Chicken Sausage in Mushroom Burgundy Sauce

Dear Readers,

This weekend was filled with the joy of watching the leaves change and cooking. I wanted to create something new, and yet simple. It was delectable and beautiful!

Chicken Sausage in Mushroom Burgundy Sauce Served on Creamed Rice

5 browned chicken sausage, cut diagonally
deglaze the sausage pan with EVOO and saute:
One large Onion
2-4 Tbsp Chopped Garlic
Celery seeds
Sea Salt
Black Pepper

When saute is almost complete top with 1/2 cup Burgundy wine and reduce

I served this with rice creamed with sour cream and tarragon topped with fresh steamed peas and chopped green onions.

All I have to say is WOW! What a great way to eat your veggies!

Bon Appetit!!

Coq al Vin a la Pasta

Dear Readers,

French cooking sounds challenging, but it can be quite simple and rewarding. I created a variation of Coq alVin and it was terrific!

Here are some photos....

Browning the Coq

a la Pasta

The Golf Party

Dear Readers,

A bunch of friends had a golf outing last week. I had the privilege of preparing the desserts. What a treat. For foods we had roast beef panini's, baked beans and shrimp salad; for desserts we had brownies, double chocolate chip cookies, peanut butter blossoms, cereal cookies, danish puff pastry, peanut butter bars and butterscotch oatmeal cookies.

Cake Balls

September brings a number of birthdays and I wanted to treat the celebrators to a delectable treat.....Cake Balls.

1 box chocolate cake baked
1 16oz container cream cheese frosting
1 package almond bark
sprinkles

This treat was so fun to make. First, bake cake per directions and let cool. Crumble cake and add all of the frosting. Mix well. Refrigerate for 3 hours. Use melon baller and roll cake and frosting mix into 1 inch balls. Freeze for at least 1 hour. Melt almond bark and dip frozen cake balls into bark and place on wax paper and chill. Keep refrigerated. YUM!

Baking Cookies

Dear Readers,

The chill of fall is in the air and that brings memories of childhood baking in the kitchen with Mom. So, I have baked a few cookies: Oatmeal Butterscotch, Double Chocolate Chip, Peanut Butter Blossoms and Cereal Cookies.  Cereal Cookies!

I really could not resist cooking Spanish rice with chicken.  I was so hungry for chicken. Here are some highlights.....

This dish was fantastic!

16oz steamed peas
16oz steamed corn
4-6 oz tomato paste
1 1/2 cup chopped tomatoes
chili powder
garlic salt
pepper
1/2 large onion caramelized
2 Tbs. chopped garlic
4-6 boiled chicken breasts

Bon Appetit!

Anniversary!

Dear Readers,

It's that time of year again when we eat out at an Italian restaurant. This time it was Tutto Pasta. Here are some highlights.

Banana Bread

Dear Readers,

Happy Saturday! It is cool here in the north and that means it is time for baking and chili. Let's start with the baking. I know a few taste testers that like banana bread; so much so, that it is their favorite dessert type bread. So here is my adapted recipe from Taste of Home.

7 Cups Flour
6 Cups Sugar
4 tsp. Baking Soda
2 tsp. Salt
8 Eggs
8 Ripe Bananas
2 Cups Oil
1 1/4 Cups Milk
4 tsp. Vanilla

Mix wet ingredients together in a mixer. Mix until combined. Add all dry ingredients as mixer is on. Mix well.  Makes 4 loaves. Bake at 325 degrees for approximately 70 minutes.

Bon Appetit!

I also went cookbook shopping today. I purchased a Mediterranean cookbook filled with pictures and recipes galore. I also picked up a couple of hometown cookbooks. The potluck recipe type. The cooking and baking section at at bookstore is so wonderful. I would take them all home and read all day if I could. Oh, to own a bed and breakfast and to cook for people. Dreams, Dreams.....

Dear Readers,

It is Friday and I am so excited! This weekend will be filled with fun and a visit to a great restaurant. We are going to visit Tutto Pasta! Who can go wrong with Italian food. Which brings us to the next question....what to cook and bake this weekend? May be old fashioned Banana Bread.

This morning my taste testers will be enjoying last nights artistic endeavor. I hope to see smiles on their faces.

The Baked Appel

Double Chocolate Banana Muffins

Dear Readers,

It is that time again to bake. I have bananas, chocolate and Rolos. Wow! What artistic creation can I make with that? I consulted with some taste testers, and the consensus was Double Chocolate Banana Muffins. I found a recipe (courtesy of Taste of Home)

The Recipe:

• -1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/3 cup mashed ripe bananas
• 1/3 cup vegetable oil
• 1 egg
• 1 cup (6 ounces) miniature semisweet chocolate chips

In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 1 dozen.




 

Could I really follow the recipe? Well, in a word, no. I added some vanilla and I added extra cocoa. What could go wrong with that?

But, the endeavor was not yet complete. I needed a filling. Rolos: a delectable mix of caramel and chocolate. I then mixed 1/3-1/2 of an 8 ounce package of cream cheese with as many Rolos as I could stand to unwrap. With a spot of EVOO, I heated at low heat and whisked my way to caramel chocolate heaven! It looked a little bit unmixed, but it will bake together.

Twelve minutes into baking, a minor setback! Well, you can't win them all. I overfilled the muffin tin again. This is not the first time, and probably will not be the last. I need a giant muffin tin. This may help with the problem.

The Result: Fantastic!!

Bon Appetit!

Fellow Foodies,

It's time again to decide what to bake. I have a stack of bananas waiting for me to create art with them. I guess that the toughest part is finding the recipe.... May be chocolate banana cupcakes with some type of filling. I dream of baking. Last night it was banana bread and cake. I never dream of eating it though. Just the joy of baking!

Baked Appel

Dear Readers,

I love to cook and bake! There I said it. I admit it. This new blog is a creative outlet and a place to display my kitchen creations. My family loves to take bits and bites of delicacies, and I have a great number of other 'taste testers'. Thanks to you all for indulging me and participating in my hobby.

Bon Appetit!

Baked Appel