Ever thought about what makes or classifies food into different regions and cultures. How and what makes the flavor profile French, Indian, or even Cajun. You may like this reference guide.... when you think of different regions, and cultures had to work with... This is what, and how we classify food into different cuisines ... I think it's cool!  Here is a chart I found.

Chicken & Dumplings

Chicken & Dumplings

     On a cold day like this who wouldn't like nice warm bowl of Chicken and Dumplings!

This is an easy recipe that requires patience and minor cooking skills. This recipe yields four large servings. This delicious dish can be made in less than an hour.  

For your base

1 Chicken breast medium to small diced 

6 cups of water 

1 tsp salt

2 small carrots small diced

1 stalk of celery small diced

1 large onion small diced 
1 cup of frozen peas

1 tsp of Italian seasoning

1 tsp garlic seasoning

1 tsp black pepper

2 tbsp or 1/4th stick of butter 

2 tbsp of all purpose flour 

1/2 cup of frozen peas

1/4 cup of milk

1/2 cup of cooking oil(divided)

For the dumplings

1 Cup of AP flour

1 tsp baking powder

1/4-1/2 tsp of salt

1 tsp soft butter

1/4 cup of milk

  After you have your pot on the stove. (I decided to use a Dutch Oven.)

After your Hot add first divided cooking oil , just enough to cover the surface. add your Mirepoix and sweat your vegetables until translucent  do not caramelize 

Add your veggies to a appropriate sized bowl 

Add white wine to deglaze... then add 1 cup  to wash all fond from sides 

Add to your bowl of veggies

Add second half of cooking oil after reheating the pan

Add diced chicken

Cook to 80% done

Add 4 cups of stock bring to boil add peas, and seasoning, simmer for 5-8 minutes 

Add butter and flour to sauce pan to make roux  then add milk

Whisk this mixture into your chicken base to thicken your liquid

(((( Whisk  the roux in small amounts. If your base is too whisk add water to thin it out))))

Mix, kneed and roll out dough and cut out your dumplings you may use a pizza cutter, 

biscuit cutter, or I used a Ravioli cutter   

I prefer mine thin.

Bring your pot to a boil before adding your dumplings 

Add them one at a time to prevent them from sticking

Pecan Tart

    I have wanted to make a pecan pie for quite some time. I found this recipe for the filling that didn't use corn syrup, So I was excited!I finally broke down and made one.. Well I was being lazy and grabbed the tart pan. I was curious how it would turn out. Of course it came out perfect! Well

here is the recipe! It's really simple!

The Pie Crust

1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces

4 to 5 tablespoons ice water

    Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

The Filling 

1.Preheat oven to 400 degrees F (205 degrees C).

2.In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

3.Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Veggie Stuffed Pork Loin

I have this nice pork loin, and I'm trying to figure out what to do with it. Well I decided to stuff it with some vegetables...

This should be fun & healthy! I used:   

1 carrot

4 mushrooms

1 red pepper

1/2 onion

5 asparagus spears 

minced garlic

herb oil

salt & pepper

I decided to filet the loin instead of all that pounding!! 

laid my vegetables on the loin and re-wrapped it up tightly and trusted to stop spillage and to seal in flavors.

next step is to sear off your loin. 

after searing you would be crazy to let the fond go to waste.

Sweat  leftover veggies and make a pan sauce.

I cook to the internal temp of 130 degrees!

I know your ready!! But let's let our loin rest for 10 minutes!!!

Ok know we have something beautiful here!!!

I served mines on a bed of rice and added the pan sauce..

Banna Pudding Cupcake

Well by now you know I like to try new things! I had leftover cake mix and decided to experiment!! so this is what I came up with.. a new cupcake!

You will have to see my Banana Pudding Cake for the recipe. This will yield 3 dozen cupcakes

Use a cup to make sure you have evenly filled your cups.

 I used a corer to remove the the center of the cupcakes.

 

I piped banana pudding into the cavity of the center of the cupcake.

I used whipped cream, and garnished with vanilla wafer, and banana slice.

THERE YOU HAVE IT!!! 

a banana pudding cream filling!!!!

Banana Pudding Cake

2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 3 oz box banana pudding mix
1 cup milk
One 3 oz box vanilla pudding mix
1 1/4 cups milk
1 cup Cool Whip (or whipped cream)
1 Tbsp sweetened condensed milk
1 Tbsp milk
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting







Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10 minutes).










To brush on layers: Mix together the following:













You’ll also need:













Step 1: Make the cake




Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.

In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!

Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.

Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.




Step 2: Begin layering









Level each cake. Place first layer on cake plate. Brush with a little milk mixture.







Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.







Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.




Step 3: Frost




This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.




Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.




Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You've been warned, so I’m off the hook if you don’t refrigerate and get sick.

Grilled Salmon on Navajo flat bread

This was one  of my first dishes that I really received a buzz on. It is such a light dish that consist of so many textures and flavors.

Roasted salmon 3oz per serving:
lightly salted & peppered with a splash of lemon.

Flat bread:
2½ cups of flour
1 teaspoon of baking soda
1 teaspoon of oil
1 cup of warm milk
1 teaspoon salt
2 ¼ teaspoon of fast rising yeast

Jícaca slaw:
1 cup of plain yogurt
3 tablespoons of lemon juice
2 tablespoons of cider vinegar
2 tablespoons of sugar
1 tablespoon chopped cilantro
1 ½ spoon freshly ground black pepper
3 cups of shredded or Julian Jìcama ½ cup of sliced thin green onions
1 red pepper thinley sliced

1cucomberJulian

Chipotle BBQ sauce:
½ ketchup
¼ brown sugar
1½ teaspoon of chipotle chilled in adobeo
2 teaspoons of apple cider vinegar 1½ teaspoons Worcestershire sauce
½teaspoon of garlic
¼ teaspoon of salt
Pinch of ground pepper