Chocolate Chess Pie

I found this recipe in some magazine and copied it on a recipe card. I didn't write where I got it, so I can't give credit to which magazine.

I just had a taste so I could tell you the verdict. It is awesome, and oh so easy. This will definately go into my keeper box.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chocolate-chess-pie


Ingredients:
2 cups sugar
3 tablespoons flour
4 1/2 teaspoons cocoa
pinch of salt
Mix the dry ingredients together and then add the wet ingredients
1 1/2 sticks melted butter
5 oz evaporated milk
2 teaspoons vanilla
3 eggs
2 tablespoons whole milk
Mix all ingredients together and pour into an unbaked pie shell - bake 325 degrees for 45 minutes.

Crab Cakes with Herbed Aioli

We love crab cakes and these were really good.  I baked them in the oven instead of frying them like the recipe calls you to do.  It was a mistake. The second day, I fried one that I had left-over and it was much better.  I used wheat germ instead of the panko breadcrumbs and really liked it. I had a weight-watchers recipe that used them. Much healther option.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/crab-cakes-with-herbed-aioli
Ingredients: Aioli Sauce
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 garlic clove, smashed with the back of your knife with a little salt
Crab Cakes:
1/4 cup finely chopped red bell pepper
1 tablespoon fresh chopped chives
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
zest of 1 lemon
1 teaspoon worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray
Preheat oven to 350 degrees
Prepare aioli by combining first 5 ingredients in a small bowl; set aside
Prepare crab cakes by combining bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into equal portions into a 1" patty. Heat oil in a large ovenproof skillet coated with cooking spray over medium-hjigh heat. Add patties; cook 2 minutes. Carefully turn patties over. Place the pan in the oven; bake at 350 degrees for 6 minutes. Top with aioli sauce and enjoy.

Chicken and Corn Chowder

Jud and I started making a soup every week several years ago.  During the Summer, we don't have soup as often, but I have started back to making our soup-of-the-week. We love trying new soups, and this is a winner.  After making a soup out of our Soup Book, we give it a grade.  I give this soup a 10.
Recipe comes from The Big Book of Soups and Stews by Maryana Vollstedt

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chicken-and-corn-chowder-1

Ingredients:
3 slices thick bacon, diced
1 cup chopped yellow onion
2 leeks, white and light green parts only, sliced (After slicing it put it in your sink with water. The grit will fall to the bottom. This is a good way to clean the leeks)
1 clove garlic, minced
4 cups chicken stock
2 large russet potatoes (about 1 1/2 pounds), peeled and chopped
2 boned skinned chicken breast halves (about 1 pound), cut in bite-size pieces
3 tablespoons chopped parsley
1 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground black pepper to taste
1 can (15 oz) creamed corn
In a large Dutch oven over medium heat, cook bacon until crisp, about 5 minutes. With a slotted spoon, remove bacon to a paper towel, leaving 2 tablespoons drippings in pan. Add onion, leeks, and garlic. Saute' until tender, about 5 minutes. Add stock and potatoes. Bring to a boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Add chicken, reserved bacon, parsley, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken turns white and potatoes are tender, about 10 minutes longer. Add creamed corn and simmer, uncovered, until flavors are blended, 5-10 minutes longer.

Pecan Stuffed Chicken Breasts

I didn't realize how much I substitute in recipes until I started this blog. One reason I love cooking so much is that you can put your own twist on recipes to make them your own.  I didn't have apples, and didn't want to go to the grocery store, so I substitutes some pear jam that my neighbor gave me.  I probably made it a little sweeter than the apples, but it also gave it some moisture that it seemed to need.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/pecan-stuffed-chicken-breast
Ingredients:
4 chicken breasts, at least 1 inch thick
1/2 cup bread crumbs
1/2 cup minced scallions
1/2 cup apples, minced
1/2 cup chopped pecans
1 garlic clove, minced
1/4 cup fresh parsley
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
1/8 teaspoon ground cumin
2 tablespoons olive oil
-------------------------------
1/2 cup chicken stock
1/2 cup dry white wine
1 bay leaf
Directions:
Make a pocket in each breast by cutting horizontally straight to  but not cutting through.
Combine all other ingredients except stock, wine, and bay leaf. Mix well. Divide the mixture among the breasts, filling each pocket with as much stuffing as it will confortably hold. Place the breasts in a greased baking dish large enough to hold them in one layer. Pour the stock and wine over them and add the bay leaf. Cover with aluminum foil and bake about 1 hour at 350 degrees. Serve with cooking juices spooned over.

Angel Biscuits

This is a recipe I got from my Talk About Good Cookbook.  I have been making them for years. This time I tried a little variation.  You know me by now as the queen of trying something new.  I had some whole yogurt that I wanted to use-up, I can't stand to waste food. So I used that instead of the buttermilk.  I couldn't tell the difference. I cut them pretty thick because they don't rise much.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/angel-biscuits

Ingredients:
1 package yeast
1/2 cup warm water
3/4 cup oil, I used canola oil
5 cups flour
1 teaspoon salt
1 teaspoon soda
3 teaspoons baking powder
3 Tablespoons sugar
1 3/4 cup buttermilk
1 Tablspoon butter
Sift dry ingredients. Add yeast, (that has been dissolved in 1/2 cup warm water), oil, and buttermilk. Knead 5 times. Roll out on floured surface and cut with buscuit cutter. Bake 400 degrees - 15 minutes.

Chocoflan

This recipe came from Food Network's Marcela Valladolid

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chocoflan
Ingredients:
12-cup capacity Bundt pan
Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
For the cake:
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cup all-purpose flour
1 1/4 cups buttermilk
For the flan:
1 (12oz) can evaporated milk
1 (14oz.) can sweetened condensed milk
4 oz. cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
For garnish:
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans
Directions:
Put the oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta or caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Add the butter and sugar to a bowl and usaing an electric mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda, and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated. I added 1 teaspoon of instant coffee because some of my favorite cooks from Food Network always add it, and I like the extra flavor.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spread evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. If you put the pan in the oven with the Bundt cake pan and add the water after it is in the oven, you won't spill water all over the floor.  This is the voice of experience.
Bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.  It took mine about 1 hour and 20 min. to be done.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and add the 1/4 cup cajeta on the cake. Garnish with chopped pecans and enjoy.
Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking.with the flan ending up on the bottom when it is inverted. She likes eating it warm, but traditionally, it is chilled 24 hours before serving.

Coconut Shrimp Curry

I like this, but there are too many great foods to make again something that is just o.k.  This is from Cook with Aloha cookbook




Ingredients:
1 medium onion, chopped
1/4 cup butter
1 1/2 Tablespoons curry powder
1 1/2 teaspoons brown sugar
2 cloves garlic, minced

1 small piece fresh ginger, minced
1 cup chicken broth
2 cups coconut milk
1 1/2 teaspoons salt
2 cup cooked shrimp
Saute' onion in butter over medium heat. Stir in flour, curry powder, sugar, garlic, and ginger. Cover and simmer for 1 houron very low heat. Blend in broth and coconut milk, stirring until smooth. Cover and simmer for another hour. Caution! The sauce should not boil. Add salt and cooked shrim. Heat thoroughly and serve.
Good, but not a home run. I would probably give it a single.