerate until ready to serve and refrigerate leftovers (if any!)

Filed Under: Angie's Pantry Personal Chef Services | Tagged: Tagged With: ,
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