Lemon Poppy Seed Cake

Posted on August 7, 2013 by okieranchwife

I cut this recipe out of magazine years ago. I don’t even remember which magazine. I made this last weekend. I usually do not make dessert, cookies, cakes or pies, but I have to say this cake is the BOMB!! It has that great sour taste I love. And it is a big hit with brother. I may have to try more lemon or lime desserts in the very near future. It can be made as cupcakes also, but watch the time and adjust since they cook faster.

1 package (any brand) Lemon Cake mix
1 package Instant Vanilla Pudding mix
4 Eggs
1/2 cup Canola or Veg Oil
1/4 cup Poppy Seeds
Zest of 1 Lemon

Drizzle Topping
2 cups Confectioner’s Sugar
2 tablespoons Water
2 tablespoons fresh squeezed Lemon Juice

Preheat oven to 350 degrees F. Oil a 13 X 9 baking dish. In a lagre bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat on low speed using a stand mixer or hand mixer for 30 seconds. Then beat on medium for 2 minutes. Fold in poppy seeds and lemon zest. Transfer to the baking dish. Bake for at least 35 minutes. Check with a toothpick inserted in the center to see ifit baked through.
Cool. Combine the ingredients for the drizzle and drizzle across the cool cake. In my case try to mask the part of the cake eaten out of it by my older Irish Wolfhound. 😦 I forgot and let it cool on my butcher’s block that is within easy reach of him.

Posted in dessert | Tagged , | Leave a comment

Mexican Stuffed Peppers

Posted on August 7, 2013 by okieranchwife

This is a slightly different recipe than my Chili Rellenos Bake. I kind of – sorta mixed two recipes and came up with this one. I do not roast the peppers to remove the skins. The longer cooking time softens the skin enough to be tender. My brother and a friend of mine told me not to change a thing. My friend said that is highest compliment he can give for a dish. 🙂 I appreciate you. And my brother has escaped that un-named Northeast state also. He is a much needed hand around the place. I hope you enjoy this recipe as much as we did. I can’t brag on the recipe enough.

1 pound Lean Ground Meat – Beef, Venison, Buffalo, Chicken or Turkey
1 small Onion, fine chop
Sea Salt and fresh groud Black Pepper to taste
1 packet of Regular or Hot Taco seasoning
2 cans (4 ozs each) chopped Green Chilies
1 can (15 oz) diced Tomatoes with Chilies, drained
1 can (10 ozs) Green Verde Sauce
2 ozs grated Mexican Blend Cheese
1 package (8 ozs) grated Cheese of your choice
6 Pablano Peppers, cut in half lengthwise and de-seeded, keep the stem end on

Optional toppings:
Sour Cream
Cilantro
Chopped Green Onions
Taco Sauce

Preheat oven to 350 degrees F. In a large skillet, brown the meat and onions. Drain off any fat. Season to taste with salt and pepper. Add green chilies and taco seasoning. Cook about 5 minutes. Take the skillet off the heat and add tomatoes, green sauce and Mexican grated cheese. Mix these together. Fill the 12 halves of peppers evenly with the meat mixture. Place peppers in a 13X9 glass baking dish. Use 2nd baking dish if needed for huge peppers. Bake for 40 minutes. Then cover the pepper halves evenly with the 8 ozs of grated cheese and bake for additional 10 minutes.

Posted in main dish | Tagged , , , , | Leave a comment

Bacon Roasted Brussels Sprouts

Posted on July 27, 2013 by okieranchwife

This is a yummy side dish anytime of year. I usually make it in the Fall and Winter but I prepared it last week. Still as good as ever!! And how can you go wrong with bacon?

1 pound fresh Brussels Sprouts
4 (or more) Bacon slices (I use thick cut bacon)
2 teaspoons Brown Sugar
Sea Salt and Pepper to taste

Preheat oven to 400 degrees F.
Cut the ends off the brussels sprouts and cut in half lengthwise. Cut bacon into 1/2 inch pieces. Combine everything into a glass baking dish and mix well. Bake on the lower oven rack for 40 to 45 minutes until golden brown and bacon is cooked. Your milage (minutes 🙂 )may vary due to your oven temp.

Posted in sides | Tagged , , | 2 Comments

Onion Tart

Posted on July 14, 2013 by okieranchwife

My friends from that Northeast state really loved this dish. I made it for breakfast but it can also be breakfast for dinner or lunch! Onion lovers will go crazy for this one!

1 unbaked frozen Pie Crust, thawed
1/4 cup unsalted Butter
1 large Sweet Onion, cut in half and sliced thin
5 Green onions, use both white and green parts, sliced
2 cloves of Garlic, peeled and pressed
1 teaspoon Sugar, Agave Syrup or Sugar Substitute
1 teaspoon Sea Salt
Black Pepper to taste
3/4 teaspoon ground Nutmeg
6 ounces Ricotta Cheese
1 cup Pepper Jack Cheese, shredded
1 cup Cheese, your choice (Swiss, Colby Jack, Mozzarella)
3 Eggs, beaten
2/3 cup Whipping Cream or Half and Half

Preheat oven to 375 degrees.
Place the thawed pie crust in your pie dish. Melt the butter in a large skillet over medium heat. Add onions, garlic, salt, pepper and nutmeg to the butter. Sauté about 10 minutes until the onions are soft but not brown. Add ricotta cheese and stir until melted. Add the remaining cheeses. Cool slightly.
In a large bowl combine the eggs and cream. Add the cooled onion mixture to eggs and cream. Stir gently to mix. Pour into the pie crust. Cook for 40 minutes. Cool for 15 minutes to allow the filling to set. Serve warm. Yum!

Posted in breakfast, main dish | Tagged , , , | Leave a comment

Venison Breakfast Strata

Posted on July 11, 2013 by okieranchwife

This is such a versatile recipe! You really can use almost anything you have in the fridge. This is my basic recipe but please use your imagination to come up with your version.

1 pound of Bread or 9 slices, use anything you have. Torn into cubes
1 pound ground Venison
dash of Extra Virgin Olive Oil, EVOO
1/2 sweet Red Pepper, chopped
1/2 Sweet Orange Pepper, chopped
1 small Sweet Onion, chopped
1/2 cup Mushrooms, sliced
Sea Salt and Pepper to taste
1 small Zucchini, grated
4 ounces shredded Cheese, your choice. I like Pepper Jack, Swiss or Extra Sharp Cheddar
6 Eggs
2 cups Whole Milk or 1/2 & 1/2

Preheat oven 350 degrees.
Spray or oil a 13 x 9 inch baking dish. Put the bread cubes into the dish and evenly cover the bottom. In a large skillet heat the EVOO and cook the ground venison, onions, mushrooms and peppers until the meat is no longer pink, about 10 minutes. Season to taste. Sprinkle the meat mixture over the bread. Spread the zucchini on top of the meat. Spread the cheese on top of the zucchini.
In a large bowl, gently beat the eggs. Add the milk. Mix well. Pour over the top of the strata.
Cook for 35 minutes. Let stand for 5 minutes before slicing and serving.

This is a great make ahead recipe. Assemble all ingredients except the eggs and milk. Cover and refridgerate overnight. In the morning allow the dish to come to room temp, about 30 minutes. Add the egg and milk to the dish and cook.

Posted in breakfast, main dish | Tagged , , , , | Leave a comment

Horseradish Cream Sauce

Posted on July 4, 2013 by okieranchwife

I served this with the grilled venison tenderloin. But it can be used with almost any game, beef, bison, fish or even chicken it is so versatile. OMG!!!! So good. And so easy. Anne Burrell is my hero! Guests loved it!

1/2 cup prepared Horseradish
1/2 cup Sour Cream or Crème Fraiche
1/2 cup Olive Oil Mayonnaise
2 Garlic Cloves, peeled and pressed
Juice of 1/2 Lemon
Sea salt or Kosher Salt to taste
1 bunch of Chives, finely chopped (optional) or
small bunch of fresh Dill, finely chopped

Mix all together in a small bowl and adjust seasonings to taste.

Posted in condiment, herbs and spices | Tagged , , , , , | Leave a comment

Grilled Venison Tenderloin

Posted on July 4, 2013 by okieranchwife

I had 2 venison tenderloins in my deep freeze since October of last year. It was a nice sized doe that was taken on my property. Today for our July 4th dinner, I grilled them for my friends who are visiting from the Northeast. Rave reviews followed!!! More food-gasims! BLUF -(Bottom line up front), this is adapted from an Anne Burrell recipe.

Dry rub:
1 tablespoon ground Coriander
1 tablespoon ground Cumin
3/4 tablespoon ground Red Cayenne Pepper

2 Venison Tenderloins, about 2 pounds each with the silver skin trimmed off.
Kosher Salt or Sea Salt
3 tablespoons Coconut Oil, melted (my preference) or 3 tablespoons Extra Virgin Olive Oil

Preheat your grill, charcoal or gas.
Tuck the small end of each tenderloin under and secure the whole tenderloin with butcher’s twine. You will have 2 nice meat packages that are easy handle on the grill and will cook evenly. Season with the dry rub mixture. Coat evenly with salt and then coat with the coconut oil or EVOO.
Place venison on the preheated grill. And sear all sides of the meat to keep the juices inside. Move to a cooler part of the grill until it is cooked to your choice of doneness. I like rare but can eat medium rare. Take a meat thermometer and check for internal temp. 125 to 130 degrees for med rare. On my charcoal grill this took about 20 minutes. Remove the meat from the grill to let it rest for 5 to 10 minutes. Remove string and slice to serve. I used the Horseradish Cream that she used to accompany it. That recipe will be posted next.

Posted in grill, main dish | Tagged , , | Leave a comment

Blue Cheese Cole Slaw

Posted on July 4, 2013 by okieranchwife

This week I have good friends visiting from that un-named northeast state where I was born and raised. So far they say they have had several “food-gasims” over my cooking. While I can’t claim to have invented this recipe, I have changed it a tad. It is from a 2011 Taste of Home magazine and it is ohhhh soooo good. Make it ahead because the flavors mix together while it sits in the fridge. If you are a fan of blue cheese, you will love this slaw!!

4 cups Green Cabbage, shredded
4 cups Red Cabbage, shredded
4 large Carrots, peeled and shredded

Dressing:
1 cup Olive Oil Mayonnaise
2 tablespoons Dijon Mustard
1 tablespoon Spicy Brown Mustard
1 tablespoon Apple Cider Vinegar
1 teaspoon Celery Salt
1/2 teaspoon Sea Salt or Kosher Salt
fresh Ground Black Pepper to taste
1/4 teaspoon Sugar
4 ozs crumbled Blue Cheese
4 ozs Gorgonzola Cheese

Combine cabbages and carrots in a large bowl. In a smaller bowl combine the ingredients for the dressing. Mix well. Pour over cabbage mixture and toss to coat evenly. Place in a storage container and chill for at least 2 hours.

Posted in sides | Tagged , , | 2 Comments

Asparagus Mushroom Soup with Coconut Milk

Posted on May 22, 2013 by okieranchwife

This is a combination of 2 different soup recipes which I thought would be pretty good together. I think it has a great taste, but it is not the prettiest soup to look at. The mushrooms tone down the bright green of the asparagus. I think it works.

  • 3 tablespoons un salted butter
  • 1 bunch of Asparagus, peeled if needed
  • 1 medium Sweet Onion, chopped
  • 1 pound fresh Mushroom of your choice, chopped coarse
  • 1/2 cup dry White Wine or Sherry
  • 2 slices of Sour Dough bread, crumbled
  • 4 cups Chicken stock, store bought or home-made
  • 1 1/4 teaspoon fresh Ginger, peeled and grated
  • 1 can (14 ozs) Whole Coconut Milk
  • Sea Salt and Black Pepper to taste

Slice the asparagus spears into 1 inch pieces. Reserve the tips to garnish the bowls when serving. Warm butter in a large stock or soup pot over medium heat. Add asparagus pieces, onions, mushrooms and ginger. Saute for 10 minutes until tender. Do not allow to brown. Add wine/sherry,bread, chicken stock. Bring to a boil over medium high and then reduce to a simmer. Stir in coconut milk and simmer for 15 minutes. Puree soup with a handheld stick mixer or allow soup to cool and puree in blender. Warm soup again, season to taste. Garnish with asparagus tips and serve.

 

Posted in soup | Tagged , , , , | Leave a comment

Thai Chicken Coconut Soup with Noodles

Posted on May 22, 2013 by okieranchwife

Lately, I have been experimenting with coconut. That usually leads a cook into Asian and specifically Thai cooking. I have not eaten at a real Thai restaurant  yet. Looking forward to that but for now I have to be satisfied with my version. Probably I am far off the authentic style. LOL!!!! I found this soup in a Good Housekeeping Soup and Stew cookbook. Of course, I bumped up the spices and seasonings to suit my taste. Try it and see what you think.

  • 4 ozs Asian style Noodles, could be glass noodles or stir fry type
  • 1 can (14 ozs) Whole Milk of Coconut
  • 2 Cloves Garlic, peeled and pressed
  • 1 1/2 tablespoon fresh Ginger, grated
  • 1 teaspoon ground Coriander
  • 1 teaspoon ground Cumin
  • 3/4 teaspoon ground Cayenne
  • 1 pound skinless, boneless Chicken Breast or thigh and leg meat, thinly sliced
  • 3 1/2 cups Chicken Broth, store bought or home made
  • 2 Green Onions, thin sliced
  • 2 small Carrots, peeled and cut into matchsticks (2″ x 1/4″)
  • 1/2 Sweet Red pepper cut into matchsticks
  • 2 tablespoons Asian Fish Sauce
  • 1 cup Water
  • Juice of 1 Lime
  • 1 cup loose packed fresh Cilantro, chopped

In a 5 quart soup pot or Dutch Oven, heat 1/2 cup coconut milk to boiling over medium heat. Add garlic, ginger, coriander, cumin, cayenne and cook for one minute stirring constantly so not to burn. Turn to medium high and add chicken. Stir constantly until chicken  loses the pink color but do not brown the meat. Add noodles cut to 3 inch length pieces. Add broth, green onions, carrots, red peppers, fish sauce, water, and remaining coconut milk. Simmer on medium heat for 20 minutes. Stir in lime juice and cilantro just before serving. I served my soup with my homemade Buttermilk and Honey bread. I’ll post that recipe soon.

 

Posted in soup | Tagged , , , | Leave a comment