~ Mini Rum Cakes ~

My family and I have always been a fan of Tortuga Rum Cakes. Last year I began a quest to find a recipe that could produce a sister to those delicious, but expensive little buggers. This recipe is the closest I have come and represent a marriage of multiple recipes discovered during the year long quest.

The key to a good rum cake is selecting the right rum. After many trials and tribulations, I have settled on Sailor Jerry Spiced Caribbean Rum. It is a smooth recipe of rich vanilla spiced with cinnamon and nutmeg. If Sailor Jerry can not be found, substitute in Whaler's Vanille Rum.

*** Chef's Note **********************************************
There are ways to cut down the time and work on this recipe. It won't come out quite the same, but they are still tasty little treats. As I usually only make these on holidays, I tend not to take any shortcuts. However, if you are in a pinch see the end of the recipe for time shaving tips.
****************************************************************

Special items you will need:

     2     Bundt cupcake pans, lightly greased. I do not recommend cooking spray if the pan is fluted as it will well up at the bottom of the cupcake slots.

Preheat the oven to 325 degrees F (165 degrees C)

Batter

• 1/2 c      salted sweet cream butter, softened
• 3 Tbs     vegetable oil
• 2 c         Pillsbury Softasilk cake flour
• 1 1/2 c   white sugar
• 4 tsp     baking powder
• 1 tsp      salt

 1)   Combine in a large mixing bowl until well blended and crumbly. Transfer to separate bowl and set aside.

• 4            eggs
• 1/2 c      milk
• 1 tsp      real vanilla extract
• 1/2 c      rum
• 1/2 c      vegetable oil
• 1            (3.5 oz) pkg instant vanilla pudding mix

2)   Combine on medium speed until mixture is lump free. A good way to do this is to combine the first five ingredients then slowly blend in the pudding mix.

3)   Gradually add the crumbly mixture to the batter. Blend well.

4)   Fill the individual cupcake slots about 2/3rds full. You might have a little batter left over. Resist the urge to top off the cupcake slots!

5)   Bake for 20-25 minutes or until cakes are golden brown. Set pan on a baking rack to cool.

Glaze              

• 1/2 c      salted sweet cream butter
• 1/4 c      water
• 1 c          white sugar

6)   While the cakes are cooling, melt the butter in a small saucepan. Add the water and white sugar and bring to a light boil, stirring constantly, for 4-5 minutes. The result should be thin and syrupy.

• 1/2 c      rum

7)   Remove the saucepan from heat. Gradually stir in the rum. The mixture will bubble briefly then calm down. Keep the glaze gently warmed to maintain the thin, syrupy consistency.

8)   Pop the cupcakes out of the cake pans. Use a paper towel to gently clean out the cupcake slots of any crumbs. Add a tablespoon of the glaze to each newly cleaned cupcake slot.

9)   Using a toothpick, poke several holes in the tops of the cupcakes then reinsert them into the cupcake slots.

10)   Poke more holes in the bottom of the cupcakes.

11)   Spread a layer of glaze a tablespoon at a time over the bottom of the cupcakes. Once one cupcake is evenly coated, move to the next. Repeat this for each cupcake, allowing the previously coated cakes to absorb the liquid as you make your round. Once all the cupcakes have been coated, go back to the first and start the process again. Keep the coating thin and even to allow proper absorption. Each cake should receive three or four turns before the glaze runs out.

12)   Cover the cakes with a paper towel and allow to sit for at least a day. The day you are going to serve the cakes, place a layer of wax paper over the top of the pan and flip the pans right side up. Allow them to sit a few hours, right-side up, before removing the cakes from the pans.

Enjoy!

*** Time Shaving Tips ***

Instead of making the batter entirely from scratch, you can substitute an 18.25 ox package of yellow cake mix for most of the ingredients. Here's how:

Tip 1)   Combine the cake mix and vanilla pudding mix. Add the eggs, rum, a 1/2 c water and a 1/2 c vegetable oil. Blend well. Fill the cupcake slots with this mixture and continue with the rest of the recipe.

Tip 2)   Instead cooling the cupcakes and removing them from the pan, you can make the glaze about 10 mins before the cakes finish baking then administer the glaze while the cakes are cooling in the pan. This saves time, but the cakes might be more difficult to remove from the pan when you pull them out to serve. Remember, even if you are using this time saving tip, you still want to take the glaze little by little in turns with each cupcake.

~ Slow Cooker: Barbacoa Beef ~

Slow cooker Saturday!

This is wonderfully spicy shredded beef is amazing in burritos, tacos, fajitas.. you name it!

On a scale of 1 - 10, I have been told this ranks close to a 7 in spiciness. If you need a tamer meal, just add a bit more chicken broth to the sauce. If you want extra spice, add some of the sauce from the canned chipotle peppers into the mix before blending.

Sauce

3-4 T        Lime juice
4-5           Chipotle peppers, canned
4-5           Cloves garlic
4 tsp         Cumin
2 tsp         Oregano
1 1/2 tsp    Salt
1 1/2 tsp    Pepper ((I use white))
1/2 tsp      Clove, ground
1/3 c          Apple cider vinegar
3/4 c         Chicken broth

Combine ingredients in a food processor or blender and blend well.

3                Bay leaves, broken into medium sized pieces

Add to the sauce, but do not blend further. Just stir them in.

3-4 lbs      Beef Roast, trimmed

After trimming off the excess fat, slice the roast in half, then chop into about 6 pieces total. They should be large chunks. In a small skillet sear each piece on each side for a few seconds on high heat. This should leave the chunks browned on the outside but still very red in the center. Toss the meat into the slow cooker.

Pour the sauce mixture evenly over the beef, taking care to coat each piece nicely. Cook on low for 4 hours. If possible, turn the beef chunks once every hour or so to ensure each side gets simmer time in the sauce.

Uncover the crockpot and cook another 2 hours, still turning the chunks occasionally. Shred or slice the chunks of roast then return the meat to the cooker. Allow the shredded beef to simmer in the sauce at least another 15 mins or until ready to serve, whichever is longer.

If you care for a sauce, drain the juices from the beef into a small pot. Mix a Tbs or so of cornstarch with a small amount of water and stir into the pot. Bring the liquid to a boil for a few minutes, then let sit to thicken.
You can continue to add the cornstarch/cold water mixture and repeat until the sauce reaches the desired thickness.

Combine with black beans, Lime Cilantro Rice and a bit of Corn Salsa for a real treat!

Enjoy!

~ Mint Chocolate Cookies ~

Last week I had a baking day with my mother-in-law. Although we made several different types, this mint chocolate cookie was decidedly the favorite of the lot! If you are a huge chocolate fan, you can add more chocolate chips (up to double) without changing the recipe.

3/4 c        Salted, sweet cream butter

2 T            Water

1 1/2 c       Dark brown sugar, packed
1 c             Milk chocolate chips

Over low heat, melt butter completely. Add water and sugar and stir until dissolved. Stirring slowly but continually, add chips to mixture and heat until melting. Turn off the heat and continue to stir until mixture is lump free. Transfer the mixture to a mixing dish and set aside, allowing the mixture to cool for at least 5 mins.

2 1/2 c      All purpose flour

1 1/4 t       Baking soda
1/2 t          Salt

Sift together and set aside.

2               Eggs

Add eggs to the chocolate mixture and blend, taking care not to over beat the eggs. Gradually add sifted ingredients and mix well.

2 c             Mint flavoured chips (I use Andes)

With a wooden spoon, stir chips into dough. Cover mixing bowl with saran wrap and chill in the refrigerator for 45 min - 1 hour.

Once chilled, preheat oven to 350 degrees F (175 C)

Cover a cookie sheet with parchment paper. Roll dough into balls and place about 2 inches (5 cm) apart. Bake cookies for about 10 minutes. Allow to cool for 10 mins on cookie sheet, then move to a cooling rack.

Enjoy!

~ Sweet & Savory Salmon ~

As anyone who lives in the Pacific Northwest can testify, salmon is a popular dish around here. That being said, I have to confess that no one in my household likes salmon. We are not big fish eaters in general. I am allergic to shellfish ((Grrr!!)) and both of the boys have had bad experience with fishy foods in the past. You can therefore imagine my conundrum when one of our neighbors offered us some salmon that he had caught himself. The gesture was terribly sweet and we really haven't gotten a chance to get to know them yet, thus I found myself cheerfully accepting his offer. Only later did I realise that I now had this lovely fillet of salmon.. and no idea what to do with it.

I knew I had to find a real winner with this one or no one would like it and our neighbor's generosity would have gone to waste. After searching dozens of recipes and even more reviews, I finally embarked on my first salmon adventure.

And I have to say, it turned out amazing! Everyone loved it. The best compliment for a cook is when you watch people go back for seconds.. or when they pick at the crumbs on the dish when they think no one is looking. Tonight I received both. It was such a hit that as we were cleaning up my husband turned to me and said "Post it". So here it is. I hope you enjoy it as much as we did!

Rub

1 1/2 lbs    Salmon Fillets, skinned and deboned
                  Lemon Pepper
                  Garlic Powder

Lay the fillets out side by side and sprinkle liberally with the lemon pepper then lightly coat with the garlic powder. Rub the spices in good, making sure to work them into the cracks. Flip the fillets over and repeat.

Marinade

2/3 c         Soy Sauce
2/3 c         Brown Sugar
2/3 c         Water

Mix together in a sealable plastic container until the sugar is completely dissolved.

1/4 c         Vegetable Oil

Add to marinade and mix well.

Stab each fillet several times with a fork then dip the underside of the fillet in the marinade. Flip the fillet over and stab a few more times with the fork. Lay the fillets, flake side down, in the marinade and seal the container. Refrigerate and marinade overnight.

Preheat the oven to 425 degrees F (218 degrees C)

Create small foil envelopes to house the fillets. Insert a fillet in each then spoon a tablespoon or two of the marinade into the packet before sealing it up. Cover a cookie sheet with foil, then place the sealed packs on a cookie sheet, side by side. This will keep the juices from spilling onto the cookie sheet. I am a strong proponent of less dishes to wash.

Bake for 15 - 19 mins, depending on the thickness of the fillets. The salmon will be ready when it flakes apart easily. Serve over steamed rice.

~ Sides: Lime Cilantro Rice ~

This is a fun way to spruce up rice for those spicy dishes.

3 c        White rice, cooked

2-3 T    Lime juice

              Cilantro, dried

Add the lime juice to the cooked rice and mix well, occasionally sprinkling the cilantro in as you stir.

Add a bit of cooked frozen corn for colour and a bit of sweetness!

~ Grilled Cajun Chicken ~

This is one of the easiest, and tastiest, ways to enjoy a fantastic healthy meal on a budget!

We use a George Foreman grill to make these, but any grill would work. They could also be made in a skillet on the stove. Use a cast iron skillet if you like your Cajun chicken blackened.

*Note: If you are worried the chicken will be too spicy for your picky eaters, just use less of the rub. Experiment with a few pieces before you decide on the main serving. It only takes a few minutes to make!

Cajun Rub

1 tsp         Salt
2 tsp        Cayenne pepper
2 tsp        Cumin, ground
2 tsp        Thyme
1 tsp         White pepper
1 tsp         Onion powder
1 T            Paprika, heaping

Mix together in a shaker or by tossing the blend in a ziplock bag. Ziplock bags are handy if you do not have a shaker because you can save any rub leftover. It won't expire.

2-3 lbs    Chicken breasts, sliced tender style
                 Pam or other cooking spray

Lay the chicken out on a plastic cutting board or large plate. Spray with Pam. Don't be stingy!

Liberally season the chicken with the rub, then use the flat of a fork to press the seasoning in. Flip the chicken tenders over and repeat. Grill or cook in the skillet on a high temperature for  a few minutes on each side. The actual cooking time will depend on how thick your tenders are.

There are so many ways to serve these! Here are just a few ideas:

• Atop a bed of salad with blue cheese or honey mustard dressing
• With mashed potatoes and corn
• Over rice ~ especially Lime Cilantro Rice!

Enjoy!

~ Stuffed Mushrooms ~

   These are a holiday favourite in my clan. They are relatively quick to make and will disappear faster than you can get them on the table. By far, however, the best part of this recipe is how easily the flavour can be altered with the simplest of additions!

24        Medium white cap mushrooms

Twist out the stems and wash the caps well. Pat the caps dry with a paper towel. Lay down a piece of parchment paper on a cookie sheet and assemble mushrooms into rows. Let them continue to air dry while you mix up the filling.

10 oz   Philadelphia Italian herb & cheese cream cheese
1/4 c    Grated Parmesan cheese blend
1/4 t     Onion powder
1/4 t     Garlic powder
1/4 t     White pepper
1/4 t     Cayenne pepper

Combine all ingredients and mix well. Transfer the filling into large ziplock bag and cut out the corner on one end, creating your own pastry bag. Fill each mushroom with desired amount of filling. As the filling is very flavourful, I do not use very much per mushroom.

Fun additions to the filling:

Crabmeat
Bacon crumbles
Ground Italian sausage
Panko bread crumbles
Minced garlic
Green onions

Enjoy!

~ Garlic-Lemon Stuffed Chicken ~

Decadent chicken stuffed with bacon and cheese, breaded and baked with a light garlic-lemon drizzle. This is one of those fancy dishes I pull out when we have company. I made this last Father's Day and it was a huge hit! This recipe makes 4 large breasts. Adjust for quantity. For healthier fare, use turkey bacon and lowfat cheeses. I have made it both ways now and it always comes out fantastic!

There are two ways to cut the chicken. One is to butterfly it, the other is more similar to pita bread. Which way you use I think should be based on personal comfort and the shape of your breast. Some chicken breasts have a definitely thinner side and thicker side. For those I would recommend the pita cut. If the chicken is relatively evenly proportioned go for the butterfly. I have come to use the pita cut the most because it seems to fit every breast shape.

Pita Cut

Lay one breast at a time out on a cutting surface. Look at the breast and figure out which side of your width is the thinnest. You'll want to cut thin to thick with a long, sharp blade. However, don't start your cut at the very edge! Bring the blade in about a half inch. Slice the blade down once then cut to the side but not completely through. As you cut, leave some space around the top and bottom edges. You are making a pocket, not slicing the meat in half.

Butterfly

Lay one breast at a time out on a cutting surface. Using a long, sharp blade start a the center of the breast and make a shallow cut down the center. Slip the knife into the cut and turn it flat, sharp edge towards the edge of the breast you are cutting. Leaving room at the top and bottom slice a pocket into each side, originating from the center.

Preheat oven to 350 F (175 C)

4            Boneless, skinless chicken breast halves

Cut using preferred method as described above.


Filling

6             Strips of bacon, cooked and crumbled
1/2 pkg   Cream cheese, 8 oz
2 c          Cheddar cheese, shredded
Dash      Garlic Powder
Dash      Granulated or Minced Onion

                Toothpicks


Using a butter knife, slice a 1/4-1/2 in sliver of the cream cheese and slip it into your chicken pocket. If the breasts are long, you might need to do this twice to cover. Sprinkle the bacon crumbles over the cream cheese, then add a dash of the garlic and onion. Add the shredded cheddar last. Close up the chicken and secure with toothpicks.

Breading

               Milk
               Italian seasoned bread crumbs
1/2 c       Parmesaen/romano cheese blend, grated

Pull out two pie pans and place them side by side. In one pan pour enough milk to pool about 1/4 - 1/2 inch.
In the second pie pan, add enough bread crumbs to create a 1/4 inch layer or so.

Dip the chicken in the milk, seam side up. Coat the sides with milk and splash a little over the edges of the seam area. Transfer the breast to the second pie pan and coat with the breading.

Idly, I recommend a broiler pan for cooking. This allows the oil from the cheese and juices to drain off the chicken as it bakes. If you use a cookie sheet, try to place the chicken on a rack to give it the opportunity to drain. It isn't necessary, but it provides the best results.

Place into preheated oven and bake for 15 minutes.

Garlic-Lemon Drizzle

1 T          Garlic, minced
3/4 c     Butter, melted
1/2 t       Garlic salt, or to taste

2 T         Lemon juice

While the chicken is baking, melt butter in a small pot over medium-low heat. Add everything else but the lemon juice and let simmer for a few minutes. Lastly, stir the lemon juice.

After 15 minutes of baking, remove the chicken from the oven. Spoon a generous amount of the garlic-lemon over the chicken, coating nicely. Return the breasts to the oven and cook another 20-25 mins or until chicken is no longer pink. Remove toothpicks and serve.

Enjoy!

~ German Apple Cake ~

Start the glaze about 10 mins before the cake finishes baking. For a really special treat, add 1 - 2 shots of very smooth brandy to the glaze. We used a dirt cheap brandy, Paul Masson Grande Amber VS Brandy, that honestly we did not expect much from. It came out phenomenal! You really cannot taste the brandy in the glaze, but it add a richness to the butterscotch, caramel goodness.

Preheat oven to 350 degrees (175 C)

Cake

2        Eggs
1 c      Vegetable oil

Beat until creamy.

2 c      White sugar
1 t        Vanilla extract

Add to eggs. Beat well.

2 c      Flour, all purpose
2 t      Cinnamon, ground
1/4 t   Salt
1 t       Baking soda


Sift together into a bowl. Gradually add to the egg mixture and mix well.

4 c      Apple slices

Using a wooden spoon, fold apples into the batter. Pour into lighty greased 9" x 13" pan. Bake for 45 mins. When the cake is done, place on a wire rack or pot holders to cool.

Glaze

1/2 c     Butter
1/2 c     Brown sugar, packed
1/4 c     Heavy whipping cream

Bring to boil then reduce heat and boil for 3-4 mins, stirring constantly. When mixture has thickened and bubbly, remove from heat.

1/2 t     Vanilla extract
1-2        Shots of brandy (Optional)

Use a fork or knife to perforate the top of the cake (stabity stab stab). Once nice and holey, pour the brandy evenly over the top of the cake. Sit cake aside and let settle for at least 20 minutes.

Enjoy~!

~ Creamy Italian Chicken Penne ~

Slow Cooker Saturday!

This is a lovely combination of chicken, broccoli and mushrooms covered with a light Italian cream sauce. It comes together quickly in a slow cooker. Serve with warm, crusty french or garlic bread and a glass of white wine. Marvelous.

2          10 oz cans of low sodium chicken broth

1          Stick salted sweet cream butter

2          7 oz pkgs Italian-style dry salad dressing mix

1          Can condensed golden mushroom soup

1          Can condensed cream of mushroom soup

1          15 oz Philadelphia Italian cheese & herb cooking creme tub

Combine in the slow cooker and blend until relatively smooth.

6          Chicken breast halves

Cube the chicken into bite sized pieces. It is easier to chop up if it is partially frozen. Add the chicken to the sauce mixture in the crock pot. Stir to coat. Cook on low heat for 4 hours.

1          10-16 oz pkg frozen chopped broccoli

1          16 oz fresh sliced mushrooms, washed & dried

Add to skillet with a dash of olive oil or a Tbs of butter. Heat till mushrooms are cooked and broccoli is warm. Drain liquid. Add veggies to the crock pot. Stir.

*** Chef's Note **********************************************************

To save time, you can add the mushrooms and frozen broccoli to the crock pot when you add the chicken. However, the excess water from the veggies will seriously dilute your sauce. If you are in a pinch, steam the broccoli with the mushrooms in a microwave container first by microwaving on high for about 4 mins ((do not add any excess water to steam!)), then drain and add to the crock pot with the chicken.

**************************************************************************

Serve over penne pasta. Enjoy!

~ Santa Fe Soup ~

This is a fantastic, easy recipe that is sure to please anyone that favours chili and cheese. A little bit goes a long way, and it is perfect when scooped up into corn chips!

1 lbs       Ground beef, extra lean
1 pkg      Taco Seasoning
1/2          Onion, white, chopped
Dash      Worcestershire
Dash      Cumin

Over medium-high heat, sprinkle the taco seasoning over the raw beef. As you cook the beef, add Worcestershire as needed to prevent the beef mix from becoming too dry. Drain.

1 lbs       Velveeta, reduced fat, cubed
1 can      Diced tomatoes with green chiles (14.5 oz)
1 can      Whole kernel sweet corn
1 can      Sliced black olives, drained
2 cans   Ranch-style beans (15 oz cans)

Combine everything in a soup pot. Include the juice from the tomatoes, corn and beans into the pot. Stir on low heat until the cheese has melted. Add the taco beef. Mix and taste. Add another dash of cumin if needed. Serve hot with corn chips for dipping!

See, wasn't that easy?

Enjoy!

~ Open-Faced Tuna & Stuffing Sandwiches ~

These are so delicious and so easy to make, it would be a crime not to share them! This recipe makes six servings.

Toasted Pub Buns

3         Pub buns
           Spreadable butter

Lightly butter the inside of each bun half. Lightly grill in the frying pan till golden. Place one half bun on each plate.

Tuna & Stuffing Burgers

2         Eggs
1          Egg white
1/4 c   Milk
1/3      Can of cream of mushroom soup

Combine in a large mixing bowl and blend till relatively lump free.

1/2      Box of stuffing mix ((We like Savory Herb))
2         7 oz canned tuna in water, drained

Add to bowl and mix well. Spoon a heap of the mixture into a frying pan and fry up like a scramble on low/medium heat for about 5 minutes or until browned. Top each half bun with cooked tuna & stuffing mixture.

Gravy

1 2/3      Cans of cream of mushroom soup
2/3 c      Milk

Blend in a saucepan till well heated. Scoop gravy over the open faced sandwiches. If you like thicker gravy, use slightly less milk.

Enjoy!

~ Basler Mehlsuppe ~

This is a Swiss-German soup with a toasted flour base. It is incredibly inexpensive to make and amazing for dipping warm sandwiches!

4 Tbs        All-purpose flour

Spread the flour evenly in the bottom of the soup pot. On medium-low heat and stirring constantly to avoid burn, toast the flour until it turns a soft, golden hue. Remove from pan and set aside. Rinse off pan.

1               White onion, sliced thin
2 Tbs       Butter

Making sure the pan is clean, saute until the onions are transparent. Add the flour and blend.

2             14.5 oz cans beef broth (roughly 4 cups)
1/2 c       Red wine (I use the Wise & Heimer Sweet Red)

Gradually add the broth and wine. Under medium heat, stir frequently, cook for about 30 mins.

For a more traditional fare, toast a slice of wheat bread and lay it in the bottom of a soup bowl. Sprinkle with Swiss or Gruyere cheese then pour the soup on top. Sprinkle with a little more cheese and serve.

For dipping soup, sprinkle with Swiss or Gruyere cheese and allow to melt slightly. Serve and dip away!

Enjoy!

~ Garlic Chili Beef Hoagies ~

Slow Cooker Saturday!

As I struggled to name this dish, my love repeated pushed for "Addicting" to be placed into the title. This dish is best when paired with Basler Mehlsuppe, a Swiss-German beef onion soup. It is the favorite soup and dipping sandwich combination in our house. I will post the soup recipe tomorrow!

A few words of warning:

1) Like most dishes that require spirits, the wine really makes or breaks this dish. Our favorite for cooking this particular recipe is Wise & Heimer, a German sweet red nicely priced around $7/bottle that can usually be found at World Market (and the like). Another we have used is Joseph Handler Sweet Red, which is available at most Trader Joe's.

2) Chili paste can be difficult to find in large grocery stores. We get ours from a Desi Indian Market. It is a Pantainorasingh Brand medium hot Chili Paste with Soya Bean Oil and originates in Thailand. It's usually a couple dollars for a 1 lb bottle. The ingredients include sugar, shallots, garlic, soya bean oil, dried chili, paprika and fish sauce.


1 1/2 c      Sweet red wine
1/2 c         Water
2 Tbs       Chili paste
3-4 tsp    Garlic, minced (5-6 cloves)
1 tsp          White pepper
1 tsp          Salt

Combine in a slow cooker on high heat, stirring until the mixture is lump free. Reduce to low heat.

2 lbs        Beef bottom round roast, pre-sliced

Add beef to slow cooker and stir to coat each slice evenly. The easiest way to do this is to add the meat gradually, but you can also just toss it all in and break it up. Cook for 4 hours on low, stirring occasionally to ensure all of the meat is coated with the sauce. Note: This could probably be cooked for 1.5 - 2 hours on high as well, but I have not tried it.

               French hoagie rolls
               Spreadable butter or margarine
               Provolone or swiss cheese, sliced

Spread a generous layer of butter on the inside of each half of bread. Toast in a skillet or broil for a couple of minutes in the oven. Add the sliced beef and cheese to the hoagie. Dip it in soup or add sauteed onions and mushrooms for a stand alone dish.

Enjoy!