Lemon Supreme Bundt Cake

Lemon Supreme Bundt Cake

 From scratch is best. Fresh is a necessity.These are the rules I live by. Today, I broke my own rules. I opened some boxes and jars and made this wonderful Lemon Supreme Bundt Cake. I did this because I am not a great baker. But I am adventurous and willing to take chances. A few years ago I made a Pumpkin Cake with Cream Cheese Glaze. This cake is basically a twist on that cake. It is really pretty and so, so delicious!

If lemons aren’t your thing, you could use an orange cake mix, vanilla pudding and orange marmalade. Strawberry cake mix, vanilla or cheesecake pudding and strawberry jam would also make a lovely cake. You could really use any flavor combination as long as you maintain the exact same measures. You can also skip the filling.

Serves: 10-14 slices
Time:  Active time 10 minutes; Cook: 60-70 Minutes: Cooling time: varies-cake in a few hours
Hardware: Measuring spoons and cups, 2 mixing bowls, mixer, rubber spatulas, a 9x3 Bundt pan and a gallon plastic bag, a microwave safe bowl, foil, Optional-a rolling pin or sturdy coffee cup, a gallon plastic bag, a knife, or  citrus peeler

 

Ingredients:

• Flour/butter for the Bundt pan
• 1 box of lemon cake mix (15.25 ounces)- I used Duncan Hines Perfectly Moist Lemon Supreme
• 1 package of lemon instant pudding (3.4 ounces) I used Jell-O Lemon
• ⅛ish teaspoon of salt (a little less)
• 1-16-ounce (pint) container of sour cream
• 3 large eggs
• ½ cup vegetable oil
• 5 ounces of lemon curd-I used Dickinson’s

………………

• 16 ounces jar of frosting -I used Duncan Hines Creamy Lemon Supreme
• A little milk
• Optional: Lemon Cooler Cookies -I used Pepperidge farm Snowball Citrus Cookies
• Optional-a lemon

1. Preheat the oven to 325°. Butter and flour the pan. Set aside.
2. In one bowl, mix the sour cream, eggs, and oil until completely combined. Wash the beaters. 
3.   In the other bowl, combine the cake mix, pudding and salt.
4.  Add the wet to the dry and beat on low speed for about 30 seconds. Stop and scrape down the bowl. Make sure that no dry ingredients are on the bottom.  Beat on high speed for about 2 minutes. Allow the mix to rest for about 15 minutes. While the batter is resting, pour the lemon curd into one of the plastic bags.
5.  Spoon about ⅓ of the batter the into prepared pan. Snip a corner from the curd filled bag. Pipe the curd around the cake. Make sure to keep the curd in the middle of the cake, away from either edge. Spoon the rest of the cake mix on top of the curd and allow to settle. Cover the bundt pan in foil.
6. Place the cake into the oven on the middle rack, bake for about 60-70 minutes. Turn the cake about half-way through baking and remove the foil. You can insert a knife close to the edge and it should come out clean. However, you may hit the lemon curd and so this method isn’t full proof. Just know your oven and begin checking at about 55 minutes.
7.  Cool the cake in the pan for about 10 minutes then cool it completely before frosting.
8. To make the glaze, place the frosting in a microwave proof bowl and add a little bit of milk. Microwave for 10 seconds and stir. If it isn’t the consistency you want, stir in a tiny bit more milk and microwave again. Do this until it is the consistency you want. If you get it too runny, you can add a little cream cheese or confectioners’ sugar.
9.  If you are using the cookies for decoration, place them into one of the plastic bags and crush them with the rolling pin or cup. Peel long strands of lemon peel. Pour the frosting over the cake and allow it to run down the sides. Sprinkle on the cookie crumbs and arrange the lemon peels on top of the cake.

 

Eggplant Rollatini

Eggplant Rollatini

When we were little, we were not dirt poor, but we weren’t rich either. As an inexpensive way to make us feel special, my mom allowed us to make the dinner menu on our birthdays. (Shout out to my sister Dana for always asking for cereal.) I asked for fried chicken livers and fried eggplant. My birthdays were not so popular with my siblings, but it was my day. And I do what I want.

Eggplant Rollatini is an homage to my birthday presents. No chicken livers, but lots of eggplant. 

Some people sprinkle salt on their eggplants and allow them to sweat and then dry them off as a first step. Unnecessary extra work. Those same people bread and fry their eggplant slices. I’m not sure why. Maybe they’re bored. But I like mine this way. You will, too.

 Servings: 6-8
Time:  Prep: 20 minutes; Cook: 40 minutes; Rollatini in an hour
Hardware: Cutting board and large knife, measuring cups and spoons, a bowl, 11.5’x13 inch baking dish

 

 

Ingredients:

• 2 large eggplants-1 ½ pounds
• Cooking spray
  
• Salt &  pepper
• 1 cup ricotta cheese
• ½  cup mozzarella cheese
• ½ + ½  cup shredded Parmesan cheese
• 1 egg
• 3 tablespoons of basil pesto (I always make my own)
• 3 cups of your favorite tomato sauce ( I used Mid’s Tomato Basil)
• Fresh basil for garnish
  

1. Preheat oven to 400˚. Wash the eggplant and remove any wax that might be on it. Slice it, long ways, into ⅓ inch thick slices.
2. Spray the baking sheet with cooking spray. I needed two, but you can cook it in batches.
3. Lay the eggplant slices in a single layer on the prepared baking sheet and bake for 10 minutes. Remove from the oven and allow to cool.
4. While the eggplant is baking, mix the ricotta cheese, ½ cup of the Parmesan, the egg and the pesto.
5. Spray the bottom of the glass baking dish with cooking spray.
6. Salt and pepper both sides of each slice of eggplant. Spoon 1-2 tablespoons of the cheese onto the eggplant and spread it out to the other end. Roll the eggplant slice up starting with the big end. Lay the roll seam side down into the baking dish. Repeat with the remaining eggplant slices.
7. Pour the sauce over the eggplant. Use the spatula  to make sure that all the eggplant is covered in sauce. Bake for 30 minutes then cover the top with the rest of the parmesan cheese. Bake for 10 more minutes or until the top is bubbly and the cheese is golden brown. Serve warm.

Sausage with Olives and Grapes

Usually, my Thanksgiving menu has a theme. This year, it is nostalgia. The Creamed Peas reminded me of my maternal Grandma.

Sausage with Olives & Grapes

This dish reminds me of my paternal Grandfather. He lived alone and was much older than my other grandparents. My other cousins called him Mr. Baldinelli or Grandpa Baldinelli. I called him Joe. I don’t know how that came about. Who recalls how we get or give names? Sometimes, when I was in high school, I would skip class and ride the city bus over to visit him. We always made lunch. He wasn’t what you might call warm and grandpa-ish, but he appreciated that I came over. We didn’t have much to talk about, but we talked about the food we were making. He often made this dish. Sometimes, he added grape tomatoes and garlic. Sometimes, he served it over crusty bread and sometimes we ate it by itself. But always, he talked to me and I listened, and he was my Grandfather. After lunch, I would clean up and catch the city bus back to school so I could catch the school bus home. I miss him.

This would be a great Thanksgiving brunch dish or a side dish for Thanksgiving dinner. Use whatever kind of sausage you like. Sweet Italian sausage would be nice. I used wiejska kielbasa because Fehrenbacher's Artisan Sausage, our local artisan butcher, had them in the case. I wouldn't use anything spicy.

 

 

Servings: 4-8 depending on how you plan on serving it
Time:  Prep: 15 minutes; Cook: 45 Minutes;  Goodness in under an hour 
Hardware:  Measuring spoons and cups, a cutting board and knives, a wooden spoon, a fork, a deep, non-stick skillet that can be used on the stove-top and in the oven-I like to use cast iron, a heavy potholder, a plate, a large, pretty serving dish

 Ingredients

• ½  Spanish onion, about 4 ounces
• Olive oil
• Salt and pepper
• 1 pound  of seedless red grapes with the stems removed
• 1 cup pitted Kalamata black olives
• 1½ pounds of sausage
• 1 teaspoon fennel seeds
• 1 tablespoon of balsamic vinegar
• 2 tablespoons water
• 2 tablespoons chopped fennel fronds (you can substitute chives or parsley) Save a little for garnish
• 4 cups of prepared wild rice

1.  Slice the onions as thinly as you possibly can. Preheat the oven to 450˚. Rinse the olives if they are canned or jarred.
2. Cover the bottom of the skillet in oil. Heat over medium-high. Add the onions and sauté until the onions turn translucent and just begin to brown.
3. Add the grapes and olives. Salt and pepper generously. Sauté for about 5 more minutes, stirring often.
4. Poke the sausages all over and place them on top of the grape mixture. Sprinkle with fennel seeds. Place the skillet into the oven and roast for 30 minutes. Flip the sausage over about halfway through. Check and make sure they are thoroughly cooked.
5. Remove the sausage from the skillet.
6. Return the skillet to the stove-top on medium-high. Add the chopped fennel fronds to the grape mixture. Gently stir. Add the vinegar and water to the skillet and scrape up any little brown bits from the bottom. Allow to boil for a minute or so. Taste and adjust the salt and pepper.
7. To serve, slice the sausage, at an angle, into serving sized pieces. Fill the serving dish with the prepared, warm, wild rice. Use a slotted spoon to scoop up the grape mixture and place it on top of the rice. Save a spoonful for garnish. Top the grapes with the sausage. Pour all the liquid left in the skillet over everything. Top with the remaining grape mixture and the fronds you saved.

 

 

Creamed Peas

Creamed Peas

My grandmother poured milk in sweet peas whenever she made them. I’m sure that was leftover from her growing up during the depression when Creamed Peas on toast was a popular meal. We didn’t eat them over bread, we had them as a side dish with Sunday dinner. There is a reason Creamed Peas were popular. They are inexpensive, filling, easy to make and so delicious. Serve this as part of your Thanksgiving menu. You will definitely be thankful.

Creamed Peas are pretty good as is. If you want to change them up, I have given you a list of optional add-ins. Only use one add-in and one herb. I added in pearl onions and dried basil.

I also suggested you use frozen peas, but you can use canned peas if you want. Make sure to rinse them a few times and don’t over cook them. Canned peas can be mushy. These can be made ahead and gently rewarmed.

 

 

 

 

Servings: 6-8
Time:  Prep: 5 minutes; Cook: 10 Minutes;  Peas in 14 minutes
Hardware:  Measuring spoons and cups, a colander, a large pot for the peas, a saucepot, a whisk, a big silicone spatula and a large serving dish.

 Ingredients:

• 4 cups of frozen, sweet English peas
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup cream
• ½  cup milk
• 2 teaspoons sugar
• ½  teaspoon salt
• ¼ teaspoon peppep
• Optional add-ins: ¼ cup cooked, baby pearl onions, ¼ cup cooked, sliced mushrooms, ⅛ cup chopped cooked ham, 1 teaspoon dried basil OR 1teaspoon dried parsley OR 1 teaspoon dried thyme OR ½ teaspoon dried mint

1.  Cook the  peas according to package directions and drain. Place them into the serving dish.
2. Melt the butter in the saucepan over medium heat. Whisk in the flour. Continue to whisk until the roux is the color of butter, about another minute. Slowly whisk in the milk and cream. Bring to a low boil. Stir for 1-2 minutes or until thickened. Stir in the salt, pepper, sugar and add-ins and herbs, if you are using them.
3. Fold the hot sauce over the drained peas. Taste and adjust the seasoning. Serve warm.

Shrimp and Pineapple Stir-fry

My mom is living with us while she fights cancer. She loves pineapple and shrimp, so I made this for her. It was so good. The dish is beautiful and would be great to serve to guests.

As always, here are my suggestions for tweaking the recipe. You can buy the shrimp already cleaned. It saves you about ½ hour. You can also use fresh pineapple. If you do that substitute orange juice for the pineapple juice. That way you won’t have a jar of pineapple juice you won’t use going bad in the fridge.  I try never to ask you to purchase anything that you will only use in the specific dish we are making. Buy hoisin sauce. Once you taste it, you will find uses for it. Your favorite hot sauce will do if you don’t have sriracha.

Always read the entire recipe before you begin.

Shrimp and Pineapple Stir-fry

Servings: 6-8
Time:  Prep: 10 minutes; Cook: 20 Minutes;  Dinner in 40 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a can opener, a whisk, 2 mixing bowls,  a deep, non-stick skillet, tongs, a paper towel lined plate, paper towels, and a large serving platter

Ingredients:

• 1 ½ pounds medium cleaned shrimp
• Enough oil to cover the bottom of the pan twice
• Salt
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• ¼ cup of cornstarch
• 1 cup of snow peas
• 1 large red bell pepper
• 1 tablespoon of minced fresh ginger or ¼  teaspoon powdered ginger
• 3 cloves of garlic
• 1-20 ounce can of pineapple chunks or 2 cups of fresh pineapple
• 3 cups of steamed white rice
• Sesame seeds and 2 green onions for garnish

Sauce

• ½ cup pineapple juice 
• ¼ cup hoisin sauce
• ⅛ cup COLD water
• 1 tablespoon cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon sriracha (optional)

1. Place the cornstarch into one of the mixing bowls. Generously sprinkle the shrimp with salt, garlic powder and onion powder. If you are using powdered ginger, sprinkle that on, too. Place the seasoned shrimp into the cornstarch and toss to coat. Set aside. The shrimp will get sticky, don’t worry.
2. Drain the pineapple, reserving ½ cup of the juice. Put the cold water and cornstarch into the other mixing bowl. Whisk until the cornstarch is completely dissolved. Whisk in the juice, hoisin sauce and soy sauce. Stir in as much or as little sriracha sauce as you want. Set aside.
3. Cut the bell pepper into long thin strips, removing the seed and white pith. Set aside. Mince the ginger and garlic. Roughly chop the green onions, using both the white and green parts. Set aside.
4. Cover the bottom of the skillet in a generous amount of oil and heat over medium-high. Sauté the shrimp in a single layer until they are crispy and then flip and cook through. This should take no more than 2 minutes per side. You may need to cook them in batches to keep from crowding them. Remove them to the paper towel lined plate when finished. You can keep them warm in the oven on the lowest setting.
5. Wipe out the skillet. Add enough oil to cover the bottom of the pan and heat over medium high, Add the peppers and snow peas. The peppers take longer than the peas, so I put them in a minute or two first. Sauté until they reach your desired tenderness tossing almost constantly. Push to the side and add the fresh ginger (if you are using it) and garlic. Sauté until fragrant. Add in the pineapple and the sauce, whisk until the sauce thickens and gently toss all the vegetables until everything is coated. Taste and adjust the salt.
6. To serve, make a bed of hot white rice. Top with the vegetables. Then top the vegetables with the shrimp. Sprinkle on the sesame seeds and green onions. Serve hot.

Cordon Bleu Pasta

Cordon Bleu means blue ribbon in French and refers to food cooked to the highest standard. The original Cordon Bleu is either chicken or veal, which is flattened, wrapped around cheese and ham, breaded and then fried. It is usually served with a white sauce.  I have given you instructions for an easier (but just as tasty) version.

 If you don’t have a skillet that can be used in the oven, just put everything into a glass baking dish and then top with the remaining cheese and breadcrumbs. I made my own breadcrumbs by grinding croutons and a little fresh parsley. If you begin to boil the pasta water right as you cut up the chicken, the pasta should finish at the same time that you are ready to use it. If you cook it first, toss it with butter and salt to keep it from becoming goopy. Penne, ziti or any other tube pasta can be substituted for the penne rigate.

Servings: 4-6

Time:  Active time: 10 minutes; Cook: 40 minutes; Dinner in under an hour
Hardware:  a large pot, a colander, measuring cups and spoons, a cutting board and knife, a very deep skillet that can be used on top of  the stove and in the oven, a plate, tongs, a whisk

 Ingredients:

• Salt and pepper
• 8 ounces of uncooked penne rigate
• 1 lb. boneless, skinless chicken breast
• 8 ounces of cooked ham
• 3 pieces of bacon
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 teaspoon prepared mustard (preferably Dijon, but yellow will do)
• 1 cup heavy cream
• 1 ½  cups + ½ cup shredded cheese (Swiss or Gruyère)
• ¾ cup seasoned breadcrumbs

 

 

1. Preheat the oven to 400˚. Cook the pasta according to the package directions. Do not overcook. Rinse the ham and dice. Set aside.
2. Cut the chicken into bite sized pieces and salt generously. Roughly chop the bacon.
3. Cook the bacon in the skillet until it is crispy. Remove and set aside.
4. In the same skillet sauté the chicken over medium until cooked through, flipping often. Set aside.
5. In the same skillet, melt the butter. Whisk in the flour and sauté until the roux is golden brown. Whisk in the mustard and cream. Stir in 1 ½ cups of shredded cheese. Slowly stir until the cheese melts
6. Fold the prepared pasta, ham and bacon into the cheese sauce. Add a generous amount of pepper. Taste and adjust the salt.
7. Top with the breadcrumbs and remaining cheese. Bake for 15-20 minutes or until the edges are bubbly and the breadcrumbs are browned.
8. Serve warm.

Ham and Peas Macaroni Salad

Since the pandemic began, we haven’t eaten inside a restaurant. We have visited a few outdoor places, but we are definitely not ready to take a chance on inside dining yet. I find that I really don’t miss it much.  And what I do miss, I am trying to recreate.

That brings us to this tale of Ruby Tuesday’s ham and peas macaroni salad.  That stuff is so damned good. This took a few tries. I think I got it if not perfect then pretty close. I bought a ham steak and rinsed it to remove the salt. I also used homemade dressing. You can just use your favorite brand. You can also substitute any or all of the mayo with ranch. I used baby bells to add a little color, but if you are being true to the RT salad, use green bell peppers.

Now, if I could figure out how to make those pumpernickel croutons….

 

Servings: 6- ½ cup servings (seriously, who eats that little?)
Time:  Prep: 20 minutes, Cook: 9 minutes, Chill: 2 hours
Hardware:  measuring spoons and cups, a cutting board and knives, a mixing bowl, a pot, a colander, a large storage container

Ingredients

• 8 ounces rotini pasta
• ½ cup ranch dressing (your favorite brand or make your own) + 2 tablespoons
• ½ cup mayonnaise
• 1 small bell pepper, diced (½  cup) I used 2 baby bells, one red and one yellow for color
• 1 cup diced, cooked ham
• ½  cup frozen peas
• Salt and pepper

1.  Place the frozen peas in the colander. Cook the pasta according to package directions.  Drain the pasta over the peas. Rinse in very cold water and allow to drain completely.
2. Dice the bell pepper, removing the white pith and seeds. Rinse and dice the ham. Try to make the dice of both the same size.
3. Mix everything with mayo and ½ cup ranch. Reserve the rest of the ranch for later. Taste and adjust the salt and pepper.
4. Refrigerate the salad for at least 2 hours, but preferably overnight.
5. Mix in the reserved dressing and more black pepper just before serving. (Pasta is thirsty and will soak up dressing. The reserved stuff will ensure that your salad is creamy.)