Strawberry Jello Cake

A few weeks ago, our church had a Jello festival. There was a Jello contest that I thought about entering, so I looked online for good recipes. I found this one on what I think was the official Jello recipe website. Unfortunately, by the time I selected this recipe, there wasn't enough time to go buy the ingredients and make it before the competition began. So I saved the recipe for later. I ended up making it for a Sunday dinner with my brother and sister-in-law and it was a huge hit! Although I adapted it somewhat, it is pretty much the same.

Crust:

2 1/2 cups vanilla wafer crumbs

10 Tbsp melted butter

6 tbsp granulated sugar

White layer:

12-16 strawberries, quartered

8 oz softened cream cheese

1 cup whipped cream

1 cup powdered sugar

Red layer:

8 oz pkg strawberry Jello (prepared according to Jello jiggler directions)

Combine crust ingredients and press into the bottom of a 9x13" pan. Chill 15 minutes. Meanwhile, bring water for Jello to a boil over medium-high heat. When it boils, stir in Jello powder until it is completely dissolved, then remove from heat. Leave the Jello in the pan while you are making and chilling the white layer. This will allow the Jello to cool somewhat and begin to thicken slightly. 

Proceed with the white layer by whipping the cream cheese with a hand mixer until it is smooth and creamy. Beat in the powdered sugar, then the whipped cream. Remove crust from refrigerator and spread strawberries over the entire crust. Top with the white layer. Chill for another 15 minutes.

Pour Jello over the white layer and return to the refrigerator. Allow it to set for approximately 3 hours before serving.

Freezer Fresh Green Beans

This past Saturday we also bought fresh green beans at the Farmer's Market. They gave us TONS of them and, after they sat in the refrigerator for a few days, I realized that we wouldn't be able to eat all of them before they started to get old and wrinkly. So before that happened I read up on how to preserve fresh green beans in the freezer. It is actually very easy. 

Green beans

boiling water

Ziploc bag

Rinse green beans and remove stems with scissors; cut to desired length. Heat water in a saucepan (or larger if you prefer) until it comes to a rolling boil. Blanche green beans for 2-3 minutes, then run them under cold water. Dry before placing in plastic bag or freezer container. Leave in freezer until you are ready to eat them.Vegetables can be stored at 0° for approximately 5-7 months.

Supposedly, blanching helps to retain the green color and fresh flavor. That is why it is important before you freeze most vegetables.

Coconut Chip Cookies

I was trying to come up with a new type of cookies to make for a church activity I had signed up to help with and I came up with the great idea to add coconut to my regular chocolate chip cookie recipe. I was very excited about the new recipe I had "invented" when I realized that my friend, Rachel, had made chocolate chip coconut cookies for the activity too! How did she steal that idea right out of my brain? So apparently I wasn't the first person ever to come up with the recipe, but maybe I was the first to add peanut butter chips to it.... Probably not - with so many aspiring chefs out there, it is hard to create a recipe that is truly unique. Nevertheless, these cookies turned out AMAZING. I was actually kind of shocked that they turned out so well.

1 cup butter flavored shortening
1/2 cup white sugar
3/4 cup brown sugar
1 tsp baking soda
1 tsp hot water
2 eggs
1 tsp salt
1 tsp vanilla
2 1/4 cup sweetened coconut
2 cups flour
1 cup milk chocolate chips
1 cup peanut butter chips

Cream shortening and sugars together. Dissolve baking soda in water and stir into the creamed mixture. Add eggs one at a time, beating well between each. Stir in all other ingredients. Spoon onto cookie sheet. Bake 9 minutes at 375°

Stuffed Zucchini

This past weekend my husband and I went to the local Farmer's Market with some friends. In addition to some of the best raspberries that I have ever had, we bought corn on the cob, fresh green beans, summer squash, and a huge zucchini. At one of the booths, the zucchinis were fifty cents each. Although I could have chosen one that was somewhat regular size, I couldn't resist picking one of the largest in the bunch. I asked the girl who was working there what I should make with such a big zucchini and she suggested either zucchini bread or stuffed zucchini. Since I had never made stuffed zucchini the decision was made. So today I went online and looked at a variety of recipes for ideas. According to what I read, I created a recipe using my favorite ingredients and - voila! An amazing gourmet dinner. With artisan sourdough bread, fresh green beans, and sparkling lemonade this was a great dinner (and very romantic too...).

1 HUGE zucchini (or about 4 regular ones I am guessing)
1/2 lb. sausage
1/2 lb. ground beef
1 large onion, chopped
1 orange bell pepper, chopped
3 cloves garlic, minced
1 14.5 oz can diced tomatoes
1/2 tsp thyme
1/2 tsp oregano
1 Tbsp fresh parsley, chopped
salt and pepper to taste
1 egg, beaten
mozzarella cheese, sliced

Prepare the zucchini by rinsing thoroughly. Cut off each end and slice in half lengthwise. Use a spoon to remove seeds and fleshy interior. Be sure to leave at least 1/4" on each side so that the zucchini can support the filling. Chop the zucchini so it can be added to the filling.

Preheat medium skillet with olive oil over medium-high heat. Roast garlic for 20-30 seconds before adding onions and peppers. Cook for 3-4 minutes before adding meat. Season with thyme, oregano, and parsley. When the meat has cooked thoroughly, add tomatoes and excess zucchini interior. Season with salt and pepper to taste and cook for another few minutes. Drain excess liquid. Remove from heat and cool for a few minutes then stir in egg. Spoon filling into zucchini and bake at 375° for 35-45 minutes. After the first 20 minutes place sliced cheese over top and allow to cook the rest of the way. You will know when it is ready because the zucchini is soft and the cheese has begun to brown.

Baked Shells with Bolognese Sauce

This was a little pasta dish that I came up with on the fly when I was trying to save money by using the ingredients we had in our home already. Luckily, we had some pretty good ingredients lying around. I used the jumbo conchiglie (shells) pasta, but if I were to make it again I would use the smaller shells or some other type of bite-sized pasta. The sauce is similar to a bolognese sauce, but just a little different because of time and some ingredient constraints - close enough, though.

Bolognese Sauce:

1 Tbsp olive oil

2 garlic cloves, minced

1 onion, finely chopped

1 carrot, chopped

2 celery stalks, chopped

1/2 green bell pepper, chopped

1/2 lb ground beef

1/2 lb sausage or ground pork

1 can diced tomatoes

1 can tomato paste 

1 tsp dried oregano

1 tsp dried basil

3/4 cup chicken stock

1/2 cup milk or cream

Salt and pepper to taste

White Sauce:

2 Tbsp butter

1/4 cup flour

2 1/2 cup milk

1 egg

1/2 tsp basil

1 tsp garlic powder

salt and pepper to taste

Pasta:

2 cups dried conchiglie (shells)

2 Tbsp dried Italian style bread crumbs

2 Tbsp freshly grated Parmesan cheese

Salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat until the oil begins to shimmer. Add garlic and cook for 20-30 seconds before adding in onions, carrots, peppers, and celery. Cook for 3-4 minutes or until the vegetables begin to soften, then add meat. Cook, stirring frequently until there is no pink left in the meat. Season with oregano, basil, salt and black pepper. Add chicken stock, tomato paste, and tomatoes, and bring to a boil. Let simmer for 20-30 minutes, stirring occasionally. Add milk (or cream) and turn down heat. Taste and add seasonings according to preference.

While Bolognese sauce is simmering, boil pasta according to the directions on the package. Preheat the oven to 375°.

In another pan, cook the white sauce by melting the butter in a pan, then adding flour. Cook, stirring constantly for 1 minute. Add milk slowly, whisking to combine until sauce is smooth and thick. Season, then remove pan from heat. 

Drain pasta and put it into a casserole dish. Pour Bolognese sauce over top and stir to mix. Beat the egg into the white sauce and pour over the pasta mixture. Sprinkle with grated Parmesan and bread crumbs and bake on 375° for 15-20 minutes

Crock Pot Chili

The first time I made chili all by myself was my junior year in college. I was talking to my roommate, Angie, and we decided we should make chili for dinner so we went to the store to buy the ingredients. When we got there, I realized that we hadn't found a recipe for chili. This was before the days when everyone had internet on their cell phones and I was just beside myself with worry because there was no way to look up a good recipe and my mom wasn't answering her phone. Angie wasn't worried, though; she is from the South, where apparently they make chili all the time and she reassured me that all you need is a few kinds of beans, some ground beef and some spices. Although I only had a few of the spices and ingredients that I cook with now, I was astounded at how good the chili tasted. Ever since that time I have never used a recipe for chili so the ingredients change somewhat depending on what I have on hand, but this is how I made it this time.

1 lb ground beef
1/2 green pepper
1/2 red or yellow pepper (or both)
1 large onion
1 clove garlic, minced
2-3 tsp chili powder
2 tsp cumin
1 tsp oregano
1 can chili beans
1 can pinto beans
1 can diced tomatoes
salt and pepper to taste

Stir everything together in a medium-sized slow cooker and let it cook for 6-8 hours on low. If I were making a larger batch, the main thing that I would change is to add more beans, more tomatoes, and perhaps some tomato paste. Make sure to taste it before serving and adjust the spices and seasonings. Often, adding more salt makes the difference between a chili that is okay and one that is great.

Poppyseed Cake

I was the happy recipient of this delicious cake recipe about four years ago, just after I moved away from my wonderful hometown in Colorado for the last time. This cake is super easy to make; it has a cake mix as the base. Prep time is seriously about 5 minutes, but since I add things other than the exact ingredients on the box it seems legit - like it is homemade or something. But really, I think that this is the best poppyseed cake I have ever had. My husband said he liked it just as much as he liked the carrot cake that he made for my birthday.

1 package yellow cake mix

1 small package vanilla pudding

1 cup water

4 eggs

1/2 cup oil

2 Tbsp poppyseeds

2 Tbsp almond extract

Prepare bundt pan by spraying a light layer of cooking spray and sprinkling powdered sugar over it. Mix all ingredients together in a medium bowl. Beat for three minutes. Then pour cake into prepared bundt pan. Bake at 350° for 40 to 50 minutes. Allow to cool for 10 minutes and then remove from pan. Immediately top with a thick glaze made from water and powdered sugar.

Asian Chicken Sandwich

We have been grilling a lot more food lately because it is summer. What a fun way to cook! (Plus, my husband is the self-proclaimed King of the Barbecue, so when I plan a barbecue dinner he does all the cooking.) I have also been looking for more ways that I can marinate meat in order to create a distinct flavor. This one was really good. Maybe a little spicy because of the ginger and red pepper flakes, but still very enjoyable to eat.

Marinade:

1/4 cup water

1/4 cup low sodium soy sauce

1 Tbsp sesame seeds

1 Tbsp grated fresh ginger

1 1/2 Tbsp sesame oil

1 clove garlic, minced

1/4 tsp crushed red pepper flakes

1/4 cup brown sugar

2 chicken breasts, sliced in half to make them thinner (4 pieces total)

Shredded Napa Cabbage

hamburger buns or large rolls

tomato, sliced

Create marinade by pouring all ingredients into a gallon sized ziplock bag. Make sure it has combined completely before putting chicken into the bag and marinating for 8-12 hours in the refrigerator. While chicken is in the refrigerator, turn occasionally to ensure that the chicken has been evenly marinated. 

Prepare barbecue grill at medium-high heat. Cook chicken, brushing with some of the remaining marinade until it is no longer pink inside, approximately 12-15 minutes. Serve on buns with cabbage (or lettuce) and tomato. 

Spanish Fried Chicken

Occasionally my husband cooks food that he used to eat when he was in Spain. He said that this is a common dish that people cooked for him in Spain. They have Italian bread crumbs in Spain, but apparently they are more flavorful than the ones we can buy here, so if you make this, try adding some extra Italian seasoning to the mix. When I first tried this dinner, I said "this chicken would be great on a sandwich." My hubby said that he thought the same thing when he had it for the first time, but they just don't eat sandwiches like that in Spain. He served this with salad and Tortilla de Patata. 

Chicken breasts

Eggs

Italian bread crumbs

Olive Oil

Prepare chicken breasts by cutting them into thin slices - approximately 1/4-1/2" thick. Beat eggs in a bowl. Dip chicken in egg and then coat with Italian bread crumbs. Preheat an electric skillet to the highest heat and pour a thin layer of olive oil into pan. Fry chicken breasts in oil, replenishing oil throughout cooking as needed. 

Chicken Taquitos

I have never made taquitos before, but I really wanted to make something Mexican for dinner a few days ago. My husband was late coming home from work so I decided to do this all by myself (which is actually pretty rare - we do a lot of the cooking together). I started by cooking the chicken and got it all seasoned and browned. It tasted great. When I went to get out the tortillas, I realized that I needed corn tortillas - not the flour tortillas that we had in the fridge - so I had to take a break and go to the store. I also considered making the tortillas myself because we did that all the time in Honduras, but to no avail. I think I threw away our corn flour when we moved here. But still, these tasted awesome. They were fun to eat and even more exciting knowing that I made them myself.

1 lb chicken, cut into small pieces

1/2 cup green bell pepper

1/4 cup cilantro, chopped

3/4 cup white onion, chopped

1 clove garlic, minced

1 Tbsp lime juice

1 tsp cumin

1/2 tsp oregano

1/4 tsp chili powder

salt and pepper to taste

sharp cheddar cheese, shredded
corn tortillas
canola oil

Preheat a medium sized frying pan on medium-high heat with about a tablespoon of canola oil. Add garlic and let it cook for 20-30 seconds, then add onion and peppers. Cook until the peppers are soft and the onion is somewhat translucent, 3-4 minutes, then add the chicken pieces and lime juice. Season with cumin, oregano, chili powder, salt, and pepper while it is cooking. Cook chicken until the edges begin to get golden brown and a little crispy.

Preheat the oven to 425° and wrap 10-15 tortillas in a damp paper towel. microwave them for about a minute to soften them. Prepare a baking sheet by brushing canola oil onto it (cooking spray works too). Place a line of cheese and then a bit of the chicken on top of each tortilla. Roll and place them on the baking sheet with the seam side down. Brush more canola oil over each tortilla. Bake for 6-7 minutes; turn them over and bake for another 5-6 minutes or until the edges begin to turn golden brown. Serve with salsa,  guacamole, or any other preferred topping or sauce.