Welcome

I have not disappeared.  Work has caught up with me, and I just haven’t had time to work on this website.  But I have been cooking!

Coming up soon to make up for my lack of posting…

• My mother’s birthday cake – A buttermilk yellow cake with chocolate pastry cream made to resemble something very fun
• Moosewood’s cake brownies
• Quick marinated rosemary shrimp
• Chicken stuffed with goat cheese and sundried tomatoes
• Crock pot lasagna
• Thai chicken with basil

Before we kick off I would just like to recommend food ingredients supplier and health food manufacturer as being great for sourcing ingredients, they offer a great range of dry food products

What we’re eating this week

• Turkey burgers on the grill – it’s beautiful tonight, so we’re taking advantage of the weather.  The first mosquitos of the season are taking advantage of any of my exposed skin, as well.
• Jerk chicken salad
• Tuna noodle casserole
• Chicken stir fry
• Kofta curry meatballs

Chicken Tamale Casserole

This is another slightly adapted Cooking Light recipe.  I really enoyed it, and although my husband was dubious upon seeing that can of creamed corn in a bowl, he came around when it came out of the oven.  It was easy, flavorful, and tasted like the corn pudding that you get at Chevy’s.

• 1 c. Mexican blend cheese, divided
• 1/3 c. milk
• 2 eggs (or 1/3 c. egg substitute)
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1 can creamed corn
• 1 (8 oz) box corn bread mix
• 2 c. cooked, shredded chicken
• 1 (4 oz.) can chopped chiles
• 1 (10 oz.) can enchilada sauce

Preheat oven to 400.  Combine 1/4 c. of cheese, milk, eggs, cumin, coriander, creamed corn, and bread mix in a small bow.  Spread into a 13×9 baking pan, and bake for 15 minutes.  Pierce liberally with a fork, and pour enchilada sauce over cornbread.  Top with chicken, and then cheese.  Continue baking another 15 minutes, and remove from oven.  Let stand at room temperature 5 minutes before eating.

Easiest Cinnamon Rolls Ever

Now, these will never top the wonderful confection that graced this site in my early days, but they literally took about 30 seconds to prepare and were done in 20 minutes.  This makes them fantastic in my book.

• 1 sheet frozen puff pastry, thawed
• 1/2 c. sugar
• 2 Tbs melted butter
• 2 Tbs cinnamon

Unfold puff pastry, and spread melted butter over it.  Sprinkle with sugar and cinnamon.  Roll tightly, and cut into 9 pieces (a little more than an inch each.)  Place into a sprayed/greased 8×8 baking pan, and bake at 400 for 20 minutes.