Kitchen & Recipes

Hello from Yellowstone National Park

May 25, 2008 – 1:25 pm

As I sit here in our motor home, watching snow fall outside my windows, I can’t help but think of something warm like the fleece throw covering my legs, the cup of huckleberry tea I’m drinking, and the chicken chili I wish was stewing in a crockpot. 

Of course, my friends and family back home in Florida think I’m crazy since they are trying to stay cool in the 90-plus degree weather there.

But no matter what the weather, it’s always time for dessert.

Strawberry Fool

3 cups fresh or frozen strawberries

1/2 C sugar

1 1/2 tsp lemon juice

1 1/2 tsp unflavored gelatin powdered 

1 C heavy cream, chilled

In a food processor, add strawberries, sugar, lemon juice, and puree.  Transfer the mixture to a saucepan and sprinkle the gelatin on top.  Let stand until the gelatin dissolves.  Place pan over low heat until warm, 2-3 minutes.  Refrigerate in a large bowl, covered, for at least 2 hours or overnight.

When ready to serve, whip heavy cream with mixer until still peaks form.  Fold the whipped cream into the chilled strawberry mixture.  Refrigerate for at least 30 minutes.  Spoon into parfait glasses and garnish with mint and fresh strawberries.  Great with pecan shortbread cookies (store bought).

6-8 servings

Want something cool and a little quicker?  Try my favorite (and old) fruit salad recipe.

5 Cup Salad

Mix the following together.  Refrigerate about 30 minutes, then serve.

1 can fruit cocktail, well drained

1 can Mandarin orange sections, well drained

1 jar Maraschino cherries, drained and cut in half

1/2 bag of minature marshmallows

1 C sour cream.

Enjoy!

DivaDolores

By DivaDolores | Comments (0)

A “Pressing” Issue

May 18, 2008 – 7:00 am

I have a confession to make. In addition to being a Clever Diva, I am also secretly a kitchen gadget goddess. If there’s a kitchen gadget out there, then baby, I own it. I can “rice” potatoes with my potato ricer (it’s also great for squeezing water or oil out of tuna, too!). I can make my own “Uncrustable” PBJ sandwiches for my little boy with my little circle-press-puncher thingy (instead of buying the frozen box brand). I can make fries with my French fry cutter-thingy and slice up an apple with any of my apple-slicing-coring gadgets.

So let me tell you about my latest little contraption, which I should have bought years ago. The cast iron grill press.

Grill Press

Also known as a bacon/steak grill press. It can come in the shape of a rectangle or circle. Its handle is usually wooden or spiral metal/iron and stays cool to the touch. This heavy-but-handy little device is meant to sit on top of strips of bacon to keep them straight and flat when frying. It helps steak cook evenly. But my favorite thing about it? The way it makes grilled sandwiches deliciously and evenly, from grill cheese to panini-style sandwiches. Who needs a sandwich maker that takes up so much room when a grill press does the same thing for you? It usually costs between $15 and $25, which is still cheaper than the fancy sandwich maker or panini press.

This morning, I made my little boy a breakfast sandwich. With a touch of butter or margarine (or Pam) in the pan, I took a French roll, some heated sausage, and cheese and pressed the sandwich. Yes, this is a big, hearty breakfast, but this is a good thing when raising a growing boy who has to make it through school until lunch. And of course, this kind of breakfast isn’t an everyday thing.

Sandwiches can be made with bagels, bread, rolls, and even tortillas and flat breads. The grill press can handle them all. And now, whenever I see my nephew, his eyes always light up and then he asks the usual question in a sweet sing-songy voice… “Auntie, will you make me a goal-done grill cheeeese? Pleeeez?” And you know what? With the grill press, it comes out perfectly golden every time, without dripping in butter!

The grill press is easy to clean. After use, simply gently wipe down with warm water (lightly scrub if you have to) but don’t use any soap. Be sure dry it right away! I wouldn’t even let it drip dry; cast iron rusts fast and you don’t want that.

You can pick up a grill press at almost any store or their website including Bed Bath and Beyond , Crate and Barrel, Target, and Wal-Mart . And don’t forget Amazon, Ebay, or other shopping websites like Nextag.com. Or the next time you go into a Cracker Barrel on your travels be sure to pick one up.

If you have used a grill press (or decide to buy one and try it out), be sure to share your favorite sandwich recipes in the Clever Diva comment section! Or, if you have a favorite kitchen gadget and have an unusual use or two for it, why not share your insight as well?

–Tah for now, DivaKimbling

By DivaKimberly | Comments (0)

Regional Recipes from my travels

May 15, 2008 – 10:28 pm

Hello everyone.  I promised recipes from different parts of North America as I make my way from Florida to Alaska.

While in SW Missouri, other than dodging a tornado about 2 miles from our RV park, I really enjoyed some of the areas Amish shops where they sell quilts and all kinds of wonderful jellies and jams.  Here is a recipe I have made several times.  I hope you enjoy it as much as my family and I do.

Amish Whoopie Pies                                                                         

Ingredients:
2 cups sugar
1 cup shortening
2 eggs
4 cups flour
1 cup baking cocoa
2 tsp. vanilla
1/2 tsp. salt
1 cup sour milk
2 tsp. baking soda
1 cup hot water
1. Cream sugar and shortening. Add eggs.
2. Sift together flour, cocoa, and salt.
3. Add to creamed mixture alternately with sour milk.
4. Add the vanilla and dissolve soda in hot water and add last. Mix well.
5. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 350 degrees for 8-10 minutes.
6. Make sandwiches from 2 cookies filled with the Whoopie Pie Filling.

FILLING:

3 tablespoons all-purpose flour

Dash salt

1 cup milk

3/4 cup shortening

1-1/2 cups confectioners’ sugar

2 teaspoons vanilla extract

In a saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. 
In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen

 

Later we moved on to Cheyenne, Wyoming and spent a couple of days on a bison ranch.  The restaurant there serves buffalo meat.  For dinner I had Bison Short Ribs.  They were really good and since buffalo aren’t allowed to be loaded with hormones and the fact that their meat is leaner than regular beef, it is supposed to be better for you.  I don’t know if all that’s true, but I do know it was very good.  A lot of grocery stores carry ground bison.  Here’s a recipe for bison burgers.

Buffalo burgers

1-1/2 lbs. ground bison
1/2 cup onion, finally chopped
1/2 medium jalapeno pepper, finely chopped
1 clove garlic, finely chopped

 
1 egg
1 tsp. salt
1 tsp. pepper
1/2 cup rolled oats

Mix all of the ingredients together. Shape into pattie s about half inch thick.
To broil burgers: Set oven control to broil. Place patties on rack in the broiler pan. Broil with the tops about 3inches from the heat, turning once, until done. Broil 4 to 5 minutes for medium.

 

Until later, Happy buffalo hunting.

Diva Dolores

 

 

 

 

 

By DivaDolores | Comments (0)

Nuts for Coconut Oil

May 8, 2008 – 3:14 pm

Coconut oil has many uses and is finding its way back into the hearts (and stomachs!) of people beyond the usual Birk-wearing granola crowd. It’s one of those oils that fell by the wayside when Americans went nuts for a low-fat diet and considered all fats bad. But now we understand there are some better oils out there, like Olive oil and Canola oil. Be sure to add coconut oil to that list!

In the jar, coconut oil looks more like Crisco, but it liquifies easily. It’s a beauty secret of many Hollywood actresses. Use it as a conditioner in your hair, on your cuticles, and all over your skin (especially your feet and elbows) for amazing softness. A little bit goes a long way (not to mention its long shelf life) so this product is quite economic.

Cooking and baking with this oil can have many health benefits. Many consider this oil a “low fat” fat because it’s a “medium chain fatty acid” and the special way it breaks down in the liver. Coconut and coconut oil can also aid in digestion. That’s why if you have some digestive trouble, it’s recommended to eat a macaroon or two. Coconut oil supports thyroid function and boosts your metabolism, aiding in weight loss. Besides digestion and weight loss, there are countless other health benefits, from heart health to antioxidant properties.

Purchase the best quality coconut oil you can. Some have no scent whatsoever (great for those with sensitive noses who want to slather it on their skin). While another kind, namely, virgin coconut oil (or extra virgin) has a very mild, light coconut aroma that is just yummy. Using the finest quality, organic, virgin coconut oil offers the best health benefits.

Various grocers offer this product, but to see the largest variety, visit your local health food or natural food store. If you want to learn more and decide to do some research online, understand that many sites are sponsored by makers of coconut products.

Check out recipes featuring coconut oil at Coconut Connections, Coconut Recipes  and Coconut Oil Online. For coconut recipes in general, visit Tropical Traditions. By the way, including this oil as part of your diet also contributes to healthier hair and skin.

Do you have any wonderful recipes that call for coconut or coconut oil? Share them now!

*Note:  The author is not a doctor or nutritionist and doesn’t endorse any web site featuring coconut products…although she loves the way her skins feels after slathering on the stuff!

 

By DivaKimberly | Also posted in Well-being & Fitness | Comments (0)

A great Monday Casserole

May 5, 2008 – 11:12 am

Want a delicious casserole made from Sunday’s leftover ham?  This is one of my favorites.  It can be put together fairly fast.  Add a salad and you have a complete meal.

Ham and Potato casserole

6 Yukon gold potatoes, sliced

1 8 oz tub light cream cheese spread with chives

¾ cup milk

¼ cup shredded Parmesan cheese

8 oz cooked ham, cut into small pieces

Add fresh asparagus spears cut into 2-3 pieces (optional)

Preheat oven to 400 degrees.  In medium saucepan cook potatoes in lightly salted water 5-7 minutes, until tender.  Drain. 

In saucepan combine cream cheese, milk, 2 T Parmesan and ¼ tsp black pepper.  Heat and whisk until smooth and cheese is melted.  Remove from heat.

Layer potatoes, ham, asparagus, and sauce in 1 ½ qt baking dish.  Bake, covered 20 minutes.  Uncover sprinkle remaining Parmesan.  Bake 10-12 minutes.  Let stand 5 minutes.  Top with more ground black pepper.  Serves 4

I’m on an extended vacation and will be going through many interesting places.  The first thing I check out in a new town are places to eat.  I also collect regional cookbooks.  For the next few months, when I post to the CleverDivas.com, I hope to bring you the flavors of the U.S. and Canada.

Best wishes,

Diva Dolores

By DivaDolores | Comments (2)

In the mood for Bar-B-Q?

April 15, 2008 – 11:56 am

Are you in the mood for Bar-B-Q, but don’t want to scrape the ice off the grill?  Try these oven baby back ribs.  They are my family’s favorites.  Since I have a big family, I cook a lot at one time.

Bar-B-Q sauce

1 C. ketchup                          ½ tsp salt

1 C. vinegar                           ¼ tsp garlic powder

½ C. molasses                        ¼ tsp onion powder

½ C. honey                             1 tsp liquid smoke

Combine all the ingredients in a saucepan over high heat.  Blend the ingredients with a whisk until smooth.  When mixture comes to a boil, reduce the heat and simmer uncovered for 30 to 45 minutes until slightly thickened.  Cool to room temperature.

Baby Back Ribs

I get the long package of baby back ribs from Sam’s.  The package contains 3 long racks of ribs.  Wash with cool water, dry with paper towel.  Cut 3 racks in half.  Tear 18 large pieces of heavy duty tin foil and stack on counter.

Brush sauce on both sides of ribs.  Place one rack on tin foil and wrap with 3 pieces of the foil (one piece at a time, sealing completely).

At this point, ribs may be placed in refrigerator until ready to bake.  I usually do this early in the morning and bake in the late afternoon.

In case of a spillage, I put a big piece of tin foil on the bottom of the oven.  Preheat to 325 degrees.  I lay the rib bundles directly on the oven rack, seam side up and being careful not to tear a hole in the foil.  Bake 2 to 2 ¼ hours.  Meat should be almost falling off the bone.

Juice will form in packet, so be careful when opening it.  I put a large bowl in the sink and dump juices into the bowl.  Slice ribs into 3-4 bones.  Place on large pan and spread more bar-b-q sauce on them.  Turn oven up to 400 degrees and put ribs in for just a few minutes to crisp up.  Not long or they will be dry.  These sound like a lot of trouble, but each task is broken down into just a few minutes work and they are well worth the work.

Note:  When I buy the ribs, I also pick up a package of sausage like chicken and mozzarella, Cajun, Emeril Legasse’s.  I lay one sausage on the tin foil then lay the rack of ribs over it.  I serve the sausage with the ribs.  Both add to flavor of the end product.

Serve with Cracker Salad

1 tomato diced

3 green onions, sliced

1 hard-boiled egg, diced

1 sleeve saltine crackers, crushed

1 C mayo

Black pepper to taste

Mix and serve.  Yummy!!!

Diva Dolores

By DivaDolores | Comments (0)

Versatile

March 14, 2008 – 12:52 am

I like things fast, easy and simple. There’s enough complications in the day without adding anymore at dinner time.  A few people I know really dislike boxed cake mix. But tell me, what else is as versatile as a small, inexpensive box of Jiffy (R) cake mix? 

First off, it’s simple to use…one egg, a quarter cup of water and 20 minutes in the oven gets you a single layer cake.  To me, the best thing is that it’s easy to ratchet up a notch. Instead of water, use cold coffee and half a teaspoon of cinnamon, allspice along with a dash of cloves and maybe nutmeg for a great spice cake.

Orange juice instead of water, along with half a teaspoon of orange flavoring makes a nice base for chocolate frosting. (As if a base is needed to begin with, I know, I know) 

Or how about adding chocolate chips to the cake mix and frosting it with peanut butter frosting? In my house, that’s gone in an hour tops.

Want muffins instead of cake? No prob. Toss a handful of berries (frozen or fresh) into the yellow cake mix batter and presto…muffins. Or top the unbaked mix with a flour, brown sugar, butter combination, bake and you have coffee cake.

Forgot to pick up shortcakes for the strawberries? Bake this little box of cake mix 2 – 3 minutes longer and it gets that nice crumblie texture that goes well with berries, milk and whip cream.

No frosting? No sweat. Mix up some instant pudding, pour it on top of the cake add some berries or whip cream or both and serve. Or spread some mint patties—or a chocolate bar on top of the hot cake, let them melt and you have instant frosting.

No candy? Well, experience has shown me that jelly, or ice cream topping–chocolate, fudge, strawberry or my personal fave pineapple with a dollop of whip cream is just as good.

What other dessert food could possibly be as versatile?

 Until next time - take care and be well.

Denise Lynn

By DivaDenise | Comments (0)

Busy Day

March 5, 2008 – 5:05 pm

I don’t have a regular get-up-get-dressed-and-go-out-into-the-world job.  On days like today, I am very thankful for that, because I’m not sure how I’d ever get all the things done that need doing. 

If all those things were forest fires and I was Smokey the Bear (remember him?) I would have the biggest feet in the world from stomping out the fires.  I tell you all that so you know why I’m going to have to dispense with an article this time and just give you a recipe to make on a busy day.

Crock-Pot Chicken and Dumplings (10 minutes prep)

2 cups chopped cooked chicken-I use rotisserie chicken from the deli

1 can cream of mushroom soup

1 can cream of chicken soup

2 soup cans of water

4 tsp all-purpose flour

2 tsp chicken bouillon granules

½ tsp black pepper

1 can refrigerated buttermilk biscuits (8 biscuits)

Combine all ingredients, except biscuits in slow cooker.  Cut biscuits into quarters and gently stir into mixture.  Cover and cook on LOW 4-6 hours.    4 servings.

Enjoy,

Diva Dolores

By DivaDolores | Comments (0)

Afternoon Tea Party

February 25, 2008 – 11:19 am

Last weekend, I hosted an afternoon tea for my local chapter of Romance Writers of America. Ancient City Romance Authors (ACRA) installed new officers and recognized its authors for their accomplishments during the past year.  After the business part was completed, we got down to more serious matters like eating and catching up with fellow authors’ lives.

It was so much fun visiting with friends I hadn’t seen in a while.  I hope you’ll try and enjoy a few of the recipes we had at the afternoon tea.

Basic Scones

2 Cups flour

1 T. baking powder

2 T. sugar

½ tsp. salt

6 T. butter

½ C buttermilk

Lightly beaten egg

            Mix dry ingredients.  Cut in 6 tablespoons butter until mixture resembles coarse cornmeal.  Make a well in the center and pour in buttermilk.  If you don’t have buttermilk, use regular milk.  Mix until dough clings together and is a bit sticky-do not over mix.  Turn out dough onto a surface and shape into a 6-to-8 inch round about 1 ½ inches thick.  Quickly cut into pie wedge or use a large round biscuit cutter to cut circles.

            The secret of tender scones is a minimum of handling.  Place on ungreased cookie sheet, being sure the sides of scones don’t touch each other.  Brush with egg for a shiny, brown scones.  Bake at 425 degrees for 10 to 20 minutes, or until light brown.

Devonshire Cream

5 ounces cream cheese, softened

1 C heavy cream, whipped

1 T. heavy cream, reserved

½ C confectioner’s sugar, sifted

            In medium sized bowl, beat softened cream cheese, sugar, and 1 T reserved cream with hand mixer until smooth.

            With rubber spatula, fold in whipped cream.  Do not over mix (should be lumpy).  Store in airtight container for up to 2 days.  Makes 2 cups.

White Chocolate Macadamia Nut Balls

½  14-ounce can sweetened condensed milk

¼  C butter softened

16 ounce package powdered sugar

8 ounce package flaked coconut

¾ cup finely chopped macadamia nuts

16 ounce package white chocolate candy coating

            Mix condensed milk, butter, powdered sugar and coconut together.  Add chopped nuts.  Mixture will be very soft.  Cover and chill several hours or overnight.  Shape into small balls.         Melt chocolate coating according to package directions.  Dip balls into chocolate and place on wax paper to harden.  Store in cool place or freeze.  Makes 50 candies.           

Dolores’ Chicken Salad

4 cups cubed, cooked chicken

1 cup chopped celery

3 green onions, sliced

½ cup chopped pecans

½  tsp. salt

1 cup mayonnaise

½ cup heavy whipping cream, whipped

            Mix chicken, celery, onions, pecans, and salt.  Fold mayonnaise into whipped cream and combine with chicken mixture.  Chill for at least 1 hour.

            Garnish with grapes.

Enjoy!

DivaDolores

By DivaDolores | Comments (0)

It’s Strawberry Time

February 6, 2008 – 10:56 am

I grew up in Tampa and, for a few years, I lived in Plant City.  One of my favorite times of the year is when the famous Plant City strawberries are plump and ready to be picked.  The town is also famous for Parkesdale Farms and their fruit and vegetable stand where they serve strawberry shortcakes during the season.

Since 1930, Plant City has held the Strawberry Festival annually to celebrate the harvest.  Each year for ten days in late February to early March, the town is filled with thousands of people enjoying the fair activities and concessions serving strawberry shortcake, strawberry milkshakes, strawberry sundaes, strawberry cobbler, strawberry ice cream, and just plain strawberries.

Here are a couple of my favorite strawberry dessert recipes.

Strawberry Cake

1 strawberry cake mix (I like Duncan Hines because it has bits of strawberries in it)

Make the cake according to package directions.  Bake in a 9X13 pan.  Cool cake completely.

1 (3 oz) box of strawberry Jell-O

Make according to package directions.  Refrigerate until starting to congeal, but still liquid.  Use the handle of a wooden spoon to poke holes in cake.  Slowly pour Jell-O over cake taking the time to spread to fill the holes.

3 cups fresh sliced strawberries

¼ cup sugar

3 T Amaretto

Mix and marinate for 20 minutes.  Mash to make more like jam.  Spread over cake.

1 cup heavy whipping cream

¼ C confectioners sugar

1 tsp vanilla

Beat until peaks form.  Do not over beat.  Spread over cake.  Decorate with a few fanned strawberries.

Refrigerate for at least 4 hours.

Strawberry Angel Food Cake

Dissolve a large package of strawberry Jell-o in the hot water according to the package.  Instead of adding ice water (per the package) add 1 package of frozen strawberries in lite or heavy syrup (thaw package first).  Stir well.

Pour 1/3 of the Jell-o into a bundt pan.  Tear a store-bought angel food cake into chunks.  Put ½ into the bundt pan.  Top with 1/3 of Jell-0.  Add last of cake and finish with Jell-0.  Refrigerated for 4 hours.  Invert cake onto a serving platter and frost with Kool-Whip.  Garnish with fresh strawberries.

Enjoy! 

Diva Dolores

By DivaDolores | Comments (2)